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WHAT
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GUJING: DISH
88














What one can do
IN
With a Chafing-Dish.
FG
WIA
***
A Guide for
AMATEUR GOOKS,
By H. L. Sow
'


COPYRIGHT 1889,
BY
HL. SAWTELLE.
9 STILWELL & CO. PRINT, 165 WILLIAM ST., N. Y.


17/ 2, kocek á
bensíorto
11.10.38
irean
an
Dom
THIS foretaste of Epicurean delights I dedicate to an old
friend in the Admiralty, the delicacy of whose gastronomic
perceptions is the best authority I can offer, for the excellency
of these recipes.





" THE spirit of each dish, and zest of all,
Is what ingenious cooks the relish call,
For though the market sends in loads of food,
They are all tasteless, till that, makes them good.”
- Kings COOKERY.








T E MAY live without poetry, music and art,
We may live without conscience, and live without heart;
We may live without friends, we may live without books,
But civilized man cannot live without cooks !
He may live without books—what is knowledge but grieving ?
He may live without hope--what is hope but deceiving ?
He may live without love-what is passion but pining?
But where is the man that can live without dining?"
2





"T HAT does cookery mean! It means the knowledge of
W Medea, and of Circe, and of Calypso, and of Helen, and
of Rebekah, and of the Queen of Sheba. It means knowledge
of all herbs, and fruits, and balms, and spices, and of all that is
healing and sweet in groves, and savory in meat. It means
carefulness and inventiveness, watchfulness, willingness, and readi-
ness of appliances. It means the economy of your great-grand-
mother, and the science of modern chemistry, and French art,
and Arabịan hospitality. It means in fine, that you are to see
imperatively, that every one has something nice to eat.”-Ruskin.
It means also that much may be done by taking pains with
a chafing-dish.


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It will be noticed that the recipe used almost invariably for
+ the chafing dish sauce, is two tablespoonfuls of flour, mixed
smoothly with two tablespoonfuls of melted butter; the spoon-
fuls of flour should be scant, even tablespoonfuls, and those of
butter, heaping. Good stock can be made at a moment's notice
by dissolving a dessert-spoonful of Johnston's Fluid Beef in half
a pint of boiling water, well seasoned with pepper, salt, and two
or three drops of extract of celery, and a small teaspoonful of
onion juice.





T ESPECIALLY recommend the use of Johnston's Fluid
Beef for stock and sauces. It is an extract of the
choicest beef, prepared (under letters patent) with scrupulous
care, and is not only nutritive, but very palatable. It has a
much more agreeable flavor than any of the other condensed
preparations of beef, and for chafing-dish use it will be found to
be almost indispensable, as many of the recipes depend for their
excellence, partly, upon this invaluable preparation. An adver-
tisement from the agents, giving particulars in regard to it, will
be found among other advertisements in the back of the book.





CLAMS.
VAL'E twenty-five clams chopped fine; put in the chafing-dish
two tablespoonfuls of butter; when melted, add two table-
spoonfuls of flour. Add the clams, with half a pint of their
juice; season well with pepper and salt, and let them simmer
from ten to fifteen minutes. Just before serving, add a gill of
cream, and let it come to a boil; serve hot.
12





LOBSTER AU NATUREL.
ma
eason
DEAT the yolks of two eggs with two tablespoonfuls of
D butter, until smooth; add a gill of cream ; season well with
pepper and salt; stir in the finely chopped meat of a freshly
boiled lobster; let it simmer for a few minutes, and serve hot.
Do not let it boil, as that would cook the egg too much.





LOBSTER À LA NEWBERG.
TAKE the nicest part of two small or one large lobster, cut
+ into small slice, put in the chafing dish with a tablespoon-
ful of butter; season well with pepper and salt, pour over it a
gill of wine; cook ten minutes; add the beaten yolks of three
eggs and half a pint of cream. Let all come to a boil, and
serve immediately.





LOBSTER.
CHOP or shred the meat of a cold, boiled lobster, tail and
claws; pour over it the juice of two lemons, add half a
teaspoonful of cayenne, and a teaspoonful of salt. Put in the
chafing dish three tablespoonfuls of fresh butter; when melted,
add the lobster. Let it simmer for about ten minutes, stirring
constantly.-CATERER.





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VO
RECHAUFFÉ OF FISH.
CUT fine, any cold boiled fish; put in the chafing.dish with
U two tablespoonfuls of butter; when melted, add a cupful
of bread crumbs, two eggs beaten slightly, two tablespoonfuls of
cream or milk, a teaspoonful of anchovy paste, a little pepper
and cayenne. Mix all well together; let it simmer about five
minutes, stirring constantly, and serve.
cons
ery


11


CURRIED Fish.
Cook one tablespoonful of onion, cut very fine, in one table-
U spoonful of butter, five minutes. Be careful not to burn.
Mix one tablespoonful of curry powder with one tablespoonful
of flour, and stir into the melted butter. Add, gradually, half a
pint of milk or cream, stirring constantly. Then add a large
cupful of any kind of cold boiled fish; let it simmer a few
minutes, and serve very hot.





SAUTÉ OF SCOLLOPS.
ve
CUT in small pieces half a pint of scollops, which have
been previously boiled about fifteen minutes ; squeeze the
juice of two lemons over them; add half a teaspoonful of cayenne,
a teaspoonful of salt, two tablespoonfuls of butter; put all in
the chafing-dish. Stir constantly for about ten minutes, and
serve.
20


OYSTERS SAUTÉS.
SELECT a dozen large, fine oysters, drain the juice thor-
oughly from them, butter the chafing dish well, and when
very hot place the oysters in single layers. When brown on
one side turn it upon the other, and brown that also. While
cooking, keep adding a little butter; this, combining with the
juice given out by the oyster, forms a brown skin in the chafing-
dish, and is the very quintescence of oyster flavor. Season with
pepper and salt; when nicely browned, serve all, oysters and
skin, very hot.—“ Caterer.”
AS
) W
serve
S
a


---


CEREALINE FLAKES--THE NEW FOOD.
ScollopED OYSTERS.
DUT in the chafing-dish two tablespoonfuls of butter, and a
gill of cream; put in a layer of oysters, well drained, and
sprinkle over it two tablespoonfuls of cerealine, another layer of
oysters, more cerealine and some small bits of butter; season
with pepper and salt. Put on the cover, and cook from five to
on
Cover,
ten minutes.





OYSTERS À LA CRÊME.
cream
samo
DUT in the chafing dish two tablespoonfuls of butter, half a
pint of cream, a salt-spoonful of salt, same quantity of
pepper, a little powdered mace, or grated nutmeg, and two bay
leaves. When it boils sift in two dessert-spoonfuls of finely
powdered cracker crumbs ; add twenty-five oysters, blanched and
drained, cook two minutes, and serve on hot toast.





over
Mock OYSTER Stew.
TAKE a small piece of salt cod, which has been soaked in
1 cold water over night, and cooked until soft (which should
be done by simmering slowly, not boiling), shred it fine and mix
well with it a tablespoonful of dry four. Put it in the chafing-
dish with two tablespoonfuls of butter, a dozen oyster crackers
split; pour over the mixture two cups of hot milk or cream ;
season with pepper, and stir constantly five or ten minutes.
25





S.
a
s
SCORCHED Salt Fish.
DICK a small piece of the thickest part of a salt cod, which
has been soaked over night, into long Aakes; dry with a
napkin ; put in the chafing-dish two tablespoonfuls of butter;
when very hot, put in the Aakes of fish, brown a little on both
sides, serve very hot. It is a good appetizer.
WO





Salt Cod Fish. DessICATED.
DUT in the chafing-dish two tablespoonfuls of butter; when
+ melted, add one tablespoonful of flour, stirring constantly ;
add half a pint of dessicated codfish, which has been soaked for
an hour in tepid water. Add a gill of cream and a little pepper,
and, if you like, a suspicion of grated nutmeg. Let it all
simmer for ten minutes, stirring occasionally.—"Caterer.”
ur
cream at


1


White Fish À LA PROVENÇALE.
DUT in the chafing dish two tablespoonfuls of butter; when
1 melted, add one tablespoonful of flour, and a gill of milk
or cream. Mash fine the yolks of four hard boiled eggs, which
mix well with a teaspoonful of anchovy paste; stir constantly
until it boils. Add a pound of cold boiled halibut, cod, or any
white fish, cut in small slices, let it simmer a few minutes, and
serve.








DRIED BEEF WITH EGGS.
DUT two tablespoonfuls of butter in the chafing dish, with two
gills of cream or milk, and quarter of a pound of dried
beef, shaved very thin; let it simmer for about ten minutes,
then stir in rapidly three or four eggs; serve as soon as the
eggs are set.
30





FROGS.
FROGS can be purchased in the market prepared for cooking;
cut them in halves, lengthwise; separate the legs. Put
three tablespoonfuls of butter in the chafing dish; when melted,
add a tablespoonful of four, stir until smooth, then add a gill
of cream, then the frogs, well seasoned with pepper, salt, and a
little grated nutmeg. Put on the cover and cook for twenty
minutes. A little more cream or milk may be added while
cooking. -" Caterer.”
ON
m
O
31





BEEFSTEAK À LA MODE.
DUT a pound of beefsteak, cut about an inch thick, in the
chafing dish, in which two tablespoonfuls of butter has been
melted, with two or three slices of lemon. Let it cook slowly
five or ten minutes; then pour over it a gill of good stock, or
the same quantity of hot water, in which a dessert-spoonful of
“ Johnston's Fluid Beef” has been dissolved, also a gill of port
wine. Allow the whole to simmer slowly ten minutes longer.
When ready to serve, squeeze the juice of a lemon over the
steak. —"Caterer."
32


CURRIED VEAL.
put
into small pieces, half an inch square, about a pound of
cold roast veal; put in the chafing-dish two tablespoonfuls
of butter, an onion, a tart apple, and a clove of garlic, all
minced fine; then stir in a tablespoonful of curry powder, and
half a tablespoonful of flour; add the meat and pour in half a
pint of stock, or the same quantity of hot water, in which a
dessert-spoonful of “ Johnston's Fluid Beef” has been dissolved.
Add a little lemon juice and salt, let it all simmer slowly a few
minutes, and serve hot.
33





TV
an
roas
ni
· Canvas-Back Duck.
TAKE a cold canvas-back, or any wild duck, which has been
+ previously roasted for ten minutes in the oven ; divide into
suitable pieces ; put two tablespoonfuls of butter in the chafing-
dish, with two gills of port wine and a little currant jelly;
season with pepper and salt, cover the chafing-dish, and cook
from five to ten minutes.—“CATERER."
ne
Curran
sea.


مد


LIBBY, MCNEILL & LIBBY'S OX TONGUE.
LIBBY'S CANNED 'OX TONGUES-DEVILED.
CUT into slices one of Libby, McNeill & Libby's ox tongues ;
put a layer of them on an ordinary dinner plate, sprinkle
over with dry mustard, a little cayenne, and two teaspoonfuls of
salad oil; place over this another layer of tongue and season as
before. Repeat this until a sufficient quantity of the tongue has
been treated; let it remain for three or four hours. Put a
tablespoonful of butter in the chafing-dish, and when very hot
add slices of tongue and brown quickly. Add more butter as it
is required.
OV
wn
more
as





10
.
a
sm
CURRY OF Cold Roast Beef.
CUT some slices of cold roast beef into rather small, square
u pieces, and dredge them with flour. Chop a small onion
fine, and fry it in two tablespoonfuls of butter in the chafing-
dish; add a gill of stock, and one tablespoonful of curry powder ;
put in the pieces of beef, and let all simmer ten or fifteen
minutes.


CURRY SAUCE FOR ANY KIND OF COLD
MEAT
DUT two tablespoonfuls of butter in the chafing-dish with one
+ good-sized onion minced fine, eight or ten pepper-corns, a
blade of mace, two or three bay leaves. Stir until the onion
becomes nicely browned, then add two tablespoonfuls of flour, one
tablespoonful of curry powder, a dessert-spoonful of vinegar, a
pinch of salt, three gills of boiling water, in which a tablespoon-
ful of “ Johnston's Fluid Beef” has been dissolved, or the same
quantity of good stock. Let all simmer five or ten minutes, stir-
ring constantly. Strain, and stir in any kind of cold meat cut in
thin slices, or dice.
40





3
1





ne
as
ENGLISH STEw.
CUT any kind of cold meat, as for hash, sprinkle it with
U pepper, salt and flour, and lay it in the chafing-dish, in
which a tablespoonful of butter has been previously melted, with
some pickled cabbage or onions. Pour over it a gill of hot
water, in which a tablespoonful of “ Johnston's Fluid Beef” has
been dissolved, a tablespoonful of mushroom catsup, and a
dessert-spoonful of taragon vinegar. Let all simmer for ten
minutes, stirring occasionally.
Some
r Ove
in
mer


BUBBLE AND SQUEAK.
DUT in the chafing-dish two tablespoonfuls of butter; slightly
. cook some thin slices of cold corned beef, well peppered ;
add some cold boiled cabbage, chopped fine, well seasoned with
pepper and salt, a tablespoonful of pickled cucumber and onion,
mixed, and a small teaspoonful of made mustard ; serve hot.
some
easo
UCUL


TRIPE.
crea.
ra
TRIPE should be chosen thick, fat and white, and should be
1 boiled perfectly tender. Put two tablespoonfuls of butter
in the chafing dish; when melted, add a tablespoonful of flour,
a gill of cream, or a gill of milk; add three or four young
onions, chopped fine, pepper, salt, and a little made mustard.
When well mixed, add half a pound or more of tripe, cut in
short strips ; let it all simmer about five minutes, and serve hot.
A few oysters and a little grated nutmeg are an excellent
addition.


Y


TRIPE SAUTÉ.
DUT two tablespoonfuls of butter in the chafing-dish ; when very
1 hot put in half a pound of honey-comb tripe, well boiled, cut
in strips about three inches long. When brown on both sides,
take out the tripe and add a tablespoonful of flour, a small onion
minced fine, and half a pint of cream. Season well with pepper
and salt; let it simmer a few minutes, then return the tripe to the
chafing-dish, and serve when hot.





CHICKEN À LA REINE.
DUT in the chating-dish a tablespoonful of butter, and a pint
of the water in which a chicken has been boiled; season
with salt and pepper. Mash the yolks of four hard-boiled eggs,
and mix with half a cupful of fine bread or cracker crumbs, soaked
until soft in half a pint of cream or milk; cut the white meat of
the chicken very fine; mix all together, and let it simmer for
about five minutes, and serve. If not thick enough, add more
bread crumbs.





1
1





SWEET-BREAD AND MUSHROOM
RAGOÛT.
DUT in the chafing-dish two tablespoonfuls of butter; when
melted, two tablespoonfuls of flour, stirring constantly.
Season with salt and pepper; add a gill of cream, a cold
dressed sweet-bread, and a dozen mushrooms, cut into small
dice. Let all simmer for about ten minutes, stirring often.
ason
an
crea
el
mush
sm


ve
VEAL KIDNEYS SAUTÉS.
DUT two tablespoonfuls of butter in the chafing-dish; add a
1 small onion, minced fine; when very hot add a veal kidney
cut in thin slices; let them cook for about five minutes, turning
often. As soon as they are nicely browned add a tablespoonful
of mushroom ketchup, and either a tablespoonful of stock or a
dessert-spoonful of “ Johnston's Fluid Beef,” dissolved in a little
cream. Season with pepper and salt, and, if you like, just
before serving, add a glass of Madeira or Sherry.





}
1


SWEET-BREADS.
DUT two tablespoonfuls of butter in the chafing-dish; when
very hot put in the sweet-breads (which have been previously
boiled and prepared), cut in small pieces. Cook about five
minutes; take out the sweet-breads ; add gradually a tablespoon-
ful of flour, pepper and salt, and a gill of cream. Stir constantly
until you have a smooth sauce, return the sweet-breads to the
chafing dish and serve hot.
SV
n
54





TOMATOES AND MUSHROOMS.
7 DD to a pint of tomatoes, previously cooked, half a pint of
mushrooms, a heaping tablespoonful of bread crumbs, a
tablespoonful of butter; season with pepper and salt, and simmer
for a few minutes, long enough to cook the mushrooms, and
serve on slices of buttered toast.—“Caterer.”
mu
serve
S
CATERER





POTATOES RÉCHAUFFÉ.
en
CUT half a dozen cold boiled potatoes into slice; put in the
chafing-dish with a tablespoonful of butter and half a pint of
cream ; let it simmer about five minutes and then stir in a tea-
spoonful of lemon juice, a little chopped parsley, pepper and salt,
and the beaten yolk of two eggs; let it simmer (not boil), and
serve hot.
51


SAUTÉ OF MUSHROOMS.
O
vhen
LS
mon
DUT in the chafing-dish two tablespoonfuls of butter; when
- melted, add a tablespoonful of flour, stirring constantly.
When smooth add salt, pepper and a tablespoonful of lemon
juice, a little mushroom ketchup, and half a pint of boiling water,
in which a tablespoonful of “ Johnston's Fluid Beef” has been
dissolved. Add the mushrooms, and boil until tender.
59


POTATOES À LA LYONNAISE.
DUT three tablespoonfuls of butter into the chafing-dish; when
melted, add two or three onions, chopped fine; cook two
or three minutes; then add half a dozen cold boiled potatoes,
sliced, well seasoned with pepper and salt; sauté a nice light
brown. Just before serving add a tablespoonful of finely
chopped parsley.
wn
re
Se
60


FRIED TOMATOES.
On-
MUT fine, ripe, solid tomatoes in halves; dredge them with
U pepper, salt and siſted cracker dust. Put three tablespoon-
fuls of butter in the chafing-dish ; when very hot cook the
tomatoes on both sides and serve. A little onion juice is an
improvement.
serve
010
ce
San








VO
EGGS À LA JARDINIÈRE.
DUT into the chafing-dish two tablespoonfuls of fresh butter ;
when melted, add a tablespoonful of chopped mushrooms or
truffles. Season with pepper and salt; add four or six eggs,
beaten slightly. Stir constantly until set, about two minutes,
and serve hot, on toast.





OMELET.
DEAT three fresh eggs slightly with two tablespoonfuls of
cream, season with pepper and salt. Put a tablespoonful
of butter in the chafing-dish, and when very hot, pour in the
egg, holding the dish by the handle in the left hand; scrape up
rapidly from all parts of the pan the cooked egg, letting the
liquid portion follow the knife. The moment it is sufficiently
cooked, which will be in forty to fifty seconds, slip the knife
under the left edge and fold the omelet over rapidly, gently, and
neatly, to the side of the pan opposite the handle. Have ready
a warm oval plate, reverse it on the pan, turn pan and plate over
quickly together, and the omelet will rest on the plate.
er
ST
65





|





FRICASSEED EGGS.
DUT two tablespoonfuls of butter in the chafing-dish ; when
- melted add a tablespoonful of flour, stirring constantly, a
sprig of parsley, cut fine, five or six minced mushrooms, half a
pint of white stock, veal or chicken, or the same quantity of
cream, in which a dessert-spoonful of “ Johnston's Fluid Beef”
has been dissolved. Simmer about five minutes and add six
hard boiled eggs, cut in thick slices; boil up once, and serve hot.
68











Eggs À LA MAÎTRE D'HÔTEL.
DUT in the chafing dish two tablespoonfuls of butter; when
+ hot stir in three or four onions, cut very fine, and cook
until a light brown. Add a tablespoonful of flour, stirring con-
stantly, a small cupful of cream or milk, a little finely chopped
parsley, pepper and salt. Add six hard boiled eggs, cut in
e
On-
rown
ream
quarters. When hot, serve.





-


II
en II
Welsh RAREBIT.
DUT a tablespoonful of butter in the chafing-dish; when nearly
- melted add a pound and a half of very fresh cheese, cut in
small dice, a teaspoonful of dry mustard, a little cayenne; stır
all the time; add a small amount of beer to prevent burning.
Keep adding beer, about half a pint in all. Serve hot on toast..
73





CHEESE FONDU
DUT a tablespoonful of butter in the chafing dish; when
melted, add a cup of fresh milk and a cup of fine bread
crumbs, two cups of grated cheese, a salt-spoonful of dry mus-
tard, a little cayenne. Stir constantly, and add, just before
serving, two eggs beaten light.
mus-
71


書
​


是
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measures
one mir
Serv
cream
WHEATENA FOR BREAKFAST.
DOUR very slowly one measure of Health Food Company's
Wheatena into six measures of slightly salted, actively boil-
ing water. Boil one minute; serve with cream and sugar. If
to be served cold use seven measures of water instead of six,
and pour the mush into moistened moulds. Turn out when cold.
It can also be cut in slices and fried in butter in the chafing.
dish. I cannot praise too highly this delicious cereal.
Se
se
even
sure





The Health Food Company
Appends a list of several of its most important Foods, with brief statements of some of the conditions in
which they are known to be beneficial.
PEELED WHEAT FLOUR.-An ideal - Whole Wheat Flour," producing a darkish bread very rich in
nitrogenous and phosphatic elements: a wonderful builder-11p. $9.00 per bibl.; $475 per half barrel; 5c. per lb.
COLD BLAST EXTRA FLOUR.-A very superior brenc-making substance, making the best light-colored
bread in the world. $10.00 per bbl.: $5.25 per half bbl.; 514c. per lb.
WHOLE WHEAT GLUTEN.- Used advantageously in Diabetes, Bright's Disease, Over-fatness, and in all
conditions in which starch proves harmful. In boxes, 250,
CEREAL COFFEE.- valuable fattening nutrient subtitute for tea, coffee and cocoa. In boxes, 300,
WHEATENA.—The very best Breakfast Food known to man; quickly cooked, deliciously flavored, easily digested,
and very nourishing. In boxes, 25€.
UNIVERSAL FOOD.-A great builder-up in all feeble conditions; a perfect food foi dyspeptics. In boxes, 50c.
INFANTS' UNIVERSAL FOOD.-Considered superior to all other artificial ſoods, securing solid flesh, rosy
complexions, good bones, teeth and hair In boxes, 50C.
LACTIC WAFERS.- Relieve all stomach and bowel troubles in balies and young children. In boxes, 50c.
MICMAC.-A very valuable stomachic for use in dyspepsia and headaches and in all choleraic or diarrheal states.
In bottles, $1.00.
VITALINE.-The best restorer of wasted nerves, and waning powers 1: has proved very useful in Diabetes, Bright's
Disease and Consumption. In bottles, $1.00.
GLUTEN SUPPOSITORIES.--A local nutrient of great value in constipation and piles. In boxes, 50c.
Free by mail on receipt of price.
THE HEALTH FOOD COMPANY,
No. 74 FOURTH AVENUE, NEW YORK, N.Y.


Kitchen Furnishing
.....
FOREIGN AND DOMESTIC COOKING UTENSILS,
COPPER AND TIN MOLDS,
CUTLERY,
EDDY'S REFRIGERATORS,
AGATE WARE.
LEWIS & CONGER,
601 & 603 Sixth AVENUE. $ 1,338 & 1,340 BROADWAY.


Johnston's Fluid Beefz
Is the only Extract ever offered containing the ENTIRE
NUTRITIVE PROPERTIES OF BEEF.
It is not only nutritive, but very palatable, and being in the form of a conserve (or paste) may be
spread on thin slices of bread to form a delicious sandwich, or, if dissolved in boiling water, a perfect
BEEF TEA is at hand. Each pound of JOHNSTON'S EXTRACT OF BEEF contains the ENTIRE
nutritious properties of twenty-five pounds of good, sound, lean of beef. The preparation is not only a
CONVENIENT but an ECONOMICAL adjunct to the larder, for the speedy production of BOUILLON,
SOUPS, FLAVORING OF SAUCES, etc. No family should be without it.
The United States Government have largely adopted JOHNSTON'S BEEF in the Army and Navy for
the use of officers and men.
DR. HARKNESS, the eminent Analytical Chemist of London, pronounces it a MOST PERFECT
FOOD. Sold by all Fine Grocers in Glass or Tin Jars of varied sizes.
GENERAL AGENTS FOR THE UNITED STATES,
ROBERT SHOEMAKER & Co.
N. E. CORNER FOURTH AND RACE STREETS, PHILADELPHIA.





Ng
Mr. Giles F. FILLEY, who has a record of thirty-eight years as a
RUEHOHS RFSUTA
HVELASHESULE. manufacturer of stoves, has been for many years experimenting, in
PERFECT HYOLINIC order to overcome the great objection to baking and roasting in an
COOKING
sezned by using the
oven containing impure air. How to overcome this objection without
TOIN NEW CHARTEROAK increasing the consumption of fuel, or admitting fresh air without
WIRE JAVTE OVEN DOOR cooling the oven below the baking point, was the great problem. In
bend top Becial
d an
w 1881 Mr. Filley made the discovery that by inserting a sheet of fine
88, Mr Filley made the discove
wire-gauze in the oven-door, the air would pass through the gauze in the form of jets without chilling the
air in the oven, and at the same time it created a current in the oven which would carry off the impurities
as fast as generated by the expanded air coming in contact with meats or bread. This simple appliance not
only thoroughly purifies the air in the oven during the process of baking and roasting, but prevents the
evaporation of the juices of the meats. Repeated experiments show that by admitting into the oven, in the
form of.jets, a constant supply of fresh air, we have roasted and not baked the meats, and that the juices
retained are double in amount and far better in favor than those produced in the air-tight oven. Good,
healthful food will produce better results than any medicine you can swallow, and as the Charter Oak with
the wire-gauze door is the only cooking apparatus that can produce pure food, it will be for your interest to
purchase the New Charter Oak. The health of your family and friends should be your first consideration.
We claim for the Charter Oak that it is totally different from all other stoves. Its internal construction,
weight, extra large ovens, durability, extra large flues, extra quality of metal, perfect operation, economy of
fuel, and above all, the wire-gauze oven-door, producing thoroughly purified food, are not to be found in any
other stove ever made. Every dealer who secures the exclusive sale of the Charter Oak, and makes it his
leading stove, will be enabled to work up a trade that his competitor cannot take away. It is impossible to
obtain a duplicate pattern, as the special features of the Charter Oak are all patented, and all infringements
are prosecuted by us to the full extent of the law. Correspondence is solicited.
Respectfully,

EXCELSIOR MANUFACTURING COMPANY, SAINT LOUIS.


Goldberg, Bowen & Co,
- of the Leading Grocers,
Selephone No. 1: -428 to 432 Pine Street, --San Francisco, Cal.
FACTS! FACTS! .
It is now clearly established that our Grand Emporium is the only representative on the Pacific Coast
for the highest class
Groceries, Teas, Coffees, Wines, Table Luxuries, Mineral Waters and Beers,
Representing nearly every nation on the earth, and our prices are conceded on all sides below any other
house in this city.
OUR CIGAR Department,
EPARTMENT,
Recently added to our business, has proved a great success, all purchasers being fully convinced that the
value given them has never been reached before in this market. Twenty per cent. saved by all purchasers
of Havana and Key West Cigars. Hotels and Clubs should avail themselves of this enormous saving.


1
1
1



Fred'k W. Devoe.
Jas. F Drummond.
J. Seaver Page.
White Lead Brushes
Ready-Mixed paints
Manufacturers and Importers of
+ PAINTERS COLORS $
. Eine Varnishes and Japans
ARTISTS MATERIALS
Copper Foulton and William Sts.
* NEW YORK *






GRANITE IRONWARE
EIRON-WARE
AE
Supplies THE GREAT AND LONG-Felt Want of
House-keepeRS FOR SUITABLE Cooking Vessels.

ILO
For Broiling, Baking, Boiling,
Preserving.
MARK.
2
TRADE
Is Light, Handsome, Wholesome, Dur.
able and Easily Cleaned.
CRTNI
is
THIS TRADE MARK
WA
Combines the Strength of Wrought
Iron and the Polished Surface
of Porcelain.
ON EVERY PLEOE.
THIS BEAUTIFUL PICTURE,
“GRAN-IE-TA,''
1 2 X 28, cloth back, metal mounting at top and bottom, ready for
hanging, can be had for 15 cents by addressing the manufacturers.
GRANITE IRONWARE is for sale by all first-class dealers in Stoves,
Hardware and House-furnishing goods.
MANUFACTURED ONLY BY THE
St. Louis STAMPING COMPANY,
ST. LOUIS, MO.
( 96 Beekman Street, New York,
BRANCHES: 16 Lake Street, Chicago.
( 98-102 (ross Street, Bostou.
ABLE


a Quarter of a Century.
*
*
*
In September, 1890, it will be five and twenty years since at Junction City,
Kansas, we commenced supplying the wants cf Officers and their families sta-
tioned at Fort Riley. In 1865 Junction City had 300 people-110w about 5,000
Then Fort Riley, a garrison of three cr fcur companies--now the finest Military
Post in the United States, whose permanent garrison will be twelve troops of
Cavalry, five batteries of Artillery, and 500 to 1,CCC recruits.
Fort Riley having been by Act of Congress, made a School of Instruction
for Cavalry and Artillery and for Mounted Recruits. To the officers and their
good wives of the 4th, 5th, 6th, 7th, Sth and 10th Cavalry, the 5th, 13th, 16th,
18th and 20th Infantry, and 2d Artillery, who have been stationed at Fort
Riley, we desire to extend our compliments and thanks for many favors in the
past To those of regiments who may in the future be located here, please bear
in Inind that B. ROCKWELL & CO is headquarters for Army people in
Junction City,
Very respectfully,
B. ROCKWELL & Co,