15 500 WAYS TO PLEASE A HUSBAND (!l0tnpUmrnta of Qlije UrabtttQ ^(rrl;attta of ICQnn. MaBBatifixetttB -vt ^ A HAPPY FUTURE is assured to those nvho commence their married life with a Savings Account. It provides for emergencies which are hound to arise at times in every life. The Central National Bank solicits your account and will pay you interest compounded quarterly. You can start an account with one dollar MENTION THE BRIDE BOOK "ullfr ^aust for ^rrutrr" and now — the next thing is to fit up the Home. We can help you do that and are well fitted to offer Service. Our store is filled with a carefully se- lected line of furniture, rugs, draperies — in a word, everything necessary to furnish your home. Everything is up to date and every ar- ticle is selected with the view to giving the buyer lasting satisfaction. If you intend to start with a small apart- ment or a large house we can offer sugges- tions and show you things suitable for it. If you want to pay for your goods at once, well and good, if not, we can ar- range the payments to suit your ideas. Won't you come in, look around and see what we have to offer both in Service and Merchandise? W. B. GIFFORD Home Furnisher 97-99 Market St. CASH OR PAYMENTS )CU565570 CONTENTS Matrimonial Information Announcement Cards 11 Best Man 11 Bridal Attendants 7 Bridal Bouquet P Bridal Gifts 5 Bridal Veil 9 Brides Cake 9 Dan Cupid 13 Groom's Costume 11 Hints to the Bride 13 Honeymoan 13 Music 7 Orange Blossom 11 Rice 13 Slippers and Shoes 13 Wedding Anniversaries .... 13 Wedding Breakfast 11 Wedding Cake Wedding, Church 7 Wedding, Church (private) 7 Wedding Expenses-the Bride -5 Wedding Expenses-the family 5 Wedding Expenses-the Groom 5 Wedding Gown 9 Wedding, Home 7 Wedding Ring 9 Vogue The; Simplicity .... 5 Recipes Bread & Rolls 51-53-55 Cakes & Cookies . . 73-75-77-79 Chafing Dishes 57 Candy 89-91 Eggs 49 Fish 31-33-35 Griddle Cakes & Waffles . . 87 Meats 23-25-27-29 Pies 67-69-71 Preserves, Pickles-Jellies 81-83 Puddings & Desserts 61-63-65 Salads 43-45-47 Sauces, Fruit & Meat 85 Soups 17-19-21 Vegetables 37-39-41 Cooking Time Table 41-93 Household Hints 95 ALL THE WORLD LOVES A LOVER And all the world loves to help the lovers Wants to see them started out in life with Those many little home comforts that lessens the day's Burdens and add cheer to the house For that reason these home i usual inl prove both a pie :hants here present special offerings of t to all young couples. are and economy to patronize them. Copy i^litfd by R. H. GREENLAW, Publisher ITEM BUILDING W.4KEF1ELD, MASS. MENTION THE BRIDE BOOK **J^treComci5 rijc ^iitu:" 'OUR WEDDING PHO I OGRAPHER shnuld he ihoveii u iih a^ much care a.- the bouquet. The flowers arc perishable; but your wedding photograph - who knows how many generations will cherish and reverence ii r J* Do not have any regrets. 1 elcphone ti r appointment. For evening \\ eddings we have artificial light, which is better than daylight. Joseph Henry Govch, (^^ d](ar^i Sireei T'l'ph" Matrimonial Information WEDDING EXPENSES— (The Family) The father and mother of the Bride assume all the costs and re- sponsibilites in connection with the suitable celebration of her wedding. The specific expenses and duties may be enumerated thus: The en- graving, addressing and posting of the invitations or announcement cards, every detail of the Bride's dress, the music, the flowers and awning at the church, the carriages that convey the bride and brides- maids to the church and the reception or breakfast following the ceremony. WEDDING EXPENSES— (The Groom) The fees for the marriage license, clergyman and sexton of the church are paid by the groom. The clergman's fee is entirely de- pendent upon the generosity and financial position of the groom, from $5 to $25 being- the average amount. He also must provide the wedding ring, the bride's bouquet, the bouquet for the brides-maids and, if he desires, neckties and gloves for the best man and ushers. Souvenirs in the form of sleeve links or scarf pins should be given the best man and ushers. The groom must also provide the carriage in which he and his bride drive away from the ceremony. WEDDING EXPENSES— (The Bride) It is the duty of the bride to supply the maid of honor and brides- maids with souvenirs of the occasion, small testimonials of her gratitude and affection in the form of bracelets, brooches, neck-chains or similar trinkets, all of which should be alike and suitable for con- spicious use at the wedding. She is also expected to furnish all buttonieres for the ushers. BRIDAL GIFTS Prompt and grateful thanks and acknowledgement should be made by the bride, with a personal note, immediately upon the re- ceipt of each gift. SIMPLICITY— (The Vogue) Simplicity in dress, in the menu off'ered at one's table, in one's costume, is no longer a mark of poverty or a thing for the sidewise glances and covert remarks. Fashion has set its approval on many homely and inexpensive customs and the bride-to-be and her doting family need no longer strain every financial nerve in order that their favorite's wedding may equal in pomp and display the most elaborate of her friends' marriages. In no social affair should the keynote of simplicity be so consistently striven for as in a modern wedding. MENTION THE BRIDE BOOK Don't Forget the Limousine, Mr. Groom UT^^^ { Call 5 5 45 5 and be assured of quick, reasonable, and courteous service — and a beautiful car. ^ It will mean a lot to vour bride, so gi\e her the best there is Moore "■Best of Luck and Happiness" RoBBiNs Motor Car Com pa NV, hic. A CHURCH WEDDING The bride and her maids assemble in the vestibule. As the wedding march peals forth, the ushers walk, two by two, followed by the bridesmaids in similar order. Behind these moves the bride lean- ing on the arm of her father, immediately preceded by her maid of honor, who walks alone. At the chancel steps, the ushers and the bridesmaids break ranks, one half to the' right and the other half to the left, thereby forming a crescent. At the foot of the chancel steps, the bride is met by the groom and thus she is led between two lines of bridesmaids and ushers, her maid of honor on the left, her father behind her, to the clergyman for the ceremony. THE HOME WEDDING A home wedding follows the form of the church ceremony, the wedding procession forming at the top of the stairs, the bride on the arm of the one who is to give her away, and preceded by maid-of- honor and bridesmaids. The groom, best man and ushers, as in a church wedding, do not form a part of the procession, but are grouped where the ceremony is to take place. CHURCH WEDDING— (Private) To many the church wedding appeals with great force. The leiigious and sacramental nature of the ceremony is emphasized with- out the pomp and display of the public service. Such a wedding usually takes place in the daytime rather than in the evening. MUSIC For music, of course, no bride would feel "really married" with out the Lohengrin or Mendelssohn Wedding March. A pretty ar- rangement is as follows: PROCESSIONAI Bridal March (Lohengrin), Wagner. "O Perfect Love" (played softly during ceremony), Joseph Barnley. RECESSIONAL— Weddhui March. F. Mendelssohn Bart- holdy. During the reception it is perfectly fitting, however, to have any light popular music played, or the music may be dispensed with en- tirely at that time. BRIDAL ATTENDANTS In a church wedding the bride is attended by her maid-of-hono)- and from four to eight bridesmaids, though the number may be varied at will. Six is the usual number. MENTION THE BRIDE BOOK SANBORN The 'Photograp/n studios: 2) CENTRAL SQUARE The pidures ot the bride, as a matter of record, play an important pa ofthe wedding ceremony. +»—.«-„ Call Up Lynn 671 and let us suggest how to have your pictures made Highfst Qua/in Combined '.nth MoJeratr Price 7 I THE WEDDING GOWN There is nothing in the world more surrounded with glamour an.l the halo of sentiment than a wedding gown, nor is there anything more beautiful. A lovely symbolism has always clung to the idea oC the wedding gown and the wedding wreath. Into these have always been woven the thought of purity, dedication, richness, beauty, and the promise of future years. On this one day, out of all the days of life, the body is to go clothed with the rich and sufficient symbols o? the spirit, and crowned as with the coronation of all the future years. THE BRIDAL VEIL Next in importance to the wedding gown is the veil. If it is of old lace, it should be treated in the simplest manner — allowed to hans.'; in natural undraped lines. Tulle or net may be fashioned into cap and bow, may be caught up with flowers, may cover the face, may float away beyond the train of the gown. One may use yards of its misty daintiness; whereas an .overdose of lace would ruin any effect of elegance or richness. THE BRIDAL BOUQUET After the reception, as the bride goes upstairs to change, it is customary for her to throw the bouquet to the bridesmaids and th? guests assembled beneath. The gii'l catching it is superstitiously supposed to be the next bride. It is a pretty idea for someone to take a few flowers from the bouquet before, that they may be made into one of the floral trays, now so popular, and thus be preserved for the sake of their association. THE BRIDE'S CAKE The bride's cake is the one that adorns the table — the one that the bride cuts — and should be of sufficient size to serve one piece to each guest. An old custom is to have this cake contain a thimble, a coin, and a ring. The superstition is that the young woman who by chance receives the slices containing these are respectively destined for a future of single blessedness, wealth or domestic bliss. THE WEDDING CAKE Wedding- cake is more or less sentimental and is usually a fruit cake which is cut into small pieces, at the wedding breakfast or re- ception and daintily boxed, to be given the guests as they depart. It is really a souvenir of the wedding to be "dreamed on." THE WEDDING RING FINGER An old idea of the wedding ring was that a vein ran directly to the heart from the third finger of the left hand and so the ring has always been placed on that finger. MENTION THE BRIDE BOOK (gifts The Best Man and Ushers Cuff Buttons Tie Clasps Waldemar (iolcl Cliaii Stick Pins Gold Knives Match Fobs Signet RiUBs (.i>: percent. Money goes on in- terest the first day of every month. Safe Deposit Vaults Your important papers and your valuables will be absolutely safe from burglary and fire in a box in our modern vaults. And just think, the co.st to you is less than one cent a day. Is it worth it? Call and let us show them to you. The Lynn State Bank The Home Bank for the people of West Lynn, Cliftondale and Saugus 1 Mcdonough square Formerly Houghton Siju^re WEST LYNN, MASSACHUSETTS 5oups BAKED BEAN SOUP BOIL two cups of cold baked beans in one quart of water for two hours, add one half can of tomatoes, salt and pepper to taste, simmer for one half hour longer, strain and add one tablespoonful butter blended with one tablespoonful flour. Strain and serve witn croutons. VEGETABLE SOUP One quart of the following vegetables cut small: Parsnips, car- rots, celery, onions and potatoes. Boil in one quart boiling water for one hour. Add one tablespoonful butter, salt, pepper and two table- spoonfuls tomatoes. TOMATO SOUP One pint tomatoes strained, one pint milk, one pint water, large pinch soda, season plentifully with butter, salt and pepper. Boil tomatoes with water about ten minutes, then add soda before milk. CORN CHOWDER Try out three or four slices salt pork in kettle, cut one small onion in pieces and fry in fat, being careful not to burn. Now take four or five medium sized potatoes sliced thin, and one can of corn, add layer of potatoes and corn and dash of pepper and salt until ail are used. Cover with hot water and cook until potatoes are tender. Before serving add one half pint of milk. DUMPLINGS FOR SOUP One pint of flour. Two rounding teaspoonfuls of baking flour, one half teaspoonful salt, soften with milk. Roll out and cut into shape. PEA SOUP Take the necessary amount split peas wanted, and put them to soak over night in soda water. Before cooking, strain and rinse, and put them on to boil until soft, then strain through a wire sieve, put it on to cook more and add a large onion, and pepper and salt to taste. POTATO SOUP Pare and slice six medium sized potatoes, boil in one quart hot water until tender, then add one quart milk, one teasppon butter, salL and pepper to taste. Let it come to the boiling point, serve at once. MENTION THE BRIDE BOOK Congratula tions ! Please allow us to congratulate you on this happy day. Our very best wishes go with you always. — Lynn Sewing Machine Stove. Start Housekeeping Right Secure Your Sewing Machine Early NOTE— "Sewing machhies will h- scarce and hard to obtain diiriny the coming year." All Makes of Sewing Machines NEW AND SECOND-HAND RENTED AND SOLD Liberal Credit Terms Lowest Cash Prices Lynn Sewing Machine Store Bargains Everyday 14 SO. COMMON STREET LYNN, MASS. BROWN SOUP Allow one pound round steak for each quart soup required. Broil over a hot fire, browning well but not burning. Cut in small pieces, put in stewpan with a quart of water and tablespoon rice, cover, cook .'-■lowly an hour, then add one each, onion, carrot and potato sliced tine, add salt to taste, and water to supply the quart required, cook three- fourths hour, do not strain. Serve with bread. MACARONI SOUP Cook one-half cup macaroni, break fine in salted boiling water, when tender, drain and wash, add two or three cups hot stock, season with salt and pepper to taste, serve viath croutons. CREAM OF CELERY SOUP Boil one medium head celery in one quart stock till tender, strain, add one cup cream or milk, and a very little flour wet up with cold water, season to taste with salt, serve with croutons. CLAM BOUILLON One quart of clams removed from shells, one pint of water, two or three slices of onion. Boil ten to fifteen minutes and drain. Scald one pint of milk with one tablespoonful of butter and one of flour blended. Add to broth and season with salt, pepper and paprika. Serve in bouillon cups with spoonful of whipped cream. CORN SOUP One can corn, one quart sweet milk, put together in a kettle with a little hot water to keep it from scorching. Let it boil slowly for fifteen minutes or until the corn is cooked, season with pepper, salt and a little butter. CREAM OF RICE SOUP Two quarts chicken stock, one teacup rice, one quart cream, one .small onion, one stalk celery, salt and pepper to taste. Wash rice, add chicken stock, onion and celery, simmer two hours, strain through a sieve and add seasoning and cream, which has been allowed to come to a boil. Milk may be used, if so, add a tablespoon butter. VEGETABLE SOUP Boil a piece of beef, a quarter of a cabbage, six potatoes and four onions. Chop each vegetable separately. Boil the vegetables one hour slowly. Season to taste. MENTION THE BRIDE BOOK We Furnish the Home Complete To newlyweds who plan their home complete or for those who wish to add a few pieces of substantial fur- niture we offer unprecedented and unequaled assortment at all prices. FOUR FLOORS OF MEDIUM and HIGH GRADE FURNITURE TO SELECT FROM BeauHiul in desic/n a)id solid i)i construction Our fine fionifiirc irill last a life time . TOBIAS £^ GOLDBERG li'liere You can Purchase for Less 46 MUNROE STREET MOCK BISQUE SOUP A quart can of tomatoes, three pints milk, a large tahlespoonful of flour; one of butter; pepper, salt and soda. Put the tomatoes on to stew adding- a teaspoonful of soda. Bcil mil'; in a double boiler except enough to mix with the flour. Add the cold thickened milk to boiling milk, and cook ten minutes. Add butter, pepper and salt, and then the tomato (strained). Serve immediately. JACKSON SOUP Three good sized potatoes pared. Three onions. Boil them together and put through a sieve, add one pint of milk. Heat all together, season with pepper and salt. SPLIT PEA BOUILLON One half cup of split peas, soaked over night. Cook until soft, sift, add one quart of milk, large tahlespoonful of butter. Season with salt, pepper and paprika. Sei-ve in bouillon cups with a spoon- ful of whipped cream. VEGETABLE SOUP A shin bone of beef, four quarts of water; boil Ave hours, take out the meat and use it for mince meat. The next day skim off the fat and add four onions, three parsnips, three carrots, a little bunch of celery. Slice them thin and cook one houi-. Strain throufjh the colander. Have ready a tea-cup of milk, in which has been stirred three even table-spoonfuls of flour. Season with salt, pepper, and a half tea-spoon of curry powder. Cut the slices of carrots and parsnips in little dice. Put them in the tureen with little rings of macaroni. Boil the macaroni half an hour, in salted water, then cut in little rings. MUTTON SOUP Four pounds of mutton, four quarts of water, four heaping tea-spoonfuls of salt, one even tea-spoonful of pepper, two tea- spoonfuls of sugar, one small onion, two carrots, two turnips, one tea-cup of rice or broken macaroni. Boil the meat in the water two hours, then add the vegetables, all cut fine, and the seasoning and boil an hour and a half longer. MENTION THE BRIDE BOOK "Send It To The Laundry" zA HOUSEWIFE is the business head of a home and in these days of conservation her time is too valuable to be wasted through the necessity of doing a washerwoman's work. A Good Habit to Form TRY OUR SEMI-FINISHED SERVICE YOU'LL NEVER GIVE IT UP Satisfaction Guaranteed Phone and Our Driver Will Call Phone 3515-4104 Cheever Meats A SPANISH TOAST N economical dish for family dinner. One pound of Hambur steak, one cup bread crumbs, one egg, four small onions, pinch of salt. Moisten with milk and mould these ingredients into a round loaf. Set in a baking dish. Sprinkle with flour, salt and pepper. Pare four small onions and six tomatoes. Surround the loaf with these and cover with boiling water. Bake for an hour — or until onions are soft. Lift roast on serving platter. Thicken the tomato and onion gravy and pour over the meat. BEEF LOAF One and one half pound beef run through chopper, one cup crack- ers run through chopper, one cup milk, two eggs, piece of butter, size of an egg, one tablespoon salt, one scant teaspoonful black pepper, one teaspoonful poultry dressing. Put in bread tin and set in pan of hot water and bake one and one half hours. HOW TO ROAST BEEF Have a nice loin roast, salt it well and put on top a piece of suet about as large as a coffee cup, bind this on, and roast for one and one- half hours basting but very little. CREAMED CHICKEN Boil chicken in salted water till tender, remove from kettle and drain. Fry a few pieces salt pork and in this fat fry the chicken. Remove to a large platter. Make a cream gravy by pouring a pint of thin cream (or mere according to your chicken) into the spider containing the remains of the pork fat (not too much), and thicken with a little flour, mixed with cold water, salt to taste and pour over the chicken. SMOTHERED CHICKEN Take a chicken, split it down the back, wipe with a damp towel, lay the chicken inside down in baking pan, spread with one-fourth pound butter, or two or three slices good pork and a bit of pepper : put a teaspoon salt and one-half cup water in pan, place in a hot oven and cover with another pan, or use covered pan, baste often for half an hour, then turn and baste often and bake another half hour. Thicken with gravy and add milk if desired. MENTION THE BRIDE BOOK "A GOOD PRECEDENT TO FOLLOW" AS WE SERVED YOUR MOTHER WE WILL GLADLY SERVE YOU "Man is not so much the result of books, which he reads or the friends with whom he associates a^' the food upon which he is nour- ished." EVERYTHING FOR THE TABLE AT THE RIGHT PRICE 16 DIFFERENT DEPTS. THE, BEST OF GROCERIES— MEATS— FISH— BAKERY DELICATESSEN— VEGETABLES— FRUITS J. B. BLOOD CO. LYNN MARKET SILSBEE ST. MARKET BREADED VEAL Beat one egg light, dip a slice veal steak in the beaten egg, then in bread crumbs; have a generous piece of butter melted in a warm spider, lay the steak in and cook slowly for half an hour, turn the steak once, be careful not to burn it. HAMBURGER STEAK Take round steak as much as desired, chop till a perfect mince, cannot be too fine, then add a bit of onion if desired, chopped fine, or £ bit of sage; season with salt and pepper to taste, make in flat balls. Heat your spider hot, put in some butter and fry balls till done. Serve with or without gravy. ROAST BEEF Have the bones or ribs removed at the market from four pounds of the sirloin beef, wipe with a dry cloth, make an incision from top side about half way thi-cugh, insert a piece of butter the size of ai: English walnut; put into a pan, place in a hot oven without salt or water, as both of these toughen the meat. Bake one hour, when done turn off a part of the grease which has escaped, add water enough to make the desired quantity of gravy, thicken, salt to taste. The bones that have been removed can be used for soups. BEEF STEW WITH DUMPLINGS Put beef into cold water, salt and boil until tender, slice in on ions, one turnip and potatoes, add a little I'ed pepper, and one-half cup rice if desired. Drop dumplings over the top and boil twenty- minutes. DUMPLINGS Two cups milk, a little salt, two heaping teaspoons baking pow der, flour enough to make a stiff batter. Drop the dumplings on top of a stew, being careful not to have enough water to cover them. Boil about twenty minutes. BOILED BEEF TONGUE Wash clean and put in a pot with water enough to cover, two ta- blespoons salt and a small pod red pepper. If the water boils away, add more so as to keep the tongue well covered. Boil until it can be pierced with a fork, take out and remove the skin. Serve hot or cold. Smoked or pickled tongue should be soaked in water over night, an.! cooked in the same way, omitting the salt. MENTION THE BRIDE BOOK LOW PRICES No High Rent to Pay 'hen a boy loves a girl. That's the boy's bii When a girl loves a boy, That's the girl's business. • When they get married, That's the minister's business. When they need new and Jnd hand farnitiire. Thai's my business! H. Kaplan New and 2nd Hand Furniture Complete House Furnisher Stoves Brass Beds Dressers Carpets Oil Cloth CASH or CREDIT 24 Market Square, W. Lynn Boscobel Block Tel. 7670 Lynn Residence Tel. 1084- J Revere POTATO CRUST Boil and mash a dozen medium sized potatoes, add one good tea- spoon salt, two tablespoons cold butter and half cup milk or cream. Stiffen with flour sufficient to roll out; nice for tops of meat pies. CHIPPED BEEF Place chipped beef in a saucepan, add a little cold water to fresh- en it, when the water becomes hot, pour it off^, and add milk or cream, w hen it boils up thicken with a little flour and add a piece of butter. Pour into a dish in which a well beaten egg has been placed and stir well together. The egg may be omitted. BEEF PIE Fill a pudding dish half full small pieces boiled beef, with gravy enough to nearly cover the meat; make a good biscuit crust, roll about half an inch thick and cut into small biscuits, set them on meat unti! meat is covered. Bake about twenty minutes, or until biscuits are done. Serve with extra gravy. Veal or chicken is very nice. POT ROAST OF BEEF A nice brown juicy one and a nice brown gravy to go with it, and this is my way of cooking one. I find that the cheaper pieces of beef will answer. Place it in a flat-bottomed kettle and cook slowly until it is browned on all sides ; then add a pint or more of water, keep closely covered and cook until the meat is very tender. ROAST LEG OF LAMB Wash thoroughly in warm water, rub all over with salt, put in covered roast pan, pour over the top one-third cup vinegar, pour boil- ing water in the pan, roast gently for two or two and one-half hours, remove to a platter add boiling water to the dripping, thicken with flour wet with cold water, let boil up well, strain and serve. ROAST BEEF Select a loin or rib piece — the latter is the best — and pound it thoroughly before placing in the pan; pour a cupful of boiling water over it and sprinkle a little salt; have the oven well heated and baste frequently with the drippings after the juices have cooked out. Cook about ten minutes to a pound. When done it should be brown outside and a little red within. If the meat has an ex- cess of fat cover the fatty portion with a flour and water paste, which can be removed before fully done. Turn the gravy upon the meat after skimming ofl' the fat ; season with pepper and salt. Any attempt at basting before the juices commence running from the meat will have the eff'ect of toughening it. MENTION THE BRIDE BOOK PRE-NUPTIAL AGREEMENT iSf it kunuiit bg tljcsr prrBrutii f/(«f 7, the under- signed, in consideration of the finest, sweetest. prettiest and most wonderful girl in the world a:;reeing to become my life long partner, I do hereby agree and promise to purchase for her a one pound box of Jackson's candies at least once a for a period of years as a slight token of my esteem and love. To be signed by the Groom Witness WE SERVE EVERYTHING THAT'S GOOD TO EAT In Our Quaint and Cozy Place and the Food is Excellent SPECIAL LUNCHEON 11 AM till 6 PM Afternoon Teas 2 till 5 PM Dinner 6-9 PM A La Carte 11 AM till 9 PM Jfackson ;:) 36 CENTRAL SQUARE VEAL LOAF Three pounds of raw veal, one-fourth pound of salt pork, chop fine, add one cup of fine cracker crumbs, two eggs, well beaten, two teaspoons of pepper, two teaspoons of salt, sage and a little mace. Bake two hours in a deep dish. JELLIED CHICKEN Bail thoroughly so that the bones will readily drop away from the meat, then return it to the water and keep there over night. Next morning chop the chicken into very fine pieces and to it add salt and pepper with a little butter if needed. Mix thoroughly and put in moulds to turn out after it has cooled and hardened. FRICASSEED RABBIT Cut up and disjoint the rabbit; put into a .^tewpan and season with cayenne pepper, salt and chopped parsley. Pour in a pint of warm water and stew over a slow fire until quite tender, adding when nearly done some bits of butter. BEEFSTEAK The only proper way to cook a beefsteak is to broil it on a light wire gridiron over a clear fire. When ready to turn, place it on a warm plate with a little butter, turning the cooked side down so that the juices may be saved in the plate, and not lost, as would be the ca?e were it turned upon the gridiron; return it to the grid- iion a^ quickly as possible, and as soon as the other side is cooked place it aj,ain upon the plate which be sure to have always wamn ; feason with pepper and salt to taste, adding a little butter. BEEFSTEAK AND ONIONS This very popular dish necessitates the use of a frying pan upon which put the steak with a little suet, and add sliced onions which have previously been prepared by dropping into cold water; season with salt and pepper and cover tightly before putting upon the fire. FILLET OR FILET OF BEEF LARDED (This is the tenderloin, although the sirloin is sometimes used.) Trim oflf fat, tough skin, etc., and skewer into shape (round). Lard with salt pork. Dredge well with salt, pepper and flour and put without water into a very .small pan. Place in a hot oven thirty min- utes; in lower part ten, and then on upper grate. Serve with mush- room sauce or with potato balls. The shape of the fillet is such that the time required for cooking is the same whether it weighs two or six pounds. MENTION THE BRIDE BOOK ASK ABOUT OUR Honeymoon Special WARDROBE TRUNK Large Assortment Highest Quality TRUNKS TRAVELING BAGS SUIT CASES BOSTON BAGS UMBRELLAS BRIEF CASES THERMOS BOTTLES AND NOVELTIES AT LOWEST PRICES It will pa^ you to se« us First! Lynn Luggage Shop The Quality Store 92 Summer Street Opp. Blood's Market Tel. Lynn 5495 Lynn, Mass. Fish SALMON LOAF ONE can salmon, one can peas, six rolled crackers (butter). Flake the salmon, put layer of cracker crumbs in deep dish, then layer of salmon, then layer of peas, and so on until all is used. Sprinkle bits of butter, add milk enough to moisten, have last layer crackers dot with butter, salt and pepper. Bake in hot oven half hour FISH SOUFFLE Make a sauce using one tablespoon each butter and flour, and one cup of milk, add one fourth cup fine bread crumbs and one cup of chopped cooked fish, then yolks of two eggs beaten thick, salt, paprika, onion juice to taste, and lastly fold in the white of one egg. Steam in small timbale moulds in hot water pan or put in a baking dish in hot water pan and bake twenty minutes. BAKED HALIBUT Take a piece weighing five pounds, lay in salted water for a little while, wipe dry, score the skin, put in pan in moderate oven and bake an hour, basting often with butter and water. When a fork will penetrate easily it is done. Should be fine brown color; make dress ing and bake with it; serve with butter gravy. STUFFING FOR BAKED FISH For a fish weighing four to six pounds take one cup of cracke'; crumbs, one saltspoon of salt, one saltspoon of pepper, one teaspoor of chopped onions, one teaspoon of chopped parsley, one teaspoon of capers, one teaspoon of chopped pickles. CREAMED LOBSTER Two cups rich milk or cream, scald, thicken with two tablespoons each of butter and flour, salt and pepper to taste, a dash of cayenne and two tablespoons chopped celery. Pour this over two cups finely chopped boiled lobster and serve. LONG ISLAND FISH BALLS Pick your fish fine and boil it with your potatoes, then mash fine, season to taste and stir in a well beaten egg or two. Drop from a spoon into hot fat, brown and take out with a skimmer. MENTION THE BRIDE BOOK FISH Your GRANDPARENTS probably bought their fish from WILLIAMS. Your PARENTS most likely did so. We invite you to continue in the paths that HAVE PROVED best by EXPERIENCE. MEATS We have added a selection of the Choicest Meats that are produced to the high qual- ity of FISH we have always carried. You may now select both at the same time when you trade here Quality, and Service Always Prices Fair to You and Us JAS. FRANK WILLIAMS, Inc. Siureisor lo H'llliams ^'Bws. F.sh Co. SELLERS OF SE.^ SWIMMERS OYSTERS. CLAMS AND LOBSTERS 2 13^2 17 UNION STREET 'Phones 2S and 2g BROOK. TROUT Wash well in salted water; score a little across the back, oil it thoi-oughly with Lucca oil and broil slowly. Dish on a very hot plat- ter with Maitre d'Hotel sauce, or better still, with only fresh butter. BOILED HALIBUT A thick meaty piece is best for boiling. Tie up closely in a fish cloth (cheese cloth is excellent for the purpose), cook in boiling salt- ed water, thirty or forty minutes is long enough for a piece weighing three pounds. For this quantity of fish boil three eggs twenty min- utes and prepare a drawn butter gravy with butter, flour and boiling water. Remove fish to platter, pour over it the drawn butter and aarnish v.'ith the eggs cut in slices. ESCALLOPED OYSTERS One quart oysters, one pint milk, one-half cup butter, pepper and salt, and twenty crackers rolled fine; beat eggs, add butter, crackers, salt, pepper, milk, and lastly oysters stirred in lightly. Put in but- tered dish and bake forty minutes. Place another dish over them until partly done, then take off cover and brown. FISH BALLS One pint codfish picked fine, one quart potatoes sliced. Boil to- gether until potatoes are soft, drain, mash well, while hot, add butter size of an egg, and a dash of red pepper; when cold add two wel! beaten eggs; fry in kettle, in very hot fat. SCALLOPED FISH Pick any cold fresh or salt fish into small pieces. Take a pint of milk in a double boiler with a few slices of onion cut very fine, a sprig of parsley minced fine. Add a piece of butter, size of an egg, pinch of salt and dash of pepper. Then stir in two tablespoonfuls of cornstarch. Wet in a little cold milk. Let all boil up. Butter a baking dish. Add first a layer of fish, then cream, then a few crumbs. Repeat until all is used. Bake twenty minutes or until nicely browned. MENTION THE BRIDE BOOK YOUR BRIDAL COACH I \\ hy be content to ride to and from the church, home, photographer or depot in an ordinary closed car r Use My Hi(rli-(/ass LJmousinc TERMS VERY MODERATE J. L. BELL\ ILLE 120 FRANKLIN STREET Tel'phiiue Connexion SCALLOPED CODFISH Season one pint rich milk with a little salt and pepper. Put it over the fire and add a generous lump butter with a teaspoon corn starch rubbed into it. Let this boil up, then set it off, with a cover over it to keep warm. Put a layer of thinly sliced cold potatoes. Have ready a cup soaked and shredded codfish; put a thin layer of this over the potatoes, chop six hard boiled eggs (these must be boiled twelve minutes) spread a thin layer of egg over the fish. Now begin again with the potato and so on. Now pour the gravy over the whole and sprinkle bread crumbs over the top and bake fifteen minutes. "From Ocean and Lake, from River and Brook, We swim to thy bidding, Oh, capable cook!" NEW ENGLAND FISH CHOWDER Place in the bottom of kettle six slices of salt pork, one layer of tomatoes, one layer of onions, one layer of sliced potatoes, one layer of sliced fish, one layer of common crackers. Continue this with the exception of the pork until the desired quantity is ob- tained. Cover with water. Stew very slowly for two hours. DROPPED FISH BALLS One cup codfish, two large cups pared potatoes, two eggs, but- ter the size of an egg, pepper. Wash the fish in several waters, then cut into small pieces across the grain. Put the potatoes into a saucepan and the fish on top of them, then cover with boiling water and boil until potatoes are tender. Drain thoroughly and mash together until fine and light, then add the pepper, the eggs, well beaten, and the butter. Have a deep kettle of boiling fat and dip a tablespoonful in it and then take up a spoonful of the mix- ture. Drop into the boiling fat and cook until brown, about ten minutes. Be sure to dip the spoon in the fat each time a spoon- ful of the mixture is taken up, and do not crowd the balls in the kettle. PANNED OYSTERS Put one pint of oysters in chafing dish with two table-spoons of butter, add about half a tea-spoon of lemon juice, a dash of cayenne a little salt, and table-spoon of bread crumbs. Cook until the edges of the oysters curl. Serve on buttered toast. MENTION THE BRIDE BOOK "The Store For Satisfaction" Congratulattons on gour ^^etitimg ! May many years of joy and peace Be yours, good health and fortune, too And may your regards for us increase As we are sure ours will for you. Complete line of Dry Goods — Fancy Goods Dress Goods Always the Latest Styles in Ladies' Waists Underwear Hosiery Skirts House Dresses Never Undersold in Lynn 1 iuoo^^ QTl U^ DRY GOODS STORES 38 Market St., Lynn Vegetables BOILED ONIONS OKIN them thoroughly, put them to boil, when they have boiled a ^ few minutes, drain, and put to boil again in cold water. Pour this away and again add cold water, bring to a boil and cook till tender, about an hour. Drain, season with butter, salt and pepper to taste. a little cream is a great improvement. Cooked in this way they will be very white and tender, and mild in flavor. SCALLOPED ONIONS Peel, slice and parboil six onions, in a suitable dish spread a thin layer cracker crumbs, next a layer of onions, dot with butter, and sea son with salt and pepper, if desired, continue with alternate layers, using crumbs last; dot the top generously with butter, and fill with niilk to reach the top and bake for one-half hour, or longer if oven i^ very slow. CREAMED POTATOES Pare and cut into cubes one quart of uncooked potatoes. Cook in boiling salted water, with a good sized onion sliced very thin, fif- teen minutes. Drain. Put two tablespoons butter in stew pan, then the drained potatoes and brown, turn often. When the potatoes are put on to boil, put one pint milk in double boiler and thicken with one tablespoon flour creamed with three table- spoons butter, salt and pepper. Pour over potatoes in stew pan and serve hot. ' CREAMED CAULIFLOWER Cut up in fair sized "flowerets," let stand in cold water an hour, then put into boiling salted water. Boil an hour, or until tender; drain, and pour over it the following cream sauce: Scald two cups milk, blend together two heaping tablespoons butter, and one heaping tablespoon flour, add the hot milk slowly, stir while cooking until smiooth and creamy, salt to taste. FRIED PARSNIPS Boil until tender, scrape off skins and cut in slices. Put them in dripping pan with some roast beef when nearly done. Allow them t> brown. Serve in a separate dish. ESCALLOPED POTATOES AND ONIONS In an earthen dish place alternate layers of sliced raw potatoe.s and onions, using one more layer of potatoes than onions. Add butter, salt and pepper. Cover with milk. Bake in a slow oven four hours. MENTION THE BRIDE BOOK Each Dav Will Hold a Wealth of Happiness for You If You Let Me Be Your Ice Man I am careful, considerate and accommodating, and in the delivery of ice you'll find me an expert. Each day sees me up with the dawn that I may give you the best possible service. Each night finds me tired but happy. I have served my customers and served them well. Of course you'll be pleased to know that the ice I carry is harvested and housed under absolute sanitary conditions and comes to you in a perfect state of purity. Always I recommend the Coupon System, because that saves you time, trouble and money. The book saves you money, — the system, time and trouble. Just ask me to tell you all. about it. Naturally I'm going to speak a good word for my Company, for it has given the people of Lynn. Swamp- scott and Nahant seven years of unexcelled service, and always goes the limit in helping me to please you. If you would like to have me call, just phone 703 or 704 and tell the J\(^rt// Shore Ice Dclhciy Company J J J Union Slrt'ft ESCALLOPED CORN One pint can corn, one pint cracker crumbs. Arrange in buttered bailing dish in alternate layers, with plenty of butter, pepper, and salt on each layer of corn, have the last layer of crumbs, dot with butter, and fill the dish with milk until it nearly covers the contents. Bake in quick oven until well browned. STUFFED TOMATOES Scoop out the inside of the tomatoes (six), take three-fourths cup bread crumbs, salt and pepper to taste, chop a small onion, add two tablespoons melted butter, and mix all together with a little milk or cream. Now fill your tomatoes and bake twenty minutes. ASPARAGUS SOUFFLE Boil one quart of asparagus, cut in inch pieces until tender. Cook one cup milk, one tablespoon butter and two tablespoons cornstarch until the mixture is thick and smooth. Then add the yolks of two eggs, well beaten. Stir in the asparagus, season with salt and pepper and fold in the stiffly beaten whites of the eggs. Put into a buttered baking dish and cook in a quick oven until delicately browned. Serve at once. GREEN CORN ON THE COB Take off^ the outside leaves and the silk, letting the innermost leaves remain on until after the corn is boiled, which renders the corn much sweeter. Boil for half an hour in plenty of water, drain, and after removing the leaves, serve. BROILED TOMATOES Cut in halves crosswise, large, smooth and not overripe tomatoes, broil over hot coals with cut side down, until brown. Remove to serving dish, and season each half with butter, sugar, pepper and celery salt. Set in hot oven a minute before serving. SAR.A.TOGA CHIPS Peel the potatoes carefully, cut into very thin slices and keep in cold water over night, drain off the water and rub the potatoes between napkins or towels until thoroughly dry, then, throw a handful at a time into a kettle or pan of very hot lard, stirring with n fork so that they may not adhere to the kettle or to each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up. MENTION THE BRIDE BOOK Just the place to be married OUR PRIVATE RECEPTION HALL is not too large. It accommodates fifty couples. Pleasing, cosy, com- fortable. Dance and have a good time. Prices moderate — no chargf for hall. HOME WEDDINGS We can furnish Food, Linen, Silver and Table Decorations Chinaware and Service Fancy Bride's Cake - Wedding Cak( // 77/ St'rvi' i?i Your Home or Church forAuv Number of Guests T. J. SMITH 'The 'T^cd/ Caterer 12 UNIO.\ STREET, EAST LYNX Telephone 41 z FRENCH FRIED POTATOES Slice the potatoes lengthwise in slices about a quarter of an inch thick and let them remain in cold water for an hour or long- er; dry in a cloth and fry in hot lard. Before they become quite done and for the purpose of making them puff up, take them out with a skimmer and drain, returning them again to the lai-d and continuing the frying until done. Sprinkle with salt and serve hot. STRING BEANS String snap and wash two quarts beans, boii in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hour and a half, and add salt and pep- per just before taking up, stirring in one and a half tablespoonfuls of butter rubbed into two tablespoonfuls of flour and a half a pint of sweet cream. Or boil a piece of salted pork one hour, then add beans and boil an hour and a half. For shelled beans boil half an hour in water enough to cover, and dress as above. TIME-TABLE FOR COOKING VEGETABLES Potatoes, boiled 30 minutes Potatoes, baked 45 minutes Sweet Potatoes, boiled 4.5 minutes Sweet Potatoes, baked 1 hour Squash, boiled 25 minutes Squash, baked 45 minutes Green Peas, boiled 20 to 40 minutes Shell Beans, boiled % hour to 1 hour String Beans, boiled about 1 hour Green Corn, boiled 20 minutes to 1 hour Asparagus 15 to 30 minutes Spinach 1 to 2 hours Tomatoes (fresh) 1 hour Tomatoes (canned 30 minutes Cabbage 45 minutes to 2 hours Cauliflower 1 to 2 hours Onions 1 to 2 hours Beets 1 to 3 hours Turnips 45 minutes to 1 V2 hours Parsnips and CaiTots 45 minutes to 1 hour or more 42 MENTION THE BRIDE BOOK m Cf)r 5^ctitiing: Bouquet m "It is the custom that the groom supply iiAi the bride with her bridal bouquet." ^ GOOD ETIQUETTE HI Don't pav fancy prices for fancy flowers. OT Allow us to supply DO Your Bridal Bouquet M at a moderate price. ^ OUR SPECIALTY ^ Only the very best freshly-cut flowers used ^g ^osTELLo^s ^rchvcay Flower Shop IK LENDING LIBRARY c^// the latest and best books of fiction obtained at once. WE SELL BOOKS QN ALL SUBJECTS HOME DECORATION - COOK BOOKS HYGIENE - MEDICAL -TRAVEL, etr BOSTON THEATRE TICKETS Box Office Prices - Best Seats Guaranteed Jerry Costello's Lending Library ^ 333 Union Street — Downstairs — Telephone Lynn 1880 PJ Salads and 5aiad Dressings SARDINE SALAD SIX hard boiled eggs, minced fine, drain oil from box. sardines, re- move backbone, tail and skin, pick in small pieces, mix with eggs season with pepper and salt. Serve on bed of lettuce, plain, with vinegar or cooked mayonnaise. EGG SALAD Boil twelve eggs twenty minutes, when cold cut in irregular shape, and cover with the following dressing: Put one heaping table- spoon butter, and one rounded tablespoon flour, in a dish, stir over fire till hot and well mixed, then add one cup milk; while this is cook- ing, mix in a bowl one even tablespoon sugar, one even teaspoon salt, one heaping teaspoon dry mustard, a bit of pepper, one egg. one scant one-half cup vinegar. Stir all together, pour into your dish of flour, butter, etc., and cook until creamy. POTATO SALAD Slice cold boiled potatoes, and hard boiled eggs in equal quanti- ties. Make your favorite boiled salad dressing, and pour while hot over the salad. BUTTERFLY SALAD Remove all skin from two grapefruit and three oranges, cut into uniform slices across the fuit and each slice in half. Drain juice from one small can sliced pineapple and cut each slice in half. Make individual nests of shredded lettuce on serving plate, place two sec- tions of grapefruit in center with curved edges together, on these two of pineapple, above that two of orange. Place a strip of pimento down the center with a nutnieat at one end. Cover all with french dress- ing, or serve mayonnaise separately. A FRUIT SALAD Use canned sliced pineapple, place a slice on a lettuce leaf on in- dividual plates, on each slice place equal portions of celery, apple and orange, cut in small pieces, put a spoonful of dressing for fruit sal- ads in center and garnish with a maraschino cherry (either red or green). 44 MENTION THE BRIDE BOOK To Mr. anc (•n„,l,nlHl cs. .1/,.,/ day erer p pleasures mosphere, other's hu iMr,.Neu.lyu,ea.: TFIEPHONE ifliitis (Did our sincere best tvish- i v m vr the anuiversary of your weddirifj LY N M lid you enjoying the delights and ONE-O-NINE af a quiet, peaceful, homelike at- each desirous of lighteyiina the ■den. OUR ADVICE Learn to use the telephone freely and send the family wash to the Laundry WET ROUGH FLAT WASHING DRY IRONING Sent Home Damp Ready to Iron All Flats Ironed The Hardest Work in the Household Why make women do it? What man would do it? Why Not Start Married Life Right And Send It All To Lynn's Fastest Growing Laundry With Slowest Rising Prices Send your first week's wash here; make home a home, not a laundry VICTORY LAUNDRY COMPANY Plant: 153 PLEASANT STREET, LYNN Quick Calls Telephone 109 Prompt Deliveries CABBAGE SALAD Cream % cup butter, add the yolk, then the white of an egg, add also two tablespoonfuls sugar and % teaspoonful each salt, mustarr! and paprika. Then pour on very gi-adually one half cup hot vinegar. Cook over hot water until the mixture thickens slightly, and let cool before stirring in a generous pint of finely shredded cabbage. CHICKEN SALAD Shred with the fingers cold baked chicken and mix it with half the quantity of finely cut celery. Moisten well with mayonnaise dressing and serve on lettuce leaves. SHRIMP SALAD One can of shrimps. Wash shrimps in cold water and drain. Remove intestinal veins and break in pieces. Arrange on nests of lettuce leaves. Slice pimentos and put several slices on each salad. Serve with boiled salad dressing. SALAD DRESSING Put one cup vinegar in a double boiler and heat thoroughly, whilo this is heating mix one teaspoon mustard, three tablespoons sugar, one teaspoon salt, one-fourth teaspoon white pepper, one level table- spoon flour, yolks of three eggs beaten, one-half cup melted butter, one cup cream. Next add beaten whites of three eggs, pour hot vine- gar over these ingredients, then return to double boiler and cook to a custard. HARLEQUIN SALAD One beet, one carrot, one potato, boil and cool, cut in small dice (do not chop), tear fine some crisp lettuce leaves, mix lightly together with vegetables, moisten with cream or mayonnaise salad dressing, place a spoon of the mixture on the small tender leaves of the lettuce, arrange on salad dish, and serve very cold. LOBSTER SALAD Cut up into small pieces the white meat of the lobster. Mix well with mayonnaise dressing and serve on lettuce. Decorate with slices of hard boiled eggs and the lobster claws. MENTION THE BRIDE BOOK A Bank Account is the Corner-stone of a Happy Home Start Saving Nozcjf Money deposited in our hai grou's fast. Money goes on interest on day of deposit. Interest payable monthly. Lynn Safe Deposit ^ Trust Co. "J^Xarket Street., Cor)ier Sum iiicr J- j- J> Lynn, Mass. CHEESE SALAD Line each flute of small fluted molds with strips of canned pi- mento. Soften one-half level tablespoon of gelatin in one-third cup of cold water. To the dissolved gelatin add one-half cup generous measure of grated cheese, stir until thick. Whip one cup of heavy cream season with one-fourth teaspoon of salt and paprika (or to taste). Add the cheese mitxure and use to fill the molds, chill and serve on lettuce leaves with salad dressing. CHIFFONADE DRESSING Mix together two tablespoonfuls each of finely chopped parsley and sweet Spanish peppers, one teaspoonful finely chopped onion, two hard boiled eggs finely chopped, one teaspoonful salt, one half teaspoonful black pepper, one fourth teaspoonful paprika, five ta- blespoonfuls olive oil, two tablespoonfuls vinegar. Let it become very cold, stir well, and serve on lettuce. SALAD CREAM Two raw eggs, one tablespoonful of butter, eight tablespoon- fuls of vinegar, one half teaspoonful of mustard put in a bowl over boiling water and stir until it becomes like cream. Pepper and salt to taste. CHICKEN SALAD The foundation of the salad consists of the white meat of the chicken and hard-boiled eggs, all cut into neat dice-shaped pieces and mixed with very tender celery, also cut in small bits. Dress with mayonnaise and sprinkle with a mixture of nuts, broken fine. Brazil, pecan and filberts are the usual mixture. COMET SALAD Soak one-half box gelatine in one-half cup cold water five min- utes. Add one-half cup mild vinegar, the juice of one lemon, one pint boiling water, one-half cup sugar, teaspoon salt, strain, and when beginning to set, add one cup finely shredded cabbage, two cups celery cut fine, one-fourth can sweet red peppers finely cut. Turn into mold and chill, serve on tender lettuce leaves with may- onnaise. (Very nice) MENTION THE BRIDE BOOK T I J Js(J) S e T) I s o ■B u K s ir I c K Harry M. Curtis m There is nothing richer or sweeter than good music. Music keeps the mind pure ; it is refreshing; it is inspiring. Without music life would be drudgery. Evfi tithhnj i)i the musical line. Fjiiios ]'irtrohis Mtisic Smal! Wares. Have you selected your store? Choose one that is reliable, one that takes a per- sonal interest in you. Let us help you. Harry M. Curtis G. A. R. Building, 55-60 Andrew St., Lynn S M A L L U \iRE S y.. ^MV S I C Eggs VENETIAN EGGS FRY ill chafing dish one tablespoon butter, and one tablespoon minced onion, add one cup strained tomato with a little sugar and salt, three tablespoons cheese, cut fine, three beaten eggs. Serve on toast or wafers. CHEESE OMELETTE Mix to a smooth batter three tablespoonfuls of flour with half a pint of milk. Beat up together four eggs, a little salt and one-fourth of a pound of old cheese grated. Add these to the flour and milk and mix all, beating briskly for several minutes. Put three ounces of butter on a frying pan, and when it is boiling hot pour in the mixturi- and cook to a nice brown on both sides, turning carefully. Serve 0:1 a hot dish. PUFFED EGGS ON TOAST Beat to a stiflF froth as many fresh eggs as you wish to use, toas! the same number of slices of bread, and butter them. Spoon a beat- en white onto each slice, having a little open space in the center foi the yolk which must not be broken, brown gently in the oven and serve immediately. STUFFED EGGS Boil the eggs until hard, when cold, take off the shells, divide the eggs lengthwise in halves, remove the yolks, crumble them in a bowl, adding salt, pepper, mustard and a little melted butter. When all are well mixed, fill the hollows of the whites virith the mixture and serve. SCRAMBLED EGGS Put one-half cup milk in a frying pan. When hot, pour in six eggs previously broken in a dish, cook slowly, stirring constantly so that the eggs will be evenly done. Sea.son with pepper and salt, and serve hot. SCRAMBLED EGGS WITH CHEESE Four eggs, one-half teaspoon salt, one-half saltspoon pepper, one-half cup milk, two tablespoons grated cheese. Beat the eggs- lightly, cook in omelet pan, stirring all the time until the eggs are firm but soft. Serve at once. BOILED EGGS Put the eggs into boiling water and boil, for a soft egg three minutes; for a hard one five or more. 50 MEN'lION THE BRIDE BOOK Mrs. Newlywed : Read This! W^'E take it for granted that the ques- tion of establishing a home of your own is uppermost in your mind at this time. Have you the necessary funds for this purpose? If you have not, you should cali at the LYNN CO-OPERATIVE BANK and find out how it can be arranged. This BANK was established under laws formulated especially for that purpose, therefore we are in the best position to ad- vise you how to proceed. It makes no dif- ference how moderate your circumstances may be, we will be pleased to advise you. You have got to create a home of some kind, either by boarding, renting or own- ing. Why not show some independence b.v owning your home now, and enjoy it while paying for it? You will be surprised how easy it can be done if you have the pluck to start it. Come to our office and talk it over with ICgnn (En-nprrattu? Sank Siiiuu. jHass. Bread, Biscuit and Rolls "To make the stuff of life both light and well, Inquire within, this oracle will tell." BRAN BREAD TWO cups bran (Dr. Johnson's), one cup flour, one half cup mo- lasses, one teaspoonful soda, one and one half cups milk, pinch salt, handful raisins. Bake in moderate over about three quarters of an hour. BROWN BREAD One cup Indian meal, one cup rye, one cup Graham, one half cup molasses, two and one half cups sour milk, two tablespoonfuls soda, one teaspoonful salt. Steam four hours or more. MILK BREAD To a quart of warm new milk, add a Fleischmann's yeast cake which has been dissolved in a little luke-warm water, and a tablespoon melted butter; stir into this a pint of sifted flour, a dessert-spoon su- )?ar and half a teaspoon salt; beat well, and set to rise. When light, work in flour enough to make a firm dough. Raise again, place in pans; raise again, and bake in a moderately slow oven. ONE LOAF OF BREAD Two cups milk, scald; one tablespoon sugar, one tablespoon short- ening, salt, one-half cake compressed yeast, if you want It to rise quick use whole cake, about one quart flour; it is hard to say just the amount, as flour varies. ENTIRE WHEAT BREAD One cup wheat flour, one quart entire wheat flour, one pint water or milk, one teaspoon butter, one-half teaspoon salt, one-quarter cake compressed yeast, sweeten to taste. This makes two loaves. PARKER HOUSE ROLLS Scald one pint sweet milk, when cool, add two tablespoonfuls su- gar, two of butter, two of yeast and a little salt. Let rise over night, knead down in morning, let rise again, at noon knead, roll out thin, cut with large cutter, butter the top, fold over, let rise again and bake. If wanted for tea, mix in the morning instead at night. ENTIRE WHEAT GEMS One egg, one-third cup sugar, one cup sweet milk, two teaspoons cream tartar, one of soda, one and three-fourths cups entire wheat flour. Beat thoroughly and bake in a quick oven. MENTION THE BRIDE BOOK }Jrr-IN'u;jtial Aiiircmcul Date S^BDlup^. f//of ivhereas I, the undersigned, have had the extreme good fotuiie, to he blessed, with a real life long partner, the most enjoyable companion, the finest cook and the best housekeeper, I do hereby agree and promise that tvithin 30-r,0 days from the date tve start in house- keeping I loill buy her a THOR Electric Washing Machine from the Reliance Elec. Co., as a slight expression of my desire to lighten he'- household duties in the creation of oitr home. To be signed by the Groom HOME ELECTRICAL APPLIANCES Thor Washing Machines Fireless Cookers Thor Ironing Machines Sewing Machines Thor Vacuum Cleansers Electric Stoves FIXTURE DEFT. Portable Lamps — Piano Lamps — Boudoir Lamps — Shades and Shade Frames APPLIANCE DEFT. Immersion Heaters — Heating Pads — Baby Food Warmers — Irons — Toasters, etc. Reliance Eledtric Company, Inc. F. R. FARWELL W. B. FLANDERS OLYMPIA SQUARE, 32 CENTRAL AVENUE LYNN, MASS. Telephones 6670 - 6672 SWEDISH ROLLS One pint scalded milk, one half cup butter, one fourth cup sugar, one egg, salt, one half yeast cake. Mix in the morning and let it rise until after dinner. Shape into rolls and let rise until tea-time. Bake in hot oven. BLUEBERRY BISCUIT One quart flour, two teaspoonfuls baking powder, one half tea- spoonful salt, two tablespoonfuls lard, two cups of fresh blueberries. Mix together and add milk enough to make a stiff dough. Drop from a spoon on greased pan and bake in a hot oven. Serve hot with but- tei' and sugar. GRAHAM GEMS, WITHOUT EGGS One pint flour (one half Graham), one teaspoonful sugar, ono half teaspoonful salt and two teaspoonfuls baking powder. Sift these all together four times. Put in one tablespoonful butter and add one cup milk. Beat hard one minute and drop in hot iron gem pans and bake in a quick oven. This makes one dozen. CORN CAKE One cup corn meal, one half teaspoonful salt, one cup flour, one teaspoonful soda, one half cup sugar. Sift these ingredients into mixing bowl. Then our over them one and one fourth cup sour milk, beaten light with egg beater. Stir well. Last add nearly one half cup melted shortening. Beat well. Bake in moderate oven. PLAIN WHITE BREAD Put into the baking dish two quarts of sifted flour, less one tea- cupful to be used on the board when kneading; mix with it one teaspoonful of salt and one tablespoonful of su'iar; rub in well one tablespoonful of either butter or lard. Mix lialf a teacupful of baker's yeast or its equivalent, half a cake of dry hop or com- pressed yeast with one pint of lukewarm water, and pour it into the middle of the flour, mixing the whole with a large spoon until the proper consistency for the dough has been attained, using either more water or flour as may be needed. Knead the mass for about half an hour and set it in a warm place to rise. By morning it should have about doubled in bulk. Knead it over with a little flour, shape into loaves, and after it has risen in the pans put into the oven and bake. Do not have the oven too hot at first. When done take out of pan and lean against something until cool. 54 MENTION THE BRIDE BOOK CONGRATULATIONS May we add to our congratula- tions for the bride and groom a timely suggestion for later use in the home. There is no greater or more prac- tical economy for the care of your apparel and household furnishings than the regular assistance of the Parisian Dry Cleaning Company. A few dollars spent each month will save you hundreds of dollai's each year on new purchases. Keep your new apparel and your freshly furnished house in the best possible condition by regular pat- ronage of Ci)e 53anstan Brp Clcanmcj: Compaup Telephone 3590 Delivery service to all sections of Lynn Branch Office, 329 Union Street Main Office— 391 Chatham St. SQUASH GEMS One cup squash, two cups flour, one cup milk, one egg, two table- spoons sugar, one teaspoon cream tartar, one-half teaspoon soda, a little salt. Bake in gen pans. BOSTON BROWN BREAD Half pint each of wheat and rye flour, one pint corn meal, two potatoes, one teaspoonful of salt, one tablespoonful brown sugar, two teaspoonfuls Price's Cream Baking Powder. Sift all together thoroughly and add half pint of water. Take two boiled potatoes and grate them through a sieve, diluting with water, and mix with flour and other ingredients. Put in a buttered tin boiler, cover tightly and set in a covered kettle to boil. When done set the bread boiler in a fairly hot oven. One cup of molasses may be sub- stituted for the brown sugar if desired. BREAKFAST MUFFINS One pint of flour, one egg, butter the size of an egg, two table- :;poons of sugar, one and a half tea-spoons of baking powder, half a pint of milk. SQUASH BISCUIT Two cups squash, one cup warm water, (or milk with a little less shortening) , in which dissolve one table-spoonful of lard or but- ter, add one table-spoon of sugar, half a cake of compressed yeast and flour enough to mould. Let it rise over night. Make into bis- cuits in the morning, rise and bake. CORN MEAL GEMS One cup of corn meal, two cups of flour, one cup of sugar, one and two-thirds cup of sweet milk, one tea-spoon of soda, two tea- spoons cream tartar, one egg if you like. Bake in gem pans. Use part or all rye meal instead of flour if desired. BREAKFAST BISCUIT With one quart of flour, sift thoroughly two rounding teaspoon- fuls Dr. Price's Cream Baking Powder and half a teaspoonful of salt. For shortening take one large tablespoonful of lard, which should be rubbed in thoroughly. Add cool water, stirring with large spoon until dough is stiff enough to transfer to board. Sprinkle hoard well with flour, and in moulding dough for cutting, work it as little as possible. Caution. — Do not mix dough too stiff'. Keep it soft as possible to handle. Do not work it too much. A stiff dough, worked like yeast bread, makes a hard, tough biscuit. MENTION THE BRIDE BOOK Felicitations to the bride. Congratulations to the groom. May we suggest, at this time, too. that we can be of practical assist- ance to you in the handling of thr most difficult of household prob- lems — the laundry work! If you will simply telephone 3542 or 2611 we will gladly have ou'' salesman call and explain every de- tail of our service. Do not forget that we handle ev- erything from men's collars to ," complete family wash. "Whyte" is "Right" in laundry service ! Whyte's Enterprise Laundr)/^ 'Phones 3.542, 2611 LAUNDERERS, CLEANSERS, DYERS Mmti Office. 83 Willow St. Branch Office. 329 Union St Agenctrr!^ tbrovgbnut the Cify Our Salesman Calls Each Week in Your Neighborhood Chafing Dish WELSH RAREBIT PUT in a dish one tablespoon butter and one pound soft cheese, ad.l a little mustai-d, salt and cayenne pepper. When cheese is melt- ed, add one-half cup cream, stir until smooth, then add one beaten egg, beat again and serve on toasted bread or crackers. CREAMED OYSTERS One pint cream, a little over pint oysters, one tablespoon flour, salt and pepper, to taste, let cream come to a boil, mix flour with little cold milk, and stir in boiling cream. Let oysters come to a boil iii their own liquor, skim and turn in boiling cream. Serve with toast. MEXICAN RAREBIT One can tomatoes, three eggs, one teaspoon chopped onion, pep- per and salt. Brown onions, heat tomatoes, and mix with onions, drop in eggs, one at a time and stir each three minutes. Serve on dry buttered toast. LOBSTER A LA NEWBURG Lobster, one pint milk, one egg, one teaspoon corn starch, one tablespoon butter, one tablespoon thick cream, one teaspoon lemon juice, salt and pepper to taste. Beat together, egg, corn starch ami milk, add salt and pepper, put in lobster and butter; cook in chafing dish until sauce thickens, add cream and lemon juice. Serve on toast or crackers. CHICKEN WIGGLE Four tablespoons butter, three tablespoons flour, one and one- half cups milk, one can chicken, one can green peas. Strain juice from the peas, put milk in chafing dish, thicken with butter and floui creamed, add chicken and peas, cook well and serve on dry toast. SHRIMP WIGGLE Make a sauce of two and one-half tablespoons butter, the same quantity fiour, and one and one-half cups milk. Add to this one pinr shrimps and one cup peas, letting them heat well all the way through. Serve on crackers or toast. MENTION THE BRIDE BOOK Home Furnishings of Real CharacSler The Kj)id that IV ill Make Your Home a Place of Greater Comfort and Happiness WHEN you start out to select the furniture for your new home — bear in mind that you are going to live with it a long time ; that to choose it carefully and wisely means comfort and satisfaction. At this great store you will find a large stock of fin>:- FURNITURE CARPETS RUGS DINNERWARE REFRIGERATORS AND GLENWOOD RANGES on display at moderate prices You may choose your furnishings from any part of our great stock and whether you wish to furnish just a few moderate rooms or an en- tire house, you will find the proper type of fur- niture here at prices that will interest you. It is not necessary to have the entire amount in cash to own beautiful furniture such as you will find at this store, because we are glad tn open an account with you. We have helped hundreds of young couples to finer, better homes. Why not let us help you? D. B. H. POWERj) CENTRAL SQUARE, LYNN Telephone 27 CHEESE BUTTER One cup cheese, one tablespoon butter, pinch of salt, one-fourth teaspoon mustard, dash cayenne pepper. Melt these all together, then add one well beaten egg, and stir until smooth. CHEESE OMELET Grate two ounces cheese, separate the whites and yolks of four eggs, add to the yolks four tablespoons cold water, a saltspoon of salt, and a dash pepper. Beat the whites of the eggs to a stiff froth, and while beating add the yolks. Put a tablespoon butter in a smooth frying pan over the fire, when hot, turn in the egg mixtui-e. As it begins to set, draw the eggs from the side of the pan toward the center. As it thickens, spread on the grated cheese. ENGLISH MONKEY Soak one cup bread crumbs (no crusts) in one cup milk fifteen minutes or more, melt one tablespoon butter, add one-half or three- fourths cup soft mild cheese, grated or cut in small pieces, stir until cheese is melted, add the soaked crumbs, one-half teaspoon salt, a few grains cayenne pepper, and just before serving, two eggs slightly beaten. Serve on toasted crackers or bread. PLAIN RAREBIT Heat one-half cup milk, add two cups cheese, cut in fine shavings. When melted, stir in one beaten eggs, and one-half teaspoon each salt and dry mustard; as soon as smooth pour over slices of thin toast, and serve at once. CHEESE PATTIES Grate half pound of cheese,, mix in it a scant tablespoonful melt- ed butter, a tablespoonful milk, one egg. salt and peper. Mix it to a smoth paste, cut slices of bread, brush both sides with melted butter, brown in oven. Cover with the cheese mixture and return to oven long enough to melt the cheese. Serve at once. LOBSTER A LA NEWBURG One tablespoonful of butter, two cupfuls of lobster cut in small pieces, one half pint of cream, three eggs, pepper and salt. MOCK LOBSTER Remove bones and skin from one can salmon, put in pan with one pint milk; when boiling add large tablespoon butter and little salt. Roll fine two or three soda crackers, and stir in just before taking from the fire. MEXnOX THE BRIDE BOOK ^^^ .U^ THIS store is the home of Optimism and Enthusiasm, contagious qualities which we all need; ccme in and get infused. We assure ycu visitors will i-eceive courteous, pr mp; and suggestive ser- vice helping to haimonize in Pottery, Potted Plants ov Artificiai !• lowers any color scheme presented. If it's a Home Garden you are planning we can give you the bene- fit of (54 years experience in Seed Selection. Fertilizers", Inseeticidei^ and Tools. Every year we receive many expressions of appreciation from customers all over the world; need we say tbit a reputation of depen dability does net happen through accident; but only from endeavor- ing to give the best in every line obtainable. Remember— Quality not Price J. J. H. GREGORY & SON. 198 OXFORD STREET Telephone 3490 Under Hotel . HONEST SEEDS Puddings and Deserts CHOCOLATE COTTAGE PUDDING ONE half cup butter, one cup sugar, two eggs, one half cup milk, one and one half cups flour, two and one half teaspoonfuls baking- powder, two squares chocolate, teaspoonful Baker's vanilla. COCOANUT TAPIOCA CREAM Soak two heaping tablespoonfuls pearl tapioca in a little cold water over night or for two hours. Heat a pint of milk in double boiler, add tapioca, yolks of two eggs, beaten, two thirds cup sugar and a little salt, also four tablespoonfuls shredded cocoanut, and cook well. Make a meringue of the white of two eggs, beaten stiff witli two tablespoonfuls sugar, spread over the cream and brown in oven. Serve cold. CARAMEL CUSTARD Melt one half cup of sugar in a saucepan. When thoroughly melted add two cups of scalded milk and cook till free from lumps. Beat two eggs into which one eighth teaspoonful of salt has been added. Pour the eggs into the milk, add one teaspoonful of Baker's vanilla, bake in a dish, placed in a pan of hot water in a slow oven, cook until a knife blade put in center will come out clean. BAKED INDIAN PUDDING Heat in spider till it skims over nearly a quart of milk. Mix with the rest of the quart of milk two mixing spoons Indian meal, salt, one egg, unbeaten, one half cup molasses. Stir the mixture into the milk in the spider. Pour into buttered pudding dish and bake three hours. NEW TAPIOCA PUDDING Three tablespoonfuls tapioca soaked two hours, boil until clear and then cool. One pint canned pineapple added to tapioca. Add one cup whipped cream and chill. DUTCH APPLE PUDDING One pint flour, one egg, two teaspoonfuls baking powder, one cu i sugar, two teaspoonfuls butter, two thirds cup milk, one half tea- spoonful salt. Four large apples cut in pieces and put on top. Sprinkle a little cinnamon and sugar on top. Bake in a shallow pan. BAKED RICE PUDDING One quart milk, three tablespoons rice, seven tablespoons sugar, a small bit of butter, a pinch of salt, a pinch of cinnamon, and a few drops of vanilla. Bake in a slow oven until the consistency of cream. MENTION THE BRIDE BOOK Intelligent Hoiisekeepnig a# Demands that your home be equipped with electrical servants that save your health and strength by per- forming the hard, tiresome work at less cost than old- fashioned, inefficient meth- ods. Your husband is using many labor-saving appliances with effi- ciency and economy. Run your home on a business basis and yo!j will be happily surprised at the results. The Gainaday is paying its way in many of your friends' homes. It is ready to permanently and satisfactorily solve your laundry problem. After a satisfactory trial, it is yours for a five-dollar bill and monthly payments to suit your convenience. Make this step towards intelligent housekeeping today. LABOR SAVING ELECTRICAL APPLIANCES Vacuum Cleaners Electric Irons Electric Percolators — Laundry Ironers Electric Grills — Table Lamps, etc Washe We absolutely guarantee all our goods to give permanent satisfaction The Electric Shop 7 Willow Street Room 301 Telephone 990 "Everything Electrical for the Home" APPLE PUDDING Slice apples in bottom of pudding dish, sweeten to taste. Make batter of one tablespoon butter, one-half cup sugar, one egg, one-half cup sweet milk, one cup flour, one teaspoon baking pwwder. Pour over the apples and bake in a slow oven. Serve with sweet sauce. INDIAN COCOANUT PUDDING One quart milk, one cup corn meal, one teaspoon salt, one-half cup syrup, one-half cup shreddeed cocoanut, one-fourth teaspooT! cinnamon, one-fourth teaspoon mace. Heat the milk to boiling point. Add corn meal, stirring constantly. Cook ten to fifteen minutes. Add other ingredients. Bake in a greased pan in a cool oven for one hour. CREAM SAUCE One egg, one half cup powdered sugar, one half cup thick cream, one fourth cup milk, one half teaspoonful Baker's vanilla. Beat white of egg stiff, add yolk well beaten and sugar gradually, dilute cream with milk. Beat until ftiff, then combine mixtures and flavor. CHOCOLATE CORNSTARCH PUDDING One quart milk, two ounces chocolate, one cup corn syrup, one- third cup cornstarch, two eggs, one teaspoon vanilla. Heat milk in a double boiler. Add chocolate and syrup. Moisten cornstarch with a little of the cold milk and add to hot mixture. Stir constantly until thick. Add slightly beaten eggs and vanilla and remove from heat. Turn in molds and chill. APPLE FRITTERS One and one-third cupful flour, two teaspoonfuls baking powder, one-fourth teaspoonful salt, one egg, two-thirds cupful milk. Mi.v dry ingredients, add egg and milk stirred together. Cut two medium- sized sour apples into eighths, slice the eighths and stir into batter. Drop by spoonfuls into hot, deep fat, and fry until brown. STEAMED CHOCOLATE PUDDING One egg, one half cup sugar, one half cup milk, one cup flour, one teaspoonful melted butter, one square melted chocolate, one teaspoon- ful baking powder. Steam steadily for one hour and serve with whipped cream. CARAMEL PUDDING One cup sugar, put in spider, melt and brown carefully, add one pint milk, four eggs, save out whites of two for frosting. Put in dish and bake as custard. After frosting place in hot oven to brown slightly. Served cold. MENTION THE BRIDE BOOK TO THE BRIDE — Our D L^' H Lackawanna Coal will make \our happiness lasting, fo7- the wav to a man's heart is through liis stomach; and voiir cooking will sureh' be good o\ er a hre ot our D & H Coal \a8S. Phones N^Votf^? MOLASSES SPONGE CAKE One cup molasses, one half cup sugar, one half cup butter or lard, one egg, one dessert spoonful soda, one teaspoonful each of salt ami cassia, one half teaspoonful each of cloves and nutmeg, one cup boil- ing water, three cups flour. Add hot water last. LIGHTNING CAKE One cup of sugar, one cup of pastry flour, one teaspoonful of baking powder, little salt; put all together in flour sifter. Piece of butter, size of an egg, put in cup and let melt, drop in two eggs and fill cup up with milk, add one teaspoonful of flavoring and beat well into the dry ingredients, bake in moderate oven. FILLED COOKIES One cup sugar, half cup shortening, one egg, one half cup milk, three cups flour, two teaspoonfuls cream of tartar, one teaspoon- ful sodi, one teaspoonful Baker's vanilla. Roll thin and put tea- spoonful of filling on and don't let come to edge, place another on top and bake quickly. FILLING One cup chopped raisins, one half cup water, one half cup sugar, one teaspoonful flour. Cook till thick, take care not to burn. GINGER COOKIES One cup of molasses, one cup of sugar, one cup of lard, one cup of boiling water, two teaspoonfuls of soda in the boiling water stirrer' up, two teaspoonfuls of ginger. MOCHA CAKE Two eggs, beaten lightly, one cup sugar, one cup flour, one tea- spoonful baking powder, one teaspoonful Baker's vanilla, pinch s.ilt: lastly add one half cup boiling milk with one teaspoonful butter melted in the milk. FROSTING One fourth cup butter, one cup powdered sugar, two tablespoon- fuls cold strong coff'ee, two teaspoonfuls dry cocoa. FEATHER CAKE One tablespoonful butter, one cup sugar, one egg, one cup milk, one teaspoonful cream of tartar, one half teaspoonful soda, two cups flour. Flavor with nutmeg. SILVER CAKE One cupful of sugar, whites of four eggs, one-half cupful of but- ter, two cupfuls of flour, one-half teaspoonful of soda, one teaspoon- ful of cream of tartar, one-half cupful of milk, put in last, a little salt. MENTION THE BRIDE BOOK ■U^:^^^ m '% sBurrilUs ^ I TOOTH POWDER TOOTH M ANU fact;s>) re d by NEW ENGLAND LABORATORY CO. LYNN MASSACHUSETTS HOT MILK CAKE One cup sugar, one cup flour before sifted, one-half cup hot milk, one-fourth cup butter, two eggs, one teaspoonful cream of tartar, one- half teaspoonful scda. Sift sugar, flour, cream of tartar and soda together, add beaten eggs. Melt butter in the hot milk. Beat all to- gether. Flavor with any extract. CHEAP FRUIT CAKE Two cupfuls of sugar, one-half cupful molasses, one-half cupful of milk, one cupful of butter, four cupfuls of flour, one teaspoonful of soda, three eggs, spices of all kinds, one cupful of raisins, one cupfu! of currants, one-half cupful of citron. This will make two loaves. SPONGE CAKE Three eggs, one and one-half cupfuls of sugar, one-half cupful of cold water, two cupfuls of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, salt. Sift the cream of tartar with one cupful of the flour; dissolve the soda in a little hot water. Add th-^ rind and juice of one orange. CREAM CAKES One cupful of hot water, one-third cupful of butter, three eggs, one heaping cupful of flour. Melt the butter in the hot water; whilij it boils slowly stir in the flour until a smooth paste is made. Let it cool while beating three eggs, then stir the eggs into paste. Bak? in a hot oven for twenty-five minutes. FILLING FOR CREAM CAKES One-half cupful of sugar, three spoonfuls of flour, one egg, one cupful of boiling milk. Beat the egg, add the sugar and flour mixed. Stir in the boiling milk and cook until creamy. MARBLE CAKE One cupful of .?ugar, one-half cupful of butter, one cupful of milk, two and one-half cupfuls of flour, one egg, .me teaspoonful of soda, two teaspoonfuls of cream of tartar. Take one-third of the mixture and add to it half a teaspoonful each of cinnimon. cloves, nutmeg ani! allspice, with half a cupful of raisins. Put in the pan in alternate spoonfuls. NUT CAKE One cup sugar, one-half cup butter, whites of three eg,a-s, one- half cup milk, one and one-half cups flour, one-half teaspoonful soda, one teaspoonful cream of tartar, one cup chopped English walnuts. Use halved walnuts on white frosting. Bake in small, square tin. MENTION THE BRIDE BOOK Start the New Home Right ! We hare a Wedding QiftforTou If you will bring this book to our store we will give you two pieces of Transparent Oven-Ware "■* "^'^ Has the name on every piece TWO CUSTARD CUPS One for Ton — One for Him Remember that a few pieces of Pyrex are worth more than a whole shelfful of or- dinary kitchen ware. Bake and Serve in the Same Dish PYREX It--. ,, ;i ^• I I. •'' I 'I . >A ' man who does her own cooking — it makes it easier to prepare a meal — easier to serve the meal at- tractively, and saves untold hours of extra pan cleaning. The pol- ished surface is easy to clean. PYREX never chips nor crazes and is guaranteed against breakage from oven heat. PYREX never grows old. Secure a few pieces now and be prepared for housekeeping time We have Pyrex Dishes for every baking need HOWARD F. POOL COMPANY Paints — Oils — Hardware 5 Market St. Tel. 671 Lynn, Mass. Preserves, Pickles and Jellies CRAB APPLE JELLY ■i-rrASH fruit, cut in pieces, but do not pare nor remove seeds, ^ ^ barely cover with cold water. Boil slowly, and when soft put in cheese cloth bag and let juice drip through, but do not squeeze, a^ that makes jelly cloudy. Measure and let boil twenty minutes, add equal quantity of heated sugar, boil five minutes, skim and turn in grlasses. Cover and keep in a cool dry place. PEPPER RELISH Twelve green peppers, twelve ripe peppers (remove seeds), twelve large onions. Chop fine, cover with boiling water five min- utes, drain and add one quart vinegar, two cups sugar, four table- spoonfuls salt. Boil slowly one hour. MUSTARD PICKLES Three pounds cauliflower, one quart onions, two quarts green to- matoes, one pound green and red peppers, two quarts vinegar, one half cup mustard, three fourths cup flour, one large tablespoonfui pepper, one half cup sugar, one half cup salt. Boil tomatoes, onions, peppers and cauliflower ten minutes. Then mi.x mustard, flour, salt, sugar and pepper in a little cold vinegar and boil just long enough to thicken. CURRANT JELLY Wash the currants but do not stem; put in a kettle; scald but not cook; cool and strain. Boil the juice about twenty minutes Weigh the sugar, a pound to a pint of juice, and have it in the oven browning lightly and heating thoroughly. When the juice has boiled twenty minutes stir in the sugar until it dissolves; then put into glasses. PICCALILI One peck chopped green tomatoes, one scant cup of salt. Let stand over night and in the morning drain off all juice. Then add one head celery chopped, six onions chopped, one tablespoonfui all- spice, one tablespoonfui cinnamon, two cups brown sugar, one tea- spoonful mustard, skins of two red peppers chopped, two quarts strong vinegar. Cook until tender. RASPBERRY JAM To three or four pounds of ripe red raspberries add an equal quantity of white sugar. Crush the whole well in a preserving ket- tle; add one pint of currant juice and boil gently until it jellies upon a cold plate; put into small jars and cover with brandied paper. Tie over them a thick paper and keep in a dark, cool and dry place. MENTION THE BRIDE BOOK "If you want a thing well done have it cooked at home." SHOES $500 or $5000 It isn't what you pay for your shoes — it is that value you are receiving in return that counts. That is what you can bank on with us, value received at all times whether you pay $5.00 or $50.00 a pair. Good Shoes — Hone^ Shoes IS OUR MOTTO Wentworth^s Shoe Store 269 Union Street, Lynn Keep onxiour toes; you can't tell Tvhal'll turn up next STRAWBERRY JAM Put into a porcelain kettle four pounds of strawberries, one pint of red currant juice and two pounds of sugar. Boil the berries and currant juice first; add the sugar and boil up again, skimming well. Put in jars, cover with brandied paper and keep in a cool place. PEARS Pare, cut in halves and throw into cold water. Take one pound of sugar and a little over a cup of water for every three pounds of the fruit. When the syrup boils put in a layer of fruit and cook unti! tender. Have jars ready in a pan of boiling hot water (be careful to plunge them in so the water strikes outside and inside at the same time; fill the jars to the top with fruit, then pour on boiling syrup to the brim and screw the tops very tight. Set away in a cool, dark place. PEACHES Plunge into boiling water to make the skins come off easily, then throw into cold water. For three pounds of fruit use one pound of sugar and not quite a cup of water. When the syrup boils put in peaches, a few at a time, and cook until tender. Fill jars as for pears. The stones wiW add to the flavor. PRESERVED QUINCES Pare and quarter, taking out cores and all hard parts. Boil in clear water until tender; spread out t^ dry. Allow a half pound of sugar and one-third of a cup of water to a pound of fruit. When the syrup boils put in the fruit, set b^ck on the stove and cook very slowly for an honj- or tnore if not toa tender, as the longer it cooks the brighter will be the color. Put in jars as other fruit. APPLE JELLY Appjes for jelly should be tart, juicy and of good flavor. Pare the apples, core and quarter them, then put them, with the skins and cores, in a jar in a slow oven. When they are quite soft, strain all through a coarse muslin ba^, pressing hard to extract all the flavor of the fruit. Put a pound of loaf sugar to every pint of juice, and the juice of a leiflort, and put the liquor over the.fire in preserving ket- tle. Boil steadily for twenty minutes or so, skimming occasionally; roll glasses in hot -water and fill'them with th^ jelly while hot. WTier cold, cover with brandied tissue paper, and store in a cool, dry place, C[;11LI SAUCE Twenty large tomatoes, six red peppers, six onions, two tea cCips vinegar, one and one half teaspoonfuls salt, one and one half cups sugar, one and one half teaspoonfuls pepper, one teaspoonful cinna- mon. Boil one hour. <.,,; msmm.. MENTION THE BRIDE BOOK Being happilv married is a blessed adventure in living, like riding on the rim ot the sunrise. Let this specialty shop make your happiness complete bv saving you time and money on your household needs. g Specialties - Bedding 1 Linens - Cottons 73 MARKET STREET Corner of Tremont i^av we have the pleasure of servingYou? Sauces SAUCE TARTARE TO the yolks of four eggs add salt and mustard to taste and a pinch of powdered sugar; stir in drop by drop four tablespoon- fuls of olive oil ; follow in the same way with an equal quantity of tarragon vinegar; add a button onion minced and mashed, a little pickled cucumber cut fine; pepper. This makes a choice fine sauce. MAYONNAISE DRESSING Break carefully two eggs and put the yolks into a shallow dish, then add, drop by drop, enough Lucca oil to work to a cream, stirring steadily one way with a wooden or plated fork — never steel; add salt to taste and follow with mustard to taste, next a very small pinch of powdered sugar, and last of all vinegar to taste drop by drop. The stirring should be continuous and always in one direction, and when properly made the mayonnaise will have the smoothness and con sistency of the richest cream. Some use all of the egg. MAYONNAISE DRESSING, NO. 2 Put the yolk of an egg into a bowl with a saltspoonful of salt, and beat until light; then add half a teaspoonful of dry mustard, and beat again. Then add olive oil, drop by drop, until it is thickening, then a few drops of vinegar, and the same of lemon juice. Continue this process until the egg has absorbed a little more than a gill of oil ; finish by adding a very little cayenne pepper. MUSHROOM GRAVY Put a pint of peeled mushrooms into a small saucepan with a few slices of fat bacon or a lump of butter; brown until they stick to the bottom, but be careful not to scorch; stir in :i tablespoonful of flour, add a pint of broth and let simmer five minutes. A little lemon juice may be added if desired. CELERY SAUCE FOR TURKEY Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin and beat it well with the strained juice of a lemon; add the celery and a couple of spoonfuls of liquor in which the turkey was boiled; salt and pepper to taste, CAPER SAUCE Mix well one tablespoonful of flour and twice the quantity of but- ter; add boiling water until it thickens. Chop fine and add one-hard- boiled egg and two tablespoonfuls of capers. MENTION THE BRIDE BOOK Open Evenings Free Delivery The Road to Happiness Leads Direct to The Lynn Furniture Store 38 Andrew Street, Lynn for the Furnishings of Home Sweet Honiu JVe hd've a good seledion of NEW AND SECOND HAND FURNITURE You will find here ART SQUARES, CARPETS and RUGS PARLOR and BEDROOM SETS DINING ROOM SETS OIL CLOTH FLOORING STOVES and REFRIGERATORS Slightly used at half the price of new Good Furniture Not Expensive Our Prices Are Moderate Our Terms Liberal Griddle Cakes and Waffles SIFT dry one pint of buckwheat flour and two teaspoonfuls of Price's Cream Baking Powder, and add a tablespoonful of brown sugar with water sufficient to make a batter. Beat but lightly ami bake at once on a hot griddle. {NDIAN GRIDDLE-CAKES Sift and mix together two-thirds quart of corn meal, one-third quart of flour, one teaspoonful of bi'own sugar, two heaping tea- spoonfuls of Price's Cream Baking Powder and a half teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup. RICE GRIDDLE CAKES Take half a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted with, two teaspoonfuls of Price's Cream Baking Powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a gridle. FLANNEL CAKES Sift together one and a half pints of flour, one tablespoonfu' brown sugar, two teaspoonfuls of Price's Cream Baking Powder and one teaspoonful of salt. Add two beaten eggs and one and a half pints milk and beat into a smooth thin batter. Bake on hot griddle to a rich brown color and serve with maple syrup. These should never be larger than a tea saucer. WILHELM WAFFLES Mix one quart of flour with three tablet-'poonfuls of sugar, tw< large teaspoonfuls of Price's Cream Baking Powder and half a tea- spoonful of salt; work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk. PANCAKES Mix one pint of flour and one teaspoonful of Price's Cream Bak ing Powder. Beat separately the whites and yolks of six eggs; add the yolks first with one saltpoon of salt; then follow with the whites and flour alternately, with flour sufficient to make a thin batter. Lard the bottom of a hot frying pan and fry quickly. Pancakes should be rolled up like a sheet of paper, laid upon a hot dish and served with butter, jelly or preserves as preferred. If not sent to the table im- mediately upon coming from the pan they .'should be kept hot over boiling water so that they may not become dry. MENTION THE BRIDE BOOK ^t7's. T^rospecfive : you are not counting on being married but once. You cannot afford to let the greatest event of your life go by without a Wedding reception of some kind. Something to look back on with pleasant memories. Something for your friends to talk about. If you want something elaborate, that's our middle name. Something less expensive, we are there with the goods. You don't have to worry. We bring every- thing with us. Take our advice and telephone for this spe- cialist at once. We have specialized on these things for the past eight years and know just what you re- quire. BRIDES' CAKES WEDDING CAKES BIRTHDAY CAKES WEDDING CAKE BOXES Telephones 2116 and 4793-R cTVlARDEN ^e Caterer LYNN The best of everythiiir Menus and suggestions served in the best 1}0S- without a murmur, sible way. Candy POPCORN CANDY ONE cup white sugar, half cup water, one tablespoon butter. Cook until ready to candy, then stir in two quarts popcorn. Mould into balls, or pour into pan and mark off in bars. PENUCHIE Two cups brown sugar, one-half cup milk with a small piece of butter. Boil until hard in cold water, then add one cup chopped nuts, one teaspoon vanilla. Stir until it grains then turn into a tin to c3oL Cut in squares. CARAMELS, CHOCOLATE One-half cup molasses, one cup sugar, one-half cup milk, one-half teaspoon flour, small piece butter, one-fourth pound chocolate. Boil until hard, turn into pan, mark in squares before it becomes hard. FRENCH FUDGE One pound brown sugar, one-half pound English walnuts, one- fourth cup milk, butter size of an egg. Boil ten minutes, add chopped walnuts and beat. PEANUT CANDY One and one-half cups molasses, three-fourths cup sugar, one big spoonful vinegar, a piece of butter. Boil until brittle, then put in peanuts and a heaping teaspoon soda, and pour into buttered tins. HOME-MADE PEPPERMINTS Two cups granulated sugar, one-quarter cup water. When it comes to a boil add two teaspoons corn starch dissolved in a little water. Boil five to eight minutes, then take from stove and add six or eight drops of peppermint oil, cream a few minutes, then drop on well buttered pans. The same recipe can be used with any flavoring. WALNUT CREAMS Fondant (uncooked), two tablespoonfuls milk, one tablespoonfu' melted butter, one half cup powdered sugar, one half teaspoonfu! Baker's vanilla, sugar to make stiff enough to handle. Shape in small balls and press half of walnut meats inside. MENTION THE BRIDE BOOK Just suggest to that "Fond Hope" of yours that you'd like to visit LYNN'S FINEST GRILL for a steak or a broiled live lobster, before the knot is tied. Afterwards, v.-hen you really must be careful of the pen- nies for the first year, a bite at one of our DAIRY LUNCHES is mighty fine. We have a private Banquet Hall that is at your service for the wedding supper, or even the ceremony, ii' you'd like it, and we'd be glad to talk it over with you in regard to a wedding breakfast or entertain- ment and supper after the big event,. LOCATIONS LYNN STORES 16 Central Square 170 Broad St. 9 The Arcade 396 Washington St. 11 Willow St. 18 Central Sq. BOSTON STORES 7 Dock Square 111 Causeway St. Office 11 The Arcade Phone Lynn 429 INCORPORATED MAPLE SUGAR CANDY One cup granulated sugar, one and one-half cups maple sugar or syrup, butter size of walnut. Cook until it hardens. WHITE CANDY Two cups of sugar, one fourth cup of vinegar, one fourth cup of hot water, one fourth teaspoonful of cream of tartar, one teaspoon- ful of butter. Boil until it hardens quickly in cold water. Do not stir. When cold pull till white. Flavor. DIVINITY FUDGE Two cups sugar, one half cup Karo corn syrup, one half cup wa ter, pinch of salt. Boil until thread is foi-med, then take from stove and add whites of two eggs beaten very stiff, one cup walnuts, beat until stiff. CHOCOLATE FUDGE Two cups granulated sugar, one cup powdered sugar, one cup milk, two squares chocolats or three teaspoonfuls cocoa. Boil ten minutes and then take from stove and add large piece of butter, pinch of salt, Baker's vanilla and beat until stiff. MOLASSES CANDY Two cups molasses, one cup sugar, one tablespoon vinegar, boil ten minutes, stirring all the time, add butter size of walnut, and one • fourth teaspoon saleratus. COCOANUT CANDY Two cups light brown sugar, one half teaspoonful salt, one hall' teaspoonful Baker's vanilla, three fourths cup milk, one tablespoon butter, one half cup cocoanut. Mix sugar and milk, cook to soft ball stage, add butter and cocoanut. Beat and add Baker's vanilla. TAFFY Two cups brown sugar, one cup molasses, two tablespoons vine- gar, butter the size of an egg. Boil until it strings, pour into but- tered plates, pull when cool. STUFFED DATES Remove stones from dates, insert salted peanuts or almonds, roll in fine granulated sugar. NUT FUDGE Three cups brown sugar, one cup white sugar, one cup milk, one cup chopped walnut meats. Cook until it will gum in water. MENTION THE BRIDE BOOK FRESH EGGS Eggs have the highest food value of any known edible, but we Americans appre- ciate them only when they are fresh. We specialize in STRICTLY FRESH EGGS OUR EGGS come in fresh every day. Right from our Poultry farms. We charge no more than you would pay elsewhere for in- ferior quality. "24 HOURS FROM NEST TO YOU" LYNN BIRD ^ SEED STORE 122 OXFORD STREET TIME REQUIRED FOR: BAKING Coffee, 3 to 5 min. Beans, 8 to 10 hours. Com, green, 5 to 8 min. Beef, rolled rib or rump, per lb., Corned Beef, 4 to 5 hours. 12 to 15 min. Bread, brick loaf, 40 to 60 m Biscuit, 10 to 20 min. Cake, plain, 20 to 40 min. Chickens, 3 to 4 lbs. weight, 1 I'/i hrs. ( ustards, 15 to 20 min. Fish, 6 to 8 lbs., 1 hour. Gingerbread, 20 to 30 min. Graham Gems, 30 min. Lamb, well done, per lb., 15 min Meat, braised, 3 to 4 hours. Pie Crust, 30 to 40 min. Pork, well done, per lb., 30 min. Potatoes, 30 to 45 min. Pudding, Bread, Rice and Tapioca. 1 hour. BOILING Asparagus, 15 to 20 min. Bass, per lb., 10 min. Heans, shell, 1 to 2 hours. Beef-a-la-mode, 3 to 4 hours Peets, young, 45 to 60 min. Brown Bread, 3 hours. Cabbage, young, 30 to 45 min. Chickens, 45 to 60 min. Clams, 3 to 5 min. Fowls, 2 to 3 hours. 1. Ham, 5 hours. Lamb, 1 hour. Macaroni, 20 to 30 min. to Onions, 30 to 45 min. Oysters, 3 min. Peas, 15 to 20 min. Potatoes, 20 to 30 min. P.ice, 15 to 20 min. Small Fish, per lb., 6 min. Spinach, 20 to 30 min. Tomatoes, 15 to 20 min. "('ui-key, 2 to 3 hours. Veal, 2 to .■? hours. BROILING Chickens, 20 min. Chops, 8 min. Steak, 1 inch thick, 4 to 6 min. Steak. IV2 inch thick, 6 to 8 min. Fish, thick, 12 to 15 min. FRYING Bacon, 3 to 5 min. Breaded Chops, 4 to 6 min. Croquettes, 1 min. Doughnuts, 3 to 5 min. Fish Balls, 1 min. Fritters, 3 to 5 min. TABLE OF WEIGHTS AND MEASURES Four teaspoonfuls of liquid one tablespoonfu' Two gills of liquid one cup or one-half pint Two round tablespoonfuls of flour one ounce Four cups of bread flour one quart or one pound One cup butter one-half pound One tablespoonful of butter one ounce Butter the size of an egg two ounces Two cups of granulated sugar one pound Two and one-half cups of powdered sugar one pound MENTION THE BRIDE BOOK (Enngratulaltana auii iSest UiBljra Harry W. Crooker 31 MUNROE STREET LYNN, MASS. COLUMBIA GRAFONOLAS EDISON PHONOGRAPHS PLAYER PIANOS MUSIC ROLLS RECORDS PIANOS f^t^(^t^(?s7ll^l^lTS?ll^l!^l^t?S?)rrS\1t7Sf1t^rr8<1t7S<1t^ HOUSEHOLD HINTS When ftesh vegetables are used, remember that a dash of soda helps to keep the color in green vegetables, and that salt darkens cabbage, cauliflower, or Brussels sprouts. In general, salt should never be added until the vegetable is half done. Always hang sheets fastened to the clothes-line with the two hems pinned together with clothespins, and they will stretch the same amount on all sides and hang much more evenly than if hung through the middle. For cleaning the kitchen range, use waxed paper that comes around loaves of bread. You will find it removes the ashes and dirt and gives the stove an appear- ance of having been blacked. .4 "dotibtfnl" colored sweater may be successfully washed if the sweater is' first soaked in one third pail of lukewarm water ti which has been added three ta blespoons of turpentine and a cup of salt. /» using fillings for sandwiches that are liable to soak in, such as mayonnaise or jelly, butter both slices of bread. For other fillings butter only one sUce and spread the other slice with the filling. To wash cut glass, place the articles in a pan of soft water, to which a little washing blue ha^ been added and scrub it with a brush. Dry with a soft cloth and you will have a fine polish with- out rubbing. Linoleum will keep bright and last longer if you apply white shellac with a clean paint brush two or three times a year. Lin- oleum should be clean and dry before shellac is put on and be careful not to lap the strokes. When separating the whites from the yolks of eggs, if a part of the yolk is accidentally broken into the water, dip a clean cloth into warm water and wring dry. Touch the yolk with the cloth and it will cling to it. In removing a good stamp from an envelope, cut a blotter to the size of the stamp, soak it in cold water and then lay it over the stamp. In a few minutes re- move blotter and the stamp will come off as good as when new. An excellent liquid for clean- ing spots on woolen or silk is made from a potato. Put the raw potato through the food- grinder, add one cup of cold wa- ter, boil ten minutes, strain. Use the liquid to clean the soiled spots; if they are especially stub- born, add a small amount of powdered borax or powdered am- monia to the starchy water. Po- tato water, in its role as clean- ser, is used in Belgium today as a substitute for soap. Scraped raw potato is also an excellent emergency remedy for a burn. When ink is spilled on white goods of any kind, apply fu'l strength, hydrogen peroxide, at at once, afterwards washing and rinsing in the usual way. MENTION IHE NOW LITTLE MRS. NEWLYWED: \T OU have read all the pages in this book up to this one; you have learned h ;w t3 cock, you have lear..ed how to keep house, anil learned where to buy almost everything necessary to establish that home of your own. But I reserved this space next to the Lynn Gas Co., because two of the most important things that will go into that new home will be the P'Mno for the parlar and the Gas Range for the kitchen. When the piano question presents itself, ple:ise be:xr these fact>. in mind. I carry a Larger Stock of Pianos to choose from than any other store in Lynn, at the Lorest Prices on the Easiest Terms and No Interest. Just because you have not had a great amount of experience in buying household "goods, don't let any smooth salesman talk you into buying a piano on the &'; interest bearing "ease plan, when you cavi buv from me at a Loner Prite and No Intcre!=t. LARGEST PIANO EI'.4Sr. & Fi O ^A^ N 12 ft 14 CITY MALL SQ, OPPOSITE CITYHALL FOR A REAL BARGAIN Where you can buy a PL\NO or PHONOGRAPH under the easiest purchasing conditions See BROWN The Cut-Price Piano and Phonograph Mnn 12-14 CITY HALL SQUARE, LYNN Dirrrthi On-oos^te CUv Hn'l vherp yvi n-c-" prcfnted fifh thi.f bool- Coming Brides, Attention. H ERE'S just, a little tip that may mean much to your happiness a little later on — When you are talking to "him" about the new home don't fail to put in a word for a new Cabinet Gas Range You'll want a thoroughly modern kitchen in which to start off on successful housekeeping. You'll need a Gas Kange. You'll want one, too, because it will make it eas- ier for you to cook the things "he" will like. No fuss, muss, dirt or waste to Gas Range cooking — and you'll have lots more time to yourself. mii$ ^^^\(.C'. HOME On this great earth, the dearest and sweetest spot. Home — where cares and troubles melt away under Love's magic wand. Scenes that are brightest arise from the happy home; each one with its fur- niture picturing comfort, beauty, happiness and success. To the Bride- and Groom-to-be, the Hill & Welch store is dedicated. It is a home - making institution whose counsel and well-chosen merchan- dise make real, those joyful scenes. With our wish for your Happiness, we must add, visit such guides of the Home. ch COo MUNROE ST. OXFORD ST. '■'■What you buy we standby" M it K