º - º Published by the ºpes ºn society church, Akºon, N. m uniliuſ º THE AKRON COO }< EOOK |Nº|| IIIII,IIIIIIIC Published by the Ladies Aid Society of the - First Methodist Episcopal Church Akron, New York - Price 50 Cents - - 1921 THE ARRON COOK BOOK FIRST METHODIST EPISCOPAL CHURCH AKRON, N. Y. THE ARKERON COOK BOOK PARSONAGE OF THE FIRST METHODIST EPISCOPAL CHURCH AKRON, N. Y. THE AKRON COOK BOOK THE AEKRON COOK BOOK 5. First Methodist Episcopal Church. Akron, New York REv. C. C. SHEDD, PASTOR. TRUSTEEs D. F. BATES J. L. WILDER G. A. FUNECE - J. C. ALBRIGHT ED. TESNOW - FRED EAEGEEEIN F. M. STAGE - MRS. ROSE JONES M. S. MOYER. . . . . . . . . . . . . . . . . . . . . . . . . . * . . . . . . . . . . . . . . Sup’t Sunday School’ FRED KAEGEBEIN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . President Epworth League- MRS. J. L. WILDER. . . . . . . . . . . . . . . . . . . . . . . . . . President Ladies Aid Society : - MRs. MATTLE wildER ----- President Woman's Foreign Missionary Society’ MRS. L. H. SUTTON. . . . . . . . . . . President Woman's Home Missionary Society: SERVICES Sunday—Public Worship 10.30 A .M. and 7.30 P. M. Sunday–Sunday School 11.45 A M. Sunday–Epworth League 6.30 P. M. Thursday–Prayer Meeting 7.30 P. M. Ladies Aid Meeting–Third Friday in each month at 2.30 P. M. MISSIONARY MEETINGS W. F. M. S.–First Wednesday afternoon in each month. W. H. M. S.–Second Wednesday afternoon in each month. 6 THE AKRON COOK BOOK P. R. E. F. A C E Among our best friends are the books that ten us how to live. “A friend in need is a friend indeed." So a good cook book is indeed the housekeepsi's friend. There are many good cook-books and we are justly proud to place this book among the best. Every receipe has been tested and is recommended - - by the practical housekeeper whose name is signed. Much labor has been expended and great pains have been taken to make this book one of which the ladies of the Methodist Episcopal Church might be proud. A DAHLY REMEMBRANCE We may live without poetry, music and art: - - We may live without conscience, and live without heart, We may live without friends; we may live withou, books: - - - º - - - But civilized man can not live without cooks. - He may live without books—what is knowledge but grieving? * He may live without hope—what is hope but deceiving? He may live without love—what is passion but pining? -- But where is the man who can live without dining? -- - —Owen Meredith - “THE VILLAGE OF OPPORTUNITY” A GOOD PLACE— TO LIVE TO TRADE TO LABOR Fine Educational and Religious Facilities Niagara Electric Power - Natural Gas Beautiful streets and Ornamental Street Lighting Building Sites for Plants and Homes * * * EXCELLENT SHIPPING FACILITIES * - For Further Information Address or Call on - AKRON BOARD OF TRADE * . - - THE AKRON COOK BOOK ------------------------------------------------------------------------------------------ ----------------------------------------------------------------------------------- .*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*. NOTHING BETTER THAN HOME-MADE CANDY Try Our Own Make Bon Bons and Chocolates. Our line of Dandy Confect- - BANK tinery is copied but never equalled. - - OF Fresh Daily. Delicious Ice Cream Sun- , daes, Sodas and Fancy Dishes. ()UR SPECIALTY - We make our own candy AKRON AKRON CANDY KITCHEN ----------------------------------------------------------- ----------------------------------------------------- ------------------------------------------------------------------------------------ ------------------------------------------------------ GEORGE URBAN, JR. Pres. W.M. L. SELIGMAN Vice Pres. GEORGE P. URBAN, Sec'y and Treas. | | [.. S ºwn z-Tº * intº - I. . | - - ſº EE - \\TE - F\\S - - d º - sº Tºr. § - º º -- § -- ſº º º -/~~~~ § sººk.º. `Nºthºn wº. § §º If You Want the BEST BREAD Use LIEERTY FLOUR URBAN'S PIE FLOUR THE BEST FOR PIES AND CAIKES THE AKRON COOKBOOK 9 SOUPS TOMATO SOUP 1 can tomatoes, 1 pint cold water, boil 20 minutes then add 1 teaspoon soda, 1 quart sweet milk and season with pepper, salt and butter. - - - JENNIE BOSTWICE- - POTATO SOUP 6 boiled and mashed medium sized potatoes, 1 quart milk, 4 pound butter. season with salt and pepper. While mashing add the butter and pour in gradually the milk, boiling; stir well and strain through a sieve. Heat again and Serve. º MRS. MAY EDGAR. TOMATO PUREE Cook to a plup 1 quart tomatoes with 1 bay leaf and a sprig of parsley; put through a sieve and season with salt and pepper ; while boiling, stir in a pinch of soda and a teaspoon of Sugar, melt 1 large tablespoon butter and rub. into it tablespoon flour; add 1 pint rich milk or cream to butter and flour and stir until it thickens; add this mixture to the boiling tomatoes and serve at Once. - MRS. S. W. PURVIS CREAM OF CELERY SOUP 1 head of celery, 1 pint milk, 1 tablespoonful flour, 1 tablespoonful butter,. salt, pepper : boil celery in 1 quart of water or more until tender. Mix flour: with little milk and turn in boiling milk, mash celery in water in which it has: boiled and stir in boiling milk : season to taste and strain if preferred. The- flavor is improved by adding 1 cup whipped cream. Serve soon as possible. , - - MRS. JENNIE BOSTWICR Memorandum Desserts can be made in a short time with KNOX GELATINE º 10 THE ARKIRON ('OOK BOOK NEW YORK MUSHROOM COMPANY AKRON, N. Y. G I B L IN PIPELESS FURNACE A Outcome of 35 years Experience One Fire for Many Rooms Mo Dir; in Roo/, House ALWAYS Uniformly HEATED FOR HOUSES- OLD or NEW Sturdily Made. No Cheap Construction PRICE MADE DELIVERED ANY WHERE GI BLIN (8), C. O. UTICA, N. Y. L. B. KRATZ, Local Dealer. Buell Street, AKRON, N. Y. - Also Giblin Combination Hot Water Heating Systems - THE AKRON. ("()()K H()()K 11 - VEGETABLES POTATOES IN SEVEN WAYS FOR SEVEN DAYS Sunday–Peel, steam, add milk, butter and salt, then beat like cake batter, the longer the better, till they are nice and light. This steaming and beat- ing will be found a great improvement. - - Monday–Bake potatoes in their jackets; if any are left over they may be warmed, peeling when cold, then slicing. Tuesday—Peel and bake with roast beef. Wednesday–Prepare French fried with beef Steak. Thursday–Peel, steam and serve whole. - - Friday—“Potatoes a la pancak. Peel, cut in thin slices lengthwise, sprin- kle pepper and salt, fry in butter or beef drippings, turning like griddle cakes. Sturday—I’otatoes boiled in their jackets. BAKED TOMATOES I’lace in a bowl bread crumbs to the proportion of a large tablespoon to each tomato;slice the stem ends of the tomatoees, reserving them for lids; re- move all seeds, adding them to the bread crumbs, which season generously with salt, pepper and a large lump of butter; mix this thoroughly and pack in the tomatoes, heaping them full; put on lids and bake them three hours in a moderate oven ; a little grated corn or shredded onions gives them apleasing variety; all depends on the long baking. SMOTHERED ("ABBAGE Two tablespoons flour, 1 (ºup of sour cream, 14, tablespoon butter, pinch of salt and pepper, "A cup of vinegal' : cook until thick, then add the sliced cab- bage, cover and let smother on back of stove being careful not to let it get red by overheating. \IIRS. S. A. MILLER CARROT LOAF Carrots, four cups; onion, chopped, two tablespoons; salt, one teaspoon; parsley, one tablespoon : crumbs, 1 cup . eggs, 2 : milk, 4 cul); butter, 2 table- spoons ; wash, scrape, dice the carrots and cook in boiling salted water, un- covering, until tender, then drain, saving the water ; mix the remaining ingre- dients, beating the egg slightly ; if more liquid is needed, add the cooking, water; shape in loaf, rolſ in butter crumbs and bake 30 minutes in moderate oven; garnish with hard cooked eggs and parsley and serve hot. - BEAN TIMBALES One cup cold boiled or baked bean pulp, 1 cup milk, 2 eggs well beaten, 1 tablespoon melted butter, 14, teaspoon salt, /s teaspoon paprica : combine the ingredients in the order in which they are given; pour the mixture into cus- tard cups; set the cups in a pan of hot water. ºnd bake the custard in a mod- erate oven until it is set. Desserts can be made in a short time with KNOX GELATINE I2 THE AREON COOK BOOK Meat, Potatoes and Pie. You will remember that it has been only a few years since the regular every-day menu for dinner consisted of meat, potatoes and pie. Now we all know that at any meal where meats and heavy foods are served we shouldº “top-off” with something light for the dessert course, and so it has come about that ELL (O) is generally served in some form for dessert. Combinations of fruit and Jell-O are made without cooking or extra work by dissolving the Jell-O in a pint of boiling water and placing in it sliced oranges, bananas, peaches, strawberries, cherries or other fruit. Every- thing regarding these fascinating combinations is explained in the Jell-O Books and in the little books enclosed in Jell-O pack- ageS. It is not necessary, when Jell-O is used, to go through any such processes as soaking, cooking and straining, and there is no sweet- ening, flavoring or coloring to add. Everything is in the powder— and the most delightful dishes are made almost as if by magic. § There are seven pure fruit flavors of Jell-O-Raspberry, Straw- berry, Lemon, Orange, Cherry, Peach, Chocolate. If you have not had one of the latest Jell-O Books, full of beautiful pictures in colors and containing a great amount of information regard- ing the easy Jell-O way, we shall be glad to send it to you if you will write and ask us for it, THE GENESEE PURE FOOD CO., Le Roy, N. Y. THE AERON COOK BOOK 13 - - BAKED LIMA BEANS Boil. 2 cupfulls of lima beans until done, then drain and put them in a buttered baking dish ; spread over them two large onions, which have been sliced and fried in hot drippings; now add a layer of cooked corn, a layer of sliced tomatoes, a layer of seasoned bread crumbo ; over these put a layer of sliced salt pork; bake in moderate oven for one hour. - - MRS. ALICE LONG FRENCH FRIED POTATOES - Cut potatoes in long cubes and fry in deep, hot fat until done; season after taking from fat and serve with broiled beefsteak. - E. ESCALLOPED CORN Butter a baking dish and fill it with alternate layers of cracker crumbs and corn, either fresh or canned ; season each layer with salt, pepper and but- ter and add milk enough to thoroughly moisten the whole; bake from 4% to 1 hour, according to the amount you are preparing. FAN NIE THOMAS GREEN TOMATOES FRIED - Slice green tomatoes, do not peal, dredge both sides in flour, season and fry in a frying pan in lard ; part butter may be used. J. C. H. SWEET POTATOES WITH PORK When roasting pork peel sweet potatoes, place them in the pan around the pork and cook till soft and brown, basting often ; Irish potatoes are nice roast- ed the same way with a beef roast. - L. T. L. BAKED CORN Make a cream sauce with 2 tablespoons butter, 4 tablespoons flour and 1 pint milk, add one can corn, 2 beaten eggs, pepper and salt; bake 30 minutes or until mixture sets. MRS. H. BELL BOSTON BARED BEANS Take 1 quart of beams, parboil in 2 quarts of water 15 minutes, drain, put in covered jar, add 1 pound pork, 2 tablespoons sugar, 1 tablespoon mustard, small tablespoon salt, pepper ; fill jar with water and bake 5 hours, adding water as it boils away. - MRS. L. AVERY MACARONI WITH CHEESE - One-forth pound or 12 sticks of macaroni broken into 1 inch pieces; cook in 3 pints boiling salted water 20 minutes; turn in colander, pour cold water over and drain; make a sauce of 1 tablespoon each butter and flour, 1% cups hot milk; put a layer of grated cheese in bottom of bake dish, then layer of macaroni and sauce; alternate these until dish is full; cover with fine bread crumbs mixed with grated cheese and bits of butter; bake 20 to 30 minutes. MERS. J. H. PRICE Use KNOX GELATINE–the two quart package. 14 THE ARRON COOK BOOK ENLARGING COPYING Your friends can buy any- thing that you give them ex- cept your photograph. Preserve that youthful ap- pearance. REDUCING Compliments of F. A. HELWIG, M. D. Crayon Work a Specialty AKRON, N. Y. SCOTT STUDIO C. Burt Scott, Prop. Cor. John and Monroe Sts. AKRON, N. Y. Compliments of AKRON MEG. COMPANY AKRON, N. Y. THE ARKRON COOK BOOK - 15 MEATS RULES ABOUT MEATS - When cutting meat to cook always cut across the grain of the fibre. Never wash meat before cooking; scrape if necessary to clean. Never put meat on ice; put it in a vessel on the ice. Do not use salt in basting; salt the meat when partly cooked. In boiling, put fresh meat in hot water, salt meat in cold. CHOP SUEY (American) - 1 chopped onion, 4% pound chopped meat, 3 pared and diced potatoes 1 can of tomatoes, 2 tablespoonsful of fat, 1-3 of a cup of rice. Boil rice in salted water for 10 minutes; add potatoes and cook until done, then drain. Brown onion in melted fat, add meat and cook till nice brown ; add rice, potatoes and tomatoes. Season to taste. Put in baking dish and bake till a nice brown. MRS. S. A. MILLER. - CHOP SUEY One pound hamburg steak cooked, 2 raw onions cut fine, 1% cup macar- oni cooked, 1 quart can tomatoes; mix together, add salt pepper and stew till thick on low fire, stir frequently for it burns easily. BEEF L0AF - 2% pounds round steak ground, 1% pound pork steak ground, 1 egg, 6 crackers rolled fine, 1% cup cold water, small tablespoon salt, 1% teaspoon pepper, sage to taste. Mix thoroughly, mold into a loaf. Put into a bread pan and bake 1.1% hours. Pour over the loaf heaping tablespoon of butter dissolved in 14 cup of boiling water. - MRS. J. L. WILDER BEEF L0AF 3 pounds round steak, 34 pound fresh pork; put through the food chopper; add / dozen crackers rolled fine, 2 eggs well beaten, 1 cup sweet milk. Season with salt, pepper and sage. Shape into loaf and roll in cracker crumbs. Bake 1 hour. - MRS. W. B. BRIGGS - —— CHUCK STEAK HN CASSEROLE Cut 1 or 2 slices of chuck (large enough to fit your casserole), and at least 2 inches thick. Brown well in some of the fat, place in the casserole, add enough hot water, or meat or vegetable stock to cover. Cover the casserole closely and cook in the oven for 1% hours, or until nearly tender. At the end of that time, add several small onions which have been parboiled, sliced raw carrots, small potatoes, and salt and pepper. Cover and continue cooking until the vegetables are ready to serve. If a thickened sauce is desired the liquor may be drained off and thickened with flour, then added to the vegetables and meat; serve from the casserole or arrange on platter. Use KNOX GELATINE–the two quart package. THE AKRON COOK BOOK GENERAL INSURANCE GO TO L. M. WOLF'S FOR UP-TO-DATE MILLINERY J. F. LOFTUS Ladies Furnishings, Corsets, Ready to Wears’, Art Goods, Notions, and a full line of Hos- REAL ESTATE iery. AKRON, N. Y. L. M. WOLF 73 Main St. Aron, N. Y. If VVonner. Only P&new Women who seem to have more leisure, who do not spend most of their time cooking food and washing dishes, say that the only way they do it is because they have an “Ideal” Fireless Cook-Stove. It is easy to provide the family with even better tasting meals. - “Ideal” Fireless cooked food is famous for its palatability. The most experienced cook can have perfect results with the “Ideal” Fire- less Cook-Stove because it has the famous water-seal heat-lock which makes cooking results absolutely certain, the automatic pressure valve, special formula insulation, automatic valves, seamless aluminum com- partments, several times the usual thickness and durability. These features insure the vastly superior results. WHEN IN ROCHESTER BE SURE TO INVESTIGATE THIS FAMOUS FIRELESS COOKER AT OUR STORE §H.B.GRAVESQ; 78 STATE ST., Roches.TER.N.Y. THE ARRON COOK BOOK - 1T CASSEROLE OF LAMB 2 pounds breast or shoulder of lamb, 2 cups diced potatoes, 2 cups diced carrots, 1 small onion, chopped ; 1 cup canned tomatoes. Seasoning. Cut lamb in small pieces, roll in flour and brown well in hot fat with the onion. Put in well-greased casserole with the tomatoes and 1 cup hot water. Bake 2 hours, replenishing water from time to time. Add potatoes and carrots and bake 34 hour longer. Thicken the gravy and serve very hot, with fresh Royal Baking Powder biscuits. MRS. J. C. M. POT PIE POT PIE-That never fails to be light - 2 eggs, 8 tablespoons sweet milk, 2 tablespoons melted butter, 2 cups flour, 2 teaspoons Royal Baking Powder, a little salt; drop small spoonful in the boiling liquid. Cover and cook 8 or 10 minutes. MRS. F. M. STAGE . - HAMBURG STEAK AND MACARONI One pound hamburg steak, 2 cups macaroni, 1 small can of tomatoes, 1. onion, salt and pepper ; put macaroni in boiling water with a teaspoon of salt and boil for 30 minutes, drain off Water, put in baking dish, alternate layers of macaroni, tomatoes and Onions sliced very thin and meat, sprinkle with salt pepper and little pieces of butter; repeat until dish is full; bake about one hour. MRS. C. C. SEHEDD SPANISH STEAK 1 pound hamburg steak, 1 cup soft boiled rice 1 pint tomatoes. Mix well;. season with butter, salt and pepper and bake 1 hour. Place pieces of butter: on top of loaf. - MIRS. J. L. WILDER SWEETBREADS SAUTE WITH FRENCH PEAS Sweetbreads, grated bread crumbs, egg, butter, salt, butter; after washing well, cook in boiling salted water with tablespoon lemon juice 20 minutes, re- move and put them in cold water for few minutes and then sprinkle with salt and pepper, roll in fine white bread crumbs, then in the beaten egg, roll agains in the crumbs and fry in bacon fat after the bacon is fried; serve sweetbreads. and bacon garnished with the French peas heated and seasoned with butter, salt and pepper. - CHICKEN A LA KING - Two cups cold chicken, 4 mushrooms (large or medium), 14 green pepper. cook in tablespoon butter until soft; 1 cup thin cream, 1 cup chicken broth, mix; 3 tablespoons flour, % teaspoon salt, 4 teaspoon paprika, stir this into 1 tablespoon melted butter, add cream and broth and cook until smooth, when boiling add mushrooms, chicken and pepper; cook until thoroughly heated : yolks of 2 eggs beaten, 1 teaspoon lemon juice, add eggs and lemon juice and Serve at Once on buttered toast. MRS. RAY EMENDORFER The KNOX ACIDULATED package contains flavoring and coloring. 18 THE AKRON COOK BOOK Gasoline, Oils and Automobile Supplies U. S. TIRES AND TUBES C. J. SEBRING'S GARAGE Pioneer Phone 17-R-1 Main Street Clarence, N. Y. Authorized Fort Station - Compliments of JOHN W. TUTTLE PEAS BEANS º LADIES ATTENTION When you want the best quality of vegetables buy TOMATOES CORN Packed by the Hamburgh Canning Co. Factories at- Akron, N. Y. Eden Center, N. Y. , Hamburg, N. Y. y THE AERON COOK BOOK 19 º - COLD HAM MOUSSELINE One-half cup chopped ham, 1% cup hot chicken stock, "A tablespoon grat- ed gelatine, 34 teaspoon salt, 14 teaspoon paprika, 4% double cream, canned peas, 3 tablespoons cold water ; dispose of a circle of cooked peas in the bot- tom around the side of the molds, soften the KNOX GELATINE in the cold water and dissolve in the chicken stock; set the molds in ice water; put a few drops of the gelatine mixture around the peas to hold them in place; to the rest of the gelatine mixture add the ham, Salt, pepper, stir over ice Water until beginnig to set, then fold in the cream beaten very light and turn into the decorated molds; when unmolded serve with lettuce and salad dressing; this makes 5 to 6 molds. MERS. F. E. ELDRED WEAL LOAF Two pounds Veal, 14 pound lean ham, 34 pound salt pork, 94 cup cracker erumbs, 2 eggs beaten, juice of 4% lemon, 3 tablespoons milk, 1 tablespoon, salt, pepper and sage; mix thoroughly and bake 2 hours; serve hot with pan gravy, or cold. MRS. DONALD BELL ROYAL SCALOP Smoked ham, hard boiled eggs and cream sauce, chop ham as for hamburg, put a layer of cream sauce in bottom of baking dish then a layer of ham, then a layer of chopped eggs, and a layer of sauce on top ; bake 34 hour. MRS, MAY BURDICE PRESSED WEAL Cook veal until tender and pick to pieces, season, put the veal in the bot- tom of a large narrow pan and a row of hard boiled eggs in center first, cut- ting off the ends of the eggs so as to put them close together, then pack the rest of the veal in the sides and top and press; if well packed the egg will be in the center of each slice. MRS. MAY BURDICE ENGLISH BEEF PUDDING Two cups suet shopped very fine, to this add about 4 cups flour, salt and mix well, then pour in water enough to make a stiff dough ; dampen a square of white factory and lay it in bowl or basin about size you wish pudding to be; roll suet crust about 1 inch thick and line the cloth ; have ready about 3 lbs. of round steak cut into cubes and fill crust, seasoning well with pepper, salt and butter; roll out balance of crust and put over top of meat, draw up cloth and tie tight; put into kettle of boiling water, in bottom of which has been placed a wire rack to keep from burning and let boil for 3 or 4 hours; when ready to serve remove cloth and put into hot dish, cut a small square Open- ing in top of crust and pour in broth which has been made from the trim- mings of the meat; be sure to salt water in which pudding is boiled. - MRS. MATTIE WILDER. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeez- ing lemons. 20 THE AKRON COOK BOOK B. F. & A, B, HIGGINS Call Plumbing and Pipe Fitting PARKER'S LIVERY ESTIMATES FURNISHED For PLUMBING SUPPLIES TAXI SERVICE 101 Main St. Phone 61 W. Phone 34 AKRON, N. Y. AKRON, N. Y. -************************************************ Willys Knight and Overland CARS Also Second-Hand Cars E. A. BROWN AKRON, N. Y. ****************************************************: THE AKRON Cook Book 21 CHILL CON CARNEY One pound round steak diced, 2 medium onions, 4% quart tomatoes, 1 can kidney beans; cook meat and onions 2 hours n water to cover meat, then put in tomatoes and beans with a good deal of butter, chili and salt; cook until thick. - ROXEY EMENDOREEE BAKED BEEFSTEAK - Take a round of steak and pound well, make a bread dressing well moist- ened with warm water ; season with salt, pepper and butter; roll dressing in- side of steak and tie firmly ; bake three-quarters of an hour in a well butter- ed covered dish. MIRS. J. L. WILDER. BRAISED BEEF Round steak cut 1% in thick, pound into this 1 cup of white flour, when well pounded put on low blaze and sear both sides well in butter; just before putting into oven add 1% cups water, to keep from burning, salt and pepper; bake until tender, turn frequently. ROAST CHICKEN OR TURREY Clean, prepare and truss a chicken ; stuff with poultry dressing until about . three-fourths full; sew or bring skin together with a skewer where incision has been made, rub surface with salt; rub 3 teaspoons butter until creamy mix with 2 tablespoons flour: Spread paste over breast and leggs, place in roast- ing pan which has been dredged with flour, place in hot oven until fiour is brown; pour 1 cup water in pan and baste frequently : reduce heat of the oven considerably ; turn the chicken during the roasting that it may brown evenly ; the bird may be dredged with flour two or three times during the bak- ing; bake until the breast meat is tender. ROAST PIG t A pig for roasting or baking should be small and fat; when nicely dressed let lie in salt water over night; prepare a dressing of bread soaked soft, the water squeezed out and bread mashed fine, and about the same quantity of cold mashed potatoes, two good sized onions chopped fine, season with butter, pepper salt and curry powder, fill the pig with dressing, sew up the opening rub a little butter on the pig to prevent its blistering; bake or roast it from two hours and a hålf to three hours; when ready for the table garnish with parsley and put a whole lemon in mouth ; serve with warm sour apple Sauce. HUNGARIAN GOULASH - Two pounds lamb diced, 3 onion sliced and browned in butter, put in the lamb and sear well, add 1 bunch of celery cut fine, and water enough to just cover, boil 20 minutes; then add 1 quart or can of tomatoes, 1 tablespoon but- ter and salt to taste, boil slowly and when meat is nearly dome put in Small po- tatoes and boil with the meat, stir frequently for it burns easily. BESSIE NEWTON MacCOLLIN Desserts can be made in a short time with KNOX GELATINE 22 - THE ARRON COOK BOOK AUTO TOPS AND CURTAINS For All Makes of Cars $10 Up All Kinds of FURNITURE UPHOLSERED AND REFINISHED º E. C. BLOUNT AKRON, N. Y. Compliments of DR. A. J. FOSTER, DENTIST AKRON, N. Y. Phone 57M **************************************************** PETERSON (8), SON Ford and Fordson Dealers AKRON, N. Y. $$$$$º *: THE AKER ON COOK BOOK 2 : -- BRESLAU OF MEAT One pint chopped beef, veal or chicken, 1 gill stock, 2 tablespoons butter, 1% cup fresh bread crumbs, 4 pint cream or milk 1 tablespoon chopped pars- ley, 3 yolks of eggs, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 tea- spoon mushroom catsup, 4 teaspoon Nepaul pepper, 4% teaspoon kitchen bou- quet; beat the yolks and chop the parsley fine; then mix all ingredients well together; brush custard cups well with melted butter and press the mixture into them ; partly fill baking pan with boiling water, stand cups in it, bake in quick oven for thirty minutes; when done turn them from cups onto a heat- ed dish, pour around tomato sauce, garnish with triangles or hearts of toast- ed bread and Serve hot. - MEAT BALLS One quart beef chopped fine, 1 quart fine bread crumbs; moisten with meat broth, season with salt and pepper, work into balls; roll first in egg, then in cracker crumbs: fry in lard in a wire basket for 7 minutes. - MRS.J. PETERSON. ROAST TURREY Fill with stuffing of bread, butter, salt, pepper and oysters if desired; be- fore puting in the oven rub the turkey thoroughly with butter, sprinkle with salt and dredge with flour; the flour keeps juice in turkey; bake three to four houl's. MIR.S. F. KELRENBERG . THMBAHLES OF MEAT One egg, 1 cup sweet milk, 14 tablespoon melted butter, pinch of salt, flour- to make thin batter; fry with timbale irons in kettle of hot lard ; fix meat ins small pieces and cover with milk or cream dressing; fill timbales with the - meat mixtures and serve hot. MRS. J. G. HARRINGTON COLD MEAT AND POTATO. BAKED Chop cold roast beef or steak fine, also chop twice as much cold potato. separately ; make a gravy of two-thirds cup of milk, 1 tablespoon flour, season- ed well with butter, pepper, and salt, stir constantly until smooth ; if you care for onion put in 1 teaspoon chopped fine; to this amount of dressing put in 1 cup meat and let it heat thoroughly : put in a buttered dish a layer of this mixture, then of potatoes and so on till all is used up : bal:e 15 to 20 minutes. in moderate oven. FLOSSIE TINE EIAM SPANISH STEAK A round steak cut one to two inches thick; dredge a cup of flour into the steak by pounding with edge of old plate, heat suet; fry steak brown on both sides; then fill frying pan with hot water and let meat cook slowly for one hour. Then make gravy and pour over it. Season with salt and pepper while frying. MIR.S. F. CHENEY. KNOX GELATINE is measured ready for use—each package is divided into two envelopes. THE AREON COOK BOOK BERGHORN & OTTING Drugs and Medicines Stationery School Supplies CONFECTIONERY Cigars and Cigarettes Cor. Main and Clinton Streets AKRON, N. Y. Compliments of DR. C. E. PRINGLE AKRON, N. Y. º R. S. MILLS Jeweler and Optician, The Latest Styles in Lenzes and Frames AKRON, N. Y. \= 2/ THE AERON COOK BOOK 25 SAUSAGE Forty pounds, pork, 3 ounces pepper, 1 ounce sage, 10 ounces salt. CHICKEN OR WEAL CROQUETTES - To each pint chopped cold meat allow 34 pint cream sauce, 1 small slice bread crumbed very fine, 1 teaspoon celery extract, small quantity onion juice; mix well with hot sauce, make in small oblong balls, let them stand for 2 hours in cool place, then dip in egg, roll in cracker crumbs and fry in hot lard. Cream Sauce—1 pint milk when hot, add 2 tablespoons each butter and flour, stir till smooth and thick; salt and pepper. MRS. W.M. LOFTUS DRESSING FOR FOWLS OR MEAT Soak bread in milk or hot water until all lumps can be mashed; season with butter, pepper, Salt, Sage, 1 Onion and celery chopped fine if desired, also heart and liver chopped; fill fowl the day before roasting Memorandum Use KNOX GELATINE–the two quart package. :26 THE AKRON COOK BOOK ****************************************************** E F O O K S F HONOGRAPHS Ask for Demonstration, Prices and Terms A. D. BENTLEY Funeral Director and Embalmer GRANGE BLOCK NEXT TO POST OFFICE PHONE–Store 175.J II ouse 172.J. AKRON, N. Y. * ******************************************************. THE AKRON COOK BOOK 2 T FISH AND OYSTERS SALMON A LA CREOLE Cook in two heaping tablespoons butter 1 finely chopped green pepper, 1 minced onion and 1 chopped tomato ( or one-half cup canned tomatoes); add liquid drained from salmon with enough water added to it to make 1 cupful, stir until the pepper and onion are soft; add 1 can salmon, drain and miced, Simmer and serve hot. BAKED SALMON With a fork break apart 1 can salmon; mix with 2 heaping cups of hot mashed, seasoned potatoes, break in and mix altogether 1 egg; form into little balls and fry brown or make into a loaf and bake in well greased bread tin 3% hour or until nicely browned : use 14 cup of milk in mixing as that will help, it to brown. BAKED SALMON IN PEPPER CASES One pound can salmon, 8 green peppers, crackers, butter ; remove skin and bones from one can of salmon, season with salt and pepper and onion juice; mix with an equal quantity of cracker crumbs moistened with butter, or left-over stuffing can be used instead; the mixture should be quite moist, if not, add little milk; cut lengthwise S sweet peppers, remove seeds, parboil 5 minutes and fill with fish ; put in baking pan, surround with hot water, and, cook until cases are soft but not broken. SHRIMP WIGGLE One cup shrimp, 1 cup peas, one-eighth teaspoon paprika, 1 large table- spoon flour, 1% cups milk, 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon chopped parsley, 4 teaspoon beef extract; prepare the shrimp by rinsing: draining and cutting or breaking in small pices: soften the butter in the chaf- ing dish, mixing the flour well with it : then pour on gradually the milk and as: soon as the sauce thickens add the shrimp and peas with all the seasoningss. Bring to the boiling point and serve. SALMON BOUDINS For a can of Salmon add 4 tablespoons bread crumbs, 2 teaspoons lemon juice, º/, teaspoon salt, 1% teaspoon paprika, 2 tablespoons melted butter, 6. tablespons cream, 2 well beaten eggs; bake in loaf or small custard cups: stand dish in pan partly filled with hot water and bake in moderate oven for 20 minutes or until firm in center, when done turn on platter and pour around cream sauce made as usual, adding 2 teaspoons of lemon juice and 2 beaten. egg yolks. BAKED TUNA FISH Shred tuna fish, make cream sauce with paprika and butter and put in tuna fish ; grate cheese over top and bake long enough to brown nicely ; can be baked in individual ramkins. MRS. R. A. NEWMAN." For Dainty Delicious Desserts use KNOX GELATINE THE ARRON COOK BOOK GENERAL HARDWARE COMPLETE LINE OF /* ELECTRICAL SUPPLIES SCH AD’S Gas Stoves Gas Lamps || RESTAURANT and Fixtures JAMES SCHAD, Prop. OIL STOVES Regular Meals and - - rºle "Se Plumbing. In All Branches .*** O * R O N Estimates On Application \s 2/ Akron Hardware Store I. D. Eckerson 32 *4%ze" No Matter For What Occasion You Are Preparing BIRTHDAYS, FUNERALS, THE SICK OR, WEDDINGS Use EATES FLOVVERS (As near you as your phone) Phone-- *. w * * Auto Service to Oakfield 22 -- -- Nearby Towns Flowers Telegraphed To All Parts U. S. A. and Canada. In A Few Hours THE AEKRON COOK BOOK - 29 LOBSTER A LA NEWBURG Two pounds lobster, 1 tablespoon butter, 4% tablespoon flour, 1 cup cream, 1 tablespoon salt, "A Saltspoon cayenne, paprika, yolks of 2 eggs, 4% teaspoon kitchen bouquet; boil a live lobster 30 minutes, cool and remove the meat from the shell, cutting in medium small pieces; mix the butter and flour well together in chaffing dish and gradually add the cream, stirring constantly: when hot, and smooth add the lobster and cook until the lobster is thoroughly heated ; add all the seasonings and lastly the beaten yolks of the eggs; mix all well together, remove from the fire and serve at once. LOBSTER CHOPS One can lobster or two cups boiled lobster, three tablespoons flour, one tablespoon chopped parsley, 1 cup cream or milk, 1 tablespoon butter, 14 nut- meg, yolks of 2 eggs, Salt and cayenne to taste; put the cream or milk on to boil, rub the butter and flour together, and add to the cream or milk when boiling ; now add the beaten yolks and cook two minutes: take from fire and add the lobster; mix well; turn out on a dish to cool; when cool, form into chops, roll first in beaten egg, then in bread crumbs; put them in a frying basket and fry in boiling oil or dripping until a nice brown. FRIED OYSTERS First dry oysters well; have ready a plate of bread crumbs; beat an egg, let them lay in the egg a few minutes, then roll in bread crumbs; fry until brown in half butter and half lard. G. D. CLAMI FRETTERS To one-half dozen clam chopped and liquid, add 14 cup sweet milk, 2. Well beaten eggs, Salt and pepper, 1 cup cracker crumbs; fry in hot lard. MRS. M. A. JACKSON SCALLOPED OYSTERS To 1 qt. of Oysters take 1/2 lb. crackers rolled fine : first put in a casserole layer of rolled crackers, then a layer of oysters and a little butter, pepper and salt, and so on until dish is full; moisten all with milk and bake one hour : When baking if too dry put on more milk. Memorandum For Dainty Delicious Desserts use KNOX GELATINE 30 THE ARE ON COOK BOOK BUFFALO AND AIKRON AUTO DELIVERY WILLIAM GRoss -- - - f SERVICE Proprietor o NA MOD BAKERY Phone 87M VIEN ODEL All Kinds of Baked Goods OTTO REIGLE - 79 Main St. Opposite Park AKRON, N. Y. AKRON, N. Y. DRY GOODS CLOTHING AND SHOES For Men, Women and Children H. W. FRANCIS AKRON, N. Y. THE AERON COOK BOOK 31 EGGS “Oh, tis eggs are a treat, when so white and so sweet, From under the manger they’re taken.” SCRAMBLED EGGS WITH SAUSAGE Six eggs, 7 sausages, 1 tablespoon butter, 4 tablespoons milk or cream; fry six of the Sausages until a nice brown and arrange on a hot platter in a circle then pour off all the fat and cut the other sausages in small pieces, add the butter, eggs beaten gently in milk; mix the sausage, stir constantly, and cook until thick and smooth; season to taste and put into circle of sausage and garnish with cress; very finely minced sardines with scrambled eggs in cream served on toast is a very tasty dish for late supper. EGG CR00UETTES - Six eggs boiled hard and chopped fine when cold, 1 tablespoon finely chop- ped parsley, 1 teaspoon finely chopped onion, salt and pepper, sauce, 2 table- spoons flour, 1 tablespoon butter, 1 cup milk; this sauce must be very thick; mix eggs and sauce together and let cool thoroughly before making into cro- quettes; croquettes can be made without parsley and without onions if you do not care for the flavor. MRS. J. R. THOMAS EGG SALAD One dozen boiled eggs sliced, 1 cup celery chopped, 1 cup cooked potatoes cut in dice, Salt and pepper. Dressing—2 eggs whipped, 1 level teaspoon mus- tard, 1teaspoon sugar, 3 tablespoons vinegar; stir all together and put in salad , whip. A pint sweet cream and add lastly. MRS. H. WAN CLEEE WELCH RAREBIT One and 4% cups grated cheese, 2 eggs, speck cayenne pepper, 1 table- spoon butter, 1teaspoon mustard, / cup cream or milk; put all in double boil- er and stir until cheese melts; spread on toasted bread and serve hot. - MRS. E. W. BUCKLEY DEVILED EGGS Boil 6 eggs hard, remove shell and cut eggs lengthwise, removing the yolk carefully, and mash fine; add 1 teaspoon mustard and 1 of vinegar, salt and pepper to taste; roll in little balls and lay in center of each half. SCALLOPED EGGS Twelve hard boiled eggs sliced thin, place a layer of bread crumbs in the bottom of a well buttered baking dish, then a layer of eggs; season with bits of butter, pepper and salt; continue until dish is full, having crumbs on top; pour over all 1 large cup sweet cream or milk and brown in oven. KNOX GELATINE Dessert or Salad is attractive and appetizing :32 3 THE AERON COOK BOOK **** **** ******* ************* ** ********* | N D U S T R | E H O N/ E In the northeastern part of your vil- lage is located the PEERLESS CREAM- ERY CO. where the dairymen within a rad- ius of 15 miles deliver their milk. This milk is produced from clean healthy cows kept in clean sanitary stables, and it is inspected and analyzed by the chemists before it is made into WHEAT’S CELEBRATED ICE CREAM. When you come to town to trade take home a brick of Wheat's Ice Cream for the little folks. You know it is perfectly safe, because the cream from which it is made came from your herd or your neighbors’. WHEAT’s |CE CREAN/ CO. ************************************* S "THE AKRON COOK DOOK 33 BREAD AND BISCUITS - BROWN BREAD 2 cups graham flour, 2 cups corn meal, 1 cup molasses, 3 cups buttermilk, 3 even teaspoons soda, 2 even teaspoons salt. Put flour, meal and - soda together, also molasses and milk. Then beat all together. Steam 2 hours or longer. - MRS. WARREN DROP BISCUITS 3 cups flour sifted twice with 3 teaspoons Royal Baking Powder, 1 tea- spoon salt. Melt butter the size of an egg, and add to 1% cups milk. Mix thoroughly, drop in large spoonfuls on buttered tin. Bake in quick oven. & MRS. GEORGE BASSETT º POT PIE DUMPLINGS 14, cup milk (can use water), break one egg into it, 1 cup flour with two teaspoons Royal Baking Powder, 1% teaspoon salt. Add enough flour to make stiff enough to drop from spoon. Drop on a plate a little distance apart and cook in steamer fifteen minutes or drop in the stew same length of time. Do not disturb them, and Some do not cover. MRS. O. EARL STEAMED CORN BREAD Two cups corn meal, 1% cups flour, 2% cups sour milk, 94 cup molasses, 1 teaspoon each salt and soda, 1 tableSpoon shortening. Make in Small loaves. using baking powder cans. This rule will make four loaves. Steam 3 hours, bake 44 hour. One-half cup of seeded raisins added to last can will make a nice pudding. Serve with sauce, or cream and nutmeg. Mrs. Martin Downey. - CORN BREAD One quart sour milk, 1 quart corn meal, 4 tablespoons flour, 4 table- Spoons sugar, 2 tablespoons soda, 1% teaspoons salt. WAFFLES Three eggs, 1 quart sour milk, 1 teaspoon soda, a little salt, 2 tablespoons. melted butter. Beat yolks thoroughly, stir in the milk butter and soda, last- ly the whites beaten stiff. Use flour enough to make stiffer than pancakes. Bake in Waffle irons. PARKER HOUSE ROLLS * , 1 pint scalded milk, 1 yeast cake, 14 cup sugar, piece butter size of egg; let it cool, then stir stiff batter, let raise. When light, knead not quite as stiff as bread. Let it raise again, then make into rolls. Let it raise and when. when light bake twenty-five or thirty minutes. Mrs. L. A. Swift, Ask your grocer for KNOX GELATINE–take no other. 34 THE ARRON. COOK BOOK J. C. MURPHY, EpiroR AND Fuslistier AKRON, NEW YORK. THE PEOPLE'S POPULAR WEEKLY NEWSPAPER OF EASTERN ERIE COUNTY covKRs THE FIELD LIKE THE MORNING DEw PARTICULAR PEOPLE BUY JOURNAL PRINTING tºº º THERE IS NO USE WASTING YOUR TIME AND A : LOT OF OTHER PEOPLE'S TIME BY SHOPPING AROUND If you want the biggest possible value and the lowest possible prices come here direct and get them There’s only one McAlpine, Bromsted & Co. store in Batavia, and no other that we know of in the State. YOU NEVER FOUND ANYTHING TO EQUAL YOUR MOTHER'S PIES AND YOU WON'T FIND ANY OTHER STORE EQUALING THESE PRICES McALPINE, BRUMSTED (8), CO. BATAVIA, N. Y. THE AREON COOK BOOK 35 NUT BREAD One cup sugar, 1 egg, 34, teaspoon salt, 1% cups sweet milk, 3 cups flour, 3 teaspoons Royal Baking Powder, raisins and nut meats to suit, cream, sugar, eggs and salt, add milk, stirring constantly, add flour mixed with baking powder; mix some flour with raisins. MRS. M. WRIGHT. MUFFLNS Two cups flour, 1 cup sweet milk, 2 tablespoons sugar, 1 tablespoon melt- ed lard, 1 tablespoon melted butter, 1 egg, 2 tablespoons Royal Baking Pow- der, pinch of salt. SAIDIE ECERN FRUIT BREAD - One pint Sweet milk, 2 cakes of compressed yeast, % teaspoon salt, 4 tablespoons shortening (half lard, half butter) 4 tablespoons sugar, 1% cups of fruit, cut rather fine; scald milk and cool to luke warm temperature, strain into the milk the yeast dissolved in 44 cup luke warm water, adding what milk is needed to dissolve the yeast thoroughly, sift salt with three cup of flour, beat well into liquid and let sponge rise. Cream the lard, butter and sugar; dredge the fruit with flour and add these ingredients to sponge; then add sufficient flour to make soft dough ; kneed thoroughly and set to rise; when light, divide into equal portions , form into loaves, put in bread pans, and when light bake in slightly cooler oven than is required for plain bread; for the fruit in the bread use either raisins, currants, citron, dates or figs, use but one kind at a time. MERS. F. C. PAREER OATMEAL BREAD Two cups oatmeal porridge, }, cup molasses, 4% cup sugar, 1 cup of yeast or bread sponge or one compressed yeast cake, lard size of egg, set in sponge and when light mix in loaf with white flour, let rise and when light put into tins, let rise and when light bake 34 hour. . . . . . . MRS. D. McALLISTER. . - DROP BISCUITS - Three cups flour sifted twice with 3 teaspoons Royal Baking Powder, salt; melt butter the size of egg and add 1% cups milk; mix thoroughly ; drop in large spoonfuls on buttered tin; bake in quick oven. - MRS. GEORGE BASSETT SALT RISING BREAD into a dish holding 1% quarts, slice one medium size raw potato, add 2 teaspoons corn meal, 2 teaspoons sugar, 1 teaspoon salt, / teaspoon soda, fill the dish with boiling water and keep quite warm over night; should be frothy in the morning; in the morning strain and make a thin batter with the water, º/, teaspoon soda, keep warm ; when this rises, add warm water (3 cups for two loaves), 1 tablespoon of lard, 1 tablespoon salt for each loaf, to make number of loaves wanted. MRS. ALICE LONG - , Send for KNOX GELATINE recipe book. :36 THE ARRON COOK BOOK C O R N E R S T O R. E. Next to a good cook book is a good PLACE to get your supplies. Call 90 ON BELL PHONE Orders will be given careful attention. CHAS. E. HOWARD JACOB WAGNER'S BAKERY - Home-Made Bread, Rolls and Pastry Soft Drinks and Ice Cream Clarence, N. Y. ---------------------------------------------------t-t-t-t-t-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º- -------------------------------------------------------------------------------------------- SCOTT (8), BEAN S5 Main Street Batavia, N. Y. § Merchandise of a high standard at most moderate prices. DRY GOODS NOTIONS CARPETS READY-TO-WEAR, GARMENTS Customers shopping at this store will be specially § repaid for their visit -- --------------------------------------------------------------------------------------------- - - - - - - - - --------------------------------------------------- ------------------------------------------------------------------------ ----------------------------------------------------------------------------------- --------------------------------------------- *:::::::::::::::::::::::::::::::::::-------------------------------------------------------. -------------------------------------------------------------------- THE AEKRON COOK BOOK 37 PARKER HOUSE ROLLS Beat together at night one quart of flour, 2 tablespoons sugar, 2 table- spoons butter rubbed into flour, a compressed yeast cake and 1 pint of warm milk; beat vigorously then mold without sticking and let rise again; when light work into a round ball, then cut into strips about as large around as a rolling pin; these are then cut into biscuits greased over with a bit of melted butter, patted down, then folded over so that the greased surface comes to the out- side with the edges almost together, after rising about an hour bake 15 minutes in hot oven, MRS. CHARLES SHERRY WHITE NUT BREAD Four cups flour, 1 teaspoon salt, 6 teaspoons Royal Baking Powder, 1 cup chopped nuts, 2 cups milk, 44 cup sugar, 1 egg; mix all dry ingredients, add beaten egg and milk, bake 45 minutes. GRAHAM GEMS One egg, J/3 cup sugar, 1 cup sour milk, 1 tablespoon butter, 1 scant tea- spoon soda, 2 cups of graham flour. MRS. A. GOLDSWORTHY GRAHAM GEMS One and one-half cups of sour milk, 1 teaspoon soda, Ø teaspoon salt 3% cup of sugar, butter the size of hickory nut, graham flour enough to make ordinary batter thickness, part white flour may be used if desired. - F. M. WIDIER HORACE'S. JOHHNNY CAKE - One cup corn meal, 1 cup, flour, 4 teaspoons sugar, 3 teaspoon Royal Bak- ing Powder, 4% teaspoon salt, mix and sift, then add 1 beaten egg, 1 cup sweet milk, 2 tablespons melted lard; bake in hot oven for twenty minutes. GRAHAM MUFFINS Two cups, graham flour, I cup sweet milk, one-third cup of sugar, 1 egg, butter size of egg, 2 teaspoons of Royal Baking Powder ; bake about thirty minutes. - MRS. W. B. BRIGGS NUT BREAD Four cups bread flour (sifted before measuring) 4 teaspoons salt, 4% cup sugar, 1% cups sweet milk mixed with one egg lightly beaten, add to above, 2 tablespoons molasses, 1 cup chopped English walnuts, 3% cup chopped raisins, let rise 20 minutets, bake about 40 minutes. MRS. CHAS. BLACKMORE GINGER BREAD Beat 1 cup, sugar with 4 cup of butter and 1 egg; add 1 cup New Orleans molasses, 1 cup of sour milk and 1 teaspoon soda, dissolve in little hot water; stir in 3 cups of sifted flour and 1 teaspoon each of ginger and cinnamon; bake in large shallow pan. MRS. CHAS. BLACKMORE KNOX GELATINE comes in two packages—PLAIN and ACIDULATED (Lemon flavor.) - - - - :38 THE AEKRON COOK BOOK TEA ROLLS (One and one half dozen) - One cup scalded milk, 1 tablespoon sugar, 1 tablespoon salt, 1 tablespoon melted butter, 2 eggs, 1 cake yeast diossolved in 14 cup lukewarm water, 1 pincvh nutmeg, 3% cups flour; when the milk is lukewarm add 2 cups of flour; beat wel and add the dissolved yeast; let rise; then add the butter, sugar, salt, nutmeg and well beaten eggs; to this add enough of your flour to make a soft dough : kneed well and let rise in warm place; shape into small rolls, put into a buttered pan, let rise, and bake in a brisk oven for 15 minutes. If this recipe is started early in the morning the rolls will be ready for supper. RAISIN OR CURRANT BREAD OR SWEET ROLLS One large tablespoon shortening, 1 cup sugar, 2 eggs beaten as for cake; on this mixture pour 1 pint hot milk and thicken with flour, when cool enough add 1 yeast cake dissolved in 1 cup water (or 1 cup soft yeast) 1 teaspoon salt and more flour, enough for soft sponge; let rise over night; in morning stif- fen into very soft dough and let rise again ; if wanted for bread put in quantity of fruit if desired ; if for rolls mould into cakes, let both rise a sec- ond time; bake rolls about 34 hour, bread 1 hour. This recipe makes about 4 dozen rolls. MRS. H. BELL Memorandum KNOX GELATINE makes dainty desserts for dainty people THE ARRON COOK BOOK 39 - FRIEDCAKES AND DOUGHNUTs FRIED CAKES 2 cups of sugar, 2 eggs, 2-3 cup of sour cream, 1 cup butttr milk, a little nutmeg and salt, level teaspoon of soda, 1 teaspoon Royal Baking Powder, flour to make rather stiff dough. MES, TESNOW * FRIED CAKES WITHOUT EGGS Two cups buttermilk, 2 cups sugar, 1 cup sour cream, 2 teaspoons soda, f teaspoon salt, 4% nutmeg. Fry in hot fat. A. K. M. FRIED CAKES 2 eggs well beaten, 1 cup of sugar, 5 tablespoonsful of melted shortening, 1 cup sweet milk, 1 teaspoon of salt, 2 tablespoonfuls of Royal Baking Powder, nutmeg. MRS. W. B. B.RIGGS FRIED CAKES 1 scant cup sugar, 1 egg, 1 cup sour milk, salt, nutmeg, 1 level tablespoon compound, 1% cups flour, 1 teaspoon soda ; level full, 4 teaspoon Royal Bak- ing Powder. MRS. J. H. PETERSON FRIED CARES 1 cup sugar, 1 cup sweet milk, 3 tablespoons melted butter, 3 teaspoons Royal Baking Powder, 3 large eggs; flour to roll soft. MRS. J. W. TUTTLE RAISED DOUGHNUTS Two cups yeast same as for bread, 1 cup sweet milk, 6 tablespons shorten– ing, 2 cups sugar, 2 eggs, cinnamon a little salt and flour. - MRS. IEN A HERBST POTATO CRULLERS OR DOUGHNUTS One pint warm mashed potatoes, 2 tablespoons butter melted in potatoes; % teaspoon salt, 2 full cups granulated sugar, three well beaten eggs, 1 cup. Sweet milk, 5 cups flour, 5 even teaspoons Royal Baking Powder, nutmeg, cinna- mon or other flavoring desired. Fry in hot lard. J. B. DOUGHNUTS Beat 2 eggs light, add 1 cup sugar, 3 tablespoons butter, 1 cup thick sour milk, and 4 cups flour sifted with 4% level teaspoon soda, 1 teaspoon salt, 4% level teaspºon cinnamon and mix well, add as much more flour as needed to handle, but be careful to keep the dough soft. HELEN POTATO FRIED CARES Five potatoes mashed, 5 cups flour, 5 teaspoons Royal Baking Powder, 2. cups sugar, 3 eggs, 1 cup milk, 1 tablespoon butter, nutmeg and 1 teaspoon salt. - EASY FRIED CARES Two eggs, 2 cups sugar, 1% cups buttermilk, 4 cup sour cream, 4 teaspoon soda,2 small teaspoons Royal Baking Powder in the flour, 4% teaspoon salt; fry in hot lard. MISS M. KNOX GELATINE makes a transparent, tender, quivering jelly. 40 THE ARRON COOK BOOK STRAwBERRIES For Your Shortcake The kind you never bought on the market. Raspberries. Staple vegeta- bles in season. L. B. KRATZ Buell Street Akron, N. Y. R. F. HENRY G R O C E R. I. E. S Confectionery, Stationery and CIGARS CLARENCE, N. Y. with it. Get personally The Rural Free Delivery Has made it very convenient for farmers in the vicinity of Lockport to use this bank. - In our Bank-by-Mail Department we daily receive many deposits, requests for check books and checks to be cash- ed, the currency returned by registered mail. - This bank is near to you as your mail box. To business acquainted with its officers. You’ll find them the helpful kind of men. The National Exchange Bank Of Lockport OLDEST BANKIN NIAGARA COUNTY Established 1844 LOCKPORT, N. Y. THE ARRON COOK BOOK 41 COOKIES WHITE COOKIES 112 cups of sugar, 1 cup butter, 3 eggs, 6 tablespoons sweet milk, 1 scant ièaspoon soda, 2 level teaspoons of Royal Baking Powder, enough flour to roll out easy. Cream butter nad sugar together. Beat eggs separately, then add to mixture. MERS. E. TUTTLE SUGAR COOKIES 2 cups sugar, 1 cup shortening, 1 cup sour milk, 1 egg, 1 teaspoon soda, 1 teaspoon Royal Baking Powder; a little grated nutmeg, salt; roll soft. º SAIDIE ECERN BROWN SUGAR COOKIES 1% cups brown sugar, 4% cup of water, 4% cup of shortning, 34 cup of raisins, 1 teaspoon of vanila, 1 teaspoon of soda, 1 teaspoon of Royal Baking Powder; with flour and a pinch of salt; flour to roll. MARY B. WHITE DROP COOKIES 1% cups sugar, 14 cup shortening, 1 egg, 1 cup buttermilk; salt; season with either vanila or nutmeg : 1 teaspoon soda ; flour enough to thicken ; drop on greased tin and bake in hot oven. MRS. D. McALLISTER WHITE COOKIES 2 eggs, 2 cups sugar, 1 cup shortening, 1 cup sour milk, 1 heaping teaspoon saleratus, 1 teaspoon Royal Baking Powder, 1 teaspoon Vanilla, 1 teaspoon salt. MRS. W. B. BRIGGS OATMEAL DROP COOKIES 1 cup shortening, 1 egg, 1 cup sugar, 3 cups rolled oats, 2 cups flour, 5 tablespoons sweet or sour milk, 1 teaspoon soda, Salt soda and flour should be sifted together. Nuts or raisins may be added if desired. - - FRANC. M. WIDIER CHO.COLATE COOKIES 1 egg beaten, 1 cup brown sugar, 4% cup melted butter, 4 cup sweet milk, 1% eup flour, 2 squares of chocolate, 1% teaspoon soda, wallnut meats and Vanilla. Bake in large tin and cut in squares when done, and frost. Frosting—3 tablespoons of cream, 2 cups of confectionery sugar, 1 square of chocolate vanilla. - MRS. TESNOW FRUIT COOKIES 2 cups white sugar, 3 eggs, 1 heaping cup of shortening, 1 cup of raisins, 1 cup currants, 2-3 cup molasses, 2 teaspoons cinnamon, 1 teaspoon soda, flour to roll good. - MRS, SNELL KNOX GELATINE makes dainty desserts for dainty people 42 THE ARERON COOK BOOK There's Always Something New At Carr’s You’ll always find the new things here first as we are constantly on the watch for them in all lines—and in addition to their being new you will also find them of best quality and at reason- - able prices. | (We give and redeem Sperry Gold Stamps) C. L. CARR'S STORES | DRY GOODs READY-TO-WEAR # 101 Main st BATAVIA 107 Main St. * Which Costs More? º: To have Your Property Insured and Not Need It. # To Need It and Not Have it. § The premium won’t break you—a fire might. § We write all kinds and place your insurance in High § Class Standard Companies. * F. M. STAGE (8), CO. § AKRON, N. Y. -- -------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------...............: ----------------------------------------T-T-7- THE ARRON COOK BOOK 43. 3. SUGAR DROP C00KIES One-half cup butter, 1 cup of sugar, two-thirds cup sweet milk, 1 egg, 2. teaspoons baking powder, 2% cups flour, drop with a spoon in buttered tins, sift a little sugar on top an bake quickly a light brown ; flavor with lemon or vanilla. - FILLED COOKIES One cup sugar, 1 egg, 1/2 cup shortening, 4% cup sour milk, /, teaspoon of soda, 14, teaspoon of lemon, pinch of salt, 1% teaspoon Royal Baking Pow- der, flour enough for rolling : bake in quick oven. Filling—1 cup raisins, 4% cup water, 1 teaspoon of flour, 14 cup sugar ; cook until thick; spread between two cookies rolled Very thin. MRS. C. C. SHEDD GINGER COOKIES One cup white sugar, 1 cup of lard large, 3 eggs, 1 cup New Orleans mo- lasses, 1 teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon vinegar, 1 small tablespoon soda moistened in 14 cup warm water /, teaspoon. Royal Baking Powder in cup of flour, mix soft. MIR.S. CHAS. SHERRY. MOLASSES COOKIES One cup molasses, 1 cup brown sugar, 1 cup butter or shortening, 3’ eggs, 2 teaspoons soda, 1teaspoon of all kinds spices, 4% cups flour. MERS. A. GOLDSWORTHY SILVER LAKE COOKIES One- half cup sugar, 1 cup molasses, 1 cup sour milk, 2-3 cup lard, 1 tea-- spoon soda, 1 teaspoon ginger, 1 teaspoon Royal, Baking Powder, 1 egg. 14, cup chopped raisens or currants. Stir stiff and drop. - -MRS. NORA. SWIFT AMMONHA COOKIES 1 large cup sugar, i cup shortening, 2-3 cup sweet milk, 2 eggs, 3. teaspoons Royal Baking Powder, 1 teaspoon ammonia. Flavor to suit. MRS. D. J. COUGHILIN HERMITS 1 cup shortening, 1 cup brown Sugar, beat these together, 1 teaspoon soda, in 1 tablespoon hot woter, 4 tablespoons ful cold water, 3 eggs, 1 teaspoonfui cinnamon, % teaspoonful spices or nutmeg, 2 cups flour, 1 cup chopped raisins and currants, stir and drop in tins, 2 tablespoons sour cream: improves. MRS, FRANK M. STAGE - SUGAR COOKIES - 1% cups sugar, 4% cup shortening, "2 cup sweet milk (scant), 2 eggs, 2. teaspoons Royal Baking Powder. Beat eggs very light, add sugar and beat, add shortening and then beat all together, mix soft with flour : bake in hot oven quick. Sprinkle with sugar before putting in oven. MRS. W. W. DAY KNOX ACIDULATED GEDATINE–no bother—no trouble—no squeezing lemons. 44 THE ARRON COOK BOOK CLYDE CREAMERY Shields Bros. Proprietors Howard F. Phillips Dealer. In CHOICE MEATS º, Manufacturers of unexcelled Creamery Butter, used extens- ively in Western New York. Made in a sanitary plant under sanitary conditions. Pioneer Phone Clarence, N. Y. Once Tried Always Used Poultry, Oysters, Vegetables FOR DINNER TO-DAY GET A BRICK OF ICE CREAM AT THE ARRON COOK BOOK 45 ROLLED OATS COOKIES 1 c up butter or lard, 1 egg, 1 cup sugar, 3 cups rolled oats, 2 cups flour, 5 tablespoons sweet milk, 1 teaspoon soda, a little salt, very hot oven. Roll. out. MRS. M. M. STAGE . A. - - º GRAHAM SHINGLES 1 cup Sugar, / Cup Shortening, 4% cup milk (water), a little Salt and nutmeg, Small teaspoon soda. Stir stiff with graham and use flour to roll out. MRS. E. M. BAILEY MARGUERITES Beat the white of 1 egg to stiff froth stir quite thick with pulverized sugar, the same as for frosting. Chop peanuts and add lastly, put on crackers and bake a light brown. MRS. G. BIUCK - SUGAR COOKIES 2 cups sugar, 1 cup butter, 4 tablespoons water, 1 teaspoon soda, 2 eggs. 1 teaspoon lemon, salt, flour, probably about 4 cups. Roll out and bake. MRS. SOHL. OATMEAL COOKIES 1 cup crisco or lard, 2 cups sugar, cream these together, then add 3 cups. flour with 1 teaspoon of soda and 3 cups oatmeal, salt and spice. Mix well with the hands, then add raisins and nuts and last mix in 1% cup boiling. water. Pat out in hands and bake. MRS. F. E. ELDRED, COOKIES WITHOUT EGGS - % cup butter, 1 cup sugar, 1 cup sweet milk, 1 teaspoon Royal Baking- Powder, 1 dessert spoonful orange peel dried and pounded fine, flour enough to make stiff enough to drop on buttered paper in teaspoonfuls; they will spread and form themselves, GINGER SNAPS Into a bºwl measure 1 cup of molasses, 1 cup of brown sugar, 1% cup. of lard or butter, soft. Mix 3 tablespoonfuls of ginger, 1 teaspoonful of cinna- mon and 4 teaspoonful of ground cloves, and add to 1 cup of flour. Dissolve: 1 scant teaspoonful of soda in 14 cup of boiling water and add to the molasses, sugar and shortening. Then add the cup of flour and enough additional flour to make a dough that can be rolled very thin. Cut and bake. CREAM ("OOKIES 1 cup sour cream, 1 º butter, 2 cups sugar, 1 teaspsoon soda, 2 eggs, Salt, nutmeg. MIRS. H. H. NEWTON KNOX GELATINE is GUARANTEED to please or money back. 46 THE AREON COOK BOOK HEA’S S; ºr HOP A household meaning of dollars - and cents to everyone in need of HARDWARE SPECIALTIES Stoves and Furnaces, House Paints, Etc You begin to buy when you know our prices. AKRON, N. Y. When you come to Batavia Call at the HOVEY'S STORES For the Family Groceries. | THE ARKRON COOK BOOK 47 PIES PIE CRUST 1 cup lard, 3 cups flour, 94 cup water, a little salt. BANANA PIE Line pietin with crust and bake. Heat in a double boiler 1% cups milk, 3% cup sugar. When hot add the yolks of 2 eggs beaten to a froth and 1 table- spoon of corn starch stirred smooth in milk. Let cook until it thickens. Just before taking from the stove slice into it one large banana. Frost with a meringue made from whites of 2 eggs and 1 tablespoon sugar and bake a delicate brown. MRS. J. THOMAS CHOCOLATE PIE 1 cup milk, 34 cup sugar, yolk of 3 eggs, 2 tablespoons grated chocolate. Heat milk and chocolate together, add sugar and eggs beaten to a cream, one teaspoons vanilla. Bake with 1 crust with whites of eggs for frosting. MERS. MAY BURDICE- CREAM PIE 1 pint of milk, 2 tablespoons flour or corn starch, beat up in a little milk and stir in hot milk, 1 cup sugar, a small piece of butter, 2 yolks beaten and stirred in, Whites on top. Season with Vanilla. Bake the crust first. H. A. H. DATE PIE 1% cups date pulp, 1 egg, 1% teaspoon salt, / teaspoon cinnamon, 1% cup milk. Remove the stones from the dates; stew in a small quantity of water unil soft enough to strain through a colander. To the date pulp add the egg (slightly beaten), salt, cinnamon and milk; bake with only a nunder crust. MRS. MINNIE VAN TINE A REAL RAISIN PIE 2 cups raisins, 1% cups boiling water, 1 cup sugar, 4 tablespoons corn starch, juice 2 lemons, 1 grated lemon rind, juice 1 orange, 1 grated orange rind, - cup chopped walnut. Cook raisins in boiling water for five minutes; pour into sugar and cornstarch, which have been mixed. Cook until thick; remove from fire and add other ingredients. Bake between two crusts. Wal- nuts may be omitted if desired. MRS. J. C. MURPHY LEMON SPONGE PIE Juice and rind of 1 lemon, 1 cup of sugar, 3 level tablespoons of flour, butter size of a walnut, the yolks of two eggs, a pinch of salt. Cream this till smooth, add 1% cups sweet milk and last fold in the beaten whites of the 2 eggs, turn in crust and bake in slow oven same as custard pie. MRS. EDW. TESNOW See that the name K-N-0-X is on each package of gelatine you buy. 48 - THE AEKRON (OOK BOOK Health, Comfort and Convenience Made possible by Kaustine Products Inside Waterless Toilets Running Water HEATING AND VENTILATING SYSTEMS Septic Tanks Storage Tanks Manufactured by KAUSTINE COMPANY Inc. Manufacturers and Sanitation Engineers BUFFALO, N. Y. Represented by U. GRANT CORBETT, AKRON, N. Y. A post card will bring information 3. BATES (8), BRUCKER Dealer. In BEEF, PORK, LAMBAND POULTRY FRUITS AND VEGETABLES IN SEASON Bell Phone 83 **************************************************** * ***************************************************** THE ARKERON COOK BOOK 49 CARMEL PIE 1 cup of brown sugar, yolks of 2 eggs, 1 large tablespoon of flour, 1 cup milk or water, mix together and cook in a double boiler, 1 teaspoon vanilla. Beat whites and put on top as lemon pie. MRS. A. GOLDSWORTHY COCOANUT PIE 1 pint of milk, 1 cup of cocoanut, 1 teacup sugar, 3 eggs. Mix yolks with sugar and cocoanut, stir in milk put in to pie tin lined with pastry and bake. Use white of eggs for frosting returning it to the oven until slightly brown. - MRS. MILLER RHUBARB PIE WITH MILK 1 cup rhubarb sliced thin, 1 cup sugar, yolks of 2 eggs, 1 cup of sweet milk, 1 teaspoonful of lemon extract, 2 teaspoonfuls of flour. Bake in a slow oven with one crust. Use whites of eggs for frosting. MRS. S. MILLER CONSERVATION RAISIN PIE 1 cup raisins, 1 cup water, 1 tablespoon cornstarch or tapioca, 1 level tea- spoon salt or lemon juice. Wash raisins, put in sauce pan with cold, water, and bring slowly to a boil; add salt or lemon juice and corn starch or tapioca, which has been mixed with a little cold water ; boil three minutes, pour into pie tin which has ben lined with crust. Put strips across the top. This pie is much improved by adding little slices of lemon. FRANC. M. WIDIER PUMPKHN PHE 3 heaping cups sifted pumpkin, 2% cups sugar, 2% even teaspoons salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 2 eggs, 34 quart of milk. - - MRS. J. H. DICEOERSON CARAMEL PHE Bake one crust first : 1 cup brown sugar, butter size of egg, 14 cup water, boil till waxes or gets brown but do not burn ; 2 egg yolks, 1 pint milk, 1 heap- ing tablespoon cornstarch, heat milk first saving a little to be mixed with yolks and starch; cook this to a cream, stirring constantly, when cooked take from fire and add slowly the hot syrup, and when well mixed add 1 teaspoon vanilla and turn into crust; beat whites of 26ggs, spread on top and brown in oven. MRS. CAIRL GIFFORD KNOX GELATINE makes a transparent, tender, quivering jelly. 50 THE AREON COOK BOOK The Ladies Aid Society of the Methodist Episcopal Church, takes this space to thank the advertisers who by their patronage made it possible for this excellent Cook Book to be issued. THE AKRON COOR BOOK 51. PUDDINGS AND SAUCES SAUCE FOR PUDDING 1% cups of milk, 2 tablespoons sugar, 1 teaspoon vanilla. Just before gerving beat the white of an egg and stir carefully into milk. MRS, FRANCES SWIFT CHO.COLATE CUSTARO - Beat thoroughly yolks of 4 eggs with 1 cup of granulated sugar, add to this the stiffly beaten whites of 4 eggs, stir together well. Add to this 1 pint boiling cream and 3 ounces chocolate boiled in 1 pint of water. Set the dish in boiling water and cook about three minutes. RUTH WILDER PH.U.M. P. J.DHDING - 1 pound raisins, 1 pound currants, 34 pound suet chopped fine, 3 eggs, 1 cup sugar, 1 teaspoon soda, 1 small nutmeg, teaspoon salt, 1 cup milk, flour to mix soft. Steam 34 of an hour. Sauce—Two cups sugar, 1 cup butter, 3 eggs. Flavor vanilla. MIRS. I. D. ECKERSON DATE PUIDDING 2 cups bread crumbs, 1 cup soft white sugar, 1 cup suet chopped fine, 1 cup dates, heaping, seeded and cut in pieces, 4 eggs, whites beaten stiff, 1 teaspoon Royal Baknig Powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 wine glass cherry or berry juice. Steam or boil for 3 hours in a well buttered mould. serve with hot sauce. MIR.S. C. HIGGINS SUET PUDDING 1 cup molasses, 1 cup Sugar, 1 cui) sour milk, 1 cup suet, 1 cup currants, 2 cups raisins, 1 egg, 1 teaspoon soda, stir as stiff as molasses cake; steam 3 hours. MRS. J. H. DICKERSON BAKED INDIAN PUDHDING 3 pints boiling milk, 7 tablespoons corn meal, 3 eggs, butter size of an egg, 3 tablespoons sugar, spice; bake from 2 to 3 hours. - SUSIE E. CHURCHILL DELICIOUS RAISIN ROLY POLY-Try It 1 cup seeded raisins, 1 cup flour, 1 teaspoon salt, 1 teaspoon butter, 1 teaspoon Royal Baking Powder, 2 teaspoons shortening, "2 cup milk, 2 table- spoon sugar. Sift flour, baking powder and salt into bowl, add shortening and rub in very lightly with tips of fingers, add milk enough to make dough to roll out 34 inch thick. Cover with raisins, which have been stewed. thickened and sweetened with one tablespoon sugar, roll the same as jelly roll; place in bake pan which has been brushed with a little butter ; sprinkle top with one tablespoon sugar and dot with the balance of butter : bake in moderate oven 35 to 40 minutes. Serve warm with Iemon sauce or milk. IDA Use KNOX GELATINE if you would be sure of results 52 THE ARRON COOK BOOK JUST YOUR - KIND OF A SHOE EVERY BODY KNOWS PERRY'S MILK A Product of Distinctive At just the price you would like to pay, can always be found at QUALITY Every Bottle Sterilized and |SMITH'S CASH BOOTERY Filled By Machinery 120 Main Street PHONE 65R. BATAVIA, N. Y. WE MEASURE THE FEET (S^^2^^^^^^^^^^^^^^^^^^zºv ^^^) F. (8), A. GARAGE § FIRST-CLASS work } SATISFACTORY PRICES Ä Automobile Accessories Oils and Greases * Main Street Akron, N. Y. § ©ºººººººººººººººººººººººº, º THE ARE ON ('OOK BOOK 53 MAPLE RICE PUDDING Boil 34 cup rice until done, set aside, cover tightly, scald 2 cups milk in double boiler, stir 1% tablespoons cornstarch in 3/4 cup maple syrup, and stir into hot milk. When thickened cover and let cook 15 minutes. Then add well beaten yolks of 2 eggs and 4% cup syrup and cooked rice. Turn into baking dish. Pour over the top the whites beaten stiff, brown slightly. Or the beaten whites may be carefully folded into pudding if preferred; will serve 8 or 10 people. MRS. PERRY BILACKMORE HONEY PUDDING % cup chopped suet, 1 cup sweet milk, 1 egg, A. cup molasses, 2% cups flour, 2 teaspoons Royal Baking Powder, 4 teaspoon salt; steam 1 hour. MRS. H. BELL - - GRAHAM PUDHDING 2 cups Graham flour sifted, 1 cup molasses, 1 cup sweet milk, 1 cup raisins (if desired), 2 teaspoons soda, a little salt. Steam two hours. - Sauce—whip cream, sweeten with brown sugar. MRS. J. H. PETERSON CHOCOLATE PUDI).ING % cup milk, / cup molasses, 1 square melted chocolate, 1% teaspoon cinnamon, 34, teaspoon cloves, 1 cup flour with 1% teaspoon each soda and salt, mix thoroughly and add 1 well beaten egg; steam 1 hour. Sauce—4 cup butter, 2 cup powdered Sugar, 1 unbeaten egg, vanilla. Beat thoroughly. MRS. H. BELL ENGLISH PLUM PUDDING 4 One cup flour, 1 cup suet chopped very fine, 1 cup raisins, 1 cup English currants, 1 egg, nutmeg, cinnamon, cloves and allspice to taste, a little salt, enough milk to stir up well; dampen a square of white factory in water and lay in basin or bowl, then put pudding into cloth, draw up and tie tight, and boil for from 3 to 4 hours; this amount can be increased by using two cups of each ingredient. Sauce–Cream together flour and butter, add 1 cup brown sugar, then water and vinegar and let boil until thick, and add nutmeg to taste; vinegar use also to taste as some is much stronger than others. MRS. MATTLE WILDEE LEMON SPONGE OR SNOW PUDDING One-half envelope Knox Sparkling Gelatine, 14 cup cold water, 1 cup boiling water, 34 cup sugar, 4 cup lemon juice, whites of 2 eggs; soak gelatine in cold water 5 minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of 1 lemon, strain, and set aside, occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy : add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape; pile by spoonsful on glass dish ; chill and serve with boiled custard ; a very at- tractive dish may be prepared by coloring half the mixture red. - Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. THE AKRON COOK BOOK MEMORANDUM THE AEKRON COOK BOOK 5 5 GRAHAM PUDDING One cup sweet milk, 3 cups graham flour, 1 cup molasses, 2 teaspoons soda, 1 cup fruit( currants or raisins); steam 2 or 2% hours; serve with the follow- sauce: 2 cups water, 1 cup sugar, 1 tablespoon cornstarch, a small chunk of butter, season with Vanilla ; cook until thickened. CHOCOLATE PLUM PUDDING - One envelope Knox Sparkling Gelatine, 94 cup cold water, 1 cup sugar, 4% teaspoon vanilla, 1 cup seeded raisins, 1% cup dates or figs if desired, 44 cup sliced citron or nuts, as preferred, 1/2 cup currants, 1% square chocolate, 1 pint milk, pinch of salt; soak gelatine in cold water 5 minutes; put milk in double boiler, add melted chocolate, and when scalding point is reached add Sugar, salt and soaked gelatine; remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats" turn into mold, first dipped in cold water, and chill; remove to serving dish and garnish with holly ; serve with whipped cream, sweetened, and flavored with vanilla. FLOATING ISLAND One quart milk, 4 eggs yolks and whites beaten separately, 4 tablespoons sugar, 2 teaspoons extract vanilla, 1% cup currant jelly ; heat milk to scalding, but not boiling; beat the yolks, stir into them the sugar, and pour upon them gradually mixing well, a cup of the hot milk. Put into sauce pan and boil until it begins to thicken ; when cool, flavor and pour into glass dish ; heap up- on to meringue of white whipped until you can cut it into which you have beat- en the jelly, a teaspoon at a time, or drop whipped whites by tablfespoon on top of custard, and put small piece of jelly in center of each island. MRS. F. C. PARKER - \ RICE PUHDDING 1 cup soft boiled rice, 1 pint milk, 1 cup sugar, 1 cup raisins, 1 lemon, 3 eggs, piece of butter size of walnut, beat the yolks well and put into the milk. Add the rice and grated rind of the lemon, butter, raisins and 1% the sugar. Bake long enough to harden the eggs. Whip the whites to a froth, add the juice ofthe lemon with the remainder of the sugar. Spread on pudding and brown. To be eaten cold. - MRS. F. M. STAGE SNOW PUDDING - Dissolve a package of Lemon Jell-O in a pint of boiling water. When cold and still liquid whip with an egg beater to consistency of whipped cream. Let stand till firm and then pile it by spoonfuls into sherbet glasses and serve with egg custard. RHCE PUDDING One quart milk, 'A cup rice, two-thirds cup suagr, 4, cup seedless raisins, piece of butter size of walnut ; bake in slow oven for 2 hours, stir 3 or 4 times while baking : on taking from the oven shake a little nutmeg over the and serve while hot. MERS. SARAH E. ANDERSON The KNOX ACIDULATED package contains flavoring and coloring. 56 THE ARRON COOK BOOK FORD CARS AND THUCKS FORDSON TRACTORS CLARENCE GARAGE, INC. Clarence, N. Y. Authorized Ford Dealers Phone, Clarence Center 28–R-5 Large Fire-Proof Garage Dry Goods Shoes WEINAUGE & CO. General Merchants Clarence, N. Y. Wallpaper Groceries DR. GEORGE J. 142 Broadway near Michigan Ave. Examined DR. W.M. J. COOK OPTOMETRIST COOK, Assistant BUFFALO, N. Y. Hours–9.30 A. M. to 6 P. M., except Sundays. WE HAVE NO AGENTS ON THE ROAD THE AKRON COOK, BOOK 57 - CARAMEL PUDDING Two cups hot water poured over 1 cup brown sugar, boil 5 minutes; thick- en with 1 tablespoon cornstarch ( wet with cold water) pinch of salt; pour over nuts or fruit in individual dishes and serve with whipped cream. MRS. J. C. JONES - CARROT PUDDING Cream 1 tablespoon of butter with 1 cup of brown sugar then add 1 well beaten egg, J/2 cup milk, 1 cup grated carrots, 1 teaspoon each of powdered cinnamon, allspice and baking soda, 4% teaspoon grated nutmeg, 4% teaspoon cloves, 1 cup bread crumbs, 1 cup flour, 1 cup raisins and currants, 2 table- spoons chopped candied citron, dredge the raisins and currants with little flour, use }, teaspoon salt, stir the whole very hard ; put in a buttered mold and steam steadily for thre hours. Serve with sauce. - - MRS. J. K. WEBSTER DATE PUDDING One cup dates, 4% cup walnuts, 2 eggs, 1 cup sugar, / cup milk, 2 large tablespoons flour, 2 small teaspoons Royal Baking Powder, salt, steam 1% hours and brown in oven ; serve with or without whipped cream. - MRS. PAUL MacCOLLIN APPLE GELATINE Soak 2 tablespoons of Knox Gelatine in 3/4 cup of cold water; cook six tart apples with half of lemon rind, or use a like amount of seasoned apple juice, put through sieve, add the juice of lemon, the softened gelatine and pour into mold; serve with cream, whipped or plain. BAWARIAN CREAM One-half package of Knox Gelatine soaked in 14, pint cold water 30 min- utes, then add 1 pint boiling water, 1 cup sugar, 1% cup raspberry juice if des- ired, if not add flavoring to suit taste; when nearly set add the beaten whites of 2 eggs and put in molds to harden ; serve with whipped cream. MACAROON PUDDING 1 pint milk, 1 tablespoon Knox Gelatine, scant 34 cup sugar, 134 dozen macaroons, nuts, cinnamon, Vanilla ; scald milk and make custard with yolks of eggs, after dissolving gelatine in part of milk. Do not let boil. Add beaten whites of eggs after removing from stove and pour over broken macaroons and nuts. Serve with whipped cream. MERS. J. R. THOMAS MAPLE MOUSSE Boil together 4, cup maple syrup and yolks of 2 eggs until like custard; when cool add whipped whites of eggs and 4% pint of cream, whipped ; put in molds, then pack salt and ice for 4 hours; any fruit juice may be used instead of maple syrup. MRS. R. A. NEWMAN FOUR PINTS of jelly in each package of KNOX GELATINE THE ARRON COOK BOOK MEMORANDUM THE AERON COOK BOOK 59 STUFFED CANTALOUPES Choose small ripe melons, cut in halves and remove the seeds; use any of the following fillings: thin slices of bananas dipped in lemon juice; pineap- ple cut in small blocks; grapes skinned and seeded; berries mixed with whip- ped cream ; Chopped nuts and maraschino cherries; marshmallows cut fine and mixed with chopped dates. CUP PUDDING Take 2 tablespoons of sauce of most any kind ( berries are best) put in 2 Sp00nsful in a cup ; make a batter of 1 cup of milk, 1% cups flour, 2 teaspoons Royal Baking Powder, pinch of salt; after batter is made add 1 egg, heat all together, dip two tablespoons of batter in each cup and steam 15 or 20 min- utes; make a sweet gravy to eat on it of a lump of butter, 2 tablespoons flour, two-thirds cup sugar; stir together and add boiling water to make gravy; sea- Son to taste. NELLIE BRILL FRUIT SHERBET One-half envelope Knox Sparkling Gelatine, 1% cups sugar, 1 orange, 3 cups rich milk, 1 lemon; grate the outside of both orange and lemon, squeeze out the juice and add to this the sugar, soak the gelatine in part of cup of milk 5 minutes, and dissolve by standing in pan of hot water, stir into rest of milk; when it begins to freeze add the fruit juice and sugar, and fruit of any kind desired ; this makes a large allowance for 5 persons. SNOW PUDHDING To 1 pint boiling water add 2 tablespoons corn starch dissolved in cold water, boil until thick, remove from stove and stir in whites of 2 eggs well beaten, 2 tablespoons sugar and a little salt. Dressing—12 pint sweet milk, 1 teaspoon corn starch, 1% cup sugar, yolks of 2 eggs, Cook until like cream. MRS. W. B. B.RIGGS Memorandum KNOX GELATINE solves the problem of “What to have for dessert?” 60 THE ARRON COOK BOOK Healthful Reliable Economical The prudent ` housewife avoids substitutes, which may contain alum, and uses º: º Absolutely Pure \º Made from Cream of Tararº derived from grapes. THE AKRON COOK BOOK 61 CAKES With weights and measures just and true, Oven of even heat Well buttered tins and quiet nerves Success will be complete. Pour on Small quantity of icing, spread it over the cake with a bread knife, and dip the knife frequently into the water to prevent it from sticking. Beat eggs in earthen vessel, never in a tin. º Always bake a “tester” in a small pan first to see if your dough is right If your cake is too solid, put in a few teaspons of milk; if too soft it will fall in the middle and be spongy or crumbly, add one teaspoon more of flour. Always use lard to grease your cake pans, as the salt in the butter causes it to stick to the pans. - In warm weather lay eggs in cold water as they will froth better when broken. Always use a fork or wire spoon to beat eggs. Always select the best material for cake. Your pans for baking must be free from all odors, and should never be used for any other purpose. CHOCOLATE CARAMEL CAKE Three cups sugar, 1 cup milk, 1% cups butter, 5 eggs, 3 teaspoons Royal Baking Powder, 4% cups flour; bake in 4 layers; caramel for cake—1% cup brown sugar, 1 cup molasses, 4 cup milk, 1 teaspoon butter, 1 tablespoon of flour, 2 tablespoons water, boil 5 minutes then add 4 cake chocolate; boil un- til the consistency of custard, add 4 teaspoon soda ; remove from stove and flavor with Vanilla. - MRS. H. WILDER SUNSHINE CARE - White of 7 eggs, yolks 5, 144 cups granulated sugar, 1 small cup flour, one- third teaspoon cream of tarter, pinch of salt added to white of eggs before whipping; fllavor to taste; sift and measure flour and sugar, separate the eggs, beat yolks to a very stiff froth, whip whites to a foam, add cream tarter, and whip till very stiff, add sugar and beat in ; put flavor in the yolks and beat, then fold the flour in lightly ; bake in moderate oven 40 minutes. - RUTH A. GREEN WEST END CAKE Two teaspoons melted butter and fill the cup up with molasses, yolks of 2 eggs, 1% teaspoon each of cinnamon and cloves, 1 teaspoon ginger, and 1 of baking soda, 6 tablespoons cold water, 2 cups flour; bake 3 layers and put together and cover with boiled frosting. MRS, LYDIA TUTTLE SPONGE CAKE One cup sugar, 1 cup flour, 1 teaspoon Royal Baking Powder, 4 eggs, using White of one for frosting, juice of 14, lemon ; beat eggs, add sugar, then beat all together hard. Pink coloring for fancy desserts in each package of KNOX GELATINE 62 THE ARRON COOK BOOK Lameness Spawin Galls Scratches, Thrush Rheumatism Neuralgia Back Ache Tired, .. - - - - - . - . - - * . - - - - - - º - - - - - - - - - . . - - º . -- - - - . º * Lºſ - º º - . . - - - | - - - - --- - - - - * - -- º º º º º trade MARK Trade Mark White Wrapper BEAST Yellow Wrapper For Family Use For Animal Use Don't Suffer, USE Good Old Honest Merchant's ºn 2 - º . º - ſº a º * : * º - - * º tº . ~~ - - * * ºf . . . º - - - - - stops Pain sold Nearly 100 Years THE AEKRON COOK BOOK 63 - KISSES - * Beat the white of 1 egg stiff, add slowly 3 even tablespoons of granulat- ed sugar, drop on unbuttered paper and bake in slow oven. MRS. WILL NEWMAN CREAM PUFFS One-half cup butter, 1 cup hot water, boil a few seconds, stir in 1 cupof dry flour, remove from stove and stir till all lumps are out; set away to cool and when cold add the three eggs, beat till smooth, drop 1 tablespoon at a time on a buttered pan and bake in quite a hot oven for 30 minutes. Filling–1 cup milk, 1 egg, 3 tablespoons flour, 4% cup sugar, 1 teaspoon Vanilla; cook in double boiler, let all cool, then make a slit in the side of puff and fill. MRS. J. C. H.O.A.G. FRUIT LAYER CAKE One-third cup shortening, 1 cup sugar, 1 egg, 1 cup milk, 4 teaspoons Royal Baking Powder, 3 cups flour, 1 teaspoon vanilla, 4% teaspoon salt, cream shortening well, add sugar, add the yolk of egg and vanilla, mix well, add milk then the flour and baking powder which have been sifted together; mix beaten white of egg; bake in 3 greased layer tins in quick oven 5 minutes, put together with fruit filling. FRUIT FILLING One- and one half cups water, 2 tablespoons cornstarch, 1% cups fruit jelly, }, cup raisins, 4% lb. chopped figs or dates, juice of 34, lemon, 4% cup wal- nuts or pecans, 2 tablespoons sugar, cook jelly with water, fruit or sugar sev- eral minutes, add cornstarch which has been dissolved in a little cold water, cook slowly until thick, remove from fire add nuts, lemon juice, cool and spread between layers of cake. WINE JUMBLES One cup molasses, 2 teaspoons soda, 1 cup sugar, $4 cup lard, 1 cup sour milk, 1 teaspoon cinnamon, % teaspoon cloves, 1 teaspoon ginger, large cup of currants, can use raisins, thicken with flour and mould with fingers; beat an egg, brush over the tops and sprinkle generously with sugar. MRS. JAMES WEBSTER SOFT CARE Two eggs, 1 cup sugar, 1 tablespoon butter, 1% cups flour, 2 tablespoons Royal Baking Powder, 1 cup milk, beat whites separately and stir in the last thing MRS. O. L. HARRINGTON WHITE LOAF CARE One cup ,sugar, one-third cup butter, 4% cup sweet milk, 2 eggs, 1% cups flour, 2% teaspoons Royal Baking Powder, lemon flavor frosting, juice one lem- on, confectionery sugar. MRS. L. A. TILLMIAN Try the KNOX GELATINE recipes found in this book. 64 - - THE AKRON COOK BOOK STATEMENT OF OUR BANK'S CONDITION At the Close of Business June 30, 1921 Resources - Liabilities Loans and Discounts. . . . . . $354,609.98 || Capital . . . . . . . . . . . . . . . . . $ 50,000.00 Investments . . . . . . . . . . . . . 26 Surplus . . . . . . . . . . . . . . . . . . 20,000.00 Accured " terest * Undivided Profits. . . . . . . . . 5,686.00 - ecure Interest. . . . . . . . . . 1,484.88 Reserve for Unearned Dis- Furniture and Fixtures. . . 5,121.14 count . . . . . . . . . . . . . . . . . . 702.74 Cash on Hand and in Banks 50,265.26 || Reserve for Taxes, etc. . . . . 2,500.00 | | Deposits . . . . . . . . . . . . . . . . . 358.976.90 Total . . . . . . . . . . . . . . $437,865.64 Total. . . . . . . . . . . . . . $437,865.64. Clarence, New York H. GEO. WILDER BUICK AND CADILLAC SALES AND SERVICE AKRON, N. Y. THE ARRON COOK BOOK - 65 - ANGEL FOOD CAKE Whites of 9 eggs, 1% cups sugar, measured after sifting five times, 1 cup flour, measured after sifting five times, 4 teaspoon cream of tarter, pinch of salt; beat eggs very lightly with flat wire beater, to which has been added the pinch of salt; when eggs are about half beaten add the cream of tarter and until beater seems to cut eggs as it is brought through, then add the Sugar gradually beaten lightly, after sugar has been beaten in add flavoring, vanilla and a little lemon juice and hastily sift in the flour and fold in lightly; bake in a tube pan in a very slow oven for from 45 to 60 minutes; have a dish of water in the oven while baking; when baked stand tin with cake in bottom side up on a plate and let stand until cold before removing from tin. RUTH E. WILDER EGGLESS CAKE One cup sugar, 1.cup sweet milk, / cup butter, 1 cup chopped raisins, 2 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon cinnamon, 4% teaspoon nut- meg, 34 teaspoon cloves; bake in loaf in a medium oven. A FRIEND SOFT MOLASSES CAKE One egg, 1 cup molasses, 4 tablespoons melted butter, 7 tablespoons cold water, 1 teaspoon soda, 1 heaping cup flour, 1 teaspoon cinnamon. MRS. GEO. BASSETT APPLE SAUCE CARE (Without eggs, butter or milk) Two and half cups sweetened apple sauce, 1 cup lard softened, 2 cups sugar 4 teaspoons soda, 2 teaspoons nutmeg, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon salt, 1 cup raisins cut up, 4% cups flour; bake 30 minutes. MRS. GEO. BASSETT CHOCOLATE LOAF CAKE One and 4 cups of sugar, 4% cup butter, º/, cup sour milk, /, teaspoon soda in the flour, one and two-thirds cups flour, 2 eggs, reserve one white for frosting; pour #3 cup warm water over two-thirds of cup of chocolate, add this last, 1 teaspoon vanilla. MRS, KATHRYN CAPLE ENGLISH WALNUT CAKE - One cup of sugar, 14, cup of butter, 4 cup of milk, 2 cups of flour, 2 egggs, 1 heaping teaspoon Royal Baking Powder, 1 cup of stoned raisins, 1 cup of chopped walnut meats, flour the nuts and raisins before putting them in the cake. MRS. F. C. PARKER. FRUIT CARE One cup brown sugar, 4 tablespoons butter, 1 cup buttermilk, 4 pound raisins, 4 pound currants, 1 teaspoon soda, 1 teaspoon cinnamon, % teaspoon cloves, 2 cups flour, 2 eggs; use white of 1 egg for frosting. - MARTHA SAROW KNOX GELATINE improves soups and gravies 66 THE AREON COOK BOOK Consult the AKRON J. G. HARRINGTON SAVINGS GENERAL MERCHANDISE AND LOAN We Carry. In Stock ASSOCIATION “The 1900 Gravity H'Or and Power Washers” BENEFICIAL Phone 197M Akron, N. Y. ADVANTAGES IN HOME THRIFT FEATURES ----------------------------------------------------------------------------------------------------------------------------------------------------------- -T-T-T-T-T-T-7-------------------------------T-T-I-T-I-T-I-T-I-I-I-I-T-I-T-Y-L-L---------------- *.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.-----------------------------------------------------------------------------------------------------------> ---------------------------------------------------------T-Y-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-Y-T-T-T-T-T-T-Y-T-7-------------------------------------------------------------------------------- A N G E L Us F L O U R. MAKES DELIGIOUS BREAD ALL GOOD DEALERS SELL AND PUSH ANGELUs is BECAUSE IT IS A FLOUR THAT *- PLEASES Thompson Milling Company LOCKPORT, N. Y. --- ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: ----------------------------~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~"-"-"-"-"----------------------------------------------------------------------------------------------~~~~~ THE AEKRON COOK BOOK 67 BROWN LOAF CAKE Cream 2 cups brown sugar with 4% cup butter, add 2 eggs, 4% cup sour cream in which has been dissolved 1 teaspoon soda ; }; cup water, 34 square chocolate in a little hot water; 1 teaspoon vanilla, salt, 2 cups flour; bake in loaf or layers. - MERS. SOHL MOCK ANGEL FOOD CARE One cup sugar, 1 cup flour, 3 heaping teaspoons Royal Baking Powder, pinch of salt, sift 4 times or more, 1 cup boiling milk; fold in beaten whites of 2 eggs. MERS. CHAS. BLACKMORE WELVET SPONGE CAKE Two eggs, 34 cup sugar, 2 teaspoons Royal Baking Powder, 1 cup flour, 3% cup boiling water, last then add 1 teaspoon lemon or vanilla. MRS. A. GOLDSWORTHY TAYLOR CARES One and 4 pints New Orleans molasses, 1 cup brown sugar, 4 eggs, 3 level tablespoons soda, 1 level tablespoon cinnamon, 1 level tablespoon cloves, 2 level tablespoons allspice, 1 pint boiling water, 1 cup butter and lard mixed, flour for soft batter probably 5 pints; mix in whatever order the baker isac- customed to ; drop by spoonfuls in well greased pan; this recipe makes about 100 cakes and takes a long time to bake them. M.F.S. HOWARD BELL CHOCOLATE CARE Cook "A cup milk, 2 square of chocolate grated and yolks of 2 eggs or 1 whole egg until it begins to thicken ; remove add 3 teaspoons butter, 1 full cup of sugar, 4 cup milk, 4 teaspoon soda, 4 teaspoon Royal Baking Powder, 1 and two thirds cups of flour and vanilla, bake in layer or loaf and frost with white frosting. Carmel Frosting—1 cup sour cream, 1 cup sugar, boil thick, flavor with lemon. SOLID CHOCOLATE LAYER CARE One and half cups sugar, 4% cup butter, 4% cup sour milk, 1% cups flour % teaspoon soda dissolved in sour milk,1 teaspoon Royal Baking Powder mix- ed with flour, 1 teaspoon vanilla; add 4% cake chocolate, dissolve in 3% cup of boiling water; let above cool before using ; 3 eggs reserving whites of two for frosting, make boiled frosting with 1% cups sugar beaten into the 2 egg whites. MRS. J. L. WILDER L0AF CARE One cup sugar, 1 tablespoon butter, yolks of 3 eggs, 1 cup sweet milk, 2% cups flour, salt, 2% teaspoons Royal Baking Powder, stir 20 minutes. Good. MRS. J. K. WEBSTER Give the growing children KNOX GELATINE 68 | THE ARRON COOK BOOK Phone 89M. AKRON, N. Y. E. J. SOHL General Merchandise Compliments of the FEATURING AKRON MARKET QUALITY MEATS QUEEN QUALITY SHOES E. G. STAEBELL, Prop. BLACK CAT HOSIERY COOPER, UNDER WEAR AKRON, N. Y. AKRON PRODUCE CO. Incorporated DEALERS IN LUMBER, COAL BEANS, PRODUCE CARRIAGES, WAGONS FERTILIZERS - BUILDERS SUPPLIES, FEED, ETC. AKRON, N. Y. - THE AERON COOK BOOK 69 WHITE FRUIT CARE One cup butter, 2 cups sugar, 1 cup sweet milk, 2 teaspoons Royal Baking Powder, 1 pound seeded raisins, 1 pound figs, 1 pound blanched almonds, 34 pound chopped citron, 4% cup cocoanut, 3 eggs beaten, 3 cups flour; all fruit chopped fine and dredged with a portion of the flour. MIRS. J. L. WILDER FRUIT CAKE One and one-half cups light brown sugar, 4 cup butter, 3% cup sour milk, 2 cups flour, 2 teaspoons soda, 2 cups raisins chopped, 34 pound citron, 4% tea- spoon each cinnamon, cloves, allspice and nutmeg. MISS H. A. MONTGOMERY CHOCOLATE CARE One-half cup butter, 2 cups brown sugar, 2 eggs, 44 cup chocolate melted and add / cup boiling water, 4% cup sour milk, 1 teaspoon soda, 2 cups flour. - CAKE WITHOUT BAKING POWDER The whites of 4 eggs beaten to a stiff froth, 1 cup of sugar folded in the whites, then beat yolks and add 1 tablespoon of vinegar and 1 scant teaspoon of vanilla, and add this to the whites and fold this gently in 1 cup of flour, and bake in modern oven about 20 minutes. MRS. J. C. MURPHY DEVIL’S FOOD White part—1 cup sugar, 4% cup butter, yolks of 2 eggs; cream the but- ter and sugar, add yolks of eggs and beat until very light, 1% cups flour, 1. teaspoon of soda, 4 teaspoon Royal Baking Powder, 4% cup of milk, sift flour, soda and baking powder together and add to the above; then add milk, flavor with vanilla. Dark Part—Yolk of 1 egg, 5 large teaspoons of chocolate, 4% cup of milk, mix well and cook in double boiler until stiff, mix dark and light parts and add the stiffy beaten whites of two eggs. Icing—1 cup sugar, small amount of water, white of one egg; cook sugar and water until it spins in a good thread : beat the white of egg (not too stiff) and slowly pour the syrup onto it; beat until cool, add vanilla. MRS. C. C. S.HEDD WHITE CARE One cup sugar, 4% cup shortening, two-thirds cup sweet milk, 3 teaspoons: Royal Baking Powder, 2 cups flour, whites of 3 eggs beaten and put in last, 34 teaspoon almond extract. MISS H. H. MONTGOMERY WHIPPED CREAM CARE Two eggs well beaten, add 1 cup sugar, 4 cup sweet cream, 1 cup flour and 1% teaspoons Royal Baking Powder; bake in 2 layers; spread whipped cream between layers and on top. MRS. H. WILDER Give the growing children KNOX GELATINE THE ARRON COOK BOOK EXCLUSIVE MILLINERY Mrs. Beatrice Senneth Owen Smith Bldg. Akron, N. Y. ADVANCE IMPLEMENT CO. Agricultural Implements, Moline Tractors, Moline and John Deere Binders and Mow- Milking and Engines, Pipeless el'S, Machines Gosoline Furnaces, Potato Diggers and everything used on a farm. 15-17 STATE STREET BATAVIA, N. Y. WILDER (8), WELCH BUICK AND CADILLAC SALES AND SERVICE 233 W. MAIN ST. BATAVIA, N. Y. THE ARRON COOK BOOK 71 APPLE SAUCE CAKE One cup sugar, / cup butter, 1% cup apple sauce made from sour apples, 2 teaspoons soda, dissolve in apple sauce, 1 teaspoon cinnamon, % teaspoon cloves, 1 nutmeg, 1 cup seeded raisins, 2 cups flour. - CARE WITHOUT EGGS One and one-half cups sugar, 1 cup sweet milk, 2 cups flour, 2 tablespoons butter, 2 teaspoons Royal Baking Powder, pinch of salt, flavor totaste; bake in layers. DARK CAKE Three eggs, 1 cup brown sugar, 1 cup molasses, 3 tablespoons butter, 4% cup sour milk, 1 teaspoon soda, 1% cup flour, 1 cup raisins, 1 teaspoon cinna- mon, 1 teaspoon cloves. MRS. A. GOLDSWORTHY LAYER CAKE Three eggs, whites of 2 for frosting, 1 cup granulated sugar, 44 cup but- ter, two-thirds cup sweet milk, 11% cups flour, 2 teaspoons Royal Baking Pow- der ; flavor to taste MRS. H. SCHULTZ FIG CARE One and one-half cups sugar, 4% cup sweet milk, 1% cups flour, 2 teaspoons Royal Baking Powder, 4% cup cornstarch, whites of 6 eggs; bake in layers and use fig filing, 1 pound figs, 1% cup sugar, 1 cup water, boil until soft; use white frosting for top and sides. MRS. C. E. HANDY CARAMEL CARE Two scant cups sugar, 4 tablespoons butter, whites of 4 eggs, 1 cup milk, 2 cups unsifted flour, 2 heaping teaspoons Royal Baking Powder. Fill- ing— White of one egg, as much water as egg, measure by putting egg in glass; stir thick with confectionery sugar, melt chocolate and spread on top of bottom layers, and on bottom of top layers if you choose. MRS. CHAS. SHERRY ROLL JELLY CARE One cup sugar, 1 cup flour, 4 tablespoons melted butter, 2tablespoons water, 3 eggs, 2 teaspoons Royal Baking Powder. MRS. A. GOLDSWORTHY LAYER SPONGE CARE Two eggs, 1 cup sugar, 1 cup flour, 4 cup boiling water, 1 heaping tea- Spoon Royal Baking Powder; flavor to taste, stir together before putting in water ; put whipped cream between layers and on top. - MRS. S. E. HARRINGTON SOFT GINGER CARE One cup sugar, 1 cup butter, 1 cup sour milk, 1 cup molasses, 1 table- Spoon ginger, 2 teaspoons soda, 3 eggs, 4 cups flour, sifted. MRS. H. H. NEWTON KNOX GELATINE improves soups and gravies THE AKRON COOK BOOK EUY A EUFFALO TRACTOR TFUCK “KING OF HIGH POVVERED TRUCKS.” CLARENCE, N. Y. THE ARKRON COOK BOOK 73 MARBLED CHO.COLATE CAKE One-half cup butter and 4 cup sugar beaten to a cream, #3 cup sweet milk, whites 4 eggs added last, 1% cups flour, 2 teaspoons Royal Baking Powder; take one cup of this mixture, add to it 5 tablespoons grated chocolate, wet with milk and flavor with vanilla; put a layer of white batter in cake pan, drop the chocolate batter with a spoon in spots, pour over the remaining white bat- ter and bake; ice with chocolate icing. MRS, CHAS. SHERRY COCOA DROP CAKE Four tablespoons shortening, 1 cup sugar, 1 egg, 34, cup milk, 1% cups flour, 3 teaspooons Royal Baking Powder, 14 cup cocoa, 4 teaspoon salt, 1 teaspoon vanilla; cream shortening, add sugar and well beaten egg; beat well and add milk slowly, sift flour, baking powder, salt and cocoa into the mix- ture; stir until Smooth add vanilla : put one tablespoon of batter into each greased muffin tin and bake in moderate oven about 20 minutes; cover with boiled icing. COFFEE SPICED CAKE One-half cup sugar, "A cup butter, cream and add eggs; 1/2 cup molasses, % cup coffee, 2 cups flour, 1 cup raisins, 1 egg, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon soda, 1 teaspoon salt; heat coffee and add to it the soda and turn into the molasses, then add to butter, sugar and eggs; if large raisins are used cut in two and put into flour with spices and then add to mixture; stir until smooth; bake in loaf for 34 hour in a very low oven; for plum pudding use 1 pound Inglish walnut meats and 2% cups rais- ins to the above recipe. - CREAM SPONGE CARE Yolks 4 eggs, 1 cup sugar, 3 table spoons cold water, 11% tablespoons corn starch, 1 cup flour, 1% tablespoons Royal Baking Powder, 14 teaspoon salt, whites of 4eggs, 1 teaspoon lemon extract; beat yolks until thick add sugar gradually and beat 2 minutes, then add water ; mix and sift cornstarch with baking powder and salt and add to first mixture; fold in well beaten whites and flavoring, stirring only enough to mix it well: bake thirty minutes in a moderate oven. - - CREAM PUFFS One-half cup full butter, 1 cup boiling water ; when boiling stir in 1 cup of flour, let cool; break in 3 eggs and beat until light, drop on buttered tins and bake in hot oven about thirty minutes. Filling–1 pint milk, 1 egg, 1/2 cup sugar, 1 tablespoon cornstarch, cook until thickened, season with Vanilla, put fillling in cold. - MRS. P. V. STRONG EGGLESS CARE - One cup sugar, 1 cup buttermilk, 14 cup butter, 2 cups flour, 1 cup raisins, 1 teaspoon each soda, cinnamon, cloves and nutmeg. - KNOX GELATINE makes a transparent, tender, quivering jelly. 74 THE ARRON COOK BOOK Chas. McClure B. Hollenbeck JOHN STREET GARAGE Compliments of Expert Auto And Jº HN W. RICHARDS Tractor Repairin - p g EVERYTHING ELECTRICAL - Gasolene, Kerosene, Oils And Akron, N. Y. Greases Tubes and Accessories Phone 191]M. Akron, N. Y. (º) } E. W. BUCKLEY & * The People's Trading Store For f Erie and Genesee Counties. & f At it for 25 years and still going--that’s : * a testimonial good enough to hang § up when our horse-shoe falls down. & YOU CANT Miss IT when You comb. To TOWN-JUST f FOLLOW THE CROWD. AKRON, N. Y. º tº THE ARRON COOK BOOK - 75 - CHOCOLATE LOAF CARE - One cup sugar, 1 tablespoon butter, 2 eggs, 1 cup sour milk, 1teaspoon of soda, "4 cup cocoa, 2 cups flour, 14, teaspoon Royal Baking Powder, use enough hot water to dissolve cocoa. MYRTLE PURDELL DARK LAYER CAKE One cup brown sugar, 4 cup shortening, ſº cup molasses, 3 eggs leaving out the white of 1 for frosting, 14, cup sour milk, 2 cups flour, 1 teaspoon of soda, 1 teaspoon if cinnamon, 1% teaspoon cloves: bake in layers, put white boiled frosting on top and 4 cup shopped raisins in frosting and between the layers. FRITTERS APPLE FRITTERS 1 1-3 cups flour, 1% teaspoonful Royal Baking Powder, 4 teaspoon salt, 2-3 cup milk, 1 egg, 2 apples cut in thin slices. Fry in deep lard. - MRS. H. BELL CORN FRETTERS 1 egg, 1 cup milk, 1 teaspoon Royal Baking Powder, 1 teaspoon salt, 4% teaspoon sugar, 1 can corn, thicken with flour a very thin batter. Fry in hot lard and butter. GRACE EARL BANANA FRITTERS Mash fine 3 bananas, 1 cup flour, 1 teaspoon Royal Baking Powder, 2 tablespoonful sugar, pinch salt, beat 1 egg light, add 1-3 cup milk. Add to dry ingredients the bananas, 1 teaspoon lemon juice; drop by spoon- fuls into hot fat and fry, drain on paper and sprinkle with sugar. JENNIE TINEELAM CRUMPETS 4 eggs, 2 cups white sugar, 1 cup butter, 1 teaspoonful soda dissolved in 1-3 cup cold water, 1 teaspoon nutmeg, flour enough to roll out like cookies. Roll thin, cut in small cakes, sprinkle with powdered sugar. Bake in quick oven. Splendid. A FRIEND KNOX GELATINE is economical—FOUR PINTS in each package. 76 THE ARRON COOK BOOK S. P. TOWNSEND Dealer. In SEEDS, FLOUR, MILL FEEDs Distributor of the CELEBRATED PURINA CHOWS For Horses, Cows, Pigs And Poultry | | DR. F. J. HANDY DENTIST AKRON. N. Y. AKRON. N. Y. DELICIOUS JUNKET Make it often There is no better way known of eating milk, and no end of the variety in Junket. Junket Desserts and Junket Ice Cream are such nutritious dishes and they can be made “in a jiffy.” There is really no other milk dish like Junket. JUNKET TABLETS, milk, flavor and sugar are all you need to make Junket, though for various delicious flavors get the JUNKET POWDER which comes sweetened and flavored—you just add the milk. JUNKET POWDER FLAVORS: Raspberry, Orange, Vanilla, Chocolate, Lemon and Coffee. JUNECET TABLETS and JUNECET POWDER At grocers and druggists MADE BY “THE JUNKET FOLKS’’ Chr, Hansen’s Laboratory, Inc. Little Falls, N. Y. THE AKRON COOK BOOK 77 FILLINGS AND ICINGS - FILLING FOR CARE 3 pounds pears, 1 pound figs; chop fine, 3 pounds brown sugar. Mix all together ; let stand over night, then cook until thick like jelly. This makes 9 jelly cups full. It keeps all winter. FRANC. M. WIDLER VERY RICH CHOCOLATE FILLING Heat together 1 cup brown sugar, large tablespoon butter, 2 squares Baker's chocolate. Then add 1 cup boiling water, 1 large tablespoon of corn- starch dissolved in water and a little Vanilla. - - MRS. GEO. BASSETT FROSTING 1% cup powdered sugar, 1 heaping tablespoon butter, 3 tablespoons of cream, 1 teaspoon vanilla. MRS. A. GOLDSWORTHY NUT FILLING - Two eggs, 1 cup sugar, 2 heaping tablespons cornstarch, 1 coffee cup of nuts 1 pint of milk. Beat eggs, sugar, corn starch and nuts into milk while boiling. Let it cook as thick as Gustard. MRS. A. GOLDSWORTHY - MAPLE SUGAR FILLING One cup maple syrup, whites of 2 eggs, 1 teaspoon vanilla; broil syrup until hardens when dropped in water ; then pour into whipped whites and beat. IRMA ECREERSON FRUIT FROSTING—Strawberry or Raspberry - 1 cup granulated sugar, 4 cup berries, white 1 egg, mash the berries, add sugar and stir together, add egg and beat well with an egg beater until it is stiff enough to spread on cake. This is also nice for pudding. MIRS. J. D. COUGH LIN HICKORYNUT FILLING Beat yolks of 2 eggs, add 3 tablespoons granulated sugar, 1 cup cream, 1 tablespoon cornstarch, small piece butter. Stir all together, boil until it begins to thicken, add 1 cup chopped nuts, boil and stir a few minues longer. Remove and still till cool. - - MABLE EWING FROSTING WITHOUT EGGS 1 cup granulated sugar, 5 tablespoons milk, boil 5 minutes, stir until cold and put on a cold cake. FILLING FOR CAKE 1 cup sugar, 14 cup cold water ; let boil until it strings, then pour in 2 ground figs, 14, cup chopped raisins, 2 tablespoons cocoanut, "A cup English walnuts, chopped. Let boil up once, then beat it well into the white of 1 egg beaten stiff. Still until thick. - MRS. M. B. MEAD KNOX GELATINE is economical—FOUR PINTS in each package. 7 8 THE ARRON COOK BOOK H. N. ROTHENMEYER HARDWARE COMPANY PLUMBING Compliments of AND HEATING H. L. AVERY CONTRACTORS CLARENCE, N. Y. Dodge Brothers Motor Cars FUNKE & HAVVLEY AKRON, N. Y. THE AEKRON COOK BOOK 79 SALADS AND DRESSINGs SALAD SUGGESTIONS 1 cup apples, 1 cup celery, 1/2 cup walnuts, Waldorf salad. 1 cup pineapples, 1 cup bananas, 1 cup cherries. Bananas rolled in chopped nuts. Prunes stuffed with pecans, whipped cream. cup celery, 1 cup apples, green peppers. cup pineapple, 1 cup marshmellows, 1 cup white grapes, 14 cup nuts. cup peas, 1 cup cheese cut in small cubes. cup lobster, 1 cup celery. - - pint oysters, 3 grape fruit, soaked in grape-fruit juice. 1 cooked chicken, an equal amount of celery, (about 1% cup) 14 cup. ºlives, 4 cup of nuts. 1 cup cooked chicken, 1 cucumber, 1 cup walnuts, 1 cup peas. - : LUNCHEON SALAD One envelope Knox Sparkling Gelatine, 1 cup cold water, 11% cups boiling water, º/, cup lemon juice, "A cup sugar, 2 tart apples, 1 cup celery cut in small pieces; soak Gelatine in cold water five minutes, and dissolve in boil- ing water; add lemon juice and sugar: when mixture begins to stiffen add ap- ples, sliced in Small pieces, chopped celery and broken nuts; furn into mold, first dipped into cold water and chill; accompany with mayonnaise dressing: this mixture may be served in cases inade form bright red apples. DRESSING FOR FRUIT SALAI) One pint thick cream, sugar to sweeten, yolk of egg, juice of small 4, lemon, ;mix all together and whip stiff, drain before mixing ; pineapples, grapes, bananas, oranges, apples, marachrino (herries and walnuts cut up and mixed together and served with the above dressing. OLIVE OIL MAYONNAISE DRESSING Good rounding tablespoon flour cooked in 1 cup water till Snaps, let stand till cool, then add yolks of 2 eggs, and whip well into cooked flour, add 1% teaspoon dry mustard and 1 level teaspoon salt, 1 cup olive oil or *% olive oil A mazola oil, add tablespoon at a time to flour and egg whipping constantly until four or five tablespoons have been added then put oil in larger quatities 2 or 3 tablespoons at a time until it is all whipped in, last put in juice of 1% lemons or 1 lemon and 1 tablespoon vinegar; place in jar and keep in cool place, will keep about one week. SALAD DRESSING One can condensed milk, 2 eggs, 1 teaspoon mustard, little salt, 1 cup vine- gar, beat all together thoroughly, let stand until thick : very good for cabbage or fruit salad. \{RS. BURDICK Simply add water and sugar to KNOX. ACIDULATED package J. M. WEHRLE L. STANLEY BEACH WEHRLE & BEACH FURNITURE AND UNDERTAKING VICTOR Victrolas and Records BRUNSWIC Phonographs and Records - WILLIAMSVILLE, N. Y. Phones—Business 174. Residence 132 .*.*.*.*.*.*.*.*.*.*.*.*.*. :*::::::::::::::::::::: THE ARRON COOK BOOK 81 FRENCH DRESSING One teaspoon mustard, 1 teaspoon salt, 1 teaspoon sugar, 14 teaspoon pe- preka, 3 tablespoons vinegar, 6 tablespoons oil, juice of one lemon and a few grains of cayenne. - WESTERN SALAD One-half pound marshmallows, 1 can white cherries, 4% can pineapple, 44. pound walnuts meats 1 grapefruit (if desired), 4% pint heavy cream whipped, 2 tablespoons salad dressing; this amount serves 8 plates, can be made the day: before using. SWEET DRESSING FOR SALAD One-half cup sweet milk heated, beat together, 1 egg, 4 cup sugar and 1 tablespoon butter and stir into hot milk; cook until creamy, take from fire. and add / cup of vinegar, cool and pour over equal parts of chopped cabbage- and celery. - MRS. GEO. BASSETT SALAD-DRESSING sº One egg, 3 tablespoons sugar, 1 teaspoon flour, 1 teaspoon mustard (dry), 1 teaspoon salt, butter, size of walnut, 6 tablespoons vinegar, cook on stove un- til thickens, remove and when cold thin with cream or vaporated milk. MRS. D. MGALLISTER SALAD DRESSING (This will keep a year) One cup sugar, 6 level teaspoons of salt, 4 level teaspoons of mustard, 1 level teaspoon white pepper, mix dry until smooth, add whole eggs, 4 cups of thick sour cream, 2 cups of vinegar, cook in double boiler until creamy. Fine. - - MRS. S. A. MILLER. -- CUCUMBER SALAD Nine medium sized cucumbers, 3 large onions, slice, put in deep, dish in layer with salt between each layer, do not use to much salt; let stand 4 hours, drain thoroughly and add the following dressing: 1 pint vinegar, 1 oz. white mustard seed, 1 oz. black mustard seed, 14 oz. celery seed, 14 cup- olive oil, stir altogether, does not need much cooking, pour over cucum- bers and onions, stir together, keep sealed in tight jars. PERFECTION SALAD One envelope Knox Gelatine, 4 cup cold water, 4 cup vinegar, 1 pint boil- ing water, 1 teaspoon of salt, 1 cup finely shredded cabbage, }, cup sugar, juice of one lemon, 2 cups of celery cut small pieces, 14 cup sweet red peppers, finally cut; soak gelatine in the cold water 5 minutes, add vinegar, lemon juice, boiling water,sugar and salt, add all the other ingredients just before it hardens, serve on leaf of lettuce with mayonnaise dressing or broiled dressing. Give the growing children KNOX GELATINE 82 THE AEKRON COOK BOOK ***************************************************** THIS BOOK HAS BEEN GOTTEN UP TO HELP EVERYONE WHO WILL USE IT. IT CONTAINS TRUTHFUL FACTS THIS IS WHY WE BOUGHT ONE PAGE We only wish to tell the People that they can’t buy better Clothing, Furnishings, or Shoes, than we sell. They aren’t made. You can’t buy good quality, make and style for lower prices than ours. - Hart-Schaffner & Marx Suits. . . . . ". . . . . . . . . . . $30 to $65 Edisheimer, Stein & Co’s Suits. . . . . . . . . . . . . . $20 to $50 Edisheimer, Stein & Co’s Boy's Knee Pants Suits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5 to $28 Other good makes of Men's and Young Men's Suits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10 to $35 Knox Hats and Caps. . . . . . . . ". . . . . . . . . . . . . . $4 to $8.50 Other good makes of Hats and Caps. . . . . . $1.00 to $6.00 Ralston Shoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $4 to $14 Dayton Work Shoes . . . . . . . . . . . . . . . . . . . . . . . $3.50 to $8 Crossett Shoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9.00 ALWAYS UP-TO-DATE AND DOING BUSINESS CASH –Just One Price, But One Just Price–CASH R. E. ROBINSON 51–53 MAIN ST. AKRON, N. Y. ***************************************************** THE AKRON COOK BOOK 83 TOMATO SALAD A pretty salad is made by stewing a can of tomatoes until reduced one- half, with a bay leaf, six cloves, sprigs of parsley, and tablespoonful of each minced celery and onions, press through a fine sieve that will hold back all the seedsand to a pint of this add a third of a paper of Knox Gelatine that has soaked for ten minutes in cold water; cool in tiny egg cups, turn out and ser- ve in nests of lettuce with a spoonful of mayonnaise on top. Cool in a shallow dish and cut into dice it makes a handsome and delicious garnish for any sal- ad. SALMON AND CELERY SALAD One pound can pink salmon, 1 cup celery, 2 hard-boiled eggs, 3 tablespoons vinegar, 1 tablespoon butter, 3 egg yolks, 1 teaspoon dry mustard, 14 teaspoon salt, 1 cup whipped cream ; pick contents of can of salmon into shreds and pour over the juice which is in the can ; cut a cupful of celery very fine, and chop 2 hard-boiled eggs very fine, pour over all this a mayonnaise made as fol- lows: Boil 3 teaspoons vinegar and 1 tablespoon butter, pour on beaten yolks of 3 eggs, add one teaspoon dry mustard, 14, teaspoon salt, and when cool, add 1 cup whipped cream for omit ingredients for mayonnaise and use any salad dresing. NEW MANHATTAN SALAD Dissolve a package of Lemon Jell-O in a pint of boiling water and 2 table- spoonfuls vinegar; while it is cooling, chop one cup of tart apples, 1 cup of English walnuts, 1 cup of celery, and season with salt; mix these ingredients and pour over them the Jell-O ; cool in individual molds, and serve with may- onnaise dressing on crisp lettuce leaves, garnished with pimentos or radishes. NUT SALAD Equal portions of celery and English walnuts cut in small pieces or chop- ped ; use for a dresing 3 eggs, "2 cup sugar, 1 teaspoon dry mustard, 1 teaspoon salt, less than 14 teaspoon cayenne pepper ; beat thoroughly and stir very carefully in 8 tablespoons boiling vinegar; cook until thick like custard, not to long or it will curdle; when ready to serve, to a sufficient quantity of the dressing add an equal amount of whipped cream ; mix the celery and nuts with plenty of dressing, reserving a little for the top as it is served. SALAD DRESSING Four tablespoons butter, 1 teaspoon each of flour, salt and sugar, 1 heap- ing teaspoon of mustard, aspeck of cayenne, 1 cup milk, 4 cup vinegar, 3 eggs, let butter get hot in sauce pan, add flour, stir until smooth, being careful not to brown, add milk and boil up, place sauce pan in another of hot water; beat eggs, salt, pepper, sugar and mustard together and add vinegar; stir this into the boiling mixture and stir until it thickens like soft custard, which Will be in about 5 minutes; set away to cool and when cool bottle and keep in cool place. This well keep for two weeks or longer. MERS. LOTTIE HOAG Give the growing children KNOX GELATINE ‘84 THE AKRON COOK BOOK SALADIDRESSING NO. 2 Heat 1 pint very weak vinegar, stir together 1 tablespoon sugar, 3 eggs (yolks of 6 are nicer), beat until perfectly smooth, 2 tablespoons butter, 1 of flour, 1 of mustard, 1 teaspoonful salt; stir this together, pour boiling vinegar over it and cook until thick like custard. MRS. MABEL BELI, NORWEGIAN SALAD Cook separately until tender, green peas, tiny carrots and Speghetti broken into small pieces; mix in the proportion of about one-third each with mayon- naise or cream dressing: serve on a delicate lettuce leaf with a bit of season- ing and you will have a delicious salad. - BUTTERFLY SALAD Use pineapples, oranges, dates, cherries and pimentos and lettuce, arrange in lettuce leaves, using dates for the body, a cherry for head, strips of pim- entos for the feelers and for the wings use one slice of pineapple cut in half and inserted, place section of orange in the top, dot with Salad dressing. - MRS. MAY BURDICK - NUT SALAD One package of Knox Gelatine, dissolve in pineapple juice, when it begins to thicken add nut meats and 1 cup of whipped cream, mold in brick form and slice ; if preferred the cream may be left out and served on top. - MRS. MAY BURDICK POTATO SALAD - Slice good sized dish potatoes, small onion, 2 fresh cucumbers. Dress- ing—Four eggs, 1 teaspoon mustard, 1 teaspoon salt, little pepper, 1 cup of cream, sweet or sour, 1/2 cup vinegar ; beat all together and cook until thickens, stir all the time; let get cold before mixing with potatoes. MRS. LILY C. RALPH JAPANESE SALAD First boil 1 cup rice and let cool, 1 cup rice a little salt, 1 tablespoon of onion chopped fine, 1 tablespoon parsley chopped fine, 2 tablespoons green pep- pers chopped fine, 4 tablespoons celery chopped fine, 12 cup mayonnaise dress- ing. Dressing–1 egg, 1 teaspoon Coleman's mustard, 2 tablespoons sugar, but- ter 4 size of egg, 5 tablespoons vinegar, 3 tablespoons water, a little sugar, but- MRS. J. C. MURPHY SALAD DRESSING NO.1 Two-thirds cup weak vinegar, 1 egg or yolks of 2, 1 teaspoon cornstarch, % teaspoon mustard, 2 teaspoons sugar, pinch cayenne pepper, A, teaspoon salt butter size of hickory nut; cook in double boiler until thick, when cold thin with cream ; is unexcelled for potatoe and nearly all fish salad ; the dressing without cream will keep for months. MRS. JOHN H. PRICE: KNOX GELATINE makes a transparent, tender, quivering jelly. - THE AKRON COOK BOOK 85 SANDVVICHES CHEESE SANDWICHES Three dill pickles, 4 hard boiled eggs, 1 can pimentos, 2 packages Neifche- tel cheese or cream cheese, 1 cup cooked mayonnaise dressing, chop pickles, eggs and pimentos fine and mix with cheese lastly with mayonnaise. CHEESE SANDWICHES Take yolk of 1 hard boiled egg, rub it smooth, add 1 tablespoon melted butter, 4% pound grated cheese, salt, cayenne pepper and dry mustard to taste; mix well and moisten with water to proper consistency, spread thinly over slic- ed bread. - MYIRTLE HAM SANDWICHES Cut bread very thin, butter lightly, put on it a good layer of finely chop- ed cold boiled ham, lay another piece of buttered bread on top. MRS. LOTTIE DAVIS CHICKEN SANDWICHES Finely chopped almonds mixed with cold boiled chicken, cut in tiny pieces, season to taste with salt and pepper and moisten with a little cream until you have a paste that will spread nicely; use with thin slices of either brown or white bread. - __ CATSUPS CELERY SAUCE Six heads celery, 4 of cauliflower, 4 red peppers, 4 tablespoons flour, 1 tablespoon tumeric, 2 tablespoons celery seed, 1 teaspoon red pepper, 1 quart brown sugar, 2 quarts vinegar; chop celery and cauliflower, put in strong brine over night, drain and add chopped peppers; mix mustard, sugar flour, tumeric, celery seed together, put vinegar on to boil and when it boils add sugar, flour, etc.; wet with a little water, boil all together once and bottle. MRS. EMMA TUTTLE PLUM CATSUP Five pounds plums, cooked and put through Colandar, add 2 pounds Sugar, 1 pint vinegar, 2 level tablespoons cinnamon, 1 tablesooon cloves, cook until thick, adding spice just before taking from stove. - MRS. J. L. WILDER TOMATO CATSUP - One-half bushel of tomatoes, 8 small tablespoons salt, 4 good tablespoons cinnamon, 4 good tablespoons allspice, 2 good tablespoons of cloves, best to use whole spices, cook this all together good, let stand over night in crocks, in morning rub through sieve, add one tablespoonful of white pepper, 1 quart of vinegar, 3 cups of sugar, or more to taste, 4 teaspoon cayenne pepper, cook until thick. MRS. S. A. MILLER KNOX GELATINE is one dessert for all appetites. Stº - THE ARRON COOK BOOK PICKLES AND RELISHES PICKLED BEANS One peck butter beans, cook as for table use, 3 lbs. sugar, 4 cup ground mustard, 1% cup flour, 1 teaspoon tumeric, 1 teaspoon celery seed, 2 qts, vine- gar; cook until thick and pour over beans, after they have been drained per- fectly dry : salt to taste, heat up and put into cans. - MRS, CHAs. BLACKMORE - CGRN SALAD - Two dozen sweet corn, 1 large head cabbage chopped fine, 4 red peppers, 4 large onions, 2 lbs. sugar, 2 tablespoons Colman's mustard (be sure to use Coleman's) 1/2 cup salt (scant), 2 qts. vinegar, 3 tablespoons celery seed, cook all together 45 minutes; this will keep 2 years. MIRS. W. C. SHAFER SLICED CUCUMBER PICKLES One quart sliced cucumbers, 1 large onion, 1 green pepper chopped fine, sprinkle with salt and let stand over night and in morning drain, then add 1 cup of brown sugar, 1 teaspoon of white mustard seed and a little black pep- per, 4 teaspoon of tumeric powder, 20-cloves, 1 teaspoon celery seed, add vinegar to cover and heat to scalding, heat and can. MRS, LAVINA PIERCE PICKLES Pour boiling water over the cucumbers and let them stand over night; wipe dry and put them in the following pickle: 1 gallon vinegar, 1 large cup sugar, 1 large cup horseradish cut fine, 1 small cup salt, 3 tablespoons of ground mustard, small piece of alum. MIRS. M. M. STAGE. SOUTHERN PEPPER HASH One large cabbage, 9 sweet peppers, 2 red peppers, 1 hot red pepper, 1 ounce mustard seed, 6 stalks celery, chop above fine and mix well, adding vinegar, brown sugar and salt to taste. BORDEAUX SAUCE - One quart green tomatoes sliced, 2 cabbages, 5 onions, 1 small red pepper chopped fine, two-thirds tablespoons tumeric powder, 34 tablespoons white mus- tard seed, }, tablespoon whole allspice, 1 teaspoon celery seed, 1 cup sugar, 2 tablespoons salt, 1 quart vinegar, boil 20 minutes and can ; this recipe makes two quarts. - PICKLED BEETS For a quart of cooked beets add 1% cups vinegal', '2 cup sugar, 1 teaspoon salt, let boil for time, then add sliced beets, let boil 5 minutes and can. MRS. J. L. WILDER KNOX GELATINE is clear and sparkling THE ARKIRON COOK BOOK S7 - UNCOOKED CHILI SAUCE One peck ripe tomatoes, 8 onions, 5 red peppers, 4 bunches celery, 1 cup salt, 3% cup sugar, 2 tablespoons Coleman's mustard, 1 qt. vinegar, chop to- matoes and onions and cover with half of the salt, let stand 24 hours, drain well and add the rest of the salt and other ingrerdients, take seeds out of peppers, chop celery and peppers very fine. MIRS. W.M. MOORE. STRING BEAN RELISH - One peck beans, 2 lbs. brown sugar, 14, cup Coleman's mustard, 1/2 cup flour, 1 tablespoon tumeric, 1 tablespoon celery seed, 3 pints vinegar, 1 table- spoon salt, boil : boil beans in salted water until tender, drain, put into above mixture, then put into jars or crock. MRS. E. W. BUCKLEY PICKLED PEARS Two cups vinegar, 1 cup water, 1 cup brown sugar, 14 lb. mixed whole spices, 1 ounce juniper berries, put spices and berries in bags and boil in syrup; steam pears 20 minutes, put into cans and pour on syrup. PEPPER RELISH Two dozen green peppers, sweet, 1/3 doz, red peppers, sweet, 8 large on- ions, chop all fine and pour boiling water over, let stand 10 minutes, pour off and pour on more boiling water and let stand this time 5 minutes, drain and add vinegar enough to cover , 3 cups of sugar, 3 tablespoons salt, boil 15 minutes and seal. MRS. D. McALLISTER CUCUMBER RELISH w Twelve large green cucumbers, 4 green peppers ( sweet) 3 onions, chop all together fine, add 2 cup salt and let stand over night, drain in colander 2 hrs. add 1 cup sugar, 4. cup grated horseradish, 2 tablespoons white mustard seed, 1 tablespoon celery seed, mix all together and cover with cold vinegar; put in- to jars and cover with paraſin. MRS. J. L. WILDER SWEET CHUNK PICKLES Place in strong brine for three days as many cucumbers as desired, then soak in clear water three days; cut in chunks, drain oved night and heat up in equal parts of vinegar and water, drain one hour ; for seven pounds of cul- cumbers take 3 lbs. Sugar, 3 pints vinegar, 1 teaspoon each allspice, cinnamón and cloves; boil vinegar and spices together and turn on pickles, boiling lot for three monings succession. - - PEAR CHIPS Take 8 pounds pears, peel and core them, chip them up, take 2 lemons, chop fine, rejecting seeds, 14 pound preserved ginger, 4 pounds sugar, mix well in a crock and let stand over night; in the morning let boil }% hour, then pour into pint cans or jelly glasses. MRS. R. C. BROWNLEE KNOX GELATINE is one dessert for all appetites. 88 THE AKRON COOK BOOK MUSTARD PICKLES One quart each small cucumbers, large cucumbers sliced, green tomatoes sliced, and smal onions, 1 large cauliflower and 4 green peppers cut fine; make brine of 4 quarts of water and 1 pint of salt; pour it over the mixture of vege- tables and let them soak 24 hours; heat to scalding point and then drain off the liquid ; mix 1 cup flour, 6 tablespoons ground mustard seed, 1 tablespoon tumeric with enough vinegar to make smooth paste, then add 1 cup Sugar and sufficient vinegar to make 2 qts in all ; boil this mixture until it thickens and is smooth then add vegetables and cook until well heated through. MRS. HARRY RICHARDS DESSERTS PINEAPPLE FLUFF 1 pint Pineapple cut up in small pieces Mix the juice with 4 pound marsh mallows cut up, let stand from morning till night. When ready to serve mix with 1 cup cream, whipped : serves 12 sherbet glasses. —AIRS. JOHN H. PETERSON STRAWBERRY SPONGE - % ounce of Knox gelatine, 14 cup of cold water, 14 cup of hot water, 1. cup of Sugar, juice of 1 lemon, 1 cup of strawberry juice and pulp, 3 egg whites. Soak the gelatine in the cold water and dissolve in the hot water ; add sugar, stir until dissolved, then strain into a dish standing in ice water; when cool, add the strawberry and lemon juice and beat until light, then beat in gradually the whites of the eggs, beaten light, and continue beating until the mixture will hold its shape. Have ready a chilled earthen or agateware bowl lined with Strawberries; cut the berries in halves and dip them in melted Knox gelatine, and they will adhere to the bowl: turn the sponge into the bowl. Serve, turned from the bowl and garnished with whipped cream and whole Strawberries. NEW STYLE BAWARIAN CREAMS The Bavarian creams made from the following recipe are “new style” in their simplicity and economy and their piquancy of flavor No sugar, cream or eggs are used in these delightful dishes, but only whipped Jell-O and fruit juices (the fruit itself only when particularly desired.) PINEAPPLE BAWARIAN CREAM Dissolve a package of Lemon Jell-O in a half pint of boiling water and add a half pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of shredded pineapple if you wish. Serves from 9 to 12 persons. Use other finuit juices if desired. KNOX GELATINE is clear and sparkling THE AKRON COOK BOOK 89 THE “PLAIN.” JELL-O DESSERT Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a mould and put in a cold place to harden. When set turn out on a plate. - Be sure to use Jell-O, with the name Jell-O in big, red letters on the package. -- - - NUT FRAPPE One-half envelope Knox Sparkling Gelatine, 4 cup cold water, 14, cup sugar, 1 cup cooked pineapple and strawberries, 1 cup cream, 34 cup milk, white of 1 egg, 1 cup chopped nuts. Soak gelatine in the cold water 5 minutes and dissolve over hot water; add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg; when cold, add the pineapple and strawberries which have been chopped in smal pieces, also the chopped nuts; serve ice cold in Sherbet glasses. º MAPLE SPONGE One envelope Knox Sparkling Gelatine, 1% cups cold water, 2 cups brown or maple sugar, Ø cup hot water, whites of 2 eggs, 1 cup chopped nut meats: soak gelatine in cold water 5 minutes, put sugar and hot water in sauce pan, bring to boiling point and let boil 10 minutes; pour syrup gradually on soaked. gelatine; cool and when nearly set add whites of eggs beaten until stiff and nut meats, then dip in cold water and chill; serve with custard made of yolks of eggs, sugar, a few grains of salt, milk and flavoring. - - BAKED BANANAS Eight bananas, 1% tablespoons melted butter, 1 tablespoon flour, 12 cup granulated sugar, juice of 14, lemon, cinnamon '4, teaspoon, slice 4 bananas in buttered baking dish ; add /, the same, slice the 4 remaining 4 bananas and remainder of same, bake 2 hour slowly. - MRS. IDONALD H. BELL Memorandum The KNOX ACIDULATED package contains flavoring and coloring. 90 THE ARKERON COOK BOOK CONSERVES RHUBARB CONSERVE Three pounds rhubarb cut fine, 3 pounds sugar, juice of two lemons, 4. pound almond meats, cook 20 to 30 minutes before adding the nut meats, add grated rind of lemon and juice of 1 orange, cook 20 or 30 minutes longer; seal while hot. - - MRS. J. L. WILDER CURRANT CONSERVE Five pounds currants, 5 pounds sugar, 1 poundrasins seeded and chopped, 2 oranges; place the peel in cold water and let it come slowly to the boiling point (to remove bitter taste) then drop : Squeeze oranges on Sugar, add the other ingredients; let it heat up slowly and boil 20 minutes. - MRS. ED. PARKER TOMATO MARMALADE Seven pounds tomatoes, 5 pounds sugar, 2 oranges, 3 lemons; cook lemons, cut up fine until skin is tender and put in with the oranges, cut fine; cook toma- toes about 1 hour first and if watery about 14 hours, then add lemon and or- anges and little by little stir in sugar. - RHUBARB AND BERRY CONSERVE Three quarts berries, 5 quarts rhubarb, 5 pounds sugar ; cook down until thick. MRS. M. B. MEAD GRAPE CONSERVE - Five pounds of grapes, 3 pounds of sugar, 1 pound of walnut meats, 2 pounds of raisins, cook same as any other conserve. CHERRY CONSERVE - Five pounds of cherries, 1 pound of raisins, 3 oranges, 1 cup of chopped nuts; cook together for 20 minutes and add 5 pounds of Sugar, and cook until it jellies. - MERS. W. B. BRIGGS PINEAPPLE CONSERVE - Three quarts of currants, 3 oranges, grated rind of one, 3 pounds of sugar, 1 cup of chopped pineapple; scald and strain currants; put in pineapple, and boil 20 minutes, then add sugar and oranges; boil up hard and put in glasses. - MRS. E. TUTTLE PLUM CONSERVE Five pounds of pitted plums or prunes, 5 pounds of sugar, 4 oranges, us- ing grated rinds of two, 2 boxes of raisins, 15c worth walnut meats; cook un- til thick. - MRS. F. CHENEY Where recipes call for Gelatine use KNOX GELATINE. CANDY AND ICE CREAM - ICE CREAM One pint milk, scald and cool then add 1 heaping cup sugar, 1 tablespoon flour, mix; 2 eggs well beaten ; cook till thick as cream and when cool put in 1 pint of whipped cream, flavor with vanilla, when strawberries are used put in more sugar. MRS. B. A. NEWMAN FUDGE - - One cup sweet milk, 2 cups granulated sugar, piece butter half as large as an egg, 2 square chocolate: boil twenty minutes, or until hardens when drop- ped in cold water ; remove from the stove, add teaspoon vanilla and stir until the syrup is very smooth : turn ito a well greased pan and when hard ºut into Squares. MAPLE PANOCHE - Grate 1 pound maple sugar, add 1 cup milk, stir over the fire until the sugar is dissolved, then boil until the syrup forms a soft ball when dropped in water; take from the fire, stir for a moment until it begins to thicken, then add hastily 4, pint pecan meats and turn the mixture into square greased pan; when partly cold mark into small squares with greased knife. CRACKER JACK l'op the corn and after removing the hard and unpoped kernels pour into a deep bowl; add some nut kernels, boil until the syrup cracks in cold water, 1 cup molasses, 2 cups sugar, 1 tablespoon butter, 2 tablespoons vinegar; take from fire, add 4 teaspoon soda, beat briskly and pour over popcorn and chop- ped peanuts; this is enough syrup for three quarts of popped corn. MIR.S. C. H. TWINN - - CHO.COLATE CARAMEL Melt together 2 pounds brown sugar, 2 pound chocolate broken small, with a teacup water : boil until it hardens when dropped into water, then add 2 teaspoons of vanilla and 2 tablespoons butter: turn in buttered pans and mark into Squares. - EVERTON TOFFEE Take 2 cups molasses, 1 pound moist sugar, and half pound butter : cut the butter up in small pieces so that it can melt quicly, put it in the sauce pan, then add the molasses and then the sugar, stir it slowly with knife over a clear fire, and when everything has become thick and of a nice brown color. drop a little into a cup of cold water: if it becomes crisp the toffee is done, and should be poured into a buttered plate. KNOX GELATINE makes a transparent, tender, quivering jelly. 92 THE AKRON COOK BOOK COCOANUT CANDY r Use equal quantities of loaf sugar and grated cocoanut; add enough milk to the cocoanut to moisten the Suagr; put it to boil and stir almost constantly : when the candy begins to turn into sugar stir in he cocoanut as quickly as possible; pour into buttered dishes; cut while warm with a buttered knife. - VANILLA PULLED CANDY Two cups granulated sugar, 1 cup boiling water, 14 cup butter, 4 cup vinegar ; boil until it will harden in water ; then add 1 tablespoon vanilla and put to cool on buttered tin ; when cool pull. CHOCOLATE CREAMS Two cups pulverized sugar, 14, cup cream, boil 5 minutes, but Sauce pan in pan cold water to cool, add 1 teaspoon Vanilla, and stir ; make into balls; when cold dip into melted chocolate. - - FRENCH DAINTIES Two envelopes KNOX Acidulated Gelatine, 4 cups granulated sugar, 1% cups boiling water, 1 cup cold water ; soak the gelatine in cold water 5 minutes, add the boiling water; when dissolved add the sugar and boil for 15 minutes: divide into two equal parts; when somewhat cooled add to 1 part 12 tea- spoon of the lemon flavor found in separate envelope, dissolve in 14, teaspoon Water, and 1 tablespoon lemon extract; to the other part add / teaspoon ex- tract of cloves; pour into shallow tins that have been dipped in cold water : let stand over night; turn out and cut into squares ; roll in fine granulated or powdered sugar and let stand to crystallize: vary by using different flavors. and colors, and adding chopped nuts, dates or figs. - - Memorandum Where recipes call for Gelatine use KNOX GELATINE. THE AKRON cook Book 93. Miscellaneous TABLE OF WEIGHTS AND MEASURES A teaspoon of regulation size holds 60 drops. 3 teaspoons liquid equal 1 tablespoon. 4 tablespoons liquid equal %, gill or 4 cup. 2 gills equal 1 cup. 2 cups equal 1 pint. 4 cups (2 pints) equal 1 quart. 4 cups flour equal 1 pound. 2 cups butter equal 1 pound. % cup butter equal 4 pound. 2 cups granulated sugar equal 1 pound. 2 cups milk or water equal 1 pound. 2 cups chopped meat equal 1 pound. Nine or ten eggs (without shells) equal one pound. 2 tablespoonfuls butter equal 1 ounce. - 2 tablespoons sugar equal 1 ounce. 4. tablespoons liquid equal 1 wineglassful. 4 tablespoons flour equal 1 ounce. HINTS A grain of salt will often make cream whip. Benzine rubbed on the edges of a carpet is a sure preventative of moths. Hot salt and water will thoroughly clean matting and not discolor it. Salt will remove the stain caused by egg, when applied dry with a soft cloth. - - - - Fish may be scaled much more easily by first slipping them into boiling water for a minute. To remove white stains from furniture, equal parts vinegar, sweet oil and spirits of turpentine. - - To remove an object from the eye, drop a flax seed in the eye. The object will adhere to it and remove the cause. An ounce of pulverized borax put into a quart of boiling water and bottled for use will be found invaluable for removing grease spots from woolen. Cuts and burns are shorn of their terriors when the glue or mucilage are handy and ready for use. Apply at once, it closes up the cut and cools the burn. - GRAPE JUICE To 3 quarts of grapes add 1 pint of water ; heat to boiling point and cook slowly for 15 minutes; skim if needed, turn into jelly bag and squeeze hard ; to 1 quart of juice add 1 cup sugar ; put on and heat to boiling point then seal; do not let it boil as it spoils the flavor. MRS. J. L. WILDER KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. 94 THE ARERON COOK BOOK USES OF BORAX Sprinkle blankets, furs, etc., with borax, do up tight. It will keep off moths. - One-half teaspoon borax, 1 quart water. Rub the scalp. Rinse. Borax water for sponging silk or wool goods. Springle places infested with ants with borax. Put borax under edge of carpets to keep bugs away. MRS. H. H. NEWTON HOW TO WHIP JELL-0 If you have never whipped Jell-O and know nothing about the process, you will be glad to know that it is as simple a matter as whipping thick cream. Begin to whip the jelly while it is still liquid–cold but not yet congealing- and whip till it is of the consistency of thick whipped cream. Use a Dover egg-beater and keep the Jell-O cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum quart measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water. Add cream or whatever else goes into the dessert after—not before—whipping the Jell-O. The whipping process more than doubles the quantity of plain Jell-O, so that when whipped one package of Jell-O serves twelve persons instead of six. SALTING BEEF For 100 pounds of beef use 4 quarts of salt, 4 ounces of salt peter, 1 pint molasses, water sufficient to cover, put on hot. MRS. H. D. ROBINSON SURE REMEDY TO EXTERMINATE ANTS - Dissolve 12 teaspoon of tarter emetic and 1 teaspoon sugar in 2 table- spoons water; place where ants are bothering ; they will soon disappear; add more water as it evaporates. / MEATS AND FISH TO SERVE Foast beef, beef loaf, Hamburg steak, veal and beef croquettes, pork chops stuffetd and baked, round steak stuffed and baked, fried ham, broiled ham, ham stuffed and baked, lamb chops, leg of lamb, pot roast, veal steak, veal chops, liver and bacon, sausage, fish, beef stew, veal stew, corned beef, dried beef, hocks, creamed lobster, creamed oysters, creamed chicken, creamed tuna fish, creamed mushrooms, salmon, Sardines. - Timbales may be filled with creamed mushrooms, creamed tuna fish, creamed lobster, creamed oysters, creamed chicken, creamed dried beef. To freshen smoked ham or salt pork put in sweet or sour milk the night before and let stand till ready to use, rinse in clear water, dry and fry. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. THE AKRON COOK BOOK - N CARL J. GIFFORD Furniture and Undertaking | VICTROLAS A kro n. - C 1 are n cle WS ~/ TO OBTAIN BEST Results In Cooking And Baking Only The Best SPICES AND FLAVORING Compliments of EXTRACTS DR. J. L. WILDER. Should Be Used Veterinarian - AKRON, N. Y. HILLIGAS PHARMACY Where You Get The BEST Of All AKRON, N. Y. - ****, *, T! • Akre, c 2. beak - 2. - 350eº A k - ºver- º - - * º, - º .96 THE ARRON cook Book INDEX - Page BREAD AND BISCUIT.S. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33-39 cAKEs ........................................................ .....61-75 Catsups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 *CANDY AND ICE CREAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91-92 COOKIES ........................................................ . . . .41-45 consPRVEs .......................................... ............ 90 DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88–89 EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........... 31 FILLINGs AND ICINGs........................ - - - - - - - - - - - - - - - - - - - - - - 77 Fish AND oystERs..... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27–29 ERITTERS . . . . . . . . . . . . . . . . .......................................... 75 FRIED CARES AND DOUGHNUTS . . . . . - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 39. MEATS . . . . . . . . . . . . . . . . . . ....... ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15–25 MISCELLANEOUS.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93-94 PIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4749 PICEOLES AND RELISHES. . . . . . . . . . . . . .............................. 86–88 PUDDINGS AND SAUCEs............................................ 51-59 SALADS AND DREssINGs.......................................... 79-84 SOUPS . . . . . . . . . . . . . . . . . . ‘. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 SAND WICHES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 - VEGETABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-13. Press of The Akron (N. Y.) Journal, J. C. Murphy, Printer. -