, .,. ; .' • Copper - Country' • .~ .. ~ ~ Cookery . . . ... , .~ ~: . •••••••••••••••••••••••••••••••••••••••••••••• a LOVES A COOK. THE WORLD ........................................... ~ ~ We keep a world of goods a •~cook loves to use. I Granite Ware, Straneky's White Ware, Emerald Enameled \\Tare, Aluminum Ware, Enameled Iron Ware, Nickled and Co pper Ware, Wooden Ware, ••••• Tin Ware . Loose bottom cake and bread oans, slotted mixing flour choppers, sink strainers, spoons, Benis fruit presses, wire table mats, bins, carpet Hweepers, wire dish drain{'rs, wringers, Ice cream freezers, meat scales and refr.igerators. roa~terH, safe, cheap, durHble Stand, wall, Majestic Mall~~~l~:~~tRanges. The Best Gasoline Lamps. Perfectly Made in all styles. Used indoors alid hang-ing and arc. and out. MI ••••••••••••••••••••• ILaurium Ha[j~wareCo., I 'PI-IONE 83. MI•••••••••••••• satisfactory. ~ ••••••••••8•••••••••••• ••ee _••• I. I I trade in : : ~ : ~ ~ and we do not Our Grocery department is be who carries a full E\'ery indication points: : And we expect to improve. chant chandise i hesitate • thin~ in the Gl'ocer'y and Proyision find stocked wit.h the best brauds and can satisfy to say, that here : other words; when Ylil1 are in don lJt, buy of this year. stock tbe public is where we shille-or iBusinoss is Good.1 I.to an unprecedeuted The happy mer- i of General Mer- f iJ. VIVIAN Jr. & CoJ iand be happy. you Willi i•always IThe Ladies' Furnishing Dept. i i Xoyelties f i is at our close buying make i . i IJ. Vivian, Jr. & Ca.I i i : I iGeneral Merchandise, I '.: ILAURIUM, .. ............................ ~~ the market : • our prices the lowest. and Most Complete Stock of China: MICHIGAN • HECLA AND FOURTH STREET, DEALERS IN : and Art Goods in the lTpper Peninsula. all times replete can produce tlie Latest with and of eyerJ- • line. The Laq:!;est - ~.~~ ~~ florntr StOlt and Slxlb Stmts. i ~~~.i iJllways In Cb~ Uan.i I SIVERT ~LSON, I i Michigan.i !Calumet. ••t . i ••• • : i i.Rugs, i•ear"~{$t 60 -£arts, i earriag~s, i Baby .i ma"lngs, i Window ..:Sofa PillOWS! i : • [act Ollomans i i i : i : i ••: I The Largest Exclusivo f and Undertaking i : Furniture in the Upper i i Establishment •••iPenInsula .. .. : iSIVERT OLSON.j , ~•.......... ~ Established 1875. S~ats. fit. flurtalns fIt. i ~~- - ~ ~ QInnqltI£rl anrl ~llltlish£rl ballrilllll 111£thnrlist l;visrnpal OIhurrh. 1902. THE PROPOSED NE"V METHODIST CHURCl-I. LAURIUM, MICHIG.c\.N. Extreme dimentions 62 x 108. Seating capacity Sunday School 300, Total 700. Auditorium 400, Estimated total cost with furnishings $16,000,00 . • • • is dedicated cut represents, "Copper Country Cookery" to the no~le enterprise its "mite" of revenue will be which the accompanying devoted to the worthy purpose of helping to lay its foundations and build its walls, and its practical hints about COOkerywill not come amiss when, within its spacious dining hall and kitchen, ye edi~ors Iura re- luctant stomachs from masculine and tempting responsive appetites. pockets by filling hungry quarters I 1 \ Tn ln~ f rt£ltrls, o GREETING:--"Coppel' or apology. embarrassment ancl Hot forgotten look and serve and eat, ~ing or ~gnOl'ed. It is true that we eat Country Cookery" makes its bow without It invites you to look and cook, and cook its "Just How" is always careful that to live, whet.her or not from our daily life; it will not down. Three times a pay thro'out to eat. The problem of Cookery is inseparable the notorious ghost seven of the week and the thirty of the month, on thro' has numbered more than a thousand limited only by the mortality the year until life unltil it itself. it be true that we live like the it is times and on thro' it ceases not to present of man, When we are hungry and await teresting prellarahions or when we are in the enjoyment fied feeling coming from a well-filled stomach we give ready assent the lines: the odors which tell of certain in- satis- to of that "We may live wit,hout poetry, music or art; 'Ve may live without conscience, live without heart; 'Ve may live without friends, we may live without books, But ciYlilized man can'n~t interested in the intricacies live without cooks." 'Ve are all of the culinary art, and are }'pady to pay homage to her, be she wife or domest~c, who makes "best things to eat." things "Our hired. girl, she's Lizabeth Ann- And she can make best to eat. She 'ist puts dough in our pie-pan- Pours in something that's good and sweet, 'Nen salts 'Nen she stoops and slides it 'ist as slow- So's t'wont slop and get all spilled- it with cinnamon- I'nto our old cook-stove. Its custard pie, first thing you know." And so '1st foil 0\\; these directions and "first thing you kno\,," it wnl be--just what you make. Laws, honey, yo' don' ,van' How Dinah made dat cake. t' knoW It ain't foh yo' young white folks T' come down hayer an' bake. Yo' does? 'Val, I'll dun tell you deli Foh t'ain't down in no book. De way I got my larnin to stan' an' 'Val' jes' look. De sugar, yo' puts dat hi rust. Jes' An' beats so, it wid de buttah. 'bout a handful, Yo' know 'bout dat, for sho; like snow. An' den I gennelly puts eggs; I don' know. "How many?" An' beats 'em up togedder, Yn' bettah put a lit,!le mill" Dey looks jes' white. I reckon cream 'u'd dt). Den, yo' drops in de flavoh;' Some, dey puts An' be keerful ,vatah, too. 'bout de stirrin', And siftin' of the ftouh, jest night An' When it's Yo' bakes it mCls' an hour. stiffnESs, But, honey, dol1' go tell no one How I larned yo' to cook, Foh s'ho de'tI put my rec'pes Down in some ole fool hook. -Boston Cooking S~hool Magazlnp, The editors of "Copper Country Cookery" are under obligation to its pages of the recipes, by the members of that estimable organization its and pra.ctical value to one of the use in, the Calumet Woman's Club for which were contributed for the purpose of adding interest monthly meetings. These recipes are of the choicest, and but for a misunderstanding section of the book. As it on the part of the compositors, would have appeared by themselves in a separate is, they are scattered thro'out its pages, each in its a.ppropria.te section, adding spice and Quality to "Cop- per Country Cookery," as they will add variety and toothsomeness to the "Best Things EDITORS. to Eat" of which it tells. , , "T'hose were good olf1 times-so Of sixty years ago today; the grandmothers say- \Vhen the bread was baked in the propel' way. And butter \V3:. sweet as new mown hay." .JOHNNY CAKE. One pint of corn meal. one of floUJ'. one-half salt, tablespoonful teaspoonful fHI" baking powder. one one-quarter and haking 1J0wder together; MIX all to a firm hattN. C. E. Paull. put lard or hutter. two eggs. cup of sugar. d.,e-half two teaspoon- flour. corn meal in lard. add eggs and milk together. hot oven.-Mrs. pints milk; sift lmke in sC]uar(' shallow pans; l\n;FFINS. Two cups graham flOlll'. one cup white cup sugar. spoon of lard or butter. one-half ([('I'. mix soft wlith milk. flour. one egg. one table- two teaspoons baking pow- !Jake in gem tin or muffin til1.-A Friend. SPONGE GINGEH BREAD. One cup SOUl' milk. Olle Lutter. two eggs, one teas}lonful to make as thick as poun;1 cake; gether. malEHjUarters of a cupful of milk. Ien-l ahout teaspoonfuls twenty-five mi'r.,utes.-Mrs. E. S. Grierson. of baki!1g powder. scant quarter cup of salt, add one egg beaten light two cupfuls of sifted flour and four genl pall Bake in hot buttilred Yeast:-Three medium sized potatoes sliced as for frying; GOOD BREAD. pints water, one-half on~ ellp eak~ nour. on(' tablespoon yeast foam. salt, one and one-half Mix flour and salt; pour on gradually in which the potatoes the potat()E~ have b2en heeled, Rtirring to a smooth paste, mash and beat r.nd add to the other .. When luke warm add the yeast cake, whlich has be:m soaking Oll,e hour pint in one-half of yeast, one quart warm Bread :-One cup water. the water flour thickcl1. pOllI' in sponge. Add one ltyel to rise over-- night .. Put tablespoon 8ft flour water,. in pan. make of salt and of su~ar; to a. hole and a pi~l;e to ur lard size or a w.1luut. millutC's: and If~l will mal{/" foul' I iS3. )o'WPS.-Ml!'. j\. stir of soda; Serve at YEA SOUP. Take one-third of a pound of sp!H peas. put the pork into piepes \'-ater. cut bunch of ,parsley, chopped fine, Qoil all when done there will be three pints. into three pl[~'5 of the size of dice. with one onion. one two hours. Add water ~o that POTATO SOPP. To one gallon of water add six large potatoes, chopped fiine. one tea- size of an egg, one tablespoon of flour. work add one teacup of swept rream just h('for~ (np of rice, a lump of butter butter tllking from the fire. Boij one hour. an:d flour together, 17. Put on a beef bone very early BARLEY SOUP. and one bClUing water. and time cover with four potatoes, same o'clock, two large onions, nip, all chopped fine, and fill stew'l{ettle boil the vegetables lJerore serving.-Mrs. the Ida Abraham. the better teacupful Add vegetables of pearl about and one small barley ten tur-' the longer and pepper two carrots full of boiling water, soup will be. Add salt TOMATO SOUP. add one quart To oDlecan of tomatoes ready one pint boi I half an hour .. Add on~ even teaspoonful have while foamiing, add !'>alt and pepper fir.ely rolled soda crackers, let boil Ida Abraham. of sweet milk, of boiling water and let of soda when it will of butter, them foam, add to taste. When this boils add five- five minutes and then serve.-Mrs. tablespoonful one IJEA SOUP. Put on a beef bone very early and cover with boiling water. o1f the scum us it rises. wi th cold water m~~h them and add the sou~. Add two hours before serving, finf' Add salt ium Ei~zedpotatoes same way with before t:lat beans Ida Abraham. Take Take two large cupfuls of greEm, peas and cover done four med- and pepp~r exception Bean soup is made chopped in the are used instead and two o~ions stew pan and of peas.-Mrs. soft, when in another boil until serving. OYSTER SOUP. Scald one gallon Add one quart ot skim out the oy. a.n,d set aSIde. Add th~ yolks of four egg!'>,two good tablespoon- in thfdr own liquor. and when it comes to a boil, of oysters and one of flour. all mixed well together, liquor I"it.st, the milk the'l to them graduaUy rich milk to the liquor sters fuls of b'utter. der: hot ly, add the butter ~aJt, which must be both put VClsons extremely, mace and a bit of onion. John Terrill. like after and stir beating the eggs. add a little into the soup. them rapidly and whatever sea50ning you fancy, besides pepper in to taste with caution. olhers would prefer a little whole Use you!' own discretion in, this regard~-Mrs. but in this or- of the Last- and Celery salt most cloves.. or Take a cold roast beef bone, PLAIN SOl'P. ECONO~lIC~I-, r~eces of beef ~teak. into a pot with three thrill tt.rnips. four so that one onion. a few cloves, llours, then strain they will pass pepper four quarts the rack of a cold or of and a colan- Skim otI flour of the whole ten minutes. it through. through the soup to the pot. Mix one tablespoon stir H iIltO the soup and boil A seasonable dish about t'he holidays.-Mrs . Put three the whole gently the vegetablf's or chicken. two earrots. Boil turkey water. soIL d(>)',mashing the fat. and retul'll with two of watf'l'. ~f'l've this soup with toast. .John Terrill. 11-----_......--..--------~----....----------- TO¥ATO SOUP. Peel two quarts Strain and add It, level v(;getablee. cu~ of melted butter, !'flUares of bread fried in butte'r.=-Mrs. A. Bradburu. add pepper and salt. toma.toes. Boil with an onion a.nd other soup teaspoon of fiou.r dissolved r~ third littl~ Serve very hot over EGG DUMPLINGS FOR SOUP. One-halt pint milk, twO well beaten eggs, flour to make thick bat- ter, drop in boilini' soup.-Mrs. A. Bradburn. Beat one egg light, NOODLES FOR SOUP. little salt. Flour let It stand and dry an hour or more, thin, cut very fine ~n long shreds. Flour a little.-Mrs. A. Bl"adburh. to make stitt dough, roll very then roll again very thill, Take the turkey. bones and boil TURKEY B0NE SOUP. three quarters Just before serving thicken with a little flour, add a little summer them; enough to cover fine. pepper, salt and a small piece of butter. using the remains away.-Mrs. Jehn Terrill. of cold turkey -which might otherwise of an hour in water savory and celery chopped then season with Thi& is a. cheap 0' but good soup, be thrown Two quarts butter, one teacupful trom the oysters, boll add the seasoning, they begin to ruftIe, stir and then it OYSTER SOUP. one quart ot milk, of oysters, then add the water and put of hot water, pepper, two tablespo,f'ntuls of the liquor the then the oysters. five minutes until In the butter, cook one minute, pour in the dish to heat. When near r,alt. Strain. all Cook about is ready for the table.-Mrs. J. Prisk. MOCK BISQUE SOUP. One-half can tomatoe~" two teaspoons soda, one quart milk, one slice onion, spoon salt, one-eighth teaspoon pepper, one-tlbird cup butter. sugar, 0n,e-quarter tablespoons teaspoon flour. one tea- four Scald milk with onion, remove onion, luted enpugh to pour; cool( twenty minutes, flfteen minutes, Cook tomatoes with sugar a sieve; combine mixtures, and strain into tureen over butter, pepper.-Mrs. a~d thticken with flour di- stirring at first. add soda and rub through salt and Addis Leeson. constantly 19 WE KEEP CHOICE MEATS to obt,uin III onJcl' in cooking ma tpria II; e~rl'<:iH I I,)' you Illllst in the be~t use the l'esllIt~ best The Line of Meats LAURIU"M MEATMARKET built up the business \Ve ha\'c of tl e by On the are inspected iuea thHt tltll' meats people wa~t the 1he best meats to b.. had, All the and are care- ~tnte~ United fully 8plectt.d, line of a fine suUSDgt.~ of uJI kinds. We pJ'ide ourr and selves You CH 11.- our Lard :s seconu not do goud t'ooking with pOOl OIl our' Hams HIH.l Bacou; jn~pectol's \Ve make to nOlJe. TELEPHONE m@)J!!!tI~@l1!)f!l!!!l@l JJf!!(I!f lard. 10~ ..•.~ ~ .... 20 "Man wants All beef, veal, mutton, little here uelow, pork, lamu, venison finow." CHICKEN CUTLETS an Entree. sea50'n.~ng to.. taste of. salt, white pepper two carrots, Two chickens; ,one strip of lemon rind, and leg bones of the c'b~ckens; cut and cay- two blades of pounded mace, egg and bread crumbs, clarified uut- enne; one onion ,two tablespoonfuls tel' thickenung of butte'r and flour, one egg. Mode: (if mushroom 'ketchup, Remove the breast the meat ~to neat pieces after having sl{inned it. and season the cutlet& with pepper, salt, pound mace and cayenne; ,into a stewpan with one pint of water, addiDfg carrots, onions and lemon peel in the above proportions: and an.d flour, add the ketchup and thicken itrain to the &immering one egg well beaten, stir POiD)t-do not allow it egg and bread crumb fry them a the cutlets delicate brown, occasionally on the dish and pour over cutlets Trevitllick. stew gently for one and one-half hours il with butter It over turning them. Arrange Time, them the sauce. Seasonab]e from April and give them a few drops of clarified butter; the fire and bring it In t'be meantime them ~yramidcally ten minutes for an entree. to July.-Mrs. the bones. the gravy, trimmings, sufficient to Loil. to fry etc. put BLANKET OF CHICKEN. Put one pint of cream In double boiler. When hot add one table- rubbed season add two well Serve on platter with border of mashtj and one tablE'spoon flour that has been previously spoon butter together; when a smooth sauce add one pint of shredded chicken, with salt and pepper; not beaten eggs-do let boil. J. C. LighT.. potatoes.-Mrs. let cook until is heated, chicken Simple Boned Chicken Stew. Stew two chickens until the meat is ready to drop from the bone5. the liquid boil down to cupful. the size of 'ln egg. Mi~ a tablespoonr~ll of pepper. a litU~ Slice a hard, boiled eg~ the chicken, pressing it hard and finally put the meat. fine. Let and a beaten egg through into small pieces or cliOl' in butter Cut Stir allspice and line a mold. a weight on the' mold. Keep cool. Martin. Pack,in . turn fr'om the mold and"slice.-Miss 1 Cut the fowl into joints PRESSED CHICKEN. as for fricas&e; put to cover; add ~. tablespoonful ient water cloves, salt and a piece f)f red pepper. Ja1J.o,w to boU very slowly until 1hen remove from saucepan and take out the bones of Remove the scum as it lemon juice to cook in just suffic- ,a couple of rises; slip easily from the meat; the meat the bone!); separate - I 21 then soak until salt and l)Cpper if necessary. small pieces; add two tablespoonfuls melted butter, Remove the crust ~nto rather grated nutmeg. slice of stale bread, chicken was boiled; put all well together and put plate or close fittilw covel' on top of and let stand until rence. a little from t in which ~he the soaked bread with the chicken meat, mix dish. Lay a into a mold or any convenient the meat, add a small weight Law- is then ready for sel'\'~ng.-Minnie in the liquor cold. soft It COUSIN JACK PASTY. Crust, one-lhalf pound lard and one pint of HoUl' mixed into a.. paste. three large potatoes, a little turnip and than that used in the crust and it This Ten ounces meat, beef or pork, onion .. all sliced thin,. Roll paste until for pies and place the meat and vegetables, crimp. A hole cut adds to the pasty. Bake in '\ hot oven three-quarters rco:pe is for three pasties.-R. in the crust with a piece of butter placed over thicker uncooked, H. Champion. of an hour. a little One and one-half BOILED BEEF PUDDING. pOUl!dH beef, cut up fine or in small pieces. one onion, season with salt ami pepper and mix together. it until Make paste and roll than for pie and not qr.ite so rich. Place meat and onion in paste, crimp as for pasty, but with 1'0 hole in the top of the crust. Roll in a white cotton cloth and boil two and one-half or three hOUl's.-Mrs. R. H. Champion. is a little thicker it BEEF LOAF. 7iiree and one-half pounds round steak chopped fine, one-quarter pound ba~on chopped fine, one cup onions chopped fine, two cups stale bread, crumbs, one-half taste; mix all together thorough~y with two well beaten eggs and onle-half cup swept milk. Pack it in a small dl'il;rung pan and bal(e one hour sage, pepper and salt teaspoon to suit in a hot oven. (seasoned is in pan, pour If any fat wiih salt and pepper) platter at once or slice whe:) cold.-Mrs .. J. Pascoe. it off and put one can of tomatoes o\'(Jr the loaf. Bake one hour. Serve on a b-ot BAKED TENDERLOIN. Spllit the tenderloin in half; make a dressing of bread crumbs 15eas- f,ollecl with salt, pepper, butter o! tIle tenrlerloin with the dre:;:sing, lay the other half on and tie w.ith ~ lIlt the oven to bake; allow from cord. oll(>-balf to O!i(> hour Pour over a little hot water, put sage. Cover one-half to bake.-Mrs. T. C. Huzzo. and a little BEEF LOAF. 'rhrce llounds beef. tillee slices bread, grated, one pint milk, eggs, pepper griddle. [Ind salt, plenty of suet. Bake without water 01' fr.f two :In Three poundb' of veal chopped fine, two eggs, one tablespoon butter, VEAL LOAF. or thin slice of salt pork chopped fine, one cup cracker cnlmbs, one CUll pack in a milk, pepper and salt, and sage if desired. Beat deep tin, cover top with cI'acker crumbsOonflll salt. one saltspoonful pepper, two eggs well beaten. 33 Serape 1he oyster plaLt or salsify, lthe pieces into cold water ".:t1ttJ~leminto slices and b0il ~ colander: add to the roots form the mixture (,{)ttolene on both sides.-Mrs. into oyster-shaped norer.. to preveat and as fast as you do so throw discoloration. When all are done, Drain an.d mash through and eggs. Mix; \Vhite Fr~ in very hot salt, pepper cakes. thirty millutes. the flour, CREAMED CAULIFLOWER. Remove leaves, cut off stock and soak thirty minutes III cold water (h ain. separate ()tiC t3ble~1l00n flour and Ol1'~ tal)lespoon until to cover. flowerets. ~m] r~heat (ook (head down) in boUling salted water; tender in a saucc of milk thickened with butter.-Mrs. Addis Leeson. llAKED BE~TS. till tender; Boil beels in a baking dish; ~ll!l~nli:lethinly with sugar. put bits of butter on this and continue until a sufficient quantity to cover it and bake one-half Pour over Addis Lee30n. is pre})hred. hour.-Mrs. it enough vinegar slice and arrange a layer Pare an egg pla~.t, C~lt in one-quarter inch slices, FRIED EGG PLANT. (saltcl.1.) Drain and dry between towels. C11.p iu batter and fry in deep fat.-Mrs. and soak over Sprinkle AddIs in cold water night with salt and pepper, I.eeson. Two cups mashed POT ATOE PUFFS. poV:ltoes, pepper, beaten yolks of two eggs. of two eggs wilipped to dry froth. pan. Brown in quick ovel1.-Mrs. three Stir over tablespoonfuls cream, and fire until hot. Add whites baking salt Drop in hea,ps on buttered Rev. Guy V, Hoard., Phoenix. The GTIEAT and ONLY met:hod for cocking CABBAGE. Place in a frying pan a gaod gznerous it un'n sliced into the finest quickly and then heat cabbagc in the into the fat. cabbag3 Let and cover, it cook only lon~ enough supply of ham fat 01' it Sh111 be sputtering strips possible. that hot. and when the having q~.'ckly to have wilted and il'Ollr (two .or t:hrcc minutes). Sprinkle wl'th sugar vinegar. it is the g"eat and only way.-Addis from the Take fire and serve hot, ant! Leeson. is hot, pour fried fro~ll baeoa Have YOUl' fat ~tilTed it the caLbage o\'er it a little wnl agree that SCALLOPED IRISH POTATOES. then in a. PC81 a::lc1slice thin, tin basin put a layer of potat'J~, q:l inlde with p2pper and salt. a littlo flour and a small piece of butter, then another. klyer of p-otat02s. you have your basin filled. Then fill your basin half full" ith sweet milk and bake half hom.-Mrs .lamps T'hielman. thcn sea£oning until . Stew oue quart of tomat00s ten minutes, and run through a coLalld- TO:\1ATO TOAST. ----------------------- e,.. Season with pepper and salt and two teaspoons butter to a soft pulp. 1n another of soda, a teaspoo~ buttel'. pour over buttered sel'ving.-Mrs. -------- and simmer cup mill{ with a pinch and before is to be added to the tomatoes veSGcl scald one-half Stand three minutes 'V. E. Mack. laid on a pl,1tter. toast This TOMATO SOy. Use green tomatoes without peeling; two C1.1fartsvinegar, to every two gallons one quart sugar; pepper, one tablespoon often. and boil, stirri~g allow two table- each of in Put twelve sliced onions, spoons each of salt, ground mustard, allspice and cloves. Mix all together glass jars. It is very good with fish or meat.-Mrs. Charles Ellis. MUSTARD PICKLES. cut large cucumbers One quart green tomatoes into flowerets quarts of water, let soak over night. fresh water ground mustard, vinegar Vinegar and is smooth, well heated through.-Mrs. each of small whole cucumbers, sliced sliced, and small button onions, one cauJJflower divided fine. Make a brine of four and four greEn peppers and and one !pint of salt. in of cold then add two cups of sugar and enough it thickens and cook until the time. Add the vegetables A. H. Herron. to make a smooth paste, to make two quart.:; fifteen minutes. Mix one cup of flour, then boil three tablespoons tumeric, with enough and one tablespoonful this mdxture until into a collander the vegetables in all. Boil and drain; Pour over stirri~g all Turn of "How eomest thon in this pickle?" SWEET PICKLES. One IPeck pickle onion~. placed in a granite dish, one- half bag of salt, and let stand over night a!ld then p,our off the brine. Add two quarts vinegar, tied l~na bag and black pepper, and one pound of white sugar and then boil together for fifteen minute'5.-Mrs. i)c worth of cinnamon bark, whole cloves R. H. 'Champion. or earthen Take cucumbers suitable for the tJable; peel anI! grate them, C[I('lTMBEJl CATSUP. " little and put in bag to drain over night. In tne morning season salt a to taste with salt, pCllper and vincgar. fall or "'linter use. Put in small jars and seal tight for 35 renlO\'e fr-olll PICKLED CAULIFLOWER Break the heads into small pieces and boil ten or fifteen. minutes. in tbe water and drain carefully. When cold halt and water; in which has been scalded a place in a jar and pour over it hot vinegar, Tie liberal supply of whole cloves, pepper, allspice and white mustard. from the fire st~r into the spices in a bag and on removing the vinegar each quart of it two teaspoo>;fuls of French must'lrd and one cup of white sugar. Cover tightly and be sure and 'cave the vinegar cover the pickle. PICKLES. Take twenty-four Lay them in Ealt water into a kettle and cover half cup of sugar, Put the ingredients twenty minutes.-Mrs. tumeric, mustard cucumbers and peel three or (our hours, them with vinegar, them, t-.-,-clvesmall onions. then drain them well. Put large spoon of pepper, one- two tablesl'oons of ml.stard, one tablespoon of tumeric. take a little vlin,.egar, put on and tlli! then put all in the kettle and sugar together, to diEsolve them, E. Trafelit. CELERY VINEGAR. A quart of fresh celery, chopped fine, or a quarter vinegar, one tablespoon celery seed; one quart of hst of white sugar. Put sugar and salt; pour nightly and set away. the ce~ery or seed into a jar, heat it boiling hot over the celery, let and bottle. In two weeks strain of a pound of of salt and one the vinegar, it it cool, cover CHILI SAUCE. three one-half tablespoon green peppers, Twenty-four ripe tomatoes, cinnamon, vin,egar, four cloves ,ground. one tea Cll!) sugar. a.nd chop fine. Add vinegar, serving kettle and boil slowly for three hours.-Miss one tablespoon' allspice, ground, one and one-half pints tablespoon onions and peppers in a pre- Peel salt and sugar. Put all A. Daniell. four white oniona, salt, one-half tablespoons tomatoes, sp'ces, Seven pounds of fruit, S\VEET PICKLES. three pounds of sugar, one pint of vinegar, (}nnamon and cloves to t;ast~.-Mrs. W. A. Bateman. CHILI SAUCE. Chop together nine ripe tomatoes, onions. Add one tablespoonful allspice Boil one hour.-MrE. and cloves, one cup vinegar, E. T. Daume. two green peppers, and two salt and one teaE.poonfui each of ginger, two tablesp4)ons brown sugar, Splect Arnall white on..lcm;; skin and soak oV('1' night ONION PICKLES. .\V'ater. Throw off the bl'inf', Govel' ~m:ol1Swith n-nk and !et It get in salt and t9 36 a boiling heat; gar, caldillg hot. Daume. throw off milk; put ~.uto jars anll cover with white vine- E. T. in each lJottle.-Mrs. red peppeer Put a little For each seven pounds of fruit, take sugar, one pint vinegar, half an ounce of cloves, namon. The third morning jars.-Mrs. Bc~l aU two mOl'llings in succession James Hoar. together. boil all light four pounds of l>rown the same of stick cin- the fruit. Oan and cover or put away in and pour over TOMATO CATSUP. Put into two quarts of tomato pulp, or two cans o(canned is all one onion, cut fine, two talJlespoonfuls Boil until quite thick, sieve, working it' until the stove, 'and add two tab!espoonfuls f)f l>lack pepper and one of cinnamon, half a teaspoonful good vinegar. It should be watched, while ~ot, Elizabeth Paull. in large mou~hed bottles stirred Boil of cayenne pepper, one grated it Ull,til it will just otten 80 it will not burn. then take from the fire and strain it the seeds. through but it Put through (t tomatoes, of salt ancl three of l>rown sugar. a l>ack on one of ground cloves, one pint of run from the mouth of a bottle. If sealed flight of mustard. one teaspoonful one of allspice, nutmeg, it will keep good for years.-Mrs. PICCALILI. Put eight in. Let th~ liquor. Now, it stand over night. it back into the kettle tweJlty Irlillutes. Drain all One peck of green tomatoes, one cup of salt well stirred drain off all egar, boil an together colander. of vinegar, one pound of sug'ar, ~)l1e-half pound of white mustard two tablespoonfuls two of ginger, one of allspice and half a teaspoonful Boil all vent for any ldnd of meat or tisll.-Mrs. l'3.rge onions chopped fine, with In the morning take two quarts of water and one of viIlt- a sieve or two quarts seed, two of cinnamoIT. OD'f of ('loves. peuper. it often to pre- accompar.l\mellt Stir jars. A most delicious fifteen minutes Seal together scorching. of ground pepper. Elizabeth Paull. through it of cayenne turn over in glass or until tender. again; Ten large ripe tomatoes, CHILI SAUCE. two small green peppers, six onions, one- tomatoes, half cup of sugar, one cup vinegar. one t9.blespoon salt.Chop • peppers and onions very fin(~. Boll two hours.-Mrs. MacMillan. GREEN TOMATO SOY. Two galJon,s green tor.latoes good-sized onions. ea('h salt, ground mustard. cloves and allspice. Mix and st~w till ground two quarts yJnegal'. one quart sliced, with ou~ l>eeling. slice twelve two tablespoons tablespoonful often to keep pepIJer, one stil'ripg tender, sugar. black Cutcy $ greenhouses ncrfb Tilth $r., Caiumci Is the place to buy nice fresh cut flowers and designs for weddings and funerals. Ghupcih and ®@u3e BeG©Fafei©Fi Furnished on short notice, All kinds of Decoration Flowering and Bedding plants in season. Bive Us a Gall Ryckman * Co,, Reliable Groceries. LAKE LINDEN AVENUE, Eaurium. Michigan Dealer In Marble and Granite Monuments and Headstones Office at Calumet Hotel, i Calumet, Mich. from scordliug. of meat and fish. "Mrs. Ludlow. Put up 1'1 f'lllall glafs jars. A good sauee for all :SO!.lle prefer to use only half the amount uf sugar.- ldnds Two cups Vil:'~gar, two cups sugar. one cup water, PICKhED CRAB APPLES. cinll.'3.mon, cloves, nutmeg and bay leaf. Boil with spices time, bottles or jars.-:Mrs. in layer of t'rn:t. Cook until S. Trathen. then put soft; allspice, stick for a short in take out and put PICKLED PLUMS. To seven pounds of fruit allow three pounds of sugar, one pint of white vinegar. Boil syrup and drop inl the fruiL-Mrs. Ellies. CHO\V-CHOW. two quarts small onions, or cauliflower" head of cabbage small cucumbers, three tomatoes: onions and cucumber~ and ~ut three cups sugar, one cup flour. Cut I'n chunks to soak over night Two quarts l;Teen to~atoes, green peppers, one gallon cider vinegar, one ounce tumeric, dpoons of mustard, cabbage, salt water, (separate) flour, sugar, and tumeric vinegar hot and thicken, witn mixture, namon, while hot.-Mrs. three quarts six good-sized three table. the in tender, Take mustard. of of cin- over Pt:ckles and bottle in the morning then add all and mix up with vinegar. set on the remove then add one teaspoon stove and drain, cloves and allspic~, turn the mixture Have remainder 'V. J. Tonkin. and cook till together. MOTHER'S FAVORITE PICKLES. raw cabbage. chopped of One quart chopped fine, pepper, one-quarter keep from the air. two cups sugar, one tablespa<>n salt, one teaspoon teaspoon red ';Jepper. Cover with cold vtnegar fine, one qU3.rt hoiled beets, black and CUCUMBER CATSUP. Three dozen cucumber::; chopped fine, one and one-half dozen onions over night. seed a~d pepper chopped flne, one teacup of salt. Mix together Drain and mix one-quartei' to taste. Add cold vinegar of a pound white mustard to cover and can.-Mrs. W. E. Mack. and stand PICKLED RED CABBAGE. layers of cabbage and salt until all Shred the cabbage very fine, cutting it across Place in the cabbage is Place upon the top layer a 'plate with a weight upon it. Allow then drain well it to deter- to vin- then place the foIlow1l1g in muslin bags and steep in the vinegar: a stone jar alternate used. the cabbage to stand in this way for twenty-four and cover with cold water. mine how much vinegar egar, the water' off and measure Add :half a cup of sugar is required. the leaves. hours, Pour :w sr'ed. two bay leaves, Two OUll('eH of mustard two ounces l whole), one dozeu pepper COl"l!,(5,or use hll;xed whole spices. vinegar sj)iees again and tnrn on the cabbage. Taylor. of cloves, Turn the days boil the vinegar with the CO\'er and set away.-Mrs W. S. hot on the cabbage. three after CHILI SAUCE. Twelve tablespoons egar. Peel chopped. -Mrs. L. F. Lawrence. ripe large of salt, tomatoes tomatoes, sugar, onions. Boil an hour an;} a half. two f)f. and ripe lour one of cinnamon, peppers. three very "fine and two onions, two. cups of vin- add peppers, it wiII keep a long time. chap BottIe anr \V ATERMELON PICKLE. One large watermelon: pee! and cut off all this I:n pieces and boil until tender 01' two of pulverized it free from water, in,;;de; cut :r in w:1ich put a teaspoon hal d to make egar, two and t.H'ee-f6urth<; root. same of stick cinnamon. twenty fruit looks clean.-Mrs. n:l:nutes. then acid the melon rind and boil all L. F. Lawrence. Take one and one-half of sugar. pounds alIspice, with a few cloves; the soft part from the in water enough to cover alum. and press Strain pi~ts of vin- tie up an ounce of ginger fifteen or the until boil together SWEET TOMATO PICKLES. One peck green tomatoes, or water five minutes; them, one CUlpsaIt. through take two quarts onions two pounds brown sugar, oIle-quarter spoons half fifteen minutes.-Mrs. ginger, two tablespo('ns pepI,er or cayenne A. Byadburn. and OJ.lequart through cloves, teaspoon drain, three sliced. let stand six large over night, of vinegar. colander. Take four quarts Boil sliced, tomatoes onions sprinkle drain off in morning; and vinegar, two table- ohe- Ben cinnamon. peppers. pound ground mustard, two tablespoons four green 01' CHIIA SALCE, Pare twelve large tomatoes and chop them finely; chop very'finely and chop them also; Cut each kind of vegetable sized onions, green (peppers. and add as follows: cupfuls of vinegar. sugar, one tablespoonful hour the sauce is very fine with any kind of cold meat.-Mrs. three anr Dottie separately. of salt, Two tablespoonfuls of cinnamon, and a half, Taylor. stirring same welI, as catsup. two tablespoonfuls of Boil an This peel two good three medium sized together Stir all One peck of tomato!;'s, three teacups each of peppers CHILI SAUCE. one teacup <'alt. til~pe pints of v~;negar, three and sugar, two t('3spoonfuls two each of nutme~ and gillger.-Mrs. R. H. cups onions, of cloves and cinnamon. n~clm1'd. .ro "Molly will stir and Polly will bal;:e, And Dolly will have all the salads to make." CUCUMBER AND ONION SAI"AJ>. Pare cucumbers and lay in ice-water one hour. Prepare £ame and put to three pepper in another bowl. Then- slice cucurn bel's. Arrange in salad bowl and salt..-Jessie Clark. in proportion .and season with onions the of one onion vinegar, Take cold boiled ham, fat and lean together. HAM SALAD. and the pieces (lughly mixed, this an equal quantity Line a dish thickly with lettuce and celery. Make a dressing die whole. Very fine. are about chop it untUl it then the s:zc of peas; is thor- and to of celery cut fine, or lettuce may be substituted. leaves ham the same as for cold slaw, and turn over and fill with the chopped CHICKEN SALAD. Ta);:e one pound cold chicl;:en, four tablespoons C. \V. Bodenhorn. celery sauce. foUl' hard boiled eggs, chop fine. Add Veal or lobster equally as good.-Mrs. CABBAGE SALAD. of a nie3 firm cabbage very fine. One stalk Cut one-half fine. Dressing, cnt butter of sugar, one-half stir all ~11s. .John .Janes. the size of a walll1:t. salt two tablespoons of milk and p8lpper teaspoOll of dry mustard, in the boilin~ milk. Put this sauce over or cream, to taste. one-quarter the of celery egg, bOlil one one teaspoonful cup of vinegar. salarl.- cabha~e POTATO SALAD. Take some ('old hoilerl potatoes in a medium s,ized salad them some of them in this way until :'hrf'e hard boiled eggs, alw sliced thin. a layer of potatoes and ~.prinkle over Arrange ti:.e yoll;: of a raw egg, and Beat add one tablespoon a stiff Mack. stir by drop three strong vinegar If neerled :nto this froth. drop for dish, onion, chopped and sl~ce very thin. Add to them Chop one small onion and put of egg. pepper. tal;:e then a layer and the the dish is filled. in,to it one-half tablespoons and the w:hite of the egg beaten For dressing, teasp~on mustard. cream or milk; to \V. K tl~me.-Mrs. at noon sweet salt supper make Take a fresh white fish or trout; boil and chop it. but r;ot FISH SALAD. llUt with the same quantity of chopped cabbage, celery or lettuce. t.oo fine: Seas- on the same heart of lettuce. as ehh'ken salad. Oarnish with thE' tE'IHleI' lea \'es of th(l (1 Three eggs. one-half POTATO SALAD. cup vinegar. one teaspoon Cook in double-hailer. \\'hen ('old add Cut up potatoes and hanl hoiled eggs. l\lac!\lillan. SALMON SALAD. mustard. eream. salt.-Mrs. sugar. one one teaspoon \\"b.ipped cup and Season with pepper One can salmon, picl{ fine and remove the bones wlith one-half pour over it the following cut dressing: as much celery, in inch pieces. and skin. Mix and Put on platter One egg, one-half teaspoon mustard. cold paUl' over small cup vinegar, OJl~ piece of butter. A. E. tablespoon Cook until sugar, thkk one level and when .Toslin. the salmon.-l\1rs. CHICKEN ORF'O'VL SALAD. Ingredients-the remains of cold roast or boiled chicken. a few slices of boiled beet remains and place in the middle of of a dish; the ch~cke~; wash; Mode: Trim neatly tuce, a little endive. one cucumber, dressing. the slice the lettuces fowl on the top. and pour edge of the salad with hard Instead cut rubbed a hair al"ranged on the salad This s:hould not be made long before for four or five persons. the salad boiled of cutting sieve. in smali bunches in slices. through the dressing eggs cut over in rings, eggs in nings and the whites chopped put them. two let- root, salad and the pieces of the Garnish beet root the yolks m.ay be and very finely, sliced .. yellow and white it is wanted for the table, alternately. sufficient Salad dl"essing-one teaspoonful of mixed mustal"d, four te3spoonful one tablespoonfuls sugar. and salt Proceed carefully to taste. of vinegar. two tablespoonfuls two tablespoonfuls in this manner with of salad oil, cayenne l~nto a salad stirring of pounded mille tllc mixed mustard (11'01>by drop, together. must be added sf'asoning. when the mixtlil"e will be ready pl"operly made it will have a soft. creamy vel"Y delicious with as well as with he adde(l fillentially of Put bowl with the sugal", a~ld add the oil and mixing well and vinegar, which curdle. tho If this dre&~ng is and wlil be found into dice). \ingrf'daents ('an 1)(\ con- the milk sauce will for use. appearance, or col<1 fried in mixing or stirred too gradually recommended.-l\!rs. cut The recipf' dressings. This crah salads, too much. ingretlients gradually. fish (the Trenthkk. all these Put ill or the latter salad very CABBAGE AND CELERY SALAD. Cut up fine equal (Iressing: quantities Olle-half of cabbage cup vinegar, l"Opriate,usinll spoonfuls olive oil, and one even tablespoonful then on,e tablespoonful over your salad, and stir all that delicate white tenderest fl:ons crisp and fresh until For chi('ken and fish salads use the Mayonnaise dressing. vegetable vegetable a . n rather is the most appropriate, is the. most the French dressing the Frem':' dressing and small heart For vegetables salads salads than garlic. at cdery. stalks , i t ••••••••••••••••••••••••4 • • • • • • • • • • • • • • • • • • • • • •• | ! • • ... Headquarters... CARPETS, L I N O L E U M S, A ND M A T T I N G S. RUGS We have a very large assortment t<> select from. We make and lay carpets, without extra charge. WouJd be pleased to show yon our stock at any time. Yours to Please 01. 3. Bloy, Bouse furnishings • • • • • • • • • • • • • • • • • • • • • * < • * •< • • • • • • • • • • • • • •< GO TO T HE Superior Pharmacy FOR YOUR TOILET S O A P S. TOILET POWDERS. TOILET WATERS. Perfumes, Taney Stationery, etc Ice Cream fiecla St., Ice Cream Soda Caurium. 'Pbone. ~ ••••••••••••••••" •••••••••••••••••••••••(i I : : :... ••••• ~•• ~•••••• f.~ C..t\..LU~IET. l ~IICHIGAN. •••••••••••• ~ : • i • THE COPPER COUNTRY COPPER COUNTR Y. DAILY IN THE THE OLDEST EVENING NEWS. j I ••I__ ..I}ISPATCH.~S.. i•i R.~CEIVES TilE ASSOCIATfD PRESS ••. i txr£ll£ut . ••i • • j••• i i i : 11lh CDffir£ i i : • • •1 ::. t 1 ============================== SOCIETY, WEDDING STATIONERY, 3Jn QJ:nnltl~dinn. ENGRAVED CALLING CARDS DANCE INVITATIONS AND PROGRAMS, (l)ffin~: Q!urtt-C-r--';~i~-t:-' -'ll-ttrl--'l'int Stnds, : •• & O'BRIEN~ INSURANOE. RE~L ]jJSTATE. AND LOANS. RED ~ACI{:ET AND LAURIUM. slltatinu nf f ir£ !J.Iarnt 13nX£5. a-Cor. Ahmeek &: Fulton Sts. LaUl'- 2Ei-~linp St. Hecla Xo. 7 Shaft. ium. 4-Cor. 1st &: Hecla Sts. Laurium. &: Pewubic fl-3rcl. G-4th &: Hecla Sts. 7-Tamarack &: Luke Linden St. " Avenne. 8-Florida 12-Rockland and Pine Sts. St. .• Ave. St. b~twcen Church 13-Stable 14-Calumet and Bockland Sts. Ave., opposite PU,y " 'Yol'ks. " 11 2G-- HI-Calumet Pond Watf'!' 32-Cedar St., nIue .Jacket. 34,-Cor. Old Dam and nth tit. 35-Tunnd and 1st Sts. ~\\'edeto\\" II. 41-Cor. Pine and Eith Stfol.Hed .Jac- keto • 1 8th " Elm and flth " Red .Jacket Fire StatiOlI. 4,2-Cor . 4-3-" 45-" 4G- " Oak and 8th Sts. Rpd .J ap],;..! and 5th ~h;. Rf'fl 47- " Portland .jacket. Office. I5-Depot 16-Rockland Lake Road. and Rockland St!;. St. and Old Torch 48-Cor. Jacket. Scott and nth RtH. Hf'd- and Raymbault Rts. 17-"A" 21- Mine St., Kos. 5 and 6 Shaft. 23-~ine 24,-Mine St., Frontenac Si., Superior Boiler House " fa-Cor. Red .racket Shaft. 52- " Elm and 11th St!:'. Yl-'Ilow ./acket. 53-Tamarack Mine. 45 There is always a best w ay of doing everything, if it be but to boil an egg. OMELET. One cup of milk, one tablespoon flour stirred into miilk, four eggs, the yolks and the whites beaten separately, one-half tablespoon melted butter stirred into the mixture, a little salt. Stir in the whites before putting it into the stove about 10 minutes, then set line spider in the oven to brown the top. To be eaten as soon as taken from the oven.—Edith I- Cox. the spider. Cook on the top of SCRAMBLED EGGS, NO. 1. Beat n:x whole eggs, just enough to mix white and yolks, add tea(cid:173) spoon of cream or beef broth. Melt two ounces of butter and season it with salt, pepper, and a little nutmeg, then add the beaten, egg and stir continually until cooked. SCRAMBLED EGG NO. 2. Beat three eggs "very light, add one cup of thick sweet cream and a little salt. P ut a small lump of butter on pan, let heat, pour the eggs on the pan and let cook for a few moments over a moderate fire,, stirring all the time. Serve hot for breakfast or tea. EGG OMELET. Break strictly frevh eggs into a bowl and to every egg add one tablespoon milk, and whip .the whole thoroughly. Have the pan, hot and well greased with butter when you pour the whipped eggs and milk t'n. Take a thin-bladed knife and run it carefully under the bottom of the omelet, so as to let t h at which is cooked get above. Watch care(cid:173) fully t h at it decs not burn. Divide in center and invert one half and place upon the other.—Mrs. A. E. Josliiv DEVILED EGGS. Let eggs stand half an hour In water below boiling point, cool re(cid:173) move shell and cut in halves crosswise; remove yolks and rub to a paste with mustard, oil lemon juice ?nd salt, and mix wvth chicken or tongue pounded smooth, fill eggs, press together and wrap in oiled paper.—Mrs. Thomas Burt. POACHED EGGS. Put little salt in water and vrhen boiling break in egg. They can also be poached in oil and are very Que, Should be served on buttered toast.—Mrs. Elks. 46 ---------.-- ~- r--- ------------------_--_ Six eggs boiled hard; DEVILED EGGS. the shell two table- yolks I\nto a dish. Dressing-Two sugar, two tablespoons spoons melted butter, one teaspoon mustard, a little salt an,d pe,pper. Pour this over the yolks and rub until smooth. Make into balls and replace in the whites of the eggs. teaspoons meltel. butter, vine~:u, one tablespoons l~h,emin halves and cut slipping Boil the eggs hard remove the shells and cut in two; STUFFED EGGS. yolks and mix with them IIJepper, salt, butter, mustard vinegar. Stuff the cavities, smooth them and put the halves together. remove the and a little PLAIN OMELE'l'. fi'our eggs. one-half butter, tablespoon pepper a.nd hot water. Heat omelet pan and put brown, hot platter teaHpoon salt, few grains pepper. four tablespoons Beat yolks until hot water. one thick, add salt, Beat whites unW stiff Gnd add to first mixture. light to Pour omelet and cook until in butter. Slip all then place on grat'3 in the oven to cook on top. Addis Leeson. roll and serve immediately.-Mrs. 47 The Metropolitan ~(b~ Uigor of Youtb ~ Nc,w llIHllI'u,ll(:e written lUOl. I 1I1"1I1'il nee in fon e n. e. ~ 1, 1U01 Cht ~ Strtngth ~ Of ~ manhood in i tH bw~in es~ IIlct hods $1 ,07(),U77 ,~04.00 $380,UJl,161.00 a 1](1 }'eSH 11:-; cO:l1l)ines Happily ill A.setts Dec. ~1, 1901. Li Ihi lit j( 8: and :-;peeia! rcl'eI e$6il.806,4-1 ~.oo r Reinsurance fund $74,771,758.7G IAII otIH~r Cht ~ Wisdom ~ of ~ Jlgt $1,026~8~6,33'''$H4,83il,228.3H Surplus over all Liubiti ties $9,938,030.43 - A elie~toge of on'r SIX ~I1LLIOK POLICY HOLDERS its /lew policieH daily, attests 6000 and the issue of over popularity. The payment of U1,91.t DEATH CLAI MS during 1901, tells of the good it 302 lieI' each business day) (averaging does. ENDOWMENTS For Men, \Ynmen and Children. from $50 to $100,000. from 1 to 70 years of PI'emitlTl1s payable A.mounts age. weekly, moratbly. We ure illl'UUlJlptitiull quarterly, tiemi-Ullnllully (II' ul1UUHlly. with death. Hil' ugt'llcics tlJ'e nUlllLpl'less aud work industriou:s mcu for perllltlDellt, daj- aud night, We need llOuest, capaLJe, profi to hIe and progl'cssi D. t · t om 1-1-17 lIel'mallll Rlock. YCpo:;i tiOllS. enIl nt Fol' particulars ce, 111 Fifth ~t .. CHlurnet, ~Iil'b. Go W. BODEN HORN, Supt. IS rlC -18 (!ialt£s Nor sated Turk. Nor .pamperer: dish Of dainty Such rapture nor gouty lord, prince did e'er that as her could simple 3.fford cake." partake One pound brown sugar, one pound butter, one-half FRUIT CAKE. one pound ro.ur, figs. one pound nuts, one talJlespoon llutmeg. awl baking pounds soda; three nine eggs. currants, two pounds each of cloves, pint mola~ses. one pound allspice. raisins, cinnamon, MRS. TREVILLIA~. NUT CAKE. cup butter, One Clip ulgar, one-fourth :'illing: of ~lHee eggs well beaten, whites three-fourths flavoring. Let chopped then add on'J cup of nuts ~dd the yol1{ of one egg in which cne ta!Jlespo0n !Jail until vut a frosting of on top layer flour, baking powder one cup milk, two teaspoons LWO cups ~I,)ur. and of a cup of milk come to a boil. let bedl for a minute or so then sugar and a little cool and spread; if deMired, on. fine, has been, beaten thick, and place half walnuts CARAMEL CAKE. MRS. JAMES BURGAN. Make any plai!l whit" cake and !Jake in layers. Filling: brew.:.1 s~gur, chocolate. Boil until one tablesl'oon butter, one-'h,alf One pint cake one-half cup milk, Cool and spread, MRS. JAMES BURGc\X. it f:t!l'ngs from spoon. 1,I"~GL=L FOOD. 0i eleven egg::--.one and one-half 011f' tumbler of flour, Beat the eggs very light, the flour Sti,' in a pan that in very lightly. has door Do not IHn upsids oven open down to steam. ~';~Ig- then granulatcd times; tumblers sifted four heat o::e large ths El~gar with Do not he:-.t after nuke never for 'Yh.ell The steam make'3 i,' c!'eamj' greased. n'l:nuteR. fifteen heen \Vhitcs foiftcd fou, times; is flour vanilla. <,i. tflaspoon the uggs till creamy. the forty minuteS. done tur:! tll' Hcrr:.cvc set i'1 0\ C1 in. Bake from p::m in forty minutes. tv keep cake f1'0::11 burning. A small p3.l1 of WJ.t°l' l'IRS. NELLIE BURT. ::.hould b ..~ TWO GINGER CAKES. Tql ..ee egg~, 'pile ~m~ll cup sugar. teaspoons flour, one Icmon peel. of watpr. three C'i'P two cups ginger. tos one syrup, tableJpoc~, n pinch of .salt:, brpnJ,;- JOons baking sifter powIlrl'. In a slow ove'n. Aft!'r ht.>al:illg hrend is a nice U:n\'. four of O~H' houl' butter, fast I ;JlH~ MRS. \V. BLIGUT. FRUIT CAKE. 49 Two cups E11gar, two and one-half one-half 1".1 light, one pound each of seeded raisins dtron, cinnamon. ft.lil' cups flour. cup SOUl'milk. one teaspoon nutmeg. allspice. Balw two hours. cloves, mace, cups brown sugar, and currants. six ego::, beat- pound one-half soda, one teaspoon (,H:;~of a Imor.ds, one- hal f pound MRS. MANLIggs. one tC'aspoonful :\ll's. John .famC's. one three pounds strong -oue pint currants. coffee. one teaspoonful three one mace. of ollC'-halt' pounds 1I0ur soda. one-half allspice. 1>\lttC'l'. onp })0\ 1111 \ to lhicl,Pll, Dak!:' teaspoonful pounds wahlIlts, cloves cin- ;:;ugar, eighteen in slow oVl'n.- 50 One cup brown sugar, baking lLour, one teaspoon J Ashton. JELLY ROLL. three powder, eggs. one tablespoon milk, one cup spread jelly roll while hot.-Mrs SOFT GINGER CAKE. one-half cup light brOW~ll cinnamon~ one-half teaspoon teaspoon in cups flower. Add one saleratus One-half cup New Orleans molasses. one teaspoon cup butter, one-half cup boiling water, one and one-quarter teaspoon cloves, sligar, one-third g~nger, one-quarter one-half well beaten egg the last thing.-Mrs. E. H. Thompson. HICKORY NUT CAKE. Three cups sugar, one cup butter, one cup of sweet milk, and one-half beaten. Mix all well teaspoonfuls fou'r cups of flour, one teaspoonful two cups of choppell mQot nuts, of soda. one eggs well of eight of cream tartar, whites C. E. Paull. together.--Mrs. One cup sugar, one-half CHEAP CAKE. cup butter, three-quarters two eggs, one teaspoonful water, powder, one and one-half of extract, two teaspoonfuls cups flour. M,ix weil.-Mrs. C. E. Paull. cup of milk, or baking Two cups molasses, SPICED GINGER CAKE. one-half cup sugar, one-half CUlp butter lard, one teaspoo~ of ginger, one teaspoon spoon of cloves,. Mix the of soda. Dissolve teaspoon make a nice batter. Bake above in a little of cinnamon, one-half togethe:r. One cup sour milk, enough hot water. Flour in shallow pans.-Mrs. C. E. Paull. or tea- one to one One-quarter milk. and mixed in flour, Cflke.-Mrs. WoddwaJ'(l. cup butter, one-half flavor with SWISS CAKE. one cup sugar, cups flour, two teaspoons lemon. This makes two eggs. one cup sweet il,)wdp.r a good j.lf~xpenE,~ve baking CHOCOLATE CARAMEL, CAKE. Break one-half chocolate cup milk, yolk of one egg. Boil cake-bal\:ers' one-half into pieces, one CulP till thick and let cool. sugar, one cup milk, One cup sugar. one cup hutter. two eggs, cups flam'. Stir and bake in layer of loaf. U~l!ngbo!Jed frosting. it three-qnarters olute mixture One cup sugar, hHve beaten white of one egg and beat boiled sligar 1\Irs. F. B. Trathen. two and in choc- ICi'D,g- strings; into egg quick.- baldng powder. two teaspoons cold water. tablespoons Boil until three EXCELLENT JI'RL'IT CAKE. One enp brown sugar, one-half <,up butter, ('up sour milk. ailS/pice, cinnamon two and one-half amI nutmeg, flo\ll'. yolks of cups eaeh. one-half teaspoonful. one cup molasses. one- four eggs. and llalf doves. one teaspoonful raisins, dredged with one pound of soda, added to the milk. one-quarter of currants, flour.-K. a cup of D. Martin. 51 Then stir dn one pound of all well pound of citron, Twelve eggs, one ANGEL FOOD. one vanilla, teaspoon and cream tartar, two Hspoon bak\~ng powder. .\'oll~s oi ~gg8 till then first mixture. ('al'efully .. add lemon. fin> minutes.-Mrs. a (hi water. Mix flour a pjm'h of salt F'. n. Trathen. FRENCH and Put LOAF CAKE. Two cups sugar, one seant cup butter, one scant cup milk, three eggs, teaspoon scant cups lemon.-rvIrs. thre~ small teaspoons bak~ng powder, flour, Strong. SPICE CAKE. three one One cup of b'l'Own sugar, one-half cup of molasses, one-half f'.oda, one nutmeg, Cl1pSftour.-l\Irs. one Strong. one-half tablespoon cup of butter. cup of sour milk, cinnamon one scant, one teaspoon two eggs" of two raisins, cup of One cup sugar, separately) l)caten DELICIOUS CAKES. oll£>-half pulp butt£>1'. two eggs, one-half one cup of milk, (the yolks and. whites antI one-half cups of 52 flour, one teaspoonful Bake> in small ar(' dainty, served of baking ~llaped at afternoon crescent powder. and flavoring to suit tins. Make teas.-K. D. Martin. a boiled frosting. ta-,tc. Th ~" One pound brown sugnr. CAKE. F'RCIT OIW pouncl butter, r-"-half one pound flour. figs. one }Jound nuts. OIle tablespoon lllllmeg and baking powder, pounds three nine currants. each of e.innamon. Trevillian. eggs.-Mrs. two POlt._,,::, raisins pint 11l0lassfs one poupr] al}tl~.;..('. cloves, Three ounces bakers' tablespoonfuls of sweet milk ~llgar. three tahlespoonfuls lowdercd l"ss l)(lwder. one Guy V. Hoard. sugar, butter six tablespoonfuls, teaspoon CHOCOLATE ('hocolate. CAKE. add three Boil tablespoonfuls two minutes. powdOret] of water. Add sh and let cool. One and on,~-half CUll of l'Up sweet mill" bak'n~ R Y. Dal{e in layers with egg. one two teaspoonfuls ring.-~Ir::;. size of an egg, one flour, two cups of vanilla. 1\1:AUD S. CAKE. Make a custard of eight sugar, of tablespoonfuls tr.ick. While custard half cups brown sugar, well, then add one-half (.ne-half fourth with frosting.-Mrs. cup sweet milk. cups of sweet one-half is cooking three cup of flour. stir one-half chocolate, and boil of grated n',;lk, ta blespoonfuls cup of fi ve until one and one- eggs, drop in one at a time and beat each and one and pne- toget'hf'r Stir two teaspoon~ in tWO or powder and put baking larers in the custard cup butter, three and flour wIth Bake \V. J. Webb. Cne-half Gll9.1 tel' pound . uttpr. Rkhar"('n e>ggs beatpn (ording .'. to UJ~ stiff. CAKK one-half IDEAL sugar. flou1', onp ('llp of two tf'aspopns ('up of butter ('orn "'I 'h. (,1'pamell. O'H:' of ttH' whitf's .-)l.Iwdpr. Flayor a"- of haking NTT CAKE. .">:; One cup of sugar, one cop of butter, three eggs, one teaspoon of teaspoonfuls vanilla, bakir.g powder, one cup chopped walnuts.—Mrs. E. E. Thompson. three-quarters cup water, two cups flour, t wo Three eggs, one eup of sugar, four or five tablespoons of sweet milk, one teaspoon of baking powder, one cup of flour.—Mrs- E. E.Thompson. J E L LY CAKE. D E V I LS FOOD. three cups i!;) butter, one cup sugar, one-half cup sweet in a flour, one teaspoon soda dissolved \wo eggs, hot water. cup Seeoad Part.—One sweet milk, chocolate. Stir till mixed, t h ru add one cup granulated sugar and yolk of one egg, i, boil, and when cool flavor with vanilla. While this cools pre- layers an l>p baked in loaf—Mrs. C. A. part the;i add the second part. To he baked in p . :o I with frosting brtwsen and on top. tiilmore. one-half cup t Sunshine Cake. WIT : ,'iu t^a^poon cream tartar, ome-half teaspoon vanilla. S ft, measure and set aside eggs, yoiits of five, one cup of granulated sugar. teaspoon sal- eiatus, one-half flour and sugar, separate the eggs, putting yolks of eggs in a bowl and beat light first; whip whites to a foam, add one-third teaspoon cream tar(cid:173) tar to whites and beat very stiff, then add sugar, then the yolks, then flavor and heat in flour or baking powder. Bake in moderate oven.—Mrs. J a m es Redy. teaspoonful saleratua lightly, toe-half WHITE CAKE. One and one-half cups pulverized sugar, one-half cup butter, one- half cup sweet milk, two even teaspoons bar, ng powder, whites of eight ons teaspoon Lemon extract.—Mrs. M .1. Cannon. ANGELS' FOOD. Whites of eleven eggs beaten, sift one and on-half cups granulated three sugar once into egg, one teaspoon vanilla, oae cup flour sifted times, then add one teaspoon cream t a r t ar and sift three times three times measu then add sugar, egg etc. After flour is sifted it increases. Bake about forty-five minutes.—Mrs. C. A. Gilmore. D E V I LS CAKE- Dissolve three tablespoonfuls grated chocolate ,'n. four tablesp boiling water, one-half cup butter, one cup sugar, scant oiv milk, three eggs, one and three-quarters cups pastry flour two tea baking powder. Beat butter and sugar to a cream, add yolks of .veil beaten, and beat again, then add cho: olate. milk and fiou beat thoroughly. Add whites of <^::s beaten stiff, then baking powder .-,i in a little of frostillg.-l\Irs. One-half the above flour. and vanilla. Frost with ('hoeolate Da\'id Paull. COFFEE CAKE. cup of liquid -coffee, one-half two cups brO\vll sugar. one cup butte'f, one teaspoonful teaspoonful baking powder. cup sweet milk, two and one-half one cinnamon. and CUl'rants to suit.-Mrs. eggs. flour. two teaspoonfuls 1.. Ludlow. doves. Raisins three cups HICKORY NU'1' CAKE. Two cups sugar, two-thirds cup butter. eggs, kernels. three cups flour. Flavor to suit.-Mrs. two teaspoonfuls Ludlow. one cup sweet milk. three powder. on~ CH,P nut baking One cup of sugar, one cup of , tablespoon's or Wiater, one tablespoon flour, three eggs well beaten. two of vanilla.-Mrs. \V. J. \Vebb. SPONGE CAKE. Light Part.-White MARBI..:ED CAKE. sugar, one and one-half cup; cup; sweet milk, one-half tar, one teaspoon;. whites of Beat the eggs with the sugar. then stir milk, flour. up and mixing in. Put stirring it soda, one-half four e!!"KS,flour, lLaY~r.' the butter the l':oda and cream of tartar all together; teaspoon; two and one-half cups; butter, one-half cream of tar- cups. by the fire; into the cream or the softened then l':Ht and stir iq. cup; Dark part-Brown sour milk, one-half sugar, one CUlp; molasses, one-half of tartar one teaspoon; all cloves, tablespoon, cup; butter, cream cups; yolks of four eggs; on each o~e-half. spice, beat and mixed with the light part.-Mrs. William Cudleys. flour two and one-half soda, one-half and nutmeg, cinnamon, teaspoon; one-half ground, cup; DELICATE CAKE. One cup of granu13ted sugar. one and one half cups of flour, one- cup of butter, of baking half ,cup of corn starch sifted with the flour, one-half one-half powder. cup of milk, Flavor with ~lmond.-Mrs. the whites of six eggs, two teaspoons Jdhn James. DELICATE CAKE. One and one-half CUIPS of granulated cup of milk, white of six three thirds three even cups of sifted flour, put add the milk; Flavor with lemon and stir in the flour and mixed. then put eggs beaten teaspoonfuls sugar, one cup butter, sbiff to a of baking two- froth, powder, to it add the beatelll eggs. together, St~r butt'er and sugar well in the flOur and last, the whole mixture well.-K. D. Martin. One ('up of white sugar, one-half two table- spoons milk, one-haH teaspoon soda (scant), one teaspoon cream tart.ar cup butter, two eggs, COOKIES. one-half teaspoon vanilla, flour enough to 1'01l.-lVIl's. F. B. Trathen. CHOCOLATE CAKE. Two heaping tablespoons foul' eggs, one-half grated chocolate, one-half cup sugar, one. cUP' sweet milk, one and three- half cup butter, quarters cups Dissolve chocolate flour. one heaping leaspoon in five tablespoons powder. baking of boiling water. _ Beat but- then m~ilk, then the add whites of eggs little of the flour, to a cream. ter and sugar mcited chocolate and flour. Gi\'e all a good heating, in,a beaten to a stirf a nd last, one tea,>poon of vanilla.-Mrs. S. Trathen. then the baking powder add yolks well beaten, froth. NUT CAKE. one cnp of butter. Two ('ups of sugar (scant). foul' eggs. one-half three cups flour, one teaspoon baking powder~ a pinch of salt, (floured). bowl nuts. one-half bowl raisins, cnp milk, n ~Gas:)c')n vanilla. one-half Bake almost two hours in a slow oven.-Mrs. F. B. Trathen. DEVIIJ FOOD CAKE. Part one-One cup grated chocolate, Set on stove to dissolve brown sugar. 2 when cool. Part two eggs. one-half in flour and bake in layers two-One cup mille cup brown two cnps in quick oven.-Mrs. one-half cup milk, one cup but do not boil. Add to part cup butter, soda. sugar. flour, ont one-half teaspoon John James. :::Ut FRUIT CAKE. Two and one-half tllpS dark brown pound each of cUl'l'ants one teaspoon baking soda in one-half f'offee.-Mrs . .John James. and raisins. one-half each of ci'n,namon. cloves, cup boiling water. sugar two cups butter, pound citron, O'l(> six eggs. allspice, mace, one teaspoon flour, one glass fonr cups SPICE CAKE. Two-thirds cup sweet milk, teaspoons baking l'Uisin~ in frosting.-Mrs. cup butter. one cup brown sugar. one cup molassps. ono two of spUces; put eggs. one-half of all kinds three one teaspoon three powder, nutmeg, flour, cups E. E. Thompson. QUAKER POUND CAKE. Two cups of sugar sweet mi1l{, one and one-half Thompson. and one small teapoons cup bUlter. of baking three powder.-Mrs. eggs. one cup E. E. Two cups brown strong coffee as prepared eratus, two of cinnamon, pound raisins, one pound currants. Mrs. 1<"", C. Kane. COFFEE CAKE. one of butter, the table. sugar, for two of cloves, one of grated four eggs, ooe teaspoonful nutmegs, one of molas3es, one of sal- OCt" N. S. Bray. four cups or flour.-Mrs. t' CITRON CAKE. cups white (From \Vhite House Cook I308k.) Three and (whites one cup butter creamed together: lemon extract. and yoll~s beaten separately): two heapling tea!Opoonfuls baking powuer. sifted with four cups and a half of flour. One cup and a half of citron slieeu thin and £Il'edged w;th flour. Divide lined with buttered letter 9aper.-~lrs. one cup sweet mill\, six eggs. into two Ca~H)Suor,1 bake oa teaspoonful vanilla 01' 1.. Ludlow. in tins sugar ROLL JELLY CAKE. Three eggs, one snia!l cup sugar, one large cup flour one teaspoon is enough for two cakes.-Mrs. to laste. Flavol' This bEldng powder. H.. Huddlestone. Two eggs. one cup sugar, one cup oream, teaspoon soda.-Mrs. spoon cream of tartar. onf' two cups flour. one tpa- R. H. Rickard. CREAM CAKE. CHOCOLATE CAKE. (leave whites of two for frosting), One and one-half three eggs. rr..i}k.one-half teaspoonful baking po\vder. one-half still'ed into the milk. ~1ix all ingredients pm.: together with Charles EIll:s. two-thirds each of cinnamon and cloves, ten-cent ('ups flour. one cup sugar, one-'half cup butter. cup of sweet two teaspoons and l\lix the EI.::icesand baking pOWder with the flour. toge! her and bake in three layers which are to hp plain white cake of sweet chocolate top ot cake.-Mrs, frosting. gratell Frost SUNSHINE CAKE. 'fhe whites of eleven eggs. goblet's of first beat the yolks of six. a goblet and a half 0f of the whites and thp yolks theIf add the sifted sugar, t'hen Bal~e in tin for about onp-half flour. one teaspoon suga;. one und one-half Flavor with orange; then put them together, the flour a~Hl the ('Ifam tartar. pulverized cream tartar. separately, last an hour.-Mrs. PI~slc ALMOND CAKE. One goblet full of flour sifted four times. one and one-half gohlets Of sifted two times, one teaspoonful powdered sugar. \"hites of ten eggs. (orne t'O a boil; yolks of three ()f corn starch, it in at last.-Mrs. M. Cook. 1"01' filling-One one pound almond blan('he goblet of cream of tartar. Ipt it eggs well beaten with a tableSI)Confui and shapp it fine and put full of sweet cream. LAYER CAKE WITHOUT SHORTENI!\'(L One an(1 one-quarter C'up of sugar, four eggs beaten separate', fOllr t:lhlespoons milk. taste, one cup flour. one tpaspnonful haking powdpr, whites of t.lH' eggs adcled last. hake in a qnicl\ ovpn- MIS. Prisk. flavoring to suit Fl1l'IT CAKE. On€' pound butter. on(' pound currants. pounds pint mola"sp'J. soda. onf' one tahlrspoon three-qllarter and onp-half pa('h of all kinds sugar. IJrown pound l'itron. POUIHls flour. two pounds one tpn of spic,ps.-:\1rs. cup eggs. raisins. two nuts. bne one-half tpaspoon F. B. Trathen. Onp ('up ancl water, l1ather thin Lf't stand FR('IT LAYER CAKE. sugar. on('-half j"lly onp-half tpaspoon take two Pggs, f'UP hutter. ('up one one-quartpr soda, al)out onp-half two jelly flour. c'up and adcl hot water. cu') cups raisins, is brst; till jelly is dissolved; then add soda.-~trs. John Strong. Onf' {'up hrown anp tablespoon sugar. sa!eratus, CAKE. GINGER cup one one cup hot water two shortening. einnamon. allsllil'e. te::spoo:l ('ups O£1(' seedpd raisIns. three CUI;:JS flour. ovpn.-~trs. ,John Stewart. PRINCE OF' WALES eggs, teaspoon and in moderate onp-half cup molasses. two one or sour milk. teaspoons Bake one-half g~nger, in long one pan One molasses. ('up £0111' milk. When Trafelet. rold ('Ull sugar. one-half one on, 'put oae-.lalf teas{;c;on cup c!loPIHI frosting CAKE. egg3. two teaspoon cup butter. !'innamon. raisins. one two cups flour. filling.-Mrs. S. Sleep. Jr. three soda. tablespoons three-quarter Bake and in layers. 1\11 s. E. One bowl one bowl ('up molasses, raisins, butter one and cups two teaspoonfuls level spoonful one cloves, salt. two five fruit. adcl egg,:;, mola3ses powder with the flour. with the hutter and in well greaserl paper l'horoug'.1Iy and .h~ns. lard lined .. John M. Rkhards. FRUIT CAKK cHrons, bowl lard mixed. one eight and eggs. one-half three bowls of cups dark brown four teaspoonfuls cur- flour, cin- nutmeg vanilla. bak- in- sugar. teaspoonfuls spoonfuls and su-gar. mix arld baking Sift these to the in a moderate allspice, one powder. salt the and named graduallY. last fruit o\'en, for two rants. one nnmon.two grated. Chop ing gredients Bake hours.-Mrs the Three eggs, one CHEAP cup sugar. ,'up currants, one flour teaspoon 0\ ('n.-Mrs. R. K. "Tpst. one soda. cup raisins. one to make FRCIT one CAKE. cup butter. teaspoon a stiff batter. one {'\lip sour milk 'on<> lemon cinnamo~~. one pe2J. BalH' in a moderate Foul' onp and l'NO cups Samuel. one-half cups and one-half .Jeremiah. thi.rtieth SCRIPTlTRE CAKE. ClipS F1rsr Kings. .Judges, fifth chapter. fourth chapter verse, ,22nd last 25th sixth chapter, chapter, 12th 20th vel'S? veq'se, raisins, sugar; cups two CUPS Nahull1, two verse, clause; First tbird First Samuel, chapter, 12th verse: one cup Nnmhers t \"fO tablespoons tUl;te with Second Chronicles, 17th chapter, one-half spoons Amos. 4th chapter, (or making Gilmore. cup of .Judges. 4th chapter, 5th verse. 11 verse; 14th ehapter, 9th chapter, seventeenth Season 9th verse; 25th verse. chapte!:,. 8th verse; to 6 of Jeremiah. 13th verse; two tea- 1.'ol1ow SolomDn's prescription last clause; 2d chapter, 19th verse, a pinch of Leviticus. a good boy. and yon wil have a good cake.-Mrs. IA. A. LEMON CAKE. Three 'sugar. teaeups one cup butter, teaspoonful in one cup sweet m~lk, fOllr full cups sifted flour, and the juice to be added \Vhen cold ice with lemon soda dissolved bstly. the very last. Bake in two shallow tins. idng and cut peel and juice of one lemon, into sQuares.-Mrs. A. H. Ryckmab. the grated five eggs, level ALMOND CAKE .. Angel food layers. lets of pulverized tanar. whites of the eggs to a stiff last w~;th the cre~m of tartar. the flour and sugar Sift The filling for this cake-one three Then -stir three the yolks of corn starch, mixed. of almonds eggs, sugar, one goblet of The whites of ten eggs, one and one-half gob- of crea,m beat the the fttour flour, one teaspoon foUl' times before measuring; add the sugar gradually, froth, Bake in three layers. cup of sweet cream; put it on to boil; of tablespoons into the boiling cream, ~ne-half pound ()IDjeteasrpon of sugar, chopped fine. Add last.-Mrs. John James. SOFT MOLASSES CAKE. one-half One cup molasses, cup sugar, two cups flour, one teaspoon soda, one egg. one cnp water. one-half teaspoonful one-half Stir all cup shortening, together then add of ginger.-Mrs. W. E. Mack. BREAD CAKE. Two cnps hread sponge, one and one-half half cnp butter, snit.-Mrs. L. Ludlow. two eggs, one teaspoonful cups brown sugar, one- and spice to l'aisins soda. 'WHITE AND PINK CAKE. One and one-half CUIPS beaten cup sweet milk, whHes of six eggs beaten cup butter, one-balf sugar, two-thirds cream; three cups enough for one tablespoonful hot water flour and three two layers teaspoonfuls and to remainder baking (enough ~wder. for one layer), of red sugar to which has been added just to dissolve it nicely.-Mrs. W. J. 'Webb to a stiff, 'I)ake out add enough SILVER CAKE. Whites of one dozen eggs, ot each onle cup, cream or sweel milk, one ~). flolll', five cups, white su~ar and hutter oream of tartar, one tea- soria half spoon, in a deep }lan.-l\lrs. William Cudley, teaspoon. Beat and mix as the marhled cake, Bake Yolks of OIle dozen eggs, five cups flour. GOLD CAKE. one cup bUlt:.'I" one and one-half half teaspoon, Mi:xed same cream of tartar as marbled one teaspoon. cake.-Mrs.\Villiam (,lllpS cream or sweet milk, three cups white sugar, soda one- Dake in a deep loaf pan. Cudley. One ('up of white sugar, LAYER three CAKE. out leaving eggs, mille two teaspoons 1\1rs. E. E. Thompson. the whites of two for of baking powder, tablespoons frosting; one and one-haIr of melted one-half butter. five cup of sweet cups of flour.- One large cream, ('up butter, two three sweet teaf,poonfuls yolks of seven eggs and whites D. Martin. CAKE. QUEEN cups sugar, of baldng of four. four cups powdei' flollr, one cup of in the the flour, and flavor with vanilla.-Kat.e NO.1 PLAIN' CAKE. One ('UP sugar, one-half cream, two cups of and sugar. more, one cup of milk, powder, butter Add one cup of skimmed milk. of sifted flour with two teaspoonfuls aven.-Leo Hallick. one egg and the yolk ui cup butter, flpur, two teaspoonfuls T,hen add one cup of sifted Add beaten of baking eggs, and lastly, Bake powder. two of baking flour. one cup in quick CHOCOLATE CAKE. loaf. Two cups pound of baker's of sugar, chocolate. teaspoonful two cups of flour. Cream, butter cup of hot water, eggs, milk and lastly, one-half one-half cup of butter, cup of €lither of soda, one-half teaspoonful and sugar well; and powder. baking and mix with butter flour and Either layer or eggs, one-half powder, three Sllur or sweet milk, one-half of baking meh ,'~ocolate sugru. Seald soda ~blllick. Add beaten in one-half in one-half Clip of hot water, if sweet milk is used.-Leo NUT CAKE. one and one-half cups of sugar, three Onc-hnJf cup of butter, cups of one-half flour, one and one-half t \YO and one-Jalf ing powder, ferrf'tl l'U ~\'Ith the powder. Mix w~th the milk and nuts bake in pap.er Hallie!.:. cup of milk, one cup of any meats then of nuts the flour into a firm batter minutes.-J teaspoonfuls add beaten and sugar; in steady thirty-five Cream, butter oven, eggs, lined tin. for eg~s, of bak- pre- sirt- and 160 (\0 One and onc-half '.\hites of ~~:x eggs, WHITE LAYER CAKE. CUP8 milk, two teaspoOllS baking powder.-Leo l"UPS sugar, one-half cups three Hallick. flour, DARK cup butter, tab lespoolls molasses. C1\KE. One cup sugal', ona-'Ialf three f:;our mil k, 1),1ecup chopped raisins, oae-half ('ups flour.-Leo Hallick. two eggs, th ree-q ua rters three-quartf'I'S teaspoon Cll}' of ~oda, two and o:le-talf teaspoon cinnamon. CHOCOLATE 'VhiLC of fOHr eggs, well beaten, MARBLE two cups of white sugar, CAKE~ two teaspoonfuls of baIting, powder. with one CUll of butter, one cup of sweet milk. with aro well mixed, olate grated milk. two of light Beat well and place in a buttered take Oile cup of tile batter. fine and moistened with then one of dark, and so on.-Blanche an,d stir cake tin, two tablespoonfuls in one bar of choc- sweet 0. first a spoonful Lawrence. of creamed three cups of flour ~:;ted, 'When these ingredients Light part.-whites of three eggs, one-half cup of butter, one-half MARBLE CAKE. two cups flour, one-half cup milk, cream tartar. cup hutter, r.up sugar, one-half (me teaspoonful l110lasses, one-half each cinnamon, eutter palts, haYing the light PUlt on top.-Mrs. the h:n and put cloves. nutmeg. in the pan altern,ate One-third Cups milk, layers of T. G. Hodges. Dark part-Yolks one teaspoonful soda, one-half teaspoonful sod.3., of three eggs, one cup teaspcon flour, and dark two cups light DARK LAYER CAKE. One cup brown sugar, one cup butter and lard mixed. cnp cup milk, one cup molasses, one teaspoonful (-''('am tartar, (-nough, to make batter. Bake in layers.-Mrs. one teaspoonful each of cil}namon, thrf'e eggs, two teaspoonfuls soda, cloves, nutmpg, flour T. G. Hodges, for cake-Two Filling Just enough to spread layers and on top.-Mrs. cups pulverized nicely. Flavor with lemon. T. G. Hodges. sugar. Moisten with milk betwt: en Spread sugar, molasses r~ll!sins, two cups, Butter, t'.vo cups, two grated nutmegs, two teaspoonfuls 'frs. T. G. Hodges. CAKE. FRUIT and sweet milk, of each one cup, currants pound, six eggs. citron soda, chopped, one-half one teaspoonful cinnamon. cream tartar. one teaspoonful; Flour to thi('ken. Dake two hours.- COFI;~EE CAKE. Two eggs well beaten. one-half cup butter. one-half quarters cup of brown sugar, one cup stronf thr('e- cold coffee. one cup mo- cup lard, 61 lasses, one cup raisins, one teaspoon cloves, one teaspoon cinnamon, one teaspoon eoda.—Mrs. J. K. Brown. NUT CAKE. One-half cup of butter, two cups of sugar, four eggs, beat yolks, teaspoons baking one teaspoon vanilla, one cup chopped nuts, three powder, one cup milk, three cups flour, and beat the white of eggs in last. Bake forty minutes.—Mrs. Manley, MARBLE CAKE. Light part—One cup granulated sugar, one cup butter, one-half ::1-:, whites of three eggs, one teaspoonful cream tartar, on-?-half b ftspconfttl saleratus. two cups flour. Dark part—One-half cup brown sugar, one-quarter cup butter, one-half cup molasses, one-qu;r*cr cup rcilk, cae-half nutmeg, one teaspoonful cmnamon, one-half teaspoonfni two allspice, one-half teaspoonful soda, one teaspoonful creani tartar, :wcr, yolks of three egge.—Mrs. J o hn Terrill. A VERY RICH CAKE. Five pounds of the finest flour, three pounds of fresh butter, live pounds of currants, two pounds of sifted loaf sugar, two nutmegs, one ouncs of mace, half cne-quaiter ounce of cloves, sixteen eggs, one pound nf sweet almonds, half pound of candied citron, one-half pound each of candied orange and lemen peel, one gill of wine. Mix all well to- Time five or six r. Yolks and whites will be put in separately. oar*.—Mrs. Trev* thick. C O F F EE CAKE. One cup of sugar, one cup of molasses, one cup of butter, one cup two two cups of chopped raisins, four cups of of made coffee, flour, , two teaspoonfuls of soda.—Mrs. A. H. Herron. M.Prisk, Jr. f l)('u leI' III Fancy Groceries and Provisions, Etc., 62 GO TO WILSON'S FOR Rifle aSFlFG@ti@FlGD')! f!FJwiYS, €Io/8@m, a~e@PFl r Ge IGe ~@@@ J:aurium. 3uilding. I Lake A \'l'11 lie, enr'- I;tda St., LAURIUM, MICHIGAN Next Door To New Balik PHONE 296. Lindell ller of Pe\\'HLJic. ~.*- '*~----~ , W. F1.lJEJWER , II B. FZIRS1lZallf\~g I En~l"ll\"ill~, J Ellx] EUJR¥ 51lZSRE Fille W"tt"h p:l i,.j \Ig' H ~l'eeiH It}'. "HlI .Iewel,".'" He- Jill 600ds Hecla Street and Work 6uarantttd. Laurium. Oppositl' Laurlulll PhilI'11l0(',\'. I I I ~ ~~--- '---~-_._-_._.- - - --"~ ----~* " ([llnkirs and p;:;, lemon extra-ct, to In squares with an almo~1l1 on each. This wlill ke~!l ~iX \Voodw~ ;'c1. two teaspoons powder, baking flour One and one-quarte!' teaspooln. c!o'v'('s. one teaspoon or sour), one tf':lspoon, a soft dough.- -Annie Taylor. I"RUIT COOKIES. cupc:; sugar, one C~i!J butter, (llarter cinnanlcI!. (ilt" level, soda diii>o' \'1;(1in tbe milk; eggs., three lint: cup milk (sweet flour to m\k ..~ GRAHAM COOKIES. two cups white sugar, Two cups sour cream, cup ,four cups graham flour (sifted), one teaspoon of salt, soda and Stephen two eggs, one-half two teaspoons. teaspoon.-Mrs. Drop with a wet molasses cinnamon Gage, Walled Lake. COOKIES. Three eggs, three teaspoons "1rs. R. H udcllestone. two cups ~llgar, one cup milk, one cup melted butter, baking powder aDtd mix soft.- in flour, to taste flavor COCOANUT COOKIES. One cup of butter, ll~:]k. one and one-half ('Hough flour to roll out thin. cup of sugar, teaspoons of baking three eggs. cup of cocoanut, cup of powder, pinch of salt, and F. Knight. Bake ~ll quick oven.-Mrs. One-half cup butter and one-half OATMEAL CRACKERS. sugar, one beaten egg, one teaspoon soda in two tablespoons one cup flour. a knife. Bake three cups rolled oats. quickly.-hate Bennetts. Roll cup lard melted, Ollp cup brown hot water, in squares with thin and cut CHOCOLATE NOUGAT. cup butter, sligar. one-half One cup granulated snur milk. Olle level !"eeded raisins or one cup nuts or both. :-poon \'anila, ('ream, Sligar and hutter. :"Bel hent all two eggs, Olle cup teaspoon soda. one and olle-half cups flour. one cup two quarters chocolate. one tea- Drop the eggs in one at a time then milk with soda an it. ArIel melted chaco-late, together. 64 in shallow pan and bake forty minutes in slow oven. Frost the Put lUlJ.-Kate Bennetts. One cup brown ~j)r)on(uls hut water. ~\1n;.1'1. Cook. :::ingar, one one-J~alf BROWN COOKIES. cup shortening. teaspoonful uf soda, one cup molasses.- two eggs, twu table- One cup molasses, GINGER SNAPS. one of on.) cup sugar, of ginger, flour teaspoonful to roll very thin.-l\Irs. one of soda, dissolved C. E. Paull. GINGER SNAPS. one lard. in hot water, tablespoonful suffidem Molasses one Clip, broy'u sugar one cup, butter Clip, one egg. pinch of salt, ginger one teaspoonful. 0118 teaq>oonfuI. water 01' ccffee, :n f quit-Ii: oyen.-Mrs. soda on'~ 1paspoonful flour enough to knead rather T. G. Hodges. dissolved and lard mixed une cinnamon and clo\-e~ cup boll ~n:.; in 9ne-half soft. Roll th~n and bate Sugar tw,) ClipS, two tcr.spoonfu!s, lal thin and bake PLAIN COOKIES. 011e cup, sweet milk one cup, cream of tar. Roll butter s.oda one teaspoonful, to make a dough. flour in a quick c\-en.-Mrs. T. G. Hodges. CREAM COOKIES. One Cll!) butter, one sugar. three .I 'mon, C';:) yanila 'leI'. Mix very soft with fhllr.-l\1rs. ,three tablespoons milk, Manley. eggs beaten three light, teaspoons one tablespoon pow- baking MOLASSES COOKI ES. Three cups New Orleans molasses, one cup lard, one-half ('ne-half di~polyed ill cup brown sugar, one teaspoon <'innamon. four teaspoons three-quarters ('UP boiling water. two tablespoons eup lHItter, sod<" ginger. COOKIES. Two ClipS flOlll', two teasI>oons baking flour one eg~. enough cup sugar. one-half ~:lrs. H. K. West. powder, one-half Clip rBlisins, to mix into a :::ioft dough.- COOKIES (Gaud) Two ClipS sugar, one teaspoon tartar. one ClI!~ ontter, soda, flour to 1'011.-:\'lls. A. Bradburn. fonr eggs, two teaspoon~ cream O",e C\lp shortening. OAT~U~AL C'OOKlES. C)Ll' Clip sugar. Olle ('U)) 110\11'. one Uaspoon and add wat!'r or milk enough in quiek oyen.-Mrs. baldn,5 F. B. Trathen. powder, pinc'h of salt. tu makp ni{'p batter: fiue o..ltmeal. one ClIIl togethf'r thin and bake :\lix wc>lI roll •• 65 Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda, flavor to taste, flour to roll.-Mrs. A. Bradburn. SUGAR COOKIES. One egg, one f:Our milk, one sod a.-Mrs. W. A. Bateman. GINGER COOKIES. brown one cup molasses, sugar, cup one tables\)oonful cup lard, of ginger one cup and of GINGER COOKIES. One cup C. sugar, one cup N. O. molasses, one cup bolllng water, two teaspoons one cup shortening, ginge~, one teaspoon each of cinnamon and allspice. one teaspoon saleratus .:n the water, Boil sugar, shortening, molasses utes. Then add water ann saleratus add flour enough to roll nicely. Roll .Mrs. F. B. Trathen. and spices twenty min- and set aside to cool. When cool together thin and bake in quick oven.- Fruit Cookies. One and one-half cups sugar, one cup butter, oo;e-half cup molasses. one cup chopped raisins, one teaspoon all three eggs, one cup currants, kinds of spices, flour to roll.-Mrs. F. B. Trathen. ROLLED OATS WAFERS. One cup rolled oats, one cup flour, one teaspoon baking powder, two- thirds cup bntter, one-half cup sugar, one egg.-Mrs. John James. CHOCOLATE COOKIES. One cup light brown sugar. one-half nuts, one-half cup raisins, of flour, one egg, one-half spoonfuls of chocolate may also be baked in a loaf.-Mrs. one-half teaspoonful after melting. cup of butter, cup one-half cups cup milk, one and one-half three table- oven. This soda in the milk, Bake in moderate T. Burt, Mrs. J. E. Light. One-third cup butter, two and one-third HERMITS. tablespoo'n,s milk, third cup. raisins, nall)on, one-quarter Quarter teaspoon nutmeg . two CUt)S flour, stoned ann cut teaspoon two teaspoons in small pieces, one-half cup sugar, one egg, two baking powder, on6- teaspoon cin- teaspoon mace, one- clove. one-quarter . Orearn.,the butter, add S\.'gU gra.dually, flI1, and milk. MIx and sift dry ingredients Mrs. Addis Leeson. then raisins, egg well b'eat- and add to first mixture..:- KISSES. Two cups oatmeal or 1'01100oats, one l'Uf) 9Ugar, table spoon butter, Um-). two teaspoons ba.king powder one two ~$~, wt. and flour (Grease • 66-------------........- .........--.....,------------ One scant cup butteJ:, 6wee~ milk, one cup corn starch, and flavoring.-Mrs. A. Bradburn. DELICATE CAKE. two cups sugar, whlites of .ix eg~, two cup~ Dour' heaping, one cup of llttl.e aalt: SAFFRON COOKIES~ Cream one cup brown, sugar and halt cwp butter, beaten, a little salt, one cup currants, an one-halt box saffron boiled in a litee water. cups flour, thrile teaspoonfuls add three eggs "ell! a little lemon or citron peel" two baking powder, and one-baIt' Taylor .. Bake in gem tins.-Mrs. •One cup sugar, one-half HERMITS . cup butter creamed. three eggs, one-halt c~p boiling water, one teaspoon soda in water, one cup chopped raisins .. one teaspoon ftour enough to make stJitf. Droo teaspoonful time on buttered pan . ....Bake. until brown. You may use chopped hickory nuts it YOU Wiah.-Mrw. F .. B.T. each of allEl1ice, cinnamon, at and cloves, nutmeg, MOLASSES COOKIES. One cup N. O. molassE'S, one-half cup sugar (light prown or white) .. lard, one teaspoon one egg, one cup coffee (or milk), and cinDplmon, one soda in coffee, one-half teaspoon in flour enough to rQ.ll, pinch Ba1t.-M~. "C..' teaspoon baking powder A.G." two tablespodns ginger, allspice GINGER COOKIES.: Two cups molasses, on'~ cuP. sugar, one cup butter, one cup bot wa-. cinna. two teaspoons two teaspoon,s of soda, Qne teaspoon tel', n.ion. Mix thin and bake Qui~k.-Mrs. ginger, \!:. E..'l'hompsQn. GINGER COOKIES. Two eggs, one cup brown sugar: one ~up shortening, tour lasses, teaspoons gingE>rand enough flour t~) roll.-Mrs. W. J. Webb. tablespoons vinegar, three GINGER SNAPS. one cut> roo" soda, Qne teaspoon. One cup sugar, one cup syrup, half cup larQ, half eup butter, on-e of- ~ooa.'mi~.ed with viue. egg, two tablespoons gq,.r, flour t~ thicken. ton tbin:; b~~e 'm tl\!ieJ\ ~v~ ..~--lhs. oue te~PQon vinegar, Roll J~~~ ~- GINaEn ~NAPS._ Two eggs, one cup dark sugar, one cup molasses, gingel'. Let st.a.D.dtwo hours.. ~ two teaspoons soda, Mrs. TroCelet. two teaspO( ns and rQll QUL- "( 67 CREAM COOKIES. One cup gramulated sugar, one egg, one cup sour cream, one tea- s>i.X)onful soda flavored with lemon- Handle dough very soft. Will keep one year.—Mrs. J. Prisk. CREAM COOKIES. Two cups of sugar, one cup of sour cream, one cup of butter, four eggs, one teaspoon salt, one teaspoon soda, nutmeg or vanila. Mix soft. —Mrs. W. J. Webb. COOKIES. One and one-half cups sugar, one cup butter, one-fourth cup milk, one cup raisins, three eggs, two teas-poonfuls soda, one teaspoonful each cinnamon, cloves, allspice; piece citron chopped fine, flour enough to roll-—Mrs. Ludlow. COOKIES. Eight tablespoonfuls of granulated sugar, six tablespoonfuls of melted butter, four tablespoonfuls of sweet milk, two eggs, four tea- spoonfuls of baking powd«r, three teaspoonfuls of vanila or any flavor(cid:173) ing desired. Stir the butter and sugar together, add the beaten eggs, then: the milk, then the baking powder, flavoring and flour to make a dough. Roll into a thin sheet, cut any desired s»hape, sprinkle with sugar and bake in a quick even.—Mrs. Helen Hargrave. SUGAR COOKIES. One cup of sugar, one cup of butter, one-half cup of sour milk, two eggs, one teaspoon soda, and nutmeg. Mix soft and roll thin. Bake in hot oven-—Mrs. W. J, Webb. SOFT COOKIES. Good. Take one cup of butter and two of sugar; rub them to a cream. Mix with tjhem three well-beaten eggs, one tea cup of milk or cream, six cups of flour, one teaspoonful of saleratus, and a little nutmeg.— U. D. Martin. Two eggs, on cup brown sugar, one cup butter, one teaspoon baking powder, one teaspoon of vanilla. Flour until stiff.—Mrs. Trafelet. ROCK COOKIES. LEMON COOKIES. Four cups of sifted flour or enough for a stiff dough, one tea cup full of butter, two cups of sugar, the juice of one lemon, and the grat(cid:173) ed peel from the outside, three eggs whipped very light, beat thoroughly each ingredient, adding after all is in, a r.alf teaspoonful of soda dissolved in tablespoonful of milk. Roll out as any cookies and bake liaiht brown. TTse no other wetting.— Mrs. A. H. Ryvkman. One cup ~rated cocQanut, Qne and one-half COCOANUT COOKIES. cups sugar.thl'ee-fQurths cup Qf butter, one-halt baking PQwder, Qne-half to 1'0'11 out. cup Qf milk, teasPQQnful extract Qf vanilla, twO' eggs, Qne large teasPQQnful and flQur enQugh OATMEAL COOKIES. One and one-half cups Qf C. sugar, Qne cup Qf butter, two ~ggs, two teasPQonfuls Qf b~kUng two cups of rolled oats, PQwder. Roll thin.-Mrs. twO' cups Qf flQur, R. H. Rickard. One cup sugar, Qne-half CURRANT cup butter, COOKIES. three tablespoQnfuls twO' teaspoQnfuls eggs, teaspoonful quick Qvan.-Mrs. lemon extract, S. Sleep, baking powder, Qne-half cup currants, two cups Jr. flour. RQlled thin. milk, two Qne-half in a Baked One cup mola.sses, tfu'ree-quarters one eig, cups teaspoon Stir and drop 'in dripping flour, one DROP MOLASSES COOKIES. three-quarters cup Qf sugar, cup bQiJdng water on two teasPQQns ginger, Qne teasPQQn cinnamQn, pan.-Mrs. A. Bradburn. one half' cup butter, four salt. soda, little LAYER CAKE. Sugar, Qne cup, milk, one cup, butter, three eggs, Qne teasPQonful size Qf egg, Qne teasPQQnful flQur to make baking powder, Bake in three layers.-Mrs. T. G. HQdges. lemon extract, batter. G9 I. I• I I I f•• I .. NO. 'PHONE 439. of Our well knowlI brands CANNED GOODS Monarch: White Horse, Reindeer, Etc. Repl'eE:enting Reid, Mnrooch Chicug-o . & Co., .. Do You Want OUt? If not HOW )'011 ma,T later. and it will h(~ca~lJ ill 0\11' pocket at f. ]. tioodSOlt'S. if uonght A $400.00 piano WillllOt is paid for it. WhpI'e you get one dollar's worth for $1.00. la!';t longer nor souml hetter because $4il5 OrgnIls at $35.00 and upwal'd~. Pinnos $1;:)0 and upwar'ds, I'lold on JlaJ'llJ~nts of $5.00 pel' 1lI0nt.h; all;(J old instruments taken in exchange. improved White Machine. The latest Also see sumple~ of sectional F. J. COODSOLE, book C'IISPi-l. 'rhe best at 10weAt price, 2400$(tola Sfftt', • •• [alfll... 70 in beauty She walks Of cloudless climes And lovely though She is not lovlier like the night and starry skies; she is to sight, tl.:an her pies." COCOANUT PIE. Scald one cup of milk, Leat and one of corn starch. thickens, of sugar, it nut and let cool, of the egg beaten and brown in oven.-Jessie Clark. then add (.ne h'3lf teaspoonful to a ftotD. Have the yolk of one egg with two table9PQons Mlix with the milk, cook and stir until of a cup of cocoa- and the white in the custard of vanilla put the crust baked, take from the fire and add three-quarters tablespoons Tal{e three CHOCOLATE. PIE. sugar, one-half Mix with the yolk of one <:gg, three-quarters has been dissolved stove and cook until vanilla Put on top and brown.-Ml's. into crust. Make meringue James Burgan. tablespoon$ all one and one-half and pour stirring thick, cake sWeet chocolate, of a cup of water, of corn starch. the while. Wth~m cold, the white of grated. in which Put on flavor with of tbe egg. One and one-half pints milk, three two tablespoonfuls cloves and cinnamon, cup sugar, lemon, Boil milk, add corn starch, off. Beat having high brim. in yokes, etc. dissolved Pour LEMON: PIE. tablespoonfuls one teaspoonful butter, juice of two lemons, or three in hitUe milk. When it reboils yolks at once into pie plates corn starch, each extract one ot eggs. take lined with paste One lemon', one cup sut;ar, one egg, one tablespoon one tablespoon of water.-Mrs. E. E. Thompson. LEMON TARTS. ot cake crumbi, MINCE PIE MEAT. Three pounds one teaspoon pound citron, half raisins, three Sweeten; measure eider. again.-Mrs . .T. Stewart. stoned, lean beef, one handful each spices, pounds currants, beef ~n a bowl of salt, and 'half chopped, two pounds one four pounds one pint molasses, one pint ana lJ>ut in as much apples suet, Three l-arge lemons, half pound of cllrrants, MINCE MEAT. apples, suet, three large one pound one pound of two pounds' sugar, raisins, one- one ounce citron peel, one ounce lemon peel; halt cup jelly apples may be chopped br grated.-Mrs. ,V. A. Bateman. 71 CREAM PIE. ~wo CUP8 sweet milk, one cUl;>white ~15, sugar, bour, P.ut two dessert one-halt then spoOJ\s t'Ol"n water starch, and V'anilla. beat YQlks ot ~gg8. Put into bther halt. Lflt sugar, one teaspoon Put corn starch with oue cup water, va~illa, tbree Take milk, of an one-half water; on to boil one-quarter E. Trafelet. ('001 a little.-Mrs. CHOCOLA TE PIE. grated chocolate, four Rub the chocolate in the corn starch. tablespoonfuls tbree TIITee tablespoonfuls eggs. vanilla. then stir corn starch, one teaspoonful heat to b<»ling; Take trom the fire and let cool. Beat the sugar, put all light. cOver meringue made. of the whites of sugar. and Whip UII together Return and when the d.lrocolate mixture Bugar, a saltspoonful smooth Stir until well one tup mll~ one teaspoonful salt, and thickened. the yolks ot the eggs well with is cool add salt and van1lla; Bake with one crust. When, dona in the milk of the eggs and three tablespoonfuls to the OYf,n and brown.-Mrs. L. F. Lawrence. "Wbat moistens What Two-thirds and two-thirds one-halt A. H. Henon, of a nutmeg. One orange grated, ('un of .w~t milk. PUMPKIN PIE the lip and what brightens ca.lls back HI£,; past of -a cup of pum'lkin, 'Cups of milk. one egg, one teaspOOn level like the rich pumpkin two-thir{Js of a cup of sugar, one full of ginger, the eye? pie?" Bake one hour In a medium heated oven.-Mrs. ORANGE PIE, one cup of sugar., one egg, a little butter, one Two cruits .Very nlce.-Mrs. C. E. Paull, FAMILY PIE CRUST. of flour before siftin,; scant one-half coup One anti ~e-halt ot White Cottolene; cupfuls three ThhJ Is tor upper tablespoontuls crust and under of a large water, pinch of salt. with the flour. W~en it the salt in the flour and sitt it. very gradually, Put the shortening ph~ plate. in mixing put in the water avoid Wet streaks. nour on the molding half of the crust trom you. It it trom you again. Whefl pottom of the pie dis.b; three or (our ~ash4Wiin it for the ~ape chopping Do not knee.d it with board; and gather is not the proper it is ot fin,lsh Ul'6 upper into a little flour it turn it at shape tJhe required crust or steam. the rolldng 'pin, round 'I'ake the knife is well cut tin or yelloW' and Use together, the mixture the hands. take'a to and trying Sprinkle some little more than it out and roll size, cover and the sa.me way, and make roun(l pile, and roll the sides angles right Arter the pie mater ... 72 ial'is put in, together.-Mrs. the upper Owens. crust put on, pinch the edges ot the crusts neatly Yolks of two eggs, one cup of sugar; LEMON PIE. l€mon, one cup of grated of butter. Use whites for bread crumbs, frosting. COCOANUT PIE. juice and grated one cup hot water, rind of one small piece Boil one pint milk, n~cken with two tablespoons size of hickory butter piece ~orn starch" stir- nut, three-fourths red up in cold milk, (;Up sugar, vanilla. crust put on top. Makes, Bake tw'o pies. yolks of two eggs, one cup shredded first, Beat whites first. cocoa.~ut; add a little flavor with and sugar MRS. W. E. MACK. Grated tablespoons the f1!ze of a hickory minutes. crust Bake I:EMON PIE:' rind and juice of one lemon, corn starch, three-fourths' nut, one-half first. Put whites two eggs, cup sugar, (save white) a lump butter cup boiling water .. Cook about three 'about ten of eggs on top. MRS. W. E. MACK. Yolks of two eggs, juice. of two orangt;!s a.~d,grated ORANGE PIE. cold water, t,wo-thirds cup sngar, three tablespoons rind of one, one corn starch. thick. Whites on top. MRS. JOSLIN. glass Cook till One slice of bread, one cup of boiling water of sugar, one lemon, two egg yolks in pie; whites on the bread, frosting: for one cup LEMON PIE. Two pounds lean MINCE MEAT. beef' boiled; when of apples five pounds fine, cold chop pai~'ed and' chopped, fine; , three of suet minced 'Pounds of raisins, citron, tablespoon three pounds will keep until seeded, tablespoons two pounds of cinnamon, of currants,' two tablespoons one-half of allspice, one tablespoon of fi.ne salt, one grated of brown spring. sugar, one-half gallon I sweet of MRS. JOHN JAMES. on~ p~und three pound ot of mace, one nutmeg, This cider. Bake first one crust, tor pie: beat in; Filling the yolks boiling and stir grate then starch, Wet with milk the consistency lemon; when cool put of thick CREAM PIE. being careful Put one cup of milk of rind and two eggs of one into cream take stir in crust and beat to pick it so that over baUling water; when it will be flat. is it cup sugar'together two tablespoons and one-halt lemon, of corn boiling milk; wfh'en it becomes fro'm fire and add j1.Ufceof small the whites oi two eggs,'adding . , two tab!espoons of sugar, to let egg brown nicely. spread on top an~ bake in oven long enoagh MRS. F. B. TRATHEN. One cup sugar, one quart of milk, butter, CREAM PIE. boiling thicken with corn starch; taste. Whites for frosting. Two pies. yolks of four eggs. size of a walnut; when to suit Flavor MISS HOLLINGER. COCOANCT PIE. roll out Make nke puff paste, spoon butter, One pint sugar, the milk to boiling, sweet: milk, one small two tablespoons thJn, bake in large, deep pie tin. two Filling: vanilla. tablespoons Heat the yolks of the eggs, add the sugar and flour and some milk reserved cold; add to the boil- ing milk, cook three minutes, flavor with part of turn into the shell. make a mer~ngue of the whites of the the extract, eggs and one o\'er the pie and brown in the oven. MRS. HELEN HARGRAVE. add the butter, tablespoonful all the lime; of flavoring. flour, one teaspoonful sugar, balance two eggs, stirring Turn beat One tablespoonful eggs, three yolks of water. of leaving whites LEMON PIE. two-thirds for flour, cup of sugar, frosting; one len cup MRS. TAYLOR. one-half ~ , f \ <'MOCK MINCE PIE." One cup crackers, rolled, one cup raisins, molasses, one-l1alf cup vinegar, cloves, one teaspoon cinnamon. one pint water, one cup sugar, one cup one-half teaspoonful MRS. F. C. KANE. 74 J. H. Manier. ~ manitr and finnl ~ J. H. Hunt. J:io~ry, ~ Jt~d ~ Jlnd ~ Salt ~ Stablt. Lake Linden Avenue, ~----_/ Laurium. DEALERS IN I CLOTHING, Gents Furnishing Goods, Etc: 225-5th St., Calumet, Mich ............................................. 1'ltrlrlings. "He tastes Nibbles at But thinks Finds the dainty cake. the bread, the puddings fine." the jelly toothsome, COTTAGE PUDDING. One cup sugar. two eggs. two cups cream, one pint teapQonfuls baking powder. Beat then flour with the baking powder the eggs and sugar flour, one and together, sifted in, pinch of salt. one-naIf aoft cream. Miix to smooth Clark. batter and bake in hot oven thirty minutes.-Jessie APPLE MERINGUE. Spice and sweeten apple sauce. Beat eggs and pour into pudding dish and bake quickly. When well crusted pour on a meringue of the ,,~hites of three eggs beaten stiff with a little sugar. e'own slightly.-Jessie in two or Clark. three ENGLISH PLUlh PUDDING. One pound raisins, one pound currants, one-half pound suet. one tablespoon cloves, mace and nutmeg; One- half pound sugar, fruit together tu six hours-Mrs. John Prisk. teaspoon pound juice of one-half soda, one and one-quarter one-half in large bowl and dredge with flour. Boil butter, cinnamon, one-quarter one teaspoon lemon an,d grated pound citron, each ot rind. flom, one-halt six eggs, one pint milk. Mix from fivt: pounds BANANA PUDDING. Bring to boil one pint new mille mixed W1ith scant half cup of sugar. toil. U:em and serve.-Mrs. Slice four bananas Prisk. in dish and pour Stir quickly until S~lr in two well beaten., eggs it comes to a on the boiling custard CREAM TAPIOCA PUDDING. it stir Soak three tablespoons in a little ,vater; of tapioca over night tile morning cook one-half hour, add a little salt. Beat one cup sugar, and three tablespoons Jr.;}k and cook ten minutes longer. meringue of the whites of the eggs with powdered sugar, the pudding, and brown James Burgan. Serve cold. in into one quart of mlilk which has come to a boil, the yolks of four eggs with cocoanut. Add to the tapioca and Turn jnto dish and flavor. Make spread over delicately. tlhicldy w;ith cocoanut for eight persons.-Mrs. sprinkle Sufficient 76 GINGER PUDDING. Half a cup of sugar. half a cup of butter, half cup of mol.a.sses.. two teaapoons three eggs a cup at cups of flour. Steam in a mould one (me cup of stoned raisins, one-half cup of chopped citron, ginger, one and one-half v arm water, anel one-half houi-s.-Miss Daniell. spoons of baking powder, three and one-half PRUNE PUDDING. Stew prunes till light St~r the eggs Beat flavor. In.:tered dish and bake thirty minutes Serve with- whipped cream, 1)(> light. ed.-Mrs. Stephen Gage, 'Valled Lake. lightly till well done and then seed and chop; the whites of six eggs, add one-half into the chopped ,prunes, pour one cup, cup at sugar, and into a in a moderate It should flavored and a little sugar add- oven. CHRISTMAS PLUM PUDDING. one-fialf pound cuvrants, One and one-haTf pound raisins, pound bread crumbs, in half, three-fourths raisins and mince the suet haIr pound mixed peel, pound suet. eight eggs, cut wa::ih and dry the currants peel ipto thlln slices; grate the bread crumbs and moisten with the eggs which should be well beaten. that everything might be thoroughly a buttered mould. Tie it Trevi thick. r.olll's.-Mrs. one- three-fourth stone them, do not chop; the candied fine. Mix dry ingredi~nts Stir well the pudding into tightly with a flour cloth and boil five or six finely. Cut blended. Press FIG PUDDING. Mix one cup of bread crumbs, one-balf cinnamon, teaspoon o~,f;-quarter cup sugar; n.!'lted butter, one-half Steam in cups one-half hour.-Mrs. or cloves, on,e floured. one-half beat cup cup of flour, one teaspoon of baking powder. cup figs, obopped and slightly three eggs, add to them one-quarter teaspoon Stephen Gage, Walled Lake. HARD SAUCE FOR FIG PUDDING. O~e-half cup butter, one-halt cup milk, one cup powdered suga.r; cream, butter with hand, Flavor to taste.-Mrs. Gage. add slowly, then the m)lk very ~low.ly1. RAISIN PUFFS. Two tablespoons sugar, three heaping spoons baking powder. one tablespoon melted butter, Flour cne cup raisins, Put in cups and steam one-half Sauce for Above-One hour. cup sugar, one pint water, butter juice of one lemo~. Th~cken witlh OJ e~g, pinch of salt, starch mixed with a little cold water.-Kate Bennetts. SNOW PUDDING. f two eggs, to stitten. size or an corn little One cup water, one cup sugar, smothed with cold water. Boil let come to a boil and add .two minutes. f~ 1abl('~poons corn starch, Add juice f(jnr eggs. and put two lemons in glass of and pour cups until Cream Sauce stir beatf'n, sugar, which bas preYiously into these: for Snow Pudding-Take one and one-half come to boil. beaten whites over ready to serve. the yolks of the eggs, well cups milk and two tablespoons F. J. Goodsolc. Flavor.-Mrs. 17 ot three or AN EXCELLENT PLUM PUDDING Made "riri:lOut eggs. One-half pound on{. <::uarter pound flour, of of chopped C;i1~t. one-quarter six ounces raISIn';, pound one-quarter potatoes, one peel, one ounce suet sugar, ('Ul'ran"s. of bown (':lTHHed lemon l:3ix onncf'S l'nrrants, pound Qu,artl2r llOllTld of m~rhed uur.ce of flour. proportions ingredients; Iuixture or oasin do not quite Boil bping mixed of mashed add the treacle it will be spoiled. it, as over night.-Mrs. four hours. carrot flll and lemon Tie loosely the pudding Serve with wl~ne sauce. Trevithick. and ,:ugar well together; and potato, which of m'l~'l~u carrot, treacle of tablespoontnl of candie] hav~ rcady into l>n';, one citron. Mix the 'thow. other peel, but put no liquid ~n the 61' if put dn a room to swell. for in a cloth, have pudding should This is better the the stir BROWN BETTY. Peel apples, cut in quarters and quarters tp.red bake dislh. Make a thin batter butter, ca.ke with one-half tablespoon cup milk" one cup flour, one teaspoon with a knife or needle as you do cake .. Place in two. in a but- about as stiff as a sponge or jelly one egg, one one-halt Bake and try b-aking powder. cup sugar, Sauce for Brown Betty.-Cream, a little spoon of flour and a lIttle nutmeg butter and make and sugar, smooth, and add stir w~th a dessert boiling water and boil up.-Mrs. F. J. Goodsole. GINGER PUDDING. One-half b~ltter, one faIt. Flour cup of molasses, ginger, teaspoon enough to make Sauce for Ginger one cup pulverized froth, otes. You can use extract [')1' the '3ize of the pudding.-Mrs. soda, teaspoon cup hot water, yolks Steam one hour. three one-half one a batter. Pudding.-\Vhites juice of F. J. Goodsole. eggs of one lemon. lemon. Not quite instead sugar. one-third of cup two eggs, beaten to a stiff Steam two min- sauce enough One-half box of gelatine 50aked in cold water. VERY NICE JELLY. of boiled ~llart f1a)'. Take IJ..e gelatine. sweet Served coffee. Sugar to taste. cream, beat well, add Place a little away Drain, till add one next the serve oyer sug3tr; for dinner in place of fruit.-Mrs. C. E. Paull. CRO\V'S NEST. Take apples sufficient to cover the bottom of a greased pudding rli~h; 78 - 1tel, core and quarter. Make a batter of flour and sour milk, and one bake in a medium oven. teaspoonful Fe.t. sauce use milk with grated C. E. Paull. of soda. Throw over and sugar.-Mrs. the apples; nutmeg One quart QUEEN OF PUDDINGS. of milk, one pint of bread crumbs. rub in one cup of sugar; time. One tablespoonful of five eggs. Grate the !>tir all of the lemon and whites of two eggs and sugar. ti! browned. butter, rind For Eaten cold.-Mrs. of one lemon, C. E. Paull. together, frosting bake. add one-half Soak for a short add the yolks the juice, the juice Place in the oven un- of use the remainder CHERR Y PUDDING. One pint of cherries, tablespoonful of butter, two eggs, one pint milk. --Mrs. C. E. Paull. stoned, one teaspoonful Sufficient flour two tablespoonfuls of one of soda, one of cream tartar, Steam two hours. to stiffen. sugar, RAISIN PUFFS. Two eggs, small half cup of butter, one-half of flour, of chopped Serve with any pudding sauce Ol' sweetened cream.-Miss raifL'ns. Steam in small two cupo of bakin,g powder, one cup of milk, one cup of an hour. cup of sugar, three-quarters teaspoons Dan1.ell. three cups By Kate M. Post. A CHRISTMAS for (Written PUDDING. the Boston Cooking School Mag- ri-ine.) Take what you have of prosperity, Raifed with the leaven of no matter how little increase it be; to full three 'twill thankfulness, three. in some hospita111ty. and a quantity times "'twn put A goodly portion of cheerfllJnes3 Anlt sweeten it well with charity.-be l' or, lacking this one ingredient. AGd spice it with fnn and merriment, i\nd bake it on the family hearth; \Vhen served with sauce of kindness, it cannot he bought or paid for; For givl-s a pleasanter of good will; flavor still. sure and use plenty of that; the wh~le will be tasteless and flat. and with manlY a tlimely jest, of all places that is the best. 'tis a pudding fit for a king; a thing. it too precious is far C>ne cup suet, one cup raisins, molasses. Stpam two and one-half one cup sour milk, homs.-Mrs. SUET PUDDING. one-half one teaspoon cup sugar: sona. \V. ~:::.Made TAPIOCA CREAM. soaked in cup of water over Flour Three tablespoons tapioea enf' quart minutes. of milk; Beat stir togE'ther and cook in doublE' boiler the YOlkS of three eggs and one cup of sugar one-half cup to stiffen. I!~ght. Add twenty thorough- into milk and fiav:or with vanilla. ly. StAr this the eggs to a stiff froth, and place in bottom of dish. ever them and serye cold.-Mrs. W. E. Mack. NUT PUDDING. i9 Beat the whites or the mixture Pour One and one-quarter cups of following: Chopped suet. molassEs. of English walnuts nutmeg, one-half I,Ium pudding. teaspoonful Steam one arid one-half (chopped), one-third soda, one-half cup of each of flour. One-half the sweet milk, seeded raisins, one cup cup of chopped figs, one-half salt. Mix like teaspoonful hours. Sauce for Nut Pudding.-Beat to a cream one-third sugar; whip one-half cup of sweet cup of butter, cream, until egg. Add any kind of into pan over hot water Put of beaten one half cup of powdered .m d beat foaming 11avoring.-Mrs. R H. Rickard. into butter and smooth. Add white and sugar. One cup of granulated froth. Add one cup of apples baked in the oven. part of"the apple. Any other fruit may be used such as strawberries.- the white of one egg beaten to a stiff Just use the soft APPLE FLOAT. sugar, SUET PUDDING. One cup molasses, one cup sweet milk, one cup of suet chopped fine, two and one-half cups of flour, Salt or spice to taste, and steam half cup currants, teaspoon of soda. Mix well. Serve with hard sauce.-Mrs. 'R. H. Rlickard. f:ne cup of raisins, ('le-half two hours. One pound suet, teaspoon onf' enough to make BOILED PUDDING. four eggs, one cup sugar, two cups soda. one pound raisins. one pound currants. a soft dough.-Mrs. R. K .. West. sour milk. Flour Two pounds ralSlllS, PLUM PUDDING, currants, two pounds citron, one pound rolleu ('rackers. one pound suet, Eagar, six eggs, one cup flonr. one~half lea~lJoonfuls of baking powder. Mix sngar, tl.r. rlay.-l\1rs. R. H. Rickard. l'f'st. Steam all cup coffee. chopped fine, one pound four cups dark brown two and one-half then add flour and coffee, PLAIN FRUIT PUDDING. Take oue and one-half cup of currants. one-half two table<;lJoons of sugar, cup of raisins, choppfd fine, syrup, a little malk. one teaspoon and boil five or six hours. James .. cups of flour. one cup of bread crumbs, one aIle cup of suet. or in a cloth John two nutmegs, four eggs, one tablespoon Tie this sa,nce.-Mrs. Serve witb or without baking powder. 80 GOOD PUDDING SAUCE. Beat together a 'cup of sugar, one-half cup of butter; vf two eggs well beaten. Stir aD(l one large cup of hot cream. in flavoring to taste, add the' yolks a pinch of salt, FLOATING ISLAND. in four Beat the yolks of white sugar; ;( creams. t1l8 eggs beaten to a stiff J,.lly. Flavor Put four eggs, stir of heat one quart of milk and add to the eggs. Boil until of tart to taste. Dish and meringue wlith the whites froth, with half a cup of some bright tablespoonfuls large in shapes on custard and serve cold.-Mrs. Ellis. EVE'S PUDDING. If you want a good pudding, mind what you are taught, Take eggs six in number, when bought for a groat, Take fruit for which Eye her husband did cozen; Six ounces of bread, 'Well pared and well chopped, let moll eat at the crust, the rest as fine as the dUEt. A'ld crumble least half a dozen. f:ix ounces of sugar won't make it too sweet; Some salt and some nutmeg will ma,ke it complete. Three hours let it boil without any flutter, But Adam won't like it without sauce or butter.-K. D. M. PLUM PUDDING. One and one-half one cup suet, n,IJf"pice, cloves, lemon peel. ;-.l!is. cups flour, one cup raisins, one-'half cup currants, nutmeg, little taste. One-half teaspoonful powder, baking one cup lIght double sugar, 'brown the quantity.-Mrs. If large pudding fS desired two eggs, suit ,I PRUNE PUDDING. One cup chopped prunes then add prunes and put stewed, whites of five eggs; whip whites set dish in I~lla stiff froth, another in oven, .and bake twenty J:linlltes. and serve with custard, m\ing yolks of five eggs, one cup of l:1ilk. one-half dish, with little hot water, and put in 'a pudding dish; cup of sugar.-Mrs. T. B. T. PINEAPPLE SPONGE. One pint boiling water, juice of one lemon, whites of three one can grated two cups of sugar, in enobgh cold water cl1f'-half box gelatine, ~lJak gelatine water sugar and lemon juice. Boil five or ten minutes, cool. Then add pineapple frequently it begins ~lnd pour David Paull. and whites to thicken. Wet moulds with until the mixture to cover it; into them. of eggS well beaten, eggs, pineapple. then add to the bQiling Strain and let and beat c91d water Serve with wh'ipped cream.-Mrs. COTT AGE PUDDING. 81 One tea cup White sugar, one-half milk, one egg and a little eJnnamon, teaspoons powder.-Mrs. of baking cup of butter. one pint one cup of sweet flour, one and one-half E. E. Thompson. CHRISTMAS PUDDING. One-half cup brown sugar, raisins, one cup currants, three cups flour, one teaspoon nutmeg, one teaspoon cinnamon. one-half suet, Ihle cup beef chopped, one cup cup molasses, one cup sweet milk, salt, one teaspoon Steam three hours.-Mrs. MacMillan. soda, one teaspoon Three eggs, one cup molasses, one-half cake. Bake butter, tal'lespoons melted to mal{e like enough sauce. Mrs. C. A. G. BLACK PUDDING. two-thirds teaspoon cup brown sugar, soda, into sifted Eat with two flour vanilla one-half hour. GRAHAM PUDDING. One cup molasses, one-half cup butter, cups grah.am flour, salt cup of sugar, one cup rainins, to taste. two eggs, one cup sweet one teaspoon two Steam two and one-halt spda, milk, one-third a::ld one-half t.ours. \'~.,r.J. Webb. Serve with sweetened milk, sweetez:ed with nutmeg.-Mrs. MOUNTAIN PUDDING. ded cocoanut, one-half .i3~ke half an hour ~'rosting-'Vhites w:th lemon. Return One pint of sweet milk, yolks of two eggs, two tablespoons sb,red- crumbs, one tablespoon sugar . cup rolled cracker in moderate oven. two eggs, Flavor of to oven and brown slightIy.- Mrs. W. J. Webb. two tablespoonfuls sugar. SNOW PUDDING. Two tablespoonfuls starch. eggs beaten corn starch, one pint boiling water, a little salt. aml in starch while hot. 'Serve witn following sauce: Yolks of three eggs, one and cook as cus- Add two tablespoonfuls stiff. to suit Flavor taste SUrr~l' Stir this three Cook as you do laundrf tile wh'.tes of :\f..mld in cups .. ('u~, sweet milk, one cup sugar. tard.-Mrs. W. J. Webb. ~~~~~~~ DAidNTyan-iliSHES ~ o Chocolate B;;k~;M(&). Co/s~ and Cocoa ~ ~Walter - '- CHOCOLATE - '_'.J LAVER CAKE ~, ~* I !,:.,.... ~.,' ,:\ ~ l~k ..;) '/ 'I -/ :' ~ ~ ,~- CHOCOlATE MOUSSE ~~~o:,,--';';-~~ .. n_"'~1;;~C~CO~;;~-:~:'AIR3 .._, C~~~C:I\:~-...: _ RECIPES" 1 v :\iiss !'arioa TIIII\.T\'-SE\'E:\'JIIGIIESTA\\".\RIJS should make llousekeepers, that snre when their grocer sent free of charae IX EU- they order Baker's does nut give 1\ ~ \) A1\1ERIC.\. A hook of "('HOICE to allVaddre:s. RO I'i.: Cocoa or Chocolate, them any of the imitations WALTER Established 1780 now on the market. BAKER & COMPANY, Limited MASS. Gold Medal, Paris, DORCHESTER, t900 ~ ~~ ~ ~ .' ~ ~ .~~~~~ .,f.)\& ~ 1K~ e e e e 83 ~ring5 <rl f1;DZ£11 ,~ainti£5. 'VALNL'T ICING. Two cups of bl'Own sug3r, of an egg, eook it until the fire and add one cup of walnut meat. between it will almost outside.-l\Irs, laycrs and 'V. H. Hosking. one eup sweet harden and cream, in cold water. almost Beat until butter the size Tak:e from spread cold, QUICK FROSTING FOR CAKE. Pulverized sugar n~l'xed with mill{ until thick enough to '3proad.-- ~lrs. John Prisk. EXECELLENT ICING, An excellent juice of a lemon is made icing or of an orange by thickening stirring and with until powdered very slUooth. sugar the LEMON FILLING FOR TARTS OR CAKE, Grate two whole eggs, pieec of butter oughly to cool. This makes and plaee over lemons. half the about the fire, add two cups three rdze of an egg. Mix the sugar, stirring till it boils up and then thr€e cupfuls.-l\Jrs. Ida Abraham, cups well beaten thoi- ingredients set away FIG FI LLI-NG FOR LARGE CAKE. Half pound figs chopped fine, 1 cup sugar, spread between layers when cold.-1\1rs. 2 of water; C. E. Paull. boil until thick; gran. sligar, cream tartar. NEVER-FAIL one-quarter Stir before syrup On the white Pour flavor. Do not stir sugar while FROSTIKG. cup boiling putting of an egg beaten boiling.-l\Irs. on the water, fire; one-ql\:lrt<,r rapidly boil boil stiff; five G. V (Rc\') One eup teaspoonful six m'nutcs. minutes; Hoard. One ('up sugar, half teaspoon separately.-Mrs. CHOCOLATE FILLING FOR CAKE. one-half of vanila; cup grated mix well chocolate. one without egg, one whipping and the one- egg together R. H. Rickard. MAPLE FROSTING. One cup pulverized sugar wet with maple syrup so it wdll spread nicely and add nuts.-Mr~, Trathen. ICE CREAM ANI> DAINTIES. "Oh,bother SIlC h a cool, hook~ I'vp been RII gJVf' no rall('~ rJishf's \\ ot kin he mach' doant LUe, thIOUgh In'eall it twif't. au' and water."- it (/1j.t of 84 P I N E A P P LE S H E R B E T. Two quarts water, 1 quart sugar scant measure; 1 can grated pine(cid:173) apple, juice and pulp of 3 lemons. When it begins to freeze add the whates of 2 eggs beaten stiff. For orange sherbet substitute 7 or 8 or(cid:173) anges for the pineapple.—Mrs. W. E. Carpenter. ICE CREAM. Two quarts milk, 1 pint sugar, 8 eggs, 1 pint cream or milk, 1 tea(cid:173) spoon vanila. Put milk, sugar and eggs over boiling water and let boil until thick; then strain and set aside to cool. W h en cold add cream an flavor, and freeze.—Mrs. F. B. Trathen. P I N E A P P LE SHERBET. Pour one quart and a half of boiling water over three cups of sugar. To this add one can of grated pineapple, juice of two lemons and one tablespoonful of gelatine dissolved in a little hot water; cool and partly freeze; Freeze hard.—Mrs. J o hn P. Bawden. then add whites of four eggs beaten to a stiff froth. Two quarts cream, 1 pint sugar, 1 teaspoon vanila and white of 1 egg whipped very light—Mrs. F. B. Trathen. ICE CREAM. One quart milk, 1 quart cream, 1 pint sugar, 1 teaspoon vanila.—Mrs. ICE CREAM, F. B. Trathen. STRAWBERRY ICE CREAM. One quart strawberries, one-half pint cream, one pint sugar, one-half pint of milk. Mosh the berries and sugar together, add cream and milk- then freeze.—Mrs. Rickard. ICE CREAM. Two quarts milk, 1 quart cream, 6 eggs, tablespoon flour, 3 cups sugar. Steam milk over hot water; when hot stir in, flour. Strain when hot (half), then add eggs and finish straining. When cold add cream and flavoring. LEMON ICE. Four lemons, 1 orange (juice only), 2 cups sugar, 4 cups water (of the sugar and water make a syrup and let cool), wh'.te of one egg beat(cid:173) en light. Mix all together and freeze. One pint fruit juice, juice of one lemon, sugar to taste, three pints water; mix together and freeze. z RASPBERRY ICE. CHOCOLATE ICE CREAM. One quart rich sweet cream, one-half pound granulated sugar, 2 flavored with 2 teaspoonfuls vanila. Be very careful ounces chocolate to llave the ('hocolate rubhed to smooth paste by having milk warm and adding very small quantity at a time. Mix all together n;c Clark. and freeze.-Jes- LEMON WATER ICE. Juice of 6 lemons. 2 teaspoonfuls sweet 1 gill pound powdered Freeze as ice cream.-Jessie sugar, Clark. lemon extract, 1 quart water, 1 cream. Mix together and strain. RASPBERR Y WATER ICE. Press sufficient raspberries juice, add 1 pound pulverized spoonful raspberry extract. through sugar and juice of 1 lemon with ] hair sieve to give three pints of tea- Clark . and freeze.-Jessie in freezer Place • ~ -.--- + • tl)e borll x he sl'lb;': . i • : , Can YOlll' gro("('!' test \Vhel'e do yon bny BOI'n x. . .................... ~ ITested Borax. ----~: ••• • t f ••• • i. i i : i i ifloodS Pun. Pric~s Rigbt.i : iEAGLE DRUG STORE i , , ••• ...................... ~~ . • and Cream of Tartar? lillY them IH.'re ulld gl.t Why Baking Soda II0t; tested kind. ~n the .... £olumbia - - Sttam ~~ [aundry and DY~ Works. 243 fi~tla Str~~t,J:aurium. ,Pbon~no. Iso. Jlngus mc[tnnan, Pro". "Swl'ets to the swept." ICE C'REAI\1 CANDY. '~href' ClipS granulated sligar. onp-naif llalf cnps ("old water. \ anila. Boil lint iI hard eneugh piece of butter cup V Illegal'. one and one- Flavor wIth the size of a walnut. to pull.-~frFi. Ashton. CREAM. Brpak the whtes of two 01' more eggs into a glass measure an eqnal amount mould in shap3. For cocoanut of wat.er. Stir Form in balls add cocoanut creams in powdered and squares. sugar until press nut meats and form in bal1s.-~Irs. stiff enough and add to on to,) A. E. Jo~~in. Allow a quart of peanuts to a pound of datl's. STeFFED DATES. and remove together the and roll filling stone, in fine granulated its plac€' along the side Press the date to be kept tight boxes.-Mrs. for any length Taylor. SIH thf' dates '1pefl f:1tfi. a r~anu, sugar; they a!'£' be f'los~ly pae'ked in alI. if of tim£>. they should ORANGE CREAMS. Cs€' some of the cream and add grated the juice.- :\lrR. A. E. Joslin. rine} and a vpry littl'" of DATE CREA~IS. stOl1PS and fill with crf'am.-Mrs. n"moye A. E. .Joslin. C'rlOCOL.\TE CARAMELS. Put in chocolate Threp ('ups of C. C. sligar of dark molaRseR (not syrup), of a ('IIP of new milk. onr--third watel'. milk and molasses first. has melted. meneps; aftei ..this. as .'t may turn the candy tin pan with threp-quarters IJrown), these piee'es over candy when done.-I( D. M. the chop them into pie('cs about and when thf' eho('olate of a pounel out of hutter 01' very light hrown. one-third of a ('up of cold water. one-third two-tb:l'rls of a ('IIj.1 of a ('up of then the sligar in a lump aR soon as lHlIP ('hocolatp. ane! stir until POlli' do not in t!H~ fl~~a" thf' boiling <,orn. in hutter( stir GreasC' a long sha1lo\\ in the IShell >'1;r to a. sprpad the them (but not of this pour si7e. their tin and over has melted pllt to sugar). shell, roast olle-Qua.rt~r and tal{c two p0unds of almonds tlle bottom 01' the buttered CHOCOLATE FUDGES. Two cups wnfccUoners' chocolate. balicrs' butter from the fire and flavor miuutes; A. E. Joslin. pour Eugar, one-half :oizc of a walnut. "'l'th one-half Clip sweet milk. I30il eight minutes. teaspoon of vanila. two squares remove five Beat into a buttered pan. and cut in squares when cold.-Mrs. ORANGE STRAWS. One cup of orange let boil peel cut twenty minutes, into strips. put on stove; Then more. Boil juice sugar put with it one cup of sugar is nearly absorbed, till and place on platter then to drY.-Mrs. the roll A. E. Joslin. stripes then drain and and water Cover with cold water repeat to nearly 3.nd twiee cover. in gra'n!llated Four cups granulated sugar, one and one-half FUDGE. cup cream, (use Bakers'), Take a small quantity one tablespoonful vaniIa. one-quarter Boil until it will harden after beaten f;'om kettle with a cold spoon.-Martha cup grated cups milk. one-halt chocolate Test- Pas~oe. a while. BUTTER SCOTCH. One cup molasses, teaspoon Mrs. A. E. Joslin. soda. Ben until brittle one cup brown sugar, one-half and pour on buttered cup of water, tins until one coo1.- ALMOND BARS. Two pounds of pinch of cream tartar. monds. buttered Cook until pans to cool. light brown sugar, \Vhen it boils stir are a light the nuts cupful one-half of water in slowly 1 pound blanched and turn golden brown and al- Into \Vhen nearly cold cut into bars.-Mrs. Udall. PEANUT CANDY. Ten cents worth of roasted peanuts, the meats Put an ~ron spider over a heat roll in one cup of granulated sugar and pour on a greased in the meats and stir platter then pour moving the red skins. ing; Quickly stir thin as possible.-Mrs. A. E. Joslin. a little till nearly after re- smok- it melts; as till and flatten 1 •••••••••••••& RICKARD'S ART STUDIO IS THE PLACE to get YOllr picture taken. I Children's and Babies' Pictures A Specialty . •••••••••••••••••• (••••••••••• 1•••••••••••••• BVl'r.ything' in Drugs ulld Druggist SUlldl'ies. THE BEST PL.r\.CE TO BUY l~urp ('I'l'lun of Tarfal', PlII'C Baking Powder, kinds, Curr'ie Powdt'I' PU1'e Hpi('ps: all IJf ;:::Wh;;:~~;;:~mllc~~I~;~ OWll make). ~nlad and Lunwric. Oil, ............................................. XEXT DOOR TO PO:;'!' OFFIt'E. PUl'P Huking ~oda. (our I mported •i i ~.; ; no misr£llan~nlt£. "However full, with something mare, We fain the bag would cram." THE GOOD HOUSEKEEPER. anll halls. How can I tell her? Dy her cellar, Cleanly shelves and whitened walls. I can guess her By her dresser, By the back stairl'ase 0 .. with pleasure Take her measure By the way she keeps her hroom; Or the peeping. At the keeping Of her bacl{ and unused rooms. By her kitchen's And its general completeness vv'here in cleanliness The rose of order blooms. and sweetness I:£'atness air of One-fourth CHARLOTTE RUSE. quart Cox's gelat~ne, one-half the gelatine; whip a pint of cream very stiff, mold with lady fingers. Turn in mixture. cup sugar. dissolved flavor with vanilla. ;~1 Line FRENCH MUSTARD. MRS. SIMONSON. Three tablespoonfuls mustard, three tablespoonfuls granulated gar, one-halt egg until smooth; lug it all smooth, utes, st:irr~ng all bp added when it teaspoonful salt. well worked together, ~1l' in one add one teacupful of vinegar, a little at a time, wOll.'- tb.en sd on the stove and cook three or four min- the time. of olive oil can is cool, care" being taken to get If one like~. one teaspoon it well worked in. then beat ROCKS OR HERMITS. L. CHILDS. One cup of butter, one and one-half cups of pulverized (good half), one and one-half (seed and chop fine), one-half teaspoonful cups of flour, and one-balf ins little hot watH, teaspoonful .nuts and bake light brown. three cinnamon, eggs, one pound English walnuts a little salt; drop on buttered tins sugar, two cups of rais- of soda dissolvfld in a cut fine. one size of wal- MRS. W. MERCER. CREAM PUFFS. boil cup butter; One cup hot water, one-halt toget'her one lJ!~n- until ute; add one cup flour, sifted three or four remove from the fire and when cool add three well-beaten eggs; smooth, urop on a baking tin with a tablespoon, glazing the top of each putT with the white of egg. When cool enough after baking slit each ~llltT Just before using fill with wbi'pe4'1 near cream or thick custard. the top with a sharp knife. Sure to be good. stir constantly times, DUl\1PLINGS. flour, four teaspoon teaspoons salt, Two cups milk, one-half dry ingredients. Work in butter with, ually, using a knife for mixing. out in flour. minutes. Place closely together inch in thickness. to one-half two teaspoons bak~ng powder, three-fourths butter. Mix and cup sift tips of fingers, add milk g.'ad- Toss on a floured board, pat and roll daipped and steam twelve Shape with biscuit steamer cutter in buttered A DELICACY FOR LUNCHES. and very light, stir Two eggs beaten separately in sifted flour u'ltil roll as thin as possible and long; fry a delicate brown sprinkle either with powdered sugar or salt as you take it can be rolled out on the moulding board; cut an inch wide and two inches ip very hot fat; them from the fat. To be eaten soon after in strips frying. MRS. A. E. FARNIE. BOILED APPLE DUMPLINGS. put sugar the paste is nicely joined; pound sweet crust Six apples, three-fourths the dumplings them into boiling water; pare and take the cores of the apples without fo' :hi:5 iL of sod:\ teaspoonful stant! in the grease. baking. 1\TnS. A. H. RYCKMA.,. LAYER CAKES OR LOAF. One and one-half cup sugar, three one cup butler, teaspoons ClipS watpr. three-quarters spoon flavoring; mix powder with flour, bpat er, then add the eggs. three eggs, one and tea- tog":lth- powder, and butter one baking sugar MRS. C. E. PAULL. 94 One and one-half pcunds one teaspoon FpOon mustard, spoon butter, WELSH RAREBIT. cheese, salt, one pinch of two eggs, well beaten, red pepper, one tal)le- one t'lble- one cup of milk. MRS. E. E. THOMPSON. CREAM PUFF'l:3, one One-half and water Put butter cup butter. cup boiling water, eggs, and place on front flour. As soon as it boils add tiour all at once and stir vigorously. from fire as soon as mix~d and add unbeaten ing until ~.nd one-'half cup one range. of Rcm')ve eggs one at a time, beat- Un;:; .Jne oven. Drop by spoonfuls thirty minutes on buttered in a moderate thoroughly inches mixed. apart. in saucepan Bake four FILLING FOR CREAM PUFFS. cup sugar, one-third scalded milk, two cups lemon extract. and pour on gradually Seven-eighths two eggs, teaspoon salt, half bearen, double boiler, ally. Cool slightly stirring constantly and flavor. Mix dry ingredients, scalded milk. until thickzned, cup flour, one-eighth one teaspoon teaspoon or one- slightly vanilla add eggs Cook fifteen minllt~s ~n occasi'Jn- afterwards Open each puff with sharp knife and fill with cream. MRS. ADDIS LEESON. STONE CREAM OF TOUS MOIS. One-half pound of preserve, one pint of milk, two ounces les mois, three Place the put: the milk ~nto a lined flavoring. tous dish. three drops teaspoonful of almond gar, one heaped cloves, hottom of a glass sligar and make it boil; mix to a smooth a very little flavoring I;ng solid of red currant arrowroot. cream over the jelly or preserved and simmer pour two minutes when the fruit. cold milk; it uriskly stir drops preserve at saucepan with lump SU- essence .of the the les mois with add the turn- strips is a fine kind of uatter the taus into the boiling milk, rather cool. but: before it with jam and ornament les mois MRS. TREVITHICK. Tous CR UMPETS GOOD. Take OM and one-half pounds flour, one quart warm water. of' yeast, ~,aIL; mix all wPlJ at Orne of a tablespoon melted butter spt at night and or one of syrup, before togf'ther; six hours rnixi n~ and also jllsf before baking. 3 eup tea~poon beat one baking; MRS. TREVITHICK, 95 MUFFIN BREAD. One cup milk, one pint four teaspoons ye<,.~tpowder, }i ttle salt. flour, one egg, one teaspoon sugar, tablespoons melted lard or butter, three nnll a MRS. TREVITHICK. PANCAKES. Be3t three eggs with a pint of milk. add a pinch of salt, one tea- flour to make a smooth bal ter. roll over on each side. Drain and serve very hot spoonful bal{;!lg powder. and sufficient Fry in hot butter. with lemon DTIfl sugar. MRS. S. TRATHF.N. HO"W TOO PRESERVE A HUSBAND. that part remain forever De c:J.reful in your seledi'on, do not choose too young, and take only as have been reared in a good mora} atmosphere. When :"l:('h varieties settled, and (Juce decided upon a[~d Eelecteam. 'Vhen thus prepared they will keep for years . then wrap well Even poor to taste. • i6 2fnb:nrluJ::tinn ~nstrll(tintt5 Fllr TIre 115£ {l)f illlltt1l1£1tl? In the following recipes White COTTOLENE is used for shorten- ing amI frying. White COTTOLENE is made of triple refined Colt.on- purest seed Oil and choice posf1iule It can be used shortening for many purposes to use hrd. the and digestable. in place of butter when it fat, palatable is impossible and frying assuring users suet, beef Prof. Wm. Jago, F. 1. C., F. C. S., says of COTTOLENE: "f find this the following to consist practically substance of 100 per cent Pnre PER- by analysis: obtained results Fat, CENTAGE OF PURE FAT 99.982. being actual under my personal "I also caused to be conducted in the Baking Department the use or COTTOLENE both in Cake and Breakmaking, with the following In very rich cakes, composed entirely of flour, sugar, eggs l.nd results: fnt, I found the 'shortening effect of 12 ounces of COTTOLENE prac- tically equal to that of one pound best butter.' of my Laboratory, superVlfl.On. tests of practical the emloyment "In breadmaking of. COTTOLENE in the propor- ,tion of from r. to 8 ounces per bushel of flour used effects a marked im- provement; and the crumb of the bread ren- dered moister. is shortened, the crust "Tte use of this article effects a saYI~ngin working, as there is no loss of either weight or time in having to wash out salt and water. "Fi!~ally, fo~ hygienic used as a perfectly employ!:'d for dietetic purposes. (Signed) harmless reasons, COTTOLENE may with safety be fats and innocuous for other substitute 'WILLIAM JAGO, F. I. C., F. C. S." For the benefit of the inittiated, we give the following directions for llsing this superior product: In using White COTTOLENE for shortening, hutter hold good, except COTTOLENE BEING REQUIRED. food will be too rich. For cakes. pastry. always add salt as yOll would fOI' unsalted ('(Hltnins nom'. lard or in quantity. ONE-THIRD LESS OF WIHTE observe1 or foods needing salt, COTTOLE~E 01' other IJlItter-\Vhite This must be strictly rules for all In frying use the same amount of Wlhite COTTOLENE as you • 97 COTTOLENE heats without it would of lard, but care must be ~xercised in heating. Always put or on in a cold vessel-WHITE sputtering smoking and quicker than lard, with the same heat. NEYER ALLOW IT TO SMOKE, as when it smokes it is burning .. White COTTOLENE should be tested according to the nature of the food to be fried; Yiz., for fish balls, oysters, fat. hot pnoug.'h. If it: browns temperature Doughnuts, slightly as they must be cooked through while browning. the for If it rises to the t'Opand browns these by dropping in a piece of dough. is hot enough. in one minute the fat etc., drop a small piece of bread in the hot to the top the fat require quickly on coming IS lower Test potat03s, fritters, etc., fat RUSKS. together two well-beaten eggs, one-half thoroughly with the hands, Two cups of raised dough, one cup of sugar, one-third cup of White flour. flour to to rise; when light make into then Some of grated nutm-eg while mixing. COTTOLENE, Mix all Set nake biscuits and place on greased tins. glaze them with sugar add dried currants it Pierce the tops wit;h a fork, and milk. Bake in a moderate it stiff enough to mold. and a teaspoonful adding sufficient teaspoonful oven. soda, MRS. ~. L. GILLETTE. SALLY LUNN. four One-th:rd of sugar, one teaspoonful yeast. cake of compressed of a cup of \Vhite COTTOLENE, one pint of milk, of salt, one-half C~"T\ seven cups of sifted sugar, In the it in the batter cake dish to rrt:nutes and serve warm from the eggs, one tablespoonful of yeast, or one-third flour. Scald the milk when cold, add the W,h.ite COTTOLENE, snIt and yeast. Beat morning dissolve the soda in a spoonful of water, with the well-beaten rise again. Bake about oven. MRS. F. L. GILLETTE. it to rise over night. in to a well-greased eggs. Turn all thoroughly forty-five and set stir Two cups of milk. two cups of flour, one teaspoonful of salt, POP-OYERS. three the eggs, one small teaspoonful of melted Whit-e COTTOLENE. Beat <»s eggs until very light, then add them t> the milk and salt. Add this little to the flour to prevent its being lumpy. Strain it through a sieve; fill well-greased gem-pans half full. Bake in a quick oven about twen(cid:173) ty-five minutes. MRS. F. L. GILLETTE. .MINUTE BISCUIT. One pint of sour or buttermilk, one t^asponful soda, one-third tea- spoonful White COTTOLENE; flour to make a soft dough. Have dough just stiff enough to handle; mix roll and cut out rapidly, with as little handling as possible, and bake in a quick oven. MARION HARLAND. BUTTER CRACKERS. One quart of flour, two tablespoonsful White COTTOLENE, on1 half teaspoonful soda, dissolved in hot water, one saltspoonful salt, two cups sweet milk. Rub the White COTTOLENE into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry; a year. We Buy and 8plI Forpign We Pay 4- Pl'r Cf'nt on ('el.titi- Jacob Btll'I'. W. Williulll E. II. Thi.,!man .. k:rnlSt BolluHlo. Jumps !\llH'~allp;hton. DIREc'rORS: I'll rIIull, .Jr. ExehHngp. J. '"ivian ,Jr. Overdrafts Dank Building nlld Fixturt's Due From Other Bullks Cash 1)11 HaneL G 33 585 G,18B 84-' G,lSU HO (jG7 HG 5~14:1 l.illl 2-':/1 841 iH>,4S-l 34.32') 58.174 10 no 42.GG8 iU, 37,~nO ,~8,U74- 17 81,lG2 84 ~2 71 4-~ I I I TOTALS ~85,O4-() Ga1a:n JiB;; I :)7 GOli.!H7 L1ABILIT1ES: Capital Stock Paid In SUl'plns Fu nd Cndivided profi ta ;j("OOO 00 I 1 50,000 00 8,BO~ 17 1a,GOH :3~ .. 1 . 7;),000 00 H\OOQ 00 IG,~70 an COl11mel'('inl Dl'po:,;its 121,1 ;,8 01 1~2,OG2 TOO HOUSEHOLD HINTS. "A word to the wise is sufficient." The unsightly white marks on tables, caused by standing too hot dishes upon them, may be removed by the application of a little parafine rubbed on to them with a piece of flannel. Afterward polish with alco(cid:173) hol. Use soapy water for making starch. The linen will have a glossier appearance, and the iron will not be so apt to stick. The best remedy for a sprained wrist is to let cold water run on it. Hold the wrist as far below the tap as possible, and let the water run on it for about five minutes every morning. Afterward bandage tightly and keep the bandage on until the next ablution. To clean enameled saucepans: Dissolve half a teaspoonful of chlor(cid:173) ide of lime in a saucepan of water, and- bo4l till all the stain is removed. A cloth wrung out of a solution of carbolic acid and hung in a sick room will act as a disinfectant. An expeditious way to remove ink stains from the fingers is to dam(cid:173) pen the sulphur end of a match and rub over the offending spot. Vinegar put anto the water in which fish is boiled makes the fish more solid, and also improves the flavor. It will make stewed meat or poultry more tender- To whiten the kitchen table: Spread it all over with a thin paste of chloride of lime and hot water; leave on all night and (in the morn(cid:173) ing wash off. Iron rust can be removed by salt mixed with a little lemon juic3. Bread and cake must never be put away warm tin boxes or jars. The steam arising from it will make it mould quickly. A little onion juice will lend an appetizing flavor to dishes prepared from left over meat. Sharpen all kinds of fish sauce with lemon juice. Onions peeled utader water do not disturb the eyes. The secret of makang good starch is to have the water quite boiling and to boil the starch over the Are for a few minutes, to make it quite clear. The proportion of starch is about a quarter of a pound to two pints of water. To prevent the saucepan burning when boiling milk: Rinse well with cold water before putting the mtflk in,, and heat over a slow fire. To give an appetizing flavor to a broiled beefsteak, rub a cut on(cid:173) ion over the hot platter with the butter. Save parafine paper from cracker boxes to rub the flatirons on on ironing day. To keep lemons: Cover with cold water and change every week. This makes them ripe and juicy. A few drops of oil of lavender here and there through a bookcase will save a library from mould. To clean white straw: Brush with lemon juice and lay in hot sun. Repeat till all stains are removed. To remove rust from muslins: Apply lemon juice and salt and lay in sun till stain is gone. A very effective table decoration, especially for children's parties, is dn the use of Christmas candles. Cut any stiff, bright colored paste(cid:173) board into small circles, heart shapes or stars. In the flame of one calndle hold the others one at a time so that the base becomes melted when it can easily be made to stand in the centre of the paste-board shape. These arranged on the table and burning have a very pretty effect. J.-. I «! ................................................ THE PIONEER i i iMEAT MARKET I 1 ............................................ •:•:••••••i ••• . : .............................................t. Eo R. OSTRA~DER &, co. ha ve mo\-cn of Third tlll'ir: markf't Strf'et. WhPI'l' The pro- lIlaillt.lli,u.d and a Carf'flll ut- of Ilwats will trial. With pure ~o()ds. to Hecla Rtreet, Laurium, Nonh they will he plenspd to mef't verbial and an inspection high grade th ..y invite their of hopf' to rl'cpiv(> a theil' f1'iendH. stl'ict they tention to bll8iness, YOUI' patronagl' . sharp IH' and intl'gl'it,v / I IT WILL PAY YOU To Buy of Us. rt'as.onabIe in large variety prices. e\'er~.thing \Ve handle YERIIN BROS., at very Largest Department Store North of Milwaukee CALUMET, MICHIGAN. ~JOHN R. RYA~N, . t)~~ t~, ~ttd and Salt. Sfi1/J. Vt. --- FUNERAL DIRECTOR. £orntr Slxtb and Portlan" SI$. .. CALUMET . MICHIGAN. I