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 LIBRARY 
 
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 THE LIBRARY 
 
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 THE UNIVERSITY 
 OF CALIFORNIA 
 

 
 
 RIVERSIDE 
 
 * RECIPES 
 
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 ^=qA COLLECTION OFF=- 
 
 C HOICK TKSTKO RKCIJPKS 
 
 EDITKD BY 
 
 * * THE WQMAN'S GfellbD * * 
 
 OF TRINITY CHURCH. 
 
 L R 
 
 RENO, NEVADA, 1894. 
 
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 HE design in preparing the following recipes for publication, 
 has not been to trespass on ground already well covered by 
 comprehensive manuals.of cookery, but to offer a collection 
 of choice, tested recipes in use by experienced housekeepers. We 
 feel confident that a careful trial of these recipes will prove their 
 great value to every lady desirous of becoming a good cook, or of 
 varying methods already in use. We thank the many kind 
 friends who have aided our enterprise, and trust that this little 
 book will meet with their approval, and please the public in 
 general. 
 
RIVERSIDE RECIPES. 
 
 SOUP. 
 
 SOUP STOCK. Put soup meat or bone on in cold water, al-, 
 lowing about 2 quarts to 3 pounds of meat. Drop in an 
 onion, a piece of celery and tomato to season, and salt when par- 
 tially cooked. Boil long and slowly, and when done take out the 
 meat and strain; allow the liquor to stand over night. In the 
 morning remove all the grease from the top, when it will be ready 
 for use. A variety of simple soups can be made by the addition 
 of rice, macaroni (broken up), chopped vegetables, meat or marrow 
 balls as desired, allowing sufficient time to cook in the stock; be- 
 fore serving, pepper and salt to taste. Mrs. Henry Rives. 
 
 MILK TOMATO SOUP. Cook a pint of peeled or i can of 
 tomatoes until soft, then rub through a strainer and return to the 
 fire. Season with salt and pepper and add a little butter. Heat a 
 quart of milk and, just before it comes to a boil, put in soda about 
 the size of a bean, then add the tomatoes and serve hot. Mrs. R. 
 W. Parry. 
 
 SALMON BISQUE. One can salmon, i pint milk, i quart boil- 
 ing water; salt and pepper to taste. Pick the salmon to pieces, re- 
 moving all bits of bone and skin; put over the fire in the boiling 
 water and let it simmer half an hour; add the boiling milk, i table- 
 spoon flour rubbed with i tablespoon butter; season, stir till smooth 
 and serve. C. T, H. 
 
 GREEN PEA SOUP. Allow a pint of shelled peas to a quart 
 of water and cook till soft; skim out and rub through a colander, 
 and stir into the water in which they were cooked ; boil Y<z hour 
 
6 
 
 longer and season with salt and pepper. For 3 quarts of soup 
 make a thickening of 2 tablespoons butter mixed with ^ cup rice 
 flour or 2 tablespoons common flour; stir well from the bottom and 
 remove as soon as cooked through. This soup should be of the 
 consistency of good thick cream. Mrs. H. J. Thyes. 
 
 BISQUE OF BRAINS. One set of calf's brains boiled in i 
 quart of water with i tablespoon of vinegar; when done remove 
 and chop fine, and add i quart of strong, strained beef broth; 
 season it with i tablespoon of caramel, i teaspoon of Woicester- 
 shire sauce, i level teaspoon of salt, ^ teaspoon black pepper; 
 thicken it with 2 tablespoons of flour rubbed in 3 tablespoons of 
 melted butter; boil 5 minutes and add i quart of boiling milk, in 
 which previous to mixing has been stirred i level teaspoon of soda. 
 Serve immediately. Mrs. Idah M. Sh abridge. 
 
 MARROW BALLS. Beat i egg and season with a little salt 
 and pepper; stir in enough rolled cracker to make a stiff batter 
 and work in about three teaspoons of marrow fat, then make in 
 balls about the size of small marbles; boil in the soup about 5 min- 
 utes. Mrs. R. W. Parry. 
 
 MEAT BALLS. Get round steak, and scrape meat off with a 
 sharp knife until you have a cup; rub with i^ cups moistened 
 bread crumbs, i tablespoon marrow, and i tablespoon butter; mix 
 with i raw egg, and if too moist to roll easily in small balls, add 
 dry breadcrumbs; season with salt, pepper, the least bit of finely 
 minced onion and grated nutmeg. It is better to make the balls 
 several hours before using to allow them to dry. Drop in clear 
 boiling soup, and cook 10 or 15 minutes. Mrs J. Vanderleith. 
 
 POTATO SOUP. Shank of veal, 3 large potatoes, peeled and 
 cooked with meat; season with salt, pepper and parsley When 
 ready to serve strain and add ^ sliced lemon and wine-glass of 
 sherry. Put slices ol lemon and hard-boiled eggs in plates before 
 serving. Mrs. H. M. demons. 
 
7 
 
 FISH. 
 
 DEVILED CRAB. Pick the crab fine and add one-third the 
 quantity of rolled cracker, moisten with cream, season with salt and 
 red pepper, i tablespoon Worcestershire sauce and parsley; put 
 little pieces of butter over the top; bake 20 minutes. Mrs. R. L. 
 Fulton. 
 
 BAKED TROUT (Long Island style). Make incisions 2 inches 
 apart on one side of the fish, placing a small piece of bacon in each, 
 lay in long baking pan and surround with potatoes, cut lengthwise 
 in strips y^ inch thick, sprinkle with salt and pepper, and i table- 
 spoon each of lard and butter; when half cooked pour ^ cup boil- 
 ing water over the potatoes; serve in the pan, which may be con- 
 cealed in a folded napkin ii desired; place a radish or small lemon 
 in the mouth and garnish with parsley. Mrs- M. D. Foley. 
 
 SALMON IN MOULD. One large cup salmon rubbed fine, 4 
 eggs beaten lightly, ^ cup bread crumbs, 2 tablespoons of melted 
 butter, salt and pepper; beat the crumbs into the eggs and rub the 
 butter with the salmon; then put all together into a well-buttered 
 mould and steam about an hour. Sauce: i^ cups of milk, i table- 
 spoon of cornstarch ; boil i minute, add juice from salmon, and just 
 before serving add i egg well beaten; pour over the salmon after 
 turning from the mould on a platter. Mrs. H. A. Ware. 
 
 CREOLE CRAB. Beat r egg well, add i cup cream and 2 
 tablespoons melted butter, i tablespoon Worcestershire sauce, 
 mace, allspice, cloves, white pepper, Cayenne pepper, salt and curry 
 powder to taste; stir over the fire till it boils and pour over i finely 
 picked crab, sprinkle cracker crumts on top and set in oven till 
 well browned. Miss Emma Vanderleiih. 
 
 CREAMED SHRIMPS Cover i can of shrimps with cold milk 
 and allow to come to a boil, then pour off and drain; mix i table- 
 spoon of flour with same of butter and add slowly i cup boiling 
 cream or milk, season with salt, pepper and nutmeg; put in enough 
 tomato juice to color a shrimp pink, pour this over the shrimps, 
 cook a few minutes and serve in hot biscuits or over toast. Mrs. 
 f. W. Dorsey. 
 
CREAMED OYSTERS. Put i quart of oysters on the fire in 
 their own liquor, the moment it boils turn into a hot dish through a 
 colander; put into the sauce pan butter the size of an egg, and 
 when it bubbles sprinkle in a tablespoon of sifted flour; let it cook a 
 minute without taking color, stirring with a wire whisk; then add, 
 mixing well, a cup ol oyster liquor; take from the fire and mix the 
 yolks of 2 eggs, a little salt and a very little Cayenne pepper, a 
 tablespoon of lemon juice and a grating of nutmeg; beat it well and 
 return to the fire to set the eggs without allowing it to boil ; then 
 add the oysters and serve on toast. Mrs. H. A. Ware. 
 
 FRIED OYSTERS After drying the oysters throughly, roll 
 them in cracker dust and let them stand 10 minutes in a cool place; 
 now roll each in beaten egg which has been seasoned with pepper 
 and salt, and let them stand again for a few minutes before rolling 
 in cracker a second time; if convenient to do so let them stand 
 again for 10 minutes before frying, and the cracker crumbs will 
 adhere perfectly; fry in a spider in half butter and half lard or drip- 
 pings, or place them in a wire basket and fry in deep fat; in either 
 case let the fat be very hot and watch closely. 5. S. 
 
 THREE WAYS TO SERVE RAW OYSTERS. 
 
 *st Take a hot brick and lay on top a smooth, clear block 
 of ice and allow to remain until a cavity sufficient to hold the 
 oysters is made, pour in the oysters and garnish the edge of platter 
 with slices of lemon and parsley. 
 
 2 d. I 4 ill soup plates with finely chopped ice and lay oysters 
 on top. 
 
 3d Lay each oyster on a crisp lettuce leaf and sprinkle with 
 finely chopped green pepper. 
 
-9 
 
 MEAT, POULTRY AND QAME. 
 
 VEAL LOAF. Chop 2 pounds of veal with y& pound of fat 
 
 pork, roll a dozen crackers and wet with ^ teacup of milk; mix 
 
 all together and season with salt, pepper, grated nutmeg and lemon 
 
 peel; bake i^ hours and when cold slice thin. Mrs A. E. 
 
 Williams. 
 
 CHOPS IN PAPER. Select either veal or mutton chops, trim 
 and sprinkle with salt and pepper, chop a little uncooked bacon, 
 mix with bread crumbs, and season as for turkey dressing; moisten 
 slightly, just enough to make it into little pats, lay on each chop; 
 have ready squares of browned, well-oiled paper, wrap about each 
 chop and bake 12 minutes in a quick oven; serve in papers. 
 Mrs. M. D. Foley. 
 
 STEWED WILD DUCK. Split the ducks open and lay in salt 
 and water for several hours, dry, dredge with flour, and sprinkle 
 with salt and pepper, put a tablespoon ol butter in a frying-pan 
 and when hot add a tablespoon of minced onion and 2 Jablespoons 
 of bacon, cut fine; place the ducks in the pan and fry slightly on 
 both sides, pour over a wineglass of sherry and cover tightly for 
 10 minutes; then, a little more than cover with boiling water; 
 when the duck is cooked tender remove and thicken gravy with 
 flour. Have ready on a platter hot buttered toast, place the 
 ducks on it and pour over the gravy; garnish with olives and 
 parsley. Mrs. \k. E. Griffin. 
 
 POT ROAST. Three pounds of cross rib, a little suet chopped 
 and put in the bottom of the pot; let the meat cook in that a lew 
 minutes; after it is brown put water on, pepper, 'salt and cloves, 
 and let it cook until tender; when tender put a few carrots and 
 tomatoes in and cook 20 minutes. It must simmer for three hours, 
 for if it cooks fast it will not be tender. Mrs. W. R. Jenvey. 
 
 CHOPPED LOAF. Two and one-quarter pounds of raw, 
 chopped, lean meat, ^ pound of raw, chopped, salt pork, i raw 
 finely chopped onion, i cup of bread crumbs, i cup of sweet milk, 
 2 beaten eggs, i teaspoon of black pepper, ^ teaspoon of celery 
 salt; mould it into a long loaf and put into a baking-pan; pour over 
 
it a can of tomatoes, keeping the pieces of tomato on the loai; 
 while cooking (about 2^ hours) baste with the tomato juice, add- 
 ing hot water if necessary; when done place the loai on a platter 
 and pour over it a gravy made as follows : i sliced onion, fried in 
 a heaping tablespoon of butter; when done add 2 tablespoons of 
 flour; cook and add J^ cup of good beef gravy, ^ level tea- 
 spoon of salt, Y level teaspoon of pepper, Mi level teaspoon of 
 nutmeg, 3 tablespoons of sherry, i can of mushrooms and the 
 strained gravy from the pan; boil 10 minutes. This is a nice 
 gravy for a broiled steak, by using only \y z tablespoons of flour 
 and omitting the tomato juice. Mrs. Idah M. Strobridge. 
 
 CREAM CHICKEN. Two chickens, 2 sweetbreads, 2 cans of 
 mushrooms; boil chickens until tender and cut as for a salad, re- 
 moving all skin; bo : l sweetbreads, chop fine, chop mushrooms 
 rather coarsely; mix and bake in a dish with cream dressing 
 poured over, sprinkling bread crumbs, pieces of butter and a little 
 dressing over the top; bake 20 minutes. 
 
 Cream Dressing. One pint of sweet cream, i% tablespoons 
 of flour, 2 tablespoons butter, a little nutmeg, i very small onion 
 grated, a little Cayenne pepper and salt to taste; scald cream and 
 rub butter with flour; cook all together to the consistency of 
 cream. For 10 people. Mrs. Annie R. Chambers. 
 
 SAGE CHICKENS. Lay 2 or 3 large thin slices of onion on the 
 breast of each chicken; outside of that lay thin slices of fat salt 
 pork, tying all on securely with string and previously putting a 
 quarter of an onion inside of each chicken; after peppering them 
 well, put them in a covered pot with enough water to cook, 
 but not enough to cover them, turn them occasionally; when 
 a fork thrust in the breast turns easily cut the strings, remove the 
 pork and onion and put all in a dripping-pan with the water in 
 which they were cooked; baste and turn them often; when brown 
 place the chickens on a hot platter, and serve -them with the gravy, 
 made as follows : Strain the water from the dripping-pan and if 
 not enough add sufficient boiling water to make a pint; thicken it 
 with i tablespoon of browned flour rubbed smooth in 2 tablespoons 
 of melted butter; add ^ teaspoon of black pepper; ^ teaspoon 
 of salt, i teaspoon of caramel, and i teaspoon of Worcestershire 
 sauce: cook a few moments, and it too thick add enough hot 
 
water to thin it, together with the giblets, which have been boiled 
 and chopped very fine. Mrs. G. IV. Mcacham. 
 
 SAM BALL. Boil i chicken, chop the dark and light meat 
 very fine, mix with it butter the size of an egg, 3 tablespoons ot 
 cream, 3 eggs well beaten, salt and pepper to taste; rub butter in- 
 side of Charlotte Russe pan and line with green peas, then put in 
 chicken mixture and steam i hour; turn out of mould and cove 1 " 
 with cream sauce. Mrs. H. A. Ware. 
 
 STUFFED BAKED PEPPERS. Two coffee cups chopped veal, 
 seasoned with i tablespoon of minced onion, i large tomato cut 
 fine, salt and a little summer savory, thyme or sage as preferred; 
 open the green peppers on the side, remove the seeds, stuff with 
 the meat, place in baking-pan with a little water and drippings, 
 baste frequently; when done remove, make gravy in same pan by 
 the addition of a tablespoon of flour rubbed with the same of but- 
 ter, and i teaspoon of caramel; pour over the peppers and serve. 
 Mrs. W. E. Griffin. 
 
 VKQETABLBS. 
 
 TOMATO A L' ITALIENNE. One quart tomatoes, i small 
 onion, 3 ounces of ham, ^ cup rice, 2 tablespoons cheese, i 
 tablespoon butter, ^ teaspoon salt, Y% each white pepper, Cayenne 
 and nutmeg; cook tomatoes, onions, ham and rice for i hour; 
 add seasoning about 15 minutes before serving. Mrs. E. R. 
 Dodge. 
 
 CABBAGE PUDDING One-half head of cabbage chopped 
 fine, pour on boiling water and let stand 15 minutes, drain, add 2 
 eggs and bread crumbs equal to the amount of cabbage, i cup oi 
 milk, lump of butter, salt and pepper to taste; bake until brown 
 and serve in the dish in which it was baked. Miss E. C. Babcock. 
 
 SCALLOPED POTATOES. Peel, slice thin and lay in a dish in 
 layers, season with salt and pepper, cover with cream or milk, if 
 milk add a lump of butter, and bake > or ^ of an hour.- 
 Miss E. C. Babcock. 
 
12 
 
 GREEN CORN PUDDING. Draw a sharp knife through each 
 row of corn lengthwise, then scrape out the pulp; to i pint of 
 corn take i quart of milk, 3 eggs, a little suet, pepper and salt 
 and a few lumps of butter, stir it occasionally till thick, and bake 
 about 2 hours. For canned corn use less milk and bake i hour. 
 M. E. G. 
 
 POTATO PUFF. Take 2 cups mashed potatoes, 2 tablespoons 
 melted butter, beat to a cream and add 2 eggs well beaten, a tea- 
 cup oi cream or milk, salt to taste; beat all well; put in a baking 
 dish in a quick oven until nicely browned F. A. M. 
 
 FRIED TOMATOES. Peel ripe tomatoes and cut crosswise in 
 large slices ; dip in egg and then in rolled cracker, Iry in hot lard 
 and butter and serve hot with pepper, salt and the least bit of fine 
 sugar sprinkled over; garnish with a little minced green pepper or 
 parsley. M. E. G. 
 
 CABBAGE. Slice cabbage rather coarse and cook in milk 
 instead of water, when tender add butter, pepper and salt. A. Y. 
 
 POTATO SOUFFLE. Bake 3 even sized potatoes; when done 
 cut lengthwise in half, scoop out the potato into a hot bowl, add 2 
 teaspoons butter, i tablespoon hot cream, salt and pepper; beat 
 whites of 2 eggs stiff and mix with potatoes ; fill skins and set in 
 oven to brown. Miss M. Brown. 
 
 SALAD. 
 
 MAYONNAISE. First see that the dish and ingredients to be 
 used are cold, and use a fork for stirring, rub i teaspoon best 
 mustard with yolk of one egg, and when smooth add oil, ^ tea- 
 spoon at a time, stirring briskly all the while; when the mixture 
 becomes like jelly add ^ teaspoon each of salt and sugar, white 
 and Cayenne pepper to taste, i teaspoon Worcestershire sauce and 
 a tablespoon of vinegar or lemon juice. Mrs. M. D. Foley. 
 
 , TOMATO SALAD. One pint canned tomatoes, ^ package of 
 gelatine soaked in ^ pint cold water; put the tomatoes on to boil, 
 
and when they have boiled about 10 minutes add the gelatine and 
 a pinch of salt; let boil for about 5 miuutes, take from the stove, 
 strain into a square mould and set away to cool; when it becomes 
 firm put a hot cloth around the mould and turn the jelly out on 
 a salad plate, put fresh lettuce leaves around and serve with 
 mayonnaise dressing. Mrs. R. D. Jackson. 
 
 RUSSIAN SALAD. Three cuos cold boiled potatoes, cut in 
 small slices or dice, i cup chopped cabbage, i cup chopped celery, 
 Y-Z cup chopped boiled beets, % cup chopped onion, ^ cup 
 chopped parsley; mix with cream dressing and garnish with hard 
 boiled eggs sliced, olives and lemons peeled and sliced. Mrs. 
 Henry Rives. 
 
 SUMMER SALAD. Peel and slice 6 ripe tomatoes and 4 
 cucumbers, remove seeds from 4 green peppers and chop tine; 
 mix with mayonnaise dressing. M. E. G. 
 
 TOMATO SALAD. Select the required number of even sized 
 ripe, smooth tomatoes, peel and lay each on a crisp lettuce leaf 
 with a spoonful of mayonnaise dressing, turning the stem side up, 
 place in hollow ^ stuffed egg covered with thin slice of lemon with 
 rind removed. S. S. 
 
 STUFFED EGGS. Hard boil desired number of eggs and 
 cut crosswise in half with a sharp knife, carefully remove the yolk, 
 rub with it a little oil and vinegar, season with mustard and pepper, 
 fill each white with this mixture. Mrs. M. D. Foley. 
 
 CREAM SALAD DRESSING. Three eggs, ^ pint vinegar, i 
 teaspoon salt, butter half the size of an egg, i tablespoon of 
 mustard, 3 tablespoons of cream, 3 teaspoons sugar, boil salt, 
 sugar and vinegar together, mix butter and mustard, then add 
 cream and eggs well beaten, put all in vinegar and stir quickly. - 
 Mrs. B. F. Bacon. 
 
14 
 
 DESSERTS. 
 
 LEMON PUDDING. One quart boiling water. I cup sugar, 4 
 tablespoons cornstarch, pinch of salt, grated rind of 2 lemons and 
 juice ol i ; let it come to a boil and when cold serve with whipped 
 cream. Mrs. J. M. Fulton 
 
 CHERRY PUDDING. One-half pint sifted flour, i teaspoon 
 baking powder, a little salt, also a little butter rubbed in flour; mix 
 into a soft dough as for biscuits and roll out spreading with cher- 
 ries; then roll together and lay in a pan, putting in pieces ol 
 butter and i cup of sugar; pour on boiling water and bake about 
 25 minutes; add more water if it cooks away too fast as this makes 
 the sauce to serve with the pudding. Mrs. R. Brown. 
 
 LEMON PIE. Yolks of 4 eggs beaten light, i teacup sugar, 
 i teacup cold water, grated rind and juice of one lemon, 4 table- 
 spoons powdered cracker, i tablespoon melted butter and little 
 salt; take the whites oi 3 well-beaten eggs with ^ cup sugar, to 
 put over the pie when baked, and brown it in the oven. Mrs. J. 
 M. Fulton. 
 
 OREME AU CARAMEL. Scald i pint milk, dissolve in a dry 
 sauce-pan i cup of dark brown sugar until it becomes a liquid, 
 stirring all the time; moisten 2 tablespoons ol cornstarch with cold 
 milk and mix with beaten yolks ol 4 eggs; when milk is hot stir in 
 gradually dissolved sugar, taking care it does not harden; then add 
 eggs and cornstarch, boil till it thickens and flavor with 2 teaspoons" 
 vanilla, fust before serving beat ^ pint cream stiff and put on 
 top; serve cold. Mrs. J. H. Ware. 
 
 LEMON MERINGUE PUDDING. Put on i cup rice to boil in 
 5 cups of water with ^ teaspoon salt; when the rice is done add ^ 
 cup white sugar and the yolks ol 2 eggs beaten very light; before 
 taking from the stove add the grated rind of i lemon; let it cool 
 and then spread with a thin layer of currant jelly, or any kind pre- 
 ierred, and cover with meringue of the whites of 2 eggs, to which 
 has been added 4 teaspoons powdered sugar beaten very stiff, and 
 then add the juice of the lemon; set in the oven to brown and eat 
 cold with or without cream. Mrs. R. D. Jackson 
 
15 
 
 INDIAN PUDDING. Six tablespoons meal, 2 tablespoons 
 butter, i cup molasses, 2 teaspoons ginger and a little salt; mix 
 and pour into i quart boiling milk, add i cup cold water when 
 ready to bake; bake i hour. Mrs. R. B . Chisholm. 
 
 LEMON BUTTER. Two pints white sugar, i^ pints water, 3 
 eggs well-beaten, i tablespoon butter, 2 tablespoons cornstarch, 
 juice of 2 lemons, rind of i; cook in a double boiler. Mrs. E. 
 R Dodge. 
 
 GRAHAM PUDDING. One egg, ^ cup milk, r tablespoon 
 melted butter, scant ^ cup of currants, same of raisins, citron 
 size of walnut cut fine, ^ cup brown sugar, ^ cup molasses, i 
 cup graham flour i scant teaspoon soda dissolved in 2 tablespoons 
 hot water, % teaspoon cinnamon, ^ teaspoon each allspice and 
 cloves, i teaspoon vanilla; steam 2 hours 
 
 Sauce. One-half cup butter, i cup powdered sugar, i table- 
 spoon rum in 2 of cold water; cream butter with hand first, add 
 sugar, then rum and water a few drops at a time; set on ice for an 
 hour, and just before serving place in double boiler and stir con- 
 stantly till like cream. Mrs. J. W. Dorsey. 
 
 LEMON JELLY. One- half package gelatine soaked 2 hours 
 in 1/2 cup cold water, and i cup sugar add juice of 2 lemons, pour 
 over this mixture i pint boiling water and stir till dissolved, strain 
 through a napkin and turn into molds dipped first in cold water. -- 
 Mrs. H. W. Higgins. 
 
 COLD CREAM PODDING. One pint milk, 4 eggs, i pint 
 cream, ^ box pink gelatine, 15 cents macaroons, pinch of salt, 
 vanilla and sugar to taste; dissolve gelatine in ^ pint water, boil 
 milk, stir in yolks of eggs and gelatine and let it cool; whip cream 
 and whites of eggs stiff, then mix all together, putting the maca- 
 roons last; put on ice. Mrs. Geo. Hymers. 
 
 JELLIED ORANGES. Select desired number of large thick 
 skinned oranges, wash and cut crosswise in half; carefully remove 
 pulp without breaking the rind and squeeze out the juice; 
 take juice of i lemon to every 3 oranges and i tablespoon pine- 
 apple juice, add enough water to make a little more than a quart, 
 sweeten to taste and dissolve in it ^ box of gelatine, Jet come to a 
 boil, and when partially cool pour into the orange rinds; set in a 
 cold place to harden. Mrs. M. D. Foley. 
 
APPLE SNOW. Bake six large apples, remove the skins and 
 
 rub through a colander; when cool add the juice and rind of i 
 
 lemon and >^ cup sugar; beat the whites of 5 eggs to a stiff froth 
 
 and gradually beat in the apples; serve with boiled custard. Mrs. 
 
 W. O. Mills. 
 
 BOILED CUSTARD. Sweeten i quart of cream or milk to taste 
 and put in double boiler; when hot stir in the well-beaten yolks of 
 4 eggs, cook a tew minutes, stirrihg constantly, then remove and 
 flavor with i tablespoon vanilla. ,51 ,5". 
 
 ICES AND ICE CREAM. 
 
 CURRANT AND RASPBERRY ICE. One quart red currants, 
 i pint raspberries, i pint of water, i^ pints of sugar; squeeze out 
 the juice, mix in the sugar and water and freeze. Mrs. H. W. 
 Higgins. 
 
 CARAMEL ICE CREAM. Dissolve in a dry sauce-pan i cup ol 
 dark brown sugar until it becomes a liquid, stirring all the time, 
 add this to a quart oi cream and freeze. Mrs. Anthony Schmitt. 
 
 PINEAPPLE SHERBEHT. Take a pineapple, remove heart and 
 eyes and chop fine, dissolve i tablespoon gelatine in cold water 
 enough to cover it for i hour, i pint of sugar, i pint water, put all 
 together and then add ^ teacup hot water. Mrs. Henry Rives. 
 
 POMONA SHERBERT. One quart cider, i pint orange juice, i 
 pound sugar, i tablespoon sherry, i tablespoon brandy. Miss 
 Emma Vanderleith. 
 
 STRAWBERRY WATER ICE. Juice of i quart of berries, equal 
 quantity of water i pound of sugar, whites of 2 eggs and i table- 
 spoon gelatine. Soak gelatine in ^ pint of water a few moments; 
 put remaining quantity of water on to boil and dissolve gelatine in 
 it; mash the berries, cover with the sugar, let it stand i hour or 
 more, then press out the juice, add the water and freeze, add the 
 whites of eggs when partly frozen; close carefully and freeze again 
 and set away for an hour or two. R. /,. D. 
 
17 
 
 MERINGUE GLACE. One and one-half pints of boiling milk, 
 Y cup granulated sugar, i dessert spoon of vanilla, 4 dessert 
 spoons gelatine that has been soaked i hour in 4 dessert spoons of 
 cold water, stir over the fire till dissolved, then strain it into 1^/2 
 pints of cold, thick, sweet cream; when cold freeze, remove paddl'- 
 from freezer, press cream down firmly, let it stand for an hour'; 
 when ready to serve turn it into an earthen dish, smooth it down 
 and spread over it a meringue made of the whipped whites of 5 
 eggs and 5 tablespoons of granulated sugar; set it in a milk pan 
 in which is poured the ice and ice- water from the freezer; set the 
 pan on the top shelf of a very hot oven and brown the meringue as 
 rapidly as possible; serve immediately with macaroons and lady- 
 fingers. Mrs. Idah M. Strobridge. 
 
 CAKE. 
 
 VELVET SPONGE CAKE. Two scant cups of sugar, yolks of 
 5 e gg s J Deat e *&- s aill -l sugar to a cream at least 15 minutes, then 
 add i large cup boiling water, 3 large cups sifted flour, to which 
 add 2 heaped teaspoons baking powder and a pinch of salt; add 
 the beaten whites, flavor to taste, and bake in a moderate oven. 
 Mrs. L. S. Greenlaw. 
 
 NOUGAT CAKE. -One-half cup butter, creamed with 2 cups oi 
 granulated sugar; add i cup sweet milk and i 1 /? teaspoons almond 
 extract; beat well with the hand; do not use a spoon, and add 
 alternately the whipped whites of 8 eggs and 2 cups of flour that 
 has been sifted 5 times with 3 teaspoons baking powder; beat hard 
 and pour into 5 jelly cake tins that are lined with paper clipped an 
 inch deep in the edges all the way round, to fit closely in the tins 
 and that are well greased on boih sides with melted sweet lard; 
 when cold spread between the layers the following : r quart oi 
 whipped cream sweetened with i cjp of powdered sugar, to which 
 is added 2 cups of blanched English walnuts and 2 teaspoons of 
 rose extract; cover the top and sides with an icing made of the 
 whipped whites of 3 eggs, i cup of powdered sugar and 2 ten 4 
 
spoons of lemon extract; before it hardens press blanched almonds 
 in halves into it. Mrs. Idah M. Strobridge. 
 
 ANGEL FOOD. One tumbler of granulated sugar, ^ tumbler 
 of powdered sugar, i tumbler of sifted flour, i even teaspoon of 
 cream tartar; sift all together 4 times and stir gradually into the 
 thoroughly beaten whites of 12 eggs; flavor to taste; bake in 
 unbuttered tin in a moderate oven; after baking invert on a toaster 
 till cool. Mrs. J. M. Fulton. 
 
 SPONGE CAKE. Two cups sugar, 2 cups flour, 4 eggs, 2 
 teaspoons baking powder, ^ cup boiling water; add the water 
 last. The cake may seem too thin, but will come all right from the 
 oven. Mrs. H. M. demons. 
 
 DOUCHNUTS. One ettp bdtter, 2 cups sugar, 4 eggs, i cup 
 sour milk or cream, i teaspoon soda dissolved in hot water, i tea- 
 spoon grated nutmeg, ^ teaspoon of cinnamon; add sufficient 
 flour to roll out in pretty soft dough, cut as desired and fry in hot 
 lard. Mrs. H. M.' demons. 
 
 WALNUT CAKE. Three-fourths cup of butter, 2 cups sugar 
 i cup of sour cream, 4 cups of flour, whites of 7 eggs and yolks 
 of 2 beaten separately, i teaspoon soda, 2 teaspoons baking 
 powder, i pt of walnut meats rolled out and sprinkled with flour. 
 Mrs. J. M. Fulton. 
 
 FRUIT CAKE.- -Twelve eggs, i pound brown sugar, i pounci 
 butter, 2 coffee cups N. O. molasses, i pound of fl:ur (browned), 
 4 pounds raisins, 4 pounds currants, i pound citron (and walnuts 
 if desired), i tablespoon each ot cinnamon, nutmeg, cloves and 
 allspice, i pint brandy, ^ teaspoon soda, bake six hours; after 
 baked pour over it while warm a pint of wine. Sherry, Angelica, 
 or any other sweet wine. Mrs. Geo. J. Perkins. 
 
 SPICED COFFEE CAKE. One cup of brown sugar, not quite 
 cup of butter, 2 eggs, ^ cup molasses, i cup strong cold coffee, 
 i teaspoon soda sifted with flour, 2 teaspoons cinnamon, i tea- 
 spoorfcloves, flour enough to make stiff batter, and i cup seeded 
 raisins, (floured); bake about an hour. Mrs. R. W. Parry. 
 
 CRACKER CAKE. Three eggs, i large cup cracker flour, i 
 large cup sugar, i large cup blanched almonds chopped, 5 
 tablespoons grated chocolate, i teaspoon allspice, i teaspoon 
 
 
19- 
 
 cinnamon, ^ teaspoon cloves, i teaspoon vanilla, ^ cup shaved 
 citron and lemon peel; beat yolks and sugar to a cream, add 3 
 tablespoons chocolate and spices, almonds, whites of 7 eggs and 
 flour; bake in 3 layers and spread jelly between; take whites 
 reserved and 2 tablespoons chocolate with sugar, beat well and use 
 tor icing. Mrs. H. Berg stein, 
 
 NUT CAKE. One and one-half cups sugar, y? cup butter, \ 
 cup sweet milk, j cup chopped nuts (floured), whites of 4 eggs, 2 
 teaspoons baking powder, flour enough to make quite a stiff batter; 
 add whites of eggs last, alternating with flour. Mrs. R. Brown. 
 
 MINNEHAHA CAKE One and one-half cups sugar, ^ cup 
 sweet milk, 2 heaping cups flour with 2 teaspoons baking powder, 
 whites of 6 eggs beaten thoroughly; bake in sheets or round layers. 
 
 Filling. Boil teacup sugar in a little water until brittle when 
 dropped in cold water, remove from the fire and stir quickly into 
 the well-beaten white of an egg; add to this a cup of stoned raisins 
 chopped tine and nearly a cup of chopped nuts; place between 
 layers and on top, or make plain icing for top. Mrs. R. Brown, 
 
 GINGER SNAPS. One large cup butter and lard mixed, i cup 
 brown sugar, i cup molasses, ^ cup hot water,-! tablespoon 
 ginger and cinnamon each, i teaspoon cloves, i tettespoon soda 
 dissolved in hot water, flour for quite a stiff dough, roll out thinner 
 than sugar cookies and bake quickly. These are richer by adding 
 i egg and will keep for weeks. Mrs. R. Brown. 
 
 GIXGKR BRKAI>. - One cup New Orleans molasses, i cup ol 
 line sugar, i cup of sour cream, i teaspoon soda stirred in it, 3 
 cups flour, 3 eggs, ^ teaspoon each ground ginger, cinnamon, 
 cloves and allspice. Mrs. G. A. Fletcher. 
 
 GINGER SNAPS. Boil coffee cup molasses, put in tablespoon 
 soda, beat up i egg with coftee cup brown sugar and j table 
 spoon vinegar; add this to boiling molasses with 2 teaspoons 
 ginger; mix very stiff with flour. Mrs. Gorham. 
 
 SPONGE CAKE One pound powdered sugar, j^ pound 
 flour, i dozen eggs, i lemon, separate the whites and yolks of 
 eggs, beat whites to a froth and set in a cool place; beat yolks and 
 sugar together thoroughly, add juice of the lemon, stir in the well 
 
20 
 
 silted flour, the whites of eggs added gradually; bake 40 minutes 
 and let cool in pan. Mrs. Elizabeth A. Perry. 
 
 SPONGE DROPS. Four eggs, y 2 cup powdered sugar, ^ cup 
 flour, % salt spoon of salt, flavor to suit, mix as for sponge cake, 
 drop on a buttered pan, sprinkled with powdered sugar, and bake 
 15 minutes. Mrs. Elizabeth A. Perry. 
 
 COOKIES. Two-thirds cup sour milk, 2,3 cup lard and butter 
 mixed, 2 eggs, 2 cups sugar, i teaspoon soda, seasoned to taste; 
 mix stiff and roll very thin; bake in a quick oven. Mrs. M. H. 
 Williams. 
 
 CREAM PUFFS. One-fourth of a pound oi butter, ^ pound 
 flour, 5 eggs, i pint boiling water; put butter and water on fire, 
 and while boiling stir in flour; remove from fire, add beaten eggs, 
 and stir until cool; bake in a quick oven 20 minutes. 
 
 Cream. One-half cup flour, i cup sugar, 2 eggs; beat to a 
 cream and add to i pint of boiling milk; flavor to taste. Mrs. C. 
 A. 
 
 DARK CHOCOLATE CAKE. One cup dark brown sugar, ' 
 cup butter, 2 eggs, ^ cup sweet milk, 2 cups flour. 
 
 Cream One cup grated chocolate, ^ cup milk, ^ of a cup 
 dark brown sugar, i egg, i teaspoon vanilla; cook like cream in 
 custard kettle and mix in the first recipe, sprinkle i teaspoon dry 
 soda on mixture and stir well ; bake in layers and put frosting 
 between. 
 
 Frosting. One cup sugar. 5 tablespoons milk, boil 8 minutes 
 and beat light with a fork. --Mrs. W. R. Jenvey. 
 
 WHITE CUP CAKE.- -One cup butter, 2 cups powdered 
 sugar, i cup sweet milk, 3 cups flour, 3 even teaspoons baking 
 powder sifted in the flour, whites of 8 eggs beaten to a stiff froth ; 
 good for loaf or layer.- --Mrs. M. E. Arrowsmith 
 
 CUP CAKE. --One cup butter, 2 cups powdered sugar, i cup 
 sweet milk, 3 cups flour, 5 eggs, 3 even teaspoons baking powder 
 well sifted in flour; cream the butter, gradually add milk, then the 
 flour and whites of eggs; good for loaf or \ayer. --Mrs. M. E. 
 Arrowsmith. 
 
 SNOW CAKE. ---One-half teacup butter, i teacup sugar, 1^2 
 
teacups flour, ^ teacup sweet milk, i teaspoon baking powder, 
 whites of 4 eggs, flavor with lemon. Miss E. G. Gibbs. 
 
 LAYER CAKE. Two cups sugar, i cup butter, i cup milk, 
 3}^ cups flour, yolks of 5 eggs, whites of 2 eggs. */ teaspoon 
 soda, i teaspoon cream of tartar sifted into flour; bake in jelly cake 
 tins. Mrs. H. W. Higgins. 
 
 LAYEK CAKE. Not quite i cup of sugar, not quite */2 cup of 
 butter, mixed but not creamed, 3 eggs dropped in, ^ cup of milk, 
 3 cups flour, i teaspoon baking powder; stir quickly and bake. 
 Mrs. Henry Rives. 
 
 LAYER CAKE FILLING. 
 
 Lemon. Grated rind and ^ the juice of i large lemon 
 
 stirred with yolk of i egg, % cup of butter, add fine sugar to 
 
 make stiff enough to spread : equally good made with an orange. 
 Mrs. M. D. Foley. 
 
 Opera Cream. Two cups brown sugar, }/> cup cream, y$ 
 cup butter, boil about 5 minutes, stirring all the time; remove from 
 the fire and stir cool; add % teaspoon vanilla; spread between 
 and on top of layers of white cake. Mrs. E. R. Clute. 
 
 Chopped Raisin. One cup stoned raisins, i lemon peeled 
 and seeded, chop together and mix with cup sugar and a little 
 water. If cake has good crust put together while warm. Mrs. J. 
 L. Fast. 
 
 Sour Cream. One-half cup sour cream, >^ cup sweet cream, 
 i cup sugar; boil till thick and then add i cup chopped walnuts. 
 Mrs. W. E. Griffin. 
 
 Pineapple. One and one-halt cups chopped pineapple free 
 from juice, i% cups whipped cream, 4 tablespoons powdered 
 sugar, a pinch of soda.---^. ^9. 
 
-22 
 
 BREAD AND BREAKFAST 
 CAKES. 
 
 SALT RISING BREAD. At dinner time in the evening take 2 
 even tablespoons of corn-meal, j teaspoon soda, ^ teaspoon salt 
 and put on boiling water to make a very thin batter; put this in a 
 warm place until the second morning after; this water should be 
 full of bubbles; then take a large bowl and put in it a teacup oi 
 warm water, the same amount of salt and soda as in the first batter 
 and thicken quite stiff with Riverside flour and stir it into the con- 
 tents of the first bowl. Put this in a warm place and when the 
 bowl is full take a quart of warm water, or more, if you wish more 
 than 4 loaves of bread, thicken it with flour and pour in the 
 contents of the bowl. Let this rise about an inch then make into 
 loaves with as little flour and kneading as possible; set again in a 
 warm place until very light and bake as other bread. Mrs. C T. 
 Bender. 
 
 COHN BREAD. One-half cup sifted flour, add i rounding tea- 
 spoon baking powder and sift again, add \% cups cornmeal, 2 
 rounding tablespoons granulated sugar and ^ rounding teaspoon 
 salt, rub well together and then add i heaping teaspoon of butter 
 nie'ted after measuring; rub it well into the flour and add 3 well- 
 beaten eggs and i^ cups sweet milk; beat hard and pour into hot 
 gem pans or a shallow tin well greased with sweet lard. M?s. G. 
 W. Meacham. 
 
 BBOWM BREAD. One large cup cornmeal, i large cup 
 graham meal, ^ cup molasses, i cup sour milk, i teaspoon soda, 
 dissolved in i cup boiling water, salt; steam 3 hours. Mrs. C. A. 
 Bragg. 
 
 WAFFLES. One pint sour milk, 3 tablespoons melted butter, 
 3 e 8 s beaten separately, i teaspoon soda, a little salt, and flour 
 enough to make a thick batter. Mrs. J. L. FasL 
 
 PUFF MUFFINS. Mix smoothly together i pint milk and i 
 pint flour, season with i teaspoon salt, beat 4 eggs very light and 
 stir- in just before baking; pour into hot buttered muffin pans. 
 Mrs. J. W. Dorsey. 
 
-23 
 
 GEMS OF ROLLED OATS. Soak 2 cups rolled oats over night 
 in \Y^ cups sour milk, add i level teaspoon soda, i teaspoon salt, 
 y<z teacup brown sugar, i teacup sifted flour and 2 well-beaten eggs 
 in order given, dissolve soda in a little water; bake 25 minutes. 
 Mrs. Stewart Logan. 
 
 OLD VIRGINIA CORN DODGERS. One-half pint rich sour 
 cream, ^ cup sweet milk, i egg, i tablespoon melted butter, % 
 teaspoon salt, ^ tablespoon soda; beat well and then add enough 
 fine corn meal so that a spoonful will just keep its shape without 
 spreading; have a quick oven and drop a large spoonful at a time 
 on well-greased pans; bake a rich brown and eat hot. Mrs. G. 
 W. Meacham. 
 
 PICKLES AND PRESERVES 
 
 TOMATO CATSUP. One- half bushel of perfectly ripe toma- 
 toes; wash and cut in pieces, then put over the fire and let them 
 come to a boil, remove and when they are sufficiently cool to allow 
 your hands in them rub through a wire sieve; add to strained juice 
 2 teacups salt, ^ teacup each ground allspice and cloves, and i 
 quart best vinegar, and 4 pounds brown sugar; boil i hour, stirring 
 constantly to avoid burning. If too thick add vinegar, and if too 
 thin cook longer; bottle and seal for use. Mrs. L. S. Greenlaw. 
 
 CURRANT JELLY WITHOUT COOKING. Mash the currants, 
 strain the juice from them, and to every pint add a pound of sugar, 
 mix well, stir till the sugar is dissolved; put in glass jars and set in 
 the hot sun for 2 or 3 days, stir occasionally, and when jellied 
 seal. Mrs. H. M. demons. 
 
 BOTTLED PICKLES. Wash and wipe medium sized cucumbers 
 suitable for pickling; place in a stone jar, make a brine oi cold 
 water and salt and pour it over them ; let stand about 24 hours, 
 then wipe each cucumber carefully, place in stone jars or glass 
 bottles layers of pickles, slices of onions, horseradish and white 
 mustard seeds till the jar is full; place on the stove a kettle with 
 enough cider vinegar to cover the pickles; put into it small bags of 
 
24 
 
 spices (cloves and cinnamon) and a few small red peppers and 
 mustard seed; when it comes to a boil pour it over the pickles; 
 place a small plate on the pickles to keep them under the vinegar 
 and cover with the cloth; if let alone they will keep for months. 
 Mrs. J. N. Evans. 
 
 SPICED BLUE PLUMS. For 10 pounds fruit allow 7 pounds 
 sugar, i cup broken cinnamon and ^ cup cloves; cook till like 
 jam, then add 2 cups vinegar; boil ro minutes, tie spices in muslin 
 bags. A. R. J. 
 
 CHILI SAUCE. Twelve ripe tomatoes, 4 small onions, 3 small 
 peppers, 3 tablespoons sugar, 3 cups vinegar; chop all very fine 
 and cook away nearly one-half. Mrs. R. L. Fulton. 
 
 CHIDNER SAUCE. Peel 24 ripe tomatoes, and 13 apples, add 
 \y<2, tablespoons of salt, i pound brown sugar, % pound white 
 mustard seed, ^ ounce ground ginger, ^ teaspoon of red pepper, 
 i tablespoon cinnamon, i teaspoon mace, i^ pounds onions 
 chopped; boil the tomatoes in a quart of vinegar and i quart of 
 water till tender, then add the other ingredients and boil i '- 
 hours. Mrs. S. R. Wasson. 
 
 SPICED CARROTS. Soak in cold water, then boil till tender, 
 not soft; to i pound carrots use ^ pounds sugar and ^ cup 
 vinegar; boil water, sugar and vinegar together; add the carrots 
 and cook a few minutes, remove and cook syrup a little longer: 
 cool and pour over carrots. The next day pour off syrup, boil 
 and flavor with a little lemon and citron peel sliced fine, stick 
 cinnamon and whole cloves, skim, and when cold and pour over 
 carrots. Mrs. H. Berg stein. 
 
 GREEN TOMATO SPICED PICKLE. Allow i onion and 2 
 green peppers to every 8 green tomatoes ot average size; peel and 
 slice tomatoes and chop onions and peppers alter removing the 
 pepper seeds; mix and place in a jar with plenty of salt and put 
 weight on top; let stand over night, then pour off the liquor and 
 cover with cold water; if too salt change water till just right, drain 
 well and cook till tender with vinegar enough to cover; season 
 while cooking as follows : To every 2 quarts of tomatoes (meas- 
 ured when dranied) add ^ coffee cup white mustard seed, */> cup 
 celery seed tied in bag, ^ coffee cup allspice tied in bag, l / 2 coffee 
 
25 
 
 cup ginger root; let stand in jar 3 days, boil again roor 15 minut< - 
 then bottle. Mrs. Henry Rives. 
 
 CUCUMBER PICKLES. Four quarts cucumbers soaked over 
 night in strong brine, wipe off, add 3 long green peppers, 4 small 
 onions, 2 tablespoons white mustard seed, a piece of alum about 
 the size of a walnut; take enough good vinegar to cover them and 
 bring to a boil, pour on the pickles and seal up. Mrs. J. M. 
 Fulton. 
 
 MUSTARD PICKLES. Equal quantities cucumbers, green 
 tomatoes sliced, cauliflower cut in small pieces and small onions; 
 cover in strong salt water 24 hours, then scald the brine and dis- 
 solve in it alum the size of a nutmeg; pour boiling brine over 
 pickles, when cold drain thoroughly and prepare as much vinegar 
 as there was brine; to i quart vinegar add i cup brown sugar, ^ 
 cup flour and ^ pound ground mustard, stir the boiling vinegar 
 with it, and when smooth pour over the pickles. Mrs. Idah M. 
 Sir abridge. 
 
 CHILI SAUCE. Twenty- four ripe tomatoes peeled, 12 green 
 peppers seeded, 5 onions, 8 apples paired and cored, 4 teacups 
 vinegar, 4 tablespoons salt, 2 tablespoons each ground ginger and 
 cloves; cut all up fine and cook slowly 2 hours. ,5*. 6* 
 
 TOMATO CATSUP. One-half bushel ripe tomatoes, i dozen 
 large onions, i dozen green peppers, i dozen Chili peppers; cut 
 all in pieces and cook till thoroughly done; rub through a wire 
 sieve, a little at a time, till every particle of pulp is secured, then 
 return to the fire and add. salt to taste, ^ cup each of allspice and 
 mustard seed, ^ cup each cloves and celery seed, and ^ dozen 
 pieces of ginger root; use whole spice and tie in muslin bags; cook 
 slowly till quite thick, stirring frequently to prevent burning, and 
 when done add 2 cups sugar and i l / 2 quarts vinegar; boil a few 
 minutes and then bottle and seal with wax. Mrs. M. D. Foley. 
 
 CRAB APPLE JELLY;* Wash the fruit, place in kettle and 
 cover with water; boil until thoroughly cooked, then place in bag and 
 allow to drain, but do not squeeze. For each pint of this liquor 
 allow i pound of sugar; boil from 20 to 30 minutes. A. R. J. 
 
 INDIA PICKLE. One gallon best cider vinegar 2 ounces each 
 powdered ginger, mustard seed, allspice and salt, >^ ounce each 
 
 
26 
 
 ground cloves and cinnamon, piece of alum size of a walnut; boil 
 15 minutes, mix ^ pound ground mustard with 2 ounces tumeric 
 and enough vinegar to make a thin paste, and add to the above; 
 let it just come to a boil and pour into a stone jar. Any kind of 
 vegetables may be added to this in their season cauliflower, string 
 beans, onions, cucumbers, watermelon rind, small green tomatoes 
 or peppers. Parboil the vegetables in salt water, throw into cold 
 water, dry and put into the dressing; tie the spices in a thin muslin 
 cloth and boil in the vinegar 15 minutes; stir frequently in warm 
 weather. Mrs. S. Unsworth. 
 
 
27- 
 
 A. H. MANNING, 
 
 RCN0, NEVADA. 
 
 ^DEALER 
 
 Buck Stoves, Ranges, Crockery, Glassw 
 
 And Fine China. 
 
 HOUSE FURNISHING GOODS 
 
 OF ALL KINDS, 
 
 IRON PIPE, PdMPS, PAINTS AND OILS. 
 
 of Jip ar?d Qopper U/are 
 
 PLUMBING AND TIN ROOFING. 
 
 , Plo\v and Harrows, 
 Kami IMachinery. 
 
 , Plow and Stove Extras a 
 
-28 
 
 THK PALACK 
 
 Dry Qoods ar?d Qarpet 
 
 RKNO, 
 
 THE LARGEST STOCK, 
 
 THE FINEST GOODS, 
 
 AT LOWEST PRICES. 
 
 Country Orders receive prompt and careful attention. Samples sent on 
 
 application. 
 
 Palace IDpy Goods and Garpeb (House, 
 
 Miscellaneous Recipes. 
 
 BLACKBERRY CORDIAL. Wash the berries and boil a few 
 minutes; when cool press the juice out and strain; to a pint of 
 juice add ^ of a pound oi crushed sugar, and if the berries are 
 very acid use more sugar; boil about 5 minutes with cloves and 
 cinnamon tied in a bag, more cinnamon than cloves; skim, strain, 
 and add i pint brandy to 4 pints juice. Mrs. J. R. Bradley. 
 
 CARAMEL, FOR SOUP AND GRAVY. Melt i cup dark brown 
 sugar with i tablespoon water in a frying pan; stir until it becomes 
 liquid; add i cup boiling water and simmer 10 minutes; bottle 
 when cold S. ,S. 
 
 MACARONI Boil the macaroni in salted water till tender, i 
 small onion cut fine, fried to a light brown in butter size of a small 
 egg, and 2 tablespoons of olive oil; stir in i large tablespoon of 
 flour, add L oiling water and ^ can tomatoes; if too thick add 
 more water, put in ^ cup of grated cheese, salt and pepper to 
 taste, drain water off macaroni, put in a dish, pour gravy over it 
 and mix well together. Mrs. S. R. Wasson. 
 
2 9 
 
 ESTABLISHED 1868. 
 
 ~*PI0NEER GLOTHING 
 
 -^i-M. NATHAN, Proprietor.'IC*" - 
 
 DEALER IN 
 
 Clothing, Boots, Shoes, Hats and Caps, Underwear, Etc. 
 
 Mail Orders will Receive Prompt Attention . 
 P. O. BOX 455- VIRGINIA ST., RENO, NEW 
 
 DKAI,ER IN- 
 
 Virginia St., next door to Nevada Bank, Reno, Nevada. 
 
 Constantly Receiving Latest Styles of all kinds of Dry Goods & Carpels 
 
 S, J. HODGKINSON, 
 
 Toilet Articles, 
 
 chemicals, Virginia Street, 
 
 Patent Medicines. 
 
 ^PRESCRIPTIONS, THE SPECIALTY.^ 
 
30 
 
 Tt]is will Interest YoillX^ * 
 
 If you want a WATCH, a DIAMOND, or a PIN, 
 A handsome RING, and box to keep them in, 
 End your search at HERZ'S store; 
 Enter, do not stand outside the door. 
 Let your heart be free of care, 
 R. HERZ'S place is always fair; 
 Rich and poor will guarantee 
 Superfine's the quality. 
 
 Miscellaneous Recipes. 
 
 SPAGHETTI. One-half pound spaghetti broken into inch 
 pieces, ^ pound grated cheese (hard cheese is best), }h pint of 
 canned tomatoes or 4 large fresh ones, >^ pint soup stock, 2 Chili 
 peppers chopped fine, i onion chopped fine, 2 eggs; put on the 
 spaghetti in a sauce-pan of boiling water, and ^ teaspoon of salt; 
 boil till quite tender, put on the soup stock with tomatoes, onions 
 and peppers; boil until they are thoroughly done, drain the 
 spaghetti and pour over it the soup stock (strained or not), add a 
 large piece of butter, put in ^ the grated cheese, mix together 
 thoroughly, put in a baking dish, cover with remainder of cheese, 
 and the eggs beaten very light; bake until a light brown and serve 
 hot. Mrs. R. D. Jackson. 
 
 CHOCOLATE. Four rounding tab'espoons of grated and 
 sifted chocolate, 6 tablespoons of hot water, stir over the fire till it 
 bubbles and add ^ cup ot boiling milk; let boil 3 or 4 minutes, 
 stirring constantly; serve with a tablespoon of sweetened whipped 
 cream. This makes i cup. Mrs. Idah M. Strobridge. 
 
 WHOLESALE AN& RETAIL DEALER IN 
 
 Staple - arid Faqcy - Groceries, 
 
 Green and Dried Fruits, Vegetable, Etc. 
 
 Hardware, Crockery, Glassware. Tobacci anl C'.gars, Choice Wises and Liquors 
 
 COMMERCIAL ROW, RENO, NEW. 
 
[No. 2478.] 
 
 9to/ tie wal 
 
 RKNO, NKVADA 
 
 CAPITAL PAID IN, 
 SURPLUS FUND, 
 
 $200,000. 
 $100,000. 
 
 f\ (Je^eral Bapl^ir^ Business Jrapsaeted, 
 
 INTEREST PAID ON TIME DEPOSITS AT THE RATE OF 4 PER CT. PER ANNUM. 
 
 We Sell Drafts on 
 
 SAN FRANCISCO, CAL. 
 
 SACRAMENTO, CAL. 
 
 NEW YORK CITY, N. Y. 
 
 CHICAGO, ILL. 
 SALT LAKE CITY, UTAH. 
 CARSON, NEVADA. 
 
 VIRGINIA, NEVADA. 
 
 WINNEMUCCA, NEV. 
 
 Drafts on San Francisco, Cal., are 
 
 negotiable in any city or town 
 
 on the Pacific Coast. 
 
 Drafts on New York or Chicago 
 are negotiable in any East- 
 ern City. 
 
 OFFICERS: 
 
 D. A. BENDER, PRESIDENT. 
 
 GEO. W. MAPES, VICE PRESIDENT. 
 C. T. BENDER, CASHIER. 
 GEO. H. TAYLOR, ASST. CASHIER. 
 
 We Sell Bills of Exchange on 
 
 LONDON, ENG., 
 
 Payable in Pounds, Sterling. 
 DUBLIN, IRELAND, 
 
 Payable in Pounds, Sterling. 
 
 PARIS, FRANCE, 
 
 Payable in Francs. 
 GENEVA, SWITZERLAND, 
 
 Payable in Francs. 
 GENOA, ITALY, 
 
 Payable in Lire. 
 BERLIN, GERMANY, 
 
 Payable in Marks. 
 STOCKHOLM, SWEDEN. 
 
 Payable in Kronors. 
 COPENHAGEN, DENMARK, 
 
 Payable in Kronors. 
 VIENNA, AUSTRIA, 
 
 Payable in Florins. 
 ST. PETERSBURG, RUSSIA, 
 
 Payable in Roubles. 
 
 In addition to the above places, we issue 
 Drafts or Bank Money Orders, payable in 
 any city in Europe. 
 
 DIRECTORS; 
 
 D. A. BENDER, GEO. W. MAPES, 
 
 W. O. H. MARTIN, A. H. MANNING, 
 C. T. BENDER, C. E. PAXTON, 
 
 FRANK M. LEE. 
 
 We offer to Depositors every facility which their balances, business and 
 responsibility warrant. 
 
32 
 
 * ]j)alasg * <jj}al{6py 9 
 
 JOHN PETERSON, PROPRIETOR. 
 
 MANUFACTURER OF PURE 
 
 Deafer in Fresh Fruits, Nuts, 
 
 TOYS, NOTIONS, ETC. 
 
 Fine Ice Cream Parlors. 
 
 Soda Water in Season. 
 
 Fresh Bread, Cakes and Pies Daily. 
 
 Virginia. Street, - Reno, Nevada. 
 
 Miscellaneous Recipes. 
 
 CREAM MACARONI. Cook the macaroni 10 minutes in boil- 
 ing salted water; drain this oft and add a cup of milk, stew until 
 tender; in another sauce-pan heat a cup of milk until boiling, 
 thicken with a teaspoon of flour, wet with cold milk, stir in a table- 
 spoon of butter, 3 tablespoons grated cheese, a pinch of Cayenne, 
 and lastly a beaten egg; drain all the milk from the macaroni, turn 
 into a hot dish, pour the cream over and serve at once. C. If. T. 
 
 MISS E. o. OIBBS, 
 
 ^IFancy Goods in Season. ErEEr* 
 
 MAIL ORDERS PROMPTLY FILLED. 
 
 N9 15 VIRGINIA ST. RENO, NEVADA. 
 
33- 
 
 JOHN SUNDERLAND, 
 
 MANUFACTURER OF AND DEALER IN 
 
 D GENTLEMEN'S UN DER WEAR.E&*. 
 
 Socks, Handkerchiefs, Neckwear, Gloves, Hats and Caps, 
 Blankets and Comforters. 
 
 MANUFACTURER OF AND DEALER IN 
 
 BOOJS 
 
 GENTLEMEN'S, LADIES', 
 MISSES' AND CHILDREN'S 
 
 OF EVERY GRADE AND DESCRIPTION. 
 
 86r*Country Orders will Receive Prompt Attention. 
 
 Miscellaneous Recipes. 
 
 MOCK TOMALES. One and one-half cups of cornmeal 
 scalded with 2 cups of boiling water; when cool add ^ cup wheat 
 flour, }4 teaspoon salt, ^ teaspoon Cayenne pepper and *4 cup 
 sweet lard; mix well and 'spread a tablespoon in the center of 
 the inside of 24 well-washed corn husks; on 8 of these husks with 
 the paste put an olive each and a tablespoon of the following meat 
 tilling' : i cup raw, chopped, lean pork, i cup boiling water 
 tablespoons finely minced onion, i tablespoon caramel, }4 teaspoon 
 salt, ^ teaspoon Cayenne; stew till done and dry before 
 putting it into the husks, roll up the husks contain- 
 ing the meat; wrap 2 containing the paste only around 
 that, and tie the ends together with strings made 
 from husks; trim off the ends of strings and wrappers, wrap each 
 tomale in a piece of cloth tied on to keep the paste from oozing 
 out while still soft; boil in plenty of water an hour. 
 
 GRAHAM CRACKERS. Five cups graham flour, i cup butter, ICt*Ji *u+a^* 
 i cup cold water, i teaspoon soda dissolved in hot water; mix and V v 
 roll as thin as possible, cut out and bake the same as cookies. - 
 Mrs. R. Brown. 
 
34 
 
 CELERY FILLING FOR SANDWICHES. Chop desired quantity 
 ot celery fine, mix with Mayonnaise dressing- highly seasoned with 
 lemon and mustard, spread between thinly sliced bread. The 
 least bit of minced onion is an improvement. Water cress or crisp 
 lettuce may be used instead of celery M. E. G. 
 
 MAC \RONI WITH MEA;. Put 3 pounds lean beef on to 
 cook in 2 quarts of water; boil gently till the meat is very tender; 
 peel and slice 2 onions, fry brown in butter, add I can tomatoes or 
 equivalent of fresh tomatoes, season with salt, i tablespoon Wor- 
 cestershire sauce, curry powder and pepper, chop the meat fine 
 and stir in with this sauce; let all simmer a lew minutes; boil the 
 macaroni tender in the beef broth, and then alternate with the 
 meat dressing and a little grated cheese in baking dish; bake ^ 
 hour and keep moist with broth. Mrs. D. McNicol. 
 
 CHEESE SOUFEE. One scant quart milk, ^ teaspoon salt. 
 4 eggs beaten separately very light and i cup orated cheese; mix 
 together and bake in quick oven; serve soon as done with hot 
 browned crackers. W. D. C. 
 
 E. C. SESSIONS & CO., 
 
 -^VIRGINIA STREET,!-^- 
 
 Three Doors South Eirst \'at. Rank, - RENO, Nl'A'ADA. 
 
 -DEALERS IN 
 
 FINE AND 
 
 ALL GRADES OF 
 
 AND UPHOLSTERED GOODS.. 
 
 -=. 2 ^ Orders from Outside Points Solicited. 
 
 Goods Carefully Packed for Shipping and Delivered on Board of Car. 
 
RBNO, NKVAUA 
 
 M. D. FOLEY President. 
 
 GEORGE RUSSELL Vice President. 
 
 R. S OSBURN .Cashier. 
 
 DIRECTORS: 
 
 DANIEL MEYER, of San Francisco; GEORGE RUSSELL, of Elko; M I). 
 
 FOLEY, A. G. FLETCHER, J. N. EVANS, C C. POWNING 
 
 and L. ABRAHAMS, of Reno. 
 
 "TTHE BANK OF NEVADA, Reno, with a capital ol $300,000, and liberal credit with 
 Banks and Bankers, is better able than ever to transact a General Banking Busi 
 ness, and to accommodate the Agricultural, Stock-raising and Business Interests of all 
 customers, and the patronage of the people is respectfully solicited. 
 
 Interest Paid on Time Deposits at the Hate of 4 per ct. per annum 
 
 No charge for exchange on Pacific Coast business wi 1 be 
 made to patrons 
 
 The Bank will Buy and Sell Exchange on 
 
 SAN FRANGISGO, NEW YORK, LONDOh, 
 
 And All the Principal Cities in the United States, Canada, Europe, 
 China and Japan . 
 
 Special Rates will be given for France, Germany, Italy and 
 Switzerland. 
 
 Stoek;s apd Bopds Bout ar?d Sold 
 
 ON COMMISSION. 
 
 The Rank is also agent for the leading American and European Fire 
 Insurance Companies. 
 
 SAFETY DEPOSIT BOXES FOR RENT, 
 
 PRICES FROM $3 TO $12 PER ANNUM. 
 
-36- 
 FOR 
 
 KINE KOOTWKAK 
 
 GO TO 
 
 VIRQINIA STRKKT. 
 
 Miscellaneous Recipes. 
 
 MINCE MEAT. Three pounds lean raw beef, chopped and 
 salted, 3 pounds beef suet, removing the skin and 'string; 6 rounds 
 apples pared and cored before weighing, i pound citron peel; chop 
 all very fine and add 3 pounds currants, 6 pounds raisins, chopped 
 and seeded, juice and rind of 6 oranges, juice and rind of 6 
 lemons, 2 tablespoons ground cinnamon, 1^2 tablespoons cloves, i 
 teaspoon mace, 2 teaspoons nutmeg and 2 pounds brown sugar; 
 cook slowly i hour and add i quart Madeira wine and i pint 
 brandy; pack in stone jar and cover tightly. Mrs. M. E. Ware. 
 
 W. P. McLAUGHLIN, 
 
 DEALER IN 
 
 Staple ai)d pa^ey (Jroeeries, 
 
 FRUITS, VEGETABLES, CANDIES, NUTS, ETC. 
 
 Hardware, Glassware, Crockery, Wood and Willow Ware. 
 
 Schilling's Fine Teas and Coffees a Specialty, Durkee's Pure Spices. Schilling's Pion- 
 eer Baking Powder, best in the world. 
 
 ANY PRICE bIST DaPL2ieA*TED, FREIGHT ADDED. 
 
 MAIL ORDERS PROMPTLY ATTENDED TO 
 
 Thompson's Block, Virginia St, RENO, NEVADA. 
 
3WEEKLYE 
 
 OK RENO, NEVADA, 
 
 ARE THE FRIENDS OF THE PEOPLE! 
 
 THEY CONTAIN THE FULL AS- 
 
 SOCIATED PRESS AFTERNOON REPORT, BE- 
 
 SIDES ALL THE STATE AND NORTHERN CAL- 
 IFORNIA LOCAL HAPPENINGS 
 
 EDITORIALLY, THEY ARE FKAR- 
 LESS AND OUTSPOKEN ON QUESTIONS OF 
 PUBLIC INTEREST. 
 
 DAILY: 
 
 Per Year, in Advance. 
 
 WEEKLY: 
 
 $2 Per Year, in Advance 
 
-38- 
 
 NTISS A. MOTLEY, 
 
 AND HUMAN HAIR GOODS. 
 RKNO, NEVADA. 
 
 Q. W. LARCOMBE. E. B. COFFIN. 
 
 C0PFIN & LARGOMBE, 
 
 Sealers iavSCroceries,!? ru.it, Vegetables, JL,tc 
 
 *>ISORTH SIDE R. R TRACK.HS* 
 SIERRA STREET, RENO, NEVADA. 
 
 Miscellaneous Recipes. 
 
 OMELETTE SOUFFLE. Whip separately the yolks and whites 
 ;)1 3 e R s until stiff; beat into the yolks a tablespoon each of milk 
 and powdered sugar, and add the whites, stirring them lightly in; 
 turn the mixture into a hot pan. greased with sweet oil and as soon 
 as the edges are set, gently turn them up with a knife; when the 
 center begins to stiffen draw the p in to a cooler place and add a 
 tablespoon of jelly; now hold the pan aslant, turn ^ of the 
 omelette over upon the other and slide upon a hot platter, sprinkle 
 quickly with 4 tablespoons hot rum. set on fire and serve at 
 once. E. W. H. 
 
 CHARLOTTE RUSSE. One-half ounce gelatine, i gill milk, 
 Y-Z pint thick cream, i ounce sugar. ^ teaspoon vanilla; soak 
 gelatine in milk Y<z hour, then dissolve over fire; beat cream gently 
 until thick (if beaten furiously it may grow thin or go to butter), 
 add sugar and flavoring and strain in gelatine; butter bottom of 
 mould, put jelly in center and smaller pieces around, line sides with 
 sponge cake with edges dipped lightly in white of egg and pour in 
 hot mixture; set in cool place. A. L. M. 
 
39 
 
 PINNI6ER 
 
 THE PIONEER* 
 
 (Established in Reno Nearly Twenty Years.) 
 
 COR. VIRGINIA STREET AND COMMERCIAL ROW, 
 RKNO, NEVADA. 
 
 Desires to caution the patrons of "Riverside Recipes" against using the 
 common culinary articles with which the market is flooded, and from 
 which frequent ill health and daily disappointment result. 
 
 He Offers, at Prices as Low as the Common Article, 
 Guaranteed Pure Goods, 
 
 COMPRISING : 
 
 FLAVORING EXTRACTS, 
 
 In any quantity. 
 
 PURE HOME-MADE BAKING POWDER, 
 
 At 45 cents per pound, in bulk. 
 (This article has been exclusively used by his own family for years past.) 
 
 PURE OREAM OF TARTAR AND BAKING SODA, 
 
 At lowest Market prices. 
 
 prescriptions apd pamily Recipes 
 
 Prepared by Competent Pharmacists at lowest prices and at all hours. 
 
K. H 
 
 Livery and feed 3table$>- 
 
 NEVADA.-^- 
 
 First-class Turnouts and Finest Saddle Horses. Careful Attention Gi\ -n 
 to Transient Stock. Boarders Carefully Looked Alter. 
 
 Miscellaneous Recipes. 
 
 SARDINE SANDWICHES. Drain off the oil from i box bom-- 
 less sardines, remove the skin and then rub fine with a fork, add 
 the oil and juice of one lemon to this and season with i teaspoon 
 Worcestershire sauce, ^ teaspoon black pepper and i teaspoon 
 mustard; spread between thinly sliced bread slightly buttered, irom 
 which the crust has been neatly trimmed. Cold boiled salmon 
 may be used in the same way. M. K. G. 
 
 J. B, McCULLOUGH, 
 
 - -^COMMERCIAL ROW, RENO, NEV.-^- - * 
 
 Prescriptions Carefully Prepared from Purest Drugs 
 
 LARGK ASSORTMENT <>!' 
 
 ilet ^rbiGies, picbur/e fAouldinq. Pcunbs. ils apd Glass, 
 
 rgest Variety of Wall Paper in the State. Agent for White Sewing Machini 
 
41 
 
 
 Riuergide; 
 
 teJ, 
 
 RENO, NEVADA. 
 
42 
 
 HIJACK GODFREY, Proprietor.BS- 
 
 IN PALACE HOTEL. REN0, NEV 
 
 OCOPKN DAY AND 
 
 Meals Served at All Hours. 
 
 Cooking of Silver Trout a Special Feature. 
 
 Miscellaneous Recipes. 
 
 CHEESE STICKS. Three tablespoons flour, 3 tablespoons 
 cheese, i tablespoon butter, i. tablespoon milk, J4 saltspoon salt, 
 % saltspoon pepper, y& saltspoon nutmeg, i egg (yolk only); mix 
 the dry ingredients, and add the milk, the egg and the butter 
 soitened; mix all well with a spoon, and when the dough is 
 smooth, divide it into parts; roll these very thin, cut them in 
 narrow stripes 3 inches long, and bake in a slow oven fifteen 
 minutes. Mrs. A. H. Manning. 
 
 WINE JELLY. Soak ^ a box of gelatine 2 hours in a 
 coffee cup of cold water; in a little more than 2 coffee cups of 
 water boil 3 or 4 inches of stick cinnamon broken in bits, and the 
 outside of y 2 lemon thinly shaved; when this has cooked 5 
 minutes, pour it over the soaked gelatine and add a little less than 
 a coffee cup of sherry, a cup of sugar and the juice of a lemon; 
 strain into a mould wet with cold water and set on ice to cool. 
 M. B. C. 
 
43 
 
 RIVERSIDE 
 
 MILL 
 COMPANY. 
 
 Id 
 
 NEVADA 
 
 RKNO, NBVADA. 
 
-44- 
 
 C GUIDING, President and M .nager. WM. HENRY, Secretary. 
 
 G. H. TAYLOR, Vice-President. FIRST NAT. BANK, Treasurer. 
 
 MILL <#> LUMBER CO., 
 
 MANUFACTURE <S OF AND DEALERS IN 
 
 BUILDING MATERIAL, 
 
 LUMBER, DOORS, WINDOWS, MOULDINGS, LATH, 
 
 PACKING BOXES, BEE HIVES AND FIXTURES. 
 
 iBdfders' ^@rdoj<are;,.P(3mts, (Sifs, dJaff Paper, it 
 
 Housekeepers' Alphabet. 
 
 Apply ammonia for orange or lemon juice stains. 
 
 Burns, apply alum water or soda. 
 
 Cut warm bread or cake with a hot knife. 
 
 Disinfect a sick room with burning coffee. 
 
 Equal parts sweet oil, vinegar and spirits of turpentine, make 
 an excellent furniture polish. 
 
 Felon, apply rennet soaked in milk, renew until relief is found. 
 
 Grease spots, removed from a caipet. by using chloroform, or 
 ammonia and water. 
 
 Hot sunshine will remove scorch. 
 
 Ink spots removed from carpets, by rubbing with milk and 
 water, from white goods by soaking in milk or applying lemon 
 juice. 
 
 Jars, to sweeten, use hot water and baking soda. 
 
 Kerosene applied to unused stoves will prevent them rusting. 
 
 Lamp-burners, clean by boiling in strong soda water or ashes, 
 then rub with sapolio. 
 
 Mildew, soap the spots, covering while wet with whiting, lay 
 out in the sun, repeat if necessary. 
 
45 
 
 New iron should be heated gradually, to prevent cracking. 
 
 Orange and lemon peel, should be dried, pounded and kept 
 in bottles. 
 
 Pour boiling water upon fruit stains, in linen or cotton, con 
 tinue until spots disappear. 
 
 Quince seed will make a good curling fluid. 
 
 Rub men's soiled coats with equal parts ether, ammonia and 
 alcohol. 
 
 Soap is injurious to oil cloth, best cleaned with milk and water. 
 
 Tinware may be cleaned and brightened by scouring with 
 common soda. 
 
 Use cream and ink, for defaced kid boots. 
 
 Variety is the culinary spice. 
 
 Wheel-grease, wash with cold water and soap. 
 
 Xantippe was a scold, don't imitate her. 
 
 You should never polish windows while the sun shines on 
 them. 
 
 Zinc can be cleaned with kerosene. 
 
 F. C. SAVAGE. B. J. GENESY 
 
 GENESY & SAVAGE, 
 
 jjlurribirig, Tiaaiag aad Jjipe Titling. 
 
 Sheet Iron Work Made and Repaired. 
 
 ORDERS PROMPTLY ATTENDED TO. PRICKS REASONABLE. 
 
 Clough & Crosby Building, Second St., Reno, Nevada. 
 
 T. P. BRADSHAW, 
 
 ^Notary Public, Real Estate and Insurance Agents 
 
 No. 19 Virginia Street, Reno, Nevada. 
 
 City and Country Property For Sale. 
 
 Residence and Business Property To Let. 
 
 Money to Loan on Real Estate at the Lowest Rates. 
 Correspondence Solicited. 
 
- 4 6- 
 
 Syluap Joilet preparations. 
 
 Dainty. Elegant. Harmless. 
 
 ALSO FRENCH TOILET ARTICLES. 
 
 Sendstampfo^Descriptive MISS K. BARNKS, 
 
 Golden Eagle Hotel, Reno, Nev. 
 
 HIS MOTHER'S COOKING. 
 
 He sat at the dinner table there, 
 
 With a discontented frown ; 
 The potatoes and steak were underdone, 
 
 And the bread was baked too brown. 
 The pie too sour, the pudding too sweet, 
 
 And the roast was much too fat; 
 The soup so gresy, too, and salt, 
 
 'Twas hardly fit for the cat. 
 
 ' 'I wish you could eat the bread and pies 
 
 I've seen my mother make; 
 They are something like, and 'twould do you good 
 
 Just to look at a loaf of her cake." 
 Said the smiling wife, "I'll improve with age; 
 
 Just now I'm but a beginner; 
 But your mother has come to visit us, 
 
 And to-day she cooked the dinner. ' ' 
 
 Lizzie M. Hadley. 
 
 GEORGE GRAUES, PROPRIETOR. 
 
 VIRGINIA STREET, - - RENO, NEVADA. 
 
 Particular Attention Paid to Boarders. 
 
\