I . ,The .. Service Guild Cook Book .... I I COMMUN~ITY SE'-VING I I SILK Is The Strongest Silk Made I I Ask For Premium I Banner Patterns Are The Best Prices 10 and 15 Cents American Beauty Corsets America's Best . P. D. Corsets List The Best Imported Corset Sold by The Donsereaux Dry Goods Co. 18 Y. M. c. A. ~ WORK FOR TALK FOH. PAY FOR LANSING NEED BOYS IT II~ ~ President. SMITU G. YOUNG Vice President. RICHARD scan . S.m''''. Treasurer. B. B. JOHNSON CHAS. HERRMANN Wqr ~rruirr ~uilb ~QIook jook A CAREFUL COMPILATION OF TRIED AND APPROVED RECIPES Q1:nmpilrb nub nrrnttgrb by tqr ~rruirr ~uilb tl11' Df 1J1irntiaptint atqurrq 1906 is healillg and SWett ill the fields the kllo'U'ledge of all herbs alld balms, "Cookay mealls tbe Q!./em of Sheba. fruits alld savo1)' If mea/Is Iless alld readiness of aPPliallces. al1d the scimce of it mealls Ellglisb t1lOr01lgblless alld Frmch ill fiue, the kllowledge of M.'dea alld Circe, alld of Helm, alld of and and grM'cs, caref1llness alld illvmth,mess, alld willing- If meal1S tbe ecol1omy of YOllr gralldmothers it mealls 1II11cbtestillg alld 110 wastillg; alld, givers." -RUSKIN. /I/fallS tbat YOIl arc to be perfeclty a11d aI-ways ladies-loaf art alld A rabiall hospitality; tbe lIIodem chemist; It mealls and sPices, alld all that ill meats. it PRE" Or' WYNKOOP HALLENBECK CRAWI"ORD COMPANY Or' LAN5INQ, MICH. a :r l\ t rat i 0 It mil lull 11lit our ij;llrll1 (llqrl1ugll ~nll.tl1 U1!lI11l1.llIrOWl' oltr pruetler. Iltsplrutll1lt eulltr s,1>aked.. 5 lbs., rib, weight rib, weight rib, weight 10 lbs., 5 lbs., 10 lbs., Beef, sirloin or rib, weight baked done L-ength of time for cooking of pounds to be cooked 2 . . . . . . . . . . . . . . Minutes. 3 1 to to 6 S to 45 35 S to 6 45 to 60 Hours. to 3 to 5 to 3 to 3 to 11,4 to 11/2 2 "lV24 2 2 1 1. 21j2 to 3 2 1. 3 to 11j2 to 31j2 1 11/~ 11/.1, raised and 1>aking powder thick cake and angel cake to the heat. loaf) (white (graham loaf) cake, on the number exposed Bread Bread Biscuits, Corn Cookies Sponge Cake, Cake, Cake, pound Cake, Scalloped Baked beans layer loaf fruit oysters . . fish 01' mea t does not depend so much of surface to 60 . to 45 to 20 to 35 to 10 to 60 to 30 to 60 as to the extent 45 35 12 30 6 45 20 40 . . . . . .. 114 to 11/2 1l/~to 2 r, to S . , 25. to 30 IS AT HOLMES REAL ESTATE HEADQUARTERS SOUPS. "The banquet waits our presence, Good sisters, let us dine." Soups are divided into two elasses, those made with stock and Bouillon is made from lean beef, delicately seasoned, and is usually those made without -clear .. stock. Brown soup stock is made from beef with bone and a little fat on, highly seasoned with vegetables, spices and sweet herbs .. White soup stock is made from veal or chicken and delicately 'seasoned. Consomme is usually made from hyo or three kinds of meat and highly seasoned. It is always served clear. Cream soups are made of vegetables or 'small amount of cream and seasonings. fish with milk and a Purees are made from vegetables or fish forced through a strainer and retained in the soup, generally thickened. Bisques are made from shellfish, vegetables, etc., and served with dice of the same. first Beef ranks 'fhey are made similarly to purees. in soup making. It should be cut from the fore :l\Ieat, bone and -or hind shin, which cuts contain the marrow bone. being about fat are all necessary to soup making, of lean to one-third of bone .and fat. Remove the lean two-thirds meat in dice; place on fire in cold water and :let cook with the bones and fat very slowly that all of the juice may be drawn out of the flesh; cook six or seven hours at a very low temperature; This stock may be nsed in many different kinds of soup. strain and cool quickly. as this prevents from the bone and cut the proportion fermentation. BEAN SOUP.-Sonk in the morniug. drain, and rub thorough Iy, wheu skins will beans over nip;ht with one teaspoon of soda replacing with fresh water; in water, and, skins slip off easily; now throw them into cold 'set on fire until water rise to the top and may be removed; boil beans until soft, allowing two quarts of water to one quart of beans; mash beans and add flour nnd butter that have been rubbed together; through through with a sih-er or wooden a colander; spoon, and put into slllall cubes.-Ml's. Denison LOllgyeal'. into it. when selTed, rub thick portions toasted bread cut salt and peppel' to taste; put Everybody gets a Square Deal at the Milne Grocery Co. 8 THE SERVICE GUILD COOK BOOK. soup of Italy.) RICE PORRIDGE.-(The national 'Vash thoroughly a cup of rice, cover with a pint of stock, simmer gently until rice is perfectly tender, press through a sieve; put a quart of milk into and two of flour; double boiler; add to milk half pint of finely chopped cheese, then add the butter and flour and stir until soft and creamy; add the rice; add a level teaspoon of salt Charles Herrmann. is ready to serve with croutons.-Mrs. rub together a tablespoon of butter and it Croutons may be made using stale bread cut or they may be browned in melted butter. of crackers with all cream soups. in dice and toasted They are used in place TOMATOSoup I.-Three cup of codfish without minutes; fourth teaspoon of soda.-::Mrs. S. add one pint of milk; soaking, one lump of butter; pints of water, one pint of tomatoes, one twenty let c.ome to a boil and add one- boil I.J. Lockwood. TOMATOSoup 2.-Strain beef or chicken broth, salt; thicken until one-half pint of tomatoes; add one quart salt and pepper and several shakes of celery the consistency of cream.-:Mrs. Ethel Covert. quart TOMATOSoup 3.-0ne ripe tomatoes, one onion, two table- spoons of flour, 4 tablespoons of butter, 2 tablespoons of sugar, one three quarts of tablespoon water, one pint of milk; boil three- sugar and flour; boil quarters ten minutes, Fred Mott. of an hour; add salt, pepper, butter, then add the boiling milk.-:Mrs. of salt, one-third tablespoon of pepper, and onions in water tomatoes can of tomatoes TOMATOSoup 4.-0ne and one small onion cut rub through a colander; place on stove and let fine, boiled together; come to boil; add one-half teaspoon of soda dissolved in water and then add a level tablespoon of butter, stir until one teaslJOon of salt, and three crackers rolled fine, and just before serving add a pint of boiling milk very slowly, stirring Mrs. Denison Longyear .. small pincl1 of cayenne pepper it will not curdle.- it stops foaming; the time so that all TOMATOBISQUE.-Have kettle hot, and brown one tablespoon of strain a quart of cooked in one-half a tea- salt anti pepper flour and one tablespoon of butter tomatoes spoon of dry sotIa; add milk to quantity before removing from the fire.-:Miss Grace E. through a colander and when boiling stir tIesired' l\l~rtIoch. together; CELERYS~uP.-~~ree c.uPs of. celery chopped, one pint boiling water, one pInt boIlmg ~llk, a pIece of butter, one-fourth of a cup of flour; cook celery untIl soft, rub through a sieve' scald the milk add the celery and one small onion; thicken with the flour; add th~' butter; E. G. Satterlee. together.-::Mrs. cook all Everything you want can be found at Cameron & Arbaugh's. THE SERVICE GUILD COOK BOOK. 9 CREAMTOMATOSOUP.-Add to two tablespoons melted butter, not browned, flour and add slowly two cups hot milk, .season with one-half teaspoon salt and one-fourth teaspoon pepper; then strain and add one- fourth teaspoon soda.; add this to above sauce and cook in double boiler; serve hot.-Edna one and one-half cups cooked tomatoes two tablespoons K. Heath. CREAMTOMATOSOUP.-One quart cook them and put -through wire sieve; place on stove and season with pepper and salt ,of milk in double boiler; when hot, and butter; flour; when thick enough, add one thicken with two tablespoons 'small let come to a boil and serve. teaspoon soda to the tomatoes; then add to the milk; -one quart tomatoes; put the liquor OYSTERSouP.-Drain from the oysters and heat and add to this the oysters which have been washed in one cup strain; the of cold water edges of the oysters curl; melt add the flour, and then 'slowly add the milk which has been scalded with the seasonings chopped fine; add to this the oysters and their and all pieces of shell removed, and heat the b'utter; liquor. till OYSTERSTEw.-One of pepper; -one-fourth of a. cup of butter, -of a teaspoon .oysters and cook until plump; put in a tureen with butter, which has been previously Herrmann. hent quart of oysters, one quart of scaldeq. milk, two teaspoons of salt and one-eighth add remove oysters with a skimmer and liquor salt and pepper; Charles to the boiling point; and the milk.-:Mrs. add oyster strained liquor CORNSouP.-One can of corn, one pint of boiling water, one pint two table- the twenty rub through a sieve; scald milk ,vith the onion; add milk add .of milk, one slice of onion, spoons of flour, one teaspoon of salt, corn through 01' chop; minutes; to the corn; bind with the butter :salt and pepper. and flour cooked together; few grains of pepper; put two tablespoons and simmer add water a grinder of butter, CREA)!OF LUIA BEANSouP.-Soak make as corn soup. Onions sliced and a carrot cut added.-:Mrs. Charles Herrmann. can of peas, PEA SouP.-One the lima beans over night and in dice may be them from the liquor after draining and simmer twenty minutes with the sugar; reheat, milk with the onion; add the pea mixture binding with the butter two teaspoons of sugar; put peas in the can in the cold water rub through a sieve and scald and flour cooked together; and salt and pepper. POTA'l'OSouP.-Cook three potatoes -done, rub through a strainer; in boiling salted water; when of milk with two scald one quart Have your Watches, Clocks and Jewelry Repaired at Heath's. THE SERVICE GUILD COOK BOOK. 10 slices of onion and remove onion; add the milk slowly to the pota- toes; melt of flour, one and a half tablespoons of salt, celery salt, pepper; when well mixed stir strain and sprinkle with a little parsley just before serving. in the boiling soup and cook one minute; and add two tablespoons tablespoons of butter four the ingredients, TO:UATOBOUILLoN.-One can of tomatoes, one-half a bay-leaf, two sprigs of parsley, one-half an onion sliced thin, four cloves, one- half a teaspoon of salt, dash of caycnne, one pint of water, and one- tablespoon of arrow root or two tablespoons of corn starch; heat all of an strain through two thicknesses of cheese cloth; bring slowly hour; to the boiling point and add the arrow root or corn starch dis- for ten min- solved in cold water; utes; than that cups and garnish made with the corn starch; each serving with one teaspoon of whipped cream.-Miss Erminah- Jarrard. the bouillon made with the arrow root excluding the 31'I'OWroot, thickcned and simmer serve in bouillon slowly one-half is clearer stir till The Up-To-Date STORE Staple and Fancy .... (iroce'ries We sell nothing but the best and Meats. Look for our ads. in the newspapers-WE CAN SAVE YOU MONEY FRED BARRATT ]f it's something to eat that you pursue, M. C. Bowdish would like to MEAT you. BOWDISH Fresh and Salt Meats Dealer In Bell 544 Citizens 31 509 Mich. Ave. E_ THE SERVICE GUILD COOK BOOK. 11 MEATS AND POULTRY. to her cupbo:nd: 'Yhen old Mother Hubbard 'Vent She must have been weak in the head, For she looked for a bone, ~~nd because she had none, It :Now, if she had searched her cupboard all o'er For a brisket of pork, or a fillet of beef, Old Tray'd worn a smile, And have stayed here a while, Since victuals, not bones, bring to hunger is said that her doggie dropped dead. . rehef. In boiling meat, be careful to have it just simmer if you wish it tender. Meat should be removed from paper the market, otherwise the paper absorbs should be kept in a very cool place. as soon as it comes from some of the juices. Meat Always wipe b~ef, before using, with a cheese cloth wrung out .never allow it to stand in a pan of cold water of cold water, but as the juices will be drawn out. By putting meat into cold water and allowing the water a large amount of juice and by long rooking thc connective tissues gradually tasteless; which gives the stock, WhCllcold, a jelly-like consistency. plies to soup making. is extractcd and the meat to heat is are softened, This ap- juices the meat the inner thoroughly B,y putting then lowering the temperature, into boiling water or a ycry hot oven and seared arc pre- and flavor to cook a few minutes until allowing the meat oYer, vented from cl:icaping. This applics where nutriment is desired in meat. ROAST BEEF.-The tip or middlc of sirloin, back of rump, or first 'Vipe mcat, placc on drip- ping pan skin side down, rub over with salt and drcdge with flour; reduce the heat and place in a hot oven; after baste with fat which hus tried out; is ycry lcan it may be evcry ten of fat turn O\'cr and dredge with is browned, if meat in the pan. Baste minutes; when meat fJour that is abont half done, the skin side may be uppermost for the final browning. thrce l'ibs. trimmings best cuts for roasting flour arc: , necessary to put Diamonds and.Watches in Elegant Designs at Heath's. 12 THE SERVICE GUILD COOK BOOK. ROASTBEEF GRAVY.-Remove some of the fat tablespoons; ing three 6f flour and stir until well browned: water; season with salt and pepper .and strain. cook five minutes after place over from the pan, leav- fire and add three tablespoons add one and one-half cups of it begIns to boil, stirring constantly; ROAs'r uMB.-Lamb amount of water and stuffed. may be roasted as roast beef, only a small is often needed in the pan. Lamb may be boned STUFFINGFORLA')1B.-One cup of cracker crumbs, one-fourth of a cup of melted butter, one-fourth teaspoon of salt, one-eighth tea- spoon of pepper, one-half tablespoon poultrJ- seasoning, one-fourth cup boiling water. FRICASSEEm' VEAL.-Wipe two pounds of veal cut from loin and add one small onion, celery and carrot; cover with boiling water; cook slowly until meat remove meat, sprinkle with salt and pepper and fry in pork drippings; make gravy of the liquid in which the meat was cooked and pour over the veal. is tender; ROASTVEAL.-Roast the same as roast beef, placing around the meat strips of fat, salt pork; bake three or four hours in a moderate ()ven, basting every fifteen minutes with one-third of a cup of but- ter melted in one-half a cup of boiling water, and after this is used baste with the fat serve with brown gravy. in the bottom of the pan; ham over night in a kettle, cover with. cold water BAKEDHAl\I.-Soak and put thoroughly the boiling point and let simmer until let stand in water until cold; skin, cloves and bake slowly one hour; jelly.-Mrs. rub with brown sugar and cracker Charles Herrmann. in cold water to cover; wash to ten dcI' ; remove from fire and remove from 'Yater, cut off outside crumbs and stick full of serve sliced cold with currant and heat CANNELONOFBEEF.-One pound uncooked beef chopped fine, yolk of one egg, one tablespoon chopped parsley, one tablespoon butter, bread crumbs, one teaspoon lemon juice, onc tca- two tablespoons spoon l3alt, one-half teaspoon onion juice; mix all of thc ingrellicnts together pa- per, bake in a quick oven thirty minutes; baste every five minutes with one-fourth of a cup of butter in one cup of boilinO' water; serve with mushroom sauce. and form into a roll six inches long. wrap in buttcrcd b )lusHRool\[ 8.\.ucE.-Onc onc rounding tablespoon of flonr, one-half pint of soup stock 01' ".atcr, one-half teaspoon of onion juice, onc.ha If teaspoon of sa It, one table- spoon \Vol'ccstel'shire Rance, one-half pint can of mllshl'oom~; melt tablespoon of buttcr, rounding The Garner Furnace is Cheaper to run than a Hard Coal Stove. THE SERVICE GUILD COOK BOOK. 13 the butter until dark brown; add the flour; mix well and brown a then add the moment onion juice, the mushrooms.-iUrs. longer; add the stock and stir until sa.TIce,salt, peppel' and last of all 1Vm. O'Oonnor. 'Vorcestershire it boils, Veal, thorough. enough to serve; brown; like fish, cannot be hurried, but must be cooked steady and in pieces large a nice I use either cutlets or round steak cut in flour and fry in hot butter until roll salt while frying.-Mrs. F. E. 'Vatson: Veal cutlets and steak may also be dipped first egg and then in cracker or bread crumbs and fried. in flour, then in BEEFLOAFI.-One cup chopped suet, beaten eggs, one-half a cup of cream; pepper; bake three-quarters two slices of bread soaked in water, and a half pounds of chopped round steak, one two well- .and season with sage~ salt S. L. Lockwood. of an hour.-Mrs. BEEF LOAF2.-Two pounds of chopped beef, one-half a pound of two well-beaten eggs, one cup of cracker crumbs, chopped large salt and pepper, one pint of milk, salt pork, celery, onion and nutmeg, piece of butter put on top.-Mrs. S. A. Rice. BEEF LOAF3.-0ne and a half or two pounds of beef, half a pound of fresh pork, one egg, one cup of cracker crumbs, butter size of an egg, salt, pepper and one cup of boiling water; mix well with the hands, put in baking tins, add a little water and bake two hours. -Mrs. Ganssly. to break balls; three-fourths heat till both sides are seared, smoking hot and cook meat HAMBURGSTEAK.-Chop one and one-fourth pounds beef and mix tea- with one and one-fourth tablespoon chopped onion, saute pan spoon salt (and one well-beaten egg if desired); turning till from pan when it often, being careful not seared, put butter in pan and when hot complete cooking meat;. make gravy of one and one-half tablespoons butter and one of flour,. one-fourth teaspoon salt, one-fourth teaspoon pepper, and when done- pour over meat.-Edna BEEF LOAF4.-0ne a- pound of salt pork, two beaten eggs, one onion if liked, season with salt and pepper; mold in a loaf, dredge with flour, pour oyer a cup of boiling water and baste often.-~frs .. C. B. Turner. and one-half pounds run through round steak~ one-half K. Heath. a grinder, take BEEF LOAF5.-Three one teaspoon of pepper, one cup milk, one-fourth cup butter, pounds Hamburg- steak, one tablespoon salt, cracker or bread crumbs,. two eggs, season with sage;: ten tablespoons Everything in Silverware for the Table at Heath's. THE SERVICE GUILD COOK BOOK. 14 put slowly.-Mrs. E. L. Boward. in a deep dish, pour m-er a little hot water and bake one hour E. M. Hodgman. pound BEEF LOAF'G.-Two pounds of raw chopped beef, one-half a cup of milk, one-third a cup of butter. one cup rolled crackers, one egg, one-half a tablespoon of pepper. -:Mrs. Cora L. Tenney .. of salt and one-ha If a tablespoon tablespoon and cook until of flollr. one cup cream nnd lll&'1t MEAT SOUFFLE.-One cup chopped meat, yolks of two eggs beaten, liquor; mix all small together thickens; when cold add beaten whites of two eggs slowly and season with salt and peppel'; Hue pudding dish with mashed potatoes, put in the center, cover with mashed potatoes, brush the top with milk and bake twenty minutes.-Mrs. tl1is mixture it of Hamburg SHEPHERD'SPm.-One one-half cup chopped celery, one-half Cllp of tomato, one small onion chopped fine, two eggs, whites' and yolks. beaten ~eparately, two tablesl)oons to tnste; mix a11together with one melted butter, baking dish and and a half sprinkle bread crumbs over top and bake one-half hour. Salmon may be used instead of Hamburg steak.-~rrs. cups of s'weet milk; put salt and peppel' in buttered steak, Blair. tender cool and skim off grease; BEEF, YEAL OR CJlICKE~ ]"lRESSED.-Cook meat until it will fall apart; let liqnor cook down until you have ahout a pint so then pick apnI't, relllodng hones. gristle and that let stand fat; season. with ~a1t and l~epper and until again; line a deep put shredded meat back in and heat all together pan with slices of hard-boiled eggs nnd put meat in; place another pan in it with n heavy weight and let stand in a cold place oyer night. tr,immed with parsley or celery leaves and slice on tablc.-"Mrs. Denison I..ong- year. 'Vhen ready to sel've turn out on a platter left; dozen frog shanks let stand over night; FRIED FROG SnAxKs.-TIll'ce sprinkled with salt; finely rolled crackers; crackers; heat butter them in rows; side is done, shake pnn to loosen amI co"er with plate, on plate, slide ba('k in pan and fry other side to light brown; hot.-Mrs. and 1"\'"0 wel~-beaten eggs and in the egg and then in the laying senson with pepper anfl fry light brown; when one turn O\"er serve dip the shanks in frying pnn and put: the shanks C. L. Foerster. cleaned in, BOILEDTO~GUEWITH '£O:\£A'1'OSAUCE.-Boil n.. beef tOl1O'ueover a slow fire until se~soll with salt and pepper when abont ha If 0on cinnamon.-Jlrs. Anna Cook. cups level two one one cup chopped brown teaspoon sugar, Queen raisins, one cup Flake one tea- FRurr COOKIES 5.-Cream one cup of brown sug.ar with thirds> cup of buttcr teaspoon milk, one two cups flour, and bake spoon and two cggs; Queen Flake two cups oatmeal; slowly.-)lrs. C. J. Rouser. add two tablespoons soda, drop cup one on a greased chopped two- of sweet raisins, tin with a FRUIT COOKIES 6.-Two one cnp chopped eggs, one raisins, cup sugar two-thirds ~hortening, eremn~ one lc,'el Flake stiff baking enough te~spoon Queen powder; season to taste; to roll out.-:Mrs. Martha li"'lake soda, nutmcg Fulton. one (large}, cup sour milk cup or one teaspoon Queen prefcrred; mix just ITOXEY ",VAFERS.-Cream one-half rind flour; in the order into it the gl'ated cups knife bake oven shapc knifc F. A. Lockwood. of to form very in a moderate about and enumeratcd, of one lemon, spread the mixture thin oven; rounds aftcr lift one minute, them oyer cup of butter, gradually one half a cup of powdered one cup of strained on thin sheets with about two inches beat sugar, honey and two a palette in diameter; they havc been rcmoved tins with broom handlc.-Jlrs. them from thc a piece of clean from the a palette NUT \YAFERS.-Mix crcamy; until butter onc \ Vm. Donovan. cup chopped onc cup brown add one egg and beat, sugar and onc tablespoon one tablespoon of flour, nnts; bake on invertcd drippcr, grcased.-Jlrs. HEIDIITS.-'fwo scant and onc-half OIlC and onc-half te o ne ^d one-half q U°r m, WKCh A Fine Line of Umbrellas and Canes at Heath's. THE SERVICE GUILD COOK BOOK. 57 one-half pound of candied orange and lemon peel mixed; chop all these ingredients fine or all except the apples may be put through the meat-grinder; mix thoroughly, then add two pounds of cur(cid:173) rants, three pounds of raisins, four pounds of light brown sugar, one-third cup of salt, one-fourth cup of cinnamon, two tablespoons each of cloves, allspice, one of mace, and one-half tablespoon of pepper, three grated nutmegs, juice and grated rinds of two lemons, one-half gallon of apple cider, one quart of meat liquor; let all boil gently for one-half hour and then add one-fourth cup each of vanilla and orange flavoring and two tablespoons of almond ex(cid:173) tract; mix very Uioroughly and put away in a cool place.—Mrs. Helen Armstrong. MINCE MEAT 2.—One-half bowl raisins, one-half bowl currants, one-half pound rare roast beef, one and one-half bowls chopped ap(cid:173) ples, one bowl suet, one cup New Orleans molasses, one-half cup vinegar, juice of three lemons, mixed spices to taste, one bowl dark sugar, one shake red pepper.—Mrs. Ethel Covert. MINCE MEAT 3.—Three bowls meat, six bowls apples, one bowl molasses, one bowl vinegar, one bowl sweet cider (boiled), one bowl suet, four bowls brown sugar, one bowl of jelly or one bowl of grape or orange or lemon juice, four pounds raisins, two pounds currants, three-fourths pound mixed peel, two teaspoons each of cin(cid:173) namon, nutmeg, cloves and allspice, one teaspoon each salt and pepper; mix all together and cook until raisins are done. Will keep.—Mrs. D. Longyear. P IE CRUST FOR Two PIES.—Three cups of sifted flour, sifted twice, one cup of lard; cut it well into the flour with a knife; tea(cid:173) spoon salt; mix with just a little cold water, so as to make a dry dough; in rolling out, use the rolling pin as lightly as possible.—- Mrs. Ella Garner. CRANBERRY AND RAISIN PIE.—One and one-half cups cranberries (washed so as to remove seeds), one-half cup raisins, one cup sugar, small tablespoon of flour; mix and add one-half cup cold water; bake with two crusts. P U M P K IN PIE.—Two cups of pumpkin with one-half teaspoon salt, one cup sugar, three eggs well beaten, half teaspoon of ginger, one teaspoon of allspice, two teaspoons of cinnamon, two and one- half cups sweet milk (added last).—Mrs. P. T. Albright. LEMON PIE.—Two level tablespoons of corn starch or flour, one cup sugar, one pint of boiling water; cook until clear and add but(cid:173) ter size of a hickory nut; let cool and then add the yolks of two eggs, grated rind and juice of one lemon; bake in one crust. For Go to Big 4 Market for Choice Meats, n6 Allegan St. E. 5$ THE SERVICE GUILD COOK BOOK. frosting beat the whites of two eggs, add two tablespoons sugar.-— Mrs. T. O. Pratt. PUMPKIN PIE.—One large cup of pumpkin after being sifted, six tablespoons sugar, one tablespoon flour, one egg, pinch of salt, one- third teaspoon of allspice, cinnamon and ginger each, about a pint of milk.—Mrs. T. O. Pratt. KAISIN PIE.—One cup cream, one cup sugar, one cup raisins, chopped; mix well together, put in crust and bake.—Mrs. Eugene Price. CREAM PIE.—One pint milk, two scant tablespoons corn starch, pinch of salt, yolks of three eggs, one-half cup sugar, one-half teaspoon extract; cook in double boiler; put in baked pie shell and cover with a meringue; brown in oven; cocoanut or chocolate may be added.—Mrs. B. L. Lockwood. APRICOT CREAM.—One-third box gelatine dissolved in one-half cup of water, three-fourths of a pint of juice, two-thirds of a cup of sugar, juice of a lemon, whites of three eggs, one cup of cream, whipped, two-thirds of a cup of apricots cut fine; to dissolve gela(cid:173) tine add fruit juice and sugar; there should be a pint or a little more of liquid; set in a cool place until it begins to jelly; whip light with Dover egg beater; whip the whites of the eggs, add two tablespoons of pulverized sugar, add to jelly; when well mixed add cream whipped stiff and the cut apricots. APPLE PUDDING.—Cover dish with apples sliced fine, fill about lemon sliced fine, one-half cup sugar, season half full, one-half with nutmeg; cover with following batter: BATTER.—One-half cup sugar, butter size of an egg, one-half cup milk, two eggs, one and one-half cups Hour, one and one-half tea(cid:173) spoons Queen Flake baking powder; pour over the pudding and bake about one-half hour; use whipped cream or sauce.—Mrs. F. S. Foster. DUMPLINGS.—One egg, one-half cup sweet milk, butter size of an egg, pinch of salt, two cups of flour, two teaspoons Queen Flake baking powder; cook twenty minutes. For steamed pudding add one-half cup sugar, steam one hour.—Li Hie. APPLE DUMPLING.—Make a light baking powder biscuit dough and roll quite thin; take pieces about four inches square and roll in them half an apple cut in pieces or chopped fine, put in a deep tin and put one cup of sugar, one-half cup butter and a large cup -of boiling water in the dumplings; bake one-half hour.—Mrs. Ash. APPLE TAPIOCA.—One-half cup tapioca soaked in water over Chas. A. Piella, Jeweler and Optician, in Washington Ave. N. 59 bakinO' cinna~ tender; THE SERVICE GUILD COOK BOOK. boil nearly night, dish mon and serve ten minutes, full of sliced add sugar apples, pour tapioca over them; to taste, sprinkle with bake until fill a buttered sugar apples and are Kranz. cream.-AmeIia together baking Queen cold with whipped BATTER PUDDIKG.-Sift Flake teaspoons add yolks of four well-beaten sifted o\-en; stimy promptly FRUiT SAUCE.-Four flour, serve beaten whites when tablespoons creamed, or sugar fruit jam, Ser\-illg.-Mrs. one yolk of egg, beat fresh berries cannot if Ella Garner. powder, one and one-half one-fourth two salt, eggs, one pint of milk, mix well with hot cups teaspoon foul' eggs; in rather flour, of done with fruit bake sauce. butter and one cup of powdered cup of IH'esClTed chill well before in one-half be obtained; STEAMED BIWWX PUQDIXG.-One cup butter, one cup sweet milk, one teaspoon Queen Flake one-half egg, one-half cinnamon, one-half to make flour serre with vanilla cloves, teaspoon a very stiff batter; sauce.-Ida. M. Bowel'. cup molasses, two teaspoons meg, one cup ra.isins, or hours; three one soda, nut- steam two BETTy.-Lay sugared apples, a. next alternate layer these of apples the whole, remo\-e in a pudding to taste and of coarsely until layers into eighths, and set cut cover a layer over with dish first dusted crumbed bread, the dish is full; of finely powdered at the last on sutllcient" water on top serve hot or cold buttered let in o\-en; when apples brown; pour HROW~ sliced cinnamon, inter\-als; layer to moisten are tender:, with consist sweetened or whipped CURR.\XT PUDDIXG.-One covel' and cook until crenm.-Cora. cup white one-half two eggs, one cup SOUl' milk. OIle teaspoon Queen Flake cUI's one .cup chopped currants.-)lrs. sugar, flour, L. Tenny. cup butter, soda, three Carrie Miller. cup one brown boiling water, one cup corn starch; cup . CARA:\rEL PUI>DIXG.-One-fourth brown, sugar, sOning one cup hea ted milk; teaspoon Northrop's constantly, cup one-fourth thicken with one-fourth ,-anilla.-Mrs. butter, Chas. HerrmanJl. one-half cup I)UFr,'s.-One place cup water, and the watcr' buttcr let boil. while boiling. beat in the flour, cool, ben t in thr'ce unbeaten eggR. beat gem tins; bake twenty-five minutes in a dish nnd set one butter. cup it on to cool, spt aside Ih'e minuteR, pu t in in a hot oven.-Jlrs. CHEA~I HOll!'; sifted the sto\'e, whcn buttered Pl'ed Mott. GR.\lTA:\I PUIJDIXG.-One graham flonr. cups two cup sweet milk, one small chopped, RlHall piece cnp lllolnsses, of one cup raisins Fresh Roasted Coffee at Dean's Coffee House. 60 THE SERVICE GUILD COOK BOOK. butter, a little cinnamon, one teaspoon Queen Flake soda, pinch of salt; steam one and one-half hours.—Mrs. W. D. Sterling. CREAM PUFFS.—One-half cup butter, one cup boiling water, one cup sifted flour, three eggs; put boiling water and butter on stove and while boiling stir in flour, take from stove and stir until smooth, when cool add eggs, one at a time, without beating; drop a dessertspoon of batter on biscuit tins, allowing space for puffing; bake thirty-five or forty minues in hot oven; this makes fifteen or sixteen puffs. CREAM FOR FILLING.—One cup milk (good measure), one egg. two tablespoons flour, four tablespoons sugar, flavor to taste; open side of puff and fill with cream.—Louise M. Hopkins. MINERVA'S FRENCH CREAM.—One pint milk, three eggs, one scant tablespoon flour, smoothed in a little milk, one-half cup sugar; put milk in double boiler, when hot add sugar and beaten yolks of * eggs, cook until it thickens, pour out into a dish, add one tea(cid:173) spoon Northrop's vanilla, beat whites of eggs to a stiff froth and put on top of custard; serve cold. NUT PUDDING.—One-fourth cup butter, one-half cup sugar, one- half cup chopped nuts, twro eggs, beaten separately, one-half cup milk, two cups pastry flour, flour, little salt; cream butter and sugar and beat in nuts, add beaten yolks and milk, beat in thoroughly the sifted flour and Queen Flake baking powder, add last the beaten whites and salt; steam in greased cups half an hour.—Bertha L. Stabler. three level teaspoons baking GINGERBREAD PUDDING.—One and three-fourths cups flour, one- half cup butter, rub butter- into the flour, three-fourths cup sweet milk, one-half cup molasses, one cup raisins (chopped), one-half teaspoon Queen Flake soda; beat thoroughly, steam three hours, serve with sweetened whipped cream.—Mrs. Wm. Ashbrook. HUCKLEBERRY PUDDING 1.—One-half pint molasses, one-half pint sweet milk, one teaspoon Queen Flake soda dissolved in milk, one quart berries, pinch of salt, flour enough to make it very stiff; steam three hours. SAUCE.—One cup sugar, one-half cup butter; stir to cream and add yolk of one egg, stir in beaten white of egg, flavor and set on ice; stir in one tablespoon boiling water just before serving.— Mrs. M. A. Chapin. HUCKLEBERRY PUDDING.—One pint fresh or canned huckleberries, two well-beaten eggs, one-half cup sugar, one level tablespoon but(cid:173) ter (cold), one-half cup milk, one cup flour, one teaspoon Queen Whose Bread do you Use? Try Lawrence's. THE SERVICE GUILD COOK BOOK. 61 baking po\nler, and Flake them in flour SHuce made of the fruit to it butter a'nd sugar stardl.-)[rs. add. F. L. Young. season with bake if canned last; juice to taste nutmeg; one-half berries drain hour the berries, and roll serve with add corn haye been used; and thicken with one teaspoon l\Ioo~sIII~E.-Bpat a. glass of tart jelly until of four flavor for the whites sugar, erect; beat powdcred will stand and add two tablespoons beat froth; the sauce on top.-Mrs. 10 a stifI PRU~E PUDnIXG.-One of six eggs; heat thoroughly, t-hirty minutes; Chas. E. Garner. {'hop prunes pour when froth, to a stiff add the the white eggs to taste; beat powdered sugar sauce, selTe the moonshine easy to work with; tablespoons add four and beat jelly of one egg stiff, and one cup sweet cups, in sherbet until it flavor cream; piling li'red H. Conklin. cnp stewed fine, ndd sugar, dish; in .pudding cold, serye with prunes, one cnp sugar, whites the beaten whites; slowly to twenty then bake cream and sugar.-:Mrs. Pn.u~m ",YIIIP.-Soak three-fourths two cups boiling watcr, box gelatine two ClIpS sugar, pound stewed pruncs with seeds cream flavol'ed with vanilla.-)Irs. add water, lemons, with whipped one-half juice in one cup cold four serye remo\"ed; R. E. Olds. of nICE PUDDIxG.-Three-fourths cup sugar, one large one-fourth soh'ed qU:l1'ts water; by a little bake hot water, a long time. cup rice, iron spoon lump of butter, three-fourths cup raisins, of condensed milk dis- two pinch salt, of PEACH PUDDI~G.-One pint Flake rub throngh baking a sieve; flour, powder, three top tablespoons of sugar i he dough with ovcr soft butter; one-half hot with ('ream and sugar.-~lrs. this nnd bake one gill one-half of sugar, teaspoon three tea- salt; mix add one egg, one and one-half pan; two in a buttered sprinkle in moderately peaches; hour canned spread Ella G.tl"ner. spoons Queen tog-ether and gills milk, ('over the tablespoons hot oven; sen'e PLU:\I PUDDING.-1'wo cups bread crumbs, one cup cnrrants, ieaspoon one one cup molasses, Queen Flake raisins, teaspoon chopped. oue salt, cloves, one teaspoon to make stiff batter; cinnamon, steam three one teaspoon hours.-Olara peaches, PEACH S~owB.\LL.-Peel selected the pits; fasten cavities with move fill result. Call at the store Keep frequently boiling constantly-the longer for fresh supplies of enthusiasm. if that \\~e gu:,truntee the. above Lansmg Will have a store emmently none in this country. I CAMERON & A9BAUGH. CO .1 to all concerned and second to rec~pe is followed carefully satisfactory and constantly, - THE SERVICE GUILD COOK BOOK. 65 CAKES. "N ow the housewife studies Run to the oven and tests For company's coming and she would make .A. delicious, the book recipe, the heat j loaf of cake." fragrant fails.) FEATHERCAKE.-(Never tablespoons melted butter, one cup sugar. one and one-half' cups flour, two tea- 'spoons Queen Flake baking powder j break the eggs into a cup, add the butter to- gether flavoring; bake in three jelly tins or in loaf.-Mrs. and add salt and Nprthrop's :Mary Hubert. and fill up the cup with sweet milk; stir all eggs, Two two last clause; SCRIPTURECAKlii.-Four and one-half cups I Kings .cup Judges V, 25, cups I Samuel XXX, 12; two cups Nahum III, 12; bers XVII, Leviticus 19, Chronicles IV, 22; one two two cups Num- I Samuel XIV, 25; a pinch of IV, two teaspoons Amos IV, 5; season to taste of II II, 13; six Jeremiah XVII, 11; one-half cup Judges two cups Jeremiah VI, 20; IX, D.-Mrs. Geo. Higgs. two tablespoons last clause; S; sugar, added to eggs and beaten together VELVETSPONGECAKE.-Yolks of four eggs beaten, two cups of granulated fifteen minutes with Dover egg beater; one cup boiling water poured over sugar and eggs; fonr beaten whites of eggs, two and one-half cups flour, one tablespoon Queen Flake flavor with Northrop's Qrange and bake.-Vesta SPONGECAKE 2.-Two baking Potter. eggs, one cup flour, one teaspoon North- add flour; do two tablespoons water, one cup sugar; powder; rop's vanilla, not make too stHf.-Mrs. SPONGECAKE 3.-Three Ethel Covert. two teaspoons Queen 11'lakebaking powder; beat two tablespoons eggs beaten very light, one cup sugar, sweet mi!k, one good cup thoroughly; one tablespoon flour, bake in moderate oven.-Mrs. butter, ,Vm. Ashbrook. SPONGECAKE4.-Five eggs separated, one cup sifted sugar over). sprinkled salt starch, Northrop's foamy, add Northrop's teaspoon Northrop's orange or lemon extrnct; cream tartar, three-fourths one level (little cup of flour, one teaspoon ('orn one teaspoon coarse and little points will cream tartar, beat whites until beat until Best Value for your Money, Northrop's Goods. 5 66 THE SERVICE GUILD COOK BOOK. beater add extract and prevents blended; until it will be tough; use ungrcased (not or stiff) sugar and beat until crust forming. fold in flour; sift cake will' be tough; is dissolved. in 'nlis makes ligh.t, until IS very slow oven so it may Beat yolks if beatcn flour after pans; from the hold suo'ar it fin~ grained add and beat in, rise.-:-Mrs. and one-half cups sugar, three one and one-half cup hot water, teaspoons Queen Flakc one and one-half cups flour.- eggs, bak- F. L. Young. SPONGE CAKE 5.-0ne pinch beaten, of salt, ing pow dcI', one-half :Mrs. S. A. Rice. SPONGE CAKE G.-One two teaspoons eggs, boiling water three spoon added cup sugar, Queen Flake just before one and baking baking; one-half powder, beat cups flour, one table- thoroughly. to cake one cup teaspoon mix granu~ Queen quickly, brown 'Vm. E. Uobinson. onc cup teaspoon cream several fold in bake eggs), one-half foamy, separately and tough; add SPONGIii CAKE 7.-'fwo lated Flake bake until beaten sugar baking in moder~ttely it has risen.-Mrs. powder, eggs beaten cup one in eggs, very flour, light, one hot one-half boiling water; not Denison Longy,ear, allow l,lrs. cup do oven; PINEAPPLE CAJ(E.-One cup cream tartar; seven-eighths and beat very stiff; add sugar too much to the beating flour, Northrop's tartar times; flour; in two oblong FILLING.-One cup whites fine granulated beat sift the sugar egg whites; after flour of eggs (ten sugar, until eggs and flour beat is in makes thoroughly cake biscuit tins, cup sugar, thirty minutes. one-half place over cook without cup water, fire until stirring threads; of two eggs which have, been beaten sugar until is dissolved it one-fourth and beat until of and layers cool enough sprinkle with to spread, pieces teaspoon and pour until put be- of pine- cream tartar; point reached; Northrop's boiling the syrup add flavoring foamy, tween and tops apple.-Mrs. over onto the whites F. A. Lockwood. ANGEL FOOD l.-'Vhites one plUch of sug~r, granulated cream tartar, cream tartar tlavor.-Mrs. and whip very stiff; George Higgs. of nine eggs, one ClIp salt flour~ one-half added to eggs before whipping, sift flour and sugar Northrop's add seven times; one-fourth cups and teaspoon ANGEL FOOD 2.-0ne one-fourth one level or three-fourths cups granulated teaspoon Northrop's cup whites sugar of eggs, pinch (measure and one cup pastry cream tartar, of salt, sift four one and times), tlour of cup of Pillsbury's XXXX flour (sift four times) ; Phone 314 for Your Groceries. We will Hurry. Olin. THE SERVICE GUILD COOK BOOK. 67 half, and eggs auout beat sif~ in sugal' ?eat thoroughly lllcrea~ed in flour very carefully; minutes.-~Irs. until Ella Garner. egg~ then fold thirty then one-half sugar sift teaspoon seems in cream tartar, Northrop's to have dissoh'ed and 'the beat vanilla until stiff; extract; in bulk and it has a smooth shiny bake in an ungreased appearance, tulJC pan about sifted, ANGEL 1'''000 3.- one sugar Northrop's each Northrop's extract and the in flour ally beat in center nnd bake year. flour "lVhites of ni ne eggs, beaten cup five times), cream tartar, vanilla into teaspoon and lemon extract; salt. beat are very one-half after they (sift eggs sugar and aJternntelJ; put into slowly for fifty minutes.-l\lrs. very sti if, one cup one-half teaspoon teaspoon one-half salt cream tartar, gradu- light. tube' Long- pan with Denison then ANGEL FOOD 4.-\Vhites tablespoon one-half sugnr tenspoon (sift of ten medium-sized four times), OIle cup flour Northrop's cream tnrtar bea t eggs a little, Northl'op's vanilla; beat more; iIi add the fOI:ty minutes stir crenm tnrtnr and sugar in slow oven.-nIrs. lightly and one times), half salt add flour; teaspoon and vanilla, bake (sift (scnnt), add pinch eggs, one cup and four one- of stiff. the until bent fold then Martha in Fulton. cnp flour. one and cream tartar, whites flour and five times 01' CLARA'S ANGI~r~FOOD 5.-0ne sugar, OIle teaspoon Northrop~s eggs ten si ft cup, measure, and eggs stiff; stir thirty-five Mrs. Chas. E. Garner. the sug-nr half, about beat in sugar, one to fifty minutes srnn 11 ones; nnd sift five times; ndd cream tal.tar Northrop's turn teaspoon slowly; upside one-half of nine aside set of snlt add n pinch nnd bent until va ni lla; bake down until cups large one to very fr.om cold.- and 1VIIITE CAr(l~ 1.-0ne one-half butter, OIle cup sweet milk, whi tes of cups sugar Mrs. E. E. Heed. flour. aIll!' bu LtCI' teaspoons together; Queen Flake add eggs two cups sugar. threC eggs, baking one-half cup two and one-half cream powder; last; Northrop's vanilla.- 'VlIITI.} CAKf'}2.-1Vhite butter, tablespoons of one egg, one cup sugm', one cup milk, Queen t".o teaspoons f1onr, cups two three 1~lake baking powder. 1Yur.m CAKB 3.-rrhree-fOlIrths .one flour, sift salt. littl~ out in lightly; smal I teaspoon all for toO'cther fl'o~ting; five times; beat eggs North 1'0p'S flavor to taste.-l\Jrs. goblet sugar. cream tartar, seven wbites of to a stifI froth, Agnes T. Chafey. one-half a very eggs, goblet little, a fold them keep then Use Queen Flake Gelatine. FINE. 68 THE SERVICE GUILD COOK BOOK. 'VHITloJCAKE 4.-Two CUpSsugar, one cup sweet milk, one-half two and one-half cups flour, whites of four eggs. one cup butter, teaspoon Queen li'lake baking four eggs, one cup sugar, one cup milk, one teaspoon corn ~tarch, one- fourth cake chocolate, butter ~i7.e of a hickory nut, onc cup Eng- lisll walnuts, Yolks of powder. Fi lling: chopped.-~Irs. 'VIIITE CAKE 5.-0ne-half swect milk. whites of six egg~. Queen Flake baking powder.--Hulda H. G. Mulholland. cup butter, threc two cups sugar, onc cup cup~ flour, two tea~poons E. De Vorc. "T:EIITE CAKE G.-One ter, one cup water Flake baking powder, whites of four cggs, flayol'ing.-)frs. son Longyear. and onc-half cups sugar, one-half cup but- two teaspoons Queen neni- two cups flour, (neal'IJ'), SNO'WBALLeAKE.-One cup sweet milk, Queen Flake then add milk and flour with baking powdcr whites of eggs well beatcn.-Mrs. one-half two cups flour, whites of threc cggs, two tcaspoons togethcr, fold in cup sngar, one-half cup buttcr, cream sugar and butter siftcd in; powder; Garner. baking three cnps flour, SNOW CAKE I.-Two cups sugar, one cup butter, one cup sweet milk, sifted several teaspoons Queen Flake baking powder; whites of eight eggs; beat sugar and butter; add milk and thcn flour; add whitps of eggs beaten ,'ery stiff. ~Iakes a large layer cake.-Jessie times with three n. Sloan. SNOW C.\KE 2.-0ne-fonrth whites of two eggs, one-half cup milk, one and two-thirds flour, one and one-half half one cup brown sugar, cups teaspo?ns Queen Flake haking powder, one- teaspoon Northrop's cup buttcr, yan ilIa. O~E-EGG CAIn: I.-.One two-thIrds melted butter, fourths cups flour, egg, one cup sugnr, two tablespoons cup sweet milk or water, onc and three- two ten~poons Queen Flake baking powder. O~'m-EGG.CAKE 2.-0ne-fourth cup hutter, half cup milk, o~e egg, well beaten, one and two-thirds one and oue-huH teaspoons Queen li'lakc baking powdcr. one cup sugar, one- cups flour, PEANUT CAKIoJ.--:-'rbl'eetablespoons sugar, one cup mIlk, ing powder, two eggs, two ano one-half cups f1oUl'.-Vesta V. Pottcr. cups thl'CC teaspoons Queen Plake bak- peanut butter, two ~KGLISlI CAKE.~'rWO cups white one-half whItes of four eggs, well beatcn, one cup cold water; then add three cups sifted flour, cup butter, stir well nnd two teaspoons Queen Flake bak- sugnr, C. E. Stabler, Dealer in Coke, Wood and Coal of all Kinds. THE SERVICE GUILD COOK BOOK. 69 powdcr: iug :Martha Garner. , stir fivc minutcs. ~ral~es ..I. < \. t wo goo d ca .cs.-~, k 'I rs. PUlel,' CAKE.-Two cups (scant), tar, Flake two one cup ~weet milk, tca~poons Queen lIaking powder, three Flake cups sugar, one two teaspoons Northrop's eggs, three soda or t1our.-)Irs. three teaspoons R. S. Holmes. cup butter cream tar- Queen OLD-F.\SlIIOXED 8ImD CAKES (1831) .-One pound cnp butter, teaspoon and sugar one cup sour milk in which Queen Flake together; soda, teaspoon add milk and cinnamon, one flour. two cups has been dis- cinnamon; then flour to make one sugar. sol\'cd one rub !Jutter and last quite stifL a generous quantity of cara.way Delicious the o'clock SOUR CREA~I DROP CAKEs.-One-half for ter). dissolved chopped rop's and bake one cup sugar. in one-half one egg, one-half cup SOUl' cream. one-ha If cup nut meats, raisins. \'anilla, two and in moderate one-half 0\-en.-)1rs. cups flour; C. J. Davis. add flour C. J. Davis. seeds; tea.-Mrs. cup butter teaspoon Queen Flake seeded (cream the but- soda and :Korth- tins cup teaspoon in buttered one-half one-half drop one HICKORY :KUl' CAKE.-One cups !Jaking one-hall' Flake ter, and spoons Queen Young .. cup nuts, sugar, powder, one two eggs, one-half cup sweet milk, flour.-~lrs. cups two cup but- tea- two F. L. sugar, one-half soda, Flake 11'. L. Young. cup butter, one one cup raisins, EGG LESS CAKE.-One cup SOUl' milk, two cups flour, one spices ORAXGE CAKE.-One cup brown teaspoon Queen to taste.-~1rs. and one-half Queen Flake two eggs, of one large sistency baking powder, one-fourth two-th irds CllP milk. confectioners' llntil to spread well; orange, stir Filling: sugar creamy added Juice and until like.-~Irs. cups flour, cup butter, two level teaspoons one cup sugar, rind grated of con- right John Daley. cup cream tar- cups Hour. one eggs, one cup !Jut/cr. (Jueen Flake and onc-half two tea~poolls cups :Northrop's two and one-hulf ~oda, sugar, TEA C.\KES.-Two one teaspoon two-thirds milk, tar, -Mrs. E. )1. Holley. 'VAL~C'l' C.\KE.-Ten seeded rai~in~ chopped. olle-half one nutmeg, l'OP'S t)'eam tartar mixture mixed well one teaspoon teaspoon cup !Jnttpl'. ollc-half cup sugar, ~o).thl'op'~ nlIlilla, tents' lI11'ee ('~gs worth walnut meats and (saye white of olle f~r one cup one-half flour frosting), cnp lIl!lk (scant), n~ore), (or ~ort?- tIns of lIttle and two teaspoons teaspoons good t!ne cup soda her; two (lueell Plake mixl'dtogrt in floUJ'.-Cora L. Tenney. Queen Flake Soda is Pure and Sure. 70 THE SERVICE GUILD COOK BOOK. Flake two and one-half cups baking MAP-SIBIAI,LOWCAKE.-Two CUpSsugar, one-half c~p butter, one flour, whites of four eggs, ~wo powuer, l1uvormg. cup milk, 1easpoons Queen ~lakes three layers. • PILLING.-Two cups XXXX sugar, onc-half cup water; it hairs; beat marshmallows for into this beaten whites of two eggs; split and place on cake while hot, using the hot till in two the frosting filling.-nlrs. :Korthrop's boil LAYERCAKE l.-Two ter, one cup milk, baking powdcr. P. A. 'ryler. eggs, cups flour, three two cnps sugar, one-third cup but- three teaspoons Queen Flake LAYERCAKE2.-0ne cup water, one-half Queen Flake baking powder. cnp sugar, onc-fourth cup butter, one and one-half cups flour, two eggs. two teaspoons YELLOW CAKE.-One w.ater, one and one-l1alf cups baking powder, yolks of foul' eggs, flavoring. cup sugar, one-half cup butter, onc-half cnp two teaspoons Queen Flake flour, LADY'SCAKE.-Onc two-thirds ter, spoons Queen l~lake baking powder.-Mrs. cup sweet milk, and one-half cups sugar, one-half three eggs, two cups flour, cup but- two tea- Denison Longyear. DELICATECAKE.-One ter, one cup milk, two teaspoons Qneen Flake baking powder, rop's vanilla; haking powder well sifted; eggs.-Mrs. and one-half cups sugar, one-half cup but- two and one-half cups flour. whitcs of four eggs, two teaspoons North- cream but1er and sugtll~; then add milk and flour with fold in 'carefully the beaten whites of C. E. Garner, :Mrs. Carrie Miller. SPIC}i~CAKE.-One and one-half enps sugar, four e~gs, keep two whites cup but- frosting, one cup sweet milk, ter, two teaspoons Queen Flake baking powder, two cups patent one teaspoon each cinnamon and cloves, one-half teaspoon allspice. -Mrs. flour, Chas. Herrmann. three-fourths for SPICE CAKE.-One cloves and nutmeg, and one-half cups sugar, two teaspoons of Queen Plake soda, one teaspoon three eggs, one rup butter or lard, one-half cup molasses, one and one-half cups of but- termilk, cinna- flour; bake in layer mon, allspice, cakes; very nice with whipped cream filling.-Mrs. 1\1 ilie "Tieland. and one-half c,nps of brown sugar. one cup of one-half cup of butter, one cup of SOUl' or huttermilk, one teaspoon of soda, one chopped raisins, one-half cup cllnants, teaspoon Northrop's clovps., one cinnamon, one teaspoon ~ol'thl'op's Mrs. J. E. Ross, Graduate Nurse, 316 Capitol Ave. N., Bell Phone 1217 j. EGGLBSSPRU!'l' CAKE.-One two cups THE SERVICE GUILD COOK BOOK. 71 two and one-half cups flour. teaspoon of allspices, one-half nutmeg, -Mrs. F. T. Albdght .. NUGGETs.-One and one-half cups sugar, one cup of butter, two pound of dates, and onc-half cups flour, chopped fine, one and one-half pounds English walnuts (shell and eh?p a little), one teaspoon Quccn Flake soda in one-half cup warm water, one teaspoon cloves, one teaspoon cinnamon; bake in shal- low pans and cut Stanley 1'. Granger. in squares.-Mrs. three-fourths three eggs, LAYER CAKE.-Light part: One-lialf cup butter, one small cup sugar, one-half cup sweet milk, one and onc-lwlf cups flour, two tea~ spoons Queen Plake baking powder, whites of three eggs beaten stiff and added last, flavor. Dark part: One-half cup brown sugar, yolks of two eggs, one large tablespoon of butter, one tablespoon molasses, one-half cup raisins. one-fourth cnp sonr milk, one tea- cup of flour, onc-half teaspoon spoon Queen Flakc soda, doves, one teaspoon cinnamon; to- gether with one and one-half cups pulverized sugar moistened witlI cream.-Mrs. bake in three layers and put two-thirds F. T. Albright. BLACKBERRYCAKE.-Three thrce tablespoons eggs, oIle cup sugar, three-fourths tlour, one cnp blackberry of butter, OIle and onc-half cups (seedless), Ii'lake soda, allspicc, cinnamon and nutmeg.-Mrs. cup jam sour cream, one teaspoon each Queen N. n. Jamieson. two cups flour, one cup sugar, teaspoon salt, onc teaspoon Northl'OP'S cloves and cinna- one-half mon and a little nutmeg; mix thoroughly and save out one-half eup; add to above one cup sour milk, one tablespoon molasses, one egg; the dry mixturc o,-er top and put hitO hot oycn. together quickly, sprinkle SPICE CAKE.-One-half cup lard, stir ONE-EGGCAKE.-Onc-foul'th cup butter, onc cup sugar, onc-half cup milk, one cgg well beaten, one and t\~ro-thirds cups of flour, one and one-half cream bntter and sugar; Very good as a loaf eakc with nu ts in it, or as a laycr cake. add c~g slowly; add flour and milk alternately. teaspoon Queen Flake baklllg powder; HICKOHYNu'!' CAKE.-Olle cup sugar, one-third cup buttcr, cnp swcet milk, whitcs of four e~gs, thirds li'lake bnkinO' powder, nuts. one cup sweet CI'cam. one cup sugar; cook until Huston. two cups flour" Filling': two two teaspoons Queen One cnp chopped thick.-Gl'ace 'VHITE C.\KE.-One-half cup butter. one and one-half cups flour, one-hn If cnp ~wcet milk, OIle al1fl onc-haIf teaspoons Queen Flake baking powder. Xortbrop's ,"anUla, whites of four egg's; bcat but- Use Queen Flake Spices for Pickling. 72 THE SERVICE GUILD COOK BOOK. tel' and sugar lastly whites of eggs beaten to a stiff froth.-Mrs. to a cream, then add flour and milk and flavoring;' Reilay. DEvn/s FooD.-~rwo eggs, one-third cup chocolate teaspoon Queen Flake water, one teaspoon Northrop's in a large fiat pan.-:Mrs. cups brown sugar, one-half cup butter, two (melted), one-half cup SOUl'milk, one cup hot three scant cups flour; bake soda dissolved in milk, one-half vanilla, J. A. Russell. cup butter, five tablespoons DEvn/s FooD.-One cup grated chocolate. one-half cup milk; half (rlrop one at a time) and one-half cup milk, one and one-half cups flour; sugar, let all come to a boil and cool. Cake part: One- three eggs one and one-half cups brown sugar, and beat in one-half cup flour; add custard two teaspoons Queen Flake baking powder, B. E. Reed. cup cocoa and beaten yolks of three eggs, one cnp sugar, one teaspoon one-half cup water, beaten whites of three Northrop's eggs, one and one-fourth cups flour and three teaspoons of Queen Flake baking powder.-Ml's. ROLL JELLY C.H~E.-One COCOACAKE.-Cream one-half flavor with vanilla.-j)Irs. Stanley Lockwood. add one-fourth cup butter, cinnamon, four Queen Flake baking powder, one tablespoon to suit with jelly and rol1.-nIrs. the taste; bake in square pie tin; :Martha. Garner. cup sugar, eggs, boiling water; two teaspoons flavor turn out on a cloth; spread ANGELCAKE.- 'Vhites of nine large eggs, one and one-half cups sngar, one cup flour sifted five times before measur- the eggs to which has been added a. pinch of salt; and beat until almond and fold in the flour; invert pan fine granulated ing; partly beat add one-half very stitI; vanilla makes nice macaroon bake from forty to sixty minutes to cool.-Emily add sifted sugar and flavoring (Northrop's in a moderate oven; teaspoon Northrop's cream of tartar carefuly Nagel. crust); I.JAYEnon SPONGECAKE.-Three light, three tablespoons in which one teaspoon mixed; flavor to suit taste. eggs, one cup sugar, beat very cold water, a pinch of salt, one cup of flour' of Queen Flake baking powder has been BnEADCAKE.-Two cups brown sugar, oue cup butter, three eggs, one teaspoon Queen Flake one cup sour milk, soda, Northrop's two cnps raisins, spices and flour. SPAN~SHBUN.-One sour ml~k, on~-half flour cloves. (SIft cnp butter, one ("np sngar, teaspoon Queen Plake tWIce); add one teaspoon cinnamon, two eggs, one cup soda sifted in one cup teaspoon, one-half F. N. Bovee, Optician, Hudson House Block. THE SERVICE GUILD COOK BOOK. 73 'VHITE FRUIT CAKE.-One one cup seedless '8weet milk, one cup candied flour, one teaspoon Queen Flake tar, of Northrop's one teaspoon citron, CUp butter, raisins, two cups sugar, one cup nut meats lemon and orange, three and one-half one cup chopped, cups cream of tar- soda, nlllilla, two teaspoons eggs. three BUEAD CAKE.-Two and one-half cups sugar. one cup raisins, and one-half cream, teaspoon together with the hands; slow oven. cloves or nutmeg, one-half cups of cup butter, three eggs, one teaspoon two teaspoons add a little flour; dough, light bread two tablespoons one sour one-half of salt; mix thoroughly set to rise and bake in cinnamon, 'Vurn: CAKE.-One and one-half separately, water), Queen Flake butter.-Carrie one cup wetting two and onc-fOllrth powder, Dunnebacke. eggs, baking COCOACAKE.-1'wo cups of sugar, cup milk flour well siftcd, of two kinds. one-half two eggs beaten and cup two teaspoons cup onc scant (one-half cups flavoring two cups brown sugar, one-half cup cocoa, one cup sour milk, one small powder, Northrop's Queen Flake baking teaspoon nmilla, nuts and frost with chocolate icing.-Carrie cup but- soda, two Dunne- ter, one-half one teaspoon cups backe. flour;.add Ii"RUIT CAKE.-Two pounds sugar, butter, two pounds brandy, and nutmeg, pound ten eggs, one wine-glass allspice '(lach of cloves. almond meats. one-fourth pound one-half fourth pound citron, flour, Flake put mann. cup molasses, Flake soda preferable); aud one Queen (soda one one 'baking the teaspoon powder fruit; bake on raisins, two pounds one and one-fourth one flour, one wine-glass wine, one tablespoon of cinnamon, two tablespoons currants. pounds pound two candied and one-half two or use part teaspoons the hours.-:Uai'ie of lemon, one- cups Queen to Herr- flour one-fourtl1 BLACKBEHRYCAKE.-One eg;:?:s,three soda, one three Flake one cup of cherries cup of white tablespoons teaspoon sugai', three-fourths cup of sour milk, one teaspoon of ieaspoon n. L. Bas- 1l0ur.-)Irs. one of allspice, or berries, of butter, of Quecn cinnamon. sett. flour cup of butler of ing powder; This makps long tin, ECOKO~IICAL LAYER C.\In~.-Rub to a. cream; stir in which has been sifted one cup of in one well-beaten two teaspoons add one cup of sweet milk and beat until a verY delicate cake. layer fiU\'ored with lemon and fruit Best Value for your Money, Northrop's Goods. and sugar one.half egg; add two ('ups Queen Flake bak- Ye'l'Y light. in a added .• 1 nice marbled It may also be uaked cake may be made by adding one tablespoon THE SERVICE GUILD COOK BOOK. 74 chocolate Hnd melted chocolate to one-third the mixture the cake tin in alternate sugar may be used in place of chocolate cately fla.vored with Northrop's vanilla.-Mrs. spoonsful with the white batter; and dropping it of grated in pink the whole deli- and E. :N. Reitz. cup of butter, two cups sugar, CARAMELCAKE.-One scant cup of milk, one and one-half cups of flour, one cup corn starch, whites in the (;)f seven eggs; flour; bake in a long pan; scant size of an egg, two quarter and cook as syrup teaspoons Northrop's until in oven to dry.-Mrs. three teaspoons Queen Flake baking powder take ,half pound brown sugar, pound chocolate, half cup milk, butter vanilla; mix thorougbly spread on cake and set thick enough to spread; E. N. Reitz. TILDEN CAKE.-One one cup sweet milk, four spoons NOl'throp's eggs, cup of butter, sugar. three ~ups of flour, one-balf cup corn starch, two tea- two cups pulverized two teaspoons Queen Flake baking powder, lemon extract.-Mrs. E. N. Reitz. FEATHER.CAKE.-Break into a cup two eggs, add two tablespoons butter melted, and fill up with sweet milk; one cup sugar, one and two teaspoons Queen Flake baking ,pow4er; one-half stir all tins or in a loaf.-Mrs. cnps togethel' and salt and flavor; bake in three jellJ' fionr, cup sngar; butter, one flour, one CUrl raisins, one even teaspoon of Queen Flake Roda, one tea- spoon cinnamon, cloves and a little nutmeg, pinch of salt.-F. M. Baldwin. one-fonrth sauce, two together apple cup cnps add one cup :Mary Rubert. ApPLE SAUCEeAKE.-Cream ",VUITECAKE.-"'\Vhites of six eggs, butter, cup milk, Queen Flake baking powder . two-thirds three . . two cups sugar, one-half cup cups of two teaspoons.-.. flour, CHOCOLATECAKE I.-One-half add :yolk of one egg well beaten, one-half cup milk, one cup of sugar, one teaspoon Northrop's then cool; one-half cnp of butter, add one-half cup milk, two cups sifted flOlll' and two teaspoons two eggs beaten separately, Queen Flake baking powder. boiling until melted, one cup of sugar; cup chocolate. cook without vanilla; • four tablespoons CHOCOln\TI~CAKE2.-0ne and one-half CUllS brown suO'ar butter SIze of an egg, teaspoon each of cinnamon and cloves, one cup of sour milk, heaping tea- spoon of Queen Flake soda, can be added.-'Ml's. H. D. Bullen. J. Loveland Brown, Graduate Nurse, 320 Ottawa W., Bell Phone 505 j. two cups of flour; nuts or raisins of chocolate, one-half I:) , THE SERVICE GUILD COOK BOOK. 75 COFFEE C.U(E.-Two CUpS of sugar, one cup butter, lasses, rants, teaspoon one cup coffee (strong), one cup raisins, one teaspoon of Queen Flake soda, four four cups sifted one cup mo- flour, one cup cur- one cloves and one of cinnamon, H. L. Bassett. eggs.-Mrs. DEVILJS FooD.-Part 1: One cup brown sugar, one :yolks of cup grated llart two-thirds come to a boil. milk, it just sweet mill(, sifting, in the milk; beat well and ndd the milk and soda, bake in medium oyen. one cup butter, eggs, three put one teaspoon Queen Flake the yolks of the eggs, butter soda and sugar then the flour, Baker's chocolate; 2: One cup brown mix well sugar, two cups of flour measured and one-half cup sweet let cup before dissolved together, 1; then Part Can be used as Cup Baker's thick and smooth; layer chocolate or otherwise. grnted, on~-half cup haye ready yolks of two let cup Queen thc cggs; one-half tcaspoon eyen DEvn/s FooD.-One sweet milk; eggs beaten; cool swcet milk, Flake and cook until removc one cup sugm', add from firc nnd add the yolks of buttcr, two teaspoons. teaspoon Northrop's soda, onc and one-half cups yanilla, flour. ])I~VILJS I~OOD.-Onc-half cup buttcr, two cups brown cup hot water, onc-half cnp sour milk, three sugar, eggs beatcn two cups one-third sifted flour, onc teaspoon Queen Flake cake Bakcr's chocolate melted.-Ml's. one- sep- soda in P. A. half arately, the milk, Tylcr. ])I~\'IL}S FooD.-Two cups chocolatc warmed, teI', one cup swcct milk hcated Baker's and laycrs with boilcd frosting of eggs with three onc-ha If cups of (1:1rk brown sugar, hot. yolks of three one-half eggs, one t<>aspooll Quccn Flake flour, Northrop's between vanilla and on top. 'flnvoring; Frosting: cups of sugar.-Mrs. cup but- two slluares soda 10 two in bake '''hites one cup brown milk, together, and one-half cnps teaspoon Northrop's with white Fooo, I.;A n~R.-One-half cup sugar, two tablespoons thcn add quickly )'olk of one egg, one-half sifted flour, one teaspoon Queen Flake vanilla; bal.:e in two layers and put boiled frosting.-~lrs. Denison Longyear. B. B. Johnsqn. one-half chocolate, soft butter; boil cup all cup milk, one soda, one together thrce l)Evu/s DEVILJS FOOD, LOAI.,,-Part it come cup sweet milk, one scant let to a boil; One ClIp brown sugar, yolks of three bnke in modpl'ate-sized wh i1P in fhp O\'pn until e~gs, 1: One cup chocolate; cool olle-half :md mix with cup butter, two cups ~our, one. teaspoon Queen Flake pan WIth tube m center; done.-)frs. Denison do not Longyear. cuP. brown sugar, following: one-half JIlIX wplI. put on fire and 2: cup sweet milk, soda.; lllO\'e cake the one-half Part Queen Flake Soda is Pure and Sure. 76 THE SERVICE GUILD COOK BOOK. one-half cup sugar, CAl\IPAIGNCAKE.-One one-half cup sonr milk, cup molasses, one- third cup butter, two cups flour, one tea- spoon Queen Flake soda, one teaspoon Queen Flake baking pow- der, two tablespoons chocolate, very little cloves and cinnamon; bake in three layers and lay up with filling and icing of one cup seeded and chopped rnisins with boiled frosting.-l\lrs. c9ld coffee, two eggs, one square B. B. Johnson. three ,"VIII'l'ECAKE.-1'wo cups sugar, one-half cup butter, three teaspoons Queen Flake baking powder, cup four cream then add the milk', then the fJon]' nnd baking then the whites of eggs beaten stiff; bake in a medium one sifting, whites flour measured after and sugar, flavoring; cups sweet milk, eggs, the butter powder, oven. CUEA:\£SPICE CAKE.-Two cups brown sngar, one cup sour crenm or one-fourth or milk (cremn is preferable), cup jf cream is thick, two eggs, one teaspoon Queen Ii"Jnke soda dissolved in the milk, one teaspoon each of cloves and cinnamon, one small nutmeg, sifting or a lit- tle more, according to size of the eggs; bal\:e in a moderate oven, either ns layers or loaf. two 'cups flour measured after one-half cup butter LOAF'RAISIN CAKE.-Two cups brown sugar, one cup butter, one three and one-half cups flour, one cup chopped raisins, three eggs, cin- one teaspoon Queen FInke soda, and cloves; bake slowly about fort~'-five minutes.-'Irs. cup milk, one cup currants, namon Denison Longyear. OUANGECAKE.-Foul' of melted butter, of Queen Flake eggs, one cnp sugnr, one cup flour, of rich milk, bake three tablespoons tablespoons teaspoons baking Orange jelly for cake: One orange cup cold water, white of one egg, one tablespoon one cup sugar; dissolve the corn starch in the water; sugar rind of orange and lastly the corll starch and water; ovcr hot wnter until :Martha Gnrner. three- three in jelly tins. one of corn starch, stir egg and thcn add juice nTH} g'l'nted co'ok in tin powder; (juice and grated (do not bent it jellies.-Ml's. the eggt, together rind), Huo,,":\"Jh~YERCAKE.-One cup sugar, onc-third cup butter, two eggs, one cup molasses, one cup boiling water, one teaspoon cin- tcaspoons Queen Plake namon, one-half soda, one teaspoon snIt; jelly and covel' top with a thin fl'ostillg.-"Mrs. 1\L\UnLE C..\KE.-IJight Pnl't: \V. F. Sullivan. One lnrge cup sugar, teaspoon clovcf'i, two small spread laJ'ers with a tart one large of corn starch, one cup sweet flour to make tablespoon milk, butter, two tablespoons two teaspoons of Queen Plake baking powder, C. E. Stabler, Dealer in Coke, Wood and Coal of all Kinds. THE SERVICE GUILD COOK BOOK. fl:lxor with Northrop's 77 One cup thin dough, m~l::sses, one-half cup ~ugar, one-half cup. shortening, one cup of bOIlIng water, one heapll1g teaspoon (~ueen Flake soda, cinnamon, cloves, nutmeg and vanilla H. D. Bullen. to taste, pinch of salt.-Mrs. lemon. Dark part: BROWNRAISIX L.\YER' CAKE.-:-One-half cup sugar, one-half cup molasses, one-half cup sour Hulk, one-half CU!) butter two eO'O's " teaspoon Queen Flake soda, one teaspoon ~vo cnps flonr, one-half t Clllllamon, one-half tea~poon each cloves and nutmeg, one teaspoon FillinO': Chop Northrop's use white of one egg for frosting and mL~raisins one cup raisins; with frosting.-l\frs. vanilla, pinch of salt; bake in layers. B. L. Bassett. '00 , SPICE CAKfJI.-One cup sug:lr, three-fourths cup butter, cups flour, one small with milk, one egg, one and three-fourths spoon Queen Flake allspice mixed.-l\Jrs. SPICE CAKE2.-0ne soda, one dessertspoon )Ierrifield. cup molasses, one cup sugar, one cup sour milk, butter, soda, one teaspoon each cinnamon and nutmeg, cups flour, one cup raisins and one cup currants. cnp three eggs, one teaspoon Queen Flake three and one-half two-thirds cinnamon, fill cup tea- cloves and cup shortening, egg, three-fourths O. K. SPICE C.\KE.-One cup sugar, one-fourth one-half cup buttermilk teaspoon Queen Flake soda, one and one-half cup~ flour, teaspoon bake in a loaf or by leaving out in a boiled cup molasses, one-thirrl one-half salt, one teaspoon each cinnamon, nutmeg, one cup seeded raisins; the raisins frosting for filling for a layer cake.-l\frs. G. and chopping them fine they can be put ,Yo Butler. clO\"es and one-half RPICE LAYJm CAKE.-One one-half cup butter, one cup sour milk, two for cinnamon, one-half nutlllw' cloves,Othree cups nnsi [tetl floul'; makes four la:rer's; put with white boiled frosting wit'll one cup chopped raisins Mrs. Denison Longyear. cup molasses, one cup brown sugar, three eggs (save whites of soda, one teaspoon teaspoon together in it.- frosting), one and one-half one teaspoon Queen Flake teaspoons ROLLJELLY C.\KE.-'fhites of three eggs beaten stiff, one cup of in whites of eggs. bea t .yolks stiff and add one cup flour, of spread WIth Jelly whIle hot; sugar put two teaspoons Queen }'l~lm. baklllg powder, hot water; bake in a drlppll1g pan; roll and wind with a cloth.-Margaret tablesp?ons Young. t?ree. OHEAP OAKE WITH SOFT FROSTING.-One cup white sugar, teaspoons melted butter, one egg, two-thirds cup milk, two two even Use Queen Flake Gelatine. FINE. 78 THE SERVICE GUILD COOK BOOK two even teaspoons Queen Plake baking powder cups sifted flour. 80ft sifted again with the flour; let it Frosting: boil until into bowl and add one teaspoon or more of flour; beat a few moments and let stand until cool and thick enough to spread on cake with- out lemon. sugal', one-half cup milk; One cup granulated it drops from spoon in strings flavor with Northrop's running ofL-Mrs. one and one-half cups sugar, one and one-half cups flour, spoons Queen Flake baking powder, whites flavor with Northrop's chocolate, Watson. ' cup each butter, milk and corn starch, two tea- five eggs weB beaten, frosting.-Mrs. F. E. WI-IITE CAKE.-One-half F. E. Watson. and hairs; vanilla; pour cup butter, FRUIT CAKE.-One two cups brown sugar, one cup molasses. one cup coffee, five cups flour, two teaspoons Queen Flake and cloveR. one ponnd each soda, hvo teaspoons raisins, A good Christmas cake to frost.-'Mrs. four eggs beaten. figs and currants, each cinnamon F. E. "Vatson. CHRISTMASNUT CAKE.-Two cups white sugar and one-half cup cream these and add yolks of three eggs. one cup sweet three cups sifted flour,. three teaspoons Queen Flake baking stir alternately with the flour, onc hutter; milk, powder, whites of three eggs; cup nuts and one cup raisins.-~frs. John Buehler. cup molasses, one cup sugar, one cup butter two eggs, one cup sour milk, one teaspoon Queen FRUIT CAKE.-One and lard mixed, Flake Percy Covert. soda, two cups raisins; add mixed spices to flour.-Mrs. DRIED ApPLE CAKE.-Two soaked over night then chop and stew, add one cup each molasses. in one cup' water, sugar, butter two tea- spoons Queen l!'lake soda, foul' cups flour, one cup chopped raisins; add cloves, cinnamon and allspice.-l\Iabel sour milk and two eggs, cups dried apples and lard mixed, J. Perry. for basin with a large tablespoon egg, save the white DEVIL'S FooD.-One put the yolk into granite chocolate or cocoa, also one-half cup sweet milk; thick, stirring butter, scant cup sugar and one-balf cup sweet milk, one cup flour, scant teaspoon Queeu Flake and bake in a slow oven.-Mrs. M. P. Charey. the time; while hot add one level flavor with Northrop's it turns tablespoon frosting; grated cook uutil vanilla soda; all GOLDENGE~I CAKE.-'Vhites fourth teaspoon Northrop's one-fourth cup sugar, of seven eggs beaten stiff with one- cream of ta~.tal', add one cup flour and the ~rolks of five eggs, a pinch of salt and Olin Carries a Full Line of Canned Goods. TR Y HIM. THE SERVICE GUILD COOK BOOK. 79 "flavor; sift to cool; do not grease tin in which it flour and sugar as for angel cake; is baked. turn upside down BREAD SPONGE CAKE.-Oream two cups sugar, ~IoLAssEs CAKE.-One cup sugar, one cup molasses, three-fourths cup lard, one cup sour milk, two eggs, pinch of salt, two teaspoons each of cinnamon and ginger, one and one-half teaspoons Queen Flake soda, four cups flour; makes two cakes.-Mrs. R. S. Holmes. 'one cup butter, sweet milk soda dissolved in hot water, one-half one teaspoon each of cinna- then beaten whites let rise one-half hour; bake add yolks of three eggs well beaten, one teaspoon Queen Flake pound currants mon and nutmeg; of three eggs; beat all one-half hour add two cups bread dough, slowly.-:Mrs. R. E. OIds. 01' chopped raisins, two tablespoons three minutes; ApPLE SAUCI~OAKE.-Two and one-half cups apple teaspoons Queen Flake soda stirred two heaping cups sugar, one cup shortening and spices to suit B. F. Kinney. taste.-)!rs. into sauce, sauce. four two cups raisins, and four cups flour cups llIICIIIGAXSURPRISEOAI~"E.-One and one-half cups fresh apple sauce (sweetened as for table), one cup sugar, one-half cup butter, two teaspoons soda, one cup raisins, one teaspoon cinnamon, one- Queen Flake fourth teaspoon cloves and nutmeg. (No eggs, no baking powder, no milk) .-Mrs. E. E. TenEyck. before sifting), two level (measured tlour cloves, Frosting: flour, one-half sugar, one-half teaspoons soda. two cups One-balf pint MOLASSESI.JAYERCl\KE.-One-half cup sugar, one-half cup New Orleans molasses. yolks of three eggs, one-half cup hot water, one and one-half teaspoon cream whipped, one Queen Flake tablespoon Percy Covert. VARIETYJELLYCAKE.-One and one-half cups sugar, one.half cup two cups flour take one-half of teaspoon cin- bake in butter and two teaspoons Queen Flake bakmg powder; the batter namon layers 'and put one-fourth teaspoon cloves, one.ha If cnp raisins; and add one tablespoon molasses. one-half three eggs, one-half Cl~psweet milk, together with jelly.-nlrs. teaspoon flavoring.-Mrs. (sc.ant), H. C. 'Yard. PLAIN CAKF..-One cup sugar, fill cup with cream; add two cups flour, after spoons Queen Flake baking powder, a little taste.-Floris two eggs beaten up in a. cnp. and sifting with two tea- to and tIm'or salt Gross. POUXD CAKE.-One pound eggs beaten separately, eight Queen Flake bakin~ powd£'r. lemon flavormg.-Mrs. Queen Flake Soda is Pure and Sure. sugar, one pound .flour, one-half three-fourths pound butter, teaspoon Belle Gross. 80 THE SERVICE GUILD COOK BOOK. POUKD CAKE.-One pound each butter, and yolks beaten separately, eggs, whites Biggs. sugar and flour, eleven George- flavor.-Mrs. FRENCH LOAFCAKE.-One and one-half cups sugar, one cup but- two eggs, one cach cloves, cinnamon two and one-half cups flour, soda, one teaspoon ter, one cup sweet milk, teaspoon Queen Flake and allspice.-~Iinnie Downs. MOLASSESCAKE.-One-half lasses, one large tablespoon one teaspoon Queen Flake boiling wuter.-Minnie BREADCAKE.-Put Downs. cup of brown sngar, one-half cup mo- lard, one and three-fourths cups flour. cup of soda. dissolvcd in three-fourths cup sugar, one-fourth cup butter, a. wire lJeatel' until all all granulated or fruit its stringy condition; tin into and a. a greased two bcatcn eggs; onc pint of light dough into a bowl, add one then beat with the mixture is smooth and the dough has lost add the grated rind of a lemon and pOUl. and when light, little cinnamon top with sprinkle and some chopped nuts and bake in a. moderate oven.-Mrs. "T. D. Sterling. sugar the CORN STARCHCAKE.-One corn starch, powdcr, whites Beckwith. two cups of eight flour, cup butter, two teaspoons Queen Flake eggs, one cup sweet milk.-Mrs. two cups sugar, one cup baking Chas. SPANISH Buxs.-One two eggs, one-half cup teaspoon Queen soda. one teaspoon of cinnamon and cloves, one-half cup of flour; bake cup brown sugar, cup sour milk, onc-half one and one-fourth melted buttcr, Flake chopped raisins or currants, in gem tins, Higgins Cole. one-half cnps slowly, PORK CAKE.-One forty minutes.-Inez pound pork chopped dnrk ~mgar. one ponnd raisins, one pint molasses, one tablespoon allspicc and pepper, one nutmeg, butter two eggs, one tablespoon Queen li11ake soda in one pint of hot watcr; mix stiff with f1oul'.-Mrs. n. L. each of cloves, cinnamon, size of an egg, onc pound currants, fine, one pound l\Iu lholland. KATE}SCAKE.-'l'hl'ee one- half cup butter, one cnp sour milk, one teaspoon Queen Flake soda, one cup raisins, IJ. E..~[cClure. eggs, one and onc-half two teaspoons spices.-l\Irs. and other cinnamon sugar, cups PORK.~.\KE.-Mince eups bOthng water; lleatcn eggs, one pound of raisins, taste. one tahlespoon Qucen Flake one ponnd salt pork fine; pour oycr it add two cnps su~ar. one cup molasses, two two cloves and nutmeg to flour in watcr, cinnamon. soda dissoh'efl C. E. Stabler, Dealer in Coke, Wood and Coal of all Kinds. THE SERVICE GUILD COOK BOOK. 81 to make -Mrs. a stiff batter. A nna Cook. Good for fruit cake if more fruit is added. PORK FHurr CAKE.-Two cups boiling w.ater o\-el' it; of salt, one-half of Queen half of a nutmeg; I~lake soda, bake add two cups pound each of raisins six cnps chopped sugar, pork, two one cup molasses, pour and currants, flour, one teaspoon three cinnamon, cups pinch teaspoons one- slowl~-.-~Jrs. Martha Garner. )[OLASSES CAKE (Fine) .-One sugar. dissoh-e one egg. one cup molasses; one teaspoon scant tablespoon stir of Queen Flake and .add with the first mixture and bake.-Mrs. lard, one-half very thick with in one cup soda Frank cup brown flonr; then boiling water 'Vall. enp molasses, two cups of ginger sugnr alternately, put in tins ovell.-Mrs. SPICE CAKE.-One-half cup cottolene, four egg yolks or two whole flour, one teaspoon Queen Flake and teaspoon cinnamon, stir one-half in eggs nnd beat. well; and molnsses; soda in which and sprinkle Chns. Stabler. has been sifted, thickly with nuts one cup brown sugar. one eggs, one cup sonr milk. soda, one teaspoon each ci'cam cottol~ne, ndd milk nnd flour snIt; and bnke in a moderate spices snIt; also and SPICE CAIn~.-One cup sugar. one-hnlf cup butter, milk. Plake half two cups soda, tenspoon flour, one cup chopped one teaspoon cinnnmon, rnisin8, one-bnlf nutmeg, and one egg.-Mrs. one cnp SOUI' one tenspoon Queen cloves, one- teaspoon R. S. Holmes. nnd flonr, one teaspoon vanilla; beat quickly witb n. C. cold.-~Irs. until ROLL JELLY CAKE.-Or.e enp each sugar baking and done bake and powder, in long, roll three eggs, Northrop's spread shallow tins; up in a towel Queen Flake up quickly jelly when "'ard. flour, HOLr~JELLY CAKI~.-One two teaspoons added just thoroug;hly; :Mnrtha Garner. cups spoon rop's nlllilIa; and beat np.-~Irs. hot water cup sugar, Queen Flake roll baking- powder, eggs, one and one-hnlf one table- :xorth- teaspoon spread with jelly before one bake in long tins; baking, three RPICE L.\ YER C.\KE.-One cup sugar, cup half 80m' milk. ('oft'ee, one tablespoon ~oda, cup~ flollr; raisins, 'one tea~poon bake one-third grated cup chocolate, e.nch of cinnamon in three lnycrs and in boiled frosting.-:Mrs. butter. two one-half cup molasses, tablespoons one- cold one teaspoon Queen Flake two eggs and two chopped together with put and cloves. -n~III'I'E FRUIT CAKE.-One one-hnlf cup butter O. J. Dutton. and sugar cup Best Value for your Money, Northrop's Goods. 6 THE SERVICE GUILD COOK BOOK. - 82 creamed, one cup milk, one cup currants, two tea- spoons Queen Flake baking powder, whites of two eggs well beaten and added last, one teaspoon Northrop's Two- thirds cup brown sug~r, yolks of two eggs, one teaspoon cinnamon; beat until creamy.-Mrs. two cups flour, C. J. Rouser. vanilla. Filling: JA~l CAKE.-One tlour, one cup jam, two tablespoons meg; bake in two layers: sweat nilla; Garner. cream, one tablespoon cook ten minutes, three-fourths cup sugar, three eggs, one teaspoon Queen Flake two cups soda in sour milk, one teaspoon each of cinnamon and nut- Filling: Two cups sugar, one-half cup va- one teaspoon Northrop's cup butter, butter, then beat until white and creamy.-Mrs. JAil! CAKE.-One-half one-half cups sugar, Queen Flake soda, one cup jam, floul'.-l\label J. Perry. cup butter creamed with one and two eggs, one-half cup sour milk, one teaspoon two cups flour, adding jam before (scant), IVA'S POUNDCAKE.-Qne pound each of sugar, butter beat eggs separately and sugar; and flour, and very stirring to!!ether but not beating, it makes a smooth batter, but do add to butter ten eggs; cream butter stiff; then stir not beat; bake slowly one hour.-Abbie and sugar, until in flour gradually E. Garner. ONE-EGGCAKE.-Cream one-fourth cup butter stir one cup sugar well one cup of milk and add two cups flour with a teaspoon of Queen Flake baking powder and Fannie A. Brown. one egg beaten add Northrop's in thoroughly vanilla.-Mrs. in butter; (scant); lastly light; stir SPONGECAKE.-Four eggs, one tablespoon and flour, of sugar Queen Flake baking powder, Northrop's Grace Reilay. tablespoons three butter, one cup each sweet milk, one teaspoon lemon or vanilla.-Mrs. flour, cinnamon MINNEHAHACAKE.-One cup each sugar, molasses, butter and sour FRUIT CAKE.-One-half milk, oue egg, one teaspoon Queen Plake soda, one-half cup raisins, one and one-half cups ReHay. and one-half cups white sugar, one-balf two tp:lspoons Queen Flake Cllp butter, Filling: baking powder, one-half it shreds Boil one cup sugar from spoon; and one cup seeded raisins chopped fine; spread at once before it hardens. -Jennie cup sweet milk and flavoring. until froth add white of one egg beaten to stiff tablespoons water and cloves.-l\Irs. two cups flom', thl'Ee eggs, and four Smith. SPICE ~lIld three-follrth~ milk. spoons Quecn teaspoon vanilla; ~ orthrop's covcr with Flake baking- extract choco!ate cups flour, powdcr, of frosting. lemon two and onc-half egg-whites, thrce and two-thirds eup one-half lcvel tea- one-third teaspoon SPOKGE CAKE.-Four teaspoons flm'oring; three flour. X orthrop's water and a pinch all of salt.-)lrs. ep:gs well bcaten. Queen Flake beat together bakin~ two cups powder, and add two-thirds sugar, two cups two teaspoons cup hot ,Yo F. Sullivan. Best Value for your Money, Northrop's Goods. 84 THE SERVICE GUILD COOK BOOK. G U R D ON B. S M I TH P R O P R I E T OR Riverside Greenhouses 302 KALAMAZOO STREET EAST LANSING, MICHIGAN a* ALL KINDS OF THE BEST CUT FLOWERS IN SEASON PROMPT DELIVERY TO ALL PARTS OF THE CITY B O TH P H O N ES IE O'CONNOR -F- o re Jrine V^lothino- O'CONNOR, Clothier H ats and JT1 urnishincrs ROBSON BROS'. C A R P ET CO. THL E LBundhar Wilton Carpets and Rugs THE BEST C A R P ET FOR T HE M O N EY M A DE ALSO THE CELEBRATED FRENCH WILTON RUGS THE FINEST RUG MADE BY AMERICAN MILLS WM. T. BRITTON, Contractor and Builder If You Intend Building- Anything Get Our Estimates Before You Award Any Contracts 815 OTTAWA ST. W- CITIZENS PHONE 1263 THE SERVICE GUILD COOK BOOK. \ CAKE FI~LING. ApPLE CAKE l!-'ILLlxn.-Cook three tart yolk of one egg; spread between tlm'or with cakes and apples; when cooled add and a H. G. top.-)Irs. extract lemon frost one cup sugar, pinch salt; of llfulhollnnd. LAYER CAKE FILLI!\G.-Fonr fonr pounds chop Ol'angeR and raisins; in glasse,.-~lrs. ing and seeds): seeded p~t ~ CHOCOL<\TEFILLIXG.-One (grated), thick fh'e tablespoons to spread FIG FILLIXG.-One-half enough cnp water; sugar. boil on cake.-)Irs. U" G. )Iulhollnnd. raisins. one syrup; when dozen cup brown stir it strings between lnyers of cake.-)[rs. chopped thick spread FIG FILLIKG.-One cup water; 11lltil thick chop as paste. the pound figs figs, :Hal quarts sngm', canned large and two raisins plums oranges, cook till (remo\'e peel- one pound it jellies; one tablespoon three minutes Denison and stir Lon gJ'ea r. tender, chocolate until one cup a and figs and to make until figs boiled sugar. water in chopped Denison three-fourths enough raisins Longyear. cnp sugar, then cook with sugar one-half and water HICKORY Nu'l' FILLI!\G.-One cup hickory cup sugar, one cup sweet cream; 'one-half nie Downs. nut meat~ chopped cook five minutes.-)lin- fine, CARA~mr.JFnosTIxG.-Two cups brown hs cup milk. one tenspooll three-fonrt sngar. yanilla; one tablC'spoon but- fifteen min- boil stir constantly; beat uutil thick.-Mrs. Geo. Sheets. ter, utes; CIIOCOLA'l'EC.\.IUl\IEL.-Three yanilla;' boil fifteen minntc~: teaspoon and find sprcad smooth; melt two O\'Cl' c;ll':Hnel cups Rugar. one cnp sweet milk, one thick steam take olf and stir until oyer chocolate of Baker's sqna res frosting.-~h's. cnp sng-ar. one-third E. C. Pratt. cup flonr. Cm';.\M FILLIXG.-One well bcaten. the flour top of a double sngar. two nnd one-half and C'g;gf{nnd stir boiler ten Jl\innte~; cups milk. one teaspoon into the hot milk; add the \'nnilln. two eggs yanilla; mix cook in the COCOANUT FII.JLI~G.-One corn one tahleRpoon sugar, cup milk. starch dissolyed one C':;rg. two tnblespoons in the milk, one tea- Leave Your Saturday Order for Groceries with Olin. Stamps Given. 86 THE SERVICE GUILD COOK BOOK. spoon butter; sicated cocoanut. cook over hot water and add two-thirds cnp of des- - DELICIOUS Icuw.-One of one egg; put it hairs, cup sugar, white it boil until sugar with a little water, let white of the egg beaten stiff; stir chocolate melted; fourths rind thickens; when both are mixed together. meats of any kind; make the orange dressing sets quickly.-nlrs. the then add the cake of Baker's l'hree- 11our. one egg, juice and grated it add one large cup of nut first, as the other then add a dressing made as follows: place in basin of hot water; cup sugar, one tablespoon of one orange; G. R. Hig-g-s. in one-quarter until stir tablespoons FRUIT FILLING.-Four finely chopped seeded raisins, ci tron, four tablespo?ns cnp blanched almonds' fig-s; beat the whites of tlnee' eggs to a stpr froth, adding one-half cup sugar; then mix thoroughly into this thc whole of the chopped ing-rcdiellts; put bct"~een the cakes when they are hot.-)fl's. finely chopped one-half lJound chopped chopped fine, one-fourth LE:\ION JELL'y FILLIKG.-One si7.c of a walnut, mix butter juice of onc lemon. one heaping teaspoon (>gg; stir flour. into boiling water; E. E. Reed. in double hoiler; cup boiling- water one-half cup sugar, gratcd rind and flour and yolk of oue if not thiek ('nough, ndd a littlc blended FLG:\L\DIDDLI<;.-Onccnp ~ugar, oIw-half ha- nanaR, cannell fruit draincd, or frcsh fl'uit), white of one egg. vineh of ('I'<'3m of tm-tar; place n11 thc ingrcdients in a large bowl and beat layers. 000(1 on iop .of shol'tcakc.-nlrs. like whipped Cl'eam. Chas. Hcrrmann. I~~no\lghfor it stands (jelly, three fruit till ('UP C. E. Stabler, Dealer in Coke, Wood and Coal of all Kinds. LINK & KRAUSS Practical Plumbers, Stearn &, Hot Water Fitters REPAIR WORK PROMPTLY ATTENDED TO Estimates Cheerfully Furnished PRICES RIGHT 'VtIORK GUARANTEED Bell Phone - 628 Citizens Phone 16 320 Washington Avenue North THE SERVICE GUILD COOK BOOK. 87 SALADS AND SALAD DRESSING. "One, two How do you do? Three, four, Open the door. Open it wide and bid me Good-day. I'm the New 'Yoman and I've come to stay. I can bake, 1 can brew, Can roast, And can stew. Am skillful at salads. at desserts I'm bold, l'he much-talked-of New "Toman, centuries old." cup butter SALAD DRESSINGI.-One too SOUl'.and onc- tablespoon tcaspoon salt, pinch Gayene, one-fourth cup suga I' stirred teacllp ,-inegar not boiled together, yolks of then add to the dl1cgar.--Mrs. Mary HubCl't. eggs. four half mustard, well together, SAI,AD DRESSING2.-~rake flour and two tablcspoons teaspoon mustard spoon of salt, one-half on slow]y thrce-fourths cup vinegar; :Mrs. Char]cs Hcrrmann. remove from fire and beat a drawn butter sauce of one table- add one teaspoon then pour cup milk and when it boils add one-fourth in the yolks of two eggs.- and one tcaspoon sugar, of butter, SALAD DRESSING3.-Yo]ks of four e~gs, one-half cup sugar, one teaspoon salt, one teaspoon black pcppel', pinch of cayenne. one heaping teaspoon musturd, one-half cup cream; mix dry ingredients tllOl'Ougllly and add cream, beaten yolks; bring to a boil one and pour while a half cups of cider vinegar and one-half cup of butter; boiling over the mixture, stirring well; when cold put into a can and set in a cold place; will keep for weeks; a little more cream may be added when used.-Mrs. II. G. Mulholland. MAYONNAISEDRESSING.-(One quart.) Three eggs, one teaspoon cach mustard, teaspoon salt; beat until into vinegar, thick cream; wIlen cold add one cup of cream.-1\frs. Chas. B. Garner. corn starch and sugar and one-half have boiling one pint of vinegar; pour forms a smooth, slowly stirring constantly, smooth; until it F. N. Bovee, Optician, Hudson House Block. S8 THE SERVICE GUILD COOK BOOK. a drop at add to the yolk, stir yolk with fork until the mixture becomes too thick to stir, a time, peanut for a time after each drop is added, continue l\IAYONXAISEDRESSING.-Break yolk of egg and add to it a large it begins to stiffen; gradn- or olive oil, tbis process then tbin witb lemon thicken again tIle same way and thin again with lemon juice, continue is made; when stiff enough to cut with a the at first two or three drops or per- pinch of salt; ally stirring until juice and add some suIt; with oil until desired amount knife add one teaspoon sugar; will keep several days on ice; success depends upon the care with which the oil is added; a drop at a time and toward the last haps a teaspoon at a time.-Battle the salt helps to stiffen it; Creek Sanitarium. SALADDRESSINGWITH NUTs.-Yolks one cup vinegar, one-half cup sugar, chopped, one-fourth inblespoon boiler until Mrs. Geo. Sheets. cup butter, celery salt, a pinch of cayenne pepper; thickened; when cool add one-half pint of cream.- of twelve eggs well beaten, two cups English walnuts, one cook in double teaspoon mustard, one-half SHERRY'SDRESSING.-For cup olive oil, five tablespoons half powdered sugar, one teaspoon salt, one-half (finely chopped), finely chopped; for fh"e minutes before serving.-l\1rs. let stand an hour of vinegar, one-half lettuce and cold vegetables. Mix one- teaspoon onion red and green pepper, both in a cold place and shake hard small Bermuda l~. A. I...ockwood. teaspoon one-half Dm,:sSIN'GFORCOLDSLAw.-Beat of sugar, add a piece of butter of mustard, these ingreuients Clark ~utton. two eggs with two tablespoons the size of half an egg, a teaspoon put all a little pepper and lastly a teacup of vinegar; over the fire and cook like a soft custard.-l\lrs. Drn':SSIN'GFOn.CABBAGESALAD.-One egg, three-fourths one cup vinegar, one tablespoon Hour, one-half cup butter, mustard; cabbage. put on stove and let heat until it thickens; cup sugar, a little pour over TO:\[ATOJELLY SALAD.-'l'O one can stewed and strained tomatoes ad(l one teaspoon each of salt and powdered sugar and two-thirds box of gelatine, which has soaked fifteen minutes in one-half cup cold water; iu dice to garnish cabbage or other salads) ; place on lettuce leayes aud gar- nish top of each with (h'essing.-Miss chi II (or cut Clara Hurd . cups and small ponr into .PHUn' HAL.\D pIlleapple and banana l.-~rwo pounds white fine, amount cut grapes, to suit seeded, Ol'anges, the taste, one-half Ask your Grocer for Lawrence's Mother's Bread. THE SERVICE GUILD COOK BOOK. cup sour teaspoon crcam, salt, one-half cup vincgar, one-half teaspoon mustard, two tablespoons sugar, dash of red pepper. 89 one FRUIT SALAD 2.-Soak threc-fourths one hour, cups oranges beg'ins sugar; and to sct, add two cups boiling water, strain and mix one cnn grated then forIn into molds into pineapple; it box gelatine juice of six bananas foul' sliced in cool placc set as desired.-Mrs. SALAD DRESSING,-l',,'o eggs. one tcn~poon corn stnrch., butter and milk, mustard cup of vincgar, teaspoon add sugar the vinegar and 'Vm. Fitzpatrick. cook until it two-thirds cup of milk. salt, one teaspooll mustard, size of an egg; and corn starch, thickcns, stirring thcn beat in cold water two six it lemons, thin. until n. E. Olds. two-thirds one small egg thoroughly, pour all constantly.-Mrs. into SAT-ll\IONOURRY SAL.\D.-Out fOlir hard-boilcd a fo1'l~ separatc oIlc-fourth with of onc lcmon and a few drops of a cup a can of salmon of chopped with curl',v ~aucc quartcrs; sprinklc add juicc whilc cup of butter, spoons cook until peppel'; to ri. lwiI, let fish and picces of egg; thin crackers.-Jlrs. of curry come is being made. Sauce: of a cup of add one-fourth powder, frothy, then one-half then teaspoon add gradually set o\'cr hot water; cover and let stand H. E. Marsh. .of onion juicc; in eggs flakes cucumber lengthwise lct Melt one-fourth in and pickle; stand of a tea- and caycnne of milk; one pint add the marinatcd two or more ten minutcs; selTC on flour, cach of salt PINEAPPLI<; DRESSING.--",\Yhites of four eggs, one-half one-half third ring cup of constantly; cup of pineapple' lemon juice; juicc. combine set on ice to cool.-Battle one tnblespoon and cook in double of corn starch, boiler, Oreek Sanitarium. cup sugar. one- stir- SWEE'l' PO'l'.\.TO SALAD.-Two one cup of diced pour over the mixture cream, three one-half the salad stand tablespoons teaspoon of salt, in a cool place baked), together; sour vinegar, let ing.-)l1's. _\, M. Boicc. OIIICKIoJN SALAD.-One eggs, one-half boiled mix scrve olives or sliced cggs.-)Irs. togcther and cups of diccd celery; mix these the following potatocs two ingredients dressing: lemon juice, two tablespoons one-fourth two or thrce tcaspoon hours (boiled or wcll One cup of cidcr. of pcp per ; befoL'c serv- cup cold chicken one-hal r cup mayonnaif'e (cut up). cup celery, on lettucc lea,.es garnished thl'ce hard. drcssing; wi th stollcd Ohas, Stablcr, ApPLE AND OImESE SALAD.-:\Iix .chopped nuts with bulk of creamed cheesc, adding a little cream if needed twice their to blcnd Fresh CoffeeInsures a Good Drink.-Dean Keeps It. '90 THE SERVICE GUILD COOK BOOK. season with tart about apples, l1alf an inch thick; remove pepper and and make the core and 'slice across salt be careful arrange the slices on lettuce in the center ano scatter a few broken leaves nuts a French dressing made with lemon juice, into tiny the center the hulls a cheese the edge; oil and salt. that all and put around the mixture; pare balls; into rings are removed; ball serve with -Mrs. F. A. Lockwooo. DATE Ai\D WALNU'l' SALAD.-TVash half lemon juice of English walnut or almond; and sugar mixed.-Battle ano seed dates; insert pour over them equal parts Creek Sanitarium. one- of cut one-half one-half one-half oranges, g~'apes to suit seeded, the taste, FRUIT SALAD.-Two cup vinegar, teaspoon and bananas cream, pounds white fine, amount salt, five or six eggs; in a separate apple SOUl' teaspoon yolks of the vinegar pine- cup one-half pepper, heat in a cup; pour eggs; it thick- this mixture a ens cold little bowl and set away to cool; when ready to serve add to this dressing one cup of whipped sugar, two tablespoons red mustard, of dash l1eat cream in a double boiler; dish; mix all dry ingredients the this it is thoroughly until ingredients into over togetl1er dry the all over mixed, cream and stir 'Vm. O'Connor into boiling cream.-Ml's. very light; eggs until at a time a boiled custard; vinegar until pour pour pour then like hot the .. , beat SALAD DRESSI~G.-'rwo Spoons of Spoon of mustard; ened; when Higgs. sugar, flour; mix flour the butter, add to use ready eggs, one tablespoon one"-half of melted cup vinegar, one four small and pepper boil until butter, salt and cup of cream.-ilfrs. table- tea- and thick- H. M. and sugar, eggs and stil" in one a little vinegar BEEF f'ALAD.-Chop the scraps mcat seed, any good salad add two cups of cabbage one two dl'cssing.-Mrs. teaspoon salt, 8.\L.\D DRESSING.-Yolks of Fannie Brown. four four eggs, of beef fine and to evcry cut very fine, one tablespoon teaspoons sugar; mix well cup of celery add and lll\1stardspoollS of ycllow mustard, small pillch l'ubbeu with of e~lJenne pepper, teaspoon one a little of sugar, flour' mix four vinegar, butter. boil. of teaspoons salt, cup each of milk and of and one tablespoon all together ' YEGE'l'ARLI~R.\L.\D.-Three ('plel',)" sta]J~H, olle green peppel'; 011 lettuce James pint l('a\"es.-~II's. C.\BBAGE ~.\L.\D.-One of coolon Satterlee. finely chopped large tomatoes, three three ice and serve with dressing cucumbers, raw cabbage; pour Emblem Pins at Parker & Templeton's, 117 S. Washington Ave. THE SERVICE GUILD COOK BOOK. it ()\'er tablespoons beaten lemon juice.-Battle together dressing made of three tablespoons of of sugar and half in order named; a cup of whipped 01' serve with Creek Sanitarium. 91 lemon two cream thoro~o'hl.r sugar diI~ted juice 'and ApPLE S..\.LAD.-Onc walnuts, .Mrs. C. B. ~rurncr. each chopped cup apples, fine; mix with one cup celery, a boiled one cup EnO"lish salad dressiI~g.- . POT.\TO SALAD.-Boil pcppcr, son WItIt salt, thc mixturc pound half aud place taulespoon and dintely.-~lrs. pOllr o\'er the followng of bacon into on thc potatocs; of flour, two-thirds the whole; Fred Conklin. can six good-sized and slice thin and finely dressing, dicc and fry brown, chopped previously onion.; then prepared: potatoes' pour , sea- over Cut one- thc meat fat, one skim out the of bring to a boil and serve illlllle- take two tablespoons of a cup of vinegar; garuish with parslcy SAL?lIOX RAL.\]).-Onc salmon from which three hcads of celct'.y chopped, the one-half bones have cup of nut chopped; mix thoroughly with a good salad dressing.-Mrs. been remo\'cd, meats H. G. Mulholland. \\TALDOIU<'8.\LAD.-One into cut pint cubcs; to keep them white; cup of celcry dressing meats; ser\'e cut of applcs one salad one cup of chopped English walnut immedia tely with pieces, cover small into a on lettuce Icaves.-~lrs. C. E. Garner. :NUT SALAD.-Onc (ulallched); almonds co vcr with mayonnaise and SCITC on lcttuce cup each of English walnut meats, mixcd with dressing; leavcs.-:Mrs. one pint garnish Chas. Garncr. of crisp with whole celery filberts and cubes; nut meats \\rALDOIU<'SALAD.-Onc cup cclery, two cups apples pecans; ser\'e with pineapple cup chopped one-half tIc Creek Sanitarium. chopped dressing.-Bat- fine, ~ALAJ) DlmSSIXG 1.-0ne salt, lCI'. onp ieaspoon stir thcn --'ll'~.I'. J. Creyts .. tllp illgrcdicnts the add it ClIp of vinegar; when ready three together talJlespoon sugar, eggs, onc slllall over one ta.blcspoon tablespoon lllustard; but- firc until to boil, to use, add a cup of cream. it begins ~.\I..\!l I )ItESSIXG 2.-Yolks of and mustard (1.1('h of salt spoon peppel', OltC-half cnp cl'paJl1; mix thoroughly; pint tUP but tCI'; pour on"r whcn told kcpp for wecks ill caul'. one-half \'incgal', \\'ill put fOlII' cggs, one-half and black pepper, bring the mixhll'e; in a cool plal'p. cup ~mgar, a little to a hoil; tea- cayenne one stir wpll ; Davis Hand Laundry, 334 N. Washington Ave. "Both Phones." 92 THE SERVICE GUILD COOK BOOK. CREAl\! SALAD DRI':SSI~G.-Oue-half CUp cream, boil the cream anu vinegar; yinegar; cup sugar to a boil, over cabbage.-l\Irs. Milie \Yieland. together; tben add piece of butter stir into the cream and vinegar; three tablespoons beat one egg and one-half it come size of an egg; when cool pour let Do You Save Stamps? Olin Gives Them. Prices Right. USE MORNING GLORY FLOUR MORNING GLORY FLOUR F. M. WAGGONER DENTIST 115 ALLE"'GAN STREET WEST LANSING, MICHIGAN H. G. MULHOLLAND 333 Washington \IVE UNDERTAKER FUNERAL AND DIRECTOR Avenue North LANSING, MICHIGAN DO ARTISTIC l~ICTURE FRA)11NG FURNISH CHAIHS AND TABLES OWN AND OPEHATE ARE HEAI)QUAHTEHS Have Citizl'lls HAVE LIVERY IN CONNECTION B('11 1210 Phone 1227, THE RED CROSS A)!DULANCE FOn FINE FUNElUL HOl\IEH. G. MULHOLLAND, FOR l'ARTIES ETC.' At a~a Washin~ton (l(els€y's Old Stand) the 'onlv one in the city FUHNISHINGS Ave. North Funeral Director THE SERVICE GUILD COOK BOOK. 93 BEVERAGES. "'Vater TEA.-Scald slowly pour minutes tea to boil, over and serve; this as is the beverage a teapot; l)l'ovided in it tl1ree boiling water; for man by Nature." of st.and time let second teaspoons the leaves place cups use tea and tea for five or allow the tannin. COFFEE.-Allow tablespoon of coffee over boiling wa tel' and tl1e pot; mix witl1 a small quantity let come coffee in the the is retained nose of each person for and of white of egg to set- to a boil and cook for pot is a liquid. stopped with it two never extracts one the if the aroma and one-half two cups pour one for tIe; three minutes; piece of paper COcoA.-One sugar, of salt. spoons grains tablespoons boiling water, prepared cocoa, two cups milk two table- a few and grapes of sugar; until soft; strain, let come to a boil; and to each quart and seal bottle to taste. GRAPE JUICE.-Cook juice add one pint of when used dilute tightly; RECEPTION PUNcH.-Three cook together with water, cool, add raspberry, to scn'c. pineapple as bring for syrup; quickly the lemon strawberry, juice cherry add one qnart thcn when strawberry gl'ound water out serve till coffee, one egg; and thoronghly; stir stir to pot one cup, return and onc-half time. serving pounds throw rinds to the boiling of sugar, into point. add and sugar; or grape of cold tca and" is used.-~Irs. juice then three juice of two lemons; covel' a stew kettle, strain; when of red quarts ready ,~ can of shredded r.n'...'lS, B. Garner. until juice; Qet aside together; let boil and repeat: thcn three rminutes; and (me-half cups add fh'e cups of boiling pour to place on back of stove stir hot watcr and add enongh cup cold water to clear; COFFEE FOR TWEXTY-FOUR PEHSoxs.-One FRUIT Pu~cn.-l'wo cups sugm', one eup water, onc cup tea, water, juice ple, the sugar apple one quart fivc lemons. of of one-ha If pint mnraschillo juice bottle ~\l'ollinaris. thee prangcs, cherries: and w~ter and strawberry for ten minutes; syrup; let stand one pint strawbcrry one can grated makc add thc tea. a syrup fruit thirt)' minutes; ice syrup, pineap- of boiling pine- add juices. strain; Dean The Coffee Man.-Opera House Block. 'fHE SERVICE GUILD COOK BOOK. 94 enough ice water tnrn into a large punch bowl oyer. a piece of ice and add the cherries. and Apollinaris water. fifty people.-~' :l\Jrs. 'Vm. O'Connor. to make one and one-half gallons of liquid; '1'his amount will serve five teaspoons COCOAFOR SIXTY PEOPLE.-Pifteen five cans evap- orated cream, vanilla, sixty teaspoons cocoa; boil water, dissolve COI.nstarch and cocoa in a little into boiling water; let cook for several minutes. This can be kept hot over a ket- tle of water several houl's.-l\frs. C. J. Davis. of the cream and put all three teaspoons add remainder corn starell, cups water, cream; UNFERMENTEDGR~PEJUIcE.-8trip wash and drain; water; a jelly bag and add one cup of sugar to boiling point and seal air tight.-nlrs. boil fifteen minutes, from stems, to each tlll'ee quarts of graves allow one pint of strain through to each quart of juice; bring skimming as necessary; nice, ripe' grapes D. Longyear. HOT CIDER.-1'wo quarts of cider, stick cinnamon, of four eggs stiff; pour over hot steins. cup raisins; boil five minutes; stir juice of one lemon, few cloves, beat whites rapidly and serve in liquid; strain; Best Home Made Candies in the City at Wilson's Sugar Bowl. -------- Garner Smokeless Soft Coal Heater THE -------- Ullrns Soft Coal Without Soot. 000 A Jhlgazinc Self-Feetler. The ~Iost Powerful the Jlarket. 000 Economical Heater llnd )Iost or }'lIrnat:e on 000 Purnishetl in Comhination with Hot Air Onl)" or • with Hot Water THE GARNER HEATING CO. CHAS. E. GARNER. Prop. LANSING, MICHIGAN I" :WI ....!~l.t! L t:: " THE SERVICE GUILD COOK BOOK. 95 CANNING, PICKLING AND PRESERVING. should be cooked in graniteware and fruits acids and when exposed to the air and at the same time in contact with iron or tin, poisonous compounds may be or earthenware should be used for E?tirring. All Fruit silver or wooden spoons contain brought formed. Jellies are made of cooked fruit being equal. cases the proportions usually be traced to using too ripe fruit~ juice and sugar, in nearly all 'Vhere failures occur they may To prepare cans, in a kettle of cold water; jelly glasses, can coyers and rubbers, wash and put fire and heat gradunlly to the boiling point; drain and place on a hot cloth while filling. should be firm, fresh and of good quality and allow one-third of the weight of the to each pound in sugar and two and one-half cups of water fruit For canning, For canning, place over not overripe. fruit. of sugar. CANNEDS'.rRAWBERRIEs.-TITashand pick oyer strawberries let stand o,-er night, f)'uit; rich red color; in the morning cook in the juice until seal.-:Mrs. Charles Herrmann. allowing one cup of sugnr and to each qunrt of the berries are of a CANNEDCUERRlEs.-\Vash, sugar and one cup of water CANNEDPEACIIEs.-Make water to two cups of sugar; one can gently in the syrup; broom splint will pierce them, seal. remove stems and allow one cup of to three cups of cherries. a syrup of two and one-half cups of peel peaches and place enough for do not stir; when done so that a CANNEDIlEARs.-Procecd whole, pared and with the sterns left on, or quartered a small piece of lemon rind or ginger syrup. as for canned penches, using the pears and cored; rua;y be cooked with the root To PRESERVEBERRIESTITnOLE.-Buy the fruit when not too ripe; lightly in glass cans; pour a thick syrup over lightly; place in double boiler and scald for two wash at onee; put the fruit and seal hours; seal tightly .. ELDERBERRIESCANNEDFORPIEs.-Eighteen sugar, one cup vinegar; cook till thick-Mrs. cups berries, six cups Charles Herrmann. Eat Lawrence's Buster Brown Bread-"None Better" 96 THE SERVICE GUILD COOK BOOK. CURRA"KTJELLy.-Currants should not be picked directly are used; drip through a rain; pick over currants; wash and drain; mash a few in the bottom of a preserving kettle untH berries to the boiling point and boil of heated sugar; place in a sunny window and let stand twenty-four with paraffine and keep in a dry place. if made on a bright daJ.-:M:rs. Chus. Herrmann. after do not remove stems; and so continue bring add an equal measure in glasses; cover Jelly is clearer and better a jelly bag; measure; skim and pour three minutes; five minutes; hours; boil GREEXGRAPEJELLy.-Grapes ning to turn, picked over, washed and stems removed; heat boiling point; mash and boil currant should be picked when just begin- to the then proceed as for thirtJ' minutes; jelly. BLACKBERRYJAl\I.-Pick over berries; mash a few in the bottom of the preserving kettle and continue till is used; heat slowly to the boiling point and add an equal amount of sugar previously heated; fruit cook till thiclc RASPBERRYJAl\I.-Made PICKLED PEACHEs.-Make the same as the above. a rich syrup of vinegar, white and a stick of cinnamon; off; stick e..'lch peach with a couple of cloves and put pour steam peaches till syrup over; tender seal. sugar and slip skins in cans and pint cup, half FRUIT JELLY.-In full of sugar, mix thoroughly teaspoon Northrop's lemon acid add cold water or juice to fill cup; dissolve the capsule of coloring in a spoon- to produce the required shade; pour one packet Queen Flake gelatine flavoring extract and boiling water fruit ful hot water, using sufficient into molds; Chas. E. Garner. any kind of fruits or nut meats may be added.-l\1rs. to suit) ; add one packet to dissolve sugar; (any flavor sufficient and! one-half . PEAR CO~SERVE.-Eight pounds of pears, one-fourth pound crys- cut pears and together tallized ginger, lemons in small pieces; add ginger and sngar, and mix all and boil lemons, eight pounds of sugar; two hours.-Mrs. E. G. Satterlee. four and put COl\IPO'l'eOF OR.\.PEs.-Remove skins from eight pounds of grapes; to remove ~eeds; peel the rind and pulp through shelled to the grnpe pnlp and cook with five cook pulp three oranges and three lemons and put a grinder; Eng1i~h walnuts; pounds of sugar until grind grape skins nnd one and one-half pounds thick.-:Mrs. M. A. Chapin. a strainer add all through CRAXBERRYJELLY.-One quart cranberries, one-half an apple cut Try Davis & Co. for Ice Cream, 205 Cedar St. S. "Both Phones." THE SERVICE GUILD COOK BOOK. 97. In small when soft, cook until bits; cook in double boiler without press it through jellies.-:Mrs. yegetable F. adding add sugar any water; and to taste CUrmAN'T COXSERYE.-Five fiye pounds sugar. fiye oranges; mix all together currants. three pounds and cook thick.-)Irs. E. G. Satterlee. sie,'e; I.J. Young. pounds of On.\XGI<}MAIDL\L.\DE.-'l'ake seven skin :1t the end and cut remoying to each ndd one qunrt until seeds; of water tender (about fruit pound of and set away for an hour) oranges lengthwise stood and set away .again for twenty-four to each pound of this mixture of raisins, until moye thick very thin, pared, then boil it has morning, one pound in glasses recipe two fruit lemons; and into six pieces; the thus twenty-four re- slice pre- hours; in the water in which hours; the third and water, add an hour); put after this 'Yardwell. ench two sauce- to the fruit (about of sugar; and boil until seal when quite took first at GRAPE CATSUP l.-,Vnsh prize and add one quart are tcnder; until of grapes grapcs quarts pan saucepan with one and one-half each fourth tle.-Mrs. Clara Crossman. cinnamon cnyennc; teaspoon cloves, GRAPE CATSUP 2.-Fin~ pounds thc 'Yorld's jellies juice cold. Mnrmnladc made J. H. for l!-'air.-)fl's. stems and removc of \'inegar; rub through pounds cook in granite n siC\'c; return one tablcspoon brown sugar, and allspice. boil until one-half thick as tablespoon tomato salt. catsup; one- bot- in cnough watcr of sugar, one pint of grapcs washed to prC\'cnt cider bcst vincgar, elO\'cs. five minutcs; allspice nnd bottle pepper, and cork and burning; stemmed then one table- one-half and tight.-Mrs. tender until pounds and boiled add thrce !:Ipoon cach tablespoon E. cinnamon, salt; boil ).(. Hodgman. QUIN'CE HOXEY.-Boil rcady to hair; three add four grated sugar cups quinccs in one cup water until and boil fifteen minutcs. SPICED CUHRAN'Ts.-SeYcn one pint 8pice; boil \'inegal', slowly one for tabJespoon about GIl\GERED PEARS.-I~our pounds sugar, one pint fi"e cents' worth of water; put pounds cach cloycs, pounds currants. two hours.-llIrs. cut fonr cinnnmon AJJie Elliott. four pounds choppcd crystallizcd sugar O\'er fire with water fine. sugar pcars sugar, all- and gran- four fine. and boil boil rind and lemon 'juicc. pear and ginger; as jeJJy.-Mrs. pound B. ginger )1. Hodgman. GINGERED PEARS 2.-0ne pounds int... cut small n toma toes, tablespoons sugar; add ('hopped mixture boiled; mustard all cook slowly chip each s.alt, peppel' and (lach clO\'es and einnalllon.-)h's, SOUl' apples, raisins. one ClIp se('(led seed, "el'Y fine; tablespoons two boi I vinegar. ground mustard R. S. IIohnel-l. two green one quart ~llt. two sugar and peppers, vinegar, cups llllIstard six two brown seed; par- and simmer :nul soft, until on(> hour, seal.-~hs. add apples then Chag. E. Garner. Gm~EX rrO~r.\TO PICK{'ES.-~~O foul' quari s ('hopped green chopped foul' iablespoolls teaspoon m.l<'e. other one pint chopp(>d onion, one ClIp sugar, vinegar, einna ilion, one-fourth tomatoes with salt m'er night; iog-ether peppPI's toes, one quart one pint teaspoon sprinkle onions. till '3ugar and "in(>g'm' and seal while hot.-M:ll',)' dozen g'l'pen tomatoes. )fE.\T K\Ul'E.-Onp tomatoes and six on ions. toes. raisins. one> pound Hugar. and a 118pi('('; add one quad fO\IJ' l;ll'g(' .1 pples. one tabl(>spoon one of vineg:aJ'.-naisy tender; ]1"'. Rhatl'er, onp dozen toma- J'cd )X'Pp(>!'. OIl<' pound ('innamon eaeh ripe cloves. Coffeen, toma- add 011(> of spices green peppers, salt. to iaste: cook spieel'. add in the 1ll0l'ning dl'ain; F. N. Bovee, Optician, Hudson House Block. 100 THE SERVICE GUILD COOK nOOK. H. C. dozcn \V:1l'd. ]'ipe dlo]Jped CHILI S.\UcE.-Eighteen peppers, two and onc-half riJle tomatoes two onions, cups Yiucga r, one cup sugar, dlOppcd, each salt, pcpper and <'illnamon; boil till thitk, four onc stirring. to }J1'eYellt scorching.-Mrs. gl'een tablespoon well CHILI SAUCE.-Two and two two cups vinegar, lal'ge onions two two teaspoons Two-Two peppcI's red brown spoons ~poons YCl'Y slowly.-Mrs. sugar', dry mustard, allspice and two tcaspoons ~round Lucian B. Gilbcrt. iomatocs, fine; add salt, cinuamon, two two two large cups' table- tea- boil 1\vo hours two cloves; tahleHpoons ground CHILI SAUCE.-'rllrce cups large onions chopped f:,'l'anulntcd ~lIgar, tine, two red thl'CC cups thl'ce pepper~, one tablespoon boil one hour.-Mrs. clovrs alRo of allspice Ethel Covcrt. and cinnamon; th]'ce tomatoes, to tnstc; vinegar, f{uarts salt ]'ipe pcppers; tomn.toc~. medium chopped eup salt; one-hnlf all and RIPE TOl\rA'l'O COLD PrCKLE.-Rixteen four add ~izcd, fine; one mix thoroughly small on ions, cup vinegar, foul' small grecn onc cnp sugar and put up cold.-Vesta peck l'ipe tomatoes chopped onions and Pottel'. ehopped ~ugHl', COLD RELIsII.-One cach tcacups two chopped teaspoons mon. mix thoroughly eaell two l'cH peppel's celCI'y and salt, or gr'ound lh:xG.\L pound mustard, pHrcd. one-half one tablespoon <:ayclllle pcp pel' and 1':\ i~in~; boil apples add the onions choppcd and scaJ.-~II's. CllUTXEY.-Thirtcen raisins, two talJleRpoons whole mustard peppcr black qUaI'ts or cidcr cloves, mace, and thrce Pida ClaI'k, Detroit. ripe tomatoes, thirteen six on ion~, one pound two tnblespoons ginger, one quart salt, vincgar; aud i o IIIa toes anll vincgar; WhPll partly .. Chas. E. Garner seal.-Mrs. and raisins; teacup fine and drained, each one two cinna- vincgar; seed, and urown one tcaspoon onions chop applcs sugar, cach and cooked cups pints 'rO.\L\TO HELIslI.-Onc celcl'Y, all vinegar, chopped; threc threc two mon, one cup horseradish, ANTWERP ~AuCB.-One peek l'ipc toma tocs, thl'CC cups onions add onc cup salt, cups Rccd, one ouncc rour ounces mustard l'cd peppcrs peck ripe to tastc.-)lt.s. chop tomatoes, and peppers two jclly bag over ni"ght; red add brown Chapin. (seeds sugar and four in morn iug ta]\:e six mcdium-sizcd rcmoycd), of cclcry, thrce hunches scant ounccs white mustard seed, cup salt, cups ,.incgar; mix thorough l,)'.-Ml's. and sugar, cinna- Anna Cook. in five and two pounds 1\1. A. drain onions, chop TO)IATO CATSUP,-Cook and stra.in ripe tomatoes; to foul' quarts Try a Pound of OUf Empress Coffee, 25 cts. Olin's. THE SERVICE GUILD COOK BOOK. 101 juice teaspoon of one cinnamon add l.n'owll sugar add one quart ot' ,-illegat', one-fonrth black put in CL bag and boil with peppel'; two. teaspoons abm-e mixture; teaspoon each boil until red pepper, and cIm-es thick; and salt to taste.-)farie Herrmann. Cucu:\IBIm PICKLES.-)fixed one whit-e ~ugat'. a little pil'kleH i11l11may Ill' put In'inp.-)lt'H. hOl'scI'ndi:o;h; mixturc F. X. ~IJIit-h. cup Halt-, OI1P cup mustard. cold. One gnllon ,-inegal'. two cnps nlum. ('on~r one hundred medium-sized to keep under one teaspoon jm's with plate ,\"ill in l',lI\S 01' GllI Lt R.\ ut'I.;.-Onc-t cinl1i1lllon, one ging('I', olle-half' Itird l)\1~Itel tom a toes, ~ix onions, tl'i1spOOn cIon's, one teaspoon peppel', caycnnc h'a~l'0oll salt:, one and on('-hall' 1ablcHpoons SUg,ll', one qm1l't :o;pit'('H i1l1d ,-in('gat. together ~train awl amI }mt through through a spoons teaspoon spoons cook onions thp three allspice, foul' tea- one table- ,"inegal'; cook cloth; and tOIJIatoes r:rO:\I.\TO nEI.I~II.-\)O Hot ('ook. 011(' ped~ ripe scahled, peeled, (')lOpp('(1 lIlCditll1l fillo; dt'ain sngar, OIl('-ha II' Clip sa It, onc-fourth tahlespootlH choppP(1 tilll', ill B A Z A AR 215 Wash. Ave. N. Everything in the Line of Household Necessities HOLIDAY GOODS OUR SPECIALTY We have a full line of handsome China. Come in and see it. Acme Carpet Cleaning Works .1214-16 North Pine Street. N EW W AY Takes out all the dirt and leaves the carpet fresh and bright. We carry a complete line of Carpets, Rugs, Linoleum, Window Shades And Curtain Rods Bell Phone 77 Citizens Phone 646 THE SERVICE GUILD COOK BOOK. CONFECTIONS. "Oh. saw have you heard of llie sugar-plum tree? T is a marvel of greal renown. It grows on the banks of the Lollipop sea. In the garden of Shut-Eye town." SEA FOAM CANDY.—Two cups light brown sugar, one-half cup of maple sjrup, one tablespoon cold water, whites of two e#<;s beaten stiff; boil sugar, syrup and water together until it hairs, and pour very gradually over whites of eggs, beating hard and constantly until Stiff enough to hold its shape; drop bn buttered pans in small balls; add nuts if desired. .Mrs. Kate Blair. PAU-PAU CREAMS.- Four cups of sugar, little more than one-half to wet. one tablespoon of butter, it soft balls: stir a cup of glucose, milk enough paraffin in nuts and beat as fudge.—Mrs. Geo. W. French. the size of a hickory nut; cook until DpUBLE FUDGE.—Two cups white sugar, one-half a cup of cream, two squares of chocolate, one tablespoon of butter; boil seven minutes; beat and put in buttered tin; two cups of brown sugar, one-half cup cream, one teaspoon Xorthrop*s vanilla, one cup wal(cid:173) nut meats, butter size of a walnut; boil ten minutes; beat and pour on fudge in the pan; when cool cut in squares.—-Mrs. C. B. Turner. SPANISH CANDY.—Three cups brown sugar, one cup rich milk; cook until soft ball forms when dropped in cold water; add one cup chopped hickory nut meats, a good lump of butter, and stir the same as fudge; pour on buttered in squares.— .Mrs. Fird li. Conklin. tin and cut PUDGES.—Two cups sugar, one cup milk, butter the size of a walnut, one-sixth of a cake of chocolate; boil, drop a little in water and when it begins in squares; use one teaspoon of desired is done; when done stir until then pour on buttered platter and cut flavoring.—Jessie B. Sloan. to thicken, it hardens it TAFFY CANDY.—Two cups of sugar, one ami one-half cups of water, three tablespoons of vinegar; pour into buttered pan and cook until it ropes, then flavor with Northrop's vanilla; pour on buttered plates and pull; do not stir while cooking.—Mrs. J. F. Henning. Try Davis & Co. for Ice Cream, 205 Cedar St. S. "Both Phones." 108 THE SERVICE GUILD COOK BOOK. PANOCHA.—Four cups of brown sugar, one cup of milk, butter size of a walnut; boil until it forms a soft ball in water, then pour into the white of an egg well beaten; pour in one cup of chopped nuts and stir until it begins to stiffen, then pour into buttered tins.—Ava Garner. BUTTER SCOTCH.—One and one-half cups browrn sugar, butter size of an egg, two tablespoons of vinegar; cook until it cracks in water; pour into a pan and cool.—Mrs. Charles Herrmann. UNCOOKED CANDY.—Into the whites of two eggs stir as much con(cid:173) fectioners' sugar as will make the mixture like a soft dough; this may be used as a foundation for chocolates, with nuts on top, or as a stuffing for dates. STUFFED DATES.—Remove the stones from dates with a. sharp knife; place an almond or other nut meat in the cavity and roll in powdered sugar. PEANUT NOUGAT.—One pound of sugar and one quart of pea(cid:173) nuts; shell and remove the skins from the peanuts; put the sugar in a perfectly smooth granite saucepan; place over the fire and stir constantly until melted into a syrup; add the nut meals and pour immediately into a buttered pan, and mark as desired for cutting; If the syrup tire it will quickly burn.—Mrs. Charles Herrmann. immediately from is not removed the in cold water; if this is quickly done there W H I TE FONDANT.—Three cups of sugar, one and one-half cups of hot water, one-fourth teaspoon Northrop's cream of t a r t a r; put ingredients into a smooth granite saucepan! stir, place on range and heat gradually to the boiling point; boil without stirring until, when tried in cold water, a soft ball is formed that will just keep in shape; after a few minutes' boiling sugar will adhere to the sides of the kettle; this should be kept washed off with the hand lirst dipped is no danger of burning; pour slowly on a slightly buttered platter; to the end of the let stand a few minutes to cool; work fondant platter and knead with it will quickly lump at this stage and should be well kneaded until perfectly smooth; pour into a howl and cover with an oiled paper to exclude the air and let stand twenty-four hours. This fondant may be used in a variety of ways as a foundation for many differ(cid:173) ent kinds of cream candies; fruit colorings and different flavorings may be used and the candies made in small balls with nuts inside or on top and it may be also made into a tri-colored loaf or a nut loaf; shredded cocoanut may be worked into the fondant for cocoa- nut balls; if desired to cover with chocolate form the balls and let stand twenty-four hours.—Mrs. Charles Herrmann. lingers until white and creamy; the C. E. Stabler, Dealer in Qoke, Wood and Coal of all Kinds. T HE SERVICE GUILD COOK BOOK. 109 CREAM MINTS.—Melt fondant over hot water with a few drops of oil of peppermint, wintergreen, clove, cinnamon or orange, a nd color is desired; drop from t ip of spoon on oiled paper. FONDANT CANDY 2 .— P ut t h r ee cups of s u g ar a nd one cup of w a t er into a saucepan, cover tightly for t he first five minutes it b o i l s; boil u n t il it forms a soft ball of w ax in cold w a t e r; a dd one-fourth of teaspoon of N o r t h r o p 's cream of t a r t a r; set in p an of cold water a nd cover with wet cloth; allow it to stand u n t il you can dent it with your stir with a wooden spoon or paddle until hard, then scrape up a nd work with the hands until soft a nd pliable, then c ut o ut as de(cid:173) sired.—Mrs. ('has. 10. Garner. linger; a dd Northrop's vanilla; S P A N I SH P A N O C H A . — T h r ee cups of brown sugar, one cup of milk, one c up of n u t s; cook until it will form a soft ball in cold w a t e r; add n u ts and one tablespoon of b u t t e r; beat the same as for fudge; cut in squares and cool.—Mrs. ('has. E. d a r n e r. FUDGE 2.—Two cups brown sugar, two cups granulated sugar, one tablespoon of butter, one tablespoon of flour stirred in t he sugar. one c un of cream, sweet or s o u r; boil until it forms a soft ball when dropped in cold water; cool: add one teaspoon of Xorthrop's vanilla and beat until thick; add one cup of n ut meats a nd p o ur into buttered pans.—Miss P a r t r i d g e. PEPPERMINT DROPS.—Two cups granulated sugar, covered with one-half cup of w a t e r; be very careful as to m e a s u r e m e n t s; when it begins to boil fast, ail over, time it three minutes by the clock: add quickly two teaspoons of essence of peppermint ; have greased paper r e a d y; stir mixture until white and creamy, then drop on p a p er size desired. -Mrs. E, M. Lake. RUSSIAN CANOY.—Dissolve three ounces of butter with eight ounces of s u g a r; add one half tin condensed milk; stir until it boils; simmer fifteen m i n u t e s; add a few drops Xorthrop's v a n i l l a; p o ur into greased tin. and mark in squares. tablespoons vinegar, MOLASSES T A F P Y . — T WO cups granulated sugar, one c up molasses. large piece of b u t t e r; boil slowly until four it is brittle when dropped in cold water; pour into well-buttered t i ns a nd place in a cool place; when cold enough pull until a light b r o w n; cut into small pieces and place on buttered platter or brown paper I b u t t e r e d ) . — l a ne Brown. F U D G E — T wo cups brown sugar, two cups granulated sugar, one tablespoon Hour stirred .sweet or s o u r ), small piece of b u t t e r; boil until it forms a soft ball when into the sugar, one c ap cream East Siders: Trade at Olin's and Save Time and Money. 110 T HE SERVICE GUILD COOK BOOK. dropped into cold water; cool and add one teaspoon of Northrop's vanilla; beat until thick; add one cup of nut meats and pour into buttered pans.—Mollie S. Hitchcock. CHOCOLATE FUDGE.—One-fourth cup butter, one cup brown sugar, one cup white sugar, one-half cup cream, one-fourth cup molasses, two squares chocolate, one and one-half teaspoons North(cid:173) rop's vanilla; put the sugar, butter, molasses and cream into a dish and boil two and one-half minutes, stirring rapidly, then add chocolate and boil five minutes, stirring all the time; take from the tire and add the vanilla, then stir constantly until the mass thickens; pour into buttered tins and set in a cool place.—Mrs. Kate Wells. CHOCOLATE FUDGE.—Two squares Baker's chocolate, two cups granulated sugar, one cup cream, pinch of salt when it begins to boil and add butter size of an egg; beat often while boiling; when it begins to boil down add the vanilla; take from the fire and beat until quite into squares before cold.—Julia Gross. thick; pour into buttered pans ami mark off PARISIAN SWEETS.—One cnp figs, one cup dates, one cup English walnut meats, confectioners' sugar; pick over and remove stems from figs and stones from dates; mix fruit with walnut meats and force through a meat chopper; work, using the hands, on a board dredged with confectioners' sugar until well blended; roll out one- quarter inch thick, using confectioners' sugar for dredging board and pin; shape with a small round cutter first dipped in sugar or cut with a sharp knife into three-fourths inch squares; roll each piece in confectioners' sugar; pack in layers in a tin box, putting paper between each layer. A combination of nut meats | walnut, almond and filbert) may be used. STUFFED CHERRIES.—One-half pound filberts, one pound candied rherries; blanch the nuts, insert one filbert in each cherry ami roll in granulated sugar. PEPPERMINT CREAMS. TWO cups granulated sugar, one-half cup hot water; boil until it hairs; remove from fire; add eleven drops of peppermint oil and beat until clouded; drop this from spoon on paralline paper and let stand until hard. Instead of pepper mint, oil of wintergreen may be used, adding six or eight drops of fruit coloring to color pink. BUTTER SCOTCH.—One cup sugar, two tablespoons butter, three tablesjKxms molasses, four tablespoons water; ping in cold water, and when it snaps pour into a buttered tin. this by drop(cid:173) test Mrs. J. E. Ross, Graduate Nurse, 316 Capitol Ave. N., Bell Phone 1217 j. ,THE SERVICE GUILD COOK BOOK. III We have -Creek Health at our store, Foods.-Lucy 226 \Vashington B. Lorenz .. avenue north, Battle PRALIXES.-Tlu'ce three tUPS light tablespoons reIllO\"C frolllstm"C to pour; syrup, toycr 01' plate buttered nuts .a little syrup oyer each group brown vinegar; and beat until boil (01' maple) sugar, slowly until it thid::ens. one-half syrup but is 'and pour some distunte and you ha\"e the south- tins with pecan nuts in little groups then eup buttel', thre~ds, thin enough O\"er them the apart, {'rn praline .. pour PoP Con x RTlCKS.-Chop two quarts popped one tablespoon yinegal'~ butter llntil ill tins it hardens when dropped until ('old, when corn; she take onc cof- of a. hickory ponr into in water; it may he cut fee eup molasses. Hut; boil a 1] togethpl' O\"er corn, put r-:ticks. then Bell Phone 320 ]. R. EVERETT, Staple and Dt:alcr In Fancy' 400 WASHINGTON Agent for Ddroit Wagner Bread Groceries A vg" SOUTH Citizens Phoue 128 If you cannot find the re- ceipt in this book for an elegant Mantel and Grate outfit, call and inspect Ollr line, we have it. We lay Tile Floors and Wainscoting PLUMBING AND REA TING -]N- We solicit your trade. Satisfaction guaranteed. We satisfy both taste and pocketbook. J. G. Gross, Established 1893. 321 N. ""ash. Ave. 112 THE SERVICE GUILD COOK BOOK. S U L L I V AN & C O. BOTTLERS OF All Kinds of Soft Drinks, Lansing Mineral Water Jobbers of Fruit Syrups and Manilla Straws 332 Washington Ave. North FAMILY TRADE SOLICITED LANSING. MICH. Hfotjn lprrmmm'0 BOUB UlakerH of Hett'a (Elntljra 218 Waalftnghm Am>. Nortlj" KattHUtg. fitrii. JAMES RORK & BRO. Manufacturers and Jobbers of Windmills, Wood and Iron Pumps, Tanks, Stock Racks and Stone Boats Dealers in and Jobbers of Agricultural Implements, Carriages, Wagons, Lumber, Iron Pipes and Fittings A R T H UR F R Y, P a l a ce Market FRESH AND SALT MEATS 311 W a s h i n g t on Ave. IN. B O TH P H O N ES THE SERVICE GUILD COOK BOOK. 113 EGGS. "The three dearest things in housekeeping are butter, eggs and experience." Ways of determining freshness of eggs: I. Hold in front of candle flame in a dark room; the center should look clear. II. Place in basin of cold water; they should sink. I I I. Place huge end to the cheek; a warmth should be felt. Ways of keeping eggs: I. Pack in sawdust, small end down. II. Keep in lime water. I I I. Cold storage. Eggs should never be boiled. Boiling makes the white hard and indigestible. See rules for breakfast eggs. When eggs are "hard boiled" they should be kept in hot water thirty minutes and when removed from the water should be plunged immediately into cold water to prevent discoloration of the yolks. BREAKFAST EGGS.—Put six eggs into a dish which holds two quarts, till dish with boiling water, cover closely and place in warm place; allow six to eight minutes for soft eggs, ten minutes for medium and fifteen minutes or longer for hard cooked eggs; the longer the better, so long as they are not allowed to become cold. GRIDDLED EGGS.—Heat the griddle almost as much as for griddle in each and cakes and range small muffin rings on it; drop an e^ turn as soon as lightly browned. Ox EVES.—Cut slices of bread one inch large rounds and cut a small round in center and scoop out leaving a little on the bottom; brush with butter and crisp in a quick oven; break a fresh egg in the center round, season with salt and pepper, and put in oven till set. thick; cut in Swiss EGGS.—neat a small omelet pan and melt in it a table(cid:173) spoon of butter; add one half cup cream; slip in four eggs, one at a time, sprinkle with salt; and pepper, and when whites are nearly firm, sprinkle with two tablespoons grated cheese; finish cooking and serve on buttered toast. FRICASSEED EGGS.—Put two tablespoons of butter in chafing dish, Go to Wilson's Sugar Bowl for Ice Cream and Home Made Candies. 114 THE SERVICE GUILD COOK BOOK. when melted s t ir in one tablespoon of flour, a sprig of parsley, one dozen minced mushrooms, one-half p i nt of chicken or veal stock, and simmer five m i n u t e s; then a dd one-half dozen hard-boiled eggs (sliced) ; boil up once a nd serve hot. EGG FRICASSEE.—Slice t he required number of hard-boiled eggs, pile lightly in a dish a nd p o ur over them t he following s a u c e; One tablespoon of flour rubbed smoothly into one p i nt of milk, a nd cook till t he consistency of c r e a m; season with salt a nd pepper. SHIRRED EGGS.—Take six eggs, break into a skillet in which a spoonful of b u t t er h as been melted, s t ir in t h r ee tablespoons of chicken gravy, season w i th salt a nd p e p p e r; s t ir quickly a nd well up from t he bottom u n t il t he whole is a soft yellow m a s s; have ready in a toast to cover t he bottom of t he d i s h; heap t he shirred eggs on this a nd serve before it h a r d e n s. flat dish e n o u gh fried SCRAMBLED EGGS.—Beat five eggs slightly, a dd one-half teaspoon salt, pepper a nd one-half c up milk; heat frying p a n; p ut in t wo Tablespoons b u t t e r, and when melted t u rn in egg m i x t u r e; cook till creamy, s t i r r i ng and s c r a p i ng from bottom of p a n. I-:<;<;S STUFFED IN A X K S T . — C ut hard-boiled in halves, (lengthwise), remove yolks a nd put whites aside "in pairs, mash yolks a nd a dd half the a m o u nt of deviled ham and enough melted b u t t er to shape well; make in halls the size of the original volks a nd refill w h i t e s; form the remainder of t he m i x t u re into a n e s t; a r r a n ge eggs s a u c e; sprinkle with buttered c r u m bs a nd bake till crumbs a re b r o w n. in I he nest a nd pour over one c up w h i te eggs Recipes for Foamy Omelet and Baked Eggs with H am will be found among meal recipes. PBBNCH EGGS. shells a nd roll in cracker c r u m b s; fry in b u t t er until b r o w n; make a gravy of b u t l e r, c r u m bs a nd cream and pour over " H a rd boil." remove them. from PlCKLBD I-:<;<;s.—Select fresh eggs, hard boil, remove shells a nd put them in vinegar m which beets have been pickled. DEVILED EGGS.—Boil eggs hard, shell a nd cut in h a l v e s; slip volks into a dish a nd r ub smooth with a spoon; a dd one tablespoon melted butter, two tablespoons vinegar, one teaspoon s u g ar one- teaspoon m u s t a r d, salt a nd pepper; mix thoroughly a nd replace into whites of eggs; remove slice from end so they will s t a n d. a nd serve cold on dish garnished with lettuce or parsley. EGG FONOUE.—Beat cheese, one fourth lightly six eggs, a dd four teaspoons chopped teaspoon salt and dash of cayenne p e p p e r; p ut C. E. Stabler, Dealer in Coke, Wood a nd Coal of all Kinds THE SERVICE GUILD COOK BOOK. 115 a tablespoon of butter Into a saucepan, turn in mixture and stir until smooth and jelly-like. Serve on buttered toast. EGGS A I.A GOLDENROD.—Three hard-boiled eggs, one cup white sauce; separate yolks from whites, chop whites finely or slice in rings and add to sauce; arrange toast on platter, cover with sauce and whites of eggs; force the yolks through a ricer, sprinkling them over the top. PLAIN OMELET.—Separate yolks from whites of four eggs; beat .TOlks till thick; add salt, pepper and four tablespoons hot water: beat whites till Stiff and cut and fold them into yolk mixture; heat and butter well an omelet pan; turn in mixture; cook slowly; when well "pulled" place pan in oven to finish cooking the top; it is done when firm to the touch ; if it clings to the finger it needs longer cooking; fold and turn on a hot platter; hot water makes a more tender omelet than milk. JELLY OMELET.—Mix and cook a plain omelet, omitting pep per ami one-half the salt and adding one tablespoon sugar; spread before folding with jam, jelly or marmalade; fold and sprinkle with sugar. MEAT OK OYSTER OMELET.—Mix and cook a plain omelet; spread before folding with minced ham or parboiled oysters cut in halves; turn on platter ami pour over thin white sauce. FRENCH OMELET.—Four eggs beaten slightly with four table(cid:173) spoons of milk and seasoning; butter hot omelet pan; turn in mix(cid:173) ture; as it cooks, prick and pick up with a fork until the whole is of a creamy consistency; place on liotter part of the range that it may brown quickly underneath; fold and turn on a hot platter. RICH OMELET.—Mix three fourths teaspoon of salt with two and tablespoons of flour, add gradually one cup of milk; one-fourth heat three eggs till thick and lemon colored and add to first mix(cid:173) ture; heat iron frying pan and melt in it two tablespoons of but(cid:173) ter; pour in mixture; as it cooks, lift with a griddle-cake turner so that uncooked part may run underneath; add butter as needed and continue lifting cooked part until it is firm throughout; brown, roll and turn on hot platter. APPLE OMELET.;—Make plain omelet and spread before folding with well-seasoned apple sauce. FLOATED EGGS.—Take two fresh eggs, separate whites from yolks. put yolks into a soup howl of hot water, being careful not to break them; let set two minutes; then place them, bowl and all, into a larger dish of boiling water, and cook till set as desired—two min- Do You Bake Bread? Use Ceresota Flour. Olin's. 116 THE SERVICE GUILD COOK BOOK. utes for medium, four minutes for hard; meantime beat whites very stiff, mold them in a soup bowl, then float mold on boiling water two or three minutes till nicely set; place on a large platter, place .yolk in the center, garnish with parsley and serve. STUFFED EGGS.—Boil twenty minutes, cut in half (lengthwise), mash yolk fine, add butter and cream, salt and pepper to make a paste, fill whites, press together, roll in raw-beaten egg and bread crumbs, fry in deep fat, serve with tomato sauce; squeeze left-over yolks through sieve and garnish.—Mrs. S. T. Granger. CODDLED EGGS.—Four eggs, two tablespoons of butter, one-half teaspoon of salt and a dash of pepper, one cup of milk; beat the eggs lightly, then add the other ingredients gradually; cook in a double boiler until light and creamy; serve on toast. CREAMED CELERY WITH EGGS.—One pint of celery cut into small bits and cooked until tender, then stirred into one cup of cream sauce; poach the eggs in boiling water, then place on slices of but- tered toast and arrange on a platter with the creamed celery in center of the dish; very nice breakfast dish. CREAMED SALMON WITH EGGS.—Mix the salmon with a cup of toast; cream sauce, then pour over nicely browned and buttered place poached eggs on top; garnish with parsley. OMELET.—Six eggs, one cup bread crumbs soaked in milk, one cup of milk, salt and pepper; beat the yolks until thick and lemon colored, adding a pinch of sugar and corn starch and the milk and crumbs; then fold in the beaten whites, add salt and pepper; cook slowly in hot battered spider for about twenty minutes or until well done. EARLY & FITZPATRICK, Contractors and Builders M A S ON \ A X O RK A S P E C I A L TY Estimates furnished free of charge THE SERVICE GUILD COOK BOOK. 117 CHAFING DISH RECIPES. "The chafing dish always seems to accompany hospitality and good cheer." GEBMAN TOAST.—Beat three eggs slightly, add one-half teaspoon salt, two tablespoons sugar and one cup milk; strain into a shal(cid:173) low dish; soak six slices of bread in mixture till soft; cook on a hot well greased griddle; brown on one side; turn and brown on other side. SALMI OF LAMB.—Cat cold roast lamb in slices; cook five min(cid:173) utes two tablespoons butter with one-half tablespoon finely chop(cid:173) ped onion; add lamb, sprinkle with salt, pepper and cover with one cup cold lamb gravy seasoned with Worcestershire sauce; cook till thoroughly heated; arrange on platter the slices overlapping one another; pour around sauce. SAUTED CHICKEN'S LIVERS.—Cut one slice bacon in small pieces and cook five minutes with two tablespoons of butter; remove bacon; add six chickens' livers cleaned and separated; cook two minutes; add two tablespoons of Hour, one cup brown stock, one teaspoon lemon juice and one-fourth cup sliced mushrooms; cook two minutes; turn into serving dish and sprinkle with finely chop(cid:173) ped parsley. UNION GRILL.—Clean one pint of oysters and drain off all the liquor possible; put oysters in chafing dish and, as liquor flows from the oysters, remove with a spoon and so continue till oysters arc plump; sprinkle with salt, pepper and add two tablespoons butter; serve on zeyhyrettes. ENGLISH MONKEY.—Soak one cup stale bread crumbs fifteen min(cid:173) utes in one cup milk; melt one tablespoon butter, add one-half cup soft, mild Cheese CUl in pieces and when cheese has melted, add soaked crumbs, one o GROCERIES m GO TO Frank L. Hoff, 621 Lenawee St. West Prompt delivery, fresh goods and lowesj prices assured THE SERVICE GUILD COOK BOOK. 121 ENTREES. "A max int. too. that must not be forgot, Whatever be your dinner, 'serve it hot,' Your fine ragouts, like epigrams, require A little salt—but to be full of fire." CHICKEN SOUFFLE.—Chop fine sufficient cold cooked chicken to make one pint; add to chicken one teaspoon salt, one-half saltspoon pepper; make cream sauce of one tablespoon each of butter and flour and one-half pint of milk; mix chicken and sauce and then stir in carefully the well-beaten whites of four eggs; turn in a bake dish; bake fifteen minutes and serve immediately. CHICKEN SHORTCAKE.—Make a rich biscuit dough; roll one-half inch thick; put in pie tin; spread with butter and add a second layer of dough; when baked split (do not cut) apart and fill with creamed chicken. LOP.STER A LA XEWBURG CREAM SAUCE.—Three heaping teaspoons flour, one ounce butter; mix well together and thin with cream or milk; salt to taste; place in double boiler and boil until thoroughly cooked; then add cream or milk until it reaches the proper con(cid:173) sistency; stir constantly while boiling to keep free from lumps; cut lobster up fine and pour the cream sauce over it. This may be served on toast or with baked potatoes.—Bertha L. White. RAGOUT OF MUTTON.—Cut into dice one pint of cold mutton, add one small onion cut fine, half a cup of diced turnip and one-fourth cup grated carrot, salt and pepper to taste; cover with boiling water and simmer till tender; put the bones and trimming into a stewpatt, cover with cold water and let simmer till liquor is re(cid:173) duced one-half; then strain and add the liquor to the ragout; when the meat is tender remove the fat, thicken with one tablespoon each of butter and Hour which have been browned together; add a traspoon of Worcestershire sauce or a cup of current jelly; serve. OYSTER CROQUETTES.—Take the oysters from one can and boil in their own liquor for five minutes, stirring constantly; then drain and chop fine; put one-half pint of this liquor and cream into a saucepan and let come to a boil; rub two tablespoons of flour and one tablespoon of butter together and add this to the boiling liquor; stir until it thickens, then add the beaten yolks of two eggs; stir Mrs. J. E. Ross, Graduate Nurse, 316 Capitol Ave. N., Bell Phone 1217 j. 122 THE SERVICE GUILD COOK BOOK. and let boil a moment longer; take off and add one tablespoon of chopped parsley, one-fourth of a nutmeg (grated), pepper and salt to taste; mix well; let cool; when cold, form into croquettes; dip in beaten egg, then in cracker or bread crumbs and fry in boiling lard. KICE CROQUETTES.—Stir one cup of cold boiled rice into one-half cup of boiling milk; add one tablespoon of butter and one-half teaspoon of salt; let come to a boil; then add one well-beaten egg and cook two minutes; when cold make into balls, dip in egg and cracker crumbs and fry in hot lard. POTATO CROQUETTES.—Boil a dozen potatoes, put through a ricer, Avork in while hot a tablespoon of butter, one-half cup of hot milk, a little salt and popper; stir in a saucepan until smoking hot; beat in two eggs and continue to beat until you have a smooth mass; turn out on a dish and let get cold; flour your hands and make the mixture into balls; roll in beaten egg, then in cracker crumbs; fry in plenty of hot lard; drain off the fat and serve. SALMON CROQUETTES^—Make one cup of thick white sauce and add one and three-quarters cups cold, flaked salmon; season with salt, cayenne pepper and a teaspoon lemon juice; shape, dip in rnimbs, egg and crumbs again and fry in deep fat. VEAL CROQUETTES.—Melt one tablespoon butter and one table(cid:173) spoon of flour together; add one cup veal stock and stir till smooth; add two cups cold cooked veal which has been chopped yolk of one egg, few drops of onion juice and season to taste; shape, dip in crumbs, egg and crumbs again and fry. TIMBALKS.—Tinilmh' irons may be procured at the hardware stores. Heal timbale nous in the hot fat used for frying the tim- bakss; if the batter .linos to iron it is not sufficiently heated; if oo hot, the batter will drop off; turn timbale batter^into a cup; tower hot iron into the cup till three-fourths immersed; when suf(cid:173) ficiently coated remove from batter, lower into hot fat and brown delicately; when eases are soft rather than crisp batter is too thick and must he diluted with milk. 15Arn:u.-Vo]U of one egg, one-fourth teaspoon salt, one table(cid:173) spoon olive oil, one-hall cup flour, one-fourth cup water or milk, one white ol egg beaten stifl ; if cases are to he used for berries one teaspoon of sugar may he added,; till cases with creamed oysters, chicken, sweetbreads, peas, celery, strawberries or other fruits. OYSTBB FRITTBES L - P i ck over ami parboil the oysters drain .well beaten), one cup Hour one- * * »; " » *« batter °* two eggs C. E. Stabler, Dealer in Coke, Wood and Coal of all Kinds. THE SERVICE GUILD COOK BOOK. • 123 half cup oyster oil or melted b u t t e r; beat U-y in deep fat by the spoonful. liquor, one teaspoon salt, one tablespoon olive till smooth a nd glossy; a dd oysters a nd VEGETABLE FRITTERS.—A'ogetables should be thoroughly cooked, d r a i n ed and either chopped fine or c ut in pieces; use b a t t er as for oyster fritters, using milk in place of oyster liquor. C H E E SE SOUFFLE.—Molt two tablespoons b u t t e r, add t h r ee table(cid:173) then add one-half flour, and, when well mixed, add g r a d u a l ly one-half cup spoons scalded m i l k; teaspoon salt, few g r a i ns cayenne pepper, one-fourth cup grated cheese; remove from fire and a dd yolks of three eggs and beat well; when mixture is cold, fold in the whites of three eggs beaten still': pour into b u t t e r ed baking dish and bake twenty m i n u t e s; serve at once. four tablespoons crumbs, one beaten egg. one CASSEROLE OF BICE AND MEAT.—Season one cup cold chopped m e a t: mix with teaspoon chopped parsley and one half teaspoon onion j u i c e; line dish with a cup and a hit If boiled r i c e; till with m e at which has been mois(cid:173) tened with stock; cover with one-half cup of r i c e; cover tightly and steam one-half h o u r; serve with tomato sauce. HASH OX TOAST.—One cup cooked potatoes cut in dice, one and one-half cups cooked meat cut in d i c e; make a brown s a u c e; heat meat and potatoes in it and serve on toast. STUFFEB TOMATOES.—Remove tops from ripe tomatoes a nd most of the soft inside: for each tomato melt one teaspoon of b u t t er and to it add one-third cup stale crumbs, one-eighth teaspoon salt, pep(cid:173) per and one-eighth teaspoon t h y m e; till the t o m a to with the m i x t u re a nd bake slowly until t o m a t o ' is soft and crumbs are brown. COKX P I E . — W a rm two in one can two eggs and add two cups milk and one teaspoon s a l t: into pan and bake until set and tablespoons b u t t er and stir turn c o r n; beat mix with b u t t er and c o r n; light brown. Hoi: CAKE.- F o ur cups cornmeal sifted with salt and a little s u g a r; scald with sufficient milk to make a still' b a t t e r; add a table spoon melted b u t t e r; d r op on griddle and bake as griddle cakes. FRITTERS.—To one pint of buttermilk add a little salt, one tea spoon of soda, two eggs and Hour to make a stiff b a t t e r; fry in hot l a r d; serve with s y r u p. APPLE FRITTERS.—TWO eggs, one cup sweet milk, one teaspoon of sugar, two cups of Hour, one teaspoon of Queen Flake baking pow(cid:173) der, pinch of s a l t: chop some good tart apples, mix in the b a t t er and fry in hot l a r d; serve with maple s y r u p. F. N. Bovee, Optician, Hudson House Block. 124 THE SERVICE GUILD COOK BOOK. Other fritter recipes to be found with d o u g h n u t s, waffles, e t c. (size of b u t t e r n u t s) OYSTER OMELET.—Stew one dozen oysters in their own liquor, roll two or t h r ee lumps of b u t t er in and let it come to a boil; season well w i th salt and p e p p e r; t a ke out the oysters and chop them and, if necessary to thicken, a dd a little flour to the sauce; p ut back the oysters and set on the back p a rt of table(cid:173) in a well-buttered frying p a n; when spoons of milk or c r e a m; fry done, remove to a hot p l a t t er and pour the oyster sauce over t h e m; serve hot. the stove; beat four eggs very light and add in flour, p ut two OYSTER FRITTERS 2.—Chop one pint of o y s t e r s; take one p i nt of milk, a little salt and pepper, one small teaspoon of Queen F l a ke taking t he oysters a nd drop from the spoon in hot lard or b u t t er a nd fry a delicate brown. powder and flour enough to make a thin b a t t e r; s t ir in SCALLOPED SQUASH.—Two cups of boiled squash r un t h r o u gh a colandar and left to cool; beat two eggs, one tablespoon of b u t t e r, one-half enp of milk and the squash till light; season with s a lt a nd pepper; pour into a buttered bake dish, cover the top w i th one-half cup of bread crumbs and bake covered one-half hour, then b r o wn lightly; serve h ot in the pudding dish. PASTRY.—One cup of shortening, three cups of flour, a little s a l t; sift the flour, add the salt and r ub in the s h o r t e n i n g; use enough iee water to hold all together, handling as little as possible. One- i h i rd the given a m o u nt is enough for one pie. P U FF PASTE.—One pound of butter, one pound of Hour, one c up the times, of ice w a t e r; mix the flour and b u t t er with a knife, then add w a t e r; roll on the board and fold then fold and place near the ice till ready for use. in the b u t t e r; roll three C H I C K EN FRITTERS. (>ne cup Hour, one teaspoon of Queen F l a ke baking powder, one-half cup of milk, two e g g s; heal eggs thoroughly, add the milk and one-half teaspoon of salt, then the' Hour a nd bak(cid:173) ing powder sifted spoon; cut cold chicken or veal into small bits', dip them b a t t er a nd fry a wooden into t he thoroughly with together; beat in hot in lard. POTATO SCONES. -Two cups of mashed potatoes, two cups of flour, two tablespoons of butter, one teaspoon of salt, two teaspoons of Queen F l a ke baking powder; rub the butter into the Hour; add the into a soft d o u g h; roll o ut potatoes and salt, and mix with milk about one-half inch in a quick oven fifteen minutes. into biscuits and bake thick, cut The Garner Furnace Gives Most Heat for least Expense. THE SERVICE GUILD COOK BOOK. 125 PLUFF.—Two cups of boiled rice seasoned with butter, salt and pepper; just before serving, mix with a cup of hot tomatoes; serve with roast meats. PABSNIP FRITTERS.—Boil the parsnips, remove the skins, put through a ricer; season with butter, salt and pepper; flour the hands and make the parsnips in small cakes and fry in butter. CAULIFLOWER.—Cut the cauliflower into small pieces, soak one- half hour in cold water, then cook until tender; serve with drawn butter same. DRAWN BUTTER SAUCE.—Melt four tablespoons of butter in a saucepan, stir in two tablespoons of flour, then one pint of milk or hot water or stock; cook until thick and smooth as cream; sea(cid:173) son with salt and pepper. SOUFFLE.—Melt two tablespoons of butter and make a smooth paste with one and a half tablespoons of flour; add one cup of milk and cook until thick; take from fire; add one-half cup bread crumbs, yolks of two eggs beaten light, one-half spoon of salt, a little pepper, one cup of meat chopped fine, and, lastly, cut in stiffly beaten whites of two eggs; bake in buttered pan until light brown on top. Any kind of cold meals may be used with success, also grated green corn or grated cheese make good substitutes for the meat. MACARONI A.M. CHEESE.—One-half pound of macaroni (break into small pieces) ; put on to boil in cold water and boil until tender; strain; add salt to taste and butter the size of an egg; mix one tablespoon of mustard in a cup of cream and one-half cup of bread crumbs; pour over the macaroni in a baking dish; sprinkle bread crumbs over the top and bake in a moderate oven till a golden brown. CHEESE STRAWS.—One cup of flour, one cup grated cheese, one tablespoon of butter, salt and pepper to taste, two-thirds teaspoon of Queen Flake baking powder, three tablespoons of water; mix well; roll thin and cut into strips about one-fourth inch wid6; roll gently until as thin as pie crust J cut into strips one-fourth inch wide and bake about ten minutes; bake some small rings and fill with straws, making little bundles nice to serve with salad. TOMATOES AU GRATIX.—Cut some nice ripe tomatoes in two,"place them in a buttered dish, sprinkle with bread crumbs, butter, salt and pepper; bake till nicely browned. Very nice. CELERY AU GRATIX.—Scrape, wash and cut the celery stalks into inch lengths; stew gently, until tender, in salted water; drain this Queen Flake Soda is Pure and Sure. 126 THE SERVICE GUILD COOK BOOK. lay the celery in a bake dish, a rich season with salt and peppel', crumbs salH~e, sprinkle with drawn butter bread cm-el' awl off; with brown lightly_ BOAST SWEE'l'IJUEADS A~D I"lEAs,-'Vash the swcetbrcads~ lea,-e them thcre then in crackel' cook fifteen minutes, for one-halt' crumbs; thcn plunge hom'; wipe dry; lay in a drillping cup of boiling water in which one tablespoon been melted; bake l'emOye the co,-er and In'own; cover and one-half boil hour, the peas, Reason with and peppel'; heap on a hot: dish and lay the sweetbreads roll drop into into ice cold water in beaten around of butter ~evcral but- basting pour pan; boiling water, and eggs, them a half has times; ter, around them, salt SUCCOT_\SII,-Olle quart of lima benns cooked tender, corn from one dOJ~encars of corn, add to the bealls, tel', and stew slowly until well donc, and peppcr, salt tlicn eut tlJc season with but-, BAKED ,Apl'r in baking placed of cream, cup flour dissolved scrye hot with ..Es,-Core dish and qUal'ter oyer which tablespoon one in the cream; crcam and sugar, hakc six large theenillg apples one of in a modprate m'cn nnti 1 done; ponr OJle cnp two of sugar. tablespoons and of butter XEST-EGG 'ro.\sT_-'J'akc fom' tine), to make add enon~h a thick it in somc hot a nest of softcn :lnd make ycry (not of butter brown. p)attel' grate looking the yolks dish, and put jn eellter hard-boilcd crealll toast sweet gl'a,-."; l'Iweet cream 01' milk. the gl'UYY on eaeh pic('(" of the whites <,p;gs, chop 01' milk and tabJpspooll yom' a dclicate In" it OJl a hot and A YCI'Y dai~ty of cach brcad toast ncst. 'rOASTED CIL\CKEHS .\XD CIlIm::5E.-l'oast pcppel'; gl'ated cheese, ~Tat(~d checse they arc ready salt l'cturn adding and to scrye, and to OYCIl; when tOYcr eaeh the ('heesc thc ('1'aekCI's, l)l'cparc crackel' with has mcltcd CHEESE R\L'CE.-Plac:c and mix, in a saueepan to a boil. c:heese; stir stirring uutil onc tahlcspoon then constantly. add one-half' vint then <>:1\'hof butter of milk; add ti'-e tablespoons and Houl' lct comc of gl'atc/} thc chcesc is mclh'd and it is ready to scn-e, ~C.\LLOI'lm ClmEsI.:,-'I'wo wl'lI-heaten (,I'Ulllbs. one and olle-hnl~ (:l1p~ of gl'ated bake dll'lh (slowly) top; in a hllttpred sen-c puddlIlg' hot, one eggs, pint cheesc. onc pint lmtil of bl'Pal'ead el'l11l1hs in two cggs awl onc to tastc. and one eHI' of gratcd cups l'Ipoon ehcese; Use Queen Fla~e Gelatine, FINE. THE SERVICE GUILD COOK BOOK. 127 into a buttered pudding dish; sprinkle bread crumbs over pour the top and bake in a quick oven to a light brown; serve hot in the baking dish. Excellent. VEGETABLE OYSTER PIP:.—Boil one quart vegetable oysters till tender; mix with one cup cooked potatoes, two and one-half cups white sauce, one teaspoon chopped parsley, one cup cooked pars(cid:173) nips; s;iIt to taste; cover with rich biscuit dough and bake; serve hot. LIVER FRITTERS.—rut one pound calf's liver, two slices of bacon and one slice of onion through a meat grinder; add salt, pepper, one tablespoon of Hour and one egg; mix thoroughly and fry in hot fat. CRACKER CROQUETTES.—-One pint pulverized cracker crumbs, half pint of milk, yolks of two eggs, grated rind of one lemon and three tablespoons of sugar; cook together and turn out to cool; when <'ool, form in small pyramids, dip in egg and crumbs and fry in deep fat. PRESSED MEAT.—One cup sweet milk, one v-xtx, one teaspoon Queen Flake baking powder, tlour enough to make a stiff batter; cut pressed meat in drippings. in thin slices, dip in the batter and fry DUMPLINGS.—One quart of flour, two teaspoons Queen Flake baking powder, one teaspoon salt; stir stiff with milk and drop by spoonsful on boiling meat; cook twenty minutes; do not re(cid:173) move cover while cooking. BANANA SALAD.—Peel and cut in two lengthwise, roll in chop(cid:173) ped pecan meats, lay on lettuce leaf; serve with whipped cream on one side and salad dressing on the other; serve one-half banana to each person.—Mrs. R. E. Olds. LUNCHEON RELISH.—Eemove the inside of apple, till with the fine chopped apple, raisins and nuts and bake until soft; serve hot with sweetened whipped cream.—Mrs. 1 >. I>. Mills. COFFEE JELLY.—Stir into three cups of hot coffee one half cup of minute tapioca and one-half cup sugar; cook fifteen minutes; serve with whipped cream flavored with vanilla.—Mr. Kay Shaft. CHEESE MIFF.—Line a buttered baking dish with slices of fresh buttered bread over which grate one-fourth pound cheese; season with salt and pepper and bits of butter; beat whites of three eggs. add yolks and beat again, add one pint milk and beat again and pour Over cheese; bake thirty minutes and serve at once.—Emily Nagel, Use Queen Flake Spices for Pickling. 128 THE SERVICE GUILD COOK BOOK. ADD ANY CHOICE RECIPES. THE SERVICE GUILD COOK BOOK. 129 USES FOR COLD MEATS AND MEAT ~UCES. SAUCE SUPREl\IE.-To be used with warllled-o,-er tablespoons two of the stock; strain stiI~ until through of butter of 'two eggs; and serve immediately. chicken, and it boils; tur- flour, then a sim"e, season salt together one pint Rub key or veal. then add gradually add the beaten with and yolks pepper 1'OMATO SAucE.-l\Ielt of flour. tomato; add one tablespoon one cup of straincd ~ired, tablespoon one one tablespoon of butter in a saucepan; then scason with one cup of stock or water salt and peppcr. llIay be added. and If de- onion chopped one cup of celery (cut up in small add to one cup of white pieces) sauce. one- in the let the before of sugar, stand hot, just one tablespoon fine, let then if prefer thcn stir or duck it the sauce in the millt lamb. I I! I I ClipS of cold boiled ('hopped too fine), seaRd'll to taste; I I potatoes two tablespoons in a frying brown I I and one cup chopped one-half in the or 0 then t~nder, Imnch of mint. chop the mint before using; come to a boil, roast tu serve with in salted water CELERY SAUCE.-Hoil until MINT SAUCE.-One cup of vinegar; an hour for and sugar Nice half vinegar viuegar !, using. corned ('up of milk; ovcn. becf I; HASH.-~rhree (not I I butter, pan , and 'VlUTE SAuCE.-Onc tablespoon each cuok until smooth and cup of milk; one and pepper. of butter thick; flonr season with and salt DEVILED H.Dl.-Takc eg'gs chopped and lWPRS one pound tine, OIlC tablespoon of chopped add six hard- thor- 'rIds will kccp for week~ find is nice of mustard; ham, mix ill a mold. boilcd oughly for sandwiches. SCALLOPEVYE.\L.-'l'akc di~h, nlt£'rnatc puddin~ kling white salt sauce and ovcr }IPppCt' KLOpps.-Onc mutton ()f salt chopped and one-half cold boiled lnyel's of yeal and hits of butter finc. plaee ycaI, and chop brend crumbs, ovcr each layer; in a sprin- pour a thc top and brown pint crumbs. fine, mixed wi1 h white of urcacl tcaspoon of pepper; in thc o,'cn. one pint cold 'hoiled of one cgg, one t('aspuon balls, form into small of Queen Flake Soda is Pure and Sure. 9 THE SERVICE GUILD COOK BOOK. 130 drop into a kettle of boiling water; the)' will float on the surface when done; drain; dish and pour over cream celery sauce or oyster 'with peas or rice. cook slowly for ten minutes.; then place. on a sauce and serve HA)I PAITIEs.-One of butter, tablespoon 'milk; mix well; egg over each and sprinkle till a delicate brown. pound of cooked ham (chopped fine), one two cups of bread crumbs moistened with break one tbe top with cracker crumbs and bake pour .into gem pans; season to taste; CIIICKE::\'PATTIEs.-Take bones, ('hop fine, season with salt and pepper and a little minced parsley, moisten line the shells with sprinkle bread or cracker crumbs pastry and fill with the mixture; and bake a delicate brown. the top, add bits of butter over cold c'hicken, pick from the it with the gravy or white sauce; then add two eggs beaten very light; YORKSHIREPUDDI~G.-")lix one-fourth teaspoon salt and one cup and add one cup milk gradually l to form a smooth cover bottom of a tried out from roast, pour mixture in hot oven, bake twenty minutes from the pan in flour together paste; hot pan with some of beef fat in pan one-half basting, which meat risen, with some of the fat for serving. inch deep; after well in squares CORKEDBEEF HASH WITH BEETs.-Add is roasting; one-half as much finely cut ehopped C'ooked beats as potatoes. DRIEDBEEF GRAvY.-Brown butter and flour together, and then the dried beef which has previously been shredded, ered with hot water, aIIowed to stand ten minutes and drained. add milk cov- MIXCEDLA)IB ox TOAsT.-Remove oyer lamb; with sa It, pepper, 01' stock; pour over small slices of buttered toast. from left- season celery salt and moisten with a little hot water in a weII-buttered frying pan, skin and gristle chop meat; heat )lIKclm VE.\L ox 'TO.\ST.-Prepal'e CIIICI\:EXIX BASKETS.-'J'o three cups hot mashed potatoes as minced lamb. add of butter, one teaspoon salt, yolks of three eggs shape in forIll of and enough milk to moisten; and for bas- brush oycr with white of egg (slightly beaten) fill with crcamed chickcn; form handles three tahlespoons (slightly beaten) BIllall baskets; brown in oven; kets of parsley. LUXCIIEOXCUICKEX.-Cook two tablespoons five min- in small cubes and one slice of flour and gradually one cup of of butter utes with one slice of carrot onion: ndd two tablespoons cut of Best Value for your Money, Northrop's Goods. THE SERVICE GUILD COOK BOOK. 131 add one and one-half cups cold chicken cut chicken stock; turn ,on u. slightly and sprinkle with in dice; cracker crumbs; make foul' nests, and in each nest slip an egg; covel' egg with crumbs and bake in a moderate o,'en until whites of eggs are firlll.. buttered platter strain; one.third cup soft MI~CEDTURKEL-To one-cup cold roast add sauce, using two tablespoons stock; ~cason with salt, pepper and oIlion juice; heat bread crumbs with poached eggs. in small dice, crumbs; make one cup of two of flour and one cup turkey and serve on small, pieces of toast and garnish turkey, cut of butter, in sauce; bread stale CUCUl\IDERSAucE.-"7Grate two cucumbers; drain; SeITe with broiled fisl1. salt, pepper and dnegar; season witIn l\IAITRED'HoTEL BUTLEll.-Put one-fourth cup butter and with a small wooden spoon work until teaspoon salt, peppel', finely chopped juice very slowly; serve on Hamburg one-eighth parsley, three-fourths teaspoon then steak, etc. creamy; one-half tablespoon in a bowl' add one-half tablespoon! of lemon HORSERADISHSAUCE.-Three tnblespoons grated horseradish, ta blespoon vincg;lr, salt, peppel', four one tablespoons whipped cream. "Meats rccipes will be fonnd under Other warmcd-O\'cr meat :.md Entrees." I-IOME MADE BAI(ED GOODS AT THE SANATORIUM l-IEALTH FOOD STORE. ~~~~~~~~~~~M'~c!IlrM' ~I MJCHJ~~.~o~~~~~~E ! Wholesale Retail Dealers in ••.•.. ....... CO. and {Nay, Straw, Feed, Oats, . Building Material i 706 East Michigan ~ ~~~~~~~~~ Ave. AND ALL GRADES OF WOOD 132 T HE SERVICE GUILD COOK BOOK. ADD ANY CHOICE RECIPES. THE SERVICE. GUILD COOK BOOK. 133 WARMED OVER POTATOES. Cm;A1'1 ED POTA'l'oEs.-Rehea I I I in dice, in one and one-fourth en t I HASHED BROWN POTATOEs.-'rry two if needed; stirring eubes, pepper chopped), fat; with cook underneath; hrown fold as an omelet three minutes, add salt remove scraps; and I t two CUpS of cold boiled potatoes, cups white I out salt cups I fat cold boiled sauce. I pork, I I I cut potatoes I in small (finely potatoes mix constantly; thoroughly let stand to BAKED POTATOES.-Chop baking in well-buttered with milk or cream and bake CIURTREUSE POTATOES.-Cut salt, inch slices, juice; put on brown drain sprinkle together paper. with in pairs; cold boiled bits dish with and serve on a hot platter. ! I I I ' I I I : ... potatoes, of butter season well, over till well browned. boiled and dip in batter, potatoes a few drops slowly cold pepper fry in deep fat in one-fourth of onion and put cover top. O.\IC HILL rOTA'l'OES.-Cut four hard-boiled in a buttered with layer cover with e~gs in one-fourth baking of eggs. huttered dish, repeat; crumbs inch sprinkle ponr over and bake. cold boiled put salt slices; with potatoes layer and pepper, two ClipS thin white and six of potatoes cover sauce; I.JYONNAISEPOTATOEs.-Slice cold boiled cook five Juinutes one and one-half potatoes tablespoons onion; melt "hvo tablespoons finely salt absorbed chopped and }lepper, butter. add potatoes shaking ~radually and when well mixed add one-half to make two of butter with of but- po- add but- finely and cook until the pan; tahle-spoon season with cups; one tablespoon ler, tatoes ter and onion chopped have parsley. J . G. REUTTER, Fresh, Salt and Smoked Meats Dealer in First-Class We make aU OUT Sausage 322 W:ilsh. Ave. S. Both Phones 134 THE SERVICE' GUILD COOK 'BOOK. ADD ANY CHOICE RECIPES. THE SERVICE GUILD COOK BOOK. 135 RECIPES FOR THE SICK. Recipes prepared by Mrs. Jessie Loveland Brown, Mrs. Jennie Ross, graduate nurses, and others. The dainty china, cleanliness of tray and doilies used, small quantities of food will ofttimes do more than the food itself. Never consult patient as to his menu. especially desires you will be informed. If there is anything he BARLEY WATER.—Pick over three tablespoons of barley, soak in four cups cold water over night or for several hours; boil gently one and one-half hours; strain; season with salt, lemon juice and sugar; reheat and serve. RICE WATER.—Two tablespoons of rice picked over and added to two cups of cold water; cook till rice is tender; strain and add to rice water milk or cream, as desired; season with salt and re(cid:173) heat; a half-inch piece of stick cinnamon may be cooked with rice and will assist in reducing a laxative condition. OATMEAL WATER.—One cup of fine oatmeal added to two quarts of water which has been boiled and cooled; keep in a warm place one and one-half hours; strain and cool. TOAST WATER.—Equal measures of stale bread and boiling water, salt; cut bread in quarter-inch slices, put in a pan and dry thoroughly in a slow oven until crisp and brown; break in pieces; add water and let stand an hour; strain through a cheese cloth and season; serve hot or cold. APPLE WATER.—Wipe, core and pare one large sour apple, put two teaspoons of sugar in cavity; bake until tender; mash; pour over one cup boiling water, let stand one-half hour and strain. tea(cid:173) spoons currant jelly mixed with two-thirds cup cold water, then sweeten. CURRANT WATER.—Two tablespoons currant juice or two LEMONADE.—Make a syrup by boiling eight minutes one cup of water and one-half cup of sugar; to TWO tablespoons of syrup add one tablespoon of lemon juice and one-half cup of water. Apol- linaris, soda water or seltzer water may be used. FLAXSEED LEMONADE.—Pick over and wash one tablespoon whole Queen Flake Soda is Pure and Sure. THE SERVICE GUILD COOK BOOK. 136 Haxseed, add one pint boiling water; uelow boiling point; cook two hours, keeping just to tU8te. OR.\XGEADE.-Juice of one orange to which add one and one-half of crusl1ed add lemon juice and sugar two tablespoons tablcspo011S of syrup and pour over ice; make syrup as for lemonade. strain; small-necked, half-pint STERILIZEDMILK.-Fill one and one-half <-otton; stand hottles their height; ally to nearly boiling point; keep at utes; when used for spoon of lime ,vatcr to within inches of the top with milk; cork with absorbent surround to heat gradu- for ten:. min- to ri." table- infants, for each bottle of milk. .allow from a teaspoon this tenlperature to thrce-fourths of cold water, having water allow watcr in stcamcr bottles ALRUMEXIZEDMILK.-Put white of onc egg .in ~ tumbler, cup of milk; coycr tightly and shake thoroughly one-half wcll mjxpd. add until PEACH ALBlJ1\lE:'\.-Beat white :lnd a tablespoon :11'(' spoon of sugar Thc alhumens IISP(} of egg; thoroughly. of juice from canned peaches. add a tea- be usec1. A tahl('spoon where thirst juice may ] f the juice is vpry sour use lcss juicc and morc sngar. of jelly in a glass of watcl' wi II be found useful in fcycrs. Any kind of fruit is great and plain watcr nauseates .. KOIDIlss.-Heat tablespoons :l half in one tablespoon of lukewarm water; one and one-half inches of the top; must be firmly ticd down with strong- twine; at a tcmperature of eighty degrees Fahrenheit. following day. one quart of milk till add one and of sugar and one-third of a ycast cakc dissolved to wi thin the corks let stand six hours chill and scrve the fill strong hottles cork and invert. lukcwarm; PHILLIPS CocoA.-Mix add to one-half cup boilin~ watcr; watcr; boil one IIIinnte, add onc cup scalded milk and bcat onc minute with it nover beater. tcaspoons of cotoa with a littlc cold then egg four l~ROZE:\BgEF TEA.-Freeze FLOnt GRUEL.-Mix onc tablespoon scald one and three-fourths bcef tea to the consistency of a mush. flour with onc-fourth cup cups of milk in a double took thirty of flour; add paste made with one tablespoon of mi Ik; boilcr; 1Ilinutes and ~('ason. ARROWROOTnREEL.-~nX two teaspoons of arrowroot with cold and cook \ 1'1'OW1'ootis the season and add cream if oesirf'd .. add one (,llp boiling- watcr to form a thin paste; water tcn minutes; }lUrest form of starch. Use Queen Flake Spices for Pickling . • THE SERVICE GUILD COOK BOOK. 137 INDIANGRUEL.-Two tablespoons of cornmeal, one tablespoon of and water added to flour and one teaspoon of salt mixed together make a thin paste; add three cups boiling water and boil gently one hour; dilute with milk or cream. A richer gruel may be made by using milk instead in a double boiler. and cooking three hours of water OATMEALGnuEIJ.-Add cups. boiling water; force through strain a second time. a strainer, one-half cup coarse oatmeal season; cook three hours dilute with milk or cream; to three in double boiler; and reheat CIIICKJ~NBROTII.-Cover chicken with cold water, heat to boiling point; when half done, season with salt remove fat; may be added. or serve cold in form of jelly; strain; reheat slowly and pepper; rice l\IuTToN BROTIl.-Wipe remove skin and fat and cut hones and cover with cold watcr; point; Hkim; scason; remove fat; cook till ~Grve with somc of the meat to boiling point tender; rchent thrce pounds of mutton in small picces; put heat gradually (from the neck), in kettle with the to the boiling and and add rice or barley and in cold water; is tender, strain cook slowly till meat if bnrley is used, soak over night in the broth. in mcat grinder; PHELPS' SANATORIUMSTEAK.-A nice cut of round stenk ground pack very lightly in a square, put turning from side serve on a velT hot platter thI'ce times in wire broiler. hold O\-er a slow fire ten minutes. to side thnt with sanatorium toast. juice may be retained; SANATORIUMTO.\ST.-Cut well-baked, fine-grained bread in thin slices aud cut crw;;ts off; dry in a very slow oven; when thoroughly It is crisp and dry. brown in a wirc broiler over fire and serve. wi II melt is present In cases where a gaseous condition this is vcry useful. in the mouth. one pound of scraped lean beef BEEF 1'I~ARAPIDLYM.\DE.-Place cover; in one-half pin t of boiling' water strain into a teacup and place the cup keep warm for t(>n minutes; in ice water; whcn cold, skim off all the fat, pour into a warm cup, heat gently. in nn enameled saucepan; season and use. T.DIE ,Y.\TER.-Plnce in one gallon of watcr pour off the fir:;;t wntcr the dust; use from the top; ndd water nnd stir a piece of umdnked lime the sizc of an egg in an carthen stir and lct settle; and ndd fresh ~ kc('p co\-cred to exclude from tinJ(' to time. :MILKPORRIDGE.-One cnp rich sweet milk; when boiling'. thicken vcsscl; Best Value fqr your Money, Northrop's Goods. 138 with one teaspoon to taste; drink hot. THE SERVICE GUILD GOOK BOOK. flour mixed with same amount of butter; salt RE~NET CUSTARD.-'Varm one quart of milk, add one tablespoon then stand in 3: warm place to thicken, rennet in a cool place until needed; and two of sugar; serve with cream. ApPLE SNow.-Steam one sour apple; white of one egg stiff, add one tablespoon slowly the strained apple; serve plain or with sweet cream. rub through a sieve; beat in :ind beat of sugar one egg; beat EGG NOG.-Separate foamy but not to the yolk; and from one dish to an- ti II white is well mixed; add chipped ice and serve at once. stiff, and the yolk till creamy; add one teaspoon sugar beat again; nutmeg and lastly fold in the white; pour other If a hot drink is desired, in one-half cup of milk, add salt scald the milk. the white till gradually stir LE::\IO~WHEY.-Heat of lemon juice and cook over boiling water "until the curd separates two le,'el teaspoons of sugar; serve hot or cold. one cup milk hot, add three tablespoons five minutes or and sweeten with from the whey; strain about EGG BRoTH.-Beat sugar salt, pour one cup hot milk over them and ser,'e immediately. water, broth, soup or tea may be used instead of milk. one egg, add one-half teaspoon and Hot EGGFORI~VAL1Ds.-One egg; beat white to stiff froth, add pinch drop into spider, make space brown both sides quickly and the whole yolk in the center; of salt; prepare hot buttered for ~er"e. spider; EGG ALBU~IE:;\.-Beat whites of two eggs thoroughly; to take the taste of egg away; add little salt and enough sugar put in a bow I or any small deep dish and place same in covered pan of boil. This will ing water ue very delicious without enough used. three minute::;; serve with cream. sugar, providing for about is salt there for scraping must be about SCRAPEDSTEAK.-Steak cut inch thick. Lay steak upon flat surface, one-half scrape. and from you; griddle which has no fat on; salt npper ser,'e upon hot plate; butter if desired. into a round flat pattie; one and to scrape with the edge of spoon place upon a very hot side as it is turned over; from the round. Use a dessertspoon roll Use Queen Flake Spices for Pickling. THE SERVICE GUILD COOK BOOK. 139 ACCOMPANIMENTS. Soups.-Strips celery .. of buttcrcd brcad toasted, ' croutons, crackers and BOILEDFlsll.-Sliced lcmons, sliced boiled eggs, water cresses, parsley, cgg, crcam or tomato sauce. BAKED FlslI.-Drawn parslcy, tomato (sliced), salmon. buttcr, egg or Hollandaise lemons sauce. Boilcd rice is often used with sauce, ROASTTUItKEy.-Oranberry ery, olives. ROASTOHICKEN.-Spiced sauce, mashed potatoes, squash, cel- currants or cherries, mashed potatoes, boiled onions. beans. white potatoes. ROASTDucK.-Onion dressing, currant jelly, celery, corn or lima ROASTGOOSE.-Potato drcssing, apple sauce, cold slaw, sweet and BOILIm CHICKEN.-Biscuits ~alad, pickled peachcs. in gravy, mashed potatoes, cabbage ROAs'r.. Bi~EB~.-Grape jclly, chili sancc, browned potatoes, York- shire pnddin~. ROAST?\fuTToN.-Quince stuffed toma tocs. jelly, capel' sauce, asparagns or beets, sauce, parsnips, cold slaw. HOASTVEAI-,.-lIorseradish ROAS'!'LAMB.-Mint PORK CIIops.-I~ried ROASTPORK.-Drcssing, sauce, grecn peas, apples, potatoes, lettuce. cucumber pickles. fried apples, browncd potatoes, turnips, rice cro- turnips, RcaJIoped tomatoes. VEl'\ISoN.-Cllrrant BEEFsTEAK.-Bakcd quettes. jelly, macaroni potatocs, fried and crcam, olives. squash, onions, BOILEDCOUNIWBI';EI.'.-~romato catsup, white potatoes, rarrots and cabbage. Use Queen Flake Gelatine. FINE. 140 THE SERVICE GUILD COOK BOOK. ADD ANY CHOICE -RECIPES. . . THE SERVICE GUILD COOK BOOK. 141 DID YOU EVER fill with thick apple sauce and pile with whip- Bake a pie shell, ped cream '? Dip a slice of ice cream in melted Put maraschino Serye ice cream in cantaloupe Use canned cucumbers, in light cherries peas, or chocolate cake? fruit and serve? and garnish with green? sliced apple in place of celery in chicken salad? Try pomegranates Serve a lump of bard in vegetable frozen or nut lemon ice in iced tea salad? instead of creams for cake filling, also place on top and then lemon with it? Use chocolate over all? frost Serve goldenrod B:tke a lower crust on toast? it with whipped cream? for pie, fill it with canned peaches and cover Frost Use fruits Press cranberry pie instead of using an upper crust? and nuts to form the middle chicken in layers. using first layer of brick ice cream? then a layer of dark meat. one of white then one of dark again? Make small potatoes with a potato scoop. fry in fat and serve with fish? ped cream'? Make laver hickory nut cake and fill and co\'el' it with whip- Cut celery in two-inch v lengths, fringe each end, inch in center, let stand in ice water and use as a garnish? leaving a half Try it. Serve pineapple: cut around then ~li('es lip with powdered shell. repla.ce the slices the cut side. the top and bottom from a nice pineapple, slice and pile the cut down the ~ide of the pineapple slip out center. sugar; the then the top and serve? Make a meringue for spice cake? Best Value for your Money, Northrop's Goods. 142 THE SERVICE GUILD COOK BOOK. ADD ANY CHOICE RECIPES. THE SERVICE GUILD COOK BOOK. 143 POISONS AND THEIR ANTIDOTES. as cupri sulph. and copper. BLUE VITRoL.-Same or olh-e oil. CARBOLICACID.-Castor COPPER.-Milk and whites of eggs, tea. Do not give vinegar. large quantities, then strong COPPERAs.-Emetics; mucilaginous IODINE.-Emetics; Ivy.-Apply drinks. starch or flour in water; soft soap, or bathe the poisoned skin with weak tinc- barley water. ture of belladonna. LAUDANUM.-Same as opium. LEAD.-Two ounces Epsom salts it opcrates every' ten minutes until as potash. LYE.-Same M"oRPHINE.-Same as opium. OPIui\I.-Emetics; in a pint of water; wineglass frcely; afterward milk. brandy; aroused; put mustard if patient after vomiting, plenty of strong coffee with plasters m'onnd calyes of legs; keep patient is allowed to go to sleep, death will result. ARSENIC.-Milk in large quantities, or whites of eggs. or flour and water; follow with stimulants . PARIS GREEx.-Same EMETIc.-Ground mustard. as arsenic. of warm water; give patient one-fourth cup, followed by glass of warm water; repeat dose evcry minute or two until yomiting is produced. in a tumbler a tablespoon • ACO~ITE,-Emetics; stimulants external and internal. Queen Flake Soda is Pure and Sure. 144 THE SERVICE GUILD COOK BOOK. ADD ANY CHOICE RECIPES. THE SERVICE GUILD COOK BOOK. 145 HELPFUL HINTS. To REl\IOYEMILDEW.-Rub over the spots with a piece of raw the process sprinkle with salt and lay in the sun; repeat tomato; if necessary two or three times. A GOODTOOTHACHE~fIXTURE.-One-half ounce of ammonia, one- half ounce oil of cloves, one-half ounce chloroform and four ounces of alcohol. To CLEAN SMUT from the bottom of a teakettle, wet a paper with kerosene .. To CLEAN STRAWHATs.-Make and lemon juice; apply with a tooth brush all over, and place in the Sun to dry; when dried, whisk off with a whisk broom. a paste of sulphur To BLANCHNUTs.-Cover drain; stand skins; put between towels to dry. two minutes; the nuts with boiling water put into cold water and let and rub off the saucepan; when hot, put To SAV.rALl\IONDS.-Put one-third of a cup of olive oil in a very in a few of the nuts and fry until a skimmer; lard and half in place of the small delicately remove with drain in brown paper and sprinkle with salt; half clarified butter may be used, or cocoanut butter. olive oil. constantly; stirring brown, To CLARIFYllUTTER.-Melt in a saucepan; the bottom; the butter is then clarified. the salt will settle to I.JEl\IONJUICE removes stains in water in a cup of strong tea will cure a nervous headache. is an excellent tooothwash. from the hands. A dash of lemon Two or three slices of lemon To REMOVERUST STAIN.-'Vet juice and salt and place the article in the sun; tions may be necessary. the stains with a mixture of lemon two or three applica- FOR INSECTSON ROSEs.-One pound of tobacco, five gallons of hot water; when cool, use as a spray; keep foliage moistened as often as three times per week. HANDLOTION.-One ounce gum tragacanth. two ounces witch hazel, one ounce rose water, two ounces glycerine1 two ounces bay rum, Use Queen Flake Spices for Pickling. 10 THE SERVICE GUILD COOK BOOK. 146 perfume; hours; dients.-Miss soak the gum in one quart heat and: let cool partially Partridge. of soft water, and then add the other twenty-four ingre- OUTS AND SOREs.-Hydrogen pound tincture of benzoin. peroxide applied to cut, or com- GRASSSTAI!\'"S.-Rub with alcohol or soft TEA STAINS.-Oold water or ammonia water. OOFFEESTAINS.-By boiling water, afterward washing with soap soap or molasses. 01' ammonia; dry in sun. To REMOVELUrE from bottles or vases, fill with vinegar or cider and let stand several hours. PUT A FEW grains of rice in your salt shakers; perforations from caking and clogging. it will keep the OLEANIKGFLUID.-One-half bay rum, one-half ounce chloroform, borax; add to this one gallon of gasoline. ounce aqua-ammonia, one-half ounce one ounce alcohol, one dram To PREVENTBLUE FROMFADI!'\G.-Soak in a strong salt water; let soak until cold, then to one quart of boiling water; one cup salt wash; dry in the shade. FOR CHILBLAINS.-Out an onion in halves, and rub feet well with the juice. squeeze" out the juice FISH may be scaled easier ute. if dipped in boiling water for a min- FLAVORlXGEXTRACTSshould be added to a mixture when cold; is hot, much of the goodness passes off if added while a mixture with the steam. To OLEANGRAXITEWAREWHERE MIXTURESHAVEBEEN OOOKEDOR fill with cold water, add washinO' soda, heat to boiling point, then empty, when dish may be Pearline or any soap powder may be used in place BURNEDON.-Half water gradually easily washed. of washing .soda. TUMBLERSwhich have contained milk should first be rinsed in cold water hefore placing in hot water. IODINE ST.\l:\s.-'Ynsh SCORCHST.\l:\S.-'Yct with alcohol, ether or chloroform. the stain with soap suds, then spread in coyer the wet stains with starch made into a paste with the sun; soap suds. Best Value for your Money, Northrop's Goods. THE SERVICE GUILD COOK BOOK. INK STAINs.-Owing that will be successful 147 to the ,'arious methods of making ink, a in removing one'ink may have no 'Vash 'Vash then in to which a few drops of am- process effect upon another. Here are some of the simple methods: the stain in several cold waters, then, with soap and water. Soak in sour milk. Wash in clear water in sweet milk. oxalic acid solution, monia have been added. then in water PASTE FOR SCRAPBooK.-Take three of corn starch, in cold water, and cook thor- it should be of consistency of cold cream when cold; apply tablespoons then add boiling water l..'his will not discolor the paper. dissolve oughly; with a brush. • FURNITUREPOLISH.-Four of sweet oil, one ounce of spirits of turpentine, hol. ounces of boiled linseed oil. one ounce one ounce of alco- CHILBLAINLINIMEl'T.-One spirit of wine, one-half ounce of liquid subacetate; mix and apply three or four times per day. ounce of camphorated THE BEST 'YAY when hot grease has been spilled on the floor is to dash cold water over it so as to harden it quickly and prevent it striking into the boards. A DAl\IP CLOTHdipped in salt will remove egg stains from sih'er and tea stains from china dishes. Two ApPLES kept length of time. great the cake box will keep cake moist ill if the apples are renewed when withered. for a To REMOVEINK S~'AINS.-JUSt moisten the stain with kero~ene as usual with the other clothes and oil and then wash the garment the stain will disappear. Kerosene also cleans gah'allized iron. fabrics stiffening for starch; wet then iron. Corn starch is better IRONING-DAYHINTs.-To make delicate cup of rice in three quarts of water; the clothes in it, wring, look like liCW. drain and use thc hoi lone in dry cloth for water than other starch an hour or two, of all kindR for laces. should become lukewarm before being used. starch turns daintJ' colors dark. Dissolve two ounces of powdered gum arabic strain and keep bottled. A little added in a quart of boiling water. to starch of newness and theJ will keep clean and stiff longer than when starched with ordinary for dresses and skirts gives an appearance lace curtains Starch Hot or other starch. roll To RE~IOVESTAINs.-Stains Soak in cold water a few moments. from milk. cream, meat juice or oil: then rub on soap and wash Ask your Grocer for Lawrence's Mother's Bread. THE SERVICE GUILD COOK BOOK. in cold water. 148 well lard or butter the pitch or tal'; fee, cocoa or chocolate stains: Pitch, into the stain; rub on soap and wash in cold water. tar, wheel grease, machine oil: Rub then scrape off let stand a half hour; cof- Spread the stain over a bowl and Fruit, • pour boiling water through until the stain disappears. self-respect, AN UNFAILING REMEDy.-On Sunday morning rise at six; use lllenty of cold water on the face; eat a plain, hearty breakfast; Then mix up and take internally the following ingredients: Will. push, energy, determination, for God's day. l"espect for God's house, a desire to be somebody; stir well; add a little love just the dose every three min- then through church time till Bible school utes until church time, If the day is stormy, an external time, unless relief comes sooner. application and umbrellas will be bene- ficial. -- -- ------------ 1Ve shall confidently look for wonderffll cnres. to make it sweet; repeat -- --- ----- of overshoes, raincoats respect T~ HAZELTON FURNACE CO. Manufacturers of The Hazelton Tubular Furnace And The Alexander Tubular Furnace THE BEST FURNACE AT ANY PRICE INDEX. and Cereals etc Fritters, ' " , and Measures Table of Weights Time Table for Cooking Soups Meats and Poultry .......• Fish nnd Oysters Vegetables Bread, Biscuits, Cookies and Gingerbread Doughnuts, etc Desserts Cakes Cake Filling ' Salads and Salad Dressing Beverages " Canning, Pickling Ices, Ice Creams, Confections Eggs Chafing Dish Recipes Entrees Uses for Cold Meats and Meat Sauces '\Varmed-over Recipes Accompaniments Did you Ever Poisons Helpful Hints and ~resel'ving etc and Their Antidote:j Potatoes for the Sick " '" '.' " '" 5 6 7 11 21 27 33 41 49 53 65 85 87 93 95 103 107 113 117 121 129 133 135 139 141 143 145 • • • • Wynkoop Hallenbeck Cravv"ford Company LANSING, MICHIGAN (iENERA~ printers ~Binders THE only office in Michi- gan equipped with both and Linotype T ype- Monotype setting Machines. Large editions turned out on short notice If you are in the market for printing of any description, you can save money by aJ)owing us to furnish estimates. Wynkoop Hallenbeck Crawford Company LANSING. MICHIGAN I I .~ / .- ' II. TIIAT'S T::E' . 11.1. -'A ~1 . P J-t _ C E i I LANSING, MIen. ", .. - In cooking and baki..'ig there are ,many who exce:f, B'C1tto cut down expense ls a virtue as well j And this is an item that is worthy of thought, Consider the pri~ well before the goods are bought. .'J II ! j ! t There's Sfeepy Eye Hour sOld at the National S~ore, Ma'!.:~sj (!st as light 'bread as the flour costing mOre ~ And soices' and extracts and aU groceries there. Cost tw.;.nty per cent less than to b'C!¥tflem elsr.:::vlhe.re. .. 4 The National Department Store has goods of every kindt this big store you'H Hnd.. Everything for everybody.at And 1£'-on all yo!:!r purchases ,youl'd save a farge amount: Buy goods at t't\e National and start a bank account." . ' '. f _....i ~ I -~ .....,>(. I t I IIi .