COOK BOOK
Metropolitan Methodist Episcopal Church


1
The
WILLIAM L.
CLEMENTS
LIBRARY
University of Michigan
Gift of
Janice B. Longone





METROPOLITAN
COOK BOOK
LADIES' AID SOCIETY
-OF-
Metropolitan Methodist Episcopal
Church
DETROIT, MICHIGAN
1922


7
LUTHER V. BARKER
FUNERAL DIRECTOR
TELEPHONE
12551 WOODWARD AVENUE
CORNER OF GLENDALE
HIGHLAND PARK
HEMLOCK 3977
Page Two


Ye Cook Book
* Like the ghost of poor Banquo,
you always must meet,
That unsettled question, 'O, what
shall we eat??
And another close follows, 'O, what
shall we cook?'
That question is answered in
this little book.”
Page Three


SUGGESTIONS
N soliciting advertisements for this book,
we have been met almost universally
with a cheerful and generous response.
our friends believing it to be not only a
valuable compilation of choice recipes, but real-
izing it to be one of the best of advertising me-
diums, while nearly if not all have been actuated
by a desire to lend a little support to the good
cause for which this volume is published. We
would suggest therefore that the Metropolitan
Methodist Church of Detroit remember these
favors, and go out of their
go out of their way, if necessary, to
patronize those who have made the Metropoli-
tan Cook Book a success.
Page Four


Chas. A. Gilligan
Company
We cater to those who
demand the utmost in
Quality Food Stuffs
and Efficient Delivery Service
Try Old Monk Olive Oil in Salads and
Your Cooking--Nothing Better
16903 East Jefferson
Grosse Pointe
Woodward at
Boulevard
Woodward at
Collingwood
Page Six


Soups
“Let company come in a regular troop,
We'll put on the kettle and make more soup."
STOCK FOR SOUPS
Stock for soups is made from meat or bones, or of cooked joints of
meat (omitting the fat—this would give a tallowy favor to the soup),
to which may be added, chicken, turkey, beef or mutton bones, well broken
up. Put all this in cold water without salt ; let it come slowly to boiling point,
then skim well; set it back and let it simmer gently for six hours, until the
meat is in shreds. Rapid boiling hardens the fiber of the meat, and the
savory flavor escapes with the steam. Add a little pepper and salt, strain
into a stone jar, let it cool and remove all the grease. This stock will keep
for many days in cold weather, and from it can be made all the various
kinds of soups.
BEAN SOUP
One quart of small white beans, one quart of water and one teaspoon
soda. Boil altogether for five minutes, take out the beans and rub off the
skins in cold water. Put them in two quarts of cold water and boil till very
soft. Add two quarts of rich milk, pepper, salt and butter to taste. Boil up
once and it is done. This is a superior soup.
CREAM OF TOMATO SOUP
One can tomatoes, one quart milk, one teaspoon salt, one-eighth tea-
spoon pepper, one-quarter teaspoon soda, two and one-half tablespoons
butter, two tablespoons cornstarch or flour. Stew the tomatoes till soft,
strain and add soda. Heat the milk in a double boiler. Rub the butter and
cornstarch together, adding slowly enough milk to make it pour easily. Stir
slowly into the scalding milk and cook fifteen minutes. Add seasoning and
strained tomatoes. Serve at once. The soda prevents the acid in the to-
matoes from curdling the milk.
MUSHROOM SOUP
Two tablespoons butter, one tablespoon four, four cups milk, one cup
chicken stock, one cup chopped mushrooms boiled in two cups water and put
through sieve. Add to cream sauce. Season with salt and pepper.
Mrs. B. E. Hacker.
POTATO SOUP
Three small potatoes, one pint milk, one teaspoon chopped onion, one-
half teaspoon salt, one-eighth teaspoon pepper, one-quarter teaspoon celery
salt, one stalk celery, few
grains paprika, one teaspoon chopped parsley, one
tablespoon flour, two tablespoons butter. Boil and mash potatoes. Cook
onion and celery with potatoes. Rub through strainer, and add milk. Add
butter and flour rubbed together. Season and let cook five minutes. Add
parsley and serve.
KNOX GELATINE is highest quality and worth its price
Page Seven


Have you enough insurance on your house? See !
1
TOASTED CRACKERS
Split crackers, spread thinly with butter, and bake till a delicate brown.
Serve with soup.
CROUTONS
Cut stale bread in one-half inch slices. Remove the crusts and cut the
bread into half-inch cubes. Brown in a hot oven, or fry in deep fat. Serve
with soup
OX-TAIL SOUP
One ox-tail, one quart brown stock, one tablespoon salt, few grains
cayenne. Wash and cut ox-tail in small pieces, dredge one half of joints
with flour, sprinkle with salt and pepper and brown in hot fat. Add to the
rest and simmer until perfectly tender, in enough water to cover. Take out
the browned joints and boil the rest to shreds. Strain, cool and remove the
fat. Reheat this stock, add the brown stock, salt and pepper and the
reserved joints.
WHITE SOUP (From Chicken)
Three or four pounds fowl, three quarts cold water, one tablespoon salt,
6 peppercorns, one tablespoon chopped onions, two tablespoons chopped
celery, one pint cream, one tablespoon butter, one tablespoon corn starch, one
teaspoon salt, one saltspoon white pepper, two eggs. Singe, clean and wipe
the fowl. Cut off the legs and wings, and disjoint the body. Put it on to boil
in cold water. Let it come to a boil quickly, because we wish to use the meat
as well as the water, and skim thoroughly. The meat may be removed when
tender, and the bones put on to boil again. (Use the meat for croquettes
or other made dishes.) Add the salt and vegetables. Simmer until reduced
one-half. Strain and when cool remove the fat. For one quart of stock
allow one pint of cream or milk. If cream, use a little less flour, for thick-
ening. Boil the stock, add the butter and flour, cooked together and the sea-
soning. Strain it over the beaten eggs, stirring as you pour, or the eggs will
curdle. The liquor in which a fowl or chicken has been boiled, when not
wanted for any other purpose, should be saved for white soup. If the
vegetables and spices are not boiled with the fowl, fry them five minutes
without burning, add them to the stock and simmer fifteen minutes.
CORN CHOWDER
One dozen ears sweet corn or one quart canned corn, one pint potatoes
diced, one and one-half-inch cube of fat salt pork, one small onion, two table-
spoons flour, one quart milk, two teaspoons salt, one-eighth teaspoon pepper,
two hard boiled eggs. If fresh corn is used cut each row of kernels and
scrape corn from cob. Boil cobs twenty minutes with water to cover. Cook
potatoes in boiling salted water, drain. Chop the fat and try out in kettle.
Add onion and cook five minutes. Dredge with flour. Add one cup of water
in which cobs were cooked; potatoes, corn, milk and seasonings. Simmer
ten minutes. Cut eggs in rings and add to the chowder when ready to serve.
7625 Woodward, Market 2688
FETTERS FLOWERS, 39 E. Adams, Main 1265.
Page Eight


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
SOUTHERN CHICKEN SOUP
One three-pound fowl, two quarts cold water, three tablespoons cooked
rice, two teaspoons salt, one-eighth teaspoon pepper, one teaspoon minced
parsley. Cut all the meat from fowl, reserving the breast whole. Cut the
rest into bits, break the bones and put them with the meat and salt water into
the kettle. Place the breast on top of the other meat. Cook four hours.
Remove the breast as soon as tender. Skim often at first, strain and add
rice and breast cut in dice, also seasonings and parsley.
OKRA SOUP
One quart okra, two quarts tomatoes, five pounds shin of beef, five
quarts water, one and one-half tablespoons salt, few grains cayenne. Cut the
okra in short bits, skin and slice the tomatoes, cut meat in thin slices across
the grain and put all together in kettle, with seasonings and water. Bring to
a boil and skim well. Simmer steadily six or seven hours. Remove all
bones and unsightly pieces. Skim off grease before serving.
BOUILLON
For receptions or other large parties. It is simply beef tea on a large
scale and should be prepared like a plain soup stock, allowing one pound of
meat and bone to each pint of water. Season with pepper, salt, celery and
onion, if liked. It is best made the day before it is served. Set on ice over
night, remove every atom of grease, strain and clear according to the direc-
tions given, and serve hot or iced.
PUREE SOUP
One large carrot, one large onion, one good sized sweet potato, two Irish
potatoes, two tablespoons butter. Slice the onion and fry brown in one
tablespoon of the butter. Dice all the other vegetables and add onion. Boil
for one and one-half hours in about three quarts of water. Put through puree
sieve. Add the other tablespoon of butter. Add little sweet cream or thick-
ening if you wish. Salt to taste.
Mrs. J. W. Brogdon.
CORN SOUP
Boil one can corn in two quarts water one hour and strain through a
colander. Cream one tablespoon butter with one tablespoon flour, add to
corn with one pint milk, pepper and salt. Just before serving put half a pint
of whipped cream in tureen and pour over it.
Mrs. H. F. Dennis.
Mrs. L. F. Carpenter.
CORN CHOWDER
Three medium sized tomatoes, one onion, three or four ears of corn
Brown onion in quite a little butter, add corn and tomatoes. Cook slowly
about one half hour, then add one cup cream, a little paprika and salt.
Mrs, E. Richardson.
KNOX GELATINE comes in two packages-PLAIN and ACIDULATED
Page Nina


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Page Ten


CORN SOUP
One can corn, one pint boiling water ,one pint milk, two teaspoons but-
ter, two teaspoons flour, one teaspoon salt, one-eighth teaspoon pepper, one
slice onion. Chop corn, add water and simmer twenty minutes, then put
through sieve. Scald milk and onion. Add milk to corn. Prepare flour
and butter as for white sauce and add to the liquid. Serve with croutons.
Mrs. E. J. Osband.
CREAM OF CHICKEN WITH OYSTERS
To two quarts rich chicken broth add one quart oysters and one quart
milk. Bring to a boil; season with salt and pepper.
CLAM SOUP.
One can minced clams, one quart milk. Add clams to hot milk and
bring to a boil. Season highly with salt, pepper, a little onion juice and
serve piping hot.
BEAN SOUP
Soak one pint of beans over night, boil in two quarts of cold water.
When this boils, pour it off and replace with two quarts boiling water; sim-
mer three hours. The last hour add celery tips and few rings of sliced
onion. Put through colander, mashing beans. Return to fire and when it
boils add one pint hot milk and one tablespoon butter.
WHITE SOUP
Four onions, four potatoes, boil, mash and put through colander; add
one beaten egg, one quart hot milk, a little salt and butter.
POTATO SOUP FOR TWO
Dice four medium potatoes and an onion and bits of celery. Cook
twenty minutes. Add one pint of milk and salt, pepper and butter to taste.
Bring just to boiling point.
Mrs. D. D. Smith.
POTATO SOUP
Dice one-quarter pound of salt pork or bacon. Put in kettle and fry.
Add one quart of water, four good sized potatoes, diced, one medium sized
onion, finely chopped. Add salt pepper and celery salt. Cook slowly one-
half hour. Blend two tablespoons of flour with one cup of milk. Add to
the hot soup, stir until it comes to a boil. This will serve four people.
Mrs. E. A. Walker.
CREAM OF TOMATO SOUP
Cook together for twenty minutes one quart of tomatoes, one pint of
water, four cloves, two teaspoons sugar, a small bay leaf and one small
onion cut in slices. Strain and add one teaspoon salt, one-eighth teaspoon
soda. Melt three tablespoons butter, add three tablespoons of flour, when
thoroughly mixed add to strained liquid, boil three minutes. Then add one
quart of scalded milk just before serving.
Mrs. E. A. Walker.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Pagi Eleven


Do you own an automobile? Insure it with
TOMATO BOUILLON
Two quart cans of tomatoes, two quarts of water. Add small onion,
salt and pepper and boil until tomatoes are soft. Remove onion and put
tomatoes though a strainer then add one pint of bouillon. A little soda
shoud be added to the tomato. This quantity will serve about thirty.
TOMATO SOUP
One peck tomatoes, one stalk celery, chopped, four onions, chopped.
Boil and strain. Then cook down half. Add one-half cup flour and one-
half cup butter. Seal and use for casserole dishes, macaroni or soup.
Mrs. J. N. Miller.
SPLIT PEA SOUP
One cup dried split peas, three pints cold water, two tablespoons butter,
two tablespoons flour, one-half teaspoon sugar, one teaspoon salt, one-eighth
teaspoon white pepper, one-half onion. Pick over and wash the peas. Soak
over night or for several hours in cold water. Put them on to boil with
onion in three pints of fresh, cold water, and let them simmer until soft,
about three hours, adding more water as it boils away, to keep three pints
of liquid in the kettle. Keep it well scraped from the sides of kettle. When
soft rub through a strainer and put on to boil again. Add water, stock or
milk to make it the desired consistency. Rub the butter and flour together,
and when the soup is boiling, thicken. Season, and when it has simmered
ten minutes, serve with croutons.
CREAM PEA SOUP
One can peas, one slice onion, two teaspoons sugar, two tablespoons
butter, two cups water, two tablespoons flour, two cups milk, one teaspoon
salt, little pepper. Drain peas from liquor, add sugar and water. Simmer
twenty minutes. Rub through sieve, heat and thicken with butter and flour
rubbedtogether. Scald milk with onion, remove onion and add milk to pea
mixture.
Mrs. H. H. Blakely.
CREAM OF CELERY SOUP
Two small potatoes, one small onion, one-half dozen stalks of celery,
Slice, cover with hot water, boil till tender. Boil most of water off, then
drain off in dish, mash fine the vegetables, then add sufficient milk and
cream. Rub to a cream butter size of an egg and a teaspoon of flour, add
to soup and let it come to a boil. Add a little parsley, salt and pepper to
taste. Serve with crisps made of thin slices of bread, buttered on both
sides, cut in small cubes and then placed in the oven and browned.
Mrs. Bruce Simpson.
NOODLE SOUP
Take a veal soup bone; cook by starting it in cold water and cook un-
til meat falls from bone. Strain. Vegetables may be added before you
finish cooking to give a different flavor then strained out.
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7625 Woodward, Market 2688
Page Twelve


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
NOODLES
One egg beaten light; salt, flour to mix stiff so you can roll out. Let
stand one hour. Then roll up and beginning at the end slice very thin.
Cook about five minutes.
VEGETABLE SOUP
Cook a beef bone with about one pound of meat on it, in two quarts
of water. When done add one cup each of finely chopped cabbage, carrots
and potatoes, one can tomatoes, two tablespoons of rice. Salt and pepper
to season. Cook twenty mniutes. Serve with crackers.
Mrs. E. A. Walker.
VEGETABLE SOUP
One good sized soup bone or three pounds soup meat. Put on in cold
water, bring to boil and skim. Salt and pepper to taste. Boil slowly. Add
vegetables one hour before it is done; two small onions, two carrots, one
small turnip, two.potatoes and a little celery, diced. When done add a little
chili sauce.
Mrs. L. F. Carpenter.
VEGETABLE SOUP
Cook two or three pounds rib boiling beef for an hour then add two
cupfuls each cabbage and tomatoes, one cupful each celery, green epper,
turnips, onions, carrots and potatoes, all cut in small pieces. Add salt and
pepper to suit the taste and cookslowly for three hours.
Mrs. F. E. Henry.
GLENGARY SOUP
Two tablespoons of oatmeal, one quart cold water. Cook one-half hour
then add two medium sized potatoes sliced, two onions, boil until tender,
strain all through a wire sieve, add salt, pepper and a lump of butter, serve
hot. If too thick, thin with hot milk or any meat stock.
Cora Howes.
CREAM OF CELERY SOUP WITH RICE
One-half pound celery, one-fourth cup rice, one quart cold water, two
tablespoons butter, drippings or other fat, one teaspoon onion juice, two
teaspoons salt, one-fourth teaspoon pepper, one quart milk. Cut celery in
half-inch pieces. Cook rice and celery in the water until both are tender.
Press them through a colander and add the fat, the seasonings and the milk
and reheat.
Mrs. D. M. Robins.
TOMATO SOUP
One peck tomatoes, one-half dozen onions, medium size, one large
head celery, one-half cup melted butter, one-half cup flour, one-quarter cup
sugar, one-quarter cup salt, one-quarter teaspoon red pepper. Cook toma-
toes till soft, then strain. Cook onions and celery in two quarts of water
till soft. Strain and add to tomatoes. Put in other ingredients and cook
till thickened (like gravy). Bottle while hot.
Mrs. E. C. Roraback.
KNOX GELATINE is GUARANTEED to please or money back
Page Thirteen


ESCALLOPED SALMON (With Green Peas).
One can salmon, one half can peas, cracker crumbs, butter, salt, pepper
and white sauce. Sprinkle a layer of cracker crumbs in bottom of dish,
over this a layer of salmon, on this some peas, a little butter, pepper and
salt. Moisten with white sauce. Repeat until pan is full, covering top with
cracker crumbs dotted over with butter. Bake a nice brown.
Mrs. S. Straith.
BOILED FISH IN A POTATO BORDER
Two cups of cooked fish, flaked, two cups of hot or cold mashed po-
tato, one hard cooked egg, one cup of drawn butter sauce, one tablespoon of
minced parsely. Press the potato through a ricer letting it fall lightly
around the edge of baking dish to form the border. In the center of the
dish put alternate layers of fish, sliced eggs and sauce, sprinkling each with
parsley. Place in hot oven until sauce bubbles. Serve in baking platter.
Mrs. Ernest R. Seward.
CODFISH BALLS
Two cups codfish or tuna, two cups mashed potatoes, one egg well beat-
en, three tablespoons butter. Make desired size and shape, roll in egg and
fry in deep fat.
Mrs. E. J. Osband,
SALMON CROQUETTES
One small can salmon, two cups rice, season with salt and pepper, one
half cup crackers rolled ; make into small cakes, roll in egg and cracker
crumbs. Fry in fat deep enough to prevent burning.
Mrs. H. B. Bogrette.
BOILED HALIBUT
Soak in tepid water until sufficiently fresh, theri boil about five niin-
utes in very little water. Serve hot with butter and pepper.
BAKED HALIBUT
Freshen one hour in tepid water, bake from one-half to one hour ac-
cording to size. Serve with drawn butter gravy.
CAFILTHA FISH
Bone two or three white pickerel; chop meat fine, and add two chopped
onions, mix with this the same quantity of bread crumbs as of fish, and
season with salt and pepper, and garlic also if desired. Put into a bag and
shape in loaf form; place in a large kettle, and pour over it two or three
quarts water and four diced onions. Boil slowly two hours, then cut bag
open and lay the loaf on a platter garnished with lettuce, parsley, or steamed
carrots. (This is also good with Salmon or Tuna Fish.)
Mrs. C. M. Heiserman.
ESCALLOPED SALMON
Bone one can Salmon, add one half loaf bread crumbs moistened with
water. Stir in one or two eggs, add salt and pepper, and stir up lightly and
fry in bacon fat or butter.
Mrs. C. M. Heiserman
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7625 Woodward, Market 2688
Page Fourteen


Oysters
“Old Tray licked all the oysters up,
Puss never stopped at crimps,
But munched the cod, and little kit
Quite feasted on the shrimps."
Thomas Hood.
FRIED OYSTERS
Mix one cup cracker crumbs with half cup corn meal and add little
salt. Beat the eggs and for each egg add one tablespoon water, then dip
in egg and crumbs, lay on platter until all are dipped then repeat the pro-
cess. Fry in half butter and half lard. The water prevents the cover from
cracking off.
OYSTER PATTIES
Line the patty-tins with rich puff paste. Season the systers (after hav-
ing dried them on a napkin) with salt and pepper. Place three or four in
each tin, according to size, and add a little butter to each, wet the edges of
the crust and cover, pinching the edges together tightly. Bake about twenty
minutes in hot oven.
Mrs. Ellen Green.
LITTLE PIGS IN BLANKETS
Slice bacon thin, wrap each oyster in a slice and fasten securely with
a tooth pick. Place in baking dish and bake until bacon is crisp.
Mrs. J. F. Selleck.
OYSTER COCKTAIL
Place small oysters on ice until needed. Make sauce of two table-
spoons tomato catsup, twelve drops tabasco sauce or one teaspoon pepper
sauce, juice of one lemon, one half teaspoon grated horse radish, little salt
and paprika. Add two tablespoons oyster liquor. Mix thoroughly and set
on ice to chill. Put five oysters in each glass, pour sauce over and serve
at once.
Mrs. F. P. Child.
ROYAL SCALLOP
One cup salmon (canned), three hard boiled eggs, two cups white
sauce, two cups buttered crumbs, seasoned with one fourth teaspoonful salt
and one eighth teaspoonful pepper. Rule for white sauce; four tablespoon-
fuls butter, two tablespoonsful blour, one half teaspoonful salt, one eighth
teaspoonful cayenne, two cups hot milk, seasoned slightly with mace. Break
up salmon with fork and remove bones. Butter a baking dish and put one
layer of crumbs, one layer of salmon, one layer of eggs (cut in layers or
chopped), one layer of sauce. Repeat until dish is full, cover with buttered
crumbs, brown in hot oven.
Mrs. H. G. Dollison.
KNOX GEDATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc.
Page Fifteen


Fish and Shell Fish
"I fished all day and caught a cold;
And just at night I had a bite.
'Twas not for naught I fishing went,
I hooked at least an appetite.”
BAKED SALMON WITH TOMATO SAUCE.
To one can salmon add one cup tomatoes, one half cup water, one sliced
onion, three whole cloves, one teaspoon vinegar, two teaspoonfuls butter,
one and one half teaspoons flour, one half teaspoon salt. Pepper to taste.
Cook tomatoes, water onions and cloves twenty minutes. Melt butter, add
flour and stir into hot mixture. Add salmon and put in baking dish, pour
half the sauce around it and bake thirty-five minutes, basting often. Re-
move to hot platter, pour remaining hot sauce around it and garnish with
parsley.
Mrs. D. M. Robins
SALMON LOAF.
Two cups salmon, noe cup stale bread crumbs, one teaspoon onion juice,
one teaspoon chopped parsley, three eggs. Flake salmon fine, mix with
bread crumbs and seasonings and moisten with the well beaten eggs. Pack
into a buttered mold and steam for two hours. Serve hot. Any left over
of this dish may be broken into small pieces, and served with mayonnaise,
making a palatable salad.
Mrs. D. M. Robins.
PARSLEY BUTTER (For Fish)
One half tablespoon chopped parsley, half teaspoon salt, one fourth cup
butter, one eighth teaspoon pepper, one tablespoon lemon juice. Cream but-
ter, add salt, pepper, parsley and then lemon juice slowly.
TUNA FISH SOUFFLE.
One can tuna fish, one half cup bread crumbs, one half cup milk, salt,
pepper, juice of one lemon, chopped parsley, paprika, three eggs. Cook
bread crumbs in milk ten minutes. Add fish and seasoning. Beat eggs
separately. Fold whites in last. Bake until firm.
Eveline Bersey.
SHRIMP WIGGLE.
Melt four tablespoons butter, one half teaspoon salt, two even tablespoons
of flour, dash of cayenne, then gradually pour in one and one half cups of
milk. When it thickens add one cup of shrimps and one cup of French
peas. Remove as soon as heated through. Salmon may be used instead of
shrimps and is very good.
Mrs.F. G. Dodshon.
FROG LEGS.
Wash and wipe in dry towel, fasten the feet together and dip them in
beaten egg, roll in fine crumbs, then fry in hot fat. Serve on hot platter
with slices of lemon and parsley.
Mrs. D. A. Thomson.
Where recipes call for Gelatine use KNOX SPARKLING GELATINE
Page Seventeen


Is your heating boiler insured? If not see )
FISH CHOWDER.
Two pounds fresh haddock, one large onion, four potatoes, sliced, one
fourth pound fat salt pork, butter size of egg, one quart milk, salt and pep-
per. Fry pork cut fine, place in kettle, add fish (cut) in alternate layers
with potatoes, and onion, season, add enough water to cover; cook one half
hour. Add milk, butter and crackers. Bring to boiling point and serve.
Mrs. H. B. Bogrette.
SHRIMP RELISH.
Two onions fried a golden hour in butter, add one cup boiled rice, one
half pint cream, one can shrimps. Heat before adding one half cup catsup.
Serve very hot.
Mrs. Frank R. Hutchinson.
LOBSTER WIGGLE. (Six Portions)
Melt three tablespoons butter and add three tablespoons flour, one tea-
spoon salt, one quarter teaspoon paprika and one quarter teaspoon celery
salt. Mix well and add one and one half cups milk and cook until creamy,
then add one tablespoon chopped cooked green peppers, two teaspoons
pimento, one cup peas, one cup lobster, one teaspon salt and cook three
minutes or until
very
hot. Add well beaten yolks of two eggs and cook one
minute. Serve on triangles of toast.
Mrs. H. D. Chase.
TARTARE SAUCE.
Chop one tablespoon sweet pickle, one tablespoon parsley, one tablespoon
stuffed olives, one teaspoon capers, one half teaspoon onion and one quarter
teaspoon salt and add to one half cup of mayonnaise.
Mrs. H. D. Chase.
WELSH RAREBIT.
One fourth pound rich cream cheese, one fourth cup milk or cream, one
egg, one teaspoon mustard, one fourth teaspoon salt
, speck of cayenne
pepper. Melt butter in chafing dish, add seasoning and cheese, when melted
add milk and stir rapidly, when smooth add egg well beaten and cook until
it thickens. Serve on toast.
Blanche Wilson.
CREAMED LOBSTER.
One half can lobster or two pounds fresh, one fourth cup butter, one half
tablespoon flour, one half teaspoon salt, few grains cayenne, speck of nut-
meg, one cup thin cream, yolks of two eggs. Cut lobster in small cubes,
melt butter, add flour, seasoning and cream gradually. Add lobster and
when heated add the beaten yolks.
PLANKED WHITE FISH.
Clean, split and hone a three pound fish. Put skin side down on a hot
oak plank, one and one half inches thick and a little longer and wider than
the fish. Sprinkle with salt and pepper and bruch over with melted butter..
Surround fish with a border of coars salt to prevent plank burning. Bake
twenty-five minutes in hot oven. If cooked in gas range have flame over
fish.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688:
Page Eighteen


SALMON (In Mold).
Drain one pound can salmon from the liquor, rinse well and flake. Mix
together one half tablespoon sugar, one half tablespoon salt, one half table-
spoon flour, one teaspoon mustard (groud), few grains cayenne, add two
eggs yolks, one and one half tablespoons melted butter, three fourths cup
thick cream or milk and one fourth cup malt vinegar. Cook in double boil-
er stirring constantly until mixture thickens. Add three fourths tablespoon
gelatine previously soaked in two tablespoons cold water, strain and add
to flaked salmon. Fill mould and serve with or without cream sauce.
SALMON AU GRATIN.
One can salmon; make a cream gravy of two cups milk, thicken with two
tablespoons flour, lump of butter, pepper and salt to taste. Place in
buttered dish alternate layers of salmon sprinkled with cracker crumbs
and the cream gravy. Over the top layer of cream gravy sprinkle cracker
crumbs and place dots of butter. Bake fifteen to twenty minutes. Serve
with sliced lemon.
SCALLOPED SALMON.
One can salmon, one cup white sauce, one cup bread or cracker crumbs.
Take out all bones and skin and juice from fish, butter a baking dish, put
in a layer of fish, then a layer of buttered and seasoned crumbs, then a
layer of fish then crumbs. Pour the white sauce over, cover the top with
buttered crumbs and brown in oven.
SALMON LOAF.
One pound can salmon, one cup fine bread crumbs, two eggs, or half
cup milk, one teaspoon lemon juice, one half teaspoon onion juice, one table-
spoon fine chopped parsley, a dash of paprika, one half teaspoon salt.
Remove skin, bones and liquid from fish and pick fine, mix together thor-
oughly with other ingredients, and turn into buttered mold. Cook in a
steamer, or in the oven in a dish of hot water about one half hour or until
the center is firm. Serve hot with sauce. Garnish with parsley.
CREAM SAUCE.
Melt two tablespoons butter, add two teaspoons flour, a few grains of
mace and cayenne, then add one cup milk and the strained salmon liquor.
Cork until smooth.
SALMON CUTLETS.
One can salmon, one half cup bread crumbs, one halt cup white sauce,
one half lemon, one teaspoon salt, dash paprika. Remove skin and bones,
chop salmon fine, pour over juice of one half lemon, mix in bread crumbs
then white sauce. " Shape into cutlets and dip in egg and cracker crumbs.
and let stand for two hours. Fry in olive oil or half lard and half butter.
Can be served with French peas.
SALMON CROQUETTES.
From one can salmon take bones and bits of skin. Mix with meat one
egg yolk, one half cup cracker crumbs and pinch of salt and pepper. Roll
in balls, then dip first in beaten egg, then in cracker crumbs. Let stand
several hours and when ready to serve, fry in deep fat until a rich brown.
Serve with sliced lemon, or with cream sauce. Mrs. D. D. Smith.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688.
Page Twenty


Meats and Poultry
“Some hae meat and canna eat,
And some would eat that want it.
But we hae meat, and we can eat,
Sae let the Lord be thankit."
Burns.
ROAST BEEF
Have the oven hot and do not put water in the pan; pepper and salt
it slightly and moisten the meat with the juices and fat that will soon be
made in the pan. Let the oven cool a little after the cut surfaces are
browned.
TO KETTLE ROAST MEAT
Take beef or fresh pork, three or four pounds, and allow two hours to
cook. Wash, place in kettle, season well, pour upon it cold water enough
to partially cover. Turn it over occasionally while boiling and when ten-
der cover and let it roast in the kettle. Mutton should be par-boiled first.
Veal does not need so much time.
BEEFSTEAK BROILED
Lay a thick tender steak upon the gridiron, well greased with suet, over
the coals; when done on one side have ready a platter well warmed, with a
little butter on it, lay the steak without pressing it, cooked side down, then
quickly place it upon the gridiron again and cook the other side. When
done place upon the platter, spread with butter, season with salt and pep-
per, serve on hot plates, garnish with sprigs of parsley.
BEEFSTEAK SMOTHERED IN ONIONS
Grease a hot spider with butter or suet and fry the steak until half done
then cover, very thickly, with sliced onions, season well with butter, pep-
per and salt, and put a little water in the spider to prevent burning. Cover
closely and set where they will cook more moderately. Serve hot with onions
on top of steak.
BEEFSTEAK PIE
Take some fine, tender steaks, beat them a little, season with salt and
pepper and put bits of butter over the whole surface. Dredge a teaspoontui
of flour over, then roll up and cut in pieces two inches, put a rich pie paste
around the sides and bottom of basin, put the steak in and nearly #il! thor
basin with water. Add a piece of butter the size of an egg, cut in small
pieces, dredge in a little flour, add a little salt and pepper. Roll a top crust
to half an inch thickness, cut a slit in center. Dip your fingers in flour and
neatly pinch the top and side crust together all around the edge. Bake an
hour in quick oven.
Mrs. Frank Marshall
Each package of KNOX GELATINE makes FOUR PINTS of jelly
Page Twenty-one


Compliments
Newton Packing Co.
Packing House
MARKET
5075 - 14th Avenue
Phones, Walnut 2710 - 4356
Magazine Subscriptions, All Kinds
American Woman's Home
Companion
Fannie M. Williams
YOUR MONEY
SHOULD
EARN
WE PAY IT
Funds Always Available When
Needed
Highland Park Savings & Loan
Association
Agencies, Ferndale and Royal Oak
Woodward at Cottage Grove
1
1167 STANLEY
Northway 3035-R
Club Rates
OAKLAND
ED. SHEER
PHARMACY
FRESH DRESSED POULTRY
8339 Hamilton Blvd.
E. P. STEELE, Ph. G.
Phone Market 795
Cor. Oakland and Euclid Av. E.
Page Twenty-two


SAVORY STEW
One and one half pounds round steak, one pint boiling water, one sliced
onion, two tablespoons catsup or chili sauce. Cut the meat in small pieces
and brown in hot butter or suet. Add other ingredients and cook very slow-
ly until meat is tender.
Mrs. S. Straith
SWISS STEAK
Get slice of choice round steak cut nearly two inches thick. Remove fat
and bone. Criss-cross steak with a chopping knife on both sides, chopping
into the meat all the flour it will hold. Sear a little in suet, or tablespoon
each of butter and lard in an iron frying pan, then partly cover with water.
Cover and let cook slowly for three hours. Add salt and pepper when about
half done. Sliced onions may be added if desired. Mrs. D. D. Smith
SPANISH ROAST
Take a roast two inches thick, season with salt and pepper. Slice two
onions over it, sprinkle with flour, pour on one cup of catsup, add potatoes
and roast in an oven not too hot, two and a half hours. Add a little hot
water if needed.
Mrs. Ernest R. Scward
SPANISH STEAK
One round steak, two medium size onions, one quart canned tomatoes
and one green pepper. Have steak cut from one inch to one and a half
inches thick. Sprinkle with salt and pepper. Sear on both sides in a hot
frying pan. Put in baking dish, pour the tomatoes over with chopped pep-
per and onions sliced very thin. Bake forty-five minutes.
Mrs. D. M. Robins
HAMBURGER STEAK WITH NOODLES
Take one and a half pounds round steak, put through food chopper.
then brown in butter, add a little water, one pint tomatoes, two large onions,
two sweet green peppers, salt and pepper to taste. Boil thirty minutes, then
thicken gravy and serve over noodles which have been boiled, blanches and
reheated in butter.
Frank R. Hutchinson.
HAMBURG EN CASSEROLE
Place thick layer of sliced raw potatoes in buttered caserole, salt and
pepper, then add a layer of sliced onions, season, then a layer of Hamburg
steak as much as desired. Season with salt and pepper, add a pint or more
of stewed tomatoes and bake until the vegetables are tender.
Mrs. Howard Simpson.
SPAGHETTI
One quart tomatoes, one package spaghetti, one pound Hamburg steak,
one quarter cup bacon fat, two green peppers, grated cheese. Put bacon
fat in frying pan, add pepper and meat and brown well. Cook until done.
Add the tomatoes. Cook spaghetti. When all are cooked and seasoned,
put together and mix well. Serve on plate covered with snappy cheese
(grated).
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625., Woodward, Market 2688
Page Twenty-three


Do you carry burglary insurance on your home? See ]
SHREDDED VEAL
One pound round of veal, small piece of suet, one half cup hot water.
Fry veal brown on both sides in suet. Boil slowly one hour. Add two
cups diced celery, boil one half hour, or until celery is well done. Shred
veal, season highly and serve on plain boiled rice.
Mrs. Carleton E. Ehle
STEAMED VEAL
Dip a veal steak in fine bread crumbs, then in egg, and again in bread
crumbs. Fry in butter long enough to brown the crumbs, then put in a
basin and pour over it one cup of white sauce. Put in a steamer and steam
from two and one half to three hours. Sauce. Put two tablespoons of
butter in saucepan and stir until melted and bubbling, add two tablespoons
of four in which is mixed one quarter teaspoon of salt and a few grains
of pepper, and stir until thoroughly blended. Pour on gradually one cup
of milk, stirring unitl well mixed, then beating until smooth and glossy.
Mrs. J. F. Miller.
VEAL BIRDS
Veal cutlets cut in pieces three inches square.
Cover with highly
seasoned dressing. Roll up and pin with toothpicks. Roll in flour, brown
in butter and cook slowly about three quarters of an hour. Make brown
gravy.
Mrs. E. Richardson.
LAMB EN CASSEROLE
Roll lamb in flour which has been salt and peppered. Brown lamb
in hot butter or fryings. Place lamb in roaster, fill frying pan with water
and thicken like gravy. Add to gravy three quarters cup of catsup and
one large onion chopped fine. Pour over lamb, bake two and one half hours,
then add one can drained peas. Bake one half hour.
Mushrooms can be added to gravy with catsup and onions if desired.
Katherine Sanford.
BROILED MUTTON CHOPS
Cut chops from tenderloin of mutton, remove portion of fat. Rub bars
of broiler with a little fat and lay on chops. While broiling turn often and
in about eight minutes they are done. Season with salt and pepper and rub
a small piece of butter on each chop and serve on a hot platter.
MINT SAUCE
Half cup vinegar, quarter cup chopped mint leaves, one tablespoon
powdered sugar. Add sugar to vinegar. When dissolved, pour over mint
and let stand 30 minutes on back of range to infuse. Use diluted vinegar.
Mrs. E. H. Wicks
DELICIOUS PORK CHOPS
Put a layer of pork chops in the bottom of a dripping pan and cover
them with onions sliced thin. Season with pepper and salt and pour over
them one cup of water. Bake one hour. L Mrs. W. S. Watson
Use KNOX GELATINE if you would be sure of results
Page Twenty-four


Office, Main 3417. Res., Hem. 143R
EDWIN BOND
Floyd D. Hastings
Groceries and Meats
-CHOICE-
MANAGER
501 Empire Bldg., 15 Clifford St.
Detroit, Mich.
161 KENILWORTH AVE.
Tel. Empire 4972-4973
Metropolitan Life Ins. Co.,
New York
Deilveries, 10:30 A. M. 3:30 P. M.
LET M. McFADDEN
HAVE YOUR ORDERS FOR
Coal, Coke or Wood
We Deliver Any Place a Motor Truck Can Go.
WE DO
Moving, Trucking and Storage
BY MEN WHO KNOW HOW
Not the Cheapest but the Best is Our Motto
Phone Cedar 187
8642 FORT ST. W.
Phone Cedar 107
Market 1342
R. J. Monteith Sons
KNOBBY TAILORS
Specialists in Butter, Eggs, Pure
Maple Syrup and Honey, Tea and
Coffee
CLEANERS & DYERS
Phone Walnut 350
H. QUEEN
5753 STANTON AVE.
Woodward Ave. at Mt. Vernon
Refrigerator Wagons
Page Twenty-six


If you need more insurance on your furniture, see
cup bread
serve.
MEAT LOAF
Three pounds veal on beef, half pound salt pork chopped fine, two cups
rolled crackers, two cups sweet milk, quarter cup butter, one tablespoon
salt, one tablespoon pepper, three eggs. Bake two hours.
Mrs. H. Zanger.
VEAL LOAF
Chop three pounds veal and one quarter salt pork, one
crumbs, three teaspoons salt, one teaspoon black pepper, a little red pepper,
and a pinch of cloves. Work in thoroughly two raw eggs; put in a mould
and steam three hours; remove and put in the oven a short time to dry off.
Mrs. Belle F. Hill
VEAL LOAF AND TOMATO SAUCE
Grind one and a half pounds of veal and one quarter pound of pork
together. Season with pepper and salt, adding one egg, three tablespoons
milk, and one cup cracker crumbs. Place half the prepared meat in roast-
er, lay two hard-boiled eggs end to end on top; then add remainder of meat,
pouring half can of water around it. Bake until brown.
SAUCE FOR MEAT
Strain one pint of tomatoes, season with salt, pepper and butter. Thick-
en with one tablespoon of flour, wet with little milk. Pour over meat and
Mrs. J. E. Atkinson
VEAL FRICASSEE
Cook about two pounds of lean veal with bay leaf, onion, three cloves,
salt and pepper. Cut in small pieces and pour over the following. Melt two
tablespoons butter and thicken with flour. Beat egg in cup, fill cup with
cream, add slowly to the broth. Vinegar to taste.
Mrs. W. T. Kuhlman
CHILI CON CARNE
Three quarter round steak cut in small pieces and browned in butter,
one medium sized onion cut in pieces, two cups tomatoes, one tablespoon
chili powder, two little red peppers, half teaspoon celery seed ground, half
teaspoon sage (may be omitted), one large sweet pepper, salt. Cook about
half hour, then add one can kidney beans and cook slowly half hour longer.
Mrs. E. Richardson
CHILI CON CARNE
One pound hamburger steak, browned in butter; one small can toma-
toes strained; two sliced onions, one can kidney beans, a little sugar, salt
and cayenne pepper to make pretty hot. Cook slowly about one hour, or
Mrs. T. C. Loveless
CHILI CON CARNE
One pound chopped beef, one can tomatoes, one can red kidney beans,
three onions cut small, six potatoes diced, one stalk celery cut fine, paprika
and salt to taste, two quarts water, boil three hours.
Mrs. W. C. Bowen
more.
All you add is water and sugar to the Knox Acidulated package
Page Twenty-eight


Paterson Flower Shop
9128 Woodward Ave.
“Everything in Flowers”
MARKET 1559
MARKET 5383
EVERYTHING FOR THE TABLE
Fresh Fruits and Vegetables Daily
Alhambra Grocery and Meat Market
MEATS OF QUALITY
Poultry and Fish
FOUR DELIVERIES DAILY
9412 WOODWARD AVENUE
Three Doors South of Alhambra Theater
H. A. MAROHN
A. J. GOETZINGER
Woodward Hardware Company, Inc.
SANITARY AND HEATING ENGINEERS
High Grade Builders' Hardware, Sporting Goods, Cutlery, House Furnishings
9328-30 WOODWARD AVENUE
MARKET 3251
Tel. Market 2250 Prompt Delivery
You don't have to worry about your meats and poultry when you order
from us, as we carry nothing but high grade meats and fresh dressed poultry.
Carpenter's Market
19 CLAIRMOUNT AVENUE
Our Motto: No Misrepresentation
Page Thirty


GOULASH
Half package spaghetti, half cup rice, one onion, half pound ground
beef, one pint tomatoes. Cook each separately, mix, put in baking dish.
Cover with crumbs and grated cheese.
Mrs. W. T. Kuhiman
COTTAGE PIE,
Cover bottom of small greased baking dish with hot mashed potatoes
(or cold), add a thick layer of roast beef (or any cold meat), cut in pieces
or ground. Season with salt and pepper, and onion juices and moisture
with some gravy, cover with a thin layer of potatoes and bake in 'hot oven
long enough to heat through.
Mrs. P. J. Wilson.
CORN BEEF CREAMED
Creamed dried beef can be made delicious by covering with cold water,
heat slowly when slices of meat have increased in size, by absorbing the
water, drain and cover with a thick white sauce.
Mrs. Chas, U. Hiscock
HASH
The best meat for a hash is from a stew or the sides of a a la mode beef;
the corned beef is excellent and any scraps of old meat can be used if care
be taken to first simmer until tender all tough bits. Mince evenly but not
too fine, allowing one quarter fat to lean. Add an equal bulk of chopped,
freshly cooked potatoes, mix well together and season with salt and pepper ;
moisten with cream, gravy or rich broth, add a tablespoon of butter or
good beef drippings to a frying pan and when smoking hot add the hash
even over the top. Cook over a moderate heat for twenty minutes without
stirring so that a brown crust may form over the bottom, fold over and turn
out like an omelet on a hot platter. This hash may be baked in the oven
instead of over the fire.
DANISH STUFFED CABBAGE.
Get about one pound of beef and one third of pork, and have the butcher
grind it fine. Then, when you get home put it through your own grinder
twice more, using the fine knife, adding two or three onions and grinding
them with the meat. Then put the meat in a mixing bowl tnd mix it thor-
oughly with a wooden mixing spoon. Add salt and pepper, and alternately
turn in milk and flour until it is of such consistency that it can be molded
into balls. Pick the leaves from a head of cabbage, being careful that they
are not torn or broken. Wash and drain them. Take about a cupful of
the meat, mold it into a ball, wrap it in about three or four layers of the
cabbage leaves, and tie firmly with a soft cord. Put these balls into a
kettle of boiling water. The water should cover the balls well. With
these you can boil sweet and white potatoes, peeled and cut in halves. Cook-
ing with the meat and cabbage gives them a delicious fiavor. Butter gra'y
is served with this dish, and is made by melting a large lump of butter in
a saucepan, adding flour and thinning it to the right consistency with the
water in which the cabbage has been cooked. When the dinner is cooked
remove the cord from the cabbage, arrange the puddings on a platter and
surround them with potatoes.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Thirty-one


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to join the
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Classes for all from 1 year to 65 years of age, and for any amount from 5c upward.
For full details, see or call,
CHAS. A. SCHURTZ
Phone Linwood 1027-W
5865 Seneca Avenue
Page Thirty-two


Poultry
"Here's to our national birds,
The Amerigan cagle and the Thanksgiving turkey!
May the first give us peace in all our states,
And the last a piece for all our plates."
Jessie Laurence.
ROAST TURKEY.
Dress the fowl, being careful not to break the gall, draw tendons from
the leg with a pair of pliers. This is done by catching hold of them at the
joint after the feet have been removed in the usual manner. Wash thor-
oughly outside and in, then fill the stuffing made from dry stale bread
broken in pieces and wet slightly with cold water. Do not have the
stuffing wet; merely moist; 'season with half a cup of melted butter, salt,
pepper and powdered sage. Allow ample time for roasting--for a large fowl
four hours is none too much. Remove the fowl from the pan and brown the
gravy. Add the chopped giblets if so desired, thicken with flour wet un
with cold water, stirring it in when the liquid is not at boiling point, as this
prevents lumps from forming; set over the fire and stir constantly until
the gravy thickens.
Jessie Laurence.
ROAST TURKEY No 2.
Procure a nice young turkey, dress nicely, rub with salt aud pepper in-
side and out, and fill with dressing made by pouring boiling water over
bread crumbs, plenty of butter, salt and pepper to taste, a little sage. The
giblets cooked tender and chopped fine, one can of oysters chopped and
added to bread. Stuff turkey and sew up. When ready to put in oven,
make a paste of flour and water. Roll out and spread over turkey, baste
often, take off cover when turkey is done but browning, which will be in
about three hours if turkey is young.
Lena B. High.
TURKEY ESCALLOP.
cont.nue
Make a pint of gravy from the bones and skin, chop the bits of meat,
picked from the bones, very fine. Have ready a buttered baking dish,
with a layer of dried or rolled bread or cracker crumbs, add a layer of
minced turkey and dot with bits of butter, seasoning with salt and pepper.
Moisten each layer with some of the gravy, and milk, and so
until the dish is full. Let the top layer be of crumbs, seasoned and dotted
with butter and moistened with the gravy and milk, mixed, beateni up
with two eggs. Spread it smoothly over the top about one quarter of an
inch thick; invert a pie dish over it and bake in a moderate oven until it
begins to bubble at the sides; remove the cover and brown.
For Dainty Delicious Desserts use Knox Gelatine
Page Thirty-three


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
CHICKEN A LA KING.
Boil one fat chicken until tender, when cool cut into cubes, inelt two
tablespoons butter, mix until smooth with two tablespoons of flour, add
gradually one pint of liquor in which the chicken has cooked and which
has been previously strained, one half pint cream or milk, little Worches-
tershire sauce, tomato catsup, paprika, salt and pepper, one green pepper
chopped fine then add the chicken, a small can of mushrooms, and cook
thoroughly. Serve on toast. Some prefer to use peas instead of mush-
rooms.
Mrs. R. M. Fairchild.
CREAM CHICKEN.
Cut the chicken into nice pieces for serving, salt, place them in baking
dish, cover with one cup cream and a little butter. Bake uncovered untu
tender. Use milk for gravy.
Mrs. E. M. Rixon.
CHICKEN CREOLE.
Fry three sliced onions in three tablespoons of hot drippings until light
brown; disjoint a large tender chicken, roll in flour and fry in hot fat until
brown, then place in a large heated casserole; add to the fat twb table-
spoons flour, add slowly one pint strained tomatoes, three minced green
peppers, a sprig of parsley and a teaspoon salt. Cook five minutes, add
onion and pour over chicken, bake two hours.
CHICKEN CHOP SUEY
One chicken, three or four pounds in weight, cut up and boiled in water
until tender. Let stand until cold. One cup rice boiled in three quarts
water, one can mushrooms, (button) braised in two tablespoons of butter
until it is all absorbed by mushrooms. Make a cream sauce of one cup milk,
one cup cream, two tablespoons cornstarch. Cut all the meat from the
chicken into small pieces. Butter a baking dish and put in a layer of cream
sauce then a layer of mushrooms. Cover with another layer of sauca
Continue the layers until all the ingredients are used, having a layer of
the sauce on top, which sprinkle with bread crumbs and little bits of butter.
Bake for twenty minutes. This can also be baked in individual moulds.
QUAIL.
Quail are very nice to stew until nearly done, then roast in the oven to
a nice brown, basting often with melted butter and water, Serve on soft
buttered toast.
CROQUETTES.
Take one pint of finely chopped cooked meat, chicken, veal, beef or a
mixture of all. Make a cream sauce of one cup milk, one tablespoon butter
and two tablespoons flour creamed together. Mix the meat, let it stand
until cold, make in a shape wished, roll in cracker crumbs, then in egg,
then in crumbs again, fry light brown in deep fat. Salt and pepper to
taste, dash of nutmeg, onion juice and sage may be added if desired.
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7625 Woodward, Market 2688
Page Thirty-five



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Page Thirty-six


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Page Thirty-eight


Vegetables
What will not luxury taste? .Earth, Sea and Air,
Are daily ransacked for the bill of fare."
STUFFED POTATOES.
Bake the potatoes, open and mash them, mix with meat or cheese. Put
back in shells, cover with beaten white of egg, put back in oven and leave
until
egg is browned.
Mrs. E. Gudakunst.
OVEN FRENCH FRIED POTATOES.
Did you know that you can fry French sliced potatoes in the oven, much
easier than on the top of the stove, and without any odor? Peel and slice
as usual, put two tablespoons grease in baknig pan, put in layer of potatoes
with more grease, put into a piping hoi oven. Bake one half hour. They
must be baked quickly. Salt after taking from oven,
Mrs. Robt. C. Kingsley.
"MY AMERICA" POTATOES.
Two cups diced cold boiled potatoes, two level tablespoons butter, two
level tablespoons flour, one cup milk, one fourth pound American cheese
(cut small), one tablespoon finely cut parsley. Melt butter, add flour and
milk, cook slowly until smooth and creamy, add cheese and continue stirring
until cheese melts. Add parsley. Mis the sauce through the potatoes
and spread in a shallow breaker or deep pan, cover top with bits of butter
and brown in oven.
Mrs. Robt. C. Kingsley.
POTATO CROQUETTES.
Pare, boil and mash six good sized potatoes, add one tablespoon butter,
two thirds cup sweet cream, the whites of two eggs well beaten, salt and
pepper to taste. When cool enough to handle, work into shape, roll in egg
and cracker crumbs and fry in 'hot lard.
Mrs. Frank Marshall,
CANDIED SWEET POTATOES.
Boil potatoes with skins on. Peel and cut lengthwise. Roll in brown
sugar and place in buttered pan and pour on a little maple syrup.
Alrs. F. G. Dodshon.
/
BAKED CORN.
One can corn, one egg, one-fourth cup milk, salt, one tablespoon butter,
one tablespoon sugar. Bake in oven until set.
Mrs. R. O. Harper.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Thirty-nine


We-insure your plant against strike, riot or civil commotion.
See
BOSTON BAKED BEANS.
One quart beans, one tablespoon salt, one tablespoon molasses, three
tablespoons sugar, one halt tablespoon mustard. Pick over beans, soak
in cold water over night. In the morning, drain, cover with fresh water
and heat slowly until the skins burst. Drain. Scald the riud of one half
pound salt pork. Scrape. Put one fourth of the pork in the bottom of the
bean pot and cover with beans. Cut the remaining pork in strips across
the rind and bury in the beans, leaving the rind exposed. Add one cup
boiling water to the seasonings and pour over beans. Cover the beans
with water. Cover the bean pot and bake slowly six to eight hours. Add
more water if needed. Uncover the last hour to brown.
Joe Douglas.
DELICIOUS PORK AND BEANS
Soak two cups beans over night. Next day take three or four pounds
fresh pork shoulder, wash it well and put in roaster. Then put beans in
roaster all around meat. Cover beans wit hwater. Salt and pepper well
and sprinkle a handful of brown or white sugar over it. Cover tight and
put in oven with very low heat. Bake five or six hours.
Mrs. Emory E. Perrin.
TOMATOES STUFFED WITH SARDINES.
Take six large, firm tomatoes and scoop out the inside. Let some of the
juice drain off from the pulp, and mix the latter with half a cup of cracker
crumbs or very fine bread crumbs, and a cup of sardines from which the
skin and bones have been removed, one tablespoon melted butetr, one quart-
er pint of chopped olives, salt and a little cayenne pepper. Stuff the
tomatoes, put in covered baking pan and bake one half hour in a moderately
hot oven.
Uncover and brown. Tomatoes stuffed with sardines and
chopped olives, mixed with a very thick mayonnaise, make a very good
salad. Add a little chopped celery or parsley.
BAKED EGG PLANT.
One large egg plant, one egg, one small onion, one fourth small loaf
bread, milk and salt. Pare egg plant, cut up and boil until tender. Mash
and add beaten egg, onion cut fine, and bread crumbs wet with plenty of
milkPlace in baking dish and cover with buttered crumbs. Bake in
hot oven thirty minutes.
Dorothy McVittie.
CABBAGE A LA CREAM.
Chop cabbage very fine, salt, pepper and sugar to taste, add vinegar to
moisten, if very strong use part water. Pile in glass dish, whip sweet
cream until stiff, sweeten and cover thickly over top of cabbage.
Lena B. High
CREAMED POTATAOES.
One cup boiled potatoes, one cup white sauce. Shape potatoes in
one half inch cubes. Pour the white sauce over them and heat thoroughly.
Mrs. E. J. Osband.
Use Knox Gelatine—the Four Pint package
Page Forty


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
RED CABBAGE.
Slice one head of cabbage and soak in salt water. Cook with one apple,
two cloves, sugar and vinegar to taste.
Mrs. Wm. Kuhlman.
ESCALLOPED ONIONS.
Boil onions in salt water until tender, cut in halves, put in baking dish.
Make cream sauce of two cups milk, four tablespoons flour, four table-
spoons butter, two tablespoons lemon juice. Melt butter, add flour, then
milk and lemon juice. Cook until thickened, cool and add one egg-yolk,
beaten. Pour over onions ; cover with bread crumbs and a little paprika.
Bake in oven.
Mrs. E. M. Rixom.
GLAZED SWEET POTATOES.
Wash and pare six potatoes. Cook ten minutes in boiling water. Drain
and cut in halves lengthwise; dip in syrup made of one half cup of sugar
and one fourth cup of water. Place in buttered pan. Make syrup by
boiling water from three to four minutes. Bake fifteen minutes, basting ,
with the syrup. This is delicious.
Mrs. E. J. Osband.
CORN OYSTERS.
Score corn and scrape. Three tablespoons flour to five ears corn, one
egg (beat white separate), two teaspoonfulls sugar, one half teaspoonful
soda, level teaspoonful cream tartar, pinch salt, then add white of egg.
Fry in lard and butter.
Mrs. Alice V. Keeler.
PEANUT CROQUETTES.
One cup peanuts, two cups potatoes, salt, pepper, one tablespoon milk,
ouie tablespoon eggs, onion juice, one half cup pimento. Grind pearuits
in meat grinder, then add potatoes, salt and pepper, milk, egg, onion juice
and pimento. Roll in beaten egg, then cracker or bread crumbs, and fry
in deep fat.
Mrs. Eva Morris Hayes.
SPANISH RICE.
One pound ground beef fried in butter, five tablespoons rice and one
green sweet pepper cut in small pieces. Cook in one cup water. Then add
the meat, two cups tomatoes, one teaspoon salt. Cook all slowly one and
one half hours.
Mrs. E. Richardson.
SPANISH RICE.
Two large tomatoes or one cup cooked ones, one green pepper, chopped,
one small onion, one half cup uncooked rice, two cups cold water, one
fourth cup butter, salt. Cook altogether in double boiler until rice is tender.
Just before serving add a dash of red pepper and one tablespoon butter.
May be put in oven and browned by sprinkling a few.corn flakes on top.
Mrs. E. H. Wicks.
SPANISH RICE.
Four cups boiled rice, four onions chopped fine, one half can tomatoes,
one half teaspoon chili. Brown onions in bacon fat, mix with rice, tomatoes
and chili. Season to taste and cook about thirty minutes.
Mrs. E. S. Jenks.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Forty-one


SPAGHETTI.
One large can tomatoes, two bay leaves, one teaspoon celery seed, one
half teaspoon mustard, one teaspoon salt, one tablespoon Worcestershire
sauce, three tablespoons vinegar, two large onions, one box spaghetti. Chop
the onions up fine and fry in bacon fat for five minutes. Mix this with
everything but the spaghetti and stew for twenty minutes. Place in
buttered baking dish—one layer cooked spaghetti, one layer grated cheese,
one layer sauce. Bake one hour.
Mrs. E. S. Jenks.
PEANUT BUTTER CROQUETTES.
Mix two cups mashed potatoes with two tablespoons butter, one table-
spoon milk, one egg, one small chopped onion, and one quarter teaspoon
salt. Heat one quarter cup cream and one quarter cup bread crumbs in
pan and stir to thick paste. Cool and add one half cup peanut butter.
Then add to potato mixture and form into croquettes.
Roll croquettes
in bread crumbs, then in beaten egg and in bread crumbs again. Fr in
deep, hot fat and drain.
Eveline B. Bersey.
POTATO PUFF.
Two cups cold mashed potatoes, two tablespoons melted butter, two
cups choped cooked meat, two beaten eggs, one cup milk. Bake in buttered
dish in hot oven.
Mrs. W. F. Kuhlman.
SQUASH AU GRATIN.
Prepare as much Hubbard squash as will be needed by removing seeds
and stringy inner part. Cut in small slices and steam until tender. Scrape
pulp and mash. Season with salt, pepper, butter. Put in buttered baking
dish, cover with bread crumbs and bake slowly fifteen minutes.
Mrs. Chas. 0. Hiscock.
SCRAMBLED RICE AND BACON.
Fry six slices of bacon until crisp. Pour off half the fat and set bacon
aside to keep warm. Mix together one and one half cups cooked rice
and two well beaten eggs, salt, pepper. Pour into bacon fat and scramble.
Heap in mound in platter and surround with bacon.
Eveline B. Bersey.
STUFFED ONIONS.
Parboil large onions for about fifteen minutes in salted water. Scoop
out the hearts, chop them fine and mix with bread crumbs and chopped
nut meats. Season with pepper, butter and more salt, if needed; put
mixture back in the onions, put onions into baking dish, pour cream sauce
over them and bake until tender.
Mrs. H. M. Robins.
SCALLOPED POTATOES.
Slice potatoes thin, about a quart. Line casserole with the potatoes,
season, salt, paprika, a little dried onion, cracker crumbs, butter, add a
little chopped pimento, add more potatoes, and seasoning. Cover two thirds
full with milk and bake for one hour in medium oven.
Mrs. Frederick M. Du Devoire.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Forty-three


GARFIELD 5300
GARFIELD 5300
Ford
MERRILL F. CROSS
THE UNIVERSAL CAR
`AUTHORIZED FORD AND LINCOLN DEALER
EXPERT SERVICE AND SATISFACTION GUARANTEED
8926-38 GRAND RIVER AVENUE, At Beverly Court
PLEASURE CARS
TRUCKS
"Stop and Think, but Don't Stop
Thinking”
Get Your Income Protected
The most vital tring in this
world is not business, but to tru-
ly believe that the Bible is the
revelation of God's will to the
world.
Buy a PRUDENTIAL
Life Insurance Policy
. R. S. PALMER
12129 WOODWARD
DRY GOODS AND NOTIONS
L. S. DUNFORD
District Manager
938 Majestic Bldg.
Main 3120 Hem. 4991-R Detroit
Will Accept Your Lot As Down
Payment and Finance For You
HAYES
Grocery Company
W. S. WATSON, C. E.
BUILDER OF
8333 HAMILTON AVE.
SUPERIOR HOMES
We Feature the Richelieu Line of
Food Products
Hem. 3516-R
2132 Leslie Ave.
Detroit Steam Carpet Cleaning
Works --
454 W. COLUMBIA ST.
MAIN 2151
Cleaners of Oriental Rugs, Domestic Rugs, Carpets and Portiers
Established Over Fifty Years
Page Forty-six


We insure jewelry and furs against all loss.
SeeIs
CELERY AND ALMOND SALAD
Equal parts finely cut celery and blanched almonds. Served with any
good fruit salad dressing.
Mrs. M. S. Rice.
PINEAPPLE SALAD
One cup diced pineapple, one cup chopped celery, one cup chopped al-
mond meats. Mix ingredients in bowl and set on ice until thoroughly chil-
led. When ready to serve, mix with boiled salad dressing thinned with
whipped cream to which one-fourth cup of pineapple juice has been added.
Serve on lettuce.
Mrs. C. Preshaw.
APPLE SALAD
Four firm medium sized apples, one-half cup chopped almond meats,
one cup candied red hots. Drop red hots in boiling water and boil
until water becomes red. Then drop pared and quartered apples in and cook
slowly until they become a deep pink. (Add more red hots to water if
apples are not pink enough.) Drain and cool apples—Arrange four quar-
ters in rose shape on lettuce leaves and garnish with mayonnaise thinned
with whipped cream to which the chopped nuts have been added. (Serve
four.)
Mrs. C. Preshaw'.
SHRIMP SALAD
Wash and drain contents of one can of shrimps. Add two cups celery
cut fine, one cup sour apples cut fine, one teaspoon salt, a little paprika, one
cup walnuts broken coarsely. Mix together with salad dressing and garnish
with parsley.
Aileen Simpson.
CHICKEN ASPIC
Put one asparagus tip and ring of pimento into bottom of each mold.
Add chicken, diced pimento and asparagus tips mixed. All one package
Knox Sparkling Gelatine to chicken stock which has been well seasoned with
onion, celery, salt and pepper. Let harden. When ready to serve, dip molds
in hot water to loosen jelly and turn out on shredded lettuce. Serve with
salad dressing.
Mrs. F. G. Dodshon.
VEAL SALAD
One and one-half cups cubed veal, one cup chopped sweet pickles,
one cup green peas, two hard boiled eggs, one cup mayonnaise. Mix veal,
pickles and peas together, then add chopped eggs. Season with salt, pep-
per and paprika. Add mayonnaise. Serve on lettuce.
Mrs. C. Preshaw.
CHICKEN SALAD
Boil until tender a full grown fowl. When cold, dice the white meat
only. Wash and scrape tender stalks of celery and cut into small pieces,
using two parts of chicken to one part of celery. Mix with a stiff oil may-
onnaise into which a few finely chopped blanched almonds have been added.
Serve on lettuce leaves.
Mrs. Alfred Morrell.
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7525 Woodward, Market 2688
Page Forty-eight


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
HALIBUT SALAD
Two cups cold halibut, one cup shredded lettuce, one-half cup cold
boiled potatoes. Flake halibut into small pieces, shred the lettuce with
scissors, cut the potatoes into half inch cubes. Mix fish and potato lightly. .
Lay in a nest of lettuce and pour French dressing over it.
Mrs. D. M. Robins.
COMBINATION TUNA SALAD
To one pound can Tuna fish add three hard boiled eggs, two heads firm
lettuce, one small can peas, one-half cucumber. Shred the fish lightly with
a fork, cut lettuce into fine strands and mix both together lightly, then add
the peas free from all moisture, and decorate with finely sliced cucumber
and egg cut into rings. Serve with mayonnaise on lettuce leaves.
Mrs. D. M. Robins.
MAYONNAISE
Blend one tablespoon flour and sugar, one teaspoon mustard and one-
half teaspoon salt. Add one beaten egg. Stir one cup warm vinegar (not
strong) in above mixture and cook until thick. Thin with cream.
Mrs. Wm. Kuhlman
THOUSAND ISLAND DRESSING
Three eggs, hard boiled, one green pepper, one pimento, twelve chives,
one small onion. Chop all ingredients fine. Mix with one-half pint boiled
mayonnaise dressing. Three tablespoons oil dressing, one-half bottle Heinz'
chile sauce, one-half pint cream, whipped.
Mrs. Paul Hickey.
FRENCH DRESSING
One dessert spoon papriki, one dessert spoon white pepper, one table-
spoon mustard, one teaspoon salt, one teaspoon sugar; yolk of one egg, one
cup oil (any kind), half cup vinegar. Mix dry ingredients first; add bal-
ance then stir gently with spoon for a few minutes ; then beat with egg beat-
er; this makes two-thirds of a pint and will keep indefinitely in a cool place
supposed not to separate, but if it does, mix well before serving.
Mrs. T. B. Hamill.
COMBINATION SALAD
Three well blanched heads of lettuce, one half cupful of celery hearts,
cut small, two thin cucumbers, sliced fine, eight crisp red radishes, sliced,
one tablespoonful of finely minced red or green pepper, tomatoes and green
peppers to decorate. Wash peppers and let it get crisp in a cloth laid on ice
overnight. On each plate place one of the most perfect curled leaves, take
the best part of the rest and pick apart in pieces easy to handle with fork.
Add all other parts prepared as directed, pour on part of the sauce and
toss up well, then place a portion in center of each leaf. Scald, then chill
small ripe tomatoes, remove skin and cut a slice for top of each plate; cut
some peppers into narrow strips and cross two over the tomato, pour on a
teaspoonful of the sauce and serve.
Knox stands for Quality and Quantity in Gelatine
Page Forty-nine


SMART
CLOTHES
CANTON-HICKEY CO.
Washington Blvd. at the Statler
The Newly
Enlarged
DETROIT
DRUG
CO.
Children's
Shop
R
is a favorite shopping place
for mothers of two to six-
teen-year-old boys and girls.
Coats, suits, frocks, under-
wear, I'ngerie, sweaters, hats,
caps, hosiery, shoes-every-
thing conveniently arranged
all on one floor.
Even a Barber Shop
Just for Kiddies
14 Dependable Stores
Bentlif Shop
BS

KENWOOD
RESTAURANT
Art Needle
Work
Linens
Laces
Handkerchiefs
Stamping
and
Monograming
119 JOHN R.
Main 3103
Formerly Heberlin's
Open Sunday
Under Management of
C. A. WESTERVELT
9316 WOODWARD
M. J. FREEMAN
MANHATTAN
MARKET
512 BETHUNE EAST
Tel. Northway 1247
F. Landry, Prop.
FRESH MEATS
Meats, Fish and Poultry
Phone, Market 1874
8635 Woodward Ave.
Home Cooked Meats
Home Made Salads
Orlings Sausage
Vegetables
Page Fifty


We insure against loss of time through illness.
See
FRUIT SALAD DRESSING
Yolks of two eggs beaten, three tablespoons sugar, three tablespoons
tarragon vinegar, one teaspoon lemon juice and pinch of salt. When ready
to serve, add one-half pint whipped cream. Mrs. E. H. Wicks.
SALAD DRESSING FOR HEAD LETTUCE
Three parts of olive oil to one of vinegar. Pinch of salt and sugar. Lots
of sweet paprika. You may add Roquefort cheese to this dressing if you
like and pour over the lettuce.
Mrs. A. M. Hungerford.
SALAD DRESSING FOR FRUIT
Three eggs beaten, two-thirds cup sugar, one-eight spoon salt, butter
size of egg. Juice of one can pineapple, juice of one lemon, juice of one
orange. Cook until thick.
Mrs. Robt. F. Young.
SALAD DRESSING
Six eggs, two tablespoons dry mustard, two tablespoons salt, four table-
spoons sugar, two tablespoons corn starch. Add beaten eggs to dry ingre-
dients and to this add one and one-half cup hot water and one and one-
fourth cup vinegar. Mix well and cook in double boiler. When ready to
serve, thin with cream.
Blanche Kinsell.
One tablespoon flour, one tablespoon sugar, one teaspoon mustard, one-
third teaspoon salt and pinch of paprika. Mix all dry ingredients, then put
on low fire with three- fourths cup vinegar and one-fourth cup water. Add
butter size of egg. Let boil until thick, stirring constantly. Take from fire
and add two eggs well beaten.
Mrs. Hyland.
PINEAPPLE SALAD DRESSING
Two tablespoons butter, one tablespoon flour, two eggs, three-fourth
cup sugar and juice of one large can pineapple. Cream butter and flour,
add egg yolks (whipped stiff) and hot pineapple juice. Cook in double boil--
er until thick. When cold, add whipped cream. Serve on any fruit salad..
• Mrs. Robt. G. Blaine.
FRENCH MAYONNAISE
Two egg yolks, one teaspoon salt-dash of paprika, one-half teaspoon
dry mustard, three teaspoons lemon juice or vinegar, one cup salad oil,
large lump butter, one-third cup flour, one cup hot water. Beat eggs, salt,
mustard and vinegar. together. Blend in oil. Melt butter, stir in flour, add.
water. Cook urbel smooth.
Mrs. Howard Simpson
COOKED OIL SALAD DRESSING
Yolks of two eggs (beaten with fork), two tablespoons of vinegar
mixed with two tablespoons of lemon juice, even teaspoon of mustard, salt,
and sugar each, one-quarter teaspoon of pepper, four tablespoons of olive
oil. Put in double boiler and cook until thick. Beat whites of eggs stiff
and pour hot mixture into the whites of the eggs. Mrs. J. F. Miller.
Four separate Desserts or Salads from one package of Knox Gelatine
Page Fifty-two


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
SALAD DRESSING FOR CUCUMBERS
One-half cupful sour cream whipped stiff. Season with salt and pep-
per, add gradually three tablespoons lemon juice or vinegar.
Mrs. G. Pottle.
FRENCH MUSTARD
Six tablespoons mustard, one tablespoon of granulated sugar; mix thor-
oughly; add one egg, then gradually six tablespoons vinegar; add one table-
spoon butter; boil all together until thick.
Mrs. T. B. Hamill.
THOUSAND ISLAND DRESSING
One tablespoonful or red pepper, chives and onion, two tablespoonfuls
of chile sauce, four tablespoonfuls of boiled salad dressing, one teaspoonful
each of oil and vinegar, sprinkle liberally with paprika. Chop the three first
articles fine before measuring, add chile sauce and dressing and mix to-
gether. Now add oil and vinegar and beat well, then stir in the paprika.
TARTARE SAUCE
Yolks of two eggs, one-half teacup olive oil, three tablespoons vine-
gar, teaspoon salt, one teaspoon sugar, one teaspoon prepared mustard, little
pepper, one tablespoon chopped Capers, two tablespoons chopped cucumber
pickles, one small onion chopped.
Mrs. Jerry C. Hayes.
COLD MINT SAUCE
Add to two tablespoonfuls of washed and finely chopped mint a little
white pepper and a gill of vinegar in which two tablespoonfuls of sugar
have been dissolved. Let stand a half-hour before serving. If this sauce
is preferred hot, the vinegar and sugar may be heated to the boiling point
and the minced mint stirred in just before serving.
CURRANT MINT SAUCE
Separate one glassful of currant jelly into pieces, but do not heat. Add
two tablespoonfuls mint leaves minced fine, and the thin yellow shavings
from the rind of one-third of an orange.
PINEAPPLE AND MARSHMALLOW SALAD
One quart can pineapple-cut in small pieces. One-half pound marsh-
mallows cut into four pieces. One ounce of pecans or English walnuts
chopped. Mix all together and add following dressing : One egg, two level
tablespoons sugar, two level tablespoons butter, two tablespoons lemon juice,
two tablespoons water, pinch of salt. To well blended egg, add slowly wa-
ter, butter, salt and lemon juice. Cook in double boiler stirring constantly
until thickened. When cold add one-half pint cream (whipped. ) Let stand
over night in covered earthen vessel and keep in cold place. Serve on let-
tuce, garnished with nuts and paprika.
Mrs. Robt. G. Welsh.
MARSHMALLAW AND PINEAPPLE SALAD
One-half pound marshmallows cut in small pieces. Four slices pine-
apple diced. One-half pint whipped cream with about one tablespoon of
salad dressing. Sprinkle with celery seed and serve on lettuce.
Mrs. D. G. Renton.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Fifty-three


DEMERY & CO.
WOODWARD AT MILWAUKEE
NORTH-END GREATER DEPARTMENT STORE
Gabel Creamery Company
DISTRIBUTORS OF HIGH GRADE
Milk, Cream and Dairy Products
9700 OAKLAND AVENUE
DETROIT
CERTIFIED MILK
CERTIFIED HOLSTEIN MILK
SPĘCIAL JERSEY MILK
PHONE
HEMLOCK 152
FURSD
STRICTLY
QUALITY
RELIABLE
GUARANTEED
REMODELING REPAIRING
DeLUXE FUR SHOP
7409 WOODWARD, Cor. Lothrop
Northway 1352
TELL YOUR FRIENDS ABOUT US
MARY E. HEISERMAN, Ladies' Aid, Div. 2
Page Fifty-four


WALDORF SALAD
Six apples, six bananas, two_stalks celery, one cup English walnut
meats. All this to be diced fine. Dressing : Four tablespoons sugar, one-
half teaspoon salt, one-half teaspoon corn starch, one teaspoon mustard,
pinch red pepper, one egg, one-half cup vinegar, tablespoon of butter. Cook
until it creams. When cold add one-quarter pint whipped cream.
FRUIT SALAD
One orange diced, one banana diced, onė grape fruit diced, one cup
pineapple, one cup seeded white grapes, one dozen marshmallows soaked
in pineapple juice four hours..
Dressing : Juice of three oranges—grated rind of two. Juice of two
lemons, half cup pineapple juice and one and a half cups sugar in double
boiler. When boiling point has been reached—stir in two well beaten eggs.
Cook until thick, when cold add half pint whipped cream. Put on fruit
and add grated cheese over top.
Mrs. E. H. Hanna,
FRUIT SALAD
Diced apples, pineapple, celery, dates and walnut meats. Mix with
boiled salad dressing.
WHITE-CHERRY SALAD
One can white cherries seeded. Put filbert meats in place of cherry
pits. Place on crisp lettuce leaves. Serve with salad dressing to which has
been added whipped cream.
Mrs. M. S. Rice
SALAD DRESSING
One-half cup vinegar and one tablespoon water. Add one-half cup
white sugar, one heaping teaspoon flour, one heaping teaspoon mustard,
one-half teaspoon salt. Stir sugar, flour, mustard, salt well together. Break
one egg into the dry ingredients and beat well, then add half cup milk. Put
this mixture into the boiling vinegar and stir until it boils. Add a small bit
of butter and take from fire as soon as it has boiled. Beat and when cool
put in glass jar.
Mrs. Frank B. Stafford.
POTATO SALAD
Six large potatoes dried, one medium sized onion cut up, one green
pepper, two medium sized cucumbers, three hard boiled eggs.
DRESSING
Half cup sugar, one tablespoon salt, one tablespoon dry mustard. Beat
until well mixed. Beat three egs (yolks) separately. Put half cup vine-
gar into sugar, etc. Put in eggs and cook until creamy. Put away in cool
place. Mix with cream for use.
Mrs. F. M. Pulver.
Knox Gelatine is economical—one package makes Four Pints of jelly
Page Fifty-five


SALAD DRESSING
Butter size of an egg, one cup sugar, one tablespoon corn starch, one
cup vinegar, half teaspoon mustard, salt, one cup sour cream, three
eggs.
Mix dry ingredients first, sugar, salt, mustard with the butter. Beat eggs and
add cream and last, vinegar which should be half water if at all strong.
Cook all in the double boiler stirring constantly. Marian Morris.
SALAD DRESSING
One egg, half cup sugar, two teaspoonsful mustard, one tablespoonful
corn starch, half cup vinegar, half cup water. Little salt. Boil until thick
and stir in tablespoonful butter.
Charlotte B. Ecker.
ASPARAGUS TIP SALAD
Wash, head of leaf lettuce dry on a towel, drain one can of asparagus
tips. Lay on lettuce leaf, cover with India relish, and add mayonnaise, or
French dressing. Very appetizing. Mrs. Frederick M. DuDevoir.
VEGETABLE SALAD
Two cups shredded cabbage, one cup diced celery, one cup diced toma-
toes, two heaping tablespoons sweet green pepper, two cups macaroni boiled
and blanched and two teaspoons salt. Mix together with boiled salad dress-
ing. Canned pimento may be used instead of tomato.
Mrs. S. G. McCollom.
CABBAGE SALAD
One teaspoon mustard, one teaspoon corn starch, two tablespoons su-
gar, one tablespoon butter, one cup water, three-quarters cup vinegar and
two eggs. Cook in double boiler. Chop small onion in cabbage, salt and
pepper and mix with dressing.
Mrs. E. C. Kinsell.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Fifty-six


Cheese and Eggs
"And now methinks, that it would please,
If our repast should end with cheese.
CHEESE FONDUE
One cup scalded milk, one cup soft, stale bread crumbs, one tablespoon
butter, one-half teaspoon salt, dash of cayenne, one cup grated cheese, yolks
and whites of three eggs. Mix milk, bread crumbs, butter, salt, cayenne
and cheese together, then add yolks of eggs beaten until lemon colored. Cut
and fold in the whites beaten until stiff. Pour into a buttered baking dish
and bake twenty minutes in a moderate oven. Serve at once.
Hazel Lightbody.
CHEESE DREAMS
Between thin slices of buttered bread, put a slice of cheese. Fry a
golden brown in hot fat. Serve with a spray of parsley.
Mrs. Chas. R. Clark.
CHEESE SOUFFLE
One cup or more grated cheese, two tablespoons flour, two tablespoons
butter, two cups milk, three eggs, salt or pepper. Stir butter and flour over
fire, add milk, cook until thick, draw aside, add cheese, beaten yolk, lastly
beaten white. Bake twenty or thirty minutes. Mrs. Van Kuhlman.
WHIPPED EGGS
Separate one egg, keeping the yolk whole in the shell while you beat
the white to a stiff froth. Heap the white in a pretty bowl or egg-cup and
make a little well in the center, drop in the yolk, stand the whole in a pan of
boiling water, cover and cook one minute, serve in the bowl with a bit of
butter and a grain of salt.
CHEESE FONDUE
Mix one cup hot water with one and one-third cups bread crumbs, one--
half teaspoon salt and one and one-half cups grated cheese. Add yolks of
four eggs thoroughly beaten. Fold into this, the egg whites beaten stiff.
Pour into buttered baking dish, bake slowly thirty minutes. Serve hot.
Eveline B. Bersey.
AEREFOAM FROMAGE
Spread bottom of pie dish, thickly with butter and sprinkle with grated
cheese. Put in oven until cheese is melted. Break in number of eggs re-
quired, without breaking yolks. Sprinkle with salt, pepper, grated cheese,
bread crumbs and butter. Bake slowly until eggs are set.
Eveline B. Bersey.
Desserts can be made in a short time with Knox Gelatine
Page Fifty-seven


WABATANT 9 THERECE
A Liberty Bell Bank
Will Help You Save

(H2013 HOUS
a
one
NO 12406
Nickels, dimes and quarters saved out of your
housekeeping allowance can muunt up into
considerable sum in a year's time!
Let of these ornamental banks-an exact
replica of the famous Liberty Bell-be your
depository. There are now more than
11,000 in Detroit homes.
An ideal Christmas gift for children
Come in and open a savings account-and
-a savings account and a Liberty Bell ask for a Liberty Bell bank!
bank. Ask us about Gift Accounts.
COMMERCIAL STATE SAVINGS BANK
Penobscot Bldg., 147 W. Fort St.
Branch at Lincoln and Holden
Branch at Forest and Crande
MEMBER FEDERAL RESERVE SYSTEM
Nothing Discourages the Good Cook
More than Cream that Won't Whip
OUR EXTRA HEAVY WHIPPING CREAM
is GUARANTEED and the PRICE is the SAME
We give Prompt and Courteous Service to all parts of the City
PURE MILK, CREAM and
Freshly Churned BUTTER
JOHN SCHLAFF CREAMERY CO.
MAIN OFFICE
3925 Tillman Avenue
Walnut 5194
NORTH BRANCH
229 Baltimore Avenue E.
Northway 3490
Page Fifty-eight


MISS P. L. LOVELL
LaSalle Dress Shop
Near Alhambra Theater
HUFF'S
BARBER SHOP
Special Attention to
Children's Dresses and Coats
Made To Order
Bobbing Hair and
Children's Haircutting
Phone Empire 5485
9418 WOODWARD AVE.
Cor. Oakland and Holbrook
Phone HEMLOCK 6491
Your Rugs Made 100% Clean
PALACE MEAT MARKET
SNYDER & FELITTO, Props.
STAR
Carpet Cleaning Co.
Meats and Poultry
2184 MT. ELLIOTT AVE.
12700 OAKMAN BLVD.
Detroit, Mich.
Edgewood 3401—3402
MILLINERY and
TRIMMINGS
Hand Made Hats Our Specialty
Miss Florence
M. Gulliford
Teacher of Piano
E. SANFORD
8431-33 OAKLAND AVE.
Near Philadelphia
Northway 290
Mkt. 3019-J 230 SMITH AVE.
Hemlock 2777
Quality Service Courtesy
If there is anything you need from
the drug store, call us up. We de-
liver.
Plumbing, Steam and Hot Water
Heating
Bundt Drug Co.
J. G. MERITHEW
CHAS. R. BUNDT
PHONES HEMLOCK 79-6322
11753 HAMILTON BLVD.
At Tuxedo
Remodeling a Specialty
126 WINONA AVE., Detroit
Page Sixty-two


TRADE MARK REGISTERED
MILLED TO PLEASE THE BEST COOKS
Domestic Science Teachers are Unanimous and Emphatic in
Saying that for BEST Results in Bread or
Pastry it is Necessary to
USE A SPECIAL FLOUR FOR BREAD
and A SPECIAL FLOUR FOR PASTRY

he
24%2Lbs.Net
24 Lbs. Net
PATENT
FANCY
BEST FLOUR
د /I/]البند (
DIIIII ! بيد "Tull //لالالا م ا ر ا
Jenkels
VELVET
EXTRA FINE
MADE IN THE US
| | الاسر (IM
/
I الماء الساnull ا ر ا
BEST
HENKELS
BREAD
FLOUR
PASTRLOUR
Commercial Milling to
DETROIT, MCH.
99
Henkel's "Velvet Pastry”
Flour is Best for Pastry
Henkel's "Bread Flour"
is Best for Bread.
because it is made of the choicest
parts of the best soft Winter Wheat
and is of exactly the right color and
consistency specified in all cook
books by expert bakers.
because it is made of the very
choicest parts of the best Hard
Spring Wheat and contains more
glutenous muscle-building proper-
ties than soft Winter Wheat.
To attempt to bake both bread and pastry from the same
sack of flour is like trying to make one needle "do”
all kinds of sewing.
AT YOUR GROCER'S
ALWAYS SAY
HENKEL'S
FLOUR
Page Sixty-four


Bread, Muffins, Biscuits
"Here is bread which strengthens men's hearts;
And therefore is called 'The Staff of Life."
RECIPE THAT WON THE FIRST PRIZE IN DETROIT
NEWS BREAD CONTEST.
One medium sized white potato, one pint potato water, one pint scalded
milk, two tablespoons of lard, two tablespoons butter, two tablespoons
sugar, three teaspoons salt, one cake compressed yeast dissolved in one-
quarter cup of warm water, about twelve cups of bread flour.
Directions—Mix a sponge of luke warm potato water, mashed potato,
yeast and about three cups of flour. When this is foamy (about one hour)
add the lukewarm milk, in which the lard, butter, sugar and salt have been
melted. Add flour to make a soft dough, then turn onto floured board and
knead about fifteen minutes. Put into greased bowl, grease the top of the
dough and place in a warm spot until the dough has doubled in bulk. Turn
onto slightly floured board, knead out all bubbles, form into loaves, saving
out small amount for rolls. Put into greased pans, grease top of loaves
and again allow dough to double in bulk. Bake fifty minutes in moderate
oven, increasing heat after ten minutes. When bread begins to brown,
decrease heat, and finish baking in slow oven.
Mrs. Mabel Mittelberg.
GRAHAM BREAD.
One pint sour milk, a little salt, one teaspoon soda dissolved in a little
warm water and added to milk; half teacup molasses; stir in three cups of
Henkel's graham flour and half cup of seedless raisins. Pour into a well
greased pan and bake immediately in a moderate oven one hour.
Mrs. C. S. Chibnall.
NINA L. PERKINS' GRAHAM BREAD.
Four cups graham flour (Henkel's), one cup raisins, two cups sugar,
two teaspoons soda, two and one-half cups sour milk, one teaspoon salt.
This will make two loaves. Bake in moderate oven for nearly an hour.
Mrs. H. E. Hubbard.
GRAHAM BREAD.
Two and a half cups graham flour (Henkel's), half teaspoon salt, half
cup white flour, one teaspoon soda, half cup sugar, two cups sour milk, one
cup seedless raisins if desired. Mix the dry ingredients. Add the sour milk
and beat thoroughly. Bake in a moderate oven three-quarters of an hour.
Mrs. Ira J. Turnbull.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Sixty-five


We insure store windows against breakage.
See
GRAHAM BREAD.
Half cup of brown sugar, one cup sour milk, two tablespoons butter,
one egg, one teaspoon soda, one cup wheat flour, one cup graham flour
(Henkel's), half cup bran. Bake slowly.
Anna M. Stewart, Los Angeles, Calif.
GRAHAM NUT BREAD.
Two and two-thirds cup sour milk or buttermilk, one teaspoon soda, one
teaspoon salt, one cup molasses, half cup brown sugar, three cups Henkel's
graham flour, one and one-half cups white flour, two-thirds cup nut meats,
chopped, one cup raisins. Let stand half hour after mixing. Bake one
hour.
Mrs. William Prakken.
OATMEAL BREAD
Three cups oatmeal, one-half cup butter, two-thirds cup molasses (New
Orleans), two teaspoons salt, one compressed yeast cake dissolved in one
pint warm water. Pour enough boiling water over oatmeal to thicken it, let
cool. Mix with other ingredients. Add enough Henkel's Best bread flour
to mix well. Knead well and put into two pans. Let rise to top of
pans
and
bake three-quarters of an hour.
Mrs. M. S. Rice.
NEVER FAIL BROWN BREAD
One cup Henkel's graham flour (full cup), one-half cup white flour,
one-half cup cornmeal, one cup sour milk, one teaspoon soda dissolved in
milk, one-half cup molasses. Bake one hour in slow oven in one-pound
coffee can, well greased. Put little batter in can, then three or four raisins,
then more batter, etc. Very good.
Mrs. Emory E. Perrin.
BROWN BREAD
Cup Henkel's graham flour, one cup white flour, one cup corn meal,
one cup sweet milk, one cup sour milk, one cup molasses, one dessertspoon
soda, one-quarter teaspoon salt, one cup raisins (heated). Steam two
hours in cans half full.
Mrs. J. D. Elliott.
BROWN BREAD
One teacup molasses, one teaspoon salt, one teaspoon ginger, two tea-
spoons soda. Mix the above thoroughly before adding one pint sweet milk,
four
cups Henkel's graham flour. Steam two hours and bake fifteen min-
utes to dry out.
Mrs. Bruce Anderson,
NUT BREAD
Sift together three cups Henkel's flour, four teaspoons Royal baking
powder, three-fourth cup granulated sugar and pinch of salt; add nearly
two cups sweet milk and one well beaten egg, one cup chopped walnuts; let
rise twenty minutes in oblong bread tin, greased and floured. Bake one
hour in very cool oven.
Mrs. J. G. Merithew.
CORN BREAD
Two cups sweet milk, two eggs, one teaspoon soda, one basting spoon
melted lard, two cups corn meal one cup flour (Henkel's).
Mrs. Chas. A. Schurtz.
KNOX GELATINE-Economy with highest quality
Page Sixty-six


HIGHLAND PARK TIMES
PUBLISHING COMPANY
Publishers and Printers
HIGHLAND PARK, MICHIGAN
26 Cottage Grove Avenue
Telephones, Hemlock 2216 - 7360
JOB PRINTING
This Book Printed at the Highland Park Times Office
Page Seventy


BISCUITS
Sift twice one quart Henkel's flour, three heaping teaspoons Royal bak-
ing powder, one teaspoon salt. Put in a large pan all except about one cup
of flour which you save for the kneading board. Rub with the flour one
tablespoon each of lard and butter, mix in gradually about three-quarters of
a quart of milk, or enough to soften. Roll, cut and put in tins greased with
lard.
Mrs. G. H. Elliott.
.
DROP BISCUITS
Four level cups Henkel's flour, four teaspoons Royal baking powder,
one teaspoon salt. Sift into mixing bowl. Work in four tablespoons of
lard, then stir in enough sweet milk to make a soft dough. Drop into gem
tins and bake fifteen or twenty minutes. This will make one dozen biscuits.
Mrs. McClintock.
Mrs. Kinsel.
BAKING POWDER BISCUITS
Two cups Henkel's flour, four teaspoons Royal baking powder, four
tablespoons shortening, one cup milk, salt to taste. Sift dry ingredients
together, work in shortening. Add milk a little at a time. Makes twelve.
Mrs. J. R. Waters.
DUTCH APPLE CAKE
Two cups Henkel's pastry flour, three-quarters cup of milk, two tea-
spoons Royal baking powder, five apples sliced, one-half teaspoon salt, one-
quarter cup butter, one egg, one-quarter cup sugar, one teaspoon cinnamon,
one-quarter cup dried currants. Sift together three times, flour, salt and
baking powder. Work butter into mixture. Beat egg, add milk and stir
into dry ingredients. Spread dough in well buttered shallow pan. Press
the sharp edges of the apples into the dough in parallel rows, sprinkle with
cinnamon, sugar and currants mixed together. Bake in moderate oven
until apples are done. Serve hot for breakfast.
Mrs. E. Richardson.
DATE GEMS
Three and cne-half cups Henkel's graham flour, one cup brown sugar,
one package dates, cut in pieces, one teaspoon salt, two cups sour milk, to
which add one teaspoon soda, two teaspoons butter.
Mrs. M. S. Rice.
TWIN MOUNTAIN MUFFINS
One-quarter cup of butter, one-quarter cup of sugar, one-half teaspoon
salt, one egg, one cup of milk, two cups of Henkel's flour, five teaspoons
Royal baking powder. Cream butter, add sugar, add egg well beaten. Sift
flour, baking powder and salt together. Alternate adding of milk and flour
to first mixture. Beat until light. Bake in buttered muffin tins twenty-five
minutes in a hot oven.
Mrs. Boydell.
See that the name K-N-O-X is on each package of gelatine you buy
Page Seventy-one


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
BREAD
One medium-sized potato, riced, one pint potato water, one pint hot
water or milk, four tablespoons lard, two tablespoons sugar, two heaping
tablespoons salt, one cake compressed yeast dissolved in one-half cupful
luke warm water, three quarts or twelve cups Henkel's Best Bread flour
sifted. Put lard, sugar and salt in mixing bowl, pour on boiling water, add
potato water and potato. When luke warm add dissolved yeast cake and
five cups flour. Stir until well mixed.
Add remaining flour, mix and
knead fifteen minutes. Return to bowl ; let rise over night.
In the morn-
ing cut down, knead again for about two minutes and return to pan for
about two hours. Shape into loaves, place in greased pans to rise. grease
top of loaves. Bake fifty minutes in moderate oven, increasing heat after
ten minutes. When bread begins to brown, decrease 'heat and finish baking
in slow oven. For graham bread use four cups white flour, eight cups Hen-
kel's graham flour and one sup sugar.
Mrs. F. E. Henry.
GRAHAM MUFFINS
One cup brown sugar, one-half cup shortening, one egg, beat well,
then add alternately one cup sour milk and one cup white flour to which
has been added one-half teaspoon baking powder and one scant teaspoon
soda. To this add two cups Henkel's graham flour and one teaspoon salt.
Bake in muffin pans.
Mrs. F. E. Henry.
BOSTON BROWN BREAD
One cup sour milk, one cup sweet milk, one-half cup molasses, one-
quarter cup sugar, lard size of walnut, one teaspoon soda in sour milk,
two cups Henkel's graham flour, three tablespoons white flour, one-half
teaspoon Royal baking powder in white flour, one-half teaspoon salt, one-
halp cup raisins. Bake one hour in moderate oven.
Mrs. W. C. Bowen.
BROWN BREAD
Two heaping cups Henkel's graham flour, one heaping cup white flour,
one teaspoon soda and little salt, two-thirds cup molasses, three cups sour
milk (and one teaspoon soda in milk). As many raisins as you like. Soak
them in hot water and put in last. Bake one hour in slow oven.
Charlotte B. Ecker.
BRAN BISCUIT
One cup Henkel's pastry flour, one cup sour milk, two cups bran, one
teaspoon soda, if milk is very sour, one-half cup molasses. Add as many
raisins as desired. Drop from spoon in pan. - Charlotte B. Ecker.
Knox Gelatine is measured ready for use—two envelopes in each package
Page Seventy-three


Somers & Burkhardt
KITCHEN AND DINING ROOM EQUIPMENT
FOR HOSPITALS, CLUBS
CHURCHES, HOTELS
AND SCHOOLS
Representing the
Duparquet, Hout & Moneuse Company French Kitchens
Factories: New York, Boston, Chicago, Paris, France
The Kitchen to be installed for the new
Metropolitan Methodist Episcopal
Church is to be Duparquet equipped.
Detroit Office, 426 Shelby Street
Phone Cherry 2944
Page Seventy-four


Fritters, Wafiles and Pancakes
“Fritters we have---a golden brown,
And the best pancakes in the town."
ور
APPLE FRITTERS
One cup apples cut fine, salt to taste, one egg, one cup sweet milk, one
cup Henkel's pastry flour, one large teaspoon Royal Baking powder. Sauce
-One tablespoon flour, two tablespoons butter, four tablespoons sugar, nit-
meg to taste, pour over this one cup of boiling water.
Mrs. Daniel Keefe
APPLE FRITTERS
One cup of milk, one cup chopped apples, one heaping cup of Henkel's
pastry flour, two eggs and pinch of salt, one teaspoon Royal baking powder.
Serve with maple syrup.
Mrs. Hungerford.
APPLE FRITTERS
Pare and remove the cores of sour apples, slice in pieces one-fourth of
an inch thick. Dip each piece in batter made of milk, flour, one egs and
little salt, frying in hot lard or butter until apple is soft and the fritter is
brown on both sides. When done sprinkle over with cinnamon and cloves.
FRITTERS
Four eggs, one teaspoon Royal baking powder, pinch of salt, one cup
sweet milk, flour to make a medium batter. Beat yolks of eggs, milk, salt,
flour and baking powder thoroughly. Add the whites of eggs beaten to stiff
froth. Drop with spoon in kettle of lard. Half the recipe will serve four
persons.
BREAD FRITTERS
Cut one-half inch slices of bread into strips one inch wide, removing
all crust. Have ready a batter of two eggs, one-half cup milk, one cup
Henkel's pastry flour (sifted), one-quarter teaspoon salt, one tablespoon
sugar, dip the bread into to cover on all sides, then fry in deep fat. When
drained lay on plate, sift confectioner's sugar over, then pile log cabin
fashion on hot plate and serve with preserves or cooked fruit.
APPLE FRITTERS
Two apples, one and one-half cups Henkel's flour, two teaspoons Royal
baking powder, one-quarter teaspoon salt, one cup milk, one egg. Mix and
sift one and one-half cups flour and two teaspoons baking powder and one-
quarter teaspoon salt. Add gradually one cup milk and one egg, well
beaten. Stir apples into batter. (To prepare apples, pare, core and slice
thin). Drop mixture by spoonfuls in deep hot fat. Drain on brown paper
and sprinkle with powdered sugar.
Mrs. Thos. P. Hubbard.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Seventy-five


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
WAFFLES
One pint of sweet milk, one tablespoon melted butter, one teaspoon salt,
yolks of three eggs, one quart Henkel's pastry four with two and one-half
teaspoons Royal baking powder sifted in flour. Put the whites of eggs
well beaten in last. Bake on waffle iron. Very good.
Mrs. George Evelynd.
WAFFLES
Two cups Henkel's pastry flour, one and one-half cups milk, two levei
teaspoons Royal baking powder, two tablespoons melted butter, two eggs,
one-half teaspoon salt. Sift flour, baking powder and salt together. Beat
yolks of eggs, add to milk, stir into flour, beating thoroughly. Then add
melted butter and lastly the stiffly beaten whites of eggs. Bake in hot, well
greased waffle irons. Serve with maple syrup or honey.
WAFFLES
Make a batter with one quart each of Henkel's flour and sour milk,
two eggs (whites beaten separately), three tablespoons melted butter, one
teaspoon soda, one-half teaspoon salt. Half of this makes enough for four
people.
Mrs. Z. L. Stringer.
CORN MEAL GRIDDLE CAKES
Scald one and one-half cups meal, one cup flour, one egg, one teaspoon
Royal baking powder, one tablespoon melted butter. Make thin batter.
Mrs. F. G. Dodshon.
NEVER FAIL SOUR MILK GRIDDLE CAKES
One pint sour milk or buttermilk, one teaspoon salt, add Henkel's Pas-
try flour to make batter little st.ffer han seems needful for baking, and beat,
and beat, and beat. Then add yolk of one egg or more (according to price)
and beat again; then one level teaspoon soda and beat; then fold in the
beaten whites of egg. The main secret is in beating.
FRENCH PANCAKES
One cup sour milk or cream, one teaspoon soda, one quart sweet milk.
Add Henkel's Pastry flour to make a thin batter to which add two teaspoons
Royal baking powder, salt, four eggs last. Beat well. This will serve five.
Mrs. B. F. Williston.
FRENCH TOAST
For six persons take two eggs, one-half cup of milk and enough Hen;
kel's Fastry Hour to make a thick batter. Cut stale bread in thin slices.
Dip in batter and fry in butter. Serve hot. Mrs. D. L. Griffin.
SWEET MILK PANCAKES
One cup flour, one teaspoon Royal baking powder, one-half teaspoon
salt, one tablespoon melted butter, milk enough to make right consistency.
Beat until smooth. (Two or three people.) Mrs. D. G. Renton.
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7625 Woodward, Market 2688
P:cc Scenty-seven


When you move we can insure your goods in transit.
See
OAT MEAL COOKIES
One cup sugar, two eggs, one cup shortening, four tablespoons sour
milk, one-half teaspoon each soda and salt, one teaspoon cinnamon, one
teaspoon vanilla, two cups rolled oats, one cup raisins mixed with oats,
two cups Henkel's Velvet Pastry flour, one teaspoon Royal Baking Pow-
Part drippings may be used for shortening Mrs. G. E. Shrom.
OAT MEAL ROCKS
One-half cup lard, one half cup butter, one and one-half cups brown
sugar, two eggs, one cup sour milk, two cups ground oatmeal, three cups
Henkel's Velvet Pastry flour, one cup chopped raisins, one-half cup chopped
walnuts, one teaspoon cinnamon, one teaspoon soda. Put in a little hot
water. This will make thirty to forty drop cakes.
Mrs. John J. Fezzey.
ROCKS
One pound dates, wash, stone and cut up; one pound English walnuts,
cut up quite coarse; cream one one-half cups brown sugar, three-quarters
cup butter (scant), one teaspoon cinnamon, one teaespoon cloves, three cups
Henkel's Velvet Pastry flour, one level teaspoon soda dissolved in a little
hot water, one teaspoon vanilla. Flour dates same as you would raisins.
Mix and drop a heaping teaspoon at a time on the buttered tins. Bake
in a medium oven as they burn easily.
Mrs. C. H. Tryon.
COOKIES
Fig cakes (makes 100). Cream two large cups rolled oats (run
through food chopper) with two cups lard, add two cups brown sugar and
pinch of salt. Add Henkel's Pastry flour (enough to thicken) with one-
half teaspoon soda, two teaspoon Royal Baking Powder and alternate with
one cup sour milk. Roll thin, cut and spread filling between cookies be-
fore baking. Filling: one package figs or dates, one package raisins
(ground), two cups brown sugar, three-quarters cup water. Boil slowly
until thick.
Mrs. C. M, Heiserman.
WALNUT WAFERS
Mix together one coffee cup brown sugar, two eggs and one-third
teaspoon salt, add three rounding tablespoons Henkel's Velvet Pastry four
well mixed with one-half teaspoon Royal baking powder, then add one coffee
cup English walnuts broken fine but not chopped. Drop on buttered tins
and let run together as thin as possible. Bake quickly to a light brown
and when done cut in squares. Take out at once.
Mrs. J. G. Merithew.
Mrs. W. E. N. Hunter.
1-2-3 COOKIES
One cup sugar, two eggs ( whites only and beaten stiff), three cups
Kellogg's Corn Flakes. Drop on buttered tins. Cocoanut or nuts can be
used.
Mrs. H. E. Hubbard.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Eighty


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
DROP CAKES
Three cups brown sugar, one cup shortening, two eggs well beaten,
two cups oatmeal, one cup boiling water, two cups of Henkel's Velvet
Pastry flour, three teaspoons Royal baking powder, one package Sultana
raisins, one teaspoon vanilla, a pinch of salt. Pour boiling water over
oatmeal and mix all together. Drop with teaspoon and bake in hot oven.
Mrs. C. E. Holmes.
CINNAMON DROPS
Three cups brown sugar, one cup butter, one cup seeded raisins, one
cup sweet milk, three eggs, two teaspoons cinnamon, one teaspoon Royal
baking powder, three and one-quarter cups Henkel's Velvet Pastry flour,
sifted. Drop into pans and bake.
Dorothy A. Brogdon.
DROP CAKES
Cream one-half cup butter, one level cup brown sugar, one egg, one-
half teaspoon soda, one-half cup sour milk, one-half cup walnuts, spices,
two tablespoons syrup, one teaspoon vanilla, two small cups Henkel's Vel-
vet Pastry flour.
Mrs. H. F. Ried.
DROP COOKIES
One cup granulated sugar, one-half cup shortening, one egg; flavoring,
nutmeg and vanilla ; one-half cup sour milk, one-half teaspoon soda, one-
quarter teaspoon Royal baking powder, salt, one cup raisins, Henkel's Vel-
vet Pastry flour to make a soft dough. Drop by spoonful and bake in quite
hot oven.
Mrs. Wicks.
OATMEAL DROPS
Two eggs, one cup sugar (one-half brown, one-half white), one cup
shortening (softened), two cups oatmeal, two cups Henkel's Velvet Pastry
flour, one cup seedless raisins (cooked), five tablespoons juice in which
raisins were cooked, one-half teaspoon salt, one-half teaspoon soda, one
teaspoon Royal baking powder. Put together in order named and drop
from spoon. Moderately hot oven.
Mrs. T. B. Hamill.
COOKIES
One cup butter and one cup lard, one cup brown and one cup white
sugar, one teaspoon soda, eight tablespoons boiling water, one teaspoon
salt, two eggs, six cups rolled oats (ground), two cups Henkel's four. Roll
out half the dough and place the following filling on top: Two pounds
raisins (chopped), two cups sugar. Boil until thick. Put on cookies. Roll
out the other half of dough and place on top. Pinch down the edges and
bake.
Mrs. W.R. (Edith V.) Alvord.
MOLASSES COOKIES
One cup sugar, one cup Crisco, one cup molasses, two-thirds cup
coffee, two even teaspoons soda, one small teaspoon ginger, one tablespoon
vinegar, little salt, Henkel's Velvet Pastry flour to make stiff. Roll thin
and bake in medium hot oven.
Mrs. D. G. Renton.
Give the growing children Knox Sparkling Gelatine
Page Eighty-one


Phones Cadillac 6198—If Busy Call Main 4367
Chas. W. Garratt Insurance Agency
*ALL KINDS OF INSURANCE
We Specialize in Fire and Automobile Insurance
1234-36 MAJESTIC BLDG.
Phones Cadillac 6198—If Busy Call Main 4367
QUALITY
SERVICE
PHONE
Herman Zanger
GROCER
Richelieu Preserves, Jams, Teas, Coffee and Canned Goods
SERVICE
QUALITY
Chocolate Eclairs
Cocoanut Macaroons
Monroe's Bakery
9106 Hamilton
Phone Market 5828
Page Eighty-two


FILLED COOKIES
One' cup sugar, one-half cup butter and lard mixed, one egg, one-half
cup sweet milk in which one teaspoon soda is dissolved, three and one-half
cups Henkel's Velvet Pastry flour sifted with two teaspoons cream of tar-
tar, one teaspoon vanilla. Mix well and roll out very thin. Cut and
place on each cookie a teaspoon of the following filling : One cup chopped
raisins, one-half cup sugar, one-half cup water, one tablespoon flour blended
with a little cold water and lemon juice to taste. Cook until thick. . When
all are filled, drop another cookie on top and bake. Flora Fairchild.....
Mrs. Kohl.
FILLED COOKIES
One-half cup butter, one-half cup lard, one cup brown sugar, one-
half cup sour cream, one-half teaspoon soda, two cups Henkel's Velvet
Pastry flour, two cups oatmeal. (Put oatmeal through meat grinder.) Fill-
ing: Three-quarters pound of dates, one-half cup brown sugar. Add
water. Cook until smooth and thick.
Mrs. B. E. Hacker.
DATE COOKIES
One and one-half cups brown sugar, one and one-half cups shortening,
one cup sour milk, one teaspoon soda, three cups oatmeal or rolled oats, Hen-
kel's Velvet Pastry flour to roll out soft. Filling: Two cups white sugar,
one cup water, one pound dates (washed and cut up. Boil slowly. 15 min-
utes. Put filling between cookies before baking. Mrs. E. Richardson.
Eva Mason.
EGGLESS COOKIES
One sieve Henkel's Velvet Pastry flour, two teaspoons Royal Baking
powder, one teaspoon each soda and extract, one cup lard, two cups brown
sugar, one cup sweet milk, salt. Sprinkle sugar on top of cookies.
Mrs. Peter Wilson.
GINGER CAKES
Three-quarter cup molasses, one-half cup granulated sugar, scane one-
half cup butter, one cup hot water, one teaspoon soda, three cups Henkel's
Velvet Pastry four (sifted), one teaspoon cinnamon, one teaspoon ginger.
Two eggs (beaten) stirred in last. Beat all together well.
Miss Nell Sweet.
THIN MOLASSES COOKIES
One cup granulated sugar, one cup shortening, one-half cup molasses,
two eggs, one dessert spoon vanilla, one level teaspoon soda, enough Hen-
kel's Velvet Pastry flour for dough stiff enough to roll. Roll thin and cut
small if a dainty wafer is desired.
Mrs. Fred Todd.
GRANDMA WATER'S GINGER SNAPS
One cup sugar, salt, one cup shortening, one tablespoon ginger, one
cup molasses, one teaspoon soda. Mix all together, using Henkel's Velvet
Pastry flour to make stiff dough. Roll very thin. Bake in slow over.
Will keep well if locked up.
Mrs. J. R. Waters.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Eighty-three


Our complete golfer's policy protects against all loss.
See I
GINGER COOKIES
One cup granulated sugar, one cup molasses, one cup shortening (half
lard), two well beaten eggs, one teaspoon soda dissolved in four tablespoons
sour milk or buttermilk, one tablespoon ginger. Stir in Henkel's Velvet
Pastry flour with spoon until stiff enough to mold with the hand and bake
in quick oven.
Mrs. W. E. Wildon.
DROP GINGER COOKIES
One cup Duff's molasses, one-half cup butter and Crisco, one cup su-
gar, one-half cup warm water, two teaspoons soda, one-half teaspoon gin-
ger, one-half teaspoon cinnamon, two eggs. Henkel's Velvet Pastry flour
to make stiff enough to drop. Raisins may be added.
Mrs. Shrom.
PEANUT COOKIES
One cup brown sugar, four tablespoons oleomargarine, two eggs, one-
half cup sweet milk, one teaspoon vanilla, one cup chopped peanuts. Hen-
kel's Velvet Pastry flour to make a stiff batter, with one teaspoon Royal
baking powder. Drop on greased pan.
Mrs. White.
CHOCOLATE SQUARES
One cup sugar, two squares chocolate or three tablespoons cocoa, one-
half cup melted butter, yolks and whites two eggs (beaten separately then
together), one-half cup Henkel's Velvet Pastry Hour. Mix as given.
Spread thick on cookie pan. Sprinkle top with one cup chopped English
walnuts. Bake not too brown; slow. Cut in squares while hot.
Mrs. E. R. Hoag.
LEMON COOKIES
Four eggs, two cups sugar, one cup butter, one teaspoon Royal bak-
ing powder, one teaspoon soda, the grated rind and juice of two lemons,
Henkel's Velvet Pastry flour to roll. Beat the eggs, butter and sugar to a
cream, then all the grated rind and juice of the lemons. Sift the soda
and Royal baking powder with the flour. Bake in a rather quick oven.
Mrs. Rose M. Bodmer.
DATE BARS
One cup sugar, three eggs, one cup broken walnuts, one pound dates
(quartered), one teaspoon Royal baking powder, one cup Henkel's Velvet
Pastry flour, a pinch of salt. Beat yolks of eggs combined with sugar.
Mix together with flour, baking powder and salt. Add nuts and dates.
Beat white of eggs stiff and add alternately with the flour. Mix to the
yolks and sugar. Bake in shallow pan, 30 minutes, in moderate oven. Re-
move from oven, cut in bars and roll in powdered sugar while warm,
ice with orange chocolate.
Mrs. W. T. Kuhlman.
Anna M. Stewart.
or
Knox Sparkling Gelatine improves Soups Gravies
Page Eighty-four


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
WALNUT WAFERS
Beat two eggs light without separating, add gradually one cup of brown
sugar, beating all the while, and a pinch of salt. Mix with four tablespoons
Henkel's Velvet Pastry flour and one cup of walnuts, chopped fine, If
not stiff enough add more flour, but the batter should drop easily from a
spoon. Drop by spoonfuls on greased pans and put half a walnut meat in
center of each wafer. Bake five minutes in a quick oven. Hickory nuts
are very nice.
Mrs. W. E. Collins.
GINGER COOKIES
One cup sugar, one cup molasses, one cup butter (or substitute), three
eggs, one teaspoon soda, four tablespoons vinegar, one teaspoon ginger, one-
half teaspoon cinnamon. Henkel's Velvet Pastry flour to to mix in a soft
dough.
Mrs. Katherine Sanford.
SPRINGERLIES
Eight eggs (beat steadily), two pounds pulverized sugar (sifted),
pinch of salt, Henkel's Velvet Pastry fiour (enough to make soft dough),
pinch of ammonia. Roll and press and lay on table which has been
spread with annis seed and let them freeze over night. Bake next morn-
ing a delicate brown.
Mrs. Kinsel.
ENGLISH TEA CAKES
One-half pound butter, one-half pound sugar, beat to a cream. Beat
in two eggs, one at a time. Add three ounces mixed candied orange, lemon
and citron peel, chipped fine, two ounces currants, two ounces sultanas, two
ounces seeded raisins (chopped). Weigh three-quarter pound Henkel's
Velvet Pastry flour and put one heaping teaspoon Royal baking powder to
flour and stir well. Flour hands and shape in little balls. Bake in moderate
Mary Dodshon (England).
oven.
CHOICE RECIPE FOR XMAS COOKIES
Three cups sugar, two cups butter, cream. Beat six eggs separately,
adding first the yolks then the white. Two teaspoons Royal baking pow-
der in enough Henkel's Velvet Pastry flour to roll. Flavor with two tea-
spoons essence of anise. Roll quite thin and cut with animal or fancy cut-
ter. lce with powdered sugar icing, also anise flavored and while moist
sprinkle with colored sugars. Small pieces of currants may be used for
animal eyes, buttons, etc. This makes a great many cookies, but is fine for
a family with children instead of so many Christmas candies.
Mrs. Fred Todd.
CHOCOLATE COCOANUT MACAROONS
One-half pound dry cocoanut, small can condensed milk, two squares
melted chocolate. Mix.
Mix. Drop by teaspoonfuls on greased paper. Bake
fifteen minutes.
Mrs. Robt. F. Young.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Eighty-five


J. W. HUGHES
Charles L.Wuerth
PHOTOGRAPHER
Organist of Woodward Ave.
Baptist Church
21 Milwaukee Avenue West
Piano - Organ - Coaching
Detroit, Mich.
“Fine Photographs at
Reasonable Prices"
Studio, Det. Savings Bank Bldg.
Woodward Ave. at Brady St.
Detroit, Mich.
Dr.E.A.HAIGHT
For Perfect Work Call
I. F. PRATT
OSTEOPATHIC PHYSICIAN
13973 WOODWARD AVE.
Cor. LaBelle
Opposite Highland Park State Bank
Office Hours: 1 to 5 p. m. Evenings
7 to 8 p. m. Mon., Wed. and Fri.
Phone Hemlock 5865
PIANO TUNER
445 Navahoe Ave., Hickory 5057
East Jefferson, Detroit, Mich.
Res. 52 Portage Av., Highland Park
Phone Hemlock 2079-M
ROY HERALD
Drs. Cornell & Cornell
CHIROPRACTORS
Attorney and Counselor at Law
319 and 320 Dime Bank Bldg.
Detroit, Mich.
Telephone Main 2531
182 LABELLE BLDG.
Windsor, Ont.
Hours 9 to 12 A. M., 2 to 5 and 7 to
8 P. M.. Tel. 5213-J, Windsor
We Remove the Cause
Res.: 239 Monterey Ave., H. P.
Hemlock 8147
Palmer System
H.W..Wesgate, D.S.C.
Alice Wadley Hair Shop
203 FISHER ARCADE
Registered Chiropodist
FOOT SPECIALIST
The Shop of the Well-groomed
Woman
Cadillac 3244
408 CAPITOL THEATER BLDG
Broadway Ave. Entrance
Carrying Complete Line of Finest
Hair Goods and Toilet Articles
9 A. M. to 5 P. M.
Nestle Permanent Waving
Page Eighty-six


DATE BARS
Three-quarter cup sugar, one cup chopped walnuts, one cup chopped
dates, three tablespoons Henkel's Velvet Pastry flour, two teaspoons Royal
baking powder, one teaspoon vanilla, two eggs, whites and yolks beaten sep-
arately. Bake in sheet. Cut in bars when cold. Bake about 20 minutes.
Cecil Whalen.
PEPPERNUTS
Four large eggs (beaten very light), one pound pulverized sugar (sifted
very fine), three ounces chopped citron, one tablespoon cinnamon, one tea-
spoon cloves, one-half teaspoon white pepper, one nutmeg, one pound Hen-
kel's Velvet Pastry flour (sifted very light), two and one-half teaspoons
Royal baking powder.
Mrs. Hyland.
CINNAMON STARS
One pound pulverized sugar, one pound almonds, six whites of eggs,
rind of one lemon, grated. Wash almonds and chop with skins. Sift su-
gar fine. Beat white of eggs. Add grated rind of lemon. Cinnamon to
taste. Roll out like cookies. Bake in waxed pans. Mrs. Hyland.
PETER PANS
One-half cup
brown sugar, one-half сир
white
sugar, one well baten
egg, one-fourth cup butter, one-half cup Henkel's Velvet Pastry fo'ir,
three-quarter cup nut meats. Mix all together. Drop in small bits on
buttered tin. Set in oven with door open until they spread. Close and
bake until light brown. Makes about 50 cookies, thin like wafers.
Mrs. Frank E. Parker.
WALNUT COOKIES
One cup butter, one one-quarter cups sugar, four eggs well beaten, one
pound chopped dates, one-half cut chopped walnuts, two teaspoons Royal
baking powder, Henckel's Velvet Pastry flour enough to thicken. Have
lots of flour on board and do not roll too thin.
Mrs. C. E. Holics.
BUTTERSCOTCH COOKIES
One-half cup butter, two cups brown sugar, two eggs (beaten), one
teaspoon cream of tartar, one teaspoon soda, three and one-half cups Hen-
kel's Velvet Pastry Hour. Cream butter and sugar. Beat two eggs slightly.
Add this to butter and sugar. Put the cream of tartar and soda in flour and
sitf three times. Stir this into the above ingredients until stiff. (Make in
roll. In the morning, slice off thin and bake in a moderate oven.
Mrs. Bruce Simpson
Mrs. David W. Pell.
PEANUT BARS
One cup granulated sugar, three good teaspoons butter, one-fourth
teaspoon salt (cream well), two eggs well beaten, one cup warm water, one
teaspoon vanilla, two teaspoons Royal baking powder, and two cups Hen-
kel's Velvet Pastry flour. Bake in long or square pan. When cooked, cut
into bars or squares and ice with powdered sugar icing. Two and one-half
cups powdered sugar, one teaspoon butter, one-half teaspoon vanilla and
about one-third cup of cream.
Mrs. W. S. Bond.
Ask your grover for Knox Gelatine-take no other
Page Eighty-seven


Before the "breadwinner” meets with an accident, see I
CHOCOLATE COOKIES
One-half cup butter, one and one-half cups sugar, three eggs stirred in,
one-half cup Baker's chocolate (melted), one cup Henkel's Velvet Pastry
fiour, to which has been added three heaping teaspoons Royal baking plow-
der. Mix in order given and add two cups flour. Roll thing, cut and bake.
Mrs. M. S. Rice.
FRUIT COOKIES
Two cups sugar, one cup butter, three eggs, one cup raisins (chopped
fine), one teaspoon soda dissolved in one tablespoon sour milk, one tea-
spoon ground cinnamon, one-half teaspoon cloves, one-half teaspoon all-
spice, one teaspoon vanilla. Add Henkel's Velvet Pastry four enough to
mix
very
soft.
Mrs. M. S.Rice.
HERMITS
One-half cup brown sugar, one cup butter, three eggs, one cup chopped
raisins, one cup chopped nuts, one-half cup sour milk, one teaspoon soda,
one-half teaspoon cloves, one-half teaspoon cinnamon, enough Henkel's Vel-
vet Pastry flour to mix.
Miss Min Sweet.
Mrs. W. E. Wildon.
HERMITS
Two cups brown sugar, one-half cup butter, one and one-half cups
chopped raisins, one-half cup nuts, one teaspoon soda dissolved in three-
fourths cup hot water, one teaspoon each cloves, cinnamon, allspice, two and
one-half cups Henkel's Velvet Pastry flour, four eggs. Drop from teaspoon
in pan and bake quickly. Grease pan first time. Mrs. E. Gudakunst.
HERMITS
One large cup butter and lard, three eggs, one teaspoon ground cin-
namon, three-quarter teaspoon ground cloves, one small or one-half large
nutmeg, one cup milk, one cup lukewarm water with two teaspoons baking
soda, one cup walnuts and two pounds chopped dates, five cups Henkel's
Velvet Pastry flour (if commercial flour use hve and one-half cups sifted).
Drop from spoon and spread to prevent getting too thick. Bake in mori-
erate oven, turning pans frequently.
HERMITS
Two cups brown sugar, one cup butter and lard mixed, two eggs, one
pound chopped raisins, three-quarter cup sour milk, one teaspoon soda, one
teaspoon cinnamon, cloves and nutmeg, three cups Henkel's Velvet Pastry
flour, nuts. Drop in buttered pan with teaspoon and brown in moderate
Mrs. S. E. Hook.
FRIED CAKES
One large cup sugar, one egg, pinch of salt, little nutmeg, small dessert
spoon
of melted iard. Stir these together and add one cup sour milk with
one-half teaspoon soda stirred in it, two teaspoons Royal baking powder,
Henkel's Velvet Pastry flour to mix moist. Mrs. J. E. Gallinger.
oven.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Eighty-eight


Before You Start That Cake
THINK THIS OVER
Are you saving a part of the family income
to insure against
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has four plans for savings, one of which will surely meet your needs.
They all contain these three es-
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BEAUTIFUL BOOK SAVINGS BANKS
AND LET US EXPLAIN HOW AND WHY
WE PAY
442 - 5 and 6%
UNDER STATE SUPERVISION
Fire
lasurance
The National Loan &
Investment Company
Real Estate
Loans
1250 GRISWOLD ST.
RESOURCES $5,500,000
ESTABLISHED 1889
JOSEPH G. STANDART, PRESIDENT
FRED P. TODD, VICE-PRESIDENT
LINEAS I. HALSEY, SECRETARY
EDW. H. BURMESTER, TREASURER
Page Ninety


We protect you if your servants are hurt. See
GOLD CAKE
One cup sugar, one cup Henkel's Velvet Pastry flour, four eggs, one-
quarter cup milk, one-third cup butter, one teaspoon Royal baking powder,
one teaspoon vanilla.
Mrs. W. Harvey Miles.
ANGEL FOOD CAKE
Eight egg whites (or one cupful), pinch of salt, one and one-fourth
cups granulated sugar, one cup Henkel's Velvet Pastry flour. Beat eggs
about half done then add one-half teaspoon cream tartar. Flavor to taste.
Sift three time; measure and set aside sugar and flour. Whip eggs to a
foam, add cream tartar and whip to a stiff froth. Add sugar, beat with a
spoon, then flavor, then add flour and fold it lightly through. Bake at once
in a moderate oven thirty or forty minutes.
Mrs. C. R. Wind.
MOCK ANGEL FOOD CAKE
One
сир of white sugar, one cup of Henkel's Velvet Pastry flour, two
teaspoon Royal baking powder, pinch of salt. Sift all together five times,
then pour over that one cup of hot milk and stir up. Fold in the whites
of two eggs well beaten and bake in moderate oven.
Do not grease pan.
Turn upside down until cool, then frost.
Mrs. Thomas Plaxton, Sandusky, Mich.
Mrs. Emory Fuller, Ann Arbor, Mich.
ANGEL FOOD
One and one-half cups egg whites, one cup Henkel's Velvet Pastry flour,
one cup sugar, one teaspoon cream of tartar, one teaspoon flavoring. Bake
in slow oven.
Mrs. B. Martin.
APPLE SAUCE CAKE
One cup sugar, one-half cup butter, two cups Henkel's Velvet Pastry
flour, one cup raisins, one-half cup nuts, one teaspoon soda, one teaspoon
each of cloves and cinnamon, nutmeg and salt to taste, one cup apple sauce.
Cream butter and sugar, spices and salt, Dissolve soda in apple sauce and
into above mixture. Add eggs last. Beat thoroughly. Bake slowly in mod-
erate oven.
Mrs. D. Sayles.
Mrs Carleton E. Ehlc.
APPLE CAKE
Cut enough apples in small pieces to make two rounding cupfuls. Add
one-half cup molasses and boil until apples are thoroughly cooked. Cool.
Next day cream one and one-half cups sugar and one-half cup shortening.
Add two well beaten eggs, one cup sour cream and two teaspoons soda.
SSpices to taste, cinnamon and cloves. Three cups Henkel's Velvet Pastry
flour, one-half cup raisins and then the apples. Mix well and bake very
slowly. This may be used for loaf cake or drop cookies.
Mrs. J. P. Hardman.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Ninety-two


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
CHOCOLATE SOUR MILK CAKE
One cup sugar, one-fourth cup butter, one cup sour milk, one egg,
one and one-half cups flour, one teaspoon soda, two teaspoons cocoa.
Mrs. C. A. Schurts.
HOT WATER GINGER BREAD
One cup molasses, one-half cup boiling water, two and one-half cups
Henkel's Pastry flour, one teaspoon soda, one teaspoon cinnamon, one and
one-half teaspoons ginger, one-half teaspoon salt, one-fourth cup melted fat.
Add water to molasses. Mix and sift dry ingredients. Combine mixtures.
Add fat and beat vigorously. Pour into greased pan or muffin tins and bake
twenty-five minutes in moderate oven. One well beaten egg may be added
to the liquids. This may be steamed and served as a pudding with hard
sauce, whipped cream or fruit sauce.
Mrs. E. Bond.
HOT WATER CAKE
One-half cup shortening, pinch salt, one cup sugar (cream together),
one egg, one and one-half cups Henkel's Pastry flour, oneteaspoon Royal
baking powder, one cup hot water poured over one cup raisins with one-half
teaspoon soda added; let cool and add to other ingredients.
Mrs. Kohl.
Mrs. C. R. Wind.
HICKORY NUT CAKE
Eight egg whites beaten stiff, two cups sugar, one-half cup butter, three
fourths cup milk, three cups Henkels Pastry flour, two teaspoons Royal
baking powder. Before baking add two cups hickory nut meats. Flavor
with vanilla.
Mrs. W. E. Weldon.
ICE BOX CAKE
Melt two cakes of German sweet chocolate in two and one-half table-
spoons granulated sugar and stir. Beat in four yolks one at a time, add
vanilla, stir in well beaten whites of eggs. Take one dozen lady fingers,
separated, line pan with oil paper and a layer of cake, then mixture. Put
in ice box to 'harden.
Mrs. Lee Warner.
Mrs. Isabel Brown.
ROLL JELLY CAKE
Beat together one cup sugar and the yolks of five eggs ten minutes.
Add to it one cup Henkel's Pastry flour sifted with one teaspoon Royal
baking powder. Flavor and add the beaten whites. Bake in a dripper, turn
out on damp cloth, spread with any kind of jelly and roll up quickly.
Lena B. High.
Mrs. White.
KNOX GEDATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc.
Page Ninety-five


J. W. RUSSELL
H. B. BOGRETTE
CADILLAC 1053
Russell & Bogrette
SUPERIOR AUTO PAINTERS AND TRIMMERS
SPECIALTIES
Collision Work. Fender Straightening, Welding, Monograms, Tops, Slip
Covers, Curtains, Washing and Polishing, Upholstry, Slip Cover and
Carpet Cleaning
125 WINDER
Cor. John R. St.
Fireproof Building
Quick Service
COMPLIMENTS
Sweitzer's Creamery
7538 CAMERON AVENUE
PHONE NORTHWAY 2467
GOOD LUMBER
WHEN YOU WANT IT
H. W. HARDING LUMBER CO.
HAMILTON AND MIDLAND
HEMLOCK 1040
Page Ninety-six


JAM CAKE
Two tablespoons sour milk, one cup sugar, three-fourth cup butter, two
cups flour, three eggs, one cup or more of jam, one teaspoon soda in hot
water. Keeps moist long time.
Mrs. C. A. Schurtz.
KING EDWARD CAKE
One-half cup butter or oleo, three-quarters cup brown sugar, two eggs,
two tablespoons molasses, three-quarters cup sour milk, one teaspoon soda
in a little boiling water, two cups of Henkel's Pastry flour, one cup of seeded
raisins chopped fine. Filling-One cup powdered sugar, two tablespoons
of melted butter, one tablespoon coflee, one teaspoon vanilla, one teaspoon
cocoa. Mix all together and spread on cake.
Mrs.White.
One cup
LEMON CAKE
of
sugar, one-half
сир
of butter, one-half cup milk, two cups
Henkel's Pastry flour, two teaspoons Royal baking powder, whites of four
eggs. Filling-- Juice of two lemons and little rind, one cup sugar, two
yolks of eggs. one-half cup water, one tablespoon flour, one lump butter.
Boil until thick.
LOAF CAKE
One-third cup butter, one cup sugar, one-half cup milk, one and three-
fourths cup Henkel's Pastry flour, two and one-half teaspoons Royal baking
powder, whites of three eggs. Flavor.
Mrs. McBride.
LAYER CAKE
One cup sugar, two tablespoons of butter (cream), one egg and yolk
of another. Beat separate and add one cup of milk (sweet), two cups Hen-
kel's Pastry flour, two tablespoons Royai baking powder, vanilla. Apple
Whip Filling-One cup sugar, white of one egg, one apple grated. Beat with
egg beater until very stiff. Walnuts may be added. This filing may be used
for pudding as well. Peaches may be used in place of apples.
Lillian E. Groen.
MOLASSES CAKE
Two cups eHnkel's Pastry flour (before sifting), one egg, pinch of salt,
three-fourths cup of sugar, one-half cup of molasses, two tablespoons of
lard, one teaspoon soda, in one cup of boiling water, one teaspoon each of
cinnamon and cloves.
Mrs. M. Clintock.
MAPLE NUT CAKE
Cream one-third cup shortening with one cup brown sugar; add two
egg yolks ; mix well and add three-fourths cup milk. Sift together one and
one-half cups Henkel's Pastry flour, one-half teaspoon salt and two tea-
spoons Royal baking powder. Add chopped nuts and one teaspoon vanilla.
Bake in greased loaf pan in moderate oven thirty-five minutes. Cover the
top and sides with maple icing.
Mrs. H. Brundle.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page Ninety-seven


Do you want to buy a house?
See I
NUT CAKE
One cup sugar, one cup milk, one cup chopped walnuts, one-half cup
butter, two cups Henkel's Pastry flour, two teaspoons Royal baking powder
in flour, one teaspoon vanilla. Stir the sugar and butter to a cream, beat
eggs separately and add last.
Mrs. H. A. Harrison.
NUT CAKE
Two cups sugar, one-half cup butter, one cup sweet milk, three eggs,
three cups Henkel's Pastry flour, three teaspoons Royal baking powder, one
cup nut meats. Do not bake in a very hot oven. Mrs. Hungerford.
NEVER FAIL CAKE
Mix well two large tablespoons butter and one and one-half cups sugar.
Add one cup sour milk, first putting in one-half even teaspoon soda; then
add the well-beaten yolks of two eggs. Stir all together well. Add two cups
Henkel's Pastry flour with one teaspoon Royal baking powder, then the
well-beaten whites of two eggs. Flavor to taste and bake in a moderate
oven. Use as a layer cake or with nuts as a loaf cake.
Etta M. Van Loon, California.
ONE EGG CAKE
Break one egg in a cup. Put three tablespoons melted butter on top of
it and fill cup up with sweet milk; one cup sugar, one and one-half cups of
Henkel's Pastry flour, two teaspoons Royal baking powder. Pour cupful on
flour and beat well. Glavor. Loaf or two-layer cake.
Mrs. R. L. McMicking.
PRUNE CAKE
One-half cup butter, one cup sugar (white), two eggs beaten, one-half
cup sour milk, one teaspoon soda, two cups Henkel's Pastry flour, one large
cup cooked prunes. Make in two layers. Filling-One-half cup butter,
three-fourths cup powdered sugar; use cold, strong coffee, little at a time
until right consistency, flavor with a little vanilla.
Mrs. J. B. Greenwood.
POMERANZEN BROTE
One pound powdered sugar, four whole and three yolks of eggs, two
ounces orange and lemon, four ounces citron, one-half cup or more of
almonds, one teaspoon soda. Beat sugar and eggs, add the rest. Press in
pans.
Cut after baked.
Mrs. Wiemar.
PRINCE OF WALES CAKE
One cup brown sugar, one-half cup shortening, three-fourths cup sour
milk, one teaspoon soda, two eggs, one-half teaspoon cinnamon, three table-
spoons molasses, two cups of Henckel's Velvet Pastry flour, one cup of
chopped raisins may be added if you wish, also one-half cup nut meats.
Mrs. White.
Use KNOX GELATINE if you would be sure of results
Page Ninety-eight


Mt. Vernon and Woodward
Commonwealth and Grand River
SMITH BROS.
HAROLD - DONALD
WENDELL
Gasoline and Oils
WE RENDER A SERVICE NOT FOUND ELSEWHERE
GIVE US A TRIAL AND BE CONVINCED
Free Crank Case Service
Air and Water
Keats Bakery
8633 WOODWARD AVE.
Market 713
Makers of High Grade Baked Goods
Home of Quality and Purity
All Orders Given Closest Attention
MACLEAN BUILDING CO.
“Michigan's Foremost"
Jacoby's
Office: 807-10 Peter Smith Bldg.
Griswold at State
CONTRACTORS
Estimates, Financing, Designing,
Architectural Dept. in Connection
Specialists in Housing, Apartment
and Two-fiat Building Construct on
We Save You From $2,000 to $4,000
a Two-fiator Duplex
Main 7184-5
S
French Cleaners and Dyers
7453 WOODWARD at Custer
on
Market 3364
Page One Hundred


Do you wish your rented property taken care of? See
SPONGE CAKE
Five eggs, one cup fine granulated sugar, one-fourth teaspoon salt,
one-half grated rind and juice of one lemon, one cup Henkel's Pastry flour,
one teaspoon Royal baking powder. Beat yolks of eggs till very light, add
sugar gradually and beat ten minutes; add flavoring and salt, fold in beaten
whites, sift flour carefully but do not stir. Bake in an ungreased pan nearly
an hour. The oven should turn a white paper light yellow in five minutes.
Mrs. F. J. Boydell.
SPONGE CAKE
One cup sugar (sifted), two eggs (keep out one white), beat fifteen
minutes. One teaspoon Royal baking powder, one cup Henkel's Pastry
flour (sifted three times together), one-half cup hot water, flavor. Add one
beaten white folded in. Bake fifteen minutes in ungreased tin. Do not
have oven hot to start baking.
Mrs. J. D. Elliott.
VELVET SPONGE CAKE
Beat four eggs and two cups sugår well together, add two cups Hen-
kel's Pastry flour, two teaspoons Royal baking powder. Flavor with vanilla
and last add two-thirds cup boiling water just as it is ready for the oven.
Bake in tube pan.
Mrs. G. E. Shrom.
SNOW BALLS
One cup butter, two cups white sugar, one cup milk, two tablespoons
Royal baking powder, three cups Henkel's Pastry flour, five egg whites
well beaten. Bake in deep tins. The day after baking cut two-inch squares,
take on a fork, frost on all sides and roll in cocoanut.
Mrs. W. E. Weldon.
SWANSDOWN CAKE
Two
cups
of sugar, one and one-half cups cold water, one-half
cup
butter,
three and one-half cups Henkel's Pastry flour, whites of four eggs, three
heaping teaspoons Royal baking powder, fold in the whites of eggs at the
last. Cream sugar and butter with hand, beat the whites of eggs stiff and
add at the last. This can be made in layer or loaf cake. Filling for Layer
Cake-Two tablespoons of milk, one teaspoon butter, heat this and add
enough powdered sugar to spread nicely and add almond flavor.
Mrs. E. J. McClintock.
STRAWBERRY CAKE
One cup sugar, one-fourth cup butter, three-fourths cup pineapple
juice, two cups Henkel's Pastry flour, two teaspoons Royal baking powder
three egg whites beaten stiff. Bake in tin with hole in center, fill hole with
berries and serve with whipped cream.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Two


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
SUNSHINE CAKE
Six whites of eggs beaten stiff, six yolks beaten, one and one-fourth
cups sugar sifted five times, one cup Henkel's Pastry flour sifted five times.
Add gradually to the beaten whites one teaspoon of cream of tartar, sifted
in flour. Then add yolks and all ingredients gradually. Bake in moder:ite
oven one hour.
Mrs. Weimar.
FRUIT SPICE CAKE
Two cups cane sugar, one cup butter, four eggs (two whites left for
frosting), one cup sour cream or milk, two cups chopped raisins or currants,
one and one-half teaspoons cinnamon, one teaspoon cloves, one-half nutmeg
grated, one teaspoon soda, two and one-half cups Henkel's Pastry flour.
Bake in layers, putting together with white frosting.
Mrs. Robt. B. Reed.
SPICE CAKE
Two cups brown sugar, one-half cup butter (scant if cream is used),
two eggs beaten together, one cup sour cream or milk, one teaspoon cin-
namon, one-half teaspoon cloves, one-half teaspoon nutmeg, one teaspoon
lemon and vanilla, one teaspoon soda, one-half cup raisins, one cup nut
meats, two cups Henkel's Pastry flour.
Mrs. B. E. Hacker.
VELVET LUNCH CAKE WITH SWISS CREAM FROSTING
One cup sugar, one egg, one cup of sour milk, one-half cup of butter,
two tablespoons of molasses, two cups Henkel's Pastry flour, one teaspoon
soda, one-half teaspoon cloves, one-half teaspoon cinnamon, a little nutmeg.
Cream the butter and sugar, add the egg well beaten, milk, molasses and
other ingredients in their order, sifting the soda with the flour. Bake in a
shallow pan and ice with Swiss cream frosting.
WHITE CAKE
One and one-half cups granulated sugar creamed with one-half cup
butter or lard. Sift together two and one-half cups Henkel's Pastry flour
with two teaspoons Royal baking powder, two teaspoons corn starch, one
pinch salt, and add to mixture alternately with one-half cup milk, and add
Havoring. Beat whites of two eggs, fold in and thin with one-half cup ice
water. Bake in three layers in hot oven.
Mrs. Hamill.
WHITE CAKE (Cheap)
One and one-fourth cups sugar creamed with one large tablespoon but-
ter and one tablespoon lard, one cup milk, two and one-fourth cups Henkel's
Pastry flour sifted three times, two teaspoons Royal baking powder, beaten
whites of two eggs, one teaspoon vanilla.
Flora Fairchild.
For Dainty Delicious Desserts use Knox Gelatine
Page One Hundred Three


SWISS CREAM FROSTING
A piece of butter the size of an egg, four tablespoons of cream or milk,
one-half teaspoon of vanilla, confectioner's sugar. Cream the butter, add
cream and vanilla and work in confectioner's sugar until thick enough to
spread.
WHITE CAKE
One cup sugar, one-half cup butter, one-half cup sweet milk, two cups
Henkel's Pastry flour, a little salt, two teaspoons Royal baking powder, one
teaspoon lemon extract. Cream butter and sugar then add milk, flour and
baking powder, then fold in the whites of three eggs beaten stiff.
Mrs. D. G. Renton.
CORA BELLE'S WHITE CAKE
Two cups sugar and one-half cup butter creamed, one cup sweet milk,
two and three-fourths cups Henkel's Pastry flour and cornstarch mixed with
three teaspoons Royal baking powder, three whites of eggs, beaten stiff and
put in last. Either loaf or layer cake.
Mrs. C. H. Tryon.
WHITE CAKE
Cream one-half cup of butter and two cups sugar. Add one cup milk,
three cups Henkel's Pastry flour, two teaspoons Royal baking powder and
one teaspoon vanilla. Into creamed butter and sugar add a little milk and
flour at a time until all is used and last the beaten whites of four eggs.
Mrs. H. Brundle.
WHITE CAKE
One cup water, one and one-half cups sugar, one-half сир
butter
(scant), three cups Henkel's Pastry flour measured after sifting, four egg
whites beaten till light. Cream butter and sugar. Add two-thirds of the
water and one cup Hour; stir. Then one cup flour, rest of water; stir. Then
add last cup of four with two heaping teaspoons Royal baking powder and
flavoring; stir. Then beat in teaten whtes.
Mrs. Kuhlman.
WHITE CAKE
One and one-half cups sugar, one-half cup butter, one-half cup sweet
milk, two teaspoons even full of Royal baking powder, one teaspoon of rose
water, whites of six eggs, two and one-half cups Henkel's Pastry flour. Stir
butter and sugar to a cream, adding milk, a little at a time. Beat whites
to a stiff froth. Add whites and flour alternately, a little at a time. Mix
baking powder with flour.
Mrs. Clara L. Pike.
WANDERING JEW
Two cups brown sugar, one cup butter, two teaspoons Royal baking ·
powder, one-half teaspoon each cloves, cinnamon and nutmeg, three egys,
two and one-half cups together, figs, dates and raisins. Henkel's Velvet
Pastry four enough to press into pans. Frosting—Two cups sugar, one-
half cup butter, one-half cup water. Boil until done and beat.
Mrs. Weimar.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Five


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
CHOCOLATE CAKE
Two cups light brown sugar, one-half cup butter, two eggs, one-half
cup sour milk, three tablespoons cocoa, in one-half cup hot water, one tea-
spoon soda, one-half teaspoon baking powder, two cups Henkel's Velvet
Pastry flour. Bake as a loaf cake. Any kind of frosting can be used such
as powdered sugar, vanilla, cocoa, a little butter and nut meats, and hot
water to make the right consistency.
Mrs. C. E. Ehle.
Mrs. Blakely.
SPANISH CHOCOLATE CAKE
One-half cup butter, one and one-half cups sugar, four eggs, one tea-
spoon vanilla, two squares melted chocolate, five teeaspoons boiling water,
one and three-quarters scant cups Henkel's Velvet Pastry flour, four tea-
spoons Royal baking powder, one-half cup milk. Melt chocolate, add boiling
water, cream the butter, add sugar, cream all thoroughly, add yolks of eg'is
and beat hard. Add milk, melted chocolate and Aour gradually. Beat
vigorously; fold in the stiffly beaten whites of eggs with vanilla and baking
powder. Mix quickly. Bake in two layers in moderate oven. Frost with
chocolate or caramel.
Mrs. D. M. Robins.
COFFEE CAKE
Five tablespoons of sugar, one tablespoon of butter, one tablespoon of
lard, two teaspoons Royal baking powder, one egg, one cup milk, salt,
three cups Henkel's Velvet Pastry flour. Small raisins may be added.
Icing—Three tablespoons of sugar, one-half tablespoon butter and one-half
tablespoon flour, one teaspoon cinnamon. Cream together and sprinkle on
top before baking.
Mrs. D. G. Renton.
CHOCOLATE ROLL
Five eggs, one cup powdered sugar, one tablespoon Henkel's Velvet
Pastry flour, three cups cocoa. Beat yolks and sugar add the flour and
cocoa, grease pan with butter and flour. Bake in moderate oven and when
cold fill with whipped cream and roll. Ice with chocolate.
Mary A. MacKay.
CHOCOLATE NOUGAT CAKE
One cup sugar, one-half cup butter, one cup sour milk, one teaspoon
soda, two-thirds cup walnuts, two cups Henkel's Velvet Pastry flour, two
eggs (beaten), three-fourths cup cocoa, one teaspoon vanilla. Just mix it
up and stick it in.
Mrs. H. E. Hubbard.
CHOCOLATE NOUGAT
One and one-half cups granulated sugar, one cup butter. Cream well.
Two eggs (beaten light). One-fourth teaspoon salt, one teaspoon vanilla,
one square Baker's melted chocolate or two teaspoons cocoa, put in with
sugar. One cup chopped walnuts, one cup chopped dates, one cup sour
milk with one teaspoon baking soda, two cups Henkel's Velvet Pastry flour.
Bake in long or square pan in slow oven from forty-five minutes to one hour.
Mrs. W. S. Bond.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Severi


mere
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Page One Hundred Eight


CHOCOLATE LAYER CAKE
One cup white sugar, one-half cup butter, one-half cup sweet milk, one
and one-half cups Henkel's Velvet Pastry flour, two eggs, one teaspoon
soda, one-fourth cake chocolate, one-half cup milk or water, one-half cup
sugar. Yolk of one egg. Cook until thick then cool. St.r in cake before
stirring in flour. Filling-Two tablespoons shaved chocolate, one-half cup
white sugar (level), one tablespoon corn starch, one-half cup cold water.
Cook until thick. Put white frosting on top of filling.
Mrs. D. D. Sayles.
EXCELLENT CHOCOLATE CAKE
One-half cup grated chocolate, one-half cup milk, boil together till
blended. When slightly cooled, beat in yolks of two eggs and white of one
reserving other white for icing. When cool add one cup milk, salt, van lla,
one and two-thirds cups Henkel's Velvet Pastry flour sifted three times,
one teaspoon soda. Makes two layers. Boiled icing makes ideal filling,
or it may be baked n loaf and top iced.
Mrs. J. R. Waters.
COCOA CREAM CAKE
One cup pulverized sugar, add beaten yolks of four eggs, sift one cup
cocoa with one teaspoon Royal baking powder, add pinch of salt and vanilla
to flavor, beat whites of eggs and fold in with spoon. Whip one-half pint of
whipping cream for filling and frosting. Mrs. C. M. Heiserman.
CHOCOLATE CAKE
Cream one cup granulated sugar with one-quarter cup butter or lard
Beeat one egg and add to former. Soft together two cups Henkel's Velvet
Pastry flour, one-half teaspoon soda, one-half teaspoon Royal baking pow-
der, two tablespoons cocoa and pinch of salt. Add this alternately with three-
quarter cups of sour milk and lastly add one-quarter cup hot water. Pour
into loaf cake pan and place in moderate oven.
CREAM LAYER CAKE
one
One cup sugar, two cups Henkel's Velvet Pastry flour, two tablespoons
butter, one egg, four teaspoons Royal baking powder, one cup milk, one
teaspoon vanilla. Cream filling : One-fourth cup sugar, one cup milk,
teaspoon butter, one tablespoon cornstarch, one teaspoon vanilla.
Mrs. A. H. Stevenson.
COCOA CAKE
One-half cup butter, three-fourths cup milk, one cup sugar, six table-
spoons cocoa, three eggs, two teaspoons Royal baking powder, one-half
cup sifted Henkel's Velvet Pastry flour, one teaspoon vanilla. Cream the
butter in warm dish until soft, but not melted. Stir in sugar gradually,
beating well, then the beaten yolks of the eggs and vanilla. Sift the baking
powder and cocoa with one-half cup flour and stir this in mixture first.
Then alternate the milk and flour, using enough flour to make a mixture
stiff enough to drop with a spoon. Beat vigorously. Fold in the stiffly
beaten whites of eggs. Bake in layers about thirty minutes.
Dainty Recipes in each Knox Gelatine package
Page One Hundred Nine


Protect your house with a windstorm policy.
See I
CARNATION CAKE
Yolks of three eggs, one cup brown sugar, three-fourths cup butter,
nutmeg and spice to suit, one cup buttermilk, one teaspoon Royal baking
powder dissolved in a little warm water, one and one-half cups Henkel's
Velvet Pastry flour, one cup chopped raisins. Bake in two layers. Icing:
One-fourth cup sweet cream, one-fourth cup butter, eight tablespoons pul-
verized sugar (4 X.), one-half cup chopped walnuts. Mix all together.
Mrs. Malcolm McPhail.
SOUR CREAM CAKE
One cup brown sugar, one-half cup butter, one egg, one and one-half
cups Henkel's Velvet Pastry flour, salt, cinnamon, one cup sour cream,
one teaspoon soda. Dissolve soda in teaspoon of water before addng to
sour cream. Cream butter and sugar. Add egg. Sift together the four
salt and cinnamon and add alternately with sour cream to which the soda
has been added.
Mrs. Lorne A. Putnam.
DATE CAKE
One pound seeded dates. Sprinkle one teaspoon of soda over seeded
dates then pour one cup boiling water on them and let stand until cool
before stirring into batter. One cup brown sugar, two cups Henkei's
Velvet Pastry flour, two eggs, two tablespoons butter, two teaspoons Roya!
baking powder, ten cents worth nut meats. Mix and bake.
Mrs. Cora V. Snyder.
Mrs. S. J. L vingston.
DATE CAKE
One cup dates chopped, one teaspoon soda, one cup hot water, tuo
tablespoons butter, one cup sugar, two eggs, one-half cup chopped nuts.
one and three-fourths cups Henkel's Velvet Pastry flour, pinch of salt, ore
teaspoon vanilla. Cover dates with soda and water. Allow to cool. Cream
butter and sugar. Add eggs, nuts, dates and flour. Bake about thirty
minutes in loat.
Mrs. R. G. Blaine.
DATE STICKS
One cup Henkel's Velvet Pastry flour, one cup sugar, four eggs, one
cup nuts, one cup dates, two teaspoons Royal bak.ng powder. Bake twenty
minutes.
Mrs. E. C. Kirsii.
DATE CAKE
One cup sugar, three eggs beaten one half hour, one cup Henkel's Vel-
vet Pastry flour, one and one-half teaspoons Royal baking powder, two
cups dates, two cups walnuts. Bake in a slow oven.
Mrs. E. C. Kinsel.
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7625 Woodward, Market 2688
Page One Hundred Ten


SALT IT WITH
MULKEY'S FREE RUNNING and JACK FROST SALT

SOUS
NO EXCUSE TO MAKE
when you season with Mul-
key Salt. Always uniform,
always full strength.

MULKEY'S
PACK
ROS
THEY SHOULD
APPEAL SPECIALLY
to cautious housewives
because they are packed
under the most scrupulous
sanitary conditions and are
wholesome and safe to use.
JACK EROST
FREE
RUNNING
JACK FROST
TABLE
SALT
SALT
TABLE SALT
EIRO
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MULKEY SALT CO.,
DETROIT, MICH.
For Good Meat Go to the
J. A. GRAY
Cash Market
Quality
Meat Market
CHOICE MEATS
E. RADKE
9026 OAKLAND
8650 Woodward Avenue
Phone Market 2449 Detroit, Mich.
Hemlock 1136
Near Owen
TIETZE & CO.
DETROIT'S LEADING CLEANERS AND DYERS
First in Quality-First in Service
Four Convenient Stores
MAIN STORE GRISWOLD AND STATE STREET, Phone Main 2539
Branch store—9109 Woodward Ave. at Clairmount, Northway 4145
Branch Store—1918 Hazelwood at Twelfth St., Phone Garfield 210
Branch Store and Shop-2123 Grand River, Phone Cadillac 2872-2873
SPECIAL ATTENTION Given to Cleaning UPHOLSTERED FURNITURE
Page One Hundred Twelve


DEVIL'S FOOD
Two cups brown sugar, one-half cup butter, one-half cup sour milk,
one-half cup boiling water, two eggs, one-fourth cake Baker's chocolate,
one teaspoon soda (rounded), two cups Henkel's Velvet Pastry Hour,
one teaspoon flavor.ng, pinch of salt. Put sugar, butter, milk and eggs
into mixing bowl and heat well. Put chocolate and soda into hot water.
Stir and add to other mixture. Sift flour five times and add to mixture
with salt and flavoring.
Flora Fairchilır.
DEVIL'S FOOD
One cup white sugar, one-half cup shortening, one cup sour milk,
one teaspoon soda, one egg, one and one-half cups Henkel's Velvet Pastry
flour, four level tablespoons cocoa, one teaspoon vanill. Filling - one cup
pulverized sugar, one heaping tablespoon melted butter, one-half teaspoon
vanilla, two heaping teaspoons cocoa, two teaspoons coffee. Mix to a soft
paste.
Mrs. C. E. Smith.
DEVIL'S LAYER CAKE
Two eggs, saving whites for fillings; one small cup of granulated sugar,
one-half cup of butter, one-half cup water, one-third cup molasses, one
teaspoon each cinnamon, cloves, soda and cream of tartar, Henkel's Velvet
Pastry flour for a stiff batter. Filling-One cup sugar, one-half cup water;
boil until it strings. Beat the whites of eggs, add and beat until nearly
cold, then add one cup of chopped raisins.
A Friend
DARK POTATO CAKE (Splendid)
Two cups sugar, one cup butter, one cup English walnuts, one cup
mashed potatoes, one cup sweet milk, two cups Henkel's Velvet Pastry
flour, two teaspoons Royal baking powder, one cup melted chocolate, four
eggs well beaten, one teaspoon each of cinnamon, cloves, nutmeg and va-
nilla. Bake in well greased layer pans.. Beat sugar and butter to a cream,
boil and mash (good) about two potatoes. When cool, add with milk,
beaten in well. Melt slowly one (ten-cent) cake bitter chocolate and add
when warm. Have eggs well beaten together and add; then add nut meats
cut up, four well sifted with two teaspoons of Royal baking powder mixed
in. Then add spices and vanilia and bake slowly in moderate oven about
twenty-five minutes in layer pans. Put together with caramel filling. Fill-
ing-Boil two cups sugar with one-half cup sweet milk, add large piece of
butter. Boil slowly until it forms soft ball in water. Beat until cool and
add few drops of vanilla and put together. Mrs. A. E. Foster.
LAZY DAISY CAKE
Into a mixing bowl put one and one-half cups of Henkel's Veivet
Pastry four, one heaping teaspoon Royal baking powder, one cup granu-
lated sugar. Into a cup put the whites of two eggs, two tablespoons of
melted butter, fill balance with sweet milk and add few drops of van.lla.
Stir this into the mixing bowl and beat all for several minutes.
Mrs. Leroy E. Pierce.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Thirteen


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
LAYER FRUIT CAKE
One cup molasses, two eggs, one-third cup butter, two-thirds cup sour
milk, one teaspoon soda, two cups Henkel's Velvet Pastry flour, one cup
raisins, two teaspoons spices. Cream butter and sugar. Add well beaten
eggs. Dissolve soda in the sour milk and molasses. Chop the raisins.
Sift the flour, add the spices and stir all well. Put one-half cup chopped
raisins in the boiled frosting to use for filling between layers.
Mrs. J. S. Morris.
SMALL FRUIT CAKE
One cup of butter or oleomargerine, one-half cup brown sugar, four
tablespoons molasses, one-fourth teaspoon soda, four eggs beaten, one-
half cup citron cut fine, one-four pound seeded raisins chopped, one-fourth
pound currants, one-fourth pound almonds blanched and chopped, one ta-
blespoon nutmeg, one tablespoon cloves, one tablespoon cinnamon, one tea-
spoon lemon extract, two cups Henkel's Velvet Pastry flour. Add the
whites of the eggs, well beaten, last. Bake one hour in a moderate oven.
Mrs. J. W. White.
FRUIT CAKE
Two pounds of rąsins and two pounds of currants, one pound butter,
one pound brown sugar, one-half pound dates, one-half pound mixed peel,
one-half pound almonds, five cups Henkel's Velvet Pastry flour, one tea-
cup molasses, ten eggs, four tablespoons fruit juice, one tablespoon cin-
namon, one tablespoon nutmeg, one teaspoon Royal baking powder. Steam
three hours. Put in moderate oven one-half hour.
Mrs. L. J. Lakin.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Fifteen


Frosting and Fillings
“And like the snowfall on the river,
A moment white-then gone forever!
-Burns.
CHOCOLATE CAKE FILLING
One-fourth cup chocolate, one cup boiling water, one cup sugar, one
tablespoon butter. Boil all together. Add heaping tablespoon cornstarch
fin one-half cup cold water and boil until clear. Flavor with one teaspoon
vanilla. If desired, one cup nut meats can be added to filling.
Mrs. J. D. Elliott.
MAPLE FONDANT
One cup yellow or maple sugar, one-half cup thin cream ; boil together
fifteen minutes, take from fire and stir constantly till it stiffens, spread
quickly on warm cake, as it hardens very fast.
FONDANT
Two cups sugar, one cup water, a bit of cream of tartar half as large
as a pea.
Boil without stirring until a little dropped into ice water can
be gathered into a ball and rolled like wax between the fingers. Cool and
stir to a soft cream. Add flavor or coloring while cold, then soften over
hot water and spread while warm.
FROSTING
One white of egg, one cup sugar, one grated apple. Beat until thick
one-half hour or more.
Mrs. Roy Austin.
BUTTER ICING
One cup pulverized sugar, one tablespoon butter, one tablespoon boil-
ing milk. Stir until smooth. Flavor with vanilla.
Mrs. A. M. Hungerford.
ICING FOR CHOCOLATE CAKE
Whites of two eggs, one cup sugar, three tablespoons water. Beat for
seven minutes in double boiler. Have water boiling when you start, then
stir until cool.
Mrs. H. H. Blakely.
BROWN SUGAR ICING
One cup brown sugar, one cup water. Boil until it threads. Pour
on stiffly beaten white of one egg. Add one-half cup chopped hickory
nut meats.
Mrs. W. H. Phillips.
Where recipes call for Gelatine use KNOX SPARKLING GELATINE
Page One Hundred Seventeen


Pies
“No soil upon earth is so dear to our eyes,
As the soil we first stirred in terrestrial pies."
Holmes.
RAISIN PIE
One cup each of sugar, raisins, water, juice and rind of one lemon,
two dessert spoons Henkel's Velvet Pastry flour, one egg, butter size of
an egg. Mix all together and cook until it thickens. Bake with two crusts.
Mrs. Robert C. Kingsley.
RAISIN PIE
Grate and chop one lemon, add one cup raisins, butter size of walnut.
one-half cup brown sugar, two cups water.
Boil five minutes and acid
five tablespoons Henkel's Velvet Pastry flour, one-half teaspoon salt. Use
two crusts. Will make two pies.
Mrs. Roy Austin.
CURRANT PIE
Mix one cup sugar and two and one-half tablespoons Henkel's Vel-
vet Pastry flour. Stir in two cups driend currants. Put into a raw crust.
Pour on carefully one-half cup cream and put dabs of butter around.
Put on the top crust and bake in hot oven one-half hour.
Mrs. Robt. F. Young.
MOCK CHERRY PIE
One cup cranberries, one cup raisins (put through food chopper),
piece of butter. Add one cup hot water; stew till tender. Add one cup
sugar into which has been mixed a tablespoon of flour. Add one-half tea-
spoon vanilla or mapleine. Makes one pie. May be doubled. This is
nicer made with lattice top crust.
Mrs. Geo. P. Kessberger.
Mrs. T. B. Hamill.
PIE CRUST (1-2-3 Rule)
One cup Henkel's Velvet Pastry flour, two tablespoons lard, three ta-
blespoons water, pinch of salt.
Mrs. C. R. Wind.
ALMOND CREAM PIE
Put into the pan of a double boiler one cup of milk and butter the size
of an egg. When the butter is melted add the yolks of three eggs creamed
with one-half cup of sugar and two tablespoons of cornstarch. Cook until
like custard then remove from the stove and add one-half cup each of
ground almonds and walnut meats. Put in a baked crust same as lemon
pie and cover with a meringue made by beating up the whites of the eggs
to a stiff froth and then adding three tablespoons of powdered sugar. Browui
lightly in the oven.
Mrs. Ernest Seward.
Each package of KNOX GELATINE makes FOUR PINTS of jelly
Page One Hundred Nineteen


At the geographical center of Detroit,
The National Bank of Commerce
will on January 1, 1923, open a bank
with special features and facilities for
the transaction of financial business for
the ladies of Detroit. This new office
in the General Motors Building is being
organized and equipped to render
efficient, prompt and courteous service.
ALL WOMEN CAN BE BEAUTIFUL
USE ...
...
Julienne de Leamont's
Fairystone
One Application
For Sale at all
Leading Stores 50c
Transformation
NEEF BROS.
L. W. HUMPHRY'S
BAKERY
Table Supplies of a High
Quality
8121 Linwood Avenue
Hamilton Blvd. at Burlingame
6938
Hemlock
6939
Whole Wheat and
Salt-rising Bread
Page One Hundred Twenty two


Do you carry burglary insurance on your safe?
See 1
SNOW PUDDING
Soak one-fourth box of Knox gelatine in one-fourth cup of cold
water fifteen minutes then dissolve in one cup of boiling water; add one
cup sugar, one-fourth cup lemon juice, when sugar is dissolved strain and
cool, beat whites of three eggs and add when it begins to thicken. Beat
all together until stiff enough to drop into mould. Make soft custard
with yolks for sauce.
Mrs. H. T. Dennis.
CHARLOTTE RUSSE
One ounce Knox sparkling gelatine, one pint milk, one pint cream,
four eggs, sugar to taste. Beat sugar and yolks of eggs together until light.
Heat gelatine in the milk and stra.n over the eggs and sugar. Whip the
cream, which must be very cold and add to the above mixture after it has
cooked. Flavor with vanilla. Line the dish you wish to serve it in with
sponge cakee or lady fingers and pour the mixture in. Set on ice until
wanted.
Mrs. W. E. Myers.
STRAWBERRY SAUCE
Crush one cup strawberries; beat whites of two eggs; add two large
tablespoons powdered sugar and beat again. Serve over sponge cake.
Mrs. Howe.
LEMON CREAM
Juice and grated rind of one lemon, four tablespoons sugar, two ta-
blespoons cold water, four eggs, beat yolks ; add lemon, sugar and water;
thicken on stove, stirring all the time. Then add whites of egg, well beateni,
to which have been added two tablespoons sugar. Serve in sherbet glasses.
Mrs. T. A. Harris.
NUT CREAMS
Two tablespoons Knox gelatine dissolved in one-half cup milk. Place
in dish of hot water but do not allow to get hot. Wh.p one pint cream
(reserve cup of cream after whipping), add one-half cup sugar and beateri
white of one egg, one cup chopped nuts, one teaspoon vanilla. beat all
together until stiff. Mould and serve with cup of whipped cream.
Mrs. M. S. Rice.
JERUSALEM PUDDING
One cup cooked rice, three teaespoons Knox gelatine dissolved in one-
half cup hot water, one-half cup sugar, one cup dates, one-half cup figs,
one pint whipped cream. Flavor with vanilla and let stand.
Mrs. J. H. Greenwood.
CHOCOALTE PUDDING
Three-quarters cup sugar, one tablespoon butter, one-half cup milk, one
square bitter chocolate, melted, one and one-half cups Henkel's Velvet Pas-
try four, one and one-half teaspoons Royal baking powder. Steam one
hour. Sauce—One cup pulverized sugar, one tablespoon butter, creamed,
one egg
Beat all together and add one-half pint cream, whipped. Add
vanilla.
Mrs. John Steele.
Knox stands for Quality and Quantity in Gelatine
Page One Hundred Thirty-two


BROWN, SUGAR FLUFF
One cup brown sugar, three tablespoons cold water, white of one egg.
Have water boiling and inside vessel hot. After beating well, put in con-
tainer. Stir with egg beater eight minutes.
Mrs. W. J. McH.
SAILOR'S DUFF
One egg, two tablespoons sugar, beat; one-half cup molasses beaten in.
Two tablesepoons butter, beat again, one teaspoon soda in Ittle warm water,
one and one-half cups boiling water added last. Steam three-quarters of an
hour. Sauce—Yolks of two eggs, one cup confectioners sugar, one teaspoon
van lla, beat well, add one-half pint whipped cream just before serving.
Mrs. E. C. Plaisted.
JELLIED FIGS FOR DESSERT
One cup stewed figs cut in small pieces, one cup of juice the figs were
cooked in, one tablespoon Knox gelatine, one-third cup sugar. Soak gela-
tine a few minutes in a little water then add boiling juice, sugar and a little
lemon juice. Add figs and pour into moulds to cool. Serve with whipped
Mrs. E. R. Seward.
cream,
PINEAPPLE DELIGHT
One small can pineapple, one-half pound marshmallows, one-half cup
walnut meats, one-half pint whipping cream. Cut marshmallows in quarters
and soak them for two hours in the juice drained from the pineapple. Cut
pineapples in cubes and the walnuts n small pieces. Drain the juice from
the marshmallows and mix the pineapple nut meats and marshmallows with
the cream which has been whipped. Serve in sherbet glasses. Garnish
with maraschino cherries. This will serve six. Mrs. S. Bertrand.
APPLE DUMPLINGS
Into a boiling dish put one cup sugar, one cup maple syrup, two table-
spoons butter, two cups water. Boil all together. The crust-Sft one and
one-half cups Henkel's Velvet Pastry flour and one-half teaspoon salt into
a bowl, rub in one tablespoon shortening. Mix to a stiff paste with cold
water and fill with the apples, pinch the edges together and make round
then put them into syrup and bake in a moderate oven.
Baste with syrup.
Margaret Ballantyne.
ORANGE PUDDING
Six oranges, peeled and cut into small pieces ; add one cup sugar and
let stand. Into one quart boiling milk stir two tablespoons cornstarch mixed
with a little water and the yolks of three eggs well beaten. Let it cool. Then
mix with the eoranges. Frost with the whites of the eggs.
Mrs. W. C. Bailey.
DATE WHIP
Whites of four eggs beaten stiff, one pound of dates cut fine, one cup
English walnut meats, one-half cup sugar, one teaspoon vanilla. Bake very
slowly in moderate oven thirty minutes. Serve with whipped cream,
cherry on top.
Mrs. J. E. Atkinson.
Knox Gelatine is economical-one package makes Four Pints of jelly
Page One Hundred Thirty-five


We write parcel post insurance. See I
MANHATTAN APPLES
Two and one-half cups sugar, one cup water, one-half teaspoon salt,
one-half pound red cinnamon drops. Put sugar, water, salt and candy in
pan and make syrup, after candy has been melted add one-half teaspoon
lemon extract. Peel and core eight or ten apples and drop into the boiling
syrup. Boil until tender and serve cold with whipped cream.
Mrs. C.R.Clark.
DELICIOUS APPLE DUMPLING
Two cups Henkel's Velvet Pastry flour, one teaspoon salt, one table-
spoon butter, two teaspoons Royal baking powder, one tablespoon lard, one
tablespoon sugar, one and one-sixth cups milk for soft dough; three large
apples peeled and chopped moderateely fine, one-half cup seeded raisins
cut fine. Roll out the dough one-half inch thick. Sprinkle with sugar and
melted butter. Spread on the apples and raisins, form into roll beginning
with side nearest you. Cut into twelve equal pieces and place in pan ends
up. Sauce for same-Two cups brown sugar, two cups water, one table-
spoon butter, one tablespoon flour, one-half lemon sliced thin, Boil until
thick stirring constantly. Pour one-half boiling sauce over the dumplings,
put in hot oven and bake twenty-five minutes. The other half of sauce to
be eaten with the dumplings.
Mrs. Georga S. Smith.
BUTTER SCOTCH PUDDING
Two cups brown sugar, two cups boiling water, two tablespoons corn-
starch dissolved in cold water, one-half cup walnut meats cut up. Bring
sugar and water to bo 1, add cornstarch, cook in double boiler fifteen min-
utes. Add nuts after removing from fire. Serve cold with whpped cream.
Mrs. Robt. F. Young.
UNCOOKED PRUNE WHIP
Stew prunes and remove stones, put through grinder. To each cup of
prune pulp add beaten white of one egg, sugar to taste. Mix and mould,
then set away for twenty-four hours. Serve with whipped cream with
nuts on top. One and one-half pounds prunes for family of about eiglıt.
Mrs. O. J. Davies.
PINEAPPLE SPONGE
One cup pineapple, three-quarter cup pineapple juice, one cup water,
one cup sugar, two tablespoons Knox gelatine dissolved in one-half cup
boiling water. Mix all together and set away to cool. When it begins to
set stir in one cup cream whipped stiff. Serves from eight to ten people.
Mrs. M. A. Brasbie.
DANISH PUDDING
Red rhubarb; wash but do not peel, cut in cubes, cover, three-quarters
with water and bol until tender. Drain through jelly bag, sweeten to taste,
add stick of cinnamon, bring this to a boil, thicken with cornstarch, turn
into mould until set and serve with rich cream.
FETTERS FLOWERS, 39 E. Adams, Ma'n 1255. 7625 Woodward, Market 2688
Page One Hundred Thirty-six


Are you protected in case of an automobile accident? See !
COTTAGE PUDDING
One cup Henkel's Velvet Pastry flour, one heaping teaspoon Royal
baking powder, one tablespoon butter, one-half cup milk, one saltspoon salt,
one egg. Sauce—One-half cup butter, one cup powdered sugar, one tea-
spoon vanilla, one-half cup boiling water. Cream butter and sugar, add
vanilla and beat well. Just before serving stir in the boiling water, add
white of one egg and beat until foamy.
BAKED INDIAN PUDDING
Scald one pint of milk, stir in six tablespoons Indian meal (first mois-
tened with cold water), add one pint cold milk, one cup molasses, two well
beaten eggs, raisins, chopped suet (or butter), one-half teaspoon cinnamon
and little salt. Bake one and one-half hours.
Mrs. Jay W. Russe!l.
STEAMED PUDDING
One cup molasses, one cup milk, one cup chopped raisins, one-half
cup butter, one teaspoon soda, three and one-half cups Henkel's Velvet
Pastry flour. Steam three hours in a covered pail. Sauce--Beat sugar and
butter together until creamy, add vanilla and little nutmeg.
Mrs. Jay W. Russell.
STRAWBERRY SHORTCAKE
Three cups Henkel's Velvet Pastry flour, one-half cup shortening, pinch
of salt, three teaspoons Royal baking powder, one cup milk, two table-
spoons sugar, one egg. Bake in two pans. For a small family use one-half
th 's recipe.
Mrs. C. A. Luse.
STRAWBERRY SHORTCAKE
One pint Henkel's Velvet Pastry flour, one-half teaspoon salt, two
ounces butter, two teaspoons Royal baking powder, one quart strawberries.
Stem berries, sweeten to taste and slightly mash them with wooden spoon,
cover with one-half pint cream. Rub the butter into flour, add salt, baking
powder and sufficient milk to make a soft dough; mix quickly, roll out
about one and one-half inches in thickness, put into pie pan and bake in
quick oven. When done split in two and spread each half lightly with but-
ter. Place lower half on chop plate, put half the berries on this, cover with
other half of short cake and pile on remaining half of berries. Add whipped
cream if des red.
Mrs. W. E. Collins.
BAKED CORN MEAL PUDDING
One quart sweet milk, three tablespoons corn meal, one-half cup sugar,
one-half cup raisins, three eggs. Bake three-quarters of an hour or until
custard is set. Serve with rich milk and nutmeg or whipped cream, or
creamed sugar and butter sauce. Also makes good breakfast dish.
Mrs. Eldreth G. Allen.
ORANGE PUDDING
Six oranges, peeled and cut in small pieces. Add one cup sugar and
let stand. Into one quart bo ling milk stir two tablespoons corn starch
mixed with a little water and the yolks of three eggs well beaten. Let it
cool, then mix with oranges. Frost with the whites of the eggs.
Mrs. W. C. Bailey.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Forty


BANANA ICE CREAM
Beat together one large coffee cup of sugar and four eggs very light,
add one dessert spoon vanilla, mash eight or nine bananas and beat with
fork, add to sugar and eggs and beat all with egg beater and pass through
colander. Add one and one-half pints light. cream. The success of this
depends on the beating.
LEMON SHERBET
One pint scalded milk, two cups sugar, rind of grated lemon, scald
together, cool and strain. Before freezing add one pint of cream and
when partly frozen add one-half cup of strained lemon juice.
FRUIT SHERBET
Three ripe bananas, three oranges, three lemons, three cups water,
three cups sugar, three egg whites. Put bananas through potato ricer. Ex-
tract orange and lemon juices. In the meantime boil together sugar and
water for ten minutes, and when cool add fruit juices and bananas. Pour
into freezer, add egg whites beaten stiff, and freeze in three parts ice to
one part salt. This makes about two and one-half quarts.
Mrs. F. E. Henry.
PINEAPPLE SHERBET
Pare and shred a fine mellow pineapple, sprinkle one pint sugar over
it and let stand one hour. Then add one-half pint water, juice of one lemon
and one-half package Knox Gelat.ne soaked in one cup cold water for
one hour. Then dissolve in one cup of boiling water. Mix well and freeze.
Mrs. A. M. Hungerford.
RICE FRAPPE
One pint water, one-half cup rice. Boil until tender, add one pint
milk and boil. One pint cream, two eggs, two cups sugar, three oranges.
Freeze.
Mrs. J. H. Greenwood.
GRAPE FRAPPE
Two cups sugar, four cups water. Put in saucepan and bring to boil-
ing point. Boil fifteen minutes. Remove from fire and add two cups grape
juice, two-thirds cup orange juice and one cup lemon juice. Cool, strain
and freeze to a mush. Serve in frappe glasses and garnish with whipped
cream sweetened and flavored with vanilla. Mrs. Eldrith G. Allen.
FRUIT ICE
Three cups water, three cups sugar, juice of three oranges, juice of
three lemons, three sliced bananas, Stir until sugar is dissolved. Freeze.
Mrs. Wm. H. Phillips.
CHOCOLATE SUNDAE DRESSING
One-half pint coffee cream, four tablespoons grated chocolate, one-
half cup sugar, one-half teaspoon vanilla. Heat cream in double boiler.
Dissolve sugar and chocolate by melting with a little hot water. Add +12
cream and cook ten minutes. Pour over vanilla ice cream.
Mrs. W. E. Collins.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Forty-four


GRAPE JUICE
Wash twenty pounds of Concord grapes and add three quarts cold
water. Bring to the boiling point and let simmer thirty minutes. Strain
through colander and add one quart water. Strain through cheesecloth
and add four pounds granulated sugar. Bring to the boiling point to dis-
solve the sugar. Bottle while simmering over the fire. Have bottles well
corked and sealed with wax.
Mrs. Margaret Schnaple.
RASPBERRY SHRUB
Cover ripe berries with fresh cider vinegar (d.lute if too strong),
let stand twenty-four hours. Put into a bag and squeeze. To every pint
of juice add one pound sugar. Boil five minutes, skim and bottle, sealing
tightly. For serving add two tablespoons shrub to a glass of water.
Mrs. Carlton Shier.
FRUIT PUNCH
Boil together two minutes one pint cherry, strawberry and raspberry
juice, juice of four lemons and one pint sugar. When cold add one cup
rather strong tea. To serve add one cup of fruit syrup to one quart gin-
ger ale or carbonated water thoroughly cold. Serve with thin slice of
orange or pineapple and one teaspoon cracked ice to each glass.
Mrs. M. L. Veenfliet, Alpena, Mich.
GRAPE JUICE
Wash and pick grapes off stems. Fill a one-quart jar, place in one large
cup of grapes and one-half cup of sugar. F.ll jar with boiling water, seal
and set away until wanted.
Mrs. Cec:1 P. Matthews.
PUNCH
Eight quarts grape juice, twelve quarts White Rock, or Appolonaris
water, one dozen lemons, two dozen oranges, three large pineapples, one
bottle Maraschino cherries. Sweeten to taste. Mrs. Jerry Hayes.
ICED COCOA
Mix one-half cup cocoa and one cup of sugar with a little cold water
to make a paste. Add one point boiling water. Cook five minutes. Re-
move from fire, add one-half teaspoon vanilla and cool. When cool, add
one pint milk. Serve in tall glasses with cracked ice. If desired a tea-
spoon of whipped cream may be placed on top of each glass. This syrup
before milk is added can be kept in refrigerator for an indefinite time,
serving when desired by adding milk. Serves six people.
Mrs. R. R. Stewart.
FETTERS FLOWERS, 39 E. Adams, Main 1235. 7625 Woodward, Market 2688
Page One Hundred Forty-six


Candy
“My mission in life is a sweet one, I claim,
For the children's eyes brighten when hearing my name."
CRACKERJACK
Three quarts corn, two cups brown sugar, one cup white sugar, one
cup corn syrup, one-half cup water, one-eighth cup butter. Cook until
it hairs. May use all brown sugar. Can add peanuts.
Mrs. 1. S. Morris.
NUGA
Two and one-half cups sugar, one-half cup corn syrup, one-half cup
cold water, two eggs. Boil untli it forms a ball in cold water.
Stir one-
half of it into the well beaten whites of two eggs. Boil the rest of the
syrup until it cracks in cold water. Add to the first mixture. Flavor and
add nuts, raisins, chocolate, cocoanut or anything you may desire. Beat
until th ck, then pour into a weil greased pan. Cut and serve in squares
Mrs. Eva Morris Hayes.
MACAROONS
Beat the whites of two eggs to a froth. Add slowly one cup powdered
sugar and one cup grated cocoanut. Mix well and drop on buttered tins,
and bake slowly.
Josie Wigle.
MAPLE CREAM
Three cups light brown sugar, two cups milk, small lump butter, one
cup chopped nuts, vanilla.
Boil sugar, milk and butter six minutes. Do
not stir while bo ling. As you remove it from the stove, add vanilla and
nuts and stir until thick. Pour on buttered plate. Josie B. Wigle.
FUDGE
Two cups sugar, four teaspoons cocoa. Mix sugar and cocoa, one-half
cup milk. Cook until a ball will form in cold water, add one-half table-
spoon butter, pinch of salt. Beat until stiff and creamy.
Harry D. Spencer.
BUTTERSCOTCH
Eight tablespoons sugar (brown and wh.te), six tablespoons mo-
lasses, four tablespoons butter, two tablespoons vnegar, pinch of soda,
added last. Cook until ball forms in water.
Harry D. Spencer.
SEA FOAM FUDGE
Make a syrup with two cups light brown sugar, one cup water and
one teaspoon vanilla. Beat the white of one egg until stiff and stir in the
syrup. Add one-half cup chopped walnuts and stir until stiff.
Mrs. R. Weir.
Free cook book offer in each package of Knox Gelatine
Page One Hundred Forty-seven


CHOCOLATE CARAMELS
Boil together two cups medium molasses and one cup sugar (granu-
lated) fifteen minutes. Then add one-fourth cup cream, four tablespoons
cocoa and boil until it will harden in cold water. Remove from fire, add
a pinch of salt, one-half teaspoon soda (or enough to make it foam up),
one-half teaspoon vanilla and one teaspoon butter. W. H. West.
A COLLEGE BOY'S RECIPE FOR FUDGE
Two cups granulated sugar, one cup milk, three squares unsweetened
chocolate, butter the size of a walnut. Make the fudge in the usual way,
when it has cooked sufficiently take from the fire and begin to beat. When
it has cooled somewhat add one ten cent box of marshmallows and beat
until quite stiff. Add one teaspoon vanilla and pour into buttered tins.
Ruth Houghton.
PEANUT BUTTER FUDGE
Two cups confectioners' sugar, one-half cup sweet milk, two heaping
tablespoons peanut butter. Boil exactly five minutes, remove from the
fire and stir until it thickens. Pour into a buttered platter and cut into
squares.
Maude Radcliffe Streeter.
KISSES
Boil ten cups granulated sugar with water enough to cover to an inch
above the sugar and two rounding teaspoons cream tartar until it will form
a hard ball when tried in water. Add butter the size of a walnut. Pour
on marble slab and when cool pull over a hook. Mrs. H. J. Arnold.
KISSES (Caro)
Two cups Caro corn syrup, one cup granulated sugar, one tablespoon
vinegar, small piece of butter. Boil until when dropped in cold water
it will form a rather hard ball. Pour in pan, let stand until cool enough to
handle, then pull.
Mrs. H. J. Arnold.
CREAM FUDGE
Melt slowly three-fourths cup milk, two cups sugar and two squares
chocolate. Then boil hard three or four minutes, adding flavoring and one
tablespoon butter. Put in a cool place and leave until it is absolutely cold,
about one hour. Beat until it is quite stiff, turn into a buttered pan and
if it does not harden quickly stir in the pan. Stir in chopped figs, nuts
and raisins or chopped pineapple and nuts. Ruth Kern, California.
BROWN SUGAR CANDY
Boil without stirring two cups brown sugar, one cup water, piece of
butter the size of an egg, pinch of salt, two teaspoons vanilla and one ta-
blespoon vinegar until it will drop hard in cold water. Add nut meats if
desired and pour in buttered pans. Will make two pans full.
Mrs. R. O. Harper.
PENOCHE CANDY
One cup white sugar, one cup brown sugar, one cup milk, butter size
of egg, one-half teaspoon vanilla. Bo 1 until forms soft ball in cold water.
Take from fire, add vanilla. Beat well and pour in buttered tin.
Mrs. E. J. Osband.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Forty-eight


ORANGE MARMALADE
Three thin skinned oranges and three thin skinned lemons. Squeeze
juice of all. Put through food chopper and to each measure of fruit use three
measures of water. Put in granite kettle and let stand twenty-four hours
(no less). Then put on stove and bring to boil and boil ten minutes. Set
aside and let stand twenty-four hours again. Next morning, to each meas-
ure of juice and fruit allow one measure of sugar and one over.
Cook
until it jells. In fifteen measures of juice add sixteen of sugar.
Mrs. Emory E. Perrin.
PLUM CONSERVE
Three pounds plums, three pounds granulated . sugar, three oranges
grated and juice. Cook until quite thick, then add one-half pound walnut
meats chopped. Cook five minutes.
Mrs. E. H. W’icks.
GRAPE CONSERVE
Five pounds grapes, three pounds sugar, two pounds seedless raisins,
one-half pound English walnut meats. Separate pulp from skins and cook
pulp until seeds will float or separate easily. Remove seeds. Add skins
to pulp, then add sugar. Boil slowly twenty minutes. Add raisins and boil
fifteen or twenty minutes longer until juice thickens. Add nuts and boil
minute. Seal. Two oranges ground may be added if desired. This makes
seven or eight glasses.
Mrs. Cecil P. Matthews.
PEACH CONSERVE
Three pounds peaches, three pounds sugar, one pound raisins, two
oranges, one pound walnut meats. Cook until dark.
Mrs. Walter Sheill.
Six pounds plums, six pounds sugar, four oranges( rind and juice),
two pounds raisins, one pound walnut meats. Cook until dark.
Mrs. Walter Sheill.
BLUE PLUM CONSERVE (Or Any Fruit)
Two quarts fruit cut up, four cups sugar, four oranges, rind and pulp
cut thin, one pound raisins. Cook two hours slowly. After removing from
fire add one-half pound English walnut meats. Mrs. Robt. F. Young.
QUINCE PRESERVES
Ten pounds of quinces, seven pounds of pears, five pounds of sugar
and about two quarts of water. Make a syrup of the sugar and water,
then add the fruit and cook as any preserve.
Mrs. Bruce Simpson.
SPICED PEACHES
Nine pounds of peaches quartered, four pounds of sugar, one pint of
vinegar, one ounce of sassia buds. Make this syrup and boil the peaches
few at a time.
Mrs. Bruce Simpson.
Ask your grover for Knox Gelatine-take no other
Page One Hundred Fifty-three


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
CARROT MARMALADE
Put two pounds carrots through food chopper. Cook until tender with
two lemons which have been put through chopper. Then add two pounds
sugar and boil until thick.
Mrs. C. Bassett.
ORANGE MARMALADE
Three oranges, one lemon, three tablespoons sugar.
Cut fruit very
fine and put three quarts water in. Let stand over night. Then boil three-
quarters of an hour, let get cold. Add sugar and cook again until it jells.
Mrs.Shrom.
ORANGE MARMALADE
Six oranges and four lemons chopped fine, eighteen cups of water.
Let stand twenty-four hours. Boil one and one-half hours with equal
amount of sugar.
Mrs. Lewis Lakin.
ORANGE MARMALADE
One orange, one lemon. If fruit is thick skinned, reject the slice from
each end. Quarter and shred the fruit with sharp knife. "Use all but seeds.
Allow three measures of water to one measure of fruit. Put in granite
kettle and set away to soak until same hour next day. Next put on stove
to boil for ten minutes. Again set away until next day. To every cup of
pulp allow same of sugar and at last ad i one measure extra. Cook until
it jells.
Mrs. Laura P. Norris.
ORANGE MARMALADE
Six large oranges, six lemons, ten cups water. Peel oranges as thin
as possible. Throw away yellow. Take juice and pulp of lemons and
put all through food chopper. Let all come to a boil. Set aside until
next morning, then bring to boiling point again. On the third morning
measure equal measure of sugar and pulp. Let boil hard one hour from
time it begins to boil. Put in glasses. Cover with paraffin when cold.
Mrs. E. Richardson.
CARROT MARMALADE
Four cups grated carrots, four lemons, two oranges, scant one-half
cup vinegar, six cups white sugar, one cup brown sugar. Boil carrots until
soft in two cups water. Chop lemons and oranges fine. Put all together
and boil twenty minutes. This makes about twelve glasses.
M. Ella Wood.
RHUBARB CONSERVE
Eight cups cut rhubarb, eight cups sugar. Mix together and let stand
over night. In the morning heat slowly and cook till nearly done. Add
three large oranges peeled and cut in small pieces, three tablespoons lemon
juice, one pound seedless raisins. Seal in pint cans.
Mrs. J. R. Waters.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Fifty-five


SUN DRIED STRAWBERRIES
Use one cup of sugar to one cup of strawberries. Let stand over
night, then drain off juice and boil it to a thick syrup. Drop in the ber-
ries and boil slowly for ten minutes. Skim berries out on platters and
pour over juice. Let stand in sun twenty-four hours, then can in pint
cans cold.
Mrs. A. Woodworth.
HEAVENLY HASH
Six pounds of grapes pulped, cooked and strained, six pounds of
sugar, two pounds of raisins, juice of three oranges. Cook until thick like
conserve. Put in hot jelly glasses. This makes about thirty-two ordinary
jelly glasses full.
Mrs. Ernest Seward.
SPICED CURRANTS
Wash and pick from stems five pounds currants, add four pounds
light brown sugar, one tablespoon ground cinnamon, one tablespoon ground
cloves. Cook about one hour then add one pint vinegar. Cook one and
one-half hours or till thick as desired. This is delicious with cold meats.
Mrs. E. Hugh Smith.
CHIPPED PEARS
One peck hard pears, seven pounds sugar, four lemons, one-half pound
crystalized ginger. Slice pears on a cabbage slicer. Cut lemons and gin-
ger fine. Add sugar and cook two hours or until transparent.
Mrs. C. Bassett.
GRAPE DELIGHT
Separate pulp from skins, separate seeds from pulp. Take three cups
sugar to two cups grapes and boil about ten minutes.
Charlotte B. Ecker.
CRANBERRY CONSERVE
Three quarts cranberries, pulp and grated rind of three oranges, one
pound seedless raisins, sugar to sweeten. Add a little water, cook until
thick. Put n glasses. Cover with paraffin. Mrs. E. Richardson.
CRANBBERRY CONSERVE
Take five pounds cranberries washed and cut in halves (I put mine
through a meat grinder), five pounds sugar, five oranges seeded and ground,
and two and one-half pounds seeded raisins. Mix and cook as thick as
jam. Put into jelly glasses and when cold cover with paraffin.
Mrs. Belle F. Hill.
CHIPPED PEARS
Eight pounds pears cut in small pieces, six pounds granulated sugarfi
three lemons sliced and boiled until tender in one pint water, one-eighth
pound green ginger root. Put all together and boil slowly for three hours
or until the mixture becomes red and rich looking Seal while hot.
Mrs. W. C. Bowen.
PEACH CONSERVE
Three quarts peaches, three pounds sugar, three orangees (inside only).
Boil until thick and seal.
Mrs. Frank B. Stafford.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Fifty-six-


SLICED PICKLES
Six quarts sliced cucumbers, three quarts little onions, scald brine for
three mornings, pour over hot each morning. Boil three quarts of cider
vinegar, four pounds brown sugar, half ounce celery seed, quarter cup
small red pepper, half cup allspice, half cup white mustard seed, one table-
spoon tumerice, two tablespoons of mustard, pour hot over pickles, and can.
Mrs. Z. L. Stringer.
CUCUMBER RELISH
One dozen large cucumbers, three large onions, three green sweet pep-
pers, three red peppers, three cups sugar, two tablespoons celery seed, two
tablespoons white mustard seed, enough vinegar to cover cucumbers, onions
and peppers, put through food chopper (large knife). Sprinkle one-half
cup salt over all, let stand three hours, then drain in colander over night.
Mix all together and can.
Mrs. E. R. Putnam.
CUCUMBER RELISH
One quart onions, one dozen cucumbers, one head cabbage. Chop fine
and sprinkle with salt. Let stand over night, then drain. Dressing—Three
pints vinegar, four cups sugar, one cup Henkel's Velvet Pastry four, four
level tablespoons mustard, one teaspoon tumeric, one teaspoon celery seed.
Mix well and bring to a boil, then pour over the ingredients and heat. Stir
well to keep from burning.
PICKLE RELISH
Twelve cucumbers (table size), twelve medium sized onions, one red
pepper, one green pepper, one cup sugar, one-half cup salt, one quart vin-
egar. Pare and sl.ce cucumbers as for the table, slice onions, remove seeds
of peppers and slice thin. Add sugar and salt to the vinegar, turn on the
pickle cold. Let stand over night and can cold in the morning.
Mrs. McClintock.
QUEEN OF PICKLES
One quart large cucumbers, one quart onions, one large head cauli-
flower, three strong red peppers, three good sized apples. Chop all medium
fine, cover with hot brine. Let stand over night, dra n (squeeze as dry
as possible. Take one quart vinegar, eight cups brown sugar, one-fourth
pound mustard seed. Let come to a boil and add chopped ingredients.
Make a smooth paste of two-thirds cup of flour (more if necessary), one-
fourth pound mustard, one-half ounce tumeric. Add slowly, stir quickly
and let boil up.
Mrs. Malcolm McPhail.
SWEET PICKLES
Three sour “store” pickles, one quart vinegar, three or four sticks cin-
namon, one ounce mace, two pounds brown sugar, one pound raisins. Cut
pickles in small pieces. When vinegar is hot put in sugar, cinnamon, mace,
raisins and p ckles. Cook until pickles are clear. Add enough white mus-
tard seed to mix all through. Put in earthen jar and pour hot vinegar over.
Mrs. J. F. Miller.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Sixty


CANNED PIMENTOS
Seed carefully one-half package or two dozen sweet peppers. Cut
in narrow strips lengthwise or for variety in rings. Pour hot strong brine
over them and let stand twenty-four hours. Drain, heat one pint vinegar,
two cups brown sugar, one ounce white mustard seed. When at boiling
point add peppers and scald for fifteen minutes. Seal.
Mrs. Malcolm McPhail.
CHUTNEY SAUCE
Six quarts ripe tomatoes, two pounds brown sugar, one-half cup salt,
two pounds raisins, two ounces allspice, two ounces cinnamon, one-half tea-
spoon red pepper, two lemons, four sour apples, one quart vinegar. Cut
all coarse and boil one and one-half hours. Strain through colander, then
through sieve, and sugar and spices and boil fifteen minutes.
Mrs. George A. Clarke.
CORN RELISH
Two dozen ears of corn, four green peppers, four large onions, one
head cabbage. Put all through the chopper excepting corn, add two quarts
vinegar, three and one-half cups brown sugar, one-half cup salt, one-fourth
pound mustard. Mix well and cook until done. Put in cans while hot.
Mrs. Edwin R. Merithew.
PICKLED ONIONS
Use smallest onions you can procure. Pour hot water over them and
remove skins ; cover with strong brine and let stand twenty-four hours.
Drain, heat to boiling point, drain well and place onions in jars, pour boil-
ing vinegar over them. If spiced vinegar is desired, boil spices with vin-
egar, allowing to each gallon one-half ounce each allspice, pepper, mace
and mustard seed which must be placed in cheescloth bag. The onions are
white if spices are omitted. When putting onions in jars distribute sliced
red peppers through them.
PICCALE (Pickle)
One peck green tomatoes chopped fine, eight large onions and one dozen
red sweet peppers chopped fine, one cup salt. Let stand over night; dra.n.
Two quarts water, one quart vinegar. Boil twenty minutes. Drain through
sieve. Put in kettle, turn over two quarts vinegar, one pound sugar, one--
half pound white mustard seed, two teaspoons cinnamon, one teaspoon
each cloves and allspice. Boil all together fifteen minutes, stir often. Seal
Mrs. J. H. Greenwood.
in jars.
TOMATO RELISH (Uncooked)
One peck ripe tomatoes chopped; drain off all water. Three heads
celery, six onions, three green sweet peppers, all chopped; one cup salt, two
pounds brown sugar, two ounces white mustard seed, one ounce ground
cinnamon, two quarts vinegar. Mix thoroughly and it is ready for use.
Mrs. W. E. Collins.
The KNOX ACIDULATED package contains Lemon Flavoring
Page One Hundred Sixty-one


Bryant & Detwiler Co.
General Contractors
FOR THE NEW
Metropolitan
Methodist Episcopal Church
S
Page One Hundred Sixty-four


Sandwiches
“A picnic without a sandwich!
It couldn't be—you know,
'Tis the same at a reception or party,
You find them wherever you go."
HAM AND PICKLE SANDWICH
Boil ham until it falls apart. Chop fine, mixing with pickles (chopped)
and mayonnaise.
Mrs. E. Gudakunst.
DEVILED NUT SANDWICHES
Blanch and shred two ounces of almonds, saute in a small quantity of
butter until delicately browned. Mix two tablespoons chopped pickles, one
tablespoon each of Worcestershire sauce and chutney, one-fourth teaspoon
salt, few grains cayenne. Add to almonds and cook two minutes, stirring
constantly. Spread unsweetened wafers with mashed cream cheese season-
ed with salt and paprika. Sprinkle with nut mixture and cover with un-
sweetened wafers. Arrange on a plate covered with a lace paper doilv.
Yvonne Stevenson Long.
CHICKEN SANDWICHES
Mince cold cooked chicken very fine, season with enough boiled salad
dressing to make moist enough to roll in size about like fingers, adding
enough finely minced celery and onions to season; cover each roll with Royal
baking powder biscuit dough, rolled very thin, pinching the ends tightly
together. Brush with beaten egg and bake.
HICKORY OR PEANUT SANDWICHES
Chop nuts fine and mix with a dressing made of the yolk of one hard
boiled egg, mustard, salt, pepper, melted butter and lemon ju.ce between
buns or graham wafers.
DATE AND NUT SANDWICHES
Cook dates, add chopped nuts, spread between thin slices of buttered
bread.
Mrs. E. H. Wicks.
CHOPPED HAM SANDWICHES
Chop ham fine as grated cheese, add melted butter to make a paste, or
butter and cream, mixed mustard, pepper and a little pickle.
EGG SANDWICH
Chop whites of hard boiled eggs very fine, mash the yolks and mix with
melted butter, pepper and salt. If not smooth enough, add thick cream.
FETTERS FLOWERS, 39 E. Adams, Main 1255. 7625 Woodward, Market 2688
Page One Hundred Sixty-seven


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
FIG SANDWICH
Remove stems and chop fine. Put in double boiler with a little water
and cook until a paste is formed. Add a few drops of lemon juice and
set aside to cool, then spread.
DATE AND FIG SANDWICH
Equal quantities dates and figs. Stone dates and add one-fourth quan-
tity of blanched almonds. Run mixture through grinder. Moisten with
orange juice and press into cocoa can. When ready to use dip can in hot
water and slice very thin between bread.
NUT SANDWICH
Moisten chopped nuts of any kind with cream or mayonnaise, add
salt and spread on slices of brown bread. Mrs. L. S. Tackabury.
NUT AND RAISIN SANDWICH
Take equal amount of nuts and raisins, moisten with cream or grape
juice and spread.
OLIVE SANDWICH
Take either ripe or green olives, remove pits, mince and mx with
dressing. Spread between whole wheat or graham bread.
LETTUCE AND CREAM CHEESE
Mix equal parts cream cheese and chopped head lettuce, add salt and
Mrs. L. S. Tackabury.
serve.
SURPRISE SANDWICH
Take equal quantities of orange marmalade, pecan meats and cream
cheese and mix thoroughly and spread. Mrs. L. S. Tackabury.
RIBBON SANDWICH
Cut two slices of white bread and two of brown. Butter three slices
and spread w.th thick paste made of hard-boiled eggs mixed with mayon-
naise, butter, salt and pepper, Worcestershire sauce well mixed. Build
slices up, placing the unbuttered slice on top. Before serving, slice down
like layer cake.
Mrs. L. S. Tackabili.
SANDWICHOLA FILLING
One nice slice center cut smoked ham. Parboil and fry or boil lightly,
then grind. Add three hard-boiled eggs, three sweet cucumber pickles,
one sweet green pepper, one large pimento and salad dressing to make a
paste. Spread between white bread. Very del cious.
Mrs. L. S. Tackabury.
For Dainty Delicious Desserts use Knox Gelatine
Page One Hundred Sixty-nine


CHEESE SANDWICH
Grate one-fourth pound of cheese and mix with one-half teaspoon of
salt, pepper and mustard, melt one tablespoon of butter and add one table-
spoon of vinegar.
SARDINE SANDWICHES
These may be prepared as above, using sardines rubbed to a paste,
instead of cheese and leaving out the butter.
PEANUT SANDWICH
Chop or roll peanuts, and when fine season with salt and butter and
place between layers of salt rising bread lightly buttered. Fine for lunch
or refreshments.
Try cottage cheese and a little onion chopped or chives and chopped
nuts.
OLIVÉ SANDWICHES
Remove pits from olives, chop fine with nuts and spread between two
thin slices of bread, use a little salad dressing.
SANDWICH FILLING
Jim Dandy cheese, with strawberry preserve, salad dressing.
LETTUCE SANDWICHES
Cut bread in thin slices, spread with salad dressing and lay a piece of
lettuce between the slices.
CLUB HOUSE SANDWICH
Thin slices of buttered bread, thin sl.ces of turkey or chicken. Sprinkle
salt, thin slices of dill pickle, thin slices of bacon fried crisp, season with
paprika.
ROAST BEEF SANDWICH
Thin slice rare cold roast beef, thin slice of tomato, paprika and salt.
SANDWICH FILLING
One cup tongue chopped fine, one cup seeded raisins. Put both through
food chopper, add two teaspoons orange extract. Mix with plenty of salad
dressing, spread between thin white buttered bread. This makes enough
for fifty people.
TOASTED SANDWICHES
Cut slices of white or of graham bread thin, butter lightly and spread
one with cream cheese. Press the two slices firmly together and toast the
outside of each before a quick fire. Send to table wrapped in a napkin.
All you add is water and sugar to the Knox Acidulated package
Page One Hundred Seventy


Too Late to Classify
“A dillar, a dollar, a ten o'clock scholar,
What makes you come so soon?
You used to come at ten o'clock;
But now you come at noon.”
RICE FLUFF
Boil one and one-half cupfuls of rice in a large quantity of water, until
tender. Blanch in cold water. One cupful pineapple, cut in small pieces ;
one-third of a pound of marshmallows, chopped fine; one-half pint whip-
ped cream. Mix all together and sweeten with powdered sugar to taste.
Keep in cold place until ready to serve.
Mrs. C. E. Morton.
PEACH CONSERVE
This conserve requ.res four cups of peaches cut rather fine; two oranges
pulp and juice; two teaspoons lemon juice, and three cups sugar. Mix all
togeether and boil rapidly until transparent. Add one cup blanched al-
monds, cut into thin slices. Boil up just once and put into glasses or jars.
Mrs. C. E. Morton.
CHRISTMAS SALAD or CANDLE SALAD
Slice firm bananas lengthwise, lay halves flat side down on plate,
sprinkle grated nuts on it and tip it with á marachino cherry. Make the
candle holder of a curly leaf of lettuce and put the salad dressing over
the lettuce.
Mrs. J. F. Selleck.
FLUFFY ICING
One teaspoonful Knox sparkling gelatine; three tablespoons cold water;
one-half teaspoonful vanilla; one teaspoonful orange extract, if desired;
one cup sugar; one-quarter cup hot water; two egg whites.
Soak the gelatine in the cold water in a small cup and dissolve by
melting over hot water. Add the sugar to the hot water and cook directly
over the fire until the syrup will spin a thread. Turn out the heat, or
remove pan from the fire, and add the liquid gelatine immediately, pouring
it through a strainer into the syrup. Have egg whites beaten until stiff
on a platter or a very large plate, and very slowly add the syrup, beat-
ing constantly between additions. When all the syrup has been added,
add flavoring, pour icing in top of double boiler and cook over hot water,
beating constantly with a slotted or other wooden spoon. When icing
becomes so thick spoon can be drawn through it without icing running
together again, it is ready to pile on cake. Remove from fire and pile
icing quickly on cake, evening top with a broad-bladed knife. If the
icing should lose its shine, continue icing cake as usual but leave a little
of the icing in the double boiler; to th,s add two or three tablespoonfuls
of hot water and cook until thickened, but not as thick as he first icing.
Pour th's on top of the dull icing and a glossy finish will be the result.
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Seventy-five


Insure before the hold-up man gets you. See 1
in
HOT WATER PIECRUST
A generous half cup shortening; one-quarter cup boiling water. Pour
over shortening and stir until free from lumps; then add one and one-
half cups Henkel's Velvet pastry flour; one-quarter teaspoon salt. Mix
with a fork, roll on a well floured board.
Mrs. W. J. Mc. H.
ESCALLOPED CHEESE
Spread slices of bread with oleo and cut in squares. Place a layer
of the bread in a buttered baking dish then a layer of cheese cut
small cubes, continue until the dish is filled. Season with salt
and
paprika. Beat an egg and add to milk (about one pint). Pour this
over the bread and cheese until nearly covered. Use two eggs if quite a
large pan is used. Bake slowly one-half hour or more. Should be set
like a custard when baked.
Mrs. Wm. Prakken.
CHEESE STAWS
Three tablespoons grated cheese; three tablespoons flour; one dash
cayenne pepper; one pinch salt. Add one tablespoon melted butter; one tea-
spoon water; yolk of one egg. Roll thin and cut in 'strips five inches by
one-quarter inch. Bake fifteen minutes in slow oven.
Very pretty with your salad course, if tied in little bundles of three
or four with red ribbons to match the cherries used to top the salad.
Mrs. L. S. Tackabury.
OYSTER SOUP
One cup oysters, one pint milk, one tablespoon butter, salt, pepper.
Put milk on to boil while you are preparing the oysters.
Put oysters
in colander and pour over them one-quarter cup of cold water. Take
each oyster with fingers to make sure that no pieces of shell adhere, and
drain. Strain oyster liquor and put on stove; as it boils remove scum
and when clear add to milk, to which has been added butter. Season,
add oysters, let simmer until plump and edges curl. Serve at once.
Mrs. H. B. Bogrette.
CHICKEN FOR PATTIES
(Will serve at least twelve persons.)
One or two chickens weighing about five pounds. One small stalk
of celery. One small onion. Three quarts of water. One tablespoonful
of salt. One-fourth teaspoonful of white pepper. Have chicken well
cleaned and cut as for fricassee—the butcher will cut it for you.--wash
well and place in large kettle with the celery and on.on, add the water,
which should be hot, cover and let simmer slowly for one hour. Then
remove the celery and add the salt, simmer until meat is tender but not
boiled to shreds. Now take up the meat and as soon as cooled remove
and skin, pour a little of the stock over and when cold set in ice box. The
stock should be strained through wet cheese cloth and set in ice box
when cold. Any time next morning the chicken can be prepared as fol-
lows: Take the choicest parts and cut into small cubes, being careful to
reject all hard parts; four or five cupfuls will be required for twelve
patties. If less is used supplement with mushrooms.
Mrs. H. B. Bogrette.
KNOX GELATINE is highest quality and worth its price
Page One Hundred Seventy-six


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
CHERRY PUDDING
One cup sugar; one cup sour milk; two cups flour; one tablespoon
shortening; two eggs; half teaspoon soda; pint fruit and steam two hours.
Sauce for Pudding-Boil the juice of cherries, add a little butter, thicken
with a little flour and sweeten.
Mrs. M. H. S.
CREAM SALAD DRESSING
Place in a double boiler one teaspoonful flour, one teaspoonful dry
mustard, half teaspoonful salt, one tablespoonful sugar. Mix with two
level tablespoonfuls butter. Add yolks of two eggs and three-quarters cup
cream or milk (if milk is used bring it to the boiling point before adding
it). When it begins to thicken, add slowly one-quarter cup vinegar and
cook three or four minutes.
Mrs. R. Cromie.
MUFFINS
Two cups Henkel's Velvet pastry flour; three teaspoons Royal bak-
ing powder (level); one cup sugar (s.fted together); two tablespoons
melted butter; one egg; one cup sweet milk.
GRAPE CONSERVE
Five pounds grapes; five pounds granulated sugar; one pound seeded
raisins; half dozen oranges; half pound walnut meats. Boil five minutes
prior to putting in the walnut meats and twenty minutes after.
Mrs. Z. L. Stringer.
INDIAN RELISH
Twelve large tomatoes (ripe); twelve apples; one red pepper; one
head celery, chop all fine and boil with on quart v.negar; one pound brown
sugar; quarter cup salt; one large tablespoon each of ginger, mustard
and cinnamon. Boil one hour.
Mrs. L. S. Tackabury'.
CUCUMBER RELISH
Twenty-five medium cucumbers put in ice water for six hours. Wipe
dry and slice thin; add twelve onions, sliced long way and half cup salt
over all. Let stand one hour and don't drain. Add one quart vinegar;
over this two cups sugar; one large teaspoon mustard seed; two tea-
spoons celery seed; half teaspoon ginger; one teaspoon tumeric. Let come
to boil for five minutes.
Mrs. L. S. Tackabury.
SALAD
Two cups cabbage cut fine, one apple cut fine, one-half shredded pine-
apple, one pimento cut fine, two-thirds cup nut meats, one green pepper
or one-half cup of chopped gherkin. Dressing: Four tablespoons butter,
one tablespoon Henkel's Velvet pastry flour, one tablespoon sugar, two
eggs, one cup milk, one-half cup vinegar, one-half teaspoon salt, one-half
teaspoon mustard, dash of cayenne.
Mrs. M. H. S.
Each package of KNOX GELATINE makes FOUR PINTS of jelly
Page One Hundred Eighty-one


Do you carry an accident policy?
See
DATE HERMIT CAKE
Two cups brown sugar, one cup butter, three eggs beaten light, one-
fourth pound chopped walnut meats, one piece lemon peel, small piece
citron peel, two pounds chopped dates (not too fine), one-half teaspoon
soda dissolved in one-half cup sour milk, three and one-half cups Hen-
kel's Velvet Pastry flour, one-half teaspoon Royal baking powder, pinch
of salt, one teaspoon lemon flavoring. Bake about one 'hour. This makes
three small cakes and keeps mo.st a long time like any fruit cake.
Mrs. L. S. Tackabury.
GINGER BREAD
Two cups Henkel's Velvet Pastry flour, one-half teaspoon salt, three-
fourths teaspoon soda, one teaspoon cinnamon, two teaspoons ginger, one-
eighth teaspoon cloves, one egg, one cup thick sour milk, one-half cup
molasses, one-half cup sugar, three tablespoon shortening. Mix all dry
ingredients except sugar. Beat egg in mixing bowl. Add sour milk, mo-
lasses, sugar, then add liquid and shortening. Bake in moderate oven in
two flat pans.
Mrs. Wm. V. Butler.
ORANGE SAUCE
Mix thoroughly half a cup of sugar and a rounding tablespoon corn
starch. Then add in the following order one tablespoon of lemon juice,
juice of one orange and a little grated rind, three-fourths cup of boiling
water. Cook ten minutes, stirring constantly. When cool pour over d.ced
fruit. If desired, add one-half cup of chopped nuts.
Mrs. 1. J. Turnbull.
GINGER PUDDING
One beaten egg, one-half cup hot water, one cup molasses, one tea-
spoon soda, one-half cup shortening, one cup raisins or currants, Henkel's
Velvet Pastry flour to make a stiff dough. Steam one hour and serve with
a sour sauce. One tablespoon sugar, butter size of a walnut, one heaping
teaspoon corn starch, one cup boiling water. When cooked add two table-
spoon vinegar or juice of one-half lemon.
GRAPE CONSERVE
Four pounds Concord grapes, four pounds granulated sugar, two
oranges, two lemons, one pound walnut meats, one pound raisins. Cook
pulp of grapes and seed. Squeeze juice of oranges and lemons, then boil
up the peels in three waters. Then add skins, sugar, etc. Cook one-half
hour and add peels, cut in narrow strips five minutes before conserve is
done.
Mrs. L. S. Tackabury.
GINGER SNAPS
One cup sugar, one cup butter, one cup Duff's molasses, one teaspoon
ginger, two eggs, one scant teaspoon soda, four to thicken. Roll thin and
bake in slow oven.
Mrs. L. S. Tackabury.
Four separate Desserts or Salads from one package of Knox Gelatine
Page One Hundred Eighty-two


THE S. S. GLASS CORPORATION, INSURANCE AND REAL ESTATE
SALAD DRESSING
One egg; one tablespoon flour; two tablespoons sugar; one teaspoon
mustard; quarter teaspoon salt; quarter cup vinegar; quarter cup water.
Mix flour, sugar, mustard and salt, gradually add the vinegar and water,
then the egg. Cook slowly, then add one teaspoon butter.
Mrs. W. R. Wigle.
GRAHAM NUT BREAD
Three-quarters cup molasses, fill cup with brown or white sugar; two
and one-half cups sour or buttermilk, in which dissolve two teaspoons of
soda; one cup walnut meats; three cups graham flour; one cup white flour.
Let rise one hour and bake one hour in slow oven.
Mrs. W. R. Campbell.
GRAHAM TURNOVERS
One cup brown sugar; two tablespoons lard; one cup sour milk; one
teaspoon soda ; two cups graham and one cup Henkel's Velvet pastry flour;
cook one package dates. Roll dough out in squares, spread some of the
dates on one end and turn other end over; bake in moderate oven.
Mrs. W. R. Campbell.
GRAHAM NUT BREAD
Two cups white flour; two cups graham flour; four teaspoons baking
powder; one teaspoon salt; one cup sugar; one cut not meats. Mix dry
materials, including nuts, together, add two cups sweet milk and one well
Let rise twenty minutes and bake in moderate oven about
forty-five minutes. Makes one loaf.
Mrs. H. M. Robins.
beaten egg
BLACK CAKE
One cup sour cream; half
cup
melted lard; two cups brown sugar; three
cups Henkel's Velvet pastry flour; one cup raisins mixed with one of the
cups of flour; two eggs; one nutmeg; one teaspoon each cloves, allspice,
cinnamon, soda. Bake in a slow oven. Makes two loaves.
Mrs. Anna Kaufman.
NUT CROQUETTES
Chop one cup walnuts or other nuts fine, mix into two cups mashed
potatoes, add half cup cooked peas, one tablespoon minced parsley, salt
and pepper to taste. Add one beaten egg, quarter cup sweet milk, form into
croquettes, roll in beaten egg and then in cornmeal or bread crumbs. Fry in
deep fat and serve with white sauce.
Olive S. Areson.
LEMON RICE
Half cup rice; salt; one cup water, boil until water is absorbed ; two
cups milk added and cook in double boiler till done. Beat yolks of iwo
eggs, half cup sugar and only grated rind of half lemon, cook two
minutes then put in buttered bake dish, whip up whites, add sugar and
lemon juice to taste and brown.
Mrs. L. P. Warner.
Where recipes call for Gelatine use KNOX SPARKLING GELATINE
Page One Hundred Eighty-five


PINOU-CHI (Maple Fudge)
Two pounds light brown sugar, one cup milk, one teaspoon butter.
Allow to come to boiling point and boil exactly fifteen minutes. Stir to
keep from burning. Remove from stove. Add one cup broken walnut
meats and one teaspoon of vanilla. Cream five minutes. Pour into but-
tered pan. A fresh cocoanut, peeled and grated, is delicious in place of nuts.
Mrs. L. S. Tackabury.
SEA FOAM CANDY
Three cups brown sugar, whites of two eggs, one-half cup of water,
three-fourths cup English walnuts broken in pieces. Boil sugar and water
till it strings, add this to beaten whites of eggs, beat ten minutes then add
nuts. Drop from spoon on oiled paper.
Mrs. E. R. Seward.
POPCORN BALLS
One cup Duff's molasses, one cup granulated sugar, one tablespoon
hot water, one tablespoon Karo syrup. Let just thread and pour over corn.
Mrs. E. H. Wicks.
KISSES
Two egg whites beaten stiff, one and one-half cups pulverized sugar,
pinch of salt. one cup dates, one cup nuts, cut small.
Mrs. E. C. Kinselli
FETTERS FLOWERS, 39 E. Adams, Main 1265. 7625 Woodward, Market 2688
Page One Hundred Eighty-six


LOST?
Have you a missing relative or friend whom you have been
unable. to locate?
Let us find them for you.
11,000 persons were traced and identified last year through the
work of Fleeman's National Identification Bureau.
75.000 unidentified dead were buried in Potters fields of the
United States last year.
Alfred E. Crosby
Funeral Director
13308-14 WOODWARD AVE.
Phones Hemlock 900 - 901
has been appointed Detroit representative and will gladly assist
any one needing the services of this bureau free of charge.
Page One Hundred Ninety-two


RECIPES
Page One Hundred Ninety-four


MEMORANDUM
Page One Hundred Ninety-six








Cookery Metropolitan cook book, 35669
gift of
Games
1922
Me
----


Cooker, Metropolitan cuok book, 35669
gift of
Janice B. Lengore
1922