, ! 1 I MASON COOK BOOK ... . ..... The Goods I Represent -- or-JVV\I\J _ I know you have but few spare moments tate over advertisement,>, anything in my line of goods, such as but put me on your to read and medi- list when you want STAR WIND MIL.LS sizes-Galvanized in' the following sizes: In all made 22, 24 and 26 foot Wheels. Steel Back Gear Stroke, 4, 6, 8, 10, 12, 13, 14, 16, IS, 20, and Direct Galyanized Steel DERRICKS In all heights with a good ladder All Wind Mills are oilers, and unsurpassed bility. and sizes and thoroughly braced to upper platform, from bottom to top of Derrick. equipped with in construction, ball bearings and glass in operation and in dura- Pumps Galvanized or Painted Roosler aael Fast Mati Sincle or Donllle Acting Pnmps Pitcher anel Spray anel Tanll: Pnmp. Pipe anel Fittings T1I1Ik. of All Size. and Shape.- White Pine, ReelCedar anel Cypress Galvanlzeel Steel Tank. Cylinder •• Hydrants anel Rnllber Hose Cntting Boxes and Corn Shel1ers DEWEY STOCK FOUNTAIN IS A WINNER Send for catalogue. Prices furnished on application. FLINT & WALLING MFG. CO. Address- KENDALLVILLE, INDIANA OR .... D. S. DUFFIELD, Mason. Mich. Long Distance Phune 8 ADVERTlSE~\ENTS. Butterick Patterns Fancy Goods I Dress Goods Domestics Hosiery Underwear Curtains Carpets, Rugs Cloaks, Capes Suits, Furs Draperies, Notions Ready-made Goods SPOT CASH SAVES YOU nONEY LARGEST STOCK ANXIOUS TO PLEASE MILLS DRY GOODS CO. MASON, MICH. 2 Rice ex Co., ADVERTISEMENTS. ... THE SPOT CASH CROCERS ... ""~''S;:,.fS~'''-' >"Z'~ARROW llLoCK. SOUPS AND SOUP STOCK. 19 after heating soup again pour over tureen, cratons. the egg. MRS. E. CULVER. Serve with Cratons-These in an oven. toasted are small pieces of bread fried crisp or well Fruit Soup.- To 1 pint of fruit to boiling point, add 1 tablespoon and bring just tened with cold water, tablespoons spoon cracked pineapple, way and are nice for a first course at a luncheon. cook for sugar and cool. When and a moment ready cover with ice in tumbler and cherry raspberry currant, juice, add 1 pint of water arrow root mois- 4 put a table- Orange, are all made the same to serve, strain, soup. and add MRS. S. H. CULVER. Corn Soup.- Twelve from cobs, boil the corn 20 to then turn into a tureen in which the yolks of 3 eggs have season with 'pepper, in 2 qts. water, ears tender cobs, boil corn cut salt and remove cobs twenty min. min., add 1 qt of milk, taste, been well beaten. "DILL." butter Cream of Corn Soup.-One pt. of grated corn, 3 pts. boiling water, spoons butter, hot milk, yolks 2 eggs, salt and pepper juice, also a few draps of celery extract in the boiling water, put butter until beaten yolks and serve at once. be substituted. in the corn and cook 20 min., and tlour it thickens. Add the boiling milk, together to taste. if desired. 2 even tablespoons 3 table- tlour, 1 pt. A little onion the cobs Put remove them and Rub constantly add the A can of corn chopped fine may stirring 1 min., a sieve. through press MRS. A. E. COWLES. and add to the soup, cook boiling slowly for 1-2 hour, Peanut Soup.-Shell red skins and roll the nuts fine. Make a thin cream soup of 1 pt. of milk and 1 pt. water, of tlour made smooth with tablespoon of butter. When this is cooked add the powdered thickened with a level MRS. E. N. T. salt and pepper, tablespoon peanuts, remove roasted 1 pt. nuts, C. S. FITZ SIMMONS Florist and Decorator Quick Ser.-ice. the Best. Our Goods Our Prices Low. Out-of.Town Both Phones. LANSING, MICH. Orders Solicited, 20 FISH AND SHELL-FISH. Fish and Shell Fish. "I fished all day and caught a cold; And just at night I had a bite. 'Twas not I hooked for naught I fishing went, at least an appetite .. Fried White Fish.-After the fish has been cleaned and I hour. Wh~n in a weak dry and season well, dredge with C. J. RAYNER. boned, in pieces and put wanted take from salt water, tlour. Fry in equal parts of butter and lard. brine cut Baked Salt Mackeral.-Soak mackeral over night, in a pan and pour on boiling water min., drain off and put rich milk and a little pepper, bake until brown. in a pan with butter, enough to cover, put 3 I cup sweet cream or let stand MRS. H. FRAZEL. Baked White Fish.-After cleaned, dry in a towel, dredge in tlour, place in hot dripping pan with part drippings part butter, baste often. Serve with creamed onions. carefully rub inside and out with baIt and pepper, and to a lb. of fish. In baking, allow 25 min. F. E. DENSMORE. the fish has been Salmon Loaf.-One large can salmon, pour off oil, shred 4 tablespoons melted butter, steam in an with fork, add 4 eggs well beaten, salt and pepper, earthern stir well, to steam longer. I I -2 cup bread crumbs, dish I -2 hour. It will spoil -SAUCE FOR LOAF.- I cup butter, Three eggs well beaten, lemon juice or vinegar, put corn starch, I -2 cup olive oil or oil I tea- in pan I loaf in 3-4 cup boiling water, Put MRS. E. H. WILLIAMS. chopped cucumber pickle and I grated onion. I pepper, I tablespoon tablespoon stir saved from salmon, spoon salt and boiling water. When thickened, tablespoon on platter and pour sauce over . Escaloped Salmon.-One can salmon, tine, I tablespoon Sr?O~ butter,.~tlr thiS 111 the bOIlIng ml~k, cook until beat place 1I1to butterl'd top. together, Bakl' 1-2 hour. bl~tter and tlour together, I cup brea? crumbs, I cup milk, spread it. and drain pick I table- Stir like cream; pour on salmon and on dish, salt-and pepper. crumbs bread tlour, MRS. R. C. DART. fISH AND SHELL-fISH. 21 Creamed Salmon.-Drain and skin from 1 can salmon, 2 tablespoons taste. When hot, stir or patty shells. flour, add 2 tablespoons and pick fine, all bits of bone 1 pt. milk with to in salmon and serve on thin slices of toast remove thicken and pepper butter, salt MRS. A. A. HOWARD. Turbot.-One can salmon or other like gravy, spread cracker eggs, 1-2 pt. milk thickened fine, pepper and salt bits of butter. to taste, Bake 20 or 30 minutes. the Salmon Souffle.-Drain remove pieces of skin and bone, well beaten eggs, season with salt and pepper, ual moulds well buttered. moderate oven 25 minutes. Place juice of fish, kind 2 small 1-2 bunch parsley chopped on top with crumbs MRS. F. J. BROWN. from 1 can salmon, shred with fork and mix with press 3 into individ- in bake in pan of hot water, -SAUCE.- butter, stir tablespoon add 1 tablespoon Melt one salt. Then add 1 cup cream and stir until Fish Balls.-One-fourth lb. boneless smoothly, Just before removing from stove, serve on platter with the Souffle. flour, mix thickens. in the yolk of 1 egg quickly, MAUD L. HOUSEL. codfish to 1 doz. small potatoes, Put potatoes to cook in hot water, with codfish on top. When fish is steamed through, fish and take out and pick to pieces. Mash potatoes, beaten egg, in cracker on a platter crumbs. When very cold, fry in hot lard. and garnish with parsley or English mustard. roll into balls, dip them into white of egg and roll size of an egg and 1 egg. add butter, butter Serve Cod Fish with Oysters.-Line cod fish. dish with cold-flake dipped in melted butter, of cayenne, cream. oven 25 or 30 minutes. then crumbs, Repeat and cover with buttered in cracker MRS. J. K. ELMER. bottom of baking the first season with onion juice and a few grains of in a hot Cover with layer of oysters tablespoons Bake ... MEAD. add three crumbs. MRS Clam Chowder.-ln 4 qts. of water, put 1 pt. of clams, 4 medium sized potatoes, 4 medium sized onions, 1-2 box bay leaves, pork fried 3 green peppers brown, being careful Season to one hour before taste with-salt eating put MRS. O. F. MILLER. in small pieces, 4 small pieces of salt and red pepper, in one can tomatoes. cook six hours, Serve hot to use no grease from frying. in cups. J. T. FO\J\/LER Horseshoelng and General Blacksrnlthlng 22 fiSH AND SHELL-fiSH. Creamed Oysters.-Put 3 doz. oyst~rs they as soon as own liquor, cream on to boil, rub 2 oz. of butter together season with salt and pepper, once. Nice served on toast. and add to cream. Pigs in Blankets.-Use come to a ball, dram. and 2 tablespoons Stir until it thickens, stir and thoroughly on ~o boil in their Put 1 pt. of flour add the oysters, at heat. Serve select oysters, a quick cut bacon V. B. RANDALL. into in a strip of bacon, Place in pan over fire long Serve on toast. MRS. ZIMMERMAN. dry, or bread egg seasoned with salt and pepper, of and fry in large quantity oysters crackers Garnish parsley until with MRS. G. W. BRISTOL. possible strips, wrap each oyster the thinnest securing with a tooth-pick. enough to crisp the bacon. to one patty, Boston Fried Oysters.-Drain the in grated then in well beaten use 2 to 3 oysters crumbs, one egg is sufficient for a quart of oysters, boiling lard as you would serve hot. crullers. roll Fried Oysters.-Use the have ready them upon a cloth and press moisture, several seasoned with salt and pepper, 3 tablespoons egg then in the crackers, once. of butter and largest upon eggs, another beaten some finely rolled crackers. first in frying pan, and dip oysters best oysters, them to absorb and in another fry quickly to a light brown, lay the dish Hea t in the at Serve MRS. E. R. BENNElT. Escaloperl Oysters.-Butter a pudding dish and sprinkle of oysters and and bits of butter on top, pour on the dish is full, with crackers of milk or cream, then a layer then a layer of crackers liquor in the bottom, a layer of rolled crackers with bits of butter, pepper and salt, so on until add to the oyster top. . lI~uor and 1-2 pt. water WIth s~lt, pepper and butter, ~o a bOIl. Hav~ ready 1 pt. Just before servmg; never boil oysters Bake 1-2 hour. Stewed Oysters..-Take one qt. 111 stew pan, its measure MRS. C. J. RAYNER. oysters, let boil and skim, pour in your scalded milk, pour on the oysters, put 1-2 of the season just oysters let come in milk. Oy~ter Patties.-Make a rich puff paste, line pattie pans, bake a light brown .. Take tabl~spoon butter, Put m 1 can ?yste~s and let some of the liquor mto each pattie, a little salt and stir them scald, 1 pt. milk, 2 tablespoons flour, 1 in the milk while boiling. 3 oysters with then put serve while hot. -PUFF PASTE.- One-~a\f flour to mix. cup lard, 1-2 cup butter, 1-4 cup cold water with MRS. A. C. MCDONALD. MEAT.paULTRY ANDGAME. 23 neat, Poultry and Game. If you would preserve all the nutriment place in boiling water it. When turn often and do not broiling of sugar added to meat gravy gives in fresh meat, do not hard and cook gently, if steak your cooking. season while it a delicious give toughens place in cold water, boiling undivided A scant tlavor. attention, teaspoon Roast Meat.-In not season or put water placing in a very hot oven. burn in roasting, is meat will bear all the heat necessary perfect manner, and not burn. for It is a prevalent roasting meat, place dry in the pan, do in the dripper thirty. m_inutes after idea that meat will The fact in the most to roast if not basted or well wet with drippings. "EDITOR." it Roast Beef with Pudding.-Bake exactly roast, pt. of milk, a Yorkshire take 3 eggs, 3 cups then make as for ordi- pudding For flour and a pinch of salt, the meat half an follows: into the dripper under pour nary every stir hour before it is done. to smooth batter, as Hamburg Steak.-One lb. of finely minced season with salt and pepper, mould into small cakes. in butter. MRS. J. N. THORBURN. "DILL." raw beef, Broil or fry Butter before serving. the bread Mock Duck.- Take Prepare side. as for stuffing a turkey. pepper either without, sew up and roast round of beef and steak, or crackers, with or Lay your stuffing on the meat, salt oysters I hour. Frizzled Dried Beef.-Pull pan and cover with in frying into small pieces, 'till pour off the water add and celery salt, mix I teaspoon melted butter with I heap- simmer the beef with cream, MRS. MINA McDANIELS. your beef cold water, and cover let flour and stir into the hot cream. M. P. C. put tender, pepper ing tablespoon Boiled Tongue.-Soak hours. it was boiled to cool, with aspic jelly. this will render (See sauces) Pull off the outer skin and return to the water it the tongue over night, boil 4 or 5 in which Serve juicy and tender. SAGINAW COOK BOOK. I cup butter, all of stir Veal can be used instead 2 eggs, sweet milk, fine, MRS. ANGUS MCDONALD. Beef Loaf.-Three lbs. beef chopped 2 cups crackers together beef. and season. rolled fine, 3 cups Bake I hour. 24 ADVERTISEMENTS. Take Notice That We are Up-to-Date .BUTCHERS We kill only the finest quality Steer Beef. Our line i~ completeat all times with Beef Pork Veal Mutton Lamb Corned Beef Hams Bacon Boiled Ham, Pressed Beef, Bologna, Frankforts, Pickled Tongue, Spiced Ox Heart And everything kept in a first-class Meat Market. Thorburn 8[Severance Yours, MEAT.PQULTRY ANDGAME. 25 Beef Loaf.- Three and one-half Ibs. chopped 1 cup sweet milk, 2 eggs, 1-2 teaspoon beef, 1 cup 1 pepper, salt, and steam 3 hours. Veal may be used instead MRS. JNO. DRESSER. rolled crackers, tablespoon of beef. Meat Souffle.-Make a cup of cream or milk gravy, in the a little parsley and put sauce, 1 cup chopped meat of any kind; while hot add yolks eggs, cook 1 min. and beaten whites, 20 minutes. chop cream of 2 in bread crumbs MRS. J. R. DART. the dish with buttered in a little onion juice, bake in buttered stove. When cold stir take stir off Scotch Pie.-Cut in pieces 1 lb. sirloin steak, butter bake sized onion, 1 doz. small potatoes, Cover with water pepper. and rich crust (same boil up through, as for short cake) and bake 20 min. and drop on so the longer. Veal Pot Pie.- Three pounds veal in cold water, (a piece with boil until tender, and season well with salt, pepper and butter. in pieces, place good) cut plenty of water size of an egg, 2 hours. slice 1 good salt and a can MRS. LANGLEY. Then make juice ribs is add -DUMPLlNGS.- One egg, 1 cup flour, 1 tablespoon 1 teaspoon powder. Mix up with sweet milk and drop from spoon broth. butter, baking into the Veal a la Tomatoes.-Mince cold baked or stewed in pudding dish with al.ternate crumbs layers Season with salt, pepper and butter. tomatoes can be used. MRS. J. A. CAVENDER. veal, and Bake 1-2 of cracker MRS. E. CULVER. put sliced tomatoes. Canned hour. Breaded Veal.-Roll dry bread or crackers one egg thoroughly. in the egg, lard. then roll in the crumbs Season with salt and pepper. Take either veal cutlet or steak, and fry slowly very fine, beat and dip first and in butter Serve with tomato sallce. MRS. C. W. BROWNE. Creamed Veal.-One pt. chopped eggs well beaten, Dry but not brown the bread in the oven and roll individual baking dishes, pieces of butter. 2 pts. beat for use. cover over with the bread crumbs salt and pepper, Bake 20 minutes. 1-2 cup butter, MRS. M. J. MEAD. cream, together. Fill and veal, 2 Escaloped Ham.-One tablespoon Put bread into the milk and let I 1 cup bread broken into bits, 1 cup milk, 1 egg. eggs to soften. butter, stand Beat the chopped cooked ham, cup 26 MEAT, POULTRY AND GA\\E. light and mix all very Any meat may be used instead of ham. together, season and bake 20 minutes. MRS. WILBUR MCCROSSEN. EscaJoped VeaJ.-Two lbs. veal, cook fine. Add milk to the stock and thicken with tlour, salt and pepper, a layer of bread crumbs, and I tablespoon Bake I hour. tender, chop add chopped onion. and so gravy and meat, MRS. J. E. HOUSEL. rather plenty of butter, Lay alternately on till dish is full. Steamed Leg of Mutton.-Wash steamer, cook it until dredge well with flour, Serve with Clirrant jelly. set tender, place in a roasting in a hot oven until and put the pan, nicely leg in a salt and browned. MRS. M. J. MURRAY. in a dripper and CrISp. "DILL." crack fold over in dripping the and pan turn Over once so as to brown and pepper, place rough ends, Roast Spring Lamb.-Season well, place in a hot oven and bake until brown with cup of water Serve with jelly. Roast Spare Rib.- Trim off the the middle, rub with salt ribs across stuff with turkey with 1 pt. water, on both sides. dressing, baste frequently, sew up tightly, Serve with apple sauce. Tenderloin on Toast.-Cut stew them in a little water then fry a light brown. thin slices, in sauce pan, pepper. Serve on buttered toast with raw tomatoes in tenderloins pork very till done, put a little butter and sliced thin. Season with salt MRS. D. P. WHITMORE. the ham very it may heat gradually. To Boil a Ham.-Wash kettle with enough cold water that hours. of ham from the time it begins to simmer. When to cool in the liquor in which it has been boiled. the rind. allowing fifteen minutes Simmer gently, to cover. Place over clean, put in a a slow fire two pOllnd for each done allow it The~ remove It shollitl not come to a boil for MRS. J. N. THORBURN. ~oast ~urk~y.-Wash tI:e dressll1g. .and clean thoroughly, the craw an~ tie lip the neck. Rub WIth salt and pepper. as mOisture Will spall of bread crumbs, wet With butter and water, Stuff the vent. rar~ of shnnk. and .roast, bastll1g often, allowing about 10 min. Be careful not wipe dry, Stuff with a dressing made and season to taste. the body and sew up to the lower sinews it, over for every pound. to have the Oven too hot for the first hour. Much the I Clip boiling water Fill Tie the legs "sprawl" lI:to the dnpper, t!ley may not the b?dy that pour Put as MEAT, PQUl TRY AND GAME. 27 poultry the the perfection roasting under of the giblets in the pan, of Always put gravy left flour, boil up and add .the giblets Give another with cranberry to the above dressing. or celery sauce. (Chicken boil. add boiling water, chopped is baked To Bake Chicken.-Dismember as for stewing. manner pour over the meat sweet cream, chicken. cream and the juice of the meat. Season to taste. Lay the pieces upon fowl. season depends side of the same way.) the thicken fine, basting. Skim the slightly with to taste. Serve For oyster dressing add oysters MRS. JESSE BEECH. the joints same in a shallow dish and of 1-2 cup to each by the formed in the in proportion Turn as fast as they brown. MARY E. HOYT. Baste with the liquor chicken Chicken Short Cake.-Cook Roll about one and fold together remove bones, make crust as YOLI would that of strawberry cake. butter of rich gravy. not chop. between and ready and bake. Season meat well it apart in enough gravy to moisten well. and pour gravy over top. inches Have and pull one-half crusts thick, Pour until well done, short spread with a filling made in bits. Do Spread meat one and tins patty To rich milk, puff paste (see oyster Cut Chicken Patties.-Make bake. chicken Line dice. or minced cold boiled ham. little. When needed, heat chicl-•> Gelatine Desserts. Gelatine.—All boxes of gelatine have a given weight. The size of the box depends upon the manner of cutting and drying the gelatine. Naturally, the powdered gelatine will only half fill the box, while that cut in long shreds will take a box twice the size; the weight, however, being exactly the same, so that a quarter of a box of gelatine means a quarter of an oz. of gelatine, regardless of the size of the box. Sponges.—Coffee sponge is made by soaking 1-2 box gela(cid:173) tine in 1-2, cup cold water 1-2 hr. Then pour over it 1 pt. hot strong coffee, add 1-2 cup sugar, stir until dissolved and strain. When it begins to thicken stir in the well beaten whites of 4 eggs. Beat thoroughly and turn into a mold. Melted chocolate and 1 pt. boiling water may be substituted for the coffee, or use 1 pt. boil(cid:173) ing water and the juice of 6 lemons and 3 cups sugar. For orange sponge dissolve the soaked gelatine over hot water and add 1 pt. orange juice in which the sugar has been dissolved. the coffee sponge. Serve Beat and add the whites of eggs as in very cold with whipped cream. MRS. F. E. DENSMORE. Almond Cream.—Whip 1 pt. cream and color with any kind of vegetable or fruit coloring. 1-4 box gelatine soaked in 1-4 cup cold water till soft, then set in hot water till dissolved. Stir 4 oz. of powdered sugar into the whipped cream, then strain in the gelatine and mix thoroughly, but lightly. When the mixture begins to thicken, season gradually with 4 tablespoons of Port wine and 1-2 teaspoon Northrup's vanilla; add 1-2 cup blanched al(cid:173) monds chopped very fine. Serve in glasses cold. If wanted very fine put candied fruits or violets on top. MRS. F. J. BROWN. An Excellent Dessert—1-2 pt. cream well whipped, 1-4 box gelatine dissolved in 1-2 cup water. Put half the cream in a dish and stand in a pan of ice or snow. Stir in gradually half the gelatine and add a little more than a quarter of a cup of finely chopped nuts. Do the same with the remaining half of the cream and gelatine, adding 4 macaroons pounded fine. Pour the contents with the nuts in a dish, then add the macaroon por(cid:173) tion and stand away to cool and harden. enough to keen in shape. Serve with whipped cream. It should be only stiff MRS. A. E. COWLES. 56 ADVERTISEMENTS. ~~~~m BRO-MAN-GEl-ON ~1.1 l~ ...Dessert Jelly ... i~ SIMPL v DELICIOUS ~ . . ~ ~m 11~ ~ ~ ~ PLA ~il. ~i~:4'"Obtain • I package Bromangelon, v::~:::::,' ~~r;u~~~~~rm~at"" Ocauge, Stcawberry, Rasp. berry. Cherry. 15C per package, case of 2 dozen, $ 3.00. keep it, send amount it from your grocer. in stamps We pa y postage or express. If he does not or money order .. -MANUFACfURERS- STERN & SAALBERG ~.~ ~1 ~~:l W m ~1 mi '~~1 ~'1~ ~ ~~ ~~ ~~.~ GELATINE DESSERTS. 57 Rhubarb JeJ/y.-Cut rhubarb into inch lengths and add 1 Clipsugar, 1 cup water, a little ginger root and lemon peel, and bakeuntil tender. Soak 1-3 box gelatine in enough water to dis- solvewhen placed over hot water. Strain into rhubard, add juice of 1 lemon, turn into mold. Serve cold with whipped cream. ~eJatine Blanc Mange.-To 1 qt. of milk add 1-4 box of it over the fire in a gelatme;I.etit stand for an hr. and then put doubleboIler and stir until dissolved; then add the yolks of three eggsbeatenwith two tablesp()ons of sugar. Cook for five min- utes.. When cool and just beginning to congeal pour slowly into the whlte~ of five well-beaten eggs; add a teaspoonful of North- rop's vaOllla; pour into molds and stand aside until cold. Turn from the molds and serve with whipped cream or a sauce made from the remaining yolks of the eggs. CONTRIBUTED. SnOl+ Ball Custard.-Soak 1-2 box gelatine in 1 cup wa- te: 1 h~ur.. Add 1 cup sugar and 1 small pt. boiling water and froth stir until dissolved. Beat the whites of 4 eggs to a stiff andwhip in the gelatine water until quite stiff. Flavor with ~orthrop's vanilla and the juice of 1 I::'mon. Put in cups previ- lo~sly dipped in cold water. Set in cold placeover night. Serve WIthcustard made of the yolks of the 4 eggs, 1-2 cup sugar and 1 pt. of milk. MRS. E. H. WrLLlAI'lts. Bavarian Cream.-Soak 1-2 box gelatine in 1-2 cup cold water for half an hr. then dissolve over hot water. Whip 1 pt. of cr~amstiff. Add from 1-2 to I. cup of sugar to taste. Flavor With .Northrop's extracts or wine as preferred. Strain into this the dl~solvedgelatine and stir gently until it begins to thicken. Turn Into a mold and serve very cold. . Charlotte Russe.-Line the mould with lady fingers or slicesof sponge cake and fill with Bavarian Cream. Different tlavors may be used. Melted chocolate, various jellies, apricots Orpeachespressedthrough a sieve may be added. Coffee Charlotte Russe.-Line the mold with lady fin- gers and pour into the center a boiled custard (about 1 pt.) to \\:hich has been added 1-2 pt. whipped cream and 1-2. box gelatine dissolvedin 1 cup strong cold coffee. Dissolve gelatIne over hot water and strain into mixture. Best liVERY in Town. M. A. RANDALL 58 GELATINE DESSERTS. Orange Charlotte Russe.-1-3 1 cup of orange, 1-3 cup cold water; of 1 lemon, tions of oranges. When beat in the beaten whites with whipped cream. Fruit Comport.-I add 1-3 cup boiling water, juice and pulp. the gelatine mixture of 3 eggs. can pineapple,s in sieve to drain. 2 hours after in 2 cups boiling water and add 3 cups 2 lemons. Put pineapple tine in 2 cups cold water. pour and pulp of 4 oranges Strain through cloth and when the jelly begins the sliced bananas, orange pulp. figs, dates, or nuts and candied cherries may be used. sugar and the juice of the pineapple Slices of citron and candied cherries the one remaining or fresh begins soaked into mould. box gelatine 1 cup sugar, in juice Line bowl with sec- to stiffen, Turn Serve MRS. ell NTON LANE. 7 bananas, I box gela- is dissolved and the juice and lemons. it over pineapple strawberries, oranges, Dissolve the gelatine to set pour and the 'MRS. NETTIE LANE. .t~ FITZ SIMMONS Is My Florist. LANSING. Creams and Ices. The quality manner of freezing. can, using 2-3 very creams turn dasher of creams and ices depends Always pack the freezer finely chopped largely before ice to 1-3 rock upon the filling the salt. For Different slowly but evenly. is a water mixture, For ices turn rapidly. Ices.-Sherbet flavored and stirred constantly while freezing. and frothy, like ice cream. occas- sionally while freezing. is much like an ice, but more lightly frozen and is served in glasses Ices may be served with sherbet tumblers or cups. Mousse is made from cream whipped to a froth and frozen slowly in a mold without An ice may be the same mixture, like wet snow. are served ice cream. in either is white, A' frappe Sherbets stirred light It Vanilla Ice Cream.-Scald sugar Add 1-2 lb. boiler. fire and when cool add another to taste, making it a little strong. repack. to ripen. Let stand 1 hr. and stir until dissolved. pint cream and Northrup's Freeze, remove Take cream in double from vanilla the dasher and MRS. GEO. HOYT. stirring. 1 pt. fresh CREAMS AND ICES. 59 Chocolate Sauce.- To serve with Put pint of cream in double boiler covering 1-4 box of gelatine with a half-ClIp cold water. 1-2 hour. 2 oz. grated chocolate; a.cup sugar and the gelatine; nilla and set aside to cool. When cream or serve just as it is. ice cream is made by Soak add to this then beat well; add half va- in whipped add teaspoon Northrup's cool you may stir cook until smooth, to heat; strain, fire. Beat Cook 1 qt. If caramel over until is desired cream or milk Neapolitan Ice Cream.-Put the yolks of 6 eggs and light and add to cream or use yolks a moment. double boiler over 1 of 3 eggs and until spoons corn starch. Pour ~vh!tes of eggs and turn from one dish to another IS light. When cold add another ed. Northrup's cream and add the vanilla. When frozen makes in lb. sugar 3 table- the beaten the whole qt. of cream and flavor as desir- 2 of hot The whites of eggs may be omitted. MRS. A. J. FARREN. cups boiling maple cream 1 The frozen or syrup over or mIlk. When cold add 1 qt. cold cream or 1 pt. pt. .cold custard, whItes of eggs may be beaten omitted as preferred. 1 gallon. Maple Ice Cream.-Pour the beaten yolks of six eggs and add 1 pt. hot of and added when using 1 pt. milk and MRS. S. H. CULVER. add 6 tablespoons is used dissolve caramel it If chocolate and in the cream and two large two partly vanilla. yolks eggs: Brown Bread or Macaroon Cream.-Omit from Neapolitan ing and half the amount 1 pt. brown bread crumbs dried in the oven, or brown 1 1-2 dozen macaroons in oven. Add these and 3 tablespoons wine to Neapolitan of sugar cream and the flavor- add rolled fine and sifted, fine. Cool roll and cream. MRS. HERMANFRAZEL. Fruit Ice Cream.-Make vanilla. When strawberries, A little lemon juice is an improvement. raspberries, frozen vanilla add 1 qt mashed peaches or 1 can shredded and sweetened ice cream, omitting the fruit, pineapple. ffiRS. R. C. DART. thick, 1-2 qts. sweet cream, Caramel Ice Cream.-I to be sure starch is cooked. three even teaspoons Let Dissolve into cream when boiling. in porcelain dish. little milk and stir stant saucepan a9d 3-4 or 1 cup of boiling water. When cold stir dll1g a little sugar The Ingham County News •• to taste. When cold freeze. HARRIETS. LEE. only $1.00 a Year. boil corn starch in a it boil for an in- in and :1.1- Put 1 1-2 ClipS white from stove into cream, fire until melted. and stir over sligar Take 60 CREAMS AND ICES. for 1 hr. Tutti Frutti Cream.-Use yolks of 4 eggs to the hot cream. A variety be used: cherries, ped fruit green gages, oranges or pineapple. in orange juice. vanilla ice cream recipe, adding of chopped fruit may Soak all chop- MISS SADIE VANOSTRAND. 1 qt. in freezer and turn rapidly. When partly frozen, add ice Lemon Sherbet or Ice with Milk.-3 cups sugar, milk. juice of 4 lemons and the well beaten whites omit eggs. MRS. HOUSEL. of 3 eggs. For Put Peach Sherbet.-Juice of doz. lemons. make 1 gal. to make add whites of 3 eggs beaten. 1 qt. of peaches Sugar quite [-2 doz. oranges, juice of Add enough water strained. sweet. When nearly [-2 to frozen MRS. D. P. WHITMORE. Excellent Lemon Sherbet.-For 2 gal. boil 6 cups sugar juice from 1 dozen lemons. 3 minutes, and Pack freez- Freeze and 6 cups water Pour 3 pts. boiling water over then add the syrup, strain. er before filling can, using 1-3 very fine ice to 1-3 salt. by turning dasher Lastly add the whites of 6 eggs not heaten. the rinds and let stand as rapidly as possible. juice of lemons cold water together. Squeeze 1 qt. and MRS. W. E. HOWARD. Fruit Ice or Sherbet.-I can pineapple, 1 qt. water, berries, 1-2 pts. sugar. and fruit 2 small lemons. ded or 1 qt. mashed raspberries. Sherbet, when partly frozen add whites of three eggs beaten very stiff. 1 Boil sugar and water and when cool add juice of shred. Strain. For uutil Add juice of pineapple or MRS. E. D. LEE. strawber- Strawberry Sherbet with 0e1atine.-1 qt. strawberries 1 qt. water, Boil the sugar juice of 2 lemons, and water Add the lemon juice to the strawberries ries, 1 lb. sugar, gel.a- tine. for 5 minutes. While warm add gelatine. a.nd mash them. When the syrup the beTTles and strain. the whites of two eggs until frothy. Then add tabl~spoon powdered sugar and beat until white and stiff. in this meringue, repack and stand aside to ripen several hours. MRS. DRESSER. Freeze. When nearlv frozen beat Remove the dasher, is cold pour tablespoon together it over stir Lemon Sherbet with Oe1atine.-Use 4 large, [ [-4 Ibs. sugar and two tablespoons mons, 1 qt. water, Add the yellow rind of 3 lemons to sugar and water. utes and cool. While warm add galatine. When of lemons and strain. berry sherbd. Freeze and add the meringue juicy le- gelatine. Boil 5 min- cool add juice as for straw- MRS. DRESSER. CREAMS AND ICES. 61 sugar 1 oz. choco- and Add a remain- cream Put pt. whipped cream, 1 cup boiling water. Mix water, smooth stir well, and glossy. then add the Chocolate Mousse.-I I cup sugar, late, chocolate and stir over few spoons of the whipped cream, ing cream. into it and let stand 4 hrs. Maple Mousse.-Boil the fire until Pack freezer or mold, using 2 qts. salt. ?f six eggs, or the yolks of 4 and whites of 2. mg syrup and cook until 1-2 pint milk. the yolks into boil- thick. When cold add 1 pt. cream and MRS. E. CULVER beat Stir eggs 1 cup maple syrup, Freeze as for ice cream. 1 pt. vanilla Cherry Mousse.-Whip 3 tablespoons sugar, 1-2 teaspoon Northrop's juice. Put .in close covered mold and pack in ice and rock salt 2 or 3 Ius. It WIll cut. will be in little needle-like flakes. like a mold of ice cream but when MRS. L. J. PHILLEO. 1 cup cherry cream and turn out and Cafe Mousse.-Whip 1 qt. of cream, ed sugar and 1 1-2 :::ups clear, once into a mold previously wet with cold water. ed sheet of writing paper pack in salt and ice; let stand for four hours. strong over top. the coffee. Mix well, add 1-2 cup powder- turn at a greas- and cover Place Put on the gelatine 1 tablespoon Strain into it the juice Add the juice of 1-2 lemon, holding the mixture Pour MRS. A. E. COWLES . . Peach Mousse.-Soak in cold water. and pulp of dIssolving it over hot water. it 1 d~z. peaches. then in a pan of ice water, begms to thicken, fold in a pt. of whipped cream. into mold, covering tightly, and pack in ice and salt for several hours. MRS. NETTIE GROW. very clear coffee and enough the mixture in cafe frappe make coffee; add 1 gill good rich cream to each qt. sugar into the freezer and turn slowly until glasses. This may be made without to make a little over sweet. When cool, like moist the cream. Cafe Frappe.-For stir the juice until turn snow. strong, Serve MRS. H. C. BROWN. Grape Juice or Sherbet Frappe.-Boil sugar. water and 2 cups grape Or other freezer and when half frozen remove dasher in cups. and set aSide. Or, add whites of 3 eggs and freeze as sherbet. and when juice of 2 lemons: juice and the cold add 1 Strain fruit together I 4t. 1-2 pt~. Place III Serve MARYC. STROUD. FITZ SIMMONS GUARANTEES SATISFACTION. Use Wire. LANSING. MICH 62 CAKES. Cakes. HER fIRST CAKE. She measured out the batter with a very solemn air; The milk and sugar also; and she took the greatest care To count Of baking powder, which you know beginners oft admit Then she stirred it all tug-ether and bak~d it full an hour; But she never quite forgave herself for leaving out the e!(gs correctly, and to add a little bit the flour. Angel's Food.-Whites of II eggs, 1 1-2 tumblers cream tartar. 1 tumbler Snow Flake Add to eggs a pinch of salt and beat flour, Sift and sift again. lated sugar, vanilla, 1 teaspoon again, add cream tartar ure. bowl. add Northrop's the pan. straw and if too soft bake a few minutes side down to cool. then Do not stop beating to 1 hr. in a moderate vanilla. Bake 40 min. In same dish add sugar lightly, Sift the sugar granu- 1 teaspoon Northrop's the flour 5 times, measure and meas- froth in cake Then in it Try with a pan up- flour gently. until you put oven. to a stiff longer. Turn MRS. C.E. HENDERSON. Angel's Food.-One tumbler Snow Flake flour, 1 1-4 tum- cream vanilla. When eggs are partly beat- flour Bake from and beat very after sifting seven times, blers granulated tartar, en add cream tartar and sugar gradually slowly for 15 minutes; 40 to 45 minutes. MRS. C. W. WHlTMAN. 1 teaspoon Northrop's then increase heat, Add Snow Flake sugar, whites of then vanilla. IO eggs, teaspoon in oven leaving level stiff. sugar 2 cups lemon extract, White Loaf Cake.-Cream together cup butter, spoon Northrop's powder. gether. and 1 add 1 cup sweet milk, 3 cups Snow Flake flour, 1 tea- 2 teaspoons Queen Flake baking to- Beat well, add whites 6 eggs well-beaten. Bake slowly. White Cake.-I cream it; 6 tablespoons Flake baking powder 4 eggs. MRS. H. C. FREELAND. size walnut, Queen sifted in 1 1-2 cups Snow Flake flour, whites MRS. WATTS. cup sugar, sweet milk, piece 3 even teaspoons Beat all butter CLARK'S B k ----========- aery .... and LUNCH ROOM. Headquarters Delicious Baked Ooods. for Oysters and fine Lunches. MAPLE STREET, MASON ADVERTISEMENTS. Use Only the Best MOST PERFECT EXTRACTS PRODUCED NONE BUT SUPERI- OR FOOD PROD- UCTS BEAR TH E NAME NORTHROP'S HIGHEST STRENGTH FINEST FLAVOR Seewhat the Ladies of nason think of QUEEN FLAKE BAK- ING POWDER and NORTHROP'S EXTRACTS: TBSTIMONIAL Flake Baking Powder Having used Queen Extracts, we heartily them to our friends bors for their superior strength, purity and fine flavoring recommend and Northrop's and neigh- qualities. (Signed) MRS. F. L. STROUD. MRS. W. C. BARKER. MRS. C. J. RAYNER. MRS. S. H. CULVER. MRS. F. E. DENSMORE. MRS. W. G. GROW. MRS. A. G. LYON. MRS. J. E. HOUSEL . ... SOLD BY ALL OROCERS ... Northrop, Robertson & Carrier -MANUFACTUREDBv- Manufacturers of Pure Food Products LANSING. MICH. CAKES. Delicate Cake.-Whites ter, 2 cups sugar, 2 1-2 cups Snow Flake Queen Flake baking powder. ter to use 1 cup cornstarch in place of one of flour. of 4 eggs, 1 cup milk, 1-2 cup but- teaspoon It is bet- heaping two loaves. This makes flour, MRS. JAMES KERNS. White Cake.-I level cup sugar, 1 tablespoon butter heap- ed up, 1 egg, 2-3 cup sweet milk, 2 cups Snow Flake flour. IVA RAYNER. Corn Starch Cake.-Whites 2 cups sligar, 3-4 cup of milk, 1-2 cup butter. Flake flour, Flake baking powder, Flavor with Northrop's 1 1-2 cups corn starch, of six eggs beaten very stiff, 1 1-2 cups Snow teaspoons Queen 2 heaping extracts. MRS. M. D TRUE. Marble Cake.-L1GHT: 1-2 cup butter, of 4 eggs, 1-2 cup milk, 2 1-2 cups Snow Flake Queen Flake brown sugar, cloves, etc., Flake baking powder. 4 eggs, cups Snow Flake Bake 35 min. cup sugar, whites flour, 1 teaspoon 1 cup cup teaspoon cinnamon, 1 teaspoon Queen MRS. CLINTON LANE. 1-2 cup milk, flour, baking yolks 2 1-2 powder. DARK: butter, 1-2 teaspoons Queen Flake baking powder. Chocolate Marble Cake.-l 1 cup sweet milk, 3 cups Snow Flake level butter, Northrop's then drop the chocolate batter with a spoon the add to it 5 tablespoons of the white Pour a layer of the white remainder vanilla. grated batter over it. cup butter, flour, whites 2 cups sugar, of 4 eggs, 3 Take out 1 teacup chocolate moistened with in your tin, and spread batter in spots, MRS. J. T. CAMPBELL. Chocolate Cake.-I cup sugar, 1-2 cup butter, CLIp sweet milk, squares cake. of chocolate, 2 cups flour, 2 teaspoons 1-2 cup sugar, dissolve baking powder; in water 3 eggs, 1-2 take 2 and stir into MRS. J. E. HOUSEL. Gold Cake.-Yolks of 4 eggs, 1 cup sugar, 2-3 cup milk, 1 1-2 teaspoon Queen Flake baking Snow Flake Northrop's vanilla. flour. 1-2 cup butter, powder, 2 cups MYRAL. WOOD. Golden Cake.-Yolks sugar cups Flake flour with 4 teaspoons Queen just before putting into the oven, mix thoroughly. Northrop's lemon or vanilla. of II eggs beaten to a cream with 2 and 1 cup milk. Mix 4 cups Snow powder, and Flavor with MRS. CORA COY. 1 cup butter baking Flake and CAKES. Sunshine Cake or Snow BaJls.-Whites sugar, pinch of salt; eggs, yolks of 5, cup granulated 1-3 teaspoon cream tartar, angel foo;.!. Beat yolks of eggs thoroughly ~alf. Add cream of tartar lIghtly, then beaten yolks, 40 min. small biscuit cocoanut, For Snow Balls: When cold cut out dip into boiled frosting lay on buttered to dry. cutter, paper then beat whites sift and measure of 7 small 2-3 cup Snow Flake flour, as for about in sugar stir in dripper and bake in round piec'es with then into prepared MRS. H. FRAZEL. and beat until very stiff, then flour. Put Bread Cake.-2 bu.tter, 2 eggs, 1 teaspoon SpIce, 2 teaspoons cup English currants. This makes 2 loaves. soja, cinnamon, cloves 1 cup Snow Flake flour, 2 cups Let 1-2 cups bread dough, 2 cups sugar, 1 cup and all- raisins, 1 MRS. E. D. LEE. Bake in moderate 1-2 teaspoon rise 1-2 hr. oven. Hot Water Sponge Cake.-I Sno~v Flake flour, 1-3 cup boiling water, bakIng powder. flour and last Beat the water. the sugar and eggs very light. MRS. W. M. MCCROSSEN. cup sugar, 2 eggs, 1 teaspoon Queen 1 cup Flake Add the Frosted Ginger Bread.-I I cup brown sugar, 1 cup sour milk, 2 1-2 cups Snow Flake flour, 1 egg, 1 tea- For spoon each, ginger, frosting take 2 cups brown it waxes, of ginger. sugar, then add the beaten white I -2 teaspoon I 1-2 cup \vater. of I egg and 1 teaspoon MRS. A. F. WOOD. cup molasses, and salt, soda. Boil butter till Soft Ginger Bread.-I 3 cups Snow Flake flour, 1 cup sweet milk, 1 teaspoon ClIp butter, 1 cup sugar, 1 tablespoon cinnamon soda, 3 eggs beaten and sU(Tar to a cream, add the yolks Then";oJa dissolved in milk. very stiff with 3 tablespoons Then extra 1 cup and sepa- and flour; of molasses, allspice, rately. Mix butter molasses, then soda. lastly the whites beaten Snow Flake flour. MRS. JAMES BLAKELY. fat pork ground sugar, of salt, fresh 1-4Ibs. 1 tablespoon Pork Cake.-I I cup dried apples the molasses; fine, 1 scant pt. boiling water poured on the pork, ~ cups 2 cups molasses, I tablespoon Cll1namon, 1 teasp~on cloves, 2 Ibs. seeded raisins chopped, 1-4 lb. candleJ citron, in a cup of a tablespoon soja mixed with Snow Flake flour and sIfted III the last thing. Will make four cakes. Wrap in oiled paper and put in a jar, will keep six months. MRS. LANGLEY. The Ingham County r4ews •• only $1.00 a Year. IO level cups Sno\~ Fla~e tlour, 1 lb. dates, 4 eggs, soaked boiled night, over then 66 CAKES. Dried Apple Cake.-2 dried chop as fine as raisins, cups till preserved through, Then add 1-2 cup brown sugar, 2 eggs, enough to cut easily, cups of molasses the cake. 1 cup sour milk, and spices 2 teaspoons of all kinds. Add the apples apples, then stew long them in 2 for 1 cup butter, soda, 4 cups Snow Flake flour, drain off the molasses boil last. MARY E. HOYI'. Spice Cake.-4 eggs, leaving 2 cups of brown sugar, frosting, milk, 1 teaspoon soja, 2 teaspoons 1-2 grated nutmeg, in the mille Bake frosting or bake in a loaf. 2 cups Snow Flake in two layers I prefer .J out the whites 1-2 cup soft butter, of 2 for 1-2 cup sour cloves, soda boiled with the 1 teaspoon Dissolve together cinnamon, flour. and put the latter . MRS. W. A. MELTON. Mother's Molasses Cake.-1-2 1-2 cup sour milk, 1-3 cup butter, cup sugar, cup 1 egg, 2 cups Snow 1-2 molasses, Flake flour, 1 teaspoon soda. (Seeded raisins may be added.) MRS. ANGUS McDONALD. Coffee Cake.-l seeded egg, 1 cup brown sugar, raisins and coffee, 1-2 cup each of each of 1 teaspoon :::innamon and allspice, 2 cups Snow Flake flour. butter, molasses, soja, cloves, MRS. ROSECRANCE. Plain Fru it Cake.-2 cups brown milk, 6 tablespoons allspice and that LIse 1 tablespoon, Flake flour, 1 cup raisins chopped fine. 1 teaspoon butter, sugar, 1 cup butter- of all kinds of spices except soda, 3 cups Snow MRS. C. E. BALL. 2 teaspoons cup brown Deviled Food.-l cup sweet milk, 1 teaspoon soda in milk, yolks of 3 eggs, Snow Flake flour. cup grated chocolate. milk when boiling. put together with any kind of frosting. Cool and add to Part 1. Bake 1 cup brown sugar, Melt the chocolate in oven, add sugar Part 2: 1-2 cup milk, 1-2 2 cups 1 and in layers and M. L. LEE. 1-3 cup butter, sugar, Malaga Cake.-2 cups granulated 1 cup sweet milk, scant; yolks of 3 eggs and 1 white, Snow Flake flour, 3 teaspoons Queen Flake baking powder, with Northrop's Filling: raisins, seed.and 1 cup ~u!vertzed sugar, grate in rind and use Add raISIl1S, extracts. chop fine; beat 2 whites of eggs thoroughly, top with boiled frosting. fill the cake and frost in 3 long tins. 1-2 cup butter, 2 1-2 cups flavor 1 cup aJJ juice of 1 lemon. sugar, Bake MRS. GEO. P. GRIFFIN. CAKES. Fruit Cake.-I 1-2 cups Snow Flake 1 cup sour milk, 4 taQlespoons melted sugar, ped raisins, 1 cup choppeJ nuts, 1 teaspoon soja, cinnamon, gredients and butter. then add milk to which cloves, citron if desired. 1-2 teaspoon together, flour, butter, 1 cup 1 cup brown chop- 1 heaping teaspoon the dry in- soda Stir FAYE WHIT.\\AN. has been added Fruit Cake.-I flour, s~o\v 1-2 mIlk, 3 eggs, 1 teaspoon currants, 1-4 Ib citron, Flake cup molasses, soda, all kinds 1-4 lb. drleJ cup butter, 1 1-2 cups brown sugar, 1-2 cup. water spices, 2 Ibs. raisins, 2 cups or SOLII' 1 lb. Nut Cake.-I 1-2 cups 1-2 cup sweet milk, a cream; spoons Queen Flake baking powder, Bake in layers. chopped hickory nut meats. until right consistency and frost with cooked frosting. to spread. Filling: 1 cup sour sugar, lemon, 1 gill brandy. MRS. N. L. HUXLEY. 1-2 cup butter ' to I 1-2 cups Snow Flake flour, 1 1-2 tea- the whites of 4 eggs. 1 cup stir vanilla Flavor with Northrop's .1l1d last cream, it 1 cup sugar, Cook until thickens. stirred Then MRS. A. G. LYON. flour, sweeten coloring fill 3 tins, 1 1-2 cups sugar, pink 1 te'lspoon Filling:Yolks to taste, Almond Cake.-1-2 cup butter, 1-2 cup sweet milk, 2 cups Snow Flake flour, 1 1-2 teaspoons Queen Flake baking powder, or chocolate. corn starch, add 1-4 lb. almonds, MRS. CARRIE DARROW. blanched and chopped. 1 1-2 cups of water, 1 of which is colored 1 cup milk, of 4 eggs, cook until thickens; Sponge Layer Cake.-3 eggs, cups Snow Flake Queen Flake baking powder. beat and flour and lastly whipped cream, sugar, 1 1-2 1 tablespoon the yolks, sugar Delicious together with fillings. MRS. J. E. T ANSWELL. of cool. grated chocolate, Half Clip butter, stir well; 3 unbeaten eggs dropped in one at a time and beaten well; add 1-2 cup Snow Put ~Iake flour, with two teapoons Queen Flake baking po\~der. ~n the custard, add to it 1 1-2 cups flour and 1-2 ClIp milk. Bake together with boiled frosting. 1I1 layers. make a ClIstard of 8 tablespoons 1-2 cup milk, boil until brown sugar, the whites. caramel or other add the water, if put Maud S. Cake.-First 5 of sugar, 1 1-2 cups tablespoons thick, four Put MRS. D. P. WHITMORE. We "ride ourbclYl'S 011the Ilcllcate or Ollr Flavoring Extracts. alld Goo,! Quality Fla,'orb H. H. BRADLEY &: CO. 68 CAKES. Roll Jelly Cake.-3 eggs, 1 cup sugar, flour, 2 tablespoons water, der. Spread with jelly and roll at once. 1 teaspoon Queen I cup Snow Flake baking pow- Flake MRS. WRIGHT. MolassesCake.-l cup molasses, another, 4 tablespoons melted butter, Snow Flake flour, .Bake in 2 or 3 layers .• little salt, 1 heaping spoon soda put 1 egg and the yolk of 1-2 cup sour milk, 1 1-2 cups in sour milk . Frosting for MolassesCake.-I to dissolve water beaten white of the egg. Add 1 tablespoon cinnamon. Put between Boil until it hairs, layers it. cup sugar and boiling' then pour upon the well full of ground and on top. MRS. W. E. HOWARD. level Fig Cake.-l cup sugar, sweet milk, 2 cups Snow Flake Flake baking chopped fine, 1 cup sugar, jellies. powder. (Bake 1-2 cup butter, 2 eggs, 1 1-2 teaspoons flour, in layers.) Filling-I-2 1-2 cup boiling water, boil until MRS. J. A. CAVENDER. 1-2 cup Queen figs lb. it Cream Cake.-2 tablespoons flour, 2 teaspoons Cream for sauce-I-2 eggs, 1-2 teacup sweet milk, 2 tablespoons Snow Flake Queen Bake in layers. small piece butter, thick, when nearly Put together when the cakes are cold. French Cream Cake.-l 1 egg, 1 tablespoon cold flavor with Northrop's 1-2 cups sugar, butter, baking 2 teacups cold water, Flake sugar, 3 2 tea cups powder. pt. milk, 1-2 teacup sugar, boil until very corn starch; extract. MRS. L. T. SMITH. vanilla ter, 2 cups Snow Flake flour, Queen Flake baking powder, with cream filling. 2 eggs, 3-4 cup milk, 1 cup walnuts chopped 1 1-2 cups but- 2 teaspoons Fill fine. MRS. H. C. ROWE. ...Fitz Simmons ..~ GUARANTEES SATISFACTION Use Wire LANSING, MICH. CAKE FILLINGS. Cake Fillings. Maple Sugar Filling.-I un~il it hairs. a lIttle at a time. Beat Beat until cold . the white of 1 egg to a stiff cup maple sugar; melt and boil add sugar froth, . Caramel Filling.-I until as thick BOll together with Northrop's vanilla. cup sugar, as frosting. 1 cup thick sour Beat till cold. cream. Flavor Lemon Jelly FilIing.-Use the tablespoon water. juice of 1 lemon, Beat the eggs, and stir over the fire in a double boiler until 1 cup add the thick sugar, 2 eggs and I other as cream. ingredients . Frosting Without Eggs.-I milk, boil 5 minutes, beat until MRS. ROSECRANCE. 5 tablespoons cool and put on a cold cake. cup sugar, MRS. C. W. RANDALL. Marsh Mallow Filling.-2 tablespoons spoons Northrop's boiling water, 2 cups extract. Beat 30 minutes pulverized gelatine, IO table- 2 tablespoons and let cool before using. MRS. W. M. MCCROSSEN. sugar, Boiled Frosting.-One cup sugar, it will thread slightly. boil until 1 ~gg into which gradually thick enough to spread. pour the syrup. Chocolate lcing.-1-2 cake sweet chocolate, 1-2 cup water. egg well beaten. Boil till it threads, let of and stir until cover with water, Have ready the beaten white MRS. C. E. HENDERSON. 1 cup sugar, of 1 it in the white then stir Flavor MRS. H. L. BROWN. Maple Sugar /cing.-Scrape it over the m.aple sugar, the cake, and allow It to harden, and a little water until brittle; stir until partly The latter way makes a softer icing . water and pour with butter and then use. add a I.ittl.e It or boil cool . Caramel Filling.-Boil together it spins a thread; a pmt of cream until spoons of sugar that have been melted and browned. Graining of Sugar.-A little cream of tartar, or lemon juice will prevent sugar from graining. a cup of .sugar ~nd half then add thiS to SIX table- tartaric acid 70 COOKIES. Cookies. Cream Cookies.-I cup sour cream, flavoring to suit, granulated sugar, soft; sifted with the Snow Flake flour. then add the eggs well beaten, well beaten through lastly Flake baking powder and Northrop's 2 cups 1teaspoon soda, 2 eggs, Snow Flake flour to roll out powder and sugar, next add sour cream with the soda the Snow Flake flour and Queen flavoring. 1 teaspoon Queen 1 cup butter, Cream the baking butter Flake it, MRS. L. T. SMITH. 1 teaspoon Molasses Coo/des.-I soda lard, 2 eggs, 1 tablespoon w:tter, this on ice and let stand all night. bake. Flake flour than otherwise. By standing Excellent. salt. Stir Roll out and getting ice cold they in rolling out and consequently cup molasses, dissolved stiff with Snow Flake 1 cup sugar, in 2 tablespoons flour. in the morning I cup hot Put and less Snow and richer require are softer MABLE DRESSER. 1 good teaspoon salt, Mix not too thick and bake in hot oven. Cream Cookies,",ithout eggs.-2 Yz cups l..~ Vanilla Cookies.-3 1-2 ciPS Snow Flake 1 teaspoon 2 cups soda, sour cream, nutmeg. MRS. A. G. LYON. sugar, 1 cup sug~ butter, 1-2 te:tspoon soda dissOrveJlii 'lOd bake in a moderate oven. Mix together and add 2 eggs tab espoon sweet milk. MRS. ANGUS McDONALD. 1 cup flour, \\'ell beatel.), thm Roll I ,()..~~ \ J , \..u...{A.A-1 '~V, VI.> - ~I}:' ~ .. /~ ~ rze IJ~ _ 'lluM ~Sugar Cookies.-4 cups Snow Flake l-~~llgar, 1 cup butter, tl~_~butter into which has been sifted 1.Al'q !tdd Northrop's ., lemon extract. in the flour 4 eggs. sugar Put flour, and eggs together, 1 1-2 cups rub soda, teaspoon 1-2 ' <; r MRS. C. H. MENZIE, Beloit, Wis. I Ginger Cookies.-3 eggs, 1 cup molasses, 1 cup lard, 1 teaspoon spoons soda in a little water or milk. each of ginger and cinnamon, Roll soft as possible. one cup sugar, tea- 4 small MRS. H. L. HENDERSON. Brown Sugar Cookies.- .2 cups brown butter, soja. 1-2 cup lard, 1-2 cup cream, 2 e~s, Roll very soft and bake in hot oven. 1-2 cup a little salt, 1 teaspoon sugar, MRS. OSCAR C. HOYT. COOKIES. 71 Lemon C'wkies.-2 qts. Snow Flake flour, 1 pt. 1 cup butter, lemon, 3 eggs, 1 teaspoon soda dissolved in the the rind to be grated. Stir and drop. MRS. LEVI SWAN. sugar, juice of Lemon Cookies.-2 cups sugar, I teaspoon 2 teaspoons rind and juice of 2 lemons, soda, cup sour milk, Frosting-grate make stiff. 1 cup butter, cinnamon, sugar (powdered) MRS. CLINTON LANE. 4 eggs, 1 nutmeg. to Fruit Cookies.-2 cups brown sugar, chopped raisins, of cinnamon, flour to mix soft. 2 eggs, 2 big tablespoons each of nutmeg 1 teaspoon 1 cup butter, 1 cup teaspoons 2 Snow Flake sour milk, and soda. MRS. HARRIETOWEN. 1-2 cup coffee, 3 1-2 cups flour, 1 egg, cup sugar, 1-2 cup butter, Fruit Cookies.-I lasses, teaspoon baking powder, currants, 1-2 teaspoon 1-2 cup seeded raisins, cinnamon, drop on tins. I teaspoon soda, 1-2 cup mo- 1-2 1-2 cup English MRS. J. K. ELMER. Soft Fruit Cookies_-I and 1-2 cups 3 eggs all well beaten together, seeded raisins, 3 cups teaspoon soda sifted in flour, 1-2 nutmeg. chopped; sugar, 1-2 cup wa rm water, sifted Snow Flake I cup butter, cup 1 coffee I level flour, Drop on tins. MRS. F. J. BROWN. Ginger Snaps.- part butter and meat I big teaspoon ginger, shortening, spoon soja, Boil sugar and molasses 5 min., AJd soja, ginger and Northrop's above. 1 cup brown sugar, fat, 3 eggs well beaten, 1-2 teaspoon Northrop's I cup molasses, I cup I even tea- vanilla. and boil all 5 min. then add to the add shortening vanilla to eggs, Roll thin and bake in hot oven. MRS. BERT WILCOX. Ginger Snaps.-4 eggs, 2 cups sligar, curs 5 tablespoons lard, 2 teaspoons soja, Snow Flake flour. 4 teaspoons Add a little salt. MRS. H. L. BROWN. 2 cups molasses, vinegar, ginger, 2 Ginger Drops.-1-2 cup sugar, 2 teaspoons I Clip boiling water, 2 1-2 cups Snow Flake flour, butter, tartar, rop's vanilla. 1-2 cup molasses, .1 teaspoon soda, 1-2 cup cream or North- MRS. J. A. SMEAD. I teaspoon clIlnarnon Macaroon Cake.-I sugar, 3 eggs, butter Flake flour. Drop on greaseJ pt. peanuts the size of a walnut, fine, tablespoons tins and bake in a moJerate chopped eight 1-2 lb. Snow oven. MRS. W. M. MCCROSSEN. 72 COOKIES. Breakfast Cakes.-I cup molasses, soda, 3 tablespoons 2 eggs, 2 teaspoons can be rolled out. Hermits.-I raisins, 2 eggs, teaspoon cloves, I cup brown ~ugar, \Vater. Mix as soft as MRS. EUGENE GRIFFITH. 1 cup chopped sour milk, 1-2 1-2 cups sugar, 1-2~CUpbutter, 2 tablespoons I teaspoon add Snow Flake flour to roll. cinnamon, MRS. C. H. MENZIE, Beloit, Wis. Hermits.-2 flour, I cup raisins, sweet milk, spices. cups sugar J I cup butter, 3 eggs, 1-2 teaspoon 6 cups Snow Flake in 1-2 cup soda dissolved MRS. W. M. MCCROSSEN. Cream Puffs.-Boil together 1 cup water ter. While boiling stir add 3 eggs not beaten. together 2; minutes. add 5 even teaspoons Snow Flake flour. boiling milk. For cream-Beat in I cup Snow Flake Drop in tin in large Open puffs with knife and pour flour. When and and 1-2 cup but- cool bake I egg and 1-2 cup sugar, into I cup Stir mixture spoonfuls in the cream. ELIZABETH LEE. Snicker DoodJes.-l cup sugar, cups Snow Flake teaspoon baking flour, 2 tablespoons powder. Flavor butter, to taste and bake 1-2 cup sweet milk,. 2 1 hea~Ing in gem tinS. 3 eggs, FRANC L. ADAMS. Sugar Kisses.-Whites of 4 eggs beaten very stiff.' fee cup granulated Drop from the side of a small greased paper; bake in a slow oven until a golden brown. drops Northrop's tablespoon 3 or 4 sugar, 1 cof- Flavoring. on to a tin covered with MRS. LANGLEY. Doughnuts. Fried Cakes.-4 potatoes size of an egg, eggs, 1 cup sweet milk, butter Flake baking powder and nutmeg. Add butter warm mashed potatoes. When cool add other soft. size of walnut, 1 cup sugar, 2 2 teaspoons Queen in tl~e and mix and sugar ingredients Fried Cakes worth trying.-l tablespoons melted butter, ~gg~, 3 scant baking powder, nutmeg, Flake flour to make a soft dough. ready to roll out. smoking hot. Roll to thickness pinch salt. cup sugar, 1 cup milk, 3 3 te.aspoons Queen Flake add Sno\~' hand until Lard should be Beat eggs well, Do not mix with of a cracker. MRS. L. J. PHILLEO. FRIED CAKES. Crullers.-z eggs, 4 tablespoons lard, 5 tablespoons them soft, add 1-2 cup sour milk. mix hard. If you prefer 73 sugar; MRS. P. H. BROWN. Fried Cakes.-I butter, 1 of lard, cup sugar, 1 cup sour milk, light brown preferred, 1 teaspoon 2 table- spoons soda, 2 eggs, Snow Flake flour to mix quite soft. MRS. H. B. LONGYEAR. . Raised Doughnuts.-2 tumblers ll1g hot, 2 tumblers vor to taste. Let beaten eggs, stir Let the morning and let rise again and fry in hot boil- fla- and 2 well batter. in in Snow Flake flour enough to make thin sweet milk heated salt, then add 1 tumbler yeast rise over night, cut out then mix like bread. lard, even teaspoon sugar, this cool, 1 tumbler this rise, lard. Let MRS. WALTER. Fried Cakes.-I 1 teaspoon cream, 2 eggs, Flake flour enough to roll. cup sugar, I cup sour milk, soda, a little 1 cup sour Snow and spices. salt MRS. E. C. RUSSELL. Pickles. "Thus Kood digestion waits 011 appetite And health on b(,th." salicylic jar or fill . For Pickling Cucumbers.-I oz. salt, 24 gr. aCId, 1 qt. vinegar. can \vith pickles and cover Dissolve salt and acid in vinegar, them with the solution. MRS. J. K. ELMER. Cucumber Pickles.- To 100 pickles add 1 pt. salt-dissolve a piece stand boiling water off. Rinse, in boiling water and pour on them hot. turn then alum the size of an egg. Pour off and rinse, then Spice with {-2 oz. each of cloves, cinnamon seed with this seal, and you will have brittle pickles. dissolve Pour on pickles hot. add sufficient cider { cup sugar. Put Let in 24 Ius. and of Let stand six Ius. vinegar to cover. and white mustard boiling hot, on the pickles Cucumber Pickles.-I gal. vinegar, mixed spices, piece of alum size of hickory radish ing. Wash cucumbers if have few at a time, long. and put let stand inches three root Put in and let stand about is full. until crock into crock without MRS. YANDuESEN. 1 pt. salt, 5c worth nut, 4 pieces horse scald- or pour a week, Then 74 PICKLES. vinegar off. Add 2 lbs. sugar and then scald and let cool; then pour over pickles and cover with horse radish leaves. Will keep for a year. Will make 3 gal. crock full. MRS. A. G. LYON. Mustard Pickles.-I qt. large cucumbers cut in pieces. soak both in salt and water over night, 1 in pieces, 2 heads cauli- in strips. Scald all ex- I qt. green tomatoes in pieces, 6 green peppers cut cut in salt and water after draining. Place in ajar, let stand 3 days, 1-2 lb. mus- Boil vine- flour and sugar with a little cold vinegar, pour .in 3 cups sugar, 1 cup flour. drain. then Pour on pickles hot. MARYE. HOYT. 2 qts. small cucumbers; qt. small onions, flower cut cept cucumbers pour on hot vinegar, tard, 3 qts. cider vinegar, gar, mix mustard, boiling vinegar and stir. Mixed Pickles.-I sliced, pan green tomatoes mustard seed, meric, 4 bunches celery, cucumbers, put cover with cold vinegar mixed all together. all. I-21b ground mustard, I qt. grated horseradish, 3 qts. vinegar. in brine two nights. Boil 3 qts. vinegar with in celery and horseradish Put Spanish Pickles.-Four small heads cabbage, last. in separate sugar 1-2 oz. and turn 1-2 oz. cinnamon, pan cabbage sliced, 1 pan onions sliced, I pan green cucumbers Take cabbage, onions, crocks over night. Let come to a boil I sliced, I lb. white tu- 3lbs. white sugar , IS small peppers, tomatoes, Strain, in this, over MRS. A. I. BARBER. I pk. green 6 green peppers. chop the first a layer of these layer in an the brine off the cu- the into a kettle with 2 oz. white mustard 3 Ibs. brown I doz. onions, then another vegetables, mustard, squeeze other and salt Put and leave them in brine 24 hours, onions and peppers. them stand one day, pour 1-4 box Coleman's the whole with good vinegar and boil 30 min. MRS. H. C. BROWN. large cucumbers, I doz. cabbage, tomatoes, Cut up the cucumbers tomatoes, then add a handful earthen ::umbers, mixture dry in a cloth, put seed, 1-2 oz. sugar. tumeric, Cover Let jar. of salt, chop and mix with the Mixed Mustard Picklcs.-l toes, I qt. I gt. small over night. 2C worth of tumeric, small onions, 2 gts. vinegar, heat them thoroughly. 1 qt. qt. cauliflower, cucumbers, toma- soaked in brine 2-3 cup flour, 6 tablespoons mustard, Stir while heating. MRS. JAS. BLAKELY. cucumbers and cauli- scald in clear 6 table- celery seed, I tablespoon tumeric, 2-3 cup flower, 1 tablespoon 1 qt vinegar, MRS. J. E. HOUSEL. Tumeric Pickles.-f> gts. onions, in weak salt and water 24 Ins., drain, flower,soa.k water, dram; spoons ground mustard, I cup brown suga r. Paste: PICKLES. 75 and vinegar Pickled Peaches.~4 lbs. sugar, together to 12 Ibs. ?f fruit; put sugar add the truit, a few at a time, and let come to a boil until all are done and The next day drain off the liquor and boil again. put Do this all right. When fuzzing peaches in each one and put a few cinnamon sticks 1 pt. vinegar and boil; JENNIE A. MOODY. three mornings stick 2 cloves in the liquor. in succession in a crock. and your pickles then are Spiced Peach Pickles.-Pare 7 Ibs. of peaches, 4 Ibs. sugar and 1 qt. of cider vinegar, them whole. stick cinnamon, of allspice. and spices, and cook the peaches at a time. a teaspoon (Tie the spices Sweet Tomato Pickles.-I of salt small handful Drain and then add 2 green tard, 1 teaspoon qts. strong vinegar. and pour over tomatoes allspice, the Heat vinegar, as many as can be put leave tablespoon of whole cloves and the same quantity sugar, in bags.) in a can MRS. C. A. HANNA. sliced, them stand 12 hours. white mus- 2 gallon green tomatoes layer, peppers, 1 teaspoon let 2 tablespoons cloves, Heat vineg~r, molasses 1-2 pt. molasses, and spices to every together LENA BRADT. and boil IO min. Relishes and Sauces. My appetite comes to me while eating.---Montaigne. A Good Picitile.-I chopped fine; mix in 1 cup salt and let boil in 3 pts. of vinegar Ibs. brown sugar, 2.tablespoons vmegar. 3 pts. vinegar, of ground mustard, pk. of green tomatoes, 4 large onions Then Add 2 seed, 2 qts. Add celery or celery seed if you like. 1-2 lb. white mustard and cloves, cinnamon over night. then drain. and 1 qt. of water; Boil 20 minutes. stand Green Tomato Chili Sauce.-I In the morning drain quite dry, brown sugar, each of ground mustard, and 6 large onions chopped fine, over night. gar not too strong, seed, 2 tablespoons allspice, 1-2 teaspoon gether and boil until into a jar. done pour red pepper, Stir 2 1-2Ibs. tender. MRS. CORA COY. pk. green tomatoes then add 1 cup salt and let stand then add 3 qts. vine- 1-2 lb. white mustard cloves, tumeric. to- sticking down; when 1-2 oz. to prevent cinnamon, . Mix all It will keep any length of time. MRS. W. A. MELTON. RELISHES AND SAUCES. Chili Saucc.-20 large large tablespoon I 1-2 cups of brown sugar, of salt, tomatoes, 4 onions, 2 peppers, I I teaspoon cinnamon, I teaspoon cloves, 1 cup vinegar. Boil until thicl<. Sauce Tartar.-Beat three of lemon juice or vinegar. MRS. F. E. THOMAS. add five table- together, l~ot wa~- until in a little of the Strain through a sieve and add chopped pickled cucum- and spoons water, er until smooth, mixture. bers, onions, and a tablespoon of whole more lemon juice may be used if desired. thickened. and one tablespoon mustard While hot, add 1-2 cup butter MRS. L. C. WEBB. Less water Stir over dissolved and stir capers. eggs four Pickled Raisins.-Leave too strong) pt. vinegar (not slow fire 1-2 hr. 2 Ibs of raisins on stems, add 1 over- a and 1-2 lb. of sugar. Cook 1 lb. raisins a little water like jelly. seeded and cut I hr., in pieces, then add currants, J. A. SMEAD. Ripe Raisin-Currant Relish.-1 lb. currants mashe~, Boil raisins, 111 and cook till thick MRS. J. R. DART. lbs currants, tablespoo,n I th,e fruit and Spiced Currants or BJackberrics.-s 1 lb. sugar. sugar a full half hour, Heat altogether, allspice. juice I pt. vinegar, 2 tablespoons cinnamon, skim out the fruIt return jar or can it. into a fruit Cherry Sweet PickJes.-Take 7 Ibs. cherries, Add a tablespoonful of good vinegar. MRS. A. F. WOOD. 3 Ibs. sugar, cloves, 1 tablespoon and boil down the pour 3 Ibs. cloves and and a pint sugar and twice the bulk of stick spices together. cinnamon. Boil vinegar, MRS. E. C. RUSSELL. sugar Cranberry Sauce to Serve with Turkcy.-Wash I and add 1 p,t. StraIl1 5 in the cold. berries sugar and boil about at once qt. cranberries, cold water. through a colander, minutes. add 1 pound granulated stand or granite kettle until Turn into a mold and let in a porcelain cook put Cover pop. and the MRS. S. H. CULVER. celery Aspic Jelly.-Slice small onion, 1 carrot; add 1 bay leaf, 4 cloves, 1-4 teaspoon corns; cov:r with I pt. cold water, bring slowly to boiling point and boil has 5 mm., add 1.-2 teaspoon beef extract, been soaked 111 1-2 Add a tablespoon red pepper. of le~on juice, Turn 111 molds to cool and serve with meats. for 1-2 1-2 teaspoon 1-2 box gelatine hr.; stir; salt and a dash of cup cold water I doz. whole pepper strain. seed, that MRS. S. H. CULVER. RELISHESANDSAUCES. 77 Oinger Pear.-1 lb. ginger candred dice; 8 lbs. pears, use solid hard green dice, weigh them after being cut. Make a syrup sugar, 3 lemons, boil whole (do not peel) until splint will pierce them. hrs. the lemons or plain cake. same as pears. pears, This Cut Put cut into root small cut also into small of six lbs. of so a broom 2 1-2 is nice with ice cream tender MRS. LUCY CANNON, Lansing, Mich. into the syrup and cook about Orange Sweetmeat.-2 sugar, 5 Ibs. white currants, raisins and add all ingredients seedless Ibs. 4 oranges 4 qts. raisins, chopped red Chop jellies. MRS. M. A. RANDALL. fine. it and cook 20 min. or until Celery Sauce for Turkey.-Boil a sieve; put it through then put in a basin and beat tender, well add celery and 2 tablespoons has cooked; salt and pepper. it well with the strained of the liquor, a head of celery until the yolk of an egg beaten juice of a lemon; turkey in which the M. P. C. salt and pepper, Tomato Sauce.-Stew and tomatoes; and thicken with Snow Flake flour. strain add butter, MRS. W. E. HOWARD. Preserves, Canned Jellies. Fruit and "Good diet. with wisdom. Best comforteth l11:1n." In canning fruits lies not only in the sugar it should be remembered in having used, but to be generous with afterwards. It is much better losses the keeping jars the the su- Keep all pre- that any to have property perfectly air tight. gar at first serves than in a cool, dry closet. To Preserve Berries Wh 'JJe.-Buy the fruit when not in glass Pour a thick Place in double boiler and scald fruit and seal lightly. lightly cans. put too ripe, wash at once, syrup over for two hours. MRS. H. FRAZEL. 7A*. Chocolate Caramels.—2 cups molasses, 1 cup brown ' cup cream or milk, 1-2 lb. chocolate, piece of butter si an egg. Beat all together; boil until thickens in water. Turn in(cid:173) to large, flat small squares. Chopped nuts added are very nice. tins well buttered. When m J. S. < . Cream Candy.—6 cups sugar, 1 cup vin< I tablespoon butter put in at the last with ed in boiling water. When done potr 1 until white. Scotch.—1 Hotter MR- 1-2 cups inegar. Cook until it Butter Taffy.—2 pour Cocomnut Drops. tabl. • ce butt< .o). I 1 buttered white par CLARK'S BAKERY CONFECTIONS. 4X sugar as will make the mixture Uncooked Candy.-Into the whites of 2 eggs stir as much like a soft dough .. confectioners' for a great many kinds of candy. This can" be used as a foundation it out on a molding board and form into balls, which can be Put dipped into melted chocolate A piece may be put between a split date with the seed removed and the whole rolled in either pink or white sugar; or between of nuts mixed in the dough and then cut English walnuts. in squares in the it a lovely pink color, which you can mixture into squares. These arrange are only a few of its uses. but MRS. C. S. CLARK. in very small quantities. as you stir in layers between the white and cut Use any flavoring extract desired, Putting a little red sugar 2 half kernels forms another for chocolate Chopped it makes creams. candy. Citron Bonbons.-As fresh melon, a side dish with dessert Pare and grate 1 lb. candied these citron. boiling and covering then with lemon juice trouble. Add 1-2 pt. boiling water on 1 tablespoon Take off the fire, add 1 teaspoon fections are very good. you wish you can cook the with brine, fruits saves till reduced to a paste, putting nearly done. into shallow tins which have been dusted with starch dered sugar. When the syrup hardens take it ott. cold cut with a sharp knife into diamonds, dered sugar. con- If it it; but using candied and simmer slowly lemon juice when Pour rose water. and pow- is time to in the pans. When dipping each into pow- MRS. A. L. ROSE. It should be half an inch thick in ice water to clear it for a few minutes. Nut Fudge.-Boil 2 cups brown sugar and 1-2 cup rich milk size of walnut dropped cool nuts. Maple sugar may M. BERTHA HOWARD. together and boil without in water. When partly cool begin beating and when enough to spread on plates add chopped be used if shaved very fine. of butter a soft wax when Add piece it makes stirring until nearly Invalid Department. A Tumbler Cover is a dainty gift for an invalid. size of top of a tumbler, with cular piece of glass, middle, can be cut by any glazier. linen embroidereJ with pearl button with a shank linen and secured with a button fastener buttonhole for-g:et-me-nots edge of linen. is passeJ a hole A cir- in the piece of fern. A the the middle of side of glass; Cover with a round or maiden-hair through on under INVALID DEPARTMENT. T,oCare for a Person Who flas Fainted, give plenty of fresh Smelling-salts and stimulants lay the per- and should air, loosen clothing. son with head low, dash cold water only be used when consciousness For Insect Stings.-Rub in the face. or onion juice, or apply lean raw meat. has returned. in ammonia, common tablesalt Poisonous Wounds of any kind, bites of serpent dog require instant t~e blood possible. bIte and apply fire in some red. hot nail or iron of some WhIskey or brandy treatment. If on arms or legs bandage form thoroughly sort, or apply to intoxication. or mad- Pinch the skin and draw out all the a tightly and immediately; caustic. Administer above For Bruises.-Apply . For Burns.-Apply skIn, or common soda or borax made into a paste with water. a scald use the dry powders or apply on lint or absorbent a mixture equal vaseline is also good, or fresh lard, covering a cloth wrung out of very warm water . the peach For cotton parts; olive oil and glycerine, to exclude the air. lime water, smooth leaves, next side of Burns by alkalies, lime, caustic, potash soda, ammonia, etc., are stopped by vinegar, lemon juice or other diluted acid. Burns by Acids, oil. of vitriol, etc., may be checked by free Then treat as other burns lIse of water or handful's of moist earth. To Stop a Bleeding Nose.- Throw back the Hold a cold cloth or sponge to receive fingers firmly on each side of nose where raise the arms. Press A piece of ice, or cloth wrung out of back of head. and head the blood. lip. ice water, may be placed at it joins upper To Treat a Child with Convulsions.-Place in hot out the If and bath to which some mustard of cold water changed head. another Sponge off, roll convulsion Earache.-lt repeat occurs, is not safe to pour the bath. has been added. often in a blanket should be wrapped and try to induce A cloth wrung about sleep. liquids plaster, I-3 mustard behind and 2-3 Snow Flake a small mustard spread on muslin and apply the around the ear, watch and remove when Holding the sometimes water. ear as hot as can be borne. in the ear. Make flour, up reddened. so steam may enter. will of boiling be wrung to the a few drops of laudanum poured on it, and applied boiling water, A cloth may ear. skin is well over relief. it come ear give Let out 86 INVALID DEPARTMENT Dressing a Cut.-Bathe boiled. When the bleeding is checked and strap with strips of sticking plaster cut with cold water, if possible draw edges of 1-8 in. wide, cot- Do not dis- the or alcohol will remove plaster when wound Cover with absorbent of cotton. through and stains strips. together previously cut leaving narrow space between ton bandaged turb for several days unless dressing. is healed. Turpentine in place with narrow strip blood oozes To Purify a R.oom of unpleasant raisins or sugar. odors, burn vinegar, To A void Taste of Castor OiJ.-Put tablespoon juice in wine glass; pour oil in center few drops of lemon juice upon top. Stewed Figs are a simple tender, with water and stew until Best eaten at breakfast o'clock. by regulating the diet. or given as orange a of juice. Then squeeze ELNORAH S. WEBB. for children. laxative adding a little sugar between luncheon Cover if desired.' 10 and II" relieve Avoid giving children medicine for constipation; Chicken Broth.-One lb. of meat chicken; when put on the chicken. simmer in 3 pts. water Skim thoroughly, for 3 hrs. Water and the bones from a should be cold strain and serve. MRS. L. J. PHILLEO. Milk Porridge.-One cup rich sweet milk. When boil- flour mixed with same amount of but- to taste. ing thicken with I teaspoon ter. Salt Beef Tea.-Cut with a very little salt. and kettle and keep at boiling point Strain for use. Chicken, stand in Drink hot. MRS. L. J. PHILLEO. lean fresh beef into thin pieces and sprinkle tightly Place in glass or stone of cold water. Bring boil jar, slowly cover to a I or 2 hours according to quantity: for veal or mutton may be used. MRS. A. A. HOWARD. , , ren- then R.ennet Custard.-Warm I qt milk, add I tablespoon thickened, nd and 2 of sugar. in a cool place until needed. Stand in a warm place until Serve with cream. For Grue1.-Add a little salt and serve hot. ter may be used, omitting barley are prepared duced one half. the milk. in the same manner, Indian meal, boiling until One qt. wa- rice and pearl liquid is re- Who is Your Druggist 'I May we not sl'rve you? We sl rl ..e to please. H. H. BRADLEY &: CO. ADVERTISEMENTS. Stomach, Liver ,.-,Kidney Pills WHEN NEEDED TRY Dr.Root's Family Remedies .. t: Q)E ..-t:.... J Q)t:>- "tjo t: d: (')o t: f]Q:r 3•• ><.... t:., (D iHI~ PORTRAIT ON EvERY PACKAGF. Unsurpassed Headache Cure -ARE Root Medicine eo .• PREPAREDBY-. MASON. MICH. HERKIMER. N. Y. Guaranteed Satisfaction. Sold by all Dru)tglsts. 88 INVALID DEPARTMENT. Broiled Steak.-Place coals. Turn often between to prevent over and butter to taste. Blackberry Cordial.-2 qts. loaf sugar, cloves. cellent glass for adults. 1-2 oz. cinnamon, Boil a few minutes. for bowel complaints. buttered papers and broil Salt from burning. paper MISS HATTIE V. WRIGHT. Juice, 1 1-2Ibs. blackberry 1-4 oz. Is ex- for child. Wine grated nutmeg and allspice, Cool and add I pt. brandy. Dose I tablespoon Apple Snow.-Steam I sour apple. add I tablespoon Beat white of I eggstiff, ly the strained apple. Serve plain or with sweet Egg Albumen.-White Juice of 1-2 lemon, chipped ice. Stir well sweeten and of to taste. serve a sieve. in slow- Rub through sugar and beat cream. to a I egg beaten froth .. Fill glass with very finely stiff at once. MISS HATTIE V. WRIGHT. Crust Coffee.- Toast bread very brown, pour on boiling water, strain and add cream and sugar or nutmeg if desired. Cream Soup.-Pour 1-2 pt. boiling water and 1-4 cup rich cream .. over broken pieces toasted bread or to salt crackers, taste. for 1 hr., boil Sago Custard or Blanc-Mange.-Soak :;ago in a tumbler water Add a tumbler to taste and lastly I beaten egg. cook in 3 pts water until clear, add a little salt and 2 tablespoons gar. Eat warm or mold and serve cold with cream and sugar. little jelly may be beaten may be used the same way but must be soaked 2 or 3 hrs. 2 tablespoons until clear. sweet milk. When boiling add sugar and flavoring soak and su- A Tapioca Or, wa:;h 1 cup sago, in while warm for in same water flavori!1g. I Oatmeal Blanc-Mange.-2 cooked in 1 pt. water. and serve with cream and sugar. oatmeal Strain and add I pt. boiling milk. Mold heaping tablespoons An Unfailing Remedy.-On Sunday morning use plenty of cold water on the face; eat a plain, hearty Then mix up and take internally ly: Will, Push, Energy, Determination, God's for God's house, Stir well, add a little love just every ~ooner. shoes, confidently a Desire to be somebody. the dose comes of over. coats, and umbrellas will be beneficial. We shall patient:;, riseatsix; breakfast. name- for look for many wonderful time, an external until Sunday-school unless application to make it sweet. day, Respect the following Self-respect. If the day ingredients, is stormy, 3 minutes Respect Repeat among rubber cures relief our WEIGHTS AND MEASURES. Weights and Measures. A cupful of any ingredient means a half pint cup. Measuring Flour or a holds of a tea- should be sifted before measuring. and thirds may be purchased. and a salt spoon one-fourth A tablespoonful An ordinary rounding. teaspoon flour or powdered soft butter sugar (granulated sugar or brown) - is measured of a tablespoonful, cups divided into quarters and sugar teaspoonful one-fourth spoonful. 2 rounding tablespoons 1 rounding 4lblespoon I heaping tablespoon 8 tablespoons liquid 4 gills 2 pts 4 qts 2 gal or 8 qts 8 gal or 4 pe~ks An ordinary I pt finely chopped, I pt (generous) 1 1-4 pts sugar, granulated 1 1-3 pts sugar, powdered level, granulated 2 teacups, 2 teacups, heaped, 2 coffee cups brown sugar 2 coffee cups, heaped, powdered sugar 1 qt sifted wheat I qt Indian meal coffee "A" tumblerful liquid sugar flour dium sized cold boiled ham, jellied or pressed, gals. 3 qts. cream, loaves bread, 75 biscuit, lemon jelly, 2 qts. small pickles, 125 small, lemonade, 2 gal. 3 qts. solidly packed meat or butter sligar or soft butter 1 02 1 oz 1 02 1 gill I pt 1 qt 1 gal 1 peck 1 bushel - 1-2 pt 1 Ib 1 Ib 1 Ib 1 Ib 1 Ib lib 1 Ib 1 Ib 1 Ib 1 lb Z oz 1 me- 6 chickens 3 6 Refreshments for Fifty.-z large dishes of salad, 3 medium sized tongues, ice cream, 6 large cakes :>f two kinds, 1 lb. coffee t02 r-2gals. water, 2 Ibs. Saratoga thinly sliced sandwiches. potatoes, ARTHUR J. TUTTLE, ======ATTORNEY - AT - LA W:=:=== Office Over Farmers' Bank, MASON, MICH. ADVERTISEMENTS. PARKER'S HAIR BALSAM. The Flower of Youth is a Fine Head of Hair, feature lends to and Never Fails to Restore the Youthful Color to Gray or Faded Hair. losing its and LtO other the face so g:eat an attraction. If your hair is thinning out life, Parker's or n Hair Balsam will promote soft and abun- new growth, dant, unO. udd greatly to its beauty and attractiveness. It puts new life into the hair bulhs, and nothing was ever known to do this so perfectly Hair Balsam, as Parker's pronounced the world over It removes to be unequaleu. Dandruff TOILET DEPARTMENT. 91 Toilet Department. To R.emove Pimples.-Pure before retiring is an excellent remedy. olive oil applied to the face Freckles, Sunburn and Tan.-Bathe face in warm water, and dry carefully with soft towel. Do not use soap unless abs?lutely necessary. Face powder of any sort spoils the skin by closing the pores. Diluted lemon juice or juice of a cucumber da?bled on the face just before going to bed will fade out freckles. It IS certain to whiten and soften the skin. Milk of almonds is goodfor sunburn, or milk in which a cucumber has been sliced and boiled. For Chapped Hands.- Take equal parts glycerine and ammonia and two parts of rain water. put in bottle and use a few MRS. C. G. HUNiINGTON. drops after washing hands. fruit Hold hands while wet over fumes of matches to remove stains. The Bath-its effect upon the skin.-Few can endure a cold bath and no one should indulge in one except it be followed by a thorough rubbing. All desire a clear, beautiful skin and a good bath at least once each week with soap and tepid water is worth more than all the lotions or creams. The condition of the skin dependsupon the general health, exercise, regular hours and diet of healthful food. To Increase Orowth of Eyebrows.-Rub in a little yel- low vaseline every night, following the arch and brushing with a soft brush. Treatment of the Hair.-Wash thoroughly oncea month, using to cleanse it spirits of soap, which is green soap dissolved in alcohol. Too frequent washing makes the hair dry and harsh. The best comb is rubber, having short, coarse teeth. If hair is knotted use comb to straighten out knots, but remember that hair may be spoiled by plunging comb in it up to top and dragging down in reckless manner. Separate your hair and then brush slowly and smoothly twice a day for 5 min. Keep brushes clean by rubbing with a cloth after using. Avoid irritating scalp with fine comb. If there is much dandruff, rub in a little compound camphor liniment 3 times a week. For a Satisfactory Hair Cut go to Clint Lane 92 HOUSEHOLD HELPS. Household Helps. Helps for the Kitchen.-If odor. throw salt upon it to prevent keep a box of sand near extinguish burning oil best. Water will in case of accident. is spilled upon grease stove, If you use an oil or gas stove Sand or flour will the flames. increase To Drive Ants Away.-Break off a few boughs or s:::attered over elderberry with oil of pennyroyal. will keep away ants and roaches. bush and lay in the places Cloves or borax frequent they from an sprinkle shelves A small dish of powdered charcoal set in the A small time will refrigerator quantity remove will left all MRS. L. J. P . in a jar, vase or bottle for a short a week. twice Change keep it sweet. standing odors. . Mix a very little cornstarch salt shakers; tions. in the salt which you use in your it will keep it frQm caking and clogging the perfora- Grass Stains.-Rub with alcohol or soft soap. Oil Stains.-Oil stains then in warm soap suds lard then rub in ammonia water, warm water, Potato water should be treated in this way. manner or by moistening with turpentine. a little chloroform or oxalic acid. is good to remove using ten drops ammonia should be first moistened with fresh to I pt. in clear water. grease Paint may be removed in the same If old or very dry, use Tar or axle and rinse grease. Ink, afterwards Iron Rust, and Milk Stains are removed of borax. zine, washing iron rust may be removed by dipping in sour milk, diluted acid or Washing in turpentine; 6 drops to large spoon water. Wipe quickly with cold water. lemon juice. in sweet milk will remove for linen use tallow. by ben- Ink ~r oxalic sun. if very dry soak touch with nitre, ink if fresh, For furniture Sprinkle with in a strong and dry solution in the salt Tea Stains.-Should be removed EasyShaves at Clint Lane's by cold water. Tonsorial Parlors HOUSHOLD HELPS. 93 Coffee Stains.-By with soap or ammonia. Dry in sun. boiling water, afterwards washing Mildew.-Dissolve spoonful chloride of lime in I qt. water, Wash all equal parts soft into it. Repeat if necessary. strain and dip spots lime when stains are removed. soap and salt, rub on spots and place in sun. Or, beat together out To R.emove Lime from bottles gar or cider and let stand several hours. or vases, flll with vine- Fruit Stains.-Should always Boiling water will before placing stains all If long standing soak in sour milk and sprinkle with A solution chloride of lime or oxalic acid may be removed nearly remove fruit in soap suds. while fresh. salt and lay in sun. be used for white goods. White Stra.w Ha.ts.-Clean with ammonia water or sponge with oxalic acid or lemon juice and sulphur. To Set Color In Cotton.-Use ammonia water Strong salt water or potato water will prevent Or dip garment into solution (sc worth sugar of lead to large pail warm water.) instead of colors run- sugar of lead and dry before For if dipped Pink cotton will be brighter soap. ning. washing. some colors acid is better. in vinegar water after rinsing. Clean White Marble or rust use oxalic acid. ivory with damp salt; for iron To Prevent Flour from Lumping add a little salt be- fore mixing with water or milk. To Prevent Graining of Sugar add a pinch cream tar- ter when boiling for frosting. Leather May Be Cleaned by rubbing with the well beat- en white of egg. Spots On Polished Table from hot cups or wet vases is a good of salad oil and salt. by a mixture This are removed furniture polish. Faded Spots on Carpet may be brightened with ammonia mixed with a little alcohol. Strong Coffee may be added to starch for colored clothes. 94 A. V. PEEK ADVERTISEMENTS. DEALER IN Suildin~ t'faterial Salt, Lime, Cement, Coal, Etc . -+-.~'f MASON, MICH. WM. H. RAYNER, ICE Dealer. Water from Artesian Wells. MASON. MICH. ADVERTISEMENTS. Every Woman 95 beauty, values comfort, Loves economy. faction in Hence women find peculiar satis_ appreciates $3.00. SOLD EXCLUSIVELYBY----- nASON P. \N. \NESS mCH. When in Mason, drive down to the FARMERS' SHEDS The Best and Cheapest Feed Barn in the City. On Ash Street, one block west of Main Street. Good Hay and Grain always on hand. D. W. DAVIS, Proorlctor. Rayner Opera House Sea tin&, Capacity Ground Floor. 800. ADVERTISEMENTS. GERTRUDE D. CAMPBELL Physician and Surgeon. Office over McCrossen's Drug Store. Dentist. C. E. HENDERSON.! D. D. S ..! Office over Brown Bros'., MASON, MICH. At Dansville, over May's Hardware, every Tuesday. FRANK E. THOMAS.! Physician and Surgeon. Office over Webb & Whitman's Clothing Store. Residence corner Oak and Main streets. Hours: 2 to 5; 7 to 8 p. m. Forenoons by appointment. CHAS. G. JENKINS.! M. D..! Special Attention given to Eye, Ear, Nose an~ Throat. Hours 2 to 5 and 7 to 9 p. m. MASON, MICHIGAN ADVERTISEMENTS. 97 s. H. CUL VER-, M. D. Physician and Surgeon Office over Post-Office. MASON, MICHIGAN o. H. FREELAND.! M. D. Physician and Surgeon Office over Perrin's Bakery. MASON, MICHIGAN. A. P. VAN DEUSEN Dentist DARROW BLOCK MASON Visits Bath the 1St and 3d Thursdays, and Okemos the 2d and 4th Thursdays or each month. The lowest prices on Dental Work in the county. DR.GEO. C. MOODY Veterinary Surgeon Graduate of the Ontario Veterinary College, Toronto, Onto Will attend all cases day or night. Surgical Cases and Veterinary Dentistry Veterinary Office and Residence Cor. A and Ash St., MASON, MICH. remedies and Medicines kept on hand. a specialty. ADVERTISEMENTS. Rates $2.00 per Day--- __ THE CHARLESTON CHAS. A. CALDWELL, Proprietor. MASON, MICH. The Best is Always the Cheapest It is always wise to buy the best, the most serviceable. find a choice that will compete with all competition. line of staple most sensible, you will at prices the most practical, the If you will call at my store and fancy GROCERIES I have a complete of all kinds. fCorwhIch I will pay the highest market line of Feeds Produce, I am in the market price in cash. lor your respectfully, G. H. LEVERETT. Yours WM. H. WELLS-, ...General BlacksITlith ... ~I\d Practical My Woodwork Dept., Horseshoer Track ShodD/{ a Specialty. Conducted by A. I. Reamer The Expert Woodworker. FRANK SEELY -DEALER TN- Grain, ~eeds, Produce, Wool, Etc. MASON, MICH. ADVERTISEMENTS. G.E. SANDERS Attorney=at= Law 99 MASON. MICH. Office over Webb & Whitman's Clothing Store. For CORRECT STYLES 10 .... f1illinery GO TO Over first State and Savin~ Bank. MRS. ADDA CROMAN MASON, MICH. Good Food Satisfies. You cannot have good food without good materials. Our G n.OCE RI ES will insure an excell~nt meal. Try them and be convll1ced . VANDERCOOK GROCERY CO. __ ~ ..a.. .. J. H. McCURDy .... DEALER IN Fine Jersey nilk •.----MASON, MlcmOAN 100 ADVERTISEMENTS. Teeth free from decay .... Are best kept by using our .. .. ~ ASEPTIC TOOTH POWDER (~ •• PERFECTLY HARMLESS. It also keeps the mouth sweet and clean. Sold at LONOYEAR BROS.' STAR DRUO STORE Agricultural Department. Recipe for Orowing Best Crop of Corn. - Look tile. Com- tile in. Plow in a few hours Plant corn, cultivate well and before. surplus ground Draw tile from W. C. Barkers', Mason, Mich., mence after a heavy rain if you want harvest corn and buy more tile with surplus money. in fall and note places in the spring crop than thoroughly in winter. to. ever and put a larger Market early need your over that P. S. If crops are cheap grow more corn with same labor on the same amount of land by underdraining. Recipe for Orowing Wheat or Beans.-Take has never had a good crop of either wheat or beans. that are wet and cold. Measure distance required land Find for out- Go to W. C. Barker, and sow or When away. Plow, thrown to drain. that places let Mason, and buy tile enough plant, and know that ready, Commence harvest digging ditch. to underdrain. your work is not the best crop you ever harvested on the farm. P. S. Be sure and do not use as many to the rod of Barker's 15 of Barker's lay a rod. Other tile require 16. tile. ADVERTISEMENTS. 101 GROCERIES Bought of Hoyt & Son Will surely bring success in connection with the recipes this Cook-Book. found in MAPLE STREET MASON, MICH. When in the city, call on ... PETTY & HARDENBURG "The Popular Horseshoers" For a good job. All work warranted First Class. R. F. GRIFFIN ..~ "The Pioneer Milkman" Finest of Milk and Cream Delivered at Your Home . ..OF.. MASON. GEO. W. BRISTOL Attorney Especial attention ing Wills and Settlement in the Probate Office. Office, given to business of Estates. in the Probate Court, Draw- experience 15 years Over first door north of Farmers' Bank, Mason. ADVERTISEMENTS. 102 The Newest Goods for Kitchen Use... GLASS MEASURING CUPS GLASS 'DIPPERS Granite Goods of all descriptions at lowest prices. Angel Cake Pans. Square Cake Tins. Egg Beaters-Graters 5 and IDC Goods. See our line of FINE MILLINERY Ladies' and Children's Trim- med Hats in the latest designs always on hand. Ladies' Neckwear Collars Laces Ribbons, etc:, etc. At lowest prices. J. G. KlfJlfJlEL Kimmel's Dept. Store Cavender & fJlRS. Mehan ~ CLOTHIERS ~ Hats, Caps and Furnishing Goods - - - We always have plenty of Spice in o'ur Plums. Try them and they will suit you . . . CAVENDER & MEHAN ADVERTISEMENTS. TheBestGroceries-- 103 in this book To be used with the recipes are always found at W. e. Walters' -.-- American IA!1NDRY MASON. MICH. And Bath Rooms. CARRIER BROS., Proprietors. OUR LINE OF KITCHEN FURNITURE Comprises prices are right. everything for a modern, up-to-date kitchen, and our In fact we can save you money on all lines of Furniture. Always glad to show you the best and finest MASON FURNITURE CO. things in the line. FURNITURE AND UNDERTAKING JOHN DUNSBACK Real Estate Agent Office over Mason Furniture Co. MASON, MICH. 104 PIANOS ADVERTISEMENTS. PIANOS 8uya~ Smith & Barnes Viano BEST ON EARTH Factory 471-478 Claybourne Igent St., CHICAGO MASON. MICH. F. H. FRIZELL, General FARM"ERS' ===---=====_ INSU RA NeE co. ======= MUTUAL CHEAPEST AND BEST. Has stood the test promptly and liberally. of Farm Property, and Resident Property in cities and villages. for over 35 years. Policies perpetuated. Paid its policies Insures all kinds FRANK SEELY. PRESIDENT J. H. SHAFER, SECY. ADVERTISEMENTS. 105 ..GRANITE WORK .. '-Millbury & Smith/ -----~-- ------ Are erecting' some of the finest monuments When in need of work of this kind it would be to your see them. no agents. employ They in the state. to interest Bortle &_ Kilmartin .. '-PRACTICAL AND GENERAL REPAIRING:: HORSESHOERS Shop on A Street, Opposite Granite Works .. A. M. OLIVER- ... Is prepared to do all kinds of ... ..WOODWORK And to make New Woodwork. & .KILMARTIN'S Horseshoeing Shop. In connection with BORTLE - - - - - - - - - NELSON N. ROUSE", Constable and Collector. Notes bought and sold. Money to loan on Chattel Mort- gages. Office at Charleston Hotel, Mason, Mich. 106 Warm Meals ... ADVERTISEMENTS. and Lunches __ =PERRIN'S BAKERY.-- all hours at -at .. .ICE CREAM and FINE BAKED GOODS. Call and see me when you are good and hungry. First door north of the News Office . Wells & Bartholomew ... I HOUSE PAINTING, PAPER HANGING, SiGN AND CARRiAGE PAINTING ... Mason, Mich. Shop. Shop over Bortle & Kilmartin's Blacksmith I YOU CAN SAVE MONEY .. . . BY CALLING ON __ Loren Shattuck, CONTRACTOR AND BUILDER. Satisfaction Guaranteed. MASON, MICH. ~f)~~.FELIX MCDANIELS-, -The Hustling- PAINTER ~ND DECORATOR. He will give prompt He also makes Carriage attaition to all orders and Sign Painting in that line. a specialty. Shop over Petty & Hardenburg's Blacksmith Shop .• MASON. MICH. ) /.!. ADVERTISEMENTS. 107 WHEN IN LANSING Remember Jimmie Markey's Feed Barn On Washtenaw Street. Memoranda. I, , . ........ ~ ,- -<- - /, I ( 3 3 oc... (t..., ""~ (t You are as welcome to look as to trade. We pledge our honor to give you your money's worth. Not to know our store is to incur pecuniary misfortune. We shall thank any customer to tell us how to improve our longer you stay and the more carefully you buy, the services. The more you please us. JOHN C. SQUiERS .... JUSTICE of the PEACE Notary Public with Official Seal. Ollice Second Floor Williams Block. Oppo~ite Court r.lcCrossen's Pharmacy. lIou~e. Over MASON. MICHIGAN. G. COSCARELLI DEALER IN fm~W~~~~Dijm~~ti~fmit~ FINE CONFECTIONERY. CHOICE CIGARS AND TOBACCOS WHOLESALE Ba.nanas a.nd Oranges AND RETAIL ALL KINOS CALIFORNIA Maple Street. FRUIT. MASON, MICH. , . ...N. FRAZELL ... DROVER MASON. MICH. Cattle, DEALER IN ~heeFl and Hogs... \ A convenient •• .', V place for where a awaits you your headquarters, hearty welcome round .. .XX:~~XXXXXXXXXXXX}~XXXX~XX X x DRUGS v McCROSSEN'S ~ x ~ PHAR1\1ACY '" ", v A x DRUGS x X i~ ~ ~ ." "" ." ,.. ' ".X" ~ X • X the vear X The sixth year of our en- X -- '" V " .... ", deavor ", ~'" :c ~ ~ X macy. trade, R V in a t\\ ".,.. ~ X X o~r ,I Phll: X .~ X TIIDe- X A Tried X SDcciaIHesHi ;( :: X X X X X X X X ~ W. M. McCro~sen ~ X X DRUGS sa ~ DRUGS XX~~XX~XXXX~XXXXXXXXXXX;~X H't' art' cOI.'in/falll' I/ew goods, al/tet' of pl/rit1" t'artl' mId (Jflm, jine of every- shollid be faun~ n:ieth c~ntury phar- Poultry (SpaniSh Forx:., K.O.Corn Cure. c'rown Kidney L i ve'; ( Yours very respectfully. to please the public. MASON, MICH. Hopillg)'ol/ illr,11I 1. A complete thing th;lt their ji-t'sbnrss arid '* W .. W rt'ceh'illtr 'i..-Ilicll'is re, 'i."l'remain Oc,'iIlJ! 10 aI/I' brisk NEWS PRINT. AUSON