.«« • H O • ^' "o^^-^^^%o^ V^^v \'^^U^' V 7:\* A ^^' .--.^^^^ Cr r O " • • ^ * 4 o. •v %*^\/ V*^^%°' V-^*/ ' .^M^'« \>/ "Ife: "^^/ /^^i \!^ :| 7;T* <^ . ^'^'■^ V H SERVICE CLUB COOK BOOK COMPILED FROM RECIPES FURNISHED BY MEMBERS of THE SERVICE CLUB of Chicago PRICE ONE DOLLAR PROCEEDS FROM THE SALE of THIS BOOK to be DONATED TO CHARITY LIBRARY of CONGRESS TWO OoDies Received AUG 23 1904 Copyright Entry CLASS ft- XXo. Na ' COPY B ^ iK C\ ^ Copyrighted 1 904 by the Service Club of Chicago ®If^ Btvxtm Qllub 0f Qltjtragn LIST 0/ MEMBERS Miss Eliza Atwood Mrs. Eugene H. Garnett Mrs. O. E. Babcock Miss Laura Gibbs Mrs. Walter Brewster Miss Emma Goddard Miss Florence D. Bartlett Miss Marion S. Gwinn Miss Katherine S. Barton Mrs. Charles Gillett Miss Elizabeth Belden Miss Bessie F. Hamlin Miss Italia M. Blair Miss Florence Hastings Miss Natalie Blair Mrs. William F. Johnson Miss Grace Bogue Miss Sarah E. Knapp Miss Louisa Burrows Miss Edith Kohlsaat Miss Marjorie Burrows Miss Rhea Logan Miss Marion Calhoon Miss Mary Lord Miss Josephine Chapin Miss Margaret Lord Mrs. Edwin H. Clark Miss Elinor Meacham Miss Edith Counselman Mrs. L. P. Mercer Miss Elsie Dixon Miss Sybil Moorhouse Miss Edna Dixon Miss Carrie B. Neely Miss Marion Doud Miss Florence Neff Mrs. George R. Earling Miss Alice St. J. Nolan Mrs. Harold Eldridge Mrs. William H. Noyes Mrs. William Eniory Miss Florence Pardridge Miss Katrina Fairlee Mrs. Robert E. Peacock Miss Ethel F. Fisher Mrs. C. L. Pierce, Jr. Mrs. Lawrence Fitch Miss Gertrude Potter Miss Eunice Follansbee Miss Ethel Randolph Miss Laura Shedd Mrs. Solomon A. Smith Miss Florence Spencer Miss Harmon Spruance Miss Mary Steele Mrs. Redmond Stephens Miss Marjorie Streeter Mrs. Robert E. Stone Miss Frances Shoyer Miss Miriam Steever Miss Minnetta M. Taylor Mrs. James W. Thorne Mrs. Robert J. Thorne Miss Louise Turner Miss Theodore Tyler Miss Eva Waller Mrs. John W. Walsh Mrs. Richard Walsh Miss Fannie M. Warner Miss Annie Warren Miss Mildred Wells Miss Frances Wetmore Miss Florence Williamson Miss Margaret Winterbotham Mrs. Stanley Woodworth ASSOCIATE MEMBER Mrs. Samuel R. Kaufman LIFE MEMBER Mrs. A. V. H. Wakeman NON-RESIDENT MEMBERS Mrs. Thomas Beard, New York Miss Maud E. Carter, New York Mrs. Louis G. Kaufman, Marquette, Michigan Miss Mabel Richardson Mrs. H. F. Good Mrs. Joh-n D. York Mrs. Isaac M. Jordan, Cincinnati, Ohio AUNT CELIE'S GINGER-BREAD. **How I make dat good ginger-bread? O, I jes' makes it. Miss, jes' makes it. How you make it? Well, now. Miss, 1 dunno. Well, les' see, you jes' takes 'bout four han' -fulls of flour, an' water, an' 'bout so much sugar, an' 'bout three gullups m' lasses, an' ginger 'cordin' to your jedgment. What a *gullup' ? — Law, Miss, doan you know how the ol' m' lasses jug done 'gul-lup'* when yo' tips it up?" N. B. — All the recipes in these pages are equally exact. A few are equally successful. A BACHELOR. CONTENTS PAGES SOUP 7-II FISH 12-15 COCKTAILS 16 FISH AND MEAT SAUCES 17-18 MEAT AND POULTRY 19-23 EGGS 24-25 VEGETABLES 26-29 SALADS 30-36 PIES 37-38 PUDDINGS AND SAUCES 39-43 ICE CREAM, FROZEN DESSERTS, AND SAUCES FOR SAME 44-46 MISCELLANEOUS COLD DESSERTS 47-52 CAKES AND COOKIES 53-64 CANDY 65-68 BREAD, ROLLS, MUFFINS, ETC 69-76 PRESERVES 77-81 i>0upa uittl|0ut i>l0rk OYSTER SOUP. One quart milk, 1 quart oysters. Boil o^^sters 20 minutes in their liquor, boil milk separately, mix and let boil up, stirring- all the time. Put into strainer, and mash through with a spoon, put back into kettle and boil again, stirring, season with salt, pepper and butter, and stir in half table- spoonful flour. Add finally four tablespoons whipped cream. Serve with whipped cream. CREAM OF BEEF SOUP. One quart milk, one teaspoonful extract of beef. Put milk in double boiler, and add beef juice. Season, and just before serving, beat whole eg<^, and stir it in. CLAM SOUP. Two dozen clams, one bunch of celery, chopped fine. Cook celery in one quart of water until tender (about twenty min- utes). Season with butter and pepper; add clams chopped fine, and cook ten minutes. Heat one quart of milk, and add to clams. Roll tw6 crackers very fine and add. Just before serving add one egg, beaten very light. Service Club Cook Book. CREAM OF CELERY SOUP. Cook a veal bone five hours with salt, add three stalks of celery when nearly done. Strain and clear. Next day skim off fat, add one pint of cream, and thicken a little with flour, or cornstarch. Season to taste. CREAM OF ASPARAGUS SOUP. Two bunches of asparagus, cayenne pepper, one pint ol cream, salt, one small glass of sherry, one ounce of butter. Boil the asparagus in two quarts of Avater until tender, then mash through colander. To this add one pint of the water in which the asparagus was boiled. Let it heat slowly, boil the cream and add ; melt the butter and stir in, salt to taste, thicken with cornstarch. Just before serving, add the sherry. SOUP BALLS. One tablespoonful drippings, two eggs, and some crackers rolled very fine. Beat drippings to a cream, then beat in one egg at a time, stir in crackers by degrees, until like mush. Roll in the hands into balls the size of a hickory nut. AVhen soup is boiling hot, put them in, and let them boil ten minutes, serve hot. MUSHROOM SOUP. One can mushrooms, one quart milk, half pint of cream, half cup butter, yolks of two eggs, and three tablespoonfuls flour. Let the mushrooms simmer in their juice. Place in double boiler the milk and cream. When heated almost to boiling, stir in the flour creamed in the butter. Chop the mushrooms and add, and also stir in the yolks of two eggs, well beaten. Season to taste. Service Club Cook Book. GREEN CORN CHOWDER. One-half pound clear fat pickled pork, chopped fine, and fried very crisp in spider; three Bermuda onions, also chopped fine, making the pork the base of the chowder ; one quart of potatoes, cut in dice ; one quart of sweet tender corn, one quart of rich milk, scalded, and butter size of an egg. Boil the pork and onions in one quart of water for fifteen minutes, add the potatoes and boil fifteen minutes longer ; then add the corn and boil another fifteen minutes ; lastly add the milk and butter, season to taste, and serve hot with small pretzels, crackers, or wheat bread. (A very delicious chowder.) CLAM CHOWDER. One-half peck clams in shells (or one quart canned clams), one quart raw potatoes, sliced ; two-inch cube salt pork, one teaspoonful salt, one-half teaspoonful pepper, one tablespoon- ful butter, one quart milk, one or two onions, cut small, six: butter crackers. Wash (shell) clams with a small brush, put them in a large kettle with one-half cup water, or enough to keep the under ones from burning, set over fire, and when top clams have opened, remove from fire, and skim off, and as soon as cool enough to handle take them out of shells, remove skin, and cut off black ends. Cut the long strips in pieces, leaving soft part whole. Let the clam liquor settle, and pour off carefully, use half liquor and half water. Fry the pork and onions in a spider, add the potatoes, which should have been boiled a few minutes in advance. When potatoes are soft in the pork, add clam liquor, seasoning, and clams ; when thoroughly heated add hot milk and turn into tureen. Do not put clams into the chowder until potatoes are done, as too lon"o- cookine- hardens them. lo Service Club Cook Book AMBER SOUP. Procure two pounds lean beef, and two pounds lean veal. Put into the soup kettle two ounces of butter and one onion, sliced. Cook until a dark brown, then add the meat, cover the kettle ten minutes, until the juice oozes from the meat, then add two quarts cold water, cover and let simmer gently for three hours ; then add one carrot, one bay leaf, sprig of celery, and two cloves. Let simmer one ho.ur longer, and strain through a colander, return the soup to the kettle. Beat the whites of two eggs, and one-half cup of cold water until well mixed. Add this to the boiling soup, cover, and boil rapidly for two minutes; set aside for a moment, and strain through two thicknesses of cheese cloth. It is then ready to serve. GREEN PEA SOUP. Cover a quart of gTcen peas (or one can), with hot water, and boil until they can be easily mashed (about one-half hour). Rub two tablespoons of butter, and one of flour together, and cook until smooth ; add the mashed peas, and then add a cup of cream and a pint of milk ; season with salt and pepper, let boil up once, strain and serve. One table- spoon of whipped cream added to each dish when ready to serve is an improvement. CORN SOUP. One pint grated green corn, one quart milk, one pint hot water, one heaping tablespoon of flour, two tablespoons of butter, one slice of onion. Cook the corn in water thirty minutes, let the milk and onion come to a boil, have the flour and butter mixed well together, then add a full tablespoon of boiling milk. When perfectly smooth, stir into the milk, and cook eight minutes. Take out onion and add corn. Season to taste and serve. Service Club Cook Book LENTIL SOUP, Two cups of lentils, two quarts of water, one-half an onion, one head of celery, one slice of salt pork ; seasoning ; boil slowly four hours, rub through a fine sieve, add cup of rich milk. CREAM MUSHROOM SOUP. One pint can mushrooms, one pint white stock, one pint sweet milk, two large tablespoons butter, one large table- spoon flour. First melt butter, then add flour, stock, and milk, and season to taste ; then add the mushrooms, chopped tine. BLACK BEAN SOUP. Two cups black beans, bouquet of herbs made of one sprig parsley, one sprig thyme, one clove, one-fourth cup sherry wine. Soak beans all night, cook until tender with the herbs. When beans are soft, drain off water, and pass through a puree sieve. Add enough brown stock to make the consistency of cream. Season with salt and pepper, add the wine, thin slices of lemon, and a hard-boiled egg cut in dice. ST. GERMAINE SOUP. Two cans peas (omit one cup), cooked in their own liquor, one salt-spoon pepper, one tablespoon salt, one tablespoon sugar, one sprig parsley, one bay leaf, one blade mace, one- half onion, minced. Cook half an hour slowly, then add three quarts of stock (veal or chicken). Thicken with three table- spoons of flour and three of butter. Add to soup and cook ten minutes. Before serving add one pint of milk and the peas. FISH ROULETTES. Boil a fish, weighing from one to two pounds, take the yolks of three hard-boiled eggs and cream with one-half tablespoon butter and one tablespoon flour. Stir this into one-half pint boiling milk. Add pepper, salt and mustard to taste, half an onion, grated; one teaspoon chopped parsley. Mix with this the fish, minced; form into cutlets; dip into egg and bread crumbs ; fry in hot fat and serve with cream sauce. (No. 1.) FISH CUTLETS. Cook the fish in salt water; remove all the bones. To each pound of meat add one-fourth pound of butter, three eggs, one-fourth pound soaked bread, salt, pepper and a tomato pressed through a strainer. ]\Iix well, shape into cutlets, dip in egg and cracker and fry in butter or lard. FISH TIMBALES. One cup chopped fish (any kind), one-half cup cracker crumbs, two eggs, beaten separately, one cup rich cream, one teaspoon Worcestershire sauce, one teaspoon salt, pincli red pepper. Bake in timbales twenty minutes, and serve with cream sauce. (See Sauce No. 1.) Service Club Cook Book. 13 FILLET OF SOLE. Cut a flounder from head to tail as close to the bone as possible. Separate both halves from the bone. Cut each half in. two strips lengthAvise, then cut across into four or five pieces. Dust each piece with salt and pepper, dip into egg, then into cracker crumbs. Dip into kettle of boiling lard, brown, and serve quickly. TIMBALES OF SALMON. One and one-half pounds salmon, one-fourth pound butter, two eggs, one teaspoon each, sugar, salt and pepper, one and one-half teaspoons flour, one and one-half cups cream. Beat this with potato masher for one-half hour, put in moulds well buttered, and sprinkle in a little flour to prevent sticking. Set moulds in roasting pan filled with water, and put in oven. Bake one-half hour and serve with lobster or anchovy sauce. ESCALLOPED LOBSTER. Pick up fine the meat of two lobsters, one pint milk, two tablespoons butter, two tablespoons flour, one scant pint of bread crumbs, a little red pepper, salt and black pepper. Put milk over fire in double boiler, mix flour, butter and season- ing and stir into milk. Boil two minutes, then add lobster, and cook in oven ten minutes. CODFISH BALLS. One large cup of flaked codfish, three large cups of pota- toes, boiled and cut in dice. When potatoes are done, add fish and then heat through. Drain off w^ater and mash, add one egg, mould into- balls and fry in hot lard. This may be prepared the day before using. 14 Service Club Cook Book. STUFFED PICKEREL. Cut the head off carefully, remove the skin without b^-ealv- ing', leavino- the tail on ; chop the meat ; moisten a few slices of br^d with a little milk, to which has been added two eggs ; chop with meat, adding parsley, salt and pepper; cut up one- half onion, fry in butter and add the meat; put the whole through a sieve; fill the skin and sew up, putting on the head, then boil one hour. Prepare a jelly of gelatine ; add some good soup stock and one cupful of the water in which fish was boiled. Put in mould and set away until cold. Serve fish on platter with jelly around it. m}M jtfiii SMOTHERED OYSTERS. Fifty oysters cooked in their own juice, one tablespoon chopped celery, one tablespoon butter, red pepper and salt to taste. Cook ten minutes, then add one wineglass of sherry, cook a few minutes longer, then break an egg into the mix- ture and cook two minutes. FRICASSEED OYSTERS. One tablespoon butter, one cup of flour, one cup of oyster liquor, two eggs, a little caj^enne, salt and nutmeg. Put but- ter in upper pan, melt thoroughly, then add flour, stirring constantly to avoid lumps. Add oyster liquor. When this comes to a boil, add oysters, and last of all the eggs, well- beaten. A little parsley may be added, if desired. Service Club Cook Book. 15 ESCALLOPED OYSTERS. With one quart of oysters use two large green peppers, chopped very fine. Put a little melted butter in baking dish, add three large soda crackers, crumbled, and half of peppers. Next put in alternate layers of oysters and crackers, crum- bled, until the dish is nearly full, having the top layer of the crumbs, to which add the balance of the peppers. Scatter small pieces of butter over all, pour one-half cup of milk over mixture, and bake forty minutes in hot oven. A sprinkling of salt and a dash of red pepper should be added to each layer. PANNED OYSTERS (Southern). These are nearly as good as roasted oysters, and not nearly so troublesome. Put in a sauce pan over the fire enough butter to cover bottom of pan when melted. When hot, pour in one quart of large oysters, drained, and shake until the oysters curl. Serve on hot buttered toast. A little of the liquor may be added to the oysters while in the pan. FRIED OYSTERS. Prepare them by first making a mixture of butter, almost melted, a little salt, a tiny bit of cayenne and some lemon juice. Wipe the oysters dry, pour the mixture over them., then roll in crumbs, then in beaten egg, and in crumbs again and fry. Qlnrktatlfi OYSTER COCKTAIL. One-half bottle tomato catsup, two teaspoons lemon juice, one teaspoon horseradish, salt and a dash of Tobasco sauce. Pour over ovsters, and set on ice. OYSTER COCKTAIL (For One). Two tablespoons catsup, one teaspoon Chili sauce, one- half teaspoon horseradish, one-half teaspoon Worcestershire sauce, two teaspoons lemon juice, one teaspoon vinegar, three drops Tobasco sauce, six small oysters. CUCUMBER COCKTAIL (For One Glass). Two tablespoons catsup, one-half teaspoon horseradish, one-half teaspoon Worcestershire sauce, two teaspoons lemon juice, one teaspoon vinegar, three drops Tobasco sauce. Cut cucumbers into small cubes. CREAM SAUCE (No. 1). One cup cream thickened Avith flour, yolk of one egg- stirred in. SAUCE MARGUERITE FOR FISH. Two onions sliced fine and fried brown^ in butter, add one cup of beef stock, one teaspoonful of catsup, dash of pepi)er and salt. Thicken with one teaspoon of flour; strain all carefull}^ and pour over broiled fish. SAUCE TARTARE. One cup mayonnaise dressing, add one teaspoon capers, one teaspoon chopped parsley, one teaspoon cucumber pickles, and one teaspoon onion juice. Mix well. TOMATO SAUCE. Melt two tablespoons of butter, add two tablespoons of flour, one pint strained tomatoes, slice of onion, a small bay leaf, one teaspoon salt, speck of pepper, two cloves, and a bit of mace. Simmer fifteen minutes and strain. 1 8 Service Club Cook Book. SAUCE FOR BAKED HAM. Two cups sugar, one and one-half cups vinegar, one- half cup whiskey, one-half cup sherry. ]\Iix all together in a bowl until sugar is dissolved. Theii pour all over the hauj at once and baste from the pan. If oven is hot enough the ham should be roasted only one-half hour after it is boiled. Baste often with the sauce so as not to let it burn. HORSERADISH SAUCE. Two well beaten eggs, one teaspoon flour beaten in eggs, one-haif cuj) of milk added to this; then mix well into this one cup soup stock ; pepper and salt to taste. Then add one-half cup grated horseradish, one tablespoon butter. Put on the stove and let it come to a boil ; stir all the time until thick; cook in double boiler. It may be thinned with vin- egar, if cooked too long. Mtnt anin foultrg FRIED CHICKEN (Southern). It IS always better iP cooked the same day as killed. Cut into pieces and lay in salted water for about half an hour, then dry each piece and dip into flour that has been well- seasioned with salt and pepper. Fry in boilino- lard. It can be served either with crisp strips of breakfast bacon or a white sauce and chopped parsley. CHICKEN EN CASsSEROLE (No. 1). Dress a young chicken and cut in pieces for serving-; melt three tablespoons butter in an omelet pan, add an onion and a small carrot, each cut in slices, add the chicken and cook until delicately browned. Put all in the casserole, add one and one-half cups white stock and a bit of bay leaf; cover and let cook an hour, or tmtil tender, in the oven. Season with salt and pepper, and add a few mushrooms. Add three tablespoons sherry just before serving. LAMB CHOPS EN CASSEROLE. Place lamb chops in a casserole, add peas, two spoon- fuls carrot, and small mushrooms, one bay leaf, and salt and pei)pe]*. Flavor with Worcestershire sauce or tomato cat- sup; pour in water to nearly cover and bake in oven for one and thre^e^-tiuarters hours. Service Club Ccok Book. CHICKEN EN CASSEROLE (No. 2). Cut chicken as for fricassee, rub with butter and roll with liour; place in casserole, add one tablespoon peas, one bay leaf, one carrot, cut fine, a little Worcestershire sauce, one strip of bacon, water to nearly cover. Bake in a slow oven from one and one-half to two hours. CHICKEN TERRAPIN. Boil one chicken, chop white meat not too fine; cook 'One quart cream in a double boiler until hot; take a scant half-pound of butter and melt in a stew pan. When it bubbles stir in two tablespoons of flour ; add the cream gradually, the pounded yolks of three hard boiled eggs and the chopped chicken; add one-haJf cup sherry wine land season with salt and pepper. Truffles improve it. CREAMED SWEETBREADS. Parboil sweetbreads for twenty minutes in water, to which has been added a little salt and lemon juice; then put into cold water a moment to harden. Remove mem- branes and veins, cut into dice and cook in a double boiler four hours with enough sweet milk to cover them well. They nnist not boil; set on back of range and let them sim- mer, covered closely. When ready to serve, make a white sauce of two tablespoons butter, with enough flour added slowly for thickening; then add one pint sweet milk. When Ihoroughiy cooked, add the sweetbreads, which have been drained from the milk. Service Club Ccok Book. SWEETBREADS AND MUSHROOMS EN CASSEROLE. Blanch the sweetbreads, then place in a saucepan, cover with boiling water, add one-half teaspoon salt and simmer fifteen minutes; then drain and cut in half, using- a silver knife. For six persons prepare half a cupful of tiny diced carrots, string beans, white turnips, green peas and French beans; put vegetables in casserole, lay m sweetbreads and add eight fresh or twenty-four canned mushrooms, cut fine. Prepare a sauce as follows : Put two tablespoons of butter in a saucepan, two tablespoons chopped carrots, two table- spoons chopped onions, one tablespoon chopped celery; cover and cook ten minutes over a moderate fire, shaking and stirring occasionally. Add two tablespoons of flour and stir until a rich brown. Add one pint good brown stock, one-half bay leaf, salt and pepper to taste, two cloves, a sprig of parsley and a bit- of mace. ■ Cover and let simmer on back of stove two hours, then skim and strain. Over the sweetbreads and vegetables in casserole, pour enough of this sauce to cover, put on cover and fasten with a flour and w^ater paste, and bakfe in a moderate oven for three- quarters of an hour. HOME-MADE SAUSAGE. Three pounds fresh pork ground finely (one-third fat), or if not rich enough, use more fat, salt and pepper to taste, a little sage, freshly ground. (Be careful not to use too much salt.) Put the. chopped meat in a bowl and season; mix with the hands and form into small balls and fry. 22 Service Ct.ue Cook Boo] FRIZZLED BEEF. Pick up fine, one-half pound of dried beef; heat the pan very hot and put the beef into it; let it frizzle till well curled, then add a bit of butter the size of a hickory nut, oiie and one-half cups of either sweet or sour cream and a cup and a half of sweet milk; let it come to a boil and thicken with a large spoonful of flour, well smoothed in cream: add a dash of pepper. Into the dish in which you intend serving the beef, break one egg and stir slightly with a fork ; then jiour the hot beef and gravy over the egg, stirring 'orisklv, and serve at once. SAVORY BEEF LOAF. Two pounds cliopped beef, one cup bread crumbs, three- quarters cup of sweet milk, two tablespoons of butter, one egg, one-fourth teaspoon of cayenne, one and one-half tea- spoons s-alt, a generous one-eighth teaspoon nutmeg and juice of one lemon. To the beef add the well blended sea- soning, lemon juice, then butter (melted), the bread crumbs, the well beaten egg, and lastly the milk. Press in shape and roll in bread crumbs, bake three-quarters of an hour and serve hot, or slice and serve cold. CHICKEN CROQUETTES. Three teaspoons of butter, seven teaspoons of flour, melted together, enough cream to make this like thin mush, one and one-half cups of chicken, chopped fine, one tea- spoon of onion juice, one teaspoon of lemon juice, one table- spoon chopped parsley, a pinch of mace, salt and red pep- per to taste. Service Club Cook Book. • 23 VEAL LOAF. Three pounds veal, three slices salt pork (chopped fine), three eggs, one-half cup of cream, one tablespoon salt, pep- per and sage to taste. Stir well together and bake one and one-half hours. Leave loaf until cold, then cut in slices, and serve with catsup. WELSH RAREBIT (For Five or Six People). One pound mild cheese. Put one-half teaspoon butter in pan and melt, then put in cheese. As soon as it is half melted and bubbles, put in three tablespoons of ale, salt, a little wet mustard, a few drops Worcestershire sauce. Use Edelweiss ale. Stir constantly until stringy. YORKSHIRE PUDDING (For Roast Beef). Four eggs, one and one-quarter cups of milk, four bast- ing spoons flour, pepper and salt. Beat the eggs, add milk and flour. Put about seven basting spoons of roast beef drippings in a pan and then pour pudding dough into it. Bake in a medium oven. RAGOUT OF BEEF. Make a sauce of browned butter and flour, add a cupful of boiled Spanish chestnuts, one pint of mushrooms, one- half teaspoon of currant jelly, three pitted olives. Cut cold beef slices one-quarter. of an inch thick and lay them in the sauce just long enough to heat through. EGG TIMBALES. Beat six eggs well with a fork, add one teaspoon of salt, a dash of pepper, one teaspoon of chopped parsley, one- fourth teaspoon onion juice. Beat again and add one and one-half cups of milk. Put into Avell-buttered timbale moulds, place these in pan of hot water and cook in mod- erate oven twenty minutes. Serve with tomato sauce. EGG CROQUETTES. Five eggs, one tablespoon of butter, one-half tablespoon flour, one-half cup cream. Boil the eggs fifteen minutes, and chop yolks and whites separately. Melt butter in a saucepan, add flour and cream, and thicken. When cool, add chopped eggs, then add pepper, salt and sugar and let the whole get cold. Form into croquettes and fry in but- ter. Serve with cream sauce. EGGS A LA PORIS. One-half pint of cream, two tablespoons flour; boil twenty minutes. When it has boiled fourteen minutes, add one and one-half tumblers full of grated American cheese. Boil six eggs, not hard, but just enough so they can be re- moved from shell intact. Place the shelled eggs on strips of toast, pour the mixture, hot, over them, and serve at onc^. Service Clue Cook Book. SCRAMBLED EGGS WITH CHEESE. Four eggs, one salt spoon of salt, one salt spoon paprika, four tablespoons Parmesan cheese, one tablespoon butter, one tablespoon chopped parsley, four tablespoons stock. Break the eggs into a bowl, beat until the yolks and whites are blended, but not light; add stock and parsely and mix well. Melt butter in chafing dish, add the cheese and as soon as smooth turn in the eggs. Stir until the eggs are set, season and serve as soon as they are of the desired creamy consistency. Iff^g^tabbfi FANCY BAKED POTATO. Cut off the end of a baked potato, remove the inside, mash, add milk, butter, salt and pepper, the same as for mashed potatoes. Then place the mixture back in the shells, stick in the end of each a slice of bacon, fried crisp, place in the oven and heat through. If one prefers, grated cheese may be added to the potatoes before placing back in shells, in which case they should be heated through until the cheese melts. STEWED TOMATOES AND CELERY. Stew tomatoes the usual 'Way, and cook with them cel- ery cut in small pieces. The celery should be stewed until perfectly tender, and about a stalk should be used to a quart of tomatoes. CORN PUDDING. One pint milk, three eggs, six ears corn, two tablespoon- fuls butter, one teaspoon sugar. Grate corn from cob, beat whites and yolks of eggs separately, put corn and yolks together, stir, and add melted butter, then milk, sugar and a little salt, lastly whites of eggs. Bake as you would custard. Service Club Ccok Book. 27 FRIED CREAM (Delicious). One pint of milk, five ounces of suo-ar (little more than half a cupful), butter the size of a hickory nut, two round- ing tablespoons cornstarch, yolks of three eggs, one round- in*? tablespoonful of flour, a stick of cinnamon one inch long, one-half teaspoonful vanilla. Put the cinnamon in the milk, Avhen it is about to boil, stir in the sugar, corn- starch and flour, (rub the cornstarch and flour together with two or three tablespoons of extra cold milk), stir over the fire for fully two minutes to cook w^ell the cornstarch and flour. Take it from the fire, stir in the beaten yolks of the eggs, and again place on the stove a few moments to set them. Now again taking it from the fire, remove the cinnamon, stir in the butter and vanilla, and pour it on a buttered platter until one inch high. When cold and stiff, cut the cream into squares of about two inches, roll carefully in sifted cracker crumbs, then in egg (slightly beaten and sweetened), then again in cracker crumbs. Put in a wire basket and cook in hot lard. When a good color, take it out, and put in the oven four or five minutes to bet- ter soften the cream, sprinkle over a little powdered sugar, and serve immediatelv. RICE CROQUETTES. Cook the rice in cold water until it boils, then pour off that water, and add milk, and cook until well done, then alioAv" it to get cold. Take one teaspoon of butter, scant cup of milk and cream, four crackers, crumbed, and cook together a few minutes. Mix this with the rice, adding salt, sugar and flavoring. Form into croquettes, and fry in ec'g and cracker crumbs. 28 Service Club Ccok IBc CORN FRITTERS (For Six People). Six ears of corn, or one pint after grating, three eggs, beaten together very light, one teacup of flour, milk enough to make a thin batter, two teaspoons baking powder, one tablespoon butter, salt and pepper to taste. Drop on pan- cake griddle and fry. CORN PUDDING. Eight good-sized ears of corn, cut down with knife and rubbed out, then beat up light with yolks of two eggs, two cups of milk, a teaspoon of flour, salt and pepper, and a little butter. Just before putting into oven, fold into the mixture the whites of the two eggs, beaten to a stiff froth. Cover with a tin, and bake half an hour, remove the tin, and let brown delicatelj^ CORN FRITTERS. Eight ears of corn, six tablespoons cream, six table- spoons milk, two eggs, one-half teaspoon salt. Cut and scrape the corn. xVdd to milk and cream sufficient flour to make a very thin batter. Add the eggs, beaten very light, and salt, then stir in the corn. Drop from point of table- spoon into hot, well-greased spider. Serve immediately. SWEET POTATOES. Parboil, skin, and cut in slices. Place layers of same in baking dish. Sprinkle with white sugar, adding bits of butter. Over this pour one teaspoonful of wine, and brown in moderatelv hot oven. Service Club Ccok Book. 29 YAMS. Parboil, skin, cut in halves if very large, put in bottom of pan covered with Avater. Sprinkle well with bro^vn :sugar, and bake brown. Vacuum panned sugar is best. FRIED BANANAS WITH SAUCE. Fry the bananas a nice brown in deep fat, which will take about three minutes. Sauce is made as follows : One tablespoon flour fried a golden brown and a tablespoon but- ter mixed in; then add one-half cup boiling water and one •cup sugar. Boil until it becomes a syrup, then mix in one tablespoon Santa Croix rum. After frying the bananas, let them stand in the sauce a few minutes before serving. STEWED BEETS. One tablespoon of butter, one tablespoon of flour, browned, four tablespoons sugar, one pint of water, one- lialf cup of vinegar, four good-sized cooked beets, cut in squares. Serve hot SPAGHETTI. Break up spaghetti, boil slowly in water for one hour, then add milk, boiling until tender. Season with salt. 'Grate cheese, putting thick layer in bottom of pan, next a layer of spaghetti, another of cheese, then spaghetti, and on top a thick layer of cheese. Brown in oven and serve 3iot. CHICKEN SALAD (Mrs. E. P.). Two larg-e chickens should be put on in cold water and boiled until tender. Take the yolks of nine hard-boiled eggs, half a pint of olive oil, half a pint of vinegar, one gill of mixed mustard, a small teas})Oon of cayenne pep- per, a small teaspoon of salt, two large, or four small, heads of celery. Cut the meat of the fowls in narrow strips, not over an inch in length, cut the white parts of the cel- ery into pieces about an inch in length. Mix the celery and chicken well together and cover closely. With the back of a Avooden spoon, mash the yolks of the eggs to a per- fectly smooth paste, and then mix with the oil. vinegar^ ca>^tnn«- pepper, and salt, stirring for a long time until entirely smooth. When so mixed, cover this dressing and set it aside. Just five minutes before the salad is to be served, pour the dressing over the chicken and celery and mix thoroughly. If the dressing is poured over the meat too long before serving, the latter will become tough and hard. An excellent salad may be made in the same manner by substituting for the chicken a proportionate quantity of cold turkey. GEM MELON SALAD. Cut melons that have been carefully peeled into length- wise strips. Place three or four on lettuce leaves, and serve with mavonnaise dressing. Service Club Ccok Book. 31 GRAPE FRUIT SALAD. Two grape fruit, cut in dice, one cup celery, cut in dice^ one pound grapes, seeded, mix with mayonnaise dressing and serve on lettuce. TOMATO JELLY. Take one can of tomatoes, or eight medium-sized to- matoes. Stew with them one heaping teaspoon cinnamon, three-quarters teaspoon ground cloves, one small onion, two bay leaves, salt and pepper to taste, two tablespoons vin- egar, and cook until tomatoes are soft. Dissolve one table- spoon gelatine in one-half cup cold water. Pass tomatoes through a sieve to remove seeds, and pour over gelatine while hot. Then mix into this chicken or veal cut up into small pieces, or two stalks of celery. Pour all into mould, and place on ice to set. When cold, serve with mayonnaise dressing and lettuce. BANANA SALAD. Slice four bananas into a bowl, pour over them one glass claret, juice of one pineapple, juice of two oranges, one cup of sugar, and one-fourth cup of water. Set on ice to cool tv/o hours. Serve on lettuce. CABBAGE SALAD. Chop cabbage very fine, then mix with it four sweet gTcen peppers, cut very fine, or pimento peppers. Stir in French dressing, to which has been added one tablespoon horseradish. This sliQuld be prepared seveji or eight hours before serving. 32 Service Club Ccok Book. SALAD DRESSING. Yolks of eight eggs, juice of one lemon, one tablespoon of C. & B. vinegar. Beat the yolks light, add three tea- spoons of mustard, two teaspoons salt, two-thirds cup of melted butter, then pour in lemon juice and vinegar slowly. Add one teaspoon sugar, a dash of red pepper and paprika, and cook slowly in a double boiler, stirring all the time to keep it smooth. Before using this for salad, add whipped creain, as nmch as it will stand, also a little oil, if desired. (This quantity serves twenty-five.) POMEGRANATE SALAD. Remove the seeds from a ripe pomegranate. Arrange lettuce on a platter with the smallest leaves in center. Scat- ter the pomegranate seeds over them, and cover all with a French dressing. POTATO SALAD. Boil several large potatoes, and when cold, cut them up into small cubes. Mix with a can of asparagus tips, sliced rather fine. Pour over all a French dressing, and serve on lettuce. TOMATO ASPIC SALAD. Boil down six tomatoes, one tablespoon of butter, one bay leaf, one clove, a pinch of red pepper, salt to taste, one teaspoon of mustard and one tablespoon of sugar. Remove from stove and strain; add one tablespoon of wine, two cups of chicken stock, two tablespoons gelatine. Set on stove again until dissolved, and strain into timbale moulds. Serve on lettuce with mavonnaise dressing. Sekvue Club Cook Book. 33 PEAR SALAD. For each person to be served place a half pear on let- tuce leaves, and serve with mayonnaise dressing. The pears should be canned and very firm. BAR-LE-DUC SALAD. Dip head lettuce leaves in French dressing. For one portion, place slice of cream cheese on leaves, then pour over cheese one teaspoon of bar le-duc. One cake of cheese serves six. TOMATO JELLY. Two cans tomatoes, one small head of celery, a little onion juice, a little ground mace, salt, pepper, and one bay leaf. Cook one hour, and add two-thirds of a box of gelatine, after having cooled. Pour into small moulds and serve with mavonnaise as salad. ROQUEFORT CHEESE SALAD. One head of lettuce, one-(|uarter pound of Roquefort cheese, German onions (pickled), French dressing. Line a bowl with lettuce leaves; grate the cheese, and sprinkle over the lettuce. Add the onions and pour the French dressinsr over all. TOMATO JELLY. One pint tomatoes, one teaspoon salt, one teaspoon pep- per, one teaspoon onion juice, one-fourth box gelatine. Strain the tomatoes, add other ingredients, and let stand for half an hour. Boil up and pour into mould. 34 Service Club Cook Book. FRENCH DRESSING. One tablespoonful oi" vineg-ar to three of oil, one-lialf teaspoon oi salt, one-i'onrtli teaspoon black pepper. ]\Iix salt and pepper with oil, then slowly stir in vinegar. For a hig-hly-seasoned dressing add a little paprika, Worcester- sbire sauce, grated horseradish, nnistard or catsup as pre- ferred. MAYONNAISE DRESSING. Beat well yolk of one egg. Into this pour salad oil, about one cupful, in thread-like stream, beating constantly. Thin to desired consistency with vinegar or lemon juice. Season with salt, paprika and mustard. Egg and oil should be thoroughly chilled before using. This mixture should be kept on ice until needed. DRESSING FOR COLD SLAW. One cup vinegar, one-half teaspoon salt, one-half tea- spoon mustard, two teaspoons sugar, and a little pepper. Let the above boil slowly, and add one tablespoon butter and one teaspoon flour, creamed together. Boil five min- utes. Beat 3^olk of one egg, then over yolk of egg pour the hot mixture very slowly to prevent curdling, beating well until all is in. Let cool, and pour over finely shredded raw cabbage just before serving. CHEESE BALLS (No. 1), One cup of grated cheese, whites of two eggs beaten stiif, dash of red pepper, ten drops Worcestershire sauce. Roll in cracker crumbs and dip in hot lard. This quantity will make nine bnlis. Service Club Ccok Book. 35 CHEESE FONDUE. One cup scakLxl milk, one cup stale bread crumbs, one- fourth pound of clieese, cut in pieces or grated, one table- spoon of butter, one-half teaspoon salt, yolks three eggs, whites three eggs. ^lix first five ingredients, add yolks of eggs, beaten until lemon colored, cut and fold in whites of eggs, beaten until stifi. Pour in a buttered baking dish and bake fifteen or twentv minutes in a slow oven. CHEESE BALLS (No. 2). Two eggs, the whites only, beaten lightly, one-half cup of grated cheese rolled in cracker crumbs, and dipped into boiling lard until a beautiful brown. A little cayenne pep- per added will improve it. Use rich full-cream Herkimer cheese. PREPARED NEUFCHATEL CHEESE. Add sufficient cream to cheese to make it the consistency of a thick paste; add enough paprika to color it a decided pink, add chopped chives, mould in desired form and serve with toasted crackers. CHEESE BALLS (No. 3). Beat whites of two eggs to a froth, and add two cups o^ grated American cheese, one-half teaspoon salt, a dash of cayenne pepper. Form into balls the size of a marble, and roll in fine bread crumbs. Fry in basket until brown and serve with salad. Especially nice with lettuce. 36 Service Club Cook Book. CHEESE STRAWS (Serve with Salad). One cup of flour, one-quarter pound of butter, enough to make a good paste, four ounces Parmesan cheese, one- half teaspoon of salt, a dash of cayenne pepper. Work to a stiff paste (to roll), adding a little cold water, if neces- sary. Stand in a cool place for a short time, roll out very thin and cut into straws (about five inches long and three- quarters of an inch wide), place in greased tin and bake ten minutes in a moderate oven. They should be straw-colored and very crisp. WELSH RABBIT CRACKERS. Use fresh oblong wafers, grate soft cheese; spread thickly on top of cracker. Place in pan under hot broiler for one m.inute, just before serving. (Delicious with salads.) MINCE MEAT FOR PIES. Two quarts chopped meat, four quarts chopped apples, oue quart boiled cider, one cpiart vinegar, one-half pint brandy, or pint of wine, two quarts raisins, one quart cur- rants, one quart molasses, one tablespoon cloves, one table- spoon allspice, one tablespoon cinnamon, three pints sug'ar, one cup salt, one teaspoon pepper. Boil until apples are soft. Four quarts apples equal to one-half bushel in bulk. Two quarts meat equal to seven pounds in bulk. OLD-FASHIONED LEMON PIE. One cup Avater, one cup sugar, two eggs, one even tea- spoonfal of flour, one lemon rind grated, and pulp sliced fine. Beat this with the iiour, sugar and water, adding the eggs last. Bake with two crusts. PUMPKIN PIE. Two quarts of pumpkin boiled and strained. ]\lash one pint of pu7npkin, add one tablespoon of butter, beaten with a half cup of sugar, one-luilf cup of milk, three eggs beaten separately, one teaspoonfnl of cinnamon, one of mace, one of rosewater, and two tablespoons of brandy. 38 Service Club Cook Book. LEMON PIE. Take the grated i-ind and juice of one large lemon, one cup of sugar, yolks of three eggs, two tablespoons of flour, butter the size of a hickory nut. Beat the yolks of the eggs, add the sugar, lemon, flour and butter, and stir to- gether until it is smooth and light. Then add half pint of boiling water, stirring thoroughly. Pour into the crust, and bake the same as a custard pie. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar. When the pie is done, take from the oven, spread with the frost- ing, and return to the oven until it is a light brown. EXCELLENT LEMON PIE. One lemon, one cup boiling Avater, one cup sugar, three tablespoons cornstarch, one teaspoon butter, three eggs. To boiling water add the cornstarch, mixed with sugar, cook this three minutes, add yolk of eggs, well beaten, then the lemon juice and grated rind and butter. Cook a few minutes, but not enough to make the mixture stiff'. Put this into the crust, which has been already baked, and cover top Avith meringue made of Avhites of eggs, slightly sweetened. Place in oven until a light brown. PuiitngH mxh ^amtB PUDDING SAUCE. One heaping dessertspoonful of cornstarch, one-half pint boiling water, butter size of an egg, one-fourth pound gran- ulated sugar, strip of fresh lemon peel, one-half teacupful sherry wine. ]\Iix cornstarch with a little cold water till smooth, stir quickly into boiling water, boil three minutes, stirring all the time; add butter, sugar and lemon peel. Let stand at back of range till ready for use. Add wine just before serving. STRAWBERRY SAUCE. IMake a creamy, hard sauce of sugar and butter. Add the beaten white of one egg and one cup of strawberries mashed to a pulp. Any fruit pulp may be used. This is a good sauce for fruit pudding. DATE PUDDING. One-half pound suet (chopped fine), one pound dates, one-half pound bread crumbs, one-half pound sugar, one cup milk, one cup flour, one nutmeg, two eggs, one teaspoon- ful baking soda. ]\Iix dry ingredients thoroughly, add milk, eii'2rs and soda; steam four hours. 40 Service Club Cook Book. CHOCOLATE PUDDING. One and one-half cups cracker crninbs. rolled line: three tablespoons Baker's chocolate iirated, bntter size of an e^g, one cnp of milk, boiled: two-thirds teaspoonfnl salt. Pour milk over chocolate, butter and cracker crumbs: while boil- ing, mix thoroughly, then add salt, and one cup granu- lated sngar. Beat ^vhites of four egrg's to a stii¥ froth, mix well, put in greased double boiler, and steam one hour. Serve with a hard sauce. GRAHAM PUDDING. Two cups Graham tiour, one cup milk (sour), one-half cup molasses, one-half teaspoonful soda, one cup chopped raisins, one-half teaspoonful salt, one cup chop]ied almonds. Steam for three honrs. I^se following sauce. SAUCE. One cup sugar, one-half cup butter, one egg, white and yolk beaten separately: add wine to suit, or one-fonrth cup boiling water and teaspoonful vanilla. Stir until it comes to a boil. BAKED INDIAN PUDDING. Boil one quart of milk, turn it on a pint of sifted Indian meal, stir well; add three tablespoons of sugar, two of but- ter or suet chopped fine : a little salt, tAvo teaspoons of cin- namon, one teaspoon of ginger: mix three large tablespoons of wheat flour gradually with a pint of milk, have it free from bimps and stir into the pudding. When the whole is lukewarm, add three well beaten eggs. Bake two or three hours. Service Club Ccor-: Book. 41 SUET PUDDING. One enp molasses, one cup chopped raisins, one cup suet, one cnp milk, three cups flour, three teaspoonfuls baking powder, ground spices to taste (cinnamon, cloves and all- spice). Steam three hours. Use following sauce. WHITE SAUCE. One-half cup butter, whipped to a cream, one cup pul- verized sugar put in slowly, Avhite of an egg, not beaten; set in boilins: water ten or fifteen minutes. FRUIT PUDDING. Three oranges cut in small pieces, cover with sugar and let stand an hour. Pour off the juice. Cut th]'ee bananas in small pieces and put on top of the orange in a mould, put a layer of grated pineapple over this. Dissolve one- fourth box gelatine in cold water, add it to the orange juice and let it get boiling hot. Let it cool a little, and pour over fruit. Serve with wliipped cream. ORANGE PUDDING. Peel and cut five oranges into thin slices and pour over them one cup Avhite sugar. One pint of milk heated to boiling point in double boiler, add yolks of three eggs, one and one-half tablespoons of cornstarch, made smooth with a little of the cold milk : and sugar to taste. Stir constantly until thickened, then pour over the fruit. Beat the whites of the eggs to a stiff froth, adding a tablespoon of pulverized, sugar. Spread over the top of pudding and set in oven a few moments to brown. (May be served hot or cold.) 42 Service Clue Cook Book. FIG PUDDING. One })()mid iiiis, elK^j^ped, one cup bi'owji sugar, one cup sweet milk, two smail cups suet, cliopped, three eggs, two cups bread crumbs, one and half teaspoons soda. Pour njilk over bread crumbs and soak till soft ; then add sugar, yolks of eggs and soda ; then the suet and figs, Avell floured. Add the Avhites of eggs last. Put into mould, and steam for three hours. Serve with the following sauce. SAUGE FOR FIG PUDDING. One-half cup butter, one cup sugar, oue Oi:^ (beat white and yolk separately), cream butter and sugar, add yolk of egg. Heat in a double boiler and add a wineglass of brandy, and the Avhitr^ of egg just before serving. INDIAN PUDDING. One cup yellow cornmeal, one-half cup molasses, three pints milk, two eggs, one teaspoon ginger, one-fourth cup brown sugar, one-haif cup butter. Scald the meal in half the milk, add rest of the ingredients, except the butter. Cut butter in small pieces, and put on top of the pudding. Bake one hour. Stir often the first half hour. Serve with hard sauce. PLUM PUDDING. One cup molasses (not too dark), one cup of chopped suet, one cup of milk, one large cup of raisins, stoned and chopped ; one small cup of currants, one-cpiarter cup of citron, diced; one cup of bread crund3s (dry) ; two cups of flour, one teaspoon of ginger, cinnamon, allspice and soda, and half a nutmeg, grated. Steam three hours, and serve with burniuii' brandv and a hot sauce. Service Club Cook Book. 43 ENGLISH PLUM PUDDING. One and one-half pounds raisins (seeded), one and one- half pounds currants, one and one-half pounds sugar, three- fourths pound flour, three-fourths pound bread crumbs, one and one-half pounds suet, six ounces citron, eicrht eggs, a few chopped almonds, one and one-half wineglass brandy, on^ and one-half wineglass sherry, one and one-half wine- glass nougat, a little salt. Sift the bread crumbs, chop the suet very fine, slice citron and almonds, mix all together, and add wine last. Boil or steam three or four hours. 3(r0 (Htmm, iFroHpn Srssrrts m\h i'aurrs for samr COFFEE SAUCE FOR ICE CREAM. Beat yolks of two eggs, with one-fourth cup of granu- lated sugar, till light and creamy. Add half cup of freshly- made, clear, strong colfee, and cook over hot water, stirring constantly, until it begins to thicken. Set aside till cold. Then add a cup of whipped cream. Serve plain ice cream in glasses, and pour the sauce over the top. CHOCOLATE SAUCE FOR ICE CREAM. Put one-fourth of a cup ot sugar, and one-fourth of a cup plain grated chocolate in a sauce|)an, and stir over the fire until melted. Add one-half cup of boiling water, and simmer ten minutes. MAPLE MOUSSE. Beat the yolks of six eggs light, pour over them three- fourths cup of maple syrup, made very hot. Put over fire in double boiler and cook (stirring all the time) until it thickens. Take from stove and beat until cool. Whip half pint of cream, and beat the whites of eggs to stiff froth, stir very lightly into the custard, turn into a mould and pack in ice and salt. This should stand for at least four hours. Service Club Cook Book. 45 HOT CHOCOLATE SAUCE FOR ICE CREAM. Put in kettle one cup cream, and one-half of a vanilla bean. Let same come to a boil, then add chocolate, three squares broken up, and 07ie teaspoon sugar. Stir until dis- solved and strain through tin strainer. Just before serv- ing add three teaspoons whipped cream. Serve very hot. (Delicious!) TAPIOCA ICE CREAM. One cup tapioca, one quai-t sweet cream, three lemons. Cook tapioca until it jellies, add cream and juice of lemons, sweeten to taste. Beat stilt* the whites of two eggs and add just before freezing. FROZEN FRUIT PUDDING. One pint of cream, chopped or cut fruits; sugar. Whip cream to a stiH' froth, sweeten to taste, add combination of fruits, such as pineapple, cut in dice; ^Maraschino cherries, bananas, or fruit in season. Pour in mould and pack in ice and salt, and allow to stand for two hours. This w^ll serve six persons. CHOCOLATE ICE CREAM. One pint cream, one pint milk, two eggs, beaten light, tAvo cups sugar, five tablespoons grated chocolate. Heat milk in double boiler, pour it over beaten eggs and sugar. Rub chocolate smooth in little milk, then add to mixture. Put all in double boiler, and cook till thick. When cold, add cream, and freeze. COFFEE ICE CREAM. ]\Iay be made by the same recipe by adding one cup of verv strong coffee instead of the chocolate. 46 Service Clue Ccok Book. FROZEN EGGNOG. Make a boiled custard of a pint of milk, the yolks of four eggs and one cup of sugar. SAveeten one pint of thick cream and whip stiff. Freeze the custard, then add the whipped cream. Just before serving add brandy to taste. FIG PUDDING (Frozen). One pint of cream whipped thoroughly, ten figs, steamed and cooled and cut in small bits and added to cream, two tablespoons sugar, two tablespoons vanilla or sherry. Put in a mould and pack in ice and coarse salt. CHOCOLATE PARFAIT. One cup granulated sugar, boiled with water to a thick syrup. Pour slowly over two squares of melted choco- late. ]\rix thoroughly and when cool, add gradually the well-beaten yolks of four eggs. Cook in double boiler until thick, stirring constantly. Take from fire and beat until cool and light. Flavor Avith vanilla and add a pint of cream whipped very stiff. Put in mold and pack in ice and salt (equal parts) four hours or longer. MAPLE PARFAIT. One cup of maple syrup, heat in double boiler, beat yolks of three eggs very light, and pour hot syrup slowly over them, beating all the time. Put over fire in double boiler, and cook until thick and creamy, stirring all the time. When cold add a pint of good thick cream, well whipped. Freeze the same as chocolate parfait. Serve with whipped cream. iMtBrpUanpmtH QI0I& ipBSprts S^^^^^^s^^Q^^^^^SCr^tC^^^^f^b^ CHARLOTTE POLANAISE. INlake the day previous a sponge cake, bake in a square tin; next day cut oil top crust (one inch thick), take out insicie, keeping' to]) crust. INiake a yellow charlotte russe as follows : Yolks of three eggs, one-sixth box of gelatine, one- half pint cream whipped stiff; and a white charlotte russe as follows: Whites of three eggs, half cup powdered sugar, one-sixth box gelatine, one-half pint cream, whipped stiff. Divide yellow russe in two portions, put one-half pound of chocolate in one portion, mix well and flavor with vanilla. Line ca]s:e with this. Now divide white russe in two por- tions, flavor one portion with rose leaves and put on top of chocolate layer; flavor the other with strawberry, next put on a yelloAv layer and next a pink, then put on top crust of cake and cover whole with chocolate icing. Let it stand in cool place two hours and then serve. SEA FOAM. Whip whites of six eggs, one-half cup of powdered sugar, sifted four times, one-half cup of flour, sifted four times; fold these gently into the beaten eggs, flavor with lemon or vanilla, and bake twenty minutes in muffin tins. Kemove inside and All with whipped cream. Serve. 48 Service Club Coox Book. STRAWBERRY DESSERT. AVash and strain one quart of strawberries, put in glass bowl and cover with powdered sugar. Pour over this the juice of two oranges and half a cup of claret. Let stand in ice water until served. PRUNE PUDDING. Boil one-half pouiid of i^runes, two small sticks of cin- namon, and a pinch of salt together, then strain through a sieve. ^Measure off three cupful s, add one-half box of Nel- son's gelatine (dissolved in water to cover), one cup of sugar, one tablespoon vanilla, three tablespoons sherry. Put in mould and serve cold with cream. It takes all day to stiffen. A DELICIOUS BLANC MANGE. Soak one-third box of best gelatine in one-half cup cold water. When soft set on range until dissolved. Take one pint rich cream, sweeten to taste, add juice and grated rind of one orange, and beat well. Then strain the dis- solved gelatine, and add slowly (to the cream), beating constantly, until it is stiff. If it is to be moulded, stop beating before it gets too stiff. Serve either with canned apricots or w^ith cream. TRILBY CREAM. One generous (luart of cream, one-fourth teaspoon al- mond extract, one-third pound candied cherries, one-half pound marshmallows, cut in quarters, one-half teacup blanched almonds, chopped fine. Season the cream before whipping and add three tablespoons pulverized sugar just as it begins to thicken. Serve in sherbet glasses. This amount serves twelve persons. Service Club G ok Book. 49 PEACH TAPIOCA. One small cup tapioca (not instantaneous), wel' soaked. Pour over it one pint boiling hot water, and sweeten. Set on range to keep hot. IMake caramel by putting a heaping tablespoon of granulated sugar in saucepan, and letting it melt and brown. Then pour over it the dissolved tapioca, and stir until the caramel has colored the mixture and is smooth. Pare and slice about one dozen ripe peaches and sweeten. Pour this over tapioca and flavor to taste. Set on ice and serve very cold wdth cream. It is better made one dav before serving. PEACH SHORTCAKE. One i)int of flour, tAvo teaspoons of baking powder, one- half teaspoon salt, one-half cup sugar, one and one-half gills of milk, three tablespoons of butter, one wel] beaten egg. Slice peaches and put in with mixture. COFFEE CREAM. One-half box Cox's gelatine, one small cup sugar, one pint boiling strong cofl'ee, one pint cream. Pour hot cofl:ee on gelatine and sugar and stir until they are dissolved. When mixture is cool, stir in cream and pour into mould. PRUNE WHIP. TAventy-six large prunes, whites of six eggs, beaten stiff, six tablespoons sugar. Bake ^or one-half hour in moderate oven, in pan placed in another pan of very hot water. Let it cool in the pan of water, then place in the refrigerator. When verA^ cold serA'e Avith AA^hipped cream. so Service Ci.ub Cook Book. BAKED PEACHES. Peel the peaches, leaving in the stone ; place in a porce- lain pan, sprinkle with sugar, and pour in enough water so that the peaches stand in about an inch of water. Bake slowly until they are brown. Serve with whipped cream. MACAROON CREAM DESSERT. Soak one and one-half tablespoons of gelatine in one- fourth cup of cold water. Make a custard of two cups of scalded milk, yolks of three eggs, one-third of a cup of sugar, and a little salt. Add the soaked gelatine, when dis- solved strain and cool. Add two-thirds of a cup of pounded macaroons, one teaspoon vanilla. Stir until the mixture begins to thicken, then add the whites of the eggs beaten stiff and dry. Put in mould in refrigerator. Serve cold with whipped cream. FIG DESSERT. A dessert easily prepared is made by stewing figs in water that covers them well. A little sugar should be added, and the whole cooked until the figs are tender. Serve with whipped cream. FRUIT PUNCH. One dozen oranges, one dozen bananas, one pineapple, two quarts straAvberries, twelve lemons. Take the juice, only, of six lemons, and pare and cut up six; pare and cut up the oranges, pare and cut up the pineapple. Put all the fruits together, make a thick syrup of sugar and water and Avhen cool add to fruit and let stand about ten hours. Then add water and ice. . One pint of claret or any light wine maj" then be put in, if desired. Service Club Cook Book. 51 COFFEE RUSSE. One pint cream, whites of two egg's, one cup coffee, one heaping tablespoon gelatine, one-fourth cup granulated sugar, one-half cup pulverized sugar. Whip the cream per- fectly stiff, with pulverized sugar, add whites of eggs, beaten stiff'. For the coffee, grind very fine, and boil for half an hour in about two cups of water, strain through cheesecloth, then add gelatine, and after it is melted, add the granulated sugar. Let this cool but not stiff'en, then whip it into the cream. Line a mould with lady fingers, pour in the cream and set away to cool. CHOCOLATE RUSSE. May be made after the above recipe, using one-eighth cake of chocolate in place of coff'ee liquid. BAKED APPLE DESSERT. Pare and core choice apples, fill with hickory nut meats, and a little chopped apple, sprinkle with sugar and cover while baking. Serve with Avhipped cream. VANILLA SOUFFLE. One cup milk, one-third cup flour, one tablespoon but- ter, two tablespoons sugar. Pinch of salt and whites of four eggs beaten separately. Teaspoon of vanilla. Bake forty minutes. RASPBERRY SOUFFLE. Whites of six eggs Tjeaten stiff', four tablespoonfuls rasp- berry jam. Bake one-half hour in moderate oven. 52 Service Club Cook Book. DUTCH PEACH CAKE. Make biscuit dough. Spread on long- tin. Cut peaches in quarters and lay in rows. Sprinkle over sugar and a little cinnamon or nutmeg. Use hard sauce. STRAWBERRY CHARLOTTE. i\Iake thin custard of two eggs, one pint of milk, and sugar to taste, flavor with vanilla. About twenty minutes before serving- put the custard on thin slices of sponge cake or lady ringers, and when the cake is thoroughly moistened, add mashed strawlierries and whipped cream. KOUMISS. Three quarts milk, one yeast cake, three tablespoons sugar. He.it milk slowly to D8" P'ahrenheit, stirring while it heats. Dissolve yeast and sugar in the milk. Put into sealed bottles, keep at a temperature of 70^ for twelve hours and then put in a ct^ld place. It is ready to drink when it has thickened. CLARET PUNCH. One quart of claret, one bunch of mint, chopped in small pieces: two cups sugar, three tablespoons rum, one- half orange, cut in small pieces; two quarts broken ice. I\Iix all ingredients, except claret, one hour before time to use, adding claret just before serving. (Htxkts anb Ol00kt0B FRUIT CAKE. Three pounds raisins, two pounds currants, one pound citron, one-half pound orange peel (candied), one-half pound lemon peel (candied), one-half pound cherries (candied), one pound butter, one pound sugar, one pound flour, eight eggs, one cup New Orleans molasses, two table- spoons each of ground cinnamon and mace, one taMespoon each of ground allspice and cloves: a wineglass of brandy and one-half teaspoon soda. Cream butter and sugar, add yolks of eggs, then brandy, then sifted flour, molasses, fruit and spices, and lastly the soda dissolved in a little water, and whites of eggs, not beaten very stiff. Bake three or four hours in slow oven. DEVIL'S FOOD CAKE. One-half cup sweet milk, one-half cup grated bitter choc- olate and one-half cup brown sugar. Boil these until thick as cream in double boiler. Then let cool. One cup brown sugar, one-half cup butter, two eggs, two-thirds cup milk, vanilla flavoring, two cups flour, two teaspoons baking powder. Cream butter and sugar, add eggs, well beaten; milk and vanilla. Mix well, beat in mixture boiled, then add flour and baking powder. Bake in layers and put to- gether with white icing or marshmallow icing. 54 Service Club Cook Book. MARSHMALLOW ICING. One Clip white sugar, one-third cup water, one teaspoon- fui vinegar, whites of two eggs, one-fourth pound marsh- mallow^s. Boil together sugar, Avater and vinegar until it threads, about five or six minutes. Stir hot syrup into beaten whites of eggs, then add niarshmallows, put back on stove and stir until niarshmallows are dissolved. FEATHER CAKE. One egg, one tablespoon butter, two-thirds cup of milk, two cups of flour, one cup of sugar, two teaspoons baking powder. Cream butter and sugar, add milk. Beat egg sep- arately but add together. Sift flour two or three times, sift baking powder in flour. SPONGE CAKE. One tumbler sugar, one tumbler eggs, one tumbler flour, grated rind of one lemon, juice of one-half lemon, a little salt. Beat eggs, sugar and rind of lemon together fifteen or lAventy minutes, then stir flour in carefully, and lastly the juice of the lemon. SPONGE CAKE. One cup powdered sugar, one small cup sifted flour, four eggs, small teaspoon baking powder, a pinch of salt, one teaspoon vanilla, one-half cup boiling water. Beat eggs hard, then add sugar, beat again; add flour and baking powder (mixed beforehand) lastly, add boiling water. Bake in shallow square pan. AVhen done, break in pieces and serve. Service Ci.ue Cook Book. 55 MAGGIE'S "Q. E." CHOCOLATE CAKE. Two cups of flour, three-fourths cup of butter, whites of five eggs, one cup milk, two cups sugar, two even tea- spoons baking powder. Use following filling : CHOCOLATE FILLING. To one-half cake of Baker's chocolate take two cups granulated sugar. Soak chocolate imtil dissolved, then add two cups of sugar, and boil tAventy minutes. Strain through fine strainer,- and use. SUNSHINE CAKE No. 1. Yolks of six eggs, whites of eleven eggs, beaten stiff, one and one-half cups granulated sugar, one cup flour, one teaspoon cream of tartar, sifted in flour four times. Mix all together, and bake one hour in sIoav oven. SUNSHINE CAKE No. 2. Whites of eleven eggs, beaten stiff, one and one-half tumblers powdered sugar, sifted four times, one tumbler of flour sifted four times, one pinch of salt added to whites of eggs. Yolks of eggs beaten stiff, flavor with lemon or vanilla. Bake fiftv minutes in a slow oven. POUND* CAKE. Ten eggs beaten separately, one pound butter, one pound sugar, one pound flour. Flavor w^ith vanilla, and bake two hours in a slow oven. 56 Service Club Ccok Book. LAYER CAKE. One scant cup butter, two cups sugar, one cup sweet milk, whites of five eggs, three cups flour, two and one- half teaspoons baking powder. Sugar and butter creamed, then add milk, flour sifted three times, into which baking poAvder has been stirred: add whites of eggs last. COFFEE CAKE No. 1. One cup strong colf'ee, one cup sugar, one egg, two tea- spoons cinnamon, one pound raisins, one teaspoon cloves, four cups flour, one teaspoon soda. Beat cake well, adding fruit last. One scant cup chopped nuts may be added. COFFEE CAKE No. 2. One-half cup sugar, one-half cup butter, one large cup sweet milk, two eggs, one-half teaspoon of cinnamon, cur- rants, salt and flour. ]\lelt butter in nnlk, warmed: add dash of salt, and flour enough to make stitt' batter, add eggs and yeast. Raise over night and next morning add cur- rants and sprinkle cinnamon on top. Bake slowly. GERMAN SPICE CAKE. Break two eggs into a bowl, beat until very light, then add one cup of granulated sugar, one cup of sour cream, one teaspoon of cloves, one teaspoon allspice, one teaspoon nut- meg, one and one-half cups of flour, into which put a pinch of salt and a teaspoon of soda. Sift well together, add to the mixture and then put in one cup of chopped nuts and raisins. Bake in two layers and put together with boiled icins". Service Club Cook Book. 57 CARAMEL CAKE. One cup sugar, one-half cup butter, one and one-half cups flour, three egg-s, one and one-half teaspoons baking powder. Cream butter and sugar, add beaten eggs, stir bak- ing powder into flour and add to butter, sugar and eggs. Beat for five minutes and place in buttered tins. CARAMEL FILLING. One cup brown sugar, one-half cup cream, one-third cup butter. Beat sugar and butter together, add cream and boil till thick enough to spread. DOLLY VARDEN CAKE. Two-thirds cup of butter, two cups of sugar, one cup milk, three cups flour, three eggs, two teaspoons baking powder, lemon flavoring. Divide cake in two parts. Make the dai-k part by adding one cup seeded raisins, one-half cup currants, one-half cake citron, one tablespoonful mo- lasses, one teaspoon each of cinnamon, allspice, and cloves. Bake in three layers, dark at top and bottom. Icing: whites of tliree eggs, and one and one-half cups of sugar. ICE CREAM CAKE. Two cups pulverized sugar, three-fourths cup of but- ter, whites of seven eggs, one cup of milk, one cup of corn- starch, two cups of flour, two teaspoons baking powder. Frosting for same : Tv\^o cups sugar, one-third cup boiling water, whites of two (^ggs, one-third teaspoon tartaric acid, aiid a little vanilla. 58 Service Clue Cook Book. COFFEE CAKE. One Clip of butter, one cup of cotfee, one cup of sugar, one cup of molasses, two cups of chopped fruit (raisins and currants), three cups of flour, four eggs, one teaspoonful cloves, tAvo teaspoonfuls of cinnamon, one teaspoonful of soda. Bake slowlv. ALMOND CREAM CAKE. ^xlake a white cake same as for jelly cake and bake. Take three eggs separate and beat very light. Add to the yolks one cup of pulverized sugar and one pound almonds, blanched and pounded to a paste. Vanilla to flavor. Then stir in a cup of sour cream. Add to the well beaten whit?s, one or two teaspoons of pulverized sugar and stir them into the mixture. Spread on the cakes and pile them up. MOLASSES SPONGE CAKE. Put two tablespoons of melted butter in a cup, fill with molasses, yolks of two eggs, six tablespoons of boiling water, one enid one-half cups of flour, one teaspoon of soda, a little salt and nutmeg, and one teaspoon each of cinna- mon and cloves, if desired. Bake in two layers, and put too-ether with boiled frosting. CHOCOLATE FROSTING. Whites of two eggs well beaten, one-half cup water, two cups granulated sugar, three-eighths cake Baker's choco- late. Boil water and sugar until the syrup threads. Then slowly beat this into whites of eggs. IMelt chocolate and add butter size of a hickorv nut. Then stir all well. Service Club Ccok Book. f9 B. B.'S RICE CAKES. Boil one-half cup rice thorouglily ; two eggs beaten well, one pint milk, one cup wheat flour, one-half teaspoon salt. ]\[ix rice, eggs, and milk together. Tvro teaspoons baking- powder. GINGER POUND CAKE. One cup butter, one cup sugar, one cup milk, one cup molasses, one tablespoon ginger, one teaspoon cinnamon, one teaspoon allspice, one teaspoon soda, three cups flour. MARSHMALLOW FILLING. Dissolve two ounces of gum arable in one-half cup of warm water. Strain into a granite saucepan. Stir in three-fourths of a cup of granulated sugar. Set the sauce- pan into another Avith boiling water and stir fifteen minutes. Then remove and beat until stiff and white. Heat again and blend in the beaten whites of two eggs and one tea- spoon of vanilla. When partially cool spread between cakes. Place marshmallows on top of cake, and set in oven long enough for them to soften. Smooth w^ith hot knife, and cover with icing. GRANDMA'S TAYLOR CAKE. One and one-half cups butter, fiv^e eggs, one and one-half cups sugar, one cup molasses, one cup sour milk, one tea- spoon saleratus, five cups flour, a small bowl of seeded rais- ins, chopped, one teaspoon of ground cinnamon, one grated nutmeg, one-half teaspoon ground cloves, one-fourth tea- spoon allspice, a AvinegJass of brandy. 6o Service Club Ccok Book. B. B.'S GERMAN PUFFS. (Fine.) Four fresh eggs, well beaten, a small piece butter size of hickory nut, melted ; one pint of sweet milk, six full table- spoons of flour; a little salt. The oven must be hot and the bakinsf tins warm. ANGEL FOOD CAKE. Whites of eleven eggs, one cup of granulated sugar, sifted six times, one cup of Swansdown flour, sifted six times, one-half teaspoon of cream of tartar, and a little vanilla. Frosting: White of one egg beaten stiff and six dessert spoons of powdered sugar. MAPLE CAKE. Two cups of sugar, tAvo small cups of butter, one cup of milk, three cups v)f flour, one and one-half teaspoon of bak- ing powder, and the whites of eight eggs. Put in last a little vanilla. Frosting : Two cups of brown sugar, one-half cup of butter, one cup of cream. Boil it until it falls in threads, stirring all the time. COCOANUT CAKE. One and one-half cups of sugar, one-half cup of butter, one cup of milk, and the whites of three eggs. Beat the butter and sugar until a cream. Whip the whites of the eggs until stiff, and add alternately with milk, two cups of flour, sifted with three teaspoons of baking powder. Add a little salt, flavor slightly with vanilla. Bake in three lay- ers, and for the frosting and fllling use one large coeoanut peeled and grated; whites of six eggs, six tablespoons of powdered sugar, and shake a little coeoanut over the top. Service Club Qok Book. JELLY CAKE. Three-fourths cup butter, four eggs, one-half cup sugar, two teaspoons bakmg powder. Flour to make right thick- ness, a little lemon tlavoring and a little nutmeg. Currant jelly for filling. GINGER COOKIES (No. 1). Four cups of flour, one cup of sugar, one cup of butter, one cup of molasses, two eggs, one large teaspoon soda, one large teaspoonful of gmger or cloves, or a part of each. Knead soft and bake quickly. BOSTON COOKIES. Cream one cup of butter, add gradually one and one-half cups of sugar, and three well beaten eggs, add one tea- spoon of soda dissolved in one and one-half tablespoons of hot water. Sift together three cups of flour, one-half scant teaspoon salt, and one teaspoon ground cinnamon. Stir in half of this, then one cup of chopped English w^alnuts, half a cup of seeded and chopped raisins, and half a cup of dried currants. Then add the rest of the flour and mix well. Drop by spoonfuls one inch apart on buttered sheet and bake in a moderate oven. GINGER DROP COOKIES. One large cup brown sugar, medium grade, one large cu.p butter, four eggs, one tablespoon ginger, one teaspoon each of cloves and cinnamon. Mix well. Take one pint molasses, one-half pint hot water, one tablespoon soda. Mix well and add to other mixture, two and one-half pints of sifted flour. Drop on buttered tins and bake. 62 Service Club C( ok Book. CHOCOLATE CAKE. The whites and yolks of four eggs and two cups sugar, one cup butter and three cups flour, sifted three times, adding two teaspoons of baking powder the third time. This amount will make four layers. Frosting: Three ounces of grated chocolate to half cup of hot water, white of one egg, beaten ; one-half cup of powdered sugar. Pour in gradually a few drops of vanilla. As soon as the cake is cool, spread on the chocolate. GINGER COOKIES (No. 2). Four cups moJasses, one cup brown sugar, two cups lard, and two cups water ; four heaping teaspoons soda dissolved in the water, two tablespoons ginger, a little salt. Flour enough to mix as soft as possible. Roll half an inch thick. Bake in quick oven. CUP CAKES. One cup butter, two cups sugar, one cup milk, three cups flour, two teaspoons baking powder, four eggs, flavoring. Cream butter and sugar, then add yolks of eggs, and milk. Sift baking powder in flour, stir in; add whites of eggs, beaten stifl", and flavoring. Bake in muffin tins in quick oven. COOKIES. One egg, one cup brown sugar, one cup walnuts chopped fine, one tablespoon melted butter, one tablespoon flour. Cream sugar and butter, beat eggs separately, and add flour, and stir in nuts; drop from a -spoon onto buttered tins. Bake in a moderate oven. Service Club Cook Book. 63 SPICE CAKE. One pint flour, one pint sugar, three-fourths cup butter, four eggs, one cup milk, one teaspoon cinnamon, one tea- spoon cloves and two teaspoons baking powder. Bake in shaUow tins. FRUIT DROP COOKIES. One and one-half cups sugar, one cup butter, two and one-half cups flour, three eggs beaten, one teaspoon soda, in two tablespoons water, one pound chopped raisins, one cup walnuts, chopped, but not flne ; one teaspoon cinnamon. Drop on buttered tins and bake about ten minutes in medium oven. ROCKS-COOKIES. One and one-half cups brown sugar, two cups flour, one cup seeded raisins, one cup butter, three eggs, one tea- spoon soda, dissolved in one-eighth cup of cold water. ]\Iix all thoroughly, and add one pound of English walnuts, chopped fine. Drop large tablespoonfuls in pan and bake. NUT COOKIES. One-half pound walnut meats, broken small; one-half pound brown sugar, one-third teaspoon salt, one-fourth tea- spoon baking powder, sifted into three even dessert spoons of flour; two eggs. Beat eggs, add sugar, and other ingre- dients and lastly nuts. Drop small teaspoonfuls of the mixture in buttered tins. Allow plenty of space between each teaspoonful, and bake till brown in a moderate oven. 64 Service Club Ccok Book. FEATHER CAKES FOR PATTY PANS. Two cups sugar, one-half cup of butter, three cups flour, three eggs, one cup milk, one teaspoon soda, two teaspoons cream of tartar, and juice and grated rind of one lemon. CUP OR RUM CAKES. One cup sugar, one-half cup melted butter, two eggs, beaten together until creamy; one cup sAveet milk, three- fourths cup dried currants, tvvo teaspoons baking powder sifted with one and ojie-half cups of flour. Bake in indi- vidual tins, and when liot, puncture carefully with a fork and pour in one tablespoon of rum, then put icing on top. WHITE COOKIES. Two cups sugar, one cup butter, two eggs, one-half tea- spoon soda in one-half cup sour milk. Each of the above are to be kneaded soft, and baked (piickly. FONDANT. ' To make Fondant, which is the basis of all French can- dies : Two cups coft'ee A sugar, one cup water, cream of tartar size of a bean, dissolved in teaspoon of water. Stir before but never after it starts to boil. Remove the skim- mings from top of sugar with a large spoon. When boiled ten minutes, add one teaspoon of vanilla. Try in cold water and when a ball can be made in the fingers pour in large bowl. When cold enough to dip finger in beat as rap- idly as possible. AYhen too stiff to beat w^ork with hands like dough. If while stirring the fondant becomes too hard, use a tablespoonful of white of egf^, well beaten, add more if necessary. It is well to mix the remainder of the egg in when finished, and put away in bowl for three days. COCOANUT CREAMS. Use fondant recipe. Instead of egg mix in grated cocoa- nut. If too thin add confectioners' susar. PEPPERMINT CREAMS. Put one cup fondant in double boiler. Melt just a little, add one-half or one teaspoon essence of peppermint and drop on buttered paper with a teaspoon. 66 Service Club Cook Book. WALNUT CREAMS. Make balls of fondant, and put a walnut on each side. NUT CREAMS. Chop one or several kinds of nuts; put in bowl and mix in fondant. Put on board, roll out and cut in squares. WINTERGREEN CREAMS. Put one cup fondant in double boiler. ]\Ielt just a little, add one-half or one teaspoon of wintergreen, and a drop or more of cochineal to color. Drop^'on buttered paper with a teaspoon. CHOCOLATE CREAMS. Melt chocolate in double boiler. ]\Iake little balls of fondant and drop on wax paper. Put outside to cool. When •chocolate is melted, drop one ball at a time into it. Take out with fork and put on buttered paper. NUT CHOCOLATE CREAMS. Mix nuts in fondant. ]\lake balls and cover with choco- late, same as chocolate creams. CHOCOLATE CARAMELS. One and one-fourth pounds sugar, one-fourth pint glu- cose, one-fourth pound chocolate, one-fourth teaspoonful salt, one-half tablespoon butter, one-half tablespoon vanilla. Boil without stirring, until it is brittle when dropped into cold water. Pour on buttered tins and when cool cut in squares. Service Club Cook Book. 67 NUT CHOCOLATES. One cup fondant, melted in double boiler. One-half cup chocolate, melted. IMix chocolate with fondant and stir in one-half pound of chopped nuts. Drop on wax paper with teaspoon. CREAM CARAMELS. Two cups cofCee A sugar, one-half cup water, one-half cup milk, butter size of walnut, cream of tartar size of bean, dissolved in teaspoon water. When cooked ten min- utes add one teaspoon vanilla. Try in water until a little ball can be made in fingers. Pour in bowl. Stir when almost cool. Pour in buttered pans and cut in squares. MOLASSES CANDY. Two cups molasses, one cup sugar, one tablespoon vin- egar, butter size of an egg. Cook until brittle. Pour on buttered pans and pull when cool. PEANUT CANDY. Two cups coffee A sugar. Put over slow fire until melted. Stir but do not let it boil. Before removing from fire, stir in peanuts and pour in buttered tins. PRALINES. Three cups brown sugar, medium grade, one cup milk. Boil until hard, when dropped in cold water. Then add butter size of an egg. Mix this in well, take from fire and beat until nearly stiff. ]\Iix into this one cup of pecan meats and spread on buttered tins to cool. 68 Service Club Cook Book. NUTS GLACE. Two cups granulated sugar, one cup boiling water, one- third teaspoonful cream of tartar. Boil until syrup turns color, about thirty minutes. Tt will become yellow. This quantity is sufficient for the meats of a pound of walnuts. BANGOR BROWNIES. Cream one-half cup of butter, one cup sugar. Add two squares (one-quarter cake) Baker's chocolate, melted, two eggs, one-half cup pastry flour and one-half cup chopped walnuts. Spread on baking tins and bake fifteen minutes in a moderate oven. TSrmh. SflUs, MnfCxuB BROWN BREAD. Two Clips of sour milk, one cup of molasses, two tea- spoons of soda, dissolved in one cup of hot water, a little salt, stir in graham Hour, do not make too stiff batter, let it rise in tins, bake slovviv one hour. BOSTON BROWN BREAD. One-half cup of butter, one-half cup of brown sugar, one cup molasses, one cup of corn meal, one cup of graham ■fiour, two cups of white flour, two spoons of baking powder, one CU13 of milk. Steam four hours and after taking it out of steamer, it should be baked fifteen or twenty minutes. SPOON BREAD. Put one pint of milk in a double boiler: when hot stir in slowly tAvo-thirds of a cup of corn meal. Stir until the mixture begins to thicken, it must not be stiff, but a little more than creamy. Take from the fire, drop in, beating all the while, the yolks of four eggs. Then stir in the well- beaten whites, turn the mixture into a baking dish and bake in a quick oven for about thirty minutes. JO Service Club Cook Book. CORN BREAD. One tablespoon of bntter, three tablespoons of sugar, one cup of sweet milk, one cup of white flour, with three small teaspoons of baking powder, two eggs, two-thirds of a cup of white cornmeal. Mix butter, sugar and yolks of eggs together and beat light as for cake. Bake forty min- utes. WHOLE WHEAT BREAD. Make sponge of one-half cupful of lukewarm water, one ctipfui white flour, and one-half cake yeast, dissolved in one- fourth cupful lukewarm water. Cover and set in a warm place (about 90° F.) until light and foamy. Add one-half cupful scalded milk cooled to lukewarm, one-half teaspoon- ful salt, sufficient whole wheat flour to make a stifl: dough. Knead thoroughly, mould into a loaf, put into a warm but- tered pan, cover closely, and set in a warm place, until it rises to double its size. Then put into a hot oven. After fifteen minutes lower the temperature, and continue baking for one hour. MRS. WALKER'S ROLLS. Three pints of flour, one large tablespoonful of lard mixed well with the flour, one pint of milk, scald, and let cool. Pour this into flour, add one-half cake of compressed yeast (dissolved in a little water), one tablespoon of white sugar. Beat well with a knife, cut it all up, for twenty minutes. Now let it rise until very light. Then when per- fectly light, cut it down again with a knife. Flour board lightly so it will not stick. Pour it out and smooth it with yoiu' hand gently about one inch thick, spread butter on and cut them out, fold over like pocket. Let them rise in pans and bake in a quick oven. Serve very hot. Service Club Ccok Book. 7^ JOHNNY CAKES. Heat in the oven about one pint of cornmeal. Scald the mea] well to the consistency of mush. Salt, add a small piece of butter and a little milk, as it thickens rapidly and it must he kept soft ?Iave a gridiron hot and well greased. Cook slowlv until brown on both sides. CORN BREAD. Three eggs, one basting spoon sugar, one basting spoon melted butter, one cup milk, one cup flour, one cup yellow cornmeal, two teaspoons baking powder, salt. Beat eggs thoroughly, put in pinch of salt, stir in sugar, milk, corn- meal and flour, into which mix baking powder, add butter and bake in a moderate oven. OLD-FASHIONED PLAIN DOUGHNUTS. (From Cortland, X. Y.) One coffee cup sugar, one coffee cup sweet milk, two eggs, three heaping teaspoons baking powder, one teaspoon salt, three coft'ee cups flour. After thoroughly sifting flour, add to it the baking powder and salt. Then beat eggs and sugar together, and add to this mixture the milk. Make a holloAV in center of flour, and add slowly the beaten mixture, stiri-ing at same time to avoid lumps, ahvays stirring the one way. If more flour is needed, sift in a very little at a time, carefully avoiding having it stifter than is necessary to pre- vent dough sticking to board and rolling pin. Do not knead it on board, and roll well, about one-third of an inch thick. Cut it into round cakes with hole in center. Have lard (fat) in Avhich they are to be fried, very hot, but watch lest it becomes scorched, which will spoil the flavor. 72 Service Club Ccok Book. STEAMED BROWN BREAD. I\rix and sift one cup yellow coriimeal, one cup whole wheat, one cup of rye, one teasi)ooniul salt, one "rounded teaspoon soda. Into the dry mixture i>our two-thirds cup of molasses and one pint milk, mixed, and one cup seeded, and well floured, raisins. Steam four hours. Delicious for sandwiches ! DOUGHNUTS No. 1. Two egg's, one and one-half cups of sugar, one and one- half cups of sour milk, one teaspoonful soda, two table- spoons melted lard (scant), a little salt. Beat eggs, add sugar and melted lard^ then milk and soda. Flour enough to make a soft dough. Do not substitute sweet milk and baking powder. DOUGHNUTS No. 2. One quart flour, two eggs, one cup sour milk, one tea- spoon soda, one cup sugar, three tablespoons melted butter. Beat eggs and sugar together, add milk, then soda, dis- solved in water. Stir in flour, melted butter the last thing. Frv in boilins: lard. WAFFLES. One and one-half pints flour, two heaping teaspoons bak- ing powder, one teaspoon salt. Sift this together, add milk enough to make a thin batter, stirring briskly. Add the beaten yolks of three eggs, one-half cup melted butter, stir- ring constantly, then stir in very carefully, the whites of three eggs, beaten stifC. Have waffle-irons hot. Service Club Cook Book. 73 MARYLAND BACHELOR. Two egg's, one cup cooked rice, one and one-half pints cornmeal, one and one-half pints milk, one tablespoon soft butter, two heai^ing teaspoons yeast powder. Rub the cooked rice into meal, and salt to taste. Beat eggs light, add milk to them, put eggs and milk into the meal, after the yeast powder has been added. Add butter last of all. The batter must be yery thin. Bake in a moderately hot oven until it is brown and set. Serve in a baking dish and with a spoon, as it is too soft to be cut in slices. Very nice for either breakfast or tea. PUFFLECHENS. One quart milk, two yeast cakes, five cups flour, one heaping teaspoon cinnamon, raisins to suit. Warm the milk, and use a little of it to moisten yeast cakes. Stir all ingre- dients together and let raise about two and one-half hours, turning toAvards fire occasionally. When raised stir and cook. Have lard for frying very hot. Drop dough from spoon into fat, about live spoonfuls at a time. When last one is in the fat, first one will be ready to turn. Cook brown. Put on broAvn paper and sprinkle with powdered sugar. FAMOUS MUFFINS. One pint tepid milk, one pound and one ounce sifted flour, two ounces butter, four ounces lard, three eggs, one teaspoon salt, one-half teaspoon sugar, one cup tepid water, into which dissolve one-half cake compressed yeast. Beat yolks, lard, butter and sugar together, add flour and milk alternately. Beat very hard. Beat whites stiff, add yeast last. Beat well. Set at 11 a. m. for 7 p. m. and when it is time for bakins', dip out vnthout stirring and bake in muffin pans. 74 Service Club Cook Book. CREAM MUFFINS. One pint sour cream, one-half teaspoon soda, three eggs^ salt, and liour enough to make a batter not too thick. CORN MEAL MUFFINS. Scald one pint of cornmeal (water-ground preferred) with boiling Avater. Beat smooth, add one teaspoon salt, and one tablespoon butter. When cool, add one pint of milk and three eggs beaten \ery light, and two teaspoons yeast pow- der. Bake in buttered muffin tins. CRACKERS. Take a pint bowl full of bread dough ready to be made into loaves, a scant half cup of lard and work together,, adding flour and kneading the dough until when you pull a piece it breaks as putty does. This must be thoroughly kneaded, as that is one great element of success. Then place on bread board and roll out to oiie-fourth an inch in tliickn(}ss. Cut with biscuit cutter, prick Avith fork and place on a dripping pan. Bake in a quick oven for about twenty minutes. When jiroperly made and baked, they should pnff out on the bottom. Let your oven cool off, so crackers Avill not brown but dry through thoroughly, and always keep in a dry place. POP-OVERS. Two eggs, tAvo cups flour, tA\'0 cups milk, a pinch of salt. Beat eggs thoroughly Avith salt, add one cup of milk, then tAvo cups of flour, beat until smooth, then add the other cup of milk. Pla(?e gem pan in OA^en Avhen commencing the mix- ture, then remove Avhen ready, butter thoi'oughly and fill to the brim. Bake in hot OA^en. Service Club Cook Book. 75 WAFERS. One pint sifted flour, one eo-o- (not beaten), two table- spoons sugar, one heaping tablespoon butter. Mix the above with enough milk to make it stiff; enough to roll out. Break off small pieces of the dough and roll as thin as pos- sible. Cook in wafer irons. Heat the irons well before placing the dough in them. SOFT GINGER BREAD. One scant cup of New Orleans molasses, two tablespoons butter, two tablespoons sugar, one teaspoon cinnamon, one heaping teaspoon ginger, two cups flour, unsifted. Mix molasses, butter, sugar and spices together, and add the well-beaten eggs. Sift in the flour, and last of all add one cup of boiling water in which dissolve one teaspoon of soda. Bake quickly in greased pan and serve hot. RYE BREAD. 3Jake sponge at night with Avlieat flour. Use one cake magic yeast. Next morning put one quart warm Avater in bread pan, one teacup molasses, salt. Stir in rye flour to make a thick batter and add sponge. Have as thick as pos- sible. Make into three loaves. Set in warm place to rise very light. Bake from three-quarters, to one hour. TEA CAKES. One-fourth of a pound of butter, one-half pound of sugar, one-half cup of milk, one pint flour, three eggs. Cream butter, add sugar, add beaten egg yolks, milk, flour, and then the beaten whites of eggs. Spread very thin (one- sixteenth of an inch), on baking sheets. When done cut into squares and serve with afternoon tea. 7^ Service Club Cook Book PONE. Pone is made the same way as cornmeal muffins, only baked in sheets that are a good inch thick when done. Serve cut in squares. MARYLAND, OR BEATEN BISCUIT. To one pound of fiour add one ounce lard rubbed in, one teaspoon salt, and enough cold water to make a stiff dough — about one-half pint. Pour in the water, a little at a time, so as to be sure not to get it too moist. Work the dough until in shape, then lay on a solid place and beat for half an hour or longer. Do not add any flour after mixing. When ready to mould, pull off' pieces, mould in small balls, place separately in pan, flatten with hand, perforate with fork and ])ake in a quick oven about half an hour. GINGER BREAD. One cup butter, one cup sugar, one cup molasses, one cup sour milk, three cups flour, one tablespoon ginger, two eggs, one even teaspoon of soda. Butter and sugar creamed. Add molasses and beat Avell. Add ginger and yolks of eggs Avell beaten. Soda dissolve in milk and add to mixture. Add flour, and lastly whites of eggs, well beaten. Bake in muffin tins. HOT WATER GINGER BREAD. One cup New Orleans molasses, one-half cup brown sugar, one level teaspoon soda, one teaspoon parnaice gin- ger, two tablespoons melted butter, one-half teaspoon salt, one-half cup boiling water, two cups pastry flour, one egg lightly beaten. Sift dry ingredients together. Pour molas- ses into mixing bowl and stir in sugar and melted butter, add dry ingredi^mts, then hot water, and lastly the egg. Pr^s^m^s SPICED PEARS. Six pounds pears, three pounds sugar, one pint vinegar, one tablespoon whole cloves, one tablespoon stick cinnamon. Spices may be put in a bag if preferred. SPICED PLUMS. Five pounds plums, four pounds brown sugar, one pint vinegar, two tablespoons ground cloves, two tablespoons cinnamon. Boil all together half an hour. SPICED GOOSEBERRIES OR CURRANTS. Two quarts fruit, stemmed, two quarts sugar, one cup raisins, stoned and chopped fine, juice of two oranges, rind of one chopped fine, one teaspoon cinnamon, one-half tea- spoon ground cloves. Boil all together for twenty minutes, or until it jellies. (Delicious with fowl or meats!) GINGER PEARS. Eight pounds liard pears, one-fourth pound green ginger root, eight pounds sugar, one glass of water, juice of four lemons, rind chopped fine. Soak ginger root in cold water thirty-six hours. Peel and cut pears in small pieces. Boil all two hours, or until thick. To moisten sugar, use water that ginger root was soaked in. yS Service Club Cook Book. SPICED GREEN GOOSEBERRIES. Five pounds gooseberries, four pounds brown sugar, one pint vinegar, two tablespoons ground cloves, two table- spoons ground cinnamon. Boil until thick. BARBERRY PRESERVE. To one pound barberries, add four sweet apples, pared and sliced, one pint sugar and three cuj^s molasses. Simmer together one-half hour or until the berries and apples are soft. ORANGE MARMALADE. Sixteen oranges, cut yellow off rind and chop; remove white skin and cut pulp in small pieces, keeping free from seeds. Treat six lemons the same way, then pour on this three quarts of water, let stand twenty-four hours. Boil one hour with five quarts of sugar. Put away the same as jelly. RHUBARB AND ORANGE MARMALADE. One dozen oranges, three lemons, four pounds rhubarb. Peel the oranges and lemons, chop fine, then measure equal parts or pints of fruit and sugar. Boil about twenty min- utes. MARMALADE. Eight oranges, four lemons, ten pints water, eight pounds sugar. Slice fruit thin (rind must be very finely cut), add water and let stand twenty-four hours. Boil two and one-half hours, add sugar and boil twenty to thirty min- utes. Service Club Cook Book. 79. TOMATO JAM. Eight pounds ripe tomatoes, four pounds sugar, one pint vinegar, two tablespoons cinnamon, one tablespoon cloves. Boil four hours. PICKLES. To one peck small cucumbers, washed and dried and put in Mason jars, add one red sweet pepper in thin threads after removing all seeds, one small cup horse radish root cut up in small pieces, one garlic bulb picked to pieces and peeled, and one cup nasturtium seeds. Fill all the jars with cold vinegar, so as to know just the quantity required. Then pour vinegar into earthen kettle, Avith an even tea- spoon of alum, one coffee cup of salt, one tablespoon each of white and black mustard seed, whole cloves, allspice, half oup of cinnamon sticks, one-half cup sugar. Let it boil up well and pour over pickles, sealing jars firmly. Allow to stand three weeks before using. CUCUMBER PICKLES. One peck cucumbers, one gallon vinegar, tw^o pounds brown sugar, six green peppers, six small onions, one stick horse radish, one ounce white mustard seed, one-half ounce black mustard seed, one ounce cinnamon stick, one teaspoon each of whole cloves and allspice. Slice peppers, onions and horse radish and put in cans with cucumbers. Put spices and sugar in vinegar, scald and pour over cucumbers. Make brine that will hold up an egg. Leave cucumbers in .this over night. Then drain. Scald in half vinegar and half water (one quart. of each) in which alum size of a hick- ory nut is dissolved. Drain again and put in cans. 8o Service O.ub Cook Book. CATSUP No. 1. One-half bushel tomatoes, three pints vineg-ar, two ponnds brown sug-ar, one-half pound salt, one-fourth pound black pepper, one teaspoon cayenne, tAvo tablespoons S'round cloves, four tablespoons allspice. Boil tomatoes tbrc-e hours, strain out seeds and skins, then add other ingre- dients and boil one hour. Bottle when hot. Seal well. CATSUP No. 2. One-half peck ripe tomatoes, peeled, chopped fine, and drained through a colander about two hours; one cup choi)pe'HOTE DTNXEK AXD ETJKOPEAJSr MENU CATERERS Especial attention given to Catering. Experienced and deft waitresses and com- petent cooks furnished. Estimates cheerfully furnished for lunch- eons, dinners, receptions, etc. Telephone Hvde Park 635 THOMAS EDWARDS 128 53d street RETAILERS OF HIGH GRADE MEATS, FISH, GAME AND POtll^TRiT FRUITS Axr» VEGETABLES Meats our specialty — Telephone us and we will guarantee you satisfaction. ROBERT LUBY Fancy Grocery House 451 E. Forty-Seventh St. CHICAGO Phone Oak. 237 Telephone South 1007 JOHN ZENGELER Expert Cleaner & Dyer of Ladies ' and Gentlemen V Fine Garments PARTICULAR ATTENTION PAID TO DRAPERIES AND BLANKETS 2323 Cottage Grove Avenue Corner Prairie Avenue Castberg Importer of French Millinery 185 Michigan 'Boulevard Chicago To become a proficient cook^ it is necessary to use a gas range. Sold on easy terms at our dis- play roomSy 653 N. Clark Street^ or 115 Dearborn Street. OGDEN GAS COMPANY. ^*5Sl^* iltl SANFORD'S INKS AND MUCILAGE Chicago SANFORD MFG. CO. NewYork W. H. REDINGTON PRESIDENT WM. RODIGER SECRETARY JlflrtBt (Ulliragn ^ , , ( South 1600 Telephones: , „ u c '^ { South 1 601 N. W. HARRIS & CO. BANKERS CHICAGO NEW YORK BOSTON GOVERNMENT, MUNICIPAL RAILROAD & CORPORATION BONDS Interest allowed on deposits subject to check. Loans made on collateral only. Letters of Credit issued on Bank of Scotland, London, available in all parts of the world. Circulars describing various issues of bonds furnished on request. Personal interviews and correspondence invited. 204 Dearborn Street CHICAGO BORDEN'S MILK ABSOLUTELY PURE AND CLEAN Bottled in the Country into Sterilized Bottles TRADE MARK CHICAGO OFFICE: 17 East Monroe Street Tel. Central 4209 — Order Today CHICAGO OAK PARK EVANSTON R. R. English (Q. Co. 71-73 E. 22d Street i^^^psj^l^ip^^^?^*^^^^''^-: ,ar^ Phone South 590 Phone South 591 CKoicest Native Meats Poultry, FisH, Oysters and Game Staple and Fancy Groceries AVINES, LIQUORS (Si BEER inglr 3(mpnrtpra irfBHtttaking anti iFtn? ©atlortng ir3n iiirl|tgan Aitntup. QIlitragD Telephone i 54S South r^ )^^, HENR^YC.LYTTON Pres Outfitters for all Mankind OUR BOYS' DEPARTMENT-2d Floor Every known fashion and garment tor bovs is represented in this ct>mplete exposition of juvenile styles for the Spring of 1904. Our buyers are carefully selected for their expert knowledge of boys' needs, and bend every energy to keep in constant and perfect touch with the dictators of juvenile fashions. Consequently they always have on hand extensive assortments, complete in every detail and at prices invariably the lowest consistent with qualitv. Boys' and Children's Hats and Furnishings Without egotism we can tru'hfuUy say that no store in the country pays as close attention to the details and equipment of their Hat, Cap and Furnishing departments for boys and children as we do. A detailed description is impossible, but you are invited to visit the departments at any time and see the goods for yourself. Our Great is ir creasing in popularity everyday. In addition to the finest men's shoes obtainable, we carry complete lines of footwear for women, boys, misses, children. Shoe Section REVELL&CO. FINE FURNITURE ORIENTAL RUGS CARPETS, DRAPERIES AND WALL PAPER VISIT THE FURNISHED COTTAGE-Fif=th Floor Cor. Adams St. and Wabash Ave. Stevens The recognized style store of Chicago in women's fine wearing apparel — The really smart modes are always shown here first. If you prefer the new and original creations — the out-of-the-ordinary modes — you will be delighted in looking through our various stocks. There is no establishment in America that carries so many beautiful novelties. Chas. A, Stevens & Bros. Peabody Coal Company WHOLESALE COAL Bedford Building CHICAGO (981) Long Distance Telephones ' 982 Harrison (983 J Armourls When you use MAPLE SYRUP on your table at breakfast^ luncheon or dinner^ you want It is simply pure maple, put up under conditions that insure its absolute purity and uniformity. Put up in con- venient sizes— pint, quart, >^ -gallon, gallon Log Cabin cans. LOG CABIN FUDGE. Take two cups of granulated sugar, one cup of Towle's Log Cabin Maple Syrup, half a cup of milk, two tablespoonfuls of butter, put in enameled sauce-pan over a brisk fire and stir constantly until it makes a soft ball when dropped into cold water, which will take about five mmutes after it comes to a boil. Then remove and beat until it begins to granulate, then pour into a buttered pan and when partlv cool, cut into squares. LOG CABIN MAPLE MOUSSE. One pint of whipped cream, yolks of four eggs, one cup of Towle's Log Cabin Maple Syrup. Beat yolks of eggs, add to the syrup, cook until it thickens, watching carefully so it will not scorch. When it thickens, take it off the stove and set aside to .cool. Beat or whip the cream stiff, add the syrup and the eggs, pack in ice and let it freeze for four hours. The above are two of the recipes from our booklet "From Camp to Table, Booklet will be sent upon request. The Towie Maple Syrup Co., St. Paul, Minn. Telephone Central 3088 AtumnJj $c ^tnh (Ha SPICE GRINDERS Manufacturers, Importers and Packers of drnr^rH nnh Sruggtats PURE FLAVORING EXTRACTS, MAMMOTH BAKING POWDER OLIVES AND CAPERS and STRICTLY PURE OLIVE OIL MMi mh mxn: 10-20 mmr ^t A SCO on any of our Packages is a guarantee of the highest excellence We onter tn thase who demnncl the best Charles A. Eseman GROCERIES AND MEATS 15-17 EAST FORTY-SEVENTH ST. Service Fnequaled Complete Stock Golden Horn Flour Makes Perfect Bread When you are at a loss to know what to serve for luncheon — when you crave something both appetizing and satisfying — try^ Libby'S (Natural Flavor) Food Among the manv Libby delicacies are Boneless Chicken, Melrose Pute, Veal Loaf, Peerless Wafer-Sliced Dried Beef, Potted Ham, and Corned Beef Hash — wholesome foods that are as dainty as they are good — as substantial as they are appetizing. Every Libby product is as wholesome as though made in your own kitchen, under your personal supervision. The Booklet, " How to Make Good Things to Eat," sent free. Libby's Big Atlas of the Woi-kl, for live two-cent stamps. Libby, McNeill C H i c a gf o & Lib by .0* ,."-•♦ /^b * o ; "^ 0^ o^ * c^ .^ ^^-^sK V ^^^"- -. .•■ 0^^ ^' ♦ 4 ■* \/ 'M&' \<^'' '^'' S'/ '^^^'^ ' L* C «».•[« 4 ^ <> ^^y^^' .0^ o^ 'o • 7 * A v^" . ^ -^ '^^ c'*"* <^ A^u .•' «,. sy *'^^^\ X^^^ y^%^/K'^ ^^ .^ .N^ o°\c:^^'^-o o. -« . . • A •^.i*" .V"^^^*" ''^^^■t »;♦ <.^' ,4 Oft .■ iPv- ^ - • . ' »y . -^v^^' • Xx,^"" * WERT BOOKBINDING Crantville Pa > -N .■?- •1°^ •. .• J?-^