lii^^iiMiMiifMEivn^^ i is ^ We are Going Out of Business. Our entire stock is now being offered at greatly reduced prices, and we ex- pect to close up our business not later than Dec. 31, '08. You Cannot Afford to Miss This Opportunity of supplying your needs for the Fall and Winter Season. A glimpse of our counters will convince you of the rare bargains we are offering. ANDERSON, IND. Entered according to act of (Jon- gres8, in the year 190k by B. R. Inman, in the office of the Librarian of Congress, at Washington. tb^ Otkrbm Cook Published By the Eddies' of the U, B, Church, lyomy Creek, Indiana, "Press of I he Middle/own iT^ews, li. R. INMAN, Vrop., iMiddletoyftn, Indiana. ,^ I ocr 3 li^yy ^ ,^ ^ "Tall Creek" and "Gilt edge" Thur, realize that these popular brands of flour are unsurpassed in the production of Good Bread, Pies, Cakes and all Pastry Products. t^ > When you have Wheat, Corn or other grain to sell, remember we always pay the highest market price. We also keep on hand a liberal supply of Hard and Soft Coal. ^'* ^* ^ Dankls & Pickering (^ 3u8t Zo IReminb l^ou Some of our friends who contributed recipes failed to sign their names. We regrat this very ruuoh, as wo desired to have the n i-aes of all coa- tril)utors. XXX Where two or more recipes were alilie, one only was used. It has been our purpose, however, to use one or more of the recipes of each ooD' tributor. XXX The committee who had charge of the publication of the "Otterbein Cook Book" are grateful for the assistance of the many friends who con- trii)uted recipes for the book. XXX 'I'he advertisers who have patronized us are business and professional men of excellent standing and we do not hesitate to recommend them to the confidence of our readers. XXX It is in order to provide funds to pay for the completion and fuinisli- ing of the basement of the church, thai Tlie Otteibein Cook Book was is- sued. Kvory peraon who purciiases a book will contribute to this laudable enterprise. XXX In a few instances the exact iimonnt of certain ingredients in recipes were indefinite It will be well to use your own judgement in such cases. XXX Any n—ipe ihnt is entirely new and untried, should be used cautiou.^ly for the llrst lime. Beveraoee Coffee One cu|)ful of colFee, one egg, one cupful of coM water, six eupfuls uf boiling water, soald a graniteware coffeepot, waab the egg, break and boat slightly, dilute with one half the cold water, suld egg, crushed sliell and coffee, put into the coffee-pot, pour on the l)(jiling water and stir thorough- ly. Place on front of range and boil from three to five minutes. Pour some into a cup to free the spout from grounds, return to coffeepot and re- peat. Add remaining cold water, which, being heavier than hot water, sinks to the bottom, carrying the grounds with it, and completes the process of clearing. Place on the back of the range, where it will not boil, for ton minutes. Tliree egg shells may be used in place of one egg. Fov after- dinner coffee use twice the amount of coffee given in this recipe. — Mrs. H. U. liiman. French Coffee 1 quart water to I cup very fine ground coffee. Put coffee grounds in bowl; pour over about ^ pint cold water and let stand for 15 minutes; bring n'oiaining water to a boil. Take coff*>o in bowl, strain through fine si(^ve, then take French coffee-pot, put coffee grounds in strainer at top of French pot, leaving water in bowl Then take boiling water and pour over coffee very slowly Then set colfee-pot on stove 5 minutes; must not boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputution of making the best coffee, use 3 parts Java, 1 part Mocha, — Selected Vienna Coffee Fqual parts Mocha £;nd Java coffee; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. Mix 1 egg with grounds, pour on coffee ^ as much l)oiling water as will be needed, let coffee froth, then stir down giounds and let boil 5 minutet*; tlien let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes. an of soda, one spoonful of sugar and salt to taste. Sift all together an Bcald with boiling water, add two woU beaten eggs, and one spoonful ( melted lard and sour milk enough to make a thin batter. Pour in bakir dirth, or pan, an«l liake one hour. — Mrs .John Wilkinson. Baking Powder Biscuits One — Mra. 1). VV, Zartuian, .Mrs. bla IMiippH. IH Spice Cake Two cops of sugar, one oup of butter, yolk of three eggs, one cup of sour milk, one teaspoouful of soda, three cups of flour, two and one- half teaspoons of oiunainou, one half teaspoon of cloves, one oup of raisins, one cup of currants, one cup of citron. When all made then add the beaten whites of the eggs; this is Que — Mrs. U, J. Carter, Mrs. Sarah Trout. Coffee Cake One oup of light brown sugar, one cup of butter. Mis butter and sugar together, then add three eggs, leaving out the whites of two for icing; one cup of molasses, one tcaspoonful of cinnamon, nutmeg, cloves and allspice, one oup of strong coffee, three cups of flour, one level tea- spoonful of sour milk, one cup of seeded raisins, chopped. — Mrs. Mary Cummins, Middletown, Ind. Mrs. Rose Rader, Sulphur Springs, Ind. Nut Cake Two oupa of white A sugar, one-half oup of butter. One eup of sweet milk, three cups of flour, two heaping teaspoonfuls of baking powdir, whiles of five eggs, one cup of hickory or walnut kernels. Cream tiic sugar and butter then add the milk, then sift the flour and baking j)owder to. gctlicr three times pour back into sifter and sift in the sugar, butler and milk. Next add the well beaten eggs. Hul) the nuts good with flour, adcj the batter, flavor to taste, Imke in layers. — Mrs. Kulalio D. Boyd, Miss Margaret Sohlegel, Mrs. Kflle Sohlegel. Sponge Cake Yolks of throe eggs, one cup of granulatoil sugar and beat to a foam. Four tabiospoonfuls of cold water, wne cupful of flour, one t*»aepoonful of leaking powder in flour, sift, whites of eggs beat atiflf and stir in cako, Flavor to lastc — Rebecca Clark, Greontown, Ind. Jam Cake One cup sugar, throo- fourths cup butter boaton to a eroam, one cup jam, throo oggn well boaton, ono-hiU" teaspoon nutmog, one half toaapoon 19 allspice, one teaspoon cinnamon, one teaspoon soda dissolved in a very little hot water, one and one-half cups flour. May be baked in loaf or layers. (Tested; excellent). — Mrs. L. E. Custer, Dayton, Ohio. Rolled Jelly Cake One cup of sugar, two eggs, two tablespoonfuls of water, mix one and one-half teaspoonfuls of baking powder with one and one-half cups of flour, add this to eggs, sugar and water and do not stir much, flavor with tea- spoonful of lemon, bake in quick oven, when cool spread on the jelly and roll up in cloth tor a few minutes. — Bertha Myers. No Shortning Cake One cup of flour, two-thirds cup sugar, one egg, two teaspoonfuls bak- ing powder and a pinch of salt. Bake in a quick oven and eat warm. White Sponge Cake Take the whites of six large eggs, one cup granulated sugar sifted, one tablespoonful lemon juice, two-thirds cup flour sifted four times, add a pinch of salt to the whites and beat until it won't fall from the plate when turned bottom side up, then add the lemon juice and beat again until very stiff, add the sugar, fold the flour in lightly and quickly bake twenty five or thirty minutes. (Add no shortning). — Sarah Gilbert, Straughn, Ind. Watermelon Cake One-half cup butter, one cup sugar, one cup sweet milk, three cups of flour, two teaspoonfuls baking powder, whites of four eggs. Take out one- third of the dough, add two teaspoonfuls lernon extract to the remainder and two teaspoonfuls of red sugar In the part taken out. Place half of the white dough in a buttered tin, pour in the very center one-half the pink, place in this blanched almonds or raisins in a thick row for seeds, pour on tne remainder of the pink, the white. This is a beautiful cake for parties and entertainments, — Myrtle Craybill, Dunkirk, Ind. Snowball Cake. Two cups sugar, one-half cup butter, whites of four eggs beaten stifl?, 20 one cup sweet milk, two teaspoonfuls baking powder, nearly three cups Hour. Flavor to suit taste. — Filling for 8ame. — Two cups sugar, one cup cream, cook till thick. Flavor with vanilla. — Azzie Nigh, Morristown, lud. Oatmeal Cookies One cup ot sugar, two cups oat flakes, one cup of flour, three-fourths cup of butter, two eggs, one teaspoon of cinnamon, three-fourths spoon of soda dissolved in one tablespoon of boiling water, pinch of salt. Drop a teaspoonful on well greased bread pan about two inches apart. — Mrs. Martha Broughman, Indianapolis. Cream Cake One-half cup sweet miik, one and one-half cups white sugar, three cups flour, throe-fourtiis cup of butter four eggs, three teaspoons baking powder. FOR CREAM. One pint thick cream, the white of one egg, tablespoon sugar. To be baked in four layers. — Mrs Sarah Rich wine. Doughnuts Four potatoes mashed without butter, one and one-half cups sugrr mashed in potatoes, two eggs beaten separately, three teaspoons baking powder, one scant cup sweet milk, butter size of walnut, little nutmeg. Fry in lard. Tested and found very good. — Mrs Sallie Wright, Lapel, Ind. Good Sponge Cake, Two cups sugar, two cups hot water, two cups flour, five eggs. Pour hot water on sugar, let stand till cold, then put yolks of eggs in and beat' long and well, tiicn add the whites beaten stirf and beat well again, add flour and bake in a moderate hot oven. — Mrs. G. K. Hartman, Hagerstown, Md. White Cake One cup sugar, one cup sweet milk, onelialf cup butter, whites of two 21 eggs, one teaspoon vanilla, two large cups sifted flour, two teaspoons bak- ing powder. Bake in long, narrow tin pan, frost and cut in squares, — Nettie Brandon. Spice Cake Three eggs, one cup sour milk, one and one-half cups dark brown sugar, three- fourths cup of lard and butter, one teaspoon cloves, one tea- spoonful spice, one teaspoonful cinnamon, one teaspoonful baking powder, one teaspoonful soda, one teasponful nutmeg. — Mrs. Alice Mauek. Feather Cake Sugar two cups, butter one-half cup, flour three cups, whites four eggs, one cup almost full of milk, three spoonfuls of baking powder. Flavor with lemon. — Susie Fadely. A Good Cake to Eat Warm One cup sugar, one cup thickened yeast, one-half cup butter, three tablespoons buttermilk, one teaspoon soda dissolved in milk, one teaspoon spice and one of cinnamon, one cup flour. —Charity Myers. Blackberry Cake One cup brown sugar, one- half cup butter or lard, three eggs, four tablespoons sour cream, one teaspoon soda, one teaspoon ground einnamon, one teaspoon allspice, one-half, cup preserves (blackberries or cherries), two cups of flour. Bake in layers or loaf. — Jennie Conn, Rose Cake Two cups of white sugar, one cup of butter, one-half cup sweet milk, whites of five eggs, three teaspoonsful of baking powder, three and one- half cups of flour. Red Part — One cup of red sugar, one-half cup of butter, one- half cup sweet milk, whites of three eggs, two teaspoonsful of baking powder, two cups of flour. — Mrs. Kate Mad^y, Mintie Maddy, Blackberry Cake One cup of buiter, two cups of sugar, six eggs, six tablespoonfuls of sour cream, two teaspoonsful of soda, three cups of flour. Spices of all kinds to suit the taste. Last add one cup of blackberry jam. Bake in layers; chocolate icing. — Miss Mary flarter. 22 White Cake Two scant cups granulated sugar, one cup butter, whites of six eggs, one cup of milk, tliree cups of flour, two tablespoons of baking powder and flavor. -—Mrs. Emma Cooper. Poor Man's Sugar Cookies Two cups sugar, 2 eggs, one cup lard, three-fourths cup cold water, one teaspoonful of soda dissolved in water, half of a nutmeg. Stir all together until too stiff to stir with a spoon, then knead with hands until right to roll out thin. Bake in quick oven. Be sure and try it, — Mrs, Emma Cooper. White Mountain Cake Two cups of sugar, one cup of butter, three cups of flour, one-half cup of sweet milk, ten eggs, whites beaten very stiff (or the whole of five eggs if the shade from the yolks is no objection), two teaspoonfuls cream of tartar, one teaspoonful of soda. Flavor to taste. — Mintie Maddy. Hickory Nut Cake One cup of butter, rubbed to a cream with two cups of sugar, one-halt cup of sweet milk, three cups of flour one teaspoonful of baking powder, whites of eight eggs, one pint of hickory nut kernels, or half nuts and half raisins, and add flour and beaten whites alternately. Dredge the nuts slightly with flour. ' — Hattie Harter. Good Cookies Three eggs, two cups of sugar, one cup of sweet milk, one cup of lard, one tablespoenful of lemon, three toblespoonfuls of baking powder. — Susau Baker. Devil's Food Two cups brown sugar, one- half cup butter, one-half cup sour milk, one small teaspoonful soda, two eggs, three cups of flour, one and one- half teasspoonsful of baking powder, two-thirds o^ a cup of grated chocolate, one-half cup of boiling water poured over the chocolate. Mix all the in- giedieats together before adding tbe chocolate and water. It will be entirely '23 too thick before adding the water, but this will make it about right. Some- times a little more flour is necessary. Filling — Cook until almost taffy, 1 cup brown sugar, one-fourth pint of cream and a small lump of butter. Good Filling for White Cake — Stir enough powdered sugar in a half cup of cream to make a thick paste. — Alma Addison. Eggless Cake One and one half cups light brown sugar, one-half cup butter, one cup sour milk, three cups of tiour, one tablespoonful soda, one-half tea- spoonful each of cinnamon and nutmeg and one cup of chipped raisins. Bake in two layers and use cornmeal dressing as directed for Caramel Cake. — Mrs. J. B, Butcher, f PAV-DAV PAYMt-Nrfi 1220 to i3a« MerKUaii Street - ANDKRSUN, I^OIANA. 47 cinnamon, two tablespoons of butter. Then butter well a deep pudding dish, put in a layer of apples or raisins, a sprinkle of sugar until all is used with bread cruubs on top in each layer, mix in lumps of butter, cover and bake forty minutes. Rhubarb is nice used in place of apples. — Mrs. Jordan, Indianapolis, Ind, Lemon Crackers Two and one-half cups of sugar, one cup lard, two eggs, one cup sweet milk, one ounce carbonate ammonia in the milk, one teaspoon oil lemon. Flour to roll. — Laura Neese. Cinnamon Rolls One pint bread sponge, one small cup sugar, two tablespoonfuls of butter, a little salt, one egg; mix altogether, then add flour enough to make a dough soft enough to roll about an inch thick, spread with butter, sugar and cinnamon and roll up lightly, cut pieces two inches thick, place in circles about an inch apart in buttered pans. — Mrs. Emma Cooper, Soft Ginger Bread Half cup sugar, one cup molasses, one-half cup butter, one teaspoon each ginger, cinnamon and cloves, two teaspoons soda dissolved in one cup boiling water, two and one half cups flour, add two well beaten eggs the last thing before bakiug. —Myrtle Crabill Maro:uerites One box of reception flakes, one cup of chopped peanuts, fine, two and one-half cups of soft A sugar, whites of three eggs beaten to a stiff troth. Add sugar aLd peanuts, spread on flakes and brown in quick ovon, — Mrs. Addle Hallowell. Soft Ginger Brwad Without Eg?s Stir together one cupful of molasses, and one cupful of sugar, melt two tablespoonfuls of butter and add also one teaspoouful each of ground cin- namon, ginger and soda, and add a pinch of salt. Then stir in three scant cupfuls of sifted flour. Sprinkle a little sugar over the cake as it goes in the oven, Bake in a moderately hot oven. — Mrs. F, W. Strough, MGchanicsburg, Ind. 48 Tea Biscuits Tliree cups of flour, one cup sweet milk, one level teaspoonful salt, two teaspoonfuls of baking powder. Mix together lightly, roll out thin and softly as possible; cut into biscuits lay a lump of butter on one side, double together, put into butter greased pans and bake in a quick oven. — Selected. French Rolls At noon scald a pint of milk, then let it cool. Sift two quarts of flour into which rub two tablespoonfuls of butter or lard and them make a hole in the center. Siir a spoonful of yeast and two spoonfuls of sugar into your milk then put all into the center of your flour. Let it stand several hours till foaming; then mix in all the flour; cover and set it away over night. In the morning it will be found nicely ripen; knead it a very little on the board; roll out, not too thin, spread over with butter, and cut in rounds lapping one edge. Do not place the rolls near together in the pans. Let them rise about two hours, then bake in a quick oven about twenty minutes. — Mary A. Farrell. Oat Meal Cookies Two cups of rolled oats, two eggs, one cup of chopped raisinii, one cup of sugar, one teaspoonful of soda, three fourths cup of sour milk, one an one piat bread orumba, a little bufeberiOae-balf cup of viaegar, one cup and halfofbrowa sugar, one-half teaspoon of oinna- n moQi cloves, and one pint of boiling wateif. ^iMakes tbree.pies. , > . c i ■ i i: :, 'Hi 1! !»)•)' ii' -r - -^^aroline Sandersv I l '" ■' '' '", \'' \' " Ciistard Pic "■■''■ '^ Two eggs well beaten, a pinch of salt, two heaping tablespoons of soft white sugar, one pint of sweet i&rikf'atiUttle nutmeg. Bake in a slow oven. ,>il!!, 1.. .;i>-. I (• ;i i I ^ !iv ■ . !, - I ■ ( ■. -_Mr&.' Lert-Fadely; ■■■.■" ' "^ Custard rics . For.two pip^ use four eggs, saving out the whites of three for sepa,rate j| beating. Beat the white, of the fourth egg , with the yolk^ to make the , custard firm., yse a heaping tablespoon of flour, three cups ri?h milk, one cap sugar; mix sugar, flour, eggs and milk. Bake till done then spread the beaten whites over the top; af»way8^j)ilt thef'flav'oring in the whites of eggs.'ii Sprinkle shredded icocoanut over the top before putting in oven to brOWHJ(0'>l ''Ji" Uivrti .>i'jir.-l !(!nn .-jco ; ,)l i.i !--,IJ mi *+tSU8i6 'WiaC;'! mH , , . , r Butter Scotch Pie One cup of brown sugar, one cup of sweet milk, two eggs, one table- spoonful of flour. Rub sugar abdl 66b1' it6geth6i', 'add eggs, a lump of buttepithe'sizeiof a wWnntj thenadd milk4ft8t,iand oook liaii double boiler. Enohghi f6>rDne:pie'.»i.'ini mj. i>ti^';i!i»i i.vi ,if.i.!i . ^H-MrsjjHaael Mason.c •> r- \\>i-t-' ( Mil I'liii jlliui •■>i^-l \.f,i.: . .^■;. '.t?!*" "■' '-■'• • '■ '' '"" ' '" ' '" ■■■''■'■ Vincear rit ,'Tii■■ . i.,i ■ d- i- / --K ii^P/T |'J''(PiP*?^i, iP'^fii^'^i^.i®'??,'^*''^.^ ^;"P,'' ^^^^f^'i®''', <^!^® ciupof sugajr, threBji, ,, eggs, three, tableepppn,^uV P^i^^"') ^T,? ^^^^PPP^i^Q},* P^ y'^,^g=^.r , and three ^j.. teaspoonfuls of lempn,.ptir all together and cook until thick; have crusts baked and fill this in using the whites of two eggs for the top. Set in oven and brown. i"~l -r.nf>rreci — Sophia Keesliog. lO l(j'lfl(Mi«!H'.tlH.t;t uno MiV^-i.c/. I og or Sn.\ke Bite — Tie band above wound and burn with iron at while heat; or cut out wound, making it bleed freely and then apply nitric acid. Venomous Insect Stings, etc. — ^pply weak A.mmoaia, Oil, Salt water or Iodine. Fainting — Place Hat on back; allow fresh air, and sprinkle with water. 141 Tests of Deatb — Hold minor to month: if living moisture will gtither. Push pin into flesh: if dead, the hole will remain; if alive, it wdl elose up. Cinders m the Kye— Roll soft paper up like a lamp lighter and wet tiie tip to remove, or use a meiiciue dropper to draw it out. Hub the other eye. Ues of Lemons Lemon jniee and salt will remove iron rust. Gargle a bad sore throat with a strong solution cf lemon juice and water. A hot lemonade, taken before going to bed, will cure a coid on the lungs. To keep lemons fresh a long time, invert over them a glass dish that flts closely. A cloth satui'ated in lemon juice and bound about a cut or wound will stop its bleeding A strong, unsweetened lemonade taken before breakfast, will prevent and cure a bilious attack. Ijemon juice is much nicer for salads than vinegar. This is especially true of fruit salads. Lemon juice mixeil very thick with sugar will relieve that ticklintr cough that is so annoying. For hoarseness, beat up the white of an egg, flavor with lemon and When YOU are in town, call at the ^ ^ Interurban Cafe and Restaurant for Lunch, Ice Cream, Soda and Confections. Everything clean and tidy. ^ ^ J- MIDDLETOWN, IND. WILLARD SANDERS, Prop. 142 Z7 the nian of tO'Da^ "=cannot afford to slight the matter of Good Clothes if he does he's a looser. — Good Clothes are profitable as they give a man an entree into the good opinion of everyone he meets. — There is a certain luxury about our Clothes that a man fully appre- ciates when he's inside of them. — Our suits express a certain style and exclusiveness in conservative as well as in extreme models. ^ t& CLOTHIERS, HATTERS & FURINISHERS. North Side Square - - 8th and Main Streets ANDERSON, IND. Satisfaction Guaranteed. Goods Exchanged or Money Refunded. H 143 sugar and take some occasionally. The juice of half a lemon in a cup of black coffee, without sugar, will cure sick headache. Lemon juice added to fruit juices that do not jell readily, such as cherry, strawberries, etc., will cause them to jell. Xo relieve rheumatism, add lemon juice to milk until it curds; then bind these curds upon the swollen parts. Lemon Extract — Let stand the rind of four grated lemons in half a pint of alcohol for about three weeks. Drain off the fluid, bottle and cork, and you have a finer extract tkan you can buy at the stores. Things to Remember. To prevent salt from becoming damp or hardening in the shaker place a few grains of rice in shaker when filling. In flavoring puddings, if the milk is rich, lemon flavoring is good; but if the milk is poor, vanilla makes it richer. To keep the flies on the screen door from coming inside rub the door with kerosene; the flies do not like the odor. A cloth saturated with kero- sene in a room drives flies to the floor. Delicate blues and pinks can be laundered without fading, in the fol- lowing way: One teaspoontul of turpentine put into half a gallon of water. Wet the goods in this and hang in the shade to dry. An easy and convenient way to remove the silk from sweet corn is to use a small vegetable scrub-brush. If any member of the family is very sick at the stomach, beat up the white of an egg and let him swallow it. It acts like a charm. A very valuable remedy for cases of proud flesh, an obstinate out- growth of flesh from small sores, consists of alum. A lump of alum is placed upon a heated stove just hot enough to enable it to turn to dry powder. The powder placed on the affected part repeatedly and covered 144 with a bandage can be relied upon to effect a speedy and inexpensive cure. It has never failed to cure when even the services of a physician were vainly resorted to. — A. A. H. Rice has a finer flavor if washed in hot wa'oer instead of c^ld, before cooking. The smaller a roast of meat, the hotter should be the oven at first, that the least possible amount of its delicate juices may escape. Bread should never be covered with a cloth when taken from the oven, but laid on the side and allowed to become perfectly cold; then keep in a closely covered tin box, without any wrappings. A spoonful of vinegar put into the water in which meats or fowls are boiled makes them tender. When corks swell and are two large for a bottle throw them for a fi-w minutes into a basin of boiling water. They will then soften. The best way to freshen home made bread so that it is as good as new is to dip the loaf in cold water, put it in a pan and bake it until it is heati'd through. Then wrap in a damp cloth, and when cold it is as good as when first baked. A good bath for tired, swollen feet is to bathe the feet in a bath with alum, one ounce; rock salt, two ounces; borax, two ounces; using one tea- spoonful to each quart of water. Bathe the feet in this water every niglit for a week. If grease is splashed on a stove, a little salt sprinkled on it prevents any unpleasant smell. A little vinegar kept boiling on the stove while onions or cabbage are being cooked will prevent the disagreeable odor going through the house, or a small pinch of carbonate of soda in the water preserves the color of vegetables and lessens the unpleasant odor of cabbage and onions when cooking Hy How to Cook a Husband A good many husbands are utterly spoiled in the cooking. Some women set them constantly in hot water; others let them freeze by careless- ness anil indifference. Some keep them in a pickle all their lives. It is not reasonable to suppose that any husband can be tender and appetizing treated in this way, but they are really delicious when properly prepared. In selecting your husband vou should not be guided by the silvery appear- ance, as in buying mackerel, nor by the golden tint, as in picking salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him. The best are always brought to your door. But it is far better to have none unless you will patiently learn how to cook him. A preserving kettle of tbe finest porcelain is best; but if you have nothing but an earthen pipkin, it will do, with care. See that the linen in which you wrap him is nicely washed and mended, with the required number of buttons and strings securely sew£d on. Tie him in the kettle by a strong comfort cord. The duty cord is breakable and apt to let him fly out of the kettle and become burnt and crusty on the edge. Of course you know that, like a crab or lobster, you have to cook him alive. Set him near a clear, steady fire of love, neatness and cheerfulness. If he sputters and fizzles, do not be anxious. Some do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but no vinegar or popper in any account A little spice will improve him, but it must be used with judgment. Do not stick any sharp instruments into him to see if he is becoming tender. Stir gently, watching the while lest he lie too flat. and too close to the kettle, and so become flabby. If thus treated you will find him digestible, agreeing nicely with you and the children. He will keep as long as you like, unless you become careless and set him in too cold a place. — Woman's Home Companion, 146 PicniG LuhgIigs Ham Sandwiches Cold Chicken Celery Deviled Eggs Cold Soft- Shelled Crabs No. 1. Cake Jelly Cake Ginger Snaps Hard- Boiled Eggs Bread and Butter Sandwiches Apple Pie Buttered Rolls Lettuce Sandwiches No. 2. Tongue Sandwiches Dill Pickles Fruit Cake Crackers and Cheese Mince Pie Bread and Butter Sandwiches Apple Tart Fried Egg Sandwiches with Curled Bacon Oranges Lady Fingers Cold Veal Loaf 141 Luncteon No. 1. Decorations — Pink and White Carnations at each Plate. Pink Roses in center liowl. Pink Salad Slaw Cold Tongue Creamed Potatoes P'ried Chicken Rye Bread Salmon Salad Vienna Rolls Lettuce Spiced Cherries Peaches Mixed Cakes Coffee Candies Ice Cream No. 2. Decorations — Bittersweet Berries and Ferns. Bullion Wafers Olives Oyster Patties Shrimp Salad Minced Ham Sandwiches Fig Ice Cream Angel Food Cake Salted Peanuts Coffee No. 3. Decorations — Ferns, Violets. Blue Points Salted W^afers Slaw Stuffed Olives Toasted Bread and Creamed Chicken Brown Bread Cheese Straws Peanut Sandwiches Sliced Tomatoes Mayonnaise Macaroons Angel Food (^ake Coffee 148 No. 4. Bullion ■ Broiled Chops • Bread Sticks Creamed Potatoes Celery Salad Wafers Cheese Coffee No. 5. Hamburg Sandwich Baked Beans Apple Pie Coffee (Aid Society) Pickle Cooky No. H. Cheese Sandwich Fruit Salad Cake (Missionary) Pickle Coffee No. 7. Creamed Ham Sandwich Hard Boiled Eggs Ribbon Cake Ice Cream (Fourth op July) Celery Beet Pickles Ice Tea H9 Hot Rolls Cheese Pickles Candied Cherries Cookies (cut in shape ot hatchet) No. 8. (Washington Birthday) Creamed Chicken Celery Coffee Orange Baskets Lemon Ice Lady Fingers Reception Coffee Macaroons Angel Food Cake Ice Cream Chicken Sandwiches Stuffed Olives Shrimp Salad Cheese Straws Salted Almonds Mixed Cake Fruit Coffee Strawberry Sherbet Candied Grapes Angel Food Cake Ice Cream Salted Almonds Fruit Cake Candies Coffee 150 81ub LiiiiGbes No. 1. Nut Sandwich Sweet Bread and Cucumber Salad Fancy Cakes Frozen Fruits Gingar Punch No. 2. Chicken Salad Pinoles Nasturtium Sandwiches Charlottes Fancy Cakes Russian lee Tea Coffee Sliced Veal liOaf Cress Sandwiches Olives Vanilla Ice Cream Delicate Cake Strawberries No. 8. Sliced Tongue Cheese Sandwiches Salted Peanuts Pineapple Ice Cheese Straws Fancy Cake Coffee 151 Thanksgiving- Dinner Oyster Soup Celery Chili Sauce Roast Tarkey with Cmnberry Sauce Sage Dressing Sweet Potatoes Chicken Pie Cold Slaw LuL'ania Potatoes Pickle Baked Beans Pumpkin Pie Baked Apples Devil's Food Cake Tea Coflfee Christmas Dinner Creamed Tomato Soup Mixed Pickle Roast Turkey with Currant Jelly Oyster Dressing Pickles Celery Creamed Chicken with Baked Dumplings Mashed Potatoes Sweet Potatoes Cold Slaw Apple Sauce Cheese Spiced Cherries Pear Preserves Mince Pie Pumpkin Pie Cake Nuts Cotfee 152 Wedding Breakfast Cantaloupes Filled with Whipped Ureain French Fried Pork Chops Potato Chips Cottage Cheese Omelet Hot Rolls Orange Marmalade Coffee Egg Lily Salad Wafers Strawberries Wedding Luncheon Banana Ice lirown Bread and Butter Strips Creamed Chicken Peas Asparagus Apple Salad Cheese Balls Wafers Olives Ice Cream Cakes Coffee Mints INDEX OF ADVERTISEMENTS 153 Lion Store Daniels & Pickering Co. . . Page B. E. Goflf & Sons I. N. Marshall Seth H. Mills Scott Lewis Dr. F. Pv. Henshaw E. K. Sowash Joseph Frye Lott's Department Store . . Mrs. Tessa Harte Brown & Hewitt Charles H. Husband H. S. Hysinger & Co C. W. Swartz Bing's O. P. C. H Rochester Shoe ^tore Middletown News J. B. Frazier . . . Inside Front Cover 7 11 16 26 30 34 38 42 46 49 49 49 53 54 57 57 Abe's Misfit Page Golden Rule Incubator Co.. " Farmers' State Bank " Miller Bros " 57 59 64 70 M. T. Scott & Son Joe Fadely & Son Atlantic ct Pacific W. N. Showalter . B. L. Klus & Son 76 99 Tea Co.. " 110 122 125 Levi Keesling . . 126 Stuart & Haugh . N. S. Good J. W. Cassada . Schuster Bros. . . 128 129 133 142 W. A. Fox 153 .Inside Back Cover. Outside Back Cover. WM. A. FOXp FINERAL DIRECTOR r EMBALMER OFFICE PHONE. 70 : RESIDENCE PHONE 83. NEW CASTLE, INDIANA. tW DON'T FORGET TO READ THE INSIDE OF THE BACK COYER. 154 Table of Contents Honey Creek Charch Housekeeper's Alphabet ''An Enlarged Vision" "Just to Remind Yon" Beverages Bread Cake Confections Dessert Fish and Oysters Ices Meats and Dressings Pastry Pickles and Catsup Pudding Salad and Salad Dressing Soup Vegetables Miscellaneous Things Worth Knowing Things to Remember How to Cook a Husband Menus Memoranda Page ! 2 u 3 (( 4 to G ii 8 n 9 to 11 ki 12 to 16 (( 17 to 49 a 50 to 53 H 54 to 57 4( 58 to 59 ii 60 to 64 li 65 to 76 u 77 to 81 (k 82 to 86 u 87 to 92 a 93 to 99 a 100 to 104 u 105 to 110 .( 111 to 133 i'> 134 to 143 4k 143 to 144 (i 145 (( 146 to 152 U 153 to 160 155 MEMORANDA 156 MEMORANDA 157 MEMORANDA 158 MEMORANDA l.')'.! MEMORANDA 160 MEMORANDA r^ -ryfy' WHAT YOU READ and what you think about J- J- makes you what you are. ^ Jt- THE MIDDLETOWN NEWS is a Semi- Weekly Newspaper, devoted to the interests of its readers. Only clean, live mat- ter of a strict moral tone is admitted for publi- cation. ^ j^ Jt jk T^e Home Circle department is becoming popular with the wives, mothers and daughters of the homes. The articles in these columns are intended to aid the readers in their daily contact with life's problems. .^ You Should Read It. $1.25 Per Year. WE CAN SAVE YOU MONEY on All Magazines. Send Us Your List for Our £.stixnate. ^ ^ ^ We Make a Specialty of ei^ ^ All Kinds of Job Printing* *^ d^ We have something interestiti]^ for Societies tiiat comtemplate tlie raising of funds to extend tiieir worli. WRITS FOR PTiRTIGULTlRS. THE NEWS, Middletown, Ind. B. R. INMAN, Publisher. LIBRARY OF CONGRESS 011 022 318 3 X All the year around X ODD Oo<>fll^,f CEro^d ^.i]^o»f louts, §5>hoeiS„ :it^ HioHfcs*! p^km;*: PAID if*cif»5 RWiODa^r.ie. ^A t« MMdlctowth Snd. ,,i..i.U,