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The  unarievoix 
COOK  BOOK 

I T  means  the  knowledge  of  Medea,  and  of 

Circe,  and  of  Calypso,  and  of  Helen,  and 
of  Rebekah,  and  of  the  Queen  of  Sheba. 
It  means  the  knowledge  of  all  herbs  and 
fruits  and  balms  and  spices,  and  of  all  that  is 
healing  and  sweet  in  fields  and  groves,  and 
savory  in  meats. 
It  means  carefulness  and 
inventiveness,  watchfulness  and  willingness 
and  readiness  of  appliance. 
It  means  much 
tasting  and  no  wasting. 
It  means  the  econ(cid:173)
omy  of  our  great-grandmothers  and  the  sci(cid:173)
ence  of  modern  chemists  ;  and  it  means  Eng(cid:173)
lish  thoroughness  and  French art  and  Arabian 
hospitality;  and  it  means,  in  fine,  that  you 
are  to  be  perfectly  and  always,  "  ladies "  loaf 
givers.—Ruskin. 

Charlevoix,  Michigan 

1907 

BREAKFAST and SUPPER DISHES.

BAKED SUCCOTASH.

Cook one pint of dried Lima beans until

they are very
Put a layer of the beans, one of canned corn and
in a baking dish, seasoning with
the layers in this way, having the
Pour on milk until you can see it
strips of fan
edge so
they
radiate
in a moderate oven and

tender.
one of fine bread crumbs
salt and pepper. Continue
last
around
salt pork and arrange
the
towards
Bake one hour
brown on top.-lVlrs. H. A. Putnam.

to cover .. Cut small

the edge, but not

layer of crumbs.

the center.

around

POP-OVERS.

One cup sweet milk, one cup flour, one egg, pinch of salt,
Beat' well and put a table-
Grace Hyers.

one teaspoonful
spoonful of the batter

baking powder.

in each small

tin.-Mrs.

BEATEN BISCUIT.

One quart

flour, one heaping tablespoonful

salt, enough milk to make very stiff.

lard, one tea-
Beat until

spoonful
the dough snaps.-Mrs.

Christy.

TOMATO GRAVY.

in a saucepan

Put one tablespoonful
hotl add one cup tomato
sprinkle
in one quarter
spoonfuls
and turn into the tomato.
Season with salt, pepper and butter.
Nellie Stites.

of butter
and when
(fresh or canned). When boiling
teaspoonful
two table-
of flour smooth with a bowl of milk and cream
thick and smooth.
A nice supper dish.-

Cook until

soda.

Stir

POTATO PANCAKE.

Two eggs, eight grated

fuls flour, one teaspoonful

raw potatoes,

four

tablespoon-

salt.

Fry on well greased spider .

.VELVET

PANCAKES.

A delicat'e pancake,

even in warm weather.
appetizing
to one well beaten egg,
Add a tablespoonful melted butter
salt, one-half pint
one-half pint milk, one-half
cream of tartar,
flour with which is sifted one teaspoonful
one-half
hot
w~ter. Beat well and bake at once on soap stone (or other)
gnddle.-l\1rs.

J. B. Thielen.

in one teaspoonful

soda disolved

teaspoonful

teaspoonful

BREAKFAST AND SUPPER DISHES

3

EGGS-BIRD'S

NEST.

leaving

Separate

the latter

the whites

from the yolks,

A pretty way to serve eggs is as follows:

whites
beat
form into mounds on a buttered
hollow in the top of each and place
Put
with buttered
dash of pepper

the
perfectly whole;
(with pinch of salt) until very stiff. Then
:Make a tiny
in them.
Remove
and

the yolks
in oven a few minutes until a delicate brown.

knife to hot platter. Add a dot of butter
to each and serve.-Nlrs.
LEMON BISCUITS.

J. Timmer.

baking dish.

Five cents worth oil of lemon,
sweet milk,

two cupfuls
ammonia,
granulated
sugar, one cupful
cup of the milk over night.
eggs
lard and lemon,
dissolved)
and bake like cookies.-:Mrs.

in the remaining

and flour

lard. Soak the ammonia
vVhen ready to bake beat

five cents worth
baking
two and one-half cupfuls
in one
two
then acId the sugar,
(which must be
Roll out

cupful of milk,

then the milk and ammonia

to make quite a stiff dough.

F. E. Cartier.

One and one-half

spoonfuls
graham flour.-Mrs. W. W. Srigley.

teaspoonful

syrup,

one

soda.

GRAHAM GEMS.
cups

sour milk, one egg,

five table-
with

Thicken

GEMS.

these gems.

Eit:her graham, whole wheat or corn meal may be used
One egg beaten with half a tea-
spoon of melted butter
one-half
flour, one tea cup of sour milk in which stir
to

in making
spoonful of salt. One large stirring
or other
cup of wheat
teaspoonful
a level
make a batter,
not
~Irs. H. S. Harsha.

of soda, add flour or meal enough
too stiff.

shortening, One-fourth

a dozen gems.-

This makes

of sugar,

teacup

GRAHAM GEMS.

Stir

A little

into the

the water

This quantity will

salt.
are no lumps.

in each.
hot, and t!hen well greased.

One level cup graham flour, and two level cups of cold
flour until
water.
sets of
there
The
be
irons with a tablespoonful
Bake in a hot oven
smoking
the oven is hotter
about
than
so they will bake
evenly. When done turn out on a plate with the top of the
turned
gems
O. D. Wood.

they will steam and be soft.-Mrs.

twenty minutes.
another

If one part of
around

irons must

down, or

the irons

change

three

fiill

4 

THE  CHARLEVOIX  COOK  BOOK 

OATMEAL  GEMS. 

Put  two  cups  of  rolled  oats  in  a  dish,  add  one  and  one-
half  cups  sour  milk  and  let  it  soak  over  night. 
In  the 
morning  add  two  teaspoonfuls  melted  butter,  one-third  cup 
of  sugar,  one  egg,  one  teaspoonful  soda,  one  good  cup  of 
flour  and  a  little  salt.  Beat  well.  Can  be  baked  in  a  loaf 
if  desired  and  is  nice  cold.—Mrs.  John  Burns. 

TEA  ROLLS. 

Scald  three  pints  of  milk;  while  hot  put  in  one  cup  of 
butter  and  one  cup  of  sugar.  When  cool  add  six  quarts  of 
sifted  flour  and  one  cup  of  soft  yeast.  Stir  until  smooth. 
Let  stand  over  night  to  rise.  Mold  or  knead  the  whole  and 
let  stand  until  about  noon;  when  it  is  rolled  out  about  one-
half  inch  thick  cut  with  small  tin,  one-half  is  folded  upon 
the  other,  a  small  piece  of  butter  being  put  in  between. 
Let  rise  in  a  cool  place  until  about  four  o'clock  then  bake 
in  a  hot  oven  for  tea.—Mrs.  Mattie  Priest. 

PARKER  HOUSE  CORN  ROLLS. 
One  and  one-fourth  cups  of  white  flour, 

three-fourths 
teaspoons  baking  powder,  one-half 
cup  corn  meal,  four 
teaspoon  salt,  one  tablespoon  of  sugar,  two 
tablespoons 
butter,  one  egg,  three-fourths  cup  milk.  Chop  butter  in 
with  a  knife.  Beat  egg.  Add  one-half  cup  milk  and  add 
to  the  dry  ingredients  to  make  a  soft  dough  that  can  be 
handled.  Add  more  milk  if  necessary.  Turn  on  a  floured 
board,  toss  lightly  and  roll  out  to  one-half  inch,  but  with 
a  round  cutter.  Put  a  piece  of  butter  the  size  of  a  pea  in 
the  center  and  fold  so that  the  edges  touch.  Put  on  buttered 
tins.  Rub  the  top  with  milk  and  bake  in  a  quick  oven 
twelve  or  fifteen  minutes.—Mrs.  C.  L.  Gonser. 

MERRILL  BREAD. 

Scald  one-half  cup  of  flour,  one-half  cup  of  sugar  and 
one  scant  half  cup  of  salt  with  one  quart  of  boiling  water 
(I  use  potato  water).  When  cool  add  one  cake  and  a  half 
of  yeast  that  has  been  well  soaked  in  water.  Let  this  first 
part  be  ready,  then  cook  about  six  or  eight  good  sized 
potatoes,  drain,  mash  and  add  one  quart  of  boiling  water 
and  one  quart  of  cold  water.  When  cool  enough  mix  with 
the  first  part  and  set  in  a warm  place  to  rise.  Allow  one  cup 
to  a  loaf  and  mix  into  a  hard  loaf  without  sponging  at  all; 
let  rise,  mold  into  loaves  and  bake  in  a  quick  oven.—Mrs. 
Rose  Taylor. 

BREAKFAST  AND  SUPPER  DISHES 

5 

CHEESE  STRAWS. 

Put  one-half  pound  of  sifted  flour  into  a  mixing  bowl. 
Make  a  hollow  in  the  center  and  put  in  it  four  ounces  of 
butter,  two  of  cheese,  one  egg,  a  pinch  of  red  pepper  and 
one  gill  of  milk.  Mix  well  together  and  roll  out  to  the 
thickness  of  one  eighth  inch,  cut  in  strips  one-quarter  of  an 
inch  wide  and  four  inches  long.  Bake  in  a  moderate  oven 
until  a  light  brown  in  color.  Serve  either  hot  or  cold.—Mrs. 
J.  B.  Parsons. 

ROLLS. 

On  baking  day  save  enough  dough  for  a  large  pan  of 
rolls.  Mix  in  two  tablespoons  shortening  and  the  same  of 
sugar.  Knead  all  well  together.  Let  it  rise  in  dish  and 
keep  it  chopped  down  as fast  as  it  rises.  About  two  or  three 
hours  before  baking  roll  out  and  cut  with  round  cutter  and 
put  in  butter  that  has  been  melted.  Fold  together  and 
place  in  pan  close  together.  Let  rise  well  and  bake  in  a 
hot  oven.—Mrs.  P.  D.  Campbell. 

PARKER  HOUSE  ROLLS. 

One  quart  sweet  milk  boiled,  when  cool  add  flour  to 
make  batter  and  one  yeast  cake.  When  light  add  one-half 
cup  butter,  one  cup  sugar.  Mix  soft  and  let  rise  again. 
Roll  out  and  cut  with  cookie  cutter.  Butter  the  top  and 
fold  together  in  a  long  roll.  Let  it  rise  very  light.  This 
will  make  about  seventy  rolls.—Mrs.  Wright. 

PLAIN  MUFFINS. 

One  egg  well  beaten,  a  tablespoon  of  butter  and  a  table(cid:173)
spoon  of  sugar,  with  a  teaspoon  of  salt,  all  beaten  until  very 
light.  One  cup  of  milk,  three  of  sifted  flour  and 
three 
teaspoonfuls  of  baking  powder.—Mrs.  J.  B.  Thielen. 

LIGHT  MUFFINS. 

Two  eggs,  one  cup  sweet  milk,  a  little  salt,  two  table(cid:173)

spoons  sugar,  two  tablespoons  melted  butter,  two  teaspoons 
baking  powder.  Flour  for  a  stiff  batter.—Mrs.  R.  B.  Arm(cid:173)
strong. 

CORNMEAL  MUFFINS. 

Cream  together  one-half  cup of sugar, and  one  tablespoon 
of  butter.  Add  one  egg,one  cup  of  milk,  one  and  one-half 
teaspoons  baking  powder  and  flour  enough  to  make  a  thin 
batter.  Then  stir  in  enough  corn  meal  to  make  of 
the 
proper  consistency.—Mrs.  A.  S.  Burnett. 

6 

THE  CHARLEVOIX  COOK  BOOK 

MUFFINS. 

Three  cups  flour,  two  heaping  teaspoons  baking  powder, 
a  little  salt,  two  tablespoonfuls  sugar.  Sift  all  together, 
Two  beaten  eggs,  one  and  one-half  cups  sweet  milk.  Melt 
one  tablespoonful  of  butter  and  add  last.—Mrs.  B.  Hartsig. 

ONE-EGG  MUFFINS. 

One  egg, 

two  tablespoonfuls  butter  and  lard  melted, 
one-half  teaspoonful  salt,  one  cup  milk,  two  and  one-half 
cups  flour,  two  and  one-half  teaspoonfuls  baking  powder.— 
Miss  Geiken. 

MUFFINS. 

One-half  cup  melted  butter  (scant),  one  cup  sweet  milk, 
two  and  one-half  cups  flour,  one  egg,  a  pinch  of  salt,  two 
teaspoonfuls  baking  powder.  Make  as  stiff  as  cup  cake.— 
Mrs.  Grace  Hyers. 

RICE  FRITTERS. 

One  cup  cooked  rice,  one-half  cup  cold  meat  chopped 
fine,  one  egg,  salt,  dash  pepper.  Make  in  balls  and  roll  in 
cracker  crumbs.  Fry  in  butter  or  part  meat  drippings. 
This  makes  enough  for  four.—Mrs.  L.  E.  Bailey. 

CREAM  MUFFINS. 

Two  teaspoonfuls  baking  powder,  one-half 

teaspoonful 
salt,  one  pint  sifted  flour; 
two  eggs;  one-half  cup  sweet 
milk,  one-third  cup  of  butter.  Mix  baking  powder  and  salt 
with  flour;  beat  the  yolks  of  the  eggs,  add  to  them  the  milk 
and  stir  into  the  flour.  Then  stir  in  the  butter,  softened, 
and  lastly  the  egg  whites,  well  beaten.  Fill  greased  muffin-
pans  two-thirds  full  and  bake  about  fifteen  minutes  in  a  very 
hot  oven.—Mrs.  Glasford. 

MUFFINS. 

One-fourth  cup  sugar,  one-fourth  cup  butter,  one  cup 
sweet  milk,  two  cups  flour,  two  teaspoons  baking  powder, 
salt;  bake  twenty  minutes.—Miss  Mabelle  Buttars. 

GREEN  CORN  MUFFINS. 

Cut  the  rows  of  corn  down  through 

the  middle  and 
scrape  out  the  pulp  with  a  knife.  To  two  cups  of  corn  add 
one  saltspoon  of  salt,  one  tablespoonful  of  butter,  the  beaten 
yolks  of  three  eggs, two  cups  of  milk,  three  cups  of  flour,  in 
which 
teaspoonfuls  of  baking  powder  have  been 
sifted.  Mix  thoroughly,  add  carefully  the  whites  of  eggs, 
beaten  stiff.  Have  pop-over  irons  heated  and  greased,  half 
fill with  the  mixture.  Bake  in  a  quick  oven  for  half  an  hour 
and  eat  at  once.—Harriet  G.  West. 

two 

BREAKFAST AND SUPPER DISHES

7

GRAHAM MUFFINS.

Bake

Two cups graham flour,

teaspoons

.heaping
sugar

ter, one tablespoonful
rather
gether,
melted butter, baking powder
tins.
twenty minutes
Smith.

baking
and egg, add milk,

sugar, one egg, one cup of milk,
Heat well

two tablespoonfuls melted but-
two
to-
then
last. Drop into warm muffin
or half an hour.-Mrs.
Fred

powder.
then graham flour,

GRAHAM MUFFINS.
Into a bowl put one and one-half
half a cupful of sugar
and a teaspoonful
sieve put half a pint of flour, a teaspoonful
of cream of tartar
:Mix all thoroughly while dry and add two well-beaten
and a pint of milk.
top and bake in a quick oven.-Ivlrs.

pints of Graham,
of salt.
Into a
of soda and two
in the bowl.
eggs
to the

two-thirds
R. W. Paddock.

and sift on the material

Fill muffin cups about

SHREDDED WHEAT BISCUIT WITH STRAWBERRIES.

•r

Prepare berries as for ordinary serving. Warm biscuit

to form basket.

oven before using.
biscuit
serve with cream or milk.
blackberries,
and other
Shredded Wheat Biscuit

raspberries,

fruit,

Cut or crush oblong cavity

the cavity with berries
Sweeten
blueberries,
fresh or preserved,

in
in top of
and
Peaches,
to taste.
pineapple,
bananas
can be served with

Fill

in the same way.

DELICIOUS SANDWICHES.

Chop whites

and flavor generously with anchovy

Boil as many eggs as may be required

then plunge in cold water,
from the yolks.

for twenty min-
remove the shells and sepa-
utes,
rate the whites
to the finest
possible mince. Rub the yolks- to a paste with a little melted
Add a
butter
Lastly stir
few drops of lemon juice and cayenne
in the minced white.
hours
old,
and spread with the paste;
the other and chop into triangles with a
lay one slice over
sandwich
dip the edges
parsley.
-!\Jrs.

into very thin slices, butter

into finely chopped

Robert Davidson.

Cut white bread,

twenty-four

to taste.

cutter;

sauce.

SHREDDED WHEAT BISCUIT FOR BREAKFAST.
Warm the biscuit

burn; pour hot milk over
the shreds
top of the biscuit;
ing to individual

are swollen;

in the oven to restore crispness;
the milk over

don't
it until
the
or serve with cold milk or cream, accord-
taste.

a little cream over

it, dipping

then pour

8

THE CHARLEVOIX COOK BOOK

GREEN PEPPERS WITH SALMON FILLING.

One can of salmon

flaked, one-quarter

teaspoonful

salt,

olives,
dressing

two tablespoonfuls
of chopped

of chopped gherkins,
two tablespoonfuls

t'wo tablespoonfuls
of chopped
:Mayonnaise
membrane
water.
add enough Mayonnaise
garnish
and serve.-Mrs.
SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE

capers.
seeds,
in salt
and salt with salmon;
together;
fill peppers,

olives, capers
to hold it
J. A. Noble.

and stem end from peppers

Remove
and soak

:Mix gherkins,

and green

peppers.

PATTIES.

Cut oblong cavity in top of biscuit,
a shell.
small pieces of butter

inside shreds,

forming

put

picked and washed oysters.

remove

top carefully
Sprinkle with salt
in bottom and fill
Season
Replace top of biscuit over
Place in a covered pan
liquor or cream
or meats may also be

Pour oyster

and all
and pepper,
the shell with drained,
with additional
oysters,
and bake in a moderate
sauce over
used.

Shell

it.

salt and pepper.

then bits of butter on top.

oven.

fish, vegetables

LEADING Dry Goods HOUSE

CHARLEVOIX'S

Dry Goods, Notions, Cloaks, Skirts, Waists,

Carpets, Rugs, Mattings, Linoleums,

Shades, Draperies, Curtains

~

Come 10

Charlevoix, Mich.

Photic 6I

~GSTOREl

An expert

Purest Dro/{s, Finest Pe~fumery and 'roilet Articles ~
1
>
Charlevoix, Mich. ~
"'-"-~

A. B. FLEISCHER, Prop.

A fine line of POST CARDS and STATIONERY

fill all prescriptions

pharmacist will

SOUPS.

One quart

add one teaspoonful
boiling milk,
rolled cracker.
twelve

persons.-l\'Irs.

MEATLESS TOMATO SOUP.
tomatoes,

one quart water,

soda, allow to effervesce,

salt, butter

and pepper

to taste, with

Boil a few minutes

and serve.

stew until

soft;
add one quart
a little
for

Enough

F. N. Chapel.

NOODLE SOUP.
weighing

A nice marrow soup-bone

two pounds,
seasoned with
cup of drip-
of
half-cup
cut
in strips
inch wide, drop in the broth and cook.-:l.\1rs. A. Cham-

four quarts water boiled down to two quarts,
salt and pepper
pings,
a pinch
water; work in all
half
berlin.

the taste.
(if drippings),
the flour you can,

a large
a small
thin,

to suit
of salt

about

Half

roll

Take

a carrot,

. green pepper,
boil slowly three hours,
with slice of bread

POTAGE ST. GERMAIN.
stick of celery,
onion,

add one cup of dried peas,

two cloves

and a

three pints of water;
serve
.

strain and add a cup of cream;

fried lightly
TOMATO SOUP.

in butter.

One dozen ripe tomatoes,

in one quart
cream,
teaspoonful

of water;
a lump of butter

flour

for the thickening.

or one can of tomatoes.

strain
the size of an egg, salt

Cook
and add one pint of milk or
to taste, one
Rodger.

Serve hot.-A.

butter,
and celery,
after
and pepper

straining

One

quart

of milk,

POTATO SOUP.
potatoes,

eight

one stalk of celery, one onion.
and mash

boil potatoes

out
to taste.

the onion

and celery.
:Miss K. L. Nfeech.

MULLIGATAWNEY

SOUP.

To one quart of chicken stock add one teacup

one

tablespoonful

Boil milk with onions
fine, add boiling milk
salt

Add butter,

of bread

two hard-boiled

crumbs,
eggs,

soft with a big spoonful

toO"ether, salt and pepper

the last
cream and a tiny bit of parsley.-l\/Irs.

to taste;

add,

th~n take

one teacup

chicken
der'
fine: mash the yolks
all
cup of sweet
Iddings.

through

put
chop the whites
of but~er;

of chopped
a colan-
very
stir
thIng, one
H. Lee

f

10

THE CHARJLEVOIX COOK BOOK

CORN SOUP.

to taste.

of butter,

two tablespoons

one slice of onion,

Cook the corn in water

the milk and onion come to a boil. Mix together

One pint of hotl water, one pint of grated
one can of corn, one quart of milk, one heaping
flour,
pepper
Let
flour and butter,
boiling milk and let
and add the corn.
it should be strained
P. Averill.

it boil a few minutes.
Season to taste.
before putting

green corn or
tablespoon
of
salt and
for thirty minutes.
the
into the
Take out onion
If canned corn is used
L.
into the milk.-Miss

and when perfectly

smooth

stir

One head of celery cut

in small pieces, put

boiling water which has been salted.

CELERY SOUP.

. ~ash

it

in the water

in which
onion

of chopped
tablespoonful
fifteen or twenty minutes
double boiler
through
to it. Put all
Rub one tablespoonful
flour until
with salt and pepper
whipped

to taste.
cream on each plate.

of butter

a strainer

and stir

smooth

into a pint of
Cook until very soft,
iv was boiled.
Cook one
in one pint of milk in a
and add the celery
it on to boil again.
of
Season
Serve very hot with a little

in one tablespoonful

and put

soup.

into the boiling

CREAM CELERY SOUP.

and soup stock.

Chop one head of celery and cook in one pint each of
rich milk or
of flour rubbed into one table-
Heat

water
cream and one tablespoonful
spoonful
again and serve at once.

~Mrs. A. L. Coulter.

Add one-half

Season with

and pepper.

of butter.

pint, of

salt

till perfectly
done
vVhen
the broth with
the

Parboil

MEATLESS
one pint, beans,
in plenty of water
salt and butter.
leaving
pour

let boil
pepper,
beans;
kettle;
take out
milk and a dozen crackers
and serve.
To the beans
pepper, molasses
to taste
the oven for supper.-l\1rs.

through

BEAN SOUP.
drain off the water,

tender,
skim out

add fresh,
season with
the
in the
to
and add one cup
let come to a boil
taken out add salt or salt pork,
and water
and bake in

the beans

remaining

fo cover

broken

half

half

up;

F. N. Chapel.

the colander, mashing

the skins, put back in the kettle

CABBAGE SOUP.

One quart of stock, half of small head of cabbage

ded fine, one very small onion, one bay leaf,
boil one hour.
-Mrs.

shred-
salt, pepper;
vVhen ready to serve add half a cup cream.

Partridge.

SOUPS

11

JOHN NICHOLLS, President
A. BUTTARS, Cashier

HARRY NICHOl'.LS, V. President
A. F. BRIDGE, Asst. Cashier

Resources $250,000.00

<t!qnrlruoix illount!} 1Bnnk

Depositary County and City of Charlevoix

Interest paid on Time Deposits

Your business is solicited

CHARLEVOIX

COUNTY

BANK

B. B. BLAIR

Florist

Bedding Plants, Potted Plants

and Cut Flowers

Orders by mail or 'phone promptly filled.

Lovers of flowers are invited to visit our greenhouses

whether they wish to purchase or not.

FISH.

Heat

DEVILED SHRIMP.
Open a pint can of shrimp and put
together

an hour before using.
two tablespoons
add to these one-fourth
spoonful
put
sauce and the juice of a small
lemon.
ster can be served in this way.-1/Irs.

in one teaspoonful minced parsley,

of butter

salt.

them into cold water
dish
in the chafing
sauce,
tea-
is hot
six drops Tobasco
Lob-

Serve on toast.
O. A. Sears.

and one of vVorcestershire

one-half
Lay the shrimp in this and when all

teaspoonful mustard,

One

can salmon,

SALMON LOAF.
one cup sweet milk, one cup bread
salt, one-half
and beat
the
dish

cup butter, one teaspoonful
lVIe1t butter

Bake in a buttered

crumbs, one-third
teaspoonful
eggs before adding to the salmon.
one-half hour.-1'lrs.
F. E. Cartier.

two eggs.

pepper,

ESCALLOPED

SALMON.

and small pieces of butter,

in baking dish a thin layer of salmon,
Put
salt
then
pepper,
cracker
crumbs.
amount wanted.
with milk and bake in a hot oven until
Serve immediately.-Nlrs.

this way until
should be of crackers.
thoroughly

Continue
Last
layer

season with
a layer of
the
Cover
heated.

you have

F. Butler.
SALMON LOAF.

1/Ielt

butter
cup cracker

to taste, one can salmon

two tablespoonfuls
two-thirds

add two
salt and
(remove bone and skin),
can (one
from can while
Serve cold with hard boiled eggs, parsely and sliced

eggs well beaten,
pepper
mix together well.
pound can) and steam one hour.
hot.
lemon.

in greased baking powder

in saucepan,
crumbs,

Remove

Put

Two hard boiled eggs, one can salmon,

ROYAL SCOLLOP.

butter,

two tablespoonfuls

two cups white sauce.

crumbs,
spoonfuls
milk.
to taste.
Butter a baking dish and arrange
crumbs,
top. Bake until brown.-NIrs.

fish, eggs and sauce-repeat,

Salt and pepper

\Vhite Sauce-Four

two cups bread
table-
two cups hot
l\1ash eggs fine with fork.
food materials

in layers-

flour,

finish with crumbs on

O. E. Wilbur.

FISH

13

BAKED SALMON CREAM.

one small onion,
two tablespoons

One small can salmon, one cup milk, one-fourth

a dash of pepper,
butter,
crumbs.

teaspoon
sprig of parsley,
salt,
flour, one-half
cup
two tablespoons
Cook the milk, onion, parsley,
buttered
cracker
the
salt and pepper
l\iIix well. Add the cooked
butter
milk and cook until
Cover
the bottom of small
baking dish with half the salmon (this should be well picked
to pieces)
and cover with the
crumbs
and bake
rvIrs. C. L. Gonser.

in sauce pan. Add flour.

the sauce.
till

fifteen minutes.

Strain. Melt

are nicely

browned.-

then half

thickens.

together

crumbs

Repeat

the

FISH TIMBALES.

pint

One-half

teaspoonful

pound halibut or white

fish,
salt, one-half

Boil milk and bread crumbs
cool put
fish which

~ggs, one level
crumbs, one gill milk, six tablespoons
white pepper.
paste. When
through
pepper
Grease
with the mixture,
bake twenty minutes.
sauce. Garnish with mushroons,
Susan L. Thomas.

the whites of five
soft bread
cream, one saltspoon
until a smooth
put
has been
salt
and
eggs.
the
in bottom.
Fill
place in pan partly filled with hot water.
shrimp or oyster
rs.

and fold in the well beaten whites
small

peas or serve plain.-l\I[

Add cream,
of

Serve with lobster,

timbale molds.

the meat

chopper

in the

twice.

paper

Put

CODFISH LUNCHEON

DISH.

Line well-buttered

bread tin with mashed potato and fill

with creamed
bits of butter
minutes.

Turn out

codfish.
on the top.

Then cover with potatoes,

putting
in quick oven forty-five
Susan Louise Thomas.

Bake
to serve.-l'vIrs.
CLAM CHOWDER.
size of egg, brown in soup kettle,

Piece of butter

medium sized onion.
Small
cut fine. One pint of sliced raw potatoes,
water.
of minced clams. One-half

Season with salt and pepper.

Chop fine.

cup of cream.-NIrs.
CODFISH OR SALMON BALLS.

add a
cup of salt pork,
cover with boiling
of can

Add contents

Iddings.

One cup of fish shredded,

cup mashed potatoes,
fish with
Then add egg, milk and salt. Use a spoon to
l'vIuch

one tablespoon
the potato.
make balls and drop from spoon into very hot
depends upon the frying.-l\1rs.

Susan L. Thomas.

cream, one egg.

"Mash freshened

one-half

lard.

14

THE CHARJLEVOIX COOK BOOK

TURBOT.

steam till

Take a whitefish,

tender,
For Dressing-Reav

take out hones and
sprinkle with salt and pepper.
a pint
of milk and thicken with flour. When cool add two eggs,
tablespoonful
and season with onion and parsley.
Put
in baking dish a layer of fish and a layer of sauce till
full. Cover the top with bread crumbs and bake a half hour.
-l\1rs. D. R. Fitch.

butter

dish;

itself

Beat

three

omelet,

prepared

An oyster

in the chafing

adding the oysters

for the Sunday night
in two a half pint of oysters,

that
tea,
is made in this
recommends
wise: Cut
raw or cooked, and
sprinkle with a half teaspoon of lemon juice and a half salt-
spoon of pepper.
sep-
arately,
of
oyster
of
the hot water pan, buttering
butter
in the beaten whites
the sides thoroughly.
\Vhen hot pour
Do not stir,
simply
and then the yolks with the oysters.
If desired,
cut
this may be turned spoonful by spoonful, or simply served
from the chafing dish on hot plates.-l\1rs.

liquor or milk to the yolks.
in the cutlet pan over

and yolks
tablespoons
Put a tablespoonful

them in. Cover and cook twenty minutes.

eggs, whites
and three scant

Sears.

BAKED OYSTERS.

season with paprika.

Open one dozen large oysters,

lay them in the deep
shells,
Lay a thin slice of raw bacon
the same length as the oysters on top, with a piece of fresh
five minutes,
butter.
and bake to a nice color. Dress on a hot platter,
garnish
with parsley and pieces of lemon.-Mrs.
SALMON LOAF.

in baking pan for about

Place oysters

Noble.

the eggs

four eggs,

beat
and other

One pound can of salmon,

liquor drained off, two-thirds
cup of bread crumbs,
four tablespoonfuls melted
butter, a pinch of salt and dash of pepper. Mix salmon and
and add to
butter
together
them the bread
and thor-
oughly mix. Put
Dressing.-One

smooth,
crumbs
in a buttered mold and steam one hour.

of
corn starch, one egg, a little salt and the least bit of red
Scald milk,
pepper.
cook a
then add the egg well beaten and cook an instant
moment
from the fish, put
Strain and add the liquor
longer.
in a
small piece of butter
and pour over
the loaf when ready to
serve.-l\'Irs.

thicken with the corn starch,

cup of milk, one scant

light
ingredients

Fred W. Mayne.

tablespoonful

MEATS.

CHICKEN

Boil

two chickens

till

One teaspoonful

them in their own liquor

as you would for salad.
boil
small pieces and mix with the chicken.
as follows:
amount
Pour
Put bread crumbs
three-quarters
Iddings.

of chicken will probably

the chicken,

of an hour

this oyer

flour

in a quick

IN MUSHROOMS.
tender,
Take one can of mushrooms

cut

for five minutes,

cut

them in small pieces
and
them into
:Make a cream sauce
to a cup of cream (this
take three cups of cream).
and salt.
Bake
H. L.

oven.-1-Irs.

on top.

pepper

season with

and small bits of butter

CREAMED

CHICKEN.

tender

Remove

Boil until

fine, some parsley

one good sized chicken.

all
1'Iake a gravy of liquor in which it
bone, cut or pick in pieces.
was boiled,
thicken with flour, add a pint of cream and butter
size of a walnut or part milk may be used with more butter.
Chop very
one
season with pepper
tablespoonful
the bottom of
and salt,
then
baking dish (buttered)
a layer of chicken, on this a layer of gravy,
un-
Bake twenty
til
top with crumbs.
minutes.
Re-
becca Lewis.

let boil but do not burn.

Veal may be used instead

of each into the gravy,

the dish is full, covering

with bread or cracker

crumbs,
alternating

of chicken.-Mrs.

and onions,

Cover

about

stir

SWEETBREADS.
after

Put cold water on sweet-breads

removing

them stand for a couple of hours,

Take

Let
tender.

branes.
until
out
into good sized pieces.
then in cracker
crumbs.
small pieces of butter
hour.

Serve on toast.-Miss

strings,

in beaten white

all veins,
Roll
Place

in a baking
and bake in moderate

L. P. Averill.

the mem-
then parboil
etc. and break
of egg and
pan, dot with
oven half an

VEAL AND RICE LOAF.

Large

cup meat,

put

through meat

small onion,
spoonfuls
Make in loaf and bake twenty minutes.-lVIrs.

(very
of gravy, or little melted butter,

two cups boiled rice

one-half
chopper.
dry),
two table-
salt and pepper.
]\/Iiller.

Thirza

Excellent.
BAKED

16

THE CHARLEVOIX COOK BOOK
AND MUSHROOMS.

BEEFSTEAK

Put

into a sauce pan one ounce of butter,

chopped fine, a little ground sage and thyme, and put
the fire. When
when it becomes
boil
of beef stock and a little
rooms,
broiled beefsteak-Miss

Put
Pour
L. P. Averill.

hot shake
brown put
slowly.

and let
tablespoons
in one can of mush-
a nicely

suet.
ten minutes.

in one gill of water

in two tablespoons

for half an hour,

Then add three

this over

it boil

let

a small onion
it over
of flour and
it

ESCALLOPED

CHICKEN.
in small pieces, put

Cut up or chop cold chicken

the
Take

salt.

dish.

baking
chopped parsley,

these
Sprinkle with flour and season
l\10isten with cream or
remnant
butter,
a little milk
an inch in
as the rice
and bake thirty

the
should
in bits of butter

latter
cold boiled rice, heat, adding
about
be used last

over
Bread crumbs

is used

chicken

Spread

add

and

if left exposed, put

If

in a buttered
with pepper,
milk.
of gravy.
to moisten.
thicknes~.
hardens
minutes.

BEEF LOAF.

For one and one-half

then add one beaten
crumbs,

pound of salt pork
together
cracker
three
and pack in a baking
water over meat.
hour.-IvIrs.

E. A. Burnett.

pounds
Run these

through
egg,
tablespoonfuls
dish.

Pour one-half

the meat

five tablespoonfuls

of beef allow one-fourth
chopper
of
IvIix well
cup of boiling
oven for about one

of milk

Bake in a moderate

CROQUETTES.

cutter

Grind

them dry for

This holds good for any croquettes

you would
and to two cupfuls

Mix while warm and pour on platter

like to
of veal
add one cupful of gravy or stock, or
supreme.
to
Put where it will get perfectly cool. Take a rounding
for each. Put some bread crumbs on the board,
in
the egg on the ends as well as
in the crumbs on the board and be
Let stand to dry about ont~-
hot
to brown on
Then you have a crisp outside and a creamy inside.

make.
through
cooked and seasoned,
sauce
cool.
tablespoonful
let
beaten eggs. Be sure to get
on the sides. Now roll
sure to have plenty of crumbs.
half hour before you use them. Have
and immerse
outside.
-Mrs.

twenty minutes,

the fat smoking

roll croquettes

the croquettes

long enough

Benton.

then

just

f

,

f

MEATS

17

until

Strain

section

one

small

lean beef,

LOAF.
of
one long red pepper,

TOMALE
pounds

Take
the rest

can of tomatoes,

One and one-fourth

and one-half
is tender.

two medium
of
these in small pieces. Add one and a quarter
and boil
the meat out and
a colan-
through
as will go
Then add the chopped
table-
red pepper, one tablespoon
drops of Tobasco
heated, before it boils, add slowly
it boil
to
off the
too stiff

sized onions,
garlic.
Cut
quarts of hot water
together
the meat
chop, but not very fine.
der, mashing as much of the onion and tomatoes
through,
meat, one and one-fourth
spoonful
Gebhardt's
sauce. When thoroughly
one and three-fourths
slowly for
keep it from burning.
fire add one pint of small green olives.
add a little more water.-lVliss

teaspoon
Eagle Chili powder.

cups yellow cornmeal,

taking
If it gets

of an hour,-stir

the rest away).

Five minutes

salt, one-half

three-fourths

Edmundson.

of water,

(throwing

all

the time

one-half

and let

before

Thirty

quarts

SAUCE SUPREME.

Put

in a saucepan

a tablespoonful

tablespoonfuls

of flour.

MEAT LOAF.

One pound each of chopped

butter,

one tablespoonful
milk, one cup hot water. Make in loaf and roll
crumbs.
milk to liquor and make gravy and pour over
fred Rice.

Bake one and one-half hours.

salt, pepper,

veal, beef and lean pork,
two eggs, one cup
in bread
Add one cup rich

top.-Winni-

FRITTADILLA.

One pint

finely chopped

Soak bread crumbs
butter

in spider,. when melted
Then put

cold meat of different

One tablespoonful
chopped parsley.
and drain.

kinds.
onion, chopped
Salt and pepper
Put one table-
for
and meat. Heat
together with two well beaten eggs.
Fry in butter

until brown.-Harriet

111 bread crumbs

drop in onion

One pint bread crumbs.
fine. One tablespoonful
to taste.
spoonful
three minutes.
all
through. Mix all
Make into little pats.
G. \Vest.

two level
the flour and butter
be necessary
Then put
sauce
Benton.

is cooled

together.

to brown

the butter,

in one cup of milk and stir

add a teaspoonful

Put over
If you want

of melted butter

and
the fire and stir
it brown it will
flour.
till smooth. When
L. E.

salt.-Mrs.

in the

then stir

of

18

THE CHARlLEVOIX COOK BOOK

VEAL LOAF.

Two pounds

veal chopped

two eggs well beaten,
sweet milk, one tablespoonful
and one-half hours.

one cup cracker

fine, one-fourth

pound pork,
one cup
salt. Bake in slow oven one

crumbs,

Baste often.-Mrs.

J. L. Crane.

VEAL LOAF.

One pound raw veal chopped fine, one egg, one-half cup

butter

two teaspoonfuls

fine bread crumbs,
milk,
~1ix solid and pack into a one pound baking
placing cover on, and boil

three hours.-Mrs.

salt, one-fourth

size of walnut,

one tablespoonful
pepper.
powder
ca.n,
F. E. LewIs.

teaspoonful

VENISON.

Take

a haunch

of venison,

tender.

Draw off

until
butter with salt and pepper
fire turning
to let
cooked in this way is delicious.-From

the water.

the meat

cover with water

and boil
pound
into the kettle over a moderate
it brown on all sides. Venison

one-half

Put

Kentucky.

One and one-half pounds veal cutlet

BAKED VEAL CUTLET.

tered roasting
dressing made as follows:

pan.

Two cups bread crumbs,

well beaten eggs.
IVlix well, cover and bake one-half
and brown.-Mrs.

B. W. Miller.

Butter

Pour over a cup of water

laid in a well but-
then spread a

two onions

two
size of an egg, salt and pepper.
the lid

chopped

Remove

hour.

fine,

ROAST DUCK.

Parboil

the duck for about

fifteen minutes.
one cup of mashed

Stuff with
one cup of bread crumbs,
potato,
one
sour apple with a little salt pork chipped very fine, pepper
the breast
and salt
with slices of onion that
tender.
Baste
a golden
brown.-~1iss

until duck is done and onions

have been boiled

Roast one hour

L. P. Averill.

then cover

frequently

to taste.

until

HASH.
cooked meat,

tender

chopped

potatoes,

saltspoonful

cupful of
of hot mashed

One
cupfuls
salt, one-half
no lumps.
spid~r, melt
put
the water and formed a brown crust; do. not stir;
as you would an omelet and turn on a hot dish.

Put
in it one tablespoonful

of pepper. Mix till

fine,
teaspoonful
there

two
of
are
into a
or drippings.
it has absorbed
fold over

of hot water

tablespoonfuls

In the hash,

it simmer

of butter

one-half

slowly

three

till

let

MEATS

19

RAGOUT OF BEEF.
of a boiling

three

Take

about

onions,

Cut gashes

six pounds

piece' of beef

(or
in the meat, and
them with one-half pound fat salt pork, cut
into bits.
into a vessel with a tight cover, one tin can of tomatoes,
one
pepper.
over
cover
cook slowly four or
to taste. When
a colander,

more if there are many bones).
stuff
Put
two or
stick
Place
them one-half
tightly
five hours, and, when about half done, salt
done,
and thicken with flour.

cinnamon,
the meat on the other
cup of vinegar

and pour
ingredients,
and one cup of water;

the meat, strain the gravy through

and bake in a moderate

and a little whole

cut up, one-half

F. N. Chapel.

take out

broken;

cloves,

-lv1rs.

dozen

oven;

black

CARROT STEW.

Cold or fresh meat can be used.

in
sauce pan, add meat and brown on both sides. Add onion,
one bay leaf and medium-sized
Add a little
to serve,
water
thicken
Garnish with
carrots, which should be cut

Place stew in center of platter.

and let stew for an hour.

Put piece of butter

Partridge.

carrot;

""hen

ready

salt.

it.

round.-l\1rs.
CHICKEN BALLS.

One

makes
taste.
into balls.
lV1erriam.

cup of chopped
four balls.
l\'fix salt, pepper,

chicken

to the white
of salt,
egg and chicken together

teaspoon

One-half

Cook in boiling hot water

four minutes.-l\1

egg
of one
pepper
to
and shape
rs.

DRESSING-For
tablespoon.
cup of chicken

One
fourths
cream and one-half
riam.

Stewed, Fried or Baked Chicken.

butter,

one

tablespoon
three-fourths

stock,

cup of shredded

almonds.-l\'[rs.

flour,
three-
cup of sweet
l\1er-

VEAL LOAF.

Two pounds of nice lean veal, one-half

three' Boston crackers

to taste. Veal and pork to be chopped
Bake slowly for

two and one-half

hours.-

pound of fat salt
rolled, one nutmeg,
like

three eggs,

pork
salt ~nd pepper
sausage meat.
Mrs. F. J. Meech.

In preparing

crust

for game pie, cut dough into biscuits,

lay on top of fowl and bake.-:Mrs.

A. L. Coulter.

20

THE CHARLEVOIX COOK BOOK

ESCALLOPED CHICKEN.

Stew a chicken until very tender

a baking dish;
and butter

Butter
salt, pepper

into fine pieces.
cracker
crumbs,
of chicken within the dish alternately
Make a dressing
fine bread
crumbs
minutes, moistening
Merriam.

of stock and cream.

dry with

and flakes of butter.

when

and separate

the meat
then place a layer of
then a layer
flakes,
the dish is filled.
the top with
forty-five

Cover

Bake

until

the dressing.-Mrs.

BEEFSTEAK.

(Fit

for a King.)

Have

a knife

flat ~hile

prevent

the

steak

the grain.

in one or

from lying

vVhen the spider

a hot
in an iron spider

requires.
two pieces,
at one time

With a sharp knife remove fat, and all stringy substances
which
c?oking.
Pound steak with smooth wooden mallet, or Its eqmvalent,
fire with plenty of coals.
crosswise
it well, adding
Put enough suet
to grease
is real hot,
more as necessity
put
(do not
ten
cook enough
until
and turn,
from the
cooked to suit
suet,
spider
carefully,
salt and butter, which will make a rich gravy.
Serve on hot
the juice
plates.
to let
the steak
get started when cooking. Never put on salt until
is cooked.
E.
Heston.

(Venison may be cooked the same.)-l'vIary

The secret of a good steak is, not

placing on hot platter,

rare or well done;

according
to cool

to your heat

turn on hot

lifting with

and fork,

the

spider),

the taste,

count

repeating

lift

.

SPIRELLA CORSETS

Guaranteed

Stays bend any direction, yield with the body.
Perfect lines.
that can
in the kitchen. Rustproof,

Healthful, Comfortable, Economical.
Artistic, SATISFYING.
be worn with comfort

The only corset

unbreakable stays.

MRS. M. E. HESTON, Demonstrator

Ma,.u/actu,.~d ONly by THB SPIRELU CO., Meadville, Pa.

CHARLEVOIX, MICH.

COLD MEATS.

PRESSED VEAL.

coarsely,

and season well.

Cook three pounds of veal until

it falls from the bone;
to
in cold
Line a mold with slices of three hard boiled eggs,
it.
from the mold to a

chop rather
a pint and add one-half
water.
then put
Place in a cold place to set. Remove
bed of lettuce leaves to serve.-Mrs.

in the chopped meat and pour

Boil
dissolved

the liquor over

box of gelatine

D. H. Fitch.

the liquor

POMO SANDWICHES.
into very thin slices

the bread
spread with mayonnaise

Cut
butter;
thin slices of apples between
very nice.-Mrs.

dressing,

the sandwiches.

and spread with
and place very
are

These

F. 1\1. Graham.
PIG'S HEAD CHEESE.

Have the head split

in two. Cut off and throwaway

end of the nose,
and brain. Cut off ears for convenience
the pieces carefully,
through
on to boil slowly. A beef tongue added to it makes
as it is apt
be added if desired to increase

the
the jaw bone with teeth, and cut out eyes
Singe
and clean
clean, and put
it nicer
feet can also

and then wash and scrape

to be too fat for many.

four or five hot waters

the quantity.

till perfectly

in cleaning.

The pigs'

the bones,

and pepper

the flesh leaves

into a large wooden bowl.
every particle

Skim as any scum rises and keep covered with water;
take it from
when boiled so that
Pick
the water with a skimmer
over carefully
of bone, and either
to remove
chop the meat coarsely or pick it up with the fingers. Add
salt
a
in, fold
cloth over
cloth closely over
it may press
irons or a stone on top of a
the whole surface
plate the right
is to be
lean use a heavy weight;
if fat, a lighter one. When cold,
rem~ve and keep in a cold place.-Mrs.
BEEF LOAF.

it, lay a weight on it so that
equally (flat

size, answer nicely).

and sage,
or steamer;

as desired.
put

F. N. Chapel.

the colander,

If the meat

the meat

to taste

Spread

Three

and one-half pounds of the round steak, one cup
Salt

two eggs well beaten.

rolled crackers, one cup milk,
to suit

the taste.-Mrs.

George F. Brown.

22

THE CHARLEVOIX

COOK BOOK

PRESSED MEAT.

two pounds veal,

One pound smoked ham,

juice of one
lemon, one teaspoonful
if needed.
Cook meat
to cover. Do not have
over a pint when done. Grind or chop coarsely. Add lemon
It is best
and other
prepared

ingredients with the stock and press.
the day before using.

of prepared mustard,

enough water

Cruickshank.

in just

salt

-Mrs.
BEEF LOAF.

Two pounds

Add a level

of beef, chopped with one-half

lean fresh pork. Have a large mixing bowl
two eggs.
of salt,
melted butter,
nutmeg
put
loaf in a buttered
occasionally with hot water.-lVIrs.

pound of
in which beat
one-half
cup
a trace of pepper,
Then
into a
baking pan and bake two hours, basting

in the chopped meat and mix thoroughly.

and cloves, and a pint of cracker

three cups of cold water,

crumbs.
Press

H. S. Harsha.

tablespoon

A chicken loaf may be made the same way, excluding

the pork.

HORSE RADISH TABLE SAUCE.

Half pint of grated horse radish, one teaspoonful

teaspoonful

one-half
half a cupful of good thick cream,
:Mrs. A. Chamberlin.

of mustard,

vinegar
either

of salt,
to cover well,

sweet or sour.-

Cold chicken chopped very fine, mixed with hot cream

and a little salt, makes excellent

filling for sandwiches.

A Very Attractive Cottage

Beautifully
Hotel,

located opposite the Belvedere
two minutes walk from Pine Lake

For Rent- Furnished

MRS. O. A: SEARS

-

CHARLEVOIX

r

SALADS.

SALAD.

FRUIT
by boiling one cup of water
for five minutes,

thick and creamy,
cream,

the yolk of one egg until
tablespoons
of thick sweet

IVlake a dressing
fourth cup of sugar
Beat
four
and the juice from the fruit which you have prepared
salad. Use one banana
four fresh peaches, one pint of raspberries;
in a pyramid
J. B. Parsons.
some

and one-
then put away to cool.
add to it
then add the syrup
for
sliced, one cup of diced pineapple,
the fruit
it.-lHrs.

POTATO SALAD.

arrange
over

the dressing

cold boiled

and pour

potato

sliced

form,

Take

boiled eggs chopped,
in salad bowl;
first
sprinkle over them a little of the onion, pepper and salt.

and one small onion chopped,
layer of potato,

thin,

three

hard
prepare
then a layer of eggs,

For Dressing.-

a teaspoonful made mustard,

the yolk of a raw egg, stir
beat

Take

into it
into it

tablespoonfuls
vinegar
If needed for supper, make

cream,

sweet

and the white of one egg beaten

celery

or

S. J. A1cox.

flakes of cold boiled

slowly
add one
tablespoonful
to a stiff
at noon time. A little
salmon may be

one-half
three
strong
froth.
chopped
added.-l\1rs.

TOMATO JELLY.

can tomatoes,

of salt, one
of one-
six whole cloves, one small blade mace, a sprig
one inch of bay leaf,
of box of

one teaspoon

three-quarters

teaspoon

paprika,

juice

of cup of water.

Use one quart

three-quarters

sliced onion, one-quarter
half lemon,
of parsley,
gelatine,
Put
except
twenty-five minutes .. While
add gelatine
until gelatine
cold mould and set on Ice unltl
with l\1ayonnaise

tomato into sauce pan, adding all other
cold water

and lemon juice.

Let simmer
through

strain

hot

soaked in three-quarters
is dissol,:,ed,

th~n add lemon juice.

of cup of water.

ingredients,

twenty
seive

to
and
Stir
Strain into
leaves

Serve on lettuce

Rice.

firm.
dressing.-Winnifred
ASPARAGUS
fresh if you can get
plates

on indivi~ual

SALAD.

Asparagus

tips,

ones.
naise dressing poured over

Arranged

them;
of

if not, canned
lett~ce. Mayon-

It.-:Mrs.

Fred Smtth.

24

THE CHARLEVOIX COOK BOOK

APPLE SALAD.

Three

cups chopped

apples, one cup nuts

for dressing.
flour, one tablespoon
teaspoon mustard,
Beat yolks of two eggs and
then
on slowly
that has been brought
and let
and when ready
Serve with whipped

pour

Set bowl over boiling water

then add a little butter,
cup sweet

cream.

Compton.

in a bowl, one tablespoon

teaspoon

salt, on-third

pepper.

dry ingredients,
of a cup of weak vinegar

one-half

Mix together
sugar,
and a little cayenne
mix smooth with
two-thirds
to a boiling
cook until
thick,
to serve, one-half
cream.-Lillian

point.

SALAD PICKLE.
one dozen medium-sized

Sprinkle

cucumbers
stand

cup of salt-the
table
use.
Let
thoroughly.
quart of vinegar,
mustard
and celery seed. Keep in a cool place.-Mrs.
Buttars.

cucumbers with one
to be peeled and sliced as for
and drain most
jar and pour over cold, one
one cup of olive oil, one ounce of white
seed
Archibald

each of black mustard

over night. Wash

seed, one-half

in a stone

ounce

Place

SALAD DRESSING FOR CABBAGE (My Own.)
cup of sugar,

cream, one-half

cup of sweet
teaspoon of mustard,

One
quarter
one-quarter
Add hard boiled eggs sliced.-Mrs.

teaspoonful

of salt,

one-
dissolved in a little hot water;
of vinegar.

two teaspoonfuls
E. H. Green.

SALMON SALAD.
small
one-third

cabbage,

can salmon,
two tablespoons

two stalks
One
rind,
celery,
vinegar,
tea-
one tablespoon
:Make cup full of salad dressing, pick salmon
spoon pepper.
to pieces with fork. Add lemon juice, vinegar,
in
cool place two hours. When ready to use, mix all together
with dressing.
use lettuce in place of cabbage.
-Mrs.

lemon juice and little grated
one teaspoon
salt, one-third

In summer,

F. Crane.

and put

POTATO SALAD .
dressing

of one teaspoonful

two tablespoonfuls

. Mix nice salad
httle pepper,
one onion, about
o! salad oil or butter.
V1l1egar; slice two quarts of cold boiled potatoes;
sliced not very thin;
stand half an hour before serving.

two teaspoonfuls, with four

To this add eight

the dressing

pour over

of salt, a
of finely cut crisp parsley,
teaspoonfuls

tablespoonfuls

of
have these
them

and let

SALADS

25

DRESSING FOR CABBAGE.

Three

eggs, one-half

cup of vinegar.

in a sauce pan and stir until boiling.

Salt and pepper.
and

Add sugar

to your

taste.

One cup of cream.-A.

Rodger.

Put
mustard

CHICKEN SALAD.
tablespoonful

of salt, one tablespoonful

Four

eggs, one

teaspoonful
cup of vinegar,
thirds
thirds cup sweet cream.
separately,
into that beat
in an earthen
Cook until
cream,
before

dish, excepting

as thick as pound

four

tablespoonfuls

of mixed mustard,
of hard butter,
olive oil,

one
two-
two-
Beat
the yolks and whites of eggs
the oil slowly. Mix all ingredients
and set on stove.
cold, add the
the chicken one hour

the cream,
cake. When

stirring well, and pour over
N. A. Shores.
eating.-Mrs.
APPLE SALAD.

Two cups chopped

apples, one cup chopped

nuts, both

fine. Season with a little cinnamon.
egg well beaten,

one tablespoonful

Dressing.-One
sugar, one-fourth
of water,
until
proper
tablespoonful
one-half
milk.
whipped cream.-Mrs.

:Mix with

thickness.
butter,

the

cup of whipped

tablespoonful mustard

add six tablespoonfuls
in three
cook
from fire and add one
stir until dissolved; when cold, add

dissolved

Remove

vinegar

slowly;

added

cream or

three

tablespoonfuls

and nuts

and garnish with

apples
Shores.
BEET SALAD.
tender, peel, chop fine, add salt. Then
cup
until
serving
John

one-fourth
boil

cup vinegar;

the beets;

before

just

over

of one egg, pinch mustard,

sugar,

three-fourths

in slices cold boiled eggs and place on top.-lVlrs.

Boil six beets until

make dressing
granulated
smooth.
cut
Ackart.

Pour

this

Cut cold boiled

POTATO SALAD.
potatoes

cucumbers
cubes or very thin slices. Add th~

into small

cubes,

and onions
following dressing and toss lightly together:

into small

One

teaspoonful

two tablespoonfuls

salt, dash of pepper,

six tablespoon-
sugar, yolks of two eggs;
fuls vinegar,
teaspoonful mustard.
beaten
Stir
from fir~, add butter
size of egg and :vhen cool add one cup of whIpped cream.
-l\1argaret

fine with flour and one-half
remove

into the boiling vinegar,

FrazIer.

26

THE CHARLEVOIX

COOK BOOK

POTATO SALAD.

three
of

teaspoonfuls

tablespoonfuls

one heaping
of oil or butter,

One cupful of boiling vinegar,

teaspoonful
three table-
of flour,
of prepared mus-
spoonfuls
sugar,
celery,
tard, one teaspoonful
to taste. Mix all
a pinch of cayenne,
slowly into the boiling vine-
together
thoroughly
gar.
the potatoes
Let
simmer
ready, chopped or sliced, cold. One onion and hard boiled
eggs added to potatoes
Pour dressing
over potatoes
A. M. Burdick.

three
salt, one teaspoonful
and black pepper
and pour
until

and garnish with hard

is an improvement.

eggs.-Mrs.

thickens.

ground

boiled

Have

it

CELERY SALAD.
dozen eggs,

one-half

salt

to taste.

Use mayonnaise

small bunch celery
to put

dressing

Five potatoes,

chopped;
over salad.

"Mayonnaise Dressing.-One-half

teacup vinegar

pan and let boil. Yolks of four eggs, one tablespoon
one tablespoon
one tablespoon white mustard, white pepper
-lVIiss

cream, one tablespoon

Juanita

Felts.

salt,

in sauce
flour,
lump of butter,
taste.

to suit

POTATO SALAD DRESSING.

One-half pint vinegar, one teaspoonful mustard,

one tea-
curry powder, a little

two tablespoonfuls

and

one-half

celery seed, one teaspoonful
and salt,
Boil and strain

spoonful
pepper
sugar.
eggs and one tablespoonful
add cream,
lemon chopped.
l\/Irs. O. D. Hammond.

Can be put

and boiled

potatoes

onion

and add well-beaten
butter. When
one

eggs,

yolks of ten
ready
to use,
and one-half
jar and will keep.-

in glass

SALAD DRESSING.

One-half cup vinegar, one-half cup water, piece of butter,
sugar, one
two eggs. Boil.

one-half
teaspoonful
Add two cups sweet cream.-lVIrs. VV.J. Stevenson.

salt and pepper,

tablespoonfuls

dry mustard,

flo~lr, three

teaspoonful

FRUIT SALAD DRESSING.

One whole egg, yolks of four,

teaspoonful mustard,
one-half
one-half
teaspoonful
beat with the eggs.
vinegar
double boiler until
crackers.-Mrs.

it begins
o. D. Wood.

and two-thirds

two-thirds

one-fourth
l\1ix mustard

cup of sugar,
salt,
butter.
and
\\Then well beaten, add one-half cup of
cream.
Cook in a
Serve with toasted

cup of sweet
to thicken.

teaspoonful
and sugar

SALADS

27

WHITE DRESSING FOR WALDORF

SALAD.

If it

cream,

to taste,

cup of sweet

Take two-thirds

Stand the little pan you make it

fairly thick,
of corn starch mixed with cold water.

salt, cayenne

sugar, one teaspoonful
fuls butter.
pan of boiling water.
teaspoonful
minute.
about
it.
and pour
with this and candied cherries
with this dressing makes a nice salad.-1tlrs.
TOMATO JELLY SALAD.

two tablespoonfuls

the dressing

I always
on top. Apples

two teaspoonfuls
two teaspoon-
in in a sauce
add half a
Boil one
Put
apples on the lettuce
nuts
and celery-

use chopped

on individual

Fred Smith.

of chopped

Arrange

lettuce

plates.

is not

over

the

To make a very delicious

and pretty

to the boiling point.

juice from one quart of tomatoes,
pepper, and heat
in cold water, pour
until dissolved.
water,
on crisp lettuce

leaves.-Cora

and place on ice to harden.

Strain,

put

in small

salad. Drain

the
season well with salt and
Soak one box gelatine
it and stir
cups wet with cold
Serve with dressing

the boiling tomato juice over

Lee Bentley.

BANANA SALAD.

Peel and cut bananas

naise dressing,
plates of lettuce with two or three candied cherries.-Mrs.
Fred Smith.

then in chopped

in half. Roll each piece in mayon-
Place on individual

nuts.

SALAD DRESSING.

four
eight

tablespoonfuls
tablespoonfuls

of sugar,
Two eggs, well beaten,
of butter,
of vinegar,
of salt and one of mustard. Mix the in-
is thick
the
If
amount
this dressing will keep
servings.

one tablespoonful
one teaspoonful
gredients
as ordinary
dressing
cream is used, whip it before adding
of dressing.
for weeks and this amount
-Mrs.

and steam in a double
ready

cooker
to make
be thinned with cream or

the salad,
rich milk.

in a cool place,

cream. When

E. A. Burnett.

the required

is sufficient

for several

should

If put

until

it

SALAD DRESSING.
tablespoonfuls

six

Three

raw eggs,

tablespoonfuls
ter, one teaspoonful
little pepper.
Put on stove.
bu t do not
let

of sugar,

three tablespoonfuls
of salt, one teaspoonful

together;

Beat all
Stir constantly
it boi 1.-1tIrs. R. J. W al terse

unttl

of cream,

three
of melted but-
of mus~ard, a
.a~d o~e cup .of vmegar.
lIke custard,

It thIckens

28

THE CHARLEVOIX COOK BOOK

SALMON SALAD.
drain off all
break
celery,

of

and

skin

Take

a box of salmon,
pieces
bone;
then add a cup of chopped
and three
a dressing
of one
thicken. When
whipped

cream.-.Miss

juice

egg,

of one

apples

large
chopped.
of one cup of cream,

cold pour on mixture,

not

liquid and remove all
in pieces,
too small,
a cup of chopped walnuts
in a dish and make
Place
size of a walnut, yolk
to
cup

it begins
then add one-half

until

boil

butter

lemon,

Geiken.
WALDORF

SALAD.

Peel

two

raw apples

pieces;
celery and mix. Dress with a good mayonnaise.

them into

and cut

small

also some
-Mrs.

Noble.

CHICKEN SALMI.
the day before

without

or veal

a chicken

put butter

Boil chicken

and let broth

The next morning
pan, when it bubbles
cook thoroughly
ful
grating
onion
pieces,
Pour over
salad
dressing.
sprig of parsley

and celery
add sweetbreads
sauce
this enough
Fill
cups
in center

throw in an even tablespoonful
Mix into this

jelly.
the size of an egg into stew-
flour,
a cup-
one
put enough
in small
of each.
as you would a rich
just
a
to table,
of each. Do not allow to stand.

chicken
it. Cut up chicken
one-third

and mushrooms,
to moisten
as sent

time
in to season

cream and

of nutmeg.

of boiling

browning.

is boiled,

a cupful

putting

broth,

At

SALAD DRESSING.
tablespoonful

Three

eggs,

one

of oil, one
is stirred

one cup of vinegar.

two tablespoonfuls
of milk,
in which
starch,
in a bowl until perfectly
then vinegar
and stir while
custard.
Put
l\1ary E. Clarke.

boiling
until
in cold place

and finally the milk.

smooth.

each of

(scant)
a quarter
Stir oil, salt,

sugar
of mustard,
teaspoonful
sugar

and salt,
one cup
of corn
and mustard
Add the egg well beaten,
Put
in the double boiler
the dressing
like soft
and it will keep

two weeks.-

thickens

SALAD DRESSING.

Six eggs,

one-half
mustard,
cup vinegar,

one
cook in double

teaspoonful
butter,
gether,
what
dressing

cup sugar,
one

teaspoonful

a little

boiler.

one-half

one teaspoonful

flour,
red pepper.

salt, one
cup
to-
vV~en ready to use take out
For a fruit
LeFevre.

cream.

Stir

all

you need and thin with whlppe~

add a little juice from the frUlt.-Mrs.

SALADS

29

butter

SALAD DRESSING.
The yolks of five eggs well beaten,

size of an egg,

vinegar,
heaping tablespoonful
double boiler until
it
yolks slowly; when cool add lemon juice and seasoning
half a pint of heavy whipped

of salad seasoning.
is boiling hot; add butter

five tablespoons

of
juice of half a lemon, one
into
in
and

Put vinegar

and stir

cream.

To make

seasoning:

Six teaspoons

spoons of mustard
ten times.-Miss

one-half

teaspoon

of

L. P. Averill.

of salt,
red pepper.

four

tea-
Sift

SALAD DRESSING.

The yolks of four eggs,
salt and mustard

two-thirds
to taste;

of a cup of olive oil,
the juice of two lem-
Be sure and

red pepper,
ons, and,
put
F. J. Meech.

last of all, one cup of thick cream.

the cream in last,

just before sending to the table.-l\1rs.

rr rlen Your Floors Look Bare and Shabby,
TJTL

Your Furniture

Looks Marred

and \Vorn,

Use SUNSHINE

The Best Stain and Varnish Combined.

For Finishing

or

Refinishing AJ/ In/erior

IVoodwork

Charlevoix Hardware Co.

CHARLEVOIX,

All'tnts

for the Heath & MllIllr.ln Paints

MICHIGAN

F. E. FRAZIER

UP-TO-DATE FOOTWEAR

Shoes, Rubbers
Findings

and Shoe

CHARLEVOIX, MICHIGAN

VEGETABLES.

SCALLOPED POTATO.

Put

into baking

dish which has been greased,

of cold boiled potato,
salt,
crumbs.
cream or chicken gravy;

also small
Season

pieces
each layer;

sliced thin;
of butter;

pour

and bake.-lVIrs.

a layer
season with pepper and
layer
of cracker
a cup of sweet
F. Butler.

then
over

FRIED TOMATOES (Maryland Style).

cut

firm,

Take

ripe tomatoes,

in halves,
Place them, cut side down,

salt and pepper.
frying pan in which have some bacon fat or lard;
fry until brown;
meat platter.
broken and to these add salt, pepper
of butter
fill the dish. Let

sprinkle with
in a very hot
them
and when done, place in hot
Leave a few pieces in pan that have become
lump
of gravy to
Lea Bentley.

the gravy boil up wel1.-Cora

cream to make plenty

and a generous

and enough

then turn,

let

SPAGHETTI.

One-half

add one teaspoonful

broken,
Let boil half hour,

salt and
package
quart boiling water.
Fry
one onion in butter until brown. Add one-half can tomatoes,
spaghetti,
tabas~o
sauce
Put ~n
and \Vorcestershire,
baking dish and sprinkle
cheese over and brown III
oven.-lvlrs.

teaspoonful
red pepper.

one
a dash of

can mushrooms,

then drain.

Chaloupka.

grated

one

NOODLES-FRIED.

Two eggs beaten, and flour enough to roll. Dry and cut

squares

and fry a minute

in deep fat.-~Irs.

in three-inch
Chaloupka.

SUCCOTASH.
beans

of Lima

Cook a cupful

in salted water

almost done,
sweet corn. Cook fifteen minutes
water
Now add a little pepper,
of a walnut
serve.
they are mushy.-Mrs.

until
then add the corn cut from five ears of tender
The
time.
the size
Let boil up and
should not be cooked too much or until

c~oked away
a chunk of butter

constantly.
by this
about

Fred W. Mayne.

and a cup of

thin cream.

The beans

all have

stirring

should

nearly

VEGETABLES

31

MACARONI CROQUETTES.

Cut

fine one cupful

cold macaroni;

sauce made of one tablespoonful
and one cup of milk,
of two eggs,
in deep fat.-:Mrs.

tablespoonful
J. W. Harris.

salt, pepper.

add this
each of butter

of grated

to a thick
and flour
cheese, yolks
and fry

Cool, shape

into balls

VERMICELLI.
vermicelli,

One-half

pound

cheese, one pint
crumbs,
two ounces
spoonful VVorcester
in plenty of water
der. Boil
tomatoes
vermicelli
from water
cook five minutes,
salt and pepper
come to boiling point
wafers.

\iVill

tomatoes,

pound

butter,

one-half

one-half

one-fourth

cup crackers

pint milk, one

salt and pepper.

sauce,
for
fifteen or twenty minutes,
three minutes by themselves,
and place with tomatoes;

cream
or bread
tea-
Boil vermicelli
until
ten-
then skim
let both
sauce,
Let
all
and serve at once on toast or salted

lastly milk and butter.

then add grated

crumbs,

cheese,

to taste;

serve six persons.-l\tlrs.

R. B. Armstrong.

SCALLOPED
Slice cold boiled potatoes

POTATOES.
and put

layer and so on until dish is about

Pour on milk nearly to the top of potato.

Season with salt, pepper and butter
Add another.
full.
bake one hour,
Steed.

then remove

cover and brown.-lVlrs.

layer

in baking

dish.
and sprinkle with flour.
two-thirds
Cover, and
P. A.

BOSTON BAKED BEAN&

of beans,

pounds
and about
of a teaspoon

Two and one-half
in the morning parboil
ing add one-fourth
bean pot, add one-half
of molasses, one teaspoonful
black
water;
water,

pepper,
cover
hours,
so they do not become dry.-1\1rs.

one pound
and bake several

cup of sugar,

salt,
of salt

of soda;
three
two-thirds
pork;

five minutes

soak over

night;
before drain-
then put
into
tablespoonfuls
of a teaspoon
hot
adding

fill pot with
occasionally
J. Timmer.

POTATO PUFF.
Mould warm mashed cream potatoes

in a hot oven until

place in buttered

walnut;
egg.
Set
Tillotson ..
Potatoes
fifteen minutes before putting
Tillotson.

for baking will be much mcer

'f b '1 d
01 e
1
in oven to bake.-l\1rs.

ten or
E. E.

in balls the size of a
tins. and brush with well beaten

brown.

Serve

hot.-Mrs.

32

THE CHARLEVOIX COOK BOOK

SCALLOPED

CORN.
of

can sweet
rolled fine;

One
crackers
into baking
dish in layers
bake twenty minutes.-Esther

corn,
one pint
season to taste.
alternately.

Van Alsburg.

This

sweet milk,

eight
should be put
If corn is tender,

MACARONI.

lVlacaroni

should
and put

washed in
Let
into cold water.
it remain for about half an hour Drain and it is

and thoroughly
boiling salted water.

cold water
it boil for thirty minutes,
where
ready for the final cooking.-lVlrs.

be broken
into rapidly

drain and plunge

R. W. Paddock.

let

MACARONI AND TOMATOES.
pound macaroni,
of butter, one tablespoonful

one-half

Boil macaroni

One-half
tablespoonful
to taste.
as directed
in a frying pan; add a tablespoonful
and brown add the tomatoes.
add the macaroni.
lVlrs. R. W. Paddock.

vVhen it boils

of flour.

can tomatoes,

one
Season
above.
the butter
of flour. When mixed
then

ten minutes,

Put

it

is ready

to serve.-

Stir about

Season cold mashed potatoes with pepper,

POTATO CROQUETTES.

meg. Add a tablespoonful
and then beat
to a cream.
eggs; add some minced parsley.
beaten eggs,
drippings.-lVlrs.

then in bread crumbs

of butter
Bind with two or

salt and nut-
to each pint of potato
three beaten
into oval balls, dip in
lard or

and fry in hot

Roll

B. Hartsig.
ITALIAN MACARONI.
(By an Italian Chef.)

Remove

the sausages

Peel and slice onions

sized onions.
to cook in granite
Cook slowly six to eight hours,

One pound fresh link sausage, one quart can of tomatoes,
and put
two ordinary
basin on the back part of
together
all
being careful
~he stove.
(which
are very
It does not burn.
next morning).
nice boiled up in clear water
in
Boil a little
Grate or chop
one-inch pieces,
basin put a layer of
one pound cheese.
to taste;
the macaroni,
eI?ough to ~1l i.n crevices.
then a layer of
Repeat
a layer
of cheese on top. Bake in the oven fifteen or twenty min-
F. N. Chapel.
utes till nicely browned

than one pound
till

the dIsh IS full, sprmklmg

of macaroni
tender.

and serve hot.-lVIrs.

a layer of cheese,

In a large granite

salt and pepper

in salted water

the tomatoe~,

for breakfast

broken

layers

these

less

till

VEGETABLES

~

BAKED BEANS \VITH TOMATOES.

Boil until

and putting

in one teaspoon

soda.

Take one-half

pound salt pork,

Soak one quart of beans

them on to cook in the morning,
water
begin to crack. Then drain thoroughly,
water.
cut off rind,
half
cooked tomatoes,
:More salt
if needed.
break skin, then put
Sprinkle with a very little sugar,
Pepper

in cold water over night, put
covering with fresh cold
skins
cover with boiling
scrape
and wash,
inch wide and one-
in beans. Add one pint
brown sugar or molasses.
to
top.
to help them to brown.

and sink it
two tablespoons

Cook slowly

beans begin
in jar with meat, showing the cut

until

slash across

top one-half

E. R. Sly, Bay Shore.

inch deep strips

if liked.-lVIrs.

S. M. SEE & SONS

The Leading

Furniture Dealers

OF CHARLEVOIX COUNTY

~~~i:ti~eof RESORT COTTAGE FURNITURE

UNDERTAKING A SPECIALTY

Charlevoix Millinery House

LATEST STYLES

BEST DESIGNS

EXCLUSIVE MODELS

HIGH GRADE GOODS AT REASO~ABL~

PRICES

Orders Taken for the Celebrated Lmgene Hats

MRS. M. E. EMORY

BREADS.

Find the kind that suits your taste,

Sing a song of white bread,
Of brown bread and rye,
Or tell the reason why.
YEAST BREAD.
for dinner

potatoes

take

When

boiling

four medium-
(well done) and mash fine. Add a little hot
of
to a cream.
Then add one tablespoonful
two cups of sifted
the
flour
that
to beat out
the
foam, dissolved
Be

sized potatoes
water and beat
and the water
sugar,
potatoes were boiled in, stirring
constantly
lumps. When cool, add one cake of yeast
in lukewarm water,
careful not
to scald.

in a warm place to rise.

and put

two tablespoonfuls

The next morning

three quarts of flour

:Make a well
to the yeast,

of melted butter.
Let

pan.
water
tablespoonful
cuit dough.
with only flour enough
the dough too stiff, as that
the top of the loaves with melted lard and let
before putting
a fork in three
fourths of an hour

in a bread
in the center. Add one pint of lukewarm
and one
as stiff as bis-
Form in six loaves
the loaves. Do not get
is what makes dry bread. Grease
Just
in the oven, prick the top of the loaves with
three-
J. Cooper.

rise until very light.

in a good oven.-Mrs.

to let gas

l\Jlix about

to shape

of salt

escape.

places,

Hattie

Bake

rise.

sift

GRAHAM LOAF.

One quart of Graham flonr,

one

powder,
milk enough to make batter, not
oven about half an hour.-Mrs.

teaspoon

of salt, one cup of brown

two teaspoons Royal baking
sugar,
too thick. Bake in a slow

C. L. Gonser.
STEAMED BROWN BREAD.

Two cups of Graham flour,

cup of molasses,
of soda, one teaspoonful
one-pound

cans.

three cups of Sour milk,

two cups of corn meal, one
three teaspoonfuls

This makes five loaves in
Steam two hours.-wIrs. W. H. Woodley.

of salt.

BROWN BREAD.

One and one-half cups sour milk, one-half

cup sugar,
one-half
white, one teaspoon

two cups Graham flour
Partridge.
soda, salt.-l\1rs.

cup molasses,
and one of

STEAMED

BREADS
GRAHAM BREAD.

35

One cup sweet milk, one cup sour milk, one cup molasses,
soda.
Steam two and one-half
F. H. Hubbard.

one teaspoonful Royal baking
Stir all stiff with Graham flour.
Bake one-half hour.-Mrs.
hours.

one teaspoon

powder,

One cup sour milk, one cup sweet milk, one-half

GRAHAM BREAD.

a pinch of salt,

molasses,
corn meal and two cups Graham flour.
an oven suitable

a good teaspoon
J. A. Auld.
STEAMED BROWN BREAD.

for bread.-11rs.

cup
soda, one cup
in

Bake one hour

One-half

cup of sugar, one-half

soda put

teaspoonful

one-half
of sweet milk, one cup of white flour,
flour, one teaspoonful
Steam two hours
Alsburg.

baking

cup of molasses

in the molasses,

(scant),
two cups
two cups of Graham
powder, mixed in the flour.
J. E. Van

and bake one-half hour.-Mrs.

GRAHAM BREAD.

two teaspoons

Two cups sour milk, one cup molasses

or
cups
teaspoon salt. Put
tin and steam two and one-half
then bake fifteen minutes, or bake in a slow oven one

New Orleans),
Graham flour, butter
in greased
hours,
hour.-Nlrs.

size of egg, one-half

F. E. Frazier.

(black strap

heaping

tomato

round

soda,

three

BROWN BREAD.

Four cups of Graham flour, one cup of white

of baking powder, one teaspoonful
cup of molasses.

teaspoonfuls
cup of brown sugar or one-half
or milk and water
add soda.)

Bake in a slow oven.-11rs.

to make a batter.

flour,

two
of salt, one
Add milk
(If sour milk is used,

R. B. Armstrong.

STEAMED

BROWN BREAD.

One pint of sour milk or buttermilk,

teacup of
molasses, pinch of salt, one pint of Indian meal, one pint of
Graham flour,
in a table-
spoon of water, one teacup of raisins or dates mixed in the
flour.
Steam one and one-half hours and bake fifteen min-
utes.-Mrs.

of soda dissolved

H. P. Parmelee.

two teaspoons

one-half

BROWN BREAD.

'lk

One cup corn meal,
p molasses
ea

""'mId' one ctu spoonful ~alt
so a, one
T'
twenty minutes.-M.rs.

\,\ m.

two cups grain ~our, one cup sweet
one cup sour mIlk, one teaspoonful
then bake

Steam three hours,
S

.
croggle.

36

THE CHARLEVOIX

COOK BOOK

BOSTON BROWN BREAD.

cups

one-half

One-half

soda dissolved

cup sugar, one and one-half
sour milk, one-third

and
teaspoon
cup corn meal, one and one-half cups Graham flour.
two and one-half
steam over
boiling point and kept boiling.-Mrs.
RYE BREAD.

cup molasses, one
cup raisins,
one
in hot water, one cup flour, one
Steam
Put on to
brought
to

bake fifteen minutes.
is afterwards

cold water, which

F. E. Frazier.

hours;

Iviake yeast as for wheat bread, only have it a day older;
the day before making your bread make a sponge with yeast
the next morning set bread as for wheat bread
and rye flour;
by adding
then make
the same
G. L. Geiken.

the desired warm water
as for wheat

bread, only add shortening.-lVIrs.

to sponge,

CORN BREAD.

One cup of Indian meal, one cup of flour, one-half cup of
of butter, one cup of sweet
rs.

sugar, one egg, one tablespoon
milk, a little salt,
D. F.

of baking powder.-~'r

two teaspoons

l\1eech.

GRAHAM BREAD.

One cup of molasses,
two cups of wheat

teaspoon of soda,

two cups of sour milk or butter-
flour,
three cups of Graham flour,
D.

if desired,

salt.-l\{rs.

raisins

milk,
one small
F. 1rleech.

CORN BREAD.
sugar,

One egg, one tablespoon

two tablespoonfuls

of sour cream,
is used in place of cream, one teaspoonful
of salt, one cup of flour and one cup of corn meal.-:Mrs.
'vV. H. Woodley.

of butter.

one and one-half

cups
If sour milk
of soda, a pinch

JOHNNY

CAKE.

One cup flour,

butter or drippngs,

two cups corn meal, one teaspoon

salt,
one tablespoon
brown
sugar, one teaspoon soda, one teaspoon cream of tartar, one
Sweet milk may
egg, one cup of sour milk, more or less.
be
teaspoon
cream of tartar.-l\Jlary

two tablespoons

used with

E. Heston.

teaspoon

one-half

soda,

one

One quart

sweet milk boiled,

CORN BREAD.
stir

corn meal; stand till cool; put
to taste;
cellent.-1\I

two tablespoonfuls

rs. Finucan.

in four

tablespoonfuls
in four beaten eggs, sweeten
Ex-

Bake two hours.

butter.

BREADS

CORN BREAD.

37

Two cups sour milk, one-half

cup sugar,

meal, one cup flour, piece of butter
small
added last. Bake thirty minutes.-l\1rs.

of soda, one stiffly beaten

teaspoons

size of walnut,

two cups corn
two
the white

egg,

Owen M. Wood.

SPOON CORN BREAD (Virginia Recipe).

One pint

sour milk, one egg,

corn meal, one-half
bake in square tins.-l'drs.

teaspoon

Gears ..

two large iron spoonfuls
l\tlix and

soda, a little

salt.

JOHNNY CAKE.

of butter,

One tablespoon

one cup of sugar,
one cup flour, one cup sour cream, one teaspoon
cup corn meal Beat eggs, butter
cream (or rich buttermilk,
thy Iddings.

then meal and flour.-Miss

and sugar

two eggs,
soda, one
add
Doro-

together;

CORN DODGERS.
corn meal with one or more

Scald one quart

boiling water. Add one tablespoonful
one teaspoonful
of salt, also enough
soft dough.
in quick oven.-Mrs. W m. Scroggie.

l\101d by the handful

cups of
of melted lard and
to make a
Bake

hot water

into an oval shape.

One and one-half

sugar, one egg, one scant
two cups of corn meal, pinch of salt.-l\1rs.

teaspoon

two tablespoons

of
soda, one cup of flour,

Babcock.

JOHNNY CAKE.
cups of sour milk,

BUNS.

When

the bread

dough

is ready

loaf and add one-half

dough

for one

and half

(half butter
l\'Iix thoroughly,

enough
shortening
of sugar.
work smooth.
into buns and let rise again.
Cover
while the buns bake.-l\JIrs. Auld.

Let

rise until very light,
Bake ahout

lard),

adding

tops with a syrup made by boiling sugar

for

flour as necessary

and one-half

cupful

the ~oaves,

take
of
cupful
to
then roll out, cut
twenty minutes.
and water

ENGLISH

BUNS.

Sift
der

one qu~rt

together
rub in butter

p
a~~von~ cup sugar, one pint milk and wat~r mixed;
the mixture,
raisins or currants.-Mrs.

ba~ing
two eggs hght,
into
in cakes, bake 111 hot oven. Add
Frank Payne.

size of an egg, beat

two dessertspoons

roll out, cut

flour,

stir

pms.

"Parvus
Sedebat
Edens
Inferuit
Clamans-'Quid

Jacobus Horner,
in a corner,

a Christmas

pie;
thumb,-Extraherit
sharp

plum-
am 1'-."

puer

TRANSPARENT

PIE.

Line

small

tin patty

crusts with peach
of
and the whites
butter
and two
cups
Flavor with nutmeg,
makes

twenty-four

preserves.
two eggs

of

pour over

Line

pans with
Beat
to a froth.

the
pie crust.
the yolks of six eggs
Cream one cup
together well.
the peaches and bake. This

sugar.

Beat

all

B. W.

lVIiller.

individual
LEMON CREAM PIE.

pies.-Mrs.

cupful

over one

of flour, mix all

two tablespoonfuls

The juice of one lemon, one cupful of sugar,

yolks of
and
two eggs,
Cook in a double
pour
crust only.
boiler until
and bake it;
the pie
a frosting made of the whites of two eggs and two table-
Return
spoonfuls
lVlrs. J. E. Van Alsburg.

thick. Make a pie with an under
then put

in the filling and spread over

to oven and brown

boiling water.

slightly.-

together

sugar.

BANANA PIE.

an under
Bake
bananas.
Sprinkle
juice of one orange.
-Esther

Van Alsburg.

it with sliced
crust. While warm fill
over
sugar
and the
Frost with whipped cream and serve.

them pulverized

CREAM PIE.

salt

sugar,

(yolks

cupful

One-half

two eggs

corn starch,

pint of new milk, one-half

two
tablespoonfuls
pinch
of salt. Mix the corn starch with a little of the cold milk,
add the sugar,
remainder
in the
of the milk ?n the st<?ve, and when boiling hot stir
Have
other
it thickens.
in as soon
two pie crusts baked readr
the eggs
as. it
stiff; add two tables~oonfuls
Brown in
oven two or three mmutes.-:Mrs.

beat
of powdered sugar.
A. M. Burdick.

for the cream, and put
of

Boll all together

and beaten

ingredIents.

the whites

is done.

frostmg,

only).

eggs.

until

For

Put

the

PIES

39

MINCE MEAT FOR PIES.
of chopped meat,

Three

bowls

five of apples,

sugar, one of New Orleans molasses, one of cider or not
strong vinegar.
syrup
of
and
little
suet chopped
tablespoonfuls
two nutmegs.

four of
too
one
cherries
of
bowl
two
two of cloves, one of salt, one or

Two bowls of raisins or part currants,
of a mixture
left-overs;

jellies,
add
ve.ry fine or a generous
cmnamon,
Citron if you like.-Mrs.
CHESS CAKE.

one
piece of butter,

preserved
small

F. E. Wood.

of
also

fruit

any

flavor with lemon.

the eggs until very light,

this slowly into the butter.

One pound of sugar, half pound of butter, yolks of twelve
Cream the butter
and
is well mixed put
done,
the
long enough to brown
into slices;

eggs, whites of two,
well. Beat
stir
into a rich pastry
make the unused whites
top,
Remove
lightly.
this will prevent

from stove and while hot cut
their

then put back into the oven just

then add the sugar

and bake. When

into a meringue

John C. New.

(in pie pans)

and put over

falling.-Mrs.

After all

WASHINGTON PIE.

One cup sugar, one egg, one-half
baking powder.

cup of milk, or.e cup
Stir and ba ke in two

flour, one teaspoonful
cake tins.
Filling.-

Three

of flour, one-half
to boil. Beat
into the boiling milk. When
\¥hen
O. D. "vVood.

cold put between

the other

full cups of milk, one egg, one-third

cup of sugar, pinch of salt.

Put
together

cup
the n..ilk
and stir
add V<lHllia to flavor.
rs.

as for jelly cake.-l\IJ

ingredients well

thick,

the layers

APPLE PIE (Clyde's Favorite).

Sprinkle

cups flour.

into three
corn starch on bottom crust

rich crust with one cup lard, one tablespoonful
thoroughly

~Iake
salt, cut
three pies.)
starch same way for all fruit pies),
place on end :-ound and round
Sprinkle
one-half
nutmeg,
then sprin!de on corn starch, wet
put on top crust with ornamental
and bake
Heston.

011
leaspoon
some bits of butter,

until
cup brown
salt, one teaspoon

(This will mak~
(use corn
in quarters,
full.
less,
and grated
add three tablespoonfuls water,
the e~lg-eof hottom crust,
for stealll escape
opemng
11. E.

the pie tin is
sugar more or
allspice

of an hour or more.-Mrs.

three-fourths

three-fourths

cut apples

40

THE CHARLEVOIX

COOK BOOK

ROLLED MEAT PIE.

One quart

flour,

two teaspoonfuls

salt,

one-half

to make a soft dough and roll one-fourth

baking powder, one-
cup lard or butter .. Use
Inch

teaspoonful

half
milk or water
thick.

tender,

FiIIing.-One-half

chop fine, season with salt, pepper,
spread

until
if liked. Moisten with liquid from meat,
crust.
tered
cover with liquid from meat
1\1. "YV. LaPier.
soned.-Mrs.

pound beef, one-half pound pork, ~oil
and oman
on. rolled
In but-
and
thickened with flour and sea-

Roll up as jell cake and bake one-half hour

tin in moderately

Put on platter

heated

oven.

MINCE MEAT.

Three

and one-half
raisins
to taste;
thin.-Mrs.

pounds
and currants,
A: Ross.

pounds

of meat,

two pounds

chopped
two and one-h~lf
spires
odds and ends of fruit may be added.

of apples,
two cups of molasses,

three
'iuet.
rounds
of
and sngar
to

Cider

MINCE MEAT.

of chopped

Five bowls of chopped meat
apples,

nine bowls
of sugar,
bowl of vinegar, one bowl molasses, one bowl of fruit
one bowl of cider,
fuls each of cinnamon
spoonful

(which has been stewed),
one
four bowls
juice,
two tablespoon-
one table-

three pounds of raisins,

saIt.-Mrs.
MOTHER'S ONE-CRUSTED APPLE PIE.

H. Van AIsburg.

three nutmegs,

and cloves,

nutmeg,

Fill a deep pie plate with very thinly sliced tart apples,
Cover
the
upside
leaving
in the pie plate .. Mix well, adding more sugar,
Serve as soon as

sprinkled with sugar,
with a thin piecrust
crust,
turn
the apples
if necessary.
possible with cream.-Cora

and then place In the crust.
Lea Bentley.

and bake in quick oven.

and a little water.

in a large

Remove

dinner

down

plate,

CHOCOLATE PIE.

the

and
sugar,

flaky shell

Cook a nice

cup of granulated
of grated

fill with
following:
to which add two table-
One-half
spoonfuls
flour.
~1ix and ~dd the yolks of two eggs and one and one-half
thickens,
c~ps. of mtlk.
top the
stl~nng
whites
a little
sugar.

Put on the stove and cook until
over

constantly.
of hyo eggs beaten
Put

it
the
froth with
.
arns.
.

spread
to a stiff
.

111 oven to brown.-Mrs

one tablespoonful

vVhen cool

chocolate,

F M H

of

..

PIES

41

One cup of flour,

of water, a little saIL-Miss

PIE CRUST.
two tablespoons
Stoudt.

lard,

three tablespoons

MOCK CREAM PIE.
For

and bake.

Make two pie crusts,

filling, one quart of
in a spider and boil. Yolks of three eggs and one
:Mix and
One
tea-
and frost with the

cup of
into the boiling milk, and boil until

into the crusts,

milk put
white, one cup of sugar,
stir
spoon of vanilla.
whites.-Nlrs.

Pour
A. Wood.

flour.
thick.

one-half

AMBER PIE.

Three-fourths

cup granulated

sugar,

one tablespoonful

in sugar, one large tablespoonful

flour stirred
sugar and butter
half cup blackberry
eggs, yolks
John C. New.

only.

together.
jelly,

One-half
or any

Save

the whites

butter.

Ruh
cup sour cream, one-
kind
four

convenient,

for meringlle.-IVlrs.

Good
Housekeeping

A Richly Illustrated
Monthly Magazine for All
the Family

at

The most practical of the household
the same time one of
magazines,
of per-
the brightest, most refreshing
It tells
iodicals fur general
reading.
not how thinj.!s should be done, but
in a breezy wav, how they have bun
done by clever people. Richly flavored
with fun,
to nobler
effort.
In n wont, Gooti Housekeep-
ing is It cheery. helpful, strong com-
for
panion for the entire household;
It is the monthly meeting grounct of
hundreds of cheery. practical,
inspir-
ing writers.

inspiring

yet

RRACIIES 225,000 HOMES
OVER A MILLION READERS

.1.00 • Ya.r

15 cants. Copy

The Phelps Pub. Co.

publishers

SPRINGIlIELD, MASS.

NEW YORK

CHICAGO

The Central
Drug Store
HAS

Che,nically Pure

Spices and flavors. They cost
a little more than the adulter-
ated; kinds, but go twice as
far. Try our Vanilla Extract
once, made personally fro m
pure vanilla beans, and 0 u r
pepper and all spices, as well
as

Household Ammonia,
Borax, Lye, Fluid
Bluing, Soda and
Pure Home made
Baking Powder.

F. N. Chapel&>Co.

PUDDINGS.

FROSTING FOR PUDDING SAUCE.

APPLE
cup sugar,
Beat

One

of one egg.
if desired.-Mrs.

two

tablespoonfuls
froth.

to a very stiff
A. L. Coulter.

grated
apple, white
Flavor with extract

BAKED INDIAN PUDDING.
sweet milk, one ounce butter

one t.eacup corn meal,
raiSInS, one-half

cup sugar.

four well beaten.

boiling.

Bake

stand

Let
one and one-half

Scald mIlk and stIr
Stir

till blood warm.

(size of a small
eggs, one~h~1f
In
all
Serve with

hours.

One quart

egg),
pound
meal while
well
sauce.

together.

Sauce.-One

tablespoonful
and just before

One

cup suet
three

sweet milk,
one
Steam two hours.

teaspoonful

cup sugar,
corn starch,
serving

one lemon
a little butter.

(juice

and rind),

one
together
pint boiling water. Fine.

Beat

all

add one-half

SUET PUDDING.

chopped
and one-half
dissolved
soda

fine, one cup molasses,

one cup
flour, one cup raisins,
boiling water.

in a little

cups

Sauce

for Same.-One

one egg, one tablespoonful
one lemon,
to a boil.

tablespoonfuls
hot. Very

three
Serve

cup sugar,
vinegar,

water.
fine.-Mrs.

grated

one-fourth

cup butter.
rind and juic~ of
Beat well and brIng
G. C. Geiken.

FRUIT STEAMED PUDDING.

One

pint
Milk

of
enough

flour, heaping
to make

dessert

batter

spOon of baking
run.

so it will

not

powder.
Steam thirty minutes.

Sauce.-Cre~m

one-half

Add beaten whIte of an egg,
berries.

I prefer

raspberries.-:Mrs.

cup of butter,
two cups of crushed

one cup of sugar.
or canned

Priest.

PRUNE PUDDING.

Stew one-half

pound
add one-half

of prunes

until
cuT? of sugar;

little water,.
through
Set pu?dmg
for
thIrty.
cream.-MIss

~ sle~e ~nd add whItes

of six eggs well

dIsh m a pan of water

and bake

or

forty minutes.
K. L. Meech.

Serve

tender with
when

very
cold press
beaten.
in slow oven
cold with whipped

PUDDINGS

GRAHAM PUDDING.

43

Two cups Graham flour, one cup seeded

raisins,
two cups sweet milk with two small

one-half
teaspoons
and serve with

cup molasses,
soda stirred
sweet

sauce.-:Mrs.

in milk,

Steam two hours
Payne.

salt.
Frank
GRAHAM PUDDING.

One

egg, one cup each of sweet milk, molasses
sugar
flour

sweetening may be used one-half
half
Level

Graham flour, white
Steam two hours.
one

teaspoon
Sauce.-One

of soda.
scant

cup molasses),

cup brown

half-cup
and sugar

butter,
together

sugar.
beaten
ates.

Cream butter
eggs, drop by drop.
For double, use thlee

Flavor.
eggs.

Stir

Fine.-Mrs.

cup

powdered
and add two well
all until
it separ-
Nettie Priest.

(or

for
and one-
fruit.

and

One

cup of suet,
milk, one egg, one
two cups
of sugar,
powder.
A little

SUET OR POOR MAN'S PUDDING.
cup of molasses,

one-half

one

cup of

cup seeded
of

flour with

raisins,
two

two tablespoonfuls
teaspoonfuls

baking

salt.-lVlrs.

Jean P. Crawford.

APPLE TAPIOCA PUDDING.

but not cook.

Put

two-thirds

cup of tapioca
and let stand

Add

dish.
add to the tapioca

tart apples

into a pint of water
it will be quite warm,
enough
ding
Then
a teaspoon
pour over
an hour.
warm with
F. Bridge.

of butter,
the apples.
Be sure
cream or any sweet

not melted,
Let bake
apples

the

and a teaspoonful
two or

Peel, quarter

of salt
three hours where
and core
pud-
nutmeg.
cup sugar,
and
oven about
eaten
A.

be
sauce.-:ivlrs.

and a little nutmeg,
in a moderate
are

cooked.

To

pudding

to cover

one-half

the bottom of a two-quart
cup sugar

and a little

one cup milk, one-half

QUEEN OF PUDDINGS.

One and one-half

the yolks of four eggs beaten well,

quart of milk,
peel of a lemon,
in small pieces.
Over the pudding
of the four eggs to a stiff
1 h
,
111 w IC 1
W }. es over
To be eaten cold with cream.-1bss

a piece of butter
Bake until done, but not watery.
a layer of jelly or jam:

pints of fine bread crum bs, add a small
the grated
the size of an egg, added
Spread
\Vhip the whites
In a teacup of sugar
Pour
I' h I
.
\".
t

the
the
.
111 the oven to

lemon.
b
rown 5 Ig
I

I
K. L. 1\ eec 1.

as
the J'an1 and put

froth a~d .beat

Jt11CC
.

stirred

been

h't

of

h'

44

THE CHARLEVOIX

COOK BOOK

CHOCOLATE

PUDDING.

One quart

of milk scalded,
grated, wet with

and one-half

one
cold milk and stirred

of chocolate
the scalded milk. When
heaping
yolks of
the whites of eggs stiff with sugar;
Beat
the
top.
Crawford.

chocolate
corn starch,
eggs well beaten.

tablespoonfuls
three

in oven until

Left

is dissolved,

six tablespoonfuls
Cook until quite

squares
into
take two
sugar,
thick.
then spread over
John A.

light brown.-Mrs.

COTTAGE PUDDING.

Two

eggs, one small

butter,
flour,
Serve with sweet

one-half
two teaspoonfuls

cup sugar,
salt
powder

baking

one-half
and spice,

Frank Payne.

cup melted
two cups
flour.

sifted with

cup sweet milk,

sauce.-Mrs.
BUCKEYE

PUDDING.

One cup of chopped

raisins,

one cup of warm water,

molasses,
of
Steam two hours.

flour, one dessert

spoonful

one and one-half

cups of
cups
of soda, yolks of two eggs.

two and one-half

Sauce.-One

cup of sugar,

teaspoonful warm water,
eggs.
Marshall.

Just before serving,

one-half

one
cream. Add beaten whites of twO
H. D.

flavor with lemon.-Mrs.

cup of butter,

CREAM PUFFS.

One-half

cup butter,

one cup water, one cup flour,

in hot water. When it boils stir
from fire and let cool, and when cold stir

eggs. Melt butter
Take
eggs, one at a time
tins, bake in a hot oven twenty
from side and fill.

(without

to thirty minutes.

beating).

three
in flour.
in three
Drop on buttered
Open

Filling.-One

egg, one

cup sweet milk,

Sllo-ar a little corn starch, vanilla flavoring.
boile/-lVirs.

L. E. Benton.

one-half

cup
Cook in double

SNOW PUDDING.

an~ gelatme Wlt~ lemon juice and put

One-half box of gelatine, one cup of sugar, one and one~
t~ree ef5gs, lemon flavoring, milk. Flavor
half pints of water,
into the
the sugar
water
and bot! for a few. mmutes. When the jelly is quite
cold and nearly set, put ~n the egg whites beaten stiff and
beat
the
appearance
serve very cold.
Make a sauce of egg yolks and milk enough to make a thin
ctlstard.-Mrs.

thIrty minutes,
Turn

Bert Van AlIsburg.

into a mold;

of snow.

or until

together

it has

for

all

PUDDINGS

45

STEAMED MOLASSES PUDDING.

One

cup of hot water,

one cup of molasses,

teaspoonful

one
Steam two hours.

soda.

Serve with

one
Flour

table-
until
hot

spoonful melted
thick.
sauce.

Fruit

butter,
or spices.

IVlake a syrup

NESSELRODE
of one and one-quarter

PUDDING.

the yolks of six eggs until

cnps of sugar

a thick coating

on the spoon;

all

beat

them, beating

the syrup
until

cup of water;
over
it makes

one-half
pour
hot water
move from the fire and beat until cold.
cream;
quarter
almonds
stiff.
of seeded
pineapple.-:Nlrs.

fruits
and pounded.

cut
in pieces
D. F. Meech.

freeze
pound
blanched

until
of candied

This pudding

can be made

it begins

raisins

cut

to thicken;

the time.

Pour

put
in pieces,

Continue
richer

and one-half

by adding

and
light;
Cook over
re-
in one quart of
it one-
cup of
until
one cnp
can of grated

to freeze

into
one

cup
of
bread

One
chopped
pounds of figs chopped
nutmeg,
one
Steam three
-Nelle

and
hours.

Burnett Hinchey.

STEAMED FIG PUDDING.
chopped
crumbs,

suet,
one

and

cup

one

of

sugar,

one-half

cups

of

three-fourths

fine,
one-half

of
Serve with any sweet

four eggs, one cup of milk, one
powder.
teaspoons
sallce.

baking
pudding

CHERRY PUDDING.
two tablespoonfuls
two cups

flour,

melted

butter,

two teaspoonfuls

Put preserved

cherries

in bottom of buttered

the mixture
pudding

on top and steam three-quarters
out on a dish,
fruit

leaving

cream one
of cherry

cup
juice,

sugar,
heated.-:Mrs.

one-half

One

cup sugar,
eggs, one cup milk,
powder.
ding dish, pour
of an hour.
top.
butter,
schell 1rliller.

Turn

For

the

sauce,

add one cupful

two
baking
pud-

on
cup
Her-

A FAVORITE

PUDDING.

One cup flour, one-half

cup sugar,

butter,

one

tablespoonful

tablespoonful

one
add jelly,

and soda dissolved

then y<;>lksof e~gs,
111 the mIlk,

jelly.

froth

and last

a little

in the mixture,

cover with buttered

Serve with

any

sauce

two eggs, one table-
teaspoonful
butter

one
the
flour,.a

milk,
Cream
then
then the whItes
Butter

flavoring.

pinch

and
of
beaten
a dish,
and steam
.. C. E.

paper
preferred.-Mrs

spoonful
soda
suga'r;
salt
to ~ stiff
pOur
one hour.
r-Ililler.

46

THE CHARLEVOIX
STEAMED GRAHAM PUDDING.

COOK BOOK

One cup sour milk, one cup molasses,

cups Graham flour,

two and one-half
fuls soda, pinch of salt.
Sauce for above.-One
size of a walnut,
lemon extract,

butter
spoonful
thicken with a little flour or corn starch.-Mrs.

one tablespoonful
nutmeg.

Steam two hours.
cup sugar, one cup boiling water,
one tea-
Let come to a boil and
J. A. Auld.

vinegar,

two level

one cup ralsms,
teaspoon-

HOSPITAL

PUDDING.

one cup hot water,
soda in water.

Flour

one

egg,

salt.
thick enough

One

cup molasses,

Dissolve one teaspoonful
to lap.

Steam two hours.
butter

Sauce.-Cream

milk.

Season with vanilla.-Mrs.

and sugar

and gradually
George Smith.

add hot

@eat

a half cupful butter

of powdered

cupful
tablespoonfuls
in a pan of boiling water,
smooth
serve.-Mrs.

but not
Herschell Miller.

and creamy,

of cream,

CREAMY SAueE.

to a cream .. and stir

sugar. When

very

light,

a little

at a time.

Put

and stir until

the sauce

longer.

Add flavoring,

in a half
add three
the nish
is very
and

Three

cups bread crumbs,

FRUIT

PUDDING.
one-half
teaspoonful
one teaspoonful
three-fourths

flour, one-half
one-half
nutmeg,
baking powder,

cup butter,

one cup
salt, one teaspoon
soda, one-half
two
two
then
three

entire wheat
cinnamon,
teaspoonful
apples
cu.ps milk.
add flour,
hours.

Four

cup molasses,
chopped fine, one cup raisins, one cup currants,
tips,
Steam for

and butter with finger
of
Serve with following
tablespoonfuls

l\'lix crumbs
then remainder

ingredients.
sauce:

gradually

butter,

dered sugar, beat
of one egg,

to a cream,

flavor with lemon or vamlla.-11rs.

add one cup pow-
then add !he stiffly beaten white
B. Hartsig.

LEMON PUDDING.

four

eggs

The yol~ of

and four
and rInd of one l.emon, butter
thoroughly,

juice
Mix
thicke~s. Whit~s of the four eggs beaten and stirred
last ~h111g. White
heapmg
full sugar
A. Brown.

sugar,
tablespoonfuls
the size of a walnut.
it
in the
of one egg beaten stiff, add tablespoon
and frost over

top of pudding.-Hattie

111Farina

boiler

until

and

put

stir

PUDDINGS 

47 

BAKED  LEMON  PUDDING. 

Heat  one  pint  sweet  milk  and  pour  over  one  cup  of 
bread  crumbs;  add  a  small  piece  of  butter  and  let  this  stand 
until  cool.  When  cool,  add  the  well  beaten  yolks  of  two 
eggs,  one-half  cup  sugar  and  the  grated  rind  of  one  lemon. 
Bake  in  a  buttered  dish  until  firm  and  slightly  brown,  from 
a half  to  three-quarters  of  an  hour.  When  done  cover  with 
a  meringue  made  of  the  well  beaten  whites  of  two  eggs, 
four  tablespoonfuls  sugar  and  the  juice  of  one  lemon.  Put 
back  in  oven  and  brown.—Mrs.  H.  R.  Fowler. 

CREAM  PUFFS. 

Stew  one-half  pound  prunes,  when  cold  remove 

the 
stone,  and  chop  fine,  beat  the  whites  of  three  eggs  stiff, 
add  six  tablespoons  of  sugar,  and  beat  in  the  chopped 
prunes, whip  hard  for  three  minutes,  and  turn  into  a  greased 
pudding  dish,  bake  in  a  hot  oven  for  half  an  hour,  serve 
immediately  with  whipped  cream.—Mrs.  J.  B.  Parsons. 

ESTELLE  PUDDING. 

Three  well  beaten  eggs,  two  and  one-half  tablespoonfuls 
of  sugar,  two  tablespoonfuls  of  butter,  three-fourths  of  a 
cup  of  sweet  milk,  one  cup  of  chopped  raisins,  cranberries, 
figs  or  dates,  one  even 
tablespoonful  of  baking  powder 
sifted  into  flour  enough  to  make  like  cake  batter.  Steam 
thirty-five  minutes  in  molds.  Excellent  with  figs  and  dates, 
served  with  whipped  cream,  sweetened  and 
flavored.—Mrs. 
E.  V.  Madison. 

RAISIN  PUFFS. 

One-half  cup  of  butter,  one  cup  of  sugar,  two  eggs,  one 
cnp  of  sweet  milk,  two  cups  of  flour, 
teaspoonfuls 
Royal  baking  powder,  one  cup  of  raisins.  Put  into  cups  and 
steam  one  and  one-half  hours.  Serve  with  sauce. 

two 

Sauce.—One  cup  of  boiling  water,  two 

tablespoonfuls 
corn  starch,  four  tablespoonfuls  vinegar,  two  tablespoonfuls 
of  butter,  one  and  a  half  cups  of  sugar.  Flavor  to  suit  the 
taste.—Mrs.  J.  E.  Van  Alsburg. 

LEMON  PUDDING. 

Two  and  one-half  cups  boiling  water, juice  of  one  lemon, 
one  cup  sugar  and  two  tablespoonfuls  corn  starch.  Cook 
until  clear  and  when  cool add  the  well  beaten  whites  of  three 
eggs  and  pour  into  moulds.  Serve  with  custard  sauce. 

Custard  Sauce.—Beat  yolks  of  three  eggs  and  one  cup 
granulated  sugar,  add  to  one  pint  warm  milk  and  cook  until 
it begins  to  thicken,  stirring  constantly.—Mrs.  F.  E.  Cartier. 

48

THE CHARLEVOIX COOK BOOK

STEAMED FRUIT PUDDING.

One tablespoonful

to a cream.
powder
Butter

in one pint

sugar, one egg, piece of butter

Sift
and sufficient milk or water
six pudding

size
two table-
to
cups, put one spoo~-
or frUIt
Steam

of berries
batter.

spoonful

another

flour,

then

in each and then a tablespoon

Stir
of an egg.
baking
spoonfuls
make drop batter.
ful batter
free
thirty minutes.

from syrup,

Sauce for above.-One

one and one-half
together,
of butter
corn starch
Mrs. L. E. Benton.

add the water,
size of an egg.

dissolved

cup fruit,
cups hot water.

cup sugar,
three-fourths
sugar
and berries
Put
place in double
boiler with piece

Thicken with one tablespoonful
clear.-

cook until

in a little water,

APPLE DUMPLINGS.

Make as for biscuit, only richer,

in thickness

to a half-inch

Roll
Peel and quarter
apples,
a little
together.
Put
a piece of butter
or cinnamon
the top.
are all covered
Serve with cream and sugar
on
syrup
Edyth E. Stacks.

some

each

the

of

some good tart apples;
piece
press
dish a scant

of butter;
into a deep baking

size of a large egg.

and pour on boiling water until
forty or

but

edges

a baking powder

crust,
and cut out as for biscuit.
fill the dough with
the
firmly
cup sugar,
Season with nutmeg
the dumplings
fifty minutes.
and put
in.-l\rlrs.

Bake
or any good sauce,

are baked

they

SUET PUDDING (Fine).

One cup chopped suet, one cup chopped raisins, one cup
cloves,
three and one-half

salt, soda, one cup sweet milk,

each of ground

teaspoon

New Orleans molasses,
cinnamon,
cups

flour more or less.

Steam three hours.

Sauce.-One-half

cup butter,

flour,

creamed,

one

(two minutes),

one cup sugar,
cup boiling water.
flavor with

lemon.-Mary

one table-
Boil until
E.

spoon
smooth
Heston.

One-half

BREAD PUDDING.

DELICIOUS
pint bread crumbs, one pint sweet milk, yolks
lemon rind, butter
in a pan of water
hour.
out
Cover with
George

o.f two eggs, one-half
SIze small e~g .. Tu~n m puddmg dish, put
and bake
one-half
and squee.ze over
bSea~ehnwhItes, sweten and brown.

the juice of a lemon.

.cup su~ar, grated

Serve hot.-:Mrs.

thl~kens,

about

Take

tIll

It

It

mlt

.

PUDDINGS

49

SNOW PUDDING.

gelatine

Whites of two eggs,
two hours,

two tablespoonfuls
soaked
then dissolve it with boiling water.
sugar.
to

in cold water
Add to the dissolved gelatine one-half cup granulated
Flavor with vanilla. When this mixture
the well beaten whites.
Add chopped
Put
Fred Smith.

the whole thoroughly.
if desired.

in a mold to harden.

Serve with custard

is cold, add it

and chopped

sauce.-NIrs.

Then beat

candied

fruits

nuts

OATMEAL PUDDING.

One

cup cooked
sugar, one teaspoonful
one quart

sweet milk.-Mrs.

oatmeal,

C. E. See.

two

eggs,

lemon extract,

one-half

one-fourth

cup
cup raisins,

PUDDING.
Put

it

that will

flavor with vanilla,

jelly.
in the center of this

into a mould, put a smaller
Make orange
mould or bowl
leave a hole
when the jelly is in form. When jelly is in form whip one
pint of thick cream,
two
cooked rice which should be in
tablespoonfuls
two heaping spoon-
kernels, one-half
fuls cut-up candied fruit and chopped nuts if you like.
Stir
and fill in the hole in the jelly with the pre-
all
pared rice and whipped
two hours
before turning out
Put whipped cream around the
form of jelly.-11rs.

into which stir

Fred Smith.

cup sugar,

thoroughly

and about

to serve.

together

cream.

stand

Let

for

BAKED CHOCOLATE CUSTARDS.

For

about

and put

Stir
it

an inch long.

of a teaspoonful

five small custards

Shave the chocolate

use one pint of milk,

two eggs,
of salt,
one ounce of chocolate, one-quarter
and a piece of stick cinnamon
Put
the cinnamon and milk in the double boiler, place on the fire
it
and cook for ten minutes.
in a small pan with three tablespoonfuls
and one
this over a hot
of boiling water.
fire until smooth and
into the hot milk, after which take
glossy and then stir
together
the liquid mixture
Beat
of the
with a spoon the eggs, salt and two tablespoonfuls
Sugar. Add the cooled milk and strain.
the mix-
ture into the cups which place in a deep pan.
into the
pan enough tepid water
to the top of the
It WIll take about half
cups.
an hour.
center.
If the custard
Sears, Oak Park,

Place in the oven to bake.

from the fire and cool.

the
cold.-11rs.

to come nearly.

through
Serve

is not done.

is milky it

by running

of sugar

a knife

Pour

Pour

Test

Ill.

50 

THE  CHARLEVOIX  COOK  BOOK 

SUET  PUDDING. 

One  cup  chopped  suet,  one  cup  chopped  raisins,  one  cup 
teaspoonful 
sour  milk,  one  teaspoonful  cinnamon,  one-half 
allspice,  one-half  cup  molasses,  two  eggs,  one  teaspoonful 
soda  (heaping).  Stir  very  thick.—Mrs.  Arthur  L.  Fitch. 

CORN  STARCH  PUDDING. 

One  pint  sweet  milk,  whites  of  three  eggs,  two  table-
spoonfuls  corn  starch,  three  of  sugar.  Put  the  milk  into  a 
double  boiler  and  when  it  reaches  the  boiling  point  add  the 
sugar,  then  the  starch  dissolved  in  a  little  cold  milk,  and 
lastly  the  whites  of  eggs  whipped  to  a  stiff  froth;  beat  and 
let  stand  a  few  minutes,  then  pour  into  moulds. 

Sauce.—One  pint  milk,  three  tablespoonfuls  sugar  and 
yolks  well  beaten.  Flavor  with  vanilla.—Lillian  Compton. 

PINEAPPLE  TAPIOCA. 

One  cup  tapioca,  one  cup  sugar,  one  can  grated  pine(cid:173)

apple.  Soak  tapioca,  boil  in  water  until  done,  add  sugar, 
then  pineapple.  Serve  when  cold  with  cream.—Edna  Sue 
Green. 

SUET  PUDDING. 

Mix  one  cup  of  stoned  raisins,  one  cup  of  currants,  one 
cup  of  chopped  suet,  one-half 
teaspoonful  of  cinnamon, 
one-half  grated  nutmeg,  with  three  and  one-half  cups  of 
dried  bread  crumbs,  one  cup  of  molasses,  one  cup  of  sweet 
milk, a good  pinch  of  salt, one  teaspoonful  of  soda  in a spoon 
of  milk;  mix  dry  and  wet  ingredients  together  with  one 
well  beaten  egg.  Pour  into  a  two-quart  pan  and  steam 
three  hours.  Serve  with  lemon  sauce  or  whipped  cream.— 
Genevieve  Jarvis. 

LEMON  PUDDING. 

Two  eggs,  the  yolks,  one-half  cup  sugar,  one  pint  of 
milk,  one-half  pint  of  bread  crumbs,  one-half 
teaspoonful 
of  butter,  the  grated  rind  of  one  lemon.  When  well  done 
spread  over  the  top  a  layer  of  jelly  and  add  the  whites  of  the 
eggs  whipped  to  a  stiff  froth,  sweetened  with  one  cup  of 
Sugar  and  flavored  with  juice  of  lemon.  Set  in  oven  to 
brown  slightly.  Allow  half  an  hour  for  baking.-Genevieve 
Jarvis. 

s 

GRAHAM  PUDDING 

mil?"™  a" f  , °n e;h a ,f  CI,PS  molasses,  one-half  cup  sweet 
.,'  t W°  C g g S'  °ne  tablespoonful  butter,  one 
S i ^ nf  3 
^Pnr 
/ °d a' u0 tI?  a nd  o n e"h a lf  CUPS  of  Graham  flour. 
Steam  one  and  one-half  hours.—Mrs.  F.  E.  Wood. 

/ 

PUDDINGS

51

CHOCOLATE

BREAD PUDDING.

Ten tablespoonfuls

of grated bread,

five tablespoonfuls

Put

chocolate,

into double boiler

.one quart of sweet milk,
of grated (unsweetened)
Remove
pinch of salt.
(which will cool the milk),
from stove, add one cup of sugar
of vanilla, yolks of three eggs well beaten.
one teaspoonful
of
Bake in moderate
sugar.
three
Serve
Spread
with sweet cream, or any sance desired.
\.vhen baking the
pudding test with a knife. Very good.-Mrs. W. E. Bedwin.

tablespoonful
to oven and brown.

oven. When
adding

use the whites

over pudding,

and scald.

baked
one

frosting,

/return

eggs

for

PUDDING.
PUFF
two teaspoonfuls

flour,

baking

One pint

the
well beaten white of one egg, add milk to make of the con-
in one table-
sistency of white cake. Grease some cups, put
of fruit, cover
spoonful of the mixture
with another
Steam three-
fourths of an hour and serve with any liquid sauce.-Mrs.
H. R. Fowler.

and a tablespoonful
of the mixture.

tablespoonful

powder,

ENGLISH PUDDING.
one

suet,

cups
crumbs,

two
two teaspoonfuls
teaspoonful

One

and one-half
cup bread

one
three

sugar,
water,
one-half
spoonful
raisins,
two cups currants.
eaten with any sauce.-Mrs.

cloves,

eggs,

Steam three
Grace Hyres.

hours.

and
cups
cinnamon,
nutmeg,

one-half
flour, one
one
two

cups
cup
tea-
cups
:May be

PLUM PUDDING.
brown

sugar,

pound

one-half

One-half

suet
chopped fine, three eggs, one-half pint sweet milk, one-half
if so desired, one tea-
pound raisins,
spoonful of soda,
to make a very
stiff batter.
cream is de-
licious with the above, or one may use any desired sauce.-
Mrs. Edith Vickers.

also same of cnrrants

hours. Whipped

spice to taste,

Steam three

and flour

pound

STEAMED PUDDING.

two tablespoonfuls

One egg,
fuls of butter,
cups of sifted flour, one teaspoonful
Steam one hour.
of boiling water.
Sauce.-Cream
together

one-half

of sugar,
cup of molasses,

two tablespoon-
one and one-half
cup

of soda, one-half

sugar. Add one cup of whipped cream.

two egg yolks and one cup of
Flavor

granulated
with vanilla.-:Mary

Dunham Shanahan.

52

THE CHA,R:LEVOIX COOK BOOK

four well beaten

eggs, one-half
Scald milk and stir

until

lukewarm,

PUDDING.
size of an egg, one t~a~up
pound
ralsl~s,
in meal while
together

then stir

all

BAKED INDIAN
sweet milk, butter

One quart

corn meal,
one-half
boiling.
thoroughly.

cup sugar.
stand
Let

cup sugar, one lemon,

Sauce.-One

tablespoonful
sugar,
enough water
this
T. F. Thomas.

lemon and butter

corn starch,

butter
together.
to make one-half

to the other

ingredients

size of a walnut.

juice and rind, one
Beat
the corn starch in
Add

cooked.
serving.-Mrs.

Boil

pint when
before

just

ANGEL FOOD PUDDING.

Chop together

one cup English walnut meats,

dates. Add one small
cup of stoned
spoonfuls
flour
of
Bake in a buttered
utes.
Serve with
ficient quantity

and
dish in moderate
cream, whipped

to serve

one

four people.-lVlrs.

teaspoonful

oven for

or plain.

cup sugar,

baking

and one
two table-
powder.
twenty min-
This
is suf-
A. T. Burnett.

PRUNE PUDDING.

\Vhen

Wash and remove stones

cup of sugar, one teaspoon

in plenty of water.
drain the prunes well and chop fine,

from one pound of good prunes.
is
then
and two
Chill and serve with
Chopped English walnut meats may be added to
pro-
as the pud-
E. A.

Soak over night
to be prepared
add one-half
well beaten eggs and stir
cream.
this pudding
portion.
ding has a finer
Burnett.

One-half
to cook the prunes

if desired.
Do not attempt

if they are uncooked.-Mrs.

the dessert

thoroughly.

is a good

of vanilla,

cupful

flavor

BLACK HAWK CLUB PUDDING.

Beat

two eggs,

one-half

spoon salt. Add one-half
cream, one-half
teaspoon
make a stiff batter.
with liquid, hot sauce.-Mrs.

cup sugar,
cup molasses,
soda, a few raisins

and one-half
one-half

and flour

tea-
cup sour
to
Serve

Steam one and one-half hours.

R. W. Paddock.

YORKSHIRE

PUDDING.

To be eaten wth roast beef. Two cups flour

o~ baking. powder, half

teaspoons
one quart mtlk, stir
half hour before meat

in two
salt,' add slowly
tn three beaten eggs. pour around roast

stir
J.B. Thielen.

is done.-Mrs.

teaspoon

PUDDINGS

53

PINEAPPLE TAPIOCA PUDDING.

cup of pearl

cup of sugar

Soak one-third

tapioca over night.
In the
morning cook until clear after adding to it one-half
cup of
water, one-half
cup of pineapple
chopped fine; beat white of one egg very stiff and add the
this slowly into the cooked mix-
juice of half a lemon, pour
fifteen minutes
the time;
ture, beating
continue
or
or until
Serve with whipped
jelly,
Fred W.
Mayne.

cream sweetened,

chocolate.-Mrs.

or with hot

and one-half

sweetened

beating

light.

all

APPLE DUMPLINGS.

flour,

in quarters,

two teaspoonfuls

One-half cup lard, one quart

salt, milk enough to roll out, cut

in squares,
sprinkle with sugar

bak-
fill
and
in small pieces and place on top. Pinch
brush with cold water, bake forty minutes;
before done brush tops with yolk of one egg
to glaze
serv.e
tart apples, pare and
into

ing powder,
center with apples cut
cinnamon, cut butter
dough together,
ten .minutes
beaten with one tablespoonful
with the following sauce:
grate,
apples beat

sugar
Take four
break white

sprinkle with sugar,

twenty minutes.-Nlrs.

John Ackart,

two eggs

them,

Jr.

of

Make cup custard

in cups and serve with maple syrup.

of Baker's

CHOCOLATE

PUFFS.
One-half cup of sugar, one tablespoon

of butter, one egg,
two squares
cup of
milk, one cup of flour, one teaspoon of Royal baking powder;
This makes five or six puffs in good-sized
steam one hour.
patty pans, or small
teacups may be used in the steamer.
To be served hot with sugar
the following
sauce may be used:

and cream, or

chocolate

one-half

grated,

Sauce.- Yolks of two eggs, one cup of powdered ~ugar,
pmt of
cream can be

too thick a little unbeaten

flavor with vanilla;

add one-half

if

beaten together;
whipped cream;
added.-O.

A. Sears.

CHAUTAUQUA PUDDING.

raisins, one teaspoonful

of a cup of maple syrup, one cupful milk,
teaspoon-
to make stiff as cake

soda, one-half

size of an egg,

flour

of sugar,
of flour, stir
thickens,

it

four

tablespoonfuls

to a cream,

then
flavor with va-

Three-fourths

One cupful
ful salt, butter
batter.

Sauce.-Six

.

Steam three hours .
tablespoonfuls
two tablespoonfuls

of butter
add boili~g water.
nilla.-Mrs.

Boil until

John Ackert,

Jr.

54

THE CHARLEVOIX COOK BOOK

BAKED LEMON PUDDING.

One quart milk,

two cups of bread crumbs,

four eggs,
but-
and grated
add
the sugar
dish

separately,

one tablespoonful

one lemon,

juice

the milk and pour over
cover and let get soft; when cool beat

the bread crumbs;

sugar,

and yolks beaten

whites
ter, one cup of white
rind. Heat
the butter,
and yolks and add the grated
brown,
until
of an hour. When
done
whipped
to a stiff
dered sugar
brown.

firm and slightly

froth with four

and the lemon juice.

rind.
from one-half

Bake in buttered

to three-fourths

cover with

the whites
tablespoonfuls
Return

of eggs
of pow-
to the oven and

Lemon Sauce

for Same.-One

cup sugar,

one egg beaten

butter,
rind, one-half
thicken over steam.-Mrs.

cup boiling water.
Hattie

light, one lemon,
Pour
J. Cooper.

juice
in granite

one-half

cup
and grated
basin and

CARROT PUDDING.
cup of flour, one-half
one-half
raw carrots

cup raisins,

cups

cup sugar,

one-half
cup raw potatoes
one

(grated),

soda.

Steam two and one-half hours.-~'Irs.

two and one-half

Three-fourths

cup suet, one-half
(grated),
small
Frank

teaspoon
Sears.

One cup of chd'pped fruit

SUET PUDDING.
(raisins

cup molasses,

of soda,

two teacups

Steam three hours.

or currants),
one-half

one cup
cup dark
sweet milk, one-

suet, one-half

of chopped
sugar, one teaspoonful
half

salt.

teaspoon
Sauce.-One

one wine-glass
until
creamy,

eggs,
gether
the dish in boiling water
rest of the vinegar.
be steamed

cup sugar, one-half

Rub butter

vinegar.
add eggs and half

cup butter, yolks of two
to-
Put
and acid the
This pudding will keep nicely and can

the vinegar.

ten minutes

and sugar

and stir

over when wanted.-Mrs.

C. L. Gonser.

CARROT PUDDING.

One cup chopped

one cup currants,
carrot, one .and one-~alf
ful
and steam three hours.
IVlrs. Lamoreaux.

soda dIssolved

suet, one Cllp sugar,
potato,
three-quarters

one cup grated
cups flour,
111 warm water,

one cup raisins,
one cup grated
teaspoon-
into loaf

Knead

salt.

Can put

in more fruit

if desired.-

PUDDINGS

55

Money deposited with the

orqarlrhnix ~tatr ~auing!i tBank

grow;

it will
Will be safely cared for;
gradually
it will always
be ready and will be free from
uncertain ty .
Our certificates
posits earn 3~ per cent

and savings de-
interest

Charlevoix

State Savings Bank

CHARLEVOIX, MICHIGAN

Belvedere Hotel

CHARLEVOIX, MICH.

OPEN FROM
lUNa 10 TO
10
OCTOBER

SpaCIAL
RATItS TO
FAMILIItS
FOR THE
SEASON

Address R. P. FOLEY, Mgr., Charlevoix, Mich.

ICES and DESSERTS.

CHARLOTTE

RUSSE.

Four

eggs, one ounce gelatine,

beat

the whites

pint of milk, one pint of cream;
with the sugar,
in the pint of milk, season with vanilla;
beating
the mixture.
the mixture
over
Mrs. O. D. Wood.

separately.

Set

it.

them well. Whip the cream to a froth and add to
cake and pour

Line two moulds with sponge

in a cool place until congealed.-

sugar,

one
one teacup
the yo~ks
thoroughly
the gelatme
Dissolve
add the ingredients,

Bananas

then rolled in chopped
walnut meats and placed in a pan in the oven for a few min-
utes make an appetizing

in beaten

dessert.

dipped

egg,

PRUNE WHIP.

Take one pound best prunes, wash thoroughly

the pits,

the syrup

in water over night;
remove
until
whites
verized
Turn
moderately
Add chopped nuts

of six eggs
sugar

the frosting

until done.

add one-half

cup granulated

is well cooked into the prunes.

and leave
then stew slowly until soft. While hot
boil
the
add one teacup of pul-
fifteen minutes.
and bake
Place on ice and serve with cream.

upon the prunes, mix carefully

sugar,
Beat

to a light

rapidly

froth,

beat

for

and again

Fred Smith.

Fresh

if desired.-Mrs.
FRUIT COCKTAIL.
cut
pieces of orange,

into very small bits,
'.:>anana, grape
fruit,

small
Serve in punch glasses With finely chopped
or three whole strawberries
a little,

Fred Smith.

pineapple

sprinkled

over.-lVlrs.
ORANGE CHARLOTTE.

on top and powdered sugar,

add to this
lemon
juice.
ice in it. Two
ju;;;t

ladyfingers.

cup boiling water,

a mold with
in one-third

Soak one-third
cup of cold water until soft.

box of
Line
Pour on
gelatine
one-third
juice of one
lel1!0n. Stram and a~d one cup .orange juice and pulp with
Beat
a lIttle ?f the grated rmd. Cool m a pan of ice water.
the .whltes
the jelly
then add the whites,
begl?S to h~rde~ beat un~il very light,
beatmg
time
to serve.-Mrs.

In molds and set on ice until

eggs until very stiff. When

one cup sugar,

S. L. Thomas.

untll stiff.

of three

Put

ICES AND DESSERTS

57

SCHAUM TORTE.

Whites

of six eggs

beaten

stiff,

add one
and one tablespoonful

and one-half
of vinegar,

sugar

if desired.

flavoring
food pan and bake about one hour
same
cream, with

an angel
fresh

or without

as you

bake

in
in a slow oven,
Serve with
Fred

cake.
fruit.-l'drs.

Fold in the sugar.

Put

cups of granulated
add a little
an angel's
just
the
whipped
Smith.

ANGEL PARFAIT.

three

inches

of whipped

cream above

dessert
tQ make.

nuts or with candied
and three-fourths

is novel,
It makes

yet
a handsome

This
simple
addition
chopped pistachio
Boil one cup of sugar
until
it spins a thread
sirup in a fine stream on the whites
dry.
until
Spoon of vanilla
beaten firm.
freezer,
cover
equal measures
or longer,
and evenly frozen fill the glasses.-Mrs.
LEMON ICE.

Turn
securely
of salt and crushed

the mixture
extract

and
the mixture

to avoid

renewing

Beat

inexpensive

company

the parfait,

violets,

and

extremclv

crushed

Then pour

dish by th~
sprinkled with
fine,
of a cup of watcr
the
heaten
tahle-
of cream,
the can of a
with
two hours
\Vhen lightly

eggs,
a scant
pint

surround

in length.

of

three
is cold.
Add
fold in one
into a mold or
salt water,

ice. Let stand

the salt and ice if needed.

Sears.

One quart
lemons.

new milk, one pint granulated
Stir
and freeze.

the lemon juice

sllgar,
into the milk,
thicken
effect

juice of
then stir
at once when
produced
by a

three
in sugar
lemon
junket

is added,

juice
tablet.-lVIrs.

The milk will
to the
similar
Edyth
E. Stacks.
RAISIN PUFFS.
cup butter,
powder,

two

Two eggs, one-half
baking

teaspoonfuls
seeded raisins.
cups.
Sauce.

Steam three-quarters

vVhen done

turn

from the cups

one cup sweet milk,
one

flour,

cups
of an hour

three
cup
in buttererl
hot with

and serve

Sauce.-1\1ix

cornstarch
into one pint of boi~ing water.

tablespoonful

stir
then add butter

size of a large walnut,

or currant

jelly and vanilla.-l\1rs.

gar,
utes
vinegar

with
Let boil

one cup su-
ten min-

tablespoonful

F. E. Frazier.

PEACH FROST.

Take one dozen ripe peaches,

peel and slice fine, one cup

rich sweet

cream. Mix well

and freeze.-

one pint

sugar,
Miss Geiken.

58

THE CH,A,RLEVOIX COOK BOOK

DATE WHIP.

Soak one cup tapioca

one-half

hour
teaspoonful

five

eggs,

one-fourth
of
Stone
cup sugar.
in the hot water.
add one-fourth

spoonful

the dates,
Beat

the whites
cream of

then add sugar
pan set

Serve with whipped

in dish of hot water

about
cream or custard

to date paste

in luke-warm water.
cream tartar,
chop fine and cook 1.?
tmttl
and beat
Bake ill
twenty-five min-
sauce-Mrs.
F.

tartar
gradually.

of eggs

whites
one-half
a paste
foamy,
until
buttered
utes.
E. Cartier.

dry,

TAPIOCA CREAM.
hour

one-half

until

in luke-warm

Soak one cup tapioca

then add one cup sugar

sweet milk into a double

Put one pint
ing hot,
cook
eggs with a little milk and add to the pudding.
whites
beating
maining whites

to a stiff
it up well.

water.
it get scalci-
tapioca.
Let
two
the
of them to the pudding,
re-

the
L. W. Van Dusen.

and put on top.-Mrs.

and the soaked

Flavor with

add one-half

the yolks

becomes

of
Beat

Sweeten

vanilla.

tapioca

boiler,

froth,

clear.

Beat

let

in one pint of water
a coarse

cheesecloth,

for
add

CRANBERRY FRAPPE.
of cranberries
through
strain
and stir;
boil until
juice of two lemons.
cold add the strained
of
parts
just
after

Boil one quart
five or six minutes,
one pint of sugar
when
a mush,
cups,
Felts.

ice and salt.
roast

either with

equal
or

the sugar

using

turkey.-l\1iss

is dissolved;

Freeze

to
in glass
Juanita

Serve

One-half

let boil
soaked

water,
gelatine
from the fire and stir
one-fourth
teaspoonful
ture
?ver
the tIme.
Upon the beatmg

the. stiffir
Chl~l qmckly

cup butter,

MARSHMALLOW SNOW.
two and one-fourth
and add one

two minutes
in one-fourth

cupful

cold water.

cups

tablespoonful

in one-third

teaspoonful

vanilla

beaten whites

pistachio

extract.
four
of
and heap roughly

Strain
eggs, beating
in a serving

depends

the fine grains of snow.

flour, one
of
Remove
and
the mix-
all
dish.

FRENCH CREAM.

Thr~e

tablespoonfuls

The whIte of one egg, one cup of sugar.
and beat ~ne-half
f.ul of vamlla,
han Compton.

set on Ice.

of grated

apple, drain off the juice.
in a large bowl
hOll.r. vVhen very light add one teaspoon-

Put

Serve with whipped

cream.-Lil-

ICES AND DESSERTS

59

SNOW BALLS.

One-half

cup butter,

two and one-fourth

three

baking

teaspoonfuls

cup sugar,
milk, whites of four eggs. Cream butter
ually add milk,
last the whites of eggs beaten stiff.
utes in buttered
berry sauce.-Mrs.

Susan F. Thomas.

cups.

Serve with preserved

then flour sifted with baking

powder,

one-half

and sugar.

cups flour, one
cup
Grad-
and
Steam thirty-five min-
fruit or straw-

powder,

RUSSE.

CHARLOTTTE
One pint of cream whipped

stiff, one-fourth

tine dissolved
sugar,
beaten to a froth, one cup powdered
with vanilla.
"Vhip the cream very light,
which sugar and flavoring have been mixed.
last as it must be cool.
macaroons, pour mixture
macaroons.-:Mrs.

ounce gela-
in one-half gill hot milk, whites of two eggs
flavor
to taste
add eggs with
Stir
in gelatine
Line bottom of a glass dish with
over
the top with
Fred Smith.

then dot

them,

SPANISH CREAM.

One-quarter

box of gelatine

Take yolks of
teaspoonful
for a few minutes,

heat one pint of milk, put
solved.
one-half
let boil
fire and add the whites
mold wet with water,
Harris.

three

stirring

in gelatine,

eggs, one-half

soaked in a little cold water,
dis-
cup of sugar,
of salt beatcn well and added to milk;
from
into a
F. ~1.

Remove
Pour
in a cool place.--r..1rs.

of eggs well beaten.

but not curdle.

then put

until

STRAWBERRY

FLOAT.

Beat one cup of sugar,

strawberries

crushcd
hour before serving add one-half
and one quart of whole berries
-Miss

together

Geiken.

the white of one egg and one cup
for
One
cup of cream whipped stiff
and place on ice to get cold.

fifteen minutes.

FAIRY DESSERT.
Put a tumbler of jelly into saucepan,

cornstarch mixed with one-quarter

add one cup boiling
Water, stir untilmclted
and at boiling point. Add two table-
spoonfuls
saltspoonful
of salt and one-quarter
clear
and smooth,
Turn
into large bowl and when cold an? begi.nni~g to stiffen beat
Then add
long and hard with cgg beater
beatcn whites
feathery mass.
Turn
and cold serve with
whipped cream.-Mrs.

stiff
H. A. Putnam.

then let cook slowly for

into wet molds.

cup cold water.

t1l1 qmte ~lght.

and beat untIl

ten minutes.

Cook until

two cggs

v"hen

of

60

THE CHARLEVOIX

COOK BOOK

DAINTY DESSERT.

One package

bar

cake

according

solve
common
broken walnut meats,
nuts,
as you would
Cruickshank.

and when stiff
cake

each of strawberry
to directions.

tin. When
the

then

Put half
sprinkle
stiff
cold lemon

and lemon

je!lo.
the strawberry

~is-
m a
sltghtly
and more wal-
Slice

over

the remainder
and serve with whipped

of the strawberry.

cream.-Mrs.

MARSHMALLOW DESSERT.

One pound marshmallows

in two,

cut
flavored with

twenty-four

hours.

cut
ten cents worth

in four pieces,

of pecans

vanilla,

enough

to cover

Serve with whipped

one pound
and walnuts;
Let
cream and a

this.

vVinnifred

lVI. Rice.
CHOCOLATE ARROW-ROOT

BLANC MANGE (My Own).

pint
chocolate,

sweet milk,

about
one and a half

one-eighth

tablespoonfuls

of

a cake

of

of powdered

dissolved

add the chocolate
into mould,

This

is especially

in a little milk;
and arrow-root

and when
good

let

the milk come to a
and stir until
thick,
cold serve with cream and
E. H.
for

invalids.-l\lrs.

raisins
cream,
stand
cherry.-

One
Daker's
arrow-root,
boil,
then turn
sugar.
Green.

SAILOR DUFF.

One

egg,
one-half
butter,
one
teaspoonful
one hour.-Mrs.

sugar,

two tablespoonfuls
cup molasses,
soda,
one-half
Fred Smith.
SAINT CECILIA SAUCE.

two

tablespoonfuls

one and one-half
cup boiling water.

cups

flour,
Steam

Yolks of two eggs, one cup of sugar,

beat
cream.

the

yolks

and

sugar

together

Flavor with vanilla.-l\tlrs.

then

add
Fred Smith.

one cup of cream;
beaten

the

CHARLOTTE

RUSSE.

Four

one-half

of gelatine,

e~gs, one. ounce

of cream.

seJ?aratel~,

th.e whites

gar, one pmt of mIlk, one quart
s:tgar,
the gelatine
ptnt of mIlk, sea~on WIth vamlla .. Add the ingredients.
them well. Whtp
tu.re.
mixture
M.

t~o mo~lds with
It. Set

tn a cool place until

Line
l\tleech.

dissolve

Sponge

pour
it stiffens.-Helen

the cream to a froth and add to the mix ...

pound

of su-
Beat yolks with
in the
Beat

cake

over

and

the

One 9~art

add the JUIce of three

fresh milk, one pint
lemons.-l\tlrs.

sugar. When

Archibald

frozen

half
Buttars.

LEMON ICE.

ICES AND DESSERTS

61

STRAWBERRY

SHORTCAKE.

two teaspoonfuls

One pint of flour,

then stir with spoon.

der, one-half cup butter, one pint sweet milk. Rub butter
flour,
will spread smoothly.
ries, or bne can of pineapple,
of sugar.

Add milk so that
Bake in two pans, butter;
fine,

Serve with cream.-:Mrs.

Royal Baking Pow-
in
the butter
add ber-
two cups

cut
LeFevre.

six oranges

CUP BLANC MANGE.

Put one pint

rich milk in double boiler,
tablespoonfuls

sugar

of

three
salt,
stir
spoonfuls
of cornstarch
into one-half
the milk when scalding
hot.
the stiffly beaten whites
of
fire and turn into five small
water.-~1argaret

L.

add a pinch of
and two dessert-
cup of milk, add to
then add
from the
dipped in cold

Cook five minutes,
Remove

two eggs.
cups previously

apples or berry dumplings
them in a deep dish so that

Tart
putting
covered with boiling water
sugar. Bake until
Geo. F. Brown, Daytona,

the water and sugar

they
and generously

Fla.
CHOCOLATE

CUSTARD.

One pint of milk,

three ounces of chocolate.

this
with five tablespoonfuls
mixed,
then take off the fire and while hot, add four eggs beaten
light.
O. A. Sears.

vVhen cold add one pint cream beaten

thoroughly

stiff.-lvlrs.

sugar

Boil

till

of

MAPLE

PARFAIT.

One cup maple syrup,

~ine, one pint whipped
111 double boiler.
Cool,
Pack in mold and freeze in salted ice.-~IIrs. O. A. Sears.

gela-
cream.
and s~rup
then add cream and beaten whites.

four eggs, one tablespoonful

Cook egg yolks

\Vashburn.
NUT CONSERVE.
of any good fruit

pints

three
To each pint of juice
sliced thin (seeds

removed),

two pounds of raisins,

of English walnuts,

kernels

add a pound

chopped

vVhen sugar

filberts.

Put
is dissolved

and cook for one hour, or until

Seal

in small

jars.

sweetme~t. An old,

Take
ferred).
oranges,
of two lemons,
one pound
and one-half
sugar on to heat.
ingredients
other
about
like marmalade.
a rich and delicious

pound

of sugar,
juice and grated
stoned

JUlce (grape. pre-
six
rind
and chopped,
chopped,
coarsely
juice
and
fruit
add slowly the
it becomes
It will be found
recipe.
by
can be nearly
sprinkied with
rs.

form a syrup.-l\l

tried English

are much improved

62

THE CHARLEVOIX

COOK BOOK

ICE CREAM-(Very

Fine).

One

beatcn

pint
light,

cream,
two teaspoonfuls

one

cup milk, one

vanilla.-"May

cup sugar,

one .egg
Guyles Balley.

Three

tablespoonfuls

of one egg, one cup sugar.
one-half
vVhen very

hour.

grated

FRENCH CREAM.
apple,
Put
light

drain
off
in a large
add one

the
juice,
bowl and
teaspo?n.ful

Set on ice.

Serve with whipped

cream.-LIlhan

white
beat
vanilla.
Compton.

PRUNE WHIP.

T\".'enty

beaten
with whipped

prunes

boiled
stiff, add one scant
cream.-lVliss

and mashed, whites
cup of sugar,

of
then prunes.

six eggs
Serve

lVlabel Buttars.

Two

quarts

fresh milk,

sugar.

cups
time .add a meringue
two tablespoonfuls

Put

into

MILK SHERBET.

four
juice of
and
after
the whites

freezer
of

made

large

lemons,

freezing
of

two eggs

four
a short
and

John S. Rood.

of sugar.-lVlrs.
CREAM DESSERT.
of datcs,
of walnut meats,

ten cents worth
ten cents worth

these with

scissors

and stir

stiff and sweetened

figs,

of
ten
of marsh-
them into one
A.

a Iittle.-Mrs.

Ten

cents worth

cents wortth
mallows.
pint of cream whipped
F. Bridge.

Cut

One cup pineapple

lemon

fuls
one-fourth
add
one
and freeze.-1Vtrs.O.

juice,
one
cup water.
one-half

and

PINEAPPLE

PARFAIT.

juice, one cup sugar,
tablespoonful
Let
or one pint

cool until

.whipped

gelatine,
it

this

two tablespoO~-

dissolved

thickens,
cream.

In
then
Mold

A. Sears.

GRAPE FRUIT SHERBET.

Take

out

and crush them to extract
sugar
stirring

the pulp of two large grape
the juice.
and add, a little
constantly.

of granulatcd

fruit,

cover

pieces
one pound
one pint of cold water
fruit
pulp,
then .strain.
the SIeve, add a small
the mixture,
large oranges
one
Florence

11. Smith.

hour.

This

the bowl
If it becomes

cupful

a~ter straining,

Into the freezer
not

should

Add this

and allow it
hard

cu t them in
Into a bowl put
at a time,
to the
two hours:
through
it.
Put
together with the juice of three
in freezer
cream.-

and freeze.
be
stiff

the pulp
to ease

of cold water

Leave
as
ice

to force

to stand

as

ICES AND DESSERTS
APPLE

FRITTERS.

63

l\/[ake a batter

of one cup sweet milk,

baking

tablespoonful
heated,

powder,
sugar,
add slo'Yly

heaping
teaspoonful
arately,
one
milk slightly
sugar,
apple.
each one, and fry to a light brown.
-Lillian

then the flour and whites
Drop

in boiling

Compton.

two cups

a little
salt.
to the beaten

two eggs, beaten
Have
yolks

flour, one
sep-
the
and
of eggs. Add slices of sour
in
syrup.

Serve with maple

apple

lard by the spoonful with

PEACH WHIP.

Press one large mellow peach through

egg and one-fourth

pint
Chill and serve on squares

a sieve into a deep
of sugar,
of sponge

add white

bowl,
beat until very light.
cake.-Mrs.

Noble.

of one

ICE-CREAM SANDWICHES.

Cut

ice cream into thin slices with a sharp
Pack

of sponge

firm pieces
of serving.

it between
the moment
of
Mrs. Robert Davidson.

sweet wafers make

the

Very

cake.
dainty

and

knife and lay
on ice until
Any

delicate.

a good

ice cream sandwich.-

F. G. Hines & Co.

" The Curio Store"

The Popular
Drug Store

'Ve make it a point
to
keep only pure and
fresh drugs in stock.
Prescriptions promptly
and accurately filled by
a registered pharmacist.
A fine line of proprie-
tary remedies.

I

Is headquarters a1ways
for all kinds of

Souvenir and Holiday

Goods,

StaPle China and Novelties
Fine Potteries a Specially

JI7. C. Bellinger

Near Bridge

64 

THE  CHARLEVOIX  COOK  BOOK 

-

/ 

66

THE CHARLEVOIX COOK BOOK

ADDITIONAL RECIPES

67

68

THE CHARLEVOIX COOK BOOK

INall receipts

in this book calling for bak-
ing powder
use
and
finer food will be the result, and you will

"Royal."

Better

safeguard

it against

alum.

In receipts
and two

calling for one teaspoonful
of cream of

of
use two
and leave the cream of
food

soda
spoonfuls
tartar and soda out. You get
the better
and save much trouble and guess work.

of Royal,

tartar,

Look out

for alum baking powders.

to your

them to come

its digestibility.

any consid~ration.
substance

not permit
under
jurious
part
is unquestionable.
you this, and it
of alum in whiskey is absolutely
why not
the
women and children?

equally

protect

Do
into your house
They
add an in-
in
food, destroying
teU
All doctors wiJl
The use

prohibited;
food of our

Baking powders

Alum baking powders may be known by
an
cents a pound are
se no
..
It IS

their price.
ounce or ten or twenty-five
made
.
bakIng powder
made from cream of tartar.

Avoid them
the label

U
·
h
sows

from alum.

at a cent

unless

CAKES.

pat-a-cake,

Pat-a-cake,
Who always like cake until after-when?
Slip in the oven and bake golden brown,
Ice it, and slice it, and capture the town.

to please the men,

CHOCOLATE

CAKE.

One cup of butter

and two cups of sugar

to-
Three cups of flour sifted twice with two teaspoon-
cup of sweet milk or
of
the flour. Whites
baking.

gether.
fuls of baking
cold water
put
six eggs beaten
in just
Flavor with vanilla and bake in five layers.

powder.
in alternately
thoroughly;

Two-thirds
with
put

creamed

before

Filling.- Two full cups of sugar

and three-fourths

Cook together
stir while cooking.

of boiling water.
like candy;
slowly into four well-beaten
diately two-thirds
with vanilla
vigorously
enough to put on the cake.-lVIrs.

and stir

cup of grated Baker's
until
James S. Wright.

chocolate.
creamy

very quickly until
Pour

this hot syrup

yolks of eggs.

cup
it ropes
very
Add imme-
Flavor
cool

and

CHOCOLATE CAKE.

One-half

cup butter,

cup milk.

one-half
cup of boiling water,
baking powder.-NIrs.

one-half

cup of sugar,
chocolate

two eggs,
lVIix four ounces
in one-half
two cups of flour with one teaspoonful
:M. Harris.
FOOD CAKE.

F.
DEVIL'S

cup butter,

Cream one-fourth

add one cup sugar,

cream until very light, beat
soda in half cup thick sour milk, one-half
powder
cake Baker's chocolate
to make cup half full, and add to cake the last
vor with vanilla.

and
in two whole eggs, one teaspoon
baking
cups of flour, break one-fourth
in cup and add enough boiling water
Fla-

in one and a quarter

teaspoon

thing.

Icing for Above.-One-half

half cup water, boil until
and stir
smooth,
egg. Beat until
then pour over
cake Baker's
walnut.-Mrs.

chocolate melted,
John S. Rood.

then stir
thick e~ou.g~ to spread.
the white IClllg the foIlowlllg:

cup granulated

sugar, one-
add three mar~hmallows
the beaten. white of one
l.:et It set on cake,
One-fourth

it hairs;
into it

add piece of butter

size of

70

THE CHARLEVOIX COOK BOOK

CHOCOLATE CAKE.

Two cups of sugar,

one-half

cup of butter,

sweet milk, whites of six eggs beaten very light,
of baking powder.
of flour and two teaspoonfuls

one cup of
three cups

Frosting.-Whites

one cup of powdered
Baker's
and spread over

chocolate;

boil

of two eggs beaten
sugar,
in water

froth.
of a cake of
from ten to fifteen minutes
Guyles Bailey.

about one-eighth

to a stiff

the cake.-May

MARBLE CHOCOLATE CAKE.

two small

One cup of butter,

four well-
two
beaten eggs, one cup of sweet milk,
Take one cup of this bat~er
teaspoonfuls
baking
and mix with four
dIS-
solved in a little cream, drop as for marble cake.-Mrs. Mary
Yettaw.

three cups of flour,

cups of sugar,

tablespoonfuls

chocolate,

of grated

powder.

DEVIL CAKE.
cups brown
sugar,
one-half
three eggs, one-half

cake chocolate, one-half

soda,

three

cups

flour, one-half

cup boiling water

cup butter mix to-
and dissolve
cup sour milk, one large
baking

teaspoon

Two

gether;
one-fourth
teaspoon
powder.

Frosting.-One

and one-half

cups brown

sugar,

cup sweet milk.

vanilla.

Cool and stir.-

scant
ten

Boil

one-half
minutes,
Mrs. Grace Hyers.

cup butter,
then add one teaspoon

one-half

DEVIL'S FOOD.

Grate one cup Baker's

chocolate or three tablespoons

of
cup of sweet milk one-half
then cool.

cocoa, yolk of one egg, one-half
cup of sugar.
thick,
Two-thirds

Cook until
cup of sugar, one egg, one tablespoon melted
butter,
cups of
flour, one teaspoon. of soda, one. teaspoon of baking powder.
Put
then mix two parts
together

In flour,
and bake in three layers.-Mrs.

cup sweet milk, one and one-half

bakmg powder

Frank Hull.

soda and

one-half

'

ANGEL CAKE.

of water.

Boil until

it threads:

tablespoons

One and one-half cups sugar with
four
the beaten whites of
e~even eggs. When rather cool, fold in gently, one cup well-
SIfted flour, one teaspoon
corn
Flavor a~d salt. Bake In slow oven forty minutes.
starch:
E. Jeffenes.
-EmIly

one teaspoon

crealT! tartar,

Pour over

CAKES

DEVIL'S

FOOD CAKE.

71

Melt over

cup butter,

add one-half

then set aside.

cup sweet milk;

fire one cup grated chocolate,

sugar, one-half
egg, well beaten,
sugar with one-half
yolks of two eggs,
beaten whites of two eggs.
dissolved in a little warm water. Melt over
cents' worth
it
cup sugar
cup of water with
white vinegar;
syrup and marshmallows;
put between
layers.-Mrs.

one cup brown
cool and add yolk of one
Cream one cup brown
cup milk and
then two cups of flour and fold in stiffly
soda
tea kettle
five
threads;
one
one teaspoon
remaining white of egg stiff and add
thick and

Lastly add one teaspoon

stir until
Marting.

of marshmallows,

and one-half

it becomes

boil until

beat

Four

tablespoons

DEVILS CAKE.
of cocoa, yolk of one egg, one-half

of milk, one-half

Beat

separately

cup of sugar.
two-thirds

Cook until
cup of sugar,

thick,

cup
then cool.
one egg, one
cup of milk, one and
of
soda, one teaspoon
in flour
in

and bake

powder

together,

tablespoon
one-half
baking powder.
and sift;
three layers.-Cora

of melted butter,

one-half
cups of flour, one teaspoon

Put

the soda and baking

then mix the two batters

Cook.

DEVILS FOOD.

set

One-half
milk stirred
of pulverized
add yolks of four eggs,
Stir
two heaping cups of flour,
der. Beat
Jaunita Felts.

cake of chocolate melted in steam, one cup of
Two cups
in chocolate;
this
then
sugar, one-half
cup of butter; mix well,
icing.
for
of vanilla,
of baking pow-
in lastly.-Miss

two teaspoonfuls
the whites of two eggs and stir

out
one teaspoonful

in the milk and chocolate

to one side.

two whites

leaving

DEVILS FOOD CAKE.

One cup sugar,
eggs, well beaten;
melted; one-half cup sweet milk,
der, one and one-half
eggs well beaten.

one tablespoon
one

cups

and

butter,

one-half

yolks of

three
chocolate,
baking pow-
flour, and lastly whites of two

two teaspoons

squares

H. R. Fowler.

Bake quickly.-Mrs.
SPONGE CAKE.
and yolks
four tablespoons

teaspoon

beaten

separately,

three-
co~d water, one cup flour
O.

powder.-Mrs.

bakmg

Four

egg whites

cup sugar,

fourths
before sifting, one-half
A. Sears.

72

THE CHARLEVOIX

COOK BOOK

ANGEL FOOD.

after

cups

sugar

Whites

ten small
after

of nine large or
(measure

sifting),

one-half

fourth
(measure
teaspoon
pinch of salt added to eggs before beating.
tartar when eggs are half beaten.
or four times,
eggs.
spoonful
forty minutes

in slow oven.-l\1rs.

lemon extract.

then measure.

Add one-half

teaspoonful

Sift sugar,

vanilla

sifting),

eggs, one and one-
one cup flour
cream of tartar,
Add cream of
Sift sugar and flour three
then flour, into beaten
tea-
tin and bake

and one-half

in an ungreased

A. L. Coulter.

Put

Three

tablespoons

butter,

CHOCOLATE

SPONGE.
seven-eighths

eggs beaten stiff, one teaspoon

three
four
spoons cocoa, one-half cup water, one and three-eighths
flour,
vanilla, whites

baking
eggs

cinnamon,

teaspoons

one-half

powder,

three

two

of

cup sugar, yolks
table-
cups
teaspoon

Chocolate Frosting.-One
ing water, one and one-half
spoon vanilla.-A

Friend.

stiffly beaten.
cup sugar, one-third

squares

chocolate, one-half

cup boil-
tea-

CREAM SPONGE CAKE.

Put

two eggs in cup,

Add one cup sugar
teaspoonful
soda
vanilla.-Mrs.

F. 1\1. Harris.

then fill cup with cream and beat.
cups flour, one
and

one and one-half

cream tartar.

Pinch

salt

of

(beat),
and

SPONGE CAKE.

sugar, one-half

cup cold water,

Three eggs, one and one-half cups flour, one and one-half
rind and
pow-
Beat yolks
then part of
Put cream of tar~ar 10 last of the flour and soda in
Bake in a slow oven.--

cups
juice of one-half
der or
(one-half
with a little of the water
flour.
last of water.
:Mrs.

lemon,
teaspoons
soda and one cream tartar).
quickly,

(Dr.) Armstrong.

a little salt,

Add whItes

two small

a~d sugar

baking

last.

DOLLY VARDEN CAKE.

butter

thorou~hly,

Two cups sugar,

bak10g powder,
.

two-thirds
one cup milk,

eggs
three
beaten
teaspoons
e
..
h lf
raISInS, on •
citron.
Take
a
~alf the dough, add one spoon molasses and the frui t. Bake
I~ lafiYlel~sand
any
Ing an
nIce

cups 'flour
one cup Cll0pp d
e
one pIece finely chopped

Pflace aMlternately together.
rost.-

rs. Edyth E. Stacks.

cup currants,

Fill with

creamed

three

three

d

'

CAKES

73

HOT WATER SPONGE CAKE.

One cup of sugar
Add one teaspoonful
of flour.
Stir well
ing water
and bake in a deep cake tin,
tered and floured,

and two eggs beaten
of baking

together,

powder

until very light.
sifted with one cup
cup of boil-
that has been but-
Rose Taylor.

then add one-third

in a moderate

oven.-l\'Irs.
VELVET SPONGE CAKE.

Beat

two eggs very light,

then stir

lated or powdered
with two teaspoonfuls
ally one-half
well heated oven.-Mrs.

sugar;

next stir

<?f.baking

cup of botlmg water.

in one cup of granu-
in one cup of sifted flour
then add gradu-
powder;
in a

and bake

Flavor

F. Wood.

FRUIT CAKE.
one
four

coffee,

sugar,

cinnamon,

cloves, one

one pound
and one-half

one

cup butter,

teaspoon

cup
eggs, one teaspoon
nut-
one pound
one-half
pineapple

currants,
cups

citron,

flour,

two teaspoons

cups of brown
one cup strong

Two
molasses,
soda,
raisins,
meg, one pound
four
English walnuts,
pound
fruits,
of candied
and candied cherries.-:Mrs.

lemon,

orange,
\Vill Johnson.
WHITE FRUIT CAKE.

one-half
sifted flour,

cup butter,
two teaspoons

One cup sugar,

two cups

milk,
one-half
cup cocoanut,
citron, a little orange
cut
in squares.-Lillian

one-half

one-half
and lemon peel. Bake in sheets

cup almonds,

baking

one egg,' one cup
powder,
cup
and

Compton.

SULTANA CAKE.

pound butter,
pound flour, one-half

One-half
three-fourths
der, one half pound Sultana
peel, a few drops of
sugar
then raisins
-1\1rs.

John A. Crawford.

together.

Add eggs,

one-half pound sugar,

teaspoonful
raisins, one-fourth
Beat

four .eggs,
baking pow-
pound orange
and
then flour with baking powder,
oven one hour.

the butter

and peel. Bake in a moderate

lemon extract.

DRIED APPLE CAKE.

Two cups dried apples

Then cook in one cup of molasses until

night.
one cup sugar, one cup butter,
spoonful
nutmeg,
Bake in moderate
-1\'lrs. A. Ross.

each of cinnamon,
two teaspoons

chopped

fine and soaked

over
tender. Add
one cup sour milk, one tea-
one
a stiff batter.
oven. One cup of ralsms may be added.

cloves and lemon extract,

to ~~ke

soda,

flour

74

THE CHARLEVOIX

COOK BOOK

SPONGE CAKE.

One cup of sugar,

three

sweet milk, one teaspoon

eggs well beaten,
lemon extract,

spoons
flour,

two teaspoons

baking powder.-Mrs.
SPONGE CAKE.

three
table-
one cup of
W. E. Bedwin.

Six eggs,
Beat

three-fourths
the eggs, adding sugar

pint granulated

slowly,

just enough to mix.

Flavor with lemon.-l\1iss

sugar,
one pint
then add flour.
Honor

flour.
Stir
Nicholls.

One cup of butter,

potato,
chopped
teaspoon
powder.-Mrs.

one-half
nuts or
of cinnamon,

F. L. Higbee.

POTATO CAKE.
two cups of sugar, one cup of mashed
cup of sweet milk or coffee, one cup of
raisins,
four eggs, ?ne
of bakmg

three cups of flour,

two teaspoons

one nutmeg,

EAGLE CAKE.
One cup of brown sugar, one-half

of sour milk, one cup of chopped raisins,
one egg, one tablespoon
one-half
of
cloves,

one-half nutmeg.

of molasses,

cinnamon,

teaspoon

Bake in a slow oven.

cup of butter,

one cup
two cups 6f flour,
of soda,
of

teaspoon

one teaspoon

one-fourth

-Miss

Hutchinson.

BUTTERMILK
Two cups of sugar, one-half

cups of buttermilk,
spoon each of cloves,
cups of flour,

two cups of chopped
allspice
soda.-lVIrs.

cinnamon,

two teaspoons

cup of butter,

one egg,

two
one tea-
four

raisins,

and nutmeg,
\V. E. Bedwin.

CAKE.

DAINTY FRUIT

CAKE.

Two cups dates

and t~vo cups of walnuts

cup sugar,
one teaspoonful
-Mrs.

John S. Rood.

four eggs, whItes

and yolks beaten

baking

powder

in six tablespoonfuls

chopped,

one
separately,
flour.

PORK CAKE.
Take one pound of fat sa!t pork,
ltke lard.

free from lean or rind.
Chop as fine as to be almost
Pour upon it one-half
pint of boil~ng w~ter. Add two cups of sugar, a teaspoonful
of
of soda
pound o.f citron shaved fine, and enough
raisins, one-fourth
flour
the consIstency
cake batter.
to f!1ake of
Season ~Ith one teaspoonf~tl each of cloves and nutmeg and
two of cmnamon.
Rose
Taylor.

stIrred mto one cup of molasses

Bake In a moderate

of common

one pound

oven.-~Irs.

7S

CAKES
FRUIT CAKE.

two cups

WHITE
cup butter,

Three-fourths
two and

milk,
powder,
mixed with baking
of English walnuts,
almond.

one-half

four eggs beaten

cups
flour,
separately,

powder,

one cup seedless

one-fourth

pound

Bake slowly

one hour.-l\1rs.

sugar,

teaspoons

one cup sweet
two
baking
half cup more of flour
one cup
Flavor with

raisins,

citron.
Todd.

One

and one-half

three-fourths
eggs,
cup nuts
chopped
flour, one teaspoon
\Valters.

HICKORY NUT CAKE.
one-half
two

sweet milk,

sugar,

cups

cup

fine, warmed
soda

with
and two cream tartar.-l\1rs.

and sprinkled

cup butter,
flour,
cups

two
one
a little
R. J.

FRUIT CAKE WITHOUT

EGGS.

One teaspoonful

soda in two tablespoonfuls

add to this one cup thick
milk and one-half
one
pound
to make very stiff.

raisins-currants,

brown

sugar,

cup

cup shortening,

one-half

one
one

tablespoonful
cup chopped

(This makes

two large

warm water;
cup sour
cup molasses,
one
cinnamon,
and
flour

loaf cakes.)-

citron,

sour

cream or one-half

FRUIT CAKE WITHOUT MOLASSES.

Two

cups brown

sugar,

two-thirds

cup butter,

Four

eggs beaten,
is dissolved.

one cup sour
One pound

soda
one-half
fine. One

cup each of citron

cup walnut meats

spice

to
cream in which
each of raisins
peel
fine,

and lemon
chopped

flour.

Add flour

and fruit

alternately.-Lillian

taste.

suit
one teaspoon
and currants,
chopped
three
Compton.

cups

very

PLAIN FRUIT CAKE.

Two

cups

brown

sugar,
one cup molasses,
six eggs,
spoon soda, one and one-half
rants, one-fourth
and cinnamon,
named
oven.-Mrs.

to prevent

four cups

fruit

pound orange

F.

one and one-half
one cup sweet milk, one
pounds

raisins,

cups

butter,
tea-
one pound cur-
nutmeg
to sift over
fruit
Cook in moderate

peel, one teaspoonful

one

flour, using

falling. Vanilla.

One cup of sugar, one-half

cup of sweet milk, whites

two and one-half

one-half
light
soda' and one of cream tartar,
powder,
cup.-Mrs.

one pound of raisins

John Nicholls.

cups of

or

FRUIT CAKE.
cup of butter,

beat

of four eggs beaten

flour, one-half

two teaspoons
l\'leasure

chopped.

teaspoon

to a cream;
very
of
of baking
in a coffee

lVi. Harris.
WHITE

76

THE CHARiLEVOIX COOK BOOK

ECONOMY CAKE.
two cups
three
all kinds of spices

One cup butter,
one cup sour milk,
eggs,

sugar,

one cup chopped

flour, one teaspoon

soda,
John O. ~IIiller.

raisins,
two

cups
to taste.-~1rs.
FRUIT CAKE.

Two

cups

of brown

sugar,

cup of sour milk,
of
two eggs, one
cup of nut meats,

two and one-half
teaspoonful
spices.-~1rs.

one-half
scant

soda, one cup of

L. E. Benton.

cup of butter,
one
cups of flour, yolks
one

raisins,

one

cup
cinnamon,
one
egg,

L. Fitch.

One

tablespoon

brown
sugar,
one
teaspoon
one teaspoon

butter,
one teaspoon
allspice,
soda.

Not

one

SPICE CAKE.
cup

one

buttermilk,
one teaspoon
raisins,

chopped

nutmeg,
cup

too stiff.-l\1rs.
DRIED APPLE OR FARMER'S

Soak

in water

three

cups

of dried

Arthur

FRUIT CAKE.
over

apples

in the morning-
of molasses

(black

one

cup
soda,

taste.
or

sweet milk,
and flour

to make
in a moderate
sized

common

Bake

three

and let

them simmer

strap),
three-fourths

add two eggs,

night;
two hours
one
cup butter,
Spice
This makes
F.

a stiff batter.
oven.

loaf

cakes.-Nlrs.

chop lightly
in two cups
cup sugar,
two teaspoons
to suit
a large
E. Frazier.

the
cake,

one and three-fourths
pounds
currants,

flour
fifteen
two' pounds
Bake

and allspice.
A. L. Coulter.

and one-half
sugar,
one

One
pounds
e~gs,
CItron,
two and one-half

four pounds

two nutmegs,
or

FRUIT CAKE.
butter,
pounds
three-fourths

four pounds

and
raisins,

cloves, CInnamon
hours.-l\rlrs.
three
NUT SLICES.
sugar,
chocolate
(chopped),

five
eggs
(grated),

five

One

pound

brown

two

squares

al~onds
cents
nnd of one lemon, one teaspoon

sugar,
blanched
(chopped),
teaspokon clbovtets,°tnhe-fou.rttth teaspoon
to ma
..
pmg
squares.-Mrs.

er
t
e qUIte
R. W. Paddock.

run in pan

thin when

so 1 WI

at WI
'11 b'

aIlspice,
Bak
.

pan

e a

a

beaten
one-fourth
worth
cinnamon,

flour
I

.

e 1n arge
baked.

light with
pound
citron
half
enough
d .p
n-
in

Cut

Two

milk
whit~s

cups
sugar,
four eggs

three
of

"NEVER FAIL" LAYER CAKE.
cups

utter,

cu

P

b

one-half
be~t

th
en stI

flour
,

ree.ffteaspoons

.-Mrs.

one
baking

cup

sweet
powder,

H. L.

Iddings.

CAKES

DARK LAYER CAKE.

One-half

two-thirds
egg, butter
teaspoon

cup sugar, one-half

cup water,
size of egg, one-half
one teaspoon

cup syrup
one and two-thirds
teaspoon
soda.
cup sugar, one-fourth

cinnamon,

Filling.-One

raisins.

one egg,
white of one egg, beat v~~hilepouring;
figs or dates.-:Mrs. M. N. LaPier.

Boil until

it "threads"

77

(dark or light),
cups
flour, one
cloves, one-half

cup water, white of
pour on beaten
raisins,

add chopped

LAYER CAKE.

One

cup of

sugar,

seven tablespoonfuls
flour,
two heaping
eggs well beaten.-Mrs.

six

melted
sweet milk, one and one-half

tablespoonfuls

teaspoons

baking

powder;

lastly,

butter,
cups of
three

J. Timmer.

FRUIT LAYER CAKE.

One cup of brown
half cup of sour milk,
raisins,
spice.-Mrs. W. W. Srigley.

tablespoon

large

sugar,

one-half

one-
two cups of flour, one cup of chopped
two eggs,

cup of butter,

of molasses,

yolks

of

SPICE CAKE.

One-half

one-half

sugar,
spice, one teaspoon
J\1rs. John C. Miller.

cup each of butter
cup buttermilk,

and lard,
four

two cups brown
eggs, one tablespoon
flour.-

cups

two and one-half

soda,

SPICE CAKE.
cup butter, one cup sugar,

cup sour milk and cream, one-half

flour, one teaspoon
cup raisins,

cinnamon,
a little

two eggs well beaten,
soda,
teaspoon
R. B.

one-half
nutmeg.-Mrs.

teaspoon

One-half

one-half
two cups
cloves, one-half
Armstrong.

SPICE CAKE.

One

egg,

four

spoons molasses
spoon soda, one cup sugar,
cinnamon,
cler.-l\IrS.

two teaspoons
Frank Payne.

melted

tablespoons

table-
in cup and fill with sour milk, one tea-
teaspoons
baking pow-

cloves, one teaspoon

two cups

butter,

flour,

three

two

~PICE CAKE.

One cup sugar, one cup butter,

one

half cup molasses,
eggs,
baking powder,
to make rather

teaspoon

two cups fruit, one cup nut meats,
soda,

each of cinnamon,

one cup sour milk, one-
three
and
1~ enough flc:mr

~l~ves,

a.dd nutmeg
stiff batter. Bake slowly.-Emlly

and salt.

E. Jeffenes.

Stir

78

THE CHARLEVOIX COOK BOOK

SPICE CAKE.
spices
together,

Three

eggs, one cup sugar,
creamed

taste, one-half
cup black
cup lard and butter
one cup sour milk, and one teaspoon (big) of soda
. molasses,
enough to
dissolved
in a tablespoon
make quite a thin batter.
for frosting,
and bake in layers.-Mrs.

of hot water.
Save two, egg whites
Bert Van AIlsburg.

one-half

to suit

Flour

.

MOLASSES CAKE.

yolk of one

One cup of molasses,
egg,

sugar,
melted, one teaspoonful
pinch of salt.
soda and vinegar;
over one cup of boiling water.
make
cup of sugar.-l\tlrs.

the boiled frosting

each of cinnamon,

two cups of flour, one-half
two rounded
tablespoons

cup of
butter
cloves, nutmeg,
and pour
and
of the white of the egg and one

l\tlix thoroughly
Bake

in two layers

Blodgett.
MOLASSES CAKE.

Three-fourths

cup New Orleans molasses,

three-fourths

cup sugar, one egg,
teaspoonful
spoonful
teaspoonful
flour
cup of boiling water
bake in a moderate

each of cinnamon

and nutmeg,
cloves, pinch of salt, one teaspoonful

one
two tablespoonfuls melted butter,
one-half
tea-
vinegar, one
all the
soda in a
smooth and
S. F. Alcox.

and pour over.
oven. Boiled icing.-Mrs.

one cup chopped raisins,

Put one teaspoonful

Stir until

in.

that can be stirred

lemon extract,

PORK CAKE.
fine,
sugar,

cups
two cups raisins,

One cup fresh pork chopped
brown

one
and one-half
Orleans molasses,
little
orange
salt. Mi~ pork well
make ordlI1ary cake batter.
become better with age.-Mrs.

grated

peel: one teaspoon
in buttermilk

one-half

two cups currants,

two cups buttermilk,
cup New
and a
a pinch of
fir~t and flour enough to
crock will

soda,

I f kept m a stone
]. Cooper.

'

Hattie
PORK CAKE.

One pound chopped

one and
two
socia, spIce to taste, and flour for suffici nt batter.

two cups of sugar

two cups ra'isins,

two eggs,

cups of c~ld coffee,
Lynn.

one-half
teaspoons
-Mrs.

pork,

e

SUNSHINE
eggs one cup sugar

Three
lemon, one teaspoonful

ful
fuls boiling water.-:\Irs.

'

CAKE.
, one cup

fI
baking pow I
F. M. Harris.c er, wo a

our one teasr>oon-
espoon-

t bl

t'

CAKES

79

One pound currants,

PORK CAKE.
one pound raisins, one ounce lemon
peel, one teaspoon
one
cup molasses, one cup brown sugar, one pound pork chopped
on the pork, one tea-
fine, one pint boiling water
spoon salt,
W m. Scroggie.

to mix stiff.-Mrs.

and cinnamon,

flour enough

one nutmeg,

poured

cloves

One egg, one cup of sugar,
two teaspoons

of sweet milk,
Mrs. W. W. Srigley.

WHITE CAKE.
butter
of baking

size of egg, one cup

powder,

flour.-

SUNSHINE

CAKE.

Six eggs, one cup of granulated

sugar,

of eggs

well sifted, one teaspoon
well;
tartar
Then
and stir as little as possible.
-Miss

beat whites
and beat
blend

Hutchinson.

in yolks;

till

of cream tartar;
half,
stiff. Add sugar

about

do not beat.

Bake one hour

one cup of flour
beat yolks of eggs
in cream
then
sift
and beat
a minute.
Add flour gradually
in a slow oven.

One and one-half

half cup milk,
white of one for
two cups of flour
. powder

together.

MRS. PARMELEE'S

CAKE.

cups
full measure;
frosting;
(before

sugar, one-half
three eggs,
two teaspoons
Sift
sifting).

leaving one-half

cup butter,

one-
the
powder,
flour and baking

baking

FEATHER

CAKE.

Four eggs, beaten separately;
three-quarters
cups

two and one-half

sugar,

baking

granulated
water,
teaspoons
then measure;
cream, butter
stiff
water,
very hard.
forty minutes.

froth

Put

flavor

p.owder,
add baking

swansdown
to taste.

one and one-quarter
cup butter,

cups
cup
one-half
two
flour,
flour once,
times;
and sift
to a very
beat yolks
until
add
then flavor and stir
in slow oven at once; will bake in thirty to
Good for
filling.

powder
thoroughly;
in; whip whites

any kind of

then flour,

very stiff;

cake
Sift

layers;

three

light

and sugar

and stir

then whites of eggs,

QUICK LOAF CAKE.

One pound of flour,

half pound of butter,
ful vanilla
powder
desired),

one-half

one cup of sweet milk,

sifted into the flour,

three-quarters

pound of sugar, one-
three eggs well beaten, one teaspoon-
of baking
(more
if

two teaspoons
large cup of raisins
John Nicholls.

nutmeg.-l\Irs.

80

THE CHARLEVOIX COOK BOOK

CUP CAKE.

One egg, one cup sugar, one cup sour milk, one teaspoon
and one-half
cloves,
two cups flour.-1Vlrs.lVl. E. Ackert.

baking
teaspoons
one cup chopped raisins,

cup shortening,
and one-half

one
teaspoons

cinnamon,

one-half

soda,

one

GOLD (LOAF) CAKE.
eggs, one and one-half
cup butter,
cups
teaspoon

flour, one teaspoon
soda;

two-thirds

sift

beat yolks

three

times.
a little,

flour once,
Cream butter

then add cream of

add this to creamed butter
then flour;
thirty

flavor.
to fifty minutes.-Mrs.

stir hard;

Yolks of eight

and sift

two-thirds
sugar,
two and one-half
scant one-half
add soda
thoroughly.
froth;
beat
stir well;
add milk;
slow oven and bake
Sears.

to a stiff

cups granulated
cup sweet milk,
cream of tartar,
then measure;
and sugar
tarar,
and sugar;
in
O. A.

Put

DELICIOUS CAKE.
sugar,

one cup butter,

Two cups white

three
tartar,

eggs,
one
three cups

teaspoonful
soda,
sifted flour.-Nlrs.

one cup milk,
cream

two teaspoons
VV. G. Stevenson.

Light

part-one

butter, one-half cup water,
of eggs, one teaspoon
grated

rind.

MARBLE CAKE.
and one-half
cups

sugar, one-half

cup
two large cups flour, four whites
juice and

baking powder, one lemon,

Dark part-one

cup sugar, onc-quarter

half cup water, one and one-half
baking
ounces melted chocolate.-l\'Irs.

four yolks of eggs, vanilla
Frank Hull.

powder,

cups

cup butter, one-
flour, one teaspoon
two

flavoring,

MARBLE CAKE.

Light

part-one-half

whites of eggs, one-half
tract,
quarter

flour.

cups

one teaspoon Royal Baking

cup butter,
cup milk, one teaspoon

one cup sugar

four
lem~n eX-
one and one-

powder,

cup mIlk,

cup butter,

Dark part-:One-half

flour, one teaspoon Royal Baking Powder

one-half
cups
spoon extract of cloves, one teaspoon
one, teaspoon
addIng eggs well be~ten, and. baking powder
then extracts
I' d'
.
D
me

one cup brown sugar,
four yolks of eggs, one and one-quarter
one tea-
extract of ~innamon
and sugar:
sifted in flour,
er
Pt'
U In 0 pap
Cook.

and milk, beatIng until
atters alternately

extract of alJspice. Cream butter

fine
into it.-Sybil

rop t e

h b

tIn.

t

CAKES

MARBLE CAKE.

81

White

part-Whites

of four eggs well beaten,

one-half

cup butter,

Dark part-Yolks

cup sweet milk,

sugar, one-half
teaspoons baking powder,
of

two and one-half
four eggs, one cup brown sugar,
cup
one-half
one-half
cloves,
s~)Urmilk, one and one-half
in milk
cmnamon and nutmeg;
and added after part of the flour is in.-Mrs. Will Johnson.

cups flour, one teaspoon
one teaspoon soda dissolved

cup molasses,

cups of flour.

cup butter,

one-half

one cup
two

SPICE CAKE .

...Two eggs, one cup brown sugar, one cup sour

soda, one-half

teaspoon

one-half
and cinnamon,
nuts cut fine, one and one-half
C. Woolner.

one cup raisins, one-half

teaspoon

cream,
cloves, nutmeg
cup English wal-
cups of flour.-Mrs. William

PORK CAKE.

One pound fat pork chopped fine, one-half

water poured on pork, one teaspoon soda in water,
brown sugar,
one pound
quarter pound citron, one-half pound currants,
meats,
batter.-l\Irs.

one cup molasses,

of spices,

teaspoon

flour

to make a common

pint boiling
two cups
raisins,
one-
one cup nut-
cake

flour,

three-fourths

blanched

and cut
rind and juice of one lemon,
is very delicious and will keep

Henry B. Wood.
IMPERIAL

CAKE.
one pound of
one pound of almonds,

One pound of sugar,

pound of butter,
fine, one-half pound of raisins,
one nutmeg,
F. J. Meech.
for months.-Mrs.
HEAVENLY

ten eggs. This

FOOD.

One cup of dates cut
two eggs beaten
cup of sugar,

broken,
fourths
one teaspoon
in strips
sert with whipped cream.-Mrs.

about a finger

of baking powder.

three

together

in pieces, one cup of walnut meats
three-
not very much,
of
flour,
Cut up
Can be served for des-

tablespoons
Bake in sheets.

in length.

heaping

D. F. Meech.

SCOTCH CAKE.

One pound of flour, one pound of s~gar,

d

f butter

the juice and grated

raisins, one teaspoon

three-fourths
nnd of one lemon,
of baking

p~)t1n a
nme eggs,
powder.-Mrs.

one 'pound of
F. J. l\leech.

82

THE CHA,~LEVOIX COOK BOOK
SOFT MOLASSES GINGERBREAD.

:Melt a teacup

a tablespoonful
eggs.
beaten
pint
one-half
to make
it
deep pans

Dissolve
of milk,

of ginger,

of

flour

a pint

of butter, mix it with a pint of molasses,
and a couple ?f
of soda In
Add flour
cake. Bake in

of teaspoonfuls
into
cake.
of unbaked
hour.-Miss

the
pound
L. P. Averill.

a couple
and stir

the consistency
about
one-half

SPONGE CAKE.

COLD-WATER
cups of
three
juice
powder.

Six eggs,

cold water,
of baking

cup
of
teaspoons
The whites
cup of flour and one-half
of flour and one-half
the baking

powder.-Mrs.

to a froth.

flour,
and

Beat
into the yolks

three
rind

of one

cups of sugar,
lemon,

one
two
the yolks with the sugar.
one
cup
the last cup of flour with

and sugar
then add second

Beat
cup of water;
F. J. Meech.

cup of water,

NUT CAKES.
two

cup of butter,
One
beaten,
one
one teaspoon
walnut meats,
cinnamon,

cups
cup of sour milk or
of soda,
one-half

and nutmeg.-l\1rs.

cloves

if preferred;
four cups of flour, one cup of chopped
to taste with

cup of

raisins.

cream,

Spice

of sugar,
sour

four

eggs well

D. F. Meech.

ALMOND CAKE.

Two

cups of sugar

one-half

cup of butter,

two and one-half

cups of flour, whites

of cream tartar,

one-half

one

teaspoon

cup of
of eight
of
ingre-
Bake in layers.
split
F.].

to a cream; mix other

in the soda last.

frosting
on

apart

and add blanched
each
layer.-1\1rs.

sweet milk,
eggs,
soda.
dients
Spread
afmonds
l\Ieech.

teaspoon

one
:Mix butter
alternately,
each layer with soft

and sugar
putting

about

an

inch

of
!he whites
sugar,
two
verIzed
crackers
rolled very
-1\1rs. D. F. 1\1eech.

COCOANUT
four

eggs beaten

CAKES.
stiff,

cups
fine,

of shredded
two teaspoons

cocoanut

two cups of pul-
soda
of bak{ng powder.

four

COFFEE
sugar

CAKE.
one cup butt

Two cups of brown

lasses, one cup strong
one teaspoon
spoons
.
lnS, one pound

saleratus,

currants,

cloves, one teaspoon

'

coffee as prepared
two teaspoons

for table,
t
nnamon,
CI.
gratecl nlttmeg
, one poun
flour -M
.•

er, one cup m -
0
four eggs,
t a
e-
wo
d.s
ral-
J C 1\'1.11
r
IV Ie.

rs ...

four cups

One cup sponge,

(butter

shortening
small

teaspoon soda, one-half nutmeg.-Ivlrs.

~K~

~

BREAD CAKE.
one cup sugar, one egg, one-half
and

lard mixed)

one

cup
cup flour, one
Emma Graves.

CAKES.
one-half
two

GERMAN COFFEE
cup melted butter,

cup

one-half

One-fourth

Sprinkle on the dough three tablespoons

sweet milk,

sugar,
powder, one scant pint of flour.
inch thick.
ulated sugar mixed with one scant
roll
bake, being careful not
pan,
Fowler.

teaspoon
like a jelly roll. Cut off the thickness

cup granulated
baking
'Mix and roll about one-half
gran-
and
and
in the
H. A.

cinnamon
of cookies
together

are very nice to eat with coffee.-Mrs.

to have them too near

teaspoons

these

COFFEE

CAKE.

Two cups brown sugar, one cup of butter;

one cup of New Orleans molasses,
four

coffee as prepared

and sugar;
strong
baten, one teaspoon
two teaspoons
of cloves, one teaspoon
one cup of raisins, one cup of currants,
sift soda in flour.
recipe makes a good sized cake.-Mrs.

in slow oven.

two teaspoons

of soda,

Hattie

table,

Bake

the

for

cream butter
one cup of
eggs well
of cinnamon,
of grated
nutmeg,
four cups of flour;
this

One-half

of

J. Cooper.

GERMAN COFFEE

CAKE.

Three pints bread sponge,

three-fourths
and lard; one cup sugar, one-half

butter
spoon salt, one egg. Add su'fficient
dough;
come up again,
rise very light;
cinnamon
butter,
-~Irs.
G. C. Geiken.

and sugar.

let rise to twice its size and mix down again;

let
then spread in tins about one-inch thick;
before putting

cup shortening,
one tea-
to make a soft
it
let
in the oven, spread melted
twenty minutes.

Bake about

nutmeg,

flour

BREAD CAKE.
two cups
sugar,

Cup light dough,

cup melted
butter, one cup sweet milk, one egg, one teaspoon soda, one
teaspoon
to
thicken, but not

too thick.-Mrs.

cup raisins.

cinnamon,

one-half

enough

Flour

one

LOVELY

GINGER

C. E. See.
BREAD.

One cup brown sugar, one cup butter,

two cups buttermilk,

two eggs,
spoons ginger;
good sized cake. Very slow oven.-Mrs.

one-half

two cups molasses,
two tea-
soda. Half of thiS recipe ma~es a

five cuP.s flo~r,

F. ~1. HarrIS.

84

THE CHARLEVOIX COOK BOOK

JAM CAKE.

Three-fourths

one and one-half
one
spoon
in layers

tablespoon
nutmeg,

cup butter,
cups
flour,
soda,
one
two eggs.
and use boiled

tablespoon
Blackberry
icing.-Isabel

one
three

cup sugar,
tablespoons

sour

one cup jam,
cream,
one table-
Bake

cinnamon,
jam preferred.

Hines.

CAKE.

One-half

cup white
creamed

two
one

eggs
teaspoon

and
Stir
the mixture.
boiled
icing
used in place of the jam.-Mrs.

Add two cups
between

of soda

the

RASPBERRY
sugar,
together;
into
flour.

layers.

two

the berries

one

tablespoons

cup raspberry

of bt~tter
jam.
into
and put
berries may be

and pour

in layers

Bake
Canned

A. T. Burnett

.

. .SOFT GINGER

BREAD.
one cup molasses,
and one-half
lard),

and one-fourth

soda
cups

dissolved
sifted

teaspoonful
in one

flour,
lard

two-thirds
one

cup
teaspoon-
of ground
cup boiling
a pinch
add
in it; stir well;
into cake

two eggs,
thoroughly;

putting

sugar, molasses

and

and boiling water with soda dissolved
add flour, and the last

before

thing

sugar,

One
or

cup brown
(one-half

butter

cinnamon
one
teaspoonful
two and one-half

lard
ful ginger,
cloves,
water,
of
spices
then
tin, add two well beaten
Mrs. Glasford .

salt. Mix

eggs. Bake

in a moderate

oven.-

One

lasses,
spoon
cinnamon

egg, one-half

. .SOFT GINGER
cup brown

BREAD.
sugar,

one-half
butter,

cup sour milk or buttermilk,
one-half
and ginger.

tablespoon
Mix so£1.-1\lrs.
GINGER

FRUIT

lard,

BREAD ....

one-half
Frank

one-half

one-half

cup mo-
table-
teaspoon

Payne.

One ~up molasses,

t~V? eggs, well beaten;

two teaspoons
raisins,
of cin-

cup of chopped
0

of ginger
salt,

two ~n~eone-ha1f

of soda m a cup of bodmg water,
two teaspoons
one-half
namon,
a little
cups of

lard,
of ~Ioves,

cup of
one-half
flour.

Bake m a moderate OVen. -?vIrs. Ward .
. .SOFT GINGER

BREAD.

cup

One-half
one teaspoon
butter,
d
so a m one cup Olhng water
spoon
d
fl
eggs
bakmg.-l\1rs.

sugar,
.
gmger
b ..
II

wo we
beaten
O. D. Hammond.

cinnamon
'

.
dd t

ou.r an

one
'

a

cup mola

sses,
one-
1
d
coves,
an
tw
d
0 an
one-
thin
the last

h If
a
one
h If
a
g

cup
t
ea-
cups
before

._':'.,",

CAKES

GINGER CAKE.

85

One-half cup of sugar,

two well beaten eggs, one cup of
molasses, one-half
soda,
one-half cup lard, one teaspoonful
teaspoon-
ful cloves, a little salt, two cups of flour.-Mrs. Mary Yettaw.

cup warm water, one teaspoonful

ginger, one-half

GINGER CAKE.

Two eggs, one cup sugar, one cup sour milk, one table-
one-half cup molasses, one teaspoon soda,
spice.-Mrs. W. J. Stevenson.

spoon shortening,
two and one-half cups flour;

nut,

ROLL

Add three

JELL Y CAKE (Claire's Favorite).
the size of a hickory

Cream butter

sugar, with one-half

teaspoon
tablespoonfuls

teaspoonful Royal baking

into one cup
granulated
salt and a little
grated nutmeg.
sweet milk. Sift
one heaping
powder with one
cup flour. Butter
three long baking tins, have a good hot
oven;
into prepared sugar,
beat
in oven as quickly as possible.
\\Then baked loosen the edge with a thin knife and turn
upside down on a folded cloth.
spread on,
loosen the cake from tin at one end, roll and loosen as you
roll.
Place
layer
cake.-Mary

then beat
in the flour and put

in napkin. May also be used for

thre.e eggs thoroughly

roll
E. Heston.

Stir jelly smooth,

JELLY ROLL.

One cup of sifted flour,

two tablespoons
Beat well, put
cloth and roll while warm.-Mrs.

eggs, one cup of sugar,
of baking powder.
in a large pan; when baked, put on a damp

of water, one teaspoon

three

John Nicholls.

ROLL
JELL Y CAKE.
three eggs well beaten,

One cup sugar,

three tablespoons
swe~ cream,
baking powder, one cup flo~r.
Bake in a shallow dripping pan. When done, spread With
jelly and roll

in a napkin.-Mrs.

two teaspoons

Grace Hyres.

SOUR CREAM CAKE.

Two eggs,

two cups sugar, one teaspoonful

cups sour cream, one level

salt, one and
two
flavoring.-Mrs. W. H. Wood-

teaspoonful

soda,

one-half
teaspoonfuls
ley.

baking powder,

EGGLESS CAKE.

One cup sugar, one cup sweet milk,

butter,
half

two cups flour, one teaspoon

teaspoon salt.-1'lrs.

vVm. Scroggle.

two tablespoons
b.aking powder, one-

86

THE CHARLEVOIX

COOK BOOK

ONE EGG CAKE.

One egg,

half
cup butter, one and one-half cups sugar-Mrs.

two and one-
baking powder, one cup of milk, one-half
:M. Sears.

two and one-half

cups of flour,

teaspoonfuls

F.

ROLL

CAKE.

Three

eggs,

four

tablespoons

ing powder,

three

tablespoons
WHITE

Whites

of three

eggs beaten

sugar,
cup flour, one teaspoon baking powder.-l\1rs.

cup butter,

one-third

one-half

sugar, one tablespoon
bak-
flour.-Mrs. W m. Scroggie.
CAKE.

to a froth, one cup white
cup sweet milk, one
Arthur Fitch.

WHITE

CAKE.

Take two scant cups of sugar, whites of four eggs,
three cups

cup of butter,

two-
flour,

one cup sweet milk,
Flavor

powder.

of baking

to taste.-l\frs.

teaspoons

thirds
four
Butler.

ICE

CREAM CAKE.

of baking

teaspoonfuls

of sugar, one cup of butter, one cup of milk,
flour and three
powder.
thin layers and use as a cream to spread between,
a half cups of sugar
gether.
when the syrup will hair, pour
as fast as possible.
the layers

To the whites of five eggs lightly beaten add two cups
three cups of
Bake in
two and
cup of water boiled to-
froth an.d
and stIr
Flavor with lemon and spread between
top.-NIrs.
WHITE

John :Miller.
CAKE.

to a stiff
into the whites

the whites of three eggs

and one-half

and over

Beat

it

for

(scant)

reserved

frosting).

Two eggs

(one white

cups sugar, one-quarter

one-quarter
three cups flour, one teaspoon cream of tartar, one-half
spoon (scant)
Sift flour once
measure,
B~at eggs, add cream <;>ftartar,
mIlk,
bake in fifteen mmutes.-Mrs.

one and
cup sweet milk,
tea-
then
and ~ugar.
add
in slow oven, will

three times, cream butter

~ake m two layers; put

add soda, sift

O. A. Sears.

then flour.

thoroughly,

then beat

to taste.

Flavor

soda.

BLACKBERRY CAKE.

Three eggs, one cup sugar,

and one-half
taJ:>lespoons. of sour cream, one teaspoon
SplC~ ~nd cmnamon,
Icmg between.-l\f
put

flour, one cup of blackberry

one
.three
each of soda, all-
one nutmeg-; stir well bake in la ers

cup butter
jam,

rs. ]. T. Olbert.'

three-fourths

cups

y

,

CAKES

87

WHITE LOAF CAKE.

One-half cup granulated

three

one cup sweet milk,
eggs,
two teaspoonfuls
one teaspoonful
lemon extract,
sugar,
add milk, beat whites
with flour and baking powder
ing and beat all together
oven fifty minutes.-Miss

baking

sugar,
cups

one

powder,

three-fourths

flour, whites

cup butter,
of eight
teaspoonful
and
of eggs and add alternately
Add flavor-
sifted together.
Bake in a moderate

Cream butter

vanilla.

five minutes.

Geiken.

WHITE LOAF CAKE.

One-half

then put

cup of butter,
one cup of sugar, one-half
flour;
cup and fill with flour, add and beat cake until
add the whites of three
vanilla.-Mrs.

cream butter with a fork;
add
a cup of sweet milk, one cup of
in same
then
one teaspoonful

eggs well beaten,

two teaspoonfuls

W. E. Bedwin.

powder

baking

fine;

GfI1/;t.

,-

'--I

oJ

J

"7
( , 0'." I f....-

fr4')ll4.

/

r

" ,

J ...- «.,

I

J I
I

I

/ ),

')

L

.#

.....

\,

..

"

88

THE CHARLEVOIX COOK BOOK

,

~ fIt

I

I .

ADDITIONAL RECIPES

89

I

'

J

I

90 

THE  CHARLEVOIX  CPQK  B0OK 

4>P^U . ^ /'  (2^w^. Q***^*>/~  & 

ADDITIONAL RECIPES

91

ICINGS and FILLINGS.

ORANGE FILLING FOR CAKE.
Grated rind and juice of one orange, one-half
corn starch,

one teaspoon

cup sugar,

cup water,
yolks
two

one small
eggs.
Frank Payne.

Boil, and when

cold, put on layers of cake.-Mrs.

MAPLE

FROSTING.

The white of one egg well beaten;
then gradually

it threads;

until

boil one cup of maple
pour on the egg and

it cools.-l\tIrs.

H. Van Allsburg.

syrup
beat until

CARAMEL

FILLING.

One
cream;
lemon. Stir until cool, then put

cup sweet
until dark and then add the juice of a
in vanilla.-lVIrs. O. A. Sears.

and one-half
boil slowly

brown

sugar,

cups

one

FROSTING.

Beat

the white of an egg very stiff; place in a bowl

of the tea kettle and stir
stirring
granulated

sugar,

in three rounding

until smooth.-Mrs.

tablespoonfuls

in rop
of
A. L. Coulter.

CAKE FILLING.

Juice of
three
size of egg; boil

sugar,
butter

two lemons
eggs well bea~en, one-fourth

and add rind of one, one cup of
salt,.,

teaspoonful

in double boiler.-Mrs.

A. Ross.

CREAM ICING FOR LAYER CAKE.

CHOCOLATE
One cup of sugar, one-third

it spins a thread;
and boil until
white of an egg, and beat until
the cake.
melt
on top of the icing, and then put

it in the cup set

Take

cup hot water;
it

put on stove
in the beaten
then pour
t!hick enough to spread on
and
spread

chocolate

half a cup of unsweetened

in boiling water; when melted
the layers together:

CHOCOLATE ICING.
cup of grated chocolate,

suga~, one tablespoonful
cook In a double boiler until
cool enough

cup
cream, one egg. Mix
then beat
to spread on cake.-Mrs. w. H.

three-fourt!hs

thick

Three-fourths

of granulated
all
together;
rapidly
until
vVoodley.

ICINGS AND FILLINGS

93

NUT FILLING FOR LAYER CAKE.
cup sugar,

cream,

cup thick

sour

one

one

cup

Stir all together

and cook until

thick.-Mrs.

One

chopped nuts.
F. E. Cartier.

MOCHA FILLING.

sugar, one-half

One cup pulverized

cup butter,
tablespoon cocoa, one teaspoon vanilla, oneveaspoon
coffee. Mix all
Make the extract
water
Hubbard.

soft; one
extract
and spread on cake.
of boiling
F. H.

of coffee with one tablespoon

and two tablespoons

until smooth

coffee.-:rvIrs.

of ground

together

Ceo. CraPhos

Ceo. Moutsatson

GRAPHOS & MOUTSATSON

Manufacturers

of

Up-to-date Confectionery and Ice Cream

lJfain Store-

MANISTIQUE,

Branch Store-

iJ'IICH.

CHARLEVOIX,

lJfICH.

TelePhone 223-2 Rings

Mrs. E. M. Atchison
Millinery

UP-TO-DATE

BRIDGE STREET

LISLE SHANAHAN

Attorney

Charlevoix,

Michigan

County Bank Block

COOKIES.

GINGER

COOKIES.

Two cups molasses,

of soda in a cup of boiling water,

one cup of sugar, one cup of lard,
table-

tablespoonful
spoon of ginger,

flour enough 'Va roll.-NIrs.
COOKIES.

SOFT GINGER

salt,
VVard.

One cup of molasses,

one teaspoonful
spoonfuls
thin;
cut

of soda dissolved
in squares and bake quickly.-lVlrs.

one cup of sugar, one cup of lard,
two tea-
Roll
Emma Graves.

in one cup of hot water.

of ginger,

of salt, one teaspoonful

HELEN'S MOLASSES

COOKIES.

One cup of molasses,

one cup of sugar,
cup of lard, or lard and butter, one tablespoonful
half
Nicholls.

cup of hot water.

Flour

to mix soft.-1\1rs.

one egg, one
of soda, one-
John

HERMIT

COOKIES.

Two cups of brown sugar, one cup molasses.

two eggs,
sal~, one cup lard, one cup raisins,
cloves, nut-
F. A.

lVlix quite hard.-1Vlrs.

cinnamon,

soda.

one teaspoonful

cup hot water,

one-half
one cup currants,
meg, one teaspoonful
Butler.

MOLASSES COOKIES.

One cup molasses, one cup sugar, one cup lard, one egg,
soda, one of ginger,

cup of water, one teaspoonful

one-half
salt. Mix soft.-Mrs.

F. A. Butler.

WANDERING

JEWS.

One and one-half

fruit, one-half
and cloves, one-half nut1meg, three eggs.-1\Irs.

teaspoonful

cups sugar, one cup butter
soda, one teaspoonfu{

Todd.

two cups
cinnamon

HERMITS.

On~ cup of melted butter

lIght brown sugar,

cups
three eggs, one-third
of spices, one c~p of .chopped raisins, one-half
walnut meats,
tablespoonfuls
ing out desired thickness.

If desl~ed; one teaspoonful
of cookmg molasses

Bake in' a moderate

(not hot), one and one-half
teaspoonful
cup chopped
in two
for roll-

of soda
flour sufficient

oven.

COOKIES

95

One pound

brown

teaspoonfuls

three
nut., one teaspoonful
Drop
a htle
oven.-Mrs.
Edyth

salt.

MACAROONS.
sugar,

four
powder,

baking

eggs,
three
one heaping

cloves,

one teaspoonful

cinnamon

tins

and

bake

cups
flour,
cup cocoa-
and
in a quick

on buttered
E. Stacks.
MOLASSES

COOKIES.

One

cup molasses,

a few minutes.
two eggs,

boil
soda,
oughly.-1Vlrs.

salt, ginger,
Granger.

one
vVhen

cup sugar,

cool,

add
to roll

flour

one cup shortening
tablespoonfni

one
thin.

Knead

thor-

One
cup sour
spoonful
der.-1\1rs.

and one-half

cream,
of soda

three
in cream,

O. A. Sears.

IDA'S COOKIES.
cups
one
eggs beaten

sugar,

cup butter,

one-half
one at a time, one tea-
pow-

baking

two teaspoonfuls

WHITE

COOKIES.

Two

cups

sugar,

one

two eggs well
SOur milk and one teaspoonful
baking

powder

beaten,

a little

cup of half butter
and

lard,
and half
one
cup
salt,
and one-half
teaspoon

nutmeg
soda

in the flour.-lV1rs.
SOUR CREAM COOKIES.

O. D. Hammond.

Two cups

sugar, one cup butter,

two eggs, one cup sour

soda dissolved

in cream,

nutmeg.-

cream,
1\11rs. vVilI Johnson.

one teaspoonful

COOKIES.

Two eggs,

two cups of sugar,

one cup of shortening,

cup of
sour milk,
baking
powder,
-1\-lrs. Babcock.

one

teaspoonful

soda,

one

sifted with flour;

salt and flavor.

CHOCOLATE

COOKIE&

one
teasI?oonful
l\'ftx soft.

Two eggs,

two-thirds

one cup grated

sugar,
two 'teaspoonfuls
1\'1rs. F. E. Cartier.

baking

cup butter,

chocolate,
powder;

one-half
flour enough

one and one-half

cups
cup sweet milk,

to roll out.-

Two cups
cup shortening,
swee ml
teaspoon

sugar,
half
.lk two level
Flavor
soda.

t

,

WHITE
one brown,
lard;
teaspoons

one-half

to taste.-N

COOKIES.

one white;

two eggs, one
cup

c.up water,
I

A h

powder,
rt ur

bakmg
rs.

one-half
h
L F'
lte.

.

one-fourth

96

THE CHARLEVOIX COOK BOOK

One

coffee

coffee cup water,
ful
Stir
ing, using plenty of flour.-Mrs.

soda,
stiff with spoon.

tablespoonful

one

SOFT GINGER COOKIES.
cup shortening,

one coffee cup sugar,

one
two coffee cups molasses,
one tablespoon-
one
teaspoonful
salt.
thick without mould-

ginger,
Roll half-inch

Sears.

OATMEAL DROP CAKES.

One cup sugar, one-half

cup cream, one-half

one teaspoonful
teaspoonful
one
cups
flour,

two cups

soda,
cinnamon,

two eggs, one cup chopped

one-half
rolled oats.-:Mrs.

teaspoonful

salt,
A. L. Coulter.

cup butter,
raisins,
two

COOKIES.

Two

cupfuls

brown

sugar,

shortening,
spoonfuls
salt. Mix soft.-Mrs.

one teaspoonful

vanilla,

of sweet milk, one-half

H. Van Alsburg.

eggs,

three
one
three and one-half
teaspoonful

cupful
table-
soda, a little

GRAHAM DROP COOKIES.

Two eggs, one cup sugar, one tablespoonful

one
and
cup sour milk, one
one-half
cups
teaspoonfuls
Graham flour, one cup chopped raisins.-lVIrs. M. E. Ackert.

teaspoonful
cinnamon,

baking
two

butter,
one

one-half

powder,

and

NUT CAKES.

Two eggs beaten

of flour, one teaspoonful

teacupful
half pound English walnuts.
greased
Sue Green,

pan (they spread).

light, one cup brown sugar, one scant
powder, one-
on a

in teaspoonfuls

of baking

Drop

Bake in a quick oven.-Edna

MOLASSES COOKIES.

One cup brown
molasses.
one-half
soda, one teaspoon
mon and cloves.
closely while baking
han.

sugar,
cup cold coffee, one heaping
s~1t, one-half
l\f1x very soft,

one cup lard, one egg, one cup
teaspoon
cinna-
thick. watch
D.' Shana-

teaspoon
roll quite
as they burn easily.-Mary

nutmeg,

COOKIES.

Sift one 9uart

of

flour .and one

soda
In this one cup of shortening

teaspoonful

and o~e-half

MIX thoroughly
butter

together.
(one-half
then add two cups of
sugar., Break two, eggs In a cup! beat slightly and fill to the
top WIth sweet mII.k. vVhen thIS has been added, mix until
of ~ crea~y
to roll out
easIly.-Ohve

consI~tency.
HamIlton.

Add enough

lard),

flour

of

COOKIES
HERMITS.
one

97

Three

eggs beaten,

one and a half cups of brown

a level

one-half

shortening,
cup of molasses,
been stirred
currants,
one-half
each of cinnamon,
flour. Have
of the batter
should be quite hot when hermits

teaspoon

cup of sour milk in which

cup melted

butter

sugar,

or other
one-half
has
of soda, one cup of cleaned
a sifting
cups of
drop a teaspoon
The oven
Harsha.

in.-Mrs.

are put

a dripping
into the pan every two inches apart.

pan well greased,

cup of chopped walnut meats,
cloves
add three

and nutmeg;

OATMEAL

DROP

CAKES.

One cup of sugar, one cup of lard,

two and one-half

cup of sour milk, one teaspoonful
salt,
cups of flour,
-Mrs.

three teaspoonfuls

cups of rolled oats,
cinnamon;

]. Lynn.

soda, one

two eggs, one-half
teaspoonful
two and one-half
if desired.

fruit

ROCKS.

Cream together

one cup of butter

cups sugar. Add three eggs beaten light,
fuls of water, one teaspoonful
flour, measured
cloves, and cinnamon,
pound walnuts
on buttered

and one and one-half
three tablespoon-
cups
each of
one pound of dates, cut fine, and one

two and one-half

in small pieces. Drop in teaspoonfuls

baking pan and bake in hot oven.

soda,
one

teaspoonful

sifting,

before

cut

OATMEAL

COOKIES.

Two eggs well beaten,

cups of sugar,
three cups of rolled oats,

one and one-half
milk,
of
chopped,
Spoon of soda.-11rs.

raisins,

one
teaspoon
Frank Hull.

one cup melted

butter

five tablespoons

or
lard,
of sweet
two cups of flour, one cup
tea-

of cinnamon,

one

Two

cups of sugar,
eggs, one cup of sour
cream,
fixe cups of sifted Rour.-Mrs.

cup of butter,

two
soda level,

one teaspoonful
Frank Hull.

WHITE

COOKIES.

three-fourths

OAT MEAL CAKES.

One and one-half

cups granulated

sugar, one-half

two eggs, one and one-half
teaspoonful

lard (scant),
one heaping
chopped
enough
cinnamon.-1\.JrS. W. H. vVoodley.

three
a stiff batter,

raisins,
to make

large

one level

cups of oat meal,

of soda, one and one-half

cups

cup of
sour milk,
cups
salt, Rour
of

teaspoonful

98

THE CHARLEVOIX

COOK BOOK

COOKIES.
One cup sugar, one cup molasses,

DROP

two eggs, one teaspoonful
solved in three tablespoons
John C. Miller.

one cup shortening,
soda dis-

ginger, one teaspoon
hot water,

two cups flour.-Mrs.

ORANGE

COOKIES.

Two eggs,

two cups

sugar, one cup butter,

spoonfuls
juice and rind of orange,

sweet milk,

three

teaspoonfuls

baking

flour.-Mrs. M. E. Ackert.

six table-
powder,

One cup sugar, one large tablespoon

GRAHAM DROP CAKES.

well beaten, one and one-half
spoon
raisins,
greased tins.-l\1rs.

soda,
two and one-half

two-thirds

H. A. Fowler.

teaspoon

cup sour milk, one
cups Graham flour. Dropped

butter,

cinnamon,

two eggs
one tea-
cup chopped
011

Two

cups brown

OATMEAL
sugar,

COOKIES.
three
ten tablespoonfuls

cup butter,
sweet milk, one tea-
soda, four cups white flour, four and one-half cups
two cups raisins, one teaspoon
cinnamon, one tea-

eggs, one

together

and drop with a spoon.-

one cup of lard,
spoonful
.oatmeal,
spoon salt. Mix well
Mrs. John C. Miller.

GINGER COOKIES

One cup of brown sugar, one cup of molasses, one cup
of butter, one-half cup of hot coffee, two eggs, one teaspoon-
ful of ginger,
of soda. Roll soft.-
Mrs. W. W. Srigley.

teaspoonfuls

two level

SUGAR COOKIES.

One and one-half

cups of sugar, one cup of buttci.',

cup of sour

eggs, one-half
Mix just so you can roll out,
before putting in oven. Bake quick.-Mrs.
COOKIES.

OATMEAL

cream, one teaspoon
then sprinkle with sugar

F. 1\'1. Harris.

tWJ
of ~0ra.
ju~t

Two cups of. flour,

one cup shortenIng,
salt.-l\1rs.

F. 1\1. Harns.

two cups of oatmeal, one cup sugar,
...oda,

on~ cup Sour milk,

two teaspoons

SOUR CREAM COOKIES.

One cup of butter, one and one-half cups of sugar,
soda,

cream, one teaspoonful

three
tWO

Flour

to make soft dough.-

eggs, one cup 0.£ sour
teaspoonfuls
Mrs. Mary Yettaw.

bakIng powder.

COOKIES

99

GINGER
cup each of brown

One
molasses
partially
teaspoons
warm while working.-lVlrs.

and lard.
cool; one teaspoonful

of ginger,

Let

and flour

come

COOKIES
sugar, N ew Orlea.~s ..'cc;~ki"~g
let
each salt and soda, and two
to make very stiff. Keep

to a good boil,

then

Emily Blodgett.

KILLI-KRANKIES.

Three

cups of oatmeal,

powder,
pinch of salt, one cup sugar; mix these together
then
rub in two eggs, one tablespoon melted butter. Mi~ into
little balls
and bake on the bottom of
buttered

size of a walnut,

John S. Rood.

one teaspoon

pans.-lVlrs.

baking

first

CURRANT COOKIES.

Two cups of brown sugar, one cup of shortening,

teaspoonful

two
soda, one
allspice, one cup of

eggs, one-half cup sour milk, one-half
teaspoonful
one teaspoonful
currants.-l\1rs.

cinnamon,

:Mary Yettaw.
MOLASSES
sugar
of cinnamon,
tablespoons

One cup each lard,
teaspoon
in three
stiff enough to roll and cut

two eggs,
level
soda dissolved
with flour until
little salt. Very nice.-Mrs.

Priest.

COOKIES.
and New Orleans molasses,
teaspoon of
heaping
warm water. Work
add a

readily;

One cup of sugar,

CHOCOLATE
one-half
egg, one-half cup of sweet milk,
late, one and half cups of flour, one-half
one and a half cups of nuts and raisins;
on buttered

COOKIE&
cup of melted
one
three squares melted choco-
teaspoonful
soda,
drop from spoon

tins and bake.-1'lrs.

J. E. Van Alsburg.

butter,

POOR MAN'S COOKIES.

One cup of butter

two cups of sugar, one cup
of soda,
two teaspoonfuls
flour enough to roll quite thin. Any desired

and lard,
of sour milk, one teaspoonful
baking powder,
flavoring may be added. Very good.-Mrs.
MOLASSES COOKIES.

E. D. Hines.

Two cups of molasses,

one cup of white

eggs
soda'
teaspoonfuls
Flour

one cup of boiling water,
two teaspoonfuls
of ginger,
to roll soft.-Mrs.

two level
of baking powder,
salt, one cup of
O. A. Sears.

sugar,

three
of
teaspoonfuls
three eggs,
two
lard and butter.

cup of sour milk, one-half
soda,
teaspoonful
of ginger,

cinnamon.-l\1rs.

one-half

lard, one teaspoonful

one dessert

one-half
of
spoonful

salt,

cup of
of
W. H. Woodley.
COOKIE&

100

THE CHARLEVOIX COOK BOOK

HELEN'S

COOKIES.

Two cups of sugar, one cup of butter, one-half

soda, one cup of sour
Beat cream with yolks.
-:Mrs.

John Nicholls.

cream,
Flour

teaspoon
eggs beaten separately.
Flavor.

three
enough to mix soft.

One cup of brown sugar, one cup of molasses,

GINGER

COOKIES.

One-half

MR& BARTLETT~
cup of molasses,

one-half
cup of shortening,
cup Graham flour, one-half
spoonful

of soda, a little salt.

one-half

cup of brown sugar,
cup of milk, one-half
tea-

one-half
cup of white flour, one-half
of the recipe.)

(One-half
OAT MEAL COOKIES.

Two eggs, one cup of sugar,

three-fourths
cup of sour milk,

and butter mixed, one-half
half cups of
teaspoonful
fuls of cinnamon.-Mrs.

flour,

two and one-half

cups of oatmeal,

of soda and a pinch of salt,

two level

cup of

lard
two and one-
one
teaspoon-

L. E. Benton.

AUNT PHOEBE ANN'S MOLASSES

COOKIES.

One cup of molasses,
half butter

of shortening,
teaspoons
Flour

of soda,
to mix soft.

one cup of brown sugar, one cup
two eggs,
and half dripping,
two
of ginger,
pinch of salt.

John Nicholls.

thin.-l\'Irs.

two teaspoons
Roll
WHITE
two tablespoons
three
tablespoons
soda.

one
teaspoon
to taste.-Mrs.

COOKIES .

butter,
milk,
Enough
Frank Harris.

two

. One cup sugar,
lard,
cream tartar,
easily.
Flavor

eggs,

two tablespoons
two
teaspoons
to roll

flour

HERMITS.

One and one-half

beaten

three well

te:,.
ralsms,. one cup of nuts, one-half
li.ttle CItron,
cmnamon,. one teaspoonful
of soda dIssolved m two tablespoonfuls
all
ful of flour.-Mrs.

have been well beaten
E. V.

even cups of flour,

the ingredients

l'vladison.

three

'

eggs,

cups of sugar, one cup of melted but-
of
a
of

cups
cup of candied cherries.

two teaspoonfuls

and one-half

one

of cloves, one even teaspoonful
of water.
After
add one teacup-

COOKIES

ANISE

COOKIES.

101

Five

eggs, yolks

and whites

beaten

yolks with one pound of pulverized
of flour with one scant
spoons of anise seed with whites of eggs beaten in last.-
Mrs. Hattie

of baking powder,

]. Cooper.

teaspoon

sugar;

separately;

beat
one-half pound
two tea-

MOLASSES COOKIES.

One cup sugar, one cup shortening,

two eggs.

together.
molasses,
use any flavoring,
quick oven.-A.

Add one cup cream or sour milk, one-half
two teaspoons
salt

ginger,
if needed. Mix soft, and bake

of soda, one teaspoon

Rodger.

Cream
cup
or
in

HERMITS.

One and one-half cups brown sugar, one cup butter,

two tablespoonfuls

eggs,
dissolved in two tablespoonfuls
raisins,
flour. Chopped nuts may be added,
like cookies and bake in medium oven.-Mrs.

three
of soda
sour milk, one cup chopped
Cut
A. L. Coulter.

of spices, one teaspoonful

if desired.

PEPPER

NUTS.

On'e pound sugar, one pound flour, three teaspoons baking
nuts,
two inches

eggs, pinch of salt, one cup chopped

to taste. Drop a teaspoonful

four

powder,
citron and currants
apart.-Mrs.

:Marting.

MOLASSES COOKIES.

One

cup of molasses,

one cup of sugar,

one

Boil

these together

shortening.
and add one tablespoonful
and ginger,
Mix and knead well.
Granger.

two tablespoonfuls
Roll

a few minutes,

(scant)

of soda,

two eggs,

vinegar
thin

very

and flour
and

bake.-:Mrs.

cup of
then cool
salt
to roll.

DROP COOKIES.

One-half

cup butter,

one cup sugar, one egg, one-half
cup molasses, one cup sweet milk, one cup raisins, one tea-
spoon spices, one cup nut meats.-Mrs.

Henry B. \Vood.

COOKIES.

One and one-half cups of sugar, one cup of butter, one-
sift
two

half cup of sweet milk,
of cream tartar
with the flour one teaspoonful
in the milk,
eggs. Mix soft and bake quickly.-?vIiss K. L. ~Ieech.

two teaspoons

of soda

102

THE CHARLEVOIX COOK BOOK

GINGER SNAPS.

Boil one cup of best New Orleans molasses; when cool,
of soda; mix one cup of butter,
together;
and two beaten
of water, ginger,
and add flour

add two rounding
three-fourths
then add the molasses
cinnamon,
to make a stiff dough;

cloves, allspice.
roll

teaspoons
cup of sugar,

Chamberlain.

tablespoons

thoroughly

and four

eggs

Beat

thin.-Eva
COOKIES.

Three

cups of flour, one cup of butter,

vne cup of very thick sour
spoon
all
of soda. Mix flour,
Then make a place in the middle and Rut cream,
egg in;
thick.
sired.-Mrs.

then mix all
together.
Flavor with nutmeg

Roll out about one-half
seed,

F. J. IVleech.

one egg, one-half

and use carraway

cream,
sugar

and butter

one cup of sugar,
tea-
together.
soda and
inch
if de-

One

and one-half

RUSSIAN ROCKS.
cups of brown

sugar,

three-fourths

one even teaspoonful

three

eggs well beaten, one teaspoon
in one-half

of cin-
cup of
three cups of flour one cup of raisins, one cup
Drop from a tea-

chopped

of soda

cup of butter,
namon,
warm water,
of walnut meats
spoon.-Mrs.
IAitUlr/f,l1 A
/
-fJ. f~
~AA ~
1: /~L
~~.~.

~Wl-

/

/

~

,

c

I'

l\1eech.

D. F.

1}tAA; ~l/~

a very little.
~
'

i
-'Gt:¥k

0

.

»wlA

FRIED  CAKES. 

FRIED  CAKES. 

One  cup  sugar,  two  eggs,  five  tablespoons  melted  butter, 
one  cup  sour  milk,  one  teaspoon  soda,  one-half  nutmeg' 
Flour  to  roll.  —Mrs.  Mary  Yettaw. 

FRIED  CAKES. 

One  cup  of  granulated  sugar,  one  egg,  one  cup  sour 
milk,  one  small  tablespoon  melted 
teaspoon 
soda,  one  teaspoon  baking  powder.  Add  enough  flour  to 
roll  nicely  and  fry  in  hot  lard. 
If  you  like,  add  a  little 
grated  nutmeg.—Mrs.  Wright. 

lard,  small 

DOUGHNUTS. 

One  cup  of  sugar,  two  eggs,  four  teaspoonfuls  of  melted 
butter;  beat  together  until  very  light,  then  add  one  cup  of 
thick  sour  milk  in  which  has  been  dissolved  a  teaspoonful 
of  soda.  Flavor  to  taste,  and  add  one  teaspoonful  of  baking 
powder  to  flour  enough  to  make  a  soft  dough.  Fry  in  the 
usual  way.—Mrs.  Rose  Taylor. 

% 

FRIED  CAKES. 

One  and  one-half  cups  brown  sugar,  one  tablespoonful 
melted  butter,  two  eggs,  one  cup  buttermilk,  one-fourth 
teaspoonful  allspice,  three-fourths  teaspoonful  soda  (scant). 
Just  flour  enough  to  roll.—Mrs.  Felts. 
FRIED  CAKES. 

One  egg,  one  cup  sugar, 

tablespoonfuls  melted 
shortening,  one  cup  of  sour  milk,  one  teaspoonful  soda,  nut(cid:173)
meg  and  little  salt.—Mrs.  Babcock. 

two 

SOUR  CREAM  FRIED  CAKES. 

Two  eggs,  one  and  one-half  cups  sugar,  one  cup  sour 
cream,  two-thirds  cup  sour  milk,  salt,  soda,  nutmeg.—Mrs. 
Will  Johnson. 

FRIED  CAKES. 

One  heaping  cup  sugar,  two  eggs,  four 

tablespoons 
shortening,  one  cup  sour  milk,  one  heaping  spoon  soda, 
salt  and  any  desired 
flavoring.  Roll  out  quite  stiff.—Mrs. 
L.  W.  Van  Dusen. 

* 

104

THE CHARLEVOIX COOK BOOK

DOUGHNUTS.

One cup sugar,

two-thirds
one even teaspoonful

two eggs,
cup of milk,

of melted
cream
to roll,
Can use sour milk and soda with as good

two tablespoonfuls
two even teaspoonfuls
of soda,
flour enough

butter,
tartar,
salt and nutmeg.
results.-Mrs.

J. H. Reid.

One

cup sugar,

two eggs, pinch of salt, one cup sour

FRIED CAKES.

Two

eggs,

nutmeg,

soda sifted

a little
grated
one teaspoonful

or buttermilk,
butter,
melted
as soft as can be handled.-lVlrs.
dough
FRIED CAKES.
cup sugar,
three
soda dissolved
baking powder
Season with nutmeg.
Levi Lewis.
FRIED CAKES.
One cupful mashed potatoes, butter

one
one teaspoon
butter,
one heaping
teaspoon
to roll out smoothly.
fry in hot
lard.-Mrs.

two tablespoonfuls

in flour.

rvlix
J. Cooper.

Hattie

tablespoons

melted
in one cup sour milk,
sifted in enough flour
thin and

Roll

DOUGHNUTS.

Take one cup of sugar

mix thoroughly
minutes.
Then
vanilla,
two teaspoons
spoons baking powder
on the board.
in powdered
E. King, San Jose, California.

Fry in lard not

sugar.

These

in a bowl and let stand
add two well beaten

for about

and one cup of sweet milk, and
fifteen
eggs, one teaspoon
and two tea-
to mix and roll out
too hot, and when done roll

a little nutmeg

?utter,
111 enough flour

are very fine doughnuts.-l\iIrs.

FRUIT FRITTERS.

an~ a little salt; beat again; put

l\'Iake a batter of the 'yolks of two eggs, one-half

cup of
of
water and flour; beat untt! smooth;
the
m~lted butter
stIffly beaten whItes of the two eggs, and set away in the
ice box for a couple of hours.
the
any kind of
whole
fruit),
and cook
dust with pow-
in smoking
dered sugar,

or
turn each piece until completely

add one tablespoonful
in gently

covered,
J. B. Parsons.

fat; drain on rough paper;

(you may use almost

Drop into the batter

and serve hot.-Mrs.

sliced fruit

hot

whip to a cream.
nutmeg,
one-half
sweet milk,
four
A. D. Cruickshank.

Beat
one-half
level

two eggs

lightly.

teaspoonful

size of small walnut;
One cup sugar,
cup

one-half

salt,

teaspoonfuls

baking

powder.-l\1rs.

FRIED CAKES
DOUGHNUTS.

105

One cup sugar and three tablespoonfuls melted lard well
beaten egg~, one
bakincr
cups of flour, o~
Roll out a half
\hI. A. Smith.

creamed ; i~to this stir well
cup sour mIlk, one teaspoonful
powder,
a pinch .of sal~, two and one-half
enough to make Just std! enough to handle.
inch thick, cut out, and fry in deep fat.-IV1rs.

soda, one teaspoonful

two thoroughly

DOUGHNUTS.

One cup sugar,

two eggs, one cup sour milk,

spoonfuls melted lard, one teaspoonful
and vanilla.
Fevre.

:iv[ix very soft and fry in hot

two table-
soda, a little nutmeg
Le-

lard.-l\1rs.

FRIED CAKES.

One ;md a half cups of sugar, one cupful of sour milk,
half
a tea-
than
of an inch thick and fry

of salt, and one of soda. Make a little stiffer

two scant
grated,

tablespoonfuls

of cinnamon,

teaspoonful

of melted

a large

butter,

dough,
lard.-:Mrs.

roll out a quarter
Albert Holmes.

two eggs,
a nutmeg
spoonful
biscuit
in hot

FRIED CAKES.
four tablespoons

One cup of sugar,

one cup of sweet milk,
four cups of flour. Roll out one-half
soft and fry in hot

teaspoons
F. J. Meech.

lard.-Mrs.

three

of butter,

three eggs,
of baking powder,
inch thick after mixing

CONSERVES and SAUCES.

Kindly words with fun for spice,
:Make a dish that's wondrous
nice.

MR JOHN NICHOLLS, adapted tried and guaranteed.
QUINCE HONEY.
quince,

sugar,

two and one-half
hour.

Cook one-half

cups
Bottle

one
and seal.

One cup grated

cup water. Mix well.
-Mrs.
A. T. Burnett.

Cook

two

slices

tablespoons
spoon
minutes.
pepper

butter

for

flour, one cup water

Add one-half

and two unbeaten

BECHAMEL
of onion

SAUCE.
four

and

of carrot

five minutes,
or stock

then
and stir well

add

one

teaspoon

salt,

one-fourth

in two
table-
for
two
teaspoon

.. l\1arting.

egg yolks.-Mrs
PIE PLANT SAUCE.
fruit peeled and cut small,
pound
fine.

almond meats,

fruit

Let

Twelve

pounds

one-fourth

chopped

peel

sugar,
and
night.
other
ginger
until
ready
and bottle

In the morning

ingredients,
root pounded

almonds
fine.

to take off,

boil until

it

and lemons
These
last
then let

it stand

or can.-:M rs. C. L. Judd ..

and
thickens,

stand

sugar

twelve

pounds
juice of two lemons
over
then add the
and two spoonfuls
not be added
through

and heat

should

RHUBARB MARMALADE.
rhubarb,
sugar,

four oranges,
one
lemon,
into half-inch
pieces.
juice,
Drain

and cooking
and scrape
Extract
the rhubarb mto a preserving

out
tender.

the yellow pee~ fine.

the

Four

pounds

four

chop

pounds

rhubarb

two.
Cut'the
by squeezing
in water
until
and
lemon.
slowly
sugar,
cook slowly
tion may be sealed
may be blanched
Mrs. O. D. Wood.

Put
to boiling,
orange

until

juice

out

pounds

the peel of
the white

juice of all, peel of
two
raisins.
the oranO"es
Prepare
t~o
part,
of
the
Heat
it
add the
and
and a' por-
of ~lmond5

the
kettle.
then

juice

and cook fifteen minutes,

and peel,
This
future
and chopped

thick.
for

and raisins
lemon
juice
is delicious
fresh,
use. One pound
and added

the last

thing.-

CONSERVES  AND  SAUCES 

107 

G R A PE  AND  A P P LE  MARMALADE 

To  one  p a rt  apple  use  t wo  p a r ts  of  g r a p e s.  Cook  aoples 
and  grapes  s e p a r a t e ly  a nd  r un  t h r o u gh  the  colander.  A dd 
one  pint  of  s u g ar  to  o ne  q u a rt  of  s a u c e;  stir  all 
together, 
and  cook  until  thick. 

QUINCE  HONEY. 

T h r ee  p o u n ds  sugar,  six  large  quinces.  Place  quinces 
under  w a t er  w h en  paring.  M a ke 
the  s y r up  of  the  sugar. 
Grate  quinces  a nd  add  every  few  m i n u t es  to  boiling  syrup] 
Let  boil  until  thickens.  P ut  in  m a r m a l a de  j a r s.  Delicious 
— M r s.  F.  M.  Sears. 

GRAPE  CONSERVE. 

O ne  pound  of  raisins,  one  p o u nd  of  w a l n u t s,  one  o r a n ge 
(use  both  rind  a nd  p u l p ),  one  basket  Concord  grapes.  Add 
one  cup  of  s u g ar 
to  cup  and  half  of  fruit.  Cook  until 
thick.—Mrs.  J.  W.  H a r r i s. 

SPICED  CHERRIES. 
(A  relish  with  meats.) 

Six  q u a r ts  cherries  ( p i t t e d ),  three  q u a r ts  sugar,  one  cup 
vinegar,  all  k i n ds  of  spices.  Cook  until  quite  thick.  Spiced 
currants  m ay  be  prepared  in  the  s a me  m a n n e r . — M r s . H a t t ie 
J.  Cooper. 

ORANGE 

JELLY. 

T h r ee  l e m o ns  and  six  o r a n g e s.  Slice  t h e m,  b ut  not  so 
fine  as  for  m a r m a l a d e.  Cover  with  three  pints  water  and 
let  stand  twenty-four  h o u rs  or  more,  then  boil  in  same  w a t er 
until  very  t e n d e r.  Strain  t h r o u gh  jelly  bag.  To  every  cup 
of  juice  add  o ne  heaping  cupful  granulated  sugar.—Mrs.  M. 
Menzies. 

ORANGE  MARMALADE. 

T a ke  o r a n g es  fresh  from  trees  (if  you  c a n ),  cut  off  each 
too 
end.  Slice  v e ry  thin  with  a  s h a rp  knife.  Cannot  be 
thin.  To  each  pound  of  fruit 
three  pints  of  cold  water. 
Let  it  stand  twenty-four  hours.  Boil  until  very  soft  and 
set  away  to  s t a nd  a n o t h er 
twenty-four  h o u r s.  To  every 
pound  of  fruit  t h us  prepared,  add  one  and  one-fourth  pounds 
of  sugar.  Boil  one  h o ur  and  forty  m i n u t e s.  Count 
time 
from  the  m o m e nt  the  m i x t u re  boils,  and  make  it  one  h o ur 
and  forty  minutes—no  more,  no  less.  Add 
(not 
thirty-five 
the  rind)  of  one  lemon  to  every  three  p o u n ds 
minutes  before  boiling  is  ended,  and  w h en 
time  expires, 
put  into  glasses.  To  hasten  jellying,  set  in  t he  s u n . — M r s. 
O.  D.  W o o d. 

the  juice 

108

THE CHARLEVOIX COOK BOOK

Three pounds

SPICED GOOSEBERRIES.
sugar,

three pounds

one-half ounce cloves, one ounce cinnamon.
hour.

and seal.-:Miss

Emma Bennett.

Bottle

fruit, one pint vinegar,
Boil hard one

JIM-JAM JELLY.

One quart of currant

juice, one quart of raspberry

It takes

of seeded
about

one pound
sugar.
a quart of juice. Cook three-fourths
rind of the orange very fine; use the whole orange,
sure no seeds are allowed to remain.-l'vIiss

raisins,
seven pints of raspberries
of an hour.

twCJ oranges,

juice,
of
to make
Chop the
but be

K. L. I\1eech.

five pounds

SPICED CURRANTS.

Seven pounds of currants,

quart of vinegar, one-half
tablespoon
longer-as

of cinnamon.
the currants

four pounds of sugar, one-half
of cloves, one heaping

tablespoon
Boil one and one-half hours-not
become hard.-l'vIiss K. L. I\1eech.

PICKLES.

MUSTARD PICKLES.

l'vIix one-half

cup of flour,

three

tablespoonfuls

the paste.

tablespoonful

tard, one-half
to smooth
sugar and enough vinegar
thick
green tomatoes
four hours;
mustard

Have
and green
scald in brine,

smooth.

and

of tumeric, with

Add three

tablespoonfuls

to make a quart

onion,

cucumber,
peppers
then drain thoroughly.

stand

of mus-
cold vinegar
of brown
in all. Boil until
cauliflower
twenty~
Add to

in brine

and mix thoroughly.-Mrs.

H. D.

l\1arshall.

CHOP

PICKLES.

one head cabbage,

One peck green tomatoes,

large
three green peppers, all chopped fine; one cup of salt,
and let drain
cups brown
cloves, allspice,
each black and red
fifteen min-

onions,
one quart of vinegar.
well.
sugar, one tablespoon
cinnamon
pepper one-half
utes.-:Mrs.

Then add three pints

each ground mustard,

and ginger, one-half

pound of mustard

lVlary Yettaw.

over night

of vinegar,

teaspoon

stand

seed.

Boil

four

four

Let

MUSTARD PICKLES.

One green pepper

chopped,

tomatoes,

two quarts
two quarts

Soak

in salt

and water

little cucumbers,
cauliflower,
one
night.

over

two quarts
quart
little
Steam until

Sauce

green
onions.
tender.

to Pour Over.-One
two cents worth

gallon
tumeric
one-half

vinegar,
powder,
pound ~ustard

one q~lart
two-thirds
.wet
spices.

ground mixed

vinegar,
one

tablespoon

brown sugar,
cup flour wet with
with
salt,
Cook until

vinegar,

it thickens.-"Mrs.

George Smith .•
SAUCE.

CHILI

Eighteen

large ripe tomatoes,

two onions,

two tablespoonfuls
two tablespoonfuls

two red pep-
of
of

four cups of vinegar,
of sugar,

tablespoonfuls
two tablespoonfuls
one-fourth
C:f nutmeg.

of ginger,

tablespoonful
Boil one hour. Makes

one tablespoonful
of cloves, one table-
three quarts.

pers chopped,
salt
four
cin~amon,
of allspice
spoonful
-~rrs.

H. D. ~Iarshal1.

110

THE CHARLEVOIX COOK BOOK

GOVERNOR'S SAUCE.

One

pound

apples,
tablespoonfuls

green

tomatoes,

six onions

chopped

three
all

green
together,
or one

seed

of celery
four cups of vinegar,
two teaspoonfuls

fine,
one or

large
half
celery
of brown
cinnamon,

chopped
sugar,
salt

to taste.-Mrs.

John A. Crawford.

peppers,
eight
one and one-
of
cups
cloves,

bunch
three

large
two or
of allspice,

CHILI SAUCE.
onions
sugar,

Fifty large tomatoes,

two pounds

tablespoon

peppers,
one
mon,
the vinegar.-lVIrs.

six tablespoonfuls
Jas.

twelve
of brown
each of ginger,
of salt.
:Morrison.

eight

chopped

fine, six red
cups of vinegar,
and cinna-
Scald

thick.

cloves
until

allspice,
Cook

CELERY SAUCE.

Fifteen

large

ripe

tomatoes,

five large

four heads of celery ..three and one-half

salt,

eig-ht

separately.

ingredients.

Cook

tablespoonfuls
Drain
off all
all

together

pepper,
two tablespoonfuls
all
add
lVIrs. F. E. Lewis.

fine-tomatoes

other

onions,

one

red
cups vineg-ar.
Chop
sugar.
then

the water,
until

tender.-

SPICED TOMATOES.

pounds
one

tomatoes,
tablespoonful
teaspoonful

one
skins.

Let

tomatoes

add rest of the ingredients.
frequently.
tightly

Seal

pounds

two
each of cloves,
mace. Weigh
and sugar
Simmer

sugar,

two

allspice,
tomatoes
simmer
one hour

in cans or bottles.-lVIrs.

cups
cinna-
after
for
two
longer,
A.

and

Two
vinegar,
mon,
removing
hours;
stirring
L. Coulter.

One peck firm, ripe tomatoes
fine,
horseradish,

INDIAN RELISH.
s~inned,
SIX green

six onions

one pint

chopped
grated
tablespoonfuls.
two pounds

or

ripe
one quart

seeded and chopped
peppers,
chopped
one-half
cupful
and two table-
of best
cider
and seal well.

mustard

seed,
hght brown sugar
in two quarts
cold.
Bottle

cinnamon
together
and fish. Will keep for years.-lVIrs.

of ground
then mix all
fine with meats

fine;
chopped;
celery,
three
salt. Dissolve
spoonfuls
vinegar;
Very
G. C. Geiken.

Twenty-four

tomatoes,

tablespoonfuls

four

sugar,
two tablespoonfuls
green

peppers.-:Mrs.

all kinds

spices,
M. E. Ackert.

CHILI SAUCE.
onions,
two tablespoonfuls

six
salt,

six

tablespoonfuls
mustard,
two

cups vinegar,

three

PICKLES

PLUM CATSUP.

111

Three pounds plums, one and three-fourths

pounds sUCTar,

one pint cider vinegar,
spoonful
sa~t. Scald plums and put
spIces and VInegar and cook untIl qUIte thick.-l\1rs.

pepper
thro,!gh ~ colander.

cloves, one table-
and a little
Add sugar,
Cartier.

one tablespoonful

one tablespoonful

cinnamon,

CHOW CHOW.

One peck tomatoes

chopped,
Stir all 'together

tablespoonful

one teacup salt.
Drain well. Take three pints vinegar,
small
mustard,
twenty minutes.
\\Till Johnson.

and black pepper.
often,

each of cloves,

Cook until
as

Stir

it

six large onions
and let

chopped
it stand over night:
sugar,
three pounds
dry
or about

ginger,

tender,

cinnamon,

burns

easily.-l\'lrs.

CHILI SAUCE.

Eighteen
red peppers,
sugar,
three
cinnamon,
haur.-Mrs.

large tomatoes,
five teacups
tablespoonfuls
one
tablespoonful
"v. "v. Srigley.

of vinegar,
salt,

of

six large onions,

six tablespoonfuls
tablespoonful
one
cloves.
Boil good

four chopped
of
of
one

of

CUCUMBER PICKLES.

One gallon of vinegar, one cup of salt, one cup of sugar,

one cup of grated

horseradish.-l\IIrs.

one cup of mustard,
W. W. Srigley.

the pieces of watermelon
in salted water.

RIPE WATERMELON PICKLE.
and trim,
Have
and dip from water
away

not closely.
ready any sweet
into
immediately
in cans or
stone

Pare

tender

Boil until
syrup boiling
pickle
syrup
and cook until
jars. Very nice.-Mrs.

clear.
Put
J. A. Allen.

BENGAL CHUTNEY.

one pound

seed, one-half

pound of mustard

One pound of brown sugar, one-half pound of salt, one-
of onions,
of cayenne
fine,
three
to-
of
in a crock and let stan?
the e.nd of four weeks bot!
It wIll keep all
the follow-

fourth
one ounce of ground ginger, one-half
pepper,
pints of vinegar,
matoes
one-half
grounl mustard.
four weeks;
stir every day. At
five minutes, put back in crock.
ing summer.-Mrs.

raisins
tart
thirteen
ounce
tumeric,
Chop all fine, put

pound
teaspoonful
chopped

ripe
teaspoonfuls

John A. Crawford.

apples,
two

of seeded

large

nine

of

112

THE CHARLEVOIX COOK BOOK
PICKLES DRE~SING.

MUSTARD

Mix one-half

cup of flour,

three

tablespoonful

paste. Add three

tard, one-half
a smooth
and enough vinegar
and smooth.
flower, green tomatoes,
four hours.
pour

l'vlake brine

of tumeric with cold vinegar
tablespoonfuls

tablespoonfuls

of brown
in all. Boi.l until
onion,
in it

of mus-
to
sugar
thick
cauli-
twenty-
then
H. D. 1\farshall.

and let cucumbers'
stand'

green peppers,

Scald in the brine and drain thoroughly,

to make a quart

the dressing over and let stand.-lVIrs.
SPICED GOOSEBERRIES.

Six quarts of gooseberries,

sugar, one pint of vinegar,
ful powdered
cinnamon,
the fruit with one-half
hour
sugar.
tllrs. O. D.

and a half. When

the stove,

Set off

\Vood.

not

green or ripe, nine pounds of
too strong;

one of cloves, one of allspice.
and a little water,
the sugar
done, add the rest of

one tablespoon-
Boil
one
the

nearly

and add vinegar

and spices.-

PICKLED
Take four pounds prunes;

PRUNES.
soak in water

lay in stone

jar. N ow take one quart

sugar,

two ounces mixed spices;

then pour over

fruit.

Repeat

two hours,

then
vinegar,
let all this boil
this process

dry well;
two pounds
hour;
one-half
the following

day.-!vIrs.

H.

IVI. 1\100s.
PICKLES

COLD MUSTARD

(Cucumber).

One gallon vinegar, one cup salt, one cup sugar, one cup
in small chunks.
then mix the above,

mustard,
Fill
and pour over.-JvIrS. D. H. Pierce.

jar with cucumbers washed clean,

one cup horseradish

grated or cut

TOMATO CATSUP.

One peck ripe tomatoes

add one pound

hours;
peppers,
tablespoon
ground mustard,
hour.-!\Jrs.

two pounds
cinnamon,

celery, one quart onions,

cut fine and boil one and one-half
red
cup salt, one
teaspoon
one
together
one-half

one-half
cloves,
Boil

brown
one

sugar,
teaspoon
one quart vinegar.

three

Chas. Lamoreaux.

Choose

small

PICKLED
onion~ .. Make

ONIONS.
brine

\Vhen bOIlIng hot, pOur over

float an egg.
let
into jars;
Fill

them stand for twenty-four

hours.

add a small

red pepper

jars with cider vinegar and seal closely.-11rs.

strong

enough
the onions

to
and
\Vipe them dry, put

and a little horseradish.
Noble.

CANDY.

WHITE

CANDY.

Four

cups granul.ated

sugar,
the SIze of a hIckory nut,

butter
one teaspoonful
. in water.
and pour
as cool enough to handle.-:Mrs.

two teaspoonfuls

two-thirds
two tablespoonfuls

and
vinegar,
cream of tartar. Boil till crisp, when dropped
to cool.
Pull as soon

stir after pouring

of vanilla over

in the plates

cup water,

O. D. Hammond.

Do not

it.

Two cups white

CREAM FUDGE.
sugar,
two squares Baker's

three-fourths
chocolate.

cream,
form soft ball
When about done, add butter
in pan of cold water until waxy,
turn out. English walnuts

in water.

improve

Cook slowly

size of egg.

Cook until
and stir

cup of milk or
it will
a littl~.
vVhen done, set
thick and
Geiken.

then stir until

it.-Caroline

Two cups granulated

COCOANUT

SQUARES.
sugar, one-half

of salt.
with teaspoon vanilla.-Caroline

then mix in one-half

Boil,

Geiken.

cup cream, pinch
Flavor

cup cocoanut.

FONDANT.

sugar, one-half

one-eighth
forms

teaspoonful
a soft ball

Two cups granulated

cup
Boil until
water,
Pour on greased
it hairs or
platter
into
drops which may be covered with chocolate or flavored with
various
A. L.
Coulter.

creamy. Mold with the hands

cream of tartar.
in water.

and nuts pressed

on the top.-l\1rs.

and stir until

or two-thirds

extracts

CREAM MINT.

One pound confectioners'

sugar, white of one egg well
beaten,
drops oil of pep-
permint. Mix well, roll on bread board and cut with cutter
about

size of a quarter.-Mrs.

two teaspoonfuls

ice water,

Noble.

thirty

FUDGE.

Two

cups

sugar,

chocolate,
butter
forms a soft ball
and pour on greased
hands.-Nlrs.

A. L. Coulter.

one
one-half
in cold water.

cup milk, one-quarter
size of an egg.

cake of
it

Boil until

Let cool; beat

thoroughly
into shape with the

pressing

platter,

114

THE CHARLEVOIX COOK BOOK

ORANGE STRAWS.

in strips;
cover well with cold water;

them in a granite

put

twenty minutes.

-Cut orange peelings
stewpan;

and let boil

twice, making

porcelain-lined
stove
and repeat
take as much sugar as peelings,
a syrup that will cover. Boil until
sugar while
Bridge.

Place

hot.

on platter

three boilings.

and water
it hairs,

Drain

off

or
put on
the water
Then drain and
enough to make
roll in granulated

to dry.-lVlrs.

A. F.

Ingredients.-One

vinegar,

cup butter.

form a ball

one tablespoonful
one-half
will
chopped English walnuts
plate. When
strokes

cold,
of a hammer

BUTTER SCOTCH.

cup sugar,

one-fourth
two tablespoonfuls

Boil all

in cold water,

in a granite
then stir

it should be brittle.

in small pieces.-Alice
NUT CREAM FUDGE.

cup molasses,
boiling water,
it
sauce pan till
in half a cup of
pie
Crack with quick
Anna Bentley.

and pour

into a nice buttered

Three

cups granulated

sugar

Boil until a soft ball
milk.
water.
Remove
finely shredded
tered
adding two teaspoonfuls
well before adding the milk,
flavor. Cook same as above.

tins and cut

from the fire and add chopped walnuts
cocoanut.

Stir until creamy.

cup of

and one-half

rich
is formed when tested in co!d
or
Pour on but-
By
and mixing
the candy is given a chocolate

slightly warm.

of cocoa to the sugar

into squares while

Two cups sugar, one-half

cup milk, one teaspoonful

but-

ter, six teaspoonfuls

cocoa.-Mrs.

\Vill Johnson.

FUDGE.

NUT KISSES.

To the whites of four eggs add one cup granulated

sugar,

vanilla
nuts, peanuts,

and a cup of unbroken
almonds

one teaspoonful
hickory
Whip the whites until ve~ dry-success
depends on this-
then add the sugar and vamlla an~ fold into the eggs lightly;
add nuts and put on a paper or Inverted pan very quickly,
oven.
a teaspoonful
Bake
about
Robert Da-
vidson.

at a time and into a moderate
a golden brown.-Mrs.

or any white-meated

one hour, until

nut-meats-

nut.

To keep pancakes

oil on the griddle, put
pings

into the batter.

from sticking
three tablespoonfuls

to the griddle without
of melted drip-

CANDY
FUDGE.

115

Three

of unsweetened

cups of sugar, one cup of milk,
grated,
after

squares
of a walnut.
then beat until
before it is cold mark off in squares.-Miss

it boil five minutes
Spread
it hardens.

chocolate

Let

in square

butter

two and one-half
the size
it begins to boil;
just

tins;

K. L. Meech.

PINOCHE.

Four

cups of light brown sugar, one cup of rich milk,
size of walnut.
or if skimmed milk is used, add piece of butter
Boil until
in cold water.
if dropped
Take off the fire and add one cup of chopped walnut meats
and one teaspoon
until nearly
cold;

of vanilla.
then spread in buttered

it will form a firm ball

Stir constantly

K. L. Meech.

tins.-Miss

CHAFING DISH RECIPES.

RAREBIT.

WELSH
fresh

One-half

pound

butter,

one-half

melted
Pick cheese up with fork, beat
mustard,
toast.-Mrs.

J. L. Crane.

and cheese,

cheese,

two eggs, one teaspoon
cup cream, one teaspoon mustard.
add the cream,
on

and cook until

the eggs,

creamy.

Serve

OMELET.

CHEESE
tablespoonfuls
grated

Four

eggs,

cheese.

milk, walnut

Break the eggs

four
tablespoonfuls

of butter,
into a
three
the butter
bowl with the milk and whip thoroughly.
into
in the chafing dish, and when very hot,
knife
it; allow it
to loosen
it. When
it
done, carefully roll the edges over until all rolled up. When
it begins
of
Geiken.
grated cheese before rolling. Very good ..-Pleasant

to cook until
from the bottom,

Use a thin bladed

run the eggs

tablespoonfuls

but do not

to thicken,

sprinkle

thick.

three

Put

stir

the

CREAMED CHICKEN.

Two
chicken
butter,
Cook the butter
the
chicken,
Caroline Geiken.

stock

cold chicke!l

cups
stock, one cup milk or cream,
tablespoonful.flour,
one heaping

cut

in small

aI!d flour

and milk and stir

to~ether.lt1
until

pieces, one

cup

salt

two tablespoonfuls
and pepper.
the chafing dish; add
smooth.
in the

Put

saIt and pepper,

and cook three minutes

longer.-

FRICASSEE OF DRIED BEEF.

One cup of beef

finely. chopped., one tablespoonful

two eggs, one-half

ter,
the milk;
the beaten
Serve on toast.-Pleasant

eggs

slowly

pmt of mllk.

and stIr until
Geiken.

add the beef, and co~k five minutes,

IVlelt the butter
then put

the sauce

but-
in
in
is thick.

DRINKS.

PUNCH.

Four dozen oranges~ three d~zen lemons,

two oranges

apple, one pound candled cherrIes,
Peel
same.
lemons;
adding diced fruit. Add water
serve a large company.-Mrs.

Extract
add one tablespoon

fruit

and cut

into dice shape,
the juice from the remaining

coloring.

to suit
A. M. Ross.

the taste.

sugar

to suit

two cans pine-
the taste.
the
and
before
This will

pineapple
oranges
Strain

RASPBERRY VINEGAR.
in one pint vinegar.
Let stand two
juice and to each pint add one pint

One quart berries,
Extract
twenty minutes. When cool, bottle.-l\1iss

or three days.
of sugar.
Boil
Emma Bennett.

EGG LEMONADE.

Separate

four eggs; beat

first

lightly;

yolks, and beat
of cold water;
small quantity
this and use at once.-Mrs.

add to it the juice of four
of cracked ice.

Stir

A. L. Coulter.

dissolve one cup of sugar

the whites,

then add the
in a pint
lemons, and then a
into

the eggs carefully

One

cup milk,

A. L. Coulter.

LEMON WHEY.
two tablespoonfuls

lemon juice.-Mrs.

l'tfodcrft Throughout
Rates, $2.00, $2'50 aftd $J.OO a day

Hotel Elston

J. A. NOBLE, Prop.

Charlevoix,

HOUSEHOLD HINTS.

To remove iron rust, apply lemon and salt and place in

sun. Repeat application

until

rust disappears.

Flour

thrown upon burning

guish it when water only spreads

oil will

immediately

the flames.

extin-

nice and moist and improve

An apple cut and laid in cake box wiII keep the cake
the flavor.
that
is not
it per-

A little orange peel simmered
all unpleasant

than injure
in fat or butter

and make

remove

rather

taste

fresh will
fectly sweet.

Raw eggs

can be made very dainty

separately,
to the yolk.

beating
taste
white with sugar added on the top.-:Mrs.

adding a little
Place

in a sherbet

and delicious
flavoring with sugar

glass, putting

F. L. Higbee.

by
to
the

Old potatoes

are

improved

by keeping

them in cold

water

several hours before boiling.
into cold water;

salt meat
The more gently meat boils the more tender.
fish into cold water

Put
water.
Put
One gallon of ice cream will serve twenty-five
Stale bread or biscuit can be renewed by moistening

fresh meat

to boil.

it

top and warming through

in the oven.

into boiling

is.

persons.
the

Fruit

stains may be removed

from linen by pouring

boiling water

through

the cloth.

vVash ink stains with strong brine and then sponge with

lemon juice.

Sponge a grease spot with four tablespoonfuls

to one of salt.

of alcohol

To dry shoes quickly which have become wet, heat some

pebbles

in a pan and insert

them in the shoes.

Take paint out of clothing

and turpentine.

by equal parts of ammonia

Rub egg stains on silver with salt on a damp cloth.
To clean mica in stoves, wash in vinegar.
For a burn, apply salt.
For a cut, apply turpentine.

119
Pour cold water over hard boiled eggs as soon as they

HOUSEHOLD HINTS

are taken from the kettle and they will not be discolored.

vVipe off painted floors and zincs with a cloth wet with

kerosene

and it will keep them looking bright

and fresh .

. Hiccough

vmegar.

cure:

Eat

a lump of sugar

saturated

with

Cement

with the white of an egg.

for broken china: Take unslacked
This dries quickly.

lime and mix

How to grease

a griddle:

Use a large

piece of beef

suet,

tied in a cloth.

with gasoline,

then oil.

If the sewing machine

runs heavy,

cleanse

thorouO"hly

Use kerosene
When milk boils over, put

to clean the sink and bath tub.

table salt on immediately

h

to

clean dishes
in warm water

in which

food has burned

to which

soda

in
has been

prevent odor.
To easily
cooking,
soak
added. Cover.

Use

a mustard

plaster

to stop vomiting.

teaspoons
the throat

of mustard with the white of an egg.
and stomach.

Take

three
tC'J

Place

silk: Boil kid gloves in water

it becomes
the silk with it, ironing on ".he

Sponge

till

To renovate

a kind of soft glue.
wrong side.

Chloroform will

stains
if butter or olive oil is first applied.

take out dried paint

or woolen,

When tired,

take a hot salt water bath.

Do not go to market

HOW TO COOK A HUSBAND.
as

for a husband,

them are always brought

to your door.

See that

the

linen

in which you wrap

washed and mended with the required
well sewed on.

him is nicely
of buttons

number

Tie him in the kettle by a strong silk cord called com-

fort, as the one called duty is apt

to be too weak.

'Make a clear, steady fire out of love, neatness

and set him as near

fulness
him. Add a little sugar
call kisses, but no vinegar

this as seems
in the form of what

and cheer-
to agree with
confectioners

or pepper on any account.

A

from cotton

the best of

THE  CHARLEVOIX  COOK  BOOK 

120 
little  spice  has  been  known  to  improve  a  husband,  but 
must  be  used  sparingly. 

Do  not  stick  any  sharp  instruments  into  him  to  see  if  he 
is  becoming  tender.  You  cannot  fail  to  know  when  he  is 
done. 
If  cooked  in  this  way,  he  will  keep  as  long  as  you 
want,  unless  you  become  careless  and  set  him  in  too  cool  a 
place. 

HOW  TO  PRESERVE  A  HUSBAND. 

Be  careful  in  your  selection;  do  not  choose  too  young 
and  take  only  such  varieties  as  have  been  reared  in  a  good 
moral  atmosphere.  When  once  decided  upon  and  selected, 
let  that  part  remain  forever  settled,  and  give  your  entire 
thought  to  preparation  for  domestic  use.  Some  insist  on 
keeping  them  in  a  pickle,  while  others  are  constantly  get(cid:173)
ting  them  into  hot  water.  Even  poor  varieties  may  be 
made  sweet,  tender  and  good,  by  garnishing  them  with 
patience,  well  sweetened  smiles,  and  flavored  with  kisses  to 
taste;  then  wrap  well  in  a  mantle  of  charity;  keep  warm 
with  a  steady  fire  of  devotion  and  serve  with  peaches  and 
cream.  When  thus  prepared,  they  will  keep  for  years.— 
Meconda. 

ADDITIONAL RECIPES

121

CONTENTS. 

Breakfast  and  Supper  Dishes 
Soups 
Fish 
Meats 
Cold  Meats 
Salads 
Vegetables 
Breads 
Pies 
Puddings 
Ices  and  Desserts 
Cakes 
Icings  and  Fillings 
Cookies 
Fried  Cakes 
Conserves  and  Sauces 
Pickles 
Candy 
Chafing  Dish  Recipes 
Drinks 
Household  Hints 

Page 
2-8 
9-10 
12-14 
15-20 
21-22 
23-29 
30-33 
34-37 
38-41 
42-54 
56-63 
69-87 
92-93 
94-102 
103-105 
106-108 
109-112 
113-115 
116 
117 
118-119 

ADVERTISEMENTS

123

,TUSCIOUS made this way-
f L with the longed-foC"flavor
, of real uld-'tim"emolasses:

suet

~4 lb.

Mix in the following otder
1~
cups flour, 112 cups stale bread
:l4 lb. seeded raisins,
crumbs,
~ol
lb. currants,
finely
chopped,
1J( cul?s sugar, 1 cup
Brer Rabbit Molasses, 3 o%s.can-
died orange peel finely cut, 1 tsp.
grated nutmeg, 1 tsp. mace, 6 eggs
well beaten and 2 tsp. salt. Turn
the mixture into a thickly floured
square of unbreached cotton cloth,
tie securely. "1l11owingroom for the
pudding to swell, and cook for 5
hours in a kettle of boiling water.

¥Y nea"l

the

housekeeper

for
to
lean upon in e\'ery emer-
Ready - cooked,
gency.
it contains
ready-ta-serve,
all of
ele-
ments of the whole wheat.
the stomach lUay easi-

the nutritive

Heated In the oven, Shredded Wheat Biscuit is delicious for breakfast with

properties.

fruit
vegetables

steam-cooked and drawn into fine porous shreds so that
ly take up a.11its strength-giving
milk or cream. Recipes
for making many whole-
com-
some and palatable
binations with
or
creamed
or
meats will be found in
this book.
SHREDDED WHEAT
BISCUIT and TRISCUIT
(the Shredded Wheat Wa-
fer) are made by The Na-
tural
at
Niagara Falls in the clean-
est and most hygienic food

Food Company

new cook
free fOTthe asking.

book is sent

factory in the world. Our "It'sAliI- n the S....-eds"

1111

Fire-Life-Accident-lJlarine-Plate Glass
Steam Boiler-Employers Liability ItlSurance

MYRTIE YOUNG

OLD LINE FIRE COMPANIES

Representing

Resort properly a specially

Phone 275

CHARLEVOIX, MICH,

I

*