“We may 1i isie and arts BROAD, er a We anay nd live without heart; oak We may live w 4 live without books, } But civilize mit cooks.” RY ike un ee i ; ; NEW BERN, N.C. N. S. RICHARDSON, & SON, PRINTERS, Che Library of the Gniversity of North Carolina Endowed by Che Dialectic anv Whilanthropic Societies NEW BERN, ba husband— nity, and be DPYs thing but a3 a. Cutlen ca Gos 69 Middle Strept, i IN. Ce | - Dip y a wo 4s e f se, Pa ; f ee Heh AS bd. ee Sr eT ' j) 4 fp A iA 4 Af ¥ a Ps A vd oF Sty” Pin. f) i F aa, Ai fa Acaidast 4 yt | ie dae ee & or ie i bea ee ‘| } Ji { if ‘ 4 ee Weateegese” i a én) Cy Be 2 f 7/4 " We os lead gpa if ‘weet ff // /Preface. In presenting this little volume to the public the committee have not attempted anything elaborate,-or pretentious; but have selected from manuscript collections of ladies of well known culinary skill, only those recipes which have: been tested, and whose accuracy and reliability can be vouched for. By observing the exact proportions, and following the definite directions so minutely given, this little. book will: prove invaluable to the in- experienced housekeeper. To our merchants who have so liberally contributed advertis- ing matter, and so materially aided in the financial returns; many thanks are due and are hereby tendered by THE: COMMITTEE. ple THE Table of Weights and Measures. LIQUID MEASURE. 4 teaspoontuls of liquid ..: 5253.02.00. See 1 tablespoonful. 2 tablespoonfuls 4s lo. 3 ie hele ee td ora tel een Rare eae 1 ounce. 2 ounces Be abe b a-cle ate adie bs a eee ean 1 wineglassful. 4 ounces ERRORS RI is iii 50 1 gill. 2 gills NAMPA TEE BAS Fos Seco ay « 1g pint. 1 kitchen cupful Oe Mei aaa bsiais «ee eee 1g pint. p 1 pint OE wai 3 dies Gre fo je eave 1S ae 1 pound. DRY MEASURE. 4 datehencupfuls tour. sse5 51 seen see 1 quart. d quant. of pitted 9 28 oe iscsi las Cee 1 pound. 3 kitchen) cupfuls cornmeal .cqqseeae sae 1 pound. i tablespoonful, butter. sim tascenaee en ee 1 ounce. 2 kitchen cupfule: "7252. 0h, %. Alco ee 1 pound. AU E cvodea WAR ana Nee eaten ese gr < PURE FOOD PRODUCTS 3 WHE KEEP THEM. You can be certain of getting satisfactory results if you have our tested materials. The head of the family will also find that a very satisfactory saving in household expenses can be made by favoring us with orders. We also wish to call your attention to our immense and very cheap line of Dry Goods, Tinware, Notions, Hardware, Boots and Shoes Wood and Crockery, Willow-ware. NO HOUSE IN THE CITY HAS SUCH A COMPLETE LINE OF GENERAL MERCHANDISE. We defy competition, and make the boast that none can undersell us, when QUALITY is considered. Yours Very Truly, SK J. H. HACKBURN, Xe Successor to age“ HACKBURN & WILLETT. No. 47 & 49 Pollock St., and Junction of Broad and Queen Streets, New Berne, N. C. 4 TOOTH BRUSHES--10c., 15c., 25c., AT BRADHAM’S. GOOD BREAD. Dissolve half cake compressed yeast in half cup warm water. Sift two quarts flour in bread pan, mix in one tablespoonful of lard, and piece of butter size of English walnut, one teaspoonful salt, and two of sugar. Mix all well together, make a hole in centre of flour, pour in the dissolved yeast cake, and stir, then add pint and a half sweet milk, which has been previously warmed, not hot. Mix and knead just twenty minutes by the clock. This is the most important part of all. Set to rise closely covered. When light knead slightly, mould into three loaves, and set to rise. ‘This second rising requires about two hours in cold weath- er, less in warm. Bread can be perfect up to this point,‘and then completely spoiled in baking. The oven should not be hot enough to bind crust, and prevent further rising in cooking. HOME MADE YEAST CAKES. One handful hops tied in a very thin cloth, and 2 Irish potatoes boiled in three pints water until done. Mash smooth with one pint flour pour boiling hop water over it, add one half cup sugar one tablespoonful salt, one of ginger. When luke warm add one yeast cake. Let stand until next day, then make into cakes with meal, and dry. Have Your Prescriptions Filled at Davis’ Pharmacy. BOSTON BROWN BREAD. One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and half of sour milk, one teaspoonful of soda, one egg and one teaspoonful of salt. Mix the dry ingredi- ents together. Dissolve the soda in two tablespoonfuls of boiling water, add it, and the milk to the molasses, stir well and pour on the other ingredients, beat the egg, and add it. Mix thoroughly, and pour into a well buttered mould that holds two quarts, steam four hours, then put into the oven for half an hour. DUTCH BREAD. Take enough bread dough, when ready for the pans, for a loaf of bread, add to it the yolks of two eggs, or one whole one, beaten light, a small tablespoonful butter, half a cup of sugar, one of raisins seeded, and cut in two, it should be soft enough to mix with a spoon. Grease the pan turn in the mixture, and let it rise. When ready for the oven beat up an egg pour over the top, sprinkle with granulated sugar, and a little cinnamon. 5 WE J J BAXTER SE DEALER IN Dress Goods, Clothing Shoes, AGENT FOR 2 E. P. Reed’s Sine Sie as Shoes. Every pair Warranted to give Satisfaction or Money Refunded. INVERN? (Smee zs JUST IN. J. R. PARKER, Jr., 3€GROCERIESK A General Assortment at Reasonable Prices. <== We never keep poor, adulterated goods, but give the most and the best for the money. ®&The house wife, to get satisfactory results for her labor, must use good groceries. To make good bread good flour is indispensable. If you try our flour, which we buy direct from the mills, you will tind it has no superior. We are strictly ‘‘up to date” in our line of Cigars, Tobacco, Snuff, and invite examination of quality and prices; you can save money by seeing us before buying elsewhere. Our country friends, while in the city, can have their teams and har- ness taken care of free of charge. We appreciate past patronage, and by paying strict attention to the wants of the public, hope to share a continuance of the same. Sy) dG. WHITTY & 00, DEALERS IN ‘ HARDWARE. a Oe at Celebrated Victor Bicycles, %e Wheeler & Wilson Sewing Machines. Bicycle Sundries and Sewing Machine Supplies a Specialty. Cor. South Frout and Craven Sts., New Berne, N.C, 3 PRESCRIPTIONS ACCURATELY FILLED BY BRADHAM. SALT RISING BREAD. Pour half pint boiling water on two tablespoonfuls of corn meal, add a pinch of salt. Let it stand ten minutes, then stir in two tablespoonfuls flour, and set in a warm place to rise over night. In the morning add half pint fresh milk, and flour enough to make the yeast smooth. Put ina kettle of water warm enough to bear the hand in, and be careful to keep it the same temperature. When this rises make your bread either with or without making a sponge. It is good either way. Some think it nicer, and finer, if made into a sponge first. Let rise again until about double its size; then bake in a moderate oven until a delicate brown, which will be from forty-five to sixty minutes. ROLLS. One quart of flour, one tablespoonful butter, one of sugar, one half cake compressed yeast dissolved in half cup warm water, one cup fresh milk, one egg, salt to taste. Mix these into a soft dough, when well risen, add more flour, knead the dough and let rise again, then mould into shape, set to rise in a well greased pan. When a light brown take from oven. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. PARKER HOUSE ROLLS. Take two quarts flour, and thoroughly rub into it two table- spoonfuls butter or lard, one pint of cold boiled milk, two table- spoonfuls brown sugar, one-third cake compressed yeast, dissolved in half cup warm water, add a little salt. If intended for breakfast, mix at noon, knead in the afternoon, and again at night. In the morning knead again, roll half an inch thick, cut out with a biscuit cutter, butter one-half, and turn them over even. Put in pans, let them rise fifteen minutes then bake. CINNAMON ROLLS. Set a sponge early in the morning with one pint warm milk, one-half cup luke warm water, in which one-half compressed yeast cake has been dissolved. At noon add one-half cup butter, same of sugar, two eggs and one teaspoonful of soda; make into a dough, and let stand to rise. At four o’clock roll, spread with butter, soft sugar, and dust with cinnamon, sprinkle lightly with currants, roll up closely, cut into inch and half lengths, place on - ends, let rise and bake in moderately hot oven. 7 W.H. & R. S. TUCKER & CO. Raleigh, N. C. QUR DRESS MAKING DEPARTMENT SK Makes a Specialty of Designing SE ¥< WEDDING OUTFITS, 3< Ladies’ Street, Visiting and Evening Costumes, DINNER AND OPERA WAISTS, TEA JACKETS and TEA GOWNS. ee ee We make reproductions of the most celebrated Parisian Costumers at lower prices, for high class work, than any other house in the world. We ask you to write for estimates, which will be cheerfully and ' promptly furnished with samples of the stuffs and fabrics you may request, No establishment in America shows so large or choice a stock of the highest class of Imported Novelties in Dress Goods, W. H. & R, 8, TUCKER & CO, PERFUMES--YOUR FAVORITE AT BRADHAM’S PHARMACY. ROTATOSEO his. Three medium sized potatoes, two eggs, half cake yeast dissol- ved in half cup warm water, 1 tablespoonful sugar, one teaspoon- ful salt, on generous spoonful lard and butter. At breakfast boil and mash potatoes very fine, add sugar, yeast, salt, lard and but- ter mixed. Let stand four hours then make very stiff with flour until no more can be worked in. Put in a warm place to rise four more hours. When light, knead lightly, roll out, cut with biscuit cutter, spread with soft butter, fold over, let rise, and bake for tea. LiGH h BIsSCuLrT, One quart of flour, one teaspoonful salt, three teasponfuls of Royal Baking Powder, one tablespoonful of lard, one pint of cold sweet milk, or ice water. Sift together flour, salt, and powder three times, rub in lard, add milk or water, and form into a smooth, consistent dough. Flour the board, turn out the dough, rolt to a thickness of three-quarters inch, cut with a small round cutter, lay on a greased baking tin, and bake in a very hot oven. Davis’ Pharmacy Uses the Purest Drugs in Prescriptions. SOUTHERN BISCUIT. Rub one large tablespoonful of lard and a little salt into a quart of flour, wet the whole with new milk, or cold water, knead well, mould into small biscuit, and bakeinto a hot oven. It will require at least half hour kneading. CREAM CRACKERS. One quart of flour, large pinch of salt, five tablespoonfuls pul- verized sugar, one teaspoonfnl Royal Powder, two generous table- spoonfuls of butter, five eggs. Sift together flour, sugar, salt and powder, rub in butter cold, add the beaten eggs and mix into a firm smooth dough. Flour the board, turn out dough, give a few. minutes rapid kneading, cover with a damp towel fifteen minutes, then roll out to a thickness of one-eighth of an inch, cut with a biscuit cutter. When all are cut have a large kettle or pan, with boiling water and a large tin pan of cold water. Drop them a few at a time into the boiling water. When they appear at the surface, and curl at edges, take up with a skimmer and drop into the cold water. When all are thus served lay on greased baking tins, and bake in a fairly hot oven thirty minutes, 9 CHASE) ia eee —— DEALER IN—— Beef, Pork, Sausages, Veal, & Mutton. Chicago Beet in Season. Pays the highest cash price for Cattle, and solicits . the consignment of any stock carried in his line. ‘ : You will find him at No. 55 Broad street, in his newly ' fitted up shop, always ready to deliver Meats withous charge and promptly. Thanking the public for past patronage and making a continuance of same. Lespectfully, CHAS. E. NELSON. ERDINAND ULRICH, (Noe & No. 46 Middle Siteen Specialties: Choice Pale Cream Cheese, Royal Baking Powder Baker Preminm Chocolate, ay Condensed Milk, A Granulated Sugar. \ A FULL LINE OF CANNED GOODS. Buy Your Groceries From HEHEHE McDANIEL & GASKILL, = iw ; Pee yeah No. 71 Broad Street, NT ea SAV) ces reciept eee They carry a large and well selected stock of The BEST GROCERIES the Market Affords And you can always be sure of getting Nice Fresh goods of all kinds if you buy from them. They Make a Specialty of Fine Flour, . Ye the Very Best Butter, Which they receive fresh from the Dairy every week, 10 b] SMELLING SALTS FOR FAINTNESS, AT BRADHAM’S. RUSK. Stir together half pint soft sugar, and two tablespoonfuls but- ter until quite light, then stir in three eggs well beaten, one grated nutmeg, one compressed yeast cake, dissolved in small teacup luke warm water, half pint warm milk, and flour enough to make a stiff dough. Knead the whole well, cover with a thick cloth, and let stand to rise, when the dough is quite light, turn it upon the moulding board, and mould them, let rise and bake in a moderate oven. BUNS. Two cups bread dough after the second rising, yolk of one egg, one tablespoonful of butter, one half cup sugar, a handful seeded raisins or currants, mix thoroughly, and mould in biscuit. Let rise until very hight, and after they are baked, brush over with white of an egg while still hot. SALAD STICKS. Four cups of flour, one tablespoonful of sugar, one-fourth cup of butter, one cup boiled milk, white of an egg, fourth of cake compressed yeast, one teaspoonful of salt. Dissolve the butter in the milk, which have luke warm. Beat white of egg to stiff froth. Dissolve the yeast in three tablespoonfuls cold water, add all the other ingredients to the flour, knead well. Set the dough to rise over night, and in the morning make into balls the size of a large English walnut, roll each of these balls into a stick a foot long. Place the sticks about two inches apart in long pans. Let them rise half an hour in a cool place, and bake twenty five minutes in a moderate oven. Sticks should be quite dry and crisp, they cannot be baked rapidly. GEMS. Three eggs, two tablespoonfuls sugar, three cups flour, two teaspoonfuls Royal powder, one cup sweet milk, lard and butter mixed size of an egg, pinch salt, melt butter, have gem pans very hot. Beat whites and yolks separately. CORN MEAL WAFFLES. One pint flour, one-half pint warm corn meal mush, one pint fresh milk, 3 eggs beaten separately very light. Mix thorough- ly, bake in wafile irons. 11 STOP THAT BARKING: RAKE Duify’s Cough Killer! WCURESIE Coughs, Colds, Sore Throat, Hoarseness, and is Healing to the Entire Mucus Membrane. Price 10 cts, 2S cts. and SO cts. F. S. DUFFY, Druggist, NE VY BERNE, N.C. Corner South Front and Middle Streets. J) SOLOS es Wholesale and Retail Dealer in Choice Family Groceries iS AND PROVISIONS. SY heceiing Fresh Supply Every Week. All Goods Guaranteed as Recommended, and First Class. Z j Goods Delivered In Any Part of the City. Broad Street, New Berne, N. C. JOHN Weis 05 and 57 Pollock Street, esa. New Berne, N.C. Carries the Most Complete stock of Staple and Fancy Groceries in the City, and his Prices are Rock Bottom, Give him a call and you will be pleased. Prompt Attention to All Orders. SATISFACTION GUARANTEED. 12 SMELLING SALTS FOR HEADACHES, AT BRADHAW’S. CHEESE STRAWS. Four ounces each of flour, butter and grated cheese, season with salt mace, and a pinch of cayenne. Moisten with beaten egg. Roll out thin, and cut in strips one-third inch wide and four or five inches long. Bake in a moderate oven until a very delicate brown. RICH WAFFLES. Take one quart sweet milk, two cups boiled rice, 3 cup flour. Warm the milk, stir in the above named articles, add half cake compressed yeast, dissolved in half cup warm water, and half teaspoonful salt. Make at noon to use for tea at six. Set in warm place, when ready to cook, add two eggs, well beaten. Bake in waffle irons. WAFFLES No. 2. Three eggs, one cup sweet milk, one heaping teaspoonful bak- ing powder, two level tablespoonfuls lard, a little salt, flour enough to make a batter that will pour. Add the milk to the beaten yolks, then the flour, salt and lard. Add baking powder and beaten whites just before ready to cook. DELICIOUS VELVET MUFFINS. Sift one quart flour with a level teaspoonful of salt init. Rub into the flour thoroughly two tablespoonfuls butter, mix with it one-half compressed yeast cake dissolvod in one half cup warm water, and as much fresh milk as will make a very stiff batter. Beat four eggs very light separately, stir these in, and set in a moderately warm place to rise. In three hours it will be suffi- ciently light. Bake in old fashioned muffin rings. SPOON BREAD. Scald one cup meal, when cold add butter size of walnut, one- half cup cold boiled rice or hominy, one pint milk, two eggs, well beaten, half teaspoonful salt. To be mixed very thin and served in the dish in which it is baked. CORN BREAD. Three cups buttermilk, one level teaspoonful salt, same of soda, two eggs, corn meal enough to thicken. Bake in deep pan, 13 ) EAEUUUECURUCUUESEREE Cove Cares oOceeeOC TU GTTTTUGECIVTUCUNUBSURECUNEEUEUELUOLEUNDULEUURAUUN EAU SORUTELECLEUOS ENC CRSUESCEEUEDUUUEQCUNERSTOGGELESE : of good cooking comprise nothing that is of more lmportance than good shortening. Your food will be deliciously light and free from the greasiness and richness that make lard so objectionable if shortened with or fried in pure, clean, sweet 1 S0406081 0 4E9OKUGOADSGUUNERNUGGG8G5206589542050844080790en90_nvzoeonnayneusauenogaAtsnENaxATeQaRUHs¢@NUUETESURITERGW GEIS QR4¢00501¢FFTEMUETESCRLEREOGRCELanENBsPO=y PFS HRANORN ESE TOUEAAEES OSH MEREGRAPASENEGUNOMEANS AP IRD? “SETAUe Ts TECE” “TOR G RE PMEELRS ETLR SNCS ERAGE DOL“EANGP IN ~~~ TSF" CR OR NEAT E SRRNUEMSESE NESS STN CUURUES SESH SBRESE Py ANG SRNR NEN Look for the Cottolene trade marks—Cottolene” and steer’s head in cotton-piant wreath—on every tin. THE N. K. FAIRBANK COMPANY, Chicago, St.Louis, New York, Boston, Philadelphia, San Francisco, New Orleans. Montreai. Estar TELL OUNAABADRERANSENOMEUD SE GSENESERSEGRNERAD Hung xe." Lit Sours mmmmmanonmnnnn MEXEXEXNDERET SE IER 14 FLAVORING EXTRACTS--AT BRADHAM’S PHARMACY. BREAKFAST MUFFINS. One pint flour, a pinch of salt, and fresh milk enough to make ‘a thin batter, three eggs beaten very ight and added to the bat- ter just before baking. Grease gem pans, fill with batter, and set in a very hot stove. In fifteen minutes they should be done, and if properly made will be as light as possible. No lard is used. MUFFINS. Two eggs well beaten, pinck of salt, add gradually one and half cups milk. Stir together one cup flour, one cup meal, two teaspoonfuls Reyal powder, one tablespoonful white sugar; beat these all well together for several minutes, then add one teaspoon- ful of melted lard. Beat well and pour inte well greased gem pans. Bake one half hour in hot oven. GRAHAM GEMS. One pint of sweet milk, two eggs, two cups Graham flour, two tablespoonfuls meal, 1 tablespoonful sugar, pinch salt, one heap- ing teaspoonful Royal powder. Beat well, bake in gem pans half\hour. Buttermilk and soda can be used in place of milk and baking powder. BREAD BATTER CAKES. Crumb six slices dry white bread, pour a little hot water on it, then pass it through a colander. Add a pint sour milk, two eggs, one teaspoonful soda, pinch salt, and a little four. Bake on a hot griddle. BUTTER MILK BATTER CAKES. One cup and half sour butter milk, one egg, one and half cups sifted flour, half teaspoonful soda, salt to taste. BUCKWHEAT CAKES. To one pint best buckwheat flour, allow half cake compressed yeast, dissolved in half cup warm water. Two tablespoonfuls flour, two of meal. With warm water mix this into a very sti batter, and set to rise over night in a warm place. Next morn- ing mix half of level teaspoonful soda in a cup of fresh milk, making the batter thin enough to use, add one tablespoonful molasses, salt to taste. 15 TuHos, A. GREEN, care EK. H. Mrapows, Vice-President. H. M. Groves, Cashier. Se Ib aad OF NEW BERNE, N. DO A GENERAL BANKING BUSINESS. The Accounts of Banks, Bankers, Corporations, Farmers Merchants and others received on favorable terms ‘ms. Prompt and earefal attention given to the interest of our customers COLLECTION A SPECIALTY fa Board of Directors: Ferdinand Ulrich, E. H. Meadows, Charles Duffy, Jr., J. A. Meadows, Samuel W. Ipock, James Redmond, Chas. H. Fowler, E. W. Smallwood, Thomas A. Green, Mayer Hahn, Geo. N. Ives, C.K J. W. Grainger, }. Foy, W. F, Crockett. lin | nn NUTT Me Retailers of Fine Ching FOR Ladies % Misses. Agents for DREW, SELBY & CO’s SHOES Bk Oi Which are noted for Fine Quality and Long Wearing.7~ om QYK. BR. JONES, Wholesale and Retail Dealer in ChoicexFamily*Groceries AND GENERAL MERCHANDISE N. W. Corner South Front and Middle Streets CONSIGNMENTS OF Cotton, Grain and other Produce Solicited Prompt Attention Guaranteed. New Berne, N, C. 16 PRICES TO FIT THE TIMES, AT BRADHAM’S PHARMACY. SALLY LUNN. One quart flour, half pint milk, three eggs well beaten, one generous tablespoonful butter, 4 cake compressed yeast dissolved in one cup warm water, one-half cup sugar. Put ina buttered dish and set to rise. Make this about dinner time, and it will be ready to bake for supper. CARH S$. After the cake is all put together lift a spongeful of the mix- ture, and let it drop back into the bowl, if the surface of the batter immediately becomes smooth it is too thin, if you can see the circles make when it drops from the spoon for a few minutes it is just right. If the spoonful remains on top of the batter at all it is too stiff. Any cake with fruit must be stiffer than a plain cake. The thinner the dough can be made without falling the more moist the cake will be. In cooking a cake beware of too hot an oven to start with. Some cook books will tell you the exact number of minutes to bake your loaf, but don’t be misled, your minutes will vary with your style of oven and your kind of fire. Don’t always pin your faith to a brown splinter either. When your cake stops singing it is done every time. CHRISTMAS CAKE. Cream one to butter, add one pound soft sugar, beat fourteen egus very light, the yolks and whites separately. Sift, and warm one pound flour, add by handfuls to the sugar and butter, alter- nating the egg yolks and whites. Stir in one heaping teaspoon- ful each of ground mace and cinnamon, one cup molasses. Have ready two pounds of seeded, chopped raisins, two pounds currants, one of citron cut small, two pounds almond, blanched and pound- ed, one-half pound each candied orange and lemon peel, one glass of good brandy. Mix the fruit very lightly into the batter, and cook in moderate oven four hours. WHITE MOUNTAIN CAKE. One pound sugar, one pound flour, one-half pound butter, whites of ten eggs, two teaspoonfuls Royal powder. Beat butter and sugar together, add flour and whites of eggs alternately, add one-half cup sweet milk, flavor with lemon. 17 SS 2S = i Hi : es- Where the best food is required, the Royal Baking Powder only can be used. 2g uperior to all others. I recom- mend it.—C. Gorju, late Chef, Delmonico’s, N. Y. I have found the Royal Baking Powder gs 18 SOMETHING FOR EVERY DISEASE, AT BRADHAM’S. FRUIT CAKE. Three quarters pound butter, one pound brown sugar, twelve eggs, one pound flour, two pounds seeded raisins, two pounds currants, one-half pound citron, one teaspoonful each of spice and cinnamon, half teaspoonful cloves. One wine glass brandy, one cup molasses. Beat butter and sugar to a cream, add eggs well beaten, molasses, flour, spice, and liquor, lastly the fruit. Two teaspoonfuls cream tartar, one of soda. Dredge fruit with flour, bake in slow oven three hours. SPICE CAKE. Make a batter like white mountain cake, take out one cup bat- ter, add one teaspoonful pounded cloves, one grated nutmeg, one level tablespoonfu] cinnamon. Put in layers of plain batter dot- ted with spoonful of spiced batter and so on until the pan is filled. WHITE CAKE. Three cups pulverized sugar, one cup butter, whites of twelve eggs, one cup corn starch, one cup milk, three of flour, teaspoon- ful cream tartar, half teaspoonful soda. Cream the butter and sugar thoroughly dissolve the corn starch in one-half the milk and cream it with the butter and sugar. Now add the other milk into which the soda has been dissolved, then the flour in which the cream tartar has been sifted, lastly add the well beaten whites of the eggs, flavor with almond or rose. Don’t forget Davis’ Pharmacy when in need of Medicine. WHITE CAKE No. 2. Two cups sugar, three cups flour, one-half cup butter, two tea- spoonfuls Royal powder, one-half cup milk, whites of seven eggs, one teaspoonful vanilla, cream, butter and sugar, add part of milk and one cup flour, then the rest of milk, and one cup flour, then use the last cup of flour, and add the whites of eggs beaten very stiff, put in the vanilla then the baking powder without any flour. Bake in a slow oven for forty minutes. GOLD CAKE. Rub a generous cup of butter to a cream, add two cups sugar, beaten yolks of eight eggs, one cup milk, four cups sifted flour in which sift one spoonful and half of Royal powder. 19 Office of F. A. GULLEDGE. VERBENA, ALA., August 31st, 1896. Mr. A. B. GIRARDEAU, SAVANNAH, Ga. Dear Sir:—In reply to yours of the 29th, inst., I will say that I freely endorse all you or others have said or could ever say about Johnson’s Chill and Fever Tonic. ‘Two months ago my father who is 85 years old, was stricken down with Bilious Fever, and came near dying. I began at once with the Tonic, giving him a dose every two hours. I called in our family Doc- tor and told him what I was doing. He said it was the right treatment and advised that I continue it. He called again the next day and saw the effect of the Tonic and gave nothing him- self. Within a week my father was able to walk about the house. I persuaded him to take a second bottle and under its use he has grown strong. Although 85 years old on the 24th of last June, he has to-day taken a horse back ride of six miles unattended. This is only one of many remarkable cures performed by the Tonic that has come under my personal observation in the last 22 years that I have been selling the Tonic. If this remarkable medicine cost $5.00 a bottle and could only be obtained in London, there would be widespread interest manifested in it and vigorous efforts made to obtain it. But the fact that it sells for 50 cents a bottle and this returned if you are not pleased with the medicine, lead many people to overlook it altogether. I use it in every case in my own family and in my own immediate influence. Don’t think that I have ever been called on to refund the purchase price of a single bottle. Had one customer who came sixteen miles for a bottle last week. Yours very truly, F. A, GULLEDGE, 20 SODA WATER, COLD AND PURE, 5c. AT BRADHAMN’S. CITRON OAKE. One peund sugar, three-fourths pound flour, one pound citron, half pound butter, whites of fourteen eggs. Beat the sugar and Sutter to a cream, add the whites of eggs beaten toa stiff froth, flour gradually, and add citron finely shredded, well floured, last, flavor with lemon and mace. SPONGE CAKE. Twelve eggs, eighteen ounces fine granulated sugar, ten ounces flour, grated rind and juice of two lemons. Beat the yolks a few minutes, add the sugar and beat briskly for fifteen minutes. hen add the lemon and w hites, beat to a very stiff froth, and lastly the flour which has been sifted twice. Stir in the flour carefully, and bake in rather a brisk oven. If the proportions here given are skillfully compounded they will result in a very superior sponge cake. Davis’ Pharmacy Charges Reasonable Prices for Filling Prescriptions. NEVER-FAIL SPONGE CAKE. A good sponge cake should be as yellow as gold of velvety soft- Less, ‘and as tender as a marsh mallow. Ié the rule here given is strictly followed such a cake will be the sure result. Separate the whites and yolks of four eggs, beat. whites until stiff enough to remain in the inverted platter. Beat into them half cup granulated sugar, beat the yolks, add to them half cup sugar, beating it five minutes by the clock, add to the yolks juice and grated rind of a lemon. Now beat well together the yolks and the whites, at this stage beating is in order, but must be ab- solutely avoided after adding flour of which take one cup. The mixture should now look like a puff ball, and the flour is to be tossed or stirred into it with a light toss of a wooden spoon, stir- ring is quite different from beating. The cup of sugar should be generous, the cup of flour scant. Bake for twenty-five min- utes in a moderate oven. Just before putting in the oven sprinkle on the top through a sifter about a tablespoonful gran- ulated sugar. This gives the “crackly” on top crust so desirable. BOILED SPONGE CAKE. Four eggs, two cups sugar, two and a half cups flour, one tea- spoonful baking powder, ‘half pint boiling water poured on the eggs and sugar, ~ then mix in the flour. Bake thirty minutes. 21 SLUVER HARDWARE Uf. (JENERAL HarRpDWARE! Sash, Doors and Blinds. Paints, * Oils ® and*®* Glass. And Everything in the Hardware Line. All Prices Guaranteed. Ll. oH .CUTEER; President, J. C. WATKINS, Sec. and Treas. No. 73 Middle Street, next to Citizens’ Bank, lt! New Berne, N. C. 22 MALT FOR POORLY PEOPLE, I5c. 25c. AT BRADHAM’S. ANGEL CAKE. Whites of eleven eggs, one and half tumblers fine granulated sugar, one tumbler flour, one teaspoonful cream tartar, three- fourths teaspoonful vanilla, one-fourth teaspoonful Royal powder. Put the whites of eggs in large platter, sift the flour and sugar once then measure, add cream tartar and baking powder to the flour, then sift four times, sift the sugar four times, then put them together and sift three times, leave it in the seive so you can sift it into the eggs. Beat them very stiff, then gently add the sugar and flour, beating constantly with a flat wire egg beater, add the vanilla, and get it into the oven as soon as possi- ble. Puta paper in the pan, use no grease. The oven must be very moderate or the cake will not be good. Do not look at it for fifteen minutes. It takes forty-five minutes to bake. A long flat tin is best for this cake. When done invert the pan on two cups and let stand until cold. CAPITAL CAKE. One pound sugar, four cups flour, one cup butter, one cup milk, six eggs beaten very light, two teaspoonfuls cream tartar sifted in flour, one teaspoonful soda dissolved in milk. Flavor with lemon or nutmeg. ye Prescriptions a Specialty at Davis Pharmacy. @\ CHARM CAKE. One cup sugar, half cup butter, beat to a cream, add three eggs one by one, half cup sweet milk, three-fourths teaspoonful soda, one and half teaspoonfuls cream tartar, one and half cups flour. Bake in small deep dripping pan. Nice hot for tea. COFFEE CAKE. One half cup butter, two cups sugar, two and half of flour, one-half cup hot coffee, one-fourth cup sweet milk, two teaspoon- fuls baking powder, same of vanilla, two eggs, one square choco- late. Rub butter and sugar to a cream, add beaten eggs and the milk, grate chocolate into the hot coffee, stir well, add flour grad- ually into which yeast powder has been sifted. Bake in a loaf forty minutes. 23 D. F. JARVIS, WZ Ory Goods, Shoes, Parpeting, Ge TARE 63 Pollock St., NEW BERWNE,N. C. For the enjoyment of the result of the expense and effort in the Culinary Department, a good deal depends upon the neat and attractive furnishing of the Dining Room and Table. Be careful to observe the following: Provide for the floor a bright Carpet, Matting or Art Square. For the Windows, Curtains and Shades suggestive of Clean- liness, and for your Table a real Satin Damask Clotb, underlaid with silence cloth, and the Dinner and Tea Napkins to match the Linen. All of them can be obtained, of excellent quality, and at very reason- able prices at D, F. JARVIS’, 63 Pollock street. N. B.--The occasional adding of the material for a Neat Tea Gown for the hostess will be attended with most happy results. “Disguise our bordage as we will, ’Tis Woman ! Woman rules us still.’”.—MooRrg. My friend you may think Moore was mistaken, but he knew what he was talking about as this seems to be the conclusion of all wise heads. Now to the readers of this Cook Book, who will of course be the ladies, we make this plea, whenever your hus- band or son needs: Clothing, Hats or Shoes send them to us. They'll get good goods and their money’s worth. Full line of samples of suits made to order. 16.00 to 25.00. A fit guaran- teed. See us for Neckwear, Underwear, Footwear and Head- wear. 99 Middle Street. HOWARD. THE GASKILL DRUG COMPANY Will furnish you with nothing but the — Purest Drugs at the fairest prices. Prescriptions and Family nan Me Being our specialty we offer inducements that}! no other firm in the city can. sp =We have spared neither pains nor money in this department _// sto make it the most complete in the city. j (No. 108 Middle St. GEO. W. GASKILL, Manager. 24 CUTICURA SOAP 50c. BOX, AT BRADHAN’S. WHORTLEBERRY CAKE. One pound sugar, half pound butter, seven eggs, one quart flour, one teaspoonful Royal powder, one nutmeg, a little mace. After mixing stir in one quart berries, first dusting with flour. NUT CAKE. One cup sugar, one-half cup butter, half cup milk, two cups flour, two eggs, one cup chopped raisins, one of chopped English walnuts, one teaspoonful cream tartar, one-half teaspoonful soda. Beat butter to a cream, add sugar gradually, and when light, the eggs well beaten. ‘Chen the milk, with soda dissolved in it, and flour in which the cream tartar has been mixed. Add raisins and nuts. Bake in a sheet and ice with chocolate icing. MARBLE CHOCOLATE CAKE, One cup sugar, one-half cup butter, one and half cups flour, four eggs, one teaspoonful Royal powder, flavor with vanilla. Melt one square Bakers chocolate and stir into one tablespoonful butter. Then alternately put spoonful of the white and dark in the pan. Bake in small dripping pan. COCOANUT CAKE. One cup butter, three of sugar, one of sweet milk, four cups flour, six eggs with whites beaten to a stiff froth, a teaspoonful soda, two of cream tartar, one grated cocoanut. LAYER CAKES. QUEEN OF CAKES. Wuite Part—Take half pound sugar, two tablespoonfuls butter, half pound flour, whites six eggs, two teaspoonfuls Royal powder. One grated cocoanut, half pound citron chopped fine, one pound blanched almonds cut in thin slices, flavor with almond and bake in jelly cake pans. Dark Parr—Half pound sugar, four ounces butter, half pound flour, two teaspoonfuls baking powder, yolks six eggs, add half pound seeded raisins, half pound currants, four ounces each of citron and figs, half teaspoonful each of cloves, nutmeg, allspice, mace, one wine glass brandy, bake in jelly pans. Make an icing of three cups sugar, one of water, boil them till brittle, take from stove and pour over the whites of three eggs, add half teacup each of minced almonds and grated cocoanut, Spread alternately on the black and white cake, and put together, 25 NZ ero more Se a IT’S NO SECRET Observe Everybody’s secret is No secret. The many Thorsand house- wives who have made those palatable and nourishing soups Our for invalids and the many varieties of delicious deserts with 4 Owls INSTANTANEOUS TAPIOGA on can’t keep it a secret. One tells the other and so it’s newsed around. The day of soaking Tapioca is past. With “INSTAN- Each Package TANEOUS” you get results in three minutes’ cooking. Trade Mark “INSTANTANEOUS?” Registered. A package makes a pudding for thirty persons. It makes delicious combina- tions with fruits, jellies, ete. It can be prepared in a few minutes. No waiting, no gummy lumps. The highest medical authority in the United States says: ‘Tapioca is nutritious, easy of digestion and destitute of irritating properties,” hence an excellent diet for the sick and convalescent, and a wholesome and nu- tritious food for babies. We guarantee INsranTANEOUs Taproca to be pure and the very best quality of Tapioca. Yours truly, THE CHYLON SPICH CoO... Sole Proprietors and Manufacturers of Instantaneous Tapioca, Front and New Streets, Philadelphia, Pa. rr, v7 26 TOILET POWDERS AND PUFFS, ALL KINDS, AT BRADHAW’S. CHOCOLATE CAKE. Three-fourths cake Baker’s chocolate, yolks three eggs, one and a half cups brown sugar, one cup milk, cook to a cream ina double boiler. When cold, add to the following batter, four eggs, two cups brown sugar, one of butter, one of milk, into which you: have dissolved one teaspoonful of soda, four cups flour, flavor with vanilla, put together with boiled icing. CHOCOLATE CAKE No. 2. Two cups sugar, one-half cup butter, one cup milk, three of flour, two teaspoonfuls cream tartar in the flour, one of soda in milk. Filling for the cake:—One and a fourth pounds of sugar, three- fourths cup water, boil until it ropes, and only stir until it is dissolved. Pour up, and stir until milky. Whites of two eggs beaten stiff stirred in that. One-fourth pound grated chocolate stirred in until nearly cold. ge All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ FIG CAKE. White part: two cups sugar, two-thirds cup butter, one-half cup milk, whites of eight eggs, one and a half teaspoonfuls Royal Baking Powder, thoroughly sifted with three cups flour, flavor with vanilla. Stir sugar and butter to a cream, add milk and flour, last whites of eggs. Dark part: one cup sugar, one-half cup butter, one half cup sweet milk, one teaspoonful baking powder sifted in one and three-fourths cups flour, yolks of seven eggs, thoroughly beaten, and one whole egg, one teaspoonful mixed spices. Bake the white in two long tins. Put half the dark in a long tin, and lay on one pound halved figs, (previously sifted over with flour), do not let them touch each other: put on the rest of the dark and bake. Put the cakes together with frosting while warm, the darkes between the whites, cover with powdered sugar. JELLY ROLE. Three eggs, whites and yolks beaten separately, one cup sugar, one cup flour, one-half teaspoonful soda, one cream tartar dis- solved in a little water, and pour in after all is mixed. Bake in two sheets and while hot spread with jelly, and roll. 27 NZ —3DRINK =< MorniInG Joywe Werrun (2 1b. TINS) Awarded Gold [ledal ATLANTA EXPOSITION! In Competition with the World. FOR’ SARESEN J. H. HACKBURN, 3 NEW BERNE, N. C. NEW ORLEANS COFFEE CO. Ltd, SOLE PROPRIETORS, NEW ORLEANS. TOOTHPICKS, ALL KINDS, AT BRADHAM’S PHARMACY. DELICIOUS LAYER CAKE. Beat the yolks of ten eggs, and add one pound fine granulated sugar, beat together until very light, add juice and rind of one lemon, a pinch of salt, the whites of the eggs beaten very stiff, and lastly, one-half pound flour, that has been sifted three times. Bake in layer tins, when perfectly cold put together with cream filling. CREAM FILLING. One-fourth box Gelatine, one pint cream, one teaspoonful vanilla, one tablespoonful Sherry wine, one-fourth cup boiling water, one-fourth cup cold water, one-half pound powdered sugar. Soak gelatine in the cold water until softened. Whip the cream, place the froth as it is made in a pan, set in ice water, and when all is whipped sift in the sugar. Add the vanilla and wine. Pour boiling water on the gelatine, and when the latter is dis- solved, strain it on the whipped cream, then stir rapidly resting the bowl of the spoon on bottom of pan. PLAIN LAYER CAKE. One cup granulated sugar, one tablespoonful butter, two eggs, three-fourths cup sweet milk, two cups flour, one and a half tea- spoonfuls baking powder. Mix in the usual way, beat well, and bake in three medium sized layer tins. Any filling may be used. Some times we bake two layers, and to the third add spices, and currants, then bake. Put between the other layers and spread with jelly between each layer. SPICE LAYER CAKE. One cup granulated sugar, scant half cup butter, half cup molasses, half cup sour milk, half teaspoonful soda dissolved in half tea cup hot water, two eggs, two and a half cups flour. Add cinnamon, cloves, and nutmeg until quite brown. Bake in layers, and put together with boiled icing, into which you have stirred three-fourths cups chopped raisins, and same of walnut meats. DELICATE LAYER CAKE. T'wo cups fine granulated sugar, one-half cup butter, creamed together, add half cup sweet milk, three cups flour into which you have sifted two teaspoonfuls Royal baking powder, and last the beaten whites of seven eggs. Put together with boiled icing, and either sprinkle thickly with grated pine apple, or place slices of banana between each layer. 29 Boe ‘Pars! Sue ey SE Most Wiel PACKAGE. Do you wish the Purest and Best Gelatine on the market, to-day ? Then order Knox’s Sparkling Calves’ Foot Gelatine, the only Gelatine free from odor or taste. Endorsed by all the intelligent Teachers of Cookery in the U. S, Makes 2 quarts. eee. Our No. 3 Xv ECONOMOICAL PACKAGE. and CONVENIENT. ACIDULATED GELATINE. This is Knox’s Sparkling Gelatine combined with Pure Fruit Acid, requiring no lemons or acid fruits in making jellies. A teaspoonful of extract of any flavor you de- sire and pee is all that is required to make a jelly. Dis- solves in 2 minutes and makes 2 quarts of jelly, Fruit Acid: ees is superior to Phosphate for the system. Send 8 cents and I will mail a package that will make one Pint Jelly. Send a two cent stamp and I will mail you little cook book. “DAINTY DESERTS FOR DAINTY PEOPLE,” CHARLES B. KNOX, Johnstown, N. Y. SDAPS---YOUR FAVORITE---AT BRADHAM’S PHARMACY. MOUNTAIN ASH CAKE. Whites of eight eges, one cup butter, two cups sugar, three eups flour, one-half cup sweet milk, one-half teaspoonful soda, ‘one teaspoonful cream tartar. Bake in shallow pans, and put together with the following: COCOANUT FILLING. One pound sugar, quarter pound butter, (wash), and put in sauce pan with sugar, add milk of two cocoauuts, and boil to a thick syrup, while hot pour ever the grated cocoanuts: flavor with vanilla, juice and rind of one lemon. When cold spread between the cake. $< ns FRUIT LAYER CAKE. Three-fourths cup butter, two cups sugar, half cup milk, three eups flour, whites six eggs, one teaspoonful Royal powder, half teaspoonful essence almond. Beat butter to a cream, add sugar gradually, then the essence, milk, whites of eggs beaten to a stiff froth, add the flour in which the baking powder has been sifted. Bake in layers. FILLING. Make a boiled icing, have a cup seeded raisins, cup almonds blanched and chopped fine. Spread the layers with icing and sprinkle fruit ever. Adda few drops almond extract to icing. The Strongest and Best Flavoring Extraets, at Davis’ Pharmacy. ENGLISH WALNUT CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one teacup milk or water, one teaspoonful baking powder. For filling: Two pounds English walnuts in shell, two pounds brown sugar. Pound up the nuts, put sugar with enough milk to wet well, and a lump butter the size of an egg, one teaspoonful vanilla. Let all boil until it ropes thick so it will stick on cake. Put a layer of the filling on cake and sprinkle with nuts, and so on until the whole is mixed. WALNUT CAKE. Four eggs, two cups sugar, one-half cup milk, two-thirds cup butter, three cups flour, two teaspoonfuls baking powder. Bake in two thick layers, put together with boiled icing, a thick layer of walnut meats between layers, also on top. 31 elite didi digits Oe a FRPP PPPRPPPRPPPP PEPPER PPPEPPEP PP PPR PPE PESO PPP PP EPPS PP YY x“ ESTABLISHED 1780. WALTER BAKER & CO, Ltd. Dorchester, Mass., U.S. A. The Oldest and Largest Manu- facturers of PURE, HIGH GRADE Cocoas ana Chocolates ON THIS CONTINENT. No Chemicals are used in their manu- factures, Their Breakfast Cocoa is absolutely ure, delicious, nutritious,and costs ess than one cent acup. Their Premium No. 1 Chocolate is the best plain chocolate in the market for family use. Their German Sweet Chocolate is ood to eat and good to drink, It 8 pe nutritious, and health- ful; a great favorite with children. - Baron von Liebig, one of the best known writers on dietetics, says :— “It [Cocoa] is a perfect food, as wholesome as delicious, a beneficent re- storer of exhausted power; but its quality must be good, and it must be carefully prepared. Itis highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life, It agrees with dry temperaments and convalescents; with mothers who nursé their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.” CONSUMERS SHOULD ASK FOR AND BE SURE THAT THEY GET THE GENUINE WALTER BAKER & CO.’S Goods, made at DORCHESTER, MASS., U. S. A. PREP EH yy A REKKAKREKKKALALLALRALALKRKLAKLLKKADKEKALKALALELLALALEKEELEALRARAK Ghddankdadddeaadeanannetneaeannekeeny 32 SPONGES, CHAMOIS, EVERYTHING FOR BATH, AT BRADHAM’S. ORANGE CAKE. ee Ten eggs, reserving whites of three, one pound fine granulated sugar, grated peel of two lemons, and juice of one, one-half pound flour. Bake in layers. Make a boiled icing of the whites and three cups sugar, adding the juice of one lemon, reserve part of the icing for top, into the other put rind and juice of one orange, and spread between layers, using the reserved icing for the top. FAVORITE CAKE. Take one egg, one cup sour milk, half cup brown sugar, half cup molasses, one teaspoonful soda, desolved in little hot water, one tablespoonful melted butter, one teaspoonful cinnamon, one and half cups flour. Bake in two layers; use chocolate filling or jelly. cx All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ RIBBON CAKE. Two cups sugar, half cup butter, four eggs, one heaping tea- spoonful Royal powder, one cup milk, three cups flour, one teaspoonful vanilla, one tablespoonful cinnamon, one cup cur- rants, one quarter pound chopped citron. Beat the butter and sugar to a cream, then add the yolks and beat thoroughly, now add vanilla and milk, then the flour. Beat the whites to a stiff froth, add to the batter, add baking powder, stir in just enough to mix. ‘Take one third of batter, add currants, chopped citron and cinnamon. Bake dark in one layer and place between the white, using a little jelly. BOILED ICING, Three cups granulated sugar dissolved in one cup of water, boil until it ropes from the spoon. Beat whites of three eggs to a stiff froth and pour very slowly over the whites, beating steadi- ly. Add juice of one lemon, and beat five minutes longer. BOILED ICING No. 2. To two cups granulated sugar, add three quarter cups water, boil it until it will rope from the spoon. Beat the whites of three eggs very stiff. When syrup is done, put in a large bowl and beat hard until it has a milky appearance. ‘Then by degrees add the white, squeeze in the juice of a lemon, continue to beat until very thick and light. 33 CARAMEL CAKE. Three eggs, one and half cups sugar, three fourths cup butter, one half cup milk, two and quarter cups flour with one and half teaspoonfuls Royal powder. Bake in jelly pans, spread with the following mixture: One pint brown sugar, butter size of an egg, half cup milk, cook until it thickens. LEMON CAKE. Two cups sugar, half cup butter, one of milk, three eggs, two teaspoonfuls Royal powder sifted in three and half cups flour. Bake in jelly tins. FILLING. One cup sugar, juice and grated rind of one lemon, one cup hot water, one heaping teaspoonful butter, two heaping tea- spoonfuls cornstarch or flour dissolved in little water, yolks of two eggs. Putin a double boiler and stir until it thickens; spread between layers. CHOCOLATE FILLING. One and one half cups sugar, one half cup grated chocolate, one fourth pound butter, one teacup cream or milk. Let boil twenty minutes. — minutes. JOHN SUTTER, Wholesale and Retail Dealer in FURNITDT Es : SS¥ANDSS= ; WAST sib es Best Selected Stock in Eastern North Carolina. SK ROCK BOTTOM PRIGES 3 New Store under Hotel Chattawka, NEW BERNE, N. C. 34 ANWAY’S CROUP SYRUP CURES---AT BRADHAM’S PHARMACY. SMALL CAKES. CHOCOLATE DROP CAKES. Beat half cup butter, one and half cups fine granulated sugar, yolks four eggs, beaten together until very light, then add one cup milk, one and half cups flour. Beat until perfectly smooth. Beat white to stiff froth, add them, then add another one and half cups flour into which sift two heaping teaspoonfuls Royal powder. Color slightly with melted chocolate. Mix well. Drop in small spoonful on buttered tins and lay a small round buttered cracker on the top of each. When baked remove the cracker, frost with chocolate icing and lay a chocolate cream or other fancy chocolate candy in the depression made by the cracker. BOSTON CREAM PUFFS. Half pint hot water, two thirds cup butter, put over the fire; when boiling stir in one and half cups flour, continue stirring until smooth, and the mixture leaves the sides of the sauce pan. Remove from the fire, cool, beat thoroughly into it five well beaten eggs. Drop on warm greased tins, or a dripping pan, a tablespoonful in a place, leaving space between to prevent touch- ing, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done they will be hollow. When cold slice off the top, fill space with cream and replace top. CREAM FOR FILLING. Take one pint milk, place one half in a tin pail, and set in boiling water. Reserve from the other half of milk two table- spoonsful to mix with eggs, and unto the rest mix one cup of flour until smooth. When the milk is hot, pour in the flour, and stir until thicker than boiled custard. Then beat well the two tablespoonfuls of milk two eggs one cup granulated sugar a level tablespoonful butter, teaspoonful vanilla, add gradually and continue stirring briskly until so thick that when cold it will drop and not pour from the spoon. When cool fill the puffs, roll in white of an egg, then in coarse granulated sugar. JUMBLES. Beat to a cream half pound sugar, one quarter pound butter, stir in four eggs well beaten, teaspoonful Royal powder into sifted flour enough to make a dough. Roll the dough in fine white sugar, cut with a jagging iron into strips half inch wide and four inches long. Make the strips into rings, wetting the ends to make them adhere. 35 SUGAR BISCUIT. Five eggs, beat separately, to each egg add two kitchen spoon- fuls of sugar, then add four tablespoonfuls butter, flavor with nutmeg. One heaping teaspoonful Royal powder in flour enough to make a soft dough. Roll out thin, cut with biscuit cutter and bake. DOUGHNUTS. Two cups milk, one cake compressed yeast, dissolved in half cup luke warm water. Flour enough to make batter, make at noon, set in a warm place and let rise until night; add table- spoonful butter, a little salt, one egg, cup sugar, tablespoonful cinnamon, teaspoonful soda, flour enough to makeadough. Let rise until morning, roll out, cut into cakes, let rise a short while and fry in hot lard. Roll in pulverized sugar. CRULLERS. One egg, one cup sugar, one cup sour milk, cinnamon or nut- meg to taste, one even teaspoonful soda, one tablespoonful melted butter, and flour enough to roll out. Cut into shapes, and fry. The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. WAFERS. Mix together half pound pulverized sugar, one quarter pound butter, add six well beaten eggs, then beat whole very hight, stirring into it as much sifted flour as will make the batter rather stiff, a nutmeg, a teaspoonful cinnamon and one tablespoonful rose water. The batter must be very smooth, and without a single lump. Heat your wafer irons but do not allow them to get too hot, grease with butter. They should be colored a light brown. Take out carefully, sprinkle with powdered sugar, roll while warm around a smooth stick. COOKIES. Beat to a cream three quarters pound soft white sugar, half pound butter, then stir in six well beaten eggs, one glass wine, one wineglass rose water, one grated nutmeg, and sifted flour enough to make a stiff dough. Roll the dough thin, cut into strips with a jagging iron, slip them into boiling lard a few at a time, and fry to a handsome brown. Take up with a perforated skimmer, dry, and sift over with pulverized sugar. 36 EVERYTHING FOR CORNS AND BUNIONS, AT BRADHAWM’S. GINGER WAFERS. One cup butter, two of sugar, one of milk, four of flour, three fourths teaspoonful soda, one tablespoonful ginger, one tea- spoonful cinnamon. Beat butter to a cream, add sugar grad- ually; when very light the ginger, then milk in which soda has been dissolved and finally the flour. Turn baking tins upside down, wipe the bottoms very clean, butter them and spread the mixture very thin on them. While hot cut into squares with a ease knife, and slip from the pans. Keep in tight tin box. a) Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. MOLASSES CAKES. PORK CAKE. One pound fat pork chopped very fine, half pint boiling water, two cups molasses, one cup sugar, one teaspoonful each of cloves, cinnamon and soda, a small nutmeg, one pound rais- ins, half pound currants, flour enough to make a very stiff batter. Bake'one hour and a half in slow oven. DRIED APPLE CAKE. Soak one cup dried apples over night in lukewarm water, in the morning draw off water, chop apples fine, cook them a little in one cup molasses, and when cold add them with one cup chopped raisins to this batter. One cup brown sugar, two eggs, one half cup butter, one half cup sour milk, three cups flour, one teaspoonful soda, half teaspoonful cloves, cinnamon and nutmeg. Bake in moderate oven two and half hours. SOFT GINGER BREAD. Mix together four cups flour, one sour milk, two molasses, one sugar, three fourths cup butter or lard, one teaspoon each ginger, cinnamon and soda, three eggs. SOFT GINGER BREAD. One cup sugar, one cup butter, one cup molasses, four cups flour, three eggs, two tablespoonfuls ginger, one teaspoonful cloves, one cup boiling water added last, after which sift in one tablespoonful soda. 37 GINGER PUFFS. One cup sugar, one cup molasses, one half cnp butter, one cup sour milk, four cups flour, one level tablespoonful each, ginger, cinnamon and soda, a little salt. Bake in gem pans. GINGER SNAPS. One cup sugar, one of mixed butter and lard, one cup molas- ses, half cup sour milk, teaspoonful soda, one tablespoonful ginger and cinnamon. Flour enough to roll. Roll thin, cut with a round cutter and bake quickly. FLEISCHMANN'S Wedtallyred a = I I ANTE SeSese5eseSesrocococe riAS NO B@iwrs For a Good Cause? ‘It has come a time when every household should know what is wholesome, and especially in x * MBRATS. * X We do not buy any stock that we don’t see alive. We slaughter all meats we handle, and as the public knows, we handle nothing but the very finest Stall Fed Beef, Veal, Pork, Mutton, Lamb, Poultry, —S2OAND THE FINEST SAUSAGE IN THE CITY.C92— Thanking the public for past patronage and asking for a continuance of the same, Very Respectfully, SAM’L COHN & SON, SS Bliddie St. "Phome 46. 38 FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAW’S. ICE CREAM AND WATER ICES. CHOCOLATE ICE CREAM. Make a foundation of one pint of milk, two tablespoonfuls of flour, two eggs. Cook in a vessel put in another of boiling water. While this is cooking, scrape one square of Baker’s chocolate, and add to it two tablespoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity of chocolate gives a very dainty flavor. Ifa stronger one is wished, use two squares of the chocolate. Put the mixture in cold water to cool. Stir oceasionally. When cold, add one teacup of sugar, and one quart of milk. VANILLA CREAM. One pint of cream, three pints of milk, two cups of gran- ulated sugar, two tablespoonfuls of vanilla extract. Place half the cream and milk and the suger together and set the kettle in another containing boiling water. Stir continually and gradual- ly, bring to a scald. It should cook at least ten minutes, while reaching this stage so gradually should it be heated. Take it from the fire, and when cool, add the remainder of the cream, milk and vanilla. Strain through a cheese cloth and freeze. NESSELRODE PUDDING. One pint of shelled almonds, one and a half pints of shelled chestnuts, one pint of cream, one pint can of pineapple. The. yolks of ten eggs, one pound of French candied fruit mixed, one tablespoonful of vanilla, four of sherry wine, one pint of water, one of sugar. Shell the chestnuts, take off the brown skin, boil twenty minutes, then press through a colander, shell, blanch and pound the almonds, cut the fruit in small pieces. Put the water and sugar on to boil, let boil twenty minutes. Beat the yolks of the eggs very light, add them to the boiling syrup. Put the sauce pan into another of boiling water and beat the mixture with a wire spoon until it thickens. Take from the boiling water, place in a basin of cold water and beat for ten minutes. Now add the fruit, almonds, cream, chesnuts, vanilla, wine, and a half teaspoonful of salt. Mix all well together, turn into freezer and freeze. After it is frozen drain off the water, add more salt and ice, cover the freezer and let stand four or five hours to ripen. 39 FRUIT ICE CREAM, One-half gallon of new milk, one ounce of gelatine dissolved in cold milk. Boil the milk, add four eups of granulated sugar, three eggs beaten separately, and the dissolved gelatine. Mix well, and pour into the freezer, when it begins to freeze, add one pound of chopped almonds, one of grated cocoanut, one pound of ripe strawberries and one of ripe cherries. STRAWBERRY SHERBET. One pint berry juice, one pint sugar, one pint water, juice of two lemons, tablespoonful gelatine, soak the gelatine in a little cold water, have the pint of water hot, and pour on the gelatine, add the other ingredients, and when the sugar is dissolved strain, cool, then freeze. FRUIT SALAD. Make a lemon jelly in this way: To a package of Gelatine add one pint cold water and juice of four lemons. Let stand an hour. Now add one pint boiling water and three cups sugar, let it come to a boil, strain through a cloth, and pour a little into as many | STRAWBERRY CREAM. . One pint of cream, three pints of milk, six cups of sugar, three quarts of strawberries after they are chopped, two lemons: Place half the milk and cream and two cups sugar on the fire, and scald as directed in plain ice cream, add the rest of the sugar and the juice of the lemons to the strawberries, mash them very fine, and let them stand for one hour, mashing and stirring them very frequently, then strain them through a cheese cloth. Add the other half of the cream and milk to that scalded, and freeze. When frozen, add the strained fruit, beat five minutes and pack. ICH CREAM. Three quarts milk, one quart cream, four eggs. Take the yolks of two eggs and beat light, add three quarts of milk, put on fire, let boil. Take whites of four eggs, and beat to a stiff froth, have ready a syrup made of two cups of sugar, and one- half boiling water, boil until it hairs when you pour it from a spoon, then pour it over the whites of four eggs and beat brisk] y until it is nearly cool, then beat the quart of cream stiff, and mix with the milk, also sugar and whites of eggs with mixture. Flayor with vanilla, lemon, and bitter almond. 40 BRADHAM’S COUGH BALSAM, WARRANTED TO CURE. cups, as there are persons to be served. Set them ina cold place. Keep rest of jelly warm. Have ready thinly sliced oranges, bananas, some candied cherries and grated cocoanut. When the jelly in the cups sets, put some of each kind of fruit in each cup and pour on warm jelly. It is best to prepare this salad the day before it is used. Keep in cold place. Serve with whipped cream. LEMON SHERBET. Take three quarts water, the juice of twelve lemons, three pounds sugar, three tablespoonfuls gelatine, soak the gelatine in a little of the water, boil a pint of water and dissolve the gelatine in it. Mix together the sugar, water, gelatine and lemon juice, strain into the can and freeze. This is light and creamy. ORANGE SHERBET. To three quarts water, add the juice of eight oranges and grated rind of three, juice of four lemons, and grated rind of two, and two pounds sugar. ‘Three tablespoonfuls gelatine, used as in the preceding recipe for lemon sherbet. MUSCATSICR, Two pounds sugar, one tablespoonful gelatine, two and a half quarts water, one goblet sherry. Color a delicate green. PINEAPPLE SHERBET. One can grated pineapple, four lemons, three pints boiling water. Mix with sugar to taste, and freeze. PUDDINGS, HOT AND COLD. CHRISTMAS PLUM PUDDING. Pour one quart boiling milk over one pound soda crackers. Let soak all night. Next morning add six eggs well beaten, with one pound sugar, one pound suet chopped very fine, one cup molasses, one pound seeded raisins, one-half pound citron, one- quarter pound each of candied orange and lemon peel, one tea- spoonful each of cloves, cinnamon, nutmeg and mace, one-half cup flour. Mix all well together, have ready a pot of boiling water, with a plate at bottom. Scald a thick pudding bag, flour it well, pour in the pudding, tie up tight, and drop in boiling water, and boil steadily six hours. Allow room in the bag for swelling. 4 41 PLAIN PLUM PUDDING: One cup suet chopped very fine, one cup of molasses, one cup milk, three and a half cups flour, one teaspoonful soda, one ege, one teaspoonful cinnamon, half teaspoonful cloves and a little nutmeg and salt. Boil three hours in a pudding mould, or bucket, set in a kettle of boiling water. AUNT KATE’S PUDDING. Slice one loaf bread, trim off the crust, butter each slice, have one pound of raisins stemmed and boiled in a covered sauce pan with a little water. Place a layer of the buttered bread in a pudding dish, sprinkle a little cinnamon, spread with raisins, then another layer of bread and so on having the top layer bread. Pour over this eight eggs well beaten and mixed with a quart of milk. This makes a large pudding and can be divided for small family. Serve with brandy sauce. Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. RICH PUDDING. Wash and soak a cup rice, put in a sauce pan, cover well with water, and let boil until tender. Put into a deep pudding dish a pint of milk, a small cup sugar, tablespoonful butter, teacup- ful seeded raisins, and the beaten yolks of four eggs, set in the oven to bake one hour and a half. Beat the whites of eggs toa froth, add four tablespoonfuls sugar, and spread on pudding. Set in an oven one minute to brown. ‘To be served either with or without whipped cream. RICE PUDDING No. 2. Wash one teacup of rice, and Wee into a baking dish, well buttered, add a half teaspoonful salt, two heaping tablespoonfuls sugar, one quart milk. Bake in a moderate oven for two hours. This is a very cheap and excellent dish. TAPIOCA PUDDING. Wash a teacup of Tapioca, and put to soak for half an hour, pour over a quart of milk, and stand on the back of stove until warm, add a teacupful sugar, a tablespoonful butter, four well beaten eggs. Flavor to taste, and turn into a pudding dish, and set in a hot oven three- -quarters of an hour. Serve hot or cold. 42 4711 COLOGNE 40c. FLORIDA WATER 55c. AT BRADHAMN’S. APPLE TA PRIOCAY PY DDING: Pare and core six tart apples, place in a pudding dish, and put a teaspoonful of sugar in each apple, and grate a little nutmeg over them. Stir one-half teacupful Instantaneous Tapioca into one qhart boiling water, add one tablespoonful butter and a little salt, pour this over the apples and bake until apples are soft. Serve warm or cold with whipped or plain cream and sugar. SWEET POTATO PUDDING. One pint grated sweet potato, one pint milk, four eggs, one scant cup sugar, half cup molasses, one generous tablespoonful butter, two of flour, one teaspoonful cinnamon, same of spice, half teaspoonful ginger, a little nutmeg, one teaspoonful Royal powder. Bake in a moderate oven, when it begins to brown stir well, let it brown again, and stir, then brown and serve. COCOANUT PUDDING. Rub one-quarter pound butter one-half pound sugar together, with two teaspoonfuls lemon juice, stir in the beaten yolks of four eggs, then the well beaten whites of the eggs, one pound of grated cocoanut, with the milk of the nut, two teaspoonfuls va- nilla, one wine glass wine. Bake in tins lined with thin puff paste. Serve cold. ORANGE PUDDING. Grate the yellow part of rind, and squeeze juice of two large oranges, add the yolks of six eggs beaten with six tablespoonfuls fine white sugar, one teaspoonful nutmeg, and a pint of milk, tablespoonful flour mixed smoothly with eggs, one generous tablespoonful butter, stir these well together, beat whites to a stiff froth and stir lightly in the mixture. Pour into pans lined with thin paste and sift sugar on top and bake half an hour in a quick oven. A TOOTHSOME PUDDING. Put six egg yolks in a bowl with one-half pound white sugar, and beat very light, add quarter pound of creamed butter, shred quarter pound citron, grate quarter pound cocoanut, blanch and pound two ounces almonds, add these with grated rind of lemon, lastly add whites of four eggs beaten to a stiff froth. Line two pie pans with puff paste, fill with mixture and bake in a moderate oven. Do not cook rapidly. 43 TRANSPARENT PUDDING. Beat to a cream half pound butter, half pound sugar, stir in eight eggs well beaten, a grated nutmeg, flavor with rose water. Bake in a buttered dish either with or without a lining of paste. CHOCOLATE PUDDING. One quart milk, one pint fine bread crumbs, nine tablespoon- fuls chocolate, four eggs, leaving out the whites of two for icing, sweeten to taste, boil a few minutes as for custard. Then bake fifteen or twenty minutes. Beat whites of the reserved eggs with two tablespoonfuls sugar and cover, brown slightly. Serve with cream sauce. PANOAKES. Beat three eggs thoroughly, one pint flour, about one quart of milk, stir in flour and milk alternately until all flour is used, beating vigorously until smooth and creamy. Make batter very thin. Pour ona hot griddle, fold over, serve immediately with molasses sauce. MOLASSES SAUCE. One cup molasses, half cup sugar, one tablespoonful butter, a little cinnamon or nutmeg, three tablespoonfuls vinegar, boil all slowly together twenty minutes, juice of lemon can be used in- stead of vinegar. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. DELICATE PUDDING. The yolks of eight eggs, beaten very smooth and light, to these add eight level tablespoonfuls of sifted flour, beat thoroughly, add gradually one quart milk, beating all the time to keep smooth, a little salt, lastly the well beaten whites. Pour in pudding dish, bake in moderate oven, serve either hot or cold; if hot, serve with wine sauce, if cold, with sweet whipped cream. EDGECOMBE PUDDING. Boil two tablespoonfuls of flour in two cups new milk, when cold add the yolks of six eggs, half pound sugar, one table- spoonful butter, the juice and grated rind of a fresh lemon, Pour in puff paste and bake. Cover with meringue made of whites of eggs, one tablespoonful sugar to each egg. Bake in moderate oven. 44 75c. COMBS AND BRUSHES FOR 50c. AT BRADHAM’S. JESSIE’S PUDDING. Boil a quart of milk, thicken with three sifted tablespoonfuls flour. Beat the yolks of four eggs with half cup sugar, add to the boiling milk. Flavor with vanilla. Pour into a pudding dish, and set in the oven to bake for a few minutes. Beat the whites of egos until stiff with four tablespoonfuls sugar. Flavor with vanilla, drop in-little balls over the pudding, set in the oven until a slight crust is formed. STRAWBERRY MERINGUE PUDDING. Two cups bread crumbs very dry and fine, one cup sugar, four cups milk, three cups berries, one tablespoonful butter, yolks of four eggs. Cream the butter and sugar, add the beaten yolks, the milk and the crumbs; pour into a buttered pudding dish and bake, covered until firm. Draw to the front of oven, spread the berries on the pudding, sprinkle with pulverized sugar, and cover with the whites of eggs beaten light, with half cup pulve- rized sugar. Set back in oven, brown very lightly. Serve per- fectly cold, with whipped cream slightly sweetened. ‘Try this. SNOW PUDDING. Three eggs, one pint milk, two cups sugar, juice of one lemon, half box gelatine; soak gelatine one hour in one cup cold water. ‘lo this add one pint boiling water, stir until the gelatine is thoroughly dissolved. Add two-thirds of the sugar and the lemon juice. Beat the whites to a stiff froth, and when the gelatine is quite cold whip it into the whites a spoonful at a time for at least an hour. Whip steadily and evenly, and when all is stiff, pour into a mold previously wet with cold water. Set in a cold place. In four or five hours turn into a glass dish. Make a custard of the milk, eggs, and remainder of sugar, flavor with vanilla or bitter almond, and pour around. STRAWBERRY BAVARIAN CREAM. Stem four quarts berries, mash them through a colander, sweeten the juice, cover a box of gelatine with cold water, soak half an hour. Stand over boiling water and melt, add the strawberry juice and strain in a tin pan, set on ice and stir until it thickens, then add a pint and a half of cream after it Is whipped. Mix thoroughly, pour in a mold and set in a cold place to harden, Serve with whipped cream. 45 SAUCES FOR. PUDDINGS. RICH SAUCE. One cup powdered sugar, half cup butter beaten to a cream, add one egg beaten separately, one wine glass brandy, place over a kettle of boiling water, and stir rapidly a few minutes. CREAMY SAUCE. Half cup butter, one cupful powdered sugar, one fourth cup cream, four tablespoonfuls wine, or one teaspoonful vanilla or lemon. If Jemon or vanilla is used four tablespooarfuls of milk extra. Beat butter to a cream, add sugar gradually, beat all the while. When light and creamy gradually add wine, then the cream a little at a time, When beaten smooth place the bow] in a basin of hot water and stir until smooth and creamy, no longer. PRUNE JELLY. One pound best prunes, one box Knox’s Sparkling Gelatine, lemon juice, sugar and cinnamon. Soak the prunes in one quart water, remove stones and stew gently in same water. Dissolve gelatine in one pint cold water, and when the prunes are done add the gelatine, sweeten to taste. A little lemon juice is indis- pensible, and a little cinnamon. The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. BAKED APPLES. Wash large sour apples, cut out the blossom end, arrange them stem up in baking pan, dissolve a cup and a half of sugar in three cups boiling water and pour over them; cover closely and bake in a moderate oven until tender. Serve with cream. Bake pears the same way. COLD ORANGE PUDDING. From a quart new milk pour enough over a package of gela- tine to dissolve it. Let soak two hours, then place rest of milk on range. Beat the yolks of six eggs, and one and a half eups granulated sugar together. When the milk boils stir in the gelatine, then the yolks and sugar; stir constantly until thiek; then set away to cool. Pare six oranges, quarter, free from seeds, and all tough fiber, arrange them in a glass dish and when the custard is perfectly cold pour it over them. Keep in cold place. Just before serving beat whites of the six eggs to a stiff froth, and gradually beat in six tablespoonfuls pulverized sugar. Spread this over the pudding, 46 - ot FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAN’S. JHLLIED APPLES. Pare medium sized tart apples, cut the core out, leaving them whole; make a syrup, allowing three fourths pound sugar to a pound of fruit; when sugar comes to a boil put in the fruit and let cook until clear, but remains whole. Add to boiling syrup au few sticks cinnamon, and a lemon sliced thin. Remove fruit to a glass bowl, and dissolve one third box Knox Sparkling gele- tine in half teacup hot water, and stir briskly into the syrup, first taking off the fire. Then strain over the apples and set in a cold place to harden. When cold serve with whipped cream. AP PH BOE The ingredients are four eggs, a pint of milk, a cup of stewed, strained, and sweetened apple, half a cup powdered sugar, tea- spoonful vanilla. Reserve half cup milk, put the remainder on the fire in double boiler. Beat all the yolks and white of one egg, and to them add milk and half sugar. Stir well, and after pouring the boiling milk over it put the mixture in the double boiler, stir constantly for five minutes, at the end of that time if the mixture is thick and smooth take it from the fire im- mediately and turn into a bowl, set away to cool; then add vanilla, turn into a deep dish, beat whites of three eggs to a stiff froth with the remainder of sugar. Next beat in the stewed apple and when the mixture is light and smooth heap it in the centre of custard. TRANSPARENT APPLES AND WHIPPED CREAM. Pare twelve fine tart apples cut in circular slices three quarters of an inch thick, remove seeds and core carefully. Spread on dishes for two hours to dry slightly. Make a syrup of one pound of granulated sugar and half pint water; boil the syrup until rather thick, now lay in half of apples, and simmer for fifteen minutes. ‘Take out and spread on dishes to get cold while the rest cook. In fifteen minutes take these out and spread on dishes, returning the first half to the syrup. Be careful not to break the slices by rapid boiling. Cook until done and clear. Remove and finish cooking the rest. Lay all carefully in a deep glass dish. Add to the syrup the grated rind of two oranges, and the pulp carefully picked out as for marmalade, simmer a little while and pour over the apples. Grate the rind of an orange and express the juice, add this with a scant cup sugar to uw pint of cream, whip stiff and pile on top. This is an elegant and delicious desert. 47 APPLE PIE. Pare and slice tart apples very thin, line deep pie tin with paste, place a layer of apples, drop small bits butter, sprinkle generously with sugar, dredge lightly with flour, grate over a little nutmeg. Continue this until you have three layers, then pour over one gill of water, cover with top crust. Bake ina moderate oven fifty minutes. GOOD PASTRY. One cup lard, three of sifted flour and a little salt; cut the Jard well into the flonr with a knife, then mix with ice water quickly into a moderately stiff dough, handling as little as pos- sible. This makes four common sized covered pies. Take a new slice of paste each time for a top crust after rolling, spread with a teaspoonful butter, fold and roll again; use the trimmings for under crust. STRAWBERRY PIE. Cover a pie plate with a thin layer of rich paste, put on a rim and fill the centre with bread crust. Bake in a quick oven, When done remove the bread crusts and fill with strawberries that have been rolled in powdered sugar. Beat the whites of three eggs very stiff, add three tablespoonfuls sugar, spread over the berries and brown slightly. Serve with cream. #2 Al\l Kinds of Fresh Spices, at Davis’ Pharmacy. @\ , STRAWBERRY PIE No. 2. Six eggs, (leaving out whites of four), one cup of sugar, beat light, add a tablespoonful flour, one cup preserved strawberries, half cup milk, piece of butter size of an egg. Make rich pastry and bake in pie pans. When done cover with a meringue made of whites of four eggs, one tablespoonful sugar to the egg. CARAMEL PIE. Cream half cup butter, one of sugar, six eggs, leaving out the whites of five. Beat the eggs very light, add a cupful of pre- served damsons with seed taken out, one cup milk, one table- spoonful flour. Flavor with vanilla. Line two pans with paste, put in the mixture and bake slowly until done. Make a merin- gue of half cup sugar and whites of the eggs, and brown slightly. Stewed prunes can be substituted for damsons. 48 47\i COLOGNE 40c. FLORIDA WATER 55c. AT BRADHAM’S. PEMERINS PEE: One pint stewed pumpkin strained through a sieve, five eggs beat separately, one quart milk, one and a half cups sugar, one teaspoonful cinnamon and ginger each, one scant tablespoonful butter. Beat well and bake without a top crust. PRUNE SOUFFLE. One pound prunes soaked all night, stewed and sweetened, stone and mash. Beat the whites of eight eggs very stiff, grad- ually beat in the prunes. Put in pudding dish, and bake fifteen or twenty minutes. Serve cold with whipped cream. COCOANUT PIE. One grated cocoanut, rind and juice of one lemon, cup and a half sugar, cup and a half milk, three eggs, one tablespoonful butter. Pour on paste and bake. LEMON PIE. Grated rind and juice of one lemon, one cup sugar, one egg and the yolks of two. Two tablespoonfuls flour, measure enough water to fill pie plate, put water on fire and stir eggs, sugar and flour, well beaten together, into it, stir until it thickens, add lemon and pour into a plate and bake. Make frosting of whites of two eggs and four tablespoonfuls pulverized sugar and brown lightly. LEMON PIE No. 2. Four eggs, beaten separately, one tablespoonful butter, one cup sugar. Mix all together and bake with under crust. STRAWBERRY SHORT CAKE. Make a plain cake of one cup sugar, one heaping teaspoonful butter, two eggs, three fourths cup of milk, two cups flour, one level teaspoonful Royal powder. Bake in two large or three small Jayers. Spread chopped and sweetened berries between the layers. Sprinkle the top with powdered sugar, and serve with whipped cream. Cut in slices like a pie. STRAWBERRY SHORT CAKE No. 2, One pint flour, one and one half teaspoonfuls Royal powder, pinch of salt, one tablespoonful lard, enough milk to make a soft dough. Mix as for biscuit, roll out until half an inch 49 thick. Cut into cakes with the top of quart can. Bake ina quick oven. Have the berries choppod with a knife, and sweet- ened. Put each cake on a small plate, tear open, spread with butter, and put a liberal share of the fruit between the layers and on top. Serve with cream. CHICKEN SANDWICHES. The day before needed boil a chicken until very tender, sea- soning with salt. Have some liquor on it when done. Pour this into a separate bowl where it will jelly. Chop the meat, removing all skin, bone and gristle, rub smooth with a potato masher. Season with pepper, salt and celery salt, moisten with a little butter and jelly from the chicken. Have it perfectly smooth, seasoned high and thin enough to spread. Cut bread in thin slices, spread lightly with butter then with the chicken. Place two slices together and cut in triangles. if EGG SANDWICHES. ~ Chop hard boiled eggs fine with a cucumber pickle large or small according to the number of eggs. Pepper and salt and a little made mustard, rubbing very smooth with a silver spoon. Spread between thin slices of crustless buttered bread. CHICKEN SALAD. Have cold chicken free from skin and bones, place on a board and cut in long thin strips; cut these into dice, place in an earthen bowl. There should be two quarts. Season with four tablespoonfuls vinegar, one teaspoonful salt, half teaspoonful pepper. Set away in a cold place for two or three hours. Scrape and wash enough tender white celery to make one quart. Cut this with a sharp knife in pieces about half inch long. Put these in the refrigerator until serving time. Make the ayonaise dressing, mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl and pour the remainder of the dressing over it. Garnish with white celery leaves. LOBSTER SALAD. Cut up and season the lobster the same as chicken, break the leaves from a head of lettuce, and wash carefully. Put them in a pan of ice water about five minutes, and then shake in a wire basket to free from water. Place in the ice chest until serving 50 75c. COMBS AND BRUSHES FOR 50c. AT BRADHAMN’S. time. When ready to serve, put two or three Jeaves together in the form of a shell, and arrange them on a flat dish, mix one half of mayonaise dressing with the lobster, put a tablespoonful of this on cluster of leaves. Finish with a teaspoonful of dress- ing on each spoonful of lobster. ‘This is an exceedingly inviting dish. Lobster coral pounded to a powder mixed with mayonaise gives it a bright red color. A PRETTY SALAD. Scald and peel medium sized tomatoes and place them on the ice. While they are cooling, chop equal parts of cabbage and white part of celery. The celery can be omitted. Pour over this any nice salad dressing. With a small spoon remove the seeds from the tomatoes, being careful not to break the walls. Fill the cavities with the mixture and serve one on a small plate with lettuce or celery leaves under it. After scalding tomatoes place in very cold water; this keeps them firm. POTATO SALAD. Cut cold boiled potatoes in dice, add a little sliced celery, or a teaspoonful of the seed, and season with salt, pepper and a little onion chopped very fine. ga All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ DRESSING. Reat one egg; add one half teaspoonful ground mustard, tea- spoonful salt, and beat well. Then add slowly, a little ata time, four tablespoonfuls melted butter, beating constantly. Add in the same way three tablespoonfuls vinegar, two tablespoonfuls sweet cream or milk and little cayenne. Put on the stove, and heat to the boiling point stirring well, but do not let it boil. Serve cold. SALMON SALAD. One pint can salmon, one head lettuce, one tablespoonful lemon juice, one half tablespoonful vinegar, salt and pepper to taste. Half cup mayonaise, or other salad dressing. Break up the salmon with two silver forks, add to it the salt, pepper, vine- gar, and Jemon juice. Put in the refrigerator for two or three hours. Prepare the lettuce as directed for lobster salad, at serving time pick out enough leaves to border the dish. Cut or 51 tear the remainder in pieces and arrange them in the centre of a flat dish, on them heap the salmon light. Arrange the whole leaves as a border. Lay one fourth slice of lemon on each leaf. SALMON SALAD No. 2. Use the contents of a can of salmon free from skin and bone, and arrange on a bed of lettuce leaves, pour over the salmon, half cup lemon juice, and serve very cold. EGG SALAD. Arrange a bed of lettuce, or celery leaves, in a platter. Boil six eggs until hard. When cold, remove the shells, and cut in slices, lay on lettuce leaves, and serve with dressing as for potato salad. MAYONAISE DRESSING. One tablespoonful dry mustard, one of sugar, a pinch of cay- enne, teaspoonful salt, the yolks of three raw eggs, juice of half lemon, one fourth cup vinegar, one pint olive oil, one eup whip- ped cream. Beat the yolks, mustard, salt, and cayenne until very light, adding a few drops of oil at a time, until the dress- ing becomes very thick; then add oil and vinegar until all are used. Then add the lemon juice and whipped cream and place on ice. A PLAIN SALAD DRESSING. A nice dressing without oil may be made by beating two eggs very light, adding salt, pepper, half teaspoonful dry mustard, one teaspoonful sugar, one third pint of vinegar, then set in a pan of boiling water, stir until thick as custard. Remove from fire, and stir in four tablespoonfuls cream, a small piece of but- ter can be substituted for cream. SALAD DRESSING. This mixture will keep for weeks. Take the yolks of eight eggs, one scant cup butter, two table- spoonfuls mixed mustard, same of sugar, one teaspoonful celery seed, salt and pepper. Half pint of good cider vinegar. Boil thick and bottle. If too thick to pour, thin with vinegar. This is a nice way to use left over yolks in making white cake. 52 FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAMN’S. CREAM OF TOMATO SOUP. Cook one can of tomatoes thoroughly, press through a seive, put butter size of an egg into a sauce pan, when it bubbles stir in a heaping teaspoonful flour. Then add a pint of hot milk, a little cayenne pepper, salt, and a handful cracker crumbs. When it boils, add tomato, heat without boiling and serve. A half teaspoonful seda should be added to the cooked tomato. CLAM SOUP. Twenty five clams, one quart milk, tablespoonful butter, table- spoonful chopped parsley, three potatoes, two large tablespoon- fuls flour, salt and pepper. The clams should be chopped very fine and put into a colander to drain. Pare the potatoes and chop rather fine, put them on to boil with the milk in a double kettle, rub the butter and flour together until creamy, and when the milk and potatoes have been boiling fifteen minutes, stir this in and cook about ten minutes more. Add salt, pepper and parsley, then the clams; cook one minute and serve. ‘This gives a very delicate soup. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. CONSOMME. Take two pounds beef, cut in small pieces, put two ounces of butter in a soup kettle and melt. Put in the meat and stir until brown. Cover the kettle, remove to back of range, and let sim- mer gently twenty five minutes. Pour over it two quarts cold water and let simmer three hours. Now add one onion, a sprig of parsley, a stalk of celery, a small sized carrot, and one potato, all chopped. Let all boil one hour more and strain. Putina cool place. When ready to serve take off fat, heat soup. Season with salt, pepper, and a very little lemon juice. MARTHA WASHINGTON CRAB SOUP. Fifteen crabs thrown in boiling water alive. Boil until done; meat picked up fine, put into two quarts water in which a pound of bacon has been boiled. Beat yolks of two eggs; stir in pint of rich milk, which has been heated. ‘Then pour into the boil- ing crab soup, which must not boil, but cook a few minutes after inixing. Season with salt and cayenne pepper to taste. 53 MEATS. STEAK. In cooking steak the only rule is hot, hotter, hottest. Have your spider nearly red hot, throw in steak and turn almost in- stantly. Keep turning. Do not season until after it leaves the fire, and do not turn by sticking a fork in the meat, it allows the juices to escape; insert it in the outer rim of fat. Use no grease, the fat on the meat is sufficient. Season with butter, pepper and salt. Serve immediately. BROILED STEAK. Have it cut thick; it will never be good, rich and juicy, if only one fourth to one half inch thick. Skim off any suet, and dredge with salt, pepper and flour. Cook on the broiler over hot coals ten minutes, if to be rare; twelve, if to be rather well done. Turn the meat constantly, serve on a hot dish with butter and salt, or with mushroom sauce, maitre d’hotel butter, or to- mato sauce. Do not stick a knife or fork into the meat to try it, ‘This is the way many people spoil it. Pounding is another bad habit; much of the juice of the meat is lost. When, as it sometimes happens, there is no convenience for broiling, heat the frying pan very hot, then sprinkle with salt, and Jay in the steak. ‘Turn frequently. ROLLED STEAK. Prepare a good dressing such as used for tu rkey; take a round steak, pound it, spread the dressing over, sprinkle in a little salt, pepper, and a few bits of butter; lap over the ends, roll up tightly, and tie. Spread bits of butter over the steak and wash with a well beaten egg. Put a little water in baking pan, elevate the steak so as not to touch the water, and bake half hour in a brisk oven, basting frequently. Make a brown gravy and send to the table hot. ee ee HAMBURG STEAK. Take pieces of lean beef, if the meat man is accommodating he will run it through his meat chopper. Have the spider very hot, but without fat. Mix the Seasoning in with the meat. Lay portion of chopped meat on it, press out evenly to the thick- ness of steak. When well cooked on one side turn with cake turner without breaking. This is much cheaper than ordinary cuts, and very nice. 54 BRADHAM’S COUGH BALSAM, WARRANTED TO CURE. Aer OLE OARS a Take a nice piece beef for roasting about five pounds, place it in a pot over a good fire. Brown on one side, then turn and brown on the other, add one pint boiling water, cover and cook slowly fifteen minutes; to each pound add a teaspoonful of salt when meat is half done. After the water evaporates add no more water as there should be sufficient fat to finish cooking the meat. When done place on hot dish. To the fat in the pot add two tablespoonfuls flour, mix well, let brown, add one pint water, stir until it boils, season and pour around meat. ROAST LAMB—MINT SAUCE. Wipe with a wet cloth, and then dry, put in a baking pan, dredge with pepper. Put one teaspoonful of salt in a teacup of boiling water, pour over. Set in a very hot even, baste every ten minutes, let bake fifteen minutes to every pound if wanted well done and ten minutes if desired rare. Take up when done, lay on a hot platter, and serve with mint sauce and green peas. Mint sauce. Chop a bunch of mint very fine, mix it with a tea- spoonful of white sugar; add half a teaspoonful of salt and a pinch of black pepper; rub well together, and pour six table- spoonfuls of vinegar over a little at a time until thoroughly mixed, eee ee BROWN STEW. Three pounds nice stewing beef, trim, and cut into inch cubes, put the fat that has been trimmed of in a sauce pan to melt. When melted take out the cracklings,.dust the meat with two tablespoonfuls flour, and brown it quickly in the hot fat. Now draw it to one side of stove, and add two more tablespoon- fuls flour, mix and add one quart boiling water; stir until boil- ing, add one and a half teaspoonfuls salt, quarter teaspoonful pepper, one onion chopped fine. Cover the sauce pan and sim- mer slowly for two hours. One hour before the stew is done add four tomatoes cut in pieces. ‘Twenty minutes before dinner time put three cups flour into a bowl, three level teaspoonfuls baking powder, one of salt, mix and add just enough milk or water to make a soft dough. Mix quickly, and roll out, cut into small biscuit and place all over the top of stew. Cover, and cook twenty minutes without lifting the cover. Dish the dump- lings around a large platter, put the stew in centre and pour over the gravy. . ROAST VENISON. Cut deep incisions all over the venison and fill them with the following stuffing: One teaspoonful fine bread crumbs, teaeup- ful minced fat pork, teaspoonful sugar, one of salt, one of mixed spices, mace, spice and cloves. Teaspoonful celery seed, gill of chopped up celery, tablespoonful butter, one raw egg, half tea- spoonful pepper, one silver skinned onion. Mince fine and mix all together. Stuff the venison, rub over with soft butter, dredge with flour. Putin a pan with a pint of water. Do not have the oven two hot. Cook slowly for first hour, basting frequent- ly, then increase the heat and let brown more rapidly. T’wo hours will be required to cook. As soon as blood ceases to run when pierced, it is done, and should be removed from oven. Serve with grape jelly. Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. STUFFED HAM. A home cured ham, (nothing less elegant will do for a Christ- mas dinner, and it should be two years old), lay it to soak over night in a boiler full of cold water. When ready to cook it cut off the hock nearly just above the joint. Scrape and wash it carefully and trim off all the outer edges, giving it a pretty shape. , Weigh it and allow a half hour for it to start to boil and a quarter of an hour for each pound. Put it in a boiler, cover well with cold water and boil slowly and steadily until done. Keep a kettle of boiling water on the stove and as the water around the ham boils away add more so that it is always well covered. ‘Turn it over when it has been boiling half the time allowed for cooking. When a fork stuck to the bone comes out readily it is done. Now take it up and carefully peel off the skin. If any more trimming is needed, do it now. Have ready a stuffing made of one teacupful of bread erumbs just moistened with fresh milk, six grains of allspice and six cloves pounded fine, a pinch of cayenne, a teaspoonful each of finely rubbed up thyme and marjoram, one teaspoonful of celery seed pounded fine, one large tablespoonful butter and one raw egg mixed; with a sharp pointed knife make incisions all over the ham about two inches apart. Turn the knife about to make the incisions hold as much as possible, then fill each place full. Rub the ham all over with the well beaten yolk of an egg. Sift lightly over that cracker dust and set in the oven to bake slowly for one hour. 56 POLISH FOR BRASS, LEATHER AND SILVER, AT BRADHAM’S. CHICKEN PIE. One large or two small chickens, one-fourth of a teaspoonful of pepper, one tablespoonful of salt, three tablespoonfuls of flour, two of butter, two eggs, and one tablespoonful of onion juice. Clean the fowl and cut in pieces as for serving. Put in a stew pan with three pints of hot water, the salt and pepper, when it comes toa boil skim and set it back where it will simmer one hour and a half. Take up the chickens and put it in a deep earthen pie dish. Draw the stew pan forward where it will boil rapidly for fifteen minutes, skim off the fat. Put the butter in a frying pan and when hot add the flour. Stir until smooth but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes. Beat the eggs for ten minutes, and gradually add the gravy to them. Turn this into the pie dish. Lift the chicken with a spoon that the gravy may fall to the bottom. Let. cool, when cool roll out a covering of paste a little larger than the top of the dish and about one-forth of an inch thick. Cover the pie with this, having the edges turned into the dish. Roll the remainder of the paste the same as before and with a thimble or something as small cut out little pieces all over the eover., Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven. SMOTHERED CHICKEN. Select nice large half grown chickens, after dressing and washing nicely, split down back, and with a rolling pin mash the breast bone. Put in a baking pan with half teacup water, rub over the chickens with butter size of an egg, dredge with pepper, put a teaspoonful salt in the pan, cover with another pan and put in a hot oven, and cook twenty minutes, basting fre- quently. Turn the chicken and cook half hour longer, uncover and brown, have a hot platter, remove and keep warm. Put pan on the stove, add to the gravy one tablespoonful flour, then put in one cup milk stirring until it boils up. Pour over the chicken and serve. FRICASSEED OHICKEN. Having cut up your chicken lay them in cold water slightly salted for a short while. Then wipe the pieces, dredge them with flour, and fry. ‘They should be a fine brown on both sides. Take out and cover to keep hot. If too much grease is in the 57 pan pour some off, add a half pint cream or rich milk, season with pepper and salt, and thicken with a small piece butter rub- bed in flour.