TX 115 J?652 t 1 f jIh l^!nnljJvi*'j Slnli 1 ill) I'll nPi- >li ii'l J ||| ,i will iSr nil hMHiil^MiHii^PHK^niU^Ul jf J? s s >% - •V s r » » , X N % = \ v^ -V ^ .A ^ " a. -^ a •^ THE ECONOMIST. A PRACTICAL COMMON SENSE . . COOK BOOK . . PUBLISHED FOR THE BENEFIT OF THE NEW UNIVERSALIST CHURCH, CANTON, NEW YORK. COMPILED BY Sara T. Robertson. Sarah S. Caldwell. 1896. VVUO-^A 4^ Entered according to Act of Congress, in the year 1896, by Sara T. Robertson, Sarah S. Caldwell, In the Office of The Librarian of Congress, at Washington, D. C. PLAINDEALER PRESSES, CANTON, N. Y. PREFACE. "With apron neat, and face so sweet It pays all eyes for looking, The Yankee wife, as sure as life, Can beat the world in cooking." This little volume does not claim to be an elaborate treatise on cooking, and may fall far short of the con- ventional standard of professional work. But for the recipes contained in it we have no apology. The names attached are a guarantee of their excellence. The aim has been to get simple rules, which could be easily followed, and would give best results, with least expenditure of time and money. A few came in too late to be placed in regular order and will be found under head of Additional Recipes. When you consider how much depends on good cooking, its value cannot be over-estimated. Napoleon was said to have lost the battle of Waterloo through a ht of indigestion, (due doubtless to poor cooking and the need of such simple, healthful formulae as this book contains). It may be further illustrated by the follow- ing incident: Some years ago the Trustees of St. Lawrence University met— just before dinner— and 4 voted that the condition of the College was so critical that its doors must be closed, but after an adjournment, and a dinner served by the ladies of Canton, they met and rescinded that action. The skill in cooking which did such good service on that occasion still characterizes our ladies, and has again been given to a good cause, and will be found embodied in the recipes contained in this little book. We desire to make our grateful acknowledgment to the ladies of Canton and our friends in various locali- ties, who have placed at our disposal their choicest recipes, and to the business men for their courteous treatment and quick recognition of the benefits to be derived from mutual assistance and co-operation in the way of all worthy enterprises. We hope their advertisements will not be overlooked, and that they may reap such benefits as could not have entered into their calculations in assisting this work. SOUPS. CHEESE SOUP. One cup milk, one tablespoonful flour, one table- spoonful butter, one tablespoonful grated cheese, a tiny speck of cayenne pepper, a little salt; lastly, add one beaten egg, which will make it the consistency of custard. If a thinner soup is desired add more milk or the flour may be omitted. Serve immediately. Margaret Forbes. CELERY SOUP. Four large potatoes, three large onions, six or eight stocks of celery. Chop all the vegetables very fine and place in an earthen kettle and cover with boiling water; stir often until cooked, then add one quart of milk and let boil; add butter, pepper and salt to taste. This receipt will serve six persons. Mrs. Myron Nickerson. CELERY SOUP. One head celery, one pint water, one pint milk, one tablespoonful chopped onion, one tablespoonful butter, one tablespoonful flour, one-half teaspoonful salt, one- half saltspoonful pepper. Wash and scrape the celery, cut into half-inch pieces, put it into one pint of boiling- salted water and cook until very soft; mash in the water in which it was boiled; cook the onion with the milk in a double boiler ten minutes, and add it to the celery ; rub all through a strainer and put it on to boil again ; cook the butter and flour together in a small saucepan until smooth, but not brown, and stir it into the boiling soup; add the salt and pepper; boil five minutes and strain into the tureen. Mrs. J. Barber. VERMICELLI SOUP. Boil three pounds of veal in three quarts water with a few slices of carrot, onion and turnip, about three hours; add salt and pepper ; strain; add a teaspoon of vermicelli and boil one-half hour. There should be two quarts of soup. s> c> MOCK TURTLE SOUP. One quart black beans, soak over night in water enough to cover, add next morning ten quarts water, one pound salt pork cut in squares, two pounds fresh lean beef, six middle sized onions, one large carrot, one turnip; chop all vegetables. One-half hour be- fore dinner strain, adding salt, pepper and ground cloves (to taste distinctly), one-half lemon sliced thin, three or four hard boiled eggs cut in squares, one cup port or sherry if you like. Half of this quantity is sufficient for two ordinary dinners. Mrs. H. D. Ellsworth. TOMATO BISQUE. One can tomatoes ; cook and strain ; a pinch of soda, one stick of cinnamon and four cloves; boil with a ham bone; strain through a wire sieve; add one quart boiling milk; thicken with one tablespoon cornstarch; add a small piece of butter, pepper and salt. Serve at once - Miss Sullivan. 7 MOCK TURTLE SOUP. One quart black beans, boiled until tender, put through a sieve ; add a little stock, two lemons cut fine with rind, four hard boiled eggs cut fine. L. W. POTATO SOUP. Four medium-sized potatoes, three stalks of celery cooked with potatoes and one onion cut fine; when tender put through a sieve, add one quart of boiling milk, half a cup of boiled rice, pepper and salt to taste. Add stock if you like. S. S. Caldwell. TOMATO SOUP. One quart tomatoes, one quart of water or stock, one-half cup butter, one-half cup flour, cooked together, salt and pepper; one-half cup cream or one cup milk added last thing. Mrs. H. D. Ellsworth. TOMATO SOUP. Take two onions, cut and brown in a hot buttered pan, add one quart of tomatoes; cook well; pepper and salt, strain, having one quart of hot milk ready ; add tomatoes, adding rolled crackers just before serv- ing. s - c - TOMATO SOUP, WITH STOCK. One quart stock, one quart tomatoes, one teaspoon sugar, one teaspoon salt, one saltspoon pepper. Stew tomatoes until soft enough to strain; rub all but the seeds through the strainer; add sugar, salt and pep- per; add all to the boiling stock. — Mrs. Lincoln 's Cook Book. WHITE SOUP. One quart of stock from boiled chicken, one small onion grated, saltspoon salt, one-half spoon black pep- per, one-half cup boiled rice. Heat and serve, s. c. TAPIOCA CREAM SOUP. One quart white stock (chicken or veal), one pint cream or milk, one onion, two stalks of celery, one- third cup of tapioca, one cup cold water, one table- spoon of butter. Wash tapioca and soak over night in the cold water; cook it in the stock gently for about one hour; cut the onion and celery into small pieces and put on to cook for 20 minutes with the milk and a little mace; strain on the stock and tapioca; season with salt and pepper. Serve in cups with a little whipped cream added the last thine o Mrs. Hannah Gale. FISH, OYSTERS AND GAME. CREAM SALMON. Drain the oil from a can oi salmon and chop fine; rub two tablespoonfuls of flour into two of butter and stir into a pint ol boiling milk until smooth; season with salt and pepper; butter a pudding dish; put in a laver of salmon, then one of bread crumbs and pour over some ol the dressing; continue this until all is used, having bread crumbs on top; sprinkle a few bits ol butter on top and bake until brown. Mrs J. Stanley Ellsworth. FISH OR SALMON LOAF. One can salmon broken and free from bones, white of one egg, beaten stiff, two tablespoons sweet cream, a pinch ol salt; stir and bake fifteen minutes in a pan ot boiling water. Eat with drawn butter sauce. Mrs. Ada Dies. TURBOT A LA CREME. Any kind of cold baked or boiled fish minced very hue; make a sauce with two cups milk, one table- spoonful ot Hour mixed with one tablespoonful melted butter; add the flour and butter to the boiling milk; cook until thick; season with salt, pepper and a very little chopped onion. Put a layer of the fish in a shal- low dish, then a layer of the sauce until the dish is full. Cover the top with cracker crumbs and bits of butter; bake twenty minutes. s. T. R. IO ^rlOCS Family vy expense. It's worth very pair, and it's worth ry pair wear a few weeks Now we can make the family a good deal light- ed every pair we sell you faction. If they don't, eep store, and you can ck without any red tape J. H. MCINTOSH. A Good Cook Planning a cake, pays Special Attention to the FOUNDATION. The Foundation Of a Good Dress is a Perfect-Fittina; Corset Roy a l Worcester «* CORSETS Take the best for rit and style. $1 a pair. H. S. Whitmarsh's Cash Discount Store, OpP os i te Par-li, Canton, INI. "V' . 1 1 CREAM FISH. Boil a fish weighing tour pounds about twenty minutes in salted water: when cooked remove skin and flake it, taking out the hones. Boil one quart milk; mix butter size ot an egg with three tablespoons flour, stirring the hot milk gradually with it; add two or three sprigs oi parsley, one-halt chopped onion, a little salt and vt-d pepper ; stir on stove until it thickens; butter a deep dish, put in a layer of fish, then dressing, until your fish is used, having the dressing' on top; sprinkle top with bread crumbs and a very little but- ter. Bake one-half hour or until a nice brown. M. E. Ellsworth. FISH A LA CREME. One cup scalded milk, stir in one-half cup flour; cook; add one cup sweet cream; salt; pick fine any kind of fresh fish and put in a pudding dish, first a layer of fish, then a layer of dressing, having lastly the dressing; bake till a light brown. Miss Sullivan. • TOMATO SAUCE FOR BOILED FISH. One can tomatoes, one-half onion, one tablespoon flour, one tablespoon sugar, salt and pepper to taste. Cook this and strain like any tomato sauce; then take a three pound piece of halibut, pour boiling water over it and take off the skin; butter the pan in which you are to bake the fish and butter three strips of cotton cloth; put fish on the strips in the pan and fold the strips over on the fish ; pour half of the sauce over it and bake three-quarters of an hour in a hot oven: take up and pour over the remainder of the hot sauce when vou serve it. B. B. 11. 12 CREAMED OYSTERS ON TOAST. One quart milk, two tablespoons flour, three table- spoons butter, pepper and salt. Put milk in double boiler, mix butter and flour thoroughly, adding a little eold milk; before stirring- into hot milk, cook. One pint of oysters ;let simmer in their liquor for about five minutes, then skim out, drop into the cream sauce. Prepare thin slices of crisp toast, lav on heated platter; pour over creamed oysters. Serve at once. (Delicious.) Fannie M. Hodskin. FRICASSEED OYSTERS. Put one quart oysters on the fire in their own liquor; when it begins to boil turn it into hot dish through a colander, leaving the oysters in the colander; put butter the size of an egg into a sauce pan, sprinkle in a tablespoon of flour; let it cook a lew minutes, stir- ring well; add, mixing well, one cup of oyster liquor: take from fire ; stir in the yolks of two eggs, salt, pep- per, lemon juice, nutmeg; beat, return to fire to set the eggs; do not boil; put in the oysters. Serve on toast. Mrs. Nye. OYSTER SHORTCAKE. Use any good recipe for the shortcake. Prepare the dressing as follows : Take the juice of one quart of oysters and let come to a boil with one teacup of milk or cream ; make thickening of one-half cup of flour and stir into the juice; when it boils put in oys- ters and let them curl; before dishing, pepper, salt and butter size of an egg; split and butter the short cake and put ovsters between and on top. Serve at once. Mrs. D. S. Rice. 13 BAKED CODFISH. Pick very fine one cup <>t codfish ; soak several hours in cold water; have ready two cups mashed po- tatoes and mix well with one egg, a cup of milk, one- half cup of butter, little salt and pepper; put this in a baking dish and cover the top with bread crumbs; moisten with milk; bake one-hall hour. MRS. N. E. F. MOCK BONED TURKEY. Take a leg of veal, extract the bone; fill the cavity with pieces of fresh pork, beef, tongue and sausage; put in a cloth and boil till tender; cool and serve with currant jelly. MlSS SULLIVAN, CHICKEN CONSERVE. The broth of two chickens, one tablespoon cornstarch; season with wdiite pepper and salt; three hard-boiled eggs, sliced. Mrs. Fobare. CHICKEN JELLY. Boil a chicken in enough cold water to cover it. When tender remove the meat from the bones; chop the white and dark separately; season with salt, pep- per, and a little chopped onion, celery and herbs, if you like, or any kind of spice you prefer, such as mace or nutmeg; boil two or three eggs hard, slice them; put a layer of dark meat, then eggs, then white meat, and so on, in a dish or mold; boil down the liquor in which the chicken lias been boiled; season with pep- per, salt, and piece of lemon; add one-half box of gelatin; pour over the meat till the mold is full. To be turned out on a platter, garnished with parsley and slices of lemon. Miss. WHITESIDE. CREAMED CHICKEN. Boil chickens until tender; when cold, pick not very fine. For two chickens use one pint of nice cream; just before serving put the chicken and some of the stock in which they were boiled, over the fire; heal thoroughly; add the cream last, thickened with a lit- tle flour or cornstarch. Mrs. George Robinson. CHICKEN PIE. For a dish holding six quarts, take eight pounds ol chicken — cut up chicken, and put in cold water with one tablespoon of salt ; put over fire, when it comes to a boil lift out with a fork, rinse the kettle, put back in cold water and another tablespoonful salt, cook until done, then put in earthen dish to cool, when cold re- move all large bones, and the neck, slice the breast, and divide second joints. For crust, sift three tea- spoonfuls of baking powder with three pints of pastry flour, work in one-half pound of butter, mix as soft as you can handle, with one cup of sweet milk, and the whites of two eggs beaten light. Put around the top of the dish a strip of crust about two inches wide. Place chicken in dish, arranging in layers: putting- pieces of butter and white pepper on each layer and more salt il required. Take one quart ol chicken broth, when cool and free from grease, put on fire, when boiling stir in one-half cup ol flour wet with a little milk, strain and beat in one-half cup of butter and one cup of sweet cream, pour on the chicken. Take the remainder of crust, roll out just large enough for top of pie, before putting on pie mark off crust in squares cutting nearly through, wet crust on pie with cold water, put on top crust and press the edges tight; bake one hour. Mrs. Edward Haley. 15 CHICKEN PATTIES. One pint of cream, one pint of milk. Put on to fire cold; when scalding hot add two tablespoons flour and two of butter stirred to a cream; then put in the hot milk; salt and pepper to taste. One quart ot boil- ed chicken cut fine; make a puff paste and line the patty tins and bake; then fill them with the mixture and serve hot. Mabel Bui. lis. ESCALOPED OYSTERS. One quart of oysters, drained of their liquor; butter a pudding dish; put a layer of rolled crackers or fine bread crumbs, then a layer of oysters, with salt and pepper and plenty of butter cut in small pieces; con- tinue alternate layers until the dish is nearly full, hav- ing crackers on top ; beat one egg in a cup of milk and pour over the top; bake one hour. MRS. C. A. STEAMED OYSTERS. Put solid oysters into a pan with a generous bit ol butter, with some salt and pepper; cover tightly and shake the pan occasionally. Have ready some dry toasted bread, and when the oysters are steamed plump turn on the toast and serve immediately. A. E. B. BALTIMORE BROILED OYSTERS. Procure selects; rinse and drain them well through a colander. Put on top ot the stove a large dripping pan with lard to the depth of about an inch. When the lard is very hot put in the oysters, stirring them about till they are cooked without being shriveled. Care must be taken to prevent the oysters from stick- ing to the pan. Season with salt. C. P. Gaines. i6 PHILADELPHIA SCRAPPLE. Take bits of cold fowl, or any kind of cold meat, or two or three kinds together; cut up small; put in fry- ing pan with water to cover; season well; when it boils thicken with corn meal stirred in carefully, like mush and about as thick; cook a short time; pour in- to a dish to mould : slice off and fry for breakfast, s.c. FRIED OYSTERS. Take large sized oysters; drain and dry; dip in beaten egg; roll in fine cracker crumbs; fry quickly in hot butter and lard. MRS. C. A. CODFISH BALLS. One quart bowl of raw potato, cut in small pieces, one-half bowl of picked codfish; boil together until potatoes are done, then drain ; mash ; add one egg, small piece of butter; beat as you would a cake fifteen minutes, dropping into smoking hot lard from the spoon, the size desired; turn with wire spoon; when nicely browned take out into dish with brown paper in bottom before putting in dish to be served in. No salt is needed. S. S. Caldwell. MEATS. VEAL CUTLET. The nicest cutlets are from the round, about half an inch thick; season with pepper and salt, dip into beaten egg, then into flour. Having ready a skillet with salt pork gravy, lay in veal carefully and cook slow until a nice brown. Be careful in turning to prevent the crust from dropping off. It is well to use a cake turner. When done take out and make a gravy with the addition of a little water and flour if desired. Mrs. Mary Simmons. STUFFED BEEFSTEAK. Take a rump steak an inch thick, making a stuffing of bread, herbs, etc., and spread it over the steak; roll it up, and with a needle and course thread sew it together; lay it in an iron pot on one or two wooden skewers, and put in water just sufficient to cover it; let it stew slowly lor two hours, longer if the beef is tough ; serve it in a dish with the gravy turned over it. To be carved crosswise, in slices through beef and stuffing. Mrs. FANNIE HODSKIN. DEVILED BEEF OR FORK. Take slices ol cold roast beet or pork, lav them on hot coals and broil; season with pepper and salt; serve while hot with a small lump of butter on each piece. Mrs. Mary Simmons. I«p ♦ YECETABI STREET. KIR SEA. 4TC V D. W. SHERWIN .Has a Fine Line of. Flour, Feed and Groceries! CHOICE TEA AND COFFEE A SPECIALTY. The Best Patent Bread and Pastry Flour! CHOICE CIGARS AND TOBACCO, &c. Our goods are all fresh, and will be sold at small profit. Opposite Haven House Park, Main St., Canton. Biskits, Bred, Pize, Kakes & Doknuts ARE FINE THINGS TO HAVE AROUND, S y w°a u „ t PHOTOS! ri" £" WELL5! There is nothing in the Photographic line which he is not able to supply. Not "A.s^ Good", but The Be^t ! 19 CROQUETTES. Raw pork chopped fine two cups, one medium sized onion chopped fine, teaspoonful powered sage, one cup bread soaked until soft, salt and pepper to taste, two eggs beaten light; mix thoroughly into small flat cakes; roll in flour or crumbs, and fry in hot lard. MRS. F ANNIE HODSKIN. BROILED SWEETBREADS. Soak an hour in salted water; drain; parboil; then rub well in butter and broil; turn often, and each time they are turned roll them in a plate of hot melted but- ter, so they need not become hard and dried. Mrs. Oliver. BROILED CALF'S LIVER WITH BACON. Procure a nice calf's liver; cut in thin slices and pour boiling water over it; boil over a clean fire, with thin slices of breakfast bacon ; season with butter, salt and pepper. MRS. T. S. C. MEAT LOAF. One pound of veal or beef steak chopped fine; three eggs, six crackers rolled fine, one tablespoon of salt, one of sage, one of butter, four of sweet milk, one tea- spoon of pepper; mix all together well and bake in a round tin; baste well with butter and water when be- ginning to brown; bake one- half hour in a moderatelv hot oven. Mrs. G. E. Forbes. . DUMPLINGS FOR POTPIE. Two cups flour, one cup sweet milk, two teaspoon- tuls baking powder. Stir and drop from spoon ; cover and cook twenty minutes. MRS. J. J. MATTESON. 20 PRESSED VEAL LOAF. Three pounds chopped veal, six crackers or bread crumbs, one pound fat pork, two eggs, sage, salt, pep- per, two-thirds cup milk, one-half cup butter; mix well, bake two hours in moderate heat; shape in a loaf, bake in earthen dish. Mrs. James Rowland. MEAT CROQUETTES. One pint cooked meat, chopped fine, one pint of milk, three heaping tablespoonfuls of flour, three tablespoonfuls butter, one and one-half teaspoonful salt, three-fourths teaspoonful celery salt, one saltspoon mace, a piece of onion or one-half teaspoonful of onion juice, one tablespoonful of chopped parsley, a dash cayenne pepper, two eggs, one pint of dried bread crumbs; scald the milk; cook butter and flour to- gether till smooth and frothy ; add milk gradually, making a stiff white sauce; mix with meat making mixture a little thinner than can be handled ; add sea- soning and mix thoroughly; spread on plate and set away to cool. (This can be made the day before using.) Beat eggs until smooth, sprinkle sifted crumbs on the bread-board. Take a heaping tablespoonful of mixture, roll in crumbs and flatten ends in crumbs, dip croquettes in the beaten egg, taking care to cover every part with the egg\ remove croquette from egg with a wide knife; roll croquette in crumbs again, flattening ends with knife. (These can be prepared some hours before frying. ) Fry in hot lard ; dry on brown paper; have tat hot enough to brown a piece of bread in forty seconds; should take one minute to cook the croquettes, and send to table immediately. (This is very nice.) Nora ATWOOD. 2 I PLAIN CROQUETTES That require but a few moments to make out of "left overs" and make a nice breakfast dish. One cup of cold mashed potatoes, three or four tablespoonfuls of finely chopped cooked meat, one beaten egg, one tea- spoonful of butter; season with salt and pepper, add other seasonings it desired ; mix all together, mold either round or oblong in shape, and roll in flour; fry in hot lard; when browned they are cooked; dry on brown paper. Mrs. I. M. Atwooi>. CHICKEN CROQUETTES. One solid pint of finely chopped cooked chicken, one tablespoonful of salt, half a teaspoonful of pepper, one cupful of cream or chicken stock, one tablespoonful oi flour, four eggs, one teaspoonful ot onion juice, one tablespoonful ot lemon juice, one pint of breadcrumbs, three tablespoonfuls of butter. Put the cream or stock on to boil; mix the flour and butter together and stir into the boiling cream, then add the chicken and sea- soning; boil for two minutes and add two of the eggs well beaten ; take from the fire immediately and set away to cool; when cold shape and try. Miss Parloa. RICE CROQUETTES. ( )ne large cupful of cooked rice, half a cupful of milk, one egg, one tablespoonful of sugar, one of but- ter, half a teaspoonful of salt, a little nutmeg. Put milk on to boil and add rice and seasoning; when it boils up add the egg well beaten; stir one minute, then take off and cool; when cold shape and roll in egg and crumbs; fry in boiling fat. Miss PARLOA. 22 POTATO CROQUETTES. Mash boiled potatoes fine, stir into them the yolk of one egg with salt, pepper and make them into cro- quettes, dip them into a beaten egg, roll in cracker crumbs and brown in a quick oven or fry in lard. Mrs. Davis. MACARONI WITH CHEESE. Break one-quarter of a pound of macaroni in three- inch pieces and put into three pints o( boiling salted water; boil twenty minutes or until soft; drain and pour cold water through it to cleanse and keep it from sticking; cut into inch pieces; put in a shallow baking dish and cover with a white sauce, made with a cup and a half of hot milk, one tablespoonful of butter and one tablespoonful of flour, cooking according to direc- tions for white sauce; add half a teaspoon of salt; mix two-thirds of a cup of fine cracker crumbs with a third of a cup of melted butter, and sprinkle over the top; bake until the crumbs are brown. If cheese be liked, one-half a cup of grated cheese, put part of it with the macaroni, remainder with crumbs. Boston Cook /look. ESCALLOPED VEAL. Boil until tender four or five pounds of veal cutlet, when cold, cut or chop into small pieces ; butter a baking dish ; cover the bottom with a layer of the chopped veal; add a layer of cracker crumbs; season with salt, pepper and butter; continue this until all is used; have the last a layer of crumbs ; fill the dish with milk and bake three-quarters of an hour. Mrs. C. J. Perkins. 23 POTATO CROQUETTES. Pare, boil and mash six good sized potatoes; add one tablespoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two eggs well beaten, salt and pepper to taste. Let the mixture cool slight- ly, then shape; roll in egg and crumbs and fry. Miss Parloa. BEEF LOAF. Grind on a sausage grinder three pounds of lean beef, and one-fourth of a pound of salt pork ; add to it one teacupful of cracker crumbs, three eggs well beaten, two teaspoonfuls of salt, one teaspoonful of pepper; mix well, and pack tightly in a small bread- pan which has been well greased; sprinkle crumbs over the top ; bake two and one-half hours ; baste while baking with one tablespoonful of butter dissolved in one teacupful of boiling water ; slice when cold. Mrs. Alvin Ames. T he People's Furniture House Carries the MOST COMPLETE LINE OF FURNITURE,— all modern styles and best finish, — at the LOWEST prices ever quoted in this county. REPAIRING neatly done and satisfaction guaranteed. Matthews Block, Canton. M. M. Matlaw, Proprietor. •••• •••• •••• •••• J MOTHERS J J BUY THEIR k j Children's Clothing ; * AT f t ^ t Remington's Corner Clothing House f J MINER BLOCK, CANTON. \ •••• •••• •••• •••• JAMIESON BROS. Are Headquarters for HARDWARE! TINWARE — Plumbing and Heating Work. — Agents for- the eel e t>r-eitecA Magee F?.-^i i~i gr« Einci Qtiiolimeal Gasoline SSto-ve:-*. SALADS AND SAUCES. APPLE AND CELERY SALAD. One day at the house of a charming friend From dishes of dainty blue, 1 ate something- good, which puzzled me much; The secret I'll tell to von. "This looks like salad, my dear," said I, "'Tis celery surely I see; And mayonnaise, yellow and thick and rich — What may this rare flavor be?" "A firm spicy apple," she said with a smile, "Cut into pieces, like dice. 1 used equal parts, with celery white, And my salad was made in a trice." Harriet L. Russell. HOLLANDAISE SAUCE, FOR BAKED OK BOILED FISH. One-halt cup butter, yolks oi two eggs, juice ot one- half lemon, one saltspoontul salt, one-fourth saltspoon- ful cayenne pepper, one-hall cup boiling water; rub the butter to a cream in a small bowl with a wooden or silver spoon; add the yolks, one at a lime, and beat well; then add the lemon juice, salt and pepper ; about five minutes before serving, add the boiling water, plaee the bowl in a saucepan oi boiling water and stii rapidly until it thickens like boiled custard ; pour the sauce around the meat or fish. Mrs. Lincoln". 26 LETTUCE SALAD. One large head of lettuce ; wash each leaf separate- ly ; shake free from water; cut or tear them in large pieces; mix the French dressing with them when ready to serve. M. s. OYSTER SALAD. Boil fifty oysters in their own liquor until they are plump ; skim them out, and stir into them three table- spoonfuls of vinegar well seasoned with pepper and salt; prepare a pint of cut celery, and when ready to serve, mix the oysters with celery, and add any good cooked salad dressing, made without sugar; garnish with celery leaves. Mrs. T. M. Wells. WHITE SAUCE FOR VEGETABLES, CHICKEN, EGGS, ETC. One pint milk or half milk and half white stock, two tablespoonfnls of butter, two heaping tablespoonfuls of flour, one-half teaspoonful salt, one-half saltspoonful pepper. Heat the milk over hot water; put the but- ter in a granite saucepan and stir till it melts and bub- bles, be careful not to brown it; add the dry flour and stir quickly till well mixed; pour on one-third of the milk; let it boil and stir well as it thickens, tip the saucepan slightly to keep the sauce from sticking; add another third of the milk, let it boil up and thicken and stir vigorously till perfectly smooth ; be sure that all the lumps are rubbed out while it is in this thick state, then add the remainder of the milk; let it boil, and when smooth add the salt and pepper, using more if high seasoning be desired. Boston Cook Book. 27 CHICKEN SALAD. Cook until tender one chicken ; remove all bones while warm ; when cold cut in small pieces, adding half as much celery as you have chicken; mix with one recipe of French dressing given; do not mix until just before serving; keep on ice until ready to serve; garnish to suit taste with whipped cream in center of dish. S. C. POTATO SALAD. One layer of cold boiled potato, a sprinkling of onion, one hard boiled egg cut in slices, pepper and salt. One-third of the dressing given below, then re- peat until you have three layers, using any kind of tender meat, chicken or fish in each layer if desired. Dressing — Yolk of one egg, beaten; add one-halt tea- spoon dry mustard, three tablespoons of cream — sweet or sour — added slowly, beating constantly; add one tablespoon vinegar, white of egg, beaten; set in cool place until time to serve. S. c. SOUR CREAM SALAD DRESSING FOR VEGETABLES. One cupful sour cream, one teaspoonful of salt, a dust of cayenne, one tablespoonful ol lemon juice, three tablespoonfuls of vinegar, one teaspoonful of sugar. David. FRENCH SALAD DRESSING. Three eggs, one teaspoon black pepper, one table- spoon mustard, one teaspoon salt, coffee cup vinegar. Beat eofofs, add other ingredients; when smooth cook until it thickens; when ready to serve add one-half cup whipped cream, or more if you have it. MRS. T. C. 2 8 LETTUCE DRESSING. One cup vinegar, one tablespoon, or more if desired, of olive oil, two tablespoons granulated sugar, pepper and salt to laste. Serve lettuce with hard boiled e^s, using dressing same as plain vinegar. David. FRENCH SALAD DRESSING. Three tablespoonfuls of oil, one of vinegar, one salt- spoonful of salt, one-half saltspoonful of pepper: put the salt and pepper in a cup, and add one tablespoon- ful ol the oil; when thoroughly mixed add the re- mainder of the oil, and the vinegar. This is dressing enough for six persons. Add a little onion juice to the dressing if you like. New Look Hook. MADE MUSTARD. Four tablespoonfuls of best mustard, two teaspoon- fuls celery salt, two teaspoonfuls sugar, two teaspoon- fuls salad oil, one teaspoonlul pepper, vinegar to make a smooth paste. Mrs. A. Z. Squires. FRENCH MAYONNAISE SAUCE. For 20 to 25 persons. Four hard boiled eggs (twen- ty minutes is the right time to boil them), pulverize the yolks when perfectly cold; add two raw yolks and stir until smooth ; pour in it, drop by drop, one pint of olive oil stirring all the time in the same direction and very slowly and regularly and with a wooden spoon. Dissolve in a separate bowl one teaspoon of English mustard in a little cold water; add to that about one teaspoon of salt, some black and red pepper and one teacup of vinegar; pour it slowly into the mayonnaise stirring it in, and stopping or adding to that seasoning according to taste. Mrs. Liotard. 2 9 GERMAN MAYONNAISE SALAD DRESSING. Beat two ounces <>l butter to a cream ; boil four eggs twenty-five minutes, take the yolks, rub them fine with a silver fork or spoon, and mix with the but- ter; add the yolks of three eggs raw, salt to taste, lour tablespoonfuls of best olive oil, (a few drops at a time); one tablespoonful of vinegar and one of lemon juice; put on the ice to harden and add one gill of cream, whipped, just before using. Mrs. A. Z. Squires. T A ' I YOUR ATTENTION is called to the artistic L^/£tCllCS manner in which SHIRTWAISTS, LADIES' * COLLARS and CHEMISETTES are laundered at the CANTON STEAM LAUNDRY. Also, we will launder your LACE CURTAINS to look as good as new and GUARANTEE no injury to the finest fabric. We become responsible for all injury to goods while being laundered. We respectfully solicit a share of your patronage CANTON STEAM LAUNDRY, ?£%££%££& <^E. E. STEVENS^ lBool\ and Stationery <§)tore MAIN STREET, = = CANTON, N. Y. A Fine Line of Stationery and Blank Books Constantly on Hand Wall Paper and Window Shades a Specialty PICTURES FRAMED ON SHORT NOTICE Hammocks, Croquet Sets, Baby Carriages, Wagons, Sleds, Skates, Base Ball Goods, — and, in fact, all kinds of Sporting Goods, — con- stantly on hand. You will find my prices right. ive me a call. E. E. STEVENS. E. L. H E ATO N batches and „^ w Diamonds! LATEST NOVELTIES IN JEWELRY AND SILVERWARE- Fine Wa,c„ "jg^ Mai]1 $U Q^^ N . y. VEGETABLES. HERB OR ONION OMELET. Six eggs, one teacup milk, one tablespoon flour, one tablespoon melted butter, few sweet herbs or onion tops chopped fine, salt and pepper ; separate whites and yolks of eggs; beat yolks, to which add milk, but- ter, flour wet to paste; add herbs and salt; beat whites of eggs, add last; pour into hot, well buttered frying pan and stir gently with flat knife until thickens, taking care not to strike knife through to pan ; double over one-half and serve at once. Mrs. Dr. Hawley. BAKED CABBAGE. Cut cabbage half as fine as for salad ; put in porce- lain dish, season with pepper and salt, adding milk until cabbage is nearly covered ; bake one hour. Corn can be cooked the same way. Miss Edna Hurd. PEAS WITH CREAM SAUCE. Put one quart of peas in a kettle of salted boiling water and cook fifteen minutes; drain, put a table- spoonful of butter in a saucepan ; add a tablespoonful of flour, mix ; add a cup of milk; stir constantly until boiling; add salt, pepper and then the peas; stand over boiling water about five minutes and serve as gar- nish to baked, broiled or fried sweetbreads. Mrs. S. T. Rorers Cook Book. 32 POTATO PUFFS. One quart, mashed potato, one cup (small) butter, one cup sweet milk, teaspoon salt; have potato fresh boiled ; mash ; add butter, milk and salt ; beat four eggs separately and add last ; bake twenty minutes. Mrs. J. Stanley Ellsworth. CREAM POTATOES. Cream two tablespoons of flour with a piece of but- ter the size of an egg. Put one-half pint ot milk on stove; when it is just warm stirin two eggs well beaten and flour and butter; then stir in chopped potatoes (salted), and let come to a boil. Mrs. D. S. Rick. POTATOES DUCHESSE. Boil and press through a sieve half a dozen fine po- tatoes, there must be no lumps; add a gill of thick sweet cream, the yolks of three eggs, pepper, salt and a pinch of nutmeg ; the mixture must be thoroughly smooth. Take a tablespoonful at a time and form in- to a ball; brush the top well with beaten tgg; set in the oven until a light brown. Mrs. L. R. Curtis. STUFFED TOMATOES. Choose large, smooth tomatoes, slice off the stem ends and with the finger scoop out the seeds ; put a cup of stale bread crumbs in a bowl ; add a tablespoon- ful of chopped onion, halt teaspoonful of salt, dash of pepper, and a tablespoonful of melted butter; fill the tomatoes with this stuffing, heaping it in the centre; place them in a bakingpan, and bake in a quick oven thirty minutes; lift them carefully with a cake turner, place on a hot dish and serve. H. A. W. COWEN. 33 SARATOGA CHIPS. Cut into very thin slices, put them into water over night, rinse in cold water, and dry with towel; fry light brown in smoking hot lard and dust salt over them. s. T. R. FRIED SQUASH. Pare and cut into slices a quarter of an inch thick; dust with pepper and salt; dip in egg, then in bread crumbs; put lard into pan ; when hot put in squash; brown on one side, then on other, adding more lard when needed; drain on brown paper; serve hot. Irene Lewis. ESCALOPED APPLES. Slice apples thick; a layer of apples in baking dish, with a sprinkling of flour, butter and brown sugar to taste; another layer of apples and proceed in like man- ner until dish is full ; bake two hours, covered. S. C. RECIPE FOR CANNING CORN. Take nice tender green corn, cut from the cob and with the back of the knife scrape the cob to get all the sweetness possible. Use perfect jars, sweet and clean. Put in the corn, pack tightly with the small end of your potato masher ; when the jar is full put on the coyer and screw as tightly as you can with the hand ; put a cloth in the bottom of your wash boiler, lay in the jars, putting cloths between to prevent them break- ing when the water boils; cover with cold water, put on the stove and boil three hours without ceasing; then remove them and tighten as tight as possible with the can wrench ; keep in a dark, cool place; it is well to pack them in sand. Mrs. M. R. FOLSOM. 34 ESCALOPED ONIONS. Boil till tender, six large onions, afterwards separate them with a large spoon, then [.lace a layer of onions and a layer of bread crumbs, alternately, in a pudding dish; season with pepper and salt to taste ; moisten with milk; add small hits ol butter; put in oven to brown. s ( . RICE FRITTERS. One and one-half cups boiled rice, two eggs beaten together, flour enough to hold ingredients together, pepper and salt, fry in hot lard. s . C. CORN FRITTERS. To one pint of grated green corn add one vgg beaten, one small cup flour, one-half cup butter, (cream is better) salt and pepper, mix well, fry in hot lard till light brown. s ( . FRENCH FRIED POTATOES. For three people. Pare and cut lengthwise into six equal parts lour medium sized potatoes. Let stand in cold water an hour or more; drain and wipe dry ; cook about ten minutes in a kettle of hot fat, being careful not to let them get too brown; sprinkle with salt and serve immediately. Mrs. II. LlOTARD. PIES, PUDDINGS AND SAUCES. PIEPLANT PIE. One cup sugar, well beaten with yolks oi two eggs; add one pint of pieplant; bake with one crust, then spread beaten whites, with tablespoon sugar over top; return to oven a lew moments. Mrs. Richards. PIEPLANT I'll-;. Cover plate with crust, leaving crust two inches larger than plate; fill with pieplant ; add two cups <>l sugar, with one tablespoon of flour mixed with it; add upper crust, turning lower crusl over top one, pressing it firmly so juice will not run out; bake slowly. MRS. s. c. MAPLE SUGAR PIE. Line a pie plate and place in it one large cup of ma- ple sugar broken in small pieces, one-half cup of butter; beat one-hall cup sweet cream and one egg lightly, and add to pie; bake with an upper crust. MRS. I I ENRY I [OSLEY. APPLE PATTIES. Line patty pans with pie crust ; stew apples ; sweeten to taste; till patties; sprinkle cinnamon over top; bake twenty minutes. Sauce — One cup sugar, butter size of egg, cup boiling water; boil five minutes; serve patty hot in side dish, with two tablespoons ol sauce over each patt v. S. C. 36 RAISIN PIE. One cup chopped raisins, four tablespoons vinegar, one tablespoon corn starch, one cup boiling; water, one cup sugar, salt ; mix together, cook on stove, s. c. APPLE PIE. Stew apples day before using; chop very fine in earthen dish ; sweeten to taste; add beaten yolk of one egg, butter half size of walnut; season with grated lemon rind ; bake with one crust ; add beaten white, and brown. s c PUMPKIN PIE. One-half cup stewed and sifted pumpkin, one egg, one cup sugar, pinch salt, one-fourth teaspoon each gin- ger and cinnamon, one pint milk; grate a little nutmeg on to P- Mrs. II. Johnson. PICNIC PIES. One cup raisins seeded, piece of citron four inches square chopped together; put in a bowl and add juice and grated peel of one lemon ; one egg beaten light with one cup sugar. This makes filling enough for eight turnover pies. Mrs. Geo' W . Seymour. LEMON TARTS. Bake pie crust in patty pans; make filling with one cup boiling water, one tablespoon flour; cook in double boiler until it thickens; add one cup sugar, with juice and grated rind of one lemon; stir together; set aside to cool, then fill crusts ; add beaten whites with tablespoon sugar over top, and brown in oven; this will make ten tarts. s c 37 BLACKBERRY PIE. Line a plate with puff paste, cover the bottom with fresh, ripe blackberries, and pour over them a custard prepared the same as for custard pie. Mrs. J. A. Clark. LEMON PIE. Yolks of two eggs, one cup sugar, grated rind and ]uice of one lemon, two tablespoons corn starch, mixed with a little cold water, and cooked in one cup of boiling water. The whites of two eggs with a table- spoon of sugar for frosting. Mrs. Thomas Miller. SOUR CREAM PIE. One egg, one cup of sugar, one cup of sour cream, one-half cup ol chopped raisins, one-half teaspoonful of cloves, one-half teaspoonful of cinnamon. Mix in- gredients well together and bake in two crusts. Mrs. X. Lewis. LEMON PIE. Take one large lemon, juice and grated rind, one cup sugar, and butter size of an egg, in a bowl, stir a tablespoon of cornstarch into just enough cold water to make it smooth, then add a cup of boiling water; set on stove; when it begins to boil, pour it over the butter and sugar; stir in the lemon; when cooler stir in the beaten yolks of two eggs; pour this into the crust, which should be ready ; bake as custard pie; beat whites of eggs to stiff froth ; add one tablespoon of pulverized sugar; put over pie when taken out ol oven; set back and blown slightly. Mrs. John \Y. Simmons. 3« DATE PIE. Si one one pound dates, stew them in a little water, then put through a sieve. For one pie use a cup and a half of the dates, two eggs, salt, and a little milk; season with cinnamon an 1 a very little snne-er Mrs. J. C. Keeler. CHOCOLATE PIE. Four tablespoons of grated chocolate, one cup sugar, yolks of two eggs, butter size of walnut, one cup milk, two tablespoons cornstarch ; stir sugar and eggs to- gether; add chocolate, butter, milk and cornstarch; place on the stove; stir until it boils ; bake the crust, I hen add the filling; cover with a frosting made as fol- lows; beat whites of two eggs with four tablespoons of sugar; set in oven to brown. Zona Nickerson. SOUR CREAM PIE. One cup thick sour cream, pinch of salt, one agg, one-half cup sugar, scant, teaspoon of flour, one-half cup raisins; beat cream, sugar and flour together ; lay the raisins round on the top; bake with two crusts. Mrs. Jas. Rowland. TOMATO FILLING FOR PIES. One peck green tomatoes, peeled and chopped, five pounds brown sugar, two pounds raisins, two lemons, two tablespoonfuls each of cinnamon, cloves and all- spice, one tablespoonful salt; chop tomatoes; add sugar and boil three hours; add raisins, stoned and chopped and lemons twenty minutes before done. Can for winter use. Cora McIntosh. 39 CREAM PIE. One cup sour cream, one scant cnj) sugar, one cup raisins, stoned and chopped, one tablespoon flour, yolks of two eggs, reserving whites for top; bake with one crust. Mrs. J. A. Clark. ORANGE PUDDING. One-half box gelatine dissolved in one cup cold water, add one cup boiling water, rind of one and juice of four oranges and juice ot two lemons, two cups sugar; when partly cooled, slice three oranges and add, mould, and serve with boiled custard, made of one pint milk and yolks of three eggs, one-hall cup sugar and one-half tablespoon cornstarch; flavor with orange. E. M. ORANGE PUDDING. Take five oranges, peel, seed and cut into small pieces, sweeten with one coffeecup sugar; have a pint of milk boiling hot; add the yolks of three eggs, well beaten, one tablespoon ol cornstarch, madesmooth with a little cold milk; stir all the time, and as soon as thickened pour over the fruit; beat whites to froth, adding a tablespoon of sugar, and spread over the top for frosting; set in oven a few minutes to harden; serve cold or hot (better cold) for dinner or supper; berries or peaches can be substituted for oranges. Mrs. Kate Hitchcock. PUDDING SAUCE. One enp butter, one egg, one cup sugar, four table- spoons boiling water. Cook fifteen minutes; when cold beat with egg beater ten minutes. Mrs. J. W. Simmons. 4 o A Golden Recipe ^fe. When wishing PHOTOS which are in every ■?A^* way the Best, — being Artistic in each and every particular, call at RUNIONS' Photo £«^; Parlors, opposite the park, Canton, N. Y., " and you will surely never regret it. COAL! A - J- Lake. Opera House Bldg. Bullis Fancy Store, Headquarters for Embroideries And Embroidery Materials . . . A r^r>;F3 I^INE: OF Ladies' Underwear, Hosiery, Gloves, VEILINGS AND NOTIONS. "V^ill fc» e kept ora Seile. Mail Orders will Receive Careful Attention. 4i STEAMED PUDDING. One pint bread crumbs, one cup molasses, one egg well beaten, one cup cold water, one cup flour, one teaspoon cinnamon, one teaspoon soda, one teaspoon cloves, one teaspoon allspice, salt. Steam three hours. MRS. J. W. s. MINCE-MEAT. Six pounds of round of beet, boiled until tender, when cold chop fine, two pounds beef suet chopped, one-half peck nice apples, three pounds raisins, stoned, three pounds currants, one pound citron, one and one- half pounds sugar, one pint molasses, three grated nutmegs, four tablespoons of cinnamon, two lemons, two oranges, juice and rind, one pint boiled cider, and add more when making pies if not moist enough. Mrs. George Robinson. GRAHAM PUDDING. One cup molasses, one cup sweet milk, one cup raisins, two cups graham flour, one teaspoonful soda, one teaspoonful butter, one egg. Steam three hours. Mrs. Alvin Aldrich. ALMOND PUDDING. One pint of milk, two eggs, two heaping tablespoons maple sugar, one heaping tablespoon cornstarch, flavor with almond; cook milk, sugar and cornstarch in double boiler, adding yolks of eggs when boiling ; pour into pudding dish; cover with meringue made with whites of the eggs, and browned in oven ; to be served cold. A nice dessert on a holiday. M. A. ATWOOD. 42 GRAHAM PUDDING. One cup molasses, one cup sweet milk, two cups graham flour, one tablespoonful melted butter, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg-, raisins and currants to suit. Steam three hours. To be eaten with brandy sauce or sweet cream. E. A. Sherman. RASPBERRY CUSTARD PUDDING. Boil one pint of milk and stir into it two tablespoon- fuls of cornstarch wet with a little cold water; then add two eggs beaten with half a cup of sugar ; put one cup of fresh raspberries or raspberry jam in the bottom of a dish and pour the custard over it ; eat warm, but not hot, with sugar and cream. Mrs. D. S. Rice. STRAWBERRY COTTAGE PUDDING. One-half cup butter, three-fourths cup sugar, one egg, two cups flour, one cup milk, two teaspoons baking powder; cream butter, add sugar gradually, add beaten egg, add flour with baking powder, alter- nately with milk; beat well together; pour into but- tered pan ; bake about thirty minutes in a moderate oven ; cut in squares and serve with stewed and sweet- ened strawberries and cream. Mrs. Chas. B. Hawley. BLACK PUDDING. One cup black molasses, one egg, three-fourths cup warm water, one teaspoon soda, two full cups of flour. Sauce — Two eggs, one cup sugar, one tablespoon but- ter; beat all together. Zona Nickerson. 43 PRUNE PUDDING. Three-tourths pound < >f prunes stewed and sweetened; remove pits, cutting prunes somewhat; beat the whites ot tour eggs, adding prunes gradually, heating constantly; turn into a pudding dish; bake twenty minutes; serve with whipped cream. Mrs. Robert H. Sackrider. BAKED INDIAN MEAL PUDDING. One pint sweet milk, butter size of egg, one-half cup meal, two eggs, one-half cup raisins, one-half cup brown sugar; scald part of the milk, stirring in the meal while boiling, then add remaining milk; pinch ot salt and other ingredients; turn into a buttered dish; bake slowly from one to one and a half hours; stirring once in a while the first half hour; serve with whipped cream. Mrs. Ernest Sims. EGG SOUFFLE. One cup scalded milk, two tablespoonfuls flour, one tables'poonful sugar, thicken, then cool, and add the whites and yolks ot tour eggs beaten separately, a pinch ol salt; bake about twenty-five minutes. To eat with sauce made of one egg, one cup sugar, two tablespoon- fuls of vinegar, flour and nutmeg. Mrs. Ada Diks. BOILED CORN MEAL PUDDING. To one quart of boiling milk, stir in one pint and a hall of Indian meal well sifted, teaspoon salt, cup ol molasses, half cup chopped suet, and one teaspoon of soda, dissolved in a little water; tie tight in a cloth, allowing room to swell, and boil tour hours; serve with sweet sauce, or whipped cream. s. C, 44 RICE PUDDING. One pint milk, one pint water, four large table- spoons of rice, two large tablespoons sugar, one-hali cup raisins, one" tablespoon of butter; salt and flavor with nutmeg; bake one hour or until the rice is well cooked; beware not to let it bake dry, or overdone, as it should be milky when taken from the oven, and as it cools become creamy. M. A. Atwood. INDIAN PUDDING. Add to one quart boiling milk, two well beaten eggs, three tablespoons of Indian meal, one tablespoon flour, a little salt; beat with an egg-beater; bake three- quarters of an hour; serve with sugar and cream. Mrs. George L. Gay. SNOW PUDDING. One ounce gelatine, whites of three eggs, one cup sugar, juice of three lemons; put gelatine in a pint of cold water and let it stand for ten minutes, then put it over hot water and let it melt up, then beat it to a stiff froth with an egg beater, and add sugar, lemon juice, and whites of eggs beaten to a stiff froth ; make the yolks up into a soft custard, and serve on the pud- din §"- Mrs. D. S. Lynde. APPLE TAPIOCA PUDDING. Soak one cup of tapioca two hours in water, then add one quart of water, one teaspoon butter, teaspoon lemon extract, pinch salt, enough apples to fill the dish, pared and halved; cut out the core and fill the hollow left with sugar; bake until the apples are soft; serve with shaved maple sugar and cream. Mrs. 1. M. Atwood. 45 SUET PUDDING. One cup suet, chopped, one-half cup sugar, one-half cup molasses, one cup sour milk, one cup currants, three cups flour, two eggs, one teaspoon of soda; season with cloves and cinnamon; steam three hours and serve with hot sauce. M. C. ATWOOd. PRUNE PUDDING. Stew one pound of nice prunes till very soft and the juice very thick; take out the stones, and cut the prunes in small pieces; beat to a froth the whites of lour eggs; mix with prunes, and bake till there is a nice brown crust on top; to be eaten when cold, with cream whipped, sweetened, and flavored with vanilla. Mrs. H. Liotard. FRUIT PUFFS. One pint flour, two teaspoon! ids baking powder, a little salt, about one pint milk, to make a thin batter; grease teacups, and put a spoonful of batter, then one of fruit, fresh or canned, another of battel", till about half full; steam about twenty minutes; eat with rich milk or cream, sweetened and flavored with vanilla, or the following sauce: Two eggs, one cup sugar, one- third cup butter, beaten to a cream, one cup hot milk. (Very nice.) Mrs. Wm. Ives. STEAMED GRAHAM PUDDING. One cup molasses, one cup sweet milk, one and one-hali teaspoons soda, two teaspoons cinnamon, one- hall teaspoon nutmeg, cup raisins, two and one-half cups flour; mix in the order given; steam (wo and one-hali hours; serve with whipped cream, adding sugar to taste. s. c. 4 6 SPONGE PUDDING. One-half cup Hour, one-half cup sugar, one pint sweet milk, one-fourth cup butter, four eggs, salt; stir sugar and flour with milk, taking care that no lumps are left in; cook in double boiler until like pan- cake batter, then add one-fourth cup butter; salt ; cool; add eggs beaten separately; set dish in pan of hot water; bake one hour; serve hot with any good pud- ding sauce. s _ c STEAM BATTER PUDDING. One cup milk, one egg, three tablespoons melted but- ter, one pint flour, three teaspoons baking powder; beat egg; add milk, then butter; flour with baking powder; salt ; put in dish half of your batter, then a layer of apples or any fruit, then batter; steam one hour; serve with sauce or cream ; drain most any kind of canned fruit, using fruit in pudding, and juice for sauce, stirring in a little flour to thicken, then add a small piece of butter; cook; serve hot. s. S. C. PUDDING SAUCE. Yolks of two eggs beaten very light, one cup of sugar, one tablespoon of flour, add these to the beaten yolks, then one-half cup boiling milk in which one tablespoon of butter has been melted; flavor, and add the well beaten whites of the two eggs; serve im- mediately. H. B. Hinckley. PUDDING SAUCE. One egg beaten very light, with one cup of sugar; flavor, and add a little hot water; serve immediately.' H. B. H INKLE V. CREAMS AND JELLIES. LEMON SHERBERT. One quart of milk, one pint, of sugar, juice of three lemons; mix lemon juice and sugar, then put in the milk, slowly; freeze. LENA A. CORBY. ICE CREAM. One quart of milk, three eggs, sugar and flavoring to taste; put milk on to boil over kettle of water; when at boiling point stir in sugar and a little salt; have the yolks well beaten, and when sugar is dis- solved, pour over the eggs, beating- briskly ; pour back into pail, Stirling constantly until it begins to thicken; take out and add the beaten whites; when ready to freeze add one quart of cream, whipped. Mrs. Cleland Austin. PRUNE JELLY. Wash one quart prunes; soak over night in water enough to more than cover; soak two ounces of gela- tine in cold water enough to cover; in the morning boil the prunes in same water; when tender remove stones; lav prunes in a mould, then add gelatine to prune water; juice and grated rind ol two lemons; sweeten to taste; boil five minutes slowly; strain through flannel into prunes; when cold eat with sugar and cream. Mrs. H. L. MATTESON. 4 8 ICE CREAM. One quart of cream whipped stiff; thin with one pint oi milk; one cup of sugar, one tablespoonful of vanilla; freeze. Sue M. Heatox. SPANISH CREAM. One-half box gelatine put in one pint cold milk; set dish in hot water till dissolved ; sweeten to taste, and add the beaten yolks of three eggs; flavor with vanilla; beat whites to a stiff froth and add to custard while hot; beat with egg beater ten minutes; eat with sugar and cream. Mrs. Ada Dies. STRAWBERRY MOOSE. One-half box gelatine, one pint strawberry juice, one pint sweet cream; mould; serve with whipped cream. PINEAPPLE SHERBET. One can grated or one pint fresh fruit, one pint sugar, one pint water, one tablespoon gelatine; in using fresh pineapple be careful to remove all the eyes. Mrs. Lincoln's Cook Book. ICE CREAM. One quart milk, two cups (small) sugar, one table- spoon flour, two eggs; set milk on stove in double boiler; add sugar and flour: cook until flour is well done; add beaten yolks, with a little cold milk stirred into them; stir thoroughly ; take from stove ; salt; strain; set in cold place; when ready to freeze add one tablespoon vanilla, one quart whipped cream and beaten whites; this makes one gallon when frozen. Mrs. Parloas Cook Book. 49 LEMON SHERBET. One tablespoon gelatine, two cups sugar, one quart water, juice of six lemons ; when partly frozen add beaten whites ol four eggs. s. C. COFFEE JELLY. One-half box gelatine, one pint coffee, two cups sugar, fruit; soak the gelatine in water until soft; pour coffee hot, over sugar; add gelatine; strain into mould, adding any fruit suitable if desired ; serve with whipped cream. s. c. CIDER JELLY. Two pounds sugar, one pint cider, one pint cold water, one package Coxe's gelatine, juice of two lemons and grated rind of one, one quart of boiling water, one good pinch cinnamon ; soak the gelatine in the cold water for one hour; add to this the sugar, lemons and cinnamon; pour over all a quart of boiling water and stir till the gelatine is thoroughly dissolved; put in the cider; strain through a double flannel bag- without squeezing; wet your moulds with cold water and set the jelly away in them to cool and harden. Mrs. Liotard. 5Q Perhaps You Didn't Know that we sell the finest Flavoring Extracts in any quantity, and guarantee their strength and purity Vanilla, Lemon, Orange, Pineapple, Almond, Strawberry, Raspberry, Banana. Of Course You Do Know_^^ CREAM OF TARTAR, ° ur SODA, GINGER, &c are the best that money can buy or care and experience can select. *~;r Your Money Back if You Want It. ~©a ....GEO. S. CONKEY.... CAKES AND CAKE FILLINGS. SCRIPTURE CAKE. One cup of butter Judges v, 25 Four cups of flour I Kings iv, 22 Three cups of sugar Jeremiah vi, 20 Two cups of raisins I Samuel xxx, 12 Two cups of figs I Samuel xxx, 12 One cup of water Genesis xxiv, 17 One cup of almonds Jeremiah i, 1 1 Six eggs Isaiah x, 14 One tablespoonful honey Exodus xvi, 21 One teaspoonful cream Exodus xii, 19 (Baking powder.) A pinch of salt Job vi, 6 Spices to taste 1 Kings x, 10 Follow Solomon's advice for mak- ing good boys and yon will have a good cake Proverbs xxiii, 1 3 Mrs. Ada Fry. NEW ENGLAND FRUIT CAKE. One package mince-meat, three tablespoonfuls New Orleans molasses; mix thoroughly; add two-thirds cup sugar, one-half cup butter, one egg, one teaspoon- ful of soda, dissolved in one cup cold coffee; add two and two-thirds cups flour, one teaspoonful vanilla; stir all the ingredients together briskly and bake slow- ly. (A little dried citron if one likes). Mrs. Chas. Twombley. 52 OCEAN CAKE. One cup of milk, two cups of sugar, one-half cup of butter, whites of five eggs, two and one-half cups of flour, two even teaspoons of baking powder; this makes a very nice loaf or layer cake. Mrs. Geo. Robinson. CREAM CAKE. One cup sugar, one cup flour, three eggs, yolks and whites beaten separately, two tablespoons cold water, two teaspoons cream tartar, one teaspoon soda; bake in two round tins; filling for cake, one pint cream whipped, two tablespoons powdered sugar, one tea- spoon vanilla. E . A. Sherman. WASHINGTON CAKE. One-half cup sugar, one-half cup molasses, one table- spoon melted butter, yolk of one egg, one cup sour milk, in which dissolve one teaspoon soda, one tea- spoon each cloves and cinnamon, one and one-half cups sifted flour, a little salt; bake in two layers, using white for frosting; try this, it is good. Mrs. Thos. Miller. FRUIT CAKE. Nine eggs, four pounds currants, four pounds raisins, one-half pound citron, one pound dates, one-half pound figs, one-halt cake chocolate, one pound black sugar one pound flour, three gills brandy, one and one-eighth pounds butter, one-half pound walnuts, one-half pound almonds, one teaspoonful each of mace, cloves, cinna- mon and nutmeg. This will keep until the youngest daughter is married. Mrs. D. S. Lvnde. 53 SPICE LAYER CAKE. Three eggs (yolks), one-half cup sugar, one-halt cup molasses, one-half cup sour milk, butter size of egg, one teaspoonful soda, one teaspoonful cloves, one tea- spoonful cinnamon, little nutmeg, one and one-half cups flour. Mrs. Cyrus Bassett. CIRCLE CAKE. Two cups of sugar, two-thirds cup butter, one cup milk, whites of four eggs beaten to a stiff froth, two coffeecups of flour, two teaspoons baking powder; bake in three layers, and use between either cocoanut, chocolate or fig paste. Fig filling — One-half pound figs, one cup water, one-half cup sugar; cook until thickens; when cool spread between. Mrs. J. S. Lee. DUTCH APPLE CAKE WITH LEMON SAUCE. One pint flour, one-half teaspoon salt, one and one- half teaspoons baking powder, butter size of an egg; sift flour, salt and baking powder together, then rub in the butter thoroughly ; beat one egg light with two- thirds of a cup of milk and stir into the dry mixture; spread one-half inch thick on a bakingpan ; pare and core and cut in eight pieces four apples and stick them into the dough in rows and sprinkle over them two tablespoons sugar, and bake quickly ; serve with sauce as follows: Two cups cold water, two cups sugar; when it boils add three teaspoons of cornstarch dis- solved in a little cold water ; take from fire soon as it thickens and add one tablespoon of butter and the rind and juice of one lemon, or one teaspoon lemon extract; serve hot. Mrs. H. E. Forbes. 54 ONE EGG CAKE. One cup sugar, one cup milk, one tablespoon butter, one egg, two cups flour with two teaspoons baking powder. GENA SQUIRES. FRUIT CAKE WITHOUT EGGS. Two cups sugar, one-half cup butter, one and one- half cups buttermilk, one and one-half teaspoons soda, two cups flour, one teaspoon of cloves, one teaspoon of cinnamon, one cup chopped raisins, nutmeg, small piece citron. Mrs. B. Ellis. FIG LOAF CAKE. One and one-half cups white sugar, two-thirds cup butter, two-thirds cup sweet milk, whites of six eggs,. two and one-half cups flour, two-thirds teaspoon soda, one and one-half teaspoons cream tartar, one pound figs cut in small pieces and dredged in the flour. Mrs. Ernest Sims. MOLASSES CAKE WITHOUT EGGS. One cup molasses, two cups flour, one-hall cup water, one-fourth cup butter, one teaspoon soda, one- half teaspoon ginger, one-half teaspoon cinnamon. M. C. Atwood. DRIED APPLE CAKE. One-half cup butter, one-half cup sugar, three eggs, one teaspoon cinnamon, one cup sou] - milk, one tea- spoon soda, three cups flour, one teaspoon cloves; soak one cup apple over night; chop and stew in one cup molasses; add apple to cake before all the flour is in ; one cup of raisins and currants if you like. Mrs. Geo. W. Seymour. 55 PATTY-PAN CAKES. One-half cup (large) butter, two-thirds cup milk, one cup (heaping) sugar, two eggs, two and one-halt cups flour with two teaspoons baking powder, one- half cup of raisins, one-half cup nuts. Mrs. V. P. Kipp. SPICED CAKE. Two eggs, one cup brown sugar, one-half cup but- ter, one-half cup molasses, one-half cup sour milk, two cups flour, one cup raisins, one teaspoon soda, one tea- spoon cinnamon, one-half teaspoon cloves. Mrs. E. E. Stevens. CAKE WITHOUT EGGS. One cup sugar, one cup thick sour milk, one cup chopped raisins, one-half cup butter, two cups flour, one teaspoon soda; spice to taste. Mrs. E. Martin. WASHINGTON CAKE. Yolk of one egg, one-half cup sugar, one-half cup molasses, one spoon melted butter, one teaspoon cin- namon, one teaspoon cloves, one cup sour milk, one teaspoon soda, one and one-half cups flour ; bake in three layers; use white of egg for frosting. Mrs. H. Tilly. OCEAN CAKE. One cup of milk, two cups sugar, one-half cup but- ter, whites of five eggs, two and one-half cups flour, two even teaspoons baking powder; this makes a very nice loaf or layer cake. Mrs. Geokge Robinson. 56 Man^a^Hopeless Battle Has Been Won by a Bright Thought. Many a Hasty Dinner. . Made a Victory by using Good Coffee. Poor Coffee will spoil a Good Dinner as quick as Rancid Butter will Good Bread. Our SPURR'S REVERE . . . . . . JAVA AND MOCHA Is pure, delicate, aromatic, delicious. It is ever a Good Cook's Strong Reliance. It's always fresh, because we can't keep it long enough for it to get old. With it you are always safe. Try it. Then, There's BUTTER! There's Bad, Indifferent, Good and Choice Butter. Any but the best is rank poison to a good liver. We keep CHOICE Butter. You can send in your orders, and if, when delivered, it is not "Choice", we will take it away without costing you a cent. All our GROCERIES are like our Coffee and Butter,— the best to be had. Cor. Main and Court Sts. W. J. DONALDSON. 57 POUND CAKE. One cup of egos, one cup of butter, one and one- hall cups of sugar, one and one-half cups of flour; stir butter and flour together; stir sugar and eggs to- gether, then stir these four together; add strips oi citron and grated lemon peel ; use any kind of a cup; bake in patty tins. Mrs. J. B. HITCHCOCK. ICE CREAM CAKE. Two large spoons gelatine; put six large spoons ol boiling water on the gelatine; put on stove until dis- solved, then strain ; flavor; stir in this twenty-eight tablespoons of pulverized sugar; beat with a spoon half an hour; butter a tin same size as cake tin; pour in and let stand until hard ; use any nice white cake receipt, putting cream for middle layer; frost on either side of cream and on top of cake. Mrs. Geo. W. Seymour. DARK LAYER CAKE. One-half cup sugar, one-half cup molasses, two tablespoons melted butter, one-half cup sour milk, one teaspoon soda, one and one-half cups flour, yolk of one egg, using white for frosting; flavor frosting with one teaspoon cinnamon. Mrs. Imogen Ralph. SOFT GINGER CAKE. One-half cup of molasses, one-half cup of sugar, one- half cup of sour cream, one- half cup of milk, one and one-half cups of flour, one teaspoonful of ginger. Put all in the mixing dish in just the order given; beat thoroughly two minutes and bake in long tin in hot oven. Mrs. Myra Briggs. 58 SPONGE CAKE. Take three fresh eggs, one heaped cup of pulverized sugar, one heaped cup flour, one heaped teaspoon of baking powder, four tablespoons of cold water; beat the eggs till the yolks and whites are well mixed, then add the sugar and beat fifteen or twenty minutes till the mixture is thick and light; stir the baking powder into the flour, then add the flour and water, little by little, stirring lightly ; bake in quick oven, either in sponge tins or a shallow pan. Mrs. A. G.Gaines, {In The Success Cook Book). WHITE CAKE. One cup sugar, one-half cup butter, whites of two eggs, one cup of milk or water, two cups flour, two teaspoons baking powder; cream the butter- stir in sugar, then add beaten whites, milk or water and flour; little at a time. Mrs. D. M. Spencer. ROLL JELLY CAKE. Two eggs, three tablespoons of sugar, three table- spoons flour, two tablespoons cold water, two tea- spoons of baking powder; beat together a long time. Zona M. Nickerson. ERUIT CAKE WITHOUT SPICES. Seven eggs; the exact weight of eggs in butter, sug- ar and flour; one heaping teaspoonful of baking pow- der, sifted with the flour; two pounds each of raisins and currants; one pound citron. Beat butter and sugar to a cream ; add eggs ; beat thoroughly ; then add flour; last the fruit ; mix all thoroughly"; steam ten hours, then set in a warm oven two hours. M. c. A. 59 SPANISH BUNS. One cup sugar, one-half cup butter, two eggs, one tablespoon cinnamon, one-half cup milk, one cup flour, one teaspoon baking powder, salt ; rub the butter to a cream; add sugar; beat together; add beaten yolks; add milk and Hour with baking powder mixed ; cin- namon and salt; lastly add beaten whites; bake in shallow tin; frost; cut in squares. Mrs. Vanilla Remington. ENGLISH WALNUT CAKE. One cup sugar, one and one-halt cups flour, one cup but tei", one and one-half teaspoons baking powder, one- hal! teaspoon vanilla, one pound English walnuts, four eggs; chop or pound nuts very tine. Mrs. J. C. Keeler. POUND CAKE. One cup of eggs, one pup of butter, one and one- hall cups sugar, one and one-half cups flour. Stir butter and flour, then sugar and eggs together, then stir the four together; add strips of citron and grated lemon peel; bake in patty tins. Mrs. J. B. Hitchcock. ANGEL CAKE. The whites of eleven eggs beaten to a stiff troth, one jelly tumbler ol flour with one teaspoonful of cream tartar stirred in and silted six times, one and one-half tumblers of granulated sugar, a little pinch of salt, one tablespoon vanilla, before putting in the oven; stir whites and sugar together first, then flour, lastly vanilla ; bake forty minutes, in moderate oven in tin that has a tube, and has never been greased. M. C. 6o CAKE WITHOUT EGGS. One cup coffee, one cup molasses, one cup sugar, one cup raisins, two-thirds cup butter, three and one- hall cups flour, one teaspoon soda, spice to taste; salt. Mrs. E. Martin. CHOCOLATE FILLING FOR CAKE. Eight tablespoons of grated chocolate, eight table- spoons of sugar, four tablespoons of cream, vanilla. Mix well; cook in double boiler; when done stir until cool and flavor. Miss May Kip. SOUR CREAM LAYER CAKE. One egg, sour cream, one cup of sugar, one and one-hall cups of flour, pinch of salt, small teaspoon ful of soda, teaspoonful of vanilla. Break the eggs in a cup and fill the cup with cream; add the sugar; beat until light; mix salt and soda with flour; stir in light- ly and flavor. Mrs. X. Lewis. HELENS CAKE FILLING. One cup milk, one cup nut meats, one tablespoon flour, one egg, one-half cup sugar, salt. Heat milk, sugar and nuts; add egg and flour stirred together ; cook until thick. Helen Cleaveland. FILLING FOR CUSTARD CAKE. One cup milk, one-half cup sugar, three tablespoons corn starch, one egg. Heat milk; stir sugar, flour and egg together; thin with cold milk from the meas- ure given ; add to hot milk; cook well ; add to cake just before serving. Mrs. Leah Rushton. 6i SOFT GINGER CAKE. One-half cup molasses, one-half cup sour cream, one egg, one cup flour, one (even) teaspoon soda, one tea- spoon ginger. Mrs. X. Lewis. BELL'S CAKE DRESSING. Boiled frosting with the white of one egg, two table- spoons thick sour cream, one teaspoon cloves, one cup chopped raisins. Mrs. Dr. Rutherford. FIG CAKE FILLING. One pound figs, one-half cup sugar, two-thirds cup of water. Boil figs after being chopped fine with sug- ar and water until thick. Mrs. D. S. RlCE. 62 OO TO THE Vienna Bakery & Restaurant COURT STREET, CANTON, N. Y. BREAD, PASTRY OF ALL KINDS, ICE CREAM AND ICES, ALL FLAVORS. ESPECIALLY FRUIT FLAVORS IN SEASON. Church Socials, Festivals, etc., supplied at unusually low prices. Parties wishing to furnish their own material, for an order of ten quarts or more, can have it frozen for five cents per quart, salt and ice included. Our capacity is one thousand quarts per day. Give us a trial. HOWELL & ROE. Wise People _GO TO_ Miss Pai f WHERE THEY CAN GET THE BEST l&) GOODS FOR THE LEAST MONEY, ftr The Best Fitting Corsets, The Most Stylish Shirt Waists, PERFECTION WRAPPERS, . . ^HOSIE^YTulsiDEr^W^AR7&^ ° Butterick's, the only reliable Patterns, kept in stock. COOKIES, SMALL CAKES, AND DOUGHNUTS. GINGER COOKIES WITHOUT SHORTNING. One eg-g, one cup New Orleans molasses, one cup sugar, one teaspoonful cinnamon, one tablespoon gin- ger, one tablespoonful soda, two tablespoonfuls vine- gar, a little salt; put the ginger and soda in the vine- gar; stir and add all together ; mix soft; bake quickly. Mrs. P. L. Cooke. MOLASSES COOKIES. Two cups New Orleans molasses, one cup sugar, one cup butter or drippings, one egg, three teaspoon- fuls soda, one teaspoonful pulverized alum, two-thirds cup hot water, one teaspoonful ginger, one teaspoon- ful salt ; mix all except water ; dissolve the alum in half the water; balance of water in the soda ; mix soft; bake in quick oven. Mrs. Chas. MATTESON. CREAM PUFFS. One pint of water, one-halt pint lard, three-fourths pint flour, one-fourth ounce ammonia, eleven eggs; heat water and lard on a quick fire until it boils, then put in flour and stir a little, while boiling; then put in another dish and stir until cold, then add eggs and ammonia; drop on floured pans, and bake in a quick oven; fill with custard or whipped cream; flavored. Mabel Bullis. 6 4 OATMEAL COOKIES. Three cups of oatmeal flake, two cups of flour, one cup of sugar, one level teaspoon soda, and mix dry; one-half cup butter; fill the cup with hot water and pour over and mix together; roll thin and cut in strips and then in diamonds and bake in a quick oven. Miss Ellen Page. FRUIT COOKIES. Two eggs, one and one-half cups brown sugar, one- half cup butter, one teaspoon soda dissolved in five tablespoonfuls of sweet milk, one cup chopped raisins, one-half teaspoonful each cloves, cinnamon and nut- meg ; mix soft and bake. Mrs. P. L. Cooke. NUT WAFERS. One-fourth cupful of butter, creamed with one cup- ful of sugar, add one egg well beaten, one cupful of flour, one cupful of nut meats, chopped; use walnuts or cream nuts; drop on buttered tins and bake quick- v- Miss Josie Page. GRAHAM COOKIES. One cup of sugar, one-half cup of sweet milk, one- half cup of butter, one egg, one-half teaspoon of soda, nutmeg; mould with white flour. Lillie L Gay. JUMBLES. One-half cup butter, two eggs, one and one-half cups flour, one-half teaspoon soda dissolved in table- spoonful milk ; stir butter and sugar to a cream ; add ■ the well beaten eggs, and a little nutmeg; cut in rings. Mrs. H. Johnson. 6 5 . CURRANT COOKIES. Two eggs, one-hall teaspoon soda, one and one-half cups sugar, two teaspoons baking- powder, one cup b.utter, nutmeg" to taste, one cup sour milk and cream mixed, three-fourths cup currants: use as little flour as necessary; after rolling, powder the top with granulated sugar. MRS. ERNEST Sl.MS. CREAM COOKIES. One teacupful sour cream, one teacupful sugar, one egg, one teaspoonful soda, pinch of salt; flavor with nutmeg ; mix soft ; roll one-half inch thick. Mrs. J. S. Gale. CHEESE CRACKERS. Spread crackers with butter, cover thickly with grated cheese, and bake a few minutes. Lydia Fleetham. CREAM PUFFS. Melt one-half cup butter in one cup of boiling water, while boiling stir in one cup of dry flour; take off and cool; when cool stir in, one at a time, three eggs; when smooth drop on tins quickly and bake in a moderate oven twenty-five minutes; when cold open the side of each puff and fill in with cream made as follows: One pint of milk, one-half cup ol flour, one cup of sugar and two eggs ; beat sugar, eggs and flour together, and stir in the milk, which should be boiling- hot. Another filling — Three-fourths of a cup ol sugar, one egg, one cup ol milk, one tablespoon of cornstarch; flavor and boil until done ; when cool fill puffs. Mrs. Dr. Conkey. Manufacturer of and Dealer in. . . 66 I\ M. PEGGS, Marble and Granite Monuments! Best of Work and Stock Guaranteed Correspondence solicited with all requiring the highest grade of work at lowest prices. Hodskin Street, Near the Farmers' Sheds, CANTON, TNT. Y. KIDS REPAIRED! And also All Kinds of Boots and Shoes! A LARGE LINE OF MEN'S, WOHEN'S & CHILDREN'S SHOES Of Finest Quality, Constantly on Hand. Main Street, Canton. B. H. BUSH. Doll t Cry TOT mrGrab a Stool and Spilled Milk^—. start ' orAnotherCow When you want Bargains don't go elsewhere to be cheated, come right into SHERWIN'S DOWN CELLAR GROCERY and get the Underground Prices. Remember, I am a whole head and a long, chunk of the neck beyond all competitors, both in size of stock and low prices, and am always glad to see you, — especially if you have the cash. Canton, P<. Y, W". IS. S H 13 JF« XN.^ J IX . 6 7 GINGER COOKIES. Two cups molasses, two cups sugar, two cups but- ter or drippings, two eggs, two tablespoons vinegar, two teaspoonfuls soda, one teaspoonful ginger, one teaspoonful cloves ; mix hard ; roll thin; bakequicklv. Mrs. Dona Sheetz. GINGER SNAPS. One cup molasses, one cup sugar, three-fourths cup melted lard, three-fourths cup warm water, two tea- spoonfuls soda, one teaspoonful ginger; mix stiff with flour, and roll very thin; bake quickly. Mrs. George Gav. LEMON COOKIES. One pint melted lard, one pint sweet milk, two and one-half cups white sugar, one ounce baker's ammonia, five cents worth oil of lemon or grated rind of two lemons, whites of two eggs beaten stiff; salt; flour to make stiff enough to handle easily ; roll ammonia fine and soak in the milk over night. MATTIE A. SOUTHWORTII. HELEN'S GINGER COOKIES. One and one-half cups sugar, one and one-half cups molasses, one cup (large) shortening, one-half cup cold water, two-thirds lard, one-third butter; stir to a cream ; one large spoon of vinegar in cold water, three teaspoons soda in one-half cup boiling water, three teaspoons ginger in flour; after some of the flour is in add one egg, using flour enough to roll soft; bake in hot oven ; bake one to see if necessary flour is used. Miss Helen Cleaveland. 68 HERMIT COOKIES. Two eggs, one cup chopped raisins, one and one- halt" cups sugar, one teaspoon cloves, one-half cup but- ter, one teaspoon cinnamon, one teaspoon soda, one teaspoon allspice, two tablespoons sweet milk, one tea- spoon nutmeg; cream butter; add sugar, then eggs beaten; milk with soda ; spices and fruit ; mix stiff and roll thin. Mrs. Henry Rushton. MAGGIE'S WHITE COOKIES. One cup sugar, one-half cup butter, one-half cup lard, three eggs, two teaspoons baking powder, with enough flour to roll thin; season as you like. s. c. COCOANUT COOKIES. One cup sugar, one cup butter, two eggs, three tea- spoons baking powder, two tablespoons water, one cup cocoanut; flour to thicken, Mrs. J. J. Matteson. SPONGE DROPS. Beat to a froth three eggs, and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of baking powder has been mixed; flavor with vanilla; drop in teaspoonfuls, about two inches apart, and bake in a quick oven. Mrs. D. C. Pease. DOUGHNUTS. One quart of flour, mix a scant tablespoon of short- ening, two eggs, cinnamon or nutmeg, one teaspoonful of soda in sour milk enough to make a soft dough. Mrs. Edwin Thacher. 6 9 FRITTERS. One egg, one and one-half cups sweet milk, one tablespoon melted butter, two teaspoons baking pow- der, salt; stir thick with flour; add bit of bread or apple, covering with batter; fry in hot lard. Mrs. Chas. Matteson. DOUGHNUTS. One cup of sugar, one egg, six tablespoonfuls lard, two cups sweet milk, one teaspoonfnl soda, two tea- spoonfuls cream tartar, flour enough to make a soft dough, little salt; dissolve soda in milk; put cream tartar in flour and stir well ; beat sugar and egg to- p-ether. Mrs. S. L. Barns. RAISED DOUGHNUTS. Two eggs, two cups sugar, one cup scalded milk, one cup water, two-thirds cup yeast, one scant cup melted lard ; prepare pan as for rolls using pastry- flour ; beat eggs and sugar well together; add milk and water as warm as can be without scalding the sponge, then yeast and a good pinch of salt, and last melted lard; stir all well together; prepare sponge at noon and if kept warm will be ready to mix at night; at that time one-third teaspoonfnl of soda and what- ever spice desired ; make as stiff as for rolls and let them rise until morning; if very light roll out about an inch thick and cut with a very small cutter without a hole in the centre; sprinkle bread board with flour and place cakes upon it fully an inch apart, turning often; use a knife when turning so not to break the crust that will form as they rise; when very light fry in lard that has not been used for other cakes; it is quite necessary they should be kept warm. Mrs. C. C. Caldwell. 7° Rich., . . FRESH AND EARLY Juicy . VEGETABLES Honest Weight, Honest Prices, Prompt Delivery. M / '"' Economy in buying Meats saves GcE^C^ . good hard dollars EDWIN HOSLEY. I . . R. A. MCGEE. . g Boots, Shoes, Rubbers, A Trunks, Baqs, Valises, gj £ You will always find a large assortment of high ff* |/ grade goods which will be sold at ^ f The Very Lowest Living Profits! 1 // REPAIRING NEATDY DONE. ((( Don't Swear at SHE ' S ALL RIGHT - The f au it is VOl IP f OOk" W ' th thS mate " aI she uses ' Groceries YUUK V^UUIV . . g et stale, Coffee loses its aroma, But- ter gets off flavor, Fruit spoils. IT'S THE OLD STORY. We can help her, because everything is FRESH and the FINEST. We sell O. V. Tracey's celebrated BOQUET COFFEE, choice and fresh Groceries, fresh gilt-edged Butter. Full line of Fruits in season. Hodskin Street, Canton. C. E. BROEFFLE. 7i DOUGHNUTS. Two eggs, one cup sugar, two tablespoons melted butter, one cup sweet milk with one teaspoonful soda dissolved, two teaspoonfuls cream tartar in the flour, a little nutmeg or cinnamon; stir with a spoon and handle as little as possible when on the board. Mrs. Ada Dies. RAISED DOUGHNUTS. A piece of butter size of an egg, three-fourths cup sugar, one egg, one pint of water, three-fourths cup of yeast; Hour to make into a soft loaf; let it rise over night, then in the morning roll out and cut out, and let stand an hour, and fry in hot lard. Mattie S. CHEESE FAGOTS. Mix lour ounces flour, two ounces butter, four ounces grated cheese, small pinch cayenne pepper, one-half teaspoonful salt and one egg; roll out very thin; cut into little strips an inch and a half long; put about a dozen in a bundle and twist one around them ; finish as if tied in a knot; bake in a hot oven to a golden brown; dish them in a heap on a napkin and serve with salad. Mrs. Edward Haley. GATEAUX DE MILAN. One heaping breakfast cup of butter, or one-half pound ; one heaping breakfast cup of sugar, or one- half pound; one and one-halt cups of flour, or one-half pound; two eggs; rind of one lemon. Beat sugar, butter, eggs and grated lemon to a cream ; add enough flour to make a soft dough, and use the remainder to roll it out; cut and bake like other cookies. Brushing them on the top with a mixture of egg and a little milk before baking makes them nicer. Mrs. H. Liotard. /- DOUGHNUTS. Two eggs, two cups sugar, two cups thick sour cream, two cups sour milk, two heaping teaspoonfuls soda, salt and nutmeg to taste; Roll one-half inch ,llick - Mrs. Charles Wallace. GOOD SANDWICHES. Boil and chop fine, lean fresh meat; chop mixed nuts; add celery salt; mix with cream salad dressing, and spread on thin slices of bread, buttered. Mrs. H. L. Matteson. FRENCH TOAST. To one ego- thoroughly beaten, put one cup sweet milk, a little salt, slice bread and dip into the mixture, allowing each slice to absorb some of the milk, then brown on a hot buttered griddle; spread with butter; serve hot - Mrs. Hattie Forbes. HAM SANDWICHES. Stir the yolks of two hard boiled eggs, three table- spoons of prepared mustard, half pound butter to a cream; spread bread with this; remove all fat from ham; chop line ; sprinkle over bread to taste. Mary Stevens. SALTED ALMONDS OR PEANUTS. Blanch by pouring boiling water over them, rubbing the skin off with a rough cloth ; when they are quite dry measure them and over each cupful of nuts pour a tablespoonful of olive oil; let them stand foranhour then sprinkle a tablespoon of salt over each cupful, mixing it thoroughly; spread them out on a flat tin Pan and put in a not too hot oven until they have be- come a delicate brown. Mrs. LlOTARD. 73 FRUIT SANDWICHES. Bread cut very thin and lightly buttered ; spread with dates or candied cherries chopped fine and moist- ened with orange juice ; roll and tie with baby ribbon; lemonade is served with this. Mrs. H. L. Matteson. CHEESE STRAWS. One-half cup puff paste, roll thin, sprinkle with grated cheese, repeat three or four times, then cut in long strips one-fourth inch wide and sprinkle with grated cheese ; put in a pan and bake till a light brown; serve witli soup or salad. Mrs. Fobare. SOUFFLE AU CHOCOLAT. Take one and one-half cups of sweet milk, heat with about two squares Baker's chocolate, grated; when quite hot add one large tablespoon of cornstarch dis- solved in a little cold milk and put on stove till it thickens; sweeten to taste and add a little vanilla. Let this cool. About twenty minutes before time to serve beat the yolks of four eggs with the chocolate mixture and add the whites beaten to a stiff froth. Bake immediately in a hot oven. M. C. Liotard. CklEME FRITE (Fried Cream). Mix eighteen heaping tablespoonfuls of flour, one and one-half pints of milk, four eggs, a little pinch of salt and a tablespoonful of liquor. Grease a dripping pan, pour the mixture in about an inch thick; put it in a very slow oven to thicken without browning or rising; when it is cold cut it in lozenges and fry in very hot lard; when of a bright yellow and very light take (nit with a skimmer; sprinkle with powdered sugar and serve hot. Mrs. H. Liotard. 74 i I ..^K F. F. WILLIAMS, M. D. General Practitioner and Surgeon, } CANTON, N. Y. Office Hours, l to 3 and 7 to 8 p. m. ! ! gr^^ Heated throughout by Steam. i Nearest Hotel to Post Office and Opera House. Free 'Bus to All Trains. The best accommodations for Commercial Travelers. Large Sample Rooms. ^> J. M. HAVEN, Proprietor. Harness, Whips, Robes, Blankets, &c. FINE REPAIRING A SPECIALTY. Water Street, Canton, N. "Y". PICKLES, MARMALADE, ETC. GREEN TOMATO PICKLES. One peck green tomatoes, nine good sized onions; slice; throw on a teacup of salt ; cover with water and let stand over night; drain it off in morning; boil a few minutes in weak vinegar; drain off again and add two quarts of vinegar, two pounds of brown sugar, one-fourth pound white mustard seed, two tablespoons ground allspice, cloves, cinnamon and ginger, one- fourth teaspoon of red pepper; boil fifteen minutes or ore ; put in stone jar. MRS. G. S. Gale. in TOMATO BUTTER. Eleven pounds ripe tomatoes, after they are peeled cover with vinegar and let them stand over night ; in morning make syrup of one quart of vinegar, three pounds of sugar, one tablespoon of cloves, mace, cin- namon, salt, small one-half teaspoon of red pepper; when hot put in tomatoes and boil slowly four hours or until thick. Mrs. G. S. Gale. FRENCH PICKLES. Slice two dozen medium sized cucumbers about one inch thich ; put in weak brine twenty-four hours, then prepare one quart strong vinegar, one-half cup mus- tard seed, one cup of celery seed, one cup of salad oil; mix together and pour over them. MRS. <;. R. /6 INDIA PICKLES. Six quarts best vinegar, one pound salt, one-fourth pound root ginger, one ounce whole mace, two dozen small onions, one handful brown sugar; mix these well; bring to a boil; when cold place in a stone jar; one dessertspoon (two drachms) currie powder, one table- spoon pulverized cayenne pepper, two ounces white pepper, two ounces mustard, two ounces turmeric ; mix well together in a little vinegar; stir until no lumps remain, then add to what is in the jar without putting on the stove; stir every morning for three weeks, ad- ding small cucumbers, onions, cauliflower or anything that is good pickled. Mrs. Robert H. Sackrider. MUSTARD PICKLES. One large cauliflower, one quart small onions, two quarts small cucumbers, two quarts large cucumbers cut up, one-half pint French mustard, six tablespoons dry mustard, four tablespoons of flour, one-half table- spoon red pepper, two tablespoons salt, one cup sugar, two and one-half pints of best vinegar; cook cauli- flower in weak vinegar until tender; cook onions in weak brine until clear, but not soft; heat vinegar and thicken with flour and mustard; add other ingredients; cook one-half hour; stir so not to burn; bottle. Mrs. Lillian Farmer. TOMATO CATSUP. Twenty-nine tomatoes, cut, boil until soft, put thro' a flour sieve; add one and one-half tablespoons salt ; same of black pepper; four pods of red pepper; two tablespoons ground mustard. Cook three hours in two cups vinegar until one quart of catsup. s. c. 77 CUCUMBER PICKLES. Three gallons rain water, two gallons vinegar, three pints salt, one-half pound alum ; put in cucumbers as picked ; cover with cloth and keep under brine. Mrs. X. Lewis. PEACH PICKLES. Rub the peaches with a cloth, to one peck of peaches take seven pounds sugar, two quarts vinegar; put four cloves in each peach; let the vinegar boil; put in sugar; boil; put in a few peaches at a time; let them get soft ; when all done skim the syrup and pour over peaches; to be served in side dish with some of the syrup. Mrs. Geo. Robinson. BUCKEYE PICKLES. Peal and chop three dozen large green cucumbers, don't have them turned yellow at all, taking out all large seeds; add two small cups of salt; stir and let stand over night; in morning press dry in jelly bag; add one-half cup white mustard seed and vinegar enough to make like any chopped pickles; mix thoroughly, and it is ready tor use. Miss Eva Bates. TOMATO BUTTER. Seven pounds ripe tomatoes peeled and strained, three pounds brown sugar, one pint cider vinegar, three lemons cut in small pieces — take out all seeds, two tablespoons cinnamon, one tablespoon ginger, salt to taste. Add sugar and spices about one-half hour before it is done; boil three hours and can. Mrs. D. V. Kir. 7* CUCUMBER PICKLES. To one quart vinegar add a scant one-half pint salt; fill glass jar with small cucumbers; turn vinegar and salt over them ; seal; can be put into sweetened and spiced vinegar later if preferred. Mrs. Dr. Hawlev. TOMATO SOY. Two gallons green tomatoes, twelve good sized on- ions, two quarts vinegar, one quart brown sugar, two tablespoons mustard, one tablespoon cloves, one table- spoon allspice, one tablespoon salt, one tablespoon black pepper. Fannie M. Hodskin. CHILI SAUCE. Thirty ripe tomatoes, two green peppers, four large onions, eight cups vinegar, five tablespoons sugar, three tablespoons salt. Cut tomatoes; chop peppers and onions; cook all together two and one-half hours ; can - Mrs. L. Havens. SPICED CURRANTS. Five pounds currants, three pounds brown sugar, two tablespoons cloves, two tablespoons cinnamon, two cups vinegar. Boil all together until currants are soft ; then skim out pulp ; cook juice until rather thick ; add pulp; turn into glasses and seal. s. c. CURRANT JAM. Five pounds currants, four pounds brown sugar, one pint vinegar, two tablespoons cinnamon, two table- spoons cloves. Dissolve sugar with vinegar and add currants and spices; boil one hour steadilv. Mrs. Chas. Wallace. 79 ORANGE MARMALADE. One dozen oranges, one-half dozen lemons, twelve pounds sugar, twelve pints of water. Peel the oranges and lemons, carefully removing all the white skin that adheres to the fruit, take out the seeds, and cut the fruit in small pieces ; cut the peel in narrow strips, cover the fruit with a part of the water, cover the peel with what remains, let stand thirty-six hours; then boil fruit and peel separately, as the peel needs more cooking (three hours) ; add sugar to fruit and peel put together; cook twenty minutes ; can and it is ready for use; better when several months old. Bell Maxwell. GRAPE JELLY. Mash the grapes in a kettle, put them over the fire and cook until thoroughly done ; drain through a sieve, do not press them ; to each pint of juice allow one pound of sugar. Boil rapidly for five minutes ; add the sugar and boil rapidly three minutes more. S. W. So Canton Marble and Granite Works L. W. ELDREDGE, Manager. American and Scotch Qkanite a Specialty. Work Erected in any part of New York State. Office and Works, - No. 8 Court Street, - Canton, N. Y. The Laurel Receipt for BREAD! Use LAUREL Flour! o o o o o () o o o o o It is THE BEST BREAD FLOUR SOLD, o Over Thirteen Car Loads sold in Canton last o year. Yon see QUALITY tells. It is sold by o A. M. ALDRICH only. We also keep the BEST PASTRY FLOUR that can be made from wheat. You see, to help make a success of this Receipt Book the BEST OF EVERY- THING should be used, and you will always find it at ALDRICH'S. Our motto is good goods and square dealing, at a fair living profit. A. M. Aldrich, Grocer, op. Town Hall Fred Hosfey, Dentist, Main Street, Oemtoira, INf. Y. ALL KINDS OF DENTISTRY IN A SKILLFUL HANNER. . . Fillings of all Kinds, Crowns, Crown and Brid»e Work, Artificial Teeth, etc. Nitrous Oxide Gas and Local Anaesthetics Administered. BREAD AND BISCUIT. BREAD MADE IN FIVE HOURS. Id the morning dissolve a compressed yeast cake in a cup of cold water, then take half a pint of milk and hall a pint of water and tablespoon salt; mix stiff until it will not stick to your fingers, and put in a greased pan to rise; grease the top slightly so it will not crust over; put in a warm place to rise (about 75% let rise three hours; then knead about fifteen minutes and put in tins and let it rise about one hour; then bake, the oven must be hot, and increase the heat for fifteen minutes, then cool it for the remainder of the hour. 'This is a small recipe. When you increase, double everything. Too little yeast compels the dough to turn yeast maker. This is much better than setting bread at night. SUE M. H Eaton. GRAHAM BREAD. One quart warm water, or part milk, sweeten well with molasses, small piece of butter or lard, salt, half cake compressed yeast; stir in graham flour, making a stiff batter; pour into tins, and let rise; do not let it get too light; bake. Mrs. J. A. Clark. BOSTON BROWN BREAD. Two cups meal, one cup flour, two cups of sweet milk, one-half cup molasses, one teaspoon salt, one tea- spoon soda ; steam two hours and set in oven to dry. E. A. Sherman. cS2 BAKING POWDER BISCUIT. One quart flour, sift through it two teaspoons bak- ing powder, and rub in a piece of butter or lard the size of an egg, a little salt ; add sufficient sweet milk or cold water to make a soft dough ; mix with a spoon ; knead as little as possible ; cut into biscuit and bake immediately in a hot oven. Those who have never used baking powder in their pie crust will find it nicer and lighter to use one-half teaspoon for each pie. Mrs. J. A. Clark. BREAD. Scald a pint of milk and stir in flour to make a thick batter; when cool add yeast; beat up well, cover, throwing something thick over it in winter; set back on the table, never on or near the fire, to rise ; when light take one quart of milk and water, equal parts, quite warm, add spoonful sugar (a small piece of but- ter if no milk is used), a little salt; into this pour your sponge and stir in flour until it is quite stiff; then knead with the fists, adding flour; when light put in tins using as little flour as possible ; when baked grease the top of the loaves with butter, with brush or feather. Mrs. J. A. Clark. OATMEAL BREAD. One and one-half cups oatflake. one-half teaspoon soda, two cups boiling water, salt, one-half cup molas- ses, flour, yeast; pour boiling water over oatflake; let stand until lukewarm, then add molasses, soda, salt and yeast; stir thoroughly; add flour until very stiff; let rise; cut down well; let rise again, then put in tin; when light, bake. Mrs. Clements. INDIAN BREAD. One quart Indian meal scalded with boiling water, one and one-hall pints flour stirred in when cold, one cup yeast, one cup molasses, salt; stir thorougly with a spoon; put in pan and let rise; bake two hours. Mrs. H. Johnson. BROWN BREAD. Two cups sour milk, one-half cup molasses, two small teaspoons soda, one cup cornmeal, two cups graham flour, a little salt; have water cold when you put it over to steam; let steam two hours, then bake half an hour. Mrs. Alvin Aldrich. SPOON BREAD. One pint of Indian meal (scant measure), three pints sweet milk; scald and pour over the meal; let this mixture stand three or four hours or over night; then add two beaten eggs, two teaspoons baking powder, butter size of an egg and a little sugar if you like; bake like a custard in a deep dish ; serve hot in the dish it is baked in ; good for breakfast or tea. B. B. Hinckley. SWEDISH BREAD. When yeast bread has risen and is ready for the pans, take about one pint of the dough; roll very thin; spread the sheet of bread with butter, then sprinkle with one-half cup of sugar in which one spoonful of cinnamon has been mixed; roll very tight and cut in slices ; place the slices in well greased tins ; let rise one and one-fourth hours; bake in quick oven. Mrs. W. B. Gunnison. 8 4 GRAHAM BREAD. Two cups sour milk, one-half cup wheat flour, two teaspoons soda, one egg, one cup molasses, salt, three cups graham flour; bake one and one-half or two hours - Mrs. Dr. Hawley. BROWN BREAD. One quart each, cornmeal, graham, and buttermilk, one cup molasses, one teaspoon soda, and salt; steam two and one-half to three hours, and then set in a hot oven a few minutes to brown over. Mary C. Ladd. QUAKER BISCUIT. Scald one cupful Quaker rolled oats with one pint boiling water and let stand one hour; add one-half tablespoonful shortening, a scant one-hall cupful mo- lasses, one-half tablespoonful salt, one-half yeast cake dissolved in one-third cupful hike warm water and one quart flour; let rise ; shape; rise again and bake in a hot oven twenty minutes. This will make two loaves. B. B. H. SHORTCAKE. One pint flour, one cup sour cream, one small tea- spoon soda, three eggs. Mrs. J. C. Keeler. ROLLS, GRIDDLE CAKES, ETC. FRENCH ROLLS. One egg, one cup sugar, one quart of milk, one cup of butter, one-half teaspoonful of salt, one-half yeast cake. Scald the milk, add butter and sugar and when cool add yeast cake and stir to a stiff batter and set over night ; in the morning add egg well beaten and mold down not too stiff; let rise and mold again ; when ready to bake, roll out about an inch thick, spread with butter, roll up and cut in slices an inch thick; let these rise and bake. Mrs. X. Lewis. CORN MUFFINS. Two eggs, two cups flour, two tablespoons sugar, two large tablespoons cornmeal, one tablespoon butter, two teaspoons cream tartar, one cup milk, one tea- spoon soda, or use baking powder if preferred, and a pinch of salt. Mrs. John W. Simmons. LEMON CRACKERS. One pint melted lard, one pint sweet milk, two and one-half cups white sugar, one ounce baker's ammonia, five cents worth of oil of lemon or the grated rind of two lemons, whites of two eggs beaten to a stiff froth, and a pinch of salt; the ammonia should be rolled fine and put in the milk over night; flour enough to handle easily; should not be mixed too hard. Mrs. Abbie Martin. 86 SQUASH MUFFINS. One pint of squash, two tablespoons sugar, two tablespoons milk, one teaspoon soda, one pint flour, two teaspoons cream tartar, butter size of egg, salt; if squash very dry use little more milk, more flour if necessary to make stiff batter. Helen Clements. POTPIE CRUST. Four cups flour, butter size of an egg;, three tea- spoons cream tartar, one egg, one and one-half tea- spoons of soda, salt; mix cream tartar and soda with flour; egg with sour milk, using enough milk to moisten ; enough more soda to sweeten milk besides what is in the flour; roll with your hands into balls, having as soft as you can manage ; boil twenty minutes. This crust never fails to be light and good. Mrs. H. Tilly. BOILED POTATO YEAST. Boil three large potatoes until broken in small pieces; one-half cup of loose hops boiled in one quart of water; mash the potatoes; add the hop water, and enough more hot water to make two quarts, three-fourths cup of flour, three-fourths cup sugar; boil five minutes, stirring well; let it cool; add three-fourths cup yeast; when well raised, add one-fourth cup of salt. Keep in a jar, in a cool place. Mrs. J. H. Clark. RAISED GRAHAM GRIDDLE CAKES. Stir into one pint of warm water one-half teaspoon ot salt, graham flour to make a medium batter, one- fourth cake ot yeast foam. An egg beaten in the morning improves them. Miss Sarah Hoslev. 87 PLAIN CRUMPETS. Mix while dry one quart sifted flour with two heap- ing teaspoonfuls baking powder and a little salt ; add two tablespoons melted butter and sweet milk enough to make a thin dough ; bake quickly in well greased muffin pans. Good for breakfast. Mrs. Fred Hosley. DUMPLINGS FOR POTPIE. One cup flour, one cup sweet milk, two teaspoonfuls baking powder, a little salt; stir and drop from spoon; coyer and cook steadily twenty minutes. Sara T. Robertson. n » I*< . Y. AMERICAN HOUSE CANTON, IV. Y. Longest Established of any Hotel in Canton HEADQUARTERS FOR BOARD OF TRADE. FIRST -CLA5.5 ^OAAERCIAL MOUSE Heated by steam. Lighted by Electricity. All stages call daily. Livery in connection. Rates, $2 per Day. E. A. GREEN, Manager. American House, I St. Lawrence Inn, I Getman House, CANTON. GOUVERNEUR. THERESA. ' f All First-Class Hotels in Every Way. -^V CirrMAN BKOTHKRS, - I^r-op.r-ietor-s. Tw/Tfc a WJ i\ trfc " (i) Choice Staple and Fancy mmmm __ _ __«^__ _____ Groceries and (2) Low Prices WE CATER TO THESE WANTS. = Kggle^ton &c JVleii-^Tneill = PEOPLE'S DOWN=CELLAR GROCERY, Matthews Block, Main Street, Canton, N. Y. io3 GRILLED ALMONDS. Blanch a cup of almonds and dry thoroughly ; boil one cup of sugar and a quarter of a cup of water till it hairs, then throw in the almonds; let them try in this syrup, stirring- them occasionally; they will turn a faint yellow brown before the sugar changes color; do not wait an instant, once this change begins, or they will lose flavor; remove them from the fire and stir them till the syrup has changed back to sugar and clings irregularly to the nuts. Ettie B. Hale. PEANUT CANDY. Two cups brown sugar, one-half cup water, one-halt teaspoonful of cream tartar dissolved in a little cold water. Cook until when dropped in cold water it be- comes brittle ; then add a piece of butter size ot an English walnut; cook a few minutes longer', then pour over the shelled nuts; spread on a tin well buttered and set away to cool. Nettie Jeffers. SUGARED DATES. Remove the stones from a pound of dates; take the meats from a half pound of English walnuts and enclose a quarter of a meat in each date ; press closely together and roll well, in pulverized sugar. Bessie Dies. ORANGE GLACE. Peel and divide oranges in sections, being careful not to break the skins; lay on a platter and keep in a warm place several hours; then dip each piece in a thick syrup, made of granulated sugar, and lay on oiled paper to harden. Jessie Robertson. MISCELLANEOUS. TO CLEAN ZINC. The zinc may be kept bright by occasionally rubbing it with flannel cloth and a little kerosene oil. TO REMOVE FRUIT STAINS FROM LINEN. Dip the linen into boiling water, and let stand a while before washing. TO RAISE THE PILE OF VELVET. Invert hot iron in small pail; cover with wet cloth, holding velvet firmly over it; the vapor rising will raise the pile with assistance of a light whisk broom. TO CLEAN STRAW MATTING. Wash with a cloth dipped in clean salt and water; take care to wipe dry, as this prevents its turning yellow. TO CLEAN CUT GLASS. Wash glass and dry, then rub with prepared chalk and a soft brush, carefully going into all the cavities. CLEANING MIXTURE. Two ounces soap tree bark, one bar ivory soap, two ounces aqua ammonia, three gallons water, four ounces pulverized borax ; boil soap tree bark twenty minutes in one gallon water; boil ivory soap and borax in one gallon water, stirring constantly, then add the other gallon of water. Mrs. Geo. W. Seymour. 105 The use of a little vinegar in boiling poultry or meat will render them more tender; tainted meats will lose their bad taste. Wash oilcloth with milk and water. To remove ink spots, apply lemon juice and salt and lav in the sun. To remove grass stains, rub fresh lard on the stains; before washing let them lie long enough for the lard to penetrate the cloth. Grease spots; common wheat flour made into paste with cold water, will take out grease without injuring the most delicate fabric. You can take oil out of carpets, or any woolen stuffs bv applying buckwheat flour plentifully To beat the white of an egg quickly add a pinch of salt. Rub your griddle with fine salt before greasing it, and your cakes will not stick. To make an excellent furniture polish, take turpen- tine, linseed oil and vinegar, in equal proportions; ap- ply and rub with flannel. Iron rust may be removed by salt mixed with a lit- tle lemon juice; put in the sun; if necessary use two applications. ^Jk HALVES 25 CTS. POWDER POUNDS 50 CTS. r ~ ^Re- conquers the Combined Skill of Ail Nations. TEN PER CENT. THE BEST ON EARTH. MEDAL AND DIPLOMA FROM THE GREAT COLUMBIAN COMMISSION. Copy of Diploma with Official Signatures. 'THE UNITED STATES OF AMERICA, BY ACT OF T EIB CONGRESS I'AVE AUTHORIZED The World's Columbian Commission AT THE INTERNATIONAL EXHIBITION HELD IN THE CITY OF CHICAGO, STATE OF ILLINOIS IN THE YEAR S»t. TO LF.CREE A IVU fL FCR SPECIFIC IV-ERIT, WHICH IS SET FORTH ' BELOW OVER THENAR OF AN IN IVIDUAL JU GE, ACTING AS EXAMINER UPON THE FUl l-JG CF A BOARD OF INTERNATIONAL JUDGES TO H. D. THATCHER & CO , Potsdam, IM Y Exhibit: THATCHER'S SUGAR OF MILK BAKING POWDET. AWARD: FOR EXCELLENCE OP QUALITY OP A Cream of Tartar Baking Powder with a Milk Sugar Filling Samples exhibited and submitted for Analysis were found to contain 14.38 per cent I- vailable and 15.64 per cent. Total CARBON DIOXIDE (Carbonic Acid.) W. O. AIWATER, H w WILEY President Departmental Committee. Individual Judge. GEO. R. DAVIS, JOHN BOYD THACHER Director General. Chairman Executive Committee of A wards. T W.PAL.EK, JVO T DICKINSON, President World's Columbian Exposition. Secretary World's Columbian Exposition » World's Fair Judge reported the Leavening Power of Sugar of Milk Baking Powder 15.64 Without a Grain of Impurity. Ckeam Tabtab Powuku Next Highest was 14.22; Third Highest was 18.44; INDEX. SOUPS. Cheese Soup 5 Celery Soup 5 Celery Soup 5 Mock Turtle Soup 6 Mock Turtle Soup 7 Potato Soup 7 Tomato Soup 7 Tomato Soup 7 Tomato Soup with Stock 7 Tapioca Cream Soup 8 Tomato Bisque 6 Vermicelli Soup 6 White Soup 8 FISH, OYSTERS AND GAME. Baked Codfish 13 Baltimore Broiled Oysters 15 Cream Salmon 9 Cream Fish 1 1 Cream Oysters on Toast 12 Chicken Conserve 13 Chicken Jelly 1 3 Creamed Chicken 14 Chicken Pie M Chicken Patties 15 Codfish Balls 16 Escaloped Oysters 15 Fish or Salmon Loaf 9 Fish a la Creme n Fricasseed Oysters 12 Fried Oysters 16 Mock Boned Turkey 13 Oyster Shortcake 12 Philadelphia Scrapple 16 Steamed Oysters 15 Turbot a la Creme 9 Tomato Sauce for Boiled Fish. 11 MEATS. Broiled Sweetbreads 19 Beef Loaf 23 Broiled Calf's Liver with Bacon 19 Croquettes 19 Chicken Croquettes 21 Deviled Beef or Pork 17 Dumplings for Potpie 19 Escaloped Veal 22 Meat Loaf 19 Meat Croquettes 20 Macaroni with Cheese 22 Pressed Veal Loaf 20 Plain Croquettes 21 Potato Croquettes 22 Potato Croquettes 23 Rice Croquettes 21 Stuffed Beefsteak 17 Veal Cutlet 17 SALADS AND SAUCES. Apple and Celery Salad 25 Chicken Salad 27 French Salad Dressing 27 French Salad Dressing 28 French Mayonnaise Dressing. . 28 German Mayonnaise Salad Dressing 29 Hollandaise Sauce for Baked or Boiled Fish 25 Lettuce Salad 26 Lettuce Dressing 28 Made Mustard 28 Oyster Salad 26 Potato Salad 27 Sour Cream Salad Dressing for Vegetables 27 White Sauce for Vegetables, Chickens, Eggs, etc 26 io8 VEGETABLES. Baked Cabbage 31 Cream Potatoes 32 Corn Fritters 34 Escaloped Onions 34 Escaloped Apples 33 Fried Squash 33 French Fried Potatoes 34 Herb or Onion Omelet 31 PAGE. Peas with Cream Sauce 31 Potato Puffs 32 Potatoes Duchesse 32 Recipe for Canning Corn 33 Rice Fritters. 34 Stuffed Tomatoes 32 Saratoga Chips 33 PIES. PUDDINGS AND SAUCES. Apple Patties 35 Apple Pie 36 Almond Pudding 41 Apple Tapioca Pudding 44 Blackberry Pie 37 Black Pudding 42 Baked Indian Meal Pudding. .. 43 Boiled Corn Meal Pudding. ... 43 Cream Pie 39 Chocolate Pie 38 Date Pie 38 Egg Souffle ' 43 Fruit Puffs 45 Graham Pudding 4I Graham Pudding 42 Lemon Tarts 36 Lemon Pie 37 Lemon Pie 37 Maple Sugar Pie 35 Mince Pie. 4i Orange Pudding ^g Orange Pudding 39 Pieplant Pie 35 Pieplant Pie 35 Pumpkin Pie 36 Picnic Pie 36 Pudding Sauce 39 Pudding Sauce 46 Pudding S mce 46 Prune Pudding 43 Prune Pudding 45 Raisin Pie 36 Raspberry Custard Pudding. . . 42 Rice Pudding 44 Sour Cream Pie 37 Sour Cream Pie 38 Steamed Pudding 41 Strawberry Cottage Pudding. . . 42 Snow Pudding 44 Suet Pudding 45 Steamed Graham Pudding 45 Sponge Pudding 46 Steamed Batter Pudding 46 Tomato Fillings for Pies 38 CREAMS AND JELLIES. Coffee Jelly 49 Cider Jelly 49 Ice Cream 47 Ice Cream 48 Ice Cream 48 Lemon Sherbet 47 Lemon Sherbet 49 Prune Jelly 47 Pineapple Sherbet 48 Spanish Cream 48 Strawberry Moose 48 CAKES AND CAKE FILLINGS. Angel Cake 5 g Bell's Cake Dressing 61 Cream Cake c 2 Circle Cake 53 Cake Without Eggs 55 Chocolate Filling for Cake. ... 60 Dutch Apple Cake with Lemon Sauce 53 Dried Apple Cake 54 Dark Layer Cake 57 109 PAGE. English Walnut Cake 59 Fruit Cake 5 2 Fruit Cake Without Eggs 54 Fig Loaf Cake 54 Fruit Cake Without Spices. . . . 58 Filling for Custard Cake 60 Fig Cake Filling 61 Helen's Cake Filling 60 Ice Cream Cake 57 Molasses Cake Without Eggs. . 54. New England Fruit Cake 51 One Egg Cake 54 Cream Cake 55 Patty-Pan Cakes 55 PAGE. Pound Cake 57 Roll Jelly Cake 5§ Scripture Cake 5 1 Spice Layer Cake 53 Spiced Cake 55 Soft Ginger Cake 57 Sponge Cake 5^ Spanish Buns 59 Sour Cream Layer Cake 60 Soft Ginger Cake 61 Washington Cake 55 White Cake 5§ Washington Cake 5 2 COOKIES, SMALL CAKES AND DOUGHNUTS Cream Puffs 63 Currant Cookies 65 Cream Cookies 65 Cheese Crackers 65 Cream Puffs 65 Cocoanut Cookies 68 Cheese Fagots 7 1 Cheese Straws 73 Crieme Frite (Fried Cream). . . 73 Doughnuts 68 Doughnuts 69 Doughnuts 7 r Doughnuts 7 2 Fruit Cookies 64 Fritters 69 French Toast 7 2 Fruit Sandwiches 73 Ginger Cookies Without Short- ening 63 Graham Cookies 64 Ginger Cookies 67 Ginger Snaps 67 Good Sandwiches 72 Gateaux de Milan 7 1 Helen's Ginger Cookies 67 Hermit Cookies 68 Ham Sandwiches 72 Jumbles 64 Lemon Cookies 67 Molasses Cookies 63 Maggie's White Cookies 68 Nut Wafers 64 Oatmeal Cookies 64 Raised Doughnuts 69 Raised Doughnuts 71 Sponge Drops 68 Salted Almonds or Peanuts. .. . 72 Souffle au Chocolat 73 PICKLES, MARMALADE, ETC. Buckeye Pickles 77 Cucumber Pickles 78 Cucumber Pickles 77 Chili Sauce 7 8 Currant Jam 7 s French Pickles 75 Green Tomato Pickles 75 Grape Jelly 79 India Pickles 7 6 Orange Marmalade 79 Peach Pickles 77 Spiced Currants 78 Tomato Butter 75 Tomato Butter 77 Tomato Catsup 7 6 Tomato Soy 7& BREAD AND BISCUIT Bread Made in Five Hours. ... 81 Baking Powder Biscuit 82 Bread 82 Brown Bread 83 Brown Bread 84 Boston Brown Bread 81 [0 I'Al .!•' r VCiK Graham Bread s, Quakei Biscuit s, Grah ini Bread s., Swedish Bread ' ' s Indian Bread 83 Shortcake 84 Oatmeal Bread 82 Spoon Bread ........'...'.'..'.'. 83 R01 is, GR1 DD1 ,E C \KES, ETC Boiled Potato Yeasl 06 Potpie Crust 86 Corn Muffins 85 Plain Crumpets 87 Dumplings for Potpie 87 Raised Graham Griddle Cakes 86 French Rolls 85 Squash Muffins 86 l emon Crackers 85 EGGS Bak «d Eggs go Escaloped Eggs „., ( heese Omelet g Pond I 1I3 roast , u . Dropped 01 Poached Eggs on Plain Omelet '" „, r ' MSI So Stuffed Eggs So AP1M riONAL RECIPES v Dainty Soup 95 Fish Chowder . ()1 Boiled rrout or Muscallonge. , 93 Ham roast ' q« Cheese Ramequins 93 Lobster Salad ' '„'- ( ream Frosting os Pieplant Pie ' l)( , 1 old NN ate > [ ce 00 Russian Cream q 6 ofi Raspberry Shrub ' q8 96 ^ ,' , N , 1> W ° : Sliced Cucumber Pickles. . . o, Dandelion Wine ., Sour Cream S ,U1 Dressing ' 97 1 sealoped ( heese 97 Salted Finger Rolls. '...[ 95 CANDIES ^o Prepare Fondant 99 Langtry Bonbons.. Cocoanut Balis too Maple Sugar Candj .. "" 101 Cocoanut Caramels 101 Orange Glace ' IO , Grilled Umonds 103 Peanut Candy '.'.'.'.'.'.['. 103 MISCEI 1 VNEOUS Cleaning Mixture 104 To Raise the Pile of Velvet 104 1° £ lean ■ uv 104. To Clean Straw Matting 104 ro Clean Cut Glass ' ' 104 Linen ( °4 I I I ^ L. H. WHITNEY ^ Coal, Cements, Fertilizers Prompt Attention Given all Orders. GantOfl, N. Y. MEMORANDA. R 72 ' 6 * 4 -. % ^ 0©. A \ .0 o. i * V "' ^ : 'A , ->. ^' ^ ^ Ct- - O V ■ .A , * .o ^ A ,') "^ ' '<> -JO o