m ^iBiiiMliilll ¥: W3^ />.\^ ^^i^^#: ^^. ^-i^-i^ iiv,i^'*j Jk .^^W =. — THE KENTON COOK-BOOK PUBLISHED BY THE KENTON COOK-BOOK CO. n \\ t- Tln'ir various cares in one great ]>oint combine, The biisines.s of their lis'es — that is, to dine. — Lnve of Fame% The turni)i] snch i!^ mxist be priz_'d ar.d prac- ticed upon in order that we ma\ learn the t;'uth of the ma>im of Chas. Granmiller, "the i-tomacli is the source of erj.\rinn1 cf life;" and avoid the blessing indulged in by Charles L '.n^b, \vb,o was wont to ask when requested to solicit one. "'is lb,e cock about r Xo; then let us be thankfr. 1." Mac o-Chee. DOXX PIATT. ERRATA. Pao^e 17 In Broiled Oysters, — ////// slices instead oi three slices. Page 20 In Oyster Pie, — i'/z/T?/^^ instead oi thinning. Page 27 Broiled Pork Chops instead of Broiled Pork Roasted. Page 27 In White Sauce, — ,?//> instead of steam. Page 30 Chicken Saute instead of Chicken Saiice. Page 33. In ^wQet-hreAd?, —parboil thirty minutes after draining oft' water. Page 34 In Broiled Sweet- Breads, — A ^a/r instead oi vl pan. Page 35 In Larded Sweet-breads — one tt acupful hvead crumbs. ^'^ftS 3S ^^ Larded Sweet-Breads, — A pait instead of a ^a«. Page 73 In Mince Meat, — Boiled r/i^i?r instead oi vinegar. Page 76 In Raisin Pudding — tw^ cupfuls of raisins. Page 94 In Caramel Ice Cream — one quart of boiling cream Page 102 In Vanity Cake — iviutes four eggs. Page 103 In Ginger Drop Cake — two eggs. Page 104 In Cream for Layer Cake — one pint of milk. Page loS In French Cake — three eggs. Page III In Washington Cake — one cupful oi' butter, not water. Page 112 Custard not Mtistard Cream Cake. Page 115 — In Columbia Cake — four eggs Page 123 — In Canned Peaches — add more 5?/^^r instead o{ eggs. Page 124 In Ax Jar Pickles — mix turmeric with cold vinegar. Page 127 Chocolate Creams, — ^a>^^ instead o^ sack. Page 127 In Chocolate Creams — one cupful of water. ., .. ''• :^" .'Q\ ■ SOUP. . . ■ ""''t: HOV/, TO MAKE SOUR. .;,. .<- Buy a good sized Soup-Bone, about equal amount of bone and meat, have the bone well bVciken at the meat market and all fat removed. Put into a kettle of cold w^ater, a quaj-t of water to a pound of soup- bone; let it simm,er gently far half an hour, then bqil slowly for five or six hours. An hour before taking from the fire, put in a good sized potato, a c;arrot and an onion. When done strain through the colander and set away in a cool place. The next day skim off all the fat, the stock should then be the consistency of jelly. It is now ready for use. In the winter it will keep for a week; in w^arm weathej", three days if kept in a cool place. Every range should have a soup-pot, into which can be thrown trimmings of fresh meat, bones and pieces of meat left from roast and broils (when not the least scorched); the stock will not be so clear as one can obtain from a soup-bone, but is as rich in flavor. Never throw away the smallest bone, save for the soup-pot. Stock is also valuable forsauce, gravies and stews. Each day before dinner it is only necessary to cut off some of the stock and heat it. Always adding aside from the thickening, salt. celery salt, a little catsup or Worcestershire sauce. Have hot water in soup tureen. Never remove soup from the range unless at a boiling point. As nothing is more unpalatable than half warmed soup. Serve each guest one ladle full of soup- Mrs. Innes. lO SOUP. THICKENINGS FOR SOUP. To thicken with flour — Put a small piece of butter in a cup and when boiling add sifted flour, boil well together, then add to the soup. To thicken with tapioca — Soak tapioca two or more hour;^ in cold water, then boil until like jelly, add to the soup. Vermicelli is to be added a few minutes before removing the soup from the fire. Macaroni should be boiled tender before adding to soup If you wish to flavor with tomato, add before using thickening. Rice and barley should be boiled tender before adding to soup, as it is only necessary to cook soup-stock a few minutes before serving. BOUILLON. Heat clear soup-stock, add pepper, salt, celery salt, cloves, a little catsup or Worcestershire sauce, port or sherry to suit the taste. Serve in cups for breakfast and luncheon. When used for dinner call Consomme, and serve in soup-plates. Egg-Dice, Bread-Dice, and Force-meat balls are put in the tureen, and the hot soup is poured over them. Of course only one kind is used at a time. EGG DICE. Two eggs, two tablespoonfuls of milk, one- fourth teaspoonful of salt. Beat eggs with a spoon, add milk and salt. Turn into a buttered cup and place in a pan of warm water. Cook in a slow oven until firm in the center. Set away to cool. Cut into dice. Mrs. Montgomery. FORCE-MEAT BALLS. Chop some veal, one-fourth as much butter as veal, season with sa't, pepper, a few drops of lemon juice. Bind with a raw egg. some crackers or bread crumbs. Roll into small balls and fry brown in boiling lard. Miss HOGE. SOUP. BREAD DICE. Take stale bread and cut in dice, fry brown in hot butter; allow to cool before dropping into the soup tureen. Mrs. Innes. NOODLES. To three eggs well beaten, add two tablespoonfuls of water and a little salt; enough flour to make stiff dough. Work well for fif- teen minutes, adding flour when necessary. When pliable cutoff" a portion at a time, roll very thin, sprinkle over flour, and begin- ning atone side, roll into rather a tight roll. With a sharp knife cut it from the end into very thin slices. Let them dry an hour or two. Cook in the soup about ten minutes. Miss Hoge. MOCK BISQUE SOUP. A quart can of tomatoes, three pints of milk, a large tablespoonful of flour, butter the size of an egg pepper and salt to taste, a scant teaspoonful of soda, a pinch ot cayenne. Put the tomato on to stew and the milk in a double boiler to boil, reserving half a cup- ful to mix with flour. Mix the flour smoothly with this cold milk, stir into the boiling milk and cook ten minutes. To the tomato add the soda; stir well, and rub through a strainer that is fine enough to keep back the seed. Add butter, pepper, salt to the milk and then the tomato. Serve immediately. POTATO SOUP. A quart of milk, six large potatoes, one stalk of celery, an onion and two small tablespoonfuls of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty minutes, turn ofl' the water, mash fine and light. Add boiling- milk and butter, pepper and salt to taste. Rub through a strainer, and serve im- mediately. A cupful of whipped cream should be added when in tureen. 12 SOUP. CREAM OF celery; SOUP. A pint of milk, a tablespdonful of flour, one of butter, a head of celen', a large slice of onion and small piece of mace. Boil celery in a pint of water from thirty to forty-live minutes, boil mace, onion and milk together. Mix flour with two tablespoonfuls of cold milk, and add to boiling milk. Mash celery in the water in which it has been cooked and stir into boiling milk, add one pint chicken or veal stock, butter, pepper and salt to taste. Miss Hoge. BLACK BEAN SOUP. A pint of black beans, soaked over night in three quarts of water. In the morning pour ofl'this water, and add three quarts of fresh. Boil gently six hours. When done there should be one quart. Add a quart of stock, six whole allspice, a small piece of mace, a small piece of cinnamon, a stock of celery, aboquet of sweet herbs, also two small onions and one small slice each of turnip and carrot, all cut fine and fried in three tablespoonfuls of butter. Into the butter remaining in the pan put a spoonful of flour and cook until brown. Add to soup and simmer all to- gether one hour. Season with salt and rub through a fine sieve. Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup. TOMATO SOUP. One quart can of tomatoes, one pint of water, and a slice of an onion, let simmer thirty minutes. Mix one tablespoonful of flour and one of butter with a tablespoonful of the tomato; stir into the boiling mixture, add one-half teaspjonful of salt and a pinch of cayenne. Let all boil for fifteen minutes, strain through a sieve, and serve immediately. Mrs. W. S, Robinson. OYSTERS. 13 OYSTER SOUP WITH MILK. Roil one quart of rich milk, season with pepper, salt and a large tablespoonful of butter, then add one quart of oysters and just let it come to the, |:)oiling point, a.ud serve. Miss HOGE. OYSTER SOUP WITH WATER. One pint of oysters and one quart of boiling water, let boil five minutes, then skim out the oysters. Add a pint of fresh o\ sters. pepper, salt to taste, tvs^o tablespoonfiils of butter and one ot rolled cracker. Bring to ihe boiling point and serve. Miss Robinson. WHITE BEAN SOUP. Soak a quart of navy beans over night. Then put on the fire with three quarts of water, three onions fried or sauted in a little butter, one small carrot, two potatoes partly boiled in other water, a small piece of pork, a little red pepper and salt. Let it all boil slowly for five or six hours, then add one quart of stock. Strain through a colander. Return the pulp to the fire, season with salt and pepper. Put bread-dice in the tureen and pour over the soup. Mrs. Robinson. CHICKEN SOUP. One chicken for a gallon of water. Cut up chicken and place in cold water then let it boil tor five or six hours. Strain through a colander and set a^ide until the next day. when the fat will be ready to skim off and th.- stock like jelly . Fifteen minutes before dinner put the jelly on the fire; when it comes to a boil add a pint of cream or milk. Thicken with a little flour which has been stirred smooth with a tablespoonful of cold milk, season with salt and pepper. Just before taking up the soup pour in a cupful of thoroughly cooked rice. Some like a tew drops of onion juice. Mrs. Lxnes, 14 SOUP. This soup must be taken off the fire at a boiling point. The bones and meat left from a roast chicken make nice chicken stock for this same soup. Mrs. Innes. THE JOHN CARLIN SOUP. Three pints of stock, one pint of tapioca after it is cooked to a jelly consistency. (Soak tapioca over night.) Season with salt, pepper and celery salt, Worcestershire sauce and tomato catsup. When the soup is in the tureen, drop in slices of lemon, one for each plate. Take the soup from the fire at a boiling point. Mrs. Innes. OXTAIL SOUP. Take two oxtails, an onion, two carrots, two stalks of celery, a little parsley and a small cut of pork. Cut the oxtails at the joints, slice the vegetables and mince the pork. Put the pork, onion and oxtails into a stewpan and fry them a short time. Now put the oxtails and fried onions into soup kettle, with four quarts (*f cold water. Let simmer for about four hours; then add the other vegetables, with four cloves, pepper and salt. As soon as the vegetables are well cooked, the soup is done. Strain it. Miss A. Powell, FISH. BROILED FISH Any small fish, and the steaks of very large fish are nice broiled. Dry the fish with a coarse cloth, rub the bars of the gridiron with lard to prevent the fish from sticking. Put the fish in broiler and turn often. A fish weighing three pounds will broil in ten minutes. Season with pepper, salt and melted butter. Garnish with lemon and parsley. A double broiler is better. Be careful tiiat the fish does not scorch. Miss Robinson. FISH. 15 BAKED HALIBUT. Take a piece of haiibut weighing five or six pounds, and lay in salt and water for two hours. Wipe dry and score the outer vkin. Set in the baking pan in a tolerably hot oven, and bake an hour, basting often with butter and water heated together in a tincup or sauce pan. When a fork will penetrate it easily it is done. It should be a fine brown. Take the gravy in the drip- ping pan, add a little boiling water. Should there not be enough, stir a tablespoonful of catsup, the juice of a lemon and thicken with browned flour, previously wet with cold water. Boil up once and put into sauce boat. Mrs. W. S. Robinson. BAKED FISH. Clean, wash and wipe the fish, which should be a large one. Make a stuffing of grated bread-crumbs, butter, salt, pepper and sweet herbs. Stuff" the fish and sew it up. Lay in the baking pan, with a cupful of water to keep it from burning, and bake an hour, basting with butter and water until it is tender throughout ai)d well browned. Take it up, put in a hot dish and cover tightly, while you boil up the gravy with a great spoonful of catsup, a tablespoonful of browred flour which has been wet with cold vyater, the juice of a lemon, and if you vvjnt to have it very fine a glass of sherry. Of course you take out the thread with which it has been sewed up before serving the fish. Mr.s. W. S. Rohixson. STEAMED FISH. A five pound fish should be steamed one hour or longer until thoroughly done, as there is nothing more unwholesome than under-done fish. Wash it in cold water, then wrap in a cloth and ]5ut into the steamer. It will not break the fish to curl it up when when putting into the stc.'imcr. Serve with ca]:er <-ai;ce. If the fish is to be served whole do not cut ofl' the head and tail. Miss. I.nnes. l6 FISH. BROILED MA C K£ R E L. • Soak over night in lukewarm water, charige ^in the morning for very cold, let the fish lie in this until tirqe to cook.^ ._ JBrpii pvev.i^.J;j pepjifer, aiid. sprve with. sliced lemon. ,; .vitMiss ^Hoge. , : ■-SPICED MACKEREL. :^ ■» Soak half a doz'eft mackerel over night, IBoil uhtil tender, remove b'onesand'lay in'a'stone jar. ' Boil one quart of 'vinegar vvith one gVat'ed' nutmeg, three blades of mace and three cloves; pour 'oyer the fis'h. "Will be ready for use in about two dafys. "",'''. Mrs. 'A. Listen. '• TURBOT. Two pounds of white fishV Steamed until done, remove bones wlirle h&t.- Set away to cool. Orie and one-half'pint5i''(!)Pifn'i-ltf,'''four tablespoonfuls of butter, pepper and salt; boil. andi^cTd-'clTOpped pai'sley. Set a'way to cool. Butter tnrbot dishes, fi^M^ with layers of fish and dressing, sprinkle top with bread or critcker-crumbs, little butter, pepper and salt. Mrs. Innks. - CODFISH BALLS. Seven ordinary sized potatoes and th? sam^ aniDunt offish picked up very fine. Boil potatoes, and a little while before draining put iri the fish. Let all come to a boil, drain and mash together, add one egg and a small piece of butter. Let cool and then make into finger rolls and drop into boiling lard. They must brown quickly so asjnot to soak up the lard. Let the codfish soak over night in cold water. Mrs. Childs. STEWED CODFISH. Pick the codfish very fine, soaking in cold water over night, in the morning drain oflf water and simmer gently ten minutes, pour oft'water, and dress with milk, or cream if you have it, butter, a sprinkling of flour, pepper and salt. Poar into center of a good sized meat plate garnised with mashed potatoes. Mrs. Innes. OYSTERS. OYSTER SAUTE. Drain one quart of oysters on a coarse cloth; season with salt and pepper. Put slices of bacon to cover the bottom of a hot skil- let, and let it fry until brown. Put oysters in same pan and cook, turning each oyster. Serve on squares of buttered toast. Garnish with slices of bacon and parsley. Mrs. Carlin. BROILED OYSTERS. Lay large oysters on a close gridiron. Cook on one side, then on the other. Season with pepper, salt and melted butter. Serve on squares of toast, and garnish with three slices of lemon. Miss Robinson. STEAMED OYSTERS. Lay some oysters, in the shell, on a steamer. Set over a pot of boiling water until the shells open. Serve at once with salt, pep- per and butter. Lemon can also be used. OYSTERS IN THE SHELL. Open the shell, melt some butter, with pepper and salt, roll the oysters in it and lay back in the shells, putting more than one oyster in each shell if 3'ou wish, cover with bread crumbs and small pieces of butter. Place in pan and set in oven. Serve in the hot shells with lemon, Mrs. Robinson. OYSTERS. OYSTER CHARTREUSE. One quart of oysters, one pint of cream, one sm.ill slice of onion, half a cupful of milk, whites of four eggs, two tablespoon- fuls of butter, salt, pepper, two tablespoonfuls of flour, one cupful of fine, dry bread crumbs, six potatoes, one tablespoonful of minced parsley. Pare and boil potatoes, mash fine and light, add the milk, salt, pepper, one tablespoonful of butter and then the whites of the egg beaten to a stifl' froth, and the parsley Have a two quart Charlotte Russe mould well buttered and sprinkle the bottom and sides with bread crumbs, (there must be butter enough to hold the crumbs). Line the mould with the potato and let stand a few minutes. Put the cream and onion on to boil, mix the flour with a little cold cream or milk, — about one- fourth of a cupful — and stir into the boiling cream. Season well with salt and pepper and cook eight minutes. Let the oysters come to a boil in their own liquor, skim them and drain oft'all the juice. Take the onion from the sauce and add the oysters. Taste to see if seasoned enough, and turn into the inould very gently, cover with the remainder of the potato, being careful not to put on too much at once. When covered bake half an hour in a hot oven. Take from the oven ten minutes before dishing time, and let it stand on the table. It should be baked half an hour. Place a large platter over the mould and turn both dish and mould at the same time. Remove the mould very gently. Garnish the d^sh with parsley and serve. A word of caution. Eveiy part of the mould must have a thick coating of mashed potato and when the covering of potato is put on no opening must be left for sauce to escape. OYSTER FRITTERS. Drain the liquor from the o}sters, and to a cupful of this add one half a cupful of milk, three eggs, pinch of salt, and flour to make a thin batter. Have in a fr} ing pan some butter smoking hot, drop in the batter by the spoonful. Fry brown and serve very hot. OVSTEKS. 19 FRIED OYSTERS. Drain and wipe oysters dry. Beat an egg with a little milk, pepper and salt, dip o>\sters into the egg, then into rolled cracker or bread crumbs. Fry in a kettle of hot lard or put butter in skil- let and let get hot, then fry oysters a delicate brown. LITTLE PIGS IN BLANKETS. Season large oysters with pepper and salt. Cut fat English bacon in very thin slices. Wrap an oyster in each slice and fasten with a little wooden skewer (toothpicks are best). Heat a fry- ing pan and put in the little pigs. Cook just long enough to crisp the bacon — about two minutes. Place on slices of toast cut into small pieces and serve immediately. Garnish with parsley. ROAST OYSTERS. Eighteen large oysters or thirty small ones, one teaspoonful of flour, one tablespoonful of butter, salt, pepper and three slices of toast. Have the toast buttered and on a hot dish. Put the butter in a small saucepan, and wdien hot add the dry flour. Stir until smooth, but not brown, then add one and a half cups of cream and let it boil up once. Put the oysters (in their own liquor) into the hot oven for three minutes, then add them to the hot cream, season and pour over the toast. Garnish the dish with thin slices of lemon. Serve hot. A nice dish for lunch or tea. Mrs. W. S. Robinson. PANNED OYSTERS. Drain the oysters in a colander. Have a fryingpan very hot. pour in the oysters, a lump of butter size of an egg (for a pint of oysters), one tablespoonful of cracker crumbs, teaspoonful of lemon juice, salt and cayenne pej^per. Let all cook together for a minute or so, just until the oysters commence to curl. Mrs. Innes. OYSTERS. 20 OYSTER PIE. One quart of oysters, one pint of milk, one half pint of water, one half cupful of hutter. Put milk, water and hutter on stove and let get scalding hot, add one heaping tablespoon ful of flour rubbed smooth in a little milk, and cook until it thickens. Add three eggs well beaten, then two tablespoonfuls of rolled cracker and the oys- ters and let scald, thinning all the tune. Season with pepper and salt Turn this into baked crust. For crust, make after rule for puft' paste, line the baking dish and bake. Cut the upper crust to fit dish and bake on heavy paper if you haven't pan the right size. Prick the bottom crust with a fork to prevent it blistering. Mrs.. Gage. SCALLOPED OYSTERS. Drain the oysters. Put a thin layer of cracker crumbs in the bottom of a buttered pudding-dish, cover with a 'deep layer of oysters, season well with pepper, salt, and sprinkle with bits of butter. Add another layer of cracker crumbs, then oysters, pepper, salt and butter, and so on until the dish is full. Let the top layer be of crumbs, stick pieces of butter thickly over it, cover the dish, set in the oven, bake half an hour, remove cover, pour over half a cup of hot cream and set on the grate to brown. Use at least three-fourths oyster to one-fourth cracker. A little mace or nut- meg can be used in seasoning. Miss Hoge. MEATS. HOW TO SELECT MEAT. Good HKKK should he of a hn^ht red color, the tat "yellowish and firni. When the lean is streaked with the fat it indicates <^radual fattening- and is sure to be good. The fat should he a clear light yellow, a dull appearance shows a poor quality of beef Beef sJioiild be Jiuvg seine time before using. V^EAL should have white fat and the lean be of a pinkish hue. White meat shows poor blood; and when too young, the lean is ot a bluish color. \'eal is not nutritious and is indigestible, but noth- ing can take its place for entrees and soups. Mutton should be a rather bright red, not too dark, and with plent}' of hard white fat. It grows more tender by hanging. Lamb will not keep as long as mutton; the bone should be rather red and the fat a clear white, the lean a light red almost pink. Chicken. The light meat of chicken should be white, and the fat a light yellow. Young chicken' have not much fat, and are best for broiling or smothering. When bending back the wing, of the skin cracks, the chicken is a young one. Chickens should be thoroughly chilled after killing, or they will be stringy. Mrs. W. S. Robinson. ROAST BEEF. See that the meat is of good color with plenty of fat. AVrrr wash a roast of beef Put the pan in which the roast is to be baked, on top of stove, and let get smoking hot. Take roast and sear on three sides in the hot pan. Season well with pepper and salt and put in a hot oven. Cook an eight pound roast from one and a half to one and three-fourth hours. The hour and a half will leave the center of the roast quite rare, but not raw. Baste often. Never put'water in the pan while cooking. If the roast is not fat enough add some beef drippings or butter to baste with. Mrs. Robinson, ROAST BEEF WITH YORKSHIRE PUDDING. A rib or surloiu roast sht>iild be prepared as directed for roasting. When within three-quarters of an hour of being^ done, have the pudding made. Butter a pan like that in which the meat is cooking and pour in the batter. Place in oven and baste occasionally with beef drippings. Cut in squares and garnish the beef with these. For Yorkshire pudding, one pint of milk, two-thirds of a cupful of Hour, three eggs and one scant teaspoonful of salt will be needed, one teaspoonful of Royal Baking Powder. Beat the eggs verv light, add salt and milk and then pour about half a cupful of the mixture on the flour and baking powder, and when perfectly smooth add the remainder. This makes a small pudding, enough for six persons. Serve hot. Mrs. Innes. BROILED BEEF STEAK. Hiive the st^ak cut from three-quarters to an inch thick. Broil over a clear fire and turn constantly to keeq from burning. When cooked season with pepper and salt. Many like melted butter poured over meat and pressed in. Never pound stea'<, as much of the juice is lost in that way. Is nice served with mushroom sauce or tomato sauce. BEEF A-LA-MODE. Take a round of beef, remove the bone fro n the middle, trim away tne tough bits about the edges and the gristle. Bind the beef into a symmetrical shape by passing a strip of stoutmuslin around it. Have readv at least a pound of salt fdt pork, cut into strips as thick as your middle finger and long enough to reach from top to l^ottom of the trussed round. Put a half pint of vinegar over the lire in porcelain saucepan; season with two onions, two teaspoonfuls of made mustard, one teaspoonful grated nutmeg, one of cloves, half 2-; as imicli allspice, half tca>-pDonfiil ofl^lack pepper, with a hunch ol' sweet herbs niiiiced tine, and a tahlespoonful of brown sugai . Let all simmer for live minutes, then boil up at once, and pour, whilescaldin^ hot, upon tlie strips of pork, which .should be laid in a deep dish. Let all stand toijether until cold. Remove the por.x to a plate, and mix with the liquor left in the dish enough bread - crimibs to make a tolerably stifl forcemeat. If the vinej^jar is very strong^ dilute with a little water before moistening the crumbs With a long-bladed knife or larding needle, make perpendiculai- incisions in the beef, not more than half an inch apart; thrust into these the strips of fat pork, so far down that the upper ends arc- just level with the surface, and work into the cavities with them ;i litle of the forcemeat. Fill the hole from which the bone was taken with the dressing and bits of pork. Put into a porcelain kettle with about half a pint of boiling water, cover the top of the meat with slices of carrot and turnip; cover the kettle tight and steam tor four hours. Remove from the kettle and piltjn a b :\ ing-par. roast for half an hour. Remove the muslin, and serve either hot or cold. Carve horizontally into very thin slices. This seems like a good deal of trouble, but will find j-our- selves well repaid. Mrs. S. L. Hoge. ROAST VEAL. Score the top of the roast and lay thin pieces of pickled porl; where it has been scored. Season well with pepper and salt and put small pieces of butter over top and dredge with flour. Let cook until a little brown on top, adil a half pint of boiling water and baste often. Cook a six pound roasi from one and three- fourths to two hours. You may have to add a little boiling watei" again. If vou cai'e for gravv. make when the roast has been taken up. Put one-half pint of boiling water and one-half pint of cream in pan. Stir smooth two tablespoonfuls of flour in a little milk, add to water and cream wliile cooking, season with pepper ill d salt an 1 cook thoro'iglily. ]Mhs. Roin.vsox. MEATS. 24 ROAST PIG. Prepare a dressing as for turkey, of fine bread-crumbs (about two quarts), a tablespoonful of salt, half a cup of butter, half a tablespoonful of pepper, one tablespoonful each of chopped parsley, thyme, and sage. Moisten with the yolks of two eggs, half a wine-glassful of sherry wine, the juice of half a lemon. This '[uantity will be sufficient for a six weeks' old pig. Salt and pepper the inside of the pig, fill with the dressing and having bent the legs under so that he will kneel, place in the pan with a well greased paper under. Rub the whole surface once with melted butter and dredge with flour (this keeps the skin from cracking). Put a half cup of hot water with some butter in the pan and set in a moderate oven. Have a pan of hot water and butter on the stove; baste the pig with this every ten minutes until the skin becomes quite brown, then stop basting but rub over the surface with a cloth dipped in melted butter. Do this very often, it will make the skin crisp and keep it from cracking. For an older pig double the quantity of dressing will be needed. Be sure your pig is thoroughly cooked. From three to four hours is not too much tor a month old pig; six to eight hours for one three months old. Mrs W. S. Robinson. BROILED VEAL CHOPS. Veal chops broiled are very nice. Have a steady heat and cook longer than beef or mutton. Season with pepper, salt and melted butter. Lemon juice is an addition. Garnish with parsley. Miss Robinson. VEAL CUTLETS, BREADED, Dip the cutlets in beaten egg, with a little milk, pepper and salt added, then roll in cracker crumbs and fry in hot butter. Can he served with tomato sauce. Mrs. Robinson. MEATS. 25 BRISKET OF VEAL. Get ;i loin roast of veal, make a dressing of bread crumbs, butter, salt, pepper and thyme or sage, and a little chopped pickled pork. Put this dressing on the under part of the veal, and roll, bind with a strip of muslin. Put into a pan with a little hot water, and bake, basting- often. Cook a six pound roast from one and three- fourths to two hours. Make gravy as for roast veal. Miss Hoge ROAST VEAL WITH RICE AND ONION. Prepare veal the same as in above receipt, when about half done pour over the top rice and onion. Boil the rice until tender, five minutes before draining; put in two onions chopped fine, boil to- gether for the five minutes, drain, stir well together, paste on top of veal, bake until veal is done. Mrs. Damox. VEAL" SCALLOP. Chop some cold roast or stewed veal very fine, put a layer in the bottom of a buttered pudding-dish, and season with pepper and salt. Have next a layer of cracker crumbs, sprinkle with bits of butter and moisten with a little milk, then more seasoned veal and another la} er of cracker crumbs. When the dish is full wet with gravy or broth. Have a laver of crackers on top wet with milk and two beaten eggs. Bake from halt to three-quarters of an hour. Do not get it too dry. Miss Hoge. ROAST SPRING LAMB. Season the quarter of lamb with pepper, salt and spread thickly with butter, dredge with flour. If the meat is not fat lay thin pieces of pickled pork over it. After the meat has cooked thirty minutes add one-half cupful of water and baste often. Cook an eight pound roast two hours in a brisk oven to have well done. Serve with mint sauce. Mrs. Childs. 26 MEATS. BOILED FRESH TONGUE. Wash well and put into boiling water to cover, with three table- spoonfuls of salt and one tablespoonful of pepper. Cook six hours or until very tender. Cook down in kettle, being careful that it does not burn. Peel oft' the skin while hot. SMOKED TONGUE. Soak over night and cook from five to six hours. Peel oft' skin while hot. BROILED LAMB CHOPS. Lamb chops are broiled -as steak is br-.iled and served with salt pepper and melted butter. They are nice served with green peas. BROILED MUTTON CHOPS. Broiled as lamb chops are broiled. Many like them breaded and cooked like veal cutlets, and served with tomato sauce. BOILED MUTTON. Season the legf of mutton with pepper and salt and put in a kettle with just enough water to keep from burning, add a little water from time to time as needed. The rule is to boil a quarter of an hour for each pound of meat. Caper sauce should be served with this meat. BOILED HAM. Soak the ham over night in cold water. In the morning wash and scrape clean. Put into a kettle and cover with cold water and boil slowly. Allow fifteen minutes to each pound of meat in cooking. Put a few whole cloves and allspice into the water. When done remove from the kettle, and take off' the skin. Cover the top of the ham with brown sugar, stick in a few cloves and set in the oven to brown. Do not cut until eld then slice very thin. Garnish the plate with parsley. Mrs Hoge. MEAT AND FISH SAUCES. 27 BROILED HAM. Cut in slices; if salty, pour boiling water over the meat and let it stand five or ten minutes. Wipe dry and boil over a clear fire. Pepper before serving. If the ham looks dry, pour a little melted butter on it. PORK ROASTED. Season w ith pepper, salt, and sage. Add one-half cup of boiling w^ater, baste often and allow twenty-five minutes to the pound for roasting. Have a moderate oven. Serve with apple-sauce. Many prefer a well seasoned bread crumb dressing. BROILED PORK ROASTED. Broil over a hot fire. Season with pepper and salt. Be sure to cook them enougfh. MEAT AND FISH SAUCES. WHITE SAUCE. One quart of milk, four tablespoonfuls of butter, four of flour, a small slice of onion, two sprigs of parsley, salt and pepper to taste. Put the milk, onion, and parsley on the double boiler. Mix the butter and flour together until smooth and light. When the milk boils, stir four tablespoonfuls of it into the butter and flour, and when it is well mixed, stir it into the boiling milk, cook eight minutes. Steam and serve. CREAM SAUCE. One pint of cream, one tablespoonful of flour, salt and pepper to taste. Let the cream come to a boil, add the flour mixed smooth with a little cold cream; boil three minutes. MEAT AND FISH SAUCES. TOMATO SAUCE. One quart of canned tomatoes, two and a half tablespoonfuls of butter, two of flour, ten cloves, and a slice of onion grated. Cook tomatoes, cloves, onion, ten minutes. Heat the butter in a pan and add the flour, stir over the fire until smooth and brown, then stir into the tomatoes. Cook two minutes, rub thrtnigh a sieve, season with pepper and salt. Miss Hoge. MINT SAUCE. Pour the grease oft' the drippings of roast lamb, add a table- spoonful of tomato catsup and some green mint chopped fine. Miss Hoge. MINT SAUCE. Two tablespoonfuls of chopped green mint, one of powdered sugar, and half a teacupful of cider vinegar, stir all together and serve with roast lamb. Miss A. Powell. BUTTER SAUCE. Two tablespoonfuls of flour, half a cupful of butter and one pint of boiling water. Work the flour and butter together until light and creamy, and gradually add the boiling water. Stir constantly until it comes to a boil, but do not let it boil. A tablespoonful of lemon juice and a speck of cayenne may be added if desired. Mrs W. S. Robinson. EGG SAUCE. Six hard boiled eggs, chopped fine with a silver knife or spoon, half a cupful of boiling cream or milk and the butter sauce. Make the sauce, add the boiling milk and then the eggs. Stir well and serve. The juice of half a lemon makes this a sharp sauce. May add one tablespoonful of parsley. MKAT AND I-ISH SAUCES. 29 ANCHOVY SAUCE. Make the buttei' sauce atid stir into it four tablespoonfuls of essence of anchovv, and one of lemon juice. Best for fish. Mrs. W. S. Rorinsox. CAPER SAUCE. Make a butter s.iuce, and stir into it one tablcspoonful of lemon juice, two of capers, and a speck of cayenne. This sauce is for stew- ed or boiled fish or mutton. Mrs. W. S. Robi.nsox. BREAD SAUCE FOR GAME. Two cups of milk, (tnc-third cupful of fine dry bread crumbs. .1 slice of onion, one tablespoonful of butter, salt and pepper. Put the milk, bread crumbs and onion on to boil together. Boil fifteen mii\ utes; add the butter and seasoning. Skim out the onion and pour around the birds or in a gravy boat Mrs. W. S. Roiri.vsox. OYSTER SAUCE. Make the cream sauce, and when boiling add one pint of oxsters. Let them boil only just long enough to swell. Mrs. W. S. Rob ix son. IVIUSHROOM SAUCE. Make the cream sauce, and when boiling add one pint of nnisli- T'Oom.s cut into pieces. Let boil .a few minutes. POULTRY AND GAME. CHICKENS BROILED IN A HOT OVEN. Take spring chicken, have split open on back. Wipe perfectly dry. Put in baking pan and broil in very hot oven twenty five min- utes. Season after removing from the fire with pepper, salt and melted butter. Garnish with thin slices of lemon and parsley. Mrs Spelman. SMOTHERED CHICKENS. Flour, pepper and salt thoroughly spring chickens. Put a good sized lump of butter in the pan, and let it get hot on top of the stove. Put in the chickens breast downwards and brown, then put in the oven for about thirty minutes. Add then half a pint of water, cover with a pan, cook another thirty minutes, basting occasion- ally. Let them cook with breasts down until the water is added. Mrs. Robinson. CHICKEN SAUCE. Cut up one uncooked chicken. Have ready a hot frying pan with a tablespoonful of butter in it. Place the chicken in the pan and brown, first on one side, then on the other. Season, cover tight- ly, set on the back of the stove, and cook slowly forty-five minutes. Mrs Henry Powell. ROAST CHICKENS. Having picked and drawn them, wash in two or three waters, adding a little soda to the last. ' Prepare a stuffing of bread crumbs, butter, pepper, salt and a little onion. Fill the chickens, which should be young and tender, sew them up and roast an hour or more, according to their size. Baste often with butter and water, after- wards with their own gravy. Miss Hoge. POULTRY AND GAME. ;^ I STEWED CHICKEN. Cover chicken with cold water, and when it boils skim well, then add pepper, saU and if chicken is not fat. add one-half cup of biittei-. let Ixjil until tender. Stir until smooth two tablespoonfuls of flort with a little cold milk. Add a pint of cream, then the flour; let cook ten minutes and poui" over buttered toast, baking powder, biscuit. or dumplings. CURRIED CHICKEN WITH RICE. Stew chicken as in above receipt. Place chicken on platter, gar nish with rice. Stir curry powder to taste in gravy and jiti.r over all. ROAST TURKEY. Proceed the same with turkey as wMth chicken, allowing fi tee minutes to a pound. Roast slowly and baste often, It is we!l to cover the breast with a well greased paper. Stuff' the tuikt v with a dressing made of bread-crumbs, sea>^oned with pepper, sa!'. butter, onion, thyme or sage. Or mix oysters with the breac: crumbs, or use oysters only. Another way, add raisins and sage to the bread-crumbs, and omit onion. Miss Hoge. BROILED SPRING CHICKEN. Broil with the breast down about twenty minutes, ba.ste with melted butter. Turn to keep from scorching. Miss Hoge. CHICKEN PIE. Stew the chicken until tender, remove chicken, and add to tin- gravy pepper, salt, cream and flour, let it come to a boil. Plac • in your baking-dish first the back of the chicken, then the wiivj^ and any other pieces of chicken, and some small pieces of potato: then pour on some of the gravy. Have ready a rich baking-povvde biscuit dough, roll out half an inch thick and put over the chicken; add the rest of the chicken, and cover again with the dough, cut POUL'IRV AND GAME. ;i slit in the middle of the dough, pour the rest of the gravv through the slit. Place on the top of stove, cover lightly, and Isoil ten minutes; re. xiove the cover and bake in the oven half an hour. WILD DUCKS. Clean the ducks and stufl' the body with a dressing of bread crumbs seasoned with pepper, salt, melted butter, sage and onions, or a stuffing of onions alone. Fry the onions brown and season vvith pepper and salt. Place the ducl- to a light soft paste. Put in a tea- spoonful of .sugar and a well beaten cof cold water; rub off the skin and slice into a vegetable dish; salt and pepper them, and pour over them a tablespoonful of melted butter. BOILED ONIONS. Put in salted boiling water and cook until tender, pour off the water and cover with a white sauce. Let them simmer a few min- utes. BAKED ONIONS. Parboil large onions, and when they begin to look clear, drain them and set in a baking pan, cover with a cream sauce, sprinkle with bread crumbs and bake twenty minutes. 6o VEGETABLES. STUFFED ONIONS. Parboil and cut out the heart of the onions. Fill with anv kind of meat finely chopped and highly seasoned. When the onions are filled put a bit of butter on each. Cover with bread crumbs and bake one hour. Serve with cream sauce. FRIED EGG PLANT. Cut the plant in slices about one-third of an inch thick. Pare and lay in a deep dish; cover with salted water and let stand' one hour. Drain and pepper the slices slightly, and dip in beaten egg and bread crumbs. Fry in boiling fat for ten minutes. Or they can be fried in just enough butter to brown them. STUFFED EGG PLANT. Parboil for ten minutes. Slit down the side, and extract the seeds. Prop open the slit with a bit of clean wood, and lay in cold salt and water. Make a stuffing of bread crumbs, minute pieces of fat pork, salt, pepper, nutmeg, parsley, and a /////^chopped onion. Moisten with cream, and bind with a beaten egg. Fill the egg plants, wind soft thread about them to keep the slit shut; put into a dripping pan with a little water and bake. Baste with butter and water. Test with a straw to see the}' are tender. Lay the egg plant in a dish, add to the gravy three tablespoonfuls of cream, thicken with a little flour, put in a teaspoonful of chopped parsley, boil up once, and pour over the egg- plants. RICE. Wash carefully in cold water. Put into plenty of boiling water slightly salted. Boil hard until the rice is done, but not soft. Drain perfectly dty, and cover tight. Set on a double boiler where the rice will dry out, but not cook. Take out with a fork, each grain must be separate. To be eaten with roast beef. Miss Hoge. VEGETABLES. 6l STEWED MUSHROOMS. Take a pint of imi.slirooins; cut ofr the stalks, and petl tlic top skin with a silvci' knilc: put into a saucepan and cover with cold water; stew gently fifteen or twenty minutes. Salt to taste, add a tablespoonful of butter cut into bits and rolled well in flour. Boil Hve minutes; stir in three tablespoonfuls of cream. A beaten egg also is an improvement, but care must be taken that it does not curdle. Serve on toast. All stirring should be done w^ith a silver spoon; if it turns black, they are not mushrooms, and shoukl be thrown away, ru-t-v^^-'.-if^'t^--: / (' • BAKED BEANS. Mash the beans in warm water. Put in pot with plei t / ot Jiwd water, and let simmer until they are transparent; or begin to sink, then throw in colander to drain. Put back in pot and pour on boiling water and let come to a boil. Place half the beans in the bottom of a gallon crock, and in the center a nice piece of un- cooked pork seasoned with pepper, cover with the rest of the beans within three inches of the top of crock and pour boiling water until you can see it between the beans. Cover with a plate and bake six hours in a slow oven. Whenever the water has cooked down so you cannot see it, pour on more boiling water. If, when you taste them, they are not seasoned enough, put a lit- tle salt in a cup and pour bailing water on it and pour over beans. The last water should not be poured on, over half an hour before the beans are done. A tablespoonful of molasses can be added. Mrs. Ri ssell. PEARL HOMINY, Wash a cupful of hominy in cold water; then stir it into one •quart of boiling water, with a teaspoonful of salt, boil about tthirtv minutes. Stir several times. He careful that the hominy does not burn. BREADS. YEAST. One quart of pared potatoes, two quarts of water, one small pint of hops, tied in a thin muslin bag, and boil with potatoes. Take one tablespoonful of flour, and put in crock and scald with potato water. Mash potatoes and addjto flour. Add one small teacupful of brown sugar, one tablespoonful of ginger, and one tablespoonful of salt. If when all together, it does not make two quarts, add enough cold water to make that quantity. While lukewarm add one- half pint of yeast. Mrs. Robinson. POTATO YEAST. Six large potatoes grated raw, one teacupful of flour, one teacup- ful of sugar, one-half teacupful of salt, one small tablespoonful of ginger. Small handful of hops boiled in two quarts of water down to one quart. Pour hop water over the other ingredients hot and stir until it thickens when cold, add a small quant ty of yeast. Mrs. Spelman. BREAD. Take one pint of potatoes and boil in three pints of water; when potatoes are cooked, scald a small teacupful of flour with the potato water; mash potatoes and add. If the water has boiled away add enough lukewarm water to potatoes and flour to make two quarts; thicken with flour, and add small teacupful of yeast. Let rise over night in a warm place; in the morning add two small tablespoonfuis of salt, one tablespoonful of sugar, one tablespoon- ful of lard, and flour enough to knead well. Let rise and when light roll into loaves and put into pans. Let rise until light, then bake from three-quarters to one hour. This will make three loaves. BREADS. 63 BREAD. Peel three medium sized potatoes, boil in one quart of water.- Put a teacupful of flour into a j^^allon jar, rub the potato through the colander into the flour; then pour the water in which the potatoes were boiled over the mixture, and be sure the water is hot enough to scald the flour thoroughly. Then add water until jar is about half full, keep blood heat, thicken with flour, make a tolerably stiff' batter, put in one cake of good yeast, dissolved in warm water, or a teacupful ot home-made yeast, set-to rise in a moderately warm place; in the morning it will be to the top of the jar, possibly over. Sift into a bread-bowl four or five quarts of flour, make a space in center, put in a small handful, of salt, then beat sponge for five minutes, pour into flour and mix. Right here is the place to be very careful. If your flour is of the very best brands, mix in lightly and smoothly, only enough to make a moist dough. Set to rise where it will be warm, not hot. When light mold into five or six loaves; use only flour enough to keep from sticking to the board; knead five or ten minutes. The poorer or cheap brands of flour sometimes run and become wateiy in the process of rising; in this case use more flour. Mrs. Day. BROWN BREAD. One pint of Graham flour, one pint of wheat flour; mix well together, and add one pint of yeast sponge, oue-half cupful of sugar, lard the size of an egg, one teaspoonful of salt and one-half pint of warm water. Mix it as quickly and softly as possible. Let rise and when light knead quickly and put in pans. When light bake, Mrs. Robinson. BOSTON BROWN BREAD. Thres cups whte corn me il, two cups graham flour, one cup inola&ses, one quart milk and salt. Steam four hours. Mks. a Foi.ger. 64 BREADS. EASY BREAD. Two qtiarts of flour, half a cupful of yeast, half a tablespoonful each of su^ar and salt, about a pint and a half of warm water, or milk if preferred. The milk makes a richer, whiter bread, but dries out quickly. Take out a little of the flour for kneading^, and beat the other ing'redients well with a spoon. When thoroughly mixed turn out on the board and knead hard for half an hour. Put back in bowl or large pan, lub a little melted lard over the su,rface, cover closely, and let rise eight or nine hours, in the morning mold into loaves, set in a warm place and let rise an hour. Bake one hour in a moderate oven. These quantities will make two loaves. Mrs. W. S. Robinson. SWEET RUSKS. One quart of bieatl sponge, two coffee cupfids of sugar, three- fourths cupful of butter, four eggs, one-fourth -of a nutmeg. Beat butter in sponge, eggs and sugar together until very light, then stir all together. Stir in enough flour to make batter thick enough to drop from a spoon. Let rise until light. When light knead fifteen minutes, having dough soft. Let rise again, and and when light turn on bread board and roll an inch thick, cut with biscuit cutter and let rise. Bake in moderate oven fifteen to twenty minutes. When baked have the whites of two eggs beaten to a stiflf froth; spread over top of rusks, and sprinkle gran- ulated sugar and ground cinnamon over the egg. Put in oven and let brown. "Practice makes perfect'" with these ruhks. Mrs. Gage. MUSH BISCUIT. Take a quait of warm mush; have some sifted flour in a pan, put the mush in the center. Work in a tablespoonful each of lard and whice sugar, one teaspoonful of salt, half a teaspoonful of soda. Mix with the flour until as stiff' as bread dough; let rise, work done, cut with a biscuit cutter; let rise the second time, then bake brown. Mrs. Hoge. BREADS. 65 LIGHT ROLLS. Two quarts of Hour with four tablespoonfuls of hud mixed with one teaspoonfiil of salt, one tablespoonful of sugar. Make a hole in the middle of the flour, then pour in one pint of cold boiled milk, and one-half cupful of yeast. Fix in the evening, let it stand until morning, then stir until all the flour is thoroughly mixed; let it stand till noon, then lay on a bread board, roll as common biscuit, cut round, grease on the top, then fold over, let rise and bake. Mrs. Russell. SWEET MILK WAFFLES. Two eggs beaten separately, one pint of sweet milk, piece of butter size of an egg, two teaspoonfuls of Royal Baking Powder, one pint and a half of flour, pinch of salt. Beat yolks, add milk, melted butter, flour and baking powder. Just before baking, add beaten whites of eggs. Have your waffle iron well greased and smoking hot. Mrs. Robinson. CORN CAKES. Two eggs beaten separately; to the yellows add one pint of sour milk, one scant teaspoonful of soda, one teaspoonful of salt, corn- meal and flour (three-fourths corn-meal, one-fourth flour) to make a good batter. Miss Hoge. BUTTERMILK BISCUIT. One pint of buttermilk, one teaspoonful of soda, two teaspoon- fuls of melted butter, one teaspoonful of sugar, and flour enough to make a very soft dough. Bake in a quick oven. Mrs. Hoge. WAFFLES. Beat three eggs separately, to the yolks add one pint of sour milk, one scant teaspoonful of soda, and tablespoonful of melted butter, one teaspoonful of salt, a heaping pint of flour. Miss Hoge. 66 BREADS. CORN-BREAD. • Rub one teaspoonful of soda through two cupfuls of corn-meal and one cupful of flour, one tablespoonful of sugar, one teaspoon- ful of salt, two eggs; add buttermilk or sour milk to make a stift' batter. Reat thoroughly, and bake c^uickly. Mrs. Fisher. GRAHAM GEMS. One cup of sweet milk, one tablespoonful of sugar, one tea- spoonful of Royal Baking Powder, pinch of salt, and graham flour sufficient to make a moderately stiff" batter. Miss Low. GRAHAM MUFFINS. One quart of graham flour, one-half cup of brown sugar, one teaspoonful of salt, two tablespoonfuls of yeast, add warm milk so that you can stir readily with a spoon; let rise, when light stir again and drop into rings and bake. Miss Hoge. FLANNEL CAKES. Beat two eggs sparately, to the yellows add one pint of sour or buttermilk (if very sour add a little sweet milk), one scant tea- spoonful of soda, flour sufiicient to make a thin batter, add beaten whites last, bake in large cakes on a griddle. Miss Hoge. WHITE MUFFINS. Beat two eggs separately, to the yellows add one cup of milk, three cups of flour, to which has been added three teaspoonfuls of Royal Baking Powder, one-fourth cup of sugar, piece of butter size of an e^g, stir quickly, then add the beaten whites; bake quickly in well greased muffin pans. Mrs. Hedges. BREADS. 67 CAMP MEETING CAKES. Two cj^gs, two cups of flour, one cup of sweet milk, one cup of corn meal, one-half cup of butter, one-fourth cup of sugar, add three teaspoonfuls of Royal Baking Powder to the flour; bake in miirtin tins. Mrs. Hedges. BAKING POWDER BISCUIT. Sift through one quart of flour, four teaspoonfuls of Royal Baking Powder and one scant teaspoonful of salt, one small table- spoonful of lard; add enough milk to make a soft dough. Miss Hoge. SALLY LUNN. Beat two eggs separately, to the yolks add one cupful of milk, one heaping teaspoonful of sugar, one scant teaspoonful of salt, one pint of flour, one teaspoonful of Royal Baking Powder, one- fourth cupful of melted butter and lard, then the whites; pour in a buttered pan, bake in a hot oven thirty minutes. Miss Hoge. SCOTCH SHORT BREAD. One-half pound of butter, rub in one pound of flour, four ounces of white sugar — rub and beat with hand until it becomes a smooth nice dough; pat in flat pan, bake in moderate oven for half an hour. Miss Matthews. SALLY LUNN. One cup sugar, one cup butter, one cup cream, one cup yeast, six eggs, WMue glass brandy, wine glass rose water, sufiicient flour for stiff" batter; set eight hours before baking, let rise slowly, bake three-fourths of an hour. Miss Matthews. 6S BREADS. CORN BREAD. One pint buttermilk, one egg beaten up in buttermilk, one and a balf pints (scant) of corn meal, mix with it one tablcspoonful of sugar, one teaspoonful of soda, one-third teaspoonful of salt; when all are well beaten together stir in one large spoonful of melted lard and bake at once. Miss Spelman. ENGLISH MUFFINS. One quart of flour, one teaspoonful of salt, one-third of a cake of compressed yeast, or one-third of a cupful of liquid yeast one and a half cupfuls of water — have the water blood warm; dissolve the yeast in one-third of a cupful of cold water, add it and the salt to the warm water and gradually stir into the flour; beat the dough thoroughly, cover, and let it rise in a warm place until it is spongy, (rise over night if for breakfast). Sprinkle the breadboard with flour, shape the dough into balls about twice the size of an egg and drop on a greased pan, set on the back part of the stove where there is not much heat; when the cakes have risen a little bake about twenty minutes, tear them apart, butter them and serve. Mrs. Innes. GRAHAM GEMS. One pint of graham flour, one pint of white flour, one pint of milk, one-half cupful of butter, one-half cupful of sugar, two tea- . spoonfuls of Royal Baking Powder. Be sure and have a quick oven. Miss Hoge. DROP BISCUIT. Ten tablespoonfuls of sifted flour, one teaspoonful of salt, two teaspoonfuls of Royal Baking Powder, two teaspoonfuls of lard or butter; mix salt, baking powder and lard in the flour with a spoon, then stir in milk until you have a stiff" batter, drop on gem pans and bake in a quick oven. Mrs. BiNCKLEY. BREADS. 69 QUICK BISCUIT. Mix one teaspoonful of salt into three ])int.s of flour, put one tea- cupful of milk with two tablespoonfuls of lard on the fire to warm; pour this on two eggs well beaten, add the flour with one cupful of home-made veast; when well mixed set in a warm place for about four hours to rise, then form into biscuit, then let rise two hours more, then bake. MARYLAND BISCUIT. Mix one tablespoonful of butter and one teaspoonful of salt into one quart of flour, work in milk enough to make a stitt' dough, beat the dough with a mallet or potato masher five hundred times. Miss Hoge. MARYLAND BISCUIT. One quart of flour (measured before sifting), two tablespoonfuls of lard, one teaspoonful of salt; mix flour and lard thoroughly with hand, then use ice cold milk and water to make into a dry stift" poonfuls of Royal Baking Powder, moisten with sweet milk to make a soft dough. It can be rolled thick and split when baked, or baked in two la3'ers; the strawberries can be sweetened and mashed before using or put in the short cake whole with pow- ■dered sugar sprinkled over berries, another layer of cake, more beriies and sugar. Mrs. Robixsox. RAISED WAFFLES. Make as raised paiicakes are made, only bake in waffle irons. Mrs Robinson. CORN MEAL MUSH. Sprinkle one pint of corn meal into three pints of well salted water and cook three hours, stirring occasionally; keep well coveied to prevent crust from forming. Mrs. Henderson gives a receipt for mush as follows: "Put one quart of water on fire to boil, stir a pint of cold milk with one pint of corn meal and one teaspoonful of salt. When the water boils stir in mixture grad- ually, stirring all well together. Let it boil for half an hour, stirring often to prevent it from burning. Pour in pans and when cold slice and fry in hot lard, or each shce maybe dipped in beaten egg, and rolled in bread or cracker-crumbs and fried in hot lard." Mus. Robinson. PIES AND PUDDINGS. APPLE CREAM PIE. Line your pie-pan witli puft" paste; have some apples (three me- dium apples for one pie) stewed or steamed until tender, place in the pan. Sweeten and flavor with nutmeg, one pint of rich cream; pour over the apples. Bake in a slow oven. The cream will be thick when the pie is cold. Mrs. Hoge. APPLE PIE. Pare, core, and slice tart apples. Line the pie-pan with puft paste, put in a layer of fruit, then sprinkle well with granulated sugar, a little nutmeg or cinnamon, and some small pieces of butter. Do this until the pan is full; cover with a crust and bake. Do not forget to wet the edge of the under crust with cold water before adding the top crust. Miss Hoge. RHUBARB PIE. Skin thestaliss, cut in lengths of half an inch; fill the crust with the fruit, strew tlvckly with sugar. Cover with top crust, and bake in a slow ovan three-quarters ofan hour. PEACH MERINGUE. Line your pans with puff paste, till with canned peaches cut in halves, sweeten to taste; bake fifteen minutes. Mal ihe whites of eggs to a stiff froth and add to it two tablespoonfuls of sugar, for the meringue to cover the pudding. This is best eaten cold with cream, but can be served hot; it is then better without the meringue. Miss M. W. Gumming. PIES AND PUDDINGS. 79 PASTRY. Use none but best butter in pastry. A marble slab is a good things to roll out paste upon; next to this, the best article is a clean board of hard wood; have your butter cold. Make out a squicklv as possible. Pastry is always best when fresh. Bake in a moder- ate oven, and have the heat the same at the top, as at the bottom. Miss Hoge. PIE CRUST. One quart of flour, one-half pound of sweet, firm lard, one-half pound of butter, one small teacupful of ice water, one teaspoonful of salt. Work butter and lard into the flour until it is fine, add salt and the water b}- degrees. PUFF PASTE. One pound of flour, three-quarters of a pound of butter, volksof two eggs, a little salt, a teaspoonful of sugar, a little very cold (or better, ice-cold) water. Sift and \\eigh the flour and put it on a board or marble slab, sprinkle a little salt and a very little sugar over it Beat the yolks of the eggs, and then stir into them a few spoonfuls of ice-cold water; pour this slowly into the center of the flour with the left hand, working it at the same time well into the mass with the tips of the fingers of the right hand. Continue to work it. turning the fingers round and round on the board until you have a well- worked, smooth and fir.n paste. Work the butter (which should be kept some minutes in very cold water, if it is at all soft) until the moisture and salt are wiped out, and it is quite supple, care must be taken, however, to keep the butter from get- ting too soft, as in this condition it would ruin the paste. Divide it into three equal parts, spread one part as flatly and evenly as possible over half of the crust, turn the other over half it, fokling it a second tiine from right to left; roll this out, spread the second ])ortion of the butter on half of the crust, fold and roll it out as l)e- 8o PIES AND PUDDINGS, fore, repeating the same process with the third portion of the butter. The paste has now been given what they call three turns; it should be given six turns, turning and rolling paste after butter is in; however after the first three turns, or after the butter is all in, the paste should be placed on the ice, or in a cold place to remain ten or fifteen minutes between each of the last three turns, this will prevent the butter getting soft enough to penetrate the dough. Each time before the dough is folded, it should be turned half round, so as to roll it in a different direction each time, this makes the la3'ers more even. In order to turn the paste, the end may be held to the rolling-pin, then rolling the pin; the dough will fold loosely around it; the board may be sprinkled with flour, then the dough can be imrolled in the side direction; this is better than to turn it with the hands, as it should be handled as little as possible. When folded the last time, put the paste on a platter, cover and place it on the ice for half an hour, or where it may be thoroughly chilled; then roll it out immediately, or so long as it is kept in a half frozen state it may be kept for a day or two. Firm, solid butter should be selected for puft^ paste. A light crumbling butter would be verv unsuitable. PUFF PASTE. Rub half a pound of fresh lard into a pound of flour, using just enough very cold water to bind together; roll it out rather thin and spread butter over the surface; then fold the paste, turning it twice. Roll it out again, dredging the board (a marble slab is preferable) with flour; spread on more butter as before and fold it again. The same process is continued a third time, using in all a quarter of a pound of butter, which should at first be divided into three equal parts. Four cupfuls of sifted flour are a pound: one cupful of lard or butter is a half pound. Mrs. Treat. PIES AND PUDDINGS. 8l CREAM PIE. One lar^^e pint of cream, one small tcacupful of white sugar, three tahlespoonfuls of flour rubbed perfectly smooth with cream enough to moisten, one-half nutmeg and a pinch of salt. Bake with lower crust. The whites of two eggs beaten to a froth, can be added to the cream, if the cream is not rich. ' Mrs. Gage. PUMPKIN PIES. One quait of cream, one pint of stewed pumpkin, six eggs, two cupfuls of sugar, one cupful of molasses, one nutmeg grated, one tahlespoonful of ginger, two tahlespoonfuls of cinnamon, one small teaspoonful of salt, one tahlespoonful of flour, rubbed smooth with a little of the milk. Then stir the flour in the pumpkin, add the sugar, molasses, spices and salt, the eggs thoroughly beaten; the cream last. This quantity will make three pies. Mrs. Robinson. APPLE PIE. Line the sides of a baking dish with pie crust the depth of an inch. Place in the center of dish a small teacup or sauce dish, inverted, fill with tart, ripe apples cut in quarters, sprinkle with sugar, pour in a very little water, add slices of lemon and cover with crust; bake about half an hour. Miss A. Powell. MOCK CREAM PIE. One pint of sweet milk, four tahlespoonfuls of sugar, one heaping tahlespoonful of flour, rubbed smooth, yolks of two eggs beaten with the flour. Put milk and sugar on stove and let heat, then add eggs, flour a little nutmeg and stir until it thickens. Have the crust in pan, prick and bake; pour in custard. Beat whites of eggs with three tahlespoonfuls of sugar to a stiff" froth, put on top of custard and bake a delicate brown. Mrs. Gage Carhn. 82 PIES AND PUDDINGS. COCOANUT PIE. One grated cocoanut, one quart of milk, three eggs, one table- spoonful of butter, one cupful of sugar; beat yolks and sugar, add three tablespoon fuls of flour. Cook cocoanut, milk, sugar, and yolks together, then add the beaten whites of the eggs. This will make two large pies. ' Mrs. H. S. T.wlor. LEMON PIE. Juice and grated rind of two lemons, two cupfuls of boiling water, two cupfuls of sugar, one scant teacupful of butter, two eggs, two tablespoonfuls of corn starch. Wet corn starch with cold water and stir into t he boiling water, when it boils, pour over the sugar lemonand butter; when cool add the eggs. Bake with two crusts, or with a meringue on top. Mrs. a. Letson. CHOCOLATE PIE. Three-fourths of a pint of milk, four tablespoonfuls of sugar, one heaping tablespoonful of flour, rubbed smooth, yolks of two eggs beaten with flour, three tablespoonfuls of chocolate, one table spoonful of sugar. Put chocolate, sugar and a little water on stove to dissolve. Put milk and sugar on stove and let get hot. then add eggs and flour, stirring until thick. Stir in chocolate and one tea- spoonful of vanilla. Pour into pie crust which has been baked and cover custard with meringue made from whites of eggs with three tablespoonfuls of sugar. Mrs. Gafe PEACH PIE. Peel, stone, and slice the peaches; line a pie plate with a rich crust, lay in the fruit, sprinkling each layer with sugar in propor- tion to their sweetness, and small pieces of butter. If peaches are not very juicy, add a Utile water. Bake with an up'j^er crust. Miss Hoge. SAUCES FOR PUDDINGS. 83 CHERRY PIE. Line the pie-pan with with a rich crust, fill with ripe cherries ^vhich have been stoned; sprinkle well with sugar, regulating the ciuantity of sugar by their sweetness. Cover with an upper crust, and bake. Sift white sugar over the top. Eat cold. Blackberry, raspberry, and phim pics are made in the same man- ner. Miss Hoge. CUSTARD PIE. Line your pie-pans with crust. Beat four eggs with a tablespoon- ful of sugar to each egg, pour over. them one quart of scalding milk, stir and pour into the pans, grate nutmeg over the top and bake fifteen minutes. Mrs. W, Powell. SAUCES FOR PUDDINGS. HARD SAUCE. One cupful of sugar, half a cupful of butter, a little grated nutmeg, two tablespoonfuls of wine, brandy, or lemon juice. Mrs. VV. S. Robinson RAISIN SAUCE. One cupful of raisins, one-half pint of water and one-half cupful of sugar. Stir one- half hour or until tender. There should be a cupful of the syrup when cooked; add butter size of a walnut and two teaspoonfuls of flour rubbed smooth. This is nice for rice and bread puddings. Mrs. Gage 84 SAUCES FOR PUDDINGS. CUSTARD. " One pint of milk, three eggs, one cupful of sugar, pinch of salt. Bring milk to a hoil; beat eggs and sugar together, stir into the boiling milk, add the salt, flavor with vanilla. Boil until thick as cream. PLUM PUDDING SAUCE. One teaciipful of butter with one pint of powdered sugar, and one teaspoonful of flour rubbed to a cream. Pour on just before serving one-half pint of boiling water, and add flavoring. Mrs. Gage. HARD PLUM PUDDING SAUCE. One teacupful of butter with one pint of pulverized sugar rubbed to a cream, add the whites of two eggs beaten to a stiff froth, then one-half cupful of brandy. Mrs. Gage. LEMON SAUCE. One cupful of sugar, one-half cupful of water, the rind and juice of two lemons, yolks of three eggs. Boil together the sugar, lemon, and water, for twenty minutes. Beat the yolks of eggs; put the basin containing the syrup into another of boiling water. Stir the yolks into this and beat rapidly three minutes. Take oft^ the fire and continue beating for five minutes. Miss Hoge. WINE SAUCE. One cupful of butter, two cupfuls of powdered sugar, one half cupful of wine. Beat butter to a cream, add sugar gradually, and when very light, add the wine, which has been made hot. a little at a time. Place the bowl in a basin of hot water and stir for two minutes. Miss Hoge. SAl'CES FOK PUDDINGS. 85 CLEAR SAUCE. Haifa cupful ofl)iittcr, one tablespoonful of flour, two and a half cupfuls of sugar. Ruh flour and sugar together, then add the but- ter, pour a cupful of lioiling water over it, and boil until waxy, add _ then half a cupful of wine. Miss Huge. CABINET SAUCE. Yolks of three eggs whipped very light, one lemon, juice and half the grated rind, one glass of wine, one teaspoonful of cinna- mon, one cup of sugar, one tablespoonful of butter. Rul) the butter and sugar together, add yolks, lemon and spice; beat well, put in the wine, still stirring hard. Set in a saucepan of boiling water, and beat while it heats, but do not let it boil. Miss HoGE. LEMON SAUCE No. 2. One cup of sugar, butter the size of an egg, one egg, one lemon, — all the juice and half the grated rind, one teaspoonful of nutmeg three tablespoonfuls of boiling water. Cream the butter and sugar, beat in the egg whipped light; lemon and nutmeg. Beat hard ten minutes, add the boiling water a spoonful at a time. Heat zrjy hot, but do not boil. Stir constantly. Miss Hoge FOAMY SAUCE. Rub one-half cupful of butter to a cream, adding slowly one cupful of sagar, one teaspoonful of vanilla, two teaspofuifuls of wine or fruit juice. Just before serving add one-fourth cupful of boiling water. Stir well, then add white of one egg beaten to a froth and serve at once. Miss DontJE. DESSERTS. SAGO PUDDING. , Take one cupful of sago and soak a few minutes, one cupful of raisins stewed a very little, have a vessel with one quart of boilins; water, add a little salt and stir in the sago, and then the raisins with the water in which they were stewed, one cupful of sugar and a little nutmeg, dissolve a little jelly in the water before the sago is added; cook five minutes, stirring constantly. Miss Lewis. TAPIOCA PUDDING. To one cupful of tapioca take one quart of water and soak over night, the next day add two and one-half cupfuls of brown sugar bake in an oven until it thickens like tafFv — say thirty minutes, when nearly cold add one tablespoonful of vanilla. .Fresh pineapple cut in shape of dice and added when vanilla is added makes a nice change; serve with cream. Mrs. Milton Taylor. FRUIT TAPIOCA. Soak a cupful of tapioca over night; in the morning pour on a pint and a half of boiling water, two-thirds of a cupful of sugar, boil an hour or until like jelly, stir in just before taking off the fire, raspberry or strawberry jam or fresh fruit. Mrs. Innes. BAKED APPLE AND TAPIOCA. One-half cupful of tapioca soaked over night, pour on a pint of boiling water and two thirds cup of sugar, boil until the consist- ency of jelly; have half a dozen apples roasting in the oven, about fifteen minutes before they are done pour over them the tajDioca and bake for fifteen minutes. Flavor the tapioca with zest. Mrs. Benner. DESSERTS, 87 APPLE TAPIOCA. One large coftec cup tapioca soaked over night, one-quarter ])eck of apples pared and cut in small slices, then put in porcelain kettle and stewed until smooth, drain tapioca and stir in slowly, cooking until clear, stirring all the time, sugar to taste; with good cooking apples ten minutes will he sufficient, flavor with nutmeg or not. as desired; pour into molds wliich have heen dipped in cold water. Miss Matthews. CHARLOTTE RUSSE. One pint of cream whipped, one-half box of gelatine dissolved in one pint of sweet milk; before be.iting cream sweeten with one-half cupful of sugar, wh'.tes of two eggs beaten to a froth with a little sugar, add eersfs, milk and gelatine to cream, beating all the time, and flavor with vanilla, sherry wine or almond ex- tract; if almond is used be careful not to use but a little, pour in mould and put on ice, serve with whipped cream. Mrs. Gage. BABA. Sponge cake baked in turk's head pan — any recipe will do, must be drv, at least three days old; turn upside down, make in- cisions with knife, pouring into incisions rum or brandy, three tablespoonfuls to a cake; ice with any sort of icing, but ice thor- oughly , remembering that bottom of sponge cake is to be the top of Baba; on this icing put in regular rows almonds blanched and split. Baha is prettier if put 'n flat dish considerably larger than cake; fill tunnel shaped opening of cake with whipped cream, whipped very stifl', heap cream also around base of cake, over all the cream scatter candied fruits, cherries and citn)n in forms of pears and strawberries, etc. Materials needed for one large or two small cakes are: One pint of cream onj-h:ilf pound of candietl fruits, one pound ot almonds, four ouiics of ra n or sherry and as much again if desired mingled with whipped cre.im. One small cake is enough for ten people. Miss Wahdek. 88 DtSSERTS. • - ^- ^ CHARLOTTE RUSSE. Two cups flour, two cups su2^ar. four eg^gs, t.vo-thirds cup boil- itifT water (added to sugar and yolks), one teaspoonful cream of tartar, one-half teaspoonful soda, add whites beaten stiff' last: spread thinly on biscuit tins, cut in strips and fit in oval tinor paper moulds. Filling — one scant ounce of Cox's gelatine soaked in one tea cup of cold water for an hour or more, set vessel in hot water to dissolve; make a custard of one and a half cups of milk, four yolks, one tea cup of sugar, when cool add the dissolved gel- atine, then one tea cup of wine, one tea cup of sugar, then whites of four eggs beaten stiff', last one pint of rich cream, flavor with vanilla. Congeals best on ice. Miss Matthews. SPANISH CREAM. One quart of milk, yellows of three eggs, one-half cupful of sugar, one-half box of gelatine, put milk and gelatine together on top of stove and let get scalding hot, beat eggs and sugar together until light and add to milk, leave on stove five minutes, turn into a mould after adding one teaspoonful of vanilla. Serve with whipped cream. Miss Robinson. APPLE SNOW. Pare, core and bring to a boil in as little water as possible six tart apples, cool, strain, beat well and add the whipped whites of three eggs, sweeten to taste, beat fifteen minutes, flavor with lemon juice and serve with whipped cream. Mrs. Hoge. ORANGE CREAM. Juice of six oranges, quarter pound of sugar, one pint of boiling wafter and hix eggs; beat the yolks, add sugar, orange juice and water, stir over the fire until it thickens, pour in a mould and when cool put on the top the beaten whites of two eggs, sweetened and flavored with a little of the rind. Miss Hoge. DESSERTS. 89 AMERICAN MERINGUE. On^ quart of milk, ^olks of three eggs, one-half cupful of sugar, one-half hox of gelatine; put inilk and gelatine on the stove and let get scalding hot, beat eggs and sugar until light and add to milk; leave on stove tive minutes and flavor with one-half cupful of sugar put in a small frying pan and stirred over the fire until the sugar turns liquid and begins to smoke; then add to hot mixture, turn into a mould and (when cold) serve with red raspberry jam and whipped cream. Miss Robinson. LEMON SPONGE. The juice of four lemons, four eggs, one cupful of sugar, one- third box of gelatine, one pint cold water; soak the gelatine two hours in half a cupful of the water, squeeze the lemons and strain the juice on the sugar, beat the yolks of the eggs and mix them with the remainder of the water; add the sugar and lemon to this and cook in the double boiler until it begins to thicken, then add the gelatine; strain this into a tin basin, which place in a pan of ice water, beat with a whisk occasionally until it has cooled but not hardened; now add the unbeaten whites of the eggs, and beat all the time until the mixture begins to thicken; remember that the whites of the eggs must be added as soon as the mixture cools, which should be in about eight minutes; pour at once into moulds which have previously been wet with cold water, serve with cream and sugar. WHITE JELLY. Put on to boil in a water bath one pint of sweet milk, new is the best. When scalding hot add to it one ounce of Cox's gelatine which has soaked one hour in a coffee cupful of water. Stiruntd dissolved, then add one tablespoonful of sugar and flavor with vanilla, sherry, or sherry and rum mi'ccd. Turn into a mould. Miss. E. Warder. 90 DESSERTS. PEACH CUSTARD. Pare, and cut in quarters one dozen fine, ripe peaches, sprinkle with four tablespoonfuls of sugar. Let them stand about five minutes on ice. Put the peaches in a glass dish, and pour over a rich custard. Set on ice until ready to serve. Miss Hoge ORANGE SPONGE. Make orange sponge the same as lemon, using a small pint of water and the juice of six large oranges. FROZEN WHIPPED CREAM. Sweeten the cream and flavor with zest\ whip very stiff, then freeze. Mrs H. S. Taylor. SARATOGA ITALIAN CREAIV^, One ounce of gelatine soaked in a little water two hours, then melted; strain and let stand until nearly cold. One pint of the best cream put in a deep dish with the juice of two lemons, two oranges and part of the grated rind, two glasses of sherry wine, three- fourths pound of powdered sugar. The cream must be well whip- ped, then slowly add wine, sugar and gelatine. Turn in mould and when cold serve with whipped cream. Miss Philips. ORANGE JELLY. Two-thirds of an ounce of gelatine covered with one-half pint of cold water, and let dissolve. Add three cupfuls of sugar, the juice of four lemons and the juice of four or six oranges. Peel and slice the four oranges and line glass dish. Then strain jelly, after adding one pint of boiling water, over the sliced oranges. To make wine jelly add one-half pint of wine to recipe, omitting the sliced oranges. Mrs. Merrill Miller. DESSERTS. 91 WINE JELLY. Three cupfuls of sugar, one of cold water, one pint of sherry, one package of gelatine, h»ice of tv\o lemons, one quart of hoiling water, add wine, lemon juice, and sugar. Pour into a mould that has previously been wet with cold water. Malaga grapes and sliced oranges mixed through the jelly, add to the taste and looks. Miss Hoge. RUSSIA CREAM. One quart of milk, fo^r eggs, one-half box of gelatine, one tea- cupful of sugar. Pour half the milk over the gelatine, set in the oven to dissolve. When dissolved add sugar, put in a sauce-pan of hot water, and let it come to a boil. Beat the yolks and add to the other pint of milk, add to the boiling milk. Set away to cool. Stir in the beaten whites when almost cool, flavor, and pour in moulds. Miss Hedges. ORANGE SOUFFLE. Four oranges cut in pieces, two-thirds of a cupful of white sugar sprinkled over them, yolks of three eggs, one tablespoonful of corn starch, one pint of sweet milk made into a custard, and when cool pour over the oranges. The whites of the eggs beaten with one cup of sugar, spread over all and brown in the oven, Mrs. Leighton. PINEAPPLE CREAM. One pint of canned pineapple, one teacup of sugar, one pint of cream, one-half box of gelatine, one- half cup of cold water. Dis- solve the gelatine in the water. Chop the pineapple fine, put it on the sJove with the sugar; simmer twenty minutes; add the gelatine and strain. Beat until it begins to thicken, add the cream which has been whipped to a froth. When all mixed pour into a mould to harden. Miss Thomson. 92 DESSERTS. BANANA FLOAT. Take one box of Cox's gelatine and dissolve in one cup of cold water. Three pints of rich sweet niilk. two and a half ciipf^ of of sugar. Boil and when boiled dip out as much as will finish dissolving the gelatine. When all is dissolved, pour in the rest of the milk and boil ten minutes. When cold but not stiff, stir in six bananas, which have been previously cut up with a silver fork. Mix well and set on ice, or in a cool place. Anhour before serv- ing, take a quart of rich cream, whip stiff, flavor and sweeten to taste, and pour around the above mixture. Miss Julia Ayers. FLOAT. One quart of milk, one pint of cream, ten eggs, four tablespoon- fuls of sugar, teaspoonful of flavoring, whites of eggs beaten to n stiff froth; slightly cooked in scalding milk, and kept in cdol place till time for using. Custard of the well beaten yolks, sugar, cream and milk allowed to come to a boil, flavor when cold. Mrs. Thomson. FIG PUDDING. One-half pound of figs, one-half pound of bread crumbs, six ounces of moist sugar (wet the sugar before weighing), six ounces beef suet, two eggs, a little nutmeg, a cup of milk, figs and sugar to be chopped very fine, mix all together and steam in mould or steamer two hours; serve with sauce. Mrs. T. J. Cantwell. FROZEN APRICOTS. One can of apricots, three-fourths of a pint of sugar, a quart of water, a pint of cream after it is whipped; cut the apricots in small pieces, add the sugar and water, and freeze, when partially fiozen add the cream; use only the peeled apricots. Mrs. Innes. .DESSERTS. 93 SNOW PUDDING. Dissolve one- fourth box of <;elatine in onc-h:ilf cupful of cold water about an hour, then fill up the cup with boilintij water to dissolve thorouiihly. put the whites of three ego^s into a big bowl but do not beat, add to them the juice of one lemon, two scant cupfuls of su handfulsot" peach leaves; boil three hours, stirring olte:i. Put onions, cloves, allspice and pepper, with the torn itoes at first Put in the mustard while cooking before straining; after it is strained, add the vinegar and a little cajenne pepper. Boil until thick as desired (about two hours). Mrs. IIoge. 126 CANDIES. SWEET TOMATO CATSUP. To eighteen pounds of tomatoes, after having heen put through the sieve, take eight pounds of sugar, one quart of vinegar, more if desired, three tablespoonfuls of pepper, three tablespoonfuls of salt, three tablespoonfuls of ginger, three tablespoonfuls of cloves, eight tablespoonfuls of cinnamon. Cook to proper consistency. Mrs. Thomson. TOMATO CATSUP. To one-half bushel of ripe tomatoes, (it is best to skin them) add one small handful of peach leaves, six chopped onions, one- half ounce of whole cloves. Boil these together until the tomatoes are well cooked; rub through a sieve fine enough to retain the seeds. Boil down until quite thick, stirring all the time to keep from burning; then add two quarts of strong cider vinegar, one ounce ground allspice, one nutmeg, one pint of light brown sugar, one-half teacupful of salt, one ounce of ground mustard, on§-half ounce of ground black pepper, one ounce of cinnamon, one drachm of cayenne pepper. Boil half an hour after the spices are in. If you want red catsup leave out the dark spices. Mrs. Philips. CANDIES. BUTTER SCOTCH. One cup of brown sugar, one half cup of water, one teaspoore- ful of vinegar, piece of butter size of a walnut. Boil twenty minutes. Flavor if desired. CHOCOLATE. Mold the cream into cone shape and with a fork dip into melt- ed chocolate, using Fry's chocolate. Miss Shingle. CANDIES. 127 CREAM CANDY. Two cupfuls of sugar and one-half cupful of milk stirred to- gether. When dissolved, boil ten minutes. Take from fire and beat to a cream, flavor to t^fste. Add chopped nuts if you wish. Mrs. Swartz. ICE CREAM CANDY. Three cups of white sugar; one-half cup of vinegar; one-half cup of water; butter size of an egg. Boil until it will harden when dipped in cold water. Pour on buttered plates, when cold enough to handle, pull until white, then cut into sticks. Do not stir while boiling. Mrs. Swartz. CHOCOLATE CREAMS. To one quart of water, one and a half tablespoonfuls of arrow- root, and two cups of sugar. Boil eight minutes, add one tea- spoonful of vanilla. Take oft^ the stove, beat it fifteen minutes, or until it creams. Melt one-half sack of Fry's chocolate and roll the creams in it. ORANGE DROPS. Grate the rind of one orange and squeeze the juice taking care to reject the seeds; add to this a pinch of tartaric acid, then stir in •confectioners" sugar until it is stiff enough to form into small balls the size of small marble. Lemon juice can be used instead of orange, then leave out the tartaric acid. Miss Robinson. FRENCH VANILLA CREAN. Break into a bowl the white of one or more eggs, as the quantity you wish to make will require, add to it an equal quan- tity of cold water, then stir in confectioners' sugar until you have it stiff enough to mould into shape with the fingers; flavor with vanilla. This is the foundation for all French creams. Add any "kind of fruits or nuts, form into shapes and lay on buttered plates. Miss Shin(;i. I 38 MISCELLANEOUS. COCOANUT BALLS. Mix tlie cream not quite so mtiff as for other candied, then mix the cocoaniit thoroughly throu-^h the cream and mould into balls. Dates filled with cream m ike a very pretty and nice candy. English walnuts, almonds and figs can be used in many differ- ent ways. MOLASSES CANDY. One quart of molasses; one-half cup of butter, one-half cup of sugar. Boil fast, and when done stir in half a teaspoonful offoda just before taking from the fire. Miss Hedges. MISCELLANEOUS. SALTED ALMONDS. Blanch one cupful of almonds. When cold put one table- spoonful of salad oil or melted butter on the almonds and let stand one hour, then sprinkle with one tablespoonful of salt. Put them into a bright baking pan in a moderate oven, and cook them with an occasional stirring, until they are a delicate brown, about twenty minutes. Peanuts can be treated in the same way. Miss Robinson. TO BLANCH ALMONDS. Shell the nuts, pour boiling water over them; let them stand in the water a minute, and then throw them into cold water. Rub between the hands. ZEST. Rub loaf sugar over the surface of the lemon or orange. The friction breaks the oil- ducts, and the sugar absorbs the oil. The sugar should then be pounded fine, or it can be melted. MISCELLANEOUS. I29 The Cook's Table of Weights and Measures. I quart of sifted flour equals i ft. 1 quart of powdered sugrar equals i ft. 7 oz. I quart of granulated suj^ar equals i ft. 9 oz. I pint of closely packed butter equals i ft. Butter size of an egg equals about 2 oz. 10 eggs equal i ft. 3 cupfuls of sugar equal i ft. 5 cupfuls of sifted flour equal i ft. 1 heaping tablespoonful equals 1-6 gill. 4 gills equal i pint. 2 pints equal i quart. 4 quarts equal i gallon. TO CHOP SUET. Sprinkle flour over it while chopping, which will prevent the pieces from adhering. TO SEED RAISINS. Sprinkle flour over the raisins, or pour boiling water over them when seeding. TO MAKE ROUX. Roux is a mixture of flour and butter cooked. It is better for soups and sauces when cooked. When the butter is brought to the boiling point, the sifted flour is sprinkled in; mix well over the fire until the flour is well cooked. Parsley and mint can be dried and kept for use. MADE MUSTARD. Haifa pound of mustard; pour boiling water on it until you can rub smooth; add one teaspoonful of salt, one tablespoonful each of sugar, and of melted butter or olive oil. Thin with vinegar. Mrs. Robinson. 130 MISCELLANEOUS. TO CRSYTALIZE FRUIT. Make a syrup of sugar and water, boil until clear and waxy, dip in Malaga grapes, segments of oranges, or fresh strawberries. Keep in a cold place. Miss Hoge. CHEESE STRAWS. The following is said to be a genuine, original recipe for the cheese straws that are now a fashionable delicacy at dinner parties; take two ounces of the best pastry flour, and mix in a little pepper and salt, together with just a dust of cayenne pepper, rub in two ounces of butter, as for pie crust, and when these are thoroughly incorporated, add two ounces of grated cheese, (Parmesan, pre- ferably, but any dry, strong sort will do). Work the mixture to a smooth paste with the yolk of an egg; should there not be sufficient moisture in the yolk of one egg. use part of another or a very little lemon juice, but on no account add water, which has a tendency to make the paste tough. Work the paste until it is smooth and stiff, and roll it out until about an eighth of an inch thick, then cut into straws about five inches long and a quarter of an inch wide. SOUTH AMERICAN MARMALADE. Take one dozen sour oranges. Cut the rind into quarters and peel off; scrape all the white from' the rind, cover with cold water and boil till tender. Scrape the skin and seeds from inner pulp; when the rind is tender, cut into thin shreds and mis with juice and pulp. Add to each pint of the mixture, ©■ne pound of gran- ulated sugar. Boil steadily thirty minutes. Mr&. Ryder. CORNED BEEF, To one hundred pounds of beef, fotrr and a half pounds of salt,. four gallons of water,, two and a half pounds of brown sugar, one ounce of saltpetre. Boil and sk'wn; when perfectly cool, pour carefully over the ni«a,t. Mrs. Russell. THINGS WORTH KNOWING. I3I FOR CURING HAM, Eig^ht pounds of salt, two pounds of brown sugar, three ounces of soda, two ounces of saltpetre. Make brine and pour over the meat. This amount is for one hundred pounds of meat. TO KEEP CIDER. Place your barrel on the side, bung-hole at the top; make a bag of a piece of unbleached muslin half a yard long and two inches wide; push the bag through the hole and pour into it, with a funnel, eight ounces of powdered mustard, two ounces of prepared chalk, and two ounces of salt This is sufficient for forty gallons of cider, and should be kept tightly closed. Rack off cider, into clean barrel before adding mixture. Mr. Snyder. THINGS WORTH KNOWING. Disinfectant. — Five gallons of rain water, one-eighth ounce nitrate of lead, one-half ounce of common salt. Mix thoroughly. Good and cheap. Mr. Fred Day. Furniture Polish.— Take equal parts of olive oil, turpentine and vinegar. Apply with woolen cloth. Mrs. Snyder. Floor Polish.— To a pint of linseed oil, pint of turpentine, and generous half pound of parafine melted with the oil, when removed from the fire add turpentine. This is rubbed at once upon the floor with woolen cloths and polished with woolen cloths or brush. In cold weather set the pan in a pail of hot water. Wash or destroy the cloths that are used as they are combustible. Mrs. H. O. H. THINGS WORTH KNOWING. Furniture Wash. -One third each of alcohol or ammonia, turpentine and linseed oil. Apply with flannel cloth and polish with dry flannel. Mrs. Shingle. Furniture Wash.— One and a half ounces of alcohol, one-half ounce of muriatic acid eight ounces of linseed oil, one-half pint of the best vinegar, one and a half ounces of butter of antimony. Mix, putting in vinegar last. Apply with flannel cloth and polish with dry flannel. Mrs. Shingle. Stove Polish. — One pint of asphaltum,one quart of turpentine, one ounce tincture of benzine. Mix with stove polish. Mrs. Shingle. Kettles are cleansed of onion and other odors by dissolving a teaspoonful of pearlash or saleratus in water and washing them with it. If you put a piece of bread on the top of your knife when peel- ing onions, they will not affect your eyes, or if you peel onions under water your eyes will not cry. To remove grass stains from white goods, wet with water, rub in some soft soap and as much baking soda as will adhere, let stand half an houi', wash out in the usual manner and the stain will be gone. Put camphor gum with your silver ware, and it will never tarnish as long as the gum is there. To drive away the little red ants sprinkle borax on the shelves. Rub kerosene over rusted stoves once or twice during the summer. To remove grease spots, rub magnesia on the spots, cover with two thicknesses of brown or blotting paper and apply a warm iron. If an egg is clear and golden in appearance when held to the light it is good, if dark or spotted it is bad. THINGS WORTH KNOWING. I33 If tlie snucefian in which milk is to be boiled , should first be nioistcMied with water it will prevent the milk from burning. To clean paint, dip a flannel cloth into warm soapsuds, then in powdered whiting, rubofl'the paint and rinse with clean water. To remove paint from window frames, dissolve soda in hot water, wash the glass with it, and in half an hour rub the paint oiY with a dry cloth. Beat carpets on the wrong side first, then on the right, after wdiich spots may be removed with a tablespoonful of ammonia in a quart of warm soft water. Iron rust can be removed from clothes by rubbing with lemon juice and laying in the sun. To clean bottles, put into them fine coals, shake well either with or without water. Charcoal left in a bottle for a little time will take away disagreeable odors. To polish tin use whiting which has been moistened with ammonia. Brass Polish.— Rotten stone moistened with turpentine and applied with a flannel cloth will brighten brass quickly, rub br'.-skly. To clean straw matting, wash with weak salt watei'. To remove rust from stove or pipe, rub over with a very bttle linseed oil. Build a slow fire in it to dry, then blacken with good polish. Hartshorn will restore coloi"s taken out by acids. Sunshine on mirrors will injure th-eir lustre, therefore do not bang opposite a door or window. To remove blood stains, they can be removed from an article you do not care to wash by applying a thick paste of st.irch and cold water. Place in the sun and rub oft' in two hours; if the stainhas •not entirely disappeared, repeat the process 134 DINNER-GIVING. A piece of dry bread put into a small bag and^placed in the|mid- die of your stewpan, in which onions or cabbage are being boiled, will absorb the strong flavor. To remove ink from carpets, absorb as much as possible with a cloth, cover the spot thickly with salt, in a day or two the stain will disappear. To Mend China.— This is a very old English receipt: Take a very thick solution of gum arabic in water and stir intoJ|it plaster of paris until the mixture bechmes of the proper consistency. Apply it with a brush to the fractured edges of the china and stick theiTi together. In three days the articles cannot be broken in the same place. DINNER-GIVING. A Few Suggestions on Dinner-Giving. Small cheer and great welcome makes a merry feast. — Comedy of Errors. — All human history attests That happiness for man — the hungry sinner — Since Eve ate apples, must depend on dinners! — Don Juan. Invitations for very formal dinners are sent one to two weeks in advance, for informal dinners any time within a week is usually customary. Invitations should be answered as soon as they are received. After having accepted a dinner invitation, let nothing interfere with your going except illness, and when that is the case, send ark immediate note to the hostess that she may fill your place. The hours generally selected for dinners are six, seven, and eight o'clock. Extreme punctuality on these occasions is to be ob- DINNKR-GIVING. I35 served. A hostess is never required to wait over fifteen minutes for a tardy guest. One should alw^ays remember that a ceremonious dinner is the highest social compliment and should be met in a formal manner. When inviting friends who are visitors in a household where you have but slight acquaintance always include some member or members of the family in your invitations. Visits should be made soon after a dinner party by all who have been invited whether the invitation was accepted or declined. It is a subject for consideration in selecting guests for a dinner party, as one is always anxious to throw agreeable and congenial people together. Good talkers are an important feature, as the charm of an otherwise successful dinner has been destroyed by dragging. A great deal depends on the seating of the guests. In the hall should be a tray of cards with the name of gentlemen and the lady whom he is to take in to dinner. On entering the drawing room the lady precedes, not taking her husband's arm . After the an ival of the last guest, dinner should be announced, the host leading the way w^ith the lady who is the honored guest, seating her on his right, the hostess following last, with the gentleman she wishes to honor, who is seated on her right. Each season brings its changes in the arrangement of dinner tables so there is no imiform style. A thick baize or cotton flannel under the table cloth (for all tneals) is a necessity, it prevents noise, the finest table linen looking comparatively thin without its use. Do not starch napkins. Table damask should be white and perfectly fresh, colored linen is permissible only for breakfast and tea. Flowers are usually the chief decoration of the table; the m^st artistic effect obtained is in employing one color; flowers out of season are a costly luxury, as lilies of the valley in October and clover in January. The flat basket of flowers is not now popular, the high desgns in cut glass and china are preferred. Low cut glass dishes for 136 DINXER-GIVING. boil bons and candied fruits, china or glass candlesticks with colored shades for candles are the usual decorations. It is a very pretty welcome to see a bunch of flowers at each lady's plate, a boutonniere for the gentlemen; with these, dinner favors are frequently given, simple or very costly according to one's purse. Chairs should be of equal height at the table. Avoid crowding guests, it destroys comfort and detracts from the enjoyment. Water and wine glasses should be carefully observed by servants, so as to .be refilled as required, but the over filling of them should be carefully avoided. One is at liberty to refuse a dish passed, and any course that is placed before you. Service a la Riisse, is to prepare each course out of sight of the guests. This may be done by tiie servants handing each course previously arranged at side tables. Nothing is seen upon the dinner table except silver, glass and decorations. In this method of serving a dinner, vegetables or any accompaniment of a course are never to be passed from guest to guest, but should be put upon the plate before hand and then placed before the guest. The ex- ceptions to this rule are in the serving of dessert, ices or creams, with cake. The latter are handed to guests as soon as the course is placed before them, and are afterwards placed upon the dinner table. Servants begin passing dishes to the guest at the right hand of host, each one being served in turn, no distinction being made further than at comnencement. For each course the servants should place a plate before each guest. The tray is held low for the convenience of the guests in helping them- selves to what is passed. If there is but one servant in waiting the silver on each plate after a course should be removed first as it saves time. Care should be taken that servants move as noise- lessly as possible, unnecesary noise in handling silver and glass to be avoided. Servants should never seem to notice the conversa- tion of people at the table. No accident at table should disturb the lady of the house. If her rare china and glass should be broken before her she mast not seem to be aware of it, as unconsciously DINNER-GIVING. I37 her teelini^s are comm iiiicatetl to her fi;-iiests. All directions al)()iit servinij should be ex|)licitly explained beforehand, so that unnec- essary interchantje of looks and words between mistress and serv- ants may be avoided. Written directions for the order of courses (for any formil meal) should be tacked up in kitchen and pantry. Somi waitino^ miids are as thoroughly trained as butler or footman. A mistress of a house should always be capable of teaching^ her servants how to lay a table and wait upon it properly. Where there is only a maid servant for waiting the mistress Uiakes all necessary arrangements, [n a we ilthy family one will find a biitler and footman. In this country frequently a footman is erroneously called waiter, the latter being the name for a hotel dining room servant — not a private one. Menus should be provided for elaborate dinners, one being placed by each plate. Guests are thus enabled to partake more or less freely of dishes cJumn a son gout. Menus are of many fanci- ful and unique designs. It is perfectly proper for them to be taken by guests upon leaving the table as mementos of the occa- sion. The hostess gives the signal for leaving the tal:)le. the guests passing from the dining room in the order they are seated, without precedence. The wish that the gentlemen should remain at the table to smoke is shown by the cigars being handed whilst guests are at the dinner table, otherwise the host provides cigars in his library or smoking room. Never play with food or handle unnecessarily the glass and silver at your plate Flowers should not be put upon the table long before dinner is served as they are apt to be wilted by the heat. A carafe should be put on the table fresh from the ice chest. When a lady removes her gloves for a dinner it should be done as soon as she is seated. One of the latest fashions for very cere- monious dinners is not to remove the sfloves. MENUS. MENUS FOR BREAKFAST. The hours for a formal breakfast are from nine to twelve o'clock. SPRING. Sliced Oranges. Broiled Shad; Sliced Cucumbers. Saratoga Potatoes. Fried Chicken; Cream Sauce. French Peas. Omelet; Radishes. Rolls. Waffles; Maple Syrup. Tea; Coffee. SUMMER. Strawberries. Stewed Sweet breads; Cream Sauce. Minced Potatoes with Parsley. Broiled Chicken. Green Peas; Rolls. Frozen Peaches; Whipped Cream. Tea; Coffee. Nutmeg Melon. Fried Oysters; Celery Sauce- Rolls. Broiled Tenderloin Steak, MENUS. 139 Mushroom Sauce. Fried Sweet Potatoes; Muffins. French Omelet; Buttered Toast. Rice Griddle Cakes; Maple Syrup. Tea; Coffee. WINTER. Baked Apples; Whipped Cream. Fried Smelts; Tartar Sauce. Milk Biscuit. Breaded Mutton Chops. Tomato Sauce. Escaloped Potatoes; Drop Biscuit. Eggs in Paper Cases; French Toast. Buckwheat Cakes; Maple Syrup. Chocolate; Coffee: LUNCHEON. The hours for a formal lunch are from one until half past two o'clock. Oysters on the Half Shell. Bouillon. Baked Crabs. Stewed Sweet breads; Green Peas. Maryland Biscuit. Chocolate. Claret Punch in Lemon Skins. Chicken Croquettes; Cream Potatoes. Quick Biscuit; Currant Jelly. Oyster Pate. Celery Salad; Cheese Sandwiches. Olives. Frozen Apricots; Cake. Fruit; Nuts; Coffee. Ask your Grocer for the famous GOLDEN FLEECE FLOUR This flour needs no recommencU^tion other than that thousands of families use it daily. If your grocer has not a supply he may ol)tain it from the mill for you. We guarantee sweet, white, moist i)reatl all the year round. WARDER & BARNETT, SPRINGFIELD, OHIO. CHARLES WENDT, Agent for "Golden Fleece," KENTON, OHIO. REFINED CORN STARCH FOR FOOD PURPOSES, Made by GEORGE FOX STARGH COMPANY, CINCINNATI, OHIO. ABSOLUTELY PURE. Use no other. See that the "Fox's Head" is on every package, as there are many imitations of this famous starch. A honsp wliich stands as it wore in the street, which is not soiiarated ei'hcr liy a heiljre or fence from the i)uhlic thoroujrhfarc. is wanting, in niy oi>inion, in one of the important elements of a true home,— Boston Transcript. CHAMPION IRON FENCE COMPANY, KENTON, OHIO. The Urmi Iron Fence and llailinii: Works in the United States. rjil r I I I I I I I I I I I SPECIALTIES: Iron Stairs and Jail Work, Builders and Ornamental Iron Work , And the only manufacturers of Malleable Iron Cresting, guar- anteed against breakage, Also manufacturers of the Celebrated Ohio Champion Iron Force and Lift Pumps. In Europe the feeling that the first essential of a refined home is privacy is carried rather too far, for tlie high walls with which gentlemen's houses are so often siirroMnnt I believe the pt i icipal is a right one.— Hoston Transcript. An Iron Fence is an Essentia! of a Refined horn 3. Send for [66-page catalogue. It has been wisely said that a well cook meal "civilize the wildest of men." Among the many things needed to prepare a well cooked meal none is more necessary than a good cook- ing stove. We present a cut of the famous JEWETTS WOOD GOOK STOVE, These stoves are made from the very best material, and for elegance of design, and good cooking and baking qualities cannot be surpassed by any stove made. You will find these stoves on sale at the popular Hard- ware Store of ROBINSON & SPELMAN, Who carry a full line of Cook Stoves, Heating Stoves. Gasoline Stoves, Stove Furniture, and a full line of House Furnishing Hardware. East of First National Bank KENTON, OHIO. GANTWiELL & BINGKLEY GENERAL HARDWARE, PAINTS, OILS, GLASS. SASH, DOORS, BLINDS, SCREEN DOORS. ETC. GARDEN HOSE, LAWN MOWERS. SIL\'ERPLATED KNIVES, FORKS ^: SFOCNS. And evervthing kept in a fiist-class hardware store. AGRIGULTURAL IMPLEMENTS, Cf all l^i3:id.s. BUGGIES AND CARRIAGES. Pipe and Fittings for Natural Gas a Specialty West Side Square, KENTON, 0. J. S. FRY & SONS, BRISTOL, ENGLATiD, Manufacturers of Hicrhest Grade CHOCOLATE & COCOA PREPARATIONS FRY'S PURE CHOCOLATE, Half pound cakes, each wrapped separately, uneqjljaled for ALL DOMESTIC PURPOSES, making cake and candy, or anything in which Chocolate is vised, and as a beverage. P"or sale by leading retail grocers and at wholesale by AUSTIN, NICHOLS & CO., Importers and Wholesale Grocers, NEW YORK. Happy Thought Soap Excells all others for the Laundry. It is pure, full weight, and can always be relied upon for its cleansing qualities. GLORY SOAP Has no equal for Toilet purposes or the Bath. It is ab- solutely free from all impurities. Nicely per- fumed, and leaves the skin soft and smooth and in a perfect healing condition. Buy NOiir household goods at the FIVE AND TEN CENT STORE. Whore you pan find everything in TINWARE, GLASSWARE, Q.UEENSWARE & KITCHEN UTENSILS Of all I inds at one-half the )irices charged Iiy other stores. 5 & 10 CENT STOPE, East Side Square, KENT ON, OHIO. FOR THE BEST LINE OF STAPLE AND FANCY GROCERIES, Fruits, Vegetables and Canned Goods, CALL ON J. A. MATTLER, North Side Square, Kenton, Ohio. For an entire outfit for the kitchen, in the way of Stoves, Dishes of all kinds, Knives, Forks, Shoe Brushes, And anything in the house furnishing line can be had at one place and the only place in Kenton is at C. C. BIDDLE'S. East Side Public Square. Ike Weston. Ed. Cranston. The Old Reliables WESTON BROTHERS & CO., GROCERS, West Franklin Strset, KENTON, OHIO Oysters and Fruit in Season. Good Goods, Large Stock, Fair Dealing. Kenton National Bank, Kenton- Ohio. Capital, $135,000.00 Surplus, $10,000,00 Depositors Furnished witli Safety Deposit Boxes. OFFICERS : A. LETSON, Pres. HUGH L. RUNKLE, Cashier. N. AHLEFELD, V. Pres. JAS. H. ALLEN, Ass't, Cas'r. DIRECTORS: A. LETSON, N. AHLEFELD, JAMES YOUNG, Wm. YOUNG, D. W. SULLIVAN, J. M. WHITE. CORR.ESPONDENTS: New York— American Exchange National Bank; Western National Bank. Philadelphia— Penn National Bank. Cincinnati — First National Bank; Third National Bank. Cleveland— Ohio National Bank, 1ST NATIONAL BANK OF KENTON, KENTON, OHIO. OFFICERS: S. L. HOGE, Pres., H. W. GRAMLICH, Cashier. J. S. RICE, V. Pres. H. BORN, Jr,, Ass't Cashier. Prompt attention given to Collections. Exchange furnished on all parts of the world. METELLUS THOMSON, DRY GOODS, KZEn^TTOlST, - OHIO. A LARGE STOCK OF Dress Goods and Silks, NEW GOODS RECEIVED DAILY. A force of seventeen Experienced Safesmen and Salesladies always ready to Show Goods. Your early attendance at our counters solicited. METELLUS THOMSON, DRY GOODS, One Price, C. O. D. - KENTON, OHIO. >v\ ^V Vf, ^/ Hk!?^^' ^iH ^r?: ■If ^^^s? ».>^' >< ;^^*tt: ^'# ^.^ >f^V ^- ^J^^kA7\v>--^;vmU;^