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LIBRARY OF CONGRESS. 
 
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 UNITED STATES OP AMERICA. 
 
< XX XX XX XX Xx XX Xx XX xx Xx XX xx Xx xx Xx"x 
 
 WHITWORTH BROS., PniNT, OLBVILaND, O. 
 
COLUMBIAN 
 CDOOK AND ReOIRE BoOK, 
 
 FOR MAKING 
 
 FINE FRENCH FRUIT CREAMS 
 
 AND OTHER 
 
 
 
 
 CA/\/D/ES AND FROSTINGS 
 
 
 
 
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 AT HOME. 
 
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 PRICE, _ _ _ SO CENTS. 
 
 CLEVELAND, OHIO. 
 
 WHITWORTH BROS.. Publishers. 
 
 1893. 
 
 
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 Coi'VKKlHTHI) 1893 
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 Whitwokth Bkos. 
 
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 ■J. 'W. 8c gFC. "lut.i^ict, 
 
 fray ifve iHo:>t c>c ftqfvt(\if o^o^ 
 an-b qrcatc^t a til i:icp['ic citi-oft- 
 
 couJ^c^. (J^o^ aiaitirittciUctv of -iMipure 
 ait, scvtJC t. <^> 
 
 12,000 pfaceb 31.1 
 
 ffoi citcttfats aiib fnU iMform:.tloii appfij to 
 
 CLIFF. L. HOWORTH, 
 
 N6WS D6D01 Gioars and ToDacco. 
 
 STATIONERY, ETC. 
 
 Ag-ent for ALL DAILY AND SUNDAY PAPERS. Agent for U. S. 
 
 EXPRESS. 
 
 789 LORAIN ST., 
 
 CLEVELAND, O. 
 
 JOHN ALLEN, 
 Contractor&; Builder, 
 
 Jobbing in all its Branches. 
 
 SHOP: 1146 EUCLID AVE.. 
 
 CLEVELAND, O. 
 
 Fresh Home-Made Lard and Sausages a Specialty 
 
 EDWARD H. CAIN, 
 
 Dealer in all kinds of 
 
 Fresh, Salt and Smoked Meats 
 
 POULTRY DRESSED To ORDER. 
 1224 SUPERIOR ST. 
 
 Whitworth BROS.j 
 
 74 Frankfort St.^ 
 
 lLEVELANO, OHIO. 
 
 ^RESS OF 
 
 ' ./Il\ ' 
 
 Here is the all importance of Cooking and 
 Baking, lie sure you have a good RANGE OR 
 STOVE or a reliable GASOLINE, OR GAS 
 
 STOVE will do the work. Such vou can always 
 
 find, and satisfaction guaranteed at 
 
 FRED. WOLF, 879 SUPERIOR ST. 
 
 All kinds of Kitchen Utensils a specialty. 
 
A WORD OF WARNING. 
 
 There is a traij;-ic list of diseases which woman alone may suffer 
 from. Men have their physical distresses, but a man is seldom called 
 upon to endure anything so painful, so ling-ering and tenacious as these 
 diseases to which woman is peculiarly subjected, and which are especially 
 terrible, for the reason that most of them effect the mind as well as the 
 body. 
 
 They induce irritability, they destroy ambition, and they injure the 
 memory. Ninety-nine out of a hundred women are afflicted with some of 
 these complaints in a greater or less degree, and so used have they be- 
 come to pain that they can hardly fancy mortal existence without it. 
 Many of them are women of natural brilliancy, and their possibilities for 
 usefulness would be very great if they were not handicapped by these 
 tormenting troubles. 
 
 Women have a way of taking their complaints too much as a matter 
 of course. They say, "Every woman has some trouble, I suppose I ought 
 not to complain." And they thus permit a disease to continue until it 
 absorbs the muscular strength, impoverishes the blood, destroys the 
 beauty, sucks up the mental activity, and leaves the victim a pessimistic, 
 faded inadequate, with a hold upon the pity of those about her, but none 
 upon their admiration. 
 
 ^/^he expense of calling for the treatment of a physician hinders many 
 women from attending to themselves. They do not wish to be an ex- 
 pense to their husbands or fathers, and conceal the suffering until they 
 are almost beyond help. Many young women hesitate to go to a physician 
 because of false modesty. Many have a foolish idea that they will get 
 better after a little while. Tliis is a mistake. The relaxed muscles, the 
 diseased nervous system, and the impoverished blood, are not likely to 
 get back to their normal condition without aid. 
 
 VIAVI is the name of a remedy which cures the diseases to which 
 woman is subject. This statement may well be doubted in light of al- 
 most complete failure with ordinary methods. Still, we maj' be right; 
 women who have doctored for many years without success say we are. 
 Others never were well until they used VIAVI. Nearly 100,000 women 
 owe their recovery to VIAVI. 
 
 Send two-cent stamp to the ofHce of the VIAVI Company. No. 815 The 
 Cuyahoga, Cleveland, Ohio, for 40 page Health Book to Mothers and 
 Daughters. A direct talk however, is more satisfying. Call during the 
 office hours, (2 to 5 p. m.,) and learn what you may expect from this re- 
 form method of treatment. 
 
 Every woman bears a great responsibility. She must preserve her 
 own health that she may give a heritage of health to her children. 
 Therefore let her take her ailments in time. If she does not do so, bar- 
 reness, insanity, or a life of terrible physical torment may be her 
 portion. Remember disease is never the will of (rod. It does not happen. 
 It is caused. Avoid the cause ; cure it if you can not. 
 
 ( COl'VKIGHTKD.) 
 
PRFFACE. 
 
 The price, "forty to eig"hty cents per pound," for P^rench 
 Cream Cand}-, makes it a luxury seldom indulged in by people in 
 ordinary circumstances, and the making- of them at home is so 
 orten attended with failure, that when success does come, the 
 cost, not counting worry and labor, is fully as much as when 
 purchased at the confectioners ; and in almost every case the 
 unsightliness of the candy is a source of disappointment. B3' 
 our process no one need fear a failure in making Fruit Cream 
 Candy or PVosting. The use of Cream gives to them a smooth- 
 ness and richness atteiined by no other goods, while for purity 
 and deliciousness of flavor the delicate Fruit Creams surpass all 
 cooked Frostings or Candies. They are perfectly pure, a fact 
 not to be overlooked, and can be made as beautiful, both in shape 
 and color, as in any other manner. The cost of Fruit Creams 
 "eight to fifteen cents per pound," is so low as to place them 
 within the reach of all. j^he process of making is so simple 
 none need go wrong, and the work is rather a pleasure than 
 labor. 
 
UNCOOKED CANDIES. 
 
 INSTRUCTIONS. 
 
 Read the followinir instructions carefully unci you will not 
 have the least trouble in making- beautiful c mdy from any of 
 the recipes. 
 
 The plain French Cream, or any of the Kruit Cream 
 recipes, will make about one pound of candy. 
 
 Cold boiled milk, with one teaspoon ful i^lycerine to cup of 
 milk, will answer in place of cream. 
 
 VARIETIES. 
 
 An endless variety of candy can be made by moulding- with 
 the ting-ers into different shapes, or pressed with the hand, or 
 rolled with a rolling-pin into sheets and cut into square sticks, 
 etc., or bv rolling- small balls; lay them on plates and press 
 into buttons or small cakes. 
 
 COLORS. 
 
 It is not necessary to color any of the Fruit Creams, as the 
 natural color is as fine as can be obtained artificially. Orang-e 
 gives a handsome orang-e or yellow, peach a beautiful cream 
 tint; red currant gives nice shade of pink, etc., etc. 
 
 Colors can be obtained at any drug- store. 
 
 Liquid Cochineal will give any shade from most delicate 
 pink to deep red. 
 
 Tincture Tumeric, a beautiful yellow. 
 
 Burnt sug-ar or Caramel, any shade of brown. 
 
 These, with the different shades of color from the fruits will 
 g-ive a combination of colors to suit the most fastidious. 
 
 Confectioners sug-ar must be used in making- all the Fruit 
 Cream Candy and Icing-. It is purer than ordinary pulverized 
 sug-ar, and can be obtained at an}- leading- g-rocery store. 
 
FRUIT CREAMS. 
 
 PEACH CREAMS. 
 Select a juicy peach, remove the skin and put meat of peach 
 in a bowl ; mash and add two tablespoonfuls sweet cream ; stir 
 in confectioners sug-ar until perfectly smooth and stiff enoug-h to 
 mould in your hands. Form into desired shapes and lay on 
 marble slab, plates or waxed paper to harden. 
 
 BANANA CREAMS. 
 Mash the fruit in bowl leaving- out the center or seed part, 
 add two tablespoonfuls sweet cream and proceed as in peach 
 cream. 
 
 ORANGE CREAMS. 
 
 (irate the rind and add the juice of orang-e ; stir in confec- 
 tioners sug-ar until quite thick ; add two tablespoonfuls sweet 
 cream, then stir in sug-ar until stiff enoug-h to mould. 
 
 LEMON CREAMS. 
 Use the juice and g-rated rind of one lemon ; add one-half 
 teaspoonful g-lycerine. Stir in confectioners sug-ar until stiff' 
 enoug-h to mould. 
 
 STRAWBERRY CREAMS. 
 One-half cup strawberry juice ; stir in confectioners sug-ar 
 until quite thick ; add two tablespoonfuls sweet cream. Stir in 
 sug-ar until stiff' enoug-h to mould. 
 
 GRAPE CREAMS. 
 One-half cup g-rape juice; stir in confectioners sug-ar until 
 quite thick; add two teaspoonfuls sweet cream. Stir in sug-ar 
 until stiff enoug-h to mould. 
 
 COFFEE CREAMS. 
 
 One-half cup strong- coffee, three tablespoonfuls sweet 
 cream; stir in confectioners sug-ar until stiff enoug-h to mould. 
 
PINEAPPLE CREAMS. 
 Pare and slice pineapple; put in basin with a little sug-ar 
 and water; place basin in pan of boiling- water until juice is 
 extracted; use one-half cup of this syrup with two tablespoon- 
 fuls sweet cream. Stir in confectioners sug^ar until stiff enoug-h 
 to mould. 
 
 WINE CREAMS. 
 
 One-half cup claret wine; stir in confectioners sug-ar until 
 quite thick; add three tablespoonfuls sweet cream. Stir in 
 sug-ar until thick enoug-h to mould. 
 
 Malag-a, Port, Currant or any other wine may be used in 
 the same manner. 
 
 Fi(; CREAMS. 
 Three nice fresh fig's, cooked with a little water and sug-ar 
 until the skin can be rubbed smooth; add three tablespoonfuls 
 sweet cream; stir in confectioners sug"ar until stiff enoug"h to 
 mould. Roll in confectioners sug"ar after bein^ formed. 
 
 PLAIN FRENCH CREAMS. 
 Half cup sweet cream; stir in confectioners sug-ar until 
 stiff enoug-h to mould. Flavor with vanilla, almond, lemon, 
 rose or any desired flavor; leave white or color to suit. 
 
 CREAM DATES. 
 Select perfect dates, split and remove pits. Alake oblong- 
 pieces of any of the foreg-oing- creams, press half of date on 
 each side of cream and mould cream smooth on each side of 
 date. 
 
 WINTERGREEN CREAMS. 
 Make plain French Creams; color pink if desired; flavor 
 with winterg-reen and press into round buttons. 
 
 NUT CREAMS. 
 Make plain French Creams; stir in chopped nuts before 
 sug-ar is all rubbed in; press into sheets, cut in squares or sticks. 
 
PLAIN CHOCOLATE CREAMS. 
 Make plain French Creams; stir in desired quantity g^rated 
 chocolate before sug-ar is all rubbed in. This is nice in squares 
 or sticks, or as walnut creams. 
 
 FIG CREAMS. 
 Select nice layer lig"s, cut in half and split; make oblong 
 pieces of any of the foreg-oing- creams and press lig- around 
 cream the same as with cream dates. 
 
 PEPPERMINT CREAMS. 
 Make plain French Cream; flavor quite strong with pepper- 
 mint, press into round buttons of desired size. 
 
 MAPLE SUGAR CREAMS. 
 Make plain French Cream ; stir in g-rated maple sugar to 
 taste before confectioners sug-ar is all rubbed in. This cream 
 is nice cut in squares, or rolled in balls and walnut meats pressed 
 in sides. 
 
 FRUIT CREAMS. 
 Make plain French Creams ; add dates, tig-s, citron and 
 seeded raisins chopped fine ; mixed in before the sugar is all 
 rubbed in. Make into sheet half inch thick by pressing with 
 hand or rolling" out with rolling- pin. Cut into squares or sticks 
 or mould into any shape, and cover with chocolate, as Choco- 
 late Creams. 
 
 COCOANUT CREAMS. 
 Make plain French Creams ; stir in g-rated cocoanut before 
 sug-ar is all rubbed in. Roll into sheet and cut into squares or 
 sticks or press into round cakes. This cream is prett}' colored 
 pink with cochineal, or brown with g-rated chocolatie. 
 
 WALNUT CREAMS. 
 
 Take plain French Creams or any of the Fruit Creams ; roll 
 in ball nearly one inch in diameter ; press half walnut meat into 
 one or both sides, and lay on plate or waxed paper to harden. 
 
VARIEC^ATED CREAM ROLL. 
 
 Take three or four different colored creams, make into roll 
 six or eig-ht inches long-, with the colors well-mixed. Make 
 sheet of plain chocolate cream one-quarter inch thick, six or 
 eig^ht inches wide to suit leng-th of roll, and about seven inches 
 long- ; roll this entirely around roll already- formed, lay on waxed 
 paper to harden ; turn it occasionally to keep in shape. This 
 is a very handsome candy and will remain soft and creamy for 
 months, so as to slice like cake, "if you can keep it that long." 
 
 CITRON CREAMS. 
 Make ball of vanilla or any of the Fruit Creams, cut very 
 small pieces of citron, press on top of ball; set on plates or 
 waxed paper to harden. 
 
 PECAN OR HICKORYNUT CREAMS. 
 Make balls of vanilla or any of the fruit creams; press pecan 
 or hickorynut meats into one or both sides ball; lay on waxed 
 paper to harden. 
 
 VARIEGATED CREAMS. 
 Take three or four different colored creams ; twist into roll 
 so the colors will be mixed ; form into buttons, squares or cubes, 
 or roll into balls and press walnut meats into sides. Beautiful 
 candies can be made in this way. 
 
 FRENCH CHOCOLATE CREAMS. 
 Use any of the foregfoing- creams ; form into desired shapes ; 
 lay on plate or waxed papers to dry ; melt chocolate by putting- 
 confectioners chocolate in bowl ; place bowl in basin of boiling 
 water until chocolate melts, or set bowl in oven. Be care- 
 ful in either case not to cook the chocolate. When cream is 
 hard enoug^h to handle, place one at a time on a fork and dip in 
 chocolate until entirely covered ; scrape dripping- chocolate off 
 bottom of fork on side of bowl ; slip covered cream onto waxed 
 paper to harden. Orang-e, Peach, Strawberry. Vanilla or Wine 
 Creams are very delicious. 
 
 • 10 • 
 
NEAPOLITAN CREAMS. 
 
 Press plain P\ench Cream into sheet half inch thick, same 
 with pink Cocoanut, Orang-e and plain Chocolate Creams ; lay 
 cocoanut sheet on plain cream, orang-e on cocoanut and choco- 
 late onorang^e, press tog^ether and cut into squares, or as desired. 
 What is cut from edg-es may be rolled into balls, making- beautiful, 
 varieg-ated creams. 
 
 ALMOND CREAMS. 
 Make a ball of French Cream or an}- of the Fruit Creams; 
 press almond into side edgewise leaving- about half of almond 
 out; lay on waxed paper to harden. 
 
 RAISIN CREAMS. 
 Select extra sized raisins, split and remove seeds; make 
 small, oblong- pieces vanilla or Fruit Creams; wrap raisin around 
 cream same as Date Creams. This makes nice dainty candies. 
 
 FILBERT CREAMS. 
 Make ball of vanilla or any of the Fruit Creams; press 
 filbert meat into ball leaving- half nut out; lay on waxed paper 
 to harden. Filberts make one of the prettiest nut candies. 
 
 CREAM BON-BON 
 
 Make a roll one and a quarter inch in diameter and about 
 three inches long-, of two or more colored creams, delicate shades 
 are best. With case knife scrape side of roll just enough to fur 
 it. Cut slice leng-th of roll and nearly quarter inch thick, twist 
 this into open spiral, double ends tog-ether and form into round 
 bon-bon, with furred side on top. Two or three trials and you 
 will succeed; there will be no loss, as you can work it over if 
 not successful first time. No handsomer candies are made than 
 these. 
 
 11 
 
COOKED CANDIES. 
 
 POP CORN BALLS. 
 
 One cup white sug"ar, water enoug^h to dissolve it; boil 
 until S3'rup will thread; put ])op corn in a pan and pour candy 
 over it. Make into balls. 
 
 MOLASSES CANDY. 
 One cup of molasses, one cup of sugar, butter the siz.; of 
 an eg-g-, one tablespoonful vineg^ar; boil, but do not stir, until it 
 hardens when dropped into cold water. When done stir in a 
 teaspoonful of soda; pour into buttered pans; flavor to suit; 
 when cool pull vintil white. 
 
 HOARHOTINU CANDY. 
 
 Boil two ounces dried hoarhound in a pint and a half of 
 water for half an hour; strain and add three and a half pounds 
 sug-ar; boil until hard when dropped in cold water; pouV into 
 greased tins; when cold mark into sticks or squares. 
 
 HICKORYNUT CANDY. 
 
 Two cups sug"ar, half cup water; boil without stirring- 
 until hard. Flavor to taste, then stir in one cup of nuts; pour 
 on buttered plates and cut in squares. 
 
 ICE CREAM CANDY. 
 Three cups of sug-ar, one-half cup of vinegar, cup and a 
 half of water, butter size of walnut. Flavor to taste. Boil 
 until hard; pull white. 
 
 CHOCOLATE CARAMELS. 
 
 Two cups of molasses, one cup of brown sugar, one cup 
 milk, half pound chocolate, butter size of eg^g-; beat all tog-ether; 
 l)oil until hard when dropped into water; turn into g-reased 
 pans. When nearly cold cut into small squares. 
 
 • 12 • 
 
BUTTER SCOTCH. 
 Three pounds coffee sug-ar, one-quarter pound butter; add 
 sufficient water only to dissolve the sug^ar; boil without stirring- 
 until it will easily break when dropped in cold water. When 
 done add one-half teaspoonful cream tartar and flavor to taste; 
 pour into g-reased tins and when partly cold mark oif into 
 small squares. 
 
 FIG CANDY. 
 
 One cup of sug^ar, one-third cup of water. Do not stir 
 while boiling-. Boil to amber color; stir in one-fourth teaspoon- 
 ful cream tartar just before taking from the lire. Wash the 
 fig-s, open and lay in tin plates and pour the candy over them. 
 
 COCOANUT CAKES. 
 
 Two cups sug-ar; half cup water; boil without stirring- un- 
 til crisp when dropped in water; take off fire and beat until it 
 creams; then stir in one g-rated cocoanut and make into thin 
 cakes. 
 
 BOILED FRENCH CREAM CANDY. 
 
 One quart sugar, half pint water; stir well together, then 
 do not stir ag-ain. Boil ten minutes, then beg-in to try by dip- 
 ping- fork into it without stirring-; if last drop hairs, take a 
 teaspoonful and drop into water, and if you can g-ather it be- 
 tween fing-er and thumb in a soft ball it is done. Then pour in 
 shallow dish and let cool. When blood warm beg-in to stir with 
 spoon; as it stiffens take pieces of it and work between your 
 palms like bread doug-h; quicker and harder you work the finer 
 your candy; add flavoring. This is the foundation for all 
 French Creams. This cream can be used for Walnut and 
 French Chocolates or Fruit and Nut Creams by following- 
 directions g-iven for these varieties in Fruit Creams. 
 
 PEPPERMINT DROPS. 
 
 Two cups g-ranulated sugar, one-half cup of water; boil five 
 minutes without stirring-; flavor quite strong- with peppermint; 
 beat until thick. Drop from spoon on well buttered paper. 
 
 • 13 • 
 
FLAX sp:ed candy. 
 
 One pound of sug-ar, three-fourths cup of water, one table- 
 spoonful of glycerine, flax seed to suit the taste. Boil sug-ar, 
 water and g-lycerinc. When nearh' done stir in flax seed; pour 
 into buttered pans to cool. Mark into squares. 
 
 MARSHMELLOWS. 
 
 One half pound white g-um arabic, dissolved in pint of water; 
 add one-half pound powdered sug-ar; place over fire, stir until 
 all is dissolved and of the consistency of honey; gradually add 
 the well beaten whites of four eggs; stir until somewhat thin 
 and does not stick to fingers. Flavor to taste; pour into tin 
 dusted with powdered starch; cut into small squares when cool, 
 and dust with powdered starch. 
 
 14 
 
CAKES. 
 
 We have g-iven space to the following- Cake recipes, know- 
 ing- that they will g-ive perfect satisfaction when used with any 
 of the Icing-s g-iven in this work. 
 
 BLACK AND WHITE CAKE. 
 
 Two coffee cups of sug-ar, three-quarters coffee cup of but- 
 ter, two coffee cups of flour, one coffee cup of milk, one coffee 
 cup of corn starch, two teaspoonfuls baking- powder, to one-third 
 batter. For dark cake add one tablespoonful of molasses, one 
 of vineg-ar, one bowl or cup seeded raisins, spices to make it 
 dark. Bake in three layers, fruit layer in the middle. 
 
 VELVET SPONGE CAKE. 
 
 Two cups of siig-ar, one cup boiling water, two and one-half 
 cups flour, six eg-g-s, one teaspoonful baking- powder. Beat 
 sug-ar and eg-g-s. Then add boiling- water, then flour. Bake 
 in hiyers or squares. 
 
 MOUNTAIN CAKE. 
 
 One cup of butter, two cups of sug-ar, one cup of milk, four 
 cups of flour, three teaspoonfuls of baking- powder, whites of 
 eig-ht eg-g-s. Bake in layers. 
 
 FIG CAKE. 
 
 One cup of butter, two cups of sugar, four cups of flour, one 
 cup of milk, three teaspoonfuls baking- powder, whites of eig-ht 
 eg-g-s. Bake in layers. 
 
 DARK. 
 
 Three-fourths cup of butter, two cups of sug-ar, three and 
 one-half cups of flour, one cup of cold water with one teaspoon- 
 ful soda dissolved in it ; yelks of eig-ht eg-g-s, three cups of rai- 
 sins, chopped fine, one pound of fig-s sliced, one teaspoonful cin- 
 namon, one teaspoonful nutmeg. Bake in layers ; put layers of 
 white then dark. This makes two cakes. 
 
 • 15 • 
 
COCOANUT CAKE. 
 
 Two cups of sug^ar, one cup of butter, one cup of milk, four 
 cups of Hour, six eg^g^s, two teaspoon fuls bakings powder. Bake 
 in hi. vers. 
 
 RAILROAD CAKE. 
 
 One cup of sug-ar, one cup of flour, one tablespoonful butter, 
 four tablespoonfuls milk, two egg's ; beat ten minutes. Bake in 
 three layers. 
 
 COFFEE CAKE. 
 
 One cup strong- coffee, one cup sug^ar, one cup molasses, one 
 cup butter, four cups flour, one eg-g-. Bake in layers. Coffee 
 icing-. 
 
 ALMOND CUSTARD CAKE. 
 
 Two cups of sug-ar, two cups fiour, one-half cup of milk, 
 six tablespoonfuls l)utter, six eg-g-s, one and one-half teaspoon- 
 fuls baking- powder. Bake in layers and put tog-ether with 
 custard. 
 
 THE CUSTARD. 
 
 One cup of milk, four tablespoonfuls of sug-ar, three eg-g-s. 
 One pound almonds chopped line ; mix with custard. Almond 
 cream icin^. 
 
 SPONGE CAKE ROLLS. 
 
 Four eg-g-s, one cup of sugar, one cup of flour, one teaspoon- 
 ful baking powder. Beat eg-g-s and sug-ar tog-ether ; add flour 
 and baking- powder. Bake in tins 6x10. This makes two rolls. 
 Use any of the French Cream Icings in place of Jelly in these 
 rolls and you will not reg-ret it. 
 
 WHIPPED CREAM CAKE. 
 
 Four egg-5, one cup of sug-ar, one cup of flour, one teaspoon- 
 ful baking- powder. Bake in three layers. Whip one pint sweet 
 cream ; sweeten and flavor to suit taste. Spread between layers. 
 Cream icing- on top. 
 
 • 16 • 
 
ANGEL CAKE. 
 
 Whites of eleven eg-g-s beaten stiff, one and one-half cups of 
 granulated sugar sifted four times, one cup flour sifted twice, 
 two teaspoonfuls cream tartar sifted into the flour. Sift flour, 
 sugar and cream tartar together several times, then sift little at 
 a time into beaten eggs, stirring lightly. Bake in a moderate 
 oven over forty minutes. 
 
 HICKORYNUT MACAROONS. 
 
 One cup hickor^mut meats chopped fine, one cup sug'ar, one- 
 half cup flour, one egg. Drop on greased paper and bake. 
 
 DELICATE CAKE. 
 
 One pound of sugar, one pound of flour, one-half pound of 
 butter, whites of fifteen eggs. Rub the butter to a cream, add 
 half the flour; beat the sugar and eggs together, put part of 
 sugar and eggs to flour and butter, then part of flour until all 
 mixed. Flavor to taste. Ice with Cream Frosting. 
 
 KISSES. 
 
 Whites of four eg-gs to half pound powdered sugar whipped 
 stiff; flavor to taste. Place upon greased paper and bake same 
 as Cream Meringoes. AVhen done press two of them together. 
 
 ORANGE CAKE. 
 
 Three cups of sugar, one cup of butter, one-half cup of 
 sour milk, four cups of flour, one grated orange and four eggs; 
 one teaspoonful soda; stir butter and sugar together, add orange 
 and yelks of eggs beaten well, then milk, then flour, last the 
 whites. Squeeze the juice from orange, grate off the yellow 
 rind and do not use the rest of orange. 
 
 CORN CAKE. 
 
 One cup of butter, two cups of sugar, two cups corn starch, 
 six eggs; beat butter and sugar together, add yelks, then corn 
 starch, and last the well beaten whites. Bake in patty tins in 
 moderate oven. 
 
 • 17 • 
 
CUSTARD CAKE. 
 One cup sug-ar, one cup flour, four eg"g"s, one teaspoonful 
 baking- powder; beat sug-ar and eg-g-s tog^ether thoroughly; add 
 flour; bake in three round layers. 
 
 CUSTARD. 
 One cup of milk, one-half cup of sug-ar, one eg-g, one 
 tablespoonful corn starch; wet corn starch with enough milk to 
 work into smooth paste; boil milk; add sug-ar and eg-g-, then 
 corn starch; stir until smooth and thick. Drop in one-half 
 teaspooniul butter, iind when cold flavor to taste; spread be- 
 tween layers; use Fruit Frosting- on top. 
 
 COCOANUT CAKE. 
 
 One pound of cocoanut, one pound of powdered sug-ar, one- 
 quarter pound of flour, whites of six egg-s beaten stifle. Drop 
 on buttered paper and bake in quick oven. 
 
 CREAM CAKE. 
 
 Four cups of flour, three cups of sugar, two cups of butter, 
 one cup of cream, five eg-gs, one teaspoonful soda, dissolve in a 
 little milk. Beat butter and sugar to a cream; add yelks, then 
 cream and the soda, then flour and well beaten whites until all 
 mixed. Flavor with lemon Bake in patty tins in quick oven. 
 
 BLACK CAKE. 
 
 One pound of sugar, one pound of flour, three-fourths of a 
 pound of butter, yelks of twenty eggs, or all of eighteen; two 
 pounds of raisins, two pounds of currants, one pound citron, 
 two teaspoonfuls of cinnam')n, two teaspoonfuls of mace, one 
 teaspoonful cloves, one wine glass of brandy. 
 
 CREAM MERINGOES 
 Whites of four eggs whipped stiff, with one pound of pow- 
 dered sugar; flavor to taste. When very stiff heap in shape of 
 half egg upon greased paper; have them half an inch apart; 
 bake a light brown. When cool spread out the soft inside and 
 fill with whipped cream. 
 
 • 18 - 
 
FRUIT CREAM FROSTING. 
 
 Rest assured if you follow the instructions vou will have a 
 most delicious Frosting. 
 
 These Frosting-s are always right, the making the simplest, 
 and they will remain soft and creamy so as to cut without crack- 
 ing as long as the cake will keep, and so line is the quality and 
 flavor Ihat an ordinary cake is made most delicious by this use. 
 The fruits giving beautiful colors, finest of flavors and the 
 icing remains so creamy as to cut without breaking. 
 
 Cold boilet' milk, with a teaspoonful glvcerine to cup of 
 milk, will answer in place of cream. 
 
 PEACH ICING. 
 Prepare Peach and Cream as for Peach Candy ; stir in con- 
 fectioners sugar until of the consistency to spread nicely with 
 knife or spatula. 
 
 BANANA. 
 
 Prepare Banana and Cream as for Banana Candy. Proceed 
 as with Peach Icing. 
 
 ORANGE. 
 
 Prepare Oranges as for Orange Candy ; stir in confectioners 
 sugar until quite stiff ; add two tablespoonfuls cream ; stir in 
 sugar until stiff enough to spread with knife or spatula. 
 
 PINEAPPLE. 
 Prepare Pineapple and Cream as for Pineapple Candy. Pro- 
 ceed as for Peach Icing. 
 
 GRAPE. 
 
 Half cup grape juice ; stir in confectioners sugar until quite 
 stiff ; add two tablespoonfuls sweet cream, rub in sugar until of 
 consistency to spread. 
 
 • 19 • 
 
CURRANT. 
 
 Half cup currant juice ; and proceed as for Orang-e Icing-. 
 White Currants make White Icing- and Red Currants a very 
 handsome Pink. 
 
 NOTE. 
 
 Jellies of any kind or syrup of preserved or canned fruits 
 can be used the same as fresh fruits. 
 
 WINE ICING. 
 Any desired Wine and Cream prepared as for Wine Candy ; 
 stir in confectioners sugar until of consistenc}' to spread. 
 
 CREAM ICING. 
 Half cup cream ; stir in confectioners sugar until of consis- 
 tencv to spread. Flavor to suit. 
 
 CHOCOLATE. 
 
 Half cup cream, stir in half cup grated chocolate ; rub in 
 confectioners sugar until tliick enough to spread. 
 
 COCOANUT. 
 
 Half cup cream, three-quarters cup grated cocoanut; stir in 
 confectioners sug-ar to proper consis+ency; ice cake, and dust or 
 rub grated cocoanut over cake. 
 
 FRUIT. 
 Proceed as for Cream Icing. Add tine chopped raisins, 
 ligs, etc., before sugar is all stirred in. 
 
 NUT. 
 
 Proceed as for Cream Icing. Add tine chopped nuts before 
 sugar is all stirred in. 
 
 FIG CREAM FROSTING. 
 Prepare tigs and cream as for Fig Cream Candy No. 1. 
 Stir in confectioners sugar until consistency to spread. 
 
 • 20 • 
 
CHOCOLATE CUSTARD. 
 Grate one-third cake sweet chocolate, one-half cup sweet 
 milk, yelk of one eg-g-, one teaspoonful extract vanilla; sweeten 
 to taste; boil until stiff like jelh- when cold spread between 
 la3^ers. 
 
 ICE CREAM FROSTING. 
 Four cups of powdered sugar, one-half pint water; boil 
 until you can take it in your fing-ers when dropped in cold 
 water; then pour over the well beaten whites of four eg-g-s, stir- 
 ring- all the time until a perfect cream; add one-half teaspoon- 
 ful of powdered citric acid and flavor with vanilla, and spread 
 when cold. 
 
 BOILED FROSTINGS. 
 One cup of sug-ar, a little water; boil until brittle when 
 dropped in cold water; stir quickly into the well beaten white 
 of one eg-g; add to this one cup of raisins chopped fine or one 
 cup of hickory nut meats, and place between layers and over 
 the top. 
 
 21 
 
TELEPHONE 3110. 
 
 WALL PAPER AND FRESCO CLEANED 
 
 .^♦-..BY--^- 
 
 The Fuller Garpei Gleaning & Uplioisierino Go. 
 
 v;i 
 
 k" ' '"'^ w 
 
 W. f*.ft>VX^T<J 
 
 
 This Cut represents our Great Kclipse Wall Paper Cleaner. 1 1 is without doubt the finest paper 
 cleaner in the world. We spared neither time nor money to make it the standard of excellence. It is 
 the only cleaner that cleans all kinds of wall paper thoroughly, giving it a newly-papered finish. 
 It does not defect the figures or colors in any paper. It does not soil the carpets while being u«ed. It 
 does not leave any streaks in the paper whatever. 
 
 OUR MOTTO IS GOOD WORK OR NO PAY. 
 
 The Eclipse Wall Paper Cleaner also for sale at all the principal stores. 
 
 If your dealer does not keep it, telephone 3110, or write and 
 
 we will deliver it free ot charge. 
 
 ADDRESS TI16 Fuller Carpet GleanlnQ and Upholstering Go., 
 
 291 AND 293 QUINCY STREET. 
 
SOUPS. 
 
 BEEF SOUP. 
 
 Cut all the lean off the shank, and vyith a little beef suet in 
 the bottom of the kettle, fry it to a nice brown; put in the 
 bones and cover with water; cover the kettle closely; let it 
 cook slowly until the meat drops from the bones; strain 
 through a colander and leave it in the dish during the night, 
 which is the only way to get off all the fat. The day it is 
 wanted for the table, fry as brown as possible a carrot, an 
 onion, and a very small turnip sliced thin. Just before taking 
 up, put in half a teaspoonful of sugar, a blade of mace, six 
 cloves, a dozen kernels of allspice, a small teaspoonful of celery 
 seed. With the vegetables this must cook slowly in the soup 
 an h^ur; then strain again for the table. If you use vermicelli 
 or pearl barley, soak in water. 
 
 MUTTON SOUP. 
 
 Boil a leg of mutton'three hours; season to your taste with 
 salt and pepper, and add one teaspoonful of summer savory; 
 make a batter of one egg, two tablespoons of milk, two table- 
 spoons of flour, all well beaten together; drop this batter into 
 the soup with a spoon and boil for three minutes. 
 
 OYSTER SOUP. 
 
 fake one quart of water; one teacup of butter; one pint of 
 milk; two teaspoons of salt; four crackers rolled fine, and one 
 teaspoon of pepper; bring to full boiling heat as soon as pos- 
 sible, then add one quart of oysters; let the whole come to 
 boiling heat quickly and remove from the fire. 
 
 TOMATO SOUP. 
 
 Boil chicken or beef four hours; then strain; add to the 
 soup one can of tomatoes and boil one hour. This will make 
 four quarts of soup. 
 
 BEAN SOUP. 
 
 One pint beans, four quarts water, small piece fat beef; 
 boil three hours and strain. If too thin add one tablespoon 
 flour. 
 
 • 23 • 
 

 \^\ 
 
 HOLIDAY 
 HROfllNS 
 
 
 In selecting Christmas Gifts, you 
 can find Reliable Gold and Silver 
 Watches at one-half to three-fourths 
 regular dealers prices, with every usual 
 guarantee on quality; with a fine assort- 
 ment of Diamonds, Musical Instru- 
 ments and Jewelry, at corresponding 
 low prices. 
 
 These are Unredeemed Pledges 
 that must be turned into Cash bv the 
 
 OLD AND RELIABLE 
 
 HOME SECURITY CO., 14a on™,, s, 
 
 FINE WATCH REPAIRING A SPECIALTY. 
 
 ESTABLISHED 1850. 
 
 E. DENISON, Pres. 
 
FISH. 
 
 TO BOIL FISH. 
 
 Put a small onion inside your tish and tie it up in a towel, 
 cover it with cold water, salt and a little vinegar, and let it 
 heat to the boiling point; Irom two to three minutes boiling is 
 sufficient for the largest fish, and a small one will not require 
 more than one minute. Fish boiled in this wav is incompar- 
 ably better than when cooked longer. 
 
 A Suggestion. — Boiling salt water is best for salmon as 
 it sets the color. 
 
 BROILED WHITE FISH— FRESH. 
 
 Wash and drain the fish; sprinkle with pepper and lay 
 with the inside down upon the gridiron, and broil over fresh 
 bright coals. When a nice brown, turn for a moment on the 
 other side, then take up and spread with butter. This is a 
 very nice way of broiling all kinds of fish, fresh or salted. A 
 little smoke under the fish adds to its flavor. This may be 
 made by putting two or three cobs under the gridiron. 
 
 CROQUETTES OF FISH. 
 
 Take dressed fish of any kind; separate from the bone, 
 mince it with a little seasoning, an e^^r beaten with a teaspoon 
 of flour and one of milk; roll into balls, brush the outside with 
 egg and dredge well with bread and cracker crumbs, and fry 
 them of a nice color. The bones, head, tail, an onion, an an- 
 covy and a pint of water will make the gravy. 
 
 PANNED OYSTERS. 
 
 Drain the oysters from the liquor; put them in a hot pan 
 or spider; as soon as they begin to curl, add butter, pepper 
 and salt. Serve on toast, or without, if preferred. 
 
 STEWED OVSTERS. 
 
 In all cases, unless shell oysters, wash and drain; mix half 
 a cup of butter and a tablespoon of corn starch; put with the 
 oysters in a porcelain kettle; stir until they boil; add two cuds 
 of cream or milk; salt to taste; do not use the liquor of the 
 oysters in either stewing or escaloping. 
 
PURE POP 60RN! 
 
 Health Office, 
 Cleveland, O., December 12, 1893 
 L. A. Andrews, 239 Viaduct, City: 
 
 Dear Sit. — Enclosed please find copy of Dr. Schneiwind's analysis 
 of red coloring matter and Pop Corn obtained at your factory. You 
 will see by the analysis that the corn, as well as coloring matter, is 
 free from arsenic. Yours respectfully. 
 
 Dr. Geo. F. Leick-, 
 
 Health Officer. 
 
 You will see by the above letter that the goods I am putting in 
 the market are absolutely pure. If, when buying Pop Corn Fritters, 
 Balls or Sugared Corn, you insist upon getting my goods you will know 
 they are free from impurities. 
 
 I am making a specialty of POP CORN, or FAIRY BON-BONS, 
 the finest goods ever made from Pop Corn, made in three flavors. 
 Rose, Vanilla and Maple — very fine for putting in candy bags for Christ- 
 mas Festivals. Special prices given to Sunday Schools and church fairs. 
 
 My Poj) Corn Fritters are the finest goods of the kmd in the 
 market. 
 
 The "Buckeye" brand of Pop Corn for family use, is the best. I 
 use the same corn in these packages that is used in the manufacture of 
 my Fritters. 
 
 My goods are sold by all first-class Grocers and Confectioners. 
 
 L. A. ANDREWS, 
 
 M gr?Q VIADUCT. 
 
 LEADING 
 
 POP CORN 
 
 MANUFACTURER 
 
 IN NOR^I'MERN OMIO. 
 
ESCALOPED OYSTERS. 
 
 Butter the dish (common earthen pie plates are the best 
 cover the bottom of the dish with very hne bread crumbs; add 
 a layer of oysters; season with pepper and salt; alternate the 
 crumbs and oysters until you have three l.iyers; finish with 
 crumbs; cover the top with small pieces of butter; finish 
 around the edge with bread cut into small oblong pieces dip- 
 ped in butter; bake half an hour; unless shell oysters, wash 
 them thoroughlv and strain. 
 
 OYSTER PATTIES. 
 
 Stew the oysters; take the broth and allow the yelk of one 
 egg to every dozen of oysters; turn off the broth and add the 
 eggs; let it come to a boi'; then turn back the oysters and fill 
 the crust. 
 
 DR. G. F. WEBB'S 
 
 CONTROLLED CURRENT, ELECTRO-THERAPEU" 
 
 TIC BODV BATTERY AND APPLIANCES 
 
 FOR HOME TREATMENT. 
 
 TWO year-i prnctlral tri:il proves them suc- 
 cessful in curing; niurf than luDO people sutfering 
 with Sciatica, Nervous debility, Sexual Exhaus- 
 tion, Sterility, Dyspepsia, Deafness, Catarrh, Dia- 
 betis, Sick Headache, Gleet, Painfitl Menses, Pro- 
 lapsus, Impotency, Kheumatism, Constipation, Ir- 
 regularities, eifects of Onanism and many other 
 iiervous and chronic diseases. — A sure cure fr.im 
 elTccts of LaGrippe. — References from editors, 
 lawyers, doctors, ministers, bankers and business 
 men, christian men and women all over the land. 
 A ion PAGE, II.M'STRATED BOOK, describ- 
 ing HOME TREATMENT, sent on receipt of 
 ten cents. 
 
 This is the only controlled, scientific Body- 
 Battery, endorsed by the medical profession, 
 which can be adjusted to all patients and applied 
 to every organ of the body to successfully cure 
 disease. Reliable medical prescriptions and ad- 
 vice for HOME USE with every appliance. No 
 cheap humbug such as has deceived the people 
 for years, but a triumph of medical skill, invented 
 by t)r. G. F. Webb, to meet the requirements of 
 his extensive practice, where patients could not 
 be treated at his office. Every battery guaran- 
 teed. Address in utmost confidence. 
 
 DR. G. F. WEBB, Cleveland, O., Office, 251 Arcade- 
 
TELEPHONE 3110. 
 
 THE 
 
 PULLER 
 
 "VA^^rv^vvNt^w/w^vMyvw 
 
 GflRPET GLEANING and 
 UPHOLSTERING WORKS 
 
 A GOOD RECIPE. 
 
 Call THE FULLER by Telephone jiio, or by mail, and you will receive prompi aitention. 
 
 We clean all grades of Carpets, re-fit and re-lay them, or wash them on short notice. We also 
 
 re-upholster Chairs, Couches, etc. Renovate Hair Mattresses and Feather Beds, or make 
 
 new ones to order. We furnish sidewalk canopies and floor covering for 
 
 parties, weddings, etc. Our prices are low and within the reach of all 
 
 REMEMBER THIS RECIPE: 
 
 The Fuller Carpet Cleaning and Upholstering Works, 
 
 29! AND 293 QUINCY STREET, 
 
 Headquarters for Wall Paper and Fresco Cleaning, John H. Dremann j Co., Props. 
 
POULTRY AND GAME. 
 
 ROAST TURKEY OR CHICKEN. 
 
 Having oicked and drawn the fowls, wash them well in 
 two or three waters; wipe them dry; dredge them with a little 
 flour inside and out, and a little pepper and salt; prepare a 
 dressing of bread and cracker crumbs; till the bodies and crops 
 of the fowls and then bake them from two to three hours; 
 baste them frequently while roasting; stew the giblets in a 
 sauce pan; just before serving, chop the giblets fine; after tak- 
 ing up the chicken and the water in which the giblets were 
 boiled, add the chopped giblets to the gravy of the roast fowl; 
 thicken with a little flour, which has been previously wel with 
 the water; boil up, and serve in a gravy dish. Roast chickens 
 and turkey should be accompanied with celery and jellies. 
 
 BAKED CHICKEN. 
 
 Cut the fowls open and lay them flat in a pan, breaking 
 down the breast and the back bones; dredge with flour and 
 season well with salt and pepper, with bits of butter; put into 
 a very hot oven until done, basting frequently with melted 
 butler; or when half done take out the chicken and finish by 
 broiling it upon a gridiron over bright coals; pour over it 
 melted butter and the juices in the pan in which it was baked. 
 
 FRIED CHICKEN. 
 
 Cut the chicken in pieces, lay it in salt and water, which 
 change several times; roll each piece in flour; fry in very hot 
 lard or butter, season with salt and pepper; fry parsley with 
 them also. Make a gravy of cream seasoned with salt, pepper 
 and a little mace, thickened with a little flour in the pan in 
 which the chickens were fried, pouring off the lard. 
 
 CHICKEN PIE. 
 
 Boil your chickens until they are tender and season 
 highly, line deep pie plates with a rich crust, take the white 
 meat and a little of the dark off from the bones, put into the 
 pic plates, pour the gravy over the chicken, add butler and a 
 little flour, cover with the crust, bake from half to three-quar- 
 ters of an hour. 
 
 • 29 • 
 
Clothes Cleankd and Pkksskd at Rkasonable Rates. 
 
 flUTIGflL 
 
 ^/i. 
 
 
 ^ 
 
 STEfllM 
 
 ey 
 
 ^Ig, ^t«. ^»!. 
 
 ^I? w •?*«• 
 
 LflUNDRY. 
 
 CAPT. C. M. SWART WOOD, Pkopkietok, 
 
 100 RIVER STREET, 
 
 TELEPHONE 2558. 
 
 CLEVELAND, OHIO. 
 
DRESSING FOR CHICKEN OR TURKEY. 
 Chop bread crumbs quite fine,season well with pepper, salt 
 and plenty of butter; moisten with a verv little water, and'add 
 a few oysters with a little of the liquor, if you please. The 
 best authorities say the dressing is the finest when it crumbles 
 as the fowl is cut. 
 
 PHOTOGRAPHS. 
 
 BEST CABINETS 
 
 S1.49 
 
 PER DOZEN. 
 
 IN ADDITION WE GIVE ONE 
 
 LIFE SIZE CRAYON PORTRAIT, 
 FRAMED COMPLETE, 
 
 FREE. 
 
 CAEE FOR PARTICUEARS. 
 
 S.ALUST/G, '^°c°r--°«- 
 
7 HERE is a tragic list of diseases which women alone may suffer 
 from. Men have their physical distresses, but a man is seldom 
 called upon to endure anything so painful, so lingering, and 
 so tenacious as these diseases to which woman is peculiarly subjected, 
 and which are especially terrible, for the reason that most of them affect 
 the mind as well as the body. 
 
 They induce irritability, they destroy ambition, and they injure the 
 memory. Ninety-nine out of a hundred women are afflicted with some 
 of these complaints in a greater or less degree, and so used have they 
 become to pain that they can hardly fancy mortal existence without it. 
 Many of them are women of natural brilliancy, and their possibilities 
 for usefulness would be very great if they were not handicapped by these 
 tormenting troubles. 
 
 Women have a way of taking their complaints too much as a mat- 
 ter of course. They say: "Every woman has some trouble. I sup- 
 pose I ought not to complain." And they thus permit a disease to con- 
 tinue until it absorbs the muscular strength, impoverishes the blood, 
 destroys the beauty, sucks up the mental activity, and leaves the victim 
 a pessimistic, faded inadequate with a hold upon the pity of those 
 about her, but none upon their admiration. 
 
 The expense of calling for the treatment of a physician hinders 
 many women from attending to themselves. They do not wish to be an 
 expense to their husbands or fathers, and conceal the suffering until 
 they are almost beyond help. Many young women hesitate to go to a 
 physician because of false modesty. Many have a foolish idea 
 that they will get better after a little while. This is a mistake. The 
 relaxed muscles, the diseased nervous system and the impoverished 
 blood are not likely to get back to their normal condition without aid. 
 
 VIAVl is the name of a remedy which cures the diseases to which 
 woman is subject. This statement may well be doubted in the light of 
 almost complete failure with ordinary methods. Still, we may be right. 
 Women who have doctored for many years without success say we are. 
 Others never were well until they used VIAVI. Nearly 100,000 women 
 owe their recovery to VIAVL 
 
 Send 2-cent stamp to the office of the VIAVI CO., No. 11 West 
 Ninth Street, Canton, Ohio, for a 40-page Health Book to Mothers 
 and Daughters. A direct talk, however, is more satisfying. Call 
 during the consultation days, Wednesday and Saturday afternoons, and 
 learn what you may expect from this reform method of treatment. 
 
 Every woman bears a great responsibility. She must preserve her 
 own health that she may give a heritage of health to her children. 
 Therefore, let her take her ailments in time. If she does not do so, 
 barrenness, insanity, or a life of terrible physical torment may be her 
 portion. Remember disease is never the will of God. It does not 
 happen. It is caused. Avoid the cause if you can; cure it if you can 
 not. 
 
 (copyrighted.) 
 
MEATS. 
 
 ROAST BEEF. 
 
 Prepare for the oven by dredging lightly with flour, and 
 seasoning with salt and pepper; place in the oven, and baste 
 frequently while roasting. Allow a quarter of an hour for a 
 pound of meat, if you like it rare; longer if you like it well 
 done. Serve with a sauce, made from the drippings in the 
 pan, to which has been added a tablespoon of Harvey or Wor- 
 cestershire sauce, and a tablespoon of tomato catsup. Thicken 
 with browned flour and serve in a gravy boat. 
 
 MEAT FROM SOUP BONES. 
 
 Before thickening the soup or putting in the vegetables, 
 take out a large bowl of the liquor; take the meat from the 
 bones, chop it fine, season with catsup and spices; pour over 
 the liquor, which should be thick enough to jelly when cold; 
 put into moulds and serve cold in slices. 
 
 TO BOIL CORNED BEEF. 
 
 Put the meat in cold water; boil from five to six hours, 
 then take out the bones; wrap it tightly in a towel; put on ice 
 with a weight to press it. 
 
 BOILED TONGUE WITH TOMATO SAUCE. 
 Half boil a tongue, then stewit with a sauce made of a 
 little broth, flour, parsley, one small onion, one small carrot, 
 salt and pepper, and one can of tomatoes cooked and strained. 
 Lay the tongue on a dish and strain the sauce over it. 
 
 BOILED LEG OF MUTTON. 
 
 Boil well in clear water until tender, seasoning the water 
 with salt; serve with egg sauce, and garnish with parsley, 
 sliced lemons, or some sour jelly. 
 
 33 
 
TEETH 
 
 POSITIVELY FILLED AND 
 EXTRACTED PAINLESSLY 
 WITHOUT THE USE OF 
 VITALIZED AIR OR GAS. 
 
 Fir§i -Glass Deniisiru. 
 
 TEETH WITHOUT PLATE 
 
 GOLD CROWNS A SPECIALTY. 
 
 DRWRRRiS, 
 
 797 LORAIN ST., 
 
 CORNER FULTON, TINNERMAN BLOCK. 
 
 PRICES REASONABLE. 
 
SOUR PICKLES. 
 
 TOMATO CATSUP. 
 
 Select good ripe tomatoes, scald and strain through a 
 coarse seive to remove seeds and skins; then add to each gal- 
 lon when cold, four tablespoons of salt, three of ground mus- 
 tard, two of black pepper, one of ground allspice, one-half of 
 cloves, one-half of cayenne pepper, and one pint of white wine 
 or cider vinegar; simmer slowly four hours; bottle and cork 
 tight. 
 
 PICKLED CABBAGE. 
 
 .Select solid heads, slice very fine, put in a jar, then cover 
 with boiling water; when cold drain off the water, and season 
 with grated horse radish, salt, equal parts of black and red 
 pepper, cinnamon and cloves whole; cover with strong vine- 
 gar. This is convenient and always good. 
 
 ^ vuTiicPv -vuttfiout exception 
 
 ^ J ' 
 
 ^ fva.i ' Tic i-no^t bcfiqftt'l'tH.tobot' C-^ 
 
 <x\xb a:ccttc:>t anti.)cptic cii^ait- 
 
 [UU tio ol <x\v\\ biainfcctaut x^zi h'\i>- 
 
 couctcb. cFor ai^vnil'iitatioH- op ii4ipt4-te 
 
 ait, i>evucz- Qcta, foui Cfhoz.'> xw toilet -rooHta, 
 
 ^% (-atrv rootti^, aicfV tooui^, cfuCo, •ftoapitcx-f^, etc. 
 
 12,000 pfaceb 5ivvce ^tazcft, 1892. 
 
 5c>-:. circiifa^j anii fuff tvifox.iM:;tioM appftj to 
 
 CUetall^ l-li^ifc^ g.^ gloo.n 68 155 gt. efo.. gt...t. 
 
FOR A NICE DELICIOUS LUNCH 
 
 USE 
 
 SGHULTE'S 
 
 Boneless Boiled flam. 
 
 Nothing but the very best 
 Sugar Cured Hams used, and 
 carefully Boiled by Steam Pro- 
 cess. 
 
 FOR SALE AT ALL FIRST-CLASS 
 
 MEAT MARKETS AND GROCERIES. 
 
 Special attention given to Balls and Parties. 
 
 PREPARED ONLY AT 
 
 348 PEARL STREET, 
 
 CLEVELAND, OHIO. 
 
PIES. 
 
 LEMON PIE. 
 
 The rind and juice of one lemon, one cup sugar, the yelk 
 of three eggs; mix these well together; two cups of milk, a 
 little salt, one tablespoon corn starch; thicken the milk with 
 the corn starch and let it come to a boil, then stir it into the 
 other ingredients, pour it into a pie plate covered with a good 
 paste and bake it Beat the whites of three eggs to a froth, 
 with a tablespoon of sugar, lay it over the top of the pie and 
 set it again in the oven for a few seconds to brown. 
 
 MINCE MEAT. 
 
 Two pounds of raisins, one of currants, one of suet, two 
 and one-half of sugar, one-quarter of citron, one-eighth of cin- 
 namon, two chopped pippins, three lemons, two nutmegs, wine, 
 brandy and cloves to taste. 
 
 CUSTARD PIE. 
 
 Make a custard of the yelks of three eggs with milk, sea- 
 son to taste; bake it in ordinary crust; put it in a brick oven, 
 that the crust may not be heavy, and as soon as that is heated 
 remove it to a place in the oven of a more moderate heat, 
 that the custard may bake slowly and not curdle; when done, 
 beat the whites to a froth; add sugar and spread over the top, 
 and return to the oven to brown slightly; small pinch of salt 
 added to a custard heightens the flavor; a little soda in the 
 crust prevents it from being heavy. 
 
 MAGIC LANTERNS. SPECTACLES. 
 
 We manufacture both and can not be excelled either in quality of goods 
 or workmanship. Our Chas. H. Wood, Stereopticon is especially fine. An 
 expert lantern in everj' respect. Spectacles and oculist prescription work 
 put up with the utmost care at lowest prices consistent with first-class work. 
 
 FOREST CITY OPTICAL PARLORS. 
 
 A3 ARCADE, C. H. WOOD, Manager. 
 
HEALTH ESSENTIAL TO HAPPINESS. 
 
 ^IIERE is no degree of beauty, intelligence or amiability which 
 can compensate for a diseased body in woman. Indeed, there 
 is no beauty, intelligence or amiability which bad health will 
 not undermine. Neither wealth, position nor opi)ortunity can com- 
 pensate for the absence of health; and the conscientious woman has 
 other reasons than selfish ones, for feeling bad health to be the greatest 
 of misfortunes. She knows that she cannot be ill without casting a 
 shadow over the home that she would, if she could, keep always bright. 
 If she has children, she will not only find herself incapacitated for giving 
 them the mental and moral training they need, but she may not even be 
 able to hold their admiration; and the chances are ten to one that she 
 has given them a hideous heritage of disease. She may well be haunt- 
 ed with the fear that the day will come when they will think of her with 
 contempt, for being willing to bring into the world children who can 
 not escape from the destiny of suffering which her enfeebled constitu- 
 tion bequeathed them. She may well apprehend that the time will come 
 when her husband will weary of coming home to the dim room where 
 the invalid wife is always ailing, and go elsewhere, that he may find the 
 high spirits, the physical vigor, and the entertaining vivacity which he 
 is never able to get in his own home. 
 
 In short, however guiltless a woman may be, she cannot but feel 
 that she, a chronic invalid, is »iaily damaging the lives of those she loves 
 best, and that each day which prolongs her painful and wasted life, is 
 a misfortune rather than a blessing. 
 
 Yet, the time never really comes when a woman with anything to 
 live for, is ready to relinquish life, no matter how acute her physical 
 sufferings or how terrible her mental torment. 
 
 VIAVI is the name of a remedy which cures the diseases to which 
 woman is subject. This statement may well be doubted in light of 
 almost complete failure with ordinary methods. Still, we may be right. 
 Women who have doctored for many years without success, say we are. 
 Others never were well until they used VIAVI. Nearly 100,000 wo- 
 men owe their recovery to VIAVI. 
 
 Send 2 cent stamp to the office of the VIAVI CO., No. 309 "The 
 Nasby," Toledo, Ohio, for 40-page Health Book to Mothers and 
 Daughters. A direct talk, however, is more satisfying. Call during the 
 ofifice hours (i to 6 p. m.) and learn what you may expect from this re- 
 form method of treatment. 
 
 Every woman bears a great responsibility. She must preserve her 
 own health that she may give a heritage of health to her children. 
 Therefore, let her take her ailments in time. If she does not do so, 
 barrenness, insanity, or a life of terrible physical torment may be her 
 portion. Remember, disease is never the will of God. It does not 
 happen. It is caused. Avoid the cause if you can; cure it if you can 
 not. (copyrighted.) 
 
THE SHORT AND POPULAR LINE 
 
 : TIPTOP 
 
 B IE T "w IE] E isr 
 
 CLEVELAND, CANTON, 
 ZANESVILLE';°SOUTH 
 
 i:]v::poie.TJL:NrT. 
 
 C. C. & S. Interchangeable looo Mile Tickets are honored on 
 the foUowinar railroads : 
 
 Alliance and Northern. 
 
 Buffalo and Southwestern Division 
 
 —Erie. 
 Buffalo, Rochester and Pittsburg. 
 Canton and MassiUon Electric 
 
 — Inter-Urban Division. 
 Chautauqua Lake. 
 Chicago and Erie. 
 Cincinnati, Hamilton and Dayton. 
 Cin., Jackson and Mackinaw. 
 Cleveland, Akron and Columbus. 
 Cleveland and Buffalo Transit Co. 
 Cleveland, Canton and Southern. 
 Cleveland, Lorain and Wheeling. 
 Cleveland Transfer Co. 
 Col., Hocking Valley and Toledo. 
 Columbus, Shawnee and Hocking. 
 D. and C. Steam Nav. Co. 
 Find.. Ft. Wavne and Western. 
 
 Ind., Decatur and Western. 
 
 Kanawha and Michigan. 
 
 Lake Erie, Alliance and Southern. 
 
 Louis, New Albany and Chicago. 
 
 New York, Chicago and St. Louis. 
 
 New York, Penn. and Ohio. 
 
 N. Y., L E. & W. R'y Co., Lessee. 
 
 Ohio Southern. 
 
 Pittsburgh, Akron and Western. 
 
 Pittsburg, Shenango & Lake Erie. 
 
 Sandusky and Col. Short Line. 
 
 Toledo, Ann Arbor and No. Mich. 
 
 Toledo, St. Louis and Kan. City. 
 
 Toledo and Ohio Central. 
 
 Toledo and Ohio Central Extens'n. 
 
 Toledo, Col. and Cincinnati. 
 
 Valley. 
 
 Wheeling Bridge and Term'l. 
 
 Wheeling and Lake Erie. 
 
 Other lines will be added as fast as arrangements can be made. 
 
 oisrL"^ ^20.00. 
 
 On sale at all principal stations, or can be had by addressing the 
 Geueral Passenger Agent. 
 
 j. W. WARDWELL, Receiver,' - 
 
 F. R. BRIGGS, General Passenger Agent, 
 
 H. A. KENNEDY, General Superintendent, 
 
 Cleveland, O. 
 
 Cleveland, O. 
 
 Canton, O. 
 
TEL 
 
 
 ,^ PRANKFOPT 
 
 (^levela 
 
 
 H./, L^- 
 
 »^^'^^ ...and. 
 
 T.a-vVU Please. 
 
'sm 
 
 LIBRARY OF CONGRESS 
 
 014 636 200 A