ARBUTUS COOK BOOK RECIPES Compiled by The Benevolent Committee of Arbutus Chapter No. 45 ORDER OF THE EASTERN STAR 1923 "He who eats what's cooked our way, Willlive to eat some other day." to the sweet," mind what you're taught, "If you a cook aspire to be And offer no resistance, Come learn of us, and you will see We'll lend you our assistance. Of all good things which you may need, We give the best, we do indeed, Our cakes and pies we gladly share We've plenty here, dainty and rare. "Sweets With cooking lore our book is fraught. If you but follow the lessons we give, 'Twill help you, good friend, the better to live. This book, with care was arranged for you, And if you will follow its recipes true, You'll revel in everything good to eat, Pastry and pickles, fish and meat. So send for it quickly and do not delay, And study it carefully day after day." INDEX Beverages Breads Cakes Candy Cocktails Cookies Desserts Doughnuts Eggs Entrees Fillings and Frostings Fish and Oysters Frozen Desserts Helpful Suggestions Hot Breads Housekeepers' Helps Index Meats Miscellaneous Pastry and Pies Pickles, Preserves, Puddings Salads and Salad Dressings Sandwiches Soups Title Page Vegetables Weights and Measures — etc _ _ Page 60 8 44 66 5 53 40 58 19 24 51 7 42 70 H 69 4 14 68 33 61 35 26 59 5 1 20 69 RECIPES COCKTAILS and cut Fruit Cocktail Pare 2 oranges and 1grapefruit and cut the pulp in cubes, reserving all juice that escapes. Peel 2 bananas, in cubes. Mix oranges, grapefruit, and 1cup crushed pineapple. Add Va cup Quaker bananas powdered sugar to the juice that escaped in the cutting up the fruit; and stir until dissolved. Pour over process arrange in glasses and garnish with maraschino cherries. remove the pulp from the partitions, and put about 2 tablespoons of sugar over the pulp. Let it stand about 2 hours. Put 6 blanched almonds in a sherbet glass, also 1 marshmallow, and 2 tablespoons of the grapefruit pulp. cut in quarters, On the top of each glassful place a maraschino cherry. This will serve 10 people. Grapefruit Cocktail Peel two large grapefruit, chili sauce, two tablespoons Oyster Cocktail One and one-half pints oysters, % cup chopped celery, table- spoons chopped sweet pickles, two tablespoons catsup, one salt, tablespoons horse and one-half 3 tablespoons lemon juice. Look over the oysters care- fully, removing all bits of shell. Let stand in a cold place thoroughly. Arrange in eight cocktail glasses. to chill together and when very cold Mixall the other ingredients serve on the oysters. three radish, one teaspoon Corn Soup Corn Soup—Boil 1 quart sweet milk, add a can of best add 1/2 cup rolled cracker crumbs. —Committee. sweet corn, strain through a colander, return to stove and season with butter, salt and pepper. Let boil up once, then SOUPS Cream of Celery Soup Cut 2 large bunches of celery into 1inch pieces and set to boil in a quart of boiling salted slice of onion and 3 sprigs of water to which a generous parsley have been added. When the celery is tender, drain and mash it through a vegetable sieve. Put on quart milk in saucepan with celery and cook, not boil, for 10 minutes. Thicken with 2 tablespoons Thoman's Moss Rose flour and 2 tablespoons of butter which have been well blended. Allow to cook for 15 minutes more. Season with pepper and and serve with croutons. a little more salt if necessary are made by thinly buttering slices of bread, Croutons cutting in cubes and setting in the oven until a golden brown color.—Committee. 5 Cream of Rice Soup Two cups milk, 14 CUP rice> 1 table spoon butter, 1 teaspoon Thoman's Moss Rose flour, 1tea- spoon salt, a dash of pepper, 1 teaspoon onion juice or y% teaspoon of grated Quaker nutmeg, 1 tablespoon parsley, 14 teaspoon curry powder. Wash rice and boil in 1 pint of boiling water 30 minutes. Melt butter, place over fire and stir in flour, then the milk and when it boils, the rice and rice water. Add the salt, pepper, onion juice, parsley and curry powder mixed with a little cold water. Boil for 3 minutes. —Committee. Corn Chowder Soup One can corn, 4 cups potatoes, cut in cubes, 1 slice onion, 4 cups scalded milk, 3 tablespoons melted butter. Cook all together. —Isabelle L. Haite. Onion Soup With Cheese —Four medium sized onions, 3 Slice tablespoons butter, 1quart stock. American cheese. the onions thin and cook them gently in the butter till perfectly tender but not browned. Add them to the stock for 5 minutes. Cut slices of cheese a quarter and simmer inch thick and lay on the toast. in the oven till the cheese melts, place a slice of toast in each soup-plate, pour finely grated cheese. —Committee. over the soup and pass then add milk and butter.— Potato Soup Slice 6 potatoes and 2 onions into 1 quart cold water, add salt and pepper. Boil until all are soft, (a little meat Tomato Soup—Twelve ripe tomatoes, 1 pound onions, 2 Committee. Onion Soup With Cheese in it is nice) Tomato Soup stalks celery, 1/2 cup sugar, *4 cup salt, 1teaspoon red pep- per, Vi CUP Thoman's Moss Rose flour. Cook tomatoes, onions and celery together until well done. Strain through colander. Add seasoning and thicken with the flour beaten smooth. Bring to a boil and can. This makes 7 pints. When serving add an equal quantity of milk, a little butter and heat. —Mrs. M. S. Graham. Tomato Soup Three cups strained tomatoes, 3 cups milk, flour, 1 rounded 1 level tablespoon butter, salt and pepper to taste, y% teaspoon soda. and milk to the boiling point in separate Bring tomatoes pans. Add the flour and butter, well blended, to the hot milk and stir until smooth. Add the soda to the tomatoes gether, add the salt and pepper and serve hot.—Committee. and when it stops to- tablespoon Thoman's Moss Rose the two ingregients foaming put Set 6 Baked Halibut—Two pounds halibut, 1 cup tomatoes, 2 FISH AND OYSTERS Baked Halibut flour, 2 tablespoons tablespoons of Thoman's Moss Rose butter, % teaspoon salt, Vs teaspoon pepper. Clean fish, season with salt, pepper, dredge with flour, place in oiled baking pan, pour over tomatoes and dot with butter. Bake in a moderate oven, basting often. Baked Pickerel—Scale Baked Pickerel Codfish Balls Devilled Tuna and clean fish, skeiver it with the tail in the mouth, lay it on a buttered pan with two slices of salt pork, a slice of onion and 2 of tomato under- Spread butter over the top, dredge with flour and neath. frequently with melted butter. when flour browns baste Cook about 40 minutes. Can be served with creamed oysters for sauce. —Mrs. F. A. Lockwood. Codfish Balls—Two cups mashed potatoes, 1 cup cooked codfish, 2 eggs, 1 tablespoon parsley chopped, i/k CUP flour, i/3 cup fat. Mix the mashed Thoman's Moss Rose potatoes, codfish, eggs and parsley, shape in balls 2 inches Flatten a little and roll in flour. Place the in diameter. fat in a frying pan; when hot add the balls and cook both sides until a delicate brown color. Devilled Tuna—One and i/2 cups tuna fish, 3 tablespoons butter, 3 tablespoons Thoman's Moss Rose flour, 2 table- spoons chopped green peppers, 2 tablespoons chopped pimen- to, 2 tablespoons catsup, i/2 tablespoon chopped onion, 1tea- IV2 cups milk, 2 teaspoons spoon Worcestershire salt, V2teaspoons Quaker celery salt and paprika, 1 table- and add flour, spoon chopped parsley. Melt the butter when well mixed add all the seasonings and then the milk. Cook until creamy. Add the tuna and cook for 2 minutes. Serve very hot. Escalloped Oysters—Four cups cracker crumbs, 6 table- Escalloped Oysters spoons butter, 1 quart oysters, 3 teaspoons y% tea- spoon Quaker celery salt and paprika, 21/2 cups milk. Melt Spread 4 table- the butter and mix with the crumbs. in the bottom of a baking spoons of the buttered crackers dish. Add a layer of oysters and sprinkle with salt, paprika and celery salt. Arrange in as many layers as is con- vient, but have the top layer crumbs. Add the milk and the oyster the contents of the dish. Bake 30 minutes in a moderate oven. liquid, pouring it in evenly over sauce, salt, Salmon Drop -1 can salmon (bones and oil removed) 1 to 1/2 cup butter, 1 cup boiling water, 1tablespoon Thoman's Moss Rose flour.—Mrs. Cora cup bread crumbs, 1 tablespoon butter, 1 egg; season taste, steam 1 hour. Adelle Stoffer. Sauce: 7 teaspoon of Halibut, Trout or Whitefish—Take bones Halibut, Trout or Whitefish out before cooking. Batter, 4 tablespoons of Thoman's Moss Rose salt, 14 teaspoon Queen Flake flour, 1/2 baking powder, 1 egg, milk and water. Mix flour, salt and baking powder together, break in the egg then mix to a thin batter with milk and water using equal parts of each. Have a pan with deep hot fat, dip fish in batter and fry tilla nice brown. If any batter is left slice potatoes about 14 inch thick, dip in batter and fry in same deep fat. Enough for 4 persons. —Mrs. Margret Broadbent. Oyster Stew—One pint oysters, 3 tablespoons butter, 5 Oyster Stew cups milk, IV2 teaspoons salt, V4teaspoon Quaker celery salt and paprika. Carefully look over oysters and remove any shells. Put in a sauce pan and add butter. Heat slowly, stirring constantly, and cook until the oysters are .plump the milk to the scalding point (about 3 minutes.) Heat and combine with the oysters. Add the seasoning. Serve very hot. Oysters a la Creole—Mince 1 onion fine and brown in 2 Oysters a la Creole tablespoons melted butter. Add 1 tablespoon Thoman's Moss Rose flour and stir until well blended. Add 1 cup of stewed tomatoes and cook until the sauce thickens. Then add 1 pint oysters drained and simmer gently until the edges of the oysters have curled. Season with 2 table- spoons of chopped parsley, 1/2 teaspoon of tabasco, % tea- spoon salt. Serve on hot buttered toast. Salmon Loaf—One and 1/2 cups salmon, 2 cups of soft salt, 14 teaspoon pepper, 1egg, bread crumbs, 11/2 teaspoons 1cup milk, 2 tablespoons butter, mix all the ingredients to- gether except butter, place the loaf mixture in a well greased loaf cake or bread pan. Spread the butter over the top. Bake in a moderate oven for 45 minutes. Salmon Loaf BREAD Bread, White Bread, White—One and 1/2 compressed yeast cakes, y<± cup luke-warm water, 4 tablespoons sugar. Let stand 1/2 hour and add following: 2 cups luke-warm water, 2 tablespoons lard, 1 tablespoon salt, Thoman's Moss Rose flour. Mixinto hard loaf and let rise until light then knead and shape into 2 loaves. —Mrs. Belle Lewis. "Best Ever" Brown Bread—Two cups graham flour, 2 "Best Ever" Brown Bread tablespoons brown sugar, 1 small tablespoon salt, 2 table- milk, 1 teaspoon soda, bake slowly 1/2 to % hour.—Mrs. spoons molasses, 1/2 cup nut-meats, pour a little boiling water over 1/2 CUP raisins. Mix together. Add 1cup sour Flora Rowley. 8 Boston Brown Bread Boston Brown ..Bread —Two ..cups ..corn., meal, 2 cups Boston Brown Bread—One cup sour milk, 1cup molasses Thoman's Moss Rose flour, 2 cups sweet milk,% cup molas- ses, 1teaspoon soda dissolved in 1/2 CUP boilingwater, 1 tea- spoon salt. Steam 3 hours. Boston Brown Bread y% cup seedless with 1 teaspoon of soda beaten in, 2 cups graham flour, raisins, 1/2 teaspoon salt. 1 cup corn meal, Fillbuttered baking powder cans half full and steam 1 hour, take out and bake 30 minutes or until done. Whole Wheat Bread —Two cups sour milk, 1egg, i/2 CUP Whole Wheat Bread molasses, 3 cups whole wheat flour, 2 teaspoons soda sifted with one cup of Thoman's Moss Rose flour. Bake about 1 hour in a slow oven. Graham Bread Graham Bread Bran Bread One egg, 1 cup milk, % cup sugar, V2V2 tea- spoon salt, 2 cups Thoman's Moss Rose flour,I*4 cup bran, 5 teaspoons Queen Flake baking powder, 1 cup of nut meats, Vk box dates. Mixand put immediately into greased baking pan and let rise 25 minutes. Bake from 40 to 60 minutes in a moderate oven.—Winifred Barnes. Corn Meal Bread One cup sour milk, 2 cups sweet milk, 2 cups corn meal, 1 cup Thoman's Moss Rose flour, 2 table- salt, steam 3 hours. Add spoons molasses, 1 teaspoon raisins if desired. —Mrs. Danna Benson. Graham Bread—One-half cup brown sugar, IV2 CUP sour milk,1/2 cup Thoman's Moss Rose flour, 2 cups graham flour, 1/2 cup currants or raisins, 1 teaspoon soda, 1 teaspoon Queen Flake baking powder, 2 tablespoon lard, a little salt. Bake slowly for about on hour.—M. Adell McKim. Graham Bread—Two cups sour milk,2 teaspoons soda, 1 teaspoon salt, % cup of molasses, 3 cups of graham flour. Make in a loaf and bake 1 hour Graham Bread—Three George H. Rosa. Graham Bread in a slow oven.—Mrs. lard, 1/2 cup sugar, 3 cups 3 table- sour milk, 3 teaspoons spoons soda, 3 cups graham flour, 3 cups Thoman's Moss Rose flour (sifted), 1 teaspoon Queen Flake baking powder, 1 egg if desired, 1cup nut meats or raisins. Mix molasses, melted lard and sugar and egg if used. Add sour milk, graham flour, mix thoroughly sifted flour, soda, baking powder and King Rasor. add to first mixture. Last add nut meats if used.—Mrs. Graham Bread—Two cups graham flour, 2 tablespoons and raisins last.—Mrs. Delmer Wing. brown sugar, 2 tablespoons molasses, 1 cup sour milk, 1 teaspoon soda, 1 teaspoon salt and add % cup of nut meats tablespoons molasses, Graham Bread 9 Graham Bread—Two cups graham flour, 2 tablespoons teaspoon soda, 1 cup sour milk.—Mrs. W. E. Marling. brown sugar, 3 tablespoons molasses, 1 teaspoon salt, one Graham Bread Nut Bread Nut Bread Milk Bread Pour 2 cups of boiling milk over a heaping salt and 1 of sugar. Stir cup of sifted flour, 1 teaspoon well and add 2 cups of cold water. When the mixture is luke warm add a cake of compressed yeast dissolved in % cup of warm water. Stir in sufficient white flour to make a thick batter. Cover and let rise for 3 hours. Add flour to make a dough, knead 20 Thoman's Moss Rose Set in a warm place minutes and make into three loaves. for an hour to rise and bake in a moderate oven for about 45 minutes. The oven should be hot enough for the bread to begin to bake soon after it is put in the oven. of Thoman's Moss Rose flour, 1cup of walnut meats, 4 tea- salt, 2 spoons Queen Flake baking powder, 1/2 teaspoon A. Torrey. Nut Bread —One cup of sugar, 2 cups sweet milk, 4 cups eggs. Let raise 20 minutes and bake 40 minutes. —Mrs. C. Nut Bread—Three-fourths cup sugar, 1 egg. Beat well and add 2 cups sweet milk. Then add 1 cup nut meats cut in small pieces and pour 4 cups Thoman's Moss Rose flour 20 minutes then bake from 30 to 40 minutes. —Mrs. H. G. sifted with 4 teaspoons Queen Flake baking powder and a little salt. Put in greased bread or loaf cake pans. Let itrise Heidt. Nut Bread —One egg, 1cup sugar, 1cup nut meats, 1cup Nut Bread salt.—Mrs. Danna Benson. sour milk, % teaspoon soda, 2 teaspoons Queen Flake baking powder, 2 cups Thoman's Moss Rose flour, a little Oatmeal Bread—Three cups oatmeal, 3 cups boiling water, y% cup sugar, i/2 cup molasses, 1 tablespoon salt, 1 yeast cake. Scald oatmeal, sugar and molasses with water. Allow to cool and add yeast. Let stand until light. Add Thoman's Moss Rose flour tomake medium hard loaf,knead. Let rise, form into loaves. Let rise again and bake. Makes 3 small or 2 large loaves. Oatmeal Bread—Two cups oatmeal, 1tablespoon shorten- Oatmeal Bread Oatmeal Bread ing, 2 tablespoons molasses. A little salt. Add 2 cups boiling water and let stand until almost cold and add 1 compressed yeast cake dissolved in1 cup luke warm water. Stir in Thoman's Moss Rose flour to make a thick batter. Cover and let rise 3 hours. Add flour to make a dough, knead 20 minutes and make into loaves and let rise until Susie O. Wing. nearly twice the size and bake in a moderate oven. —Mrs. 10 Nut Bread —One cup sugar, 1egg (beaten) 1cup milk, % Nut Bread salt, 2 teaspoons cup English Walnut meats, 1 teaspoon Queen Flake baking powder, 2% cups Thoman's Moss Rose flour. Let set in tin about 20 minutes and then bake 1 hour.—Mrs. Burt Stratton. Nut Bread—Sift together 3 cups Thoman's Moss Rose Nut Bread flour, 4 even teaspoons Queen Flake baking powder, 1 cup sugar, 1 teaspoon sweet milk. Mix with dry ingredients. Add 1 cup chopped nuts or raisins. Let stand 20 minutes, bake 1 hour. salt. Beat 1 egg, add IV2 cups Dr. Burleson's Bran Muffins—One cup Thoman's Moss Dr. Burleson's Bran Muffins HOT BREADS sugar or molasses, V& teaspoon salt, molasses, 1 teaspoon of soda dissolved in 2 tablespoons hot water, i/2 teaspoon salt, 1 cup of Thoman's Moss Rose flour, 1 cup bran. Put together in order given. Bake in Rose flour, 2 cups bran, 1egg, IV2 cups sour milk, 1 tea- spoon soda, put into flour, 1 teaspoon melted butter, scant. 1 teaspoon scant. Make into gems and bake in quick oven. Amount of bran according to effect produced. can be increased or decreased lard or butter, 4 level tea- spoons Queen Flake baking powder, 1 teaspoon salt, 2 cups Thoman's Moss Rose flour, 1cup milk. Mixdry ingredients, add lard and butter, rub together, add milk slowly. Toss on well floured board and roll y% inch thick. Place inbut- Biscuits—Two tablespoons tered pans and bake 15 to 20 minutes.—Mrs. W. D. Baltz. Bran Muffins—One egg (beaten), 1 cup sour milk, 1/2 cup gem pans. Makes 12.—Mrs. Charles A. Barnes. Mother's Biscuits—Sift 2 level tablespoons Queen Flake baking powder in 2 cups Thoman's Moss Rose flour. Mix into this 1 tablespoon shortening. Add 1 cup sour milk in which 14 teaspoon salt and 14 teaspoon soda have been roll out, bake in a quick oven.—Mrs. H. L.Hoyt. dissolved. Mix soft and use as little flour as possible to Dainty Muffins—One-fourth cup butter, y2y2 cup milk, 14 cup sugar, 1 egg, 3 teaspoons Queen Flake baking powder sifted in iy2 cufjs Thoman's Moss Rose flour,cream butter egg, add flour, baking minutes. —Mrs. F. A. Lockwood. and sugar, powder and milk alternately. Bake in moderate oven 25 Graham Biscuits—One and y% cups each of graham and size and bake. —Mrs. white flour, 1 tablespoon shortening, 1 tablespoon sugar, 1 teaspoon salt, y% teaspoon soda, 1 teaspoon Queen Flake baking powder, sour milk enough to make stiff dough. Press out with the hands, cut into desirable Maud R. Frye. then add the beaten Mother's Biscuits Graham Biscuits Biscuits Bran Muffins Dainty Muffins 11 WE KNOW is the That a satisfied customer best advertisement, and conse- quently do our utmost to please our trade. Should you find any mistake or have cause for com- plaint, we are at all times will- ing to rectify same and adjust all difficulties to the satisfaction ofour customers. Your trade is appreciated. Call again O. H. BAILEY GROCERIES ANDMEATS Don't compare our goods with cheap stuff. Good groceries and meats are cheaper than doctors' bills. 12 Graham Gems Graham Gems—One cup graham flour, 1cup Thoman's Moss Rose flour, 1teaspoon salt, *4 C"P sugar, % teaspoon soda, % cup sour milk, 1egg. Bake 20 minutes, moderate oven.—Mrs. Bentges. Johnny Cake—One egg, little salt, y2y2 cup sugar, 1table- Johnny Cake spoon butter, 1 cup sour milk, 1 teaspoon soda, 1^ cups cornmeal, y^ cup Thoman's Moss Rose flour, 1 teaspoon Queen Flake baking powder.—Mrs. C. C. DeCamp. Corn Muffins One egg, 1 cup milk, 1 tablespoon melted shortening, 1 tablespoon sugar, 14 teaspoon salt, 1 cup corn meal, 2 tablespoons Queen Flake baking powder, 1 cup Thoman's Moss Rose flour. Sift meal, flour and baking powder together, bake in gem tins.—Committee. Muffins—Two cups Thoirian's Moss Rose Bake 20 minutes in moderate oven.—Mrs. Bentges. flour, 4 tea- spoons Queen Flake baking powder, 14 cup sugar, i/2 tea- spoon salt, 1 egg, 1 cup milk, 2 teaspoons melted butter. Muffins- yeast cake, Parker House Rolls Scald 2 cups of sweet milk, add one heaping tablespoon butter, 2 tablespoons sugar and % teaspoon salt. Let stand until luke warm, then add one compressed flour enough to make a sponge as for bread. When light add more flour, knead well and let rise again. When light knead again, roll out and cut with a large round biscuit cutter. Brush the top with melted butted and fold. Place in greased tins. Let rise and bake.—Mrs. Belle Lewis. Parker House Rolls—Three pints Thoman's Moss Rose and Thoman's Moss Rose Parker House Rolls Sally Lunn Muffins flour sifted, 1pint milk, scalded and cooled. Dissolve 1 com- pressed yeast cake in as little warm water as possible, add 1 teaspoon of salt and 1tablespoon sugar. Pour the yeast into milk and add the flour. Beat well and let rise until the dough again with a knife, turn out on a light. Beat bread board and roll about 1/2 inch thick. Cut with large round biscuit cutter, put lump of butter on each, fold to- gether, mittee. let rise tilllight and bake in quick oven.—Com- Sally Lunn Muffins—Two eggs, 2 tablespoons melted but- ter, 1cup sweet milk, 2 tablespoons sugar, 2 cups Thoman's Moss Rose flour, 2 teaspoons Queen Flake baking powder. Bake ingem tins ina quick oven.—Mrs. Emma L.Campbell. Sour Milk Biscuits—Sift 1 large teaspoon Queen Flake soda with 2 cups baking powder and 1 level Thoman's Moss Rose flour, i/2 teaspoon salt. Add 1 heap- ing tablespoon lard and 1 cup sour milk. Use only as to make the dough so it can be much flour as needed Forn, into 8 biscuits and bake at once. —Mrs. handled. R. Sherman. Sour Milk Biscuits teaspoon 13 MEATS and dried. Put Then season roll in then place from and place in baking dish and cover "with milk, put A Nice Way to Roast Beef—Rump roast, boned and A Nice Way to Roast Beef rolled, about six pounds, i/2 pound suet. Cut up suet and let it get hot, have meat washed in and aluminum kettle and turn both sides. cover very closely. Do not put a bit of water on meat and three hours or better. The turn gas very low. Cook about steam cooks the meat very tender and juicy. Remove from kettle, add water and make gravy.—Mrs. Freshour. Baked Pork Chops—One pound pork chops, Baked Pork Chops Thoman's Moss Rose flour, add salt and pepper in buttered spider and fry until brown. ¦spider in oven and bake 1hour.—Mrs. C. T. Levering. thick or more from Baked Ham Buy slice 2 inches rub edge center of ham. and outside thoroughly with Thoman's Moss Rose flour, Quaker mus- tard and stick fullof Quaker cloves. Cover with hot water and bake 2 hours. Spread a round steak with a layer Beefsteak Rolled of dressing, begin at one end of steak and roll it carefully. Tie the roll to keep in shape, bake in oven, basting often, make a gravy of drippings when ready to serve. lean pork steak (ground), 1cup bread crumbs, 11/^ cups milk. Bake fowl into pieces at joints. Chop fine 1onion and about 1 ounce of ham, melt 14 CUP of butter in frying pan, in this brown the chicken, removing them as cooked to the casserole. Then brown the onion and ham in the pan and add these to the casserole with 1quart of hot broth or boiling water, 1 pint hot stewed tomatoes, 1 cup boiled rice, 1 teaspoon salt and 1 sweet green pepper sliced fine. Cover dish closely and let simmer in oven li/2 hours. Chicken or any foods which require slow cooking are delicious cooked in this manner. Ham Loaf—One pound mild ham, 2 pounds 40 minutes. —Mrs. Wallace. Chicken En Casserole —Clean and separate Chicken En Casserole Ham Loaf Remove skin, Remove is rendered Company Irish Stew Put *4 pound suet inkettle. When fat out of it remove cracklings and slice 1 onion into fat and cook until a nice brown, cut the 2 pounds throw into the kettle. Shake round steak in 2-inch squares, 2 tablespoons fire until browned. Now add 1V2 pints boiling stock or water with 1 carrot and bayleaf, 1 tablespoon kitchen bouquet, 1 tea- spoon salt and pepper, bring to boiling point and simmer 11/-J hours. Ten minutes before meat is done make dump- lings and serve around the meat. 14 flour over meat and stir over Chicken a La King—Three and y2y2 pounds of young chic- Chicken a La King just before serving, ken, 1 can broken mushrooms, 1 large green pepper, 1 tips, Va CUP chicken pimento, 1 can peas, 1 can asparagus fat or butter, y2y2 cup flour, 2 cups chicken soup, 1/2 cup cream, salt, pepper, 2 yolks of eggs. Boil chicken, cut large white and dark pieces with scissors in thick strips 2 inches long, cut pepper in thin strips, pimento in small pieces. Drain the mushrooms and peas, heat the fat in a spider, add flour when bubbling, add soup, stir until thick and smooth, season with salt and paprika, add liquid from mushrooms stir and to V2of this sauce add the chicken and place where it willkeep hot, to the rest of the sauce add the cream, stir until smooth, add the peppers, peas, mushrooms and pimen- tos, add, the yolks of 2 eggs first dis- solved with a little o^the hot sauce. Put chicken with gravy in large serving platter, on top of this add mush- rooms and pepper mixture and garnish with asparagus tips in pepper rings placed at equal distances around edge of platter.—Mrs. Delmer L. Wing. Chop Suey Use 2 pounds of veal steak and 1/2 pound pork steak diced. Add 1 can sprouts, 3 cups diced celery, 1 teaspoon salt, 1 bottle LaChoy Sauce, 1 can mushrooms, 3 cups of onions cut fine, 1 tablespoon sugar and V2tea- spoon pepper. Dice meat and fry in kettle until brown, add some water and let cook until very done. Add sugar, salt, pepper and La Choy Sauce for the last 1/2 hour. Cook onions and celery until done, about 15 or 20 minutes. Care must be taken that onions do not cook to pieces. Then com- and sprouts. Let heat bine with meat, adding mushrooms through and serve with steamed rice. Both meat and vegetables should be cook dry, so that there willbe almost no liquor. Serves 8 people.—Mrs. M. S. Graham. Dumplings—Two cups Thoman's Moss Rose flour, 4 tea- spoons Queen Flake baking powder, i/2 teaspoon salt, 2 teaspoons butter, % cup milk. Do not cook 3 minutes. —Mrs. W. D. Baltz. Casserole of Meat—One cup diced carrots, 1 cup diced Casserole of Meat potatoes, 14 cup diced turnip, 1large onion, salt and pepper. Spread steak with paste made of butter and flour. Cut meat to fit the casserole. Oilcasserole well with bacon fat. If the steak is cut in three pieces put a third of the vegeta- Arrange them in layers, slicing the bles in the casserole. onion through them. Season with salt and pepper and add a piece of meat. Continue layer for layer of meat and vegetables until all is used. Add 1cup boiling water, cover and bake 1% hours in the morning and 1 hour at dinner time. Serve from casserole. Dumplings cover, 15 Dried Beef With Eggs—One-fourth pound dried beef, 4 Dried Beef With Eggs Veal Birds—Two slices veal steak cut V4, inch thick, lVfc eggs, 2 tablespoons butter, i/2 cup milk, Vs teaspoon pepper. Melt butter in frying pan, add beef pulled into bits, cover Season and cook 3 minutes, add milk and eggs, unbeaten. Cook over a slow fire, lifting and mix- with pepper. ing with a fork. When the mixture is dry and rather fluffy serve immediately as longer cooking willmake the milk and eggs separate. Veal Birds cups bread crumbs, 1/2 cup nut meats, 2 tablespoons butter, saL, i/8 teaspoon pepper, 1 egg, hot water, i/2 teaspoon flour. Trim steak and r t in small oval shaped pieces. Mixbread crumbs and nuts with melted butter. Add egg, unbeaten, and mix well. Add water to make moist enough to hold mixture together. salt and pepper. Put some of the stuffing in the center of each piece of meat, pull edges together and pin with toothpicks. Roll in flour and bake in a moderate oven 45 minutes, basting frequently with one tablespoon butter melted in i/2 cup water. Make a cream gravy with the liquor in the pan. Creamed Dried Beef—-One-fourth pound dried beef, 3 Creamed Dried Beef tablespoons butter, 2 tablespoons flour, l/fo teaspoon pepper, 2 cups milk. Remove any stringy portions from meat. Melt butter in frying pan, add beef and cook until the edges curl. Sift over flour and stir until well blended. Add milk slowly, stirring constantly. Cook until thick and smooth. Serve on triangles of toast or with baked potatoes. Season^with tomatoes, Ham Timbales —One cup ground cooked ham, 1/3 cup soft Macaroni With Dried Beef One cup broken macaroni, 1 cup chipped dried beef, 2 cups canned 1/3 tea- spoon pepper, coarse bread crumbs, butter. Cook macaroni in boiling salted water for 20 minutes. Drain and rinse in cold water. Put half the macaroni in a buttered baking dish, add beef and cover with remaining macaroni. Pour Cover with bread crumbs, dot with bits over tomatoes. of butter and bake half an hour in a moderate oven. The macaroni will absorb the tomato juice and the dried beef adds a delicious flavor. bread crumbs, Vi teaspoon salt, 14 teaspoon Quaker paprika, 1 egg, V2CUP milk. Mix ham, salt, crumbs and paprika, add egg well beaten with milk. Pour in a well buttered tin or mould, place in a pan of hot water and bake 30 Serve hot or cold.—Mrs. minutes Agnes Bentges. Ham with Potatoes —Put in a baking dish a layer of Ham with Potatoes sliced potatoes then a slice of ham then a layer of potatoes and so on until dish is full enough. Cover with milk and bake, when potatoes are done meat will be done. Ham Timbales in a moderate oven. 16 Baked Ham Ham Loaf Ham Loaf—One and one-half pounds fresh lean pork, i/^ound smoked ham ground together, 2 eggs, 1cup milk, 1cup bread crumbs, mix all together and bake in moderate Serve with creamed peas. —Helen Fowler. oven 45 minutes. Baked Ham—Take silce of ham which is not too salty, 1 inch thick, put in baking dish, cover with milk and bake 1 hour.—Emma Campbell. Hamburg and Tomato Sauce One pound hamburger, 1 egg, 1bunch celery, 1green pepper. Put celery and pepper Thoman's Moss Rose flour to through grinder, add form balls. Cook 30 minutes in 1 cup tomato soup and IV2 cups water. Mexican Roast —One and one-half pounds Mexican Roast round steak, cut from 1 inch to V/2inches thick. Pound in with the edge of a plate all Thoman's Moss Rose flour you can on then put salt, 2 or 3 both sides. spoonfuls canned tomatoes, 1 sliced onion and a sliced green pepper or pimento on top. Pour over hot water and for 21/2 hours. Thicken sauce for gravy and the meat. Very tender. —E. L. let simmer , pour over Minced Lamb With Olives—Toast small pieces of bread Minced Lamb With Olives and keep hot. Remove the skin and gristle from lamb and chop the meat. Add gravy to moisten, theo add i/2 cup of chopped green olives. Season with pepper and salt. After a thorough heating place on the toasj;. Arrange on a platter. in a hot spider, Sear and Noodles—Two pounds and Noodles Pot Roast With Tomatoes Pot Roast With Tomatoes of round steak cut for pot roasting, small piece of suet, 3 cups canned tomatoes, *4 teaspoon pepper, 1 tablespoon butter, 2 tablespoon Quaker pickling spice, 2 small onions, 1 pound noodles, 2 tablespoons salt. Sprinkle meat with the pepper and salt. Dice the suet and try out in a deep iron kettle. When the fat is very hot place the meat in the kettle and brown quickly. Add the onions, and the spices from which the red peppers are removed. Cook slowly 2 hours or until the meat is tender. Remove meat Skim out spices. Thicken the liquid with from kettle. for a gravy in following manner: Mix 3 a flour paste tablespoons of Thoman's Moss flour with 1 tablespoon of cold water. When smooth add to it a little of the hot mixture and when well blended pour itgradually to stir until the gravy is into the hot in boiling salted water 20 min- smooth. Cook the noodles utes, drain and blanch in cold water. Cook Vs of noodles in the hot fat until crisp. around the the top. Ac- meat, with the crisp noodles company with the gravy.—Good Housekeeping. Serve the noodles sprinkled over liquid. Continue tomatoes Rose 17 Our Recipe for Good Nature Make your feet smile by wearing LaFrance Rest Cure—for Women Florsheim Feature Arch—for Men Mac & Todd TWO STORES Lansing 119 So. Wash. Aye. East Lansing Abbot and Grand River One Piece Meal Put inbuttered pan a layer thinly sliced raw potatoes, next a layer of sliced raw onions, then over that % cup uncooked rice, then 1 pound hamburg steak and over that 1 quart of canned each layer with salt, pepper and butter. Bake in covered dish 1hour. Take off cover and brown.—Mrs. Harvey Bortle. tomatoes. Season Pressed Veal With Olives Boil or roast 4 pounds of veal, then grind and season with salt and pepper, adding all the liquor of meat. Mix well, put into small cups, press two olives in each cup and when cold turn out on lettuce and serve with Quaker salad dressing. Veal Loaf With Mushrooms —Two pounds of veal, Vfc Veal Loaf With Mushrooms pound fresh pork chopped. Soften 1cup stale bread crumbs in milk. Add to meat y% cup of chopped mushrooms, salt and pepper. Add two beaten eggs. Mix thoroughly and shape in long roll and place in shallow pan. Dredge with Thoman's Moss Rose flour, pour around the loaf the liquor from the can of mushrooms. Bake % hour. Thicken sauce with 2 tablespoons each of butter and flour,rubbed together. Add the balance of mushrooms chopped and pour around the roll on the serving platter. Canned tomatoes may be substituted for the mushrooms. —Franc Gardner. 18 Pork Chops With Saver Kraut—Put in a baking dish a Pork Chops With Sauer Kraut Steak a La Sam Ward layer of saver kraut then layer of pork chops, season with then a layer of saver kraut, add as many chops as pepper, you have people to serve, bake 1 hour. Steak a La Sam Ward—Take 3 pounds round steak cut IV2 inches thick. Heat suet inroaster on top of range and when hot put in meat which has been washed, dried and rolled in flour. Let brown on both sides being careful not to burn. Put in oven with 1/2 cup of water poured around. Cover roaster and let cook 2V2 hours, then add vegetables, carrots, onions, small diced potatoes, let cook together and when taken out on platter place vegetables around the meat also adding potatoes, either rosettes or put through ricer. Season gravy with kitchen bouquet and pour over.—Mrs. Southern Chicken—One chicken, 1 bayleaf and onion, 6 Arthur Caldwell. Southern Chicken Quaker cloves, white sauce, 1 red or green pepper, eggs, paprika and parsley. Dress, clean and cut up the chicken, put into a kettle, cover with boiling water, adding the bay- leaf, onion and cloves. Boil rapidly five minutes, then simmer until done. Cut the chicken in small pieces and mix with cream sauce to which you have added the sweet pepper cut in small pieces. Mix well with the chicken using enough white sauce to have the mixture very moist. Put into ramekin dishes or custard cups, set in a pan of hot Serve a poached egg on top water, bake with a dash of paprika or finely chopped parsley. This is a nice luncheon dish or as an entree at dinner. ten minutes. EGGS Egg Croquettes —Two tablespoons butter, 2 tablespoons Egg Croquettes flour, % cup milk, 6 hard cooked Thoman's Moss Rose eggs, 1 teaspoon chopped parsley, 14 CUP chopped cooked tongue or ham. Salt pepper and grated nutmeg to taste, 1 egg, bread crumbs. Chop eggs and mix them with ham, parsley and seasonings, melt butter, stir in flour then add the milk and boil 3 minutes stirring all the time. Add egg mixture and, if required, more seasoning. Cool mix- ture then divide it into 9 portions and make each into a neat croquette, brush over with the egg beaten with a table- spoon of water. Roll in bread crumbs and fry in hot butter. Drain and garnish with fresh parsley. Will make 9 cro- quettes. —Committee. Omelet —Four eggs, 1cup bread crumbs, a small piece of butter, 1 cup hot water. Soak bread crumbs in the water, beat yolks and whites separately. Add yolks first, then hot.—Committee. fold in whites. Pour in buttered dish and bake. Serve Omelet 19 Escalloped Eggs Devilled Eggs Eighteen hard cooked eggs, 1cup Quaker salt, 14 teaspoon Quaker paprika, mayonnaise, 2 teaspoons 1 tablespoon chopped parsley, 1 tablespoon chopped green pepper, 6 pimentos, stuffed olives chopped fine. Remove lengthwise. Carefully shells from eggs and cut in halves remove the yolks. Mash them well and add all the rest of the ingredients. Blend thoroughly. Refill the egg cases and pile the fillingin a rounding effect over the top. Garnish with a small bit of parsley on top of each egg. Arrange around chicken loaf or on a platter edged with shredded lettuce.—Mrs. Hoyt Woodman. Escalloped Eggs—Four hard cooked eggs, 2 tablespoons butter, 2 tablespoons Thoman's Moss Rose flour, 1 teaspoon teaspoon Quaker pepper, 114 cup milk, 1/3 cup salt, 1/4 cheese, V2cup crumbs, 1 tablespoon melted butter. As soon as eggs are cooked, crack the shells and drop into cold water. Let stand until cold. Melt butter, add flour, salt and pepper, when blended add the milk. Cook the mixture until it is creamy. Add the cheese and the hard cooked Pour into a buttered baking dish. Sprinkle eggs diced. the crumbs combined with the melted butter over the top. Bake in a moderate oven for 20 minutes. —Committee. Boston Baked Beans —Soak 3 cups of beans over night. Drain. Cut 1pound of salt pork into inch squares and put in the bottom of a bean pot. Add beans, 1 teaspoon sugar, adding water as needed. —Mrs. Charles Allen. 2 tablespoons molasses, 1teaspoon Quaker ground mustard, 1 teaspoon salt. Cover all with water and bake all day Baked Onions —Four onions, Vs pound bacon, 14 cup VEGETABLES Boston Baked Beans Baked Omelet Baked Omelet—One tablespoon butter, 4 eggs, 8 table- spoons milk,14 teaspoon Quaker cornstarch, 2 tablespoons water, salt and pepper to taste. Beat eggs well, add milk bake in moderate oven 15. minutes. —Mrs. H. B. McKale. seasoning and cornstarch and beat again. Add butter, mixed with water. Turn into a buttered fireproof dish and Baked Onions bread crumbs, V2teaspoon salt, 1 tablespoon bacon fat, 3 tablespoons hot water, dash of pepper. Peel onions and boil them slowly until tender but not soft, then drain. Scoop a small section out of the top of each onion. Place the onions in baking dish, fill cavities with chopped un- cooked bacon, also lightly cover the tops of the onions with the bacon. Sprinkle with the salt and pepper, add bread crumbs, pour bacon fat and hot water around onions Committee. and bake until the onions are brown, about 40 minutes. — 20 and Cheese Baked Potatoes Six baked potatoes, salt, 1/4, pound cheese 1/3 cup hot milk, 2 teaspoons shredded, Vs teaspoon Quaker paprika. Cut potatoes in half lengthwise and scoop out the centers. Mash thoroughly. Rub cheese through grater, add to hot milk and beat with egg beater until smooth. Mix with the potatoes, add seasoning and whip until light and creamy. Refill the potato shells and bake in a hot oven for 10 minutes. —Committee. Peas, French Style—Two quarts peas, 4 tablespoons but- Peas, French Style ter, 1 tablespoon Thoman's Moss Rose flour, 1 teaspoon salt, *4 white onion chopped, % tea- sugar, 2 teaspoons spoon chopped parsley, *4 CUP boiling water. Melt the butter over a moderate heat, add salt and sugar and then the peas. Cook slowly until the skin of the peas begin to wrinkle. While cooking shake the pan frequently, but do not stir the peas. When cooked, dredge with the flour and shake the pan until the butter and flour are blended. Then add the onion, parsley and the boiling water. Cook until the peas are tender. , is brown. into small Cauliflower Place the cauliflower Candied Sweet Potatoes in Cream Sauce One head cauliflower, \y% tablespoons Thoman's Moss Rose flour, salt to taste. Trim off the leaves of the cauliflower and let itsoak in cold salted water for 1/2 hour. Drain. Cover with boilingsalted water, using 1teaspoon of salt for each quart of water, cook until tender, drain and separate sections. Make a cream sauce as follows: Melt the butter, add the flour and to taste, cook when well blended add milk slowly. Salt in a baking until the sauce thickens. dish, cover with cream sauce and then sprinkle the cheese over the top. Bake until the cheese Candied Sweet Potatoes —Twelve medium sized sweet potatoes, 1 cup corn syrup, Y% cup brown sugar, 3 table- spoons butter, 1 teaspoon salt, 1,4 teaspoon Quaker paprika, 14 cup water, peel potatoes and cut in halves lengthwise, arrange in well buttered pan, mix the corn syrup, sugar, butter, salt, paprika and water, boil without stirring 2 minutes. and brown in a moderate oven 1hour, baste often. Cover with lidfor first y2y2 hour. Early Summer Spinach —Two quarts spinach, 2 table- Early Summer Spinach spoons butter, 2 eggs, 2 teaspoons salt, dash of pepper, \/% teaspoon chopped onion. Wash the spinach thoroughly, cover with barely enough boiling water to keep it from burning, drain and mash. Melt the butter in a skillet, add the spinach and chopped onion. When thoroughly heated stir in the eggs well beaten and remove from the stove when the eggs are cooked soft. Pour over potatoes 21 BISSINGER'S-FLOWERS Member of Florists' Telegraph Delivery Association 616-624 North Capitol Avenue "Say itwithFlowers" Since 1894—Lansing's Leading Florist We have no store uptown, but we are as near to you as your telephone Summer Squash and Onion—Two summer Summer Squash and Onion squash diced, 4 tablespoons butter, 2 tea- 1 cup minced white onions. spoons salt, 14 teaspoon pepper. Wash squash and remove seeds. When diced should have 2 quarts. Melt butter in stew kettle, add onions and cook until onions are light brown. Then add squash, salt and pepper, cover the kettle and allow the mixture to cook over a low flame without stirring for 10 minutes. Continue cooking for 30 minutes, stirring frequently to keep the squash from burning. Sprinkle with paprika when ready to serve. Baked Eggplant—One small eggplant, IVL teaspoons salt, Baked Eggplant chopped green pepper, 1 tablespoon butter, 2 tablespoons 1/2 cup grated cheese, dash of pepper. Crumbs from 2 slices of bread. Peel the eggplant, cut inrather thick slices, sprinkle with salt, let stand under a heavy weight for 1 the eggplant with boiling water, add 1 hour teaspoon salt and cook until tender, but not mushy. Drain off the liquid and chop the eggplant into small pieces. Place 1/3 the quantity in a buttered baking dish, sprinkle lightly with salt, pepper and green peppers, bread crumbs, cheese and bits of butter. Add the rest of eggplant, cover and bread crumbs, bake 35 minutes. — with grated cheese Mrs. Mignon Walter. then cover 22 Quickly Prepared Sweet Potatoes and Place in pan in layers, seasoning each cut in thick slices. layer with salt and sugar. Keep water enough in bottom of pan to prevent burning. Put over slow blaze and steam until tender. Serve with butter. —Roy V. Henderson. Pare potatoes Cheese and Rice Croquettes One cup pimento loaf cheese shredded, 2 cups cold boiled rice, 1cup milk, 14 cup butter, 1/3 cup Thoman's Moss Rose Flour. Make a thick sauce of the milk, butter and flour, add cheese, stir until melted, to taste, cool, mix with rice, shape. Roll in fine bread salt crumbs, dip in egg beaten and diluted with 2 tablespoons cold water. Roll in crumbs again and fry until brown in deep fat. Scalloped Asparagus One bunch asparagus, 1 cup fine bread crumbs, 1/2 CUP thin cream, 2 tablespoons butter, 1 salt, % teaspoon pepper, few drops onion juice. teaspoon Clean asparagus, cut into short lengths, barely cover with boiling water and cook slowly until tender. Drain and save the liquor. Melt the butter and pour over the bread crumbs. Arrange the asparagus in layers in a greased baking dish, sprinkle with alternate salt and pepper and the onion juice. Cover top layer with crumbs. Add the cream to the asparagus to a boiling point then pour over the asparagus mixture. Bake about 15 minutes. and the bread crumbs liquor, heat 23 ENTREES Beet Radish Appetizer—One quart beets, 1 chopped cab- Beet Radish Appetizer IV2 cups horse radish grated, 1 bage, IV2 cups tablespoon Quaker black pepper, pinch red pepper, 1 table- spoon salt, enough vinegar to cover. sugar, •% teaspoon Cheese Souffle Cheese Custard One cup milk, 1 cup bread crumbs, Vk pound grated cheese, 1 egg, 1/2 teaspoon dry Quaker mus- tard. Bake i/2 hour.— Mrs. H. E. Hull. Cheese Souffle—Two tablespoons butter, 3 tablespoons salt, few grains of Quaker flour, 14 CUP milk. Vk cup grated Thoman's Moss Rose cayenne, cheese, yolks of 3 eggs, whites of 3 eggs. Melt butter, add flour, stir until well blended, pour on gradually V2CUP scalded milk. Then add cheese, Remove from fire, add well beaten yolks. Cool mixture and cut and fold in well beaten whites of eggs. Pour into buttered baking dish and bake oven and serve hot.—Mrs. Frank N. Arbaugh. Calcutta Rice One-half cup rice uncooked, similar to 2 cups rice cooked, 1 tablespoon butter, IV2 cups tomatoes, 1 teaspoon salt, V2to 1 onion chopped fine, 1/2 cup cheese (cut fine). Boil rice, add tomatoes and seasonings, add onions slightly fried in butter, cook in double boiler Vfc hour or until rice is done. Add cheese and leave on stove just long enough for cheese mon. to melt.—Mrs. Chas MacMana- salt and cayenne. 20 minutes in moderate fingers. Deviled Spanish Green Olive Appetizer Pit large green olives. Fillwith yolk of hard boiled eggs mixed to a paste with a little butter, lay olive on a strip of bacon, sprinkle with paprika and pinch of Quaker mustard, roll up, fasten with tooth pick, boil long enough to crisp bacon. Serve on toast Green Pepper With Cheese —Six green peppers, 1 cup Green Pepper With Cheese cooked rice, y% cup tomato juice and pulp, 1/2 teaspoon salt, 1 tablespoon melted butter, % teaspoon pepper, 14 teaspoon Quaker paprika, 1 tablespoon minced onion, i/2 cup grated from peppers, cook in boiling salted cheese. Remove seeds water 10 minutes. Fry onions in butter, add rice, tomato, seasonings and bake 15 minutes. —Mrs. Harry A. Kraum. shells Goulash—Cook 1 cup of macaroni Goulash in plenty of salted boiling water 40 minutes. Drain in colander, pour cold' water over it to make it firm, to this add 2 cups of cooked kidney beans, 2 cups minced beef cooked and 2 cups gravy, % cup tomatoes, E. C. Alchin. large pepper. Cook all 15 minutes. —Mrs. the grated cheese. Fillpepper and last 24 in moderate oven.—Harriet A Spitler. Macaroni and Cheese —Pour boiling water over 11/2 cups Macaroni and Cheese macaroni, add salt and boil until tender. Drain off water and cover with milk and let come to a boil. Have ready 5 tablespoons grated cheese, 1 tablespoon Thoman's Moss Rose flour, 1 tablespoon butter, 1 egg, 1/2 cup cream, salt and pepper. Cook until cheese is melted. Put all together and bake i/2 hour Nut Loaf Onj^eg beaten light, add 1/2 cup sugar, 1 teaspoon salt, li^pps sweet milk, 4 cups Thoman's Moss Rose flour, 4 teaspoons Queen Flake baking powder, 1 cup English walnuts chopped in a little flour, 1teaspoon butter. Let rise 20 minutes, bake li^fhours in moderate oven in long narrow tin.—Mrs. Thomas Wallace. Four or 5 slices salt pork Real Spaghetti a La Italianne or bacon, 1 tablespoon tomato paste, 1 onion, 3 sweet pep- salt, pers, 6 slices beef or veal, 1 can tomatoes, 2 teaspoons flour, 1 cup each of 1 tablespoon Thoman's Moss Rose grated cheese the salt pork or bacon Put into spider and after the grease is thoroughly cooked out, discard the pieces of fat. Add the tomato paste to the grease and when softened add the onion and peppers well chopped. Then to this add slices of beef or veal, (or as many pieces as you have persons to serve.) Let this sim- mer 10 minutes, putting in the tomatoes and salt. Moisten the flour with a little water, use to thicken and let cook slowly on the back part of the stove while preparing the spaghetti which should be put into a kettle half full of boilingsalted water and boil rapidly from 15 to 25 minutes. Blanch in cold water. Have the hot dish in which you wish to serve it ready, cover then some of the grated cheese and a generous helping of spag- by setting the dish into boiling water, hetti another layer of sauce and sprinkling of cheese, capped by a piece of beef or veal, you have a genuine dish of "The real thing." and spaghetti. the bottom with the sauce, reheated Spaghetti Loaf One cup cooked spaghetti or rice, 1 cup soft bread crumbs, 1cup scalded milk, 3 eggs beaten separ- ately, 1 tablespoon chopped green peppers, 1 tablespoon chopped red peppers, 1 tablespoon chopped onion, 1 cup finely chopped cheese, 1 tablespoon chopped parsley. Mix all ingredients and turn into a buttered baking dish. Bake tillfirm. Spanish Rice One-half cup uncooked rice, 11/^ cups boil- ing water, 1pint tomatoes, 2 chopped onions, 1 green pep- per, chopped. A little salt, pepper and butter. Put all to- gether and cook slowly 1 hour, then put in oven and brown. —Mrs. Floyd Odel. 25 Spanish Rice—Two cups boiled rice, y% cup bacon cut Spanish Rice in small pieces, 2 tablespoons green pepper, 2 tablespoons chopped onion, 2 tablespoons salt, lVk CUPS tomato pulp, *4 teaspoon each of Quaker celery salt and paprika. Place bacon in frying pan, when hot add green pepper and onion, cook, stirring constantly for 3 minutes, add rice and salt and allow to brown, add the rest of seasonings and the tomatoes and bake until mixture is thick-Ad ready to serve. Tomatoes With Olive Stuffing—MixTqual quantities of Tomatoes With Olive Stuffing and crisp celery. chopped green olives, blanched almonds Stand peeled and hollowed tamatoes on lettuce leaves, stuff with this fillingand cover with Quaker dressing. SALADS AND SALAD DRESSINGS Bride Cabbage Salad —Two quarts cabbage in Bride Cabbage Salad water 2 hours, 1 cup nut meats, 1 cup pineapple, 2 apples, l/2 pound marshmallows. Dressing —Three lemons, V2cup of 2 eggs well beaten and 1 pint cream, beaten. —Mrs. Asa sugar, 3 tablespoons white vinegar, 1 tablespoon Thoman's Moss Rose flour. Cook until almost done then stir in whites soaked J. Walter. Beet Salad Six red beets, vinegar, 1 cucumber, 1 root of celery, French dressing, parsley, lettuce. Boil new red take off skin while warm, cut off the stem end and beets, scoop out center leaving a wall 1/2 inch thick. Cover with vinegar and stand aside over night. Just before you wish and celery. Mix and fill the to serve chop the cucumber beets. Arrange on lettuce leaves and pour over a French Sprinkle with finely chopped parsley and serve. dressing. Combination Salad Line the salad bowl with leaves of crisp fresh head lettuce. Stand around the side of the bowl slices of tomatoes, fillthe center half full of sliced cucum- bers, sliced radishes and cooked French peas. Chop fine one stalk of celery mixed with 1tablespoon of chopped onion. Put Serve with French dressing or Quaker dressing. Cranberry Salad—One quart cranberries, 2 cups boiling this in the center. Cranberry Salad Cook cranberries water, 2 cups sugar, 21/2 tablespoons gelatine, 2 cups diced celery, 1/2 cup chopped nut meats. and water together for 20 minutes. Rub through a seive and stir in sugar. Cook for 5 minutes, add gelatine dissolved in a little cold water. Put i/2 mixture in mold and let set. Put celery and nut meats on top and just enough of re- maining mixture to cover celery and nut meats. Let that set. Add remainder of mixture and let set. Cut in slices top.—Mrs. Chas. MacManamon. and serve on lettuce leaf with Quaker salad dressing on 26 Boiled Salad Dressing One cup sugar, 1 teaspoon salt, 1 teaspoon Quaker mustard, 2 tablespoons corn starch, a pinch of cayenne pepper, 1 teaspoon salt, mixed together. Beat 2 eggs, add 1 cup vinegar and butter the size of an egg. Add the beaten eggs, vinegar and butter to the dry ingredients. Cook in a double boiler till thick. Add whip- ped cream before serving. —Inez H. Cole. Christmas Nut Salad One cup boiled chestnuts, 1 cup of finely cut apples, 1 cup finely cut celery, 1red apple, % cup Quaker dressing. Shredded or whole lettuce leaves. Peel and slice the boiled chestnuts, mix with the apple, celery and dressing. Place on shredded lettuce and garnish with pieces of bright red apple that has been polished and cut into eights. Put the skin side up when decorating. lettuce or cabbage, Christmas Vegetable Salad One large red beet, 4 cups y2y2 cup Quaker mayonnaise shredded dressing, 14 CUP French dressing. is cut into 1/4 inch slices, and placed upon the then cut into stars shredded lettuce. On each put a little mayonnaise and on top of the mayonnaise a tiny star. Serve with French . Tomato aspic can be made, put on a platter to dressing. harden, cut with a star cutter and served on lettuce. The red beet Frozen Salad Cabbage and Raisin Salad Remove outside leaves from and cut it in halves, a small firm head of cabbage then shred or cut in very thin slices. Cover with cold water for twenty minutes. Remove from water and drain on a cabbage add 14 cup of cloth. To each quart of shredded minced white onion, %, cup of seedless raisins which have may be added ifdesired. —Mrs. Sarah Babcock. been washed and steamed for thirty minutes. Narinate with Quaker dressing and sei've on lettuce leaf. Nut meats Frozen Salad —One and one-third cups heavy cream, % salad dressing, 2 tablespoons gelatine, cup cooked Quaker 6 tablespoons pineapple juice, 2 teaspoons powdered sugar, 4 tablespoons lemon juice, 2 tablespoons maraschino syrup, 1cup apricots cut fine, 1 cup bananas, cut fine, l^jcups pineapple cut fine, 1cup marschino cherries cut. Beat cream moderately stiff, add dressing, juice and gelatine soaked and dissolved over hot water. Add pow- dered sugar, syrup. Fold in fruit and freeze like ice cream. Makes about six quarts. —Mrs. Mary Z. Kellogg. Fruit Salad Dressing —A little salt and yolks of 2 eggs, Fruit Salad Dressing beaten well. Add a good 1/2 cup of sugar and beat well Juice of one large lemon. Beat well. Put in double again. boiler and cook beating constantly until thick and creamy. Just before using add a small 1/2 P^t of whipped cream. lemon juice and maraschino add pineapple 27 Fruit Salad Fruit Salad —Cut up 1 can of sliced pineapple in small two oranges, 14 pound of white grapes, cut in two pieces, and remove seeds, V2pound of marshmallows cut in 4 pieces each and one apple cut in small pieces. Then take Vi Pmt of whipping cream and whip stiff and to it add enough Quaker salad dressing to give it a good tart taste. Then toss the cream through the fruit very carefully. This will serve at least French Dressing —Six tablespoons oil, 1/2 teaspoon salt, dash Quaker paprika, 2 tablespoons vinegar. —Helena A. French Dressing Golden Dressing—One-third cup sugar, 14 cup lemon Breda. Golden Dressing ten people. —Sue E. Raudabaugh. juice, 1/4, cup pineapple, apple or other light colored fruit the eggs, sufficiently to blend the yolks juice, 2 eggs. Beat and whites but not foamy, add the lemon juice, the pine- juice and the sugar. Cook in double boiler, apple or other stirring constantly, until thickened. for fruit salad. —Genevra S. Ablett. Hot Cabbage Salad Bacon grease and butter to make Into this stir 1 cup sour cream, 1/2 cup 1 cup, let brown. 1/2 cup vinegar, 3 well beaten eggs mixed with another vinegar, put on stove and cook. Add 14 teaspoon Quaker sugar. Pour this mixture hot black pepper, 3 tablespoons over 1 quart finely shredded Mrs. Frank Wall. cabbage and 1 large onion.— Excellent Mustard Salad Dressing 1/2 tea- tablespoon flour, spoon salt, level teaspoon Quaker mustard, two yolks or one egg. Boil until thick and allow to cool. For use thin with cream.—Elizabeth Henderson. Small Vfc CUP sugar, Lobster Salad Marshmallow Salad One can shredded pineapple, V2 cut in small pieces, 1bunch celery, 6 pound marshmallows apples, all cut in cubes. For dressing use juice of pineapple juice of 1 lemon, also grated rine of with 1/2 CUP water, lemon, 1/2 cup sugar, salt and 1 beaten egg. Thicken with corn starch. Will serve 15 people. Lobster Salad —One can of lobsters cut in small pieces, 6 medium sized cold boiled potatoes cut in dice, 6 hard boiled eggs sliced, 8 olives cut in small pieces, 3 small pickles sliced, 1/2 pound walnut meats, 1 onion grated. Put all in a dish and pour on salad dressing. Dressing —One-half cup vinegar, 1/2 teaspoon Quaker mustard, pinch of salt, 4 tablespoons sugar, mix all together and put on stove to heat. Butter size of egg or more and heaping teaspoon of Thoman's Moss Rose flour mixed together. Add to above, one or two eggs beaten and added last and boil all together. —Mrs. W. J. Goodspeed. 28 Holiday Supper Salad —Two canned pimientos, 2 cups Holiday Supper Salad finely cut celery, 2 cups cold boiled rice, 1cup Quaker salad dressing, 1 hard boiled egg, 6 stuffed olives, lettuce. Mix the celery, rice, 2 tablespoons chopped pimiento and half of the dressing together, line a shallow bowl with the let- tuce, cover with the mixture and decorate with pimiento, olives and egg cut in slices. Garnish the edges with celery tops. Hasty Salad Dressing —Two beaten eggs, 1 can Bordens Hasty Salad Dressing Eagle Brand milk, 1 teaspoon salt, Vjj the Bordens can of vinegar. Beat well and add 3 heaping teaspoons Quaker prepared mustard. —Mrs. Rhobie Corell. Mayonnaise Salad Dressing One teaspoon each of dry Quaker mustard, salt and powdered sugar, 1 tablespoon each of Quaker salad oil and vinegar, 1 egg yolk and pinch of red pepper. Put together in a soup plate, stir around, not over, with fork until smooth, then add a few drops of oil at a time until 1 cup is used. Keep stirring until thick. Thin with lemon juice if desired. Perfection Salad Dissolve V& box gelatine in 1 cup boil- ing water, add 1cup sugar, y* cup lemon juice. When cold pour over 2 cups chopped cabbage, 1 cup chopped celery, 1cup nut meats, i/o cup mild vinegar, 1 can mild pimentoes. Serve with Quaker mayonnaise. Salt and pepper to taste. Lillian Pattison. Spring Salad —Dissolve 1 package of gelatine in 1 pint Spring Salad of boiling water. When it begins to set add chopped raw and one pimento shredded. cabbage, Mould in individual molds or in one large mold and slice. with whipped cream. —Mrs. Vern Abbey. Serve on lettuce leaves with Quaker mayonnaise mixed •celery, nut meats Perfection Salad One envelope Knox sparkling gelatine, 1/2 cup cold water, V2cup mildvinegar, 1pint boiling water, 1 teaspoon salt, 1 cup finely shredded cabbage, juice of 1 lemon, V> cup sugar, 2 cups celery cut small, V4, cup sweet red peppers cut fine. Soak gelatine in cold water 5 minutes, lemon juice, boiling water, -sugar and salt. add vinegar, Strain and when beginning to set add remaining ingre- dients. Turn into mold and chill. Serve on lettuce leaf with mayonnaise. —(Mrs. D. W.) Leola Sessions. Salad Dressing One teaspoon dry Quaker mustard, one tablespoon Thoman's Moss Rose flour, 5 tablespoons sugar, salt and pepper to taste, 2 whole eggs, or yolks of 3. Heat 1cup vinegar to boilingpoint, then stir in the mixture and let thicken. Thin with cream when ready to serve. —Edna K. Reed. 29 Potato Salad Pour Six hot boiled potatoes, 4 tablespoons salad oil or melted butter, few drops onion juice, little cayenne pepper, 2 tablespoons vinegar, i/2 tablespoon salt, into 1/2 2 tablespoons chopped parsley. Cut inch cubes. Make a dressing by mixing thoroughly the this dressing over hot potatoes other ingredients. and allow them to stand 15 minutes. —M. A. C. the potatoes Rocquefort Cheese Dressing 1 tablespoon olive oil, 1 tablespoon Quaker vinegar, 1 tablespoon tomato sauce, 1 sauce, dash of Quaker paprika, salt tablespoon Worcester and pepper. 1 inch cube of Rocquefort cheese. Salad Dressing Rocquefort Cheese Salad Dressing One pound Rocque- fort cheese, 1 cup olive oil, 14 cup vinegar, 1 tablespoon to smooth paste, paprika, 1 lemon (juice) moisten cheese add other ingredients, beat well. Salad Dressing —Yolk of 1 egg whipped to a cream, beat in a drop at a time 2 tablespoons of melted butter, then spoon of Thoman's Moss Rose flour, 1 dessert add 1dessert spoon of sugar, 1 teaspoon of salt, 1teaspoon of preparded Quaker mustard, dash of red pepper, 1 tea cup of boiling vinegar, set over fire and boil until creamy, stirring con- with cream or milk.—Mrs. A. S. Bennett. stantly, add the white of the egg beaten stiff. To use thin Thousand Island Salad Dressing —Two cups Quaker may- 1/2 cup chili sauce, 1 cup finely chopped cooked onnaise, beets, 1can finely chopped pimento, 1 finely chopped green pepper. Thousand Island Salad Dressing tablespoons Salad Dressing Eight sugar, 2 teaspoons salt, 2 teaspoons Quaker mustard, 4 tablespoons cream, 2 tablespoons Thoman's Moss Rose flour, 1 tablespoon butter, 2 eggs, wellbeaten, 1 cup vinegar. Cook in double boiler. —Mrs. Snell. Salad Dressing—Three eggs, 1 cup sugar, 1cup weak Salad Dressing vinegar, 1 teaspoon of Quaker mustard mixed with 1 tea- boiler.—Mrs. A. G. Bishop. spoon corn starch. Butter size of walnut. Cook in double Salad Dressing Four tablespoons sugar, 1 tablespoon Thoman's Moss Rose Flour, (heaping), 1teaspoon Quaker mustard, 1 teaspoon salt, beat 1 egg, mix with dry ingre- dients. Add % cup milk, boil, add %, cup vinegar, 14 cup water to above.—Helena A. Breda. Thousand Island Dressing —One-half cup of boiled dress- Thousand Island Dressing ing, i/2 cup of Chili sauce, 14 CUP Rocquefort cheese dress- ing. Chop 1 hard boiled egg and one green pepper and add to above. Mix cold. 30 Sour Milk Salad Dressing —Three eggs beaten in double Sour Milk Salad Dressing boiler, mix together 2 heaping tablespoons and flour, % cup sugar, 2 tablespoons Thoman's Moss Rose Willkeep for weeks. —Mrs. Charles A. Barnes. Quaker mustard, 1 tablespoon salt. Beat well and add 2 cups sour milk and 1 cup vinegar. Cook until it creams. add Select Tomato Salad small, firm tomatoes, lVfc inches cutting a piece from the top about in diameter. With a scoop spoon take out the pulp and mix the firm parts, discarding the seeds, with chopped or finely cut cucumbers, and pecans or other nuts. Filland cover with Quaker may- onnaise. —Ida Jenkins. Tomato Salad Hawaiian Style Carefully peel 6 large ripe tomatoes, cut a slice from the stem end and carefully remove pulp. Peel and cube 1cucumber. Drain the tomato pulp thoroughly and cut in small pieces. Mix with the and lVa cups of well-drained crushed pineapple cucumber and moisten with Quaker dressing. Refill tomatoes with mixture and garnish with lettuce and cheese balls. Tomato Jelly Salad —Cook 1 can of tomatoes with V2 Tomato Jelly Salad onion, piece of celery, a bay leaf, pepper and salt. Dis- solve % box gelatine in y2y2 cup of cold water. Add to the tomato, stirring until well mixed then strain in small round molds. When cold serve on a lettuce leaf with a circle of Quaker mayonnaise dressing around. Jellied Fruit Salad —One teaspoon gelatine, 1pint boiling Jellied Fruit Salad water, 2 tablespoons of Quaker lemon extract, 2 peaches, 1 large or 2 small pears, 2 apples, *4 cup raisins, cup nut meats. Dissolve gelatine in a little cold water, add boiling water. When cool add lemon extract. Turn into a mold or use individual ones, and add the fruit diced. Let stand until stiff. Serve on lettuce using Quaker dressing. Add nuts after salad is arranged on plates. 31 If Good Cooking— ¦* /5^ jf"1™ Ii f II \\ L % l\ >>>M<>ill>l'M''''^'W Loses to if ,'r% the serving is poor- its appeal extent "^v ~*%±^^± a great I 1 ly done- table Proper ap- add pointments charm to all enter- taining occasions. We are in the sil" verware and china <^°\ —both table and hollow ware—is very extensive. Our stock of silver In our new china and gift department you will surely touch of find many things to aid you in adding that beauty and refinement to your dining or livingroom. We are always pleased to show you. Heath 9s Jewelry Store "Old and Reliable" 111 Washington Avenue North 32 Butter Scotch Pie PASTRY AND PIES Butter Scotch Pie—One cup brown sugar, 1 cup water, yolks of 2 eggs, IV2 tablespoons Thoman's Moss Rose flour, lump of butter size of egg, 1teaspoon Quaker vanilla, cook and add to baked crust, frost with whites of 2 eggs and slightly brown.—Committee. Pie Crust—Take half as much lard as flour and half as much water as lard and add a little salt. Sift the flour and salt and work the lard into the flour with the hands then add the water using just enough more flour to roll the crust. 1 cup Thoman's Moss Rose flour, 1/2 cup lard, 14 teaspoon salt, 14 cup cold water makes enough for one two crust pie. Pie Crust Cream Pie One-half cup Thoman's Moss Rose flour sugar, add beaten yolks of 2 eggs, mixed with 3 tablespoons stir this into 1 pint of boiling milk. Beat until cooked thick. When cool add small piece of butter and y% tea- spoon vanilla, fillbaked crust and use whites of eggs for frosting.—Mrs. Eva Rosa. Butter Scotch Pie Pineapple Pie One-fourth cup of butter, 1 cup sugar, mix well with yolks of 2 eggs, stir in juice of 1 can pine- apple and y-i can of pineapple cut in small cubes, thicken cream when cold.—Susie O. Wing. with Thoman's Moss Rose flour and cook to make right con- sistency for pie, put in baked shell and cover with whipped Butter Scotch Pie—Two heaping tablespoons Thoman's Moss Rose flour, % cup brown sugar, 11/2 CUP milk, a piece of butter the size of an egg, the yolks of two eggs. Cook until thick in double boiler. Take from fire and season with y% teaspoon Quaker vanilla. Pour in baked pie crust and frost with whites of 2 eggs and 2 tablespoons of sugar and brown in a hot oven.—Mrs. Bessie Ferguson. Puff Pastry —Two cups Thoman's Moss Rose flour, l/k Puff Pastry cup lard, i/2 teaspoon salt, 1 teaspoon lemon juice, 1 egg, cold water. Have the lard cold and firm. Sift flour and salt into a basin. Add lard and cut into pieces 1inch square. Beat egg, add lemon juice and a very little cold water, then add gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in towards you and roll out again. three, Continue this for five time. Place in refrigerator, or in cool place ten minutes between each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool Sufficient for 2 covered pies. place. Bake in a hot oven. turn rough edges —Committee. 33 Reutter &LaDue Real Estate, Loans and Insurance 117 W. Allegan St. Lansing-, Mich. Pie Crust flour,1 cup shortening, salt, 1teaspoon Queen Flake baking powder, 1/2 CUP of cold water. Will make two, two crust Pie Crust—Two and one-half cups Thoman's Moss Rose pies.—Mrs. H. L.Hoyt. Custard Pie—Scald 1 pint of milk and % cup of sugar, crust in a slow oven.—Mrs. Chas. A. Barnes. Pumpkin Pie—One egg, % Cup sugar, l!/2 cup milk, 1 cloves, 14 teaspoon Quaker ginger, salt.—Mrs. Geo. W. coffee cup pumpkin, 1 tablespoon molasses, 1 tablespoon butter, 1 teaspoon Quaker cinnamon, y2y2 teaspoon Quaker Campbell. take from the fire and stir in the yolks of 3 eggs that have previously been beaten and the whites beaten to a stiff froth. Season with Quaker nutmeg. Bake with an under Custard Pie Pumpkin Pie cup pumpkin, % cup brown sugar, Pumpkin Pie—One Pumpkin Pie % cup sweet milk, 2 eggs beaten slightly, 1 tablespoon molasses, 1teaspoon Quaker ginger, 14 teaspoon cinnamon, 1 tablespoon melted butter, Va teaspoon salt. —Committee. Ripe Currant Pie—One cup currants, mashed, 1 cup Ripe Currant Pie sugar, 1tablespoon Thoman's Moss Rose flour beaten with yolks of 2 eggs and 2 tablespoons water. Bake with one crust. When done frost with well beaten whites of 2 eggs sugar. Brown in hot oven.—Committee. and 2 tablespoons 34 % Lemon Pie Sour Cream Pie- One cup sour cream, 1 cup sugar, 1 egg well beaten, 1 teaspoon Quaker vanilla, 1 cup ground raisins. Mix all together and pour into crust. Sprinkle top lightly. Put on top crust and bake in cocoa over moderate oven.—Mrs. Ralph Kauffman. Lemon Raisin Pie—Juice and grated rind of 1 lemon, 1 raisins, 1 tablespoon melted butter, 1 table- cup seeded spoon Thoman's Moss Rose flour, 1cup sugar, 1 egg, small two crusts. —Mrs. Wm. E. cup cold water, bake between Lemon Pie—Grated rind of 1 and juice of 2 lemons, 1 Marling. Lemon Raisin Pie cup sugar, 3 teaspoons cup sugar, i/2 cup milk, 2 tablespoons of butter, 1 table- spoon Thoman's Moss Rose flour stirred in milk, 3 eggs. Stir sugar, butter and egg yolks together till very light then add milk and flour and beaten whites of eggs, bake with one crust in slow oven.—Mrs. Elizabeth Lewis. Lemon Pie One butter, 1/4 cup Thoman's Moss Rose flour, 1 cup milk, juice and rind of 1 lemon, yolks of 3 eggs, fold in beaten whites, bake in one crust. —Mrs. Delmer L. Wing. Mountain Pie Beat yolks of 2 eggs and 1/2 cup of sugar, add 1/2 CUP milk,1 teaspoon melted butter, beat thoroughly, line pie plate with crust and cover bottom with seeded raisins, pour above mixture over raisins and bake. Beat whites of 2 eggs to stiff froth, add 3 tablespoons of sugar, frost pie and brown slightly.—Committee. PUDDINGS cook Apple Danity Core tart apples, do not peel, in syrup of 1 cup sugar and 1 cup water. When just done take out carefully on platter and when cool fillcenters with grated pineapple. Top with whipped cream and serve very cold. A cherry may be added for an especially attractive dish.—Mrs. A. Coldwell. Caramel Pudding—Two cups brown sugar, y% cup butter, Caramel Pudding cook in sauce pan stirring constantly. When brown add 1/2 cup boiling water, 2 cups milk, very hot, l/2 cup corn starch dissolved in cold milk, 1 teaspoon Quaker vanilla, stir until cooked. Serve with cream. —Elizabeth Lewis. Brown Pudding—One egg, beaten, 2 tablespoons sugar, 2 tablespoons melted butter, V2cup molasses, 1 teaspoon \\/% cup of Thoman's Moss soda, Rose flo"ur sifted. Steam 45 minutes. for same: 1 cup sugar and y% cup butter creamed, add 1 or 2 eggs beaten tilllight and 1 pint of cream, whipped, 1/2 teaspoon Quaker vanilla.—Mrs. Lida P. Symmonds. y% cup boiling water, Brown Pudding Sauce 35 Brown Pudding sugar, 1 egg, V 2cup molasses, the size of an egg, IY2 cups 2 tablespoons Thoman's Moss Rose flour, 1/2 CUP nut meats, 1 teaspoon soda dissolved in i/2 cup boiling water. Steam 1 hour in H. E. Hull. Brown Pudding—A piece of butter a greftsed pudding dish. Serve with whipped cream.—Mrs. Bread Pudding I—Two1—Two slices dry bread, lumps of butter. Steam or bake.—Mrs. Maud R. Frye. two cups' milk, 1 egg, 1 teaspoon Quaker corn starch, 1 tea- liberal spoon salt, V2cup sugar, y% cup coconut, Bread Pudding crumbed, several Cinnamon Apples—Two cups sugar, 1 cup water, 1 cup Cinnamon Apples cinnamon drops. Dissolve sugar in water, put in apples, pared, cook very slowly for I*4 to 2 hours and turn often. Especially good with roast pork and very pretty on the table, either around the meat or in individual dishes. —Mrs. Emma Campbell. and cinnamon drops three squares of Chocolate Cream Roll Five eggs, 5 tablespoons Quaker cocoa, 11/} tablespoons Tho- XXXX sugar, 2 tablespoons man's Moss Rose flour, 1/2 teaspoon Queen Flake baking powder. Stir yolks of eggs and sugar thoroughly, add cocoa, flour and baking powder, whites of eggs beaten stiff last. Spread evenly about i/2 inch thick in jelly cake pan. When baked springle with XXXX sugar and turn out on brown paper that has also been lightly sprinkled with XXXX sugar. Roll up quickly with the paper and leave until cool. Whip % pint cream very stiff, add sugar and flavoring to taste. Unroll cake, spread cream on inside and Iceing for same: reroll. chocolate, 3 tablespoons sugar, butter the size of a walnut. Cook as for fudge but not stiff and pour over rollof cake and serve. —Mrs. Franc E. Gardner. Cherry Pudding—One and one-third cups sugar, butter size of egg, 2 cups Thoman's Moss Rose flour sifted with 2 teaspoons Queen Flake baking powder, 1 egg yolk and white beaten separately. Mix all ingredients, whipping to Sauce —One tablespoon flour,14 cup butter, li/3 cups sugar, a smooth batter. Pour over 1 quart canned cherries from which the juice has been drained, steam 1/2 hour. Pudding juice from the cherries. Mix together and cook until thick and smooth, stirring constantly. —Elizabeth Webber. Carrot Pudding—Grind one cup of raw carrots, 1cup of Carrot Pudding raisins, 1 cup of suet, 1 cup bread crumbs and 1 cup of nut meats. Mix 1 cup sugar, 1 teaspoon of Quaker cin- namon, y-i teaspoon allspice, 14 tea- Steam 3 hours.— spoon of nutmeg, soda dis- solved in V2cup sour milk. Flavor. Cora Adelle Stoffer. y% teaspoon salt, 1/2 teaspoon Cherry Pudding y% teaspoon cloves, 36 Chocolate Rice Put 1 quart of milk in the upper part of double boiler. When it is hot, stir in i/2 cup of rice, thoroughly washed, add salt spoon of salt, 5 tablespoons of of butter, 1 tablespoon granulated sugar, 1 tablespoon grated chocolate or cocoa, 1 teaspoon of Quaker vanilja. Serve with whipped cream. —Mrs. Martha Cook 2 hours. Smoyer. Date Pudding One cup dates, 1 cup English walnut meats, 1cup sugar, crumbs of 3 slices of bread, 1 teaspoon Queen Flake baking powder, whites of 3 eggs, beaten dry, 1teaspoon vanilla, a pinch of salt. Bake Va hour in slow oven and serve with whipped cream. —Mrs. Marie Wilbur. Mountain Dew Pudding—One pint of milk, yolks of 2 whites of eggs and 14 cup sugar. Brown in oven. Serve.— ¦eggs, 2 tablespoons cocoanut, V2CUP rolled cracker crumbs, Quaker flavoring. Bake V2hour. Make frosting of beaten Mrs. Elizabeth Lewis. Mountain Dew Pudding Date Pudding Date Pudding Use two eggs, 2\fa tablespoons Thoman's flour, 1 teaspoon Queen Flake baking powder, Moss Rose 1 cup chopped walnuts, 1cup chopped dates and % cup of sugar. Stir all together and sprinkle with Quaker cin- namon. Bake slowly 30 to 40 minutes. Try with a straw. Serve with whipped cream in individual sherbet glasses. —Mrs. Mary MacKichan. Date Pudding—Two eggs and 1cup of sugar beaten until very light, add 1 cup chopped nut meats, 1 cup chopped flour, 1 tea- dates, 11/2 tablespoons Thoman's Moss Rose Bake in a slow oven. Serve with whipped cream. —Mrs. spoon Queen Flake baking powder and a pinch of salt. Date Pudding—One cup of dates, H. G. Heidt. fine, 1 cup of Date Pudding English walnuts, 1 cup of granulated sugar, 1 heaping flour, 2 teaspoons Queen tablespoon Thoman's Moss Rose Flake baking powder and two eggs beaten separately. Bake in a well greased pudding dish about Va hour in moderate oven.—Helena A. Breda. Fruit Pudding—One cup cold water, 1 cup sugar, 1 tea- cut Fruit Pudding lemon juice, 1 package lemon spoon vanilla, 2 tablespoons raisins, 1package figs, 1package dates, jello, 1cup seedless a little citron, 1 cup nut meats, 1cup coffee, 1 cup milk, 2 Cook water and fruits until tender, sections of chocolate. add coffee, milk, sugar and chocolate and let come to a boil. Dissolve jello in 1 cup boiling water and stir into above mixture while hot. Add nut meats and vanilla and let cool. Serve cold with whipped cream. Will serve 25 people.—Mrs. E. W. Davis. 37 Food for the Gods Whites of 6 eggs beaten stiff, 2 cups crumbs, 2 teaspoons Queen sugar, 6 tablespoons cracker Flake baking powder, 1 cup chopped English walnuts, 1 cup dates. Bake in slow oven 1/2 hour. Serve with whipped cream. —Mrs. A. G. Bishop. Fig Pudding One cup of suet, 1 cup of brown sugar, 2 cups of soft bread crumbs, 1/2 pound figs, 2 well beaten eggs and salt. Fold in eggs, put in layers, steam 11/2 hours. Grape Nut Pudding One cup grape nuts, 1 cup seed- less raisins, 1 package of lemon jello,2 tablespoons sugar, 1 pint of boiling water. Dissolve the jello and sugar in the water and pour over the grape nuts and raisins. Let stand over night and serve with whipped cream. —Mrs. Suet Pudding—One cup finely chopped suet, 1 cup molas- Lillian Pattison. Suet Pudding , ses, 1 cup milk, 3 cups Thoman's Moss Rose flour, 1 tea- spoon soda, IV2 teaspoons salt, V2teaspoon each of Quaker ginger, cloves and nutmeg, 1 teaspoon cinnamon. Mix and sift dry ingredients. Add molasses and milk to suet. Com- bine mixtures. Turn into buttered mold, cover and steam 3 hours. Raisins and currants may be added. —Mrs. Grant Date Tarte—One cup of dates, 1 cup of nuts, 1cup bread W. Bush. Orange Pudding—Three or 4 oranges cut up in a fruit crumbs, 1 cup of sugar and 3 eggs beaten separately and 2 tablespoons oven. Serve with whipped cream or hard sauce. of milk. Bake 1/2 hour in a moderate Orange Pudding Date Tarte dish, sugar to taste and let stand. Make a custard of 1 pint of milk, 2 tablespoons Thoman's Moss Rose flour, yolks of three eggs. When cool pour over oranges. Beat white of eggs with Quaker powdered sugar. brown in oven.—Grace Henderson. Pour on top and Oatmeal Betty—Two cups of cooked oatmeal, four apples Oatmeal Betty cut up small, V2cup raisins, 1/2 cup sugar, Vi teaspoon Quaker cinnamon. Mix and bake 1/2 hour. may be used instead of apples. Will serve 5 people.—Mrs. Serve hot or cold. Any dried or fresh fruits, dates or ground peanuts Pineapple Rice—Two cups cold boiled rice, 2 cups cream, Pineapple Rice whipped, 1 small can shredded pineapple, sweeten diced marshmallows and serve cold in sherbert glasses. —Mrs. F. A. Baker. Steamed Fig Pudding—One-half pound figs cut fine, 1 Steamed Fig Pudding cup brown sugar, 2 cups soft bread crumbs, 1 cup suet, fine, a pinch of salt, 2 eggs well beaten. Mix all shredded together lightly. Steam 1^ hours.—Mrs. Anna L. Foster. to taste, and nuts may be added if desired. Mix H. L. Andrus. 38 IV2 cups Thoman's Moss Rose Steamed Brown Pudding—One egg, 2 tablespoons Steamed Brown Pudding sugar, 1/2 cup molasses, 2 tablespoons melted crisco, 1 teaspoon soda, cup boilingwater. Add raisins if desired. —Mrs. Chambers. flour, and lastly y% Marshmallow Pudding One pound marshmallows, 1 cup sugar, 1 pint shredded pine apple, 1 small bottle of mar- aschino cherries, 1 cup nut meats, 1 pint whipping cream. Dice the marshmallows, add pineapple, sugar, cherries and Serve cold.—Mrs. J. W. and mix thoroughly. Add whipped chopped nut meats cream and set in a cool place. Williams. Spanish Cream —One pint of pineapple, 1 bottle of cher- ries, 10c nut meats, 1 cup green grapes, 1 pint whipping cream, 1 envelope of Knox Gelatine. Cook pineapple with 1cup sugar until syrup is thick, cool, add gelatine dissolved in y-i cup of milk, add to pineapple small bottle of cherries, cut in half, nut meats, grapes cut and seeded and- the cream to set. Mold in brick form, whipped, beat until commenced B. L.Mansfield. put in cool place to set. This will serve 12 people.—Mrs. Sunday Pudding—Two cups milk, 14 cup rice, 14 tea- Sunday Pudding Spanish Cream spoon salt. Cook in double boiler until rice is soft. Add yolks of 2 eggs ;.beaten with V2cup of sugar and 14 cup of raisins. Cook until thick as custard. Take from fire and cup powdered sugar. Brown and serve cold.—Mrs. Chas. add 1/2 teaspoon vanilla. Pour in pudding dish and frost with whites of 2 eggs beaten to a stiff froth and small 1/2 Sailors Duff—One egg beaten, add 2 tablespoons A. Barnes. sugar, 1/2 cup molasses, 2 tablespoons melted butter, 1 level tea- spoon soda disolved in a little warm water, li/2 cups sifted Thoman's Moss Rose flour, V2V2 teaspoon Quaker cinnamon, 1/2 cup boiling water added *4 teaspoon Quaker nutmeg, Sauce: Yolks 2 eggs beaten, % cup last. powdered French. sugar, % pint whipped cream. —Mrs. W. H. Steam 1 hour. Sailors Duff 39 DESSERTS Banana Whip Almond Bavarian Cream —Moisten V2box gelatine in V2 Almond Bavarian Cream cup of cold water, 1 pint milk and stir into the yolks of 4 eggs beaten with 1 cup sugar. When cooked take from stove, add the gelatine, 1pint cream whipped stiff, 1 cup finely chopped almonds, V2teaspoon Quaker almond extract. Pour into mold and serve cold. Banana Whip—Three bananas, Vfc CUP c°ld water, 1 cup sugar, Va package of pink Quaker coloring powder, juice y2y2 package gelatine. of 1lemon, 1pint freshly boiled water, Cut bannanas to a creamy mass. Moisten gelatine in cold water, add sugar, bananas and coloring and beat again until foamy. Pour into a mold and serve with cream. fine, add lemon juice and heat Charlotte Russe One pint whipped cream, 1 tablespoon of Knox gelatine, % cup sugar, 1 teaspoon Quaker vanilla. Soak gelatine in 14 cup cold water over tea kettle. Whip cream, add gelatine when dissolved, beat a long time, line cup with lady fingers, fillwith cream. Caramel Custards —One-half cup sugar, melted in an iron Caramel Custards Caramel Custard pan, line 6 custard cups with liquid,3 eggs beaten without sugar, % pint of-,iBilk, a grating separating, 3 tablespoons of nutmeg over each cup. Stand them in a pan of boiling water and bake until set. Turn from cups while hot but serve cold with whipped cream. Foam Cake—Whites of 6 eggs, pinch of salt, beat Foam Cake foamy and add cream of tarter size of pea, stir until stiff, add two cups of sugar, 1 tablespoon of vinegar,^! teaspoon of Quaker vanilla. Bake 1 hour to IV2 hours in very slow oven. Serve crushed fruit over this topped with whipped cream. —Mrs. A. C. Roller. Caramel Custard—Place 8 tablespoons of sugar and Vfc and cook quickly without stir- cup of water in a saucepan ring until the syrup become brittle when dropped in cold water. Pour immediately into a dry mold or pudding dish, shaking the mold well to coat surface^ Break 4 eggs, reserving the whites of 2, and beat well. Scald 1 pint of milk, pour the eggs, beating all the time and add 3 tablespoons of sugar, 1 teaspoon Quaker vanilla. Pour into the mold, cover with buttered paper and steam Asa Walter. slowly for 30 to 40 minutes. Unmold and serve cold.—Mrs. Grapefruit, Hawaiian —Remove from a half grapefruit and loosen sections. Sprinkle with Quaker powdered sugar and fill the center with crushed pineapple and a few white grapes. Chill before serving. Grapefruit, Hawaiian the entire inner center membrane 40 Grape Blanc Mange—One cup sweetened juice, Grape Blanc Mange boil and stir in 2 scant teaspoons corn starch blended with a teaspoon cold water. Boil sto 10 minutes. Turn in two moulds. When cold serve with whipped cream. Any kind of fruit juice may be used instead of grape. grape Cocoanut Fruit Jello Dissolve 1package raspberry jello in pint boiling water, when cool and still liquid pour into sherbet glasses, % full. When on the point of setting arrange canned peas on top of each glass, between peas put a tablespoon of whipped cream mixed with cocoanut. Decorate with whipped cream mixed with cocoanut and cover top with cocoanut. Ginger Puffs One egg, Va CUP molasses, 1/2 cup sugar, 11/2 tablespoons butter, 1/2 teaspoon each of Quaker ginger and cinnamon, 1/2 teaspoon soda, scant, y2y2 cup boiling water, 2 cups Thoman's Moss Rose flour. Mix egg, molasses, sugar and butter. Dissolve soda in boiling water and add to the mixture. Sift all dry ingredients together, add to mixture. Stir thoroughly and bake in moderate oven. To be eaten hot with butter or whipped cream. —Mrs. Franc E. Gardner. Marshmallow Mange—One cup sugar, 1 pint boiling Marshmallow Mange water, 2 tablespoons of gelatine soaked in cold water. Boil together 5 minutes. 6 eggs beaten stiff. Pour hot syrup over and heat well. Color a porton pink with Quaker color- ing and mould in layers. Serve with whipping cream. Old-Fashioned Baked Apples—Wash and core 6 apples. Old-Fashioned Baked Apples Fillthe centers with crushed pineapple. Place in a greased baking dish and pour in i/a inch of water. Add 1/2 cup sugar. Bake until the apples are tender, adding more water if necessary and basting frequently with the syrup. Just before serving heap the centers with additional pineapple. Orange Custard —One quart milk, 3 eggs, 11/2 cups sugar, Serve with orange cookies.— Rhubarb Foam—Boil 2 cups diced rhubarb in 1 cup of 2 tablespoons corn starch. After cooking and being cooled add the grated rind of an orange. When cold pour over orange cut in small pieces. Mrs. J. W. Williams. Orange Custard Rhubarb Foam water tilltender, add % cup sugar, 1 tablespoon corn starch moistened in a little water and boil several minutes. Beat 3 egg whites stiff, add 14 teaspoon Quaker vanilla and fold in the rhubarb mixture. Serve very cold. Good with sliced bananas. Apple Meringue—Fill a baking dish half full of strained and flavored apple sauce. Cover with a meringue, bake until puffed and light brown. Serve cold. Apple Meringue 41 FROZEN DESSERTS Frozen Fruit Salad One level tablespoon butter, yolks of 2 eggs, 3!/2 level tablespoons Thoman's Moss Rose flour, sugar, 1level teaspoon salt, Ys teaspoon 3 level tablespoons Quaker paprika, a few grains cayenne, % cup milk, 1/3 cup vinegar, 2tablespoons pineapple juice, 1 cup prepared fruit, orange, pineapple, cherries and bananas. 1 cup whipping cream. Directions: Melt butter in double boiler, add slowly yolks of eggs wellbeaten and flour mixed with sugar, add salt, paprika, cayenne, milk and vinegar slowly. Cook over boiling water stirring constantly until mixture thickens. Beat two minutes and let stand until chilled, then add pine- apple juice, fruit and whipped cream. Place in baking pow- der cans, pack in salt and ice and let stand 2 hours. Slice and serve on head lettuce leaf.—Dr. Ethel C. Carpenter. Fruit Iee—Three oranges, 3 lemons, 3 bananas, 3 cups Fruit Ice Rub all sugar, 3 cups water, one pint can of apricots. fruit through strainer, using water to help it through. Add Freeze, allow to stand at sugar and stir until dissolved. least 1 hour. This will make about 2 quarts. to 3 cups crushed ice.—Stock- In freezing always use 1 cup rock salt bridge 0. E. S. Cook Book. Grape Mousse Heat 1quart grape juice to boiling point. Dissolve 2 heaping tablespoons of gelatine in 14 cup water and stir in juice, strain and cool. Beat whites of 4 eggs stiff, when mixture begins to stiffen add eggs. Fold in 1 cup thick or whipped cream. sugar, 2 tablespoons Moss Rose flour. Cook until creamy then strain. When cold add 1 quart cream, flavor with Home-Made Ice Cream —Two quarts milk, 2 eggs, 4 cups Quaker vanilla. This makes about 6 quarts when frozen.— Orange Iee—Two cups water, 1 cup sugar, y% cup lemon Home-Made Ice Cream Elizabeth Lewis. Pack and freeze. Orange Ice Lemon Ice juice, 1 cup orange juice. Boil the sugar and water for 3 minutes, cool and add the juices. Freeze until stiff. Serve in orange cases. Garnish with sliced oranges, mint leaves and red cherries. Will make 12 portions. quarts milk. Squeeze the lemons and add sugar to juice. mittee. Lemon Iee—For 1 gallon. 8 lemons, 4 cups sugar, 21/2 Put in freezer and when cold add milk and freeze. —Com- Maple Mousse—One cup maple syrup, heated to a boiling Freeze. —Mrs. Floyd Odel. point. Then stir in slowly the well beaten yolks of 4 eggs, set in pan of boiling water and cook 3or 4 minutes. When cool beat in 1 pint of whipped cream and a pinch of salt. Maple Mousse 42 Maple Mousse—Beat Maple Mousse J. Walter. the yolks of 3 eggs and pour over them 1cup of hot maple syrup. Boiluntilit is like custard, stirring all the time. Beat well and then let stand until it is cold. Whip 1pint of cream very stiff and beat the whites of the eggs and add to the above when cold, beating well. Pack with ice and salt and let stand 3 or 4 hours. Will serve 8 persons. Orange Cream Sherbet —Remove the rind from 1 orange Orange Cream Sherbet and pour over it 1 pint boiling water, add 1 cup of sugar and cover closely for i/2 hour. Strain the mixture and blend with 1cup orange juice and juice of 2 lemons. Freeze until partly stiffened and add IV2 cups of double cream which has been beaten Finish freezing and let mixture ripen before serving.—Mrs. Asa Lemon Milk Sherbet —One quart milk, 2 cups sugar, and banana. Freeze. Willmake 2 quarts. —Mrs. Asa Walter. juice of 3 lemons poured over 4 crushed bananas. Dissolve sugar in milk and partly freeze before adding the lemon juice stiff with 1/2 cup sugar. Lemon Milk Sherbet Orange Sherbet One pint orange juice, 2 tablespoons gelatine, 2 cups sugar, 1 quart water, cover gelatine with cold water and soak y2y2 hour. Boil sugar and water 5 minutes, add gelatine and allow to cool. Add orange juice and freeze. —Mrs. Frances Breitenwischer. Strawberry Sherbet Four cups of water, 2 cups sugar, strained berries and the beaten white of 1 egg. Freeze.— boil until clear, cool and add the juice of 2 lemons, 4 cups Committee. "Three" Ice Put 3 bananas through a ricer or vegetable press, add juices of 3 oranges and 3 lemons. Boil 3 cups sugar with 3 cups water and let cool. Add bananas and fruit juices, pour into a freezer, add stiffly beaten whites of 3 eggs and freeze. Makes about 2V& quarts. Vanilla Ice Cream —Two cups scalded milk, 4 egg whites, 4 egg yolks, 1 cup heavy cream, 1cup sugar, 11/2 teaspoons Quaker vanilla. First make a custard of the milk, egg yolks, sugar and salt, cool, beating frequently, fold in the egg whites whipped stiff, then add cream and flavoring. Freeze in 3 parts ice to 1 part salt. Vanilla Ice Cream 43 J&S&Qfpl^--^ first Let th*s be your thought when in LU^^OD^iicM*. T.C.Hoßson 8< Son I Party Goods Candles — Place Cards — Candy Favors — Favor Baskets — Birthday Tapers — Birthday Cake Sets PARTY ACCESSORIES Of Every Description CAKE Apple Sauce Cake Apple Sauce Cake—One-half cup butter, 1 cup sugar, apple sauce, 1 cup raisins, pinch of salt, 1cup sweetened Y> teaspoon Quaker cinnamon, 14 teaspoon ground cloves or allspice, 2 cups sifted Thoman's Moss Rose flour, 1 tea- Icing— spoon soda, stirred into sauce. Bake in slow oven. One cup sour milk, beaten until smooth and 1 cup sugar, butter the size of walnut. Boil until it forms a soft ball in water. Stir frequently to avoid burning. When cooked enough add a littleQuaker vanilla. Beat briskly and spread before it hardens. —Mrs. H. G. Heidt. Banana Cake One cup sugar, 3 rounding tablespoons teaspoon soda, IV2 cups Thoman's Moss Rose butter, 2 eggs beaten, 5 large tablespoons sour milk, 1 flour, scant 3 large bananas, mashed, pinch salt, 1 teaspoon Queen Flake baking powder.—Mrs. Geo W. Campbell. Black Chocolate Cake One cup sugar, 14 cup butter, scant, 1 egg, 1/2 cup sour milk, 1/2 CUP boiling water, i/2 cup cocoa or 11/->l l/-> squares chocolate. Pour hot water over choco- late, IV2 CUP S Thoman's Moss Rose flour, 1 teaspoon soda, 1 teaspoon Quaker vanilla, little salt, cream butter and sugar, beat egg well, then beat Mrs. Wallace. together. Very Good.— 44 Apple Cake Sift together 2 cups Thoman's Moss Rose flour, 1/2 teaspoon salt, 1 teaspoon soda and 4 tablespoons sugar. Work in with fingers 1 rounding tablespoon butter. Pour in gradually 1 cup sour milk and add 1 beaten egg. Mix well and spread in a well greased shallow tin. Core and pare sour apples, cut in Bths and place in parallel rows. Sprinkle with sugar and Quaker cinnamon and dot with butter. Bake and cool. Marie Urquhart. Serve with whipped cream. — Angel Food One cup egg whites, pinch salt, 114 cups granulated sugar, measure and sift 4 times, 1 level tea- spoon cream tartar, 1cup Thoman's pastry flour or % cup Thoman's Moss Rose flour, sift 4 time. Beat eggs about half then sift in cream tartar, beat until stiff, sift in sugar and V2teaspoon Quaker vanilla. Beat until sugar dissolves in bulk and has a smooth shinny ap- and eggs increased then fold in flour carefully. Bake in ungreased tube pan about 30 minutes. —Cora Stoffer. pearance, Apple Sauce Cake—Two and V2cups apple sauce, 1 cup Apple Sauce Cake soda. Makes 2 cakes. —Nora A. shortening, 2 cups sugar, 2 cups chopped raisins, 1 egg, 1 tablespoon molasses, V2tablespoon each of Quaker cloves and nutmeg, 1 tablespoon cinnamon, 4 cups Thoman's Moss Rose flour, 4 teaspoons Barnes. Coffee Cake Four tablespoons sugar, 1/4, teaspoon oven, large square 3 tablespoons salt, 1 egg, 2 teaspoons Queen shortening, Flake baking powder, 2 cups Thoman's Moss Rose flour, 1 cup milk. Raisins or nuts. Sprinkle with Quaker cinnamon and sugar on top.—Cora Stoffer. Cherry Cake One and 1,4 cups sugar, % cup lard or butter, ¦% cup very sour milk, 2 cups Thoman's Moss Rose flour with 1 rounding teaspoon soda, 2 eggs, 1 cup canned cherries, 1 cup nut meats rolled or cut, 1 teaspoon Quaker cinnamon, Vi teaspoon Quaker nutmeg, 2 teaspoons vanilla, moderate cocoa dissolved in Vk cup boiling water, IV2 cups brown sugar, 14 cup butter, y-2. cup sour milk, 2 eggs, 2 cups sifted Thoman's Moss Rose flour, 1level teaspoon soda, 1heaping teaspoon Queen Flake baking powder, 1 teaspoon Quaker vanilla.—Mrs. Geo. H Date Cake—One and V2cups dates chopped, 1 teaspoon Rosa. Date Cake tin.—Elizabeth Lewis. Devils Food Three tablespoons soda in cup of hot water, let stand untilcool then add 1egg, 1 cup granulated sugar, 1 cup of butter or butter and lard mixed, 1/0 cup walnut meats, 1 teaspoon Quaker vanilla, 1 teaspoon Queen Flake baking powder in IV2 cups TlAian's Moss Rose flour.—Mrs. David Burnett. 45 Devils Food Devils Food—Two cups brown sugar, i/2 cup butter, melted, 1 teaspoon Quaker vanilla, % bar bitter chocolate melted in \' cup boiling water, 14 cup sour milk, 1 tea- spoon soda,' '\ cups Thoman's Moss Rose flour, 2 eggs, add last after beating well.—Mrs. H. L. Hoyt. Fruit Cake Without Eggs One cup sugar, 4 tablespoons melted butter, 1 cup sour milk, 1 cup raisins, 11/2 cups Thoman's Moss Rose flour, 1 teaspoon each of Quaker cin- y% cup nut namon, cloves and nutmeg, 1 teaspoon lemon and orange peel to taste, a little salt, sift a t little sugar over top before baking.—Mrs. M. Mahon. meats, Dorcas Ladies Cake One cup brown sugar, 1 cup water, 1 cup raisins, V2cup lard, 1/2 teaspoon Quaker cloves, nut- meg, 1 teaspoon cinnamon, salt. Mix and boil 4 minutes, cool and stir in 2 cups Thoman's Moss Rose flour, 1teaspoon soda, 1 teaspoon Queen Flake baking powder. Bake in loaf.—Mrs. B. C. Crawford. soda, cup 11/3 sugar, Eggless Cake One cup sugar, 1 cup sour milk, 1/4, cup butter, 2 cups Thoman's Moss Rose flour, 1 teaspoon soda, i/2 teaspoon Quaker cloves, nutmeg and allspice, 1 teaspoon cinnamon, 1 cup chopped and floured raisins. Sift flour, —Mrs. Mildred Barnes. spices and soda in together. Bake slowly in a shallow pan. Three Egg Angel Cake One cups Thonsan's Moss Rose flour, 1/2 teaspoon cream tartar, 3 tea- salt, % spoons Queen Flake baking powder, 1/3 teaspoon cup scalded milk, 1/2 teaspoon vanilla, Quaker, whites of 3 eggs beaten stiff. Sift sugar and flour 4 times, add bak- ing powder and salt, next scalded milk, lastly beaten eggs with cream tartar. Bake 45 minutes. —Lillian Pattison. Eggless Spice Cake One cup sugar, V2cup butter, 1cup sour milk, 2 cups Thoman's Moss Rose flour, 1 teaspoon soda, •1 teaspoon Quaker cinnamon, 14 teaspoon cloves, V2 teaspoon nutmeg. Raisins or nuts. Cream sugar and butter well, add sour milk, sift together the dry ingredients and a lopf in a moderate oven.—Mrs. M. R. Rapp. add. Raisins or nuts may be added at the last. Bake in English Lunch Cake—One-half pound butter, i/2 pound English Lunch Cake brown sugar, 6 eggs, ¦% pound Thoman's Moss Rose flour, 1pound seeded raisins, 2 ounces lemon peel, 2 ounces orange peel, 2 ounces cherries, 2 ounces walnut meats, % teaspoon Quaker essence of almond, i/2 teaspoon Queen Flake baking- powder. Method—Cream butter and sugar and add eggs, mix thoroughly and bake in a moderate oven iy2 hours. — one by one, beat well,then add flour and fruit together and Mrs. May Halpin. 46 Devils Food—One cup sugar, Devils Food IV2 cups sour milk, IV3 cups Thoman's Moss Rose flour, 1/2 cup cocoa dissolved in warm water, 1 egg, 1/2 teaspoon soda, butter- .size of egg, Quaker Davies. baking powder.—Mrs. Geo. vanilla, 1 teaspoon Lemon Cake One cup sugar, 1/4, cup shortening, 2 eggs, % cup milk, 1% cups Thoman's Moss Rose flour, 2 tea- spoons Queen Flake baking powder. Bake in 3 layers. 1egg, 1 teaspoon -flour, 1 tablespoon water. Cook in double Filling—Juice and grated rind of 1 lemon, 1 cup sugar, boiler. '—Emily P. Barnard. Fruit Cake^-Two cups sugar, ll/2 cups butter, 4 cups Fruit Cake flour, 6 eggs, 1/2 1°- walnut meats, Thoman's Moss Rose 1/2 pound chopped dates, 1 pound currants, 1 chopped, raisins, 1 teaspoon baking soda, 1 teaspoon pound seeded salt, V2cup molasses, V2cup cold black coffee, 1 teaspoon grated Quaker nutmeg, 2 teaspoons powdered Quaker cin- namon and 1 teaspoon of -cloves, V2pound blanched and chopped almonds, 1 pound glaced cherries, 14 pound glaced pineapple. Cream well the butter and sugar together, add eggs well beaten, beat for 5 minutes, then add coffee, soda mixed with molasses, flour sifted with salt and spices. Now add raisins, currants, dates, cherries, cut in halves, almond and walnuts. Mix carefully and turn into a well greased and papered tin, bake in a moderate oven for 2% hours. — Fruit Cake—Three cups brown sugar, 1 cup butter and Mrs. Mary Crabb. Fruit Cake Ginger Bread tablespoons molasses, lard mixed, 4 eggs, 3 cups sour milk, 3 teaspoons soda in 2 teaspoons Quaker the milk, 8 ground cinnamon, 1 nutmeg, 1 scant 14 teaspoon cloves, V2pound walnut meats, 1 small piece citron peel, 3 small raisins. Bake in a slow oven 1 hour.—Mrs. F. W. Buhler. pieces orange peel, 3 small pieces lemon peel, 1 pound Ginger Bread—One cup raisins, 1 cup brown sugar, y% cup lard and butter, 3 cups Thoman's Moss Rose flour, 1tea- spoon Quaker ginger, 1cup molasses, 1cup boiling water, 1 soda in water, 1 teaspoon Queen Flake baking teaspoon powder, salt.—Mrs. Marie Wilbur. Hot Milk Sponge Cake—Two eggs well beaten, 1 level Hot Milk Sponge Cake cup sugar, 1 level cup Thoman's Moss Eose flour, 1 level teaspoon Queen Flake baking tablespoon butter, 1 level powder, 1 teaspoon Quaker vanilla, 14 cup of hot milk. the eggs, add sugar and beat again, add flour with Beat salt and baking powder, beat again, then pour in the hot the batter will seem thin but is all right. Bake in moderate oven.—Mrs. Blanche Kivela. milk and butter, 47 Layer Cake Raymon Barnes. Layer Cake One and V& cups sugar, i/2 cup butter and lard mixed, 2 eggs, 1cup milk, 3 cups Thoman's Moss Rose flour, 4 teaspoons Queen Flake baking powder, y% teaspoon salt, 1/2 teaspoon Quaker vanilla. Cream the sugar and shortening, add the eggs, well beaten, sift the flour, salt nately a little at a time. Makes three large layers.—Mrs. and baking powder together and add milk and flour alter- Layer Cake—One-half cup butter and 11/^ cups sugar, together. Add alternately % cup of milk and 2 creamed rounded cups Thoman's Moss Rose flour in which 2 rounded teaspoons of Queen Flake baking powder has been sifted. Lastly add whites of 4 eggs well beaten. Fillingfor same —1 cup hot water, 1 cup sugar, a lump of butter, put on stove and when hot thicken with 1/2 cup of flour made into a paste as for gravy. Take off of fire and cool, then add the beaten yolks of 6 eggs. Cook again and cool, then add the juice of 2 lemons, and 1cup of chopped English walnut Spread while warm. Makes enough for two cakes. meats. Frost with 1 cup sugar and 5 tablespoons water boiled till ithairs, and poured over the wellbeaten whites of 2 eggs. English Madera Loaf —Committee. English Madera Loaf—Five ounces Bake in a moderate oven 45 minutes. —Mrs. J. Harding. Raspberry Sandwich —Five ounces Thoman's Moss Rose flour, 4 ounces sugar, 3 eggs, V2teaspoon Queen Flake to a cream, beat then add flour and baking powder. butter, 4 ounces baking powder. Beat butter and sugar eggs and add seperately, Raspberry Sandwich flour, 4 ounces sugar, 5 ounces butter, 2 eggs, 1 teaspoon Queen Flake baking powder. Mix butter and sugar to a cream, beat eggs and add with milk, adding flour and bak- last. Bake in a fast oven and serve with ing powder crushed raspberries or jam.—Mrs. S. Barker. Roll Jelly Cake—Beat 3 eggs light, 1 cup sugar, pinch Roll Jelly Cake salt, 1 tablespoon water, 1 cup Thoman's Moss Rose flour, 1 heaping teaspoon Queen Flake baking powder. Bake in a buttered tin ten by sixteen inches. —Mrs. Geo. H. Rosa. 1/2 cup Pumpkin Cake One cup light brown sugar, •%, cup y% cup fat, yolks of two eggs, granulated sugar, of sifted pumpkin, 1/2 cup of sour milk, 2 tablespoons cara- mel, V4teaspoon soda, 4 teaspoons Queen Flake baking powder, 14 teaspoon salt, 2 cups Thoman's Moss Rose flour, % cup chopped, floured walnuts. Cream the sugar and fat and add the other ingredients in the order given. Bake in loaf or layer. Frost with boiled or a marshmalloW icing. —Mrs. Fannie Babcock. 48 Orange Sponge Cake Yolks and whites of 5 eggs, I*4 cups sugar, 1 cup orange juice, a pinch of salt, 21/%2l/% cups Thoman's Moss Rose flour sifted with 2 tablespoons Queen last.—Mrs. Flake baking powder. Add whites*»f eggs Floyd Odel. Prune Cake —One cup sugar, 1/2 cup butter, creamed Prune Cake Rose flour, 1teaspoon Quaker cinnamon, salt.—Mrs. Bertha together, 1 cup cooked prunes, 1 cup nutmeg, 1/2 cup sour soda, 2 eggs, 1% cups Thoman's Moss milk, 1 teaspoon Hawks. Sunshine Cake spices. Mix soda Spanish Buns One and V2CUPS sugar, 1/2 cup butter, 3 eggs, 1cup sour milk,1 teaspoon soda, 2i/2 cups Moss Rose flour, 1/2 cup nut meats, 1/2 CUP raisins, 1/2 teaspoon each of and spices with flour, cream Quaker Marie McGrath. butter and sugar, bake in gem tins in moderate oven.—Mrs. Sunshine Cake—Whites of 7 eggs, yolks of 5 eggs, IV4 ate oven 1hour.—Lillian Pattison. Sour Cream Chocolate Cake—Melt 2 squares of chocolate flour, 1/2 tea- cups sugar, 1 cup of Thoman's Moss Rose spoon cream of tartar, sift flour and sugar 5 times, put cream of tartar in whites of eggs and beat stiff,beat yolks lightly, add to whites, then add sugar and bake in a moder- Sour Cream Chocolate Cake in y-i cup of sour cream, beat yolks of 4 eggs, V2cup sugar, cream, large cup Thoman's Moss Rose cup sour another soda, 1/2 teaspoon Quaker vanilla, pinch flour, 1 teaspoon salt, whites 3 eggs beaten stiff. Sift flour and sugar to- gether 4 times, add chocolate, sour cream, egg yolks, soda, salt, last fold in whites of eggs.—Lillian Pattison. Spice Cake—Two cups brown sugar, be sure and use Spice Cake Soft Gingerbread Cake 1/2 teaspoon nutmeg, 1 teaspoon soda brown sugar, */> cup hutter, 1 cup sour milk, 2 yolks of eggs, put these in last, 2 teaspoons cinnamon, 1 teaspoon in Quaker cloves, flour,21/2 cups Thoman's Moss Rose flour, 1cup of chopped raisins in frosting, using whites of eggs. —Genevra S.Ablett. Soft Gingerbread Cake—One cup sugar, 1 egg, I*4 tea- spices, 1 cup spoon of shortening, Thoman's Moss Rose flour, pinch of salt, mix all together, soda, this may seem thin but willbe all right.—Mrs. Vern beat, then add 1 cup of boiling water with V2teaspoon of Sour Cream Cake—Break 2 eggs into a cup, fillwith sour Etson. lemon extract and stir all together. —Mrs. W. H. French. cream. Cream together 1 cup sugar, 1/2 cup butter and add eggs and cream, 1 teaspoon cream tartar, V2teaspoon soda, 2 cups Thoman's Moss Rose flour, i/2 teaspoon Quaker season with Quaker Sour Cream Cake 49 R. B. MILLARD 110 North Butler Blvd. Choice Groceries and Meats Full Service Store Give us ,§, call We willplease you Mock Angel Food—One dip sugar, scant, 1 cup Thoman's Mock Angel Food flour, 3 level M^. Bentges. teaspoons Queen Flake baking Moss Rose powder, sift 3 times, 1 cup,:milk after heating to a boiling point, 1 teaspoon Quaker vanilla. Pour over other ingre- dients, stir quickly, add the whites of 3 eggs well beaten, fold in and put in tin, bake 20 minutes in moderate oven. When done turn bottom side up. Put supports at either end of pan so as to elevate pan.— Sponge Cake—Three eggs, 1% cups Thoman's Moss Rose Sponge Cake flour, 11/2 teaspoons Queen Flake baking powder, 1/2 cup lemon extract, 1 cup boiling water, 2 teaspoons Quaker sugar. Beat yolks and whites of eggs separate. Sift flour, in sugar and baking powder, 3 times. Mix eggs. Beat flour. Bake in moderate oven. Mrs. Bentges. Spice Cake—One cup brown sugar, 2 tablespoons of lard, 2 eggs, 1 teaspoon soda, 1 cup sour milk, 1 teaspoon each of Quaker nutmeg, cinnamon, 1/2 teaspoon ginger, 14 tea- flour.—Arlene Miller. spoon cloves, 1 cup raisins, 2 cups Thoman's Moss Rose Spice Cake—One cup sugar, i/2 cup butter and lard, pinch Spice Cake salt, 1 egg, 1 cup sour milk, 1 teaspoon Quaker cinnamon, cloves, 1% cups Thoman's Moss Rose flour, 1/2 teaspoon 1teaspoon soda, 1cup raisins. —Mrs. Harold A. Miller. Spice Cake 50 One Egg Cake One Egg Cake—One egg, % cup sour milk,% cup sugar, size of an egg, 1% cups Thoman's Moss Rose flour, butter 2 level teaspoons Queen Flake baking powder, 1/2 teaspoon soda. Beat egg, add milk and melted butter, then flour and sugar sifted, after which sprinkle in soda and baking pow- der. Stir quickly, flavor to taste, bake in loaf or two layers. —Mrs. A. H. Brayton. White Cake—Two cups granulated sugar, sift 5 times, vanilla or lemon. Frosting—2 cups sugar, small pinch of of 2 eggs, flavor to taste.—Sue E. Raudabaugh. White Cake—Two cups Thoman's Moss Rose flour, 3 tea- While Cake % cup butter, cream sugar and butter well. 1 cup milk, 3 cups of sifted Thoman's Moss Rose flour, sift five times, 2 teaspoons Queen Flake baking powder, 1 teaspoon Quaker in sugar, 10 tablespoons of water, boil until cream tartar sugar forms ball in water then turn into well beaten whites White Cake Boiled Frosting FROSTINGS AND FILLINGS tablespoons butter, creamed. Break an egg into mixture and beat until fluffy, add pinch of salt and 1/2 teaspoon spoons Queen Flake baking powder, 1/2 teaspoon salt, % cup sugar, 6 tablespoons butter, 1/2 cup milk, i/2 teaspoon Quaker vanilla. Sift flour, baking powder and salt several times. Mix well the sugar, butter and egg yolks, to this add the flour and milk alternately, then add the vanilla and Bannerman. beat well. Last add the beaten whites and bake.—Delia Butter Frosting—TW& cups Quaker XXXX sugar, 2 vanilla.—Mrs. Nina OdeL Boiled Frosting—Boil together 1 cup granulated sugar —Nora A. Barnes. Chocolate Jelly tilling—Let lcup milk come to a Don and add 2 tablespoons of corn starch which has been stirred smoothly in 1/2 cup water, then add 2 ounces bakers choco- late, yolk of 1egg. Stir together over the fire, then remove. When cool stir in 1 cup Quaker powdered sugar and a little Quaker vanilla.—Committee. Carajnel Frosting—One cup brown sugar, 14 CUP sweet Caramel Frosting milk, % teaspoon butter. Boil until it thickens or forms Lemon Filling—Four a ball in water, then beat. and 5 tablespoons of jpater until it threads when dropped Pour slowly into the beaten whites of 2 from a spoon. eggs and beat until cold. Add y% teaspoon Quaker vanilla. Chocolate Jelly Filling Butter Frosting Lemon Filling teaspoons flour, % cup sugar, 1 cup water, yolk of 2 eggs, rind of 1lemon. Cook in double boiler. Thoman s Moss Rose juice and 51 teaspoons Cooked Cream Filling Chocolate Frosting, Uncooked —Three sweet Chocolate Frosting, Uncooked cr*eam, 14 cup butter, IV2 CUP Quaker powdered sugar, 1/4, cup cocoa. Cream butter, mix sugar and cocoa. Add cream and mix with butter. —Committee. Cooked Cream Filling—One pint milk, well scalded, flavor with Quaker vanilla.—Com- stir in white of 1egg, 2 tablespoons tablespoons of sugar, Boiled Frosting Without Eggs—One mittee. while and until cool. Flavor with Quaker vanilla.—Com- Cream Filling—One egg beaten, add 1/2 cup sugar and 1 cool and flavor with Quaker vanilla.—Committee. French Filling—One tablespoon cream, 1 teaspoon Qua- cup granulated sugar, 5 tablespoons milk. Boil 6 minutes stirring all the mittee. tablespoon corn starch mixed, 1 tablespoon butter, 1 cup milk. Put all in a double boiler. Cook until it creams. Let then corn starch, 2 heaping Boiled Frosting Without Eggs Cream Filling French Filling the butter Fig Filling sugar, 1pound chopped figs. Cook thoroughly and can and ker vanilla, 2 tablespoons butter, 11/2 cups Quaker powdered to a cream, add the vanilla and sugar. Beat to make a smooth paste alternately the cream and sugar thick enough to spread. Do not put on while cake is hot, as the butter will melt. Fig Filling—Three pounds chopped pears, 3 pounds white it will keep all winter.—Committee. Fruit Filling—White of 1 egg, beaten, 1 level teaspoon Fruit Filling cream tartar, 1 large cup Quaker XXXX sugar, 1 small cup berries or 1full cup of preserved fruit.Beat 40 minutes and spread between layers.—Mildred Barnes. Hickory Nut Filling—One cup sdQt cream, 1cup white until thick.—Committee. Hickory Nut Filling Lemon Jelly Filling—Grated rind and juice of 1 lemon, Marshmallow Frosting—Boil y2y2 cup water and iy2 cup 1cup sugar, 1egg, V2V2 cup water, 1tablespoon butter, same of Thoman's Moss Rose flour. Cook in double boiler until it thickens. sugar, IV2 cups of chopped nut meats, cook all together sugar until it forms soft ball when dropped in cold water. Remove from fire,add V4, pound marshmallows, cut in small in stiffly beaten whites of 2 eggs. Beat pieces and beat until right to spread between layers and on tot). Orange Icing—Juice and a little grated rind of 1orange. Marshmallow Frosting Lemon Jelly Filling Thicken with Quaker XXXXsugar. For lemon icing use lemon instead of orange. Orange Icing fl 52 Quality Frosting Quality Frosting—One egg white, 14 CUP boiling vater, 34 teaspoon Quaker vanilla, % cup granulated sugar, % cup brown sugar. Mix sugar and water and boil till it threads, beat egg whites stiff and pour the syrup in gra- dually, beating constantly tillit hold it shape, place over hot water tillitbecomes slightly granular about the edges, add flavoring and spread. Raisin Filling One cup chopped seeded raisins, V2cup the size of a hickory nut, 1 teaspoon flour. Mix and cook thick.—Miss water, yolks of 3 eggs, 1/2 cup sugar, butter Bessie Day. COOKIES Bishop. Brittle Ginger Snaps One cup sugar, 1 cup molasses, 1 tablespoon vinegar, 1/2 teaspoon salt, % cup butter, 2 tea- soda, 1 tablespoon Quaker ginger. Boil sugar, mo- spoons lasses and vinegar together a few minutes then take from stove and add butter. When melted pour on flour into which has been stirred the ginger and salt. Mix very hard. Roll out very thin and bake a rich brown.—Mrs. A. G. Black Walnut Cookies—Three cups light brown sugar, Black Walnut Cookies soda, V^ cup ground walnut meats, 3 eggs, 1cup butter, 1dessert spoon, level, cream of tartar, 1 teaspoon 5 cups flour, or more. Divide into thirds. Thoman's Moss Rose Roll thin and roll up like jelly cake. Set in ice box over In morning slice and bake in quick oven.—Mrs. night. Kauffman. cup shortening, Brown Sugar Cookies One 4 cups Thoman's Moss Rose flour, unsifted, 2 cups brown sugar, 2 eggs, 4 tablespoons milk, 1 teaspoon soda, */2 teaspoon soda and flour to- salt, Quaker vanilla. Rub shortening, gether as for pie crust. Beat sugar, eggs and milk well, combine the two mixtures and roll on board kneading in flour enough to handle easily. Sprinkle cookies with sugar and bake.—Mrs. Fannie L. Stewart. Brown Sugar Cookies —One and 1/2 cups brown sugar, Brown Sugar Cookies V2cup lard, 2 eggs, 3 cups Thoman's Moss Rose flour, y% teaspoon soda, 1 teaspoon Queen Flake baking powder, 14 teaspoon salt, 14 teaspoon each of Quaker lemon and vanilla. Mix with hands and work into a cylindrical roll and put in refrigerator over night. Slice thin and bake in morning. Cornflake Macaroons —Two eggs, 1 cup sugar, 1 cup co- vanilla. Drop on buttered tin. Bake 10 minutes. —Mrs. coanut, 2 cups corn flakes, a little salt, V2teaspoon Quaker Cora A. Stoffer. Cornflake Macaroons 53 soda, 3 teaspoons Cookies Christmas Cookies—One quart maple syrup, 1 quart Christmas Cookies y2y2 pound citron, 4 teaspoons heavy sour cream, 1pound brown sugar, 2 pounds raisins, soda, dis- 1pound currants, solved in cream, 1 nutmeg, 3 teaspoons Quaker cinnamon, 1teaspoon cloves, 1 heaping teaspoon salt, 1 cup nut meats. Chop the raisins, mix the night before. Glaze them with 2 tablespoons brown sugar and 1 tablespoon milk before baking and put nut meats on top.—Clara S. Bush. Christmas Cookies—One pound brown sugar, 1 quart Christmas Cookies cream, 1 quart syrup, 1cup molasses, 2 cups melted lard, cinnamon, 1teaspoon Quaker 4 teaspoons allspice, 1teaspoon cloves, 1teaspoon Quaker vanilla, salt, citron, orange and lemon peel, nuts, raisins and currants. Cookies—Two scant cups sugar, 1cup sour milk, 1 cup Mix night before baking.—-Jennie Urquhart. teaspoon soda, 2 level and lemon flavoring, pinch of salt. Filling—1/2 pound shortening, lard and butter, 1 scant teaspoons Queen Flake baking powder, Quaker nutmeg small piece of butter, 1 heaping raisins, % cup sugar, tablespoon Thoman's Moss Rose flour, cook slowly, let cool. Put between cookies and bake. —Mrs. George Davies. Cocoanut Macaroons —Take 2 cups toasted corn flakes, 1cup shredded cocoanut, 1cup sugar, 1/4 teaspoon salt. Mix the whites of 2 eggs and combine with altogether. Beat the dry ingredients. Whip for about 1 minute. Bake in quick oven.—Irma Mullen. Date Cookies One cup brown sugar, 3 cups Thoman's soda dissolved in 5 Moss Rose Flour, 2 eggs, 1 teaspoon tablespoons of boiling water, 1 teaspoon Queen Flake bak- ing powder in flour, 1pound dates, 1cup nut meats, cream the butter and sugar together, add eggs, chopped nuts and dates, boiling water and soda and last, baking powder and tin. Bake in a flour. Drop by spoonful on a buttered medium hot oven.—Mrs. Freshour. Drop Cookies Two cups sugar, 2 eggs, 1cup shortening, 14 cup sour milk, 1 teaspoon salt, 1 teaspoon Queen Flake baking powder, i/2 teaspoon soda, Va cup nut meats, V-z cup raisins (cut in pieces), flour to make a very stiff batter. Drop on greased pans and bake in moderate Maud R. Frye. Cocoanut Macaroons oven.—Mrs. Drop Cookies One cup sugar. Vis cup butter, 1 egg, V2 cup sour milk, V2teaspoon salt, 1tea- spoon Quaker vanilla, *4 cup raisins, 21/2 cups Thoman's Moss Rose flour, 1/2 teaspoon Queen Flake baking powder. Drop on greased tins and bake Agnes Bentges. oven.—Mrs. soda, 14 teaspoon in moderate 54 Sugar -d Oatmeal Cookies —One and one-half cups sugar, Sugar ed Oatmeal Cookies cream ard, 2 eggs, 1/2 teaspoon salt, % cup sour milk, 1 tea- spoon soda, 1 cup chopped raisins, 2 cups Thoman's Mosj Drop from spoon and bake in moderate oven.—Mrs. C. C Rose flour, 2 cups rolled oats, 1teaspoon Quaker cinnamon Drop Cookies —Two cups brown sugar, 1cup shortening, De Camp. Drop Cookies Cream together soda, V2teaspoon 1/2 cup warm water, 1 cup seeded 3 eggs, 1cup seeded and chopped raisins, 4 cups Thoman's Moss Rose flour, i/2 teaspoon soda dissolved in1/2 cup sweet milk. Season with Quaker nutmeg and cinnamon. Drop ir oven.—Mrs. Florence greased tins and bake in moderate Chambers. Ice Box Cookies —One cup shortening, Ice Box Cookies 11/2 cups sugar, 3 eggs, 1/2 teaspoon Quaker cloves, V2teaspoon nutmeg, 1 salt,'4i/2 cups Thoman's Moss teaspoon Rose flour, 1 cup chopped raisins. the sugar and shortening and add the eggs, well beaten. Sift together the dry ingredients and add to above mixture. Dust the raisins with a little of the flour and add last. Mix. well and form the dough in a cylindrical roll and place in the ice box until thoroughly chilled. Slice the dough thin and bake in moderate oven.—G. H. K. Fruit Cookies —One cup butter, 11/2 cups sugar, 3 eggL- Fruit Cookies well beaten, raisin, chopped, 3 cups Thoman's Moss Rose flour (sifted), ilevel soda sifted with flour,1/2 teaspoon Qii;;.W nutmeg. Ijpop in tins and bake —Miss Lois Chase. GiVger Cookies—Trj-ee^Sggs, 1 cup granulated sugar, 1 Ginger Cookies cup lsS^d and butter-mixed, 1cup molasses, 1 even table- spoon sOTSr-***Bf)lespoon Quaker ginger, 1 tablespoon vine- gar, Teven teaspoon Queen Flake baking powder, a little salt and Thoman's Moss Rose flour to make a rather firm oven.—Mrs. C. B. Leonard. dough. Sprinkle cookies with sugar and bake in moderate Graham Cookies —One cup sugar, % cup shortening, l Graham Cookies and added last. Bake in large dripper, cut in squares. — soda, 2 cups Thoman's cup sour milk, 1 large teaspoon graham flour, V2teaspoon Quaker cinnamon, 1 egg beaten Hermits—One-half cup butter, 11/2 cups brown sugar, 2 E. L. eggs, 1 teaspoon each of Quaker cinnamon and nutmeg, y% cup sour milk, J/2 cup chopped raisins, V2cup chopped nut- meats, IV2 cups Thoman's Moss Rose flour, 1 teaspoon soda. then sour Cream the butter and sugar, add beaten then raisins milk, flour, soda and spices, Spread thin in greased dripping pans and and nut meats. cut in squares when baked. —Honoura Hookway. Hermits eggs, sifted together, 55 Winans' Pasteurized MILK Phone 452 Pure Drop Cookies add 3 eggs, - (Rocks) One and one-half cups brown; sugar, 1e^p shortening, 1 cup raisins, 1cup"walnut meats^ flour, 1 tablespoon water ,^>i 3 cups ThOhiar.'?: JMoss Rose soda, 1 teaspoon e-'^. teaspoon Quaker vanilla,—t-4e.aspoon Cream sugar and shortetriog, namon. well then add the water, then stir in 1 cup of flou^, put beaten, raisins and walnut meats in the other 2 cups ¦nf-fioiix^ then mix all together and bake —Mrs. J. G. Reutter. Sugar Cookies One cup white sugar, 1cup brown sugar, 1 cup lard, pinch of salt, 2 eggs (well beaten), 1 cup sour milk, Quaker nutmeg and vanilla, Va teaspoon soda, 2 tea- spoons Queen Flake baking powder, enough Thoman's thick, Moss Rose flour to handle very soft. Roll out rather oven.—Mrs. Rhobic Corell. sprinkle with sugar and cocoanut and bake in a moderate Sugar Cookies One cup butter and lard, 11/* cups sugar, 2 eggs, IV2 cups sour milk, 1/2 teaspoon nutmeg or 1tea- soda, V2teaspoon Queen spoon lemon extract, 2 teaspoons Flake baking powder. Sift 3 cups Thoman's Moss Rose flour into a pan, hollow out the center and place the above Then beat with a fork gradually into ingredients there. the flour. When well mixed sift 2 cups flour on the mix- ing board, roll thin and cut out. Bake in moderate oven.— Mrs. W. J. Trachsel. 56 Sugar Cookies —One egg, iy2 cups sugar, 1 cup sour spoon Quaker nutmeg. Mix quite soft and roll thin.—Mrs. y% cup shortening, 1 small teaspoon soda, Vk tea- Sugar Cookies cream, Floyd Link. Marguerites White of 1egg' beaten stiff, •% cupful pul- verized sugar, 14 cupful chopped nut meats. Mix and spread on Long Island wafers. Put in oven and brown. This will spread 20 wafers. —Winifred Barnes. Molasses Cookies One cup molasses, 1 cup sugar, 1 cup lard, 2 eggs, 1 tablespoon soda dissovled in 2 tablespoons hot water, 1 teaspoon salt. Stir stiff with Thoman's Moss this on ice and let stand all night. Roll Rose flour. Put out in morning and bake. —Mrs. Fresh our. Sugar Cookies One cup brown sugar, 1/2 cup white sugar, 1 cup butter, 2 eggs not beaten, 9 tablespoons buttermilk, 1 tablespoon soda, 3 cups Thoman's Moss Rose flour, 1/2 tea- spoon Quaker nutmeg, V2teaspoon salt. Drop from spoon and bake. —Mrs. A. G. Bishop. Orange Cookies One cup sugar, 1/2 cup butter creamed, 2 eggs well beaten, 2 cups Thoman's Moss Rose flour, 2 tea- spoons Queen Flake baking powder, 2 tablespoons orange juice and grated rind of one orange. Drop with teaspoon on greased pans. Williams. Serve with orange custard.—Mrs. J. W. Russian Rocks One and one-half cups brown sugar, 21/%2l/% cups Thoman's Moss Rose flour, sifted, % cup butter, 3 soda, 1 teaspoon Quaker cinnamon, V2 eggs, V2teaspoon teaspoon cloves, 1 cup nut meats chopped, 1 cup raisins. Drop on buttered tins and bake. —Mrs. Harry A. Kraum. White Cookies One cup shortening, H/2 cups sugar, 2 eggs beat in cup and fillcup with sweet milk, y% teaspoon in enough soda, 2 teaspoons Queen Flake baking powder Thoman's Moss Rose flour to mix soft. Bake in quick oven. Sugar Cookies —Two cups sugar (scant), 1 cup shorten- Sugar Cookies ing (butter and Crisco), 1cup sour milk, 3 teaspoons Queen soda, Quaker nutmeg to Flake baking powder, 1 teaspoon salt, 2 eggs. Blend shortening and flavor, 1/2 teaspoon eggs and flavoring and sour milk, and sugar, add beaten flour, in which baking lastly add Thoman's Moss Rose powder and soda has been sifted to make soft dough. Roll thin, cut and sprinkle cookies with sugar and bake in quick oven.—M. Adell McKim. Sugar Cookies —Two cups sugar, 1 cup butter, 1/2 cup Sugar Cookies lard, 3 eggs, % cups sweet milk, 1 teaspoon soda, 1 tea- spoon Queen Flake baking powder, 4 cups of Thoman's Moss Hose flour, flavoring.—Mrs. R. E. Miller. 57 One Stoffer. Cookies Molasses cinnamon, 2 eggs. cup sugar, 1 cup molasses (gingerbread), 1cup butter and lard, 5 cups Thoman's Moss Rose flour, 1 tablespoon soda dissolved in 1 tablespoon vine- in re- frigerator over night and bake in the morning—Cora A. gar, 1 teaspoon Quaker Sugar Cookies Two cups sugar, 2 eggs, 1 cup of butter soda, y-> teaspoon or lard, 1cup sour milk, 2 level teaspoons 1/2 teaspoon salt, cinnamon, nutmeg, 1 teaspoon Quaker Thoman's Moss Rose flour to roll soft. For fruit cookies add 1 cup chopped raisins. —Mrs. R. S. Sherman. Put DOUGHNUTS Doughnuts Beat three eggs light, add one cup of sugar and 3 cups of Thoman's Moss Rose flour, sifted with 5 level teaspoons Queen Flake baking powder, V2teaspoon salt, 1/2 teaspoon Quaker nutmeg. Mix to a soft dough, adding gradually 1cup milk and 3 tablespoons melted butter. Roll and fry indeep fat, then drain on soft paper.—Mrs. Franc E. Gardner. Crullers One cup sugar, 3 eggs, butter the size of a wal- nut, 314 cups Thoman's Moss Rose flour, or enough not to stick to rolling pin. When well mixed, roll to about 14 inch thickness, cut in oblongs about 41/2 by 3 inches and cut four slits lengthwise. Gather every other slit over your finger, and drop into deep lard and fry a rich brown.—Mrs. \V. 2. Trachsel. Doughnuts Beat to a cream 2 eggs and 1cup granulated sugar, add 4 tablespoons melted butter, 14 teaspoon salt, flavoring, 1 cup 1/2 teaspoon Quaker sweet milk, 3 cups Thoman's Moss Rose flour mixed with 3 teaspoons Queen Flake baking powder and beat well. Use sufficient Barnes. flour to roll. Fry in hot fat.—Mrs. Charles A. Doughnuts—One cup sugar, 1 tablespoon butter, 3 eggs r 1 cup cold water, 2 teaspoons Queen Flake baking powder, i/2 teaspoon salt, Thoman's Moss Rose flour to stiffen. Roll y2y2 inch thick, cut and fry in deep fat.—Helena Breda. Doughnuts—Three eggs, 1 cup Quaker XXXX sugar, 1 about cup sweet milk, 1 cooking spoon melted butter, 3 teaspoons Queen Flake baking powder sifted in 1 quart of Thoman's fat.—Mrs.Isabel L. Haite. Moss Rose flour,1/2 teaspoon Quaker nutmeg. Fry in deep Fried Cakes —One and one-half potatoes, butter size of walnut, 1cup sweet milk, iy2 cups sugar, yolks of 2 eggs, 3 teaspoons Queen Flake baking powder, salt, nutmeg, and last Mary Baker. the beaten white of the eggs.—Mrs. cinnamon or other cups mashed Fried Cakes Doughnuts Doughnuts 58 If Your Clothing or Furs Are Soiled or Faded Send Them S L#fe * %?• ¡ j^L± Lansing's Old Reliable Cleaners and Dyers since 1891 f All Kinds „, of. [IZI^1^I Citz. 2268 • Bell 580 Doughnuts Four and one-half cups Thoman's Moss Rose flour, 1teaspoon salt, % teaspoon soda, 5 teaspoons Queen Flake baking powder, "2 eggs, 1% cups sugar, 1 cup of (riced), 3 tablespoons of melted lard, *4 mashed potatoes cup sour milk. Sieve the flour, salt, soda and baking powder together, lard and beaten eggs, then the sour milk. Last add the flour and roll, cut in rings and fry in deep Crisco.—Margaret C. Smith. then mix the sugar, potatoes, Fried Cakes Two and one-half cups Thoman's Moss Rose flour, y~i teaspoon Queen Flake baking powder, 1 teaspoon Quaker nutmeg, 1teaspoon salt, 1 cup sugar, 1 egg, 1 cup (level) soda, 2sL tablespoons melted milk. Add flour enough to roll out.—Inez H. Cole. sour milk, 1 teaspoon lard. Mixin order given, dissolving the soda in the sour Cheese and Walnut Sandwiches —One cup grated cheese, good.—Mrs. KingRasor. Deviled Ham Sandwiches —Chop fine 1pint boiled ham, 1 cup English walnut meats chopper using fine cutter. Mix with Quaker and spread between thin slices of bread. Brown bread is very Cheese and Walnut Sandwiches Deviled Ham Sandwiches run through meat 6 hard boiled eggs, add 1 tablespoon Quaker mustard. Mix all together and press in a mold. Will keep a long time. SANDWICHES salad dressing 59 (twelve) Olive Sandwiches Olive Sandwiches Cottage Cheese Sandwiches One cup cottage cheese, Yz cup chopped cucumber, 1tablespoon chopped onion, 1table- spoon chopped parsley, y% cup chopped pickle, 1 teaspoon salt, *4 teaspoon Quaker celery salt, 14 teaspoon paprika, 3 tablespoon thick Quaker salad dressing. Mixall together (twelve)—Twelve slices of white bread to form soft paste and spread on graham bread. cut very thin, 1/3 cup soft butter, 1/2- cup chopped stuffed chopped, 2 tablespoons olives, 1/4, cup black walnut meats Quaker salad dressing. Arrange the slices of bread in pairs. Spread one of each pair with butter, the other with mix- ture of olives, nut meats and dressing. the slices Press firmly together. Wrap in a damp cloth and store in a bread box. When ready to use, cut in triangles. Pimento Sandwiches —One can pimentoes, 3 hard boiled Pimento Sandwiches eggs, 1/4 lb. cheese, medium sized onion. Grind and mix with Quaker salad dressing. BEVERAGES Fruit Punch One quart cold water, V2CUP lemon juice, 2 cups sugar, 2 cups chopped pineapple, 1 cup orange juice. Boil water, sugar and pineapple twenty minutes. Add fruit juices. Cool, strain and dilute with ice water.—Mrs. Leola Fruit Cvp—Two tablespoons Sessions. green tea, 2 quarts boiling Fruit Cup juice of 3 oranges, 1 cup pineapple water, 2 cups sugar, juice and juice of 3 lemons. let stand 5 minutes, then strain into the sugar, add lemon and orange juices, cool, and let ripen in a cool place for 6 hours. ice in deep glasses. —Elizabeth Lewis. When ready to serve add pineapple juice, pour over cracked Raspberry Fruit Punch —Two quarts red raspberries, 2 Raspberry Fruit Punch lbs. sugar, 2 cups water, boiled 10 minutes. Put berries in kettle over slow fire, while heating, mash with wooden pota- to masher. Boil 10 minutes, then mash through wire strain- er. Put back inkettle, add syrup, boil 10 minutes. Pour in bottles and seal. Pour water over tea, Place Raspberry Shrub red raspberries in a stone crock, cover with one pint of moderately strong vinegar to each pint of berries and let stand over night. Strain off the juice and to each pint add 2 cups sugar. Boil 10 minutes and bottle while hot. Dilute with ice water for serving. Washington Punch —Pour 1cup of hot tea infusions over Washington Punch 1cup sugar, as soon as sugar is dissolved add % cup orange juice and Vs cup lemon juice. Strain into punch bowl over a large piece of ice and just before serving add one pint of ginger ale, one pint apollinaris water, a few slices of orange and maraschino cherries. 60 PICKLES AND RELISHES Aristocrat Pickles One quart cucumbers sliced thin, 1 large onion sliced thin, 1 green pepper cut fine, sprinkle with salt and let stand 3 hours, then drain, 1 cup brown sugar, 14 teaspoon Quaker teaspoon ground cloves, enough vinegar to cover. Heat, but not boil, and can—Mrs. Geo. H. Rosa. tumeric, Vss Beet Relish One-half peck beets cooked until tender, 1 small cabbage, 2 cups horseradish. through coarse grinder and add 2 cups sugar, and 1/2 cup salt. Cover all with good vinegar and cook a few minutes. Can hot, put W. D. Baltz. in small cans, as it works quickly after being opened.—Mrs. Put Put Chunk Pickles Seven pounds cucumbers cut in circles about % in. thick (quite good sized cucumbers). in brine strong enough to hold up an egg. (Test.) Leave in brine for 3 days, put in clear water 3 days, changing water each day, then take 1/2 tablespoon alum in very weak vine- gar heated and pour over pickles. Let stand over night. Drain. Take 3 pints vinegar, 3 lbs. brown sugar, 1 ounce Quaker celery seed, i/2 oz. whole allspice, 1/2 oz. cassia buds. Tie spices in bags. Heat and pour over pickles 3 mornings, heating each morning. Last morning take out spices and can.—Mrs. Mary MacKichan. Chunk Pickles—Soak 7 pounds of medium sized cucum- Chunk Pickles bers for 3 days in brine strong enough to hold up an egg. Then soak three days in clear water, changing water. each day. Drain and cut cucumbers inchunks and cook in weak tilltender when pierced with fork. Then vinegar-water drain and put on the following: 3 pints vinegar, 3 pounds brown sugar, 1oz. Quaker cassia buds, 1oz. whole allspice, boiling hot, and let stand and steam and heat tillall are hot. Then seal. —Mrs. Charles Barnes. Corn Salad One dozen ears of corn—corn cut off, 1large cabbage, 1 red pepper chopped, 3 bunches of celery, 4 large and cook 1hour. Dilute vinegar if strong.—Mrs. Geo. W. onions, 4 table spoons Quaker mustard, 3 tablespoons Tho- man's Moss Rose flour, 2 quarts vinegar. Mix all together Catsup—One-half bushel Campbell. Catsup tomatoes, 3 pints cider vinegar, salt, 2 tablespoons 2 pounds brown sugar, 2 tablespoons Quaker whole allspice, 2 tablespoons whole peppers, 2 table- spoons mustard seed, 4 little red peppers, 3 nutmegs, grated, 2 quarts onions, 1dozen stalks of celery. Boilonions, celery Then strain and boil with and peppers with tomatoes. spices tied in a bag.—Helena Breda. 61 Chunk Pickles Soak 7 pounds cucumbers in salt brine that willhold up an egg. Soak for 3 days, then drain and soak in fresh water for 3 days, changing water each day. Cut the stem end off the pickles and cut in chunks. Make a weak vinegar with a piece of alum the size of a walnut, simmer 2 hrs. Drain and put in cans and cover with the followingafter boiling3 minutes : 3 pints vinegar, 3 pounds brown sugar, 1oz. Quaker cinnamon bark, 1oz. celery seed, 1oz. whole allspice.—Mrs. Nellie Sherman. Chunk Pickles—One-half peck cucumbers, soaked 3 days inbrine that willhold up egg, then 3 days in fresh water, changing water each day, then cut up and scald in 1 pint alum with grape vinegar and 2 pints water, 1 teaspoon leaves in bottom of pan. Then drain and boil together, 3 pounds brown sugar, 3 pints vinegar, 1 oz. Quaker celery seed, 1 oz. cassia buds, 1 oz. whole allspice. Can.—Mrs. Cucumber Pickles —One peck cucumbers, 3 quarts vine- Asa J. Walter. Cucumber Pickles Chunk Pickles Chili Sauce One-half cover with water and add salt. Pour alum, 1/2 cup salt, 6 cups brown sugar, gar, 2 teaspoons whole Quaker allspice, cloves and stick cinnamon. Wash cucumbers, this brine off, bring to a boilingpoint and pour back on hot each morn- ing for nine days. The tenth day scald cucumbers up in water to which has been added 1teaspoon alum and 1 cup vinegar. Pack in cans and cover with hot vinegar, which has been prepared by adding to the remainder the sugar and the balance of the alum. Into each quart can put 8 whole Quaker cloves, 8 allspice, and about 2 inches of stick cinna- mon. This willmake about 8 quarts. —Mrs. M. S. Graham. and chopped, V2dozen green peppers, 2 quarts onions, 1 quart vinegar, 2 pounds brown sugar, 11/ateaspoons Quaker cin- namon, 1/2 teaspoon red pepper, Ifa teaspoon black pepper, and y-i cup of salt.—Helena A. Breda. Corn Relish—Twelve ears of corn, 1medium size cabbage, Corn Relish 2 small or 1 large red pepper, 1 tablespoon Quaker celery seed, y$ pound Quaker mustard, 3 scant cups of granulated sugar, 14 teaspoon tumeric, 14 teaspoon curry powder, salt to taste, 1 quart white wine vinegar. Boil 1/2 hour. Can while hot.—Mrs. H. C. Teel. Mince Meat—One quart bowl cooked cans. When ready to use add raisins and a little butter.— chopped, 6 quarts sour apples chopped, 1quart English currants, 2 cups sugar, 1 cup molasses, 1 cup vinegar, 2 teaspoons each of Quaker cloves, cinnamon and allspice, 1 tablespoon salt, 1 tablespoon black pepper. Cook until tender and seal in Mince Meat tomatoes, bushel peeled beef Katherine Bailey. 62 Fig Relish Fig Relish—Run through food chopper 7 pounds of pears filling.—Margarette Urquhart. and 2 pounds of figs, add 5 pounds of sugar. Cook all to- gether until thick enough to spread. Very good for cake salt, 2 quarts vinegar Green Tomato Pickles One peck green tomatoes, */2 CUP (not too strong), 1 package coarse Quaker stick cinnamon, 3 cups brown sugar. Wash and cut tomatoes, cover with water, add the salt and let stand over n.ght. In the morning drain and wash with clear water. Cover with water to which 1 cup vinegar has been added and scald. Do not cook. Pack in cans and cover with the remainder of the vinegar, the sugar and cinnamon broken into small pieces, brought to a boilingpoint.—Mrs.M. S. Graham. to which has added been Chili Sauce Four red peppers and 3 onions chopped fine, salt, 4 cups brown 48 r^pe tomatoes, peeled, 4 tablespoons spoons cloves, 1 teaspoon ginger. Boil all together. —Mrs. sugar, 8 cups vinegar, 2 teaspoons Quaker allspice, 2 tea- Mince Meat—Three quarts boiled cider, IV2 lbs. of meat, John H. Chase. Mince Meat boiled and chopped, 1/2 lb. suet, 2 lbs. raisins, 2 lbs. currants, 3 oz. lemon peel, 3 oz. citron, 3 times as many apple*»s you (faujamon have chopped meat, ]/2 teaspoon each of Quaker and nutmeg, 14 teaspoon cloves, 1/2 pint fruit juicerS cups sugar. Cook and seal. —Helena A. Breda. Mustard Pickles Two quarts small onions, 2 quarts sliced, 2 quarts small cucumbers, 2 quarts green tomatoes large cucumbers cut up, 2 cauliflower divided small, 1 dozen green peppers. Make a brine of 6to 8 quarts water and 2 pints of salt, pour over, then heat through and let drain. Dressing —12 tablespoons of Quaker mustard, 2 tablespoons tumeric, 1cup Thoman's Moss Rose flour, 2 cups sugar. Mix with enough vinegar to make a then bottle.—Mrs. R. I. then add enough vinegar to make 4 quarts and boil paste, untilitis like starch, add the pickles and heat until warmed through, stir so as not Phillips. Mock Orange Marmalade —Two cups carrots, Mock Orange Marmalade juice of 2 lemons, juice and grated rind of one orange, and 1 cup of sugar. Cook slowly until thick.—Mrs. Anna L. Mixed Pickles—Pare and slice 3 doz. cucumbers Foster. Mixed Pickles and let stand in salt water for 2 or 3 hours, 9 onions sliced, 3 pints vinegar, 3 cups sugar, 1 teaspoon celery/iwed, */2 teaspoon and seal.—Mrs. L. A. Ruggles. Quaker mustard seed, % teaspoon tumerfer Put all in the vinegar, pour over pickles, let come to a boil. Put in cans stand 24 hours, to burn, chopped let 63 Mince Meat—One quart Mince Meat salt, 2 teaspoons cinnamon, 4 teaspoons finely chopped meat, beef or venison, 3 quarts chopped apples, 3 pints brown sugar, 1 quart boiled cider or fruit juice, 1 pint raisins, 1 pint but- spices, 1 teaspoon ground cloves, 4 ter, or suet, Quaker black pepper, 1 teaspoons nutmeg, 1cup water. Cook and can.— teaspoons Mixed Pickles—Two gallons tiny cucumbers, Mrs. Danna Benson. 2 quarts button onions, 3 quarts vinegar, 11 cups sugar, 4 teaspoons celery seed. Quaker mustard seed, Sprinkle cucumbers and onions with salt and let stand over night. Drain, cook in vinegar mixture till tender. Add paste made of 5 tablespoons Thoman's Moss Rose flour and 3 tablespoons Fanny L. Stewart. thickened. — 3 teaspoons Quaker tumeric powder. Mixed Pickles Cook until Cut peppers Pimentoes Can.— Two dozen red peppers. in take out seeds, put in pan and turn hot water on; strips, let stand five minutes, drain, put in cold water to harden. Make a syrup in proportions of 2 cups of water to one quart of vinegar and cook them in syrup 15 minutes. Genevra S. Ablett. PickleCabbage Slice three hard good size heads of cab- bage, %$b 4 red peppers, to mingle with cabbage. Pack in 2 gallon jar and pour over one gallon of boiling water, with 1 cup salt. Let stand 24 hours, Put lightlyin cans, don't pack itfor you want plenty of vinegar, make a syrup of 2 quarts white wine vinegar, 2 pounds of sugar, 1/2 cup Quaker white mustard seed. Sprinkle the seed in cabbage when you put it in cans. Pour vinegar over white hot and seal.—Mrs. Asa J. Walter. . Pickled Peaches —Twelve pounds peaches, Rag Pickles —Two quarts sliced cabbage, 2 quarts green and pared, 4 pounds sugar, 1quart vinegar, 2 teaspoons Quaker cinnamon, 1 teaspoon cloves, cook peaches until tender, skim out, stew juice down to thick syrup and pour on. then squeeze out. Pickled Peaches Rag Pickles tomatoes, 1 quart cucumbers, 10 small onions sliced, 2 red peppers cut in small pieces, 2 tablespoons celery seed, 2 tablespoons Quaker mustard seed, 3 tablespoons salt, 2 tea- spoons tumeric, 1 quart vinegar, 3 cups brown sugar. Boil l/2 hour and seal while hot. Makes 4 quarts. Pepper Relish—Six green peppers, 6 large onions, 1 ljjrge cabbage, 1 bunch celery. Chop fine and sprinkle over all 1/2 cup of salt. Let stand all night then drain and sSd 3 cups of sugar, 4 cups of vinegar, 1 ounce of Quaker white mustard seed. Fill cans to over- flowing and seal cold. Good cold relish. six red peppers, Pepper Relish scalded 64 Spiced Cherries juice of 2 lemons, chopped rind of 1 lemon, teaspoon ped' raisins, 3 pints sugar, 1 teaspoon Quaker cinnamon, Asa J. Walter. Quince Honey Spiced Cherries —Two quarts pitted cherries, 1cup chop- Quaker cloves. Cook till thick and put in glasses. —Mrs. Quince Honey—Seven large quinces, 5 pounds with paraffin.—Genevra S. Ablett. sugar, 1 pint boiling water. Pare and grate the quinces, add the sugar and the water and stir until it commences to boil, then boil 20 minutes, pour into jelly glasses and cover 1/4, Winter Cabbage Salad Summer Mince Meat— Four pounds green tomatoes, 4 Summer Mince Meat pounds sour apples, Vipound suet, 1pdund raisins, 1pound currants, put through food chopper, add 4 pounds brown sugar, 2 tablespoons Quaker cinnamon, 1 tablespoon each Chas. A. Barnes. of cloves, nutmeg, salt, a little water. Boil 2 hours.—Mrs. Winter Cabbage Salad—One quart green tomatoes, seeded and sliced fine, 2 quarts cabbage, sliced fine, 5 onions sliced and let stand in salt water for several hours and drain, 2 Dressing —1 tablespoon (cut with shears). red peppers, Quaker white mustard seed,"! tablespoon celery seed, 1 tablespoon salt, % tablespoon tumeric powder, 1 cup flour, 2 cups sugar, 1 quart vinegar, Thoman's Moss Rose cook and let cool, then pour o^er vegetables and can. Sliced Cucumber Pickles —One and i/L dozen large cucum- bers, 1 dozen onions, slice thin. Let stand over night in brine. Wash and pack in cans. Boil and pour over them 1quart vinegar, l/2 CUP shredded red peppers, ya cup brown sugar, 1 tablespoon curry powder, 1 tablespoon tumeric, Red Peppers for Salad —Shred red peppers with scissors. 1 tablespoon mustard seed. Red Peppers for Salad Sliced Cucumber Pickles Pour over them boiling water and let stand 15 minutes, drain and cover with ice water for 15 minutes. Pack in fruit jars and cover with a syrup made of 2 cups of hot vinegar in which 2 cups of sugar has been dissolved. Water Melon Preserve —Prepare water melon by remov- Water Melon Preserve ing all pink and green rind, cut in strips about 1 inch wide, and 4 inches long. Soak in salt water for 3 days, then in clear water 1day and night. Then boil in clear water until Then take fruit and sugar, pound for pound, in tender. kettle and cover with water and boil for three hours or until syrup is thick and fruit is clear. When ready to put in cans put a few slices of preserved pineapple in each can. This flavors the water melon. One can preserve their own pineapple by taking the canned pineapple and adding sugar and cook it until thick.—Sue E. Raudabaugh. 65 Paradise Jelly Paradise Jelly—Three quinces sliced and cook until tender of sugar and boil up and test.—Mrs. Wallace. Sliced Cucumber Pickles—Slice, but do not pare, small in water, 4 tart apples, 1 quart cranberries. Mix and cook until tender, strain and boil 5 minutes, add an equal amount Sliced Cucumber Pickles to fill a gallon jar, fillin a layer of sufficient cucumbers add i/2 tea cup salt, continue till jar is filled. cucumbers, Let stand 3 hours. Purchase 1ounce Quaker black mus- tard seed, 1 ounce white mustard seed, 1 ounce celery seed, V2pint of olive oil, 2 onions chopped fine, drain cucumbers carefully from the salt, again place in jar in layers, putting a sprinkling of the seeds, onions and about 2 spoonsful of oilbetween each layer, continue until jar is filled,pour over the remainder of oiland fillthe jar with good cold vinegar. The cucumbers Evans. remain deliciously fresh and crisp.—Mrs. CANDY Cocoanut Candy Tomato Relish One peck ripe tomatoes, 6 onions, 3 green peppers, 2 cups celery, chopped fine, 1/2 cup salt, 2*pounds brown sugar, 1 ounce Quaker cinnamon, 2 ounces of white mustard seed, 2 ounces of black mustard seed, 3 pints cider vinegar. Drain half the juice from the tomatoes. Cook until onions are soft, about 30 minutes. —Isabel Haite. Cocoanut Candy—Three cups sugar, 1 cup milk, 2 table- spoons butter, 14 teaspoon Quaker vanilla and lemon, 1/2 cup shredded cocoanut. Cook the sugar, milk and butter together, stirring frequently until a soft ball is formed when a little is tested in cold water. Remove from the fire and set in a cool place for 30 minutes. Add the extracts and stir vigorously until very thick and creamy. Knead with the hands for a few minutes and shape into small balls, roll in the cocoanut. —Committee. Divinity—Four cups Divinity sugar, i/2 cup water, % cup corn syrup, 1 cup nut meats, whites of two eggs. Beat whites of eggs in large pan. Boil sugar, water and syrup together is cooked but not brittle and pour 1/2 of it into till sugar eggs, beating all the while, season with Quaker vanilla. Put the balance on and cook until real brittle when dropped into cold water, then pour into the first and stir, add nut Nora A. Barnes. Taffy Candy 14 cup boiling water, 14 pound butter. When the ingredi- ents come to a boil add 1-6 cake of parro wax. Boil until brittle when dropped in cold water. When done add 1/2 sheet of gelatine that has been soaked in cold water. Add meats and stir tillreal stiff, pour on a buttered platter.— Taffy Candy—Three cups sugar, li/^ cups Karo syrup, Quaker vanilla when pulling.—Mrs. Chas. Torrey. 66 We try to satisfy your wants • Davis Laundry 330-32 North Washington Aye. Lansing, Mich. Fudge Fudge 1 tablespoon Thoman's Moss Rose flour stirred in the sugar, 1cup cream, sweet or sour, small piece of butter, boil until it forms a soft ball when dropped into cold water, cool and add 1 teaspoon of Quaker vanilla, beat until thick, add 1 Wing. Fudge—Two cups brown sugar, 2 cups granulated sugar, cup of nut meats and pour into buttered pan.—Susie 0. Peanut Cluster—Melt down any quantity of sweet choco- Peanut Cluster late in a double boiler, have roasted peanuts ready, dip them in the chocolate take out, lay on waxed paper to cool. Any kind of nuts may be used. —R. Sherman. Fudge—Two cups sugar, 2 tablespoons of cocoa, 1 tea- spoon of butter, % cup milk, boil until it forms a soft ball when dropped in water. Add Quaker vanilla when taken from the stove, beat until it begins to grain and pour quick- Fruit Circles—One pound dates, 1pound raisins, 1 pound ly into buttered tins.—Lulu J. Abbey. in clusters, Fruit Circles figs, 14 cup nut meats, % cup granulated sugar, 18 halves of nuts. Carefully wash the fruits and put through the food chopper. When a well blended paste is formed, shape into small balls 1 inch in diameter. Roll in the sugar and press a nut on the top. Wrap in waxed paper and pack in box or jar.—Committee. 67 Nut Candy Maple Pralines Maple Pralines —Two cups Quaker XXXX sugar, 1cup maple syrup, l/2 cup cream, 1 teaspoon Quaker vanilla, 1 syrup and cream and cup pecan meats. Mix the sugar, cook until a soft ball forms when tested in cold water. Stir frequently while cooking. Remove from fire, beat until creamy, add the vanilla and pecans. Drop from the end of a spoon upon a waxed paper. The pralines should be 2 inches in diameter and about mittee. l/g of an inch thick.—Com- Nut Candy—Two pounds of brown sugar, 1cup cream, 1pound of almonds or walnut meats. Break the nuts, put cream and sugar in a large pan and cook, stirring constant- ly until quite thick or to 235°. Take from fire and stir in the meats, stir until it just begins to harden. Dip with teaspoon and drop on waxed paper.—Mr. R. Sherman. Fudge Candy—Two cups sugar, 1 cup milk, butter size Fudge Candy corn syrup, of walnut, 4 teaspoons boil until ball can be formed in water or about 15 minutes, stir all the time while cooking, let cool until you can hold your hand on bottom of pan, then add nut meats and 1 teaspoon vanilla and beat. —Mrs. Asa Walter. Peanut Brittle—Two cups sugar, 1cup Karo corn syrup, Peanut Brittle 1/2 cup water, 2 cups peanuts, 1 teaspoon salt, l/2 teaspoon soda, butter size of an egg. Cook until like glass when dropped in water, turn off heat and add butter, stir, then on marble slab and keep turning until they are cold.— add soda and let come to a boil. Then drop as pan cakes cocoa, 2 tablespoons Robert McKim. MISCELLANEOUS Ham Pickle —Rub the hams lightly with salt as soon as Ham Pickle cut up and lay out on slanting board to drain. Repeat the process after a day or two and after 2 or 3 more days put in the followingpickle, boiled, skimmed and poured over hot. 6 gallons of water, 6 pounds of salt, 3 ounces saltpetre, 4 pounds coarse brown sugar, 1pint molasses. Six weeks then take out, wash and smoke, if in this will cure them, you like smoked ham. Beef Pickle—Two gallons water, 2 pounds salt, 1 ounce saltpetre, 1 pound sugar, 2 large spoonfuls baking soda, boil, skim and pour over hot. In two weeks skim and let it get cold, wash the meat and pour it over. Good any way you fixit. Beef Pickle reheat, 68 To Clean Carpets—One pound 20 Mule Team Borax, 6 To Clean Carpets bars Ivory soap, 2 teaspoons fullers earth. Dissolve in 2 gallons rain water brought to boilingpoint, but do not boil. Put all into 7 gallons water and when cold add 2 ounces chloroform. let stand 24 hours before useing. —W. E. Marling. Stir thoroughly, HOUSEKEEPERS' HELPFUL STANDARD cupful. With wisdom fraught, not such as books, but such as patience taught. 4 saltspoonf uls of liquid' equal 1 teaspoonful. 4 teaspoonfuls of liquid equal 1 tablespoonful. 3 teaspoonfuls of dry material equal 1 tablespoonful. 4 tablespoonfuls of liquid equal 1 wineglass, 1 gill or 14 16 tablespoonfuls of liquid equal 1 cupful. 8 heaping tablespoonfuls of dry material equal 1 cupful. 2 gills equal 1cupful or 1/2 pint. 4 cupfuls of liquid equal 1 quart. 4 cupfuls of flour equal 1 quart. 2 cupfuls of solid butter equal 1 pound. 2 cupfuls of granulated sugar equal 1 pound. 1 pint of milk or water equals 1 pound. 1 pint of chopped meat solidlypacked equals 1pound. 1 teaspoonful Wyandotte soda to one pint of sour milk. 1 teaspoonful of Wyandotte soda to 1 cupful of molasses. 1 teaspoonful of salt to 1 quart of soup stock. 1 teaspoonful of salt to 2 quarts of flour. Butter the size of an egg, *4 of a cupful. A "speck" of cayenne pepper is what can be taken upon the point of a penknife. A pinch of salt, or spice, is about a saltspoonful. This seasoning is for moderate tastes. WEIGHTS AND MEASURES flour weighs.... 1quart 1quart Indian meal weighs 1quart soft butter weighs 1 quart lump sugar weighs 1 quart powdered sugar weighs 1 quart best brown sugar weighs 10 eggs average 2 cups sifted flour weighs _ 1pint sifted flour weighs 2 tablespoonfuls of liquid weighs lgillweighs 1pint weighs 69 1 lb. 1 lb. 2 oz. 1 lb. 1 oz. 1 lb. 1 lb. 1oz. 1 lb. 2 oz. 1 lb. 1 lb. 1 lb. 1 oz. 4 oz. 16 oz. , HELPFUL SUGGESTIONS "Take care and ponder what you find below, For there are rules all housekeepers should know." Bread should not be covered when taken from the oven, but should be turned from the tins, raised on one side and allowed to cool. Dry left-over slices of bread and use in casserole The best When butter is too hard to cream easily, heat ingredients are always the cheapest dishes. in cooking. the bowl slightly instead of warming the butter. set a small pan of water in the the eggs the quicker they willfroth. A pinch When baking custards, oven at the same time. The colder of salt helps. To relieve a burn dip the burned part in vinegar. Salt and vinegar willremove stains from discolored cups. A grain of salt will often make cream whip. A damp cloth dipped in salt willremove egg stains from Dampen clothes Keep flowers fresh by adding a pinch of salt or soda to be ironed with warm water. silver. to the water. Use lard for greasing cooking pans. Use pastry flour for cakes and bread flour for bread. Lemons will keep for weeks if kept covered with water. To take iron rust out of linen, rub with lemon juice, lay in sun for several hours, then wash. To take out berry stains pour boiling water through the stained spots. This Book is Ended Its merits none can excel, A glance of the eye its virtues will tell, Ifmore you'd know, as we said before, Just ask the Benevolent Committee as of yore. 70 Brougham