NARY NUGGETS
HOUSEKEEPERS


American
wiel
MACROEIBID
AU6 3 1 1843
QUE HOPE YOU WONT:..
But Should you fail with these Receipts, don't
... BE DISCOURAGED ...
.
OVENS FAMOUS BAKED GOODS
... ARE .....
ABSOLUTELY PURE,
ALWAYS RELIABLE,
AND -
EVERY GROCER KEEPS THEM.
| GRAHAM, OAT MEAL, I
If you WANT Y. GINGER AND BUTTER :
. IF YOU WANT
FANCY GOODS IN ... Woofers... | PLAIN GOODS IN
FANCY PACK-
PLAIN BROWN
AGES, GET Cream Flakes, Spray Biscuits PAPER, GET
Water-Thin Cream
Biscuits.
"OVENS""
ETC. ETC. ETC. I
"OVENS"
They are world famous and cannot be excelled.
We bake Crackers, without shortening especially for
Cracker meal, and grind it ourselves — so we know what we
are offering. It is perfectly pure and wholesome and will not
get rancid.
THE R. OVENS' BAKERY, .

...:: BUFFALO, N. Y.
.


++ THIS BOOK + +
18 + A + SPECIMEN * OF + OUR * WORK.
The entire PRINTING, as well as
the BINDING, was executed in
our own establishment. .......
MUR PRINTING DEPARTMENT is under the super-
vision of Mr. A. L. FREEMAN, who has had charge
of this branch for over eight years.
QUR BINDERY is in charge of Mr. C. R. LORD, who
has looked after this department over three years.
BOOKS, PAMPHLETS,
Catalogues, Circulars, etc., etc.
BLANK BOOKS,=
AND
GENERAL BINDING.
A Standing Invitation . .
Call and inspect our various departments and see what we
...... are doing ....
PETER PAUL & BRO.,
Booksellers, Stationers and Printers,
420 Main Street, - BUFFALO, N. Y.
VTI
Lagaye











Y NUGGETS
CULINARY NUGO

E
USER
FOR HOUSEKEEPERS.
Published by the Ladies of
LAFAYETTE ST. PRESBYTERIAN CHURCH.
BUFFALO:
PETER PAUL & BRO., PRINTERS AND BINDERS,
1889.


THE NEW YORK
PUBLIC LIBRARY
788263 A
ASTOR, LENOX AND
TILDEN FOUNDATIONS
R
1935
TO EACH AND EVERY MEMBER OF THE CONGREGATION
OF LAFAYETTE STREET CHURCH, THIS VOLUME IS RESPECT-
FULLY DEDICATED.
CCUEI


Live while you live, the epicure would say,
And seize the pleasures of the present day;
Live while you live, the sacred preacher cries,
And give to God each moment as it flies.
Lord, in my view let both united be;
I live in pleasure when I live to Thee.
Sir Philip DODDRIDGE.
“ Dum vivimus vivamus.”
1702–1751.





PREFACE.
“Of making many books there is no end, and much
study is a weariness of the flesh.”
This may be more than true of “receipt books,” but
still there is always room for the best, and such an one
we have intended to present to our readers and patrons
in these “crumbs of comfort,” gathered from reliable
sources, as the names published with the receipts will
testify.
We lay no claim to originality in this volume, giving
only such receipts as have been tested, and feel quite
sure every one of them is the very best ever presented;
and the best in cooking, as in everything else, we believe
to be the cheapest in the end, and the most satisfactory.
This book is published by the members of the Ladies'
Association of Lafayette Street Church, and the entire
profits of its sale are to be devoted exclusively to the
interests of the Church and Society.


---
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CONTENTS.
II
41
55
h2
68
SOUPS, - - - -
FISH AND OYSTER
MEATS,
VEGETABLES, . .
SALADS,
SAUCES FOR MEATS,
BREAD, BREAKFAST AND TEA CAKES,
PLAIN CAKES, - - - -
FANCY CAKES, - - - -
PASTRY, - - - - -
PUDDINGS AND SAUCES,
PRESERVES, MARMALADES, ETC.,
PICKLES, . . . . . .
BEVERAGES, - - - - -
MISCELLANEOUS, . . . .
III
137
I41





-0. LEE, MARTIN & CO., o o
WATCHES, - Diamonds - - JEWELS,
SILVERWARE.
EASY AND CONVENIENT TERMS FOR PAYMENT.
We carry the choicest and most substantial goods in
our line, and will not be undersold by any
house in the United States.
LEE, MARTIN & CO.,
Main Street, Cor. N. Division.
BUFFALO, N. Y.
—JOHN K. WOLFE,
... DEALER IN ...
PEATS -OF- ALL · KINDS,
POULTRY, FISH AND OYSTERS,
TELEPHONE NO. 1631.
.....63 Wadsworth St.
-Orders called for, and Goods Delivered Promptly.


J. M. NEILL & Co.,
GROCERS,
TER
W
86 WADSWORTH STREET.
(Formerly with E. N. Yerxa.)
TRY OUR--
** PERFECTION FLOUR,
IT IS THE MOST PERFECT FLOUR MADE.
EVERY BARREL GUARANTEED.
WE CARRY A FULL LINE OF
Imported # and # Domestic # Goods.
Everything to be found in a first-class store can be had,
with prompt service.
J. H. NEILL & CO.,
Near Circle.
: 65 Wadsworth Street.


-
9-
MEMORANDA.


.
10-
—
MEMORANDA.


“ Here's to the housewife that's thrifty.”
SOUPS.
THE base of all soups is uncooked meat, and the stock
1 may be prepared and kept on hand for use. The meat
should be fresh and lean, together with the bones, which
is to be put on the stove in a kettle of cold water, and
placed where it will heat gradually, and at no time boil
rapidly, as the juice of the meat is more surely extracted
by careful boiling. Keep the kettle covered tightly.
The stock can be made from beef alone, but is improved
by adding veal, ham, or mutton (very lean).' Cook five
or six hours; skim frequently. When done, strain
through a sieve or fruit strainer. If the soup is to be
clear, strain through a cloth. Set the stock away to
cool, and when cold remove the cake of fat which has
formed, leaving a jelly which will keep a week or two in
cool weather.
From this stock a great variety of soups can be pre-
pared, by the addition of different kinds of vegetables
and seasoning
MINER.
STOCK.
Four pounds of beef, two pounds of lamb with bone,
one pound of ham. To this add six quarts of water
and boil. This will make about four quarts of rich stock.


-
-
I 2
STOCK FOR CLEAR SOUPS.
Five or six pounds of lean beef, and a quart of cold
water for each pound of beef. Let it come to a boil
slowly. Skim carefully and set where it will keep just
at boiling point for eight or ten hours. Strain and set
away to cool. In the morning skim off all the fat and
turn the soup into the kettle, being careful not to let the
sediment remain in. Add an onion, a stalk or two of
celery, a little summer savory, two or three bay leaves,
twelve pepper corns, and three or four cloves. Boil
gently about twenty minutes. Salt and pepper to taste.
Strain through an old napkin. This is now ready for
serving as a clear soup, or for the foundation of all kinds
of clear soups.
Bouillon is made the same as the clear stock, using a
pint of water to a pound of meat, seasoning with salt and
pepper. Use the herbs and vegetables, or not, as you
please.
PARLOA — MRS. S.
BOUILLON.
Purchase six pounds of beef and bone (soup bones)
for ten persons. Cut up the meat and break the bones;
add two quarts of water and simmer slowly until all the
strength is extracted from the meat. It will take about
five hours. Strain through a fine sieve, removing every
particle of fat; if there are more than ten cupfuls, reduce
it, by boiling, to that quantity. Season with salt and
pepper, and serve hot in cups.


— 13 —
AMBER SOUP.
A large soup bone (two pounds).
A chicken.
A small slice of ham.
An onion, small carrot, parsnip, half a stick of celery.
Three cloves, pepper, salt, and a gallon of water.
Boil the meat, chicken and ham in the water slowly
for five or six hours; add the vegetables and seasoning
the last hour. Strain the soup into a bowl and let it
stand over night. Next day, or when needed for use,
remove the cake of fat from the top, take out the jelly,
leaving the settlings, mix in beaten whites of two eggs
with the shells, and boil quickly for half a minute. Set
the kettle aside and skim off the egg and scum, not
stirring the soup. Pass this through a jelly bag, when
it should be quite clear. This can be re-heated for
serving and colored with a large tablespoonful of cara-
mel. This makes a delicious soup.
TOMATO SOUP (PARÉE AUX TOMATES).
Boil a dozen, or a can of tomatoes until thoroughly
cooked and press them through a sieve. To a quart of
tomato pulp add a teaspoonful of soda. Put into a
saucepan butter the size of a pigeon's egg. When it
bubbles up, sprinkle and stir in a heaping teaspoonful of
flour. When it is cooked stir into this a pint of hot
milk, a little Cayenne pepper, salt, and a handful of
cracker crumbs. When it boils, add the tomato pulp.
Heat it well without boiling and serve immediately.
The soda mixed with the tomato prevents the milk from
curdling:
Mrs. CORBETT — MRS. MINER.


—14—
BOUILLON CONSOMMÉ.
Four pounds of solid beef cut from the round, the
nearer the shank the better; also, six or seven pounds
of bones, shank, cut in pieces; also, about one pound of
shank veal, the nearer the foot the better. This must
also be cut in two or three pieces. The meat must be
tied together compactly. Place this in a large enameled
pot and pour over it six quarts of cold water; add a
small handful of salt. Set on the fire. Cook very
slowly, and skim carefully from time to time. When all
the skum has been taken off and nothing but fat remains
on the top, put in the vegetables :
One parsnip.
One large, or two small carrots.
One large, or two small turnips.
One onion, also two leeks.
One stalk celery and a small bunch of parsley tied
together.
The turnips, carrots and parsnips are to be cut in
lengthwise strips. Boil all together slowly, with a cover
on, from a quarter to half an hour, then set pot aside and
let it simmer slowly, very slowly, five or six hours. The
bouillon should now be a clear amber color. To
give it the rich brown tint, take one lump of cut sugar,
place it in a long-handled iron spoon, large size, and
hold it over the fire until it is reduced to a brown liquid.
Then plunge it into the bouillon kettle. Stir it in a little
with another spoon, then take up with a teacup, (it hav-
ing previously been 'set upon the fire and allowed to
boil up fast for a minute or two), in the place where it
boils now violentiy, and pour through a very fine


—15 —
strainer. Salt to taste and serve. Whatever is left
should be strained into an earthen dish and set away, to
stay until wanted, in a cold place, and always uncovered.
Never season until the bouillon is ready to eat. When
cold, remove the fat from the top and warm up the jelly-
like substance that remains. The bouillon will keep
several days in winter. *
To make bouillon for the sick, omit all vegetables ex-
cept carrot and leek, and instead of beef use leg of veal
and chicken, or either alone. Boil only about two hours.
MME. HAMEREL.
CLAM SOUP.
Chop fine thirty large clams; with the liquor add two
and one-half quarts of cold water. Let it come to a boil,
then add:
A small piece of salt pork.
Two whole onions.
A little mace and parsley.
Quarter of a pound of butter well mixed with four
even tablespoonfuls of four.
A little pepper.
· Boil hard for one-half hour, then remove parsley,
mace, onions and salt pork. Have ready the yolks of
four well-beaten eggs and one pint of milk in soup
tureen. Pour over it the soup and serve while hot.
Miss BIGLER.


-
16-
VERY NICE TOMATO SOUP.
One quart of stewed or canned tomatoes.
One quart of water.
One-half cup of butter.
Salt and pepper to taste.
Two onions, sliced.
Boil water, onions and tomatoes, salt and pepper for
one hour; strain through a sieve or fine colandar; add
four crackers, rolled fine, and the butter.
MRS. JOHN GOWANS.
TOMATO SOUP.
To one quart of stock add three quarts of tomatoes,
one large onion, carrot, parsnip and turnip, sliced thin.
Boil and strain through a fine sieve. Rub the pulp
through, then boil again, adding pepper and salt to taste,
Sweeten with white sugar and thicken with a little corn
starch just before removing from the stove.
SOUP BALLS.
Make a rich stock and strain through a fine cloth.
After it becomes firm take two tablespoonfuls of the
grease that forms on top and beat light with two eggs.
Add the grated rind and juice of a lemon, ten drops of
extract of almond, salt, pepper, and enough fine cracker
crumbs to make stiff enough to form into balls about the
size of large marbles.
MRS. McNIVEN.


-17 —
TOMATO SOUP.
Onę quart of tomatoes.
One teaspoonful of soda.
One pint of milk.
Butter size of pigeon's egg.
Tablespoonful of four.
After the tomatoes are boiled, strain and add milk
with flour and butter.
Mrs. W. W. TROTTER.
CELERY SOUP.
One head of celery.
One pint of water.
One pint of milk.
One tablespoonful of chopped onion.
One tablespoonful of butter.
One tablespoonful of four.
One-half teaspoonful of salt.
One-half saltspoonful of pepper.
Wash and scrape the celery, cut into half-inch pieces,
put it into one pint of boiling salted water, and cook
until very soft. Mash in the water in which it was
boiled. Cook the onion with the milk in a double
boiler ten minutes, and add it to the celery. Rub all
through a strainer, and put it over to boil again. Cook
the butter and flour together in a small saucepan until
smooth, but not brown, and stir it into the boiling soup.
Add the salt and pepper; boil five minutes and strain
into the tureen. Serve very hot.
MRS. LINCOLN.


— 18 —
TOMATO SOUP.
One quart of milk.
One quart of tomatoes.
One quart of water.
Boil water and tomatoes twenty minutes, add the milk,
then one teaspoonful of soda. · Let boil up. Season,
and thicken with rolled crackers.
MRS. BARR.
MOCK BISQUE SOUP.
One-half can of tomatoes.
One quart of milk.
One-third cup of butter.
One tablespoonful of corn starch.
One-half saltspoonful of white pepper.
Stew the tomatoes until soft enough to strain easily.
Boil the milk in a double boiler. Cook one tablespoon-
ful of the butter and corn starch together in a small
saucepan, adding enough of the hot milk to make it pour
easily. Stir it carefully into the boiling milk and boil
ten minutes. Add the remainder of the butter in small
pieces and stir till well mixed. Add salt and pepper and
the strained tomatoes. If the tomatoes be very acid add
half a saltspoonful of soda before straining Serve very
hot. Many would use more tomatoes, but it is more
delicate with a small quantity.
MRS. LINCOLN.


-
19 -
BEAN SOUP.
One pint of black or white beans.
Two quarts of cold water.
One small onion.
Two teaspoonfuls of salt.
One saltspoonful of pepper.
One-fourth saltspoonful of Cayenne pepper.
One saltspoonful of mustard.
One tablespoonful of flour.
One tablespoonful of butter.
One lemon.
Two hard-boiled eggs.
Soak the beans over night. In the morning pour off
the water and put them on to boil. in two quarts of
cold water. Slice the onion and fry it in one tablespoon-
ful of butter. Put it with the beans. Add a bit of celery
root if you have it. Let it simmer four or five hours, or
until the beans are soft. Add more cold water as it boils
away, having two quarts when done. Rub the beans
through a strainer, put the soup on to boil again, add
the salt, pepper and mustard when boiling; thicken with
the flour and butter which have been cooked together.
This will prevent the beans from settling. Season to
taste. Cut the lemon and eggs into thin slices, put them
into the tureen, and pour the hot soup over them. Serve
with croutons.
Mrs. BUELL.



WALKING AND DRESS BOOTS FOR BOTH
SEXES BOTH YOUNG AND OLD, AT
VERY LOW FIGURES. * * * EVENING FOOT-
WEAR A SPECIALTY.
ROSENBLOOM Bros.,
· 252 MAIN STREET.
DR. T. M. JOHNSON,
OLDEST
»DRUG STORE -
-IN BUFFALO,
AND DEALER SPECIALLY IN
SURGICAL INSTRUMENTS, SURGICAL APPLIANCES,
GALVANIC AND ELECTRIC BATTERIES,
TRUSSES, SUPPORTERS, SILK
ELASTIC STOCKINGS,
KNEE CAPS.
ABDOMINAL SUPPORTERS,
Shoulder Braces, Crutches, Bandages, Syringes, &c.
No. 309 Main Street, Corner South Division.
ORDERS BY MAIL OR OTHERWISE PROMPTLY FILLED.


E ESTABLISHED 1864 ::::
OOOOOO
SEAL SACQUES,
SEAL ULSTERS,
SEAL JACKETS,
A SPECIALTY.
Shoulder · Papes, Muffs · and · Bows
...IN...
SEAL, MINK, BEAR, MARTIN, MONKEY,
PERSIAN, LAMB, LYNX, AND
ASTRACHAN.
RUSSIAN COLLARS AND STOLES,
AT -
Wippert's
321 MAIN STREET,
BUFFALO, N. Y.


21 -
chop fine, and fry in lard and butter, each the size of an
egg, and add to the corn. Put five tomatoes, cut fine,
pepper, salt, and a little sugar in the kettle, letting all
boil up well, and being careful not to burn. A quarter
of an hour before serving, stir a tablespoonful of flour in
a cup of milk and put in the soup.
MRS. A. D. SIKES.
up.
CREAM OF CELERY SOUP.
One quart of milk.
Two tablespoonfuls of flour.
Two tablespoonfuls of butter.
Two heads of celery.
A large slice of onion.
A small piece of mace.
Boil celery in one pint of water until quite soft; boil
onion, mace and milk together, mix flour with two table-
spoonfuls of cold milk and add to boiling milk. Cook
ten minutes, mash celery in water in which it has been
cooked and stir into boiling milk; add butter and season
with salt and pepper to taste. Strain and serve immedi-
ately. It is much improved by adding a cup of whipped
cream at the last moment.
PARLOA.


- 22 -
CORN SOUP.
One pint of green corn, grated.
One quart of milk.
One pint of hot water.
One heaping tablespoonful of four.
Two tablespoonfuls of butter.
One slice of onion.
Salt and pepper to taste.
Cook the corn in the water thirty minutes, let the
milk and onion come to a boil, mix flour and butter and
add a little boiling milk; when perfectly smooth, stir
into milk and cook a few moments; take out the onion
and add the corn; season to taste and serve.
PARLOA.
✓ CARAMEL OR BURNED SUGAR FOR
COLORING SOUPS.
Put into a porcelain sauce-pan say half a pound of
sugar and a tablespoonful of water. Stir it constantly
over the fire until it has a bright dark-brown color, being
very careful not to let it burn or blacken. Then add a
teacup of water and a little salt; let it boil a few
moments longer; cool and strain it. Put it away in
closely corked bottles for use.
HENDERSON.


1
— 24—
MEMORANDA.



Buy a SIXTY GALLON
OIL CANK
OF THE
STAR OIL CO.
DUDLEY & CO., MANAGERS.
And save money.
No household is complete without one of these
cans and a barrel of HIGH TEST OIL.
CLEAN,
ECONOMICAL,
SAFE
EVERY TANK GUARANTEED.
Dudley's Family Safety Oil is the purest
and best burning oil made.
COR. SWAN AND WASHINGTON STS.
BUFFALO, N. Y.


“A good rule at parties, (to keep up a Mercurial air.)
is to come in at supper."
FISH AND OYSTERS.
DROPPED FISH BALLS.
One pint bowlful of raw codfish, two bowlfuls of rather
small potatoes, two eggs, butter the size of an egg, and a
little pepper. Pare the potatoes. Pick the fish fine and
measure lightly in a bowl. Put the potatoes into a kettle
with the fish on top of them, cover with boiling water
and boil half an hour. Drain off all the water and mash
fine. Beat until very light, then add the butter, pepper,
and the egg well beaten. Have a deep kettle of boiling
fat; dip a tablespoon into it and then take up a spoonful
of the mixture; get it in as good a shape as possible ;
drop into the boiling fat and cook until brown. Be
careful not tº crowd the bails, and also that the fat is hot
enough. The spoon should be dipped in the fat every
time you take a spoonful of the mixture.
PARLOA.
SALT FISH BALLS.
One cup of raw salt fish.
One pint of potatoes.
One teaspoonful of butter.
One egg well beaten.


- 27-
FISH HASH.
The same mixture as above, cooked in a little salt pork
fat in a frying-pan till brown, and turned out like an
omelet.
Mrs. LINCOLN.
FISH SOUFFLÉ.
Prepare the fish as for fish balls; add two tablespoon-
fuls of cream and two eggs beaten separately, and bake
in a buttered dish.
Mrs. LINCOLN.
CODFISH BALLS.
One pint of raw potatoes cut fine, one-half pint of cod-
fish picked fine. Boil together until the potatoes are
soft, then pour all the water off, beat well, and add a
piece of butter; beat an egg into it. Put the mixture
into the boiling lard with a spoon; the boiling will make
them round; they should be a light brown.
Mrs. BARR.
PLANKED SHAD.
Have an oak plank, or slab. Wipe the fish dry with
a clean rag without washing; put breakfast bacon on the
slab first, then put it into the oven until hot, then take


— 28 —
out the board, sprinkle with salt and Cayenne pepper,
place the fish, with the inside uppermost, and put butter
on top of the fish; let it remain just ten minutes, sprinkle
the board again with salt and Cayenne pepper, turn the
fish, butter again, and let remain in the oven until done.
Mrs. H. D. BARR.
FISH TURBOT.
Boil about two pounds of whitefish; when cold, boil
one pint of milk, one teaspoonful of salt and pepper,
some chopped parsley, one-half teaspoonful of onion,
one-half teaspoonful of thyme. Mix one-half teacupful
of butter with two tablespoonfuls of flour; stir in while
the milk is boiling; beat up one egg with one teaspoon-
ful of water and stir in just as you take the dressing from
the stove. Do not cool after the egg is added. Break
the fish in small pieces into a dish. Place a layer of the
fish, then a layer of the dressing, alternating until the
ingredients are all used. Sprinkle bread or cracker
crumbs over the top; add bits of butter; bake one-halt
hour. Enough for six or eight persons.
TURBOT A LA CRÉME.
Boil about six pounds of whitefish, pick out all the
bones, and season with white pepper and salt. Take one
quart of milk, mix with it, smoothly, one-fourth of a
pound of flour, add to this a small onion and a little


— 29 —
mace (or parsley), then place it over a quick fire and stir
all the time, until it forms a thick, smooth paste. Take
it off and add one-fourth of a pound of butter and the
yolks of two eggs. Beat well together and put through
a sieve. Fill a baking dish with alternate layers of sauce
and fish, finishing with sauce. Sprinkle the top with
bread crumbs and grated cheese. Bake in a moderate
oven for half an hour.
MRS. B. K. MILLER.
BOILED SALMON (FRESH).
Wrap the fish, when you have washed and wiped it,
in a clean linen cloth—not too thick—and put into a
fish kettle. Cover with cold water, well salted. Boil
slowly, allowing a quarter of an hour to each pound.
Skim off the skum as it rises. Put into a double boiler
a pint of cream or half milk and half cream. When it is
hot, stir into it a large spoonful of butter, salt and parsley
if you like. Thicken with a little flour (about as thick
as cream). Add a gill of the water the fish is boiled in.
Boil a few minutes. Take up the fish, when done, place
on a platter, and pour over it the cream dressing, and
garnish with boiled eggs, sliced, or parsley.
MRS. M.
SALMON IN A MOULD.
One can of salmon, four eggs beaten light, four table-
spoonfuls of butter melted but not hot, one cupful of
bread crumbs; season with pepper, salt, and minced


— 30 —-
parsley. Chop fish fine and rub butter with it until it is
a smooth paste. Beat bread crumbs into eggs and sea-
son before working all together. Put it in a buttered
mould and steam or boil an hour.
SAUCE.—One cupful of milk, heated to a boil, thickened
with a tablespoonful of corn starch, liquor from salmon,
one tablespoonful of butter, one egg, and one teaspoon-
ful of anchovy, mushroom, or tomato catsup, one pinch
of mace and one of red pepper. Put egg in last, and
very carefully. Boil one moment. When turned from
mould, pour over it. Cut in slices at table.
MRS. E. SIKES.
ESCALOPED LOBSTER.
Two lobsters, each weighing about two pounds.
A generous pint of cream.
Three tablespoonfuls of butter.
Two tablespoonfuls of corn starch or flour.
A very little Cayenne pepper.
Salt and black pepper to taste.
Put the cream on to boil, being careful not to let it
burn; mince the lobster, saving all the firm tom-alley;
mix lobster, corn starch, pepper and salt together with a
little cold cream, then stir into the boiling cream and
boil one minute, constantly stirring. Remove from the
stove and stir in the tom-alley and then turn into a but-
tered dish (one it can be served from), sprinkle powdered
crackers over the top and bake twenty minutes.
MRS. SEARS.


— 32 —
MEMORANDA.



WILLIAM J. SLOAN,
WHOLESALE AND RETAIL
COAL
ANTHRACITE,
BITUMINOUS,
BLOSSBURG, BRIAR HILL,
... HOUSE SUPPLIES A SPECIALTY..
No. 3 NIAGARA STREET,
..... BUFFALO, N. Y.



James S. Ladd,
DEALER IN
Fine Teas,
Fine Coffees,
Fine Syrups,
Canned Goods,
Hominy,
Grits,
Barley,
Dried Fruits,
Butter,
Lard,
Cheese,
Tapioca,
Sago,
Vermicelli,
Maccaroni,
Imported Nuts,
Orange Peel,
Olive Oil,
Sardines,
English Pickles,
English Sauces,
Cranberries,
Oranges,
Lemons,
Pine Apples,
Bananas,
Figs,
Raisins,
Prunelles,
Currants,
Prunes,
Dates,
Citron,
Lemon Peel,
&c.
&c.
562 MAIN STREET,
-
ABOVE HURON.
W. R. McNIVEN,
SUCCESSOR TO DONALDSON & Co.
*** Broker,
GRAIN, PROVISIONS,
STOCKS AND PETROLEUM.
ROOMS: 1 AND 2 HAYEN BUILDING,
TELEPHONE NO. 686.
..... BUFFALO, N. Y.



ROSES
OF MARVELOUS BEAUTY
Palmei's
306 MAIN STREET,
• AND
THE GENESEE.
OPEN FROM 7:30 A. M., TILL 10 P. M.
S. C. RYAN,* ***
Importer of Millinery
... 534 MAIN STREET, ..
GENESEE HOTEL.
BUFFALO, N. Y.



L. B. PERRY,
• Agent for the most approved
HARDWOOD FLOORS
MOSAIC, PARQUETRY AND WOOD CARPET.
HARDWOOD VENEERS
FOR
CEILINGS, SIDE WALES AND WAINSCOTS.
... 516 Main Street ...
BUFFALO, N. Y.
: : BUTLER & BALLOU, :: ::
DECORATORS ...
AND DEALERS IN
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EFFECTS,
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URPURAPOLALARDA QUIRZE 22.12.17 R
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“ A feast of fat things."
MEATS.
VEAL LOAF.
Three pounds of veal.
One-half pound of pickled pork.
Three eggs.
Six or eight soda or butter crackers.
One-half cup of luke-warm water.
Get the butcher to chop the veal and pork fine; then
break the eggs over the meat. Roll the crackers fine
and add to the mixture, then the seasoning as follows:
One teaspoonful of salt.
One teaspoonful of pepper.
One teaspoonful of thyme.
Add the water. Mould the mixture with the hands
into a loaf. Put a little salt water into the pan and baste
frequently. Bake three hours in a moderate oven.
MRS. BARR.
VEAL LOAF.
Three pounds of raw veal.
One-half pound of salt pork, chopped fine.
Six soda crackers, rolled fine.
Three eggs, well beaten.
Two teaspoonfuls of sage.
Butter, size of an egg.
Mix all thoroughly, lay thin slices of salt pork over
the top and bake an hour and a half.
MRS. HENDERSON.


— 35 —
melted, one-half tablespoonful of salt, one tablespoonful
of pepper, and one grated nutmeg, water enough to make
it mix easily. Bake slowly until thoroughly done;
while baking, baste it. It should be packed closely in
a baking-tin and let stand in the tin till cold, then cut in
thin slices.
MRS. A. D. SIKES.
ROAST VEAL.
Take a leg piece of five or six pounds; after washing,
take some small pieces of fat salt pork and roll them in
salt; make incisions in thick part of the veal and sink
them in. Roast in a moderate oven, two and one-half or
three hours. Half an hour or more before the meat is
done, spread over the top (not too smoothly) a dressing
made of one large spoonful of butter made stiff with
flour. This moistens the meat and makes a nice finish
to the roast when served.
MRS. BUELL.
POTTED VEAL.
Six or eight pounds of veal taken from near the neck,
also a shank. Wash the veal thoroughly and put over
to boil. Add a little salt and skim well. Cover close
and boil until the meat will fall off the bone. Take the
meat out and cut fine. Strain the liquor and put back in
the kettle with the meat. Season to taste with salt and
black pepper and a little grated nutmeg. Boil again for
five minutes and then pour into moulds or deep dishes.
Put in a cool place until firm.
Mrs. R. OVENS.


— 38 —
TO COOK CORNED BEEF.
Wash the meat, having chosen a nice piece which is
not too lean, and put into a kettle with boiling water
'sufficient to cover the meat. Add salt to the water it
not salt enough. When it is ready to boil, skim very
carefully, and let the meat boil, until tender, say fifteen
or twenty minutes to a pound. For a New England
“ boiled dish,” cook cabbage, beets, turnips, potatoes and
any other vegetables you like. For dessert a suet
pudding
M.
TO MAKE CORNED BEEF HASH.
Chop nicely cooked corned beef— lean and some fat,
and add to it about twice the quantity of chopped
boiled potatoes. Put in the frying pan some of the fat
taken from the top of the water in which the meat was
boiled and a little water; when hot add the chopped
meat and potato, and cook well, keeping it covered;
add more water if necessary and salt to taste. If made
rightly it is an excellent breakfast dish. It is also nice
moulded into balls and fried in butter.
M.
.
BAKED CALF'S LIVER.
Open the liver sufficiently to put in a cup of dressing.
Fold together and cover with thin slices of salt pork.
Tie securely. Bake from two to two and one-half hours,
according to size of liver.
MRS. BANCROFT.


-
40 -
up and pour into the spider a cup of cream and thicken
with flour rubbed smooth in a little milk. Pour it over
the chicken.
Mrs. S. S. SPENCER.
DRESSING FOR CHICKEN.
Fry two slices of pork brown, then chop fine; one
small cup of mashed potatoes, two slices of bread
moistened with water, two tablespoonfuls of butter, one.
teaspoonful of summer savory, salt and pepper to taste.
Mix all in chopping-bowl with pork, and then warm in a
spider with gravy from the pork, moistened with a little
water.
For duck and goose, add two fried onions. Tie a
piece of pork over each wing of the fowl.
MRS. MILLS.



· BUFFALO TRAINING SCHOOL
• OF
Elocution and English Literature
DIFLOMAS GIVEN
ELIZABETH MARNEY CONNER,
PRINCIPAL.
FALL TERM OPENS OCTOBER 1ST, 1889.
Readers, Lecturers and Teachers supplied by the School.
Dramatic, Senior, Junior, Intermediate, Children's and Evening Classes.
PHYSICAL AND VOCAL DRILL A SPECIALTY.
Circulars on Application at 51 W. GENESEE ST., 1ST FLOOR.
J. VIERGIVER & CO.,'
WHOLESALE AND RETAIL DEALERS IN
Paints, Oils, Varnishes,
ENGLISH, FRENCH AND AMERICAN GLASS.
Imported Glass Globes for Crosses, Clocks, etc.
WAX AND ARTISTS' MATERIALS.
16 EAST SWAN STREET,
BUFFALO, N.
BET. MAIN & WASHINGTON ST8.
..... GLAZING DONE TO ORDER...



... LYMAN & JEFFREY,....
MINI
20
DEFORMITY BRACE.
L. & J. SHOULDER BRACE.
LYMAN TRUSS.
TRUSS.
LYMAN
LYMAN & JEFFREY.
ALTIN
G. TIEMANN & CO.
311 MAIN ST., COR. SOUTH DIVISION,
BUFFALO, N. Y. K-


- 43 —
or crackers, some green corn, pepper, salt, a teaspoonful
of white sugar, and a tablespoonful of butter, Mix well
and stuff the hollowed tomatoes. Fit the top on neatly
and bake in a deep dish, three-fourths of an hour, to a
light brown. Do not peel.
MARION HARLAND.
A NICE WAY TO COOK CABBAGE.
Boil your cabbage in salt and water until perfectly
tender, drain off all the water, discard all the hard stem
pieces, chop not too fine, season with salt, pepper and
butter. Put in a buttered baking dish (one in which it
can be served) and moisten well with cream or milk.
Cover with bread crumbs, with bits of butter put in
oven, and brown. Onions may be boiled until quite ten-
der, put in a baking dish whole, and cooked the same
way. They are very nice.
MRS. SPENCER.
GREEN CORN FRITTERS OR CAKES.
Grate the corn, allowing one and one-half eggs. to
every cupful of corn, with a tablespoonful of milk or
cream. Beat the eggs well; add the corn by degrees,
beating hard; salt to taste, and pepper; put a table-
spoonful of butter to every pint of corn; stir in the milk
and thicken with flour enough to hold together, say a
tablespoonful to an egg. Fry in fat, as fritters, or on a
griddle.


— 45 -
erous pound of salt pork which has been slashed in nar-
row strips just through the rind. The pork should be a
thick, fat piece, but, if possible, with a “streak of lean.”
Fill in the rest of the beans, so that they will be even
with the top of the pork. Add a tablespoonful of
molasses and cover with boiling water. Bake all day, or
eight to ten hours, in a moderate oven, adding more
boiling water through the day, as it evaporates, and so
that in tipping the pot there is always water in the
bottom.
The pot for baking beans should be of stone or
earthen, eight inches across the bottom and five at the
top.
Bake without a cover.
MRS. DUDLEY.
BOSTON BROWN BREAD.
Three pints of rye meal.
One heaping quart of corn meal.
One cupful of molasses.
One cupful of home-made yeast, or half a cake of com-
pressed yeast.
Mix (with the hand) with warm water, very soft; it
should almost pour. Let it stand on the kitchen table
three or four hours. When light, add a small teaspoon-
ful of soda dissolved in a very little boiling water. Bake
five hours in an iron, cone-shaped kettle. The oven
should be as for white bread at first, and afterwards very
moderate.
Mrs. DUDLEY.


“ The fundamental principle of all
Is what ingenious cooks the relish call:
For when the market sends in loads of food,
They are all tasteless, till that makes thein good.” .
ENTRÉES.
CROQUETTES.
These may be made of any kind of cooked meat;
fish, oysters, rice, hominy and many kinds of vegetables,
or from a mixture of several ingredients. When mixed
with a thick white sauce, which adds very much to the
delicacy of meat or fish croquettes, less meat is required.
The sauce is a stiff paste when cold, and being mixed
with the 'meat or fish the croquettes may be handled and
shaped perfectly, and when cooked will be soft and
creamy inside.
. MRS. LINCOLN.
CHICKEN CROQUETTES.
One quart of finely chopped chicken.
One teaspoonful of chopped parsley.
One small onion, chopped fine.
Put on the fire with one cupful of stock. Just let it
come to a boil, then mix two eggs and one heaping
tablespoonful of flour together, and add to boiling mix-
ture. Season with one-half teaspoonful of black pepper
and one tablespoonful of salt, then take off the stove and
stand in a cold place until cooled, then put in ice-box
until thoroughly chilled. Shape, dip in egg, then roll in
fine brown bread crumbs and fry in hot lard.


- 47 —
CHICKEN CROQUETTES.
To every pint of chopped meat allow half a pint of
milk, one tablespoonful of butter, two tablespoonfuls of
flour, one tablespoonful of chopped parsley, one-quarter
of a nutmeg, grated, salt and Cayenne pepper to taste.
Bring the milk to a boil, mix the butter and flour to a
paste and stir in the milk until thickened. Add the meat
and other ingredients and set aside until cold. Mould,
roll in egg and bread crumbs, and fry in deep boiling fat.
Miss KENNEY.
CHICKEN CROQUETTES.
One large chicken.
One pint of sweet milk.
Two large tablespoonfuls of flour.
Butter the size of an egg.
Salt and Cayenne pepper to taste.
Boil the chicken, and, when cold, chop fine. Let the
milk come to a boil and add the flour, made thin with a
little cold milk. When the flour and milk is well
cooked, add the butter and seasoning. Stir in the
chicken and let it all cool, then roll into shape and dip
each croquette into a beaten egg, then roll in cracker
meal. Let them lie six or eight hours before cooking.
Fry in hot lard or butter and lard.
Mrs. G. W. DERRICK.
CHICKEN CROQUETTES
Half a pound of chicken, chopped very fine, and sea-
soned with half a teaspoonful of salt, half a teaspoonful


— 48—
of celery salt, a quarter of a saltspoonful of Cayenne pep-
per, one saltspoonful of white pepper, a few drops of
onion juice, one teaspoonful of chopped parsley, and one
teaspoonful of lemon juice. Make one pint of very thick
cream sauce (see below). When thick, add one beaten
egg. Mix the sauce with the chicken, using only enough
to make it as soft as can be handled. Spread on a shal-
low plate to cool. Shape into rolls. Roll in fine bread
crumbs, then dip in beaten eggs, then in crumbs again,
and fry one minute in smoking hot fat. Drain and serve
with a thin cream sauce. The white meat of chicken
will absorb more sauce than the dark. Mushrooms,
boiled rice, sweetbread, calf's brains or veal may be
mixed with chicken. Cold roast chicken, chopped fine,
may be mixed with the stuffing, moistened with the
gravy, and shaped into croquettes.
THICK CREAM SAUCE FOR CROQUETTES
AND PATTIES.
One pint of hot cream.
Two even tablespoonfuls of butter.
Four heaping tablespoonfuls of flour, or two heaping
tablespoonfuls of corn starch.
One-half teaspoonful of salt.
One-half saltspoonful of white pepper.
One-half teaspoonful of celery salt.
A few grains of Cayenne.
Scald the cream. Melt the butter in a granite sauce-
pan. When bubbling, add the dry corn starch. Stir till
well mixed. Add one-third of the cream and stir as it


F. W. HUMBLE,
ARCHITECT
GERMAN INSURANCE BUILDING,
BUFFALO, N. Y.
.... T. & E. DICKINSON, ...
DEALERS IN
CHOICE DIAMONDS,
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PEARLS, EMERALDS,
RICH JEWELRY,
WATCHES, CLOCKS,
STERLING SILVERWARE,
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BRASS GOODS,
OPTICAL GOODS,
CANES, NOVELTIES, &c.
SPECIAL ATTENTION GIVEN TO REPAIRS.
No 251 M.
o
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No. 254 Main Street,
-
-
BUFFALO, N. Y.


response
STAR OIL CO.,
MANUFACTURERS OF
ALL KINDS
OF
Lubricating and Illuminating
FAMILY SAFETY OIL ......
.... A SPECIALTY.
RAILROAD and STEAMBOAT OILS,
DUDLEY & COMPANY,
MANAGERS.
Office:- Cor. Swan & Washington Sts.
Works :- Hamburgh Street.
BUFFALO, N. Y.


- 49 —
boils and thickens. Add more cream and boil again.
When perfectly smooth, add the remainder of the cream.
The sauce should be very thick, almost like a drop
batter. Add the seasoning, and mix it while hot with
the meat or fish.
For Croquettes, one beaten egg may be added just as
the sauce is taken from the fire; but they are whiter and
more creamy without the egg.
For Patties, warm the meat or fish in the sauce, and
use the egg or not as you please.
. LOBSTER CROQUETTES.
Two pounds of lobster.
Two tablespoonfuls of butter.
One egg.
One-half tablespoonful of flour.
Salt and pepper to taste.
Chop lobster fine. Cook flour and butter together
until they bubble. Have enough water or cream to
moisten the meat very moist, add the cream or water,
about a scant half cupful, then the lobster and seasoning,
and while hot, the eggs well beaten. Set away to cool;
shape, dip in egg and cracker crumbs, and fry in hot lard.
M. E. T.
LOBSTER CROQUETTES.
One pint of lobster meat, cut fine. Season with one
saltspoonful of salt, same of mustard, and a little cayenne,
and moisten with one cup of thick cream sauce. Cool
and shape into rolls. Roll in crumbs, egg, and crumbs
again, and fry in smoking hot fat. Drain on paper.


-50 —
VEAL CROQUETTES.
Three and one-half pounds of veal.
One can of mushrooms.
One bunch of parsley.
Chop mushrooms fine, add juice with one cup of milk,
and flour enough to thicken. Boil, mix all together,
roll in eggs and crackers.
MRs. EDWARD J. HINGSTON.
VEAL CROQUETTES.
Chop cold veal fine. Season highly with salt, pepper,
Cayenne, onion juice, celery salt and parsley. If you
like, add half the amount of oysters, parboiled and
drained. Moisten with beaten egg and white sauce.
Shape into rolls. Roll in fine bread crumbs, egg, and
crumbs again, and fry in hot fat.
J. BUELL.
OYSTER CROQUETTES.
Parboil and drain one pint of oysters. Cut them into
quarters and mix with enough cream sauce to hold them
together. Season with salt and pepper. Shape, roll in
crumbs, then in egg, then in crumbs again, and fry.
B.
SWEET-BREAD CROQUETTES.
One parboiled sweet-bread.
Half a can of mushrooms, chopped fine.
Half a cup of warm boiled rice.


--51 --
Season to taste with salt and pepper and moisten with
hot, thick cream sauce until soft enough to be handled.
When cool, shape, roll in crumbs, then in egg, and again
in crumbs, and fry. Calf's brains may be parboiled and
mixed with sweet-breads or chicken for croquettes.
RICE CROQUETTES.
Boil two cups of rice and season with salt. Add three
rolled crackers and butter the size of an egg. Mould
and roll the croquettes in powdered crackers and drop
into boiling lard and fry until brown. Serve with butter
and maple syrup.
MRS. W. P. W.
RICE CROQUETTES.
Two cups of boiled rice.
Two teaspoonfuls of sugar.
Two teaspoonfuls of melted butter.
One egg, beaten up light.
Work the rice, eggs and butter well together; then
add the other ingredients. Flour your hands well and
make into small balls. Lay upon a well-floured plate
and fry in hot lard.
Mrs. J. G. BANCROFT.
TO SHAPE A CROQUETTE.
Croquettes may be shaped into rolls, or ovals, or like
pears, with a bit of parsley or a clove in the end to
represent the stem. Take a tablespoonful of the cold
mixture and shape into a smooth ball. If the mixture


- 52 —
sticks, wet the palms of the hands slightly. Give the
ball a gentle, rolling pressure between the palms till
slightly cylindrical; then roll it lightly in the crumbs,
clasp it gently in the hand, and flatten one end on the
board. Turn the hand over and flatten the opposite end.
Place the croquette on a broad knife and roll it in beaten
egg. With a spoon, dip the egg over the croquette,
drain on the knife and roll again in the crumbs. Fry in
deep hot fat and drain on paper. In rolling any kind of
croquettes, if the mixture be too soft to be handled
easily, stir in enough fine cracker dust to stiffen it, but
never add any uncooked material like flour, nor the
dried bread crumbs used in rolling, as these will make
the croquettes too stiff.
BUELL.
OMELETTE (PLAIN).
Beat six eggs very light, the whites and yolks sepa-
rately. Beat the yolks to a smooth batter, add a small
cupful of milk, pepper and salt, and lastly the whites,
beaten to a stiff froth. Have ready in a hot frying-pan
a good lump of butter. When it hisses pour in your
mixture and set over the fire. It should cook in ten
minutes. Do not stir, but contrive as the eggs “set” to
slip a broad-bladed knife under the omelet to keep it from
burning. It can be placed in the oven a few minutes as
soon as it is set. When done, have ready a hot plate or
dish; lay it upside down on top of the pan and quickly
upset the latter, bringing the brown side up.
MARION HARLAND.


—53 —
SCALLOPED EGGS.
Boil six eggs twenty minutes, make one pint white
sauce, moisten one cup of fine cracker crumbs in one-
quarter cup of melted butter. Chop fine one cup of
either ham, tongue, poultry or fish. Remove the yolks
from the whites and chop both. Put a layer of buttered
crumbs in a buttered baking dish, then a layer of chopped
whites, white sauce, chopped meat, the yolks, and so on
in layers until the material is all used, having the buttered
crumbs on top. Bake in oven until the top lightly
browns. See white sauce. A nice lunch or tea dish.
MRS. WM. R. McNIVEN.
STUFFED EGGS.
Boil eggs very hard and cut in halves, slicing off a bit
to make them stand upright. Remove the .yolks and
chop, adding to them some cooked chicken, veal, lamb
or pickled tongue, chopped fine; a little ham added to
the veal is nice. Roll three or four crackers fine and
add to the mixture. Season to taste. Put in a sauce-
pan of gravy if you have it, if not, milk and a piece of
butter (or even water) and a beaten egg, add the mixture
and cook a few minutes. Arrange the eggs on a platter
and fill with the mixture. Pour over the whole drawn
butter and serve. Nice for luncheon or tea.
MRS. MINER.


— 54 —
TURKISH PILAF.
Stew half can of tomatoes with a small piece of onion
ten minutes, strain. Take one cup of tomato and one of
stock, and season highly with salt and pepper. Add
one cup of rice and one-fourth of a cup of butter.
Steam one hour or longer, if necessary.
MRS. WM. R. McNIVEN.
SIDE DISH.
Four hard boiled eggs, take out the yolks, and season
with oil, mustard, vinegar, salt and red pepper. Cut the
eggs lengthwise, fill, and fry, with egg and bread crumbs,
like a doughnut. Tie the egg together, if necessary.
MRS. J. W. PARKER.
KENNET RAREBIT. .
One teacupful of bread crumbs swimmed (not boiled)
in half a pint of milk, seasoned with salt and a speck of
cayenne pepper. Let this cool, line in a shallow buttered
baking dish with slices of cheese about a quarter of an
inch thick. Pour in milk and bread crumbs and cover
with slices of cheese. Bake a nice brown. If desired a
little mustard and butter can be used in the seasoning.
MRS. ALFRED HAINES,


— 56 —
CUCUMBER AND TOMATO SALAD.
Place a bed of crisp lettuce in a salad dish, then a
layer of sliced cucumbers, then sliced tomatoes, and
pour a French dressing, or a mayonnaise, over the whole.
Tomatoes peeled and cut into halves, and served with a
spoonful of mayonnaise on each half, make an attractive
salad.
EGG SALAD.
Boil six eggs twenty minutes. Cut the whites into
thin slices, or chop them very fine. Arrange a bed of
cresses or crisp lettuce leaves on a dish. Make nests of
the whites and put one whole yolk in the centre of each
nest; or rub the yolks through a fine strainer over the
whites. Sprinkle a French dressing over the whole.
Serve small balls of cottage cheese with the salad.
LETTUCE SALAD.
Pick over and wash each leaf without breaking. Shake
off the water and drain in a net. Keep cool until ready
to serve, then dry between two towels. Arrange the
leaves in a salad bowl, the larger ones around the edge
and the light ones in the centre. Serve with French or
mayonnaise dressing. Lettuce should be served cool,
fresh and crisp. Never cut it, as that causes the leaves
to wilt quickly. Tear them apart. Radishes or olives
may be served with lettuce, and when a brilliant effect is
desired garnish with a few nasturtium blossoms. Never
mix until ready to serve.
B.


.. Edwards 8 lee,..
HAVE EVERYTHING IN STOCK
USUALLY CARRIED IN A
JEWELRY STORE.
0 0 0 0 0 0
... No. 300 MAIN STREET....
When you want the best of
all kinds of Meats
go to
- Valentine Bros.,..
i II NIAGARA ST.



2
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OOOO HARNESS,
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GOODS, ENGLISH Crown SOAP,
SWEAT BLANKETS, Hoods,
MUZZLES, LINIMENTS, CHAMOIS
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NESS, SHEETS, NETS, HALTERS,
MOUTH FLOATS, AXLE OILS
AND WASHERS.
Ladies' and Gents' Riding Saddles.
Largest and Oldest Establishment in the City.
340 WASHINGTON STREET, COR. N. DIVISION.


~57 —
LOBSTER SALAD.
Cut one pint of lobster meat into dice, season with a
French dressing, and keep it on ice until ready to serve;
then mix with half of the mayonnaise dressing. Make
nests or caps of crisp lettuce leaves; break the poorer
lettuce leaves and mix with the lobster. Put a large
spoonful of the lobster in each nest, with a tablespoonful
of the mayonnaise on the top. Garnish with capers and
pounded coral sprinkled over the dressing, if you like,
and with lobster claws around the edge.
OYSTER SALAD.
Steam or parboil one pint of oysters. Drain, cool
and marinate them with a French dressing. Serve with
cresses, celery, or lettuce, and a mayonnaise dressing.
POTATO SALAD.
Boil potatoes with the skins on, until just done. Pour
the water off immediately and peel while warm. Cut
into cubes and sprinkle with salt.
To one coffee cup of “cream salad dressing” (see
page 58) add one tablespoonful of onion juice for each
two quarts of potatoes. Mix with the potatoes and
place in the refrigerator for several hours. Before serving
add salad dressing (without onion juice) to taste. For
onion juice, grate the onion and squeeze through a cloth.
MRS. SPENCER.


-- 61 —
ANOTHER DRESSING.
Yolks of three eggs beaten; oil added gradually until
as stiff as cake batter, saltspoonful of salt, lastly, the
white of one egg beaten stiff. This is nice for chicken
and lobster salad or makes a good dressing for celery.
MRS. John GOWANS.
COLD SLAW DRESSING.
Heat a half cup of vinegar and a small lump of butter
to a scald. Add pepper and salt. Beat up an egg and
add to it a little dry mustard, a tablespoonful of sugar,
two tablespoonfuls of cream. Beat well. Take the
vinegar' from the fire and pour it slowly to the egg,
stirring all the time. Let it cool before pouring on the
cabbage.
MRS. SPENCER.
FRENCH DRESSING.
One saltspoonful of salt.
One-half saltspoonful of pepper.
One-quarter teaspoonful of onion juice.
Three tablespoonfuls of olive oil.
One tablespoonful of vinegar.
Mix in the order given, adding oil slowly. This
dressing is suitable for vegetable or egg salads, and is
also used to marinate, or pickle, a meat or fish salad.
The onion may be omitted, and lemon juice may be used
instead of vinegar. A teaspoonful of made mustard
added to a French dressing is liked by many.
BUELL.


“ Hunger is the best sauce.”'
SAUCES FOR MEATS.
BROWN MUSHROOM SAUCE.
One can of French mushrooms.
One cup of stock.
One cup of cream.
Two tablespoonfuls of flour.
Four tablespoonfuls of butter.
Salt and pepper to taste.
Melt the butter, add the flour, and stir until a dark
brown, then gradually add the stock; when this boils
up add the liquor from the mushrooms; season and sim-
mer twenty minutes: add the mushrooms and let it
simmer four or five minutes longer, then add the cream,
let it boil up, and remove immediately.
MRS. SPENCER.
CHILI SAUCE.
Twelve ripe tomatoes.
Four onions, chopped fine.
Two green peppers.
One cup of brown sugar.
One cup of vinegar.
One tablespoonful of whole cloves.
One tablespoonful of whole allspice,


- 64—
One-fourth teaspoonful of pepper.
One tablespoonful of chopped capers.
One tablespoonful of chopped cucumber pickles.
Make same as mayonnaise dressing. Add chopped
ingredients the last thing Nice with fried and boiled
meats and fish.
PARLOA — S.
TOMATO CATSUP..
One-half bushel of tomatoes.
One quart of vinegar.
One ounce of cloves.
One ounce of black pepper.
One teaspoonful of red pepper.
One teaspoonful of cinnamon.
One tablespoonful of mustard.
One tablespoonful of allspice.
One teaspoonful of ginger.
Coffee cup of sugar.
Small cup of salt.
Mix well and boil until reduced one-half, or as thick
as you like. Bottle without straining. Boil tomatoes
till soft, strain through colander and fine sieve.
TOMATO CATSUP.
One gallon of juice.
Four green peppers.
Three tablespoonfuls of mustard.
Three tablespoonfuls of salt.
Three tablespoonfuls of black pepper.


E. J. HINGSTON,
GEN'L MANAGER.
A. F. MORLAN,
SUPERINTENDENT.
J. H. BLACK
SEC'Y & TREAS.
Buffalo Hammer Company,
-- Manufacturers of Solid Cast Steel -
HAMMERS, : HATCHETS,
!
SLEDGES, BLACKSMITHS' AND R. R. TOOLS,
E AND WORKS, ....
OFFICE AND WORKS, . .. 1541-1551 Niagara St.
.... BUFFALO, NEW YORK. .....
Messersmith Bros.,
1
FAMILY GROCERIES.....
--. AND CHOICE MEATS.
· PORK, LARD AND SAUSAGE, FLOUR, FEED,
BALED HAY AND STRAW.
ORDERS CALLED FOR AND GOODS PROMPTLY DELIVERED.
Nos. 392 and 394 Hudson Street,
...... CORNER WADSWORTH


.... ESTABLISHED 1840 ....
W.H.GLENNY, SONS & Co.,
* Importers *
STERLING SILVER, SILVER PLATE,
BRONZES, CLOCKS, ETC.
HEADQUARTERS FOR ......
Dainty · Table · Furnishings
....... ...OF ALL KINDS, IN
CROCKERY, CHINA, SILVER, GLASS.
NO STOCK SO VARIED ....
In character or price, for Wedding or Birthday Presents. The
latest and most artistic products of all the famous potteries of the
world find representation on our shelves.
WE AIM TO SELL, ...
As we believe we buy, at prices as low as, or lower than, those of
any other importing house in the country.
ESPECIAL ATTENTION :....
Is asked for our Dinner Ware, Toilet Sets and Table Glass, which
cover a very wide range, from the cheapest grades of standard
goods to the most expensive.
W. H. GLENNY, SONS & CO.,
251 to 257 MAIN STREET.


— 65 —
One-half tablespoonful of whole cloves (tied in a thin
muslin bag).
One-half tablespoonful of allspice.
One pint of vinegar.
Boil till it thickens, bottle, sealing the corks. Keep
in a dark, cool place.
MRS. M. T. MABIE.
TOMATO CATSUP.
Cut half a bushel of tomatoes, one whole onion and
one whole red pepper, sprinkle with one pint of salt and
let stand over night. In the morning boil until soft and
strain. Then add as follows:
One quart of vinegar.
One ounce of cloves.
One ounce of allspice.
Two tablespoonfuls of black pepper.
Two tablespoonfuls of ground mustard.
One pound of brown sugar.
One tablespoonful of celery seed.
Boil down one-third, bottle and seal.
MRS. GETHING.
GOVENOUR SAUCE.
One peck of green tomatoes.
Twelve small onions.
One pound of brown sugar.
Two tablespoonfuls of cinnamon.
One tablespoonful of cloves.
One tablespoonful of allspice.
Slice the tomatoes and onions and place in a dish in
alternate layers, sprinkle lightly with salt, let them stand


- 66—
twenty-four hours. Scald them a few minutes in weak
vinegar, drain, and add sugar, spices and two quarts of
cider vinegar. Cook slowly until the tomatoes are soft.
Mrs. ALEX. BRUSH.
HORSERADISH DRESSING.
Four tablespoonfuls of grated horseradish.
Four tablespoonfuls of cream.
One teaspoonful of powdered sugar.
One teaspoonful of salt.
One-half teaspoonful of pepper.
Two teaspoonfuls of mixed mustard.
Enough vinegar to make it thin.
Put in double boiler and stir till it thickens. Serve
hot or cold, with hot or cold meats.
MRS. W. S. OVENS.
SAUCES FOR FISH AND EGGS.
DRAWN BUTTER.
Two teaspoonfuls of flour.
One and one-half ounces of butter.
One teacupful of water or milk.
A little salt.
Put the flour and salt into a bowl and add a little at
a time of the water or milk, working it very smooth.
Put into a double boiler and stir as it heats; when it has
boiled a few minutes, add the butter by degrees, stirring
all the time until entirely melted. Boil one minute.


- 67 —
WHITE SAUCE.
One pint of milk.
Two tablespoonfuls of butter.
Two tablespoonfuls of four.
Heat milk in double boiler. Put butter in granite
sauce-pan and stir until it melts and bubbles. Add the
dry flour and stir until all is mixed. Pour on the milk a
little at a time and stir until smooth. Season with salt
and a very little pepper.
CREAM SAUCE.
One pint of cream or milk, one generous tablespoonful
of flour, salt and pepper to taste. Let the cream come
to a boil; have the flour mixed smooth with half a cupful
of milk or cream reserved from the pint and stir into the
boiling cream. Add seasoning and boil three minutes.
If you use milk, add a large tablespoonful of butter.
PARLOA— Mrs. S. S. S.


- 69 -
bread; this will keep the unused flour of the same
temperature as that of the batter. In the morning add
salt (q. s.), a little sugar if you like, and mould into a
mass, kneading thoroughly, and set to rise again. When
light, make into loaves, and when raised enough, bake in
an evenly heated oven, not too hot, and kept at a steady
heat until the bread is done, which can be determined
more by experience than by any rule for time. Three-
quarters of an hour in a moderately heated oven is the
time usually required.
YEAST.
Four large potatoes, or six small ones.
Two quarts of water.
Double-handful of hops, tied in a muslin bag.
Four tablespoonfuls of flour.
Two tablespoonfuls of white sugar.
Boil the hops in the water with the potatoes until they
break or fall apart. Remove the potatoes, leaving the
water still boiling. Mash them fine and add the flour
and sugar. Moisten this gradually with the boiling hop
tea, stirring to a smooth paste. When nearly cold, add
four tablespoonfuls of light yeast, turn into an open
vessel to “work.” Keep this in a warm place until very
light or until next day. When quite light, put into open-
mouthed jars, and keep in a cool place. It will keep for
a fortnight, or longer,
MRS. MINER,


LADIES' ART EMPORIUM
NO. 20 WEST MOHAWK STREET.
The finest line of Stamping Patterns for Embroidery in the
city of the latest and most fashion-
able designs
Instructions in all kinds of
...... Art Work ......
Given at this Emporium. Materials of every discription for
Embroidery and Ladies' Fancy Work, for sale.
TAPESTRY PAINTINGS ON EXHIBITION AND FOR SALE.
Mrs. C. MEnglehart. Proprietress.
JOHN C. POST,
IMPORTER AND DEALER IN
PAINTS. OILS, GLASS,
ARTISTS' AND COACH PAINTERS' MATERIALS.
SOLE AGENT FOR
PIERCE’S · PURE : HOUSE · PAINTS,
READY FOR USE.
GLAZING DONE TO ORDER.
20 SWAN STREET, AND
293 WASHINGTON STREET.
BUFFALO, N. Y.


— 73 —
MUFFINS.
One pint of flour, sifted, with two heaping teaspoonfuls
of baking powder, a piece of butter as large as an egg,
one egg, three tablespoonfuls of sugar and one teacupful
of sweet milk. Bake very quick. Have muffin tins well
warmed beforehand.
Mrs. BOARD.
MUFFINS.
Two cupfuls of flour.
Two eggs.
One cupful of milk.
One teaspoonful of butter.
Two teaspoonfuls of baking powder.
MRS. SEARS.
CORN MUFFINS.
For one dozen and a half use as follows:
Three gills of milk.
One pint of flour.
One pint of corn meal.
Three tablespoonfuls of sugar.
Two tablespoonfuls of butter.
One-half teaspoonful of salt.
Three teaspoonfuls of baking powder.
Mix the dry ingredients. Beat separately the yolks
and whites of two eggs. Add the milk to the dry
mixture, then the eggs, and finally the butter, melted.
Fill the muffin rings two-thirds full and bake half an
hour in a moderately hot oven.
MRS. J. R. LINEN.


— 74—
GRAHAM MUFFINS.
Two coffeecupfuls of graham flour, two teaspoonfuls
of baking powder, well mixed through the flour, one-
half cup of butter rubbed into the flour, two eggs well
beaten, one coffeecupful of milk added at the last with a
little salt and sugar.
Mrs. J. R. BROADHEAD.
GEMS.
Beat two eggs light and add one cupful of milk, one
teaspoonful of sugar and one-half teaspoonful of salt;
pour gradually on one teacupful of flour, beat light and
smooth, and pour in well-buttered muffin pans. Bake in
a hot oven twenty minutes.
Mrs. Bixby.
GEMS.
One quart of four.
One egg
Two tablespoonfuls of sugar.
Three teaspoonfuls of baking powder.
A pinch of salt.
Mix with three cups of water. Bake in gem tins in a
quick oven. For graham or corn meal gems use one
cupful of graham or one cupful of corn meal, added to
sufficient wheat flour to make a quart of flour.
MRS. W. W.
GRAHAM GEMS.
One quart of graham flour. One teaspoonful of soda.
One tablespoonful of butter. A little salt.
Sour milk enough to make a batter that will just drop
from the spoon into gem pans.


77-
RAISED BISCUIT.
One pint of milk, scalded.
One-half cup of shortening, half butter and half lard,
dissolved in warm milk.
One cake of compressed yeast.
Make a stiff sponge. If set to rise at night, knead
down in the dish in the morning to rise again before
molding into biscuits.
MRS. HENDERSON.
POP OVERS.
Three eggs, four cupfuls of flour, four cupfuls of milk,
a small piece of butter, melted, and salt. These may be
baked in gem irons or in small cups. The secret of
success is a very hot oven and to have the irons hot
when the batter is poured in.
POP OVERS.
Three cups of flour, three cups of milk (sweet), three
eggs, beaten very light, three tablespoonfuls of melted
butter and a pinch of salt. Fill tins full to the top with
the batter and bake twenty minutes in a quick oven.
MRS. E. A. Shaw.
JOHNNY CAKE.
One cupful of corn meal, two cupfuls of flour, one-
half cupful of sugar, one and one-half cupfuls of sweet
milk, three tablespoonfuls of melted butter, three
teaspoonfuls of baking powder and two eggs.
Mrs. H. A. PARKER,


- 82 —
MOLASSES CAKE.
One cupful of molasses. One tablespoonful of soda.
Two-third cupful of sugar. One teaspoonful of cloves.
One-half cupful of butter (large). One teaspoon of cinnamon.
One cupful of sour milk. One teaspoonful of ginger.
Four cupfuls of flour.
Two eggs.
Mrs. B.
GINGER CAKES.
One cupful of brown sugar, one cupful of sour milk, one-
half cupful of butter, one cupful of molasses, three and one-
half cupfuls of flour, one egg, one heaping teaspoonful of
ginger and one teaspoonful of soda.
MRS. EDDY.
MOLASSES GINGER CAKE.
One small cupful of molasses, three spoonfuls of melted
butter, one-half spoonful of ginger, one teaspoonful of soda
in one-half cupful of hot water and flour to make a thin batter.
Mrs. BANCROFT.
COOKIES.
Two cupfuls of sugar, two cupfuls of butter, two eggs, one
cupful of milk, one-half nutmeg and three teaspoonfuls of
baking powder. Flour sufficient to roll out very soft. Cut
thin and bake quick.
Mrs. J. W. Bixby.
COOKIES.
One cupful of butter, three cupfuls of sugar, one-quarter
cupful of milk and four eggs. Flour o roll very thin.
Nutmeg or any spice.
MRS. PETER.


— 83 —
COOKIES.
Three cupfuls of sugar, one cupful of butter, three eggs,
one teaspoonful of soda dissolved in a pint of milk, a little
nutmeg and cinnamon. Flour to make stiff enough to roll
out.
Mrs. FLETCHER.
HERMIT COOKIES.
Two cupfuls of brown sugar.
One cupful of butter.
One cupful of raisins, seeded and chopped.
Three eggs.
One-half nutmeg.
One-half teaspoonful of cinnamon.
One-half teaspoonful of cloves.
One-half teaspoonful of soda dissolved in three tablespoon-
fuls of milk.
Flour enough to cut without sticking. Roll one-half inch
thick, cut with round cake cutter and bake in rather a quick
oven.
(Mrs. L. C. A.) FROM Miss PARLOA.
BOSTON COOKIES (EXCELLENT).
One cupful of butter, one and one-half cupfuls of sugar,
two and one-half cupfuls of flour, one and one-half cupfuls of
raisins and currants, seed the raisins and chop fine, one-half
teaspoonful of soda dissolved in a little warm water, three
eggs, a pinch of salt and nutmeg, cinnamon and other spices
to taste. Mix well and drop into the pan with a spoon.
MRS. WARREN.


-
86 —
GINGER BREAD.
One cupful of New Orleans molasses, one-half cupful of
butter, one-half cupful of cold water, one teaspoonful of
saleratus, one teaspoonful of ginger and a little salt. Enough
flour to make it a little stiffer than cake.
MRS. C. J. HAMILTON.
GINGER BREAD.
One cupful of common molasses, one cupful of brown
sugar, one cupful of milk, three cupfuls of four, three-fourth
cupful of shortening, two eggs and one tablespoonful of
soleratus.
MRS. RUSSELL.
POUND CAKE GINGER BREAD.
One and one-half cupfuls of butter, two cupfuls of white
sugar, one-half cupful of rich sweet milk, one-half teaspoonful
of saleratus, four eggs, two teaspoonfuls of ginger and four
cupfuls of four (scant).
SOFT GINGER BREAD.
One cupful of molasses, three-fourth cupful of butter, three-
fourth cupful of boiling water, four cupfuls of flour, one
tablespoonful of ginger, one teaspoonful of cloves, one cupful
of rasins and one teaspoonful of soda.
MRS. HUBBELL.
HARD GINGER BREAD.
Three-fourth pound of sugar, one-half pound of butter,
four eggs, one tablespoonful of sour milk, one teaspoonful of
soda, one tablespoonful of ginger and four to roll. Cut in
squares,
Mrs. DUDLEY,


- 88
together, and flour. Cook until thick. Flavor with vanilla.
When both this and the puffs are cool, open the side of the
puff and fill with cream. This makes one dożen puffs.
Mrs. SEARS.
GOLD CAKE.
Yolks of three eggs.
One cupful of sugar.
One-half cupful of sweet milk. Two cupfuls of flour.
Two teaspoonfuls of baking powder. One teaspoonful of vanilla.
SILVER CAKE.
Whites of three eggs. One cupful of white sugar.
One-half cupful of butter. One-half cupful of sweet milk.
Two cupfuls of flour. Two teaspoonfuls of baking powder.
Flavor with lemon or bitter almonds. Beat these cakes
very thoroughly.
MRS. MARION.
LEAP-YEAR CAKE.
One-half cupful of butter, one cupful of sugar, whites of
three eggs, one and one-half cupfuls of flour, one-half cupful
of milk and one and one-half teaspoonfuls of baking powder.
Beat butter and sugar to a cream ; add the eggs beaten to a
froth.
FROSTING.
Yolks of three eggs.
Ten teaspoonfuls of sugar.
Flavor with vanilla.
MAYME E. Towns.
1 of sugar: of butter. er. One t
VANILLA WAFERS.
One cupful of sugar.
One egg.
Three-fourth cupful of butter. Four tablespoonfuls of milk.
One teaspoonful of baking powder. One teaspoonful of vanilla.
FANNY L. TOWNS.


6-90 —
QUICK LOAF CAKE.
One pound of flour, three-fourths pound of sugar, one-half
pound of butter, three eggs, one cupful of sweet milk, two
teaspoonfuls of baking powder, one coffeecupful of seeded
raisins, one glass of wine and a little nutmeg.
. MRS. SPAULDING.
MARTHA CAKE.
Two cupfuls of flour, one and one-half cupfuls of sugar,
one-half cupful of butter, one-half cupful of sweet milk, four
eggs, one teaspoonful of cream tartar, one teaspoonful of
soda, lemon and currants.
FIG CAKE.
One-half pound of sugar, one-half pound of flour, one-half
cupful of water, two ounces of butter, one teaspoonful of
baking powder and four eggs. Save the whites of two eggs
for frosting.
FILLING.
One pound of figs chopped to a paste, one cupful of sugar,
three-fourth cupful of water. Mix together and boil for ten
minutes.
Miss BIGLER.
MRS. MILLER'S CAKE.
One and one-half cupfuls of butter, three cupfuls of sugar,
four cupfuls of flour, one cupful of milk, six eggs, two small
teaspoonfuls of baking powder, one-half teaspoonful of salt,
and the juice and grated rind of a lemon. Beat the whites of
the eggs separately. Bake in sheets slowly about three-
quarters of an hour.


-91 —
COLD WATER CAKE.
Three-fourths cupful of butter, one cupful of cold water, two
cupfuls of sugar, whites of four eggs, two and three-fourth
cupfuls of flour and two small teaspoonfuls of baking powder.
MRS. DUDLEY.
SUPERIOR RAISED CAKE.
Two cupfuls of sugar.
One large cupful of butter.
Three cupfuls of bread dough (when ready for bread).
Three eggs.
One pound of nice seeded raisins.
One teaspoonful of grated citron.
A little salt.
A small nutmeg. "
One teaspoonful of soda dissolved in a tablspoonful of
boiling•water.
Butter and sugar should be well beaten together. Small
glass of brandy or wine improves it. Bake as soon as mixed.
MRS. DUDLEY.
ENGLISH BANBURY TARTS.
Roll out puff paste as for pie crust and cut out with a three
or four inch cutter.
FILLING.
One large cupful of seeded raisins, juice and grated rind of
one lemon, one cupful of sugar and five figs. Chop figs and
raisins, mix with sugar and lemon and put a dessertspoonful
on one side of each round of crust. Fold the other half over,
wet the edges and pinch together. Prick the top with a fork
and bake twenty minutes or half an hour.
Mrs. S. S. S.


-92 —
SCOTCH CAKE.
Stir to a cream one pound of sugar, three-fourths pound of
butter ; separate the whites and yolks of nine eggs, beat them
to a froth and stir into the butter and sugar. Add one pound
of sifted flour, the juice and grated rind of one lemon and a
wine glass of brandy. Just before putting in pan, add one
pound of stoned raisins.
MRS. Linen.
JELLY CAKE.
One and one-half cupfuls of sugar, one-half cupful of butter,
two-thirds cupful of milk, two and one-half cupfuls of flour,
three eggs and two teaspoonfuls of baking powder. Bake in
layers and spread with jelly.
COCOANUT CAKE.
One pound of sugar.
Three-quarter pound of flour.
One-half pound of butter. Four eggs.
Beat the yolks with the sugar and the whites to a froth.
Rub butter and flour together until smooth. Add one-half
teaspoonful of soda, the same of cream tartar, and one large
cocoanut, grated.
MRS. E. SIKES.
HICKORY NUT CAKE.
The whites of eight eggs and the yolks of four, one large
cupful of butter, one cupful of milk, three cupfuls of sugar,
two cupfuls of hickory nut meats, two cupfuls of raisins,
sprinkled with flour, three teaspoonfuls of baking powder and
five cupfuls of flour, Flavor with almond.
Mrs. M. D. ROUSE,


—93 —
HICKORY NUT CAKE.
One pound of sugar, one pound of flour, three-fourths pound
of butter, one pound of raisins, six eggs, one-half nutmeg, one
coffeecupful of nut meats, one wine glass of wine and three
teaspoonfuls of baking powder. Put nut meat in the last thing.
Mrs. WALBRIDGE.
APPLE FILLING FOR CAKE.
Juice of one lemon and part of grated rind, one large apple,
grated, one cupful of sugar and one egg. Boil three minutes.
MRS. SPENCER.
JESSIE CAKE.
Two cupfuls of sugar, one-half cupful of butter, one cupful
of sweet milk, three cupfuls of sifted flour, the whites of four
eggs and three teaspoonfuls of baking powder. Take half of
batter and put in some raisins and nutmeg, which makes a
pretty loaf cake. Makes two loaves.
MRS. John GOWANS.
PEACH CAKE.
Bake three sheets of sponge cake, as for layer cake. Cut up ·
peaches in thin slices. Whip cream and sweeten. Put a
layer of peaches between the cake and pour cream over each
layer and over the top.
MRS. E. SIKES.
LEMON CAKE.
One cupful of butter, three cupfuls of powdered sugar, one
cupful of sweet cream, four cupfuls of flour, five eggs, whites
beaten separately, one teaspoonful of soda in the cream and
juice and grated rind of one lemon.
Mrs. S. $. SPENÇER.


- 95 —
CHOCOLATE CAKE.
Two ounces of chocolate.
Four eggs.
One-half cupful of milk.
One teaspoonful of vanilla.
One-half cupful of butter.
One and one-half cupfuls of sugar.
One heaping teaspoonful of baking powder.
One and three-quarter cupfuls of four.
Dissolve the chocolate in five tablespoonfuls of boiling water.
Beat the butter to a cream and add gradually the sugar, beating
all the while. Add the yolks, beat again, then the milk, the
melted chocolate and flour. Now beat the whites of the eggs
to a stiff froth and stir them into the mixture and add the
vanilla and baking powder. Mix quickly and lightly, turn
into a greased cake-pan and bake in a moderate oven forty-
five minutes.
BLACK CHOCOLATE CAKE.
One cupful of butter, two cupfuls of white sugar, one cupful
of milk, two and one-half cupfuls of flour, five eggs and two
teaspoonfuls of baking powder. Flavor with vanilla. Stir in
one-half cake of grated chocolate. Bake in jelly tins.
. FILLING.
Three eggs, two cupfuls of sugar, one-half cake of chocolate
and one cupful of cocoanut, stirred in. When cake is baked
and put together, sprinkle cocoanut on top.
Mrs. H. A. PARKER.
BLACK CHOCOLATE CAKE (ALWAYS GOOD).
One-cake of Baker's chocolate (shaved), one-half cupful of
sweet milk, yolk of one egg. Boil this together until soft and


—96 —
add, when cool, one-half cupful of butter, one-half cupful of
sour milk, two small cupfuls of sugar, two eggs, or yolks
of six, two cupfuls of flour and one teaspoonful of soda.
Flavor with vanilla.
Mrs. J. R. BROADHEAD.
CHOCOLATE FROSTING.
One cupful of granulated sugar and four tablespoonfuls of
cold water. Boil until it candies in cold water. White of
one egg, beaten very stiff; pour boiling sugar on the beaten
egg, beating quickly. Thoroughly melt one square of Baker's
chocolate and add piece of butter size of a nut and half a
teaspoonful of vanilla. Add to the egg.
MRS. A. D. SIKES.
BREAD CAKE.
Three cupfuls of bread dough, one cupful of butter, three
eggs and one cupful of dried currants, or raisins if preferred,
or mixed. Flavor with cinnamon. Raise very light. Bake
in a moderate oven.
Mrs. J. G. B.
CREAM ALMOND CAKE.
Three-fourth cupfuls of butter, two cupfuls of sugar, three
cupfuls of flour, one cupful of sweet milk, five eggs (the whites
only), and three teaspoonfuls of baking powder. Bake in
four layers.
CREAM.
One cupful of sweet milk (whipped), one-half cupful of
powdered sugar and one cupful of blanched almonds.
MRS. H. H.


14 Silver-plated Ware 14
That can raise a doubt in a burglar's mind
is good enough for anybody. There is plenty
of such ware. Plenty more that's shadow-
washed and thin at that. That's where the
risk to you comes in. You must buy of a
dealer whose word means something or take
the chances.
BUTTER DISHES,
GEA SETS,
CAKE GRAYS,
NUT BOWLS,
ICE PITCHERS,
SALAD SETS,
PICKLE CASTORS,
CELERY6.
CASTORS,
MOLASSE6, CUPS,
0.ridized old silver pattern napkin rings,
children's mugs, salts and peppers, shaving
cups, sugar shell and butter knife sets; coffee,
spoons and sugar tong sets, and scores of other
· like things suitable for wedding presents.
GORTON'S SONS,
......" The House - Furnishers.”......
347-351 -—---— MAIN STREET —--— 347-351


—99 —
BLACK FRUIT CAKE.
One pound of flour, browned.
One pound of sugar.
Three pounds of raisins, seeded.
Three pounds of currants.
One pound of citron.
Fourteen ounces of butter.
Ten eggs.
Wine glass of wine and one of brandy and of milk.
One teaspoonful of soda.
Two tablespoonfuls of molasses.
One tablespoonful of cinnamon.
One teaspoonful of cloves..
One-fourth of an ounce of mace.
One nutmeg.
The sugar should be brown and stirred a few minutes with
the butter, then the eggs beaten to a froth. Add molasses
and spices, stir the flour in gradually. Dissolve the soda in
the milk and mix with the wine and brandy to curdle; stir
into the cake just before putting into the pans. Stir the fruit
into the batter gradually, a few at a time alternating. When
well mixed, put immediately into the oven and bake from
three to four hours, slowly.
MRS. ALEX. BRUSH.
ANGEL FOOD.
Whites of eleven eggs, well beaten.
One and one-half tumblerfuls of granulated sugar.
One teaspoonful of cream tartar.
One teaspoonful of vanilla.
Sift the sugar five times, add the cream tartar and sift
again. Bake in a slow oven with a cup of water in the oven.
788263 A


- 100-
ANGEL FOOD.
One and one-half tumblers of sugar, one and one-half
tumblers of flour, whites of eleven eggs and one teaspoonful
of cream tartar.
Mrs. J. R. AULT:
HUCKLEBERRY CAKE.
Three eggs (keep out whites of two for meringue).
One cupful of sugar.
One cupful of sweet milk.
One pint of four (or more if necessary).
A piece of butter size of an egg.
Three teaspoonfuls of baking powder.
Bake in two long, shallow tins. One quart of huckleberries.
Crush the berries and put part on one layer, put on the other
layer and spread with remainder of berries. Then put on
meringue and place in the oven a few moments to brown.
Mrs. RUSSELL.
COFFEE CAKE.
Two cupfuls of brown sugar, one cupful of butter, three
cupfuls of flour, one cupful of strong coffee, one teaspoonful
of soda in the coffee, one teaspoonful of cloves, one table-
spoonful of cinnamon, one tablespoonful of allspice, one
nutmeg, one pound of raisins, one pound of currants and six
eggs. Cool coffee and put it in the last thing.
Mrs. S. S. SPENCER.
SILVER CAKE.
Two cupfuls of sugar, two and one-half cupfuls of flour,
one-half cupful of butter, whites of eight eggs, three-fourths
cupful of sweet milk and one and one-half teaspoonfuls of
baking powder.


- IOI —
WILL'S CENTENNIAL CAKE.
One pound of sugar, one pound of flour, one-half pound of
butter, one-half pound of blanched alınonds, chopped, one
coffeecupful of hickory nuts, chopped, one grated cocoanut,
three-fourths cupful of water, two teaspoonfuls of vanilla,
three teaspoonfuls of baking powder and four eggs. Bake one
and one-half hours in a moderate oven. The above will make
two large loaves of cake.
Mrs. McNiven.
FRENCH CREAM CAKE.
Two cupfuls of sugar, three cupfuls of flour, six eggs, six
tablespoonfuls of water and four teaspoonfuls of baking
powder. Flavor. Bake in layers.
CUSTARD.
One quart of milk (scant), four small tablespoonfuls of corn
starch, four eggs, one cupful of sugar and one-half cupful of
butter. After custard is taken from stove, flavor. Spread the
custard on the layers and let stand until the custard is set.
Then put together and frost the top.
MRS. GEORGE DOUGHERTY.
MAPLE SUGAR FRUIT LAYER CAKE.
One cupful of brown sugar, one-half cupful of butter, one
cupful of raisins, chopped fine, one-half cupful of sour milk,
one tablespoonful of molasses, yolks of three eggs, one tea-
spoonful of each of all the spices, one teaspoonful of soda,
and two scant cupfuls of flour.
FROSTING.
Whites of two eggs.
One cupful of maple sugar.
One cupful of white sugar. One teaspoonful of vanilla.
Make the same as any cooked frosting.
MRS. BENNETT.


— 104 —
FRUIT JELLY CAKE.
Two cupfuls of sugar. One-half cupful of butter.
One cupful of milk. Three cupfuls of flour.
Three eggs.
Three teaspoonfuls of baking powder.
Divide this mixture into three parts ; bake two parts plain,
to the third add a jelly-bowl of raisins, currants and citron,
chopped fine. Put together in the following manner : Plain,
jelly, fruit, jelly, plain, frosting.
Mrs. A. P. Wright.
SPONGE CAKE.
Six eggs, weight of six eggs in sugar, weight of four eggs
in flour and juice and grated rind of one-half lemon. Beat
eggs and sugar thoroughly for one-half hour or longer. Stir
flour and flavoring in lightly. Bake immediately.
MRS. R. OVENS.
SPONGE CAKE.
One cupful of sugar (one-half powdered and one-half gran-
ulated), one cupful of flour, three eggs, four teaspoonfuls of
hot water, two teaspoonfuls of baking powder and one and
one-half teaspoonfuls of lemon.
Mrs. WM. H. D. BARR.
SPONGE CAKE..
Seven eggs, weigh the eggs before breaking and use their
weight in sugar and take the weight of four in sifted flour.
Beat the yolks light with the sugar and add the grated rind of
one lemon. Beat the whites of the eggs to a stiff froth and
add them alternating with the flour. Stir in the juice of the
lemon and add a pinch of salt. Bake nearly one-half hour in
a slow oven.
MRS. HUNTINGTON, Cleveland, O.


....SWEET'S D....
611 MAIN STREET;
BUFFALO, N. Y.

ILM
TITT HITTANUT
We make a specialty of the goods mentioned
below and intend at all times to carry a more
complete line of them than can be found else-
where in the City.
m Children's Carriages
Reed and Rattan goods of every description,
Fancy Baskets lined and trimmed and unlined.
Oak, Mahogany and Cherry Tables, Chairs, and
Rockers, Bicycles, Tricycles, and Velocipedes,
Boys' Wagons, Carts, and Sleds, Rocking Horses,
Doll Wagons, Children's Cribs and Cradles,
Enameled and Brass Bedsteads and many other
articles, all of which will be sold at prices which
will insure quick Sales. We solicit examination
• of both goods and prices.
Dona J. B. & G. C. SWEET.


-- 105 —
SPONGE CAKE.
One pound of coffee sugar.
One-half pound of flour.
Whites of eight eggs, yolks of nine.
One lemon.
A little salt.
One teaspoonful of baking powder.
Use the grated rind and juice of the lemon. Beat the yolks
thoroughly and stir the sugar in gradually. When all is stirred
in, beat very light. Beat the whites to a stiff froth and add
to the yolks and sugar; then add the flour and baking powder,
the salt and lastly the lemon. Bake in a quick oven one-haif
hour.
Mrs. J. G. B.
MRS. MINER’S SPONGE CAKE.
Twelve eggs, one and one-fourth pounds of sugar, one-half
pound of flour (sifted), and one lemon (grated). Beat yolks
and sugar a long time, until very light, adding the grated
lemon while beating. Beat the whites to a very stiff froth and
add to yolks and sugar and beat thoroughly. Then stir in the
flour, but do not beat, only enough to mix well; add a little
salt. This will make three loaves the size of a brick.
SPONGE CAKE.
Six eggs.
One-half pint of sugar.
One-half pint of flour.
One teaspoonful of vanilla.
A little salt.
Beat the whites of the eggs to a very stiff froth, and the
yolks and sugar until creamy. To this add the beaten whites
and gradually the flour, mixing very carefully until thoroughly


- 106 —
mixed. Put in a pan not greased and bake in a moderate oven
thirty-five or forty minutes. When taken from the oven,
allow the cake to remain in the inverted pan until cool.
MRS. S. D. SIKES.
SPONGE CAKE FOR LAYERS.
One cupful of sugar, four eggs, the yolks not beaten, but
put into the sugar, the whites beaten thoroughly and mixed
with one cupful of flour and two teaspoonfuls of baking
powder. Divide the batter into four pans.
Mrs. J. W. PARKER.
PUFFS.
One cupful of milk, two eggs, well beaten, scant teaspoon-
ful of salt and one cupful of flour. Put these all into a bowl
and beat for five minutes. Bake in a quick oven in muffin
rings.
Mrs. S.
RAISIN PUFFS.
Two cupfuls of flour, one cupful of milk, one-half cupful
of butter, one cupful of raisins, chopped fine, two eggs, three
teaspoonfuls of baking powder and two tablespoonfuls of sugar.
Put in greased cups one-half full and steam one-half hour.
Serve with liquid sauce.
Mrs. A. P. WRIGHT.


- 109 —
CREAM PIE.
One-fourth cupful of butter, one-half cupful of sugar
and one egg beaten together, one-fourth cupful milk,
one cupful of flour, one-half teaspoonful of soda, one
teaspoonful of cream tartar or one teaspoonful of baking
powder. Bake in a tin plate. When cool, cut in two
and put the cream in.
CREAM FOR FILLING.
One cupful of cream, whipped, and the white of one
egg, beaten, one tablespoonful of sugar, one-half tea-
spoonful of vanilla.
M. A. S.
CREAM PIE.
One pint of milk, three tablespoonfuls of corn starch,
two eggs, reserving one white for meringue, three-fourths
cupful of sugar, a small piece of butter, the size of a nut.
Boil most of the milk; beat the corn starch into the
remainder and stir into the boiling milk; to this, add a
little salt, the butter, eggs and sugar beaten together..
Flavor to taste. Bake the crust first, then add the
cream; beat the white reserved with a little fine sugar;
spread on the top and brown lightly.
COCOANUT PIE.
One-half pound of grated cocoanut, one quart of milk,
four eggs, six tablespoonfuls of sugar, one tablespoonful
of melted butter. Put the cocoanut into the milk and
let it boil ten minutes, then add the eggs, sugar and
butter; put in crust and bake.
Mrs. S.


“ The proof of the pudding is in the eating.”
PUDDINGS AND SAUCES.
FROZEN PUDDING, No. 1.
One full pint of milk.
Two cupfuls of granulated sugar.
One-half cupful of flour (scant).
Two tablespoonfuls of gelatine.
Two eggs.
One quart of cream.
One-half pound of French candied fruit.
Four tablespoonfuls of orange extract.
Four tablespoonfuls of vanilla.
Let the milk come to a boil. Beat the flour with one
cup of sugar and the eggs and stir into the boiling milk.
Cook twenty minutes, then add gelatine, which has been
soaked in water enough to cover it for two hours. When
cold, add sugar, cream, and the extracts. Freeze ten
minutes, then add the candied fruit and finish freezing.
Miss BIGLER.
FROZEN PUDDING, No. 2.
One quart of milk.
Two cupfuls of sugar.
Ono-fourth cupful of flour.
Two eggs.
One quart of cream.


-
Í 12 —
One dessertspoonful of extract of vanilla.
One-half pound of French fruits, viz., apricots, pine-
apple, cherries, one cup of stoned raisins, two ounces of
port wine or brandy. Beat one cup of sugar, the eggs,
milk and flour all well together and cook twenty min-
utes. Let this get cold and add the cream with one
cupful of sugar, the extracts and fruit. Freeze. To be
served with one pint of whipped cream.
MRS. MILLARD SMITH.
BREAD PUDDING (NICE).
One pint of stale bread.
One teaspoonful of salt.
One quart of sweet milk.
Three tablespoonfuls of sugar.
Two eggs.
Soak the bread in milk two or three hours; mash fine
with the back of the spoon. Beat the eggs light, add
the sugar and salt, beat together, then add to bread and
milk. Bake in a slow oven forty-five minutes.
SAUCE.
One egg, one cupful of powdered sugar, three table-
spoonfuls of milk or cream, one-half teaspoonful of
vanilla. Beat white of egg to a stiff froth. Beat in
sugar, then yolk, then flavoring, then the milk or cream.
It is very nice served with sugar and cream.
Mrs. S. S. S.


...C. W. BOYCE, ...
Grocery - and- Mear. Market,
Nos. 933 AND 935 MAIN STREET.
You can order your ENTIRE MARKETING or ANYTHING in
the GROCERY AND MARKET LINE at our combined stores.
No house in Buffalo has a more complete assortment of
BEST Goods than ours.
ALL GOODS PROMPTLY DELIVERED B
or QUALIGY AND PRICE GUARANTEED.
R. & E. HAMILL,
OOOOO
FINE FRENCH •-0000
AAAA MILLINERY,
No. 604 Main Street,
PEABODY BLOCK.
- BUFFALO, N. Y.


114
ORANGE PUDDING.
Peel and cut five or six good-sized, juicy oranges into
thin slices, taking out all the seeds. Pour over them a
coffee cup of white sugar. Let one pint of milk come
to a boil in double boiler, add the yolks of three eggs,
well beaten, and one tablespoonful of corn starch, made
smooth in cold milk. Stir all the time. As soon as it
thickens, pour over the fruit. Beat whites to a stiff
froth, adding one tablespoonful of powdered sugar:
Spread it over the top for frosting. Set your pudding
into the oven for a few minutes to harden the frosting.
Placing your dish in a basin of cold water will preserve
the dish.
MRS. BUELL.
SNOW PUDDING.
One cupful of cold water, one cupful of boiling water,
one-half box of gelatine, the whites of three eggs, and
flavoring. Soak the gelatine in water one hour, then
add sugar and boiling water and stir until cool. Add the
unbeaten whites and beat until very thick, then pour
into the mould. Serve with whipped cream.
MRS. W. R. McNIVEN.
SNOW PUDDING.
Soak one-half box of Cox's gelatine in one and one-
half pints of boiling water. Stir in two cupfuls of sugar,
juice of two large lemons, and the whites of six eggs
theroughly beaten. Set the dish into a basin of ice-
water, with plenty of ice, and stir until it is white and


- 116 ---
One-half pound of brown sugar.
Seven eggs.
A wineglassful of brandy.
Milk enough to liquefy the mass. If the brandy and
eggs are not sufficient, it may take nearly one and one-
half cupfuls of milk. Boil or steam five hours. Serve
with wine sauce. Send the pudding to the table with a
little brandy poured over it and burning.
Mrs. A. F. TRIPP.
PLUM PUDDING.
One cupful of flour, one cupful of bread crumbs, one
cupful of brown sugar, one cupful of currants, one cup-
ful of raisins, one-fourth pound of citron, three eggs, one
nutmeg, milk enough to make it not too soft a batter.
Steam four or five hours.
DELICATE PUDDING.
One quart of milk.
Three eggs.
Two tablespoonfuls of sugar.
One teaspoonful of vanilla.
Two tablespoonfuls of corn starch.
A little salt.
To a pint of boiling water add the corn starch, allow-
ing it to boil three minutes. Then stir in the whites of
two eggs, beaten to a stiff froth, and put in moulds.
Make a custard of the remaining eggs and milk, and
serve, with the pudding, on plates. Improved by add-
ing fruit jelly.
Mrs. S. D. SIKES,


-
Í 20 —
GRAHAM PUDDING.
Two coffee cupfuls of Graham flour, two teaspoonfuls
of baking powder, one-half cupful of butter rubbed into
the flour and two eggs well beaten, one coffee cupful of
milk (added last), with a little salt and sugar.
MRS. BROADHEAD.
SUET PUDDING.
One pound of suet, one and one-half pounds of cur-
rants, one quart of milk, one pound of seeded raisins,
ten eggs, beaten separately, one pound of rusk, grated,
one-fourth pound of sugar, one wineglassful of brandy,
one nutmeg, grated. Steam four hours. Roll fruit in
flour.
Mrs. J. R. BROADHEAD.
STEAMED GRAHAM PUDDING:
Two cupfuls of sour milk.
One cupful of molasses.
One teaspoonful of soda, dissolved in a little water.
One pint of Indian meal.
One pint of flour.
A pinch of salt.
Mix together, put into a deep pan and that into a
steamer and steam two and one-half hours, then place
in the oven for ten minutes. To be eaten hot with hard
sauce flavored with the juice and rind of an orange, or
soft sauce.



... Reliable Furniture ...
NE
Throughout your house
is just as important in
your domestic economy
as a trustworthy Cook
Book in your Kitchen
The place to buy
GOOD FURNITURE THATS CHEAP
+ + + AND CHEAP FURNITURE THATS GOOD
029
TUTTU
INT
IS AT 166 to 172 PEARL STREET, WHERE PRICES IN PLAIN FIGURES
LOOK YOU SQARELY IN THE EYE.
•••• A. CUTLER & SON.


THE + PARIS + GLOVE + STORE.
GLOVES EXCLUSIVELY BY
Our Sloek consists of
MARA
GLOVES FOR LADIES,
GLOVES FOR GENTLEMEN,
GLOVES FOR CHILDREN.
In all styles known to the trade. You
can depend on the quality of our Gloves,
as we carry only reliable makes. Evening
Gloves a specialty. All Gloves fitted and
guaranteed.
N. B. – We carry an elegant line of Fancy
Leather Glove Boxes suitable for Christmas
presents.
S. W. LAIRD & CO., K-
532 MAIN STREET.
GENESEE HOTEL BLOCK.
D. E. MORGAN & SON,
.... EXCLUSIVE DEALERS IN ....
Carpets and Upholstery
INTERIOR DECORATIONS, ::::....
........JAPANESE FRET WORK,
MOORISHGRILLE ASPECIALTY.
SOLE AGENTS ..........
NAIRN’S LINOLEUM,
Artistie, Sanitary, Noiceless,


-
I 22 -
BATTER PUDDING.
One cupful of sugar, two cupfuls of flour, one-half
cupful of butter, one-half cupful of milk, two teaspoon-
fuls of baking powder, two eggs, one cupful of dried or
fresh fruit.
SAUCE.
One-half cupful of sugar, two tablespoonfuls of jelly,
one pint of boiling water.
Mrs. H. A. PARKER.
MOCK PLUM PUDDING.
One cupful of suet, chopped fine, one and one-half
cupfuls of raisins, seeded, one and one-half cupfuls of
milk, two cupfuls of bread crumbs, one cupful of flour,
three-fourths cupful of molasses, two tablespoonfuls of
sugar, two teaspoonfuls of cinnamon, one teaspoonful of
cloves, three teaspoonfuls of baking powder, one tea-
spoonfuls of salt. Mix all together and boil two and
one-half hours.
MRS. W. R. McNIVEN.
ENGLISH PLUM PUDDING.
One pound of suet, chopped fine, one pound of brown
sugar, one pound of raisins, stoned, one pound of cur-
rants, one and one-half pounds of flour, one-fourth
pound of citron, one-fourth pound each of candied
lemon and orange peel, one-half ounce of ground cinna-
mon, one-half ounce of mace, two grated nutmegs, two
ounces of blanched almonds, one dessert spoonful of salt,
eight eggs, well beaten, one-half pint of wine or brandy.
Beat well and tie in a floured cloth and boil six hours.
Mrs. GETHING.


- 123 —
INDIAN PUDDING.
Three handfuls of Indian meal stirred into one quart
of boiling milk. When cool, add one egg, well beaten,
one cupful of suet, chopped fine, one-half cupful of sugar,
one-half cupful of molasses, one-fourth teaspoonful of
cinnamon, a pinch of ginger, a pinch of salt, one-half
cupful of raisins. Bake three and a half or four hours
in a slow oven.
Mrs. BARROWS.
OUR FOREFATHERS' INDIAN PUDDING.
Two quarts of sweet milk, one cupful of corn meal,
one cupful of molasses, one-half cupful of brown sugar,
one teaspoonful of ginger, salt and a dust of nutmeg.
Scald the milk and stir in the meal while hot. When
cool add three well-beaten eggs, one and one-half cupfuls
of cracker crumbs, rolled very fine. Bake five hours in
a moderate oven. To be eaten with thick cream slightly
sweetened with maple syrup.
MRS. DUDLEY.
GINGER PUDDING.
One-half cupful of molasses, one-half cupful of brown
sugar, two cupfuls of flour, one scant cupful of butter,
one teaspoonful of soda in one-half cupful of water, one
tablespoonful of ginger and spices of all kinds, the yolks
of four eggs. Bake in jelly tins and spread jelly be-
tween layers.' Beat the whites stiff, sweeten, and spread
ori top. Brown in oven. Serve with cream or liquid
sauce.
MRS. SPENCER,


— 124 —
• SUET ROLEY POLEY PUDDING.
Two cupfuls of four, one cupful of fine chopped suet,
one even teaspoonful of salt. Mix all together and roll
three times. Roll out thin the third time and spread
what fruit is wanted on it, turning the edges over and
wetting slightly so the fruit will not boil out. Then roll
up like a jelly roll, wrap in a cloth and boil one hour
or longer.
Mrs. R. OVENS.
SUET PUDDING.
One cupful of suet, one cupful of molasses, one cupful
of sour milk, one cupful of raisins, one cupful of cur-
rants, citron if liked, one teaspoonful of soda, one tea-
spoonful of salt, three cupfuls of flour, one teaspoonful of
cinnamon, one-half teaspoonful of cloves, one-half of a
nutmeg. Steam three hours. Serve with wine sauce.
MRS. ALEX. BRUSH.
GELATIN PUDDING.
Three-fourths box of Cox's gelatine, one-half pint of
cold water, put in double boiler until dissoived. Add
juice of two lemons, two cupfuls of sugar and one and
one-half pints of boiling water. Boil and strain when
cool. Add two oranges, two bananas or a cup of pine-
apple, ten nuts and five dates, chopped fine. Add to
gelatin and beat until it thickens. Then pour in mould.
Serve with sweetened cream,
MRS, W. W. FULLER.


- 129 —
PUDDING SAUCE.
One cupful of sugar, one-half cupful of butter and the
yolk of one egg. Beat and add the white. Pour on one
tablespoonful of boiling water, just as you wish to use
it. Add more, if you choose.
Mrs. E. SIKES.
SAUCE FOR PUDDINGS.
Four large tablespoonfuls of white sugar (powdered);
two large tablespoonfuls of butter, one large tablespoon-
ful of flour and white of one egg, beaten to a froth. Stir
butter and sugar to a cream and add the beaten egg.
Then pour over it a gill of boiling water, stirring very
fast. Pour into the sauce tureen and flavor with wine
brandy or lemon.
WINE SAUCE.
Two cupfuls of powdered sugar, one-half cupful of
butter, three-fourths cupful of wine (California sherry).
Rub the butter and sugar together to a nice cream, add
the wine, a teaspoonful at a time, until all is used. Put
into a dish of water and let it come to a boil. Do not
stir. It will be clear foam.
MRS. A. F. TRIPP.
LEMON SAUCE.
One cupful of sugar.
One-half cupful of butter.
One egg
One teaspoonful of nutmeg.


- 128 -
One lemon, all the juice and half the grated peel.
Four tablespoonfuls of boiling water.
Cream, butter and sugar and beat in egg, whipped
light, the lemon and nutmeg. Beat hard ten minutes
and add, a teaspoonful at a time, the boiling water. Put
into a bowl and set in a pan of boiling water, which
must be kept boiling till the sauce is heated very hot,
but not to boiling. Stir constantly.
MARION HARLAND.
CHOICE DESSERT.
Make a corn starch custard, also a lemon jelly, place
the latter first in a dish when ready to use, then the
custard and on top of both put an apple float, made as
follows:
Bake five apples, take the hot pulp and white of one
egg, with one cupful of sugar, and beat to a cream
(forty-five minutes) and place on top. Slice down.
MRS. BARR.
APPLE ISLAND.
Stew apples enough to make two quarts when done;
strain through a sieve, sweeten it with fine white sugar
and flavor with lemon. Beat the whites of twelve eggs
to a stiff froth and stir into the apple slowly, just before
serving. The apples should be stewed in as little water
as possible, and choose not very juicy apples. Put it
into a glass dish. Serve with a nice boiled custard, made
of the yolks of the eggs and milk. Half the quantity
makes a large dish.
MRS. M.



RUBBERS THAT WEAR WELL
If you wish a Rubber Shoe
that will give you good service
try a pair of our Gold Seal
shoes, they are the only shoe
in the market that is made
strictly of pure rubber and
will wear two or three times
as long as any others. Ladies
say they last them all winter!
Fifty cents will give you a
test, after which you will use
no other make. For sale in
Buffalo only at our own store,
240 Main Street, (opposite
Academy of Music.) Recollect, there is but one
store of our company in Buffalo.
We also have the best line line of ladies'
and gentlemen's Fine Waterproofs in the
market.
GOODYEAR · RUBBER COMPANY,
E. A. ROCKWOOD, MANAGER.
(Opposite Academy of Music.) 240 MAIN STREET.



... Beylery ...
350 MAIN STREET.
Branch of 863 Broadway, New York.
| ATEST NOVELTIES FOR A A A A A A
:33: Dinner Parties,
SALTED ALMONDS, MARRON GLACE,
ORANGE, NUT AND FRUIT
· ... · Glac'e .....
ALSO
CREAM PEPPERMINTS
AND
CRYSTALIZED GINGER.


— 129 —
CHOCOLATE WHIPS
One pint of milk.
Two even teaspoonfuls of corn starch.
Twó eggs.
One-half cupful of sugar.
One square of Baker's chocolate.
Put the milk into double boiler to heat, dissolve the
corn starch in a little of the cold milk and stir into the
milk when hot; cook eight minutes. Dissolve the.
chocolate and sugar in two tablespoonfuls of boiling
water and add to the mixture, beat the eggs very light
and add to the other; cook two minutes. Take off and
whip until cool. Half fill custard cups and put on the
ice; when ready to serve, cover with whipped cream,
sweetened and flavored with vanilla. This makes
sufficient for eight custard cups.
MRS. ALEX. BRUSH.
PRUNE WHIP.
Sweeten to taste and stew three-quarters of a pound of
prunes; when perfectly cold, add whites of four eggs,
beaten stiff; stir all together till light. Bake twenty
minutes. Serve cold, with cream.
MRS. H. H.
PINEAPPLE SHERBET.
Soak a teaspoonful of gelatine in a cupful of cold
water; then add one cupful of boiling water and strain.
To this add one cupful of granulated sugar. When
partly frozen, add one can of pineapple and freeze all
thoroughly.
MRS. H. HAMILTON.


- 130 —
BANANA CREAM.
Prepare gelatine in the usual way. Take soft bananas,
mash them fine, and after the gelatine cools, pour it over
the bananas and add to them whipped cream.
Mrs. BARR.
PEACH MOUSEE.
Peel and slice enough ripe peaches to fill a quart
measure, rub them through a sieve, add one pint of sugar,
mix well and then add two quarts of whipped cream.
If desired, flavor with maraschim or wine. Heap lightly
in a three-quart mould, pack in ice and salt and let stand
four hours. At serving time turn from the mould on a
flat dish.
PEACH ICE CREAM.
One and one-half quarts of rich cream, one quart of
canned peaches, mashed fine, one cupful of sugar and
one cupful of water boiled until quite thick. Mix all
together and freeze. Either pineapple or cherries can
be used instead of peaches.
Mrs. W. R. McNIVEN.
ICE CREAM.
One generous pint of milk, one cupful of sugar, one-
half scant cupful of flour, two eggs, one quart of cream,
and one tablespoonful of vanilla. With cream add
another cupful of sugar. Let the milk come to a boil.
Beat the first cupful of sugar, the flour and the eggs
together and pour the boiling milk slowly on. Cook
twenty minutes, stirring often. When perfectly cold,
add one teacupful of sugar, flavoring and cream. Then
freeze.
MRS. A. D. SIKES.


- 132 —
ready to serve, beat the whites to a stiff froth and gradu-
ally beat into this the powdered sugar. Turn the cream
out on an earthen dish and cover every part with the
meringue, brown in a hot oven and serve immediately.
If the dish is flat, put a board under it in the oven.
PARLOA — Mrs. S.
TUTTI FRUTTI.
One quart of cream, one pint of whipped cream, one
pint of sugar, and one pint of water boiled until quite
thick. Flavor with sherry and vanilla. When partly
frozen, add three-fourths pound each of candied apricots
and cherries. Cut fine.
MRS. W. R. McNIVEN.
CHICAGO BLANC-MANGE.
One quart of milk, two and one-half tablespoonfuls of
corn starch, one teaspoonful of butter, one tablespoon-
ful of sugar, two eggs. The yolks of the eggs mixed
with the corn starch, the whites beaten to a stiff froth
and stirred in when taken from the fire. Flavor and put
in a mould.
GELATINE BLANC-MANGE.
One-half box of Cox's gelatine, dissolved in a tum-
blerful of cold water. Take two and one-half pints of
milk in a stewpan with four heaping tablespoonfuls of
white sugar, pour in the gelatine and boil ten minutes.
When cool add one and one-half teaspoonfuls of lemon
juice. Pour into moulds, Serve with cream and nutmeg.
Very nice and delicate,
MRS. BARR.


- 133 —
· TAPIOCA BLANC-MANGE.
One-half pound of tapioco soaked over night in cold
water. In the morning put one pint of sweet cream or
very rich milk in a double boiler. Sweeten to taste and
salt. When the sugar is dissolved, stir in the tapioca
and boil twenty minutes, stirring constantly. Take from
the stove and flavor with vanilla and pour in a mould.
Serve very cold; for sauce use either boiled custard or
sweet cream. We prefer the cream.
Mrs. John GOWANS.
TAPIOCA CREAM.
Two teaspoonfuls of tapioca.
Yolks of three eggs.
One quart of milk.
Wash the tapioca and soak over night in cold water;
drain off the water in the morning; beat the eggs and
mix with the tapioca and milk. Put on the stove and
stir and boil about twenty minutes. Sweeten and flavor
to taste. When nearly cold, add the whites of the eggs
beaten stiff. Stir it lightly and well.
SALADE D'ORANGES.
Four oranges.
One-fourth pound of cut sugar.
One-half glassful of cold water.
Put the sugar in a glass dish, pour over it the cold
water; when the sugar is dissolved, add from one-third
to two-thirds of a tumbler of best French brandy. Wash
the oranges, slice them across (not removing the peel)


—134 —
in slices about one-third of an inch thick; reject seeds.
Place the slices in the liquid, all except the end pieces,
squeeze the juice out of these and throw the rest away;
strain the juice that remains in the bottom of the dish
that there may be no seeds in the salad. Should be pre-
pared two or more hours before it is to be eaten. Serve
in saucers and do not eat the peel.
MADAME HAMEREL,
CHARLOTTE DE RUSSE.
Dissolve one large tablespoonful of gelatine in one-
quarter cupful of milk in a double boiler. Whip one
pint of sweet cream until stiff; sweeten and flavor to
taste. When the gelatine is cool, stir into cream
thoroughly. Let stand in a cool place for two or three
hours; then slice the sponge cake and cover with the
mixture.
CHARLOTTE RUSSE.
One-third box of gelatine, four tablespoonfuls of water
to dissolve the gelatine, or perhaps a little more will be
needed, one pint of cream, sweetened with one-half cupful
of fine sugar and flavored to taste with vanilla, whites of
three eggs, beaten stiff. Whip the gelatine in last and
quick as possible. Cake to be made as follows: Three
eggs, one cupful of fine sugar, one cupful of flour, two
tablespoonfuls of milk and one teaspoonful of baking
powder.


— 135 —
CHARLOTTE RUSSE.
One quart of cream, whipped, three-fourths box of
gelatine, soaked one hour in cold water, whites of eight
eggs, whipped. Flavor with vanilla. When wanted, add
one cupful of hot water to the gelatine; to the whipped
cream add the eggs, one cupful of sugar, the flavoring,
and last, the gelatine while hot.
MRS. W.
CHARLOTTE RUSSE.
WITHOUT EGGS.
Soak one-half box or one ounce of gelatine in one
pint of milk; when dissolved, beat well. Flavor one
quart of cream with one large teaspoonful of vanilla, one
wine glass of brandy and fine sugar to taste. Pour two
mixtures together and whip thoroughly. Use square
sponges, lady-fingers or the above recipe for cake.
MRS. JESSE SMITH.
DUTCH APPLE CAKE.
One pint of flour.
One-half teaspoonful of salt.
One-half teaspoonful of soda, sifted into flour.
One teaspoonful of cream tartar.
One-fourth cupful of butter.
One egg
One scant cupful of milk.
Four sour apples.
Two tablespoonfuls of sugar.


~ 136 —
Mix the ingredients in the order given; rub in the
butter; beat the egg and mix it with the milk; then stir
this into the dry mixture. The dough should be soft
enough to spread half an inch thick on a shallow baking
pan. Core, pare and cut four or five apples into eights;
lay them in parallel rows on top of the dough, the sharp
edge down, and press enough to make the edge pene-
trate slightly. Sprinkle the sugar on the apple. Bake
in a hot oven twenty or thirty minutes. To be eaten
hot, with butter as a tea cake or with lemon sauce as a
pudding.
MRS. BUELL.
LEMON SAUCE (FOR PUDDING).
Two cupfuls of hot water.
One cupful of sugar.
Three heaping teaspoonfuls of flour.
Grated rind and juice of one lemon.
One tablespoonful of butter.
Boil water and sugar five minutes and add the flour,
wet with a little cold water. Cook eight or ten minutes
and add the lemon rind and juice and the butter. Stir
until the butter is melted and serve at once. If the
water boils away and the sauce becomes too thick, add
more hot water until of the right consistency.



J. I. Prentiss & Co.,
WHOLESALE...
GROCERS.
ooo
NO GOODS SOLD AT RETAIL.
YOU WILL MAKE NO MISTAKE IF YOU ASK
YOUR GROCER FOR
SNIDERS' CATSUP,
AND
"SNOW FLAKE” CORN.
98 W. Market, 155 and 157 Michigan Sts.,
.. BUFFALO, N. Y.....


“Sweets for the sweet."
PRESERVES, MARMALADES, ETC.
CITRON MELON PRESERVES.
Prepare the rind, cut into any form you desire, boil
very hard thirty or forty minutes in alum water, toler-
ably strong (one tablespoonful to a quart of water).
Take from the alum water and put into clear cold water.
Allow it to stand over night. In the morning change
the water and put it on to boil. Let it cook until it has
entirely changed color and is quite soft. Then make
your syrup, allowing one and one-half pounds of sugar
to one pound of fruit. Then add your fruit which needs
but little more cooking. Use preserved ginger, almonds
and lemon for flavoring.
ORANGE CONSERVE.
Five pints of currant juice.
One and one-half dozen oranges.
Nine pounds of sugar.
Two pounds of choice raisins, seeded.
Discard the ends of the oranges and the seeds, then
cut in small pieces. Put the currant juice, raisins and
oranges all together, and boil one hour, then add the
sugar and cook slowly for half an hour. Delicious to
serve with ice cream.
MRS. DUDLEY.


“You will not say all THESE must be refused,
There's nothing good but it may be abused."
PICKLES.
MIXED PICKLES (VERY CHOICE).
One hundred very small cucumbers.
One large water-melon.
Two heads of cauliflower.
Twenty-four large cucumbers.
One peck of green tomatoes.
Twelve red peppers.
Six large onions.
Two cupfuls of grated horse-radish.
One pound of white mustard seed.
One coffeecupful of brown sugar.
Chop tomatoes, peppers and onions, sprinkle with salt
and drain over night. Remove the skins and seeds from
large cucumbers and cut in small pieces. Peel melon
and cut the green edge in blocks or strips as preferred.
Separate the cauliflower into usual size for pickling.
Cook melon and cauliflower in water (into which has
been put a piece of alum half the size of an egg and salt
enough to season) until it is tender as desired; then add
all the other things until thoroughly scalded. Drain off
the water and add vinegar enough to cover; also the
sugar. When scalded, it is ready for the jars.
MRS. DUDLEY,


- 142 —
SWEET PICKLES.
Three pounds of sugar, seven pounds of fruit, one
quart of vinegar and one ounce of cinnamon in a bag ;
put two cloves in each peach. Scald, put in the fruit and
let cook until tender.
MRS. WILLIAMS.
CHOPPED PICKLE.
One peck of green tomatoes, two large heads of
cabbage, one small measure of onions, one gallon of
vinegar, one-half pound of mustard seed, four ounces of
red pepper and one pound of sugar. Chop the tomatoes,
cabbage and onions fine, sprinkle salt over all and let
stand one hour, (the tomatoes separate); then drain.
Boil vinegar with all the ingredients and turn, boiling
hot, into the pickle. Mix thoroughly.
Mrs. W. R. McNIVEN.
FRENCH PICKLE.
One peck of green tomatoes, slice six large onions,
throw on them a teacupful of salt and let stand over
night. Drain thoroughly; then boil in two quarts of
water and one quart of vinegar for fifteen or twenty
minutes; drain in colander. Then take four quarts of
vinegar, two pounds of brown sugar, one-half pound of
white mustard seed, two tablespoonfuls of cinnamon, two
tablespoonfuls of ginger, two tablespoonfuls of ground
mustard, one teaspoonful of cayenne pepper, put all
together and cook for fifteen minutes.
Mrs. Winn.


— 144 —
peppers, one quart of small onions, two ounces of white
mustard seed, two ounces of tumeric and one bunch of
horse-radish to preserve vinegar. Scald all together and
pour over the cucumbers after they have stood in salt
water twenty-four hours.
Mrs. C. J. HAMILTON.
RECEIPT FOR ONE THOUSAND SMALL
CUCUMBER PICKLES.
Wash and put into enough cold water to cover them,
with two quarts of salt; let them stand twenty-four
hours, then wash again. Two gallons of vinegar, two
quarts of water, one-half pound of brown sugar, six
ounces of alum, two ounces of allspice, one ounce of
cloves, four ounces of pepper, four ounces of red pepper ·
pods, (the spices are to be whole), four onions and a
handful of horse-radish. Boil the vinegar with all the
ingredients. Turn boiling hot on the pickles. Do not
omit the horse-radish as it preserves the vinegar.
Mrs. SPENCER.
FOR SIX HUNDRED CUCUMBERS.
Make brine of cold water and salt strong enough to
bear up an egg; heat boiling hot and pour over cucum-
bers. Let stand twenty-four hours, then pour brine off
and wipe pickles dry. Scald vinegar and pour over them
and let stand twenty-four hours; then pour this off and
to fresh vinegar add one quart of brown sugar, two
large green peppers, one-half pint of white mustard seed,


.
* * T. V. DICKINSON, * *
WATCHMAKER & AND JEWELER
No. 382 MAIN STREET,
ewe
Near Eagle Street, : ......
BUFFALO, N. Y. .
Rieh Jewelry, Fine Wafehes,
-------- DIAMONDS
SOLID SILVER PLATED WARE, ELEGANT FANS, AND OPERA
GLASSES, LORYNETTES, SILVER NOVELTIES, SHOPPING BAGS,
· PURSES TO MATCH. A LARGE LINE OF EVERYTHING USEFUL
COMING IN EVERY DAY FOR WEDDING, BIRTHDAY, AND
CHRISTMAS GIFTS.
PROGRESSIVE EUCHRE PRIZES, ETC.
Call and examine our stock whether you want to buy or not, no trouble
to show goods.
.... WATCHES DEMAGNETIZED .....
HIGH CLASS ETCHINCS
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Your attention is respectfully called to the display of
Fine PROOF ETCHINGS AND ENGRAVINGS, made by Mr.
Benson, at his Art Store, Main and Huron Streets. Making
a Specialty, as he does, of Etchings and Engravings, he
at all times has the latest Novelties, mounted in the most
artistic manner. Wedding, Birthday and Christmas Presents
a Specialty. Visitors welcome at all times.
.... THE GENESEE HOTEL BLOCK .....
-
-
OSCAR
..... BENSON'S ART STORE,....
Twenty Years Experience, ...536 MAIN ST., COR. HURON,


Bank Accounts for Women.
The Bank of Buffalo gives special attention
to woman depositors, and personal and family
accounts are invited.
A writing and reading-room has been pro-
vided, comfortably arranged and exclusively
for ladies, with a separate teller's window,
where careful provision is ‘made for prompt
attention to the customers' requirements in
this department..
A pamphlet entitled “Bank Accounts for
Women,” containing full instructions and
valuable suggestions, may be obtained on
application by mail.


— 145 —
six cents worth of ginger-root, one ounce of cinnamon,
allspice and cloves, one tablespoonful of celery seed and
alum size of a butternut. Scald them together and pour
boiling hot over cucumbers.
MRS. WINN.
SWEET CUCUMBER PICKLES.
Take the cucumbers when yellow, but before they are
ripe; pare them, scrape out the inside, wash and cut in
pieces suitable for the table. Boil them until tender,
adding a little alum. To seven pounds allow three
pounds of sugar and vinegar to cover. Put the sugar
and vinegar together, add spice to taste. Boil a few
minutes and pour it on them hot.
Citron may be pickled the same.
* Mrs. S. S. SPENCER.
MUSTARD PICKLE.
One quart of small onions, one quart of sliced green
tomatoes, one quart of small cucumbers, one head of
cauliflower, broken in pieces, six grated green peppers.
Cover with a weak brine and let them stand twenty-four
hours, then scald for five minutes in the brine and strain
in the colander. Take six tablespoonfuls of mustard, one
tablespoonful of tumeric powder, one-half cupful of
sugar, one-half cupful of flour and two quarts of vin-
egar. Boil for five minutes, stirring constantly, and
pour, while hot, over the pickles,
MRS. MYNTER.


- 146 —
GREEN TOMATO PICKLES (VERY NICE).
One peck of green tomatoes, one cupful of salt, two
quarts of water, one quart of vinegar. Slice the toma-
toes, put over them the salt, and let them stand over
night. In the morning boil them in the vinegar and
water for twenty minutes. Drain them and take two
quarts of vinegar, two pounds of brown sugar, one-half
pound of white mustard seed, two spoonfuls of ground
mustard, two spoonfuls of ground cloves, two spoonfuls
of ground ginger, two spoonfuls of cinnamon, one tea-
spoonful of pepper. Boil all together five minutes or
more.
MRS. MINER.
RIPE TOMATO PICKLES (WHOLE).
One peck of ripe tomatoes.
One tablespoonful of ground cloves.
Two tablespoonfuls of ground allspice.
Four tablespoonfuls of ground mustard.
One tablespoonful of ground cinnamon.
One pound of brown sugar.
Choose firm, ripe, smooth tomatoes; peel without
breaking. Put them in a brine strong enough to bear
up an egg, for three days, then drain and rinse in clear
water. Mix all the spices and pack the tomatoes closely
in layers in a stone jar, with the spices and sugar be-
tween the layers. Cover the whole with cold vinegar,
These retain the color and taste beautfully. Onions can
be added if you like. Press the fruit down into the
brine.
Mrs. MINER.


— 147 —
HUNTER'S SAUCE.
Peel and slice one peck of green tomatoes and put on
them one cupful of salt, and let them stand over night,
then drain well and add three heads of celery and four
large onions, chopped fine, one cupful of grated horse-
radish, one-half teaspoonful of Cayenne pepper, one-half
teaspoonful of white pepper, one teaspoonful of allspice,
one teaspoonful of cinnamon, four red peppers, one cup-
ful of brown sugar. Cover with vinegar and let it sim-
mer gently for two hours, or until tender.
Mrs. H. S. THAYER.
PICCALILLI.
Eight quarts of chopped green tomatoes.
Five quarts of chopped green cabbage.
Four chopped green cucumbers, large.
One large cauliflower, picked up.
One pint of chopped onion.
Put in a jar with layers of salt between. Let it stand
twenty-four hours, then drain thoroughly. Cut up two
dozen ripe tomatoes and scald in one pint of vinegar.
Then make a syrup of three quarts of good vinegar,
three pounds of sugar, one bottle of French mustard,
three ounces of white mustard seed, three tablespoonfuls
of common ground mustard, two nutmegs, one ounce of
celery seed, two medium-sized red peppers put in a bag,
two tablespoonfuls of cloves, two tablespoonfuls of black
pepper, three tablespoonfuls of cinnamon. Put in the
vinegar and let it boil. Pour over the whole, and it will
be ready for use.
MRS, BUELL,


— 148 —
PICCALILLI.
One large head of cabbage.
One peck of green tomatoes.
Two heads of cauliflower.
Four large green peppers.
Two dozen large cucumbers.
Three heads of celery.
Twelve large onions, or less if desired.
Chop fine, put in stone crock in layers, and sprinkle
with salt. Let it stand over night with a plate on it to
press it down. Next morning drain through a colander,
and scald in weak vinegar and water. Drain all again
thoroughly and put in the crock. Take two quarts of
vinegar, put in it a muslin bag containing a tablespoon-
ful of cloves, cinnamon and allspice each; add two
pounds brown sugar and boii well. Let it cool and add
enough vinegar to it to can the piccalilli. Throw in one
or more teacupfuls of horse-radish, grated, and half a
teacupful of white mustard seed. Stir well and set in a
cool place.
MRS. J: W. Bixby.
PICKLED PEACHES.
Ten pounds of fruit, pared.
Four and one-half pounds of sugar.
One quart of vinegar.
Season to taste with cinnamon and cloves.
Lay the peaches in the sugar for an hour. Drain off
every drop of syrup and put over the fire with about a
cupful of water. Boil until scum ceases to rise. Skim


MISCELLANEOUS. ·
DAYTON ICE CREAM CANDY.
Three pounds of white sugar, butter size of an egg, one
teaspoonful of cream tartar, dissolved in one pint of warm
water. Put on to boil ; when hard, remove from stove, pour
into buttered pans, and when cool enough to handle, pull until
white. Flavor with vanilla, or to taste. Do not stir while
cooking. After boiling a while, try in cold water, and if it is
brittle, it is done. For nut candy, pour the same liquid
candy over shelled peanuts, hickory or walnuts, into well
buttered pans.
MRS. W. H. D. BARR.
VANILLA CREAM CANDY.
To each tumbler of coffee sugar allow one-half tumbler of
water and one tablespoonful of strong vinegar. Boil it until
it will form in little balls when dropped into water. Flavor
with vanilla and pour into buttered pans. Rub the hands with
butter and when cool enough pull the candy until it is white.
Then stretch it into wide thin strips and cut in lengths. Cook
in porcelain.
MRS. S.
CHOCOLATE CARAMEL CANDY.
Three pounds of coffee sugar, four ounces of butter, one
pint of cream, one-half pint of water, four ounces of Baker's
prepared chocolate, grated. Flavor with vanilla. Dissolve


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AGENT FOR
Fine Paper Hangings,
..... INTERIOR DECORATIONS,·...
DRAPERIES,
WINDOW SHADES, ETC.
ODD EFFECTS
IN PAINT AND PAPER
179 NIAGARA STREET.
FINE NOTE PAPERS
..... FOR POLITE CORRESPONDENCE,
-
INCLUDING --
MARCUS WARD'S IRISH LINEN,
CRANE'S BONDS AND VELLUMS,
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LONDON COURG PAPERS.
.... PAPER BY THE POUND A SPECIALTY....
Send postal card for special price list of Artists' Materials and Stationery.
ALEXANDER'S
->290 MAIN STREET.


Ambrose S. Bixby,
REAL ESTATE A
>BROKER
Room 7. White Building,
TELEPHONE 835. ::.....
cir....BUFFALO, N. Y.
REAL ESTATE BOUGHT, SOLD, ....
...... AND EXCHANGED.
Loans on Real Estate Negotiated. Insurance
placed in the most Reliable Companies. 1 ...,


- 154 —
LEMON MILK SHERBET.
Two lemons, one pint of sugar, one quart of milk, one tea-
spoonful of extract of lemon. Add the juice of the lemons to
the sugar, stir well, add the milk, beat all together, and freeze
immediately.
MRS. WILLARD SMITH.
FRIED APPLES.
Fry one slice of pork. Take out of the spider and add a
small piece of butter. Then slice the apples. Add a little
sugar and fry brown.
Mrs. Mills.
VERY NICE CANNED CORN.
Cut the corn from the ears, selected as if for immediate use.
Fill the can with the corn, working it down with something
like a small potato masher, so the milk will just fill the can,
and cover the corn. Much care must be given to the pack-
ing, as when you are sure the can is full, more pressing and
packing will enable you to put in as much more. Nine or
ten large ears will no more than fill a quart jar. When full,
put on the rubber and cover the can as tightly as possible.
Put the can or cans in a kettle or boiler, being careful to
raise them slightly from the bottom of the vessel. A little
hay or straw is a good thing to put in the kettle. Com-
pletely cover with cold water and boil four hours. Remove,
and allow them to cool gradually. Wrap in paper and keep
in a cool, dry place. This may seem like a good deal of work,
but it pays; it is very nice.
Mrs. SPENCER.


— 155 —
OYSTERS (VERY NICE).
Put in a stewpan six tablespoonfuls of water, six tablespoon-
fuls of very strong vinegar, one-half teaspoonful of salt, one-
fourth teaspoonful of pepper, one-half cupful of butter. When
near boiling, add three dozen large oysters. Have a few but-
ter crackers (broken) in the dish from which the oysters are
to be served. As soon as they boil up, pour over the
crackers and serve.
Mrs. S. S. S.
BREADED FILLETS OF WHITEFISH.
Skin and bone the fish. Cut into small fillets. Season with
salt and pepper, dip in beaten egg, then into bread crumbs.
Place in a frying basket and cook four minutes in boiling
lard. Serve with tartar sauce, a little on the center of each
fillet.
PARLOA — Mrs. SPENCER.
CIDER APPLE SAUCE.
Ten gallons of cider to a bushel of apples. Boil down one-
third. To each gallon of cider add about one-half cupful of
molasses. Coriander seed is fine flavor. Put it in to boil in
the cider. A few quinces improve the flavor. Sweet apples,
cut in quarters. Boil a few at a time.
NEW ENGLANDER.
BOILED POTATO BALLS.
Cut one quart of balls from raw potatoes. Let stand one-
half hour in cold water. Put in boiling water and boil fifteen
minutes. Drain off all the water and sprinkle with salt and
parsley butter,


— 158 —
the flour; stir until smooth but not brown. Add the stock
and cook two or three minutes. Add seasoning and cream.
As soon as this boils up, add the chicken and cook ten min-
utes. Beat the yolks of the eggs with four tablespoonfuls of
milk, stir into the blanquette. Cook a moment longer. This
can be served with a rice or potato border, or with fried
bread.
PARLOA — Mrs. S. S.
YORKSHIRE PUDDING (WITH ROAST BEEF).
One pint of milk, two eggs (well beaten), one teaspoonful
of salt and one pint of flour (before sifting). Beat the eggs
thoroughly, add milk and salt, then stir in the flour well.
One-half hour before the roast is to be served, take it out and
pour the above mixture into the dripping pan with the gravy
from the meat. Put the roast back, raising it from the
pudding with the stand, and bake one-half hour longer. Cut
in squares and serve with the roast.
: MRS. R. OVENS.
HOP YEAST
Two full quarts of flour, ten good sized potatoes. Boil the
potatoes in four quarts of water, one-half cupſul of salt mixed
with the flour, one coffeecupful of yeast, one-half cupful of
brown sugar mixed with it, two handfuls of hops, boiled in a
bag with the potatoes. Pour the boiling water from the
potatoes on the flour; when it is luke-warm add the yeast.
Let it rise two days in the dish, stirring occasionally. Put in
a covered crock and keep in the ice chest.
MRS. WHEELER.
CAMPHOR ICE.
One ounce of camphor gum, one ounce of spermaceti oil,
one ounce of sweet oil, one ounce of white wax. Heat and
pour in tin dishes.
Mrs. J. W. PARKER,


-
159 —
SALTED ALMONDS.
Shell the almonds, pour boiling water over them and let
them stand a few minutes. Slip them out of their skins.
Put them in a tin pie plate, with one-half teaspoonful of butter.
Place in the oven until the butter melts. Shake the plate
until the nuts are covered with butter, then change to a clean
pie plate and sprinkle heavily with salt. Heat in the oven to
a golden brown, watching carefully.
Miss KENNEY.
POT POURRI.
One-half peck of rose leaves. Sprinkle table salt on the
bottom of a bowl; on this a layer of rose leaves, then salt,
then rose leaves and so on. Stir twice a day for one week
when they should be moist. Add three ounces of coarse
ground allspice and one ounce of stick cinnamon, bruised.
Stir daily for one week. Into the permanent jar put one
ounce of allspice. Add the above a layer at a time and
between the layers sprinkle one ounce of cloves, one of cin-
namon, two of nutmegs coarsely powdered, some ginger root
sliced thin, one-half ounce of anise-seed, ten grains of musk,
one-half pound of lavender flowers, one-half pound of orris
root, two ounces of violet powder and essential oils ad lib.
Add dried leaves of lemon verbena as you have them. Also
fresh rose leaves, salt and allspice, as in the first place, each
year. Shake and stir once a week.
Mrs. S. S. SPENCER.
FOR MIXING MUSTARD.
Three or four tablespoonfuls of mustard, one-half teaspoon-
ful of sugar and one-half teaspoonful of salt. Pour boiling
water over this, enough to scald the mustard but not to make
it thin. Stir all well together and add vinegar to make as thin
as you like it.
MRS. M.


- 160 -
SA
TO PRESERVE EGGS.
Take one pint of salt, three-fourths pint of air slacked lime
and three gallons of water. Put fresh eggs in a stone jar and
pour the mixture over them. Be careful not to put in any
cracked ones as they would be cooked by the lime. Keep
them in a cool place and they will be as fresh in the spring as
when first laid down.
MRS. S. S. SPENCER.
TO KEEP SALT FROM HARDENING.
To keep salt from hardening in the salt cellars put in a little
corn starch. It may take a little more to season the food, but
will not harden and will always shake out well.
E. C. C.
TO CLEAN KID GLOVES.
As a kid glove cleaner gasoline excels all preparations.
BLUEING.
One ounce of prussian blue and one-half ounce of oxalic
acid dissolved in one quart of rain water.
A. W. W.
COLD STARCH.
Three cupfuls of cold water, three teaspoonfuls of starch,
one teaspoonful of salt and one teaspoonful of borax.


— 161 —
A GOOD METHOD OF DRESSING OLD SILK.
A solution is first prepared by putting white glue, bought
at druggists”, into cold water, a small handful to a quart, and
gradually heating till the glue is dissolved, adding to this a
teaspoonful of ammonia for black or dark goods. A small
piece of silk should first be tried to secure the right consist-
ency of the solution not to make the silk too stiff, if necessary
adding cold water.
The silk should be applied to a skirt or other board with
one thickness of cover, using a bristle clothes brush, pasting
the silk upon the board like paper on a roll. The wrong side
of the silk should go next the board, and it should be made
very wet, brushing creases and wrinkles thoroughly to erase
them. Leave on the board till dry.
This is very little trouble. The bowl of solution and brush
being placed in a convenient situation, the dry breadth can
be removed and another applied in a very short time, and it
is less work than sponging and pressing.
Silk treated in this manner has been pronounced by good
dressmakers almost like new. Dyers use a similar method,
applying goods to zinc.
A soft or thin piece of silk needs to be sponged on the right
side and ironed on the wrong side; and the same treatment
for all kinds of woolen dress goods restores them nearly like
new. Ribbons come out nicely, treated in the same way.
Laces can be nicely renewed by first cleaning in suds, using
a little ammonia in the rinsing water to give a little stiffness
to the laces, then apply with a stiff brush to a board with
flannel covering, bringing out each point and mesh of the lace
by repeated use of the brush. A black lace dress treated after
this manner comes out almost like new.
ELLEN H. PRENTISS.


- 162—
CLEANING COMPOUND.
One pint of deodorized benzine, one ounce of alcohol, one-
eighth ounce of ammonia, one-eighth ounce of bay rum, one-
eighth ounce of chloroform, one-eighth ounce of ether, one-
eighth ounce of oil of wintergreen, one drachm of borax.
This compound will take a spot from a light plush chair with-
out leaving a ring aroạnd it when dry. It will clean neckties
or any light silk, and light shallies or silks can be washed in
the compound. Facings of light silks or of woolen material.
can be cleaned without removing from the garment.
E. H. P.
FOR THE SICK.
MULLED WINE.
Put one-half cupful of water in a bowl with a slight grating
of nutmeg and a small piece of stick cinnamon and three
whole cloves. Cover the bowl and place in a bowl of boiling
water and cook ten minutes. Put one cupful of port or claret
with this and sugar to taste; cover. Let it remain in the
boiling water until hot; about eight minutes. Port will take
about one tablespoonful of sugar, claret more.
MRS. S.
RESTORATIVE JELLY.
One-half box of Cox's gelatine, one tablespoonful of gum
arabic, one-half pint of port wine, three tablespoonfuls of
sugar and two cloves. Soak all together two hours, then
place in boiling water and stir until it is dissolved. Strain
and put away to harden. You may add one-half lemon.


INDEX.
II.
12
14
22
.
31
.
25
31
.
27
.
.
SOUPS.
PAGE.
PAGE.
General remarks on Soups... II Caramel for Coloring Soup... 22
Amber Soup..............
13 Mock Bisque Soup.........
18
Bouillon .......
Stock .......
Bouillon Consommé.......
Stock for Clear Soup........
Bean Soup No. 1.....
19 Soup Balls. .........
Bean Soup No. 2.....
Tomato Soup (Parée aux to
Clam Soup No. 1...
mates) No. 1.......
Clam Soup No. 2....
Tomato Soup No. 2........
Celery Soup....
Tomato Soup No. 3. .......
Corn Soup No. 1........... 20 Tomato Soup No. 4........
Corn Soup No. 2...
Tomato Soup No. 5........
Cream or Celery Soup
21
FISH AND OYSTERS.
Codfish Balls......
27 | Lobster (escalloped)........
Fish Balls (dropped)
25 | Oysters, Cream (Teal) No. 1
Fish Balls (salt).
Oysters, Cream, No. 2......
Fish Hash....
Shad (planked)............
Fish Soufflé ..
Salmon (fresh) boiled ..... 29
Fish Turbot........
28 Salmon, in a mould,.........
Fish Turbot (a la créme) 28
MEATS.
Beef, Fillet of.
36 | Veal Loaf No. 2......
Beef, Pressed......
| Veal Loaf No. 3...........
Beefsteak (stewed)...
37 Veal Loaf No. 4..
Beef Loaf..........
Veal Loaf No. 5.....
Beef (corned) to Cook...
Veal, Roast ..............
Corned Beef Hash...
Veal, Potted ..........
Liver (Calf's) Baked..
38 Veal, Pressed
Pork Tenderloins
ns......
Chicken, Fried
Pigs in Blankets...
Chicken, Dressing for .....
Veal Loaf No. 1......
33
VEGETABLES.
Beans (Boston Baked)....
• 44 | Macaroni...
Cabbage .......
Potatoes, Escalloped No. I.. 41
Corn Fritters No. 1......
Potatoes, Escalloped No. 2..
Corn Fritters No. 2....... 44 | Potatoes, Stewed.........
Egg Plant (Baked)....... 42 | Tomatoes (Baked).........
ENTRÉES.
Croquettes .......
46 | Croquettes, Lobster No. 2...
Croquettes, Chicken No. I... 46 Croquettes, Oyster....
Croquettes, Chicken No. 2... 47 | Croquettes, Rice No. 1......
Croquettes, Chicken No. 3... Croquettes, Rice No. 2......
Croquettes, Chicken No. 4... 47 Croquettes, Sweet Bread....
Croquettes, Lobster No. I... 49 Croquettes, Veal No. 1......
37
36
38
39
39
44
47 |


- 165 —
50
51
48
.
.
uuuuuuuuuu
......
.
.
.
.
.
PAGE.
PAGE.
Croquettes, Veal No. 2...... Kennet Rarebit..
Croquettes, How to Shape... Omelette (plain)..........
Cream Sauce for Croquettes..
Side Dish. ......
Eggs, Escalloped ........... 53
Turkish Pilaf......... ...
Eggs, Stuffed....
53
SALADS.
Chicken Salad No. 1....... 55 | Salad Dressing No. I .......
Chicken Salad No. 2....... Salad Dressing No. 2.......
Cucumber and Tomato Salad Salad Dressing No. 3.......
Salad, Egg...........
Another Salad Dressing.....
Salad, Lettuce........
Cold Slaw Dressing........
Salad, Lobster........
French Dressing....
Salad, Oyster.........
Mayonnaise Dressing.......
Salad, Potato...........
Mayonnaise (to keep several
Salad Sandwiches.......
days) ............
Salad Dressing (Cream)...
SAUCES FOR MEATS.
Brown Mushroom Sauce.... 62 | Tomato Catsup No. 1.......
Chili Sauce No. 1.......... 62 Tomato Catsup No. 2.......
Chili Sauce No. 2.......... 63 | Tomato Catsup No. 3.......
Govenour Sauce........
Tartare Sauce. ............
Horse-radish Dressing ......
SAUCES FOR FISH AND EGGS.
Cream Sauce ......
67 | White Sauce.......
Drawn Butter..............
66
BREAD, BREAKFAST AND TEA CAKES.
General Directions...
68 | Gems, Graham ......
Boston Brown Bread....... 45
Griddle Cakes ............
Brown Bread ...............
Johnny Cake No. 1.......
Brown Bread, Steamed No. I Johnny Cake No. 2...
Brown Bread, Steamed No. 2
Johnny Cake No. 3. .....
Bread Fit for the Gods.....
Muffins No. I. ......
Bread, Corn No. 1......
Muffins No. 2......
Bread, Corn No. 2.......
Muffins, Corn ......
Bread, Graham
Muffins, Graham......
Bread, German Coffee...
Pop Overs No. I.......
Biscuit ................
Pop Overs No. 2... ...
Sally Lunn No. 1......
Biscuit, Raised ...........
Sally Lunn No. 2. .....
Buns ........
Spider Corn Cake......
Blueberry Breakfast Cake.
Strawberry Short-cake...
Cheese Straws..
Waffles No. 1. ........
Cream Riffs .....
Waffles No. 2........
Gems No. 1. ........
Waffles, Baltimore ...
Gems No. 2 .......
74 Yeast........


- 166 —
PAGE.
82
81
82
SI
84
101
.
......
PLAIN CAKES.
PAGE.
Cookies No. I.
Fried Cakes No. 1.........
Cookies No. 2...........
Fried Cakes No. 2.........
Cookies No. 3...........
Ginger Bread No. 1 ........
Cookies, Boston.........
Ginger Bread No. 2........
Cookies, Ginger ........
Ginger Bread (hard). .......
Cookies, Hermit.......
Ginger Bread (pound cake)..
Cookies, Sugar ......
Ginger Bread (soft).........
Crullers No. 1........
Ginger Cakes.............
Crullers No. 2. .......
Ginger Cakes (molasses). ...
Doughnuts No. I.....
Ginger Snaps.
Doughnuts No. 2.....
Molasses Cake No. 1.....
Doughnuts No. 3.....
Molasses Cake No. 2....
Doughnuts, Raised....
84 ! Plain Cake..........
FANCY CAKES.
Angel Food No. I ........ 99 | Leap Year Cake......
Angel Food No. 2......... 100
Lemon Cake........
Apple Filling for Cake...... 931
Lincoln Cake.......
Black Chocolate No. 1. ..... 95 Loaf Cake........
Black Chocolate No. 2..... 95 Maple Sugar Fruit Layer Cake
Black Fruit Cake.......... 99
Martha Cake..............
Bread Cake.........
96 Minnehaha Cake ....,..
Chocolate Cake No. 1......
Mrs. Miller's Cake....
Chocolate Cake No. 2......
Orange Cake No. 1. .....
Cold Water Cake..........
Orange Cake No. 2...
Cocoanut Cake..
92 Peach Cake......
Cream Almond Cake.
96 Pork Cake..........
Cream Puffs
87 Pound Cake No. 1.....
Cream for Puffs ......... 87 Pound Cake No. 2...
Coffee Cake...
Pound Cal
Delicate Cake No. 1 . .......
Puffs ........
Delicate Cake No. 2........ 97
Queen's Cake ............
Delicate Cake No. 3........
Quick Loaf Cake........
Delicate Cake No. 4........ 102
Raisin Puffs ............
English Banbury Tarts......
Scotch Cake ............
Fig Cake..... .........
Silver Cake No. 1...
Filling for Fig Cake...... 90 Silver Cake No. 2.......
Frosting ...............
Spice Cake... ....
Frosting, Chocolate.......
Sponge Cake No. I.
French Cream Cake...... 101 Sponge Cake No. 2......
Fruit Cake No. I...
Sponge Cake No. 3.. .....
Fruit Cake No. 2........
Sponge Cake No. 4.........
Fruit Jelly Cake.....
104 Sponge Cake No. 5........
Gold Cake ............
Sponge Cake (for layers). ...
Ilickory Nut Cake No. 1.... 92 Sponge Cake, Mrs. Minér's..
Hickory Nut Cake No. 2.... 93 Superior Raised Cake.......
Hot Water Sponge Cake.... 89 Temperance Cake ..........
Huckleberry Cake.......... 100 Vanilla Wafers............
Telly Cake ...............
92 White Cake....
ie Cake.....
93 | Will's Centennial Cake.....
91
.........
........
103
103
100
87
103
97
90
106
On
90
.
100
:
96
94
104
104
:
98
104
98
88
91
94
88
102
IOI


- 167—
107
A Very Nice Pie...........
Cocoanut Pie............
Cream Pie (cake) No. I.
Cream Pie No. 2..
Cream Pie No. 3...........
Cream for Filling ..........
Cream for Filling ..........
PASTRY.
PAGE
PAGE.
110
| Dedham Cream Pie........ IIO
109 Lemon Pie No. 1........
108 Lemon Pie No. 2........ 107
109 Lemon Pie No. 3....... 107
Lemon Pie No. 4..........
108
Mock Mince Pie No. I ..... IIO
109 ! Mock Mince Pie No. 2 ...... IIO
...........
109
108
15
I 22
I 22
25
PUDDINGS AND SAUCES.
Batter Pudding.....
122 | Our Forefathers’ Pudding ... 123
Bread Pudding No. 1.. .....
112 Pineapple Pudding.......... 119
Bread Pudding No. 2. ...... 113 Plum Pudding....
116
Bromage ...
Poor Man's Rice Pudding...
Cottage Pudding........
Prune Pudding............
117
Christmas Plum Pudding.. 116 Rainsford Island Pudding... 113
Creamed Rice ........... I21 Rice Pudding ...
I21
Delicate Pudding........ 116 Snow Pudding No. I ..... II4
English Plum Pudding ...
Snow Pudding No. 2....... 114
Eva's Blueberry Pudding ... Suet Pudding No. I... I 20
Fig Pudding ............
I 26
Suet Pudding No. 2..
I 24
Frozen Pudding No. 1.... III Suet Roley Poley Pudding - 124
Frozen Pudding No. 2...... III Steamed Pudding........ 125
Fruit Jelly Pudding ...... 125 Tapioca Pudding .......... 117
Gelatin Pudding ........... 124 Tapioca Cream Pudding ... 117
Ginger Pudding ........... 123 Tapioca Pudding, Without
Graham Pudding No. I. .... 119 Milk or Eggs ............
118
Graham Pudding No. 2..... 120 Queen of Puddings .........
Graham Pudding, Steamed.. 120 Sauce for Puddings No. 1 ... 127
Graham Plum Pudding ..... 19 Sauce for Puddings No. 2... 127
Indian Pudding
123 Sauce, Lemon No. 1. ..... 127
Mock Plum Pudding ....... 122 Sauce, Lemon No. 2....... 136
Orange Pudding....
119 Sauce, Wine ....
127
126
DESSERTS.
PAGE.
131
Apple Island.
Apple Float ...............
Charlotte de Russe No. 1 ...
Charlotte de Russe No. 2 ...
Charlotte de Russe No: 3 ...
Charlotte de Russe, Without
Eggs ......
Chicago Blanc-Mange ......
Choice Dessert..........
Chocolate Whips ......
Dutch Apple Cake........
Gelatine Blanc-Mange .......
128 Glacé Meringue ........
Ice Cream..............
134 Orange Float ........
134 Peach Ice Cream ..
135
Peach Mousee. .......
Pineapple Sherbet ..
135 Prune Whip .........
132 Salade d'Oranges.....
128 Tapioca Blanc-Mange .
Tapioca Cream .....
135 | Tutti Frutti ........
132 ):
PAGE.
131
130
131
130
130
129
129
135
133
133
132
e .......
12
.......


-- 168 -
PRESERVES, MARMALADES, ETC.
Apple Snow ...
140 Orange Marmalade No. I... 138
Citron Melon Preserves..... . 137 Orange Marmalade' No. 2... 138
Frozen Peaches.
139 Snow Jelly ............... 138
Lemon Jelly ........
1391 Spanish Cream ..
Orange Conserve. ..... 137 | Wine Jelly.........
139
Cucumber Pickles No. 1....
Cucumber Pickles No. 2....
Cucumber Pickles, Sweet ...
Chopped Pickles ....
.........
French Pickle......
Hunter's Sauce......
Mixed Pickles .............
Mustard Pickle.....
Onions Pickled ............
PICKLES.
143 | One Hundred Small Cucum-
143 ber Pickles .............
145
Peaches Pickled, Sweet, No. I
142 Peaches Pickled, Sweet, No. 2
142 | Piccalilli No. 1............
147 Piccalilli No. 2............
141
Tomato Pickles (green).....
145 Tomato Pickl
143
144
148
149
147
148
146
146
150
· 150
.........
.........
BEVERAGES.
Blackberry Cordial......... 131 | Red Raspberry Shrub .......
Extra German Chocolate.... 151 | Tea .......
Red Raspberry Vinegar..... 150
MISCELLANEOUS.
Boiled Potato Balls........ 155 For Mixing Mustard
Blanquette of Chicken...... 157 Filling for Timbals .
Bluing .......
........ 160
Fried Apples..
Breaded Fillets of Whitefish, 155 Hop Yeast ...
Candy, Chocolate Caramel .. 152 Lemon Milk Sherbet ..
Candy, Dayton Ice Cream... 152 Oysters .....
Candy, Vanilla ........... 152 | Parsley Butter ....
Candy, Molasses No. I .... 153 : Pot Pourri...........
Candy, Molasses No. 2 .....
Salad Dressing......
Taffy......
153, Salted Almonds ...... 159
Camphor Ice..............
To Clean Kid Gloves ......
160
Canned Corn......
154 To Keep Salt from Hardening 160
Chicken Timbals (force-meat) 157 To Preserve Egg ........... 160
Cider Apple Sauce........ 155 Yorkshire Pudding (with roast
Cleaning Compound........ 162 beef)..
........ 158
Cold Starch...........
A Good Method of Dressing
Corn Oysters........
156 | Old Silk.......
153
156
................
158
160
FOR THE SICK.
Arrowroot Blanc-Mange .... 163 | Mutton Broth ............. 163
Arrowroot Gruel. .......... 163 | Restorative Jelly........... 162
Cracker Gruel. ............
.
103
163 | Memoranda............... 9, 10
Mulled Wine ..............
162 Memoranda ..............23, 24








FOWLER'S KITCHEN CABINET.

B
ALLINTOLAMIG MULTIVITAMINES THE
Tall THRU 18
MULTIBRANTASTINGEREA LORTUNITARASURUASANITARE
22
NATI
Patented April 27th, 1886.
THIS cabinet furnishes in condensed space a receptacle for kitchen utensils and dry groceries con-
T stantly used in the kitchen of every household, and at the same time takes the place and occu-
pies no more space than the ordinary kitchen table, as shown in the engraving. The central portion
is stationary, while the end cases being hung on pivots swing outwardly, bringing the flour box and
sugar boxes from under the table top and making everything in the cabinet accessible without taking
a step. When not required for use, these end cases swing back into position under the table top and
the cabinet presents a neat and compact form.
No. 1–Sugar boxes. No. 2–Cupboard for molasses jug. No. 3—Bread or cake board. No.
4-Meat board. No. 5—Tea and coffee. No. 6—Oat and corn meal, etc. No:7–Rice, hominy, etc.
No. 8-Kneading board. No. 9-Small utensils. No. 10–Kitchen towels, etc. No. 11–Vegetable
slicer. No. 12—Kitchen knives. No. 13—Kitchen spoons No. 14-Round baking tins. No. 15–
Square baking tins. No. 16-Scourine box. No. 17—Knife sharpener. No. 18—Spice drawer. No.
19-Baking powder, etc. No. 20—Chocolate, corp starch, etc. No. 21--Raisins, nuts, etc. No. 22—
Flour box. No. 23--Salt box. No. 24--Chopping board. No. 25--Rolling pin. No. 26--Dripping *
pan. No. 27--Broiler.
LIST OF GROCERIES for which Labeled Receptıcles are provided in this cabinet.
White flour, graham flour, buckwheat flour, corn meal, oat meal, cracked wheat, hominy,
yeast, rice, granulated sugar, powdered sugar, loaf sugar, molasses, flavoring extracts, corn starch,
beans, pepper, cinnamon, allspice, cloves, ginger, mustard, summer savory, sage, saleratus, baking
powder, baking soda, sal soda, sapolio, raisins, prunes, currants, peaches, almonds, tapioca, green
tea, black tea, coffee.
PRICE.
$30.00 EACH.
EDWARD H. FOWLER,
PATENTEE AND MANUFACTURER,
BUFFALO, N. Y.


Fairness and Frankness Pay.
Reliable clothing and low prices are our signals that
business has a clear track. . No two-price trade.
Haggling over prices belittles goods that are worth
having. It wastes your time and upsets your confidence. How
can you know where to stop dickering ?
Our one lowest price, fixed, lowest to you, lowest to
everybody, secures you against paying a cent past a just price.
You may know quality or you may not — that price is the
lowest you will find in the city for quality. We have been too
long in the business to put prices on our goods that competition
can undercut.
We stand as squarely by our goods as our prices.
Why shouldn't we? We know them through and
through. We clinch price and goods with a guaranty as effec-
tive as a bank check.
Need we go to any subterfuge ? You can get your
money back an hour or a week after if you're dissatisfied.
• We can well be frank ! We can well be fair ! with
such goods and such prices. We're sure the gateway of business
swings widest open to both.
ALTMAN & CO.,
68-72 SENECA STREET.
THE FINEST CLOTHING HOUSE
IN WESTERN NEW YORK.

RICHARD S. WORMSER
22 Wesi 48th Street
New York



SECOND TO NONE.
door
SA
ADAM, MELDRUM & ANDERSON,
--DRY GOODS,..
CARPETS: DRAPERIES,
BOOKS
Pones Goods and Goys.
SADO
houpon
nod