V* .» •i" fiO"' I-*-" . V^ ' • • • J^y ^<^> ,' *"" «-i°X» ?^~ . V • >''* Ay "o. • '^6 oV ^ * » ( 1 "■«., ./..>;,^->o ./.-^i-.^v ./.•>;^->o. w** ■ '^o. .^^ ''^. % • * " f ^oV .^^ "^^ .^^ '^o^ '^/''•'•'*' .■^ . « o ^ -O- RECIPE FOR SMOOTH TRAVELING TAKE ANY OF THE TRANSCONTINENTAL LINES VIA ST. PAUL, MINNEAPOLIS OR DULUTH THEN ADD SUPERB PULLMAN BUFFET SLEEPERS ARE RUN BETWEEN MINNEAPOLIS. ST. PAUL. SIOUX CITY. OMAHA AND KANSAS CITY EVERY NIGHT IN THE YEAR ON THROUGH EXPRESS TRAINS NOS. 1 AND 2 IHE NORTHWESTERN UNE [C. ST. P. M. &. O. RY] THIS IS THE LINE THAT RUNS THE PRIVATE COMPARTMENT CARS SO MUCH ADMIRED BY THE LADIES 3 Three First- Class Trains Leave Minneapolis and St. Paul for Cliicag-o on Arrival of Trains From, the West 3 THE NEW EQUIPMENT OF THE NORTHWESTERN LINE WHICH HAS RECENTLY BEEN ADDED TO THEIR THREE ST. PAUL AND CHICAGO TRAINS HAS WITHOUT DOUBT MADE THIS THE FINEST IN AMERICA. T. W. TEASDALE, General Passenger Agent, ST. PAUL, MINN. W. H. MEAD, F. W. PARKER, General Agent, Puget Sound Agent. 248 Washington Street, 601 First Avenue, Portland, Oregon. Seattle, Wash. MR5. RORER'S Philadelphia Cook Book A MANUAL OF . . . HOME ECONOMIES . . . BY HRS. 5. T. RORER Author of Hot Weather Dishes, Canning and Preserving, etc. ; Editor of " Household News"; Principal of Philadelphia Cooking School; Lecturer before the Univer.^ity of Pensylvania. PUBLISHED BY ARNOLD AND COMPANY PHILADELPHIA HOUSEHOLD NEWS Mrs. Rorer's Month'y Magazine Contains New Menus foi- evei-y day in the month, with instructions how to prepare the dishes : : : : : Answers to Inquirers on all houseliold affairs: Simple Menus for those of limited means : : : : : rirs. Rorer Writes Exclusively for This flagazine SUBSCRIPTION PRICE, ONE DOLLAR A YEAR HOUSEHOLD NEWS COMPANY, LIMITED 420 Liberty Street, Philadelphia Patronize Our Advertisers. ^ ::::^GROGERIES HEMPHILL, LOVE & CO., TELEPHONE PIKE 34 417 PIKE ST. We carry a full line of choice Groceries and would call your attention to our best goods rather than a cheap line which is always dear at any price. We have everything nice to fill the recipies in this book for making cakes, etc. Our Butter and Eggs are fresh. Give us a trial order and we will fulfill our promises. Goods delivered promptly. HEMPHILL, LOVE &. CO., TELEPHONE PIKE 34 417 PIKE STREET SEHTTLiE, - - UJHSHiriGTON- jewelry clocks watches —spectacles, etc.— silverware Diamonds umbrellas W. W. HOUGHTON FINE WmXH AND JCWCLRN' RCPaiRING AND CNGRAVINd. 704 FIRST AVENUE, - SEATTLE, WASH. The King of Coffees Grown on the Island of Borneo surpasses the best Mocha and Java Blend, as cream is better than skim milk to use with coffee. We are Sule agent for this coffee in Washington. Roasted daily and ground to order. A trial will convince you that you never had such a rich cup of coffee. J. ^W. HUGHES TEA AND COFPKE IMPORTER 821 SECONC AYE. - - SEATTLE, WASH. (ttiobci Steam Haunbrv) ^ ''•^■^ CARPET CLEANING WORKS. LACE CURTAINS AND FAMILY WORK A SPECIALTY. rWE GUARANTEE ALL WORK= W. R. ]V[cGUTGHlN, Proprietor. TELEPHONE UNION 36. RAUTMAN BROS. Plumbing and Hot Water Heating ESTINIATES FURNISHED ON APPLICATION. ALL JOBBING PROMPTLY ATTENDED TO. IIOI THIRD AVENUE, - - - SEATTLE, WASH. TELEPHONE BUFF 471. E DONT COOK BUT WE DO SELL GL_iOTH:iN'a FOR MEN AND BOYS CHEAP. J. REDELSHEIMER & CO. .'^ucce.swors to Hyams, Pauson & Co. THE PROGRESSIVyE HOUSEWIFE Can appreciate the value of an article wheltier it be a piece of kitchen utility or parlor decoration. We reach for the intelligent buyer, one wlio can appreciate a vast variety and extensiveness of selection. If it's something you need for the house see us about it. A metropolitan stock and small prices always should win your trade. STANDARD FURNITURE CO. (Inc.) NEW YORK BLOCK. CfllRPETS, Df^APEHlES, I^UGS, MATTHMOS "What we say we do. we do do." H HOME PRODUCT pflTE|4T E XGEIiLiEHT AND j^ OVELiTY "A" p iiOUt^ MANUFACTURED BY NOVELTY M I LL CO. SEflTTbE, WASH. We Carry^ ROGER & QALLIET'S and PINAUD'S PERFUHES, TOILET WATERS AND TOILET POWDERS SMITH & KENNEDY Prescription Druggists. Second Ave. and James St., Butler Bik. FREE DELIVERY TELEPHONE MAIN 49 IMPORTER OF DIAMONDS RICH CUT GLASS ALBERT HANSEN WATCHES, JEWELRY, SILVERWARE, ETC. Fine Watch and Jewelry Repairing 706 FIRST AVE. SEATTLE TITn^ make clcaulincse tbe eesential ^^^^i tbiuG in our ^atri?. Mc t3uarantcc clean, pure milk anb wbippino cream, 2)elivere^ at popular prices, patronise tbe private H)air^ of F. O. HOWI^AND F*. O. Box 1263, City $2.00 A TON NOW OILMAN NUT COAL This is the Coal that helps in successful cooking. Makes an even heat and always burns freely. Try it. Economical and satisfactory. When ordering Soap fronn your dealer insist on either EMERALD SOAP (.:>H BLANCHO SOAP Don't let him put you off by saying he has some other brand "just as good." These brands are made in Seattle by The Seattle Soap Company and are guaranteed to be better than any soap on the market. WE ASK BUT A TRIAL GOOD GOAL C. J. SMITH, Receiver OREGON IMPROVEMENT CO. Miners and dealers in the celebrated NEW CASTLE, GENUINE FRANKLIN AND MAY CREEK C O A L S importers of ANTHRACITE AND CUMBERLAND COALS. OFFICE FOOT OF FIRST AVE. SOUTH TELEPHONE MAIN 92 SCattle, WdSH. He who eats what's cooked oui* way Will live to eat some other clay PUBLISHED BY THE Women's Guild of St. Mark's Church, seattle, washington. IJUM 13 189b COMMITTEE : Mrs. RICHARD C. STEVENS, Mrs. henry C. COLVER, Mrs. HORACE C. HENRY, Mrs. JAMES D. LOWMAN, Mrs. EDWIN A. STROUT, Mrs. CHARLES E. SHEPARD, Mrs. winpield r. smith SEATTLE, WASH. METROPOLITAN PRINTING & BINDING CO. 1896 00 Copyright, 1890 by GAIL R. STEVENS AND SUSIE W. SMITH Seattle. n PREFACE usually both disappoints and aggra- /* vates— it says nothing, with a deal of words; and it holds the hungry reader from the feast before his eyes. But a cook-book's should more kindly speed on rather than hinder from that crowning banquet of liter- ature. Yes, crowning: for is it not the essence of all things good ? And does it not contain the very proven- der which goes to the making of all other books, and with- out which even our brains would evaporate? Epitome it is, too, of man's deep excogitations and indeed of life itself. Here you have mathematics, science, the philos- opher's "cause and effect," the "high seriousness " of all great poetry— are not our cream-puffs soulful poems —the wit's spice and tartness, the artist's daintiest de- vice, the arguments of state which make and unmake crowns. Nay, only look deeper, and find in that microcosm the kitchen, besides the object lessons which it fabricates, other most nutricious lessons of the Greek's golden moderation and other moralities. But of all to be learned there or to issue thence the preface cannot give you a first course or even a taste. That is not its part. It can only ask you to partake. It is Uke a lady who at evening welcomes her guests. Much agony hath gone to the morning's work ; and sundry costly viands too— else had not her art triumphed. Yet of all this not a hint in her voice or mien as she smilingly: "Madam, the dinnei- is served." "Ah, well then, ladies and gentlemen — 'Now, good digestion wait on appetite And health on both.' " " To be a good cook means the knotvledge of all fruits, herbs, balms and spices, and of all that is healing and meet in fields and grove, savory in meat. It means carefilness, in- ventiveness, watchfulness, willingness and readiness of appli- ance. It means the econorny of your great-gj^andmother and the science of modern chemists; it means much iastijig and no wasting; it means English thoroughness, French art and Arabian hospitality; it means in fine that yo2i are to be per- fectly a7id always ladies, and you are to see that everybody has something nice to eat.''' — RUSKIN. xii) AGKNOWLEDGMEMT. It would be a pleasure to thank by name each one who has assisted this book, but that is impossible. Primarily are we indebted to our advertisers. We have an added kindly feeling for them because from personal experience we know their trustworthiness and the merits of the articles they advertise. In the compilation we have received especial courte- sies from Mrs. Lincoln. Mrs. Rorer, and The Hotisehold Nezt's; and also from many a notable housekeeper out- side the Parish of St. Mark's. (xiii) Patronize Our Advertisers. TABLE OF WEIGHTS AND MEASURES 2 teaspoonfuls of dry ingredients = 1 tablespoonful 4 teaspoonfuls of liquid = 1 tablespoonful 4 tablespoonfuls of liquid — i gill, i cup or 1 wineglassful 1 tablespoonful of liquid — i ounce 1 pint of liquid = 1 pound 2 gills of liquids = 1 cup or i pint 1 kitchen cup = i pint 1 heaping quart of sifted Hour =1 pound 4 cups of flour = 1 quart or 1 pound 1 rounded tablespoonful of flour = i ounce 3 cups of cornmeal =1 pound 1 i pints of cornmeal = 1 pound 1 cup of butter — i pound 1 pint of butter = 1 pound 1 tablespoonful of butter =1 ounce Butter the size of an egg =2 ounces Butter the size of a walnut = 1 ounce 1 solid pint of chopped meat = 1 pound 10 eggs = 1 pound A dash of pepper = i teaspoonful, or 3 good shakes 2 cups of granulated sugar = 1 pound 1 pint of gi-anulatcd sugar = 1 pound 1 pint of brown sugar = 13 ounces 2i cups of powdered sugar =1 pound An ordinary tumbler = i pint 2 tablespoonfuls = 1 fluid ounce Patronize Our Advertisers. Patronize Our Advertisers. TABLE OF CONTENTS Page Preface xi Soups 1 Fish 15 Meats 29 Meat and Fish Sauces 41 A Little Dinner 41) Entrees 55 Cheese Dishes "5 Chafing Dish '9 Salads 89 A Cold Lunch for a Hot Day 101 Vegetables 103 Breakfast and Luncheon in Eggs 124 Bread 131 Household Economy 145 Pastry 151 Desserts 159 Ice Cream and Ices 199 A French Dinner 212 Cakes 215 Eleanor Makes Macaroons (Poem) 243 How to Keep House Successfully with One Servant. . .245 Sandwiches 247 Suggestions for a Christmas Dinner 252 Preserves, Pickles, Etc •• 253 Confectionery 255 The Sick Room 273 Beverages 281 Miscellaneous 285 Unclassified 296 Patronize Our Advertisers. (XV) [For ■•Clever Cooking."'] L'ENUOI-TABLE TALK For a Dinner Party of Thirteen. (When making put in a thirteenth line according to taste.) For soup, of books well have a rich extract. Fish, sallies caug-ht from fancy's sparkling stream: And oysters, our young folk in love, with tact For sauce to both. In fitting time 'twill seem Mete we partake of dish of sage discourse. A salad of crisp shoots of gossip-vine With char"ty's oil and just a dash (no worse) Of malice. But each guest must bring the wine Of his own wit. Judgments of frozen sense On things of church and state shall be dessert. While sweets the gracious hostess must dispense. Alas, too soon from feast to crusts we shall revert ! M. Treize Inconnu. (xvi) ERRATA Page 11. Tomato Soup No. 3— Read 1 tahlespoonful of cornstarch. Page 38. Venison Steak— Read 1 tablespoonful butter instead of water. Page 57. Chicken Terrapin— Line .5, read sauce inst^jad of same. Page 67. Lobster Baskets— Line 7, read Aea^ instead of beat. Page 92. Lactiola Dressing— Line 8, read mustard instead of nutmeg. Page 135. Omelette— Line 11, read over instead of once. Page 192. Coffee Jelly — Line 1, insert gelatine after box. Page 219. Scripture Cake— Line 3, read 22 instead of 24. Page 219. Scriptui'e Cake— Line 6, read xliii instead of iii. Page 219. Scripture Cake— Line 11, read teaspoonful baking powder. Page 225. Nut Cake No. 1— Line 1, read \M cups sugar and !4 cup butter. Page 228. Spice Cake No. 2— Line 11, rea.d, floured instead of flavored. Page 232. Chocolate Filling No. 2— Line b. read boil instead of cool. Page 240. Oatmeal Cookies— Line 1. read II4 cups Quaker Oats. Page 355. Jelly— Line 8, read skimming instead of simmering. Page 255. Jelly— Line 16, insert not after for. Page 268. Maple Creams — Line 3. read hairs instead of is hard. Page 270. Molasses Taffy— Line 2, read Pi instead of ;,{. Page 279. Soda Mint- Line 3, read cork instead of cook. We are indebted to Dr. Sabah J. Dean for a large portion of our Sick Room recipes. SOUPS "F'or Soup is but the first of those delights which go to make the coming bill of fare." Bouillon IVz'll Serve Five Persons. 1 tablespoonf ul of butter ^ of an onion, sliced 14^ pounds of finely chop- 1 stalk of celery ped beef (from the 3 or 4 cloves round) 2 slices of carrot 1 bay leaf 2 sprigs of parsley Shell and white of 1 egg Melt the butter in a granite saucepan, add the onion and cook until thoroughly brown, when add the beef, celery, cloves, carrot, bay leaf and parsley and one quart of cold water. Cover the saucepan and stand on the back of the stove where it will heat slowly. Let it simmer gently for three hours ; strain, return to the kettle and bring, to a boil. Beat the white of an q%^ with one-half cup of cold water until thoroughly mixed. Crush the shell and add it to the q^^\ add this to the boiling bouillon. Boil four minutes, stand on the back of the stove one minute to settle, and strain through cheese cloth. Be sure to wring out the cloth from cold water before straining. Mrs. C. E. SHEPARD (from Table Talk). HORSESHOE Soap will not shrink your flannels (1) CLEVEB COOKING Brown Soup Stock Will Serve Eight or Ten Persons. 4 pounds hind shin of beef 4 quarts cold water 8 whole cloves 8 whole peppercorns 4 teaspoonf uls mixed sweet 1 tablespoonf iil salt herbs 3 large onions 1 small carrot 2 stalks celery 2 sprigs parsley Wipe and cut the meat and bones in small pieces. Put the marrow, bones, half of the meat and the cold water into the kettle. Soak half an hour before heating. Add spices and herbs. Brown the onions and the re- mainder of the meat and add them to stock. Add the vegetables cut fine, simmer eight or ten hours and strain. When cold, take off the grease; it may be nec- essary to wring a cloth out of hot water and wipe off the stock — not a pinhead must be left. To clear it, allow the white and shell of one <^%^ to every quart of soup, adding the o^^^ when the soup is perfectly cold. Beat them well together, then set on the stove, stirring until hot. Let it boil ten minutes without stirring. Draw it back on the stove and add half a cup of cold water. Let it stand ten minutes. Wring a napkin out of hot water and lay it on the colander. Put the finest wire strainer on the napkin and pour the soup through, letting it take its own time to drain. When ready to serve, heat to the boiling point. You may serve with it in the tureen, thin slices of lemon, glass of sherry, or yolks of hard-boiled eggs, sliced. Mrs. C. E. SHEPARD. Spice Soup Good for Dinner Party. Boil a large bone all day, and see that your stock measures when strained four quarts. Add 2 cups tomatoes, 1 teaspoonf ul cloves, i teaspoonf ul each of mace, cinnamon and allspice, pepper and salt to taste, grated peel and juice of 1 lemon, 1 teacup browned WEBB'S Ground spices are perfectly pure. SOUPS 3 flour moistened in water and stirred in while your soup is boiling, i dozen hard-boiled eggs, the whites chopped fine and yolks added just before serving. Mrs. R. W. EMMONS. (From Webfoot Cook Book.) Veal Soup (Excellent) Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the quantity; remove from the fire. Into the tureen put the beaten egg and stir well into it a teacupf ul of cream or, in hot weather, new milk ; add a piece of butter the size of a hickory nut; on this strain the soup, boiling hot. stirring all the time. Just at the last, beat it well for a minute. Mrs. albert T. TIMMERMAN. (From White House Cook Book.) Cream of Mutton Soup 2^ pounds of mutton 1 cup of tomatoes i cup of rice 1| quart of water 1 tablespoonful of flour 1 quart of milk (scant) 1 small onion i carrot 1 tablespoonful of butter 1 tablespoonful of salt Black pepper and cayenne 1 teaspoonf ul of catsup Sma// bouquet of herbs (mushroom, wain at or Tiny bit of mace tomato) 3 tablespoonfuls of sherry Put the mutton (neck will do) with the vegetables, rice and cold water into the soup-pot. The meat should be free from fat and cut in small pieces. When it be- gins to boil, skim carefully, and let it simmer for three or four hours. (At the end of two hours add the herbs and mace.) Then cream the butter and flour together, add this, the seasoning and the catsup, and cook for five minutes longer. Put the milk into the double boiler. HORSESHOE Soap will not draw your hands. GLEVEB COOKING Put the soup into a colander, rubbing through as much as possible. Rinse out the kettle, return the soup to it, add the boiling milk, taste for seasoning, add sherry, more or less, as you like it, and serve immediately. Mrs. RICHARD C. STEVENS. Cheese Soup 1 pint stock, heated 1 pint milk, boiling hot 1 tablespoonf ul corn starch Yolks 2 or 3 eggs 1 cup grated cheese Put the corn starch into the hot milk, pour into the stock, then gradually pour over the beaten yolks, beat- ing all the time. Have the cheese in the tureen and pour the above mixture over it. Mrs. J. W. CLISE. Mock Chicken Soup Will Serve Six Persons. 2 tablespoonf uls of flour 2 tablespoonfuls of cream li pints of beef stock 1 o.^^ Butter size of an 42 CLEVER COOKING The following sauces can be made by using brown sauce as a foundation: Mushroom Sauce — Add ^ cup mushrooms. Olive Sauce — Add 8 olives chopped. (Game.) Wi7ie Sauce — Add ^ cup wine and 1 tablespoonf ul of currant jelly. Thicken a little with flour. (Venison.) S. W. S. Mint Sauce For Lamb 1 cup fresh chopped mint \ cup sugar ^ cup vinegar Use only leaves and tender part of mint. Let it stand an hour before serving. Use more sugar if the vinegar is strong. Mrs. LINCOLN'S COOK BOOK. Aiicliovy Saiice For any kind of Fish 2 tablespoonfuls of butter 1 tablespoonful of chopped 1 tablespoonful of lemon parsley juice i teaspoonful of salt 3 tablespoonfuls of anchovy paste Mix all the ingredients and knead well in a bowl. Should be perfectly smooth. By permission of Mrs. S. T. RORER and ARNOLD & CO. <'elery Sauce For Boiled Fowl or Turkey 2 tablespoonfuls of flour ^ cup of butter 1 pint of milk 3 heads of celery Mix the flour and butter, add the milk hot. Cut the celery into small bits and boil a few minutes in water, which strain oft'. Put the celery into the butter and milk, and stir over the tire for five or ten minutes. (The Home Cook Book.) WEBB'S Ground spices are perfectly pure. MEAT ANB FISH SAUCES 48 Parsley Butter for Oyslers, Fish and Vegetables. Cream 1 heaping tablespoonf ul of butter, add i tea- spoonful salt. \ saltspoonful pepper and 1 tablespoon ful chopped parsley. Mrs. LINCOLN (in the American Kitchen Magazine). Bearnai.se Sauce Crab Chops, S/eak or Fried Fish — French. Beat the yolks of 4 eggs, add \ cup of best olive oil. and when well mixed add \ cup of hot water. Set the bowl over the tea kettle, or in a pan of boiling water, and cook till thick, stirring constantly. Take from the tire, beat well and add salt, a dash of cayenne, and a tables poonful of vinegar; Yarr agon is best; let cool. Mrs. RICHARD C. STEVENS. Hollandaise Sauce For Fish. Make a drawn butter sauce, remove from fire and add yolks of :2 raw eggs, juice of half a lemon. 1 table- spoonful of chopped parsley and 1 teaspoonful of onion juice. By permission of Mrs. S. T. RORER and ARNOLD & CO. Horse Kadish Sauce Potato Balls or Fish. Chill 1 cup of thick cream and beat it until thick enough to hold in shape. Add \ teaspoonful of salt, 7 saltspoonful of pepper, and 3 tables poonfuls of pre- pared horse radish. If fresh grated horse radish is used, add 2 tables poonfuls of vinegar and 1 teaspoonful of sugar to the radish. Keep this in a cold place, as it should be stiff and thick when used. If served on the dish with hot meat, put it in a shallow sauce dish, and cover the dish with a garnish of water cress. Mrs. LINCOLN (in The Amei-ican Kitchen Magazine). WEBB'S Ground Spices are perfectly pure. 44 CLEVEE COOKING White Sauce 1 pint of milk 2 tablespoonf uls of butter 1 tablespoonful of flour 4 teaspoonfuJ of salt \ saltspoonful of pepper Heat the milk over hot water. Put the butter in a granite sauce pan and stir until it melts and bubbles. Be careful not to brown it. Add the flour dry and stir quickly till well mixed. Pour on one-third of the milk. Let it boil and stir well as it thickens; tip the sauce pan slightly to keep the sauce from sticking. Add another third of the milk, lei it boil and thicken and stir until perfectly smooth. Be sure that all the lumps are rubbed out while it is in this thick state. Add the re- mainder of the milk; let it boil and when smooth put in the salt and pepper. A richer sauce is made as follows: Cream Sauce. 1 cup hot cream 1 heaping tablespoonful of 1 heaping tablespoonful butter of flour ^ teaspoonful of salt 7 saltspoonful of pepper Make in the same manner as the White Sauce. Mrs. LINCOLN'S Boston Cook Book. Use the White Sauce for turnips or carrots cut in dice and for cauliflower. Use the Cream Sauce for fish, oysters, crabs and sweetbreads prepared in shells. Mix with the Cream Sauce, put in the shells, cover with bread crumbs and bits of butter and brown. Sauce AUeiuaucle French — For Fish. 2 ounces butter 2 ounces flour 1 pint clear soup stock Salt and pepper Yolks of 3 eggs Melt the butter and mix thoroughly with it the flour; add immediately the stock and seasoning, boil fifteen min- WEBB'S Extracts are triple strength. Use them. MEAT AND FISH 8AUCE:S 45 utes, remove from fire and carefully skim off the grease. When it has ceased boiling add the yolks mixed in a little water and stew in quickly with an egg beater so as to make the sauce light. Mrs. ICRASTUS BRAINERD. Sauce for Onions, Turnips, Carrots and Spinach. 1 ounce butter 1 ounce flour 1 pint milk 1 onion ^ ounce lean raw ham Salt and pepper Melt the butter, stir in the flour, add the onion sliced, the ham and seasoning. When beginning lo color slightly moisten with the milk; stir well and boil ten minutes. Strain and serve. Mrs. ERASTUS brain ERD. r Lemon Sauce For Boiled Chicken. 1 ounce butter 1 ounce flour Salt, pepper A little nutmeg 1 glass water Juce of 1 lemon Rub flour and butter together; season; add the water, stirring until it boils; then add another ounce of butter and the lemon. Strain and serve. Mrs. ERASTUS BRAINERD. Bread Sauce For Game. 1 onion 4 ounces of bread crumbs Salt and pepper 1 glass of milk 1 glass of cream Chop the onion fine, put in the saucepan with the bread crumbs which have been put through a sieve: add seasoning, and milk. Boil ten minutes, add cream and serve. Mrs. ERASTUS BRAINERD. HORSESHOE Soap will not ruin your clothes. 46 CLEVEB COOKING Sauce Borrtelaise Peel and chop line 4 cloves of garlic and put in saucepan with 3 tablespoonfuls of olive oil. When slightly colored add 1 tablespoonful of chopped par- sley. This should not be made until just ready to serve. Mrs. erastus brainerd. Tomato Sauce J^or Beef. Put into saucepan 1 ounce of raw ham, 1 carrot, 1 onion, a little thyme, 1 bay leaf. 2 cloves, 1 clove of garlic, T ounce of butter; simmer for ten minutes; add 1 ounce of flour well mixed in ^V pint of tomatoes, and 1 glass of consomme. Boil for one-half hour; season with salt, pepper and a mite of nutmeg. Strain and serve. Mrs. erastus brainerd. Sauce Tartare Fish. Make a mayonnaise, but use double the quantity of mustard. Chop 1 pickle and 1 tablespoonful of capers and dry in a napkin. Chop some parsley, 1 green onion and a few Yarragon leaves. Mix all with the dressing. Mrs. erastus brainerd. Meat Sauce 4 ripe tomatoes 1 large onion 1 tablespoonful of butter Chop the onion, add the tomato and butter, season with salt, pepper, a little cayenne and stew gently for fifteen minutes. Serve hot with any meats. WEBB'S Ground Spices are perfectly pure. MEAT AND FISH SAUCES 47 Bechamel Sauce For Vegetables, Eggs and Chiche?i. 1 tablespoonful of butter ^ cup of stock 1 tablespoonful of flour Yolk of 1 egg i cup of milk Salt and pepper Melt the butter in a sauce pan, but do not brown, add the flour and stir till smooth. Add the stock and milk and stir constantly till it boils. Take from the fire, add the salt and pepper and egg well beaten. Mrs. NEUFELDER. Chestnut Sauce Roast Turkey. Blanche the chestnuts. Cook in stock until soft. Mash fine in the stock. Thicken with flour and butter rubbed together. Salt and pepper. One-half cup of cream may be added. 48 CLEVER COOKING A LITTLE DINNER "•Without good company, all dainties Lose their true relish, and like painted grapes Are only seen, not tasted." The giving of a small dinner in a household where several trained servants are kept is a matter of little moment to the hostess, who has simply to notify her cook of the number of guests expected, give her orders as to menu, etc., and then dismiss from her mind all feeling of responsibility, and await with composure the arrival of her guests. In the ordinary home, however, where as a rule one, or at most, two maids are kept, the addition of several guests to the dinner table re- quires much thought and preparation which necessarily must devolve upon the mistress. Successful dinner- giving, like genius, implies an infinite capacity for tak- ing pains. In giving a small dinner of. say, six guests in addition to the family, it is necessary to first con- sider the resources of the household in the way of dishes, silver, etc., as upon these will depend the num- ber of courses in the menu. This inspection completed, the next step is the preparation of the menu, not for- getting in the consideration of each dish the possibil- ities of the cook in the way of losing her head at the prospect of guests. It is a good plan to select only those dishes which the cook has tried before, as even HORSESHOE Soap for Luck. C. C— 4 (49) 50 CLEVER COOKING the best of cooks frequently fails to succeed in the first trial of a new receipt. As far as possible it is advisable to select dishes which may be prepared the preceding day. thus lessening the work and confusion on the day of the dinner. Salted almonds, cheese sticks, pateshells and all kinds of blanc mange and jellies should be pre- pared the day before. The question of menu settled, all orders should be given the day before, so that no harrowing non-arrival of some essential article shall mar the composure of the hostess. On the morning of the day for the dinner the mistress should exj)lain to the waitress which plates and other dishes are to be used for each course; it is a good plan to write on slips of paper the words. "Fish." "Roast." "Salad." "Entree," etc.. and put the paper on top of the pile of plates to be used for that pur- pose. A menu should be prepared very plainly and distinctly written, giving the exact order in which the courses are to be served, stating what dishes are to be passed with each course and when to use the crumb knife. The menu may be "written thus : MENU. 1. Raw Oysters 2. Soup. Pass crackers. 3. Fish. Pass potatoes, then bread. 4. Roast. Pass vegetables and celery, 5. Entree. Pass jelly. 6. Sorbet. 7. Game. Pass olives. 8. Salad. Pass cheese sticks. 9. Use crumb knife. 10. Pudding. 11. Ice Cream. Fi-uit. Cake. Nuts. Cheese. 12. Coffee. The menu should be pinned in a conspicuous place where the maids may refer to it readily. After the WEBB'S Extracts are triple strength. Use them. A LITTLE DINNER 51 table is set the mistress should make a thorough in- spection of the dining room, to see that the necessary- extra silver and china is laid out upon the sideboard, that the arrangement of decorations and of lights is sat- isfactory and that the temperature is neither too high nor too low, as none but a thoroughly competent waitress could be trusted to attend to these details. It is better to err on the side of too low a temperature for the dining room than too high, as with the lights, the warm food and the number of people, the room is like- ly to become uncomfortably warm. With final ad- monitions to the maids in regard to the different viands, the warmth of the soup, the coolness of the water and other details, the mistress should try to slip up to her room in time to insure at least a few moments quiet and rest before dressing to receive her guests. At the ap- pointed time the maid should throw open the doors of the dining room, and upon the signal "Dinner is served," the host should lead to the dining room, escort- ing the lady in whose honor the dinner is given, the other guests following, and the hostess last of all with the gentleman to be most honored. Confusion is avoided by having name cards at each place, the guests of honor of course being seated at the right of the host and hostess. If the first course consists of oys- ters these are upon the table when the guests enter the dining room, and as either a cube of bread or a roll has previously been placed in a fold of the napkin for each guest, no dishes are to be passed during this course. The maid stations herself back of the chair of the host and after the oysters are eaten, at a look from the mistress she removes the plates. The dishes should always be served at the left side and removed from the right side. Taking care not to pile too many dishes upon her tray at once, the maid swiftly and no-iselessly transfers the oyster plates to a table in the kitchen assigned to that purpose. After the oysters follow soup, with which crackers are usu- 52 CLEVEB COOKING ally passed; then fish with its accompanying cucumbers or other relish; then roast entrees, sorbet, game and salad, each in turn served with its accompanying dishes in strict accordance with the written menu. When the salad is finished, all side dishes, and salts and peppers, should be taken away and all crumbs removed neatly with a crumb knife or napkin and the maid should see that the necessary dessert forks and spoons are at each cover. If preferred the dessert may be placed before either the host or hostess, who will serve her guests, the maid standing ready to pass each plate as it is served. After the pudding course has been removed comes either the pastry or ice. When this course is finished finger bowls may be placed at each plate, and at the same time come fruits, nuts, and raisins. Last of all the coffee in small cups, which should be served fresh and very hot. When dinner is over, the hostess gives the signal to arise and the host leads to the draw- ing room, after which the gentlemen, if they wish, may retire to smoke. CLEYEK COOKING 53 54 CLEVEB COOKING MENU ▼TTTTTTTT Oysters on a Block of Ice Potage a la Reine Celery Salted Almonds Olives Smelts a la Tartare Parisienne Potatoes Roast Chicken, Chestnut Stuffing and Sauce Green Peas Potato Timbale Criistades of Asparagus Tomato Salad Water Crackers Neufchatel Cheese Custard Souffle Cream Sauce Strawberry Tee Cream Cake Fruit Nuts Coffee WE CAN FURNISH THE MATERIALS FOR ALL. OF THE RECIPES IN THIS MENU, CONTAINING MEATS, FiSN, VEGETABLES, FRUITS OR NUTS IN FACT EVERYTHING- IN SEASON WHICH IS USUALLY FOUND IN A FIRST-CLASS CITY MARKET. PACIFIC MARKET COMPANY, TELEPHONE MAIN 126. 803 FIRST AVE. ENTREES. A genial savour Of cei'tain stews and roast meats and pilaus, Things which in hungry mortal's eyes find favor. — liyron. When art and nature join th' effect will be Some nice ragout oi* charming fricassee. Curry Hawaiian Wi// Serve About Eight People. 1 small cocoanut, or 1 cup 1 quart of milk dessicated cocoanut \ teaspoonful of salt 2 tablespoonfuls of curry 1 teaspoonful of butter powder A few shreds of onion Put on the stove and stew^ for half an hour or longer. Thicken with a tablespoonful of corn starch mixed in a little milk. For shrimp curry add the shrimps, heat through and serve. For oyster curry put them into the mixture and boil up once. For chicken, mutton, beef or veal curry, cut the meat in small pieces, place in a sauce pan with a tables])Oonf ul of butter and fry a nice brown, add to the curry mixture and set back to cook slowiy an hour if uncooked meat is used. Serve with rice. Mrs. NINA C. SPENCER. HORSESHOE Soap will not draw your hands. (66) 56 GLEVEB COOKING Kussiaii Entree Boil fresh tongue. When nearly done pour off the water and add fresh water in which put 1 pound of prunes, previously soaked ten hours, and 1 lemon sliced very thin. Shmiier until prunes are done. When ready to serve throw in 2 wine glasses of Madeira. Mrs. ERASTUS BRAINERD. Veal Olives 6 large slices veal 3 slices salt pork 2 cups bread crumbs Trim uniformly the veal, spread with chopped pork and bread crumbs well seasoned with salt, pepper and but- ter; roll up and bind with small skewers — small wooden toothpicks do very well. Lay in pan; add 1 cup boiling water and roast, basting often with melted butter. When done remove the skewers carefully and make a brown gravy to pour over the olives. Serve with tart jelly. Mrs. DOUGLAS YOUNG. Macaroni Stufato Italiayi. \ pound macaroni 1 pound lean beef, chopped i pint cooking sherry line \ pound cheese, grated Spices Cook macaroni until tender in boiling water. Put the chopped beef in water enough to cover it, with 2 cloves of garlic, 3 cloves. 2 alspice. 2 tablespoonfuls tomato catsup, 1 tablespoonful walnut catsup, 1 table- spoonful Worcestershire sauce, salt to taste, 1 teaspoon- ful of jelly or sugar. Cook slowly; when done add sherry. Put in a baking dish first a layer of the cooked macaroni, then a layer of the stew, then one of grated cheese, alternating until the dish is filled. Put pieces of butter on the top and brown in oven. Any stew left WEBB'S Extracts are triple strength. Use them. ENTREES 57 when the dish is tilled may be served as a dressing for the dish. Mrs. ERASTUS BRAINERD. Macaroni Ttirkish Way. Break macaroni into pieces, throw it into boihng water; boil rapidly for thirty minutes; drain and throw into cold water; strain \ pint stewed tomatoes, put it over the fire while macaroni is boiling, let it stew until reduced one-half. Add 1 tablespoonful of butter and \ cup of chopped almonds; let it remain fifteen minutes longer. Add 1 teaspoonful of beef extract. Drain macaroni, throw it into the tomato, pull it to the back of the fire, where it may simmer for ten minutes. Add 1 teaspoonful of salt, \ teaspoonful of paprica and turn into a dish. Pass with a dish of grated Parmesau. By permission of Mrs. S. T. RORER and THE HOUSEHOLD NEWS. Veal and Macaroni 1^ pounds veal \\ pounds macaroni Cook the veal and chop fine, mixing thoroughly with macaroni, also cooked and chopped fine. Season well with salt, pepper and butter; add the eggs, well beaten. Put in a baking dish, and pour over this the broth in which the veal was cooked. It must be very moist. Bake one-half hour. Cold Weather Dish Take the largest size bologna sausage (four or five inches in diameter), cut in thin slices without skinning. Put a piece of butter the size of a large walnut in the frying pan. When melted drop in a few slices of the sausage and let them crisp as bacon does. They will curl into a cup about like half an orange. In a stewpan HORSESHOE Soap, Big Cake, je. 58 GLEVEB COOKING put three or four muffin rings and boiling water enough to cover nearly to the top of the rings. Into each ring break a fresh egg; season with pepper and salt. When cooked take out of the ring and lay on the slice of prepared sausage. Serve hot on hot plates. The sausage "cup" with the egg may be laid on lettuce leaves if desired. Mrs. NATHANIEL WALDO EMERSON, Boston. Veal or Chicken, as Terrai>m 1 chicken, or same quantity of veal 4 eggs yolks, hard-boiled \ teaspoonful of mixed mustard, salt, pepper ^ teaspoonful of cloves, ground 1 teaspoonful of browned flour 1 wineglass of wine Piece of biitter Cut meat in small pieces; make gravy of other in- gredients stirred into enough of the water in which the meat was cooked; add meat; stir well together and serve hot with a little more wine. MISS HOPKINS. Mock Terrapin 1 quart of cold diced veal 3 hard boiled eggs i pint of stock h pint of cream 2 tablespoonfulsof butter Ismail slice of onion, 1 tablespoonful of Hour minced fine \ blade of mace Juice of half a small lemon 1 clove i cup of chopped mush- Small bit of cinnamon rooms 1 tablespoonful of mush- 2 tablespoonfuls of tomato room or walnut cat- catsup sup 3 tablespoonfuls of sherry Salt, pepper and cayenne Put the butter and onion into a sauce pan and cook till light brown, add the veal, cut in dice, (raw meat may be used, but is not as nice as cold roast), put the pan where it is quite hot and let the meat brown, care- WEBB'S Ground Spices are perfectly pure. ENTBEES 59 fully stirring, then add the Hour and stir well for a moment or two. Pour in the stock, or water will do, (a little gravy left from the roast may be added to the water). Add to this all ihe seasoning except the lemon and wine. Tie the spices in a muslin bag and let sim- mer for two hours, covered tightly. At the end of the time take out the spices, add the cream, eggs and mushrooms chopped fine. Taste for seasoning, let boil up hard for a minute, then add the lemon and sherry and serve immediately in a very hot dish. Nice for a luncheon dish, an entree or patties, and tastes very much like terrapin. Mrs. RICHARD C. STEVENS. Chicken Terrapin 1 cold roast chicken 1 parboiled sweet bread Sauce. 1 cup rich, hot cream i cup of butter 2 tablespoonfuls of flour Salt and pepper to taste Chop the cliicken and sweet bread moderately fine; add to the same and heat over hot water fifteen minutes. Just before serving add the j'-olks of 2 eggs, well beaten and 1 wineglass of sherry. Mrs. STROUT, from Mrs. Lincoln. Chicken Jelly Joint a chicken, put it into a saucepan, with 2 slices of onion, a stalk of celery, a couple of slices of carrot, a couple of cloves and i bay leaf; cover with hot water and cook slozvly till the meat will come from the bones. When about half cooked, add salt, pepper and a light dash of cayenne. When thoroughly cooked take out the meat and set both meat and liquor away to cool. Soak 2 tablespoonfuls of gelatine in a little cold water. Take every bit of fat off the liquor, and put it into a saucepan. Add a sprig of parsley, and if you have no celery, a little celery salt. Taste for seasoning and HORSESHOE Soap will not shrink your flannels. 60 CLEVEIi COOKING 5/«^;/^^r about tifteen or twenty minutes, then add the gelatine, and when it is dissolved, a tablespoonful of sherry or more to your taste. There should be about li pints of the liquor. Take the skin and bones from the chicken and pull apart lengthwise in small pieces. Put a little of the liquor in a mould; a narrow bread tin is good; then a layer of hard-boiled eggs sliced; then the chicken laid lengthwise of the tin; then more of the liquor and another layer of eggs, and cover all with the liquor. If you like, a layer of chopped mushrooms may be put through the center of the chicken, making two layers of chicken. Set aside to harden. Turn out of the mould and cut in thin slices. Mrs. RICHARD C. STEVENS. Cream Chicken 1 chicken, 4^ pounds 4 sweetbreads 1 can of mushrooms 1 quart of cream 5 spoonfuls of flour or 4 tablespoonfuls of butter cracker Boil the chicken and sweetbreads, and when cold cut up as for salad. Put the cream in a saucepan with the butter; add the flour or cracker crumbs; stir until well melted, and put the hot cream over, stirring all the time until it thickens; season highly with black and red pepper. Put all in the baking dish and cover with bread crumbs and pieces of butter. Bake twenty minutes. Blanqiiette ot Chicken Will Serve Six or Eight Persons. 1 quart cooked chicken cut 1 large cup white stock in small pieces 1 cup cream 3 tablesi^oonfuls butter 2 heaping, tablespoonfuls Yolks of 4 eggs flour 1 saltspoonf ul salt \ saltspoonf ul pepper Beat the butter in a saucepan; add flour, stirring un- til smooth, but not brown; add stock and cook two min- utes, then seasoning and cream. As soon as this boils ENTHEES r.1 add chicken and cook ten minutes. Beat the yolks of eggs with 4 tablespoonfuls of milk, add to other in- gredients and cook about one-half minute. Serve on hot dish with rice or potato border, or on toast. Mrs. WEBSTER BROWN. Cold Venison A good way to utilize bits of cold venison is to chop them fine, then heat with some of the gravy left from dinner or some water and a generous lump of butter, season with pepper and salt, then fill some patty pans with the venison and cover the top with crust; bake un- til the crust is "done brown." Mrs. JOSEPH SHIPPEN. Bread Croquettes 1 pint bread crumbs, rubbed fine; add to them 1 tea- spoonful of cinnamon, grated rind of 1 lemon, whites of 2 eggs, unbeaten; add \ cup chopped English walnuts, mix and form into croquettes; dip in Qgg, then in crumbs, and fry. Serve with a liquid pudding sauce. By permission of Mrs. S. T. RORER and THE HOUSEHOLD NEWS. Turkey Croquettes Chop very fine the remnants, freed from fat or bone, of a roast or boiled turkey. Heat a piece of butter the size of an Qgg\ chop together a little onion and a sprig of parsley and add to the butter with a large table- spoonful of flour. When well cooked put in a cupful of strong stock and seasoning of pepper, salt, a little lemon juice and sherry, and the turkey. Set away to cool, and when cold mould into small rolls, dip into a beaten Qgg, then into cracker crumbs and fry in hot lard. Serve heaped around a pile of peas, made very hot and seasoned with butter. Mrs. M. a. KELLOGG. 62 CLEVER COOKING Veal Croquettes With String Beans Chop 2 pounds of cold roast veal, and 2 sweet- breads. Moisten them with a little clear stock and bind together with the yolks of 2 eggs. Season with salt and pepper and a teaspoonful of chopped parsley. Roll into cones, dip in beaten egg. then in fine crumbs, then in egg and again in crumbs and fry in smoking hot lard. Arrange neatly on a dish with small end upright, and put around them a border of string beans, wiiich have been boiled very tender and nicely seasoned. Mrs. HATFIELD. Cliestmit Croquettes Shell and blanch 1 quart of chestnuts, cover with boiling water, boil until tender, drain and sprinkle over a teaspoonful of salt. When dry, mash, add 1 teaspoon- ful of butter, a saltspoonful of salt and beat until light and smooth. Form into croquettes, dip in beaten egg, then in crumbs and fry in smoking fat. By permis- sion of Mrs. S. T. RORER and THE HOUSEHOLD NEWS. Kidneys 1 tablespoonful of butter 1 onion 1 dozen lamb kidneys ^ cup of stock 1 lemon Salt and pepper Mushrooms Sherry Worcestershire sauce Put the butter in a saucepan and add the onion slices, and when brown add the kidneys sliced thin and cook five minutes. Dredge with flour, add stock, boil up, then mushrooms, sherry, salt, pepper and sauce, and serve on toast. Mrs. NEUFELDER. WEBB'S Ground Apices are perfectly pure. ENTBEE8 63 Steak and Kidney Pudding Will Serve Six Persons. 1 heaping cup chopped suet 1^ cups of flour 1 level teaspoonful of 2 pounds round steak baking powder 2 veal kidneys Pepper and salt 1 large onion Chop the suet very fine, put in the flour, salt and baking powder; then mix to a stiff dough with cold water. Roll out, not too thin, line a basin holding about two quarts with part of it. Cut the steak into pieces about an inch square, rejecting all bones, gristle and fat ; have salt and pepper mixed, in the proportion of 1 small teaspoonful of pepper to 2 large ones of salt, in a small dish. Now dip your pieces of steak and kid- ney on one side in the mixed salt and pepper, lay evenly on the crust in the bottom of the basin. When the bot- tom is covered put a layer of the onion very thinly sliced and finish with the seasoned meat, making three layers. Wet the edges of the crust, put on the top crust, press the edges closely together and leave no holes in the top. Wring a cloth out of hot water, flour well and tie very tightly over the basin, put in a kettle of boiling water and boil for three hours. Serve in the dish in which it is cooked. The kidneys may be omitted and more steak used in place of them. In using the kidneys cut out the centers well. Mrs. EDMUND BOWDEN. Sweetbreads In wdiatever manner sw^eetbreads are to be served they must first be parboiled and blancheil. The follow- ing is a good way to do this: As soon as received they should be put into cold water, and this should be changed two or thi-ee times, if they are bloody, until they are quite white; then put HORSESHOE Soap for economy and quality. 64 CLEVER COOKING them in a saucepan, cover with boiling water, add \ tea- spoonful of salt, and let them simmer on the back of the range for twenty minutes. If to this water you add \ a blade of mace, a couple of cloves, a bit of stick cinna- mon, ^ a bay leaf and a very slight grating of onion they will be much finer flavored in whatever way they are prepared. After simmering, drain and throw them into icewater and let them stand for an hour. Drain, free from fat and membrane, and they are ready to be cooked by any of the various methods. Mrs. RICHARD C. STEVENS. Creamed Sweetbreads Will Serve Four Persons. 2 sweetbreads \ cup cream 6 slices bread 1 tablespoonful butter Small teaspoonful flour Pepper and salt If milk must be used instead of cream add: \ cup milk 1 heaping teaspoonful flour 1 teaspoonful butter Cut the sweetbreads into small pieces, j)ut in a small saucepan, pour over them the cream, and when boiling, add the flour (previously mixed with a little of the cream) ; boil three minutes, being careful not to burn, and add the pepper and salt. Have the six slices of bread nicely toasted, cut into rounds with a large- sized biscuit cutter, butter, dip the lower side in hot salted water, arrange on a small platter and heap the sweet- breads on them. Mrs. EDMUND BOWDEN. Sweetbread Patties Cut the swet^-tbreads in small dice and mix with an equal amount of boiled mushrooms. Make dressing of: 1 cup sweet cream 2 tablespoonfuls of butter 3 teaspoonfuls of flour Boil until it thickens, add sweetbreads and mush- rooms and put in patty shells. Mrs. JAMES FIELDS. ENTREES (io Sweetbread Fritters Cut some previously parboiled sweetbreads into thin slices, scatter over these slices a little lemon juice, chopped parsley, pepper, salt and nutmeg-. Dip them into batter and fry in hot lard. Drain all grease from them, arrange them t)n a napkin on a platter and serve garnished with parsley. Mrs. HATFIELD. Breaded Sweetbreads. For Five Per S071S. After boiling six sweetbreads, split them, dip in beaten q^%. season with salt, roll in cracker crumbs, dip in ^^s^ again, fry in hot butter, being careful not to scorch. Serve with sliced lemon. Mrs. JAMES FIELDS. Mock Sweetbreads 1 pound of uncooked lean veal, cut into half- inch cubes, and cooked with 1 slice of onion in boiling salted water till tender, then put into cold water to whiten. Make 1 cup of white sauce, and season with 1 saltspoon- ful of salt, 1 saltspoonful of celery salt and \ saltspoon- ful of pepper. Put the veal and \ a cup of mushrooms cut into quarters into the sauce; heat over hot water five minutes, or till hot: remove from fire, add quickly 1 tea- spoonful lemon juice and 1 well beaten Q^^. Serve in- side a potato border, or on toast garnished with toast points. Mrs. LINCOLN'S Boston Cook Book. Potato Patties Rub cold potatoes through a sieve, add a little clari- fied butter and 1 <&^^\ mould them into balls with a little flour to keep them smooth; take them in your hands, and with your thumbs in the middle, work it round to form HORSESHOE Soap for Good Luck. CLEVER COOKING the shell. Fry them in hot fat and fill with any kind of minced meat or fish. Mackerel with parsley sauce is very good. Mrs. BEATRICE GREEN. Baked Mushrooms Peel the mushrooms, then cut the tops and upper portion of the stems into pieces of uniform size. Place in a buttered pan, with salt, pepper and bits of butter. and bake until the mushrooms seem tender, or about fifteen to twenty minutes. When almost ready to serve pour over them enough sweet cream to cover them; let all heat up together and serve very hot. In the absence of cream, milk may be used, but more butter must then be added. Mrs. C. p. dam. Mushroom Entree 1 cup of mushrooms 1 cup of chicken, or sweetbreads Cut the chicken into dice, or if you use sweetbreads, which are even more delicate than chicken, boil and cut into small pieces. Cut the mushrooms in halves and mix with the meat. Make a white sauce, and season with salt, pepper, a dash of onion juice and a hint of bayleaf. Stir the mixture into this sauce, and serve very hot in small entree dishes. Just before sending to the table put a tablespoonf ul of whipped cream on each dish. Mrs. NATHANIEL WALDO EMERSON, Boston. Croustacles of Asparagrus Cup off the tops of rolls or biscuits, scrape out the inside and set, with the tops in the oven to crisp. Make a white sauce, add the tips of 2 bunches of cooked asparagus; fill the rolls with this, put on the tops and serve very hot. Mrs. FRANK MITCHELL. {Mrs. Hinckley's Portland Cooking Class. ENTBEES 67 Fruit Entree Take equal quantities of white grapes skinned, small pieces of oranges picked with a fork, small pieces of bananas; use the juice also. Sweeten to taste. Keep several hours in icebox. Serve in glass lemonade cups, or bouillon cups, and just before serving add fine sherry to taste and 2 or 3 candied cherries to each glass. Mrs. NATHANIEL WALDO EMERSON, Boston. Lobster Baskets. Get fresh lobsters if possible, if not canned will do. Cut fresh bread into slices a full inch thick, then cut with a large biscuit cutter into round pieces (without crust), scoop out of the center of the bread circle, a hole half way down to the bottom, drop them into boil- ing lard and fry a delicate golden brown. Meanwhile prepare a white sauce, beat it and stir in while hot small pieces of lobster. Pill the holes in the bread circles with this creamed lobster preparation, grate a little of the coral over the top and put smaU claws in like handles to the baskets, tied at the top with red baby ribbon, if you can get fresh lobsters, if not, lay each filled basket on a lettuce leaf and serve on an individual plate. The baskets and "filling" must be served very hot. Add a little sherry to the lobster if desired. Mrs. NATHANIEL WALDO EMERSON, Boston. Celeried Oysters For 1 dozen large oysters, put 1 teaspoonful of but- ter in a stewpan, add 1 tablespoonful of minced celery and the oysters; cover and cook till the oysters are plump and the edges begin to curl; add the seasoning and the sherry; let it boil once, and ^QYYevety hot on toast. WEBB'S Extracts are triple strength. Use them. CLEVER COOKING Oyster Kabobs Put 1 large tablespoonful of butter in a stewpan, add a small onion, chopped very fiyie, a dessert sjjoonful of parsley and a dozen mushrooms chopped; let these fry one minute; add 1 dessert spoonful (scant) of Hour, stir well together; then drop in as many oysters as required, which have previously been blanched and bearded. Stir and add the beaten yolks of three eggs, one at a time, taking care they do not curdle but get just thick enough to adhere to the oysters. Take skewers and string 6 oysters onto each one, basting with the sauce wherever it does not adhere. Let these cool, then roll in beaten q^^ and abundant cracker meal, so that it looks like a sausage with a skewer run through length- wise. Fry. in deep fat, two minutes. Great care must be taken to have the fat hot enough, about 380 to 400 de- grees, so that the oysters will become a pale brown in that time, as they would become hard and tough if cooked kmger. Serve on a napkin, allowing oi\e skewer tc each person. ADELAIDE M. BLACKEELL. Oysters a la Poulette. Put 2 tablespoonfuls of butter in a hot saucepan, melt and add 2 tablespoonfuls of chopped onion and 1 of parsley, 1 bay leaf and a sprig of thyme. Simmer for ten minutes, then add 2 tablespoonfuls of flour. Have 1 cup of stock hot and pour gradually over the ingredi- ents in the saucepan; strain into a double boiler; season; add 1 cup of hot cream, and stir well until thick. Drain 1 pint of oysters, pour cold water over them and drain again, then squeeze lemon juice over them and cook till plump, and add to the sauce. Have ready shells prepared as follows: Cut slices of bread an inch and a quarter thick, and with a biscuit cutter cut rounds from each slice. With a smaller cut- ter cut nearly through the round and remove the cen- ter, leaving a cup. Roll thes^e in beaten q^^. then in HORSESHOE Soap will not ruin your clothes. ENTBEES 69 bread crumbs and fry in deep fat, to a delicate brown. Fill with the prej^ared oysters and serve hot, garnished with a sprig of parsley. Mrs. frank MITCHELL. Olynipia Oysters and Fi-esh Miishroonis 2 cups of mushrooms (a 1 pint of oysters few more or less will 2 tablespoonfuls of butter not matter) 2 tablespoonfuls of flour i cup of sherry Peel and break into small pieces the mushrooms and put them in a stewpan with a little water; cook until tender, stirring frequently. Heat the butter and stir into it the flour, rubbing smooth, add the cream gradu- ally and let it boil up once. Add to this the mushrooms and oysters, season with salt and cayenne pepper and add the wine. Serve on toast. Mrs. a. W. ENGLE. Oyster Patties No. 1 1 can oysters 3 ounces butter Yolks of 2 eggs Salt, pepper and celery tops Bake some tarts made of Puff Paste; keep warm; drain the oysters, put in a stewpan with only enough of their own liquor to keep them from burning; add the butter laid in pieces among the oysters. To enrich the gravy stir in the beaten yolks of 2 eggs and ^ cup of sweet cream. Season with pepper, salt and tops of celery finely minced. Let stand about five minutes to heat thoroughly, then fill the tarts with the oysters, and pour gravy over and serve at once. L. M. THEDINGA. Oyster Patties No. 2 1 pint solid native oysters 1 large tablespoonful butter 1 saltsfjoonful salt 1 saltspoonful pepper 2 small tables^ioonfuls flour 2 small cups milk Yolks of 2 eggs WEBB'S Ground Spices are perfectly pure. 70 CLEVER COOKING Stir your flour, pepper and salt in a little cold milk, then stir this into your boiling milk and add butter. When this is the consistency of cream, have a quart of boiling water and pour your oysters into it, and give them a shake or a stir with a spoon; then turn imme- diately into a colander, drain well, and stir them into your cream. Set over a slow fire for five minutes for oysters to finish cooking. Beat the yolks of the 2 eggs in a little milk and stir into your cream, then fill your shell. This will serve eight persons. CHARLES MULCAHEY (Chef Rainier-Grand). Chicken Patties 1 chicken, 4 pounds A little parsley, celery, and onion (if you like) Cut chicken into dice- shaped pieces, and stir into cream sauce as for oyster patties. Use lamb or sweet- breads in the same w^ay. CHARLES MULCAHEY (Chef Rainier-Grand). Devilled Crabs Make 1 pint of cream sauce and add: i teaspoonful cayenne 1 teaspoonful made mustard 1 teaspoonful lemon juice 1 tablespoonful wine 1 pint crab meat Make the sauce thick, as the crabs liquify it. Mrs. CHARLES SHEPARD. Crab Chops No. 1. Take the meat from two good-sized crabs. Put in sauce pan 1 teacupful of cream, 1 teaspoonful of grated onion, 1 teaspoonful of finely chopped parsley. When mixture comes to a boil stir into it 2 tablespoonfuls of flour rubbed smooth in a little milk. Put in crab, sea- son with pepper, salt, a little cayenne pepper, a table- spoonful of Worcestershire sauce, take from the fire, slightly cool, then stir in the beaten yolks of 2 eggs; add HORSESHOE Soap will not draw your hands. ENTREES 71 a small glass of sherry wine; replace on stove and cook long enough to set the egg. Turn the mixture on a platter to cool. When cold form into shape of chops, pointed at one end; roll in egg and bread crumbs; fry in boiling fat; stick a claw into the pointed end of each chop, after they are cooked. Garnish with parsley and serve with tar tare sauce. Mrs J. C. HAINES. Crab Chops No. 2 1 quart of crab meat f cup of cream 2 tablespoonfuls of flour 1 teaspoonful of grated 1 tablespoouf ul of Worces- onion tershire sauce 1 teaspoonful of chopped 1 glass of sherry (small) parsley A dash of mace Yolks of 2 eggs Salt and pepper A dash of cayenne Mix flour and part of the cream, add the onion and parsley and cook until tliick, then add the remainder of the cream, eggs and other ingredients, the sherry last. When cold shape into chops, dip in eggs and bread crumbs, fry in /lo^ deep lard, and serve with tartare sauce. Mrs. NEUFELDER. Crab Cutlets 1 pint milk 2 heaping tablespoonfuls of 2 tablespoonfuls butter corn starch ■^ teaspoonful salt i teaspoonful celery salt Little bit of cayenne pepper Heat the milk; put the butter in a pan. and w^hen it commences to bubble, stir in cornstarch slowly and cook till f/i/cJt, then stir in the crab meat; pour on a large flat dish. When cool, form into cutlets; dip in crumbs, then egg, then crumbs, and cook like griddle cakes. Serve on a lettuce leaf, with a claw stuck on one side. Mrs. TAYLOR (from Mrs. Harrington). WEBB'S Extracts are triple strength. Use them. 72 CLEVER COOKING 8alinoii Cutlets 1 pound canned salmon ^ pound crackers, rolled fine 1 ovmce butter 1 teaspoonful salt ^ teaspoonful pepper 1 egg Pour the oil off the salmon, pick out the bones and the skin, beat it; add a few tables poonfuls of crackers, then the butter, salt and pepper and mix it all together. Form it into cutlet shape; dip into the beaten e.^^ and then into the rolled crackers. Fry in very hot lard un- til brown, and garnish the dish with parsley. L. M. THEDINGA. Crab ji la I?oi 1 can of tomatoes 1 slice of onion 2 cups of crab meat 1 cup of cream 1 pinch of salt 1 red pepper 1 lump of butter size of an Qg,g Cook the tomatoes with a pinch of salt, red pepper and slice of onion at least two hours. Then strain through a colander. Shred the crabs very fine, add the cream, then mix the crab with the tomatoes and just let it come to a boil; put in the butter but do not cook. Serve on small pieces of buttered toast on a warm dish. This will serve six people for a luncheon course. Mrs. homer F. MORTON. Crab Pates a la Creole Thh Will Make Nine Pates 1 large Dungeness crab 1 cup rice "1 eggs I cup milk 4 tablespoonfuls of melted 1 small pinch of cayenne butter pepper Salt and pepper to taste Crack the shells of the crab, remove all of the white meat from the claws and body, also the yellow "fat" next the back shell, as this fat is the richest portion of the crab. Mince fine and set aside until the rice is HORSESHOE Soap, Big Cake, 5c, ENTREES ready. Wash the rice in several waters, then boil in double boiler, covering the rice with 1 quart of boiling- water. Do not stir at all. but let boil until dry and ten- der. Stir the hot rice into the minced crab, add the butter, milk and seasoning, then last of all the beaten eggs. Drop into well buttered granite or iron gem pans, heap up as full as possible, brush over the toj^ with beaten egg and bake in a hot oven until of a rich golden brown color, or it may be baked in an earthen baking dish. Mrs. C. p. dam. Banana or Apricot Fritters Will Serve Four Perso7is. 4 bananas 1 tables poonf ul of flour 2 eggs 1 teaspoonful of sugar 4 teaspoonful of melted butter Remove the skins from 4 bananas, split them and cut in two. Beat the yolks of the eggs well, add 1 large teaspoonful of sugar. Mix the flour with 3 large table- spoonfuls of cold water and put in the eggs, then add the melted butter. Pour the mixture into the stiffly beaten w^hites, stirring constantly. Dip the bananas separately into the batter, drop them into hot fat and fry to a line golden color. Serve at once. Canned apricots are even better than fresh ones if well drained. Sauce. 1 small tablespoonful of corn starch 1 tablespoonful of butter il tablespoonfuls of sugar 1 teaspoonful of vanilla extract or nutmeg grated 1^ cups of boiling water Mix the corn starch with 2 tablespoonfuls of cold water, add the boiling water, the sugar and boil three or four minutes, then put in the butter and flavoring, Mrs. BOWDEN. HORSESHOE Soap will not ruin your clothes. CLEVEB COOKING Salted Almonds Blanch the almonds; put them, with 1 tablespoonful of meUed butter aad 1 teaspoonfulof salt to each cup of almonds, into a bowl and let stand an hoar or more; then put them in a moderate oven in a large pan. and stir frequently till a light brow^i. More salt may be added as they come from the oven if not salted enough. Mrs. RICHARD C. STEVENS. G/iEESE DIS/iES Welsh Karebit No. 1 1.^ pounds of rich American cheese, grated or cut up in fine pieces; season with mixed mustard and cayenne pepper; melt this together, then add ale or beer to make the mixture the consistency of drawn butter. Serve on squares of toast. An egg broken into the mixture and well stirred through just before serving makes rarebit more creamy. Mrs. J. C. HAINES. Welsh Itarehit No. 2 I pound rich cream cheese. \ cup lager beer (or milk) broken in very small 2 teaspoonfuls mustard pieces 1 teaspoonful salt A little cayenne 8 slices toast Pat cheese and beer together in kettle and melt; mix mustard, salt and cayenne together dry, and add; cook till it thickens, but does not curdle; pour over toast, serve at once. Mrs. baker. CHEESE DISHES 75 Genoa Kamaqiiins Fit the bottom of a buttered pudding dish, with bread, sHced one-half inch thick. Beat 2 eggs, add ^ pint of milk and a saltspoonful of salt and pour over the bread and let it soak one hour. Then pour off any cus- tard which may not be absorbed, and cover with the cheese mixture. There should be as much grated cheese as would cover the bread an inch thick. Put this in a double boiler, add i cup of cream and stir over the fire until dissolved; add salt and pepper, pour over the bread and bake half an hour or until brown. ADELAIDE M. BLACKWELL, Bi-ookmead. Cheese Crackers Take ordinary square crackers, butter them; cut a square piece of the common dairy cheese (fresh) the size of the cracker, and place on it. Spread the cheese with a httle prepared mustard. Lay them in a dripping pan, put in the oven until the butter and cheese melt together. Serve ve?y hot with salad. Mrs. NATHANIEL WALDO EMERSON, Boston. Cheese Sticks No. 1 1 pound cheese, grated 1 cup of flour 1 tablespoonful of butter 1 full saltspoonful of salt 5 drops of tobasco sauce or pinch of cayenne pepper Mix as pie crust with cold water, roll thin, cut in strips and bake in a quick oven. Mrs. EUGENE RICKSECKER. Cheese Straws No. 2 3 heaping tables poonfuls 3 heaping tablespoonfuls of sifted flour grated cheese 1 tablespoonful butter Yolk of 1 egg ^ saltspoonful salt ^V saltspoonful pepper 1 tablespoonful milk and a little nutmeg Stir cheese and butter in a bowl; add yolks, salt and HORSESHOE Soap will not shrink your flannels. 76 CLEVER COOKING pepper; stir well. Pour in milk, then add flour; roll out thin and cut in narrow strips and bake in buttered pan fifteen minutes. Mrs. M. .T. carter. Cheese Foiulu No. 1 IV/// Sei'vc Five Persons. \ pound good rich cheese, i teaspoonf ul salt grated 2 tablespoonfuls of melted 1 pinch cayenne pepper butter 6 eggs Place the grated cheese in a bowl, add the salt, cayenne, melted butter and beaten yolks, stirring in last of all the whites of eggs, which have been beaten to a stiff froth. Pour into a buttered dish or into individual moulds, bake in a hot oven for twenty minutes and serve at once in the dish in which it has been cooked. This makes a good entree for dinner or an appetizing supper dish. Mrs C. p. dam. Cheese Fonrtu No. 2 1 cup bread crumbs 2 small cups fresh milk \ pound grated cheese o well beaten eggs i small tablespoonful of A pinch of soda dissolved in melted butter hot water and stirred Pepper and salt into the milk Soak the crumbs in the milk and beat into these the eggs, the butter, the seasoning, lastly the cheese. Pour the mixture into a buttered baking dish, strew dry breadcrumbs on top, bake in a quick oven and serve im- mediately. Mrs. S. W. R. dally. Cheese Souttle 2 tablespoonfuls of butter 1 heaping tablespoonful of ^ cupful of milk flour 1 cupful of grated cheese 3 eggs T teaspoonf ul of salt A speck of cayenne pepper Put the butter in a saucepan and when hot add flour CUEEtiE DISHES and stir until smooth, but not browned; add milk and seasoning. Cook two minutes, then add the yolks of the eggs well beaten and the cheese. Set away to cool. When cold add the whites beaten to a stiff froth. Turn into a buttered dish and bake from twenty to twenty - five minutes. Serve the moment it comes from the oven. Mrs. H. R. CLISE CLEVER COOKING ''The Lace House" ''The Foster'' Ai-e two makes of KID GLOVES that are not surpassed tor looks, fit or durability by any Glove at any price. We show them in all shades, and fit every pair. rnn ^i nn^ pair we sen a GLOVE that will lIlK Hiil IflBl S^'^^ better general satisfaction I Wll wlHygy than any you'll buy elsewhere in the Northwest at the same price. Any shade. Each pair fitted. WE SHOW LARGE ASSORT- MENTS AND THE LATEST For Street Wear For Evening Wear For Bicycle Wear ALWAYS PAY HEED TO OUR GLOVE SPECIALS, IT'S A MONEY- SAVING CHANCE EACH TIME. J. A. BAILLARGEONScGO. SECOND AVE. AND JAMES ST. GMAFING DISH A true epicure can dine well on one dish, provided it is ex cellent of its kind. While the use of the chafing dish is said to date from the days of Homer, its present popularity is due to a revival of the past few years, and although the posses- sion of one is a thing to be desired by the "gude wife" in her housekeeping, it is equally popular in the bache- lor apartments, the artists" quarters in modern Bohe- mia, the light housekeeping of flats, the summer outing in a houseboat or to put in one's canoe, for a dainty tid- bit on shore, after an evening's paddle. The modern chafing dish when complete consists of the stand and lamp, dish proper, cutlet dish, and hot water pan, and while preferable in sterling silver, just as good results have been made with a granite iron one, especially if to the delights of the palate there is added "A con- genial group who make possible the feast of reason and flow of soul." Some objection has been made on account of the expense of fuel. In the Gorham Manufacturing Company's Chafing Dish book they claim ten of the recipes were prepared in one of their dishes and less than a pint of alcohol used. Wood alco- hol we recommend as cheaper and just as good as grain alcohol. Except for coffee and tea. which can be made over another spirit lamp, almost any light breakfast or luncheon can be prepared on a chafing dish, and for late suppers for a few\ no other way is as practicable. It HORSESHOE Soap for Good Luck. (79) 80 CLEVER (X)OKING is also an attractive way of serving an entree at dinner. Always use a wooden spoon to avoid scratching the dish. Most of these recipes are improved by serving on fresh toasted bread or crackers. Any ordinary cooking done in a saucepan on the range can be done in a chafing disli. Ciiops and steals: can be daintiI.Y done by using a scant amount of butter. Chicken, trout, frogs legs, crab chops, liver and bacon" can all be done equally well. The limits of the chafing dish include most breakfast and luncheon dishes and the majority of entrees. For a quick meal on a chafing dish nothing equals one of the many preparations of eggs, boiled, poached, fried with bacon, scrambled or in one of the many omelettes. Scramble Put a walnut of butter in chafing dish and drop eggs in whole. When they begin to set. stir lightly so when cooked the mixture is even white and yellow in appear- ance. Some add a tables poonful or two of cream or milk. Omelette Some go so far as to make a fine omelette the test of a good cook, but once the knack is learned it is so sim- ple and there are so many happy combinations it is quite worth the effort to do it well. l*laiii Omelette Is the foundation for all. The number of eggs de- pends on size of the chafing dish as well as the number toservo. Five eggs makes agoodomelette. Beatwhites and yolks separately, the former very stiff. Give the yolks about twelve good beats; add a large tables poon- f uls of milk to every two yolks, or if you find after mak- ing once, you prefer it more moist, take a small table- WEBB'S Ground spices are perfectly pure. CHAFING DISH 81 spoonful of milk to eack egg, add pepper and salt to yolks, then put yolks and beaten whites together, mix- ing quickly. Have ready the hot chafing dish with a walnut of butter sizzling hot and pour in your mixture. Do nof stir. This is perhaps the only chafing dish prep- aration that requires the use of a knife, but for the success of an omelette a broad-bladed knife must be slipped about the edges and under the omelette to lift it just a little all the time, to keep from burning. When it is set. run the knife under one edge and slip on a hot platter, deftly folding over one-half of the omelette on the other. Cheese Omelette Is made as above mth the addition of grated cheese according to taste. Oyster Omelette When a plain omelette is prepared to serve, have ready a small oyster stew, and before folding the ome- lette lift several spoonfuls of oysters into the center of the omelette and fold over. Peas Omelette Peas left from dinner may be heated over and folded in plain omelette. Asparagus heads, corn, tomatoes, minced ham and other combinations will suggest them- selves, and a little ingenuity can develop original ome- lettes. Sweetbreads There are many excellent ways of cooking sweet- breads in a chafing dish, but whether cooked at table or on the kitchen range, they must first stand in cold water an hour or two. then they should be parboiled, cooled, and all rough edges, membranes and sinews removed. They should then be put in cold water and kept on ice WEBB'S Extracts are triple strength. Use them. 82 CLEVER COOKING until wanted for the chafing dish. Calf's brains are prepared in the same way and may be cooked in any style sweetbreads are. Creamed Sweetbreads Put into the chafing dish a walnut of butter; when it melts put in slices of sweetbread or brains, cut not too thin nor yet too thick, or if preferred, cut in dice, and saute in butter. Open a can of French mushrooms, rinse in cold water, cut half of them into quarters, add them to sweetbread with 1 pint of cream; season with salt and pepper. Dissolve 1 heaping tablespoonf ul of fiour. add it and simmer until the sauce is thick and smooth. (Gorham Chafing Dish Recipes.) Sweetbreads With Peas Put into the hot water dish a teaspoonful of butter; toss about in the dish the three small sweetbreads which have been prepared as in the foregoing recipe. They may be larded also. When they have absorbed the butter and are in danger of burning, add \ pint of strong beef or veal broth or gravy, 1 celery leaf chopped fine, salt, pepper and \ teaspoonful of browned fiour. Turn the sweetbreads, and when the sauce is reduced one- half the dish is ready. Open a can of best green peas, or cooked fresh ones are better; put them into cutlet dish with 1 tables poon- ful of butter, salt and pepper. When the peas are warmed through they are done. Serve both together. (Gorham Chafing Dish Recipes.) Lobster or Crab a la Newbiirg- Take 1 large cup of meat, cut into pieces about one inch long. Put an ounce of butter in the pan and add meat, tossing it about. Season with salt and pepper to suit and add 1 cup of heavy cream sauce. When well HORSESHOE Soap will not draw your hands. CHAFING DISH 83 heated add the yolk of 1 raw egg and 3 tablespoonfuls of sherry. Serve on small pieces of dry toast. RECTOR, Chicago. Corned Beef Hash a la Murrey The first important step is to select the proper cut of corned beef ; the second 15 to be positive that raw potatoes only are used, cold boiled potatoes will spoil the dish. Select a very fine piece of navel corned beef, weigh- ing about 3 pounds; boil it half an hour in hot water, then take it out, throw the water away and cover the meat with tepid water. Simmer on back of the range two and a half hours; remove the pot from the range and allow the meat to cool in the water. Skim off the fat and remove the meat, placing it in ice box until next day. Cut into small pieces 2 pounds of the beef ; peel, slice and cut into dice enough raw potatoes, which when cut up will equal in quantity the cut meat. Peel and cut up fine 1 large sour apple; chop these ingredi- ents together in a chopping bowl. Cut uj) fine 2 medium sized onions; also a large sweet Spanish pep- per, not the hot variety; now put into a large frying pan a scant tables poonful of beef drippings — butter will not do. When hot add the onion and fry a delicate brown. Next add the pepper, toss about for a few moments, then add a gill of strong beef stock, after which the other chopped ingredients, with a pint of beef stock, or strong broth; mix well, cover and sitnmer thirty minutes. Should the moisture evaporate too quickly add more of the broth; stir to prevent sticking to the pan and also to assist in evaporating the moisture finally. Taste for seasoning and put away until next day, w^hen it should be warmed in the chafing dish with the hot water dish underneath it. (Gorham Chafing- Dish Recipes.) WEBB'S Extracts are triple strength. Use them. 84 CLEVER COOKING Welsh Rarebit No. 1 Grate 1 iiound of full-cream mild American cheese, no other will give satisfaction. Melt a walnut of butter in the cutlet dish; when the butter is melted add the cheese, and as it melts, stir with a wooden spoon; add 1 tablespoon ful of ale every few minutes until four or five are used. Cook six minutes; serve on toast. Do not make the mistake of putting large pieces of cheese into the dish or the rarebit will be lumpy. Welsh Karebit No. 2 1 egg beaten together 5 ounces domestic cheese 1 level tablespoonf ul butter -k teaspoonful salt Pinch of cayenne Level teaspoonful of dry 5 tables poonfuls milk mustard To make a Golden Buck drop a poached egg on each piece of toast, covered with rarebit. Frieas.see of Oysters Butter size of an egg Sherry, wineglassf ul Oyster juice, 1 cup Cream. ^ cup Good pinch cayenne Yolks of 4 eggs Puget Sound oysters, 1 pint Lemon juice Put into chafing dish butter the size of an egg: when hot add 1 wineglassful of sherry, reduce, add 1 cup of oyster juice, h cup of cream, a pinch of cayenne, yolks of 4 eggs. When like custard put in 1 pint of strained Puget Sound oysters which have been seasoned, and the juice of i of a lemon squeezed over them. Cook until plump. Mrs. HINCKLEY. Oysters a la Creiiie 2 tablespoonfuls of butter 1 pint of cream Saltspoonful of salt Saltspoonful of pepper Grating of nutmeg Bay leaf 2 tablespoonfuls of bread 1 pint of Cahfornia oysters crumbs Put the butter in the chafing dish, when hot add HORSESHOE Soap, Big Cake, 5c. CHAFING DISH 85 cream, pepper, salt, a grating of nutmeg, and a bay leaf. Stir in 2 tablespoonfuls of very stale fine bread crumbs. Blanch a pint of Puget Sound oysters by pouring boiling water over them, drain, and add to the sauce. Cook two minutes. Mrs. HINCKLEY. Curried Oysters or Clams 1 small onion 2 tablespoonfuls of butter 1 teaspoonf ul of curry 2 teaspoonfuls of flour powder 1 pint of milk 1 pint of California oysters or 1 dozen of Eastern Chop the onion fine. Put butter in the chafing dish when hot. add the onion; fry. Mix the curry powder with flour and stir into the butter: add 1 pint of hot milk gradually, strain the oysters and add, cooking them onlj^ until the leaves curl. Mrs. HINCKLEY. Oyster Toast. 1 dozen Eastern oysters or 1 teaspoonful of butter 1 pint of Puget Sound Yolks of 2 eggs oysters Gill of cream Salt, pepper and nutmeg Chop the oysters moderately fine, season with salt. pepper, and a trace of nutmeg. Put into the chafing- dish a teaspoonful of butter; add the oyster mince. Beat up the yolks of eggs with the cream, stir it int(^ the dish, when the egg is firm. Serve on buttered toast. (Gorham Chafing Dish Recipes. ) Oysters Maitre d' Hotel ^ dozen large oysters 1 teaspoonful of butter 7 lemon Chopped parsley Season with salt and pepper Dry the oysters in a napkin. Put butter in chafing dish. When it is very hot add the oysters, saute them WEBB'S Extracts are triple strength. Use them. CLEVEB COOKING on one side, then on the other, season with salt and pepper; put out light under dish, then squeeze the juice of i lemon over the oysters, strew over them a little chopped parsley and serve with or without toast. (Gorham Chafing Dish Recipes. ) Shrimps a la Poiilette Squeeze over a cup of shrimps a little lemon juice, put into chafing- dish 1 tablespoonful of butter; when hot, add 1 tablespoonful of flour; pour gradually over 1 cup of hot cream, season, stir in the yolks of 2 eggs; add the shrimps. When hot serve. (Gorham Chafing Dish Recipes.) Shrimps a la Creole Take a pint of shelled shrimps, fresh or canned, and place them in a chafing dish in which you have 2 ounces of butter, ^ of a very small onion grated. Braise the shrimps in this preparation; add \ a pint of canned to- matoes; season very highly with salt and Chili pepper: add 2 tablespoonfuls of French peas. Cook for about ten minutes and serve. CHARLES E. RECTOR, Chicago. Cheese Fondu 1 tablespoonful of butter 1 cup of milk 1 cup stale bread crumbs \ teaspoonful dry mustard Speck of cayenne pepper 1 cup grated Enghsh dairy cheese Put the butter in the chafing dish; when melted add cup of milk, then cup of stale bread crumbs which have been seasoned with a + teaspoonful of dry mustard, a spec of cayenne, the beaten yolks and the cup of cheese. Stir all the time. Just before serving add the well beaten whites. Serve on toast. Twice as much cheese can be used if preferred without changing the other proportions. Mrs. HINCKLEY (recommended by Mrs. M. F. Backus). HORSESHOE Soap for economy and quality. CHAFING DISH 87 Fresh Mushrooms Peel 1 dozen medium-sized mushrooms, remove the stems, melt \ a teaspoonful of butter in the cutlet dish, and before it gets hot lift the dish off and put it on a plate; cover the bottom of the dish with mushrooms; on top of each mushroom put a bit of butter the size of a marble; season each with a little salt and pepper. Re- turn the dish to the flame, and cook from two to three minutes according to the size of the mushrooms. (Gorham Chafing Dish Recipes ) S8 CLEVER COOKING PURE [flLK AND CREAlf ARE ESSENTIAL TO GOOD HEALTH. YOU GET BOTH, HEALTHFUL MILK AND CREAM, COMBINED IN HIGHLAND BRAND EVAPDRATED CREAM FIRST AND FOREMOST, AWARDED Gold Medal by Universal Expo- sition, Paris, in 1889. Medal and Diploma by World's Columbian p]xposition, Chicago, in 1893. Gold Medal and Diploma by California Midwinter International Expo- sition, San Francisco, in 1894. Medal and Diploma by Mechanics' Institute, San Francisco, in 1887. 1889, 1893 and 1895. HIGHLAND EVAPORATED CREAM is pure, un- sweetened milk reduced to cream by evapora- tion and sterilized. Undiluted, or slightly diluted with water, it is delicious for coffee, tea, cocoa, fruits, cereals, etc. Diluted with crude milk in proportion of from two to four parts of milk to one part of Highland Evaporated Cream, an excellent cream is obtained for ice cream and other purposes. Three parts of water added to two parts of High- land Evaporated Cream reduce it to the consis- tence of very rich milk. This solution is a healthful drink and answers every purpose for which fluid milk may be used. Leading physicians recommend Highland Evaporated Cream as the Ideal Food for Infants. FOR SALE BY GROCERS EVERYWHERE. SALADS We may pick a thousand salads, ei'e we light on such an herb. Mayonnaise Xo. 1 2 eggs (yolks only) 1 teaspoonful dry mustard 1 teaspoonful sugar 1 teaspoonful salt - tablespoonfuls vinegar Juice of 1 lemon 1 pint best olive oil A dash of cayenne Rub the inside of a bowl with a slice of onion; beat the yolks of the eggs with the dry ingredients and with a silver fork beat in the oil, pouring in only a drop or two at a time. Always stir one way. and always be sure that the last drops of oil are stirred in thorouglily be- fore adding more. After the mixture becomes thick and ropy the oil may be added in a little larger quan- tities, but it is better to be too careful rather than not enough so. If the mixture separates it is probably be- cause it is not chilled enough or because the oil has been added too rapidly. Set the bowl on the ice in the re- frigerator for fifteen or twenty minutes, then try again; if it still will not mix. add the yolk (very cold) of another egg, and perhaps a second one may be added. If it is still obstinate, and it is necessary to finish the dressing at once, it will be best to set this away and begin over again, taking great care that all the materials and uten- WEBB'S Ground Spices are perfectly pure. (89) 00 CLEVEn COOKING sils are well chilled, and in warm weather, or a warm room, set the bowl in a dish of cracked ice while beating. Sometimes two or three hours" chilling will bring the old dressing out all right; sometimes a few drops of lemon juice or a little unbeaten white of Qgg; will re- store consistency. After the dressing becomes quite stiff and hard to stir, a few drops of lemon or vinegar may be added, then more oil and so on till all of the oil has been used. It is impossible to give exact quantities of vinegar and seasoning for a salad dressing, so much depends upon the strength of the materials; so that much must be left to the taste. But lemon juice is better than all vinegar, and tarragon vinegar is a great improvement upon cider vinegar. To keep, this dressing should be thick enough to cut with a knife, put into a fruit jar and kept in the ice chest. The quantity needed may be thinned to the proper consistency by adding whipped cream, thick sweet cream, or sour cream. The white of an Q^g beaten to a stiff froth and added at the last makes it very light and delicate. Mrs. RICHARD C. STEVENS. Mayonnaise No. 2 3 eggs Saltspoonf ul of ground mus- Saltspoonful of salt tard \ teaspoonful of Worces- Pinch of caj^enne pepper ter shire sauce Beat the eggs and slowly drop in pure olive oil until it becomes a stiff paste: add the condiments and slowly thin with vinegar or lemon juice until the consistency of thick cream. Mrs. EUGENE RICKSECKER. HORSESHOE Soap for Luck. SALADS 91 Cream Salad Dressing Mixture for Seasoning. 8 teaspoonfuls of salt 4 teaspoonfuls of mustard 1 even teaspoonful of red pepper Mix well together and place in a tin or glass can for future use. Dressing. To 5 tablespoonfuls of boiling vinegar add the well beaten yolks of 5 eggs, piece of butter size of an Q^^. and boil until it thickens, then remove from the stove and beat until cool; add 1 teaspoonful of the mixture to this and the juice of 1 lemon. Beat \ pint of cream stiff and stir into the paste when ready to serve. Mrs. CHARLES STIMSON. Sour Cream Salad Dressing 5 tablespoonfuls of vinegar Yolks of 5 eggs \ cup of butter or salad oil 1 teaspoonful of salt i saltspoonful of pepper 1 tablespoonful of sugar 1 teaspoonful of prepared 1 cup of sour cream mustard Heat vinegar to boiling point and pour gradualh' into beaten yolks, stir until thick, then add butter gradually until all is dissolved, and lastly other ingre- dients. C. HOWELL KIRBY. Cooked Salad Dressing 4 eggs \ teaspoonfulof red pepper 1 teaspoonful of drj?- mus- 1 cup of best salad oil tard \\ teaspoonfuls of sugar f cup of vinegar 1^ teaspoonfuls of salt Beat the yolks and add the dry ingredients, then veiy slowly add the oil. This if rightly done will become waxey and thick. Add the vinegar a little at a time; then the beaten whites of the eggs. Put into the double boiler and stir from the edges and bottom carefully till it thickens. HORSESHOE Soap will not shrink your flannels. 92 CLEVEB COOKING Lemon juice is much nicer than vinegar, or more lemon juice than vinegar. Put in a glass jar, keep in a cool place and use as required. Mrs. GEO. OSGOOD, Tacoma. Lactiola Dressing 4 tablespoonfuls of butter 1 tablespoonful of flour 1 tablespoonful of salt 1 ounce of sugar 1 large teaspoonful of mus- 1 cup of milk tard T cup of vinegar 3 eggs A pinch of cayenne Heat the butter in custard kettle; add flour, stirring until smooth, being careful not to brown. Add the milk and boil up. Beat the eggs, salt, pepper, nutmeg and sugar together, and add vinegar. Mix with the boiling- mixture and stir until it thickens like soft custard. Let cool and bottle, and it will keep in a cool place for weeks. Yolks of eggs may be used, requiring six yolks for this quantitv. Mrs. cor win s. shank. Salad Dressing- 2 medium-sized boiled potatoes. While hot pass through a sieve; add well beaten yolks of 2 raw eggs, mixed mustard and salt to taste, and when well mixed and cold, beat in gradually and thoroughly as much oil as it will bear until stiff enough to bear up a fork. Put in vinegar, using your judgment as to quantity, and a dash of red pepper. If the oil does not mix readily, add a drop or two of vinegar or cold water. It needs a deal of beating and should be quite thick and creamy when done. Mrs. B. W. baker. Salatl Dressing- Yolks of 3 eggs 6 tablespoonfuls of oil 3 tablespoonfuls vinegar Pepper and salt Put into a bottle and shake till like cream. Mrs. ISAAC H. JENNINGS. WEBB'S Extracts are triple strength. Use them. SALADS 93 Fruit Salad Dressing- 4 tablespoonfuls sugar 7 teaspoonful cinnamon 1 gill sherry 2 tablespoonfuls Madeira Mix sugar and cinnamon together, add the wine and stir constantly until sugar is dissolved. By Permission of Mrs. S. T. KORER and ARNOLD & CO. Kgg Salad 1 tablespoonful of butter 3 raw eggs 1 cup of cream 'i cup of vinegar 1 teaspoonful of pepper 1 teaspoonful of salt 2 teaspoonfuls of dry mustard Beat the eggs separately, then mix and to them add pepper, vinegar, salt and mustard and stir all in a saucepan in which is the tablespoonful of butter melted. Let it come to a boil, then cool before adding the cream. Cut the celery as for chicken salad and cut hard-boiled eggs in quarters or slices, having equal quantities of celery and eggs. Mix all together and stir in dressing. Mrs. R. C. WASHBURN. Veal Salad With Nuts Two pounds of cold veal, cut small ; 1 head of celery. 1 pound of nuts (almonds, filberts and English walnuts), blanched and halved ; marinate with French dressing, and at serving time place on tender lettuce leaves and add mayonnaise dressing. Mrs. RICHARD C. STEVENS. Lobster Salad 2 raw eggs well beaten 1 teaspoonful of mustard 1 teaspoonful of salt -k teaspoonful of pepper 1 tablespoonful of sugar 2 tablespoonfuls of olive oil Remove the coral for the dressing, then chop the lobster with 1 bunch of celery. Heat the vinegar, add the seasoning except the oil and stir constantly until of HORSESHOE Soap for economy and quality. 94 CLEVER COOKING the consistency of thick cream. Add the oil and work in gradually the coral which has been rubbed to a paste. Pour over the hot mixture and set aside to cool. Mrs. DOUGLAS YOUNG. Salmon Salad No. 1 1 quart cooked salmon 2 heads of lettuce 2 tablespoonf als of lemon 1 tablespoonful of vinegar juice 1 teaspoonful of salt 2 tablespoonfuls of capers 1 cup mayonnaise dressing Break up the salmon with a fork, add to it the salt, pepper, vinegar, lemon juice and capers. Place on ice for tw^o hours, and just before serving add the dressing, tossing the fish lightly with a silver fork and spoon. Mrs. J. S. LOWMAN. Salmon Salad No. 2 J^or Five Persofis. 1 pound boiled salmon 1 head celery ^ teaspoonful white pepper h teaspoonful salt Break salmon into small pieces, chop celery and mix with a mayonnaise dressing. Garnish the dish with white leaves of celery and serve. Mrs. NINA C. SPENCER. Herring Salad H herrings Cold roast veal Raw apples Pickled red beets Cucumber pickles 2 onions 6 hard boiled eggs Soak the 8 herrings for twelve hours, pick out bones and skin, cut in small pieces: add the same quantity of finely cut cokl roast veal, almost as much of apples and red beets, and 1 saucerful of chopped pickles and 2 chopped onions. Shortly before using cut the whites of 6 hard boiled eggs into it. and stir the yolks into the milt of the herrings, which has been previously beaten WEBB'S Ground Spices are perfectly pure; SALADS 95 with vinegar; then add thereto pepper, salt, a little mustard and more vinegar. Pour over the rest, and when ready to use. ornament with beets, pickles, hard boiled eggs (each chopped separately) and some capers. Enough olive oil and vinegar to moisten. L. M. THEDINGA. Asparagus antl Chicken Salad Marinate cold boiled asparagus tips in French dress- ing and place on top of chicken or veal mayonnaise. Garnish with mayonnaise. Mrs. RICHARD C. STEVENS. Macedoiiie Salad Vegetables which are ordinarily cooked before serv- ing should be cooked before using for salad. Mayon- naise should be added 7^5/ before serving, as it liquifies as soon as mixed with vegetables. 1 head celery 1 tablespoonful green peas i cauliflower 1 tablespoonful string beans 1 small beet Cut into small pieces, cover with mayonnaise and serve at once. Any combination of vegetables may be used. Mrs. WINFIELD R. SMITH. Potato Salad Boil 4 good sized potatoes in their jackets, peel, cut in dice, put into a colander and marinate with French dressing in which has been grated a fewdrops of onion. When cold moisten slightly with mayonnaise which has had 1 teaspoonful of minced cucumber pickles and one of minced capers mixed with it. Put a layer in the salad bowl, a thin layer of sliced and salted cucumbers. a spoonful or two of mayonnaise on this, then more potatoes, etc.. until all are used, putting potatoes last. and mayonnaise liberally on top. Garnish with pitted olives, cold boiled beets cut in any shape desired, hard- . HOESESHOE Soap will not shrink your ;flannels. 96 CLEVER COOKING boiled eggs or capers. It is hardly possible to put too many good things into potato salad. Mrs. RICHARD C. STEVENS. Potato Salad With Apple Will Serve Six Persons. 6 potatoes boiled with skins 2 apples on I teaspoonful of celery seed 4 tablespoonfuls of vinegar "When the potatoes are thoroughly cold cut in small cubes; prepare apples in the same way. Mix with them the celery seed and pour over all the vinegar. Let stand two or three hours, stirring occasionally. Serve with mayonnaise dressing. Mrs. EUGENE RICKSECKER. Apple and Celery Salad Select several ripe mealy apples and about half as much celery. Make a mayonnaise dressing, using lemon juice instead of vinegar. Add to this the well beaten white of 1 egg. Peel and slice the apples thin. Cut the celery fine. Stir these into the dressing. Gar- nish with celery tips and serve. Mrs. PETERS. Apple Salad No. 1 1 cup of apples "1 cups of celery "1 tablespoonfuls of chopped walnuts Cut the apples and celery into one-half inch pieces. Chop the nuts very fine. Mix with mayonnaise just be- fore serving, and garnish with halves of walnuts. Serve very cold. Mrs. E. a. stout. Apple Salad No. 2 A good salad for the spring months is made by com- WEBB'S Extracts are triple strength. Use them. SALADS 97 billing tart, juicy apples with celery. Cut the celery as for chicken salad, peel the apples, cut them as fine as the celery and cover with lemon juice to keep from turning dark. Cover with a French dressing and serve on lettuce leaves. Mrs. WM. H. DE wolf. Tomato Jelly Salad 1 can tomatoes ^ box gelatine Pepper and salt Put the tomatoes in a saucepan and let them come to a boil; season high with pepper and salt, particularly the latter. Strain through a fine sieve, add the gela- tine (dissolved) and fill a mould. Set in icebox until cold. Cut in thin slices and serve on lettuce leaves with mayonnaise. Cucumbers sliced very thin may be added if desired. Mrs. NATHANIEL WALDO EMERSON, Boston. Tomato Salad 1. Select fine large tomatoes that have been in the ice-chest and are very cold; remove the skins without the use of hot water, arrange on a dish garnished with lettuce or parsley, and put a generous spoonful of may- onnaise on each tomato. Beet Salad 2. Cut cold boiled beets into dice and mix with an equal quantity of celery cut into pieces not too small. French or mayonnaise dressing. Asparagus Salad 3. Serve a spoonful of mayonnaise on the plate with boiled asparagus. Mrs. CHARLES E. SHEPARD. HORSESHOE Soap will not draw your hands. C. C— 7 98 CLEVER COOKING Cucumber and Sweetbi-eacl Salad Sliced cucumbers on sweetbreads with French dress- ing. Mrs. H. C. henry. Fruit Macedoine 2 bananas, cut in quarters lengthwise and then in inch long pieces; 2 oranges, having the pulp separated as nearly whole as possible; a small pineapple, shreded; a bunch of grapes, seeded, and f cupful of nuts (pecans are best, but almonds or w^alnuts may be used, or a mixture). Have the fruit thoroughly chilled; moisten lightly with French dressing. Serve at once on lettuce leaves with mayonnaise on top. A great many com- binations of fruits can be prepared in this way. Or- anges alone, or oranges with nuts are good. Mrs. RICHARD C. STEVENS. Golden Chestnut Salad Shell, blanch and boil until tender 1 pint of chest- nuts; drain, dust with salt and stand aside to cool; hard-boil 2 eggs. At serving time arrange the lettuce in a salad bowl, put the chestnuts over, and moisten with a nice French dressing, using lemon juice instead of vinegar. Hold a small sieve over the bowl, and rub the yolks through it. with wiiich cover the salad lightly. By permission of Mrs. S. T. RORER and THE HOUSEHOLD NEWS. Celery as a Garnisli Salad Take a large cork, as from a wide-mouthed bottle, drive in needles head first quite close and regularly. Have nice white celery cut about two inches long, draw over the needles from the center (nearly) to one end, then turn and draw to the other end. making the celery into fringes, held together in the center. Throw into ice water for a half hour, and it will curl and crisp WEBB'S Extracts are triple strength. Use them. SALADS 99 beautifully. This is also a pretty way to prepare celery for a salad. Mrs. RICHARD C. STEVENS. Truffle Salad Russian. 4 dozen truffles 1 wineglass of sherry 1 tablespoonf ul of oil 1 teaspoonful of chopped 1 teaspoonful of chopped tarragon parsley Salt and pepper Chop the truffles and put over the tire with the sherry for five minutes. When cold put in a bowl with the other ingredients. Mix well and cover with mayonnaise. Mrs. ERASTUS BRAINERD. Cauliflower Salad Boil a cauliflower until tender. Cool. Pick into small i^ieces, or serve whole. Cover with mayonnaise. Garnish with lettuce and hard-boiled eggs, sliced. Mrs. ERASTUS BRAINERD. Orange Salad For Roast Game. Slice oranges thin; free from seeds; and mix with a dressing made of 3 tablespoonf uls of oil, 1 tablespoon- ful of lemon juice, salt, cayenne. Delicious. Mrs. ERASTUS BRAINERD. A Dainty Way to Serve Chicken Salad Cut out the stem end of tomatoes and remove the pulp, moisten the inside slightly with French dressing and chill thoroughly. At serving time fill with chicken mayonnaise (chicken salad, without the celery), put a spoonful of mayonnaise on top, garnish with capers or chopped pickles and serve on lettuce leaves. HORSESHOE Soap, Big Cake, 5c. 100 CLEVER COOKING Tomato Baskets Select fine large tomatoes, carefully peel and put on ice. Leave a strip of the tomato in the middle to serve as the handle of basket. Prepare celery by splitting lengthwise the thickness of a straw and cut in half inch pieces. Mix with mayonnaise and fill the baskets. Mayonnaise of sweetbreads is very nice in these bas- kets. Oyster Salad Drain the liquor from a pint of Sound oysters, pour boiling water over them and let them stand until they plump. Set away until perfectly cold, then mix with i cup of mayonnaise, and serve on crisp lettuce. Pecan Salad 1 cup pecans, shelled | cup celery, cut fine Marinate with French dressing; chill well, and ar- range on lettuce leaves, and garnish with mayonnaise. Mrs. RICHARD C. STEVENS. A COLD LUNCH FOR A HOT DAY Iced Bouillon Halibut (cold boiled) with Mayonnaise Cucumbers Olives Radishes Small onions Salted Almonds Boned Capon, stuffed with Truffled Sausage Cold Asparagus Cold Cauliflower Served with French Dressing Roman Punch Whole Tomatoes, filled with Sweetbreads and Celery, Served with Cream Dressing Peach Ice Cream Cake Fruit in Season Iced Coffee Maraschino Mrs. ERASTUS BRAINERD. (101) 102 CLEVER COOKING WEGETABLES " Nor lacked our table small parade of garden fruits. " What, and how great the virtue and the art To live on little with a cheerful heart." New Potatoes a la Creiue. Select new potatoes about the size of apricots. Boil in salted water till tender, drain them and when dry pour over a little drawn butter sauce. Serve very hot. Mrs. M. a. KELLOGG. Potato au Gratin Slice cold boiled potatoes, stew in milk, season with salt and pepper, sprinkle with grated cheese and bread crumbs mixed, and brown in oven. Mrs. V. A. RITON. Potato Puff To li cups of seasoned mashed potatoes allow 1 egg and beat well. Yolks should be added first, then the whites, previously beaten stiff with a pinch of salt in them. Place the mixture in a well buttered dish and bake until light brown on top. A little minced parsley may be added, or a little finely chopped cooked meat of any kind or white fish minced fine. Serve hnmediafely in the dish in which it is baked. ANNA BEACH. HORSESHOE Soap for Good Luck. (103) 104 CLEVER COOKING Duchesse Potatoes 5 cold boiled potatoes 5 heaping dessert spoon- 1 teaspoonf ul of baking fuls of flour powder 2 eggs A little salt Grate potatoes; add, lightly stirring with a fork, the other ingredients. Drop with a spoon into boiling lard, and fry until balls are a rich brown. Mrs. BURNSIDE. Potatoes on the Half Shell Wash, scrub and bake 3 smooth potatoes. Cut in halves lengthwise, and without breaking the skin scoop out the potato into a hot bowl. Mash and add 1 table- spoonful of butter, 2 tablespoonfuls of hot cream, 1 tablespoonful of chopped parsley, salt and pepper to taste. Beat the whites of 2 eggs stiff and mix with the potato. Fill the skins with the potato mixture, heap- ing it lightly on the top. Brown slightly. One table- spoonful of grated cheese may be used instead of the parsley. Mrs. CHARLES SHEPARD. Potato Croquettes Boil 6 large potatoes, mash fine, season with pep- per and salt and 2 tablespoonfuls of melted butter. Beat separately the yolks of 2 eggs and the white of 1; first beat the yolks thoroughly into the potato, then add the white, beating all very light. Form into balls and roll, first in beaten egg, then into cracker crumbs, and fry in hot lard. Mrs. J. C. HAINES. Scalloped Potatoes No. 1 Slice raw potatoes fine, put a layer in a baking dish; put over them a dust of flour, small pieces of butter, salt and pepper and celery salt, and a little milk (cream WEBB'S Ground spices are perfectly pure. VEGETABLES 105 is better if you have it) ; fill the dish in this way. Roll 3 crackers fine, sprinkle over the top, and bake one hour in a moderate oven. Mrs. J. C. HAINES. Scalloped Potatoes No. 3 Cut cold boiled potatoes into dice and alternate them in a baking dish with layers of cream sauce, to which may have been added a little onion juice or parsley. Strew bread crumbs and bits of butter on top and bake about thirty minutes. Mrs. CALVIN VILAS. French Fried Potatoes Pare the potatoes and cut into three-cornered pieces. Fry as doughnuts in boiling lard; when brown add pep- per and salt. H. VAUGHAN HOWELL. Potatoes and Eggs Eight or 10 potatoes, 6 hard-boiled eggs. Boil and mash potatoes, season with cream, butter and salt. Put a layer of this in buttered baking dish. Separate yolks from whites; mash the yolks, adding teaspoonful of mustard, verjf little cayenne, tablespoonf ul of butter, dessert spoonful of vinegar, cream sufficient to soften. Mix this with the chopped whites; add a layer of this, then the potatoes till the dish is filled, putting bits of butter on top. Put in the oven and brown twenty min- utes or a half hour. Mrs. LOUISE A. THOMPSON. Potato Tinibale. Pare 8 good sized potatoes, cover them with boiling water, let them cook until soft, drain water from them, and mash smooth and light. Add 3 tablespoonfuls of butter, two of finely chopped parsley; season with pep- HORSESHOE Soap will not ruin your clothes. 106 CLEVEE COOKING per, salt and celery salt, and then gradually beat in 1 teacupful of hot milk, stirring hard; beat the yolks of 3 eggs and stir into mixture; butter baking dish and cover it thickly with fine crumbs; lastly beat the whites of the 3 eggs very stiff ; beat well into prepared potato; turn all into dish and bake in a moderate oven for half an hour. Let the dish stand a few minutes after it comes from the oven; then place a heated plat- ter over the top and turn them over together. If the timbale does not readily come from the dish, loosen with a thin bladed knife. Mrs. J. C. HAINES. Moulded Potato Boil until mealy half a dozen large potatoes; mash smooth and light; stir into them 2 generous tablespoon- fuls of butter and 3 tablespoonfuls of cream, and 2 tablespoonfiils of finely chopped parsley; season with pepper and salt. Beat very light the whites of 3 eggs, stir into potato, beating all well together. Have a quart tin jelly mould well buttered, pour the mixture into it, pressing down well into form; let stand a few minutes, then reverse mould on a buttered baking tin. Brush the moulded potato over with the beaten yolks of the 3 eggs, place in oven and brown lightly. This makes a sightly dish placed in the center of hot platter and French mutton chops piled around it. Garnish with lemon and parsley. Mrs. J. C. HAINES. Creamed Potatoes au Gratin Put in saucepan 1 cup of thin cream, 1 small table- spoonful of butter, season with salt and pepper; cut into rather fine dice half a dozen cold boiled potatoes. When the cream mixture comes to a boil add the potatoes, let them boil up once and remove from fire. Place a layer of potatoes in a buttered baking dish and scatter over WEBB'S Ground Spices are perfectly pure. VEGETABLES 107 them some grated cheese, and then layers of potatoes and cheese until the dish is filled. Sprinkle over the top a layer of crumbs and bits of butter over all. Put dish in oven and bake until crumbs are brown, which will be in fifteen or twenty minutes. Mrs. J. C. HAINES. Sweet Potatoes With Sugar Boil the potatoes, then slice them. Put them in a baking dish, make a syrup by adding water and a little butter to the sugar; do not cook the syrup, but pour it over the potatoes and bake them in the oven. A very little while will suffice for the syrup to permeate the potatoes. A crust of sugar will form on the top pota- toes. Mrs. THOMAS GREEN. Spinach With Cream Boil spinach and chop fine. In a saucepan over the fire put 4 ounces butter, 1 tablespoonful flour, salt, nutmeg and ^ pint of cream. Stir well until it boils; add spinach, and when hot serve with bread fried in butter. Mrs. ERASTUS BRAINERD. Boiled Cabbage Prepare the cabbage by cutting as for cold slaw and allow it to he in cold water at least half an hour before cooking. Cover with cold water and cook slowly until tender, changing the water three times during the pro- cess in order to remove the strong cabbage taste and odor. When tender, drain ofl" all water and add \ cup of milk (this amount for about half a head of cabbage), butter, pepper and salt. Heat the milk through and serve at once. Cabbage cooked in this way is as deli- cate as cauliflower. Mrs. J. D. LOWMAN. HORSESHOE Soap for Good Luck. 108 CLEVEB COOKING Frencli Cabbage Wash cabbage in salt water, cut in quarters and boil twenty minutes. Drain the water from it, but do not squeeze. Brown i pound of butter in pan, put in cab- bage and a teacup of cream and let siinmer another twenty minutes. Good, Mrs. charlotte B. CHURCH. Winter Succotash Boil \ pint of dry lima beans until tender; add 1 can of corn, season with butter, salt and pepper and add 1 cup of cream or milk. Mrs. frank beach. Creamed Carrots Will Serve Five Persons. Scrape and wash 6 medium-sized carrots, quarter them and boil in salt water until soft. Drain and mash, season with salt, pepper, and butter the size of a wal- nut; add a cup of rich milk and serve. Mrs. JAMES FIELDS. Mushrooms on Toast For Six Persons. Peel and rinse 1 dozen mushrooms, cut in pieces and stew in 1 cupful of water until tender; add 2 tablespoon- fuls cream or a little butter; season with salt and pep- per. Serve on slices of buttered toast. Mrs. JAMES FIELDS. Salsify or Oyster Plant Patties Will Serve Six Pei'sons. 12 medium-sized salsify 2 tablespoonfuls butter roots 1 egg 4 rolled soda crackers Pepper and salt Scrape the salsify and cut crosswise in half inch pieces, throwing at once into cold water to keep from WEBB'S Extracts are triple strength. Use them. VEGETABLES 109 turning dark; a good deal more than cover with boiling water; add 1 teaspoonful salt and boil until tender, which will be an hour or longer; mash very fine, put in i tablespoonful butter, pepper and a little salt if needed, and let cool. In the meantime beat 1 egg lightly, put in a /if//e salt and pepper, roll the crackers very fine, season with a //^f/e salt and pepper. Take a dessert spoon and mould the salsify into little cakes, dip them into the egg, handling carefully so as not to break them; roll them in the cracker crumbs. Pry a light brown in good hot beef diipping, or butter. The patties may be prepared some hours before frying. Mrs. EDMUND BOWDEN. Fricassee of Rice 2 onions, chopped fine 1 cup rice 1 teaspoonful butter 1^ cups boiling water 4 tomatoes 5 green sweet peppers, Salt chopped fine Boil rice, water and peppers an hour, stirring well; put onions, butter and tomatoes in frying pan and fry fifteen minutes; add to the cooked mixture, stirring well, without breaking the rice. Mrs. B. W. baker. Rice and Cheese Put 3 or 4 tablespoonfuls of rice into a saucepan of boiling salt and water (use a good deal of water) and keep it boiling /mfd twenty minutes. Strain. Butter a baking dish, and put in a layer of rice, then bits of but- ter, salt and pepper; then a layer of grated cheese. Repeat to the top, cover with a layer of bread crumbs and pour in milk until you can see it at the top. Bake a half hour. This is much more delicate than macaroni and cheese. Mrs. GEORGE OSGOOD, Tacoma. HORSESHOE Soap will not draw your hands. 110 CLEVER COOKING Baked Onions Boil until well done and put whole into a baking dish. Pour over a small dishful ^ cup of cream or milk, add 3 tablespoonfuls of butter (less if cream is used), pepper and salt. Sprinkle bread crumbs over the top and bake half an hour. Mrs. CHARLES E. SHEPARD. Fried Onions Will Serve Five Posons. Peel 6 large onions, slice, place in pan containing hot fat and fry until brown; leaving them uncovered and stirring often to prevent burning. Season with salt and pepper, Mrs. JAMES FIELDS. Onion Tart This is a very appetizing dish to all onion lovers. Place sliced onions in a dish lined with paste, seasoning with butter, pepper and salt and baking until the onions are tender. If Spanish onions are used and a little cream is added, dredging each layer with a little flour, it makes a delightful accompaniment to baked meats. It must be eaten piping hot. Mrs. L. H. gray. Celery Cut tlio tender stalks into inch pieces and boil in water and a little salt three-quarters of an hour. The white root may be boiled with it. Pour over it a white sauce. Mrs. M a. KELLOGG. WEBB'S Extracts are triple strength. Use them. VEGETABLES 111 Creamed Celery 2 cups of cut celery 1^ cups of milk 1 teaspoonful of butter 1 teasj^oonful of flour Bread crumbs Salt, cayenne pepper Boil the celery not quite tender; add milk, flour, but- ter and seasoning; put in layers in a baking dish with alternate layers of soft bread crumbs; sprinkle fine, dry crumbs on top, with bits of butter. Mrs. CALVIN VILAS. Catachis 2 rather small crooked neck 4 medium-sized ripe toma- squashes toes 1 bell-pepper (from which 1 large onion seeds have been extracted) Chop fine; melt 1 tablespoonful of butter in hot fry- ing pan, put in vegetables, season, cover and cook one hour, stirring often. Good warmed over. Papas Rellenas Spani's/i. Boil some potatoes, mash smooth, put in salt and butter and line your dish with them; cut fine some cold roast beef, add some chopped onion, red peppers, thyme and parsley. Put in a pan with some lard and fry a little; add some soaked bread, and if too dry a little water. When nicely fried put in your potato dish. Slice some hard boiled eggs over it, cover with mashed potato and brown in oven. Fried Cucumbers Slice cucumbers lengthwise in thin slices after par- ing carefully, salt well and place on tilted board to drain thirty minutes to an hour; dry on towel, dredge with flour seasoned with pepper and fry on hot griddle. Mrs. EUGENE RICKSECKER. HORSESHOE Soap will not shrink your flannels. 112 CLEVEB COOKmG Boiled Ciiciinibers 6 cucumbers 6 slices of toast 1 cup of milk 1 tablespoonful of butter Pepper and salt Pare the cucumbers and slice lengthwise of the vegetable into long strips about the size of asparagus. Boil about twenty minutes until tender, drain and serve on toast. Cover with milk heated to boiling point; sea- soned with butter, pepper and salt; if preferred the milk may be thickened with a little flour. This tastes very much like asparagus on toast and is an excellent substi- tute. Mrs. R. W. EMMONS. Stiitted Egg Plant Will Serve Four Persons. 1 Q^^ plant 1 teacup of chopped cold 1 teacup of bread crumbs roast beef or steak, or 1^ tablespoonfuls of butter \ pound round steak 1 teaspoonf ul of cracker cooked and chopped dust Pepper and salt Buy a good shaped q^^ plant weighing about a pound; cut the blossom end so that it will stand up- right. Cut the stem end off about two inches from the top and peel the piece cut off. Now carefully remove the inside of the o,^^ plant leaving the shell about a quarter of an inch thick. Stew the q^^ plant in just enough water to keep from burning until tender, about an hour, stirring often; mash, season with salt and pepper and 1 tablespoonful of butter and beat well. It will be dark in color. Mix the o.^^ plant, bread crumbs and meat thoroughly, put back in the shell, dust the cracker crumbs on the top and dot it with the \ tablespoonful of butter. Put it in a pan, without water, but slightly greased, in a hot oven and bake until the top is brown — about twenty minutes. Mrs. BOWDEN. WEBB'S Ground Spices are perfectly pure. VEGETABLES lie Corn Doclgrers IVzll Serve Five or Six Persons. 6 ears green corn (grated) 1 pint of milk 2 eggs Salt 2 teaspoonfuls of baking 2 tablespoonfuls of sugar powder Flour sufficient to make a stiff batter. Drop in hot lard and fry as you do doughnuts. Mrs. C. p. dam. Stewed Tomatoes Stew the tomatoes a few minutes, sweeten them; then add crumbled crackers, biscuit or light bread. Set the dish inside the oven until a crust forms. Mrs THOMAS GREEN. Stiittecl Tomatoes Select firm, large and ripe tomatoes; with a sharp knife cut a deep piece from the stem end of each; press them between the palms to extract as many of the seeds as possible without injury to the shape of the fruit; stuff them with any kind of chopped meat- — ham. sausage or beef. Place them side b}^ side in a dish well buttered. Sift bread crumbs thickly over the top. dot it with bits of butter, a teaspoonful in each. Bake in hot oven thirty minutes. They should be a light brown when properly cooked. EMMA r. McLOGAN. Fried Tomatoes Cut tomatoes in half, sprinkle with flour and a little salt. Fry in butter with cut side down. When fried brown put into a dish. Put a piece of butter and some milk in the frying pan. When it boils pour over the tomatoes. Serve very hot. Mrs. V. A. RITOxNT. HORSESHOE Soap for economy and quality. C. C.-8 114 CLEVEB COOKING Creamed Tomatoes \ can of tomatoes 1 tablespoonful of butter 1 tablespoonful of onion, chopped 1 teaspoonf ul of parsley, chopped 1 teaspoonf ul of corn starch 5 eggs Stew tomatoes, butter, onions and parsley together, adding corn starch after mixing it with a little of the tomato juice. Beat the eggs until very light and add to other ingredients, stirring all until thick and creamy. Serve on buttered toast. Nice with anchovies. Mrs. S. W. R. dally, Eseallopped Tomatoes Put a layer of sliced tomatoes in the bottom of an earthen pudding dish; then a layer of fine bread or cracker crumbs. Season each layer with salt, pepper, sugar and bits of butter. Make three layers of each, having the top one crumbs with plenty of butter. Cover and bake one-half hour in a moderate oven or until nicely browned. Pilaf All Egypt ia7i Dish. i cupful of rice 1| cupfuls of water 1 cupful of boiled tomatoes 2 tables poonfuls of butter Boil the rice and water until soft, then add 1 cup of boiled tomatoes and season with salt, pepper and 2 tablespoonfuls of butter; mix thoroughly and serve hot. This is an especially nice dish for lunch. Cauliflower With Cream Dressing Pick over a good firm head of cauliflower, soak in cold salt water f » r at least half an hour before cooking. Cook until tender, then lift into the vegetable dish and WEBB'S Extracts are triple strength. Use them. VEGETABLES 115 pour over the following sauce: Rub 1 tables poonful of butter and one of flour together. Into this beat the yolk of an egg. Dip up some of the cauliflower liquor into this until quite thin. Then pour all into the saucepan and boil up once and pour over the cauliflower. Some add a little lemon juice. Mrs. T. M. DAULTON. Cauliflower au Gratiii Boil a cauliflower until tender. Put in a baking dish and pour over it a rich cream dressing. Grate cheese on top and bake. Serve very hot. Mrs. H. F. WHITNEY. Corn Fritters 1 cup of cold sweet corn 1 beaten egg 2 tablespoonfuls of flour Pepper and salt Chop the corn, stir in the egg and seasoning and flour, and, if necessary, add a little milk to make consistency of batter. Fry by spoonfuls in butter. When brown, turn and brown on the other side. 116 CLEVER COOKING BREAKFAST AND LUNCHEON I like breakfast time better than any other moment in the day. No dust settles on one's mind then, and it presents a clear mirror to the rays of things. — Georye Elliott. Escalloped Mutton. IVit'l Serve Four Persons. 1 cup of cooked mutton, 1 tablespoonful of butter chopped 1 cup of bread crumbs 1 cup of tomatoes Pepper and salt Butter a shallow pudding dish, sprinkle it with a part of the crumbs, then the meat, then add the stewed seasoned tomatoes, and put the remainder of the crumbs on top, using the pepper and salt sparingly on the crumbs and tomato. Put a heaping teaspoonful of butter, broken in bits on the top and bake twenty min- utes or half an hour. The mutton should be chopped fine and all stringy and very fatty parts picked out. A nice breakfast or luncheon dish. Mrs. E. a. BOWDEN. Hegeree for Breakfast One large cupful of rice, boiled till tender and drained. The remains of cold fish from dinner picked up and freed from bones and skin; 2 hard-boiled eggs cut up; a good lump of butter, salt and pepper. Heat Daulton-Carle Co., Pioneer Carpet House of Northwest. (n7) 118 CLEVER COOKING all together very hot. Heap on a platter and serve very hot. Mrs. BEATRICE GREEN. Ham Patties Two cups of cold boiled ham chopped rather fine, 1 cup of bread crumbs moistened with 1 tablespoonful of milk. Mix together with 1 beaten egg, form into oval shapes and fry in hot frying pan. Mrs. L. H. GRAY. English Pasty i pound of suet i pound of lard 1 qual't of flour Make a stiff paste, roll thin, and cut into as many pieces as you wish. Take one piece and slice potatoes small to cover one-half of it; on this put a layer of chopped meat, or steak cut in small pieces sliced; on this put a layer of onions. Parsley or turnip may be used in place of onions. Season to suit taste. Close the other half of the paste over these ingredients and pinch into a roll. Make small hole in the top and pour in a little water; close again with small pieces of paste. Bake for one hour. Pork or chicken can be used in place of steak. Mrs. S. CARKEEK. Tomato Toast With Fish Cut cold buttered toast in squares or rounds, lay a ring of tomatoes on this and some flakes of cold cooked codfish on the top. Cover with a plentiful supply of parsley sauce, put it in the oven to warm and serve hot. The dish is very economical and serves to use up any stale bread or bits of fish or sauce. Garnish with parsley. Mrs. V. A. RITON. GERMEA— The Delightful Breakfast Dish. BREAKFAST A ND L UNCHEON 1 1 9 Hash Use equal quantities of chopped meat and fresh grated bread; moisten well with milk, stock or gravy; season well with salt, pepper, and a little tomato, wal- nut or mushroom catsup. Let cook slowly about fifteen minutes; add a good lump of butter and serve very hot. Half potatoes may be used instead of all bread if de- sired. Mrs. RICHARD C. STEVENS. Corned Beef Hash Equal quantities of cold corned beef, chopped, and cold boiled potatoes, chopped (mashed potatoes may be used but are not so nice); put into a stew pan, and moisten with stock, water or milk; a little left-over gravy is a nice addition. Let simmer, season with salt, cayenne and butter, and any sauce or catsup that is liked. Have an omelette pan very hot, put in a bit of butter sufficient to moisten the bottom thoroughly, put the hash in and spread evenly. Draw onto the back of the stove and let brown without stirring. Fold like an omelette, toss onto a hot platter and serve with tartare sauce. A few tablespoonfuls of chopped beets make a pleasant change. Mrs. RICHARD C. STEVENS. Minced Ham 1 slice of bread and 1 pint of milk boiled together; 1 cup of fried or boiled ham chopped very fine, 1 egg. Pour the bread and milk over the ham and egg and beat all together. Bake a light brown. ANNA BEACH. Mock Minced Calf's Head Original. 2 pounds lean veal 1 pound liver Boil tender, chop fine, mix and make very moist with Daul ton-Carle Co., Pioneer Cai'pet House of Northwest 120 CLEVER COOKING rich drawn butter sauce; season highly with sage, salt and pepper. Serve with baked potatoes. Mrs. M. H. young. Laiicasliire Pie Take cold beef, veal or mutton, chop and season as for hash; have ready hot mashed potatoes, seasoned as if for table. Put in a shallow^ baking dish alternate layers of meat and potatoes till the dish is heaping full; smooth over top of potatoes and drop bits of butter over it; bake until a nice brown. Mrs. JOSEPH SHIPPEN. Chicken Tiiubale.s Chop uncooked lean chicken, freed from skin and bones, very fine; pound with a potato masher and rub through a sieve. There should be a half pint of meat. Cook 1 cup of cream, ^ cup of grated bread, and a tiny bit of mace for fifteen minutes. Take out the mace, and beat and mash the mixture till it is a smooth paste; add 3 ounces of butter, salt and pepper to taste, and the chopped meat; beat well, and add the stiffly beaten whites of 2 eggs. Set away to cool. When cold butter the timbale moulds and line with the paste. This must be done very evenly and great care must be taken that there are no thin places. When this is done fill with creamed chicken made as follows: 1 cup of cold diced chicken 3 tablespoonfuls of mushrooms (chopped), or 2 tablespoonfuls of mushrooms and 1 of hard- boiled eggs (chopped) 1 dessert spoonful of flour I cup of cream Mix the flour with a little of the cream, put the re- mainder on to cook in the double boiler. When this boils add the flour and cook for a minute to thicken the flour; add the chicken and the mushrooms, salt and pepper to taste. Mix thoroughly and cook about live GERMEA— The Delightful Breakfast Dish. BREAKEAST AND LUNCHEON 121 minutes; take from the fire, grate in a hint of onion, and if you use it, a tablespoonful of sherry, in which case omit a tablespoonful of cream. Fill the lined moulds with this mixture, putting in a little at a time that there may be no air bubbles. Fill almost to the top and cover with paste, being careful to cover every part of the filling and not to heap it, but to have the top perfectly level with the edges of the mould. Put the moulds into a bain marie, or a deep pan, fill nearly to the top of the mould with warm water and bake a half hour. The oven should be about right for custards, so that the mixture will never bubble. Cover the moulds with buttered paper. They may be served on a napkin or on a hot dish with cream mushroom, Supreme or Bechamel sauce. Nice for luncheons, card parties or entrees. Mrs. RICHARD C. STEVENS. Sweetbread Tiinbales These are prepared almost the same as chicken tim- bales. substituting sweetbreads for chicken in the fill- ing, or part sweetbreads and part breast of chicken. Use the same paste for lining the moulds. If you wish them very elaborate, after buttering the moulds stick slices of mushrooms around the sides and bottom of the moulds; then line with the paste very carefully, so as not to displace them; hard-boiled eggs chopped, or almonds blanched, browned a little and chopped, may be used in the same manner. Mrs. RICHARD C. STEVENS. Scrapple 8 pounds of fresh pork 4 gallons of water 1 quart of corn meal Cayenne, black pepper Mustard, summer savory Sage, sweet marjoram Buckwheat or entire wheat Thyme, salt Boil the pork in the water till very tender, then re- move and chop fine. Return to the kettle and add sea- Daulton-Carle Co., First in styles, First in qualities. 122 CLEVER COOKING soning to taste. When boiling add the cornmeal and let it simmer a few minutes, then thicken with the buck- wheat or entire wheat. Let it stand on the back of the stove for a half hour, taking care that it does not burn, then pour into dishes and set away to cool. To serve, turn out of dishes, slice thin and fry in hot butter. Serve with baked potatoes. Mrs. TAYLOR. Savory Pyramids Will Serve Six Persons. f pounds finely chopped meat (previously cooked meat may be used) 3 eggs 6 heaping tablespoonfuls fine bread crumbs 3 ounces butter, melted 1 tablespoonful finely chopped parsley 1 pinch cayenne, and salt 1 teaspoonful grated lemon peel (this may be omitted) Mix the ingredients, then moisten the whole with gravy, cream or milk; stir together, form into small pyramids, dip in beaten o^^^. roll in bread crumbs and bake on a greased baking tin in a hot oven for about half an hour. Mrs. C. p. dam. Codfish Pick very fine a small bowl of codfish, put into a saucepan and cover with cold water. Let it come to a boil and drain. Rub together a tablespoonful of sifted flour and one of butter. Return the fish to the pan. and add a half pint of cream. When this comes to the boiling point, stir in the creamed butter and flour and let boil a few minutes. Serve on slices of toast. Mrs. JOS. SHIPPEN. GERMEA— The Delightful Breakfast Dish. BREAKFAST AND LUNCHEON 123 Coclfisli Balls 1 pint of fish, picked very 2 well beaten eggs fine 1 quart of raw potatoes 1 large tablespoonf ul of A little pepper butter Put the potatoes and fish into the kettle with cold water and cook till potatoes are done. Drain off the water; mash till very smooth, add butter, eggs and pepper, and beat well. Dro^) by spoonfuls into deep fat, boiling hot and cook till brown. Mrs. JOS. S IPPEN. Mackerel Balls Soak a mackerel over night. In the morning pour cold water over it and let it come just to the boiling point. Shred it carefully, carefully rejecting all bones and skin. Add an equal quantity of cold mashed pota- toes, 2 well beaten eggs, season with pepper and a few drops of lemon juice. Make into small balls, and fry in very hot deep fat. Serve very hot on a napkin. Aiicliovy Toast 2 eggs 1 tablespoonful of cream Anchovies Minced tongue Beat the eggs, add the milk and put into a saucepan. Add the anchovies and some minced tongue. Let boil up, spread on hot toast and serve immediately. Mrs. M. a. KELLOGG. Prune Toast Boil prunes until you can remove the pits, sweeten, and if desired add a little sherry. Pour over toasted bread and serve with cream. Daulton-Carle Co., First in styles, First in qualities. 124 CLEVER COOKING Ci'eani Toast 1 quart milk 3 tablespoonfuls butter Whites of 3 eggs 2 even tablespoonfuls flour Salt to taste or cornstarch Dip the toast into boiling water into which 1 table- spoonful of the butter has been dissolved; scald the milk, thicken with the flour, and let it simmer until cooked. Put in the rest of the butter, salt, and the beaten whites of eggs. Boil up once, pour over the toast, and set in the oven, closely covered, two or three minutes. Serve at once. Mrs. CHARLES SHEPARD. Wheat Flakes For Six People. 1 pint wheat flakes 1^ pints boiling water 1 teaspoonful salt Put the wheat into the double boiler, add the boiling water and salt; stir well; let cook for fifteen minutes. Longer cooking will not hurt it. Mrs. RICHARD C. STEVENS. EGGS Plain Omelette The fire should be quite hot. Put a saute pan or smooth iron spider on the stove, break the eggs into a basin, sprinkle over them pepper and salt, and give them twelve vigorous beats with a spoon. Put butter the size of an Qgg (this is enough fov Jive eggs) in the heated Daulton-Carle Co., Pioneer Carpet House of Northwest. EGGS 125 pan, turn it around so that it will moisten all the bottom of the pan. When it is well melted and begins to do/'l. pour in the eggs. Holding the handle of the omelette pan in the left hand, carefully and lightly with a spoon draw up the whitened egg from the bottom, so that all the eggs may be equally cooked to a soft creamy sub- stance. Now still with the left hand shake the pan for- ward and backward, which will disengage the eggs from the bottom ; turn with a knife half of one side over the other, and allowing it to remain a moment to harden at the bottom, gently shaking it all the time, toss it once on to a warm platter held in the right hand. If unsuc- cessful in the tossing operation, one can lift the omelette to the platter with a pancake turner. It should be creamy and light in the center and firmer on the out- side. A variety of omelettes may be made in the same way by adding boiled tongue cut into dice, sliced truffles, cooked and sliced kidneys with the gravy poured around. Mrs. D. C. GARRETT. Omelette With Tomatoes Just before folding the omelette place in the center three or four whole tomatoes boiled and seasoned. When the omelette is turned of course the tomatoes will be enveloped. Serve with tomato sauce. ■ Mrs. D. C. GARRETT. Omelette Crumb 1 slice of bread and soak in hot milk. Beat the whites of 4 eggs to a high froth. Beat the bread. with all the milk it will adsord, no moie, add beaten yolks and a little salt. Put one ounce of butter in frying pan. When hot pour in omelette; when set put in the oven for five minutes. This will never fall. S. E. W. JOHNSON'S Columbian Brand Pine Apples. 126 CLEVER COOKING Quaking- Omelette Pour eggs. Y cup of milk, a rounded tablespoonful of flour and a teaspoonf ul of salt. Beat together the yolks of eggs, flour and salt; add them to milk. Then whip whites to a froth and stir into mixture. Put 1 table- spoonful of butter into a hot frying pan; turn mixture in. In about one minute put the pan into the oven; re- main six minutes. Have a hot platter ready and a cup of cream sauce well seasoned. Turn the omelette on the platter, but do not try to fold it. Pour sauce around it. Serve at once; will fall if let stand. Mrs. L. H. gray. Savory Omelette 4 eggs 1 tablespoonful of butter 1 teaspoonf ul of grated 1 teaspoonf ul of chopped onion parsley 1 tablespoonfulof chopped Salt and pepper ham Melt the butter in /lof omelette pan. Beat the eggs lightly, just enough to mix. stir in the other ingredi- ents, and pour in the hot pan. As soon as the edges begin to set. fold over half, cook one minute longer, turn on a hot dish and serve immediately. These same ingredients, omitting the eggs, cooked with the butter until very hot, and spread on buttered toast, make a breakfast or luncheon dish which is ex- cellent. Mrs. bone. Oyster Omelette 6 eggs, beaten separately 6 tablespoonfuls of flour 6 tablespoonfuls of cream Oysters Chop the oysters fine and sprinkle with flour. Place where tliey will keep warm. Beat yolks of eggs, flour and cream together, then add well beaten whites of eggs. Fry oa a griddle in butter. When omelette is firmly set put in some chopped oyster, and double the omelette over it. Serve at once. Daulton-Carle Co., First in styles, First in qualities. EGGS 127 Fricasseed Eggs Boil 6 eggs hard. Remove the shells and slice them. Cook 1 cup of milk, 1 tablespoonful of flour, 2 table- spoonfuls of butter, 1 teaspoonful of chopped onion, 1 teaspoonful or more of chopped parsley, pepper and salt to taste. Pour this over the eggs and serve hot. Mrs. M. H. young. Eg-g- Patties For four people take four pieces of bread, three inches in diameter, three also in height. Make in the middle of each a hole two inches deep and one or two inches across; fry these toasts in butter. Put them on a buttered dish, break a fresh egg in every hole, sprinkle over salt and pepper, and about a teaspoonful of butter in each egg. Bake five minutes. Another way: Butter the gem pan, drop an egg in each, salt; take from oven when the whites set. Mrs. L. H. gray. Golden Rod Pie Boil 12 eggs hard, make a w^hite sauce; line a deep dish with toast, put a layer of white sauce, then a layer of white rings of eggs sliced thin, then some of the grated or lightly mashed yolks, repeating until the dish is full, seasoning with salt and pepper to taste; a few bread crumbs on top. Bake about fifteen minutes, but do not let it get brown. Mrs. MAURICE McMICKEN. Stufted Eggs Boil good fresh eggs twenty minutes; when cold re- move shells and carefully cut through the middle, re- moving the yolks into a dish by themselves. Mash the yolks well and add sutticient soft butter, vinegar, pep- GERMEA— The Delightf al Breakfast Dish. 128 CLEVER COOKING per and salt to taste quite sharp. Refill the whites evenly. For picnics wrap in tissue paper to keep moist. Mrs. corwin s. shank. Deviled Kggs Boil half a dozen eggs hard, remove the shell and cut in half lengthwise; take out the yolks and mash them fine; add some finely minced tongue, season well with salt, pepper and mustard. Mould in balls about the size of egg yolks and put one in each half of the whites. Serve on lettuce leaves. Mrs. M. a. KELLOGG. Carried Kg^.s Boil 3 eggs 20 minutes, then remove shells and cut in slices; fry a bit of onion in a little butter and add 1 teaspoonful of cornstarch mixed with a saltspoonful of curry powder; add slowly f cup of milk, season with salt and butter to taste, and simmer until the onion is soft. Add the eggs and serve when they are thoroughly heated. Mrs. HATFIELD "Egg Nests oil Toast" Will Serve Six Persons. 6 eggs \ teaspoonful salt 1^ tablespoonfuls butter 6 slices toast Separate the eggs and keep the yolks whole by let- ting them remain in the half -shell until ready for use; beat the whites with the salt to a stiff froth; toast the bread and dip the edges in hot water, then butter, and heap the whites high on the toast. Make a depression in the center of each mound, add a little butter and the whole yolk of the egg. Place the nests on a pan in a moderate oven and cook for three minutes, or until the whites are a light brown. Serve on a warm dish. Mrs. MOORE. Daulton-Carle Co., leaders in carpet & drapery business EGGS 129 Baked Eg-gs Butter small patty pans, line them with fine crumbs, drop an egg into each, cover lightly with crumbs which have been peppered, salted and moistened with melted butter. Bake until crumbs are brown. 130 CLEVER COOKING WILL COOK IN FIVE MINUTES. This delightful and wholesome Breakfast Mush is preemi- nently endorsed by the prin- inDep.olRollgrMllIfx:-, Seattle Washington | ^^P^^ "Health Clubs" of the United States and Canada, and can be prepared in an endless variety of ways. THE 'IMPERIAL BRANDS OF FLOUR CEREALS Are registered and guaranteed absolutely pure. BL.E1NIDEI> 'Amy PATEm FOR SALE BY ALL FIRST-CLASS GROCERS JOHNSTONE & SPEER, SEATTLE, TAGOMA AND PORTLAND. BREAD ■'Here is bread which strengthens men"s hearts. And therefore is called The Staff of Life." " Tlae bread of life is love: the salt of life is woi-k ; the water of life is faith." Irish Potato Yeast 6 medium sized potatoes ^ cup of sugar 2 tablespoonfuls of salt 1 '"magic yeast" cake Boil potatoes in 3 pints of water. When done mash in the remaining water, and add sufficient cold water to make the consistency of thick cream. When luke- warm add sugar, salt and yeast cake. Press out care- fully all of the lumps, using the hands in doing so. Set in a moderately warm place to rise, then remove to a cold place and the yeast will keep sweet until consumed. One small teacupful is sufficient for a quart of flour. Mrs. W. H. H. green. Mary's Bread aiul Kolls Put 8 quarts of flour in a pan and make a hollow in the middle of it, into which pour a pint of lukewarm water in which half a yeast cake has been dissolved. Let this stand over night where it will not become chilled. In the morning, to i pint of lukewarm water and the same of milk add a tablespoonful each of salt, sugar and shortening, and stir this into the sponge. HORSESHOE Soap, Big Cake, 5c. (131) 132 CLEVER COOKING Let it rise for about an hour and a half, then add flour until stiff, kneading well. Let it stand again from one and a half to two hours or until light; then make into loaves. For rolls — Save out 1 quart of the bread dough and add to it 1 tablespoonful each of sugar, lard and butter. Mix well and let it rise again, then make it into rolls. This quantity makes three loaves of bread and about three dozen rolls. Mrs. CHARLES E. SHEPARD. Bread 3 quarts of sifted flour 1 handful of salt 1 handful of sugar 2 small potatoes 1 cake of compressed yeast Mix flour, sugar and salt. Mash the potatoes in 1 quart of potato water (taken after boiling potatoes for a meal). Dissolve the yeast in a little cold water. Pour warm potato water into the flour mixture; add yeast: mix stiff and knead thoroughly; cover and let rise over night. In the morning knead thoroughly again and form into loaves. Place in well greased pans, and butter the top of loaves also to make the crust moist. Let rise, and bake in an even oven about forty- five minutes. When done remove from pans, rub over the crust with butter, cover carefully with towels or napkins, then wrap well in woolen goods — for instance, an old clean small blanket. Mrs. CORWIN S. SHANK. Whole Wheat Bread Two or Three Loaves. Take of the sponge set the night before for white bread 1 quart. 2 tables poonfuls of molasses and enough of the whole wheat flour to make a stiff dough. Let it rise, knead down and let rise again. Shape into loaves, and when light bake one hour. Mrs. lewis H. SULLIVAN. WEBB'S Extracts are triple strength. Use them. BREAD V6c Parker House Rolls 1 quart of flour 1 teaspoonful of salt 1 heaped tablespoonful of 2 tablespoonfuls of butter sugar 1 pint of boiling milk i ounce of compressed yeast Measure flour in bread bowl, make a well in the mid- dle, into which put salt, sugar, butter and hot milk. Let stand without stirring until lukewarm, when add the yeast dissolved in \ cup of warm water, stir all together to make a soft batter, still leaving a little flour around the edges, cover closely and set to rise. Wlien very light mix in the rest of the flour in the bowl, together with enough more to make a soft dough; knead well and set to rise again. If there is time after the second rising to cut down with a knife a few times the rolls will be much more delicate. About an hour before tea. roll out with as little flour as possible, to one-half inch thickness, cut out with large biscuit cutter, and spread with melted butter, fold over and place close together in pan. Let them rise until twice their original size. Bake in a hot oven. Mrs. GEO. NEWLANDS. Rolls \ cup of yeast 1 tablespoonful of sugar \\ cups of scalded sweet 2 eggs milk li cups of water Salt Flour 1^ cups of melted butter Mix with enough flour to make soft bread dough. Let rise three times. Bake in moderately quick oven about thirty minutes. Mrs. H. R. CLISE. Boston Brown Bread "The Bostonians, you know, are most cultured 'tis said. And it's greatly on account of their Boston brownbread. The secret of making, I'm privileged to tell. So one cup of corn meal, dear sister, sift well. HORSESHOE Soap will not ruin your clothes. i;u CLEVER COOKING Then add to the same one cup of *graham, And a cup and a half of white flour. Of molasses a cup, and an egg beaten up. And one cup of milk that is sour. One teaspoon and a half of soda to raise it, And one of salt, or none would praise it. Stir it up well, and four hours steam it. And rest assured, all will deem it A greater treat than finest cake That one could eat, or cook could bake." * A cup of rye tlour in place of the graham makes a darker and more moist bread. A half cup of seeded raisins is a great addi- tion. Mrs. E. a. BOWDEN. Brown Bread No. 1 "2 cups sour milk 2 cu])S flour A- cup corn meal Pinch of salt Steam four hours. I cup New Orleans molasses 1 cup Graham flour ^ cup rye flour Even teaspoonful soda dis- solved in boiling water Mrs. morgan CARKEEK. Brown Breatl No. ti 2i cups sour milk i cup molasses 1 heaping teaspoonful soda 2 cups corn meal in tablespoonful of boil- 1 cup whole wheat flour ing water 1 teaspoonful salt Steam three hours and afterwards brown in the oven. Mrs. lewis H. SULLIVAN. Brown Breatl No. '3 2 cups corn meal 1 cup flour 2 cups sweet milk 1 teaspoonful soda Steam three hours. 1 cup rye meal ^ cup molasses 1 cup sour milk 1 teaspoonful salt Mrs. F. a. buck. WEBB'S Ground Spices are perfectly pure. BEE AD 135 Mrs. Manning's Recipe for Brown Bread f cup corn meal 3 cups Graham tiour 1 cup molasses 1 cup sour milk 2 cups sweet milk 2 even teaspoonfuls soda A little salt Steam three hours. Mrs. MARY M. MILLER. Graham Bread 1 cup New Orleans molasses 3 cups sour milk t cup butter and lard 1 teaspoonful soda Graham flour to make moderately stiff Bake in bread tin in moderate oven. Mrs. C. H. FAIRBANKS. Tea Biscuits To 1 quart of flour and 2 teaspoonfuls of baking pow- der, salted, add 4 tablespoonfuls of lard; thoroughly mix, then moisten with sweet milk (using knife and not hand or spoon) sufficiently to roll out, but as soft as possible. Handle very little. Roll out about one-third inch in thickness, cut out, then place a small x:)iece of butter on each biscuit, fold over and press down. Bake in quick oven. Mrs. JOSEPH SHIPPEN. Virginia Beaten Biscuits 1 quart of flour 1 teaspoonful of salt 1 heaping tablespoonful of lard Sift flour, add salt, and rub in the lard thoroughly with the hand; mix with milk or w^ater, or half and half, into a ve7y stiff dough. Lay on breadboard and beat with rolling-pin until it is thoroughly smooth and pliant. When it is beaten sufficiently it will blister. Divide into equal parts the size of a small q^^\ wdth the hands HORSESHOE Soap for Luck. 136 CLEVER COOKING mould into biscuits, stick through with a fork three times, aud bake in an even, hot oven. Mrs. W. H. H. green. Maryland Biscuit 1 quart flour 2 scant teaspoonfuls bak- 2 scant tablespoonfuls cot- ing powder tolene Pinch of salt Sift flour, salt and baking powder together; rub through this the cottolene; add enough sweet milk to make a stiff dough, knead until the dough is perfectly smooth. Roll out. cut. and prick with fork, and bake a light brown. Mrs. T. M. DAULTON. Kag'iniiflins Make a dough as for biscuit, roll one-half inch thick; spread with butter, cinnamon and sugar, roll up and cut off from the end the size of biscuit. Bake quickly. Mrs. HATFIELD. Sally Liiiiii 1^ pounds flour 2 ounces butter 1 pint new milk 1 teaspoouful salt 3 eggs 3 tablespoonfuls yeast 1 dessert spoonful sugar Warm the milk and butter together over water until the latter is melted; beat eggs and pour over the luke- warm milk; stir in the flour and add salt and yeast. After mixing well put the whole into a well-greased tin pan and set to rise all night. Bake an almond brown in a quick oven. A delicious southern breakfast dish, Mrs. W. H. H. green. Jenny Liud Bread 1 quart flour 2 cups milk \ cup sugar 2 eggs 1 tablespoonful butter 1 teaspoonful soda Salt 2 teaspoonfuls cream tartar Sift the salt. soda, cream tartar and sugar with the WEBB'S Extracts are triple strength. Use them. BREAD 137 flour twice; add the eggs, well beaten, and the milk, also the butter which has been melted. Bake in a buttered dripping pan until golden brown; cut in squares and serve hot. Mrs. S. W. R. dally. Blueberry Cake 1 cup sugar 2 eggs 2 large spoonfuls melted 1 cup sweet milk butter 2 teaspoonfuls baking pow- 3 cups of flour der 2 cups blueberries Cut this in squares, serve hot with butter. A fine breakfast cake. Mrs. M. H. young. Blueberry Muffins 1 cup blueberries | cup butter 2 eggs 3 cups flour 1 cup milk 2 teaspoonfuls baking pow- 1 cup sugar der Some prefer less sugar. Martha Washington Corn Bread Authentic 1 pint Indian meal 1 gill wheat flour 1 cup boiled rice 1 q^^ 1 tablespoonful butter \ teaspoonful salt 1y pints of milk, or more, until it is a thin batter Bake in tin pan greased; serve hot. Mount Vernon, Va. Southern Corn Bread 1 cup corn meal (white) 1 cup cold cooked rice or 2 eggs hominy 1 cup milk 1 even tablespoonful butter Sift a teaspoonful of salt into the meal, then pour boiling water over it, scalding it thoroughly. Soften the rice or hominy with boiling water and then beat into HORSESHOE Soap will not ruin your clothes. 138 CLE V Eli COOKING the meal; add the butter, then half of the milk, next the eggs beaten light and the remainder of the milk. The mixture should be as thin as for batter cakes. Pour into a well buttered pan and place at once in the oven. Bake for half an hour. Mrs W. a. peters. Spoon Corn Bread 1 cup white corn meal 1 quart milk 3 eggs well beaten 2 tablespoonf uls of flour, 3 tablespoonfuls sugar rounded 1 teaspoonful salt Heat the milk and gradually stir in the corn meal; boil about ten minutes. Take from the fire and let cool a little before stirring in the rest of the ingredients. Bake thirty-five minutes in a w^ell buttered baking dish. Mrs. HELEN M. HUNT. Johnny Cake 1 cup sour milk 1 cup white flour 1 cup sour cream 2 cups sugar 2 cups corn meal 2 eggs 1 teaspoonful soda If you have no sour cream use 2 cups sour milk and 2 tablespoonfuls melted butter, and a little less meal and flour. Mrs. GEORGE OSGOOD, Tacoma. Ijenten Graham Gems 1 Qgg 2 cups of cold water 2 tablespoonfuls of melted 2 tablespoonfuls of sugar butter 1 tablespoonful of baking 1 cup of white flour powder (scant) Graham flour enough to make batter. Beat the egg- thoroughly, add water, sugar, white flour with baking powder mixed in it, the melted butter and graham HORSESHOE Soap for economy and quality. BREAD ]89 enough to make like ordinary cake. Drop in buttered gem pans and bake in brisk oven. Will make 112 gems. NELLIE BEACH. Graham Gems 1 egg 1 teaspoonful of baking 2 teaspoonfuls of sugar powder 1 cup of milk 1 cup of graham flour Pinch of salt Stir thoroughl3^ Bake in hot oven fifteen minutes. This amount makes eight gems. Mrs. M. a. KELLOGG. Graham Muttius 1 cup of graham flour 1 cup of wheat flour 1 Qgg, beaten very light o tablespoonfuls of melted 2 small teaspoonfuls of butter baking powder f cup of milk A pinch of salt Stir the milk in flour and then the egg and butter. Beat hard before putting in pans. Mrs. W. F. BROOKES (by Mrs. H. C. Henry). Muffins 2 cups of sour milk 1 egg 3 tablespoonfuls of melted 2 tablespoonfuls of sugar butter 1 teaspoonful of soda Flour enough to make as stiff as soft cake. Mrs. R. B. LANGDON (by Mrs. H. C. Henry). World's Fair 3Iufflus Wi/l A fake About Fifteen. 2 heaping tablespoonfuls Scant ^ cup of butter of sugar 1 cup of milk \\ cups of flour 3 teaspoonfuls of baking 2 eggs powder Cream the sugar and butter, add the beaten yolks, WEBB'S Extracts are triple strength. Use them. 140 CLEVEli COOKING and then the milk and flour (sifted with the baking powder). Beat well and stir in the beaten whites last of all. Bake in a moderate oven. Mrs. C. p. dam. Kaised Muffins 2 cups of potato water | cup of yeast 2 tablesjjoonfuls of lard Flour to make stiff batter 2 eggs i cup of sugar Stir the lard into the potato water while hot. When cool add the eggs, sugar, yeast and flour. When light bake in gem pans, or muffin rings. Mrs. H. R. CLISE. English Muffins Take a quart of flour (if California flour is used a little more will be needed); add a tablespoonful of salt and make a dough with 1 pint of lukewarm water, in which has been dissolved ^ cake of compressed yeast, or i cup of liquid yeast, in which case omit ^ cup of the water. Mix and beat very thoroughly for fifteen or twenty minutes. Let rise till very light, then with well floured hands make into balls about as great in diameter as ordinary muffin rings. Put these onto the bread board and roll down to about one-half inch in thickness. Have the cake griddle greased slightly (the muffins should be pretty well floured), place the muffins on this and put on the back of the range. In a half hour they should be very light and spongy. Draw the griddle forward and bake; turning over whenever the tops begin to round up, so as to keep the cakes flat. It will take fifteen or twenty minutes to bake. The muf- fins should be about two inches thick and as large as a saucer. Tear apart, toast and serve very hot with but- ter or syrup. They may be kept a week, toasting whenever wanted for use. Mrs. RICHARD C. STEVENS. WEBB'S Ground Spices are perfectly pure. BREAD 141 Breakfast Gems IViVl Make Ofie Dozen. 'i cup of milk 1 tablespoonful sugar Butter size of an egg- 1 cup flour 1 teaspoonful baking pow- 2 eggs der Pinch of salt Drop into heated and well greased pans and bake about fifteen minutes in quick oven. Serve hot. Mrs. LATIMER. Chocolate Gems 2 tablespoonfuls butter, adding carefully 1 cup sugar; stir in i cup water, H cups flour; beat thoroughly; add 2 teaspoonfuls of cocoa, 1 teaspoonful vanilla and 2 eggs beaten to a stiff froth. Before adding eggs add 1 teaspoonful baking pow^der. Pour this into greased gem pans and bake in moderate oven twenty minutes. By permission of Mrs. S. T. RORER and THE HOUSEHOLD NEWS CO. Pop-Overs 2 eggs 1 cup milk 1 cup flour i teaspoonful salt Beat eggs well, stir in a little of the milk, then a lit- tle of the flour, alternating until all is used; add the salt. Beat thoroughly just before baking. Bake in a quick oven about twenty minutes. The secret of good pop- overs is the vigorous beating. Mrs. WINFIELD R. SMITH. Cream Waffles Take 1 pint of thick cream, stir in 1 teaspoonful of soda and flour, suflicient to make a thin batter; beat 2 eggs and stir in. Bake, and butter before sending to table. Mrs. HATFIELD. WEBB'S Extracts are triple strength. Use them. 142 CLEVER COOKING Waffles 1 pint flour 1 teaspoonful baking pow- 4 teaspoonful salt cler 3 eggs 1 teaspoonful of butter, H cups milk melted Mix in order given. Add the beaten yolks of eggs to milk, then the melted butter, and whites of eggs last. H. VAUGHAN HOWELL. Ifice Cakes 1 cup cold boiled rice 1 pint hot milk 1 teaspoonful salt 1 teaspoonful baking pow- 3 eggs der Stir rice and milk together till smooth, then add salt and eggs, well beaten; stir slowly into this enough flour to make a thin batter, and fry as you would griddle cakes. H. VAUGHAN HOWELL. ]>rar,v'!«i Pancakes 1 pint sour milk 1 pint {scajit) flour 1 saltspoonful salt \ teaspoonful soda Mix the milk, flor.r and salt the night before using. In the morning beat well, and just before cooking, add the soda dissolved in a little boiling water. Beat well again. An Qgg may be added if desired. Mrs. WINFIELD R. SMITH. Protile House Griddle Cakes (i eggs, yolks and whites beaten separately 1 (iLiart sour milk i! teaspoonfuls soda Piece of butter size of an Qgg Flour to make a thin batter like rich cream. WEBB'S Ground Spices are perfectly pure. BBEAD 143 Buckwheat Cakes 1 pint of buckwheat 2 tablespoonfuls of corn meal 2 tablespoonfuls of wheat flour 2 tablespoonfuls of fresh yeast Mix in a stiff batter about 9 o'clock at night; set in a warm place to rise; mix with lukewarm water. Next morning add^ teaspoonful of soda in a cup of milk; stir into the batter thinning it sufficiently to use; salt to taste. This will serve four persons. Mrs. F. a. buck. 144 CLEVER COOKING .yf6\ rr/zr/ ^arj. .j^ ^ flr^z'ri// S^/Zer^fc f/f/f/f- //Of/ ffi re ///'e:ie//f rf/ //// ///rz/'r/f/r/r 0/ f//r//' //r////////e/' ro .Z/f/eir/n//^ teaspoonfuls baking pow- A little grated nutmeg der Stir the butter, sugar and q^^ together, add the milk, baking powder in the flour, and lastly the fruit dredged with flour. Any sort of acid fruit, fresh or preserved, may be used, as plnms or peaches. Bake about twenty-five minutes in a moderate oven and serve with 1 cup sugar \ cup butter, rubbed to a cream White of 1 Q^%, beaten light Just before serving beat in 1 cup of the fruit juice, heated. Mrs. a. W. ENGLE Chocolate Pudding Scald 1 quart milk Grate 4 tablespoonf uls of Beat the yolks of 6 eggs chocolate 5 tablespoonfuls sugar 1 teaspoonful cornstarch Add to milk, bake half an hour, cool and frost with chocolate. Frosting made as follows: 4 tablespoonfuls sugar 4 tablespoonfuls chocolate White of 1 egg GERMEA— The Delightful Breakfast Dish. DUSSEBTS 169 Dutcli Pie 1 pint of flour 1 egg 1 cup of milk 1 teaspoonful of cream of ■J teaspoonful of soda tartar 2 tablespoonfuls of melted A little salt butter Mix like a batter, pour into a pudding dish and stick quartered apples thickly through it. Sprinkle with sugar and bake in a moderate oven about half an hour. Serve with hot sauce. MISS MALTBY. Baked Apples Pare, core and cut in thin slices the apples, sprinkle sugar betw^een each layer and bake. They will be can- died and excellent. Mrs. a. J. FISKEN. Apple Scallop Pare and core four good-sized tart apples and cut them into slices. Put a layer of bread crumbs into the bottom of a pudding dish, then a layer of apples, then a layer of chopped English walnuts, then a sprinkling of sugar, then crumbs again, and so continue until the dish is filled, having the last layer crumbs. Pour over half a cup of water, or, if you have it, sweet cider, and bake half an hour. Serve /lof, plain or with sugar. By permission of Mrs. S. T. RORER and THE HOUSEHOLD NEWS CO. Apple Float 3 apples, very tart 1 egg 1 cup of granulated sugar Bake the apples with skin on and without water. When done scrape out the pulp, mix well with the sugar and let get cold. Beat to stitf froth the white of 1 egg, add to apples and beat for nearly half an hour. JOHNSON'S Columbian Brand Pine Apples. 170 CLEVEB COOKING Serve with soft custard. Looks like a mound of snow, and tastes fine. Mrs. JOSEPH SHIPPEN. Apple Dessert Wash and core 8 red tart apples and put them in a kettle of boiling water. Boil till you can put a straw through them. Take off and let stand a few moments, then peel off the skin. Make a syrup of 1 cup of sugar, a little water, juice of 2 oranges and boil till thick. Pour over the apples and let stand till cold before serv- ing. GERTRUDE CARPENTER, Cleveland, Ohio. Apple PiiclcUng W?// Serve Four Persons. Take four apples, pare and quarter ; put in a small pudding dish; sprinkle sugar and nutmeg to taste; then pour over the whole the yolks of 2 eggs well beaten with 3 tablespoonfuls of water and bake until tender. Beat the whites of the 2 eggs to a stiff' froth and cover the pudding just before serving, which may be either hot or cold. Mrs. J. K. BROWN. Apple Trifle 3 pints apples (pared, cored \ pint water and quartered) 1 cup sugar Grating of nutmeg 3 pints whipped cream Place the water and apples in stewpan and boil until tender; then add sugar and nutmeg and cook for ten minutes. Set away to cool. At serving time put aji- ples in deep glass dish and heap the wiiipped cream on top. Very delicate and good. Mrs. C. p. dam. TRY Sioux Corn Starch for puddings. DESSERTS 171 Koxbury Puddiug Cover the bottom of a pudding dish with strained apple sauce, sweeten and season with vanilla. Make a custard of the yolks of 5 eggs, 1 pint of milk, and grated rind of 1 lemon, and a small pinch of salt. Cook in double boiler until smooth, pour over the apple, set in a warm oven till the custard hardens slightly, beat the whites of the eggs to a stiff froth, and add almost a pound of powdered sugar. Pour this over the custard already baked, and set in the ovea long enough to harden. Serve cold. Mrs. LOUISE A. THOMPSON. Baked Pears Put no water into the pan in which the pears are baked, unless the oven is very hot. Make a syrup of sugar and water and pour over the pears while they are hot. Serve with cream. Mrs. C. E. SHEPARD. Walled Peaches Cut off the top of a loaf of stale sponge cake, scoop out the inside, leaving enough for a substantial wall; fill with canned peaches, sprinkle with pulverized sugar, and heap with whipped cream. Mrs. L. H. gray. Orange Pudding No. 1 2 cups bread crumbs soaked in ^ pint milk 2 oranges, juice and grated rind 2 eggs, the yolks beaten into the crumbs, the whites beaten and put in last 1 cup of sugar A little citron cut in fine strips, and a pinch of salt Stir all the ingredients together with 1 pint of milk; bake in moderate oven until done, but not watery. Serve cold with sweetened whipped cream. Mrs. J. C. HAINES. TRY Sioux Corn Starch for puddings. 172 GLEVEB COOKING Orauge PiKltling No. 2 1 cup of stale bread crumbs l\ cups of milk 2 e^^s, yolks and whites Grated rind of 1 and juice i cuj) of sugar of 2 small oranges Soak the crumbs in the milk until soft and beat to a pulp. Mix with this the orange rind and juice, the beaten yolks and sugar, and lastly the whites whipped very stiff. Bake in a pudding dish, or in custard cups set in a pan of hot w^ater, in a moderate oven, about fif- teen or twenty minutes. Serve with Golden Sauce. 1 cup of powdered sugar i cup of cream 4 tablespoonfuls of wine i cup of butter Yolks of 2 eo-gs Cream the butter and sugar and add. one at a time, the unbeaten yolks; beat until very light; then add the wine and cream, a little at a time and alternating them, beating constantly. When all are mixed, place the bowi in a pan of hot water over the fire and stir just three minutes; it will curdle if left too long. Use cold. Va- nilla, lemon or orauge juice may be used instead of the wine. Mrs. HELEN M. HUNT. Raisin Puffs 2 eggs ^ cup of butter 2 tablespoonfuls of sugar 1 cup of sweet milk 1 cup of seeded raisins, 2 cups of Hour chopped fine and 3 teaspoonfuls of baking floured powder Steam in cups one hour, and serve with lemon sauce. ANNA BEACH. Snow Balls Beat the yolks of 3 eggs light, then add gradually 1 cup of sugar, beating all the time. When very light JOHNSON'S Columbian Brand Pine Apples. DESSERTS 173 add 2 tablespoonfuls of milk, 1 cup of flour and beat again. Beat the whites of the eggs to a stiff froth, add quickly to the batter with 1 rounded teaspoonful of baking powder. Fill buttered cups tw^o- thirds full and steam twenty minutes. Roll in powdered sugar and serve at once with hard sauce. By permission of Mrs. S. T. RORER and ARNOLD & CO. Sponge PiuUling' No. 1 i cup of sugar 1 tablespoonful of butter 2 eggs, beaten se^jarately i cup of milk 1 teaspoonful of baking 1 cup of flour powder Steam in mould three-fourths of an hour. Sauce. i; cup of brown sugar 2 tablespoonfuls of syrup 1 small cup of water 1 tablespoonful of butter Cinnamon, nutmeg and lemon Boil till thick. MISS HOPKINS. Spoug-e Puclcling- No. 3 i cup of sugar i cup of butter i (generous) cup of flour Yolks of 5 eggs 1 pint of boiled milk Whites of 5 eggs Mix the sugar and flour, wet with a little cold milk and stir into the boiling milk. Cook until it thickens and is smooth; add the butter, and when well mixed, siir it into the well-beaten yolks of the eggs; thea add the whites beaten stiff. Bake in cups or a shallow dish, in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with wine sauce. Mrs. C. E. SHEPARD (from Mrs. Lincoln). TRY Sioux Corn Starch for puddings. 174 CLEVER COOKING Banana Puffs Will Serve Six Persons. 1 cup of sugar i cup of water 1 cup of flour 3 eggs 1 teaspoonful of baking 3 bananas, sliced powder Stir the bananas into the batter, half fill buttered cups aad steam one hour. Serve with liquid sauce or clear cream. Mrs. RICHARD C. STEVENS. Swiss Pudding Will Serve Six Persons. 1 cup fine bread crumbs 2 cups milk 3 eggs 1 tablespoonful melted but- i teaspoonful salt ter i saltspoonful pepper \ pound cheese, grated Soak the crumbs in the milk, add other ingredients, cover with dry crumbs, and bake in quick oven till browned. Mrs. WEBSTER BROWN. (From Mrs. Lincoln's Peerless Cook Book.) Tapioca Cream Will Serve Six Pet sorts. 3 tables poonfuls pearl tapi- 1 quart rich milk oca 3 eggs f cup sugar 1 pinch salt Any flavor desired Cover the tapioca with cold water and let stand three hours, or over night. Place the milk in a rice boiler, and when it has reached the boiling point, stir in the tapioca. As soon as the latter becomes clear, add the yolks, beaten to a cream with the sugar and thinned with a little cold milk. Stir this in carefully and keep stirring until a thin custard is formed; then pour into a buttered dish, cover with a meringue made of the beaten whites, and brown in the oven. Serve cold with cream and sugar. Mrs. C. p. dam. GERMEA— The Delightful Breakfast Dish. DESSEBTS 175 Tapioca Cream No. 2 2 tablespoonfuls tapioca Yolks of 12 eg^s 1 pint rich milk Put the milk on the stove to heat, beat the yolks of the eggs, sweeten and flavor to taste; add the tapioca, which has been previously soaked; add this mixture to the boiling milk and cook till it thickens (must not boil), stirring constantly. Pour into a custard dish; make a meringue, spread over the top and brown lightly. Serve cold. A good way to use the yolks of eggs after mak- ing angel cake. Mrs. M. a. KELLOGG. Rice Dessert i pound rice boiled in 1 quart 1 teaspoonful butter fresh milk 1 tablespoonful vanilla 1 tablespoonful gelatine Sugar 1 cup almonds 1 quart whipped cream Boil the rice until very tender, but preserve the grain. Before it is cold add the gelatine (dissolved) and butter. When very cold add the almonds blanched and chopped very fine; then add vanilla and whipped cream. Pour in dish and serve ver}' cold. Mrs. M. a. KELLOGG. Kaw Rice Puclfling' 2 quarts rich sweet milk | cup rice 1 cup sugar ^ teaspoonful salt I nutmeg, grated Wash the rice, drain off the water and add the milk and other ingredients. Bake about tw^o hours in a slow oven, stirring two or three times the first hour. Serve cold. Mrs. R. W. EMMONS. JOHNSON'S Columbian Brand Pine Apples. 176 CLEVER COOKING Rice Pudding- Put 2 tablespoonfuls of raw rice and 2 tablespoonfuls of sugar and 1 quart of nnc milk into an earthenware dish and set on the back of the range, where it will keep /lo^. but no^ do/7, for two or three hours, stirring from the bottom as often as every fifteen minutes. Add salt and a little nutmeg, vanilla or seeded raisins. Put into a buttered pudding dish and bake till it is creamy and browned over the top. Stir two or three times after putting in the oven. If the oven is too hot and the pud- ding thickens too much stir in a little fresh milk. Mrs. RICHARD C. STEVEXS. stuffed Banaua.s Turn back a section of skin from 6 bananas, scoop out the inside and press through fruit press. Pour 1 tablespoonful of cold water onto 1 tablespoonful of gel- atine, and wlien well softened add 1 tablespoonful of hot water. Whip 1 cup of cream, add the banana pulp, the gelatine and a little powdered sugar. Fill the banana skins, replace the section of skin and place on ice for several hours. ADELAIDE M. BLACKWELL. Snow Pudding- i box gelatine i cup cold water 1 cup boiling water 1 cup sugar i cup lemon juice Whites of 3 eggs Ci(f aleis 1 cup walnuts, chopped 1 cup brown sugar 2 eggs 3 tablespoonfuls flour Do not chop the nuts too fine; put into pan in small teaspoonfuls, for it spreads. Watch carefully in bak- ing. Mrs. MAURICE McMICKEN. Chocolale Waters 1 cup brown sugar 1 cup granulated sugar 1 cup butter 1 cup grated chocolate 1 teaspoonful vanilla 2 tables]30onfuls milk Enough Hour to make stiff Roll very thin; bake very short time. Sometimes add a little baking powder. Mrs. B. W. BAKER. Oatmeal Cookies 1^ cups quaker oats \ cup sugar \ cup butter, melted 1 scant cup flour 1 teaspoonful milk 1 even teaspoonful soda 1 Q,^'^ 2 teaspoonfuls cream tartar 2 teaspoonfuls vanilla Stir the sugar into the oatmeal, pour in the melted butter; add the beaten Q^g,, the milk, the vanilla and lastly the Hour, to which the soda and cream tartar must have been added, dry. Roll out, sprinkly lightly with the oats, and bake in a mc derate oven. Mrs. DONWORTH. CAKES 241 Cocoauiit Drops i pound grated cocoanut ^ pound loaf sugar Whites of 3 eggs Beat whites of the eggs stiff, gradually add the sugar, then the cocoanut. Drop on buttered papers and bake. Mrs. M. a. KELLOGG. Oougluiuts in Kliyiiie (Ladies' Home Journal.) One cup sugar, one cup of milk. Two eggs beaten line as silk; Salt and nutmeg (lemon '11 do), Of baking powder, teaspoonf uls two. Lightly stir the Hour in. Roll on pie board not too thin ; Cut in diamonds, twists or rings. Drop with care the doughy things Into fat that swells Evenly the spongy cells; Watch with care the time for turning. Pry them brown just short of burning; Roll in sugar, serve when cool. Price — a quarter for this rule. Mrs. M. p. ZINDORF. Anna's Doiigliniits 1 egg f cup sugar Y cup milk 1 teaspoonful melted lard i nutmeg 1 teaspoonful baking pow- der Plour enough to admit of its being rolled out. Cut into rings and fry in boiling lard. Mrs. J. D. LOWMAN. Yeast Doug-hnuts Scald 1 quart of sweet milk and pour over ^ cup of lard and same of butter and 1^ cups of sugar. When c. c— 16 242 CLEVER COOKING ineltod stir in enough flonr (about 1 quart) to make a sponge; then add 2 tablespoonfuls of yeast and set away for the night. In the morning work it down, adding 2 eggs. Let rise second time. Be careful not to use too much flour. After cutting them out, let rise again. When fried roll in powdered sugar. Mrs. JOSEPH SHIPPEN. Douglinuts Delicious. 1 small teacup sugar 1 cup sweet milk 2 eggs 3 generous teaspoonfuls 3 cups flour (about) melted butter 3 teaspoonfuls baking Salt powder \ teaspoonf ul nutmeg grated Drop from spoon into boiling lard. Mrs. JOSEPH SHIPPEN. Fried Cakes About Three Dozen. 1 cup powdered sugar 1 piece butter size of anegg 3 teaspoonfuls baking pow- ^ nutmeg der 2 eggs 1 cup milk 3i cups flour (generous) \ teaspoonful salt Beat butter, sugar and eggs together fi.f teen minutes; add the milk; then the flour, with the baking powder and salt. Mix very soft, roll out one-half inch thick, cut with cutter with hole in the middle, and fry quickly. Roll them in powdered sugar as needed. This will keep them fresh much longer than if all are rolled at one time. Mrs. RICHARD C. STEVENS. ELEANOR MAKES MACAROONS Light of triumph in her eyes. Eleanor her apron ties; As she pushes back her sleeves. High resolve her bosom heaves. Hasten, cook! impel the fire To the pace of her desire; As you hope to save your soul, Bring a virgin casserole, Brightest bring of silver spoons, — Eleanor mal<:es macroons! Almond -blossoms, now advance In the smile of Southern France; Leave your sport with sun and breeze. Think of duty, not of ease; Fashion, "neath their jerkins browm. Kernels white as thistle-down, Tiny cheeses made with cream From the Galaxy's mid- stream, Blanched in light of honeymoons; — Eleanor makes macaroons ! Now for sugar, — nay, our plan Tolerates no work of man. Hurry, then, ye golden bees; Fetch your clearest honey, please, Garnered on a Yorkshire moor. While the last larks sing and soar, From the heather-blossoms sweet Where sea-breeze and sunshine meet. And the Augusts mask as Junes, — Eleanor makes macaroons I Next the pestle and mortar find. Pure rock-crystal. — these to grind Into paste more smooth than silk. Whiter than the milkweed's milk; Spread it on a rose-leaf thus. Gate to please Theocritus; Then the fire with spices sw^ell. While for her completer spell. Mystic canticles she croons, — Eleanor makes macroons I JAMES RUSSELL LOWELL. (343) 244 CLEVER COOKING t; ^HE BEST PRE - pared food may be spoiled by stove or ran^^e that will not work right. If you will inquire of any of the following ladies they can tell you about the Monitor Steel Range Mrs. Abrams Mrs. Fuhman Mrs. Sackman Mrs. Adair Mrs. Gottstein Mrs. Sander Mrs. Armstrong- Mrs Gund Mrs Wallingford Mrs. Austin Mrs. Hazelline Mrs. Garrett Mrs. Alkinson .Mrs. Heilbron Mrs. Cowley Mrs. Ainsworth Mrs Haines Mrs C. J. Smith Mrs. Andrews Mrs. Gregory Mrs. Wm. Stewart Mrs. Benton Mrs. E. C. Hughes Mrs. B. F. Bush Mrs. Burnside Mrs. Hanna Mrs. Relfe Mrs. A. S. Burwell Mrs. John Kinnear Mrs. Robe rtson Mrs. Carr Mrs. George Mrs. W. F. Boyd Mrs. Clise Mrs. Ranke Mrs. Battle Mrs. Colver Mrs. McNaught Mrs. Claussen Mrs. Conover Mrt. Conant Mrs. P. B. M. Miller Mrs. Crawford Mrs. McGinn is Mrs. Pumphrey Mrs. Cole Mrs. Plummer Mrs. Wing Mrs. O. O. Denny Mrs. Melhorn Mrs. Sanborn Space does not pe rmit to mentior I man^ Y others. THE JOHN SCHRAM CO, Rialto Building, vSeattle, Wash. HOW TO KEEP HOUSE SUCCESSFULLY WITH ONE SERVANT The problem of how to get on with one servant at times confronts most housekeepers, and particularly- young housekeepers. To be successful, one must be systematic and must require that the work be done, as near as practicable, at the designated time. However, too much must not be demanded, and, although requiring the table to be always carefully served and the house kept in order, the housekeeper may, by a little attention to details, arrange her work so that on days when it falls heaviest her menus will consist of dishes most easily prepared and served. On such days she may assist materially by dusting and attending to minor matters, which, while not laborious, require considerable time. In the first place it is essential to provide good uten- sils, of which by far the most important is a reliable stove or range. The servant should rise at least one and one-half hours before the breakfast, when much of the routine work of the house, such as building the fires, airing the rooms, taking up ashes, etc., can be done. After the breakfast is cleared away the house should first be put in order and all of the rougher work at- tended to; after luncheon the lighter and neater work, such as baking, ironing, etc., can be done. This will enable the servant to be more neatly dressed to answer the door when most likely to be summoned; although at all times a fresh white apron must be kept in a conven- ient place so that it can be easily put on when she is called from the kitchen for any purpose. Dinner being over, the kitchen should be put in order and arrangements made for the morning's breakfast. After this the servant, as far as practicable when the (845) 246 CLEVER COOKING mistress is at home, should be free to occapy her time as she pleases. The answering of the door may then be done by some member of the family. The manner of preparing and serving should be as follows: The table should be carefully laid in ample time and always furnished with fresh linen. Require the same care and attention when the family is alone as when guests are present, by doing which, confusion will be avoided if strangers come unexpectedly. Have everything for the proper serving of the meal in readi- ness and arrange conveniently the dishes required for the various courses. The first course should be placed upon the table and the water glasses filled before the dinner is announced. After serving this, the next course should be prepared for the table and kept warm, if necessary, until the first course has been removed, and each course in its turn in the same manner. The maid should stand at the left of the host or hostess, who is serving, and take the i:)late on her tray, placing it from the left, directly in front of each person, Anything, such as bread, vegetables, celery, etc., should be offered from the left in such a position that it may be easily taken. In removing a course take first the dish from which the host or hostess has been serving and then the plates, removing them from the right, one or two only at a time. Have the crumb knife used as often as re- quired. In serving be careful to avoid unnecessary noise and haste. As the various dishes are removed they should be carefully placed on a table in the kitchen, set aside for that purpose. Servants will not find it difficult, after a little expe- rience, to do the work of an ordinary household in a systematic manner, having a time for everything as well as a place for everything. A simple menu, carefully cooked and served, will be found much more appetizing and attractive than an elaborate one poorly cooked and carelessly served. SANDWIG/iES 'A crust of bread and liberty." — Horace. The secret of a sandwich is entirely in the manipu- lation. Given good bread and good butter, and the rest is largely a matter of patience. The bread must be delicately thin and crustless, the butter must be soft and evenly spread, cheese must be finely grated, and meat or fish chopped or pounded to a paste. The best bread is bakers' water bread a day old, though the loaf must not be cut before using. Brown bread being much more moist, may be used on the day of baking. Sand- wiches should never be made long before serving. If, however, they must stand any length of time, their freshness is insured by w^rapping them in a thick brown paper, over which a doubled napkin wrung out in cold water is folded, and setting them in a cold place. — //ar- per's Bazaar. Cheese Sandwiches Mix cheese (Deilcatesse or Club House) with mayon- naise or prepared mustard, and with some hard-boiled eggs chopped exceedingly fine. Put this mixture into a mortar and rub together into a paste. Spread on but- tered squares of bread, or thin crackers, or best of all, thin slices of buttered toast. Mrs. NATHANIEL WALDO EMERSON, Boston. Walnut Sandwiches 1 pound English walnuts, cut kernels in small pieces ; cover with a nice mayonnaise dressing. Cut bread in (847) 248 CLEVER COOKING fancy shapes, round, square or triangular, and spread with mixture. Set in cool place till nearly ready to serve. Mrs. V. A. RITON. Sardine Sandwiches Chop the sardines very fine, and mix with Worces- tershire sauce, or with mayonnaise dressing. Spread on small squares of thin bread and butter. Mrs. NATHANIEL WALDO EMERSON, Boston. Peanut Sandwiches Mash peanuts in a mortar to a paste, or chop as fine as possible. Thoroughly mix with Worcestershire sauce; spread on thin slices of bread and butter cut small. A good "appetizer" and nice to serve at "5 o'clock tea." Mrs. NATHANIEL WALDO EMERSON, Boston. Oyster Sandwiches IVi// Make Sixty. Chop 1 quart of oysters very fine; season with pep- per, salt, and a little nutmeg. Mix with \ cupful melted butter, the same of rich cream, whites of 3 eggs, beaten, and 8 ordinary round crackers, powdered. Heat in double boiler until a smooth paste; set away until cold; spread between slices of buttered bread. Koast Beef Sandwiches Chop rare roast beef very finely; season with salt. pepper, a very little mustard and a dash of Worcester- shire sauce. Use plenty salt. Mixed Sandwiches Chop fine cold ham, tongue and chicken. Mix with 1 pint of meat, ^ cup of melted butter, 1 tables poonful of salad oil, 1 tablespoonful of mustard, yolk of 1 egg, SANDWICHES 24j 5 pounds green tomatoes 2 pounds brown sugar 1 pint best cider vinegar ^ ounce whole cloves 1 ounce stick cinnamon \ ounce mace Cut the tomatoes into small pieces and boil them with the sugar, vinegar and spices (in a muslin bag) un- til cooked through; then remove the fruit, leaving the spices and syr,up to be boiled together until the syrup is sufficiently spiced. This is then poured over the fruit, the spices being left in the syrup to further flavor it. Mrs. S. W. R. dally. Bordeaux Sauce 1 gallon green tomatoes 1 large head cabbage 1 dozen onions 4 green peppers Chop all together; add ^ pint salt and let it stand half an hour. Then drain through a colander, placing a weight on top to press out all the juice. Put in porce- tain kettle with 1 gallon of strong vinegar, \ ounce of tumeric, \ ounce of celery seed, \ ounce of Coriander seed, \ pound of white mustard seed, + pound of brown sugar. Boil one hour. Will keep the year round if kept in a cool dark ploce. Mrs. frank beach. Euglisli Mustard Pickle 24 medium-sized cucumbers 1 quart small onions 2 cauliflowers 6 green peppers Cut all into small pieces, put in salt and water over 260 CLEVEB COOKING night; scald in the same water. Drain them and j)ut into 3 quarts of boiUng vinegar with 2 cups of sugar, 4 teaspoonfuls of celery seed, ^ pound of ground mus- tard, f cup of flour, i ounce of tumeric. Boil all to- gether fifteen minutes; then cool and bottle. Mrs. frank beach. Sauce for the Goose i peck ripe tomatoes 1 cup chopped celery 1 cup chopped onions 1 cup brown sugar ^ cup salt 1 nutmeg grated 1 teaspoonf al grouiid cloves 1 teaspoonful cinnamon 1 teasf)Oonf ul white pepper 3 green peppers chopped 1 quart good vinegar Peel and chop the tomatoes; then drain two hours. Mix all well together; add the vinegar and seal. No cooking required. Mrs. L. LUDLOW MOORE. Chili Sauce No. 1 12 large ripe tomatoes 4 peppers 2 onions 2 tablespoonfuls salt 2 tablespoonfuls sugar 1 tablespoonful cinnamon 3 cupfuls vinegar Peel the tomatoes, and chop fine; then add the onions and peppers chopped very fine. Boil one and one- half hours. One quart can of tomatoes may be used with the other ingredients instead of the ripe tomatoes. Mrs. albert t. timmerman. Chili Sauce No. ii 1 peck ripe tomatoes 6 onions, medium size 5 large red peppers li cups sugar \ cup salt 1 even teaspoonful each of 1 pint vinegar ground allspice, cloves and cinnamon After the tomatoes are cooked and strained add spices and other ingredients. Boil gently until thick. Mrs. a. F. McEWAN. PRESERVES, PICKLES, ETC. 261 Sweet Tomato Pickles 1 peck green tomatoes 1 teaspoonf ul black pepper 4 large onions 2 tablespoonfuls whole 1 cup salt cloves 2 tablespoonfuls cinnamon 2 quarts cider vinegar 2 tablespoonfuls allspice 2 pounds sugar 1 tablespoonful ginger Slice the tomatoes and onions, add the salt and let stand over night. In the morning cover with cold water and drain well. Put the spices in a muslin bag and soak in tne vinegar over night. In the morning add the sugar, and simmer two hours. Then add the tomatoes and onions and boil forty minutes. Mrs. GREGORY. Spiced Green Tomatoes 1 peck green tomatoes, sliced 12 large onions, sliced Leave in salt and water twentj'-four hours; then drain; and add : i pound mustard seed 1 ounce cloves 1 ounce cinnamon 1 ounce allspice 1 ounce whole black pepper H pound sugar Cover with vinegar and boil till transparent. Using whole spices makes the pickle look better. Mrs. a. M. brooks. Frencli Pickles 1 peck green tomatoes, 6 large onions, sHced sliced 1 teacup salt 3 quarts vinegar 2 pounds brown sugar ^ pound white mustard 2 tablespoonfuls ground all- seed spice 2 tablespoonfuls cinnamon 2 tablespoonfuls cloves 2 tablespoonfuls ginger 2 tablespoonfuls ground mustard Put tomatoes and onions in alternate layers, well sprinkled with salt; let stand over night. Next day drain thoroughly and boil in 1 quart of vinegar and 2 quarts of water for fifteen or twenty minutes; drain 262 CLEVER COOKING add sugar, mustard seed and spices to the remaining 2 quarts of vinegar; tlirow all together, boil fifteen min- utes and put in jars. Mrs. EDWARD WHEELER. Piccalilli 1 peck green tomatoes, chopped fine 2 dozen cucumbers, peeled and chopped fine 1 small head of cabbage, chopped fine Sprinkle salt over each and let stand over night. In the morning drain perfectly dry; mix all together and heat enough vinegar to cover the mixture; pour over it and let stand over night. After draining oif the vin- egar in the morning add 6 or 8 chilli pepper, chopped fine; 1 pound of white mustard seed, 1 cup of sugar, 1 tablespoonful of cloves. 1 ounce of allspice, salt to taste. Cover with vinegar and cook several hours until ten- der. Put in airtight jars. Mrs. WARBASS. Watermelon Pickle 3 pounds brown sugar 1 scant quart vinegar Cut w^atermelon rinds in squares, soak in alum water over night; in the morning drain. Put vinegar and sugar on the stove, and when boiling add water- melon, and boil until syrup is as thick as honey and the rinds are clear. Miss NANCY BREWER. Ciicuniber Pickle 1^ dozen old cucumbers ^ dozen onions (small) 1 ounce white mustard seed Pare and slice cucumbers, leaving out the seeds; chop, sprinkle well with salt and let stand over night; onions the same way, sejDarately. Next morning rinse thoroughly in cold water, mix cucumbers, onions and mustard seed, pouring over all enough vinegar to cover. When in jars, cover to about the depth of one inch with olive oil and seal. Mrs. STROUT. PBESEBVES, PICKLES, ETC. 263 Dressing- for Choppecl Pickles In 3 pints of vinegar boil 1^ cups brown sugar and all sorts of spices to taste. Make a smooth paste of i pound of mustard, \ cup (scant) of Hour, L ounce of tumeric, 1 gill of olive oil, and 1 pint (scant) of cold vinegar. Stir the mixture into the boiling vinegar till smooth and pour hot over the pickle, which should be previously salted and scalded in 1 pint of vinegar, and 1 pint of water, and thoroughly drained. This quantity dressing is sufticient for two gallons of pickles. Chow Chow 2 quarts beans ■ 4 dozen cucumbers 2 quarts onions 2 dozen green peppers 2 quarts green tomatoes i dozen ears corn 1 head cabbage 2 pounds cauliflower \ pound mustard seed ^ pound mustard \ pound celery seed 4 ounces tumeric i bottle olive oil Cut the vegetables into small pieces, sprinkle thickly with salt and let stand over night. In the morning rinse with cold water and drain. Add the whole spices and enough vinegar to make of it a good consist- ency. Mix mustard and tumeric with cold vinegar and stir in while boiling. Cook thirty or forty minutes, or until vegetables are tender. Mrs. S. W. CLARK. 264 CLEVER COOKING Is better than any soap ; handier, finer, more effec- tive, more of it, more for the money, and in the form of a powder for your convenience. Takes, as it were, the fabric in one hand, the dirt in the other, and lays them apart — comparatively speaking, wash ing with little work. As it saves the worst of the work, so it saves trie worst of the wear. It ^isn't the use of clothes that makes them old before their time ; it is rubbing ar.'l straining, getting the dirt out by main strength. For scrubbing, house-cleaning, washing dishet;, windows and glassware, Pearline has no equal. Beware of 'mitations, prize packages and ped- ^^^'^^- TAMES PYLE. New YcrJr "R. 5. V. P." BRAND Fine Table Salt Does Not Stick in the Shaker SPENCER-CLARKE CO. agents, WASHINGTON AND OREGON GONFEGTIONERY 'A wilderness of sweets."" Fondant 1 pint granulated sugar 7 pint (scant) cold water Mix well together, and put on to boil, being careful not to disturb until done. {Never stir it.) After ten minutes of boiling, gently try it with a fork and if it hairs, keep close watch of it, trying it in cold water until it forms a soft ball. Remove quickly from the stove, pour into an earthen bowl and set away to cool. At blood heat, a thin icing will have formed on the top, w^hich should be gently lifted off with a wide-tined fork, in order that not a bit remain, and none of the syrup be wasted. When this is done beat hard with a fork until stiff ; then take in the hands and work until smooth and creamy, not a grain should remain. This will keep for weeks in a cool place. If a quantity of fondant be made the skimmings may all be boiled over with the addition of a little water. To insure success in making, close watch must be kept during the boiling, and quick judgment used as to the time for removing from the fire. Boiling sugar is full of whims, and is better than any barometer in fore- casting the weather. Therefore watch it! On a windy day the syrup is likely to grain ; on a damp dry it may take much longer to boil, and may even refuse to stiffen, and will need a second boiling. These minute directions may discourage some from (265) 266 CLEVEB C00K1:NG attempting- fondant, but with a little practice one soon learns to avoid "breakers," and becomes fascinated with the infinite possibilities for variety. Individual ingenu- ity will devise new kinds, so we give but a few which have alreadj'^ been tested. Peppermints or Wintergreeiis Take a portion of the fondant and melt again by putting it into a small bowl set in boiling water. When melted flavor with 1 or 2 drops of oil of peppermint and drop on paraftine paper. For wintergreens use oil of wintergreen and color a delicate pink. Orange Creams Grated rind of 1 orange 1 tablespoonful juice Confectioners' sugar to stiffen Roll into small balls and dip into fondant melted as for peppermints. If the fondant stiffen again with the continued heat, add a drop or two of boiling water. Use a wide-tined fork for dipping in order that the surplus fondant may fall back into the bowl. It will harden almost at once on the paraftine paper. Variety of form and color is desirable, so we suggest that these creams be made round and small, giving the coating a tint of orange. Lemon Creams are made the same way, using lemon in place of orange. These may be moulded into oblong pieces. Cocoanut Creaiu Mix shredded cocoanut into some fondant and flavor with vanilla. Form into cones, dip in fondant and sprinkle with cocoanut. For Fig Creams use chopped figs in place of cocoanut. A^uf Oeams are made by using chopped nuts in place of cocoanut; flavor w^ith almond, color green. Chopped citron, raisins, dates, raspberry jam or chocolate may be used instead. Mrs. CALVIN E. VILAS. CONFECTIONERY 2«7 French Fondant White of 1 egg and. equal amount of cold water beaten briskly, 1 teaspoonful of vanilla (or any pre- ferred flavoring) and sufticient confectioners' sugar to make it stiff enough to form into balls. Before it is quite stiff it can be divided and the various portions flavored and colored according to fancy. Those balls to be covered with chocolate should stand several hours before covering. We have found vanilla or pineapple better for walnut creams; vanilla with tigs or dates. A mixture of flavorings is very nice, such as lemon and cinnamon. Flavorings and coloring can be varied according to taste. Candied fruits cut in small pieces may be en- cased in the fondaut or used on top of ball. The fruit colorings are preferable and can be ob- tained at a grocers. French fondant is the simplest way of making candy, but we much prefor the cooked fondant, made as above. Chocolate Fondant for Dipping- Add 2 tablespoonfuls of grated chocolate to about 1 pound of fondant; melt the chocolate and stir the fon- dant into it. Nut balls and fig balls dipped in this are delicious. Walnut Cream.s Cook some fondant, flavor with pineapple or vanilla, make into balls and put half a walnut on the top. Date Creams Remove the stones and fill with fondant. Staffed Dates Remove the stones; have ready blanched walnuts. If you leave the nuts in halves use two dates to one piece, place one date on each side of the nut and pinch to- gether, completely covering the nut, or use one-quarter of a walnut and but one date. Roll in granulated sugar. Mrs. winfield r. smith. 268 CLEVEB COOKING Maple Ci'eanis 1 cup water 2 cups maple sugar Butter size of a hickory nut Boil water and sugar until it is hard: add butter. Place candy pan in a pan of cold water and stir until it becomes a waxen substance. Make into balls and put a walnut on one side. Mrs. VVINFIELD R. SMITH. Butter Scotch 2 cups sugar 2 tablespoonfuls water Butter size of an egg Brown the sugar a little first, then boil without stir- ring until it will be crisp wiien dropped in cold water. Pour on buttered plates to cool. Mrs. WINFIELD R SMITH. Peanut Candy 2 cups confectioners' sugar 1 cup peanut meats Put the sugar in a shallow pan to melt; wiien it is melted add the peanut meats, which have previously been partly broken. Pour into a buttered pan and press down quickly with a broad knife, as the mixture har- dens very rapidly. Mrs. WINFIELD R. SMITH. Peanut Caramel 1\ cups granulated sugar 1 cup chopped peanuts Have the pan hot; pour on the sugar, stirring con- stantly until it is caramel, when add quickly the nuts; stir once and pour into buttered tins: mark into squares. This candy hardens very quickly, so it must be marked very soon after it is poured out. Mrs. HINCHLIFFE. Vassar Fiidg'ies 2 cups white sugar \ cup hot water 1 cup sweet milk 2 squares unsweetened Butter size of small egg chocolate 1 teaspoonful vanilla CONFECTIONEBY 269 Put sugar and water in a kettle on the back of the stove until the sugar is dissolved; then set the kettle over the fire and add the milk and the chocolate. Cook until you cap make a soft ball in water. It will need to ^t;// about fifteen minutes. Add the butter a few min utes before it is done, and the last thing add the vanilla. Pour into a buttered pan to cool. When cool but not cold beat vigorously with a fork until it is stiff enough to cut into squares. If this is cooked too much it will be sugary and hard. Mrs. winfi?:ld r. smith. Pinochee 3 cups finest light brown 1 cup of cream sugar Butter size of walnut 1 tablespoonful vanilla 1 cup walnuts, broken a little Boil sugar, cream and butter about twenty minutes until when it is dropped in a cup of cold water it can be gathered into a ball, soft but not sticky, then remove from fire and add vanilla. Put the kettle of candy into a pan of cold water and stir until it begins to grain; stir in the nuts and pour quickly into buttered pans. Cut into squares when cold. If it is stirred too long it will be too hard to mould in the pans; if on the other hand, it has been poured into the paus too soon, before it is sugared, if a fork is run through it in the pans for a few moments, it will helj) it grain. Milk can be used by adding more butter, but it is not as good, as the candy will not be as creamy. When the candy is on the stove do not stir at first, and only enough at the last to keep from burning. MISS BOYER, Walla Walla, Wash. Maple sugar may be used in place of brown sugar, by melting it first in a very little water, then use a little less butter, as it is rather rich, but is delicious. Nut Candy "1 cups granulated sugar \ cup water i teaspoonf 111 cream tartar 1 pound nuts Boil sugar and water without stirring until it forms 270 CLEVER COOKING soft ball. When cool stir until it creams, flavor and add nuts. Drop on waxed paper. Mrs. CHARLES E. SHEPARD. Molasses Nut Candy 1 cup granulated sugar 4 tablespoonfuls molasses 4 tablespoonfuls water 4 tablespoonfuls vinegar Batter size of an Qgg 1 pound nuts Boil all together, except nuts, until it makes a soft ball in water. Take from fire and add nuts. Pour on buttered plates. Score before it hardens. Mrs. CHARLES E. SHEPARD. Molasses Taffy 2 cups brown sugar 1 cup molasses 1 tablespoonful vinegar f cup water Boil until it makes a crisp ball in cold water. Stir in h teaspoonful of soda. Pour on buttered plates to cool, then pull. Pulled Sugar CanIixture No. 2 2 ounces juniper berries 2 sticks licorice 3 grains opium 1 pint New^ Orleans mo- 1 pint water lasses Put all but the opium in a granite vessel and let it See page inside back cover. 280 CLEVEE COOKING simmer h^lf the day on the back of the stove. Strain off the hquor, add the opium, boil up once and bottle. The opium is to scoth the irritation of the throat. Mrs. DOUGLAS YOUNG (from an old sea captain). For insomnia, a glass of very hot milk has a most soothing effect. For burns, use a cream made of lime water and olive oil. Place the oil in a bowl and add the lime water gradually, beating with a silver fork all the time. This will make a cream which is very cooling. Stings of insects may be relieved by the application of ammonia or common table salt, well rubbed in. For Cold in the Head — When you first feel the cold coming on, put a teaspoonful of sugar in a glass, pour upon it six drojjs of camphor, stir and fill the glass half full of warm w^ater. Stir this until the sugar is dis- solved, then take a dessert spoonful every twenty min- utes until relieved. This remedy is good if carefully followed. HILL'S Maple Sugar for Frostings. BEWERAGES " Pay re ladye drink. But leave a kiss on ye brim." Palace Hotel (San Francisco) Coflfee Blend 40 per cent best Old Government Java 40 per cent best Costa Rica 20 per cent Mocha Mr. homer F. NORTON. Coffee Allow 1 large tablespoonf ul of coffee to 1 cup. Put the coffee in the pot and first cover with cold water; stand over the fire until it comes to a boil, then move back on the stove where it will just keep below the boil- ing point. Add to it, a little at a time, sufficient boiling water to make the required amount. Do not boil. It needs no clearing. Mrs. WINPIELD R. SMITH. Cliocolate Allow for each large cup (coffee cup) of chocolate 1 tablespoonful of Ghirardelli's or Halliard's chocolate, scraped; 1 coffee cup of milk, heated; 1 teaspoonful of brandy or 1 tablespoonful of sherry; sugar to taste if the unsweetened chocolate is used. Add enough water to the chocolate to dissolve it; add the sugar, if needed, and let come to a boil; add the hot milk, a nd when it See page inside back cover. (281) 282 CLEVER COOKING boils up again, pour into the chocolate pot onto the brandy or sherry, and if the chocolate is unflavored, a little vanilla. Serve at once. Mrs CALVIN VILAS. Cocoa Cocoa Milk Vanilla For each cupful wanted take 1 teaspoonful (good) of cocoa; dissolve it in enough boiling water to make it about the consistency of cream. For each spoonful of cocoa used take 1 cupful of good rich milk (one-third water may be used if preferred) and let it come to the boiling point; add the cocoa, stirring carefully, and let it boil two minutes. Sweeten to taste, usually about 1 teaspoonful of sugar to a cup of cocoa, just before re- moving, and when it is taken off the fire flavor with a little vanilla. This is improved by serving with whipped cream. Mrs. CHARLES I. RILEY. Raspberry Shrub 4 quarts raspberries 1 quart cider vinegar Put berries and vinegar together and let stand for- ty-eight hours. Strain and add 1 pound of sugar to each pint of juice. Boil about ten minutes. Bottle and cork tight. Mrs. homer F. NORTON. Raspberry Vinegar 3 gallons ripe red raspberries 1 gallon cider vinegar Crush the raspberries thoroughly to a pulp. Pour the vinegar over the crushed fruit and allow it to stand two days. Strain as for jelly; add 1 pound of sugar to each pint of juice. Allow it to come to a boil, and bottle while scalding hot. Seal the corks, and set away in a cool dark place. Mrs. J. D. LOWMAN. HILL'S Maple Syrup. "Genuine." BEVERAGES 283 Blackberry Cordial Squeeze blackberries enough to make a quart of juice, add to it a pound of loaf sugar and let it dissolve, heating slowly. Add to it 1 teaspoonful each of cloves, cinnamon and nutmeg. Boil all together twenty min- utes. On removing from the fire add a wineglassful of brandy. Put in bottles while hot and seal. Use a tea- spoonful for a glass of iced water. Mrs. WM. H. DE wolf. Blackberry Wine Wash the berries and pour on 1 quart of boiling water to each gallon of berries. Let the mixture stand twenty-four hours, stirring occasionally; then strain and add 2 pounds of sugar and 1 pint best rye whiskey, or \ pint alcohol, to each gallon of juice. Cork tightly and let stand until October, when rack off and bottle. Scotch Ginger Beer 2 gallows water 2 pounds white sugar 2 ounces ginger root 4 lemons h yeast cake Whites of 2 eggs Cut the lemons and bruise the ginger root, mixing them with the sugar and water; boil, strain and set to cool; then add the yeast. Let it stand thirty -six hours; then add the well beaten whites of the eggs. Bottle, tightly cork, and in two days it will evervesce and be ready for use. Mrs. THOMAS W. PROSCH. See page inside back cover. 284 CLEVEB COOKING MISCELLANEOUS "There's lots of religion in a beefsteak, if you give it to the right man at the right time."'— Jerry McAidey. Good Kitchen and Laundry Soap 1 bar of good laundry soap shaved thin, 3 pints of water, 2 large tablespoonfuls of salsoda and 1 of borax. Let this boil until all dissolved, then take from the stove and add 1 tablespoonful of turpentine and H of am- monia. Mrs. R. C. WASHBURN. Soft Soap 1 can Babbit's lye 3 pounds fat 2i gallons boiling water Dissolve the lye in the water, put in fat and cook ten hours. One hour before taking off the lire add 2 gallons more water, and after it is taken off add as much more water as you have of this mixture, which will make about nine gallons of soap. Mrs. NEUFELDER. Meat Pickle 6 gallons water pounds salt 1 quart molasses 3 ounces saltpeter 1 ounce soda 3 pounds coarse brown sugar Boil and skim until clear and add to the meat cold. The meat should be closely packed and a weight placed on top before the pickle is added. This rule is sufficient See page inside back cover. (S85) 286 CLEVER COOKING for a barrel of meat and half the quantity is enough for a quarter of beef. Mrs. a. T. TIM merman. Corned Beef Get a piece of round beef from below the hip (with the bone attached), weighing thirteen or fourteen pounds. Rub over it a mixture of 1 teaspoonful of salt- petre and 1 tablespoonful of sugar; then rub 1 large handful of salt very thoroughly into each side of it, get- ting into all the creases. Set away in a cool place and baste it w^ell every day for eight days in its own liquor, being careful to turn it over each day. Boil it about six hours or until tender. Better when eaten cold, thinly sliced. MTSS COLLINS. Caramel 1 teacup sugar 4 tablespoonf uls water Put in a skillet over hot fire, stirring constantly un- til thoroughly burnt, when add enough water to make a thin syrup. Bottle. This will keep any length of time and is used for coloring soups and gi^avies. Mrs. EUGENE RICKSECKER. Spinach Green Pound a quantity of spinach in a mortar; put the pulp in a muslin bag and twist and squeeze out the juice; add a quarter of its weight in sugar, heat it till reduced one- half and bottle. This is used to color soups, ices and candies. Mrs. M. a. KELLOGG. Koux Not quite twice as much flour as butter; melt butter; stir in flour; stir until smooth, then add boiling water until it is as thick as boiled starch; will keep a long time and is very nice for soups. For croquettes add milk. ISABEL JONES. HILL'S Maple Syrup. "Genuine." MISCELLANEOUS 287 Celery Viiieg-ar Soak 1 ounce of celery seed in ^ pint of vinegar; bot- tle it and use to flavor soups and gravies. THE HOME COOK BOOK. Pure Baking Powder 9 ounces cream of tartar 4^ ounces bicarbonate soda 2^ ounces flour or corn starch Sift thoroughly several times and keep in a dry place. C. HOWELL KIRBY. Cleansing Fluid I ounce chloroform w ounce ether ^ ounce oil of wintergreen 1 ounce alcohol Shake well and add h gallon of deodorized benzine. One-half this quantity makes a large bottle full. This mixture is highly inflammable and should not be used at night or near a fire. Is especially nice for cleaning gloves. Mrs. M. F. backus. How to Wash Blankets Use warm (not hot) water and add to each gallon a tablespoonful of ammonia and the same quantity of powdered borax. Put the blankets in and rub through the hands and rinse up and down. Wring by hand. Prepare another tub of water of the same temperature in the same way, using a little less ammonia and borax; the last tub (and three are usually required) need not contain any and ought to look entirely clean when the blankets come out. Choose a bright day. Mrs. CHARLES E. SHEPARD. To Wash Flannels Two bars of Ivory soap, 4^ gallons of soft water, 2 ounces of borax, ammonia enough to give a strong odor. Use a cupful of the preparation in tepid water when See page inside back cover. 288 CLEVER COOKING washing flannels; it will remove all dirt and the flannels will not shrink. Mrs. H. C. henry. To Remove Stains Take an ounce of hartshorn and one of salts of tartar; mix them well; add a pint of soft water and bottle for use. Keej) very tightly corked always. To use, pour a little of the liquid in a saucer and wash in it white articles which are stained with ink. mildew, fruit or wine. Rinse carefully in cold water, after the stains are removed; then wash in the usual manner. Mrs. RIPLEY. Library Paste This will not sour and will keep indeflnitely. One tablespoonful of flour mixed dry with i teaspoonful of powdered alum. Mix smoothly with a teas^DOonful of cold water; then set on the stove and pour in about 2 teaspoonfuls of boiling water. Cook until very thick, taking care not to let it burn. A few drops of perfume may be added. Put in a wide-mouthed bottle. Furniture Polisli i pint raw linseed oil 1 gill alcohol 1 gill strong coffee Shake well and add 1 gill of soft water. Mrs. a. W. ENGLE. Chilblaines Rub thoroughly and frequently with oil of lavender; or with coarse common salt. Coloring lor Finger Nails 1 part tincture benzoine 2 parts alcohol Eosine to color a deep red Apply with camel's hair brush, and polish. HILL'S Maple Sugar for Frostings. MISCELLANEOUS 280 Tooth Powder Powdered pumice with a drop or two of oil of gera- nium in it. Lotion for tbe Skin 1 part glycerine (3 parts rose water ^ part tincture benzoine This is good for sun-burn, wind-burn, or chaps. It makes a milky mixture. Keej) tightly corked. Hair Wash 1 ounce borax i ounce camphor Powder these ingredients fine; dissolve them in 1 quart of boiling water. When cool, the solution is ready for use. Dampen the hair frequently. The camphor will form into lumps after being dissolved, but the water will be sufficiently impregnated. Mrs. ISAAC H. JENNINGS. Cold Cream 1| drachms white wax li drachms spermaceti i ounce oil of sweet almonds Melt the spermaceti and wax together, add the oil; then beat up into this mixture 30 minims tincture of benzoine, 2 tablespoonfuls rose water: attar of roses or any perfume desired. Beat with a Dover egg beater until the cream thickens. Mrs. CURTIS. w box of gelatine will make 1 quart of jelly. The quart, however, must include the water used in soaking and dissolving the gelatine. Always soak gelatine in cold water until perfectly soft, then pour boiling water upon it to dissolve it. Granulated gelatine dissolves very rapidly and needs but a few moments to soften it. On \ box of gelatine put h cup cold water to soften it. and from i cup to 1 cup of boiling water to dissolve it. To take the taste of onion from knives, etc., slice up a raw potato. See page inside back covex'. C. C— 19 290 CLEVER COOKING Mix a mustard plaster with the white of an egg to prevent blistering. To keep silver bright rinse in hot water with house- hold ammonia; 1 teaspoonful to 1 quart . To take fish odor from pans, wash with strong soda water. ''A Sweet Disposition— ThreQ grains common sense, 1 large heart, 1 good liver, plenty of fresh air and sun- light 1 bushel contentment and 1 good husband. Do not bring to a boil." Cornstarch is a good substitute for eggs in cookies and doughnuts. One tablespoonful is equal to an egg. A very good substitute for cream in coffee may be made by pouring 1 cup of scalded milk onto a beaten egg and adding a bit of butter size of a pea. To Take Grease From C/t*///— Make a paste of Fuller's earth and turpentine. Rub on fabric until turpentine evaporates and a white powder remains. The latter can be brushed off, and the grease will have disap- peared. To keep glass jars from breaking when pouring in boiling fruit, wrap a cold wet cloth around the jar. To remove tar or pitch, rub well with clean lard, afterwards wash with soap and warm water. For either hands or clothing. In making corn bread always have the bowl you mix it in hot. To keep fruit from raising to the top of the jar, cook in a thick syrup and lay the can on its side. If a clove of garlic is kept in salad oil. it will give the hint of garlic desirable in salad, and keep the oil from getting rancid. — Mrs. T. M. Daidton. HILL'S Maple Syrup. "Genuine." MISCELLANEOUS 291 Lime water is an important factor in the nursery, and no mother Avould neglect its use, if she realized its effect on the bones and teeth of growing children. — Mrs. L. L. Moore. Strew the store room shelves with a few cloves, to drive away ants. Ink spots, when fresh, may be removed by washing in sweet milk. A little salt rubbed on a discolored eggspoon will remove the stains. To take out fruit stains, stretch the stained part over a bowl and pour on boiling water. Clean white ivory knife handles or white marble with damp salt. Clean the outside of windows in cold weather with kerosene. For new windows use alcohol; it cuts the putty and oil. Put a few drops of ammonia on a moist cloth to clean windows. Vinegar is also good for the same purpose. One lemon is usually equal to two tablespoonfuls of juice. Meats ami Their Accoinpaninieiit.s With roast beef : Tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast port : Apple sauce, cranberry sauce. With roast veal : Tomato sauce, mushroom sauce, onion sauce and cranberry sauce. Horse-radish and lemons are good. With roast mutton: Currant jelly, caper sauce. With boiled mutton : Onion sauce, caper sauce. With boiled fowls : Bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies, also cream sauce. See page inside back cover. 292 CLEVER COOKING With roast lamb : Mint sauce. With roast turkey : Cranberry sauce, currant jelly. With boiled turkey: Oyster sauce. With venison or wild ducks : Cranberry sauce, cur- rant jelly or currant jelly warmed with port wine. With roast goose: Apple sauce, cranberry sauce, grape or currant jelly. With boiled fresh mackerel: Stewed gooseberries. With boiled blnefish : White cream sauce, lemon sauce. With boiled shad : Mushroom sauce, parsley or ag,^ sauce. With fresh salmon : Green peas, cream sauce. Pickels are good with all roast meats. Spinach is the proper accompaniment to veal. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Slices of lemon cat into very small dice and stirred into drawn butter and allowd to come to the boiling point, forms a very nice sauce to serve with fowls. Serve cranberry sherbet with roast turkey. Who Shall Be First There are different opinions regarding the propriety of serving first the most distinguished guest — the lady at the right of the host or the hostess herself. The cus- tom of serving the hostess first which obtains so largely has its origin far back in the olden times when po/so/n'ng- was much in vogue and it was deemed wiser and safer to observe whether the hostess partook of a dish before one tasted it oneself. Mrs. D. C. GARRETT. The Expert J Vcu'tress s-dys: There are good reasons for serving the lady of the house first, although this rule is often waived to do honor to the distinguished guest for whom luncheon or dinner is given. In a country house several distinguished guests or dear friends are entertained at one time; to serve the hostess HILL'S Maple Sugar for Frostings. MISCELLANEOUS 293 first and follow a rog-ular order along the table makes no distinction. Novelties are often inti'oduced, both in food and in service. Dishes are served before which a guest hesitates as to which fork or which spoon to use until he glances at his hostess to see which one she takes up. * * vv ^ hostess who takes pride in having her forks made to suit sjoecial courses, like asjDaragus, and who has several forks laid by each plate before dinner is served, finds it necessary to take up the right one before her guests make a choice. I have in mind a dinner where the hostess delayed the tasting of a course, the absent-minded host took the wrong fork, some guests took one and some another. The butler did his best to replace the right ones; but after all his eiforts, somebody had a wrong fork to the end of the dinner. See page inside back cover. 294 CLEVER COOKING MENUS. W/n'c/i May Be Prepared for $2.00. Cream of Celery Boiled Salmon, Sauce Hollandaise Cucumbers Roast Beef Yorkshire Pudding- Stuffed Tomatoes Pecan Salad Fruit Jelly Coffee Clear Soup Sweetbreads in Cream Roasted Duck, Walnut Stuffing- Rice Balls Aspai-agus Fruit Salad Queen Pudding Coffee Tomato Soup Halibut a la Creme Panned Chicken, Cream Sauce Peas Chestnut Croquetlse Mayonnaise of Celery Pineapple Ice Cake Coffee Consomme Julienne Fish Cream Cutlets, Lemon Sauce Roast Lamb, Mint Sauce Peas Potato Balls Salad of Asparagus Tips Prune Float Coffee HILL'S Maple Syrup. "Genuine." MISCELLANEOUS 295 MENUS W/iic/i Maj Be Prepared for $i.oo. Oyster Bisque Baked Salmon, Stuffed String Beans Tomato Baskets Potatoes Crackers Coffee Cheese Tomato Soup with Stock Broiled Steak Potatoes on Half Shell ]\Iacaroni with Cheese Apple Salad BaJiana Puff's Coffee Broiled Chops Steamed Clams Potato Chips Lett u CO Sulad Orcin.L,e Pudding Coffee Peas Barley Soup Veal Cutlets, Tomato Sauce Escalloped Potatoes Beet Salad Apple Scallop Coffee See page inside back cover. Spinach UNGLASSIFIED ■'Table talk to be perfect should be sincere without bigotrj^ differing without discord, sometimes grave, always agi'eeable, touching on deep points, d welling most on reasonable ones, and letting everybody speak and be heard." — Leigh Hunt. 5 eggs 1 quart flour 1\ pints new milk 3 tablespoonfuls yeast 2 teaspoonfuLs salt Beat the eggs very light, add the flour and the milk and yeast: set to rise over night. In the morning stir them down with a spoon just as you are ready to bake them. They are better baked in the oven than in waffle irons. Mrs. gilbert S. MEEM. Louisiana Okra Gumbo 1 pint okra, fresh or 1 can Eastern oysters canned 1 spring chicken 1 tablespoonful lard Onion to taste 1 teaspoonful flour Fry the chicken, cut in joints, in the hot lard until a nice brown; add flour, brown; then onion and okra; fr^' a nice brown; add the drained oysters, fry all about ten minutes; then add 3 quarts boiling water, including oyster liquor. Cook until chicken is tender; season highly, not forgetting a dasli of cayenne pepper. Serve as soup, but accompanied by rice cooked a la Cn'ole, that is every grain separate. Mrs. a. B. ALLAIN. HILL'S Maple Sugar for Frostings. (296) UNCLASSIFIED 297 Crab Bisque Take 1 good pint of crabs, 1 light pint of tine bread crumbs or crackers; mix thorouglily, adding 1 table- spoonful of butter, onion to taste; season highly. Fry this mixture in hot lard ten minutes, then add 2 quarts boiling water, let boil twenty minutes and serve. De- licious soup. Mrs. a. B. ALLAIN. French Oy.ster Soup 1 can Eastern oysters 1 tablespoonful lard 1 tablespoonful butter Onion to taste 1 teaspoonful flour 1 cup milk Make a roux by browning Hour in hot lard in soup kettle; then fry the onion; then the oysters previously drained; add 2 quarts boiling water, including the oys- ter liquid; then the butter, season to taste and boil twenty minutes. At the last add small teacup of milk to color the soup. Mrs. a. B. ALLAIN. Jambalaya Take any cold meat, fowl preferred, chop rather fine, add same quantity of cooked rice, a little onion, 1 tablespoonful of butter, season highly with cayenne, and fry in hot lard or butter. Mrs. a. B. ALLAIN. Nut Jelly Salad In a saucepan put 3 cupfuls of English walnut meats, 2 slices of onion, 1 teaspoonful of salt, 2 blades of mace, 2 bay leaves. Cover with boiling water, and boil ten minutes, drain and drop into ice water until needed. Then dry thoroughly in a towel and with a sharp knife cut (not chop) each nut into several pieces and add enough mayonnaise to mix well together. In a clean saucepan put 1 quart of boiling water, 4 cloves, 2 blades of mace, i teaspoonful of celery seed, 1 slice of onion, 1 bay leaf, 4 slices of carrot, 2 slices of See page inside back cover. 298 CLEVER COOKING turnip, 2 teaspoonfiils of beef extract and simmer gently for thirty minutes. Season to taste, add f box of gela- tine, which has been soaked in water, and stir till dis- solved. Strain very carefully and add 4 tablespoonfuls of tarragon vinegar. Have ready a dozen medium sized timbale moulds dipped in cold water. Pour into them the aspic and put away until set. Then scoop out the center of each and fill with the nut mixture. Put the fragments of jelly where they will melt without heat- ing, and when liquid put a little over the top of each mould. Keep on ice until ready to use, then turn out and serve on lettuce leaves, garnishing with mayonnaise and paprika. — From Tabic Talk. Walnut Salatl Shell \ pound of English walnuts, throw them into boiling water and remove the skin, then put them into stock, add 1 slice of onion. 1 bay leaf and cook for twenty minutes; a few almond nuts may be added and a hand- ful of pine nuts. Mix these with 2 chopped apples and mayonnaise dressing and serve on lettuce leaves. Bits of cold boiled chicken may also be mixed with the may- onnaise and apples. Pare and core the aj^ples and cut them into dice. Mrs. S. T. RORER and THE HOUSEHOLD NEWS. Chestnut and Knglisli Walnut Salad Prepare the walnuts as for walnut salad. Have the chestnuts shelled and blanched; boil till they are soft and tender. Mix the walnuts and chestnuts together, pour over a French dressing and serve on lettuce leaves. Celery may be cut into small pieces and mixed with them. Apples may be used instead of the celery; gar- nish with mayonnaise. Mrs. S. T. RORER and THE HOUSEHOLD NEWS CO. New England Sausage To each pound of pork (from the ham, little more lean than fat) add 2 teaspoonfuls salt, 1 teaspoonful HILL'S Maple Syrup. "Genuine." UNCLASSIFIED 299 sage, ^ teaspoonfui black pepper and i teaspoonful red pepper. Mix all together thoroughly. Cut cloth for bags eight inches wide and two or three feet long; press the meat in as solidly as possible. Mrs. STROUT. (J reamed Chicken 1 chicken, about 3 pounds 14^ pounds sweetbreads 1 can mushrooms 1 pint cream 1 tablespoonful flour 2 tablespoonfuls butter Salt and pepper Cut the chicken, which has been previously cooked, into dice, cut the mushrooms into quarters, parboil the sweetbreads and cut like the chicken. Let the cream come to boiling point in double boiler; cream half the butter and the flour and stir into the cream; cook till it thickens and seas(m. Butter an escallop dish, and put in chicken, sweetbreads, mushrooms and sauce in lay- ers with sauce on top. Cover with crumbs, dot with the remaining tablespoonful of butter and bake one hour. Mrs. W. I. ADAMS. Yellow Soup 1 quart stock ^ cup small sago (scant) 1 quart milk 4 eggs (yolks only) Cook the sago in the stock till clear; scald the milk and add to the cooked sago and stock: season. Beat the yolks of the eggs in the tureen and carefully pour the boiling soup over them. Beat thoroughly and serve immediately. Any stock may be used, but half veal and half chicken makes a very delicate soup. Mrs. W. I. ADAMS. Raspberry Meringue Line a pie plate with good light pastry and bake in a quick oven. While still warm, spread thickly with red raspberries. Make a meringue of the whites of 4 eggs beaten stiff with i cup of powdered sugar and when it is a froth stir lightly through it \ pint of See page inside back cover. 300 CLEVEB COOKING raspberries. Heap the meringue on top of the berries in the pie plate and brown very dehcately in the oven. Mrs. W. H. DE wolf. Potted Herrings IVi'/l Serve Foicr Persons. 1 dozen herrings i teacup vinegar and water Flour, pepper and salt Clean thoroughly, remove roe; remove head and tail and slip out bone, sprinkle with flour, pepper and salt; roll up neatly and pack in deep dish, sprinkle over with flour, pepper and salt; pour over vinegar and water and bake thoroughly; they should show a nice brown; to be eaten cold. Use Crosse & Blackweli's malt vine- gar if possible. Mrs. WEBSTER BROWN. Potted Salmon Take some cold boiled salmon and pound in a mor- tar; add pepper, salt and ground herbs, a liberal quan- tity of butter; mix thoroughly and pack lightly into small jars; cover with melted butter. Mrs. STILLITOE. " Some hae meat and canna eat, And some would eat that want it, But we hae meat, and we can eat, Sae let the Lord be thankit." — Burns. CLEVER COOKING 301 REASONS WHY BABY Should eat S. C. Co. Fancy Rolled Oats: It makes muscle and bone. CHILDREN Should eat S. C. Co. Fancy Rolled Oats: It supplies the forces necessary to lusty g-rowth. MIDDLE -AG ED should eat S. C. Co. Fancy Rolled Oats: It is the g'reat regulator and tissue builder. THE AGED should eat S. €. Co. Fancy Rolled Oats: Nutritious, easily digested. A HOME PRODUCT, MANUFACTURED BY SEATTLE CREAL CO., SEATTLE I^Ask for the Diamond Brand A. M. TODHUNTER TEL. MAIN 59 DELICATESSEN EPICUREANS' RESORT FOR TABLE DELICACIES Sliced Boiled Ham and Picnic Outfits a Speciality Our Eggs are from the Largest Ranch in this State. The only agents in town for Cudahy Bros. XXX Hams and Bacon 808 SECOND AVENUE, SEATTLE ICE ICE ICE Oh ! yes, I-Ce, something very cold — Nice to have about on a warm day — No dinner complete without it. If you want a pure article tele])hone to the : : : : MERCHANTS' DELIVERY CO. TEL. PIKE 159 Sole Agents Diamond, National and Union Ice Companies AVe are exclusive agents for at,i. the puke ice sold or made on Puget Sound, and warn our customers against the danger of using ice made in slaughter houses that is offered for sale in this city. NDEX SOUPS- Page Asparagus Soup 8 Black Bean Soup 9 Bouillon 1 Brown Soup Stock a Celery Soup 10 Cheese Soup 4 Claret Soup ti Crab Bisque, see Unclassified. Crab Soup 5 Cream of Mutton Soup 3 Croutons for Soup 13 French Oyster Soup, see Unclassitied Green Pea Soup 7 Green Turtle Soup 4 Laura's Soup (Tomato) 10 Louisiana Okea Gumbo, see Unclas- sified. Mock Chicken Soup 4 Noodles v> Oyster Soup 5 Potato Soup 9 Puree Printanler Maigre _ 8 Spice Soup 3 Spinach Soup 7 Split Pea Soup No. 1 6 Split Pea Soup No. 8 (5 Tomato Soup No. 1 11 Tomato Soup No. 2 11 Tomato Soup No. 3.. li Tomato Soup No. 4 12 Turtle Bean Soup 9 Veal Soup 3 Vegetable Oyster Soup lo Vert Pre Soup 7 Yellow Soup, see Unclassified. FISH— Baked Fish 16 Baked Salmon . i<) Boiled Fish 15 Broiled Fish 17 Clam Chowder 24 Clam Pot Pie 23 Creamed Fish 19 Yl^a— Continued Page Devilled Clams No. 1 88 Devilled Clams No. 2 33 Escaloped Halibut 20 Fish Cream Cutlets 18 Fish Croquettes 81 Fish (How to Buy) 15 Fish Turbot 18 Flaked Fish Steamed 18 Fried Fish 17 Halibut a la Poulette 31 Salmon in Mould 20 Smelts 17 Steamed Clams 82 Waldorf Clam Broth 23 OYSTERS— Bouillon 24 Cocktail 24 Beure Noir 26 Creamed 25 Fricassee 25 Frizzled 25 Olympia on Toast 27 Served in Shells 26 Small Fry 26 Toasted Oysters 27 MEATS— Beef Loaf 36 Brains 37 Braised Short Ribs 30 Corned Beef (Boiled Dinner) 31 Creamed Frogs 37 Curried Mutton 33 Ducks, Native Wild 38 Egg Dumplings 34 French Mutton Stew 34 French Ragout 36 Game Birds, broiled 39 Jellied Tongue 33 Jellied Veal 35 Leg of Lamb with Dressing 30 Legof Mutton 31 Pressed Meat 36 Quail au Delire 39 HILL'S Maple Syrup. (302) "Genuine." INDEX 803 M^ATSi— Continued Page Roast Beef 29 Sausages 35 Spiced Beef 34 Stewed Pigeons 38 Tongue with Sweet Gravy 3a Veal Cutlets 31 Veal Loaf No. 1 35 Veal Loaf No. 2 35 Venison Steak 38 MEAT AND FISH SAUCES— Anchovy Sauce 43 Bearnaise Sauce 43 Becbamel Sauce 47 Bread Sauce 45 Brown Sauce 41 Caper Sauce 41 Celery Sauce 42 Chestnut Sauce 47 Cream Sauce 44 Drawn Butter 41 Egg Sauce 41 HoUandaise Sauce 43 Horse Radish Sauce.. 43 Lemon Sauce _ 45 Meat Sauce 46 Mint Sauce 42 Mushroom Sauce 42 Olive Sauce 43 Parsley Butter 43 Sauce Allemande 44 Sauce Bordelaise 46 Sauce Piquante 41 Sauce for Vegetables 45 Sauce Tartare 46 Tomato Sauce 46 White Sauce 44 Wine Sauce 43 A LITTLE DINNER 49 ENTREES— Baked Mushrooms 66 Banana Fritters 73 Blanquette of Chicken eo Bread Croquettes 61 Breaded Sweetbreads 64 Celeried Oysters 67 Chestnut Croquettes 63 Chicken Jelly 59 Chicken Patties 70 Chicken Terrapin 59 Chicken Timbales, see Breakfast an.'l Luncheon. Cold Venison 61 Cold Weather Dish 57 Crab a la Roi 7i; 'E'^T'KF.F.S— Continued Page Crab Chops No. 1 70 Crab Chops No. 2 71 Crab Cutlets 71 Crab Pates a la Creole 72 Cream Chicken 60 Creamed Chicken, see Unclassified. Creamed Sweetbreads 64 Croustades of Asparagus 66 Curry Hawaiian 55 Devilled Crabs 70 Fruit Entree 67 Kidneys 63 Lobster Baskets 67 Macaroni Slufato 56 Macaroni, Turkish way 57 Mock Sweetbreads 65 Mock Terrapin 58 Mushroom Entree 66 Olympia Oysters and Fresh Mush- rooms 69 Oysteis a la Poulette 68 Oyster Kabobs 68 Oyster Patties No. 1 69 Oyster Patties No. 2 69 Potato Patties 65 Russian Entree 56 Salmon Cutlets 73 Salted Almonds 74 Steak and Kidney Pudding 63 Sweetbread Fritters 65 Sweetbread Patties 64 Sweetbreads .• 63 Turkey Croquettes 61 Veal and Macaroni ,57 Veal Croquettes with String Beans 62 Veal Olives 56 Veal or Chicken as Terrapin 58 CHEESE— Cheese Crackers 75 Cheese Fondu No. 1 76 Cheese Fondu No. 3 76 Cheese Souffle 75 Cheese Straws No. 1 75 Cheese Straws No. 2 75 Genoa Ramaquius 75 Welsh Rarebit No. 1 74 Welsh Rarebit No. 2 74 CHAFING DISH— Cheese Fondu 86 Cheese Omelet e 81 Co ned Beef Hash a la Murrey 83 Creamed Sweeibread^ 8; Curried Oysters or Clams 85 Fresh Mushrooms 87 F icassee of Oysters §4 See page inside back cover. 304 INDEX CHAFING D\Sn~Continned Page Lobster or Crab a la Newburg _ 82 Oysters a la Creme 84 Oyster Maitre d'Hot 1 85 Oyster Omelett 81 Oyster Toast 85 Peas Omelette 81 Plain Omelette 80 Scrambled Eggs 80 Shrimps a la Creole 86 Shrimps a la Poule te 88 Sweetbreads 81 Sweetbreads With Peas Kil Welsh Rarebit No. 1 and No. ',' 81 SALADS— A Dainty "Way to Serve Chicken Salad i»9 Apple and Celery Salad S»0 Apple Salad No. 1 90 Apple Salad No. 2 96 Asparagus and Chicken Salad 95 Asparagus Salad 97 Beet Salad 97 Cauliflower 99 Celery as a Garnish 98 Chestnut and English Walnut Salad, see Unclassified . Cooked Salad Dressing 91 Cream Salad Dressing 91 Cucumber and Sweetbread 98 Egg Salad 93 Fruit Macedoine 98 Fruit Salad * 93 Golden Chestnut 98 Herring Salad 91 Lactiola Dressing 93 Lobster Salad 93 Macedoine 95 Mayonnaise No. 1 89 Mayonnaise No. 3 90 Nut Jelly Salad, see Unclassified . Orange 99 Oyster 100 Pecan Salad 100 Potato 95 Polato Salad with Apples 96 Salad Dressing i Potato) 92 Salad Dressing 9S Salmon Salad No. 1 94 SHlmon Salad No. •.> 94 Sour Cream Salad Dressing 91 Tomato Baskets 100 Tomato Jelly Salad 97 Tomato Salad 97 Tuffle Salad 99 Veal Salad with Nuts 93 Walnut Salad, see Unclassified. Page A COLD LUNCH FOR A HOT DAY 101 VEGETABLES— Baked Onions 110 Boiled Cabbage 107 Boiled Cucumbers 113 Catachis Ill Cauliflower au Gratin 115 Cauliflower With Cream Dressing. 114 Celery 110 Corn Dodgers r,3 Corn Fritters 115 Creamed Carrots 108 Creamed Celery Ill Creamed Tomato 114 Escalloped Tomatoes 114 French Cabbage 108 Fricassee of Rice 109 Fried Cucumbers ill Fried Onions 110 Fried Tomatoes 113 Mushrooms on Toast 108 ■ Onion Tart 110 Oyster Plant Patties 108 Papas Rellenas (Spanish) Ill Pilaf 114 Potatoes au Gratin 103 Creamed, au Gratin 106 Croquettes 104 Duchesse 104 French Fried 105 Moulded 100 New a la Creme 103 On the Half Shell 104 Puff 103 Scalloped 104 Scalloped No. i 105 Sweet Potatoes with Sugar 107 Timbale 105 With Eggs 105 Rice and Chesse 109 Spinach with Cream 107 Stewed Tomatoes 113 Stuffed Egg Plant '. 112 Stuffed Tomatoes 113 Winter Succotash 108 BREAKFAST AND LUNCHEON— Anc ovy Toast l-'3 Chicken Timbales 120 Codfish 132 Codfish Balls 123 Corned Beef Hash 119 Cream Toast Ii4 Egg Nests on Toast 128 See inside page back cover. INDEX 305 EGGS— Page Baked 129 Curried 128 Devilled 128 Egg Patties 137 Fricassed 127 Golden Rod Pie 127 Omelette 1S5 Omelette with Tomatoes 125 Oyster Omelette 126 Plain Omelette 124 Quaking Omelette 126 Savory Omelette 126 Stuffed Eggs 127 English Pasty... 118 Escalloped Mutton 117 Ham Patties 118 Hash 119 Hegeree for Breakfast 117 Jambalage, see unclassified. Lancashire Pie 120 Mackerel Balls 123 tt.lnced Ham 119 Moi^^k Minced Calf's Head 119 Prune Toast 123 Savory Pyramids 122 Scrapple 121 Sweetbread Timbales 121 Tomato Toast with Fish 118 Wheat Flakes 124 BREAD— Blueberry Cake 137 Blueberry Mufllns 137 Boston Brown Bread 133 Bread 132 Breakfast Gems 141 Brown Bread No. 1 134 Brown Bread No. 2 134 Brown Bread No. 3 134 Buckwheat Cakes 143 Chocolate Gems 141 Cream Waffles 141 English Muffins 140 Graham Bread 135 Graham Gems 139 Graham Muffins 139 Irish Potato Yeast 131 Jenny Lind Bread 136 Johnny Calie 138 Lenten Graham Gems 13S Martha Washington's Corn Bread. 137 Maryland Biscuits 136 Mary's Bread and Rolls 131 Mary's Pancakes 142 Mrs. Manning's Brown Bread 135 Muffins 139 BUEAD—Connmied Page Parker House Rolls 133 Pop Overs 141 Profile House Griddle Cakes 142 Ragamuffins 136 Raised Muffins 140 Rice Cakes 148 Rolls 133 Sally Lunn 136 Spoon Corn Bread 138 Southern Corn Bread 137 Tea Biscuits 135 Virginia Beaten Biscuits...! 135 Waffles No. 1 143 Waffles No. 2, see Unclassified. Whole Wheat Bread 133 World's Fair Muffins 139 HOUSEHOLD ECONOMY 145 PASTRY— Almond Tarts 157 Apple Custard Pie 155 Chess Cakes 157 Cocoanut Pie 156 Delicious Filling for Pie 156 English Apple Pie 155 French Chopped Paste 151 Lemon Pie No. 1 154 Lemon Pie No. 2 154 Lemon Pie No. 3 154 Mince Meat No. 1 152 Mince Meat No. 2 153 Mince Meat No. 3 153 Mince Meat No. 4 153 Pineapple Pie 156 Puff Paste 151 Pumpkin Pie 155 Raspberry Meringue see Unclass- ified. Washington Pie 156 Whipped Cream Pie 154 DESSERTS— Angels Pudding 186 Apple Dessert 170 Apple Float 169 Apple Pudding 170 Apple Scallop 169 Apple Trifle 170 Bachelor's Pudding 163 Baked Apples 169 Baked Indian Pudding 163 Baked Pears 171 Banana Cream 183 Banana Puffs 174 Batter Fruit Pudding 168 Black Pudding 161 Blackberry Pudding 164 HILL'S Maple Sugar for Frostings. c. c.—'lO 306 INDEX DESSERTS— Coft^^■?!!^«rf Page Charlotte Russe 183 Chocolate Bread Pudding 178 Chocolate Blanc Mange 178 Chocolate Cream 179 Chocolate Custard 178 Chocolate Pudding 168 Christmas Pudding 160 Cocoanut Charlotte 183 Coffee Jelly 192 Corn Starch Pudding 179 Cream Glace 191 Cream -Puffs 191 Croquante of Peaches 190 Date Pudding 168 Dorchester Club Pudding 181 Dutch Pie 169 Fig Pudding No. 1 165 Fig Pudding No. 3 165 Floating Island 177 Fruit Glace 185 Fruit Jelly 180 Fruit Salad No. 1 , 181 Fruit Salad No. 2 181 Graham Pudding No. 1 162 Graham Pudding No. 2 162 Kentucky Roll 163 Kisses 192 Lemon Foam 178 Lemon Honey 177 Lemon Pudding 180 Lemon Snow \?j Lemon Sponge 177 Little Creams of Chestnuts 190 Lowell Pudding 160 Omelette Souffle 187 Orange Charlotte 181 Orange Cream 179 Orange Pudding No. 1 171 Orange Pudding No. 2 173 Parisian Chai-lulte 182 Peach Cobbler 164 Peach Snowballs 184 Pineapple Pudding 188 Plum Pudding No. 1 1.59 Pium Pudding No. 3 159 Plum Pudding No. 3 160 Plum Pudding with Ice Cream 160 Prune Float 166 Prune Jelly 166 Prune Pudding No. 1 167 Prune Pudding No. 2 167 Prunes, Stuffed 166 Prunes, to cook 165 Prune Whip 166 Raisin Puffs 172 Raspberry Cream 189 DESSERTS— Con.«n«e(^ Page Raw Rice Pudding 175 Rice Dessert 175 Rice Pudding 176 Roly Poly Pudding 161 Roxbury Pudding 171 Ruby Cream 185 Snow Balls 173 Snow Pudding 176 Spanish Cream No. 1 186 Spanish Cream No. 3 186 Sponge Pudding No. 1 173 Sponge Pudding No. 3 173 Sponge Whips 180 Strawberry Cream 188 Strawberry Gelatine 189 Stuffed Bananas 176 Suet Pudding No. 1 161 Suet Pudding No. 3 163 Superior Short Cake 194 Swiss Pudding 174 Tapioca Cream 174 Tapioca Cream No. 2 175 Tapioca Pudding 174 Tipsy Cake ... 193 To Make a Trifle 193 Vanity Pudding 186 Virginia Caramel Custard 188 Wahed Peaches 171 White and Gold Custard 187 Wine Jelly 193 PUDDING SAUCES— Cream Sauce 195 Foam Saucc! 196 French Sauce 198 Fruit Sauce 197 Hard Sauce 197 Ice Cream Sauce 195 Laura's Pudding Sauce 197 Lemon Sauce ' 198 Maple Sugar Sauce '.96 Pudding Sauce 196 Rich Cream Sauce 195 Sauce for a Plain Pudding 198 Sauce for Suet Pudding 197 ICE CREAM, ICES, ETC.— Baked Apple 203 Banana ... 201 Bisque 202 Carame No. 1 201 Caramel No. 2 201 Chocolate 200 Chocolate Mousse 203 Coffee 203 Fruit Ice Cream 200 Lemon Lream 301 HILL'S Maple Sugar for Frostings. INDEX 307 ICE CREAM. 1CF.S— Continued Page Lemon Ice Cream 200 Neapolitan Ice Cream 1S9 Peach 200 Philadelph alee Cream 199 Strawberry 301 Strawberry Mousse 203 Vanilla Ice Cream 2f)0 ICES— Bonanza Punch 210 Christmas Egg Nog "JiO Christmas Punch 210 Cherry Ice 203 Claret Ice 206 Cranberry Sorbet 208 Ginger Sherbet 204 Ices. Foundation for .. 203 Lemon Ginger Sherbet 204 Lemon riherbet 207 Milk Sherbe 205 Mint Sorbet 207 "Ne Plus Ultra" Punch 209 Orange Sherbet 207 Pineapple Ice No. 1 206 Pineapple Ice No. 3 206 Pineapple Sherbet 206 Pomegranate Sherbet 204 Punch No. 1 208 Punch No.2 208 Romaine 209 Roman Punch . 211 Sherbet Three of a Kind 205 Tomato Water Ice 206 Tutti Frutti Ice 204 Turkisti Sherbet 207 Water Ice 305 A FRENCH DINNER 212 CAKES— Almond Cake 223 Apple Cake 228 Blackberry Cake 228 Black Chocolate Cake 220 Bride Cake 218 Caramel Cake 226 Carraway Seed Cake 227 Cheap Cake 227 Clove Cake 228 Cream Cake 223 Delicate Cake No. 1 215 Delicate Cake No. 2 215 Delicate Cake No. 3 216 Devil Cake 221 Episcopal Cake 220 French Almond Cake 223 Fruitcake No. 1 324 CAKES— Continued Page Fruit Cake No. 2 284 Gold Cake No. 1 216 Gold Cake No. 2 217 Imperial Cake 224 Jelly Roll 326 Lady Cake 217 Madeira Cake 820 Maud S. Cake 280 My Mother's Cup Cake 226 Nut Cake No. 1 235 Nut Cake No. 8 226 Orange Cake No. 1 222 Orange Cake No. 2 222 Pork Cake 281 Portsmouth Pound Cake 229 Pound Cake 329 Puff Cake 222 Scripture Cake 219 Silver Cake 217 Silver Cake No. 2 217 Snow Drops 287 Spice Cake „ 227 Spice Cake No. 8 238 Sponge Cake No. 1 218 Sponge Cake No. 2 219 Sponge Cake No. 3 219 Sunshine Cake No. 1 230 Sunshine Cake No. 2 230 Tennessee Fruit Cake 225 Whipped Cream Cake 218 AVbiteCake No. 1 216 White Cake No.2 216 White Fruit Cake 225 ICES AND FILLINGS FOR CAKES— Almond Filling 233 Almond Icing 233 Boiled Icing 230 Caramel Filling 231 Caramel Frosting 831 Caramel Icing 831 Chocolate Filling No. 1 238 Chocolate Filing No. 3 233 Chocolate Frosting 238 Fig Filling 234 Frosting 231 Fruit Fondant Filling 232 Lemon Filling 234 Maple Sugar Frosting 231 Marshmallow Filling No. 1 233 Marshmallow Filling No. 2 233 Marshmallow Filling No. 3 233 Soft Icing 230 PLAIN CAKES, COOKIES, ETC, Anna's Doughnuts 241 Chocolate Macaroons 235 See inside page back cover. 308 INDEX PLAIN CAKES, ETC.— Continued Page Chocolate Wafers 240 Cocoanut Drops. 241 Cocoanut Macaroons 236 Cookies ...'. 238 Cream Cookies 238 Doughnuts 342 Doughnuts in Rhyme 241 Drop Ginger Cake 239 Fried Cakes 242 Fruit Pin Wheels 236 Ginger Cake 234 Ginger Bread 234 Ginger Snaps 239 Ginger Wafers 239 Hard Gingerbread 235 Hickory Nut Macaroons 236 Lemon Cakes 237 Lemon Cookies 238 Nut Cookies 240 Oatmeal Cookies 340 Sand Tarts 237 Shrewesbury Cake 237 Small Sugar Cookies 238 Sponge Ginger Cake 235 Sweet Cookies 238 Tina's Ginger Cookies 339 Walnut Wafers 240 Yeast Doughnuts 241 HOW TO KEEP HOUSE SUCCESS- FULLY WITH ONE SERVANT 245 SANDWICHES— All Sorts 250 American _ 250 Anchovy 250 Baked Beans 249 Cheese 247 Chicken Jelly 250 Cottage Cheese 249 Egg 249 Lobster 249 Mixed 248 Oyster 248 Peanut 248 Roast Beef 248 Salmon ..._ 249 Sardine 248 Valentine 250 Walnut 247 SUGGESTIONS FOR A CHRISTMAS DINNER 252 PRESERVES, PICKLES, ETC.— Apricot Catsup 258 Bordeaux Sauce 259 Canned Peaches 253 PRESERVES, 'ETC.— Continued Page Canning 253 Chili Sauce No. 1 260 Chili Sauce No. 2 260 Chow Chow 263 Crab Apple Jelly 255 Crystalized Orange Peel 256 Cucumber Catsup 258 Cucumber Pickles 262 Currant Catsup 257 Currant Catsup No. 2 257 Currant Jelly 254 Dressing for Chopped Pickles 263 Euglish Mustard Pickle 259 French Pickles 261 Gooseberry Catsup 257 Orange Marmalade No. 1 255 Orange Marmalade No. 3 255 Piccalilli 262 Pickled Peaches or Pears 256 Preserves , 2.54 Sauce for the Goose 260 Spiced Green Tomatoes 261 Spiced Plums or Prunes 257 Spiced Tomatoes 259 Strawberry Preserves 254 Sweet Tomato Pickles 261 Tomato Catsup No. 1 258 Tomato Catsup No. 3 258 Tutti Frutti 254 Watermelon Pickles 262 CONFECTIONERY— Butter Scotch 268 Butter Scotch. 271 Chocolate Caramels 270 Chocolate Fondant for Dipping 267 Cocoanut Creams 266 Date Creams 267 Fig Creams '. 266 Fondant . 235 French Fondant 267 Hickory Nut Candy 271 Lemon Creams 266 Maple Creams 268 Molasses Nut Candy 270 Molasses Taffy 270 Nut Candy 269 Nut Creams.. ». 266 Orange Creams 266 Peanut Candy 268 Peanut Caramel 268 Peppermints or Wintergreens 266 Pinochee 269 Popcorn Candy 271 Pulled Sugar Candy 270 Stuffed Dates 267 HILL'S Maple Syrup. "Genuine." INDEX 309 CONFECTIONERY— Cowimwerf Page Vassar Fudgies S68 Walnut Creams 267 THE SICK ROOM— Apple Soup 274 Baked Flour Porridge 276 Barley Water 275 Beef Juice 273 Beef Tea 273 Beef Tea 277 Blanc Mange 277 Champagne Whey 275 Chicken Broth 273 Chicken Jelly 277 Clam Broth 274 Cold in the Head 280 Cough Mixture No. 1 279 Cough Mixture No. 2 279 Crackers and Cream 277 Cream Soup 274 Kgg Broth 276 Egg Nog 276 Food for Infants 278 Iced Egg 277 Junket 275 Koumiss 275 Mustard Plaster 279 Mustard Poultice 279 Mutton Broth 273 Nutritious Coffee 274 Panada 278 Panada for a New Born Infant 278 Raw Meat Diet 274 Rice Jelly 276 Rice Water 275 Rum Punch 274 Rye Coffee 276 Soda Mint 279 Tapioca 276 Toast Water 275 Wine Whey 275 BEVERAGES— Blackberry Cordial 283 Blackberry Wine 2a3 Chocolate 281 BEVERAGES— Cow^wweci Page Cocoa 288 Coffee 281 Coffee Blend 281 Raspberry Shrub 282 Raspberry Vinegar... 282 Scotch Ginger Beer 283 MISCELLANEOUS— Baking Powder 287 Caramel 286 Celery Vinegar 287 Chilblains 288 Cleansing Fluid 287 Cold Cream 289 Coloring for Finger Nails 288 Corned Beef 286 Furniture Polish 288 Hair Wash 289 How to Wash Blankets 287 Kitchen and Laundry Soap 285 Library Paste 288 Lotion for Skin 289 Meat Pickle 285 Meats and their Accompaniments. 291 Roux 286 Spinach Green 286 Soft Soap 285 To Remove Stains 288 To Wash Flannels 287 MENUS 294 UNCLASSIFIED 296 Chestnut and English Salad 298 Crab Bisque 297 Creamed Chicken 299 French Oyster Soup 297 Jambalaya 297 Louisiana Okra Gumbo.. 296 New England Sausage 298 Nut Jelly Salad 297 Potted Herrings 300 Potted Salmon 300 Raspberry Merringue 299 Waffles 296 Walnut Salad 298 Yellow Soup 299 See inside page back cover. 310 ^be Hmcrican Ikitcbcn /nbagasine A Domestic Science . . . Monthly . . . SUBSCRIPTION PRICE ONE DOLLAR A YEAR MRS. MARY J. LINCOLN, EDITOR. PUBLISHED BY THE HOME SCIENCE PUBLISHING COMPANY 485 Tremont St., Boston, Mass. Mrs. Lincoln's Boston Cook Book What to Do and What Not to do in Cooking BY Mrs. D. A. Lincoln Of the Boston Cooking School BOSTON ROBERTS BROTHERS 311 MRS. WHITEMAN RIALTO BUILDING, Adjoining Public Library. Embroideries ; Stamping Silks. Lessons given. LEE & BOWDEN REAL ESTATE LOANS AND FIRE INSURANCE Rooms 1, 3, 3 Dexter Horton Bank Building, Seattle, - - Washington. J. & W. HOPKINS FLORISTS. Dealers in Fruit Trees, Plants and Seeds; designs a specialty; ten greenhouses. Telephone red 1015. 618 Second Avenue, Seattle, - - - Washington. MRS. J. W. GLASSCOCK FASHIONABLE DRESSMAKING. Cutting and littlng. Guarantees satisfaction. The patronage of the lady readers of this book especially solicited. 307 Seneca Street. MISS C. MACLEAN FASHIONABLE DRESSMAKING. Rooms 15 and 16 Holyoke Building, Cor. First Ave. and Spring St., Seattle, Washington. GEORGE N. MOORE PHOTOGRAPHER, Boston Block, Second Avenue and Columbia Street, Seattle, Washington. Established 1870. JAMES EGGAN « — PHOTOGRAPHER — » 307 Pike Street, Seattle, Washington. Ground Floor Studio. High Grade Work. MRS. C. P. WILSON MRS. R. B. SEXTON DRESSMAKING. Rooms 9 and 10 Starr-Boyd Block, Seattle, Washington. MISS N. M. GHEASTY Importer of FINE MILLINERY. Colonial Block, Second Avenue and Columbia Street, Seattle, Washington. IXL DAIRY CHOICE BUTTER, CREAM AND MILK. Pure Ice Cream. Delivered free to any part o fthe city. 1405 Second Avenue, Seattle. Telephone Pike 48. V. R. PEIRSON CONTRACTOR -AND- BUILDER. Send a postal to 221 Cherry St., and I will call on you. EUGENE RICKSECKER CIVIL AND TOPOGRAPHICAL ENGINEER. Surveys, Plans, Inspection, Exam- ations and Reports. 533 Burke Building, Seattle, Wash. P. O. Box 289. Patronize Our Advertisers. 3]2 DON'T FORGET That it requii'es no preparation or coaxing- to make .... WORK They are always I'eady and witli them II 18 mm mm\m e^HbddsJS^ todopoorbakin-;-. You will not be able to find theii' equal. SOL E AGENTS . WOODHOUSE & LONGUET 210 Pike Street Tel Pile 44. TIM WORK AND. PLUMBING I. F. BICKFORD 2550 and 2552 East Madison Street GROCERIES, FLOUR AND FEED SEATTLE, WASH. Dealer in R. B. LEITHEAD APOTHECARY ^ Pure Drugs, Flavoring Extracts Spices, Etc., Etc. Corner First Ave. and Harion St. Seattle, Wash. LEHMANN BROS. PROPR'S MANUFACTURERS AND DEALERS IN ALL KINDS OF FLOUR, FEED, GRAIN CHOICE WHOLE WHEAT FLOUR CHOICE GRAHAM CHOICE BUCKWHEAT CHOICE RYE FLOUR CHOICE CORN MEAL . . Sold hv T-eadin^ OrocervS . 313 PATRONIZE OUR ADVERTISERS. eum^ ?/8 Burke Bld6. Cor. S^ And MARION Srs. TICIAN A U. S. GOLD BOND ....IS NO BETTER THAN.... CROA^N FLOUR Schwabacher Bros. & Co. '"c SOLE AGENTS FINE DAINTY MILLINERY GLOVES . . . IMPORTED ... . .IMPORTED DIRECT... PATTERN TREFOUSSE BONNETS GLOVES The MacDougall & Southwick Co. 717-719-721 First Av., Seattle, Wash. 314 SAINT HARK'S EXCHANGE 714 Second Avenue OPEN EVERY SATURDAY Home Cooking, Fancy Work Orders taken for Cakes, Ices, Ice Creams, Rolls, etc., and for all kinds of Fancy Work. "CLEVER COOKING" for Sale, Price 50c. SAINT MARK'S GUILD OFFICERS Mrs. WINPIELD R. smith, President. Mrs. homer F. NORTON, Vice-Pi-esident. Mrs. EUGENE RICKSECKER, Secretary. Mrs. MARY C. CALHOUN, Treasurer. Meets the first Friday in each month, in the Guild Room, at 2 P. M. Send all orders to the Secretary, 8^2 Albert Street- PATRONIZE OUR ADVERTISERS. 315 Domestic and -^^^Imported Delicacies Also Every Article Grocers Are Expected to Keep, Can Be Bought of LOUCH, AUGUSTINE & CO. 815 and 817 Front St., Seattle W. p. BOYD & CO. 621--FIRST AVENUE--62^ The Best Appointed Dry Goods Store in Seattle. Every Newness of the Season, and No End of Charming; Novelties from the Fashion Centres of the World. QUALITY IS OUR STANDARD BEARER A. A. Denny, President W. M. Ladd, Vice-President N. H. Latimer, Manager F. R. Van Tuyl, Cashier FOUNDED 1870— incorporated 1878 DEXTER NORTON & COMPANY . . . BANKERS . . . The Oldest Banking Institution in the State Capital Stock $200,000 • Surplus ^200,000 seattle, washington LEE'S pharmacy" The Reliable Druggist SECOND AVE. AND COLUMBIA ST. TEL. MAIN 193 TRY US ON FLAVORING EXTRACTS 316 SEHTTLE mwm COMPftNy 819, 821 and 823 Front St. SEATTLE, WASH. TTVERYTHING in this Cook Book will be a Great ^ Success if Cooked in Utensils and Eaten with Knives, Forks and Spoons purchased of the above Reliable Firm. IT'S THE BE5T Duwamish Dairy Ice Cream MADE FROn PURE CREAH ONLY TELEPHONE - - - MAIN 157 A.T. LUNDBERG Book: and Ne\?s?'sdealer 203 Pike St., Cor. Second Ave. STATIONERY of all grades, New Books as published, Juven- ile Books, Blank Books, Legal Blanks, Memorandums, Inks, Drawing and Detail Paper, Tracing Paper, Tracing Cloth, Carbon Paper, French Tissue and Crepe Paper, Blotting Sheets and Board, Gold and Silver Paper, Purses, Shipping Books, Receipts, Notes. Checks, Statements, Magazines, East- ern Daily and Sunday Papers. 317 PATRONIZP OUR ADVERTISERS. ICE CREAH^-^^^ Milk, Cream, Whipped Cream, the Best Creamery Butter, our own make CAN BE HAD OF THE KLGIN DAIRY CO. Rear Abbott Hotel, Pike St. Phone Pike 99 Neapolitan Ice Cream our Specialty. Prices Low Considering Quality USE only the Choicest and Best Quality of Roasts, Steaks, Corn Beef, Lard, Hams, Bacon and Sausag'es for your table, which can always be procured at the CASH MAR- KET, No. 321 Pike street. Home Made Hams and Bacon and Kettle Rendered Lard a specialty. Free delivery to any part of the city. Telephone Pike 97. CASH MARKET O. H. SMITH, Proprietor SNOW : DRIFT : FLOUR Makes the flost Bread .^^The Whitest Bread The Best Bread in the World TRY A SACK OF SNOW DRIFT-GUARANTEED All First-Class Grocers Have It SEATTLE PRODUCE CO. PATRONIZE OUR ADVERTISERS. 318 ANDREW F. BURLEIGH, Receiver. Noftliefii Pacific R, II RUNS Pullman Sleeping Cars Elegant Dining Cars Tourist Sleeping Cars TO ST. PAUL, MINNEAPOLIS, DULUTH, FARGO, GRAND FORKS, CROOKSTON, WINNIPEG, HELENA AND BUTTE THROUGH TICKETS TO CHICAGO, WASHINGTON, PHILADELPHIA, NEW YORK, BOSTON, and all Points EAST and SOUTH The Only Line Running Two Overland Trains Dailv From Seattle Railroad and Steamship Tickets to All Points in the World Through tickets to Japan and China via Northern Pacific Steamship Co. — An American Line. For rates, routes, and other information, call on or address I. A. NADEAU General Agent, Seattle, Washington City Ticket Office, corner First Avenue and Yesler Way. Depot Ticket Office, corner Western Avenue and Columbia Street. A. D. CHARLTON, Asst. Gen. Pass. Agent 255 Morrison Street, - - Portland, Oregon \i %^^^^ " VO _4 V ♦ ^^■&' c" ♦ %^^^ ^-^fc^ / .- ^^-^K V ■^^^ '^<=>' . * * A v*^^ '^«b- 'o /\.Js^';V ./y;.^.>_, _,/..^;:X '°' * ♦* ^ -^^ ^•- '^bv^ :« "^..^^ .^^fflli^V -'^oc,^' • .♦' .' >"'^^.. V I • 1 * ** *^ **^ . "O. A^' .... '^'^^ ^•^^/ ■■' iOv\