Press of

BYRON & WILLARD

Minneapolis

PRESBYTERIAN CHURCH

Manistique. Mich.

MANISTIQUE~S

EVERYDAY

COOK BOOK

A Collection of Tried Recipes

Compiled by

The Women's Society of the

Presbyterian Church

1906

The
Best
Goods

At
Lowest
Prices

Manistique's

Headquarters

FOR

CLOTHING,

DRY GOODS, GROCERIES

FURNISHING

GOODS, CLOAKS

HATS, SHOES, MILLINERY

Take Your Choice

HEr-<RY EDWARD

\VARNER

\\That
What

to eat? Aye,
is good for your digestion?

that's

the question-

Do not eat hot bread o'mornings-

(Eat hot bread at breakfast
l\Ieat should be eschewed in tropics-

time)

(Meat
Take no liquids with your dinner-

is good in any clime.)

(Drink will help assimilate)
Late meals ruin your digestion-

(Dinner's
better after eight)
N ever lie down after eating-

(Rest your stomach with a snooze)
You should not react while you're dining
read the news.)
eggs are bad for people-
eggs will quick digest)

(While you're eating,
Hard-boiled

(Hard-boiled
N ever eat your meat quite well don(,--.

(Well-cooked meat
Eat your

fruit but as an entree-

is always best)

(Eat your
N ever

fruit before your soup)

fasten up a chicken-

(Chickens
Cold tomatoes are rank poison-

should be killed from coop)

(Cold tomatoes make you strong)
Onions are to health a menace-
life prolong)
eat
(Hash a blessing is to man)
Never eat canned goods at

(Onions will your
Hash is dangerous-don't

table-
(Goods are better
from the can)
Drink no milk or tea or coffee-

it-

(Drink much coffee, milk and tea)
So it goes,
Some like liver,

from A to izzard-

some like gizzard.

Some like roast beef. some like steak.
Some like biscuits mothers make:
some

goods,

Some

like

like canned
none.

And they wrangle sun to sun.

What

\Vhat

to eat? Aye.
tion-
is good for your digestion?

that's

the ques-

SOUPS

7

Soups

"Beautiful
Waiting

soup,
in a hot

so rich and green,
tureen 1"

CONSOMME

two pounds
Put
and let
frying
pan,
so browned
sides; when
cold,
strong,
highly
and crushed
shells
clearing
serving.-E.

soup. When

M. K.

of perfectly
it cook quickly

stock;

flavored
of

two eggs;
strained,

it

into

lean

steak

round

to a deep brown

a hot
on both
of
add the half beaten whites
as in
and

and proceed
for
re-heating

two quarts

beat well,
is ready

chop fine, cover with

BOUILLON

lVlelt one tablespoon

of butter

in a granite

sauce

pan;

add

cook until

the onion

is thoroughly

one-half
brown,
round)
parsley,
bay leaf.
one and one-half
spoon until
the
tle and bring

fire for at

sliced;

of an onion
then chop one and one-half
in very
one
three

pieces,
cloves,

small
four

or

two

pounds

stock

slices

If celery

cannot

be obtained,
pints of cold, soft water.

the meat
least
quickly

is almost white.
one-half

hour.

Let
Strain,

to boiling

point.

of beef
of celery,

(from the
of
a sprig
and
one
of carrot,
use
and
salt,
celery
Stir with a wooden
away
it stand
from
return
to the ket-
of

Add one ~easpoon

8

SOUPS

salt, and pepper
with cold water.
Mrs. George Nicholson.

to taste.
it
Color with caramel

Strain

cheese

through
and it is ready for use.-

cloth wet

CREAl\t!

OF CELERY

Into

some white
plenty

bouillon
of outside

celery
a sieve

is soft;
and

two onions,
let boil until
rub through
Fennell.

put a knuckle

stalks

take out

add some

of celery,

of ham, one or
some mace;
lightly,
cream to taste.~:rvIrs.

thicken

ham,

CREAM OF TOl\1ATO SOUP

Simmer

tomatoes

one can of

fifteen minutes with

a bay
leaf; one stock of celery and a slice of onion.
through
a sieve and place again on the stove. Add one quart of milk;
place in a double boiler,
let come to a boil and season with
thicken with two
salt, pepper,
Stir
even tablespoons
until
thickens
to the
tomatoes.-Mrs.

teaspoon
of
and add one small
A.

of sugar,
flour mixed with

a little water.
of soda

and butter;

l\t1. LeRoy.

teaspoon

Put

it

BEEF SOUP vVITl-I NOODLES

Get a good sized soup

bone

then add salt, pepper,

cup of canned

as
and add as much water
onion,
cel-
C:0ok about

tomatoes.

grated

it nicely,

will cover
ery salt
three hours over a moderate

and one-half

fire.

SOUPS

NOODLES

9 ~

Two eggs and add enough flour

thin as paper and cut fine. Boil
the soup.

Strain.-Mrs.

Harry Rose.

to knead it hard;

roll as
in hot water, and then add to

PUREE OF PEAS

Place one pint of chicken or veal stock in a granite

Put one can French

pan.
to the stock and season with salt and pepper.
minutes
Mrs. George Nicholson.

and add one cup of sweet

through

cream. Heat

peas

a sieve;

sauce
add them
Cook fifteen
and serve.-

One quart
one pint water;
pepper;
C. R. Orr.

one dozen

OYSTER

SOUP

oysters,
one tablespoon

one quart milk, or one pint milk and
season with salt and

of butter;

crackers

rolled

and put

in liquor.-Nlrs.

SALNlON BISQUE

the
one
a

remove
can of salmon;
a sieve. Add gradually

teaspoons

of salt,
of flour and two tablespoons
is a very
remains
Crab meat or

rubbed into a paste to bind the soup. This
of a can of salmon;

the remains

to serve in any other way.

bisque

in the same way.-Goocl

of scalded milk, one and one-half

four

Drain

the oil

from one-third
bones and skin and rub through
quart
dust of pepper,
of butter
nice way to utilize
not
lobster
Housekeeping.

can be macle into

tablespoons

enough

large

10

SOUPS

CREAJVI OF CORN SOUP

Put one pint of milk in a double boiler;

to taste.

corn, or one pint of grated
pepper
one of butter.
before serving stir
Nicholson.

Rub together

one

Add them to the

corn;

two teaspoons
tablespoon
soup when

add one can of
and
and
Just

of salt,
of
flour

boiling.

in one half pint of whipped

cream.-Myrtle

GERMAN EGG SOUP

Take

the bone;

add salt, grated

a good sized beef and veal bone;

add as much water
celery
as will cover
fire,
then
salt and tomato.
strain. Take one egg, a pinch of salt,
of water
and add enough flour to make a light batter. When soup boils,
drop batter
is ready to
serve.-Mrs.

Cook three hours over a moderate
two tablespoons

from spoon,
Harry Rose.

let come to a boil and it

onion, pepper,

I\10CK TURTLE

SOUP

and heart with

liver

a calf's
four hours,

skimming well.
fine and add to it a chopped

Boil
three or
meat
ground
browned
of four hard boiled eggs cut up for
lemon.-Mrs.

William B. Thomas.

to taste;
cooking

cloves
flour;

thickening
again in the liquor.

of veal

a knuckle
strain.
salt, pepper,

for
Chop the
Then
and
onion,
if necessary with a little
the yolks
also slices of

the tureen;

Have

FISH AND OYSTERS

II

Fish and Oysters

"On my word, Master,
What

this
shall we do with him?"
him to supper."

is a gallant

"Marry,

trout,
e'en eat

FRIED BROOK TROUT

Clean, wash

and wipe
salt

dry;
roll
and pepper

or

in flour
and fry in butter

fine

cracker
until

crumbs;
they are nicely browned.-Mrs.

season with

James C. VI/ood.

FISHNI OUSSE LINES

Mince

enough
soft

uncooked whitefish
and
bread

crumbs

cup of

a collander,

one
through
Press
juice,
a dash
beaten whites
molds
bones
flour cooked together

season with
and Worcestershire
eggs
and steam one-half
and
to two

in carefully.
hour.
tablespoons
for a sauce.-Mrs.

of mace
of
four

add

it

to make
one-half
salt,

two cups;
cup
pepper,

add
of cream.
lemon
the
into buttered

Fold

sauce.

Turn

of
l\IIake a stock
of butter
and
A. M. LeRoy.

the
two

fish
of

BAKED WHITEFISH

:Make a stuffing

of bread

crumbs,

butter,

pepper,

one beaten
around
it

egg.:
firmly;

the

stuff
lay sticks

fish and sew it up or wind

across

the bottom of dripper

salt

and
twine
to

12

FISH AND OYSTERS

fish on, basting with

butter

and water

until

and tender,

and bake one hour.-1V1rs.

set
browned
Thomas.

it

is well
,\Tilliam B.

TURBOT

Take

a fine large whitefish

and steam until

and sprinkle with pepper

and salt.

For

and thicken with four

out bones
ing heat one pint of milk,
thyme
add two
baking
cover
top with
lV1rs.E. P. Richter,

dish a layer of fish,

bread
Saginaw,

eggs

the

and one-quarter

seasoned with onion,
of flour.
tablespoons
pound
of butter.

Put
then a layer of sauce, until

tender;

take
the dress-
and
parsley
,\Then cool,
in a
full;

crumbs

and bake half an hour.-

lVlich.

PlANKED

vVHITEFISH

Select

a good whitefish;
well with salt and pepper.
piece of butter
inside
individual
and bake
hour.-lYlrs.

James C. Wood.

planks

both

a back bone and season

remove
Cut
in small portions,
and out of each piece;
in a large dripper

slowly

placing
a
place on
for one

FISH TURBOT

Take one pint of milk,

leaving

to which
flour;

out half cup;

scald the re-
of butter
this mix-
Pick one pint of cold fish very fine and free from

tablespoon
Let

add one
salt

and pepper

egg, one

to taste.

of

a layer
and fish. Have

fish on buttered

tin,

fill alternately

a layer of dressing

and bits of butter.

on top and
Bake

sprinkle

bread

crumbs
of an hour.-1\1 rs.

\\T. F. Crane.

mainder,
and two of
ture boil.
bones.
Put
with dressing
over
three quarters

this

FISH AND OYSTERS

PIGS

IN BLANKETS

13

Cut bacon

Roll each oyster
Fry

in hot

spider

in thin

slices.

oysters.
in a slice of bacon and pin with tooth pick.

vVash and dry large

a delicate

brown.-Hazel

Nicholson.

FRIED OYSTERS

fine large oysters;
eggs
beaten
Dip oysters

light.
into

Take
and
two
crackers.
crumbs;
'Oughly covered.
thirty

oysters.-1\/Irs.

if necessary

Fry

dip again,
in deep

so that
lard.
C. B. 1\11ersereau.

Have

ready

a pint

drain; make a thin paste of flour
rolled
cracker
is thor-
for

in the
the oyster

the paste,

sufficient

This

then

of

is

CREAMED

OYSTERS

one quart
beaten
pan;

Take
flour,
111
dripping
piece of butter,
in slow oven about
tom.

of oysters,

egg and then

prepare
in cracker

lay oysters

in so will not

a little

salt and pepper

as for

frying,

crumbs.

rolling
Grease
a little
touch, with
on top of each. Set
on bot-

Do not brown

twenty minutes.

Sance:

One-half

cup cream;

one-half

liqnor.

'Oyster
blespoonful
cream.
other)

flonr mixed with
Thicken with
sauce
Have
on a platter
over.-Mrs.

about
(so as not

of butter.
Place oysters
and pour

sauce

cup milk;

a small
the consistency

one cnp
ta-
of
to touch each

\Villiam B. Thomas.

OYSTER

COCKTAIL

'Mix together

en teaspoons

ten teaspoons
radish,

of horse

of strained
seven

lemon juice,

sev-
of vlI1egar,

teaspoons

one teaspoon
ters

for

twelve

FISH AND OYSTERS

of tabasco

sauce,

people.-Myrtle

salt
to taste,
Nichols'On.

one quart

of oys-

LOBSTER

vVIGGLE

Stir

two

tablespoons

till

like a paste;
of
salt,
and one

a teaspoon
juice

of butter

and
add one
a dash
teaspoon
and one half

of
two
tablespoons
rich
cup of cream or
one
tea-
of paprika;
parsley.
lobster meat
in a double
a can of

add half

'Of chopped
cups of
a few minutes

serving.
of buttered

toast.-Good

add one

cubes.
on.

Pour

Cook
Just
over

for
before
fingers

lemon
till creamy;
into

t'Ogether
half
of

flour
milk;
spoon
Beat
cut
boiler with
French
peas.
Housekeeping.

small

cover

SALIvION

LOAF

One

can salmon;

pour

shred with

eggs well
pepper
well.

beaten;

four

and
to taste;
Steam half an hour

one

Sauce:

Three

eggs well

off oil;
tablespoons
one half
in earthen
beaten;

melted
cups
dish.
one
lemon

fork;
butter,

add four
and
salt
crumbs;
stir

bread

oil

cup
juice
tablespoon

butter;
or vinegar;
cornstarch.
in three-fourths
stir
cucumber
chopped
sour
loaf on platter
and pour

fro111 salmon;
salt

in double

teaspoon

saved
one
Place
cup
pickle
sauce over.-Mrs.

boiling

water,

and one grated

one

and

tablespoon
pepper;

one

boiler. When

thickened

one

tablespoon

onion.

Place

Charles Adkins.

CREANIED

SALl\10N

One

heaping

tablespoonful
flour, one pint milk, yolk one

butter,

two

~ablespoonfuls

egg;

season with salt

and pep-

FISH AND OYSTERS

IS

and just

before
Cook,
and cook ten minutes.

serving,
Serve

put

salmon

into

'On toast.-Georgie

nllX-
Ro-

per.
ture
bare.

KEDGEREE CODFISH

into two quarts

thirty minutes

and drain.

box shredded

hot, add one tablespoonful

Put

one-half
rapidly

cup rice
for

and boil
sauce pan with one-half
codfish is thoroughly
teaspoonful
fourth
two
eggs
over
and serve.-l\1rs.

salt, one-fourth
and
N. VV. Fox.

stir

quickly.

teaspoon
Turn

Turn

of boiling water
into
codfish and stir until
one
Break
dish

pepper.
into

butter,

hot

r6

SAUCES

Sauces

NEWBURG

SAUCE

Yolks
one

ter,
eggs, butter
ble boiler

hard

four

of
tablespoonful

boiled
flour,

eggs,
one

and flour well

cup

cream.
anod add to cream.

until

thick.

Season

to taste.

four

tablespoonfuls

but-
of
Mix
Cook in dou-

yolks

FISH SAUCE

Make

a drawn

butter

very smoothly,

add two tablespoonfuls

of salad

fr'Om egg,

oil, and mustard,
it

and

till

oil

mustard

mix with

some
dressing
viz: Yolk
thickens.--,Mrs.

fine-
well
one

prepared

ly cut pickles,
mixed,
egg,
teaspoonful
"\i\Tilliam B. Thomas.

one

SAUCE

TARTARE

To one
chopped
one

ful
pickles,
of onion
s'On.

cup of mayonnaise

dressing
'One tablespoonful

add one
chopped

parsley,
tablespoonful

juice; mix well

of capers
and

serve.-Mrs.

and one

tablespoon-
cucumber
tablespoonful

George Nichol-

ADVERTISEMENT 

i" 

of  bread  you  make  of  Gold  Medal  Flour  will  demon(cid:173)
strate  its high  quality;  the  first  barrel  or bag of  it  that 
vou  use,  will  prove  its  perfect  uniformity  and  great 
economy.  You can  make much  better  and  more  bread 
of  Gold  Medal  Flour  than  of  the  same quantity  of  any 
other flour ever milled.  The quality of 

WASHBURN-CROSBY'S 

GOLD  MEDAL 

FLOUR 

is kept absolutely uniform,  year in  and  year out. 
It  is a 
perfect  flour  for  cake  and  pastry  as  well  as  for  bread. 

Sold by crocerseTKTwhere.  Milled only by 

WASHBURN-CROSBY  CO., Minneapolis, Minn. 

18  BREAD, BREAKFAST AND TEA CAKES 

Bread,  Breakfast  and  T ea  Cakes 

"A  simple  meal  of  bread  and  butter  is  a  feast,  when 

beautified  by the  graces  of  good  breeding." 

COMPRESSED  Y E A ST  BREAD 

Scald  one  quart  milk,  let  cool,  dissolve  one  cake  com(cid:173)

tablesponful  salt, 

tablespoonfuls 
pressed  yeast,  one 
sugar.  Knead  with  flour  until  smooth  and  firm, 
it 
on  moulding  board.  Let  it  rise,  then  mold  into  loaves  as 
desired,  and  when 
bake.—Mrs.  George 
Nicholson. 

light  once  more, 

three 

taking 

N UT  BREAD 

Mix  two  cupfuls  of  entire  wheat  flour, 

two  cupfuls  of 
white  flour,  one  cake  of  compressed  yeast,  two  cupfuls  of 
milk.  When  light  add  four  tablespoonfuls  of  brown  sugar, 
two  teaspoonfuls  salt,  one-half  pound  of  pecan  nuts 
and 
enough  wheat  flour 
to  make  stiff  as  can  be  stirred  with 
spoon.  Put  in  pan,  let  rise,  and  bake  one  hour.—Mrs.  A. 
M.  LeRoy. 

RAISIN  BREAD 

One  and  one-half  pints  of  milk,  one  teaspoonful  of  salt, 
two 

tablespoonful  sugar,  one  cake  compressed  yeast, 

one 

BREAD,

BREAKFAST

AND TEA CAKES

19

flour

Scald

it over

the milk, pour

sufficient
the

seeded raisins, whole wheat
dough.

cupfuls
a soft
luke warm add the yeast
sugar; when
warm water.
Stir
for a few minutes
light
and spongy,
a soft
light, mold in two loaves,
oven for one and one-quarter

in flour
and set
add the
until

to make
salt
and
in a little
beat hard
vVhen
to make
until
and when light bake in moderate

dissolved
to make a drop batter,
in a warm place to rise.
raisins
flour
in bowl
smooth.

and more
Place

hours.- Table Talk.

dough;

knead

STEAlVIED BROWN

BREAD

One

cup molasses,

two cups hot water,
cups graham flour,

two cups wheat
two teaspoonfuls

two and one-half

flour,
soda dissolved
in a little warm water.
loaf or cans.-lVIrs. W. L. Middlebrook.

Steam two hours

in

STEAlVIED BROWN

BREAD

One

cup molasses,

two
one cup white

cups
flour,

buttermilk

four

cream),

with
hot water
tle salt,
ing powder

enough

to dissolve one teaspoonful

three-fourths

cup seeded

raisins;

cans

and steam two hours.-lVIrs.

(or

sour milk
cups graham flour,
of soda, a lit-
in four
bak-
Roy Teeple.

put

BROWN BREAD

Two

cups graham flour, one cup white
teaspoons

luke warm water,
three
cup
Steam two hours and dry in oven five minutes.-l\IIrs.
Rogers.

dissolve
molasses,

flour,
soda

one-half

fourths

two

teaspoonful

two
cups
in water,
salt.
George

20

BREAD, BREAKFAST AND TEA CAKES

GERMAN CAKE

Dissolve one yeast cake in one pint of milk and one-
half pint of water which has been scalded and cool. Add
one cup sugar and two eggs. Let raise over night, add one
cup butter, one-half cup sugar, one tablespoonful
salt; mix
like bread, but not as stiff;
in pans; when
lIght, bake.-Mrs. August Miller.

let rise and put

GERMAN PEACH CAKE

One pint sweet milk, one cup butter,

two cups sugar,
two eggs, one quart of flour, one cake compressed yeast.
then add the milk and
Take the flour, in,sert hole in center,
butter, which should be luke warm,
then add yeast cake;
let rise for a few hours, add sugar and eggs which should
be beaten well. Mix altogether
and make a light dough,
then let
In the morning spread in pans
about one inch thick. Cut peaches in dice, put on top of
cake, sprinkle with melted butter,
let
rise again and bake.-Mrs. Harry Rose.

sugar and cinnamon;

rise over night.

SCHNECKER OR GERMAN ROLL

Make yeast

same as for bread, add one quart of milk,
two eggs,
two cups of sugar, one cup melted butter, one
grated nutmeg, one teaspoon salt. Mix in flour just as you
would for bread. Let
two-
thirds of an inch thick, spread with melted butter,
sprinkle
on sugar, cinnamon and currants. Roll
the dough as you
in pans to raise; when
would for jelly roll, slice off, put
light, sprinkle melted butter,
the
top, and bake.-Mrs. D. J. Ward.

sugar and cinnamon over

the dough about

rise. Roll out

BREAD,

BREAKFAST

AND TEA CAKES

21

ROLLS

Scald one pint of milk;

salt, butter

cake of compressed

one
one teaspoonful
flour or more so that
five hours,
knead,
F'Orm into small
warm place to get
fifteen

or

return
rolls
light

yeast,

dough will not

of

one

tablespoonful

cool, and when

luke warm add
sugar,
size 'Of an egg, and one quart of
After
light.
Set m
in

stick to hands.
and set aside until

to a golden brown

butter.

and dip in melted
and then bake

to bowl

twenty minutes.-Mrs.

William B. Thomas.

ROLLS

Scald

one pint

of milk and

cool.

Take

salt, one teaspoonful

of

flour

all with

in center

flour,
yeast
yeast

flour, one teaspoonful
spoonful
lard. Mix
hole
one and one-half
water.
Sprinkle
in warm place 'Over night.
and put
knead
down and let come up light.
and cut out
minutes.-:Mrs.

add one-half
soaked
cakes
cake
don't

John Hancock.

in any style

in;

two
butter,
crust.

like pie

cup sugar, milk,
in a little
stir;

cover

thing

First
Knead

again

quarts
of
one tea-
Make
and
luke-warm
tight
in morning
carefully
twenty

air

roll you prefer

and bake

RUSKS

cake magic

yeast,
two eggs;

one
cream lard

cup lard,

Three-fourths
one-half

sugar,
add eggs well beaten,
cup warm water,
rise,
though

and in morning

not as stiff as bread.

flour

one-half
enough
add flour

cup light

:browp
and sugar,
three-f'Ourths
to
to make
al-
and then make in-

a batter.

stiff,

Set

pint new milk,

to make
enough
Rise again,

22

BREAD, BREAKFAST AND TEA CAKES

to shape and let
top while hot with one beaten egg and a little sugar.-Mrs.
George Rogers.

rise again and place in oven. Cover

the

BAKING POWDER BISCUIT

One quart

sifted flour,

three teaspoons Royal Baking
Powder, butter size of an egg and a pinch of salt. Mix soft
with milk, stir baking powder
then
salt and milk. Stir very little, and press gently
add butter,
with the hand till of proper
thickness for cutting. Rave the
oven hot.-Mrs. A.

lVI. LeRoy.

thoroughly

into flour,

BREAKFAST

lVIUFFINS

Cream two tablespoons butter' with two of sugar,

add
two cups sweet milk, three teaspoons
sifted with four cups Rour.
Bake

two eggs well beaten,
Royal Baking Powder
twenty minutes

in quick oven.-Mrs.

C. B. Mersereau.

\tVRITE l\1UFFINS

One tablespoon butter,

two cups
butter milk, one teaspoon soda, one teaspoon Royal Baking
Powder

sifted with three cups Rour.-Mrs. V. X. Lyons.

two of sugar, one egg,

lVIUFFINS

Beat

together one teaspoonful

each of lard and sugar,
add yolk of one egg, one gill of milk, one half pint of flour,
one heaping teaspoonful Royal Baking Powder, pinch
of
salt, and lastly the well beaten white of an egg. Bake in a
hot oven. This makes five large muffins.-Mrs.
Louis Ya-
lomstein.

BREAD, BREAKFAST AIND TEA CAKES

23

CORN MEAL MUFFINS

One egg, five teaspoonsful

tablespoon melted butter, one tablespoonful
cup flour, one teaspoonful cream of tartar
spoonful of soda.-Mrs. George Orr.

sugar, one-half cup milk, one
corn meal, one
tea-

and one-half

CREAM CORN MEAL PUFFS

Sift

flour, one teaspoonful

together one and one-half cups of corn meal, one
salt, one-half
the yolks of two eggs, add to them one
them into the dry mixture;
then beat
greased
in a

and one-half cups of
cup sugar. Beat
cup of cream and beat,
beat well and add the whites of eggs beaten stiff,
in two teaspoonfuls Royal Baking Powder.
Fill
gem pans
quick oven.-Mrs.

full and bake twenty minutes

F. N. Orr.

two-thirds

then beat

JOHNNY CAKE

soda, one and one-half

One egg beaten light with one-half cup sugar, one small
teaspoonful
two-
thirds cup sour cream, one-half cup sour milk (two table-
spoonsful melted lard can be used in place of cream, using
full cup of sour milk), one cup flour and one teaspoonful

cups corn meal,

'one
salt.-Mrs.

L. H. Simmons.

INDIAN BREAKFAST

CAKE

Two teacups sour milk, four
four tablespoonsful brown sugar,
cup flour, one teaspoon soda, pinch of salt. -Mrs.
fey.

tablespoonsful
sour cream,
two cups Indian meal, one
John Cof-

24

BREAD, BREAKFAST AND TEA CAKES

CHEAP GEMS

One-half

cup sugar, one tablespoonful butter, one egg,
one-fourth cup milk, one cup flour, one teaspoonful Royal
Baking Powder and one-half cup raisins or currants.
Bake
in gem tins.-:Mrs.

J. H. MacNaughton.

GRAHAM GEMS

lard,

Two tablespoonsful

sugar, one
egg, one teaspoonful soda, one cup sour milk, one teaspoonful
salt, one cup wheat flour, one cup graham flour.-Mrs. Mina
Brooks.

two tablespoonsful

GRAHAl\tl PUFFS

One cup graham flour, one-half cup wheat

flour, one and
one-fourth cups sweet milk, one egg, one and one-half table-
spoons melted butter, one tablespoon Royal Baking Powder.
-Mrs.

James C. Wood.

GOLDEN DELUSIONS

One cup milk, one cup flour, one egg, pinch salt. Bake
in gem pans one-half hour. Do not open oven door before
fifteen minutes after putting in.-Mrs.

Trownsel1.

POP OVERS

Sift

together

two teaspoonfuls

sugar, one cup flour, one-
fourth teaspoonful
salt, one teaspoon Royal Baking Powder.
Break an egg in cup, beat well,
then fill cup with milk and
add to the dry ingredients;
ta-
blespoons melted butter. Bake in gem pans in hot oven for
twenty minutes.-Mrs. W. L. Middlebrook.

lastly add one and one-half

BREAD, BREAKFAST

AND TEA CAKES

25

WAFFLES

Two

cups

flour enough
of six eggs, one-half
Royal Baking
very hard and fast

sweet milk, one
to make soft batter,
teaspoonful

cup melted

butter,

add the well beaten
salt

and four

Powder.

Last

add beaten whites

for a few minutes.-~1rs.

and sift
yolks
teaspoonfuls
beat
J. P. Griffith.

and

CINNAMON

BUNS

One pint of

flour, one teaspoonful

Powder,
a dough

one tablespoonful
you can knead. Mix flour,

salt, one
butter,

teaspoonful
sufficient
salt
and
into the flour, and
smooth;
spread with melt-
and
or
two inches wide
pan that has

currants

till

forty-five minutes.-Wy-

and knead

rub the butter

together,
out on the board
about one half
cup sugar,
and cut
side up in a deep baking
slowly

inch thick,
cinnamon

in pieces

about

about

Turn
into a sheet

Royal Baking
milk to make
Baking Powder
add milk.
roll
ed butter,
raisins;
them cut
and stand
been greased.
Bake
andotte Cook Book.

one-half
tightly

roll

GERMAN PUFFS

the

a thick

pan over

In a sauce

butter. When

fire put one
boiling,

cup of milk and
cup
stir
and when
cold, acId the yolks of four eggs, one at a time. When
Put
egg~ and

pans, brush over with beaten

acId whites

is formed.

flour until

two tablespoonfuls
of
almost
well
in four welJ greased
bake about

incorporated,

in a hot oven.

thirty minutes

to a stiff

Remove,

in one

beaten

froth.

paste

26

BREAD, BREAKFAST AND TEA CAKES

SWEET MILK PAN CAKES

Two cups

sweet milk, one egg, one large

teaspoonful
melted butter, one teaspoonful
salt,
two small cups flour and two teaspoonfuls Royal Baking
Powder.-Mrs. W. L. Middlebrook.

sugar, one teaspoonful

SOUR MILK PAN CAKES

Three eggs,

two cups sour milk, one teaspoon soda,
to thicken.-

Stir with flour

in

one-half cup boiling water.
Mrs. E. D. Carr.

SOUR CREAIM PAN CAKES

Beat

three eggs very light without

add
to them one and one-half cups sour cream, one-half cup but-
termilk or sour milk, one teaspoon soda, a pinch of salt.
Beat until
light and smooth and add flour enough to make
a thick batter.-Mrs.

C. W. Dunton.

separating,

and

CORN MEAL PAN CAKES

One pint of butter-milk,

one pint corn meal, one des-
flour, one of sugar, one of butter, one egg, one
sertspoonful
teaspoonful
soda, salt
'Mix meal and flour, sugar
and salt, and stir soda in the milk. Beat yolk and white
of egg separately,
Kentucky Housewife.

and add the white just before baking.-

to taste.

CORN BREAD

Take one pint of corn meal, scald thoroughly,

teaspoonful

salt,

two cups bread

sponge, one-fourth

add one
cup

BREAD, BREAKFAST

AND TEA CAKES

27

enough flour

sugar,
to make stiff.
light, make into loaves,
and when
oven one hour.-Mrs. W. J. Webber.

Put
light

in pan to rise, when
in slow
again bake

GINGER BREAD

One

cup good molasses,

two

and

all
five tablespoonfuls melted butter. Stir
one cup boiling water with a teaspoonful
in it, one teaspoonful

ginger.-Mrs.

one-half

cups Hour,
then add
together,
of soda dissolved

Mary Tucker.

SOFT GINGER

BREAD

cup sugar, one cup molasses,

one-half

One-half
two teaspoonfuls

ter,
water,
ginger,
the

last

two and one-half
cinnamon
thing

before

and

of soda dissolved

in one

cups

flour, one teaspoonful

cloves. Add

baking.-Mrs.

two well beaten
H. G. Barber.

cup but-
cup boiling
each of
eggs

SANDWICHES

Sand-wiches

"Comfort

thine

heart with a morsel

of bread."

CHEESE SANDWICHES

One cup grated cheese, yolks of two hard boiled eggs.
Mix to a thin paste with cream seasoned to taste, and spread
between very thin slices of bread.---,Mrs. C. B. Mersereau.

SALMON SANDWICHES

Drain the oil from a can of salmon, remove the skin and
bones and mash the fish very fine. Add to it
the yolks of
six hard boiled eggs, pressed through the potato ricer, half
paprika,
a teaspoonful
two tablespoonfuls
of
chopped parsley, and a half a cupful of mayonnaise dress-
ing. Spread between white or entire wheat bread.-Myrtle
Nicholson.

of salt, one-fourth

two tablespoonfuls

lemon juice,

teaspoonful

of

of

SARDINE AND EGG SANDWICHES

to remove oil,

Wash sardines with water

the
skin, and chop fine with one hard boiled egg, mix with one
and one-half
season with salt
and pepper and spread on thin slices of buttered bread.-
:Mrs. Homer G. Barber.

salad dressing,

tablespoons

remove

SANDWICHES

CHICKEN

AND CELERY SANDWICHES

Pu t

through the finest knife of the meat chopper one
cup of cold chicken. Add one cup of celery cu~ very fine,
and four tablespoonfuls of mayonnaise.-Grace

Seymour.

CLUB HOUSE

SANDWICHES

Toast a slice of bread evenly and butter

it. On one-
half put, first, a thin slice of bacon which has been broiled,
slice of toast, next a slice of the white meat of either turkey
or chicken. Cover with a piece of toast.-Mrs. William B.
Thomas.

ONION SkNDWICHES

Cut bread very thin,

removing all crust. Bermuda or
Spanish onion chopped fine and mixed with mayonnaise
dressing and spread between buttered
A. M.
LeRoy.

bread.-Mrs.

CUCUlVIBER SANDWICHES

Chop two good-sized cucumbers

fine, add a little onion
juice, a dash of red pepper, and mix with mayonnaise dress-
ing.-Mrs.

James C. Wood.

SWEET

SANDWICHES

Cut slices of white bread as thin as possible;
spread with red raspberry jam.-Mrs.

them lightly,
Griffith.

butter
J. P.

30

TvIEATS

Meats

"Oh!

the roast beef of Old New England."

SUGGESTIONS

FOR BAKING TvIEAT OR TATvIE

FOWL.

Do not

season

after placing

or put water

in the
in a very hot oven;

minutes
add hot water,
in this manner,
drawn

and bake slowly,

basting

retain

all

the juices

instead

out by steam and salt.

for

dripper
thirty
then season well,
lVleats baked
being

their

of

often.

ROAST BEEF

Lay the meat,

about

eight pounds

of sirloin,

the

first

flour,

the meat

that
the
flour
the heat.

all over with

skin side down at

and dredge
Put

ing pan,
pepper.
the lean part may be hardened. When
on the pan, baste with the fat and reduce
twice with salt and flour, and baste often. When
over,
and browning.
utes, or if it
A rib roast
Gravy:
the

a longer
the meat
the dripping

requires
Remove
of

skin side up for

time for cooking.

If liked very

to a plate

rare, bake

fifty or

is to be well done, bake one and one-half

pan over

turn

and bring

the

corner

Hold

the juices

salt

in the bak-
and
in
is brown
Dredge
all
last basting
sixty min-
hours.

seared

the

keep

and
a bowl;

let

hot.
the

:MEATS

pour off nearly

all of

and add dry flour until

the
the fat

fat; put
is all
as

add hot water,

or hot
Cook five to eight minutes

stock,
and

and stir
strain.-Mrs.

liquid in the pan settle;
the pan on the stove
absorbed.
it
A. M. LeRoy.

thickens.

Then

ROAST BEEF-GERMAN

STYLE

The

should

beef
red color.

be well
the

streaked with
roast

fat
in a bake

and have
pan,

a

Place

bright
the top with one sliced tomato,
tle
minutes

to the pound.-~Irs.

chopped

celery,

salt

one sliced onion,

and pepper.

Cook ten or

W. F. Crane.

garnish
and a lit-
twelve

BAKED PORTERHOUSE

STEAK

Take

a thick slice of steak,
two slices of

slices of onion,
salt, butter,
ery, or celery
hour.---'-':lVlrs. Harry Rose.

cover with

two

or

tomato,

a little

salt,

and pepper.

three
cel-
an

chopped
Bake

half

IVIEAT CROQUETTES

gravy

. Take

salt, pepper
cup boiling milk,
of melted butter.

any small pieces of cold meat
Season with
cutter.
of one
milk
flour, one tablespoon
meat
quettes.
crumbs
peas.-Mrs.

it a consistency
to make
crumbs,
in bread
and fry in hot
vVilliam B. Thomas.

enough
Roll
again,

and onion
two
Let
to

juice. Make
tablespoons

and cut with meat
a
of
then add
cro-
in bread
creamed

it cool,
roll

into

then in egg.
lard.

then
Serve with

32

MEATS

BEEFSTEAK AND OYSTERS

Broil

the steak the usual way. Put one quart of oysters
with very little of the liquor into a stew pan upon the fire;
when it comes to a boil
rise.
Stir in three ounces of butter mixed with a tablespoonful of
sifted flour;
and
pour
it over

thickens,
,serve hot.-lVlrs. W. F. Crane.

take off the scum that may

it boil one minute until

let
the steak;

it

MOCK DUCK

it

thoroughly.

Three pounds of round steak cut an inch thick; pound;
1Ylakea bread crumb dress-
Spread over steak and roll, skew-
in oven and bake one and one-

salt and pepper
ing same as for turkey.
ering it to hold in place. Put
half hours, basting frequently.
Mrs. George Nicholson.

Serve with brown gravy.-

SPICED BEEF RELISH

into it salt, pepper, a little sage,

Take two pounds of raw tender beef steak,

fine, put
melted butter,
well beaten eggs. Make it
with butter

very
two tablespoons
two rolled crackers made very fine, also two
into the shape of a roll. Baste
and water before baking.-Mrs. W. F. Crane.

chop

BEEF LOAF

Three and one-half pounds of round steak chopped fine,
one cup rolled crackers, one cup milk, one teaspoonful pep-
per, one tablespoon salt,
size of an egg.
Bake three and one-half hours.-Mrs.

two eggs, butter

George Orr.

MEATS

J3

ROAST

LEG OF PORK

Choose a small

leg of fine young
knuckle with a sharp knife and fill
onion chopped fine, pepper
the skin in slices, but do not cut deeper
-Mrs. W. F. Crane.

and salt. When

pork;

cut a slit

in the
the space with sage and
half done score
rind.

than the'outer

BAKED PORK CHOPS

coil

ribs,

inches

thick;

both
sugar;

Take medium lean pork

chops
remove
sides with
dip both

from the
the long bone,
salt
pepper,
sides

cut one
and one-half
them
round,
sprinkle
dredge
with granulated
the
frymg pan hot with just enough lard to keep from burning;
(in the
brown
sauce pan)
hour.
Remove
for gravy and thicken.
-Mrs. W. A. McKinney.

in the oven-medium
in a little water

and bake
chops, pour

tightly
heat-one

in flour. Have

on both

quickly

sides,

then

cover

and

STEW OF PORK AND PARSNIPS

One pound of pork chops

cut

in two inch pieces,

Stew slowly for

thirty minutes

Add three

parsnips which

have been

in inch pieces with an equal amount

cover
and then
quar-
of pota-

with cold water.
skim off
fat.
tered and cut
toes.
C. VV. Dunton.

Season well and continue

to stew until

tender.-l\1rs.

SCALLOP

OF l\iIUTTON

Cut cold mutton
a dish,

into

meat

into small pieces and put a layer of the
tomatoes
then

add a layer

stewed

of

34

MEATS

then a layer of bread

(canned tomatoes will do),
crumbs;
sprinkle salt, pepper and a few bits of butter over this lay-
er; begin anew with a layer of meat and repeat
the former
process until
layer crumbs.
Bake in a moderate oven for one-half hour.-Mrs. W. A.
McKinney.

the dish is full, having the last

PRESSED

VEAL

Boil

liquor until

three pounds of veal until

tender. Chop fine when
cold, and boil
pint.
Season highly with salt and cayenne pepper, add two well
beaten eggs and let boil one minute.
,Mix well and place in
mold with a heavy pressure on. May add slices of hard
boiled eggs in layers if desired.-Mrs.

George Nicholson.

is reduced to

it

one-half

VEAL IN JELLY

it

is tender,

Chop two knuckles of veal a little and boil in two quarts
then remove the bones, add a
of water until
blade of mace, one onion, salt, pepper, bay leaf, and four
in which the knuckles were boiled; put
cloves to the water
back bones and allow the broth to boil until
is reduced
Place veal which has been finely chopped in-
to one quart.
in mold to cool and
to liquor and add a little vinegar.
harden. Turn out on a flat dish and serve surrounded
by
parsley and sliced hard boiled eggs.-Mrs. W. A. McKin-
ney.

Put

it

VEAL OHOPS BAKED

Dip the chops in beaten egg,

then roll

In cracker

bread crumbs.

Sprinkle salt and pepper

in crumbs.

or
Put

MEATS

35
on the stove in dripping pan with half bacon fat and but-
ter, as much as though you were going to fry. When hot
the oven is hot.
put
Should they brown faster on the bottom,
turn them. Bake
from fifteen to twenty minutes.-Mrs.

in the oven. Care should be taken that

C. B. Mersereau.

VEAL LOAF

Four pounds of lean veal, one pound fresh pork chopped
three eggs, salt and pep-
fine, one cup ~ifted bread crumbs,
two teaspoonfuls of sage, butter size of an egg.
per to taste,
Pack tightly in a tin and bake in mod-
Mix well together.
erate oven two hours and a half.-Mrs. George Nicholson.

CREA'MED SWEETBREADS

Let sweetbreads

stand in cold water

for two hours. Re-
ten-
move membranes. Cook in boiling salted water until
in cold water to harden. Remove skin af-
der and then put
into a
ter which chop fine. Place in sauce pan and stir
cream gravy made with one cup cream, one half cup milk,
thicken with two tablespoons
flour, season with salt and
pepper. Serve on hot

toast.-Mrs. W. S. Crowe.

FRIED CALVE'S SWEETBREADS

Remove all membranes and blood from the sweetbreads
and drop into cold water for a short
time. When ready to
cook, pour boiling water over them and let remain a few min-
Season in salt and pepper
utes. Drain and wipe them.
and dip them in beaten egg and roll
bread
crumbs.
Walter Orr.

Fry in hot melted butter until quite brown.-Mrs.

in cracker or

MEATS

KETTLE ROAST OF BEEF OR VEAL

in cold water; have kettle very hot and melt
Wash meat
some of meat
fat or a good sized piece of butter.
Lay in
meat and brown first on one side and then on the other.
When well browned add boiling water, about a teacup at a
time, being careful not
it boil dry. When the meat
has become very tender, season well with salt and let near-
ly all of the water boil out. Brown the remainder
for gravy.
Add flour and water beaten with a fork to the consistency
of cream. Thin out with boiling water.-lVlrs. Walter Orr.

to let

BOILED HAM

Take a well smoked ham and soak in cold water

twen-
Put water enough in kettle to cover ham,
ty-four hours.
boil two or three hours until
Skin
it, sprinkle sugar over ham and insert a handful of cloves
into it. Place in moderate oven for a few minutes until
slightly browned.-Mrs.

James C. Wood.

lift and drain.

tender;

HAM TOAST

One cup of cold boiled ham chopped fine, one-half cup
the
Add

sweet cream, yolk of one egg, salt,
cream, add beaten yolk and stir until
ham, season, serve on toast.-Mrs.

N. W. Fox.

thickens.

pepper.

Scald

it

BREADED SAUSAGES

Wipe the sausages dry, dip them in beaten eggs and
Place them in a frying basket and plunge
Serve with a garnish of

bread crumbs.
in boiling fat. Cook ten minutes.
toast and parsley.-1\1rs. F. 1"1. Orr.

lVIEATS

37

VEAL CAKE---,NICE

FOR PICNICS

Take

a few slices

cold ham,

eggs,

two tablespoons

eggs and parsley,

a good thick gravy.
in layers.

a few slices of

cold

of minced

veal,
parsley,
Lay in a mold the ham,
vVhen mold is full, pour
turn

cold

two hard boiled
a little pepper,
veal,
thick gravy
over
out of mold.-Mrs.

and bake a half hour. When

F.

IVI. Orr.

SCRAMBLED

MUTTON

Two cups chopped

cold mutton,

two tablespoons

size of an English walnut.

hot wa-
Place
in

ter, piece of butter
sauce pan and when hot beat
stir until
/Salt.-Mrs. W. F. Crane.

the eggs begin to stiffen.

in three

eggs

Season with pepper

and constantly
and

lvIUSHROOM

PATTIES

Cut

two pounds of round steak into small pieces

in kettle with a tight
cook one hour,
keep from burning;
up in small
pieces.
minutes,
good rich crust
a few minutes

then

cover;

add a large piece of butter

adding

a little boiling water

all

the time

then add one can of mushrooms
Let

all cook up well

this

for

thicken with

baked in patty
to brown.-lvlrs.

flour or
pans.
Fred Orr.

starch.

corn
Fill and set

and put
and
to
cut
twenty
Have
a
in oven

FRIED VENISON

STEAK

Heat a quarter

of a pound of butter;

add two tablespoons

vinegar,
ten. When
once.-Mrs.

and when

smoking

hot, drop steak

in,

turning

done, pour
F. M. Orr.

the gravy

over

steak

and serve

of-
at

HAM PATE

Chop fine five hard boiled eggs.

lVlake a cream sauce
by melting one and one-half tablespoons butter and a table-
spoon of flour, and pouring qn one and on~-ha1f cups boil-
ing milk, season with pepper; no salt
is needed. Have a
pint of finely chopped cold ham.
In the bottom of a pud-
ding dish place a layer of the ham, then a layer of egg mois-
tened with the cream sauce,
layer of ham and
egg and pour over the remainder of the sauce. Cover
top
with half cup fresh bread crumbs, dot with two tablespoons
butter. Bake thirty minutes.-Mrs. Homer G. Barber, Ver-
montville, Mich.

then another

MEATS AND SUITABLE SAUCES

Roast Beef-Tomato

sauce, grated horse

radish, muS-

tard, cranberry sauceJ and pickles.

. Roast Pork-Apple
Roast Veal-Tomato

or cranberry sauce.

onion
sauce, cranberry sauce, horse radish and lemons are good.

sauce, mushroom sauce,

jelly, caper sauce.
or caper sauce.

Roast Mutton-Currant
Boiled Mutton-Onion
Roast Lamb-Mint
Venison-Currant
Spinach is the proper accompaniment
Green peas to lamb.

sauce.

jelly, cranberry sallce.

to veal.

BROWN SAUCE

Heat one cup of stock, blend together one tablespoon
each of butter and flour, add to the hot
two
cloves, one bay leaf, one teaspoon each of chopped onion

stock with

MEATS

39

and parsley. Cook for a few minutes.
hot.-~Mrs. vVilliam B. Thomas.

Strain and serve

WHITE MUSHROOM SAUCE

JVlelt four tablespoons butter, add one slice each of car-
rot and onion, a bit of bay leaf, sprig of parsley, four table-
spoons flour, and slowly add two cups of white stock. Cook
five minutes,
of
lemon
mushrooms
juice. Salt and pepper to taste.-Mrs.

in pieces, and one-half

and add one-half can

remove seasonings

James C. Wood.

teaspoon

cut

MINT SAUCE

To two tablespoons

chopped mint add one tablespoon
white sugar and nearly two-thirds of a cup of vinegar. Mix.
Let
C. B. lvIer-
sereau.

it stand about one hour before using.-Mrs.

CAPER SAUCE

Take half a pint melted butter and stir
and

into it one and
tablespoons
two
teaspoons
one-half
Place in a sauce pan; stir the sauce over fire, sim-
vinegar.
mering it very gently for three minutes.-Mrs. George Nich-
olson.

chopped capers

CELERY SAUCE

flour with one-half

Mix two tablespoons

butter.
into
three heads of celery into bits. Boil a few min-
and stir

Have ready one pint boiling milk, stir
milk. Cut
utes,
over the fire for five minutes.-Green

into the melted butter

then strain and put

Bay Cook Book.

cup

flour and butter

4°

lVIEATS

TIME TABLE FOR COOKING MEATS.

ROASTING MEATS-

,

'

Beef
Mutton
Lamb
Veal
Pork
Poultry,

',
about

BOILI:NG MEATS-

Beef
Beef
Mutton
Ham
Tongue
Poultry

(fresh)
(corned)

.. ,

,

12 minutes
12' minutes
IS minutes
20 minutes
20 minutes
IS minutes

a pound
a pound
a pound
a pound
a pound
a pound

IS minutes
2S minutes
IS minutes
20 minutes
20 minutes
20 minutes

a pound
a pound
a poun'd
a pound
a pound
a pound

;

,

,

POULTRIY

Poultry

"Let's carve him as a dish fit for the gods;
N ow hew him as a caress."

ROAST TURKEY

dry,

turkey;

the breast

of baking

for

fowls,"

inside
salt,

the inside of

Select

a young

soda. Now after washing,

key out with several waters,
a teaspoonful
the turkey
inside with some
"Dressing
tie the legs and wings
thread,
a little
soft butter,
dredge with a little
a cup of boiling water
key often,
turning
will be uniformly
th~ liquid seem~ perfectly
part
paper.
four hours

it around
baked. When
clear,
is likely to scorch, pin over
turkey

sprinkle
flour.

A fifteen pound

to the body,
over

now rinse
and in the next

and out, with a clean cloth,
then stuff

the tur-
to the last, mix
wipe
rub the
and body with
then sew up the turkey with a strong
rub it over with
pepper,
in
the tur-
every part
and
pierced with
If any
the bird is done.
it a piece of white buttered
and
requires

salt
in a dripping

and
pan, pour

in the oven.

Serve with

occasionally

between

three

to bake.

a fork,

Place

and set

Baste

so that

some

Gravy: When

you put

liver

heart,
ter, boil until
the water,

'and gizzard

they

become

chop fine and return

cranberry

sauce.
in to roast,

the

turkey

the
into a stew pan with a pint of wa-
them out of
they

to the liquor

in which

tender,

quite

take

put

POULTRY

it

Set

stewed.

to one

side and when

were
done it shoul~ be added to the gravy
the
turkey,
brown
The garnishes
fried
Crane.

skimmed
the gravy.
of
lemon,

having
flour
oysters,

first
to color
slices

the
that dripped
fat.

turkey
is
from the
It will not need
turkey;
W.
F.

also parsley.-Mrs.

off

for

CHICKEN

PIE

the

Put

Line

bones,

tender,

chicken

the meat

a rich baking

fricassee. When

from the longest

as
seasoned

the
thickened,

for
and the gravy

the sides of a four or six quart

chicken
Prepare
remove
IS stewed
scrape
from fire. Cut all
from the neck and back bone and throw the bones
the meat
dish
away.
of an
with
a few lumps of but-
inch thick.
in slices, add the rest of the
ter,
some
being sure to have enough
to
chicken,
of an inch
a crust
fill
a quarter
the size of a tea cup.
thick made with a hole in the center
Brush
three-
quarters

the top with beaten white of egg.

the gravy,
and cover with

of an hour.-Mrs. W. F. Crane.

in part of the chicken,

cold boiled eggs

pour over

the dish,

a quarter

pudding

powder

biscuit

dough

Bake

over

cut

CHICKEN

CUTLETS

For one and one-half
chicken

of cooked

of butter

pints
tablespoons
of
spoon
when
hot,
Mix
chicken with
pepper,

flour.

Put one
add the butter

Put

rather

coarse.

dozen cutlets
chopped

use one and one-half
three
into a bowl and rub with it one table-
cup cream in sauce pan to heat;
and flour
smooth.
'teaspoon
chopped

and stir until
salt" one-~alf
onion, one teaspoon

tablespoon

little piece of chopped

one

POULTRY

43

Add mixture,

parSley,. one tablespoon lemon juice.
cook
three minutes, now add two beaten eggs, cook for a mo-
take from the fire and turn into a flat dish to cool.
ment,
When cold, butter a cutlet mold (or patty pan)
thoroughly
Pack with the chicken and
and sprinkle it with crumbs.
give mold a tap to cause to fall out. Mold is buttered but
is sprinkled with crumbs each time. When cutlets
once, but
then in sifted bread
are formed., dip first in two beaten eggs,
crumbs and fry a few at a time in frying basket
in smoking
hot lard or fat
two minutes. Drain, put a quilling of white
paper in small end of each cutlet and serve very hot with or
without a white sauce.-Mrs. Homer G. Barber.

CHICKEN WITH SPAGHETTI

for

to prevent

sticking,

and

forty minutes.

Boil chicken until very tender. Remove from bon~s in
as large pieces as possible and keep hot
in double boiler.
Prepare the spaghetti by cooking in rapidly boiling salted
water
into callander, dash over
Reheat
with cold water
a layer of
over hot water. On a hot chop plate arrange
Cover with a
spaghetti and then of chicken, alternately.
rich cream sauce made with chicken sauce.-Mrs.
C. W.
Dunton.

drain.

Pour

SMOTHERED CHICKEN

Cut the chicken as for frying. Rub salt and pepper over
each piece,
then place in dripping pan and pour over one
and one-half cups of sweet cream. Cover and bake one and
one-half hours, or until
remove cover and brown;
take up and make gravy.-Mrs. Craver.

tender,

44

POULTRY

CHICKEN CUTLETS

let

this coolon

Season pieces of cold chicken or

pepper, dip in melted butter;
dip in beaten egg and fine bread crumbs.
a delicate brown.
Serve on slices of hot
a white or curry sauce poured around.
make a nice dish if prepared in this manner.-Mrs.
C. Wood.

turkey with salt and
the. meat, and
Fry in butter
till
toast with either
Pieces of cold veal
James

PRESSED CHICKEN

One and one-half pounds chicken" one shank veal. Boil
meat with a little piece of onion, a little celery, a few whole
is cooked well,
cloves, pepper, and a little salt. When meat
then put
take it out and chop fine. Strain juice,
in chopped
meat and let come to a boil. Then put
into molds ready for
use when cold.-1Vlrs. C. B. Mersereau.

STEWED CHICKEN-GERMA'N

STYLE

Put one tablespoonful butter, one grated onion, a little
chopped celery, one tomato,
into
oven and when hot add one chicken rubbed well with salt,
pepper and flour. Baste until

into a dripping pan; put

tender.-Mrs.

Harry

Rose.

I

CHICKEN CROQUETTES

salt and pepper

One pint of milk, one large tablespoon flour, one large
to taste, cook in double
tablespoon butter,
boiler until
thick, add two cups of cold chopped chicken
and one cup of bread crumbs. Let cook five minutes. When
cold, make into small croquettes, dip in egg,
then in crack-
er crumbs and fry in hot
George
Nicholson.

lard a nice bruwn.-Mrs.

POULTRY

45

CHICKEN

AND lVIUSHROOM FILLING

FOR PAT-

TIES

Cut

chicken

in dice as

for

salad,

the

Take

place

in double

boiler
of butter
constantly.

equal quantities
stirring
of

chicken use a cup of button mushrooms
a silver knife).
a pint of sweet
of chicken,
together
add to the cream,
of
cream.
consistency
per and a dash of cayenne. When
minutes.
utes
butter
with
immediately
filling,
urmg
this
shel1.-Mrs.
patty

a sprig
count
C. W. Dunton.

and mushrooms
add one
shells

Before
to each pint.

patty
of parsley

serving,
Have

Add chicken

on one heaping

longer.

thick

cut

bot.

The

boiling

and for

in halves

each pint

until
and flour until

sauce
Season with
thick
enough,

of
(with
cream for every pint
Rub
smooth,
be
should
salt,
pep-
cook ten
and cook five min-
even
of
very hot and serve
in each. When meas-
to each

tablespoon

tablespoon

ROAST

GOOSE-GERMAN

STYLE

it.

it
after

the goose

four months

if there
to braise

Green geese about

and wash
it with

is a doubt
than to roast

old are best, as they get
as to the
very tough when much older;
It
is better
age of the goose,
it is braised and have the same appear-
can be browned
as a turkey,
ance as if roasted.
Truss
singe
by
a mix-
striking
ture
and
Dredge
pepper.
and thick
in the pan and baste
coating
of
flour.
frequently.
to the
a
young
ap-
ple sauce and brown giblet gravy.-IVIrs. W. F. Crane.

a little water
Allow eighteen minutes
twenty-five

butter,
the goose well with salt, pepper

the skin well.
a rolling
pin.

for an older one.

Flatten
Stuff

the breast-bone

it partly with

Serve with

the same

of bread,

a little

apples,

goose,

onion,

pound

sage,

Put

salt

for

POULTRY

ROAST DUCK WITH APPLE DRESSING

Clean and thoroughly wash the duck, and season well.
For dressing use baker's bread three days old and pick into
fine flakes. Chop two large very tart apples fine, add four
tablespoons melted butter,
salt and pepper. Mix and stuff
lightly in the duck. Roast
two hours in a slow oven. Serve
in its own gravy.-Mrs.

Frank Rainie.

TIMBALE SHELLS

then add one tablespoon melted butter;

Sift gradually into this one cup flour, one-half

Beat yolks of two eggs, add gradually one-half cup cold
tea-
then stir
Stand aside until cold, for
in kettle sufficiently deep to cov-
iron in fat
till heated through,.
A moment will
then into fat.
J.

water.
spoon salt,
in beaten whites of two eggs.
several hours. Then put fat
er
iron. When hot, put
drain and dip into batter,
brown them,
H. MacNaughton.

then tap and let shell fall on paper.-Mrs.

ROSETTES

Mix and sift

separating,

two eggs without

thoroughly to make a smooth batter

together one and one-half cups flour and
a pinch of salt. Beat
add a
half cup of milk and stir gradually into the flour mixture.
and add gradu-
Beat
ally half a cup of milk to make a thin batter.
The rosettes
Immerse
make a dainty basis for chicken patties.
rosette
iron in boiling lard to make it hot, drain,
then gently lower
its depth into the batter. A thin film
it about
iron and this is immediately im-
of batter adheres to the hot
mersed in the hot fat.
is ready to be

In a few seconds,

three-fourths

it

POULTRY

47

transferred to a dripping pan.-Mrs. George Nicholson.

Roast Turkey-Cranberry
Boiled Turkey-Oyster
Boiled. fowls-Bread

sauce, currant

jelly.

sauce.

sauce, onion sauce,

lemon

sauce,

cranberry sauce, jellies, also cream sauce.

Roast Goose-Apples

or cranberry sauce, grape or cur-

rant

jelly.

VEGETABLES

Vegetables

"Under

the earth,

in fragrant

glooms

I dwell."

HASHED BROWN POTATOES

Slice or chop one pint cold boiled potatoes,

season, and
mix with two tablespoonfuls
cream. Turn into iron frying
pan containing two tablespoonfuls hat butter; press flat and
let brown without
stirring. When nicely colored on under
side, fold over like an omelette and turn out on hot platter.
-Mrs.

C. W. Dunton.

BROWNED POTATOES

Peel

'Of potatoes

the number

required; one hour before
serving place them in the oven around the meat, dredge and
baste as you do the meat.-1tlrs. William B. Thomas.

CREAMED POTATOES

A generous pint of cold boiled potatoes cut

dice.
Put
two tablespoons of butter and 'One tablespoon of flour
in a double boiler, stir to a paste and stir in one cup cream,
season with salt and pepper, stir until
it boils, and add po-
tatoes.-Mrs.

James C. Wood.

into

VEGETABLES

49

SCALLOPED

POTATOES-KENTUCKY

STYLE

bits of butter,

Peel and slice raw potatoes
in a buttered

layer of potatoes
salt, pepper,
sprinkle with flour. Add another
and continue
putting
bake

into the oven, pour

in this way until

quarters

a quart
of an hour.-1frs.

a little

three

the same as for
earthen

frying. Place
dish and season with
chopped
and
season,
the dish is filled. Just before
and

of hot milk over

layer of potatoes,

onion,

W. F. Crane.

POTATOES

IN THE HALF

SHELL

Bake six medium sized potatoes; when they are soft, cut
IVIash
two table-
stiff.
grated

a slice from the top of each and scoop out
it, add two tablespoons
of butter,
spoons of hot milk and the whites
Put
cheese and bake for

skins,
sprinkle with
in a very hot oven.

salt,
of two eggs beaten

back into the
five minutes

this mixture

the potato.

pepper,

FRIED APPLES

Slice sweet apples.

Prepare

in ham drippings.

putting
sprinkle with
when brown.-Mrs.

brown

sugar
N. W. Fox.

frying pan by heating
the

Lay
and fry like pancakes,

apples

the

III

it and
pan,
turning

ESCALLOPED

TO~lATOES

Season a can of tomatoes with one teaspoon

of salt

and
a shallow dish with a
sprinkle
of onion
crumbs which

tomatoes,
and a few drops

in the

teaspoon

of bread

of pepper.
crumbs,

Spread
pour

them a teaspoon

of sugar

one-half
thin layer
over
JUIce. Cover

the top with a cupful of bread

50

VEGETABLES

have been moistened with a tablespoonful of melted butter.
Bake in a hot oven for fifteen minutes and serve in dish in
which it has been baked.-Mrs. W. F. Crane.

MACARONI WITH CHEESE AND TOlVIATOES

Break up one-half package 6f macaroni and boil until

ten-
der in plenty of hot water. Drain off the water and put a
layer of macaroni
in a buttered dish, sprinkle with salt and
pepper, grated cheese and small bits of butter. Add a lay-
layer of
er of canned tomatoes well seasoned,
top
macaroni, cheese and tomatoes until all
with plenty of grated cheese,
bread
:M. Orr.
crumbs. Bake one hour

is used. Cover
and

in a slow oven.-Mrs.

then another

sifted
F.

butter

GREEN TOMATO VEGETABLE

Four onions, four green tomatoes,
sugar,

vinegar, one
water, pepper, salt, a little butter.
W. Fox.

tablespoonful

of

two tablespoonfuls

of
tablespoon-ruls
N.

three

Cook slowly.-l\1rs.

BEETS

Wash well,

taking care not

to scratch the skin, as they
will bleed while cooking if this is cut or broken. Cook in
Drain, scrape
boiling water an hour and a half,
off the skin, slice quickly with a sharp knife; put
into a veg-
etable dish and pour over
them half a cup of melted but-
ter, a little salt and pepper.-Myrtle

Nicholson.

if young.

STRING BEA.NS

String,

snap and wash two quarts of beans, boil in pien-

about

ty of water
in about
half. Drain,
a half pint of sweet

two quarts

stir

VEGETABLES

fifteen minutes,

drain

of boiling water;

.

in one tablespoon

butter,

cream.-JVlrs.

A.

IV1. LeRoy.

51

boil

and put on ~gain
and a
and

salt, pepper,

an hour

STRING

BEANS A LA PAULES

JVlix one tablespoonful
in a sauce

smooth

flour
boiling add salt, pepper
Continue
until
yolks of
tablespoonful
cannot
juice until

stirring
two eggs,

the moment

butter
pan,

add one

and two cups of boiled string
steaming

hot,
two tablespoonfuls

and one tablespoonful

of
cup milk and when
beans.
then turn in the beaten
and one
lemon juice
case
in
It
and lemon

chopped

parsley.
be served at once, omit

Serve at once;
the yolks of eggs

of serving.-:Mrs.

D. VV. Roos.

PARSNIPS

Peel parsnips,

them in plenty

of water

until

halve
ter

for

them,

drain

frying.-Edna

boil
in collander,
Tucker.

fry golden

brown;

tender,
use but-

Boil
not until
roll

in melted

BROWNED

SWEET

POTATO

the potatoes

tender.

until
Remove

they can be pierced with a fork, but
lightly with sugar,

the skins, dust

butter,

salt, pepper,

and brown

111 oven.

BOSTON

BAKED BEANS

One

quart Leans
cover with cold water,

picked

Let

stand twenty minutes

over

and

place on stove

soaked

night.
to a
on back of stove, not boil-

and bring

all

Drain:
boil.

VEGETABLES

and rinse

crock, add one-half

ing. Drain
covered
fuls molasses,
one-third
Fill dish with hot water.
filled with hot water.-1\Irs.

thoroughly

with

hot water.

Put

in

teaspoonful

pound salt pork,
pepper,
to ten hours,

two tablespoon-
to taste.
keeping

salt

eight

Bake
:Mary Tucker.

CREAlVI CABBAGE

yolks of two eggs. one-half
butter
stir until

size of an egg,
it boils,
then

cup sugar,

one-
salt and pepper. Put
of
stir
J.

cup
pan,
Let boil and pour over cabbage while hot.-lVlrs.

in one

Beat

together
half cup vinegar,
in sauce
cream.
P. Griffith.

BAKED BEANS

\\lTTH TOlVIATOES

Same as ordinary
of salt
instead

pork,
and hot water;

baked beans,
and one
add one-half

substituting
can tomatoes

teaspoonful

to taste,

and one teaspoonful

elry mustard.-lVLrs.

instead

one cup but-
of
pepper,
"T.

D.

ter
molasses
salt
Guinan.

ESCALLOPED

ONIONS

until

nearly

Boil onions

tender.
dish with
of onions
Season well, and add milk to nearly
three-quarters

alternate

layers

of an honr.-1\rLrs. George Holbein.

Fill

and
cover

a deep buttered
crumbs.
cracker
the whole.
Bake

CORN FRITTERS

One cup grated

corn, yolk of one egg, one tablespoonful

cream,

flour

enough

to thicken.

Fry

in butter.-Eva

Orr.

VEGETABLES

BAKED CORN

53

Beat

two eggs with one can corn, butter

and one-half

one
one-quarter
twenty minutes.-NIrs.

cup toasted

cups milk,
bread

A. D. Cox.

salt
crumbs.

and pepper
Bake

size of a walnut,
to taste,
and
in quick oven

ASPARAGUS ON TOAST

Cut

the tender
until

part of asparagus
tender.

in asparagus

111 salt water
may be dipped
lay on warm dish. Drain your
season with salt and pepper;
and serve.-NIrs.
A. D. Cox.

some

ready

in inch pieces.

Cook
Have
toast which
liquor.: butter well while hot,
and lay on toast,
cream over all,

pour hot

asparagus

sweet

TUdE

FOR BOILING

VEGETABLES

Fresh green corn or peas, 8 to 12 minutes

squash,
young

summer

ach,
fresh tomatoes,
20 to
young),
minutes

hominy
hard boil.

30 minutes;

string
onions,
turnips,

beans,

young
beets,
potatoes,

and sweet

beans,

lima
cabbage
parsnips,
45 minutes;

cooking;

spin-
asparagus,
and potatoes,
(at!
15

carrots
rice,

V\Tinter vegetables

require

Old beets

tables.
in boiling salt water.

require

twice as long as summer
Put

four hours.

three or

vege-
all on

54

ADVERTISEM ENTS

If you wish

to prove

the

excellence

of

the

reCipes

in this book,

purchase

the

necessary

ingredients

of

FRANK CLARK & co.

GROCERIES

and PROVISIONS

Flour,

Feed, Hay, Crockery,

Glassware,

Etc.

Local and Long Distance

'Phone

I 8

CEDAR STREET

ADVERTISEMENTS

55

The Standing of a Merchant

of goods he sells.
Is
fixed by the quality
and are Standard
Our goods are the best
in this
everywhere. We are sole
vicinity for the following lines of Standard
goods:

agents

Stoves and Ranges-Majestic,

nown, Garland,
Beckwith Round Oak.

Radiant Home, Re-
Stewart, Peninsular, P. D.

Lisk Manufacturing Co.'s High

grade, Anti-rust
tin, Galvanized, Nickel Plated Copper, and
Four-Coated

Steel Ware.

Enameled

Enameled Ware-We

import direct

from Germany
and Austria, Wupperman White Enameled
Stamped
Steel, Hollow and Elite Enam-
eled Ware.

We guarantee

square deal

a square meal
at

to all who trade

a

and
the

Chicago Lumbering Co. Hardware Store

A. M. LE RAY, Manager

S6

ADVERTISE:LvIENTS

"Hydrated" Lime

for the Household

Use "Hydrated"
Disinfectant,

for Patching Plastering,

Lime

for Whitewash,

for a
etc., etc.

In 40 lb. packages

The

White Marble Lime Co.

SALADS

57

Salads

"How fresh

and

green

you are!"

The Spanish

for oil, a spendthrift
stir

it up.

say: To make
for vinegar,

a perfect
a wise man for salt, and a madcap

should be a miser
to

salad,

there

FRUIT

SALAD

One-half

dozen
oranges,
one
cup white
cup nut meats

can pineapple,
cherries,
one
mix,
same
ries.-Mrs. William B. Thomas.

and when
as

for other

salads.

ready

to serve,

one-half
grapes,
(English

bananas,

dozen
one
one cup sun cooked
Drain;
dressing
cher-

walnuts).
salad

cover with

Garnish with maraschino

LOBSTER

SALAD

One can lobster,

two hard

fine,
walnuts
dressing.-Mrs.

(broken).

boiled

picked to pieces, one cup celery chopped
cup English
a mayonnaise

Mix and ponr

fine, one

chopped

eggs

over

it

James C. Wood.

SHRIlVIP SALAD

Two

cans

shrimps,

one pint

can mushrooms

one
er with salad drcssing.-:M rs. G. H. Brusie.

and one-half

celery
can

cut
peas.

in small
Put

pieceS',
togeth-

58

SALADS

SHRIMP

SALAD

Open one can shrimps,

pick them to pieces,

boiled eggs, a little celeJ;Y cut
mixture
Griffith.

and toss

lightly with a silver

fine,

thr~e hard
turn salad dressing over
P.

fork.-Mrs.

J.

CHICKEN SALAD

One pint chopped chicken (chop skin separately

to salad) one quart

er to lend moisture
and season with salt and pepper.
right
salad dressing
with slices of hard boiled eggs.-Mrs.

to make

the

Pour over

and fin-
chopped celery. Mix
enough
Garnish

this
consistency.
H. G. Barber.

CABBAGE

SALAD

Equal parts of cabbage and celery chopped (not

too fine),
add to this a cup of chopped beet pickle and a cup of nut
meats.
into this the salad dressing just before serving.
-Mrs. H. G. Barber.

Stir

WHITE

GRAPE

SALAD

One pound of white grapes, one pint of chopped celery
taking
cold. When ready to serve mix

aM one cup English walnuts.
4IUt seeds. Keep perfectly
~ith mayonnaise

dressing.-Myrtle

Cut grapes

Nicholson.

in two,

SPANISH

SALAD

One cup of chickoo meat
in cubes, one-half

in small pieces, cucumber
cut
in small pieces, one-
half can of French peas and two cups of celery. Mix with
salad dressing.-Mrs. William B. Thomas.

cut
cup radishes

cut

SALADS

TOMATO

SALAD

59

Peel medium sized tomatoes,

cut out

the stem end of each tomato

Chill

center.

around
the
the
each with equal parts
mixed with salad dressing.
serve with more of

tomatoes
of celery, nuts

and then

a

circular

and remove
the

piece
a little of
cavity
of
and hard boiled eggs,
leaf and

fill

Place each on a lettuce

the dressing.-Mrs.

Louis Yalomstein.

TOMATO

AND SHRIMP

SALAD

tomatoes

smooth
and leaving
of shrimp

Fill

and cut

in halves,

scooping
only the shell.
shells
and celery, mixed with mayon-
leaf and serve with a spoon-
Louis

these

cream on top of tomatoes.-Mrs.

Place on a crisp lettuce

large
Peel
the center

out
with equal parts
naise.
ful of thick whipped
Yalomstein.

POTATO

SALAD

Use equal parts of hard boiled eggs,

tatoes.
small
ion.
-l\1rs.

Add a small

cucumber

add one
pieces.
Serve with a dressing made

If desired,

Louis Yalomstein.

and a small

celery and cold po-
in
on-
cream.

finely chopped

small
rich with whipped

tomato

cut

HAM SALAD

Take
it until
equal quantity
ing:
egg, one

Two eggs,

cold boiled ham, a little
it
is thoroughly mixed,

fat and lean together,
in pieces ~:ze of peas;

of celery cut

fine; mix with following

two tablespoonfuls
a

mustard,

sugar, butter
pepper

little

teaspoonful

chop
add
dress-
size of an
and
thrce-

60

SALADS

cup vinegar.

quarters
thin with cream. Garnish with hard boiled eggs.-Mrs.
Orr.

Cook like a soft

custard; when

cold
M. W.

VEAL

SALAD

Cook a three pound tender

veal

steak.

When

in dice, and add one can of small peas,
in small pieces.
Serve with mayonnaise
rather

highly.-Edna

Tucker.

EGG SALAD

two cups celery

dressing.

cold, cut
cut
Season

Boil

eggs

until

hard,

about

twenty minutes.

in cold water,
cut

ready to serve,

dressing:

them stand
When
following
sugar,
and pepper
cold add whipped
people.-Edna

one-half

to taste.

Tucker.

and remove

shells

in small pieces

and pour over

two well

beaten
one level

eggs,

one-half
teaspoon mustard,

cup butter,

Cook in double boiler until
eggs will

Eighteen

cream.

Then

when

let
cold.
the
cup
salt
thick, when
serve
twelve

SALAD DRESSING

Two

teaspoonfuls

teaspoonful
cup 'sugar,

of mustard,
of pepper,
one-half

flour, one of

two of
two tablespoonfuls

cup

vinegar.

then beat

the yolks of two eggs

and pour

over

the

eggs. When

needed,

add one

to a cup of cream.-Mrs.

Fennell.

one-eighth
one-fourth
thick,
mixture
ful

salt,
butter,
Boil
until
the boiling
teaspoon-

SALAD DRESSING

One-half

cup vinegar,

two tablespoonfuls

butter,

one tea-

SALADS

61

salt, one teaspoonful mustard.

:Mix three

sugar,
water,

spoonful
teaspoonfuls
blespoonfuls
vinegar
the
Mrs. Gertrude Orr Burt.

on in double boiler,
thickens.

one
then

above

until

it

teaspoonful
add three well beaten

cornstarch

let

it come to a boil and stir
Thin with

cream or milk.-

in two
eggs.

heaping
ta-
Put
in

SALAD DRESSING

cupful

heaping
one-half
cupful

One slightly
little hot water,
one-half
beaten,
set
gether
in a bowl,
consistency
of custard.
it to become perfectly

butter,

vinegar,
and

tablespoonful mustard mixed with a
well
"Mix to-
and cook to
Strain through wire sieve, and allow
lVI. LeRoy.

in the top of a teakettle

cold before using.-Mrs.

a little

three

eggs

salt.

A.

lVIAYONNAISE

DRESSING-\i\TITH

OIL

Yolks of two eggs,

two-thirds

vVork all

lemon.
dash of cayenne, pepper

together,

and salt

add each ingredient

cup 'Of olive oil, juice of one
slowly. Add
Frank Rainie.

to taste.-Mrs.

ADVERTISElVIENTS

SHAKER

SALT

Perfectly.

Flavors Everything

Always Dry,
Flows Freely even in Damp Weather, unlike the
lime-laden
in damp
weather

salts which refuse
and when dry, harden

to sift
like adamant.

Shaker Salt

is packed in air-tight-germ-proof
immaculate

This keeps Shaker Salt

Cartons.
in its Purity and Flavor.

Bag Salt Absorbs Odors

as quickly as
Milk or Butter.
SALT
pleases
"ALL the People, ALL the Time."

SHAKER

just

Order a Few Cases.

Diamond Crystal Salt CO.,

Your Customers Will Do the Rest
St. Claire, Mich.

OLIVER HART, Jr.

Dealer

in

.groceries and !Provisions~ .7Iour~ .Peed

Jt"ay.1 Crockery
Slassware~ 8tcII

Telephone

144

Cor. Cedar and Elk Street

ADVERTISElVIENTS

Crawford Shoes

for Men

C. P. Ford's Shoes

for Ladies

L. ROSENTHAL

...........~~~~~
Leader in Style
.......... ~~
.......... ~
We Cater for Your Trade

~

Satisfaction Guaranteed

You Will Always Find the Best Goods at Lowest Prices

Dry Goods, Cloaks
Carpets and Rugs

Stein Block

Clothing

PATRONIZE HOME INDUSTRY

Orr Bros. 6 Co.

Proprietors

of

Ohe cSxcelslor
91/eat 91/ar/cet

The only meat dealen in the city who

slaughter

all

their

meat at home

East Side T dephone No. 6
West Side T dephone NO.7 4

64

ADVERTISElVIENTS

J. W. BARTON

H. F. BARTON

!iJarton !iJrothers

cSanilary !Plumbers

and

.?foaling 8ngineers

Office and Workshop, Mosher Block

EstimatesFumished

.

Jobbing Promptly Attended To

/st 91ational

!iJank

01' 91lanisti'lue

CAPITAL,
SURPLUS,
DEPOSITS,

$25,000.00
8,000.00
225,000.00

•

A. S. PUTNAM, President

WM. B. THOMAS, Vice Pres.

WM. S. CROWE, CMhier

Accounts of Individuals, Firms and Corporations Solicited

ENTREES

65

Entrees

"But who

could

have

expected

this!"

PARSLEY

OMELET

eggs

milk,
to a stiff

Four
spoonfuls
beaten
a walnut,
pour
parsley. When
over.
Clarke, Tonawanda,

stand

Let

separately.
and white

beaten
salt,
Butter
froth.
into
the omelet
set,
under
and
a few mintues

To

yolks

pepper.

Add

add six table-
the whites
size of
chopped
it half
H. VV.

a hot pan with
butter
pan and cover with
double
side
and serve
hot.-lvlrs.

brown,

Boil hard,

remove
until brown.
and pour over

111 butter
cream,

N. Y.

FRENCH EGGS

shells

and

roll
lv[ake a gravy

in cracker
of butter,

crumbs,
crumbs

fry
and

them.

STUFFED

EGGS

SlX eggs
lengthwise,

add

of each white
and
two
to taste with
cream sauce

Boil
carefully
halves
a fork
season
enough
one

twenty

minutes,
the

together.

remove
part

tablespoons
salt,
to moisten;

pepper,

remove

yolks

and
Mash
of deviled

butter

viz:

One

shells,
the

cut
the
two
put
yolks with
the
ham.
or potted
and mustard
and
cup milk heated,
Fill

flour.

tablespoonful

butter,

and

one

tablespoonful

66

ENTREES

remainder

each half of whites with mixture
spread
of yolks
it, cover with cream sauce
Place

in oven and brown.-l\tlrs.

in a baking
and a layer

and press halves

together,
dish, place eggs upon
crumbs.

of buttered
W. A. McKinney.

SCRAMBLED EGGS WITH CHEESE

Two

tablespoonfuls

grated

cheese

to an egg,

milk to each egg, scrambled

fry as an omelet.

tablespoonfuls
or
to less than a stiff
A. McKinney.

If preferred,

the whites

froth and added the last

FRENCH TOAST

also three
in the usual way
can be beaten
W.

thing.-Mrs.

three well beaten

eggs, one-half

cup milk,

a

salt; dip slices of bread in this batter

and fry in butter

two or

Take
little
until welI browned.

CHEESE RELISH

One cup dry bread crumbs

in,

cheese.

then

three

into this

beat
half pound grated
ture
slow oven until a delicate
sistency.
Maud Coon.

Serve with

sprinkle

thin

eggs, one tablespoonful

Butter
top with

butter

baking

soaked in one pint cold milk,
and one-
dish and put mlX-
in a
con-

Bake
brown and of a custard-like
slices

of buttered

bread.-Mrs.

crumbs.

bread

MACARONI WITH CHEESE.

One-half

pound macaroni

broken into one inch sticks,

in three pints boiling salted water

thirty minutes.

cook
turn into a

ENTREES

cold water

over
each of butter
salt;

collander
and pour
of 'One tablespoonful
half cups of hot milk, a little
bottom of dish,
layer of cheese, macaroni
crumbs with bits of butter
cheese.

Bake until brown.-lYIrs.

dotted

then a layer of macaroni
and sauce. Cover

it; drain. Make
a sauce
and flour, one and one-
in
put a layer of cheese
and sauce,
then a
top with fine bread
it and a little grated

over
C. B. :rvlersereau.

vVELSH RAREBIT

Scald one-half
of grated
'Of a teaspoonful

into it when
hot,
has been mixed

cup of milk.
Stir
cheese, with which

two
one-
of
is
add the well beaten yolks of two eggs, and pour over
a rich

of a teaspoonful
cheese

and a dash of cayenne. When

by this method,

salt, one-quarter

In preparing

a rarebit

the

cupfuls
quarter
dry mustard
melted,
hot
crumbly

toast.

cheese should be chosen.- Table Talk.

CHEESE

BALLS

To two packages

'Of Neufchatel

cheese

of onion juice and two tablespoonfuls

spoonful
Add a dash of tabasco sauce if desired.
with butter
and serve with
paddles
William B. Thomas.

add one-half

tea-
of lemon juice.
:Mould into small balh

lettuce

or

salad.-Mrs.

SALTED ALMONDS

put
Blanch;
allow one
tablespoon
watch and shake until
lift
and put

them carefully

dust
them in a cold place at once.-Mrs.

from the grease,

them into ~ baking

of butter.
all are nicely browned.

Place

pan, and to each pound
them in the oven,
Take out and
salt,
James C. Wood.

thickly with

68

ENTREES

GRILLED NUTS

Boil

two cups of granulated

add two cups of blanched
1'Iix and stir until

sugar

it hairs;

until
and filberts.
nuts. When well coated,
turn
them out
Mrs. E. N. Orr.

and separate

sugar with half a cup of water
and dried almonds
and clings
to
into a mass,

they get

grains

and before

any that may stick together.-

A. S. PUTNAM & COMPANY

ADVERTISE:MENTS

,.y

D~UGGISTS AND JEWELERS

Flowers Furnished for Weddings and Decorative

Pur-

poses.

Floral Emblems

for Funerals.

Fresh Carnations ~eceived

Daily.

Phone

12

Manistique. Mich.

GERO & FERNEA

Shelf

and Heavy Hardware
Sporting Goods

Guns and Ammunition

Tinware and Repairing a Specialty

ADVERTISEMENTS

Toy Goods, Baby Cabs, Picture Frames, Blankets, Pil..

lows, Quilts, Carpets, Curtains

SVEN JOHNSON

Funeral Director.

Licensed Embalmer

Telephone No. 9

If You
Want Some
Up-to-Date

I~bOt05

And Prompt-
ly Finished
go to the

NEQUETTE & BRAULT, Props.

<tit!' ~boto ~aUtr!,

PICKLES

71

Pickles

"How cam'st

thou

in such

a pickle?"

SLICED CUCUMBER

PICKLE

Take

drain

cut
and

cucumbers,
salt,
gill
in callander.

fifty small
one-half
then
in the same manner,
a layer of onions,
11ix one-half

pint

and
night,
onions

water
over
small
a jar put
all
are
enough
and one-half
Mrs. C. B. Mersereau.

first
used.
to cover,

add one
'Ounce celery

three

hours,

rinsing

stand
Prepare

one-half
in cold water.

them in 'slices, cover with
or
let
pint
In
until
vinegar
seed

ounce mustard

oil with

of olive

then 'One of cucumbers

over

the pickles.-

and one-half
seed

and pour

LITTLE

CUCUMBER

PICKLES

Take

to bear

cucumbers

seventy-five

Put
up an egg;

small
and wipe them.
enough

fresh; wash,
brine
strong
Next morning wipe each one and place
in one jar
and take
add one slice onion,
seed,
f'Or each quart

of mace,
it

six whole cloves, one-fourth
tablespoonfuls
come
to the

an inch long and very
into a crock and cover with
night.
jars. Measure
the pickles,
kettle
and
ounce mustard
radish
point

take
to cover
into a porcelain

horse
steaming

en'Ough for all.

as will
this

two
just

as much

in glass

vinegar

blades

leave

over

jar.

Let

two

Put

72

(must
ready

not boil),
for use

after

PICKLES

then

pour

over

pickles

three weeks.-Mrs.

:MUSTARD

PICKLES

and seal.
VV. A. McKinney.

\V III Le

Cut

two cauliflowers

into small pieces,

Fill

a two quart

can,

boil
cover with

three

quarts
two quarts

Fill

two weeks.

soft.
Peel
two weeks.
them three mornings

until
stand
over
half cup salt.
stand
cover with
bages
in salt
and
sugar,
one ounce
celery
Stir
turn
Mrs. Maud Coon.

one
seed,
together,

one-half

vinegar

can, cover with vinegar,
in small

two quart
Cut
and let
up fine the day before
Dressing
and water.
cider
six tablespoonfuls

two quarts
Cut
stand
you make your pickles;
for
vinegar,

cucumbers
two weeks.

two gallons

cup flour,

quarts

two

in salted water
and let
vinegar
and
small
onions
pour
boiling water
and one-
and let
pieces,
cab-
two
let stand
Two
cups
ounce
nnwder.

of pickles:
one-half
one

and
mustard,

curry

turmeric,

one ounce

into the hot vinegar,

boil up and pour.-

MUSTARD

PICKLES

ions,
Add four
four hours.
one
together.-l\1rs.

tablespoonful

Slice

two

quarts

small

cucumbers,

quarts

small

on-

two bunches

quarts water,

celery,

four green
one pint
Scald one cup flour,

and let

salt,
six tablespoonfuls

one cauliflower.
twenty-
mustard,

stand

two
peppers,

turmeric,

and

enough

vinegar,

and

boil

all

John Mosher.

IvIIXED PICKLES

One

peck

cauliflowers.

green
Slice,

tomatoes,
salt

and add water

one

peck

small
to cover

onions,
and let

four
stand

PICKLES

73

hours.

turmeric,

pound black pepper,

twenty-four
one-half
ounce
mon, one-fourth
tard seed, one-half pound flour mustard,
sugar,
in kettle,
J. H. MacNaughton.

of celery cut

cover with

vinegar,

plenty

Drain; mix with a handful

horse
one OUBce cloves, one ounce

radish,
cinna-
one pound white mus-
one-half pound brown
Place

fine, and small cucumbers.

and cook until

tender.-Mrs.

GREEN TOMATO

PICKLES

One peck green

over night.
thin, one-half
sugar,

stand
sliced
pounds
allspice, one ounce cinnamon,
Cook three or

four hours.-Mrs.

brown

salt

thin,

sliced

tomatoes
Drain,

dry, and add one-half

and let
peck onions
gallon
three
one teaspoonful mace, one teaspoonful

cup water,

vinegar,

freely

one

and two green peppers

cut

fine.

Mary Tucker.

CHO\i\T CHOW

One peck green

tomatoes,

onions,

green or red peppers,
six large white
ounces celery seed,
spoonfuls
salt, one
thing fine and drain tomatoes
and pour boiling
over night,
vinegar

drain through
over and can.-Mrs.

cider vinegar

one quart

two ounces white mustard
tablespoonful

one pound

horse

sugar,

one peck cabbage,

radish,
granulated

one dozen
six cucumbers,
two
two table-
black pepper. Chop every-
after chopping. Mix all together
remain
cider

all.
fresh boiling

to cover
sieve and pour

seed,

Let

it

George Nicholson.

PICKLED

ONIONS

Select
the outer

small onions,
skin; put

all

remove
them into brine

carefully with a silver knife
hours,

for twenty-four

74

PICKLES

then put
over

them.-Mrs.

the onlOns In a jar and pour boiling cider vinegar

Allen Stewart.

CORN PICKLE

Ten cups

corn cut

from cob,

ten cups

chopped

one-quarter

pound mustard,

two red peppers,
cups
Cook nearly one-half hour.-Mrs.

two tablespoonfuls

sugar,

scant

salt, one-half

George Rogers.

cabbage,
three
gallon vinegar:

TOMATO SAUCE

tomatoes,

Thirty
spoonfuls
gar. Boil one hour.-Eva

ripe
sugar,

Orr.

six chopped

five tablespoonfuls

salt

onions,

eleven

table-
and six cups vine-

A D V E R T I S E M E N TS 

75 

H.  WINKELMAN 

Get  the  Habit  of  Buying  Here 

Manistiquc's  Headquarters  for 

Men's  and  women's,  boys  and  girls  ready-to-wear  Cloth(cid:173)
ing,  Dry  Goods,  Furnishings,  Hats,  Shoes  and 

Rubbers,  Furs,  Notions,  Trunks,  Suit  Cases,  etc. 

Our  large  stocks  are  always  high-grade,  up-to-date  and 

lowest  in  price  consistent  with  good  qualities. 

Goods  not  satisfactory  cheerfully  exchanged  or  money 

willingly  refunded. 

Our  store service  is  excellent.  We  are sure we can  please 

you.  We  solicit  your  trade.  A  call  will 

be  appreciated. 

FIRST  NATIONAL  BANK  BUILDING 

TUESDAYS,  THURSDAYS,  SATURDAYS 

MANISTIOUE 

PHONE 

2 2 2 -3 

'Dr.  %.  J.  fiailej/ 
SPAys/c/an 
Osteopathic 

7 07  LUDINOTON  STREET 

ESCANABA 

MONDAYS.  WEDNESDAYS  AND 

FRIDAYS 

ADVERTISEl"r ENTS

I FORGOT
TO GET

A.nnours

••SIMON PURE"

LEAF LARD

What

is it?

deal

Just purified Leaf Lard. Nothing added
All excess of greasy
But a clever Armour Process
undesirable

still, by extracting

eliminated.

removed.

it choicer

and leaving a rich, creamy odor and flavor

to it, but a great
characteristics
makes
element,
place of the porky kind.
lard it works into flour quicker, and goes
its slightly higher cost
is more than offset
finer quality of the pastry it helps to make.
10 pound pails. Ask your grocer

in
Being less greasy than ordinary
so that
further,
in this, and the
In 3, 5 and

every

for

Armour's uSimon=Pure" Leaf Lard

J. o. CUR.RIE. Agent

PIES AND PASTRY

77

Pies and Pastery

"Who'll
There's poetry in pie."

deny the

dare

truth,

PLAIN PIE CRUST

Two

cups of sifted

lard, one-half
into it with a large knife until
in the water with the knife,
paste.
Roy.

This makes

crust

cup ice water. Add salt

fi'Our, one teaspoonful

salt, one

cup
to flour and chop lard
Stir
roll out and line the tins with the
for
A. M. Le-

is thoroughly mixed.

two pies.-l\1rs.

it

LEl\10N PIE

and

Juice

and grated

rind of one

two tablespoons

lemon,
two eggs,
top,
corn starch,
nut, and a pinch of salt. Let boil
the

cups hot water, one cup sugar,
for
the
hickory
ring constantly.
with four
in oven.-Mrs.

one-half
the whites
size of a
stir-
stiff
and put on top of pie. Brown

one
saving
butter
two minutes,
eggs beaten

tablespoons

the whites

Trownsell.

sugar,

Take

of

LEMON FRUIT

PIE

One

cup chopped

raisins,

juice

three tablespoons water.

and pulp of one lemon,
Bake with

one cup sugar, one egg,
two Crtlsts.-lvlrs.

C. G. Ekstrom.

PIES AND PASTRY

APPLE

CUSTARD PIE

Stew six large mealy

apples,

and separate

sweeten
the whites

and flavor

and yolks.

light and add to the cooked apples.

should

become

very light.

till

eggs

three

Take
the yolks
the whole mixture, which
pie tins with paste, pour
to bake.
sugar,
meringue

flavor with

the whites

Beat

in the mixture
the eggs

of

and set
to a stiff
pie is baked
Housekeeping.

vanilla. When

and brown in oven.-Good

Then

to taste.
Beat
beat
Line
in the oven
froth with
cover with

VICTORIA

PIE

Steam SIX apples

until

butter

.mix a tablespoon
and add yolks of four eggs,
one cup cream.
mixture
-Mrs.

and bake in quick oven.
Allen Stewart.

press

tender,

sieve
Let

apples while

through
hot.

and
into
cool.
juice of one lemon, one cup sugar,
fill with
top with meringue.

Cover

Line pie tins with good puff paste,

APPLE

PIE

Line pie tin with puff paste
one

and cover with

and bake.
cup sugar

thoroughly
butter

done. When

and cinnamon

and cover with whipped

Pare
six tart
and one-half
taken

to taste.

cream.-l\{rs.

ap-
cup
from
\\Then
C.

core

ples,
hot water. Bake until
oven add one tablespoon
cool,
G. Ekstrom.

the crust

fill

CHOCOLATE

PIE

Put
water,

four
let

tablespoons

grated

stand

for

five minutes:

chocolate
yolks

In one pint boiling
of
two

two eggs,

PIES AND PASTRY

79

corn starch
flavor with vanilla

tablespoons
thick,
with meringue.-Eva

Orr.

and six tablespoons
and put
into crust.

Boil

sugar.
till
Bake and cover

COCOANUT

CUSTARD

PIE

One pint milk.

grated

nutmeg,

one

two eggs, one-half
cnp cocoanut.-Mrs.

cup sugar,

one-half

Allen Stewart.

ORANGE

PIE

sugar,

one

stir

into

it one-half

and sngar.

cup powdered

cold milk and
Cook and stir

large
1\10isten two even tablespoons

then
for one moment,
Add grated

One
creamed.
little
milk.
on the butter
orange
juicy
the orange
baked
ingue on top and place in oven until
Talk.

and yolks of two eggs well beaten.
and slice
the
in oven to brown.

slices
thin
quickly
into
this and set

into
slices
crust with.

tablespoon
cornstarch
pint

butter,
with
a
bOlting
then pour
it quickly
rind and juice of an
large
Stir
a
Put mer-
Table

Cut another
into quarters.

cnstard mixture.

colored.-

orange

lightly

Fill

PINEAPPLE

PIE

one
three
to taste.
and four

Take
of

yolks
sweeten
of eggs
C. Wood.

eggs, one teaspoon
l\lf ake with lower
teaspoons

sugar,

as meringue.-Mrs.

can of pineapple, which will make

cornstarch
crust

two

pies:
for each pie;
and use the whites
James

RIPE CURRANT

PIE

One cup mashed
water, one tablespoon

currants,

one cup sugar,

two tablespoons
flour beaten with the yolks of two eggs.

80

PIES AND PASTRY

then cover with the beaten yolks of the eggs and two
J.

in oven.-Mrs.

and brown

powdered

sugar,

Bake,
tablespoons
p. Griffith.

RHUBARB

CREAM PIE

One cup rhubarb

chopped fine, one cup sugar,

pinch salt,
of nutmeg or lemon peel, yolks of three eggs beaten,
Bake

boiling water.

one

cup

cornstarch,
using whites

of eggs

for meringue.-Nlrs.

a grating
one tablespoon
with
D.

\'Y. Roos.

one

crust,

l\1QCK CHERRY PIE

Chop a cup 'Of cranberries

.. one and one-half

ralSll1S. Add to them one cup sugar,
one-half
two crnsts.-Escanaba

cup water, and one-half

Cook Book.

teaspoon

cups
one tablespoon

seeded
flour,
Bake with

vanilla.

PUMPKIN PIE

To one can pumpkin

add one pint milk, one small

a salt

spoon ginger,
tablespoons
spoon soda.-1\tlrs. George Nicholson.

spoon salt,

cinnamon,

four eggs well beaten

two cups brown

sugar,
and a half

table-
two
tea-

NE\V ENGLA'ND PIE

cups

butter

sugar,

One egg, one and one-half

size of an
flour, one cup chopped raisins, one table-
rind of one lemon. Mix
and add, a little at a time, one cup boiling water.

egg, one tablespoon
spoon molasses,
all
Bake with one crust, with strips of crust on top of pie.-Mrs.
A. D. Cox.

and grated

together

juice

PIES AND PASTRY

BUTTERl\1ILK

PIE

Stir

together

one

cup sugar,

butter

size 'Of an egg,

egg.
one
crusts.-Mrs.

teaspoon

Add one cup chopped

each of cinnamon
S. Graham.

raisins,
and

one cup 'buttermilk,
cloves.

Bake with

8r

one
and
two

l\1INCE l\1EAT

Two

pounds

fresh

beef boiled
Let

done).

until
cool

tender

in liquor,

Add

fine.

partly

apples
raisins
cinnamon,

salted when
chop
pounds
pounds
spoons
mace, one tablespoon
spoon
salt,
and one-half

three
pint

two

chopped,
chopped
four

beef
pounds

pounds
two
and boiled
tablespoons

suet

chopped

citron

five minutes,
nutmeg,
two

cloves, one tablespoon

allspice,

pounds
brown
vinegar.-~.,IIrs.

one pint

sugar,
George Nich'Olson.

(it

should
remove
fine,

be
fat,
two
three
chopped,
four
table-
tablespoons
one table-
cider

boiled

ENGLISH CREA1\1 PIE

sugar

and

together,

add one-half

cup cold water, mix;
one-half

powder,

then mix lightly

and turn

top with

granulated

bottom piece has a concayed

granulated

Royal ~aking

cup
creamed

One-half
of a walnut,
mix well, one-half
spoonfuls
Beat
tered
Cut off
fill with one pint whipped
with vanilla.
success
ing with a light hand.-Mrs.

'One egg light,
Sprinkle
pan.

top so that

The

half

butter

cup sifted

the SIze
flour;
one and one-half
tea-
cup sifted flour, mix.
into well but-
bake.
surface.
and
and fb.':ored
the mix-

sugar

upon

and

cream,

sweetened
of this pie depends

B. A. Craver.

PIES AND PASTRY

SUGAR PIE

Make a nIce rich pie crust with butter and one-half

tea-
spoonful Royal Baking powder. One-half cup light brown
sugar, one tablespoon; butter,
four tablespoonfuls milk, one-
half teaspoonful cinnamon, sprinkle with flour. Then make
a small crust
recipe on top
of crust and make top crust of strips.-Mrs.

center of pie and put same

Trownsel1.

for

CRANBERRY PIE

One cup cranberries cut in half, one cup sugar, scant one-
half cup cold water and one tablespoon flour. Bake with two
crusts.-Mrs. Maud Coon.

RAISIN PIE

One cup sour cr~am, one cup chopped raisins cooked un-
til tender, one egg, one cup sugar and one teaspoon of flour.
-Mrs. Maud Coon.

TART SHELLS

Roll thin good puff paste, cup out with a glass,

then with
a smaller glass cut out center of smaller 'O!1es; lay on top
of each other and bake. Fill with jelly or jam.-Nlrs. Allen
Stewart.

CHEESE CAKES

One cup grated cocoanut, one cup milk curds. one cup
cream, yolks of five eggs, one cup sugar, one teaspoon ex-
tract of almonds. Boil until
tins
lined with puff paste.
A:Uen
Bake
Stewart.

ten mirlutes.-1\'l'rs.

thick and pour

into tart

ADVERTISEMENTS 

83 

MRS.  Pi. M.  LOWIS 

MILLINERY 

J O HN  A.  P A LK 

GROCERIES  AND  H A R D W A RE 

P A I NT  AND  P A I N T B R U S H ES 

C R O C K E RY  AND  G L A S S W A RE 

F L O U R,  F E E D,  H AT AND  G R A IN 

White House Coffee  a specialty.  Special Rates  to Churches and Fraternal  Societies 

P H O NE  529 

I  C O H D U L LY  S O L I C IT  YOUR 

P A T R O X A QK 

E  are ready  to fill all orders 
for  engraved  visiting  cards 
and invitations promptly and 
at lowest figures. Large line 

of  samples from  which to select. 

TRIBUNE  PUBLISHING CO. 

ADVERTISEMENTS

JULIUS LARSON

Choicest cuts in

~EATS

Poultry

and Game in Season.

Phone No.

II

You cannot expect
with any of
book unless you burn

to be successful
in this

the ~ecipes

Pocahontas Smokeless Coal

Try it and be convinced

HANCOCK BROTHERS

!Niche/leu Co/Fee

Highest Quality. Absolutely Healthful

Stewart & 'lI/c'll/illan

.7fgents

PUDDINGS

AND PUDDING

SAUCES

85

Pudding and Pudding Sauces

"N 0 finer goods

j'

the world."

PLUlVI PUDDI'NG

three

Chop

pound

quarters

one-quarter

pound
tanas,
candied
ins, one pound English walnuts,
two cups currants,
grated
fruit
fuls
crumbs
Putnam.

juice, one nutmeg,
cinnamon,

rind and juice of

teaspoonful

and one

flour.

pint

one

two lemons,
one teaspoonful
soda,

one cup molasses,

suet,
orange
one-quarter

pound

pound

one-half

sul-
peel, one cup rais-
citron.
five eggs, one cup milk,
cup
two teaspoon-
bread
hours.-M rs. A. S.

cloves,
one pint

three-quarters

sifted

Steam six

RACHEL

PUDDING

One quart
cup suet
of

lemon,

bread
chopped,

four

crumbs,

one quart

apples

one cup English
eggs, well beaten.

cut
currants,
l\tIix
in.

fine, one-
rind and

thoroughly,
Steam three

half
juice
grease
hours

a pudding mold and put
and serve with

the mixture

lemon sauce.-lVlrs.

Harry Rose.

GRAHAT\1 PUDDING

Two eggs, butter

size of an egg, one-half

half cup sugar,
one-half

cup raisins,

one teaspoonful

soda dissolved

one-half

cup currants,

cup syrup,

one-
in hot water,
two cups graham

86

flour,
butter

PUDDINGS

AND PUDDING

SAUCES

to taste.

spices
sauce.-l\1rs. Mary Tucker.

Steam five hours.

Serve with

drawn

GRAHAlvI SUET PUDDING

One cup suet, one-half

cup molasses,

one-half

one

cup seeded

sugar,
spoonful
wheat
Flavoring
with lemon sauce.-Mrs.

pinch

flour.

soda,

raisins,

one cup sour milk, one
two cups graham flour, one

salt,

to taste.
Charles Adkins.

Steam three

cup brown
tea-
cup
Serve

hours.

SURPRISE

PUDDING

cup walnuts
sugar,

quartered,
three
Royal Baking
forty minutes.

One

cup powdered
teaspoonful
flour. Bake
Rose.

one cup chopped

eggs well beaten
Powder,

two heaping

dates,
separately,

'One
one

tablespoons
I\Iary

Serve with

cream.-l\frs.

TAPIOCA

PUDDING

Soak one cup tapi'Oca over night
drain off, cover with boiling water,
often until
and cook slowly,
lemons,
pineapple,
from fire and add beaten whites
serve with sugar
sliced bananas

stirring
can grated

and cream.

used.-lVlrs.

one

in cold water.
In morning
let stand on back of stove
clear. Add juice of two
Remove
sugar
\\Then cold,
and

two eggs.

to taste.

of

Pineapple may be omitted

George Orr.

TAPIOCA BAKED

One cup tapioca

soaked over night, one cup milk. yolks of
apples.

'One cup chopped

two eggs,
salt, one-half
Serve with cream.-Mrs.

cup sugar,
N. VV. Fox.

PUDDINGS

AND PUDDING

SAUCES

87

CHERRY PUDDING

Use canned cherries.

teaspoon

(scant)

add one-half
two tablespoons
and one-half
Powder, one cup sweet milk.

sugar,

cups

soda dissolved

Drain juice from one cup of cherries,
in a little water,
one egg, one
teaspoon Royal Baking

one tablespoon

butter,

flour, one heaping

Sauce:

One cup cherry juice,

in which dissolve

corn starch,

spoons
cup boiling water,
right

consistency.-:Mrs.

one cup sugar,
constantly

stirring

one-half

until

it

1. S. Phippeny.

two table-
one
to the

cup butter,
thickens

BREAD CRU~IB PUDDING

two tablespoons

One egg, one tablespoon molasses,

sugar,
size of a large egg, one large cup bread crumbs, one-half
one tea-
to make quite
soft

suet
cup milk, one-half
spoon Royal Baking Powder,
stiff.
1\llrs.

Steam two hours.
\lV. L. Middlebrook.

cup raisins, one-half

flour
hard or

cup currants,

Serve with

pinch salt,

sauce.-

PRUNE \VHIP

Eighteen

prunes

chopped

fine after

and one teaspoon

five eggs beaten with five tablespoons
prunes
tered pudding
with whipped

dish thirty minutes
cream.-l\1rs.

vanilla.

C. R. Orr.

cooking.
pulverized

\tVhites of
Add
Beat well and bake in but-
in moderate
Serye

sugar.

oven.

PLAIN FRITTERS

l\1ake a batter with

two eggs, one

teaspoon Royal Baking Powder,

cup sweet milk, one
flour.

cups

one and one-half

88

PUDDINGS AND PUDDING SAUCES

Dr'Op from spoon into hot
lemon sauce.-Mrs. C. B. Mersereau.

lard. Serve with maple syrup or

APPLE FRITTERS

two eggs beaten separately,

:Make a batter with one cup sweet milk, one teaspoon
sugar,
two cups flour, one tea-
spoon Royal Baking Powder. Chop some tart apples, mix
in batter and fry in hot
Hazel Nicho1son.

Serve with maple syrup.-

lard.

INDIAN PUDDING

four

tablespoonfuls

One pint milk, heat;

corn meal wet
111 cold milk; gradually stir this in hot milk. One pint cold
milk, two well beaten eggs, one cup sugar, a little salt. Mix
together.
Cook
Book.

of an hour.-Escanaba

Bake three-fourths

vVALNUT PUDDING

Twelve eggs,

two cups pounded nuts,

two cups sugar,
one cup bread or cracker crumbs,
juice of one lemon, one
tablespoon fruit
the whites
gradually and add last. Bake in moderate oven. Serve with
lemon sauce.-Hattie

juice, vanilla flavoring. Beat

E. Blumrosen.

SNOW BALLS

Beat the yolks of three eggs light, add gradually one cup
granulated sugar, beating all the while; when very light add
two tablespoonfuls milk and one cup flour with one rounded
teaspoon Royal Baking Powder. Beat
the whites to a stiff

PUDDINGS

AND PUDDING

SAUCES

89

froth and add quickly
two-thirds
sugar

full and steam twenty minutes.

and serve with foamy sauce.-NIrs.

to the batter.

Fill well buttered

cups
in powdered

Roll
C. B .. Mersereau.

ORANGE

PUDDING

Peel

and slice

five oranges;

pour

over

and one

cup sugar.
eggs
boiling.
\\Then
Ol"er the sugared
one
oven.

tablespoon

Boil one pint milk; mix together

tablespoon

corn starch;

take

thick
oranges.

from stove,
Beat

the whites

stir
let

spread
To be eaten cold.-Mrs.

sugar,

on top and brown
S. Graham.

them one

coffee
yolks of three
into milk when
cool
pour
of the eggs, add
in

slightly

and

RAISIN PUFF

Cream two tablespoonfuls

add one cup sweet milk,
der,
greased
with sweetened

two cups
cups

two-thirds

cream.-11rs.

flour, one cup raisins

three

and one-half

sugar
cup butter;
teaspoons Royal Baking Pow-
Fill
Serve

dusted with flour.

hour.

full and steam one-half

S. Graham.

NIACAROON

PUDDING

Heat one quart

add three
butter

of milk in double boiler,

flour mixed with
slightly

table-
spoonfuls
cold milk,
size
of a walnut. When
add yolks of four eggs
beaten with
one-half
into dish and cover
top with
picces.
then cover wit~. a meringuc made of the "".hites of the cg-gs.-
1\1rs. J. E. Seymour, New York City.

on.e-half dozen macaroons

a little
thickened

cup sugar.

in small

broken

Pour

90

PUDDINGS

AND PUDDING

SAUCES

it

in the oven while you are making- a batter
one scant

flour, one-half

cup butter,

Two cups

one egg, one cup milk,

two teaspoonfuls

Fill a buttered

sprinkle with

Put

ples,
water.
follows:
sugar,
ing Powder,
bake
H. Orr.

one

a nice brown.

APPLE

PUDDING

baking
sugar,

di~h with peeled
bits

of butter

teaspoon

vanilla.

Pour
Serve with sweetened

ESTELLA

PUDDING

a very

and chopped
and

ap-
little
as
cup
Royal Bak-
and
over
apples
cream.-l\'frs.
G.

Two

tablespoonfuls

butter,

three

eggs well beaten,

tablespoonfuls

sugar,

three-fourths
fine and a little

chopped

Royal Baking
cake batter.

and sufficient

Powder
Steam thirty-five minutes.-

two
cup sweet
sliced citron,
flour

and one-half
milk, one cup raisins
two teaspoonfuls
to make
a griddle
M"rs. B. A. Craver.

PLAIN BROWN STEAMED PUDDING

One-half

cup molasses,

cup SOur milk, one-third
to make stiff batter,
thirds
J. S. Phippeny.

teaspoonful

one-half
cup butter,

brown

cup
and two eggs.

sugar,

and season with the various
of each.

Steam about

one hour.-'Mrs.

spices,

one
Flour
two-

INDIVIDUAL

STRAWBERRY

SHORTCAKES

One quart
three heaping
with milk,

roll,

flour, one-half
teaspoonfuls
cut with

teaspoonful
Royal Baking Powder.
cookie

salt, one cup butter,
l\1ix soft
biscuit with

spread

cutter.

PUDDINGS

AND PUDDING

SAUCES

()I

and

put

another

biscuit

butter

melted
hot
oven
cuit with
strawberries,
all

sweetened

twenty minutes.
sweetened

When

strawberries,
generously

cream.-:Mrs.

sprinkle
whipped

on top
spread

bake

and
in
bottom bis-
layer with
over

done,
top
cover" the
sugar
and heap
with
George Nicholson.

PLAIN

BROWN

STEAl\1ED

PUDDING

SAUCE

One

tablespoon
cups

boiling water

and one-half
and pour
Set on back of stove
Remove
from stove
1. S. Phippeny.

cornstarch

moistened

with

sugar,

and one

cup butter.

over

it until

and simmer while
season with
and

'Of the right
pudding
lemon

one

vinegar,
l\1ix together
consistency.
is steaming.

extract.-Mrs.

FAIB-Y SAUCE.

To the white
t'O make

stiff add enough
of one egg beaten
a stiff
Stir
thoroughly
and
Beat welI
and flavoring.
cup of melted

powdered
add one-
and

paste.
butter,

sugar
quarter
put

in cool place

to harden.-l\1rs.

C. B.

rvIersereau.

ESTELLA

SAUCE

Beat

one-half

cup butter

to a cream and gradually

the sugar
vVhen
all
(a little
a basin
two minutes.
:Mrs. B. A. Craver.

light
at a time),
of hoot water
This

into it. Add the beaten white
one
is
the while.
smooth
for

and stir until
is good
sauce

smooth,
all

and
stirring

add

beat
and vanilla.
boiling water
in
about

of egg,
cup
Place
and frothy,
rich

pucldings.-

the bowl

alI

92

PUDDINGS

AND

PUDDING

SAUCES

CARAIVIEL SAUCE

cups
flour.

sugar,
Two
spoonful
Place
one pint of water.-l'IIrs.

three
all

tablespoonfuls

butter,

in a sauce
vVilliam B. Thomas.

pan and brown,

one

table-
then add

LEIVION SAUCE

One pound

water,
yolks
beaten

and

juice
of
eggs.-lVIrs.

two

sugar.
rind

three
of
eggs; when

1'/1. Vv. Orr.

ounces

of butter,

two

lemons;

and
cold add the whites

boil

one-half

..::up
in the
two well

beat
of

ADVERTISEMENTS

The Manistique Bank

ORGANIZED 1889

Capital,
- $50,000
Surplus, - - $10,000
Deposits, $400,000

All Business Entrusted to us Treated

with Courtesy, Accuracy, Prompt-

ness and Liberality

-

Geo. H. Orr
- President
M. H. Quick Vice President
C. B. Mersereau
Cashier
- Ass't Cashier
M. W. Orf

-

PHONE 7

94

ADVERTISETvIENTS

JOHN SCHUSTER

West Side Market

FRESH AND SALT MEATS, BUTTER, EGGS,

OYSTERS

Phone

71

The Midway Grocery

Always has the largest

and most complete

line

of China, Glassware
We always handle
and Fancy Groceries

and Lamps.
the very best
in the city.

line of Staple
Phone

S~.

ANDERSON & N ORVALL, Props.

Get connected with the local Telephone Exchange

SERVICE PROMPT
RATES REASONABLE

Long

distance

service

to

all points

reached

by the

"BeUtt System

MANISTIQUE TELEPHONE COMPANY

Manistique. Mich.

CUSTARDS

AND CREAMS

95

Custards and Creams

"The

pasture

honey-bee

drops

no sweeter

sweet."

CHARLOTTE

RUSSE

One pint of cream,

three

tablespoonfuls

froth, one-half

cup pulverized
the

solved in a half pint of hot milk, whites
to a stiff
bitter
almonds
eggs and sugar
tine and milk last;
ing it.
the
with lady fingers.-Mrs.

and vanilla. Whip
and add to the cream.

this
dish with

Albert Torbet.

sponge

should

Line

be perfectly
cake

of gelatine

dis-
of two eggs beaten
Flavor with
sngar.
cream first, beat
the
in gela-
Flavor.
add-
or

cold before
cut

in strips,

Beat

ORANGE

CREAlV[

One

quart

of cream,

one ounce

of gelatine

in one pint of milk. Whip

the cream until

the gelatine,

upon the stove

to a boiling

heat,

but do not

it comes

the milk containing

one hour
put
nntil
this get perfectly
thoroughly
little of the peel, sweeten
slices of oranges

together.

cold and .add to it
or

Grate

the beaten
three

oranges with

two
and stir

into the cream.
on the top.-Nlrs. Albert Torbet.

soaked

for
stiff;
and stir
Let
Stir
a
Serve with

let boil.
cream.

96

CUSTARDS AND CREAl\/IS

LEMON CREAM

Five

eggs,

pound

one-half

two lemons,

the yolks with the sugar and grated

sugar.
rind and juice of two
put on the fire and let come to a boil. Then add the
beaten
in a dish to
Take
Serve in glasses.-l\1rs.

off the fire and ponr

G. H. Orr.

powdered

stiff.

Beat
lemons;
whites
cool.

A QUICK DESSERT

Stir

into a pint of boiling water,
that has been dissolved;

and not

let
into the whites
into molds
Pour
Beat
and stir
three minutes

as follows:
pinch of salt
Cook slowly

Take
eggs

tablespoonful

a heaping
and
add one cup sugar
from stove
and
it stick.
that have been
of
three
and serve
custard
the yolks well, add small half
pint of hoil-
H.

and flavor.-lVlrs.

into one-half

cold with

it slowly

of cornstarch
cook two minutes
beat
well beaten.
sauce made
cup sugar,
ing milk.
G. Barber.

CUP CUSTARD

Six eggs, half cup sugar,

together
ate oven
twenty
Serve
desired fruit on top.-l\IIrs.

and add flavoring.
in shallow pan half
cold
minutes.
1\'1. W. Orr.

filled with
in
sherbet

one quart
Fill custard

new milk.
set
cups,

Beat

all
in moder-
Cook
glasses with any

hot water.

CREAl\/I BOUILLE

One

cup brown

sugar,

one pint

cornstarch,

one

level

to taste.

Put milk in double

teaspoonful
namon

tablespoon

s\vcet milk, one heaping
and cin-
corn-

boiler, mix the

flour.

CUSTARDS

AND CREAMS

97

starch
the milk.
sugar
burnt
cream.-l\1rs.

in water

to get
Cook until

lumps
thick

out. Add flour,
and pour

the mixture

brown.

Put

into individual molds.

G. p. Tucker, Chicago,

Ill.

and put

it

in
into the
Serve with

AMBROSIA

One

layer

preparecl

oranges,

one

layer

sliced

and one layer grated
and cover all
E. Kelso.

cocoanut.

Sweeten with powdered

'with a thick layer 01 whipped

cream.-l\1rs.

bananas,
sugar
C.

ALlVIOND CHARLOTTE

grind

almonds,

to dissolve

cup blanched

Take one-half

or chop very
and
thick cream, add
cup fine sugar, whites of two eggs beaten stiff.
syrup.
chilled.

fine, and cook in a syrup made of one-fourth
enough water
it. Whip one pint
to it one-fourth
three or four drops of almond
Mix
set on
Serve
C. G. Ekstrom.

thoroughly
lady fingers.-l\IIrs.

extract,
ice until
or

food, macaroons

and the almond

cup sugar,

ingredients

angel's

well,

with

COlYIPOTE OF l\iIARSHlYIALLOWS

Preserved

peaches

(fresh

fruit

pecan

nuts,

oranges,

in halves and then quarter

oranges
and nuts with the fruit

is

if

better

in season).
and fresh marsh-
and peaches.
juice. Cover
the top \vith l'vlaraschino

cream and garnish

Cut

cherries,

Maraschino
mallows.
~1ix in the marshmallows
rill with whipped
cherries.- Nora Burrell.

CUSTARDS AND CREAlVIS

FRENCH STRAWBERRIES

Fill sherbet glasses one-third full of very ripe red berries,
t'O each cup,
Stir
in a pan of
three hours

slice; add a tablespoonful of granulated sugar
and fill three-quarters
gently to dissolve sugar, and set
cracked ice till served. Give the mixture at least
to ripen and beautify.-Myrtle Nicholson.

full with strained orange juice.

the glasses

SNOW CUSTARD.

Soak one box of gelatine in one pint of cold water for one
hour, add one pint of boiling water, stir until dissolved. Then
cool, sweeten with three-quarters
pound of sugar and flavor
with juice of three lemons. Whip whites of four eggs to a
.3tiff froth, add them to the gelatine, and when it begins to
stiffen, whip the whole to a light froth, and pour into small
molds. Take the yolks of four eggs and make rich custard;
flavor with rind of one lemon and pour around. Beat whites
of eggs and put on top.-Mrs.

L. Mallette.

AD VERTI SElvI ENTS

99

00 TO

Ekstrom & Nelson

FO~ YOU~
SHOES AND RUBBERS,

HATS, NECK-

TIES AND SOCKS.

SHOE REPAIRING

A SPECIALTY

Manistique, Mich.

CENTRAL MARKET

MEATS

WHOLESALE AND RETAIL

The best meat and lowest prices.

Give us a trial order

Once a customer, always one

F. PETERSON & CO.

TAKE

Housekeepers

and Cooks

NOTICE

You can saye money if you buy your Household Goods

our new

and Cooking Utensils at

HOUSEHOLD

GOODS DEPARTMENT
Entire Second Floor

China Ware, Glass Ware, Tin Ware, Enamel Ware, Etc.

Sam Winkelman's Department

Store

100

ADVERTISEl\1ENTS

INall receipts in this book calling for bak-

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

safeguard it against alum.

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

Look. out for alum bak.ing powders. Do
them to come into your house
not permit
They add an in-
under any consideration.
substance to your food, destroying in
jurious
tell
part
you this, and it is unquestionable.
The use
of alum in whiskey is absolutely prohibited;
why not
the food of our
women and children?

All doctors will

its digestibility.

equally protect

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

CAKES

101

Cake

with
and

care
season with

ingredients.
"Gather
Measure
common
Beat and brew and bake with pains;
But most

'Mix well with

of all,

your

sense;

brains.'''

l\'IARSHMALLO\tV CAKE

One cup butter,

two cups granulated sugar, whites of seven
eggs beaten stiff, 'One cup milk, one heaping teaspoon Royal
Baking Powder,
three cups flour; flavor to taste. Bake in two
layers and put
together with the filling, laying on marshmal-
lows which have been previously heated.-l\/Irs. C. E. Kelso.

ORANGE CAKE

Two cups white sugar, four tablespoonfuls butter, yolks of
tea-
two and one-half cups flour,
Spread
the grated peel on the

five eggs, one-half pint sweet milk, one and one-half
spoonfuls Royal Baking Powder,
and the juice of one orange. Bake in four layers.
frosting on each layer
frosting.-Ivlrs.

J. P. Griffith.

and sprinkle

MAGDALEN CAKE

Rub to a cream three-quarters

powdered sugar, beaten yolks of ten eggs,
Royal Baking Powder,

three and three-quarters

cup butter and two pounds
two teaspoonfuls
cups flour,

102

CAKES

Butter
beaten whites of ten eggs and one teaspoon vanilla.
the pan, spread cake dough very thin, sprinkle with chopped
almonds and sugar, and bake in moderate oven.-Mrs.
Harry
Rose.

DELICATE

CAKE

two teaspoonfuls Royal Baking Powder, one-half

One cup sugar, one-half

milk,
corn starch, one and one-half
eggs.

to taste.-Mrs.

Flavor

one-half

cup butter,

cup sweet
cup
cups flour and whites of four
John Coffey.

vVHITE CAKE

One cup sugar, one-half

cup sweet
two teaspoonfuls Royal Baking Powder, one cup flour,
milk,
one-half cup corn starch, whites of five eggs beaten stiff and
one teaspoonful

cup butter, one-half

vanilla.-Luella

Shils'On.

CREAM CAKE

One cup sugar, one and one-fourth

cups butter, one-half
cup sweet milk, one large teaspoonful Royal Baking Powder,
one and one-half cups flour, and whites of three eggs beaten
stiff.-Mrs.

Frank Jach'Or.

FAIRY LOAF RECIPE

Four

eggs beaten

separately;

three-fourths

~ranulated sugar,
milk,
tartar,
flour once,

two and one-half cups flour, one teaspoonful
scant one-half

teaspoon soda, and flavor to taste.

then measure, add soda and sift

one and one-fourth

cups
cup butter, one-half cup sweet
cream 'Of
Sift
three times; cream

CAKES

103
butter and sugar thoroughly.
Beat yolks to a very stiff froth
and stir in; whip whites to a foam, add cream of tartar, and
whip until very stiff; add milk, then whites of eggs, flour, then
flavor and stir hard. Put
in a slow oven at once. Will bake
in thirty to fifty minutes.-Mrs. M. J. Rice.

CREAlYI DROP CAKES

One cup sugar, one cup sour cream, two eggs well beaten,
soda, one teaspoon cream of tartar, and two

one teaspoonful
cups flour. Bake in muffin pan.-Mrs. Walter Orr.

APPLE LOAF CAKE

One cup white sugar, butter size of an egg, one egg, one
two cups

cup milk, two teaspoonfuls Royal Baking Powder,
sifted flour and one-half cup finely sliced sour apple.-Mrs.
Casemore.

GOLD CAKE

One cup sugar, one-fourth cup butter, yolks eight eggs,
two teaspoonfuls Royal Baking Powder,

one-half cup milk,
one and one-half cups flour.-Mrs. C. W. Dunton.

SPONGE CAKE

Whites of four eggs, one cup sugar, one small

teaspoon
Royal Baking Powder, one and one-half cups flour and one
teaspoonful vanilla.-Mrs.

C. E. Kelso.

LEl\tION SPONGE CAKE

Beat six yolks of eggs with one and one-half cups of sugar

1°4

CAKES

light;

add SIX teaspoonfuls

until
SIX
whites of eggs until stiff, mixed with yolks, and one and one-
half cups of flour, sifted three times with one teaspoonful
of
cream of tartar.

Flavor with lemon.-Mrs.

of cold water.

Harry Rose.

Beat

SUNSHINE

CAKE

two-thirds

One cup sugar,

cup flour; sift both four times.
Beat whites of seven eggs and when half beaten add one-third
teaspoonful
and beat until very stiff. Then
add sugar and beat well. Then add yolks of five eggs well
beaten, and lastly flour. Bake In angel food tin in very moder-
ate oven for forty minutes.-Mrs. W. L. Middlebrook.

cream of tartar,

ANGEL FOOD

Beat whites of eleven eggs well, but not

too stiff, and
sugar.
Fold in
whisk in one and one-third cups of granulated
should be sifted once before measured.
Flour
one cup flour.
and one-fourth teaspoon
cream of tartar
Add one teaspoonful
of Royal Baking Powder
Flavor with
one teaspoonful of vanilla and pour at once into an unbuttered
tin. Bake from forty-five to fifty minutes. Do not set
tin on
bottom of oven} invert when done, and take from tin before
cold.-Mrs.

R. H. Teeple.

three times.

and sift

HICKORY

NUT CAKE

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

two
teaspoonfuls Royal Baking Powder,
two and one-half cups of
flour and four whites of eggs. Bake in layers, spread follow-
ing cream between;
four yolks of eggs, one

one cup sugar,

CAKES

105

together

nut meats

cup chopped
corn starch
and stir
ing, cook as thick as custard.
Frost with one cup pulverized
large teaspoonful

and two heaping

tablespoonfuls

of
into one pint of milk while boil-
Add one teaspoonful
vanilla.
sugar, white of an egg, and a

of cream.-:Mrs. M.

\iV. On.

HICKORY

NUT CAKE

One cup butter,

two cups

sugar,

three

cup sweet milk,
teaspoonfuls
three cups flour, one pint of hickory
with flour, and whites of seven eggs beaten stiff.-Mrs.
Rose.

yolks of
Royal Baking
nuts

two eggs, one
Powder,
rolled and sprinkled
Harry

REA VEN'S

FOOD

Two eggs well beaten,
half
flour, one cup chopped

minutes,
three
one cup chopped dates or raisins.-lVlrs.

one large
tablespoonfuls

add one-half
teaspoonful

cup sugar and beat
Royal Baking

nut meats,
C. G.. Ekstrom.

five
Powder,
and

BREAD CAKE

Two cups bread sponge, one and one-half

lard and butter,
teaspoon

cup each of
soda, one-half

one-fourth
spoonful
cloves, allspice and salt, one cup currants
raisins.
Shilson.

Stir

each of nutmeg,

cups

sugar

and
two eggs, one tea-
cinnamon,
and one cup chopped
E.

in a little flour and let raise three hours.-Mrs.

POTATO

CAKE

Cream one cup sugar

thirds cup mashed potatoes,

and one-half

add two-
two beaten eggs, one square melt-

cup butter,

CAKES

ed chocolate,
ing Powder,
and allspice;
Nlrs. C. G. Eckstrom.

one-half
one-half
flour

two teaspoonfuls

cup milk,
teaspoonful

to make medium batter.

each of cloves,
Bake

Royal Bak-
cinnamon
slowly.-

lVI0 LASSES CAKE

two-thirds

two eggs, one teaspoonful

cup sugar,

One-fourth
cup molasses,
sour milk, one cup walnuts
ful ginger,
chopped

fine and two scant

one-fourth

teaspoonful
cups

cinnamon,
flour.-:Mrs.

cup butter,
of soda, one-third

two-thirds

cup
teaspoon-
one cup raisins
John Coffey.

chopped coarse, one-half

OLD FASHIONED

lVI0LASSES CAKE

One cup black molasses,

three

tablespoonfuls

'One egg, one teaspoonful
Bake in loaf or layer.-Mrs.

soda, one and one-half

J. P. Griffith.

melted lard,
cups
flour.

NELLIE GRANT'S CAKE

Two cups sugar, one cup butter,

juice, one-half

teaspoonfuls
'One-quarter

three

warm one cup fruit
above;
of sifted flour,
currants,
iuls of candied
Barber.

one-half

pound chopped

cup sweet milk and stir

Royal Baking
pound each of chopped raisins

four eggs beaten together,
into
one quart
and
and three tablespoon-

Powder,

nuts,

orange

peel.

Bake in deep tin.-l\/Irs.

H. G.

PORK CAKE

One pound of fat pork chopped

fine and poured

l/int of boiling water,
teaspoonful
and five cups

flour.-Mrs.

soda dissolved

two cups sugar, one cup molasses,

in hot water,
R. H. Teeple.

one pound

over one
one
ralSll1S,

CAKES

FRUIT CAKE.

1°7

One cup butter, one cup sugar, one cup molasses,

two
eggs, one teaspoonful soda, one cup sour milk, one teaspoonful'
each of cinnamon and nutmeg,
two cups of raisins and cur-
rants, and four cups of flour.-Eva Orr.

FRUIT CAKE

One cup of butter

three eggs, one teaspoonful

(scant), one and one-half cups light
brown sugar,
soda, one-half cup
sour milk, about three cups flour, one pound each of chopped
raisins, figs, nuts, and dates (one-quarter pound of citron if
desired), one teaspoonful each of cinnamon, cloves, al!spi~e
and nutmeg. Chop fruit and .mix with spices the day before
making cake. Bake in rather slow oven.-Mrs. E. D. Brown.

WHITE FRUIT CAKE

two cups butter,

Two cups sugar,

ten yolks eggs, one tea-
spoonful of soda, one-fourth glass of fruit juice, one potlnd of
raisins, one pound of almonds and filberts, one-quarter pound
citron, one-quarter pound orange peel, one nutmeg, one tea-
spoonful Royal Baking Powder, one pound of flour, ten whites
of eggs beaten stiff. Bake slowly in a square tin.-Hazel
Nicholson.

FRUIT CAKE

One and one-fourth pounds brown sugar, one pound and
twelve large or thirteen small eggs,
juice, one teaspoonful
teaspoonful cloves, one of allspice, and one-

two ounces of good butter,
one-half pint of milk or canned fruit
~,oda, oue scant

108

CAKES

of

pound

ponnds

of C1l1namon, one and one-half

flour,
if cake is liked very dark) one pound of cleaned cur-
three
of almonds,
one-
in

citron,
raisins,
one pound
and one-fourth

of chopped walnuts,
ounce

one
one pound

preserved
seeded

and chopped,

nutmeg.

pound

Bake

figs,

of chopped

ounce mace

one

half ounce
(browned
rants,
pounds
blanched
eighth
slow oven.-lVlrs.

:Mary Tucker.

ICE CREAM CAKE

One cup sugar, one-half

cup butter,

teaspoons Royal Baking Powder,
vanilla.

cnp milk, one
flour,
Fold in the whites of three eggs beaten

two cups

one-half

and one-half
one teaspoon
stiff.

Filling-One
spoon vanilla.
cook.-lVIrs.

cnp sugar, yolks of three

eggs, one-half
and set dish in hot water

tea-
and

Stir all

together

John Mosher.

NUT CAKE

One

cup sugar,

one-half

cup butter,

cnp milk, one-half

eggs,

three-fourths

small
two teaspoons Royal Baking Powder,
one cup flour
spoon vanilla.-Ivlrs.

to dredge

vVilliam B. Thomas.

one cup chopped walnuts;

two cups

two large

or
teaspoon
flour,

three
salt,
reserve
one tea-

FAVORITE

LOAF CAKE

One-fourth

cup butter,
half cup milk, pinch salt,
der, one and one-half

cups

one-half
two eggs, one-
two teaspoons Royal Baking Pow-

cup sugar,

flour: vanilla.

Frosting-One

cup sugar, one-llalf

cup water.

until

it hairs.

Have

the whites

of two eggs beaten

Let

it boil
stiff, and

CAKES

log

syrup little by

pour
C1ddvanilla.-Mrs.

little into the eggs.

Beat until cool and

Trownsell.

SPANISH

BUN

One pint sugar, one cup melted butter,

cinnamon,
teaspoon!S Royal

one teaspoon

four eggs, one cup
cloves, one
Baking Powder,
together with

flour. Bake in three layers

and put

sweet milk, one teaspoon
teaspoon
three
three pints
white

frosting.-Edna

allspice,

Tucker.

CUP CAKE

Two cups sugar, one cup butter,

(whites

four eggs

flour,
spoons Royal Baking Powder.
-Mrs.

C. R. Orr.

one cup milk,
and yolks beaten separately),

cups
two tea-
Flavor with lemon or vanilla.

three

SPANISH

CHOCOLATE

CAKE

of

two

eggs,

yolks

sugar,
(grated),

cups
of
chocolate

Two
Baker's
cold water.
and then add one cup of boiling water with one teaspoon
soda.
Powder.

cake
one cup
it is in a thick cream,
of
of Royal Baking

Three cups of flour and two teaspoons

two tablespoons

this together

Cook all

one-half

butter,

Bake

until

Filling-One

in hot oven.
cup sugar,

cake grated Baker's

one-fourth
and add one cup cold water;
when cold add one teaspoon
1\lake regular white frosting
-Hazel

Nicholson.

two heaping

teaspoons

chocolate.

cornstarch,
~'lix together well
it cool until quite thick and
let
,'anilla.
for top layer:
and when cold put on top filling.

Frosting

IIO

CAKES

CHOCOLATE NOUGAT CAKE

One cup sugar, one-half cup butter, one egg,

two-thirds
cup sour milk, one level teaspoon soda, one and one-half cups
flour, and add one square melted chocolate last.-Mrs. Alice
Clarke.

CHOCOLATE CAKE

One cup granulated sugar, one-half cup butter,

two-thirds cup milk,

two large
two heaping tea-
or three small eggs,
cups
spoons Royal Baking Powder, one and three-quarters
flour, one pound walnuts (keeping out
twenty-five for top of
cake), chopped, nuts dredged with part of flour, add two
squares Baker's chocolate melted, and whites of eggs beaten.
Bake in layers ..
Frosting-One

two cups pulverized sugar,
three tablespoons cream, two squares Baker's chocolate melt-
eu, flavor. Put walnut halves reserved, on top of cake.-Edna
Tucker.

egg unbeaten,

CHOCOLATE LOAF CAKE

Four

large tablespoons grated Baker's chocolate, one cup
sugar, one-half cup milk, yolk of one egg, cook until it thick-
ens, then add one cup chopped walnuts, one teaspoon vanilla.
When cool add one cup sugar and one-half cup butter creamed,
one small cup milk, two eggs well beaten, two teaspoons Royal
Baking Powder, two cups flour.
Is nice baked in layers or flat
tin.-Mrs. C. R. Orr.

CHOCOLATE CAKE

Cream two cups of sugar, one-half cup butter, yolks of
three eggs, one teaspoonful of soda, one-half cup sour milk,

CAKES

III

cne CUpflour, whites of three eggs beaten stiff, second cup
flour, one-half cup boiling water, and three squares of melted
chocolate last.
Flavor with vanilla. Bake in three layers.
\Vbite frosting.-Edna

Tucker.

LITTLE CHOCOLATE CAKE

One cup sugar,

two tablespoonfuls of butter,

two eggs,
one-half cup water, pinch salt, one teaspoonful Royal Baking
Powder, one and one-half cups flour,
tablespoons of
grated chocolate (melted). Bake in patty pans in moderate
nven.-Mrs.

Frank Jachor.

four

DARK SPICE CAKE

One cup brown sugar, one cup butter, one cup maple syrup,
three eggs, one cup raisins, one cup currants, one cup wal-
nuts, one teaspoon cinnamon, one teaspoon cloves, one tea-
spoon allspice, one teaspoon soda in one cup cold coffee; two
squares Baker's Chocolate (melted),
Nicholson.

three cups flour.-Hazel

DART CAKE

One-half cup sugar, butter size of an egg, one-half cup mo-
lasses, one-half cup boiling hot water, one even teaspoon soda,
yolks two eggs, one teaspoon cinnamon, two cups flour.

Raisin Filling-vVhites

of two eggs, powdered sugar

to

thicken, one cup chopped raisins.-M rs. V. X. Lyons.

SPICE CAKE

One cup molasses, one cup sugar. one-half cup butter,

eggs, one-half cup sour milk, one-half
half
two and one-half cnps flour.-Mrs. George Holbein.

teaspoon cinnamon, one-half

two
teaspoon soda, one-
teaspoon cloves, nutmeg,

II2

CAKES

DARK LAYER CAKE

One-third

cup sugar,

butter

size of an egg, one-half

molasses,
soda, spices

one egg,
t'0 taste,

two-thirds
cup of water,
two cups of flour.-Mrs.

CHOCOLATE

SPICE CAKE

cup
one teaspoon
of
Angus McLeod.

One and one-half

cups

light brown sugar,

two eggs, one cup sour milk,

cinnamon,
one teaspoon
and two and 'One-quarter

'One teaspoon

two-thirds

cup
soda, one
two squares Baker's
Harry

cloves,
cups of flour.-l\1rs.

butter,
teaspoon
chocolate
Rose.

SOUR CREAlVI SPICE CAKE

teaspoon

soda, one teaspoon

One cup brown sugar, one cup sour cream" two eggs, one
tea-
little orange peel,
teaspoon Royal
cup

scant
spoon cloves, a pinch of nutmeg,
one and one-half
Baking
Powder,
walnuts.-M rs. Louis Yalomstein.

pinch salt,
flour and a heaping
tablespoonfuls

cups
three

cinnamon,

one-half

citron

one

and

SPICE

CAKE

One

cup butter,

two cups

sugar,

sweet milk, one teaspoon
one teaspoon
one-half
two loaves.

pound fruit,

cloves, one tablespoon

four eggs,

soda,

two teaspoons
cinnamon,
flour.

four cups

one and one-half

cups
cream tartar,
one nutmeg,
This makes

Frosting-One

and one-quarter

cups granulated

tle water,
cggs.-M rs. W. L. }Jliddlebrook.

boil until

it hairs;

pour over beaten whites

sugar,

lit-
of two

ADVERTISEMENTS 

113 

Fine  Tailoring 

Fabrics,  Style,  Fit  and  Cut  Perfect. 
That's 
turn  out  clothes. 
The  best  dressed  men  in  town  patronize 

the  way  we 

Manistique,  Mich. 

MARTIN  JOHNSON 
THE  FASHIONABLE  TAILOR 

CHAS. 

EKBERG 

Dealer in all kinds 

of  Sewing Machines 

Sold  at  prices  and 

terms  to  suit  everybody 

Needles 

and Supplies for ail Machines.  Renting 

and  Repairing 

MANISTIQUE,  MICH. 

The  People's  Grocery  House 

Headquarters  for 

The  Best  Brands  of  Pure Food  Products. 

All  goods  sold  are of the Highest  Quality and comply 

with  the State  Food  Laws 

John  Costello 

II4

AD VERTISE1\1ENTS

MANISTIQUE

CANDY KITCHEN

you

The place where
can buy your

CANDY

fresh-made

every day.
Also Ice Cream and

Sweet Cream.
Graphos & Moutsatson

HEAR.K

AND CARRIAGES

,.OR F"UNIU'ALS

RIGS 'UANI5HED

"OR PARTIE., WEDDINGS

,..NE 'IIGS.

caReFUL

O",VE"S

ETC.

AEASONA.LE

RATK.

FREDM.ORR

Livery, Sale

and Boarding Stable

TEl.EPHONE NO.8

MANISTIQUE, MICH.

1[" :.fIIaUette, 13ropridot

l\att5 $2.50 ptr bap

JRantstiqut,

.ff(idJ.

COOKIES AXD DOUGHNUTS

lIS

Cookies and Doughnuts

"Such plenty and perfection

never was!"

,\TRITE COOKIES

One and 'One-half cups granulated
three

cup butter,
cup sour milk, one teaspoon
Powder

two eggs,

Vanilla

one-half

sugar,
cup lard,
tablespoons
sweet milk,
soda, one teaspoon Royal
t'O taste.
Put

l\IIix soft.

in flour.
on top.-l\'I

sugar

rs. VV. L.

l\IIiddlebrook.

one-half
one-half
Baking
granulated

\i\TRITE COOKIES

Two
salt,
four
or vanilla

cnps brown
tablespoons
if preferred,

one

sugar,
sour milk, one
flour

cup butter,

two eggs,

teaspoon

soda,

pinch
nutmeg,

to mix soft.-M rs. Trownsell.

SvVEDISH COOKIES

One cup butter,

not quite

teaspoons
bake.-1Vlrs.

Royal Baking
Harry Rose.

a cup of s\lgar, one cup milk,
in squares

thin, cut

Powder, Roll

two
and

S\VEDISH ALrvIOND COOKIES

Three-fourths

cup
almonds
Harry Rose.

cup
shelled,

sugar,
one

and

three-fourths
one-fourth

cup
cups

butter,
flour.-l\'J

one
r:;.

1I6

COOKIES

AND DOUGHNUTS

SOUR

CREAl\'I

COOKIES

Two

and

one-half

cups

light

brown

sugar,

cup lard,

three

'One cup rich sour

one-half

cup
cream,
salt, one nutmeg,
smooth
D. VV.

Stir

a
do not mix.-1Vlrs.

into

eggs,
one teaspoon
Powder.
but

Dutter, one-half
one teaspoon
one
teaspoon
clough soft
Bennett.

soda
Royal

in cream;
Baking
to handle,

enough

SOUR CREAM COOKIES

One cup butter,

one cup sugar,

nutmeg,
little
handle.-J.\rlrs.

teaspoon

one-half
N. VV. Fox.

one-half

cup sour
soda. Add sufficient

cream,
flour

a
to

GRANDl\IIA

ORR'S

GINGER

SNAPS

One cup sngar,

one cnp molasses,

one cup butter

melted,
solved
make

two
in one-third
a soft dough.

teaspoonfuls

ginger,

two teaspoonfuls
flour

and

cup boiling water,
Roll very thin.-lVlrs.

Robert Orr.

and lard
dis-
soda
enough
to

OATl\rIEAL

COOKIES

one cup brown
soda,

sugar,
tablespoons

four

one-fourth
oatmeal.

teaspoon
Mix

one cup chopped
sonr milk, one
two cups

rai-
tea-
flour

nutmeg,

thoroughly

before

rolling.~

One cnp butter,
sins, one teaspoon
spoon
and
Mrs.

three
John Coffey.

cinnamon,
cups

OATlVIEAL

COOKIES

One
Ctlp lard,

cup granulated
sugar.
two eggs. one teaspoon

one-half
soda dissolved

cup butter,

in three

one-half
table-

COOKIES

AND DOUGHNUTS

spoons

sweet milk,

three

fine,

chopped

one
S1l1S
spoon cloves, one teaspoon
with hands
and roll quite

cups

rolled
teaspoon

oats, one large

cinnamon,

allspice,
thin.-l\1rs.

two cups

flour.
W. S. Crowe.

cup ral-
one
tea-
l\1ix well

lVIOLASSES

COOKIES

One

cup New Orleans molasses,

one-half

one-half

half cup butter,
water,
spoon

one teaspoon
ginger,
pinch

cup cottolene.
soda, one teaspoon
of salt.

Knead

one-fourth
cinnamon,

cup sugar,

one-
cup boiling
one table-
rs. John Coffey.

stiff.-1Vr

SOFT GINGER

COOKIES

One cup brown

ter, one cup molasses,
dissolve
in which
Do not use more
ble to rol1.-1\l[rs.

sugar,

one-half

two eggs,

cup lard, one-half

cup but-
cream
ginger.
one teaspoon
than five cups of flour. Mix as soft as possi-
1. S. Phippeny.

five tablespoons
soda;

tablespoon

sour

one

FRUIT

COOKIES

One

and one-half
teaspoon

one level
spoon
nutmeg,
cd.-M rs. James C.

cinnamon,
one-half

\\T ooe1.

cups

sugar.

one
soda. one cup raisins
one-half
cup walnuts.

teaspoon

three

cloves,
cups

cup butter,

chopped

one-half

flonr. more

three

eggs,
fine, one tea-
teaspoon
if need-

CHOCOLATE

COOKIES

Two

cups X. C. sugar,

one cup butter,

cnp sweet milk, one teaspoon
chocolate;
cnp grated Baker's
\\1. L.
to roll soft.-l\J
rs.

1'1,11 iddlebrook.

socIa in warm water,
salt, one teaspoon

two eggs,

one-half
one coffee
flonr

vanilla,

lIS

COOKIES AND DOUGHNUTS

GRAHAI\1 \IV AFERS

Beat

to cream one-half

cup butter,
in one egg, a little nutmeg,

add gradually
one-half
in one-quarter

teaspoon

one cup
salt;
or

cup milk

beat

'One-half

add this

sugar;
dissolve
water;
graham flour measured
time
in as thin sheets
in slow oven until
if mixed

day before

teaspoon

soda

to mixture.

Stir
sifting.

before

as possible.

Cut

crisp.

Like all cookies,

in gradually

three
Roll out a little
in squares

CtlpS
at a
and bake
they roll out easier

rolling

'Out.-Nlrs.

A. S. Putnam.

OATNIEAL HERMITS

cups
one

two

One and one-half
eggs,

cnp lard,
cup sour milk, one-half
tw'O cups oatmeal.
John
oven.-l\ilrs.

Drop
lVlosher.

sugar,
and
teaspoon

one-half

one-half

soda,

from tablespoon

ROCKS

cups
three

cup butter,
raisins,
cups
and bake

one-half
one-half
flour
and
in quick

One and one-half

cups brown

sugar,

one cup butter,

cinnamon,
scant

eggs, one teaspoo~
one
spoon
cloves,
pound
warm water,
one-half
figs or dates,
pound
raisins,
two and one-half
fruit
and
in slow oven.-l\ifrs.
Minn.

juice,
bake

one
teaspoon

teaspoon
soda

dissolved

allspice,

shelled
a little

English
salt,

three

cups

flour.

Drop

C. V. Nlalmgren,

one

three
tea-
in a little
one

walnuts.

tablespoons
from teaspoon
Virginia,

HERIVIITS

One

and one-half

cups

sngar,

'One cup butter,

one cup chopped
teaspoon

raisins,
each of cloves,

a very little
allspice

citron

chopped

three

eggs.
fine, one

and cinnamon,

two teaspoons

COOKIES AND DOUGHNUTS

II9

Royal Baking Powder
Cut
These
cake.-

\A,T yandotte

in rounds.

Cook Book.

to

added
are very nice

flour

enough

them.
and will keep like fruit

to roll

RAISED DOUGHNUTS

Three

tablespoons
teaspoon

melted

one-half
one-half

cup sngar,
cups of bread sponge,
butter,
teaspoon
Mix and knead as bread;
to raise
Trownsell.

roll out and cut, allowing
sugar.-.Mrs.
in granulated

cinnamon.

time
Roll

fonr
half
the third
in lard.

two eggs,
salt,
one-
raise tw'ce.
again.
Fry

DOUGHNUTS

One
one-half
milk.
-l\[rs.

cup sugar,
nutmeg,
Add flour
D. J. "Vard.

three

eggs,
salt, one teaspoon

two
pinch
to mix very soft and fry in boiling

lard,
soda, one cup sour
lard.

tablespoons

melted

hot

DOUGHNUTS

One and one-half

cups

light

brown

sugar,

three

soda, one cup sour milk,
nutmeg,
teaspoon
Powder;

one-half
flour

enough

five teaspoons melted
salt,

two teaspoons

to roll out

soft.-IVr

teaspoon
one-half
Baking
lVIersereau.

eggs, one
lard.
Royal
rs. C. B.

five tea-
one
a lit-

DOUGHNUTS

coffee-cup

light

brown

sugar,

two teaspoons

salt, one-half

nntmeg.

Powder,

Royal Baking
rs. A.
put
in

IV1.LeRoy.

lard used for

frying.

Three

eggs.

one
lard, melted.

spoons
cup sweet milk,
tle salt,

flonr

Vinegar

keeps

donghnnts

three

teaspoons
to roll very soft.-l\1
(two

tablespoons)
from soaking.

120

ADVERTISElVIENTS

in this
book will be of no
use unless you have
first-class material
for
them.
the best
affords. Now do not

the market
forget
Chicago Lumbering Co. Store

constructing
We keep

HE RECIPES

it.

I. S. PHIPPENY, Manager

ICINGS AND FILLINGS

FOR CAKES

121

Icings and Fillings for Cake

"Sure

to taste

sweetly."

BOILED FROSTI'NG

One
together;
beaten
until perfectly

cup white

sugar,

let boil until

four
it strains.

tablespoons

Have

water.
the white

stiff, pour

the syrup

cold.-Hazel

little by little
Nicholson.

IVlix well
of one egg
Beat

into the egg.

ICING FOR CAKE

vVhite

of one

egg.

unbeaten,

two

cups

and two tablespoons
cream.-Edna

Tucker.

cream.

If frosting

is too stiff.

MAPLE FROSTING

pulverized

sugar.
thin with

One-fourth

and

hairs,
poured
George Nicholson.

cup sugar.
'Over

one cup maple

syrup,

the beaten white

of one

boiled

until
egg.-1\ifrs.

it

FRUIT FILLING

Beat whites

of

three

eggs

four

add
raisins.
of chopped

tablespoons

each
cup chopped

one-half

figs.-l\lf

rs. J. Casemore.

stiff with
of chopped
almonds,

one-half
citron

and
and one-fourth

cup sugar.
chopped
pound

122

ICINGS AND FILLINGS

FOR CAKES

FIG FILLING

One-quarter

chopped
one-half

raisins,
lemon;

pound of figs chopped fine, one-quarter
one-half
one cup water,
cook until

cup sugar,
tender.-:Mrs.

C. B. Mersereau.

pound
juice of

RAISIN FILLING

One cup sour

cream,

one

chopped fine. Cook slowly until

sugar,
cup
thick.-l\tlrs.

one cup raisins,
G. G. Rogers.

SOUR CREAIVI FROSTING

One cup sugar, one cup thick sour cream, one cup chopped

nuts, boil

together

until

thick.-l\1rs.

C. R. Orr.

CHOCOLATE

FROSTING

One cup granulated

sugar, one-half

until

it will hair.

together
pour boiling syrup over gradually,
two squares
chocolate
teaspoonful
cool.-Ivlrs.

of Baker's
cream of
vVilliam B. Thomas.

tartar;

cup boiling water;

boil
Beat white of one egg stiff, and
lVIelt

the time.

all

then one-quarter

flavor with vanilla.

Beat

till

beating
and add,

CHOCOLATE

ICING

squares
Two
powdered
sugar,
over a moderate
Rice.

grated,
tablespoonfuls

'Of chocolate
three
fire, until

five tablespoonfuls
of boiling water;

of
stir
lVT.J.

smooth

and glossy.-l\1rs.

ICINGS AND FILLINGS

FOR CAKES

123

CARAMEL FILLING

One cup brown

sugar, one cup white

sugar, one-half

cup
as for boiled frosting;
and cook

in butter
Nicholson.

milk, one-half
then pour
until done.

cup butter.

Cook sugar

in milk.

vVhen boiled up, put

Stir until creamed.-l\1yrtle

PINEAPPLE

FILLING

One can of grated

pineapple;

few moments.
of jelly.-lVlrs.

Thicken with cornstarch
James C. \Yooel.

add a little sugar
to the

anel boil a

consistency

LEl\10N TELLY

One coffe-cup sugar,

two tablespoonfuls

butter,

juice of two lemons.
~istency of jelly.-l\1rs.

Beat all together

and boil until

George Nicholson.

two eggs,
the con-

HICKORY NUT FILLING

Place in double boiler, one pint of milk. one cup sugar, one
flour or one table-
nut
rs. L. 1\1allette.

corn starch, yolk of one egg, one cup of hickory
Flavor

tablespoonful
spoonful
meats.

two tablespoonfuls

to suit.

Cook until

thick.-1\,J

butter,

124

ADVERTISEl\IENTS

John Coffey

Dealer

in

Fresh, Frozen and Salt

FISH

~

MARKET AT DOCK

FISH ON HAND

THUR.5DAYS

AND FRIDAYS

Orders Filled on Other Days when Ordered

Early in the Afternoon

Phone 67 and 116

PRESERVES

AND JELLIES

125

Preserves and Jellies

HO\V TO PRESERVE

YOUR HUSBAND

•.Use care in selecting:

do not choose

roo young

and only
Once
de-

settled;

atmosphere.
remain
for home use. Some

forever

reared

in a good moral
let
that part
to preparing

of a variety
cided upon and selected,
entire
give your
thought
sist on keeping
them in a pickle, others
them into hot water.
tender,
~l11iles, flavored with kisses
baked with a steady
peaches
and cream.
-Selected.

and good by garnishing

prepared

are constantly

getting
Even poor varieties may be made sweet,
with
in a mantle,
honey,
they will keep for years."

fire of devotion,
Thus

to taste, wrapped well

and served with

with patience,

sweetened

in-

SUN PRESERVED

CHERRIES

AND STRA\!V13ERRIES

One pound

fruit

and one pound

sugar.

and let boil

ten minutes.

ten minutes.

to the sugar
boil
syrup
sun two and one-half
sired.

ten minutes

Then

put

Skim out
longer

the fruit

and pour over

days
in glasses

or until
and seal.-1Vlanistique

syrup

Put

fruit

in the

Add a little water
and
Hoil
and lay on platters.
in the
Sit
as de-
thick
Cook Book.

the fruit.
is as

CHIPPED

PEARS

Eight

pounds

pears
add four pounds

pieces,

pared,
sugar,

quartered
one-fourth

cut

and
into
pound Canton

small
gin-

126

PRESERVES

AND JELLIES

in pieces.
cut

ger cnt
I n morning
into quarters;
hours.-rvI

rs. A. D. Cox.

lVl ix all

together

four

lemons

into thin

and let stand

over night.
then
and cook two and one-half

crosswise,

slices

add this

to mixture

GINGER

PEAR

Eight

pounds

pears

chopped

fine,

juice of three

lemons,

one-fourth

~ugar,
Cook together

five hours.-Nlrs.

Homer G. Barber.

CONSERVE

eight
pound

pounds
of ginger

brown
root.

One quart

raspberries,

raisins
pulp
until

chopped
skin.

four

fine,
Sugar

and
as thick as jam.-l\lrs.

tbree-fourths

weight
\"1. L. Middlebrook.

one quart
large

oranges

red currants.
chopped
of

one pound
fine, with
Boil

fruit.

CURRANT

]AlYI

Eight

cups
after

four
utes
Coon.

ripe

fresh

cups
sugar,
it commences

four oranges

cnrrants,
cut

cups

four
in dice. Boil

dried

cnrrants,

twenty
in c:lns.-M rs.

,,;nin-
IVlaucl

to boil. Seal

SPICED

GRAPES

To four and one-half

ponnds

are

removed,

seeds
sngar, one teaspoonful
cloves, one-fourth
~eparately
until
der
thick

as jal1l.-~1

to remove

grapes,

pulps
cup vinegar,

add one-half

ground
teaspoonful

cinnamon,
allspice.

are tender.

skins
seecls. Add other

Strain
ingredients

rs.VV. L. Middlebrook.

and skin.s, after
pounds
teaspoonful

three

ancl skins
collan-
and cook until

one-half
Cook pulps
pulp through

PRESERVES AND JELLIES

ORANGE ~IIAR1\tIALADE

127

knife

To each dozen

oranges

add one-half
slice the fruit very thin,

Cover all with water

a sharp
ing seeds.
Boil until half boiled away, weigh,
pound
and seal.
Tonawanda,

is ready for use at once.-:\Irs.
N. Y.

Boil until

of sugar.

jelly-like.

dozen
rinds

lemons.

\Vith
included~ remoy-
hours.
add one
or
jars
\\T. Cbrke,

and let stand thirty-six
and to each pound
in glasses
Harry

put

It

\-\Tash, cut
peaches.
bunches

large
Two
with salt
and tie firmly in small
of one <J.uart of cider
sugar,
and
peaches
stand
the
Third
penetrate
l\iIanistique

cinnamofl
let

1:l.10rning. boil

synip

and

Cook Book.

of cheese

eight
Pour

squares
vinegar,
cloves.
oyer

night.
over

and let boil.

Pour

the peaches

in the

syrup

them with a straw.

P:lck in jars

in halves

and remove

seeds

from one-half

In place of the seeds,
fine

chopped

of celery

fill with
and

and white mustard

seed.

Press

seasoned
the halves
cloth. Make
light

pounds
boiling

of
syrup
Next morning.
th~ peaches

bushel
the following:
to taste
together
a syrup
brown
the
off
before.
can

over
pour

you
tig-htly.-

as
until
and seal

CCRRANT

JELLY

in oven.
bag.

sugar
flannel
Boil
to each cup juice.

Heat
through
cup sugar
pour
in glasses
melted wax.-:\-f

in sun.

and set
rs. George Nicholson.

Boil

juice

currants

soft:
and

until
fi,'e minutes
sugar
is all dissoh'ed.
top of each glass with

squeeze
add
one

Boil until
Coyer

128

PRESERVES AND JELLIES

CRABAPPLE

JELLY

crabapples,

red tart
enough water

Take
with just
in jelly bag, hang to drain
of juice,
add cup of sugar.
quickly
with melted wax.-lYfrs.

if placed on cold dish. Pour

John 'Mosher.

halve
to prevent

and core, place
burning.
When

until next morning.
a little

Boil until

of
in jelly glasses

in kettle
soft, put
To each cup
jelly
it will
and cover

RASPBERRY AND CURRANT JELLY

Take one-half

juice,
a little

rant
until
cover with melted

cup red raspberry
and add one cup of sugar
jelly quickly.

of it will

juice and one-half
to each cup of juice.

Put

in jelly

g-lasses

cup cur-
Boil
and

paraffine.-Ivlrs.

VV. L. Nlidcllebrook.

ADVER TISElVIENTS

129

GUNNARSON & KEFAUVER

Dealers in

Furniture, Carpets

and Oil Cloth.

FUNERAL DIRECTORS AND EMBALMERS

~bo1lt 42

for the Flour, Sugar,
and Spices that you are going
in that Cake;
B.

Extracts, Eggs
to use
itwill be delicious then.
1I1t~t6ibt

I. :fRibbltbrook =

=

Manistique Steam Laundry

J.Pattinson, Proprietor

13°

ADVERTISEMENTS

Manistique
Iron Company

Manufacturers of

Pig Iron

Manistique. Mich.

ICE CREAlVI AND ICES

131

Ice Cream and Ices

"Then

farewell

heat,

and welcome

frost."

VANILLA ICE CREANI

lVlake a custard
five eggs, one

of
beaten whites
of whipped.
flavor

cream.
to taste.-Mrs.

of one quart milk,

two cups

tablespoonful

cornstarch.

of eggs.

';Yhen ready

to freeze,

';Yhen

cool,

sugar,

yolks
add
add two quarts
and

add more sugar,

If not sweet
George Rogers.

enough,

CHOCOLATE

ICE CREA1VI

Mix one cup sugar,

one tablespoon

and add gradually

two cups

scalded mille

for

beaten,
hot water
two squares Baker's
when. melted
ing water;
quart
-l\'£rs. Harry Rose.

twenty minutes,
chocolate

stirring

in

pan

add one-third

cup sugar

add chocolate mixture
cream and one tablespoonful

to hot custard,
vanilla.

at

constantly

flour, one egg slightly
Cook over
first. Put
and
cup boil-
cool, add one
and freeze.

over hot water,

Strain

and one-third

SPANISH CHOCOLATE

ICE CREAl\1

Scald
spoonfuls
heat until

one quart milk in a double
flour,
lig-ht.

two table-
and one
and
into the boiling milk and cook for

Put
in a bowl

two eggs,
this

cup sugar

boiler.

Stir

132

ICE CREA1"I AND ICES

cup sugar

smooth

in sauce

twenty minutes,
chocolate
one-quarter'
nntil
cook twenty minutes.
beat
int? hot mixture
quarters
-Nora

cup sugar.
Burrell.

and glossy.

stirring

often.

Put
pan over hot water,

and two tablespoonfuls

four
and when melted
hot water;
to cooking mixture

squares Baker's
add
stir
and

Add
it

Take

this
from the

two and one-half
Set away to cool, and when cold,

pints

fire and

gradually
cream and three-
freeze.

RAISIN

ICE CREAlVl

:?-,IIakecustard

of one pint milk,

yolk of one egg and two cups
sweet

chocolate

grated,

one-half
to freeze,

pound
add raisins

raisins,

and one quart

one

sugar.

tablespoonful

corn-
Cool, and add
cream.
Chop
let cool and when mixture
English

cup chopped

and one

starch,
one bar
and scald
begins
walnuts.-Ella

Burrell.

lVIAPLE ICE CREA1\tf

To a cup of rich maple

syrup

add the beaten

stirring,

cook in granite

dish until

it boils;

cream and beaten whites. Whip
rs. 1\1elvin Orr.

all

<'ggs;
one pint
freeze.-1\1

yolks of four
add
and

strain;
t'Ogether

NE\iV YORK ICE CREAM

Place one quart

of milk and two cups of sugar

boiler and let come to a
beaten;
makee.

to taste

f1a\.or

boil.

Add four

and frecze.-l\fiss

in a double
of eggs well

yolks
'Moffatt, Ossawina-

ICE CREAIVI AND ICES

133

IVIACAROON

ICE CREAlVI

One cup sugar

and one-half
into which put

syrup,

in double

to make
Put
crushed
almonds,
soaked).
add one-quarter
olson.

boiler

until

slightly

and. dried macaroons,
four
Let cool,

tablespoonfuls

teaspoon

almond

boiled

thickened,
tablespoonfuls

cup water
five minutes
five yolks of eggs well beaten.
add one cup
chopped
and
cream and
George Nich-

extract.-lVlrs.

(chopped

two
candied

cherries

then fold in one quart whipped

TUTTI FRUTTI

ICE CREAI\1

of milk,
l\tJake a custard
one
flour.
three
and one and one-half

of one quart
tablespoon

eggs,
of eggs

sugar,
two cups
\;Yhen cool,
add
quarts whipped

in ice cream freezer
raisins

chopped

and as it begins
(scalded),

one-fourth

to freeze

pound

cherries,

one-fourth

pound

chopped

candied

yolks
beaten
cream.
add one-half
chopped
pine-
walnuts.

and
with

one-fourth

vanilla.-I\if

chopped

pound
rs. William

English
B. Thomas.

of
whites
Put
pound
candied
apple,
Flavor

MAPLE

PEACH ICE CREAlVI

Two quarts

and eight peaches

cream,
cut

two cups

sugar,

in shreds.-l;Jazel

one quart maple
Nicholson.

syrup,

BANANA

SHERBET

Boil

three
lemons.

three
cream.-Mrs.

cups
three
N.

\;y. Fox.

and three

sugar
oranges,

cups water,
bananas

of
add juice
and one cup

pulp three

134

ICE CREAM AND ICES

GRAPE JUICE SHERBET

Boil a pint o(water,

one-half

pound
rind five minutes.

lemon

ful of grated
half pint of grape
beaten white of one egg to the mixture when
Grace Seymour,

and the juice of one lemon.
partly

lNew York City.

juice

sugar
and a teaspoon-
vVhen cool add one-
Add the
frozen.-

FRUIT SHERBET

together

Boil
five minutes. Add juice of

one pound

of sugar

and one quart

two lemons

and grated

of water
rind of
and a few
Cllt them
cold, put
add beaten

for
one, one orange
wllite grapes,
into halves
into freezer
whites

cut

into it while hot, one banana,
or if you can get a dozen strawberries,

and add.
and turn slowly. When

Stand

aside

to cool.
partly
James C. vVood.

of two eggs.-:Mrs.

vVhen

frozen

PINEAPPLE

SHERBET

Two

cans of pineapple,

chop fine and add juice

cups

cans, and three
spoons of gelatine
water.
come to a boil.

Stir

in the
Let

of

sugar.

heaping
for an hour or m'Ore, until dissolved,

Soak

three

from the
table-
in cold
the
sugar
cold.-'M 1"S. Albert Torbet.

pineapple

and

g-elatine
it stand

after
until

LEl\ION SHERBET

One quart milk,

two cups Sttg-ar,

three

lemons,

acId half

pint

cream.

Frecze.-lvlrs.

E. D. Carr.

STRA\,yBERRY

SHERBET

One pint of strawberry
dissolved

spoon of gelatine

two cups

juice,
in a cup of water,

sugar,

one

table-
and flavor with

ICE CREAlVI AND ICES

135

either pineapple,
lemon, or orange juice, and freeze. The pine-
apple flavor combines most exquisitely with the flavor of the
strawberry.-lVIrs.

L. Mallette.

STRAWBERRY

SHERBET

NO.2

and let stand two hours;

Crush two quarts of berries with two pounds of granulated
strain and flavor with lemon.
the lemon need not
juice. When
by

are of an acid variety,

an Italian meringue

a little currant

frozen, make

sugar
If the strawberries
be used, or you may substitute
the sherbet
whipping
together
of white powdered
stir
ready

into sherbet,
to use.-lVlrs.

until
sugar

is partly

it

stiff

perfectly
and the whites
and finish freezing.
L. Mallette.

three

tablespoonfuls

of three
Pack

eggs, and
in ice until

HOT COCOA SAUCE

and one-half

one
two minutes;

cups of water

add one tablespoonful

Boil

together
for
dissolved

boil

until

in a little
clear. Add

cup of sugar
row-root
then
cocoa which has been dissolved
tiny
from the fire and add one teaspoonful
C. Bedford.

pinch

cold water,
two

salt,

boil

and

of

and one
of ar-
for a moment,
of Baker's
and a
Take
C.

stir

tablespoonfuls

in a little hot water
longer.

three minutes

of vanilla.-lVlrs.

HOT CHOCOLATE

SAUCE

One cup boiling water,

one square

of Baker's

cup of

one-half
gether
thicker
of yanilla.-Miss

slowly until
if desired.

Burr.

and

a pinch

sugar
it
Just before

of
is the consistency
serving,

chocolate,
to-
syrup, or

Cook

salt.
of maple
add one teaspoonful

all

ICE CREAM AND ICES

COLD CHOCOLATE

SAUCE

One

ounce. Baker's

chocolate,

one

one-half
and one cup of sugar.

and

of salt,

pinch
and

boiling water,
five minutes
in cold water.
strain .. When
drops

add
Take

one-half
from fire,

teaspoonful
for

stir

gelatine

teaspoonful

a moment
vanilla
and
J. H. MacNaughton.

cold,

add one
extract.-Mrs.

'Of cinnamon

cups
of
B'Oil for
soaked
and
a few

HOT CARAl\1EL SAUCE

of Baker's
one-half

chocolate

(melted),

cup milk,

one

inch

of butter.

Boil until

two

cups

stick

of
cin-
it will wax
vanil-

cinnamon,

add one

This will

candy

teaspoonful
over

the

cream.-

Two

squares

sugar,

brown

'One tablespoonful

dark
namon,
the
in water,
at once.
la and
Mrs. J. H. MacNaughton.

remove

serve

Red Raspberry

jam is nice

served

as a sauce

for vanilla

ice cream.

ADVERTISEl\IIENTS

Liquid Granite

137

FOR

F LO 0 R S

And All Domestic Varnishing

It Long Ago Settled the Varnish Question

DEALERS

EVERYWHERE

Berry Brothers, Limited

Varnish .Manufacturers

NEW YORK

PHILADELPHIA

BOSTON

BALTIMORE

CHICAGO

CINCINNATI

SAN FRANCISCO

ST. LOUIS

Factory

and Main Office
DETROIT

Canadian

Factory

WALKERVI LLE, ONT.

ADVERTISEMENTS

Holds America'. Highest Prize

BAKER'S

Cocoa andChocolate

pure,

,vith

parts of

Absolutely
a
most delicious flavor, made
by a scientific blending of
the best cocoa beans gro\vn
in different
the
world. It is backed by I26
years of successful manu-
facture and by 46 highest
awards
and
unparalleled
America-an
record of achievement.
the genuIne with the trade-mark

In Europe

Registered U. S. Pat. Office
Be sure that you get

on the package.

Directions
for preparing more than one hundred dainty
dishes in our Choice Recipe Book, sent free on request.

Walter Baker f& Co. Ltd.
Established 1780. DORCHESTER. MASS.

BEVERAGES

139

Beverages

"Coffee that makes

the politicians wise,"

COFFEE

egg
of boiling water

pot;

tablespoonful
one

One
coffee
cup
five minutes;
let

the
one
Boil
not
George Nicholson.

boil.

coffee
for

each

to
six persons.

for

each

tablespoonful

place on back of stove

person,

and
Ivlix and

for
one
turn
in
coffee.
to keep hot, but do

of

It will

settle

in about

five

minutes.-l\1rs.

l\r[AKING COFFEE

IN LARGE QUANTITIES

vVhen making
finely

of coffee,
to each thirty

persons.-Mrs.

coffee
ground,

for entertainments,
one

one-half

allow one pound
gallons
of water

and
Rorer.

IN lVIAKING TEA

Remember

the old
"Unless
Filling

adage
the

teakettle

the

tea-pot,

spoils

boiling

be.
the tea,"

of our

"grandmother's,"

TEA

One

usual

the
is better
steep

to use china

five minutes.

teaspoonful
amount

of
for

tea,
each

and one Cllp of boiling water
tea-pot:

person.

Scald

the

is
it
\-vater;

or porcelain.
"Tea
boiled

Use
tea

is

boiling

fresh
spoiled."

CHOCOLATE

Put

four ounces

of

\\1' alter Baker1s Chocolate

into double

BEVERAGES

add one quart

boiler; when melted,
until
milk, with whipped

smooth.

Serve with

equal
cream on top.-l\1rs.

an

of boiling water. Beat
scalded

of

quantity
Rorer.

COCOA

For
Baker's
boiling
this mixture
addition.-Miss

six cups of cocoa use two tablespoonfuls
cocoa,
.water,

two tablespoonfuls
and a pint

of Walter
of
a pint
Let
A gill of cream is a great

and a half of scalded milk.

of sugar,

half

boil

for five minutes.
Parloa.

GRAPE

JUICE

Take

ten pounds
ter, and let simmer
then
to the
skim, and bottle hot.-Mrs. William B. Thomas.

of Concord
until
stove,

add two cups

soft enough

to press out
of sugar,

grapes,

return

two quarts

of wa-
the juice,
let boil,

PINEAPPLE

PUNCH

Boil a

pound of

and strain;

utes,
half pint
sufficient
one-half
cup in halves,
-Table
Talk.

of grated
amount
pint of

sugar
add to it

of water
and a quart
the juice of one lemon

pineapple,

stir

and

of cracked
finely picked
and a few raspberries

ice to make
pineapple,

strain

again.
it palatable,

a few strawberries

may be added whole.

five 1111t1-
and one-
Add
and

STRAWBERRY

PUNCH

One pint of strawberry

juice

from good berries

two cups of granulated
and one and one-half
or
?\If allette.

three hours

sugar,

and the juice

pints of water.

Let

stand

and serve with

finely crushed

and add
of one lemon,
on ice two
L.

ice.-Mrs.

ADVERTISEMENTS

141

You can pay more money, but
you cannot buy any better goods
than we offer under
the follow=:
ing brands:

SUNSET CLUB

Mocha

and Java Coffee
MARTHA WASHINGTON
Japan and Ceylon Tea
MARTHA WASHINGTON

Vermont

Syrup

MARTHA WASHINGTON

Flavoring

Extracts

MARTHA WASHINGTON

Seeded Raisins

and Cleaned Currants

MARTHA WASHINGTON

Canned

Fruits, Vegetables & Salmon

IN
SOLD BY ALL PR.INCIPAL RETAILERS
/iJ WISCONSIN AND NOR THE.RN MICHIGAN ~

We Po.sitively Guarantee

...11goods under

above brands

to h ..ve no superior

on the market

Joannes Brothers Co.

WHOLESALE GROCE.RS

Green Bay,

II

/iJ Wisconsin

142 

W E I G H TS  A ND  MEASURES 

W e i g h ts  and  Measures 

T HE  H O U S E W I F E 'S  TABLE. 

The  following 

is  a  very  valuable  housewife's 

table,  by 
which  persons  not  having  scales  and  weights  at  hand  may 
readily  measure  the  article  wanted  to  form  any  recipe  with(cid:173)
out  the  trouble  of  weighing—allowance  to  be  made  for  an 
extraordinary  dryness  or  moisture  of  the  articles  weighed 
or  measured. 
Wheat  Flour—i  pound  is. 
Corn  Meal—I  pound  2  oz.  is 
Butter,  when  soft—1  pound  is. 
Loaf  Sugar,  broken—1  pound  is 
Powdered  Sugar—1  pound  1  oz.  is 
Brown  Sugar—1  pound  2  oz.  is 
Ten  Eggs,  average  size 
Large  Tablespoonfuls 

, 

I  quart. 
I  quart. 
1  quart. 
1  quart. 
1  quart. 
1  quart. 
1  pound. 
16  to  yi  pint. 
8  to 
gill. 
4  to  Y*  gill. 
y2  pint. 
.  1  quart. 
1  gallon. 
Yz  pint. 
1  gill. 
t. .J4  ounce. 
1  teaspoonful. 
1  tablespoonful. 

.. 

, 

Two  Gills  make 
Two  Pints  make 
Four  Quarts  equal 
A  common-sized  Tumbler  holds 
A  Teacup  holds 
A  large  Tablespoonful  equals 
Forty  Drops  equals..,.., 
Four  Teaspoonfuls  make 

Table  of  Weights  and  Measures. 

One  quart  of  sifted  flour—One  pound. 
One  quart  of  powdered  sugar—One  pound  and  seven  ounces. 
One  quart  of  granulated  sugar—One  pound  and  seven  ounces. 
One  pint  of  closely  packed  butter—One  pound. 
Butter  about  the  size  of  an  egg—Two  ounces. 
One  heaped  tablespoonful  of  butter—One  ounce. 
One  heaped 
Ten  eggs—One  pound. 
One  pint  of  granulated  sugar  heaped—One  pound. 
One  heaped  tablespoonful  of  flour—One  ounce. 
Three  tablespoonfuls  of  grated  chocolate—One  ounce. 
Four  gills—One  pint. 
Two  pints—One  quart. 
Four  quarts—One  gallon. 

tablespoonful  of  powdered  sugar—One  ounce. 

ADVERTISEMENTS

143

Are You a Judge of Iron?

are

sold

ranges

So many
standing
baking
The MAJESTIC

on
or

a dealer's
to
helped
isn't

because
floor.
lengthen
the

But

a

when
did
stove.
made, but
fectly while
will outlast
Iron
body

a

they

looks
the
life
looking
its work
top
iron

look well
never
of
range
per-
that
sheet
steel.

and charcoal
like

it's made
it does
any three
which

to
last.
cast

last

and

finest
do
A malleable
iron tops,
not

rust

does

sheet
The Majestic may cost you a little more,
but you've settled the stove question.

The C. L. Co. Hardware Store

FOR SALE BY

Contents

Beverages
Bread, Breakfast and Tea Cakes
Cakes
Cookies and Doughnuts
Custards and Cream
Erltrees
Fish and Oysters
Ice Cream and Ices
Icings and Fillings For Cake
~IIeats
Pickles
Pies and Pastry
Poultry
Preserves and Jellies
Puddings and Pudding Sauces
Salads
Sand wiches
Sauces
Soups
Vegetables
Weigh ts and Measures

'.'

"

"

"

139
18

101
I IS
95
6S

I I
13 I
121
30
7 I
77
4 I
125
85
57
28
16
7
48
142

OuD 

l-

L

I..

,.

,

/
I
J

,.,
.. 1-
r .:J.
•
~
,"'~,
(' .'
"'- -',.
• L '" .of)
,,
~ -;-
l~r
.
I
.- j , "'"~ 'I-
I ~.~ ~
~
,
I
1/
v<.. t.
;;>
1/ l':_ ..... /

"-J L "'-t

__...t.J ~

."

/
t it! I'J

~

I
I'

I
\ I