*-l TX The Battle Creek COOK BOOK THIRD FDITIOr PUBLISHED BY THE WOMEN OF THE FIRST CONGREGATIONAL CHURCH BATTLE CREEK, MICHIGAN A-B Gas Ranges equipped with A-B O VEN HEAT CONTROL - Save Gas — Save Time -- Save Work This wonderful device regulates the oven heat for you — prevents over-bak- ing or under-baking; it banishes guess work and makes watching unnecess- ary. Every A-B Oven Heat Control is GUARANTEED FOR S YEARS Descriptive Literature Mailed on Request A-B STOVE COMPANY BATTLE CREEK, MICH. < & COMPANY fe > Dependable Merchandise A MAN'S SHOP OF THE HIGHEST CHARACTER FURNISHINGS, HATS AND COSTUM TAILORING "FOR MEN WHO CARE" SKINNER & TITUS COMPANY 56 West Main Street KLEIN'S Cloaks, Suits and Millinery correct apparel for women ARCADE AT MAIN STREET This Page of Space is Paid for by a Friend of The Women 's Aid Society X COMPLIMENTS OF The BATTLE CREEK SANITARIUM BATTLE CREEK, MICHIGAN CITY ICE & COLD STORAGE CO. Inc. E CREEK, Ml COAL COKE WOOD For real quality and service phone us your next order for fuel. Our seven modern concrete coal pock- ets put us in position to give you the best service in the city which we back up with the highest quality of fuel ob- tainable, coupled with a square deal in every transaction. We make good our slogan. CLARKS COAL COMES CLEAN E. G. CLARK Office cor. Marshall & Beach Sts. Yards Beach St. end of Bennett. Phones Bell 112 Citz. 4280 THE BATTLE CREEK COOK BOOK A COLLECTION OF Well Tested Recipes SELECTED BY THE WOMEN OF THE FIRST CONGREGATIONAL CHURCH BATTLE CREEK, MICH. "He Hath Never Fed of the Dainties that Are Bred in a Book' BATTLE CREEK, MICH. ELLIS PUBLISHING COMPANY 1922 &* 1 £»g» Company IN THE CITY PAYING CITY TAXES WHY NOT TRADE AT HOME? BELL PHONE 328 Only Garbage Co. 4 soups Potato Soup Boil 3 potatoes and put through a colander; mix these with a small piece of melted butter, 1 tablespoon of browned flour, salt, a little onion and a little finely chop- ped parsley. Add the mixture with a few bread crumbs to soup stock already prepared. Improved by adding just before serving, a cup of whipped cream. Mrs. Nellie Hawxhurst. Black Bean Soup One pint black beans boiled soft and put through sieve, being careful not to let any of the skins through. Add this to about 1 quart beef stock and season well. Add either catsup or Chilli sauce. Serve with sliced lemon. The whites of hard boiled eggs, chopped fine, are nice to add to any dark soup. Mrs. Mary McCamly Smith. Bean Soup One pint of beans soaked over night in cold water. In the morning add 2 quarts of water and I teaspoon soda. Boil \ hour in the soda water, then pour off and wash thoroughly in cold water. Boil again in 2 quarts of water to which is added a little butter, pepper and salt and 1 hard boiled egg, chopped fine. Mrs. W. H. Noble. Potato Soup Three large potatoes, \ green pepper cut fine, 3 onions, 1 slice fat salt pork, 3 stalks celery cut fine, parsley. Cook in small amount of water until done. There should SOUPS be no water to drain off. Remove the salt pork. Mash with a potato masher and add 4 cups milk. Reheat and 8erve . Mrs. Ralph W. Harbert. Potato Chowder Six large potatoes, \ pound salt pork, 1 onion, 1 table- spoon butter, 1 tablespoon flour, 1 pint milk or cream; 1 pint water, 1 tablespoon chopped parsley, 1 teaspoon salt, i teaspoon pepper. Dice potatoes and pork; slice onion; fry pork and onion until light brown. Put in kettle layer of potatoes, then onion and pork, sprinkle with salt, pepper and parsley. Repeat until all is used, pour over grease from pan. Add 1 pint water, cover and simmer 20 minutes. Scald milk in boiler and add melted butter and flour browned together, add to pot when potatoes are tender, stir carefully. Season if necessary, serve hot. Mrs. H. C. Hawk. Corn Soup Made either of fresh or canned corn. When fresh, cut from cob, and scrape all that is sweet that remains on cob. To 1 pint of corn add 1 quart hot water, boil 1 hour or longer, and put through colander. Put into saucepan butter the size of small egg, and when thoroughly melted, sprinkle in heaping tablespoon of flour. Cook a moment, stirring constantly. Now add \ corn pulp and when smoothly mixed, add remainder. Season with cayenne pepper, salt and when done, add a scant pint of boiling milk and a cup of cream. All milk can be used, but in such a case, add more butter. Mrs. Mary McCamly Smith. 6 soups Onion Soup Slice 4 large onions very thin, fry in butter. Add 1 quart of well seasoned beef stock, put on top 4 slices toasted bread and sprinkle over 3 tablespoons grated cheese. Mrs. H. C. Hawk. Mushroom Soup One onion cut fine, a little parsley, 2 cups of beef stock; boil together 20 minutes; then strain. Add § can mush- rooms cut in thin slices, and boil 20 minutes. Add 1 cup of milk, 2 tablespoons of flour and 1 tablespoon of butter; stir flour and butter together. Let boil; and when ready to serve, pour in 1 cup whipped cream. This will serve six persons. Mrs. E. C. Hinman. Vegetable Soup Put 3 pounds of soup bone into 3 quarts of water and boil 4 hours. One hour before serving, grate 1 carrot, 1 potato, and chop | head of cabbage very fine. Add \ pint of tomatoes, and salt and pepper to taste. Strain before serving. Mrs. W. H. Norle. Canned Vegetable Soup One-half bu. tomatoes, 18 ears corn cut off the cob, 2 cabbages cut fine, 12 stalks celery, 2 bunches carrots, 4 green peppers, 12 large onions, 1 red pepper. Season with salt and parsley. Put all together and cook \\ hours. Put in sterilized glass jars very hot and seal im- ^£ttttf?ltt & 00 WNS& WRAPS SOUPS I mediately. In the winter combine with soup stock, canned bouillon or bouillon cubes. Mrs. Ralph W. Harbert. Noodle Soup For the noodles, take 1 egg, a little salt, 4 tablespoons of sweet milk, 2 even teaspoons of baking powder, flour to make stiff enough to roll out. Roll thin, and cut in fine strips, adding to any soup stock and cook 20 minutes. Mrs. J. F. Hinman. Oyster Purie One quart of oysters well cooked in the liquor, then strain through a colander. Set the juice aside, and chop the oysters very fine. Make a cream sauce as follows: | cup of butter, and 3 tablespoons of sifted flour; melt in a saucepan, stirring constantly; add to this 1 quart of sweet cream, and let boil one minute; then add the liquor and chopped oysters, salt and pepper; serve on toast. Mrs. N. A. Osgood. Bouillon Five pounds lean beef from lower round, 3 quarts water; let it come to a boil slowly; skim and set back where it will keep at a boiling point 8 or 10 hours. About § hour before taking off, add 6 whole peppers, 3 or 4 cloves, small bay leaf, 1 sprig each of thyme, summer savory, and parsley, half a stalk of celery, small onion, and salt to taste. Strain, and when cold, skim. Put on the fire again, and when hot, put in the white of an egg, slightly beaten, with what egg shells you have, broken S s6ups in a cup of cold water, and a little burnt sugar for color- ing. Strain through a flannel bag. Mrs. Belle H. Ward. Savora Bouillon One half cup diced carrots, 1-3 cup diced turnips, 1-3 cup sliced onions, 1-3 cup chopped celery, 2 tablespoons Savita, 3 quarts cold water. Put the vegetables to cook and let them come slowly to the boiling point. Let boil for one hour or more or until the vegetables are tender and the liquid is reduced to 1 \ quarts. Strain out the vegetables and add the Savita and salt if desired. Clarify the stock as follows: Beat the whites of two eggs slightly, break the shells into small pieces and add with the beaten whites to the cool stock. Place over a hot fire and stir"constantly until the boiling point is reached. Boil 2 minutes and then set on the back of the range andTlet* simmer 20 minutes. Remove the scum and id*. ah »- strain through a double thickness of cheese cloth placed over a fine strainer. It may now be served as a clear bouillon, or it may be served in bouillon cups with a spoonful of whipped cream on top. Superior in flavor to any meat bouillon. Courtesy Battle Creek Food Co. Mock Chicken Soup Three tablespoons rice, 3 cups water, \ cup mushrooms 1 teaspoon Savita, 3 tablespoons butter. Cook the rice one-half hour in the water with the Savita and salt. Cook the mushrooms in a double boiler in the butter, soui^s 9 and add to the above ingredients. And you won't miss the pullet. The Battle Creek Food Co. Cream of Brown Onion Soup Four med. size onions, 3 tablespoons flour, 1 cup water, 3 tablespoons butter, 2 cups milk, l£ teaspoons salt, § tablespoon Savita. Slice the onions and put in a buttered pan. Add a little water and put into the oven covered. When tender, remove the cover, and brown. Rub the browned onions through a colander, add the water and the white sauce, made by adding the hot milk to the butter and slightly browned flour rub- bed together until smooth; cook ten minutes in a double boiler before adding to the onion. Reheat the soup, salt and serve. This makes one quart. Courtesy of The Battle Creek Food Co. Turkey Soup Take the remnants of a roast turkey, break the bones, cover with 2 quarts of cold water and cook slowly 4 or 5 hours. Then remove the bones, strain through a colander and add 1 pint of milk. Beat one egg with 1 teaspoon of salt and stir flour into it until it can be rubbed in the hands into fine pieces like rice. Stir into the soup just before removing from the stove. Miss Anna Etzcorn. FISH AND OYSTERS NO MAN CAN BE WISE ON AN EMPTY STOMACH. Baked Pickerel Carefully clean and wipe the fish, and lay in a dripping- pan, with enough hot water to prevent scorching. Several muffin rings may be used to keep it off the bottom. Bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream to which a few spoons of hot water have been added; stir in 2 large spoons melted butter, heat all by setting cup in boiling water; add the gravy from the dripping-pan, and let it boil once; place the fish in a hot dish, and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in the yolk of an egg quickly, and then a teaspoon of chopped parsley. Mrs. A. S. Parker. To Fry Perch and Other Small Fish Remove the heads and scales, clean and wash the inside wipe dry, sprinkle with salt. Dip in beaten egg, then in cracker crumbs, to which a pinch of salt has been added. Have ready a frying-pan half full of hot lard, drop in the fish, and fry as you would doughnuts. If the lard is hot, they will cook in a few minutes. Garnish with thin slices of lemon. Mrs. E. Ben Fischer. Victrolas and Records at?I$lj€R$ FISH AND OYSTERS 11 Stuffing For Baked Fish Two caps bread crumbs, 1 tablespoon each of onion, olives, capers, pickles and parsley. 1 teaspoon salt and 1 tablespoon melted butter. 2 tablespoons sweet m ilk. Miss Orpha Plaisted. White Fish A La Turbot Steam a fresh white fish until tender. Remove bones, and pick into bits. Make a sauce of 1 pint rich milk, and i cup flour wet with cold water. While still warm, beat in \ cup butter. Put in the bottom of pudding dish a layer of fish, season with salt and pepper, then a layer of the sauce; fill the dish with alternate layers of fish and sauce. Cover with a layer of bread crumbs dotted with butter. Bake \ hour, and serve in the dish in which it is baked. Mrs. Preston Lovell. Turbot A La Creme Boil 4 or 5 pounds of haddock or white fish. Take out all the bones, and shred very fine. Let a quart of milk, \ of an onion, and a piece of parsley come to a boil, then stir in a scant cup of flour, which has been mixed with a cup of cold milk, and the yolks of two eggs. Season with | teaspoon of white pepper, salt, and \ teacup of butter. Butter a pan, and put in first a layer of sauce, then one of fish, finishing with sauce. Sprinkle with bread crumbs, and a light grating of cheese. Bake in a moderate oven 1 hour. Mrs. Maude C. Ward. BATTLE CREEK FRUIT MARKET 116 W. Main St. Phones: Bell 3139; Citizens 3125 12 FISH AND OYSTERS Salmon Turbot Boil 1 quart of fresh milk, taking off the cream for the top dressing. Reserve enough of the cold milk to moisten 10 level tablespoons of flour. When smooth stir into the hot milk until a thick dressing is made. Add 3 heaping tablespoons of butter, salt and pepper to taste. Shred a can of salmon, and place in a dish alternate layers of salmon and dressing, with the dressing on the top. Sprinkle over it a thin layer of cracker "crumbs, dotted with butter and covered with the cream. Bake until a golden brown, and serve immediately. Mrs. Nellie P. Hawxhurst. Fish Chowder Cut 3 lbs. of fresh fish in small pieces, first removing the bones, \ pound of potatoes cut in slices — not too thin — 1 large onion cut fine, § pound salt pork cut in \ inch squares. Put the pork and onion in a pan, and slowly fry to a light brown. Butter a large kettle, and place first a layer of potatoes, next a layer of fish. Then sprinkle on the onion and pork, repeat until all are used, leaving potatoes on top. Barely cover the whole with water. Take 1 quart of boiling milk, to which add 3 oz. of butter after the fish etc. has simmered 10 minutes. Add the hot milk, and let boil without disturbing for 20 minutes. When ready to serve, add a few broken crack- ers. If you wish more soup add more milk. Mrs. E. C. Hinman. Fish Chowder Any kind of fresh fish may be used, those having large flakes being preferred. Cut in pieces over an inch thick, FISH AND OYSTERS 13 and 2 inches square. Place eight good sized slices of salt pork in the bottom of an iron pot, and fry crisp ; remove the pork, leaving the fat. Put in the pot a layer of fish, a layer of split crackers, and some of the pork chopped fine, with black and red pepper, and chopped onions ; then an- other layer of fish, another of crackers, and so on until the pot is full. Cover with water, and stew slowly until the fish is cooked. Remove the fish. Thicken the gravy with rolled crackers or flour; boil, and pour over the chowder. Mrs. A. S. Parker. Katie's Clam Chowder Two quarts of hard-shell clams chopped fine. 1 quart of potatoes cut the size of dice. 1 can of tomatoes, 4 medium onions cut fine, \ of a lb. of salt pork cut fine, \ cup of butter. Salt well. Use fresh red peppers cut fine, if they can be procured, if not use \ teaspoon of cayenne pepper, parsley, and celery chopped fine. Put in a large iron kettle to cook, with a cup of rolled cracker crumbs. To this add 1 quart of boiling water. Let boil slowly 2 hours. Mrs. S. J. Titus. Cod-Fish Pie Take a nice thick piece of cod-fish, soak until the fish will part in flakes, changing the water once; then peel and slice some potatoes. Take a deep dish, rub butter on the sides and bottom, put upon that a layer of fish flakes; alternate with layers of potatoes dotted with occasional lumps of butter and a little pepper till the dish is filled. On the top, place a large piece of butter, and \ cup of 14 FISH AND OYSTERS milk. Bake in a hot oven until cooked through. A thin paste or crust may cover the whole. Mrs. J. F. Hinman. Lobster Chops Heat in a spider a piece of butter the size of an egg, add 2 heaping tablespoons of flour and brown. Add 1 cup of hot sweet cream, then the lobster, having first shredded it. When cool add the well beaten yolks of three eggs, heat again and season. Spread the mixture \ inch thick on a platter. When cool, shape much like lamb-chops. Dip in egg and cracker crumbs and fry in lard. One can of lobster will make 15 to 18 chops. Serve with tomato sauce made as follows: 1 can of tomatoes well cooked. Strain and add a little butter, 2 teaspoons of sugar, and seasoning. Thicken with flour. The chops can be made the day before using. Miss Cora Amrerg. Broiled Oysters Take thin slices of salt pork, and lay on wire frame over coals. Lay an oyster on each piece of pork. Season well. Serve on dry toast. Nice for breakfast or lunch. Mrs. Clelle Humphrey White. Broiled Oysters Grease a fine wire gridiron, and dry fine, large, oysters and place upon it; broil quickly over hot coals. Have ready some pieces of buttered toast upon a hot platter, and lay one or two of the oysters upon each piece; put a bit of butter and a little pepper and salt upon each one, and serve as hot as possible, Mrs. Groesreck, FISH AND OYSTERS 15 Fried Oysters Season the oysters with salt and pepper. Beat 1 egg, add salt and pepper. Have prepared also a dish of crack- ers rolled very fine, and seasoned with salt and pepper. Dip the oysters first in the egg, then in the dry crackers, and fry in hot butter. Mrs. C. M. Leon. Deviled Oysters Drain 2\ dozen nice fat oysters, chop, and drain again. Heat | pint of rich milk. Rub a tablespoon each of butter and flour together, and stir in the milk. When thick, take from the fire, add a tablespoon of chopped parsley, the oyster, yolks of 3 eggs well beaten, a little salt and pepper. Fill deep oyster shells with the mixture, sprinkle with stale bread crumbs, set in a baking pan, put in a very hot oven ten minutes. Serve in the shells; garnish with sliced lemon and parsley. Mrs. Thorp, Detroit. Deviled Oysters Drain 1 pint of oysters, add \ as many cracker crumbs, 2 hard boiled eggs, 1 tablespoon melted butter, salt, pep- per, 2 tablespoons of cream, chop together very fine; fill halves of oyster shells, and bake in moderate oven about 20 minutes. Garnish with lemon and parsley. Mrs. Marie Upton Strong. Little Pigs In Blankets Season large oysters with salt and pepper. Cut fat pork or bacon into thin slices. Wrap an oyster in each / . I H , r. N. J. FREEMAN lfHlF3l Dm? MOrf 8 W. Main St. Bell Phone 1690 Pure Drugs, Medicines, Toilet Articles, Cigars and Soda Water 16 FISH AND OYSTERS slice, and fasten with a little skewer (tooth-picks are the best). Cook just long enough in a frying-pan to crisp the bacon — about two minutes. Place on slices of toast. Do not remove the skewer. Mrs. J. F. Hinman. Creamed Oysters Two quarts of oysters, washed and dried in a towel. 1 cup of milk, thickened to the consistency of cream, salt and pepper, and 1 cup of sweet cream. Pour dressing over oysters after they have steamed until they begin to curl. When nearly ready to serve, dot with lumps of butter. Mrs. W. H. Eldred. Oyster Patties One pint of small oysters, \ pint cream, 1 large tea- spoon of flour. Let the cream come to a boil, mix the flour with a little cold milk, and stir into the boiling cream. Season with salt and pepper while the cream is cooking. Let the oysters heat in their own liquor, skim carefully, and strain off all the liquor. Add the oysters to the cream, and boil once. Fill the pattie shells, and serve. The quantity given will fill 18 shells. Mrs. Thorp, Detroit. MEATS "Man wants but little here below, As beef, veal, mutton, pork, lamb, venison show." Suggestions For Baking Meat or Tame Fowl Do not season, or put water in the dripper for 30 min- utes, after placing in a very hot oven. Then season well, add hot water, and bake slowly, basting often. Meats baked in this manner retain all their juices, instead of being drawn out by steam and salt. Mrs. B. T. Skinner. Yorkshire Pudding TO RE SERVED WITH ROAST MEAT. Four eggs beaten very light, a pinch of salt, 12 heaping tablespoons of flour, 1 pint of milk; beat part of the flour with the eggs, and add the rest of the flour and milk gradually. Bake with the meat three quarters of an hour before the roast is done. May be baked without meat by putting 2 or 3 tablespoons of the drippings from the meat in a pan, and when hot pour in the batter, basting oc- casionally. Cut in squares and serve on the platter with the roast. Beefsteak Smothered in Onions Grease a hot spider with butter or the suet from the meat, and fry the steak until half done; then cover very thickly with sliced onion, season very well with butter, pepper and salt, and put a little water in the spider to prevent burning; cover closely and set where they will 18 MEATS cook more moderately. If not cooking fast enough, turn the meat so the onions will come to the bottom. Serve hot, with the onions on top the steak. Mrs. N. A. Osgood. Sirloin Steak With Oyster Sauce Let your oysters fry a few minutes in butter, pepper, salt, a little flour, and the juice of half a lemon, with enough water to make the quantity of sauce desired. Stir till the oysters are done. Serve with broiled steak. Mrs. S. S. Hulrert. Beef Loaf (Small) One-half pound beef (cut from top of round), put twice through grinder (using fat that is on it) and also small piece of onion. Mix with this about half the bulk of dry bread crumbs (barely moistened). Add 1 tablespoon melted butter, salt and pepper and 1 egg beaten slightly. Mix thoroughly using about \ cup milk. Shape into an oval loaf and bake in buttered pan 1 hour. Baste with 1 tablespoon butter melted in \ cup hot water. Mrs. Wendell L. Smith. Beef Loaf Take 3 pounds of raw beef steak, off the round. Chop very fine. One tablespoon of salt, 1 teaspoon of pepper, 10 tablespoons of rolled crackers, 1 cup of milk (partly cream if possible), \ cup of butter, 2 eggs. Season with sage. Put in a deep narrow tin, pour over it a little water and bake about 1 hour. Miss Carrie McFarland. Meats 10 Meat Loaf One pound chopped veal, 1 pound chopped beef, 1 pound chopped lean fresh pork, 3 large slices bread, soaked in milk (about 1 pint) until soft, 1 egg, 2 table- spoons salt, \ tablespoon pepper. Bake about 2 hours. Sliced tomatoes and onion baked on top much improves this loaf. Mrs. Evan Hubbard. Baked Chops Dip lamb chops in egg and then in bread crumbs. Season well with salt and pepper. Put in a dripper and bake 20 minutes in a hot oven. Mrs. J. M. Ward. Breaded Veal Pound veal cutlets; season with salt and pepper; dip in the white of egg ; roll in fine cracker crumbs ; and fry slowly for half an hour in a very hot spider, with equal quantities of lard and butter. Keep covered closely; turn only once. Mrs. Amalie Burgee. Veal Loaf Three and one-half pounds of veal, free from bone, chopped fine. Add to it 3 well beaten eggs, 1 \ tablespoons of salt, 1 tablespoon of pepper, 4 crackers rolled fine, 3 tablespoons of milk, and a piece of butter the size of an egg. Stir well together, make into the form of a loaf and bake 2 hours, basting frequently. Miss Emma Watts. C(V TTk /%**»<«* The Watchman of Main Street .(dr. UDOma 9 West Main St. 20 MEATS Veal Loaf Three pounds raw veal, and \ pound salt pork, chopped and mixed; 3 soda crackers, 3 eggs, sage, pepper, and salt. Make into a loaf after mixing well together. But- ter the outside well, and sprinkle with crumbs of crackers. Bake about three hours; baste as often as needed. Mrs. Jos. Weeks. Pressed Veal Boil until thoroughly done, 3 pounds of veal and 1 pound of salt pork (with lean and rind removed), salt and pepper to taste, then chop very fine. Dressing. — Use 1 cup of the liquid, butter the size of an egg. Let this come to a boil, and stir in 2 well beaten eggs. Boil 2 minutes, stirring constantly, to keep it smooth. Add more salt and pepper if necessary. Pour over the chopped meat, and mix well. If desired, the juice of | lemon may be added. Place in pan and press. Mrs. Wm. H. Flagg. Calf's Liver Baked Soak a calf's liver in salt water for a few moments. Skewer with bacon and sprinkle with chopped onion. Place in a pan with a little water and butter and bake one hour in a hot oven, basting frequently. Use browned flour for the gravy. Pour gravy over the liver and garnish with parsley. Mrs. John T. Winship. [WEIMANj Coats = Suits = Dresses = Millinery MEATS 21 Lamb Cutlets Crumbed Season French chops with salt and pepper; dip in melted butter, and roll in fine bread crumbs. Broil over a moderate fire. Serve with potato balls heaped in center of dish. Garnish with parsley. Mrs. Reed Stuart. Sweet-Breads Slowly soak in strong salt water until the blood sepa- rates from the meat. Place in boiling water to blanche and harden. After which draw off the thin outer casing, remove any little pipes that may adhear, and cut into strips. Lay on ice until ready to use, and then dip in egg, and roll in bread crumbs. Salt, pepper, and fry slowly in butter. They burn easily. Mrs. John T. Winship. Pressed Tongue Cover a large beef tongue with cold water. Put on the stove, and let simmer 4 hours. Take up and cool. Boil the liquor until reduced to a pint. Chop tongue in small pieces, and add to it 1 teaspoon of salt, a small pinch of cayenne pepper, § spoon of ground cinnamon, allspice, and white pepper, | teaspoon of ground cloves and ground mace. Mix well, and press in square tin. Pour over this the boiling liquid, with 3 tablespoons of vinegar added. Set away for 10 hours. Slice thin when served. Mrs. Geo. E. Howes. French Tongue Put in a kettle 1 fresh tongue, 1| pounds of beef, 1 dozen cloves, 1 dozen allspice, 1 dozen pepper-corns, and 22 MEATS boil until the tongue is ready to skim. Take the tongue out, and strain the stock, then return the tongue, and let it simmer until very tender, and there is left about 1 pint of stock. Thicken this with browned flour, and add 5 or 6 pickles, chopped fine, and one wine-glass of currant jelly. Pour over tongue, which is placed on a platter and garnish with sliced lemon. The tongue should cook nearly 1| days, until very dark. Mrs. Belle H. Ward. Meat Souffle A good way to use scraps of cold beef, ham or fowl, which have been boiled, fried or roasted. Make 1 cup of cream sauce as follows: 1 cup of milk, 1 tablespoon of butter, 1 teaspoon flour, salt and pepper. Melt butter and flour together, then slowly stir in the milk. Season with 1 teaspoon of chopped parsley, or celery tops and a little chopped onion. Stir into this sauce 1 cup of chopped meat or fowl; when well mixed, add the beaten yolks of 2 eggs. Cook one minute and set away to cool; then stir in the beaten whites. Bake in a buttered pud- ding dish 20 minutes. Pot-Pie Dumpling One cup of flour, 1 heaping teaspoon of baking powder and a little salt. Mix with water as stiff as can be stirred and drop into the kettle with a spoon. Boil 20 minutes without removing cover. Miss Anna Etzcorn. Roast Veal Put into small frying pan 1 tablespoon butter, and fry a finely chopped onion. Rub veal with teaspoon MEATS 23 ginger and sear in pan with onions, add a little salt and tablespoon flour. Place hot in roasting pan, pour over dressing. When done make gravy by pouring water into pan and thicken with flour. Can add to abo\e, cooked rice § hour before meat is done, and baste with juices of meat or use cooked macaroni, drained and place round meat in platter. Have ready tomato sauce and grated cheese, pour over and place in oven 3 or 4 minutes and serve. Chili sauce can be used in place of tomato sauce. Miss Orpha Plaisted. Larded Fillet of Beef Dredge well with salt, pepper and flour, and put without water in a small pan. Bake in hot oven 30 minutes for four pounds, which will serve twelve people. Serve with mushroom, Hollandaise or tomato sauce. Brown Mushroom Sauce: One can French mush- rooms, 2 cups stock, 2 tablespoons flour, 4 tablespoons of butter, salt and pepper. Melt the butter. Add the flour and stir until a dark brown. Gradually add the stock. When this boils add the mushroom liquor. Season and simmer 20 minutes. Skim off grease. Add mushrooms and simmer 5 minutes. Too much cooking toughens mushrooms. Mrs. Nellie P. Hawxhurst Breaded Veal One slice of veal, cut 1 inch thick, 1 egg, bread crumbs, milk, onion, green pepper. Mix the egg with one table- s, Stationery and School Supplies ■ Fishers 24 MEATS spoon milk, salt and pepper. Dip veal first in the egg and then in the bread crumbs. Brown well in a frying pan. Put in a baking dish. Cover with milk. Add a little onion and green pepper. Bake one hour in a slow oven. Mrs. Balph W. Harbert. Smothered Veal Order round of veal, about 2 inches thick. Cut in chunks for serving each person. Boll in flour and season with salt and pepper. Brown quickly in frying pan, using part butter and part lard, remove from pan when brown. Put in covered baking dish, sprinkle well with flour, and fill dish with hot water nearly covering the meat. Bake in moderate oven until tender, about \\ hours. 4 pounds will serve ten to twelve people. Serve with gravy left in bake dish. Mrs. B. F. Hoffmaster. Meat Loaf Two pounds fresh pork (shoulder) and 1 pound smoked ham put through grinder; 1 cup milk, 2 cups crumbs, 2 eggs, little pepper (no salt as ham is salty). Place in pan, then pour over it a small can tomato soup and bake an hour or little longer. Mrs. C. P. Baker. Baked Ham Take 6 or 7 pounds of ham, put about 1 dozen cloves in it. Make a stiff dough of flour and water, sufficient after rolling out to cover the ham all over. Put ham in baker with a little water and bake 4 hours slowly. Mrs. Arthur Green. MEATS 25 Ham Slice of ham cat one inch thick. Rub each side with dry mustard and quite a little brown sugar. Place in dripping pan and baste with two tablespoons of vinegar and two of water. Bake 40 minutes in slow oven. Serve with gravy poured over, not thickened. Mrs. Bertha Bush Minahan, Green Bay, Wis. Ham In Olive Sauce Take 2 cups of cold boiled ham cut in quarter inch pieces. Brown 2 tablespoons butter and 3 tablespoons flour. Add 1| cups stock or water, 2 small onions cut very fine; \ green pepper sliced thin, salt and pepper. Cook until thick. Add ham and \ cup pimento olives sliced. Mrs. Ralph W. Harbert. A Substitute For Meat Protose Steak With Onions One pound Protose, 1 c. grated onion, 1 tablespoon melted butter, 1 teaspoon salt, 1 cup brown sauce, \ cup water. Remove the protose from the can, cut in half lengthwise, and make six or eight slices of each half, Arrange these on the bottom of a buttered pan. Mix the melted butter and salt with the grated onion. On top of each slice of Protose put a spoonful of the grated onion. Dilute the brown sauce with the water and pour around the Protose, taking care not to disturb the onions. Place in the oven and bake slowly 45 minutes to one hour, or until the onions are perfectly tender. Courtesy The Battle Creek Food Co. SAUCES FOR MEATS Brown Sauce One-quarter cup flour, I cup butter, 1-3 cup strong cereal coffee, § cup strained tomatoes or 2 tablespoons condensed tomato, \\ cups water, \ teaspoon salt, 2 teaspoons Savita. Rub the flour and butter together. Heat the liquids but not to the boiling point. Add salt and strained tomato. Pour the hot liquids over the flour and butter, stirring meanwhile. Add Savita and let boil five minutes. Courtesy The Battle Creek Food Co. Horse Radish Sauce to Serve With Ham One tablespoon butter. Melt and add 1 tablespoon of flour, 1 cup milk. Cook until thick in double boiler. Add \ bottle grated horse radish, \ teaspoon salt, 1 teaspoon sugar. Mrs. T. H. Morgan. Hollandaise Sauce One-half cup butter creamed, add 4 egg yolks, one by one, cook in double boiler, add \\ tablespoons lemon juice, \ teaspoon salt, dash cayenne, 1 cup boiling water. Stir and cook until creamy and smooth. HAWLEY & FAY The Cliff Street Grocery PHONE 875 - - 274 CLIFF ST, SAUCES FOR MEATS 27 Mint Sauce Two teaspoons fresh mint chopped, 1 cup boiling water, 4 tablespoons sugar, 2 teaspoons vinegar. Pour water over mint, add sugar and vinegar, boil, then cool and serve. Creole Dressing Yolks of two hard boiled eggs, \ teaspoon red pepper, 1 teaspoon black pepper, 1 teaspoon salt, \ cup powdered sugar, I cup oil, \ cup vinegar, 1 chopped onion. Pre- pare two or three hours before serving. Serve with steak or other meats. Mrs. John T. Winship. POULTRY AND GAME "And when the pie was opened, The birds began to sing; And is not this a dainty dish To set before the king?" Broiled Spring Chicken Cut up chicken and crush bones to make the pieces lie flat. Broil over a clear fire about two hours before serv- ing. Season with butter, salt, and pepper. Pack in an oatmeal boiler, sprinkle in a tablespoon of Worchester- shire sauce, cover closely, and cook till time to serve. This renders the fowl perfectly well done, and is delicious. An ordinary steamer can be used, provided the chicken is put into a covered dish so the steam cannot touch it. Mrs. Emma G. Harbeck. Broiled or Smothered Chicken Cut chicken in quarters. Lay in a dripping pan. Sprinkle with salt; pepper well; dredge with flour; put small bits of butter over all, allowing pieces the size of an egg to each chicken. Cover close with another pan. Bake 40 minutes, then remove pan, and bake with brisk fire until brown. Mrs. Howard Kingman. Broiled Birds Place the birds (cut open) on a hot broiler, and season with salt and pepper. Have prepared a dish of hot water, butter, salt, and pepper; and when the birds begin to Poultry and game 29 brown, dip them in it, and place again over the fire. Re- peat the process until the birds seem thoroughly cooked, which will require 20 minutes or \ hour. Thicken the dish of hot water, pepper, and salt, with flour, and pour over the game. Mrs. C. M. Leon. Fried Spring Chicken Joint up the chickens, and throw into salt and water; let stand a few minutes, rinse, and dry in a cloth like oysters. Put considerable lard in a frying pan until very hot; roll the chicken in flour, pepper, and salt mixed together; put in frying pan, and cover close; turn often and all ways. Be careful the lard does not cook out. Gravy. — Put to the lard a very little water and £ cup of cream. When it boils, thicken with flour wet with cold milk. Miss Olivia S. Hinman. Sauce for Fried Chicken One-half teacup of butter, juice of \ a lemon, yolks of 2 eggs, a little cayenne pepper, \ cup of boiling water, \ teaspoon of salt. Beat butter to a cream, add yolks one at a time, the lemon juice, pepper, and salt. Place the bowl with the mixture in a saucepan of boiling water, beat with an egg-beater until sauce begins to thicken, and add the boiling water, beating all the time. When like a soft custard, it is done. Serve in gravy dish, or put around the chicken on platter. Mrs. F. P. Boughton. MRS. CONNER, China Decorator FIRING & LESSONS PARTY NOVELTIES PHONE 1418 F-2 30 POULTRY AND GAME Chicken Pie Crust. — One quart of sifted flour, three teaspoons of baking powder, 1 cup of lard, salt, and milk to make a stiff dough. Roll, and line a pan with the paste. Boil a fowl until tender, pick the meat from the bones: seas- on to taste; pour in the pan and cover with a top crust; bake in a slow oven f of an hour. Mrs. 0. B. Green Chicken in Jelly For each pound of chicken allow a pint of water. When boiling, skim; simmer gently until meat is very tender. Take out chicken, skin, and take all of the flesh from the bones. Put bones in liquor, and boil until water is reduced one-half. Strain, and set away to cool. Next morning skim off fat. Turn jelly into clean sauce- pan, removing sediment, and to each quart of jelly add \ package of Knox gelatine (which has been soaked an hour in half a cup of cold water), an onion, a stalk of celery, 12 peppercorns, a small piece of mace, 4 cloves, pepper and salt, and the white of one egg. Let it boil, then set back where it will simmer 20 minutes. Strain the jelly through a napkin. In a 3 pint mould put a layer of jelly about f of an inch deep, and set in ice water to harden. Have the chicken cut in long thin strips, and season well with salt and pepper. When jelly in mould is hard, lay in chicken, and cover with the liquid jelly which must be cool, but not hard. Put away to harden. When ready to serve, dip the mould into warm water, and turn into the center of a flat dish. Gar- nish with parsley, and if you choose, with mayonnaise sauce. Mrs. A. T. Penniman. POULTRY AND GAME 31 Scalloped Chicken One cooked chicken, 1 cup of gravy, 1 tablespoon of butter, 1 egg well beaten, 1 cup of bread crumbs or rolled crackers, salt and pepper. Rid the chicken of skin and bones; cut or chop into pieces, thicken the gravy, and stir until the chicken boils; take it off and add the egg; cover the bottom of the dish with crumbs; pour the gravy and chopped chicken in; cover with crumbs and pieces of butter. Warm over in a quick oven. Mrs. H. R. Williams. Chicken Souffle One pint of cooked chicken finely chopped, 1 pint of cream sauce, 4 eggs, salt and pepper. Stir the chicken and seasoning into the boiling sauce, cook two minutes, add the yolks of the eggs well beaten, and set away to cool; when cold, add the whites well beaten, turn into a buttered dish, and bake \ hour. Serve hot. Can use veal or beef. Cream Sauce for SouFFLE.—One cup of milk, 2 table- spoons of butter,, salt, and pepper. Put butter in small fryingpan. When hot, but not brown, add 2 table- spoons flour; stir until smooth; then gradually add the milk. Let it come to a boil. Use cream instead of milk if you have it. Mrs. T. M. Flower. Creamed Chicken One chicken of 4^ pounds or 2 of 6 pounds, 4 sweet- breads, and 1 can of mushrooms. Roil chicken and sweet- breads and when cold, cut up as for salad. In a sauce- pan, put 4 coffee cups or 1 quart cream; in another, 4 32 POULTRY AND GAME large tablespoons butter, and 5 even ones of flour; stir until melted, then pour on the hot cream, stirring until it thickens. Flavor with a small half of a grated onion, and a very little grated nutmeg; season highly with black and red pepper. Put chicken and ingredients, together with sweet-breads and mushrooms (which if large should be cut in 4 pieces), in a baking dish, cover with bread crumbs and pieces of butter, and bake 20 minutes. It can be made without sweet-breads by using more chicken, but is not as good. Serves sixteen persons. Mrs. Belle H. Ward, Evanston, III. Chop Suey Saute in a tablespoon of shortening for five minutes in the order named below, then skim into a kettle: 1 chopped onion, the meat of a chicken cut in small pieces, 1 can mushrooms, 1 cup celery cut quite fine. Rinse spider with a little hot water, and add to the kettle and cook two or three hours. Season with salt and pepper. Just before serving add 1 tablespoon kitchen bouquet. Serve with boiled rice. Mrs. C. A. Squier. Chicken A La King One chicken cut up fine, 3 hard boiled eggs, 4 green peppers, 2 pimentos, 1 can mushrooms, | teaspoon paprika, \ teaspoon salt, £ teaspoon pepper, 2 table- KEAGLE SHOE REPAIR 97 Calhoun St. Phone 1637J POULTRY AND GAME 33 spoons melted butter, 3 tablespoons flour, 1 pint milk, 1 pint cream. Make cream sauce of milk, cream, butter and flour add cooked chicken, and other ingredients and cook in double cooker. Mrs. J. N. Decker. Chicken Mousse Cook a chicken and run through food chopper or grinder. Dissolve 1 level tablespoon of Knox gelatine in | cup of the chicken broth. Beat the yolks of 3 eggs. Into them pour slowly 1 cup of hot broth and cook in double cooker until thick. Put this with the gelatine and beat until gelatine is dissolved. Add this to the chicken and when cold fold in one pint of whipped cream. Put into mould to set. Serve on lettuce with salad dressing or as pressed chicken. Mrs. J. N. Decker. VEGETABLES "Take the goods the gods provide thee I" Real Boston Baked Beans Two cups beans, soak over night. Boil in fresh water until skins separate. Place in deep earthenware pot and add 1 level teaspoon ful of powdered mustard, a pinch of soda and 2 tablespoons of New Orleans mo- lasses. Put one whole onion in the center of the beans and \ to f pound of lean salt pork on top of the beans with rinds up to brown with the beans. Bake 8 hours in a slow oven. When done skim off the top beans and serve hot with brown bread and dill pickles on Saturday night. Carleton Brooks Miller. Baked Potatoes Pare and slice \ dozen potatoes about \ inch thick. Grease a small dripper with butter, leaving a little in the tin. Salt, pepper, and butter the slices of potatoes. Put in the tin and bake. Salt, pepper, and butter again. Put in a covered tureen, and serve. Mrs. N. A. Osgood. Sweet Potatoes Boil with the skins on. When done, remove the skins; mash, add butter, salt, and milk, the same as for white potatoes. Put in baking dish, and bake to a light brown. Mrs, Edward C. Hinman. VEGETABLES 35 Sweet Potatoes Steam the potatoes until nearly done; take out; peel them; place them in a dripping pan. with a small lump of butter on each; put in the oven to brown. Mrs. S. 0. Bush. Sweet Potatoes Select small sweet potatoes, and scrape well. Roll in flour and sugar, and bake slowly in a pan with melted butter, turning frequently. They will scrape more readily if allowed to soak in water an hour or more. Mrs. John T. Winship. Sweet Potatoes With Mar shm allows. Boil sweet potatoes with jackets on, peel, mash, and add top milk, a little sugar, butter and if desired black walnut meats. Put in baking dish, cover with mash- mallows and let brown in the oven. Mrs. Wendell L. Smith. Sweet Potatoes With Almonds Mash sufficient sweet potatoes for six persons. Add 1 cup sweet cream and salt and pepper. Put in baking dish and cover with a very thick layer of chopped almonds. Bake until brown and crisp. Mrs. C. G. Wencke. Potatoes Anna Peel and slice potatoes into baking dish with a little salt, pepper, flour and butter between layers (onions if desired). Barely cover with water and let bake in a slow oven about an hour. Mrs. Wendell L. Smith. 36 VEGETABLES Potato Souffle Take large smooth potatoes, \ cup of boiling milk, 1 tablespoon of butter, the whites of 4 eggs. Salt and pepper to taste. In washing potatoes, be careful not to break the skin. Bake them 45 minutes; take from the oven, and cut in halves lengthwise; scoop with a spoon, and put in a hot bowl. Mash light and fine: add the butter, milk, and \ the whites of the eggs. Fill the skins with the mixture, cover with remaining white of eggs, and brown in the oven. Mrs. Maude C. Ward. Parsley Dressing for Potatoes Seven melted teaspoons butter, 1 teaspoon lemon juice, 1 teaspoon minced parsley, \ spoon salt. Pour over diced, ball or new potatoes. Saratoga Potatoes Peel potatoes, and slice them thin on a slicer. Let stand for several hours in cold water. Drain well, and dry on a towel. Fry a few at a time in boiling lard until crisp. Take out, drain on a cloth, and salt. Mrs. Carrie Leon. Baked Tomatoes Take round, firm tomatoes, cut a hole in the top of each and scoop out the inside. Chop an onion, and put to sim- mer in a little butter. When slightly colored, add 1 cup of bread crumbs previously wet in water, chopped parsley, salt and pepper. Mix well together; fill the inside of the M1DT MOD PICTURES & FRAMES ALL KINDS OF GIFT NOVELTIES AKI JllVr 17 NORTH McCAMLY PHONE 1418 VEGETABLES 37 tomatoes; sprinkle the tops with bread crumbs, and a little melted butter; bake slowly to a light brown, and thoroughly. Mrs. Edward C. Hinman Baked Tomatoes Cut a good slice from the blossom end of tomatoes. Cut across in two or three places deep enough to hold a large tablespoon of mixed and chopped green pepper, onion and parsley. Bake in moderate oven for an hour, with piece of butter and salt on top. Have slices of toast ready to put tomatoes on. Add pieces of butter and cream to the liquor left in pan, thicken with flour, and pour this cream sauce over tomatoes. Mrs. Nellie P. Hawxhurst. Scalloped Tomatoes Scald and peel ripe tomatoes; cut into slices, and re- move seeds. Butter an earthen baking dish, put in a layer of bread crumbs, sprinkling with pepper and salt, then a layer of sliced tomatoes, and a few bits of butter. Alternate these, until dish is full, the top being bread crumbs. Bake § hour in hot oven. Mrs. Nellie Hawxhurst. Delmonico Tomatoes Pare the tomatoes and cut out the center; fill the opening with grated bread crumbs, seasoned with butter, salt, and pepper, a little onion if desired. Bake until done. Mrs. C. A. Earle. Fried Tomatoes Remove the stem from tomatoes; do not peel; cut slices \ inches thick; pepper and salt both sides, laying 38 VEGETABLES in single slices on a plate. Let stand 1 or 2 hours. The salt hardens. Dip in egg and cracker, or flour them, and fry in butter or lard. Make a gravy of the juice that is left, with the egg, a little salt and water, and pour over them. For breakfast, slice at night. Mrs. Clelle Humphrey White Scalloped Corn One cup canned corn, 1 green pepper, \ an onion, 1 teaspoon salt, \ cup milk, \ cup dry bread broken in small pieces, \ cup cracker crumbs ,2 tablespoons butter, 2 tablespoons flour, \ teaspoon paprika, 1 egg yolk. Wipe pepper and cut in small strips. Cook pepper, onion and butter 5 minutes, stirring constantly. Add flour mixed with seasoning. Stir until well blended. Gradually pour on milk. Bring to boiling point, add corn, egg yolk and bread. Turn into baking dish, cover with cracker crumbs and bake in moderate oven until firm and brown on top. Miss Margaret Ritchie. Scalloped Cauliflower Take off the green leaves, and soak in salt and water 1 or 2 hours. Boil 1 hour in salt water, drain, and break apart. Put a layer of cauliflower in a baking dish, moisten it with cream sauce, and sprinkle in a little grated cheese, another layer of cauliflower, etc., until all is used. There should be 2 tablespoons of grated cheese and 1 pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese, and dot with bits of butter. Bake \ hour in moderate oven. Sauce. — One cup of milk, 1 teaspoon of flour, 1 table- Vegetables 39 Spoon of butter. Melt the butter, then add the flour. Stir until smooth; gradually add the milk. Let boil once. Season with salt and pepper. Mrs. Nellie Hawxhurst. Scalloped Cabbage Boil a firm, white cabbage until tender in salted water. When cold, chop, rejecting the coarser portions. Beat 3 eggs thoroughly, adding 1 pint of sweet cream or rich milk. Put the chopped cabbage into a pudding dish, seasoning to taste with salt, white pepper, and bits of butter. Pour over it the milk and eggs, and cover the top with rolled crackers moistened with milk and dotted with bits of butter. Bake for \ hour, closely covered, removing the cover for | hour to brown. Serve in baking dish. Mrs. Preston Lovell. Cabbage Dressing for Hot Slaw Beat the yolks of 2 eggs, \ scant cup of sugar, \ cup of vinegar, butter the size of an egg, § teaspoon of salt and pepper. Put the mixture into a saucepan and stir until it boils, then stir in 1 cup of cream and let it boil once more. Pour over the cabbage while hot. Mrs. G. C. Sterling. Cabbage With Apples Take rather a small cabbage, cut out the center, and stuff with apple, quartered, tie in a cloth and boil until tender. Place in dish and turn over it the sauce given in Mrs. Sterling's Hot Slaw. Mrs. S. 0. Bush. SCALP & FACIAL Electrical Treatments. SHAMPOOING & MANICURING 75 West Main Street. ffTU* '3fTv^;+~ ■ vWWvl I Ml I Permanent Rair HJavina 304 Ward Bldg. Marcel Waving 108 DESSERTS AND CREAMS Ice Box Pudding Melt 2 squares of chocolate, stir in very slowly h cup of sugar till melted. Remove from fire, add very slowly i cup cold water. When cold stir in beaten yolks of 4 eggs. Then cream J cup of butter and 1 cup powdered sugar, add to above. Fold in beaten whites of eggs. Line cake pan with oiled paper, spread with layer of lady fingers, then add layer of mixture, another of cake and mixture, and lastly a layer of cake on top. Cover with oil paper. Put in ice box for 24 hours. Put on platter and serve with whipped cream. Use 3 doz. small or 2 doz. large lady-fingers. Miss Myrtle C. Ellis. In the above recipe, Mrs. Margaret Ward Wahl cooks the chocolate, granulated sugar and water in double boiler until smooth. Adds slowly the beaten egg yolks. Cooks until thick, stirring constantly. When cool adds to creamed butter and sugar. Chocolate Blanc Mange One package of Knox gelatine, 4 tablespoons of sugar, 1 square (oz.) of Baker's Chocolate, 3 pints of milk. Soak gelatine for 2 hours in the milk, then put in a double boiler. Scrape the chocolate fine, and put in a small pan with 2 spoons of sugar and 2 of boiling water. Stir over a hot fire until smooth and glossy. Then stir in the milk, add the remainder of the sugar, and strain DESSERTS AND CREAMS 109 into moulds. Flavor with vanilla. Let stand at least 8 hours, or over night. Serve with whipped cream. Mrs. E. C. Hinman. Orange Molded Dessert Juice of 2 oranges, sweeten to taste, add \ cup of water, \ package of Knox gelatine, thoroughly dissolved. Strain into a pint mould and let it harden. Whip \ pint of cream stiff. Sweeten and flavor a little and place on top of jelly. Cover and pack in ice and salt for three or four hours. Mrs. Bertha Bush Minahan, Green Bay, Wis. Apricot Bavarian Cream One quart can apricots put through a sieve, \ cup sugar, juice 1 lemon, 2 tablespoons Knox gelatine, \ cap cold water. Put gelatine in cold water and set in hot water until dissolved. Put fruit, sugar, and gelatine together. Let it stand until it begins to set. Whip \ pint of cream, add to mixture and mould. Mrs. John T. Winship. Almond Custard Blanch 3 oz. of almonds and pound the meats to a smooth paste in a mortar. Mix with a little cream and add the beaten yolks of 4 eggs, and 1 cup of sugar. Add 1 pint of hot cream and stir thoroughly. Put into cups or a baking dish and bake slowly in a pan of hot water. Compliments of EISENHOOD BROS. 110 DESSERTS AND CREAMS When cold put whipped cream on top and stick a few almonds in the cream. Caramel Custard Melt | cup of sugar and brown it, add 2 tablespoons of water and 1 quart of hot milk, 6 eggs, \ teaspoon of salt, and 1 teaspoon of vanilla. Strain into a buttered mould, bake slowly \ hour. Sauce. — Melt and brown one cup of sugar, add 1 cup of hot water, and simmer ten minutes. Mrs. J. F. Gould. Steamed Custard One quart milk, 4 eggs, f cup sugar, pinch of salt. Steam in steamer 10 minutes with nutnmeg on top. Will fill six cups. Mrs. Julia E. Hinman. Orange Fluff Soak 1-3 box of Knox gelatine in 1-3 cup of water. After it is dissolved, double the quantity with boiling water, then add a cup of granulated sugar, and juice of 1 lemon and 1 orange, and the whites of 4 eggs, beaten thoroughly, and 1 cup of orange picked fine. Stir all together, and cool till nearly ready to jelly; then pour into the mould where you have previously arranged sections of oranges in fancy besigns. Mrs. D. C. Simons. Orange Float One quart of water, juice and pulp of 2 lemons, 1 coffee cup of sugar. When boiling, add 4 tablespoons of corn DESSERTS AND CREAMS 111 starch mixed in cold water. Let it boil 15 minutes, stir- ring constantly. When cool, pour it over 6, 8, or 10 oranges, cut up and sugared. Spread with frosting of 3 eggs. Flavor with vanilla. It is nice eaten with cream. Serve cold. Mrs. 0. S. Hinman. Cherry Dessert Take 1 pint of canned cherries, dissolve 1 tablespoon of powdered Knox gelatine, and add to cherries. Pour in the mould, and set on ice. Serve with whipped cream. Mrs. D. D. Thorp, Detroit. Chocolate Cream Take 3 ozs. of chocolate, \ lb. of sugar, \\ pints of cream, \\ ozs. of Knox gelatine, yolks of 6 eggs. Beat yolks, and add to them chocolate, sugar, and 1 pint of cream. Stir well. Cook in double boiler, stirring the same way until it thickens. Strain the cream, and add the gelatine and the remaining § pint of cream, whipped. Pour into mould, and serve with whipped cream. Mrs. Y. A. Adams. Bavarian Cream Cover % box of Knox gelatine with water, and soak until fully dissolved. Grate 2 ozs. of chocolate, and add it, with the gelatine, to a pint of boiling milk. Stir until thoroughly dissolved. Remove from fire, and add \ cup of sugar, and flavor with vanilla. Pour into a pan to Compliments of MAAS and SON 112 DESSERTS AND CREAMS cool, and stir until thick. Add 1 pint of whipped cream, stir until well mixed,then pour into a mould to harden. Turn out, and serve with whipped cream. Mrs. G. C. Sterling. Italian Cream Dissolve 1-3 box of Knox gelatine in 1 cup of milk with \ cup of sugar. When cool, strain into 1 pint of cream, previously whipped stiff. Add 1 well beaten egg, flavor with vanilla, and place on ice to harden. Mrs. E. C. Hinman. Lady-Finger Torte One cup granulated sugar, 8 stale lady-fingers rolled fine, 5 eggs, whites beaten separately, f cup almonds measured before grating. Beat yolks and sugar very light. Add the grated almonds, lady-fingers, the beaten whites last. Bake in two layers in slow oven 40 minutes. Filling. — Small can grated pineapple, \ cup sugar, 1 tablespoon butter, 1 tablespoon corn starch. Let this come to a boil and cool. Then spread between layers. Mrs. David Klein. Charlotte Russe One pint of cream, whites of 2 eggs beaten to a stiff froth, scant \ oz. of Knox gelatine dissolved in 1 gill of hot milk, 1 small cup of powdered sugar. Mix cream, eggs, and sugar; beat in the gelatine and milk last. It should be quite cold before this is added. Flavor with almond or vanilla, and stir in candied fruits. Mould. Miss Louise S. Whitcomb. DESSERTS AND CREAMS 113 Charlotte Russe Arrange lady fingers around a mould, wash the pieces with the white of an egg to make them stick together and dry in an oven. Put a pint of milk in a double boiler, and boil; beat 4 eggs and stir into the milk, letting it just thicken. In another dish, dissolve a box of Knox gelatine in a pint of water, and let it boil as for jelly; strain the jelly into the custard, and stir gently until cold. Sweeten a quart of rich cream with 1 lb. of sugar, flavor with vanilla and whip, stir into the custard when cold, and turn into the mould; put cake over the top, and frost. Miss Olivia S. Hinman. Coffee Souffle One and one-half cups of coffee infusion, \ cup of milk, 2-3 cup sugar, \ teaspoon salt, 3 eggs, \ teaspoon vanilla, 1 tablespoon Knox granulated gelatine. Mix coffee, milk, \ of sugar and gelatine. Heat in double boiler. Add remaining sugar, salt, egg yolks slightly beaten. Cook until mixture thickens. Remove from stove, add beaten eggs whites and vanilla. Mold, chill and serve with cream. Mrs. W. E. Tyrel. Frozen Peaches One quart of peaches, pared and quartered, 1 pint of cold water, sweetened to taste, whites of 4 eggs beaten stiff. Freeze; stir very little; serve with macaroons. Mrs. Chas. F. Bathrick. Til) TOD (\ F1NFIK CLEANING PRESSING & ALTERATIONS IIP I UK ULAIILKj RUSSELL SMITH PROP. PHONE 4084 43 N. MCCAMLY 114 DESSERTS AND CREAMS Frozen Pudding One pint of milk, the yolks of 4 eggs, 2 tablespoons of corn starch, 1 tablespoon of Knox gelatine (dissolved); mix together. Let boil, set off to cool, make a syrup of 1 pint of sugar and 1 pint of water. When boiling, add 1 lb. of blanched almonds, pounded fine, 1 oz. of chopped citron, 2 ozs. each of raisins and currants, 1 oz. each of candied orange and lemon peel, with 1 wine-glass of currant jelly. Freeze, remove the dasher, and set away to harden. Mrs. R. R. Wilder. Maple Puff (Frozen) Two eggs, (beaten a little), 7-8 cup of maple syrup, 1 pint double cream. Cook syrup and eggs in a double boiler until thick like custard. Reat well and when cool add 1 pint cream and freeze. Makes one quart. Mrs. Wendell L. Smith. Ice-Cream Three quarts of not very thick cream, 1 quart of milk. Sweeten and flavor to taste. Let it stand in the freezer un- til very cold before freezing. Mrs. John T. Winship. Custard Ice Cream One and one-half cups milk, f cups sugar, 2 eggs, 1 teaspoon vanilla, £ pint cream. Scald milk and sugar in double boiler; pour over eggs, beating constantly. Return to double boiler and boil four minutes, stirring constantly. Strain. When cool add vanilla and cream. Freeze. Makes nearly 1 quart Mrs. V. Howard Wattles. DESSERTS AND CREAMS ll5 Chocolate Ice-Cream Use 1 pint of sweet cream, 2 pints of new milk, 2 cups of granulated sugar, 2 eggs beaten very light, and 5 tablespoons of chocolate rubbed smooth in a little milk. Heat the milk almost to the boiling point, and pour by degrees into the beaten egg and sugar. Stir in the cho- colate, and beat 3 minutes; return to the inner kettle, and heat until it thickens, stirring constantly. When cold, stir the cream into the custard, and freeze. Mrs. Lettie Godfrey. Peppermint Ice-Cream One half pound peppermint stick candy, 1 pint milk' 1 pint cream. Break candy and let soak over night in milk. Add the cream and freeze. Mrs. Elmer Brocker. Grape-Nuts Ice-Cream Prepare vanilla or any plain flavored ice cream in the usual way. Just before the cream congeals in freez- ing, add Grape-Nuts (as it comes from the package) in the proportion of two cupfuls of Grape-Nuts to one gallon of ice cream. Courtesy Postum Cereal Co. Parfait One cup whipping cream, | pound marshmallows. Break up the marshmallows in the cream and let stand £vf liKino ItltlHtitru BR0WN and PALMER HAT SH0P CAVmtlVV mUllllliy Successors to Ethel Brayton 7 ARCADE H6 DESSERTS AND CREAMS over night. In morning, whip until creamy, add a small can of shredded pineapple. When ready to serve, put layers of this alternating with layers of pink and white ice cream. Over this pour chocolate fudge. Chocolate Fudge. — One fourth cake Baker's choco- late, 1-3 cup butter. Melt the two together in double boiler. Mix in sugar until pretty stiff. Add 1 cup water and let boil until it thickens slightly. Miss Beatrice Ensign. Orange Sherbet Take 12 oranges, 2 lemons, 1 pint of water, 1 lb. of loaf sugar, and 1 tablespoon of Knox gelatine. Let the gelatine soak 1 hour, then dissolve in \ pint of boiling water. Boil the sugar and water together, and let stand until cold. Squeeze in the juice of the oranges and lemons. Strain and freeze. Mrs. E. C. Groesbeck. Raspberry Ice Take § pint of raspberry jam, and pour over it \ pint of hot water. Let it simmer over the fire a few minutes; strain through a sieve; add \ pint of cold water, and freeze solid. Serve with whipped cream. This quantity is sufficient for five or six persons. Mrs. Frank Preston. Lemon Ice Take 2 tablespoons of Knox gelatine, 1 pint of sugar, 4 lemons. 1 orange, and 3 pints of water. Freeze. Mrs. C. A. Sutton, Minneapolis, Minn. CAKES English Fruit Cake or Wedding Cake One pound of butter, 1 lb. light brown sugar, 9 eggs, beaten separately, 1 lb. flour, 2 teaspoons each of mace and cinnamon, 1 teaspoon soda, 5 teaspoons baking powder, 2 tablespoons of milk, 1 \ lbs. English currants, 1 lb. seedless raisins, 1 lb . seeded raisins, \ lb. almonds blanched and chopped, 1 lb. citron thinly sliced and chipped, \ lb. mixed candied fruits, \ lb candied cherries, § lb. candied pineapple. Cream butter and sugar thoroughly. Sift flour with baking powder and soda once, and use half of it to flour the fruit. Add spices to the remaining flour, and sift four times. Then add the well beaten egg yolks and the spiced flour alternately to the sugar and butter, also add the milk. Have the floured fruit and nuts in a large bowl, pour the dough over them and mix thoroughly. Then add the stiffly beaten egg whites, pour into tins which have been lined with 12 thicknesses of paper. Cover with two sheets of paper. Bake in cool oven two hours. Makes 4 loaves. If one large cake is made, steam 3 hours and bake 1$ hours. Mrs. Edwin Barnes. Fruit Cake One pound flour, 1 lb. brown sugar, 1 lb. butter, 8 lbs. raisins, 2 lbs. currants, 2 lbs. citron, 10 eggs, 1 tea- JIIHffllUIMI 31 ARCADE LUNCHES TEAS SUPPERS GIFTS 118 CAKE spoon soda, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 nutmegs, 2-3 cup dissolved currant jelly and 1-3 cup grape juice, 2-3 cup molasses. Brown part of the flour and chop half the raisins. Bake very slowly several hours. When cold, cover cake with thick boiled frost- ing and leave in the tin until used. Better if made sever- al weeks before using. Mrs. T. B. Skinner. Fruit Cake One cup of butter, 1 £ cups of sugar, 2 cups of flour, \ cup of molasses, \ cup of water, 3 eggs, whites and yolks beaten separately, 1 teaspoon of soda, equal quantities of cinnamon, cloves, nutmeg, allspice, and ginger, 1 lb. of raisins, stoned and chopped, 2 lbs. of currants, \ lb. of citron, and the same of prepared lemon peel. Bake slowly. Mrs. Mary B. Adams. Coffee Cake Two cups brown sugar, 1 cup butter, 1 cup molasses, 1 cup strong coffee as prepared for the table, 4 eggs 1 teaspoon soda, 2 teaspoons cinnamon, 1 teaspoon cloves, 1 of grated nutmeg, 1 pound raisins, 1 pound cur- rants, 4 cups flour. Mrs. Louise S. Boughton. Spice Cake One and one-half cups light brown sugar, \ cups short- ening (butter or lard), 1 cup sour milk, 2 eggs, \\ cups flour, 1 teaspoon soda, 1 teaspoon cinnamon, \ teaspoon cloves, 1 nutmeg, \ cup raisins, \ cup nut meats if desired CAKE 119 Cream shortening and sugar. Add eggs, sour milk in which the soda has been dissolved, the flour, into which the spices have been sifted; and lastly the nuts and rais- ins. Mrs. V. Howard Wattles. Pork Cake One pound salt pork chopped fine, 1 tablespoon of soda, 1 pint of boiling water, 1 tablespoon each of cloves, cinnamon and allspice, 3 cups of sugar, 1 cup molasses, 1 pound of raisins and currants mixed, 8 cups flour. Bake in moderate oven. Mrs. C. W. Brown. White Fruit Cake One tea-cup of butter, 2 cups of sugar, the whites of 8 eggs, beaten light. Cream the butter and sugar, add a wine-glass of lemon and rose water, 1 teaspoon of salt, 2 teaspoons of baking powder, I lb. of citron, cut up, 1 cup of cocoanut, \ lb. of blanched almonds; chop and mix with 5 cups of flour. Bake 1 hour. Mrs. J. F. Hinman. Angel's Cake Whites of 11 eggs, whipped stiff; \\ tumblers of sugar with 4 tablespoons of water, boil until it hairs. Beat sugar into eggs until rather cool. Add \ pint well sifted flour, 1 teaspoon each of corn starch and cream tartar "do to ram first" *ZZ.'ZSZ'Z* 120 CAKE and a little salt. Bake 40 minutes in slow oven; turn over on a plate, and leave undisturbed 40 minutes. Flavor to taste. Mrs. C. F. Bock. Angel's Food One and one-half tumblers of sugar, measured after the sugar has been sifted 4 times, 1 tumbler of flour, measured after the flour has been sifted 3 times. Add 1 teaspoon of cream tartar, and sift again. Beat the whites of 11 eggs to a stiff froth, using a fork, not a Dover egg-beater. Add the sugar, and beat 10 minutes. Stir the flour in lightly, and a few drops of vanilla. Bake in an Angel's Food tin about 40 minutes in a slow oven. Do not open the oven during the first 15 minutes. When baked, turn over on feet until cold. Do not grease the pan. Mrs. N. P. Hawxhtjrst. Sunshine Cake Whites of 7 eggs, yolks of 5 eggs, | teaspoon salt, 1 1 cups flour, 1| cups sugar, \ teaspoon cream of tartar, 1 teaspoon vanilla. Beat whites stiff, add sugar grad- ually. Beat yolks till lemon color and add whites. Add flour gradually and beat little as possible, using egg beater entirely. Put in cold oven and leave fire very low. Mrs. A. B. Williams. Sunshine Cake Whites of 11 eggs beaten stiff; add gradually 1 1 cups of granulated sugar. Beat the yolks of six eggs with the peel of half an orange grated, and three teaspoons of juice. Add to the whites 1 cup of flour sifted 3 times, in which is CAKE 121 put 1 teaspoon of cream tartar; add to the above. Sift flour and sugar 3 times, measure each after one sifting. Sift cream tartar with flour, beat quickly and well. Bake in a moderate oven 50 minutes. Do not grease the pan. Turn up side down on a sieve. Mrs. L. W. Partridge, Denver, Col.. A Simple Sponge Cake Two eggs beaten separately, and then together, 1 scant cup white sugar, 1 cup flour and l£ teaspoons baking powder, £ cup boiling water, vanilla. Bake slowly at leasts hour in tube pan. Delicious with whipped cream. Mrs. Ralph Holmes. White Sponge Cake One half cup of sugar, \ cup of flour, \ teaspoon of cream tartar, whites of 4 eggs, 1 teaspoon extract of lemon; whites of the eggs beaten stiff, and cream of tartar mixed with flour. Mrs. J. F. Hinman. Cream Sponge Cake Two eggs well beaten, put in a cup, and fill the cup with thick, sweet cream; add 1 cup of white sugar, 1$ cups of flour, 1 teaspoon cream of tartar, % teaspoon of soda, pinch of salt. Bake quickly in a small deep tin, cover with hot icing. Mrs. J. F. Hinman. Use Snyder's Superior Extracts 122 CAKE Beautiful Cake Two cups of sugar, \ cup of butter, good measure, 3 cups of flour, 1 cup of milk, whites of 4 eggs, and 2 tea- spoons of baking powder. Mrs. Belle Ward, Evanston, III. White Cake One cup of sugar, scant \ cup of butter, whites of 3 eggs \ cup of sweet milk, 2 cups of flour, 3 teaspoons of baking powder, and 2 or 3 drops of vanilla. Mrs. Florence Whitcomb Welch. NlCHOLASVILLE, Ky. Ice-Cream Cake Two cups of granulated sugar, \ cup of butter, beaten to a cream, 1 cup of sweet milk, add a tablespoon at a time until all is added to sugar and butter; then stir in \ cup of corn starch, whites of 6 well-beaten eggs, 2\ cups of flour, 2 teaspoons of baking powder. Flavor with vanilla. Add citric acid, a piece the size of a pea dissolved in a tablespoon of cold water. Put \ of the citric acid in the cake, the rest in the frosting. Mrs. S. J. Titus. Corn Starch Cake Whites of 4 eggs, 1 cup of sugar, \ cup of butter, \ cup of corn starch mixed in \ cup of milk, 1 \ cups of flour, 2 teaspoons of baking powder. Mrs. Julia S. Thompson, Rensselaer, Ind. Tilden Cake Cream together 1 cup butter, 2 cups pulverized sugar, yolks of 4 eggs add 1 cup sweet milk, 3 cups flour al- CAKE 123 ternately with the whites of 4 eggs beaten very stiff, \ cup corn starch, 2 teaspoons of baking powder stirred into the milk, as you add it. Two teaspoons of lemon extract. Mrs. C. L. Post. Guest Cake Two cups of sugar, 1 cup of butter, 3 cups of flour, 5 eggs or 10 whites of eggs, 1 cup of sweet milk, 2 teaspoons of baking powder. Beat the whites separately. Flavor to taste. Miss. 0. S. Hinman. Hickory Nut Cake One and one-half cups of sugar, % cup of butter, small measure, whites of 4 eggs, f cup of sweet milk, 2 cups of flour, 1 teaspoon of baking powder, 1 cup of hickory-nut meats, other nuts if you like. Mrs. A. T. Havens. Walnut Maple Cake One third cup butter, 1 cup brown sugar, 2 eggs, | cup milk, 1 and 1-3 cup flour, 2 teaspoons baking pow- der, 1 teaspoon vanilla, \ teaspoon salt, 1 cup chopped walnut meats. Cream sugar and butter, add yolks of eggs and milk, then add flour which has been sifted twice with baking powder. Add vanilla, salt and wal- nuts. Lastly, add whites of eggs beaten stiff. Bake in loaf in angel cake pan 45 minutes. Frost as desired. Mrs. Victor I. Minahan. Sour Cream Cake Two eggs, 1 cup sugar, salt, 1 teaspoon vanilla, beat together. Add 1 cup sour cream in which \ teaspoon 124 CAKE soda has been stirred. Beat. Add l£ cups flour and 1 tablespoon more, and 1 teaspoon baking powder. Beat thoroughly. Mrs. C. E. Lyman. Best One Egg Cake One and f cups flour, 1 cup sugar, 2 teaspoons baking powder, sift together. Break 1 egg into measuring cup and fill cup with sweet milk. Pour into sifted mixture, and beat well. Add 12 teaspoons melted butter. Beat again, and add vanilla. Good for either layer or loaf cake. Mrs. James Redner. Custer Tea Shop Cake Two cups sugar, £ cup butter, § cake Baker's choco- late, 3 eggs, 2 \ cups flour, good pinch of salt, 1 rounding teaspoon baking powder, \ teaspoon vanilla. Bake in two layers. * / k^/j W(LCir Filling. — 1 cup sugar, 1 cup milk, \ cake Baker's chocolate, § cup nut meats, salt, 1 tablespoon butter. Let come to a boil and add 1 heaping tablespoon corn starch dissolved in \ cup cold water. Flavor with vanilla. Frosting. — 1\ cups sugar, 1| squares Baker's chocl olate, | cup cream. Let boil until each drop forms a little ball when dropped in water. When almost cold beat and beat and beat. Mrs. Fred I. Griswold. Devil's Food One-half cake German sweet chocolate, 1 teaspoon soda, mix together. Add § cup boiling water. Let stand. Take 2 cups light brown sugar, \ cup butter, CAKE 125 i cup sour milk, 2 eggs, 2 large cups flour, 2 level tea- spoons baking powder. ■ Filling. — One cup brown sugar, 1 cup sweet cream, 1 large tablespoon butter, 2 teaspoons corn starch. Mix corn starch with sugar and add the cream and butter. Cook in double boiler until it thickens. Ice with cho- colate or caramel frosting. Miss Beatrice Ensign. Chocolate Cake Cream together 1 cup sugar and 1 scant tablespoon butter. Add the beaten yolks of 2 eggs. Mix 2 large teaspoons baking powder in 2 cups flour. Add 1 cup milk and the flour, a little at a time, then the stifly beaten whites of 2 eggs. Stir in double boiler h cake Baker's chocolate and a scant h cup milk until like paste; take from fire and add the beaten yolk of an egg and 1 cup powdered sugar, vanilla. Let this partly cool and then stir into the cake. Bake in three layers and put together with chocolate frosting. Chocolate Frosting. — Disolve \ cake Baker's choc- olate in \ cup milk as for cake. Take from fire and stir in 1 cup powdered sugar. When nearly cool add it to frosting made by beating whites of 2 eggs to a froth, to which is added a little at a time 1 cup powdered sugar. \ teaspoon vanilla. Nellie P. Hawxhurst. A Vassar Girl's Delicious Chocolate Cake One cup sugar, butter size of walnut, 1 egg , £ teaspoon soda, 1 cup sweet milk, 2 squares Baker's chocolate. 1 cup flour and 2 teaspoons more. Cream sugar, butter 126 CAKE and egg. Cook chocolate in § the milk. When cool, add to mixture, then the other \ cup milk and the flour. Flavor with vanilla. Mrs. Ralph Holmes. Cocoanut Cake One cup granulated sugar, \ scant cup butter, 1 \ cups Swansdown flour, \ cup milk, 1 large teaspoon baking powder, whites of 4 eggs beaten very stiff, vanilla, and little salt in whites of eggs. Cream butter and sugar thoroughly. Sift flour twice, then measure and sift three times. Alternate milk and flour to which baking powder has been added. Beat mixture hard for five minutes. Fold in beaten whites and bake in two layers in a very slow oven. The success of this cake is in the thorough beating before the whites are added and in baking it very slowly. Light the oven just before put- ting in the cake and turn the burners down half way. It takes about twenty-five minutes to cook. Frost with boiled frosting and use either fresh cocoanut or Baker's fresh grated cocoanut that comes in cans. Mrs. Ward Smith, Flint, Michigan. Lady Baltimore Cake Two cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 2\ even teaspoons baking powder, whites of 6 eggs. Bake in layers. Filling. — 1 cup chopped almonds, 1 cup chopped Compliments \A/oMs IVIillinory 74 WEST MAIN STREET BATTLE CREEK. MICHIGAN CAKE 127 figs, 1 cup chopped dates. Make a paste of the fruit, and add the nuts. Frost on top with white frosting. Julia E. Hinman. Lemon Cake Two eggs, 1 cup sugar, 1-3 cup butter, § cup water, 2 cups sifted flour, 1 heaping teaspoon baking powder. Filling — 2-3 cup water, 1 cup sugar, juice one lemon, and grated rind. Let boil well and stir in two well beaten eggs, cook until quite thick. This makes a small three layer cake. Mrs. A. 0. Jones. Orange Cake With Marshmallow Frosting Two cups sugar, 2-3 cup butter, 5 egg yolks, 3 whites, 2 oranges, juice and rind, cold water, 2 teaspoons baking powder, 2f cups flour. Cream butter and sugar, add beaten egg yolks, then take juice and rind (saving a little to flavor the frosting) put in a measuring cup and fill with cold water, and add to first mixture. Sift flour with baking powder twice and add. Then fold in the beaten whites. Bake in two large layers. Frosting. — Boil 2 cups sugar in \ cup water until it spins a thread three inches long. Then pour in a fine stream over the beaten white of 2 eggs. Beat constantly until very cool. Take \ lb. marshmallows and cut each in three pieces with scissors and stir in. The marsh- mallows should not melt in the icing, which should be very light and fluffy. Mrs. Bertha Bush Minahan. 128 CAKE Orange Cake Two cups flour, 2 cups sugar, \ cup water, 1 \ teaspoons baking powder, a little salt, yolks of 5 eggs and whites of 3, grated rind of 1 orange and juice of \ orange. Bake in 3 layers. Filling. — Beat the whites of 2 eggs to stiff froth, add 1 cup sugar, a little at a time, the grated rind of 1 orange and the j uice of \ an orange. Mrs. Nellie P. Hawxhurst. Almond Custard Cake Whites of 4 eggs, 1 \ cups of sugar, \ cup of butter, \ cup of sweet milk, 2 cups of flour, 1 \ teaspoons baking powder. Fill three flat tins, one of which is colored with \ teaspoon of pink coloring. Custard. — Yolks of 4 eggs, 1 cup of milk, 1 teaspoon of corn starch. Sweeten to taste. One-fourth lb. of almonds blanched and chopped. Mrs. Belle H. Ward. Jelly Roll One-half cup of sugar, \ cup of flour, 2 eggs, 1 teaspoon of baking powder, 1 tablespoon of water added the last thing before putting into the oven. Bake in a square tin, and spread jelly on under side; roll up in a cloth, and let cool. Mrs. C. C. Beach. Dried Apple Cake One cup of sugar, \ cup of molasses, 2-3 cup of butter, 2-3 cup of sweet milk, 1 egg, 1 heaping teaspoon of soda, 1 heaping teaspoon of cinnamon. £ teaspoon each of CAKE 129 cloves and nutmeg, 1 cup dried apples soaked over night. Chop fine in the morning; cook in 1 cup of molasses until well done; 3^ cups of flour; \ cup of raisins improves it. Mrs. A. M. Phillips. Raised Cake Two cups of bread dough when ready to make into loaves, 2 cups of brown sugar, 1 cup of butter, 1 cup of raisins, 2 eggs, 1 teaspoon of soda, all kinds of spices. Mrs. R. P. Kingman. Spanish Bun Five eggs, reserving the whites of 2 for frosting, 2 cups of brown sugar, f cup of butter, 1 cup of sweet milk, 2f cups of flour, 3 teaspoons of baking powder. Cin- namon, cloves, and nutmeg to taste. Use brown sugar for frosting, and put on while the cake is hot. Mrs. Gertrude Chapin Cream Puffs Take 1 cup of hot water, | cup of butter ; boil together, and while boiling, stir in 1 cup of sifted flour. Take from the stove, and stir to a smooth paste, When cool stir in 3 eggs, 1 at a time. Stir 5 minutes, drop in a buttered pan, and bake in a quick oven 25 minutes. This makes 12 puffs. Filling. — Take 1 cup of milk, § cup of sugar, 1 egg, 3 tablespoons of flour ; flavor with vanilla. When both are cool, open the puffs, and fill them with the cream. Mrs. C. Lou Rathbun Williams. 130 CAKE Corn Starch Puffs One cup of corn starch, 1 cup of pulverized sugar, f cup of butter, 2 teaspoons of baking powder, 1 teaspoon of vanilla. Cream the butter and sugar together and add the yolks of 4 eggs. Beat the whites very stiff and add alternately with the corn starch. Bake in heated gem tins in a moderately quick oven. Frost. Mrs. J. B. Davenport. Cocoanut Kisses To one can "Sweetened Condensed Cream" add all the dry cocoanut (about \ pound) possible to make it stick together without running. Drop by teaspoonful into buttered tin and bake very slowly about \ hour. Mrs. Wendell L. Smith. Meringues Beat the whites of 3 eggs very stiff. Add 1 cup sugar slowly. Then 1 teaspoon vanilla and 1 teaspoon vinegar. Shape with a spoon in the desired form on a buttered tin. Bake three quarters of an hour in a very slow oven. Mrs. Ralph W. Harbert. Post Toasties Kisses Whites 4 eggs beaten stiff; 1 cup granulated sugar added slowly; 1 cup dry cocoanut; 1 cup nut meats; 3 cups Post Toasties. Drop by teaspoonful into buttered tin and bake \ hour in slow oven. Mrs. Wendell L. Smith. For Quality Plumbing See HEFFLEY PLUMBING CO. PHONE 416 27 N. WASHINGTON AVE. CAKE 131 Apple Filling For Layer Cake One egg, 1 cup sugar, 1 large or two small apples grated, 1 lemon, juice and grated peel. Simmer until thickens. Mrs. C. R. Brewer. Sour Cream Filling For Cake One cup sour cream, 1 cup sugar, 1 cup nut meats chopped, 1 cup raisins cut fine. Boil until thick enough to spread on cake. Mrs. Ralph W. Harrert. Milwaukee Cream Filling One and one-half cups hickory nut meats, chopped, 1 cup of sour cream, sweetened to taste, whites of 2 eggs. Flavor with vanilla. To be used with a white cake. Miss 0. S. HlNMAN. Fig Filling One lb. of figs boiled tender and chopped fine, with 1 cup of seeded raisins, 1 large cup of sugar, and juice of 1 large lemon. Mrs. L. A. Dudley. Almond Filling One lb. English walnuts meats chopped fine, \ lb. sweet almonds, blanched and chopped. Put the chopped nuts into boiled frosting. Have a few of each kind of meats whole to put on top of cake. Flavor with bitter almonds. Mrs. G. A. Rorertson. Malaga Frosting Two large cups of raisins, seeded and chopped, not too fine. Put to boil with \ cup of water and 2 cups of sugar, 132 CAKE Boil to a thick syrup. Allow this to cool. Add the whites of 3 eggs, 2\ cups of pulverized sugar, beaten to a stiff frosting; flavor with vanilla. Mrs. W. F. Neale. Boiled Frosting One and one half cups of sugar, water enough to moisten sugar well, put on a stove, and cook fast until the syrup will hair as it drops from a spoon. Have ready whites of 2 eggs beaten stiff; stir hot syrup into the eggs, and beat until stiff. This will make enough for a three layer cake. Mrs. G. A. Robertson. Frosting Whites of 2 eggs, 1 teaspoon each of cinnamon and cloves; thicken with brown sugar. Mrs. Belle H. Ward. Caramel Frosting One cup of brown, or maple sugar, a piece of butter the size of a walnut and about 4 tablespoons of cream or enough to moisten the sugar, cook until it threads. Mrs. S. 0. Bush. Frosting Add enough orange juice to one cup pulverized sugar to make a frosting stiff enough not to run. Molasses Cake One cup of molasses, 2-3 cup of sugar, 1 cup of sour milk, \ cup of butter and lard, 2 eggs, 1 teaspoon of cinnamon, 1 teaspoon of ginger, 2 teaspoons of soda, 3 1-3 teacups of flour. Mrs. J. L. Whitcqmb. CAKE 133 Hot Water Molasses Cake One cup molasses, £ cup sugar, | cup butter, 1 cup hot water, 1 teaspoon soda, 1 teaspoon ginger (scant), 1 teaspoon cinnamon, 2 eggs, 1\ cups flour. Mrs. Nellie B. Davis. Ginger Bread One-half cup sugar, 1 cup molasses, \ cup butter, 1 teaspoon cinnamon, \ teaspoon cloves, \ teaspoon ginger, 2 teaspoons soda dissolved in one cup of boiling water. 2 \ cups flour. Add 2 eggs, well beaten, the last thing before baking. Bake in muffin tins or two square tins. Mrs. L. H. Sabin. Colonial Gingerbread One cup New Orleans molasses, \ cup butter, \ cup granulated sugar. Over above pour 1 cup boiling water, in which 1 level desert spoon soda has been dissolved. Stir well and cool mixture. Add 1 cup chopped black walnut meats, 1 cup raisins, 1 teaspoon ginger, 1 tea- spoon cinnamon, 2\ cups flour, and last 2 well beaten eggs. Steam in 2 basins 2| hours. Mrs. R. D. Sleight. Molasses Drop Cake One cup of sugar, \ cup of molasses, \ cup of butter and lard, \ cup of sour milk, 1 egg, 2 teaspoons of soda, 2 } cups of flour, cinnamon or ginger to taste. Bake in a well- heated oven. This makes about twenty-five nice break- fast cakes. Mrs. J. H. Wattles i34 CAKE Ginger Drops One cup of sour cream, 1 cup of molasses, § cup of sugar, 1 egg, 1 teaspoon each of cinnamon, soda, and ginger, 3 heaping cups of flour. Drop. Bake quickly. Add 2 spoons of shortening if cream is not very good. Mrs. V. P. Collier. Ginger Drops One-half cup of sugar, 1 cup of molasses, \ cup of but- ter, 1 teaspoon each of cinnamon, ginger, and cloves, 2 teaspoons of soda in a cup of boiling water, 2| cups of flour, add 2 well beaten eggs the last thing before baking. Baked in gem tins or as a common ginger bread, and eaten warm ; with a sauce, they make a nice dessert. Mrs. M. M. Lewis. Thick Ginger Cookies One pint of N. 0. molasses, \ coffee cup of shortening, \ cup of sugar, \ cup of cold water, 1 teaspoon of ginger, 1 \ teaspoons of soda. Put flour in a pan, add molasses and shortening, stirring together lightly; then dissolve sugar and ginger in the water, and add; and last the soda dissolved in a little hot water. Mix soft, knead well, roll to about one-half inch in thickness, cut round or in squares. Bake in a moderate oven. Mrs. E. H. Coller. Cut Glass HOWARD M. SAGER Fancy Silverware JEWELER Leather Goods 54 West Main Street CAKE 135 Old Fashioned Molasses Cookies One cup molasses, \ cup brown sugar, \ cup butter and \ cup of lard, \ cup butter milk or sour milk, 1 egg, use spices, ginger and cinnamon, allspice, 2 teaspoons soda dissolved in little boiling water. Roll soft and cut thick. Bake quickly. Mrs. Ralph Holmes. Ginger Snaps One cup of granulated sugar, 1 cup of lard or drippings, 1 cup of N. 0. molasses, 2 teaspoons of soda dissolved in a little boiling water, 1 tablespoon of ginger, a little salt, flour enough to roll out easily. Lay a little apart on tins, that they may not run together in baking. Miss Nettie Ballantine. Brown Sugar Cookies Cream 2 cups light brown sugar and 1 cup lard. Add 2 eggs beaten light, 1 cup sour milk, and 2 teaspoons soda. Beat all well. Add 1 cup raisins, nutmeg, salt, vanilla and flour. Do not mix stiff enough to roll out. Flour the hands and pinch off dough the size of a walnut and roll in the hands. Put in the pan and flatten out with a broad fork. Makes about seven dozen. Mrs. L. W. King. Fruit Cookies Three eggs, 2 cups of brown sugar, 1 cup of butter, & cup of sour milk, 1 cup of raisins chopped, 1 teaspoon each of nutmeg, cinnamon, and soda; flour to roll soft. Mrs. Y. A. Adams. 136 CAKE Fig Cookies Cream, 1 cup brown sugar, § cup butter. Add 2 beaten eggs, 2 tablespoons sour cream, £ teaspoon soda dissolved in cream, \ teaspoon cinnamon, 1 cup chopped figs, 1 teaspoon baking powder sifted in flour. Enough flour should be used to make good drop cakes. Mrs. Fred W. Gage. Wafer Cookies Two cups of butter, 2 cups of sugar, 4 eggs, 3 pints of flour, h teaspoon of mace. These must be made in a cool room, and cannot be made in very warm weather. Roll very thin, cut, and bake in a hot oven. They keep indefi- nitely. Mrs. F. P. Boughton. White Cookies One cup of sugar, 2-3 cup of butter, \ cup of sweet milk, 1 teaspoon of soda, 1 egg, nutmeg. Miss Cora Leon. Drop Cookies One and one-half cups of sugar, 1 cup melted butter, 1 cup sour milk, 3 \ cups flour, 1 teaspoon soda, nutmeg, 2 eggs, Drop on greased pan and put a raisin on each. Mrs. Charles Sterbins. Bran Cookies One half cup brown sugar, one half cup butter one heaping teaspoon ground cinnamon, § cup Sultana raisins, \ cup chopped walnut meats, 2 cups flour, 1 level CAKE 137 teaspoon baking soda, one heaping teaspoon baking powder, 2 \ cups of bran, 1 egg and \ cup water. Beat sugar and butter to a cream; add egg and beat well; add water, mixed with baking soda and flour, sifted with baking powder; then add the other ingre- dients and mix thoroughly. Drop by teaspoonfuls on greased baking sheet and bake in a moderate oven. Sufficient for thirty cookies. Chef VanderBroeck, Hotel Statler, Buffalo. Courtesy Kellogg Corn Flake Co. Date and Oat Meal Cookies One and one-half cups sugar, f cup shortening, creamed together; break in 2 eggs, beat hard; | cup sour cream or milk, good pinch of salt, 3 cups ground oatmeal or two of unground; flour to handle. Roll cookies as thin as possible, using white flour for rolling, Cut and place 1 teaspoon of filling in center, and cover with another cookie, pinching edges together. Filling. — 1 package dates, seeded and ground, \ cup sugar, 1 cup water, 1 tablespoon butter. Cook until thick. Mrs. W. J. Smith. Oatmeal Cookies Two cups brown sugar, 2 eggs, £ cup cold coffee, \ teaspoon soda, 2 teaspoons baking powder, a little salt, 2-3 cup shortening, 2 cups uncooked oatmeal, 2 cups flour, 1 cup raisins. Morna Eldred LaPierre. POMPI TMFNT^ Gordon shoe company VxVyiVir L.11V1L.1M 1 kJ 28 WEST MAIN STREET 138 cake Sugar Cookies Mix 3 cups of flour, 1 flat teaspoon soda and 1 cup of butter, add 3 eggs and 1 \ cups of sugar beaten togeth- er. Roll thin as paper and bake on bottom of pans. Mrs. E. L. Branson. Sour Cream Cookies Two cups sugar, 1 cup butter, 3 eggs, 1 cup sour cream, 1 teaspoon soda. Flour enough to make a soft dough. Flavor with lemon, nutmeg or vanilla. Mrs. L. H. Sabin. Caramel Cookies One half pound of butter or 1 cup packed solid, 1 cup brown sugar, 1 cup granulated sugar, 2 eggs, 2 tablespoons sour milk, 1 teaspoon soda, 4 cups flour, salt, vanilla. Roll in two long rolls on board with hands. Put in refrigerator until very cold. Slice thin. Bake. Mrs. Waldo Jennings. Nut Cookies with Chocolate Frosting One cup brown sugar, \ cup butter, \ cup milk, 1 egg, 2 teaspoons baking powder, \\ cup flour, 1 cup nut meats broken up. Drop from spoon on buttered tins. Frosting. — 2 cupsxxxx sugar, 2 tablespoons cocoa, 1 teaspoon butter. Enough hot coffee to make smooth to spread. Mrs. S. 0. Bush. ct a TVTPTTVrr 1 embroidery designing felt letters s l i\iYi.r in v* monograms 151 North Ave. Miss Emily Scofield Bell 386 J CAke i39 Chocolate Cookies One cup sugar, \ cup butter, 1 cup flour, 1 teaspoon vanilla, 2 squares chocolate, 2 eggs beaten slightly. Cream butter and sugar, mix all together. Bake about 15 minutes in slow oven. Cut at once. Mrs. Waldo Jennings. Chocolate Drop Cookies Whites of 3 eggs, 1 cup sugar, \ cup rolled cracker crumbs, 1 cup grated sweet chocolate, 1 teaspoon cin- namon, 1 cup nut meats slightly broken. Miss Virginia Winship. Date Bars Two eggs, slightly beaten, 1 cup sugar, 1 tablespoon water, 1 package dates quartered, 1 cup nut meats, 1 cup flour, 1 teaspoon baking powder, pinch of salt. Bake § hour in a slow oven. Remove from pan at once, and cut in strips. Roll in powdered sugar. Mrs. V. Howard Wattles. Brownies Cream together 1 cup sugar and scant \ cup butter. Add 2 squares melted chocolate, 3 eggs whipped lightly, \ cup chopped walnuts, \ teaspoon vanilla, \ cup flour. Spread on buttered tins, and bake 20 minutes. Cut in squares or strips. Miss Louise Welch. Brownies One cup sugar, \ cup butter, \ cup milk, 1 cup chopped nuts, two thirds cup flour, 2 eggs, 2 squares chocolate, 140 CAKE vanilla. Cream butter and sugar. Gradually add milk eggs, and flour, salt and melted chocolate, then nuts and vanilla. Spread thin in pans; bake 15 or 20 minutes. Cut in small squares. Makes 40 squares. Mrs. Nellie P. Hawxhurst. Fried Cakes One quart of flour, 3 heaping teaspoons of baking powder, 2 eggs, 7 even teaspoons of white sugar, 5 table spoons of melted lard or butter, 17 tablespoons of sweet milk, a little salt and nutmeg. Measure the flour before sifting, and put the baking powder into it. Beat the eggs and sugar together until light, then add the butter and milk a little warm and sift in the flour. Let stand 5 or 10 minutes before rolling out, and they will thicken and not need more flour. Mrs. J. M. Ward. Potato Fried Cakes Two cups hot mashed potatoes, 2 cups sugar, 2 eggs, 1 cup sour milk, 4 level tablespoons melted butter, three teaspoons baking powder, pinch of salt, 1 teaspoon soda, 1 teaspoon nutmeg, J teaspoon ginger. Flour to make soft dough. Mrs. L. J. Bush. Doughnuts One cup of sugar, 1 cup of milk, 3 eggs, 3 tablespoons of butter, 4 cups of flour, 3 teaspoons of baking powder, nutmeg, and juice of half a lemon. Mrs. Walter Clark. QII.LIS CONSTRUCTION OO. G-erxetrai Contractors «5te :Bx*.ild.e>r» 135 Hamblin Ave. Bell 42 CAKE 141 Sour Cream Doughnuts One pint of sour cream, 1 teaspoon of soda, dissolved in the cream, 1 teaspoon of salt, 3 eggs, 2 tea-cups of sugar. Mrs. 0. B. Green. Fried Cakes Beat 2 eggs thoroughly, and add a scant cup of sugar, and beat again, 6 tablespoons of melted butter, and beat again. Sift into your flour 4 heaping teaspoons of baking powder. Add 2 tea-cups of sweet milk, and a little salt. Mix very soft, and cut with a knife. Mrs. V. C. Wattles. Fried Cakes One quart of sifted flour, 3 teaspoons of baking powder, 1 teaspoon of salt, sifted together. Stir 1 cup of sugar and 1 tablespoon of warm butter together. Add the well beaten yolks of 3 eggs, 1 cup of milk alternately with part of the flour, the beaten whites of 3 eggs, and re- mainder of the flour. Fry in hot lard. Mrs. B. T. Skinner. Crullers Three eggs, 3 tablespoons of melted lard or butter, 3 tablespoons of sugar. Mix very hard with sifted flour, roll very thin like pie-crust, cut in squares three inches long and two inches wide, then cut several slits or lines lengthwise. Lay them down on the board edgewise, and dent them. Fry in hot lard a light brown. Miss Mary McNamara, JELLIES AND CONSERVES Jellies of Any Kind To each pint of juice allow 1 lb. of sugar; set the juice on to boil, and while it is boiling, divide the sugar in shallow pans, and heat in the oven, stirring occasionally to prevent burning. Boil the juice 20 minutes from the moment it begins to bubble. By this time the sugar should be too hot for the finger to bear. Should it melt around the edges, do not be alarmed; the burnt part can be easily taken out. Throw the sugar into the boil- ing juice, stirring it rapidly all the while. Withdraw as soon as the sugar is dissolved. Let it come to a boil, and take instantly from the fire. Will certainly jelly. Mrs. I. L. Stone. Pine-Apple Marmalade Pare the pine-apples, and pick out all the little eyes; then weigh, and to every lb. of ungrated fruit, take f lb. of sugar. Grate as much of the pine-apple as possible, — you cannot grate all the core, — and cook with the sugar till it seems almost like jelly. Miss Julia E. Hinman. Orange Marmalade Two oranges, 1 grapefruit, 1 lemon. Slice fruit very fine removing as much of the white pulp as possible. Save seeds of Grapefruit, soak in one cup of water. Cover fruit with as much water as fruit. Let stand 24 JELLIES AND CONSERVES 143 hours. Cook 15 minutes and let stand 24 hours. Add water from seeds and take as much sugar as fruit and cook until it thickens. Skim often. Mrs. W. J. Smith. Pear and Grape Marmalade Take equal weights of pears and grapes. Wash and stem grapes and cook in just enough water to keep from burning. Press them through sieve and add pears, pared, cored and cut in thin slices. Let simmer, stirring often until pears are tender. Then add f cup sugar for each cup of material. Cook very slowly half an hour stirring frequently to prevent burn- ing. Miss Virginia Winship. Red Raspberry and Currant Conserve Two boxes currants and 1 of red raspberries cooked and strained as for jelly. 1 cup seeded raisins, 1 cup blanched almonds chopped, not too fine; 2 oranges, entire, chopped; 1 cup of sugar to each cup of fruit juice and pulp. Boil down as for any conserve. When almost cool in the glasses, stir nuts down before cover- ing with paraffine. Mrs. E. C. Nettels. Pear Marmalade Peel and dice 8 pounds pears and 6 oranges, let stand with 6 pounds of sugar over night. Parboil the skins of 3 of the oranges, with the white part removed, for 20 MRS. H. J. DOWLING'S "SR&&& 144 JELLIES AND CONSERVES minutes. Drain, and cook again until tender. Cut up fine and add to the marmalade just before it is done. In the morning drain juice from fruit and boil until thick. Then add fruit and cook until of the right con- sistency. Mrs. L. W. King. Melange of Fruit Two dozen ripe peaches, 15 blue plums, 10 pears, 2 lbs. white grapes. Pare and quarter peaches, plums and pears. Cut the grapes in halves and remove seeds. Cook with equal amount of sugar until thick syrup is formed. The pieces of fruit should remain whole. Fill glasses and seal while hot. This will fill 12 jelly glasses. Miss Margaret Ritchie. Peach Chutney One peck peaches, 1 lb. raisins, juice of 2 oranges, and grated rind of one-half, \ lb. almonds. Cut peaches in small pieces, chop nuts and raisins. Add f as much sugar as fruit, and cook until thick. Mrs. W. J. Smith. Grape Conserve Five pounds of grapes, 4 pounds sugar, 4 oranges, 1 lemon, 1 pound raisins, \ pound walnut meats. Run the grape skins, raisins, walnuts, orange and lemon peel through the food chopper. Cook the pulps and put through a sieve. Then cook all together. Miss Julia E. Hinman. R.J.SMITH FRESH. SMOKED AND SALTED MEATS PHONE 921 -W 754 MAPLE ST. JELLIES AND CONSERVES 145 Strawberry Preserves Two and one-half quarts of sugar, 1 pint water, boil until sugar is melted. Add 2 quarts (heaping) of straw- berries and boil 17 to 20 minutes. Do not stir but shake the kettle and skim. Pour in shallow pans and shake often until cold. Shaking is the secret of success. Can when cold. Mrs. H. C. Hawk. Jellied Currants Take currants freshly picked, stem and wash. To every cupful of currants take one cupful of granulated sugar. Put a little water in granite kettle, add sugar and let it boil to a syrup but not until it hairs. Add the whole currants and boil twenty minutes. Put in jelly glasses and when cold, put away as ordinary jelly. Mrs. Ralph W. Harbert. Lemon Jelly Dissolve 2-3 box of Knox gelatine in 1 pint of boil- ing water; add while hot 1 large cup of sugar, juice of 5 lemons, and 1 orange. Place on the back of stove, and stir often until thoroughly dissolved; then strain into moulds to cool. Make the day before using. Mrs. Geo. B. Willard. Peach Jelly Take 1 box of Knox gelatine, soaked in 1 pint of cold water 1 hour. Add rind of 1 lemon and juice of 2, 2 lbs. of sugar, 2 pints of boiling water, and the syrup from 1 can of peaches. Stir together in double boiler until dissolved. Strain in dishes, and when partly hard, put 146* JELLIES AND CONSERVES canned peaches (whole) all through. You can place them with a fork. Let harden and serve with whipped cream. You can use other fruit if desired. Mrs. E. C. Hinman. Fruit Jelly Take 3 bananas, 6 oranges, 1 can of pine-apple, \ box of Knox gelatine, 1 tea-cup of sugar. Dissolve the gela- tine, put in the juice of the fruit, and let it come to a boil. Cut the fruit in small pieces, and add to the rest just before putting in the mould. The juice should be strained before adding to the jelly. Mrs. M. F. Garfield. Coffee Jelly One pint of sugar, 1 pint of strong coffee, 1 \ pints of boiling water, § pint of cold water, 1 box of Knox gela- tine. Soak the gelatine 2 hours in cold water. Pour the boiling water on it, when it is dissolved. Add sugar and coffee, strain, turn into moulds. Set away to harden. Serve with whipped cream sweetened. Mrs. T. M. Flower. Orange Jelly Squeeze the juice from 5 or 6 oranges, add water enough to make 1 quart, in which put the orange peel till well flavored, then drain. Have ready \ box of Knox gelatine which has been soaked in a little cold water. £ba$€. float-music Store ■S%?g w JELLIES AND CONSERVES 14? Add 2 cups of sugar, a little citric acid, and heat all until dissolved and ready to mould. Mrs. J. P. Primley. Preserved Ginger Pears Eight lbs. of ripe but hard pears, 8 lbs. of sugar, 6 lemons, I lb. of green ginger or dried ginger root. Cut the pears into small pieces. Grate in a little of the yellow of the lemon, and put in pieces of the rind with the lemon juice. Dissolve sugar and 1 tumbler of cold water, and add the other ingredients. Cook moderately 2 or 3 hours until clear. The ginger should be cut in small pieces. Mrs. A. T. Penniman. Green Tomato Preserves Take 1 peck of smooth green tomatoes, washed, pared, cut into quarters with seeds removed. Have a very rich syrup made and add 1 oz. of dried ginger root, pounded fine. Drop in a few pieces of tomatoes at a time, and cook until clear and transparent, then skim out into glass jars. Boil the syrup until thick and pour over them. This will make about 2 quarts. A nice dessert can be made by serving with whipped cream. Mrs. M. R. Simmons. PICKLES Cucumber Pickles Use 1 tea-cup of salt to 2 gals, of pickles. Scald brine and turn over them 3 days in succession. Then pour hot water over them, and let stand till cold, and pour off. Scald vinegar 3 days and turn over them; use fresh vinegar the last time, and pour into the kettle a handful each of cloves and cinnamon, and a spoonful of alum. Pickle nasturtiums in cold vinegar, and place on the top of pickles; tie up some English mustard seed in a cloth and put in, also add 3 or 4 green peppers and horse- radish. Cauliflower, onions, and tomatoes can be added if desired. Mrs. Luther Holton. Cucumber Pickles Line a stone jar with horse-radish leaves, put in the cucumbers, and pour over them boiling water, let stand over night or a little longer. Put in a kettle, and cover with vinegar. Add alum the size of a walnut, 1 table- spoon salt, 1 handful of sugar, 4 or 5 small green peppers; let this scald, but not boil. They are to be canned while hot, adding a few pieces of horse-radish in each can. Will keep years. Mrs. Garrett Decker. Correct ^Bxz&& 28-30 W. Main St. Telephone 2947 PICKLES 149 Sliced Cucumber Pickles 100 small cucumbers, sliced, 1 quart small onions, sliced, Put in layers with salt between. Let stand 4 or 5 hours then drain. Cover with vinegar; add 1 tablespoon powdered alum and let it stand 4 hours. Drain. Mix £ lb. mustard seed, 1 oz. celery seed, 1 teaspoon black pepper, 1 quart olive oil. Mix slowly and pour all over pickles, then add 2 quarts vinegar. Mrs. S. 0. Bush. Pickled Onions One half peck rather small onions. Not necessary to have pickling onions. Peel and place in earthen crock. Cover with warm water, not hot. Add 1 large cup salt. Let stand over night. Drain and put in jar. Take 1 quart vinegar, 2 teaspoons cloves, 1 large red pepper, chopped, 1 teaspoon whole allspice, 1 teas- spoon black pepper whole. Let simmer 1 hour and pour over onions. Mrs. T, H. Morgan. Chunk Pickles Seven pounds of good sized cucumbers. Soak in strong brine three days. Freshen three days, changing water once each day. Strain, wipe dry; cut in chunks. Boil very slowly for two hours in weak vinegar and grape leaves, with 1 tablespoon powdered alum. Drain, and pour over pickles a syrup made of 3 pounds brown sugar, 3 pints vinegar, 1 ounce cassia buds, 1 ounce celery seeds, 1 ounce allspice. Heat. Let stand until next day, then cover. 150 PICKLES French Pickles To 1 peck of green, sliced tomatoes add 7 or 8 medium sized white onions also sliced. Put them in a weak solu- tion of salt and water; cover, and let stand over night; then drain and put in weak vinegar and water, and let them come to a boiling point. Drain again, and add 3 bunches of celery, chopped not too fine, 2 or 3 heads of cauliflower, 20 or 30 large sliced cucumbers, 1 oz. of tur- meric, 5 tablespoons of ground cinnamon, 2 of cloves, 2 of black pepper, 2 of ground mustard, 5 green peppers (take out seeds and chop fine,) and 2 lbs. of brown sugar. Tie spices in a thin bag, cover the whole with good cider vinegar, and let it cook slowly 2 hours, stiring often to prevent scorching. Mrs. Baxter Gilman, Detroit Mixed Pickles One doz. green tomatoes, 1 doz. cucumbers, 1 bunch of celery, 1 medium sized citron, cut in dice, 1 bunch of cauliflower, 2 doz. small cucumbers, 2 doz. small white onions, and 1 quart string beans. Soak in salt and water over night. Boil in 1-3 of vinegar and 2-3 of water until tender. Make a syrup of 5 lbs. of sugar, and 3 pints of vinegar, \ cassia buds, 1 tablespoon of mixed spice. Put spice in a bag, and boil in syrup. Miss Emily L. Wilson. Piccalilli One peck of green tomatoes, 6 large onions chopped very fine; mix well with one tea-cup of salt, let it stand over night, drain off the juice, scald in good vinegar, then drain again. Add 3 pints of strong vinegar, 2 lbs. PICKLES 151 of brown sugar, J lb. of white mustard seed, 2 teaspoons of cinnamon, 2 ozs. of cloves, a little grated horse-radish, 2 common sized green peppers. Boil all together 20 minutes. Mrs. P. Tenney. Bordeaux Pickle One gallon of chopped green tomatoes, 1 large head of cabbage chopped, 1 doz. onions chopped. Mix the above with \ pint of salt, and let stand 1 hour. Add \ oz. each of turmeric, celery seed, and whole peppers, 4 chopped green peppers, \ lb. each of brown sugar and white mustard seed, 1 gal. of good vinegar. Cook 1 hour. Mrs. Preston Lovell. Mustard Cucumber Pickles One peck cucumbers pared, sliced and salted. Let stand three hours. Rinse and add § dozen onions sliced thin or chopped, \\ quarts vinegar, 3 or more cups white sugar, 4 tablespoons flour, 1 tablespoon turmeric, 1 heaping tablespoon ground mustard, 2 tablespoons celery seed. Let come to a boil and add cucumbers. Cook 5 minutes, and seal hot. Mrs. Fred I. Griswold. Mustard Pickles Two quarts small white onions, 1 quart sliced cucum- bers (large and peeled) 1 quart small cucumbers; 2 quarts green tomatoes sliced thin; 6 green peppers cut A. B. HUDLER, Optometrist, 76 W. Main St. formerly battle creek sanitarium, opt. dept. 152 PICKLES fine; 1 large cauliflower. Put all in weak brine twenty- four hours, then scald in the brine and drain well. Dressing. — 6 tablespoons (level) mustard 1 £ table- spoons turmeric, 2-3 cup flour, 11-3 cups sugar, 2 quarts vinegar. Put vinegar on stove and when hot add other ingredients which have been well beaten together. Add pickles, heat and let boil one or two minutes. Seal. Mrs. C. P. Baker. Sweet Tomato Pickles One peck of green tomatoes, 6 onions sliced thin ; mix and let stand over night with one cup of salt; drain, boil in 1 quart of vinegar and 2 quarts of water 15 minutes; drain, and add 1 quart of vinegar, 2 lbs. of brown sugar, 1 oz. of mustard seed, 2 tablespoons each of cinnamon and cloves; boil 15 minutes. Mrs. F. Turner. Sweet Green Tomato Pickles One peck of green tomatoes sliced, 6 large onions sliced fine. Pour over one cup of coarse salt and let stand over night. Drain well in the morning, take two quarts of water, one quart of vinegar and boil until tender (not too soft). Drain well, take one quart of vinegar to 6 pounds of white sugar, (if you need more vinegar fix in same proportions), i lb. of white mustard seed, 1 tablespoon cloves, (powdered). Two tablespoons of powdered cinnamon. Cook sugar, spices and vinegar until a little thick, then add tomatoes and cook very thick. Add three tablespoons of grated horseradish root and 4 green peppers which have been soaked over night PICKLES 153 in salt water and cooked tender in clear water. Put in cans. Be very careful not to burn while cooking. Mrs. Edward C. Hinman. Peach Pickles Pare the peaches, and steam until a fork will easily pierce them; put into a jar, and pour over them while hot a syrup made as follows: to 7 lbs. of fruit, take 4 lbs. of brown sugar, 1 pint of vinegar, 1 oz. of whole mace, 1 oz. of stick cinnamon, and cloves if liked. Good also for pears, plums, etc. Mrs. S. 0. Bush. Ripe Cucumber Pickles Pare and seed cucumbers, and let stand in weak brine over night. ! Drain, and boil in vinegar and water until soft. Drain again. Make a syrup of 1 quart of vinegar to 3 lbs. of sugar (cassia buds, cloves, and cinnamon in muslin bag); pour over cucumbers, and let stand over night; in the morning scald all together, and put in jars. Miss Julia Hinman. Cucumber Catsup Take cucumbers that are half grown, grate, and press out the juice thoroughly. Add vinegar to make it of the consistency of catsup; season with salt and pepper to taste; seal up before putting away. Can be kept for years. Miss Hettie Wilson. F LOWERS FOR ALL OCCASIONS ^^ e N hous¥ * Telephone 1756- J CRASE " 628 Maple Street 154 PICKLES Tomato Catsup One peck of tomatoes, 2 tablespoons of salt, table- spoon of black pepper, 2 tablespoons of cinnamon, 1 teaspoon of cloves, 1 teaspoon cayenne pepper, f tea- cup of sugar, 1 pint of vinegar. Mrs. Carrie Leon. Tomato Relish One peck of red tomatoes, scalded, peeled, and chopped fine, 6 onions chopped fine, 4 red peppers chopped fine. Let drain over night. In morning, add 1 bunch (12 stalks) celery, chopped, 2 oz. white mustard seed, \ cup salt. If not hot enough, add a little cayenne pepper. Boil 2 lbs. of granulated sugar in 2 quarts of vinegar. When cold, pour over the tomato and mix well. Stir occasionally for 3 or 4 days, then can and seal. Miss Olivia S. Hinman. Cold Catsup One-half peck of ripe tomatoes chopped fine, (let drain about \\ hours), 1 tea-cup of chopped onions, 2 table- spoons of ground mustard, \ tea-cup of salt, 1 cup of grated horse-radish, 2 bunches of celery, 2 green peppers, 1 tablespoon of cinnamon, 1 tablespoon of cloves, 1 quart of vinegar. The peppers and celery to be chopped very fine. Seal in bottles. Mrs. J. F. Hinman. Currant Catsup Four lbs. of fully ripe currants, 1 \ lbs. of sugar, \ pint vinegar, 1 tablespoon of cinnamon, 1 teaspoon each of ground cloves, pepper, and salt. Mash the currants, add sugar, and cook until thick; then add the rest, and put hot into cans. Mrs. S. 0. Bush, PICKLES 155 Pepper Hash Shave thin 1 large cabbage, chopping a little afterward ; then sprinkle well with salt, and let stand over night to drain out the water, then chop 1 doz. peppers (first re- move seeds), and add 2 tablespoons of celery seed, and 1 tablespoon of mustard seed. Mix all together and pour over cider vinegar sufficient to cover, and keep in a cool place. Mrs. Geo. E. Howes. Pepper Hash Twelve green peppers, 12 red peppers, 15 good sized onions, 2 quarts cider vinegar, 2 cups brown sugar, 3 tablespoons salt. Chop peppers in food chopper and scald separately, chop onions in chopper. Cook all together in one quart of vinegar. Drain and cook until tender in the other quart of vinegar, sugar and salt. Mrs. A. 0. Jones. French Mustard Slice an onion in a bowl, cover with vinegar. After 2 days, pour off the vinegar. Add 1 teaspoon of cayenne pepper, 1 teaspoon of salt, 1 tablespoon of sugar, and mus- tard enough to thicken. Mix, set on stove and stir until it boils. When cold it is fit for use. Mrs. R. R. Wilder. Pickled Grapes Take 7 lbs. of grapes, 3 lbs. of brown sugar, 2 ozs. of cinnamon, 1 oz. of cloves, 1 oz. of mace, § pint vinegar. BAKER DRUG CO. 2 STORES "IN BUSINESS FOR YOUR HEALTH" 156 PICKLES Pulp the grapes, cook pulps well for 10 minutes, strain through a sieve; add skins, with sugar, vinegar, and spices. Cook \ hour. Mrs. S. S. Hulbert. Chili Sauce Thirty large ripe tomatoes, six red peppers, 10 onions, 2 stalks celery, 5 tablespoons salt, 1 cup brown sugar, 2 cups vinegar. Pare, cut up and cook tomatoes while preparing other ingredients. If too watery drain off 2 cups. Add other ingredients and cook 20 or 30 min- utes. Mrs. Walter Clark. Chilli Sauce Sixteen tomatoes, 1 large onion, 1 green pepper, 1 cup vinegar, Stew 2 hours slowly; just before taking from the stove, add 1 teaspoon each of cinnamon, all- spice, cloves, cassia, ginger, and nutmeg, 1 spoon of salt. Mrs. V. P. Collier. Corn Relish Seven and one-half cups corn (about 16 large ears), 3 % cups shredded cabbage, 1 cup green and red peppers, f cup onion, 1 cup celery, chopped, 1\ cups granulated sugar, \ cup cider vinegar, 1-3 cup salt (or enough to taste), 1 oz. dry mustard. Put onions, peppers, cabbage through meat chopper and measure separately. Add all ingredients except mustard and boil 45 minutes slowly. Mix mustard with 3 extra tablespoons of vine- Garments for Cvenin? § SportWear Pickles 15? gar. Add and boil ten minutes longer. Fill hot jars and seal. If vinegar is very sharp, dilute with water. Mrs. Waldo Jennings. French Mustard Three tablespoons mustard, 1 tablespoon granulated sugar, well worked together. Then beat in an egg until it is smooth; Add 1 tea-cup of vinegar, a little at a time working it all smooth. Cook three or four minutes, stirring all the time. When cool, add 1 tablespoon olive oil, taking care to work it in smoothly. Mrs. C. A. Squier. CONFECTIONERY White Fondant Two and one-half pounds sugar, If cups hot water, \ teaspoon cream of tartar. Put ingredients into a smooth granite stewpan. Stir, and then heat gradually to boiling point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape. After a few minutes' boiling sugar will adhere to sides of kettle. This should be washed off with the hand first dipped in cold water. Have a pan of cold water near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of sauce pan is removed. If this is done quickly there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab or platter. Let stand a few minutes to cool, but not long enough to become hard around the edge. Scrape fondant with chopping knife to one end of marble, and work with a wooden spatula or spoon until white and creamy. It will quickly change from this consistency and begin to lump, when it should be kneaded with the hands until perfectly smooth. Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and let stand Tip Top Dry Cleaning and Pressing Phona 4084 CONFECTIONERY 159 twenty-four hours. Always make fondant on a clear day, as damp, heavy atmosphere has an unfavorable effect on the boiling of sugar. Virginia Winship. Opera Cream Boil 2 cups sugar and 1 cup water, butter size of walnut, J, tablespoon vinegar. Let boil until it forms a soft ball. Add f cup chopped nuts. Pour into but- tered pan. Cool 5 minutes, then beat until white. Mary Browning. Divinity Two cups granulated sugar, § cup water. Boil 2 or 3 minutes, then add ^ cup corn syrup. Put in a pinch of cream of tartar as soon as sugar and water boil. After adding syrup, boil until it threads brittle. Have beaten stiff the whites of two eggs, pour upon it the cooked syrup, and beat adding three-quarters cup chopped nuts and candied fruit. Mrs. C. W. Sutton, Minneapolis. Nut Candy One cup of milk and 1 cup of sugar. Boil and stir all the time. When done it will follow the spoon. Stir full of peanuts or hickory nut meats. Miss 0. S. Hinman. Cream Taffy Three cups of granulated sugar, \ cup of vinegar, \ cup of water, and butter the size of a walnut. Boil without stirring until it will candy when dropped in cold water; flavor and pour out on a buttered dish. Moisten the hands when pulling. When cold, cut with sharp scissors. Mrs. Harriet Howes Morgan. 160 CONFECTIONERY Fudge One cup white sugar, 2 cups brown sugar, 1 cup milk, piece of butter size of walnut, \\ squares chocolate, 1 tablespoon cocoa. Let boil until it forms very soft ball in water. Add pinch of cream of tartar while boiling. Add a little vanilla and nut meats if desired. Turn on buttered platter and let cool. Then beat till creamy. If it gets too hard or grainy, add a bit of cream. Mary Browning. Fudge Two cups white sugar, | cake Baker's chocolate, butter the size of egg, f cup thin cream. Boil until it forms a soft ball when dropped into cold water. Take from fire and cool until you can hold your hand on the outside of the pan, then add 1 teaspoon vanilla and beat until it thickens. Put into buttered tins and cut in squares. Butter Scotch Candy One and one-fourth cups brown sugar, 6 teaspoons vinegar, 2| tablespoons butter. Cook slowly until crisp in cold water. Stir very little. Mrs. Morna Eldred LaPierre. Butter Scotch One cup of sugar, 1 cup of molasses, | cup of butter, 1 tablespoon of vinegar, and a pinch of soda. Boil all to- gether until done; pour in buttered pan, and cut in squares when cold, and wrap in paraffin paper. Mrs. R. R. Wilder. CONFECTIONERY 161 Pralines Two cups light brown sugar, | cup boiling water, 2 heaping tablespoons butter, pecan meats. Boil water and sugar until it will make soft ball in water. Add butter and cook five minutes. Add nuts without beat- ing much. Drop from spoon on oiled paper. Mrs. Delos Thompson, Rensselaer, Ind. Chocolate Carmels Three-fourths cup of chocolate, 1 cup of molasses, 2 cups of white sugar, butter the size of a small egg. a pinch of flour and soda, and 1 cup of milk. Mrs. J. B. Rue. Chocolate Carmels Three cups of brown sugar, 1 cup of milk, 1 half cake of chocolate, and a piece of butter the size of an egg. Boil until thick, pour in a buttered pan, and when cool cut in squares. Mrs. G. C. Steele. Hickory Nut Macaroons To 1 cup of hickory-nut meats add | teaspoon each of ground allspice and nutmeg. Make a frosting of 1 egg as for cake, and stir in the meats. Make the mixture into balls the size of a nutmeg. Lay them on buttered tins, and bake in quick oven. Mrs. E. C. Groesreck. LEVANT COLE, Florist, "•^EL'ST 162 CONFECTIONERY Molasses Candy One cup molasses, \ cup white sugar, a piece of butter the size of a walnut, and 2 tablespoons of vinegar. Heat a frying-pan, and put the butter in first and heat. Add the molasses, and the sugar moistened with the vinegar. Just before removing from the fire, add \ teaspoon of soda. It is done when it will drop hard in cold water. Mrs. V. P. Collier. Salted Almonds Blanch the almonds by pouring boiling water over them, and let them stand until the water is cool. Then slip off the skins. Butter very freely a frying-pan or dripper, put the almonds in it, and bake in the oven, stirring frequently, until they are well browned. Take from the oven and salt while hot, that the salt may adhere to the buttered nuts. Miss Julia E. Hinman. Candied Grape Fruit Peel Save grape fruit rinds, the thicker the better. Cut in quarters and then in strips. Put on fire in cold water. When it comes to a boil, drain and repeat three times. Make a heavy syrup, allowing 1 cup sugar to each grape fruit. Add peel and cook, stirring constantly till syrup is all absorbed. Lay on brown ABBOTT OPTICAL CO., 17 E. Main St. CONFECTIONERY I" 3 paper and sprinkle thoroughly with granulated sugar. VeU»e coloring may he added Jo syrup ,* add to attractiveness. lylKB - L " Fig Paste One pound each of figs, raisins and dates, 2 cups walnut meats. Put through fine grinder twice. Add Tuice of 1 large orange. Roll in as much powdered J 8U gar - is necessary to make firm paste. Shape m balls and roll in powdered sugar^ ^ ^ ^^ Table of Weights and Measures 4 cups of sifted flour well heaped 1 lb. 2 cups of butter 1 lb. 1 generous pint of liquid 1 lb. 2 cups of granulated sugar 1 lb. 2\ cups of powdered sugar 1 lb. 10 common-sized eggs 1 lb. 1 large tablespoon of flour.... 1 oz. The cup used is the common cup holding £ pint. 1 Gill of liquids..... \ cup. Read The Good Health Magazine IT was the pioneer magazine in teaching biologic living, and it stands alone. When the magazine (under another name) was established in 1866, the Editors adopted a policy which has been maintained at the same high standard throughout the years. When you select a magazine, you want one that is worth while. The majority of thinking people will at once admit that health is the most important and valuable of a man's assets. Without it, one is crippled in every line of endeavor. GOOD HEALTH tells you how to keep well. There is no periodical in the world that contains such a wealth of general health information, dietetics and all that pertains to the art and science of health and longevity, as the GOOD HEALTH magazine. John Harvey Kellogg, M. D., LL. D., is'the Editor-in-chief. Dr. [Kellogg' s work as the builder and medical chief of the renowned Battle Creek San- itarium is well known. His forceful editorials, as well as other articles in GOOD HEALTH, are widely copied and commented upon in journals throughout the country. One year's subscription to GOOD HEALTH costs only $2. SO. Mail your subscription remittance today. Send a postal card request for a sample copy of GOOD HEALTH. ADDRESS Good Health Publishing Company Battle Creek, Michigan. Phone 224 HI El mm w EVANS 6 SON iUL> m BATTLE CREEK, MICHIGAN. 16 Liberty St. Ilo burst o! elo= quence, no glor- ified words can quite paint for a the beauty of the hats shown by Vogue Hat Shop Mrs.B.V. WELSH 9-11 Arcade "Cleaning and dyeing things Saves lots of buying things" M WILL H. SPINK 61 EAST MAIN ST. phone 741 GO TO FISHER'S FIRST" For Books, Stationery, Office Supplies Party Favors, Novelties, etc. E. C. FISHER 8c CO. 12-14 West Main Street phone 128 Y our Sunba\> Dinner Try a Sunday Dinner with Savita Bouillon and Roast of Protose. Savita is a wonderful vegetable extract with a pro- nounced meaty taste. A genuine vitamin food. Protose is a substitute for meat that has stood the test of time and use and has become a staple in hundreds of homes. Wholesome, nourishing, appetizing. The Battle Creek Food Company. Always Best at Binder's MEAT, FISH, GAME IN SEASON THE BINDER MARKET Where Quality is Supreme COMPLIMENTS OF H. A. BROMBERG Jeweler and Optician Bromberg Building," Monument Square BATTLE CREEK, MICH. Wearing Apparel, Millinery AND Furnishings for Women Bell Phone 159 BATTLE CREEK, MICH. THE BEST RECEIPTS Fail With Poor Heat. Try Our Coal and Have SUCCESS RATHBUN & KRAFT CO. BELL PHONE ■ 2737 57 SOUTH MCCAMLY ST. CITIZENS PHONE 1037 "Our Coal Makes Warm Friends*' J. Porter Mayo Jeweler & Optician A COMPLETE OPTICAL SERVICE POST TAVERN BLDG. Compliments The Cheerful Service Store Compliments Turner Furniture Co. Eight out of every ten homes in Battle Creek are using an A-B Gas Range Exclusive A-B features make this range the best value on the mar- ket today. FOR BETTER COOKING AND BETTER BAKING, BUY AN A-B GAS RANGE. Sold in Battle Creek by THE BATTLE CREEK GAS CO. Work Called for and Delivered IVAN HOLMBERG TAILOR CLEANING-PRESSING-REPAIRING BELL PHONE 2236 4»5J4 MAPLE ST. ELECTROLYSIS AND MARCEL WAVING SOFT WATER SHAMPOO BLANCHARD AND WOLGAMOOD BELL PHONE 8 3 - J 605 POST BLDG. BATTLE CREEK, MICH. STEVENS & GORDON CO. CLOTHING AND FURNISHINGS FOR MEN AND BOYS 10 W. Main Street Battle Creek, Mich. POTTER & SAVAGE Dealers in Fresh, Salt & Smoked Meats. When in need of best quality meat at moderate price, give us a trial. Your Satisfaction Means Our Success. 241 W. Main St. Bell Phone 4548 W ABBEY'S RICHELIEU GROCERY THE QUALITY STORE 130 North Division Bell Phone 3456 & 3457 Automatic Phone 2685 When you are hurried and in need of im- mediate service phone us for any of the leading brands of groceries; delicacies, jams and other condiments. One of the im- portant parts of our service is that we not only supply you food products that are fresh and pure at maximum value and at a moder- ate price but that we protect you through our guarantee of satisfaction in everything you buy here. We recommend Richelieu products. THE? JXJ«T RIGHT BREAD (Sold t>^r all O^OOOrS Made by Gartner Baking Co, MAYO & GAULT Jewelers 1 8 Jefferson Ave. So. Bell Phone 606 Battle Creek, Mich. A. H. THOMAS MEATS When in need of anything in our line, remember that we handle only highest quality at reasonable prices. 106 CALHOUN ST. PHONE 1712 Since 1899 Strain's Bread has been the Standard of Bread for Battle Creek. Our constant care is to so maintain the quality 0/ Gold Medal Bread as to always merit the confidence and patronage of the exacting housewife. FRESH DAIL Y AT ALL GROCERS. Strain 'Baking Company H. A. PRESTON CO. A STANDARD OF QUALITY HAS BEEN SET FOR MERCHANDISE BY THIS FIRM FOR 40 YEARS as-t Street GEORGE BODINE FLOYD BODINE BODINE BROTHERS THE FRENCH DRY CLEANERS AND DYERS PRESSING AND REPAIRING BELL PHONE 365 36 N. JEFFERSON AVE. BATTLE CREEK, MICH. SERVICE — QUALITY 45=47 Jefferson Ave., South Both Phones 1504 GENERAL LAUNDRY WORK SPECIAL SERVICE FAMILY WASHING SPECIAL EQUIPPED LACE CURTAIN DEPARTMENT OF BATTLE CREEK, MICHIGAN soft-waterlaundry AUSTIN & COMPANY Opposite Bijou China, Glass and a thousand Novelties. Compliments of \tewart I aundry 57 -- 59 E. Main St. OLDEST and BEST TAYLOR & TAYLOR Grocers 15 Jefferson Ave. North May we suggest SQUIBB'S SPICES for your Cabinet Money cannot buy better nor Science produce purer. Goes farther and gives better flavor. OWL DRUG COMPANY 53 W. Main Street Battle Creek, Mich. Look for the Yellow Owl Front rv ' COMPLIMENTS OF r BATTLE CREEK BREAD WRAPPING MACHINE COMPANY A GOOD COOK Knows that a good recipe makes APPETIZING FOOD AND A GOOD MILLINER KNOWS that good material and good workman- ship makes durable and stylish hats. The best of everything in the millinery line can be had here at all times, at a moderate price. EXPERT BUTTON MAKING, HEMSTITCHING & PLEATING COLEMANS MILLINERY (upstairs) io East Main St. Over Bazleys GOOD COOKING NEED*S GOOD SPICES \JSE SQ\J\US AND TASTE THE DIFFERENCE A FULL LINE Also — Squibb's Soda — Olive oil — Vanilla & Household Specialties at AMBERG, MURPHY DRUG COMPANY Ltd. 50 YEARS AT 5 EAST MAIN STREET ASK THE WOMAN WHO USES THEM sells Stationery that you will be Proud to use Cameras, Photo Supplies and Superior Service Plate and Society Engraving McCamly Street on the Bridge BATTLE CREEK WHAT WOULD A GOOD RECEIPT BE WITHOUT GOOD MATERIALS The most skillful chef in the world, working with a tried and tested recipe would achieve poor success unless his ingredients were exactly what he knew them to be. But with the ingredients of known quality and merit his simplest dishes would be fit to set be- fore a king. For years, this store has been dealing in groceries and supplies of known quality and established merit — on that basis the reputation of this store has been built. Just as the excellence of the recipes in this book has been established by test, so has the reputa- tion of this store. Tho "T. F". NA/halen Qrocory Oo. Established, 1900 TOELLER'S DEPARTMENT STORE Battle Creek, Mich. READY-TO-WEAR DRESS GOODS LINENS DOMESTICS MILLINERY SHOES HOSIERY HOUSE FURNISHINGS "Exclusive Agents For Athena Underwear" How About It? GOVERNMENT STATISTICS SHOW THAT 7 PERSONS OUT OF EVERY 10, SUFFER FROM SOME FORM OF FOOT TROUBLE —Are you one of the Seven?— DR. G. H.ALWARD CHIROPODIST— FOOT SPECIALIST 207 POST BLDG. PHONE BELL 217 Do Not Neglect YOUR PERSONAL APPEARANCE AND LOOSE FAVOR AMONG YOUR FRIENDS MARCELING MANICURING ELECTRICAL. FACIAL AND SCALP TREATMENTS -EXPERIENCED OPERATORS- MARINELLO PREPARATIONS-HAIR GOODS ALWARD HAIR SHOP 208 POST BLDG. PHONE BELL 217 THE MOON THE JOURNAL Founded in 1879 Founded in 1872 The Home Newspaper of Battle Creek. THE MOON-JOURNAL Owned, Managed, Edited, and Manned in All Departments by Battle Creek People. The Best Buy for News. The Best Advertising Buy. Goes Into 60 Per Cent, of the City's Homes . Prepare for the Camping and Outdoor Season "United" Products The Best Equipment "NUGGET" OUTFIT ALL-STEEL CAMP STOOL The "NUGGET" is a practical, folding Camp Stove and Oven. Cooks. Bakes, Broils. Outfit consists of Stove, Oven, Meat Broiler, Extension Handle, Folding Handle Fry Pan, and Kit Bag. Folding Camp Stool. Every part of steel. Seat pliable. All joints electric- ally welded. Tested to over 350 pounds. Height 16 inches. UNITED STEEL & WIRE CO. Battle Creek, Mich. Apparel For Ladies, Misses and Children Let Us Furnish Your Floor Coverings. We Carry a Complete Line of Carpets, Rugs and Linoleums. Dry Goods, Millinery and Notions WEICKGENANT'S DEPT. STORE Hours 8:30 Bell Phone To 6 P.M. — 365 1 — ®lp> (Comfort ^hop 522-23 $00i Jgutlhmg Harper Method Hair Office Mrs. Oren O. Cummings Careful Shampooing Scalp Treatments Marceling Hairdressing Facial Treatments Manicuring N. E. HUBBARD GENERAL INSURANCE 412 POST BUILDING BELL PHONE 175 OUR RECIPE: SUDDEN SERVICE C. R. Brewer Lumber Co. Ill Marshall Street ALL LADIES Are proud of their Kitchen. Let us cover your table with ZINC. JONES SHEET METAL CO. PHONE 599 66 S. JEFFERSON AVE. Eave T roughing Roofing Stop and Shop at the "Butcber ©bop" men's Wear of Quality BUTCHER, ROBERTS & MILLARD BELL PHONE 1417- W MRS. NELLIE FISH HAIR GOODS MANUFACTURED WHOLESALE, RETAIL. HAIR DRESSING MANICURING AND MASSAGING. 608 City National Bank Bldg. Battle Creek, Mich. The Jury- Rowe Company OF BATTLE CREEK FURNITURE, RUGS, STOVES AND COMPLETE HOUSE FURNISHINGS 79-81-83 West Main St. Battle Creek, Mich. G. E. FITZGERALD HARDWARE SHEET METAL WORK 97 WEST MAIN ST, "Better Shoes For Less Money" MERRITT & CALDWELL SHOE PARLORS G. S. CALDWELL, PROPRIETOR 51} W. MAIN ST. OVER OWL DRUG BATTLE CREEK, ARCADE BLDG. MICHIGAN MILK PRODUCERS CO, 47 KALAMAZOO STREET F. W. SULLIVAN WHOLESALE 8c RETAIL SCIENTIFICALLY PASTUER1ZED Milk, Cream, Buttermilk, Cottage Cheese and Velvet Ice Cream THE MOST PRECIOUS OF PERFUMES ^ttar of roses is distilled from the crushed petals of the rose. Taken in the fullness of its bloom and beauty, the rose withers and is gone — but lives for ages as an essence, inexpressibly sweet. §o it is with a real noble soul; adversity but dis- tills the perfection of the character. - And, ill for- tune brings out a sweet nobility. (Compliments of The Farley Company.) FARLEY FUNERAL HOME 105 W. Van Buren St. A Tribute to Your Success FROM L. W. ROBINSON POST BLDG. Battle Creek, Mich. The Enquirer and News Battle Creek's Newspaper Institution """Phe Classified Department of the A Enquirer and News is the Market Place of Calhoun County. The Good Health Cafe Washington at Champion Here you will find the finest food that the markets afford — cooked and served so appetizing that you will be delighted. "No meat — but the best there is to eat THE GOOD HEALTH GROCERY 47 N. Washington Ave. FINE GROCERIES AND FRUITS SANITARIUM HEALTH SAVOY FOODS QUALITY PRODUCTS OUR OWN DELIVERY The Sign of Good Printing Ellis Publishing Co. PRINTERS - BINDERS ELECTROTYPERS ENGRAVERS BATTLE CREEK, MICHIGAN The Makers of this Book LIBRARY OF CONGRESS 014 488 331 7