WALKINA Par excellence Church of the Epiphany (Chicago, III.) TudungZIMERINTA RNT DOREMUS # LAUNDRY 271 South Paulina St. FOR AND SLIVERED TREE OF CHARM ACTION GUARANTEED. ' \ Yours Respectfully, A. L. DOREMUS. A. H. Abbott & Co. ART NOVELTIES For Decoration Wax and Paper Flower Materials Glass Shades. RESPONSSE and WOOD CARVING. IMPORTERS AND MANUFACTURERS OF ladies ffine ^fZsaifs and presses ALSO, SEAL GARMENTS. PALMER HOUSE, - - Cor. State and Monroe Sts. PROBY, TUTTLE & CO. Chicago. Established 1833. New York. Ri@haFds@n <§ Begnten 6e„ Formerly Richardson, Boynton & Co. MANUFACTURERS OF warm mm wwmnmm* "Baltimore" Fire-Place Heaters, Ranges, Room Heaters, Healing and Laifndry Stones, Registers, VENTILATORS, ETC, Estimates rendered for first class work. 84 Lake Street, - - - CHICAGO, ILL. H. T. Richardson, New York, President, | D. S. Richardson, New York, Treasurer, F. B. Richardson, New York, Sec'y, I A. P. Richardson, Chicago, Vice Pres't, J. R. Walls, Chicago. PAR EXCELLENCE, — A MANUAL OF COOKERY, CONTAINING CHOICE RECIPES, contributed and approved by the best housekeepers skilled in cuisine, the whole carefully arranged and compiled for St. Agnes Guild of the Church of the Epiphany, by a committee. "She riseth while it is yet night and giveth meat to her household, and a portion to her maidens." Proverbs 31—15' CHICAGO: Published under the Auspices of the Gui*-d- j888. CONTENTS. (she index at the end.) SOUPS 1—12 FISH 13—i8 OYSTERS 19—22 MEATS , 23—30 POULTRY 31—36 ENTREES, ETC 37—44 VEGETABLES. 45—5° SALADS 51—56 PICKLES 57—64 BREAD, ETC 65—78 PASTRY, PIES, ETC 79—86 PUDDINGS, CUSTARDS, CREAMS, ETC 87—106 ^ CAKES ..107-122 ICES, BLANC MANGE 123—129 FRUIT JELLIES; PRESERVES 132—138 ^ BEVERAGES «39—«4« ^~ CANDY t42-i45 «^ MISCELLANEOUS RECIPES 147—153 M the: ** Tobey Furniture Go. Or] Monday, April 2d, WE SHALL OCCUPY THE NEW AND COMMODIOUS BUILDING, Nos. 96, 98, 100, 102 and 104 Wabash Avenue, CORNER OF WASHINGTON STREET, AND SHALL THEN EXHIBIT THE LARGEST AND FINEST DISPLAY OF NEW AND FASHIONABLE Furniture, Curtaips apd Draperie? EVER SHOUJJ4 IN CHICAGO. SPECIAL ATTENTION TO ORDERED WORK. PREFACE. Much of value that relates to modern cuisine lives not on the pages of cook books, but rather in recipes, directions and sug- gestions, passed oftentimes from mouth to mouth, hand to hand, penciled on some fly leaf, sent in a letter, pinned up here and pasted there. Of late much attention has been bestowed upon domestic cookery; costly and valuable treatises have always been in the market, and new ones on the subject are constantly appearing, but all these more or less lack the originality and force imparted by the skill and experience of the frugal house- wife. The Guild has therefore sought to preserve the unwritten, legendary and traditional by obtaining, when possible, the original recipes from the most skillful and successful house- keepers, together with their suggestions and directions, added from experience. This publication has no pretension as a treatise* but is to be regarded rather as a sort of condiment, an appetizer, a delicacy in the art, so that by its use the action required of the housewife in preparing daily for the continual round of meals may not be confined to the cook-room, but legitimately trans- ferred to the table — to the appetites of those that gather round it. For m Guild by the Committee. Chicago, Easter. 1888. Tomato, Ox Tail, Pea, Beet, Vermicelli, Mock Turtle, Okra or Gumbo, Green Turtle, Julienne, Chicken, Terrapin, Macaroni, Consomme, Soup and Bouilli, Mullagatawny. RICH and PERFECTLY SEASONED. Require only to be heated, and I Prepared with great care from I Hare enjoyed the highest reputa- are then ready to serve. | only the best materials. tion for more than 32 years. Send us SO cents, to help pay express, and receive a sample can of Tomato Soup, prepaid, or your choice (excepting: Green Turtle and Terrapin). j R w UXJCKJ^g & CQ., SOLD BY ALL LEADING GROCEES. Sole Manufacturers, Boston, Mass. TEST FREE SOUPS. "'Noble deeds are held in honor But this wide world sadly needs Hearts of patience to unravel this— The worth of common deeds." —Anon. STOCK FOR SOUPS. To every pound of meat and bone allow one quart of cold wa- ter, one even teaspoonful of salt, and half a saltspoon of pepper. Boil slowly but steadily, allowing one hour for each pound of meat. Skim carefully as often as any scum rises to the surface. Strain when done into a stone crock kept for the purpose, and when cold remove the cake of fat which will rise to the surface. If the stock is to be kept for several days leave the fat on until ready to use. Fresh and cooked meats may be used together. This stock will keep at least a week. Just before dinner each day it is only necessary to heat thoroughly, and by adding different flavorings and vegetables, you can have a new soup each day. AMBER SOUP. A large soup-bone boiled four hours with one chicken and small slice of ham. Then add one-half onion, one-half of a carrotT 2 SOUP 8. one piece celery, two pieces parsley, two summer savory, one thyme, three cloves, pepper and salt. Let it boil one hour longer and strain into earthen bowl to stand over night. Take off the fat and take out the jelly without disturbing the settlings. Add the well-beaten whites of two eggs and the shells. Boil one minute and skim well. Run the soup through a jelly bag. Color with burnt sugar and season with sherry wine when ready to serve. BEAN SOUP. Mrs. H. L. Hammond. One pint of picked beans; wash and put on the fire with two quarts of cold water, a slice of salt pork, one very small red pepper, and a little salt. Boil two hours, or until beans are well cooked, strain through colander, and add milk or cream. BEAN SOUP. Mrs. Ryer. Two pounds of salt pork, one quart of beans. Par-boil, and chop three onions. Boil slowly about six hours. Strain through a sieve. Serve with cubes of toast. BEEF SOUP. Any beef steak or roast beef that is left from previous meals can be used in this manner. Cut all the lean meat in small dice and roast them lightly in butter. Put in your saucepan two sliced onions, two carrots, half a turnip, half a pound of butter or the drippings from the roast or soup will do, let it all brown thoroughly, add one teacupful of floor and mix well. Have two and one-half quarts of stock boiling in the meantime, and add to the above, also adding one bay leaf, salt and pepper and a little celery, letting it all boil for two hours; during this time boil half a pound of barley well done in several waters, strain jour soup, mix in the beef and the barley (off which the water Worcester Royal Porcelain, Minton, Wedgwood, Cope- land and other celebrated makes of unique and rare ornaments. Decorated Table Wares in Variety Unsurpassed, Courses, Full Sets and Decorative Pieces, Cut Glass, Fancy Lamps. DIRECT AND EXTENSIVE IMPORTERS. BURLEY & COMPANY, 83 and 85 State Street. THE Dake Bakery, (The Oldest Cracker Manufactory in Chicago.) We Make a Specialty of OHO 0E&&JLY0BA0KERS. snowflake; peerless" AND "SELECT SODAS," —OUR— OATMEAL WAFERS, GRAHAM WAFERS, ASHLAND BUTTERS, CALUMET BUTTERS, AND FAVORITE OYSTERS, Are Unrivalled Among Crackers. AND OUR Family Cream Biscuits are Beyond Comparison. TRY THEM AND SEE, 4 SOUPS. well, but not until it is ready to serve. To be eaten as soon as ready. CREAM OF CELERY. Put one quart of veal stock into the saucepan, with six stalks of celery cut into half-inch pieces, one onion quartered, one blade of mace, a few whole peppers, salt. Boil one hour. Rub though a sieve and add one quart more of veal stock. Boil; then set on back of range to keep hot. Boil three pints of cream and strain into soup. Serve with small pieces of toast. CLAM BROTH. Chop up twenty-five small hard-shell clams. Then put them into a saucepan with their own liquor and a pint of water. Simmer fifteen minutes and strain. Add a dash of cayenne and a pea of butter. Just before serving add a gill of hot milk. Serve in thin tea or after-diner coffee cups. When the clams are purchased in the shell and home facilities for open- ing them are poor, wash them well. Cover them with hot water and let them cook until the shells open. When cool, re- move the shells, chop the clams fine and if the water has not been made too salty, use it. BISQUE OF CRABS. Twelve hardshell crabs, one half pound butter, one teacup- ful of cold boiled rice, one heaping teaspoonful of salt, one soup bunch, one dozen whole peppers, three quarts of stock, yolk of one egg, one quart of warm boiled milk. Boil the crabs for one-half hour, then strain. When cold, break apart and pick out the meat. Put the under-shell and claws in the mortar, and pound as smooth as possible with the rice and but- ter. Put this in a saucepan and add the stock, herbs, salt and peppers. Boil slowly for one hour, pour through a sieve, working as much of the pulp through as possible. Keep the soup warm but not boiling, and add the milk with the beaten yolk slowly stirred into it. The milk should be warm. Season to taste. SOUPS. 5 Heat the crab meat in a little boiling water, drain, and put into a hot tureen and pour the soup in it. Serve. CREAM SOUP. Two quarts of good stock (beef or veal), one cup of sago, and one soup bunch. Boil well and season with pepper and salt. Strain carefully, and add one pint of cream. CREAM OF CEREALINE. Into two quarts of veal or chicken stock stir two cupfuls of "Cerealine;" boil for ten minutes; season with salt and pepper; rub through a sieve; return all to a soup kettle; add one cupful of milk, and bring it to a boil again; beat the yolks of two eggs very lightly, and put into a tureen; pour over them one cupful of boiling cream; stir well together, and follow with the hot soup, and serve with croutons of fried bread. CREAM OF RICE. Wash a half pound of rice, and put it into a saucepan with two quarts of stock. Boil slowly for an hour; then rub the rice through a sieve twice, return it to the stock. Salt and pepper to taste. Care must be taken that the rice does not stick to the bottom of the saucepan. Set on the back of stove until wanted. Beat up the yolk of two eggs; add them slow- ly to a quart of warm boiled milk. Pour the milk into the soup, which must not be too hot. Serve in hot tureen. JULIENNE SOUP. Time, one hour and a half. Three quarters of a pound of carrots, turnips, celery, onions, one large cabbage-lettuce, two ounces of butter, two lumps of sugar, five pints of clear soup, or medium stock. Weigh three-quarters of a pound of the above named vege- tables, and cut them into strips of about an inch and a half long, taking care they are all the same size; wash them in 6 SOUPS. cold water, and drain them very dry; then put them into a stew- pan with the butter, and the sugar pounded. Set it over a quick fire for a few minutes, tossing them over frequently until they are covered with a thin glaze, but on no account allow the vegetables to burn; then add five pints of clear soup, or medium stock, cut the lettuce into pieces, and put it into the soup, and let it all stew gently for an hour or more. GOOD FAMILY 80UP. Take two pounds of coarse lean beef and half a pound of lean bacon in thin slices, and fry them with three slices of onions and a small fresh cabbage chopped. Put all into a stew- pan with two pounds of potatoes, three ounces of rice, two car- rots, and one turnip, sliced, two teaspoonfuls of salt, and one of pepper. Pour over at first two quarts of water, and set the pan over a slow fire; skim carefully, and add by degrees two quarts more of water. Take out the potatoes when done, and mash them. After it has stewed three hours, take out the meat, and let the soup simmer another hour; then strain it and thicken it with the potatoes rubbed through a colander. MULLACATAWNEY SOUP. Brown an onion and turnip with a small slice of ham in a saucepan, mix in one cupful of flour, pour over it one-half gallon boiling stock, add two cans tomatoes and three large sour apples, cut up, and let it boil two hours, strain all through a fine sieve, cut in small pieces the meat of one-half a chicken, and add with one-half pound boiled rice to the above, season with two teaspoonfuls of curry powder, salt and pepper to taste. NOODLE SOUP. Break two eggs into a bowl; beat until light, adding a pinch of salt; then work in flour (with your hand) until you have a very stiff dough; turn it on your moulding board, and work until it is as smooth as glass; pinch off a piece the size of a Illinois Central OH ALL TWAINS. See That Tickets Iad' ELEGANT Pullman BUFFET SLEEPERS [JlGriT TWAINS. lllEillVIIHMIinili Illinois GeKtral r.r: E. T. JEFFERY, T. J. HUDSON, A. H. HANSON, Gcn'l Manager. Traffi. Manager. Cen'l Pass. Agent. SOUPS. 7 walnut, and roll it as thin as paper; then with a sharp knife cut oS very narrow strips; proceed in the same way until all your dough is cut. Have prepared some good veal, chicken, or any other kind of broth, well seasoned, one-half an hour before you serve dinner, drop in the noodles. Be sure the soup is boil- ing. Add a little parsley. If the noodles are made according to directions they will be found far superior to macaroni. OYSTER PLANT SOUP. Mrs. Graeme Stuart. To one quart of milk take three bunches of oyster plant, scrape and clean, cut into pieces of half an inch thickness, and let stand in salt water fifteen minutes. Put on to boil with enough water to cover. When tender, have ready one quart of milk (do not turn the water off), a piece of butter, pepper and salt to taste, and let come to a boil; use cracker meal to thicken, if preferred. PEA SOUP WITHOUT MEAT. Time, three hours. One pint of split peas, three quarts of water, six large onions, outside sticks of two heads of celery, one bunch of sweet herbs, two carrots, a little dried mint, a handful of spinach, afew bones, or tiny pieces of bacon flavor it nicely; pepper and salt to your taste. Boil all these vegetables together till they are quite soft and tender, strain them through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, and a teaspoonf ul of pepper, add a little dried mint and fried bread, with a little spinach. A. few roast- beef bones, or a slice of bacon, will be an improvement. SPLIT PEA SOUP. Cut two slices of ham and one onion into small pieces and fry until slightly brown, in a little bacon fat. Cut up one tur- nip, one carrot and four stalks of celery and add to the ham and onion, letting them simmer for fifteen minutes, then pour over them three quarts of hot water, and add a pint of split peas, 8 SOUPS. which have been soaked over night in cold water. Boil gently until the peas are quite tender, stirring constantly to prevent burning, then add one teaspoonful of brown sugar; salt and pepper to taste. Rub through a sieve ; return to the fire and let it simmer for half an hour. Pour into a hot tureen and serve with fried bread cut into dice. POTATO SOUP. Mrs. H. H. Brown. A quart of milk, six large potatoes, one stalk of celery, an onion and a tablespoonful of butter. Put the milk to boil with onion and celery. Pare potatoes and boil thirty minutes. Turn off the water, mash fine and light. Add boiling milk and the butter, and pepper and salt to taste. Rub through strainer and serve immediately. A cupful of whipped cream added when in the tureen is a great improvement. This soup must not be allowed to stand, not even if kept hot. Serve immediately and it is excellent. POTATO SOUP.v Boil one quart of milk, when boiling stir in four large potatoes, boiled and mashed fine. Boil together a few minutes. Season with butter, pepper and salt. Put a well-beaten egg in the tureen and into it strain soup. RICH BRCWN CRAVY SOUP. Take four pounds of beef steak, quite lean, and fry it a light brown with three sliced onions; put into a stewpan four ounces of butte r, and when dissolved, shake it round the pan, and lay in the meat and onions with a carrot, a turnip, and a head of celery sliced, a blade of mace, two teaspoonsful of salt, and a little cayenne pepper. Pour over a quart of clear stock, and stew gently, adding by degrees two quarts of water, and carefully removing the scum as it rises. Let it simmer for six hours, then strain, and, when cool, clear it of the fat. When heated, add a glass of Madeira or sherry. This is a strong and rich soup. Serve with boiled macaroni cut in pieces in it. SOUPS. 9 TOMATO CREAM SOUP. Mrs. Graeme Stuart. To one can tomatoes, stewed and strained, take one quart of sweet milk, and let come to a boil, and before putting in tomatoes, put a pinch of soda in them, so as not to curdle the milk, season with salt, pepper, and a piece of butter, and a little flour to thicken. Serve with fried bread cut in small pieces. TOMATO SOUP. Mrs. H. H. Brown. One quart can tomatoes, two heaping tablespoonsful of flour, one of butter, one teaspoonf ul of salt, one of sugar, and a pint of hot water. Let tomatoes and water come to a boil. Put flour, butter, and a tablespoonf ul of tomatoes together. Stir into boil- ing mixture, add seasoning, boil altogether fifteen minutes, rub through a sieve, and serve with toasted bread. This bread should first be cut in thin slices; should be buttered, cut into little squares, placed in a pan buttered side up, and browned in a quick oven. TOMATO SOUP. Mrs. Babcock, Cleveland. Proportion: To one cup of tomatoes add one cup of water, one cup of milk, one soda cracker rolled, pepper, salt and butter, soda the size of a pea put in with the tomatoes to prevent curd- ling the milk. TOMATO SOUP. Mrs. W, A. Hammond. Three pints beef stock, one half can tomatoes, three good sized potatoes cut up fine, one soup bunch, pepper and gait to taste. Strain through colander before sending to the table. LOBSTER SOUP. Mrs. A. t>. Smith. Wash and boil shells two or three hours, after picking out the meat, strain stock and add as much cream and milk as there is broth. Roll two small crackers and put in, season with cayenne pepper and salt. After simmering a few moments 10 SOUPS. add meat of lobster picked very fine and two tablespoons of butter. TOMATO SOUP. Two quarts of tomatoes, peeled and sliced, add three pints of broth—veal or chicken is best; one tablespoonful minced parsley, and the same quantity of minced onion, one teaspoon- ful of sugar; pepper and salt to taste; browned flour for thick- ening; tablespoonful of butter, fried bread dice. Stew the to- matoes in the broth until they are broken all to pieces, add herbs and onion; stew twenty minutes, rub through a colander, season, thicken with a tablespoonful of browned flour, rubbed in one of butter; boil two minutes, and pour upon fried bread in the tureen. GREEN TURTLE SOUP. To make this soup canned turtle is generally used, unless you can get prepared turtle from your caterer, which is by far the best. One can of green turtle will make one gallon of soup. Cut the meat in dice pieces, add a little stock, and let it simmer for ten minutes in this liquor, put the vegetables sliced with one pound of butter, two slices of ham and a small veal bone in your pot, and let it all brown thoroughly, mixing a cup of flour after browning. Pour on this one gallon boiling stock, add celery, a few tomatoes whole peppers and allspice, and let it boil three hours, adding enough stock to keep the amount of soup wanted, strain and season to taste; add one cupful of sherry, half a cup of madeira, and the juice of a lemon, mix in your turtle, and the soup is ready to serve. MOCK TURTLE SOUP. Prepare your soup in the same manner as for green turtle, and when strained add meat off from a calf's foot cut into dice shape pieces, also add a few quenelles prepared in following manner: Rub the yolks of two hard boiled eggs very fine, add the yolks of two raw eggs and one whole egg, season with salt, pepper and a little nutmeg, stiffen to a dough with flour, roll , The Arnold Automatic Steam Cooker Is UneqUaled for CooKing flnytriirig ttt Car) Be Boiled, Baked or Roasted. It is constructed ho that the Mont Effective Results are obtained for the Least Amount of Fuel, Time and Trouble. It can be used on any kind of stove — Coal, Wood, Oil or Gas. ADVANTAGES. A whole dinner can be put In at once. Everything cooked In It Is healthier and covered up, and let alone until ready to more easily digested than when cooked by serve. any other method. A poor cook cannot spoil the meal if she It saves nearly one-third of the food that tries. Is lost by the ordinary methods. A good cook can cook better with one All the nutriment, richness and flavor of than without It. the food Is retained. The ordinary heat of a cooking stove, or It saves the labor of watching, a gas, gasoline or oil flame, will generate Burning, scorching, smoking or over- steam In three minutes. cooking Is Impossible. No steam or odor escapes Into the room. It never bolls over.' The meal may be kept for hours. The Arnold Cooker, which I use In my public lectures, as well as In my home, Is certainly one of the Important Improve- ments In cookery. Experience enables me to give It the highest praise. Dr. Beardsley, N. Y. From the Principal of the Philadelphia Cooking School.—I have examined for the Franklin Institute the Arnold Automatic Steam Cooker, and I think It superior In every respect to other steamers. S. T. Rorer. Chicago, Feb. 24,1888.—After 18 months' experience with the Arnold Cooker, will say that If cooks knew Its merits they would have one. Alexander Testault, Butler for George M. Pullman. Chicago, Feb. 24, 1888.—We have used the Automatic Steam Cooker constantly for more than three years. It Is simply Indispensable. Mrs. H. B. Moss, (Mrs. M. A. Mitchell, Mrs. C. B. Sawyer, Mrs. A. W. Simpson. Chicago, May fl, 1887.—To Housekeep- ers: Ladles, It gives me pleasure to sub- scribe words of praise to the capital workings of the Arnold Steam Cookeb. Mrs. Chas. Springer, Mrs. O. C. Wiedner, Mrs. G. J. Smith, Mrs. Geo. Hope. Each Cooker it accompanied by Explicit Directions, Valuable Mecipes, and Dr. B. F. Beardsley's Great Lecture, "WTiat to Eat and How to Eat It." Our Agent will call and show you the Cooker, or we will mail you a circular with full information. SOLD BY AUTHORIZED AGENTS ONLY. Address R. C. OWENS, 118 18th St., Agent for Chicago. SOUPS . 11 into little balls, the size of a large pea, boil in water twenty minutes, strain and mix in soup, use the same wine and a little Worcestershire sauce as for green turtle soup. VEAL SOUP. Mrs. W. A. Hammond. Two quarts good veal stock, one bunch celery, one tea- cup spaghuetti broken in pieces about an inch long. Cook spaghuetti in one quart of water until tender; into this strain the stock and add one bunch of celery. When it has boiled about five minutes take out the celery; add one teacup of cream, and season to taste. If you have no cream use milk and one tablespoonful butter. VECETABLE SOUP. Time, four hours and a half. Three onions, six potatoes, six carrots, four turnips, half a pound of butter, four quarts of water, one head of celery, a spoonful of catsup, a bunch of sweet herbs. Peel, slice and fry the vegetables, etc., in half a pound of butter, and pour over them two quarts of boiling water; let them stew slowly for four hours, then strain through a coarse cloth or sieve; put the soup into the stewpan with the head of celery. Stew till tender. FRANK PYATT, PMAIIfiBAOIST, 438 W. Madison St., Chicago, III., Prescriptions Accurately Compounded At all Hours Day or Hight. DRUGS, CHEMICALS UNO PATENT MEDICINES, ETC. ALL LADIES SHOULD USE BATES' FRIZZETTA As it is the only article that will successfully keep the hair in curl in the warmest assembly or ball room, or in the dampest of weather. Mr. Pyatt is Sole Agent for the United States for this article. We will also respectfully call your attention to an article called Manufactured by Mr. Pyatt, for Chapped Face and Hands, Tan, Sunburn, Freckles, etc. It cannot be excelled. Sold by druggists generally, at twenty-five cents per bottle. 14 FISH. taste, an improvement, but can be omitted, if not liked. Care should be taken not to wet the bread-crumbs; the egg and melted butter will moisten sufficiently. Tie over the fish thin slices of salt pork, fill a dripping pan half full of hot water, then, if you have not a wire grate, place the gridiron on the pan, and after laying the fish on the gridiron cover all with another pan, bake in a hot oven till the pork is well shrivelled, then remove the upper tin, allowing your fish to brown. One and a half hours will cook thoroughly, if a steady fire is kept. BAKED BLUE FISH. Split the fish open, remove the bone, and lay it in pan, skin next to pan, which should be buttered beforehand, season with salt and pepper, sprinkle over the fish melted butter, and put in oven to bake, in the meantime strain the contents of a tomato can, and mix with a little cracker crumbs, season with salt, pepper, a little Worcestershire sauce and ground mace, pour this over the fish when half done, just enough to cover lightly, and bake to a finish, the rest of the sauce may be kept hot and sent to the table with fish. All fish baked in this manner will prove very delicious. BOILED FISH. Delmonico's Method. From a reliable source, the following is presented as Del- monico's method for boiling fish: The fish should be washed as little as possible, and whitefish, after being cleaned and wiped with a damp cloth, should have the stomach stuffed with salt for an hour or two before cooking. Fish should be put on in cold water, so that the inner part may be sufficiently done, and it is also less liable to break. This rule holds good, ex- cept for very small fish, or for salmon boiled in slices, when boiling water should be used. The time may be easily known when it is ready by drawing up the fish-plate and trying if it will separate from the bone. A little salt and vinegar should ?EAC0c 96 and 98 STATE STREET, DIAMONDS, Rubies, Saphires, Emeralds and other Gems, WEDDING SILVER IN THE GREATEST PROFUSION. ECKARDT, Fashionable * Caterer, TELEPHONE NO. 7183. STORE: PALMER HOUSE. STORE AND MANUFACTORY: Entrance on Monroe St., 573 West Madison St., ~i=@MDHICAGO.-\Ste£~ THE RECTOR OF ONE OF THE LEAD- ING CHURCHES IN CHICAGO, WHEN TRAVELING IN EUROPE, CAR- RIED A LETTER OF CREDIT ISSUED BY ThelNationaliBankiofilllinois ^115tDEARB0RPSTREET.#- "Go thou and do likewise!' -#h Capital*and*Surplus, * $1 ,500,000.h#- GEO. SCHfiEIt)El*, - President. lUm. R. HflmmOflO, - Cashier F I SH . 15 always be put into the water. Some prefer their fish boiled in what is called a court bouillon, and this is how it is done: Lay the fish in the kettle with enough cold water to cover it, add a glass of wine or vinegar, some sliced carrot and onions, pepper, salt and a laurel leaf, a bunch of parsley, a fagot of sweet herbs, or some of the same tied up in a muslin bag. These seasonings impart a fine flavor to most boiled fish, excepting salmon, and for fresh-water fish it is considered very useful for getting rid of the muddy taste they often have. SALT CODFISH IN CREAM. Pick the fish very fine and let it soak for four hours, wash off this water and let it soak for one hour in boiling water, do not boil, put in a saucepan one-half cup good butter, when melted stir in one-halfcupful of flour and then one pint of boiling milk, let it come to a boil and strain; strain your codfish very dry and mix in the' above sauce, when it is ready to serve. ESCALLOPED FISH. Mrs. Graeme Stewart. Boil a white fish; wheu cool,pick into small pieces, and but- ter some shells, or individual dishes. A layer of fish, then cracker meal, season with bits of butter, salt and pepper, and so on, till the dish is full. Have ready one-half pint cream, and same quantity of milk, with an egg beaten into it, pour over the fish just as much as possible, so that the fish will be very moist when done, Put the shells in a dripping pan with a little water in the bottom, so as not to burn, and brown nicely for fifteen minutes. Serve with drawn butter sauce, flavored with Worcestershire, or chopped parsley, as desired. FISH BALLS- Mrs. Babcock, Cleveland. One and a half cups of fish after it is prepared, three cups of potatoes mashed, whites of two eggs beaten to a stiff froth. Mix and fry as doughnuts. 16 FISH. FISH BALLS NO. 2. Mrs. E.J. Hill. One and a half cups of fish, two cups mashed potatoes, one egg, a small piece of butter (about a tablespoonful), and a small quantity of black pepper, mix well and fry in a spider with plenty of sweet lard. CODFISH CAKES. One pint of codfish picked up fine, one quart of potatoes, two eggs, three tablespoonsful milk, a little pepper, and butter the size of an egg. Put the pared potatoes in a kettle, turn cod- fish over them, cover well with cold water. Boil till potatoes are cooked. Then drain through a colander, mash fine; put in the butter, pepper and milk. Beat well—the longer the better. Then add eggs well beaten. Have fat hot, as you would have for fried cakes. Drop it into the lard by the spoonful and fry until brown. To bake this codfish, grease a tin, put the codfish into it and bake until brown; then turn it out on a platter to serve with drawn butter over it. FISH BALLS. One pint of finely chopped cooked salt fish, six medium- sized potatoes, one egg, one heaping tablespoonful of but- ter, pepper, two tablespoonfuls of cream, or four of milk. Pare the potatoes, and put on in boiling water. Boil half an hour. Drain off all the water, turn the potatoes into the tray with the fish, mash fine and light with vegetable masher. Add the butter, pepper, milk and eggs, and mix all thoroughly. Taste to see if salt enough. Shape into balls the size of an egg and fry brown in boiling fat enough to float them. They will cook in three minutes and be a beautiful brown if the fat is smoking hot. FRESH MACKEREL BROILED. Split the fish open, remove the backbone and broil over a quick fire, basting it freely with butter, season with salt and pepper, and serve it with parsley butter, and slice of lemon. FISH. 17 SALT MACKEREL. These fish should be soake"d in fresh cold water for twenty-four hours, when they are ready for use. BROILED SALT MAOKEREL. Handle in the same manner as a fresh mackerel, only leave out salt and pepper and parsley butter, baste with butter while broiling. SALT MACKEREL BOILED. Boil about ten minutes and serve with melted butter poured on them. BOILED SALMON. Time, according to weight. One salmon, four ounces of salt to one gallon of water. # Salmon is put into warm water instead of cold, in order to pre- serve its color and set the curd. It should be thoroughly well dressed to be wholesome. Scale it, empty and wash it with the greatest care. Do not leave any blood on the inside that you can remove. Boil the salt rapidly in the fishkettle for a minute or two, taking off the scum as it rises; put in the salmon, and let it boil gently till it is thoroughly done. Take it from the water on the fishplate, let it drain, put it on a hot folded fish-napkin, and garnish with slices of lemon. Sauce: shrimp or lobster. Send up dressed cucumber with salmon when in season. MIDDLE SLICE OF SALMON. Time, ten minutes to the pound. Middle piece or slice. Boil slowly in salt and water. Salmon should be put into warm water, which makes it eat firmer. Boil gently. Serve on a napkin. Sauce: lobster, shrimp, or plain melted butter - and parsley. BROILED SALMON. Time, ten to fifteen minutes. Slices from the middle of a sal- mon, one tableepoonful of "flour, a sheet or two of oiled letter paper, a little cayenne pepper. 18 FI8 H. Cut slices of an inch or an inch and a half thick from the middle of a large salmon; dust a little cayenne pepper over them, wrap them in oiled or buttered paper, broil them over a clear fire, first rubbing the bars of the gridiron with suet. Broiled salmon is extremely rich and really requires no sauce; nevertheless, one especially intended for it will be found among the list of sauces. The slices may also be simply dried in a cloth, floured and boiled over a clear fire; but they require the greatest care then to prevent them from burning. The gridiron is always rubbed with suet first. Fresh, boiled salmon cold is a delicious fish course for a hot summer's day dinner. Great care must be taken in the boil- ing to keep the fish whole. When done it must be placed on the ice for two or three hours to insure its being not only cold, but very firm. Serve with a mayonnaise dressing in which there is a good deal of lemon juice or vinegar. BAKED SMELTS. Mrs. Dr. Leroy. Smelts should be seasoned well with salt and pepper, dipped in butter, then in flour, and baked ten minutes in a very hot oven. Serve on buttered soft toast. FRIED SMELTS. Open the smelts at the head, draw, wash, and wipe dry, roll in flour, dip in egg beaten with a little milk, season with salt and pepper, then roll in cracker crumbs and fry brown in hot lard. FISH TURBOT. Mrs. H. H. Brown. Boil five or six pounds of haddock or whitefish. Take out all bones, and shred fish fine. Let a quart of milk, a quarter of an onion, and a piece of parsley come to a boil, then stir in a scant cupful of flour, which has been mixed with a cup of cold milk and the yolks of two eggs. Season with half a teaspoonful of white pepper, the same quantity of thyme, half a cupful of but- ter, and well with salt. Butter a pan, and put in first a layer of sauce, then one of fish. Finish with sauce, and over it sprinkle cracker crumbs and a light grating of cheese. Bake an hour in a moderate oven. This quantity can of course be divided. The CHICAGO & NORTH-WESTERN RAILWAY PENETRATES THE CENTERS OF POPULATION Iff ILLINOIS, IOWA, WISCONSIN, MICHIGAN, MINNESOTA, DAKOTA, NEBRASKA AND WYOMING. Its Train Service is carefully arranged to meet requirements of local travel, as well as to furnish the most attractive routes for through travel between important TRADE CENTERS. Its ZaUTPMENT of Day and Parlor Cars, Dining and Palace Sleeping Cars is without rival. Its BO AD-BED is perfection, of Stone-Ballasted Steel. The Northwestern is the favorite route for the Commercial Traveler, the Tourist, and the seekers after New Homes in the Golden Northwest. The North-Western runs the FAST LIMITED EXPRESS TO ST. PAUL AND MINNEAPOLIS AND THE ELEGANT OVERLAND EXPRESS TO COUNCIL DLUFFS AND OMAHA Both making close connections in Union Depots with the Fast Trains run- ning through to the PACIFIC COAST. DAILY CALIFORNIA EXCURSIONS Are being run by this Popular Overland Route, for which tickets to SAN FRANCISCO, LOS ANGELES, SAN DIEGO, AND ALL CALIFORNIA POINTS Are sold at greatly reduced rates. Detailed information, maps, etc., furnished on application to the Gen- eral Passenger Agent at Chicago, J.M.WHITMAN, H.C. WICKER, E.P.WILSON, General Manager. Traffic Manager. Cen. Pass. Agent. 20 OYSTERS. minutes in quick oven. The crumbs must be light and flakey. The quantity given is enough for two dishes. E8CALOPED OYSTERS. Mr«. C. S. McHenry. One quart oysters, one quart cracker crumbs, one coffee cup melted butter, thoroughly mixed through the crackers. But- ter a deep baking dish, cover the bottom with the crumbs, put in a layer of oysters, seasoned well with pepper, salt and bits of butter, then a layer of crumbs, then oysters, and so on until the dish is full, and pour over the whole one large coffee cup of cream and bake three-fourths of an hour. (Excellent.) LITTLE PICS IN BLANKETS. Select large sized oysters. Cut English breakfast bacon in thin smooth slices; wrap an oyster in each, fastening with a wooden toothpick. Season oysters with salt and pepper. Have frying pan hot, and let them cook long enough to crisp the bacon but not to burn. This is a nice dish for luncheon. FRIED OYSTERS. Roll in cracker crumbs and fry in equal quantities of butter and lard; use large oysters; pepper and salt to taste, FRIED OYSTERS, NO. 2. Roll in corn meal and fry in hot lard. Serve on a napkin. OYSTER PATTIES. Line a deep pie plate or patty pan with a crust, fill with a fricassee of oysters, cover with a thin layer of good puff paste, and bake in hot oven.J FILLING FOR OYSTER PATTIES. Take two ounces butter, one-half pint sweet cream, pepper and salt, three tablespoonfuls flour, three dozen count oysters. Melt the butter, stir in the flour, boil the cream, and stir it in, cook the oysters in their own broth, till they are just cooked through, skim off the broth and add to the cream sauce, and fill the crust, j ARMOUE'S STAR HAM And Star Boneless BREAKFAST BACON ARE THE BEST. For excellence of cure and delicacy of flavor they are unsurpassed. See that EYERY PIECE has ** OXtmmiV & ■?<♦ THE MORNING NEWS is the only two-cent paper in Chicago that has the service of the Associated Press. In ad- dition to this first essential to a complete news service, its special correspondents represent it at all the principal news centers in America and Europe. It publishes "all the news," fully yet concisely. It is a 4, 6, 8, 10, 12 page paper, as occa- sion demands—always large enough, never too large. THE MORNING NEWS is an independent paper. It recognizes the utility of political parties as means to the accomplishment of proper ends, but it declines to regard any mere party as a fit subject for unquestioning adoration. It is not an organ, and therefore escapes the temptation of defend- ing or condoning the questionable under the pressure of party allegiance. It is unbiased in its presentation of all political news. THE MORNING NEWS is a "short and to the point" paper. It believes that newspaper reading is but an incident of life, not its chief business. It accordingly leaves to the "blanket-sheets" the monopoly of tiresome and worthless am- plification. It seeks to say all that the reader should care to read, and to say it in the shortest possible manner. It is a daily paper for busy people. THE MORNING NEWS is a family newspaper. In all its departments it aims to meet the reasonable demands of every member of the family. Its reports of social life, its fashion news and much relating to the affairs of the household will especially commend it to the liking of Chicago families. Delivered by carrier at twelve cents per week. Send orders to THE DAILY NEWS, Office, 123 Fifth Avenue. POULTRY. 35 two eggs, a pint of oysters, some summer savory, pepper and s'alt; mix all well; have my large needle and stout thread handy, with some two-inch-wide, soft bleached old cotton cloth. Now for your turkey. It being well cleaned and singed, be careful not to break the outside skin. Cut off the legs so as to cut all the tendons where they join the drumstick. Cut the first joint from the wing; leave a good length of skin for the neck. Every bone must be taken out from the inside. Beginning with the legs, cut each ligament at the side bone joint, strip the knife close along the bone, so as to cut the flesh clean off, and draw the bone out; when both legs are boneless follow along the back, breast and wings. The neck is more difficult, but get it out nicely as you can. Now your turkey is one shapeless slump; but begin stuffing at the neck, from the inside; having tied securely the skin to prevent escape, fill out the wings, breast, body and legs. Now sew up the skin; bandage it in a shapely manner with your strips, not too tight for fear of the stuffing swelling so as to burst the skin; salt and pepper the outside and steam until perfectly tender. If it's an old chap, steam four or five hours. When done, put a tin plate and a couple of flat-irons on top of it to press until cold. Then cut in nice thin slices. TURKEY 8TUFFED, CIBLET SAUCE. Boil the gizzard of the turkey well done, put the liver and heart in hot water, for a few minutes, then fry brown in a little butter, when this is done chop all finely and put on plate ready for use. Make a sauce in pan, in which turkey is roast- ing, strain, skim off all fat, mix with the chopped giblets, sea- son to taste, add a little chopped parsley, when it is ready to serve. RICE DRESSINC FOR TURKEY. Boil rice until soft. Chop giblets fine and fry in hot but- ter, then add boiled rice and stir all together and put into turkey with any seasoning liked. (5) 86 POULTKT. TURKEY GRAVY. Heart, liver, gizzard and neck slashed and dredged thickly with flour. Put in a sauce pan with a little salt, a few pep- percorns and allspice and a little mace, outside skin of three onions, lump of butter the size of a walnut. When well browned, add boiling water till of proper thinness; let it cook slowly on the back part of the stove all the morning. After removing the turkey from the dripping-pan and pouring off any grease, put the prepared gravy into the dripping-pan, and proceed to make gravy same as any. DRESSINC FOR POULTRY. Rub fine the soft part of a loaf of bread, add one-half a pound of butter, the yolks of four eggs, one teacup full of thyme or sweet marjoram; one tablespoonful black pepper; same of salt. JELLY SAUCE FOR CAME. Put in a sauce pan a glass of Madeira and one-half cupful of jelly, let it dissolve, add one pint of dark sauce, as per recipe given for truffle sauce, let it come to a boil and serve. (Suc.essor to Kellogg), Masquerade and Theatrical Costumer 2IO State Street, CHICAGO. Wigs Made to Order. Special Rates on Country Orders and Masquerade Balls. EXE). BURNHAM, IMPORTER OF HUMAN HAIR GOODS, 7 1 State Street, CHICAGO. (CENTRAL MUSIC HALL BUILDING.) ARTISTIC HAIR DRESSING. CHA8. MACDONALD. L. HERBERT LITTLE. CHAS. MACDONALD & CO.'S PERIODICAL AGENCY, SB WASHINGTON ST., CHICAGO. Subscriptions taken for any Periodicals or Publications at Publishers' Prices. BOOKBINDING A SPECIALTY. ENTREES, ETC. "Without good company all dainties lose their true relish, and, like painted grapes, are only seen, not tasted." —Massinger. DRESSING FOR CROQUETTES. Mrs. Ewing. One-half pint of cream or broth, one dessert spoon heaping full of flour, and one of butter. Cook until thick as batter and add the yolks of two beaten eggs, salt and pepper. One pint of chopped chicken or veal; form into croquettes, dip into bread crumbs, then into the yolk of eggs beaten with a very little water, then again into bread crumbs, and fry. It is better to use a flat camel hair brush to brush the croquettes with eggs. CHICKEN CROQUETTES. One plump chicken and two pounds of veal cut from the round. Boil chicken and veal separately, in cold water, just enough to cover. Pick to pieces and chop. Cut up one-third of a loaf of stale bread and soak in the broth of the chicken while warm. Put all together, and season with salt, pepper, mace and nutmeg. Beat three eggs light and mix with above ingredients. Make in oblong balls, roll them in egg and cracker crumbs, aud fry brown in equal parts of butter and lard. NO. 2. One solid pint of finely-chopped chicken, one table-spoonful of salt, half teaspoonful of pepper, one cupful of cream or chicken stcck, one tablespoonful of flour, four eggs, one table 38 ENTREES, ETC. spoonful of lemon juice, one pint of crumbs, three tablespoons- f ul of butter. Put cream or stock on to boil. Mix flour and butter together, and stir into the boiling cream, then add chicken and seasoning. Boil for two minutes and add two of the eggs well beaten. Take from the fire and set away to cool. When cold, shape and fry. Many people like chopped parsely or a little nutmeg. ECC CROQUETTES. Mrs. H. H. Brown. Boil hard, remove the shells, roll in cracker crumbs and fry in butter until brown; make a gravy of butter, crumbs and cream and pour on them while hot. Eggs prepared in this way are a handsome dish for lunch or dinner. POTATO CROQUETTES. Bight potatoes mashed and beat up light, one tablespoon of butter, two eggs, and just enough milk to moisten the potatoes. Season highly with salt and pepper; flour board slightly; form potatoes in oblong shapes; roll in flour, egg and bread crumbs. Fry in lard until brown. RICE AND MEAT CROQUETTES. Mrs. H. H. Brown. One cupful of boiled rice, one cupful of finely-chopped cooked meat—-any kind; one teaspoonful of salt, a little pepper, two tablespoonsful of butter, half a cupful of ]milk, one egg. Put milk on to boil and add the meat, rice and seasoning; when this boils, add the egg, well beaten; stir one minute. After cooling, shape, dip in egg and crumbs and fry in boiling fat. VEAL OR CHICKEN CROOUETTES-VERY EXCELLENT. One good-sized chicken or two slices of lean veal; half a pint of cream or milk; two eggs; tablespoonful of butter; small cup of flour. After cooking meat, chop fine and season with pep- per and salt; stir in first the flour, then eggs and butter; last, the milk. When well mixed, set on back part of fire and cook ENTREES, ETC. 39 slowly half an hour, or until well stiffened. When cool, shape and roll in cracker crumbs, and fry. A small piece of onion size of walnut, and a piece of ham are an improvement. Should be mixed soft and cooked quickly. VEAL CROQUETTES. Mrs. Adams. Chop veal very fine, add a little chopped onion and some pars- ley, only a very little of each. Mix one-half a cup of milk with two teaspoons of flour and a piece of butter the size of a wal- nut. Cook this until it thickens, then stir into the meat. Roll into balls, dip in egg and then in bread crumbs and fry like doughnuts. LOBSTER CROQUETTES. Chop fine one can of lobster. Put two ounces of butter in a pan to melt, stir in two ounces of flour and one-half pint of cold water till it boils. Take from fire, add cayenne pepper, salt and juice of half a lemon; stir it well. When cool take a spoonful and roll it into shape. First roll it in flour, then in egg, then in bread crumbs. Fry in hot lard. CHICKEN CREAM. To the broth of one chicken add one pint of cream, and the chopped breast of chicken. Thicken with one large spoonful of butter and two of flour. A.dd salt and pepper to taste. BOILING ECCS. Put the eggs in some vessel which can be closely covered, and when the teakettle boils pour in water enough to cover them; close the vessel and place it on the back part of the stove, and let it remain ten minutes. If you wish to be very exact, use a thermometer and keep the water ten minutes at exactly the heat which is indicated after the water is poured in. By the ordinary method of letting the eggs boil from two to three minutes the white part is hardened and the yolk left uncooked, 40 ENTREES, ETC. or if the yolk is cooked the white is too hard. By this method the heat penetrates so gradually that the yolk is nicely cooked, while the white is soft and tender and only just done enough to be opaque. CREAMED ECCS. Boil three or four eggs quite hard, cut them in halves or slices. Pour over them drawn butter, as follows: One large tablespoon of butter, one large tablespoon of flour, one cup of boiling water; salt and pepper to taste. ,. -JJjj ECC BALLS. Boil four eggs for ten minutes, and put them into cold water When quite cold, pound them in a mortar with the beat yolk of one new egg, a teaspoonful of flour, one of chopped parsley, half a teaspoonful of salt, a quarter of a teaspoonf ul of cayenne, till perfectly smooth. Then form into small balls, boil them for two minutes, and add to the soup. ECC OMELET. '™ Mrs. C. E. Klmes. Eight eggs, one-half cup of milk, one tablespoon of corn starch, one-half teaspoon of salt. - Beat the yolks of the eggs, add the milk and corn starch, which has been mixed with a little of the milk, salt, and last, the well-beaten white of eggs. Pour in pans well buttered and bake until brown. This quantity will make two omelets. OMELET. Mrs. Hammond. Eight eggs, beaten separately, six tablespoons of milk, a little salt. Pry in butter, a piece the size of an English walnut. NO. 2. Beat well whites of three and yolks of six eggs separately. Mix together, a teacup new milk, or cream, one tablespoonful flour; salt and pepper to taste. Pour this on yolks and whites which have been beaten together. Melt a piece of butter in a pan.L When it is hot, pour in the mixture and set the pan in a The "]4o.9"{Iigh AfmWgeelef^Wifeon FAMILY SEWING MACHINE. WM. B. OLIPHANT. -^ESTABLISHED IN 1870.8i»- ALEX. LIDDHLL. OLIPHANT & LIDDELL, PLUMBERS i GAS FITTERS, 268 WEST MADISON STREET, BtT, Morgm* Sm*gm»on Sis. CHICAGO. ■ ♦^»fi» SANITARY PLUMBING.^*?- ENTREES, ETC. 41 hot oven. When it thickens, pour in the whites of the other three eggs and return to the oven, and let it brown. Slip it on a dish so that the top remains. POACHED EQCS. Place a frying-pan of salted boiling water on the fire, filled with as many small muffin-rings as it will hold; break the eggs singly in a cup and pour into the rings; boil them [2$ or 3 minutes; remove the rings and take kup the eggs singly in a strainer; serve on half slices of nicely browned and buttered toast; put a small piece of butter on each egg; pepper slightlyT and garnish with sprigs of parseley. Serve hot.] — STUFFED.ECCS.'t A dozen eggs, boiled hard, cut in half. Take out the yolks without breaking the whites. Mash and add a huge spoonful of butter, pepper and salt, and half cup of cream. Mix well, and after setting the whites in a baking plate, fill each half with the mixture, putting the surplus in the plate, slightly brown. CHEESE SANDWICHES. Mrs. C. E. Crandall. To one small bowlful of grated cheese add' one large table- spoon of sweet cream, one tablespoon of melted butter and two tablespoons of Mayonnaise dressing or one teaspoon of made mustard, a little salt. Rub to a smooth cream and spread on thin slices of lightly-buttered bread or zephyr crackers if preferred, CHEESE STRAWS, NO. I. First make a nice crust and roll out to a thickness of half an inch. Sprinkle thickly with grated cheese, roll up and repeat the operation, then roll out to one-third of an inch thick. Cut out some small rounds and stamp inner rounds making rings of crust, then cut the remainder into strips about five inches long and a quarter of an inch wide. Bake rings and straws on buttered tins, and in dishing them up put three or four straws inside each ring. They should be eaten hot, but may be heated over like mince pies. 42 ENT RE E 8, ETC. CHEESE STRAWS, NO. 2. Mary S. Shelton. Three tablespoons of grated cheese, three tablespoons of sifted flour, three tablespoons of melted butter, one-half teaspoon of salt, one-quarter saltspoon of cayenne pepper, one-quarter salt- spoon of white pepper, one yolk of egg, beaten, one tablespoon of milk. Mix the dry ingredients, then butter, milk and eggs. Roll very thin. Cut in narrow strips four inches long. Bake in slow oven fifteen minutes. Arrange in log-cabin fashion on the plate. SALTED ALMONDS. Blanch the nuts, but do not keep them in water any longer than necessary. To each cupful of nuts allow a teaspoonful of melted butter or salad oil. Stir well and let them stand for an hour; then sprinkle with one tablespoon of salt to a cap of nuts. Bake in moderate oven, occasionally stirring, until a delicate brown, from fifteen minutes to half an hour. Crisp when done. MACCARONI. Time, to boil the maccaroni, half an hour; to brown it, six or seven minutes. Half a pound of pipe maccaroni; seven ounces of Cheshire cheese; four ounces of butter; one pint of new milk; one quart of water, and some bread-crumbs; a pinch of salt. Flavor the milk and water with a pinch of salt, set it over the fire, and when boiling, drop in the maccaroni. When tender, drain it from the milk and water, put it into a deep dish, sprinkle the grated cheese among it with the butter. MACCARONI WITH CHEESE, A PLAIN RECEIPT. Boil as in the first receipt, and when drained, put into a sauce- pan with three tablespoonsful of grated cheese and an ounce of butter, for~ five minutes till well mixed; then turn it out ENTREES, ETC. 4a into a dish, frost it over with grated cheese, and slightly brown the cheese in an oven, without browning the maccaroni, or it would be tough, or oiling the cheese. WELSH RAREBIT. Time, ten minutes. Half a pound of cheese; three table- spoonsful of ale; a thin slice of toast. Grate the cheese fine, put to it the ale, and work it in a small saucepan over a slow fire till it is melted. Spread it on toast, and send it up boiling hot. * WILLOUGHBY, HILL & CO., RCQE^ICfl'S GREATEST CIlOTHlEf^S, WISH THEIR ADVERTISEMENT IN THE PAR EXCELLENCE COOK BOOK TO BE PUT OPPOSITE THE Recipe for Baking Beans, A LA "BOSTON." PLEASE REMEMBER THAT \JJ., fi. 9 $0. SECC JJiE BESJ SC05JHJf<|. COI^Et* mflDISOfl Kfit) CURti^ STS. There are many ways to advertise judiciously, but the best way to reach all the people is through the columns of the WEST END ADVOCATE. THE GREAT LOCAL PAPER OF THE WEST DIVISION. Rates y2 less than daily papers. . . . JOB pi^lflJlfJQ . . - OF EVERY KIND AT LOWEST PRICES. Send Postal and our agent will call. f(o5. 496 5outl? Slirjtoi? Jt, eor. Ffapdolpl?. CHAS. E. CRANDALL, Proprietor. 46 VEGETABLES. CAULIFLOWER. This universally-liked summer vegetable may be had from June to October, when its successor, brocoli, follows to supply the winter season. Cauliflower should be cut in the early morn- ing while the dew hangs upon it; if this be suffered to evaporate the vegetable becomes tough and vapid. Trim the outer leaves, cut the stem away close, and plunge the vegetable into cold water salted, for an hour before it is dressed. Put a large table- spoonful of salt into boiling water and skim till the water be quite clear, or the color and appearance of .the vegetable will be injured; then put the cauliflowers in, and boil slowly till they are tender, that is from fifteen to twenty-five minutes, according to size; but not one minute longer than necessary, or they will be spoiled. Drain, and serve them immediately with melted butter. CORN PUDDINC. Split twelve ears of corn down the center of the grains, and with the back of knife scoop out the pulp. Put in a ba- king dish with enough cream to make the consistency of pud- ding, a spoonful of butter and salt to taste. Bake slowly. CREEN CCRN PUDDING. Mrs. C. E. Crandall. Six good sized ears green corn grated, one cup milk, three eggs, butter size of egg, salt and pepper, teaspoonful of corn starch. Bake half an hour; serve hot. EGG PLANT. To cook egg-plant, slice the plant one-quarter inch thick; sprinkle with salt; place layer upon layer, and let stand fifteen minutes; dip in a batter and fry in butter and lard. Another good way is to dip in egg and roll in crushed cracker and fry same way. EGG PLANT FRIED. Peel and slice an egg plant, roll in flour, dip in beaten eggs, (seasoned with salt and pepper) roll afterwards in cracker crumbs and fry brown in hot butter. Serve at once. "BATAVIA" BRAND OF CANNED FRUITS^YEGETABLES Pacl^eb fVesIp orq tlpe Gar^eips at Mavia, in Wesiefn Jew Tori THE Section Famous for Finest Flavor, AND Perfection in Quality Generally. ASK TOUB GROCER FOR BRAND AND TAKE NO OTHER. FANCY PRESERVED Strawberries, Raspberries, Peaches, Pears, Quince, Pine Apple, Etc., Etc. (6) James Reilly. Alfred Barker. Reilly & Barker, INTERIOR DECORATORS, WALL PAPERS, Window Shades, 527 & 529 W. MADISON ST. Telephone 7191. CHICAGO. St. Margaret's School, 604 and 606 WEST ADAMS STREET. r or YeyNG liabies and children. Children Admitted to Kindergarten from Three to Seven Years. THE NUMBER OF BOARDING PUPILS LIMITED TO TWELVE. Address VIRGINIA SAYRE, Principal. REV. T. N. MORRISON, Jr., Visitor and Instructor in Bible History. 48 VEGETABLES. POTATOES IN CREAM. Boil potatoes and let them become cold, cut with a knife about the size of a pea, make a cream sauce, put the two together and season with salt, put on the stove till the whole is hot, then serve. FANCY MASHED POTATOES. Peel two quarts of potatoes, and when they are cooked, turn off every drop of water, put in a little salt, pepper and butter; then take a carving-fork and break them up a little; next add a little more butter, say, in the whole, a piece as large as an egg, and nearly a cup of nice milk or cream. Now take a silver fork, or three-pronged one, and beat them briskly for five min- utes, or until light and creamy. They must be carried imme- diately to the table, or they will become heavy and clammy. If once tried this way you will never again resort to the old "masher." Remember they must be served immediately. FRENCH FRIED POTATOES. Pare small uncooked potatoes. Divide them in halves, and each half in three pieces. Put in the frying basket and cook in boiling fat for ten minutes. Drain, and dredge with salt. Serve hot with chops or beefsteak. Two dozen pieces can be fried at one time. POTATO PUFFS. Prepare the potatoes as for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well but- tered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATO RIBBONS. Time, ten minutes. Wash and remove any specks from some nice large potatoes, and when peeled, lay them in cold water for a short time; then pare them round like an apple; 50 VEflE TABLES. RAW TOMATOES WITH SUGAR. Take nice, large, smooth tomatoes; peel and cut in three slices; sprinkle sugar over them and serve before the sugar dissolves. BROILED TOMATOES. Cut the tomatoes in halves. Sprinkle the inside of the slices with fine bread crumbs; salt and pepper. Place them in the double broiler, and broil over the fire for ten minutes, having the outside next the fire. Carefully slip them on a hot dish (stone china), and put bits of butter here and there on each slice. Put the dish in the oven for ten minutes, and then serve, or, if you have a range or gas stove, brown before the fire or under the gas. STUFFED TOMATOES. Twelve large, smooth tomatoes, one teaspoon of salt, a little pepper, one tablespoon of butter, one of sugar, one cup of bread crumbs, one teaspoon onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three-quarters of an hour. Slide the cake turner under the tomatoes, and lift gently onto a flat dish. Garnish with parsley, and serve. TURNIPS IN GRAVY. Slice the turnips and put them, with two ounces of butter, into a stewpan, shaking it round till they are browned. Season with salt, pepper, a teaspoon of sugar, and a little mace. Pour over them a quarter of a pint of good brown gravy, and when quite hot serve them in it. GREEN VEGETABLES. Boil green vegetables in salted water until done, and then put in cold water. You can keep green vegetables fresh this way for several days. Use them afterward in a like manner as canned vegeabtles. JAMES H. WALI^BI^ § GO. IMPORTERS AND RETAINERS- line irij Goods tlovelfies CARPETS, UPHOLSTERY, Wabas^ Avenue arid Adams St., - CHICAGO. TELEPHONB No. 8S0O. N. C. SAFFORD. ,lrrom I~ B. SAFFORD A. B. SAFFORD. *' '5A*FOKD- B. T. SAFFORD PIANOFORTE MANUFACTURERS AND DEALERS IN Sheet Music and General Musical Merchandise, TUNING AND REPAIRING A SPECIALTY. Office and Salesroom: Factory: 352 West Madison St. | 708 Washington Bd. TELEPHONE 42O0. CHICAGO. St. Benediotue Olive Oil Is a Sublime Virgin Oil of excellent flavor, pressed from selected olives. Palatable and nutricious, grateful to the system, beneficial in many diseases. It is specially recom- mended by the medical profession. For salads and for table purposes generally it stands pre-eminent. Oi OTSTVmD db CO., Agents, IinporU-rs :iml Grocers, 110 and 112 Madison Street, Chieago; and 95 East Third Street, St. Paul. FRANGIS SQUA1R, Manufacturing andiispensing Bliemist, DEALER IN Fine Toilet Requisites, Proprietary Articles, Perfumery, Etc. MANUFACTURER OF Squair's "Perfection" Kumyss, 30 cents a bottle, $3.25 per dozen. 567 W. Madison St., K. E. Cor. Ogden Ave. SALADS. CREAM DRESSING FOR SALADS. Mrs. J. R. Lyons. One cup sweet cream, it must be perfectly fresh; one table- spoonful corn starch, or very fine flour; whites of two eggs, beaten stiff; three tablespoonfuls vinegar, two tablespoonfuls best salad oil (four tablespoonfuls melted butter is better), two teaspoonfuls powdered sugar, one teaspoonful (scant) of salt, half a teaspoonful pepper, one teaspoonful made mustard. Heat cream almost to boiling; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time; add the sugar, and take from fire. When half cold beat in whipped whites of eggs. Set aside to cool. When quite cold, whip in the oil, pepper, mustard and salt, and if salad is ready add the vinegar, and pour at once over it; especially nice for let- tuce. If for chickens, use only white meat. CREAM SALAD DRESSING. Mr. De L. B. Half a cupful of vinegar, two teaspoonsful of mustard, three eggs, one cupful of cream. Scald the vinegar and mustard, and let it cool a little, then add the eggs beaten very light, lastly add the cream. Cook in a farina kettle until it is the consistency of boiled custard. SALAD DRESSINC. Mrs. t>. R. B. Yolks of four eggs, five tablespoons of Lucca oil (sweet oil), one cup of new cold milk, one half cup of vinegar, salt, mustard and pepper. Beat the eggs and oil slowly together, add milk and vinegar. Set the saucepan on the fire until the mixture becomes thick, stirring all the time. Set away to cool. When cold, season with the salt, mustard and pepper. 52 SALADS. SALAD DRESSINC. Yolks of four eggs, two-thirds cup vinegar, one teaspoonful salt, one and a half teaspoonfuls made mustard. Mix the vinegar, mustard and salt well together and add {the yolks, well beaten, just before putting on the fire. Boil and stir rapidly. When done it should be smooth and thick. When cool add four tablespoonsful salad oil, and one half cup of cream. CELERY SAUCE. Cut the tender parts of a head of celery very fine. Pour on water enough to cover them and no more. Cover the sauce- pan and set where it will simmer an hour. Mix together two tablespoonsful of flour and four of butter, When the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper.. Boil up once, and serve. HOLLANDAISE SAUCE. Half a teacupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cupful of boiling water, half a teaspoonful of salt. Beat the butter to a cream; then add the yolks, one by one, the lemon-juice, pepper and salt. Place the bowl in which these are mixed in a sauce- pan of boiling water. Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time. When like soft custard it is done. This sauce is nice for meat or fish. MAYONAISE SAUCE. Take the yolks of three raw eggs, one even tablespoon of mus- tard, one of sugar, one teaspoon of salt, and pepper to taste. Break the yolks into a bowl; beat a few strokes, and add grad- ually the mustard, sugar, salt and pepper. Take one-half of a pint bottle of the best olive oil and stir in a fewdrops at a time. The sauce will become firm like jelly. When one-half of the half pint is used add the juice of one lemon by degrees with the Perfectly Pure Extracts of CUoicest Fruits, THK BEST. IToequiUed Strength for all. Tliouitauds of Kross sola. Winning friends everywhere. DEALtftS TREBLE SALfcS WITH THEM. /^^^J^ EVERY LOVER of PERFECTLY PURE iriii DKI.IC others. NO A1>XT1 COLTON'S SELECT FLAVORS tff-ASK YOUR GROCER FOR THEM.-SJ LA.BOKATOBT (Home Dept.), NEW YORK OFFICE, WE8TFIEID, MASS. 63 PARK PLACE. _ IOUS FLAVORS to test and compare COLTON'S with ADULTERATION or COLORING has ever been used in from the first day offered on the market. TABLE DELICACIES, Preserved Fruits, Jellies, Plum Puddings, Boned and Potted Meats, Canned Fruits and Vegetables, m ASK YOUR GROCER FOR THOSE PUT UP BY ©irtke gFott]er§ (sp., ROCHESTER, N.Y., Who make a Specialty of supplying an Extra .Quality. 'ARSON E&<£ WABASH ^°yp|r=~ AND ADAM? Invite special attention to their OUR SPECIALTIES: Table Linens* Table Covers, Table Napkins, Carving Cloths, Table Doylies in Round and Square, Finger Doylies, Dinner, Tea and Lunch Sets, Tray Cloths, Pattern Cloths with Napkins to match. NEWEST PATTERNS. LATEST DESIGNS. P. Centemeri & Co.'s "Perfect fitting" pi Gtom Van Doren & Maynard, ,>s>^«.SOLE AGENTS, <5k. ^Jo&ip ©Foeep fop the &=== # N. B. — None Genuine without the letters "A. B. C." on top of the loaf. This Bread is Guaranteed the Best that can be made. KENNEDY BISCUIT WORKS FACTORIES: Cambridgeport Mass., . . . 498, 500, 502 Main St. Chicago, 111., . . '. 44, 46, 48, 50 S. Desplaines St For generations the name of KENNEDY has stood as a synonym of all that is purest and best in the manufacture of Fine Biseait, Ct*aekei*s and Cakes We manufacture more than two hundred varieties. Among the choicest, which are admitted to be unequaled, are the Zephyr, Albert, Zephyrette, Beatrice, Jockey Club, Oswego, Thin Water, French Roll Wafer, Cold Water, Sugar Wafers, Cream Biscuit, Graham Wafers, Cambridge Tea, Oatmeal Wafers. All of these varieties are very desirable for luncheons, receptions, etc. We also manufacture a large variety ofcheaper goods for more general use. Quality always guaranteed. Respectfully, F./c. KENNEDY 60MPANY. E. A. & W. HOWELL, ^Practical Upholsterers^ Repairers, Manufacturers and Renovators OF ALL KINDS OF Furniture and Bedding. FURNITURE And all kinds of Household Goods PACKED and SHIPPED by Experienced Men. 551 MADISON STREET. Near Ogden Avenue. BREAD, ETC. 67 SALT YEAST BREAD. Mrs. H.J. Jones. One teacup sweet milk, boil and stir in two tablespoons meal while hot at night. Next morning add one cup hot water, one full cup of flour, one tablespoon sugar, one teaspoon salt to the milk; mix well. Put in a vessel in a warm place; when light, take three quarts sifted flour; large spoonful of lard, a little more salt; mix as soft as you can kneed, which do thorough- ly until it thickens. Let it rise and bake in quick oven. BROWN BREAD. One quart oatmeal scalded, one quart ryemeal or graham flour; one cup yeast, one cup molasses, large teaspoonful salt, small teaspoonful soda. Put in pan, let it rise; bake five hours. CORN BREAD. Mrs. Hammond. Two cups corn meal, one cup flour, one teaspoonful salt, one tablespoonful sugar, two eggs, two cups milk, one heaping spoonful baking powder; and half as much more, dry in flour. CORN BREAD. One cup of "Cerealine,'-' one and a half pints of corn meal,, one teaspoon of salt, thi-ee eggs, one and one-fourth pints of milk, one tablespoon of sugar, one-half pint of flour, two teaspoons of baking powder; two tablespoons of lard. Sift the corn meal, flour, sugar, salt, and baking powder togeth- er; rub in the lard cold; add eggs, well beaten, milk, and "Cerealine"; mix into a moderately stiff batter; pour it from the; bowl into a shallow cake pan, and bake in a rather hot oven» STEAMED BROWN BREAD. Mrs. Hill. Two coffee cups cornmeal, two coffee cups graham flour, two- thirds coffee cup New Orleans molasses, two eggs, small spoon salt, one teaspoon soda stirred into the molasses until it is all foam, and milk to form a soft batter. Steam three hours. (8) 08 BREAD, ETC. BROWN BREAD. Mrs. Raymond, Boston. One quart milk, two cups of ryemeal, three cups of Indian meal, one cup of molasses, one tablespoon of salt, one table- spoon of soda. Steam or bake two and a half hours. BROWN BREAD. Mrs. Lason. One-half teaspoon soda dissolved in a little warm water, one cup sour milk, put soda in one-half cup molasses, little salt, one egg or two yolks and one white, graham flour (and a little wheat flour); don't put too much flour in, mix lightly. Steam one and a half hours. Keep water boiling constantly. BREAKFAST COFFEE CAKES. Three cups bread sponge, one-half cup butter, little sugar, one egg. Roll thin as baking powder biscuit. Cut out with tumbler or cake-cutter; sprinkle over a little sugar, cinnamon, and little bits of butter. As our family is small, I only use one- half the recipe. ALBANY BREAKFAST CAKES. Time, half an hour. Six eggs, one quart of milk, a tea- spoonful of salt; a piece of saleratus the size of two peas, and sufficient flour to make a thick batter. Beat the eggs very light, and stir them into a quart of milk. Add the salt and salaratus, dissolved in a little hot water. Stir in sufficient flour to make a thick batter, rub some small tins the size of a tea-saucer with butter, and half fill them with the batter. Bake them in a quick oven. BREAD, ETC. "JOHNNY CAKE." A Recipe by Bishop Williams, of Connecticutt. A forgetful old Bishop, all broken to pieces, Neglected to dish up for one of his nieces A recipe for "corn-pone," the best ever known. So he hastes to repair his sin of omission, And hopes that in view of his shattered condition His suit for forgiveness, he humbly may urge, So here's the recipe—and it comes from Lake George. Take a cup of corn meal, and the meal should be yellow, Add a cup of wheat flour, for to make the corn mellow; Of sugar a cup, white or brown, at your pleasure, (The color is nothing, tbe point is the measure.) And now comes the troublesome thing to indite, For the rhyme and the reason they trouble me quite, For after the sugar, the flour and the meal— Comes a cup of sour cream, but, unless you should steal— From your neighbors I fear you will never be able— This item to put upon your cooks' table. For sure and indeed in all towns I remember, Sour cream is as scarce as June bugs in December. So here an alternative nicely contrived, Is suggested at once your mind to relieve, And showing how you without stealing at all, The ground that seemed lost, may retrieve. Instead of sour cream, take one cup of milk, "Sweet milk," what a sweet phrase to utter. And to make it cream like, put into the cup Just three tablespoonsful of butter, Cream of tartar, one teaspoonf ul, rule dietetic, How nearly I wrote it down, "tartar emetic." But no: cream of tartar it is without doubt, And so the alternative makes itself out. 70 BREAD, ETC. Of soda, the half of a teaspoonful add— Or else your poor corn cake will go to the bad. Two eggs must be broken without being beat, Then of salt a teaspoonful, your work will complete. Twenty minutes of baking are needful to bring To the point of perfection this "awful good thing." To eat at the best, this remarkable cake— You should fish all day long on the royal named lake, With the bright water-glancing in glorious light, And beauties unnumbered bewildering your sight. On mountain and lake, in water and sky, And then when the shadow falls down from on high. "Seek Sabbath Day Point" as light fades away— And end with this feast the angels long day. Then, then you will find without any question That an appetite honest waits on digestion. ENCLISH BREAKFAST CAKE. One cup milk, one tablespoonful of butter, one tablespoonful sugar, one egg, one pint flour, one teaspoonful cream tartar, one-half teaspoonful soda. BREAD CRIDDLE CAKES. Mrs. LeRoy. Put three slices of dried bread to soak over night in some milk. In the morning add two eggs well beaten, one teaspoon of soda, a good cup of flour and a little salt. SOUR MILK CRIDDLE CAKES. One quart of sour milk, one large teaspoonful soda, one tea- spoonful salt, two eggs, flour enough to make a thin batter. GRAHAM BREAD. Mrs. Hayes. One quart warm water, one-third teacup syrup, one teaspoon- ful salt, one half cup yeast. Make as thick with graham flour as can be stirred with a spoon. Mulford's Railroad Ji^et fl^pey, 7© czi_af=?k street, • CHICAGO. • Lowest Rates Guaranteed to all Points by Rail. Tickets Bought, Sold and Exchanged. TELEPHONE NO. 2007. JOHNSON'S 480 and 969 MADISON ST., and 714 YAH BUM ST. E. JOHNSON, Prop. CHICAGO, ILL. All our Goods are Home Made, Wedding and Party orders a Specialty. BREAD, ETC. 71 GRAHAM BREAD. One pint yeast, same as used for white bread, stir in a pint of warm water and a little salt, then add graham flour unil you have a thick batter. Bake fifteen minutes longer than the same size loaf of white bread. It will not rise as much as other bread. GRAHAM BREAD. Take the "sponge" of white bread when light, enough for one loaf or two, as you wish, and mix in enough graham flour to make a moderately stiff loaf; place in a pan, and, when light, bake. You can add a little sugar or molasses if you like. Can also make very nice rye bread in the same way. GRAHAM BREAD. Graham three quarts, two quarts warm water, one half pint yeast, one teaspoonful soda, one half pint sugar. Mix with a spoon. Pour into deep tins, well greased, and set in a warm place till quite light. Bake with a steady moderate heat two hours. This recipe makes three good loaves. GRAHAM PUFFS. One egg, one pint sweet milk, one pint graham flour and a pinch of salt; beat the egg thoroughly; add the milk, then the flour gradually; beat the whole mixture briskly with an egg beater; pour into cast-iron gem pans, well greased and piping hot; bake in a very hot oven. This mixture is just sufficient for twelve gems. GRAHAM PUFFS. Sift together one and one half pints of graham flour, one teaspoonful of salt and three teaspoonfuls of baking powder. Mix with this one pint of milk and two well-beaten eggs until a smooth batter is obtained. Fill cold, well greased gem pans half full with the batter, and bake in a hot oven for ten minutes. GRAHAM CAKES. Mrs. Raymond, Boston. One cup graham, one cup flour, one egg, one cup ot milK a little salt and sugar. BREAD, ETC. 73 HOMINY BREAD. Mrs. H. J. Jones. Take cold boiled hominy (grits) and add one egg, teaspoon of butter, salt to taste, and milk to make like pudding batter. Bake in a baking dish for breakfast. BAKED HOMINY GRITS. Miss Lovejoy. One quart milk, one cup grits, two eggs and salt. When the milk and salt boil, stir- in grits and boil one half hour. When cool beat the eggs, and beat them well into hominy. Bake one half hour. MUFFINS. One pint of milk, three tablespoonsful of yeast, make a thin batter. In the morning add one egg and one spoonful of sugar. Bake in cups. MUFFINS. Mrs. H. L. Hammond. Three-quarters pint milk, one pint flour, one heaping tea- spoonful baking powdef, one-half teaspoonful salt, two eggs, butter size of an egg. EGGLESS MUFFINS. Mrs. Oakley. Half a cupful of butter, two cupsful of sweet milk, three tea- spoonsful of baking powder, one scant quart of flour, a pinch of salt, a quarter of a cupful of sugar. MUFFINS ENGLISH STYLE. One pint of "Cerealine," a little salt, two and one half tea- spoonfuls of baking powder, one and three-fourths pints of flour, one tablespoonful sugar, one and one-fourth pints of light cream. Sift the flour, salt, sugar and baking powder together; add the milk and "Cerealine," and mix into a smooth batter, a little stiffer than for griddle cakes; have the griddle heated evenly all over; grease it and lay the muffin rings on the grid- dle; fill them half full, and when risen well up to the top ot 74 BREAD, ETC. the rings, turn them over gently with a cake turner; they should not bake brown, but of a nice buff color; when all are cooked, pull each one open in half, and toast delicately; butter well, and serve on folded napkin, piled high and very hot. QUICK MUFFINS. One cup milk, one cup flour, one egg, well beaten, salt. Have your gem-irons very hot; fill oue-half full and bake quickly. These are delicious with good butter and maple syrup. RAISED MUFFINS. Two large tablespoons of sugar, one tablespoon of butter, beat together, add two eggs, well beaten, a good pinch of salt, dissolve one-half cake yeast in one pint of warm milk, stir all together, add enough flour to make a stiff batter. Make up the muffins as late as possible in the evening, let rise over night. About an hour before breakfast, put in well greased muffin rings; let rise about half an hour; bake twenty minutes in a quick oven. Fill the rings about half full. SWISS MUFFINS. One quart flour, two eggs, one teaspoon sugar, one tablespoon, lard, one tablespoon butter, one-half cup yeast; mix well with one cup milk. Let it rise, work and roll out about half an inch thick. Cut one larger than the other, place small one on top, with melted butter between. Let rise and bake. OATMEAL CAKES. One cup rather fine oat-meal; three cups water, stirred together and allowed to swell. Butter a pie-tin, and turn the batter in, and bake half an hour, or until a rich brown. Salt, of course. BREAD, ETC. 75 OATMEAL OEM8. Take one cup of oat-meal and soak it over night in one cup of water; in the morning add one cup of sour milk, one tea- spoon of saleratus, one cup of flour, a little salt. They are baked in irons as other gems and muffins. If on first trial you find them moist and sticky, add a little more flour, as some flour thickens more than others. ROLL8. Mrs. Hammond. At noon, take two quarts of flour, and put into it one large tablespoonf ul of lard. Make a hole in the center and set it away. At night, take one cup of yeast, one half cup white sugar, and mix thoroughly with a pint of cold boiled milk. Add a little salt, and pour into the hole in the flour, and set away until morning, without stirring. Then with a stiff knife work in the flour, but do not knead. Let it set until it rises, then knead and roll out thin as doughnuts; cut out and fold together and set away to rise. Do not let the rolls touch when in the pan. CINNAMON ROLLS. Take a piece of pie crust, roll it out, cut it in narrow strips* sprinkle cinnamon over it, roll it up tight, put it in a clean tin pan, which has been well oiled with butter, brown nicely and bake. Then serve on the table. FRENCH ROLLS. Into one pound of flour rub two ounces of butter and the whites of three eggs, well beaten; add a tablespoonf ul of good yeast, a little salt, and milk enough to make a stiff dough; cover it and set it in a warm place till light, which will be an hour or more, according to the strength of the yeast. Cut into rolls, dip the edges into melted butter to keep them from sticking to- gether, and bake in a quick oven. 76 BREAD, ETC. OSCAR WILDE ROLLS. Mrs. W. A. Hammond. Two teacups raised dough, one-half teacup sugar, two table- spoonfuls hutter, one egg. Mix thoroughly and roll out about an inch thick. Cut in strips about an inch wide. Commence at one end of a strip aud wind the strip round the center like a mat. Set them in a warm place for twenty minutes. Bake in a hot oven. About five minutes before they are done brush over the tips with sugar and water. Very good. PARKER HOUSE ROLLS. One pint scalded milk. Let it cool, and add two tablespoons sugar, two of lard, two of yeast, a little salt. In winter mix in batter over night, in morning knead; set to rise again, and at noon roll out very thin, cut in large rounds, put on a piece of butter and lay the dough over. Let it rise again, and bake for tea. In summer mix early in the morning instead of at night. TEA ROLLS. One tablespoon butter, one quart flour, two teaspoonsf ul bak- ing powder, one-half teaspoon salt; milk to make a soft dough. Warm the butter, mix the baking powder into the flour, mix well together, and then turn out on the board and knead to make it smooth; roll out one-half inch thick and cut with a large round cutter, then fold each one over to form a half-round, wetting a little between the folds to make them stick together; place them apart on the buttered pans, wash them over with milk so as to give them a gloss, and bake immediately in a hot oven twenty minutes. RYE TEA CAKES. One pint sweet milk, two eggs well beaten, one tablespoonful brown sugar, one-half a teaspoonful of salt; stir into this suf- ficient rye flour to make it stiff as common griddle-cake batter. Bake in gem pans one-half an hour. Serve hot. BREAD, ETC. 77 TEA BISCUITS. Two and one-half pounds flour, three ounces butter, two tea- spoonsful baking powder, one pint milk, a pinch of salt. Rub butter, flour and baking powder; then add the milk, roll it out one inch thick, cut out, bake in hot oven. HUCKLEBERRY CAKE. Mrs. C. C. Fisher. Two-thirds cup of sugar, one tablespoon of butter; cream the two together; two-thirds cup of milk, two cups of flour, one egg, two and one-half teaspoons of Horsford's baking powder, one pint of huckleberries (dry); rub the berries in flour to prevent settling. RYE CAKES. Mrs. Raymond, Boston. 1 cup of milk, one quarter cup of sugar, one half cup of butter (small), one egg, one pint rye meal, one teaspoonful of cream tartar, one half of soda. RUSKS. Take enough "of light dough and work in a teacup of sugar and nearly as much shortening, mould out same as for light biscuit. Or, take a cupful of yeast, half a cup of lard or but- ter, a little soda; knead together, and when it rises mould out, and raise again before baking. RUSKS. Rusks reqnire a longer time for rising than ordinary rolls or biscuits. If wished for tea one evening, begin them the day before. In cold weather, to make up two and a half quarts of flour, mix into a paste with one pint of boiling water, two tablespoonf uls of sugar, three of flour, and two large Irish po- tatoes, boiled and mashed smooth. In the evening make up dough with this sponge, adding three well-beaten eggs, three- quarters of a pound of sugar, and half a pint of fresh milk. Set it away in a covered vessel, leaving plenty of room for it to 78 BREAD, ETC. swell. Next morning work into the risen dough, which should not be stiff, a quarter of a pound of butter and lard mixed. Make into rolls or biscuits, and let the dough rise for the second time. Flavor with two grated nutmegs or half an ounce of pounded stick cinnamon. When very light, bake in a quick, steady oven till of a pretty brown color; glaze with the yolk of an egg, and sprinkle lightly with powdered white sugar. FRENCH TOAST. Two-thirds of a pint of milk; one egg well beaten; a little salt. Take six slices of bread, dip into custard (uncooked) one by one; then fry in a little butter till a delicate brown. For sauce, melted sugar with a little cinnamon added. This is very nice, and a good way to use up stale bread. A good lunch dish. CHEESE TOAST. Melt new cheese in a buttered pan in a hot oven; when melted stir in mustard and cayenne pepper; pour over fried toast and serve. RICH WAFFLES. Make a thin paste with eight ounces of flour, six of pulver- ized sugar, two eggs, a few drops of essence to flavor, one-half a liquor glass of brandy or rum, and milk. Warm and butter both sides of the mold, put some of the paste into it; close it gently, set it on the fire, turn it over to heat both sides equally, dust them with sugar when done, and serve either warm or cold. It takes hardly a minute for each, with a good fire. WAFFLES. One pint of milk, three eggs beaten separately, two teaspoons baking powder, one tablespoon melted butter, a little salt, flour enough for a pretty stiff batter. E. B. fAoore & go.* + + + + + + + + + Wood yv^os/nc, * * Parquet Floors, * Rbgo™ Wood ©arret. gateBsr's Boston JS>®fisl5- STAMP FOB BOOK OF DESIGNS. 43 Randolph Street, • CHICAGO. PASTRY, PIES. "For nothing lovelier can be found in woman than to study household good, and good works in her husband to promote."—Milton. One pound of sifted flour, one pound of fresh butter, two tea- spoonfuls of cream of tartar, one teaspoonful of soda, a little water. Work one-fourth, of the butter into the flour until it is like sand; measure the cream of tartar and the soda, rub it through a sieve, put it to the flour, add enough cold water to bind it, and work it smooth; dredge flour over the pasteslab or board, rub a little flour over the rolling-pin, and roll the paste into about half an inch thickness, spread over the whole surface one-third of the remaining butter, then fold it up; dredge flour over the pasteslab and rolling-pin, and roll it out again, then put another portion of butter, and fold and roll again, and spread on the. remaining butter, and fold and roll for the last time. A LIGHT PUFF PASTE. One pound butter, one p >und flour, mix the flour with one" quarter of the butter, by rubbing it together and add enough cold water to make it the consistency of bread dough, roll this out to the thickness of one-half inch, put the balance of the butter on this in one lump and fold the four corners of the dough over the butter, entirely covering it, then roll it out to the thickness of one-quarter inch as nearly oblong as possible; then fold the ends over to the center until the sheet is about four inches wide; then roll it out again. Let it rest one-half hour each time and roll it out four times. 80 PASTBY, PIES. PUFF PASTE. One cup cerealine, two cups butter, one teaspoon baking powder, one large cup of ice-water, three cups sifted flour, yolk of one egg, a little salt. Sift the flour with the baking powder ; place it on a pastry- slab or moulding-board, then add the cerealine, and mix thoroughly ; form the whole into a ring, place the egg-yolk and salt in the center. Add a little ice-water, and from the inside of the ring gradu- ally take flour, and adding ice-water every time until you have a smooth, firm paste, very tenacious and lithe. Place it on ice for fifteen or twenty minutes, then roll out to the size of a dinner plate. Work the salt and buttermilk all out of the butter, and cut the butter in small pieces, and place on the dough. Work the edges of dough over the butter, carefully covering it. Turn it upside down, and roll it very thin ; turn it back again, and fold into a three square. Repeat the rolling and folding three times. Between each turn or operation of folding and rolling, put the dough on a thin tin on ice. As soon as it chills it will roll easily. CHERRY PIE. Choose fair ripe cherries, the large black English being the best for this purpose; wash and look them over carefully, fill the pie-plate evenly full, strew sugar over the top, dredge in plenty of flour, cover with a moderately thick upper crust, and bake one hour. COCOANUT PIE. Put a cup of cocoanut to soak in sweet milk as early in the morning as convenient. Take a teacup of the cocoanut and' put it into a coffeecup, and fill up with milk. When ready to bake take two tablespoons of flour, mix with milk, and stir in three-fourths of a cup of milk (or water), place on the stove, and stir until it thickens. Add butter the size of a PASTBY, PIES. 81 walnut while warm. When cool add a little salt, two eggs, saving out the white of one for the top. Sweeten to taste. Add the cocoanut, heating well. Fill the crust and bake. When done, have the extra white beaten ready to spread over the top. Return to the oven and brown lightly. NO. 2. Open the eyes of a cocoanut with a pointed knife or a gimlet, pour out the milk into a cup, then break the shell and take out the meat and grate it fine. Take the same weight of sugar and the grated nut and stir together ; beat four eggs, the whites and yolks separately, to a stiff foam, mix one cup of cream and the milk of the cocoanut with the sugar and nut, then add the eggs and a few drops of orange or lemon extract. Line deep pie-tins with a nice crust, fill them with the custard, and bake carefully one-half an hour. CUSTARD PIE. Line your plate with pie crust, and fill it with a mixture of three eggs, one pint milk, one-half teacup of sugar, bake it in a medium hot oven, flavor with mace. For cocoanut pie, use the same custard as for custard pie, but put cocoanut in the plate before you pour the custard on it. FRUIT PIE. Line a soup plate with a rich paste, and spread with a layer of strawberry or raspberry preserves, over which sprinkle two tablespoons of finely chopped almonds (blanched of course), and one-half ounce of candied lemon peel cut into shreds. Then mix the following ingredients: One-half pound white sugar, one-fourth pound butter, melted, four yolks and two whites of. eggs and a few drops of almond essence. Beat well together and pour the mixture into the soup plate over the preserves, etc. Bake in a moderately-warm oven. When cold sprinkle or sift a little powdered sugar over the top. A little cream, eaten with it is a great addition. *rf=?e: 1VICDTSI~r HOUSE, The Palace Hotel of Chicago. GEO, A. COBB. JOHN A. RICE & CO. M. O'BRIEN. RATES, $3.00, $3.50 & $4-00 PER DAY. SPECIAL CONTRACTS WILL BE MADE. ALEX. MOODY. CHAS. E. WATERS. MOODY & WATERS, ( MANUFACTURERS OF j HOME*MADE*PIES. Office and Salesroom: 39 & 41 N. GREEN STREET, Bakery: 216 & 218 WEST LAKE STREET, COR. GREEK STREET, CHICA60.. Telephone 4192. 84 PA8TET, PIES. MINCE MEAT. Mrs. Wit wall. Five and one-half pounds of meat before boiling, two and one- quarter pounds suet, two and one-half pounds stoned raisins, one and one-half pound currants, three-quarters of a pound of citron, small, thin pieces, two pounds brown sugar, one-half pint good molasses, one pint brandy (nearly a quart), one pint white wine (Madeira), one-quarter cup each of salt, cinnamon, allspice; one and one-half nutmeg, one-half tablespoon mace. MINCE MEAT. Three pounds meat (after it is boiled), four pounds suet, three and one-half pounds raisins, one and one-half pounds currants, one-half pound dried cherries, and mace to your taste. Four pints of white wine, one pint brandy, four pounds brown •agar. MINCE MEAT. Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar, two cupfuls molasses, two cupfuls butter, two pounds raisins, one quart cider, three tablespoons cinnamon, two tablespoons all- spice. CREAM RASPBERRY PIE, Puff paste, one quart of raspberries, sugar to taste, a good teacup of milk, a pinch of soda, half a teaspoon of corn flour, one tablespoon of white pounded sugar, whites of two eggs. Line a pie-dish with puff paste, and fill with raspberries, sweetened to taste. Cover with pastry, but do not press this down at the edges ; also rub the edge of the lower crust to pre- vent adhesion, and bake in a brisk oven. While it is cooking heat a small teacup of milk, with a pinch of soda in it, and stir into it the corn flour, which should be previously wetted with a little cold milk, add the white sugar, and cook for three minutes, pour the mixture into a small basin, and beat in the frothed whites of two eggs, whip to a cream, and let it get cold. When HOW TO COOK Meats, vegetables and everything edible in a most healthful and appetiz- ing style is an Art that all who pretend or aspire to be good housekeepers ought to acquire some knowledge of, if not become proficient in. It was the boast of Dumas (Senior), not that he could write most attractive works of fiction, but that he could beat any professional in Paris preparing maccaroni and many other dishes for the table. It is likewise an Art to know how to travel in the speediest, safest and most comfortable manner. Those only have acquired it who take the "GREAT ROCK ISLAND ROUTE," When journeying to any destination west, southwest or northwest from Chicago, or returning thereto in corresponding opposite directions. Its Fast Limited Express Trains (daily each way), save FrVE Hours on former time schedules between Chicago and Council Bluffs, St. Joseph, Atchison, Leavenworth, and Kansas City, connecting at all those points (in Union depots) with fast trains through to California and Pacific Coast points. The Rock Island Passenger Equipment consisting of comfort- able day coaches, elegant reclining chair cars, gorgeous dining cars (serving delicious meals) and Pullman palace sleeping cars (berths at reduced rates) is unsurpassed by that of any other line in America. The CHICAGO, KANSAS & NEBRASKA R'Y, (ROCK ISLAND ROUTE.) Extends via St. Joseph and Kansas City to all points in Southern Nebraska and Kansas to the Indian Territory and beyond. This road is doing a magnificent business, and is thoroughly equipped with all the facilities for transportation of passengers and freight in the most direct and satisfactory manner. Those desiring to visit any part of Kansas, with a view to seeing or locating lands, should avail themselves of the Cheap Excursion Rates now offered by the Rock Island to all points in Kansas and Nebraska, with stop-over privileges. k- ,» California Round Trip Excusions also daily. For tickets at lowest prices, sleeping car berths, maps, folders, copies of "Western Trail," or any desired information, call at 104 Clark street, or address E. ST. JOHN, E. A. HOLBROOK, Cen'l Manager, Gen'/ Ticket and Passenger Agent CH1CASO. PUDDINGS, CUSTARDS, CREAMS, ETC. CENUINE APPLE-DUMPLINC8. The dumplings of our forefathers has been one of the neglected dishes of late years. The best way to make them, indeed the only old-fashioned "sure enough" way, is to pare and core very large apples, fill the hollow where the core is taken out with a little butter and sugar beaten together and flavored with nut- meg. Have ready some dough blankets made in the same way as tea biscuits, roll each apple in a blanket and join the edges by pinching them together. Then drop them into boiling water, cover them closely and boil steadily and uninterruptedly for about twenty minutes. The water must not stop boiling nor must the cover be removed until the dumplings are done. They should be served hot with hard sauce. STEAMED APPLE DUMPLING. Pare, core and slice thin four apples; make the paste of one tablespoon of butter, mixed in one pint of flour; two table- spoons baking powder, a little salt, and milk to form paste. Roll out and put the apples over the paste; roll up and steam two and one-half hours; eat with vanilla sauce. APPLE FRITTERS. Four eggs, two quarts of flour, two cups of sugar, one pint of currants, two teaspoons baking powder, three pints of milk, one teaspoon cinnamon, one teaspoon allspice, two quarts chopped apples; make in cone shapes, and fry in lard. 88 PUDDINGS, CUSTARDS, CREAMS, ETC. APPLE FRITTERS. Mrs. H. H. Brown. Pare and core the apples, and cut in slices about one-third of an inch thick; dip in the batter, and fry six minutes in boiling fat. Serve on a hot dish. Apples may be sprinkled with a little nutmeg, and let stand an hour before fried. Peaches, pears, pineapples, bannanas, etc., either fresh or canned, may be used for fritters. FRITTER BATTER. Mrs. H. H. Brow«. • One pint of flour, half pint milk, one tablespoon of butter, one teaspoon of salt, two eggs. Beat the eggs light; add the milk and salt to them; pour half of this mixture on the flour, and when beaten light and smooth add the remain- der of the butter; fry in boiling fat; sprinkle with sugar, and serve on hot dish. You can add two tablespoons of sugar to this batter when used with fruit. BOILED APPLE TAPIOCA. Mrs. Newell. Wash and soak over night one large cup of tapioca; boil in a farina kettle until very clear, with just enough water to cover it. Before you put the tapioca on to boil, pare six large apples and slice into a stewpan, put on top of apples two lemons sliced, removing the seeds; put on this one large cup of sugar, and just enough water to keep the apples from burning; set pan on the back of the stove, cook slowly until very brown. When tapioca is good and clean, mix both apples and tapioca together and mash through a colander. APPLE PUDDING. Mrs. D. W. Coan. Pare and slice enough sour apples to fill a round pudding dish holding a quart or little over; put two tablespoons of water into the dish with the apples; take two teaspoons sifted flour, PUDDINGS, CU8IABDB, CREAKS, ETC. 80 two teaspoons baking powder, butter size of an egg;, one egg beaten ligbt, and enough sweet milk to mix the ingredients together into a very stiff batter; spread this over the apples evenly with a knife; bake in a moderate oven from one-half to three-fourths of an hour, and serve hot with cream and sugar, or any kind of sauce which is preferred. It may be steamed. ENGLISH APPLE PUODINC. Paste, take twelve or fourteen apples, peeled, cored and sliced, and one and one-half cups of sugar. Line an earthenware dish with the paste, pack in the apples, sugar and extract, wet the edges; cover, pinch the edges closely together; place in a sauce- pan half full of boiling water; flavor to suit your taste. APPLE PLUM PUDDING. Mrs. Ryer. Five large apples, chopped; two cups of raisins, two cups of sugar, one cup of sweet milk, two cups of flour, two teaspoons baking powder, one-half cup butter, two eggs, pinch of salt; bake one hour. Serve with hard silver sauce. APPLE SNOW PUDDING. Take one-half pound of the pulp of soaked apples (seven or eight good sized), one-half pound granulated sugar, and the whites of two eggs; beat the latter to a stiff froth; then add a little of the sugar, then apple alternately, until the whole is mixed; continue the beating until light like a sponge. Make a rich custard, put into a dish and pile the snow on top. This makes a beautiful dish and is very palatable. One quart of milk will make enough for twelve persons. BATTER PUDDINC, BOILED. Two cups of "cerealine," one cup of flour, one-half teaspoon of salt, one tablespoon of baking powder, two tablespoons of butter, one-half teaspoon of extract of lemon, three eggs, one pint of LARGEST MORNING CIRCULATION -, , IN CHICAGO. 3fie ^fkago J=Jerald, 8 PAGES FOR 2 CENTS. A. C. Selleck, 755 0 757 (Td\soT) Street, [hardware, purnaces * Flanges, GAS, GASOLINE AND OIL STOVES, IN THE LATEST A-ND BEST PATTERNS. Refrigerators and Ice Boxes. KANKAKEE LINE THE POPULAR ROUTE BETWEEN^ AND CINCINNATI. * The Best and Quickest Route between Chicago and Chattanooga, Atlanta, Macon, Savannah, Jack- sonville, Florida, and all points in the Southeast. * THE ENTIRE TRAINS run through without change between Chicago, Lafayette, Indianapolis and Cincinnati. Elegant Parlor Cars on Day Trains. Pullman Sleepers and Luxurious Reclining Chair Cars on Night Trains. Pullman Sleeping Cars through without change from Cincinnati to Jacksonville, Florida. Special Pullman Sleepers between Chicago and Indianapolis. Trains depart from and arrive at Lake Street, Twenty-second Street,, and Thirty-ninth Street Depots. Chicago. For detailed information. Time Tables, Maps, Rates of Passage of the- Kankakee Line, call on or address J. C. TUCKER, Gen'l N. W. Passenger Agent. CITY TICKET OFFICE, 121 RANDOLPH STREET. PUDDINGS, CUSTARDS, CREAM8, ETC. 91 inch thick, fitting it to the sides and bottom. Fill the mould with alternate layers of cake and fruit; pour in slowly a plain custard made of six eggs, four tablespoons of sugar, one tea- spoon of lemon or vanilla extract. Mix the eggs and sugar, and add a pint of milk by heating two or three minutes. Steam the pudding by putting it in a pan half full of water and setting it in the oven. It will take about three-quarters of an hour to cook. CHERRY PUDDINC. Mrs. H. H. Gregg. One quart pitted cherries and juice, three-fourth box Cox's Gelatine, seven tablespoons of granulated sugar. Put all on the range and bring to a boil. Take off and cool a little. Add a wineglass of cherry or juice of one lemon ; pour into a mould. When cold turn out on a plate, pour over all whipped cream. CHOCOLATE PUDDINO. Mrs. Lovejoy. One quart of milk, three tablespoons corn starch, one cup sugar, yolk of three eggs, three tablespoons grated chocolate, a little vanilla. Steam until stiff, then put on the meringue and brown slightly. Eat cold with cream and sugar. COOOANUT PUDDINO. Soak one cup of cocoanut in milk. Rub one-half cup of butter with one cup of sugar, add three eggs, one cup of flour, a pinch of baking powder, and the cocoanut. Put this in a mould; set it in a pan of water; put both in an oven three to four hours. COTTACE PUDDINC. Mrs. C. C. Fisher. One cup of sugar, butter the size of an egg, one-half cup of milk, two cups of flour, two teaspoons of baking powder, two eggs, vanilla flavoring. Sauce: One egg, one-half cup of sugar, one heaping teaspoon of corn starch, one pint of milk, flavor with vanilla. (10) 92 PUDDINGS, CUSTAKDS, CBEAM8, ETC. DATE OR ANY FRUIT PUDDING. Mrs. Lovejoy. One-half pound dates, one-half pound bread crumbs, five ounces of suet, six ounces of white sugar, two eggs, a little salt, and nutmeg to taste. Steam three hours. If dates are used, make a warm sauce, and flavor with vanilla. DELICATE PUDDINC. One cup granulated sugar, one cup sweet milk, one egg, butter size of an egg, one cup raisins, two teaspoons baking powder, flour to make consistency of cake, steam in greased basin one hour. DELMONICO'S PUDDINC. Heat a quart of milk to nearly boiling, reserve a little to wet three tablespoons corn starch, beat up the yolk of five eggs, with six tablespoons sugar, stir these into the corn starch after being dissolved in the milk, then add to the hot milk, and boil three minutes; then add one teaspoon milk. Turn this into a buttered dish and bake ten minutes. Beat up whites, add three tablespoons white sugar, and one-half teaspoon vanilla. Spread on pudding and brown. Eat cold with cream sauce. FAMILY STYLE PUDDINC. Line a mould with stale bread, put some layer raisins in and bread on top, and fill the mould this way. After the mould is filled, pour a little custard on it and let it soak one hour, then .cover it up and set it in a slow oven about two or three hours. ENCLISH PUDDINC. Mrs. F. M. Chisholm. Three cups of flour, one cup of chopped suet, one cup of chopped raisins, one cup of milk, one cup of molasses, in which dissolve one teaspoon of soda, spice to taste. Steam four hours. PUDDINGS, CTTSTAHDS, CBBAMS, ETC. 93 FIQ PUDDINC. One-half pound of butter, one-half pound of figs cut small, one-half pound of bread crumbs, one-half pound of sugar, four eggs, a little grated nutmeg. Put the butter and figs in a sauce- pan, and simmer fifteen minutes; crumb the bread fine and mix it with the sugar, eggs and nutmeg in a basin, and pour the butter and figs over them; when lukewarm, mix all together. Butter a pudding mould and steam three hours. Serve with any nice hot sauce. FIO PUDDINC. Mrs. H. H. Greee. One pound of figs soaked until soft and then chopped fine, two coffee cups of bread crumbs, one cup of brown sugar, three-fourths pound chopped suet, two eggs, and a little salt. Steam two hours. FRITTERS. Five cups of "Cerealine," one pint of milk, two tablespoons of sugar, a little mace, a little lemon extract, one tablespoon of butter, one-half teaspoon of salt. Mix thoroughly and cook for five minutes; set in a cold pan; when cold cut in pieces; dip into batter and fry, and serve with powdered sugar. CRAHAM PUDDING. Take a pint of water and allow it to boil thoroughly—not simmer—then salt, and stir in very slowly Graham flour—which must be fresh and sweet—until quite thick; after doing so, remove to the back part of the stove, and let it boil slowly for fifteen minutes or more; it must be stirred at intervals to pre- vent burning. Serve nearly cold, with syrup or sugar and cream. INDIAN PUDDING. Into a quart of boiling milk stir Indian meal enough to make a thick batter, with a tablespoon of butter; when cold add four . eggs well beaten, a tablespoon of ginger, a teaspoon of salt, and one-half cup of syrup; mix well and bake three hours in abrown earthen dish, buttered. 94 PUDDINGS, CUSTARDS, CBBAMS, ETC. BAKED INDIAN PUDDINC. For a two-quart pudding use two teacups meal; moisten the meal with cold water; then pour over it one pint of boiling water; add one tablespoon of butter, two teacups of sugar, one cup of raisins, three eggs well beaten before adding, and fill up with sweet milk; season with whatever spice is preferred; bake slowly one-half an hour or more. BOILED INDIAN PUDDING. One and one-half cups sour milk, two eggs well beaten, one small teaspoon saleratus dissolved in the milk; then sift in dry corn meal until of the consistency as if for griddle cakes (per- haps a little thicker); stir in a teacup of dried fruit—cherries are the best; put in a bag and boil one hour. For sauce, sweetened cream flavored with nutmeg. LEMON PUDDING. Mrs. Lovejoy. One quart milk, two cups bread crumbs, one-half cup butter, one cup sugar, four eggs, one large lemon, juice and half the rind, grated; soak the bread in the milk, add the beaten yolks with the butter and sugar, rubbed to a cream, also the lemon. Bake in a buttered dish until firm, and slightly brown. Cover with the whites, a little sugar, and lemon juice. Brown slightly. Eat cold. An orange pudding may be made in the same way. • MOLASSES PUDDINC. Mrs. Willis Blackmail. Three cups of flour, one each of molasses, melted butter and hot water, one teaspoon of soda; steam three hours, serve with a sauce of butter and sugar worked to a cream, with hot water to make it the proper consistency, and flavor with vanilla. You can make a fruit pudding of it by adding a teacup of raisins and one of currants. SimIK'5 (\$K Grocery, 457 W. Madison Street. COMPLETE STOCK. BOTTOM PRICES. FREE DELIVERY. c. m. hotchw 8t co. Importers and Manufacturers of Cloaks and Millinery, REMOVED TO 151 & 153 WABASH AVENUE. FINE PERFUMES. ALFRED WRIGHT'S, SOLON PALMER'S, ATKINSON'S (White Rose), LUBIN'S And other Brands in Bulk. Mcpherson's Pharmacy, Van Buren Street, Cor. Loomis. J. L. Hathaway, ANTHRACITE AND BITUMINOUS 7 *4 38 MARKET STREET.** ♦>♦<« YARDS. 68 Kingsbury St. I Clybourn Place Bridge. 2423 S. Halsted St. | 94 N. Wood Street. TELEPHONE 837. THE CHICAGO CARPET CO. Wabash Avenue, Cor. Madison Street, DEALERS IN Carpets, Furniture and Upholstery Goods, AT LOWEST PRICES. Estimates Given for Furnishing Churches, Hotels ff> Residences Complete. PUDDINGS, OUSTAKDS, CBEAMB, ETC. 95 ORANGE PUDDINC. Cut after peeling, and put into a pudding dish, six juicy oranges, if small use seven, put on them one cup of sugar, make a smooth, thick custard with one pint of milk, the yolk of three eggs, and one tablespoon of corn starch. This should be stirred constantly while boiling, when done pour it on the oranges. Beat the whites to a stiff froth, add one tablespoon sugar and put on top of all. Put the dish in a pan of water in the oven long enough for it to brown on top. To be eaten cold. Can be made the day before it is wanted. ENGLISH PLUM PUDDING. Nine eggs beaten to a froth, add flour sufficient to make a thick batter free from lumps, add one pint new milk and beat well; add two pounds of raisins stoned, and two pounds cur- rants washed and dried, one pound of citron sliced, one-fourth pound bitter almonds divided, three-fourths of a pound of brown sugar, one nutmeg, one teaspoon of allspice, mace and cinnamon, three-fourths of a pound beef suet, chopped line; mix three days before cooking, and beat well again, add more milk if required. If made into two puddings boil four hours. PLUM PUDDINC. One quart of flour, one coffee cup chopped raisins, one teacup of currants, one teacup chopped suet, one-half cup candied lemon finely shred, one cup brown sugar, one teaspoon of salt, two of baking powder, and two cups of sweet milk. Sift the flour, put in the baking powder and salt, mixing thoroughly. Next add the raisins, currants and candied lemons, and incor- porate well with the flour, so they will not sink to the bottom, as they will always do unless mixed first with the flour. Then put in suet and sugar, and lastly the milk, and, after stirring well, put in a bag which has been dipped in boiling water, and boil three hours. Do not let the fire get low so the pudding 96 PUDDIN98, CUSTAEDS, CBEAM8, ETC. will stop boiling, and replenish always from a boiling teakettle. When done, put on a large platter, remove the strings, and turn the bag wrong side out—that is, pull it gently back and it will come off smoothly, if the bag is well scalded. Omit the lemon if you do not care for it so rich. Sauce: One cup sugar, one-half cup butter, one tablespoon of flour, and one egg ; melt the butter in the sauce-pan and stir in the flour until the whole is smooth, then stir in the egg, and pour upon this one pint of boiling water. By adding three tablespoons of brandy it becomes brandy sauce, or the juice and grated rind of a lemon, it is called lemon sauce. PLUM PUDDINC. Mrs. Austin Wiswall. Take ten soft crackers, pound them, put them into a quart of milk and let them stand over night. In the morning rub them through a colander. Beat up eight eggs, one pound of sugar, one cup molasses, one cup brandy, one pound suet, one table- spoon salt, one tablespoon nutmeg, one tablespoon mace, one- quarter pound citron cut in very small pieces, one pound currants, one and one-half pound stoned raisins, and half teaspoon cream of tartar, and one-fourth teaspoon soda, sifted into a scant tablespoon flour. Boil in a mould or cloth for five hours. Serve with a rich wine sauce. Sauce: Three cups sugar, one cup butter, and one-half tumbler wine, Madeira, poured hot over one egg, white and yolk beaten separately. BAKED PLUM PUDDINC. Mix well in a large pan, half a pound of seedless fine raisins, the same quantity of currants, half a pound of bread crumbs, half a pint of boiling milk, half a pound of finely chopped suet, the yolks and whites of three well beaten eggs, a quarter of a pound of moist white sugar, an ounce of candied lemon, the same of orange and citron, half a grated nutmeg, with a small glass of brandy. Bake for one hour in a slow oven in a well buttered mould or dish. PUDDINGS, CUSTABD8, CREAMS, ETC. 99 SPONCE CAKE PUDDINC. Take three or four stale sponge biscuits, or as much stale sponge cake, and .lay at the bottom of a well-buttered dish; beat well six eggs, and stir into them by degrees a pint and a half of boiling milk, three ounces of sugar, and a dessertspoon of grated lemon-peel; then add a tablespoon of brandy, pour the mixture over the cake, and let the pudding stand an hour. Then pour a little clarified butter over the top, cover it with sifted sugar, and bake three-quarters of an hour. TRANSPARENT PUDDINC. Beat eight eggs very well, put them into a stew-pan with half a pound of fine-powdered sugar, half a pound of fresh butter, the grated outer rind of one lemon, and the juice of three. Stir . it over the fire till it thickens, then pour it into a basin to cool. Line the edge of a buttered pudding-dish with thin puff-paste, pour in the pudding, and bake for three-quarters of an hour in a moderate oven. It is a clear, light pudding, very good cold or hot. APPLE SAUCE. Mrs. Jas. Smale. Cook apples with very little water, and rub through a seiver — then beat with an egg-beater, and when light, to pint and a half of sauce, add beaten whites of two eggs; put on ice. (Very good.) DAINTY DESSERT. Mrs. C. E. Cranda.ll. Grate a fresh cocoanut, beat whites of five eggs to stiff froth,, add one pint thick sweet cream, and sweeten to taste. Beat together very light. Serve with cake and berries. LEMON TARTS. Line patty-pans with a rich crust, and bake (prick the bottom of the crust in each pan to let out the air), when done, fill with the recipe for lemon filliner. and return to the oven for a few minutes. * 799541 A 100 PUDDINGS, CUSTAKDS, CREAMS, ETC. CREAM TARTS. Line patty-pans with a rich pie crust, prick them and bake, set them away until serving time. Just before you wish to eat them, whip some rich cream, have the bowl set on ice while ^whipping the cream, add a little powdered sugar and vanilla, and serve. ALMOND CUSTARD. Mrs. J. Anderson. One pint of cream, one-fourth pound almonds (pounded to a paste), three eggs, yolks and whites beaten separately, one cup granulated sugar. Scald the milk, add the yolk, the sugar, the almond paste, and finally the whites, and boil, stirring constantly till it thickens. When almost cold, pour into cups, make a meringue of the whites of three eggs, and three tablespoons powdered sugar, add any preferred extract, and heap upon each cup. "Make custards and blanc manges in the Arnold Steam €ooker." CONCORD CUSTARD. One quart of milk, yolks of four eggs, three heaping table- spoons corn starch, half a cup of sugar, half teaspoon salt, small piece of butter, flavor to taste. Boil, and turn into a pudding dish. Beat the whites of the eggs to a stiff froth, add one tablespoon sugar, spread over the top, and brown in the oven. Serve cold with jelly or preserves. RASPBERRY OR CURRANT CUSTARD. Make a rich syrup of a pint of raspberry or currant juice, poured over eight ounces of loaf sugar. Skim it, and stir gradually into it, over a very slow fire, the well-beaten yolks of six eggs, and continue to stir for five or six minutes, then pour it out, and as it cools, stir in by degrees half a pint of cream, and a tablespoon of lemon juice. Serve in cups. „.. . . Hansom Nos. from 31-70, inclusive, and 72. Chicago Hansom Gab Company. C. A. NEEDHAM, Superintendent. Office and Stables,. . 203,205 & 207 S. Clinton St. TEIiHPflOflE 4403, - For all tUest Side Orders. Order Offices, 39 Monroe Sf. (Clifton House) TEIiEPfiOfiE 5501, « por South Side Orders. TELiEPHOfJE 3278, « Fop fiorth Side Orders. Office Open from 7 A. M. to 1 A. M. The Plgott Time and Fare Keglster attached to all Hansoms belonging to this Com- pany. All Overcharges or Incivilities by the Drivers ot this Company promptly attended to. Victoria Hansoms numbered from 21 to 31, inclusive. uorsfdtik PH0SPHAT1C BAKING POWDER IS THE BEST, BECAUSE It adds the nutritious and strength-giving phosphates required by the system. It makes biscuit that dyspeptics can eat hot. It requires less shortening than any other baking- powder. It makes biscuit that are sweet and palatable when cold. It is the strongest baking powder made. It is recommended by eminent Physicians. No other baking powder has these qualities. Put up in glass bottles. Every bottle warranted. Cook Book free. Rumford Chemical Works, Providence, R. I. CAKES, ETC. "Open thy mind to that which I reveal, and fix it there within; for His not knowledge, the having heard without retaining it." —Dante. MEASURES AND WEICHTS. One pint of sifted flour is one pound. One pint of white sugar is one pound. One tablespoon dry material is one ounce. Two tablespoons liquid is one ounce. ANCEL CAKE. Miss Helen Hill. The whites of twelve eggs, one tumbler of flour, one and one- half tumblers of sugar, one small spoon of cream tartar, pinch of salt. Sift flour and sugar separately and together five times. Beat eggs to a stiff froth. Bake forty minutes in moderate oven. Make thin lemon icing for the top. No flavoring in cake. ANCEL CAKE. Mrs. Raymond. The whites of eleven eggs, one and one-half cups of granu- lated sugar sifted, one cup of flour sifted three times; then add one teaspoon of cream tartar to flour and sift again; one small teaspoon of vanilla. ANCEL CAKE. From Horsford's Cook Book. Take one cup flour and put into it one heaping teaspoon Horsford's baking powder, sift the whole four times. Beat the whites of eleven eggs to a stiff froth, and then beat in one and one-half cups sugar and a teaspoon vanilla. Add the flour and CAKES, ETC. beat lightly but thoroughly. Bake in an ungreased pan, slowly, forty minutes. When done turn it over to cool; place some- thing under the corner of the pan so that the air will circulate underneath and assist the cooling. Cut it out when cool. ALMOND CAKE. Horsford's Cook Book, Blanch and pound in a mortar eight ounces of sweet and one ounce of bitter almonds; add a few drops of rose-water or white of egg every few minutes to prevent oiling, add six tablespoons of sifted sugar and eight beaten eggs, sift in six tablespoons of flour, and work it thoroughly with the mixture. Gradually add a quarter of a pound of creamed butter, beat the mixture con- stantly while preparing the cake or it will be heavy, add two teaspoons Horsford's baking powder. Put a buttered paper inside of a buttered tin, pour in the mixture, and bake in a quick oven. Cover the cake with paper if the oven is too hot. MRS. ECKARDT'S ALMOND CAKE. Ten eggs, one and one-half pounds sugar, one-fourth pound grated chocolate, one-fourth pound choppel almonds, five ounces citron, one teaspoon cinnamon, one teaspoon cloves, one soup-plate grated white bread. Beat the yolks very light with the sugar half an hour, then add almonds and other ingredients. At last beat whites to a very stiff froth, and then bread crumbs, three tablespoons of brandy. Bake in medium oven. When baked spread jelly between layers. Ice with almond icing. BLACK CAKE. ;. t One pint molasses, one pint brown sugar, one pint of butter, one pint sour milk, three eggs, two teaspoons soda, cloves, nut- meg, cinnamon, one pound raisius. Make it very stiff, and bake in a slow oven. This will make two large cakes. 110 C AKE8, ETC. CITRON CAKE. Four eggs well beaten, one and one-half pounds sugar, three- fourths pound butter, one pint sweet milk, one and one-half pounds of flour, one-half pound citron. Cut in thin pieces well floured; two teaspoons Horsford's baking powder. CREAM CAKE. Three eggs, one cup of sugar, one-half cup of boiling water, two cups of flour, two teaspoons of Horsford's baking powder. Beat the sugar and eggs well together, then add the boiling water, and then the flour, to which has been added the baking powder; bake in three layers for about twenty minutes. Vanilla flavoring. CREAM FOR FILLINC. One tablespoon of corn starch wet in a little milk, one cup of milk, one egg, sugar to taste. Put the milk in a basin to boil; as soon as it boils pour in the corn starch which has been dis- solved in a little milk, let it boil about two minutes; then remove it from the stove, sweeten to taste with sugar, and flavor with vanilla. CREAM CAKES. One pint of milk, a little salt. Let it come to a scald, then stir in flour (which has been sifted three times) slowly until thick enough to mould; six eggs stirred in without beating, one by one, then drop into hot lard, fry brown; sand with pulver- ized sugar, to be sprinkled on while hot. A little spice if you like, mixed with the sugar. CREAM CAKE. Two tablespoons butter, two teacups sugar, three eggs, one- half teacup sweet milk, two tablespoons cold water, two teacups flour, two teaspoons of Horsford's baking powder; bake quickly on three or four round tins. The "cream" for same is one-half pint milk, one-half teacup sugar, small piece of butter, one egg, .T H EX, Is the Finest American-made LYON & HEALY, Chicago. Of /V XX Doeoriptions. LADIES' AND MISSES' CIRCULARS In all the Latest Stales and Patterns. MEN'S AND BOYS' RUBBER COATS. -CELEBRATED "Best Ever Made," "Special Brand," Every Coat Warranted to Shed Water. Headquarters for the J. J. Byeks' ipauleffed, ieniilalion laterproof laments. PERRY STEARNS & CO. 201 Madison Street, Chicago. ETCHINGS AND ENGRAVINGS. WE KEEP IN STOCK THE CHOICEST PRINTS. m ARTISTIC • FRAMING. * STYLE AND CHARACTER OF THE WORK THE VERY BEST. Correspondence . Stationery. UNEXCELLED BY ANY STOCK IN CHICAGO. S. H. KIMBALL & CO., 5£2 West Madison Street, near Ashland Avenue. MOULTON & CO., Fine . Groceries . and . Choice . Meats, Cor. Ogden Ave., Adams and Paulina Sts., CHICAGO, ILLINOIS. 112 CAKES. ETC. I IC CAKE. Mrs. Dr. Leroy. One cup of butter, two cups of sugar, three and one-half cups of flour, one-half cup of milk, whites of two eggs, two teaspoons Horsford's baking powrler. Bake in layers. Filling. One pound of figs chopped fine, put in a stew-pan, pour over it one teacup of water; add one-half cup of sugar. Cook until soft and smooth. Let it cool and spread between the layers. FIG CAKE. Mrs. Willis Blackman. Silver part. Two cups of sugar, two-thirds of a cup of butter, two-thirds of a cup of sweet milk, white of eight eggs, three heaping teaspoons of Horsford's baking powder, thoroughly sifted with three cups of flour, stir sugar and butter to a cream, add^nilk, flour, and, lastly, whites of eggs. Bake in two layer cake pans. Gold part. One cup of sugar, three-fourths cup of butter, half cup of sour milk, one and one-half teaspoons of baking powder sifted in a little more than one and a half cups of flour, yolks of seven, and one whole egg thoroughly beaten, one teaspoon allspice and cinnamon. Put half of the cake in a layer cake pan, and lay on one pound halved figs (sifted over with flour) so that they will just touch each other; put on the rest of the gold part and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting. FRENCH LOAF. One pound of flour, one pound of sugar, three-quarters of a pound of butter, one pound of raisins, one-half pound of cur- rants, eight eggs, one-half teaspoon of baking powder, one lemon juice and rind, one wine glass of wine, one nutmeg. Stir butter and sugar together, then add the lemon, the yolks, fruit, wine, nutmeg, and the whites beaten very light. Lastly add the .flour. Stir as little as possible after it is all together. CAKES, ETC. 113 s6ft cincer cake. Mrs. Dr. Leroy. One cup sugar, two-thirds cup butter, one cup New Orleans molasses, heaping teaspoon soda put into the molasses, one tea- spoon ginger, three and a half cups of flour, cup of milk, two eggs, pinch of salt. Stir well ten minutes. COLD AND SILVER CAKE. One teacup white sugar, one-half teacup butter, whites of four eggs, two-thirds teacup sweet milk, two teacups flour, two teaspoons Horsford's baking powder; flavor. Gold Cake.—Same as above, using the yolks of the four eggs, and adding one whole egg. ICELAND WHITE FRUIT LOAF. Horsford's Cook Rook. The whites of twelve eggs, two cups powdered sugar, one cup sweet cream, one-fourth cup brandy, one quart flour, two table- spoons Horsford's baking powder, two pounds chopped almonds, two cups of cut citron, two cups grated cocoanut, two teaspoons lemon extract. Bake until thoroughly done, in a moderately hot oven. ICE CREAM CAKE. Mrs. J. E Montrose. This is an elegant cake. One cup butter, two cups sugar, two cups flour, one cup corn starch, one cup sweet milk, whites of eight eggs, two large teaspoons Horsford's baking powder. Fbosting.—Four cups sugar, one pint boiling water, cook until it looks like candy; beat whites of four eggs, pour the sugar over all, stirring all of the time; dissolve a lump of citric acid in a little cold water, then put a teaspoon of acid in icing. JELLY CAKE. One pound powdered sugar, one pound flour, twelve eggs, separate the white from the yolk and beat the whites to a stiff foam, then put the sugar in and stir it a. little, put in the yolks C. P. PACKER, M. T. ROB EKT8, President. 2nd Vice-President. J. N. W1THERKL1, J. H. M'GAI, 1st Vice-President. A. Cashier. Paid in Capital, $200,000. Authorized Capital, $1,000,000. PARMATIONAMANK, N. W. Cor. Dearborn & Washington, Di^ecto $s * C. P. PACKER, W. M. HOWIAND, J.N.WITHEBE1L, C.E.COOK, C. H. TEBBETTS, J. G. STEEVER, WM. FISHER, GEO. F. 8TODDEE, JOHN W. NOKKI8, GEO. P. LEE, JOHN W. STEWART, M. T. ROBERTS, H. E. PATRICK. Accounts Solicited on the Most Favorable Terms and Interest on Time Deposits. PLEASE GIVE US A CALL. MICHAEL ELKIN, MANUFACTURER AND DEALER IN Reliable*Shoes 498 West Madison Street, CHICAGO. ORDER WORK OUR SPECIALTY. 116 CAKES, ETC. ORANGE CAKE. Mrs. Raymond. The yolk of five eggs beaten well, two cups of sugar, one-half cup of cold water, the juice and rind of one orange, one tea- spoon of soda, two of cream tartar, two cups of flour, last of all the whites of three eggs beaten to a stiff froth. Frosting: The whites of two eggs and three cups of powdered sugar, the juice and rind of two oranges. Do not beat the whites for frosting. Split the cake and put between as well as on top. Bake in two sheets. (Very nice). NUT OAKE. Two cups of sugar, one of butter, three of flour, one of cold water, four eggs, three teaspoons of Horsford's baking powder, one and one-half cups kernels of hickory or white walnuts. NUT CAKE. One cup butter, two of white sugar, four of flour, four of sweet-milk, the whites of eight eggs, three teaspoons of Hors- ford's baking powder, two cups, hickory nuts picked out of the shell and cut up with a clean knife. POUND CAKE. One pound butter, one pound sugar, one pound flour, nine eggs beaten separately, one tablespoon of cream, one small glass brandy, a little nutmeg. Use either stoned raisins or currants. RAISIN CAKE. Cup of sugar, half cup of butter; add two eggs, two and a third cups of flour, one teaspoon of cream of tartar, one-half teaspoon of soda dissolved in a half cup of water, cup of chopped raisins, teaspoon of extract of lemon. CAKE8, ETC. 117 RIBBON CAKE. Horsford's Cook Book. Two and one-half cups of sugar, two and one-half cups of flour into which has been sifted two heaping teaspoons Hors- ford's baking powder, one cup butter, one cup sweet milk, and four eggs; divide into three parts. To one part add one cup raisins and one cup currants, spice to taste and bake. Then put the part with the fruit between the other two, spreading a very thin layer of jelly between. Frosting may be added if desired. SPICE CAKE. Mrs. Rugg. One cup molasses, one cup sugar, two-thirds cup butter, one cup sour milk, three eggs, one teaspoon soda, one teaspoon nut- meg, one and one-half teaspoons cinnamon, one teaspoon cloves, three cups flour. SPONGE CAKE. Mrs. Raymond. One-half pound sugar, five eggs, one-fourth pound flour, lemon juice. ENCLISH WALNUT CAKE. One cup butter, two cups sugar, one cup milk with one-half teaspoon soda, one teaspoon cream tartar, three and one-half cups flour, five eggs, one pound walnuts, leaving out a few to put on the frosting with the whites of two eggs. WALNUT CAKE. Mrs. S. M. Caligar. Three eggs; beat them two minutes; one-half cup sugar, beat five minutes; one cup cold water, two teaspoons Horsford's baking powder, two and one-half cups flour. Filling: Three cups sugar, three-fourths cup boiling water, —boil till crystalized, add whites of three eggs, beat to a froth. Beat until stone cold; then add one spoonful vanilla. Bake in layers, spread frosting on each layer, sprinkle each with the broken nuts, decorate the top with half nuts. CAKES, ETC. 121 JUMBLES. Mrs. H. L. Hammond. One-half pound butter, one-half pound sugar, half a nutmeg; then quarter of a pound flour and two eggs. Roll thin and bake. LADY FINCERS. Four ounces of sugar, four yolks of eggs, mix well; three ounces of flour, a little salt. Beat the four whites to a stiff froth, stir the whites into the mixture, a little at a time until all is in. Butter a shallow pan. Squirt through a confection- er's syringe or a little piece of paper rolled up. Dust with sugar and bake in a not too hot oven. MACCAROONS. One-half pound almonds, blanched; pound fine with one tablespoon of lemon extract (Colton's), one pound of pow- dered sugar, whites of three eggs. Roll out, cut in small rounds and bake on a buttered paper on a thin board. MOLASSES COOKIES. One pint of molasses, one-half pint of lard and butter mixed. Boil these; add one teaspoon of soda, one tablespoon of extract of lemon. When cold add flour and roll thin. YANKEE PUFFS. Two ounces of butter, three tablespoons of sugar, three eggs (whites and yolks separate), three teacups of milk, three tea- cups of flour, one saltspoon of salt, one teaspoon of vanilla. Beat the butter to a cream, add the sugar and well-beaten yolks, then the milk, which should be salted, dredge in the flour by degrees, and when these are well mixed add the flavoring and whites of eggs, previously beaten to a stiff froth. Bake in well- buttered teacups, about fifteen or twenty minutes, till of a light brown. As these puffs rise very much, the cups must not be filled. Serve as soon as done with sweet sauce. 122 CAKES, ETC. CHOCOLATE FROSTINC FOR CAKES. One and one-half pounds of sugar, half a pint of milk, a piece of butter the size of a nutmeg, two tablespoons of plain choco- late, scraped and mixed to a paste with boiling water. Boil the sugar, milk and butter seven minutes, then place in a bowl, add the chocolate paste, stir until the mixture becomes thick, then-spread; should it become too hard to spread smoothly stir in a little boiling water. The above can be used for layer cake, and is sufficient for three layers. ICINC. Two and one-half cups sugar, two-thirds cup water; boil to- gether until it candies; then add the whites of three eggs, slightly beaten, stirring briskly for fifteen minutes, or until it seems perfectly smooth and white; then add the juice of one lemon. This is sufficient for one large white mountain cake of eight or nine layers, covering also top and sides. CHOCOLATE ICINC. Take the whites of two eggs, one and one-half cups powdered sugar and six large tablespoons of chocolate. CHOCOLATE FILLING. Whites of three eggs, one and one-half teacups of sugar, three tablespoons grated chocolate, one teaspoon vanilla. Beat the whites of the eggs well and add the other ingredients; then beat all together and spread between the layers and on top of the cake. ICINC. Miss K. A. Hishop. Cook one cup of sugar with water enough to cover it until it thickens, in cold water. Stir this into the well beaten white of one egg. This is sufficient for one large cake. SB- Packages, 10 cts. Trunks, 25 cts. BRINKS' CHICAGO CITY EXPRESS CO., Telephones 1754 & 1764. General Office, 88 Washington Street. FAIRY SOAP Superior to any Imported Castile Soap FOR Toilet, Bath or Shampoo. It is Perfect for Washing all Fine Fabrics. WIXX RETAIN ITS SNOWY WHITENESS and KEEP SWEET. Ask Your Grocer or Druggist for Fairy Soap. MADE ONLY BY N. K. FAIRBANK & Co., CHICAGO, ILL. Prescriptions Compounded WITH GREAT CARE AT A. C. McCHESNEY'S NEW DRUG STORE, (LYNEMAN S OLD STAND.) 660 Jackson St., Corner Ogden Ave., Telephone 7075. CHICAGO. SANDS' PATENT TRIPLE (3) MOTION U/^it^ /T^ouotaii? preezer It will thoroughly MIX AND BEAT THE CREAM during the Freezing Process, which is not, and cannot be, accomplished in any other Freezer. The Cream does not come in contact with any Galvanized surface; therefore, there can be NO DANGER from zinc poisoning by using this Freezer. The Beaters are M illeable Iron and Tinned. The Cans are made of the best quality of Tin Plate, and will last for years. The Tubs are made of Clear White Pine, are Waterproof, and bound with heavy Galvanized Iron Hoops. The Gearing, and all irons attached to Tub, are Galvanized, TO PREVENT RUSTING. Warranted to freeze Cream In one-half the time of any other freezer in existence. For sale by The Chicago Stamping Co., 10 TO 14 LAKE ST., CHICAGO. ICES, BLANC MANGE, ETC. "The full soul loatheth an honey-comb, but to the hungry soul every bitter Iking is sweet." —Proverbs 27-7. ICE CREAM. Georgie Hill, One quart of cream, whites of three eggs, one coffeecup of sugar; flavor to taste; one-half cup of milk; whip the cream and beat the eggs. Freeze in a White Mountain Triple Freezer one-half hour, or more if necessary. PEACH ICE CREAM. Georgie Hill. Use the above recipe with eight large peaches mashed and strained through a sieve. Put in a teacup of sugar, and add to the above recipe. Use no other flavoring but the peaches. ITALIAN CREAM. Rub the zest of two lemons upon three or four lumps of loaf sugar; stir these into a pint of rich cream and add enough sugar to sweeten. Whip the cream with the juice of one lemon, straining in one ounce of gelatine that has been dissolved in a little water. When thoroughly light flavor to taste and pour into a mould and f reeze. When served garnish with preserved fruit. 124 ICES, BLANO MANGE, ETC. MACCAROON CLACE. Mrs. A. r>. Smith. Whip one quart of cream, roll one-half pound of maccaroona very fine, flavor with vanilla, sweeten to taste and freeze in a White Mountain Triple Freezer, in twenty minutes. NESSELRODE PUDDING. Mrs. A. D. Smith. One-half cup of milk, two eggs, one cup granulated sugar; beat the eggs very light, put all together and boil until it becomes like cream; when cool, add one cup strong coffee, one cup cream, forty-cent box of figs chopped fine, one teaspoon burnt sugar. Freeze. This makes two quarts. NEW YORK ICE CREAM. Mrs. A. D. Smith. Boil one pint of milk, stir in yolks of four eggs, beaten with one-half cup of sugar; let it get cold; one pint of cream stirred into custard, sweeten to taste, flavor with vanilla and freeze in a White Mountain Freezer. The best in the market. ORANCE ICE. Georgie Hill. Five large oranges, two lemons—squeeze well. Dissolve one- half pound of sugar in a quart of water; when cool add the juice of the oranges and lemon, and freeze. ORANCE SOUFFLE. Georgie Hill. The juice of four oranges, one quart of cream and the whites cf three eggs, one and one-half cups of sugar and more, if nec- essary. Freeze as in ice cream recipes. FAIRY BUTTER. Beat in a mortar the yolks of four hard-boiled eggs, three ounces of fine sugar, three ounces of butter, two ounces of blanched almonds, and a tablespoon of orange-flower water. When reduced to a paste, mould and freeze it, and serve with sweet biscuits round. ICES, BLANC MANGE, ETC. 127 NEAPOLITAN BLANC MANCE. Mrs. I. Anderson. One quart milk, one box gelatine (soaked one hour), one cup sugar. Heat the milk to boiling, add the gelatine and stir ten minutes before adding the sugar. Strain through a cheesecloth bag, and separate the mixture into four parts. Leave one part uncolored. Color No. 2 with a tablespoon of chocolate rubbed to a paste. No. 3 with the yolk of an egg. No. 4 with a table- spoon of currant jelly. Stir parts two and three over the fire till very hot. When quite cold, pour into a wet mould the white paste first, then the yellow, then the pink, and finally the chocolate. Set in a cool place. VELVET BLANC MANCE. Two cups sweet cream, one-half ounce Cooper's gelatine soaked in a very little cold water one hour, one-half cup white powdered sugar, one teaspoon extract of bitter almond, one glass of white wine. Heat the cream to boiling, stir in the gelatine and sugar, and as soon as they are dissolved take from the fire,. beat ten minutes until very light, flavor and add the wine by degrees, mixing it well. Put into moulds wet with clear water.. ROMAN CREAM. One-half box of gelatine, one-half glass of milk, three table- spoons of granulated sugar, one gill of wine, one pint of cream, whites of two eggs, vanilla to taste; soak the gelatine in the milk half an hour, then put the dish in which it has been soaked in a basin of hot water on the stove until the gelatine is entirely dissolved. Whip the cream light, add the sugar and vanilla, then the whites beaten to a stiff froth. Stir the gela- tine into the cream, sugar, etc., slowly and beat it well. Pour it into a mould and set it on the ice to harden. 128 ICE8, BLANC MANGE, ETC. SNOW CREAM. One-half box of gelatine, the whites of three eggs, a teacup of white sugar. Flavor with extract of vanilla. Beat the whites of the eggs to a stiff froth; pour a pint of boiling water on the gelatine. Let it cool, but do not let it get stiff. Beat it into the eggs and sugar. SPANISH CREAM. Mrs. W. A. Hammond. One quart milk, one cup sugar, one package gelatine, one- half teaspoon salt, one teaspoon vanilla, yolks of four eggs. Beat eggs to a froth. Heat milk and stir in other ingredients. Use whites for meringues or cake. WHIPPED CREAM. One pint of sweet cream, sweetened to taste; one teaspoon of vanilla. Put the cream in a bowl and beat with a wheel egg- beater until thick, then sweeten and flavor. The cream will beat better if cold (the whites of two eggs beaten to a stiff froth may be added). Different jellies or fruits may be served with it. This is a delicious dessert. CHARLOTTE RUSSE. Mrs. J. Anderson. Two dozen lady-fingers, one quart rich cream, one cup pow- dered sugar, two teaspoons vanilla extract. Split the cakes and fit nicely around the sides of a deep dish or small glasses; sweeten and flavor the cream, beat to a stiff froth; pour the mixture into the dish and set upon the ice to cool. Or take a sponge cake, cut the top evenly off, scoop out the middle of the cake very carefully, wet the inside crust with wine, pour in the mixture and replace the top. *The T. A. Snider Preserve Company's* SPECIALTIES. »:a=fl*tBa~-& SMDER'S PRESERVES. IN GLASS.—We desire to call special attention to our new style of PRE- SKKVES in GLASS BOTTLES, prepared by a method which is our own secret, and which are equal to the best imported brands. The fruits for these are selected with the utmost care possible, and are packed with transparent syrup In hand-' Borne bottles, and retain their natural color, flavor and shape to a greater degree than by any other known process. SNIDER'S MEXICAN CHILI SAUCE. This Is the most delicious appetizer ever produced. It has the highest en- dorsements from leading caterers, cooks, the trade and the public generally, In the United States and Europe. It Is alike savory and healthful. TRY IT on Cold Meats. SNIDER'S HOME-MADE TOMATO CATSUP. Manufactured from only Fresh, Ripe Tomatoes, celebrated for retaining the natural flavor combined with a delicious piquancy of spice, found in no other brand. Packed In handsome screw-top bottles, with non-corrosive caps, thus overcoming the great annoyance and bad appearance of the old-fashioned cork-stoppers. THOMPSON'S RELISH Is a healthful aid to digestion. TRY IT. SNIDER'S BORDEAUX SAUCE. It speaks for Itself. SNIDER'S GRAPE SAUCE. A delicious dressing for all kinds of Fowl and Wild Game. SNIDER'S SALAD DRESSING. CONTAINS NO Oil,. Will not disagree with the most delicate stomach. Is especially adapted as a dress- ing for Lettuce, Cabbage, Sliced Tomatoes, Cold Meats and Fish. This Is an entirely new and different dressing t« any other ottered for sale. Will not become rancid. Give it a trial. WORCESTERSHIRE SAUCE. This sauce (of which we are exclusive agents for America) we guarantee Is equal to anything on the market; Is prepared by Messrs. Harvey & Rich, of London, and bottled by us. We ask a trial. MANUFACTURED ONLY BY THE T. A. SNIDER PRESERVE CO., CriNCrrirvNNL/Y-ri, OHIO, AND FOR SALE BY THE LEADING WHOLESALE AND RETAIL GROCERS EVERYWHERE. FRUIT JELLIES, PRESERVES. APPLE JELLY. Cut two pounds of sweet apples into quarters, without peel- ing, throwing them into cold water as you cut them. Then put them into a preserving-pan, with a quart of fresh, cold water, and boil until they become a pulp, adding as the apple boils one pound of loaf sugar, and a little vanilla. Then run it through a jelly bag; it must stand some hours to allow it to pass through completely. It must then be simmered over the fire twenty minutes, to jelly, and poured into the mould. APPLE OR PEAR JELLY. Pare and quarter ripe, juicy apples or pears, and boil them at a great distance from the fire till they become a jam. Have ready a rich syrup, and add in proportion of one pint of syrup to three pounds of fruit, and boil for a quarter of an hour. Turn out into pots. APPLE COMPOTE. Mrs. Willis Blackman. Take one quart of water and one pint of sugar, six tart apples, core and pare them and stew in syrup until tender. Take out without breaking and lay them in a glass dish. Add a box of gelatine and three or four sticks of cinnamon to the syrup when thoroughly dissolved, pour over the apples. COMPOTE OF APPLES. Compotes of fruits of all kinds are either used for entremets garnished with biscuits or pastry, or for dessert. They are usually served in deep glass dishes, known in the dessert service lm FRUIT JELLIES; PRESERVES. SPICED CITRON. Prepare the fruit, cover with vinegar and let it stand over night, in the morning pour off, and to every seven pounds of fruit allow three and one-half pounds of white sugar and a pint of vinegar; tie in a muslin bag a tablespoon of each of the different spices; make a syrup of the sugar, put in the fruit and cook for one-half hour. When all the fruit ia done, add the vinegar, and let the sypup boil thick, pour it over the fruit, -and let it get cold before sealing up the jars. SPICED CURRANTS. Make a syrup of three pounds )f sugar, one pint of vinegar, two tablespoons of cinnamon, two tablespoons o£ cloves, and half a teaspoon of salt. Add six pounds of currants, and boil half an hour. SPICED GOOSEBERRIES. Mrs. Hammond. To one pound of gooseberries take three quarters of a pound of sugar, and one pint of vinegar to ten pints of this mixture when boiling. No water; cinnamon, allspice, cloves, and nut- meg to taste. Let it cook three or four hours. SPICED PLUMS. Seven quarts of plums, three and one-half pounds sugar, one ounce ground cloves, one ounce cinnamon, one quart vinegar. Boil one-half ho.ur. BAKED QUINCES. The quince eaten hot, with either cream or a dot of butter on top, is a revelation to most people. The quince should be well sprinkled with sugar before putting the dish in the oven. Neither core nor pare them, as the baked seeds add to their jelly richness. They are highly esteemed for dessert. FRUIT JELLIES; PRESERVES. 137 QUINCE JELLY. Cover the fruit with water and boil until the goodness is all out (it will require one-half or three-fourths of an hour). Then, strain through flannel or crash,without much squeezing. Strain twice if not clear; add equal quantities of juice and sugar, and boil steadily about twenty minutes. It is better to leave the glasses several days before sealing, even if not quite hard, as your jelly will be much more delicate than if boiled too long. 1=^*° Use T. A. Snider's Preserves and Jellies. QUINCE JELLY. Wash the fruit, save all the nice parings and seeds; cook for an hour or more in more water than will cover them, then run them through the colander and let them stand until next day, or until the fruit substance has settled: now throw off the clear juice through a thin muslin bag and place on the fire. When boiling well add one pint of sugar to each pint of juice, and boil until it rolls off the spoon; fill the jelly cups, and let them sit by the stove or any warm place a couple of days without covers, so as to evaporate any water if the jelly is not stiff enough. Any jelly is better to be taken from the fire before quite done as it will finish by setting on the heater or near a warm stove, and if it boils one minute too long it will never be any- thing but a sticky, good-for-nothing kind of syrup. Apple or any fruit jelly can be made by boiling the fruit (not skins and seeds) and treated in the same way. To prevent mould on glasses of jelly, lay a lump of parafine on top of the hot jelly, letting melt and spread over it, or melt it first and pour over the jelly when cold. A BUDGET Of -well digested and interesting gossip in regard to matters of social, literary, dramatic and musical import is always acceptable to persons of intelligence, particularly when it emanates from a source which is regarded as authority on suck matters. Letters from friends at a distance are always doubly entertaining when they drift away from the mere formalities and include a running account of the leading gossip of the day. Friends who can and will write such letters are always in demand, and when found are properly encouraged and cultivated. A well conducted weekly paper resembles the budget of news and notes which one friend sends to another, only on a much more extended scale. Each number contains more matter than could be crowded into a hundred letters, and yet the price is so small that even the poorest can afford such a welcome weekly visitor. The SATURDAY EVENING HERALD aims to be a newspaper of this sort, and many thousands of readers insist that it is always interesting and reliable. It will not cost you much to ascertain ,whether or not this verdict is correct. BOWIND'S*DI(UG* STOKE, Corner Van Bur en St. and Center Ave. A FULL LINE OF Choice Drugs & Medicines. prescriptions apd pa/i\ily Recipes ARAGUS (see Vegetables) 45 BE-ANS, BAKED (see Vegetables).... 45 BEIF (see Meats) 23-24 BETVERAGES 139-141 Blackberry Cordial 140 Chocolate 139 Coffee 139 Ginger Wine, 140 Grape 140 Rhubarb '. 140,141 Shrub 141 Straberry Sherbet 141 Tea 139 BLANC MANGE (see Ices) 124-129 BREAD, ETC 65-78 Albany Breakfast Cakes 68 Breakfast Coffee Cakes 68 Brown Bread 67-68 Steamed 67-68 Biscuits, Tea 77 Cheese Toast 78 Cinnamon Rolls 75 Corn Bread 67 Cracked Wheat 72 English Breakfast Cakes 70 Eggless Muffins 73 English Mlfflns 73 BREAD, ETC.—CONTINUED. For Dyspeptics French Toast French Rolls Graham Bread Graham Cakes Graham or Rye Mush.. Graham Puffs Griddle Cakes Bread Sour Milk Hominy Bread Balls Grits Huckleberry Cake Johnny Cake Light Bread Made Easy Muffins Eggless English Style. Quick Raised Swiss Oatmeal Cakes Gems Mush Potato Bread Bolls Cinnamon French Oscar Wilde Parker House Tea Bye Cakes Tea Busks Salt. Yeast 158 INDEX. PAGE. DRESSING.--Continued. For Poultry 36 For Salads 51,52 DUCKS («* Poultry) 34 DYSPEPTICS (nee Breiid for) 66 EGGS [MX Entree*) 39-41 ENGLISH BREAKFAST CAKES (see Bmtd) 70 ENTREES, ETC 37-43 Almonds. Salted 42 Cheese Sandwiches 41 Straws 41-42 Chicken Cream 39 Croquettes 37-39 Chicken 37 Dressing for 37 Egg 38 Lobster 30 Potato 39 Rice and Meat .38 Veal or Chicken 38-39 Eggs 39-12 Balls 40 Boiled 39 Creamed 50 Omelette 40-41 Poached 41 Stuffed 41 Maccaroni 42 With Cheese 42,43 FISH 13-18 Balls 15,16 Baked 13,14 Boiled 14 Cod 15 Codfish Cakes 16 Escaloped 15 Mackerel 16,17 Fresh Boiled 16 Salt Boiled 17 Salt Broiled 17 Oysters 19-21 Picking Out, Directions for. .. 13 Salmon 17 Boiled 17 Broiled 17 Middle Slice of 17 Salt Cod In Cream 15 Smelts 18 Baked 18 I'AGE. FISH.—Continued.—Smelts. Fried 18 Turbot 18 FLOATING ISLAND (see Puddings) 101 FRENCH TOAST live Cread) 78 FRITTERS {nee Puddings) 93 FTtUIT JELLIES, PRESERVES, ETC 131-138 Apple 131 Compote 131 Jam 132 Jelly 131 Blackberry Jam 132 Cherries 133 Brandled 133 Citron 134 Pickled 134 Spiced 136 Cranberry 132 Jam 132 Jelly 132 Currant 136 Jam 133 Spiced 136 Gooseberries 133 Jam 133 Spiced 136 Orange Preserves 138 Jam 138 Peaches 135 Brandled 135 Pickled 185 Prc>F< rve' 135 Fea:- 131 Co.i:ii.t(' 132 Jelly 131 Pickled 134 Potted 132 Plums 136 Preserved 138 Spiced 136 Punch Jelly . 138 Quinces 136,137 Bilked 136 Jelly 137 Raisins Pickled 135 Raspberry 133 Jam 133 Rhubarb 138 Preserved 138 INDEX. PAGE. FRUIT JELLIES, PRESERVES, ETC.— . Continued. Strawberries, preserved 135 Jelly 138 Watermelon 138 Pickled 134 GAME (see Poultry) 36 Jelly Sauce lor 36 GOOSE, BOILED (see Poultry) 34 GRAHAM BREAD 70-72 GRIDDLE CAKES (see Bread) 70-72 HAM (see Meats) 25 HOLLANDAISE SAUCE (see Salads) 52 HOMINY 72,73 ICES, BLANC MANGE, ETC 123-125 Blanc Mange 125-126 Chocolate 125 Coffee 126 Delicious 126 Gelatine 126 Fairy Butter 124 Ice Cream 123-125 Italian 123 New York 124 Peach 123 Tuttl Fruttl 125 Maccaroon Glace 124 Nesselrode Pudding 124 Orange Ice 124 Orange Souffle 124 Pineapple Sherbet 125 Sherbet 125 JOHNNY CAKE 69-70 KIDNEY, STEWED 26 LAMB (.see Meats) 26-27 MACCARONI (see Entrees) 42.43 MACKEREL (see Pish) 16,17 MAYONAISE SAUCE 52 MEAT PIE 27 MEATS (see Entrees, Poultry, etc.).. 23-36 Beef 23,24 Ala Mode 23 Corned 24 Corned Beef Hash 25 New England Boiled Din- ner 26 Pickle for Beef, etc 25 Roast 23 Steak, Broiled 24 Stewed 24 PAGE. MEATS.—Continued. Ham 2gs Baked 25 Boiled 25 Escaloped 25 Pickle for 25 Kidney, Stewed 27 Lamb 26-28 Boiled with Caper Sauce.. 26 Chops with Peas 28' Hashed, on Toast 27 Roast Leg 26 Roast, with Mint Sauce... 26 Roulade of 28 Meat Pie, Baked 27 Pigs Feet 28' Pork 27 Chops 27 Tenderloin Fried 27 Sauces 26-30 Allemande or White 27 Brown Gravy 30 Caper 26 Scotch Stew 27 Tongue 28 Tripe 28 Broiled 28 Fried 38 Veal 28-30 Cutlets 28 Loaf 29> Pot Pie 30 Roast 29. Stuffed 29- Venison 30- MISCELLANEOUS RECIPES 147-153 Bronzing 148 Burns 151 Cleaning Carpets and Wool Goods 151 Cleansing Cream 147' Clean Inside of Tea or Coffee Pot 151 Destroy Cockroaches 150 Dry Cleaning 151 Dyeing 152 Economical Fruit Preservative. 148 For Green Corn 148 Fruit Stains 15(y Furniture Polish 149< Furs, Renovating I51 Healthy Digestion, A Clear Complexion, A round form, an elastic step, and last, but not least, a happy state of mind, is the dearest wish of Dyspeptics' and the Debilitated generally. No other Tonic is so well calculated to bring about these results as AREND'S BEEF, IRON AND WINE, WITH PHOSPHATES, The Most Successful Tonic of the Age. It promptly invigorates the brain and nervous system. It is a superior liver /itiii kidney remedy as well as a blood purifier. It cnres Rheumatism and Ma- laria. Thousands sing its praises. Being skillfully made from the best materials, it is as pleasant to the taste as rich and fruity wine, adapting it especially to those delicate organ- izations which revolt at the ordinary nauseous tonics. Pint Bottles $ 1.00 Quart Bottles 81.50 Discount on One-Half Doz. and One Doz. Orders. One Gallon Jugs 85.00 Sent promptly by express upon receipt of price. Beware of Imitations. No other preparation of same or similar name is of the same composition or possesses the same medicinal properties. AREND'S DRUG STORE, Madison Street, Cor. Fifth Avenue, Chicago. RICHARD S. WORMSER 22 West 48th Street New York