I I mrr EECHEPT: Where Money will go the Farthest is at ft. D. GALLOWAY'S HEADQUARTERS IN ALBION FOR Choice Silks and Dress Goods, Cloaks, Wraps, and Shawls, Table Linens, Napkins and Towels, Laces, Ribbons and Ruchings, Underwear, Hosiery and Gloves, Yankee Notions, Buttons and Trimmings, Prints, Ginghams and all widths Sheetings, % Handkerchiefs, Neckwear and Embroideries, Material for Fancy Work in great Variety. CARPETS, BUGS, LACE CURTAINS, ETC., LARGEST LINE, LOWEST PRICES. It will pay to trade at the Leading Dry Goods House. Respectfully, M. D. GALLOWAY. MOTHERS, What Do You Feed The Baby? la cto-preparata, A prepared Human Milk, is a pure Milk Food designed espe- cially for Infants under 8 months of age. It is the nearest approach to mother's milk that can be produced and be permanent. It is prepared from cows' milk, and contains no cereal carbohydrates, and, being partially peptonized, will digest as readily and nourish the child as perfectly as human milk. Oarnrick's Soluble Food Is the nearest approach to human milk that has thus far been pro- duced with the exception of Lacto-Preparata. It is composed of cows' milk, partially predigested, to which has been added a sufficient pro- portion of dextrine and milk-sugar to make the total percentage of carbohydrates equal to that of human milk. We claim for both these foods: 1. That they are superior to any other prepared foods. 2. That they are perfect foods in themselves, requiring no ad- dition of cows' milk (as do all other foods offered for sale), thus avoid- ing the danger from trie use of cows' milk, especially in large cities. 3. That the casein is partially digested, so as to be as readily assimilated as human milk. 4. That the milk in these preparations is carefully stei-ilized, and that they are prepared with scientific skill in every detail. They have been prepared and improved by the advice and aid of the best physi- cians and chemists in this country and Europe, among whom are Prof. J. Lewis Smith, New York; Prof. Attfield, London; Prof. V. C. Vaughnn, Ann Arbor, Mich.; Prof. Stutzer, Bonn, Germany. We recommend the use of these foods in the order mentioned: Lacto-Preparata for the first eight months, and afterward Carnrick's Soluble Food as nature then supplies more generously the digestive agents, which act upon cereals; but either of them may be used as long as a child would ordinarily nurse. Our Baby's First and Second Years, a book of 48 pages, by Marion Harland, sent free by REED & CARNRICK, NEW YORK. MISS P. R. BeNGe, -FINK MILLINERY. Jlo. 114 East Erie street, ALBION - - - - MICHIGAN. HILL cfc JL.JLoked very nicely when no broiler is at hand by placing a common spider over a hot stove until very hot, then put in a piece of butter the size of a walnut and when very hot lay in the steak, turning often, keeping the heat the same until done, which will be very soon. Serve on a hot platter immediately. Sprinkle salt and pepper on the steak after turning. Mrs. Helen M. Thomas. Beef Loaf. Two pounds of beef steak, the round. Chop very fine, raw, three eggs, two tablespoons of butter, one-half cup of sweet milk, one cup grated bread crumbs, one cup rolled crackers, salt and pepper to taste, mix all well together, make into a loaf, bake two hours slowly in a covered tin, basting several times. Mrs. S. Berry. Beef Loaf. Two pounds ol beefsteak chopped fine, one and one-half cups of rolled cracker, two eggs, one cup of sweet milk, one-half teaspoon of pepper, one and one-half teaspoons of salt, butter the size of an egg. Bake two hours. Mrs. J. H. Ott. Veal Croquettes. One-half cup of sweet milk, one cup of bread crumbs, one 5<3 MEATS. cup finely chopped meat, one teaspoon of salt, one-fourth tea- spoon of pepper, two tablespoons of butter, boil the milk in double boiler, then add meat, bread crumbs and seasoning. When this gets hot, add one well beaten egg, stir it in thoroughly, then turn it out on a plate to cool. When cool make into oblong balls, roll in egg then in bread crumbs and fry in boiling lard. They ought to be soft inside, when done, if not you have too much bread. It depends a great deal on the condition of the crumbs. If they are dry as powder, you do not need as much. I generally use very stale bread and grate it finely. Chicken Croquettes. One solid pint of finely chopped chicken, one tablespoon of salt, one-half teaspoon of pepper, one £up of cream or chicken stock, one tablespoon of flour, two eggs, one teaspoon of onion juice, one teaspoon of lemon juice, three tablespoons of butter, put cream or stock on to boil, mix flour and butter together and stir into boiling cream, then add chicken and seasoning. Boil two minutes, then add the eggs well beaten. Take from the fire and set away to cool. When cold shape into balls, and roll in bread crumbs and egg and fry in boiling lard. A tea- spoonful of chopped parsley is an improvement. Mrs. L. Angevine Kempf. Chicken or Veal Croquettes. Take cold chicken or veal, mince very fine, moisten with cold gravy, if at hand, and add one egg, season with pepper and salt. Make into small cakes, cover with egg and bread crumbs and fry in lard and butter.. One cup of fresh boiled rice may be added before making into cakes. Mrs. C. B. Scheffler. Tomato Sauce. One quart of canned tomatoes, two tablespoons of butter, two of flour. Cook the tomatoes ten minutes, heat the butter in a small frying pan and add the flour. Stir over the fire un- MEATS. 51 til smooth and brown and then stir into the tomatoes, cook two minutes, season to taste with salt and pepper, and rub through a strainer fine enough to keep back the seeds. Sea- son with onion if you wish. Mrs. Belle Gale. 0 Chicken Croquettes. One solid pint of finely chopped cooked chicken or other meat. One tablespoon of salt, one-half teaspoon of pepper, one cup full of cream or chicken stock, one tablespoon of flour, four eggs, one tablespoon of onion juice, one tablespoon of lemon juice, one pint of crumbs, and three tablespoons of butter. Put the cream or stock on to boil, mix flour and butter together and stir into cream, then add rest, and boil two minutes, then add two of the eggs well beaten. When cool, shape and roll in cracker crumbs, and fry in hot lard. Mrs. Belle Gale. Chickens and Mushrooms. Boil two chickens until tender, pick them up into small pieces as you would for salad, take one can of mushrooms and boil them in their own liquor for five minutes, cut them into small pieces and mix with the chicken. Make a cream sauce as follows: One teaspoon of flour to a cup of cream, pour this over the chicken and mushrooms. This amount will probably require about three cups of cream. Season with pepper and salt, put dried bread crumbs over the top. Bake three-quarters of an hour in a quick oven. Mrs. H. R. Stoepel. Fricasseed Liver. Chop cold liver fine and place in a spider, nearly cover it with hot water, and season with one-half cup of butter and salt and pepper. Toast bread and pour the liver over it. Serve hot. M. Eloise Merritt. HOES, FORKS, SCYTHES; SNATHS, Etc., MANUFACTURED BY WITHINGTON & GOOLEY MF'G GO., T-A-OIKSOnST, Mich. • • • **t»- • • • Tickle the Earth with a Hoe made by WITHINGTON & COOLEY MF'G CO-, and it will Laugh with a Harvest. •*• LftDieS' FLORftL TOOLS Of the Latest and Most Approved Style and Quality -£>. SPECIJLLTT. If your dealer does not keep them, he will order for you. VEGETABLES. "To select well among old things is almost equal to inventing new ones." Potato Croquettes. Boil and mash four or five potatoes, add cream, butter and salt, cream them and add the well beaten white of one egg, make into oblong rolls, putting two good sized oysters in each roll. Dip in beaten egg and roll in cracker crumbs, put a small piece of butter on the top of each one and bake a light brown in a quick oven, or they can be placed in a wire egg basket and fried in hot lard. Mrs. R. C. Welch. Escaloped Potatoes. Slice potatoes very thin, place in a baking dish, with salt, pepper and small pieces of butter, milk enough to cover, bake slowly one hour. Very nice when the potatoes are. old. Mellie E. Gardner. Escaloped Tomatoes. Butter a two quart dish well on sides and bottom, then put**' a layer of rolled crackers (not too fine) seasoned with salt, pep- per and small pieces of butter, cover this with a layer of the thick part of canned tomatoes and moisten with water and milk, so continue till the dish is full, having the top layer of crumbs. Put in a hot oven, cover for one-half hour, then remove cover and bake a light brown. Part bread crumbs can be used with the crackers if desired. Mrs. R. C. Welch. Saratoga Chips. Peel good sized potatoes and slice them lengthwise as thin as possible. Put them into a large pan of ice-cold water and 54 VEGETABLES. let stand over night or several hours. Take them out on a cloth and let them dry off, and then fry a light brown in hot lard. When taken from the lard they should be placed on a cloth to absorb the grease. Mrs. Steel. Boiled Onions. After taking off the outer skin let them soak in cold water for two hours, or longer if you like them mild, let them be cooked in boiling water, which should be strongly salted. Drain off the water as soon as they are almost done, then let them simmer in milk until quite tender, add a good bit of butter, pepper and salt. Mrs. Dr. Bruce. Corn Oysters. Take one dozen ears of corn, split the kernels of each with the back of a knife, add to the milk of the cor;: a piece of butter the size of an egg. Pepper and salt to taste, one-half cup of milk, one tablespoon of flour, three well beaten eggs. Fry as pancakes and serve. Mrs. Henry Crittenden. Tomato Meringue. First take a deep dish and put in a layer one inch deep of ripe tomatoes pared and sliced, on this a thin layer of sliced onion, over this bits of butter and sprinkling of salt and pep- per, on this a layer of bread crumbs, then another layer of tomatoes, etc., until the dish is filled, leaving the bread on top, ^>lace in the oven and bake nearly an hour. Very nice. Mrs. G. H. Graves. Baked Potatoes. If potatoes are wiped dry they will bake much sooner than if put into the oven wet from washing them. Salsify, or Vegetable Oysters. Wash and scrape the roots, dropping into cold water as soon as cleaned. Exposure to the air will make them black. Cut up into inch pieces, put into a saucepan with hot water enough to VEGETABLES. 55 cheese, a small piece of butter, some made mustard, a little salt, and pepper, in a frying pan over the fire and stew until smooth, adding a little milk to it. When it is hot, and a smooth paste, spread it on toasted slices of bread, or Sea Foam crackers. Serve hot. Mrs. R. C. Welch. Stewed Carrots. Scrape them and cut in round rings, one-fourth inch thick, cook until tender in a little water and then drain the water off and put on about two tablespoons of cream or milk, a lump of butter and pepper and salt to taste. Miss Iyinda F. Hughes. Boiled Onions. Boil till thoroughly done, drain, dry and season with salt, pepper, butter and three tablespoons of vinegar to a dozen common sized onions. L-et this come to a boil and serve hot. M. Eloise Merritt. Boiled Onions. Cook at first in water with a little pinch of soda, drain off and put on clear water and boil, then boil in salted water until tender. Season with cream, butter, pepper and salt. Miss Linda F. Hughes. Corn Oysters. One pint of grated sweet corn, one egg, one gill of cream,^ - one cup of flour, one-half teaspoon of baking powder, salt and pepper. Bake on a griddle like cakes. Mrs. R. C. Welch. EHTREE5. "When we say there is nothing new under the sun, we do not count forgotten things." Macaroni With Cheese. Break twelve sticks of macaroni into inch pieces and put into three pints of boiling water, boil twenty minutes, drain in a colander, put in a shallow baking dish and cover with a white sauce made of one tablespoonful of butter, one of flour, one and one-half cups of milk, season and stir together, and add one-half cup of grated cheese and two-thirds cup of cracker crumbs, mixed with one-half cup of butter (melted), sprinkle in alternate layers with the macaroni, and bake until brown. Mrs. R. C. Welch. Escaloped Cheese. Soak a cup of bread crumbs in new milk, beat into this three well beaten eggs, add a tablespoonful of melted butter, and a half pound of grated cheese. Sprinkle the top with sifted bread crumbs and bake a delicate brown. Cheese Straws. Three tablespoons of grated cheese, add three tablespoons of flour, one tablespoon of melted butter, one tablespoon of water, add the yolk of one egg, roll them as for cookies, cut in strips five inches long and one-half inch wide. Bake fifteen minutes. They are delicious with salad. Mrs. F. F. Hoaglin. Welsh Rarebit. Cut, and grate one-fourth pound of good cheese. Put the 60 SALADS. chest. Just before serving drain the oysters again and mix with the celery and pour over the whole a Mayonnaise dressing. Very nice. From Margery Daw. Mrs. Geo. W. Maher. Cabbage Salad. Two quarts chopped cabbage, two level tablespoons of salt, two heaping tablespoons of white sugar, one tablespoon of black pepper, a heaping tablespoon of ground mustard. Rub the yolks of four hard boiled eggs until smooth, add one-half cup of butter slightly warmed, mix thoroughly with the cab- bage and add one teacup of good vinegar. Serve with the whites of the eggs sliced and placed on the salad. Mrs. N. B. Gardner. Cabbage Salad. Two quarts of cabbage and five hard boiled eggs chopped together fine, one-half cup of sugar, one-half cup of good vin- egar, one teaspoon of mustard, one-half teaspoon of celery seed, pepper and salt to taste. Mrs. A. J. Gale. Shrimp Salad. One can of shrimp chopped and an equal amount of chopped celery. Dressing: Four eggs, yolks and whites beaten sepa- rately, two tablespoons of mixed mustard, two teaspoons of salt and one of pepper, butter the size of an egg, six or eight tablespoons of good vinegar. Boil all together in the basin set in another of hot water. When thick, remove from the fire and let cool, then pour over your shrimps and celery and, if necessary, add more vinegar and cream to taste. Helen Davis. Potato Salad. Into a salad dish slice a layer of cold potatoes and cucum- bers, add sparingly finely cut onions, and season with salt and pepper, cover with Mayonnaise dressing, and proceed as above with each layer until the dish is filled. Garnish with bits of celery leaves or parsley, pouring some of the dressing on top. SALADS. 61 Mayonnaise Dressing: To one-half pint of vinegar a piece of butter the size of an egg, two teaspoons mustard, one of celery seed, one-fourth teaspoonful of curry powder, one-fourth of red pepper and two tablespoons of sugar. When hot, not boiling, pour in the yolks of six eggs, which have been thoroughly 'beaten. Stir constantly until thick enough. When cold add one teacup of whipped cream. Mrs. Flora Gale. Salmon Salad. One can salmon cut in small pieces, one very small head of cabbage chopped, one dozen small pickles chopped, two hard boiled eggs chopped. Mix the ingredients .well together and pour over them a pint of scalding hot vinegar, seasoning it with salt, pepper and mustard to suit the taste. Mrs. F. D. Roudenbush. Salad Dressing for Cabbage. Two eggs, one-half cup of sugarfone-half cup warm but- ter, one even teaspoon of salt, pepper to taste, one even tea- spoon of mustard. Beat all together until smooth with Dover egg beater. Have on the stove in a new sauce pan two-thirds cup of vinegar; when hot add the other ingredients and cook until thick and smooth, stirring constantly. If not convenient to stir, cook in a water bath. To use the same for veal or chicken salad take but one tablespoon of sugar, two of salt and a little more mustard. Mrs. Prof. Taylor. Sandwich Dressing. One-half pound of butter, two tablespoons of mixed mus- tard, three tablespoons of salad oil, a little red or white pepper, a little salt and the yolk of one egg^ Rub the butter to a cream, add the other ingredients and mix thoroughly and set away to cool. Spread the bread with this mixture and put in the ham chopped fine. Mrs. John G. Brown. Salad Dressing. Beat the yolks of eight eggs, add one cup of white sugar, SALADS. 63 tween thinly cut slices of bread. If wrapped in a damp napkin they will keep good for several days. Mrs. A. J. Gale. Chicken Salad. Boil one chicken until tender. Take one tablespoon of mustard, three eggs boiled hard, chop the whites with the chicken, rub the yolks up fine with the mustard, one table- spoon of salt, three of melted butter, one teaspoon of black pepper. Chop three heads of celery, two tablespoons of cream —mix all together with vinegar enough to moisten. Mrs. Fred Groff. Lobster Salad. One can of lobster, cut two large stalks of celery fine, mix and add the least hint of onion if desired. Pour good home- made or Durkee's salad dressing over it. Salmon may be used in the same way, substituting lettuce for celery, and orna- menting with same, or celery may be used with lettuce. If lettuce is used it must stand in a cool place until just before serving, and not mix it with the other ingredients until the last thing. Put a few whole cloves into the salad. Mrs. W. Gardner. Salmon Salad. One can of fresh salmon, four bunches of celery, chopped as for chicken salad and mixed with the salmon. Dressing: One teaspoon of mustard, two tablespoons of vinegar, yolks of two eggs, salt to taste and a little red pepper, mix all thoroughly and cook until it thickens. Add to the salmon and celery when cold. This is also nice without the celery. Mrs. J. G. Brown. Lettuce Dressing. One teaspoon of mustard mixed with vinegar, two eggs, one teacup of sugar, one-half teaspoon of pepper, one teaspoon of /■' EGGS. 67 care that each is whole and does not encroach upon the others. Sprinkle with pepper and salt and put a bit of butter upon each. Put in a moderate oven and bake till the whites are set. This is far superior to fried eggs and very nice for breakfast served on toast. Mrs. C. B. Scheffler. * PICKLES AND SPICED FRUITS. 71 -^ Spiced Peaches. Take very nice peaches, wipe them to remove the bloom. To six pounds brown sugar take one quart of good cider vinegar, add cloves, cinnamon, etc., and cook one-half hour or until like syrup. Then put the peaches in and cook until a fork will go into them easily. Put into cans while hot. One and one-half rule makes twenty quarts. Nellie B. Peabody. Chowder. One peck of green tomatoes, four large green peppers, six onions, and one-half head of cabbage, all chopped fine. One pint of grated horse radish, two pounds of brown sugar. Let the chopped tomatoes lay over night with salt sprinkled through them, in the morning drain them, mix all the ingredi- ents and put in a crock with the spices in a bag, cover with scalded vinegar. Mrs. Chas. E. Barr. Celery Sauce (do not cook.) One-half peck ripe tomatoes, put through a colander, one- half cup of horse radish, one cup of salt, one of mustard seed, one of sugar, one quart of vinegar, one tablespoon of black pepper, two tablespoons red pepper pods, chopped fine, one ounce of celery seed, one teaspoon cloves and two ounces of cinnamon. Mrs. O. Peabody. Antwerp Sauce. Four common sized onions, one-half peck ripe tomatoes skinned, two red peppers, one-half scant teacup salt, one teacup of white sugar, three-fourths teacup of white mustard seed, one teacup of grated horse radish, two tablespoons of ground cloves, three tablespoons of celery seed, two tablespoons ground cinnamon, two tablespoons black pepper, one quart of cider vinegar. Directions for making—chop peppers and onions very fine, chop the tomatoes and drain them, mix well with the spices and put in a stone jar with a cover. Do not cook. Good with cold meats. Mrs. W. H. Brockway. PICKLES AND SPICED FRVJITS. 73. cups of vinegar, two of sugar, three-fourths cup of salt. Chop all together and boil nearly two hours. Mrs. Keller. Cucumber Pickles. One cup of coarse salt to one gallon of water—scald and pour over small cucumbers four mornings in succession. The fifth morning scald equal parts of vinegar and water and a piece of alum the size of a walnut, and allow them to stand twenty-four hours. Then scald pure cider vinegar seasoned with white mustard seed, celery, cloves, allspice and a stick of cinnamon—sweeten a little and pour while hot over the pickles already dried and packed in cans. Mrs. R. J. Frost. French Mustard Pickles. One quart of small cucumbers, two of onions, one of cut green tomatoes, two red and one green pepper cut in strips,, one ounce of turmeric seed, pulverized, one quart of large cucumbers, cut small, one quart very small tomatoes, three good sized heads cauliflower, one-half pound mustard, six cups sugar, one gallon vinegar, two cups flour. I^et the vegetables stand in salt water over night—drain well, heat vinegar boil- ing hot and put in the vegetables, cook five minutes. Take sugar, flour, turmeric seed and mustard and make a paste and stir in vinegar and vegetables, can and seal. Mrs. A. A. Knappen. Cold Tomato Catsup.** ''J / '• ,' One peck of ripe tomatoes skinned and chopped fine, add one and one-half cups of salt and let dram until the water is out. Chop three stalks of celery fine and add one cup of white mustard seed, one tablespoon black pepper, one teaspoon cayenne pepper, one cup sugar, one teaspoon each of cinnamon, cloves, and allspice, three small onions chopped fine, three pints vinegar, then mix well and put in cans without cooking. Close the cans tightly and put away for use. Mrs. Ella H. Brockway. Orchid Flower Perfumes. (REGISTERED) Recently introduced by the Seely Mfg. Co. have already found their way into the homes of the most refined, and won from competent judges this commendation: "T^e most exquisite perfumes in existence." STANHOPEA. ANGULOA. GALEANDRA, MILTONIA. VANDA. CALANTHE. 1 Ounce Bottles, 75c. 2 Ounce Bottles, $1.50. SOLD ALSO IN BULK TO THE DRUG TRADE. If not to be obtained of your druggist we will send postpaid upon receipt of price. • BUY THE BEST Seely's Flavoring Extracts LEMON, VANILLA, ETC. Having stood the test for twenty-seven years they are ac- knowledged the standard extracts of America. SCCLY MftNUFftCTURING COMPftNY, DETROIT, MICH. 0 PUDDINGS AND PUDDING SAUCES- 83 eggs and one cup of pulverized sugar. Set" in the oven to brown after frosting. Hattie Hungerford. Strawberry Shortcake. One-half cup white sugar, one cup sweet milk, two table- spoons of butter, one egg, beaten very light, two heaping teaspoons Royal baking powder. Flour to make a nice batter, about as stiff as common cake. Bake in three layer tins. Put sweetened berries between the layers. Serve with cream. Mrs. W. H. Brockway. Almond Pudding. Four ounces sweet almonds, one of bitter almonds, blanched and pounded to a paste in a mortar. Four ounces of whit e sugar and four ounces of butter stirred together. The whites only of six eggs. A wineglass of rose water. Bake in a puff paste slowly one-half hour. Mrs. Geo. W. Maher. Cherry Pudding. One pint of flour, two teaspoons baking powder, one tea- spoon of salt, one-half cup sweet milk. Take one spoonful of batter in a cup, then one of cherries and another of the batter. Steam one-half hour. Serve with vanilla sauce. Mrs. F. F. Hoaglin. Excellent Chocolate Pudding. £i: - Two cups of bread crumbs, one cup of sugar, one' quart of milk, three eggs, eight tablespoons of grated chocolate. Boil bread and milk until it thicke: . , ' ~" 'i is cool stir in the beaten yolks of three eggs and the wnite of one with the sugar and chocolate. Bake c ' o-half hour or until thoroughly done. Beat the two whites with five tablespoons of sugar and one-half teaspoon of vanilla until it will stand, then spread over the top and let brown. Eat cold with cream. Mrs. Helen M. Thomas. 84 PUDDINGS AND PUDDING SAUCES. Snow Pudding. Pour one pint of boiling water on one-half box of gelatine, add the juice of one lemon and two cups of sugar. When nearly cold, strain. Add the whites of three eggs beaten to a froth, beat the whole together and put in a mould and set on ice. Make a boiled custard with 'he yolks of the eggs, one pint of milk, large spoonful of sugar and one large teaspoonful of cornstarch. Flavor with extract of orange, lemon, vanilla or almond. Serve cold pouring the custard around portions of the snow cut in even squares. Mrs. Ada Iddings Gale. Suet Pudding. One cup white sugar, one cup milk, one and one-half cups chopped suet, one and one-half cups stoned raisins, one-half teaspoon soda. Flour enough to make a firm batter. Steam three or four hours. Mrs. W. O'Donoughue. Fruit Pudding. One-half cup sugar, one-half cup molasses, one-half cup lard, two cups flour, one-balf pint milk, one teaspoon soda, one cup raisins, one-half cup currants, one-quarter cup citron, one-quarter cup almonds, one-half teaspoon cloves and one teaspoon cinnamon. Steam two hours. Sauce—One-half cup sugar, one-half cup butter, one tablespoon of flour, one egg, one teaspoon vinegar and one pint boiling water. Mrs. O. Peabody. Suet Pudding. One cup each of sweet milk, New Orleans molasses, fruit and suet (chopped fine), one teaspoon soda and three and one- half cups of flour. Steam three hours. Mrs. Ella H. Brockway. Indian Pudding. One quart of sweet milk, four eggs, one cup of Indian meal, one-fourth cup of butter, one cup of sugar, raisins one PUDDINGS AND PUDDING SAUCES. 85 cup, a little salt, scald the milk and stir in the meal while the milk is boiling. Then let it stand until nearly cold, and stir all together. Bake one and one-half hours. Eat with sweet cream. Mrs. Geo. Graves. Apple Dumplings. Make baking powder biscuit dough, roll out very thin and fill with sliced apples, sugar, butter and a very little cinnamon. Place them in a dripping pan and put sugar and butter over them. Put them so as not to touch each other and pour over enough water to nearly cover them. Bake about one-half hour. Mrs. W. B. Knickerbocker. Geo. W. PeRKINS, 202 N. SUPERIOR ST. Keeps constantly on hand all kinds of Wood and Coal, Flour and Feed, also a full line of DIE, ERKE, BUB, (EMM, BAIED HAY, Etc. All Goods Delivered and Satisfaction Guaranteed. Cfi-XjXj TELEPHONE 37. Retail Grocer and Dealer in STAPLE AND FANCY GROCERIES, FliST WIS (if im m COFFEES IMPORTED. Choicest pptiifcs, eoi?Feetioi?ef?dj> Vegetables, ai?d Oejsters. EVERYTHING TO PLEASE THE EYE AND TASTE. 302 Superior and 3 Porter Streets, - Albion, Michigan. TELEPHONE 22. City orders promptly delivered. PIES "Who'll dare deny the truth, there's poetry in pies." Suggestions:—Perfectly sweet lard and ice cold water, are necessary, a pinch of soda improves the crust. Wet a strip of muslin and put around the edge of the pie and thereby prevent its boiling over. Pie Crust. Two cups of flour, one-half cup of lard, a pinch of salt and just enough ice cold water to mix it. Cream Pie. Make a rich crust for two pies and bake. While baking make the following cream: One cup of white sugar, two eggs, two tablespoons of flour, two teaspoons of lemon or vanilla— beat all together and then add one pint of milk and cook over hot water until it thickens then turn on the crust. When very cool frost with the whites of two eggs and one tablespoon of pulverized sugar. Mrs. S. Berry. Cotnstarch Pie. One pint of milk, two tablespoons of sugar, two tablespoons of cornstarch, yolks of two eggs, one teaspoon of butter and a little salt. Mrs. S. V. Allen. Lemon Pie. The grated rind and juice of two lemons, yolks of three eggs, about six tablespoons of sugar, one teaspoon of corn- starch and one cup of sweet milk. Boil all together until it QO PIES. Squash Pie. Steam the squash until tender, strain through a colander. One pint of squash, one pint of milk, three eggs, one cup of sugar, one teaspoonful of ginger, a little grated nutmeg, pinch of salt. Bake with one crust. Lemon Pie. One lemon, one cup of white sugar, one tablespoon of but- ter, one tablespoon of flour, two eggs, and one cup of hot water. Grate the yellow rind of the lemon, add the hot water and place on the stove while preparing the following: Mix yolk of two eggs and whites of one with sugar, flour, butter, and juice. Stir this in the rind and water. Pour in a crust lined plate and bake. When done beat the white of one egg with three tablespoons of powdered sugar, spread it over the pie and return to the oven to brown. Mrs. G. H. Graves. Cracker Pie. One cup of water, one cup of sugar, one cup of molasses, one cup of raisins, six crackers, one-half cup of vinegar. Cocoanut Pie. Grate fresh cocoanut, to one cup of cocoanut add one and one-half cu^>of sweet milk, the yolks of four eggs, a little salt and sweeten to taste, one tablespoon of melted butter. Beat the whole, five or six minutes. Beat the whites of the eggs to a stiff froth pour over the top and brown slightly, be- fore taking the pie from the oven. If you use desicated cocoa- nut, soak it in milk over night. Mrs. Henry Crittenden. Cream Pie. One pint of milk, one cup of sugar, one-half cup of flour, three eggs. Save the whites of two for frosting. Bake crusts, place the milk on the stove in a basin set in a pan of water. Mix eggs, sugar and flour together, when the milk boils stir in the rnixtureTHavor with lemon. This will make two pies. PIES. 91 Beat the whites with one-half cup of powdered sugar, and cover the pies, aud place in the oven to brown. Mrs. G. H. Graves. Raisin Pie. Two cups of raisins, two lemons, two cups of white sugar, three tablespoons of flour, one large cup of boiling water and a piece of butter the size of an egg. Grate off the out-side of the lemons, then peal off the rind, chop the remainder with raisins, then add the sugar, aggs, flour and the hot water. This makes two large pies. Mrs. Will Davis. Elderberry Pie. One pint of elderberries, |two-thirds cup of sugar, two table- spoons of strong vinegar. This will make one pie with two crusts. M. Eloise Merritt. Lemon Pie. One large or two small lemons, grate the rind and squeeze the juice, add yolk of four eggs and one teacup of sugar, three heaping tablespoons sifted flour. Stir and mash out all the lumps and then add one cup of cold water. Dissolve well before putting in the crust. Mrs. W. B. Knickerbocker. Summer Mince Pie. Four Boston crackers broken up fine, one and one-half cups of sugar, one cup of molasses, one of boiled cider, one cup water, two-thirds cup of butter, one cup chopped raisins,0two eggs beaten and stirred in last and spice to taste. Vinegar can be used Li place of cider. Mrs. Josephine Clark. 98 JELLY. red raspberry juice, let staud one hour, then heat slowly until thoroughly dissolved. Squeeze in the juice of one lemon and add one pint of granulated sugar. Let simmer for a short time and then strain through a flannel bag into a pan and put on ice. When it begins to set, wet your mould with cold water and having previously blanched one pound of almonds and sliced them lengthwise, put first a layer of jelly into the mould, then stick the almonds in thick, standing each piece up, then add another layer of jelly, then the almonds until the mould is full. Put on ice. When ready to serve, turn on a pretty dish and surround it with whipped cream, flavored with vanilla and sweetened to taste. Mrs. Flora Gale. The Best Way to Make Jelly. Boil the juice of the fruit five minutes, add the sugar and when thoroughly dissolved take from the fire and fill your cups or glasses. Mrs. O' Donoughue. Lemon Jelly. Pour a small half teacup of cold water on one-half box of Cox's gelatine and let stand fifteen minutes, then add one-half pint of boiling water, a cup of sugar, one-half cup of lemon juice and a small wine glass of fresh strawberry juice. Strain into a mould, which first rinse in cold water. Keep on ice. Dora H. Sackett. Grape Jelly. If obliged to use fully ripe grapes for jelly, use only the pulp. Your jelly will be a beautiful color and contain no grape sugar crystals. Mrs. H. M. Brown. Fruit Salad {Excellent). The juice of three oranges and two lemons. Squeeze juice and strain it. One package of gelatine soaked in cold water over night, one cup of pulverized sugar. Let stand on ice until it hardens. Heap up fruit of any kind you wish, berries, JELLY. 99 oranges, or any fruit, in center of dish and throw the salad over it and then let it stand on ice until ready for use. Do not cook gelatine. (Tested and tried.) Mrs. Chas. Knickerbocker. From Mrs. Knight's Cooking School, Bay View. The United States Official Investigation Of Baking Powders, recently made, under authority of Congress, by the Department of Agriculture, Washing- ton, D. C, furnishes the highest authoritative informa- tion as to which powder is the best. The Official Report Shows the ROYAL to be a cream of tartar baking pow- der, superior to all others in strength and leavening power. The Royal Baking Powder is absolutely pure, made from the most wholesome materials, and produces finer flavored, sweeter, lighter, more wholesome and delicious bread, biscuit, cake, pastry, etc., than any other baking powder or leavening agent. Food raised by it will keep sweet, moist, iresh and palatable longer than when raised by yeast or other baking powders. Being of greater strength than any other baking powder, it is also the most economical in use. These great qualities warrant you, if you are not using the Royal Baking Powder, in making a trial of it. 112 CAKES. the butter to a cream, add sugar and stir well together, add the whites of the eggs, not beaten, and beat well, add cold water, then flour and baking powder. Follow directions about putting together. Mrs. Geo. Roland. FROSTINGS. Lemon juice will whiten frosting. Cranberry or strawberry will color it pink. The grated rind of an orange strained through a cloth will color it yellow. Pink Coloring for Frosting or Cake. One drachm of soda, one drachm cream tartar, one- half drachm of alum, one-half drachm of cochineal. Powder well together and add water to make it a liquid. To color a part of a cake, use about a teaspoonful of the liquid. Mrs. W. H. Brockway. Icing Without Eggs. Cne cup of confectioners' sugar, one-half teaspoon of flavor- ing, just enough milk to make it right for spreading. Mrs. Prof. Fall. Caramel Frosting. One heaping coffee cup of light brown sugar, butter the size of a small egg, three tablespoons of milk, cook until stringy, stirring continually to keep from burning. Beat the white of one egg not very stiff and pour the mixture into the egg, stirring until cold. When nearly ready for the cake, beat in one teaspoon of cornstarch with your egg beater. Mrs. H. M. Brown. Chocolate Frosting. One cup of brown sugar wet with two teaspoons of sweet milk, place the wet sugar in a dish of hot water and allow to LAYER CAKES. IIQ Calico Cake. One-half cup of butter, one-half cup sweet milk, one and one-half cups sugar, two cups flour, two teaspoons baking powder and the whites of six eggs. Dark part:—One and one-half cups, brown sugar, scant one-half cup butter, one- half cup milk, two cups flour, two teaspoons baking powder and the yolks of six eggs. Spice to taste. Bake in layers and put raisins, figs or frosting between them. Miss Frances Staples. Simple White Cake. This is to be used as a layer cake or otherwise if preferred. One-half cup of butter (scant), one and one-half cups sugar, one cup milk, two and three-quarters cups sifted flour, whites of three eggs and three even teaspoons baking powder. Mrs. Prof. Taylor. Filling for Orange Cake. One orange grated, white of one egg, one cup of sugar. Beat the egg very stiff, stir in the sugar and orange and spread between the layers and on top of any layer cake. The yolk may be used instead of the white. Mrs. Helen M. Thomas. Best White Layer Cake. Three small cups pulverized sugar, one cup of butter, one of sweet milk, two cups flour, one of corn starch, whites of twelve eggs and three full teaspoons baking powder. Put in the eggs last, stir gently and flavor to taste. Mrs. Flora Gale. Cream Cake. One cup sugar, scant one-half cup butter, whites of two eggs, scant two cups flour, one cup milk, two heaping teaspoons baking powder, vanilla to taste. Filling—One pint of cream whipped until it stands stiff on egg beater, three tablespoons LAYER CAKES. I 2: ing custard between: one cup of milk, one cup of sugar, one tablespoon of cornstarch and two eggs, saving one white for frosting. Flavor with vanilla. Mrs. W. B. Knickerbocker. "E0LE0M" 2H0PH£I)D 417 East Porter St. • • •: business LerreRs ?• • • Are a part of each] day's work. Pupils write and traqscribe Real Business Letters, aqd thus becorqe farqiliar with) good office work. They are also taught the use aqd care of REMINGTON TYPE-WRITER. Yduii D, EDUlE Take Short-Hand and Type-Writing. Aqd thus fit yourselves to fill lucrative positioqs iq good business houses. TYPE-WRITING ACCURATELY AND PROMPTLY DONE. We teach, the * ♦ J. G. GROSS EGIEGTIG SYSTEM, + «► Which) clairqs to be thje SHORTEST and th,e BEST. No vertical stroke, less thaq fifty word sigqs and read as easily as long hand. Address, MRS. MATTHEW STEEL. 128 COOKIES, FRIEDCAKES, ETC. 9 of boiling water, one and one-quarter cups flour (sifted), and one well beaten egg the last thing before baking. Mrs. Knappen. Soft Ginger Bread. One and one-half coffee cups molasses, one-half of butter, one-half of sour milk, two cups flour, two eggs and a large teaspoon soda. We heap the cups of flour. Add cinnamon and ginger, if you like. It is very soft and one is apt to think that it needs more flour, but that makes it hard. Mrs. A. J. Gale. Molasses Cookies. One cup molasses, one-half cup lard, one-half cup boiling water, one teaspoon cloves, one-half teaspoon ginger, two teaspoons soda, and one teaspoon cinnamon. Mix soft. Mrs. O. Peabody. Ginger Snaps. One cup New Orleans molasses, one-half cup butter, one teaspoon soda, one-half teaspoon ginger, one-quarter teaspoon cinnamon. Boil the molasses, then stir in butter and soda, when cool, add flour enough to roll. Mrs. O'Donoughue. Another. Three eggs, one cup brown sugar, three-fourths cup butter or lard, a pinch of salt, one cup molasses. One tablespoon each of saleratus and ginger, one teaspoon cinnamon, and flour enough to roll out nicely. Mrs. Wm. Anderson. Another. One cup molasses, one cup sugar, one cup shortening, two- thirds cup water, one and one-half teaspoons soda and one tablespoon ginger. Mix soft. Mrs. Leonard. I30 COOKIES, FRIEDCAKES. ETC. of ginger, two teaspoons of soda, one and one-half cups of molasses, flour enough to mix soft. Roll thin and bake in a quick oven. Mrs. Charles E. Barr. Ammonia Cookies. One and one-half cups of sugar, one cup of milk, one cup of butter, two eggs, one-half ounce pulverized ammonia, two teaspoons of lemon extract, dissolve the ammonia in the milk. Roll very thin. Mrs. S. V. Allen. Olecokes. Two eggs well beaten, ten tablespoonfuls of sugar, five tablespoonfuls of butter, stir sugar and butter to a cream, then add one cup of milk with two teaspoons of baking powder in a little flour and a little grated nutmeg, add all together and roll and cut out in little round ball and fry. Roll in powdered sugar as quickly as done. Ada Iddings Gale. Soft Ginger Bread. One-half cup of sugar, one cup of molasses, one-half cup of butter, one teaspoon of cinnamon, one of ginger and one of cloves, two teaspoons of soda in a cup of boiling water, two and one-half cups of flour. Add two well beaten eggs the last thing before baking. Mrs. Prof. Fall. Mo lasses Sponge. Three eggs beaten separately, one cup ol molasses, one tea- spoon of soda, ginger and cloves to taste, one and one-half tups of flour; one tablespoon of butter added the last thing. Mrs. Mary Dickie. Graham Cookies. One and one-half cups of sugar, one egg, one cup sour milk, one teaspoon soda, one teaspoon of cinnamon, one cup of part lard and part butter, melted, graham flour to mix. Roll them out with wheat flour Mrs. S. Reed. '^^sr 134 BEVERAGES. egg, whip until stiff, put into the cups with the cream and pour on the coffee. In making a large quantity of coffee it is always best to put it in thin bags, leaving plenty of room for it to swell. Portable Lemonade. Roll the lemon on the table, then press the juice into a bowl and strain out the seeds, remove the pulps from the skins and boil them in water, allowing a pint of water to a dozen pulps. Five minutes, boiling will be sufficient to extract the acid. Then strain the water into the juice and allow one pound of granulated sugar to each pint of the resulting liquid. Boil ten minutes and bottle for use. Allow one tablespoonful of the lemon syrup to each glassful of water. Summer Drink. One quart of water, one tablespoon sifted ginger, three heaping tablespoons of sugar and one-half pint of vinegar. c Sunday School Lemonade. Take a large pail full of pure water, one-half of a small lemon, and do not neglect to put all the seeds in, one teaspoon three-fourths full of sugar. Flavor with two ounces of ice, stir up well and deal out in small glasses half full at five cents a glass. • Voluntarily contributed by Prof. C. B. Scheffler. Vienna Chocolate. "Put into a granite coffee pot set in boiling water one quart of new milk or a pint each of cream and milk, stir into it three heaping tablespoons of grated chocolate mixed to a paste with cold milk, let it boil two or three minutes and serve at once. To make good chocolate good materials are required.'' JOS. BIECHELE'S BANNER SOAP. THE WORLD'S BEST FOR FAMILY USE. Save 25 Banner Soap wrappers, mail to Jos. Biechele Soap Co., Canton, Ohio, and get a handsome souvenir. Views of the United States (our latest) free. FACTS WORTH KNOWING. I43. may be removed by rubbing the spot with a cloth wet with ammonia before washing with soap. Put a teaspoonful of ammonia in a quart of water, wash your brushes and combs in this and all grease and dirt will disappear. Rinse, shake and dry in the sun or by the fire. To Prevent Glass Cans from Breaking. After having rinsed and heated your can, insert a large silver spoon or fork and then commence to fill your can with boiling fruit, withdraw the spoon or fork when the can is nearly full and place it in the next can. Try it. You can fill cans by the dozen and never break one. Never allow a strong current of cold air to reach the can while it is hot. Disinfectant. The following formula was recommended by Dr. Kedzie to disinfect bath rooms, water closets, drain pipes, etc.: Five pounds copperas, one ounce carbolic acid dissolved in three gallons of water: It should be used at least once a week. C. J±. l£cCLEITTIC, BOOTS AND SHOES. Ladies' Fine Shoes a Specialty, ftLL WIDTHS ftND Sizes. Albior?, /Mefrigai?. Parsoms & JOY. Dealers in all kinds of Farm Im- plements, Buggies, Wagons, Carts, Etc., Etc., Etc. ftLBION, MICttlGftN. ~\- I46 ADDITIONAL RECIPES. flour, one-half cup of vinegar, a little salt and a teaspoon of all kinds of spices. Cook the tomatoes and apples before adding the other ingredients. Bake with two crusts. Mrs. S. Y. Hill. Pumpkin Pie. One quart sifted pumpkin, one quart sweet milk, four eggs, one small teaspoonful of ginger and one of cinnamon. Sweeten to taste. Mrs. J. H. Sackett. Ripe Tomato Pickle. To seven pounds of ripe tomatoes add three pounds of sugar, one quart vinegar. Boil them together fifteen minutes, skim out the tomatoes and boil the syrup a few minutes longer. Spice to suit the taste with cinnamon and cloves. Mrs. John Groff. Coffee Jelly. Two cups strong coffee, one cup of sugar, one cup of boil- ing water, half cup of cold water, half a box of gelatine. Let the gelatine soak in cold water one hour, stir the sugar into it and pour over both the boiling water and the hot coffee. Strain into a mould. When cold turn out into a glass dish and serve with whipped cream. Mrs. L. R. Fiske. Prune Pie. Soak one cup prunes over night in cold water, remove the pits and cook until tender with two-thirds cup sugar. Bake between two crusts. Grape Pie. Pulp one pound of grapes, cook the pulps until seeds can be removed by putting through sieve. Boil skins about fifteen minutes. Add pulp and a large cup of sugar, boil with the The Publishing Houseof that great band of 200,000 earnest, consecrated- women of the National W. C. T. U, is located in Chicago and is called the WOMAN'S TEMPERANCE PUBLICATION ASSOCIATION. The lead-htff publication is -f THE UNION SIGNKL. + Price $1.50 per annum, with special club rates. This paper is published weekly—has a subscription list of over 85,000, and is growing rapidly because 1st, It Is a defender of the home. id. It is the advocate of the greatest moral reform of the century. 3d. It believes what it says—and says what it believes without fear or favor. Among the leading contributors are Miss Francis K. Willard, Neat Dow, Mrs. Hannah Whitall Smith, John O. WhUtler, Mrs. Mary T. Lathrap, Herrick .Johnson, />./>. and many others. No one interested In Temperance can altord to do without Tub Union Signal. The W. T. P. A. also issues a German Temperance Monthly called I)er Deutsch-Auierikaner, Price 50 cents per annum. The Young Crusader, an illustrated juvenile paper. Price 50 cents per year. Sunday School edition, published monthly. Single copy, 15 cents per year. In quantities, 11.00 per 100 copies. Monthly Responsive Readings, 1 copy 1 year, 10 cents; r3 copies, 1 year, #1.00 For the aid of temperance meetings. Bible Reading Leaflets, by Mrs. Hannah Whitall Smith. 1 copy 1 year, 12 cents. 10 copies, 1 year, 11.00. Gospel readings in Mrs. Smith's unmistakable man- ner of writing. Band of Hope Quarterlies. Price 5 cents each, |4.00 per 100. For teaching youth scientific and Gospel Temperance. Among our books is one by Miss Francis E. Willard, called "Nineteen Beautiful Years." Price 75 cents. Romance of the 19th Century Crusade, by Miss Mary Allen West, price $1.00. A Young Woman's Notion, by Mary McDowell. Price 35 cents. Agents Wanted. For the sale of Miss Willard's new book, "Glimpses of Fifty Years." Also Senator Blair s book, "The Temperance Movement." Don't hesitate about writing a postal card asking for LATEST BULLETIN of publications, it will be sent you free. Address your orders, letters of Inquiry, etc., to the Business Manager, GEO. C. H^^HjXj, 161 LA HALLE ST., CHICAGO. ^S F. W. SCHUMACHER & CO. IS THE PLACE TO Buy Your Groceries Cheap for Cash, We make a specialty of good Coffee, Tea, Baking Powder and all Articles used in this Book. Please give us a call at corner of Superior and Cass Streets. * W. T. WRIGHT, * D B N T I ST Corner Erie &adi Superior Sts, GOLD FILLINGS AND TREATING TEETH A SPECIALTY. D. H. GooDeNows FOR DRY GOODS AND NOTIONS. HEADQUARTERS FOR KID GLOVES. NEXT DOOR TO POSTOFF'CE. USE SEELY'S EXTRACTS, WHEfi Ifi MEED OF ANYTHING IN , Youths or Boys Clothin CALL AT Wliere ycu will find all the new styles. Gents' fine furnish- ings a specialty. Largest line of hats in the city. OPP. STONE I^IXjXj. FOR FIRST CLASS WORK o o GO TO o o km% fife ipjotograpipr, IIO ERIE STREET, ALBION, - - - MICHIGAN. CLOSIfIG n OUT ALL OF HIS •: DRY GOODS :• ftT COST ftND B6L0W COST. r s -^-J&z'bI- -aW