THE upropºſe
COOK BOOK
- - by the LADIES AID SOCIETY of the
- South Park Presbyterian Church
- NEWARK, NEW JERSEY
| IC)2O
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THE CAPITOL
IRONING MACHINE
“THE MACHINE THAT IS OPERATED BY FOOT”
It is not a mangle but a practical machine to do a
wide range of ironing work.
There is no hard work to do with the Capitol, noth-
ing in fact but to guide the work into the machine.
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All movements of
the roll and motor
are controlled by a
foot lever leaving
two hands free at
all times to guide
the materials into
the machine.
There are no hand
adjust me n tºs to
make, no springs
to adjust or any
other mechanical
skill required. It
is perfectly simple
and simply perfect.
Write or phone us and let us show you how this ma-
chine will pay for itself in time and labor it saves.
We also handle a full line of Household appliances.
those that experience has proved to be the most reliable
and efficient.
ELECTRIC WASHING MACHINES
ELECTRIC VACUUM CLEANERS
ELECTRIC SEWING MACHINES
Jas. McEwan & Co.
488 BROAD STREET
NEWARK, NEW JERSEY
-
GAS RANGES, ETC.
“McEwan Service goes with every Article sold in this Store”
Only
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UP-TO-DATE RECIPES
Salt Mackerel, Codfish
Fresh Lobster
Sold Direct to Families Through
Mail Orders, Delivery Charges
Prepaid
For your own Never sold to
to ble dealers
gº § * º
º º §§ --- º:
Send Coupon below
For Davis latest descriptive list of Gloucester fish.
You'll appreciate how easy and convenient it is to
order freshly packed seafoods right from Davis of old
(; loucester. -
DAVIS GLOUCESTER Fish
IRECT from the fishing boats,” is highly
D endorsed by the Ladies' Aid Society of the
South Park Presbyterian Church. Many
of its members get their fish from Davis right
along. If you like mackerel that are tender, fat
and juicy, codfish that are thick-flaked and ten-
der, or lobster as crisp and fresh-tasting as
though picked right from the shell, let Davis sup-
ply you. Send your name now for descriptive
list of Gloucester fish. Your satisfaction is guar.
anteed or your money is gladly refunded.
Clip Here for
Descriptive Fish List
FRANK E. DAVIS CO. FRANK E. DAVIS CO.
800 Central Wharf,
Gloucester, Mass.
800 CENTRAL WHARF
Please send me your
latest Fish Frice List.
GLOUCESTER, MASS. Nanne
Street
City … State


B UP-TO-DATE RECIPES
|
-
“Never Do to be Without
Jell-O’”
As Tommy finished the Jell-O dessert
at dinner mamma remarked, "That's the
last of the Jell-O in the house,” and he
proceeded to the kitchen to enter an order
for more.
“Never do to be without Jell-O." Tommy
SayS.
Good idea, too, for with Jell-O in the
house you have something to rely on in
time of emergency and
all other times.
Any woman can make
a dozen or more differ-
ent kinds of dishes from
each of the six flavors
of Jell-O, which are:
Strawberry, Raspberry,
Lemon, Orange, Cherry,
Chocolate.
Send for the 1920
Jell-O Book, which con- \sº
- - nºn-
tains some new recipes Uſ"ii LL.
for popular dishes. Jºº.
THE GENESEE PURE
FOOD COMPANY
Le Roy, N.Y., and
Bridgeburg, Ont.
© 1922, ºne genesee ºne ºcco coºrººz.














UP-TO-DATE RECIPES
º-
F.
IEE EDſ IDſ JEEEE EEE
SOUTH PARK PRESBYTERIAN CHURCH
Broad Street at Clinton Avenue.
SOUTH PARK MEMORIAL CHAPEL
South and Dawson Streets.
GEORGE CLARK VINCENT,
Minister.
CHARLES F. BUCKLEY,
Director of Church Activities.
REGULAR SERVICES
Sunday
Community Bible Classes for men and women.
Morning Church Service.
Chapel Sunday School.
Church Sunday School.
:00 P. M. Young People's Social Hour with light supper.
0
-0
;
00 M. Young People's Society Christian Endeavor.
M. Evening Church Service.
Monday
8:00 P. M. Meeting of Boy Scouts.
Tuesday
8:00 P. M. Prayer and Fellowship Service in Church Parlors.
Wednesday
- 7:30 P. M. Meeting of Camp Fire Girls.
Thursday
8:00 P. M. Older Boys’ Club.
8:00 P. M. Older Girls' Club.
Ladies' Missionary Society
Meets Second Wednesday of the Month at 2:45 P. M.
Ladies' Aid Society
Meets First Wednesday of the Month at 3:00 P. M.
Community Parties are held once each month from October to May.
Mºunty Forum, auspices Men's Club, once each month from November
to May. -
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D - UP-TO-DATE RECIPES
| THATCHER
TWIN FIRE
Combination Coal and Gas Range
*"I"Y LE --A **
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WV 1'.' H H U L L.
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tº ......, ºr, ºn 1 .. - -
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Inches Inches Top-Ins. Inches nches - Inches - " *
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FEW SPECIAL FEATURES
Centre action gas oven, swing down broiler rack, pull-out gas oven
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polished. Patented adjustable push button flash lighter. Ventilating draft
check. Write for Special Catalogue
THATCHER FURNACE CO.
133-135 West Thirty-fifth Street, New York

UlD - TO - DATE
Cook Book
IC)2O
Compiled and Published
by the LADIES AID SOCIETY
of the
South Park Presbyterian Church
NEWARK, N. J.
&


INDEX TO RECIPES
NATIONAL NEWARK & ESSEX BANKING
COMPANY
New Jersey’s Oldest and Largest Bank
Established 1804
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PREFACE
A | *H E Ladies' Aid Society of the South
Park Presbyterian Church warm-
ly extends its sincere appreciation
to the many friends who have
kindly contributed their favorite
and tried recipes to this volume.
A hearty expression of thanks is due also to the
advertisers for their interest and co-operation. The
most liberal patronage is requested on their behalf.
It is the hope that every housekeeper who may
become the owner of a copy of this collection of
recipes may find the contents a veritable treasure.
Then the Ladies' Aid Society will feel that it has
been amply rewarded for the labor devoted to the
publication of the Up-to-Date Cook Book.


UP-TO-DATE RECIPES
“Perfect” Coal and Gas Range
Number 188
“WHERE HOME HAPPINESS STARTS”
This Range occupies no more space than the ordinary
coal Range, and has facilities for burning Gas and Coal
separately or together. -
Two larger sizes have separate lower ovens for gas
and coal.
Richardson & Boynton Co.
260 FIFTH AVENUE, NEW YORK CITY


SOUPS
Soups
MOCK BISQUE SOUP.
One-half can tomatoes, one quart milk, one-third cup butter, one
tablespoonful cornstarch, one teaspoonful salt and little pepper, one salt-
spoon soda. Stew the tomatoes until soft enough to strain easily. Boil
the milk in double boiler. Cook butter and cornstarch together in a small
saucepan, adding enough of hot milk to make it pour easily. Stir in care-
fully into the boiling milk and boil ten minutes. Add salt and pepper
and strained tomatoes. Add saltspoon of soda to tomatoes before
straining. Serve very hot with croutons.
JULIE WARD HEALY.
CLAM SOUP.
Twenty-five clams chopped, add juice and two quarts water, boil one-
half hour, then add butter and flour rubbed together and boil. Have
ready in tureen three eggs beaten, pour over this one pint of milk previ-
ously boiled, then pour over soup and serve.
Miss CoRDELIA Ross.
CREAM OF CORN SOUP.
One can corn, one pint boiling water, one pint milk, one slice onion,
two tablespoons butter, two tablespoons flour, one teaspoon salt, few
grains pepper. Chop the corn, add water, and simmer twenty minutes,
rub through a sieve, scald milk with onion, remove onion, and add milk
to corn. Bind with butter and flour cooked tºgether. Add salt and
pepper. An egg may be added or not. If egg is added it must be beaten
and gradually diluted with some of soup, then stirred into remainder of
soup and served immediately.
MRS. H. R. Eustis.
CREAM OF PEA SOUP.
One pint of milk, two cups peas, fresh or canned; two tablespoons
butter, one slice onion, two cups water, one teaspoon salt, one-eighth
teaspoon white pepper, two tablespoons flour. Cook peas in water until
tender enough to press through a sieve, leaving only the skins in the
strainer. There should be two cups of stock after straining. Add water
if necessary to make this quantity, add milk. Melt butter, add flour,
cook five minutes. Add stock and seasonings, stir until it boils. Strain
if necessary and serve hot.
MRS. H. R. EUSTIs.
CONSOMME.
Three pounds beef (lower part of round), one pound marrow bone,
three pounds knuckle veal, one quart chicken stock, one-third cup each,
carrot, turnip, celery (diced), one-third cup sliced onion, two teaspoons
butter, one teaspoon salt, one teaspoon peppercorns, three quarts cold
water, three sprigs thyme, one sprig marjoram, two sprigs parsley, one-
half bay leaf. Method: Cut beef in one-inch cubes. Brown one-half in
marrow fat. Cut remainder of meat in small pieces. Put in kettle with
cold water. Stand one-half hour. Heat slowly to boiling point. Simmer
three hours. Remove scum as it rises. Add chicken stock and simmer
two hours. Cook carrot, turnip, onion, celery in butter for five minutes.
Then add to soup with rest of condiments. Cook one and one-half hours,
strain, cool quickly, remove fat and clarify. Serve clear always.
MRS. H. R. EUSTIS.
UP-TO-DATE RECIPES
Good Cooking is a Good Start
But You Need Flowers for the
Finishing Touch
Of course you've noticed, many
times, how much flowers add to
a meal.
How much more tempting a
table is, with a bit of color, and
the fragrance of fresh cut
blooms.
But have you ever stopped to
think that you can have flowers
for your table from early Spring
to late Fall.
It's easy!
A collection of perennials from
the Sign of the Tree, will give
you blooms for cutting, from the
Dwarf Iris of April, to the hardy
Chrysanthemum of October.
All you need do is set out the
plants, anywhere about the place
—along one edge of the vege-
table garden, if there's no room
elsewhere.
Year after year, they'll bloom
in a constant succession, provid-
ing an abundance of flowers for
table decorations.
We have a “Ten Set” (ten
different plants) for Succession
of Bloom, that we deliver, pre-
paid, for $2.75.
Add another set of ten (all
different from the former) espe-
cially good for cutting, for the
same price.
Then, too, there's our Ten-Set
of Herbs (sage, savory, tarragon,
and the like), which will add to
the cook's delight. $2.50 brings
the Ten—many season's season-
ing of all sorts!
Order any of these three ten-
sets now, for planting this fall.
Then you'll get full returns, next
sunliner.
And ask for our Ten-Ten Fall
catalog, which we'll gladly send
on request. Or better still, come
in and get acquainted with us,
and with all the goodly things
here at the Sign of The Tree.
It's only a few minutes' ride in
that car of yours, and you're al-
ways welcome.
Jºliºs Roehrs Co.
At The Sión of The Evergreen Tree
Box 14 Rutherſord N.J.
º:

SOUPS
CREAM OF POTATO SOUP.
Three potatoes (medium), one quart milk, two slices onion, two
tablespoons flour, one and one-half teaspoons salt, one-quarter teaspoon
celery salt, one-eighth teaspoon pepper, few grains cayenne, one tea-
spoon chopped parsley, two tablespoons butter. Cook potatoes in boiling
salted water until soft, rub through a strainer or potato ricer. Scald
milk with onion, remove onion and add milk slowly to potatoes. Thicken
by adding the flour, which has been mixed with cold water, until smooth.
Thin it out with a little more cold water and add to soup, stirring until
thickened. Boil five minutes. Add butter and seasoning and serve with
Imperial sticks.
MRS. H. R. EUSTIS.
TOMATO SOUP WITHOUT STOCK, MILK OR CREAM.
One can tomatoes or one quart fresh-cooked tomatoes, one pint hot
water, four tablespoons butter, three tablespoons cornstarch, six cloves,
one slice onion, one teaspoon celery salt or one teaspoon salt and sprig
of celery cooked in the soup, few grains pepper, one tablespoon sugar.
Cook water, tomatoes, onions and cloves together for twenty minutes,
add the butter, stir in the cornstarch, wet to a smooth paste with cold
water; boil soup until clear, and season.
MRS. H. R. EU ST1S.
TO CLEAR SOUP.
Use whites of eggs slightly beaten or raw lean beef finely chopped.
Let soup get perfectly cold, then remove fat. To each quart of stock use
white or shell of one egg without beating, place over a slow fire; beat
constantly with Dover beater until it boils. Simmer for five minutes.
Strain through flannel bag and serve at once. Never squeeze bag. This
may be sealed with fat and kept in a cool place for some time.
MRS. H. R. EUSTIS.
WHITE SOUP STOCK.
Four pounds knuckle veal, two quarts cold water, one teaspoon salt,
one blade maise, one-half teaspoon peppercorns, one onion, two stalks
celery. Method: Wipe meat, remove from bone and cut in small pieces.
Put meat, water and seasonings in kettle. Heat gradually to boiling
point, skimming frequently. Simmer four or five hours and strain. If
scum has been carefully removed and soup is strained through double
thickness of cheesecloth, stock will be quite clear.
MRS. H. R. EUSTIS.
QUEEN VICTORIA'S FAVORITE SOUP.
One cup cold roast chicken, minced; one pint chicken stock, one cup
light cream, three hard cooked egg yolks. Method: Heat the chicken in
the broth, which should be well seasoned, add the cream, let come to
boil, and thicken with egg yolks sifted fine.
MRS. H. R. EUSTIS.
RICE AND CABBAGE SOUP.
Three cups shredded, half-cooked cabbage, butter, Parmesan cheese,
two quarts stock, one-half cup rice. Method: The half-cooked cabbage
should be cut in strips and fried in butter. Wash the rice and boil till
tender in the stock, which should be very well seasoned. Add the cab-
bage; let them boil together for a few moments, and pass freshly grated
Parmesan cheese when served.
MRS. H. R. EUSTIS.

UP-TO-DATE RECIPES
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Established 1857
AWNINGS
Flags, Decorations, Tents
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349 Plane Street
Newark, N. J.
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WE REPAIR
Auto Truck Covers, Awnings, Body Belts, Canvas Covers,
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Hand Bags, Harness, Horse Slings, Instrument Cases, Mail
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Straight Jackets, Tents, Trunks.
Do not throw away any article made of leather or can-
vas. If not too far gone we can repair and save you money.
Buying cheap merchandise is like stopping the hands of
the clock to save time.


SOUPS
BOUILLON-BROWN STOCK.
Five pounds lean beef from middle round, two pounds marrow bone,
three quarts cold water, one teaspoon peppercorns, one tablespoon salt,
one-third cup each carrot, turnip, onion, celery, cut in dice. Method:
Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup
kettle and soak in water thirty minutes; brown remainder in hot frying
pan, with marrow from marrow bone. Put browned meat and bone in
kettle. Heat to boiling point; skim thoroughly, and cook at temperature
below boiling point five minutes. Add seasonings and vegetables, cook
one hour, strain and cool. Remove fat and clear. Serve in bouillon
Cup S.
MRS. H. R. EUSTIs.
CELERY SOUP.
One head celery, one pint water, one pint milk, one tablespoonful
chopped onion, one tablespoon butter, one tablespoon flour, one-half tea-
spoon salt, one-half saltspoon pepper. Wash and scrape celery, cut in
small pieces, put into one pint of boiling salted water, and cook until very
soft. Mash in the water in which it was boiled. Cook the onion with
milk in a double boiler, and add it to the celery. Rub through a strainer
and put it on to boil again. Cook butter and flour together in small
saucepan until smooth and stir into boiling soup. Add salt and pepper,
boil five minutes. Serve very hot. - -
JULIE WARD HEALY.
MARROW BALLS FOR SOUP.
Take marrow from marrow-bone. Warm it and strain. Put one
cup of bread crumbs in a bowl, add salt, pepper, one spoonful of chopped
parsley and a little nutmeg. Pour marrow with a little melted butter on
crumbs. Stir in the unbeaten yolks of two eggs and beat. Beat whites
of two eggs, and stir in lightly. Make into balls, boil in the soup five or
six minutes or until they rise to the top. A little juice of onion is an
addition. If when mixed they seem too soft, add a teaspoonful of flour.
MRs. GEO. B. Swain.
CLAM CHOWDER.
Thirty large clams chopped fine, use the liquor. Put in kettle and
add (chopped fine) two onions, ten potatoes, one can tomatoes, three
tablespoonfuls butter, four quarts of water, salt and pepper to taste.
Cook five hours. If preferred try out six slices of salt pork and use
instead of butter. -
Miss CoRDELIA Ross.
TOMATO PUREE.
Add to one can tomatoes one pint of stock, one bay leaf, one sprig
of parsley, one stalk of celery, one pepper corns, and a teaspoonful of
sugar. Simmer until the tomato is soft. In another saucepan put a
tablespoonful of butter. When hot add a sliced onion, and fry nut brown.
Add a tablespoonful of flour and cook, but not brown. To this mixture
add enough of the tomato to dilute it, then mix it well with the rest of
the tomato. Add salt. Strain through a fine sieve. Heat again and
serve quickly. -
CLAM BISQUE.
Twenty-five clams, remove dark part, chop remaining part very fine.
To this add one quart of water, a lump of butter, a sprinkle of pepper.
Let it boil about five minutes. Mix a teaspoonful of flour wet with cold
water and a cup of milk. Add this last. Let it boil up once. If allowed
to boil too long it will curdle. Add salt if needed.
10 UP-TO-DATE RECIPES
PAROW
FOR PRESERVING & WASHING
GENERAL HOUSEHOLD USE
STANDARD OIL COMPANY
Incorporated in New Jersey
NEWARK NEW JERSEY
Eggs in Powdered Form
Pure fresh eggs. Eggs without the water.
Keeps indefinitely. Convenient. Eco-
nomical.
Use it in place of eggs for all purposes,
except boiling and frying.
Ask for It at Grocers
Empire Baker's Specialty Co.
71 Barclay Street New York





FISH AND OYSTERS
11
TOMATO SOUP (Canned).
To one basket of tomatoes, cut up and put in kettle, add two green
peppers, twelve onions fried in a little dripping, two stalks of celery, two
bay leaves, two quarts water. Boil all thirty-five minutes. Strain and
add one and one-half cups sugar, eight tablespoons salt, sixteen table-
spoons cornstarch mixed with a little water. Boil all ten minutes. Seal
in jars for use at any time. When serving add to each pint of soup one-
half cup of milk or cream and boil until smooth.
MRs A. ARCHIBAL.D.
MUTTON BROTH.
Cut two pounds neck of mutton in small pieces. Add two quarts of
water. Heat slowly and simmer three hours. Then strain and remove
fat. Add half cupful diced onion, one tablespoon barley, carrot and
celery. Season well. Thicken a little with flour, when vegetables are
done. Add one teaspoonful of chopped parsley and serve.
ASPARAGUS SOUP.
Boil one quart of asparagus, cut in inch lengths, in one quart of
water until tender. Rub through a colander and return to the water in
which it was boiled. Heat one pint of milk, stir into it one tablespoon of
butter rubbed with one teaspoon of flour, and cook a few minutes.
Season and pour into asparagus. When boiling hot serve at once.
POTATO SOUP.
Boil six or seven potatoes in two quarts of water. Take potatoes
out, mash, season and return to the same water, with pepper, salt, an
ounce of butter and one quart of sweet milk.
MRs. H. S. CRANE.
Fish
WAYS OF COOKING.
The manner in which fish sould be cooked depends generally upon
the size. A large fish should be boiled or baked; a small one broiled or
fried. In preparing fish for cooking, as little waste as possible should
be used, and the fish carefully dried with a cloth. In boiling, the fish
should be wrapped in a piece of thin muslin or cheese cloth, and plunged
into boiling water, well salted. Half a teacup of vinegar in the water
corrects the muddy taste of some fresh water fish without imparting any
acidity. Spices and a few cloves will add to the flavor of boiled fish.
CLAM CHOWDER.
One slice of salt pork cut in small pieces and fried, or piece of
butter size of a walnut, let brown, add two quarts of boiling water,
two small onions, cut up fine, three sprigs parsley, five or six small
carrots, three or four potatoes, two good-sized tomatoes. Cut in small
pieces and add to the boiling water, let boil one and one-half hours.
Put two dozen hard-shell clams in separate saucepan. Let boil. Take
all the scum off. Add to the chowder. If you wish you can cut the
hard part of the clams off, and chop them very fine before adding to
the chowder. Let all boil for one-half hour. About ten minutes before
serving take crackers and roll fine, add to the chowder, just to thicken
it a little, salt and pepper. Some people prefer to season with thyme.
MISS MATILDA BAKER.
12
UP-TO-DATE RECIPES
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Sailor Suits
Dresses, Rompers, etc.
WM. E. WRIGHT
A two-yard piece trims any
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Collar, cuffs and yoke.
White or Navy, Red, Light
Blue, Alice Blue, Pink
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Another sewing room labor
saver made by the makers of
WRIGHT’S BIAS FOLD
TAPE -
WRIGHTS
E-Z TRIM
Send for Booklet About Its Many Uses
WM. E. WRIGHT & SONS CO., Manufacturers
315-317 Church Street, New York City
Joshua Brierley
Mortuarian
1017 BROAD STREET
Neujark, N. J.
8973 Market
JAMES G. BRIERLEY









FISH AND OYSTERS
13
CLAM CHOWDER.
Boil three medium size onions in two quarts water, add four pota-
toes (cut like dice), and little parsley, one pint clams or one dozen cut
fine, salt, pepper and small bowl of tomatoes, butter size of small egg.
Clams must boil twenty minutes. C. E. M.
CREAMED OYSTERS.
Put a quart of oysters on to boil in their own liquor. As soon as
they come to a boil, drain through colander. Put two cups of milk on
to boil in a double boiler. Rub one tablespoon of cornstarch into one
tablespoon of butter, and add to boiling milk. Stir until it thickens, then
add oysters, salt, pepper and mace. Stir until throughly heated, then
Serve.
MRs. E. VAN DoREN.
BAKED SALMON.
One can salmon. Remove skin and bones and divide into two por-
tions. Put one portion in baking dish, add a layer of bread-crumbs,
season with salt and pepper, add balance of the salmon and another
layer of bread-crumbs and bits of butter on top. Pour over enough
milk to not quite cover and bake in hot oven until brown.
Mrs. SchENck.
CLAM PIE. -
One slice of salt pork cut in small pieces and fried brown. Boil four
or five potatoes, when done drain water off in a bowl. Two bunches of
clams, wash, drain and cut off some of the black ends. Grease dish, put
in a layer of potatoes cut up, then a layer of clams and so on. Season
with pepper and salt. Pour over the browned pork with some of the
potato water. Put the crust over top, with a cut or two in it to let out
steam. Bake in a hot oven until brown. Crust–One pint of flour, small
one-quarter teaspoonful of baking-powder, a little salt, one-half cup lard,
mix with water, roll out as if for meat pie.
Miss MATILDA BAKER.
CREAMED CLAMS.
Drain and chop fifty clams, season with pepper, put two ounces of
butter in a saucepan; when it bubbles, add two tablespoonfuls of flour,
and one-half pint clam liquor and clams, cook about two minutes, then
add one-half pint boiling cream, take from fire, season and serve. Clams
must be freshly opened. - -
MRs. J. K. M.
SALMON LOA.F.
One can salmon, one cup bread-crumbs, two eggs, one-half cup milk,
salt and pepper, parsley and lemon juice. Mince salmon, add crumbs,
milk, eggs and seasoning, mix well, put in double boiler, steam or bake
thirty minutes.
BROILED FISH.
First clean the fish. Wash and dry on clean fish towel kept for this
purpose only. Use a double wire broiler, and grease well. Put the
thickest edge of the fish next the middle of the broiler, and always broil
the flesh side first, as the skin burns easily. Cook the flesh side until it
is brown. Time varies according to thickness of fish. Turn often. The
fire should be hot and clear. Spread with butter, salt and serve with
parsley, chopped, or water cress. Garnish with lemon, sliced, and
parsley, and tomato or tartare sauce. Mackerel, bluefish, whitefish are
split and broiled. Cod, halibut and salmon in fillets or steaks.
JULIE WARD HEALY.

14
UP-TO-DATE RECIPES
“R. & R.”
BONED CHICKEN
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FISH AND OYSTERS
15
BROILED MACKEREL WITH BLACK BUTTER.
Take some mackerel, open and remove the bones, spread a little
butter and sprinkle pepper and salt. Place the fish on a gridiron and
broil over a clear fire. Put a pat of butter in a saucepan and stir it over
the fire, until it is richly browned, then squeeze in some lemon juice.
Place the fish on a hot dish, arrange some sprigs of parsley around, pour
over the butter and serve very hot.
By special permission of OscAR Tsch IRKY,
The Waldorf-Astoria, New York City.
OYSTERS AND MACARONI.
Boil four ounces of macaroni in plenty of boiling water twenty
minutes. Then cut it into pieces about one inch long. Put a layer of this
in the bottom of a baking-dish, then a layer of oysters, sprinkle with
salt and pepper and a few bits of butter, then another layer of macaroni,
and so on until all is used, having the top layer macaroni. Wet with the
liquor of the oysters, sprinkle the top lightly with grated cheese or bread-
crumbs and bake in a moderate oven twenty minutes. Serve in the dish
in which they are baked.
MRS. A. W. SWAIN.
OYSTER COCKTAIL.
Two dozen small oysters, one tablespoonful horseradish, one-half
teaspoonful tabasco sauce, one tablespoonful vinegar, two tablespoonfuls
lemon juice, one tablespoonful tomato catsup, one-half teaspoonful salt.
Mix and place on ice for an hour.
Mrs. C. Edwin YouNo.
CREAMED COD.
Boil and mash six good-sized potatoes, add one egg, a gill of milk,
salt and pepper to taste and beat until light. Pick and scald one pound
of boneless salt cod, strain and scald again. Now press fish until dry.
Put one large tablespoon butter in a frying pan and add two tablespoons
flour. Mix and add one pint of milk. Stir till it thickens and add pepper
to taste. Grease a pudding mold and line bottom and sides with the
potato. Add the cod to the cream and fill the centre. Cover the top
with potato and bake a nice brown. It may be served in the dish it was
baked in or turned out.
FISH BALLS.
One cup salt cod, two cups diced potatoes, one egg, one teaspoonful
butter, few grains of pepper. Wash fish in cold water and flake in fine
pieces. Cook fish and potatoes together in boiling water until potatoes
are done. Drain and mash, add butter, pepper and beaten egg. Beat all
together thoroughly. Drop the mixture by spoonfuls into smoking hot
fat. Drain on soft paper. Serve with tomato sauce if desired.
MRs. E. M. VAN DoREN.
LOBSTER NEWBURG.
Rub together one teaspoonful of cornstarch with a teaspoonful of
butter. Add the yolks of two eggs, pinch each of ground mace, nutmeg,
cayenne pepper, salt, and a very little yellow rind of lemon. Stir all
until smooth. In a double boiler have a scant pint of cream or milk hot.
Pour in the above mixture and stir until quite thick. Have ready the
cut meat of a lobster weighing three or four pounds, not using the green
part. Pour over it three tablespoonfuls of sherry, add to the hot sauce,
and when scalding hot it is ready to serve. This is a liberal allowance
for six persons.
MRS. C. EDWIN YOUNG.


UP-TO-DATE RECIPES
Young Women's Christian Association
53 Washington St., Newark, New Jersey
Classes in
MILLINERY-Learn to make your own hat and be able to use some of
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DRESSMARING—The making of a garment often costs more than the cost
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COOKING—If you are a good cook you have one of the most important
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MASONS’ MATERIALS
2nd Wharf Below Centre Street
NEWARK, N. J.

FISH AND OYSTERS
17
CODFISH BALLS.
To one-half pound salt codfish soaked over night add seventeen
medium-sized mashed potatoes. Chop fish fine and add it to the hot
mashed potatoes. Add one well-beaten egg and one tablespoon of
butter. Let cool and then mold into balls. Drop in basket, put into
* lard to fry. This quantity makes about twenty-five medium-sized
DallS.
MRS. G. H. Robins.
ESCALLOPED OYSTERS.
Put a layer of bread-crumbs in a baking-dish, then a layer of oysters,
alternate this way until dish is full. Melt one tablespoonful butter, cook
in it one tablespoonful flour, thin with one teacup of milk or cream.
Let cook until mixture thickens, then pour over the oysters, add a little
pepper. Place in oven fifteen minutes or so until brown and cooked
through.
FRICASSEED OYSTERS.
Put in a saucepan one tablespoonful butter, and when melted add one
heaping tablespoonful flour and stir until smooth. Add one cup of
oyster liquor, and when it comes to a boil add one quart of oysters
(drained). Season with three-fourths teaspoonful salt and a trifle of red
pepper (nutmeg if liked). When the oysters curl on the edges they are
done. Then stir in an egg which has been thoroughly beaten, and in a
minute pour the fricassee over hot crackers.
MRs. E. VAN DoREN.
SCALLOPED OYSTERS.
Pint oysters. Take oysters from juice. Put cracker-crumbs in small
baking dish, then oysters, then crackers. Add salt, pepper and little
butter. Top layer crackers. Heat juice, add one-half teacup water and
strain on oysters in basin. Bake one-half hour.
H. N. CLARK.
SPICED OYSTERS.
One quart oysters, one-half cup vinegar, one teaspoon salt, eight
whole cloves, eight whole pepper corns, two blades mace. Heat oysters
in their own liquor until edges curl. Drain oysters and to the hot liquor
add the vinegar and spices. Cook five minutes and pour over oysters.
Serve very cold with a few slices of lemon added.
ANTotnette LookER.
OYSTER STEW.
One quart oysters, one quart milk, one tablespoonful butter, rolled
crackers to thicken, salt and pepper to taste, put milk in granite vessel
and oysters and strained liquor in another vessel, not tin. Bring milk to
scald, not boil; heat oysters and liquor very hot, but not scald. Add
rolled cracker-crumbs to scalded milk. Pour oysters in heated tureen.
Add milk, butter, etc., and serve.
MRS. W.M. P. WARD.
OYSTER FRITTERS.
Mince one dozen oysters fine, then strain and measure the liquor and
add sufficient milk to measure one cup. Place in a bowl and add one
and one-half cups of flour, one teaspoon of baking powder, one egg, one
tablespoon of finely minced parsley, one teaspoon of salt and one-half
teaspoon of white pepper. Beat to mix and then fry in hot fat like
fritters. Drain on a napkin and serve.
18
UP-TO-DATE RECIPES
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MEATS AND MEAT SUBSTITUTES
19
MOULDED FISH.
Chop fine one and one-half pounds of raw halibut. Add one cup of
milk, yolks of two raw eggs (not beaten), one-half teaspoonful of salt,
one-half teaspoonful of pepper, one teaspoonful of corn starch, little
cayenne or paprika, little chopped onion and one-half cup of thick cream
(beaten stiff); mix well. Put in buttered mold. Set in pan of hot water
in oven and bake until firm.
SAUCE.
Mix and cook together three tablespoonfuls each of butter and flour.
Add one cup of cream and one-half cup of milk. Season to taste. When
sauce is thick and smooth put around fish and serve at once. Add hard-
boiled egg, chopped fine, to sauce if desired.
JANE G. Swain.
CODFISH BALLS.
Soak one cup of codfish over night in cold water. Then drain, pick
fine, cut two cups of raw potatoes in small pieces, boil all together, drain
off water, add a little rich milk, a lump of butter, two eggs beaten light.
Season. Whip with silver fork until light. Roll in small balls and fry
in hot lard.
SCALLOPED SHRIMP.
One can dry shrimp chopped with one cup of dried bread or cracker-
crumbs, two small onions, six stalks of celery, a little parsley, cayenne
pepper and salt, one tablespoonful of melted butter, cream or milk to
thin. Chop onions, celery and parsley, cook in a little lard until onions
are soft. Take from the fire and add to rest of ingredients and cook
all together for two or three minutes. Put in buttered baking dish, cover
with bread or cracker crumbs and bits of butter. Bake in oven about
half hour.
MRs. Victor DECKER.
Meats and Meat Substitutes
THE THREE CHIEF METHODS OF COOKING MEATS.
1. Application of intense heat to keep in the juices; suitable only
for portions of clear meat where the fibres are tender. This is the short
method; it aims to keep all the juices within the meat. EXAMPLES:
Broiling and roasting, boiling and frying.
2. Meats are put in cold water and cooked at a low temperature;
suitable for bone, gristle and the toughest portions of the meat, which
for this purpose should be divided into small bits. This is a long, slow
method employed for the purpose of getting all, or most of the juices
out. EXAMPLES: Soup stock, broths, beef tea.
3. A combination of methods 1 and 2, which consists of searing and
then stewing the meat, is suitable for cuts that are neither very tender
nor very tough. Because of the long cooking required there is danger of
the meat being rendered tasteless, unless first seared in hot fat, or
plunged into boiling water to seal the juices. EXAMPLES: Stewing
and braising.


20
UP-TO-DATE RECIPES
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MEATS AND MEAT SUBSTITUTES
21
PORK TENDERLOIN ROLLS.
Wipe tenderloins, cut in thin slices, pound with mallet until one-
quarter inch thick and cut into pieces two and one-half by one and one-
half inches. Roll, and wrap around each piece a slice of bacon. Trim-
mings may be rolled up inside and fasten roll with skewer. Put in a
dripping pan and brown quickly in hot oven; sprinkle with salt and
pepper, and bake forty-five minutes, basting occasionally.
MRS. H. R. EUSTIS.
SPANISH SAUCE.
Two tablespoons fine chopped, lean, raw ham, two tablespoons
chopped celery, two tablespoons chopped carrot, one tablespoon chopped
onion, salt and pepper, one-quarter cup butter, one-quarter cup flour,
one and one-third cups brown stock, two-thirds cup stewed or strained
tomatoes. Method: Cook ham and vegetables with butter until butter
is well browned; add flour, stock and tomatoes, cook five minutes. Then
strain. Season with salt and pepper.
MRS. H. R. EUSTIS.
BAVARIAN VEAL CHOPS.
Place in a stew-pan six loin pork chops with a sliced onion, six
slices carrot, two cloves and a few peppercorns, one ounce of butter and
enough boiling water to cover. Cook slowly until meat is tender. Drain,
season with salt and pepper, dip in egg, roll in flour and saute in pork
fat until brown. Serve on platter with boiled macaroni mixed with
soubise sauce.
For Sauce.—For sauce, use two tablespoonfuls of butter, one cup of
the water in which chops were cooked, salt, pepper, and bring to boiling
point. When thickened, add one-half cup cream or milk, and a puree of
boiled onions, two cups sliced onions being sufficient for this.
MRS. H. R. EUSTIS.
VEAL LOAF.
Three and one-half pounds of the finest part of a leg of veal chopped
fine, a good slice of salt pork chopped very fine, a piece of butter the size
of an egg, six small crackers, two eggs, one tablespoonful of salt, one
tablespoonful pepper, a little grated nutmeg. Work all together in form
of a loaf. Rub bits of butter over the top. Grate over this bread or
cracker crumbs. Place in the oven in pan with some water. Baste often.
Bake two hours. Serve cold.
LAURA. E. ANTHoNy.
VEAL CROQUETTES.
Chop fine cold roast veal. In a teacup of water put a small tea-
spoonful of celery seed and a teaspoonful of grated onions, two large
tablespoonfuls of butter melted. Let this boil; then add three or four
small crackers pounded and put to the veal with one egg; salt, pepper
and nutmeg. Dip in egg and cracker and boil in fat.
LAURA. E. ANTHoNy.
POT ROAST.
Four pounds rump of beef; put a little suet in the pot, add one onion,
three whole cloves, salt and pepper. Brown the meat. When brown add
one pint water, cover and cook slowly three hours. Thicken gravy and
strain.
FLORENCE BELL.
22
UP-TO-DATE RECIPES
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Telephone
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Mulberry 1976
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Sewing Machine Co.
Manufacturers of
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23 ACADEMY STREET Near Broad Street NEWARK, N. J.
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MEATS AND MEAT SUBSTITUTES
23
STEWED LAMB.
Three pounds lamb from shoulder. Cut up one onion and brown
nicely; add a little water. Let this cook off, and add more if needed.
Thicken gravy and serve.
FLORENCE BELL.
LAMB CHOPS EN CASSEROLE.
Buy chops from a neck of lamb cut three-quarters inch thick. Cover
four chops with sauce made of the following: Sauce.—Four tablespoons
butter or dripping from top of kettle, browned; six tablespoons flour
cooked in fat until browned, two cups broth or boiling water, one-half
teaspoon salt, one-half teaspoon paprika; one teaspoon beef extract.
Cover and let cook three hours or until tender; skim fat from top of
sauce. Then add one cup each cooked peas and stringless beans and
part of a carrot cut in strips and cooked tender. When all are hot serve
in casserole or arrange each service at last minute in individual cas-
seroles and send to table.
- MRS. H. R. EUSTIS.
Left-Overs
BREAD BOXES.
Cut a stale loaf into three-inch cubes, cut out centres of each, leav-
ing sides one-quarter inch thick. Butter lightly and brown on all sides
in oven. Fill with creamed veal or chicken.
CREAMED VEAL.
Two cups veal, two tablespoons butter, three tablespoons flour. Cook
thoroughly. Add one-half cup stock, one cup cream or rick milk, one-
half teaspoon salt, dash paprika, one teaspoon kitchen boguet or grated
nutmeg. Add chopped veal.
MRS. H. R. EUSTIS.
TIMBALES OF CHICKEN, FISH OR LEFT-OVER MEAT.
One pint chicken chopped fine, two tablespoons butter, two table-
spoons bread crumbs, one-half cup chicken stock, one tablespoon
chopped parsley, salt and pepper, two eggs, well beaten. Melt the butter,
add the bread crumbs, then the stock, let boil, then add the chicken,
parsley, salt and pepper and the eggs. Bake in buttered timbale moulds
filled to two-thirds their height twenty minutes. Let the moulds stand
while cooking on a trivet or thick fold of paper in pan of hot water.
Serve with the following sauce: Four tablespoons butter, one table-
spoon chopped onion, one tablespoon carrot, one bit bay leaf, salt and
pepper, one sprig parsley, four tablespoons flour, one pint stock.
MRS. H. R. EUSTIS.
COTTAGE PIE.
Cook remnants of cold roast lamb or veal, cut in thin slices, in stock
made of trimmings and bones, reinforce by chicken bones and remnants
of uncooked meat, if at hand, until tender. Season with salt and pepper,
and turn into a baking dish. For a pint of meat with cup or more of
broth, have ready about three cups of mashed potatoes, season with
salt and pepper and thoroughly beaten with butter and a little cream.
Spread a layer of prepared potato over the meat, then put the rest on
with a pastry bag and star tube. Brush over the potato with the yoke
of an egg, beaten and diluted with a tablespoon of milk. Set the dish in
the oven to brown the edges of the potato, then serve at once.
MRS. H. R. EUSTIS.
24
UP-TO-DATE RECIPES
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MEATS AND MEAT SUBSTITUTES
25
ROYAL SCALLOPS.
One cup chopped cold ham or cold meat, three hard-cooked eggs,
one tablespoon chopped parsley, one tablespoon chopped pepper or
pimento, one cup thin white sauce, buttered crumbs. Mix together the
ham, parsley and peppers, then add eggs which have been cut in pieces.
Mix all with the white sauce; pour into a buttered baking dish and
cover with buttered crumbs. Bake until the crumbs are browned.
MRS. H. R. EUSTIS.
BROILED PORTERHOUSE STEAK.
Have steak cut an inch or more thick. Wipe it clean. Grease the
broiler. Broil over a clear, hot fire, turning as often as you can count
ten. Cook four to six minutes to retain juices of meat, according to
thickness. This applies to loin lamb chops also. -
- JULIE WARD HEALY.
CHICKEN STUFFING.
Take the heart, liver and gizzard of a fowl, chop fine, season to
taste and mix with boiled rice worked up with a little butter. Stuff the
chicken with this.
By special permission of
OscaR Tsch IRKY,
The Waldorf-Astoria, New York City.
BEEF JELLY.
Prepare some beef tea with very little if any salt, and without adding
water. Place an eighth of an ounce of gelatine in a saucepan with a little
cold water and soak it; let it stay there until sufficiently swollen; then
place on the fire and boil until dissolved. Take the beef extract when
nearly cold, add the gelatine, stir well and allow it to become well set.
By special permission of
OscaR Tsch IRKY,
The Waldorf-Astoria, New York City.
VEAL LOAF.
For family of six persons. One pound of veal, one pound of pork,
one pound of beef, finely chopped; one egg, two cups bread crumbs
moistened with milk, one cup milk, one tablespoonful salt, one table-
spoonful pepper, butter size of an egg; mix thoroughly; make into two
rolls, placing bits of suet on top. Bake one and three-quarters or two
hours.
L. MoREHouse
BEEF LOAF.
Take two pounds of hamburg steak, mix with half a cup of crumbs,
season with salt, pepper, onion juice; add two well beaten eggs, three
tablespoonfuls of sweet cream; form in a loaf, place in a deep pan, fill the
pan two-thirds full of boiling water, lay slices of bacon over the top;
then put peeled potatoes in to the pan and bake until the potatoes are
done. Serve with the gravy in the pan slightly thickened.
MRs. J. BRUCE HAY.
BEEF LOAF.
Two and a half pounds chopped beef (a juicy part), a sweet pepper
chopped with it; add one egg and a little cracker meal; knead into a loaf;
pour a can of tomatoes over it and lay a few pieces of bacon on top.
Bake about one hour.
LAURA. M. Hugh Es.
26
UP-TO-DATE RECIPES
W. F. Day & Bro.
CATERING
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899 BROAD ST.
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Lobsters, Soft Shell Crabs
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Telephones: Mulberry 15, 16, 17
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MEATS AND MEAT SUBSTITUTES
27
SPANISH BEEF LOAF.
Free one green pepper from seeds and put it through a meat chopper
with two pounds of round steak, half a pound of lean fresh pork and two
peeled onions. Add one cupful of bread crumbs, two tablespoonfuls of
chopped parsley, one tablespoon of tomato ketchup, seasoning, and milk
to moisten. Shape into a round, lay on a buttered tin, and strain over the
mixture a quart of stewed tomatoes. Put four slices of bacon on top,
and cook for one hour, basting with the sauce. Garnish with potato balls
and parsley.
TO FRY SAUSAGES.
Put the sausages in a cold pan on the back of the stove and gradually
bring to the front as they heat and fry until they are a light brown. All
sausages have a certain amount of water, and when they are put in a very
hot pan on a hot fire steam forms quickly, and it cannot escape until the
sausages burst. Frying them slowly gives the water a chance to cook.
Another way is to cover the sausages with cold water, boil up once, pour
it off and then start frying, putting a little butter in the pan to keep the
sausages from burning.
MRs. J. BRUCE HAY.
CHICKEN PATES.
Two cups of cooked chicken, one teaspoonful of butter, four table-
spoonfuls flour, one cup cream, one-half cup chicken stock, two table-
spoonfuls lemon juice, three-quarters teaspoonful Worcestershire sauce,
a little salt, a dash of cayenne. Melt butter, add flour, lemon juice, salt
and cayenne. When well blended, add chicken stock. Heat thoroughly,
add cream, boil one minute, then add chicken. When heated, add Wor-
cestershire and serve in hot pate shells.
LAURA. E. ANTHoNY.
HAM.
Wash ham in cold, weak borax water. Soak twenty-four hours. Put
in cold water and let it come to a boil slowly; skim. When it begins to
boil, add twelve cloves, twelve pepper corns, one bay leaf, two chopped
onions, a little celery, chopped carrot and turnip, one cup of vinegar or
one quart cider. Simmer, allowing one-half hour to every pound of ham.
LAURA. E. ANTHoNY.
JELLIED CHICKEN.
Boil until tender in enough water to cover, with whole spices, one
chicken. Remove when done, and let water boil down to one quart. Cut
the meat into small pieces, remove skin and gristle. To the water add
three-fourths of a box of gelatine, soaked; one tablespoon Worcestershire
sauce, salt and pepper to taste. Slice one hard-boiled egg. Put into a
square mould. Add minced chicken. Pour over it the strained liquor.
Stand in a cold place to harden.
CHICKEN TERRAPIN.
Make a sauce with two level tablespoonfuls of butter, two table-
spoonfuls of flour and one cup of cream (or half cream and half chicken
stock); season with salt and pepper. When boiling hot, remove from
the fire; add two well beaten eggs and one pint of chopped cold chicken.
Butter individual dishes, or one large baking dish; pour in the chicken,
spread crumbs on the top, add bits of butter and bake in a moderate oven
twenty minutes.
LAURA. E. ANTHoNy.
UP-TO-DATE RECIPES
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Wholesale Distributors
Headquarters: NEWARK, N. J.


MEATS AND MEAT SUBSTITUTES
29
BAKED LIVER,
Cut the liver in slices. Brown in butter with a little salt and two
dozen small onions. When almost cooked sprinkle with a little flour,
moisten with gravy, stock or water and a little vinegar. Let it simmer a
moment, then place the slices of liver around a baking dish, placing
onions in middle. Pour sauce over it, add a little cracker meal, butter,
and bake 15 minutes.
JANE G. Swain.
LAMB STEW WITH TOMATO AND RICE.
Boil tomatoes, about pint; put in about a pound of lean lamb cut in
pieces; when lamb is about half done put in two tablespoonfuls rice and
boil all together until tender. Season tomatoes with salt and an onion
if agreeable to taste. Be careful not to burn after rice is added.
MRs. Joseph S. VINson.
CHICKEN A LA KING.
Boil a chicken; when cool cut in thin slices; cut up a sweet pepper,
a small can of pimento (about 2), and a small can of mushrooms. Make
a rich cream, put in an egg and all ingredients. Before serving add
paprika and sherry wine.
LAURA. M. Hugh Es.
Meat Substitutes
SPAGHETTI AND ONIONS.
One package of spaghetti boiled in salted water, five slices of bacon
cut into inch pieces, four medium sized onions cut fine, one can Camp-
bell's Tomato Soup. Cook onions and bacon, then add soup. Place in
baking dish—alternate layers of spaghetti and the other mixture. Bake
or not, as you choose. Serve with grated cheese.
- MRs. A. ARCHIBAL.D.
RICE AND BEANS.
Soak overnight one pint of beans, cook until tender; add a teaspoon
each of salt, butter and onion (minced); put in baking dish, cover with
a cup of soft boiled rice and grated cheese and brown.
RICE HASH.
Into a saucepan put two tablespoons of fat. Allow to brown, turn
in one cup cold chopped meat and one and one-half cups cooked rice;
salt and pepper, Cover to let steam and cook through.
BAKED RICE AND TOMATOES.
Two cups rice, four cups tomatoes, two green sweet peppers, one
pound grated cheese, one-quarter cup melted butter, one teaspoon salt.
Cook rice. Rub tomatoes through a colander. Remove seeds and fibres
from peppers and chop. Mix all ingredients, saving about one-third of
the cheese for the top. Put in a buttered baking dish and bake in a
slow oven for two hours. This is a very nourishing dish and a full meal
in itself. -
Mrs. A. ARCHIBAL.D.

30 UP-TO-DATE RECIPES
SMITH and SMITH
Undertakers
“Home for Services” 160 CLINTON AVENUE
Telephone Waverly 1029
ELMER. D. WILSON
Electrical Contractor
Fixtures and Appliances
212 CLINTON AWE. At Elizabeth Ave. NEWARK, N. J.
FRANK GRIMM Telephone Louis Welcker
Mulberry 3780
GRIMM and WELCKER
French Bakery and Lunch Room
955 BROAD STREET NEWARK, N. J.
Wedding and Fancy Cake a Specialty
Fresh Bread and Rolls Three Times Daily

VEGETABLES
31
Vegetables
BOIL.
Peas in very little water.
String beans two hours, in a good deal water.
Spinach twenty minutes.
Beet tops one hour.
Potatoes twenty or thirty minutes.
Turnips sixty or eighty minutes.
Asparagus twenty-five minutes.
Green corn fifteen minutes.
Lima beans half an hour.
Cauliflower three-quarters of an hour.
POTATO STEW.
Use for this all remains of broiled steak, bones, etc.; cook slowly
until they separate. Cover this with large slices of potato (raw) and
steam (in same kettle with cover tight) for an hour, adding salt and
pepper, a bit of onion if you choose. When served most of the gravy
should be absorbed in the potatoes. -
M. H. Doug LAs.
SUNNYBANK BAKED BEANS.
Soak beans over night, boil tender, changing water once, parboil half
a pound salt pork and chop fine, have ready a large cupful of strained
tomato sauce well seasoned with onion juice, butter, salt and one table-
spoon sugar. Put a layer of minced pork in bottom of baking dish, then
one of beans, next some tomato sauce. Proceed this way until the dish
is full. Add a very little hot water. Cover closely. Bake two hours,
then uncover and brown. A vast improvement upon the conventional
pork and beans. -
Mrs. FREDERIck Mutz.
SWEET POTATOES (Southern Style).
Six potatoes, boil till nearly done. Peel and slice long wise one-half
inch thick. Put in baking dish in layers. Cover thickly with dark brown
sugar and bits of butter. Pour over a half cup boiling water. Cook in
hot oven twenty or thirty minutes. This will fill three-pint baking-dish.
MRs. EDNA YANCEy.
GLAZED SWEET POTATOES.
Wash and pare medium-size potatoes. Cut in halves. Boil ten
minutes. Drain, put in buttered pan. For Syrup–One-half cup brown
sugar, four tablespoons water, one tablespoon butter. Boil sugar and
water three or four minutes. Add butter. Baste potatoes with the syrup
and brush over them. -
EDNA PALMER.
RICE AND EGGS.
One cup of rice, five eggs, whipped; two tablespoons grated cheese,
one cup milk. Boil rice till the grain is tender and each stands alone.
Stir cheese in the milk. Beat this into the rice gradually. Stir over the
fire a minute. Pour the mixture into a greased pudding-dish. Bake in
good oven half an hour.
JANE Swain.
32
UP-TO-DATE RECIPES
If you glance over this worthy cook
book and finally sit down to heartily en-
joy the meal that you have selected from
it, you could make the maitre d’Hotel de
Ritz weep with envy.
And if you glance upon
BERTL’S FIVE JEWELRY WINDOWS
you imagine that you see a jewelry fairy-
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Diamonds of every description, each
piece personally selected, with careful
thought for beauty and refinement.
This and the reasonable price has made the name of
Bertl famous.
Serving three generations of satisfied customers is my
reference.
NORBERT BERTL
Diamond Expert and Jeweler
46 SPHING FIELD AVE. NEWARK, N. J.
The Berwick Hotel | The Robert Treat
Formerly the Continental SODA AND COFFEE SHOP
RE-CREATED
REFURNISHED
RENAMED Breakfast, Luncheon,
Dinner, Supper, Fancy
Things in Ices From
Superior Accommodations
the Soda Fountain
for Weddings, Banquets,
Receptions, Conventions
LUNCH AND DINE IN WSE:
THE H U N T R O O M §:º
º
Table d’Hote Dinner on Sundays,
$1.50
JAMES A. LEVIE DANCING
Manager || 4 to 6 and 6:30 to Closing


VEGETABLES
33
SCALLOPED TOMATOES WITH OKRA.
Put a layer of tomatoes in the pan, then a layer of onion sliced very
thin, then a layer of tender okra, then a layer of cracker-crumbs, butter,
pepper and salt. Add a thin layer of tomatoes on top with small cubes
of butter and a slight sprinkle of flour. Bake one hour in hot oven.
Very tasty.
MRs. GEO. BISSELL.
MACARONI WITH CHEESE.
Break one-half pound of macaroni in pieces and throw into two or
three quarts of boiling water, with a teaspoonful of salt. Boil rapidly
fifteen or twenty minutes. Take from fire and let macaroni stand in cold
water ten minutes. Then drain in a colander. Grease a dish, put a layer
of macaroni in the bottom. Sprinkle with grated cheese and a little salt.
Add another layer of macaroni, then cheese, and so on until dish is filled,
making the top layer of macaroni. Pour enough milk to nearly cover,
and bake in a hot oven three-quarters of an hour.
MRs. GEORGE. B. Swain.
BOSTON BAKED BEANS.
One quart pea beans, one onion, one-quarter pound salt pork
(corned), part fat and part lean; one teaspoonful salt, one teaspoonful
mustard (Coleman's), one-quarter cup molasses (Porto Rico), one tea-
spoonful of soda. Soak one quart of beans in cold water over night.
In morning put them in fresh cold water, and simmer till soft enough to
pierce with a pin. Be careful not to boil enough to break. Just before
taking them from fire add the soda and onion or bury the onion in the
pot. When soft, turn them into a colander and pour cold water through
them. Place in bean-pot. Pour boiling water over the pork; scrape the
rind and cut in half-inch strips. Bury the pork in the beans, leaving rind
exposed. Mix salt, mustard, molasses, and fill cup with hot water, and
when mixed, pour over the beans. Add enough more hot water to cover.
Keep covered until last hour. Bake eight hours in moderate oven in
Boston bean-pot.
(Miss). NELLIE A. HEALY.
SCALLOPED ONIONS.
Boil onions until very tender. Drain, put in a baking dish, season to
taste, cover with white sauce, sprinkle well with cracker crumbs, add
bits of butter. Brown in the oven.
M. M. BIGELow, J.R.
SCALLOPED POTATOES.
Slice raw potatoes thin, put a layer in the pan, dredge with flour,
little salt, pepper and butter, repeat until you have three layers. Add
one pint of cream and a cup of milk. Fill the pan within an inch of the
top of the potatoes. Cover and bake until tender, then remove the cover
and give thirty minutes to brown nicely in hot oven. This will make two
quarts.
MRs. Geo. Bissell.
POTATO PUFFS.
One cup mashed potatoes, one tablespoon flour, one-half teaspoon
baking powder, a pinch salt, two eggs beaten separately, the white added
last. Drop by teaspoonfuls into deep fat, and fry until golden brown.
Mrs. GEORGE Robinson.

34
UP-TO-DATE RECIPES
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fine draperies, rugs and furs—can all be kept
in absolute safety in our
Safe Deposit Vaults
Special Day and Night Service
Merchants & Manufacturers
National Bank of Newark
770 BROAD STREET
Telephone 5705–5706 Market
BEGEROW'S
Established 1871
F L O W E R S
946 BROAD STREET NEWARK, N. J.
THE ELITE OF NEW JERSEY RESTAURANTS
THE WASHINGTON
BROAD STREET AND WASHINGTON PLACE
NEWARK, N. J.
SUPPER DANCES THURSDAY AND
RESERVATIONS BY PHONE SATURDAY WITH
MARKET 4880 INGRAHAM'S LATEST CREATION

VEGETABLES
35
WILTED CAB.BA.G.E.
One-half cup vinegar, one-half cup water, salt and pepper. Pour
over the cut cabbage, stand on back of stove in earthen dish. When
cabbage is wilted pour off. Push cabbage one side, add (in the dish) a
lump of butter, beaten yolk of an egg and four spoons of cream. Heat,
but do not boil, until it is thick and creamy, then stir into cabbage. Can
be made from left-over boiled cabbage.
M. C. JoB Nson.
ESCALLOPED TOMATOES.
Scald and skin tomatoes, cut in large pieces and put in an earthen
dish, then a layer of bread-crumbs, slice of onion, salt, pepper, butter,
then a layer of tomatoes. Alternate till dish is full. Cover with bread-
crumbs, pepper, salt, butter and chopped parsley. Bake about three-
quarters of an hour.
BAKED EGGPLANT.
Select a good-sized, well-shaped eggplant (ripe). Cut in halves
lengthwise. Scoop out the inside leaving a half inch all around. Fill
with cold water while the filling is prepared. Put the eggplant pieces
in boiling water with an onion (small) a little parsley, celery, salt and
pepper (boiled macaroni or rice may be added). When cooked tender
mash with bread-crumbs to absorb moisture. While hot, fill the egg-
plant shells with mixture, adding grated cheese for the top, with dots of
butter and cracker-crumbs. Bake in hot oven until brown on top. Serve
in bed of parsley.
JULIE WARD HEALY.
PEAS AND CARROTS.
Chop carrots until nearly as small as peas, equal quantity, cook both
until tender and then put together, return to stove for a few moments,
adding butter and pepper and salt. Serve.
MRs. J. W. JoBNson.
ASPARAGUS WITH CHEESE SAUCE.
Asparagus tips (boiled until tender), buttered toast, four eggs (hard
boiled and quartered lengthwise). Place the tips and egg on toast. Pour
over following cheese sauce: Two tablespoons butter, melted and bub-
bling; stir in two tablespoons flour, add one cup milk, three-quarters cup
grated cheese, salt and pepper.
M. A.DELAIDE HEALY.
MASHED BAKED SWEET POTATOES.
Boil six potatoes (medium-sized) in salted water. Peel and mash
with butter and milk, put in baking pan and brown in oven.
BAKED CHEESE POTATOES.
Bake potatoes until done. Cut in half and remove from skins. Mash
potatoes with milk, grated cheese, butter, pepper and salt. Return to
skins and reheat in oven. Sprinkle with paprika.
C. F. Fost ER.
SCALLOPED CHEESE POTATOES.
Boil potatoes. Peel and slice. On first layer put salt, pepper and
grated cheese. Dredge with flour. Repeat layers until dish is filled.
Cover with milk and bake three-quarters to one hour.
L. E. ANTHoNy.
36
UP-TO-DATE RECIPES
ad/2 ºzoa -n-
IRussBLL SALES CO. NEWA R - N.J.
BLOCKS THE MOTOR THIEF
A PROTECTS YOUR CAR
REDUCES YOUR INSURANCE
RUSSELL SALES CO.
231 HALSEY ST. NEWARK, N. J.
WESTINGHOUSE MAZDA LAMPS
Just Below Lawrence Street
Phone Mulberry 144
WE DELIVER TO YOUR DOOR
Charles Schwitzgable Walter L. Sommer
SCHWITZGABLE & SOMMER
Plumbing, Heating, Roofing and Sheet Metal
Specialists
Prompt and Personal Attention Given to Jobbing
Phone 4062–3989 Market
451 WASHINGTON STREET NEWARK, N. J.




LUNCHEON DISHES
37
Luncheon Dishes, Souffles, Omelettes, Etc.
CHEESE STICKS.
One cup of grated cheese, an equal amount of flour, a small pinch
of cayenne pepper, and butter as for pastry. Roll thin, cut in narrow
strips and bake a light brown in a quick oven.
E. H. Con NETT.
CHEESE STRAWS.
Pie crust, sprinkle with grated cheese, fold up, roll again, sprinkle
again with cheese. Do this about three times. Cut in fingers and bake.
MRs. Joseph S. VINson.
SAND WICHES.
One cream cheese, one-half dozen stuffed olives, one sweet pepper,
both chopped fine. Mix with mayonnaise dressing until creamy, spread
on thin slices of bread. This makes one dozen sandwiches.
STUFFED EGGS.
Boil required number of eggs hard, cut lengthwise, removing yolks,
mix yolks with finely chopped chicken or ham, add melted butter, season
with mustard, pepper and salt, fill whites with the mixture, sealing the
halves with white of eggs; dip in egg and cracker-crumbs and fry. Serve
with Hollandaise sauce. See Century Cook Book.
MRS. A. B. Twitch ELL, JR.
PEPPER'S STUFFED WITH CORN AND TOMATOES.
Eight green peppers, two and one-half cups soft bread crumbs, two
tomatoes (cut up), two cups cooked corn cut from the cob, seasoning,
two tablespoons top milk. Cut off the small end of the peppers, scoop
out the seeds, using a teaspoon. Cook the peppers in boiling salted water
for five minutes. Drain, fill with the mixture of tomatoes, corn, bread
crumbs and seasoning. Bake in a hot oven for fifteen minutes. Serve
with tomato sauce.
CHEESE CUSTARD.
One-half small loaf bread, one cup cheese sliced thin, one-half tea-
spoon salt, two eggs, one pint milk. Break bread in small pieces. Put a
layer in buttered baking-dish, then layer of cheese, dust with salt and
paprika or little cayenne. Add layers till all is used. Beat eggs lightly.
Add milk. Pour this over a11. Bake half an hour in moderate oven.
This is a good way to use stale bread. -
MARY F. WINTRINGER.
CHEESE CANAPES.
Toast circular or triangular pieces of bread, sprinkle with a thick
layer of grated cheese seasoned with salt and a tiny bit of red pepper.
Warm in oven until cheese is melted. Serve at once.
C. MoREHouse.
DEVILED EGGS.
Ten eggs; beat two eggs until smooth, add to them one-half tea-
spoonful salt and pepper, one teaspoonful dry mustard; mix with three
tablespoonfuls of cream, two tablespoonfuls of olive oil, two tablespoon-
fuls vinegar. Mix all together and stir over fire until mixture looks like
custard. Remove from fire, add yolks of eggs boiled hard, mash and mix
with above ingredients with a little chopped parsley. Fill when cold.

UP-TO-DATE RECIPES
ORDER NOW BEFORE THE RUSH BEGINS
Telephone Market 2913-6994
STOVES, RANGES, FURNACES,
BOILERS, HEATERS and REPAIRS
Repairs Furnished to fit any make of Stove, Range,
Furnace, Steam or Hot Water Heater manufactured.
We also carry complete stock of all makes of Stoves,
Ranges, Heaters, Boilers, Gas Ranges,
Oil Stoves, Ovens, Etc.
STOVE REPAIR CORPORATION
Successors to
Phelps Bros. Company - Russ & Krekel Company
Stove Manufacturers Repair Association
184 MULBERRY STREET NEWARK, N. J.
B R E A D Quali-Tea (All Kinds) lb. 50c
“It’s the taste that tells”
Is Your Best Food
Duchess Coffee (Best) lb. 48c
“It’s the taste that tells”
111 Mulberry St., near Market
22 Center Market (Inside)
** 491 Clinton Ave., near Bergen St.
561 Orange St., opp. S. 11th St.
NEWARK, N. J.
Eat More of It
The Best Bread Is Made
With 100 Branches in 27 Cities
FLEISCHMANN'S YEAST || JAMES WAN DYK (0.

LUNCHEON DISHES
39
A CASSEROLE DISH.
Two tablespoonfuls of rice, one-half pint of tomatoes, one medium-
sized onion cut up, and any pieces of left-over meat cut in small pieces,
one large green pepper cut in small strips. Season with salt and pepper
to taste. Put all in a casserole and cover with stock or gravy. Cover and
cook three or four hours in a slow oven. Stir once in a while, until the
rice begins to cook.
MRs. Moses BIGELow, JR.
CHEESE OMELET.
Two eggs, two tablespoonfuls water, seasoning, one tablespoonful
melted butter, one tablespoonful grated cheese. Beat the eggs, add
water and seasoning. Melt the butter in omelet pan; cook eggs till firm,
fold and sprinkle with grated cheese.
J. G. Swain.
SPANISH OMELET.
Filling–Cut up two tomatoes, two medium size onions, one sweet
green pepper, half a cup of tomato stock, one tablespoon of butter and
half a teaspoon salt. Cook gently until thick. Omelet–Four eggs
beaten separately, one cup milk, one tablespoon flour, butter size of egg
in hot frying pan. Mix yolks, fiour and a little salt together. Add milk
slowly to prevent lumps, fold in whites, turn into pan quickly and bake
in a slow fire, covering with a lid when done, double over, turn on a hot
plate. Serve at once.
MRS, FREDERick Mutz.
FRENICH OMELET.
Do not use more than three eggs at a time. One tablespoon water
to each egg, little salt, beat slightly with fork. Have teaspoonful butter
to each egg melted hot in omelet pan. Be sure butter touches all the
pan. Put in egg, keep folding edges over till it goes in a little cake.
Turn over in dish and serve.
MRs. Joseph S. VINson.
CHEESE SOUFFLE.
Four eggs, four tablespoonfuls of grated cheese, two tablespoonfuls
of flour, two tablespoonfuls of butter, one cup of sweet milk, one-half
teaspoonful of salt. Beat the eggs separately until very light. Put the
butter in a saucepan on the fire and when bubbling hot, stir in the flour.
Slowly add the milk, stirring constantly to keep it smooth. Remove
from the fire and stir in the yolks of the eggs. Return to fire and add the
cheese. When well mixed take from the fire and beat into the mixture
the well-beaten whites. Pour into a buttered baking-dish and bake in a
moderate oven thirty minutes. It should be served immediately. This
will serve about four persons.
MRs. Edward W. WILDRick.
CORNMEAL SOUFFLE.
One pint milk, two-thirds cup cornmeal, one level teaspoon salt, two
level tablespoons butter, two level tablespoons sugar, yolks four eggs,
whites four eggs. Scald the milk in double boiler and when hot stir in
the meal, adding it gradually. Add the salt, cover and cook thirty min-
utes. Remove from the fire, add the butter and sugar and cool slightly.
Then add the egg yolks, one at a time, unbeaten. Fold in whites of eggs,
beaten stiff. Turn into a buttered baking dish, place in a pan of hot water
and bake in a moderate oven thirty minutes. Can be eaten with butter
as a luncheon dish or with a sauce as a pudding.
MRs. J. S. VINson.
40
UP-TO-DATE RECIPES
MODERN SOCIETY DANCING
- - Sºs sºvº
ºš
CLASSES
SOCIAL DANCING
PRIVATE LESSONS
DAILY 1.0 A. M. TO 10 P. M.
Telephone Market 9950
M. C. Richards Studio and Roof Garden
653 BROAD ST. EISELE BLDG. NEWARK, N. J.
Classes for Beginners and Advanced Students
SCHWARZWAELDER-SMITH CO.
DECORATORS AND PAINTERS
Imported and Domestic
W. A. L. L. P. A P E R S
14 CENTRAL AVENUE NEAR BROAD STREET
Telephone Market 3285
The Quality Coffee
“HOTEL ASTOR”
The Perfect Rice
USED BY DISCRIMINATING COOKS


LUNCHE.ON DISHES
41
POTATO SO.UFFLE.
Dice potatoes before boiling. Make cream sauce. One tablespoon
butter, one tablespoon flour, three-quarters cup milk, pepper, salt. Melt
butter. Add flour, then milk and seasoning. Melt cheese in sauce.
Pour over potatoes in baking dish. Cover top with beaten egg. Put in
oven to brown egg. Serve immediately. - -
HELEN ANTHONY PERRY.
CHICKEN SOUFFLE.
Make one cup of cream sauce, flavor with finely chopped parsley and
one small onion grated, add one cupful of chicken, cut small. When
boiling add yolks of two eggs well beaten, and let boil for one minute
and set away to cool. When cold add whites of two eggs beaten stiff
and mix well. Bake in buttered dish for twenty minutes and serve at
On Ce.
LUNCHEON SALMON.
Two cupfuls salmon chopped fine, two soup spoonfuls melted butter,
one egg, one-fourth cupful bread-crumbs, one soupspoonful chopped
parsley, season to taste, mix thoroughly and place in buttered oyster
half shell, sprinkle with bread-crumbs, bake in quick oven, and serve in
shells.
SWEETBREAD CROQUETTES.
One parboiled sweetbread, cut small, one-half pound fresh mush-
rooms, cooked and cut small, one-half cup warm boiled rice. Season to
taste with salt and pepper, and moisten with hot thick cream sauce until
soft enough to be handled. When cool shape into croquettes, roll in
crumbs, then in beaten egg, and again in crumbs, and fry in olive oil or
Crisco or cooking oil. Thick cream sauce (for croquettes or patties):
One pint hot cream (sweet), two even tablespoonfuls butter, two heap-
ing tablespoonfuls of cornstarch, one-half tablespoonful of salt, one-half
saltspoonful of pepper, one-half teaspoonful celery salt. Scald the cream.
Melt the butter. When bubbling add cornstarch. Stir till well mixed.
Add to cream, and stir as it boils and thickens. When perfectly smooth,
add the seasoning and mix while hot with meat or fish. For patties
warm meat or fish in the sauce.
JULIE WARD HEALY.
SHIRRED EGGS MOVNAY.
Butter a shirred egg dish, drop in two eggs. Make a thick white
sauce, pour over it; sprinkle with grated cheese and brown in oven.
HENRY L.AMBERT, Chef.
ESCALLOPED TOMATOES.
Season one can of tomatoes, salt, pepper and small onion, if onion
is liked. Break in four or five Uneeda Biscuits or enough to pretty well
soak up the juice. Dot plentifully with butter and just before putting
in the oven put in a little milk and break crackers over the top. Bake
slowly an hour and a half.
MRs. J. S. VINson.
RICE AND CHEESE FONDUE.
Place in double boiler one teaspoon of butter, one cup milk, one
and one-half cups cooked rice. When hot add to this one cup of cheese
(cut small) and cook, stirring occasionally, until smooth. Season with
salt and cayenne. Stir in one well beaten egg and serve at once on hot
buttered toast. -
C. H. Foster.
42
UP-TO-DATE RECIPES
Crown’ng Attribute of Lovely
Woman Is Cleanliness
NAIADS
(Dependable Dress Shields)
A Fresh Pair for every Dress.
One ruined gown costs more
than a ten year supply of Naiads.
Buy by the Box.
Look Successful
Your Hands Will Tell
§. º Aromatic
F&ailpolish Antiseptic
UAVEXCELLED - -
Signifies
ſºlº Good Health
Latest on the market. Highest
recommendation from Leading
Parlors and Schools of Beauty
Arts.
“Very Convenient–Most
Economical”
Liquid or Powder
Price 30, 35 and 50 Cents
For tinting use “Nail Health.”
A trial of these preparations will
convince.
Obtainable at First Class Toilet
Counters. In Newark at
L. Bamberger & Co., Hahne &
Co., Petty’s Pharmacy, L. S.
Plaut & Co.
COMPLIMENTS OF
DEVOE & REYNOLDS CO.
Founded 1754
MANUFACTURERS OF
PAINTS, WARNISHES,
BRUSHES, ART MATERIALS












CHAFING DISHES
43
MUSHROOM PATTIES.
For six shells allow half a pound of mushrooms. Wash and peel them
and cut into slices. Cook one tablespoonful of butter and one of flour
together in a saucepan until well blended; then add half a cupful of white
stock and half a cupful of cream and stir together until perfectly smooth.
Add the mushrooms and stir slowly for fifteen minutes. Season with a
teaspoonful of lemon juice, a grating of nutmeg and cayenne pepper to
taste. Heat the patty shells in the oven, fill with the mixture, pour any
that may remain around them and serve smoking hot.
CHICKEN VALEN CIA.
One and one-half cups cold cooked chicken, one-half large green
sweet pepper, one and one-half cups canned tomatoes, one cup canned
mushrooms, one medium-sized onion, two tablespoons sugar, one-half
teaspoon salt, one-quarter teaspoon paprika, three-quarters cup rice. Cut
chicken in cubes. Chop pepper. Mince onion. Cut mushrooms in small
pieces. Cook tomatoes and onion slowly for 45 minutes with sugar. Add
chopped pepper and cook thick. Add chicken and mushrooms and salt
and pepper. Boil rice for half an hour and line a mold, reserving some
for top. Fill with chicken mixture, cover with rice and bake in a mod-
erate oven for 30 to 45 minutes. The pan of rice and chicken may be
set in a pan of hot water to bake.
Chafing Dishes
OYSTER PAN ROAST.
Dozen large oysters, tablespoonful butter, half pint oyster juice, two
slices toast, salt and pepper. Put butter in the chaſing dish. As it
creams, add oysters and juice, seasoned with salt and pepper. Cover and
cook two minutes. Serve on hot toast moistened with juice.
CHICKEN CROQUETTES.
Four cups minced chicken, one cup bread crumbs, three eggs, drawn
butter. Roll chicken, bread crumbs, eggs, seasoning and enough drawn
butter to moisten into balls. Dip into beaten eggs and bread crumbs.
Put into chaſing dish and fry a nice brown.
SAUTES, OYSTER.
Drain juice from one dozen large oysters, butter the chafing dish,
and when very hot place the oysters in single layers. When brown on
one side turn and brown the other side. While cooking keep adding a
little butter. This with the juice of the oysters forms a brown skin;
season with pepper and salt and when browned serve oysters and skin
very hot.
PIGS IN BLANKETS.
One dozen large oysters, one dozen thin slices of bacon, seasoning.
Roll each oyster in a slice of bacon, and fasten the ends with a skewer.
Cook in chafing dish till the bacon is crisp. Season and serve very hot.
J. G. Swain.
TOMATO CREAM TOAST.
Two cupfuls stewed and steamed tomatoes, one-quarter teaspoonful
soda, one-half cupful milk or cream, two tablespoonfuls grated cheese,
two and one-half tablespoonfuls butter, three tablespoonfuls flour, one-
quarter teaspoonful salt. Melt butter, add flour and pour on gradually
the tomato, to which soda has been added. Add milk and cheese and
pour on toast.
MRs. F. J. WHERRY.
44
UP-TO-DATE RECIPES
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ROOFING
Estate of J. G. Hetzel
67 MAINE ST., NEWARK, N. J.
Charles E. Hetzel, Proprietor Established 1860
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MOLASSES
i - \\ WITH A
MOLASSES
QUALITY – ºf TNA'ſ ºvoi,
SERVICE– tº-
º The southern
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in supervising the production of 331 West St., N. Y.
milk, our thorough system of
inspection and our splendid de-
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receiving the finest quality of
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M. I. L. K.
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Our many years of experience







CHA FING DISHES
45
EGG AND GREEN PEPPER.
Melt two tablespoonfuls butter, add four green peppers (sweet),
chopped; one tablespoonful catsup, two tablespoonfuls grated cheese.
Cook one minute. Then add six eggs, mixed with one-half cup cream.
Cook all till creamy. Stir all the time. Add pinch of soda after cheese
goes in to keep from getting stringy. Serve on toast.
MRs. Joseph S. VINson.
SHRIMPS.
One-half Spanish onion cut in rings, cooked five minutes in one
teaspoonful of butter. Add one cup of sweet cream and one cup of
boiled rice. When boiling add one can or one cup of shrimp (dry).
Season to taste with red pepper, tobasco sauce or Worcestershire.
Mrs. G. B. McGRECoR.
SHRIMPS AND PEAS.
Melt two tablespoonfuls butter, add three tablespoonfuls flour, and
pour on gradually one cup of milk. Stir until thickened, then add one
cup of shrimps, one cup of peas, one-half teaspoonful salt and a little
pepper. Cold cooked chicken may be used in place of shrimps.
TOMATO AND CHEESE RAREBIT.
Melt three tablespoonfuls butter, add two tablespoonfuls flour, three-
fourths cup milk. When thickened add three-fourths cup of stewed and
strained tomatoes mixed with one-eighth teaspoonful soda. Add two
cups cheese cut fine, two beaten eggs, season with salt, cayenne and
mustard, Serve on toast.
LOBSTER NEWBURG.
Season one pint diced lobster with one-half teaspoonful salt, dash
cayenne, pinch nutmeg. Put in sauce pan with two tablespoonfuls butter.
Heat slowly. Add two tablespoonfuls sherry. Cook five minutes, add
one-half cup cream beaten with yolks of two eggs, stir till thickened.
Serve quickly.
CHEESE FONDU.
Soak one cupful of bread crumbs in one cupful of milk. Put in
chaſing dish or double boiler. Add one cupful grated cheese. Melt thor-
oughly, then add one egg, salt, cayenne and a lump of butter.
- MRs. F. J. WHERRY.
WELSH RAREBIT THAT IS NOT STRINGY.
One egg beaten in saucepan, one-quarter pound cheese, one-half
teaspoonful salt, one-quarter teaspoonful mustard, one-quarter teaspoon-
ful paprika, one teaspoonful flour. Add one cup scalding hot milk a
little at a time. Put on stove and cook slowly until smooth, stirring all
the time. Take from fire and add one teaspoonful of butter. Stir well
and pour over toast. This serves three or four people.
Mrs. WM. I. BEDELL.
FOR CHAFING-DISH WELSH RAREBIT.
One-quarter pound rich cheese, one-quarter cup cream or milk
(rich), one teaspoonful mustard (Coleman's), one-half teaspoonful salt,
few grains of cayenne or few drops of tabasco, one teaspoonful butter,
one egg. Put butter in chafing dish over hot water. Add cheese sliced
fine, stir and add milk. Mix mustard, salt and pepper, add egg beaten
well. When cheese is melted, add egg and seasoning. Cook until thick,
do not let it curdle. Serve on hot toast,
RUTH E. HEALy.
46
UP-TO-DATE RECIPES
In order to insure the utmost success of
the recipes in this Cook Book purchase the
ingredients and all other food products of
the
American Food Company
“The Stores With the Yellow Fronts”
H0RTON'S ICE GREAM
“IN NEW YORK AND ALL AROUND
HORTON'S ICE CREAM IS RENOWNED"
BE SURE YOU STORE YOUR GOODS
where they will be prop-
erly cared for. It means
a lot to you when they
are returned. Our
New Clean Rooms
are all that can be de-
sired. Why not engage
one? Any size at rea-
sonable rates. Phone
34.41 Market for esti-
Inafe.
MOTOR VANS FOR OUT-OF-TOWN MOVING


SALAD AND DRESSING
47
Salads and Salad Dressing
A NOVEL SALAD.
One firm sweet green pepper as round as possible, cut the stem off
and scrape out all of the pulp and every seed. Let stand in salted water
ten minutes. Wipe dry and fill full with one soft cream cheese and one-
fourth cupful of chopped walnuts, mixed with a little French dressing.
Let it stand two or three hours and then slice with sharp knife. Serve
on lettuce leaves with French dressing. A sweet red pepper makes a
pretty contrast with the lettuce leaves.
ElizaBETH. L. ConANt.
SALAD IRENE.
Scoop out a large red or green apple, leaving about one-fourth inch
all around. Cut up in small dice shape some apple, celery, pineapple and
nuts. Salt and mix all together with a light mayonnaise. Season with
paprika. Fill apple with same. Decorate the top with fancy cut truffles
and red peppers. Serve on chopped ice and leaves of lettuce.
Hol.I.AND House.
PINEAPPLE SALAD. -
Head of lettuce, can of Hawaiian pineapple, cake of cream cheese,
glass of red Bar-le-Duc. For an individual portion place one slice of
pineapple on a bed of lettuce leaves, put the cheese in the ricer and core
the pineapple. Place a teaspoonful of Bar-le-Duc in the center and add
French dressing made with the juice of the pineapple.
- MRS. H. R. EUSTIS.
TOMATO JELLY SALAD.
Half a can or one pint of tomatoes, one bay leaf, small slice of onion,
half a teaspoonful of thyme, four cloves, one teaspoonful of salt (level),
half a teaspoonful of sugar, saltspoonful of pepper, quarter of a box of
gelatine soaked in half a cup of cold water for one hour or more. Boil
the tomatoes, spices and onions for ten minutes, add the gelatine and
stir until the gelatine is dissolved; it must not boil. After the gelatine
has been added to the other ingredients strain and pour into a border
mold and set away to stiffen. Cut some celery into inch pieces, mix
with mayonnaise dressing and after the jelly has been turned out on a
platter fill with the above mixture. Garnish with lettuce leaves. If
molded in individual timbals lay on a bed of lettuce surrounded with
celery and mayonnaise.
MRs. J. BRUCE HAY.
POTATO SALAD.
Boil twelve potatoes and when cold cut into dice. Dressing—One
teaspoonful mustard, one teaspoonful salt, one teaspoonful sugar. Mix
in a little water until smooth. Three eggs, one-quarter cup of butter,
one-half cup of vinegar, add a little pepper, beat all together. Put mix-
ture on stove. Stir constantly until it thickens. Set aside to cool before
throwing over potatoes.
WALD ORF SALAD.
Take equal parts of celery and apple, cut in cubes, marinate with
French dressing. Let stand ten minutes and drain. Pile in a serving
dish in a mound. Mass with mayonnaise. Garnish with walnuts and
sweet red peppers cut in strips.
MRS. T. B. ALLEN.
48
UP-TO-DATE RECIPES
Phones 5782-5783 Market
FA C T OR Y B R O KERS
REAL ESTATE MANAGEMENT
| N. S. U R A N C E
756 BROAD STREET NEWARK, N. J.
Entrance, Clinton Street
Telephone 97.54 Market
WINDOW SHADES
Of Every Description
Also
AWNINGS
A Reasonable length of time
must be given for all orders.
Hirsch Awning Works
23 South Orange Avenue Newark, New Jersey
1ſºuth ſtream
the Brean of (Qualitu
(Betteral Bakitu (Ju.


SALAD AND DRESSING
49
NUT SALAD.
One cream cheese beaten creamy, then add one-half teacup chopped
English walnuts or pecan nuts. When mixed together mold some into
small balls, and serve on lettuce with French dressing.
N. E. W.
SALMON SALAD.
One can salmon, three small potatoes, three hard-boiled eggs,
chopped finely, mix with salad dressing. Salad Dressing–Two eggs,
beaten; eight tablespoons of vinegar, one-half teaspoon of mustard, one
saltspoon of salt, eight tablespoons of milk, butter size of walnut. Cook
in double boiler until thick.
Mrs. Geo. Hol. MEs.
EGG SALA.D WITH BOILED DRESSING.
One dozen eggs, boiled one-half hour, cool and cut fine and before
placing on lettuce leaves mix with following boiled dressing: One cup
of sour or sweet cream, two eggs, one teaspoonful salt, one teaspoonful
mustard, one tablespoonful sugar, one-half cup weak vinegar, one table-
spoonful flour. Cook until it boils, remove from fire and cool.
JULIE WARD HEALY.
SHRIMP SALAD.
Two cans of shrimp or two cups fresh shrimps (boiled), one can
Hawaiian pineapple (sliced), one cup celery cut small, or one fresh
cucumber (sliced). Shred the shrimp, mix with celery, place slice of
pineapple on lettuce leaf with shrimp mixture and pour over following
salad dressing. Two eggs (beaten), one-half cup weak vinegar, one-half
teaspoon mustard (Coleman's), one saltspoon of salt, one teaspoon of
sugar, butter size of walnut. Cook over boiling water until thick. Cool
and place on the salad.
Miss M. ADELAIDE HEALY.
ASPARAGUS SALAD.
Wash, tie together the asparagus, and boil until done. When cold
carefully cut the strings so that the ends will not break. Put on ice until
it is to be used. Serve with a French dressing made by powdering the
yolks of a hard-boiled egg, adding two parts of oil to one of vinegar with
salt and a little cayenne pepper.
E. L.
TUNNY FISH SALAD.
One small can tunny fish, equal parts of celery cut small mixed with
mayonnaise. Serve on lettuce leaves. Garnish with cheese and paprika
or Capers.
M. L. W.
COMBINATION SALAD.
Place a can of salmon in center of large platter. Around this arrange
potato salad marinated with French dressing. Place medium-sized
leaves of lettuce as the next layer, and on the lettuce put cold cut toma-
toes. Garnish with a few deviled eggs, chopped green peppers, sliced
sweet pickles. To be served with mayonnaise.
HELEN ANTHoNY PERRY.
PEAR SALA.D. -
Buy number of winter pears needed, pare, leaving stem on. Cut off
at top, scoop out core and fill with a mixture of Roquefort and cream
cheese and paprika. Place top on, and serve icy cold on lettuce with
mayonnaise.
Mrs. Harrison S. Higbie.
-50
UP-TO-DATE RECIPES
YOU WANT
A PHOTOGRAPH
OF YOUR BABY
OTTO SARONY STUDIO
707 Broad Street, Newark, N. J.
Telephone Mulberry 665
Holt Building
Pioneer Mills
Established 1830
Why not practice real
economy by purchasing at
wholesale prices?
A visit to our new Retail
Department will show.
SPECIALS
Coffees … 20c to 35c lb.
Teas 25c to 50c lb.
Also a Full Line of Best
Spices, Extracts, Nuts, Etc.
“CASH AND CARRY”
WM. W. JOHNSON
75-77-79 Mechanic St.
Just Below Mulberry Street
The Positive Lock
Washer
Is the BEST Nut Lock for All
Purposes
We also make plain coils and
tail nut locks
The Positive Lock Washer
Company
Sole Manufacturers
Newark, N. J.



SALAD AND DRESSING
51
FRUIT SALAD.
One cup cranberries, four oranges, three bananas, one-quarter pound
of shelled walnuts, one and one-half cups of granulated sugar, one-quar-
ter cup of cold water. Put cranberries, sugar and water together and
cook until berries pop. Take from the fire and when cool add oranges
cut in pieces and bananas sliced thin and the walnuts in small pieces.
Serve on lettuce.
MRS. W. H. Taylor.
EGG SALAD.
Nine hard-boiled eggs, put white through meat chopper, cut yolks
with knife, mix all together with the following dressing. Dressing—One
beaten egg, one teaspoon flour, one teaspoon salt, one teaspoon sugar,
one-half teaspoon dry mustard, two-thirds cup milk, one-third cup vine-
gar, small lump butter. Put all ingredients together and set over a pan
of boiling water, Stir constantly until thick. Garnish the salad with
lettuce, olives and radishes.
MRs. Jose PH S. VINson.
FRUIT SALAD.
Three grapefruit (large), six oranges (large), two bananas (large),
one pineapple, white or Malaga grapes, chopped walnuts. Cut the grape-
fruit and oranges free from white skin after peeling them. Shred the
pineapple. Put each in a separate dish with sugar. Remove the skin and
seeds from the grapes. When ready to serve drain the pulp from juice
of each fruit, put in salad dish in layers, adding the sliced bananas; spread
over chopped walnuts or other nuts. Add the following dressing, also
good for Waldorf or cabbage salads: Two eggs, one-half cup weak
vinegar, one-half saltspoon salt, one-half teaspoon mustard (Coleman's),
two tablespoons sugar. Boil over hot water until thick. Then cool.
When ready to serve mix with whipped cream.
JULIE WARD HEALY.
TOMATO SALAD.
One-half can tomatoes, three cloves, one bay leaf, small onion, one-
half teaspoonful thyme, one teaspoonful salt, one teaspoonful sugar, one-
quarter teaspoonful pepper, one-half box gelatine soaked in one-half cup
water. Boil together until tomatoes are soft, then mash through sieve.
Add gelatine, heat until dissolved. Then pour in ring mold. Serve with
center of ring filled with celery cut with stems and mixed with mayon-
naise. Put on wreath of shredded lettuce.
MRs. FRANK H. VINson.
FRUIT SALAD.
One crisp head lettuce, one small can of sliced Hawaiian pineapple
cut in pieces, two grapefruit, one and one-half cups of seeded white or
Tokay grapes. Dressing—One bottle of Howard's Salad Dressing, one
cup of rich cream whipped light, mixed with the dressing and then put
in with the salad ingredients. -
Mrs. WILLIAM. C. SchENck.
TOMATO SALAD.
Pour boiling water over as many medium-sized tomatoes as desired.
Remove skins. Scoop out center of tomato, and place in icebox several
hours to chill. To one cream cheese add chopped green pepper, and salt
to taste. Fill hollow of tomato with this mixture, place on bed of lettuce
and garnish with mayonnaise dressing.
HELEN ANTHoNY PERRY.

52
UP-TO-DATE RECIPES
NEWARK'S LARGEST AND FOREMOST BALLROOM
OF REFINEMENT AND POPULARITY
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645 Broad Street, Opposite Military Park
Dancing Every Evening 8 to 12
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We Solicit Your Patronage and Assure You of a Pleasant Evening
RIGGSCIDE
Formula of Dr. John C. Graft
Totally unlike ordinary tooth
powders and immensely better
than any other. Dr. Graft’s
Riggscide is appealing to hun-
dreds of people who have used
ordinary tooth powder for years
without any beneficial results.
Riggscide is different from
other powders because of its
marvelous medicinal qualities,
and is working wonders with
those who have been afflicted
with Rigg's disease or softening
of the gums or loosening of the
teeth.
For Sale at Drug and Department
Stores.
Ye Olde Staten Island
Dyers and Cleaners
528 Broad Street
Newark, N. J.
Oriental rugs and tapestries
cleaned and repaired. Domestic
rugs cleaned and dyed. All rugs
cleaned by us are moth-proof.
Curtains cleaned and repaired.
Blankets cleaned and returned to
you soft and fleecy. We call for
and deliver goods. A trial will
convince you.
Established 1871
Telephone 1876 Mulberry

SALAD AND DRESSING
MAYONNAISE DRESSING.
Chill all ingredients before using. One-quarter teaspoon mustard,
one cup olive oil, yolk of one egg, vinegar, lemon juice, salt and paprika
to taste. To the mustard, add yolk of the egg. Mix thoroughly. Add
oil very gradually, a few drops at a time, until mixture thickens. Then
add juice of half a lemon, salt and paprika. If still very thick add a little
vinegar. Adding the white of the egg, beaten very stiff, makes the
mayonnaise foamy.
HELEN ANTHoNY PERRY.
DRESSING FOR COLD SLAW.
Take one good one-half cup of vinegar, not too sour. Into this put
one tablespoon of butter. Put on the stove to melt, but not boil. Beat
the yolks of two eggs in a medium-sized coffee cup and fill the cup full
of sweet cream or rich milk. Stir into the vinegar, add two teaspoonfuls
of sugar, a little salt, cayenne pepper and mustard to taste. Boil until
it thickens, stirring all the time, then pour over the cabbage boiling hot.
MRS. C. LENTz.
“ACTRESS” DRESSING.
Yolks of three eggs (beaten), one teaspoonful mustard, two tea-
spoonfuls salt, one-quarter saltspoonful cayenne, two tablespoonfuls
sugar, two tablespoonfuls melted butter or oil, one cup cream (sweet),
one-half cup hot vinegar, whites of three eggs (beaten stiff). Specially
delicious with lobster (fresh).
JULIE WARD HEALY.
MAYONNAISE.
Yolks of four eggs, eight tablespoonfuls olive oil, four tablespoon-
fuls weak vinegar, one teaspoonful of salt, two teaspoonfuls of sugar, one
teaspoonful English mustard (Coleman’s), one-half pint rich sweet cream.
Put yolks in small saucepan and stir them to a cream, then slowly add,
stirring constantly, four tablespoonfuls of olive oil. When this is well
mixed add the four spoonfuls of vinegar. Set the saucepan in a vessel
of boiling water and stir over the fire until contents of saucepan begins
to thicken, then instantly remove and continue the stirring until cold,
then slowly add the remaining four spoonfuls of oil, stirring constantly;
next add salt and sugar, then mustard. When ready to use add cream,
mixing well. This quantity is sufficient for ten persons. Fine for meat
or fish, salad or game, lobster or chicken.
JULIE WARD HEALY.
FRENICH DRESSING.
One-half teaspoon of sugar, one-half teaspoon of salt, one-quarter
teaspoon of pepper, a dash of mustard, two tablespoons of vinegar, four
tablespoons of olive oil. Mix in the order given, adding the oil slowly
and beating constantly.
RUSSIAN DRESSING.
One-half cupful of mayonnaise, one tablespoonful of grated raw
beet, one tablespoonful of grated raw carrot, one tablespoonful of
minced onion, one-quarter teaspoonful of paprika. Beat to mix. This
will keep for one week.
BOILED SALAD DRESSING.
Two even teaspoonfuſs of dry mustard, one teaspoonful salt, one tea-
spoonful sugar, one-half cup melted butter, two eggs (beaten), one-half
cup vinegar, two-thirds cup milk. Boil together in a double boiler until
thick as cream.

54
UP-TO-DATE RECIPES
HOWARD SAVINGS INSTITUTION
766–768 Broad Street
Newark, N. J.
Waste, carelessness and looseness in cooking, and elsewhere,
are the adversaries of thrift. All good housewives are careful
cooks and should be advocates of thrift. The Savings Bank was
organized to help the thrifty in every walk of life.
Telephone Market 327-8
THE DOROTHY SHOP
Incorporated
Exclusive Outer Apparel for Women and Misses
931-933 BROAD STREET
Corner Hill Street NEWARK, N. J.
B. F. MULLIGAN, Inc.
Books and Stationery
927 BROAD STREET NEWARK, N. J.
Established 1896 Phone 83.89 Market
P. G. PARSEGIAN
Importer and Dealer in
ORIENTAL RUGS AND CARPETS
Cleaning, Repairing, Washing, Exchanging
506 BROAD STREET NEWARK, N. J.
ESSEX DAIRY COMPANY
Pasteurizers and Bottlers of
PURE MILK AND CREAM
Under the Most Up-to-Date Sanitary Process
Butter, Pot Cheese, Eggs & Cream Direct From Our Own Farms
49–55 WAVERLY AVENUE, 110-120 SOMERSET STREET
Telephone 6300 Waverly Newark, N. J.

BREAD AND ROLLS
55
Bread, Rolls, Rusk
BREAD IN BREAD MIXER.
Mix at nine in morning. Stir dough and put in pans at three o'clock.
Bake one hour after loaves rise in tins. One pint milk, one pint water,
put on stove with one tablespoonful butter, one tablespoonful lard, one
tablespoonful sugar, two teaspoonfuls salt. Scald, not boil, cool luke-
warm. Weigh three pounds flour. Take a little milk and mix well.
Put lukewarm milk and yeast cake (Fleischman's) in mixer, then yeast,
last flour. Stir three minutes by clock. Cover and stand in warm place.
- OLD-FASHIONED CORN BREAD.
Three cups meal, one cup flour, four cups buttermilk, two eggs, a
little sugar if you like, salt, dessertspoonful soda.
Miss MATILDA JoHNson.
GRAHAM BREAD.
One cup coarse bran, two cups graham flour, one pint sour milk,
salt to taste, two tablespoons B. & O. molasses, two tablespoons melted
butter, two even teaspoons soda. Put soda in the last thing, dry. Mix
thoroughly and bake in quick oven in gem pans. If baking-powder is
preferred use sweet milk. Miss Johnson.
CORN BREAD WITHOUT EGGS.
Scald two cups of yellow Indian meal with a little hot water, add one
tablespoonful of butter, then let cool a little, two cups of sour milk and
one teaspoonful of soda, a little sugar and salt, one cup of flour. Beat
well and bake in shallow tins. M. H. Douglas.
NUT BREAD.
One egg, one cup of sugar, one and one-half cups of milk, three cups
sifted flour, three large teaspoons Royal baking powder, one small tea-
spoon of salt, one cup of chopped walnuts. Mix in order given. Let
stand twenty minutes in a warm place. Bake one hour.
MARY F. WINTRINGER.
BOSTON BROWN BREAD.
One cup yellow corn meal, one cup graham flour, one cup rye flour,
three-quarters cup B. & O. Porto Rico molasses, one pint sweet or sour
milk, one teaspoon salt, one teaspoon soda (baking). Sift corn meal and
rye flour with soda and salt, then mix in graham flour (not sifted). Mix
molasses with the milk. Make a hollow in dry ingredients, add the liquid
slowly. This quantity makes one large loaf. Grease a pudding mold,
and steam four hours. Add one-half cup of seeded raisins, if desired.
(Miss). NELLIE. A. HEALY.
WHITE BREAD–Quick Method
Two cakes Fleischmann's Yeast, one quart lukewarm water, two
tablespoonfuls sugar, two tablespoonfuls lard or butter (melted), three
quarts sifted flour, one tablespoonful salt. Dissolve yeast and sugar in
lukewarm water, add lard or butter, and half the flour. Beat until
smooth, then add salt and balance of the flour, or enough to make
dough that can be handled. Knead until smooth and elastic. Place in
greased bowl, cover and set aside in a moderately warm place, free
from draft, until light—about one and one-half hours. Mould into loaves.
Place in well-greased bread pans, filling them half full. Cover and let
rise one hour, or until double in bulk. Bake forty-five to sixty minutes.
If a richer loaf is desired, use milk in place of part or all of the water.
MRs. W. G. FLORENce.
56 UP-TO-DATE RECIPES
F. N. WATERFIELD C. KRolli,
DOMESTIC ART ROOMS
Importers and Dealers in China for Decorating
Paints, Mediums, Etc. China Fired Daily
Classes in China Painting, Water Color, Etc.
1.49 WASHINGTON STREET NEWARK, N. J.
Cards for All Occasions Telephone 4845 Market
Phone Market 7.490 Established 1912
America's Best Flavoring Extracts
QUALITY “UNICO' BRAND
THE FLAVORS THAT FLAVOR
For All Baking and Cooking Purposes.
Ask Your Grocer or Druggist for It.
UNITED EXTRACT CO.
Newark, New Jersey
IMPORTERS AND MAKERS OF
*
LADIES” FINE CLOTHES
23 Halsey Street, Newark, N. J.
COMPLIMENTS OF
BOSTON SHOE SHOP
WISS BUILDING
67 BROAD STREET NEWARK, N. J.
Telephone 707-708–709 Mulberry
JANCOVIUS & SON, Inc.
ELECTRIC CARPET CLEANING WORKS
| 12– 1 || 6 ARLINGTON STREET NEWARK, N. J.


BREAD AND ROLLS
57
BOSTON BROWN BREAD.
Two cups of sour milk, one cup of B. & O. molasses, one cup of yel-
low Indian meal, three cups of graham flour, one teaspoonful of baking
soda mixed with the sour milk, one tablespoonful of sugar. Bake in
small round tins in a moderate oven.
E. H. Con NETT.
GRAHAM BREAD.
One quart wheat flour, one quart graham flour (sifted), one table-
spoon sugar, three tablespoons B. & O. molasses, one tablespoon butter,
one yeast cake, one-half teaspoon salt, one pint milk.
Mrs. Geo. G. Swain.
COFFEE BREAD.
Set a sponge; one yeast cake (Fleischman's), one cup of lukewarm
water, thicken with flour, one teaspoonful sugar. When light, add one
pint milk (lukewarm), heaping cup of sugar, one even tablespoon salt,
enough flour to make thick. Let rise one hour, add two eggs, one large
tablespoon butter, one-half or three-quarters pound raisins, chopped
almonds, add flour to make a stiff dough and beat until dough does not
stick to the spoon. Let rise, when light put in pans and bake.
CoRNELIA H. Foster.
NONPARIEL CORN BREAD.
Two heaping cups Indian meal, one cup flour, three eggs, two and
one-half cups of milk, one tablespoonful of lard, two tablespoonfuls white
sugar, one teaspoonful soda, two teaspoonfuls cream of tartar, one tea-
spoonful salt. Beat the eggs very thoroughly, white and yolks separately.
Melt the lard, sift the soda and cream of tartar into the flour and meal
while yet dry. Then beat thoroughly. Bake quickly and steadily in a
buttered mold. Less than one-half hour will usually suffice. Very fine.
H. N. CLARK.
POP-OVERS.
Two cups of flour, three eggs, two cups milk, one-half teaspoonful
salt. Grease gem-pans or small earthen cups and put in the oven to get
very hot. Beat the eggs (without separating) until very light. Add to
them the milk and salt. Pour this gradually on the flour, stirring all the
time. Do not add it too rapidly. Strain through a sieve to remove any
lumps which may remain. Take the cups from oven and quickly fill each
one-half full. Bake twenty-five minutes.
S. I. GULIck.
RAISIN BREAD.
Soak one yeast cake (Fleischman's) in one and one-half cupfuls of
water. Add flour to make stiff batter. Beat for five minutes. Let it rise
over night. In the morning scald one pint of milk into which put a
rounded tablespoon of shortening, teaspoon of salt, three tablespoons of
sugar. When the milk is tepid mix with the yeast mixture and add more
flour to make a stiff batter. Beat for ten minutes. Let it rise. When
light add one pint of seeded raisins. Add as little flour as is necessary
to knead the mixture into a smooth dough. Let it rise again, then make
into loaves and bake for one hour in a moderate oven.
MRs. GEORGE JENKINson Hol. MEs.
SWEDISH ROLLS.
Biscuit dough, cover with flour, currants, sugar and little cinnamon.
Roll in long piece, cut in slices from end. Brush with powdered sugar.
Let stand three minutes in warm place, then bake.
MRs. Joseph S. VINson.

58 UP-TO-DATE RECIPES
AUGUST GOERTZ & CO.
M E T A L
SPECIALTIES
272-286 MORRIS AVENUE
Newark, N. J.
Compliments
of
A Friend
º º
Compliments of
G. C. SLEETH

BREAD AND ROLLS
59
PARKER HOUSE ROLLS.
One pint of scalded milk, two tablespoonfuls of butter, two table-
spoonfuls of sugar, three cups of sifted flour, one-half yeast cake (Fleisch-
man's), dissolved in one-half cup of lukewarm water. Pour scalded milk
over the butter, sugar, and salt. Add yeast, when it is lukewarm; then
stir in flour, beat well, and let rise over night. In the morning add flour
enough to knead and knead one-half hour. Let rise in the bowl and then
cut or shape into rolls. Put butter between the fold-over. Again let
rise, and bake. If made in the morning use one yeast cake and let rise
three hours.
MRs. A. B. Twirc}{ELL, JR.
PARKER HOUSE ROLLS.
At night take two quarts flour and rub three tablespoonfuls of lard
into it. Put in saucepan one pint of cooled boiled milk, one yeast cake
(Fleischman's) dissolved in one-half cup of warm water, two tablespoon-
fuls of sugar, one egg, one teaspoonful of salt. With a very little mixing
let stand till morning. In morning mix well. Let stand until light, then
roll out. Let it get very light, then bake in quick oven.
Mrs. Geo. B. Swain.
SWEET RUSK.
One pint of warm milk, one cup butter, one cup of sugar, two eggs,
one teaspoonful salt, two-thirds yeast cake (Fleischman’s). Make a
sponge with milk, yeast and flour, enough for a thin batter. Let rise
over night; in morning add the butter, eggs and sugar, well beaten, and
salt and flour enough to make a soft dough. Mold into balls, let rise till
very light, then bake.
H. W. CLARK.
GEMS.
One cup Germia or Wheatena, one cup sour milk, one egg, one-half
teaspoon soda, bake in gem pans.
M. C. Johnson.
GEMS WITHOUT BAKING-POWDER.
One and one-half pint flour, half graham; one pint milk (sweet), two
eggs, beaten separately and light; salt. Have tins very hot on top of
stove. Bake well.
M. C. Johnson.
WHOLE WHEAT BREAD.
One quart of lukewarm water, two even teaspoonfuls of salt, one-
half cake Fleischman's yeast. Mix a batter with the whole wheat flour
using about two quarts; let it rise over night, stir well in the morning,
place in bread tins, let it rise, then bake. This will make two loaves.
MRs. GeoRGE JENKINson Hol. MEs.
COFFEE TWISTS.
Two scant cups sifted flour, one-quarter teaspoon salt, two eggs
dropped in without beating, one-quarter cup milk scalded and cooled to
lukewarm. Dissolve one cake Fleischman's yeast in the milk and strain
it into the other materials, then add one-quarter cup butter and mix with
knife, cutting the ingredients together till mixtures cleave to bowl; let rise
till light and roll into a sheet. Sprinkle over this three tablespoons sugar,
fold the dough in three layers, roll to one-quarter inch thickness, cut in
strips about five inches long, tie loosely in knots, put in buttered pans
one-half inch apart, let rise just a little and bake.
J. G. Swain.

60
UP-TO-DATE RECIPES
HODSHON HAT CO.
855 BROAD STREET
Newark, N. J.
CLINTON TRUST COMPANY
515 Clinton Avenue, Newark, N. J.
Resources Over $3,000,000
Safe Deposit Boxes for rent, $5.00 per year and up
2% Interest paid on Check Accounts over $500
4% Interest paid on Investment Accounts
Phone Market 3897
Registered Nurse in Attendance
MORGAN & RINEHART
CHIROPRACTORS
Room 509, 671 Broad Street
Office Hours 10-5, 6-7:30 NEWARK, N. J.
RAGTIME AND JAZZTIME
Piano Playing Positively Taught Anyone in 20 Lessons
Beginners Our Specialty. Call, Write or Phone
Market 1128 for Free Booklet
FRANKLIN SCHOOL OF POPULAR MUSIC
118 Market Street, Newark, N. J.
GEORGE H. BECKETT
BOOK BINDER
and
BLANK BOOK MANUFACTURER
Punching, Perforating, Numbering, Round Cornering
30–32 CLINTON STREET NEWARK, N. J.

BREAD AND ROLLS
61
GEMS.
Two cups flour, one large cup milk, one egg, one tablespoon butter,
one teaspoon salt, two teaspoons Royal baking-powder, one tablespoon
Sugar.
MRS. W. H. INSLEE.
CORN CAKES.
One cup corn meal, one cup flour, two-thirds cup milk, one egg, one
tablespoon sugar, one-half tablespoon butter, one-half teaspoon salt, two
large teaspoons baking powder. Sift dry ingredients several times.
Cream sugar and butter, and add egg beaten lightly. Add milk and flour
mixture alternately, stirring well. Bake in hot oven twenty minutes.
CLARA I. KARNER.
BERRY MUFFINS.
Two cups of flour, two tablespoonfuls of butter, one-quarter cup of
sugar, one cup of milk, four teaspoons of Royal baking-pwder, one-half
teaspoon salt, one cup of berries (huckleberries, currants). Mix and sift
flour, baking-powder and salt, work in butter with fingertips, add milk
and berries. Bake in hot greased gem pans.
MRs. CHAs. B. WAgonFR.
ONE EGG MUFFINS.
Mix one and one-half cups of flour with three level teaspoons Royal
baking-powder, one-half teaspoon salt, one and one-half tablespoons of
sugar. Beat one egg, add to it three-quarters cupful of milk. Pour this
gradually upon the flour and add two tablespoons of melted butter. Beat
well and bake in buttered gem pans.
MRs. FREDERIck Mutz.
CORN MUFFINS.
One-half cup corn meal, one and one-half cups flour, one cup milk,
one or two eggs, one tablespoon butter, two tablespoons sugar, four
teaspoons baking-powder. Mix and sift dry ingredients, add the milk,
beaten eggs and melted butter. Beat vigorously. Half fill greased muffin
pans and bake in hot oven. -
ANToINETTE LookER.
GRAHAM MUFFINS.
One tablespoon of butter, one tablespoon of sugar, one cup of flour,
one egg, one teaspoon of baking-powder, one-half cup of milk. Cream
butter and sugar, add yolks of eggs well beaten. Fold in flour and
baking-powder. The whites of the eggs well beaten, then the milk.
M. R. WHERRY.
BREAD MUFFINS.
One pint of stale bread-crumbs, one pint of milk, let the crumbs
soak in the milk half an hour. Add yolks of two eggs, beaten, and one
cup and a half of flour with one teaspoonful of Royal baking-powder,
one teaspoonful salt and two tablespoonfuls of melted butter. Add the
well beaten whites of the eggs last. Bake in muffin pans. This rule
makes a dozen.
Mrs. E. H. Ackley.
BREAKFAST GEMS.
Two cups flour, one-half teaspoonful soda, one teaspoonful cream
of tartar, two tablespoonfuls sugar, one-half teaspoonful salt, one egg,
one cup milk, one tablespoonful butter, melted. Mix in order given, and
bake in gem pans. Add one cup berries, and it makes a variety.
MRs. Joseph H. LovELAND.
62
UP-TO-DATE RECIPES
Telephone 10377 Market
FREDERIC BIGELOW
A R C H IT E CT
786 BROAD STREET NEWARK, N. J.
Branch Brook || 63
A. STANLEY COLE
FUNERAL DIRECTOR
FUNERAL CHAPEL
My Motor Service Includes Private Hearses and Limousines
Telephone Branch Brook 1163 Residence Orange 194
524 Orange Street, Newark, N. J.
L. D. N
Phone º
Waverly -
4193 DE U
136 CLINTON AWE.
NEMA/ARK. N. J.
Phone Market 2630 IDA. C. WAN Gundy
BOOK ART-CRAFT SHOP
THE SHOP OF QUALITY AND HARMONY
NINTH FLOOR, WISS BUILDING
671 Broad Street Newark, N. J.
Phone Waverly 8047 Only Native Experts Employed
H. CARAMANIAN CO.
ORIENTAL RUG RENOVATORS
SELLING, EXCHANGING, BUYING
202 CLINTON AVENUE NEWARK, N. J.
Repairing, Wash Cleaning, Altering Oriental and Domestic Rugs
Color Defects on Oriental Rugs Corrected




BREAD AND ROLLS
63
DELICATE BREAD CAKES.
One cup of bread-crumbs, softened in a little water, one egg, one
cup of sour cream or rich buttermilk, three tablespoons of yellow Indian
meal, one tablespoon of flour, a little salt, one-half teaspoonful of soda
sifted in dry. Bake on an aluminum griddle.
M. H. Doug LAs.
POTATO BISCUIT.
Three-quarters cup hot riced potatoes, one-quarter cup butter, one
teaspoon sugar, one teaspoon salt, one cup scalded milk, one-half yeast
cake (Fleischman's) in one-half cup water, one egg slightly beaten, four
cups flour. If set at 10 a. m. it will be ready to shape and bake for tea.
Beat together potatoes, butter, sugar and salt. When the milk is lukewarm
add the yeast cake. When yeast is dissolved, combine with potato mix-
ture. Add part of the flour, beating constantly, then more flour until stiff
enough to knead. Knead until smooth, return to mixing bowl and let
rise. Knead sponge, let rise second time, shape into small biscuits, let
rise to double the bulk. Bake in a quick oven.
Mrs. Geo. B. Swain.
- TEA BISCUIT.S.
Sift one pint of flour and one heaping teaspoonful of Royal baking-
powder, one-half teaspoonful of salt, one teaspoonful of sugar, one table-
spoonful of butter and lard chopped through. Then add one cup of milk,
roll and cut as soft as possible and bake.
M. H. Douglas.
SOUR MILK BISCUITS.
One cup of rich sour milk, sweetened with one-half teaspoonful of
soda, one-half teaspoonful of salt, one teaspoonful of sugar, one heaping
teaspoonful of baking-powder, sifted with one pint of flour. Roll and
cut as soft as possible and bake. -
M. H. Douglas.
RUS.K.
One pint of milk, one-half pound of sugar, one-half cup of butter,
two eggs, one large cup of very light yeast, one-half teaspoon of soda.
Boil the milk, and when cool mix with the other ingredients. Beat the
eggs well before adding them, and stir flour in to make a sponge as for
bread. Set over night. In the morning mix as stiff as soda biscuits and
ſet it rise again. Roll out and let them get very light. Bake. When
done wet with milk and sugar (dissolved in milk). When you mark them
out put a little melted butter between each one. Very old rule.
MRs. Moses BIGELow, SR.
- FRENICH BUN.S.
One quart flour, butter size of egg, three large teaspoonfuls Royal
baking-powder, two and one-half cups milk, salt. Roll out like pie crust
and spread with one cup of sugar, one-half cup melted butter, one
tablespoonful cinnamon. Raisins improve this. Roll up and cut in
small pieces. Bake. Serve with coffee.
LAURA. E. ANTHoNY.
HERMITS.
Three-quarters cup butter, one cup brown sugar, two eggs, three-
quarters teaspoonful soda, one tablespoonful hot water, two and one-
half cups flour, one-half teaspoonful salt, one teaspoonful cinnamon,
one-quarter teapsoonful each cloves, mace and nutmeg, one cup raisins.
Mix in order given. Roll mixture one-quarter inch think. Shape with
cutter. Put raisin in center of each mold. Bake twelve to fifteen min-
utes in moderate oven.

64
UP-TO-DATE RECIPES
NEWARK ACADEMY
Founded 1792
WILSON FARRAND, Head Master
Thorough preparation for any college
or scientific school, or for business life
Catalogue on Application
ASBURY PARK PHILADELPHIA
F R A N K'S
911 Broad Street, Newark, N. J.
Women’s and Misses’ Wearing Apparel. Telephone Market 2670
Phone 4953 Orange 25 Years' Experience
WILLIAM C. GRIFFIN
PHPE ORGANS
Tuning Repairing Rebuilding
Yearly Contracts Made
Electric Blowers Installed
63 NORTH BRIGHTON AVE. EAST ORANGE, N. J.
Telephone 708 Waverly
F. H. S T R U B B E
FINE CONFECTIONS
French and American Ice Cream and Water Ices
495 Clinton Avenue, Newark, N. J.
Families, Parties, Churches, Etc., Supplied
All Orders Receive Prompt and Careful Attention
Telephone 1660 Bigelow
OLOF SCHARIN & SON
Painting and Decorating
472 CLINTON AVENUE NEWARK, N. J.

BREAD AND ROLLS
65
SPICED RAISIN DROP CAKES.
One-half cup of butter, one cup of sugar, rubbed together, one-half
cup of milk, two eggs, one cup of raisins, seeded and chopped, one-half
teaspoonful of vanilla, one-half teaspoonful of lemon, also one-half tea-
spoonful of cloves, cinnamon, and nutmeg. Prepared flour for a stiff
batter. Drop by the teaspoonful on buttered tins. To make Dainty
Drop Cakes use the same batter without the raisins and spices, and put
in one cup of candied orange and lemon peel chopped.
M. H. Douglas.
RAGGED MUFFINS.
One pint of flour, one and one-half teaspoonfuls of Royal baking
powder, butter size of egg, pinch of salt, and milk to make soft dough.
Roll out. Melt two tablespoonfuls butter, pour over the dough. Cover
with maple sugar. Roll and cut. Cook fifteen or twenty minutes in
moderate oven.
LAURA. E. ANTHoNy.
GRAHAM POPOVERS.
Three-quarters cup graham flour, one-half cup white flour, one-
half teaspoon salt, one cup milk, two eggs, one scant teaspoon melted
butter. Mix salt and graham and white flour. Add milk slowly, mak-
ing a smooth batter. Add eggs well beaten and melted butter. Beat
with egg beater for two or three minutes. Bake in hissing hot buttered
iron gem pans. Earthenware custard cups may be used. Bake thirty
or thirty-five minutes in a hot oven.
FINGER ROLLS.
One and one-half cups scalded milk, four tablespoons shortening, one
teaspoon salt, one tablespoon sugar, one cake Fleischman's compressed
yeast, five tablespoons luke-warm water, white flour. Dissolve yeast cake
in water. Add sugar, salt and shortening to scalded milk and stir until
the shortening is melted. When luke-warm add dissolved yeast cake.
Add as much flour as can be mixed with a spoon, not making the
dough stiff enough to knead. Mix and cut thoroughly with a knife.
Cover and set aside to rise. When dough has doubled its bulk, pull
off bits of dough and make into smooth balls with the fingers. Put
balls on a floured molding board, cover and let stand till very light.
Roll balls on the board to lengthen. Put in pans, let rise till very
light and bake twenty minutes in a hot oven.
GRAND MOTHER'S GRIDDLE CAKES.
One pint flour, one-half teaspoonful salt, one teaspoonful soda, one
scant pint sour milk or cream, two eggs (well beaten). Crush, measure
and sift soda and salt into the flour. Mix thoroughly. Add the milk and
beat well. Then add beaten yolks, and lastly the whites, beaten stiff.
Bake on hot, well greased griddle, turn when full of bubbles, and bake
on the other side till they stop puffing. Serve with maple syrup or butter
while hot. Cover with sugar and nutmeg and serve at once. Soapstone
griddles require no greasing.
JULIE WARD HEALY.
FLAP JACKS.
One pint sour milk, one and one-half cups Germea or Wheatena, one
and one-half cups wheat flour. Mix at noon. The next morning add
one teaspoon of salt, one teaspoon of soda. Allow to stand a short time,
and thin with cold milk to proper consistency and bake on griddle.
MARY C. JoBNson.

66
UP-TO-DATE RECIPES
Telephone 2619 Branch Brook Established 1888
WILLIAM PROVOST, Inc.
Pasteurized Milk and Cream
Bottled and capped by machinery. Dirty fingers never
touch it. Why not give us a trial? We invite inspection
of our plant.
10- 16 NASSAU STREET NEWARK, N. J.
W O L FIN G. E. R.
FLORIST
883 BROAD STREET NEWARK, N. J.
Phone 3404 Mulberry
HOUSEFURNISHING SHOP
A. N. UN G E S S E R 'S
499 and 501 Clinton Avenue
NEWARK, N. J.
Telephone 575-576 Waverly
A recipe is a very handy thing to have in the
house, but to have a Caterer handy is the safer.
SI M O N D A V IS
943 Broad Street Newark, N. J.
Telephone 800
Our Catering Department under Personal Supervision
Long Distance Phone 7916–7917-7918 Newark, N. J.
J A M E S F. S. T E IN E R
Wholesale and Retail
FISH DEALER -
Shell Fish a Specialty
47, 48, 5.3, 58 CENTRE MARKET

COOKIES AND CRULLERS
67
WAFFLES.
One and three-quarters cups flour, three teaspoons Royal baking-
powder, one-half teaspoon salt, one cup milk, two eggs, one tablespoon
melted butter. Mix and sift dry ingredients. Add milk gradually, yolks
well beaten, butter, whites beaten stiff. Cook in very hot greased waffle
Iron.
SOUR MILK WAFFLES.
Two cups flour, one-half teaspoon salt, one teaspoon soda, two cups
sour milk, four tablespoons melted butter, two eggs. Beat whites and
yolks of eggs separately. Mix dry ingredients. Add beaten yolks. Add
milk slowly, beating constantly. Beat in the melted butter. Add beaten
whites. Drop by spoonfuls on a hot, well-greased waffle iron.
BUCKWHEAT PANCAKES.
Two and one-half cups buckwheat flour, one and one-quarter cups
wheat flour, two and one-half tablespoons Royal baking-powder, one tea-
spoon salt, milk. Sift and mix flour, baking-powder and salt with buck-
wheat. Add enough milk to make a thin batter. Bake at once on a hot
griddle.
APPLE FRITTERS.
Wash, peel and core, then cut in slices about one-half inch thick;
sprinkle with lemon juice and powdered sugar. Let stand a few minutes.
Dip each slice in batter and fry in deep fat. Drain on brown paper.
Sprinkle with powdered sugar and serve with lemon sauce.
FRITTER BATTER (For Oysters, Clams, Meat or Fruit).
Two eggs, one-half cup milk (or water), one tablespoon olive oil,
one saltspoon salt, one cup flour, for fruit one teaspoon sugar. Beat
yolks of eggs, add milk, oil, salt, flour. When ready to use, add white,
beaten very stiff, to make it almost a drop batter. If for clams or meat
add one tablespoonful of lemon juice or vinegar. This batter will keep
several days in cool place. Vegetables for fritters, such as celery, salsify,
or parsnip should be boiled until tender, then drained and cut in small
pieces, then stir them into the fritter batter. Fry fritters in olive oil or
Crisco or cooking oil.
JULIE WARD HEALY.
Cookies, Crullers, etc.
OATMEAL COO KIES.
Three cups oatmeal, two cups sugar, one cup raisins, one teaspoonful
cinnamon, one teaspoonful cloves, one-half teaspoonful salt. Mix all
thoroughly, then add one-half cup butter, one-half cup lard (soft). Stir
in two eggs that have been beaten with six tablespoonfuls of milk, two
cups flour, one teaspoonful baking soda. Drop on buttered tins with
teaspoon. Bake.
MRs. HARLow.
ANISE SEED CAKES.
One pound powdered sugar, one pound flour, six eggs, two table-
spoonfuls anise seed. Beat the sugar and eggs for one hour in the one
direction. Mix in the anise seed and flour. Drop with teaspoon in
greased pans, sprinkled with anise seed. Let stand for twelve hours and
then bake.
Mrs. SAMUEL BEAMAN.

68
UP-TO-DATE RECIPES
Telephone Waverly 3386
Charles Buermann & Son
Grocers & Butchers
Fruits and Vegetables in Season Sea Food and Game
412 CLINTON AVE., NEWARK, N. J.
Compliments of
ROCCO LAZZARO PRESTO LUNCH
Modern Shoe Repairing 148 Market Street
405 WASHINGTON STREET Newark, N. J.
Newark, New Jersey
Phone 2863 Waverly
W. R. JAMES
“The Home of Flowers”
Store Clinton and Elizabeth Avenue Newark, N. J.
Greenhouses and Residence 272 Lyons Avenue
Phone 4983 Waverly Irvington, N. J.
JAMES SARANTIS Phone Mulberry 1384
GARDINOR'S
Umbrella Shop
M. W. Gardinor, Prop.
17 Academy Street
Cigarettes and Tobacco Adjoining Post Office
NEWARK, N. J.
436 Elizabeth Avenue
NEWARK, N. J.
Ice Cream and Candy, Cigars,
Sun and Electric Prints by the
Various Processes -- - -
Get it Right” at
Telephone 6296 Market
Newark Blue Print Co. KATZ’S PHARMACY
Herbert F. Soverel
210 MARKET STREET Washington and Kinney Sts.
Directly Opposite Beaver St. Newark, N. J.
NEWARK, N. J.

COOKIES AND CRULLERS
69
MARGUERITES.
Two eggs, one cup of brown sugar, one-half cup of flour, one-quarter
teaspoonful salt, one-quarter teaspoonful Royal baking-powder, one-
half pound pecan nut meats chopped fine.
LAURA. E. ANTHoNy.
SAND TARTS.
One cup sugar, one-half cup butter, one egg, one and one-quarter
cups flour, two teaspoonfuls Royal baking-powder. Mix and roſt Very
thin, moisten with white of egg and sprinkle cinnamon and sugar on
top. Chopped almonds are a great addition. Bake in moderate oven.
LAURA. E. ANTHoNy.
COCOANUT DROPS.
One pound sugar, one pound cocoanut (grated over night), three
ounces butter, four tablespoonfuls flour rubbed in with the cocoanut, five
eggs, beaten separately and the whites put in the last thing. Drop by
teaspoonfuls in buttered tins. Make fifty cakes.
CoRNELLA. H. Foster.
GINGER SNAPS.
One cup sugar, one cup butter, two cups B. & O. molasses, one
teaspoonful soda dissolved in a little hot water; add one teaspoonful
cinnamon, one-half teaspoon ginger, a little nutmeg. Roll very thin.
C. M. Foster.
CRULLERS
Four eggs beaten eight minutes. Add one cup of sugar, one cup of
milk, eight large tablespoonfuls of melted butter. Put one teaspoonful
of soda and two teaspoonfuls of cream of tartar in four cups of flour.
Add to the other mixture. Put one extra cup of flour on the board to
make crullers stiff enough to roll. Nutmeg to taste. Fry in deep fat
and roll in sugar.
- MRs. GEORGE BIssell.
SUGAR JUMBLES.
Four eggs, two cups of granulated sugar, one cup of butter, one
teaspoonful of soda dissolved in two tablespoonfuls of sweet milk, two
teaspoonfuls of cream of tartar. Mix with just enough flour to roll them
out. Cream the butter and sugar, add eggs beaten separately.
MRs. CARL LENTz.
CRULLERS.
One-half cup of melted butter, one and one-half cups of granulated
sugar, one pint of sweet milk, one-quarter grated nutmeg, four eggs,
three-fourths package of prepared flour. Half lard and half suet to fry
them in.
MRs. C. LEN'rz.
SOFT MOLASSES COOKIES.
One cupful of B. & O. molasses, half a teaspoonful each of salt, vine-
gar and ginger, quarter cup of lard or butter, quarter cup of cold water,
one level teaspoonful of soda dissolved in one teaspoonful of hot water,
and flour to make a soft dough. Roll rather thick and cut with a cutter.
Bake in a moderate oven.
E. H. Connett.
PEANUT COOKIES (Much like H. O. Cakes).
Whites of two eggs beaten stiff, one cup of powdered sugar, one
teaspoonful of flour, one cup of chopped peanuts (one qt. in shell). Drop
from spoon on paper and bake only a few minutes in a cool oven.

70 UP-TO-DATE RECIPES
*-
WE PREVENT BURGLARY -
Our business is not primarily the detection of thefts, but
the prevention of them. -
Our system of Electric Alarms warns our headquarters of
unlawful intrusion of your premises, and our Special Officers
are immediately dispatched to the scene to investigate.
For Fifty years our service has been successful in prevent-
ing burglary. Cost is small, safety great.
Newark District Telegraph Co.
Room 209 Kinney Building 790 Broad Street
J0S. J. KROEGER
M. L. Felmly & Co.
546-548 Central Avenue
Newark, N. J.
Plumbing, Heating
Tinning
666 BELMONT AVENUE
NEWARK, N. J.
Storage Warehouses
Phone Market 7372
BOSCH-PEATS WALL PAPERS
“Make Homes Out of Houses”
Tel. 3532 Market
The 3 Morrow Brothers Fred H. Cockef
- - re - OCKeTalr
Painters With a
Reputation Grocer
4 - E -
135 WEST KINNEY STREET 83 Wºº." ET
Newark, N. J. Newark, New Jersey
Telephone 6,410 Market Phone 41.15 Market
Central Employment
Penn Paper Box Co. Agency
F. B. SIEGFRIED . ". . .
- Ompeten ale an ennale elp
Mgr. and Treas. of All Nationalities
Hamilton and McWhorter Sts. Furnished on Short Notice
21 MARSHALL STREET
Newark, N. J. Newark, N. J.

COOKIES AND CRULLERS
71.
COOKIES.
One cup butter, two cups sugar, two eggs, five cups flour, two full
teaspoons Royal baking-powder, one-half cup milk (scant), nutmeg, salt.
If rolled quite thin makes forty-five cakes.
Mrs. MoREHouse.
CHO.COLATE BARS.
One-half pound powdered sugar, one-half cup grated chocolate
(sweet), one-half pound flour, one-half pound chopped raisins, five eggs,
three tablespoons powdered cinnamon. Cream the sugar and eggs
together. Beat for ten minutes. Add the chocolate, raisins, cinnamon
and flour. Mix well into a stiff dough. Spread in shallow baking pans;
bake to a light brown. Cut into bars one inch wide and three inches
long.
Mrs. SAMUEL BEAMAN.
DOUGHNUTS.
One egg, one-half cup sugar, one-half cup milk, one-quarter tea-
spoonful cinnamon and nutmeg. Mix these ingredients together. Also
mix two and one-half cups flour or more with one and one-half teaspoon-
fuls Royal baking-powder, saltspoon of salt, two teaspoonfuls butter or
lard. Roll and cut one-half inch thick. Fry in hot lard, turning about
three times.
MRs. Joseph H. LovELAND.
HICKORY NUT MACAROONS.
One cup of butter (creamed), two cups brown sugar, one and one-
half cups flour, two eggs, one and one-half cups hickory nut meats
chopped fine, one teaspoonful Royal baking-powder. Drop on buttered
tins, macaroon size.
C. H. Fost ER.
CHRISTMAS CINNAMON STARS.
Six whites of eggs, beaten to a snow, one ounce of cinnamon, one
pound of powdered sugar, one pound of ground almonds. Mix, roll out
in powdered sugar, cut in stars, and bake in slow oven.
MRS, HELLER.
ALMOND MARGUERITES.
Whites of two eggs, beaten very stiff, add one full cup of con-
fectioner's sugar. Stir in one cup of chopped almonds. Freshen banquet
wafers, and spread each with this, piled high in centre, bake in hot oven
for a short time, watching constantly not to have them too brown.
Shredded cocoanut can be used in the place of almonds.
- M. H. Doug LAs.
SEED COOKIES.
Two cups of sugar dissolved in a scant three-quarters of a cup of
hot water, a generous three-fourths of a cup of melted butter (measure
after melting), three-quarters of a teaspoonful of soda dissolved in the
hot water. Boil before using one tablespoonful of carraway seed. Let
this all cool before using flour sufficient to roll out thin. Cut in any
shape desired.
M. C. BROWN.
GRAHAM COOKIES.
Three-fourths of a teaspoonful of soda dissolved in three-fourths of
a cup of hot water. Put this on two cups of sugar and a generous three-
fourths of a cup of melted butter. Let the mixture cool before using
graham flour sufficient to roll out thin. Cut in any shape desired.
M. C. B.Row N.
72
UP-TO-DATE RECIPES
º
º - º
------------- - - - -
“Yes, I tried it,
but I went back
to Royal.”
This is the experience of
most women who have been
tempted to try so-called
cheaper baking powders,
which almost always con-
tain alum, and often leave a
bitter taste in the food. -
Absolutely Pure
Made from Cream of Tartar
derived from Grapes
Royal Contains No Alum—
Leaves No Bitter Taste
-º-º-º:




CAKES
73
CREAM PUFFS.
Melt one-half cup butter in one cup hot water. While it is boiling
beat in one cup flour, then let cool. When cool stir in three eggs, one
at a time, without beating them and drop on tins quickly. Bake about
twenty-five minutes. When baked open the side of each puff and fill with
the following cream: One-half pint milk, one egg, three tablespoons
sugar, two large tablespoons flour. Flavor and boil until like custard.
J. G. Swain.
Cake and Cake Fillings
CHO COLATE LOAF CAKE.
Two eggs, two cups sugar, one-half cup butter, one cup sour milk,
two and one-half cups flour, one level spoonful soda dissolved in the sour
milk, one-quarter cake unsweetened chocolate dissolved in one-half cup
hot sweet milk, one teaspoonful Burnett's vanilla. When cold cover with
boiled iceing.
ANToINETTE. LookER.
ORANGE CAKE.
One-half cup butter, one cup sugar, two eggs (white and yolks beaten
separately), one-half cup sweet milk, one and one-half cups flour, one
and one-half teaspoonfuls baking powder, Burnett's vanilla. Cream butter
and sugar, add yolks, then milk, one cup flour, adding all the baking
powder to the last one-half cup of flour. Add beaten whites before the
last of flour. This makes three layers. Filling—Grated rind and half the
inside of an orange taken with a spoon, juice half lemon. Add confec-
tioners' sugar enough to thicken juice so that it will spread nicely, then
beat in the well-beaten white of an egg. Add more sugar to the filling
that is left for top layer. This will ice the cake.
- MRs. Joseph S. VINson.
COFFEE CAKE.
One cup of sugar, one heaping tablespoonful butter, two eggs, one
scant cup of milk, two teaspoons Royal baking powder, one teaspoon of
salt, two cups of flour. Bake in square tin pans, put butter, cinnamon
and sugar on the top. Bake in very hot oven.
MARY F. WINTRINGER.
APPLE CofFEE, CAKE.
One cup sugar, one tablespoonful of butter, one egg, one cup of
milk and water, two teaspoonfuls Royal baking powder, flour. Add
enough flour for spreading batter. Cover with sliced apple, sugar and
butter. Flavor with nutmeg or cinnamon.
MRS. A. M. LINNETT.
COFFEE CAKE.
One-half cup of butter, three-quarters cup of sugar, one cup milk, two
or three eggs (yolks and whites beaten separately), grated rind of a
lemon, two cups of flour, two teaspoonfuls Royal baking powder, sift
flour and baking powder three times. If dough seems too thin add a
little flour. Spread on two shallow tins with spoon. Cover surface with
melted butter, sugar, cinnamon and chopped almonds. Bake about
twenty minutes.
MRS. F. LANNEAU.

74
UP-TO-DATE RECIPES
Tel. 8070 Branch Brook Blackstone Manufacturing
BENJ. E. LEIBE Company
Home of Truth Brand Products
Manufacturer of
Medicine Chests Second to None
Electrical and Surgical Ask Your Grocer for
Instrument Cases Truth Brand Flavoring Extracts
Polished Bases and All Kinds of
Novelties in All Hardwoods “The House of Blackstone”
39-43 GRAFTON AVENUE 203–205 JOHNSON AVENUE
Newark, N. J. Newark, N. J.
OSMUN-COOK COMPANY
Dental Supplies and Furniture
Newark, New Jersey
KODAKS CAMERA SUPPLIES
FIREMEN'S PHARMACY
Developing and Printing
QUALITY SERVICE
Telephone 6761 Market
M. J. MAYR
Plumbing, Tinning and Heating
Jobbing in All Its Branches
46 PENNINGTON STREET NEWARK, N. J.
Established 1885
PHELPS & SONS MFG. COMPANY
Manufacturers of Metal, Cloth, Celluloid Covered Buttons
Button Dies and Button Machinery
All Kinds of Buttons and Badge Parts
110-112-114 PENNINGTON STREET NEWARK, N. J.
Telephone 131 Mulberry
HONEY WELL & PAINTER
UNDERTAKERS
969 BROAD STREET Private Ambulance Service

CAKES
75
APPLE SAUCE CAKE.
One cup of sugar, one-half cup of butter (scant), one and one-half
cups of cold apple sauce, one cup of chopped raisins, two heaping cups of
flour, two teaspoonfuls of ground spice, cinnamon, ginger, nutmeg, a
pinch of salt, and two small teaspoons of soda beaten thoroughly in the
apple sauce. E. H. Con NETT.
SOFT GINGER BREAD.
One cup sugar, one cup butter, two eggs, one cup sour milk, one cup
of B. & O. molasses, four cups of sifted flour, one tablespoonful of ginger,
two teaspoonfuls baking soda dissolved in a large spoonful of hot water.
It is improved by using the grated rind of a lemon. Stir the butter and
sugar together, then add the two eggs beaten well and the molasses,
milk and flour. When well mixed strain in the soda water and stir the
whole together, adding the ginger. Turn the mixture into buttered tins
and bake in a hot oven.
MARY F. WINTRINGER.
SHAWNE MOLASSES CAKE.
One cup molasses, one cup sugar, one cup butter, three eggs. Beat
together, then add one cup thick sour milk in which two teaspoons
round of soda are dissolved, three cups flour, grated peel of lemon and
ginger if wanted, or three and one-half cups of flour, water instead of
milk, with one and one-half teaspoons soda.
E. O. Johnson.
FRUIT CAKE.
One pound butter beaten to a cream, one pound brown sugar, twelve
eggs, leaving out the whites of four; beat whites and yolks separately,
add to the above and mix well, sift in one pound flour, five pounds
raisins, two pounds citron, one pound currants, one ounce mace, one-
half ounce cinnamon, one-half ounce nutmeg, fourteen cloves, two glasses
brandy. Fruit to be well floured. Bake in two round cake tins four
hour or less. Send to baker's if near; is easier.
MRS, FRANK H. VINson.
BUTTERLESS, EGGLESS, MILKLESS CAKE.
Two cups of sugar, two cups of water, two tablespoons of lard, two
teaspoons of cinnamon, one-half teaspoon of salt, one box of raisins.
Boil the above five minutes, and when cold add a heaping teaspoonful of
soda, sifted in three cups of flour. Line tins with well-greased paper.
Bake one hour in moderate oven. The above makes two cakes.
- MRs. Edwards.
EXCELLENT SPONGE CAKE.
Four eggs, one cup granulated sugar, one cup of flour, two rounded
tablespoons of cornstarch, juice and rind of one lemon, one teaspoon of
baking powder. Beat yolks of eggs, with sugar, very light, then add the
lemon and three tablespoons of cold water; put cornstarch in cup, fill up
with flour and sift, adding Royal baking powder, then add to yolks and
sugar, in alteration with the stiffly beaten white of eggs. Bake in angel
cake tin or in layers. Bake slowly forty minutes.
MRS. O. H. SPARKs.
COLD WATER CAKE.
Two cups sugar, one cup butter, three cups sifted flour, one cup cold
water, three eggs, four cups floured raisins, one teaspoon soda, one tea-
spoon cinnamon, one-half cake of Baker's chocolate. This will make a
large loaf of cake.
MRs. GEORGE JENKINson Hoſ, MEs.

76
UP-TO-DATE RECIPES
Tel. 519 Mulberry
Every Watch |ARTHUR H. ERB
Needs (A) Christl Undertaker
Automobile Service De Luxe
Kinney Building 308 Washington Street
Market and Broad Streets Newark, N. J.
Branch : 42 Hollywood Ave.
Established 35 Years Lyons Farms, N. J.
Telephone 9039 Waverly
MODEL STORAGE WAREHOUSES
54–56 Belleville Avenue Newark, N. J.
Known All Over the United States for Their Efficiency
IN HANDLING HOUSEHOLD GOODS SHIPMENTS
IN NEW JERSEY
Telephone
FERDINAND’S SEED STORE
58 CLINTON STREET
AT MULBERRY NEWARK, N. J.
Compliments of
AUGUST BUERMANN MFG. CO.
220 JELLIFF AVENUE
Newark, New Jersey
Telephone 696–697 Waverly
F. & W. V. ENGELBERGER CO.
Plumbing and Heating Contractors
157-159 JELLIFF AVENUE NEWARK, N. J.
Tel. 7519 Market S. Canter, Manager | Phone 1823 Mulberry
MODERN STORAGE ROOMS KNAPP & RUSSELL
Office, 78 Academy St. Beef, Weal, Mutton, Lamb and Pork
Warehouse, 17 Camp Pl. NEWARK, N. J.
Poultry in Season Orders Delivered Free
Furniture Stored, Packed, Crated, Shipped.
Auto Vans for Long Distance Moving 276 BANK STREET
Dealers in New and Second Hand Furniture NEWARK, N. J.

CAKES
77
WALNUT CAKE
One-half cup butter, one cup sugar, yolks three eggs, one-half cup
milk, one and three-quarter cups flour, two and one-half teaspoonfuls
Royal baking powder, whites two eggs, three-quarters cup walnut meats.
Mix ingredients in order given. Bake 45 minutes in moderate oven. Cover
with boiled icing and put one-half walnut in little squares on cake.
MRS. WILLIAM. C. Schenck.
CHO.COLATE CAKE (NO EGGS).
Cream one cup of sugar, one tablespoon of butter. Add two table-
spoons of cocoa, one cup sour milk, two cups flour, one teaspoon of soda
dissolved in water. Icing—Two tablespoons melted butter, two cups
confectioner's sugar, two tablespoons strong coffee, two tablespoons
cocoa. Beat until light.
MRs. GEORGE JENKINson Hol. MEs.
POUND CAKE.
One-half pound of butter, cream well, add one and two-thirds cupfuls
of granulated sugar, mix thoroughly; beat five eggs, whole, one at a
time, beating each thoroughly and quickly; add two level cupfuls of
pastry flour in which one-quarter of a teaspoonful of Royal baking-
powder has been well sifted. Flavor with a sprinkle of nutmeg and half
teaspoonful of Burnett's vanilla. Beat well. This makes a good-sized
loaf. Bake for three-quarters of an hour in a moderate oven.
MRs. E. H. AcKLEY.
QUAKER POUND CAKE.
One pound sugar, one-half pound butter, one pound flour, large
spoonful Royal baking powder, one cup milk, six eggs. Cream butter and
sugar, add yolks, milk, flour; lastly whites of eggs.
Miss HELEN PoſNIER.
THREE LAYER CAKE.
One-half cup butter, one and one-half cups sugar, three eggs, three-
fourths cup milk, two and one-fourth cups flour, four and one-half tea-
spoons Royal baking powder. Level all measurements and sift flour
thoroughly.
C. MoREHOUSE.
IMPERIAL CAKE. -
Three-quarters cup butter, one and one-half cups sugar, two and one-
half cups flour, three teaspoonfuls Royal baking powder, one-quarter cup
of milk, three egg yolks, two cups seeded raisins, one and one-half cups
currants, one cup citron, one-half candied orange peel, one-quarter cup
brandy, three egg whites, one-half teaspoonful salt. Bake in moderate
oven one hour.
Low NEy's Cook Book.
ANGEL FOOD.
Ingredients—Six egg whites, one cup sugar, three-fourths teaspoon
Burnett's vanilla, one cup flour, one teaspoon cream of tartar, one-
fourth teaspoon salt. Method: A–Flour, cream of tartar and salt to
be sifted three times. B-Whites of eggs to be beaten until stiff, sugar
added gradually, then flavoring. C-Flour to be folded into mixture
gently. D–Mixture to be poured into buttered and floured pans and
baked in a moderately hot oven until brown and it shrinks from edges
of pan.
MRs. J. M. RIKER.

78 UP-TO-DATE RECIPES
Seymour, Picot & Smith
Attorneys and Counsellor
at Law
20 CLINTON STREET
Newark, N. J.
CHARLES H. STEWART
Counsellor at Law
Corporation Counsel,
Irvington, N. J.
Suite 818–820 Union Building
9- || CLINTON STREET
Newark, N. J.
Howard F. Kirk
Counsellor at Law
Room |002 Union Building
9-15 CLINTON STREET
Newark, N. J.
Telephone 676
Harrison R. Van Duyne
Civil Enginer and Surveyor
Dealer in Real Estate
Appraisal of Property and
Partition of Estates a Specialty
Office, Kinney Building
790 BROAD STREET -
Newark, N. J.
Phone Waverly 9069
Mon., Tue., Thur., Fri., 6-8 P. M.
Also Appointments
DR. WILLIAM H. MARTIN
CHIROPRACTOR
2 MILFORD AVENUE, Cor. Clinton Ave.
Electrical Treatment
Tue., Wed., Fri., 12-2 P. M.
NEWARK, N. J.
MILTON H. GRUET
Piano Tuning, Tone Regulating
Repairing of Pianos and Players
Violins
Office: 17 W. Park St., 2d Floor
Residence: 25 Columbia Ave.
Phone 2728 Market Newark, N. J.
Phone Market 41.22
Open Evenings
DR. CHAS. L. SNIVELY
Dentist
486 Broad St., Newark, N. J.
Between Bridge and Orange Sts.
FRANK M. McDERMIT
LAWYER
| 30 MARKET STREET
Newark, N. J.
PAULA LADDEY
Counsellor at Law
| | CLINTON STREET
Newark, N. J.

CAKES
79
CUP CAKES.
One-third cup butter, one cup sugar, two eggs, one-half cup milk, one
and one-half cups flour, two teaspoons Royal baking powder, vanilla and
bitter almond. Bake in individual tins. This makes twelve cakes.
C. MoREHouse.
- MOCHA TART.
Five eggs, one-half cup granulated sugar, three heaping tablespoon-
fuls flour, two teaspoonfuls Royal baking powder, three teaspoonfuls
coffee essence, one teaspoonful vanilla. Beat yolks of eggs, sugar, coffee
and vanilla together, add whites well beaten and the flour. Bake in two
tins and serve with whipped cream flavored with coffee for the filling.
MRS. H. R. CRANE.
MY MOTHER'S WALNUT LAYER CAKE.
One cup sugar, one-quarter pound butter, three eggs, one and one-
half cups flour (prepared flour), or add two teaspoonfuls Royal baking-
powder to flour (pastry), one-half cup milk. Cream sugar and butter,
add yolks well beaten, and milk, sift flour twice, add slowly, and then
add whites well beaten. Bake in two long layer cake pans in hot oven.
Filling—One cup sugar, one-quarter cup hot water; let simmer until
it hairs from spoon. Beat white of an egg and mix with the above. Add
one cup chopped raisins and one cup chopped nuts and one tablespoon
grated cocoanut. Flavor with Burnett's vanilla (one teaspoon).
Frosting–White of one egg, one cup XXXX confectioner's sugar.
Beat the egg stiff, add sugar gradually. Frost top of the cake. When
stiff line off in squares and ornament each square with half a walnut.
JULIE WARD HEALY.
ROCK CAKES.
Two cups flour, two tablespoons lard, one-half cup sugar, one-half
cup currants, two teaspoons Royal baking-powder, one-half teaspoon salt,
one egg and enough milk to make a stiff paste. If iron pans are used
they must be previously heated.
MRs. GEORGE JENKINson Hol.MEs.
ANGEL CAKE.
First Premium.
Whites of ten eggs, well beaten; one and three-quarters glasses of
sugar, one glass of flour, one teaspoon cream of tartar, pinch of salt.
Flavor with vanilla (Burnett's). Put in ungreased pans. Boiled icing
if preferred.
MISS M. M. O.GDEN.
APPLE CAKE.
Scald one cup (or one-half pint) milk and cool to lukewarm; dis-
solve one and one-half cakes of Fleischman & Co.'s Compressed Yeast
in a portion of the milk, strain it into the balance and make sponge with
this liquid and about one and a quarter cups of flour with which one-half
teaspoonful of salt has been sifted. Beat well, set to rise about one hour
or until very light, when add one-quarter cup of butter creamed with
one-half cup of sugar and one-half teaspoonful of lemon extract; beat
in well; add two well beaten eggs and stir in sufficient flour to make
soft dough; knead lightly and 1et rise until doubled in bulk. Roll to
about the thickness of a half dollar, place in shallow pan, press into
surface of dough sliced apples, flat side down; dredge with sugar and
cinnamon; let rise a little; cover apples and bake until tender, then
remove cover and finish baking. Oven should be hot enough to bake in
thirty to forty minutes. Peaches, plums or other fruit may be used
instead of apples, but in that case the cinnamon must be omitted.

80
-
UP-TO-DATE RECIPES
SELEY & JEFF
Wholesale and Retail Dealers in
Pork Pies, Leaf Lard, Phila-
delphia Scrapple, Smoke d
Beef, Boneless Bacon, Sugar
Cure d H a m s, English
Bacon, Cooked Meats of
All Kinds
8 CENTRE MARKET
Telephone 3793–J Market
Phone 1752 Waverly
Ask for
FISCHER'S
Pure Rye Bread
Sweet Marie and Butter Cup
Nine Different Varieties of Box
Cakes, 10c (Union Made)
FISCHER BAKING COMPANY
Newark, N. J.
EAGLE CLEANING
& Dyeing Works
946 BERGEN STREET
Newark, N. J.
Grandest, Quickest, Best
Called for and Delivered
Telephone 1955 Waverly
For Masons’ Materials and
Concrete Building Blocks
Sewer Pipe Front
Slag and Brick
Stone Fire Hºric-i-
GEO. F. PERRY & SONS
Incorporated
Office and Yard:
26 FABYAN PLACE
Newark, N. J.
Galvanized Steel Sectional
Garages
Fireproof Buildings of Any Size
or Design
Riverside Mfg. Co.
| 62- 166 Riverside Avenue
No. of Delevan Av. Newark, N. J.
Phone 1384 Branch Brook
Ask Your Dealer for
A. & B.
PRINT BUTTER
The Standard of
Pure Creamery Products
M.Augenblick & Bro.
Distributors
Newark, New Jersey
Newark Tel. 45
L. D. 1838 Mulberry
LUDWIG ACHTELSTETTER
Ladies’ and Gentlemen’s
RESTAURANT
BANQUET HALLS
842–844–846 BROAD ST., C. R. R. DEPOT
NEWARK, N. J.

CAKES
SCRIPTURE CAKE.
One cup butter (Judges 5:25), three cups sugar (Jer. 6:20), three
and one-half cups flour (I. Kings 4:22), two cups raisins (I. Sam. 30:12),
two cups figs (I. Sam. 30:12), one cup water (Gen. 24:17), one cup
almonds (Gen. 43:11), six eggs (Isaiah 10:14), one tablespoonful honey
(Ex. 16:31), a pinch of salt (Lev. 2:13), spices to taste (I Kings 10:10).
Follow Solomon's advice for making good boys, Pro. 23:14, and you
will have a good cake.
BREAKFAST CAKE.
One cup sugar, one egg, one tablespoon butter, three-fourths cup
milk, two and one-half cups flour, two and one-half teaspoons Royal
baking powder, one-fourth cup currants, one-fourth teaspoon cinnamon.
Put batter in pan and cover top with following mixture: One-half cup
flour, one tablespoon butter, crumble with fingers. Add two tablespoons
dark brown sugar, one teaspoon cinnamon. Make day before using.
- ANToINETTE. LookER.
RIBB.ON CAKE.
One-quarter pound butter, one cup sugar, three eggs, one and one-
half cups prepared flour, one teaspoon Royal baking-powder, one-half
cup milk. Beat butter and sugar to a cream. Add yolks of eggs, well
beaten, and milk. Sift flour and powder twice. Add slowly when very
light. Add beaten whites. Divide dough into three parts. Bake two as
plain layers. Add to the third part: One-quarter cup raisins (floured),
one-quarter cup currants (floured), one-quarter cup sliced citron
(floured), one-quarter teaspoon ground gloves, one-quarter teaspoon
ground allspice, one-half teaspoon ground cinnamon. Bake, and place
the fruit layer between the two plain ones with lemon jelly made as
follows: One egg, juice and rind of one lemon, one cup sugar, one piece
of butter (size of walnut). Beat the egg, in upper section of double
boiler, stir in sugar, add grated rind and juice of a lemon. When it
begins to cook, put in butter. Remove when it thickens, after cooking
about twenty minutes. Do not let it sugar.
JULIE WARD HEALY.
APPLE SAUCE FRUIT CAKE.
Cream together one cup of sugar and one-half cup of butter, one
cup of seeded raisins rolled in flour, one teaspoon of salt, one-half tea-
spoon of cloves and one of nutmeg. Dissolve a teaspoon of soda in a
little hot water, and add it to a cup of unsweetened apple sauce. Let
it foam. Beat all together. Then add two cups of sifted flour and bake
forty-five minutes.
M. R. WHERRY.
CHO.COLATE CAKE.
Two cups sugar, two cups flour (pastry preferred), one-half cup but-
ter, four eggs, one-half teaspoon soda, three-quarters cup grated choc-
olate dissolved in one-half cup boiling water, one-half cup sour milk or
buttermilk. Should there be heavy sour cream, reduce the butter, using
a generous one-quarter cup. Before sieving the flour add soda by sifting
through a tiny sieve, also add salt. Flavor, Burnett's vanilla. Icing,
three whites of eggs beaten to a stiff froth, two cups granulated sugar,
one cup boiling water. Boil until it forms a soft ball when dropped
into ice water, then pour on the beaten whites slowly, beating all the
time. Continue beating until it will spread without running. Flavor
vanilla (Burnett's).
Mrs. E. H. Hotchkiss.

82
UP-TO-DATE RECIPES
“Necessity is the Mother of Invention”
THE IDEAL REVERSIBLE WINDOW provides that necessary 100%
ventilation; safety in cleaning glass; privacy and shade by attach-
ing shades or drapery directly to sashes; simple, easy, attachable
screens; weather tight sashes. No greater cost than good durable
hung windows. Saves cost of blinds, awnings and weather strips.
IDEAL REVERSIBLE WINDOW CO.
- 623 North Sixth Street, Newark, N. J.
Est. 1904 Tel. 5963 Orange
TATE & COMPANY
L. J. W. TATE, Prop.
Carpet and Rug Cleaning
Mattresses Renovated
Oriental Rugs Shampooed
and Repaired
16 and 18 SUSSEX AVENUE
East Orange, N. J.
Phone 3362 Mulberry
Tel. 3436 Orange
REHCHEY & LAKE
Sellers of Flowers
373 MAIN STREET
Opposite the City Hall
EAST ORANGE, N. J.
L. & C. CRIQUI
Dealers in
Beef, Veal, Mutton, Lamb, Pork and Poultry
7 CENTRE MARKET
NEWARK, N. J.
Branch at Avon-by-the-Sea, N. J.
Tel. Market 1303
THEODORE, RICHTER
Hemstitching and Picoting
Box, Side and Accordeon
Plaiting
109 WASHINGTON STREET
One Flight Up
Newark, N. J.
DURAND FLAVORING
EXTRACTS
Vanilla, Orange, Lemon, Almond
For Sale at
Aaron Ward & Sons
DURAND EXTRACT Co.
Millburn, N. J.
Tel. 98.20 Market
John Bajiotopoulos
Athens Market
Fruits and Vegetables
Wholesale and Retail
437 WASHINGTON STREET
Newark, N. J.
J. W. FIGUEROA
Dealer in
Staple and Fancy Groceries
Fruits and Vegetables in Season
425 WASHINGTON STREET
Newark, N. J.
| Est. 1895
Phone 8,171 Market
Newark Cleaning & Dye
Works, Inc.
Samuel Gross, President
20–28 BROOME STREET
Newark, N. J.
COMPLIMENTS
of
T. B. LIEBSTEIN
Metals

CAKES
83
confection cake.
One cup butter, two cups sugar, one cup milk, four cups flour,
white of three eggs, two heaping teaspoons Royal baking powder. Take
out one-half the mixture and bake in two large jelly cake tins. To the
remainder add yolks of three eggs, one tablespoon molasses, one cup
of chopped raisins, one cup chopped figs, one and one-half pound citron,
one teaspoon cinnamon, one-half teaspoon cloves. Bake in three jelly
cake tins and put together alternately with currant jelly.
CoRNELLA. H. Foster.
SUNSHINE CAKE.
Whites of seven eggs, yolks of five eggs, one cup granulated sugar,
scant three-quarters cup flour, one-third teaspoon cream tartar, one pinch
salt, one teaspoon vanilla (Burnett's). Beat the whites about half, then
add cream tartar and beat very stiff. Stir in sugar lightly. Then the
beaten yolks thoroughly. Vanilla. Add flour carefully last, do not beat.
Bake from thirty-five to fifty minutes in slow oven in tube pan. Invert
when taken from the oven.
MRS. M. N. McKENZIE.
SPONGE CAKE.
Four eggs, one and one-half cups sugar, one and three-quarters cups
flour, one teaspoon Royal baking powder, one cup boiling water, one
tablespoon Burnett's vanilla. Beat yolks and whites separately. Cream
sugar and yolks, add beaten whites and then beat for at least ten min-
utes. Fold in flour and baking powder, add boiling water. Bake thirty
or forty miutes in moderate oven.
LILA. D. CAVE.
CHO.COLATE CAKE.
First Premium.
Body–Two cups sugar, one-half cup butter, one-half cup milk,
three cups flour, two teaspoonfuſs baking powder, three eggs, flavor with
lemon. Filling—Half cake Baker's chocolate dissolved, three table-
spoonfuls milk, one cup sugar, one egg. Boil until thick, flavor with
Burnett's vanilla. Put on cake when cold.
MISS. M. M. OcDEN.
WEDDING FRUIT CAKE.
One pound flour, one pound butter, one pound two ounces sugar,
twelve eggs, one coffee cup molasses, two wine glasses brandy, one table-
spoon cloves, one teaspoon mace, one teaspoon nutmeg, four pounds
raisins, two pounds currants, one pound figs, one pound citron, one-half
pound blanched almonds, candied orange peel. Fruit to be rolled in
flour. Bake about four hours in slow oven.
CoRNELLA. M. Fost ER.
ONE EGG CAKE.
Two-thirds glass sugar, one-third glass butter, one-half glass milk.
one and one-half glass flour, one egg, two teaspoonfuls Royal baking
powder.
MOCHA CARE.
One-half cup butter, one cup sugar, three eggs beaten separately,
three-fourths cup milk, and one and one-half cups Hecker's Superlative
Flour. Bake in two layer pans. Filling—Two cups confectioner's sugar,
three table spoons cocoa, one tablespoon butter, three tablespoons cold
coffee.
Mrs. Ellis CLYDE HEALY.

84 UP-TO-DATE RECIPES
Mrs. V. M. Best
IMPORTER
Gowns - - Hats
Mourning Goods a Specialty
25 HALSEY STREET
Newark, N. J.
Mrs. L. M. Salisbury
Mill in ery
The Aldine Building
2 Lombardy Street
Rooms 30 I-303
Telephone Mulberry 2282
L. E. COOK
4 | FULTON STREET
Newark, N. J.
I M P O R T E R
Hats for All Occasions
Compliments of
THE ORGANIST
of
SOUTH PARK
PRESBYTERIAN
CHURCH
L. D. Tel. 804 Market
M. J. CARROLL
PRACTICAL
FURRIER
Repairing, Reshaping, Re-dyeing
Fine Furs a Specialty
| 37 WASHINGTON STREET
Newark, N. J.
Art Stained Glass for Churches
and Residences
Memorial Windows
Lamps Repaired
Sharpe Bros. Co.
95 || BROAD STREET
Newark, N. J.
Telephone 6,492 Market
Phone Orange 4310
47 NORTH GROVE STREET
THE ORIGINAL
JACOB DIETRICH
STORAGE WAREHOUSE
Baggage Handled, Local Eacpress, Long Distance Motor Service
Special Piano Equipment, Courteous and Experienced Men, Com-
plete Van Service, Experienced Piano Movers, Professional Packers
only for handling Household Effects, Glassware, China, Bric-a-Brac,
Etc. Estimates Gladly Given
EAST ORANGE, N. J.

CAKES
85
LEMON LAYER CAKE.
Piece of butter the size of an egg, one and one-half cups of Sugar,
two and one-half cups of flour, two eggs (beat whites and yolks sepa-
rately), two teaspoonfuls of Royal baking powder, one teaspoonful of
Burnett's vanilla. Filling–Two lemons (rind and juice), two eggs (beat
separate), two cups of sugar, two tablespoonfuls of flour, one cup of boil-
ing water, one-half cup of cold water. Grate the lemon and take the juice.
Beat the yolks and whites separately. Mix the yolks with the lemon
and sugar, then add the whites; add the cup of boiling water and the
flour mixed with the cold water. Let it boil until it thickens. Use
when cold. Orange can be used.
M. A. RENNER.
COCOANUT CAKE.
Two eggs, one cup sugar, one cup sweet cream, two cups flour, one
heaping teaspoonful Royal baking powder, one teaspoonful lemon extract.
Bake in shallow pan in moderate oven. Frosting—One cup powdered
sugar, one tablespoon butter, one tablespoon hot water, one cup
shredded cocoanut. Flavor with few drops almond extract.
MRs. Joseph H. LovELAND.
FILLINGS FOR CAKE.
NUT AND RAISIN.
One and one-half cups sugar, scant one-half cup water. Boil until
it hairs and then stir into the beaten whites of two eggs. Add one-half
teaspoon Burnett's vanilla, three-quarters teaspoon tartaric acid, one
cup nuts, one cup chopped raisins.
ORANGE.
Two oranges, one lemon. Grate rinds and add juice, one cup water,
one cup sugar, one tablespoon corn starch mixed with some of the
water. Boil until smooth.
MARSHMALLOW.
Three teaspoons of Cooper's Gelatine, dissolved in a little cold
water; one teaspoon Burnett's vanilla. Add scant cup of boiling water
and two cups of confectioner's sugar. Cool a little, beat with egg
beater. Add juice of one-half lemon, beat till stiff enough to spread.
Place layers of cake on bread board. Cover each layer quickly, before
putting cake together.
MRs. GEO. E. WILKINson.
ECLAIR FILLING. -
Two-thirds cup sugar, one egg, one-quarter teaspoonful salt, one-
quarter cup flour, one and one-half cups milk, Burnett's vanilla to
flavor. Put milk in double boiler. Mix other ingredients, except egg
and stir into milk when hot. Cook fifteen minutes, stirring often. Add
beaten egg and before spreading between layers add Burnett's vanilla.
A small quantity of grated cocoanut adds to the filling.
FILLING FOR FIG CAKE.
Take one pound of figs chopped fine, one cup hot water; let cook
for half an hour, then add two cups sugar and cook twenty minutes
slowly; then cool and add one-half teaspoonful cinnamon and vanilla
(Burnett's). This makes three layers.
Mrs. Geo. BIssell.

86
UP-TO-DATE RECIPES
Henry Keller
Mantel and Tile Company
256 HILLSIDE AVENUE
Lyons Farms, N. J.
Telephone 7383 Orange
Brown & Reimer
Electrical Contractors
46 FOURTH AVENUE
East Orange, N. J.
Telephone Connections
Geo. Linnett & Bro.
PRESCRIPTION SPECIALIST's
LINCOLN PARIX & CLINTON A.V. E.
Sherman and Frelinghuysen Aves.
Newark, N. J. -
phone Market 94.80
Flowers Sent by Telegraph to All
Cities
Washington Florist
Floral Designers and Decorators
577 Broad St. and Central Ave.
Newark, N. J.
We Make a Complete Line of
HOT WATER SPECIALTIES
The Celebrated Bell Washers, Full-
ler Balls, Steam Valve Discs, and all
kinds of small molded rubber goods.
Samples by parcel post.
Estate of Andrew Bell
2-4-6 COMMERCIAL st REET
Newark, N. J.
*Phone Market 547 ()
B. Melfi
Ladies” and Gentlemen’s Tailor
Sanitary Tailoring Shop. Repairing,
Remodeling and Relining
Goods Called For and Delivered
407 WASHINGTON STREET
Newark, N. J.
"Phone 2438 Mulberry
H. Finn
Studio
Firing Daily
127 WASHINGTON STREET
Nr. New St. Newark, N. J.
Lessons Given. All Orders Taken
For Painted China and Glass
For Sale–Roman Gold, Hand Paint-
ed China, White Chinas, Colors,
Brushes, Etc., China Mending.
Tel. Orange 4609
Wm. A. Hartman
Telephone 1325 Market
L. Lowenstein
Successor to N. Pashkow
Mattress Renovator
Also Box Springs Renovator
19 MARPOET STREET
Opp. Court House Newark, N. J.
Telephone Market 27.68-J
H. G. Van Duyne
Auto and Bicycle Supplies
Gas and Electrical Supplies
78 MAIN STREET
East Orange, N. J.
A. Javerbaum
A Full Line of “storm. Hero”. Una-
brellas, Dress and Wardrobe Trunks,
Traveling and Shopping Bags
Umbrellas Repaired and Recovered
We also repair Trunks and reframe
Suit Cases and Bags. Complete
Repair Shop on Premises
Mail orders attended to. Work
called for and delivered.
Opp. Car Barns
50 Main Street East Orange, N. J.
Maker of
Tops and Cushions for Automobiles,
Carriages, Etc.
144 MULBERRY STREET
Newark, N. J.
Telephone Market 3176
The Chiropractic Institute
Inc.
Dr. E. Schultz, Manager
Office Hours: 9:30 A. M. to 4:00 P. M.
Saturdays, 9:30 A. M. to 12 M.
222 MARIKET STREET
Newark, N. J.

CAKES
87
LEMON CREAM.
Filling for Cake-One cup milk, grated rind one lemon, two table-
spoonfuls sugar, two heaping teaspoonfuls flour, two yolks of eggs.
Put lemon rind in milk and heat to boiling point. Save one-quarter
cup of milk and mix with the flour, then mix this thickening with the
beaten yolks of eggs and sugar, and stir the whole into the hot milk
until it thickens.
Chocolate for Top of Cake–One cake German sweet chocolate,
three tablespoonfuls XXXX confectioner's sugar, seven tablespoonfuls
milk, three-quarters tablespoonful Burnett's vanilla, butter size of a nut.
Boil the chocolate, sugar and milk. Add vanilla after it begins to boil and
butter just before removing from fire.
NELLIE. A. HEALY.
MOCHA FILLING FOR LAYER CAKE.
One and one-half cups confectioner's sugar, one large lump butter,
one tablespoon cocoa, small quantity hot coffee, cream sugar and butter
together, add cocoa and enough coffee to make mixture spread easily.
This is enough for filling and top of two layers.
ANTornett E. LookER.
COFFEE CREAM FILLING.
Put into a bowl one-half pint of cream and three tablespoons sugar,
beat until stiff; add three tablespoons or less coffee. Spread between
layers and on top.
MRs. FRED Robinson.
CHO.COLATE ICING.
Two squares of Baker's chocolate, two cups of powdered sugar,
four tablespoonfuls boiling water, white of two eggs. Beat one and
two-thirds cups of the sugar into the unbeaten whites of the eggs.
Scrape the chocolate and put it with the remaining one-third of a cup
of sugar and the water in a small frying pan. Stir over a hot fire until
smooth and glossy, then stir into the beaten whites and sugar. With
the given quantity two cakes can be made.
Mrs. CARL LENtz.
ICING FOR CAKE.
One tablespoonful butter, one teaspoonful Burnett's vanilla, one
tablespoon milk, one cup confectioner's sugar. Beat well until smooth
and creamy. This icing never hardens. The cocoa may be added to
this if omitted from cake.
BROWN SUGAR FILLING.
One cup brown sugar, one-half cup milk. Stir over fire until it
spins a thread. Then pour slowly into the well beaten whites of two
eggs, beating all the time.
BOILED ICING.
Boil one cup granulated sugar with four tablespoonfuls water until
it drops from spoon in threads. Have ready the beaten white of one
egg, and pour the syrup slowly into it, beating all the time. Flavor.
Spread on cake while warm.
BOILED CHO.COLATE ICING.
One cup powdered sugar, one-quarter cake chocolate (shaved), two
tablespoonfuls boiling water, the white of one egg. Cook one-third of
the sugar, the chocolate and the water together until smooth. Have
the egg and the remainder of the suger beaten together, and pour into
them the hot chocolate. Beat well and spread over cake at once.
88
UP-TO-DATE RECIPES
El
D]
Telephone 2479 Mulberry
Modern Printing Company
653 BROAD STREET
Newark, N. J.
Telephone
Central Baby Carriage
Works
Makers and Dealers in
BABY CARRIAGES
Reed Lamps, Tables, Etc. Repairing
399 CENTRAL AVENUE
Cor. First St. Newark, N. J.
"Phone Branch Brook 709
The Modern Tailoring,
Cleaning & Dyeing Est.
Harry Hagop, Mgr.
Fiſ RS REMO DELEED
585 CENTRAL A VENUE
Bet. 12th & 13th Sts. Newark, N. J.
GEO. A. HARDY
B-O-OH-BIND Eit.
And Blank Book Manufacturer
216 MARIXET STEREET
Newark, N. J.
Who is
SAM ORR2
*Phone 418-R Branch Brook
FRANK EASTON
DECORATOR.
A FRIEND
Dealer in Paints, Varnishes, Brushes
and Wallpaper
429 SEVENTH AVENUE
Cor. No. Ninth St. Newark, N. J.
L. D. "Phone 4309-J Market
Will Pay You to Trade at the
ºw ASHINGTON BARERY
4.33 WASHINGTON STREET
Newark, N. J.
Compliments of
EUGENE RULL’s
407 WASHINGTON STREET
Newark, N. J.



PASTRY
S9
QUICK ICING.
Take equal parts of cream and the white of an egg. Beat together,
then add enough confectioner's sugar to make stiff enough for use, and
flavor with Burnett's vanilla.
Mrs. Schenck.
MOCHA ICING.
Cream one cup powdered sugar and one-third cup butter; add
yolks of three eggs well beaten, add one-quarter cup strong coffee, add
more sugar till it is of the right consistency.
MILDRED ALLEN.
Pastry
NEVER FAILING PIE CRUST.
One cup flour, one-half cup lard, one-quarter cup cold water, pinch
of salt, pinch of paking-powder.
MRS. GEO. B. Swaſ N.
PIE CRUST FOR ONE PIE.
One cup flour (large), one-half cup of lard, one-quarter teaspoon
of baking-powder, one-half teaspoon salt. Rub together and enough
ice cold water to make a stiff dough.
MRs. GEORGE JENKINson Hol. MEs.
POTATOE PIE.
Six eggs, one-half pound of butter, one pound of potatoes, one
lemon, two cups of sugar. Mash potatoes, add lemon juice and strain
through a fine colander. Stir the butter and sugar to a cream, add the
potatoes and eggs beaten separately, and bake with under crust only.
Very old recipe.
MRs. Moses BIGELow, SR.
PUFF PASTE.
One-half pound of butter, one-quarter pound lard, one-quarter tea-
spoonful of cream of tartar, one pound of flour, salt, a little cold water.
Chop half of butter and all of lard into flour, salt and cream of tartar.
Add a very little cold water to make dry paste. Roll out and put bits
of butter all over it. Fold up, continue rolling out, adding butter till
all is used. This will keep a week in ice chest.
MARY C. Johnson.
FILLING FOR LEMON TARTS.
Two eggs, two lemons, one cup of sugar and one good tablespoon-
ful of butter. -
MIN NIE LEBERT.
LEMON PIE.
One lemon, juice and grated rind, one cup of hot water, one table-
spoonful of corn starch, one cup of sugar, two eggs (yolks), butter
size of an egg. Wet the corn starch in a little cold water and stir into
hot water when it boils. Pour this on the sugar and butter. After it
cools, add eggs and lemon. Use whites for meringue with two table-
spoonfuls of powdered sugar to each white of egg. Bake in slow oven
before adding meringue.
JULIE WARD HEALY.

90
DESSERTS
MOCK CHERRY PIE.
One cup of chopped cranberries, one-half cup of chopped raisins,
one-half cup of water, one scant cup of sugar, one tablespoonful of flour
and pinch of salt. Flavor with teaspoonful of Burnett's vanilla.
JULIE WARD HEALY.
FRENICH PIE.
Butter a pie dish and fill with sliced apples. Spread the apples
with sugar and nutmeg. Pour over them a batter made of the yolks of
two eggs, one-half a cup of sugar, one tablespoonful of butter, one cup
of flour, one-quarter cup of milk, and one teaspoonful of Royal baking
powder. Bake until the apples are soft. Turn upon pie dish with
apples on top. Put frosting or whipped cream on top. Use this same
batter recipe for short cake with peaches, bananas, etc., topping with
whipped cream.
MRs. J. W. Johnson.
PUMPKIN PIE.
A solid pumpkin, size of half peck measure. Peel and stew until
tender and dry. Strain through colander. Add six rolled butter crack-
ers, one tablespoonful of salt, two tablespoonfuls of ginger, one and
one-half cups of sugar, one small nutmeg, two eggs and three pints of
milk. This makes three pies.
Mrs. NElson Todd.
CRACKER PIE.
Three-quarters of a pound of sugar, four eggs, two lemons, six
butter crackers, and one pint of milk. Cream butter and sugar together
add beaten yolks of eggs, then juice and rind of lemon, then whites of
eggs, beaten. Bake in under crust.
MRs. W. H. TAYLoR.
Desserts
COMPOTE OF APPLES.
Make a syrup with one cup of sugar, one cup of water, and a square-
inch of stick cinnamon. Boil slowly for ten minutes, skimming well.
Core and pare eight or ten tart apples; cook till nearly done in the
syrup. Drain and cook them a few minutes in the oven. Boil the
syrup till almost like a jelly. Arrange the apples on a dish for serving.
Fill the core cavities with jelly. Pour the syrup over them. Put
whipped cream around the base and garnish the cream with jelly.
Mrs. HERBERT R. CRANE.
COFFEE-AND-TAPIOCA TRIFLE.
Have ready two cups of hot, clear coffee (strain through linen if
necessary); add half a cup of pear! tapioca and let cook over boiling
water, stirring occasionally, until tender. Pearl tapioca will take at
least two hours cooking. The minute and other quick-cooking tapiocas
will cook in half an hour. When done add half a cup of sugar and turn
into glass cups; serve with cream slightly whipped.
CHO.COLATE PUDDING.
One-half cup sugar, one egg, one-half cup milk, one cup flour,
one teaspoon of Royal baking powder, one-half square unsweetened
chocolate, melted with one large spoonful of butter. Mix well and
steam one hour.
Sauce-Two eggs, one cup sugar. Beat well and flavor with vanilla
(Burnett's) or serve with whipped cream.
Mrs. WM. HEINIKEN.

DESSERTS
91
BUTTER SCOTCH PIE.
Line a deep pan with pastry and fill with following mixture: Melt
together two large tablespoonfuls of butter and a cup of brown sugar.
Cook till a rich brown, then add a large cupful of scalded milk. Sim-
mer for a few minutes, or until sugar is dissolved, and whip in the yolk
of one egg beaten to a cream with a tablespoonful of corn starch. Bake
till the custard is set and spread with a meringue made of the egg white
whipped with a tablespoonful of powdered sugar. Flavor both pie and
meringue with a few drops of Burnett's vanilla.
Good House KEEPINo.
FRUIT PUDDING.
One-half pint milk, two cups flour, two eggs, one-half teaspoonful
salt, one tablespoonful melted butter, two heaping teaspoonfuls Royal
baking powder, one quart fruit. Pick over the fruit. Dredge fruit
with flour. Beat eggs until light, add milk, add part of flour and beat
until smooth. Add butter, salt, rest of flour with baking powder, then
stir in fruit. Turn into greased pudding mold and boil three hours.
MRS. A. M. LINNETT.
DELICATE BREAD PUDDING.
One cup of fine bread crumbs, one egg, one pint of milk and one
tablespoonful of sugar. Beat the yolk of the egg and add to it the
milk, sugar and bread crumbs. Bake in a pan of water. When it is
set, and while still hot, spread over the top a thin layer of pineapple or
other jam. Set aside to cool, and just before eating spread over it
the white of the egg beaten very stiff. If the egg white is beaten long
enough it will not return to liquid form.
M. C. JoBNSoN.
LEMON RICE PUDDING. -
Boil one-half pint of rice in one quart of milk till very soft. Add
to it while hot the yolks of three eggs, three large tablespoonfuls of
sugar, the grated rind of two lemons, and a little salt. If too thick
add a little cold milk. It should be like boiled custard. Turn into a
pudding dish. Beat the whites of eggs very stiff with eight tablespoon-
fuls of sugar and the juice of two lemons. Spread on top of pudding
and brown in the oven. Put on ice and serve very cold.
MRS. W.M. S. Roe.
CUSTARD SOUFFLE. -
Two scant teaspoonfuls butter, two good teaspoonfuls flour, two
good teaspoonfuls sugar, four eggs, one cup milk. Let the milk come
to a boil; beat the flour and butter together, stir gradually into boiling
milk, boil eight minutes, stirring often. Beat sugar and yolks together,
add to the cooked mixture and set aside to cool. When cool beat the
whites to a stiff froth and add to the mixture. Bake in a buttered
pudding dish for twenty minutes in moderate oven. If double cook
thirty minutes. Serve immediately with creamy sauce.
CoRNELIA H. Fost ER.
QUEEN OF PUDDINGS.
One pint of bread crumbs, one quart milk, one cup sugar, yolks
of four eggs, piece of butter size of egg, grated rind of one lemon.
Bake. When done spread over the pudding a thick layer of jelly.
Whip the whites to a stiff froth; add one cup sugar, juice of one lemon.
Pour this over pudding and brown slightly in oven.
MRS. S. H. GULICK.

92
DºssºRTS
CARAMEL CUSTARD.
Put a cup of granulated sugar into a small sauce pan with a table-
spoonful of water. Stir until melted, then let cook until a light brown
color. Turn one-half of the caramel into a well buttered mould and
let it get cold. Into the rest turn a half cup of boiling water and let it
stand on the side of the range until dissolved. This is for sauce. Stir
four yolks and two whole eggs with three tablespoonfuls of sugar,
one-half teaspoonful salt, to a cream, add a pint of scalded milk and
one-half teaspoonful Burnett's vanilla. Strain this into the mould over
the hardened caramel. Place the mould in a pan of hot water and
bake in a very moderate oven until firm in the center. It should take
one hour. When cold the custard is ready to serve. Serve the car-
amel in another dish.
Mrs. WM. S. Roe.
SNOW PUDDING.
Two tablespoons gelatine, two tablespoons cold water, one-half
cup boiling water, one cup sugar, one-third cup lemon-juice, three egg
whites. Sauce—Two cups scalded milk, three egg yolks, six table-
spoons sugar, one-eighth teaspoon salt, one-half teaspoon Burnett's
vanilla. Soak gelatine in cold water and dissolve in boiling water;
add sugar and lemon-juice, stir until mixture thickens; then add stiffly
beaten whites and continue beating until stiff enough to drop from a
spoon. Mold, chill and serve with custard sauce.
EdNA PALMer.
LEMON BREAD PUDDING.
Beat the yolks of two eggs, with half a cup of sugar and the rind
and juice of a lemon. Add four cups milk, one pint fine bread crumbs
and the whites of the eggs well beaten; or else reserve the whites for
a meringue. Bake in a pan of water like custard.
MRs. Moses BIGELow, JR.
GRAHAM PUDDING.
One and one-quarter cups of graham flour, one-half cup milk,
one-half cup B. & O. molasses, one even teaspoon soda dissolved in a
little boiling water, one cup raisins, one teaspoon cinnamon, one-half tea-
spoon cloves, one-half teaspoon ginger, one-half teaspoon salt. Steam
two hours or more. -
Mrs. George J. Hol. MEs.
COCOANUT TAPIOCA PUDDING.
Soak three tablespoonfuls of tapioca over night in water. Pour
off the water, put tapioca in one quart boiling milk and boil ten min-
utes. Beat yolks of four eggs and one cup sugar and three table-
spoonfuls cocoanut. Stir into the milk and tapioca. Boil five minutes.
Pour into pudding dish. Beat whites of eggs to a stiff froth with three
tablespoons of white sugar. Put this over the pudding, sprinkle cocoa-
nut over the top and brown in oven for five minutes.
Mrs. Ellis Clyde HEALy.
LEMON PUDDING.
Beat the yolks of four eggs until thick and lemon colored, add
gradually, while beating constantly, a cupful of sugar. Then add the
grated rind and juice of a lemon, beat the whites of four eggs stiff, and
fold into the mixture. Turn into a buttered dish. Set in a pan of
hot water and cook in the oven for forty minutes.
MRs. Moses BIGELow, JR.

DESSERTS
93
FRUIT WHIP.
Whites of two eggs, one cup of any preferred fruit mashed (straw-
berries, raspberries or prunes), one cup powdered sugar. Whip the
whites with wire spoon until very stiff, add alternately the powdered
sugar and mashed fruit. Beat vigorously twenty minutes. This will
hold stiff several hours. Serve in sherbet glasses with a sauce poured
over made with the yolks of the eggs and two-thirds pint of milk,
one-half cup granulated sugar. Cook until like soft custard. Flavor
to taste. This serves six people.
Mrs. O. H. SPARKs.
HUCKLEBERRY PUDDING.
One egg beaten light, one cup of milk, pinch of salt, two teaspoons
of Royal baking powder, one pint of flour, or enough to make a stiff bat-
ter. Stir in lightly one box of berries, after dredging them. Bake one
hour. Blackberries are very good. It makes a fine steamed pudding.
Steam two hours. Serve with hard sauce.
MRs. A. B. TwitchELL, JR.
CHO.COLATE PUDDING.
One quart milk, one-half cup sugar, one-half box gelatine, two
ounces chocolate, one-half teaspoon Burnett's vanilla, one-half cup water.
Cover the gelatine with the water and let soak half an hour. Put milk on
stove and when boiling hot add chocolate and gelatine. Stir until dis-
solved. Take off stove and add sugar and vanilla. Pour into bowl to
cool. Serve with whipped cream.
MRS. A. M. LINNETT.
CRANBERRY TARTS.
One cup cranberries, one-half cup raisins, one cup sugar, one-half
cup water. Boil all together until consistency of jam. Make pie crust.
Roll thin. Cut size of saucer. Fill with mixture, but not too much.
Fold over and press together the edges. Bake until crust is done.
AMHERST PUDDING.
Three and one-half cups of flour, one cup B. & O. molasses, one-half
cup butter, one cup raisins, one and one-half cups milk, one teaspoonful
of soda sifted in flour, one-half teaspoonful salt. Steam two hours.
MRs. GEORGE JENKINson Hol. MEs.
APPLE FLAMINGO.
Eight apples (red), two cups sugar, one cup water, one cup cream,
two tablespoons lemon juice, two tablespoons orange juice, grated rind
one-half lemon, grated rind one-half orange. Wipe apples, arrange in
baking dish, add sugared water, and cook until tender, turning so that
all sides may be evenly cooked. Be sure and preserve the shape. Re-
move skin, leaving bright coloring on apple. Boil syrup until thick, add
fruit juice and rind, pour around apple and garnish with beaten cream.
Low NEy's Cook Book.
BROWN BETTY.
Butter a pudding dish and put a layer of chopped tart apples on the
bottom. Sprinkle with sugar, cinnamon, a little nutmeg and a few
bits of butter. Cover with bread crumbs, then add more apples and
seasoning. Proceed in this order until the dish is full, having a layer of
bread crumbs on top. Cover tightly and steam three-quarters of an
hour in a moderate oven. Then uncover and brown quickly. Serve in
the dish in which it is baked. Serve with butter and sugar sauce.

94
DESSERTS
FRUIT PUDDING.
One cup of chopped suet, one cup of B. & O. molasses, one cup sour
milk, one cup of seeded raisins, three and one-half cups of flour, one egg,
one-half teaspoonful of cloves, one teaspoonful of cinnamon, one-fourth of
a nutmeg, a little salt and one teaspoonful of soda. Boil three hours in a
Steanner.
EDNA PALMER.
SPANISH CREAM.
One pint of milk, three eggs, half a cup of sugar, one-quarter box
of gelatine. Soak gelatine in a little cold milk or sherry. Make a custard
of the milk, sugar and yolks of eggs. Then add the soaked gelatine, and
stir until dissolved, but do not boil. Strain and pour over the beaten
whites of the eggs. Stir well and flavor with vanilla if sherry is not
used. Pour into moulds which have been wet with cold water.
Miss CRAwford.
BAKED APPLE DUMPLINGS.
One pint prepared flour, one tablespoon shortening, one cup milk, a
little salt. When done brush over the top of dumpling with a little
butter and sifted powdered sugar. Serve with hard sauce.
MRS. W. H. INSLEE.
PRUNE PUDDING.
One pound stewed prunes, whites of four eggs, one cup powdered
sugar. Drain juice off prunes, remove the stones and chop. Beat the
eggs very stiff, add sugar gradually, beating all the time, then add the
chopped prunes. Bake twenty minutes. Serve cold with whipped
Cream. -
- J. G. Swain.
BREAD PUDDING.
Two tablespoons sugar, one tablespoon butter, rounded; one tea-
spoon salt, level; one teaspoon Royal baking powder, three-quarters cup
raisins, two eggs, one pint milk, one and three-quarters cups bread
crumbs, grated nutmeg to flavor. Serve with hard sauce.
ANToINETTE LookER.
COFFEE CHARLOTTE.
One-half level tablespoonful gelatine (Cooper's), two tablespoonfuls
cold water, one-half cup hot coffee, one-third cup granulated sugar, one-
half pint heavy cream. Let gelatine stand in the cold water 10 minutes,
add sugar and hot coffee. Chill until consistency of thick syrup, then
add to the stiffly beaten cream. When firm enough to hold its shape
pour into a mould (or oblong pan) lined with lady fingers, one dozen
when separated being sufficient.
Mrs. O. H. SPARKs.
BERRY PUDDING.
To bake. One quart flour, three tablespoonfuls baking powder, one
tablespoonful sugar, one tablespoonful melted butter, one egg, salt, milk
for thick batter, two big cupfuls of berries. -
MRs. E. LUTHER Joy.
RICE PUDDING.
Two quarts milk, two-thirds cup rice (scant), one cup sugar. Let
stand on top of stove until rice softens. Grate nutmeg on top. If milk
has been skimmed, add small lump of butter. Bake about two hours in
slow oven, or until the milk looks creamy. -
CoRNELIA. H. Foster.

DESSERTS
95
SUET PUDDING.
One cup chopped suet, one cup raisins, one-half cup B. & O. mo-
lasses, one cup milk, two cups flour, two heaping teaspoonfuls of Royal
baking powder, little salt. Steam two hours. Sauce: One cup sugar,
one-half cup butter. Flavor with vanilla. - -
MISS MARy C. UNDERwood.
CREAM TAPIO CA.
Four cups of milk, one-half cup of sugar, a pinch of salt, three table-
spoons tapioca, three eggs and one teaspoonful of Burnett's vanilla. Put
tapioca (large pearl kind) to soak over night in water. Pour water off
next morning and put tapioca in double boiler with milk, sugar, salt and
yolks of eggs. Let cook until it thickens. Let cool and add whites of
eggs beaten stiff, and vanilla.
BELLE Littºli, Schenck.
TAPIOCA CREAM.
Soak one teacup tapioca twenty minutes in cold water. Let one
quart of milk come to a boil in double boiler. Pour off water from
tapioca and add to milk. Let this boil ten minutes. Beat, till very light,
yolks of three eggs, one cup sugar, heaping tablespoon flour, then beat
this into boiling tapioca. Boil five minutes. Beat whites to a stiff froth
and put on top.
MRS. W. M. THOMPson.
JOHN'S DELIGHT.
Two cups chopped bread, one-half cup B. & O. molasses, one egg, one
cup raisins, one cup sweet milk with one-half teaspoon soda dissolved in
it, one-half teaspoon cloves, one teaspoon cinnamon, a piece of butter the
size of a black walnut, a pinch of salt and nutmeg. Boil two hours in
double boiler. Eat with “Foaming Sauce.”
MRs. E. B. BAKER.
BANANA FRITTERS.
One-half cup flour, one-quarter teaspoon salt, one teaspoon of Royal
baking powder, one tablespoon sugar, one-third teaspoon cinnamon, one-
quarter cup milk, one-quarter of rind of orange (grated), grated rind of
one lemon, one tablespoon lemon juice, two small bananas (cut very
small), one egg, yolk and white beaten separately.
- NELLIE A. HEALY.
CARAMEL CREAM.
One quart of milk, seven tablespoons of sugar, four eggs, leave out
whites of two. Burn sugar brown and pour into boiling milk. Beat
eggs and mix teaspoon of cornstarch and one of flour wet with milk.
Mix all together and boil slightly. Beat whites and put on top with
cherry or jelly. -
MALLIE SMITH.
PLUM PUDDING.
Chop half pound of beef suet very fine. Soak one-half loaf of baker's
bread in a pint of milk. When it has absorbed all the milk add to it one
pound of raisins (chopped fine), one pound of currants, two eggs beaten
separately, one teaspoonful of cinnamon, one-half teaspoonful of cloves,
one-half nutmeg, also the suet. Mix all together and boil four hours.
MRs. CARL LENtz.

96
DESSERTS
GRAND MOTHER'S CHRISTMAS PUDDING.
Three cups flour (before sifting), one cup suet (chopped fine and
floured), three-quarters cup raisins, one-half cup currants, six figs (large)
and twelve dates, one teaspoon soda, one teaspoon salt (scant), one
teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon allspice,
grated peal of lemon and extract of vanilla, one cup milk, one cup
molasses (Porto Rico). Mix thoroughly and steam in mold four hours.
Serve with hard sauce or lemon sauce.
Lemon Sauce: Two cups hot water, one cup sugar, three teaspoons
cornstarch, grated rind and juice of one lemon, one tablespoon butter.
Boil water and sugar five minutes, add cornstarch wet in a little cold
water. Cook ten minutes and add rind and juice and butter. Stir until
butter is melted and serve at once.
JULIE WARD HEALY.
FIG PUDDING.
Figs, one pound; suet, one cupful, finely chopped; brown sugar, one
cupful; salt, one saltspoonful; flour, three cupfuls; eggs, two; milk, half
pint; cinnamon, one heaping teaspoonful; Royal baking powder, one heap-
ing teaspoonful. Beat sugar and eggs to a cream, add suet, milk and flour,
into which baking powder has been mixed. Stir into this salt and spices.
Flour the fruit, dropping it slowly into this mixture, and last stir in the
whites of the eggs. Boil four hours in a double boiler. Rinse the boiler
with cold water before pouring pudding into it. Figs must be fresh, not
dry.
A. A. H.
CHERRY ROLLS.
One pint of flour, one heaping teaspoonful Royal baking powder, one
teaspoonful sugar, one-half teaspoonful salt, one tablespoonful butter. Mix
a11 well together, then moisten with milk to make a middling soft dough,
roll out and cut in squares about two inches; put a spoonful of cherries
in squares and fasten together like dumpling, then place in pan a little
apart. Pour over them the following sauce and bake thirty minutes.
Sauce—One cup sugar, one tablespoonful of butter, one tablespoonful of
flour. Work all together then add one pint of boiling water. Add one-
half teaspoonful of vanilla.
MRS. THOS. F. BAILEy.
BAKED HUCKLEBERRY PUDDING.
One pint of B. & O. molasses and flour to make a thick batter, butter
the size of a walnut, one quart of huckleberries, one teaspoonful baking
soda. Mix all well together, adding the soda last. Bake in a buttered
pudding dish and serve with sauce.
RICE DUMPLINGS.
Wash one pound of rice thoroughly, then boil in two quarts of water
for thirty minutes, drain in colander. Peel one dozen tart apples and
take out cores. Fill in the spaces where cores were with sugar and
cinnamon. Then cover the apples with a thick coating of the boiled rice.
Tie each dumpling tightly in a cloth and put them in cold water. Bring
the water quickly to a boil and boil forty minutes. Untie the cloth and
serve dumplings with hard or cream sauce.

FROZEN DESSERTS
97
Frozen Desserts
MAPLE MOUSSE.
One-half pint cream, two eggs, one-half cup maple syrup. Warm
syrup, beat yolks and whites together well, add to warm syrup. Cook
in double boiler until stiff. Place in cold water; while it is cooling beat
the cream until very stiff. Add syrup and eggs and pack in ice for
three hours.
MRS. Victor DECKER.
CAFE MOUSSE.
One cup strong coffee, yolks of six eggs, one and one-quarter cups
sugar, one quart cream. Beat sugar and eggs together. Add coffee and
cook until thick. Then cool and add the cream which has been whipped.
Have tin packed in ice before pouring in the mixture. Don't stir after it
is packed.
RICH VANILLA ICE CREAM.
One pint milk (generous), one cup sugar, one-half cup flour (scant),
two eggs, one quart cream, one tablespoonful vanilla, one-half lemon,
and when the cream is added, another teacup of sugar. Let the milk
come to a boil. Beat the first cup of sugar, flour and eggs together and
stir into the boiling milk. Cook twenty minutes in a double boiler, stir-
ring often. Set away to cool and then add sugar, flavoring and cream.
This is very rich and is good made one-half milk and one-half cream.
CoRNELLA. H. Foster.
ICE CREAM.
One-third can condensed milk (Eagle Brand), one and one-half cups
milk, two eggs. Bring to boil. Flavor with vanilla or chocolate. Freeze.
JULIE WARD HEALY.
COLD MILK SHERBET.
One quart milk, one pint sugar. Half freeze and add juice of three
lemons and rind of one and beaten white of an egg. Then finish freezing.
MRs. Moses BIGELow, JR.
MOUSSE.
One pint cream, whipped stiff, four eggs, whites and yolks beaten
separately, three-quarters cup or scant cup of sugar, one dozen maca-
roons. Cream and eggs must be very cold. Mix sugar with yolks, pour
this in beaten whites, then add whipped cream. Mix in macaroons and
flavor with Burnett's vanilla. Pour in mold and pack in cracked ice and
salt for three or four hours.
Mrs. E. G. WHERRY.
- FRUIT MOUSSE.
One pint of cream, one cup sugar, two cups mashed fruit. Whip
cream, add sugar and fruit, mix well and put in mold. Pack in salt and
ice for three hours.
Mrs. G. H. CASEBolt.
ORANGE SHERBET.
One quart of milk, two cups of sugar. Mix thoroughly and put in
freezer. When partly frozen, add the juices of two oranges and one
lemon. Freeze.
MRS, WM. HEINIKEN.

98
PICKLES AND RELISHES
BISQUE TORTONI.
Six egg yolks, one cup maple sugar, one quart cream. Beat egg
yolks stiff and add maple sugar and one-half cup of cream. Put in
double boiler, stirring constantly till coating forms on spoon. Place
mixture in pan of ice water and beat until light, cold and stiff, then add
remainder of cream, whipped stiff and flavored with Burnett's vanilla
and orange juice. Pack for three or four hours.
E. V. McGREcoR.
ORANGE ICE AND MOUSSE.
The juice of four oranges and two lemons and one cup of sugar.
Stir until dissolved, then put in mold. Whip one and one-half pints of
cream. Sweeten and flavor with Burnett's vanilla. Add one cup of
chopped walnuts or pecans. Put in mold on top of the orange mixture.
Pack in cracked ice and salt three hours.
MRs. GEO. J. Hol. MEs.
BLACKCAP SHERBET.
One pint of light cream. Juice from one quart blackcaps. Sweeten
to taste and freeze.
MRs. Moses BIGELow, JR.
Pickles and Relishes
FRENICH PICKLE.
Four quarts green tomatoes, one quart small onions (whole), one
cauliflower, one quart cucumbers, six peppers. Cut in small pieces and
cover with a weak brine over night. Next morning cook in brine two
or three minutes. Drain. Dressing–Five tablespoonfuls ground mus-
tard, one tablespoonful tumeric powder, two quarts vinegar, one pint
water, two cups white sugar. Put on stove and boil. Thicken with a
paste made of flour and water. Boil until thick as soft custard. Pour
over pickles, stir thoroughly and put in air-tight jars.
- MRS. W. R. ANTHoNy.
MUSTARD PICKLES.
One quart small cucumbers, one quart cut in small pieces, one quart
small white onions, one large head cauliflower, one quart small green
tomatoes, six green peppers, two red peppers (take out seeds), one head
celery. Soak cucumbers over night in salt water. Cook cauliflower and
green tomatoes ten minutes. Take six tablespoons ground mustard, two
cups sugar, one cup flower, two tablespoons tumeric powder, one-half
cup salt. Mix well and wet with one pint cold vinegar and add three
pints hot vinegar. Put in the pickles while hot. Keep mixture over a
pan of boiling water. Let stand half hour, stirring often, then seal in
Carl S.
GREEN TOMATO PICKLE.
One-half bushel tomatoes, four quarts onions. Slice and sprinkle
with salt. Stand over night. Drain well and add one gallon of vinegar,
one cup sugar, one teaspoon cayenne, one ounce whole black pepper
grains, one ounce celery seed, one ounce white mustard seed, one ounce
whole mace, one ounce whole cloves, one ounce whole cinnamon. Put
into kettle and cook until tender.
MRS. C. LENTz.

PICKLES AND RELISHES
99
CHILI SAUCE.
Fifty ripe tomatoes, ten seeded green peppers, ten onions, two
bunches celery, two quarts apple vinegar, two large cups granulated
sugar, two tablespoons salt, one tablespoon ground cinnamon, one table-
spoon allspice, one tablespoon cloves. Boil slowly three hours.
Mrs. WM. R. ANTHoNY.
TOMATO CATSUP.
Four quarts strained tomatoes, four tablespoons salt, three table-
spoons black pepper, three tablespoons mustard, one-half tablespoon
cloves, one-half tablespoon allspice, one tablespoon red pepper, three
garlic, one pint vinegar. Boil until the desired thickness; put the dark
spices and garlic into a cloth to prevent the catsup from becoming dark.
J. G. Swain.
GOVERNOR SAUCE.
One peck green tomatoes sliced, one cup salt. Let stand two and
one-half hours. Drain. Add four large onions, four green peppers, one
cup sugar, six cups vinegar, one ounce whole cloves, two ounces cinna-
mon, two ounces allspice in bag, one cup grated horsehadish. Cook
until soft and tender.
MRs. JAY TREAT.
CHUTNEY (An English Sauce).
One pound apples, ten ripe tomatoes, two red peppers, four ounces
salt, one pound seeded raisins, six small onions, one pound granulated
sugar, one ounce celery seed, one ounce white mustard seed, one-half
cup mint leaves ground together coarsely. Boil three pints vinegar;
when cold pour over the mixture; let stand a week, stirring often; then
bottle for use.
MRS, WM. G. WAGon. FR.
INDIA RELISH.
Twelve large ripe tomatoes (peeled), twelve sour apples, seven small
onions, one red pepper, all chopped fine; add one quart vinegar, one
pound sugar; boil one hour and seal in glass jars.
MRS, HICKS.
CHILI SAUCE.
Twelve large ripe tomatoes, six green peppers, four large onions,
one pint vinegar, two tablespoonfuls of salt, two tablespoonfuls of sugar,
two tablespoonfuls of cinnamon; chop and boil three hours, then bottle.
Twelve green tomatoes, chopped and used instead of ripe ones, make a
good sauce.
M. H. Doug LAS.
CHILI SAUCE. -
One peck ripe tomatoes, one dozen green peppers, two quarts white
onions; remove seeds and cores from peppers; chop all very fine and
boil; one cup sugar, one pint vinegar, four tablespoons ground mustard,
one tablespoon ginger, one tablespoon ground cloves, eight tablespoons
salt. Mix these and add when the rest come to a boil; boil one hour.
Mrs. E. A. PRUDEN.
HARVARD BEETS.
Cut cold cooked beets in small pieces like dice. In double boiler
make the following: One-half cup sugar, one-half cup vinegar, one
1evel tablespoon cornstarch. Cook until thick; pour over cold beets and
stir carefully until syrup is red with beets.
C. E. M.

100
PICKLES AND RELISHES
SWEET PEPPER PICKLE.
Twelve sweet red peppers, twelve sweet green peppers, remove seeds,
eighteen small white onions, three pints vinegar, one-half cup salt (try
less first), one and one-half cups sugar, two teaspoons whole mustard,
two teaspoons celery seed. Put vegetables through food chopper and
boil in the vinegar mixture fifteen minutes. Put in small jars and cover
with wax.
MRs. Joseph S. VINson.
PICKLED GHERKINS.
Two hundred and fifty gherkins, one gallon white vinegar, eight
ounces salt, ten cents worth mustard seed, two cups sugar, five cents
worth of alum, four ounces blended spices (whole). Soak cucumbers in
brine strong enough to bear an egg, over night. In morning pour off
brine, put other ingredients into vinegar and pour over the pickles cold.
Put small pieces of horseradish on top to keep off mould.
- MARY C. Johnson.
BEET PICKLE.
One quart raw cabbage chopped fine, one quart boiled beets chopped
quite fine, two cups sugar, one tablespoon salt, one teaspoon black pep-
per, one-quarter teaspoon red pepper, one teacup grated horseradish.
Cover with cold vinegar and place in jars or cans.
C. E. M.
GHERKIN PICKLES.
Two hundred small cucumbers, one-half gallon vinegar, one ounce
ground cloves, two ounces whole allspice, two ounces alum, two ounces
white mustard seed, two ounces horseradish, one-half pint salt. Let all
come to a boil and throw over the cucumbers.
Mrs. C. LENtz.
BAKED TOMATO PICKLE.
Two quarts large tomatoes, one quart red onions, three hot green
peppers, one-third box of mixed spices, three cups light brown sugar and
enough vinegar to cover. Slice tomatoes, onions, peppers and salt down
over night. Pour off brine and add sugar, spice and vinegar and put in
a crock and bake in a slow oven three or four hours or until tender.
MRS. W. H. TAYLOR.
OIL PICKLES.
Four quarts sliced cucumbers, one-half cup olive oil, one-half cup
salt, one-half cup black mustard seed, one-half cup white mustard seed,
one quart vinegar. Pour the oil over the cucumbers first, then the seeds,
add the vinegar last, put up cold, one tablespoon celery seed. Seal in
cans, ready for use in ten days.
SLICED TOMATO PICKLE.
Two gallons green tomatoes (sliced), twelve good-sized onions, two
quarts vinegar, one quart sugar, two tablespoons salt, allspice. Place on
back of stove for several hours, stirring occasionally.
- C. E. M.
CHOW-CHOW.
One peck green tomatoes, one dozen onions, two green peppers
(remove seeds), one bunch celery. Chop tomatoes fine, salt and let
stand twenty-four hours. Drain and add onions, peppers and celery
chopped fine. Add one quart vinegar, three pounds brown sugar, one
tablespoon mustard. Put all in kettle and cook two hours.
MARY F. WINTRINGER.

PRESERVES AND CONSERVES
101
CHOW-CHOW.
One peck green tomatoes, one-half dozen onions, one-half dozen
green peppers (reject seeds). Chop fine and sprinkle over one cup salt.
Let stand over night. Drain. Cover with vinegar and cook slowly one
hour. Drain again and pack in a large jar. Take one pound sugar, one
tablespoon cinnamon, two teaspoons each cloves, allspice and pepper,
one cup horseradishh, one-quarter cup ground mustard, and vinegar
enough to mix them. When boiling pour over the pickle.
M. C. Johnson.
TOMATO CATSUP.
One basket ripe tomatoes, one quart vinegar, mix with vinegar,
three teaspºons mustard, two teaspoons red pepper, four teaspoons
cloves, one teaspoon black pepper, four teaspoons cinnamon, three-
quarters cup salt. Boil tomatoes and strain. Put on stove again and
boil one hour adding vinegar and spices toward the last.
Mrs. FRANK BELI.
PICKLED BEETS.
Cook beets until nearly done. Drain and slice into preserving
kettle. Pour over them the following hot mixture: To one quart of
vinegar, add one and one-half cups of sugar. If vinegar is strong add
one cup of water. Let all come to a boil. Seal in hot jars. Add two
cloves or a stick of cinnamon on top of each jar before sealing.
Miss E. M. Doty, per
Mrs. SAMUEL CLARK.
ENGLISH PICKLE.
Six good sized cucumbers, three good sized onions. Peel and slice.
Cover with one-half cup salt and let stand over night. In the morning
throw off brine and add one-half ounce of mustard seed and two tea-
spoonfuls of celery seed, ten tablespoonfuls of olive oil and one pint of
cold vinegar. Seal in airtight jars.
MRs. W. H. J. TAYLoR.
Preserves and Conserves
POUND TABLE FOR FRUIT CONSERVES.
Given by a chemist and said to best preserve the flavor of the fruit.
Apricots, use twelve ounces sugar
Currants, red, fourteen ounces sugar.
Currants, white, fourteen ounces sugar.
Currants, black, one pound sugar.
Cherries, red and white, fourteen ounces sugar.
Plums, damsons, one pound sugar.
Plums, egg, fifteen ounces sugar.
Gooseberries, red, fourteen ounces sugar.
Gooseberries, green, one pound sugar.
Green gages, fifteen ounces sugar.
Grapes, fourteen ounces sugar.
Peaches, fourteen ounces sugar.
Pineapple, ten ounces sugar.
Quinces, ten ounces sugar.
Raspberries, twelve ounces sugar.
Green rhubarb, one pound sugar.
Red rhubarb, fourteen ounces sugar.
Strawberries, thirteen ounces sugar.
M. C. Joh Nson.

102
PRESERVES AND CONSERVES
RHUBARB JAM.
One pound rhubarb cut in small pieces (peel first), one pound sugar
and the pulp, rind and juice of one large orange (cut in small pieces).
Let stand over night. In the morning pour off the syrup and boil until
it thickens. Then put in the fruit and boil all together one-half hour.
JANE Swain.
SPICED APPLE JELLY.
One peck of apples, washed and quartered; two quarts of water, two
quarts of vinegar, one ounce whole allspice, one-half ounce stick cinna-
mon, one ounce whole cloves. Cook until apples are tender. Strain.
To one pint of juice add one pound of sugar. Boil from twenty to thirty
minutes. -
MRs. WM. S. HEINIKEN.
PEACH MARMALADE.
Forty peaches, four oranges, one lemon. Cut in small pieces. To
each pound of fruit add one pound of sugar and boil until thick.
MRS. W.M. S. HEINIKEN.
PLUM TOMATO PRESERVE.
Five pounds of yellow plum tomatoes, three and one-half pounds of
sugar, three large lemons. Slice lemons thin and cook tender in a small
quantity of water. Put all ingredients together, adding if liked some
sliced ginger root in a cloth bag, and cook until clear and thick. Put
into glasses and seal.
Miss M. C. Joh Nson.
RHUBARB MARMALADE.
Eight pounds rhubarb, cut in small pieces. Cook twenty minutes.
Add juice and rind of five lemons (rind put through meat chopper), six
pounds sugar, one-half pound almond meats blanched and chopped.
Cook all until thick.
MRs. JAMES MARSHALL.
SPICED GOOSEBERRIES.
Six quarts gooseberries, five pounds sugar, two and one-half pounds
raisins, one pint vinegar, one tablespoon cinnamon, one tablespoon
cloves, one tablespoon allspice. Cook slowly until quite thick or almost
like jelly.
MRs. JAMES MARSHALL.
SARATOGA SAUCE.
Five pounds of currants, five pounds of sugar (granulated), one
pound of raisins, seeded and cut in half, one large or two small oranges
juice and rind (chopped). Cook currants fifteen minutes before adding
other ingredients and as long afterwards as it will require to become
like jelly. Test: Take out a spoonful into saucer and put in cool place
for a moment or two; if ready the sauce will wrinkle before a spoon
passed through it.
M. C. Johnson.
MINT JELLY. -
For foundation use light colored crab apples. Prepare and make
as for crab apple jelly, adding a dozen small sprays of garden mint to
each pint of juice tied in cheesecloth bag. Boil hard fifteen minutes.
Take out mint, add sugar and finish as usual. Just before taking up add
a little green coloring matter. Be sure to get harmless kind.
M. C. Johnson.

PRESERVES AND CONSERVES
103
SPICED PEACHES.
Wash and rub fruit. Into each peach stick two and sometimes three
cloves. To every seven pounds of fruit use four pounds of sugar and one
pint of vinegar, about a quarter pound of stick cinnamon (broken and
put in bag). Method: Make a syrup of vinegar, sugar and cinnamon.
When it boils drop in a few peaches at a time. When they are cooked
through lift carefully out on large platter and put more in the syrup, etc.
MRs. EMMA VAN DoREN.
CRANBERRY JELLY.
One quart of cranberries, two cups of granulated sugar, one cup of
cold water. Put all together and cook ten minutes after coming to the
boiling point. Take from the fire and strain through a colander.
MRs. W. H. Taylor.
GRAPEFRUIT AND ORANGE MARMALADE.
One grapefruit, one orange, one lemon. Shave all using peel and
pulp but rejecting seeds and cores. Measure fruit and add three times
amount of water. Stand over night in cool place. Next morning boil
ten minutes and let stand another night. Then add sugar pint for pint
or pound for pound, and boil until it jellies, about one and three-quar-
ters hours. This makes twelve to fourteen glasses. -
E. C. LANNEAU.
ENGLISH RULE FOR ORANGE MARMALADE.
Six Seville oranges, four sweet oranges, two lemons; slice very
thin, taking out the pits. Weigh and to each pound of fruit add three
pints of water. Let stand over night. Boil until very tender. Let
stand another night. Weigh again and to each pound add a pound of
sugar and boil until it will form a jelly. For this whole rule I add an
extra pound of sugar more than the weight.
Miss M. C. JoHNson.
GINGER PEARS.
Four pounds pears (cut in small pieces), three pounds sugar, juice
of two lemons, rind of one cut in small pieces; half pint of water, two
ounces of ginger root. Boil until it jellies.
JANE G. Swain.
CANNED GREEN GAGES.
To every pound of green gages allow three-quarters pound of
sugar. Wash green gages and drain and with a large pin puncture
each one in four or five places. Then put a layer of fruit in bowl;
sprinkle with sugar. Then another layer of green gages and sugar,
until all of fruit and sugar is used. Stand over night. In morning put
in preserving kettle, bring quickly to boiling point, skim and place in
cans when tender. -
MRS. RoRER.
STRAWBERRY PRESERVES.
Wash and stem the berries. Measure berries and sugar in equal
quantities; that is, a bowl of berries and a bowl of sugar. Put sugar
over fruit in a large cooking kettle and let stand over night. Do not
add any water. The water which remains on berries when washed is
sufficient. In the morning heat slowly until sugar is dissolved, then
bring to boiling point and boil for five minutes only, stirring very
little, so as not to crush fruit. Put in jars and when thoroughly cold
seal with parowax and cover. I preserve all berries this way, also
cherries and conserves. -
- MRS. F. A. CAVE.

104
PRESERVES AND CONSERVES
QUINCE JAM.
Eight pounds of quinces, washed and quartered. Cover with a cup
of water and 1et it boil. Then add three pounds of sweet apples, three
pounds of pears, five pounds of sugar, two lemons, juice and rind, two
oranges, juice and rind. Boil until thick.
MRS. G. H. Huo Hºs.
CONSERVE.
Two pounds sour cherries, one pound strawberries, one pound
pineapple and three and one-half pounds of sugar. Peel pineapple and
cut in small pieces, hull the berries and pit the cherries, Cook slowly
until thick as jam—about forty minutes. Add a few nut meats to each
glass of cooked conserve.
C. H. Fost ER.
PEACH CONSERVE.
To four pounds of peaches, pared and cut in small pieces, add one
grated pineapple, one grated orange, one grated lemon, one-half pound
blanched almonds (chopped fine) and one-half pound of seedless raisins.
Cook fruit until soft and pulpy. Then measure and add one pound of
sugar to each pint of pulp. Cook slowly until thick.
LAURA. E. ANT Hony.
QUINCE JELLY.
Use skins but reject seeds. Put water on quinces until you just
begin to see it among the pieces. Cover and cook until tender. Drain
through colander. Put into flannel bag and drip over night. Use one
pound of sugar for each pint. Boil hard and test after fifteen minutes
and until it will jelly. -
MARY C. Johnson.
SPICED CURRANTS.
Five and one-half pounds of fruit, three and one-half pounds of
sugar, one-half pint of vinegar, two heaping dessertspoonfuls allspice,
two heaping dessertspoonfuſs cinnamon, one heaping dessertspoonful
cloves and one-grated nutmeg. Put spices in bag, cook the mixture
until dark, which will take thirty or forty minutes.
MRS. C. H. DALY.
SPICED GRAPES.
Seven pounds of grapes, five pounds of sugar, one-half pint of
vinegar, one large tablespoonful of cinnamon, one-half tablespoonful
of cloves. Pulp the grapes. Keep the skins, cooking them separately
until soft. Cook pulp till seeds separate, then strain, and add juice to
skins, with sugar, spice and vinegar. Boil fifteen minutes, stirring
frequently.
MRS. E. B. BAKER.
GRAPE CONSERVE.
Cook six pounds of grapes and strain through colander. Take one
cup of juice to one cup of sugar, two pounds of raisins, one pound of
currants, one orange cut in small pieces. Boil twenty or thirty minutes.
Add one pound English walnuts just before taking from stove.
JANE G. Swain.
PLUM COMPOTE.
Six pounds of plums (Damson's pitted), six pounds of sugar, one
pound of English walnuts, one pound of raisins, four oranges. Boil
until thick enough for jam.
Mrs. WM. HEINIKEN.

CANDY
105
GOOD STRAWBERRY PRESERVE.
One bowl berries, two bowls sugar. Let stand over night. Boil
ten minutes hard in morning. Put in glasses and cover with wax.
MRs. Jose PH S. VINson.
MILD CURRANT JELLY.
Two pints of water, three pints of currant juice, four pounds of
sugar. Boil hard twelve minutes.
- - MARY C. JoBINson.
PICKLED PEACHES.
Seven pounds peaches, four pounds sugar, one pint of vinegar, one-
half ounce ginger root, one teaspoonful ground cloves, two teaspoon-
fuls cinnamon, two teaspoonfuls allspice, one-half teaspoonful mace.
Mix spices and tie in four small bags and put in the kettle with vinegar
and sugar. When the syrup comes to a boil, add peaches. Bring to
boiling point again. If peaches are hard let them boil a minute or two.
Turn into a stone jar to cool. Drain liquor off the next day (and the
bags). Stand on a moderate fire until it boils. Then pour over peaches.
Do this three or four days. (You can tell as the syrup gets darker and
thicker how many days.) The last day boil down the liquor until it is
half the quantity or enough to cover the peaches. Add fruit, bring all
to a boil. Take out bags and set away in a stone jar. Be sure to have
a moderate fire and not boil syrup until last day.
MRs. G. Edwin DUREN.
PRESERVED CHERRIES IN THE SUN.
One pound sugar to each pound of fruit. One kitchen spoonful of
water to five pounds of sugar. Put sugar and water on fire and boil
hard until syrup is perfectly clear. Add fruit and let come to a hard boil.
Remove and put in pans or platters in the sun. If covered with sheets
of glass it will cook more rapidly. Put out in sun one or more days
until sufficiently cooked.
Mrs. G. Edwin DUREN.
- Candy
HADDOCK CANDY.
Three cups dark brown sugar, one cup cream. Boil twenty min-
utes, stirring all the time. Remove from fire and beat one tablespoon-
ful of Burnett's vanilla and one cup of chopped black walnuts into it.
When nearly hard pour into pans.
MRs. J. M. RIKER.
COCOANUT BALLS.
The white of one egg, three-quarters pound confectioner's sugar,
three-quarters pound cocoanut, one-half teaspoonful Burnett's vanilla,
lemon or melted chocolate. Beat all together, adding a few drops of
water, when it is too thick to stir. Put out in small balls or flat cakes.
MRS. H. R. EUSTIS.
CHO.COLATE FUDGE.
Two cups of granulated sugar, two cups of brown sugar, one cup
sweet milk, one heaping tablespoonful of butter, three-quarters cake
Baker's chocolate, one teaspoonful Burnett's vanilla. Boil sugar, milk
and butter together ten minutes, then add chocolate and boil until it
forms a soft ball; add vanilla, and beat until thick. Pour in pans.
Mrs. THos. F. BAILEy.

106
CANDY
TURKISH DELIGHT.
One box of gelatine in one scant cup of water, two pounds granu-
lated sugar, one cup of water, grated rind of two oranges. Put on
stove until sugar is dissolved. Then add the gelatine mixture, stirring
until thoroughly dissolved. Cook for twenty minutes after it begins
to boil. When it has boiled ten minutes add the strained juice of two
oranges and one lemon. Pour in shallow pans that have been chilled
with cold water. When cold dust with confectioner's sugar and cut
in inch cubes.
JANE G. Swain.
SEA FOAM CANDY.
Three cups light brown sugar, one cup water, one tablespoon
vinegar; boil until it forms soft ball in water. Pour out the stiffly
beaten whites of two eggs. When stiff add one cupful of chopped
nuts and one-half teaspoonful of Burnett's vanilla or maple flavoring.
- MRs. GEORGE J. Hol. MEs.
FONDANT.
Ingredients: Two cups of sugar, one cup boiling water, one-quarter
teaspoonful of cream of tartar. Method: A. Ingredients to be heated
together slowly, stirring until sugar is dissolved. Then boiling gently
without stirring, wiping sides of sauce pan as crystals form, until a fine
thread forms when syrup is dropped from spoon or a soft ball is formed
in cold water. B. Mixture to be cooled until you can put your fingers
in it, then stirred until stiff and finally worked with hands until smooth.
PINO CHI.
Two cups light brown sugar, one cup milk. When it lumps in
cold water add butter the size of a walnut, a teaspoonful of Burnett's
vanilla and two cups of finely chopped walnuts or peanuts. Beat
briskly for five minutes, pour into buttered pans and when cold cut
into squares. - -
MAPLE SUGAR FUDGE WITH NUTS.
Three cups of sugar, one cup of maple sugar, one cup milk flavored
with Burnett's vanilla, butter size of an egg. Boil 15 minutes and pour
on a cup of chopped nuts. -
CHO.COLATE CARAMELS.
One cup brown sugar, one cup white sugar, one cup B. & O. molasses,
one cup milk, one tablespoon butter, one tablespoonful cornstarch, one
cup chocolate. Mix the sugar, molasses, milk and cornstarch together
and put in a porcelain kettle. Grate the chocolate and put it over hot
water to melt. Mix the chocolate and butter with other ingredients and
flavor with Burnett's vanilla and cook one hour, stirring frequently.
MRS, ELLIS CLYDE HEALy.
PEPPERMINT DROPS.
One pound granulated sugar, one-half cup of water, one-quarter
teaspoonful of cream of tartar; boil hard three minutes. Remove from
the stove, add four or five drops of oil of peppermint. Stir until suffi-
ciently thickened to drop from the spoon on waxed paper. If too thick,
thin with a little hot water. This is a good foundation for various
changes in flavors. A. tablespoonful of cocoa or chocolate, cocoanut
with vanilla, cold coffee instead of water and mint or oil of wintergreen
when three or four drops of blush gives a color.
M. C. Brown.

CANDY
107
CLEAR CANDY FOR NUTS.
Two cups granulated sugar, two tablespoons vinegar and enough
water to make one-half cup. Add to sugar, and boil until brittle when
tested in cold water. Pour over nuts, which should be ready in the pans.
Miss PHoEBE, TAYLOR.
PARISIAN SWEETS.
Ingredients: One pound figs, one pound dates, one pound English
walnut meats, powdered sugar. Method: Pick over and remove stems
of figs and stones from dates, mix fruit and nuts; put in a meat chopper,
work with the hand until blended. Shape into balls and roll in powdered
Sugar.
MRs. J. M. RIKER.
IMPS.
One cup sugar, two eggs (yolks and whites beaten separately), two
squares Baker's chocolate (melted), one-quarter cup melted butter, three-
quarters cup flour, one-quarter teaspoonful baking powder, one teaspoon-
ful vanilla, one cup pecans and walnuts broken in small pieces. Mix
sugar and butter together, then add the yolks, then the flour, to which
the baking powder has been added. After this add the whites and the
chocolate alternately, then the Burnett's vanilla and nuts. Drop on a
buttered pan and bake.
M. V. DoDD.
SUGAR CANDY.
Two cups of granulated sugar, one cup of water, or enough water
to dissolve the sugar; one teaspoonful of vinegar. Put on to boil, but
before it boils add one-half teaspoonful of cream of tartar to prevent
sugaring. When it hardens in cold water it is ready to pull; flavor
while pulling. Pull in long strips and cut with scissors or knife.
RUTH E HEALY.
PEANUT TAFFY.
Two cups B. & O. molasses, two cups crushed peanuts, one-half cup
butter, one small tablespoon flour, two-thirds teaspoon soda, two table-
spoons Burnett's vanilla. Cook molasses until nearly done. Add flour and
butter. Cook until it hardens in cold water. Stir in peanuts. Remove
from range and add vanilla.
A. C. DAY.
OLD FASHIONED MOLASSES CANDY.
Melt one-quarter cup butter in kettle. Add two cups B. & O. mo-
lasses and one-half cup sugar. Stir to dissolve sugar. When well cooked
stir constantly until tried in cold water candy becomes brittle. Then add
a teaspoon vinegar. Pour into buttered pan. When cool, pull until
it becomes light in color. Cut in small pieces with knife.
CANDIED GRAPEFRUIT RIND.
Soak the rind in cold water over night, allowing one tablespoonful
of salt to a quart of cold water. In the morning turn off the water
and with a spoon remove the white fibre. Cut rind into straws with a
pair of scissors. Cover with boiling water and boil twenty minutes.
To one cup of straws allow one cup of sugar and one-half cup of cold
water and boil until the syrup threads. Then remove from the fire and
lay straws on a bed of sugar in a tin pan and roll them in sugar. Let
cool and pack in a box or glass jar.
EDNA PALMER.

108
CANDY
DIVINITY.
Two cups sugar, one-half cup cold water, one-half cup Karo corn
syrup. Boil until brittle when tested in cold water. Have the whites
of two eggs stiffly beaten in a deep bowl. Gradually add hot syrup,
beating all the time until cold and thick. Add two-thirds of a cup of
broken walnut meats and one teaspoonful of Burnett's vanilla. Put in
buttered pan and cut in squares.
Edna PALMER.
ORANGE STRAWS.
Choose thick skin oranges. Cut peeling into thick strips, boil
until tender, throwing off water five or six times, putting cold on each
time. Cool and boil again fifteen minutes in a thick syrup. Let cool
in syrup. Make the syrup of one cup of water and two cups sugar.
Boil this until it will spin a thread. Throw into syrup a small quantity
of peel, turn over a few times and spread on wax paper to cool. Keep
in a tin box.
M. C. Johnson.
FUDGE.
Four squares of Baker's chocolate, two cups of granulated sugar,
three-quarters cup of milk. Boil five minutes. Add one tablespoonful
of butter. Boil two minutes, remove from the stove and add one
tablespoonful of Burnett's vanilla. Beat about ten or twelve minutes,
but not too long to run smoothly into the pan.
M. C. Brown.
VANILLA CARAMELS.
Two cups of granulated sugar, one cup cream, two teaspoonfuls
of butter, two teaspoonfuls Burnett's vanilla. Let boil until it forms
a ball when dropped in cold water.
COCOANUT CAKES.
One egg white, one spoonful cocoanut milk, one cocoanut put
through meat chopper, enough sugar to make a stiff paste. Mould
into cakes.
M. V. DoDD.
TEN MINUTES CANDY.
One cup B. & O. molasses, one cup granulated sugar, two tablespoon-
fuls of vinegar, butter the size of an egg. Boil hard for ten minutes. When
it hardens in water add one teaspoonful of Burnett's vanilla and a little
soda. Pour into buttered pans and cool. Cooking in a frying pan gives
the best result.
Mrs. H. R. Eustis.
NOUGAT.
Grease a shallow pan with butter. Fill with hickory nuts. Brazil
nuts cut in slices, almonds, cocoanut cut in thin strips, dates and a
little candied orange peel. Boil two pounds sugar and one cup water
together without stirring (after the sugar melts) until it hardens and is
brittle when dropped in cold water; then add a tablespoonful of lemon
juice and pour into pan over nuts. When nearly cold mark out in nar-
row strips with a knife.
PEANUT BRITTLE.
Chop fine (medium) one quart peanuts, divide in four parts; by the
side of each part place a cup of granulated sugar. Then have frying
pan perfectly dry, pour in one cup of sugar. When dissolved take off
stove, add nuts and pour in dry jelly tins, spreading quickly. Do the
same with each part.
L. MoREHouse.

CANDY
109
MARSHMALLOWS.
Soak one-half package of Knox's gelatine in ten tablespoonfuls of
cold water. Heat two cups of sugar with ten tablespoonfuls of water
until dissolved. Add gelatine to syrup. Let stand until partly cooled.
Add a few grains of salt and flavor to taste. Beat with an egg beater
until stiff, then use large spoon. Dust granite pan thickly with confec-
tioners' sugar. Pour in candy about one-half inch deep. Put in cool
place till thoroughly chilled. Turn out on board covered with confec-
tioners' sugar and cut into squares.
J. G. Swain.
GINGER JIBB.
One-quarter pound of butter, two teaspoonfuls of ground ginger,
one-half pound of brown sugar and three-quarters of a cup of B. & O.
molasses. Boil until it hardens in cold water. Pour into buttered pans
and when nearly cold mark into squares.
NUT CANDY.
One pound light brown sugar, butter size of walnut, one cup milk;
boil until it forms a ball when dropped in cold water. Stir in teaspoon-
ful of Burnett's vanilla and one-half pound chopped nuts. Pour on but-
tered tins and cut into squares when cool.
JANE G. Swain.
BUTTER CANDY.
Three cups of light brown sugar, a small lump of butter and a
can of condensed milk. Cook just the same as fudge, or until the
candy forms a small ball when dropped in cold water. Add flavoring
and chopped nuts and beat until creamy. This candy will be more
creamy if cooled somewhat before beating.
MINT PASTE.
One box of gelatine (Cox's), three cups of sugar, one cup of water.
Soak gelatine in one cup of water. Let sugar and water come to a
boiling point. Add gelatine. Boil slowly twenty minutes. Remove
from the stove. Add three tablespoons of 1emon juice, one and one-half
teaspoons of essence of peppermint, eight drops grape green. Pour
into a pan wet with cold water. When sufficiently firm cut in strips.
Pull one by one from the pan. Cut in squares, using plenty of confec-
tioners' sugar for covering.
M. C. BROWN.
BUTTER SCOTCH.
One cup of sugar, one-quarter cup of molasses, one large tablespoon
of vinegar, three tablespoonfuls of boiling water, one-half cup of butter.
Boil until it will become brittle when dropped in cold water. Pour into
buttered pans and mark in squares when nearly cool.
MRS. M. H. Doug LAS.
MAPLE MARSHMALLOW WHIP.
Two cups brown sugar (or one pound cake of maple sugar), one-
half cup of milk, butter size of egg, one teaspoonful of Burnett's vanilla,
one cup of walnuts and one large cooking spoon of marshmallow whip.
Mix the sugar, milk and butter and boil until it hardens when tested in
cold water. Remove from fire and beat well. Then add vanilla and
marshmallow whip and beat until almost ready for the pan. Stir in
walnuts. Pour into small buttered cake tins and before the candy is
cold turn out into a dish. Don't touch until cold.
MRs. HARRISON S. HIGBI.E.

110
SAUCES
MARSHIMALLOW FUDGE.
Two cups of sugar, two heaping tablespoons of cocoa and three-
quarters of a cup of milk. Boil this mixture until it will form a soft
ball in cold water. Take from fire and add a pinch of salt, a tablespoon
of butter and two heaping tablespoonfuls of Marshmallow Whip. Beat
well and pour into buttered pan.
Dorothy W. CAVE.
CRYSTALLIZED FRUITS.
Two cups of granulated sugar, three-quarters cup of water. Add
two tablespoons of vinegar when it boils. Boil until brittle when dropped
into cold water. Dip into this, white grapes, nuts, raisins, cherries, etc.
Drop on waxen paper to harden.
JANE G. Swan.
Sauces
CREAMY SAUCE.
One-half cup butter, one cup powdered sugar creamed together,
four tablespoons wine or one teaspoonful of Burnett's vanilla, one-quarter
cup cream or milk, four tablespoons cream in addition, beaten in grad-
ually if Burnett's vanilla is used. Set in a bowl of hot water for a few
minutes and beat until creamy. -
CoRNELLA. H. Foster.
HARD SAU CE.
One-quarter cup of butter, one cup of powdered sugar, one tea-
spoonful of Burnett's vanilla or one tablespoonful of brandy, whites of
two eggs. Beat the butter to a cream, add gradually the sugar and
beat until light, add the whites, one at a time, and beat all until very
light and frothy, then add gradually the flavoring and beat again.
Sprinkle lightly with grated nutmeg.
FOAMY SAUCE.
Beat one-half cup butter to a cream, add one cup granulated sugar,
and stir till it is white and foamy. Just before serving, pour on it one
cup boiling water and stir a moment. Add teaspoonful Burnett's vanilla.
Mrs. E. B. BAKER.
SAUCE TARTARE.
Mix one cup of mayonnaise with finely chopped parsley, onion,
capers or pickles. For scallops, smelts or other fish also with cold
meats.
JULIE WARD HEALY.
CAPER SAUCE
One pint hot water or white stock, one-half cup butter (scant),
two tablespoonfuls flour, one-half teaspoonful salt and little pepper.
Put half the butter in a saucepan; be careful not to let it become brown.
When melted, add the dry flour and mix well. Add the hot water, a
little at a time, and stir rapidly as it thickens. When perfectly smooth,
add the remainder of the butter in small pieces, and stir till it is ab-
sorbed. Add salt and pepper. If not smooth, strain before serving.
Add six tablespoonfuls of capers. For boiled beef or mutton.
JULIE WARD HEALY.

SAUCES
PEACH SAUCE.
Four large mellow peaches, one-half cup of sugar, one-half cup of
water, one even tablespoonful of cornstarch, one cup cream, whites of
two eggs. Pare and stone the peaches, put them in a saucepan with the
water and sugar, stew until tender, then press through a colander. Put
cream on to boil in double boiler, moisten the cornstarch in a little cold
water, and stir into the boiling cream.
JANE G. Swain.
BRITT ANY SAUCE.
Put into a basin one teaspoonful each of sugar and mustard and one
teaspoonful of grated horseradish. Mix with one-half teaspoonful of
vinegar. This sauce can be served with either hot or cold meat.
By special permission of
OscaR Tschi RKY,
The Waldorf Astoria, New York City.
SAUCE FOR BOILED FISH.
One-half cup butter, yolks of two eggs, juice of one-half a lemon,
one-half teaspoon salt, a speck of cayenne pepper, put to boil in boiling
water, beat until it thickens, and add one-half cup of boiling water.
CoRNELLA. H. Foster.
CHEESE SAUCE.
Two tablespoons flour, one tablespoon butter, salt and pepper to
taste, one-half cup grated cheese, one pint milk. Cream flour and
butter, add salt and pepper, then milk, partialſy heated, then cheese,
stirring until cheese is melted.
I. M. W.
MINT SAUCE.
One bunch of mint, one tablespoonful of sugar, one-half cup of
vinegar. Wash and chop mint fine, add sugar, rub together, add grad-
ually vinegar, cover and stand aside for one hour.
CRANBERRY SAUCE.
One quart cranberries, one pint water, one pound sugar. Let the
cranberries come to a good boil, then pour the sugar very slowly into
the center, but do not stir. Let them boil from fifteen to twenty min-
utes, then pour in mold. If the stove is too hot, pull them to one side,
but watch all the time, so they will not burn.
MRs. GEO. B. Swain.
HOLLANDAISE SAUCE.
Four tablespoons butter, two egg yolks, one tablespoon lemon juice,
one tablespoon vinegar, four tablespoons boiling water, one-quarter tea-
spoon salt, paprika. Put yolks of eggs, lemon juice, vinegar and one-
third of the butter in the top of double-boiler. Cook over hot water,
stirring constantly with a wire whisk until butter is melted. Add second
piece of butter and as the sauce thickens add third piece. Add water
and cook one minute. Remove from heat and season with salt and
paprika.
CREAM SAUCE.
Cream one heaping tablespoon of butter and one of flour over fire.
Add one small cup of hot milk and cook until thick, stirring constantly.
Season to taste.

112
BEVERAGES
Beverages
COCOA.
One heaping teaspoonful to each person and one for the pot, one
small teaspoonful of sugar and add half the quantity required in cold
water. Boil until it thickens or creams. A few drops of vanilla, if liked.
Add nearly as much evaporated milk as water: Stand in a pot of hot
water to heat, but not boil. -
M. C. Joh Nson.
GRAPE JUICE. -
Ten pounds grapes, two quarts water. Boil ten minutes. Strain
and add two pounds sugar. Let it come to a boil and put in airtight
bottles or Mason jars.
BOILED COFFEE.
Made in large quantities.
One cup ground coffee, two quarts cold water. Will make ten cups
of medium strong coffee.
Method–Into four cups of coffee stir an egg (including shell).
Put into cheese-cloth bags, allowing plenty of room to swell. Put into
pot, add cold water and allow to stand an hour before putting on the
fire. Bring to a boil. Boil five minutes, add a dash of cold water and
draw aside where it will not boil and allow to settle and steep. Ready
for use in about fifteen minutes.
EGG LEMONADE.
One egg, two tablespoons powdered sugar, two tablespoons lemon
juice, two tablespoons crushed ice, one-quarter cup cold water. Beat
egg and sugar; add water and lemon juice and strain over crushed ice.
MRS. F. W. BALL.
ORANGE EGG-NOG.
One egg, one tablespoon sugar, one-eighth teaspoon salt, juice of
one orange, juice of one lemon, one-quarter cup crushed ice. Beat
white of egg until stiff; add gradually one-half the sugar and salt and
one-half the orange juice. To yolk of egg add remaining sugar and
fruit juices and beat until thick. Put ice in glass; pour in first mixture;
then gently fold in second mixture, and serve.
MINT CUP.
Three lemons, five or six sprays of mint, one-quarter cup sugar,
one-half cup water, one pint ginger ale. Bruise some of the mint
leaves; add lemon juice and sugar and let stand one-half hour. Strain
over piece of ice; add ginger ale. Garnish with the tips of mint sprays.
GRAPE JUICE PUNCH.
To Mint Cup add one cup grape juice and one lemon cut in thin
slices.
TEA PUNCH.
Make a syrup by cooking together one cupful of water and two of
sugar until it will spin a thread. Add one cupful of tea, one pint of
strawberry juice or syrup, juice of four lemons, five oranges, one can
of pineapple (shredded). Strain and add maraschino cherries, one quart
of mineral water and three sliced bananas. Add enough water to make
six quarts of liquid. Serve with ice.
TEA PUNCH WITH ORANGE ICE.
Four pints of cold tea, four pints of ginger ale, one cup of sugar,
one sprig of mint. When ready to serve, pour over one quart brick of
orange ice.

USEFUL INFORMATION
113
Useful Information
THRIFT THOUGHTS.
Do you throw away any “ham gravy” or bacon fat, Mme. House-
wife, because it is too greasy for ordinary use?
Here is a way suggested by the United States Department of Agri-
culture to make it blend into soups or gravies instead of floating as a
greasy layer on top:
Stir into each two tablespoons of melted grease one-half tablespoon
of flour. The mixture will blend easily into milk soups, stock soups,
sauces or gravies and give an appetizing flavor.
Whipped cream will go much further if for every cupful of cream
the white of an egg is added.
Use vinegar instead of water for thinning paste and the paste will
not spoil.
Scorch stains may be removed by rubbing with a cut onion. Wash
in cold water and let soak half an hour.
Good to look at and an excellent spring salad is watercress and
Oranges.
Juice left from a can of fruit will flavor a gelatine dessert.
Frozen rice pudding is a delicious and “different” dessert.
To iron knitted doilies that require careful shaping, first iron dry,
then place over them a clean cloth dipped in cold starch and iron again.
"Rugs may be successfully dyed at home,” says R. K. “I did two
last year, placing them on the back porch and putting down several
thicknesses of newspaper to protect the floor. I bought four packages
of dye, two for each rug, mixed it according to directions, and painted
in on the rugs, using an old whisk broom. I was careful to apply the
dye evenly and not get the rugs too wet. By morning they were dry
and just the right color.”
When you have no cream to whip for dessert or fruit salad, use an
apple and the white of an egg. First grate the apple, add about three
tablespoons of sugar, put in the egg white and beat hard and fast till it
is light and fluffy. A drop or two of vanilla may be added.
Tea leaves may be used to renovate painted wood which is stained
and marked. The leaves taken from the teapot after tea has been made
should be placed in a basin and soaked for ten minutes in boiling water.
A clean piece of flannel, dipped in the liquid and rubbed over the stained
places, will remove the marks. The surface of the wood should be
rubbed again with a dry cloth, and with a small application of liquid
vaseline, thoroughly rubbed in, for the final polish.
To freshen wilted vegetables, such as lettuce, celery and spinach,
put a piece of lemon into a pan of cold water and let the vegetables
stand in it for an hour or so.

114
USEFUL INFORMATION
TO SERVE WITH VIANDS.
Here is a list of sauces, jellies, vegetables, etc., which, it is said,
should be served with fish, meat and fowl:
Fish, Baked—Hollandise sauce, peas, corn, mashed potatoes.
Fish, Boiled—Tomato sauce, sauce tartare or sliced lemon, potatoes,
tomatoes, baked or stewed.
Fish, Fried—Horseradish sauce, sliced lemon, cucumbers, baked or
mashed potatoes, tomatoes.
Roast Beef-Grated horseradish and mustard, beets, macaroni, sweet
potatoes, squash or tomatoes.
Corned Beef-Horseradish sauce, cabbage, carrots, beets, potatoes,
turnips.
Beefsteak—Baked tomatoes, beans, corn, squabs, parsnips, potatoes,
mashed, fried or baked. -
Roast Lamb–Mint sauce, peas, beans, summer sauce.
Lamb, Boiled—Egg sauce, peas, asparagus, spinach, potatoes.
Lamb Chops—Tomato sauce, asparagus, peas, potatoes, pickled
º
jeets.
Boiled Mutton–Currant jelly or mint sauce, baked, nºncaroni,
mashed potatoes, turnips.
Mutton Chops–Pickles, tomato sauce, fried sweet potatoes, oyster
plant, stewed tomatoes.
Roast Mutton—Currant jelly, mashed potatoes, cauliflower, peas,
spinach.
Game—Spiced pears, potatoes, tomatoes, spinach, celery or lettuce
salad.
Turkey, boiled—Oyster or cranberry sauce, parsnips, sweet potatoes,
boiled onions.
Turkey, Roast–Cranberry or currant jelly, string beans, cold slaw,
mashed potatoes, squash, tomatoes, turnips.
Chicken, Boiled—Cranberry or oyster sauce, boiled rice, tomatoes,
potatoes, parsnips.
Chicken, Roast–An acid jelly, beans, beets, corn, celery, onions,
roast or browned potatoes.
Duck, Roast—Apple sauce, baked macaroni, rice croquettes, beans,
corn, squash.
Goose, Roast—Apple sauce, mashed potatoes, parsnips, baked maca-
roni, turnips.
Veal, Roast-Asparagus, parsnips, mashed potatoes, scalloped to-
natoes.
Veal, Boiled—Horseradish, macaroni and cheese, mashed potatoes,
spinach.
Veal Cutlet–Tomato sauce, potatoes, peas, corn, spinach.
Baked Ham–Apple sauce or an acid jelly, turnips, spinach, roast
potatoes, tomatoes.

USEFUL INFORMATION 115
TIME TABLE FOR COOKING.
Boiling.
Asparagus, twenty to twenty-five minutes.
Beans, string, twenty to thirty minutes.
Beans, lima, one-half hour.
Beef, corned, or a la mode, three to five hours.
Beets, four to five hours.
Brussels sprouts, ten to fifteen minutes.
Cabbage, one hour. -
Carrots, one hour.
Cauliflower, twenty to thirty minutes.
Celery, twenty to thirty minutes.
Chicken, ten minutes to each pound. It depends on the age of
the chicken.
Clams, cook until they just come to a boil.
Coffee, three to five minutes.
Corn, sweet, boiling water, five to eight minutes.
Corn meal, three hours.
Eggs, hard-boiled, twenty minutes.
Eggs, soft-boiled, three minutes.
Fish, cubical, such as cod, halibut, etc., twenty minutes for each
pound.
Fish, long and whole, six to ten minutes for each pound.
Ham, five hours.
Hominy, fine, one hour.
Mutton, two to three hours.
Oatmeal, rolled, one-half hour.
Onions, forty-five minutes.
Oysters, cook until they just come to a boil.
Peas, fifteen to twenty minutes.
Parsnips, forty-five minutes.
Pigeon, potted, two hours.
Potatoes, twenty to thirty minutes.
Rice, fifteen to twenty minutes.
Soup stock, three to six hours.
Spinach, twenty to thirty minutes.
Squash, twenty to thirty minutes.
Tea, to steep, three to five minutes.
Tomatoes, fifteen to twenty minutes.
Tongue, three to four hours.
Turnips, yellow, one and a half hours.
Turnips, white, one hour.
Veal, per pound, eighteen to twenty minutes.
Salt meats should be put into cold water and boiled slowly, that
the salt may be extracted in cooking.
For making soup, put the meat on the fire in cold water.
Baking and Roasting.
Beans, eight to ten hours.
Beef, braised, three to four hours.
Beef, filet of, thirty minutes.
Beef, roast, rare, twelve to fifteen minutes per pound.
Biscuit, rolls, twenty minutes.
Bread, forty to sixty minutes.

116
USEFUL INFORMATION
Cake, sponge, forty-five to sixty minutes.
Cakes, thin, twenty to thirty minutes.
Chicken, one to one and one-half hours.
Custards, twenty to forty-five minutes.
Duck, canvasback and redhead, eighteen minutes.
Duck, tame, one to one and one-half hours.
Fish, cubical or thick, forty-five to sixty minutes.
Fish, small and whole, twenty to thirty minutes.
Gems, twenty to thirty minutes.
Lamb, one and one-fourth to one and one-half hours.
Muffins, twenty to thirty minutes.
Mutton, one and one-quarter to one and one-half hours.
Patties, fifteen to twenty-five minutes.
Pies, thirty to forty minutes.
Pork, two to three hours.
Potatoes, thirty to sixty minutes.
Pudding, twenty to forty-five minutes. -
Scalloped dishes, fifteen to thirty minutes.
Turkey, two to three hours. Per pound, fifteen minutes.
Veal, two to three hours. -
Frying.
Have fat at a boiling heat.
Bacon, fried in its own fat, two to three minutes.
Chops, breaded, five to eight minutes.
Croquettes, one minute.
Doughnuts, three to five minutes.
Fish balls, one minute.
Fish, breaded, five to eight minutes.
Fish, small, two to five minutes.
Fritters, three to five minutes.
Potatoes, two to five minutes.
Steaming.
Brown bread, three hours.
Puddings, one quart or more, two to three hours.
Rice, forty-five to sixty minutes.
Broiling.
Bacon, four to eight minutes.
Birds, six to eight minutes.
Chicken, fifteen minutes per pound.
Chops, six to eight minutes.
Fish, small and thin, five to eight minutes.
Fish, thick, twelve to fifteen minutes
Liver, four to eight minutes.
Squab, ten to fifteen minutes.
Steak, one inch thick, six to eight minutes.
Steak, one and one-half inches thick, eight to ten minutes.
Tripe, four to eight minutes.
TABLE OF PROPORTIONS.
One cup liquid to three cups flour for bread.
One cup liquid to two cups flour for muffins.

USEFUL INFORMATION
117
One cup liquid to one cup flour for batter
Liquid scant, flour full measure. -
One teaspoonful soda to one pint sour milk.
One teaspoonful soda to one cup molasses.
One-fourth teaspoonful salt to one quart custard.
One teaspoonful salt to one quart water.
One-fourth teaspoonful salt to one cup white sauce.
One-eighth teaspoonful white pepper to one cup white sauce.
One-eighth teaspoonful salt equals one pinch.
WEIGHTS AND MEASURES.
Four gills—one pint.
Two pints—one quart.
Four quarts–one gallon.
Sixteen ounces–one pound.
One-half kitchen cupful—one gill.
One kitchen cupful—one-half pint, or two gills.
Four kitchen cupfuls—one quart.
Two cupfuls granulated sugar—one pound.
Two and one-half cupfuls of powdered sugar—one pound.
One heaping tablespoonful of sugar—one ounce.
One heaping tablespoonful of butter—two ounces or one-quarter
cupful.
One cupful butter—one-half pound.
Four cupfuls of flour–one pound.
One heaping quart—one pound.
Eight round tablespoonfuls of dry material—one cupful.
Sixteen tablespoonfuls of liquid–one cupful.
TABLE OF MEASURES AND WEIGHTS.
Two cups butter (packed solidly)—one pound.
Four cups flour (pastry)—one pound.
Two cups granulated sugar—one pound.
Two and two-thirds cups powdered sugar–one pound.
Three and one-half cups confectioners' sugar—one pound.
Two and two-thirds cups brown sugar—one pound.
Two and two-thirds cups oatmeal—one pound.
Four and three-fourths cups rolled oats—one pound.
Two and two-thirds cups granulated cornmeal—one pound.
Four and one-third cups rye meal—one pound.
One and seven-eighths cups rice—one pound.
Four and one-half cups graham flour–one pound.
Three and seven-eighths cups entire wheat flour–one pound.
Four and one-third cups coffee—one pound.
Two cups finely chopped meal—one pound.
Nine large eggs—one pound.
One square Baker's chocolate–one ounce.
One-third cup almonds, blanched and chopped—one ounce.
Three teaspoons=one tablespoon.
Sixteen tablespoons—one cup.
Two tablespoons butter=one ounce.
Four tablespoons flour–one ounce.

118 INDEX
Index to Recipes
Soups …
FISH AND OystERs… .
MEATS AND MEAT SUBSTITUTEs… .
VEGETABLEs .… . --
LUNCHEON DISHEs -
CHARING DISHE's
SALADS AND SALAD DRESSING…
BREAD, Rolls, RUSK
CookIES, CRULLERs ...….
CAKE AND CAKE FILLING… .
PASTRY .....….
DESSERTs .….
FROzEN DEsserts … -------------------------
PICKLES AND RELISHES….
PRESERVES AND CONSERVES :
SAUCE's
BEVERAGES …-------------------------------------------------------------------
USEFUL INFORMATION …
MEMORANDA ill...….
p \ge
5
110
112
113
123 128

UP-TO-DATE RECIPES
119
A Financial Recipe
O have money when you need it, put some away
regularly when you have it. That may be done
by depositing it either in a checking or a savings
account with this, the largest institution of its kind in
New Jersey, or by establishing with us a voluntary trust
that will insure for you, or for your dependents, an
income that will be beyond the reach of future circum-
stances.
Many women have adopted that plan. It is one
that is simple, sure, and safe. By means of it those
who adopt it are not only assured of an independent
income, but they are relieved of all thought and
anxiety in the care of their funds or securities. The
plan is an interesting one that our Trust Officer will
be glad to explain in detail to you and without cost or
obligation on your part. -
You Are Invited To
Come. In and Talk It Over
FIDELITY TRUST CO.
Prudential Building
Banking, Trust, Savings, Mortgage, Title, Safe Deposit,
Investment, Foreign Exchange and Credit Departments

120 I N I) - X
Index to Advertisers
A PAGE
PAGE Dodd, Frank S. & Co.…. 26
Achtel-Stetter, Ludwig ..…. 80 Domestic Art Rooms…. 56
Agens & Co...…. 36 Dorothy Shop -------------------------- 54
American Food Co… . 46 Durand Extract Co.…. 82
Arch Crown Mfg. Co… 26
Aschenbach, J. B., Harness & E
Awning Co.….
Augenblick, M., & Bro. . 80 Eagle Cleaning & Dyeing 80
Easton, Frank … 88
B Eisele & King…. 20
- - Empire Bakers' Specialty Co.…. 10
Bajiotopouloso, John $2 Engelberger, F. & W. V. Co. 76
Baker, Walter Co.…. tº Erb, Arthur H. 76
Banister & Pollard Co… . * Essex Dairy Company 54
Baxter Rubber Co… . ! Excelsior Quilting Company 26
Beckett, George H..… . 60
Begerow's .… 34 F
Bell, Est. of Andrew 86
Berwick Hotel … 32 Fall's Markets 14
Berti, Norbert … 32 Felmly, M. L. & Co. 70
Best, Mrs. V. M.… . 84 Ferdinand's Seed Store 76
Bigelow, Frederic … - 62 Fidelity Trust Co. 119
Blackstone Manufacturing Co. 74 Figueroa, J. W. 82
Book Art-Craft Shop…. 62 Firemen's Pharmacy 74
Borden's' Milk … . 44 Fischer Baking Co. 80
Boston Shoe Shop.…. 56 Finn, H. 86
Bosch–Peats Co… 70 Fleischman's Yeast 38
Brierley, James G..…. 12 Franklin School of Popular Music 60
Browne, Reimer ..… 86 Frank’s … 64
B. & O. Molasses… 44 Friend, Compliments of a 58
Buermann, Charles & Son. 68 Fuller, Earl Inside Back Cover
Buermann, Aug. Mfg. Co… 76 -
G
C
Gardiner's
Capitol Dancino Academy…. 52 General Baking Co. º
Caramanian, H., Co.…. ſº Goertz, August & Co. 58
Carroll, M. J..… . 84 Grimm & Welcker 30
Central Employment Agencv 70 Griffin, William C. 64
Central Baby Carriage Works 88 Gruet,' Milton H. 78
Chiropractic Institute, Inc. . 86
Christ1 … . 76 H
City Trust Co… . 20
Clinton Trust Company…. 60 Hartman, Wm. A. . 86
Cockefair, Fred H..… … 70 Hardy, George A. 88
Cole. A. Stanley…. 62 Hetzel, Est. of I. G. 44
Cook, L. E..…. 84 Hirsch Awning Works 48
Criqui, L. & C. ....…. 82 Hodshon Hat Co… . 60
Honeywell & Painter…. 74
D Horton's Ice Cream…. 46
- Hotel Astor Coffee…. 40
Davis, Frank E., Co… Insert A. Howard Savings institution 54
Davis, Simon … 66
Day, W. F. & Bro.…. 26 I
De Voe & Reynolds Co.…. 42
Dietrich, Jacob ..…. 84 Ideal Reversible window Co. 82

INDEX
Index to Advertisers—Continued
J
PAGE
James, W. R..…. 68
Jancovius & Sons, Inc.…. 56
Javerbaum, A.…. 86
Jell-O … Insert B
Johnson, Wm. V....… . 50
Jones, Phineas & Co., Inc.…. 24
K
Karl, A. & G. Co. . 42
Katz's Pharmacy … 68
Keller, Henry … . 86
Kirk, Howard F...…. 78
Knapp & Russell…. 76
Knickerbocker Storage Co.…. 46
Kroeger, Jos. J..…. - 70
Krueger, L.…. 62
Kulls, Eugene … 88
L
Laddey, Paula … - 78
Laggaro, Rocco … . 68
Lieke, Benj. E...…. 74
Liebstein, T. B....…. 82
Linnett, Geo. & Bro.…. 86
Lowenstein, L.…. 86
M
Martin, Dr. William H. . 78
Mays, M. J..… 74
McDermit, Frank M...…. - - - - - - - 78
McEwan, James & Co.....….
Inside Front Cover
Merchants & Manufacturers Na-
tional Bank … 34
Melfi, B.....................… 86
Model Storage Warehouses…. 76
Modern Storage Rooms…. 76
Modern Printing Co.…. --- 88
Modern Tailoring … 88
Morgan & Rinehart…. 60
Morrow Bros., The 3.…. 70
Mulligan, B. F., Inc.…. 54
N
Naiads … 42
National Newark & Essex Bank-
ing Co..................................…. 2
Newark Academy ...................…. 64
Newark Blue Print Co..........… 68
Newark District Telegraph Co...... 70
Newark Cleaning & Dyeing.…. 82
Nungesser,
O
PAGE
Organist, The..….. 84
Orr, Sam ......…. 88
Osmun-Cook Co.…. 74
P
Parsegian, P. G..….. 54
Penn Paper Box..…. --- 70
Perry, Geo. F. & Sons…. 80
Phelps & Sons Mfg. Co................. 74
Positive Lock Washer Co.…. 50
Presto Lunch … 68
Provost, William, Inc.…. 66
R
Reckitt's Blue …. 28
Reichey & Lake.…. 82
Richardson & Boynton Co.… 4
Richardson & Robbins Co.…. 14
Richter … 20
Richter, Theodore … 82
Richards, M. C....…. 40
Riggscide … 52
Riverside Mfg. Co.…. 80
Robbins Lighting Fixtures Co.…. 22
Robert Treat Hotel.…. 32
Roehrs, Julius Co.…. 6
Royal Baking Powder..…. 72
Russell Sales Co.…. 36
S
Sarantis, James … 68
Sarony, Otto ......................…. 50
Sayres, James, R., Jr., Co.…. 16
Salisbury, Mrs. L. M......…. 84
Schwitzgable & Sommer..…. 36
Schwarzwaelder-Smith Co.…. 40
Scharin, Olaf & Son........…. 64
Selby & Jeff......................…. 80
Seymour, Picot & Smith…. 78
Sharpe Bros. Co.............…. 84
Silence, Domes of.........….
Outside Back Cover
Sleeth, G. C..........................….. 58
Smith & Smith....................…. 30
Snively, Dr. Chas. L.....…. 78
Spatola .................................................. 56
Standard Oil Co.…. 10
Steiner, James F................................. 66
Stewart, Charles H..........…... 78
Stove Repair Corporation................ 38
Strubbe, F. H...............…. 64
122 INDEX
Index to Advertisters—Continued
T W
Tate & Company.....…. 82 Washington Florist …. 86
Thatcher Furnace Co.…. Insert D. Washington Bakery … 88
Three-in-One Oil Co.…. 18 Washington, The .….... 34
Williams Baking Co..…. 24
Wilkinson, Gaddis & Co.…. 28
U Wilson, Elmer D..…. 30
Willcox & Gibbs Sewing Machine
- - II a CT *-O----------------------------- 56 Co. ...........…. 22
United Extract Co Wolfinger ..................…. 66
V Wright, Wm. S. & Sons Co.…. 12
Y
Van Dyke, James Co...…. 38 Ye Olde Staten Island Dyers and
Van Duyne, Harrison R...…. 78 Cleaners … 52
Van Duyne, I. G..…. 86 Young Women's Christian Asso-
Vegex ...…. 28 ciation … . 16


MEMORANDA
123
Nemoranda

MEMORANDA

MEMORANDA
125

126
MEMORANDA

UNIVERSITY OF MICHIGAN
LIBRARY
co CONSERVATION UNIT co
Examination and treatment records
are on file.
call cookERY |azo (/o
job i. 204S. Oºſ
won by Zºe Za Zoº
Date Aº, –2016

MEMORANDA
127


MEMORANDA
2 ºr y Lºtº-date C a tº k 3 & 4 & 7
º ſº ºf
DIE F] I H. |L -II EI II I II –4 jº º
|
|
ſ]
| Earl Fuller |
l
Orchestras and Jazz Bands ||
l
Makers of the Celebrated Earl Fuller Dance Records
|- |
ſº “FURNISHING MUSIC IS A BUSINESS—
MY BUSINESS IS FURNISHING MUSIC” -
º- An Earl Fuller Orchestra de Luxe or a
ſ refined Jazz Band may be secured on short -
º notice for any social function. |
Address all communications to
ERNEST CUTTING |-
| Vice-President & General Manager i
Phone–Bryant 88.25 Earl Fuller, Inc.
Cable Address, “EARFUL’’ 1604 BROADWAY
|- NEW YORK CIT -
| K CITY |
| |
[...] [º-D]E E] I | ID=|[= F][ E EE

- -II L |-| EEL -II |- i
-
-
T
H||
Fine
|
- Simple little slides of case hardened
steel that save your floors and rugs, and
eliminate fatiguing effort in moving
º- ware, General, or department store.
|
º
H||
Film
ºl- --
furniture.
Apply one with a few taps of a hammer
to each furniture leg.
You can get Domes of Silence in con-
venient packages of four in your Hard- -
|
| ====E- |E|- E. E.E.