Old Mission
Congregational
Church
Cook Book


H. L. WEAVER
Funeral Director
PROPRIETOR OF
The Weaver House
OF FLOWERS
Citizens Phone 154
Bell Phone 118
Wilhelm Building
TRAVERSE CITY, MICHIGAN
Our Motto
BETTER SERVICE





Only too True
“We've put a fine addition on the good old church at home
It's just the latest kilter, with a gallery and dome.
It seats a thousand people, finest church in all the town,
And when 'twas dedicated why we planked ten thousand down,
That is, we paid five thousand, every deacon did his best,
And the Ladies Aid Society, it promised all the rest.
We've got an organ in the church, the finest in the land
It's got a thousand pipes or more, it's melody is grand.
And when we sit on cushioned pews and hear the master play
It carries us to realms of bliss unnumbered miles away.
It cost a cool three thousand and it stood the hardest test,
We'll pay a thousand on it and the Ladies Aid the rest.
They'll give a hundred sociables, cantatas too, and teas,
They'll bake a thousand angel cakes and tons of cream they'll freeze.
They'll beg and scrape and toil and sweat for seven years or more
And then they'll start all over for a carpet on the floor.
For it isn't just like digging the money from your vest,
When the Ladies Aid gets busy and says, “We'll pay the rest."
Of course we're proud of our big church from the pulpit up to spire,
It is the darling of our eyes, the crown of our desire.
But when I see the sisters work to raise the cash it lacks,
I somehow feel the church is built on women's tired backs:
Sometimes I can't help thinking when we reach the regions blest,
That men will get the toil and sweat, the Ladies Aid the Rest.


What the Flag means to Me
It symbolizes the ideals of my country.
Though it flutters in the same breeze which
flaunts the flags of all the nations, yet it is to me a
thing apart.
For it stands for faith in the common man-in
his ability and his disposition to govern himself and
others justly.
And it is a standard of hope rather than of
memories of aspiration rather than of achievement.
Moreover, it is the only flag on earth that is
always being changed, yet is not compromised by
change, since the more thickly the field of its stars is
strewn, the larger is the charity of its ordered free-
dom.
The stars and bars of heraldry, symbol of peace,
of poise, of power.
The above was written by Bishop Dowling, of
Des Moines, Iowa, for the Western World on request
for an essay of one hundred words on “What the
Flag Means to Me."


SOUPS
"The Kitchen is a laboratory where the record of experiments is kept
not in note books but in the health and spirits of the family.”
TOMATO SOUP
To one pint canned tomatoes or four large ripe ones add boiling water,
one quart, and boil till soft Add one teaspoon soda and stir well When
done foaming add one pint sweet milk, one tablespoon butter and salt and
pepper to taste. When it boils again add eight or ten crackers rolled fin
and serve hot.
Mrs. Chas Stanek.
TOMATO SOUP
To one pint canned tomatoes or four large ripe ones add boiling water,
one quart, and boil till soft Add one teaspoon soda and stir well When
done foaming add one pints weet milk, one tablespoon butter and salt an!
pepper to taste. When it boils again add eight or ten crackers, rolled fin.
and serve hot.
Mrs. Nora Eiman.
NOODLE SOUP
Add noodles to beef or any other kind of soup after straining; they
will cook in 15 or 20 minutes, and are prepared in the following manner:
to one egg add as much flour as it will absorb with a little salt Roll out
as thin as a wafer, dredge lightly with flour, roll over and over into a
large roll, slice from the ends, shake out the strips loosely and drop into
Mrs. John Marshall.
the soup.
EMERGENCY SOUP
Dissolve three tablespoons beef extract in three cups of water (hot).
Put two tablespoons of Hannah's Best flour in a small bowl and make a
paste with three tablespoons cold milk; add to the first mixture and stir
till the boiling point is reached. Add salt, pepper and a cup of thin
Ruth Mills Lackey.
cream.
CREAM TOMATO SOUP
One quart tomatoes, 1-4 teaspoon soda, 4 tablespoons butter, 4 table-
spoons flour, 1 quart milk, 1 tablespoon salt: 1/2 teaspoon peper.
Stew tomatoes slowly one-half hour. In the meantime, melt butter,
stir in flour and cook over low flame, adding milk slowly; add seasoning:
Strain tomatoes; add soda; stir into sauce and serve immediately.
Mrs. Morris C. Lardie.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


Say it
With
Flowers
from
Anderson's


SOUPS
11
DUCHESS SOUP
Place one quart of milk in double boiler on stove, add one slice of
onion and carrot, simmer gently 12 hour. Strain, return to fire and add
1 tablespoon of butter, blended with 1 one tablespoon of flour, 42 teaspoon
salt, little pepper. Cook just a minute, remove from fire and pour over
one well beaten egg. Serve at once. Easily prepared and very nutri-
tious.
Nellie R. Baldwin.
POTATO SOUP
Take three slices of bacon cut in little pieces, 2 large onions cut fine,
1 quart of raw potatoes cut in cubes, 1 quart of milk, 1 cup of cream-if
you do not have the cream use a generous lump of butter. Brown bacon,
add onions and brown them slightly too. Add potatoes with enough water
to cover. Boil for at least one hour, add pepper salt and milk and before
serving add the cream. If too thick add more milk; if not quite thick
enough, add a little flour and water mixed together as for gravy.
Mrs. Grace Moon.
TOMATO SOUP
One peck ripe tomatoes; 12 small onions; 3 stalks celery; 42 cup sugar;
1-4 cup salt; a little parsley and cook until well done and strain so as to
get all seeds and skins, add 1/2 cup of butter and let come to boil then add
1/2 cup of flour creamed to a smooth paste can and seal while hot.
Mrs. Clarence Lardie.
CREAM OF TOMATO SOUP
Two tablespoons butter; 1 tablespoon cornstartch; 172 cups canned
tomatoes; salt; 1 sliced onion; 42 teaspoon sugar; 172 cup milk; paprika.
Cook onions and tomatoes 10 minutes and rub through strainer. Make
tomato sauce using the butter, corn starch tomato puree (strained toma-
toes) and seasoning. Allow this mixture to become very cold. When
ready to use add 112 cups cold milk. Heat in double boiler and serve.
No soda is needed if this method is followed. Government Recipe.
FOR YOUR OWN RECIPES
BENSLEY'S DYERS AND CLEANERS, PHONE 335


F. A. DOIG
Bowers Harbor General Store
Come here for
Best Baking Powders, Chocolate, Raisins, in fact
EVERYTHING THIS COOK BOOK CALLS FOR
KELLOGG'S
The House of Those Better Shoes
Courteous Attention
Expert Fittings
You make no mistake when you buy
Aluminum Ware for cooking.
IT IS THE BEST !
I have an assortment of it,
J. A. MONTAGUE
W. T. ROXBURGH
Successor to JOHNSON DRUG COMPANY
"THE REXALL STORE"
Drugs, Chemicals, Medicines and Drug Sundries
Physicians', Nurses', and Hospital Sundries
>
125 East Front Street
Telephone 39
TRAVERSE CITY, MICHIGAN


SOUPS
15
FOR YOUR OWN RECIPES
BENSLEY'S DYERS AND CLEANERS, PHONE 335


BAIN & MILLER
PLUMBING
Hot Water and Steam Heating
Sheet Metal Work
112 WEST FRONT STREET
GET ACQUAINTED AT
HAMLIN'S BASKET GROCERY
Serve Self Plan
The Best Receipt For Buying Groceries
GEO. L. HAMLIN
Citizens Phone 138
213 East Front Street
THE COFFEE RANCH
P. D. LILE, Proprietor
Coffee Roaster and Manufacturer of Paramount Peanut Butter
DEALER IN
IMPORTED TEAS AND SPICES, CANDIES AND PEANUTS
TRAVERSE CITY MICHIGAN
DON'T FORGET
"The Old Reliable”
When it comes to Baked Goods,
BELL'S BAKERY


MEATS
“Some hae meat and can na eat,
Some hae not that want it.
But we hae meat and we can eat
And so the Lord be thank it.”—BURNS
TOMATO SAUCE FOR MEAT LOAF
One-half pt. stewed and strained tomatoes, 1 slice onion, 42 bay leaf,
1 sprig parsley, 2 tabelspoons butter, 2 tablespoons flour, 12 tablespoon
salt, pepper.
Cook tomatoes, onion, bay leaf and parsley 15 minutes, strain. Melt
butter, add flour, stir in tomatoes, cook till smooth. If tomatoes are very
acid, add a pinch of soda.
Kahryn Golden Bartlett.
VEALED PEAS
One and one-half lbs. cooked veal, 1 pt. cooked peas, butter size of an
egg, 12 pt. thin cream.
Put cream, butter and peas in baking dish, put on stove to get warm
(don't let boil) stir in three level tablespoons of flour moistened with milk.
Drop in the veal cut in small pieces, don't stir these. Cover the top with
fine cracker crumbs and bake 20 minutes. Kathryn Golden Bartlett.
CHOP SUEY
One and one-half lbs. veal. Cook and dice, brown in butter. 142 cup
celery diced. 142 cup onions sliced, fried brown. 2 tablespoons kitchen
boquet. 1 can mushrooms.
Return all to liquor and cook 20 minutes. Thicken slightly.
Mrs. L. L. Bensley, 524 Fifth, Traverse City.
BEEF OR VEAL LOAF
Put through the meat grinder 3 lbs. of beef or veal, 12 lb. of fresh
pork. Add to the meat 1 cup of bread or cracker crumbs, about 2 tea-
spoons salt, 1 teaspoon pepper, 12 cup of cream or rich milk, 1 egg well
beaten. Mix this well with the hands and form into two loaves. Put into
roaster and pour over the meat one cup of hot water. After roasting for
about fifteen minutes, put chuncks of butter on meat. Roast about one
hour.
Mrs. Roy Holmes.
POCKET OF VEAL
Get a piece of veal from the back with the ribs in. Have the butcher
make a pocket in this and stuff with the same dressing one uses for chick-
Place in the pocket and sew. Bake until very tender. Baste often.
Mrs. G. J. Mills.
en.
SAUSAGE
Ten lbs. Pork, 2 tbs. pepper, 1 tbs, sage, 1 tbs. ginger, 2 tbs. nutmeg,
4 tbs. salt.
Mrs. W. G. Tompkins.
BENSLEY’S DYERS AND CLEANERS, PHONE 335


I Tan, Manufacture and Repair
ROBES, FUR COATS and LADIES' FURS
W. M. CODDINGTON
124 NORTH MAPLE STREET
CITY BAKERY
FRED SCHALL, Proprietor
151 East Front Street
Traverse City, Mich.
ALL KINDS OF BAKED GOODS
We use only the Best Materials and Expert Workmen under
Strict Sanitary Conditions.
F. and S.
CUT RATE STORE
Cheapest Place in the City to Buy Your
Groceries
226 East Front St.
TRAVERSE City, MICHIGAN
THE IRISHMAN
and THE JEW
BROWN
STYLE SHOP
Exclusive
Ladies' Ready-to-wear
LADIES'
SUITS, COATS, DRESSES
WAISTS
FURS AND MILLINERY
BETTER CLOTHING
at
Common Clothes Prices
Sold on a 5% Profit Margin
135 E. Front Street
TRAVERSE CITY, MICH.
KINDLY PATRONIZE OUR ADVERTISERS


ME A TS
21
A GOOD WAY TO COOK BEEF STEAK
Have steak cut quite thick, pound and roll well in flour. Fry in a hot
spider until nearly brown on each side, remove from the spider to a baking
dish. Make a milk gravy in the spider, seasoning well with butter and salt
and pepper, pour over the meat and bake about one-half hour.
Mrs.Edith Leighton.
A GOOD MEAT DISH
Cut smoked ham in pieces nice for serving; place in a baking dish
and fill the dish nearly full of sliced raw potatoes. If the ham is quite
salt the potatoes will not need to be salted. Cover with good sweet milk
and bake about one hour and a half.
Mrs. Edih Leighton.
FLANK STEAK WITH DRESSING
Make a dressing of bread and cracker crumbs, seasoned with salt
pepper, sage, butter and a little onion, moisten with milk to make a stiff
mixture; after sprinkling a flank steak with salt and pepper to taste, spread
the dressing over it, roll up tightly and tie, also securing the ends well:
butter the outside of steak and lay in the bake pan so as not to touch the
water; bake in a brisk oven, turning and basting often.
Mrs. Rose Bourasaw.
LIVER WORST
Boil liver and a good chunck of fat pork together, take fat meat out
and cool. Put liver through chopper while warm then grind fat meat and
add to liver. Salt and pepper to taste. 1 tablespoonful of onion juice. Mix
thoroughly, put in dish and press.
Mrs. D. V. Hamilton.
FRIZZLED HAM AND EGGS
Chop fine cooked ham and place in pan with bit of butter; heat five
eggs well pour over, season and stir all together. Let brown and serve.
Mrs. George Bourasaw.
PORK SAUSAGE
Take about 2-3 lean meat and 1-3 fat meat and put thruogh a sausage
machine. To 10 lb of ground meat add 4 oz. of fine salt, 1 oz. black pepper,
1 oz. ground sage, 1 teaspoonful of ground nutmeg. Mix thoroughly and it
will be ready for use.
Mrs. D. V. Hamilton.
HEAD CHEESE
Take the meat from head and cook till tender, put in chopping bowl
and chop quite fine. Salt and pepper to taste. While it is warm put into
dish with a weight on top and set in a very cool place. In a few hours
it is ready for use. If liked a little pulverized sage may be added.
Mrs. D. V. Hamilton.
SPAGHETTI WITH BEEF
Boil two lbs. boiling beef 2 hours or until all juice is extracted. Into
this liquid put one small onion, minced, 1 can tomatoes, salt and pepper
to taste. Put spaghetti to cook in boiling water. Cook until tender and
drain, then pour the meat liquor over the spaghetti. Grate a little cream
cheese (but very good without), lay your pieces of meat on top and bake
until dry enough to serve. I use one 5c package of spaghetti.
Mrs. E. J. Hans, 2910 E. Grand Blvd., Detroit.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


ME ATS
23
SPANISH RICE
One cup rice, 1 lb hamburg, 6 medium onions. Cook rice, brown ham-
burg and onions, make brown gravy. Mix into rice and add about four
cups tomatoes or one can tomato soup. Season. Mrs. Roland Lardie.
CHILLI CON CARNE
One pound meat, 6 large onions, salt and pepper. Fry until brown
and add to one can kidney beans and one can tomato soup. Thicken if
necessary.
Mrs. Roland Lardie.
CHINESE CHOP SUEY
One pound of veal and 1 pound of lean fresh pork cut into cubes, 1 cup
of chopped celery, 1 can mushrooms, 2 medium sized chopped onions. Boil
veal and pork with a very little water until done, season with pepper and
salt. Take the liquid off the can of mushrooms and take 2 tablespoons of
dark molasses, 1 tablespoon of flour and boil to make brown sauce, add
cooked celery, onions and mushrooms to the cooked meat, mix altogether
and heat, then pour the brown sauce over all and serve hot.
Chop Suey is never complete with out rice, and the way the Chinese
cook it, so that each kernel is round and distinct is a secret from most
people but this is the way.
CHINESE RICE
Take one cup of rice, wash six times in cold water, have water boiling
very fast, add rice slowly, boil rapidly for 30 minutes. Drain water off and
dry in oven for 5 minutes. The idea in putting the rice in slowly is so
that it will keep boiling.
A. Mellican.
BEEF LOAF
Two pounds raw beef, lean, one cup of rolled crackers, 1 teaspoonful
of salt, 2 eggs, 1 small onion, 1 pinch of pepper. Chop the beef and form
into a loaf; cover the top with small pieces of butter and bake for one hour.
Baste while baking.
DEVILED BEEF
Cut some cold roast beef into very thin slices. Melt two tablespoons
of butter in a sauce pan and add two tablespoons of ho water and one of
tomato catsup. Put in the meat and heat thoroughly, then take it from the
liquid, draining off all that is possible, and lay on a warm platter. To the
liquid in the pan add one teaspoon each of Worcestershire sauce and lemon
juice, one-half teaspoon mixed mustard and one small teaspooful of salt.
As soon as the mixture boils pour it over the meat. It is best to use a
small sauce pan and a shallow dish for serving, for in this way the meat
does not cool nor the sauce cook away. as over the surface of a large
pan.
Mrs. E. A. Porter.
ROAST LAMB AND MINT SAUCE
Pour a cupful of boiling water over the piece of lamb after it is in
the oven. Cook in a steady oven, allowing from ten to twenty minutes to
the pound. Mint Sauce.—Chop a bunch of mint very fine, then rub in
one saltspoon of salt, half as much pepper, and a very little sugar. When
it is well mixed add by degrees three tablespoons of vinegar. Contributed.
BENSLEY'S DYERS IND CLEANERS, PHONE 335


M E A TS
25
HOLLAND CHICKEN
Cook young chicken with just enough water to cover it, and when
about half done, season with salt and a little nutmeg. Let water all boil
away, add a good sized piece of butter and one pir
Thicken and
pour over slices of toast. (Home made bread, rather dry.)
Mrs. Mary A. Chase.
cream.
PORK SAUSAGE
For a small amount of sausage, make it in this proportion: Five
pounds of lean and fat pork, four teaspoonfuls of salt. four of black pep-
per, one of cayenne, three of powered sage.
Rose McManus.
PORK SAUSAGE
To ten pounds of meat cut fine add 4 even tablespoons of salt, 2 table-
spoons of pepper2 of sage or one of summer savory, 1 teaspoon of gin-
ger and one teaspoon of nutmeg.
Mrs. W. R. Pratt.
LIVER SAUSAGE
Two. pounds of beef liver, one-half pound of fat salt pork, one small
onion, one teaspoon of powdered sage, salt and pepper t taste. Boil liver
and pork until tender. Grind liver fine and pork coarse, onions fine. Mix
altogether adding a little water if it seems dry. Make in patties, frying as
you do other sausage.
Mrs. W. R. Pratt.
CHICKEN PIE
Cook chicken until tender, season with salt and pepper. Thicken the
broth with a little flour mixed with water. Place the chicken in a baking
dish and make a rich biscuit dough and cut out with a regular biscuit cut-
ter and place on top of the chicken and bake until the biscuits are well
done.
Mrs. Chas. Wetherholt.
TO CAN FRESH BEEF
Firstly one must have the glass cans thoroughly sterilized and use
new tops and new rubbers. Cut the fresh beef from the bones in pieces
and place in cans, leave room for a piece of suet on top. Add one teaspoon
of salt to each quart can of beef, put rubbers on cans and screw tops on
about 2-3. I use my copper wash boiler and have a perforated bottom. on
this we place the full cans, cover with warm water and boil three hours.
Seal tight and keep in a cool dark place. Do not add any water to the
beef as it is cooked in its own juices and is very fine and will keep
indfinitely
Mrs. J. G. Mills.
HOW TO COOK RABBIT
Cut up and cover with water to which has been added two tablespoons
of salt. Let stand over night. Boil till nearly done. Have frying pan
ready with hot butter, then proceed to fry as for chicken.
Mrs. Cora Stevens.
MEAT LOAF
Two lbs. beef, 1 lb. pork put through meat grinder, 1 lb. veal, 4 eggs,
2 cups cracker crumbs, 1 teaspoon ground sage, salt and pepper to taste
Form in a loaf and bake in oven.
Mrs. C. L. Greilick.
BENSLEY'S DYERS AND CLEANERS, PIIONE 335


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MEATS
27
SALMON IN A MOLD
One can of salmon, four eggs beaten light, four tablespoons melted
butter, but not hot, half a cup of fine bread crumbs. Season with pepper
and salt and minced parsley. Chop the fish fine, then rub the butter in till
smooth; beat the crumbs with the egg and season before working together.
Put into a buttered mold and steam one hour. Mrs. J. C. Darragh.
SAUCE FOR SALMON
One cup of milk heated to a boil, thickened with one tablespoonful of
corn startch and one tablespoonful of butter, rubbed together, the liquor
from the salmon, one raw egg, one teaspoon of tomato catsup, pinch of
mace, pinch of cayenne, put the eggs in last and very carefully. This is
very nice, cold for supper, omitting the sauce serve with sliced lemon.
Mrs. J. C. Darragh.
BEEFSTÉAK SMOTHERED WITH ONIONS
Fry brown four slices of salt pork. When brown, take out pork and
put in six onions sliced thin. Fry about ten minutes, stirring constantly;
then take out all but a thin layer and upon this lay a slice of steak,
then a layer of onions; then a slice of steak and cover thick with onions.
Dredge each layer with pepper, salt and flour, pour over this one cup of
boiling water and cover tight. Simmer one-half hour. Place steak in
center and heap onions around it. Liver is very nice cooked in same
way.
Mrs. A. M. Willowbee.
VEAL LOAF
Three lbs. veal, 12 lbs. crackers, 2 eggs, butter size of one egg, salt
pepper and sage to suit the taste. Boil meat until very tender, save liquor,
let meat cool then take out bone and chop meat, add rolled crackers, beaten
eggs, seasoning stir together, add liquor, if not moist enough add water
or milk. Fill brad tins and bake,
Mrs. Frank Christopher.
BRAISED BEEFSTEAK
Two or three pounds of steak cut about two inches thick, use one cup
of flour, put the steak on the meat board and with any pounder, pound
the flour into it, also a tablespoon of salt put in the spider with hot butter,
fry to brown on both sides pour hot water over it and cook about two and
one-half hours.
Mrs. F. Christopher.
ROAST CHICKEN
Clean and stuff the breast and part of the body with dressing as
follows: To a quart of bread crumbs, ad a teaspoonful of salt, a little
pepper, a teaspoonful of chopped parsley, a heaping tablespoonful of butter
mix well together. Dredge the fowl with salt, pepper and rub well with
soft butter. Dredge with flour and place in the oven with enough water
to cover the bottom of he pan. Baste every fifteen minutes and turn the
fowl over so it will brown nicely on both sides. Add more water if
needed.
Mrs. Milton Gore.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


M E A TS
29
SAUSAGE LOAF
Take 142 pounds sausage 1 1-4 cup of stale bread crumbs and one
egg. Slightly moisten the stale crumbs, beat the egg, combine the two
and add the sausage meat which should be well seasoned. Form into a
loaf, dust with dried crumbs and bake 3-4 of an hour.
Mrs. Hattie Cornell, 123 E. Ninth, Traverse City.
BEEF LOAF
Four lbs beef, 1 lb. fresh' pork put through meat grinder. One cup
bread crumbs, 2 eggs, 12 cup cream, 3 tablespoon melted butter, 1 small
onion, pepper and salt to taste. Form in a loaf, cover with pieces of
butter, bake two hours, baste while baking.
Mrs. Ella Drew.
VEAL AND RICE COQUETTES
One cup of finely cut veal, 1 cup of cream sauce, 1 cup of boiled rice,
42 teaspoon of salt, 1-4 teaspoon of paprika, 12 teaspoon of onion salt.
Mix the seasoning with the meat and rice, stir lightly and add to the
Mold ino shape, cover with egg and bread crumbs, set away
to cool, and fry in smoking hot fat. Serve with tomato sauce. Chicken
croquettes may be made in the same way, with or without the rice, using
part of rich chicken stock in making the cream stock.
CREAM SAUCE
One cup of milk, 1 teaspoon of salt, 1 rounding tablespoon of flour,
1 rounding tablespoon of butter, 1/4 teaspoon of paprika. Put the butter
in a sauce pan and let it melt. Then add the flour and the seasoning and
stir until thoroughly blended. Then add the milk and stir until it is smooth
and glossy.
Mrs. B. H. Comstock, Traverse City, Mich.
HAM FLAKES
cream sauce.
Take any of the left over boiled ham and put through the meat grinder.
Make noodles of two eggs, flour and a little salt and cut in 12 inch pieces.
Boil in water. When cooked drain in a sieve or colander, the place in alter-
nate layers in a baking dish, add salt and pepper and one sweet milk and
bake thoroughly.
Mrs. Rose Dohm.
RABBIT LOAF
Cut meat from the bones of one Rabbit, 1/2 pound lean fresh pork, 2
onions and a little sage, salt and pepper to taste. Two slices of Bread
put through the grinder, put the bones that you cut the meat off in a
baking dish and bake one hour.
Mrs. Rosa Dohm.
HUNGARIAN GOULASH
Cook 1 pkg. Macaroni or Spaghetti. Drain and rinse in cold water.
Add 1 can tomatoes. Let cook slowly. Fry several onions and add. Then
fry 1 lb. hamburg steak mashing it fine with a fork as it frys. Add this
and let cook slowly altogether for 12 hour. Season with salt and pepper.
SHRIMP WIGGLE
Make pattie cases by covering the bottoms of muffin pans with pie
crust and baking a light brown. Make a cream sauce of 1 tbsp. butter, 1
tbsp. flour, and 1 cup milk. Cook till it thickens. Then add 1 can shrimps
washed and broken in pieces and 1 can of peas drained from the liquor.
Serve in patty shells.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


ME A TS
31
TO CORN BEEF
To 100 lbs. of beef, 7 lbs. salt, 2 lbs. brown sugar, 2 ozs. salt petre, 2
ozs. black pepper, 2 ozs. soda. Put salt and sugar together, just scald and
skim, then put in other ingredients being careful or it will boil over, then
add soda, pour over beef boiling hot.
Mrs. E. L. Crampton.
TO SUGAR CURE PORK
To 500 lbs. of meat. 5 qts, of salt, 3/4 lbs. salt petre, 12 lb. pepper, 2
lbs. brown sugar. Mix all together, rub meat well 3 times once every 6
days, then it is ready to smoke. Cut and rub meat while animal heat is in
meat so it will absorb the preparation.
Mrs. E. L. Crampton.
CANNED CHICKEN
Clean and disjoint chicken, wash thoroughly and allow to stand in cold
water until entirely cold. Pack closely as possible in cans and fill not quite
full with cold water, if it has been closely packed it will need about half a
cupful of water. Add one heaping teaspoonful of salt, and one-fourth tea-
spoonful of pepper to each quart can. Process four hours.
Mrs. Chas. Swaney.
VEAL LOAF
Two lbs. of veal, 42 lb. of fresh pork ground fine, 2 eggs beaten light,
six crackers powdered, 1 tablespoon melted butter, 4 tablespoons_sweet
milk, 1 teaspoon each salt, pepper, and sage, mould into a loaf. Bake 1
hours with slow heat. Serve with tomato catsup, tomato sauce or baked
tomatoes.
Mrs. Ellen Swaney.
HUNGARIAN STEW
Cut in small pieces 1-4 lb. bacon and mince 2 medium sized onions.
Place this in skillet and fry until brown, then add 142 lbs. of beef of pot
roast or steak cut in cubes and sear the meat. When all has been browned
add enough hot water to cover all and let cook for two hours or until ten-
der. When done add thickening and serve hot.
Mrs. B. H. Comstock, Traverse City.
BAKED HAM
Cut ham 1 inch thick, dredge with flour, lay in pan, sprinkle with salt,
pepper and sugar. A little onion cut fine may be added. Bake until ten-
der. Baste frequently.
Mrs. Ella Drew.
CODFISH BALLS
Take about equal parts of codfish and potatoes and 1 egg. Soak cod-
fish over night, boil potatoes and fish together, when done mash thoroughly
and beat in one egg until very light. Form in balls and fry in deep fat.
CHOP SUEY
One lb. of round steak or pork steak (cut up in small pieces), 1 cup of
celery (diced), 1 cup of onion (cut up). Brown steak in frying pan, add
about 1 qt. of water and let simmer for 142 hrs., adding water when neces-
sary. Add celery and onion, cook 72 hour. Thicken with flour and add
2 tabsp. of Chop Suey Sauce. Serve with rice.
Mrs. H. E. Maycroft.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


ME ATS
33
SPANISH BEEFSTEAK
Two pounds round steak, cut thick. Pound in one cup of flour, put in
hot skillet with butter, sear on both sides, put in casserole and strain on
1 pint of tomatoes, season with celery salt and onion salt and bake 212
hours.
Theda Hooper.
CHILE CON CARNE
One lb. round steak, ground. Boil 20 minutes, thn add 1 can tomatoes,
1 can red kidney beans, a dash of red pepper and salt to taste. Cook on
slow fire about 30 minutes. This is fine.
Grandmother.
VEAL LOAF
Three pounds of raw veal, chopped fine, two slices of salt pork,
chopped, two eggs, three teaspoonfuls of salt, one of pepper, two slices of
bread, crumbled fine, half a cup of cream or milk. Make into a loaf, dredge
with flour and bake three hours. It is improved by adding the juice of a
lemon and half a cup of tomato catsup.
Contributed.
CHICKEN SALAD
Boil three chickens until tender, salting to taste; when cold cut in
small pieces rejecting the skin, and add twice the quantity of celery cut
with knife but not chopped, four cold boiled eggs sliced and mixed with
other ingredients. For dressing put on stove sauce pan with one pint of
vinegar and butter size of egg; beat two or three eggs with two tablespoons
of mustard, one black pepper, two of sugar and one teaspoon of salt, and
when well beaten together pour slowly into the vinegar until it thickens.
Be careful not to cook too long or the egg will curdle. Remove, and when
cold pour over salad. This may be prepared the day before, adding the
dressing just before using: Add lemon juice to improve the flavor, and
garnish the top with slices of lemon.
Mrs. W. R. Pratt.
CHICKEN PATTIES
Take well cooked chicken, cut in small pieces, thicken the broth with a
little flour, season with salt and pepper, line drop cake tins with good
puff paste, put in the chicken and bake with one crust. Should they be a
little dry, our over each one a little of the broth after they have been
taken from the oven; they should be served when real hot. Veal patties
are made the same way.
Katherine Bagley Marshall.
CHOP SUEY
One-half pound each of beefsteak and veal, cut in small pieces and
fry. Pour over this water enough to cook. Add sliced celery and fried
onion, 3 tablespoons of black molasses, salt, pepper and enough corn
startch to thicken. After all has been cooked together, mushrooms added
will improve the suey. I often use left over beef and pork with succeess,
with plenty of onions and celery.
Della E. Marshall.
MULLIGAN
One qt. of stewed tomatoes, 1 lb. of hamburg, 1-4 lb. of cheese, 1 good
sized onion, 12 teacup sugar, salt and pepper to taste. Boil for thirty
minutes.
Mrs. Amos Zoulek.
RECIPE FOR PRESSED CHICKEN USED AT MY WEDDING
Boil your chicken until it is very tender with just enough salt to
season the broth. When done run through meat grinder and season with
a little more salt. Add the broth the chicken was cooked in to make it
moist. Pack in a tin or mold while still hot and set in a cool place. When
wanted to serve set in a pan of hot water a moment to loosen and turn
upside down on a platter. It should come out in a firm mold if the broth
was rich.
Helen Willobee Rogers.
BENSLEY’S DYERS AND CLEANERS, PHONE 335


M E A TS
35
FOR YOUR OWN RECIPES
BENSLEY’S DYERS AND CLEANERS, PHONE 335


FISH AND OYSTERS
“ 'Tis said our brains will longer grow,
Try some of these and you'll soon know."
oven:
SCALLOPED OYSTERS
Drain the oysters well first. Take oyster crackers and crush fine,
then place in the bottom of a milk-crock a layer of oysters, cover with
bits of butter, sprinkle lightly with salt and pepper, then a layer of cracker
dust; and so on alternately until the jar is two-thirds full, putting bits of
butter and seasoning in each layer. Cover with milk, beat one egg lightly,
stir in a little milk and pour over the top. Bake 40 minutes in a moderate
Mrs. Ida G. Lardie.
SHREDDED WHEAT OYSTER, MEAT OR VEGATABLE PATTIES
Cut oblong cavity in top of biscuit, remove top carefully and all in-
side shreds forming a shell. Sprinkle with salt and pepper, put small
pieces of butter in the bottom, and fill the shell with drained, picked and
washed oysters. Season with additional salt and pepper. Replace top of
biscuit over oyster, then bits of butter on top. Place in a covered pan
and bake in a moderate oven. Pour oyster liquor or cream sauce over it.
Shell fish, vegetables, or meats may also be used.
SALMON LOAF
One can Columbia River Salmon, one-half cup sweet milk, one cup
cracker crumbs, one egg, beaten light. Steam one hour in buttered dish.
Turn out and when cold serve garnished with parsley or lettuce.
Mrs. A. M. Willowbee.
SALMON TURBOT
Four tablespoons flour, 4 tablespoons butter, mix to a smooth paste,
add two cups milk. Stir to keep smooth. 12 teaspoon salt, 2 eggs, well
beaten add mixture to can of freshly opened minced salmon. Bake 20
minutes.
Mrs. Lulu Tompkins.
CREAMED SALMON (Very Good)
Put two level teaspoons butter in a sauce pan, when it bubbles, add
the same amount of flour, salt to taste, a little pepper and mix smooth.
Add slowly one cup hot milk, stirring until it thickens. Some of the liquor
may be added and a beaten egg. Pour this sauce over a can of hot
salmon.
Mrs. Burl Ghaston.
CARROT AND SALMON LOAF
One can salmon, 3 or 4 carrots boiled and chopped fine, 2 well beaten
eggs, 1 cup bread crumbs, salt and pepper. Form in a loaf and bake one
hour.
Mrs. W. G. Tompkins.
BAKED FISH STUFFING
Two teaspoons butter, 1 cup cracker crumbs or dried bread crumbs,
1 teaspoon finely chopped parsley, 1 tablespoon choped pickles, 1 teaspoon
salt, few drops of onion juice, 1/2 cup milk or water. Melt butter, add re-
maining ingredients and stir lightly with a fork until heated through.
Mrs. Ellen Swaney.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


38
FISH AND OYSTERS
FISH CHOWDER
A 4 lb. trout, cook by boiling in salted water, taked six large potatoes,
12 lb. of bacon, cut in litle pieces, 3 onions fried in the bacon fat. Now put
a layer of diced potatoes in your pan then onions, fish and bacon, then
either take a can of tomatoes or fresh ones (if in season) and put on a
layer of tomatoes, seasoning salt, pepper and lumps of butter as you keep
filling the pan add enough boiling water to just cover and bake 3-4 of an
hour. Then boil 142 pints milk, thicken with cracker crumbs, add this to
the chowder, now stir for the first time. Add some sweet cream and a
dash of paprika. Let brown a little in the oven. Serve hot. Sadie Mellon.
CLAM CHOWDER MADE WITH 1 CAN OF MINCED CLAMS
Small cup of bacon (cut up fine) 2 onions (cut up fine), 2
cups of potatoes (cut in cubes), 42 can tomatoes, pint of sweet milk, pepper,
Fry out the bacon gently, remove the bacon when brown and put the onions
in to fry in the bacon fat, fry until a delicate brown. Now add pint of
water to onions, add the one can of minced clams, Bacon and after it boils
add potatoes and tomatoes. Cook until potatoes are done. Just before
taken up add milk, thicken with flour and water season well with pepper.
Grandmother.
SALMON BALLS
Pour a can of salmon, liquor and all, into a dish, pick out all bits of
skin and bones, add two beaten eggs and two cups of cracker crumbs rolled
fine. Make into little balls and fry in butter to a delicate brown.
Mrs. E. Shetterly.
SALMON LOAF
1 can salmon, 42 cup sweet milk, 1 cup cracker crumbs, 1 egg beaten
light, season with pepper and salt, steam 1 hour in buttered dish. Turn out
and when cold serve garnished with parsley or lettuce. Frances Swaney.
BAKED WHITE FISH OR TROUT—“KOSHER"
Dress the fish nicely and cut in pieces as for frying. A granite drip-
ping pan is a good dish to use. First use lumps of butter and sliced onions,
then lay the pieces of fish in, followed by more lumps of butter and onions,
(plenty of onion) pepper and salt lastly a 3-4 can of tomatoes poured over
all, a generous sprinkling of paprika on top, a rather unusual but appetiz-
ing may to cook fish. Try it once.
Mrs. J. G. Mills.
BENSLEY’S DYERS AND CLEANERS, PHONE 335


FISH AND OYSTERS
39
FOR YOUR OWN RECIPES
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Office and Mills
W. Front Street
Citizens Phone 803
Bell Phone 123
TRAVERSE CITY MILLING
COMPANY
Manufacturers of
IDEAL PRODUCTS
Buyers and Shippers of
Flour, Feed, Grain, Beans, Seed, Coal,
Cement, Hay and Straw.
Insecticides and Roofing Supplies
CUSTOM AND MERCHANT MILLING
Traverse City, Michigan
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EGGS AND OMELETS
“A little house full of meat,
No door to go in and eat."
EASTER EGGS
One grated fresh cocoanut, (also canned cocoanut can be used), about
2 pounds powdered sugar or enough to mould them. Knead dough well
(sugar and cocoanut) and mould into egg shape and flavor with vanilla or
nuts or both. Let set over night or a few hours. Dissolve 1 cake Bakers
chocolate (one quarter pound) into which has been cut parowax about an
inch cube and take fork or toothpick and dip.
Mrs. F. Doig, Route No. 1, Traverse City, Mich.
EGGS IN A NEST
Bake good sized potatoes until done then take out flat side down and
scoop out small hole size of walnut, into this drop a small piece of butter
and one egg, season and add 1 teaspoon cream, put back in oven and bake
just long enough to cook the egg.
Mrs. Grace Gleason.
VERY NICE OMELET
Six eggs, yolks and whites beaten separately. Season yolks with salt
and pepper. In a cup mix 1 teaspoon flour and 12 teaspoon baking powder
with a little milk, then fill cup with milk and stir in yolks. Beat in stiff
whites last. Pour in hot buttered skillet and set over slow fire until it be-
gins to bubble, then put in a hot oven to brown. Mrs. Hattie Cornell.
OMELET
Six eggs, 2-3 cup milk, 2 tablespoons flour. Beat whites and yolks
separately adding the whites to the mixture last. Season with salt and
pepper sprinkle with a little grated cheese and a little cream. Bake from
3 to 5 minutes in a hot oven. This is an excellent dish. Mrs. W. S. White.
CREAM OMELET
Mix smoothly with a cupful of sweet cream 1 tablespoon of flour, add
three well beaten eggs and a pinch of salt. Pour into a thick-bottomed
spider which has been well buttered, when the mixture has thickened but
not hardened fold one half over the other with a pan cake turner. Slip
on a warm platter and serve at once.
Mrs. E. J. Hans, 2910 Grand Blvd., Detroit.
OMELET
One tablespoon butter, 2 tablespoons flour. Rub together and add 1
cup of milk. Salt and pepper to taste. Cook until thick. 5 eggs. Beat the
whites until stiff and then beat in the yolks and 42 teaspoon baking powder.
Beat the white sauce in with the beaten eggs and pour into buttred pan.
Bake in moderae oven.
Mrs. M. J. Pratt.



MONUMENTS
OF
MODERN DESIGNS
FOSTER
AND OF
GOOD QUALITY
ARE
MOST ADMIRED
Our many Satisfied customers is the Best Proof of
our ability to give you Satisfactory Service.
A. W. RICKERD
321 Bay Street
TRAVERSE CITY, MICH.
Brown Lumber Company
BUILDING MATERIAL
MILL WORK A SPECIALTY
Traverse City, Michigan
-
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SALADS
47
CABBAGE SALAD
Two eggs, 1/2 cup vinegar, 1/2 cup cream, 1-3 cup sugar, 1-2 teaspoon
salt, 1-4 teaspoon mustard. Beat the eggs well, add sugar, salt and must-
ard, then the vinegar and cream place the bowl in a basin of boiling water
and cook until about the thickness of rich cream. Pour while hot over 1
small head of cabbage chopped very fine.
Mrs. T. Ghering.
EGG SALAD
Boil hard one dozen eggs. When cold remove shells and slice in salad
bowl. Put in a sauce pan 12 cup vinegar, 12 cup water, one teaspoonful
sugar, salt and pepper, lump of butter. Let it come to a boil then thicken
with tablespoonful flour in little water. Pour over eggs and serve when
cold.
Kathryn Golden Bartlett.
WALDORF SALAD
Chop fine egual quantities good tart apples and celery and 5c worth
nut meats and add following: salad dressing: 1 tablespoon flour, 2-3 cup
sugar, 1-2 teaspoon mustard. 1-2 teaspoon salt, stirred together. 1 egg
stirred in. 3-4 cup vinegar. Cook until thick. Mrs. J. G. Benjamin.
SALAD DRESSING
Two tablespoons sugar, 1 tablespoon flour, 6 tablespoons vinegar, 1-2
teaspoon mustard, 2 eggs well beaten, salt. Mix all together, put on stove
when nearly warm, add 1 cup milk, cook well, when ready to use thin with
whipped cream.
Mrs. J. F. Drew.
FRUIT SALAD
One small can of pineapple, 3 bananas, 1/2 lb. dates, 1-4 lb. marsh-
mallows, 2 bunches California grapes, 2 oz. walnut meats. Cut and mix
together with a pint of whipped cream or you can add 12 pint cream and
part salad dressing.
Mrs. Grace Gleason.
SALAD DRESSING
One-half cup sugar, 4 tablespoons of French's Prepared Mustard, 4
teaspoon salt, 1 tablespoon melted butter. Thin with cream.
Mrs. D. V. Hamilton.
SALAD DRESSING
Two eggs, 12 cup sugar, 3 tablespoons flour (heaping), 1 teaspoon
mustard. Mix thoroughly add one cup vinegar and one cup of milk, cook,
stirring constantly until it thickens. Thin with cream or whipped cream
Mrs. Grace Gleason.
SALAD DRESSING
One cup of water, salt, 1/2 cup vinegar, let boil. 2 eggs, 1 cup sugar.
3 tablespoons flour. When cold add 42 cup cream. Mrs. W. Kitchen.
UNCOOKED SALAD DRESSING
One cup sour cream, 3 tablespoons sugar, 3 tablespoons of good vine-
gar, a little salt.
Mrs. Willard Kitchen.
SALAD DRESSING
Two eggs, 1/2 cup sugar, 1 cup vinegar, 1 tablespoon mustard, pinch
of red pepper, butter size of an egg, small tablespoon of cornstartch.
When ready to use thin with sour cream.
Mrs. Louis Swaney.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


SALADS
49
SALAD DRESSING
Add to one cup of vinegar a lump of butter size of a walnut, use a
granite bowl and place on back of the range-heat but do not boil. Take
another bowl and put 42 cup of sugar, 1/2 cup flour and one teaspoon of
salt, stir all together then add two well beaten eggs, then pour slowly in
the hot vinegar. Beat until smooh with egg beater. Thin with cream and
no not be stingy with the cream. This dressing is very nice for fruit
salad, apples banannas, with nut meats, but when used for cabbage
or potatoes, I use 1-4 teaspoon mustard.
Mrs. G. J. Mills.
WALDORF SALAD
One cup sliced apples, 1 cup diced celery, 1-4 lb. California grapes, 42
cup broken walnut meats, 1 tablespoon lemon juice, 12 teaspoon salt, 1
cup salad dressing. Mix fruit together lightly, being careful not to
crush, sprinkle with salt and add dressing. Garnish with lettuce leaces.
Mrs. Henry M. Lardie.
MACARONI SALAD
Cook macaroni until done in little salt water. Stand until cold. Chop
onion and two hard boiled eggs and put together with good salad dress-
ing.
Nora Eiman.
DAINTY SALAD
Strain 1 qt. tomatoes and bring to boiling point, 1 tablespoon sugar,
1 teaspoon salt, pinch of pepper. Add two-thirds box Knox Gelatine, in 42
cup water, add to the tomatoes. Add one stalk of fine diced celery and 1-4
cup walnuts. Let stand on ice over night. Serve on lettuce leaves and
pour over salad dressing.
Mrs. Arthur De Val.
TRY THIS SALAD (Attractive)
Boil medium sized red beets until tender, when cold cut off the top
and scoop out the inside, making little cups. Fill with cabbage salad.
Grace Moon.
FRUIT SALAD
Two large banannas, 1 cup pineapple, 12 cup grape fruit, 1/2 cup
orange, 1 cup California grapes, 1 apple cut in small pieces, 1 cup English
walnuts chopped fine. Mix altogether and serve on lettuce leaf with rich
mayonnaise dressing.
Mrs. Ella Drew.
FRENCH DRESSING
Two cups vinegar, dilute if very strong, put on stove until it boils,
mix together 1 cup sugar, 1-4 teaspoon tumeric powder, 1-4 teaspoon mus-
tard, 12 teaspoon salt, 2 tablespoons flour, mix altogether with a little
cold vinegar. Stir in the hot vinegar. When cool, thin with cream.
Mrs. Perry Fouch.
BOILED CREAM DRESSING
One-fourth cup butter, 1 teaspoon salt, 1 teaspoon mustard, 1 teaspoon
paprika, 3 egg yolks, 2 tablespoon flour, 1 fourth cup vinegar, 1 cup cream.
Ment butter, add flour, seasoning; egg and vinegar, cook until thick, add
beaten cream. Beat well, chill and serve.
Mrs. Chas. Swaney.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


50
SALADS
FRUIT SALAD
Six apples, peeled, cored and cut into dice, 1 pineapple cut into thick
slices and into dice, 12 pint cream, 1 tablespoon corn starch, 12 teaspoon
salt. Cook until thick, add beaten yolks of three eggs and cook a few
minutes. When cool add 2 tablespoons of vinegar and pour over fruit.
Mrs. W. H. Breeden.
PERFECTION SALAD
One-nalf box Knox Gelatine, 1/2 cup cold water, 1 tablespoon vinegar,
1-3 cup sugar, salt, pepper, two bay leaves, 1 pint tomatoes, 1 onion.
Cook tomatoes, onion and bay leaf 15 minutes, strain, add vingear, sugar,
salt, pepper. Soak gelatine in cold water. Melt by standing in hot
water. Add to tomatoes, put in dish to harden 12 hours. Serve on lettuce
leaf with cooked salad dressing.
Kathryn Golden Bartlett.
OLIVE OIL DRESSING
On-third cup olive oil, 1-4 cup vinegar or lemon juice, 2 teaspoons
vinegar, 1 teaspoon salt, pepper, wee bit of mustard, paprika. Put sugar,
salt, pepper, mustard, paprika in bowl, add olive oil, have it blended, add
vinegar slowly, stir till thick creamy looking. Kathryn Golden Bartlett.
SALAD DRESSING
One scant teaspoon salt, 1 level teaspoon mustard, 2 tablespoons sugar,
1 rounded tablespoon flour, yolks of 2 eggs 12 cup sweet milk, 1/2 cup vine-
gar (diluted with water if very strong). Cook until it thickens. For fruit
salads, add a little whipped cream and a little more sugar before mixing
with the fruit.
Mrs. M. J. Pratt.
FOR YOUR OWN RECIPES
BENSLEY'S DYERS AND CLEANERS, PHONE 335


VEGETABLES
“Better is a dinner of herbs where love is than a stalled ox and hatred
therewith."
Proverbs 15-17
STRING BEANS
Cut or break in fine pieces, cook till tender, then add butter, salt and
pepper. Just before serving, pour on one-half of cream to one-half cup
of milk, let it just come to boiling point.
Mrs. Sarah DeGraw.
POTATO PUFF
Three pints cold mashed potatoes, well seasoned with butter, pepper
and salt, add two well beaten eggs and a very little milk, if potatoes are
not moist. Beat the mixure unil very light, turn into buttered dish and
bake in quite a hot oven 12 hour.
Ethel Johnson Kerkhoff.
ASPARAGUS
After cutting in small pieces, cook till tender in salt water. Pour
off the water, then add butter the size of an egg, 1/2 cup cream, salt,
pepper to taste. Do not allow it to boil and serve while hot.
Mrs. Sarah DeGraw.
TOMATO HASH
Place in a baking dish alternate layers of sliced tomatoes, and chopp-
ed cold meat, well seasoned, and pour two well beaten eggs over the top;
bake 10 minutes in a hot oven. Good.
Mrs. Lena Griffin.
BEETS
Boil young beets tender, be careful not to break the roots while
washing. Whn well done, peel, slice thin, season with salt, pepper, a good
sized lump of butter, vinegar enough to cover, put in the oven till heated
through and serve while hot.
Mrs. Sarah DeGraw.
SPINACH
Wash well and put into a net or bag of coarse muslin kept for the
purpose and boil it in plenty of salt water-all kinds of greens should
be boiled in plenty of water, else they will be bitter-drain your spinach
thoroughly, put in a dish with generous dots of butter a little salt and
pepper.
Mrs. L. L. Bensley.
GREEN BEANS (String)
String and break them into pieces then cook two hours in water on
top of a piece of pork the beans will improve the taste of the pork and
the prok will improve the beans.
Mrs. Emma Dana.
CARROTS WITH CORN
Chop three boiled carrots, and add to them 142 can corn, season with
salt and pepper 1 cup milk, 1 cup bread crumbs, 1 tablespoon butter. Bake
12 hour.
Mrs. W. G. Tompkins.
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“ARCH PRESERVER”
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SUCCESSFUL COOKS NEED
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KITCHEN UTENSILS
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and TIN WARES
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that stay sharp
MAKE US A CALL
FRANK TRUDE
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60
VEGETABLES
FOR YOUR OWN RECIPES
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VEGETABLES
61
FOR YOUR OWN RECIPES
BENSLEY'S DYERS AND CLEANERS, PHONE 335


PUDDINGS
67
DELICATE PUDDING
One cup granulated sugar, 1 cup sweet milk, 1 egg, butter size of an
egg, 1 cup raisins, 2 teaspoonfuls baking powder, flour to stiffen as for
cake. Steam in buttered baisin 1 hour. Mrs. E. J. Russell, Old Mission.
STEAMED PUDDING
One egg, 2 tablespoons sugar, 1-2 cup molasses, 1-2 cup hot water, 2
tablespoons melted butter, 1 teaspoon soda, 11-2 cups flour, 1 teaspoon
salt. Steam 1 hour. Sauce for this pudding-1-2 pint whipping cream,
2 eggs, 1 cup pulverized sugar. Beat all together.
Mrs. W. F. Wilson, R. 1, Traverse City.
APPLE FRITTERS
One egg, 11-3 cup flour, 2 teaspoons baking powder, a little salt, 2-3
cup sweet milk, 3 sour apples chopped. Beat eggs, salt, milk, thn the flour
and baking powder, last the apples, drop in hot fat from spoon. Serve
with maple syrup.
Miss Nellie Kroupa.
APPLE LOAF WITH OATMEAL
Pare and slice several apples, place a layer in a well buttered dish, then
a layer of well cooked oatmeal. Place in oven and bake 20 minutes. Serve
with sugar and cream.
Mrs. W. F. Wilson.
SNOW PUDDING
Two and one-half cups hot water, 1 cup sugar, juice of 1 lemon, 2
heaping tablespoons cornstarch. Let boil and when cool add 1 egg white
beaten stiff.
Sauce for Above.—1 pint milk, 1-2 cup sugar, 1-2 tablespoon flour, 1
egg yolk, 1-2 lemon rind (grated).
Nellie R. Baldwin.
VEGETABLE PUDDING
One cup grated carrot, 1 cup grated potato, 1 cup brown sugar,
seeded raisins, 1-2 cup chopped suet or butter, preferably suet; 1 teaspoon
soda put dry into 1 heaping cup flour, 1-2 teaspoon each of cinnamon and
cloves, no water for wetting—the juice from vegetables is enough; steam
in 3 one pound baking powder cans, fill half full and cover 142 hours; un-
cover and brown in over 1-2 hour. Sauce-1 cup pulverized sugar, 1 table-
spoon butter, mix well, then stir in white of one egg, unbeaten, now beat
well; this sauce will serve four people.
Nellie R. Baldwin.
PUDDING DELUX
One egg,.1-2 cup molasses, 2 tablespoons sugar, 2 tablespoons melted
butter, 1 1-2 cups flour, 1 teaspoon soda, beat well and add 1-2 cup boiling
water. Steam 1 hour. Sauce-1 cup sugar, 1 tablespoon flour, 1 table-
spoon butter, 1 egg, well beaten, 2 cups hot water, flavor with lemon.
Mrs. Francis Lardie.
CHERRY PUDDING
One tablespoonful of butter, 2 cupfuls of sour milk, 1 egg, 1-2 cup of
sugar, 1 quart (herries, 1-2 tablespoonful of soda, 2 cups of flour or enough
to make as thick as for cakes. Stone the cherries, beat the eggs light with-
out separating, add the sugar gradually and when light, the butter melted.
Dissolve the soda in a little warm water add to the sour milk, and add this
to the batter alternately with the flour. Beat until light and smooth, add
the cherries and steam for 3-4 of an hour.
Ida Golden Lardie.
1 cup
BENSLEY'S DYERS AND CLEANERS, PHONE 335


Fleischmann's Yeast
ON CRACKERS
OR BREAD
IN FRUIT JUICES
OR WATER
OR JUST PLAIN
Take One to Three Cakes a Day
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PUDDINGS
69
CHOCOLATE PUFF BALLS
One tablespoon butter, 1-2 cup sugar, 1 egg, 2 tablespoons cocoa, 1-2
cup sweet milk, 1 teaspoon vanilla, 1 heaping cup flour, 1 teaspoon baking
powder. Mix and put in well buttered cups, steam 1-2 hour.
Sauce for Above.—1-2 cup sugar, butter size of large egg, 1 heaping
tablespoon flour, 1 cup water, flavor with vanilla and cook over steam.
CHOCOLATE PUDDING
One pint milk, 2 tablespoons cocoa, 1 cup sugar, 1-2 teaspoon salt, 2
tablespoons cornstarch, 1 tablespoon flour, stir to a paste with milk, then
add to boiling milk. When cooked add one teaspoon vanilla. Serve with
plain or whipped cream.
Ida Golden Lardie.
SUET PUDDING
oven.
One cup suet (chopped fine), 1 cup molasses, 1 cup sour milk, 1 cup
chopped raisins, 1 teaspoon salt, 1 egg, 1 teaspoon soda, 2 cups full of gra-
ham flour, 1 cup white flour, steam 3 hours.-Mrs. L. P. Zoulek, Peninsula.
AN EASY SHORT-CAKE
Large enough for Six People.
Sift 2 cups of flour with 1 heaping teaspoon baking powder, 1 scant
teaspoon soda and a little salt. Moisten this with about 3-4 cups of sour
cream which has been diluted a little with buttermilk. Bake in quite a hot
Mrs. Roy Holmes.
A GOOD FRUIT PUDDING
Put 1 pint of Windsor cherries with 1 scant pint of water on stove to
come slowly to a boil. Stir in the fruit, 3-4 cups of sugar and 1 heaping
teaspoon of flour. Make a batter of 1 cup of flour, 2 teaspoons baking
powder, salt, and 1-2 cup of rich milk. This batter makes about six dump-
lings. Drop from teaspoon into the boiling fruit and let cook slowly for
15 minutes after covering tight.
Lura Holmes.
Mrs. John Holmes.
SUET PUDDING
One cup fine suet, 1 cup brown sugar, 1 cup sweet milk boiling hot, 3
cups flour, 2 teaspoons soda, 1-2 teaspoon salt, 1 cup raisins. Steam 3
hours.
Mrs. Loren Caster.
CHERRY PUDDING
One large cup Montmorency cherries, 1-2 cup sugar, 1 cup water, 2
tablespoons soft butter, 2 cups flour, 2 baking powder, teaspoon salt,
put in pudding mold. Steam 1-2 hour. Make a sauce of 1 cup sugar and
2 cups of cherry juice, and 1 of water, thicken with flour or cornstarch.
Mrs. Wm. Tompkins Sr.
BAKED APPLE TAPIOCA PUDDING
This is a nice dish baked in a Pyrex Baking Dish.
Soak 1 cup of Tapioca 1 hour, add 4 cups of milk and 1 of cream, 1-2
cup sugar, peel and core six tart apples and place in a baking dish. Fill
center of each apple with sugar, butter and cinnamon (put the butter at
the bottom), then pour the tapioca over the apples and bake until tender.
This is nice served hot or cold, with plain or whipped cream.
Katherine Bagley Marshall.
BENSLEY’S DYERS AND CLEANERS, PHONE 335



Healthful
Reliable
Economical
ROYAL
BAKING POW
DER
The prudent
housewife avoids
substitutes, which may
contain alum, and uses
ROYAL
BAKING
POWDER
Absolutely Pure
Made from Cream of Tartar,
derived from grapes.
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72
PUDDINGS
FOR YOUR OWN RECIPES
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PIES
77
PIE CRUST FOR ONE PIE
One cup of flour, little salt, 2 rounding tablespoons shortening, 3 table-
spoon's cold water.
Eunice Christopher.
RAISIN PIE FOR 1 PIE
Two cups boiling hot water, 1 scant cup sugar, 1 tablespoon butter, 1
cup raisins, when boiling add 1 tablespoon flour, 1 tablespoon cornstarch
mixed smooth in a litle cold water. Let cook till thick.
a
CHOCOLATE PIE
One and one-half cups milk, 3-4 cup sugar, 3
eggs, 2 tablespoons
Hannah's Best flour, 1 tablespoon cornstarch, 1 square Baker's chocolate,
1 teaspoon vanilla, 1-4 teaspoon salt. Add to the scalding milk the moist-
ened flour and cornstarch and yolks of eggs. When this is thick and well-
cooked add sugar, salt chocolate and vanilla. Pour into a previously baked
crust and cover with a meringue made of the well-beaten whites of the
eggs and a tablespoon of sugar. Return to the oven to brown. This recipe
makes one large pie.
Ruth Lackey Mills.
BUTTER SCOTCH PIE
One heaping cup brown sugar, butter size of an egg, cook together un-
til thick and waxy. Then add 1 1-2 cups milk, 3 egg yolks, 2 tablespoonsful
flour. Mix together and stir into waxy mixture, cook till thick, put in pie
shell that has been baked. Use whites or meringue. Put in over till light
brown.
Ivy M. Brown.
BUTTER SCOTCH PIE
One cup brown sugar. 2 eggs, 2 tablespoons flour, 1 cup cold water, 2
tablespoons butter, 1 teaspoon vanilla. Mix sugar and flour together, add
,water gradually and stir over the fire until thick, add the egg yolks and
buter, then vanilla. Fill baked crust, beat the whites of eggs to stiff
froth, add 2 tablespoons sugar. Put this on top and brown in a slow oven.
Laura E. Willobee.
SHEPHERD PIE
One pound mashed potatoes, 1-2 pound cold meat, 1-2 ounce butter, 1
slice of onion, 1-2 gill of gravy, a little milk, pepper and salt. Cut meat
into slices and season. Grease a pie dish and line it with a part of the
mashed potato, put in the meat mixed with the gravy and onion, then put
the remainder of potato over the top, smooth with a knife and sprinkle
with bread crumbs and bits of butter, hen bake for 20 minutes.
Mrs. George Bourasaw.
BUTTER SCOTCH PIE
Two cups cold water and 1 cup brown sugar, heat. Take 1 half cup
butter, put butter in frying pan and brown it well but do not burn, 3 table.
spoons of flour and one of white sugar. Mix with little water until
smooth. 2 eggs add yolks to flour and sugar, save the whites for frosting
flavor with vanilla.
Mrs. Dudley Griffin.
SWEET POTATO PIE
Two cups cold sliced sweet potato (1-2 inch thick) that have been
boiled and peeled Sauce for Pie.-3 tablespoons Mazola Oil, 1-2 cup
brown sugar, 1-2 teaspoon salt, 1 tablespoon Karo crystal white, 2 Table-
spoon lemon juice, 3 tablespoons vinegar, 3 tablespoons water, 1 tablespoon
cornstarch. Make crust and fill with potatoes. Pour sauce
them.
Sprinkle over with 2 tablespoons brown sugar and a bit of nutmeg. Put
on top crust and bake.
Zeneda M. Amoitte.
a
over
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78
PIES
LEMON PIE
One cup sugar, butter size of an egg, 2 tablespoons cornstarch or flour
wet up with cold water, 1 large lemon, juice and rind, 2 cups iling water.
Boil up in double boiler until thick, when nearly cool add yolks of 2 eggs.
Fill baked pie crust. Make meringue of whites of 2 eggs, put on pie and
brown in oven.
Mrs. A. Miner.
PUMPKIN PIE
One cup stewed pumpkin, 1 cup sugar, 1 cup milk, 1 egg, 1 teaspoon
cloves, 2 teaspoons cinnamon, 1-2 teaspoon ginger, 1 teaspoon salt.
Mrs. Maycroft.
REAL CREAM PIE
Make a rich crust and bake, pricking it so the air may escape. One
cup of rich sweet cream, the white of 1 egg, 1-2 cup of sugar. Whip all
together and fill the baked crust. Flavor to suit taste.
Mrs. Emma P. Bagley.
CREAM PIE
Place on stove in earthen dish 1 pint of milk, 1 cup of sugar, a lump
of butter the size of an egg. Allow this to come to a boil, then stir in 2
tablespoons of flour moistened with water, boil 2 or 3 minutes, then cool
and add 2 eggs, beaten and vanilla or lemon to taste. Put in tins and bake
until firm. Reserve white of 1 egg and with this beaten with 1 tablespoon
of sugar, frost the top. Bake crust before filling. Mrs. Peter Ayres.
RAISIN PIE
One cup raisins put in a sauce pan and cover with water, let come to
a boil and cook for 5 minutes, add a small half cup sugar as to suit the
taste, a small piece ofbutter, 2 tablespoons vinegar and thicken to suit the
taste. Can be baked in two cruss, or one. If one crust is used when baked,
cover with whipped cream. It is delicious, try it. Mrs. James Lardie.
BANANA PIE
The yolks of 2 eggs, 1-2 cup sugar, 2 large bananas, beat the yolks and
sugar to a cream, peel, mash bananas, beat into the eggs to which has been
added a large cup milk, bake in one crust, when done cover with meringue
made with whites of the eggs. Serve cold.
Mrs. James Lardies, Old Mission.
SOUR CREAM PIE
One cup sour cream, 1 cup sugar, 1-2 cup ground raisins, 1-2 teaspoon
cinnamon, 1-4 teaspoon cloves, 1-4 teaspoon nutmeg, 1 teaspoon cornstarch,
yolks of 2 eggs. Cook all together in double boiler. Put in crust that has
been baked and cover top with meringue made with the whites of the eggs.
Put in the oven to brown slightly.
Mrs. E. P. Allen.
BUTTER SCOTCH PIE
One cup brown sugar or 1-2 brown and 1-2 white, 8 tablespoons butter,
1 cup milk, 1 teaspoon vanilla, 3 tablespoons flour, 2 eggs, yolks well beat
Mix flour and sugar, add egg yolks and milk, then butter and cook in
double boiler until thick. Add flavoring. Put in previously baked crust
and add meringue of the beaten egg whites and a tablespoon of sugar, re-
turn to the oven and brown slightly.
Mrs. Beatrice I. Jones.
en.
BENSLEY’S DYERS AND CLEANERS, PHONE 335


DOUGHNUTS
“Doughnuts always please a boy,
Which mother makes just so.
He does not have to climb the trees
To knock them down you know.”
DOUGHNUTS
One-third cup sour cream, 1 1-2 cups buttermilk, 1 1-2 cups sugar, 4
eggs, 1-2 teaspoon soda, 3 teaspoons baking powder, cinnamon. nutmeg.
flour to roll, not to stiff.
Kittie Lardi.e
FRIED CAKES
One cup sugar, 4 tablespoons melted butter, 2 eggs. Beat well, then
add 1 cup buttermilk in which 1 teaspoon of soda has been dissolved. Use
about 5 cups pastry flour with 1 teaspoon of baking powder sifted into it.
Mix sparingly, roll out and cut. Fry in piping hot lard.
Mrs. John Kroupa.
DROP DOUGHNUTS
Two and one-half cups flour, 3 heaping teaspoons baking powder, 1-2
teaspoon salt, 5 tablespoons sugar, sift all together and add 2 eggs, beaten
separately and 1-2 cup sweet milk and 1 tablespoon melted butter. Mix
well and drop with teaspoon in hot lard.
Elizabeth Griffin.
CRUELLERS
Take 2 eggs, 2 cups sugar, pinch of salt, and 4 tablespoonfulls of
melted lard and beat all well together. Stir into a pint of buttermilk, 1
rounding teaspoon of soda until it foams. Mix all together with enough
flour to make a soft dough. Work out flat on the board, cut into shapes,
and fry in hot lard. Be careful and not make to stiff with flour.
Cora Burton.
DOUGHNUTS
Two eggs, 1 cup sugar, 1-2 teaspoon salt, 1-4 teaspoon nutmeg, 1-2
cup sour cream, 1-2 cup buttermilk, 1 teaspoon soda, 1 teaspoon baking
powder, 4 cups flour. Fry in hot lard.
Mrs. John D. Marshall.
DOUGHNUTS
Three eggs, well beaten, 1 cup sugar, 2 tablespoons shortening, 11-4
cups sweet milk, 3 cups flour, 5 teaspoons baking powder. Season with
nutmeg.
Ida Golden Lardie.
DOUGHNUTS
Take 2 eggs, 1 cup and half sugar, 1 cup buttermilk, 1-2 cup thick
sour cream, 1 teaspoon salt, 1 teaspoon soda, 1-2 teaspoon cream tartar,
flour enough to make a stiff dough, flavor to suit taste. Roll them and
fry in hot lard.
Mrs. Toney Zoulek.
FRIED CAKES
One cup sugar, 2 eggs, 1-2 cup sour cream, 1-2 cup buttermilk, flour
for a soft dough. Fry in hot lard, 1 level teaspoon soda, nutmeg.
Mrs. 'Nora Eiman.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


82
DOUGHNUTS
DOUGHNUTS
One and one-half cups sugar, 4 tablespoons melted lard, 11-2 cups
sweet milk, 3 eggs, 1 teaspoon vanilla, pinch of salt, 4 teaspoons baking
powder, a pinch of soda, flour enough to roll out. Mrs. J. R. Blizzard.
FRIED CAKES
One large cup sugar, 3 eggs, 3 tablespoons shortening, 1 cup sweet
milk, 1 teaspoon soda, 2 teaspoons cream of tartar, salt, seasoning and
flour.
Luella K. Johnson.
FINE FRIED CAKES
Two cups buttermilk, soda, 2 eggs, 11-2 cups granulated sugar, 6
tablespoons melted lard, season to taste, little salt, mix soft, fry in hot
lard, (1-2 cup sour cream improves them greatly. Nellie Baldwin.
FRIED CAKES
One cup sugar, 1 cup sweet milk, 2 eggs, 2 tablespoons melted butter,
1 large teaspoon baking powder, a little salt, 1-2 teaspoon nutmeg, flour to
make batter not too stiff, and fry in hot lard. Mrs. Della Kirkpatrick.
FOR YOUR OWN RECIPES
BENSLEY’S DYERS AND CLEANERS, PHONE 335


84
CAKES
0. D. CAKE
Boil together till thickened, half a teacupful of milk, the yolk of an
egg and a quarter of a cake of chocolate or a heaping tablespoonful of
cocoa. Cool, and then add a teacupful of sugar, a tablespoonful of butter
and half a teacupful of milk. Thicken with 2 teacupfuls of flour, into
which baking powder has been sifted. Flavor with vanilla; make into
layers; put together by boiled icing.
Miss Marguerite Zoulek.
An old Herald Cook Book Recipe and a good one.
COFFEE FRUIT CAKE
One cup of butter, 1 cup of brown sugar, 1 cup of molasses, 1 cup of
cold strong coffee, 4 cups of flour, 1 egg, 1 teaspoon soda, 1 teaspoon cinna-
mon, 1-2 teaspoon cloves, 1-2 teaspoon allspice, 1-2 a nutmeg, 2 teaspoons
lemon extract, 1-4 of a pound of citron, 2 cups of currants, 2 cups of rais-
ins, stoned, and floured. Baked slowly and set away a week or so before
cutting. This is an excellent, and if properly made, you will be compli-
mented on your "splendid Fruit Cake.” The quantity of fruit can be
varied to suit the occasion. If raisins are boiled for a minute or two they
can be stoned with very little trouble.
PORK CAKE
One lb. of pork, chopped fine, 1 lb. raisins, 1 pint of boiling water
turned on the pork, 2 1-2 cups of brown sugar, 2 1-2 cups of molasses, 1
tablespoon each of cinnamon and cloves and nutmeg, 1 teaspoon full of
soda, 2 eggs and 8 cups of flour. This needs to stand about 2 weeks before
cutting
Mrs. J. Christopher.
SWEET CREAM CAKE
Two eggs, broken in a cup, fill with sweet cream, (beat together well),
1 cup sugar, 11-2 cups flour, 1 teaspoon baking powder, pinch of salt,
seasoning.
Lizzie L. Ladd.
NUT CAKE
One-half cup butter, 11-2 cups granulated sugar, 3-4 cup milk, 2 cups
flour, 2 teaspoons baking powder, 1 cup nut meats, chopped fine, whites of
4 eggs, beaten. Sift flour and baking powder three times. Cream sugar
and butter then milk and flour, lastly the nut meats and egg whites.
WHITE LAYER CAKE
One cup sugar, 2-3 cup butter, cream together, 1 cup sweet milk, 2 1-2
cups flour with 2 teaspoons baking powder, then the beaten whites of 2
a little vanilla.
Mrs. Perry Fouch.
ONE EGG LAYER CAKE
One cup sugar, butter size of an egg, 1 egg, well beaten, 1 cup sweet
milk, 2 1-2 cups flour, 1 teaspoon vanilla, 2 teaspoons baking powder, sifted
in the flour.
Mrs. Perry Fouch.
MOLASSES LAYER CAKE
One cup molasses, 1-2 cup sugar, 2 eggs, 4 tablespoons of butter,
cinnamon and cloves, 1 teaspoon of soda, 1-2 cup buttermilk, 2 cups of
flour, chopped raisins between.
Mrs. W. M. Coddington.
MOLASSES CAKE
One-half cup of molasses, 1-2 cup of sugar, 1-2 cup of cold coffee, 1-2
cup of shortening, 1 teaspoon of soda, 1-2 teaspoon of cloves, allspice, a
little salt, 1 egg.
Mrs. W. M. Coddington.
BENSLEY’S DYERS AND CLEANERS, PHONE 335


CAKES
85
DEVILS FOOD CAKE
One cup of sugar, 1-4 cup of butter, 1 egg, 1-4 cup sour milk, 1 tea-
spoon of soda in sour milk, 1 teaspoon vanilla, 1 large cup flour, 1-2 cup
of boiling water, 3 teaspoons of cocoa in water. Mrs. W. M. Coddington.
ORANGE FILLING FOR ORANGE CAKE
Beat 1 egg, add 1 cup sugar, 2 tablespoons butter and the grated rind
and juice of 1 orange. Stir and cook over boiling water, until the mixture
is thick and smooth.
Mrs. Frank Kroupa.
ORANGE CAKE
Beat 1-4 cup of butter to a cream, gradually beat 1-2 cup sugar, beat
2 eggs without separating the whites and yolks, beat in 1-2 cup sugar, then
beat the whole in the butter mixture. Add the grated rind and juice of 1-2
orange, 1-2 cup milk and 13-4 cups flour, sifted with three level teaspoons
of baking powder. Bake in two layers together with orange filling, sift
powdered sugar on top.
Mrs. Frank Kroupa.
DEVILS FOOD, TWO LAYER CAKE
Mix 1 tablespoon butter and 1 of lard with 11-2 cups of brown sugar
(or 1 cup granulated sugar), 1 egg wellbeaten, 11-2 tablespoons cocoa,
1-2 teaspoon cloves and cinnamon. Then add 3-4 cup sour milk, 1-2 tea-
spoon soda, sift in 1 1-2 cups flour, and stir in 1 cup raisins.
Nellie R. Baldwin.
WHITE LAYER OR LOAF CAKE
One cup sugar, 1 tablespoon butter, 2-3 cup sweet milk, 11-2 cups
flour, 3 level teaspoons baking powder, 1 teaspoon lemon, whites of 2 eggs.
Use yolks for frosting with powdered sugar and 1 teaspoon vanilla.
Nellie R. Baldwin.
SANDWICH CAKE
One-half cup butter, 1 cup sugar, 1-2 cup sweet milk, 1 1-2 cups flour,
2 teaspoons baking powder, whites of 3 eggs. Save out 3 tablespoons of
batter, bake rest in 2 layers. Add to the batter saved, 1-3 cup molasses, 1-2
cup chopped raisins, teaspoon of cinnamon, 1-2 teaspoon of cloves, and
little more flour. Put between 2 white layers with frosting.
Nellie R. Baldwin.
WEDDING CAKE
Two lbs. raisins, seedless, 2 lbs. currants, 1-2 lb. citron, 1-2 lb. lemon
and orange, 1 lb. brown sugar, dark, 1 lb. butter, 1 doz. eggs, 1 wine glass
brandy, 1 wine glass French wine, 1 teaspoonful each of cloves, cinnamon,
allspice and mace, 2 teaspoonfuls of soda, 1 cup New Orleans molasses,
flour to make a stiff batter.
Mrs. Lulu D. Leighton.
CHOCOLATE CAKE OR DEVILS FOOD
One-half cup butter, 1 1-2 cups sugar, 4 eggs, 1-2 cup milk, 4 table-
spoons hot water, 2 ozs. chocolate, 1 3-4 cups flour, 2 teaspoons baking
powder. Cream the butter and sugar, add the beaten yolks then melted
chocolate with hot water, milk, flour, with baking powder and last the
beaten whites of the eggs, vanilla.
Mrs. W. F. Wilson, R. 1, Traverse City.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


CAKES
91
GINGER BREAD (Very Good)
One cup molasses, 1-2 cup butter or lard, add to this 2 scant teaspoons
soda after dissolving in 1 cup boiling water. Beat well and add 1-2 cup
sugar, 1 teaspoon ginger, 1 of cinnamon, and 1-4 teaspoon cloves, 2 1-2
cups flour and lastly add 2 eggs.
Silvia Ghaston.
SOFT GINGER BREAD
One-half cup sugar, 1 cup molasses, 1-2 cup butter, 2 teaspoonfuls
soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon ginger, 2 1-2 cups
flour, 1 cup hot water, 2 well beaten eggs. Very good.
LADY BALTIMORE CAKE
One-half cup butter, 11-3 cups granulated sugar, sifted, 1 cup cold
water, 3 even cups Swans down cake flour, sifted three times before
measuring, 2 rounded teaspoons baking powder (Royal), whites of 4 eggs.
Flavor with 1-4 teaspoon of almond extract and 1-2 teaspoon of vanilla,
mixed. Cream the butter and sugar, add 1-3 of the water with 1 cup of the
flour, beat thoroughly and add second cup of flour, continue beating into
the last cup of flour sift the baking powder, and add to the others, then
the rest of the water. Flavor and then fold in the stiffly beaten whites
carefully. This will make 3 layers 12 inches square or 2 layers 14 inches
square. Layer cakes require a hotter oven than loaf cakes,
FILLING FOR LADY BALTIMORE CAKE
Grind together in the meat grinder 1-2 lb. of figs, 1-2 lb. of pecans or
English walnuts and 1-4 lb. of raisins. Make a boiled icing of 2 cups of
granulated sugar, 1-2 cup water, whites of 2 eggs. Boil sugar and water
together gently without stirring until it threads from the spoon, turn this
mixture slowly in the stiffly beaten whites of the eggs, beat while turn-
ing on the hot liquid. Continue beating until of the right consistency to
spread, leave out 1-3 and into the rest stir the fruit and nuts. Spread the
fruit icing between the layers and on the top and over this spread the plain
white icing. This is one of the most delicious cakes and has been much
sought after by readers of Owen Wistar's interesting story of Lady Balti-
Georgia Hans Hocksted, 2910 Grand Blvd., E., Detroit.
WHITE CAKE
One cup sugar, 1 tablespoon cottosuet, 1 teaspoonful vanilla or lemon,
1 cup sweet milk, 2 cups flour, 1 teaspoon salt, 2 teaspoons baking powder.
Beat all together then add the whites of three eggs beaten light. Bake in
layers or a loaf.
Mrs. Della Kirkpatrick.
CLOTH OF GOLD CAKE
One cup granulated sugar, 4 eggs, 4 teaspoons baking powder, 3-4 cup
water or milk, 1-2 cup butter or margarine, 1 cup powdered sugar, 3 cups
sifted flour, 1 teaspoon each vanilla and lemon, small pinch of salt. Beat
egg yolks till lemon color, and then cream with granulated sugar. Warni
the shortening but do not melt it, and add, mixing thoroughly. Sift together
baking powder and flour, then sift the mixture into the egg-butter com-
pound. Last add the water, stir but do not beat, until smooth, then turn
into pan lined with greased paper. Bake in a moderate oven for 30 minutes,
Turn out of pan to cool. Use any preferred icing. Makes a delicious layer
cake with pineapple filling.
Mrs. F. Ghering.
PINEAPPLE CREAM
Cream 1 cup full of confectioner's sugar with 2 tablespoons of butter,
then add 1-2 cup of chopped pineapple with enough juice to spread.
Mrs. T. Ghering.
more.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


CAKES
93
SPICE CAKE
One and one-half cups sugar, 2 tablespoons butter, pinch of salt, 2
eggs, cream all together then add 1 cup sour milk, 1 teaspoon soda, 2 cups
flour, 1 teaspoon of baking powder, add nutmeg, cinnamon and lemon
extract.
Mrs. H. Seel.
SPICED LAYER CAKE
Three-fourths cup butter, 1 cup water, 3 cups flour, 2 cups sugar, 1 1-2
teaspoons cinnamon, 1 1-2 teaspoons cloves, 1 teaspoon nutmeg, 3 even tea-
spoons baking powder, 4 eggs. Cream the butter and sugar, add yolks of
eggs, beat well then add water and flour in which spices and baking powder
are mixed, last the well beaten whites of the eggs. Mrs. J. F. Drew.
WHITE LAYER CAKE
One-half cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups flour in
which is sifted 3 small teaspoons of baking powder, whites of 4 eggs beaten
to a froth, 1-2 teaspoon lemon.
Mrs. J. F. Drew.
ANGEL CAKE
Whites of 11 eggs, beat slightly, add 1 teaspoon cream tartar, beat
until stiff, 1 1-2 tumblers sugar, 1 tumbler flour, sift sugar four times, sift
flour four times, add sugar to the whites slowly beating then add flour
slowly by spoonful, 1 teaspoon vanilla. Bake 40 minutes in slow oven.
Mrs. Chas. Swaney.
EXCELLENT CHOCOLATE CAKE
One tablespoonful of cocoa, 1 tablespoonful of shortening, melt these
together, add 1 cupful of sugar, 1 cupful of buttermilk, 1 1-2 cupfuls of
flour, 1 even teaspoonful of soda, dissolved in buttermilk, 1 teasoponful
of cinnamon, 1 teaspoonful of vanilla.
Helen I. Willobee.
SOUR CREAM CAKE
One cup sugar, 2 eggs, 1 cup sour cream, 1-2 teaspoon soda, 2 cups
flour, sifted, 11-2 teaspoon baking powder, 1 teaspoon, lemon.
Mrs. L. P. Zoulek.
APPLE SAUCE CAKKE
One cup sugar, 1-2 cup shortening, 1 cup unsweetened apple sauce, 1
teaspoon soda, 1 3-4 cups flour, 1-2 teaspoon cinnamon, 1-2 teaspoon cloves,
a little nutmeg, a little salt, 1 cup raisins.
Mrs. L. P. Zoulek.
BREAD DOUGH CAKE
One cup bread sponge, 2 cups brown sugar, 1 cup sour cream or 2
tablespoons lard in a cup and then fill the cup with buttermilk, 1 teaspoon
soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 2 cups flour, bake in a
medium slow oven.
Mrs. Charlie Cooper.
MOLASSES CAKE
One egg, 1 cup sugar, 1 cup molasses, 1 cup sour milk, 1 teaspoon
cinnamon, 1 teaspoon ginger, 1 teaspoon soda, flour to make a batter not
too stiff.
Mrs. Charlie Cooper.
A GOOD TWO LAYER CAKE
One cup sugar, 1 heaping tablespoon of cottosuet, 1 egg, a little salt
about 1-2 teaspoon, 1 cup sweet milk, 11-2 cups sifted flour 2 teaspoons
baking powder, flavor to suit your own taste. Mrs. D. V. Hamilton.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


94
CAKES
ELLENS NUT CAKE
Break 3 eggs into a mixing bowl and beat till very light, add 2 very
scant cups of sugar and 5 tablespoons melted butter. Mix well and add
alternately 1 cup of milk and 3 small cups of flour sifted with 2 teaspoons
of baking powder. Add a little salt and 1 1-2 teaspoons of flavoring. This
makes a nice large cake and can be baked in either layers or loaf.
Mrs. Roy Holmes.
FUDGE CAKE
Cream 1 large tablespoon of butter, add 1 scant cup of sugar and 2
tablespoons of cocoa. Stir well and add 1 well-beaten egg, 1 1-2 cups but-
termilk, 1 small teaspoon soda, salt, and 11-2 cups of flour. Stir well
again and add 1-4 cup of boiling water and 1 teaspoon vanilla. This cake
can be baked in two layers or loaf cake and can be put together with any
filling
Mrs. Roy Holmes.
ROLL JELLY CAKE
Four egg, well beaten, 1 cup sugar, a pinch of salt, 3 desert spoons
milk, 1 cup flour, 1 teaspoon baking powder, flavor to taste. Bake in
dripping pan, when done spread with jelly and roll while warm.
May G. Mills.
GOOD SPONGE CAKE
Four eggs, well beaten, 2 cups sugar, 2 cups flour, 2 teaspoons baking
powuer, a little salt, flavor with lemon, add slowly 1 cup of hot water.
This makes a large cake in dripping pan and is very nice with ice cream.
Mrs. J. G. Mills.
NOT BETTER THAN THE BEST BUT BETTER
THAN THE REST, CAKE
One cup sugar, 3 tablespoons melted butter, 2 eggs, save out the white
of one for frosting, 2 tablespoons molasses, 1 cup buttermilk, 1 teaspoon
soda, 1 2-3 cup flour, 1 teaspoon Royal baking powder, season with spices
to suit taste, a little cinnamon, nutmeg and cloves. Cooked Frosting-
1-2 cup brown sugar, 1-2 cup water, cook until it hairs, 1-2 cup chopped
raisins, beaten whites of 2 eggs, beat until stiff enough to ice the cake.
This makes a three layer cake.
Grace Moon.
EGGLESS CAKE
One cup sugar, 2 tablespoons butter, 1 cup sour milk, 1 teaspoon soda,
2 cups flour, 1 cup raisins or currants, or nuts, 1 teaspoon cinnamon, 1-2
teaspoon cloves, 1-2 teaspoon nutmeg.
Elizabeth Griffin.
SPICE CAKE
One cup brown sugar, 1 egg, 1-2 cup lard or drippings, beaten well
together, then gradually add 1 cup buttermilk stirring all the time, 2 cups
flour, 1 teaspoon soda, 1 teaspoon cinnamon, 1-2 teaspoon, 1-2 teaspoon
nutmeg. Sift together, and add after which add 3-4 cup raisins chopped
and dredged with flour.
Mrs. Lulu Tompkins.
CAKE
Take 1 cupful of sugar, break 2 eggs into a cup and fill it up with
sweet cream; add a pinch of salt, 2 teaspoonfuls of baking powder, and 2
cupfuls of flour. Flavor with lemon and bake in small patty tins. They
must not be filled over half full. It will make about 18 cakes. Make the
same recipe in three deep tins, and spread with jelly. It may be baked in
two shets and placed together with sliced bananas, icing, or fig jam. A
lemon jelly spread over the three layers makes a good lemon cake. It may
be baked in one long sheet.
Emily Shetterly.
BENSLEY'S DYERS AND CLEANERS, PHONE 335


CAKES
95
COCOA CAKE
Two scant cups sugar, 2 heaping tablespoons butter, 2 eggs, cream to-
gether, add 2 tabiespoons cocoa, dissolved in hot water, 1 cup sour milk,
1 teaspoon soda, 2.1-2 cups (well sifted) flour, 1 teaspoon baking powder,
salt, vanilla. Medium oven
Elizabeth Griffin.
DEVIL'S FOOD CAKE
One cup sugar, 1 heaping tablespoon butter, yolk of 1 egg, 1 cup sweet
milk, 21. 2 cups *lour (scant), 1 scant teaspoon soda, 1 scant teaspoon
baking powder, 3 desert spoons cocoa, 1 teaspoon vanilla, 3 tablespoons
cold water use white of egg for frosting.
Mrs. John Marshall.
WHITE CAKE
One-half cup but er, 2 cups sugar, 1 cup sweet inilk, 3 cups flour in
which has been sifted 1 small teaspoons baking powder, whites of 4 egg's,
beaten to a stiff froth. Beat the butter and sugar to cream then stir in
milk and a little at a to ve add the whites. Bake in layers or in loaf.
Ella Drew.
YELLOW CAKE
One cup sugar, 1 heaping tablespoon of butter, 2 eggs, cream together
an add 1 1-2 cups flour (weli sifted), 2 teaspoons baking powder, pincii of
salt, flavoring.
Elizabeth Griffin.
INEXPENSIVE WHITE CAKE
One-half cup sugar, 1 tablespoon butter, 1 well beaten egg, cream to.
gether until very light then add small 1-2 cup sweet milk, and 1 large cup
of flour into which have been sifted 1 teaspoon baking powder. Beat all
together well. Flavor with lemon or vanilla and bake in shallow pan.
Mrs. Roy Lardie.
CAR,41EL CAKE
One cup of sugar, 2 eggs, well beaten, i pint of thick sweet cream, a
pinch of salt, 1 teaspoon of extract. Beat well then add 3 cups of flour,
1 teaspoon of soda, 2 teaspoons Poyal baking powder. Bake in a moder-
ate oven. Frosting—Two cups of light brown sugar, 1 cup of sweet cream,
2 tablespoons butter. Let cook until it forms a soft ball in cold water.
Add 1 teaspoon vanilla.
Mrs. Toney Zoulek.
DEVIL'S CAKE
Two cups light brown sugar, 1 tablespoon butter, 2 eggs, 1-2 cup hot
water, 1-2 cup sour milk, 3 teaspoons cocoa, 1 teaspoon soda, 1 teaspoon
baking powder, 2 cups of flour.
Mrs. Peter Ayers.
RAILROAD SPONGE CAKE
Three eggs, 1 cup of sugar, 1 cup of flour, 1 tablespoonful of water,
half a teaspoonful of soda, 1 teaspoonful of cream of tartar, 1 tablespoonful
of butter, stir well together, and bake in a quick oven.
Mrs. John Franklin.
SOUR MILK CAKE
One cup sugar (scant), 2 tablespoons shortening, 1 egg, well beaten,
1 cup sour milk, 1 teaspoon soda (level), 1 teaspoon baking powder, 2 1-2
cups flour, 1 teaspoon salt, flavor with lemon. Beat sugar and shortening
well together, then add the rest. This is good either loaf or layer.
Mrs. Dulley Griffin.
BENSLEY'S DYERS AND CLEANERS, PHONE 33%


100
CAKES
FLUFF-FILLING
White of 1 egg, beat slightly, add 1-2 cup jelly or jam, 1 cup confec-
tioner's sugar. Beat 20 minutes.
Mrs. H. E. Maycroft.
CARAMEL FROSTING
Two cups light brown sugar, moistened with 1-2 cup sour cream. Let
it boil until it forms a soft ball when dropped in cold water, stir_until it
commences to thicken.
Mrs. Perry Fouch.
MARSHMALLOW FROSTING
One cup sugar, 1-2 cup water. Boil until it threads, pour on stiffly
beaten whites of four eggs and continue beating until quite cool. Good on
Mrs. E. P. Allen.
any cake.
FROSTING FOR NUT CAKE
One cup granulated sugar, 1-2 oz. chocolate, white of one egg, beaten
dry, 1-2 teaspoon vanilla, 1-4 cup water. Boil sugar, chocolate and water
until they form a soft ball in cold water when tested. Pour over egg
white and spread on cake.
CHOCOLATE ICING
Two cups powdered sugar, 6 tbs, melted butter, 2tbs. cocoa, 3 tbs.
cream, 1 tsp. vanilla. Cream butter, sugar and cocoa. Then add cream and
vanilla.
Mrs. W. G. Tompkins.
SOFT FROSTING
White of 1 egg, 1-2 cup granulated sugar and 1 grated apple. Beat
egg, then add sugar slowly, beating constantly, also add grated apple, slow-
ly and beat for ten minutes. Add flavoring and spread on cake. Cut walnut
meats on top. This may be used on cake or on one crust pie.
Mrs. Grace Gleason.
SOUR CREAM FROSTING
One-half cup sour cream, 1 egg yolk, Stir in enough powdered sugar
to spread well, a few drops of vanilla and if desired, a sprinkling of
nutmeats. Very good and easy to make. Margaret and Elizabeth.
MAPLE SYRUP FROSTING
Boil 1 cup maple syrup, or part granulated sugar may be used, until
it hairs when dropped from the spoon, turn slowly on the beaten white
of one egg.
Mrs. Edith Leighton.
CHOCOLATE FROSTING
Melt 1 cupful of granulated sugar in 1-2 cupful of water, cover and
boil three or four minutes, add 2 heaping tabespoonfuls of cocoa and let
melt then take from fire and add one teaspoonful of vanilla and confec-
tioners' sugar enough to make frosting af a consistency to spread well.
If it becomes to thick to spread, add boiling water, a few drops at a
time.
Mrs. Robert Swaney.
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102
CAKES
FOR YOUR OWN RECIPES
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108
B R'E AD
SALT RISING BREAD
Let 1-2 cup of new milk come to a boil and stir in 2 level tablespoonfuls
sweet corn meal, a pinch of salt and a pinch of saleratus, set in a warm
place to rise, which will take about 12 hours if kept warm. As soon as
light stir up a bowl of batter in the usual way simply warm water, flour,
a pinch of salt and saleratus into which stir the light meal and set in a
warm place to rise. When the emptyings are light set the sponge as usual
when this gets light mix and put in the pans, let rise again and bake.
Ida Reese.
STEAMED BROWN BREAD
cans.
Two cups corn meal, 2 cups graham flour, 1 cup white flour, 1 cup
sweet milk, 2 cups sour milk, 2-3 cup molasses, 2 teaspoons soda, 1 tea-
spoon salt, 2 teaspoons baking powder. Steam 2 hours in baking powder
Mrs. A. Miner.
MUFFINS
Two eggs, 1-3 cup of butter, 3 tablespoonfuls sugar, 2 cups sweet milk,
3 cups of flour, add 3 heaping teaspoonfuls baking powder, half teaspoon
salt. Corn meal muffins can be made just the same by leaving out 2 cups
of the flour and add 2 cups of corn meal.
Mrs. Ella Porter.
CORN BREAD
One cupful corn meal, 1 cupful wheat flour, 1 teaspoonful of salt, 1
tablespoon sugar, 1 egg, 1 cupful sour cream, 1 teaspoon baking powder,
2 tablespoons shortening. Scald the corn meal with boiling water and
cool. Beat in egg and sour cream in which the soda has been dissolved,
and add salt, sugar, melted shortening and finally the sifted flour. Beat
the batter hard for a few minutes. And bake 25 minutes in a moderate
Mrs. Joseph Kitchen.
CORN CAKE
One cup sour milk, 1 cup corn meal, 1 cup white flour, 1 teaspoon soda,
1 tablespoon sugar, 1 tablespoon lard, 1 egg, 1 teaspoon salt. Beat lard
and sugar, add beaten egg, milk, soda and lastly meal, flour and salt.
Bake in shallow pan in hot oven.
Mrs. William A. McCool.
FOR YOUR OWN RECIPES
oven.
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BREAD
109
FOR YOUR OWN RECIPES
BENSLEY'S DYERS AND CLEANERS, PHONE 335


Cookies and Small Cakes
COFFEE-GINGER COOKIES
Mix 1 cupful of shortening with 2 cupfuls of white sugar, add 1 cupful
of New Orleans molasses and 3 teaspoonfuls of soda in 1 cupful of hot
black coffee, let the mixture cool, then add 1 well beaten egg, 2 teaspoon-
fuls of vanilla, a pinch of salt and 3 teaspoonfuls ginger sifted with flour
enough to roll out to make a soft dough. Cut out and bake in a quick
Mrs. Chas. Stanek.
oven,
FILLED COOKIES
One egg, 1 cupful of sugar, 1-2 cupful of butter, 1-2 cupful of sweet
milk, 3 1-2 cupfuls of flour, 2 teaspoonfls of cream of tartar, 1 teaspoonful
of soda and 1 teaspoonful of vanilla. Roll thin, put cookies in pan, add 1
teaspoonful of filling slightly spread and place a cookey on top. Filling:-
1-2 cupful of sugar, 1-2 half cupful of water 1 cupful of chopped raisins (or
dates) and 1 teaspoonful of flour. Cook, stirring constantly.
Mrs. Chas Stanek.
CREAM COOKIES
Two cups sugar, 1 cup butter, 1 cup sour cream, 3 eggs, 1 teaspoon
soda, 2 teaspoons cream of tartar, nutmeg and vanilla, flour to roll stiff.
Libbie Gaston.
OAT MEAT COOKIES
Try this recipe for oat meal cookies: One cup raisins, boiled until ten-
der, 1 egg, 1 cup sugar, 1 cup lard, a little salt, 1 teaspoonful soda, dissolv-
ed in 6 tablespoonfuls of water in which the raisins were cooked, 1 heaping
teaspoonful of cinnamon, 2 cups uncooked oatmeal and 2 cups flour, salt,
Mix quite stiff and drop from spoon on greased pans in bits the size of a
walnut. Do not smooth out. This will make fifty good cookies.
Helen A. Altenburg.
BUTTERMILK COOKIES
Two cups brown sugar, heaping cup shortening, 2 eggs, flavor with
nutmeg, 1 cup buttermilk, 1 cup English currants, 1 teaspoon soda, 2 tea.
spoons baking powder, flour enough to roll out, not too stiff.
Mrs. Dudley Griffin.
COOKIES
CORNFLAKE KISSES
Two egg whites, 1 cup sugar, 1 cup cocoanut, 2 cups cornflakes. Beat
egg whites until stiff, gradually add sugar and stir well, add cocoanut and
cornflakes and mix thoroughly. Bake until brown. Mrs. Roland Lardie.
CREAM COOKIES
Two cups sugar, 2 eggs, 1 cup sour cream, 1 cup butter, 1 teaspoonful
soda, 1 teaspoonful lemon extract or 1-2 nutmeg grated, flour enough to
make a dough as soft as can be rolled. To omit the seasoning, and add
ing for cookies:-1 cup of sugar, 1-2 cup of water, let boil till stringy, then
BENSLEY’S DYERS AND CLEANERS, PHONE 335


COOKIES AND SMALL CAKES
113
CREAM COOKIES
One cup butter, 2 cups sugar, 1 cup sour cream, 3 eggs, 1 teaspoonful
saleratus, flavor with nutmeg. A splendid cookey to keep.
Mrs. Minnie Rushmore.
GINGER COOKIES
One cup of sugar, 1-2 teaspoon cloves, 1 teaspoon cinnamon, 2 tea-
spoons ginger, 1 teaspoon salt, 1 cup melted lard, 1 cup molasses, 3-4 cup
hot coffee, 2 teaspoons vinegar, 1 heaping teaspoon soda, flour. Set away
to cool 1 hour and do not roll out thin.
Mrs. W. D. Bagley.
CRY BABIES
One cup of sugar, 1 cup of lard, 2 eggs well beaten, 1 cup of mo-
lasses, 1 cup of hot coffee, 1 teaspoon of cinnamon, 1 teaspoon of ginger,
1-2 teaspoon cloves, 2 teaspoons of vinegar, 1 teaspoon of lemon, 2 tea-
spoons of soda 5 cups of Hannah's Best flour. Drop with teaspoon.
Mary B. Carter.
COOKIES
One cup of sugar, 1 cup of molasses, 1 cup of shortening, 1 cup of sour
milk, 2 teaspoons soda, pinch of salt, ginger or other spices to taste. Frost-
1 cup of English currants makes a pleasant variation. Mrs. T. Ghering.
pour it on to whites of 2 eggs beaten good with a little flavor in. Stir till
quite stiff and spread on cookies.
Mrs. O. Nelson.
GOOD COOKIES
Two cups of sugar, 1 cup of shortening, 11-4 cups of buttermilk, 2
eggs, 2 teaspoonfuls of baking powder and 1 of soda, vanilla.
Mrs. John Franklin.
SUGAR COOKIES
Two cups of sugar, 1 cup of lard, 1 cup of sour milk, 1 teaspoon of
soda, 1 teaspoon of baking powder, 2 eggs, salt, nutmeg, and a teaspoon
of vanilla.
Mrs. Rose Dana.
MOLASSES COOKIES
One cup sugar, 1 cup molasses, 2 eggs, 1-2 cup sour milk, 1 cup sour
cream, 1-4 teaspoon nutmeg, 1-2 teaspoon cinnamon, a pinch of salt, 1 scant
teaspoon soda and 1 teaspoon baking powder in flour enough to stir to
spread in pans, when baked frost with caramel or white frosting_and cut
in squares.
Mrs. Perry Fouch.
SOUR CREAM DROP COOKIES
Two cups sugar, 1 cup butter, 3 eggs, 1 cup sour cream, 1 teaspoon
soda, salt and cinnamon, 2 large teaspoons baking powder, 1 large teaspoon
vanilla, 1 large teaspoon lemon, 1 cup chopped raisins. Mix soft and drop
from a spoon. Bake in a quick oven.
Ella Drew.
OATMEAL COOKIES
One cup sugar, 1-2 cup melted lard, 1-2 cup sweet milk, 2 eggs, 1 small
teaspoon soda, 1 teaspoon cinnamon, 1-2 teaspoon salt, 2 cups flour, 3
cups rolled oats, one can add 1-2 cup chopped raisins.
Ella Drew.
COOKIES
Two cups sugar, 1 cup shortening, 2 eggs, 1 teaspoon soda, 2 tea-
spoons baking powder, flavor with nutmeg.
Mrs. John Franklin.
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COOKIES AND SMALL CAKES
115
OATMEAL COOKIES
One and one-third cups sugar, 1 cup shortening, lard and butter, 2 eggs,
1 teaspoon of soda, 1 teaspoon of cinnamon, 6 tablespoons sweet milk, 1
cup seeded raisins chopped, 3 cups of oatmeal, 1 cup of flour or enough to
make a soft dough.
Luella K. Johnson.
COCOA DROP CAKES
Four tablespoons shortening, 1 cup sugar, 1 egg, 1-2 cup milk, 13-4
cups flour, 3 teaspoons baking powder. 1-2 cup cocoa, 1-4 teaspoon salt, 1
teaspoon vanilla. Cream shortening, add sugar and beaten egg. Beat well
and add milk slowly. Sift flour, baking powder, salt and cocoa into mixture.
stir until smooth, add vanilla. Put 1 tablespoon of batter into each greased
muffin tin and bake in moderate oven about 20 minutes. Cover with boiled
icing This is nice baked in shallow pan.
Mrs. H. H. Johnson.
DROP CAKES
One cup butter, 2 cups dark sugar, 2 eggs, 2 tablespoons sour milk,
1 1-2 cups raisins, 1-2 nutmeg, 1 tablespoon of mixed spices, cinnamon,
cloves, nutmeg, 1-2 teaspoon soda, 3 1-2 cups flour. Drop with teaspoon.
Mrs. William A. McCool.
MOLASSES COOKIES
One cup sugar, 1 cup molasses, 2-3 cup shortening, 1 cup cold coffee,
1-2 teaspoon nutmeg, 1-2 teaspoon cinnamon, 1 teaspoon soda, 1 teaspoon
baking powder, a pinch of salt. Flour to make a dought that will spread
in pans, when baked frost in any kind of frosting and cut in squares.
Mrs. Perry Fouch.
OATMEAL COOKIES
One and one-half cups sugar, 1 cup lard, 3 eggs, 1 cup milk, 1-2 tea-
spoon salt 1 cup raisins, 1 teaspoon each of soda, baking powder and cin-
namon, 2 cups of flour, 2 cups of rolled oats, chop rolled oats and raisins.
Drop cookies on tin from a teaspoon.
Mrs. Anna Swaney.
FILLED COOKIES
oven.
One cup sugar, 1-2 cup lard: 1 teaspoon salt, 1 egg, 1-2 cup milk, 2 tea-
spoons cream of tartar, 1 teaspoon soda, sifted with 1 cup flour, then add
2 1-2 cups of flour, 1 teaspoon nutmeg. Roll real thin and bake in quick
Filling for cookies—1-2 cup each of sugar and water, 1 teaspoon
flour 1 cup of chopped raisins. Drop 1 teaspoon of filling between two
cookies.
Mrs. Anna Swaney.
MOTHER'S CREAM COOKIES
Two cups sugar, 1 cup butter, 1 cup sour cream, 2 eggs, 1 teaspoon
soda, 1 teaspoon salt, 2 teaspoons baking powder. Season with nutmeg,
flour to roll out nicely.
Nellie R. Baldwin.
FRUIT COOKIES
One and one-half cups brown sugar, 1 cup butter and lard mixed, 1 cup
currants, 4 tablespoons sweet milk, 2 eggs, 1 small teaspoon soda, 1 small
teaspoon cinnamon, 1-4 teaspoon nutmeg, 1-4 teaspoon salt, 1 small tea-
spoon baking powder, flour to make like ordinary cookies, after rolling out
sprinkle with sugar.
Mrs. Charlie Cooper.
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116
COOKIES AND SMALL CAKES
DEAN'S COOKIES
One cup brown sugar, 1 cup white, 3-4 cup butter, 3-4 cup lard, 3 eggs,
well beaten, 1 cup walnut meats, 1 teaspoon cinnamon, 1-2 teaspoon soda,
5 cups sifted flour. Mix at night and press into two loaf tins. In the
morning cut in slices and bake.
Mrs. Seldon Burns.
MRS. WILSON'S BROWNIES
One cup sugar, 1 cup butter, 2 squares chocolate, 2 eggs, 1-2 cup
flour, 1 teaspoon vanilla, 1-2 cup nuts. Bake in moderate oven. Cut in
small squares. Very rich. Mrs. W. F. Wilson, R. 1, Traverse City.
-WHITE COOKIES
Two cups sugar, 1 cup butter, 1 cup sour cream, 3 eggs, 1 teaspoon
soda, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon each lemon
and vanilla.
Mrs. J. F. Drew.
MOLASSES COOKIES
One cup sugar, 1 cup lard, 3 eggs, 1 cup molasses, 1 teaspoon soda,
dissolved in 1-3 cup cold water, 1 tablespoon ginger, i teaspoon baking
powder, cream sugar and lard, then add the eggs well beaten and other
ingredients with just flour enough to roll out nicely. Mrs. Chas. Cooper.
MY MOTHERS GINGER COOKIES
One cup sugar, 2 cups molasses, 1 cup hot lard, 1 cup boiling hot
water, 5 teaspoons soda, 1 teaspoon salt, 2 tablespoons ginger. Add all
the flour that can be stirred in with a spoon. Put away until cold, then
add just flour enough to roll out, not too thin.
Mrs. J. G. Mills.
FIRST PREMIUM COOKIES
Two cups sugar, 1 cup butter, 1 cup sour cream, 2 eggs, well beaten,
1 teaspoon soda, 1 desertspoon baking powder, flavor with one teaspoon
vanilla, flour enough to roll out but not too stiff. Bake in a quick oven.
Very nice plain or sugared, or with raisin in center. Mrs. J. G. Mills.
SARAH'S GINGER COOKIES
Beat 2 eggs well and add 1 cup sugar, 1 scant cup melted lard, 1 cup
molasses, 3 teaspoons soda, 2 teaspoons cinnamon and 2 teaspoons ginger.
Add some flour, then 1-2 cup hot coffee and then enough flour to roll out.
These are excellent. One can let them stand for an hour in a cool place
before baking.
Mrs. Roy Holmes.
OATMEAL DROP COOKIES
One and one-half cups sugar, 1 cup lard, 3 eggs, 1 cup buttermilk, 1-2
teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon soda, 1 teaspoon baking
powder, 2 cups flour, 2 cups rolled oats, 1 cup raisins. Frances Swaney.
.
RAISIN FILLED COOKIES
One egg, 1 cup sugar, 1-2 cup shortening, 1-2 cup sour milk, 1-2 tea-
spoon soda, 2 level teaspoons_baking powder, a little salt, vanilla and nut-
meg, flour enough to mix. Roll out a layer of dought very thin, spread
with filling and cover with another very thin layer. Bake. Filling:--1 cup
chopped raisins, 1-2 cup sugar, 1 tablespoon flour or cornstarch, cook until
it thickens.
Mrs. Edna Dohm.
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122
CANDIES
“PINOCHE”
* Three cups brown sugar, 13-4 cups milk, butter size of walnut, pinch
of soda or cream of tartar. Boil until it threads, after taking from fire add
1-2 teaspoon vanilla, beat until quite stiff, add 1-2 cup of walnuts or pea-
nuts. Pour into buttered pan.
Mrs. Arthur De Vol.
NUT CARAMEL CANDY
Take 2 1-2 cups of brown sugar, 1 1-2 cups of sweet cream, cook until
it creams, remove from fire, stir in a piece of butter the size of an egg,
and flavor to suit taste. Have ready any kind of nut meats, dip and pour
into a buttered pan to cool, when nearly cold cut in squares.
Mrs. Toney Zoulek.
CHOCOLATE FUDGE
One pound powdered sugar, 1 inch cube butter, 1-2 cup milk and canned
cream mixed, 2 oz. bitter chocolate. Boil till forms a soft ball in cold
water, then beat till thick enough to pour into buttered tin (smoothly), let
ge cold and cut in squares, add nuts while beating.
Mrs. F. A. Doig, R. No. 1, Box 64, Traverse City, Mich.
PEANUT BUTTER CANDY
Two cups sugar, 1 cup milk. Boil until it hardens slightly in cold
water. Add 1 tablespoon peanut butter, beat until it thickens. Pour in
buttered pan to cool.
Frances Swaney.
WALNUT DIVINITY FUDGE
Two cups_sugar, 1-2 cup water, fill cup with Karo, white of 1 egg
beaten stiff. Boil sugar, water and Karo until syrup forms soft ball when
tried in cold water. Add half slowly to beaten egg, cook remainder a little
longer and add to first. Beat until stiff, add vanilla and chopped walnuts,
turn into buttered pan, cut when cold.
Mrs. J. F. Drew.
DIVINITY FUDGE
Threec ups sugar, 3-4 cup water and 3-4 cup corn syrup. Boil together
until you can form a soft ball in cold water. Remove from fire and stir
in stiffly beaten whites of 2 eggs. Add flavoring, pinch of salt and nuts.
Elizabeth Griffin.
GOOD CREAM CANDY
One and one-half pints white sugar, 1-2 pint boiling water, 1-2 pint
sweet cream, 1-2 teaspoon vanilla. Dissolve sugar in boiling water very
thoroughly. Do not stir after placing upon stove. Cook until it makes a
soft ball in cold water. Then add cream and cook until it will make a hard
ball in cold water. Add extract and pour in buttered tins. When cool
enough to handle pull.
Mrs. Lulu Tompkins.
SEA FOAM CANDY
Two cups light brown sugar, 1-2 cup boiling water, white of 1 egg
beaten stiff, flavoring, 1-2 cup English walnut meats shaved fine. Boil
sugar and water until it spins a hair, then pour gradually into the beaten
egg white, beating with a fork all the while. Beat until stiff enough to
hold shape, then using two spoons drop small spoonsful_upon buttered
plates. Add walnut meats just before ready for plates! Fine also when
granulated sugar and maple syrup is used instead of light brown sugar.
Mrs. Murry Tompkins.
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124
CANDIES
FOR YOUR OWN RECIPES
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PICKLES
127
BEET PICKLES
Cook them until tender. Put in glass cans and cover with the follow-
ing: 1 quart of vinegar to 1 pound of sugar; 1 tablespoon of mixed spices
and a little salt. Boil together and pour over the beets and seal while hot
and they will keep two years and be as nice as when canned.
Mrs. Frank Stone.
CUCUMBER PICKLES
Seven lbs. of pickles, 3 days in brine, 3 days in fresh water. Cook un-
til done in weak vinegar, 1 tablespoon aium, grave leaves, 3 lbs. of brown
sugar, 1 oz. of stick cinnamon, 1 oz. allspice, 1 oz. of celery seed, 2 qts. of
vinegar.
Edith Ghering.
SLICED CUCUMBER PICKLES
Six quarts sliced cucumbers, 6 onions, , 1 quart vinegar, 4 cups white
sugar, 1 large tablespoon mixed spices, 1 large tablespoon mustard seed,
1 large tablespoon curry powder, 1 teaspoon celery seed. Let cucumbers
and onions stand in weak salt water for 3 hours, then drain. Then cook
them 1-2 hour in the vinegar, spices, and sugar. If the vinegar is very
strong it is better to dilute it just a trifle. This recipe will make 3 or 4
quarts.
Mrs. Peter Ayers.
CUCUMBER PICKLES
Put cucumbers in brine at night and let stand until noon next day.
Take out of brine, bring to a boil in weak vinegar containing a small piece
of alum. Have ready strong vinegar in which have 1-2 cup sugar, 1 table-
spoon mixed pickling spices to each quart pickles. Bring to a boil, merely
to let the pickles heat through.
Mrs. Roy Lardie.
CUCUMBER PICKLES
One quart thin sliced cucumbers, 1 green pepper, 1 large onion. Let
stand in salt water, 3 hours, drain 1-2 hour. Put in kettle and spread out.
Add 1 cup brown sugar, 1 tablespoon horse radish, 1 teaspoon allspice, 1
teaspoon mustard seed, 1 cup vinegar. Let come to a boil, pack in jars and
seal.
Ella Drew.
PREPARED MUSTARD FOR THE TABLE
One and one-half tablespoons mustard, 11-2 tablespoons sugar, 11-2
tablespoons flour, 1 egg, a little salt, 1-2 cup vinegar. Cook in double
boiler. Beat until smooth.
Mrs. J. G. Mills.
THREE RIVER PICKLE
One doz. large cucumbers, 5 large onions (peel and slice), 1 table-
spoon salt. Let stand 1 hour, then drain 20 minutes. 1 pint flour, 1 cup
sugar, 1 teaspoon pepper, 1 teaspoon mustard seed, 1 teaspoon celery seed,
1 teaspoon tumeric powder. Boil 30 minutes. Mrs. John Marshall.
OLIVE OIL PICKLES
Four quarts of cucumbers, about 3 to 5 in. long, 3 onions. Slice cu-
cumbers (but do not peel), also onions and let stand in salt and water
over night. Drain and cook in the following, just until they boil up well:
1 1-2 cups vinegar, 2 cups brown sugar, 1 teaspoon mustard seed, 1 tea-
spoon celery seed, 1 teaspoon tumeric powder, then add 1 -2 cup olive oil
and can.
Mrs. Grace Gleason.
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PICKLES
129
CELERY SAUCE
Fifteen large ripe tomatoes, 5 onions, 4 stalks celery, 1 red pepper or
1.2 teaspoon cayenne, 3 green (sweet) peppers, 3 cups vinegar, 8 table-
spoons sugar, 2 tablespoons salt. Cook 1 hour. Mrs. Arthur DeVol.
ARISTOCRATS PICKLES
Twelve large cucumbers, peel and slice, 3 large onions, sliced.
stand in salt water over night, 3 spoonfuls salt. Morning, 1 teaspoon
celery seed, 1 tablespoon mustard seed, 1 small teaspoon tumeric, 2 cups
vinegar, 2 cups sugar, brown. Let this come to a boil then drain pickles
and put in this and let come to a boil then can. Good.
Mrs. J. M. Henshaw, Traverse City.
BRINE FOR PICKLES
Take water enough to cover pickles, add enough salt so that an egg
will float on top, pour on pickles and put cloth over top and weight them
down.
Mrs. Perry Fouch.
FRUIT CHILI SAUCE
Thirty good sized tomatoes peeled, 6 pears, 6 peaches, 6 onions peeled,
and chopped, 3 red, 3 green peppers cut in small pieces, add 4 cups brown
sugar, 2 tablespoons salt, 1 quart vinegar, 2 tablespoons each whole cinna-
mon, allspice, cloves and mace tied in a bag of cheese cloth. Boil 2 hours.
Mrs. Ellen Swaney.
MUSTARD PICKLE
One pint of celery, 2 dozen small cucumbers, 2 quarts of small white
onions, 2 large heads of cauliflower, 6 green peppers (sweet), 2 quarts of
green tomatoes. Cut vegetables in small pieces, let stand over night in
4 quarts cold water and half pound salt. Next morning put on to cook and
remove as soon as it boils up well. Then strain. Put on to boil 3 quarts
of vinegar and 1 1-2 lbs. sugar. Mix to a paste 1-2 lb. ground mustard, 1
cup flour, 1-2 oz. tumeric, stir hot vinegar into paste, boil 2 minutes, pour
over vegetables.
Mrs. Chas. Swaney.
TOMATO KETCHUP
One-half bu. tomatoes, 2 tablespoons mustard, 2 tablespoons ginger, 1
tablespoon cloves, 1 tablespoon allspice, 2 tablespoons pepper, 3 quarts
vinegar, 3 cups brown sugar, 1 cup salt, 2 lemons finely chopped, cayenne
pepper. Cook tomatoes 1 hour, press through a sieve, add all ingredients
and cook until thick, the cooking will take 6 or 8 hours. Stir occasionally
to keep from burning. Put mustard, ginger, cloves, allspice and pepper in
a cheesecloth.
Mrs. Ellen Swaney.
DILL PICKLES
Twelve quarts water, 2 large cups salt, 1 large cup vinegar, boil. Put
dill through pickles and turn liquid over them when cold. After two weeks
take out pickles and put in glass jars. Strain liquid and pour over pickles
cold.
Mrs. E. P. Allen.
CHILI SAUCE
Two large onions, 4 peppers, chopped fine, 12 large tomatoes, 2 table-
spoons salt, 4 tablespoons brown sugar, 2 cups vinegar, ginger, cinnamon,
cloves, nutmeg to taste, stew steady until well cooked. Mr. P. A. DeVol.
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130
PICKLES
CUCUMBER PICKLES
Two dozen cucumber, peeled, 1 quart rather small onions, sliced thin
and put into brine separately. Let stand over night and drain. Sauce:-
1-2 gal. vinegar, 5 cups granulated sugar, 1-2 cup flour, wet smooth with
cold vinegar, 1 teaspoon tumeric, 1 teaspoon curry powder, 1 teaspoon
celery salt, 1-2 teaspoon cayenne pepper. Boil vinegar, put in other in-
gredients. Then the cucumbers and onions. Boil until cooked through.
Bottle and seal.
Mrs. Albert Kroupa, R. 1, Old Mission, Mich.
CUCUMBER PICKLES
One gallon of small cucumbers, soak in salt water over night, 2 quarts
of vinegar, 1 cup sugar, season with dill or mixed spices. Heat the vinegar,
sugar and seasoning to the boiling point. Have a good hot fire, put in the
cucumbers for a few minutes or until they can heat through. Seal.
Luella K. Johnson.
CHILLA SAUCE
Eighteen ripe tomatoes, cut fine, 1 green pepper, 1 onion, 1 tablespoon
salt, 1 cup sugar, 2 cups vinegar, 2 tablespoons of all kinds of spices, boil
and seal while hot.
Mrs. W. M. Coddington.
CORN SALAD OR RELISH
Eighteen ears sweet corn, slice and scrape, 3 green peppers, 2 red pep-
pers, 4 onions, 1 large head cabbage. Put all through food chopper. Two
quarts vinegar (not too sharp), mix 2 cups brown sugar, 1 cup flour, 1 cup
water, 1 tablespoon salt, 2 tablespoons mustard, add to the vinegar. Cook
until thick. Can in pint cans.
Ruth Mills Lackey.
RIPE TOMATO RELISH–UNCOOKED
One peck ripe tomatoes, chopped fine, 1 cup of salt, sprinkle on and
let stand over night, then add 4 cups ground onions, 4 cups chopped celery,
5 red peppers (the hot kind) ground, 2 teaspoons ground cloves, 4 tea-
spoons ground cinnamon, 3 cups brown sugar, vinegar to cover nicely in
Let stand a couple of hours. Stir occasionally. Can cold.
May G. Mills.
cans.
CHOPPED PICKLES
One-half bu. green'tomatoes, chopped fine, 1 big head cabbage, 1 doz.
onions, 6 red and 6 green peppers, put all through food grinder, 3 cups sugar,
1 tablespoon celery seed, 1 tablespoon mustard seed. Cover with vinegar
and let cook till tender. Seal hot.
Mrs. Willard Kitchen.
THIS IS GOOD
Three quarts of green and red peppers, quartered and cut in strips, 1
quart vinegar, 1 cup sugar, mixed spices. Let come to a boil,. Put in
peppers, let cook 15 minutes.
Mrs. Wm. Ayers.
BEET RELISH
One quart cooked chopped beets, 1 quart raw cabbage, 1 cup grated
horse radish, 2 cups sugar, 1 tablespoon salt, 1 teaspoon black pepper,
pinch red pepper. Pack in cans, fill with cold vinegar. Mrs: Wm. Ayers.
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PICKLES
133
FOR YOUR OWN RECIPES
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134
COOKIES AND SMALL CAKES
FOR YOUR OWN RECIPES
BENSLEY'S DYERS AND CLEANERS, PHONE 335


Preserves, Jellies, Etc.
“The turn pike road to peoples' hearts, I find,
Lies through their mouths or I mistake mankind.”
2
CHERRY CONSERVE
Three quarts pitted cherries, 3 oranges, 1 lb. seeded raisins. Put all
through a meat grinder and add 3 lbs. of sugar. Cook slowly until done.
Very good with meats.
Mrs. Archie Helferich.
CARROT MARMALADE
Peel and run enough carrots thru the food chopped to make 7 cups. To
this 7 cups carrots add 7 cups sugar, juice of 2 oranges and 2 lemons, also
the rinds of each, put thru chopper, cook slowly about 1 hour or until
it cooks thick like other marmalade.
Florence G. La Batt.
GRAPE OR HEAVENLY JAM
Five lbs. grapes, seeded, and cooked as for sauce, add 5 lbs. sugar, 2
lbs. raisins, put thru food chopper, and 3 oranges, the juice and rinds put
thru chopper. Cook thick as other jams. This is fine and makes about
7 pints when canned.
Florence La Batt.
RASPBERRY JAM
Eight lbs. red raspberries, 2 qts. red currants: 8 lbs sugar. Bring fruit
to boiling point, add 2 lbs. of the sugar and cook 20 minutes, then add 3
lbs. sugar and cook 20 minutes more, then put in the other 3 lbs. and cook
15 minutes more. I seal my jam while hot.
Della E. Marshall.
DELICIOUS CONSERVE
One quart red raspberries, 1 quart currants, 1 quart cherries, 1 lb.
raisins, 3 lbs. sugar, 1 cup nut meats. Cook until thick.
Luella K. Johnson.
BLACKBERRY SUPREME
Two quarts of pared and cored apples, 5 lbs. of granulated sugar, 4
quarts of blackberries. Water-Cook the apples with 1 cup of water until
soft, cook 3 qts. of berries with 1 cup of water for 15 minutes. Force
through a colander, add the sugar and cook slowly for 1 hour, add the re-
maining berries and cook for 15 minutes. Seal in sterilized jars. This
makes 5 pints of fruit.
Mrs. Rose Dana.
PLUM CONSERVE
Five lbs. plums, 3 lbs. sugar, 2 lbs. seedless raisins, (chopped), juice of
2 oranges and grated rind, 1 lb. shelled English Walnut meats (chopped),
Boil plums and sugar until quite thick. Add raisins, cook 15 minutes, then
add juice, cook 5 minutes, add nut meats, last.
Ivy M. Brown.
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SANDWICHES
“Variety great to the ingenious maker.”
.
CHEESE SANDWICHES
Work good cheese into a paste with sufficient butter to easily spread
thin slices of bread.
Carrie Hoberg Seel.
CHICKEN SANDWICHES
Chop cold chicken very fine, heat some rich cream and mix with it.
Season with a little salt and spread between sandwiches.
Mrs. M. B. Ashmore.
LAMB SANDWICHES
Mince cold lamb fine, moisten with warm cream and add a little salt.
Spread between thin buttered slices of bread. Mrs. Grace T. Stutsman.
VEAL SANDWICHES
Chop cold veal and mix with salad dressing then spread between slices
of bread as you would any filling.
Mrs. M. B. Ashmore.
CHEESE SANDWICH
Four oz. very soft butter, 4 oz. very soft cheese, 4 oz. nut meats, 1
canned pimento, salt and paprika. Butter soft, but not melted, cheese put
through foodc hopper, also nut meats, Pimento cut in small bits, add salt
and paprika. Mix thoroughly, put on thinly sliced bread. They are de-
licious.
Kathryn Golden Bartlett.
CAKE OR SWEET SANDWICH FILLING
Two lbs. sugar, 3 lbs. sweet apples, 1 lb. raisins, 1 lb. figs. Cook apples
until tender, mash smooth, add other fruit and ugar, cook until thick, put
in small glasses, cover with parafine.
A. Belle DeGraw.
GINGER BREAD SANDWICHES
One-half cup sugar, 1 cup molasses, 1-2 cup lard or butter, 2 1-2 cups
flour, 1 teaspoon of cinnamon, 1 teaspoon ginger, 1-2 teaspoon cloves, 2
teaspoons of soda, 1 cup boiling water, 2 eggs, salt. Soften butter or lard,
mix sugar, butter and molasses, add flour and spices. Mix thoroughly, add
boiling water with soda dissolved in it, add eggs well beaten. Bake in two
loaf tins. Filling:42 pkgs. of Neufchatel cheese, 1-4 cup finely chopped
nuts, 1-4 cup chopped dates, 1-2 teaspoon grated lemon rind, 1 tablespoon
cream, 1-4 teaspoon salt. Mix ingredients to. a smooth paste, more cream
may be needed. Cut cold ginger bread into slices 1-4 in. thick, spread with
filling, cover with another slice, sandwich fashion.
BENSLEY’S DYERS AND CLEANERS, PHONE 335


SANDWICHES
153
FOR YOUR OWN RECIPES
BENSLEY’S DYERS AND CLEANERS, PHONE 335


FARMERS' DIRECTORY
SWEETBRIAR FARM
W. H. and M. S. BREEDEN
SUNSET FARM
EUGENE WAIT
OLD MISSION,
MICHIGAN
THE HOLMES-STEAD
JOHN HOLMES
OLD MISSION
MICHIGAN
BURTON HEIGHTS
OREN BURTON
OLD MISSION
MICHIGAN
THE JAMES SWANEY FARM
SHADY FRONT
JACK SWANEY, Manager
OLD MISSION, MICH.
NELLIE R. BALDWIN
L. A. BALDWIN
BAY VIEW SUMMER HOME
THE OLD STONE HOMESTEAD
THE CATALPAS
C. W. CHASE
Instructor of Music and Piano Tuning
OLD MISSION, MICH.
MARY A CHASE
RUG WEAVING
KINDLY PATRONIZE OUR ADVERTISERS


W. G. TOMPKINS
GILLCREST
PURE BRED STOCK AND POULTRY
OLD MISSION,
MICHIGAN
PERRY FOUCH
SPRING CREEK FARM
OLD MISSION,
MICHIGAN
TWIN MAPLES
WILLIAM DOHM
APPLES
CHERRIES AND
OLD MISSION
MICHIGAN
BELMONT
HARRY JOHNSON
BOWERS HARBOR
ROY DREW
Chief Engineer on Steamer “McKinnon”
OLD MISSION
MICHIGAN
HARBOR VIEW FRUIT FARM
GEORGE SWANEY
OLD MISSION
MICHIGAN
BITTERSWEET FRUIT FARM
BELL PHONE
M. B. ASHMORE
OLD MISSION
MICHIGAN


CRESCENT HILL FRUIT FARM
STELLA EDGECOMB
THE HENRY SEEL FARM
One Hundred Acres Apples and Cherries
OLD MISSION
MICHIGAN
E. E. HUNTER
BOWERS HARBORS
MICHIGAN
IRONWOOD FARM
FRANK W. STONE
OLD MISSION
MICHIGAN
LEAFY WILD
IDA M. REESE
OLD MISSION
MICHIGAN
FLOYD JAMIESON
OLD MISSION
MICHIGAN
FRANK KROUPA
ORCHARD SPRING FARM
NEAH-TA-WANTA
JOE MULUJAK
White Fish and Trout-YUM-YUM
OLD MISSION
MICHIGAN



TIRSIN
THE SAFEST POCKET
IN THE WORLD
Just go into a Bank and look at the Wonderful Steel Pocket.
It is usually buried deep under tons of concrete, and surrounded
by a network of wires, buzzers, batteries and other thingamajigs
that go off the moment anybody makes a crooked move. It rings
bells, locks doors and sends riot-calls to the police. Any Bank's
Pocket is super-steel, thick as a battleship, and insulated so that a
fire can burn the building right overhead and not touch the stuff
in the Pocket. The doors shut with time-locks that won't open
for any body until the clock says so. The forces of people in the
cages and offices are just keeping books on your money and
guarding the Pocket. Uncle Sam himself has all kinds of laws to
protect these big Steel Pockets, examiners to check up on them,
and the whole force of government machinery to stand by them.
Can you beat that for a pocket?
FIRST NATIONAL BANK
TRAVERSE CITY, MICHIGAN