641.5 N843 01 ABLE UNIVERSITY OF ILLINOIS LIBRARY AT URBAN A - CHAMPAIGN BOOKSTACKS are usin£ and PRAISING these £oods. We are much inside the real figure when we say that A MILLION AMERICAN HOUSEKEEPERS (and many in England, Germany, France, Australia, Hawaii and other countries also) are enabled to do BETTER WORK, MORE EXPEDITIOUSLY and AGREEABLY, through the means of some or all of the notable KITCHEN qonv enience s shown in this little book. The recipes are specially prepared by EMINENT COOKING TEACHERS. If you have any desire to improve your methods or con¬ ditions, eliminate drudgery and SECURE RESULTS, gradually £et your kitchen equipped with these INEXPENSIVE aids. QOLE MANUFACTURERS: SIDNEY SHEPARD So CO., BUFFALO, N. Y. CHICAGO, ILL. NEW YORK, N. Y. ST. LOUIS, MO. KANSAS CITY, MO. DENVER, COL. SEATTLE, WASH. Your dealer will get them for you if he hasn’t them. 6ICS 4 CO..PRINTERS ANO ENGRAVERS,BUFFALO,N.Y Aluminum Cooking Utensils IF YOU WANT IN EVERY RESPECT THE BEST KITCHEN UTENSILS THAT MONEY CAN BUY, GET ALUMINUM., They Are Bight, Bright, Cleanly and Durable, Absolutely J'ion-Poisonous, NO ENAMEL TO BE CHIPPED OFF, AND NO PLATING, AS ON TIN OR COPPER, TO WEAR OFF. MADE OF ONE SOLID METAL ALL THE WAY THROUGH, several times thicker than ordinary tinware, but not so heavy. Costs only about as much as good enameled ware and is cheaper than poor enameled ware—in the end. 2 Aluminum Cooking Utensils E MAKE IN ALUMINUM WARE EVERY ARTICLE in which this beautiful metal is best adapted to be used, including Tea Pots, Tea Steepers, Coffee Pots, Sauce Pans, Preserving Kettles, Milk and Rice Boilers, Sauce Pots, Fry Pans, Dippers, Soup Ladles, Dish Pans, Pie Plates, Wash Basins, Cake Pans, Drinking Cups, Servers, Round and Square, Liquor Mixers, Crumb Trays and Scrapers, Pudding Pans, Muffin Pans, Bread Pans, Funnels, Tourists’ Cups, Chafing Dishes, Etc., Etc., Etc. See that this label is on every piece. It is a guarantee of absolute purity. 3 Buffalo Steam Cereal Cooker. PATENT APPLIED FOR. T HE HIGH-PRICED, FANCY BRANDS OF OATMEAL are better than the others simply because they are - « STEAM COOKED. - ~ With this ingenious and inexpensive utensil, shown above, YOU cook your oat¬ meal quickly and thoroughly BY steam. This gives it a smooth, appetizing taste which is most satisfying. You will never want to eat oatmeal cooked in any other way when you know how much more delicious, delicate and digestible it is cooked by steam in the Buffalo Steam Cereal Cooker. A cooking teacher writes us: “ You have adopted a poor name for this article— it is too restrictive. People think it is for cereals only. It is the most all-around useful utensil I ever saw. With it and a wire broiler I could KEEP HOUSE/* 4 Buffalo Steam Cereal Cooker RECIPES. A FEW SIMPLE, APPETIZING and THOROUGPILY TESTED RECIPES for use with the Steam Cereal Cooker, compiled by Miss Mary Caldwell, Teacher of Domestic Science. To Steam Oatmeal. Put into the upper pan one cupful of boiling water, one teaspoonful of salt. Then, while you stir the water with one hand, sprinkle on one cupful of oatmeal with the other; keep stirring until it thickens enough to keep from settling to the bottom, then cover and steam 15 min¬ utes. Do not stir after covering. To Steam Rice. Put into the upper pan one cupful of boiling water, one teaspoonful of salt and one cupful of well-washed rice (sprinkled in) ; cover and steam one hour. Do not stir. When cooked, take out the upper pan and invert it upon a warm dish, and the rice will turn out nicely molded. To Steam Pie-plant. Wash, but do not skin the pie-plant; cut it in pieces an inch long, put it into the upper pan, and for each quart of pie¬ plant add one and a half cups of sugar ; steam until clear and translucent. To Steam Hominy. Put into the upper pan one cupful of boiling water, one teaspoonful of salt and one cupful of hominy ; cover and steam five hours. To Steam Clams. Scrub the shells thoroughly, put them into the upper pan, cover, steam until the shells are wide open. Serve with melted butter and lemon juice. To Steam Strawberries. Hull one quart of berries, put them into the upper pan with one-fourth cup of granulated sugar ; steam half an hour. Serve cold with whipped cream. To Steam Oysters. Drain and wash the oysters with cold water, drain again in a colander. Put one tablespoonful of butter into the up¬ per pan, a little salt and pepper, then the oysters, cover, steam until the edges curl. 5 Buffalo Steam Cereal Cooker. (Continued.) To Steam Corn. Remove the outside husks and silk from each ear of corn. Fold back the inner husks and pick off worms, dirt or defective grains, then twist the husks to¬ gether at the small end of the cobs and place them in the upper pan. Steam 30 minutes. Serve without removing the husks. To Steam Cauliflower. Soak the cauliflower for one hour in cold water, with the flowerets down. Remove the large leaves and part of the stem; place in the upper pan, flowerets down, and steam until the stem is tender. Put it into the dish in which it is to be served, flowerets up, sprinkle salt, pep¬ per (red), bits of butter and several spoon¬ fuls of grated cheese over the top. Put it into the oven until the cheese melts. To Steam Veal with Vegetables. Have two pounds of the breast of veal cut into pieces, four inches by two inches ; sear them in a broiler over a bed of live coals or a clear blaze for ten seconds for each side ; or in a hissing hot fry pan for thirty seconds for each side. Then put them into the upper pan, sprinkle over them two tablespoonfuls each of chopped onion, carrot and turnip, some salt and black pepper. Just before serving add a lump of butter, which has been rolled in flour; stir until the butter is all melted. To Steam Dried Fruit. Wash the fruit and soak over night in cold water; then put it in the upper pan with enough of the water in which it was soaked, to cover it. Steam three hours, then add one cupful of sugar for each pound and steam half an hour longer. Just before serving add slices of lemon cut in quarters. To Keep Neals Warm. Remove food pan from rack; partly fill large pan with hot water and set plate containing the meal of the person who is detained, on the rack. Put cover over all. When the cover is removed the contents of plate will be found hot and appetizing, not dried and unpala¬ table. To Scramble Eggs. (Wonderfully delicate and delicious, prepared in Cereal Cooker.) Fill lower pan with boiling water, break four eggs into upper pan, using care not to break the yolk, add butter half the size of an egg, and four table¬ spoonfuls of cream; stir until the yolks “ set ” slightly, then break the yolks and continue to stir slowly, scraping the bot¬ tom of the pan and thus stirring up the eggs as they thicken, until they are of a soft, uniform consistency, suitable to serve. Serve hot as soon as done. 6 Buffalo Steam Cereal Cooker (Continued.) Chicken Ragout. Put into the upper pan in layers, one pint white sauce (see below), one pint of cooked chicken cut in dice, one can mushrooms cut small, and six hard-boiled eggs, sliced. Steam half an hour, turn out on a dish, garnish with points of toast and chopped parsley. White Sauce for Above. One tablespoonful of butter, one table¬ spoonful of flour, one cupful of milk. Melt the butter, rub in the flour, then add the milk gradually, stirring all the time until it boils. To Steam Mushrooms. Put into the upper pan one teaspoon¬ ful of butter, half teaspoonful of salt, speck of pepper; when the butter is melted add one pound of mushrooms ; steam twenty minutes. Snow Pudding. Three eggs, one cup of sugar, one scant cup of flour, one and a half tea¬ spoonfuls of baking powder, three tea¬ spoonfuls of water, the grated yellow rind of one lemon, and two tablespoonfuls of lemon juice. Beat the sugar and yolks of the eggs together until light; beat the whites to a stiff froth. Add the water and lemon juice to the sugar and yolks; add the beaten whites, then the flour with the baking powder in it. Grease the upper pan, pour the batter into it and steam one hour. Turn out on a warm dish and dredge with powdered sugar. Serve with strawberry sauce, made by rubbing half a cup of butter and one cup of sugar together until creamy, then adding one cupful of boil¬ ing water gradually, then one cupful of crushed strawberries. Cheese Toast. Make slices of toast, butter them, cover with thin strips of cheese, put them into the upper pan and steam until the cheese is melted. jS *TEl jnt jhC jSl at jSk jSk If it becomes necessary, replenish the lower pan with BOILING water. 7 Buffalo Steam Egg Poaehei*. PATENT APPLIED FOR. A GOOD HOUSEKEEPER well knows how much better food is relished when it is served in an attractive and appetizing form. Take eggs, for instance. The most healthful and digestible way of cooking is to poach them; but with the old method of dropping the eggs into boiling water they become ragged, sloppy, water-soaked and of uninviting appearance. With the Buffalo Steam Egg Poacher this difficulty is overcome. The steam cooking gives the eggs a new and delicious flavor. Each egg has its own little cup with handle, which makes it easy to transfer to toast or plate without breaking, and the perfectly round, delicate mor¬ sel, with the golden yolk always right in the center of its bed of snowy whiteness, makes a dish dainty enough to tempt the most fastidious appetite. . . . R Small Amount Buys the . . BUFFALO STEAM EGG POACHER. 8 Buffalo Steam Egg Poaehep Recipes for Buffalo Steam Poached Eggs. Fill the large pan partly full of water, and set on stove to boil. Put a small piece of butter in each of the little cups to season the egg and keep it from stick¬ ing. Break an egg into each of the little cups. When the water in large pan boils set the cups into their places and put on the cover. Remove in two minutes by means of small handles and slide eggs on to toast or plate. Be careful not to cook too long. Shirred Eggs. Butter the cups, break an egg into each, stand the cups in a pan and place in oven for about two minutes until the whites set. Remove by running blade of knife around edges, and place on rounds of sweet potato, fried a nice brown, or on squares of buttered toast. Steamed Oysters. Use large select oysters. Butter the cups ; lay two oysters (more if they are small) in each cup. Steam three minutes, and serve on slices of hot toast lightly browned and buttered. use with the Egg Poacher. & Steamed Clams. Prepare in same manner as steamed oysters, adding a little cream to each clam before steaming. Clam Patties. Take one dozen fresh clams or one can of clams ; chop fine, add one egg lightly beaten, half cup cream, quarter cup finely powdered cracker crumbs, salt and pep¬ per. Butter poacher cups, fill two-thirds full of mixture, sprinkle top with pow¬ dered cracker crumbs, and lay small piece of butter in center of each. Set poacher, filled with boiling water, into oven, and bake fifteen minutes. Serve on slices of toast moistened with hot cream. Steamed Apples. Peel and core the apples with an apple corer and fill the hole thus made with sugar. Put one of the apples in each of the poacher cups and steam ; or steam first, and then pour a syrup made of granulated sugar and water over them. 9 Buffalo Steam Egg Poacher. (Continued.) Codfish Balls. Pick up fine one cup of nice white codfish ; freshen by pouring over it three cups of cold water, and let come to a boil ; drain off the water and let the fish cool. Beat up lightly two eggs, stir into them the fish, add half cup sweet cream and a little salt if necessary. Fill each buttered poacher cup two-thirds full of the mixture and steam ten minutes. Slip balls from cups on to hot platter and serve with cream dressing. Steamed Canned Salmon. Divide into fine particles and prepare as directed for codfish balls—same pro¬ portions. Steamed Cold Meats. These are very nice if chopped up fine (see page 13) and prepared same as di¬ rected for codfish balls—in same pro¬ portions. Steamed Tomatoes. Select smooth and round, fully ripe, but firm tomatoes, rather smaller than medium. Peel and put one in each of the poacher cups, steam ten or fifteen minutes, and slip out on to slices of hot buttered toast. Garnish with thin slices of fried salt pork lightly browned. This is a very dainty way of serving cooked tomatoes, as they retain their shape and look very pretty. Corn Balls. Cut corn from cob by cutting lightly the outside kernel and then scraping out the pulp. To one cup corn take two eggs, half cup milk, quarter cup flour, half teaspoonful baking powder, salt to taste. Butter the poacher cups and fill three-quarters full of the mixture ; steam thirty minutes. Serve with roast beef or fried ham. Mushroom Patties. Drain liquor from a can of mushrooms, chop very fine (see notice of Buffalo Double Adjustable Mincing Knife, page 13), and measure. Have an equal quan¬ tity of cold veal or chicken chopped very fine. Mix and add half cup sweet cream, one egg beaten lightly, one tablespoon¬ ful of finely powdered cracker crumbs, salt and pepper to taste. Butter poacher cups ; fill with mixture, sprinkle pow¬ dered cracker crumbs over the top and lay small piece of butter in center of each. Set poacher, filled with boiling water, in oven and bake from ten to twenty minutes. Garnish with currant jelly. Rice Balls. To one cup of steamed rice worked up fine and smooth, take one tablespoonful melted butter, one egg, half cup sweet milk, half cup English currants, salt and a little nutmeg. Fill poacher cups with mixture, steam twenty minutes. Serve with maple syrup or sweetened cream. 10 Buffalo Steam Egg Poaehep. (Continued.) Quick Puff Pudding. Into one pint of flour which has been mixed with two teaspoonfuls of baking powder, stir enough sweet milk to make rather a thin batter ; add a pinch of salt. Butter the poacher cups, and put in each first one tablespoonful of the batter, then one of any stewed or canned fruit or jam, then another tablespoonful of batter. Steam twenty minutes. Serve with sweet sauce or syrup. Chocolate Custard. Prepare the custard by any of the well- known methods, and put in the poacher cups. Steam just long enough to set the custard. Be careful not to steam too long. Pile a mound of whipped cream in the center of a flat glass dish and slide the custards one by one around the cream. Suet Pudding. Half cup of flour, half teaspoonful of salt, half cup of chopped suet, the yolk of one egg, half cup of molasses, half teaspoonful of soda, half cup of milk, half cup of raisins. Half fill the poacher cups with the mixture and steam twenty minutes. Batter Pudding. One cup of flour, half teaspoonful of lard, half teaspoonful of baking powder. Add water until of the consistency of cake dough. Fill poacher cups half to three-quarters full of the batter and steam twenty minutes. This is improved by the addition of a few English currants in each cup and a little lemon juice and sugar. Double Steamer. Take ordinary steamer and place it on the base of the poacher. Chickens, dumplings, etc., may be steamed on the upper portion while puddings are being steamed in the cups below. To Keep Meals Warm. Remove cups from the poacher ; partly fill large pan with water and set plate containing the meal of the person who is detained, on the rack which usually holds the little cups. Put cover over all. When the cover is removed the contents of plate will be found hot and appetizing, not dried and unpalatable. The poacher cups make most desirable moulds for jelly or cornstarch pudding. By putting ice in the lower pan the cooling process may be hastened. The Seearity fettle. PATENT APPLIED FOR. We need say very little about this article. AAA A AA AAA AAA A A A AAA WWW f f F Iff f fTl f f ff? The illustrations show why you should use it. WfH fHMt MM »» No tipping. No scalding hands. No spilling of hot water. Carries perfectly steady and level. Clean-Cut Cake Tin. One turn of the knife cuts out the cake. A simple but very effective arrangement for removing a cake or pie from the tin. Buffalo mineing Knife. DOUBLE ADJUSTABLE. ■ A slight turn of the wing nut releases the blades so they may be opened for sharpening and cleaning, as shown in the illustration. This is the one great point of excellence which no other double min¬ cing knives have. Enameled handle, made to fit the hand. PATENTED. Improved Perfection Tins. PATENTED “JUST AS EASY!” NO TROUBLE TO REMOVE A CAKE from a Perfection tin. The cake is simply raised out of the tin on the removable bottom (as shown in illustration). EDGES TRUE AND EVEN. NO GREASING OF TINS. NO BROKEN CAKES OR PIES. CAN’T LEAK BATTER- GROOVE PREVENTS THAT. TINS WITHOUT THE GROOVE ARE WORTHLESS. SpALtLtOW —pot* Ltayet* Cakes and Pies. ROUND—Two Sizes. SQUARE—Three Sizes. Used by Over Tuuo JVIillion American housekeepers. Improved Perfection Tins. PATENTED. DEEP—For Loaf Cakes and Bread. OBLONG—Two Sizes. ROUND—Three Sizes. DIRECTIONS for Using Perfection Cake Tins. Press the loose bottom into the groove, by running the thumb or fingers around the inside of rim. To remove the cake from Perfection Tins apply a gentle pressure, with one hand only , on the under side near the rim or fla7ige. Should the bottom not yield readily at one point, try an¬ other ) there is a certain point on each tin at which the bot¬ tom can be easily started from the groove. Perfection Tins require no greasing. Always allow cake to stand a few minutes before removing from tins. Improved Perfection Tins Rules for Successful Cake Making. T o insure success in making cake, good butter, good pastry flour and fresh eggs are requisite. To put cake together right is quite an art. Always beat the butter and sugar together first, until very light, then beat in the yolks of the eggs, then a little flour, and then the milk. Lastly add the flour and the whites of the eggs alternately, having the baking powder stirred in the flour. While the cake is baking no air must be permitted to get into the oven, unless when necessary to look at the cake, as it is apt to make it fall. The heat of the oven should be even and regular. When the cake is done, it can be tested by sticking a clean straw into it. If nothing adheres to the straw, the cake is done. Angel Cake. Whites of twelve eggs, one and one- half cups granulated sugar, one cup pastry flour, measured after being sifted four times ; one teaspoonful of cream of tartar, one of vanilla extract. Sift the flour and cream of tartar together. Beat the whites to a stiff froth ; beat the sugar into the eggs, and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture into the oven. Bake for 40 minutes in a moderate oven. Gold Cake. Yolks of eight eggs, one cup of sugar, scant three-fourtlis cup butter, one-half cup milk, one and one-half cups flour, two tablespoons baking powder. Silver Cake. Whites of eight eggs, two cups sugar, three-fourths cup milk, three cups flour, two teaspoons baking powder; flavor with lemon or vanilla. Gold Layer Cake. One cup sugar, one piece of butter the size of a butternut, the yolks of five eggs, one-half cup of sweet milk, one and one-half cups flour, two teaspoons baking powder. Cardamon Cakes. One coffee cup butter, three coffee cups light brown sugar, three eggs, four heaping cups flour, one tablespoon gin¬ ger, one tablespoon cinnamon ; beat well, roll thin, cut in squares; put one-half blanched almond or peanut in each cor¬ ner ; bake. Delicate Cake. One-half cup butter, two cups sugar, one cup sweet milk, two and one-half cups flour, two teaspoons baking pow¬ der, and the whites of four eggs. 16 Improved Perfection Tins. (Continued.) Boiled Icing. Boil one cup granulated sugar with four tablespoons water until it drops from a spoon in threads. Have ready the beaten white of one egg, pour the syrup slowly into it, beating all the time; spread on the cake while warm. This will frost one cake. Sunshine Cake. Whites of eleven eggs and yolks of six, one and one-half cups of granulated sugar, measured after one sifting; one cup flour, measured after sifting; one teaspoon of cream of tartar and one of orange extract. Beat the whites to a stiff froth, and gradually beat in the sugar. Beat the yolks in a similar man¬ ner, and add to them the whites and sugar, and the flavor. Finally stir in the flour, mix quickly and well. Bake for fifty minutes in a slow oven, using angel cake pan to bake in. Nut Cake. One-half cup butter, one and one-half cups sugar, three eggs, two and one-half cups flour, one-half cup sweet milk, two heaping teaspoons baking powder, one cup of any meat of nuts. Rub the butter and eggs to a very light cream,add the eggs beaten, next the flour, milk and nuts, saving one-half cup of flour to sift with the baking powder, and add the last thing before baking. This rule makes a very nice loaf or layer cake to leave the nuts out, using two cups of flour and a scant one-half cup of butter instead of the full rule. Chocolate Frosting. One-half cup butter, one-third cake chocolate^ one cup hot water, two cups sugar; cook until thick; stir until cool, and place between and on top of cake. Black Chocolate Cake. • One-half cake of Baker’s chocolate, one cup sugar, one-half cup milk, one egg, two teaspoonfuls vanilla; mix this together and cook till thick; let it get perfectly cold before putting into the cake. For the cake use one-half cup butter, one-half cup milk, two cups flour, one cup sugar, three eggs beaten sepa¬ rately, two teaspoonfuls baking powder ; put in whites of eggs last. Snowflake Cake. One-half cup butter, one-half cup sugar, two cups pastry flour, one-fourth cup milk, the whites of five eggs, two teaspoons baking powder, and the juice of half a lemon. Beat the butter to a cream, gradually add the sugar, then the lemon, and when very light, the milk and the whites of the eggs beaten to a stiff froth, and then the flour in which the baking powder has been well mixed. Bake in sheets or layers in a moderate oven. Frosting: The whites of three eggs, two large cups of powdered sugar, half a grated cocoanut, and the juice of half a lemon. Beat the whites to a stiff froth, add the sugar gradually, and the lemon and the cocoanut spread between the layers. *7 Self-sealing Pie Tins. PATENTED. Separate Parts . ONE SIZE ONLY, 9% INCHES DIAMETER. T HE SELF-SEALING PIE TIN is designed to prevent juice or filling from boiling out and running over into the oven . It is a distinct success . Not only is the edge of the crust sealed just right, but the rich juice is all kept in the pie and you never have the annoyance of a burnt oven . Important Directions. Make the pie in usual way, except to press the crust well down upon the shoulder of the tin, instead of upon the upper edge. Be sure to allow for shrinkage when cutting off crusts around the extreme outside. Then place the rim over the pie (it should slope upward toward the center) and gently press it down just below the edge of the tin. When pie is baked, remove the rim with a fork and also remove the pie to a plate. Note. —If the rim becomes flattened, place it in the tin with the turned edge (or hem) underneath, then bend it down with the thumb, then reverse it and it will slope upward as desired. 18 Sel^sealincj Pie Tins General Remarks Regarding Baking. F IRST, your material must be the best, then no labor is lost or material wasted. The best flour and shortening are absolutely necessary. Then for making the crust flaky and healthful, use baking powder as follows: Always have on your pastry table two dredging cups, one containing plain flour and the other flaking flour, composed of three parts flour and one part baking powder. Pastry made this way may be eaten by persons who have heretofore been obliged to deny themselves the luxury of a good pie. Approved Pastry. For One Pie.—One and one-half cups of pastry flour, three-quarter cup of short¬ ening, one-half teaspoonful of salt. Sift the flour and salt into an earthern mixing bowl, then rub the flour and shortening with the hands until it is formed into little granules ; take out a large handful and lay aside upon your molding board, then add ice water until it will stick together; cut off two-thirds of this and roll out upon the floured board, taking care to roll it free from breaks through which the juice can leak. Place upon the Self-sealing Pie Tin, cut off and fill, then roll the remainder of your crust; put the granules on and dredge with the flaking powder; fold twice and roll again, then cut with a knife the figure of a fern leaf for vent; then cover your pie carefully, press the edges of the crust down upon the shoulder of the tin and cut off, allowing for shrink: age; press the crimped rim gently down just below the edge of the tin and put in the oven. When baked remove the rim with a fork. Lemon Pie. Two lemons, two eggs, one cup of granulated sugar, one tablespoonful of cornstarch, one-half teaspoonful of salt; grate the rind of the lemons, taking care not to include any part of the white ; squeeze the juice and add to the sugar; add the grated rind, separate the yolks of the eggs and beat to a foam, put in the cornstarch and salt; having the water boiling in your stew pan, turn all in and stir until it is thoroughly cooked, then set aside to cool a little. Prepare the crust as directed in preceding item, ex¬ cept use no upper crust; roll out your crust and line the Self-sealing Pie Tin ; cut off, and with the thumb and fore¬ finger cramp the edge into a ruffle, place in the oven and bake to a light brown ; then take it out and press down any little air mounds and put in your filling. Beat the whites of the eggs into a stiff froth, add two spoonfuls of granulated sugar and spread carefully over, and place in the oven to brown a little. This pie can be made and baked in twenty minutes by one person, by two persons in fifteen minutes. 19 Self-sealing Pie Tins. (Continued.) Chicken Pie. Select a tender, fat chicken, stew in one quart of water, one-half teaspoonful of baking soda, skim carefully; when ten¬ der pick from bones and cut in small pieces, making sure to secure the dark meat from the back and neck ; make a gravy with the stock in which it has been stewed and one tablespoonful of flour mixed with cold milk, sprinkle of pepper and celery salt. Make the crust by mixing one cup of shortening into three cups of pastry flour, with three teaspoonfuls of baking powder (flour and powder sifted to¬ gether), one-half teaspoonful of salt; line the Self-sealing Pie Tin, put in the irfeat heaped a little in the center, using only enough gravy to fill; put on the crust which has been rolled and treated with the flaking process. Pinch the edges, put on the crimped rim and bake in a quick oven. Strawberry Shortcake. Make the cake by rubbing one-half cup of shortening in two and one-half cups of pastry flour and three teaspoon¬ fuls of baking powder, one-half teaspoon- f\^l of salt, water to make it soft enough to roll out; dredge your molding board ; roll out two-thirds of the dough and place upon the Self-sealing Pie Tin, spread with softened butter, taking care that all edges touch ; then roll out the remaining dough and put upon the other; butter the edge and press down the crimped rim. Bake in a moderate oven. When done remove the rim and place upon the plate from which you are to serve it; lift the upper part and put on berries, which have been crushed slightly and standing with one-half their weight of sugar, then replace the upper part. Serve with cream. Apple Pie. Pare and cut into eighths sour apples that are tender and ripe. To two cups of apples and one cup of granulated or coffee “ A ” sugar add a large pinch of salt, two spoonfuls of water; heap the apples toward the center and do not press down, as you may cut through the under crust; dredge slightly with flour. Make the crust as directed on previous page. Rhubarb Pie. Slice and cut short the tender stalks; do not skin them, as the skin contains the flavor and medicinal properties of the plant. To two cups of the plant and one of granulated sugar add a large pinch of salt, one spoonful of water and a slight dredge of flour. Make crust as directed on previous page. After pie is baked, dredge with pow¬ dered sugar. All berry pies should be eaten when fresh. Substitute raspberries, blackberries and huckleberries for rhubarb, if desired. For pineapple use butter instead of salt. 20 The Gilmore Gi*atet*. PATENTED. W hen an article is constructed upon a simple yet scientific principle, and is thus made to be infinitely superior to all others used for the same purpose, that article rises above the commonplace and becomes a subject for your attention, even though it be so ordinary a kitchen utensil as a GRATER. This is why your consideration should be given to the GILMORE GRATER Though similar in appearance to an ordinary grater, it is made on an entirely new principle. It cuts only on the down stroke, grates anything that can be grated, does not clog up, and will grate as much in five minutes as an ordinary grater will in an hour. PRICE NO HIGHER THAN FOR A COMMON GRATER. 21 Wonder Egg Beaten s* t* Ci*eam Whip. THIS IS THE SIMPLEST AND YET THE MOST EFFECTIVE EGO BEATER made. Nothing to get out of order. No cog wheels or other mechanical arrangements to get out of adjustment. It will whip fresh, sweet cream in three minutes. It will beat from one to twenty eggs in half the time ordinarily required. After use, all there is to clean is a simple cylinder, smooth inside and out, and a dasher, consisting of a smooth disc fastened at the end of a tinned wire. An instant under the faucet is enough. Be sane and ask foi* the “ It is a WondefT 22 The Shake** Siftet*. PATENTED. “COMPETITION IS THE LIFE OF TRADE,” but oftentimes the Death of Quality. T"? SHAKER SIFTER IS PATENTED and is not a competing article. The quality is maintained. They cost a little more, but last longer and sift with one hand as rapidly as other sifters do with two. (Shaking the sifter slightly works the internal mechanism.) DON’T BUY one of the old-fashioned, unhandy affairs, the patents on which having run out, are now made without regard to wearing qualities, simply to hold together until sold, but get THE ONLY GOOD SIFTER NOW MADE. 23 “Savory” Seamless Roaster. PATENTED. No. 200.—Size ux ij]/z x 8 % Inches. Far superior to any other roaster made. Not an ounce of substance lost; other roasters waste io to 20 per cent. NEEDS NO WATER, GREASE OR ATTENTION OF ANY KIND. It Simply Asks to be Let Alone. Retains all juices and flavors, renews the youth of the toughest fowl. CLEANABLE. No corners or seams to become filled with burned grease. The Savory Roaster is used and endorsed by the following distinguished chefs: Gustave Biscaye, Chef to the President, Executive Mansion, Washington, D. C. A. Hemmerle, formerly Chef to Cornelius Vanderbilt, New York. Philip Guiliani, Chef to Madame Bonaparte, Washington, D. C. 24 Combination Dipped. PERFORATED BRASS DIPPER STRAINER STRAINER BOTTOM The different parts as shown may be securely at¬ tached to the dipper by means of the screw collar, making the article available for many different uses. Graduated Measuring Cap. INDICATING THIRD AND QUARTER CUPS. S Indispensable to good cooking. When you get one of these you will wonder how you ever got along with¬ out it. Favorite Cake Spoon THE BEST AND STRONGEST SPOON MADE. Made of the best steel and heavily retinned after the holes are punched. The shank passes entirely through the handle and is riveted at the end, so the handle cannot become loose. The holes permit the batten to pass through, making stirring easier and mixing more complete. r* At