Glass Book ,Bsfc Copyright N° COFYKIGHT DEPOSIT. Dwight's Cow Brand kOW PRICE. LARGE PACKAGE. ESTABLISHED 50 YEARS. To avoid disappointment, insist upon having COW BRAND in original packages, and don't be put off with cheap, inferior substitutions. n . ^ . ... - ,» », T1 , John Dwight & Co., Mew york. c.,.» Send address for Cow Brand Cook Book— Free Gold Medal Flour Washburn (Rosbys u FOE Makes Better Bread Makes More Bread than any other flour ASK. YOUR JOBBER FOR IT r 1 Bramhall, Deane | Trench Ranges Company | ■"i ronavi? diivh Ovens Broilers Uermont Ovens Manufacturers of Carving Cables Rumford Ovens Coffee and Cea Urns COOKING UTENSILS Plate Warmers Copper Saucepans STEAM Klater Heaters COOKING Tee Cream freezers Confectioners' Stoves APPARATUS 262, 264 and 266 Water St. NEW YORK L. * £*W¥¥¥¥¥¥V¥¥V¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥V¥¥¥¥¥¥¥1*¥¥¥£ I For a Quarter of a Century "STORER'S BEST" "RICHLAND B" have been recognized by all in the Baking Trade as the HIGHEST STANDARDS OF EXCELLENEC in WINTER WHEAT Patent and Straight Flours MADE BY The Davis Mill Co. 0/ SHELBY, OHIO REPRESENTED BY C. E. HENDERSON, CI Produce Exchange NEW YORK CITY FOR SALE BY ALL JOBBERS ¥ V ¥ TO THE STEAM BAKERS Gentlemen: -We beg to call your attention to our EGG NUTRINE (whole egg substitute). The ONLY ONE on the market that has given entire satisfaction. ONE POUND equals SEVEN to EIGHT dozen FRESH Eggs. Can be used in any kind of cake in which the whole egg is used. Also to our BAKERS' MARSHMALLOW ICILINE for making M. M. Fillings and Icings. Makes a more tender and palatable article at less cost than if Glue or Gelatine were used. Our QUAKER ICING POWDER costs less than one-half the price of egg whites when cheapest, and makes finest ornamenting or royal icing. . Mr. Emil Braun, the author of this book, has used and recommends these articles. Can be procured at all Bakers' Supply Houses. THE FRENCH MANUFACTURING COMPANY 121 and 123 S. Water Street PHILADELPHIA, PA. To complete the equip- ment of your new bakery you will need :: :: :: PETERSEN OVENS I (PATENTED) They are the best ovens for the modern baker. Save fuel, have a large capacity, are easily regu- lated, and have a perfectly uniform temperature in the baking chamber. Built by i E. PETERSEN ,210w crioo dA "' g*¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥K For a Quarter of a Century "STORER'S BEST J* and ff "RICHLAND B have been recognized by all in the Baking Trade as the HIGHEST STANDARDS OF EXCELLENEC in WINTER WHEAT Patent and Straight Flours The Davis Mill Co. of SHELBY, OHIO REPRESENTED BY C. E. HENDERSON, CI Produce Exchange NEW YORK CITY FOR SALE BY ALL JOBBERS ¥ ¥ J ¥ »¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥§ 5g >K THE- "Fowler" Kneader Built in sizes from one (i) to nine (9) barrels capacity for pow- er, and from one- half (■£) to two ( 2 ) barrels ca- pacity for hand power. *|f S the strongest and best built Mixer on the market. It will mix flour into bread -dough in six (6) minutes, and will give you a better and more uniform bread than can be made by hand. FOWLER BROS. Sole Manufacturers BROOKLYN, N. Y. 131, 133, 135 Third St Wsms)f9f9^i9fSifS)^f^^ GUMPERTS Genuine Fruit Icing Creams ^ CHOCOI CREAM. * FOR BAK flavors ^4 Almond Anise Apricot Banana Blackberry Caramel Cherry Chocolate Coffee Currant Honey Lemon Maple Orange Peach Pineapple Ping Pong Pistache Raspberry Rose Strawberry Violet Vanilla Walnut DIRECTIONS FOR OUR CREAMS — To make FRUIT ICING, make your regular white SUGAR FROSTING, then mix a very small quantity of our CREAM until you get the desired coloi. 1 his will also flavor the ICING finer than any EXTRACT in the market. None Genuine without my Signature LABORATORY OF 5. GUMPERT, Importer and Distiller OF OILS, ESSENCES, EXTRACTS 177 Hudson Street, 27-29 Vestry Street, NEW YORK The Middleby Portable Brick O veiv An Inside Furnace BricK Oven that can be Moved "Write for Catalog'u* Made in Three Sizes as Follows: OVEN CHAMBER, INSIDE MEASURE FLOOR SPACE, OUTSIDE MEASURE No. i 6J^ feet x 7 feet 8 feet x 8 feet, 9 inches " 2 , . . . . 7 " x 8 " 9 " 6 inches x 8 " 9 " "3 8 " x 10 i- 9 " 8 " x 11 " 4%" "4 10 " x 12 " 12 " x 14 " No. 1 has 45 square feet of baking surface " 2 " 56 " " " " " " 3 " 80 " " " " " " 4 " 120 " " " " " Upon application, stating which size you desire, we will make price for an Oven set up in your shop. In writing for prices please state whether you want to pay all cash or part cash and balance on time. Middleby Oven Co. 350 Greenwich St. NEW YORK 201 .State St. BOSTON GO-G2 W. Van Buren St. CHICAGO STANDARD MALT EXTRACT * FOR BAKERS' USE. * The Advantages of Using "Standard Malt Extract" are 1. It gives the Bread a better taste 2. It gives the Bread a richer color 3. It gives the Bread a finer crust 4. It renders the Bread more digestible) 5. It saves Sugar - - 6. It saves Lard - T. Less Flour is required to make dough of proper consistency 8. Prevents the rapid drying of Bread (Becoming stale) Induces a Larger Consump- tion of Bread Cheapens the Manufac- ture of Bread Standard Malt Extract is now used by the largest baking firms, and hundreds of smaller bakers, who have never had a success with malt extract, are using our Standard Brand now with best results. MANUFACTURED BY THE MALT-DIASTASE COMPANY 491 BUSHWICH AVENUE, BROOKLYN, N. Y. Samples and further information will be cheerfully furnished upon application. I^BAILEY CONTINUOUS BAKING OVEN UNEQUALED FOR CAPACITY, DURABILITY, ECONOMY AND EXCELLENCE OF BAKING BAILEY PATENT OVEN THIRTY YEARS of continuous building and improvements in the construction of un- derheated ovens is the record of the Bailey Oven Co. THE BAILEY PATENT SYSTEM of heating is a combination of circulation and radiation, with the result that a constant, even temperature is maintained, or a quick flash heat can be had if wanted. For further information and references write to Bailey Oven Company 585 Bourse Building, PHILADELPHIA, PA. MANSFIELD, MASS. Egg Flake Egg White NO BETTER EVAPORATED EGG IS IN THE MARKET TO-DAY THAN THE Pure Food Company's E-gg Flake THIS company's new stock is of an exceptionally fine quality, and is guaranteed to be absolutely the finest fresh eggs evaporated. There is no adulteration or preservative employed. By a new process the fresh shell egg is evaporated in such a manner that the resultant product dissolves at once. Don't buy a substitute brand of evaporated egg. Insist upon having The Pure Food Company's Egg Flake. If your supply house does not keep it, send to us direct for a sample and full information. We will send free a baker's recipe book, showing how to use Egg Flake in baker's batches. Remember that Egg Flake is not a substitute for the shell egg, but the shell egg evaporated. Our Egg White is the finest in the market. Send for a sample, and directions for using. The price is low and the goods are all that they should be. We aim to please our customers by giving them the very best products of the kind in the market. SEND TO U/>e Pure Food Company FOR. SAMPLES 73 'Warren Street * New YorK City Egg White Egg Flake GEO. ENDRISS cManufacturer of Bakers' Tools and Supplies Mieiicc Bvob flfeesser Diese Messer werden von mir seit Jahren fabricirt and sind anerkannt die besten im Markt. Ich schicke dieselben per Post nach alien Theilen der Vereinigten Staaten und Canada, bei Einsendung von 35 Cents. VIENNA BREAD KNIFE The Best Knife of its Kind on the Market. Blade can be Closed and Carried in the Pocket. Sent by Mail, on Receipt of Price, 35 Cents. Ice Cream Manufacturers' Tools ESTABLISHED 1851 No. 700 and 702 N. THIRD STREET PHILADELPHIA, PA. THE LATEST AND BEST Bakers' Stove is J^ \J ^ 1 1^111 ^ Simple in construction, quick in heating, saving in fuel In fact, the Ideal Gas Stove ot the 20th Century PATENT GAS STOVE price, $12.00 Manufactured by p Q HOERLEIN MANUFACTURER OF BAKERS', CONFECTIONERS' AND ICE CREAM MA KERS' UTENSILS 806 flYRTLE AVE., Telephone 374 Williamsburg BROOKLYN, N. Y. JAMES Y.WATKINS& SON ESTABLISHED 1830 Manufacturers of Bakers' and Confectioners' Utensils of every description Hotel and Restaurant Kitchen Ware Are you using our Seamless — — Steel Cruller Kettle? Knot, .. — ' write to us for particulars, prices, etc. Send for our New Illustrated Catalogue 16-18-20 Catherine St. NF.W YORK 11 East Broadway ....MUfi 1 vi^iv DRIMILR (REGISTERED) Fresh Sterilized Milk Evaporated to Dryness and Finely Powdered SAVES ICE, LABOR SPACE, TIME, MONEY If your dealer does not keep it, write us Can be mixed dry with flour or dissolved in water Packed in con- venient paper- lined wooden drums Try it in your bake shop Casein Company of America 11 BROADWAY, NEW YORK Thos. Mills & Bro., Inc. 1301 to 1309 N.8th St. PHILADELPHIA mnmpv Established 1864 ¥¥¥¥¥ ¥¥¥¥¥ Send for Catalogue Manufacturers of BAKERS', CONFECTIONERS' AND ICE CREAM TOOLS AND MACHINERY AVOID BULK SODA Bad Soda Spoils Good Flour. "Pure Soda— the Best Soda, comes only in Packages Bearing Trade Mark: ARM and HAMMER. It costs no more than inferior package Soda —never spoils the flour— always keeps soft. Beware of Imitation trade marks and labels, and INSIST ON PACKAGES bearing these words— CHURCH &C01 NewYdrk. SOLD BY GROCERS EVERYWHERE. Write for Arm and Hammer Book of Valuable Recipes- FREE. GOLD MEDAL AT THE PAN-AMERICAN EXPOSITION HENRY HEIDE'S GENUINE ALMOND PASTE The Purest and Most Reliable Article FOR BAKING MACAROONS AND ALMOND CONFECTIONS THE STANDARD FOR TWENTY-SIX YEARS TO INSURE SUCCESS, REFUSE ALL SUBSTITUTES AND INSIST UPON GETTING THE "GENUINE" HENRY HEIDE MANUFACTURER 84-86-S8-90 VAN DAM STREET NEW YORK K¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥K ¥ ¥ For a Quarter of a Century "STORER'S BEST yy and "RICHLAND B have been recognized by all in the Baking Trade as the HIGHEST STANDARDS OF EXCELLENEC in WINTER WHEAT Patent and Straight Flours MADE BY Th e Davis 0/ SHELBY, REPRESENTEr Mill OHIO ) BY Co. C. E. HENDERSON, CI Produce Exchange NEW YORK CITY FOR SALE BY ALL JOBBERS ¥ ¥ ¥ :*¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥K Perfection in Bakin By EM1L BRAUN General Rules and Instruction in all Branches of American Baking. In Nine Parts, each Part Containing many New Theories and New Ways of Composing Recipes, and Furthering the Culinary Education of the Professional Baker as well as the Housekeeper SIXTH EDITION WM. R. GREGORY CO., Publishers PRODUCE EXCHANGE NEW YORK CO' Two O NO". S3 19ft? ^ 3 fr* ^ Copyrighted, 1902, BY Wm. R. Gregory Co. PREFACE. »N no other land has the baking and consumption of bake- stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and pros- perous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperi- enced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use. It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and com- mon sense must be displayed to insure success. Did you ever hear a woman say, "I had good luck to-day with my cakes," but alas, the next time, "Oh, I had such bad luck with my baking" ? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a pro- fessional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking. New York City. PART I. Puff Paste, Pies, Tarts, etc. American Puff Paste. One pound of butter washed well in ice water and one pound of mixed flour ; mix together very light, with one ounce of baking powder, one egg, one teaspoonful of salt and enough ice water to make a smooth paste, same as you make for tea biscuits ; roll out once about eighteen inches long and ten inches wide, turn in the ends to meet in the middle and double again ; let rest in ice box or cellar for an hour, and repeat this until rolled out four times. For tarts and patties, roll out one-quarter of an inch in thickness, cut out with biscuit cutter, lay on clean cooky tins (not greased), and if time allows, let rest awhile in cold place before baking. When ready for the oven, dip the top of a small wine glass or biscuit cutter in hot water and press in the center of each tart, down to near the bottom of the paste; bake in a hot oven. When baked, cut the center all out with a sharp pen-knife and they are ready to fill. This paste is very valuable for the American cook, so as to be able to make patty shells with success, while it takes a great deal more experience to make French puff paste. French Puff Paste. Mix stiff one pound of mixed flour (half pastry and half bread flour) with one egg, two ounces of butter, one teaspoonful of cream of tartar or rum, and sufficient ice water. Work well and set to rest in ice box half an hour; then press the piece flat towards the edges, place in the center fourteen ounces of good dry butter washed well in ice water, with all the water and buttermilk squeezed out, and pull the edges of the dough over the butter from the four sides. Then you can proceed rolling it as in above recipe. If time allows, bake a little sample first; if it falls over in the oven, roll it out once or twice more; if butter runs out into the pan, let it rest longer on the ice. Mollaml or Dutch Paste. Wash in ice water one pound of butter until smooth. To one pound of flour add one-quarter of the butter, one-half teaspoonful cream of tartar, one egg, and one teaspoonful salt ; mix all together with ice water (about one-half pint) into smooth dough; let rest awhile, then roll out in a long strip, break the rest of the butter into small pieces the size of a walnut and lay all over the dough, then turn the left end one-third over, then the other end over this; roll out carefully, one-half inch thick, using no more flour for dusting than is necessary, and turn over like American puff paste. Roll five times, and if butter is very rich, you can cut short say one ounce to the pound of flour. Vienna Tart Paste. Chop fine ten ounces of washed butter with one pound of pastry flour, six ounces of sugar, one tablespoonful of pie seasoning, then mix with three eggs into light paste. This paste is very extensively used as crust for the delicious large fruit and cream tarts so common in Europe. If convenient, use six yolks of eggs in place of three whole eggs, as this makes the paste more smooth. Common Pie Paste. Mix together, dry, one pound of flour with three-quarters of a pound of lard and butter, and one-half teaspoonful of salt, then moisten with enough ice water to have it hold together, but do not work any more than necessary; and if time allows, let it rest on ice before using. That is the secret of a tender pie crust; working it too much makes what you so often find — shoe-leather pies. If you want a cheaper crust for the bottom, use less shortening. Always wash pies on top with milk before baking; this gives them a lively and appetizing color. If the oven bakes slow from the top, add a pinch of salt to the milk you wash the pies with. Prepared Pie Seasoning. Not only in large hotels but also in every hcusehola a large quantity of that delicate flavor, the peel of lemon, is wasted daily. How often are lemons cut up, when in a moment's time the rind could — 7 — be grated and saved for future use, put in a glass jar and occasionally sprinkled over with a little sugar and a few drops of water to keep moist. In this way you can have lemon flavor free of cost all the year around. Two tablespoonfuls of this lemon peel, two cups of brown sugar, one tablespoonful of cinnamon, one tablespoonful of allspice, one-half a nutmeg (grated); mix all together and keep in a can in a cool place, always ready for use. How to Prepare Pies. Pie plates should always be greased with butter, then dusted with flour, or what is better, cracker dust; this prevents the pie from tasting greasy after standing a day or two. Never have too rich a pie crust for the bottom, and always roll out very thin. For apple, and fresh fruit pies generally, it is advisable to dust the pie crusts with cracker dust before filling with the fruif, as this absorbs the juice of the fruit while baking. If fresh fruit pies are to be packed in lunch baskets, the following is a very valuable recipe : Mix the berries or other fruit, as soon as picked, with sufficient sugar, a little water, and put away if possible over night; before using, drain off the juice, and cook it, adding three tablespoonfuls of corn starch to every pint of juice, then add the fruit, mix, and it is ready for use. This pie will cut like jelly. Brown sugar is very good for pies and gives a nice flavor Evaporated and Dried Fruits. By following instructions given here you will be surprised at the excellent results. Never soak any pie fruit over" night. To one quart of boiling water add one-half pound of berries, apples or apricots, one-half teaspoonful salt, cook ten minutes until swelled up well, add three-quarters of a pound of granulated sugar, and one teaspoonful butter; cook five minutes longer, then stir into this two ounces or fn r e tablespoonfuls of corn starch, dissolved in a little cold water ; stir quickly a few moments and set away to cool. This I guarantee to make the most delicate pies from any dried fruits. If fruit is very tart, like apricots, add a little more sugar ; with apricots you can always cook some apples, as apricots are almost too rich; some of the ready pie seasoning can be used to advantage in almost all pies. This mixture can be made in larger quantities and put away in cans or jars, as it keeps well. — 8 — Custard Pies. FOR THREE PIES. Line deep pie plates very thin with plain paste, fill with custard and bake about twenty minutes. For the custard, beat up six eggs with four ounces of powdered sugar, one tablespoonful of melted butter, one-half teaspoonful salt, add two ounces of flour, one tea- spoonful of any extract you wish, and three pints of fresh milk; strain all together and bake twenty minutes. This mixture is also fine for cup custard. Bake about twenty minutes. To make sure that any kind of custard pie is done, stick a knife through the pie, and if you can remove it without any custard or milky paste sticking to it the pie is done. TLtemon Pie. Boil one quart of water with one cup of canned, fresh or dried apples, three-quarters of a pound of granulated sugar, until apples are soft, then stir into it three ounces (or five tablespoonfuls) of dissolved corn starch; remove from the stove and when cool add five to six eggs, one-half teaspoonful salt, the juice of three lemons, two grated lemon peels, and one tablespoonful butter; strain all through a colander and fill into pie dishes lined with plain pie crust. If you want French lemon pie, line flat pie dish with American puff paste, scallop the edge with your fingers or a knife, fill in the cream and lay four bars of the same paste over the top and four more crosswise over them, This is the finest lemon pie found in twenty years' practice. Pumpkin or- Squnsli Pies. FOR THREE PIES. Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoonful salt, one tablespoonful ginger, one-half nutmeg; then add the pumpkin, one quart of milk, and one tablespoonful of melted butter, strain all through colander again, fill in deep pie dishes lined with plain pie paste, and bake like custard pie — twenty to thirty minutes. This is enough for three large pies. Generally, as soon as pie is up above the rim of the plate it is done; if bottom is not quite baked, then set on top of hot stove a few seconds to finish bottom. The same rule applies to custard pies. — 9 — Cream Pies, FOR TWO PIES. Boil one quart of milk with one-half pound of sugar (one cup), stir into this quickly, while boiling, four tablespoonfuls of corn starch, mixed with two or three eggs and one teaspoonful of any extract ; a little butter may be added ; you may also use grated lemon or orange peel, or two ounces of chocolate as required. Line a flat pie dish with American puff paste, dust well with cracker dust or flour, press another same size pie dish on top of the paste and set in the oven ; when about half done take top dish off and bake until done ; pour in cream and set away to cool. Cream Meringue Pie. Beat only the whites of three eggs to a stiff froth ; mix into it, light, one small cup of sifted powdered sugar ; spread this over the cream and dust with a little sugar; brown in oven about three minutes. Peach. Meringue. EUROPEAN STYLE. Skin say six ripe peaches, cut them up into thin slices, mix with one cup of powdered sugar and divide on twelve deep saucers ; then cover over with meringue, same as for cream meringue pie. If you have a canvas bag and tube you can ornament a little on top. Any other fresh fruit except berries can be used the same way. Russian Spice Pie. Line flat pie dish with common pie crust, and spread thin with any kind of jelly or jam. Mix together three-quarters of a pound of sifted bread or cake crumbs, three-quarters of a pound of lard, one quart molasses, one pint of sour cream or water, one ounce of saleratus, one egg, one pint of washed currants, a little chopped citron, a little lemon and vanilla extract, and one tablespoonful of cinnamon or pie seasoning ; mix all together and thicken with enough pastry flour to have a soft paste. Fill this on top of the jelly and bake slow; when baked, dust with powdered sugar. This pie is very fine when a few days old. — 10 — JMince Alent for- Pies. Two pounds of apples, chopped fine; one-half pound of washed currants; one pound of lean boiled beef, chopped fine; half-pound citron and orange peel; two lemons, grated and the juice; one pound raisins, stoning them if time allows; one pound of brown sugar; one- half nutmeg; two ounces of mixed ground spices; add either brand}', wine or cider to taste, and enough of the beef broth to moisten well. French Jiladelaine Pie or Tarts. Line pie dish or tart mould with American puff paste and spread with jelly. Stir together lightly one cup of sugar, one cup of sweet almonds pounded very fine, and six yolks or three whole eggs; then add two tablespoonfuls of melted butter, three-quarters of a cup of pastry flour and one-half teaspoonful of baking powder. If too stiff, add a little milk or cream. Fill in the dish, roll out a piece of the paste, cut in narrow strips one-quarter of an inch thick, and lay close together across the top of pie. Bake by moderate heat for half an hour; it it -colors too soon on top, cover with a strong, greased paper. Rice Pie. Line plate same as for custard pie. One cup of rice, boiled very soft with one-half teaspoonful of salt; beat lightly four eggs with one- half cup of sugar ; add the rice, one-half nutmeg, a little lemon or cinnamon, one quart of milk or cream, and two tablespoonfuls of butter. Press all through a fine colander twice and bake same as custard pie. Southern Custard or Potato Pie. Boil or bake four good potatoes and take the skins off ; beat up with five ounces of powdered sugar and five eggs, then add one ounce of flour, one and one-half quarts of milk, one-half grated nutmeg, one-half teaspoonful salt and one tablespoonful melted butter. Strain all through colander, fill in lined pie plates and bake like custard. Sweet potatoes or carrots can be used the same way. You may also steam the potatoes until mealy but not watery. — 11 — Rhubarb Pie. Get your rhubarb cleaned and cut in strips one inch long the night before and mix well with sufficient sugar. Next morning strain off the juice and set on the fire ; when boiling add the rhubarb, boil about two minutes, stir two ounces (three good tablespoonfuls) of corn starch into it and take off to cool. A little cinnamon improves it greatly. Gooseberries are prepared in the same manner. European Cherry Pie (Flamri). Line a flat pie dish or layer-cake tin with American puff paste, dust well with cracker dust and cover the bottom with one layer of stoned cherries and bake half done ; pour over the following creme, and put back in oven for five to seven minutes longer. Creme: Four egg yolks, three ounces sugar, a little cinnamon, and two ounces of flour; mix all together, then add one-half pint of sour cream. Imperial Currant Pie and Tarts. Line one large flat cake tin with Vienna tart paste, making rim extra thick ; fill with following mixture and bake slow : Beat the whites of five eggs very stiff, adding six ounces of powdered sugar, a little at a time; after the eggs are stiff, add two ounces of chopped almonds and half a pint of sour cream; finally add one pint ot picked red currants. In winter, use a pint can of preserved currants or one pound of washed English currants. This is the genuine recipe from the German Imperial Court Confectionery, and will repay a hundred- fold for the little extra care and trouble required in its preparation. Imperial Vanilla Cream Tarts. Line a dish with Vienna tart paste, making rim double thickness and bake. Beat the whites of four eggs very stiff, adding six ounces of sugar, a little at a time, then mix in the four yolks and two table- spoonfuls of dissolved gelatine with one tablespoonful of vanilla extract or vanilla sugar; pour into the baked pie crusts and set away in ice box until wanted. In the place of vanilla any other flavor or rind and juice of lemon or orange may be used. — 12 — Apple Flamri Tarts. Line flat pie dishes with Vienna tart paste, have side with extra thick rim, dust with cracker meal, cut apples in thin slices, lay them closely together, covering the paste with one layer, sprinkle with sugar, pie seasoning, currants, fine citron and almonds, and bake half done; pour over this the same mixture as above. Peaches and plums may be used the same way, but no berries. French Tartlets. Line patty moulds or flat tartlet dishes with American paste, dust well with flour and fill with dried beans or split peas; then pour out all the beans (saving them for the next time) and fill the shells with any jam, jelly or cream. These shells may also be used for oyster patties. ^Metropolitan Cream or Jelly Tarts. Line moulds as above and fill with jelly or cream and oake, then make a light meringue, spread over the tarts and put back in oven until browned over the top. Large fatties. From puff-paste leavings, roll out a sheet one-fourth of an inch thick, cut out round the size of dish you wish to serve it on, wash the edge a little with water and fill the center with your meat or game; roll out another sheet of fresh paste, cover over the meat, lapping over the border; cut off sharp and scallop a little. For large patties, lay another ring of fresh paste around the border. Wash all well with egg, prick a few times with a fork and decorate with small thin stars, etc. ; bake at about 370 degrees. Large Patty Shells. Cut out a round bottom layer one-quarter of an inch thick from good French paste, lay it on strong pan that will not warp in the oven. Now make a ball of fine shavings, cover with thin paper and tie together with fine thread to keep it in shape. Set this in the center — 13 — of the paste and dust well with flour. Then roll out a piece of the paste one eighth of an inch in thickness and layover the ball, covering it thoroughly and lapping over the border, cut it off sharp on the edges, prick with a fork, wash well with egg, decorate with little ornaments of different shapes (stars, squares, crescents, etc.) and some narrow strips of paste laid crosswise. When baked, cut about two inches from the top all around with a sharp knife, remove the cover, cut the thread, take out the paper and shavings carefully and after cleaning out thoroughly they are ready to fill with fricassee, oysters, etc. Vol-au-Vents. These serve the same purpose as patty shells, only they are not so hard to make. Roll out a strip of best puff paste one-third of an inch thick and cut with a sharp knife one and one-half inches wide, long enough to form a ring the size of the dish in which you wish to serve it. Care must be taken to avoid touching the sides of any part of puff paste after it is cut, and also avoid allowing the waste to run down the sides, as this prevents the paste from rising even. In making a vol-au-vent, one end is carefully flattened down and washed with water, the other end lapped over this and afterwards washed with egg and pressed down evenly. The top may be marked crosswise with a fork. Extra sma'i ornaments (stars, squares, crescents, etc.) are baked separately to decorate the fricassee after it is filled in the ring. — u — General Rules. Apple pies should always have the prepared seasoning. Gooseberries are improved by a little cinnamon or meringue. Save all your broken crackers; dry them, pound fine and save for pies. All pie dishes should be greased, and then dusted with cracker meal. Never use soft butter or lard for pie crust. Always wash butter in ice water. For baked pot pies (either meat or fruit), use the American Puff Paste and prick well. Three ounces of sugar are sufficient to every quart of milk for custards of any kind. Dried apples, cooked soft enough to press through colander, are very nice for meringue pies. Never use too much flavoring of any kind in baking, especially cinnamon or almond extract. All fresh fruit should be mixed with sugar before filling in pies. A little butter increases the delicacy. Good corn starch can be used in a great many ways in pie baking, but only the best will give satisfaction. Huckleberries and blueberries should always be mixed with some apples, either fresh or canned, to increase flavor. — 15 — Always keep a can of the prepared pie seasoning on hand, as this will increase the delicacy of flavor of almost every pie. The recipe for American Puff Paste, if made as directed, will be worth more than the price of this book to any cook or housewife. All patties, tarts, banburys, etc., are much improved if they are allowed to rest on ice for at least half an hour before going into the oven. If corn starch is to be used in place of flour, use the best. Don't use too much, a large tablespoonful always is sufficient to every pint of milk or water. Always follow our general rules and change flavors to suit your- self. Every one of our recipes can be used with different fruits, flavors and names changed, but follow the instructions otherwise. Success in pie baking depends a good deal on the mixing of the crust. Never work any more than necessary; just stir around enough to have it hold together and let rest as long as possible in cold place. Prick the top crust on every pie to let the steam escape. When using fresh fruit, insert in center of top crust a small round tube of tin or strong paper, through which all steam will escape as through a chimney. Whenever cornstarch is to be used, it pays to use only the very best. We can recommend Kingsford's Oswego Cornstarch as the purest and sweetest. FOR JXOTES AA'D RECIPES. PART II Puddings, Souffle, etc. Cottage Broad Pudding. For ten persons. Soak as much as a half loaf of stale bread or six biscuits in a quart of milk. Beat up well together four or five eggs, one cup of sugar, one teaspoonful vanilla, one-half teaspoonful salt and two tablespoonfuls of melted butter. Mix up well with the bread, adding one cup of large raisins. Bake in a buttered and sugar- dusted china dish or tin pan. Set this dish in a pan of hot water. A little nutmeg improves the flavor. Bread and Butter Pudding. Slice your bread thin, spread well with butter, and fill your dish half full of this buttered bread; then pour custard (prepared same as for custard pie) over it ; omit raisins and bake same as the other bread pudding. Farina or Indian Afeal Pudding. One-half pound of farina or meal, stirred into one quart of boiling milk and leave on fire until it thickens; set away to cool, stirring into it, when cold, one-half pound of sugar, yolks df four eggs, the grated rind of a lemon and the stiff froth of the whites of four eggs; then add one even teaspoonful of good sifted baking powder, and one-half nutmeg, grated. Mix in well and bake one-half hour — not too hot. Souffle. Proceed the same as above, using eight eggs, and do not oake until time to serve. Bake in a hotter oven, using a china dish, and do not set into hot water as you do with puddings. ( 17 ) — 18 — Tapioca and Sag-o Pudding. For twelve persons. Put one-half pound of tapioca or sago in three pints of boiling water (never soak over night), stir and set on a slow fire ; stir continually to keep from sticking to the bottom. When it is all soft and jellied, put in double boiler with one pint of milk and one-quarter of a pound of butter and cook twenty minutes more until jellied again, setting away to cool. Beat up well four eggs with three-quarters of a cup of sugar (six ounces), one grated lemon, and a little nutmeg ; then mix well with the other mixture and bake about forty minutes — not too hot. Cottage Rice Pudding. For twelve persons. Put one-half pound of well-soaked rice in a galvanized kettle on a slow fire, with about three pints of boiling water and cook until all swelled and soft. If it boils dry, add more boiling water but do not disturb. When done, set away to cool. Proceed the same as above for sago. For sultana rice pudding, add one cup of sultana seedless raisins to above mixture. Rice Pudding, Family Style. Pour two quarts of boiling water over a pound of rice and cook very soft, then adding lemon peel, one pound of sugar and a little nutmeg, two tablespoonfuls butter, and two tablespoonfuls corn starch. When all the water is boiled in, add a pint of milk and cook all dry again; then pack solid in any mould and let it settle. Before serving, turn out on~a deep plate and sprinkle with cinnamon and pour over it a nice soft vanilla custard, cold. Dip your mould in cold water before filling with the rice. Roly-Poly, or Steamed Pudding. Mix together lightly, as for tea biscuits, one and one-half pounds of rich pastry flour, four ounces of butter or lard, one ounce of good baking powder, a little nutmeg, the yolks of three eggs, one-half tea- spoonful salt and about cne pint of milk. Roll out about eighteen inches long and ten inches wide. Spread with any fruit or jam; roll up, set in a greased pan in a steamer and cover over. It will be done in half an hour. — 19 — Fruit Dumpling. For this the paste is the same as Roly-Poly Pudding. Roll ou. one-quarter of an inch thick; cut out with large, round cake cutter; put fruit and sugar in middle and double over; set in greased muffin tins and steam about one-half hour. A dozen different kinds can be made from this formula. Cahinet Pudding. Fill moulds three-quarters full with lady fingers or sponge cake, cut up fine; pour over it a rich custard, same as used for custard pie, and flavor to taste. Diplomatic Pudding. Proceed by the same rule as for cabinet pudding ; mix currants, sultana raisins and a little citron (cut very fine) with the sponge cake. Tutti-Frutti Pudding. Follow the same formula, only you may use pieces of different kinds of cake and sprinkle the fruit over the bottoms of moulds. Different names may be given this by using special fruits, such as peaches, oranges, etc. Cold Farina or Indian Pudding. Boil one-half pound of farina or meal with three pints of boiling milk, stir until it starts to thicken, then let it cool; add a little lemon or other flavor. Beat up stiff the whites of four eggs, mix all together, fill in moulds and set on ice. Boiled Indian Pudding. One cup -of Indian meal and one-half cup of flour, pour into one quart of boiling milk; when it thickens, add one-half cup (four ounces) of brown sugar, one-half cup of finely chopped suet, a little salt, four eggs and a little nutmeg ; two tablespoonfuls of moiasses may be added. Tie in a cloth and boil or steam from four to five hours. — 20 — Poor Man's Pudding. About six stale biscuits (or three biscuits and three corn muffins) grated fine, add a handful of stoned raisins, some washed currants, a good handful of brown sugar, and one cupful of flour. Chop fine with the flour one-quarter of a pound of beef suet and one teaspoonful of good baking powder. Mix all together with sufficient milk to make a paste; steam in greased and sugared dish about two hours. Add a little nutmeg or mace. English Plum Pudding. Chop fine one pound of beef suet with one cup of pastry flour; add three-quarters of a pound of brown sugar, three apples chopped fine, one-half pound prunes, one pound of raisins, one pound of cur- rants, five eggs, two grated lemon peels, one teaspoonful each of grated cinnamon, nutmeg and allspice, four biscuits or one-quarter of a loaf of bread, which you have first soaked in milk, and one glass of rum. Mix all well together, steam five hours in suitable mould, or boil four hours in napkin if preferred; dust with fine sugar afterwards on the platter, pour a little strong rum over it and set the rum on fire. Genuine Old-Fashioned English Plum Pudding. One pound of suet, chopped fine", one pint of roasted bread crumbs, sifted, one pound of currants, one pound of raisins, one-half pound of citron, one-half teaspoonful of nutmeg, one pound of brown sugar, a little salt, six eggs, and two grated carrots. Boil slowly in mould not less than eight hours — if possible, boil six hours the first day and two hours before using. Pack solid in greased and sugared mould and tie up with cloth. Serve with French brandy sauce. Baked A.pple Dumplings. Roll out leavings of puff paste one-quarter of an inch thick, cut in squares, lay one peeled and cored apple on each piece, fill the cavity with cinnamon sugar. Turn in the four ends of the paste, press together on top and bake. Serve with rum and hard sauce, or if cold, serve with whipped cream. — 21 — Chocolate Pudding. Stir until light one-quarter of a pound of butter and ten ounces of sugar, add the yolks of ten eggs, one teaspoonful of vanilla, six ounces of grated chocolate, cinnamon, one-quarter pound of pounded almonds, one-quarter pound of breadcrumbs, three ounces of flour, and the whites of ten eggs beaten stiff. Bake one and one-half hours, at about three hundred and seventy degrees. A.lmond Pudding. GERMAN STYLE. Stir light five ounces of butter and one-half pound of sugar; then add the yolks of nine eggs, lemon peel, six ounces of pounded almonds or one-half pound of almond paste, one-half pound of biscuits soaked in milk and squeezed out dry, and the snow of the whites of eight eggs. Bake in a buttered and sugar-dusted fancy mould. Queen Pudding. Mix, same as for wine cake, one pound of sugar, one-half pound of butter, one and one-half pounds of pastry flour, seven eggs, one- half pint of milk, one-half ounce of soda, one ounce of cream of tartar sifted in the flour, mace, and citron. Bake in well-buttered and sugar-dusted moulds. Suet Pudding. Mix together one cup of stoned raisins, three and one-half cups of flour, one cup of chopped beef suet, cinnamon and mace. To one cup of cream or milk add one cup of molasses, one teaspoonful of soda and two eggs. Mix thoroughly, fill in a mould with tight-fitting cover, well buttered and dusted with crumbs or sugar. Steam three hours. Snow Pudding. For. twelve persons. Dissolve one ounce gelatine in one-half glass of sherry wine and as much water. In the snow of the whites of ten eggs beat three-quarters of a pound of fine sugar and the gela- tine. One orange peeled, and the 'juice of the same, will increase the delicacy of flavor. Set away in little moulds to harden. If fruit flavors and coloring are used, a variety of names can be given. 22 ■ JKIinute Pudding. Of one quart milk take enough with three ounces of flour to make a soft batter. The balance of the milk, with five ounces of sugar, set on the fire. When boiling, add one-half teaspoonful salt and two beaten eggs;, stir continually about five to eight minutes, until thick like creme. Serve with sweet cream, sweetened and seasoned with mace. Boston Brown Bread Pudding. Mix two pounds self-raising brown bread flour with one and one- half pints of cream or milk, one pint of molasses and enough water to make a soft dough, one cup of raisins, five ounces of finely chopped beef suet. Bake in water-bath one and a half t® two hours. A little sugar may be added. Before serving, pour hot brandy sauce over it to soften crust. Brown Bread Pudding. NEW ENGLAND STYLE. Cut into thin slices a loaf of graham bread or brown bread; butter them well. Arrange them in layers in buttered, sugar-dusted moulds until half full; fill up with plain custard. Some English currants may be sprinkled between the layers; they give custard a rich mace flavor. Let soak for a half hour before baking; bake in water-bath. Floating Island. Beat the yolks of twelve eggs with ten ounces of sugar; add two ounces of cornstarch, vanilla and a little milk. Boil one quart of milk; stir into it the above mixture; take from the fire and when a little cool pour in a large glass or porcelain dish; set on ice. Beat very stiff the whites of six eggs; add a handful of sugar and a little vanilla. With a large spoon (dipped in water) take out in pieces and put in boiling water for a few minutes; then arrange these "snow-balls" on top of the custard. A little jelly may be sprinkled on top of each. Dust with powdered sugar and serve. Stock Sauce. In the saucepan dissolve together three tablespoonfuls of corn Starch, one-half pound or one cup of brown or granulated sugar, a little mixed whole spice, one-half lemon rind and juice, with a pint of — 23 — cold water and set on the fire. Let it simmer slowly until it is clear, add a little butter or salt and strain. Before serving, add one-half glass of any wine desired, or one tablespoonful of any extract, one- quarter pound of butter; set on stove and stir until butter is melted. Color to suit taste. Chateau Sauce. The proper name is Cheau d'Eau, but is generally called as above. Beat light the yolks of four eggs with two handfuls of powdered sugar and the rind and juice of half a lemon; stir in slowly one-half glass of Rhine wine and beat well until it is all foam, over a moderate fire. This is a favorite sauce. Hard Sauce. Rub together to a froth one cup of butter, one and one-half cups of powdered sugar, the juice of half a lemon, or a little vanilla and the white of one egg. If you have a bag and tube drop in little stars, or set on a plate, sprinkle with mace and put it on ice to harden. Rum Sauce. Mix together one-half quantity of hard sauce and one-half quantity of stock sauce, add one small glass of rum, let it boil lively fcr about five minutes, keeping it hot until served. Cream Sa uce. Mix together, in a double boiler, one cup of fine sugar, one and one-half pints of cream and milk, one ounce of corn starch or two ounces of flour, one-half teaspoonful of salt and one tablespoonful of butter; stir occasionally, and when just starting to thicken remove and strain. Flavor with vanilla. French Cream Sauce. Add a little cognac brandy to mixture for cream sauce. Yankee Sauce. Same as rum sauce, only add a little ground ginger and molasses. _ 24 — Brandy Sauce. Stir to a cream one cup of butter, one and one-half cups of sugar, one-half of grated nutmeg, one-half of the peel and the juice of one lemon; set on a good fire; add three eggs and one glass of brandy. Let it boil about five minutes. This is a very fine sauce. Omelette Souffle. Take the yolks of six eggs, a little vanilla, one-quarter of a pound of sugar and one spoonful sweet cream; stir fifteen minutes; add quickly the whites of six eggs beaten very stiff; mix it very light; pour in a warm porcelain dish greased with butter, bake at once, not too slow. Dust a little fine sugar over it. Flavor with vanilla. Flutters. Fritters are frequently made with apples, peaciies and other large fruits with this recipe: Dissolve one yeastcake in one pint warm milk; add one-quarter of a pound of sugar, salt, four eggs, two table- spoonfuls best olive oil and enough pastry flour to make a soft batter. Set to rise; then beat again, add a little nutmeg, throw in the fruit, cover all with the batter, and fry in hot lard. Fritters with Baking Powder. The same proportions; instead of the yeast use one tablespoonful of baking powder, and mix shortly before using. Mayonnaise. SALAD DRESSING. In a deep soup-plate place the yolks of four eggs, two teaspoon- ful-s best ground mustard, three-quarters of a teaspoonful of salt, one- half .teaspoonful cayenne pepper, and o.n@-b.alf teaspoonful white pepper. With a large fork or spoon stir continually in one direction. With the other hand pour in slowly from time to time, from the bottle, the bsst olive oil. As soon as it commences to bind and get stringy, add quickly a little lemon juice or vinegar. Keep stirring continually until three-fourths of a pint of oil, the juice of one lemon, and one-half — 25 — gill of vinegar are used up. Stir up well, then place at once on ice. Some cooks make a big time about mayonnaise, but if everything is properly prepared there is no excuse for failure. Everything should be cold, especially the oil. Should the dressing break in spite of all, add quickly another yolk of egg, and stir, holding back the oil for a minute. Combination of Puddings and Sauces. Not every sauce corresponds with every pudding ; the following will be found to correspond well: Cottage Rice pudding and Vanilla sauce. Sago pudding and Madeira sauce. Farina pudding and Cream sauce. Cabinet pudding and Chateau sauce. Indian pudding and French Cream sauce. Cottage Bread pudding and Rum or Hard sauce. Fruit pudding and Brandy sauce. Sponge pudding and Rhine Wine sauce. Angel Food pudding and Raspberry sauce. English Plum pudding and Rum and Hard sauce. Tapioca pudding and Sherry Wine sauce. — 26 — General Rules. Never soak rice for rice puddings. Always use pastry flour if on hand. If patent flour is used, use a little extra lard and mix moist. When berries are used for Roly Poly, prepare them the same way as for pies in Part I. If boiled in a kettle direct on the fire, put a plate on the bottom to keep the pudding from burning. To boil puddings in a bag, grease the inside of the cloth with butter and sugar; when done, dip the bag in cold water so that it will loosen easily. If you want to steam puddings, put the mixture in a greased and sugared mould or dish and tie over with a cloth and set into steamer. Cover steamer closely and steam a little longer than for boiling. There are other formulae for plum puddings, but I give two only, which are warranted the best. The first is what I use; it cuts and cooks excellently. The other is the genuine old Colonial recipe. FOR NOTES AND RECIPES. FOR A T OT£S AND RECIPES. PART III. Ice Creams, Sherbets, Jellies, etc, European Style of Freezing. Especially for water-ices, the European hand-freezing process is the best, in fact the only proper way. A plain packing can, of zinc if possible, is used. Set it in a packing tub, well packed with salt and ice. Do not pack too solid, but so you can turn the can with one hand; strain and pour in your syrup; put the cover on (with handle) and turn for about five minutes, then with spatula scrape off the sides, and, turning the can with one hand, stir up the syrup on the sides; put the cover on again after a few minutes and turn fast, and so continue turning, occasionally scraping the sides down until all is well frozen; then, after letting all the water run off, re-pack with more ice and salt, beat up well once more and set away. The open "Vienna Ice Cream Machine" is now adopted by many of the leading caterers and is worked on this principle. The "American Ice Cream Machine " is certainly more convenient, more profitable, and quicker in working. It beats up the cream, or ices, increasing the contents to double the liquid quantity at least, but it does not give it the fine, silk-like finish obtained by the use of the European method. Vienna lee Cream (Vanilla). Set on a moderate fire in a clean kettle two quarts of milk, yolks of twelve eggs, one-half of a vanilla bean, one and three-fourth pounds of sugar, stirring slowly but steadily with beater. As soon as it is near boiling, take off, cool a little, and add one quart of double cream; strain through a fine sieve and freeze. Ice Cream with Eggs. Mix well two quarts of cream, one quart of milk, six eggs, one and one-fourth pounds of powdered sugar; vanilla. (29) — 30 — Philadelphia Ice Ore am. Beat up two quarts of double cream, three-fourths of a pound of fine sugar, one teaspoonful of vanilla, strain through a fine sieve into freezer, add the whites of two eggs and freeze. In place of whites of eggs, one tablespoonful of desiccated egg white can be used to advantage. American Ice Cream. Beat one pint egg yolks with one quart of milk or cream; cook two quarts of milk with one and a quarter pounds of sugar, add the solution and two tablespoonfuls of vanilla or lemon, strain and add two whole raw eggs. This is an inexpensive cream. Custard Cream. One gallon of milk, one and one-half pint eggs or yolks, two pounds of sugar, two tablespoonfuls of corn starch. Set on a mod- erate fire; stir until n=ar boiling, but do not let it boil up. If desired. about two quarts of sweet cream may be added with ten ounces of powdered sugar. Flavor to taste. L,emon or Orange Ice Cream. To any of the above mixtures add one ounce of either lemon or orange extract to a gallon. Raspberry Fruit Cream. Two quarts of double cream, one quart of ripe berries, one lemon peel and juice, and one and a quarter pounds of fine sugar; stir up; press through a fine sieve and freeze slowly. Peaches, strawberries and all other fruits may be used the same as above. Pineapple Cream. Make same as above, only grate into it one large, peeled pineapple, well ripened. — 31 — Chocolate Ice Cream. Dissolve six ounces of chocolate with one-half pound of powdered sugar and three-fourths of a pint of water on a slow fire. Stir until all is smooth and getting thick, then add slowly any of the above mixtures. If it is desired to make chocolate cream from vanilla already frozen, dissolve chocolate as above, then cool a little, and add by small spoonfuls some of the frozen cream until all is smooth and thoroughly cold; then add sufficient of the frozen cream, set in well packed freezer; stir a few minutes and set away. Chocolate Essence TO KEEP ON HAND. Dissolve two pounds of chocolate in a hot water bath; cook five pounds of sugar and one-half pound of glucose with one quart of water to a syrup, then pour it slowly into the chocolate, stirring well; add some powdered sugar if you want to make it sweeter. Set away in a cool place. Coffee Cream. Mix two quarts of -double cream and three-fourths of a pound of powdered sugar. Cook one quart of milk, add one-fourth of a pound of mixed Java and Mocha coffee, ground, and let -it simmer about fifteen minutes; add two handfuls of sugar and let it stand some time; strain into the cream; add three eggs and freeze. Hokey- Po key . Dissolve two ounces of cornstarch in one gallon of milk; add one and three-fourth pounds of sugar; boil until it starts to thicken; take from the fire and add two ounces of vanilla, one can condensed milk, whites of three eggs, and strain. Caramel Cream. To one gallon of Philadelphia or Vienna cream add four ounce* of burnt sugar (caramel) and one ounce of vanilla. — 32 — .Bisque Jce Cream. For each gallon of Philadelphia cream allow, before serving, one glassful of strong wine and a half pound of roasted, crushed macaroons. Croquant or JVoixg-at Ice Cream. To Philadelphia or Vienna cream add, -after freezing, one-half pound of crushed croquant, a little vanilla and sugar color. If it takes too long to cook fresh croquant, crush one-half pound raw well roasted almonds with fine sugar. • Sherbets- and Punches. Few pastry cooks make a distinction between slierbet and water- ice. For sherbet or punch, for twenty-five persons, use the following formula: To two and one-fourth pounds of sugar add two and one- half quarts of boiling water; the juice of four and rind of two lemons; stir all up well; strain and add the whites of three eggs and freeze well. This is a general formula for all sherbets and punches and gives the best satisfaction. Lemons are so cheap now everywhere, that there is no excuse for using acids in their place. Using water in place of milk or cream reduces the cost so much that all possible care should be taken, and only the best of liquor and -fruits should be used in their preparation. Roman Punch. To above mixture add, before serving, one wineglassful of rum. Cardinal Punch. To above add one orange peel and the juice of two oranges; color bright red. Before serving add one wineglassful of sherry wine. Pineapple Sherbet, A small can of grated pineapple, or a small fresh grated pine- apple added to above. — 33 — Orange and Lemon Sherbets. Add to formula for Sherbets the grated peels of two and the juice of four oranges or lemons. Other fruits for sherbets are used in the same proportion. Water Ices. Genuine water-ice is^best made in a Vienna freezer or by hand. The very best ices should not be beaten up while freezing, but be compact and firm when done. The genuine formula is: Boil one quart of water with one and one-half pounds of sugar to a syrup, then add the grated peel of one and juice of two lemons, and one pint of juice of any kind of fruit. If the fruit is tart, such as red currants, use more sugar. If you want to beat up same, add the whites of two eggs. Lemon Ice. Take one extra peel and the juice of two more lemons than in the formula. Frozen Lemonade. Take half of any sherbet, after freezing, and add one pint of water and one handful of powdered sugar to it. Fill glasses three- fourths full and lay on the top of each a small piece of the sherbet. Frozen Fruit. Only fresh fruit as may be in season, should be used. Freeze any fruit as for sherbet above; before serving mix in one quart of fresh fruit; whole peaches, apricots and such large fruit should first be cut in smaller pieces. Jellies. Jellies and cold desserts are often prescribed for the sick, but acme cooks use gelatine to excess, and often poor gelatine at that, so that the glue taste kills the good quality of the jelly. The following is a stock formula: Dissolve one package of gela- tine (four ounces) in two quarts of cold water, add one quart of boiling water, two and one-half pounds of granulated sugar, a little mixed — 34 — whole spice, the juice of five lemons, the peel of two lemons and about twelve broken-up egg shells; set all on a moderate fire and stir well. Beat up until stiff the whites of four eggs, add one pint of water to them and mix in the boiling mixture; let it boil three or four minutes and sprinkle a little water over the top several times to stop overflowing. This last process gives jelly a beautiful crystal-like clearness. Take it off the fire and strain at once through a flannel or felt bag. If not all clear the first time, pour back at once, straining again. Do not disturb the bag in the least and keep it in a warm place. From this stock you can make any kind of jelly; and if put away in a dry, dark place in bottles with tight covers, will keep fresh a long time. Lemon Jelly. To each quart of the above, dissolved by warming, add the juice of two lemons and one-half of a'lemon peel cut up very fine. Wine Jelly. For twelve persons. Dissolve one quart of stock and add one-half of a glassful of any kind of wine. Fill in moulds and set on ice. " Sherry or Port Wine Jelly. Add a few drops of burnt sugar color and one-half of a glassful of wine to each quart. Claret Jelly. Add a few drops of cochineal coloring and one-half of a glassful of Bordeaux wine for each quart. Champagne Jelly. To one quart of stock jelly add one-third of a pint of champagne cider, fill in champagne glasses, and set on ice; beat the whites of two eggs very stiff, add two tablespoonfuls of dissolved gelatine, and pour quickly on the top of each glass and set on ice until ready to serve. Orange Jelly. To one quart of stock add the juice of one orange and the rind of half an orange, cut very fine, or one tablespoonful of orange extract. — 35 — Fruit Jelly* Put a pint of stock jelly into a quart mould and set it to harden; when half set lay on the top a layer of nice washed berries, cherries or other fruit; fill up with dissolved stock and set to harden again. Demi-Glace of Coffee, The same as snow pudding (see Part II.), only omit the wine and add one cupful of strong coffee and a few drops of sugar color to gelatine. Blane Mange. ESPECIALLY RECOMMENDED FOR THE SICK. One handful of sweet blanched almonds pounded very fine in a mortar; dissolve two ounces of gelatine in one quart of sweet milk; add six ounces of sugar; let it, with the almonds, come to near the boiling point on the stove, then add one and one-half pints of sweet cream; let simmer a few minutes, still stirring it. When nearly cold, strain into the prepared moulds and set on ice. Charlotte Rnsse. Line a glass dish or bowl with ladyfingers or slices of sponge cake and filbwith the following creme: Dissolve one ounce of gela- tine in a half pint of water, set warm; whip one quart of double cream very stiff, let it drain for a while, then beat in the yolks of two eggs, six ounces of powdered sugar, and add the gelatine and vanilla. Fill the molds and set away on ice. It can be ornamented with whipped cream. Swiss Cream Meringue. Soak a thick board in fresh water. In the meantime beat the whites of seven eggs very stiff and add gradually one pound of pow- dered sugar; flavor with vanilla. Set with bag and tube (or large spoon) about the size of a goose egg, on paper, dust lightly with sugar, set on the wet board and bake in a very cool oven. When hard and a light brown take off one at a time; scrape out the soft inside with the back of a spoon and lay the shells bottom up on tins and put back in the oven to dry out. They can be kept for months. Before using, set two together with whipped cream. — 36 — Raspberry Plants. Float: In farina boiler boil one pint of raspberry juice, one- fourth of a pound of sugar and two tablespoonfuls of cornstarch; add, as soon as thick, the whites of four eggs well beaten; let all'cool. Creme: Boil one pint of milk with three ounces of sugar; stir together the yolks of three eggs, one ounce of cornstarch, a little milk and four drops of almond extract, and pour it into the boiling milk; as soon as it commences to thicken, pour in a glass dish, and when cold lay the float on top by spoonfuls. Fruit Blane Alanine. Dissolve one ounce of gelatine in a half pint of sweet cream. To one pint of fresh red currants or other fruit, add ten ounces of fine sugar, one spoonful of lemon juice. Let soak one hour, mashing them up well; strain, mix well with the gelatine, stirring in hot water bath, and fill in the dish. Serve with sweet cream, poured over, or whipped cream. Raspberry Bavarian. Dissolve two ounces of gelatine in a half pint of cream; press out enough raspberries to get one pint of juice; add sugar to it; after it is strained add the gelatine to it; set in ice water, stirring it until nearly cold. Beat up one pint of double cream, very stiff; let the other mixtnre run into it quickly, stirring it. Fill at once in fancy mould and set on ice. Turn out when ready to serve, by dipping for a second in hot water and ornament with whipped cream. Strawberry Bavarian, Chocolate, or any other kind is made on the same principle, only substitute different flavors and colors. — 37 — General Rules. For freezing, figure one quart of rock salt to five quarts of finely chopped ice. Punch, sherbet and frozen fruits are generally served in glasses with handles. One ounce of good gelatine is always sufficient to one quart of liquid for any dessert. Always use double cream, that is cream which has stood twenty- four hours undisturbed. Too much salt will freeze cream quicker, but makes it coarse and melts the ice too quickly. Gelatine should always be soaked first in cold water before being melted. If heated too quickly or if boiling water is thrown over it, a disagreeable lime taste is given to it. To fill fancy moulds, such as flowers, etc., in ice cream and ices, each part must be filled well, so all the rims are packed solid when closed, then wrap each mould in strong paper and pack at least three hours in ice. FOR AOT22S AXD RECIPES. F> A R T IV. Sponge Cal RECIPES. PART V. Small Cal RECIPES. PART VI. fllacaroons, Kisses, Fanc\) Calces, Etc. Almond Macaroons. One pound of almond paste, one pound of powdered sugar; mix smooth with the whites of four or five eggs; add a little vanilla and three ounces of granulated sugar, one-half of an egg shell full of water. When smooth and light, drop with bag and tube on paper. Bake in a moderate oven, about 350 degrees. Do not have the mixture too soft, so they run flat. Throw a small handful of granulated sugar over each sheet before you put in oven. Parisian Macaroons. One pound of almond paste, one pound of powdered sugar, the whites of five or six eggs and a little vanilla; one ounce of flour may be added. Lay out on paper and stick on top of each three split half almonds. Let stand one-half hour and bake. While hot, brush over with heavy syrup. European Almond Macaroons. One pound of blanched almonds, pounded fine or ground in a stone mortar, adding egg white enough to make soft; mix in it two pounds of fine sugar, and a little water if the almonds are very dry. Home-made Macaroons. Pound fine one pound of blanched almonds in a mortar; from time to time add powdered sugar and sift until one and one-half pounds have been used. Add one-half pound of granulated sugar mixed with enough white of egg to make a paste. Beat well, adding a few drops of water and vanilla or lemon. Proceed as above. (57) — 58 — Princess ^Incaroons. From Parisian mixture make macaroons, some in oblong shape and some round. As soon as done, dip a round or oblong stick in flour and press down in center of each macaroon near to the bottom. Fill this in with any stiff frosting, putting on top a dot of different colored frosting. Put your frosting in strong paper cornet and warm a little so it will run out freely. *Jelly Macaroons. Same as above, only fill with jelly or jam and cover them with water icing. Cocoanut ^lacaroons. Mix one and one-half pounds of powdered sugar with one pound of shredded or grated cocoanut; beat the whites of nine eggs very stiff, adding ten drops of acetic acid. Then mix in the sugar by handfuls; add a little vanilla. La)' out with a spoon in little cakes on greased tins, and bake very slowly. JXIacaroon Souffle. Rub smoothly three-quarters of a pound of almond paste with two pounds of sugar and sufficient white of egg to thin it. Beat the remaining whites of eighteen eggs very stiff, and mix together. You may add one handful of flour. Bake on greased, flour-dusted pans. Almond. Croquettes. Beat up one-half pound of sugar with three eggs, one grated lemon peel, one cup of chopped almonds and one pound of flour. Roll in long strips; bake in warm oven and ice with rose (pink). ^Macaroon Slices. Bake strips of Vienna tea cake or Shrewsbury cake two inches wide. Lay a border of stiff macaroon paste on each side with bag and tube; soften remainder of macaroon paste with yolk of egg and one handful of flour. Flavor with lemon and fill in the center of strips. When baked, frost thin with lemon water icing. — 59 — L,eaves for Center-Pieces. Pound fine four ounces of sugar with white of egg, adding fcur ounces of almonds and two ounces of flour, making it into a smooth paste. Almond paste may be used in place of the almonds. Bake on very clean tins, which are heated and rubbed lightly with beeswax or butter; then set to cool. Bake very quickly and as soon as border browns a little, take off the tins and bend them around a thick round stick or rolling pin. Have moulds of tin or pasteboard; on an oval piece of same draw leaf-shape pattern and have same cut out, leaving one-half inch border around the tin; lay this on the pan and spread on the mixture very thinly, then remove the mould and proceed further until pan is full. Cream JP tiffs. Use one pint of water with a little milk in it and eight ounces of lard; let it come to a boil, cook for two minutes, then stir into it four- teen ounces of sifted cake flour. When all is loosened from the pan and dry, remove from the fire. Stir in ten to twelve eggs, two at a time, and a little ammonia. Bake on ungreased pans, previously washed with e^g. Bake rapid — 410 degrees. Cut open and fill with custard or whipped cream. (See Part IX.) Chocolate Eclairs. Proceed same as for cream puffs; lay out with bag and tube in the shape of large lady-fingers, keeping the dough a little stiffen After filling them, frost over with chocolate. Champagne Wafers. Mix together six ounces of powdered sugar, three ounces of pastry flour, three eggs and one teaspoonful of vanilla. Beat well and with flat spoon or brush lay out as thin as paper the size of a buckwheat cake on cooking tins. Have tins well cleaned, warmed and rubbed over with beeswax or good butter. Set in cold place until wanted, allowing grease to become hard on them. When com- mencing to brown on the edges, lift up one corner, turn over and roll over a thin stick which has first been greased. — 60 — Kisses. Beat very stiff the whites of eight eggs, adding one pound of powdered sugar — one handful at a time — and a little vanilla. Set with bag and tube on greased, flour-dusted tins in different shapes. Dust with sugar and bake in a cool oven. Cocoanut Kisses. Lay out the above mixture in rings and dust well with shredded cocoanut. Cream Kisses. Same mixture as above. After soaking a board about one inch thick in water for one hour, drain it off a little; have your different- shaped kisses dusted on paper, place on the wet board and bake. Afterwards set together, placing back on top of oven to dry out well. Fruit Kisses. Same as above, except placing a piece of French fruit glace in one part before you put the two together. Spanish Kisses. In place of above fruit use French cherries soaked in sherry wine, but well drained off. All these kisses are so light and easy to prepare tnat they can be mixed in fancy cake to great advantage in different shapes, but you will need a bag and different tubes for them. Spanish Alerinirtic. Mixture as above. Divide in three parts, add rose and color one part pink, one part add chocolate and leave the other plain. Cut off by spoonfuls and work a little with spoon until it is a nice smooth shape; drop them about the size of an egg on tins greased and dusted as above. Patiences. Beat one pound of egg white half stiff. Stir into it two pounds of powdered sugar, one and one-half pounds of cake flour, one ounce of vanilla; with fine tube set on waxed tins; first let dry on top, then bake slowly. — 61 — Vienna Lady Fingers. Beat the whites of fifteen eggs very stiff; add by handfuls one pound of powdered sugar; then the yolks of twelve eggs; and last, fourteen ounces of sifted pastry flour. Dust well with powdered sugar. Bake very hot, at 410 degrees. Flavor with lemon. When baked, turn upside down, wet the paper and stick two together as, soon as softened. Lady Fingers. Beat the whites of eight eggs very stiff, and in the meantime stir up well the yolks of ten eggs and one-half of a pound of fine sugar; flavor with lemon; then add part of the snow; then one-half of a pound of pastry flour; then the rest of the snow; mix, only very light. Lay out, dust and bake as quick as possible, say 400 degrees. Sponge Drops. Beat well one pound of powdered sugar with twelve eggs; then set in hot water bath and beat until hot; take off and stir until cold again; mix with two egg shells full of water, one and one-fourth pounds of pastry flour and one ounce of baking powder; flavor with vanilla. Set two together with jelly. Vanilla Wafer Jumbles. Cream together one-half of a pound of powdered sugar, one-half of a pound of butter and two large eggs, add a little vanilla, and last nine ounces of pastry flour; grease the tins lightly, dust with flour. Lay out on pans with bag and star tube in rings. Bake like cookies. Chocolate Kisses. Beat stiff the whites of eight eggs and add one and one-half pounds of powdered sugar; then set on a slow fire, beat until warm and firm; then mix in lightly one-fourth of a pound of dissolved Baker's chocolate. Lay out on dusted tins with star tube in "S" shape, dust with white nonpareils or coarse granulated sugar. — 62 — Vienna Fancy Mixture. Eight eggs and one and one-half pounds of sugar beaten together in a kettle over a slow fire until just warm; add one and one-fourth pounds of cake flour and the peel of one lemon. Lay out in different shapes, fingers, rings, etc., but with fine tube and very small. Let dry in warm room to a good crust, then bake at 340 degrees. Dust some with cocoanut, some with coarse sugar or chopped almonds as soon as laid out. This is a very fine assortment. Vienna. A.lmond Drops, Same as above, only dust well with chopped blanched almonds, and bake without drying them. Anise Drops (Gateaux A.nissette). Beat up together one pound of powdered sugar and eight eggs. Set on a slow fire until warmed through, but not too hot; beat until cold again; mix with one pound of pastry flour and one handful of anise seed. Lay out the same as above, but dry well, to get a crust on the top. Do not bake too warm. Vienna Tea Cakes. Wash one pound of butter in ice water and chop it fine with one and one-half pounds of pastry flour; mix well with one-half pound of powdered sugar, lemon and cinnamon; add five eggs or ten yolks; mix light or it will break; cut out with different shaped cutters and wash with eggs. Bake at 380 degrees. You can also frost the same. Snow Balls. Beat one pint of egg white until stiff, and mix well one pound of powdered sugar, three-fourths of a pound of cake flour, one third of an ounce of cream of tartar, and stir into the snow very lightly; add a little vanilla. With bag and tube lay out on paper. Bake moderately warm; stick two together with cream frosting or jelly, then dip the whole cakes in cream frosting or marshmallow frosting. — 63 — Cinnamon Stars. Four ounces of finely pounded raw almonds, the whites of three eggs; mix to a stiff dough with sufficient powdered sugar and two spoonfuls of cinnamon; cut out with star. Bake slowly and frost on top. Jenny L,ind Slices. Spread a square layer of sponge cake or gold cake half or three- fourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powdered sugar and a little vanilla. Cut the sheet of cake in strips two and one-half inches wide and lay them on flour-dusted paper. With bag and large tube lay strips over the jelly the whole length of the cake. Lay rows close together, then other rows over them, but not so wide, and continue until you have brought it to a point on top. Now dip a sharp knife in water, and cut in slices three inches long. Dust well with sugar and set in the oven to brown. You may brown them and cut in slices afterward if you prefer. JY o ag-a tin es. You can cut up one or two days' old, or bake a sheet of the orange cresents mixture (Page 52), but it cuts better one day old ; cut in slices two inches long by three-fourth o an inch wide ; warm up some fondant icing and throw the slices in, dipping them all over. Cocoanut ^Xouiratines. Dip all over in vanilla flavored fondant or egg icing (thinned down) ; take out with bon-bon fork and roll all over in fine shredded cocoanut. Croquet ~Noiigatines. Very fine pound cake slices dipped in vanilla fondant icing and rolled in roasted almonds, chopped fine. jPrintanieire Hougatines. The same, only flavor icing with rose essence and color deep pink. Chocolate JXougatines. Dip like above in chocolate icing and roll in cocoanut. African A T oug-a tines. Cut slices of one or two days' old gingerbread, dip in chocolate lay on top of each slice a half almond nut. — 64 — Crane Buttereups. Roll out a sheet of puff paste scraps or good short pie crust, about one-fourth of an inch thick ; spread over one half of it some boiled custard (as for cream puffs) ; cover with the other half of the paste, which has been pricked with a fork. Wash with egg and sprinkle with coarse sugar ; bake not too quick ; cut with dull scraper or back of knife in small squares. Ceylon Buttercups. Proceed the same as above. For filling use a stiff vanilla water icing mixed with cocanut. TL,acLy 'Washington Buttercups. VERY FINE. Proceed same as above. For filling mix three-fourths of a pound of crumbs, one-half pound of melted butter, one quart of molasses, three-fourths of a quart of milk or sour cream, one-half ounce saleratus ; then add two eggs, one-half pound of currants, one-half pound of citron, lemon, vanilla, cinnamon ; thicken with hour, not very stiff ; when baked cover with rum icing. A variety of other cups can be made with dif- ferent fillings. General Rules. The addition of a little granulated sugar makes macaroons crack better. The Vienna fancy mixture is a very good one and can be made up in many shapes. Almond paste is certainly a great help, and saves time and trouble in making macaroons.- For all kisses and meringue work add first some sugar by hand- fuls to the well beaten eggs, then the rest; of the sugar; add with large wooden spatula, mixing it very carefully. For kisses, and for all purposes when it is desired to beat them stiff, if the whites of eggs are kept on ice two or three days before using, the best results are obtained, as they beat up stiffer. For Boston cream puffs, you can easily dispense with two-thirds of the fresh eggs by using one and one-half ounces of dissolved " Egg Nutrine " instead. Take one and one-half ounces of "Nutrine" in a pint measure, add enough rnilk to make two-thirds of a pint and stir up well. Then add enough fresh eggs to fill a pint measure. Almond. Pistachio. — 65 — MACAROONS. Jelly Fruit. Ratafia' Parisian, Nun. Nun* Holland; Soft or_Soun<*i From H. HEIDE'S "Bakers' Treasure," — 66 — Twin. Princess. Vienna. Italian. Short Tea Desserts, also for Linzfir Cake Mixture Designs made out of Almond Sponge Sheet or Walnut Sponge Sheet. From *H. HEIDE'S "Bakers' Treasure." PAR.T VII. (\lolasses and Hone\) Cal. RIFLE NUT8. Boil six pounds of sugar with one quart of water to thread, let cool; add four eggs, one and three fourth ounces of ammonia, one ounce of cardamon, om- ounce of cinnamon, four eggs and sufficient flour. Gut out in small round nuts, bake medium. To above dough the same quantity of honey cake dough can be mixed in. Peppernui ^. HONEY. To ten pounds of scraps of honey cakes, ginger cake, etc., add enough warm water to make a mush, add two pounds of honey, two pounds of syrup and sufficienl soft flour to make soft dough. Then add four ounces of cinnamon, fan- ounces of allspice, one ounce of cloves, one ounce of potash and one-half ounce of ammonia, rubbed fine with water; then make a stiff dough. Icing for T'eppernuta, Boil five and one-half pounds of sugar, granulated or A, to a good thread, with one quart of water. I'm enough of the nuts in a bowl and pour some of the syrup over them, working trough with a spatel until all are covered. Afaoarooxi-Noney dikes. FOR PACKAGES. One pound of almond paste worked smooth with egg white; one pound powdered sugar, one-fourth of a pound of granulated sugar; one ounce flour, vanilla, spread with a wet knife one third of an inch thick upon wafer sheets ; dust with fine sugar, cut in cakes about two by three inches; bake in cool oven. / 4 Vc/jc/i llc-y Calces. FOR PACKAGE9. I'.oil five pounds of honey, strain; when cooled partly, add ten or twelve pounds of flour; then add one ounce of amm >nia, three pounds of sugar, two ounces cinnamon and cloves, one ounce of cardaman, nut- meg, two pounds of chopped almonds, one pound chopped orangeat, one-half pound of citran and one-half ounce of potash. Ureal, down well, roll out one-third inch thick cut with round cutter large, bake and set in drying oven to make brittle. Ice one half of top white, the half with chocolate. —74— Parisian Honey Cakes. FOR PACKAGES. One and one-half pounds of almond paste with ten eggs, one and one-fourth pounds of sugar, one pound of flour, one-fourth pound of shreded almonds, one-half pound of citron, vanilla, cinnamon, cardamon; spread upon wafer sheets, cut three by one and three-fourth inches, a slice of citron on top of each. Braunschweiger Honey Cakes. Six pounds of honey, boiled, let cool ; mix with sufficient flour to soft dough ; two ounces of potash Stir one pound of sugar with ten eggs, vanilla, cardamon, ginger, lemon, cinnamon, each one fourth of a pound; chopped almonds, citron, orangea*; mix all well with above dough; bake a small sample first; if rot light enough, add a little am- monia. Roll out one fourth of an inch thick, cut in bars about three by one and three-fourth incnes, bake upon flour dusted pans. Ice with thin vanilla egg icing, with a little water and cornstarch added. Lay a slice oi ? citron in center and put in oven a second to give gloss. Carlsbad Lebki i ch en. Boil four pounds of sugai with one quart of milk to thread; when partly cool add enough flour to a soft dough. Mix and add to above one pound of almond paste, three eggs, one ounce of ammonia, different spices, two lemon rind^. Roll out not too thin, roll over with marking- roller, cut in oblong pieces, when baked ice with chocolate. Dissolve two ounces of gelatine in a half pint of cream; press, pound, or gnno very fine one- fourth of a pound of potash and add to make .. medium stiff dough. Set away in the cellar. All honey is better General Rules. Spices are always best sifted into the flour. Soda, ammonia or potash should always be first dissolved in water or milk Always use the softest winter wheat flour. Some mill make a specialty of such flour. If you have very light colored molasses (New Orleans), always add part Porto Rico or sugar color. The quality of molasses is best tried by stirring up a little of it with a pinch of soda. If the molasses raises up at once and foams, and looks brown, and smells all right, it is good. If it looks green when mixed, it is generally of poor quality and will smell like soap. FOR AOTBS AA T D RECIPES, FOR XOTES AIVD RECIPES. FART VIII. yeast, IJread, I^scuits, Coffee Cal RECIPES. PART IX. Icings, Fillings, Fanc\J Cdl ^s ^J> %*2 e Bakers Review Can you afford to be without what is prized so highly by thousands of your intelligent fellow bakers ? At least you will admit that it would be wise to investigate by sending for a sample copy, which doesn't cost anything. Note that The Bakers Review** chief aim is to be Practical Every issue is full of new ideas, instruction, suggestions — a very mine of useful infor- mation. No one but the " know it all " can fail to learn a great deal which will improve his business and indirectly put money in his pocket. Incidently The BaKers Review is a handsomely gotten-up, entertaining maga- zine, as fit for the home as the bake shop. It is published in both English and German. ONE DOLLAR. A YEAR. SAMPLE COPY FREE ON REQUEST WM. R. GREGORY CO., Publishers PRODUCE EXCHANGE * NEW YORK CITY NOV 13 1902