Historical iNnry UwNwS tJUHUym /' Heat your Building with>sS5*=J)*=^) HOT WATER, STEAM OT AIR 1 I would be pleased to make you prices on same. Also on Plumbing and Tin Work. THREE RIVERS, MICH. J O IIII vJllTTlirl* Receipt for keeping Warm or Cool as the case may be. Just now buy your Underwear, Cloak, Shawl, Blankets, Furs, or Winter Hat at the & # it is:'~--~ ...BI6 STORE. For Summer buy Mosquito Net, Tarlatan, Organdies, Dimities, French Lawns, Ginghams Percales, Gauze and Lisle Underwear, Spring and Summer Millinery at the Big Store. Large assortment and Lowest Prices al- ways prevail here. CHAS. STARR. THE BEST RECEIPT OF ALL Is the receipt for Buying your DRY GOODS Right. THE POLICY OF THIS STORE Is to gain the friendship and esteem of every patron who enters within its doors. Want you to feel that every atom of business intel- ligence we possess is being used to further your buying interests, firmly believing that by so doing we best further our own. There are no class distinctions here. The young and the old, the rich and poor can alike feel assured of a cordial reception and a care- ful consideration of their buying WiEDS. It is to the loyalty of our buying public tna>*HGOwe our growth. Buying for the men folks can done here also. Everything new and good in Clothing, Furnishing Goods, Hats, Caps, Boots and Shoes Cloaks, Carpets and Curtains. • —NO TROUBLE TO SHOW GOODS. • ..FROHLICH & KAPR. THREE RIVERS, MICH. Qur Greeting. To all women who live to learn and would learn to live, these pages are oilered by the compilers, in the hope that they may prove crumbs of comfort in many perplexing hours. We desire to thank all kind contrib- utors and all who have added anything to the success of our undertaking. Careful at- tention to details, we believe, will prove every receipt offered to be valuable. In the abun- dance of material oflered, lack of space com- pelled the omission of many good things. 2 SOUPS. water, one half cup sago soaked in cold water, pepper and salt. Cut beef in strips and joint chickens, slice vegeta- bles, chop herbs, put all on with water to cook slowly for six hours. Take out chicken and beef; salt and pepper and put into jar. Strain soup, pulping vegetables through a sieve. Season and divide it, pouring one half on meat in jar and setting in pot of hot water to cook (covered) two hours more. Heat the rest and skim, put in sago, simmer for one half hour, then pour out. When two hours have passed, pour out stock in bowl; when cold put on ice. P. C. CELERY SOUP. Cut a bunch of celery fine and boil it thoroughly one hour. Add one quart of chicken broth, one cup sweet cream, pepper and salt. Mrs. S. A. Walton. TOMATO SOUP. This serves from eight to ten. Three cups of stock, two cups tomatoes strained, two cups milk and cream mixed, two tablespoons melted butter, two tablespoons flour, pepper, two teaspoons sugar. While stock is warm- ing, melt butter, add flour to butter, and pepper; mix well, add gradually to warm stock and cook smooth. I T MIINPEYftPfl Books and Stationery. J i 11 ITIUIIULI Ob UUi Fancy Goods for Xmas Presents. v i,,.§i«£—H^v soups. 3 Heat milk and add slowly to above. Salt to taste, and heat tomatoes, with pinch soda, and add the last thing before serving. Mrs. C. A. Dockstader. MOCK BISQUE SOUP. Stew one-half quart of tomatoes till soft enough to put through a colander, then stir in one-half teaspoon of saleratus dissolved in a little warm water, Mix a teas- spoon of corn starch with a teaspoon of water, have a quart of milk hot in a double boiler and thin the corn starch with a little of it, then stir all into the milk and boil ten minutes, put in one-third cup butter, salt and pepper to suit. Miss Rettie Hartman. CREAM TOMATO SOUP. One quart can of tomatoes, cook a few minutes in a very little water, put through a wire sieve to remove seeds. Add one quart of stock made from meat and bones, or water if you have no stock, season with salt and let it just boil. Just before serving add one-half cup of cream. Plain tomato soup may be made by omitting the cream and adding boiled rice, or a little celery, or both. Mrs. E. B. Linsley. I T MIINPFY Xi Pfl books and stationery. Ji !• mUnULl Oil UUi FANCY GOODS FOR XMAS PRESENTS. 4 soups. BEAN SOUP. Take one quart of white beans, put them in a kettle to boil with plenty of cold water. When boiling, add one- half teaspoonful of soda. Let them boil twenty minutes, then drain through a colander, rinse them off with cold water, return them to the kettle, add one gallon of boil- ing water and let them cook one hour. Then add one pint of rich milk, two tablespoons of butter, season with pepper and salt. C. NOODLE SOUP. - Two eggs beaten until light, add pinch of salt and mix with flour until it forms a stiff dough. Roll as thin as paper and cut in thin strips, boil in chicken broth minutes. Mrs. Caldwell. POTATO SOUP. Peel and slice six medium potatoes, pour water enough over them to cook, add a little salt. When tender add one quart of milk, a little pepper and sweet cream or butter, Mrs. S. S. Reed. CORN SOUP. Grate the grain from twelve ears of corn and scrape them to get the milk. Let it boil thirty or forty minutes J. T. MUNCEY & CO.ch,na'UmPs- Tol"/^^ Frames- Art L 6 SOUPS AND FISH. and fry them to a light brown in a tablespoon butter. Add to the onions a pint of sweet milk, a quart of boil- ing water, a pinch of salt, pepper and sugar. Cook slowly half hour and put through a sieve. Add the yolks of three eggs, well beaten, and a cup of cream. Serve im- mediately. , Mrs. C. A. Fellows. .FISH. " The silvery fish Grazing at large in meadows sub-marine, Fresh from the waves, now cheers Our festive board. " To fry brook trout or any other small fish : Clean the fish and let them lie a few minutes wrapped singly in a clean dry towel, season with pepper and salt, roll in corn meal and fry in one-third butter and two-thirds lard. Drain on a sieve and serve hot. FISH DRESSING One pint grated bread, two tablespoons melted but- ter, one egg, one onion, a little celery salt, salt and pep- per, no water; the butter and egg will moisten it enough. Allow one and one-half hours, with moderate fire, for a Ji Ti MUnCeV & CO, WaM PaPer, Window Shades and School Books. FISH. 7 three pound fish. MRS. J. F. Dunckel, Springfield, Mo. ONION DRESSING FOR BAKED FISH, TURKEY, CHICKEN, ETC. Crumb up the bread needed for the dressing, season with salt and pepper and moisten with water. Add enough chopped onion to flavor. Mrs. E. P. Hart. BAKED FISH. Clean, rinse and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry but drier; sew it up and put in a hot pan with some drippings and a lump of butter, dredge with flour, and lay over the fish a few thin slices of salt pork or bits of butter. Bake an hour and a half and baste occasionally. Garnish with parsley or sliced beets. Mrs. Jas. Ellett. CODFISH A LA MODE. Teacup of codfish picked up fine, two cups of mashed potatoes, one pint of cream or milk, two eggs well beaten, half cup of butter, salt and pepper. Mix well, bake in baking dish from twenty to twenty-five minutes. E. E. J. Ti MlinCGV & COi WsU PaPer, wlnd°w Shades ana School Books. 8 FISH. SCALLOPED FISH. Boil a large whitefish; pick it up fine, taking out the bones. Make a sauce of a quart of milk, a little thyme if desired, a few sprigs of parsley, a small onion, simmer together until well flavored. Wet two ounces of flour, stir with a quarter of a pound of butter and stir until it thickens, then strain it over two well beaten eggs; season with pepper and salt. Put some of the sauce in a pudding dish, then a layer of fish, etc., with sauce on top. Cover with cracker crumbs and brown in hot oven. A. B. SALMON TURBOT. Put two heaping teaspoons butter into a sauce pan and place over the fire. When hot, add two level teas- spoons of flour and stir until smooth; add one pint of milk, salt and pepper, and cook until quite thick. Cover the bottom of baking dish with salmon picked fine, add bits of butter, then a layer of the dressing, another of fish, and on the dressing lastly a layer of bread crumbs and bits of butter. Bake twenty minutes. Any cold fish may be used in place of salmon. Mrs. S. A, Walton. ESCALLOPED SALMON. Make a sauce of one pint of milk, half a small onion, one tablespoon of flour dissolved in a little milk, salt and J. T. Muncey & Co. Baby Carriages, Toy Wagons, Velocipedes, Etc. IO FISH AND OYSTERS. butter, one teaspoon tomato catsup. Put egg in at the last minute. Put fish on platter and pour sauce over all. Miss Lizzie Pratt. SALMON CROQUETTES. One pound or one can of cold boiled salmon, one teaspoonful of salt, one tablespoonful chopped parsley, juice of half a lemon, a little cayenne pepper, one cup cream or milk, one tablespoonful of butter, one table- spoonful flour. Drain the salmon, remove the bones and skin, add salt, parsley, lemon juice and pepper. Mix thoroughly. Put the cream on to boil. Rub the butter and flour together until smooth and then stir them into the boiling cream. Stir until thick about two minutes. Pour this over the salmon, mix thoroughly and turn on a dish to cool. When firm, form into cork shaped croquettes. Roll first in fine bread crumbs, then cover with egg and roll again in bread crumbs, this time a little coarser than first. Miss Mae Tracy. OYSTERS. OYSTER SOUP. One pint milk and one pint water, one quart oysters, two tablespoons of butter, and season to taste. Have Ji Ti MlinCGy & COi Albums, Bibles, Glass Medallons, Stationery. 12 OYSTfiRS. flour and cover with good rich milk, that has first been v boiled. Last cover with an upper crust. Bake in hot * oven for one-half hour. Mrs. Chas. Cox LITTLE PIGS IN A BLANKET. Cut English bacon in thin slices, have large oysters, wrap an oyster in each slice of bacon, fasten with a tooth- pick, heat a frying pan hot, and cook the pigs just long enough to crisp the bacon. Put on small pieces of toast and garnish the dish. Do not brown the pigs; thev do not look as nice. Mrs. C. H. Harris. OYSTER CROQUETTES. For family of four to six. One-half can of oysters chopped fine, then add one-half of liquid, one cup mashed potatoes, one-half teaspoon salt, one-fourth of pepper. Add enough rolled crackers to thicken and make into small flat rolls or croquetts. Then dip croquettes in beaten egg and roll in cracker crumbs. Fry quickly in butter or lard. Mrs. J. S. Wisner. ESCALLOPED OYSTERS WITH MACARONI. Break into small pieces six macaroni sticks, boil twenty minutes in salt water. Then butter a dish, sprinkle the bottom of the dish with fine cracker crumbs. Mrs. M. Engleman, Millinery and Dressmaking. OYSTERS AND VEGETABLES. 13 A layer of oysters, then a little butter, then a layer of macaroni and another of oysters, until you have filled your dish. For the top use cracker crumbs, then cover with grated cheese, lastly add a one-half cup of milk. This is a very nice dish. Mrs. Stutz. OYSTER PATTIES. One pint rich milk, one tablespoon flour, small piece of butter and salt. Put milk and butter into a sauce pan, when it is hot add the flour stirred smooth with a little cold milk. Have one quart of oysters drained and add to the thickened milk. Cook until the oysters curl slightly and the milk is creamy, stirring constatly to pre- vent scorching. This mixture can be kept several days. The pattie shells may be bought or made of pie crust and baked in patty-pans the tops separate. When you wish to serve the patties make the oyster mixtures hot, pour a little into each shell, put the cover on, put into a hot oven a few minutes and serve immediately. Mrs. E. B. Linsley. VEGETABLES. "Take the goods the Gods provide Thee," ESCALLOPED POTATOES AND ONIONS. Take sliced raw potatoes and onions, put in baking 14 VEGETABLES. dish, well buttered, first a layer of potatoes, then onions, then butter, salt and pepper; alternate each layer, well seasoned, until dish is filled, putting potatoes on top. Fill dish nearly full with milk and bake one hour. Francella E. Knowles. ESCALLOPED POTATOES. Slice raw potatoes very thin, best done on a cabbage cutter. Let them lie in cold water one-half hour. But- ter a pudding dish, put in a layer of potatoes, sprinkle salt, pepper, bits of butter and dust of flour. Continue until the dish is full. Fill the dish two-thirds up with milk. Bake two hours. Let the dish be covered until nearly done. Then remove the cover and brown. POTATOES A LA CREME. Chop cold baked potatoes, put them in a sauce pan in which sweet milk or cream has been heated, Add a generous lump of butter, salt, pepper, a little flour. Cook until thick on the top of the stove. When in the dish to serve, put a little more butter on the top. Mrs. Dickinson. CREAMED POTATOES. Put one tablespoonful butter in a frying pan and when it bubbles add one tablespoonful flour, one cup of hot milk with salt and pepper to taste. Then add one VEGETABLES. 15 pint cold boiled potatoes cut into small dice, and bake until brown. MRS. PERRIN. POTATOES AU GRATISS. Slice cold potatoes in a dish, then take one table- spoon of butter and two of flour and rub together until smottered. Then add one pint of milk and boil. Add to this two tablespoons grated cheese, the well beaten yolk of one egg, salt and pepper, and stir in while hot. Then take layer of potatoes and layer of dip, until dish is full. Then sprinkle with cheese and cracker or bread crumbs and bake one-half hour. FRIED POTATOES. Slice cold boiled potatoes and chop a little, season with salt and pepper and moisten just enough to shape well. Roll thin in flour and fry in plenty of butter. They are much improved by adding cold meat chopped fine and a few crackers rolled. Mrs. E. P. Hart. SWEET POTATOES. Boil as many potatoes as desired, when done pour and cover with rich milk; add teaspoonful of butter, thicken with tablespoonful of flour stirred to a cream. Season with pepper and salt. MlSS Hattie Doty, COOKED CELERY. Take the portion of celery stalks not suitable for VEGETABLES. I "J tablespoons of molasses, one teaspoonful salt. Place in the oven and bake three or four hours. Keep the beans covered with hot water. Mrs. C. Schwartz. COLD SLAW. Two-thirds of a cup of vinegar, one egg, two table- spoons sugar, one teaspoon mixed mustard, butter the size of an egg. Stir until it boils, and when cold pour over the shaved cabbage. MlSS LOUISE Wahl. HOT SLAW. Chop cabbage very fine and cook in a little water until quite tender. When done drain it well, put into an earthen dish and add a dressing as follows: Two eggs, well beaten, five tablespoons vinegar, three tablespoons sugar, teaspoon mustard, butter size of an egg. Cook this and while hot pour over the cabbage. Keep warm, but do not let it cook after the dressing is added. CREAMED CABBAGE. Cut cabbage on cabbage cutter if possible. If not, slice very thin. Cook until very tender or about one hour in water. Salt, pepper and butter. When done add a cup of sweet or sour cream. Let boil up and serve. Mrs. D. City Laundry, W. F. Gephart, Proprietor. Best work in the city. VEGETABLES. 19 STEWED ONIONS. Cook as for boiled onions and when quite done turn off all the water, add a teacupful of milk, a tablespoonful of butter, pepper and salt to taste. Let come to a boil and serve hot. D. CORN FRITTERS. To one pint of grated sweet corn add one egg, one- half cup of melted butter, one small teacupful of flour, one teaspoon of baking powder, salt and pepper to taste. Fry in butter. MRS. F. H. CASE. CARROTS. Carrots should be boiled about two hours. They are very nice in soups or broth. Cut them in slices length- wise or dress them as potato fricasses or serve plain. Mrs. J. A. Pratt. PARSNIP CROQUETTES. Take three or four good sized parsnips and boil until tender, mash and season with a little butter, salt and pepper. Sift some flour on a plate, drop a large spoon- ful of the parsnip into it and roll about until well coated and formed into a ball. When you have a sufficient number ready, drop them into boiling lard and fry a deli- cate brown. Serve hot. Elinor C. Keyport. The newest dress goods at H. Pimstein & Bro's. 20 MEATS. " Man wauts bat little here below. As beef, veal, mutton, pork, lamb, venison, show. " Meats to be roasted or broiled, should be given the greatest amount of heat possible at first, that the surface may be hardened and the juices retained. ROAST BEEF. After the meat is well washed, rub salt into it and dredge it with flour. Put into the oven, baste every fifteen minutes until done. A piece of beef weighing ten pounds requires two hours. Allow ten minutes for every pound. To make the gravy take the drippings from meat after the fat has been turned off, add a little hot water and a little browned flour dredged in; stir it all the time and let it come to a boil. Mrs. J. A. Pratt. ROAST TURKEY WITH OYSTERS. Clean a turkey and lay it in a dripping pan. Prepare a dressing of stale bread, composed of one quart of bread crumbs and one cup of butter, and water enough to moisten. Add to this two dozen of oysters, pepper and s;ilt to suit the taste Mix all and stuff the turkey with it; put butter over the outside and some water in the The latest style shoes are found a,t Pimstein & Bro's. MEATS. 11 dripping pan, set it in the oven and bake until done, basting quite often. Never parboil a young turkey. L. H. ROAST LAMB. To roast the hind quarter of a lamb requires about two hours. Put in the pan, salt and dredge with flour. Baste frequently while roasting; serve with mint sauce. Mrs. J. A. Pratt. BEEFSTEAK SMOTHERED IN ONIONS. Grease a hot spider with butter or suet from the meat and fry the steak till half done, then cover very thickly with sliced onions. Season very well with butter, pepper and salt, and put a little water in the spider to prevent burning, cover closely and set where they will cook more moderately. If not cooking fast enough turn the meat so the onions will come to the bottom. Serve hot, with onions on top of the steak. Mrs. W. E. Clark. STUFFED BEEFSTEAK. Is as nice for dinner as a much more expensive roast and can be prepared from a rather poor flank or round steak. Pound well, season with salt and pepper, then H. Pimstein & Bro. sell goods at right prices. MEATS. 23 CHICKEN PIE CRUST. One cup of sweet cream, one cup of sweet milk, four tea cups of flour, four full teaspoons baking powder, salt. This may be used for biscuits. Mrs. Morris Wolf, Centreville. MRS. WALBORN'S CHICKEN PIE. The chicken should be well cooked and meat taken from bones. To :ake crust for a small chicken pie, sift One and one-half teaspoonsful of Royal baking powder into a pint of flour. Work well into this a piece of butter the size of an egg, add one good half cup of milk and a pinch of salt, mix into a soft dough. Line your pan with part of dough and put in chicken meat well seasoned. Fill the dish almost full of gravy, put on top crust with a hole in. Bake thirty minutes in a moderate oven. PRESSED VEAL. Boil until thoroughly done three pounds of veal, salt and pepper to taste, then pick to pieces or chop very fine. Dressing: One cup of the liquid, butter the size of an egg. Let this come to a boil and stir in two well beaten eggs. Boil two minutes, stirring constantly to keep it smooth. Add more salt and pepper if necessary. Pour over the meat and mix well. Place in pan and press. Mrs. Newell Case. 24 MEATS. SPICED VEAL OR CHICKEN. Three pounds nicely chopped meat, three well beaten eggs, eight small crackers, rolled, one tablespoon salt, one tablespoon black pepper, one teaspoon sage. Make into a compact and bake slowly. Put the gravy that the meat was boiled in over this when you put it into the oven. Mrs. A. A. Udell, VEAL TERRAPIN. Cut cold veal into small pieces and add six hard boiled eggs cut fine, salt, pepper, and a little nutmeg. Make a cream sauce. Put one tablespoon of butter into sauce pan, and when melted add two tablespoons flour and rub smooth. Add one pint of milk and when this cream sauce is quite cooked, add your meat mixture and just heat through. VEAL DUCK. ' Season a large veal steak with pepper and salt, and spread with a dressing, such as is used for poultry, sea- soned with sage or thyme. Roll up carefully and tie in place with twine. Cover with some thin slices of salt pork and secure all by folding around it a thin white cloth. Put in a dripping pan with a little water. Bake slowly for one hour. Then remove the cloth and brown for another hour, basting often. Serve with the gravy poured over it. Mrs. S. A. Walton. MfiATS. 2 5 VEAL CROQUETTES. Three cups of veal chopped fine, one cup of boiled rice,' three-fourths cup of butter, two stalks of. celery chopped fine or one tablespoonful of celery salt. Season highly with pepper and salt. Mix and make out in small rolls. Roll in cracker crumbs, have lard very hot and fry same as fried-cakes. Serve warm. Mrs. E, V. Jackson. COLD TURKEY—BAKED. Mince cold turkey or chicken with biscuit or bread crumbs and moisten with the gravy or milk, if water is used add butter, season this well and put in a pan. Before putting in oven break enough eggs over the top to cover, and then cover this with fine cracker crumbs, and put in oven and bake twenty minutes. It is a delicious dish. Miss Anna Kincaid. COLD LAMB IN TOMATO SAUCE. The remains of cold lamb or mutton are cut into meat slices and put onto a platter. Cook pint of toma- toes and put through a strainer, add pinch of soda, tea- spoonful of sugar, salt and pepper. Mix one tablespoon- ful of butter and two of flour, add this to the hot toma- toes and when smooth set aside to cool. Put spoonful sauce on each slice of meat and garnish with parsley, or, the meat may be added to sauce and all served hot. 26 MEATS. MEAT CAKES. One cup of bread crumbs soaked in one cup of sweet milk, one cup of any kind of cold meat chopped fine, two eggs, two tablespoons of flour, one teaspoonful baking powder, salt and pepper to taste. Fry in plenty of grease like griddle cakes. If desired add little onion or parsley. T. BREAKFAST DISH. Take pieces of cold beef, veal or chicken, chop, stew, season with salt, pepper and butter. Thicken slightly and pour over thin buttered toast. Serve hot. Mrs. W. E. Clark. CHICKEN CROQUETTES. One pint of chopped cooked chicken, one tablespoon of salt, onehalf teaspoon pepper, one cup cream, one tablespoon of flour, one tablespoon of onion juice, one tablespoon lemon juice, three tablespoons of butter, one pint bread crumbs. Put the cream on to boil, mix the butter and flour well and add to boiling cream, boil two minutes stirring, then add two eggs well beaten. Set away to cool, shape in cones, roll in cracker crumbs. Fry in hot lard. Mrs. H. D, CUSHMAN. TOMATO SAUCE FOR CROQUETTES. Cook one quart canned tomatoes about ten minutes. 28 MEATS. breakfast as you would mush. It will keep several weeks in the winter. Mrs. Haines. MINT SAUCE. Two tablespoons of mint chopped fine, one table- spoonful of sugar, one-fourth pint of vinegar. Heat all together. TO PRESERVE MINT SAUCE. Pick leaves from stems, pack in glass jar and cover with vinegar. On top put tablespoon of mustard seed and bits of horseradish. In the winter when wanted, take out the quanity, chop, add sugar as called for in any receipt, a little vinegar and it is ready for use. TURKEY DRESSING. One pound terderloin, chopped fine, two cups cracker crumbs, two eggs. Summer savory, one pint of oysters, pepper and salt. A very good receipt. Mrs. Caldwell. CHICKEN PIE. Boil a good sized chicken until tender, season it when about half done. Remove the large bones, put the chicken with the gravy and sliced boiled eggs in a deep dish, lined with a crust made as follows: Three pints of flour, one pint of sweet milk, one teacup of butter, two 30 EGGS. spider and keep shaking the same as when popping corn, when cooked through, salt, pepper and roll up and place on a hot platter. Ham omelette may be made the same way by adding a cup of chopped ham just before rolling, or cheese omelette by adding a cup of grated cheese in the same manner. FRANCELLA E. KNOWLES, BAKED OMELETTE. Five or six eggs, small teacup milk, butter size of a walnut, cut in pieces. One tablespoonful flour, little salt. Beat yolks, add butter, milk, flour, salt, lastly beat whites. Butter a dish the size to hold it and put in while dish is hot. Bake until brown. Miss Anna Matthews. OMELETTE SOUFFLE. Whites of two eggs, yolk of one egg, one rounding tablespoonful of powdered sugar, one teaspoonful of vanilla. Beat the yolks until light, add to it the vanilla, then beat the whites until stiff, add powdered sugar and beat until very stiff. Pour over this the yolk and vanilla and stir until thoroughly mixed. Place in a lightly greased dish and bake in a moderate oven about five minutes. Mrs. W. Mowrer. EGGS A LA CREME. Hard boil twelve eggs, slice them in rings. In the bottom of a large baking dish place a layer of bread or §ALAt>§. 37 POTATO SALAD. Boil small potatoes with jackets on, slice or cut in dice for dressing. Take yolks of three eggs beaten, but- ter size of a walnut, one cup of vinegar, not very sour, heaping teaspoon of ground mustard, stirred up in a little vinegar, tablespoon of sugar. Put all together and let come to a boil or until it thickens, stirring to keep from scorching, or, set the dish into one of boiling water to cook. Take a good layer of potato, salt and pepper it and strew on a little sliced onion, then a little dressing, and repeat until you have the amount you want. To one cup of dressing use onehalf cup of cream, it improves it but is not necessary. You can use any cold boiled pota- toes but it is better to use small ones with jackets on. If onion is not liked, use celery or cucumber. Mrs. Younkman. CABBAGE SALAD. Chop or cut fine part of a head of cabbage. For the dressing use one egg, three tablespoons of butter, one tablespoon of sugar, nearly onehalf cup of vinegar and onehalf teaspoon of salt. Cook in double kettle until it thickens. Let stand until cold, then mix with the cab- bage and stir all together. LAURA Baum. J. I. Buss, 2nd Ward Grocer, dealer in Groceries, Provisions, Flour, Pork, Notions, Cigars and Tobaccos. 46 SALADS. preparing all kinds of salad dressing, a silver or wooden fork should be used and all the materials should be very- cold, and the oil pure and fresh. Mash the cooked yolks until perfectly smooth, then rub in the raw yolk. Work at least five minutes, then add the salt and pepper and the oil drop by drop, stirring steadily all the time, then add by degrees the vinegar and it is ready for use. Use lemon juice in place of vinegar if desired. Add oil and vinegar until you have the desired amount of dressing. It is not necessary to use more eggs, but let the oil and vinegar make the quantity. Mrs. C. A. Fellows. SALAD DRESSING, Yolks of eight eggs, two tablespoons of mustard mixed with a little boiling water. Beat eggs and mustard and add salt and cayenne pepper to taste. Then add a pint of vinegar, one teacup of butter, and when boiling, stir gradually into the yolks. If your vinegar is very sour use a little less. When you use the dressing, add cream whipped stiff. Mrs. C. H. Harris. SALAD DRESSING. One heaping tablespoon cold butter, same of flour, mix together, and add one teaspoon sugar; mix well and J. I. Buss, 2nd Ward Grocer, dealer in Groceries, Provisions, Flour, Pork, Notions, Cigars and Tobaccos. 42 SALADS AND BREAD. BOTTLED SALAD DRESSING. Beat the yolks of eight eggs, add to them a cup of sugar, a tablespoon each of salt, mustard, and a scant one of black pepper, half a cup of thick cream. Mix thor- ough, bring to a boil, add a pint and a half of vinegar and one cup of butter, let come to a boil and then pour upon the mixture, stir well and put in bottles or pint cans. It will keep for months in the hottest weather and is excellent for any kind of salad, where a mustard dress- ing is used. Try it. Mrs. E. MAYONNAISE DRESSING. One cup vinegar, two eggs, two tablespoons sugar, one teaspoon mustard, one teaspoon flour, one teaspoon salt (scant), onehalf teaspoon black pepper (scant) and a pinch of cayenne pepper. Warm the vinegar, take a tablespoon of the vinegar, the flour and mustard and mix. Add eggs and beat well, then the other ingredients and boil all together. When done add a small piece of butter. Set away to cool and when used add onehalf cup of cream. Mrs. C. H. Sage. 44 BREAD. . BREAD. Boil three good sized potatoes and put them through a sieve, add three tablespoons of sugar, same of salt, pour on three quarts of warm water, and add one cake of Yeast Foam, dissolved in warm water; then add flour enough to make a thin batter, and let stand in a warm place over night. In the morning mix stiff and when light, shape into loaves without much kneading. Let raise and bake forty to fortyfive minutes. Will make five large loaves. Mrs. Newell Case. BREAD. Five or six large potatoes boiled and mashed, add to these one tablespoon lard, one of sugar and one of flour, scald with potato water and then put through colander. Soak one cake of yeast and add a little flour to it. When the sponge is cool enough, add the yeast, and in the corning thicken with flour and beat well as you would a cake. Set to rise and when light, mix stiff and let rise again, then make into loaves and bake. Mrs. Lon Wescott. BOSTON BROWN BREAD. Two cups of corn meal, two cups of graham flour, onehalf cup of molasses, one teaspoon of soda dissolved in hot water, enough sour milk to make a batter"a little thicker than for griddle cakes. Steam three hours, then bake in a hot oven ten minutes. Mrs. S. S. Reed. BREAD. 45 BROWN BREAD. Three cups of sour milk, onehalf cup molasses or brown sugar, three tablespoons melted lard, three cups of graham flour, two cups wheat flour, two teaspoons soda. Put batter in greased tin and let stand onehalf hour to rise. Bake in a moderate oven. Mrs. Geo. C. Graham. GRAHAM BREAD. One pint of sour milk, one teaspoon of soda, one of salt and half a cup of molasses. Stir in a quart of graham flour and bake two hours in a moderate oven. One pint of graham flour and one pint of corn meal can be used if preferred, or onethird white flour with the graham. Mrs. Isaac Crossette, INDIAN BREAD. Two cups of corn meal, two cups of boiling water, stir and let stand to cool, add one cup molasses, onehalf cup yeast, two cups of graham flour, sifted, one teaspoon salt and one teaspoon soda. Let rise over night and bake onehalf hour or steam three hours. Mrs. H. H. Whipple. STEAMED BROWN BREAD. Two and onehalf cups sour milk, onehalf cup molas- ges, two cups of corn meal, one cup of graham flour, one BISCUIT AND GEMS. 49 CURRANT BISCUIT. Two cups of sour milk, one teaspoon soda, two tablespoons cream, two tablespoons sugar, pinch of salt, onehalf cup of currants, and add flour until they only just drop from the spoon. Drop about two tablespoons in each place on greased tins and bake about twenty min- utes. Good hot for tea or cold for lunch. A. W." LEMON BISCUIT. Three cups sugar, one cup lard, one pint sweet milk, two eggs, five cents worth oil of lemon, five cents worth baking ammonia, roll fine and dissolve in warm water adding a little salt. Roll thin and bake in quick oven. Mrs. A. Millard. SQUASH BISCUIT. For two dozen biscuit, take two and onehalf cups of bread sponge after it is light, add twothirds of a cup of squash that has been cooked and put through a colander, two tablespoons butter, small tablespoon sugar, unless sweet biscuits are preferred when more will be required, teaspoon salt. Mix thoroughly and mold into biscuit with flour, let rise and bake onehalf hour. Mrs. C. A. SIMONDS. Wm. Thomas, dealer in Wood and Ipe, 4th ward, phone 29. 52 WAFFLES, CORN BREAD, GRIDDLE CAKES. little salt, flour enough to make a little thicker than for pancakes. Have waffle iron hot and greased with but- ter. Mrs. Chas. Starr. EXCELLENT WAFFLES. One pint sour milk beaten to a cream, onehalf cup butter, one teaspoon soda, one teaspoon salt, two eggs, white and yolks beaten separately, added to the batter just before baking. Flour for a moderate stiff batter. Irons mus be very hot before using. Mrs. B. Burns. "steamed CORN BREAD. Two cups buttermilk, two cups cornmeal, two cups flour, onehalf cup molasses, one teaspoon soda, pinch of salt. Steam three hours and bake twenty minutes. Mrs. S. Spear. RICE GRIDDLE CAKES. One cup cold boiled rice, one cup sweet milk, one egg, one. tablespoon melted butter, onehalf. teaspoon salt, one cup flour, one good teaspoon baking powder. Bake on a hot griddle, immediately. Miss Louise Wahl. Strength and flavor are essential to satisfactory cooking. JENNINGS' FLAVORING EXTRACTS. Absolutely Pure. ■ 54 PUFFS AND JOHNNY CAKE. corn starch, two teaspoons of baking powder, four eggs, beaten separately. Bake in gem pans. Mrs. Kelsey. HAM PUFF. Scald one pint milk, onehalf cup butter thickened with one cup flour mixed smooth with cold milk. When this cools add the well beaten yolks of eight eggs, then the whites well aeaten, and one and onehalf cups finely chopped ham, Bake in a dish standing in a pan of water. Mrs. Geo. G. Armitage. JOHNNY CAKE. Three cups of sour milk, one cup of flour, one tea- spoon of soda, one egg, onehalf teaspoon of salt, onehalf cup of sugar, cornmeal enough to make a thin batter. Bake in a hot oven in shallow tins. Mrs. S. S. Reed. JOHNNY CAKE. Two eggs, one cup flour, two of corn meal, onehalf of sugar, two tablespoons of melted butter, a little salt, two teaspoon baking powder and enough sweet milk to make a thin batter put in last thing. Mrs. James Bouton. Strength and flavor are essential to satisfactory cooking. JENNINGS FLAVORING EXTRACTS. Absolutely Pure, BREAD; TOAST AND FRITTERS. 55 STEAMED BREAD. One cup sweet milk, one cup of sour milk, two and onehalf cups corn meal, onehalf cup flour, onequartercup molasses, one teaspoon soda. Steam four hours and put in oven ten minutes. MRS. A. COYLE. GRAHAM CREAM TOAST. Cut six slices of delicate graham bread, one pint of rich cream, butter and salt to taste. Toast bread brown, remove crust, butter, arrange in dish with cover. Bring the cream to a boil, salt and pour over toast. Cover and serve. ' MRS. W. H. PERRIN. SALLY LUNN. Two eggs, onequarter of a cup of butter, two table- spoons sugar, one cup sweet milk, two cups flour, heaping teaspoon baking powder. Bake in long flat tins, cut in squares and eat while hot. Miss E. Haff. APPLE FRITTERS. Two egg, well beaten, onehalf teaspoon salt, one cup milk, two and onehalf cups of flour, two tablespoons of sugar, two tablespoons baking powder, four apples thickly sliced; flavor with vanilla. Fry as you would fried cakes and serve hot with maple syrup or a lemon sauce. Mrs. F. H. Case. Strength and flavor are essential to satisfactory cooking. JENNINGS' FLAVORING EXTRACTS. Absolutely Pure, 56 pies. PIES " How dear to my heart are the pies of my childhood, The pies that my mother used to make, The apple, the pumpkin The dearly loved mince meat, The joy of all, which in boyhood I ate." PIE CRUST. Take three cups of sifted flour, one cup of lard, a little salt, and mix the lard through, the flour with a knife, add onehalf cup of cold water, still stirring with the knife, mix as little as possible after the water has been added, and do not handle more than is necessary. PIE CRUST. Half pound lard, one pound flour, rub well together, use ice water enough to wet the lard and flour, a pinch of salt, mix it lightly. Puff paste: Take equal proportions of flour and butter, mix flour with ice water, roll and spread with the butter. Fold over and roll until butter is all mixed in. MRS. W. MOCK MINCE PIE. One cup powdered crackers, one cup molasses, one cup raisins, two cups sugar, two cups water, one cup vinegar, onethird cup of butter, one teaspoon cinnamon, 58 pies. PUMPKIN PIE) Two well beaten eggs, onehalf cup\i|par, two table- spoons of pump"kin, onehalf pint rich milkVflMittle cream would improve it), a pinch of salt. Stir wft||S*iogether, season with cinnamon and ginger. Bake witflfcunder crust in a hbt oven. MRS. F. B. WATSON. SyUASH PIE. Two eggs, twothirds cup sugar, small teaspoon salt, heaping cup of squash, ginger to taste. Beat the eggs thoroughly, add squash and milk enough to make about the consistency of thick cream. If cinnamon is liked, sprinkle a little over the top and bake with one crust. Mrs. C. A. Simonds. CUSTARD^PIE. Three eggs, save whites of two for^osting, one pint of milk, four tablespoons of cream and onehalf cup of sugar. Flavor and bake with rich under-crust in a moderate oven, cover over with meringue of the whites of two eggs and onehalf cup of powdered sugar and brown. Mrs. W. H. Perrin. COCOANUT PIE. One pint cocoanut, one pint milk. Put the cocoa- nut in part of milk and let it soak five minutes. Three eggs, two tablespoons sugar, and the whites of two eggs for frosting. MlSS ANNA KlNCAlD, PIES. 61 knife until thoroughly mixed, then rub lightly and quick- ly with hands. Beat the eggs and add to mixture, form dough into round ball and roll carefully to keep in shape. Fit to pie tin and bake. For filling: One pint cream or rich milk, yolk of six eggs, six rounding tablespoons of granulated sugar, two heaping tablespoons flour, one teaspoon vanilla. Beat yolks of eggs and gradually add flour and sugar. Put cream in double boiler and when at boiling point add sugar and eggs, stirring constantly to keep from curdling. For merangue: Whites of six eggs, six tablespoons pulverized sugar, few drops vanilla. Put merangue on pie while the filling is hot and brown in slow oven. This crust can be used for apple tarts by filling crust with stewed apples, put chopped almonds over top and browning. BAY VIEW COOKING SCHOOL. BOSTON CREAM PIE. One cup of sugar, one and onehalf cups flour, three eggs, the whites and yolks beaten separately, two table- spoons water, two tablespoons baking powder, lemon extract to taste. Stir all together and bake a light brown. When baked split open and fill with the cream. Cream filling: One cup of sugar, onehalf cup flour, two eggs, Stir together and pour into a pint of boiling milk and cook until it thickens and then put in a piece of butter the size of a walnut. Add le non and vanilla extract. Mrs. J. A. Pratt. 62 PIfiS. LEMON CREAM PIE. One teacup powdered sugar, one tablespoon butter, two eggs, one lemon, juice and grated rind, removing the seeds with care, one cup boiling water, one tablespoon corn starch, dissolved in cold water. Stir the cornstarch into the water. Cream butter and sugar and pour ovor them the hot mixture. When quite cool, add lemon and beaten eggs. Bake in open shell. Put the beaten whites of two eggs and powdered sugar over the top. Mrs. Warren Willits. CREAM PEACH PIE. Line a pie tin with rich paste, peel, halve and se«d peaches enough to fill the pan, mix two tablespoons of flour with one cup of sugar and sprinkle over the peaches, fill the pan with thick sweet cream and bake until done. Canned peaches may be used or apples cut in small pieces. EMMA Masser. RASPBERRY CREAM PIE. Rub onethird of a cup of butter and the same of sugar to a smooth cream, add the beaten yolks of four eggs, a large tablespoon raspberry jam and onehalf cup of thick rich cream, line a small pie plate with puff paste, bake the paste and cook the mixture in a double boiler, put it in the paste and when done frost it with the beaten whites of the eggs and a little sugar. Set in oven to brown. Martha C. Pies. 63 MARLBOROUGH PIE. Pare tart, mellow apples, quarter and take out seeds, stew in a little water until soft enough to put through a sieve. To twelve tablespoons of apple put same of sugar, six spoons melted butter, onehalf pint of milk, the juice and rind of one lemon, some nutmeg. Bake in one crust, use whipped cream if you like it. Mrs. C. H. Harris. GREEN GRAPE PIE. ' One and onehalf cups of sugar, twothirds cup flour, two tablespoons of butter, mix well together and put onehalf of this mixture on the lower crust, fill with grapes little larger than peas. Put the remainder of the mixture over them and put on top crust. H. D. STRAWBERRY PIE. Bake a rich crust, fill with strawberries and cover with powdered sugar. Beat whites of two eggs, add a little sugar, spread over the top and set in oven to brown. To be eaten immediately. MRS. C. NEff. VINEGAR PIE. One egg, one heaping tablespoon flour, one cup of sugar. Beat all well together, then add one tablespoon sharp vinegar, one teacup cold water and flavor with nut- meg. Bake with two crusts. Mrs. E. A. Hoisington. 66 CAKES. Full line of Choice Millinery at MRS. C, P, BUCK'S, PORK CAKE. Fat salt pork, one pound; strong coffee, one pint, brown sugar, four cups; stoned raisins, one pound, citron or English currants, onehalf pound; flour, nine cups; soda, one tablespodnful; nutmeg, one teaspoonful; cinna- mon, one teaspoonful. Chop pork very fine, put in coffee boiling hot and let stand on stove a few minutes before adding other ingredients. MRS. J. C. Thoms. MARSH MALLOW CAKE. For this cake use one and onehalf cups of pulverized sugar, onehalf cup butter, 'one and threefourths cups of flour, onefourth cup "corn starch, two teaspoons baking powder, onehalf cup of milk, whites of eight eggs. Bake in two oblong layers. For filling: Two tablespoons gelatine dissolved in eight tablespoons water, beat into this four cups of XXXX sugar, confectioners. Beat thirty minutes, flavor with lemon juice or vanilla. Mrs. Otto Dickinson. ANGEL'S FOOD. One and onehalf tumblers of sugar, measured after the sugar has been sifted four times, one tumbler flour, measured after the flour has been sifted three times, add one teaspoon cream tarter and sift again; beat the whites 68 CAKES. SIXTEEN TO ONE CAKE. Three eggs, twothirds of a cup of butter, two cups" of very dark sugar, one cup of sweet milk, one cup of grated chocolate, one teaspoon of soda, three cups of flour, flavor with vanilla. One cup of sugar, the choco- late, and onehalf of a cup of milk, put on the stove and let heat not boil. Yolks of eggs, butter and remaining sugar stirred, to which add the heated mixture, lastly flour, soda and remaining milk. Frosting and filling for layers: Three cups of sugar, enough water to melt, let boil. To whites of three eggs, well beaten, add the boiled syrup. Mrs. L. O. Miller. GOLD CAKE. Yolks of eight eggs, onehalf cup of milk, twothirds of a cup of butter, one and onehalf cups of sugar, beat all well, add four cups of sifted flour, one teaspoonful of baking powder, flavor to taste. Bake forty minutes. M. M. Smith. SILVER CAKE. Whites of six eggs, twothirds of a cup of butter, two cups of sugar, four and onehalf cups of flour, one cup of sweet milk, two teaspoons of baking powder. Beat the sugar and eggs ten minutes, put all the ingredients to- Strength and flavor are essential to satisfactory cooking. JENNINGS' FLAVORING EXTRACTS. Absolutely Pure. > __ . 72 CAKES. three ounces butter, one lemon, three ounces sugar, two eggs. Mix baking powder and flour together, cream the butter, add sugar and eggs well beaten, the juice and grated rind of lemon and flour. Beat well, put in a but- tered tin and bake threefourths of an hour. Let cool, cut in thin slices and spread with lemon icing. Mrs. Barkman. ROLL JELLY CAKE. One cup sugar, one cup flour, three eggs, one table- spoon milk, one teaspoon baking powder. Beat eggs well, but add the other ingredients as lightly as possible, as much beating will toughen it. Bake in thin sheets, cover with jelly and roll. Mrs. Otto Dickinson. ICE JCREAM CAKE. Make a good sponge cake, bake onehalf an inch thick in jelly pans and let them get perfectly cold. Take one pint thickest sweet cream and beat until it looks like ice cream, make very sweet, flavor with vanilla. Blanch and chop a pound of almonds and put very thick between each layer. This is the queen of all cakes. Mrs. J. P. McKey. Strength ana flavor are essential to satisfactory cooking. JENNINGS' FLAVORING EXTRACTS. Absolutely Pure. CAKES. 75 spoon soda. Mix together quickly, putting soda into the milk and mixing in milk last. Mrs. Wm. Reed. AUNT BETSEY'S CAKE. Twothirds cup butter, two cups brown sugar, one cup molasses, five cups flour, one and onehalf cups cold water, two eggs, one teaspoon each of soda, cloves, one- four h teaspoon of nutmeg, threefourths e»ps- of cinna- mon, one pint chopped raisins. f{.( Mrs. Dunham. CORN STARCH CAKE. One cup confectioner's sugar, onehalf cup butter, twothirds cup sweet milk, whites of three eggs, two cups flour, onehalf cup cornstarch, two teaspoons of Royal baking powder, one teaspoon flavoring. Mrs. Arthur E. Howard. WHITE SPONGE CAKE. Whites of ten eggs, one and onehalf cup fine granu- lated sugar, one and onefifth cups flour, sifted twice, one teaspoon cream tarter, one tablespoon lemon juice. Bake slowly for one hour. Mrs. Geo. STUTZ. Strength and flavor are essential to satisfactory cooking. JENNINGS' FLAVORING EXTRACTS. Absolutely Pure. 76 CAKES. SPONGE CAKE. One cup of sugar, one cup of flour, three eggs, well beaten, two tablespoons of water, one tablespoon of vanilla. MRS. Walbokn. SPANISH BUNS CAKE. One and onehalf pints of flour, one pint of sugar, four eggs, one cup of butter, one cup sweet milk, three teaspoons baking>powder, one tablespoon of cloves, two tablespoons of cinnamon. Bake in two square tins and frost. Mrs. C. Neff. MARBLE CAKE. For the white part take one cup sugar, the whites of three eggs, onehalf cup of butter, twothirds cup of sweet milk, two cups of flour, two teaspoons baking powder and one teaspoon vanilla. For the dark part take one cup of brown sugar, one cup of molasses, yolks of three eggs, onehalf cup of butter, one cup of sour milk, two tea- spoons soda, spice to taste, three cups of flour. Mrs. G. C. Graham. SPICE CAKE. One cup of sugar, one cup of sour cream, two eggs, one teaspoon each of different spices, one teaspoon soda, Kauffman & Woodring's Candy Factory is the Cheapest Place in the City. i£fe 78 CAKES. MOLASSES CAKE. One cup of sugar, one cup of molasses, onehalf cup of butter, spice to taste, two tablespoons of soda dis- solved in a cup of boiling water, three cups of flour and two well beaten eggs. Mrs. W. H. Hatch. COFFEE CAKE. One cup of brown sugar, one cup of molasses, one- half cup of butter, one cup of strong coffee, three cups of flour, one egg or the yolks of two, one heaping teaspoon of soda, one tablespoon of cinnamon, one teaspoon of cloves, two cups of raisins, onequarter pound of citron. This may be made without eggs. Mrs. F. H. Coon. COFFEE CAKE. One cup of butter, one cup of strained coffee, one cup of raisins, one and onehalf cups of sugar, three and onehalf cups of flour, one teaspoon of cinnamon, one tea- spoon each of nutmeg and soda, two eggs. Mrs. W. E. Counter. SPONGE CAKE. Three eggs, whites and yolks beaten separately, one and onehalf cups of sugar, one and onehalf cups of flour, Kauffman & Woodring's is the place to buy Fine, Fresh and Pure Home Made Candies. -'. "s? 80 CAKES. teaspoon cloves, two teaspoons cinnamon,- one and one- half teaspoons soda. £; Mrs. P. Evert. FILLING FOR LAYER CAKE. One cup of sweet cream, one cup of C. sugar, one cup of hickorynuts, meats chopped fine. Cook all to- gether until thick enough to spread on cake. f . Mrs. C. O. Hill. < CREAM FROSTING. One and onehalf cups of granulated sugar, onehalf cup of milk. Boil moderately exactly five minutes. Set in cold water and stir until thick enough to spread. Flavor, Anna Mathews. WHITE ICING. One cup of granulated sugar, onethird cup of water, onefourth cup of butter, one teaspoon of vanilla. Boil five minutes and beat until white and creamy. Mrs. J. W. Chigston. YELLOW ICING. Take the yolks of three eggs, beat well, add one and onehalf cups of powdered sugar. Beat fifteen minutes. Mrs. D. C. Bigbee. If you want Fine Ice Cream, Water Ices, or Frozen Puddings, go to Kauffman & Woodring's. CAKES. 81 ITALIAN ICING. Boil one cup of sugar until it hairs, add one cup of seeded raisins, chopped fine and the beaten white of one egg. Mrs. Lon Wescott. GOOD FROSTING. For one cake take the white of one egg, the same quantity of water; stir, do not beat. Add enough quad- ruple X confectioners sugar to make a stiff froth. Mrs. Caldwell. LEMON FROSTING. Onethird cup milk, one cup granulated sugar, yolk of one egg beaten very light, grated rind and juice of one- half lemon. Mix well, boil five minutes, stirring frequently. Cool by setting in a pan of cold water, stir- ing constantly until thick enough to spread. Frost at once and set in a cool place. Granite or porcelain dish should be used for cooking, and the cake must be cold or the frosting will run. Let frosting spread, using a knife very little. Miss Anna Mathews. CHOCOLATE CARAMEL FROSTING. One cup sugar, one square of chocolate, onchalf cup milk, butter the size of a hickorynut. Boil until thick. Flavor with one teaspoon of vanilla. Mrs. G. E. Miller. DESSERTS. 85 BREAD PUDDING. One quart of grated bread crumbs, one quart of milk, yolks of four eggs, well beaten, butter the size of an egg, .one cup of sugar, two teaspoons baking powder, two tea- spoons of lemon for flavoring. Mix all together and bake. Beat the whites of the eggs with a cup of pow- dered sugar, one teaspoon of lemon and orange. Cover pudding with this and bake until slightly browned. Mrs. C. Klocke. TAPIOCA PUDDING. Four heaping tablespoons of tapioca, soaked over night in a little water, one quart milk, one teacup sugar, four eggs. Put milk in a dish and set it in a dish of boil- ing water, add the tapioca and let it scald till tapioca looks clear. Then beat the eggs and sugar in a little milk, pour this in the tapioca and stir all the time until it thickens as cream. Then take out and flavor with vanilla. Use the whites of two eggs with three table- spoons of sugar for frosting and set the pudding in the oven to brown. MlSS ANNA KlNCAID. FRUIT TAPIOCA. Soak two tablespoons of tapioca over night in a little water, in the morning heat one pint of milk, add the tapioca and boil twenty minutes. Beat the yolk of one A trial will convince of the merits of T. K, & L 88 DESSERTS. BAKED INDIAN PUDDING. One quart milk, five dessert spoons of meal, scald meal in the milk, onehalf cup of sugar and half a cup of molasses, a little salt and a little ginger, suet the size of an egg, butter may be used. Chop the suet, bake three hours in a moderate oven. Add a few raisins if choose. Mrs. J. Willits. FRENCH PUDDING. Part I. Onehalf box gelatine, previously soaked in milk, one quart of milk. Cook in a double boiler. When hot add the beaten yolks of six eggs, two table- spoons sugar. Cook like custard and flavor with vanilla. Part II. Boil one cup white sugar and one cup hot water till clear and stringy. Then pour over the beaten whites of six eggs. Unite the two dishes, mix well and pour into molds to cool. This will keep for several days, and if served in sherbet cups or on small white plates is quite the daintiest desert imaginable. Laura Frederick. COTTAGE PUDDING. Onehalf cup butter, onehalf cup sweet milk, two cups flour, one cup sugar, three eggs, two teaspoons bak- ing powder. Bake and serve with sauce. Mrs. J. J. Studley. Taylor's Kidney & L. Cure will not disappoint you. Try it! DESSERTS. 89 MOUNTAIN PUDDING. One pint milk, yolks of two eggs, two tablespoons of cocoanut, onehalf cup of rolled cracker crumbs, one table- spoon sugar. Bake half an hour in a moderate oven. Frosting : Whites of two eggs, two tablespoons sugar, flavor with lemon. Mrs. E. A. HoiSINGTON. RICE PUDDING. One coffee cup of cooked rice, threequarters of a cup white sugar, one cup of seeded raisins, one level table- spoon of corn starch, three pints of new milk, two eggs, butter size of an egg. Bake onehalf an hour. Mrs. J. Willits. APPLE-RICE PUDDING. Boil half a pound of rice in a custard kettle until it is tender in one quart of milk sweetened with half a cup of sugar. Pare and core seven or eight good cooking apples, place in slightly buttered baking dish, and put a teaspoon of jam or jelly into each cavity, and fill with rich cream. Put the rice in around each apple, leaving top uncovered. Bake thirty minutes, then cover with the whites of two eggs. Sift on sugar and return to the oven for ten minutes. Serve with sweetened cream. Mrs. Jas. Ellett. FOR ALL THE CITY NEWS READ THE DAILY HUSTLER. DESSERTS. * 91 tin and slice apples in it. Make a batter of one cup of cream (sour and not very rich), one teaspoon soda, one egg, a little salt, and flour enough to make a stiff batter. Pour this over the apples and bake. When done, turn bottom side up and spread thickly with butter and sugar. To be eaten warm. Mrs. S. Benfer. PRUNE PUDDING. One pound stewed prunes, whites of four eggs, one cup of sugar. After prunes are stewed, drain off the juice, remove the stones and chop. Beat the eggs very stiff, add the sugar gradually beating all the time, then stir in chopped prunes. Bake twenty minutes in a moderate oven. Serve cold with whipped cream. Mrs. Specht. PRUNE WHIP. Twenty or more prunes stewed until the juice is almost gone, then cool, stone and chop fine. To whites of from four to six eggs beaten light, add six tablespoons pf sugar with the chopped prunes and beat well. Put in baking dish and bake about twenty minutes until it puffs up. The oven must not be very hot. Serve with cream. Lora I. Blood. Taylor's Kidney & Liver Cure, Manuf'd only by L. 0. Miller, 94 DESSERTS. ries and pour over whipped cream and a little of the juice. Gertrude Bean. STRAWBERRY SAUCE Beat half a cup of butter and one cup of sugar to a cream, add the well-beaten white of one egg and a large cupful of ripe strawberries thoroughly crushed. Mrs. J. B. Dickinson. PUDDING SAUCE. Piece of butter the size of an egg, four tablespoons of sugar, onehalf teacup of hot water, onehalf teacup of peach or other fruit syrup, white of an egg or two. Cream butter and sugar together very light. Add boiling water, then fruit juice and just before serving the white of an egg beaten to a stiff froth. Mrs. Moore. PICKLES, PRESERVES, ETC. " Peter Piper picked a peck of pickled peppers. CUCUMBER PICKLES. Line a stone jar with horseradish leaves, put in the cucumbers and pour over them boiling water and let stand over night or a little longer. Put in a kettle and PICKLES. 97 stand over night; drain in the morning through a colan- der, then boil all in two quarts of water and one quart of vinegar fifteen or twenty minutes; drain again, then add seven pints of vinegar, three pounds of brown sugar, one- half pound white mustard seed, same of celery seed, and two tablespoons each of cloves, ginger, cinnamon and ground mustard. Put all in a kettle and boil for fifteen or twenty minutes, then put in crocks or cans. Mrs. F. M. Farres. MIXED PICKLES. One quart of small cucumbers, one quart of sliced cucumbers, tw.o quarts small onions, three heads of cauli- flower, six green and red mangoes, onefourth pound mus- tard, one ounce each of turmeric and celery seed, six cups sugar, two cups flour and one gallon vinegar. Soak vege- tables in salt water over night. Cook cauliflower in fresh water, then onions in same water, then cucumbers and mangoes. Mrs. Chas. Cox. MUSTARD PICKLES. One gallon best cider vinegar, onehalf pound bruised ginger, onequarter pound mustard, onehalf pound salt, onehalf pound mustard seed, two ounces turmeric, one- half ounce curry powder, one ounce ground white pepper. Boil together ten minutes, after which place in a stone jar closely covered, and add the pickles* such as small - 104 CATSUP. grated horseradish roots, one teacup of fine salt, onehalf teacup each of white and black mustard seed, one table- spoon ground black pepper, two red peppers, chopped without seeds, four celery stalks chopped fine, one teacup nasturtions, chopped fine, one teaspoon each of ground cloves and mace, two teaspoons ground cinnamon, one teacup sugar and three pints good vinegar. Mix the above well and it is fit for immediate use. Mrs. L. O. Miller. TOMATO CATSUP. One peck tomatoes ; when cooked soft, strain through a sieve if you do not wish the seeds in, otherwise through a colander. Add one good sized onion tied in a cloth, cook down nearly half your juice, then add one coffee cup brown sugar, two heaping tablespoons cinnamon, three tablespoons salt, onehalf teaspoon red pepper. Tie the spices in a cloth. Just before taking up, put in one pint vinegar and let come to a boil. MlSS E. HAff. TOMATO CATSUP. One peck of tomatoes, boiled and strained through a sieve and onehalf peck of very ripe peaches, boiled and strained through a sieve. Put the two together and boil down thick, then add one pint of good vinegar, one pint of sugar, boiled a little, one tablespoon each of salt, black pepper, cinnamon, allspice and cloves. When done, add two tablespoons mustard. MRS. A. C. SHELDON. CATSUP. IOS CUCUMBER CATSUP. One dozen of cucumbers and three onions. Peel, grate and drain in colander. Add salt and pepper to taste, with vinegar enough to moisten. - Put in small bottles and seal. MlSS LORA BLOOD. GRAPE CATSUP. Four pounds of grapes, two pounds of light brown sugar, one and onehalf pints of vinegar, one teaspoon each of cinnamon and cloves and a little salt and pepper. Cook the grapes and run through a sieve and then make as other catsup. Mrs. E. M. Breese. CURRANT CATSUP. Five pounds currants, three pounds sugar, one pint vinegar, one tablespoon each of ground cloves, cinnamon, allspice, black pepper and onehalf tablespoon salt. Boil twentyfive to thirty minutes and seal when cold. Miss Anna Kincaid. CHILI SAUCE. One quart tomatoes, pared, one pepper, two onions, chopped fine, two tablespoons of sugar, one of salt, one teaspoon of finger, one teaspoon cinnamon, onehalf tea- spoon of cloves. Cook all together one hour. While hot put in bottles and seal. Mrs. S, Spear. 106 CHILI SAUCE. CHILI SAUCE. Scald and peel twentyfour medium sized tomatoes and seven medium sized onions, and chop these together with three mango peppers. Add two cups of brown sugar, one quart of vinegar, one teaspoon black pepper, onehalf teaspoon of cinnamon, cloves and allspice and onehalf cup of grated horseradish. Boil three hours slowly. Mrs. Fred Buergin. TUTTI FRUTTI. Place one pint of the purest alcohol in a jar, add one quart firm large strawberries and one quart of granulated sugar. Stir gently several times during the day. Next day add one quart red currants, stemmed, and same quan- tity of sugar. On the third day add red cherries, pitted, and on the fourth red raspberries. Stir frequently every day. Every time fruit is added put in the same quantity of sugar. Along with the raspberries put in five large bananas, sliced thin. On the fifth day peel a pineapple, remove every particle of the eyes, place in a good-sized earthen dish and shred fine. Pour over it a bowl of sugar and stir the whole into the mixture. Later, when peach- es are large and fine, peel two quarts, cut into small squares and add with a quart of sugar. There is no cook- ing of the fruit or heating of the alcohol. Simply stir in the fruit in the normal state. It does not need to be sealed, but must be kept in a cool place. In a week or CHILI SAUCE AND COOKIES. 107 ten days it will be ready for use. These preserves are particularly nice when served at dinner, with the meat course. Mrs. Wm. Wolf. .COOKIES. COOKIES. One cup of sugar, one cup butter, onehalf cup sour milk, two eggs, one teaspoon soda, and nutmeg. Mix soft. Mrs. J. W. French. COOKIES. *' One and onehalf cups sugar, oae cup lard, three eggs, seven tableblespoons sweet milk, one teaspoon soda, two teaspoons baking powder, pinch of salt, nutmeg to taste. Mrs. Ikeler. SUGAR COOKIES. Two cups coffee sugar, one cup butter, two eggs, eight teaspoons sour cream, one teaspoon soda and five cups flour. -a#*':>'* Mrs. Robert Green. COOKIES. Yolks of four eggs beaten up in a teacup, fill up with Io8 COOKIES. sour milk, into which put one level teaspoon soda. One cup each of white and brown sugar, one cup butter and lard, onehalf teaspoon lemon extract, pinch cinnamon. Mix soft, handle with a knife. Mrs. F. B. Watson. LANTRY COOKIES. Three eggs, one and onehalf cups of sugar, one cup of butter and lard, one scant teaspoon soda in little hot water, one teaspooit of baking powder in flour. Mrs. C. C. Bobb. CHOCOLATE COOKIES. Two cups of sugar, one cup of butter, threequarters of a cup of sweet milk, two eggs, three tablespoons grated chocolate, two teaspoons of vanilla. Mrs. P. C. Swartwout. BRITTLE COOKIES. Two tull cups of sugar, one of butter, a ;cup of hot water, one teaspoon soda and nutmeg. Rollout with as little flour as possible. Mrs. HENRY Hall. CREAM COOKIES. Two cups of sugar, one cup of sour cream, one cup of butter, four eggs, one spoon salt, one spoon soda, nut- meg or vanilla. Mix soft. Mrs. H. D. CUSHMAN. COOKIES. I I t teaspoons ginger, flour to make stiff enough. Mrs. W. Thomas. GINGER COOKIES. One cup of molasses, one cup dark sugar, one cup of lard. Boil five minutes then let stand three or five minu- tes, and add onehalf cup of cold water, one tablespoon of soda, one teaspoon cinnamon and one of ginger. Mix very soft and bake in a quick oven. Mrs. D. C. Bigbee. GINGER SNAPS. One cup sugar, one cup shortening, one cup of molasses, six tablespoons water and one of ginger, two teaspoons soda, flour to mix quite stiff. Roll thin. Mrs. Hartzel. EXCELLENT GINGER SNAPS. One cup each of molasses, sugar and butter, one teaspoon of ginger, one of cinnamon. Heat all on stove but do not scald, then add two teaspoons soda, dissolved in a little hot water. Mix very stiff, as ginger snaps to snap must be mixed very stiff. Roll thin, cut with thin tumbler and bake quickly. GINGER SNAPS. One and onehalf cups of molasses, onehalf cup of sugar, twothirds cup of lard, two teaspoons of soda, one I I 2 COOKIES. teaspoon of ginger, onehalf cup of hot vvater and a pinch of salt. Mrs. J. A. Freese. MOLASSES COOKIES. One cup of molasses, one cup of melted lard,-onehalf cup sugar, onehalf cup boiling water, one teaspoon each of soda and ginger. Mix all together and let come to a boil, remove from fire and when cold add flour enough to roll. Mrs. J. J. Foster. SCOTCH COOKIES. Two cups sugar, one cup butter, onehalf cup sour milk, one teaspoon soda, two eggs. Mix hard ; sprinkle with granulated sugar over them and cut in squares. Mrs. Specht. DROP CAKES-CARAWAY. One cup of sugar, threefourths of a cup of butter, onefourth cup of sweet milk, one and onehalf cups flour, one and onehalf teaspoons of baking powder, one large tablespoon caraway seed, three eggs. Drop on tin or bake in patty-pans. Miss LUCY HOAG. DROP SPICE COOKIES. Place on the stove one cup of boiling water into which put one cup of molasses, one cup of brown sugar, one cup of butter, one egg, two teaspoons of soda, two COOKIES. I I 3 tablespoons each of cinnamon and ginger, two teaspoons of cloves^ five cups of flour. Drop on buttered tins and bake quickly. Mrs. L. O. Miller. hermits! Two cups of brown sugar, one cup of butter, one cup of chopped raisins, three tablespoons sour milk, three eggs, one teaspoon each of soda, cinnamon, cloves and a little nutmeg. Mix soft, and roll and cut like cookies. A cup of hickorynut meats may be added. Mrs. J. B. Dickinson. FRUIT JUMBLES. One cup butter, one and onehalf cups sugar, three eggs, well beaten, one cup raisins, chopped and seeded, one cup currants, one teaspoon cinnamon, onehalf tea- spoon lemon extract, one teaspoon soda, flour enough to make a soft dough, roll out like cookies. The jumbles are not good until they have been baked long .enough to soften so ewhat. Mrs. C. MURRAY. crullers: One tablespoon of butter, one tablespoon of sugar to every one, adding flour to make a duugh. Roll thin and cut in fancy shapes, fry in hot lard. Mrs. C. E. Hendryx. 114 Cookies. FRIED CAKES. One cup of sugar, one egg, one cup buttermilk, one small tablespoon of butter. Small teaspoon soda, one heaping teaspoon of baking powder. Mix rather soft and fry in hot lard. Mrs. HUSS. FRIED CAKES. Five eggs, one cup of sour cream, one cup of pulver- ized sugar, one teaspoon of soda, flavor with lemon or vanilla and enough flour to roll conveniently. Mrs. George Arnold. CREAM FRIED CAKES. One cup each of sour milk and sour cream, onehalf cup sugar, one teaspoon each of soda and salt, two eggs, and nutmeg. Mix soft. MRS. C. SNOW BALLS. One cup of sugar, four tablespoons melted butter, two eggs, one cup sweet milk, two teaspoons of cream tartar, one of soda, a very little nutmeg, one teaspoon of salt. Mix soft, roll out and cut with a round cutter, not too large, your tea canister top may be just the right size. Fry in hot lard and when cold, roll them in fine white sugar, then lay carefully on a plate. Mrs. Eggleston. icEs. i i 5 FRIED CAKES. Two cups each of sugar and sour milk, two eggs, six tablespoons lard, one large teaspoon soda, one scant tea- spoon ginger, salt. Formula: Heat milk, dip. melted lard from kettle into milk, put in salt and soda, beat well together. One quart of flour in a cake dish, mix sugar and ginger in flour, pour in milk with lard, break in eggs and mix as soft as possible. Mrs. H. Burch. DOUGHNUTS. One large cup fine granulated-sugar, two heaping tablespoons thick sour cream, one egg, one teaspoon salt, one cup good butter milk, one teaspoon soda, a little nut- meg if liked. Mix very soft and fry in hot lard, when cold roll in pulverized sugar. MRS. EGGLESTON. .ICES. " I always thought cold victuals nice, My choice would be a lemr-i ice. " ICE CREAM. Put two quarts milk on to heat and put two and one- half cups sugar in it. Then scald two teaspoonsful flour and one of corn starch in this. Then when cooked and put in freezer to cool add one quart cream and any kind of flavoring. Mrs. Wm Gibson. /■' I I 6 ICES. ICE CREAM. One quart milk, one pint cream, one tablespoon corn starch, one and one half tablespoons of flour. Scald the milk and then add one and onehalf cups sugar, then the flour and cornstarch mixed smooth in a little milk. Cook until thick, stirring constantly. Take from, the fire and strain. When cold, whip cream and add flavor to taste. Mrs. Geo. Wolf. VANILLA ICE CREAM. One pint milk, onehalf pound sugar, yolks of six eggs, one pint cream, one tablespoon vanilla. Scald the milk. Beat yolks and sugar together until light, then add them to the milk. Cook until it thickens, stirring con- stantly. Take from fire, add cream, and when cool add vanilla and freeze. Mrs. Geo. H. Thoma. CHOCOLATE ICE CREAM. Three quarts milk, one cake grated chocolate dissolved in hot water, two tablespoons corn starch, four table- spoons flour, two and onehalf cups sugar—cook all togeth- er. One pint cream, two teaspoonsful vanilla extract. Mrs. W. E. Counter. 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