GOOD COOKING DEPENDS JUST AS MUCH UPON GOOD MATERIAL AS IT DOES UPON SKILL There is nothing in the world more delicious than articles made with baking soda, such as soda biscuits, corn bread, batter cakes, etc., if the baking soda is a good baking soda. The very best baking soda made is WYANDOTTE BAKING SODA which is pure sure and good. It is so strong that you can use less of it than of any other baking soda. It is so pure that it produces only perfect results. If you have plenty of sour milk, there is, no cheaper or better leavening power than Wyandotte Baking Soda. A five-cent package of this soda weighs twelve ounces, which is more than you get for five cents of any other baking soda. THE J. B. FORD CO., WYANDOTTE, MICH. War Recipes \ t AT THE PALACE <^~ BAKERY You will find a full line of FRESH BREAD, PIES, CAKES. Try the COCOANUT MACAROONS and GERMAN RYE BREAD. WM. ILLI, Prop. ...213... EAST WASHINGTON STREET. STATE PHONE 238. I You Can Find The Most LADIES' $3.50 SHOE AHRILLS store Perfect Fitting ♦ The Dressiest I The Most Durable I In Every Way ! AT.. the Best ♦ 119 E. Washington St. Robison & Co...UV^y FINEST HACK AND LIVERY LINE IN THE CITY, Jkjljl * PARTIES A SPECIALTY.. •WHITE STAR LAUNDRY ...109... E. LIBERTY ST. SOPHIA ALLMENDINCiER, Proprietor. -GO TO JJOHN C.FISCHER'S —FOR HARDWARE and HOUSEFURNISHING 219... EAST HURON STREET. G. H- WTUD Q LEADING | Merchant Tailors l STATE PHONE | ...193... t 108 E. WASHINGTON ST. HARNESS and HORSE- Furnishing Goods a* Trunks & Telescopes Dress Suit Cases J- J- Valises. A. TEUFEL ! 307 SOUTH MAIN STREET, j MARTIN SCHALLER | I BOOK- SELLER n6... South Main St. Ann Arbor, Mich. 7 THE ANN ARBOR OOK nook Compiled by the S&P LADIES' AID SOCIETY of the j£ j* Jt ji jt. CONGREGATIONAL & CHURCH ® ® @ "Bad cooking is waste—waste of money and loss of comfort. Whom God hath joined in matrimony, ill-cooked joints and ill- boiled potatoes have very often put asunder."—Smiles. ANN ARBOR, MICHIGAN. 1899 .''Eil * 1 USE NO PINS The PRISCILLA * * HOLDS SKIRT UP AND WAIST DOWN * * * SMALL- INVISIBLE— SURE— Every woman desiring comfort and security uses PRISCILLA Shirt and Waist Holders. Don't be selfish—after using them tell your,friends'and'letthem enjoy a good thing. Take no sub- stitute. Your dealer" should have them. PRICE JO CENTS. The Safety Skirt Placket Company, ANN ARBOR, MICH. LADIES AND GENTS TAILORING Suits to order Pants - $14.00 to $40.00 $3.75 to $10.00 CLEANING AND REPAIRING A SPECIALTY GLEN, The Tailor. COR. STATE AND WASHINGTON. ENOCH DIETERLE EMBALMER and FUNERAL DIRECTOR Calls Attended Day and Night.... .116 EAST LIBERTY ST. PHONES 129. Residence, 533 South Fourth Avenue. * NEWIGOODS- STORE FANCY AND STAPLE. TABLE SUPPLY HOUSE. The Best of Service. Goods Delivered Promptly to any part of the City. Both Phones. BLAICH & GATES 1219 SOUTH UNIVERSITY AVENUE. PREFACE. "Of making many books there is no end," nor need one be looked for. No apology is offered for adding another to the many excellent Cook Books, for none now available contains the choice and tested recipes of many of the best cooks of Ann Arbor. In compiling this book there has been but one embar- rassment, an embarrassment of riches. To select from the large number of recipes offered those that could be published has been a formidable task, and mistakes must needs have been made. The Committee of Publication can only say it has used its best judgment, and regrets that it was compelled to omit many recipes perhaps quite as good as those published. The embarrassment is somewhat relieved by the free permission of nearly all contributors to use or omit their contributions. It is unfortunate that many failed to sign each recipe, as requested, in consequence of which some are published without proper credit. While a committee of the Ladies' Aid Society of the Con- gregational Church edited the work, yet recipes have been contributed so generally by the ladies of the whole city that the book is in fact, as in name, "The Ann Arbor Cook Book." Thanks are due to so many that mention by name is impossible. Special mention is due to Miss Hunt for the cover-page design, to Mrs. Angeli, for the valuable article on "How to Serve," which she, though very willing to assist, was yet most reluctant to prepare for publication, and to the advertisers whose support makes the work possible, and who have a message in their advertisements that will repay the attention of householders. With the hope that The Ann Arbor Cook Book will con- tribute to the welfare and comfort of the homes it enters, it is offered to the public. COURIER OFFICE, PRINTERS AND BINDERS, ANN ARBOR, MICH. CONTENTS. PACK. Index to Advertisers ----... s Soui IS 9 Fish and Shell Fish 25 Meats and Poultry -----.. 37 Breakfast, Luncheon and Side Dishes .... 1 1 Cooking with a Gas Range - - - . -92 Salads ------....97 Breads -----..... jQ9 Vegetables - - - . . . ... -129 Pickles and Relishes 145 Jellies and Preserves - - - . . . -15?) Cake* "----. 159 Pastry and Puddings - - 201 Creams, Ices and Desserts ------ 222 Chafing Dish Dainties 235 Confections ------... 240 Beverages ------... 243 For the Invalid Tray --..... 247 Hints on Serving 253 Miscellaneous -----... 258 Index, General 262 -US-ANN ARBOR CENTRAL MILLS Offer a full line of their products, including Jumbo Patent Flour, White Loaf Family Flour, Ajax Breakfast Food, Gold Dust Granulated Meal, Central Mills Graham Flour, Central Mills Rye Flour, Central Mills Buckwheat Flour, Guaranteed Absolutely Pure. And all kinds of Mill Feed. These goods are always reliable, our endeavor being to make each the best of its kind. If your grocer does not keep them, send your order direct to the mill. To those wishing spring wheat flour we supply PILLSBURY'S BEST. We are also dealers in all kinds of grain, beans and field seeds. BELL TELEPHONE j NEW STATE" f ALLHENDINQER 90 & SCHNEIDER 208-220 SOUTH FIRST STREET. YOU WILL NEVER REGRET IT ByHavin^us Bind Your Magazines ^wm your library. The expense is small. t£> GOOD STYLE BINDING 75 CENTS PER VOLUME. PRINTERS, BINDERS, PAPER SUPPLIES PRINTERS, _ _ t^t-, 4 - b,nders -*£ J. E.BEAL. PAPER SUPPLIES J * »*->♦ PASTEURIZED MILK and CREAM PURE AND WHOLESOME SOLD ONLY BY SANITARY MILK COMPANY, Have their wagon bring you a sample. INDEX TO ADVERTISERS. The advertisements in this book have been selected with care and are worthy of careful examination by every householder. Page Lamb .t Spencer. Groceries 47 Lambert, E., Shoemaking 165 Page Adams' Bazaar 15 Allraendinger A Schneider, Flour 7 Allmendinger & Wines, Pictures 181 Ann Arbor Electric Light Co. _ 200 Ann Arbor Huff Rug factory 96 H arbor Music Co. Luttwlg Pianos 79 Ann Arbor Savings Bank 265 Ann Arbor Railroad 2 A prill. Shoes 1 Arnold, Wm . Jewelry 234 Baker. Walter * Co . Ltd., Chocolates 177 Barker Bros, Painting 43 Beal, Shoes 51 Biermann. Fred Dis repair Shop 281 Bigalke & Reule, Groceries 59 Bischoff. J. George Florist 2!) Blaich A Gates, Grocers 4 Brown's Drug Store IKS Brown, J. A., Groceries 261 Butler AM In r. Insurance 181 Calkins'Pharmacy, rugs 189 Chapin, Edward J., Bicycle Repairs 43 Courier Publishing Co 7 Cousins A Hall. «florists 161 Crescent Net works Back Cover Cutting, Reyer & Co.. clothing 15 Davis, Harry M , Portland Cafe 27 Davis it Seabolt. Groceries 51 Dean A Co . Baking Powder, Spices.. 158 Detroit, Ypsilanti & Ann Arbor Ky__ 266 Deiterle. rnocli. a.... 4 Eberbach Hardware Co 120 Eberbach & Sons, Drugs 166, 17:!, 183 Electric Granite Works, Monuments 173 Exinger, H.C. The Fair ltd Farmers & Mechanics Bank 179 195. Back Cover Fashbaugh, Miss B. C, Millinery 32 First National Bank __ 59 Fischer, John i'., Hardware I Fogertv, vtrs. E. 11. Millinery 237 Ford, J. B. Co., Wyandotte .-oda Front Cover Glass, HO V Glen, Tailoring 4 Goodyear, Drugs 40, W!, 71, 88. 1U5, 119 Hall, K B., Coal 15 Hailcr, Jewelry 67 Haller. Martin, Furniture 76 Hangstert'er. V V., Confections 189 Hendricks. Millinery 181 Henue, J & Company, Groceries 29 Henne A Stangcr, Furniture 33 Herz, William. Painting, Decorating 113 Heusel Bros., Bakery 120 Higgins A Setter. China and Cut Glass 76 Iloelzle, .1. F.. Meat: 27 Holmes, Livery 43 Home Visitor w Hochrein, Wm., IVuinbing 165 Hutzel A Co., Plumbing 5'4 llit, Win., Bakery l Jennings Flavoring Extract Co 169 Johnston, G, W. & Company. Meats and Groceries 36 Kenny A Quill Ian, Plumbing 185 Koch's Andre w Kyer Milling Co . Flour 108 Lovell's. Fancy Goods 264 Linilenschmitt A Apfell. Clothing— 83 Lulck Bros., Planing Mill 265 Mack' s Co , Dry Goods, Furniture... 83 Mann Bros . Drugs 181 Markbain, Leona G., Fancy Work.-- 15 Martin, O. M„ llnderlak ng 29 Michigan Bell Telephone - 27 Miller & Pray, Groceries 12i Mills. E. F. & Co , Dry Goods— 67 Moore Hardware Co 203 Morton, Mrs.. Millinery 101 MueMigA Schmid, Hardware 113 Muehlig. F. J., Undertaking 293 Mummery's Drug 110. 163, 165 O'Toole, L, Sewing Machines SUM Parsons W. J. A Co , Groceries 237 Polliernus, M.. I, Livery 1S5 Quarry, Drugs 79 Kehfuss A S Meats 33 Reinhardt, Wm. C, Shoes In! Rentschler. Photographs.. _. ___ 03 Richards, Henry, Coal and Wood 43 Hinsey & Seabolt, Groceries 185 Robinson's Turkish Bath Cabinet 200 Robinson' s De livery 1 Rohde, L.. Coal and Wood 51 Safety Skirt placket s . 4 Sanitary Milk Co 7 Schaeberle Music Store, Shoninger Piano '. 101 Schairer A Milieu, Dry Goods, Cloaks 113 Schaller Martin, Books l Schleede, K. J-, book bindery. 23! Schuh, J. F.. Plumbing ml Schumacher & Miller, Drugs 234 Schumacher's Hardware 237 Seabolt Br s, Groceries 237 Sheehan A Note books, Stationery 47 shetterly. C. J., The Arlington 33 Skinners Fountain Pens, etc 262 Snow's Grape Juice— 243 Stabler's Book store 2'5 Staebler & Co., Groceries 43 StateSavings Bank... 63 Steinbach, Minnie, Utopia Millinery 165 Stimson & t Groceries 108 St. James, B.. Dry Goods 47 Telephone, New Slate 261 Teufel, A., Harness— 1 g,-'..., R.Barber 189 Trojanowski, Mrs J. R.,Hairdressing 189 Tuttle's, Confections 181 VanKleck, O. M. A Co., Skirts 189 Volland, J., harness ir,5 Wadhams, Ryan A Keule, Clothing— 63 Wagner A Co.. Tailoring ___ 79 Walir, Books, Stationery, Wall Paper 01,81,98, 112 Weinman, L. C , meats.. hb Wenger. Wm. P Repairing 237 White, Mac, Ice cream and oysters.. 203 White Star Laundry I Wild, G. H., Tailoring l Willis Edward Augustus. Tenor-Bar- itone— 205 Tie Jj^nn ] bor (ook CkC>OOOC<>OOC<>OOC<>0000O0 a FURNITURE CARPETS DRAPERIES TRUNKS BAGS SATCHELS Both Phones. ...300-302... South Main Street. Fine Upholstering Cabinet Work Repairing 8 s $ooooooooooooooc>oo 8 J. HENNE & COMPANY g DEALERS IN o Staple and Fancy Groceries 8 V 303 SOUTH MAIN STREET. oart.Telephone 160. Ann Arbor, Mich, v-v ooooooocooooocoo o J. Geor^a Bischoff ft .FLORIST. CHOICE CUT FLOWERS AND DECORATIVE PLANTS. FLORAL DESIGNS A SPECIALTY o S220... Chapin Street. Phone 2og >v ooooooooooooocoooo<>o *jf Telephone 98.... Ambulance on Call. O, M. MARTIN FUNERAL DIRECTOR AND EMBALMER ...17... SOUTH FOURTH AVENUE >v Residence—302 South Fifth Ave. Ann Arbor. Mich. ^% oooooooo<>ooo 30 THE ANN ARBOR COOK BOOK. thickens. Add to salmon the salt, pepper, chopped parsley and lemon juice. Then pour the cream sauce over salmon, stirring the whole together until thoroughly mixed. Spread out on a platter to cool. When thoroughly chilled roll with the hands into cylinder shaped croquettes of suitable size. Roll them in fine bread crumbs, then in beaten egg, again in coarser bread crumbs. Fry in hot lard or other fat. Mrs. Gregory E. Dibble. NEW ENGLAND FISH BALLS. One qt. potatoes boiled and sliced, 1 pt. of salt cod fish. Let the fish just come to a boil and mash the potatoes and fish together while hot, and when cold beat in 1 egg. Season with salt and pepper, put in a tiny bit of flour, then try frying; should the fat soak in add a little more flour. Drop from a fork small balls of irregular shape into very deep boiling fat. Mrs. C. C. Lombard. COD FISH BALLS. One pt. bowl of fish picked fine and measured lightly, 2 full bowls of potatoes. Put potatoes in a kettle with the fish on top and boil 1hour. Drain off the water and mash together until fine and light; add an egg of butter, a little pepper, and 2 well beaten eggs. Have a deep kettle of boiling fat, form the fish into balls about an inch and a half in diameter, dip in egg and cracker crumbs and fry till a light brown. Serve on a platter pouring carefully about the balls a hot cream sauce con- taining hard boiled eggs cut in quarters. If served for luncheon, serve with it a salad of chopped cabbage with a French dressing in the scooped out halves of .lemons. A pretty garnish for the salad is to stick R tiny red pepper such as comes in bottles in each cup of salad. Mrs. Demmon. CREAMED LOBSTER 1. Two cans "Clover Leaf" lobster, 1 pt. of cream, 2 table- spoonfuls of butter, 2 of flour, 1 of mustard, J of a teaspoonful of salt, small quantity of cayenne pepper. Drain the lobsters, pick into small pieces, remove the bones, reserve the claws for garnishing. Dressing:—Mix the butter, flour, mustard, salt and pepper FISH AND SHELL FISH. 31 to a paste by adding a few spoonfuls of boiling cream. Boil the cream and stir this mixture into it and cook 2 minutes. Place the lobster in a baking dish and stir the cream through it very thoroughly, cover the top with bread crumbs, add a few pieces of butter and a few spoonfuls of cold cream. Bake 20 minutes. Anna E. Warden. CREAMED LOBSTER 2. The meat of 1 good sized lobster or 1 can of lobster broken into little bits. Take 2 heaping teaspoonfuls of corn- starch, rub into a tablespoonful of butter, stir into a cup of hot milk, add a pinch of soda. When boiling hot add the lobster; salt and pepper to taste. When it has become creamy set aside to cool. Just before lunch butter scallop shells, if you have them, if not, an ordinary pudding dish, put in mixture, sprinkle fine bread crumbs over the top, dot with bits of butter, set in oven and bake delicate brown. To be eaten very hot. Dr. Mosher. devilled lobsters. Two cans of lobster, \ pts. of cream, butter the size of an egg, 2 tablespoonluls of flour and 1 of mustard, mixed smooth with cold cream. Heat the cream to boiling in a double kettle, add the butter and thicken with the flour and mustard and sea- son with salt and red pepper. Boil until the mustard does not taste raw. Pick the lobster to pieces several hours before using. When ready for the oven mix with the dressing, put in a baking dish, scatter fine bread erumbs over the top, add a few spoon- fuls of cream and bake 20 minutes. Mrs. Demmon. DEVILLED fLAMS. One pt. of clams and liquor, 1 gill of water which add to the clams and juice, and then throw away a gill. Let this come to a boil, then pour into a colander. Take the liquor and add 2 tablespoon fulls of butter, 2\ of flour and boil until it thickens; then stir in 2 eggs and 1 tablespoonful of chopped parsley, pep- per and salt. Chop the clams very fine and add to this mixture, let boil a moment, then fill your shells and throw bread crumbs over and brown. This is better to make and let cool before putting in shells. Mrs. Margaretta Lydecker. 32 THE ANN ARBOR COOK BOOK. DEVILLED CLAMS OR OYSTERS. Counter claims drained and chopped, 1 cup cream (or milk), 1 cup of bread crumbs, 2 ozs. of butter, 1 teaspoonful of onion juice, \ nutmeg grated, 1 tablespoonful chopped parsley, salt and pepper to taste. Cook in stewpan on top of stove 30 minutes, then put in shells or baking dish. Put bits of butter over bread crumbs and brown in oven. Serve very hot. Mrs. A. C. McLaughlin. FRIED OYSTERS 1. Most delicious fried oysters are prepared by frying a few slices of best bacon in the f'rvingpan; drain the oysters dry, roll in flour or fine cracker crumbs, sprinkle with pepper, and salt if needed, and fry to a crisp brown on both sides. Serve piping hot with the bacon as garnish. Mrs. G. J. Kern. FRIED OYSTERS 2. Drain and dry the oysters, then dip first in beaten eggs, then in finely powdered crackers (well seasoned with salt and pepper), dip again in egg and then in crackers. Drop into boil- ing lard and brown like fried cakes. Mrs. Mary L. Maas. ESCALLOPICD OYSTERS—1. Take 1 qt. of oysters and cracker crumbs rolled fine. Put in bottom of buttered baking dish 'a layer of cracker crumbs, then a layer of oysters, season with salt and pepper and plenti- ful sprinkling of bits of butter. Repeat till dish is full, having layer of cracker crumbs on top. Cover with good sized bits of butter, and add sweet milk and liquor of oysters enough to soak the crackers. Bake about \ hour. ESCALLOPKD OYSTERS—2. For a quart of oysters carefully drained have nine crackers finely powered. Bake 20 minutes, less rather than more. Lay first in the bottom of your baking dish or pan a layer of oysters. Salt them with black and red pepper mixed, proportion \ black pepper for \ red. Take half your crumbs for your second layer. Grate over these a little nutmeg, and add 8 or 10 lumps of butter the size of a walnut. Another layer of 'oysters as before, and the remainder of your crumbs, treated in ,the same way. Mrs. James B. Angell. p^— BUY YOUR MEATS I GIVE | -ATTHE- us I cash Meat Market A J TRIAL. 1 LOWEST PRICES. > displayed in our store, consisting of Invitations for • ♦ Weddings, Visiting, At Home and Business Cards, J \ Announcements, Reception Invitations, and Ceremony; f Cards, etc. i J UNIVERSITY BOOKSELLERS SHEEHAN & CO., 1 . STATIONERS AND * T ENGRAVERS ANN ARBOR, MICH. I if IF YOU WANT TO SAVE MONEY > 1 t In Buying J- & DRY GOODS AND CARPETS ICALL ON f B. ST. JAMES, SOUTH MAIN STREET. IZ T 48 THE ANN ARBOR COOK BOOK. remove the brains. More than cover the head with boiling water, into which put \ of small onion, stalk of celery and 2 cloves. Boil till the tongue is tender and the meat loosens from the bones. Take from water and drain, cut up tongue and meat, also fat and glutinous parts into small pieces, but do not mince. Season with salt, pepper and allspice according to taste and size of head, place in baking-iiish with thick layer of bread crumbs on top and plenty of butter over these, put into oven hot enough to brown these thoroughly without drying up the meat. Serve in the same dish. Wash the blood from the brains and boil in H pints of water, mash, thicken with flour, season like head. The water the head is boiled in makes excellent mock-turtle soup the following day. Mrs. C. B. Nancrede. veal PILLAU. Three pounds of veal cut from the neck, 1 cup of rice well washed, 3 tablespoonfuls of butter or ^ lb. of salt pork, 1 onion, 3 large tea spoonfuls of salt, £ teaspoonful of pepper, k cup stewed tomatoes, 4 cups boiling water. Cut the veal into small pieces, add salt, chop the onion fine and put into the sauce pan with the butter, stir until the onion turns a light straw color, then add veal and stir until that is browned a little. Care must be taken not to scorch the onion. Put in the tomato with tea cupful of boiling water, and simmer all gently for an hour and a half, then add the other 3 cups of boiling water, pepper and rice. Heat all to the boiling point, cover, set back on the stove where it will simmer gently for an hour. The rice will by that time absorb almost all the liquid, and yet every grain will be distinct. Turn the pillau out upon a hot platter, and garnish with parsley. Mrs. M. F. Keegan. MINCE VEAL OR VEAL LOAF. Three and •£. lbs. veal, 1 tablespoonful ground pepper, 1 tabh'spoonful salt, 3 tablespoonfulls cream, a pinch of ground r ,7^ cloves, 1 grated nutmeg, 4 crackers rolled, a piece of butter size « of an egg. Chop the veal very fine, roll the crackers very fine. Mix with three eggs, make into loaf, let it stand 2 hours and bake. Mrs. James B. Angell. MEATS AND POULTRY. 49 VEAL LOAF. Three lbs. chopped veal, 1 teaspoon black pepper, 1 table- spoon salt, 1 teaspoon sage, 3 eggs, 6 or 8 rolled crackers, \ cup milk or water, butter size of an egg. Bake slowly \ hours, covering at first. An improvement to cover top slightly with rolled crackers. Eaten cold, sliced thin, or hot smothered with mushroom sauce. Nice way to serve veal loaf or sliced cold meat:—Cut in thin slices and lay (overlapping each other) in a circle on a round platter (large,) then turn a bowl of jelly in the center. Miss. P. A. Noble. VEAL LOAF. Three lbs. chopped veal, 2 slices salt pork, 3 eggs, 2 table- spoonfuls milk, 4 powdered crackers, 1 teaspoonful salt, 1 tea- spoonful pepper, 1 teaspoon ful sage. Make into a loaf, bake slowly 2£ hours. Baste with butter and water, alter sprinkling with powdered crackers. Mrs. David Taylor. VEAL CROQUETTES. One solid pint of finely cooked veal, 1 tablespoonful salt, 1 cupful of cream or milk, 1 tablespoonful butter, 4 eggs, 1 tea- spoonful grated onion, 1 tablespoonful of lemon juice, 3 table- spoonfuls flour. Put cream on to boil. Mix flour and butter together and pour in boiling milk, then add veal and seasoning. Take from fire and when cool mould into oblong moulds, roll in eggs and cracker crumbs and fry 4 or 5 at a time in wire basket in hot lard. Mrs. Margaretta Lydecker. VEAL CROQUETTES. Two cups roast veal chopped fine, Scald 1 cup sweet milk and thicken with 2 tablespoonfuls of flour and 1 tablespoonful of butter rubbed together. Add the meat, juice of 1 lemon, pepper and salt to taste. Beat 2 eggs and add while the meat is hot but not boiling. Cool, shape, roll in egg and cracker crumbs. Fry in hot lard. Mrs. L. P. Jocelyn. CHICKEN OR VEAL CROQUETTES. Chop the meat very fine. To every pint of meat allow \ pt. of milk or cream, 1 large tablespoonful of butter, 1 tea- spoonful onion juice, 2 tablespoonfuls of flour, 1 teaspoon ful In a Shoe you first want the Correct Shape -WE HAVE IT- You Want the Correct Color -WE HAVE U.- You Want it to Wear Well -WE GUARANTEE IT - You Want to Pay as Little as Possible -OUR PRICES ARE LOW.- BEAU SHOE Co- OPP. COURT HOUSE, MAIN ST. ****##«#o**###»# *«*#*#**###»»*«*##**###»##*#* HURON * * Yards * * # I West, * * Corner % A. A. R.R LOUIS ROHDE * DEALER IN ALL KINDS OF COAL and WOOD. Main Office—222 Huron St., E., Both Phones 113... Ann Arbor, Mich. (ii » ************** **** as*** ******* * ***************** Davis & Seabolt ^9 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ 0t* %* ^ FINE TABLE SUPPLIES >Si AND GROCERIES. ...208... SOUTH MAIN ST. ANN ARBOR, T, MICHIGAN. fifc t^t/^t/^t^t/^t^t/^t/^t/^t 52 THE ANNARBOR COOK BOOK. BARBECUED LAMB. Take 1 forequarter of spring lamb, broil till light brown color; lay in a double roasting pan, or dripping pan with another covering it closely as may be made to fit. Have a mix- ture of vinegar, salt, pepper and butter, add boiling water and baste the lamb as often as required to keep from being dry. Roast till well cooked. Mrs. Rufus Waples. TO COOK LEG OF LAMB OR MUTTON. Put into water sufficient to cover, add salt. Boil until ten- der, lay in dripper, cover with bread crumbs, baste well and bake 15 minutes. Serve with rice and a gravy of drawn butter and caper sauce. Mrs. M. Motley. ROAST LAMB. For a quarter of lamb make a dressing of bread crumbs made fine, season with summer savory, adding salt and pepper with enough water to moisten it, also season the lamb with salt and pepper. Place the lamb in your roasting pan with dress- ing around it. Roast 2£ hours in a well heated oven, allowing more time should the quarter of lamb be unusually large. Make gravy as for other meat. When the meat is removed to the platter garnish with parsley. This is very good served when cold. Mrs. H. S. Dean. LEG OF MUTTON A LA VENISON. Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: 1 tablespoonful each of salt, celery salt, brown sugar, black pep- per, English mustard, allspice and some sweet herbs all powdered and mixed; after which pour over it slowly a teacupful of good vinegar, cover tightly and set in a cool place for 4 or 5 days, turning it and basting often with the liquid each day. To cook put in a kettle 1 qt. of water (boiling), place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew 4 hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it; when done thicken the liquid with flour and strain through a sieve, to serve with meat. Serve with currant jelly as for venison. Mrs. Soule. MEATS AND POULTRY. 53 LAMB CHOPS. Trim the bones and remove all the fat and skin; cover them with beaten egg, then with bread crumbs, then dip them in melted butter. Broil slowly for about 10 minutes. Serve with fried parsley. MOCK TERRAPIN. One-half of a calf's liver cooked tender, dust thickly with flour, a teaspoonful of mixed mustard and a small bit of cayenne pepper, 2 hard boiled eggs chopped fine, butter size of an egg, teacup of water. Let boil a moment or 2, then serve. Chop the liver before mixing. Mrs. A. W. Pack. TO BAKE A HAM. Lay your ham in cold water over night. In the morning scrape clean and weigh it, put it over to boil allowing a quarter of an hour to get heated through and then one quarter of an hour for every 2 pounds in weight. At the end of that time take it up, remove the skin and cover it thoroughly above and below with a paste made of flour and water; put it into the oven and bake it one quarter of an hour for every 2 lbs; then let your fire go down and leave the ham in the oven until it is cold, after which remove the crust from the outside. It adds to the flavor of the ham if before covering with the paste you cut deep incisions and fill them with the following mixture: A handful of bread crumbs, a teaspoonful of sugar, a teaspoon- ful of mixed spices, a teaspoonful of celery seed, a little red pepper. Mrs. Alice Taft. ham patties. Chop loose trimmings of ham with bits of cold beef or veal. Rub fine dry bread crumbs and season with salt and pep- per. Take 1 cup of bread and 1 of meat, moisten with sweet milk and fill little tins § full. Break an egg over top of each and cover with fine cracker crumbs. Bake 10 minutes. Mrs. R. Mortimer Buck, Paw Paw. ham souffle. (German) Boil 1 cup of rice until soft but so that the kernels remain whole, drain them on a sieve; chop 2 ozs. of ham very fine and 54 THE ANNARBOR COOK BOOK. mix with the rice, put it in a buttered mould and pour over it 1-2 cup of milk in which have been beaten 3 eggs and a pinch of salt. Bake in oven till brown. Mrs. Bouke. HAM BALLS. Chop a teacupful of cold ham, season highly and add 1 beaten egg. Souk a large slice of bread in boiling milk and mix with meat and egg, make into round cakes like sausage and fry a deep brown in butter. Make it gravy if desired. Mrs. Wm. Coxdox. ham croquettes. One cup of cold ham chopped to a paste, mustard to taste, 2 heaping cups of mashed potatoes, shape into croquettes, roll in crumbs and egg, and fry in deep lard. Mrs. A. C. Mc Laughlin. SWEETBREAD CROQUETTES. Parboil the sweetbreads and chop fine as soon as cold. One cup of milk; 1 tablespoon ful of butter rubbed into 2 table- spoonfuls of flour; juice of 1 lemon; piece of 1 onion; 2 well beaten eggs; salt and pepper. Heat the milk, stir in butter and flour, juice of lemon and onion, the chopped meat, and afterward the beaten eggs. Set away to cool, and make into croquettes. Roll in fine bread crumbs and fry in boiling lard. Mrs. Tatlock. sweetbreads. Soak sweetbreads in salt and water, partly fry them, slice 1 onion, 1can of tomatoes, and add these with salt and pepper to the sweetbreads. Then dredge once or twice with flour, and cook on the back of the stove, slowly, 1 hour. Katharine M. Hale. veal callop. (A Hawaiian Island dish.) Take from \ to \ lb. of fresh veal chopped fine, and place in hot frying pan with a large tablespoonful of butter. Fry brown, add 1 pt. of rich milk, more if desired. Thicken with flour as you would gravy, but do not make it too thin. Season with salt and pepper. Serve plain for breakfast, or it is nice served on toast. Other meat may be substituted for veal. • MEATS AND POULTRY. 55 CREAMED MEAT. (A Favorite Dish.) Take cold cooked meat of any kind, beef, veal, chicken, fresh pork, etc., and chop fine. Make a cream sauce in the usual way, and have ready rolled crackers or bread crumbs. In a well buttered baking dish place a layer of crumbs, on this a layer of meat and cover with the cream sauce seasoned well with salt and pepper. Repeat till the baking dish is full as desired, covering the last layer of sauce with crumbs and bits of butter. Bake about 20 minutes. Or the chopped meat may be put in the hot sauce and alternate layers made of the two. X CASSEROLE OF RICE AND MEAT. Boil one cup of rice till tender (wash rice thoroughly). Chop very fine half a pound of any cold meat, season highly with salt and pepper H teaspoon salt, \ salt spoon of pepper, 1 spoonful celery salt, 1 teaspoon finely chopped onion, 1 teaspoon of chopped parsl >y, 1 salt spoon each thyme and marjoram). Add 1 beaten egg, 2 tablespoons of fine cracker crumbs, and moisten with hot water or stock enough to pack it easily. Butter a small mould, line the bottom and sides -£ an inch deep with rice, pack in the meat in the center, cover closely with rice, and steam 40 minutes. Loosen it around the edge of the mould; turn it out on a platter, and pour tomato sauce over it. Tomato Sauce—^ can tomatoes, 1 cup water, 2 cloves, 2 all- spices, 2 peppercorns, 1 teaspoonful of mixed herbs, 2 sprigs parsley, 1 tablespoon of chopped onion, 1 tablespoon butter, 1 heaping tablespoonful of cornstarch, + teaspoWnful salt, \ salt- spoon pepper. Put the tomato, water, spices, herbs and parsley on to boil in dish, not tin or iron; fry the onion in the butter till yellow, add the corn starch, and stir all into the tomato. Simmer 10 minutes; add salt and pepper, and a little cayenne pepper, and strain the sauce over the meat. Mary F. McNalley. MEAT PADDING. Take left-overs of baked or fried beef, veal or pork, also a piece of bacon freshly boiled, about half as much as the other meat, chop this fine with one small onion and a little parsley. 56 THE ANN ARBOR COOK BOOK. While you chop the meat soak a piece of bread in water; half as much as the meat is enough. When thoroughly soaked press out the water and mix the bread, the meat, salt, pepper and a little grated nutmeg, and then add from 3 to 4 eggs according to the quantity of the mixture or the size of the pudding desired. When all is thoroughly mixed put in a pudding dish or pan which can be placed on the table, and bake to a nice brown. Potato, endive or lettuce-salad served with this makes a very nice dish. Julia Rominger. MEAT CROQUETTES. To 1 pint of minced meat take \ pint of broth or milk, 1 tablespoon each of flour and of butter rubbed together. Let this boil till very thick, then stir in well the yolks of 3 eggs; set aside to cool. Roll in dried bread crumbs, beat the white of 1 egg, add 1 tablespoon of water, dip the croquettes in this and roll in the crumbs again. Fry in hot lard. Mrs. V. C. Vaughan. KIDNEY WITH SOUR GRAVY. Take 2 kidneys cut fine, freshen in water for 1 hour, adding a little soda. Take a heaping tablespoonful of lard, let it get hot, add 2 heaping spoonfuls of flour and keep stirring until it brown color; add a good sized onion cut fine and stew in the browned flour until soft, then add water or any kind of gravy or broth. Season to taste with salt and pepper and a slice of lemon. Squeeze out the kidneys and boil in the gravy until done; add a little vinegar to taste. Mrs. G. F. Stein. ROAST TURKEY. Young hen turkeys weighing from 7 to 10 lbs. are the best for roasting. Stuff the breast and body with dressing prepared as follows: Season according to taste a quantity of fine stale bread crumbs with salt, pepper, summer savory and sage, then pour \ or § of a cup of boiling water on a large lump of butter and moisten the crumbs with the melted butter and water. We Patronize Goodyear's Drug Store. 58 THE ANN ARBOR COOK BOOK. BAKED SPRING CHICKEN. Cut a tender chicken into 7 or 9 pieces, season with salt and white pepper and roll in flour. In a dripping pan heat .1 cup of butter to the browning point and put in the chicken, skin side up. Place in a moderate oven and bake about 45 minutes. Turn when brown on one side and baste two or three times. When done arrange on platter and garnish with parsley or celery tops. Make gravy in pan by adding £ pt. hot water, 1 heaping tablespoon flour made smooth with a little cold milk and 1 pt. good milk. Stir constantly and cook well; serve in gravy boat. Mrs. J. 0. Reed. FRICASSEED CHICKEN. Cut up the chicken, washing thoroughly, and scrape the skin well. Put it in the kettle with 2 slices salt pork. Cover with water and stew slowly till tender. When done make a thickening of flour and water and pour on the chicken, cooking a few moments. Place sliced bread or biscuits on a platter and pour the chicken over them. Mrs. A. P. Willis. IMPERIAL CHICKEN. One chicken, boiled or cut as for salad, 1 can mushrooms, 1 pair sweetbreads, parboiled and cut, 2 tablespoons butter, 2 tablespoons flour, stirred smooth in butter, 1 pint milk. Season, stir together and boil 20 minutes. Then stir in 2 eggs and let come to a boil again. Serve from platter or on plates. Mrs. W. J. Herdman. CHICKEN PIE. For one large pie 7 lbs. of chicken. Clean the fowl and cut in pieces as for serving, put in kettle with hot water enough to cover and add pepper and salt When it comes to a boil, skim, and set back where it will simmer 1 y2 hours or until tender. Take up chicken, remove all large bones and place in a deep earthen or tin pan. Draw kettle forward where the liquor will boil and skim off the fat. Put butter in fryingpan and when hot add the flour, using 1 tablespoonful of butter and 2 of flour to 1 pt. of liquor, stir until smooth but not brown, then stir in the water in which the chicken was boiled, cook 10 60 THE ANN ARBOR COOK BOOK. minutes; turn into the pie dish. Lift the chicken with a spoon that the gravy may fall to the bottom. The taate for the pie:—One qt. of flour, 1 cup of butter, teacups milk, 3 teaspoonfuls baking powder, 1 teaspoonful of salt. Sift and mix thoroughly 1 qt. of flour with 3 spoonfuls of baking powder, and 1 teaspoonful of salt, then work in 1 cup of butter and make into a smooth dough by adding 1 y 2 cups of milk. Roll to thickness of y 2 inch, line edge of pie dish down 1 inch, then cover top and bake 1 hour in moderate oven. Mrs. Cutting. chicken PIE. One large chicken, 5 lbs. if possible. Cut it up, wash care- fully and covet with boiling water. Boil very slowly till tender and season with salt and pepper, remove the large bones, breast, back and drumsticks, and most of the skin. Arrange the meat in baking dish, remove most of the fat from the water, thicken as for gravy, and pour over the meat, nearly covering it. Make the crust as follows: 1 y 2 cups flour, 1cup lard, 1 y'2 tea- spoonfuls baking powder, § teaspoonful salt, sweet milk to make a dough as soft as can be rolled out. Flour the board well and roll yi, or f of an inch thick, cut 2 slashes that the steam may escape, and cover the meat, which should be boiling hot. Bake y2 hour. It is economy to select a large chicken about a year old. The meat is richer and there is less waste. What is left, crust and all, is very nice for croquettes. The bones, if cracked and boiled a little longer will furnish a good soup stock. Mrs. Bradshaw. CHICKEN PIE WITH OYSTERS. Boil a good sized chicken until tender, drain off the liquor from a quart of oysters, line the sides and bottom of large round pan with crust, put in a layer of oysters and a layer of chicken until the pan is full. Season with pepper, salt, bits of butter and the oyster liquor and some of the chicken liquor. Cover with crust and bake. Serve with sliced lemon. Mrs. Clough, Chef Arlington. MEATS AND POULTRY. 61 POULET-AU-RIZ. Select an old fowl, well fatted; stuff it with a dressing made of bread crumbs, moistened with milk, seasoned with butter and chopped onion, salt and pepper. Put the fowl in a pot of boiling water, into which throw a red pepper pod and a teaspoonful of salt. Let it boil slowly for 5 or 6 hours, the time depending upon the size and age of the fowl. Half an hour before serving put a pint of well washed rice in the pot with the fowl; when this is tender, dish up, place the fowl in the center of the platter, and the rice around it. It is an addition to throw a handful of raisins into the pot with the rice. Mrs. Elizabeth A. Rathbone. PRESSED CHICKEN FOR A COMPANY. Take 5 well dressed chickens well washed and scraped, cut into uniform pieces, breaking the bones that all the gelatine may boil into the water. Have water enough to cover well, also a shank of veal the purpose of which is to get the gelatine this contains. When boiling skim and boil tender; then take it out in a large pan leaving the fluid to the amount of a quart or more which is to he kept hot until the chopped chicken is ready. If you wish the light and dark meat in layers place the dark and light meat in separate dishes to be chopped separately, the skin to be chopped fine and mixed with the light meat and the veal to be chopped with the dark meat, each of these to be seasoned to taste, in their separate dishes. Take the liquor which has been kept hot and skimmed of all its grease, pour half of it into each dish of chopped meat, and stir well. Have a pan and spoon ready, put alternate layers of dark meat and light until you have 4, pressing each layTer down so that it will be firm, and show the layers plainly. When well pressed cover with piate until ready for use, then slice, season to taste with salt and pepper. Mrs. Jane L. Williams. W&HR'S BOOKSTORES. Best place in the city for Wall state st. Paper and Window Shades. Main st. 62 THE ANN ARBOR COOK BOOK. JELLIED CHICKEN. Boil the chicken till well done, then take out and remove all bones and skin; there should be about 1 qt. of liquor; add to that \ box gelatine dissolved in 1 cup of hot water, cook a few moments both meat and liquor, and then turn into moulds and set away to cool. Very nice for tea. The bones and skin can be thrown into the soup kettle. Mrs. A. P. Willis. CHICKKN JKLLY. Boil a pair of chickens till you can easily pull the meat from the bones. Return the bones to the broth and boil \ hour longer, strain and set in a cool place. The next day cut the chicken into small pieces leaving out the skin. Melt the jelly and put the pieces in it, add 2 spoonfuls of Worcestershire sauce, 2 of walnut catsup, one of salt, a pinch each of ground cloves and mace; slice 8 hard boiled eggs and 2 lemons and line a large bowl or mould with them. Pour in the mixture and let it stand till the next day. Mrs. Catherine Jones. CHICKEN SOUFFLE. Chop fine enough cold chicken to fill a pint measure, melt 1 tablespoonful of butter in a saucepan, and mix with it 1 tablespoonful of flour, gradually add 1 pt. of hot milk or stock, stirring to a smooth cream; add to this a teaspoonful of chop- ped parsley (can be omitted), \ cup of bread crumbs, a pinch of pepper, a teaspoonful of salt, and the chicken mixed with the well beaten yolks of 4 eggs. Finally add the whites of the eggs beaten to a stiff froth. Turn the mixture into a buttered baking dish and bake in a hot oven for \ an hour. Serve at once. Mrs. D. M. Lichty. BLANQUETTED CHICKKN. Have chicken sufficient for 6 people cooked, boned and picked into small pieces. Mix 2 tablespoonfuls of butter, 2 tablespoonfuls of flour, \ cups broth and one cup of milk; boil up and add slowly a tablespoonful of lemon juice; salt and pepper to taste. Add the chicken and let all cook slowly for 10 minutes, then remove from the stove and stir in the unbeaten WE WANT... The mothers of boys to take advantage of the quietude of our Boys' and Children's Department. Come in at your pleasure and do not be hurried. Take plenty of time to make your selections, and if upon second consideration you do not like your purchase return the goods and your money will be re- funded with pleasure. WADHAMS, RYAN & REULE, 200-202 S. MAIN ST. Tfenfeehler "Photographer Corner Main and Huron Sts., - - Ann Arbor. W. J. Booth, Pres.; W. Arnold, 1st Vice-Pres.; J. V. Sheehan, 2d Vice-Pres.; John C. Walz, Asst. Cashier. STATE SAVINGS BANK. Transacts a General Banking Business. 64 THE ANN ARBOR COOK BOOK. yolks of 2 eggs. Boil rice in a large amount of water with a little salt; when well cooked add cold water to separate the kernels, then pile the rice around the outside of a platter and fill the center with the chicken prepared as above. Mrs. Effie L. Spalding. BLANQUETTE OF CHICKEN. One qt. of cooked chicken cut in pieces, 1 large cupful of white stock, the juice the chicken was boiled in, 3 table- spoonfuls butter, 1 heaping tablespoonful of flour, 1 teaspoon- ful of lemon juice, 1 cup of cream or milk, the yolks of 4 eggs, salt and pepper. Put butter in saucepan and when hot add flour; stir until smooth but not brown, add the stock and cook 2 minutes, then add seasoning and cream. As soon as this boils up add chicken, cook 10 minutes. Beat the yolks of eggs with 4 tablespoonfuls of milk; stir in blanquette and cook a moment longer. This can be served with rice or potato border. Mrs. Margaretta Lydecker. chicken terrapin. Cut up a cold boiled chicken into small pieces, being care- ful not to get in any of the skin. Put in a sauce pan with \ pt. of cream, ^ lb. butter rolled in tablespoon of flour, and season with cayenne pepper and salt to taste. Have ready two hard boiled eggs, chopped, and when the above has come to a boil, stir in the egg. Let simmer a few moments. Mrs. Margaretta Lydecker. chicken cheese. Two chickens, 3 or 4 hard boiled eggs, salt and pepper, a few olives and 1 bay leaf. Boil the chicken in as little water as possible until very tender, boil eggs hard. After removing stones chop olives fine, chop chicken not too fine, add salt and pepper. Put a layer of chicken in a mould, then a layer of eggs sliced, then sprinkle with chopped olives, and continue until all the chicken has been used. Pour over the water in which the chicken was cooked. Mrs. M. F. Keegan. MEATS AND POULTRY. 65 CREAM CHICKEN. Mix acup of flour with cold milk. Stir this into 1 qt. boiling milk, add \ cup sweet cream or butter, season with salt, a little cayenne pepper, juice of lemon and 1 can mushrooms (dry), a little onion if you like. Boil and cut fine two chick- ens. When cold mix together, sprinkle with bread crumbs and bake as oysters. Mrs. Gillette. CREAMED CHICKEN 1. Two chickens, \ cup of flour mixed with a little cold water. Stir this in 1 quart of boiling milk, add 1cup of cream, -i cup butter. Remove from stove, then season with salt, a dash of cayenne pepper, little nutmeg and juice of 1 lemon, 1 can mushrooms. Chicken to be boiled tender and picked up as for salad. Put all in baking dish, mix well and put rolled crackers or bread crumbs over the top and bake about 20 minutes. Mrs. Gregory E. Dibble. CREAMED CHICKEN—2. One chicken 4£ lbs., 4 sweet breads, 1 can of mushrooms. Boil chicken and sweet breads. When cold cut upas for salad. In a sauce pan put 4 cups of cream, in another 4 table- spoonfuls of butter and 5 even spoonfuls of flour. - Stir until melted, then pour over the hot cream, stirring until it thickens. Season with a small onion grated, a very little nutmeg and black and red pepper. Put chicken, sweet breads and mush- rooms cut in small pieces in a baking dish mixed with cream. Cover with bread crumbs and pieces of butter, and bake 20 minutes. A dele W. Knowlton. CREAMED CHICKEN—3. Boil until very tender 8 lbs. of chicken. When cold cut into small pieces as for salad. Make a dressing of 1 qt. sweet milk, 1 cup of sweet cream, f cup butter, juice of 1^ large lemons, salt and pepper to taste, small quantity of red pepper on point of knife, f cup of flour mixed smoothly in enough cold milk to be of the consistency of cream, 1 can of mushrooms boiled until tender in the juice. Mix mil;, cream, butter, salt and pepper and cook in double boiler. When boiling stir in Sam PmteThat Wears' TBAOE- MARK Stamped 1847 Rogers Bros: Correct Silverware Correct in character, design and work- manship—is as necessary as dainty china or fine linen if you would have every- thing in good taste and harmony. Knives, forks, spoons and fancy pieces for table use will be correct if selected from goods stamped "1847 Bros." s A Tried Recipe For Satisfaction in DRY GOODS. Buy of a house that carries reliable goods. Buy of a house that makes selection an art. Buy of a house that sells at one price to everyone. Buy of a house that always shows the latest styles. Buy of a house that never misrepresents. All These Ingredients Are found combined at E. r. MILLS & CO., 120 MAIN ST. MEATS AND POULTRY. 69 of ginger. Mix all thoroughly, fill this in the ducks and sew up. Lay in the roasting pan with slices of onions, celery and tomatoes and specks of fat. Put this on top of fowl. Roast covered up tight and baste often. Roast 2 hours. Mrs. M. H. Kerngood. TO ROAST DUCKS. Lay them in salt and water for an hour or so after they are drawn. Make a dressing of bread crumbs, mashed potatoes, one onion chopped fine, a little summer savory, salt and pepper. Put the ducks into the dripping pan and cover with water. Let them boil 10 minutes, then turn off the water and add sufficient to baste with. When almost done dredge with flour, and lay on some pieces of butter to brown them. Make the gravy from the pan with the giblets cooked and chopped fine. Mrs. Motley, roast duck. Dressing:—One onion minced fine, 1 large sour apple cut in medium sized pieces, stale bread crumbs, with small cup of butter thoroughly mixed with bread crumbs, salt and pepper. Rub inside of fowl with lemon juice before adding dressing. Roast in quick oven until tender. If there is an excess of oil pour some off before making brown gravy. Serve with baked apples. Mrs. Rufus Waples. SQUIRRELS. The following is all I know about cooking squirrels. First catch your squirrel. Skin him, etc. Parboil in a little water in a kettle, add salt, pepper, and enough butter to fry it brown. Then eat. If the animal is tough parboil a little more till he is tender. E. A. Lyman. aspic JELLY. One pound of uncooked beef, a knuckle of veal, \ lb. of bacon, 1 slice of turnip, 1 slice of parsnip, 2 cloves, 1 large tablespoonful of butter, 1 onion, y2 carrot, a stalk of celery, 6 pepper corns, 1 blade of mace, a chip of lemon rind, 2 qts. of water, 3 whole allspice, 1 tablespoonful Worcestershire sauce, salt to taste. Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in slices; stir until a nice brown, then add the butter, and, when hot, the beef; cover the 70 THE ANN ARBOR COOK BOOK. kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle; then add the veal and the water, and simmer gently for 2 hours. Now add all the other ingredients and simmer 2 hours longer. When done it should be reduced y2. Strain, cool, remove all grease and clarify the same as bouillon. Turn into a square mould. When ice cold cut in small cubes and use as a garnish for cold meats. Mrs. I. N. Demmon. CREAM SAUCE. Melt—not boil—1 large tablespoonful of butter; add two barely rounded tablespoonfuls of flour and stir until smooth; add a pint of cold cream and bring to a boil, stirring constantly that the sauce may be perfectly smooth. Season with salt and red pepper. Mrs. Demmon. MIXED MUSTARD. Two beaten eggs, 3 even teaspoons sugar, 1 teaspoon salt, 1-2 teaspoon mustard, 1-2 cup vinegar. Boil until it thickens Mrs. J. N. Martin. TOMATO SAUCE. One tablespoon ful butter, 1-2 tablespoon ful flour, 1 table- spoonful onion, 1 1-2 cups tomato, 1-2 teaspoon salt. Melt butter in sauce pan, add onion finely chopped, stirring con- stantly. Put in flour, cooking until thickened, then pour in the cooked tomato with pepper and salt added. Strain. Mrs. Herbst. brown sauce. One tablespoon of butter in a sauce pan until it is a dark brown, add 1 tablespoon of flour and mix well 1-2 pint of stock and stir constantly until it boils; add 1-2 teaspoonful salt, 1-2 saltspoonful of pepper, 1-2 teaspoonful onion juice and it is ready to use. MUSHROOM SAUCE. Make a Cream Sauce or Brown Sauce and add 1 cup of mushrooms either fresh or canned. If fresh mushrooms are used cook 10 minutes, if canned ones are used do not cook but simply heat them. MEATS AND POULTRY. 71 DRAWN BUTTER SAUCE. Mix 2 tablespoonfuls of butter to a smooth paste with one tablespoonful of flour. Place the bowl in a pan of boiling water and add gradually 1-2 pint boiling water, stirring all the time until it thickens; add 1-2 teaspoonful of sauce. CAPER SAUCE. Make drawn butter as above and add to it 1 large table- spoonful of capers. HOLLANDAISE SAUCE. Make a drawn butter as above. Take from the fire and add gradually the yolks of 2 eggs, well beaten, 1 tablespoonful of chopped parsley, juice of 1-2 lemon, 1 teaspoonful of onion juice. Fine for baked fish or fish croquettes. MAITRE D' HOTEL BUTTER. Four tablespoonfuls of butter, 1 of vinegar, 1 of lemon juice, \ teaspoonful of salt, \ teaspoon full of pepper, 1 teaspoonful of chopped parsley. Beat the butter into a cream and gradually beat in the seasoning. This sauce is spread on fried and boiled meats and fish instead of butter. Particularly nice for fish and beefsteak. TARTARE SAUCE. One cup mayonaise dressing, 1 tablespoonful chopped capers, 1 tablespoonful of chopped cucumber pickles, 1 tablespoonful of chopped parsley, 1 teaspoonful of onion juice." Mix well and serve. Nice to serve with croquettes, fish and cold meats. SAUCE FOR GAME. One-half pt. of stock flavored with 4 cloves. Heat to boil- ing point and season with salt and paprika, add 1 tablespoonful of lemon juice and a glass of currant jelly. Mrs. Jacob Reighard. We Patronize Goodyear's Drug Store 72 THE ANN ARBOR COOK BOOK. 74 THE ANN ARBOR COOK BOOK. BREAKFAST, LUNCHEON AND SIDE DISHES. BOILED EGGS. Put in boiling water, draw to the back of the stove, or if gas is used place the pan over simmer burner turned so low the water will stay very hot, but not boil. If desired very soft take out in 5 minutes; if better done, at the end of 8 or 10 minutes; if hard boiled, 15 to'20 minutes. Experience only will enable one to determine the right degree of heat and time required. Eggs boiled in this way are more delicate than those quickly boiled. BAKED EGGS.' Break into an earthen nappy or shallow baking dish in which they may be served as many eggs as needed; sprinkle with salt and pepper; add 4 or 5 tablespoonfuls of cream; dot with bits of butter, and bake till the eggs are set, but not hard. BAKED EGGS. One oz. of bread crumbs soaked in ^ pt. of milk, add 4 eggs and salt and pepper. Bake in a pudding dish. Mrs. Bouke. STEAMED EGGS. Are very delicate, especially for invalids. Prepare them the same as baked eggs, omitting the cream if desired, and steam over hot water. HARD BOILED EGGS WITH BUTTER. Hard boiled eggs are nice, cooked 15 or 20 minutes, and served hot. Remove the shells and serve with hot melted but- ter over them. HARD BOILED EGGS WITH CREAM SAUCE. Cut eggs in two crosswise, cut off tip so they will stand upright on platter. Pour cream sauce around them. 78 THE ANN ARBOR COOK BOOK. EGGS A LA CARACAS. One-fourth lb. smoked beef, 1 cup tomatoes, 4 eggs, 1 tea- spoonful onion juice, \ teaspoonful cinnamon, 2 heaping table- spoonfuls grated cheese, 2 tablespoonfuls butter, 4 hard boiled eggs, mayonnaise and a dash of pepper. Put the 4 eggs to be boiled hard in a saucepan and let them simmer 20 minutes, put beef and tomatoes to boil until tender, add 1 tablespoonful butter, the pepper, onion juice and cinnamon; break the other 4 eggs, beat enough to mix, and stir into the mixture, season with red pepper to taste and add the cheese and the other table- spoonful of butter. Cut hard boiled eggs in slices and dip in mayonnaise thinned with a little vinegar and garnish the edge of the dish with them. The mixture should be cooked until it has the consistency of scrambled eggs. Mrs. Beman. EGG CUTLETS. Three hard boiled eggs, 1 cupful of milk, 1 tablespoonful of chopped parsley, 1 tablespoonful of butter, 2 tablespoonfuls of flour. Cover the eggs with boiling water and simmer y2 hour. Heat the milk in a double boiler, rub together the butter and flour, add to the milk, and stir until thick and smooth, season with y2 teaspoonful of onion juice and the parsley. Shell the eggs, cut them fine and mix well with the sauce. Turn on a buttered platter and set in the ice box until very cold, then flour your hands and mould a small quantity of the mixture into the shape of a cutlet about an inch thick. When ready to fry, the cutlets are to be coated with egg and then with fine dry bread crumbs, laid a few at a time in the frying basket and browned in boiling fat. Garnish with parsley. Mrs. Beman. STUFFED EGGS. Half doz. eggs boiled 20 minutes, cool, shell and cut in half, removing the yolks. Hash the yolks very fine with a silver fork; mix with them Ya" cup of bread crumbs rolled fine and 2 or 3 sticks of celery cut in very small pieces, season with salt, mustard and cayenne, moisten with 2 tablespoonfuls of melted butter and enough olive oil and vinegar to make it the right consistency. Fill the halves with this dressing and set on a platter to serve. For luncheon fill the halves and put them TO OBTAIN GOOD RESULTS YOU MUST USE GOOD GOODS. We guarantee the purity of our Flavoring Extracts, Cream of Tartar, Baking Soda, Etc. QUARRY'S CAMPUS DRUG STORE. THERE ARE ——- -85 = Of the best known people who own and are perfectly satisfied with their Ludwig Pianos Purchased of ANN ARBOR MUSIC CO., 205-7 E. Washington. Wagner & Co., IMPORTING TAILORS Solicit your patronage. 123 S. Main St., Ann Arbor. 80 THE ANNARBOR COOK BOOK. together with wooden toothpicks, being careful to match the whites. Cold veal, chicken or ham chopped fine may be used in place of the celery. Miss Edith La Baron, Pontine. GOLDEN CREAM TOAST. Cut bread into even pieces, toast and butter the pieces and moisten with hot water. Boil 6 eggs hard, separate the whites from the yolks, chop the whites, press the yolks through a col- ander or sieve. Make a white sauce by rubbing together 1 tablespoonful each of butter and flour, add a cupful of cream or milk, boil till well thickened, add the whites and season with pepper and salt. Spread the mixture on the slices of toast, cover the top with the sifted yolks, sprinkled over each piece till they look very yellow. Serve very hot. Mrs. Gregory E. Dibble. MARGUERITES. Cut bread into large rounds with a biscuit cutter or large cutter if possible. Toast the bread rounds; make a cream sauce with R pint of milk thickened with flour and seasoned with butter, salt and pepper. Have ready several hard boiled eggs, cut the yolks in slices. Pour the hot sauce over the rounds of bread, or dip them into the sauce so that they may be well covered; place on a platter and put a disc of egg in the center of each, to make the daisy. Garnish with parsley. Mrs. Beman. egg timbales with tomato sauce. One qt. of milk, 6 eggs (yolks only), 1 teaspoonful chopped parsley, salt to taste. Pour the quart of boiling milk on the beaten yolks of the eggs. Have custard cups or ordinary cups with a little chopped parsley sprinkled in the bottom, fill these with the custard; stand the cups in a pan of hot water and boil until solid, about 10 minutes. Turn them out on a platter or serve on separate plutes with tomato sauce poured around them. 1 qt. tomatoes strained, 1 onion, 1 heaping tablespoonful of butter, 1 heaping tablespoonful of flour, 6 whole cloves. Fry the onion, butter, cloves and flour until a golden brown, add tomatoes and cook 10 minutes, season with salt and pepper and strain over the timbales. Mrs. Brewster. BREAKFAST, LUNCHEON AND SIDE DISHES. 81 EGG TIMBALES. Eight eggs beaten together, salt, pepper, 1 grated onion, a little chopped parsely, 1 large cup milk. Stir all together. Bake in timbale cups set into a pan of hot water. Serve on toast with sauce. Sauce:—Three spoons butter, tea spoon flour, 1 cup milk and salt. Melt the butter in a sauce pan, add the flour and stir. When mixed add the milk a little at a time, stirring continually until it creams. Mrs. Sessions. omelet. Soak a slice of bread in milk till it will not absorb any more. Crush it with a fork and add the beaten yolks of 4 eggs, and salt. Just before cooking add the beaten whites of 4 eggs. Cook on a hot buttered griddle. When nearly done turn one half over on to the other half. Serve immediately. Mrs. F. R. Mechem. egg omelet. Two eggs, 2 tiiblespoonfuls milk, 1 saltspoon salt, \ salt- spoon pepper, 1 level teaspoon butter. Beat yolks until creamy, add milk and season. Beat whites stiff and dry. Cut and fold lightly into yolks until just covered. Have a clean, smooth frying pan. When hot rub around the edge 1 teaspoon butter, letting butter run into pan. Turn the omelet into the pan. Lift the pan from hot fire and cook carefully until slightly browned underneath. Put on oven grate to dry and brown a minute. Fold over and invert on hot platter. Mrs. Herbst. apple omelet. Cook 12 tart apples as for sauce, then stir in 1 cupful of sugar and \ cup of butter. Let cool and add 4 well beaten eggs. Butter the side and bottom of a baking dish and strew thickly with dry bread crumbs. Turn in the apple mixture, cover the top with crumbs and bake until the top is brown. Mrs. D. M. Lichty. i'C nflfll/ 'Tflnr ^ Prices always right on Stationery, and ?\ nllllK \ I IIHr \ Writing Paper by the pound 12c, 15c, 20c. 3 U UUUIlJIUIILJ State St.and Main st. 82 THE ANN ARBOR COOK BOOK. OMELET. Four.eggs, 4 tablespoons milk. Salt to taste. Beat whites very stiff, and yolks until light. Mix together the milk, yolks and salt. Stir in the whites, last, mixing all together very lightly. Have ready a hot frying pan with a piece of butter the size of a walnut. Pour in the omelet and bake over a slow fire for 10 minutes. Fold together and slip on to a hot platter. Serve at once. This will serve 5 persons. Mrs. Montgomery. baked omelet. Two tablespoonfuls of butter, 2 tablespoonfuls of flour, y2 teaspoonful of salt, 1 cup of milk, 4 eggs. Put the milk on to boil; rub the butter and flour together and add to the boiling milk. Stir over the fire for 10 minutes. Beat the yolks and salt together, add to the milk and turn the mixture out to cool. When cold beat the whites to a stiff froth and add them to the mixture. Turn into a buttered dish and bake in a quick oven for 10 minutes. Serve at once. Mrs. M. C. Lloyd. OMELET. Six eggs, yolks and whites beaten separately, 1 cup of rich milk, with 1 tablespoon of flour stirred in and a pinch of salt. Beat well together and pour into a hot, buttered frying pan. When cooked on bottom set in hot oven on upper grate to brown. Roll over on to platter and serve. Mrs. Duncan. CHEESE OMELET. Four eggs well beaten, 1 tablespoon of milk to each egg. Stir in 1 tablespoon of grated cheese. Mrs. Patten, Detroit. Omelets may be varied by adding a little finely chopped ham or chicken, or for an omelet of 4 eggs add 6 or 8 chopped oysters. ESCALLOPED EGGS. Chop very fine 1 cup of ham. Boil 8 eggs until hard. Cover the bottom of a pudding dish with very fine bread or cracker crumbs. Cover this with a layer of the meat, then cut 4 eggs in slices, laying them on the meat, sprinkle with salt and pepper and pour over this enough drawn butter gravy to cover 84 THE ANN ARBOR COOK BOOK. it. Then another layer of meat and eggs, covering again with the gravy. Spread over the top bread crumbs not too fine and bake until the crumbs are brown. EGGS A LA CREME. Boil 6 eggs hard, cut in slices, lay in a deep dish with bread crumbs between each layer. Put 2 ozs. of butter with 1-2 tablespoonful of flour rubbed into it, in a s'mce pan, add some parsley, a little onion, salt, pepper and nutmeg, ^ pt. of cream (a pt. is better), stir on the fire until it thickens, then pour it over the eggs; cover the top with bread crumbs and bits of but- ter. Bake a light brown. Mrs. A. H. Richmond. SPANISH EGGS. Boil 1 cup of rice, pour on a platter. Poach 6 eggs, season well and lay on the rice. This makes a very dainty dish. CODDLED eggs. One-fourth cup hot milk, 1 egg, 1 teaspoonful butter, salt, pepper. Beat the egg slightly, add butter, salt and pepper. Add hot milk gradually, pour into double boiler and stir until light. Serve on slices of toast. Jennie Buell. CHEESE BALLS.. One pt. grated cheese, 1 saltspoon cayenne, 1-2 teaspoon salt, whites of 2 eggs beaten; mix thoroughly and roll in little balls size of marbles. Roll in bread crumbs, then in egg, then in crumbs. Fry in a basket in hot fat. Mrs. Junius E. Beal. CHEESE STRAWS. One cup of grated cheese, 1 cup of flour, half a cup of butter, half a teaspoonful of salt, a dust of cayenne pepper. Mix these ingredients with ice water and roll out thin; cut in small strips about 6 inches long, lay the strips in a baking pan and put in a moderate oven. The straws will cook in a few minutes, must not allow to get brown. Mary Clements. CHEESE STRAWS. Mix 4 oz. of flour, 6 oz. of grated cheese, a little salt and cayenne pepper together, moisten with the yolk of 1 egg. Roll out | of an inch thick, 4 inches long and 4 inches wide; lay on greased sheets of paper and bake 10 minutes in a very hot oven, till slightly colored. BREAKFAST, LUNCHEON AND SIDE DISHES. 85 CHEESE RAMEKINS. Four heaping tablespoons grated cheese, 2 ozs. bread U inch thick slice), 4 tablespoons butter, 2 yolks, 3 whites, 1-2 cup milk, 1-2 teaspoon salt, little cayenne"pepper. Break bread, turn milk over it and stir over the fire until it paste; then add butter, cheese, salt, pepper and yolks, when mixed add whites beaten well and light. Grease pan, and bake 15 or 20 minutes'; or bake and serve in paper cases. Good for luncheon or supper, instead of meat. Mrs. Schlotterbeck. CHEESE RAMEKIN. Two tablespoonsfuls melted butter, 4 tablespoon fills grated cheese, 1 thick slice of bread soaked in 1 cup of milk, 3 eggs, salt and pepper, bake in small buttered pan in moderate oven about 15 minutes. Mrs. E. F. Sheley. CHEESE SOUFFLE. Two tablespooufuls of butter, 1 1-2 tablespoon fulls of flour, 1-2 cup of milk, 1 cup of grated cheese, 3 eggs, 1-2 teaspoonful of salt, cayenne. Put butter in a saucepan and when hot add flour and stir until smooth; add milk and seasoning; cook 3 minutes; remove and add well beaten yolks and cheese; Set away to cool. When cold add whites beaten stiff. Turn into buttered dish and bake 20 to 25 minutes. Serve hot. Jennie Buell. cheese toast. Slice the bread, toast and butter it, and spread with grated cheese; arrange on a platter and set in the oven to soften the cheese; pour a thin white sauce over it and- serve immediately. Mrs. Bradshaw. how to boil rice. Pick your rice clean and wash in 2 cold waters, not drain- ing off the last water until you are ready to put the rice on the fire. Prepare a saucepan with cold water and a little salt. When it boils sprinkle in the rice gradually so as not to stop the boil- ing. Boil hard for 20 minutes keeping the pot covered; then take it from the fire, pour off the water, after which set the pot on the back of the stove with the lid off, to allow the rice to dry and the grains to separate. Remember to boil rapidly from the 86 THE ANN ARBOR COOK BOOK. time you cover the pot until you take it off; this allows each grain to swell to 3 times its normal size and the motion prevents the grains from sticking together. Do not stir it as this will cause it to fall to the bottom of the pot and burn. When prop- erly boiled rice should be snowy white, perfectly dry and soft and every grain separate and alone. Do not add any water after the rice begins to boil. Put a large quantity of water on to boil at first. Mrs. Flemming Carrow. RICE AND CHEESE. Wash rice thoroughly, butter your dish, put in layer of rice, sprinkle with grated or sliced cheese, fill dish, pour cream dressing over and finish with grated cheese and bread crumbs. Takes place of macaroni. Mrs. Soule. macaroni. (As used in the family of Adelina Patti's father.) Take 1-2 lb. of macaroni, break in inch pieces,'wash well and boil in cold water. When thoroughly filled out and tender, strain, add salt to taste, and butter the size of a large egg. Have ready from 1-4 to 1-2 lb. of grated cheese, a tablespoonful of mustard mixed in a cup of cream, and some grated bread crumbs. Add the mustard and cream to the cheese and pour over the macaroni, mixing thoroughly. Put in a baking dish, sprinkle bread crumbs over the top, with little pieces of butter. Bake slowly until a beautiful golden brown. MACARONI AND CHEESE. One package of macaroni broken in inch lengths, covered with salted water, and cooked till tender, drain, and put with it 2 cups grated cheese, butter size of an egg, salt and pepper to taste, 2 cups rolled crackers and enough milk to moisten it well, 2 cups or more. Bake 1-2 hour, have it a nice brown, and serve from same dish on the table. Mrs. H. M. Pomeroy. MACARONI WITH TOMATOES. Break 1-2 lb. macaroni into small pieces, throw them into boiling water and cook 20 to 25 minutes, then drain and put into a pan; add 1 cup of grated cheese, 1-2 cup butter, season with salt and pepper, mix well together, then pour over it 1-2 can cooked tomatoes that have been strained, and bake 25 minutes in a hot oven. R. J. Davis. BREAKFAST, LUNCHEON AND SIDE DISHES. 87 GERMAN DRY noodles. For 6 persons take 2 eggs beaten very light, add as much sifted flour as they will absorb, with a little salt; cut into 4 pieces and roll as thin as wafers, spread on moulding board to dry. When nearly dry roll together and cut into strips about ^ of an inch thick, sift lightly through the fingers and spread out to dry. Stir lightly into boiling water with a little salt; when tender drain through a colander and pour on to a platter. Cut into small squares 4 slices of bread and brown in butter, spread this over noodles, cover this with the yolks of 4 hard boiled eggs chopped fine. Last of all cover with a layer of cheese, then a dressing made as for salad. Mrs. Ed. H. Eberbach. NOODLE MACARONI. Into 2 beaten eggs mix flour to make a very stiff dough; knead until perfectly smooth then divide into portions and roll to 1-16 inch thickness; lay aside to dry the outside, then fold and cut into strips | inch wide. This may be thoroughly dried and in a closed jar kept any length of time. To cook, drop into boiling water, stirring occasionally to prevent sticking. When perfectly tender and the water all absorbed, add 1 1-2 cups of milk, salt, butter and bits of cheese to taste. Let this boil up well, then turn into a buttered dish, cover with grated cheese and bake until nicely brown. Mrs. 0. C. Johnson. HOMINY CROQUETTES. Take two cups of hominy, cover with equal parts of milk and water, soak between 1 and 2 hours, then boil until the hominy is well cooked, adding milk and water if it becomes dry. When cooked it should be as thick as oat meal, add salt and a tablespoonful of butter. Set it away until cold. When ready to make into croquettes add 2 eggs, mix well, roll in hands into oval shaped balls, sprinkle with flour and fry in boiling lard. Mrs. James B. Angell. TURKISH PILAFF. One cup of stewed and strained tomatoes, 1 cup of stock, seasoned highly with salt, pepper and minced onion. When boiling add 1 cup of well washed rice; stir lightly with a fork until the liquor is absorbed, then add £ cup of butter. Set 88 THE ANN ARBOR COOK BOOK. on the back of the stove in double boiler, and steam 20 minutes. Remove the cover, stir it lightly, cover with a towel and let the steam escape. Makes a very hearty dish and is especially good served with mutton. Or: Prepare as above and add with the butter 1 cup of cooked meat, cut into \ inch pieces and shredded fine. Mrs. J. H. Drake. RICE CROQUETTES. (From Miss Parloa.) For 18 croquettes use \ a cupful of raw rice, 3 gills of stock, 1 cupful of strained tomato, 3 tablespoonfuls of butter, 4 tablespoonfuls of grated Parmesan cheese, 1 teaspoonful of salt, 1-10 of a teaspoonful of cayenne, 1 teaspoonful of onion juice, 4 eggs and crumbs for breading. Wash the rice and boil with the stock for 10 minutes. Now add the strained tomato, onion juice, salt and cayenne, and cook for 20 minutes longer. If the rice is found to be tender now, add the cheese and 2 of the eggs, well beaten. Stir for 1 minute and take from the fire immediately. Spread on a platter and set away to cool; when cold shape and then bread with remaining 2 eggs and the crumbs. Fry H minutes; arrange on a warm napkin and serve very hot. Mrs. Hempl. VEAL AND RICE CROQUETTES. One cup veal chopped fine, 1 cup of boiled rice, add to this ^ cup of milk, 9, tablespoonfuls butter. Heat all these ingre- dients together; season with a pinch of parsley, salt and pepper. Before removing from slow fire add 1 well beaten egg; let stand till cold and form into croquettes; when ready to fry dip in beaten egg and roll in cracker crumbs. Have the lard hot and fry to a golden brown. If the mixture is not stiff enough to mould in shape add some rolled cracker crumbs. Mrs. Wm. Goodyear. Rice croquettes. One teacupful of rice, 1 pt. of milk, 1 pt. of water. Boil together in farina boiler till kernels of rice are scarcely or not We Patronize Goodyear's Drug Store. BREAKFAST, LUNCHEON AND SIDE DISHES. 89 at all to be seen. Then add 1 egg of butter, 2 tablespoonfuls sugar, 2 eggs beaten well together, the juice and grated rind of a lemon, a little salt and cinnamon or mace; let cool and then mould. Roll in egg and cracker crumbs and fry in hot lard. Mrs. D'Ooge. Rice croquettes. One-half cup of rice, 1 pint of milk, 2 tablespoonfuls of sugar, 3 eggs, a little grated lemon peel, 1 tablespoonful butter, 1 salt spoon of salt. Put rice and milk in double boiler and cook until soft. Add sugar, salt and butter; then stir in eggs beaten lightly and cook a few minutes longer. Remove from fire and add lemon peel, pour on greased platter and when cool mould into balls or cone shaped. Roll in egg and cracker and fry in wire basket in hot lard. Mrs. Margaretta Lydecker. risotto. (Recipe from an Ita ian restaurant in London.)Rice already < ooked. Chop an onion of medium size, put in fryingpan with piece of butter larger than the onion. After it begins to fry add the rice, stir carefully with wooden spoon and add slowly 2 cups of pure white bouillon. Let it cook slowly for a few moments. Add a little powdered saffron or curry and sprinkle with Parmesan cheese. Serve as hot as possible. This dish is very nice for an entree at luncheon or for a relish with cold meat for supper. Mrs. James B. Angell. JAMBOLAYA. Fry ham, as for gumbo, with garlic, onion and pepper; add 3 cups of tomatoes as before, and strain. Have 1 cup of rice, previously soaked in warm water. Put the rice into the hot tomato and add herbs to taste. Keep the pot covered and boil slowly until the rice is well cooked. When the rice is ready to serve oysters may be lightly pressed into the rice. Put into a baking dish and set into the oven until the oysters curl. Clams or shrimps may be used instead of oysters. Mrs. R. Waples. 90 THE ANN ARBOR COOK BOOK. BREAKFAST, LUNCHEON AND SIDE DISHES. 91 COOKING WITH A GAS RANGE. For all using gas we are fortunate in securing the following written for this book by Emily Marion Colling, Mrs. Rohrer's well known associate in the cooking school. ROASTING BY GAS. With a gas range one may have meat roasted, which is not possible in an ordinary range where it is necessary to exclude all fresh air. For roasting the broiling oven must be used and the door left open all during the roasting, unless the door contains large perforations for the admission of fresh air, in which case it may be closed. Light the oven burners fully five minutes before needed, as it is very important that the broiling oven should be well heated. Put the meat on the broiling rack, sprinkle with pepper and place in the broiling oven, so that the meat will be one or two inches from the flame. When one side is seared expose another side to the heat, and so continue until all sides are seared and the juices sealed in, then place it on a lower slide to finish. Baste every ten or fifteen minutes with the fat in the drip pan, turn frequently, being very careful not to pierce it with the fork. Allow about eighteen minutes to each pound of meat, and one hour before it is done sprinkle with salt. At serving time remove the meat to a hot platter, drain off all but two or four tablespoonfuls of fat (according to size of family). To each two tablespoonfuls of fat add two level table- spoonfuls of flour, rub to a paste, then add y 2 pt. of boiling water or stock. Place over the fire and stir until it bubbles, season to taste with salt and pepper and serve. BAKING MEAT IN A GAS OVEN. Where the old method of baking meat in the oven is pre- ferred to roasting as above described, light both burners about 94 THE ANN ARBOR COOK BOOK. soft paper to drain. Frying may be done more perfectly and with more comfort and ease over a gas flame than by any other fuel, as one has such perfect control over it, and can raise or lower the temperature of the fat so quickly by a slight turn of the valve. BLUEFISH BY GAS. Light the oven burners 5 minutes before putting the fish in. Grease the broiler and place the fish upon it skin side up. When the broiling oven is hot run the fish in on a slide, which will bring it very close to the flame. Broil the skin side about five minutes, remove the tray containing the rack from the oven, turn the fish very carefully, sprinkle with salt and pepper, return to the oven and finish broiling, which will require from 5 to 10 minutes longer. When done run a spatula or limber knife between the fish and bars to separate them. Remove the fish to a hot platter, spread with butter and garnish with parsley and slices of lemon. BAKING BREAD AND ROLLS IN A GAS RANGE. Five or ten minutes before the oven will be needed for baking, light both burners and before placing the article to be baked in the oven, regulate the flame, so as to obtain the desired amount of heat. It is sometimes advisable to turn out the back burner. A two pound box'loaf of bread, should ba ;e one hour in a temperature of 400°. Smaller loaves may be baked in a slightly hotter oven and removed when a rich, dark brown. Ten minutes before taking the bread from the oven, turn out the gas, in order to utilize the heat remaining in the oven. Rolls require a temperature of about 430°. Baking powder biscuits, quick muffins and gems, require about 500°. In bak- ing all these articles, place them on the middle, or upper rack, as the heat is most uniform in the upper part of the oven of a gas range. If the gas is properly adjusted, everything baked in it, should be a uniform and beautiful brown. If the bottom scorches before the top is brown, it is usually an indication that too much gas was used. If one has not an oven thermometer, the desired results may be obtained by carefully observing the amount of gas turned on each time, if not just right the first time, more or less may be turned on as required, the next and all succeeding times. BAKING CAKE BY GAS. Fully ten minutes before the cake is ready for the oven, light both burners and in five minutes regulate the flame to furnish the desired amount of heat. Better results may usually be obtained by turning off the back burner entirely. A loaf cake COOKING WITH A GAS RANGE. 95 containing butter requires the same temperature as for bread, 400°. A layer cake and patty cakes 420°, cookies about 425°. Angel food and sunshine cake, 380°. Cookies should be baked upon the upper slide and other cakes may be baked upon either the middle or upper slide. The heat being more uniform in the upper part of a gas oven. When layer cakes are placed on both slides, better results are obtained, if one tin is not placed immediately over another. BAKING PASTEY BY GAS. Few things require more care in baking than pastry. Before baking it should be thoroughly chilled. Light the oven burners 10 minutes before putting, in the pastry, and in five minutes regulate the oven to the proper temperature for baking biscuits, made with baking powder, about 500°. Place the pastry on the middle slide of the oven and when it is well puffed up (in about twelve minutes) turn off some of the gas and finish baking at a lower temperature, about 420°. In baking patty shells, at the end of 12 or 15 minutes they should be well puffed up. At that time reduce the heat and slip a thin sheet of asbestos under the pan, or place it on shelf below the patties, to prevent the bottom from scorching. Bake about 25 minutes. BOILING VEGETABLES OVER GAS. As all vegetables are improved by gentle cooking, care should be taken that the gas flame is turned down as soon as the water surrounding the vegetables is actually boiling, and a moderate heat be employed throughout the process of cooking. This not only insures good results, but also a small gas bill. Three things should always be remembered in cooking by gas. 1st. Do not light the top burners until ready to use them. 2d. When the kettle boils turn the. flame down, allowing just enough heat to keep it at boiling point. 3rd. The instant you are through with it turn the gas out. If needed again in a few minutes it is better to relight than to leave it burning. TO TOAST BY GAS. Toasting by gas is done quickly and easily. Light the oven burners, have the bread cut about1 inch thick. Place it on the broiling rack and run into the broiling oven, about 2 inches from the flame. Leave the door open and do not leave the toast an instant until every piece is out. Watch carefully and when one piece is a nice brown turn and brown the other side. Butter and serve at once. There is a gauze wire toaster made which enables one to toast over the gas flame and which does beautiful work, the gauze wire preventing the flame from reach- ing the toast. Emily Marion Collins. SALADS. GENERAL REMARKS. "Yesterday while weary with writing, and my mind quite dusty with considering these atoms, I was called to supper, and a salad I had asked for was set before me. "It seems then," said I aloud, "that if pewter dishes, leaves of lettuce, grains of salt, drops of vinegar, and oil, and slices of egg had been float- ing about in the air from all eternity, it might at last happen, by chance, that there would come a salad." "Yes," says my wife, "but not so nice and well dressed as this one of mine is." Kepler. salad. Crisp and Cool. It is now generally conceded by writers on dietetics that salads—especially green salads—are a very useful form of food, and should be often served. A few general directions may be useful to beginners in the noble art of salad making. Nothing is better than a good salad—nothing worse than a poor one. To the making of a good one are necessary the best of materials and good judgment. The first should be always present and the second may be easily acquired. For the making of a salad may be used: almost all vegetables, almost all fruits, many kinds of fish, a few kinds of meat. For the dressing either of 2 preparations may be used. One of simple oil and vinegar with seasoning, the other a mayonnaise of yolk of egg, oil, vinegar and seasoning. The first is more wholesome and more suitable for use at dinner, the latter richer and suitable for a salad served at luncheon or supper. These things are of prime importance: 1. If materials are to be cut into pieces, do it with such nicety that there shall be no mussiness. For the same reason the materials should not be cut too fine. 2. See that all materials that have to be washed are perfectly dry, no water clinging to them from 98 THE ANN ARBOR COOK BOOK. the washing. 3. See that they are ice cold. 4. See that the dressing, also ice cold, is over, rather than under, seasoned, and added at the last possible moment before serving. By the use of a little ingenuity, keeping these points in mind, an almost infinite variety of salads may be made. FRENCH DRESSING. One tablespoonful vinegar, 3 of olive oil, y2 teaspoon salt, 1 ealtspoon pepper. Put salt and pepper in a bowl, gradually add oil, mix till salt is thoroughly dissolved. Then slowly add vinegar, stir for 1 minute and it is ready for use. Have bowl very cold, or set it in ice water. MAYONNAISE—1. Yolks of 2 eggs, 1 teaspoonful of mustard, 1 teaspoonful of powdered sugar, 1 teaspoonful of salt, 1teaspoonful of cayenne pepper, 1 pt. of olive oil, \ cup of vinegar, 1 cup of lemon juice. To the yolks of the eggs add the dry ingredients, and beat well before adding the oil. Add the oil slowly in a thread-like stream, beating vigorously. When the dressing is thick, thin it with the vinegar, then add oil and vinegar alternately, and lastly the lemon juice. Less oil may be used if less dressing is required, but the yolks of 2 eggs will make a foundation for almost any quantity of mayonnaise. Merib R. Patterson. MAYONNAISE 2. Make a mixture of 24 teaspoonfuls of salt, 6 teaspoonfuls of mustard, 3 (scant) teaspoonfuls red pepper, to be kept on hand for use as needed. Two whole'eggs, or yolks of 4, 4 table- spoonfuls vinegar. Beat eggs and pour in the vinegar hot. Place over the fire and cook until it thickens. Remove and continue beating while adding 4 tablespoonfuls melted butter. When cool add 3 teaspoonfuls (scant) of the above mixture. Add as much whipped cream as dressing just before using. Mrs. T. J. Keech. WAHR'S BOOKSTORE!! Allow discount on miscellaneous books, and sell the best fountain pen for $1.oo. Main St. and State st. SADADS. 99 MOCK MAYONNAISE. One cup vinegar, 1teaspoonful mustard, a pinch of salt and of cayenne pepper, 1 teaspoonful flour, yolks of 2 eggs, 1 tablespoonful butter. Beat eggs and melted butter together. Put the vinegar on to boil, saving out a little to moisten the flour; salt, and pepper while cold. When the vinegar boils, add the thickening, stir till smooth, and then pour it into the eggs and butter. Set in ice box till ready to serve, and add 2 table- spoonfuls of olive oil, or cream to taste. Mrs. A. C. McLaughlin. UNDRESSING. One tablespoonful of dry mustard, 1 tablespoonful of sugar, 1 teaspoonful salt, 1-10 teaspoonful cayenne pepper, yolks of 3 ra** eggs. Beat these with a Dover egg beater until very light, setting bowl in pan of ice water while beating. Add a few drops of oil at a time until it becomes very thick or hard. After this the oil can be added more rapidly. When so thick the beater turns hard add a little vinegar and lemon juice, then more'oil and then vinegar and lemon juice, using 1 pt. of oil, and juice of \ lemon and 1cup vinegar. When last of oil is used it should be very thick. Add 1^ cups of whipped cream just before using, keeping on ice for a short time. Mrs. Mortimer E. Cooley. CREAM SALAD DRESSING. One-half cup of sweet cream, 3 yolks of eggs, 1cup of melted butter, 1cup of vinegar, 1 teaspoonful of mustard, 1 teaspoonful of salt, a dash of cayenne pepper. Add to the beaten yolks all save cream, and cook over hot water, stirring constantly till thick. Beat briskly a moment before setting, aside to cool. When cold add cream. Never allow salad dress- ing to stand in a tin receptacle. Mrs. Robert Campbell. BOILED OIL DRESSING. A level tablespoonful of mustard, 1 of sugar, 1 teaspoonful of salt, 1-10 of a teaspoonful of cayenne, the yolks of 6 eggs, the juice of 1-2 lemon; ^ cup of vinegar; 1 cup of oil and 1 cup of, milk. Beat the yolks light with an egg beater, in a bowl, mix salt 100 THE ANN ARBOR COOK BOOK. sugar, mustard and pepper, and add to the yolks. Add the oil and vinegar slowly as in mayonaise dressing, then add milk, cook all together in a double boiler, stirring constantly until it forms a creamy coating on the spoon. The materials must be very cold. Set the bowl in a dish of ice water during the beating. • Mrs. A. H. Pattengill. SALAD DRESSING. Yolks of 7 eggs, 1 tablespoonful of mustard; 1 tablespoonful ofsalt; 1 tablespoonful of butter (or oil); 1 tablespoonful of sugar; 1 cupful of milk; 1 cupful of vinegar. Mix the mus- tard,' salt, sugar, and butter, until smooth; add the beaten yolks of the eggs, the vinegar (warm), and lastly the milk; cook in a double boiler until thick. . Mrs. B. A. Hinsdale. DRESSING FOR CABBAGE AND LETTUCE. Take 1-2 cups of cream, beat until smooth, add 2 tablespoons salad oil, 1 teaspoon salt and lastly 1-2 cup of vinegar. For those not fond of salad oil, it may be omitted. Mrs. B. F. Schumacher. SALAD DRESSING. One-half cup of milk, 1-2 cup of vinegar, 1-2 cup of butter, 2 teaspoonfuls of sugar, 1-2 teaspoonful of salt, 2 teaspoonfuls of mixed mustard, yolks of 4 eggs. Beat sugar and butter together, add beaten eggs and milk, with salt and mustard. Stir together and cook slowly in a farina kettle until it begins to thicken then add the vinegar slowly. Cook one minute. > Mrs. Chickering. salad dressing. (Can be used for any salad.) ,r - One cup flour, 1 tablespoonful butter to make a paste. Add boiling water; boil briskly 3 minutes. Take off stove, add a pinch of cayenne pepper, 1-2 teaspoonful mustard, 1-2 nutmeg, grated, yolk of 1 egg, 1-2 teaspoon salt, 1-2 cup of vinegar. Just before using add 1-2 cup of cream, beaten light. This will keep quite a while without cream. Mrs. L. Curtis. J. F. SCHUH^^ Electric Construction and Supplies. Sanitary Plumbing Steam and Hot Water Heating. Sewing Machines. ja3x Artistic Gas and Electric Fixtures. High Grade Mantles and Grates. ooo o 207 E. WASHINGTON ST., ANN ARBOR, MICH. The Shoninger Piano Is Sweet Toned and has proven its Durability for over 40 years. IT IS FIRST-CLASS. SHAEBERLE MUSIC STORE, 114W. L1BERTY; With a Great Deal of Pleasure We Will Show You the LATEST OF EVERYTHING - IN - * * * * LATEST * * » » * MODELS * * • • OF * • HATS * « » « * AND « BONNETS * * * * Millinery. We also have a Very Pretty Line of Pillow Cov- ers in our Fancy Work Department. MRS. MORTON, «*#»*#«#*###*#*» 120 E. Washington St. 102 THE ANN ARBOR COOK BOOK. SALAD DRESSING. One cup butter, 1 cup cream, sweet or sour, 5 eggs, 1 table- spoonful mustard, mixed smooth with little water, 1 teaspoon- ful black pepper, 1 teaspoonful salt, 1 cup vinegar, 1 tablespoon sugar, 1 tablespoon flour if desired. Stir constantly while cooking. This makes a solid quantity which can be doubled with cream. Mrs. Sam E. Vail, Cleveland, O. SALAD DRESSING. One quart vinegar, boiling, 6 eggs, 1 cup sugar, 1 teaspoon- ful mustard, 1 teaspoonful salt, 1 teaspoonful celery seed, small piece butter. Boil until it thickens. Mrs. J. N. Martin. SALMON SALAD. Boil one can of salmon 20 minutes in the can without opening. Open, remove skin and bone, pour cold vinegar over it, mixing in a few whole cloves. Let stand in refrigerator 2 or 3 hours in convenient. When ready to serve, pour off vinegar, pick in small pieces, mix with an equal amount of diced celery and serve on cool crisp lettuce leaves with mayonaise dressing. This is very nice with lettuce picked up instead of celery. Mus. Lewis, Saginaw. SHRIMP SALAD. Wash the shrimps in salt and water, taking all the black spots away. Chop into small pieces and to every cup of shrimp add 2 cups of nice crisp cabbage chopped. Mix until moist with salad dressing and serve on lettuce. Elizabeth W. Dean. OYSTER SALAD. Boil the oysters in as little water as possible, being careful not to cook too long. Drain off the liquor and throw the toysters into cold water and vinegar. When cold drain again and put into a good salad dressing. Sprinkle over this crisp cab- bage chopped fine, or celery also cut fine. Serve as entree to turkey or game. Mrs. Beman. 104 THE ANN ARBOR COOK BOOK. TOMATO SALAD. Cut a small hole in the top of a large tomato and fill with phopped cucumber, onion, cabbage or cauliflower, and the tomato that has been taken out. Serve on a lettuce leaf with mayonnaise, and parsley chopped with vinegar. Mrs. Bouke. CANNED TOMATO SALAD. Drain part of juice from a can of best quality tomatoes; put the latter on to boil, with a small piece of onion; when boiling stir in, till dissolved, a box of gelatin, or 6 sheets, the latter having been soaked in a little of the tomato juice; pour into wet egg, or small teacups, and put into a cold place. Do not use until very firm; then loosen the edges with a knife and turn out and slice, serving on lettuce leaves with mayonnaise dressing. Unless the weather is very cold, the tomatoes should be prepared the day before using. Mas, C. B. Nancrede. TOMATO JELLY. One qt. tomatoes, 1 teaspoon whole allspice, \ box gelatine, i cup sugar, \ teaspoon salt. Boil and strain tomatoes, and spice. Add soaked gelatine and sugar. Mould and serve on lettuce leaves with mayonnaise dressing. Mrs. H. M. Pomeroy. BEET SALAD. One qt. raw cabbage chopped fine, 1 qt. cooked beets chop- ped, 1 1-2 cups sugar, 1 cup grated horseradish, 1 tablespoonful salt, 1-2 teaspoonful pepper, cover with cold vinegar and keep from air. Garnish with lettuce leaves or celery leaves. A very nice relish. Mrs. H. M. Pomeroy. celery slaw. Take 1 large head of celery with some of the small yellow leaves, chop very fine, put a tablespoonful of butter into a stew- pan with 6 tablespoonfuls of hot water and a very little salt, put the chopped celery into the stewpan and let it boil 5 minutes, beat 2 eggs and add i5 tablespoonfuls of vinegar and 1 heap- ing teaspoonful of white sugar; stir these well, pour over the celery and let all cook until well heated through. Serve cold. Mrs. H. P.. Finley. SALADS. 105 CABBAGE SALAD. Two qts. finely chopped cabbage, 2 level tablespoonfuls salt, 2 level tablespoonfuls white sugar, 1 heaping tablespoonful ground mustard. Rub yolks of 4 hard boiled eggs until smooth, add y 2 cup butter, slightly warmed; mix thoroughly with the cabbage, arid add a teacup good vinegar; serve with whites of the eggs sliced and placed on the salad. Hattie A. Thompson. egg salad. Twelve hard boiled eggs, y2 pt. cream, butter size of an egg, a little parsley chopped fine, put a layer of eggs then a layer of dressing lastly dressing. Salad Dressing:—Yolks of 4 eggs well beaten, 2 tablespoons of butter, 2 spoons of made mustard, 4 teaspoons of sugar, 2 teaspoons of salt, 16 tablespoons of vinegar. Boil in hot water—put ingredients in a bowl and set in a pan of hot water to boil. Mix salad with eggs and then put cream over all. Flora Koch, waldorf salad. One head of celery, 3 good eating apples, £. cup chopped English walnuts. Cut the celery and apples into cubes. Mix the nuts with them. Arrange on lettuce leaves and pour over each dish a little mayonnaise or a cooked salad dressing. Mrs. Shirley W. Smith. WALNUT SALAD. Three cups of chopped celery, 1 cup of broken English walnut meats. Serve on cold crisp lettuce leaves with mayonnaise. When celery is out of season, or hard to obtain the canned celery answers very well. FRUIT SALAD. One cup of apples diced, 1 cup of orange cut fine. 1 cup of celery cut in small pieces, 1 cup of hickory and English walnuts mixed. Just before using mix with enough salad dressing to moisten. Serve on lettuce. This is enough for 8 people. Elizabeth W. Dean. We Patronize Goodyear's Drug Store SALADS. 107 FRENCH POTATO SALAD. Slice very thin some cold potatoes, add a small onion chop- ped fine. Salt and pepper to taste. Take 1 cup of thick, sour cream and mix with f cup of vinegar. Stir well together and pour over the potatoes. Don't have them too moist. Mrs. B. St. James. POTATO SALAD. Take 6 good sized boiled potatoes and cut in small pieces; 2 small onions chopped fine; make alternate layers with these, and mix well with the dressing several hours before serving. Reserve part of dressing to pour over salad, before being sent to the table. Dressing:—Take 1 heaping tablespoonful of flour, 1 heaping spoonful of sugar, 1 teaspoonful of salt, x4 teaspoonful of pep- per, 1 teaspoonful of mustard, j{ cup of vinegar, ^ cup of butter, 1 cup of milk. Place in double boiler stirring constantly until quite thick. When cold dilute with about y;the amount of cream or to in consistency as is desired. Helen Marshall. potato salad. Boil 12 large white potatoes and when cold pare and slice, also 2 good sized white onions, 4 fresh boiled eggs chopped rather fine, also chop potatoes and onions fine, then add 2 table- spoonfuls of sugar, 1 of salt, 2 of Coleman's ground mustard, English imported, 1 tablespoonful of celery seed, 4 tablespoon- fuls of imported olive oil, 2 small cups of cider vinegar. Stir all together and garnish with celery tops and eggs boiled hard and cut in rings. Margaret E. Liddell. potato salad. Two cups cold potatoes cut in dice, 1 cup celery, 1-2 of a small onion. Dressing:—One-half cup of vinegar, 2 tablespoons sugar, 1-2 teaspoon mustard, 1-2 teaspoon salt; when near boiling add 1 beaten egg, stir until cooked. When perfectly cold add 1-2 cup of thick cream, beat together thoroughly. Have potatoes, celery, and dressing cold before mixing. Slice hard boiled eggs on top. Mrs. G. E. Sutherland. Pure Air Comes from Above A Pure Water from Below^6^6 -^-Essential for good; Health. Pure Coffee lxom& J-<*•£•<&•<&• y STIMSON & SON, STATE ST. GROCERS. YOU WILL ALSO FIND ALL KINDS OF HEALTH FOODS ON HAND. 1^ CALL AND SEE US. TO MAKE GOOD bread^ GOOD flour"ROLLER KING" KEVER DYI0SUAPP0INTS ASK YOUR GROCER FOR "ROLLER KING" Manufactured ...by... KYER MILLING COMPANY, ANN ARBOR, - - MICHIGAN BREADS. GOOD YEAST. Scald 2 tablespoonfuls of flour with 1 pt. of boiling water. Boil 4 medium sized potatoes and put these when well mashed into the scalded flour. Soak \y2 yeast cakes in 1 cup of luke- warm water. When the above mixture has become lukewarm pour the cup of dissolved yeast cakes into it and let it stand over night. This will make 12 loaves of bread and will keep 2 weeks in cold weather. Nona V. O'Brian. yeast. In the morning take 3 tablespoonfuls of flour, 2 of sugar, and 2 of salt, and beat till smooth. Pour over this 1 pt. of boiling water; when this is cool or lukewarm add 2 dry yeast cakes and let rise until noon. At noon boil 12 large potatoes; mash fine, add 1 qt. of boiling water and 1 qt. of cold water. When lukewarm stir into it the mixture made in the morning, and let it rise until the next morning. This is all the moisture required for the bread and 1 pt. of it makes a good sized loaf. Take as many pints of this yeast as you wish loaves, mix thoroughly into the flour until thick enough to knead well; let rise and bake. Mrs. L. W. Miller. world's fair bread. One cake of compressed yeast (Fleischman's) dissolved in 4 tablespoonfuls of warm water;. \ pt. of water and y2 pt. of milk, both lukewarm. Into this stir the yeast with 1 teaspoon- ful salt. Stir in sifted flour, until the dough will not stick to the bowl, knead about 5 minutes, till it will not stick to the board, put in a warm (75°) place for 3 hours. Put in pans to rise 1 hour. Makes 2 loaves. Miss Mary Himes. 110 THE ANN ARBOR COOK BOOK. BREAD. To 1 qt. of new milk scalded, add 1 tablespoonful of butter and 1 of sugar and a good pinch of salt. Cool a little and stir in enough flour to make a thick batter, and beat y 2 hour. Add 1 compressed yeast cake, dissolved, and let rise over night. In the morning knead, form into loaves and let rise again, and when ready for the oven wet each loaf on top with cold water. Bake in a moderate oven y 2 hour. Mrs. Will Stimson. bread. One cake of compressed yeast to every pt. of wetting. Wetting—y2 new milk and y2 water, 75° to 80° when mixed. Pour enough cold water over the yeast to dissolve it. Mix stiff, using Pillsbury flour, the wetting of milk and water and the dissolved yeast. Add, during the kneading, a level teaspoon ful of salt. Knead till perfectly smooth—it will take at least y2 hour. Put in a greased bowl, rub the top over with melted butter and keep at a temperature of 75° for 3 hours. Make into loaves and rub over with melted butter. Let the loaves rise for 1 hour and then bake 1 hour. Pine rolls may be made by adding a little butter and a very little sugar to some of this dough; H hours before the rolls are wanted the dough should be rolled out about lof an inch thick, cut out with a cake cut- ter, rubbed over with melted butter and folded over. They should be allowed 1 hour for rising and should be baked in a quick oven for 20 minutes. Mrs. Demmon. bread. Sift 3 qts. of flour into a pan, take out 3 tablespoonfuls of this flour, and scald it with boiling water. Cool this paste with 3 tablespoonfuls of new milk, and a little cold water; then add 1 egg, 1 tablespoonful of sugar, and 1 of salt. Make an opening in center of your pan of flour, pour in the above mixture, with a cupful of well risen yeast, add enough water to make a moderately stiff dough, and knead it well. The water should be blood warm in winter, and cold in summer. Put your bread to BAKING SODA AND CREAM OF TARTAR « MUMMERY'S « STORE BREADS. Ill rise in a bucket with a close fitting lid. There are 3 good tests by which to find if the bread be sufficiently light. 1. It should be twice its original size. 2. It should feel like a lightly stuffed cotton cushion. 3. When touched on one side, it should shake through the whole mass. Now, mould your loaves, or rolls, let them rise as before, with the 3 tests. Wet them over with cold water, and bake immediately. Bake slowly. Mrs. Alice Taft. yeast and bread. Boil 2 medium sized potatoes, mash fine, wet 2\ cups of flour with the water in which they were boiled. If not enough remaining, add clear water sufficient to make a batter like cake batter, put into this the finely mashed potatoes, and when luke warm add 1 cake of yeast well soaked in 1 cup of lukewarm water. For 4 loaves use 1^ cakes. Do this after dinner and let rise. Use 1 coffee cupful for a loaf of bread. Bread:—For 2 loaves of bread use H qts. of flour, 2 tea- spoonfuls of granulated sugar, 2 teaspoonfuls of lard, 2 tea- spoonfuls of salt; Sift flour and salt together, mix or rub the sugar and lard into this as for pie crust. Stir to a thick batter with milk previously scalded and allowed to become lukewarm. Part water may be used, or all water. Add the yeast prepared as above. Mrs. Wm. Wagner. rolls. Scald and let cool a little more than 1 pt. of milk (sweet), 2 tablespoons of butter rubbed into 2 qts. of flour, 1 tablespoon of sugar put into the milk. Make hole in center of flour, pour in yeast (1 compressed yeast cake dissolved in y 2 cup of water, or y2 cup of home made yeast), stir very little, cover with the flour and let rise; then knead 20 minutes; let rise a second time, when light cut out, rub with butter on sides and top, then fold over, let rise and when light bake 20 minutes. Mrs. H. Soule. TEA ROLLS. One qt. of flour, 2 eggs, 1 tablespoonful butter melted, 2 tablespoonfuls of yeast, enough milk to work into a soft dough, 1 saltspoonful of salt, 1 teaspoonful of white sugar. Rub the THE S ® BUSY CLOAK ROOM. There is a reason for it; Yes; Several reasons. First, we've the handsomest Cloak equipment in Ann Arbor. Second, you can absolutely depend upon our garments being right in style, fit, finish and worthiness of material. Third, the prices are so very modest that they appeal to your sense of economy— Ladies' Tailor-Made Suits $7.50, $10 to $25. Ladies'and Misses'Golf Capes $5. 7, lO, 12. Ladies' and Misses' Jackets $3.75, 5, 8, lO, 20 Childrens' Reefer Jackets $2.50, 3.75. 5,7. Ladies' Plush Capes, fur-trimmed, $5, 7, to 25 Ladies' Cloth Capes, satin lined, marten fur edge, $1 2 Very Stylish Garments. In blue, red, tan, baclk $12 Ladies' Rainy Day Skirts $5, $7, 8.50, and $10 Schairer & Millen, ANN ARBOR'S BUSY BARGAIN STORE. MUEHLIG & SCHMID, THE LEADING HARDWARE. STOVES and W*«*S..« 205 South Main St., Ann Arbor. House Furnishing Goods, Glass, Paints and Oils. ESTABLISHED 1869. WILLIAM HERZ- PAINTER AND DECORATOR. DEALER IN Paints, Oils, Varnishes, Glass, Brushes, and all Painters' Supplies. State phone, 80. Bell phone, 353. Residence, Bell Phone 368. 1 12 West Washington St. 114 THE ANN ARBOR COOK BOOK. POCKETBOOK ROLLS. Take well raised dough and knead it thoroughly, letting it rise a second time, then knead in a piece of butter the size of a walnut, roll thin and cut in rounds, spreading on each piece melted butter; fold these pieces over, pinching together at the edge to hold them, and let them rise until quite light. Then bake quickly. Mrs. Chickering. CINNAMON ROLLS. Pint bowl of bread dough when ready for pans, 1-2 cup of sugar, 1-2 cup lard, 1 egg. Knead well and roll out about % or 3-4 inches thick. Spread thin with soft lard or butter and sprinkle with cinnamon and sugar. Roll up and cut  inches thick and set in pans to rise with outside up. Miss P. A. Noble. BAKING POWDER ROLLS. One qt. flour, 3 teaspoonfuls baking powder, 1 scant tea- spoonful salt, 1 large tablespoonful lard, milk enough to moisten. Mix flour, baking powder, and salt together, rub in the lard, and mix with milk into a dough that can be handled. Roll it thin, cut into rounds the size of a small saucer, spread with softened butter, fold over and press the edges together. Put them some distance apart in a baking pan. Let them rise ^ hour. Brush over with milk and sugar and bake in a hot oven. Mrs. W. H. Pettee. SALLY LUNN. Warm £ cup of butter in 1 pint of milk; add 1 teaspoon- ful of salt, 1 tablespoonful of sugar, and 7 cupfuls of sifted flour; beat thoroughly and when the mixture is blood warm, add 4 beaten eggs, and last of all \ cup of good lively yeast or \ cake of compressed yeast. Beat hard until the batter breaks in blisters. Set it to rise. In the morning dissolve a teaspoon- fvl of Wyandotte soda. Stir it into the batter and turn it into a well buttered, shallow dish to rise again about 15 or 20 min- utes. Bake about 20 minutes, until a light brown. They should be torn apart, not cut. These are often seen on Southern tables. Mrs. R. Waples. BREADS. 115 RUSK. One pt. of warm milk, 1 cup of yeast or \ cake of dried yeast. Mix sufficient flour to make a thick sponge; when light work in 1 cup of sugar, 2 heaping tablespoonfuls of butter, 2 or 3 well beaten eggs, 1teaspoon salt; add flour suffi- cient to mold. Let rise until light, and then make into small balls. Arrange closely in a buttered tin, let rise again, then brush over with sweetened milk and bake. Mrs. E. B. Broomhall. COFFEE-BREAD. One cake of compressed yeast soaked in \ cup of tepid milk. Sift and weigh 2 lbs. of flour. Early in the morning make a small hole in the flour'and put in it the milk and yeast, stirred into a batter. Let this stand until light, from 1 to 3 hours. Then take \ lb. of washed butter, 1 small teacup of sugar, 1 small teacup of milk, the grated rind of a lemon, and 7 eggs. Put this in the bowl with the flour and yeast, and stir until thoroughly mixed. Set aside to rise. Separate into 2 parts, each of these into 3 parts, pull these into long rolls and braid. Put into 2 buttered pans and let rise. When ready to put into the oven brush over with milk and egg (stirred together) and sift sugar on top. Mrs. Rominger. SCOTCH SHORTBREAD. Two lbs. of flour, 1 lb. of butter, \ lb. of sugar. Work the butter to a cream, add the sugar and stir in the flour, work them well together. Cut and roll out about an inch thick, Nick round the edges and prick with a fork. Bake in a moderate oven on paper for \ hour. Mrs. R. M. Wenley. SCOTCH SODA SCONES. One lb. flour, f teaspoon cream of tartar, f teaspoon Wyandotte soda, \ teaspoon salt, \ pt. buttermilk. Rub all the .lumps out of the soda, mix dry ingredients first. Add enough buttermilk to make a light dough, turn out on a floured board and quickly knead till smooth. Press out to a round cake, divide it crosswise in 4, Place the scones on a floured griddle and cook for 10 minutes, turn them and cook the other side for BREADS. 117 POPOVERS. Two eggs, beaten light, 2 cups of milk, 2 cups of flour, a pinch of salt. Bake 40 minutes in hot gem pans in a hot oven. Martha 0. Coffin, pop-overs. One half pt. flour, y 2 pt. milk, 3 eggs, a pinch of salt. Mix milk and flour carefully, then add eggs after 12 strokes with a whisk. Mrs. B. M. Thompson. BAKED BROWN BREAD. One cup sour milk, 1 cup sweet milk, 1 cup of molasses, 1 cupcornmcal, 2 cups graham flour, y2 cup white flour, 1 egg, 1 teaspoonful Wyandotte soda, y2 teaspoonful salt. This makes an ordinary sized loaf and will require about 1 hour for baking. Mrs. S. M. Spence. BOSTON BROWN BREAD. One cup of water, 1 cup of sour milk, 1 cup of molasses, 2 cups of graham flour, 2 cups corn meal, 1 cup wheat flour, 1 cup of stoned raisins, 2 teaspoons Wyandotte soda. Steam 3 hours. Mrs. Ellen Wood. BOSTON BROWN BREAD. Beat together thoroughly 2 cups New Orleans molasses, 2 "ct, / cups sweet milk, 1 cup sour milk. Add to this, 1 heaping cup each of corn meal, rye, and graham flour, 1 teaspoon salt, and 1 dessertspoon Wyandotte soda, thoroughly mixed together and sifted. Pour into a well buttered tin mould or pail with a tight fitting lid (the mixture should fill the mould about three- fourths full), place in a kettle of cold water and boil 4 hours. See that the water does not boil up to the top of the mould; also take care that it does not stop boiling, or boil entirely away. To serve remove the lid of the mould and set it a few minutes in the oven to dry the top; it will then turn out in perfect shape. Flora B. Sturgeon. BOSTON BROWN BREAD. Two measures of corn meal, 2 measures of rye, 2 even tea- spoonfuls of Wyandotte soda, mashed fine and put in the flour; 2 teaspoons of salt. Mix all together. Add 1 cup of 118 THE ANN ARBOR COOK BOOK. New Orleans molasses and 3 cups of sour milk. Add last, in layers, a small cup of seeded raisins. Steam the loaf in a mould from 6 to 9 hours, being sure not to let the water stop boiling. Mrs. Demmon. STEAMED BROWN BREAD. One cup molasses, 1 cup sour milk, \y2 teaspoonfuls of Wyandotte soda mixed in the sour milk, 1 yr; cups Indian meal, 1 ^ cups rye meal, 1 teaspoonful salt, y2 cup sweet milk. After it is thoroughly mixed put in steamer and cook from 3 to 4 hours. Mrs. James B. Angell. BROWN BREAD. Half cup corn meal, scalded; 1 small teaspoon of salt, 1 small cup molasses, 3 cups graham, heaping, \y2 cups sour milk, 1 heaping teaspoon of Wyandotte soda. Mix salt, corn meal and boiling Water enough to scald the meal, then molasses, milk, soda and graham. Steam or bake 2 hours. Mrs. Dr. Kinyon. brown bread. Two teacups graham flour, 1 teacup sour milk, y 2 teacup brown sugar, \ teacup molasses, 1 teaspoonful Wyandotte soda, 1 teaspoonful salt. Steam lj^ hours. Mrs. W. E. Caldwell. brown bread. One cup of molasses, 1 cup of sour milk, 1 teaspoonful of Wyandotte soda, dissolved in alittle hot water, 1 teaspoonful of salt. The above to be whipped with an egg beater for a few minutes, then add 1 cup of graham flour, 1 cup of corn meal, 1 cup sifted flour. Put in baking powder cans and steam 2 hours, and then put in oven 10 minutes. Mrs. Mortimer E. Cooley. NEW ENGLAND BROWN BREAD. One qt. each of Indian and rye meal, 3 pts. of milk, 2 tea- spoonfuls Wyandotte soda, 2 teaspoonfuls of salt, f cup of molasses. Steam 5 hours, then set in a hot oven long enough to brown the crust well. Mrs. LeBaron, Pontiac. BREADS. 119 ENTIRE WHEAT BREAD. Three cups of entire wheat flour, 2 cups of milk, 2 tea- spoonfuls sugar, 1 teaspoonful salt, 4 teaspoonfuls of baking powder. Mrs. Cutting. RAISED GRAHAM BREAD. Three cups bread sponge, y;cup molasses, 1 teaspoonful Wyandotte soda. Stir in graham flour to make a stiff batter, and let rise and bake. Miss Clara Miller. GRAHAM BREAD. Two cups sour milk—quite sour, f cup sugar, y 2 teaspoon salt, 2 teaspoonfuls Wyandotte soda, 2§ cups graham flour. Bake slowly about 1 hour. Amelia M. Breed. GRAHAM BREAD. One cup cream, \ cup of milk, 1 egg, pinch of salt, 2 tea- spoonfuls of baking powder, 4 tablespoonfuls of sugar, white and graham flour to make a batter that will just drop from spoon, more graham than white flour. Mrs. Victoria Morris. GRAHAM GEMS. One cup milk, 1 egg, 2 tablespoonfuls sugar, 1 tablespoon butter, \y2 cups graham flour, (or use ^ white flour), \y 2 tea- spoonfuls baking powder. Drop into hot gem irons and bake 15 or 20 minutes. Mrs. C. K. McGee. GRAHAM GEMS. One tablespoonful sugar, 2 tablespoonfuls melted butter, 2 eggs, 1 cup milk, y2 nutmeg, grated, 2 cups graham flour, 2 small teaspoonfuls baking powder, a little salt. Bake in the quick oven. Mrs. Moritz Levi. GRAHAM GEMS. One cup sour milk, pinch of salt, y2 teaspoonful Wyan- dotte soda, 1 heaping tablespoonful white flour and enough unsifted graham to make a good firm batter. Place tins on the stove and heat hot while making the batter. Put in tins and bake on upper grate in hot oven 15 or 20 minutes. Mrs. H. M. Woods. We Patronize Goodyear's Drug Store. The Enterprising Housekeeper We have All the Latest Novelties • in COOKING UTENSILS also STEAM COOKERS MEAT CHOPPERS FRUIT PRESSES RASIN SEEDERS CHAFING DISHES ETC. ETC. AND THE BEST STEEL RANGES AND GAS STOVES ON EARTH, EBERBACH HDW. CO., ...125-127... ...105-107... SOUTH MAIN STREET. WASHINGTON STREET. HEUSEL BROTHERS «* -PROPRIETORS OF- THE CITY BAKERY t Bakers of ALL KINDS OF BREAD, CAKES, Etc., Etc. FANCY CAKES TO ORDER. 305.... PHONE 156 EAST HURON ST. ANN ARBOR, MICH. State Telephone Bell Telephone ...523- ...55I-. MILLER & PRAY Dealers in... GROCERIES AND PROVISIONS ...300... NORTH MAIN STREET. ANN ARBOR, Mich. 122 THE ANN ARBOR COOK BOOK. VIRGINIA CORN BREAD. One pt. hot cornmeal mush, 1 tablespoonful melted butter or lard, two eggs beaten separately, 1 Cup of raw oysters (drained). Add sweet milk, enough to make it like cake batter, put in buttered pudding dish and bake from k to f of an hour. Serve in the dish. (Delicious). Mrs. S. A. Niles. CORN BREAD. One egg well beaten, 2 cups of sour milk, 1 even teaspoon- ful Wyandotte soda, corn meal enough to make a thick batter, and to this add 2 tablespoons of melted lard. Bake in a hot oven. Mrs. J. Breid. CORN BREAD. One and V2 cups flour, y2 cup meal, 1 cup milk, 1 egg, 2 teaspoons baking powder, salt. Beat the'egg, add the milk and salt, then stir sifted flour, meal and baking powder. Bake from 20 minutes to y2 hour. Julia Pomeroy Wilgus. CORN BREAD. Two cups of Indian, 1 cup wheat, One cup sour milk, 1 cup sweet, One good egg that well you beat, Half a cup molasses, too, Half cup sugar add thereto, With table spoon of butter new, Salt and Wyandotte soda each a spoon; Then you'll have corn bread complete, Best of all corn breads you meet. It will make your boy's eyes shine, If he's like that boy of mine. If you have a dozen boys To increase your household joys, Double then this rule I should, And you'll have two corncakes good. When you've nothing nice for tea, This the very thing will be. All the men that I have seen Say it is of all cakes queen—Good enough for any king, That a husband home can bring. Warming up the human stove, Cheering up the hearts you love. And only Tyndall can explain The link between corn bread and brain. Get a husband what he likes, and save a hundred household strikes.—Selected. Mrs. D. F. Schairer. corn CAKE. One egg, y 2 cup sugar, butter size of an egg, 1 cup sweet milk, a pinch of salt, 1 cup of corn meal, 1 cup of flour, 3 tea- spoonfuls of baking powder. Bake y2 hour. Mrs. Cutting. • BREADS. 123 MRS. HAZEN's JOHNNY CAKE. One egg, 1 cup of buttermilk or sour milk, 1 tablespoon- ful of shortening, 1 level teaspoonful of Wyandotte soda, 1 salt spoon of salt, 2 cups of cornmeal, 1 cup of flour, teacup of sugar. Bake 20 minutes to £ hour. Mrs. Durand. JOHNNY CAKE. Two cups flour, 1 cup corn meal, \ cup sugar, 1 cup butter, 3 eggs, \ cup sweet milk, 3 teaspoonfuls baking powder. Mrs. Beale. HOE CAKE. Moisten fresh Indian meal with cold water and add a little salt, kneed your dough well to make it light. Bake on a griddle over 'A moderate fire, turning it often till well browned on both sides. Mrs. Alice Taft. pone. One teacup of cooked hominy, the smaller sized hominy. While it is hot stir in 1 tablespoon of melted butter, and 2 eggs beaten very light, stir in £ pt. of sweet milk very gradually, then yellow corn meal enough to make a batter as thick as boiled custard. Add \y 2 teaspoons of baking powder, and less than teaspoon of salt. Bake in a hot oven f of an hour in a pudding dish. Mrs. R. C. Davis. BINAH MUFFINS. Six eggs, 1 qt. of sweet milk, 1 light qt. of flour, 1 table- spoonful of butter, a little salt; beat the butter to a cream; as you break your eggs drop the yolk of each into the butter, beat- ing it until very light. Then add in small portions, alternately, the milk and flour and last of all the whites of the eggs, beaten as stiff as possible, and bake immediately. Mrs. Alice Taft. muffins. Small \ teacup of butter, 1 tablespoon of sugar, mix this light, a little salt, 1 teacup full of milk, 2 eggs very light, 2 big cups of flour, 2 heaping teaspoonfuls of Royal baking powder, put in the last thing before baking. Hot oven. Mrs. Warren Florer. 124 THE ANN ARBOR COOK BOOK." EXCELLENT BREAKFAST CAKES. Three cups and £ of flour, H cups of milk, 2 eggs well beaten, butter the size of an egg, 2 tablespoonfuls of baking powder, 1 teaspoonful of salt; bake in muffin tins or gem pans. Mrs. Motley. breakfast muffins. Three and £ cups of flour sifted with 2 rounding teaspoon- fuls of baking powder, \ teaspoonful of salt, If cups of sweet milk, 1 egg, 3 tablespoonfuls of sugar, 3 tablespoonfuls of melted butter. Mix baking powder with flour, beat the egg and other ingredients together, pour it over the flour, beat hard and bake 20 minutes. Mrs. John E. Travis. RICE MUFFINS. One cup of boiled rice; 1 cup of sweet milk; 2 eggs; 5 tablespoonfuls of melted butter; 1 teaspoonful of sugar; pinch of salt; 2 teaspoonfuls of baking powder and flour to make a soft batter which will drop from the spoon. Stir well and bake in gem tins. Mrs. Jennie Ramsey, Belvidere, Ill. FRIED RYE MUFFINS. One and a half cups rye meal; \j/2 cups flour; 1 cup milk; 2 eggs; 1 teaspoon Wyandotte soda; 2 teaspoons cream of tartar; 2 generous tablespoons of sugar' s.teaspoon salt. Put meal in large bowl; put flour, cream of tartar, soda, sugar and salt into a sieve and rub them through into the meal. Beat the eggs well, add the milk to them and stir into the dry ingredients. Dip a tablespoon into cold milk, fill it with batter and drop this into boiling fat. Cook 10 minutes. Mrs. R. C. Davis. CORN MEAL MUFFINS. Soak 1 cup of corn meal, in 1 cup of sweet milk, 1 hour. Add y2 cup granulated sugar, 2 tablespoonfuls of melted butter, a little salt, 2 eggs, well beaten, and 1 cup of white flour with 2 rounding teaspoonfuls of baking powder, sifted in the flour. This will make 15 muffins. The same recipe may be used for whole wheat flour. Mrs. Rowland. BREADS. 125 CORN MEAL MUFFINS. Two cups of corn meal, 1 cup of white flour, 2 cups of but- termilk, 2 tablespoons of sour cream (sour milk and melted butter can be used, or sweet milk and butter and baking pow- der, 2 rounding teaspoonfuls, instead of soda), a little more than 2 level teaspoonfuls of Wyandotte soda, 2 eggs. Put all together and beat vigorously. Pour into hot muffin rings. Bake in a hot oven. Francis Lennox Powell. corn muffins. Half cup flour, y 2 cup corn meal, 1 teaspoon baking powder, \ teaspoon salt, y2 teaspoon sugar. Sift these together, then add 1 beaten egg and a little milk. Bake y2 hour in buttered muffin tins. Mrs. S. D. Allen. corn BUNS. Half cup sugar (small), ^ cup butter (small), 1 cup milk, 2 cups corn meal, 1cup flour, 2 eggs, 1 teaspoon baking powder. Mrs. Mechem. corn dodgers. One pt. corn meal, 1 pt. sour milk, 2 eggs, 2 tablespoons flour, 1 teaspoon salt, 1 teaspoon Wyandotte soda (or more), make batter thicker than pancakes, and fry small in hot lard (not deep lard) in spider. Mrs. George W. Hill, Detroit. fritters. Three eggs, 1 teaspoonful melted butter, 2 tablespoonfuls baking' powder, 1 cup of sweet milk and a little salt. Make a soft batter and drop from a spoon in hot lard. Use 1 or 2 eggs. One-half the ingredients for a less amount. Serve with maple syrup. RICE fritters. Boil a little more than y2 pt. of rice in 1 pt. of milk until soft and all the milk is absorbed. Then add the beaten yolks of 3 eggs, 1 tablespoonful of sugar and 1 tablespoonful of butter. When cold mix with the whites of 3 eggs which have been whipped stiff. Make the mixture into small balls and fry brown in 1 qt. or more of hot lard. BREADS. 127 SANDWICHES. Take any kind of meat chopped very fine and mix with an equal quantity of celery, which should also be chopped very fine. Slice bread very thin, spread with butter and a very little French mustard, then spread the chopped meat and celery. Mrs. Woodard. hickory nut sandwiches. Cut thin slices of home-made bread into round, oval and heart-shaped pieces with cookie cutter, spread with soft butter. Cover with napkins wrung out of hot water, until thoroughly steamed. Spread with gooseberry jam, sprinkle heaping tea- spoonful of chopped hickory nut meats in the middle of a slice, cover with the other and press the edges securely together. Mrs. John Burg. ,'.'«i•_ /t^w-- - ..<.<. f \ i 's '. / L' I *• , ...' . . * *- * • '• '--' • :'<.<.. , -^ '. '-•'.«: v •'- '. - •»!',. . -' ." . . — -- f . . . . . . „ / /"-"- • '..A.. , ,./. , i VEGETABLES. Few things are more commonly cooked than vegetables, and few things are served more often in an unwholesome and unpalatable form. It is too often thought and said that " any one can cook vegetables," and it is true that few cook them well. Of course, much depends on the freshness and quality of the vegetables themselves, even when well cooked. Green vegetables are never so fine as when freshly gathered, and all vegetables are best in their season, the forced ones lacking in quality and flavor. For chemical reasons cook young green vegetables in hard salted water, and dry vegetables, as dry peas, lima and other beans in soft water, without salt. Put them on in freshly boiling water, boil continuously until tender and drain at once. Have them neither underdone or overdone, if you would have them perfect. Especially is this true of potatoes. Wilted green vegetables may be freshened by sprinkling with cold water. Old potatoes may be improved by soaking in cold water for sev- eral hours. Dried beans and peas should be soaked over night in soft water. To keep celery and lettuce fresh roll in a damp napkin and place on ice. When green peas are growing old add a pinch of Wyandotte soda to make them tender. TIMETABLE FOR COOKING VEGETABLES Thirty minutes :—asparagus, corn, macaroni, mushrooms, peas, boiled potatoes, tomatoes, lettuce. 45 minutes :—young beets, carrots, parsnips, turnips, baked potatoes, rice. 1 hour:— artichokes, new cabbage, string beans, Brussels sprouts, cauli- flower, greens, salsify, new onions, winter squash. 2 hours:— winter cabbage, carrots, parsnips, turnips, onions. 3 to 5 hours :—old beets. 5 to 8 hours :—dried beans, dried peas, hominy, etc. Mrs. R. Campbell. The above timetable will serve as a guide to the inexperi- VEGETABLES. 131 with salt; add tablespoonful of chopped parsley,if desired. Put the potatoes into the hot sauce, and turn at (.nee into a buttered baking dish; cover with fine cracker crumbs, bits of butter and bake 20 minutes. Mrs. E. C. Goddard. LYONNAISE POTATOES. Put 1 tablespoonful of butter in a fryingpan, and when it is hot add 1 small onion sliced, and fry until a golden brown. Slice 5 or 6 cold potatoes, put in the fryingpan and cook slowly until they are well browned; use more butter if needed. When done serve in a hot dish, sprinkle with salt, pepper, and a tablespoonful of chopped parsley, or dice 1 pt. of cold boiled potatoes and cook in the same way. Nice with steak, liver or fried chicken. ESCALLOPED POTATOES. Pare and slice raw potatoes and place in a baking dish a layer of potato seasoned with bits of butter, salt and pepper, dredge lightly with flour; repeat until the dish is full. Pour over the potato 1 pt. of rich milk, or enough to about cover them. Sprinkle with cracker crumbs and bake 1 hour or longer. SARATOGA CHIPS. Pare raw potatoes, slice thin, let soak in cold water 15 minutes and then dry on soft towel, covering them with another so that they will not discolor. Let them remain until the water has been absorbed, then have ready a kettle of boiling lard, drop a handful of the potatoes into the lard and fry until a light brown, stirring often. Take up on soft brown paper in a colan- der, sprinkle with salt and place in the oven to keep warm. Put in more potatoes and continue until sufficient have been fried in the same way. FRENCH FRIED POTATOES. Pare small raw potatoes, divide them into halves and each half into 3 pieces. A still more ornamental way is to cut into perfect cubes or into spheres with a potato scoop. Put into boiling lard and fry 10 or 15 minutes; drain and sprinkle with salt. Very fine served hot with chops or steak or as a garnish for fried or baked fish. 132 THE ANN ARBOR COOK BOOK. POTATO PUFF. Two cups of mashed potatoes, 2 tablespoons of melted butter, beat these together to a cream, beat 2 eggs very light and add a very scant pint of milk. Add this to the potato, season with salt and pepper, pour into a greased baking dish and bake for £ hour until it browns nicely. Mrs. Wm. Goodyear. potato puffs. Two teacups of salted, peppered and finely mashed potato. Add 2 tablespoons melted butter, and beat to a white cream, stir in thoroughly yolks of 2 eggs that have been beaten very light, add teacup sweet milk; then add whites of eggs, stir lightly. Pile the mass upon a hot buttered dish and bake about 10 minutes. Mrs. A. W. Pack. POTATO PUFFS. One pint cold mashed potatoes, 4 eggs, 1 small spoon salt; have the potatoes in one end of a dish and break the eggs in the other. With a common steel fork break or crumble the potato into the eggs, and do not beat. Fry in hot lard, (enough to little more than cover bottom of frying pan) dipping by small spoonfuls. Turn over when they are nicely browned; serve as fast as made. Mrs. H. M. Woods. FRIED POTATO BALLS. Mix 1 teaspoonful of melted butter with 1 cupful of cold mashed potatoes until they are white and light; then add the beaten yolk of 1 egg and season with salt and pepper. Dip the hands in flour and make the mixture into balls; roll the balls in flour and fry in hot lard, or lard to which a small piece of butter has been added. Mrs. D. M. Lichty. POTATO CROQUETTES. Season cold mashed potatoes with salt, pepper and a very little nutmeg. Beat to a cream with a tablespoonful of melted butter to every cupful of potato. Add 2 or 3 well beaten eggs and some well-minced parsley. Roll in oval balls, dip in egg and thin cracker crumbs. Fry in hot lard and serve. Mrs. L. P. Jocelyn. VEGETABLES. 138 ESCALLOPED SWEET POTATOES. Peel and slice thin. In a shallow tin put a layer of pota- toes. Sprinkle with salt, a little sugar and bits of butter, then another layer of potato, then seasoning until the tin is full. Cover sparingly with water and bake very slowly. Mrs. Montgomery. sweet potatoes and apples. [A Southern Dish.J Boil sweet potatoes until tender, then slice them in small pieces. Make an apple sauce just as it should be served for the table. Put a layer of sweet potatoes in the bottom of a baking dish; sprinkle with a very little sugar and dot over the top a few flecks of butter. On top of this put a layer of the apple sauce, alternately using the sweet potatoes and apples until the dish is filled. Finish the top with the potatoes and then use more butter and sugar so that a rich brown crust is formed. Bake from 1 hour to 1^ hours. This is very good with game. Mrs. Freer. sweet potato croquettes. Boil 6 medium-sized sweet potatoes. Remove the skins, mash fine, add 1 large tablespoonful of butter, salt and pepper. Form into croquettes, dip in egg and then in cracker crumbs, and fry in hot lard. TART TURNIP. Chop or cut in small cubes as much turnip as your family will require. Cover with boiling water and boil 15 minutes. Then add to every quart of the turnip % cup vinegar, \y 2 teaspoonfuls salt and 1 teaspoon sugar. When the liquid has nearly boiled away add a small quantity of butter. Let it cook slowly 10 minutes, when it is ready to serve. Mrs. G. 0. Higley. TURNIP. Take 4 nice white turnips, pare and slice; 4 medium- sized potatoes, pare and slice them and cook with turnips. When tender drain, mash, season with salt and butter. Mrs. H. S. Dean. 134 THE- ANN ARBOR COOK BOOK. BOILED TURNIPS.' Pare a few turnips and cut into pieces about % inch square. Place in a granite pan, cover with boiling water, add a little salt, and cook until tender; then take from the fire and drain. When dry put in a pan, partly cover with hot milk, add a pinch of pepper, and a small piece of butter. Let this come to a boil and it is ready to serve. Mrs. D. M. Lichty. TOMATOES A L'ART. Take medium sized green tomatoes and slice rather thin, fry to a delicate brown in plenty of butter. When cooked re- move to a hot dish and into the hot butter left in the pan put 1 cupful thick cream; thicken with 1 dessert spoon flour. Season with salt and white pepper and pour over tomatoes. Mrs. Bouke. CREAMED TOMATOES. Put into a granite stew pan 1 pt. of cooked tomatoes; season to taste with butter, salt and sugar, add to the cooking tomatoes 1 slice of stale bread cut into inch squares. Just before serving add £ cup sweet cream to the boiling hot toma- toes; boil up once and serve in a covered vegetable dish. Mrs. J. 0. Reed. ESCALLOPED TOMATOES. Put a layer of tomatoes fresh or canned in a buttered baking dish, season with salt and pepper and bits of butter. Cover with a layer of bread or cracker crumbs, and repeat till the dish is as full as desired. Have crumbs for the top layer. Bake about y 2 hour. FRIED TOMATOES. Slice 4 or 6 good sized tomatoes as needed, g of an inch thick, leaving on the skin. Roll in flour, fry in butter, turning them carefully with a pancake turner and browning on both sides. Heat 1 cup of cream, season with salt and pepper and turn over the tomatoes, or dip the slices first in beaten egg then in fine cracker crumbs and fry as above in butter, lard, or drippings. Serve on hot platter as soon as fried. VEGETABLES. 135 MRS. BORER'S FRIED TOMATOES. Cut in halves 6 nice ripe tomatoes, place them in a baking pan skin side down. Cut -J lb. of butter into small pieces, place over the tomatoes, dust with salt and pepper, and stand in the oven 10 minutes; then place over the fire and fry slowly. Do not turn, but when done, lift with cake turner, and place on heated platter. Draw the pan over a quick fire, stir until the butter is brown, add 2 tablespoonfuls of flour, mix until smooth, add 1 pt of milk, stir continually until boiling, season with salt and pepper, pour over tomatoes and serve. Nice for luncheon or tea dish in place of a meat dish. Tomatoes make a dainty salad by cutting off the stem, scooping out the seeds and filling the cavity with either chopped celery, cabbage, cold peas or asparagus tips mixed with French dressing or mayonnaise as desired. TOMATO toast. Stew and strain several tomatoes, (canned ones are just as good), taking pains to save all the pulp. Thicken with a little corn starch, cooking it thoroughly. Season with salt and a. little butter and pour over hot buttered toast. Mrs. Bradshaw. tomato toast. Two eggs, butter size of an egg, y2 can tomatoes, 1 small onion, cut in small pieces, teaspoon cornstarch, salt, pepper. Stew tomato, onion and butter together 5 minutes, then stir in cornstarch, (moistened in water); add the eggs which have been broken and stirred together, add seasoning, stir constantly till rather thick, remove at once and serve on buttered toast. Mrs. Bouke. tomato tavasi. (An Armenian recipe.) Across the top of smooth, round tomatoes make three parallel incisions with a sharp knife, and into each gap put a tablespoonful of raw, lean meat of any kind, that has been chopped and well seasoned. Arrange tomatoes in rows in a square baking dish so they will not fall apart in baking. Put pieces of butter on top of each tomato, add a little water. Bake 1 hour, and serve hot. 136 THE ANN ARBOR COOK BOOK. STUFFED TOMATOES. Tomatoes skinned and cut in halves; make a dressing of 1 cup of soft bread crumbs, 2 tablespoons melted butter, £ tea- spoon salt, 1 teaspoon grated onion. Form into flat balls with which cover the halves of tomatoes and bake 15 minutes. This quantity of dressing will cover 6 pieces. Very nice. Mrs. H. M. Pomeroy. STUFFED TOMATOES. Slice off the stem end of the tomatoes and scoop out a good sized hole in each. Fill these cavities heaping full of a dressing for stuffed tomatoes made as in the above recipe. They are improved by adding to the dressing a small quantity of cooked meat, beef, veal, ham, or chicken. Sprinkle buttered crumbs over the top and bake in granite baking pan until crumbs are brown. Remove carefully to platter with pancake turner. CUCUMBER DOLMASI. TAn Armenian Recipe.] Pare the cucumbers, cut off 1 end, and make cucumber hollow by removing the seeds. Fill them) full with rice which has been mixed with chopped raw meat and seasoned, add cin- namon if desired- Pack in baking tins, putting two open ends opposite, so the rice will not fall out in baking. Cover with water and bake slowly for an hour. Serve with lemons. If preferred, use tomatoes instead of cucumbers. Do not peel them, and remove seeds with a spoon from a small opening in the stem side. WILTED LETTUCE. Place in a vegetable dish tender lettuce that has been care- fully washed and drained. Cut a slice of bacon into dice and fry until brown; when very hot add % cup of vinegar and pour it boiling hot over the lettuce; mix well with a fork and garn- ish with hard boiled eggs. Mrs. J. O. Reed. SPINACH BOILED. Look over very carefully and wash well; boil in clear water until tender, drain in a colander, cut fine with a knife, return to a vessel on the stove and season with butter, pepper and salt. Note.—Spinach is sometimes covered with nicely poached eggs or hard boiled eggs sliced, Mrs. Henry S. Dean. 138 THE ANN ARBOR COOK BOOK. COOKED CABBAGE. Slice 1 small head of cabbage, cook for 20 minutes in well salted water, then drain well and pour over 1 cup sweet cream. Let the cream just heat through and serve immediately. , Mrs. B. F. Schumacher. OYSTER CABBAGE. Cook the cabbage in water until well done and pour off the water, add y 2 pt. of milk thickened with rolled crackers. Season with butter, salt and pepper. Mrs. R. Mortimer Buck, Paw Paw. TO COOK CAULIFLOWER. Let it soak in cold water 1 hour before, cooking. Take off the outside leaves and cut the stem off close. Put it, stem side down, into boiling water sufficient to cover it, add teaspoonful of salt, and boil till tender, from hhour to 1 hour. When done it may be served in the following ways: First, take up care- fully so as to preserve shape. Place in dish and pour cream sauce over it. Second, serve in the same way with Hollandaise sauce. Third, break into small pieces. Put a layer in a but- tered baking dish, sprinkle with grated cheese and a few bits of butter. Repeat till dish is filled. Pour over it a cupful of milk seasoned with a teaspoonful of salt and saltpoonful of pepper. Cover with bread or cracker crumbs*, and brown in oven. Fourth and best, cook the cauliflower whole as given above. When done cover with drawn butter, not cream sauce. Sprinkle thickly with grated cheese. Put in oven to brown. Serve either in baking dish in which it has been browned, or remove carefully to platter and garnish with parsley. ESCALLOPED CAULIFLOWER. Boil till very tender. Drain well and cut in small pieces. Put it in layers with fine chopped egg and this dressing: £ pt. of milk thickened over boiling water with 2 tablespoonfuls of flour and seasoned with 2 teaspoons of salt, 1 of white pepper and 2 ounces of butter. Put grated bread over the top, dot it with small bits of butter and place it in the oven to heat thor- oughly and brown. Serve in the same dish in which it was baked. Mrs. W. H. Pettee. VEGETABLES. 139 BAKED EGG-PLANT. (A Maryland Recipe.) Remove the stalk but not the skin, wash, cut into halves, put on in boiling water and boil till partly tender (about 1 hour), drain, cut into small pieces and season with salt, pepper and plenty of butter. Place in baking dish with thick layer of bread crumbs and more butter. Bake till brown in a quick oven and serve in the same dish. Mrs. C. B. Nancrede. BAKED OR ESCALLOPED onions. Boil, and if large cut into quarters. Put in a shallow dish, cover with white sauce and buttered crumbs and bake until the crumbs are brown. Mrs. H. Soule. ESCALLOPED ONIONS. Peel and slice the onions, cover with boiling water and leave on the stove where they will be kept hot for 10 minutes. Then drain and place in a dish alternate layers of the prepared onions and bread or cracker crumbs, using only a thin layer of the latter. Bits of butter and a sprinkling of salt should be placed between the layers. Cover with milk which has been previously heated, and bake 30 minutes or until tender. The dish should be covered. Mrs. M. L. Woodard. CREAMED CELERY. Cut fresh, white stalks of celery into pieces an inch long. Put the pieces into a granite saucepan, and cook until tender in slightly salted boiling water. When tender drain in the colander and return the celery to the saucepan. Cover well with rich milk and season to taste with salt, a little pepper and good butter. When the milk is well heated, not boiling, add 1 cup of rich, sweet cream, and serve hot with or without toast. A delicate dish for luncheon or dinner. Mrs. A. B. Stevens. CREAMED CELERY. Cut celery in pieces about y 2 inch long—split broad part before cutting. Pour boiling water over and stew until tender; adding salt when partly done; drain, put in warm dish, pour over cream sauce and serve immediately. 140 THE ANN ARBOR COOK BOOK. CREAM SAUCE. Use just y 2 the quantity of sauce that you have of celery or other vegetables. For 2 cups of celery you will need 1 cup of milk, or less, and some of the celery water if you like, 2 level tablespoonfuls butter, 2 level tablespoonfuls flour, 1 teaspoonful salt and a little white pepper, rubbed together and add to milk when boiling, in a double boiler. Potatoes, string beans, par- snips, turnips, oysters, left-over-fish and meats of different kinds are creamed in the same manner, adding cracker or bread crumbs to the meats and fish and baking a few minutes. Mrs. E. A. Lyman. ESCALLOPED CORN. Put 1 qt. of canned corn into a pudding dish and season with butter, salt and pepper. Add 1 cup of milk, cover the top with cracker or bread crumbs well moistened with milk, and seasoned with bits of butter on top, and bake in hot oven -f of an hour. Mrs. C. W. Wagner. ESCALLOPED CORN. Butter a baking dish and put in a layer of cracker crumbs, then a layer of canned corn, with salt and bits of butter; alter- nate the crackers and corn to the top of the dish, finishing with crackers. Pour in enough milk to come to the top; bake f of an hour. Bertha G. Bull. corn PUDDING. To 1 pt. of, corn (if canned press it through a colander, if fresh, cut very fine from the ear) add 2 eggs, 1 tablespoonful of flour, butter (melted) the size of an egg, 1 pt. of milk, salt and sugar so as to be neither salt nor sweet in excess, and a little pepper. Bake in a greased dish until the custard is set or the handle of a silver spoon will come out clean. Mrs. R. Waples. CORN FRITTERS. One dozen ears of sweet corn grated, 3 eggs, 2 tablespoon- fuls of milk, 2 tablespoonfuls of flour, 1 tablespoonful of sugar, 1 teaspoonful of salt and a little pepper. Bake in small cakes on griddle with plenty of butter. Serve hot. Elizabeth Dean. VEGETABLES. 141 CORN PATTIES. Remove the outer portion of the kernels of green corn with a grater, then scrape with a knife until the pulp is removed. When you have y 2 pt. of the pulp add 1 heaping teaspoonful flour, 2 eggs and y teaspoonful salt; stir well and drop in a well buttered pan. The pan should be hot but not hot enough to burn the butter; cook until brown then turn and brown on the other side. Serve hot. Mrs. G. 0. Higley. CORN CAKES. One pt. bread crumbs, 1 cup canned corn, or green corn left from a meal, 4 eggs, y2 teaspoon salt. Dash boiling water over crumbs to moisten slightly, stir in the eggs and add corn. Fry in hot lard; drop in by small spoonfuls. Do not turn over until set so they will turn easily when they will be a nice golden brown. Sour milk may be used instead of water by adding enough soda to sweeten the milk. Mrs. H. M. Woods. PARSNIP BALLS. Boil parsnips till tender, drain and mash, or put through a colander, season well with butter, salt and pepper. Flour the hands and form the parsnips into balls. R"ll in flour and fry in drippings in a fryingpan until a nice brown on both sides. If preferred a well beaten egg and 1 tablespoonful of flour may be added with the butter, salt, and pepper, and the balls made as before. Good with roast beef. PARSNIP FRITTERS. Pare parsnips and cut in slices either across or lengthwise. Boil till tender and drain, make batter of 1 egg well beaten, y2 cup of milk, 1teaspoonful of salt, and flour enough to make rather thin batter, dip slices of parsnip in this and drop in boil- ing lard, fry till delicate brown. Cooked salsify is very nice treated in the same way or made into balls the same as parsnip balls. STUFFED GREEN PEPPERS. Get peppers that .vill stand on the blossom end. Cut off the stem end for a lid, leaving the stem on for a handle. Take out all inside being careful to leave no seeds. Make a free 142 THE ANN ARBOR COOK BOOK. meat stuffing by chopping some tender roast beef, or tough parts of steak stewed till tender, with 2 tomatoes size of an egg, piece of an onion, tablespoon of minced parsley, slice of bread .£ inch thick. Season with salt and pepper, if not moist enough add a little stock. Fill the pepper; put on the lid and bake f hour in a moderate oven. Delicious stuffed green peppers were served at a luncheon recently. Very large ones were chosen. They had been split length-wise into halves, the seeds removed and a mixture of bread crumbs and minced ham, well seasoned with butter, pepper and salt, placed in them. They were then moistened with tomato juice and baked in a hot oven until brown. A little chopped parsley was sprinkled over them just before they were sent to the table. Mrs. Waldron. SALSIFY OR VEGETABLE OYSTERS. Wash and scrape off skin until they are white, slice across in rather thin slices, stew until tender in as little water as possible. When done add milk and if preferred thicken with a little flour rubbed into butter, salt and a little pepper. Stew in' granite ware rather than iron. Miss Pamela A. Noble. succotash. Wash 1 pt. shelled (green) lima beans, parboil about 10 minutes, pour off water, add hot water, and boil about 15 min- utes longer. Cut corn from 6 or 8 good sized ears and add to the beans. Boil \ hour or until tender. Add salt, pepper and about 2 tablespoons butter. Care must be taken to prevent the mixture from burning. Scrape the milk from the cob after having cut the corn. Mrs. L. C. Noble, Evanston, Ill. to cook summer squash. If young and tender cut into thick slices and boil in as little water as possible, or steam about 1 hour. Drain well, or better still, squeeze it in a thin cloth. Mash and season with butter, plenty of salt and a little pepper. If the squash is old peel and remove the seeds. VEGETABLES. 143 COOKING SUMMER SQUASH. When young and very tender slice across, dip in batter made of 1 egg, 1cup of milk, a little salt thickened with flour, and fry brown in drippings or butter. Mrs. L. C. Noble, Evanston, Ill. BAKED BEANS. Pick 1 qt. of beans free from dirt. Wash and soak in cold water over night. In the morning pour off the water. Cover with hot water, put 2 lbs. of corned beef with them, and boil until they begin to split open. (The time depends upon the age of the beans, but it will be from 30 to 60 minutes). Turn them into the colander, and pour over them 2 or 3 qts. of cold water. Mix one teaspoonful of mustard and 1 tablespoonful of molasses with some pepper and salt. Put in a deep earthen pot, then put in the beans and beef and add boiling water to just cover. Bake slowly 10 hours. Add a little water occa- sionally. Mrs. Cutting. BOSTON BAKED BEANS. Soak 1 qt. of beans in cold water over night; in the morn- ing put to cook in cold water; add teaspoonful of Wyandotte soda to the water, let them come to the boiling point, drain, add new freshly boiled water, simmer until you may blow the skins off the beans, turn into colander, pour cold water through them. Pour boiling water over 5 lb. salt pork, scrape and cut rind, then put in bean pot, add 1 teaspoonful of salt, 1 lever tablespoonful of dry mustard, 2 tablespoonsful of molasses, 1 cup of hot water, and pour over beans. Add enough more water to cover them. Bake 6 to 8 hours in moderate oven. Keep covered with water until the last hour. Mrs. Junius E. Beal. MILK SAUCE FOR VEGETABLES. One tablespoon of butter, 1 teaspoon of salt, 2 tablespoons of flour, gteaspoon of white pepper, 1 pt. hot milk. Heat butter till it bubbles, add flour and seasoning, then the hot milk grad- ually. If it lumps, cook until it thickens. It may be made thinner by using more milk, richer by using cream, brown by browning flour and butter. Jennie Buell. 144 THE ANN ARBOR COOK BOOK. V '. PICKLES AND RELISHES. 147 6 cups of granulated sugar, 2 cups of flour. Make paste of flour with 1 gal. of vinegar. Soak vegetables in salt water over night, put into scalding vinegar and cook, then thicken liquor with paste and pour on the pickles. Mrs. C. A. Begle. MUSTARD PICKLES. One qt. cucumbers, 1 qt. cauliflower, 1 qt. green tomatoes, 2 green peppers. Cut in pieces and soak in brine over night. One qt. small onions put in salt over night. In the morning drain and pour boiling water over them. Drain the vegetables, put in a jar and make the following liquor and pour over hot: One qt. vinegar, y 2 cup mustard, 1 tablespoon oil, 1 tablespoon turmeric. Let it stand one week, then drain off the liquor, heat, add y2 cup sugar, 1cup corn starch, boil and pour over. Mrs. Keech. mustard pickles. Two heads of cauliflower cut in pieces, 1 qt. small onions, 1 qt. of small green tomatoes, 2 qts. of small green cucumbers, 4 green peppers sliced, 2 bunches of celery cut up fine. Soak cauliflower, cucumbers and tomatoes over night in weak brine; in the morning drain and cook all the above in weak vinegar, when tender drain well, then take 1 gal. of good vinegar, \ lb. ground mustard, 1 cup of cornstarch, 3 cups of sugar, 1 oz. of turmeric, \ teaspoonful of black pepper, 1teaspoonful of cayenne pepper; boil until it thickens, then add above. Jennie Kelly, chilli sauce. Eighteen good sized tomatoes, 6 medium sized onions, 3 red peppers, 2-§- cups of vinegar, 1 cup of sugar, and \ cup of salt. Chop onions and peppers fine, peel the tomatoes and squeeze out the juice, take the juice with all except tomatoes and boil together a few minutes, then add tomatoes chopped fine, and boil about 20 minutes, when it is ready to seal. Mrs. W. H. Jackson. chilli sauce. Twenty-four ripe tomatoes, 8 onions, 12 green peppers, 4 tablespoons salt, 8 tablespoons sugar, 4 tablespoons cinnamon, 4 teaspoons ginger, 8 teacups vinegar; peppers and onions chop- ped fine, put all together and boil 3 hours. Mrs. Mensel. 148 THE ANN ARBOR COOK BOOK. ANTWERP SAUCE. Four common sized onions, 4peek ripe tomatoes, skinned; 2 red peppers, £ scant teacup of salt, 1 teacup of white sugar, f teacup of white mustard seed, 1 teacup grated horseradish, 2 tablespoons each of cloves, cinnamon and black pepper, 3 table- spoons celery seed and 1 qt. cider vinegar. Chop peppers and onions very fine, chop tomatoes and drain them; mix well with the spices and put in a stone jar with a cover. Do not cook. Mrs. Eugene F. Mills. TOMATO SAUCE. One peck of ripe tomatoes, 4 lbs. white sugar, 1 cup vinegar, 1 teaspoon cloves, stew gently 4 hours. Mary Earlenbush. meat sauce. Five qts. of currants, 4 lbs. of sugar, \y 2 lbs. of raisins stoned and chopped, 4 oranges seeded and chopped with peel. Stew together 1 hour and put up as jam. Mrs. Belle Guthe. TOMATO CATSUP. One peck of tomatoes, 6 tablespoonfuls of salt, 4 tablespoons- fuls of mustard, 2 tablespoonfuls of cinnamon, % tablespoonful of allspice, y2 tablespoonful of cloves, J4 tablespoonful of black pepper, y2 tablespoonful cayenne, 1 pt. of vinegar. Boil the tomatoes until tender, rub through a sieve to remove seeds, add seasoning and simmer 3 hours. Mrs. A. H. Pattengill. TOMATO CATSUP. Wipe and break into pan or kettle 1 peck nice ripe juicy tomatoes. Cook till tender. When cool enough put through sieve and replace over the fire. Add salt, y2 cup each cloves, allspice; 1 pt. best vinegar before boiling, and boil 1 hour. Bottle or put in jugs, it will keep as well in open jars, for 2 years. Mrs. H. M. Woods. RIPE CUCUMBER CATSUP. Twelve ripe cucumbers, 4 onions. Grate and remove the seeds. Let stand over night in a colander, measure juice. Do not use the juice, but add as much vinegar. Salt and pepper to taste. Bottle as other catsup. Mrs. John. E. Travis. PICKLES AND RELISHES. 149 PICKLED CUCUMBERS. For a panful of freshly picked cucumbers add a handful salt and small piece alum, cover with boiling water. When cold put into vinegar. When all the cucumbers are gathered turn off the old vinegar. Spice or pepper if desire 1, and press down with weight for use. These will keep in crocks the year through. Mrs. H. M. Woods. PICKLED CUCUMBERS. Wipe the amount you wish to pickle, place layer of cucum- bers in jar, with slight layer of salt alternately, until jar is full; then pour over this boiling water until the cucumbers are covered. Let stand 24 hours, then drain, scald vinegar sufficient to cover. Flavor with whole spices, brown sugar, red pepper. Green tomatoes, cauliflower, small onions may be done in the same way. Nona V. O'Brian. PUMPKIN PICKLES. Pumpkin Pickles are made just as those made from the watermelon. Sweet Pickle Syrup.—Four lbs. of brown sugar, 1 cup of mixed whole spices, cinnamon, allspice, cloves, 1 qt. of vinegar. Tie the spices in a bag and boil with the vinegar and sugar. Skim well. Pare the pumpkin and cut into pieces £ inch thick and 2 or 3 inches long. Boil 1 oz. of alum in 1 gallon of water, pour it on the rinds and let them stand for several hours. Take out and put into cold water; when cold boil them -£ hour in the syrup. Boil the syrup 3 mornings and pour over the rinds, enough to cover them. Mrs. Belle Guthe. WATERMELON PICKLE. Cut the rind into small pieces and cover with cold water to which add 1 tablespoonl'ul salt. Let boil until it can be pierced with a fork (about 1 hour), then drain off the water and throw pickles into cold water changing it several times while the following syrup is prepared: 1 qt. vinegar, 3 lbs. sugar, 4 tablespoonfuls stick cinnamon, 1 tablespoonful whole cloves. Let this boil 5 minutes and pour it over the pickles from which the water has been drained. Let stand over night; the next day drain off the syrup and let boil for 5 minutes then pour 150 THE ANN ARBOR COOK BOOK. over pickles. The third day boil all together 5 minutes when it is done. Put a piece of cheese cloth over the pickles to keep cloves and cinnamon away and the third day omit the spice altogether. This keeps them light colored. Mrs. T. C. Trueblood. SPICED WATERMELON. Cut up watermelon and take out all the red portion. Then cut the rind into pieces about 2 inches square and pare off the green outside part, using only the white portion. After this is done soak in salt and water over night, and in the morning drain off this water and put in clear water and stew until tender enough to run a broom-straw through. Then drain and put in kettle with 1 pt. of vinegar to 3 lbs. of light brown sugar and 4 lbs. of fruit; add a little stick cinnamon and cloves, and cook the same as spiced peaches. Mrs. E. B. Broomhall. SPICED CURRANTS. Five lbs. currants or juice, 4 lbs. sugar, 1 pt. vinegar, 2 tablespoons cinnamon, 2 tablespoons cloves, boil slowly 2 or 3 hours till quite thick. Sarah M. Wood. SPICED CURRANTS. Pour qts. of currants picked from the stems, 1 pt. vinegar, boil together about 20 minutes, then add 2 lbs. of sugar and 1 teaspoon each of allspice, cloves and cinnamon, and boil until thick enough. Mrs. W. H. Jackson. SPICED GOOSEBERRY. Five lbs. of gooseberries green or ripe, 4 lbs. sugar, 1 pt. of vinegar, 1 heaping tablespoonful of cloves, 1 heaping table- spoonful of cinnamon; boil slowly 2 or 3 hours. Mrs. C. E. Green. SPICED TOMATOES. One pt. of sliced ripe tomatoes, 1 pt. of brown sugar, \ pt. of vinegar; fill an 8 qt. kettle nearly full with this mixture. Add \ ozs. of whole cloves, 1^ ozs. of whole allspice, 3 ozs. of stick cinnamon, tied in bags; cook slowly 5 or 6 hours. Canned tomatoes may be used. Mrs. C. E. Crocker. PICKLES AND RELISHES. 151 SPICED TOMATOES. Three lbs. of ripe fruit, pared and sliced, 1 pt. of vinegar, 1 qt. of sugar, add spices to taste and boil to a jam. Nice for cold meats. Mrs. M. B. Gilbert. spiced grapes. To 6 lbs. of grapes add 3 lbs. of sugar, \ pt. of vinegar, 2 teaspoonfuls of cinnamon, 2 teaspoonfulls of cloves, 2 teaspoon- fuls of allspice; seed the grapes, cook the skins in a little water until tender, cook the pulp until soft and strain through a sieve; then add the vinegar, sugar and spices, after mixing the pulp and cook until thick and put into jelly glasses. Other fruits can be prepared in the same way. Mrs. Henry S. Dean. SPICED CHERRIES. Five lbs. of fruit, 3 lbs. of sugar, 1 pt. vinegar, 1 tea spoonful of cinnamon, 1 teaspoonful of allspice, 1 teaspoon full of cloves, \ teaspoonful of mace. Stone the cherries, boil the vinegar, sugar and spices to a syrup, add cherries and cook about 2 hours until thick. 3H^cu,«7 e Mrs. E. Luck. SPICED CRAB APPLES. Four lbs. of fruit, 4 lbs. of sugar, 1 pt. of vinegar, stick a clove in each apple and steam till tender. Make a syrup of vinegar, sugar, and a little stick cinnamon, boil a few apples at a time in the syrup 15 minutes, and put in glass cans, filling up with the syrup. Miss Mary Himes. PICKLED PEARS OR PEACHES. Prepare carefully good sound fruit, not too ripe. For 1 peck of fruit put 2 or 3 qts. of good mild vinegar into fruit kettle and as much fruit as it will cover, boil until tender, when it will be some- what transparent; as fast as cooked put into the crock in which it will remain and cover closely with earthen cover or plate. When all are thus cooked add to the remaining vinegar from 3 to 5 lbs. of sugar according to taste, \ oz. of cloves, 1 oz. of cin- namon, tie cloves in a cloth, break cinnamon in small pieces, add more vinegar if necessary to make at least 2 qts in all. Boil well and pour over fruit. When perfectly cold they may be put away. Never fails. No heating over. Mrs. H. M. Woods. 152 THE ANN ARBOR COOK BOOK. PICKLED PEACHES. Seven lbs. of fruit, 4 lbs. of sugar, 1 oz. of cloves, 1 oz. of cinnamon, 1 pt. of vinegar. Rub the peaches with a cloth first, put them in a jar carefully, boil the syrup, pour over the fruit; let it stand 24 hours; repeat twice; the last time boil them all together, put 2 cloves in each peach, or prick them. Mrs. M. B. Gilbert. MANGO PEACHES. Select large, firm peaches, cut in half and remove the pits. Fill the cavity with mixed black and white mustard seed and press a clove into each peach. Fasten halves together with wooden toothpicks; pack in crocks. Make a syrup of 3 lbs. of sugar to 1£ pts. of vinegar according to the quantity of peaches. Put a small bag of cinnamon and cloves unground into the syrup and let boil; skim carefully and pour that over the peaches, cover and set away for 24 hours. Pour off the syrup and reheat 2 or 3 days in succession according to the ripeness of the peaches; the last time taking out the toothpicks and packing closely into 2 qt. cans. Let the syrup boil down until quite rich, adding more sugar if necessary; pour over pickles and cover jars. Mrs. Edward D. Campbell. sweet pickled peaches. For 7 lbs. of peaches or pears, take 4 lbs. nice brown sugar, 1 pt. of vinegar, \ oz. of cinnamon, ^ oz of cloves; boil up together for a few moments, then pour over the fruit and let it stand over night. Next day boil very slowly 1 hour, or until a fork will pierce the fruit easily. Whole spices are frequently used. When fruit is done take out and strain liquid over it. If ground spices are used tie in muslin bag. Mrs. C. K. McGee. SWEET TOMATO PICKLE. One peck of green tomatoes and 2 onions, sliced; sprinkle with 1 cup of salt and let stand over night. In the morning drain, add to the tomatoes 2 qts. of water and 1 qt. of vinegar; boil 15 minutes, then drain again, throw this vinegar and water away; add to the pickle 3 lbs. of sugar, 2 qts. of vinegar, 2 tablespoonfuls each of cloves, allspice, ginger, mustard and cin- namon, and boil 15 minutes. Mrs. Cutting. JELLIES AND PRESERVES. CHIPPED GINGERED PEAR. Eight lbs. of seckle, or other nice pears, 8 lbs. of granulated sugar, 1lb. candied ginger root, 4 lemons. Chip or slice the pears very fine, slice the ginger root and let these boil together with the sugar for 1 hour, slowly. Boil the lemons whole in xclear water until tender, then cut up in small bits, removing the seeds. Add to the pear and boil 1 hour longer and pour that into tumblers or large top cans. Delicious to eat with cake for luncheon. Use candied ginger root in preference to the green root. Mrs. Edward D. Campbell. QUINCE HONEY. Three small or 2 very large ripe quinces, 1 pt. boiling water, 1 pt. sugar. Put sugar and water over fire and let boil while paring and grating quinces. Add grated quince, and let boil 15 or 20 minutes. Put up in glasses same as jelly. Nice for cake filling. Mrs. E. A. Lyman. QUINCE HONEY. Pare and grate 3 large quinces; add 3 lbs. of sugar and 1 qt. of water; boil until thick. Pour into jelly glasses and seal when cold. Mrs. B. G. Bull. ORIENTAL MARMALADE. Six lbs. of cherries after being pitted, 2 lbs. of seeded raisins, 3 lbs. of sugar, 4 oranges. Scrape and wash the oranges that they may be free from scales, remove the rind and chop very fine. Mix all together and cook until thick. 20 min- utes before taking from the stove add the pulp of the oranges with the seeds and shreads removed, cook very slightly. Seal in cans. Mrs. Henry S. Dean. 10 154 THE ANN ARBOR COOK BOOK. APPLE ORANGE MARMALADE. Equal weight of apples and of coffee sugar. Pare and chop the apples fine. Allow to every 3 lbs. of sugar 1 qt. of water to dissolve the sugar, then boil till pretty thick, skim well and add the apples and 3 oranges with the peel grated fine. Boil well together till the apples are a clear yellow. Mus. W. P. .Lombard. ORANGE MARMALADE. Boil 24 large bitter oranges until quite soft; about 3 hours will do, and, of course, the skins must not be removed. Then chop them up quite small taking out the pits. Make a syrup of 16 lbs. of sugar, add the juice and grated peel of 4 lemons, and 7 qts. water. Let the syrup boil until quite thick, and then . put in the oranges. Boil all together a good y2 hour, and watch it very carefully, for if it overboils 1 second the color will darken, and it will lose that clear golden tint that is so desira- ble. This amount will supply a family of moderate size for the winter, at an expense within $1.88. Mrs. Hutchins. ORANGE MARMALADE. Cut oranges in quarters, removing the seeds and pith from the center, cut very thin lengthwise. To 1 lb. of fruit put 3 pts. of cold water. Let this stand in granite or china dish 24 hours, then boil until clear a hour or so). Let it stand until next day and to every pound of this put \ lbs. of sugar. Boil f hour, or until the desired thickness is obtained. Four oranges should make 8 or 9 glasses marmalade. Mrs. J. N. Martin. ORANGE MARMALADE. Twelve large oranges (navel are best), 4 lemons, 8 lbs. sugar, white. Scrub the fruit, and slice thin; put in a jar and cover well with cold water. Soak 36 hours; pour off all the water, and chop the fruit. Boil the sugar in about 1 qt. of water; add the fruit and boil till tender and clear; stir very carefully. Put in bowls, and cover with melted wax. Cover bowl with paper. Mrs. J. W. Bradshaw. JELLIES AND PRESERVES. 155 ORANGE MARMALADE. Six oranges, 3 lemons. Pare the oranges and lemons and cut the rind into shreds. Take off and throw away the thick, white inner skin. To 1 pt. of sliced orange and lemon take Ira'pts. water. Cook y 2 hour and let stand over night. To 1 pt. of mixture add \y 2 lbs. of sugar. Boil 40 minutes. Mrs. W. J. Booth. BLACKBERRY JAM. Put the blackberries in a porcelain lined kettle, simmer slowly till very tender. Put through a sieve, measure the liquid and for 1 pt. take 1 pt. of granulated sugar. Boil together 20 minutes and it is ready to seal. CURRANT AND ORANGE PRESERVES. Five lbs. of currants, 5 oranges chopped, 2\ lbs. of raisins, 5 lbs. of sugar, cook 20 to 30 minutes. Mrs. P. C. Freer. CRANBERRY JELLY. Cook with the cranberries% as many cups of sugar as there are cups of cranberries and y 2 as many cups of water as sugar. Boil and strain. Mrs. Jacob Reighard. SPICED CURRANT JELLY. Five pts. of juice, 5 lbs. of sugar, 1 teaspoonful of cloves, 2 teaspoonfuls of cinnamon, y2 teaspoonful of mace, 1 tablespoon- ful of vinegar. Make same as jelly and boil 20 minutes. Mrs. C. E. Green. CURRANT JELLY. Boil the juice hard 20 minutes. Have your sugar in a crock or large jar, 1 lb. of sugar to 1 pt. of juice, pour your juice boil- ing hot over the cold sugar and stir until sugar is thoroughly dissolved, then fill your glasses and set away to harden. Mrs. Le Baron, Pontiac. CURRANT JELLY. Twelve lbs. fruit, 6 lbs. sugar. Mash currants with 1 pt. water and boil 20 minutes. Let drip, but not squeeze, then boil juice 4 minutes longer and add sugar. The moment the sugar is dissolved the jelly is done. Mrs. Warren W. Florer. 156 THE ANN ARBOR COOK BOOK. STRAWBERRY JELLY. In strawberry season make the strawberry syrup with 1 lb. of sugar to 1 pt. of juice. Seal and set away. When making crabapple jelly heat the strawberry syrup and add y 2 as much crabapple jelly, boil together a few minutes. The jelly will .have the strawberry flavor and the crabapple will cause it to jell. Mrs. J. L. Skinner. jellies. Currants, crabapples, cranberries and grapes, not too ripe, make nice jelly by stewing well in water enough to just cover. When done hang in a jelly bag to drain. Let the clear juice boil 15 or 20 minutes. Meanwhile heat the sugar, measure for measure, and turn into the juice. Boil up, stirring to be sure the sugar is dissolved, and remove from fire immediately. Mrs. H. M. Woods, grape sauce. Remove the pulp of the grapes from the skins, boil the pulp until seeds can be separated, strain through the colander, add the skins and boil 5 minutes, after which add if the amount in sugar and boil 20 minutes, stirring constantly. Concord grapes the best. Mrs. Wm. Condon. CANNING FRUIT. The small fruits, currants, red and black raspberries, blue- berries and strawberries, are much finer cooked in the can, as this method preserves the form and flavor. Have perfectly fresh fruit, look over, fill cans full, shaking down so as to have them full, without crushing. Place the jars in a steam cooker or in a common wash boiler in warm water with a cloth under- neath to avoid breaking, or if at hand a perforated tin or muffin ring under each can. Make a syrup, allowing 1 cup of sugar and 1 cup water to a qt. can of berries, sugar to taste. For pears and peaches use 1 cup of sugar and 2 of water, as they will exude less juice. Let the syrup just come to a boil and pour at once into the cans. Be sure your cans are placed, as stated, in warm water or the syrup will break them. Partly screw on the tops and let the water come to boiling point and boil 5 minutes when small fruits will be-done, large fruits will take longer. Take out cans, and if they are, not full, fill to JELLIES AND PRESERVES. 157 overflowing with boiling water and seal at once. Plums, cherries, currants and strawberries will bear from 1£ to 2 cups of sugar to a cup of water. Peaches may be successfully scanned as above but together with pears, quinces and apples are more quickly canned by cooking in water or syrup till tender. Then lift gently into the cans, pour over them the boiling syrup and seal. Always use Bartlett pears as no others are so fine to can and be sure to have them ripe. If a boiler or kettle is used to put the cans in it is well, unless they stand very close together, to tuck a few clean white rags between them to prevent their tipping over as there is some danger of their doing when the first 2 or 3 are taken out. Let the water come up well around the cans but not so it will run or boil into them. Use new or very good rubbers, they are cheaper than fruit. Have tops and cans well scalded. Have fresh fruit. Be sure it is tightly sealed testing 2 or 3 times before it is put away. Keep in a dark place, many keep it bottom side up. Tomatoes should be scalded, skins removed, sliced and cooked slowly 30 minutes, then sealed fast and tight, and put in the dark. If you want tomatoes to keep, have them fresh, not over ripe, seal well and keep in the dark. Dean & Company's % I Cream of Tartar bakingpowderI ^fc This powder will be found perfectly reliable £fc * in all recipes requiring Baking Powder.... Y, X DR- A- B- PRESCOTT, of the U. of M., says of it— T|? 5|| MESSRS. DEAN & CO.:— !*! * "I have made a careful chemicalanalysis of your *** 15? "Baking Powder. I find it to be a well made Cream of q ijfc "Tartar Baking Powder, not containing alum, or any in- jfc «in "jurious substance, with the constituents in right propor- '*£' 3jp "tions, and of an unusually high value in vesicular 3»jt j*t "power." i»i .*. ALBERT B. PRESCOTT, W ^j? Professor of Applied Chemistry. 9 0 T' Is IT IS AN EARLY AND SURE RISER. $f <8te 1 ty ll 35 CENTS PER POUND AT . . . i«i $ DEAN & COMPANY'S. ii'. # | GROUND SPICES.. f i{i Consumers Wishing *|i jfe Absolutely J Pure Spices lit Will Find Them 5 At Our Store. 5i? We clean> grind and bolt all (i V the Spices we sell. They are *»? $jjp fresh ground, full strength and 4}i flavor, and in every way are far A superior to Spices generally sold. Iji. Our prices from 1-5 to 1-3 -*£ less than those usually asked. ,,, T»T —One trial will prove it. '*. * DEAN & CO. f 44 S. MAIN ST. (Old No.) *|r 'J! ANN ARBOR, MICH. It ?»? 9 ite «#'.. *#t. .»#«. ..'»>- .'#«. »'••- •'•'. .'♦»- i#*. •'•» »'•'- «'♦»- ite ■'♦« »'•». «♦« «•« v*ir. »iw .*;. .wte. «*> .4*. CAKES. ANGEL CAKE. One measure of whites of eggs, \y 2 measures of granulated sugar, 1 full measure of flour, 1 even teaspoonful of cream of tartar, 1 even teaspoonful of almond extract. Sift the cream of tartar into the whites of eggs and beat very stiff. Put in the sifted sugar and the flavoring and beat again. Then sift in the flour and mix very carefully with the wire spoon egg beater. Put a buttered paper in the bottom of a mould with a tube in it, put the dough in carefully by spoonfuls and bake in a slow oven for 1 hour, covering for the first y 2 hour. Turn upside down and cover with a cloth for 10 minutes, then run a knife around the edge and it will slip out. Frosting:—One measure of white of eggs, 4 of confectioner's sugar, beat till stiff enough, for y2 hour or more, flavor and spread on the cool cake. Mrs. Demmon. ANGEL FOOD. One and y2 cups of granulated sugar, 1 level cup of flour, whites of 11 eggs, 1 level teaspoonful of cream of tartar, 1 tea- spoonful of vanilla and a pinch of salt. Spread 2 square papers on your table and place your sieve upon one of them. Have ready some sifted flour and put I level cupful in your sieve, to this add the sugar, cream of tartar and salt, and sift through upon the paper. Place the empty sieve upon the other paper, pour the mixture into it and so sift back and forth from one paper to the other 5 or 6 times. Then beat the whites of the eggs to a stiff froth, pour the flour mixture into it from the paper, gradually but quickly, stirring lightly just enough to moisten all the flour, a few strokes will suffice, then turn at once into an ungreased tin and bake about 45 minutes. Success depends largely upon the baking. A slow gradual heat is best, but only care and practice will make perfect. Mrs. E. C. Goddard. 160 THE ANN ARBOR COOK BOOK. Boiled Icing.—Put a level cup of granulated sugar in small saucepan and boil until it hairs. Pour this slowly upon the stiffly beaten white of 1 egg beating all the time with a Dover egg beater. If possible let one person beat while another slowly pours the syrup over the egg. Remove the beater, and beat for a few moments with a silver knife, add vanilla and spread while still hot upon the cake. If the sugar hairs the frosting will always be thick enough, if by accident too thick, thin with hot or cold water to the consistency desired. Mrs. E. C. Goddard. IMPROVED SUNSHINE CAKE. Sift flour 5 times, set aside § cup of it; sift granulated sugar; Set aside 1 cup of it. Separate 7 cold, medium sized, fresh eggs. Add a pinch of salt to 5 yolks and beat until the yolk will cling to the beater when held up. Wash beater, half beat the 7 whites; add small y2 teaspoonful of cream of tartar; beat very, very stiff; add sugar, stir lightly; add yolks and y 2 teaspoonful vanilla, stirring only enough to dissolve the sugar and mix yolks evenly through; add flour, with much care, as stirring tends to toughen the cake. Put in cake mould and into a very moderate oven at once. Use moulds with slides at the sides, neither greased nor papered. Should the cake show tendency to brown before it has risen quite to the top of pan, reduce temperature of oven, if a wood range is used. (It is almost impossible to meet with success with a coal range.) Set basin of cold water beside the cake, but do not allow it to steam, otherwise your cake will drop out of pan when inverted. As soon as cake has risen remove water, and turn on heat or the cake will drop. Requires 40 to 50 minutes to bake. Invert when taken from the oven and leave until cold. Loosen the slides by rapping with a knife and remove; loosen cake with knife around the sides, then slip long knife into the slide open- ings and loosen at the bottom, invert the pan, and carefully lift it off the cake. Mrs. John Burg. SUNSHINE SPONGE CAKE. Whites of 7 eggs, yolks of 5, 1 cup of fine granulated sugar, 1 scant cup of flour, measured after sifting 5 times, \ tea- spoonful of cream of tartar, 1 teaspoonful of orange extract. THE FAIR ...209... NORTH MAIN STREET. CHINA LAMPS CROCKERY GLASSWARE TIN GRANITE HARDWARE TOYS STATIONERY JEWELRY DRY GOODS FURNISHINGS FANCY GOODS Etc. Opposite Post Office, Ann Arbor, Michigan.. H. C. EXINGER, Prop. COUSINS & HALL ^ ^ FLORISTS GREEN HOUSES: CORNERS. UNIVERSITY AVE. AND 12TH ST. BELL PHONE 115. STATE PHONE 137. 1002... SOUTH UNIVERSITY AVE . ANN ARBOR, MICHIGAN. oooooooooooooc<>oooo 8 SOROSIS 7.t?:7.s.*:\{°:Z™::; 8 o I S3 501 | EVERY- WHERE IN 2 EUROPE | AND I | AMERICA. I Have you heard about Have you seen ^ Do you Wear " SOROSIS"; ....The new shoe for women. The kind that looks different from the general run of shoes, the kind that have style, snap and art in them. The kind that fits your feet comfortably and are at the same time extremely fashionable. The shoe question is almost always a vexatious problem but you will find the "SOROSIS " can with truth be called a social reformer as owing to its peculiar con- struction walking is made easy and liv- ing a comfort to those who use them. CONTROLLED IN ANN ARBOR BY... g sout2h2Ma,n WM, C REINHARDT oooooooooooooooooooooooo 162 THE ANN ARBOR COOK BOOK. Beat yolks till thick and set aside. Now add a pinch of salt and the cream of tartar to the whites and beat till very stiff; add sugar, beat thoroughly, then add flavoring and beaten yolks; beat lightly and carefully, stir in the flour. Bake in tube pan in moderate oven 40 to 50 minutes. Invert the pan to cool. Hattie Baxter. sponge cake. Three-fourths lb. sugar, hlb. flour, 8 eggs, reserving the whites of 2 for frosting. Put 7 tablespoonfuls of water on the sugar and let it boil, till it hairs. Pour it on the eggs slowly, through a wire sieve, beating hard all the time, then beat eggs and sugar together for 20 minutes. Add flour beaten in as lightly as possible. Bake in shallow tins in a quick oven (15 to 20 minutes). Mrs. W. J. Herdman. sponge cake. Eight eggs, 2 cups of sugar, 1^ cups of flour, 2 tablespoon- fuls of cold water, 1 lemon, grated rind and juice; Cream the yolks and sugar, add lemon, water, and half the flour, sifting it in. Then beat in as lightly as possible half the beaten whites, the remainder of flour and lastly the rest of the eggs. Bake in a moderate oven about 40 minutes. Mrs. H. C. Adams. SPONGE CAKE. Five eggs, 1^ cups of granulated sugar, 1^ cups of flour, 1teaspoonful of cream of tartar. Handle precisely as angel cake; oven moderate. May Fischer. SPONGE CAKE. Four eggs, f cup of sugar, f cup of flour, juice of y 2 lemon, with a little of the rind (grated). Stir the yolks of the eggs and sugar together for 5 minutes, or until foamy, add the juice of the lemon and the grated peel, whip the whites of the eggs to a stiff froth and add gradually with the flour. Bake in a tin, with a pipe in the center. Florence Spence. COLD WATER SPONGE CAKE. Four eggs, beat separately; I§ cups granulated sugar, 1 lemon (juice and rind), £ cup cold water, 1^ rounded tea- spoons of baking powder in 2 cups of flour. Bake 40 minutes, medium heat. Mrs. Wm. Wagner. 164 THE ANN ARBOR COOK BOOK. FRENCH CREAM CAKE. One cup sugar and 3 eggs, beaten together, \y 2 cups of flour; 2 teaspoonfula baking powder, mixed with the flour; 3 tablespoonfuls water. Bake in 3 layers or in 2 and split. Filling.—Take nearly 1 pt. milk, heat and, when nearly boiling, add 2 small tablespoonfuls cornstarch wet with a little cold milk, 2 beaten eggs, teacup sugar, cook and stir it all the time until it thickens enough to drop from a spoon without running; remove from the stove, add y 2 teacupful of melted butter; when cool add vanilla to taste. Mrs. Powell, Ionia. ORANGE CAKE. Two cups sugar, yolks of 5 eggs, whites of 3 eggs, y 2 cup sweet milk, juice and rind of 1 orange, 2 teaspoons baking powder, 2 cups flour. Filling.—Whites of 2 eggs, juice and rind of 1 orange, enough powdered sugar to make thick. This makes a very large layer cake or 2 small ones. Lorena G. Markham. ORANGE CAKE. Make and bake the same as chocolate cake, and spread between the layers, and on top an orange icing. Orange Icing:—Grate the yellow rind of 1 large orange, add it to the juice and let stand about 1 hour, then strain through cheese cloth, add 2 tablespoonfuls of cold water, then stir suffi- cient confectioner's xxxx sugar to make the proper consistency to spread (about three cups). Mrs.' Maas. LIGHTNING CAKE. One cup of sugar, ^ cup of butter melted, 1£ cups of flour, 2 eggs, ^ cup of milk, 1 teaspoonful of baking powder, pinch of salt. Into sieve put sugar then on top of that put flour, then salt, then baking powder. Sift all through together, measure butter first thing, have it melting slowly on back of the stove. When melted break the 2 eggs into the butter without beating. This will fill a cup it full, or nearly so. Fill to the brim with milk, pour into the dry mixture, add flavoring and stir thoroughly. Bake in two layers. Any kind of filling. Mrs. A.'E. Shaw. 166 THE ANN ARBOR COOK BOOK. CHOCOLATE CREAM CAKE. One-half cup of butter, 2 cups of sugar", 1 cup of water, 3 cups of sifted flour, 3 level teaspoonfuls of baking powder, 1 teaspoonful of vanilla, whites of 4 eggs. Cream the butter, add the sugar gradually, continuing the creaming, then add the water and flour a little at a time, having the baking powder sifted with the flour, continue stirring until the water and flour are all used. Now add the vanilla and well beaten whites of the eggs, stir just enough to mix, and pour into 3 large or 4 small layer cake pans, and bake in a moderate oven for about 20 minutes. Filling:—White of 1 egg, y2 teaspoonful of vanilla, y2 table- spoonful of cold water, add xxxx sugar until thick enough to spread. Spread on top of each layer, melt \ of a cake of Baker's chocolate over steam and spread on top of white frosting on each layer, after the white frosting has become hard. Mrs. Maas. white cake. Whites of 6 eggs, 1 cup butter, 2 cups of granulated sugar, 1 cup of milk, 1\ cups of flour, one cup of cornstarch 2 tea- spoonfuls of baking powder, 1 teaspoonful of vanilla. Beat but- ter and sugar to a cream, then add milk, stir till thoroughly mixed, then add the flour, cornstarch and powder sifted together, add the well beaten eggs last. Bake in layers and spread with icing, either white or chocolate. Mrs. Mary McClure. LAYER CAKE. Two cups sugar, y2 cup butter, the whites of 3 eggs, beaten to stiff froth; put together and beat to a cream. Add 1 cup of sweet milk, 3 sups of flour, 2 teaspoonfuls of cream of tartar, 1 teaspoonful of Wyandotte soda, well sifted into the flour; flavor with vanilla, or as you prefer. Put in jelly tins with an oiled paper in the bottom and bake in a moderately quick oven. This is also fine baked in a loaf and cut into squares for the table. Mrs. A. F. Martin. & '{ completeline of Concentrated Extracts, strange,bitteralmonds,etc. CAKES. 167 PLAIN LAYER CAKE. One cup of sugar, 1 tablespoon of butter, 1 egg, 1 cup of milk, 2 cups of flour, 2 teaspoonfuls of baking powder, 1 tea- spoonful of vanilla. Mrs. E. E. Calkins. MARSH MALLOW LAYER CAKE. Two tablespoonfuls of gelatine (phosphate the better), add £ pt. boiling water. Let stand till dissolved, and add 2 cups confectioner's sugar; beat y 2 hour. If too stiff add a little hot water. Pour the mixture in a greased tin the same size as cake. When cold put between cakes with soft frosting. Mrs. Gillette, simple cheese cake. One cup sugar, 1 tablespoon butter, 1 egg, y 2 cup water, \y 2 cups flour, 2 teaspoons baking powder. When all together beat until creamy. Use any filling preferred. Mrs. B. F. Schumacher. DOLLY VARDEN CAKE. Two-thirds cup of sugar, y2 cup of sweet milk, 1 cup of flour, 1 teaspoon of baking powder, whites of 2 eggs, 3 tablespoons of melted butter. Make the same receipt and use the yolks of the eggs. You have a white, and yellow cake; put them together with frosting—after baked. Mrs. Mary Stark. BKOWNSTONE FRONT. Part I.—Half cup grated chocolate, j/2 cup sugar, y2 cup cold water, yolk of 1 egg. Mix and boil. Part II.-1-\ cup sugar, 2 eggs, y. cup butter, y 2 cup sweet milk, 1 teaspoon Wyandotte soda, 2 cups flour. Mix with part I„ bake in 2 layers and frost with white boiled frosting. Mrs. Bradshaw. devil's cake. One cup dark brown sugar, y2 cup butter, ^ cup sweet milk, 1 teaspoon Wyandotte soda, 2 cups flour, 2 eggs. Mix well. One cup Baker's chocolate, y2 cup milk, if dark brown sugar, yolk of 1 egg. Put in pan and boil slightly, then mix all together. Bake in layers and put together with white icing. Mrs. M. C. Peterson. 168 THE ANN ARBOR COOK BOOK. Two cups of brown sugar, 2 eggs, k cup of butter, h cup of sour milk, 3 cups of flour (scant), salt; mix together, then add hcup of boiling water in which is dissolved 1 teaspoonful of Wyandotte soda and i cup of grated chocolate. Bake in two layers in a moderately hot oven. Use just the white icing, or a white icing and a chocolate on that. Mrs. Lusby. BROWN SUGAR CAKE. Into a large coffee cup put 5 tablespoonfuls of hot water, 4 of melted butter, 1 teaspoon Wyandotte soda, yolk of 1 egg, then fill cup with molasses. Pour into mixing bowl and add \y2 coffeecups flour, a little cinnamon, and bake in 2 layers. Put together with white frosting; or a layer placed between two layers of white cake makes a very nice loaf. Mrs. S. M. Spence. MOLASSES LAYER CAKE. One-half cup of sugar, \ cup of molasses, 1cup of sour milk, \ cup of butter, trifle scant, 2 eggs, \ cups of flour, 1 tea- spoonful of Wyandotte soda, flavor with vanilla; bake in layers and put together with chocolate frosting flavored with vanilla. Care should be taken not to use too much flour. Mrs. St. John. roll jelly cake.' Four eggs, 1 cup of sugar, 1 cup of flour, 1teaspoonful of Wyandotte soda, 1 teaspoonful of cream of tartar, pinch of salt. Beat the eggs as light as possible, add just the sugar; mix the powder and salt with the flour, dust that in and beat up light; bake in a thin shallow pan, when done turn out on a towel, spread the jelly and roll immediately. Isadore Mills. RAISIN MASH FILLING. One cup of chopped hickory nuts, 1 cup of chopped figs, 1 cup of chopped raisins, 1 cup of sugar, whites of 2 eggs, cook the nuts, raisins, figs and sugar with a little water 15 minutes, stirring to keep from burning. Beat the whites of the eggs and stir thoroughly into the raisin mash. Gertrude T. Breed. Caution to Housekeepers.. «# *> j /""»\WING to the increased and constantly increasing ^*„ ^^ cost of Vanilla Beans used in the manufacture of Q/^3* EXTRACT OF VANILLA, spurious compounds are being thrown upon the market, purporting to be pure Vanilla, but prepared principally from Tonka Beans, or some other substitute which costs the manufacturer less than i-2oth part as much atthe genuine Vanilla Bean. Housekeepers who study their interests will demand of their grocer strictly pure Vanilla only, and refuse to accept an adulterated compound. JENNINGS' EXTRACT OF VANILLA is prepared from selected vanilla beans, and is warranted free from Tonka or other deleterious substances. Jennings' Mexican Vanilla Jennings' Messina Lemon Jennings' Messina Orange Jennings' True Rose j. Jennings' True Almond Etc., Etc. Jennings' Flavoring Extract Company, GRAND RAPIDS, MICHIGAN. 11 170 THE ANN ARBOR COOK BOOK. CARAMEL FILLING FOR CAKE. ± vc^V/" ^ 2a^^^L One lb. brown sugar, y^ cup cream or not quite y2 cup milk, lump of butter size of a small egg. Boil 5 minutes; flavor to taste with vanilla. Mrs. B. St. James. DELICIOUS NUT FILLING FOR LAYER CAKE. One cup of granulated sugar, 1 cup of hickory nuts, chopped, 1 cup of sour cream, stir all together and cook slowly until thick enough to spread nicely between the layers of the cake, stir occasionally to keep from burning. Mrs. Wm. Goodyear, icing. One small cup of powdered sugar, white of 1 egg, 1 tea- spoonful of cornstarch. Beat these all together, without whip- ping up the white of egg first, set over hot water until a little more than milk-warm. Remove from fire and, beat until it begins to grow stiff, then spread on cake. Mrs. Hoff. APPLE FROSTING. Pare and grate 1 large sour apple. Add 1 cup sugar, 1 unbeaten white of egg, 1 teaspoon vanilla. Whip 15 minutes. Amelia M. Breed. WHITE PERFECTION CAKE. Three cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 1 cup cornstarch, whites of 12 eggs. Cream sugar and butter, add cornstarch dissolved in half the milk, and Wyandotte soda in the other half, cream of tartar in the flour, and last the eggs beaten to a stiff froth. Miss I. J. Braun. DELICATE CAKE. Whites of 9 eggs, 1 cup butter, 3 cups white sugar, 1 cup sweet milk, 5 cups flour, 1 teaspoon Wyandotte soda, 2 teaspoons cream of tartar, 2 teaspoons lemon. Sarah M. Wood. DELICATE CAKE. Three-fourths cup of butter rubbed to a cream with 2 cups of sugar, y2 cup of sweet milk, 3 cups of flour, \ teaspoons of baking powder; whites of 8 eggs, well beaten. Add flour and eggs alternately, flavor to taste. This makes 2 medium sized cakes or 1 large one. Kate C. O'Brian. CAKES. 171 SILVER CAKE. One cup butter, 2 cups sugar, y2 cup sweet milk, whites of 8 eggs, 1 teaspoon cream of tartar, y teaspoon of Wyandotte soda, 2\ cups flour. Mrs. Ann W. Pack. SNOW CAKE. Three-fourths cup butter, 2 cups sugar, 1 cup of milk, 1 cup of cornstarch, 2 cups flour, 2 teaspoons of baking powder. Mix flour, cornstarch and baking powder together, stir butter and sugar to a cream, add milk, then flour, last add whites of 7 eggs, beaten to a stiff froth. Bake one hour. Mrs. F. Kirn. CORNSTARCH CAKE. One cup of sugar, and \ cup of butter, whipped to a cream, kcup of cornstarch, lj^ cups of flour, thoroughly sifted with 3 teaspoons baking powder; § cup sweet milk. Flavor to taste. Lastly add the whites of 6 eggs, beaten to a stiff froth. Whip all together and bake quickly. Mrs. Stedman. LEMON CAKE. Rub to a cream 1 cup of butter with 3 cups pulverized sugar; add gradually the yolks of 5 eggs, 1 at a time, and 1 cup of sweet milk; sift 4 cups of flour with 2 teaspoonfuls of bak- ing powder, add alternately with the milk and the stiff-beaten whites of 5 eggs; add the grated peel of 1 lemon and the juice of 2. This is a delicious cake. Mrs. M. H. Kerngood. HIGH ALTITUDE CAKE. One cupful of powdered sugar, 1cupful of butter, 8 table- spoonfuls of milk, \ cupfuls of flour, 4 eggs (whites only), 1 teaspoonful of vanilla, 1 teaspoonful of baking powder. Cream together the butter and sugar, add the milk by the spoonful, stirring in the flour at the same time. Add the flavoring and stiffly beaten whites of the eggs. Beat well, add the baking powder last without flour with it. Bake in a moder- ate oven. Mrs. C. E. Rosewarne. WHITE CAKE. Whites of 3 eggs, 1 cup of sugar, \ cup of butter; 1 cup sweet milk; 2 cups flour; 2 teaspoonfuls baking powder stirred in the flour. Beat the whites of the eggs to a stiff froth and stir in last. Flavor to taste. Mrs. Mary Foster. 172 THE ANN ARBOR COOK BOOK. SNOW CAKE. One cup sugar, \ cups flour, 1 cup sweet milk, y 2 cup butter, whites of 4 eggs, 1£ teaspoons baking powder. Mrs. M. L. White. WHITE CAKE. One cup of sugar, ^ cup of butter, y2 cup of milk, whites of 4 eggs, 2 teaspoons of baking powder. Flavor with vanilla. This never fails. Mrs. Elum Worden. DELICATE CAKE. One and \ cups sugar, 1cup butter, 1 cup sweet milk, 2£ cups flour, 4 eggs (whites only), 2 teaspoonfuls baking powder. Add the beaten whites of the eggs last. Mrs. B. A. Hinsdale. PEARL CAKE. The whites of 2 eggs, \ cup of butter, 1 cup of sugar, y2 cup of milk, \ cups of flour, 2 teaspoons of baking powder. Frost with the yolks of eggs. Mrs. Jas. H. Blodgett, Washington. WHITE MOUNTAIN CAKE. One cup butter, 2 cups sugar, whites of 4 eggs, cup sweet milk, 3 cups flour, 3 teaspoons baking powder, vanilla flavor- ing. Frosting: 1 cup sugar, boil till thick; pour on whites of 2 eggs and whip. Mrs. J. N. Martin. gold leaf. Yolks of 8 eggs, 1 cup granulated sugar, scant \ cup butter) \ cup sweet milk, \ cups flour, 2 teaspoonfuls baking powder. Cream butter and sugar thoroughly, beat yolks to a stiff froth, and stir thoroughly through, put in milk, then flour, and stir hard. Bake in tube pan, in moderate oven. Mrs. O. M. Martin. GOLD CAKE. Three-fourths cup of butter, 1 cup sugar, 1cup of sweet milk, yolks 8 eggs, 2 cups flour, 1 teaspoon cream tartar, 1tea- spoon Wyandotte soda. Mrs. Ann W. Pack. GOLD CAKE. One cup of butter; 2 cups of sugar, 3 cups of flour, \ cup of sweet milk, the yolks of 6 eggs, and 1 whole egg, 3 teaspoons of baking powder; flavor with lemon. Mrs. Bliss. * f Eberbach & Son. SPECIALTIES: Concentrated Flavoring Extracts. Try our Vanilla and Lemon. Stains for Ices and Sugars. Cake Colorings. Chemically Pure Cream of Tartar and Bicarbonate of Soda. Jmb, We carry in stock a complete line of fresh high grade supplies needed by a good cook. ±{t H2 S. MAIN ST. # ANN ARBOR ELECTRIC GRANITE AND MARBLE WORKS. COR. DETROIT AND CATHARINE STS Granite and Marble Monuments First-Class Work and Material Guaranteed, and at Prices as Low as the Lowest. More than 20 years' experience with the Eastern Quarries and Manufacturers enables me to give estimates on all kinds of Monu- mental Work, based on actual cost as it comes from original producers. D. E. HAND, Proprietor. CAKES. 175 FEATHER CAKE. >/lfY (^fto_L*_ ^-i^".' One cup of sugar, 3 teaspoonfuls of butter, 1 egg, 1 cup of , / \. milk, 2 cups of flour, 2 teaspoonfuls of baking powder. Flavor with vanilla. Mrs. Jas. H. Blodgett, Washington. . _ /vGOOD CAKE. J( One cup of butter, 2 cups of sugar, 3 eggs, 4 cups of flour. Cream the butter, add the sugar and beat them till very light. Break in next the yolks of eggs stirring them in well. Beat the whites stiff and add them, last of all y2 cup of sour cream with a teaspoonful of Wyandotte soda dissolved in it, and a little salt. Mrs. Bliss. CARAMEL CAKE. One half cup of butter, \y 2 cups of sugar, y 2 cup whites of eggs, 1 cup cold water, 3 cups of flour, 3 teaspoonfuls baking powder. Cream butter and y2 sugar, beat whites of eggs, and then add rest of sugar and beat stiff. Then put 2 together, add flour and water alternately. Bake in shallow pan to cut in squares. Frosting:—One lb. brown sugar, enough water to dissolve, boil to a thread, butter size of an egg, teaspoon vanilla. Beat after cooked. Mrs. M. C. Peterson. MARBLED CAKE. Light Part.—Two-thirds cup sugar' s cup of butter, 2cup sweet milk, ^ teaspoonful Wyandotte soda, y 2 teaspoon cream tartar, 2 whites of eggs 1-J cups of flour. Stir butter and sugar to n-cream, add milk, soda and flour with cream tartar and lastly stir in the eggs; flavor with lemon or vanilla. Dark Part.—One third cup brown sugar, ^cup molasses, 1cup butter, stir well and add £ cup sour milk, A teaspoon Wyandotte soda, H cups flour and yolks of 2 eggs well beaten, or quite as well, put in at the first; Season with cloves, cinnamon and nutmeg, 1 teaspoonful each. Drop by spoonfuls alternately and bake as a loaf y 2 to f of an hour, or bake in layers putting the brown part between the white layers with jelly or other good dressing. Mrs. H. M. Woods. %*¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥*% * * * * * * * * * * * * * * * * * * * * * * * * * * » * * * * * * * * * * * * * * * * * * ESTABLISHED 1780. WALTER BAKER & CO. Ltd. Dorchester, Mass., U. S. A. The Oldest and Largest Manu- facturers of PURE, HIGH GRADE COCOaS and Chocolates ON THIS CONTINENT. Ho Chemicals are used in their manu- factures. Their Breakfast Cocoa is absolutely pure, delicious, nutritious,and costs less than one cent a cup. Their Premium Ho. 1 Chocolate is the best plain chocolate in the market for family use. Their German Sweet Chocolate is good to eat and good to drink. It is palatable, nutritious, and health- ful; a great favorite with children. Baron von Liebig, one of the best known writers on dietetics, says :— "It [Cocoa] is a perfect food, as wholesome as delicious, a beneficent re- storer of exhausted power; but its quality must be good, and it must be carefully prepared. It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits." CONSUMERS SHOULD ASK FOR AND BE SURE THAT THEY GET THE GENUINE WALTER BAKER & CO.'S Goods, made at DORCHESTER, MASS., U. S. A. AAAAAAAAAAAAAAAAAA4AAAAAAAAAAAAAAAAA * * * * # * * * * * # * # * * * * * * * * * # * * * * * * * * * # * * * * * * * * ^ 178 THE ANN ARBOR COOK BOOK. SCOTCH BUN. Four lbs. raisins (seeded), 2 lbs. currants (well washed, cleaned and dried), \ lb. bitter almonds (blanched and cut in half), ^ lb. candied lemon peal, \ lb. of orange peal (both cut into thin slices and small strips), \ oz. pounded cloves, ^ oz. Jamaica pepper, -£ oz. powdered ginger, 4 lbs. of dough. Make a light dough in the following proportions: H lbs. of flour, \ lb. of butter, 1 teaspoonful of baking powder, cold water to mix. Cut off nearly £ of the dough to form the case and lay it aside near the fire. Having mixed the fruit, spices, etc., add them to the remainder of the dough. Mix very thoroughly, then make into form. Roll out the dough that was laid aside, take a part and lay it below the bun. (It is usually made oblong, e.g., 10 inches by 6 inches). Take the remainder and place it over the top, closing it at the bottom by gathering in the edges and and cutting it till it is quite flat. Double a piece of strong paper, butter it and lay the bun on it with the top up. Put a very strong piece of buttered paper found the sides to keep the bun in shape, put a small skewer through from top to bottom every here and there. Prick the paste yery closely on the top with a fork. Then bake for 2£ hours in a moderate oven. The bun should be made about 3 inches thick. Mrs. R. M. Wenley. FRUIT CAKE. One lb. brown sugar, 1 lb. butter, 1 lb. flour, 1^ cups molasses, 1 tablespoon ful of Wyandotte soda, 10 eggs, 1 lb. of raisins, 1 lb. of currants, £ of citron, spice to taste. Bake in a slow oven. Mrs. G. E. Sutherland. FRUIT CAKE. One lb. granulated sugar, f lb. butter, 1 lb. flour, 8 eggs, 2 lbs. raisins, 2 lbs. currants, \ lb. candied orange peel, 1 lb. candied lemon peel, \ lb. citron, 1 heaping tablespoonful cin- namon, 1teaspoon of cloves, 1 nutmeg, 3 teaspoons Wyandotte soda, 2 tablespoons grape juice, cream, butter and sugar, add the well beaten yolks of eggs, spices, then sifted flour, reserving enough to mix with fruit, then soda mixed in grape juice, then add whites, after beating very stiff, and last the fruit. Put buttered paper on tin. Bake in a moderate oven 3 hours. Mrs. Ed. H. Eberbach. xxxxxxjoooooooooooooooo Dure Extract of Vanilla for Candies, Cakes .*- and Custards. Quality Unexcelled^*^^6^ HANN BROS , - druggists.O 213 S. MAIN. OOCkD000000<>0 A Full Line of Lowney's Chocolate in Box or Bulk Always Fresh at TUTTLES, 338 South State. Hend rick's FINE MILLINERY ..*.. 108-110 E. Liberty, ™ Ann Arbor, Mich. Allmendinger & Wines *& DEALERS IN PICTURES AND FINE ART GOODS. Picture Framing a Specialty. A Full New Line of Etchings and Engravings. NEVER COOK Unless your household goods are insured WE Make a SPECIALTY of Insuring them. We represent 13 Leading Companies with Cash Assets of over $100,000,000. BUTLER & MINER, 200 E. Huron St. - - Both Phones. CAKES. 183 A GERMAN CHRISTMAS LOAF (STRIETZ). One and h pts. of milk, full £ pound of butter, 1 cupful sugar, fib. raisins, hpound currants, 3 ozs. citron, 2 ozs. almonds after they are blanched and cut fine. 2^ to 3 lbs. flour, 1 tea- spoonful salt and \ cake of compressed yeast. Set a sponge over night with 1 pt. milk, about 1 lb. flour, and the yeast dissolved in water. In the morning add the butter and sugar, rubbed in flour, the salt and 1 pt. of warm milk. Knead until the dough no longer sticks to the hand, adding flour gradually; lastly put in the fruit mixed with a little flour. The dough should be as stiff as bread dough. Let it rise again, and when light, divide into small loaves which roll out about an inch thick, lap over and put on flat pans to rise again. When light bake in a well heated oven about khour. Mrs. Eugene K. Frueauff. MORAVIAN SUGAR CAKE. Two cups of bread sponge, 1 pt. of milk, salt to the taste, 1 cup of butter, or butter and fresh lard, 1 cup of sugar, thor- oughly worked, not quite as stiff as bread dough, and until it will not adhere to the fingers. Set it in a warm place, and when light, spread it, about 1 inch thick, on tins, and let it rise again. When very light, punch holes at equal distances, cover with moist brown sugar, and lay small pieces of butter on, so that it will melt with the sugar into the holes, sprinkle with cinnamon, and bake in a rather quick oven for from 15 to 20 minutes. Mrs. Sophie Hutzel. .- . ' i COFFEE cake. One cup butter, 1 cup sugar, either white or dark, 1 egg, 1 cup molasses, 1 cup strong coffee (cold), 1 cup raisins, 1 cup currants, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 4 cups flour, 2 teaspoonfuls baking powder. Beat butter, egg and sugar together, then add molasses, coffee, fruit and spices. Stir in the flour until free from lumps. Bake either solid or in layers. No frosting is needed. Mrs. Mary McClure. [RFRRim llCIIN'C Colorings for Cakes, G. P. Cream of tDtnDAlll h M 5 Tartar, Bicarbonate of Soda. Pure Extract of Vanilla Of the Proper Strength and True Flavor is a rare article. One has to know How to make it right. Good Vanilla is expensive but it is the cheapest in the end. You will find the right sort at a fair price IOC an ounce, $1.50 per pint, at BROWN'S DRUG STORE. DID YOU EVER? Hear a man say: "I can't get coffee like that at home." But they can get it if you will buy the Right Coffee and take time to serve it properly. We can recom- mend our Mocha and Java to lovers of good coffee. You'll smack your lips and say it is the best you ever tasted. 35c per pound, 3 pounds for $1.00. Our Rio and Java at 25c a lb. is bringing us trade. RINSEY & SEABOLT, Both Phones. 114-116 E. Washington St. Ann Arbor, Mich. John T. Kenny. James F. Quinlan. KENNY & QUINLAN PLUMBING, STEAM AND GAS FITTING. HOT WATER HEATING A SPECIALTY. Both Phones. 210 North Fourth Ave. POLHEMUS IMF - - TRANSFER LINE. BAGGAGE, HACKS. LIVERY. First-Class Carriages for all Service. Low Rates. Both Phones 15. 12 M. J. POLHEMUS, Manager. CAKES. 187 ROLLED OAT CAKES. Two eggs, 1 cup sugar, 1 cup shortening, 1 cup sour milk, 3 cups sifted flour, 3 cups rolled oats, 2 teaspoonfuls cinnamon, 1 teaspoonful Wyandotte soda, 1 of salt. Bake in gem pans. Will make 24 cakes. Emily Hatch. ORANGE CAKES. (From Stuttgart Cook Book.) Take 3 eggs, ^ lb. of granulated sugar, \ lb of flour and the grated rind of a small orange and some grated lemon rind. Stir the eggs and sugar \ hour, or until the mixture is very light, then add the orange and lemon peel, and lastly stir in lightly the flour. Drop on buttered tins and bake in a fairly hot oven. These will keep fresh some time if put in a tin box or glass jar after they have thoroughly cooled. Julia Rominger. FANCY TEA CAKES. . One pound of flour, make hollow in the center, put in £ lb. powdered sugar, i teaspoon lemon extract, 5 ozs. of butter, -£ salt spoon of salt, and mix to a smooth paste. Add the yolks of 3 eggs and 1 gill of cream. After the butter has been thoroughly incorporated with the other ingredients let the paste stand 1 hour. Then roll out 1inch thick, cut in fancy shapes, brush them over with a beaten egg, strew on top chopped citron, raisin or blanched almonds. Bake in moderate oven. Cool on sieve. Mrs. H. Soule. SOUR CREAM CAKES. Two eggs, 1 cup granulated sugar, 1 cup sour cream, 2 cups flour, 1 level teaspoon Wyandotte soda, y 2 teaspoon cream of tartar. Flavor to taste. Bake in gem pans or cups. Mrs. T. C. Trueblood. BEST GINGER DROPS. One-half cup sugar, 1 cup molasses, k cup butter, 1 teaspoon- ful each cinnamon, cloves and ginger, 2 teaspoonfuls Wyandotte soda in 1 cup of boiling water, 2 cups flour. The last thing add 2 well beaten eggs. Bake in gem tins. To be served with sauce for dessert or to be eaten as a common gingerbread. [Tried and vouched for.—Ed.] Mrs. A. F. Martin. 188 THE ANN ARBOR COOK BOOK. OATMEAL DROPS. One cup brown sugar, 1 cup of butter, melted, 2 eggs, 4 tablespoons sour milk, 1 teaspoon Wyandotte soda, 4 teaspoons cinnamon, 2 cups flour, 2 cups rolled oats. Drop from spoon's on buttered pans and bake in moderate oven. Excellent for luncheon. Mrs. E. F. Sheley. SPANISH BUNS. One cup of butter, 1 pt. of sugar, 1 pt. of flour and a little more, 1 cup sweet milk, 4 eggs, 1 teaspoonful of cloves, 2 table- spoonfuls cinnamon, 2£ teaspoon fulls baking powder. Bake slowly in gem irons. Miss. M. S. Brown. SPANISH bun. One (small) cup brown sugar, \ cup molasses, -£ cup sour milk, 1 teaspoon Wyandotte soda, 4 tablespoons melted butter, 3 eggs, reserve the whites of 2 for frosting, 1£ cups (good full measure) flour, cinnamon, cloves, allspice to taste. Bake in 2 long tins. Put together and frost with the following: Frosting.—One cup brown sugar, beat the whites to stiff froth, add sugar gradually, beating all thoroughly until stiff and light. Chopped dates or raisins may be added. Mrs. Powell, Ionia. DOUGHNUTS. One heaping cup of sugar, 2 eggs, 1 tablespoon of lard (melted), 1 teaspoon of allspice, y2 teaspoon of cloves, 1 cup of sour milk, 1 teaspoon of Wyandotte soda, flour enough to make a soft dough, then fry in hot lard. Mrs. C. J. Shetterly. DOUGHNUTS. Two potatoes of medium size, boiled and mashed, 1 cup of sugar, 2 eggs, 1 cup of sour milk overflowing, 1 teaspoonful of Wyandotte soda, 2 tablespoonfuls of lard dipped from the kettle, pinch of salt, a little nutmeg, 1 teaspoonful of baking powder, in flour, add just flour enough to roll nicely. Mrs. W. J. Booth. FRIED CAKES. One cup sugar, 2 eggs, 2y2 tablespoons melted butter, cups sweet milk, 3 even teaspoons of baking powder, nutmeg. Mix very soft. Mrs. W. H. Jackson. GOOD VANILLA * ....Not the kind the grocers sell but the kind we make from Mexican Vanilla Beans. It is the only kind that has the true vanilla flavor. 10 CTS. AN OUNCE; $1.50 A PINT. CALKINS' PHARMACY. 5.V. Hangsterfe^s FINE CONFECTIONS BON BONS and CHOCOLATES. 200 E. WASHINGTON ST. 316 S. STATE ST. ANN ARBOR, MICHIGAN. J. R. TROJANOWSKI, PROPRIETOR OF U. of M. SHAVING PARLORS AND BATH ROOMS. 3 22 South State Street HOT, COLD AND SHOWER BATHS. Ann Porcelain tubs. Arbor. BELL PHONE 359 MRS. J. R. TROJANOWSKI FASHIONABLE HAIRDRESSER. HAIR GOODS, HAIR DRESSING, SHAMPOOING MANICURING AND FACE MASSAGE A SPECIALTY 322 S. State St. upstairs Ann Arbor, Mich. O. M. Van Kleek & Co. ANN ARBOR, MICHIGAN Manufacturers of FINE SATEEN A.ISTD 8ILCOT SKIRTS SEVERAL STYLES AND COLORS ...WE TRY TO PLEASE... CAKES. 191 VANITY PUFFS. One cup of boiling milk thickened with flour to a stiff dough, when cool add 3 unbeaten eggs, 1 at a time, and 1 table- spoonful of melted butter. Drop small spoonful into hot fat and roll in powdered sugar and cinnamon. Mrs. R. J. Godfrey, Toledo, 0. CRULLERS. Three eggs well beaten, 9 tablespoons sugar, 9 tablespoons sweet milk, 9 tablespoons lard, all stirred together, */, teaspoon,* Wyandotte soda, pinch of salt. Mix a trifle stiffer than for fried cakes. Sarah M. Wood. rocks. One and \ cups brown sugar, 1 scant cup butter, 2£ cups flour, 3 well beaten eggs, 1 small teaspoon Wyandotte soda, 1 cup seeded raisins, 1 cup walnuts salted and chopped. Drop in very small teaspoons on buttered tins. Bake in moderate oven. Mrs. Chute, hermits. Two cups sugar, 1 cup butter, 1 cup sour cream, 1 cup raisins, 1cup hickorynut meats chopped, 2 eggs, 1 teaspoon of cinnamon, 1 teaspoon cloves, 1 teaspoon Wyandotte soda. Mrs. N. C. Peterson. hermits. One-third cup butter, § cup sugar, 1 egg, 2 tablespoons milk, 2 cups flour, 2 teaspoons baking powder, -J cup raisins stoned and cut in small pieces, \ teaspoon cinnamon, \ tea- spoon cloves, \ teaspoon mace, 1teaspoon nutmeg. Cream the butter, add sugar gradually, then raisins, egg well beaten and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture quite thick. Cut into cookies. Bake in moderate oven on buttered sheets. Mrs. W. R. Bagley, Duluth, Minn. hermits. Two cups sugar, y2 cup butter, 1 cup sweet milk, 3 cups sifted flour, 2 teaspoonfuls baking powder, 4 beaten eggs (whites), small cup of currants rolled in flour. Mrs. B. A. Hinsdale. CAKES. 193 FRUIT COOKIES. One cup butter, H cups sugar, 1 cup finely chopped raisins, 3 eggs well beaten, 1 tablespoon mixed spices, 1 teaspoon Wyan- dotte soda, dissolved in 3 tablespoons sour' cream. Flour enough to roll. Mrs. Grove Ray. FEUIT COOKIES. Two eggs, 1 cup sugar, y2 cup butter, 1 cup molasses, y; cup sour milk, 3^ cups flour, 1 cup raisins—seeded and chop- ped, 2 teaspoons of Wyandotte soda, 2 teaspoons of ginger. Spread thin in the pan. Bake in moderate oven. When nearly cold cut in squares. Mrs. C. B. Kinyon. SPICED COOKIES. One cup butter (or half lard), 2 cups sugar, y 2 cup molas- ses, 1 cup sour milk, 4 eggs, 1 teaspoon Wyandotte soda, cloves, cinnamon and raisins if desired (or currants), 4 cups flour (about). Mrs. Harriet R. Royall, Tampa, Fla. OATMEAL COOKIES. One cup sugar, J^ cup lard, and y2 cup butter, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 cup sour milk, 1 teaspoon Wyandotte soda, 2 eggs, three cups flour, 3 cups oatmeal. Stir sugar and shortening together, then add eggs, and then sour milk with soda. Last, flour and oatmeal. Stir this and drop spoonful on buttered tin. Bake in moderate oven. Olive E. Luick. MOLASSES COOKIES. One cup molasses, 1 cup sugar, 1 cup butter or lard, 1 tablespoon ginger, 1 tablespoon Wyandotte soda, ^ cup of sour milk, 2 eggs. Mrs. H. A. Lamb. GINGER COOKIES. One cup sugar, 1 cup molasses, 1 cup butter, 1 egg, tea- spoon Wyandotte soda, 1 teaspoon each of ginger and vinegar, 7 cups of flour. Mrs. S. M. Spence. GINGER COOKIES. Two cups molasses, 1 cup sugar, 1 heaping cup shortening, 1 cup boiling water, little salt, 3 teaspoons Wyandotte soda, 1 teaspoon ginger. Mix soft. Mrs. E. P. Giddings. 194 THE ANN ARBOR COOK BOOK. GINGER CREAMS. One cup sugar, 2 cups molasses, 1 cup lard, 1 cup water, 4 teaspoons Wyandotte soda, 4 teaspoons ginger, salt. Milk Icing for Creams:—\y2 cups sugar, % cup of milk; boil until it waxes in water. Mary Earlenbush. K.<; ' /- X^ GINGER SNAPS. Boil together 1 cup brown sugar, 1 cup molasses, 1 cup lard, 1 egg well beaten, y2 tablespoon ginger, y2 tablespoon cinnamon and a little salt. When boiling add 2 teaspoons Wyandotte soda dissolved in hot water. Let mixture cool a little; before it is cold add enough flour to roll easily. Roll as thin as pos- sible, cut small and bake in quick oven. Mus. Mechem. CHRISTMAS COOKIES. One gal. molasses, y2 pt. sour milk or cream, 2 cups lard, 2 lbs. brown sugar, 5 tablespoons Wyandotte soda, 3 tablespoons of cinnamon, 2 grated nutmegs; add citron, nuts, lemon and orange peel. Stir in flour until no more can be added, and let it stand over night. Mrs. Schlotterbeck. CHRISTMAS FRUIT COOKIES. (Lebkuchen ^ One qt. sour cream, 1 qt. molasses, 2 lbs. brown sugar, 1 lb. each of orange, lemon and citron (sliced quite fine), cinnamon, cloves, nutmeg to suit taste, a handful of salt, 3 teaspoons of Wyandotte soda dissolved in cream, 1 pt. hickory nut meats and 2 lbs. seeded raisins. Mix thoroughly, add flour to make a stiff dough; let stand over night. Miss I. J. Braun. CHRISTMAS CAKES. (SDringerles.) Stir very thoroughly together 1 lb. powdered sugar and 4 eggs, then add 2 knife-points of cleaned potash, and the grated rind of 1 lemon. When well mixed add 1 lb. of fine flour. Roll out the dough 1inch thick and be careful to flour the moulds well before pressing out the cakes. Remove carefully from the moulds and lay on a board covered with anise seed, figure side up. Stand aside for 12 hours in a cold place, then place in pans and bake in a hot oven. Work the dough as cold as possible. Mrs. E. E. Calkins. CAKES. . 195 CHRISTMAS NUT DROPS. One cup granulated sugar, 1 cup cracker crumbs, 1 cup of peanuts chopped fine, 2 eggs. Drop from spoon. Mrs. Wm. Andres, pepper nuts. One pound granulated sugar, 1 oz. cinnamon, 1 handful each chopped raisins and almonds, 5 eggs, nutmeg, cloves, lemon rind, to suit the taste; y2 teaspoorfful Wyandotte soda, flour. Drop from spoon. Mrs. Wm. Andres. blitz kuchen. One-half lb. butter, 3 eggs well mixed, \ lb. powdered sugar, \ lb. flour, hlb. blanched almonds, rind of one lemon, cinnamon to taste. Be careful not to stir mixture too much as it must rise. Spread on buttered tins. Slice almonds very thin and sprinkle them with cinnamon and sugar and strew them over the top of the mixture after it has been spread on the pans. Bake a light brown. Mrs. W. P. Lombard. pfeffernnesle. One lb. sugar, hlb. almonds, £ lb. citron, £ lb. candied lemon, 4 eggs, 1 nutmeg, 1 tablespoon cinnamon, 1 teaspoon cloves, \ teaspoon baking powder, and enough flour to drop nicely on buttered tins. They should be as large as a silver dollar when baked; Cut ingredients very fine. Mrs. Schlotterbeck. english schitten. Quarter lb. butter, j/2 lb. sugar, 3 whole eggs, 3 yolks, \ lb. flour, a little baking powder and grated lemon peel. Beat but- ter and sugar very light, add eggs, well beaten, and when mixed with flour spread like hiyer-cake on a large cake-tin. Cover with finely chopped almonds, sugar and cinnamon. After it is baked and while yet warm, cut into strips about the size of lady-fingers. These may be made the day before Christ- mas. Mrs. Schlotterbeck. *>"ST *. "!M i in * Transacts a general banking busi- fjNfianttPre £limiamre Wm illess- 3 per cent interest paid on ——— savings deposits. 196 THE ANN ARBOR COOK BOOK. s's. Three-fourths lb. butter, f lb. sugar, 4 yolks, 1 whole egg, \ lbs. flour and a little grated lemon peel, cut in £-inch strips, and shape like letter S, or use mould. Bake. Mrs. Schlotterbeck. lebkuchen. Two qts. molasses, 1 qt. cream, 2 lbs. brown sugar, 1lb. citron, \ lb. lemon peel, \ lb. almond or hickory nuts, 2 table- spoons Wyandotte soda, grated lemon peel of 2 lemons, cinna- mon, allspice, and nutmeg to taste. Let molasses, butter and sugar melt together (not boil). Cool and add cream. Add flour but not too much, mould out and bake. May let batter stand over night, Mrs. Schlotterbeck, HONEY LEBKUCHEN. One qt. honey (to be heated), 1 lb. sugar, 1 lb. almonds, cinnamon, cloves and citron to taste, 1 glass grape juice, 4 lbs. flour, 1 tablespoon Wyandotte soda. Mix well in the evening and roll out. Let the cakes lie over night; bake in the morning. If they are too dry in the morning, set them before the fire in baking tins, to soften them. Charlotte Hutzell. HICKOKYNUT MACAROONS. Beat the whites of 5 eggs to a stiff froth, mix with them 1 lb. nuts, cut, but not very fine, a very little grated nutmeg, 1 large tablespoonful of flour. Flavor with rosewater. Bake on buttered tins, a teaspoonful dropped from the spoon for each cake. Mrs. Flemming Carrow. MARGUERITES. . One white of egg, y2 cup powdered sugar, y2 cup finely chopped English walnut meats. Beat whites, stir in sugar and nuts. Spread on wafers, warm in oven. If salted wafers brush off salt. Mrs. Junius E. Beal. QUINCE TENTS. Boil or steam 7 or 8 large quinces, remove the skins, rub the pulp through a sieve; take 1^- lbs. of pulp. Beat to a froth the whites of 4 large eggs. Add the juice and grated peel of 1 CAKES. 199 / PASTRY AND PUDDINGS. PUFF PASTE. One lb. flour, 1 lb. butter, \ pt. ice water. Wash all the salt out of the butter in ice water; mix flour and water together, roll out and lay on all the butter; then fold three-fold and roll again, folding three-fold for 8 times. Mrs. Motley. TIMBALE8 CASES. Beat yolks of 2 eggs, add y2 cup of milk, 2 tablespoonfuls of olive oil, \ teaspoonful of salt, Y^ teaspoonful of sugar, 1 cupful of flour. Beat smooth, then add the beaten whites of the eggs. Have iron hot in the lard, dip into the batter and then into the lard, which must be just so hot or the timbales will blister. Elizabeth W. Dean. PUFF PASTE FOR PATTIES. One pound flour, 1 lb. butter washed and placed on ice in little pats. When hard take \ of the butter and rub thoroughly with the flour, add scant tablespoon of sugar, and if butter is not too salt, 1 teaspoon salt. Mix with one cup of ice water, and set on ice for 1 hour. Then add the rest of the butter (rolled out in thin sheets) by degrees, rolling and folding over 5 or 6 times. Now set dough on ice for several hours (in winter a snow bank does admirably). After dough has been thoroughly frozen, roll out about \ inch in thickness. Cut out double as many pieces as you wish patties. Use y2 for bottom of shells. Cut the centers from the other y2 with smaller cut- ter, and bake on separate plate for covers. Take the rings from which centers have been cut and place on bottom pieces, wetting the edges of bottom so they will adhere in baking. In the center of your patty shell place pieces of bread, y2 inch in thickness, cut with the smaller cutter. This prevents the cen- 13 202 THE ANN ARBOR COOK BOOK. ter of shell from rising. Bake in very hot oven. When done remove the pieces of bread and with a teaspoon scrape out the unbaked dough from center. These will keep several days. When wished for serving, heat in oven, fill with your chicken or oyster filling, place cover on and eat quickly. Mrs. H. D. Armstrong. mince MEAT. Four lbs. of beef, 2 lbs. of suet. Let the meat, when boiled tender, remain in the water till cold. Chop the meat and suet fine, using the same quantity of apples as meat. 1 lb. of raisins, klb. of currants, y2 lb. citron, cut fine, 2 tablespoonfuls cinnamon, 1 tablespoonful allspice, 1 teaspoon cloves, 1 nut- meg, 2 lbs. sugar, 1 pt. molasses, sweet cider to moisten. To keep well this should be scalded. Mrs. G. E. Dibble. .. MINCE PIE WITHOUT MEAT. One peck of green tomatoes, chop fine and drain in colan- der, 4 lbs. of brown sugar, 2 cups of raisins, butter size of an egg, 2 tablespoons spice, 2 of cinnamon, 1 of cloves, 1 of salt, 1 dessertspoon black pepper, y2 cup vinegar, y2 cup boil d cider or other syrup Simmer 2 or 3 hours. Mrs. Cena T. DePont. MINCE MEAT FROM GREEN TOMATOES. One peck of green tomatoes, 1 qt. of vinegar, 5 lbs. brown sugar, 1 lb. currants, 1 tablespoon each of cloves and cinnamon. Boil tomatoes 3 hours in vinegar, add sugar, currants and spices and boil 1 hour or longer. If too juicy when making the pies dredge in a little flower and grate in a little nutmeg. Put a layer in the pie and some raisins on top, then another layer of mince meat and more raisins. One qt. can will make three pies. This canned will keep all winter. Helen Marshall. MOCK MINCE MEAT. One cup sugar, 1 cup molasses, 1 cup vinegar, 1% cups bread crumbs, 4 cups of water, 1 cup of raisins, 1 oz. cloves, cinnamon, 2 level teaspoons Wyandotte soda; will make 3 pies. Mrs. Polly Miller. -VISIT- STABLER'S ART STORE - FOR - Fine Art Pictures of Old and Modern Masters, Venetian and Alabaster Statuary and Novelties in Frames and Frame Mouldings. m 2iy So. Fourth Ave. .FRAMING A SPECIALTY. New State Phone No. 173. OaWetpel ©/luqusfus \A7illis TENOR-BARITONE. VOICE BUILDING—Shakespeare Method. TONE PRODUCTION— Mehan Method. SIGHT READING-Holt Method. Coaching in REPERTOIRE and EXPRESSION. MISS WILLIS, Accompanist. gli tbe gtitbio, iKoetg febeiring, from seven to sebcn-ltnrlg o'clock 1114 South University Avenue. Ann Arbor. Bell 'Phone 471. 208 THE ANN ARBOR COOK BOOK. APPLE DUMPLINGS. Select mellow, tart apples, pare, remove core and fill with sugar. Enclose them with good pie crust rolled ^ inch thick, tie in well floured cloth, place in boiling water and boil without intermission 1 hour. Serve with cream or any pudding sauce. Mrs. W. B. Hinsdale. CREAM PUFFS. One cupful hot water, y 2 cupful butter. Boil together, and while boiling stir in 1 cup of sifted flour. Take from the stove and stir to a thin paste, and after this cools stir in 3 eggs (unbeaten). Stir it 5 minutes. Drop in tablespoonfuls on a buttered tin and bake in a quick oven 25 minutes, opening the oven door no oftener than is absolutely necessary, and being careful that they do not touch each other in the pan. This amount will make 12 puffs Cream:—One cupful of milk, 1 cupful of sugar, 1 egg, 3 tablespoonfuls flour, vanilla to flavor. Stir the flour in a little of the milk, boil the rest, add the other ingredients and stir until the whole thickens. When both this and the puffs are cool open the puffs a little way with a sharp knife and fill with cream. These never fail to puff. Mrs. Powell, Ionia. CREAM PUFFS. Let 1 cup milk and y2 cup of butter come to a boil. Slowly stir into this 1 cup sifted flour mixed with one teaspoonful of baking powder. Add three well beaten eggs and drop on buttered tins. Bake about 30 minutes in a moderate oven. When cool cut off tops and fill with whipped cream, cornstarch filling or the following: ,,,, Cream:—One cup milk, y2 cup sugar, 3 tablespoonfuls of flour, flavor with vanilla. Mrs. W. B. Hinsdale. SHORT CAKE. Half cup white sugar, 1 cup sweet milk, 2 tablespoons of butter, 1 egg, beat very light, 2 heaping teaspoons Royal baking powder, flour to make a nice batter, about as stiff as common cake; bake in three layers. Sauce.—One cup sugar, 3 tablespoons butter, stirred together. Add fresh fruit or jam and beat up lightly; flavor with lemon or vanilla, if desired. Mrs. F. M. Taylor. PASTRY AND PUDDINGS. 209 A STRAWBERRY SHORTCAKE. One and \ cups flour, 1 tablespoon butter, 1£ teaspoons bak- ing powder. Rub the butter into the flour, stir in about f cup rich milk so as to make a stiff batter, stirring as little as possi- ble; spread on the baking plate by pressing it out with a spoon. Bake in a quick oven. When done split with a sharp, thin knife and spread with butter. Mix the sugar and strawberries, spread a generous filling on the lower part, spread with whip- ped cream; place the upper half-crustf downward on the lower half, spread with strawberries, and #cover . with a generous quantity of whipped cream and sugar. Mrs. M. L, Woodard. RICE PUDDING. One qt. milk, 4 eggs, y2 cup rice, y2 cup sugar, salt, vanilla. Boil rice and milk in double boiler for \ hours. Beat yolks of eggs, sugar, salt and vanilla, in pudding dish; into this pour the boiling rice, stirring slowly. Put on top the whites of the eggs, which have been beaten to a stiff froth, with a little sugar added. If desired cocoanut may be sprinkled on top. Bake 20 minutes, or until slightly browned. Julia Pomeroy Wii.gus. CREAM RICE PUDDING. One cup rice, 2 qts. milk, salt and sweeten to taste and put in an earthen dish on the back of the stove until the rice is swollen. Add butter, a little cream, few drops of vanilla and place in oven to brown. Serve with a hard sauce. Merib R. Patterson. SPONGE PUDDING. Two large tablespoons of sugar, 6 eggs, 2 teacups of sweet milk, 2 large tablespoons of butter, 4 very large spoons of sifted winter wheat flour. Scald the milk, or cook to a scald, while hot add butter, then sugar and flour mixed with a little cold water or milk. Stir well until it boils. Remove it from the fire and add yolks of the eggs beaten stiff; last the whites. Pour into a buttered pudding dish and set in the pan of hot water. Bake 1 hour in a moderate oven. Sauce.—One cup sugar, h cup butter, stirred to a cream, add gradually hcup boiling water. Set in a pan of hot water, then add beaten white of egg and vanilla. Mrs. S. W. Clarkson. £—. 210 THE ANN ARBOR COOK BOOK. SPONGE PUDDING. Four eggs, 1 pt. of milk, y2 cup of flour, 1cup of butter, pinch of salt. Bring milk to a boiling point, stir butter and flour together, cream them. When milk is at boiling point stir in the flour and butter as mixed; after this has cooled add the eggs beaten to a stiff froth. This can stand before baking, but must be eaten as soon as baked. Bake in a pan standing in hot water. Use hard sauce softened to a cream with the white of an egg; flavor the sauce. Mrs. C. Finkbeiner. GRAHAM PUDDING AND LEMON SAUCE. Half cup sugar, y2 cup molasses, 1 egg, 1 cup milk, 1 tea- spoon salt, y2 teaspoon Wyandotte soda, 2 cups graham, 1 cup raisins, spices to taste. Steam for 3 hours. Sauce,—1 large cup sugar, 2 cup butter, 1 egg, 1 lemon, 1 teaspoon nutmeg, 3 tablespoons of boiling water. Beat sugar, butter and egg, add lemon and nutmeg. Beat hard for 10 minutes. Mrs. C. K. McGee. STEAMED PUDDING. Three-fourths cup of sugar f cup of sweet milk, 1 table- spoon of butter mixed with sugar, 1 egg, 3 teaspoons of baking powder, flour enough to make it like a cake batter. Put steamed apples or fruit in the bottom of the pudding dish. Serve with pudding sauce or cream. Mrs. E. F. Johnson. ENGLISH PLUM PUDDING. One lb. raisins, 1 lb. currants chopped fine, f lb. bread crumbs y 2 lb. flour, £ lb. suet, f lb. brown sugar, 5 eggs, y 2 lb citron, y 2 lb. lemon peel, y 2 nutmeg, 1 teaspoonful ground mace, y 2 teaspoonful of cinnamon, 2 teaspoonfuls baking powder, sweet milk to moisten. Boil or steam in tight moulds 3 hours. This makes 2 puddings. Mrs. A. C. McLaughlin. AUNT LIBBIE's THANKSGIVING PUDDING. Ten eggs beaten separately, 1 loaf of bread, 2 lbs. raisins, 2 lbs. currants, 1 lb. suet chopped, 2 ozs. citron, 1 cup New Orleans molasses 1 teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 teaspoonful of Wyandotte soda, 1 dessertspoonful salt, 1 lb. brown sugar. Dry the bread and roll fine and use instead of flour. Boil 6 hours. Mrs. W. J. Herdman. PASTRY AND PUDDINGS. 211 PLUM PUDDING. One teacup molasses, 1 teacup sweet, milk, 1 teacup chopped suet, 1 lb, (or less) stoned raisins, 1 teaspoon Wyandotte soda dissolved in a little boiling water, 1 teaspoon of cinnamon, cloves, allspice, nutmeg, pinch of salt, flour enough to make as stiff as pound cake. Steam 3 hours. Sauce:—Beat 2 eggs until stiff, add 1 cup white sugar, beat thoroughly and add 2 tablespoons of melted butter; beat. Flavor with vanilla. Mrs. Mensel. STEAMED FRUIT PUDDING. One cup of sugar, 1 cup of milk, 1 egg, 3 tablespoonfuls of melted butter, 1 pt. of flour, 2 teaspoonfuls of baking powder. Fill 8 cups ^ full of fresh or preserved fruit, then £ filling, steam 30 minutes and serve with vanilla sauce. Sauce:—1 tablespoonful of butter, 1 cup of sugar, 1 table- spoonful of flour, 1 pinch of salt, 1 pt. of water. Boil until it thickens. Mrs. C. J. Shetterly. SUET PUDDING. One cup suet chopped fine, 1 cup sour milk, 1 cup chopped apples, 1 cup molasses, \ cup sugar, 1 cup raisins, 1 teaspoonful Wyandotte soda, a pinch of salt, spices to taste, flour to make a thick batter. Steam 2y 2 hours. Cold Sauce:—One cup sugar, butter the size of a walnut, white of 1 egg. Beat all together till white and foamy. Flavor with vanilla. Mrs. C. G. Darling. SUET PUDDING. One cup chopped beef suet, 1 cup raisins, 1 cup molasses, y2 cup currants, 1 cup sour milk, 1 cup corn meal, brown and white flour enough to make a stiff batter, 1 teaspoon Wyandotte soda, 1 teaspoon cinnamon, cloves, nutmeg, a little salt. Stir molasses and milk together, put in Wyandotte soda, then suet, flour, etc. Steam 3 or 4 hours. Sauce:—One cup sugar, hcup butter, mix well together with 3 tablespoons flour and 1 of cinnamon and nutmeg. Stir in 1 pt. boiling water and let cook until it thickens. Mrs. T. C. Trueblood. 212 THE ANN ARBOR COOK BOOK. SUET PUDDING. One cup molasses, 1 of sweet milk, 1 of suet chopped fine, or \ cup of melted butter, 1 of raisins, \ cup of currants, 2\ cups flour, \ teaspoon of Wyandotte soda. Mix well, salt and spice to taste, and steam 2 hours. Allie G. Mayhew. GINGER PUDDING. One cup of sweet milk, 1 cup of molasses, 2 eggs, 1 table- spoon Wyandotte soda, £, teaspoon of salt, piece of butter size of an egg, \ teaspoon of cloves, \ teaspoon of cinnamon, 1 large teaspoon of ginger. Sauce:—One cup of sugar, 1 egg well beaten together, 1 cup of boiling water, just before serving add 1 teaspoon of lemon extract. Mrs. Henry S. Dean. GINGER PUDDING. One cup molasses, 1cup butter, y 2 cup cold water, 1 tea- spoonful Wyandotte Soda, 1 teaspoonful ginger, yolks of two eggs, 2 cups flour. Put soda in molasses, add butter, then water and lastly egg yolks beaten. Put in an earthen dish and steam 2 hours. The water over which it is put should be cool and heat gradually. Sauce:—Scant y 2 cup butter, 1 cup sugar, creamed together; beat in the whites of 2 eggs, add 1 cup boiling water, flavor with vanilla. Mary Louise Pond. INDIAN PUDDING. Boil 1 qt. milk. Smooth a scant cup of corn meal in a little cold milk and stir into the boiling milk. Add 1 cup molasses, y2 cup chopped suet, 1 scant teaspoonful salt. Bake for 3 hours in a moderate oven. Serve with cream or butter. Mrs. A. C. McLaughlin. CRACKER PUDDING. Four square s, 1 qt. milk, \ cup brown sugar, \ cup molasses, \ cup raisins, salt and nutmeg. Roll the crackers, stir the ingredients together, and bake four hours or more in a slow oven, stirring occasionally. Eat with milk or cream. Mrs. Effie S. Spalding. PASTRY AND PUDDINGS. 215 COMPOTE OF PEACHES. Six peaches, 6 shredded wheat biscuit, 4 tablespoonfuls of sugar, 1 of cornstarch, 2 large spoonfuls of lemon juice and 1 egg. Pare peaches, sprinkle with the sugar, place in double boiler and heat through. Split the biscuit, toast the upper half and arrange in dish for the table. Place a peach upon the inside of each biscuit, then add to the syrup the cornstarch and lemon juice well mixed, and a fresh egg beaten very light. Boil 1 minute, remove from fire, cook slightly and pour over the peaches. The syrup should form a jelly about the fruit. Serve with cream. Mrs. Prescott. JERUSALEM PUDDING. Soak y2 box Cox gelatine in y 2 cup of cold water. Then throw 2 tablespoonfuls of rice into boiling water, cook 20 minutes, dry thoroughly. Chop about y 2 pt. of dates and figs, (any fruit may be used). Whip 1 pt. of cream to a stiff froth, add to it the gelatine, rice, fruit, y 2 cup of pulvarized sugar and 1 teaspoonful of best vanilla. Turn into mould to form. Mrs. Prescott. strawberry pudding. Sprinkle 1 cup of sugar over 1 qt. of strawberries, mash and let them stand until the sugar is dissolved, stirring occasionally. Squeeze the mixture through a square of cheese cloth; there should be about 1 cup of juice. Add boiling water to make 1 pt. of liquid and put it on to boil. Wet 3 tablespoonfuls of cornstarch in a little cold water and stir it into the boiling syrup; cook 10 minutes, stirring frequently. Beat the whites of 3 eggs stiff and stir into the thickened syrup just before removing it from the fire. Turn it into a mould which has been wet in cold water, and set on ice. To be eaten with whipped cream or a custard sauce made of the yolks of the eggs. Grace Taylor. huckleberry pudding. Into 1 egg lightly beaten pour 1 cup molasses, add 1 tea- spoon Wyandotte soda dissolved in a little water, then thicken with 2yi cups flour, add 1 pint huckleberries, dusted with flour and bake about 1 hour, and serve with foaming sauce. Florence Spence. PASTRY AND PUDDINGS. 217 PRUNE PUDDING. Whites of 10 eggs, y2 lb. of best French prunes, 1 small cup of granulated sugar. Cut the meat from the prunes, chop fine. If necessary sprinkle a little flour over the prune meats to keep them from sticking together. Crack the stones and chop the kernels with the prune meat. Whip the whites of the eggs stiff, then mix the sugar and prunes with the whites, spread on a platter (the one in which you intend to serve the pudding) and bake in a moderate oven about 15 minutes. Serve with whipped cream sweetened slightly. Mrs. F. W. Kelsey. CHOCOLATE PUDDING. One pt. sweet milk, \ cup sugar, 2 tablespoons cornstarch beaten in cold milk. Place milk and sugar in double cooker, add the mixed cornstarch and stir till it is cooked. Have 4 tablespoons of grated chocolate, 2 tablespoons of sugar and 2 tablespoons of milk wetting, on back of stove, and add to cus- tard. Beat well together, add. vanilla and pour in small cups. Fill cups § full, serve with whipped cream, round up, the cups with the cream and you will have a delicious and delicate desert. Mrs. Fannie Butler. CHOCOLATE PUDDING. One square Baker's chocolate, 2 tablespoons cornstarch, 1 qt. milk, 2 eggs, small pieces of butter, vanilla. Pour enough boiling water over chocolate to dissolve it. Add to milk when boiling, then add eggs, cornstarch, sugar, thoroughly beaten together. When it boils add the butter, pour into mould, set on ice, serve with whipped cream. Mrs. Mary Sibbald Reeve. CHOCOLATE PUDDING. Half package Cox's gelatine dissolved in milk; dissolve small \ cup grated chocolate in little boiling milk, and add yolks of 2 eggs, set full pt. milk on stove till just to boiling point, then add "gelatine, chocolate (with eggs), 1 cup sugar, 2 teaspoons vanilla; cook about 2 minutes; take from fire, stir- ring well, and add stiff whites of the eggs. Stir well and put in a mould. Serve with cream and sugar or sweetened whipped cream. Mrs. Ellen Wood. 14 PASTRY AND PUDDINGS. 219 ENGLISH WALNUT PUDDING. Half cup chopped (coarse) walnut meats, grated rind and juice of 1 lemon, whites of 6 eggs beaten very stiff, 1 large cup sugar. Put whites in last, beat very lightly and bake 20 minutes, Mrs. H. M. Pomeroy. NUT PUDDING. Two eggs, y2 cup of sugar, 1 cup of sweet milk, y2 cup of melted butter, 1 good pint of sifted flour, 2 teaspoons of baking powder, kteaspoon of salt, \ cups of nuts dredged in flour. Beat eggs very light, add sugar, milk, melted butter, flour and baking powder, salt. Beat hard until thoroughly mixed. Then add nuts. Steam 3 hours. Golden Sauce (for the Pudding).—Cream 1 heaping teaspoon of butter, add gradually 1 cup of sugar, yolks of 3 eggs, 3 table- spoons of milk. Then add the whites of the eggs, beaten as stiff as possible. Do not mix in the whites, but fold in lightly, and beat lightly. Flavor with vanilla. This should be made just before the pudding is served. Mrs. James P. Breakey. PUDDING SAUCE. Two-thirds cup sugar, y2 cup butter, 1 egg, or the yolks of 2 eggs, 1 teaspoon of lemon. Stir butter and sugar together; then add egg and beat well. Just before serving add 3 or 4 tablespoons boiling water, also the lemon. Mrs. Beale. • SAUCE for plum or suet pudding. Two eggs, 1 cup of sugar, ^ cup of butter, cream butter and sugar together, beat whites and yolks separately, add the yolks to the creamed butter and sugar, then add 3 tablespoon- fuls of boiling water. Put this mixture in a double boiler, and heat, stirring constantly. As soon as hot remove from the fire, do not boil, then add the beaten whites of the eggs, T/2 teaspoon lemon, % teaspoon vanilla, stir in lightly and serve. Mrs. F. M. Taylor. BAKED APPLES. Apples baked with a clove in each, cores taken out and filled with sugar, or juice of orange put in where the core was, with sugar added, eaten cold with whipped cream, makes a nice desert. Mrs. H. M. Pomeroy. 220 THE ANN ARBOR COOK BOOK. APPLE MERINGUE. i Pare and slice 8 sour apples. Place them in a pudding dish and cover with a liberal amout of sugar, adding the grated rind and juice of a lemon. Bake until quite soft. Have the whites of 2 eggs beaten to a stiff froth, add 1 cup of sugar. Spread over the top of the apples and brown. For sauce either use whipped cream, or custard made of 1 pt. milk and yolks of 3 eggs. To be eaten cold. Mrs. Charles A. Vernon. APPLES WITH ORANGE SAUCE. Boil red apples till tender, first taking out the core. Remove the skin, scrape off the red pulp adhering to the inside of the skin, and replace it on outside of the apples. Serve hot or cold, with or without whipped cream and with orange sauce. Boil 1 cup sugar, the thin paring of 1 orange and 1 cup water 6 or 8 minutes; add the juice of the orange, reheat, pour over the apples. Mrs. Eugene F. Mills. COOKED SWEET APPLES. Take 12 sweet apples, wash well, pack into a kettle or pan with 2 cups of water. Cover very closely and cook slowly until done. Then sift over them a small cup of sugar and let sim- mer until the juice forms a syrup. These are very nice eaten with cream and sugar. Mrs. B. F. Schumacher. • TO COOK CRANBERRIES. One qt. cranberries covered with cold water and brought to boiling point. Pour off water and add 1 cup of boiling water, and cook carefully until berries are broken. Add 2 cups of sugar and stir gently 5 or 10 minutes. Pour in mould. • Mrs. W. H. Jackson. TO COOK CRANBERRIES. For each qt. of cranberries add 1 pt. boiling water and boil steadily for 7 minutes. Rub through a colander, and for Cape Cods add \y 2 cups of sugar, for the common berries 2 cups. Return to the stove and boil 1 minute, then pour into dish or dishes to cool. I save out a little of the water at first to rinse the skins, so as to get the juice from the berries thoroughly. Mrs. Jas. W. Goddard. PASTRY AND PUDDINGS. 221 AN APPLE DESSERT. Pare and core apples and sprinkle with brown sugar. Fill with chopped almonds. Bake until tender and pour the juice over them frequently while baking. Serve with whipped cream. Mrs. Beman. baked bananas. Peel and lay on a granite baking dish, and baste with 6 tablespoonfuls sugar and 3 of melted butter and the juice of a lemon. Bake f hour. Mrs. Demmon. BAKED quinces. Rub thoroughly, with sharp knife take out the core, place in deep dish, earthen is preferable. Fill center of quinces with sugar, and put plenty more about them. Add a little water before putting in oven, bake slowly 2 or 3 hours, turning several times so that the sugar may get thoroughly through them. The syrup should form a jell around them when cold. Serve with or without whipped cream. Mrs. J. B. Davis. CREAMS ICES AND DESSERTS. PINEAPPLE BAVARIAN CREAM. One can of pineapple, 1 cupful of sugar, ^ box of gelatine, 1 pt. of cream, ^ lb. of candied cherries. Chop the pineapple, add the sugar and let simmer 20 minutes, then add the gelatine dissolved in J^ cupful of water and stir till cold. Lastly add whipped cream and cherries and pour into a mould. Mrs. Hempl. bavarian cream. One-half box of Cox's gelatine, not acid, 1 qt. new milk, 4 eggs, f cup sugar, flavoring extract. Soak the gelatine in a lit- tle warm water while the milk is coming to the boiling point in a double boiler. Add the gelatine to the milk just before it boils and stir thoroughly. Add the yolks of the eggs which have been beaten very light with the sugar. Mix well; take from the fire and set it to cool. When quite cool add the whites of the eggs beaten very stiff and the flavoring. Pour it into jelly glasses which have been rinsed in cold water and set in the ice box. This will make 8 glasses. It is better to make it several hours before using. When cold turn out and serve with whipped cream. Mrs. Shirley W. Smith. i RUSSIAN CREAM. Cover y2 box of Cox's gelatine with cold water and soak 1 hour. Put 1 qt. of milk into double boiler and when boiling add the gelatine, one cup sugar beaten with the yolks of 4 eggs and a little salt; cook until it begins to curdle, then cool and stir into it the beaten whites of 4 eggs and a teaspoonful of vanilla. Put into cups and serve cold with whipped cream. When turned out of the cups the jelly should be 1 inch thick on top. Mrs. Mechem. CREAMS ICES AND DESSERTS. 223 . SPANISH CREAM. Soak 1 tablespoon of powdered gelatine in 1 pt. of milk y2 hour on the stove, then add yolks of 3 eggs beaten with 5 tablespoons of sugar; add to the milk when boiling and cook till it thickens, then remove from the stove and add the whites beaten stiff and a little vanilla. Serve cold with cream. Mrs. E. F. Giddings. TAPIOCA CREAM. To 3 tablespoonfuls tapioca put 1 pt. of water over night. If not all absorbed in the morning pour it off. Have ready 1 qt. of milk in a pail or double boiler. When the milk comes to a boil add the yolks of 3 eggs well beaten with a cup of sugar. Stir till it boils once, add a little salt and flavor with lemon. When coo! add the beaten whites of the eggs with a tablespoon- ful of powdered sugar, flavor with lemon, and spread over the top of pudding or cream in the dish for the table, after being spread with jelly. Brown in a quick oven. Mrs. Jas. H. Blodgett, Washington. CHOCOLATE CREAM. One-fourth lb. butter, ^ lb. chocolate, ^ lb. sugar, | lb. almonds pounded fine, not blanched, 5 eggs. Beat the butter very light, then add the yolks of eggs. Put a very little water in the chocolate to dissolve it 1 hour before you want to make the pudding, then add the other things. Beat the whites of the eggs very light and stir in last. Boil % of an hour in a mould. Serve with beaten whites of 3 eggs and tablespoon powdered sugar or whipped cream. Place the pudding on a flat dish and put the cream around it by spoonfuls. Mrs. A. B. Webber. TAPIOCA CREAM. Soak 2 tablespoonfuls of tapioca for 2 hours, or over night. Boil 1 qt. of milk, add the tapioca, put in the yolks of 3 eggs well beaten, with 1^ cups sugar. Let it boil up, and set away to cool. Have the whites beaten to a stiff froth and stir in, flavor with lemon. Serve cold. One-half of the recipe is enough for a small family of 5. Mrs. R. B. Hoyt, Detroit. CREAMS ICES AND DESSERTS. 227 LKM0N WHIP. Juice of 4 lemons, 2 cups sugar, y2 box of Cox's gelatine dissolved in y2 cup of water, whites of 4 eggs, 1lb. candied cherries, 1 pt. of boiling water. Mix water, juice, sugar and dissolved gelatine together, set on ice to cool. When beginning to harden add the whites of the eggs beaten to a stiff froth and whip together thoroughly. Line mould with the cherries and fill with mixture. Mrs. H. D. Armstrong. LEMON PUFF. Ten eggs, yolks mixed thoroughly with juice of 2 lemons and grated rinds, 1 cup of sugar, 3 tablespoons of water. Place in double boiler, cook until smooth and very thick. Then add the whites beaten very stiff, and stir the whole together but lightly. This will serve 10 persons. Mrs. H. M. Pomeroy. junket. (An old-fashioned delicacy revived.) Put 1 pt. of cream and 1 pt. of milk in double boiler (all cream may be used or all milk), add y cup of sugar, pinch of salt. When just luke warm add 1 junket tablet (Forest Ave. Grocery) dissolved in 1 tablespoonful of cold water. Stir thoroughly and pour at once into sherbet glasses, or dainty cups from which it may be eaten. Let stand about ten minutes in warm room till it sets, then put where it will become cold. You can not use sterilized nor scalded milk. This is a very dainty, wholesome dessert, and may be made very ornamental by drop- ping a spoonful of dry whipped cream on each glass and dotting it with candied cherries, or it may be colored a delicate rose by adding a drop of fruit coloring. Mrs. E. C. Goddard. WHITE CUSTARDS. Stir until liquid 4 whites of egg, pour over this \y 2 pts. of hot milk, or milk and cream mixed, sweeten and flavor to taste, pour into cups set in a pan of water, cover the cups with a thick brown paper to prevent the coloring of the custards, and bake them in a moderate oven until they are firm. Serve cold with whipped cream. Use powdered sugar in sweetening the custards, and be sure it is thoroughly dissolved by the hot milk. Flora B. Sturgeon. 228 THE ANN ARBOR COOK BOOK. APPLE CUSTARD. Cook 12 apples as for sauce, beat well with an egg beater, sweeten, and add the juice of 1 lemon, whip the whites of 4 eggs to a stiff froth, and mix with the apples. Make a custard of \ pts. of rich milk, one large cupful of sugar, and the yolks of 4 eggs. When perfectly cold pour over the apple mixture, which must be stiff and cold to prevent rising in the custard. Finally whip £ pt. of rich cream and spread on top of the custard. Mrs. D. M. Lichty. TAPIOCA CUSTARD. Two tablespoons tapioca soaked over night, 1 pt. milk heated with the tapioca. Beat yolks of 2 eggs and 1cup of sugar, add to the milk, stir constantly till it thickens, not boils; \ teaspoon vanilla. Beat whites and add while the custard is hot. Mary H. Himes. ORANGE FLOAT. Slice 3 or 4 oranges removing seeds and tough fiber as they are usually served at table; sprinkle over them £ cup of sugar, place 1 pt. of water in double boiler, add to it 1 cup of sugar and 1 teaspoonful of vanilla; thicken with 1 tablespoonful of cornstarch dissolved in a little of the water. Be careful not to get it too thick, pour this over the oranges while it is hot. Beat to a stiff froth the whites of 2 eggs, add 1cup of sugar, spread this over the orange when it is cool. Place in oven a moment to set frosting. Serve cold. Mrs. Jennie Ramsey, Belvidere, Ill. VANILLA CREAM. To 1 pt. of rich cream made very sweet and flavored to taste use a teaspoonful of Knox Gelatine, having it soaked in cold water for ^ hour. Strain through a fine sieve into the cream and freeze hard, leaving room in the freezer to swell about the quarter of the can. Mrs. W. M. Ferris. EXCELLENT ICE CREAM. One qt. cream; 1 qt. milk. Heat milk to boiling point in double boiler, and then stir in H cups of sugar and a scant \ cup of flour; then boil 20 minutes, then strain, and when cool add cream. Flavor with vanilla and freeze. Mrs. Mortimer E. Cooley. 230 THE ANN ARBOR COOK BOOK. VANILLA PARFAIT. Boil 1 cupful of sugar with | cupful of water until it is a smooth syrup (about 10 minutes). Beat the yolks of 8 eggs until light, add the syrup, and cook over a slow fire, stirring constantly, until the mixture forms a thick, creamy coating on the spoon. When taken from the fire, add 1 teaspoonful of vanilla. Turn it into a bowl and beat with a Dover egg beater until cold. It will then be very light. When entirely cold add 1 pt. of cream whipped very stiff. Stir lightly together, and turn the mixture into R mould. Cover with a thin paper before put- ting on the cover, pack in ice and salt for 4 hours. This makes 1 qt. Mrs. A. H. Pattengill. MAPLE PARFAIT. Beat yolks of 6 eggs light, add f cup of maple syrup, put into double boiler, as it will burn easily, and stir until it makes a coating on the pan. Beat until cool, and stir lightly into 1 pt. of cream, whipped stiff. Pour into a mould, cover with light top under which has been placed oiled paper. Pack in ice and salt (-J salt to ice) and leave it 3 hours or more. Fanny Goodman, Kansas City, BISQUE, One pt. of sweet cream, 24 macaroons, $ cup pulverized sugar, whip the cream to its utmost consistency, then add the macaroons (pulverized), then the sugar; put in a pail, cover tight, and freeze without any stirring. Prepare this at noon and it will be ready for tea. Delicious. "Tried and tested." Mrs. CuttIng. frozen pudding. One qt. milk, 1^ tablespoons gelatine, 4 eggs, 1 cup sugar, \ lb. English walnuts, \ lb. figs, vanilla to taste. Soak gelatine in cold milk. Put milk, eggs, and sugar in double boiler and cook to custard. Chop nuts and figs very fine and add with gelatine to custard. Cool, add flavoring, turn into ice cream freezer and freeze. Can be improved by substituting cream for milk, Mrs. Strauss. . CREAMS ICES AND DESSERTS. 231 BISQUE GLACE, Stir together. 3 ozs. sugar and 2 yolks of eggs, add a little vanilla. Dissolve -J box of gelatine, and strain it into the sugar and eggs, add 1 pt. whipped cream, put into glasses and set on ice. (This should be made the day before it is served.) Mrs. Moritz Levi. chocolate mousse. Pack a 3 qt. mould in salt ice, using 2 qts. salt and enough fine ice to pack solidly between the can and the tub. Cover and set in a cool place. Whip 1 qt. cream and drain it well. Scrape 1 oz. of chocolate and put it in a small fryingpan with 3 tablespoonfuls of boiling water, place the pan on a hot part of the fire and stir until the mixture is smooth and glossy. Add \ cupful of the whipped cream to this, stirring well from the bottom of the pan. Then add remainder of whipped cream slowly. Wet mould in cold water, put in the mixture, pack and cover, sealing cover of mould. Put away for 3 or 4 hours, when it will be delicious. Mrs. H. B. Hutchins. CAFE MOUSSE. Grind 1lb. coffee and drip enough boiling water through it to make a teacupful of liquid. Let it percolate very slowly through the coffee so as to absorb all the strength it will. Take this strong essence and add to it the beaten yolks of 2 eggs and 3 ozs. of sugar. Set the bowl containing it in a saucepan of boiling water and stir it till it thickens; it will take about 5 minutes; then add about 1 tablespoonful of gelatine which has been soaked for 1 hour in 2 tablespoonfuls of cold water. Stir the boiling mixture till it becomes cold, but not till it hardens. Whip 1 pt. of cream till it is a stiff froth; add the coffee to it and continue beating till the mixture is fine and thick. While beating the mousse set the tin dish which holds it in anotl er dish of cracked ice. The moment it is thick turn it into a slen- der mousse mould and pack it in ice and salt for £ hour if you want it simply chilled, for 4 hours if you wish it frozen. Serve the mousse in pretty after dinner coffee cups or in tall Bohemian glasses of amber color. Mrs. H. B. Hutchins. 232 THE ANN ARBOR COOK BOOK. FRUIT MOUSSE. Whip 1 pint of cream very stiff, turn it into a sieve to drain, so that it will be perfectly dry. Mix with it 1 cupful of any fruit pulp, the juice drained off, and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; add a little vanilla, pour into an ice cream mold, lay a thin paper over the cream before putting on the cover, and pack in ice for 3 hours. Mrs. A. H. Pattengill. MILK SHERBET. Three lemons, 2 oranges, rind of 1 orange, 1 pt. of sugar 1 qt. of milk or better, milk and cream. Put half the sugar with the milk and put into the freezer. Turn until it begins to get thick, then add the juice and the rest of the sugar. Mrs. Demmon. orange sherbet. One qt. water, 1 lb sugar, 4 oranges; juice of 1 lemon, whites of 3 eggs. Grate the rind of oranges and lemon, in a bowl and add their juice. Now, make a syrup of the sugar and water to which add 1 tablespoonful of gelatin, having been soaked in cold water. When syrup is cold pour it on the grated rind and juice and strain into freezer and freeze. When half frozen beat up the whites of 3 eggs and add to the sherbet. Continue freezing until hard. R. J. Davis. LEMON SHERBET. Two qts. of milk, \y2 lbs. of sugar, juice of 6 lemons. Mix sugar and milk together; put in freezer and when partly frozen add juice of lemons and freeze like ice cream. The grated rind and juice of 2 oranges may be added to the above if desired. Mrs! C. W. Wagner. PINE APPLE sherbet. Make a syrup of 1 qt. of boiling water and 1^ cups granu- lated sugar. When cold add 1 grated pineapple or 1 can of the same and juice of 2 lemons. When partly frozen add whites of 2 eggs, well beaten with 2 tablespoonfuls of pulverized sugar. Mrs. F. M. Mee. Have You a Chafing Dish? IF Not. WHY Not? It is unquestionably the domestic fashion of the hour. A fad that has grown into a practical institution of the household. Made in best quality nickel plate in a variety of handsome patterns. We also have all the accessories such as SPOONS, FORKS, FLAGONS, TOASTERS, TRAYS, And a full line of 5 O'CLOCK TEA KETTLES. FREE RECEIPT BOOKS! WM. ARNOLD, .JEWELER. Schumacher and Miller (^ --THE DRUGGISTS-- Carry the most Complete line of Perfumes in the city. Palmer's latest odors always on hand. Please call and examine them. F.J. SCHLEEDE, 340 S. STATE ST., ANN ARBOR, MICH. Manufactures the new TEMPORARY BINDER for Music, Kodak Pictures, Lecture Notes, Etc. Sells the Finest Station- ery and Binds Books at LOWEST PRICES. FRED J. BERMAN, . THE L. A. W. repairshop,Dealer in Guns, Ammunition and Fishing Tackle. BICYCLE ENAMELING, ETC. 113 W. Washington St., Ann Arbor. CHAFING DISH DAINTIES. WELSH RAREBIT. One-half lb. cheese, y 2 cup cream, 1 tablespoon melted butter and dash cayenne pepper. Cut cheese and beat all together, stirring till cheese is melted. Lastly, stir in 1 well beaten egg. Serve on toast, wafers or shredded wheat biscuit. Use chafing dish. Mrs. Patten, Detroit. WELSH RAREBIT. (Frequently tested, and excellent). Put 1 tablespoonful butter in chafing dish. When melted add 1 cup fresh milk and }i cup fine bread crumbs, 2 cups of grated cheese, a saltspoonful of dry mustard, a little cayenne. Stir constantly, and add just before serving 2 eggs beaten light, George F. Greenleaf, M. D. WELSH RAREBIT. One-fourth lb. of cheese, \ cup of milk, 1 teaspoon of mus- tard, \ teaspoonful of salt, 1 egg, 1 teaspoonful of butter, a few grains of cayenne, 1 small tablespoonful of chopped onion, 4 slices of toast. Break the cheese in small pieces, or grate it and put it with the onion in a double boiler. Add the milk. Mix the mustard, salt and pepper and add to the beaten egg. When the cheese is melted add the butter and other ingredi- ents and cook 2 or 3 minutes until it thickens a little, then pour over the hot toast and serve. Mrs. Belle Guthe. WELSH RAREBIT. One-fourth lb. grated cheese, 1 oz. butter, £ cup of milk and yolks of 2 raw eggs beaten together, 1 saltspoonful of salt, 1 saltspoonful of dry mustard, 1 saltspoonful of pepper and a little cayenne. Mix these ingredients together in a saucepan The Largest Line of 5 O'clock Teas AND Chafing Dishes In the City sHardware, NEW store, *» new GOODS' Everything clean. No shelf worn Goods. Our Java and Mocha is Immense, From 25 to 35 Cents. Our Skipper Tea is the Finest in the land, From 40 to 50 Cents. Clubs will do well to call at this store. -Seabolt Bros., New state Huron St. 404. BICYCLES Built to Order, Enameled, Cleaned and Repaired. A full line of Sundries always in stock. Knives, Shears, Razors, all kinds of Edge Tools Sharpened.** Lawnmowers a Specialty. Lock Repairing and Key Fitting. All at Reasonable Prices. WM. J. WENGER, ',- 106 N. FOURTH AVE. W. J. Parsons & Co., i 123 E. ANN ST. GiveUsA Call.Fine Millinery. The Newest Ideas. The Leading Styles and Reasonable Prices, AT Mrs. E. B. Fogerty, Second Floor, St. James Dry Goods Store. 238 THE ANN ARBOR COOK BOOK. A CHAFING DISH DAINTY. Here is a delicious and simple chafing dish dainty. Split some crackers, butter both halves generously, sprinkle over a rich layer of cheese, set in a chafing dish and dust lightly with cayenne, cover and place the dish over the spirit lamp until the cheese melts. CREAM OF EGGS. Put 3 eggs in chafing dish. When they begin to harden slightly add 1 pt. good rich cream. Season with pepper and salt. Stir a little until eggs and cream are mixed. Let this just come to the boil, but not boil. Geo. F. Greenleaf, M. D. FRENCH SCRAMBLED EGGS. Four eggs, % cup milk, 1 large tablespoon butter, little salt and pepper. Place milk and butter in chafing dish. When it is cooking add the eggs beaten lightly together; stir all the time until there is no longer any liquid, add pepper and salt and serve at once on dainty pieces of toast or small crisp crackers. Mrs. E. A. Lyman. ham and eggs. Put 2 tablespoonfuls butter in chafing dish; when melted, add J4 lb. lean boiled ham, cut in small dice, a little pepper, a tablespoonful of chopped chives or onions, 6, 8 or 10 eggs. Stir constantly until the eggs are cooked. LITTLE PIGS IN BLANKETS. Season a few large oysters with salt and pepper. Wrap each in thin slice of best bacon and fasten with wooden tooth- pick. Have chafing dish very hot and cook pigs just enough to crisp bacon. Serve on toast or platter, garnishing with parsley. OYSTERS IN THE CHAFING DISH. One qt. drained oysters, 1 large tablespoon butter, 2 even teaspoons corn starch, salt, dash of red pepper, celery salt or a little chopped celery. Mix butter, cornstarch and seasoning in the chafing dish; when hot add oysters one by one. Stew until the oysters are well filled out with the edges curling. Serve with toast. Mrs. W. H. Butts. 240 THE ANN ARBOR COOK BOOK. CHICKEN HOLLANDAIZE. Two cups chicken chopped fine, y 2 teacup butter, 2 teacups boiling water, 1 teaspoon corn starch, yolks of 2 eggs, juice of £ lemon, 1 cup celery chopped fine, teaspoon chopped parsley, teaspoon chopped onion. Mix butter and cornstarch, melt in chafingdish, add gradually the hot water until it begins to thicken; then add lemon juice, yolks, celery, onion, pepper and salt; in this sauce heat the chicken. Serve with buttered toast. Mrs. W. H. Butts. DUCK IN CHAFING DISH. Slices of cold duck, ^ cupful of gravy left from the roast, 6 olives, 2 tablespoons tomato sauce or catsup, 2 tablespoonfuls currant jelly, 1 tablespoonful butter, creamed with a small tea- spoonful of corn starch. Put gravy and olives cut into bits, butter, tomato sauce, jelly and dash cayenne pepper into chafing dish. Stir until well heated; then add the duck and sauce and cook 5 minutes longer. CREAM SAUCE. One cup of sweet milk, 1 tablespoonful flour, 1 tablespoon- ful butter, \ teaspoonful salt, kteaspoonful pepper. Melt the butter, add the flour and then the milk. Use this cream sauce for macaroni, potatoes, oysters, salmon, chipped beef, chicken or mushrooms. Della Gamma. CONFECTIONS. WHITE SUGAR CANDY. Four cups granulated sugar, 2 cups water, 2 tablespoons vinegar, 2 tablespoons melted butter, 2 teaspoons cream of tar- tar dissolved in water, 2 teaspoons vanilla or lemon extract, just before taking the candy from the fire. Boil until it strings when put into cold water, then cool and pull until white. Mr. Gordon Bowdish, Aurora, Ill. MOLASSES CANDY. Two cups molasses, 1 cup brown or white sugar, butter the size of a small egg, 1 tablespoon of vinegar. When done (so it ie hard when dropped in cold water) add 1 teaspoon Wyandotte soda. . Isadore Mills. 242 THE ANN ARBOR COOK BOOK. NUT TAFFY. Two cups brown sugar, y2 cup water, butter the size of a walnut, 1 tablespoonful of vinegar to prevent sugaring, vanilla to taste. Do not stir. Try in water. When done put in but- tered pan, the bottom of which is covered with nut meats. Kate Bogle. peppermint wafers. Two cups sugar, § cup water, \ teaspoon peppermint or wintergreen. Cook till it hairs, then stir till thick enough to drop on buttered tins or paper. Mrs. Beale. CRYSTALIZED fruit.To crystallize fruit make a boiling syrup of 2 parts sugar and 1 of water, scald the fruit in this from 1 to 5 minutes according to size, roll in powdered sugar and place in sieve to dry. Nice to serve at luncheon as substitute for bon-bons. Miss P. A. Noble. SALTED ALMONDS. Blanch 1 cup of almonds. When cold put 1 tablespoon of melted butter on the almonds and let stand 1 hour, then sprinkle with 1 tablespoon of salt. Put into a bright new pan in a moderate oven, stirring occasionally until they are a light brown. Prepare salted peanuts in the same way. Mrs. C. K. McKee. in.' jii 244 THE ANN ARBOR COOK BOOK. BEVERAGES. ICED TEA. It is better to put the tea in cold water and set in the ice box the morning of the day it is to be used for supper. The flavor is better than if steeped in hot water. Mrs. H. S. Dean. PREPARATION OF COFFEE. If a mild and pleasant flavored beverage be desired, the French method of straining it through sieves is preferable, but if a strong economical coffee be desired the common pot may be used and the following proportions allowed: 1 heaping tablespoon of coffee for each cup desired and one extra, mix with a part of an egg for clearing, add enough cold water to start to boil, and when boiling add enough boiling water for the quantity desired. Boil quickly and thoroughly and.remove to back of range until served. After a little experience the amount of water may easily be measured in the pot without the aid of an exact measure. Mrs. Bogle. COLD WATER COFFEE. One tablespoonful of coffee for each person. Prepare as for other coffee, pouring over it as much cold water as you wish coffee. When it boils it is ready to serve. COFFEE FOR 20. COFFEE FOR TOO.For 20 use 1£ pts. of ground coffee and 1 gallon of water. For 100 use 5 lbs. of coffee, 6 eggs 5 gallons of water. When making a large amount mix the eggs with the coffee and then put in muslin bags, 1 pt. to a bag, allowing room to swell. Do not put all the bags in at once, but put in fresh ones, and take not the old ones as you continue to serve'. This preserves the fresh flavor of the coffee. CHOCOLATE. One qt. milk, 1 qt. water, 2 cups sugar, yolks of 2 eggs £ lb. of chocolate; vanilla flavoring. While the milk and water are coming to the boiling point, grate the chocolate. When the milk boils, stir the chocolate and sugar into it and beat it until it has a froth. Then take from the fire and add the vanilla. Beat the yolks to a froth and add some of the hot chocolate, BEVERAGES. 245 spoon by spoon, then turn this into the rest of the chocolate. Do not allow to boil again, but keep hot and covered up. Miss Camilla. Haentzsche. CHOCOLATE. Three qts. milk, 1£ qts. water, 3 cups sugar, 2 teaspoonfuls vanilla extract, 1 pt. whipped cream, 1 lb. chocolate. Put the chocolate in a porcelain kettle and cover with 1 pt. water. Let come to boiling point and add the sugar, stirring until it is dissolved and perfectly smooth. At the same time heat the milk and the remaining qt. of water to the boiling point in another porcelain kettle; then pour this into the chocolate and stir over a slow fire until it has a.froth on top, but do not let it boil again. When done stir in the flavoring. Put whipped cream on top of each cup. Miss Camilla Haentzsche. MEXICAN CHOCOLATE. Grate ordinary cake of chocolate, very fine, sweeten as desired, boil in water arid milk equally mixed, at least 5 minutes, stirring constantly. The Mexicans say that long continued slow boiling develops flavors imperceptible in chocolate which is quickly made. Separate the yolks and whites of perfectly fresh eggs, allowing 4 for every qt. Beat the yolks to a smooth cream, and the whites to a stiff froth, draw the boiler contain- ing the chocolate to the side of the fire, where it cannot boil, and gradually pour in the yolks, stirring constantly so the yolks will be smoothly mixed through it. Just before serving stir in the beaten whites, so as to make a foaming drink. Serve with whipped cream. Mrs. John Burg. . , . PEPEW'S OOLONG LEMONADE. ', :One qt. water bottle \ full of ice, add juice of 3 lemons, dump in a wine glass of sugar and fill with fresh hot oolong tea. This by the mingling of hot and cold stirs itself and is ready to drink while the brewer is telling a summer story. If he has a mint fancy, a spear or two of this herb may be set in the neck of the bottle for flavor and picturesqueness. Mrs. M. V. Torrans. FRUIT PUNCH. Two cups sugar, 1 cup water, 1 cup Ceylon tea, 1 pt. straw- berry syrup, 1 can grated pineapple, \ pt. Maraschino cherries, 250 THE ANN ARBOR COOK BOOK. CREAM OF TOMATO SOUP. Take 1 pt. cream in a saucepan, place on fire and bring to boiling point; season. Have ready 1 pt. tomatoes (meas- ured after they have been stewed and strained) which have been brought to boiling point, and a pinch of Wyandotte soda added. To this add the cream, return to fire and serve as soon- as steaming hot. HAMBURG steak. Cut a piece of tender steak £ inch thick. Lay on meat board, and with sharp knife scrape off the soft part until there is nothing left but the tough, stringy fibers. Season the pulp with salt and pepper, make into little flat round cakes \ inch thick and broil 2 minutes. Serve on rounds of buttered toast. POACHED OR DROPPED EGGS. From a thin slice of bread cut out a round piece with a biscuit cutter, toast a delicate brown. Pour some boiling water into a small saucepan, salt it well, place on the stove to boil. Drop 1 egg gently into the pan. At first the egg will cool the water below boiling point, and should it again begin to boil move to a cooler part of stove. When the white is firm, or at the end of about 2 minutes, lift out the egg and place on the round of toast. The egg should not be trimmed. Season with a speck of salt, a little pepper and bit of butter, and serve. TOAST. To make toast successfully one should endeavor to convert as much as possible of the starch into dextrine. To do this cut the bread into slices \ inch thick and place on a toaster some distance from the fire, so that the heat may penetrate to the center of the slice before the outside has begun to change color. CREAM TOAST. For 2 slices of well toasted bread take \ pt. milk, 2 tablespoons flour, 2 teaspoons butter. Put the butter and flour in a saucepan and stir gently until the butter melts, let bubble together for a few minutes, then add milk gradually (having been heated) so as to have the sauce perfectly free from lumps. Dip the hot toast into boiling salted milk and place in a covered dish and pour the sauce, salted, over and between the slices. - FOR THE INVALID TRAY. 251 BRANDY MILK WITH EGG. Heat some milk in a granite saucepan for \ hour to steril- ize it, but do not boil, then set aside to cool. Beat 1 egg with 1 teaspoon of sugar, enough to mix well. Add to this 2 table- spoons brandy and cup of the cold milk. Strain into a tall slender glass and serve at once. LEMONADE AND EGG ALBUMEN. Stir the whites of 2 eggs, 2 teaspoons of sugar, the juice of 1 lemon, until the sugar is well mixed. Add cup of cold water, strain into a tumbler and serve at once. (The following are furnished by the University Hospital). CHICKEN JELLY. Clean a small chicken, disjoint and cut the meat into small pieces. Remove the fat, break or pound the bones and put all into cold water, in the proportion 1 pt. per 1 lb. of chicken. Heat the water very slowly at first and then simmer it until the meat is tender (3 or 4 hours). Boil down to y;the quantity. Strain it and remove the fat, then clear it with an egg, and season with salt, pepper and lemon. Strain through a fine napkin, pour into small cups and cool. Parsley, celery and bay leaves give a good flavor. A suspicion of red pepper is also an addition. ORANGE JELLY. One-fourth box of gelatin, \ cup of cold water, teacup of boiling water, y 2 cup of sugar, 1 cup of orange juice, juice of Ya' lemon. Soften the gelatin in the cold water by soaking it y2 hour, then pour in the boiling water, stirring until the gelatin is dissolved. Add the sugar, orange juice and lemon juice, stir for a moment, and then strain the liquid through a napkin into moulds and set it to cool. Use earthenware or graniteware moulds, not tin. The point most to be observed in making this jelly is getting the juice from the oranges. The most natural way would be to cut the oranges in halves and squeeze them in the lemon squeezer; but that will not do, for the orange oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly. The proper way is to peel the fruit, cut it in pieces, put in a jelly bag and squeeze out the juice with the hands. 256 THE ANN ARBOR COOK BOOK. sites which I have mentioned are observed, each housekeeper can make use of her own judgment and be assured of securing for herself and her friends a pleasant hour, since it is the exchange of nimble wits and kindly feeling that make hos- pitality. A word about the little delicacies which are additions but by no means necessities: Olives, salted nuts, confections, bon- bons are always served in little dishes disposed about the table as the eye of the mistress shall indicate. Too many of these dishes, however, detract from the simplicity of the table. A dish of chipped ice ready for the goblets is always ornamental to a table, and if one or two fern leaves are thrown upon it, it becomes a thing of beauty. Perhaps I might add that when the table is served by a maid, she should place everything on a little salver or waiter and and pass it to the guests. A clean doiley, decorated as much or as little as one pleases, saves the Japan or silver waiter, and adds to the dainty aspect. I have been so urgently requested to write more definitely about a dinner, that, contrary to my own judgment, I will add a few lines on this subject, prefacing them by the statement that I shall not here attempt to consider a large and cere- monious dinner. A very pretty dinner for 10 or 12 persons need have only five courses: Soup, fish, meat, salad, dessert, and always coffee, last. One somewhat more elaborate may have first, grape fruit (which has had the core and fibre removed and the inter- stices filled with sugar and been placed in the refrigerator until thoroughly chilled, half of the fruit to a person), or oysters served on the half shell, six to a person (if not on the half shell pro- cure the extra selects), have them thoroughly drained and stand on ice until just before they are to be served; to be nice they must be very cold. Place around a plate with a slice of lemon in the center. If the oysters on the half shell are used they should not be opened until just as they are served. 2d, soup; 3d, fish; 4th, an entree (this is a side dish such as chicken croquette, or any little pattie); 5th, the roast, which is the main dish of the dinner; 6th, sherbet (that is, a water-ice served in glasses); 7th, any game like quail, part- HINTS ON SERVING. 257 ridge, pheasant, and a salad; 8th, a dessert; 9th, fruits; 10th, coffee. To take the first menu more in detail: First the soup. There are many from which to choose. As variety in flavor and appearance is always stimulating to the appetite, it is well to consider how the fish, which is the second course, is to be prepared. If plain boiled with drawn butter and egg sauce, then a dark, rich, highly seasoned soup would be palat- able. If the fish is stuffed and baked with sauce Hollandaise, then a clear consomme, or a delicate cream soup would be preferable. Bread sticks, or what are commonly called soup crackers, should be served with the soup. With the fish course bread and butter spread in thin slices folded together is by many thought a sufficient accompaniment, but plain boiled potatoes, passed through a colander and lightly heaped upon a dish, are always in good form. The main dish of the dinner is the roast. This may be a fillet of beef, a saddle of venison, a leg of mutton, a roast turkey, or roasted chickens or ducks; whatever the season or one's individual taste approves. With this you will serve always two vegetables; you may very well have three—potato souffle, hominy croquettes, roast sweet potatoes, or potatoes mashed and fried in little round balls, maccaroni au patin and squash, or potatoes mashed and browned in the oven, green peas or beans and rice croquettes. In a word, potatoes in some form and then such vegetables as the season affords, spinach, tomatoes, parsnips, etc., never more than three at a dinner. Cranberry sauce or currant jelly or sweet pickles, and any sour pickle may be a very pleasant addition. The salad may be a shrimp, or lobster, or chicken salad, or a plain lettuce salad, or indeed any of the varieties with which modern cook books abound. The lettuce salad admits of a French dressing, but the others mentioned here require a may- onnaise dressing. Oysters fried in crumbs' are a very nice accompaniment of the salad course. Toasted crackers, buttered, salted with grated cheese sprinkled over them, or if one prefers the salted wafers one can always purchase, and cheese sticks should be served with this course. The dessert may be selected from a great range of dainties. Pies, except at Thanksgiving or Christmas, do not find place in so large a dinner party as we are now discussing, and even the famous plum pudding is a 258 THE ANN ARBOR COOK BOOK. little heavy. But all the various confections such as frozen pudding, chocolate cream, floating island, velvet cream, blanc mange, ice cream, jellies, lemon, orange, coffee are awaiting the choice of the mistress of the feast. It goes without saying that in the season of fruits one can have a charming dessert without recourse to the cook. Cake should be served with this course. Here again one has an embarrassment of riches to choose from. I would suggest that at this stage a light and simple cake is most desirable. In the season when fresh fruits are not attainable, nuts and raisins make a very pleasant end of a dinner and lead up to the coffee which completes the bill of fare. In some cases, in fact quite generally, the coffee is served in the parlor after the guests have left the table, but unless the service is well trained it is easier to have it at the table. The directions for laying the table would be the same as those given for the luncheon table. If one has not forks or spoons sufficient to use for all the courses, they should be care- fully washed and sent back into the dining room. There should be one person whose duty it is to attend to this so that there is no unnecessary delay. I really feel that I ought to apologize. It seems to me a great impertinence to be sending out any such crude directions to those who perhaps have far more practical knowledge than I have, but you will believe me that what I have done has been actuated by the desire to do a little in the great labor of prepar- ing this book for the benefit of the Ladies' Aid Society. Mrs. James B. Angell. MISCELLANEOUS. INVENTORY. Women usually keep the run of their household possessions in their minds. A more satisfactory way is to make an inven- tory, as of table linen, rugs, pictures, bedding, crockery, glassware, silver, etc., and compare it at intervals with the articles in use to see that none are missing and to know when certain articles should be replaced. This carefulness does not MISCELLANEOUS. 259 presuppose small, but rather nice dealing. This is a custom in many English families that American women will do well to copy. Mrs. W. B. Hinsdale. EVERY HOUSEKEEPER SHOULD KNOW. That melted butter will not make good cake. That veal should be white, dry and close grained. That mutton should be deep red and close grained. That the colder eggs are the quicker they will froth. That lemons will keep for weeks if covered with cold water. That soap and salt mixed and rub- bed on mildewed spots will remove them. If water boils long before the vegetables are put in, it has lost its gases, so is fiat and tasteless, and the vegetables will not look well or have a fine flavor. Mortar and paint may be removed from window glass with hot sharp vinegar. Drain pipes and all places that are sour or impure may be cleaned with lime water, copperas water or carbolic acid, Beeswax and salt will make flat irons as clean and smooth as glass; first wax then scour with salt on a paper or rag. A small bag of sulphur kept in a drawer or closet will drive away ants. Remove stain of egg from silver by rubbing with salt. By rubbing lemon thoroughly into a sour sponge and rinsing in warm water it will become fresh as new. If brooms are wet in boiling suds once a week they will become tough, will not cut the carpet, and will last much longer, always' sweeping like a new broom. Spots can be taken from gilt frames by rubbing lightly with flannel moistened with white of an egg. To brighten rub with oil of turpentine. Mrs. Sarah B. Chickering. FOR DISH WASHING. Wyandotte soda added to the water for washing, and also the rinsing water give a brightness highly desirable. Mrs. Soule. washing fluid. One lb. Babbitt's Potash dissolved in 1 gallon boiling water, when cold add \ oz. salts of tartar, hoz. aqua amonia. Soak clothes \ hour or so in soap suds, rub slightly and soap them. 1 cup of fluid to 3 pails of water put in boiler. Boil clothes 20 minutes. Miss P. A. Noble. 262 THE ANN ARBOR COOK BOOK. FINEST LINE OF FOUNTAIN PENS IN THE STATE. Our Leaders J^JOINTLESS.Lucky Curve Geo.SPakker fountain pen S^SOCCESSofthepen AGE^OUR LEADER. )vo Screw to Break, No Joint b leak DENS REPAIRED. Best grade of Master Card cases and Pocket Books .*. found in eastern morkets. Magazines made into books. Old books made as good as new. Cards and invitations engraved. All latest styles in station- ery. Manicuring Outfits in ^ets or pieces. Limited space permits us to keep but the choicest selection of goods.... Skinner's index. ...306... SOUTH STATE. Almonds. Saltf iI, 242 Apple and Banan * Frit- ters, 126 Al i 220 Apple Omelet. 81 Apples Baked. 219-220 Zip pull-. 137 Cream of Soup. 17 Aspic Jetl.v. 69 Bacon, Call's Liver and, 50 Baking Powder, 260 Bananas. Baked, 221 Beans, 143 Beef, Cannelon of. 44 KHIet ol, 38 Loaf, 42, 44 Omelei.41 Roast, 37, 38 Savory' s Sura! pie,42 Soup 10. 14 Beef-teak, 39, 41 Beet Salad, 104 Beverages, 244 247 biscuit, cream, 116 Sweet Potato, 116 Drop, 116 Taffy, 116 Bisque, 14,230.231 Blueberry Patties, 121 Boudius, Veal, 6 Bouillon, 10,11 Bread, Binah Muffins, 123 Brown. 117 Coffee. 115 Corn, 121. 122, 123 Entire Wi eat. 119 Graham. 119 Indian Steamed, 121 Pone, 123 Rusk, 115 Sally Lunn,114 Scotch Short, 115 Virginia Corn, 122 Waffles, 126 White, 110, 111 Buckwheat Cakes, 126 Buns. Corn, 125 Bun. Scotch, 178 Butter, Maitre d'Hntel, 71 Sauce lirawn, 71 Cabbage, 138 and lettuce, dressing for. ion Salad, 105 Cake I'9-I98 Angel, 159 De frosting. 170 Corn, 122, Filling. 168, 170 Hoe. 123 fcing, 160. 170 Johnny. 123 Layer. 166 167 Loaf, 173 186 Sponge, 161-163 Sunshine. 160 Cakes, Buckwheat. 126 Christmas 1 4, 1!>5. 196 Corn, 111 Crullers, a G-:nger. 187. 191 Hermiis, 191, 192 Jolly Boys 190 Kisses. i97 Puffs. 191.208. Quince, 196, 197 K cks 191 Small Fancy. 186, 188 Spanish Bun, 187 Turkish, 198 Calf's Head. Baked, 46 Candy, 240242 Canning Fruit, 156 Apple sauce, 71 Caramel, 22 Casserole. 50, 55.66 Catsup Tomato, 148 Cauliflower, 138 Ce!er\. 1 9 Slaw, 104 Soup 16 Charlotte, Orange,224 Russe. 225 Chafing Dish 231-240 Cheese Kails, 81 Chicken 64 I'ondue. 236 Omelet, 82 Ramekins. 85 Rice and, 86 Souffle, 85 Straws. 84 Toast, 85 Cherries, Spiced, 151 Chicken. f>8 Blanquetted.62, 64 Casseroles. 66 Cheese, 64 Cream, 65 Chicken— Croquettes, 49, 66 . Jellied. 62 Maiyland 57 Patties. 68 Pie 58, 60 Poulet-au-Riz,61 Press, d. 61 Salad, I Souffle, 62 Soup, Creahi. 12 • errapin.61 While Soup from, 12 Chilli sauce. 147 Chocolate, 214, 245 Cnam. 223 _DOS, 217,218 Chowder, Fish, 13 Clams. Uevil-d. 31. 32 • 'leaning Fluid. 260 Codfish Balls. 30 Ci.ffee, 214 Bread, 115 Consomme, 10 Cookies, 192-191 Coin Bread. 121,122, 123 Buns. 12i Dodgers, 125 Corned Beef. Curing, 44 Oat meal Muffins, 124,125 Soup, 16. 17 Cough Syiup, 261 Crab Apples, spiced, 151 Cranberries, to Cook, 220 Jelly 155 q es. Chicken, 49, 66 Hum, 54 Hominy, 87 Meat. 56 Potato, 132,133 Kice, 88, 89 Salmon, 28 Sweetbread, 54 Veal. 49. 50 Creams. 222-226 Cream Sauce, 70 Croutons. 22 Cucumber Dolma'sl. 136 Cucumbers, Pickled 149 Currants. Spiced 150 Custard. 227. 228 Orange Float, 228 Cutlets Egg, 78 Veal. 45 Disml'ect't for Clothes, 26) INDEX. 263 Dodgers, Corn, 125 Doughnut*. 188. 100 Dressing. French. 98 For Cabbage and Let- tuce, 100 Salad, 98, W2 Duck, Roast, 68. 69 Dumpling. Apple, 208 Liver Soup with, 13 Soup, 21 Sponge, 40 Veal German, 46 Eggs, a La Caracas, 78 a Li Ureme, 84 Baked, 77 Boiled, 77 Coddled 84 Cull.ts.78 Escalloped,82 Golden Cream Toast, 80 Marguerites. 80 Omelet, 81,82 Salad, H5 Spanish, 84' Steamed, 77 Stuffed, 78 Timbales, 80, 81 To Keep, a60 With Cream, 236 Fish and Shell Fish, 25-34 Fish Baked, 25 Balls, Cod, 30 Balls, New England, 30 Broiled. 25 Cbowder, 13 Fried, 2-> Pudding, Norwegian, 26 Soup, 13 Flour, to Brown, 22 Fritters, 126, 128, 190 Corn, 140 Parsnip, 141 Fruit, Canning, 156 Fudges, 341 Game, Sauce for, 71 Gas Kange, Cooking with a, 92 Gems, 119 Ginger Bread, 184 Goose, Koast, 68 Graham Bread, 119 Gems, 119 Puffs, 121 Grape Sauce, 156 Spiced, 151 Juice, 247 Gravies, soups and, 22 Gumbo, 11 Hair Tonic 261 Ham. Balls, 54 Croquettes, 54 Souffle, 53 Cureing. 44 To Bake a, 53 Patties, 53 Hominy Croquettes, 87 Huckleberry Gems, 121 Ice Cream, 228-230 Ice, Lemon 233 Invalid Dishes. 247-253 Also see Junket, Soups, Desserts, Coddled Eggs, etc. Jam, Blackberry, 155 Jambolaya, 8rf Jelly. 155, 156, 225, 226 Aspic, 69 Strawberry 156 Jelly- Tomato 104 Johnny Cake, 123 Jolly Boys. 190 Junket, 227 Kidney with Sour Gravy, 56 Lamb, Barbecued, 52 Chops. 53 Roast 52 To Cook Leg, 52 Lemonade. 215 Lemon Butter, 226 Ice.*33 Puff, 227 Whip. 227 Lettuce, Wilted. 136 Liver and Bacon, 50 Liver Dumpling, Soup with 13 Loaf, Beef 42, 14 Lobster. Cre .med, 30, 31 Devilled. 31 Salad. 103 Macaroni, 86 Noodle, 87 Macaroons, 196 Mackerel. Baked. Salt, 25 Marguerites, 80, 19« Marmalade, 153, 155 Mayonnaise, 98. 99 Meats and Poultry, 37 Meat Balls,44 Casserole, 50, 55 Croquettes, 56 Ciearned,55 Pudding, 55 Sauce, 148 Meringue, Apple, 220 Mince Meat, 202 Veal 48 Mock Turtle Soup, 11 Mnus e, 231,232 Muffins. 123, 124, 125 Mushroom Sauce, 70 Soup, 17 Mustard, Mixed 70 Pickles, 146,147 Noodles. 87 Soup, 21 Stuffed, 44 Oatmeal Gems, 121 Omelet, Apple, 81 Baked, &2 Beef 41 Cheese, 88 Egg, 81,82 Onions, 139 Soup. 21 Orange Salad, 106 Oyster Bisque, 14 Chicken Pie with,60 Cocktail, 14 Devilled, 32 Escal loped, 32 Fricasseed, 34 Fried. 32 Loaf, 34 Patties, 34 Salad, 102 Vegetable, 142 Pancakes, 126 Parsnip Balls, 141 Fritters, 141 Paste, 201 Pastry, 45 Patties, Blueberry, 121 Chicken, 68 Corn, 141 Patties- Ham 53 Oyster, 34 Veal, 68 Pea Soup, 18 Peaches. Mango 152 Pickled, 161. 152 Pears, Chipped Gingered 153 Pickled, 151 Peppers, 14 Piccalilli, 146 Pickles, 14 , 52 Pie, Amber, 204 Beef Steak, 41 Chicken, 58. 00 Chocolate, 206 Cranberry, -.07 Cream. 2i6, 2ii7 Custard, 204 Lemon, 204, 2f6, Pineapple 207 Pumpkin, 207 Rhubarb 2u7 Pilaff Turkish, s7 Pillau, Veal. 48 Pone. 123 Pop-Overs, 117 Potage a la Reine. 12 Potatoes, ISO, 13! And Rye Biead Soup 18 Salad, 107 Soup, 18 Sweet, Biscuit. 116 Poulet ail Rlz, 61 Poultry. Meats and, 37-71 Stuffing lor, 57 Preserves. Currant, 155 Pudding, 209-219 Apple, 2i3 Cracker, 212,213 Date, 210 i.linger, 212 Gooseberry. 216 Graham, 210 Huckleberry, 215 Indian 212 Lemon. 214 M eat, 55 Norwegian Fish, 26 Orange, 214 Peach, 215 Plum, 210, 211 Prune 216,217 Rice, 209 Sponge, 209, 210 Strawberry, 215 Suet, 211,212 Yorkshire 38 Puffs. Cream, 208 Graham, 121 Pumpkin Pickles. 149 Quinces, Baked. 221 Honey, 153 Rice and Cheese, 86 And Wheat Casserole of, 55 Creamed. 224 Croquettes, 88,89 Fritters. 125 How to Boil, 85 Muffins, 124 Risotto 89 Rivolle Soupe, 21 Rolls, 111, 112, 114 Rusk, 115 Rye Bread, Potato and Soup. 18 Muffins, Fried, 124 264 THE ANN ARBOR COOK BOOK. Salad, 97-V'7 Columbine, 103 Dressing, 93-i. .». wji. .». >(k. ««« ..'|>. .»v •'**. «♦• *'«*. •♦• iti, °t« .'$'. •'»«. ■•> •»• •>• wto .<■ •:♦ «:♦ «!• *!♦ *«• .•*«* *.> «*;«» •!• ♦!♦ *».♦ •»• ♦;• •!• «!• ♦!♦ *•;♦ ♦*.* *»!♦ ♦!♦ .•»<» «.♦ «•.♦ •:♦ Ladies Will Find at ^e „„lovell's crENiENT Tomatoes Macaroni with,86 Tomato Pickle, 1 5,152 Salad. 104 Sauce, 70, 148 Soup. 19,'20 Soup. Corn end. 17 Tomatoes, 134, 135. 136 Spiced, 150, 151 Tuibot,26 Turkey, Koast, 56 Turuip, 133. 131 Veal and Rice Croquettes SS Boudins, 46 Breast, Stuffed, 45 Colloo, 51 Croquettes, 49, 50 Cutlets, 45 German Dumplings,46 Loaf, 4", 49 Mince. 48 Pat.> tea, 68 Pnlau, 48 Roast, 45 Vegelab es. Rag Plant, 139 Sa.ice for, 140.143 Timetable for Cook- ing, 129 Veniso-', Deg of Mutton a la. 52 Wafers, Peppermint. 242 Waffles. 12a Washing, Dish. 219 Wate melon Pickle, 149 Spi ed. 150 Welsh Rarebit.235 While Fish Tu:bot,26 Yeiist. 109 Yorkshire Pudding, 38 CORNER STORE Not only all kinds of Dress Findings and Materials for Fancy Work but Tacks, Nails, Brass, Rings, and Other Notions. Glove Cleaning a Specialty. w2*f ♦»• **.♦. *J* •-••.^ »»^»,»~ •»•;",«•' w,»»^*» •«**♦»• •»*r^.*r^*,»*^,»«^ »..*♦_•* *.•♦.-• •v^*>.^ FA l Ann Arbor Savings Bank i * * * » * a * * a » CAPI 'AL, SURPLUS RESOURCES, $50,000 150,000 1,300,000 PER CENT. Interest Paid on Savings Deposits. * YOUR BUSINESS SOLICITED. * CHRISTIAN MACK, 2 President. * W. D. HARRIMAN, % Vice-President, » » » » * » * « » * SAFETY Of the best modern * DEPOSIT construction. » ir a ttt to Absolutely Fire and * vaultsRiirc>oooooo<>o< PROPRIETORS OF