"START RIGHT" BREAKFAST ON Snap shots at cookery Church of the Ascension (Buffalo, N.Y.) OFF ELECT Careful Housekeepers watch out for our ads in the daily papers, and time their shopping trips accordingly. But remember that every day in the week you will find attractive, money-saving opportunities at “The big store.” Just now we are ready for the drop in the thermom- eter with great stocks of winter clothing for men and boys—and some things for women. BOYS' THICK, WARM, NOBBY REEFERS AND SUITS. BOYS' DURABLE AND STYLISH SCHOOL SHOES. WOMEN'S AND MISSES' SHOES, FOR DRESS OR STREET WEAR. We fit forth the men folks with everything in ready-to- wear apparel — from head to foot. H.Pleinhans Ho MAIN, CLINTON, AND WASHINGTON drurururururururururunud JHillèrica's Greatest Railroad T: New York Central leads them all. For safety, speed, and comfort it has no peer. The entire line is one continual nat- ural panorama. Every modern convenience is at the disposal of its patrons. Eleven handsome vestibuled trains traversing the Empire State are incomparable. The parlor, sleeping, buffet, library, dining, and observation cars are models of beauty and art. Its superior train service and splendid facilities for handling passenger traffic makes it the foremost rail- road in the world. GEORGE H. DANIELS, H. PARRY, General Passenger Agent, General Agent, New York, Buffalo, N. Y. H. A. THOMAS, District Passenger Agent, Buffalo, N.Y. AA-AA-AA-AA AA A-AA-A-A- H Perfect fit at filoderate &ost (& HOW DELIGHTFULLY COMFORTABLE IS A HANAN Swell dressers look twice at our display of Stylish SHOE! Footwear that is now open for their inspection. * .* .* HANAN SHOE CO., 46s–MAIN STREET-470 HOTEL IROQUOIS ABSOLUTELY FIRE PRoo F American and European plans. Cuisine excellent, and accommodations first-class in every respect. Special attention given to banquets and Social gatherings of every description. WOOLLEY & GERRANS, BUFFALO, N.Y. PROPRIETORS. w-w-w-w-w-w-w-w-w-w w-m-ry"-"-"-" 1111111 11111111 ....Spectacles and Eyeglasses.... 1 We have every facility for filling Oculists' Prescriptions promptly and accurately, BROKEN LENSES DUPLICATED AND GENERAL REPAIRING EXECUTED QUICKLY AND WELL. FOX OPTICAL COMPANY, J. W. JARVIS, Successor. NEW TIFFT HOUSE BLOCK. 461 MAIN STREET, BU FALO, MRS. C. R. LAWRENCE, The Ladies' Hairdresser, MANUFACTURER OF AND DEALER IN Fine Hair Goods, Toilet Requisites, etc. 508 Main Street, BUFFALO, N. Y. Miss Jacobs, Chiropodist, still with me. 11111111111111111111111111111111111111 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII A. & L. JUPP, e o MILLINERY seda 230 Allen Street, XXX BUFFALO, N. Y. Knox World-renowned Hats, Silk, Stiff, Soft, and Opera Hats. Knox Ladies' Walking Hats, Trimmed and Untrimmed. Makers of FINE FUR WEAR, F. GEORGER & SON, - 510 MAIN STREET. SNAP SHOTS AT COOKERY PUBLISHED BY THE LADIES OF THE CHURCH OF THE ASCENSION BUFFALO, NEW YORK Paula'press. A Buffalo New York, BUFFALO: THE PETER PAUL BOOK CO. 1899. THE NEW YORK PUBLIC LIBRARY 13036B ASTOR, LENOS AND TILDEN FOUNDATIONS 1942 PRINTED AND BOUND BY THE PETER PAUL BOOK COMPANY, BUFFALO, N. Y. : CONTENTS. PAGE SOUPS. Fine Tomato Bisque, . I Asparagus Soup, . . I Tomato Soup, . 2 Tomato Soup, . . 2 Purée of Spinach, . . 2 Southern Gumbo, , 3 Black Bean Soup, . . 3 Black Bean Soup, . Calf's-head Soup, and Baked Calf's Head, Clear Soup, . .. Wine Soup, .. Clam Bouillon, . . 5 Clam Chowder, . Imitation Mock Turtle Soup, . . . . Mock Terrapin, . . 7 Clam Soup, . . . 7 Cream of Tapioca Soup, Mock Turtle Soup, . : 8 Mock Bisque, . . Mock Bisque, . , . Egg Balls for Soup, . Noodles, . . . . . Codfish Soup for Invalids, o o o o ovuwa aenen AA A w w NNN - PAGE Fish, continued. Codfish Soufflé, . . 14 Fish Turbet, : . Broiled Sardines, . Codfish Pudding, . . 15 Dropped Fishballs, . Salmon Soufflé, . . 15 Salmon Mold, . . 16 Salmon Loaf with Mush- room Sauce, . . 16 Salmon Loaf, . . Herrings Stewed with Tomatoes, . . . Halibut à la Crême, . 17 Codfish and Mashed Po- tatoes, . . . . 18 . 19 19 20 SHELLFISH. Lobster Farci, . Deviled Lobsters, . Clam Fritters, .. Deviled Clams, . Clam Fritters, . Clams au Gratin, . Oyster Cocktail, . Oyster Cocktail, . . Oyster Cucktail, . Creamed Oysters, . Oyster Pie, . : Pickled Oysters, . . . 20 21 . 21 21 . 21 22 : 22 23 .. FISH. Black Bass (Boiled), Florida Pompano (Broiled), . Pompano Fried à Florida, . . Fish Cutlets, . Codfish Balls, . . . la MEATS AND GAME. . 13 Barbecued Chicken, . 13 Dressing for Roast . 131 Chicken, . . . 24 . 24 vii viji CONTENTS PAGE PAGE Meats and Game, continued French Stuffing for Tur- key, . . . . 25 Roast Squabs, . . 25 Broiled Squabs on Toast with Bacon, . . . Roasted Turkey Stuffed with Bacon and Truf- fles, . . . . Chicken Terrapin, . . 26 Creamed Chicken, . Fried Chicken, . . To Clean Sweetbreads, Broiled Sweetbreads, . Scrapple, . . . Creamed Sweetbreads, . Broiled Sweetbreads, Kidney Stew, . . . Liver Loetilla, . . Liver Glazé (Balls) : 30 Meat Croquettes, . 30 Veal Loaf, . . . Veal Loaf Hot, , . 31 Ham Croquettes, . . 32 Ham Croquettes, : 32 Stewed Kidneys, . . 32 Meat Soufflé, . . 33 Casserole of Rice and Meat, . . . . Cecils, . . . . Mushrooms with Beef- steak, . . . . 34 Beefsteak, . : 34 Russian Piloft, . . 35 Veal Loaf, . . : 35 Pigeon Pie, . . . 35 Veal Chops à la Borde- laise, . . . . Ragout of Cold Beef or Lamb, · · · · 30 French Stew, . . MEAT SAUCES, ETC. White Sauce, . . . 37 Sauce for Roast Venison, Game, etc., . . 37 Tomato Jelly, . . : 37 Salted Almonds, . 38 EGGS AND OMELETS. Eggs sur la Plat, . . 39 Golden Egg, . . 39 Golden Soufflé, . : 39 Cheese Omelet, . Omelet for Breakfast or Lunch, · · · · 40 Creamed Eggs, . . 40 Omelet, . . . . 41 Baked Omelet,. . 41 Tomato Omelet, . . 41 Kidney Omelet, . . VEGETABLES. Corn Oysters, . . . Stewed Cucumbers, . Baked Macaroni, . . Macaroni Croquettes, Baked Parsnips, . . 44 Stuffed Cabbage, : 44 Creamed Cabbage, . . 45 Creamed Cabbage, . 45 Tomato Savory, . . 45 Baked Squash, . . 46 Dressed Cabbage,. . 46 Baked Onions, . . Boiled Rice as a Vege- table, . . . Creamed Beets, . . 47 Sweet Potatoes, . . 47 Potato Balls, . . Candied Sweet Potatoes, 48 Potato Rissoles, . . 48 Surprise Potatoes, . . 48 CONTENTS. ix PAGE SALADS AND DRESSINGS. Potato Salad, . . 49 Crab Salad, . . . 49 Fruit Salad, or Compote, 49 Sweetbread Salad, . . 50 Cheese Salad, . . Water Cress Salad, . Chicken Salad, . . 51 Potato Salad, . . . 51 Waldorf Salad, . . 52 Sweetbread Salad, . . 52 Vegetable Salad, . 52 Mayonnaise Dressing, . 53 Salad Dressing, . . 53 Salad Dressing, . . 53 Chicken Salad Dressing for one Chicken, Salad Dressing Made at the Table, . . . 54 Boiled Dressing, . . 54 Salad Dressing, . . 55 Dressing, . . 55 CHEESE RELISHES. Cheese Crackers, . . 56 Cheese Soufflé, . . 56 Cheese Straws, . . 56 Cheese Balis, . . 57 Cayenne Cheese, . . 57 Cheese Sandwich to be Served with Salads, . Cheese Soufflé, . . 57 Cheese Relish, . . 58 CHAFING DISH RECIPES. Mulled Sardines, . . Welsh Rarebit, . 59 Turkey or Chicken with Mushrooms, . . . Oysters à la Poulette, Clam à la Newburg, . 60 PAGE BREADS. White Bread, . White Bread, . . Soft Graham Bread,.. Steamed Loaf, . . 62 Bessie K.'s Brown Bread, Brown Bread, . . Brown Bread, . . . Boston Brown Bread, . Brown Bread, . . . St. Charles Hotel Best Corn Bread, . Boston Brown Bread, : 64 Brown Bread, . . 64 Brown Bread, . . . 64 Brown Bread, . Tea Bread, . . Corn Bread, . . Indian Bannock, . . 65 PUDDINGS. Steamed Pudding in Cups, 66 A Pudding made of Scraps of Cake, · · Black Pudding, . . 66 Brown Pudding, . . 67 Fruit Pudding, . . 67 Fruit Pudding, . . 67 Wine Fruit Pudding, . 68 Apple Pudding, . . 68 Steamed Apple Pudding, Apple Dumplings, . Cherry Pudding, . . Canned Cherry Pudding, Date Pudding, . . 70 Fig Pudding, . . 70 Fig Pudding, · · 70 Peach Pudding, . . 70 Plum Pudding, . . 71 English Plum Pudding, 71 CONTENTS. PAGE PAGE Puddings, continued. Pudding Sauces, continued. Maryland Plum Pudding, 71 Wine Sauce, . 82 Plum Duff, . . Hard Sauce, . . . 72 . Prune Pudding, . . 72 Sauce for Boiled Rice, 83 Prune Pudding, . . 72 Boiled Frosting, Prune Pudding, . . 72 Brown Sugar Frosting, Raisin Puffs, . . White Syrup, . . . 73 . Walnut Pudding, . Dressing for Strawberry 73 or Peach Shortcake, . 84 Bread Pudding, . . 73 Caramel Pudding, . 74 PIES. Chocolate Pudding, . Chocolate Custard, . 74 Chocolate Pie, . . . 85 Chocolate Pudding, : 75 Cracker Pie,. . . 85 Chocolate Custard, . 75 Cream Pie, . : 85 Snow Custard, . 75 Cream Pie, . . Gelatine Pudding, . 76 Custard Pie, . . . 86 Graham Pudding, . . 76 Lemon Pie, . . 86 Steamed Graham Pud. Very Old English Mince ding, . . . : 77 Pie, . . Graham Pudding, . 77 Mince-meat, . . 87 Indian Pudding, . : 77 Mince-meat, . . . 87 Indian Pudding, . . 78 Mince-meat, . . 87 Sago Pudding, . . 78 English Mince-meat for Tapioca Pudding, . .. 78 Christmas, . Tapioca Cream, . . 79 “Grandmother's Mince- meat,” . Suet Pudding, . . 79 Pumpkin Pie, . . . 89 Suet Pudding, . . . 79 Pumpkin Pie, . . 89 Suet Pudding, . . 79 Steamed Suet Pudding, . 80 CAKES. Crow Pudding, . . Half-pay Pudding, . . Angel Cake, . 90 Mountain Dew Pudding, 80 Delicate Cake, . . 90 English Pudding, . . 81 Gold Cake, . . . 90 Swiss Pudding, . . 81 Imperial Cake, : 90 Loaf Cake, . . . 91 Orange Cake, . . 91 PUDDING SAUCES. Bread Cake, . . . 91 Pudding Sauce, . . 82 Raised Cake, . . 92 Sauce for Suet Pudding, 82 Fine old Plantation Cream Sauce, · · 82 | Poundcake, · · 92 xii CONTENTS. PAGR 127 PAGE Breakfast, Tea, and Lunch Cakes, continued. Popovers, . . . 116 Bops, . . . . 117 Waffles, . . . 117 Waffles,. 117 Waffles, . . . 118 Waffles, . . . . 118 Rich Tea Cakes, . 118 Marguerites, . . • 118 Jolly Boys, . . . 119 Buckwheat Cakes, . . 119 Buttermilk Cakes, . 119 Corn Cakes, . . . Rice Griddlecakes, . 120 Hominy Cakes, . . 120 Wheat Griddlecakes, . 120 Fritters, · · · 120 SMALL CAKES. Drop Cakes, . . . 121 Cream Puffs, . . 121 Ginger Puffs, . . . 121 Raisin Puffs, . . 121 Lemon Cheese Cakes, . I 22 Snowballs, . . . English Banbury Tarts, . 122 Kisses, . . . 123 COOKIES, CRULLERS, AND DOUGHNUTS. Cookies, . . . . 124 Drop Cookies, . . 124 Graham Cookies, . . Hermit Cookies, . . I 24 Boston Cookies, . . 125 Shrewsbury Cookies, . 125 Poundcake Cookies, 125 Sugar Cookies, . . 126 Sugar Cookies, . . 126 Cookies, Crullers,and Dough- nuts, continued. Sugar Cookies, . . 126 Sponge Cookies, . . 126 Caraway Seed Cookies, Chocolate Cookies, . 127 Chocolate Cookies, . 127 Ginger Cookies, . . 127 Soft Ginger Cookies, . 128 Ginger Snaps, . . 128 Northumbrian Cakes, 128 Crullers, . . . 129 Doughnuts, . . . 129 Doughnuts, . . . 129 Friedcakes, . . . 129 To prevent doughnuts from soaking lard, 129 ICE CREAM AND DES- SERTS. Ice Cream, . . . 130 Ice Cream, . . . 130 Caramel Ice Cream, . 130 Mediterranean Cream, Nut Ice Cream, . . 131 Lemon Ice, . . . 131 Lemon Sherbet, . . 131 Orange Sherbet, . . 131 Frozen Peaches, . . 132 Raspberry Granite, : 132 Iced Charlotte, . . 132 Sponge Ice,. . . 133 Frozen Cabinet Pudding, 133 Cake for Dessert, . 133 Angel Charlotte, . . 134 English Trifle, . . 134 Café Praline, . . . 135 Mousse, . . . 135 Fruit Salad for Dessert, . 135 Orange Baskets, . . 136 I 24 CONTENTS. xiii PAGE PAGE Ice Cream and Desserts, con SANDWICHES. tinued. Ham and Celery Sand- Baked Apples for Dessert, 136 wiches, . . . . 149 French Apples, . . 137 Sardine Sandwiches, . 149 Prune Whip, . . . 137 Olive Mayonnaise Sand- Orange Soufflé, . . 137 wiches, . . . 149 Club Sandwiches, . Russian Cream, . . 138 . 149 Spanish Cream, . . 138 Peanut Sandwiches, , 150 Spanish Cream, . . 138 CATCHUP, PICKLES, ETC. To Serve Watermelon, 139 Gooseberry Catchup, . 151 JAMS AND JELLIES. Cucumber Catchup, . 151 Preserved Citron, . . 140 Cucumber Pickles, . . 151 Crab Apple Jelly, . 140 Sliced Cucumber Pickle, 152 Cranberry Jelly, . . 140 Cucumber Relish, . 152 Baked Cranberries, . 141 Cucumber Relish, . . 152 Currant Jelly, · · · 141 Pickled Onions, . . 153 Currant Jelly, . . 141 Green Tomato Pickles, . 153 Elderberries, . . . 142 Sweet Tomato Pickle,. 153 Orange Jelly, . . 142 Tomato Soy, . . . 154 Orange Marmalade, . 142 Tomato Soy, . . 154 Orange Marmalade, 143 Sweet Pickled Martinoes, 154 Pear Marmalade, . . 143 Mustard Pickle, . . 155 Preserved Pears, . . 144 Mustard Pickle, . . 156 Pear Chips, . . . 144 Baltimore Pickles, . . 156 Pieplant Marmalade, 144 French Pickle, . . 156 Pineapple Jelly, . . 144 Spanish Pickles, . . 157 Canned Pineapple, . 145 Piccalilli, . . . . 157 Plum Jam, . . . 145 Chili Sauce, . . . 158 Red Raspberry Jam, . 145 Chili Sauce, . . . 158 Strawberry Preserves, . 145 Higdom, . . . 158 Oriental Jam, . . 146 German Sauce, . . 159 West India Preserves, . 146 Pepper Sauce, . . 159 Golden Chips, . . 146 How to Mix Mustard, . 159 Coffee Jelly, . . . 147 Wine Jelly,. . CANDIES. . 147 Wine Jelly, . . . 147 Molasses Candy, . . 160 Wine Jelly, . . . 148 Molasses Candy,. . 160 Wine Jelly, . . . 148 Cream Vanilla Candy, . 160 Beef Wine Jelly,. . 148 | Plantation Drops, . 160 xiv CONTENTS. PAGE PAGE 167 Candies, continued. Miscellaneous, continued. Caramels, . . . Time Table for Cooking Maple Cream, . . 161 Vegetables, . . Fudge, . . . . 161 The Serving of Wines and Cordials, . . 168 Horehound Candy, . Cocoanut Candy, . . Peanut Crisp, . . HOUSEKEEPERS' REC- English Walnut Creams, 162 IPES. Glace Malaga Grapes, . 162 Taking out Stains, . . 169 Popcorn, · 163 To Wash Flannel Blan- kets, or Flannel or BEVERAGES. Dress Goods of any Tea Punch, . i . Kind, . . . 169 Black Currant Vinegar, 164 To Laundry Lace or Mus- Blackberry Cordial, . lin Curtains, . . . 170 Raspberry Acid, . . Japanese Cream, . . 170 Raspberry Shrub, . . White Soap Bark, . . 170 Grape Juice, . 165 Flatirons, . . . 171 Grape Drink, . . . 165 Unfermented Grape Wine MENUS. for Invalids, . . 166 Dinner, . . . . 172 MISCELLANEOUS. Luncheon, . . . 173 How to Select Meats, Luncheon, . . . 173 Poultry, and Fish, 167! Luncheon, . . . 174 Snap Shots at Cookery. SOUPS. FINE TOMATO BISQUE. Take one quart of sweet milk; let it come to a boil; have all ready two tablespoonfuls of flour and a small piece of butter thoroughly mixed to a cream, and mix in with the milk while boiling. Just before serving, take one quart stewed tomatoes (or can of tomatoes), mix in one half teaspoonful soda, mix all together, season with pepper and salt to taste. Serve immediately, as any delay will make it curdle. ALucy B. Lee. ASPARAGUS SOUP. The desired number of asparagus heads should be picked, scraped, and thoroughly washed, the tops being broken off as far down the stalks as possible. Cook in boiling salt water for about twenty minutes. Put the stalks into some good veal stock and boil for twenty minutes. Then cut an onion into thin slices and fry in three table- spoonfuls of butter for ten minutes, being careful not to allow it to burn, and add a portion of the asparagus tips. Cook for a few minutes, stirring gently; add a little flour, and continue the cooking for a few minutes longer. Remove 2 SAVAP SHOTS A T COOKERY the stalks from the stock, pour in the contents of the fry- ing pan, and boil all together for twenty minutes. Then rub through a sieve. Have boiling a pint of milk and a pint of cream, and add to the stock. Season well with salt and pepper, and serve. “Oscar,” of The Waldorf. TOMATO SOUP. One quart of tomatoes. Boil and strain. Boil again and add a pinch of soda, salt, pepper, and butter. Heat one quart of milk and add tomato juice. Do not let boil after being mixed. Enough for seven. Mrs. M. S. Burns. TOMATO SOUP. One quart can of tomatoes, two heaping teaspoonfuls flour, one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar, a pint of hot water. Let tomatoes and water come to a boil. Rub flour, butter, and one table- spoonful of tomatoes together; stir into boiling mixture. Add seasoning; boil all together for fifteen minutes. Rub through sieve, and serve with toasted bread. (When tomatoes are first put on to cook, add a little soda.) Mrs. W. L. Parmenter. PUREE OF SPINACH. One quart of spinach, one pint of stock (veal or beef), one cupful of milk, one half cupful of cream, one and a half tablespoonfuls butter, one and a half tablespoonfuls flour. Thoroughly wash and drain the spinach. Put it in the saucepan dry, and simmer on the back of range a half 6 SNAP SHOTS A T COOATER Y. CLAM CHOWDER. One quart of clams, one pint of potatoes sliced thin, one pint of oyster crackers, two good-sized onions sliced very thin, one cupful of canned tomatoes or two good- sized ripe ones, a good half cupful of butter, salt and pepper to taste, about two quarts of water. Cook the vegetables until done, add the clams and cook a little while longer, and, just before serving, add the crackers. Mrs. L. B. McCready. IMITATION MOCK TURTLE SOUP. One pint black beans, two quarts cold water, one small onion, two stalks celery or one quarter teaspoonful of celery salt, one half tablespoonful salt, one third teaspoon- ful pepper, one quarter teaspoonful mustard, a dash of Cayenne pepper, three tablespoonfuls butter, one and one half tablespoonfuls flour, two hard-boiled eggs, one lemon, a ham bone if you have it. Soak beans overnight. In the morning drain and add the cold water. Slice onion, and cook five minutes with half the butter. Add this to the beans, with the celery stalks broken into pieces, and with the ham bone. Simmer three or four hours, or until the beans are soft. Add more water as water boils away. Rub through a sieve, reheat to boiling point, and add salt, pepper, mustard, and Cayenne pepper well mixed. Bind with the remaining butter and flour cooked together. Cut the eggs and lemons into thin slices, removing seeds from the lemons. Put into tureen, and strain the soup over them. Jeanie L. Harries. } SOUPS. 7 MOCK TERRAPIN. Parboil half of a calf's liver. When cold, mince fine. Then put it into a stewpan with two quarts of cold water, butter the size of an egg, one tablespoonful flour, one half teaspoonful dry mustard, salt and pepper to taste, one half grated nutmeg, two hard-boiled eggs chopped fine. Let all simmer till thick, and just before serving add a generous wineglassful of Madeira. Miss Ida E. England. CLAM SOUP. A pint and a half of good veal stock, a pint and a half of fresh milk, one stalk of celery, a suspicion of onion, salt, a little red pepper. When boiled, stir in flour to thicken to the consistency of cream. Then chop the clams very fine. Scald the juice, and skim well; then add the chopped clams to it; let them scald a few min- utes without boiling. Strain the cream, and mix with the clams just as you put it into the tureen, taking care to pour them in slowly, and stir all one way; then add a little finely chopped parsley. AMrs. E. T. Smith. CREAM OF TAPIOCA SOUP. One quart of chicken stock, one pint of cream, half an onion, one stalk of celery, one third cupful of tapioca, one tablespoonful of butter, salt and pepper. Wash the tapioca, and soak it in two cupfuls of cold water over- night. An hour before dinner put the stock and tapioca together in a double boiler; put the onion and celery in the cream a few hours before. When the soup is nearly SOUPS. 9 forcemeat balls, and the thin slices of one peeled lemon into the tureen, pour the hot soup over them, stir in two wineglassfuls of sherry or Madeira wine and one table- spoonful of walnut or mushroom catchup. Cover close for five minutes, and serve. Put these in if preferred. An hour before the soup is put into the tureen, make about two dozen forcemeat balls of the veal taken out for that purpose. Chop the veal fine, season it highly with sweet herbs, pepper, and salt, with a little lemon juice, fine grated nutmeg and mace, one tablespoonful of flour, and two eggs well beaten. Mix all these ingredients together — they should be as soft as can be handled,— make into little balls, flour them well, grease a tin pie plate, lay the balls carefully over the bot- tom of the plate, set them in a quick oven until a crust forms upon them, then put on top of the heater until ready for use. Have ready at least a dozen egg balls made of the yolks of three hard-boiled eggs pounded fine and mixed with some fine cracker crumbs and suffi- cient raw yolks to bind them. Form into balls size of small marbles and put them into the tureen with the hot Soup. Cook at The Markeen. MOCK BISQUE. One tablespoonful of butter and one tablespoonful of flour beaten to a cream, and one quart of milk. Add the milk hot and boil slowly. Have prepared one quart or one can of tomatoes rubbed through a sieve. Add to this one half teaspoonful of baking soda. Season to taste. Beat one egg thoroughly in your tureen and pour the soup over it, beating all to a foam. Al/rs. G. B. Richards. FISH. BLACK BASS (BOILED). Clean a black bass weighing three pounds. Put into the fish kettle with one cupful of water, one cupful of claret, and half a teaspoonful of salt. When boiling, sim- mer one half hour. Serve with brown sauce No. 199, adding one half cupful of claret to sauce. L. L. M. Vinegar added to the water for boiling fish (except salt fish) hardens the flesh, and is a great improvement. The French cooks always do this. Miss Brittin. FLORIDA POMPANO (BROILED). Thoroughly scrape and clean a pompano. If it is a large one, divide it down the back and through the head; but if it be a small fish, weighing only about a pound, it may be cooked whole. Sprinkle over salt and pepper, and place it on a gridiron over a fire, with the skin side downward, and, after warming a little, brush it over with butter, adding a little more salt and pepper if desired, and return it to the gridiron to broil on both sides until done. It may then be placed on a dish, a little lemon juice squeezed over it, and served with tartar sauce either poured over or served separately in a sauceboat. “Oscar," of The Waldorf. 12 ATISH. 13 POMPANO FRIED A LA FLORIDA. Open and clean the fish, leaving heads on. Dry with a towel, and rub a little salt inside and outside. Have ready browned cornmeal or flour, dust fish all over with it, and lay into frying pan of very hot lard with about one third of olive oil. Brown nicely, turn and brown, and serve immediately. Medium-sized pompano is found to be the sweetest. L. L. M. FISH CUTLETS. Season one pint of any kind of cold cooked fish with salt, pepper, and Cayenne, and make it into paste with a little thick cream sauce, made quite hot. Put the paste on a dish to about half an inch in thickness, and when it is cold form it into the shape of cutlets. Put them first into bread or cracker crumbs, then into egg, and again into crumbs. Fry in a frying pan of hot fat until brown. If lobster is used, insert a small claw at the end of each cutlet, and for other kinds of fish use a small piece of thick bone. Drain off the fat, and serve. “Oscar,” of The Waldorf. CODFISH BALLS. One coffee-cupful of codfish picked fine, two cupfuls of potatoes thoroughly mashed, one egg well beaten. Beat codfish and egg together. Add potatoes and enough flour to mix well. Fry in hot lard. Mrs. George Ramsdell. 14 SNAP SAO TS A T COOKERY. CODFISH SOUFFLE. Take six or seven potatoes and mash them as you would for the table, and set away to cool. While cool- ing, soak a piece of codfish and pick it up fine. Mix with potatoes, and season with butter and salt. When ready for the oven, beat up three eggs and stir them in. Bake in a quick oven twenty minutes. Turn out on a platter, and pour cream gravy over. Mrs. John Parmenter. FISH TURBET. Whitefish is generally considered better than any other for this dish. Baked or boiled fish may be used. Pick the fish fine, adding pepper and salt to taste. Put a pint of milk into a double boiler. When it boils, add three tablespoonfuls of flour mixed with a little of the milk, two eggs beaten very light, and a small piece of butter. Let this mixture boil and thicken. Bake in rather a deep dish, first a layer of fish, and then the dressing. Cover the top with bread crumbs and bake twenty minutes. Pannie Fargo. BROILED SARDINES. Select a dozen good-sized, firm sardines, place them in a double broiler, and broil for two minutes on each side over a very brisk fire. Place six pieces of toast on a hot dish, and lay the sardines on, being careful not to break them. Pour over one half gill of butter, garnish with half a dozen quarters of lemon, and serve. - A. M. R. FISH, 15 CODFISH PUDDING. Three quarters of a pound picked codfish, six or eight good-sized potatoes peeled and boiled. Add the fish five minutes before draining, mash together, add one table- spoonful butter, season to taste, beat two eggs very light, add three or four tablespoonfuls of milk. Bake twenty minutes. A piece of butter on top just before serving. C. B. G. Waters. DROPPED FISHBALLS. One pint bowlful of raw fish, two bowlfuls of pared potatoes (let the potatoes be under medium size), two eggs, butter the size of an egg, and a little pepper. Pick the fish very fine, and measure it lightly in the bowl. Put the potatoes into the boiler, and the fish on top of them. Then cover with boiling water, and boil half an hour. Drain off all the water and mash fish and potatoes together until fine and light. Then add butter and pepper and eggs well beaten. Form into the shape of croquettes, and fry in boiling fat until a nice light brown. Miss Parloa. SALMON SOUFFLE. One can of salmon picked into small pieces, salt, pepper, and a little grated onion. DRESSING: One pint milk, three eggs, two tablespoon- fuls flour, butter the size of an egg, a little salt, cream, butter, and flour. Scald the milk in a double boiler, add eggs beaten together very light, then butter and flour. Stir all the time. 16 SNAP SHOTS AT COOKERY. In a baking dish place a layer of fish, then cover with the dressing, then another layer of fish and dressing. Cover the top with bread crumbs, and bake a light brown. Mrs. L. B. McCready. SALMON MOLD. Can of salmon minced fine after removing all bones and skin, yolks of four eggs. Melted butter size of an egg. Season well with pepper and salt. A piece of bread one and one half inches in thickness crumbled into one half teacupful of milk. This must be heated (milk and bread). Add this to the mixture of salmon. At last add the well-beaten whites of the four eggs. Mix thoroughly all together. Butter the bowl or mold used, put salmon in, and steam for one hour. Leave in the mold on ice until ready to serve. Serve with lettuce and mayonnaise. Mrs. W. V. Downer. SALMON LOAF WITH MUSHROOM SAUCE. One pound can of salmon, one cupful of rolled crackers, one half teaspoonful of salt, one cupful of milk, three beaten eggs, red pepper to taste. Bake in a long, deep buttered pan about twenty minutes, cover top of the loaf with cracker crumbs. MUSHROOM Sauce: One can mushrooms, one cupful of milk, a pinch of salt. Heat the milk to boiling, add mushrooms and salt, thicken with one teaspoonful of flourrubbed until smooth with one tablespoonful of butter. AYSH. 17 Arrange the salmon loaf on a platter, pour the sauce over it, garnish with parsley, and serve immediately. This recipe makes a very nice course baked in individual shells and served with hot finger rolls (for lunch). Aale Nezvel Azerill. SALMON LOAF. One can salmon, five tablespoonfuls melted butter, four eggs, one half cupful bread crumbs, salt and pepper. Salmon shredded and mixed with butter beaten light; eggs beaten and mixed with crumbs; then mix together. Oil the mold, and steam one hour. SAUCE FOR ABOVE: One cupful milk and oil from salm- on, one tablespoonful melted butter come to a boil. Thicken with one teaspoonful cornstarch, one egg beaten and stirred in. A very little Cayenne pepper and one tea- spoonful catchup at the last. Mrs. Bartlett. HERRINGS STEWED WITH TOMATOES. Strip the skins from one half dozen small herrings, remove the bones, and stew with one pint of tomatoes half an hour. Serve hot on buttered toast. Miss Ida E. England. HALIBUT A LA CREME. (Creamed Halibut.) Three pounds halibut boiled and picked to pieces like lobsters. Take one quart milk, half an onion chopped, two tablespoonfuls chopped parsley, flour enough to make it as thick as drawn butter, and one quarter pound of but- ter, Season with salt and Cayenne pepper. Divide the SHELLFISH. LOBSTER FARCI. Melt two tablespoonfuls of butter. Cook in it two tablespoonfuls of flour, a salt-spoonful of salt, a dash of paprika, and a grating of nutmeg. Add gradually one cupful of cream or rich milk. When mixture boils, remove from fire, add the sifted yolks of three hard-boiled eggs, one tablespoonful chopped parsley, and two cupfuls lob- ster meat cut into half-inch squares. Put mixture into well-cleaned lobster shells, cover with bread crumbs, and bake till brown. Mrs. Horace Fox. DEVILED LOBSTERS. Three cupfuls cold boiled lobsters picked or cut quite fine, one half pint cream or milk, two tablespoonfuls of flour, one tablespoonful of butter, one half tablespoonful of salt, one tablespoonful chopped parsley, one half nut- meg, yolks of four hard-boiled eggs, Cayenne pepper to taste, Rub flour and butter together, and add to the one half pint of cream or milk when it boils; add nut- meg, salt, and pepper when it thickens. Take from fire, and add the lobster, the yolks of the eggs (having been rubbed smooth), and the parsley, and stir it thoroughly through; then put into a dish or shells, smooth over with beaten egg and cracker meal on top. Bake in a hot oven or fry in hot lard. Mrs. C. C. McCain. 19 SHELLFISH. CLAMS AU GRATIN. Boil your clams long enough to open the shells; take out the clams and chop them up fine. Take a teaspoon- ful of chopped onions, two of parsley; fry in a little but- ter. Mix in a tablespoonful of flour and a teacupful of milk, boil it a minute, then add the clams. Season with salt and Cayenne pepper, and add the yolk of one egg. Fill the shells with the mixture, cover them with bread crumbs and a little butter. Bake about half an hour. This recipe takes fifty clams and fills eighteen shells. Miss Crafts. OYSTER COCKTAIL. One quart bluepoint oysters with juice, one half bottle Shrewsbury catchup, four teaspoonfuls horseradish, one teaspoonful Worcestershire sauce. Salt to taste. Put on ice half a day. Mrs. C. W. Miller. OYSTER COCKTAIL. Open half a dozen small oysters and drop them with the juice into a wineglass. Add a little lemon juice, three drops of Tabasco sauce, a teaspoonful of Worcestershire sauce, and one dessert-spoonful of tomato catchup. Stir well, and serve. Horseradish may be used on the side. “Oscar," of The Waldorf. OYSTER COCKTAIL. Smallest bluepoints with liquor. Serve six to person. For twenty-five oysters use one pint bottle of Shrewsbury tomato catchup. Juice of two lemons, two tablespoon- 22 SAVAP SHOTS A T COOKEAPY. fuls tarragon vinegar, ten drops Tabasco pepper sauce, one teaspoonful granulated sugar, one tablespoonful Worces- tershire sauce, one small teacupful liquor from oysters. Mix all in bowl, and place on ice three hours. Serve in champagne glasses with brown bread. Jennie W. Waters. CREAMED OYSTERS. Twenty-five oysters, one pint of cream or milk, one tablespoonful of butter, one tablespoonful of flour, salt and pepper to taste, one blade of mace. Let the oysters come to a boil in their own liquor, then drain. Let the cream or milk come to a boil. Rub the butter and flour together, and add to the cream when at boiling point. Season the cream with pepper, salt, and mace before add- ing the flour and butter. Stir constantly until it thickens; then remove the blade of mace, Stir in the oysters until heated. Serve at once. - AM7“s. C C McCain. OYSTER PIE. Line a baking dish with puff paste. Put in oysters until full. For two quarts of oysters, mix together one half pound butter, a large tablespoonful of flour, the yolks of three hard-boiled eggs, half a glassful of wine, one tea- spoonful of pepper, one teaspoonful powdered mace, and one of salt. Rub all together, put over the oysters, cover with puff paste, and bake in a quick oven. Miss Crafts. SHELLFISA. 23 PICKLED OYSTERS. One half pint of vinegar to two quarts of oysters. One teaspoonful black pepper, one tablespoonful salt, a little mace. Tie up in a cloth, throw a little allspice into the vinegar, let it come to a boil, and then throw in the oysters, and only let them come to a boil. Take them out, and let vinegar boil five minutes, and when cold, pour over oysters. - Mrs. Kate B. Armstrong. MEATS AND GAME. 25 FRENCH STUFFING FOR TURKEY. One pound of veal, one half pound of sausage meat, one half pound of salt pork, one small loaf of bread, heart of an onion, two cans of French mushrooms, and a little chopped parsley. Brown the veal in butter; cut the pork into slices, and brown slightly. Then chop veal and pork fine; add sausage meat, onion, parsley, and mushrooms, and bread crumbs; mix well. Put mixture into frying pan and cook fifteen minutes, adding enough of mushroom juice to wet sufficiently. Season highly with salt and black pepper. Mrs. Edward C. Cochrane. ROAST SQUABS. Three slices of fat pork cut fine. Place in a spider with a piece of butter the size of an egg. Cook very slowly until well fried. Chop bread very fine and throw over the pork and butter, then break one egg over the whole and add pepper. After washing the birds and drying them thoroughly inside and outside, put in the dressing. Take slices of salt pork cut very thin and wrap it around the birds, tying it with a thread; then place in a pan half full of water and baste well while cook- ing. Take the birds from the pan and remove the pork, then place the pan on the top of the stove and thicken gravy with flour, and to this add one tablespoonful of kitchen bouquet. If not dark enough, add more. Place birds back in pan and roll in the gravy until brown. Serve hot. AMrs. C. W. Miller. 26 SNAP SHOTS A T COOKER Y. BROILED SQUABS ON TOAST WITH BACON. Singe, draw, and cut off the necks from three good- sized squabs. Split them without detaching them, lay them on a dish and season with one pinch of pepper, half a pinch of salt, and one tablespoonful of sweet oil. Roll them well, and broil them for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread one gill of good butter on the top. Decorate the dish with six slices of broiled bacon, and serve. “Oscar,” of The Waldorf. ROASTED TURKEY STUFFED WITH BACON AND TRUFFLES. Singe, draw, and truss a turkey. Wash and peel one and one half pounds of truffles. Chop them, and place them in a mortar and pound them. Chop and pound an equal quantity of fat bacon, and mix with the truffles. Stuff the bird with the mixture, cover the breast with a sheet of buttered paper, and roast it in the oven, basting it frequently with butter. When the bird is nearly done, remove paper, dredge it over with flour, and baste with butter until nicely browned. When cooked, place the bird on a hot dish, pour a little rich, brown gravy over it, and serve with a sauceboatful of the same, and cranberry SallC6. L. L. M. CHICKEN TERRAPIN. Boil a chicken until tender. Cut the meat into pieces as for salad. Rub to a cream one tablespoonful butter, one tablespoonful flour. Stir into it one pint boiling * MEATS AND GAME. cream. Boil one minute, season with white pepper, salt, add beaten yolk of an egg, a generous glassful of sherry, and serve hot. Miss Ida E. England. CREAMED CHICKEN. One chicken of five or six pounds, four sweetbreads, one can of mushrooms. Boil chicken and sweetbreads. When cold, cut up as for salad. Into one saucepan put four cupfuls, or one quart, of cream. Into another put four large tablespoonfuls of melted butter and five even tablespoonfuls of flour; stir well until melted, and then pour on the hot cream, stirring until it thickens. Flavor with a small half of grated onion; season lightly with red and black pep- per. Put chicken and ingredients, together with sweet- breads and mushroom (which, if large, cut into small pieces) into a large baking dish, cover with bread crumbs and pieces of butter, and bake twenty minutes. To give more of a chicken flavor, use the boiled-down chicken liquor in place of all cream. Mrs. Horace Fox. FRIED CHICKEN. Put chicken on in cold water, enough to cover. Skim when it comes to a boil. Let boil for one hour, then put in salt to taste. Boil until tender. Stand back on stove where it will keep warm. Lift out carefully, roll in beaten eggs and cracker crumbs, and fry in butter until a nice brown. Have pan very hot. Mrs. W. L. Parmenter. SNAP SHOTS AT COOKERY. TO CLEAN SWEETBREADS. Carefully pull off all the tough and fibrous skin. Place them in a dish of cold water for ten minutes or more, and then they are ready to be boiled. Boil twenty min- utes. They are then ready to be prepared for broiling, frying, or any mode you may wish. Mrs. Edward L. Brady. BROILED SWEETBREADS. Split the sweetbread after being boiled. Season with salt and pepper. Rub thickly with butter, and sprinkle with flour. Broil over a quick fire, turning constantly. Cook about ten minutes, and serve with cream sauce. Mrs. Edward L. Brady. SCRAPPLE. (A New Jersey dish.) Boil some pork, more lean than fat (the head is good if the skin is removed), until tender. Add about one fourth of a liver (calf's); chop fine; season with salt, pepper, and sage. Add the liquor from the meat. Stiffen about like mush with one third buckwheat and two thirds yellow cornmeal. Cook until the meat is thoroughly done. Turn out into shallow pans to cool. When needed, slice and flour and fry brown as you would boiled mush. Jessie Anthony Mixer. CREAMED SWEETBREADS. Wash and boil the required number of sweetbreads for twenty minutes or so. Then drain and chop them into small pieces; put them into a saucepan with some white MEATS AND GAME. sauce and boil for a few minutes. Toast some slices of bread, remove the crust, butter the slices, cut them into halves or quarters, and place them on a hot dish. Pour the creamed sweetbreads over the toast, and serve hot. “Oscar," of The Waldorf. BROILED SWEETBREADS. Split the sweetbreads into flat slices, dust them with pepper and salt, and rub them well with flour. Broil the sweetbreads over a clear fire, turning them often and basting them with warm butter. Place one quarter pound of butter in a saucepan with one tablespoonful each of water and chopped parsley, the juice of a large lemon, and a little Cayenne pepper. Place the sweetbreads on a hot dish and garnish them with slices of lemon and sprigs of parsley. "Oscar," of The Waldorf. KIDNEY STEW. One beef kidney, seven bay leaves, one tablespoonful of vinegar, one half tablespoonful of salt, one half salt- spoonful of pepper, five cloves, one coffee-cupful cold water, two onions, one large tablespoonful of butter. Let boil one hour, Use a good-sized beef kidney cut into small pieces and soak in salted water for one hour; then wash in three waters. Cut fine two onions and put into saucepan with a large tablespoonful of butter. After the onions have heated till wilted, put in the kidney, adding a coffee-cupful of cold water, seven bay leaves, five cloves, one half teaspoonful of salt, one half salt-spoonful of pep- per, one tablespoonful of vinegar; let all boil slowly for 30 SAVAP SHOTS A T COOATER Y. one hour. When done, take out bay leaves and cloves, and thicken with one teaspoonful of cornstarch. Serve On toast. Mrs. C. C. McCain. LIVER LOETILLA. One pound calf's liver, one half pound finely chopped ham, one cupful fine bread crumbs, two hard-boiled eggs chopped, one minced onion, parsley, pepper, and salt. Boil the liver, chop fine all the ingredients; add one half cupful of good stock, put all into a buttered mold, boil two hours, serving with drawn butter sauce. Miss Ida E. England. LIVER GLAZE (BALLS). Two ounces of salt pork boiled and chopped fine, one calf's liver chopped fine and all stringy parts removed, two ounces of rolled cracker crumbs, four eggs well beaten, one teaspoonful of salt, one half teaspoonful of pepper. Mix all together thoroughly, and drop one teaspoonful at a time into boiling water. Boil one half hour. Serve with diced bread toasted in butter sprinkled over top. Mrs. Frank Georger. MEAT CROQUETTES. One bowlful of cold chopped meat to one bowlful of hot rice. Season with pepper and salt, and form into balls. Roll in cracker crumbs, then in egg, then again in crackers. To one egg well beaten add two table- spoonfuls of milk. Cook in boiling lard, and serve with tomato Sauce. MEA TS AND GAME. 31 Cook your tomatoes well and strain through a sieve. Then add a pinch of red pepper, piece of butter size of an egg, salt to taste, two cupfuls of water, one tablespoon- ful of sugar. Cook all together and thicken with a little flour. Pour over croquettes when cooked. - Mrs. William Thurstone. VEAL LOAF. Three pounds of veal, one quarter pound of salt pork, three eggs well beaten, one ounce of rolled cracker crumbs, one teaspoonful of salt, one half teaspoonful of pepper, two tablespoonfuls of water. Veal and pork chopped very fine, and all stringy parts removed. Mix all together thoroughly and form into a loaf Sprinkle cracker crumbs over loaf, also small pieces of butter. Bake two hours in moderately hot oven, and baste fre- quently. AMrs. Prank Georger. VEAL LOAF HOT. One and one half pounds of veal, one pound of fresh fat pork, one half pound of beef. All this must be chopped quite fine. Then add one cupful of grated bread crumbs (only the white part of the bread), one teaspoon- ful of parsley, one teaspoonful of salt, and some pepper to taste, the juice and grated rind of half a lemon, three eggs well beaten. Mix them well with the above ingre- dients. Shape it like a loaf of bread, and put fine dried bread crumbs over the top, with pieces of butter here and there. The amount of butter for that should be the size of a large walnut. Roast two hours. When first put into the oven, do not add water in the pan for 32 SNAP SHOTS AT COOKERY about fifteen minutes; then add some to baste with. Make a gravy with the basting by mixing a small tea- spoonful of flour smooth with a little cold water after the loaf is put on the platter to serve. Cook up the flour a few seconds and strain into the gravy dish. A/rs. A2. Harries. HAM CROQUETTES. One cupful finely chopped ham, two cupfuls mashed potatoes, yolks of three eggs, one tablespoonful butter, dash of Cayenne pepper, grate of nutmeg. Mix all but potato and cook together for just a minute. When cool, cover with the potato, dip into beaten egg and crumbs, and fry quickly. Miss Ida E. Bngland. HAM CROQUETTES. One cupful of finely chopped boiled ham, two cupfuls of bread crumbs, two cupfuls of hot mashed potatoes, one large tablespoonful of butter, three eggs, a pinch of Cayenne pepper. Beat the ham, Cayenne pepper, butter, and two of the eggs into the potatoes. Let the mixture cool, then shape like croquettes, dip in beaten egg, roll in bread crumbs, and fry in hot lard. Miss Brittin. STEWED KIDNEYS. Split the kidneys into four pieces, trim off carefully as possible the sinews and fat inside, then cut into small pieces. For a whole beef kidney, put about two ounces of butter into a frying pan and set on a very hot fire, toss it around to melt the butter as fast as possible without Tailor-made Shirt Waists To order. Made from the very exclusive styles which have made our ladies' waist department famous. Our tailors know exactly how to cut them to make your figure perfect. ideo OUR LAUNDRY (all hand work) is without doubt the best in New York state. "A trial is all we ask. el et KINNE & KINNE CO., ..SHIRT MAKERS.. 357 Main St. BUFFALO, N. Y. Every large city has a representative store in its respective line of trade. We are egotistical enough to feel that we are the representatives in the Book, Stationery, Engraving, Binding, and Printing business of Buffalo. We do not leisurely lie in wait for your business, but are continually striving by up-to-date methods and low prices to get your trade coming our way. Keep these in mind: BOOKS, STATIONERY, ENGRAVING, PRINTING, BINDING. The Peter Paul Book Company, Peter Paul 448 MAIN STREET, 257 PEARL STREET. * MAIN STREET } www.www." 2 HERSEE & CO., 303 to 311 Ellicott Street. A/VYTHING //V FUR/VITURE. o:*" BUY IT OF US. - We keep anything in Parlor, Dining Room, Sitting Room, and Chamber furniture. Come to us for Wedding or Christmas Gifts. We will furnish your house cheaper and better than any dealer in the city. We keep Tables and Chairs to loan for parties at reasonable prices. “Buy of the Fiaker.” enee FURS Latest Designs in SEAL COATS and CAPES. Furs remodeled to meet the new fashion at WIPPERT’S, #: BUFFALO, N.Y. Sole agents for DUNLAP HATS. SIEGMUND LEVYN, Importer of H AN/ A N A C | G A F S. 346 and 348 Main St., cor. of Niagara . . BUFFALO, N. Y. ESTABLISHED 1867. A large stock of Key West and Domestic Cigars, Cigarettes, Pipes, and Smokers' Articles. Goods to Dealers at Lowest Jobbing Prices. AGENT FOR THE CELEBRATED ‘‘ LA PREFERENC/A ’’ C/GAR. w MEATS AND GAAMAX. 33 allowing it to blacken. As soon as melted, turn in the kidney, and stir for about three minutes; then add one tablespoonful flour, and stir again for about one minute; then add one gill of water, one of white wine, and one of broth, adding a few drops of lemon juice just before serving. Stir again until the kidney is rather underdone. Serve hot on toast. Ida Lee Mayhew. MEAT SOUFFLE. One cupful of gravy or white sauce. Season with salt, pepper, parsley, and onion juice. Add to it one cupful of finely chopped meat of any kind, then the well-beaten yolks of two eggs. Cook till heated through — about one minute after eggs are in. While it is cooling, beat the whites of the eggs stiff, add them to the mixture, and pour into a baking dish. Bake till set in center, and serve immediately. Mrs. Charles CYifton. CASSEROLE OF RICE AND MEAT. Line a mold with rice (cold boiled) having first gen- erously buttered the mold and covered with dry bread crumbs, Have the rice about one half inch thick. Mix one and one half cupfuls of cold chopped meat (veal or beef) with one teaspoonful chopped parsley, one salt- spoonful thyme, one salt-spoonful pepper, one salt-spoon- ful marjoram, one salt-spoonful powdered celery seed, one teaspoonful salt, one teaspoonful chopped or grated onion, two tablespoonfuls cracker crumbs, one beaten egg. Moisten with hot stock or milk till about the con- sistency of drop butter. Fill the mold, and either bake or steam. Serve with tomato sauce. Miss Ida B. England. 34 SNAP SHOTS A T COOATER V. CECILS. Two cupfuls cold meat chopped fine, one tablespoonful butter, two tablespoonfuls bread crumbs, yolks of two eggs, grate of nutmeg, one teaspoonful onion juice, salt and pepper to taste. Boil all ingredients five minutes. When cool, form into balls, dip into eggs, cover with crumbs, and fry. * Miss Ida E. England. MUSHROOMS WITH BEEFSTEAK. Take from three and one half to four pounds of sirloin steak (according to number in family). Season with black pepper and a little salt. Put a large tablespoonful of good lard into a frying pan and set it over the fire. When it is quite hot, put in the steak, and let it brown. Have ready, for four pounds of steak, about two pounds of mushrooms, as they cook down considerably. Have mushrooms stemmed and skinned and moistened with a little water. Season with pepper and salt and thicken slightly with a good dredging of flour. Pour over the steak into the frying pan, and cook until thoroughly done. - Lucy B. Lee. BEEFSTEAK. A club or sirloin steak, cut very thick. Broil very carefully. Place on a tin, and spread with one half pound of butter, pepper and salt; place on hot platter, and throw gravy over steak, pare bananas and slice lengthwise, and cover top of steak; on bananas spread grated horseradish a quarter of an inch thick, Serve at once. Mrs. Margaret Robertson. 36 SNAP SHOTS AT COOKERY. VEAL CHOPS À LA BORDELAISE. Three tablespoonfuls of salad oil in frying pan. When boiling hot, put in chops and fry brown; then add a small piece of onion, one teacupful strained tomato, pepper, salt, parsley, and three teaspoonfuls brandy. Cover and cook half an hour. Mrs. Edward C. Cochrane. RAGOUT OF COLD BEEF OR LAMB. For one quart of cold meat cut into delicate pieces, take a pint and a half of stock; add one tablespoonful of chopped onion, half a teaspoonful of chopped parsley, and half a cupful strained tomato; simmer half an hour. Put three tablespoonfuls of butter into frying pan; when hot, add two tablespoonfuls of four; stir until brown. Then slowly add strained liquor, stirring all the time. Season with salt and pepper. Add meat to same, then add two hard-boiled eggs chopped rather coarse, and simmer five minutes longer. Mrs. Edward C. Cochrane. FRENCH STEW. Place in a kettle four potatoes and four tomatoes cut into pieces. Add to this eight lamb chops or one chicken, two chopped onions, one small bunch of chopped parsley, one small chopped red pepper, one measure of green peas, one quart of milk, and a little salt. Cover and let cook slowly two hours, stirring occasionally to prevent burning. Margaret McIntosh. MEAT SAUCES, ETC. WHITE SAUCE. One tablespoonful of butter, one tablespoonful of flour, one cupful of milk, one half teaspoonful of salt, one quarter teaspoonful of pepper. Make white sauce, using with the milk two tablespoonfuls of the water in which the fish is boiled. Boil in the water with the fish five cloves, three bay leaves, one onion, eight peppercorns, and two tablespoonfuls of salt. This will give flavor to the fish and to the sauce. Mrs. Curtiss, SAUCE FOR ROAST VENISON, GAME, ETC. One wineglassful of good port wine. Let it come to a boil; add one glassful of currant jelly, and stir thor- oughly until it is all dissolved. One cupful of firm soup stock, one dessert-spoonful of butter (into which blend two tablespoonfuls of browned flour); add to the stock when heated hot. After it is nicely thickened, add to the wine, and serve, A. B. K. TOMATO JELLY. One half can tomatoes, two cloves, one bay leaf, one slice of onion (thick), one teaspoonful salt, one teaspoon- ful sugar, one half teaspoonful pepper, one quarter box Chalmers' gelatine soaked, one half cupful of water. Boil 37 EGGS AND OMELETS. 41 through a sieve onto the toast. Repeat this, and finish with a third layer of sauce. Garnish with parsley. Mrs. Edward L. Brady. OMELET. Two eggs, one half cupful of milk, one large table- spoonful of flour. Separate the yolks from the whites, and beat the whites until perfectly stiff. Next beat the yolks, braiding the flour in with them. Add the milk very gradually, not more than a teaspoonful at a time, and then beat the whites into the mixture. Have ready a well-buttered spider, and as the edges cook lift them. Brown the top in the oven, and fold it over as it is taken from the spider. Mrs. M. S. Burns. BAKED OMELET. Beat the yolks of four eggs very light. Add two thirds of a cupful of hot milk, a piece of butter, one tablespoonful of flour, salt and pepper. Beat the whites stiff, and add them. Bake in a buttered dish a few min- utes in a hot oven. C. B. G. Waters. TOMATO OMELET. Peel and chop fine four tomatoes of good size; season them with salt and pepper, and add to them half a tea- cupful of grated bread or cracker crumbs and five eggs well beaten. Heat a frying pan hot, put in a small piece of butter, turn in the mixture, and stir rapidly until it begins to thicken. Then let it brown, and fold together. It may be necessary to add a little more butter to the pan SNAP SHOTS AT COOKERY. to keep from burning. Remove by placing a hot platter over the pan and turning it upside down quickly. E. B. K. KIDNEY OMELET. Prepare to cook as for stewed kidneys, and when the omelet is to be folded in the pan, put five or six table- spoonfuls of the kidney chopped in the middle of the fold. (Delicious.) Ida Lee Mayhew. VEGETABLES. CORN OYSTERS. One dozen ears of corn, which grate and scrape from cobs, one tablespoonful of flour, two eggs, a little salt. Fry in butter. Mrs. Kate B. Armstrong. STEWED CUCUMBERS. After quartering and removing the seeds of two large green cucumbers, cut into pieces three inches long, and boil in water with two bay leaves and a little salt till tender, then strain and set aside. Into an earthen sauce- pan put a pint of claret. When hot, thicken with flour enough to make it like thick cream. Add butter the size of an egg, two large teaspoonfuls of sugar, red pepper. Put in the cucumbers and let it simmer gently for ten minutes; then serve. A. P. B. BAKED MACARONI. Simmer in water one quarter of a pound of macaroni until tender; then take off the stove and put into a dish a layer of macaroni, then a layer of bread crumbs and cheese grated over the top, then another layer of maca- roni, and so on until you have bread crumbs and cheese on the top. Then add a little salt, put on top a few pieces of butter, and pour over half a pint of milk. Bake from one half to three quarters of an hour. Ida Lee Mayhew. 44 SNAP SHOTS AT COOKERY. MACARONI CROQUETTES. Break one quarter pound of macaroni into half-inch pieces, and boil rapidly in plenty of boiling water for twenty-five minutes; then drain. Scald one cupful of milk. Rub one large tablespoonful of butter and two rounded tablespoonfuls of flour together until smooth; stir into the scalded milk, and continue stirring until it thick- ens. Add the yolk of one egg, and heat for half a min- ute on the fire. Add the macaroni, one tablespoonful of cheese (Parmesan if preferred), salt, and pepper. Mix well, cool, mold into croquettes, prepare, and fry in hot lard. Serve with cream or tomato sauce. Mrs. George C. Lehmann. BAKED PARSNIPS. Peel and wash some large, hollow crowned parsnips; cut them lengthwise into quarters, and steam them for one hour. Take them out and place in a baking dish with a little salt and meat drippings, and bake till nicely browned. Drain, put them on a hot dish, and serve. Miss C. P. STUFFED CABBAGE. Procure a large head of cabbage; boil it, but not quite tender; then very carefully take out the middle and fill the cavity with a mixture of a tablespoonful of minced suet, two tablespoonfuls of bacon or ham, a like amount of cold meat, one raw egg, the grated rind of a lemon, a little grated nutmeg, and pepper and salt to taste. Milk may be used instead of the egg if desired. Tie with a string and put some rich brown gravy around it, IZEG/E TAB LAS. 45 but not over it. The cabbage should be frequently basted with drippings or butter, and must not be allowed to burn or become brown. “Oscar,” of the Waldorf. CREAMED CABBAGE. Boil a cabbage head until done, then pick to pieces and put into a dish. Season with salt and pepper, pour over it a rich cream gravy thickened a little, and bake for a few momentS. Mrs. E. B. Jewett. CREAMED CABBAGE. Boil a fine white cabbage fifteen minutes, changing the water then for more from the boiling teakettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two beaten eggs, one tablespoonful butter, three tablespoonfuls rich milk or cream, pepper and salt to taste. Stir all well together and bake in a but- tered pudding dish until brown. Eat very hot. This is delicious. Jenny F Plimpton. TOMATO SAVORY. Cook one cupful of tomatoes and strain. One half teaspoonful salt, one teaspoonful sugar, one teaspoonful lemon juice, three tablespoonfuls of grated cheese, butter the size of an egg, a little mustard and Cayenne pepper. Stir together tomatoes, seasoning, and cheese. Melt the butter and add to the mixture. Heat very hot, but not boiling. Add at last two eggs beaten light. Serve on rounds of hot toast. Mrs. Horace Fox. 46 SNAP SHOTS A T COOKERY. BAKED SQUASH. Boil the squash; mash and cool. Beat it light with two eggs, a tablespoonful melted butter, one half cupful of milk or cream, salt and pepper to taste. Put into a buttered dish, cover with fine bread crumbs, and bake quickly. Serve in the same dish. Mrs. L. B. McCready. DRESSED CABBAGE. Three eggs, six tablespoonfuls of vinegar, six table- spoonfuls of cream, three tablespoonfuls of butter, one tablespoonful of sugar, one half teaspoonful of salt, one half teaspoonful of mustard. Beat the eggs very light. Add mustard and all the other ingredients, the vinegar last. Cook in a double boiler until it creams, and set it away to cool. Chop cabbage fine, and when ready to use mix with the cream. Pannie Fargo. BAKED ONIONS. Put six large onions into a saucepan of water, or milk and water in equal proportions. Add salt and pepper, and boil until tender. When done so they can be easily mashed, work them up with butter into a paste. Cover with bread crumbs and bake in a moderate oven. If pre- ferred, they may be boiled whole, put into a baking dish, covered with butter and bread crumbs, and then baked. “Oscar,” of The Waldorf. BOILED RICE AS A VEGETABLE. Have four quarts of water to a tablespoonful of salt, boil- ing fast in a deep kettle. Add four tablespoonfuls of rice VEGETABLES. washed off in cold water. Keep the kettle boiling at a galloping rate for half an hour, stirring lightly a few times. Then drain in a colander and serve in a hot dish. This is especially nice with steak, adding a little butter and salt when served on your plate. Mrs. R. Harries. CREAMED BEETS. Boil, peel, let get cold, then cut into dice, and prepare as you would creamed potatoes, only they can stand longer without harming. Mrs. Kate B. Armstrong. SWEET POTATOES. Boil potatoes until done; peel and slice into three parts; place half of them in a baking dish; sprinkle a table- spoonful of sugar, a heaping tablespoonful of butter, and a little nutmeg over them. Add the remaining half, form- ing a pyramid, using sugar, butter, and nutmeg as before. Set in oven a few moments. Mrs. C. W. Miller. POTATO BALLS. Mash thoroughly a pound of boiled potatoes, rub them through a wire sieve, and mix in with them a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quantity of grated nutmeg and the beaten yolks of two eggs. Roll this mixture into balls of equal size, flour and egg, bread-crumb them, and then fry in drippings or brown them in the oven, serving them on a hot dish. "Oscar,” of The Waldorf. 111111111111111111111111111111111111111111111111111111 Why Not have Telephone Service ? AMXM111111111111111111111111111111111 It lessens the laborious detail of housekeeping by bringing the tradesmen within immediate and constant reach of orders. It increases the facility with which invitations may be extended and accepted. The sense of security inspired by the knowledge that police and fire depart- ments and physicians may be instantly communicated with is a great comfort. Telephone service saves TIME, STRENGTH, and NERVES. THE SERVICE IS CHEAP, THE RATES FOR BUFFALO BEING $24 FOR 400 MESSAGES, AND UPWARDS ACCORDING TO USAGE. The Bell Telephone Company of Buffalo 14 WEST SENECA STREET. Niagara Falls and Lewiston Railroad. GORGE ROUTE 1111111111111111111111111111111111111111 Whirlpool Rapids, from “Great Gorge Route." Cars leave opposite entrance to Prospect Park, passing all principal hotels and depots at NIAGARA FALLS. Don't miss the wonderful view of Falls and surround- ing points of interest from the famous STEEL OBSERVATION TOWER. Cars of Great Gorge Route connect with Palace Steamers of the NIAGARA RIVER LINE FOR TORONTO. J. M. BRINKER, President and General Manager. 1111111111111111111111111111111111111111 SALADS AND DRESSINGS. * POTATO SALAD. . . . In four tablespoonfuls of vinegar melt a piece of but- ter the size of an egg. Add to the warm mixture the beaten yolks of three eggs, one teaspoonful mustard, sugar and salt, and a little white pepper. Put into double boiler to thicken. Just before serving add a small tea- cupful of cream, and pour over salad made of six cold boiled potatoes sliced, one sliced cucumber, one grated small onion. Serve very cold. Mrs. Aorace Fox. CRAB SALAD. Take the meat from the shells and claws of a dozen small crabs, season with salt and pepper, and add three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a little chopped parsley. Decorate the bowl with lettuce leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut into quarters. It is then ready to be served. L. V. Jenks. FRUIT SALAD, OR COMPOTE. For one quart of fruit take one half peaches, one quar- ter pineapple, one eighth bananas, one eighth plums, apri- cots, etc. Cut the fruit into small pieces and mix well with dressing an hour or two before using. This is bet- ter as a dessert than as a salad, | 49 50 SNAP SHO 7'S A T COOKERY DRESSING (one pint): One quarter best French brandy, one quarter best dry sherry, one eighth green Char- treuse, one eighth Benedictine. The addition of a glassful of champagne greatly improves flavor. Use other fruits if these are out of season, but peaches and pineapples are best. Mrs. Jessie Anthony Mixer. SWEETBREAD SALAD. One pound of sweetbreads boiled in salt water until done. Remove all stringy substance; when cold, cut into dice. Use as many cucumbers as you have sweetbreads, also cut into dice. Nuts can be used, a few mixed in. DRESSING: Three tablespoonfuls oil and two table- spoonfuls vinegar, half a teaspoonful salt, pinch of Cay- enne pepper, half of a small onion grated, Cut cucumbers into halves, remove inside, and fill with salad when ready to serve. Tomatoes can be used in- stead of cucumbers, or served on lettuce leaves. Mrs. C. W. Miller. CHEESE SALAD. Put the yolk of a hard-boiled egg into a basin, and rub it smooth with a tablespoonful of salad oil; then add one teaspoonful of salt, one of Cayenne pepper, and one of sugar and made mustard, mixing each one separately before another is added, and stirring in one half pound of grated cheese. The cheese used for this purpose should be as old as possible without being high. After all are well worked together, add one tablespoonful of onion vinegar, put the mixture into scallop shells, and serve with shredded lettuce or other green salad. A. M. R. SALADS AND DRESSINGS. 51 WATER CRESS SALAD. Select three bunches of fresh water cress, tear off the stalk, clean, dry in a cloth, place in a salad bowl, season- ing with half a pinch of salt, a little pepper, and two tablespoonfuls of vinegar. Mix thoroughly, and serve. Water cress salad requires no oil. K. M. R. CHICKEN SALAD. Boil the white meat of two large chickens. Cut it coarse and add the white part of celery cut coarse. A little more chicken than celery is desirable. DRESSING: Three yolks of eggs well beaten, one pint of fine salad oil added drop by drop and beaten, the juice of two lemons, one teaspoonful of dry mustard, a little Cayenne pepper, a little salt. If not moist enough, beat the whites of two eggs and add to it. Mrs. George Gould. POTATO SALAD. Six slices of bacon cut into very small squares. Fry until brown, and then skim out of the fat. To this fat, when a little cold, add two eggs, a little salt and pepper, one half teaspoonful of mustard, one cupful of vinegar, one half teaspoonful of cornstarch stirred in gradually. Cook until creamy. A layer of potatoes sliced thin, then dressing and a little of the bacon, and so on until dish is filled. G. F. SNAP SHOTS AT COOKERY. WALDORF SALAD. Cut nice, tender celery into dice shape. Take King or greening apples, and cut the same. Use half apples and half celery, and place on ice. DRESSING FOR SALAD: Take yolks of three eggs, put- into the oil very slowly, and beat until it clears the plate and forms a ball. Then add to this one half teaspoonful of dry mustard, one half teaspoonful of sugar, one half teaspoonful of salt, a very little Cayenne pepper, and the juice of one large lemon, and then beat it back till it forms a thick cream. This salad requires more dressing than any other. Mrs. C. W. Miller. SWEETBREAD SALAD. One pair of sweetbreads laid in salt water for a while. Remove and boil fifteen or twenty minutes, and then plunge into cold water until thoroughly cold. Take about as much celery as you have sweetbreads, and three hard- boiled eggs, and cut all up together pretty coarse -as coarse as potato salad — and salt to taste. Then just be- fore you serve it, put on the mayonnaise. It is not good to stand long after being put together. Serve on lettuce leaves. Buy plump white sweetbreads. This recipe serves six. Mrs. J. S. Bartlett. VEGETABLE SALAD. One cucumber, three heads of celery, one can of green string beans, six potatoes, one bunch of parsley chopped fine. Put on after dressing. Mrs. John H. Smith. SALADS AND DRESSINGS. 53 MAYONNAISE DRESSING. If this recipe is followed carefully, this is a most deli- cious dressing. One tablespoonful of mustard, one tenth of a teaspoonful of Cayenne pepper, one teaspoonful salt, the yolks of three uncooked eggs, juice of half a lemon, one quarter of a cupful of vinegar, one pint of oil, one cupful of whipped cream, but the cream may be omitted. Beat the yolks and dry ingredients until they are very light and thick. The bowl in which the dressing is made should be set in a pan of ice water during the beating. Add a few drops of oil at a time until the dressing becomes thick and hard. After it has reached this stage the oil may be added more rapidly. Now add vinegar, a little at a time, beating constantly; then the lemon juice. Place on ice a few hours before using. Miss Parloa. SALAD DRESSING. Put the cold yolks of two hard-boiled eggs into a basin. Mash them until they are quite smooth, add one teaspoonful each of salt and made mustard, one salt- spoonful of sugar, and half that quantity of pepper. Mix together well, add by degrees one tablespoonful of cream and vinegar, and, when well incorporated, add one tablespoonful each of salad oil and vinegar, and one dessert-spoonful of tarragon vinegar. When well mixed, it is ready for use. L. V. W. SALAD DRESSING. One half cupful vinegar, one tablespoonful salad oil, one teaspoonful butter, one teaspoonful salt, one dessert- 54 SAVAP SAO 7'S A T COOAEA2 V. spoonful mustard, two dessert-spoonfuls powdered sugar. Mix and cook until boiling, then add the beaten yolks of four eggs and cook until very thick. When cool, add one and one half spoonfuls lemon juice, three tablespoonfuls of cream, and one cupful of salad oil. Mrs. William H. Barr. CHICKEN SALAD DRESSING FOR ONE CHICKEN. One small teaspoonful of dry mustard, the yolks of two eggs, stir in drop by drop half a small bottle of Barton & Guestier oil, two tablespoonfuls of vinegar at the last. Pepper and salt to taste. Two tablespoonfuls of cream to be added to chicken and celery before dressing is added. Mrs. John H. Smith. SALAD DRESSING MADE AT THE TABLE. The yolk of a raw egg, a tablespoonful of mixed mus- tard, one fourth of a teaspoonful of salt, six tablespoonfuls of oil. Stir the yolk, mustard, and salt together with a fork until they begin to thicken; add the oil gradually, stirring all the while. Mrs. S. BOILED DRESSING. One teaspoonful salt, one teaspoonful sugar, one full teaspoonful made mustard, two teaspoonfuls oil. Mix thoroughly and add one cupful milk and four well-beaten eggs. Boil in a double boiler. When thoroughly heated, add slowly one cupful of vinegar. When done, it should be as thick as buttermilk. Mrs. G. B. Richards. SALADS AND DRESSINGS. SALAD DRESSING. One tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt. Stir these ingredients well together with the yolks of three eggs; then add very gradually a quarter of a large bottle of oil, afterwards adding, also very gradually, three quarters of a cupful of good cider vinegar. Place this mixture in a double boiler, stirring constantly until it thickens. One tablespoonful to two of cream will dress a salad for four persons. Will keep indefinitely. Hattie L. Fox. DRESSING The yolks of three eggs, one half bottle of Barton & Guestier salad oil. Beat with a Dover egg beater. Juice of two lemons, Cayenne pepper and salt to taste. Mrs. John H. Smith. 58 SNAP SHOTS AT COOKERY. pepper. Put butter into the saucepan, and when hot add the flour and stir until smooth and not browned. Add the milk and seasoning, cook two minutes, then add yolks of the eggs well beaten and the cheese. Set away to cool. When cold, add the whites beaten to a stiff froth. Turn into a buttered dish and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. Mrs. L. B. McCready. CHEESE RELISH. Take a piece of dairy cheese about two inches square, and mash down with a fork. Add to cheese one salt- spoonful of dry mustard, one salt-spoonful of salt, and a very little Cayenne pepper. Pour on olive oil a little at a time, and cream with fork until it becomes like soft but- ter. Spread on saltine crackers, to serve with golden egg, or any salad. Mrs. C. W. Miller. | CHAFING DISH RECIPES. MULLED SARDINES. One cupful catchup, one half cupful butter. Put into chafing dish. When hot, add sardines to cover bottom of dish, and before serving add a small glassful of sherry wine. - Jennie W. Waters. WELSH RAREBIT. One tablespoonful of tomato catchup, one teaspoonful of Worcestershire sauce, one half teaspoonful of salt, a dash of red pepper, one gill of water, one egg, one pound grated American cheese (soft is best). Beat the egg light. Add the water, salt, pepper, sauce, and catchup. Place a small piece of butter in the chafing dish. When melted add the cheese, then slowly add the other ingredients, stirring constantly. When perfectly smooth, pour over hot buttered toast. Serve at once. Aale Nezvel Azerill. TURKEY OR CHICKEN WITH MUSHROOMS. Put one tablespoonful of butter into the dish, and when hot stir in one tablespoonful of flour. When smooth, add one cupful of cream. Into this when hot put two cup- fuls of chicken and one can of mushrooms drained from the liquor. Season with salt and Cayenne pepper, and when all are thoroughly cooked add one well-beaten egg, and just before serving add a small glassful of sherry wine. Jennie W. Waters. 59 60 SNAP SAHOTS A T COOATER V. OYSTERS A LA POULETTE. Put into the chafing dish the liquor from one dozen oysters, one tablespoonful of butter, the juice of one lemon, one gill of cream, one teaspoonful of salt, and the beaten yolk of an egg. Simmer until the whole is thick- ened, then put in the oysters and a little chopped pars- ley. When the oysters are scalded, serve on buttered toast. Jennie F. Wheeler. CLAM A LA NEWBURG. Put one tablespoonful of butter into dish, and when hot stir in two tablespoonfuls of flour. When smooth add one cupful of cream. When hot and quite thick, put in fifty well-drained little neck clams. Season with salt and Cayenne pepper, and cook until edges curl. Add a small glassful of sherry wine just before serving. Jennie W. Waters. BREADS. WHITE BREAD. Four quarts of flour, two tablespoonfuls of salt, two tablespoonfuls of sugar, a large piece of butter, one cake of yeast, one quart of milk, and one quart of water. Dis- solve the yeast in a little warm water, scald the milk and water. Mix all well together and knead for twenty min- utes until very smooth. Put into a warm place to rise. When light, mold for bread pans, raise again, and bake. This will make four loaves. Mrs. G. D. Barr. WHITE BREAD. One yeast cake, one pint milk (let it come to a scald), one tablespoonful of lard melted, two tablespoonfuls of sugar. Mix sugar, lard, and milk, and let it come to a boil; then let it cool before adding flour. This will make three loaves of bread. AM7s. C. W. Miller. SOFT GRAHAM BREAD. Three cupfuls Graham flour, one cupful white flour, one teaspoonful salt, four tablespoonfuls molasses or two tablespoonfuls brown sugar and two tablespoonfuls mo- lasses, one tablespoonful butter or lard, three quarters of a yeast cake dissolved in three quarters of a cupful of water. Mix ingredients in order given, and add sufficient lukewarm water to make a soft dough. Cover the bowl and put into a bread pan in a warm place. When the 6I 62 SAVA P SAO 7'S A T COOAZA. V. dough is light, beat it, and pour it into the bread pans, filling them half full. When light, bake in a moderate oven. This bread can be made and baked in five hours. Mrs. A. L. Kendall. STEAMED LOA.F. Two cupfuls cornmeal, one cupful flour, one half cup- ful sugar, one half cupful molasses, one cupful sour milk, one egg, one tablespoonful melted butter, one teaspoon- ful soda, one tablespoonful salt. Steam three hours, then brown in oven one half hour. A/rs. Waldo Ramsa'ell. BESSIE K.’S BROWN BREAD. One cupful Graham flour, one cupful wheat flour, one cupful yellow meal, one cupful rye meal, one and one half cupfuls molasses, one and one half cupfuls sour milk, one egg, one and one half teaspoonfuls salt, one and one half teaspoonfuls soda. Steam four hours; bake one half hour. Miss Ida E. England. BROWN BREAD. Two cupfuls of Graham flour, one half cupful of sour milk or buttermilk, one half teaspoonful of soda in the milk, one cupful of white flour, one half teaspoonful of ginger, one teaspoonful of baking powder. Add salt. Steam two hours, then set in the oven to dry off L. V. Jenks. BROWN BREAD. Two cupfuls of Graham flour, two cupfuls of rye flour, two cupfuls of cornmeal, one cupful of New Orleans BREADS. molasses, one teaspoonful of soda stirred into the mo- lasses until it foams, one salt-spoonful of salt. Steam three hours. Mrs. C. W. Miller. BOSTON BROWN BREAD. One heaping coffee-cupful of cornmeal, one of rye four, and three of Graham flour. Sift the three kinds together. Two cupfuls of Porto Rico molasses, two cup- fuls of sour milk, two teaspoonfuls of soda and one of salt, half a pound of currants. Put into mold and steam four hours. A two-quart tin pail will answer. Should be about half full. Mrs. John H. Smith. BROWN BREAD. Set a sponge of three quarters of a cupful of flour, one cake of yeast dissolved in warm water, and one tablespoon- ful of salt in flour. Mix well with white flour, and when this sponge is light add three quarters of a cupful of molasses, one quarter of a teaspoonful of soda in a little water, and five cupfuls of entire wheat flour. This should be just stiff enough to drop from the spoon. Fill your bread tin half full. When very light, bake. Mrs. G. D. Barr. ST. CHARLES HOTEL BEST CORN BREAD. One pint Indian ineal, one pint sour milk, two table- spoonfuls butter, two well-beaten eggs (separately), one teaspoonful sugar, one half teaspoonful soda, a little salt. Bake in a quick oven. Miss Ida E. England. 64 SNAP SHOTS AT COOKERY. BOSTON BROWN BREAD. Sift together one cupful each of rye, cornmeal, and Graham flour, one teaspoonful of salt, three even tea- spoonfuls of soda. Add three fourths of a cupful of mo- lasses and one pint of thick sour milk. Beat thoroughly, turn into a buttered mold and steam three hours. Mrs. Richmond Fletcher. BROWN BREAD. One cupful of New Orleans molasses, one cupful of wheat flour, one pint of sour milk or cream, one tea- spoonful of salt, one tablespoonful of soda put in last, enough Graham flour to make consistency of cake dough. Steam two hours and a half, and then bake fifteen min- utes to half an hour. Do not uncover while steaming. Try with a broom splint to see if baked sufficiently. Lucy B. Lee. BROWN BREAD. One cupful sour milk, one half cupful molasses, one egg beaten very light, a little salt, one teaspoonful soda. Stir stiff with Graham flour. Steam one hour and bake ten or fifteen minutes. Mrs. Charles Clifton. BROWN BREAD. Two cupfuls of Graham flour, two cupfuls of cornmeal, two cupfuls of sour milk, one cupful of molasses (dark), one teaspoonful of saleratus. Steam two hours in Royal baking powder tins (one-pound cans). Agnes Wright. BREADS. 65 TEA BREAD. One egg (both white and yolk), one cupful of sugar, one cupful of milk, two cupfuls flour, three teaspoonfuls baking powder, a piece of butter the size of an egg. , Beat the egg and sugar together, then the milk and flour, and beat hard, Melt your butter in your baking tin and pour into the mixture. Last of all stir in the baking powder. Bake in a hot oven and serve hot. It must be well beaten before the baking powder is added. Agnes Wright. CORN BREAD. Two eggs, one cupful of milk, one cupful of sugar, one tablespoonful butter, one cupful cornmeal, one cupful white flour, three teaspoonfuls baking powder. Mrs. J. S. Bartlett. INDIAN BANNOCK. Three pints milk, one pint old-fashioned yellow meal. Have milk boiling. Pour it on the meal, stirring con- stantly, and let it cook in double boiler ten minutes. When cool, add three eggs beaten separately. Sweeten and salt to taste, and bake half an hour. Eat it with butter. Very good served with cold meats. Janet M. H. Townsend. | | PUDDINGS. STEAMED PUDDING IN CUPS. One pint of flour, two eggs, two tablespoonfuls of but- ter, one half cupful of sugar, one teacupful of sweet milk, two teaspoonfuls of baking powder. Mix and steam in cups twenty minutes. Add a few raisins or currants if you like liquid sauce. Mrs. K. B. Armstrong. A PUDDING MADE OF SCRAPS OF CAKE. Soak broken pieces overnight. Use as much as you can soak in one cupful of sour milk and one cupful of molasses. Add in the morning one half cupful of sugar, one cupful of suet chopped very fine, one teaspoonful of soda. Boil or steam for four hours. Serve with brandy sauce. It is much nicer with citron, raisins, and currants added. Jessie Anthony Mixer. BLACK PUDDING. One half cupful of molasses, one cupful sweet milk, one cupful of raisins seeded and cut, one and a half cup- fuls of Graham flour, one half teaspoonful each of cinna- mon, of cloves, of allspice, and of nutmeg, one teaspoonful of saleratus, one half teaspoonful of salt. Steam three hours. SAUCE FOR ABOVE: One cupful of powdered sugar, one half cupful of butter, four teaspoonfuls of cream, two 66 AUD/DIAWGS. 67 teaspoonfuls of brandy. Steam over teakettle fifteen minutes. Beat butter and sugar to a cream, then add cream and brandy, beat again, and then steam. Miss Crafts. BROWN PUDDING, One and one half cupfuls of Graham flour, one half cupful of molasses, two even teaspoonfuls of soda in the molasses, one half cupful of chopped figs or raisins. SAUCE: Yolks of three eggs, two thirds of a cupful of sugar. Put into the double boiler until it thickens. Beat the whites to a froth, and add to the other when thick. Flavor to taste. L. V. J. FRUIT PUDDING. Four oranges, six bananas, one can grated pineapple, two thirds of a box of Chalmers' gelatine, one cupful of water. Dissolve gelatine in water, peel and slice oranges and bananas, and add pineapple. Mix all together, and sweeten to taste. Put into a mold to harden. Serve with whipped cream. This is a good emergency dish, as it can be kept on ice for some time. Miss Brittin. FRUIT PUDDING, One half cupful sugar, one tablespoonful butter, one half cupful milk, the yolk of one egg, one and one half cupfuls flour, one and one half even teaspoonfuls baking powder. Flavor with vanilla. Steam one half hour in individual cups. Fill cups as follows: one tablespoon- 68 SNAP SHOTS AT COOATER V. ful of butter, then one tablespoonful of any small fruit without juice (cherries preferred), etc. SAUCE: Beat white of one egg very light, drop juice of fruit in slowly, add a little powdered sugar. Mrs. J. S. Bartlett. WINE FRUIT PUDDING. One box of Chalmers' gelatine, one pint sherry wine, two cupfuls sugar, two bananas, two oranges, one quar- ter pound of candied cherries. Stew one pound of dried apricots in a rich syrup. Take about eighteen of them, and take the skins off. Soak the gelatine two hours in a large cupful of cold water. Put the sugar and a cupful of water and let it come to a boil. Put the gelatine in then, and strain it into the wine. Put the fruit, cut up fine, into a mold; then pour jelly over. Serve with whipped cream. Mrs. John H. Smith. APPLE PUDDING. Fill a pudding dish with apples cut up into small pieces, one cupful sugar, some some small pieces of but- ter, and a little grated nutmeg. Cover with a pie crust and wash over the crust with a little milk before putting in oven. Mrs. M. S. Burns. STEAMED APPLE PUDDING. Slice and fill a dish with apples, and steam till tender. When cool (not cold), pour over a batter made after the following recipe: one teacupful sweet milk, one egg, 70 SAVAP SHOTS AT COOATER Y. with a little cold water, let it stand two hours. Mix all the ingredients except the wine and cherries, and let them come to a boil. Then add the juice of one lemon. When a little cool, add the wine and cherries, and set away in a mold to stiffen. Serve with whipped cream. Mrs. Waldo Ramsdell. DATE PUDDING. Soak one small cupful of tapioca. Cook in a double boiler until clear. Add a pinch of salt, half a cupful of sugar, and one pound of stoned dates. Put into pudding dish and bake fifteen minutes. To be served with cream and sugar. Jennie Webster Waters. FIG PUDDING. One cupful suet, one cupful chopped figs, one cupful milk, one cupful molasses, four cupfuls flour, three tea- spoonfuls baking powder. Mix and boil four hours. Mrs. F. Deming. FIG PUDDING. One half pound figs chopped fine, one half pound suet, one cupful milk, one cupful sugar, two large cupfuls bread crumbs, two eggs, cinnamon, cloves, nutmeg, salt to taste. Boil three or three and one half hours. Serve with brandy sauce. Ida Lee Mayhew. PEACH PUDDING. Place a generous layer of fresh or canned peaches in a pudding dish and pour over them a cake batter, made as 72 SNAP SHOTS AT COOKERY. PLUM DUFF. Two eggs, one half cupful of butter, two teaspoonfuls of sugar, one cupful of milk, two cupfuls of flour, three teaspoonfuls of baking powder, one cupful of seeded raisins. Strain in cups one half hour, and serve with any good liquid pudding sauce. Janet M. H. Townsend. PRUNE PUDDING. One half pound steamed prunes. Remove stones and put through a colander, then add one cupful of sugar and the beaten whites of five eggs and stir together. Bake ten minutes. Serve with whipped cream. Mrs. Horace Fox. PRUNE PUDDING. One pound of prunes, whites of five eggs (four will do). Stew the prunes in a very little water. When cool, stone them, and then chop them. Beat the whites of the eggs very stiff. Add a tablespoonful of powdered sugar for each egg, then add the chopped prunes. Pile in a pudding dish, and bake (in a pan of hot water) in a moderate oven for about twenty minutes. To be eaten with whipped cream. Good hot or cold. Jeanie L. Harries. PRUNE PUDDING. Soak one pound of prunes overnight. Cook till soft, strain through colander. Soak one tablespoonful Chal- mers' gelatine in cold water till soft, and stir into prunes while hot. Let this cool. Then beat whites of four eggs AUD/D/NGS. 73 to a stiff froth and stir in. Sweeten to taste. Put into jelly molds to harden. Just before serving, beat to a stiff froth one pint of rich cream, and pour over the pudding. Perfectly delicious. Lucy B. Lee. RAISIN PUFFS. Two eggs, one half cupful of butter, three teaspoon- fuls of baking powder, two tablespoonfuls of sugar, two cupfuls of flour, one cupful of milk, one cupful of raisins chopped very fine (or use one cupful of chopped English walnuts). Steam an hour in small cups. SAUCE: One cupful of powdered sugar, one egg, but- ter twice the size of an egg. Stir to a cream. Beat one third of a cupful of milk and stir into the sauce; stir until it foams, and flavor. Mrs. George C. Lehmann. WALNUT PUDDING. One cupful of molasses, one cupful of chopped suet, one cupful of raisins, one cupful of sweet milk, three cup- fuls of flour, one teaspoonful of baking powder, soda mixed with a little hot water, one whole nutmeg grated, one quarter of a pound of figs chopped, one pound of walnuts chopped (not fine), a pinch of salt. Boil two and one half hours. Mrs. L. B. McCready. BREAD PUDDING, Six slices of bread, two quarts of milk, four eggs (yolks only), one cupful of cocoanut, the grated rind and juice of one or two oranges, one small teaspoonful of salt, sugar to taste. Bake until a thick custard. Beat PUDDINGS. 77 STEAMED GRAHAM PUDDING. One cupful of Graham flour, three fourths of a cupful of molasses, one cupful of buttermilk or sour milk (one cupful of sweet milk may be used and two teaspoonfuls of baking powder instead of soda), one well-beaten egg, one teaspoonful of soda sifted into one half cupful of white flour, one cupful of chopped and stoned raisins (or one half cupful of raisins and one half cupful of fine apples cut into dice), a pinch of salt and butter. Steam two hours. “The Country Gentleman.” GRAHAM PUDDING. One cupful of molasses, one cupful of sour milk, one heaping cupful of Graham flour, one cupful of raisins, one teaspoonful of soda, one pinch of salt. Steam one hour. Serve with hot sauce of any kind. Mrs. Horace Fox. INDIAN PUDDING. Mix two small tablespoonfuls of cornmeal and one of flour with one half cupful of molasses, a little salt, one half teaspoonful ginger, and one quarter of a teaspoonful of nutmeg, and stir it into one quart of hot milk (on the stove). Stir ten minutes or more, then add two well- beaten eggs and one third of a cupful of sugar and stir some little time longer, until it is nicely thickened. Lastly add one half cupful of cold milk by teaspoonful here and there all over the pudding, the object being to separate the thickened mixture and produce the clear liquid so much prized in this pudding. A few raisins may be added. Bake from one half to three quarters of an hour. E. B. K. FRANK G. PHILLIPS, edo Manufacturer of TRUNKS Manufacturer of Traveling Bags, Pocketbooks, Suit Cases, Hat Boxes, Toilet Cases, Tourist Outfits, Leather Novelties. tacca 352 MAIN STREET. THE GERMAN INSURANCE COMPANY OF FREEPORT, ILLS ASSETS, $3,231,150.65. rosa SURPLUS, $1,020,877.05. C. LEE ABELL, Agt. OFFICE, No. 11 MOONEY-BRISBANE BUILDING. Telephone, Seneca 1435. O. W. PARKER, Manager. EQUITABLE RATES, HONEST AND QUICK ADJUSTMENTS. Your order for Fire Insurance solicited. Telephone or send postal, and representative will call. The Station Wagon ex is popular with the ladies for a spring, summer, and autumn shopping wagon, as it can be used as an open or closed carriage. Sleighs in great variety. Make your selection early, and be ready for the first sleigh ride of the winter. It is a pleasure to show my line and give prices. A. E. PERREN, 670-672 MAIN STREET. Largest carriage repository outside of New York city. SWEET & JOHONNOT, OUTFITTERS Every Known Pastime OUTFITTERS FOR per 611 MAIN STREET, A BUFFALO, N. Y. PUDDINGS. stiff froth, and add one half a cupful of sugar and a little salt. Flavor with lemon. Pour over the pudding, and set into the oven to brown. Mrs. William Thurstone. ENGLISH PUDDING. One cupful of molasses, one half cupful of butter, one cupful of sweet milk, one teaspoonful of soda, one table- spoonful of different spices, one cupful of chopped raisins, two and one half cupfuls of four. Steam three hours. J. L. V. Porter. SWISS PUDDING. One half pound of American dairy cheese grated, an equal bulk of bread crumbs. Add to a batter made of four eggs and one quart of milk. Season with salt and pepper. Pour into a pudding dish and bake in a moderate oven until nicely browned, and firm without being hard. Half this recipe makes a large dishful. E. A. Clay. PUDDING SAUCES. PUDDING SAUCE. Three quarters of a cupful of butter, one and one half cupfuls of sugar, one egg, juice and grated rind of one lemon. Beat all together just before serving. Pour on one half pint of boiling water. Mrs. George Ramsdell. SAUCE FOR SUET PUDDING. Butter size of an egg, one cupful powdered sugar, one or two eggs (whites and yolks beaten separately), one teaspoonful vanilla. Mrs. M. S. Burns. CREAM SAUCE. One cupful of milk, a teaspoonful of flour, and a table- spoonful of butter, salt and pepper. Put the butter into a small pan, and when hot, but not brown, add the flour. Stir until smooth, then gradually add the milk. Let it boil at once. Mrs. Edward L. Brady. WINE SAUCE. One half pint sugar, one half teaspoonful flour mixed dry with the sugar, one tablespoonful butter, enough water to dissolve it. Stir in wine and nutmeg (grated) to taste. Mrs. G. B. Richards. 82 PIES. 87 pound of granulated sugar, one pound of juicy apples, one pint of old brandy and one pint of Madeira wine, one teaspoonful each of ginger, mace, allspice, cloves, cinnamon, one nutmeg, juice of three lemons. Stone and stem the raisins, wash and dry sultanas in oven. Mince other ingredients and thoroughly mix all. Place in stone jar not too large, putting the sugar on the top. Mix wine and brandy together and pour over the whole. Let this stand for a fortnight before using. L. L. M. MINCE-MEAT. One bowlful of meat chopped fine, three quarters of a bowlful of suet chopped fine, two bowlfuls of apples chopped fine, one bowlful of brown sugar, one teacupful of brandy, two nutmegs grated, two dessert-spoonfuls of cinnamon and cloves, one dessert-spoonful of allspice, one pound of raisins, one pound of currants, one half pound of citron, one teaspoonful of pepper, one tea- spoonful of salt, one cupful of molasses, cider enough to make it the right consistency. Mrs. M. S. Burns. MINCE-MEAT. Three pounds meat, one pound suet, two pounds raisins, one pound currants, one quarter pound citron, one peck apples, spice, two quarts cider, three pounds Sugar. Jenny F. Plimpton. MINCE-MEAT. Four and one half pounds of apples (after peeling and coring), a pound and a half of beef suet chopped fine, PIES. 89 raisins stoned and chopped, four pounds dried currants, six pounds brown sugar, one pint molasses, one quart brandy, one quart sherry, one half cupful salt, one half cupful cloves, one half cupful cinnamon, three nutmegs, one tablespoonful ground mace, one half gallon sweet cider, chopped apples equal to the quantity of meat. Mrs. G. B. Richards. PUMPKIN PIE. One pint of pumpkin stewed in a very little water, one quarter pound of sugar, one quarter pound of butter, eight eggs, two tablespoonfuls of brandy, one tablespoon- ful of cinnamon, one tablespoonful of grated nutmeg, one teacupful of cream. Miss Crafts. PUMPKIN PIE. Peel yellow Hubbard squash; cut into small pieces, and steam until tender; press through colander and put into a cool place. Take one pint of pumpkin or squash, nearly one half pint of milk, one egg, a little salt, sugar, and nutmeg to taste. This will make one pie. Mrs. C. C. McCain. CAA E.S. 91 LOAF CAKE. Two and one half cupfuls sugar, four cupfuls flour, one cupful butter, one cupful sour cream, three eggs, one tea- spoonful saleratus, one claret-glassful wine, one cupful raisins, one cupful currants, one cupful citron, one tea- spoonful salt, two heaping teaspoonfuls cinnamon, one heaping teaspoonful cloves, one heaping teaspoonful mace, two nutmegs. Mrs. Prank S. Coit. ORANGE CAKE. Mix with the hands one scant cupful of sugar and half a scant cupful of butter. Beat two eggs separately. Mix the yolks with butter and sugar. Then in the following order add the juice and rind of one orange, one half cup- ful of milk, two cupfuls of flour, two small spoonfuls of baking powder. Last add the whites of the eggs. Bake in a moderate oven. Mrs. G. B. Richards. BREAD CAKE. Two cupfuls of sugar, one cupful of butter, three eggs, four cupfuls of sponge (not dough), one tablespoonful of grated citron, one cupful of seeded raisins, one half cup- ful of currants, a pinch of salt, spices to taste, one tea- spoonful of soda dissolved in a tablespoonful of boiling water. A small glassful of brandy or wine improves it. Bake slowly as soon as mixed. Frances C. Dougherty. 92 SAVAP SHO 7'S A T COOATER Y. RAISED CAKE. Four cupfuls light bread dough, two cupfuls sugar, one cupful butter, two eggs, one half teaspoonful soda in a little hot water, one nutmeg, one even teaspoonful mace, citron, and raisins. Cream the butter and sugar, add the eggs, and then work it thoroughly into the dough; add soda, seasoning, and fruit. Put into pans and let it rise until light. C. B. G. Waters. FINE OLD PLANTATION POUNDCAKE. One pound fresh butter, one pound granulated sugar, one pound best flour, one dozen eggs, one tablespoonful lemon extract, Rub butter to a cream, then gradually add sifted flour and rub together until very smooth. Separate the eggs and beat yolks until very light; then gradually add sifted sugar and beat until very smooth; then quickly add whites of eggs (already beaten to a stiff froth) and beat only until smooth. Add the butter and flour in three or four installments, and stir quickly until mixed. Use lard all over the cake tin, and a buttered paper only in the bottom. Bake in moderate oven in one tin for three hours, or in two for one hour and one half. Do not move it while baking. Much depends upon the care with which this cake is put together, and very much upon the baking. Ice when cold. L. L. M. SPONGE CAKE. Four eggs, two cupfuls flour, two cupfuls sugar, ten tablespoonfuls cold water, a pinch of salt. Flavor with C4ATES. 93 vanilla. Beat the sugar and yolks to a cream, then add the water. Stir well together with a little flour, then add the remainder of flour with two teaspoonfuls baking powder sifted with the flour. Whites of eggs beaten stiff. Bake in a slow oven. Mrs. John H. Smith. SPONGE CAKE. Three eggs, one cupful sugar, one cupful flour, two teaspoonfuls baking powder, five tablespoonfuls cold water, putting in a teaspoonful of vanilla into the last spoonful of water. Jeanie L. Harries. SPONGE CAKE. One pound granulated sugar, ten eggs (whites and yolks beaten separately). Beat sugar and yolks together. Half a pound of flour, juice of one lemon. Bake fifty minutes, then open oven and dry out. Good fire to start, and then turn down. Ice when cool. Mrs. C. C. McCain. SPONGE CAKE. One cupful sugar, four eggs. Beat yolks and sugar together. One tablespoonful water, one cupful flour, one rounded teaspoonful baking powder, one teaspoonful vanilla. Beat whites of eggs, and stir in last. AMrs. M. S. Burns. GINGER SPONGE CAKE. Three quarters of a cupful of molasses, three table- spoonfuls of brown sugar, one tablespoonful of ginger, CAATES. 95 CARAMEL CAKE. One cupful butter, two cupfuls sugar, one cupful milk, three and one half cupfuls flour, two and one half tea- spoonfuls baking powder, whites of six eggs. Flavor with vanilla. ICING: Two and one half cupfuls brown sugar, three quarters of a cupful of cream, one tablespoonful butter. Boil until thick, and flavor with vanilla. Put on back of stove and cook slowly while you bake the cake, when it will be ready for use. Mrs. C C McCain. CHO.COLATE CAKE. One and one half cupfuls sugar, one scant cupful but- ter, one half cupful milk, one and one half cupfuls flour, two teaspoonfuls baking powder, one and one half tea- spoonfuls vanilla, three eggs beaten separately, one quar- ter pound grated chocolate. Bake in layers. FILLING FOR CAKE: One half pint milk, one half tea- spoonful butter, one half cupful sugar, one quarter cup- ful grated chocolate, one tablespoonful cornstarch, one teaspoonful vanilla. Yolk of one egg. Let the milk come to a boil. Add the other ingredients, which have been stirred together. Cook until thick. Spread between layers, and cover the entire cake with frosting. Janet M. H. 7 ozonsend. CHO.COLATE CAKE. One cupful of sugar, one tablespoonful butter. Cream until very light and beat eggs in. Two eggs, four fifths of a cupful of milk, one and one half cupfuls of flour, two teaspoonfuls baking powder. Flavor with vanilla. "START RIGHT" NAS BREAKFAST ON H-O CAAES. 97 flour, butter the size of an egg, three teaspoonfuls bak- ing powder. Bake in two long shallow tins. One quart of huckleberries. Crush fruit, and put half on one layer. Put second layer on top and spread with the remainder of the berries. Put on the meringue and place in the oven till a light brown. Frances C. Dougherty. LEMON COCOANUT CAKE. One cupful of butter, two cupfuls of sugar, two thirds of a cupful of milk, three cupfuls of flour, whites of five eggs, three yolks, two teaspoonfuls baking powder. Make four layers. FILLING: One egg and the two remaining yolks mixed well. Stir in one half teacupful of powdered sugar, juice and grated rind of one lemon, one half of a cocoanut grated. Reserve the other half for the outside. Leave this on the stove for a minute. When cool, spread be- tween the layers. Frost with boiled frosting and sprinkle over the cake the remaining cocoanut. Mrs. J. S. Bartlett. WHIPPED CREAM CAKE. One cupful of white sugar, two eggs well beaten, one tablespoonful of butter, one half cupful of sweet milk, one half teaspoonful of soda, one teaspoonful of cream of tartar, one and one half cupfuls of flour. CREAM: One pint of cream, one cupful of powdered sugar. Flavor with vanilla and one wineglassful of sherry. Whip the cream stiff, sweeten and flavor, and spread thickly between the layers of the cake. Adith Ketaham. 98 SAVAAP SAO 7'S A T COOKEAP V. ORANGE CAKE. Two cupfuls of rolled sugar, two cupfuls of sifted flour, five eggs, one half cupful of water, two teaspoon- fuls of baking powder. Beat the yolks of the eggs with the sugar, add the cold water, then the flour mixed with the baking powder, then the beaten whites of four eggs, and a pinch of salt. Last the juice and rind of one lemon. Bake in four jelly tins. ORANGE ICING: Mix the juice and rind of one small orange with a quarter of a pound of powdered sugar. Rub off the rind with a lump of sugar, and scrape it into the mixture. Beat it thoroughly until it is very light, and spread it between the loaves when they are cold. Miss Crafts, ORANGE CAKE. Two cupfuls of rolled sugar, two cupfuls of sifted flour, one half cupful of cold water, five eggs, juice and rind of one lemon, and two teaspoonfuls of baking powder. Bake in three jelly tins. FILLING: White of one egg, one quarter pound of powdered sugar, and juice and rind of one orange (not too large). Mrs. George B. Webster. PINK CAKE. Rub to a cream one half cupful of butter and one and one half cupfuls of sugar. Add one half cupful of sweet milk, a little at a time. When worked together it must be very light. Add one half cupful cornstarch, one and one half cupfuls flour, two teaspoonfuls of baking pow- der, and whites of 6 eggs beaten stiff Flavor to taste. 104 SAVA A SHOTS AT COOKERY. * heaping teaspoonful of cloves and mace, one and one half teaspoonfuls of soda. The raisins to be chopped and rolled in flour (this is not included in pound of flour). The orange chopped fine with rind and pulp. Remove seeds and mix with as much white sugar as can be stirred in. The almonds to be blanched, and figs to be chopped fine. Beat butter, sugar, and soda to a cream; add figs; then add spices, brandy, wine, lemon, and orange. Beat until thoroughly mixed; then add the yolks of eggs well beaten, then the currants, then the whites of eggs beaten very stiff. Add flour by degrees, then the raisins, and lastly the almonds. Citron is to be put in in layers as the dough is put into the pan. This quantity will make one loaf in a ten-quart pan. J. S. Ward. FRUIT CAKE. (Over one hundred years old.) One and one quarter pounds butter, one pound brown sugar, one pound flour, one half pound citron, two pounds raisins, two pounds currants, twelve eggs, one dessert- spoonful each of ground mace, cloves, and cinnamon, one large nutmeg, one half pound blanched almonds cut small, one wineglassful of molasses with a pinch of soda in it, one half pint dark brandy. Steam six hours, then bake twenty minutes. This makes two large loaves. Keeps for years. H. P. B. OLD-FASHIONED FRUIT CAKE. One pound of flour, one pound of sugar, one and one half pounds of butter, two pounds of currants, two CARTES. 105 pounds of raisins, one third of a pound of citron, nine eggs, one teaspoonful of mace, three teaspoonfuls of cloves, two teaspoonfuls of cinnamon, one teaspoonful ginger, two nutmegs, one quarter pint of wine, one quarter pint of brandy, two thirds of a cupful of molasses. A. M. R. NUT CAKE. Three eggs, one cupful of sugar, one third of a cupful of butter, seven tablespoonfuls of milk, three teaspoonfuls of baking powder. This makes four layers. Chopped nut meats between. Mrs. K. B. Armstrong. ALMOND CAKE. One cupful of butter, two cupfuls of sugar, three cup- fuls of flour, whites of five eggs, one cupful of sweet milk, one teaspoonful soda, two teaspoonfuls cream of tartar, almond flavoring. Blanch and chop almonds. Put some into the cake, and sprinkle the rest on top. Sift powdered sugar over. C. B. G. Waters. HICKORY NUT CAKE. Two cupfuls of sugar, one half cupful sweet milk, one cupful butter, one quart nuts, six eggs, juice of one lemon, two teaspoonfuls baking powder. - Jenny F. Plimpton. CHOICE CHRISTMAS CAKE. Cream one pound of butter and one pound of sugar together. Beat fourteen eggs separately. Sift and warm one pound of flour, and add it by the handful to the 106 SNAP SHOTS AT COOKERY. sugar and butter. Then add the yolks of the eggs, two tablespoonfuls of mixed spices, two pounds stoned and chopped raisins, two pounds of currants, two pounds of citron and orange and lemon peel cut fine, two pounds of almonds pounded with rose water, one gill of sweet cider. Beat the whites to a stiff froth, and put into a slow oven. Mrs. John H. Smith. HANNAH'S CAKE. One small cupful of butter, four eggs, one and one half cupfuls of sugar, three cupfuls of flour, one cupful of milk, three teaspoonfuls of baking powder. Flavor with vanilla. Use only three whites, and last of all beaten to a stiff froth. FROSTING: White of one egg, half an eggshellful of water, a Ittle vanilla, sugar to make stiff. Bake in drip- ping pan. Mrs. William Thurstone. AUNT RACHEL'S CAKE. One coffee-cupful sugar, one half coffee-cupful butter. four tablespoonfuls sweet milk, one coffee-cupful flour, one heaping teaspoonful baking powder, four eggs (beaten separately). Mrs. M. S. Burns. SCRIPTURE CAKE. Four and a half cupfuls of I. Kings 4: 22; One cupful and a half of Judges 5: 25 (last clause); Two cupfuls of Jeremiah 6: 20; Two cupfuls of I. Samuel 30: 12; CAAES. 107 3, #70 and ds of Und. Wett 03 Two cupfuls of Nahum 3: 12; One cupful of Numbers 17: 8; One half cupful of Judges 4: 19 (last clause); Two tablespoonfuls of I. Samuel 14:25; Six tablespoonfuls of Jeremiah 17: 11; Two teaspoonfuls of Amos 4: 5; A pinch of Leviticus 2: 13; Season to taste with II. Chronicles 9: 9. Follow Solomon's prescription for making a good boy (Proverbs 23: 14), and you will have a good cake. Miss Brittin. RAILROAD CAKE. One teacupful flour, one teacupful sugar, three table- spoonfuls milk, three tablespoonfuls melted butter, three eggs, two teaspoonfuls baking powder. Jenny F. Plimpton. A POPULAR SOUTHERN CAKE. Yolks of seven eggs, two cupfuls sugar, three cupfuls flour, one cupful butter, one cupful sweet milk, two tea- spoonfuls baking powder, one teaspoonful cinnamon, one pound raisins, one half pound citron, one wineglassful wine or brandy. Use these same ingredients with the seven whites of eggs, leaving out fruit and citron, and adding one cocoanut and one pound of almonds weighed in the shells. Bake in jelly-cake tins, and put together alternately with icing between and on top. Mrs. Prank S. Coit. 108 SNAP SHOTS A T COOKER Y. * BLACK WEDDING CAKE, (A confectioner's recipe.) Take one pound of flour, one pound of sugar, fourteen ounces of butter, ten eggs, three pounds of currants, three pounds of raisins, one pound of citron, one wine- glassful of wine, one wineglassful of brandy, one cupful of milk, one teaspoonful of soda, one tablespoonful of cinnamon, one tablespoonful of molasses, one teaspoonful of cloves, one nutmeg. The sugar should be browned and stirred in with the butter, then the eggs beaten to a froth and stirred in with the sugar and butter. Then add the molasses and spices. Dissolve the soda in the milk, mix with the wine and brandy, and stir into the cake, Stir in the fruit gradually, a handful at a time of each alternately when well mixed. (Add two tablespoonfuls of willow charcoal put into the flour to make it very black). This is a confectioner's secret. Bake immedi- ately from two and a half to three hours. Lucy B. Lee. BREAKFAST, TEA, AND LUNCH CAKES. LAKE GEORGE PONE. (Johnnycake.) A receipt in verse, by Bishop Williams. A forgetful old bishop, All broken to pieces, Neglected to dish up For one of his nieces A receipt 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 receipt, and it comes from Lake George: Take a cup of cornmeal (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, the point is the measure). And now comes a 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 cook's table; For, “sure and indeed,” in all towns I remember, Sour cream is as scarce as June bugs in December, 109 110 SNAP SHOTS A T COOKERY - So here an alternative nicely contrived Is suggested, 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 creamlike, put into the cup Just three tablespoonfuls of butter. Cream of tartar, one teaspoonful—rules 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, 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 shadows fall down from on high, Seek Sabbath Day Point as light fades away, And end with this feast the angler's long day. Then, then you will find without any question That an appetite honest waits on digestion. JOHNNYCAKE. Butter the size of an egg, one half cupful of sugar, one teaspoonful of baking powder, two eggs, one cupful of milk, one cupful of flour, one half cupful of cornmeal. Mix ingredients and pour into bread tin and bake one half hour. Mrs. John Parmenter. 112 SNAP SHOTS A T COOKEAPY. * SPANISH BUN. One pint of sugar, two thirds of a cupful of butter, one large pint of flour, two teaspoonfuls of baking powder, one cupful of sweet milk, half a tablespoonful of cloves, one teaspoonful of cinnamon, four eggs, re- serving one white for icing. Mix like cup cake and bake in a low pan. Mrs. A2. Harries. FRENCH ROLLS. Mix a quart of flour with a little salt and two eggs, a tablespoonful of lard and two of yeast, with enough milk to make a good dough. Work it well, and set out to rise for the night. In the morning work it thoroughly and form into rolls. Let these rise again and bake in a quick oven. “Oscar,” of The Waldorf. PARKER HOUSE ROLLS. Mix one tablespoonful of lard or butter into two quarts of flour. Put the flour deep around the pan. Then put in the center one half cupful of yeast, one half cupful of sugar, one pint of scalded milk cooled, and a little salt, and let it stand overnight. In the morning stir it up, and let it stand until noon; then mold and form into rolls. Roll as thin as for friedcakes. Butter one half, and fold. Let them stand until time to bake for tea. Lucy B. Lee. PARKER HOUSE ROLLS. Sift one quart of flour into a bowl. Make a hole in the middle, and put in three level tablespoonfuls of lard A REAKFAST TEA, AND LUNCH CAKES. 113 Utter # Mi' (though one is enough), one heaping tablespoonful of white sugar, one cupful of warm sweet milk, three quar- ters of a cake of yeast, one tablespoonful of salt, Let this stand in a warm place without stirring until light, then stir all together to a soft dough; use a little more flour if necessary. About two hours before supper, work over the dough, using a little more flour. Roll out about half an inch thick, cut with a biscuit cutter, butter lightly with soft butter, fold over and put into the pans a little apart. Let rise until tea time, and bake in a quick oven. These rolls must be started by 9 A. M., and earlier in the winter. Mrs. G. B. Richards. MUFFINS. One tablespoonful of melted butter, one tablespoonful of sugar, two thirds of a cupful of milk, one teaspoonful of baking powder, flour enough to make rather a thin batter. Pour the melted butter over the sugar, then the milk, adding the flour and stirring thoroughly. Put in the baking powder the last thing. Heat muffin rings and grease well. This will make six muffins. Fannie Fargo. MUFFINS. Two eggs, two tablespoonfuls of sugar, patty tin of melted butter, three quarters of a cupful of milk, one and one half cupfuls of flour, two teaspoonfuls of baking powder, salt. Beat the yolks of eggs; add butter, sugar, milk, and one cupful of flour; beat thoroughly. Add whites of eggs, remainder of flour, and baking powder. 114 SAVAP SHOTS A T COOKERY **. Bake in old-fashioned muffin rings well buttered and placed on a buttered biscuit tin. This recipe will make fifteen. E. B. K. BREAKFAST MUFFINS. One half cupful melted butter, one tablespoonful sugar, two cupfuls sweet milk, three cupfuls flour, three teaspoonfuls baking powder. Mrs. E. T. Smith. ENGLISH MUFFINS. Two and one half cupfuls of flour, two teaspoonfuls of - baking powder, two eggs slightly beaten, a little salt, two tablespoonfuls of melted butter, one and one half tea- cupfuls of milk. Beat the salt into the eggs, and grad- ually add the milk, then the flour, into which the baking powder has been sifted, and, lastly, the melted butter. Bake in buttered muffin rings on a buttered griddle; when brown on one side, turn with pancake lifter and brown on other. Mrs. Charles Clifton. WHEAT MUFFINS. One egg, one cupful of milk, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, two table- spoonfuls of baking powder. M. McP Polley. HOMINY MUFFINS. Two cupfuls of hominy boiled and cooled, three eggs, three cupfuls of sour milk (or, if sweet, cream or milk). Add one teaspoonful of cream of tartar, two teaspoonfuls 116 SNAP SHOTS AT COOKERY pans or muffin rings, letting the batter stand a few min- utes to rise again, and bake in a rather quick oven half an hour, serving it hot. Mrs. J. D. Shepard. GRAHAM GEMS. One pint of milk or water, one heaping pint of Graham flour, butter the size of a hickory nut, one egg, two tablespoonfuls of sugar. Bake in a quick oven. Jenny F Plimpton, PUFFETS FOR BREAKFAST. Two cupfuls flour, two eggs, two teaspoonfuls baking powder, two tablespoonfuls butter, one cupful sweet milk, one teaspoonful sugar. Put into one dozen gem pans. Mrs. M. S. Burns. POPOVERS. Three eggs, one cupful of milk, one cupful of flour, a pinch of salt. Beat yolks and whites separately. Add milk, flour, salt, and then whites; to be well beaten. Mrs. C. W. Miller. POPOVERS. Two cupfuls of sweet milk, two and one half cupfuls of flour, two eggs, one tablespoonful of melted butter. Add the butter the last thing. Bake in gem tins, filling them half full. Bake in quick oven. Janet M. H. Townsend. POPOWERS. Beat one egg, stir in one cupful of milk; then beat in gradually one small cupful of flour until free from lumps, BREAKFAST, TEA, AND LUNCH CAKES. 117 Wm. in # Add a pinch of salt. Pour into deep No. 10 cast-iron gem pans until half full. Bake in a quick oven. Heat and grease gem pans before baking. Mrs. Charles G. Shepard. BOPS. One pint of milk, three eggs, one tablespoonful of but- ter, four tablespoonfuls of flour, salt. Mix well. Bake on earthen plates in a quick oven. Butter while hot. Serve piled on a plate, and cut into quarters as you would waffles. Eat with sugar, syrup, or hot wine sauce. A. P. B. WAFFLES. One pint of milk, two eggs, two tablespoonfuls of melted butter, half a teaspoonful of baking powder, one scant pint and a half of flour. Mix the other ingredients with the flour, and rub through a sieve. Beat eggs very light, add the milk and melted butter with two table- spoonfuls of boiling water, and stir into the flour. Have waffle iron very hot. Grease well with butter and turn often until baked a light brown. Pannie Fargo. WAFFLES. One cupful of butter beaten to a cream. Add the yolks of ten eggs, one tablespoonful of flour to each egg, the grated rind of one lemon, one tablespoonful of pow- dered sugar. Beat the whites to a stiff froth, then add to the mixture. One pint of sour cream last. No salt, no baking powder or soda. Mrs. Horace Fox. 118 S.V.1/ Shoz's 47 cookERY * * WAFFLES. Two eggs, one half cupful of sugar, one scant half cupful of butter melted, one full cupful of milk, one and a half cupfuls of flour, one teaspoonful of baking powder, salt, Beat the yolks of eggs. Add butter, sugar, milk, and one cupful of flour. Beat thoroughly. Add whites of eggs, remainder of flour, and baking powder. E. B. K. WAFFLES. Two eggs, one pint of milk, one teaspoonful of salt, two cupfuls of flour, one and a half teaspoonfuls of bak- ing powder, one tablespoonful of butter. When taken from the waffle iron, spread a little butter over each one and serve on a hot covered dish. Mrs. C. W. Miller. RICH TEA CAKES. One half pound of butter, one half pound of white sugar, yolks of four eggs beaten, grated rind of one orange, one half pound of flour, one teaspoonful of bak- ing powder. Bake in a moderate oven in small gem tins. AMrs. G. B. Richards. MARGUERITES. The whites of three eggs beaten stiff. Stir in one cupful of granulated sugar and one of chopped nuts- chestnuts, peanuts, or any mixed nuts. Spread this over saltine crackers, and place in the oven for about twenty minutes. Mrs. Prentice. BREAKFAST TEA, AND LUNCH CAKES, 119 JOLLY BOYS. One pound of rye meal, one half cupful of Indian meal, one half teaspoonful of salt, two tablespoonfuls of molasses, one cupful of flour, two beaten eggs, one tea- spoonful of baking powder. Drop into boiling lard. Miss Ida E. England. BUCKWHEAT CAKES. Two cupfuls buckwheat flour, one cupful white Indian meal, one teaspoonful salt. Mix with warm (not hot) water. One half of a yeast cake mixed smooth in warm water; add to batter and stir. Let stand in not too cool a place overnight. In the morning before baking, take one tea- spoonful of molasses, one half teaspoonful of saleratus, and one cupful of boiling water. Mix and stir in batter while foaming. Save batter, cover with cold water, let stand until night, and mix again. Mrs. C C MC Cain. BUTTERMILK CAKES. One pint of buttermilk, one cupful of flour, one egg, one pinch of salt, one teaspoonful of soda dissolved in a little warm water. Mrs. G. B. Richards. CORN CAKES. One pint of grated corn, two eggs, one teaspoonful of melted butter, three tablespoonfuls of sweet milk, two and a half tablespoonfuls rolled crackers. Fry in a spider. Miss Story. SMALL CAKES. 123 KISSES. Two ounces granulated sugar to the white of one egg. Beat the egg very light with a fork, and add the sugar gradually. Flavor with vanilla and a little bitter almond. Drop on unbuttered paper and bake in a very slow oven about forty-five minutes. Edith Ketcham. COOKIES, CRULLERS, AND DOUGHNUTS 127 sugar and yolks together until light. Add the whites and flavoring to the yolks and sugar, and stir into the flour. Drop onto tins with a teaspoon. Mrs. Horace Rox. CARAWAY SEED COOKIES. Three cupfuls sugar, two cupfuls butter, one cupful of sweet milk, three eggs well beaten, two teaspoonfuls baking powder, one ounce caraway seeds. Aelen S. Watts. CHOCOLATE COOKIES. One cupful of butter, two cupfuls of brown sugar, two eggs, two tablespoonfuls of sweet milk, one half teaspoonful of soda (in the milk), two and one half squares of chocolate dissolved over the teakettle, flour to roll. Put yolks of eggs, sugar, and butter together. Beat whites separately and put in last. Much nicer if iced. Mrs. J. S. Bartlett. CHOCOLATE COOKIES. Beat four eggs light, then add one cake of German chocolate grated, one cupful of brown sugar, one cupful of chopped citron and almonds mixed, one pint of flour with one teaspoonful of baking powder sifted in. Drop teaspoonfuls on greased cooky pans. Bake in a hot oven, first on lower shelf, then on upper, as they burn easily. Mrs. Allen Kendall. GINGER COOKIES. One half cupful brown sugar, one and one half cup- fuls molasses, two eggs, two large teaspoonfuls soda 128 SNAP SHOTS AT COOKERY (put soda into one half cupful of warm water), one cup- ful lard, two teaspoonfuls ginger, one teaspoonful cinna- mon, one small teaspoonful cloves, a pinch of salt, flour enough to roll. Mrs. M. S. Burns. SOFT GINGER COOKIES. One half cupful brown sugar, one half cupful butter, one half cupful of molasses, one half cupful sour milk, two and a half cupfuls flour, one teaspoonful ginger, one teaspoonful saleratus dissolved in a little hot water. Stir the butter and sugar to a cream, add one egg, molasses, and saleratus (in milk) before adding flour or ginger. Mrs. John Parmenter. GINGER SNAPS. One cupful butter and lard mixed, one cupful sugar, one cupful molasses, one half cupful water, one table- spoonful ginger, one tablespoonful cinnamon, one tea- spoonful cloves, one teaspoonful soda dissolved in warm water. Flour for stiff dough. Jenny F Plimpton. NORTHUMBRIAN CAKES. Rub into one pound of flour one half pound of butter, one half teaspoonful of salt, two teaspoonfuls of baking powder, one half pound of currants. Mix with sweet milk, roll one half inch thick, and cut into cakes. Bake on a hot griddle about fifteen minutes; then split, butter liberally, and send to table hot, Miss Ida E. England. COOKIES, CRULLERS, AND DOUGHNUTS 129 CRULLERS. One cupful of sugar, one even tablespoonful of butter, two eggs, three quarters of a cupful of milk, one and a half cupfuls of flour, one heaping teaspoonful of baking powder, one teaspoonful of vanilla. Flour enough to roll. Mix soft. Fry in hot lard. Mrs. M. S. Burns. DOUGHNUTS. One and a half cupfuls of sugar, two eggs, three tea- spoonfuls of baking powder mixed in flour, one half pint sweet milk, three and a half teaspoonfuls melted butter, a pinch of salt, a little nutmeg, flour to roll soft. Mrs. E. T. Smith. DOUGHNUTS. Two cupfuls sugar, five eggs, one pint milk, five tea- spoonfuls baking powder, salt, flour to roll well. C. B. G. Waters. FRIEDCAKES. Two cupfuls sugar, four tablespoonfuls melted butter, four eggs, two cupfuls milk, four teaspoonfuls of baking powder, one half teaspoonful salt, one nutmeg, two quarts flour. Beat eggs very light. Add sugar and butter and beat together. Add milk, mix baking powder and flour together, and add to the rest. Mrs. C. W. Miller. To prevent doughnuts from soaking the fat or lard, mix the sugar with the milk, let stand a little while, then beat the egg and add with the rest. - Miss Briúin. ICE CREAM AND DESSERTS, ICE CREAM. One quart rich milk, four cupfuls sugar, eight eggs, one and a half quarts cream. Cook milk and sugar in double boiler until sugar is thoroughly dissolved. Beat the eggs separately and stir into the hot milk. Cook until the consistency of boiled custard. When cool, add flavoring and cream well whipped. Freeze. Mrs. William H. Barr. ICE CREAM. One pint milk, one cupful of sugar. When boiled, add two teaspoonfuls of flour which has been smoothed with a little water. When this is cold, add one quart of cream and one tablespoonful vanilla. Mrs. M. S. Burns. CARAMEL ICE CREAM. One pint of milk, one cupful of sugar, two eggs (can be made without eggs), a scant half cupful of flour. Beat sugar, flour, and eggs together, and stir into boiling milk. When cold, add one quart of cream. CARAMEL: One cupful of granulated sugar melted and browned; stir into the custard. Mrs. G. D. Barr. MEDITERRANEAN CREAM. Four lemons, one quart of milk. Freeze. One pound of sugar. Mrs. William H. Barr. 130 ACE CREAM AND DESSERTS. 131 NUT ICE CREAM. Beat well the yolks of seven or eight eggs in a sauce- pan and add gradually about twelve ounces of sifted crushed loaf sugar, working it to a froth with a wooden spoon; then pour in one pint of boiling milk, and add one stick of vanilla to flavor. Pour the cream into a basin and add six teaspoonfuls of nuts blanched and pounded to a paste with a few blanched sweet almonds. Let the preparation cool, pass it through a fine hair sieve into a freezer, and when frozen it is ready for use. A. AZ. Ar. LEMON ICE. Juice of two lemons, one half cupful of granulated sugar. Let stand about an hour, and stir into this mix- ture one quart of milk. Freeze. M. McP Polley. LEMON SHERBET. Juice of three lemons, one generous pint of granu- lated sugar, one and one half quarts of milk, one pint of cream. Strain the juice of lemons over the sugar and let stand until thoroughly cold. Then add milk and cream and whip well all together. Add at last the whites of three eggs beaten stiff. Freeze. Mrs. W. V. Downer. ORANGE SHERBET. Four oranges, two lemons, one generous pint of water, and a pint of sugar. Boil sugar and water together until clear, then add the rest of the water and the grated 136 SNAP SHOTS AT COOKERY. ORANGE BASKETS. For luncheon, or for a child's party, orange baskets are exceedingly pretty and decorative. They can be served on cake plates with a small doily underneath. To make an orange basket, select an orange with an ex- ceedingly tough skin. Scoop out the inside, after cutting the skin low in basket shape, with a strip across the top for a handle. Place them in a shallow pan with enough cold water to cover. This will keep them from drying out until you want to use them. From the juice of the inside make an orange jelly by adding sugar, gelatine, and a few drops of coloring substance. Pour into the orange baskets, and just before the jelly “sets” add a few candied cherries. Heap whipped cream on top. Or the baskets can be filled with salade d'orange. This is made by slicing the pulp of the orange with candied cherries, bananas, and powdered cocoanut. Fill the baskets with the mixture and eat with ice-cream forks. BAKED APPLES FOR DESSERT. Peel and core six medium-sized tart apples. In taking out the core, leave one end of the apple closed. Set them into a pudding dish, in which they should be served. Take fifteen shelled almonds, blanch them and chop them quite fine. Add two large tablespoonfuls of sugar, one quarter teaspoonful of cinnamon, the yolk of one egg beaten with a tablespoonful of sweet cream, and one tablespoonful of sherry. Mix these ingredients well and fill each apple. Cover each apple with a sliced piece of apple. Then add half a cupful of water and sprinkle a tablespoonful of granulated sugar over the tops of the 138 SAVAP SHO 7'S A T COOKERY whipped to a stiff froth. Pour into wet molds or into sherbet glasses. When serving the molded soufflé, crystallized fruit makes an effective garnish. Miss Watts. RUSSIAN CREAM. One half box of Chalmers' gelatine. Cover with water and let stand fifteen minutes. Put one quart of milk into a double boiler. Beat the yolks of four eggs and one cupful of sugar together. Add the gelatine and stir into the hot milk. Cook a little longer, stirring all the time. Flavor with vanilla. Beat the whites of the eggs to a stiff froth, and stir in after it cools a little. Turn into two molds. Mrs. A. M. Vought. SPANISH CREAM. One quarter box of Chalmers' gelatine, one pint of sweet milk, the yolks of three eggs, one half coffee-cup- ful of sugar. Soak the gelatine in a little cold water until soft, Then mix together the gelatine, the beaten yolks of eggs and sugar. Stir this into the boiling milk until gelatine is melted, but do not boil. Flavor with one tea- spoonful of vanilla. Beat the whites of the three eggs to a stiff froth, and stir in lightly; then pour into a mold. Serve with cream, whipped or plain. Mrs. M. S. Burns. SPANISH CREAM. One box of Chalmers' gelatine soaked for one hour in a coffee-cupful of milk, one quart of milk, eight eggs (yolks and whites beaten separately), one cupful of granu- lated sugar. Put the milk into a double boiler. Beat JAMS AND JELLIES. PRESERVED CITRON. (A good substitute for preserved ginger.) Cut into small pieces two citrons after having removed the rind and pips. Sprinkle over two pounds of granu- lated sugar, and let it stand twenty-four hours. Then add about three pounds more sugar, one quarter pound white ginger well bruised, one dozen chilies (tied in a muslin bag), the juice and peel of four lemons, and boil for four hours, or until set like jelly. Mrs. Turner. CRAB APPLE JELLY. Slice without peeling or coring. Cover with water and cook slowly until soft enough to press the juice out. Strain through a flannel bag. To one pint of juice add one pound of sugar. Boil twenty minutes, skimming while the juice is boiling. Put the sugar on pie plates or tins in the oven until hot enough to hiss, when put into the juice. Stir until it is entirely dissolved; it is then ready to put into the glasses. Place the glasses into hot water until you are ready, in order to prevent their breaking or cracking. Mrs. Cyrus P. Lee. CRANBERRY JELLY. One quart of cranberries, three fourths of a pound of granulated sugar, one large coffee-cupful of water. Cook 140 JAMS AND /ELLIES. 141 until berries are soft, or fallen to pieces, then strain through a colander, pour into glasses, and set into a cool place. Mrs. C. C. McCain. BAKED CRANBERRIES. Wash and pick over one quart of cranberries, and put into a granite baking dish. One coffee-cupful of white sugar spread on top. Make a hole in the middle and pour in half a cupful of water. Set into a slow oven and bake forty minutes. When cold, and you want to serve them, take a spoon and turn them into a glass dish, turning them over. As you dish them, you will find them whole and crystallized at the bottom. Pass around as you would jelly. Sometimes half an hour will cook them. Mrs. William Thurstone. CURRANT JELLY. Put the currants, with the stems on, into a stone jar. Stand it on the stove in hot water until the currants are steamed through. Mash a little while steaming, and squeeze through a jelly bag. Boil twenty minutes. To every pint of juice add one pound of sugar. Pour into jelly glasses and seal. Mrs. Cyrus P. Lee. CURRANT JELLY. Clean the currants, but leave them on the stems. Weigh the fruit accurately; then put a pint of water into the kettle and add the fruit, pressing it enough to start the juice. Let them boil at least twenty minutes, stirring and pressing from time to time, that they do not JAMS AND JELLIES. 143 basins. Into one put the juice of six sweet oranges, the rind and juice of two lemons, and all the good pulp of your boiled oranges, which weigh before they are cut up. Put one pound and a half of sugar to each pound of orange into the other basin. Put the seeds and shreds and strain one quart of water through them. Cut the rind of the boiled oranges into fine shreds. Boil all together twenty minutes, or till quite clear. - Mrs. F. Dixon. ORANGE MARMALADE. One dozen oranges, six lemons. Use a lemon squeezer. Take the juice and some of the pulp of one dozen oranges. Grate the rind of ten oranges. Slice the lemons as thin as possible. Put all into a stone vessel and cover with cold water. Leave this for three days Then, with a cup, measure cup for cup of sugar and fruit. Boil until like jelly, about three hours. AMrs. Turner. PEAR MARMALADE. Take pears, not quite ripe, and chop quite fine. To eight pounds of pears add eight pounds sugar, the juice and rind of four lemons. Cut rind into small pieces. Add one quarter pound of green ginger root, also chopped fine, first scraping the root on the outside. Stir the mixture well, and boil one hour, or longer if necessary, until the pears have a clear, transparent look. Stir frequently. This is delicious. Try it. Lucy B. Lee. 11111111111111111111111111111111111111111111111111111111 1872 .. .. 1898 CHALMERS' MERS SOMS GREAT SONS GELATINA adresa B P A The For CACTURED BY JAS. CHALMERS E MANUT TAS CHALMERS.AS. CHA RS' SON'S Purest Family ( * (TRADE VARE IRANS, MAR WILLIAMSVILLE Made CLIAMSUNSPARENT GET ess MOFJELLY Use 11 NEW YORK GELATINE: 1111111 We use only the BEST MATERIAL in the manufacture of our GELATINE that money can buy. If you want to make a pure, genuine, strong, unadul- terated, brilliant, handsome jelly, USE CHALMERS' GELATINE. The Best is always the Cheapest. 1111111111111111111111111111111111 MANUFACTURED BY James Chalmers' Sons WILLIAMSVILLE, N. Y. * U * * * * * ** * * * * ** * * * * * * * PUREST! STRONGEST! BEST! BEST HARRIES' BAKING THAT POWDER BUT MONEY CAN FOR SALE BY ALL GROCERS. C. G. WORTHINGTON. (Established 1868.) Henry s. sill. WORTHINGTON & SILL, ....Fire and Marine Underwriters.... Nos. 8 and 9 Board of Trade, Telephone, Seneca 478. BUFFALO, N. Y. BECKER & WICKSER CO., MANUFACTURERS AND IMPORTERS OF Fine Harness and Carriage Goods CARRIAGE HEATERS COACHMEN'S CAPES AND ROBES. 9 COURT STREET, BUFFALO, N. Y, JAMS AND /ELLIES. 145 then pour on one pint of boiling water. Add the juice of one pineapple. Sweeten to taste. Let it boil twenty minutes. Strain and pour into jelly glasses and cover. Lucy B. Lee. CANNED PINEAPPLE. To one large pineapple one and a quarter pounds of sugar. Pick up the fruit with a fork, add the sugar, and let it stand twenty-four hours. Can without cooking. Mrs. G. D. Barr. PLUM JAM. Stone the plums, weigh them, and take as many pounds of sugar as fruit. Put the plums on in a kettle, heat slowly to boiling point, boil twenty minutes, then add sugar and boil five minutes longer. Put into jars. Mrs. W. L. Parmenter. RED RASPBERRY JAM. Pick over raspberries. Mash a few in the bottom of a preserving kettle (using a wooden potato masher), and so continue until all the fruit is mashed. Heat slowly to boiling point, and add gradually an equal quantity of heated sugar. Cool slowly forty-five minutes. Put into stone jars or tumblers. Jeanie L. Harries. STRAWBERRY PRESERVES. For every quart of berries take one half pound of sugar. Hull the berries. Pour enough boiling water on the sugar to melt it, then pour in the berries. Boil twenty JAMS AND /ELLIES. 147 pumpkin into very thin slices, shave the ginger root into small pieces, chop the rind and pulp of the lemons, mix all together, and let it stand overnight. In the morning put the mixture on the stove. Let it boil about four hours, and then put into jelly glasses. Mrs. George B. Webster. COFFEE JELLY. One box of Chalmers' gelatine, one cupful of sugar, one pint of boiling water, one pint of cold water, one pint of strong coffee (boiling). Dissolve gelatine in cold water. Eat with cream. Mrs. Kate B. Armstrong. WINE JELLY. One box of Chalmers' gelatine, half a pint of cold water, a pint and a half of boiling water, one pint of sherry, one pint of sugar, the juice of a lemon. Soak the gelatine two hours in the cold water. Pour the boiling water on it and stir until dissolved. Add the lemon juice, sugar, and wine. Strain through a napkin, turn into molds, and when cold place in the ice chest for six or eight hours. Mrs. Edward L. Brady. WINE JELLY. One third of a cupful of Chalmers' gelatine dissolved in one cupful of cold water overnight. Add one cupful of boiling water, one cupful of granulated sugar, one scant cupful of sherry wine, the juice of one large sweet orange. Let boil from three to five minutes, and strain into a mold. This makes about a quart of jelly. Serve with whipped cream. B. B. A. 152 SNAP SHOTS AT COOKERY. quarter pound of alum. Three pounds of dark brown sugar, one pound of mustard seed, about one dozen small Cayenne peppers, and some horseradish in cold vinegar, enough to cover them. Lay some grape leaves over them if convenient. Mrs. George W. Bull. SLICED CUCUMBER PICKLE. Fifty medium-sized cucumbers, two quarts of vinegar, one cup of sugar, one cup of olive oil, two tablespoonfuls of white mustard seed, two tablespoonfuls of black mus- tard seed, two tablespoonfuls of celery seed. Slice the cucumbers into thin pieces and soak in brine two hours. Then heat the vinegar with the other ingredients, and pour over the cucumbers while hot. Mrs. G. B. Webster. CUCUMBER RELISH. (Do not pare.) Twenty-four medium-sized cucum- bers sliced thin. Lay in salt from three to five hours. Drain and wash if too salty. One quart of vinegar, one half cupful of olive oil, one tablespoonful of white mustard seed, one tablespoonful of black mustard seed, one tablespoonful of celery seed. Mix thoroughly and pour over the pickles. Mrs. Waldo Ramsdell. CUCUMBER RELISH. Two quarts of cucumbers (cut into dice to measure), one onion chopped fine. Add one quarter cupful of salt, and let it stand overnight. In the morning drain well, add one pint of vinegar and one half pint of water, boil CATCHUP, PICKLES, ETC 153 fifteen minutes, and drain again. Then add one half pound of brown sugar, two teaspoonfuls of mustard seed, two teaspoonfuls of celery seed, one half teaspoon- ful of allspice, three fourths of a cupful of vinegar. Boil slowly fifteen minutes. This makes one quart. Mrs. G. B. Webster. PICKLED ONIONS. Take small silvered skinned onions, boil in sweet milk and water (half and half), then remove the skins. Boil strong salt and water and pour over hot. Let them stand twenty-four hours. Drain them off and wipe dry. Boil white ginger root and white pepper seed in vinegar and pour over them. Mrs. C. W. Miller. GREEN TOMATO PICKLES. One peck of green tomatoes, one cupful of salt, two quarts of water, one quart of vinegar. Slice the to- matoes, put over them the salt, and let them stand over- night. In the morning boil them in vinegar and water twenty minutes. Drain. Take two quarts of vinegar, two pounds of brown sugar, one half pound of white mustard, and three teaspoonfuls of ground mustard, same of ginger, cloves, cinnamon, and one teaspoonful of pepper. Boil all together five minutes. Mrs. G. B. Webster. SWEET TOMATO PICKLE. One peck of green tomatoes sliced, six onions sliced. Put a teacupful of salt over them. Let them stand overnight. Drain off next morning, and add two quarts of water and one quart of vinegar. Boil them 158 SAVAP SHOT'S A T COOKEA2 V. peppers, and chop all fine. Add grated horseradish, one ounce brown mustard seed, whole cloves, and a little whole allspice. Put all together and scald in weak vine- gar and water. Take out when scalding hot and cover with cold vinegar. Mrs. James L. Barton, CHILI SAUCE. Thirty-six ripe tomatoes, twelve onions, six peppers, twelve teacupfuls of vinegar, eight small tablespoonfuls of sugar, six small teaspoonfuls of ginger, six small tea- spoonfuls of cloves, six small teaspoonfuls of salt. Chop tomatoes, onions, and peppers separately, boil all together with spices for two hours; then bottle. Miss Brittin. CHILI SAUCE. Twenty-four tomatoes (peel and quarter), twelve onions, six green peppers, one cupful of granulated sugar, one half cupful of salt, one quart of vinegar. Boil three hours. M. McP Polley. HIGDOM. One half dozen large cucumbers, one dozen small cucumbers, one half dozen large onions, two dozen green tomatoes, one cabbage, four large green peppers, two large red peppers. Chop fine and sprinkle over a coffee- cupful of salt. Let it stand overnight, then drain through a colander. Put two quarts of vinegar and one quart of water with this, and boil fifteen minutes. Drain again, and add one pound of brown sugar, one half pound white mustard seed, three tablespoonfuls cloves, three CATCHUP, PICKLES, ETC. 159 tablespoonfuls cinnamon, two tablespoonfuls allspice, two tablespoonfuls ginger, two tablespoonfuls mustard, one small teaspoonful Cayenne pepper, one small tea- spoonful black pepper, alum the size of a walnut. Add vinegar enough to cover all. Let it just boil. AMrs. C. W. Miller. GERMAN SAUCE. One gallon of chopped cabbage, one gallon of chopped green tomatoes, one quart of chopped onions, and six chopped green peppers, one half cupful of mustard seed, one half cupful of whole white pepper, one tablespoonful of ground cloves, one teaspoonful of celery salt, three pounds of granulated sugar, three quarts of white wine vinegar, eight teaspoonfuls of salt. Boil slowly one hour and a half, stirring often, and put it into canning bottles. Mrs. R. Harries. PEPPER SAUCE. One tablespoonful of olive oil, three green peppers chopped fine and cooked till almost brown. Add one pint of soup stock (brown) and one tablespoonful of brandy. Thicken with a little flour. M. S. Vought. HOW TO MIX MUSTARD. Mustard should be mixed with water that has been boiled and allowed to cool. (Hot water destroys its es- sential properties, and some cold might cause it to fer- ment.) Put the mustard into a cup with a large pinch of salt, and mix it with sufficient boiled water to make it drop from the spoon without being watery. Jeannie A. Lee, CAA/P/A.S. 161 CARAMELS. Two cupfuls of brown sugar, one cupful of molasses, one tablespoonful of butter, two tablespoonfuls of flour, one half cupful of sweet milk, one half cake of Baker's chocolate. Flavor with a teaspoonful of vanilla. Edith Ketcham, MAPLE CREAM. One pound of brown sugar, butter the size of an egg, two tablespoonfuls of cream. Boil five minutes. Beat till stiff. Pour into a pan half an inch thick. Cut into squares before quite cold. Mrs. H. Baylis. FUDGE. Two cupfuls of granulated sugar, one cupful of milk, and two squares of chocolate. Boil ten minutes, and when taken off the stove beat until it becomes very thick. Pour into a pan and mark in squares. Rorence F. Wheeler. HOREHOUND CANDY. Five pounds of granulated sugar, water to cover (about a quart), one scant teaspoonful of cream of tartar. Steep one half ounce (ten cents worth at a drug store) horehound in one pint of water, and add soon after sugar boils. Boil ães Pour onto oiled marble. Cut into squares before cold. C. B. G. Waters. CANDIES. 163 300°. Cut the stems of grapes a quarter of an inch long. Have the grapes in a warm place one hour before dipping. Take a wire fork and dip one grape at a time. Put on a platter that is cold and well oiled (with butter). When cold put each grape into a paper case. The paper cases are to be found at Gager's, 552 Main Street. POPCORN. Three tablespoonfuls of molasses, two tablespoonfuls of sugar, one tablespoonful of butter, a little salt. Put into a large kettle, boil two or three minutes, and stir into this about two quarts of corn (popped). Stir all together and turn out onto a platter. Edith Ketcham. BEVERAGES. TEA PUNCH. Peel six lemons very thin. Take one pound of sugar, and add the juice of the lemons. Let one tablespoonful of green tea draw in one quart of water. Pour over sugar, lemon juice, and peel. Strain and add one half pint of Jamaica rum. - Miss Crafts. BLACK CURRANT WINEGAR. Let one gallon of black currants, covered with white vinegar, stand ten days, keeping it well covered. Strain through a jelly bag. To each pint add two pounds of granulated sugar. Bring to a scald and bottle while hot. For drinking, two tablespoonfuls to a tumbler of water. Mrs. H. Baylis. BLACKBERRY CORDIAL. Four quarts of berry juice, one pound loaf sugar, one half ounce cinnamon, one quarter ounce allspice, one half ounce cloves, one half ounce nutmeg, one pint brandy. E. J. RASPBERRY ACID. To twelve pounds of fruit put three quarts of water and five ounces tartaric acid. Let it stand twenty-four hours, and stir once or twice during that time. Then 164 MISCELLANEOUS. HOW TO SELECT MEATS, POULTRY, AND FISH. BEEF. The finest-grained beef is the best. The flesh should be red, and the fat a light cream color but not yellow. The fat should be solid and firm. MUTTON. The lean of mutton should be red, and the fat white. Be sure that lamb or mutton has been killed and hung at least two or three weeks. Otherwise it will be tough. VEAL. The lean of veal should be a light color, and the fat white. PoULTRY. In all kinds of poultry the breast should be broad and plump, the flesh pliable, and the toes easily broken when bent back. Young chickens may be known by pressing the lower end of the breastbone. If it yields readily to the pressure, it is tender. A tender goose or duck is known by raising its wing. If the skin tears easily, it is tender; or if it can easily have the head of a pin inserted in the flesh, the fowl is young. FISH. Fish should always be perfectly fresh when cooked. Observe the eyes. If they have a bright, life- like appearance, they are fresh, but if the eyes are sunken and dark-colored, and have lost their brilliancy, they are certainly stale. Lucy B. Lee. TIME TABLE FOR COOKING VEGETABLES. Potatoes, boiled, - - - • . 30 minutes. Potatoes, baked, . • - • • 45 minutes. Sweet potatoes, boiled, . • - . 45 minutes. 167 170 SNAP SHOTS A T COOATER V. TO LAUNDRY LACE OR MUSLIN CURTAINS. Place in cold water for two or three hours. Squeeze them out of that water, place in fresh lukewarm water with one half cupful of “Sulpho Napthol,” having water enough to cover the curtains. Let stand for two hours. Wash out of this water through hands, always handling curtains by either top or bottom. Melt soap, to which add two tablespoonfuls of powdered borax, adding another half cupful of “Sulpho Napthol.” Continue using strong suds until curtains are perfectly clean, then rinse thoroughly in clear water, and throw over them hot (not boiling) water. Let stand until cool enough to handle. Rinse again in cold water. Make a very little bluing water; add to that boiled starch. If yellow curtains are desired, add a little coffee instead of bluing. Then place on cur- tain stretchers, measure the length desired with tape measure, or if already the right length, measure before putting into the water. Make stretcher same measurement as tape measure. Muslin cur- tains are greatly improved by placing on stretcher instead of iron- ing. If lace curtains are very much worn, place cheese cloth on stretcher first. It will relieve strain on the curtain. Mrs. C. W. Miller. JAPANESE CREAM. Four ounces ammonia, four ounces white Castile soap, two ounces alcohol, two ounces glycerine, two ounces sulphuric ether. Cut the soap fine and dissolve over the fire in a quart of hot water. When nearly cold, add the other ingredients, with four quarts of cold water. Bottle and cork tight. Will keep indefinitely. For cleaning woolen goods, silks, and any dress materials, use a tea- spoonful of the cream to a large pailful of water. Rinse in clear water after cleaning. Mrs. H. D. Angraham. WHITE SOAP BARK. Two ounces of bark. Pour on this one pailful of boiling water and allow it to stand overnight. Divide into halves and wash goods in one half and rinse in the other. It is excellent for cash- mere, henrietta cloth, alpaca, etc. AMrs. G. B. A'ichards. MENUS. DINNER. BLUEPOINTS. CLEAR GREEN TURTLE SOUP. FILLET OF SOLE. RADISHEs AU GRATIN. OLIVES. SALTED ALMONDs. CELERY. CHICKEN CROQUETTES. PEAS AND MUSHROOM SAUCE. SADDLE OF SOUTHDOWN MUTTON. JELLY. BOSTON FRIED POTATOES. ASPARAGUs. ORANGE SHERBET. PARTRIDGE. ENGLEBREAD SAUCE. WATER CRESS. LETTUCE AND TOMATO SALAD. CAMEMBERT CHEESE. RoquEFoRT CHEESE. TOASTED CRACKERS. FROZEN PUDDING. ASSORTED CAKES. COFFEE. 172 AMENU.S. 173 LUNCHEON. CONSOMMÉ IN CUPS. SALMON, MAiTRE D'HôTEL, POTATO CROQUETTES. SwRETBREADS IN CASES, LAMB CHOPS AND PEAs, CAULIFLOWER AU GRATIN. BROILED SQUABS ON TOAST. SLICED TOMATOES. LETTUCE SALAD. ORANGE ICE. NEAPOLITAN ICE CREAM. ASSORTED CAKES. FRUIT. BONBONS. COFFEE, LUNCHEON. CLAM CoCKTAILS. CLEAR SOUP. TIMBALS AND BRowN BREAD. STUFFED OLIVES. PoRK TENDERLOIN, STUFFED, STEWED POTATOES. APPLES CELERY SALAD. GREEN CREAM CHEESE BALLS, CRACKERS. MOUSSÉ WITH FRUIT SLICED AND PUT OVER IT. COFFEE. - 174 SNAP SHOTS A T COOKERY. LUNCHEON. CAVIARE ON TOAST. GREEN TURTLE SOUP. FISH. BROWN BREAD. BIRDS AND SALAD. CELERY. OLIVES. SALTED ALMONDs. BEEF TENDERLOIN. POTATOES, CAULIFLOWER. ICE CREAM AND CAKE. FRUIT. COFFEE. VISIT .. Palmer's .. | 304 MAIN STREET. * STORE. NEWLY REMODELED Nerybas i BUFFALO COCOA CREAMS. MOST DELICIOUS CHOCOLATE CONFECTION EVER MADE. 350 Main Street. KING & EISELE .. Makers of Fine Gold Jewelry OFFICES: 14 TO 20 NORTH DIVISION STREET. SHOP: 342 AND 344 WASHINGTON STREET. BUFFALO, N. Y. W. C. HUMBURCH, Shirt Maker, Outfitter, etc. | 329 Main Street, - .. BUFFALO, N. Y. IMPORTER. . .. . .. . . . .. ... ... ... . .. ... ... .. . .. . .. . .. . ... .... . ... . . ... .... . . ... ..... ... . ... ..... ... .. .. .. .. .. ..... . .. .. . ... .. ... DO YOU BURN COAL? GET THE BEST. ASK YOUR DEALER FOR . ,. SCRANTON COAL .. MINED BY .. THE DELAWARE LACKAWANNA AND WESTERN RAILROAD COMPANY. Why not buy your spices of us? They are drugs. We keep the best quality. Also flavorings and colorings. Try our Baking Powder, the freshest and best on the market. Our cleaning fluid for glasses, etc., is unexcelled, try it. THE THOMAS DRUG STORE, : 169 Allen Street, corner Park. C. C. DONALD & Co., PROPRIETORS. JOHN H. JONES, PRESIDENT, NICHOLAS J. NENNO, VICE-PRES'T. WILLIAM H. SEIBOLD, TREASURER. ALFRED H. HAYES, SECRETARY. Buffalo Oys er Co THE LARGEST WHOLESALE AND RETAIL DEALERS IN THE CITY. OYSTERS, CLAMS, LOBSTERS, GAME. POULTRY. SEA, LAKE, AND SHELL FISH OF ALL KINDS. Chippewa and Pearl Streets, BUFFALO, N. Y. TELEPHONE, TUPPER 29.