22
n
Cook Book
RECIPE FOR A HAPPY DAY
A little dash of water cold,
A little leaven of prayer,
A little bit of sunshine gold
Dissolved in morning air.
Add to your meal some merriment,
Add thought for kith and kin,
And then as prime ingredient,
A plenty of work thrown in.
Flavor it all with essence of love
And add a dash of play.
Let the dear old Book, and a glance above
Complete the well-spent day.
norton, Pa.
1922


Foreword
GREETING
To all MAKERS OF GOOD THINGS TO EAT
We issue this book
To help you to cook;
Please do not scold
At recipes old;
There are many new,
Both tried and true.
And we make bold
To commend the old,
And ask you to try,
This our supply,
Of recipes new,
Of recipes true.
They will teach you to bake
Most delicious cake,
And help you to make,
For husband's sake,
The daintiest sweets,
The juciest meats.
3


Contents
5
11
14
Soups......
Fish and Oysters..
Cheese and Egg Dishes..
Meats...
Fruits and Vegetables.
Breads.....
Salads and Salad Dressings
17
24
32
41
Pies...
47
53
61
Cakes
Small Cakes and Cookies..
Puddings.
Desserts..
67
71
Frozen Desserts..
76
Pickles and Preserves
81
87
Sandwiches...
Candies.
90
Beverages...
93
4


KNOX GELATINE is Guaranteed to please or money back
WHITE STOCK
White stock is used in the preparation of white soups,
and
is made by boiling six pounds of a knuckle of veal, cut in small
pieces, poultry trimmings, and four slices of lean ham. Cook
slowly, as directed in stock above, in three quarts of cold water.
HOW TO CLEAR STOCK
Remove fat from stock, and put quantity to be cleared in
stewpan, allowing white and shell of one egg to each quart of
stock. Beat egg slightly, break shell in small pieces and add to
stock. Place on front of range and stir constantly until boiling
point is reached; boil two minutes. Set back where it will simmer
twenty minutes; remove scum and strain through double thick-
ness of cheese cloth placed over a fine strainer.
BAKED BEAN SOUP
Three cupfuls cold baked beans, three pints water, two slices
onion, two stalks celery, one and one-half cupfuls stewed and
strained tomatoes, two tablespoonfuls butter, two tablespoonfuls
flour, one tablespoonful Chilli sauce, salt, pepper. Put beans,
water, onion and celery in sauce pan; bring to boiling point,
and simmer thirty minutes. Rub through a sieve; add tomato
and Chilli sauce; season to taste with salt and pepper, and thicken
with the butter and flour rubbed together. Continue cooking a
few minutes, and serve with crisp crackers.
FANNY MERRITT FARMER.
CREOLE SOUP
One quart brown soup stock, one pint tomatoes, three table-
spoonfuls chopped green peppers, two tablespoonfuls chopped
onion, one-fourth cupful butter, one-fourth cupful flour, salt,
pepper, cayenne, two tablespoonfuls grated horseradish, one
teaspoonful vinegar, one-fourth cupful macaroni rings. Cook
pepper and onion in butter five minutes. Add flour, stock and
tomatoes, and simmer fifteen minutes. Strain, rub through sieve,
and season highly with salt, pepper and cayenne. Just before
serving, add horseradish, vinegar and macaroni, previously cooked
and cut in rings.
MULLAGATAWNY SOUP
Three quarts chicken stock, four onions, one carrot, two
turnips, six stalks celery, one tablespoonful curry powder, one
tablespoonful flour. Chop the vegetables, add to the stock, and
1
6


The KNOX ACIDULATED package contains Lemon Flavoring
put them in a saucepan over a hot fire until it begins to boil.
Then set aside to simmer for twenty minutes. Add
curry pow-
der and flour. Mix well; boil three minutes, and strain. In
serving add some pieces of the white meat of the chicken
chopped.
ISABEL GORDON CURTIS.
SOUP A LA MENESTRA
Two quarts mutton broth, one-half cupful carrot, one table-
spoonful onion, one-half cupful celery, one cupful fine cut cab-
bage, two tablespoonfuls butter, one tablespoonful rice, salt and
pepper. Cut fine the carrots, onion, celery and cabbage. Place a
saucepan with butter over the fire; add the vegetables, a little
of the broth, and cook ten minutes. Then add the rice, mutton
broth, salt and pepper. Boil slowly, well covered, for one hour.
Serve with grated cheese.
TOMATO BOUILLON
Simmer one quart tomatoes for one hour and strain them
through sieve. Dissolve four bouillon cubes in four cupfuls
boiling water; add tomato pulp and boil five minutes. Serve
with toasted crackers.
MRS. T. P. FORD.
TOMATO BOUILLON WITH OYSTERS
One can tomatoes, one and one-half quarts brown stock,
one chopped onion, one-half bay leaf, six cloves, one-half tea-
spoonful peppercorns, one pint oysters, pepper and salt, dash
Tabasco sauce. Boil together the stock, tomatoes, and seasonings
twenty minutes. Strain, cool and clear, then strain into cups
over parboiled oysters. Serve with croutons.
LIMA BEAN SOUP
One cupful dried lima beans, two medium-sized onions
(sliced), one carrot, one-half cupful broken spaghetti, three pints
cold water, one teaspoonful salt, paprika. Soak beans for several
hours, drain off water, and add cold water. After they have
cooked for an hour, add onions. Continue cooking till soft, and
rub through colander. To this add cooked carrots (sliced very
thin), spaghetti, butter and salt. It may be necessary to add more
water. Celery, cabbage or potato may be added.
ADA W. Shields, Mt. Tabor, N. J.
CREAM OF ASPARAGUS SOUP
One small bunch of asparagus, one quart boiling water, one
pint milk, one heaping tablespoonful flour, one heaping table-
7


KNOX GELATINE makes Desserts, Salads, Candies, Puddings,
Ices, Etc.
spoonful butter, one small onion, a little chopped parsley, salt
and pepper to taste, one-half teaspoonful sugar. Scrape aspara-
gus, and cut in inch pieces (reserving tender tips to cook sep-
arately and drop in finished soup). Cook asparagus and onion in
water until very tender. Strain through a colander, mashing
as much through as possible. Keep hot till a white sauce is
made. Melt butter in a saucepan, and stir in the flour, add the
cold milk, a little at a time, and stir well to keep from lumping.
As soon as it has boiled up smooth and thickened, add to the as-
paragus water and pulp: Season; put in parsley chopped fine,
and asparagus tips which have been cooked in a very little water.
Serve with small strips of toast or crisped crackers. If canned
asparagus has to be used, mash well, and add a pinch of soda be
fore putting in the white sauce, as the juice of the canned vege-
table may curdle the milk. Mrs. TaTE CHEENERY, Ashland, Va.
CHICKEN CREAM SOUP
Carcass of roast chicken, three quarts cold water, one pound
lean veal, one bay leaf, one slice onion, one teaspoonful celery seed,
one tablespoonful butter, one tablespoonful flour, one-third
cupful rice, two cupfuls rich milk, yolks of two eggs, chopped
parsley. Break bones; put them into the soup kettle with cold
water and the veal cut in cubes. Cook slowly until liquid has
reduced one-third, then add bay leaf, onion and celery seed;
cook one-half hour longer and strain. Add rice, salt and white
pepper to taste, and cook slowly until rice is tender. Make
white sauce of the butter, flour and milk. When thoroughly
cooked and quite smooth, add the well beaten yolks of eggs, and
add to the soup with a little chopped parsley. Do not boil after
egg is added; but keep hot until egg has thickened. Serve in
bouillon cups with or without a spoonful of whipped cream on
top of each.
CREAM OF PEA SOUP
One can peas, two teaspoonfuls sugar, one pint cold water,
one pint milk, one slice onion, two tablespoonfuls butter, two ta-
blespoonfuls flour, one teaspoonful salt, one-eighth teaspoonful
pepper. Drain peas from their liquor; add sugar and cold water,
and simmer twenty minutes. Rub through a sieve; reheat,
and thicken with butter and four cooked together. Scald milk
with onion; remove onion, and add milk to pea mixture. Season
with salt and pepper. Cream of corn soup may be made in the
same manner.
8


Try KNOX ACIDULATED GELATINE with the Lemon Flavor
enclosed
DEVILED CRABS
Cook together (stirring same) in sauce pan: One-half pound
of butter, one tablespoonful of flour. Add: one tumbler cream
(evaporated cream may be used), one boiled onion (mashed to
a pulp), salt and cayenne. Then put in: One can crab meat,
two eggs (beaten). Cook until it begins to thicken, stirring
constantly. Cool and place in shells. Sprinkle with bread
crumbs and butter and bake.
Mrs. J. L. CAMBLOS.
BAKED SHAD
Split a shad down the back and stuff with a mixture of bread
crumbs, salt, pepper, and butter. Place in a baking pan with a
little water and bake until tender. Garnish with thin slices of
lemon, or. serve with cream sauce.
FRIED OYSTERS
Rinse oysters, and see there are no pieces of shell on. Roll
first in cracker crumbs; then dip in beaten egg in which add a
little sweet milk. Roll again in cracker crumbs; season, and fry
in hot butter and lard to a golden brown.
MRS. JOHN A. ESSER.
STEAMED OYSTERS
Put the oysters in a pan on stove and let swell in their own
broth, but not boil. Make a dressing of milk, thickened with
flour, a little salt and piece of butter that has been browned;
pour this over the oysters. Serve in plater if desired.
Miss Martha HYNDMAN.
SCALLOPED OYSTERS WITH MACARONI
Drain one quart of oysters; break and boil one package of
macaroni; put in large baking dish, alternating oysters and
macaroni; pepper and salt to taste; cover with cream; add
slices of butter. Bake in slow oven twenty minutes.
Mrs. M. BEISEL.
FRIED OYSTERS
One quart of raw oysters (drained), beat two eggs; roll one
pound of crackers to a dust; add salt and pepper to taste.
Dip oysters in egg; roll in cracker dust; fry in hot butter and
lard (equal parts) to a golden brown. Serve hot.
Mrs. AMELIA JOHN.
12


KNOX GELATINE is highest quality and worth its price
Cheese and Egg Dishes
“Humpty Dumpty sat on the wall,
Humpty Dumpty had a great fall;
All the king's horses and all the king's men
Could not set Humpty Dumpty back again.”
CHEESE STRAWS
Cream two cupfuls cheese with one cupful of butter and one-
half cupful of cold water; season with red pepper and salt, and
enough flour for a stiff dough. Roll thin, cut in strips and bake
in a quick oven.
Mrs. C. R. Pepper.
CHEESE OMELET
Beat up three eggs and add to them a tablespoonful of milk
and a tablespoonful of grated cheese; add a little more cheese
before folding. Turn the omelet out on a hot dish and grate a
little cheese over it before serving. White House Cook Book.
PEPPERS STUFFED WITH CHEESE
Remove inside of pepper; heat in oven until skin peels off.
Take fresh cheese, mold in ball size of an egg and put inside of
pepper; then dip in the following batter and fry in deep fat,
Crisco preferred. Three eggs beaten separately, one level table-
spoonful flour, and salt, beat thoroughly and fold in whites.
CONTRIBUTED.
CHEESE CROQUETTES
Grate one-half a pound of American cheese. Mix in it a
scant tablespoonful of butter, a tablespoonful of milk, an egg,
beaten; one-half a teaspoonful of salt and paprika. Mold into
small croquettes; dip in the yolk of an egg with a little milk added;
roll in cracker dust; fry in deep, hot fat. The above proportions
will make eight croquettes.
MRS. LEO HUETTLE.
CHEESE SOUFFLE
Melt two tablespoonfuls butter; add three tablespoonfuls flour
and stir until well blended; then pour on gradually, while stirring
constantly, one-half cupful milk. Add one-fourth cupful grated
American cheese, one-half teaspoonful salt and a little cayenne.
Add the yolks of three eggs beaten until thick and lemon colored,
and cut and fold in the whites of three eggs beaten until stiff
and dry. Cook in chafing dish until firm. CONTRIBUTED.
14


KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons
WELSH RAREBIT
Cut one-half pound of cheese in small pieces, add pepper
and salt; pour over the cheese a half cupful of sweet milk; let
it slowly melt until it comes to a boil. Beat an egg light, and
when the cheese is all melted and boiling, take it off the
fire and
add the beaten egg.
CREAMED EGGS ON TOAST
Three hard-boiled eggs; cut the whites into small pieces and
mix with a good cream sauce.
Run the yolks through a potato
ricer and add to the above mixture. Add salt and pepper to taste.
Serve on toast.
Mrs. F. B. KLINE.
WELSH RAREBIT WITHOUT BEER
One pound cheese, three tablespoonfuls milk, one teaspoonful
Worchestershire sauce, two eggs, salt and cayenne.
Put butter
in chafing dish then stir in cheese which has been cut in small dice.
Stir constantly until melted. Add milk, salt and pepper and
Worchestershire, stirring hard. Beat eggs, whites and yolks
together; stir into cheese and cook three or four minutes. Serve
hot on crackers. Must be eaten immediately.
MRS. J. K. TAGGART.
WELSH RAREBIT
Into top of chafing dish or double boiler, put a tablespoonful
of melted butter; cut one pound of American cheese in small
pieces and allow the cheese to melt slowly. When melted, add
one-fourth teaspoonful salt, one-eighth teaspoonful pepper, one-
fourth teaspoonful paprika, one-half teaspoonful dry mustard
and dash cayenne pepper. Then to one-half cupful of cold water
add one teaspoonful of Worchestershire sauce, stirring until
mixture is smooth and velvety. Serve on crackers or crisp toast
immediately and garnish with stuffed olives or gherkins.
MRS. TOM FORD.
EGG CHOPS
One cupful milk, one tablespoonful butter, enough flour to
make a stiff dressing; season with salt and pepper and cook until
thick. Hard boil four eggs; chop fine in cream dressing; let
cool, then add one small onion grated, one teaspoonful minced
parsley. Let stand one hour before making into chops. Dip
chops in egg and cracker dust, and fry in deep, hot fat. This
will make six chops.
MRS. ARCH STERNE
15


Where recipes call for Gelatine use KNOX SPARKLING
GELATINE
CHEESE BALLS
One pound grated cheese, one pound cottage cheese, one-half
pound butter, one large onion run through meat grinder, one-
fourth cupful chopped capers, salt and cayenne. Cream butter
and mix with other ingredients; make into balls.
Mrs. J. K. TAGGART.
STUFFED PEPPERS WITH CHEESE
Remove seeds from green sweet peppers.
Put some cheese
through the food chopper. Season and moisten with cream
Stuff the peppers with this mixture and set on ice until needed.
Slice in thin slices and serve on salad.
CONTRIBUTED.
GOLDEN EGGS
Hard boil some eggs and put through potato ricer. Season
and pack in a glass. Slice this in slices one-half inch thick and
serve on lettuce leaves with sliced tomatoes. This makes an
attractive garnish for salads, vegetables, fish.
MRS. H. E. HYATT.
C. W. SURFACE
M. C. MILLER
Surface-Miller Company
Successors to Colhoun & Miller
General Contractors and Dealers in
Building Material of All Kinds
Millwork a Specialty
Christiansburg, Va., and Norton, Va.
Nothing too large or small for us to build,
either of Wood, Brick or Stone. When in
need of anything of this kind let us make
you an estimate. Satisfaction guaranteed.
16











Use KNOX GELATINE—the Four-Pint package
JELLIED BEEF MAKES A NICE LUNCHEON DISH
Soak one tablespoonful of Knox gelatine for one-half an hour in
one-half a cupful of water. Put sufficient cold boiled beef through
your meat-chopper to make a pint, and heat until the gelatine
is dissolved; add one peeled chopped tomato, a tablespoonful of
grated onion, a level teaspoonful of salt and a dash of pepper.
Add one-half a pint of boiling water. Stir this into the beef,
turn it into a small square mold, and stand it away to harden.
Serve cold, cut into slices, with either tomato or lettuce salad.
This may also be seasoned with Spanish sweet peppers, celery
seed or chopped celery.
BEEF PUDDING IS QUITE EASILY MADE
Chop sufficient cold boilded beef to make a pint. Boil four
ounces spaghetti for twenty minutes; then drain. Peel two good-
sized tomatoes and cut them into bits. Put a layer of spaghetti
in the bottom of a baking dish, then a layer of chopped beef, then
a layer of tomatoes, next a dusting of salt and pepper, then another
layer of spaghetti, and so on until all the ingredients are used,
having the last layer tomatoes. Cover this with fine breadcrumbs,
dot here and there with tiny bits of butter, and bake in a quick
oven for twenty minutes. Rice may be substituted for spaghetti.
BEEF, LAMB, OR VEAL CROQUETTES
One pint meat, one cupful breadcrumbs, one-half pint milk,
two small teaspoonfuls flour, two small tablespoonfuls butter,
one teaspoonful chopped onion, salt, pepper, a little chopped
parsley and a pinch of nutmeg. Boil milk; add butter and flour
(rubbed together), and cook until thick. Let cool. Add ground
meat and breadcrumbs and seasoning. Roll into shape. Dip
in egg and cracker crumbs and fry in hot lard.
Mrs. J. K. TAGGART.
ENGLISH MEAT BALLS
Season a pound of lean chopped meat with a teaspoonful of
salt, a dash of pepper and a tablespoonful of grated onion. Mix
and form into balls a little larger than English walnuts, stand them
in a baking-pan, and cover with a pint of strained stewed tomatoes.
Put the pan in a hot oven and cook for thirty minutes, turning
the balls once or twice.
SALISBURY STEAKS
Season one pound of chopped lean meat with a teaspoonful
of salt and the juice of one-half a lemon. Mix and form into
19


KNOX stands for Quality and Quantity in Gelatine
CHICKEN OR VEAL CROQUETTES
One pint of ground meat, add to meat, parsley (onion for veal),
salt, pepper, and dash of nutmeg. Boil one-half pint of milk,
one tablespoonful of butter and two of flour until thick. When
cool, stir in cut meat; make into croquettes; roll in egg and
cracker crumbs. Fry in deep lard.
JELLIED CHICKEN
Cook a medium size chicken in boiling water until tender.
When cold remove skin and bones and cut up (not too fine), and
return to pan with about one quart of water chicken has been
cooked in. Add an onion cut very fine, three or more stalks of
celery, one small can sweet peppers and salt to taste. Soften
three-fourths box of Knox gelatine in one-half cupful cold water
and add to above mixture. Pour in mold and let set over night.
MRS. F. B. KLINE.
CHICKEN A LA KING
One chicken (boiled and cup up finely), one can mushrooms,
two slices of pimentos. Make white sauce, season highly, put in
chicken, mushrooms and pimentos and serve on toast.
Mrs. R. S. GRAHAM.
CHICKEN CROQUETTES
One pound cooked chicken, three teaspoonfuls chopped
parsley, one onion, one-quarter pound butter, one-quarter pound
breadcrumbs, salt, pepper, cayenne, and enough rich milk or
cream to make mixture soft (about two cupfuls). Grind meat
and parsley. Boil milk with onion; strain onion out, mix milk,
chicken and breadcrumbs with salt and pepper and melted butter.
Let get perfectly cold. Roll into shape; dip in egg and bread-
crumbs and fry in hot lard.
CHICKEN PIE
Cut the chicken in small pieces as for frying and stew in just
water sufficient to cover it, with a little salt, until the meat begins
to separate from the bones; take it out, pick out the bones and
put the hot chicken in a dough lined pan made of rich pastry;
season the gravy with a little more salt, if needed, a little pepper,
generous lump of butter and chicken with corn starch, pour over
chicken. Roll out a crust and cover the pie, cut a large cross in
the middle of the crust; bake until the crust is a rich, golden brown,
three-fourths to one hour, but do not have the oven hot enough
to scorch it.
MRS. ROBERT FLEMING
22


Four separate Desserts for Salads from one package of KNOX
GELATINE
PRESSED CHICKEN
Boil a fowl in as little water as possible till the bones slip out.
Pick the meat to bits. Season the liquor highly with salt, pepper,
celery salt and a little lemon juice. Boil down to one cupful and
mix with the meat. Butter a mould and decorate the sides with
hard-boiled eggs. Pack the meat in and set away to cook with a
weight on top. When ready to serve cip the mould in warm water
and turn out carefully. Garnish with parsley.
CHICKEN A LA TERRAPIN
One large chicken, one-half pint stock or cream, one table-
spoonful flour, one-quarter pound butter, two yolks eggs, salt,
pepper, toasted bread. One large chicken boiled, and cut in small
pieces, as for salad; place in pan with stock or cream. While
this is heating, mix to a cream one tablespoonful flour, and one-
quarter pound butter. Add yolks two eggs. Put in with chicken,
one-half at a time, stirring while adding salt and pepper. When
sauce is thick as cream, serve on. toast or in small saucers.
TO COOK QUAIL
Dress birds, splitting up the back. Let stand in salt water.
Roll birds in flour and fry in half butter and half lard until nice
and brown on both sides, then pour water over them and let them
steam until tender. Make gravy as for fried chicken.
Mrs. John ROBERTS.
ROAST TURKEY
Dress turkey several days before cooking. Hang up in cold
place. When ready to roast put in roasting pan, breast down,
with some boiling water and a generous lump of butter. The
time required to roast will depend on the age of the turkey.
Roast until tender and then turn over and brown. Make a
dressing of bread crumbs, butter, pepper, salt, sage or chopped
celery. Either stuff the turkey with this or make into balls and
brown.
CONTRIBUTED.
23


KNOX GELATINÉ is economical--one package makes Four Pints
of Jelly
Fruits and Vegetables
“Bestrewed with lettuce and cool salad herbs.”
- Anonymous.
BAKED APPLES
Core apples, generously fill with sausage meat, bake without
sugar (of course with a little water in the pan). Baste occasionally.
This makes a good luncheon dish. MRS. R. S. GRAHAM.
BAKED APPLES
Peel apples about the same size and bake; use the small
red cinnamon drops (melted). Dip apples into color. Stuff
with nut meats and serve with whipped cream. CONTRIBUTED.
STUFFED APPLES
Core large, sound apples. Fill the centers with chopped
figs, nuts and raisins; add brown sugar, allowing two tablespoon-
fuls for each apple. Place the apples in a deep baking dish, add
a little water; bake until tender. Serve cold with whipped cream.
Mrs. J. B. PEIRCE.
BAKED APPLES
Take as many apples as are needed, scoop out the core and
some of the apple around the core, leaving a large hole. As a
filling for the apples add sugar, butter, nutmeg and seedless
raisins. Bake in slow oven until done, and just before sending
to the table put a large marshmallow on top of each and let melt.
MRS. T. S. McKELVEY.
BAKED BEANS
One quart well-cooked white beans, one onion (cut real fine),
one-half teaspoonful mustard, dash of red pepper, three table-
spoonfuls of molasses; put strips of breakfast bacon over top,
and bake until done.
Mrs. John ROBERTS.
BAKED QUINCES AND PEARS
Put alternate layers of quinces and pears in a baking dish,
with lots of butter and sugar between layers, having top layer
sugar and butter. Bake until fruit can be pierced with straw.
Delicious served with turkey or chicken. MRs. T. P. FORD.
24


KNOX GELATINE is the one dessert for all appetites
GOOD POTATOES
Four to six large Irish potatoes and one large onion. Cut pota-
toes in cubes and cook until almost done. Drain them and add
onion, chopped fine. Put into baking pan and add enough rich
white sauce to cover. Put a fork under the potatoes and let the
sauce run under them. Bake until brown in moderate oven.
MRS. T. S. McKELVEY.
POTATOES BAKED ON HALF SHELL
Bake six or eight potatoes. As soon as they are done, cut
in halves lengthwise, scoop out the center, mix with butter, cream,
pepper and salt; whip until light and put back into skins; grate
cheese over them and return to oven and brown.
MRS. J. B. PEIRCE.
HASHED BROWN POTATOES
Six cold cooked potatoes, one-third cupful of butter, salt
and pepper. Melt the butter and let it become quite hot; put
the potatoes into fat and toss them about till hot; then let brown
and season.
CONTRIBUTED.
SARATOGA CHIPS
Pare potatoes and slice into thin shavings on vegetable
cutter; allow to soak in cold water. Lift from the water and dry
in a towel Fry in deep fat until a delicate brown. Shake as
free from fat as possible and put to drain on absorbent paper.
Dust with salt.
CONTRIBUTED.
SWEET POTATO BASKETS
Select six sweet potatoes of even size. Wash, shape like a
basket, steam until nearly soft; place in pyrex plate, brush with
melted butter, sprinkle with sugar and brown delicately in a hot
oven. Remove centers and fill with pieces of apple cooked until
tender in a pink syrup.
MRS. W. W. WRAY.
SWEET POTATOES
Parboil sweet potatoes; peel and slice. Butter a deep dish
well,
put in layer of potatoes, then layer of apples (cut in one-half
inch slices) until dish is filled, with layer of apples on top. Sprinkle
each layer with sugar and dot with butter, pour in five table-
spoonfuls of warm water to generate steam; cover closely and
bake until apples are steamed. Uncover and brown.
MRS. R. S. GRAHAM.
29


KNOX GELATINE is measured ready for use—two envelopes
in each package
FRIED TOMATOES
Cut tomatoes into slices, dust each side with salt, pepper and
sugar, enough fine cracker crumbs to dry them. Have some hot
butter in frying pan; brown tomatoes on both sides. When
tender take up carefully with cake turner and serve on a heated
platter.
SAUCE FOR FRIED TOMATOES
One tablespoonful of butter, one-half teacupful of sugar,
one tablespoonful of ground mustard, pinch of red pepper, pinch
of salt, pinch of black pepper, one-half cupful of hot water. Cook
until thick as gravy. Spread tomatoes on dish and pour
dressing
over them.
MRS. D. PEIRCE.
STUFFED TOMATOES
Select nice large tomatoes; take out inside, leaving a shell.
Chop up cabbage and onions and the remaining tomatoes very
fine, season to taste; fill the shells and put into oven to bake.
Mrs. D. PEIRCE.
BAKED TOMATOES
One can tomatoes, one cupful of sugar, one cupful bread
crumbs, butter size of large egg. Put tomatoes in baking dish,
using half of the juice; add sugar, butter and bread crumbs, salt
and pepper to taste. Bake one hour in moderate oven.
MARGARET BARROWMAN.
MACARONI LOAF
Three-fourths cupful of macaroni, one cupful of cream, one
cupful of soft bread crumbs, one-half cupful grated cheese, one
tablespoonful chopped green peppers, one tablespoonful of parsley,
one-fourth cupful butter, three eggs (beaten separately), one
teaspoonful of salt. Cook macaroni in boiling salt water and
drain; add the bread crumbs and cheese to the milk and stir
together over the fire until the cheese is melted; then add the
other ingredients and the beaten egg yolks;_mix well together,
and lastly, fold in the stiffly beaten whites. Bake in a slow oven
until firm in the center. Serve with tomato sauce.
MRS. W. M. WRAY.
31














KNOX SPARKLING GELATINE improves Soups and Gravies
GRAHAM NUT BREAD
Three cupfuls graham flour (from which the bran has been
sifted), one-half cupful white flour, one teaspoonful salt, three
rounded teaspoonfuls baking powder. Sift several times, and
add the following: One cupful sugar, one cupful walnuts (chopped
fine), and enough milk to make it like cake dough (three or four
cupfuls). Bake one hour in slow oven. Will make two small
loaves.
Mrs. J. L. Camblos.
MUFFINS
Two cupfuls flour, one cupful milk, three tablespoonfuls sugar,
a pinch of salt, one egg, butter size of an egg, two teaspoonfuls
baking powder. Bake in muffin tins. MRS. DICKERSON.
BEATEN BISCUITS, No. 1
One quart flour, lard size of an egg, one teaspoonful salt.
Mix as ordinary biscuits, moisten with ice cold milk. Use as
little milk as possible, making dough very stiff. Beat twenty
minutes. Cut into biscuits. Bake very slowly about one-half
hour.
Mrs. J. K. TAGGART.
tea-
BEATEN BISCUITS, No. 2
One quart flour, three-fourths large cupful lard, one
spoonful salt, enough cold water to make stiff dough. Sift flour
and add salt. Cut in the lard, moisten with water, and beat
till it blisters.
MRS. W. A. CLYCE.
SALT RISEN BREAD
The day before the bread is to be baked, about ten a. m., in
winter, and twelve noon in summer: Slice one large raw potato,
one tablespoonful flour, one tablespoonful cornmeal, one table-
spoonful sugar, one teaspoonful salt. Put this in a covered
vessel; pour over it one pint boiling water, and stir well. Keep
in a warm place (not hot), until next morning. Strain into a
double boiler; add pinch of soda, one tablespoonful sugar and
flour enough to make a medium batter; put over warm water.
This should rise in one hour. Scald one-half pint milk and let
cool. Add one-half pint lukewarm water, or as much as number
of loaves wanted. Work large tablespoonful lard into the flour,
and salt to taste. Pour in batter and flour enough to make a
soft dough. Knead well; make into loaves; put in large greased
pan, and let rise again. Bake in a moderate oven.
MRS. T. P. FORD.
35


Ask your grocer for KNOX GELATINE-take no other
FLOUR MUFFINS
One-half pint flour, two eggs, one teaspoonful salt, one-half
teaspoonful baking powder, one teaspoonful sugar. Mix dry
ingredients; add enough milk to make a medium batter. Bake
in muffin pans until brown.
MRS. C. W. REES.
CORN BREAD, No. 1
Three eggs, one pint butter milk, one-half teaspoonful soda,
one-quarter teaspoonful salt, one teaspoonful baking powder.
Meal enough to make batter that will pour easily. Have pan hot
and well greased. Bake thirty minutes in hot oven.
MRS. T. M. PEPPER.
CORN BREAD, No. 2
One egg, one pint sweet milk, two teaspoonfuls baking
powder, one teaspoonful salt, one tablespoonful melted butter
or lard, enough corn meal to make batter. Pour into well greased
hot
pan,
and bake in a quick oven.
MRS. D. W. WOOD.
NUT BREAD, No. 1
Two-thirds cupful chopped nut meats, two cupfuls sour milk,
two and one-half teaspoonfuls soda, one small cupful sugar, one-
half cupful baking molasses, three cupfuls graham flour, one-half
cupful white flour, one teaspoonful baking powder. Bake about
one-half hour in moderate oven.
MRS. F. B. KLINE.
TOAST BOX
FOR CREAM DISHES
Cut a three-inch cube from soft portion of firm bread. Hollow
out the center leaving wall one-third inch thick. Saute in butter
and toast.
MRS. R. S. GRAHAM.
SALLY LUNN No. 1
Five teacupfuls flour, one teacupful butter (or butter and
lard mixed), four eggs, three tablespoonfuls sugar, one-half tea-
cupful yeast, one teacupful sweet milk. Stir the yeast into the
dry flour, then add the milk and butter (slightly warmed), and
then the yolks of eggs, well beaten with the sugar. Then add the
well beaten whites of eggs. Have the batter just stiff enough to
drop clean from a spoon; beat hard and set to rise. After several
hours when it is risen, beat down again and let it rise a second
time. Put in a well greased pan, and when it is risen, bake
slowly for one hour.
MRS. MATTHEWS.
36


The KNOX ACIDULATED package contains Lemon Flavoring
CINNAMON ROLLS
Two cakes Fleischmann's yeast, one cupful milk (scalded
and cooled), one cupful lukewarm water, one tablespoonful
sugar, six tablespoonfuls lard or butter, one-half cupful sugar,
seven cupfuls sifted flour, three eggs, one-half teaspoonful of salt.
Dissolve yeast and one tablespoonful sugar in lukewarm liquid.
Add three cupfuls of flour and beat until smooth. Add lard or
butter and sugar thoroughly creamed, and eggs beaten until
light, the remainder of the four gradually, keeping dough soft,
and lastly the salt. Turn on board and knead well. Place in
bowl. Cover and let rise slowly until double in bulk. Roll out
in oblong pieces one-fourth inch thick. Brush liberally with
melted butter. Sprinkle with cinnamon and brown sugar and
dot with raisins. Roll up lengthwise. Cut entirely through
and lay side by side in greased tins. Let rise one hour in a warm
place and bake in moderate oven.
Mrs. R. P. CARR.
PARKER HOUSE ROLLS
One cake Fleischmann's yeast, one pint milk (scalded and
cooled), one cupful mashed potatoes, two tablespoonfuls sugar,
four tablespoonfuls lard or butter (melted), 'three pints sifted
flour, one teaspoonful salt. Dissolve yeast and sugar in luke-
warm milk. Add potatoes, lard or butter; and one and one-half
pints of flour. Beat until perfectly smooth. Cover and let rise
in warm place until double in bulk. Add remainder of flour, or
enough to make a dough, and lastly the salt. Knead well and
place in greased bowl and let rise until double in bulk. Roll out
one-fourth inch thick. Brush over lightly with butter; cut with
biscuit cutter, crease through center heavily with dull edge of
knife and fold over in pocketbook shape. Place in shallow pans
one inch apart; cover and let rise until light or about one hour.
Bake ten or fifteen minutes, or until brown.
Mrs. J. R. McNutt, Bluefield, W. Va.
LUNCH ROLLS
One cake yeast, one and one-fourth cupfuls milk (scalded
and cooled), one tablespoonful sugar, four cupfuls sifted flour,
one egg, two tablespoonfuls lard or butter, one teaspoonful salt.
Dissolve yeast and sugar in lukewarm milk. Add lard and
butter and two cupfuls of flour. Beat thoroughly; then add
eggs (well beaten), balance of flour gradually, and salt. When
all the flour is added, or enough to make a moderately soft dough,
39


For Dainty Delicious Desserts use KNOX GELATINE
CHEESE SALAD
Dissolve one tablespoonful Knox gelatine in one-third cupful
boiling water; add one cupful grated cheese, one-half cupful
whipped cream (measure before whipping), and six stuffed olives
(chopped fine). Mould in individual moulds and serve with
mayonnaise.
WHITE PERFECTION SALAD
One quart cabbage (shredded fine), one pint pineapple (cut
in small pieces), one-half pound marshmallows (cut in cubes and
soaked in pineapple juice), one cupful pecans. Mix all together
and serve with whipped cream dressing.
MRS. HYATT.
POTATO SALAD
Two cupfuls cold boiled potatoes (cut in cubes), one cupful
celery (cut in small pieces), one tablespoonful chopped onion,
two hard boiled eggs (cut in small pieces). Mix with mayonnaise.
PINEAPPLE SALAD
One can pineapple, six lemons, two tablespoonfuls Knox
gelatine, one cupful sugar, two medium sized cucumbers. Soak
Knox gelatine in one-half cupful water. Heat pineapple juice,
lemon juice and sugar. Add gelatine and stir until dissolved.
Cut pineapple and cucumbers in small cubes and add to pine-
apple juice, etc. Mould and serve with mayonnaise. .
FROZEN FRUIT SALAD
Six oranges, two bananas, four slices pineapple, one cupful
cherries. Cut in small pieces; add two tablespoonfuls sugar and
pack in freezer until moulded. Serve with mayonnaise.
WALDORF SALAD
One cupful chopped apples, one cupful chopped celery, one
banana, one-quarter cupful chopped nuts. Mix with mayonnaise.
WINTER TOMATO SALAD
One can tomatoes, one-half box Knox gelatine, one table-
spoonful chopped onion, salt and pepper. Heat tomatoes with
onion; strain and add gelatine dissolved in one-half cupful cold
water. To juice add salt and pepper and pour in individual
moulds. This salad may be improved by adding hard boiled
eggs cut in rings, chopped celery or pieces of cold asparagus.
43


KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons
Pies
“No soil upon earth is so dear to our eyes,
As the soil we first stirred in terrestial pies.
-0. W. Holmes.
NEVER FAIL PIE CRUST
Three cupfuls sifted flour, one cupful lard, one-half cupful
cold water, a little salt. Mix flour and lard together until thor-
oughly blended, then add water and salt. This makes four
good-sized crusts.
Mrs. E. C. CHARD, Michigan.
PIE CRUST
Two cupfuls flour, three-fourths cupful lard, one-half tea-
spoonful salt, one-third cupful cold water. Use a measuring cup.
CONTRIBUTED.
RAISIN PIE
One-half package raisins, one-half cupful sugar, yolk of one
egg, butter size of small egg, two tablespoonfuls corn starch. Cook
raisins until soft and when done have covered with water. Then
add the sugar, egg, butter, and corn starch to thicken. Put in
baked crust and use white of egg as meringue.
MRS. D. W. Wood.
PUMPKIN PIE
One and one-half cupfuls cooked pumpkin, three eggs, three-
fourths cup sugar, one-half teaspoonful salt, one teaspoonful cin-
namon, one teaspoonful cloves, one and one-half teaspoonfuls
ginger, two tablespoonfuls molasses, one and one-half cupfuls
rich sweet milk. Beat eggs 'thoroughly, add sugar with spice
and salt, pumpkin, molasses and milk. Line deep pie pans with
crust and pour in mixture and bake in moderate oven.
MRS. F. B. KLINE.
CREAM PIE
Yolk of three eggs, one cupful of cream or rich milk, two
tablespoonfuls of sugar, one teaspoonful flour to thicken. Cook
in double boiler, stirring constantly. Bake crusts of rich pastry
and fill with the custard, using the whites of the eggs for meringue.
Sprinkle with pulverized sugar and set in oven to brown.
Mrs. Roy Bowditch.
47





Use KNOX GELATINE—the Four-Pint package
CRUMB PIE
One cupful sorghum molasses, one cupful cold water, one
teaspoonful soda. Stir this together and put in an unbaked crust.
Three cupfuls flour, one cupful sugar, one cupful butter. Rub
this together and put over syrup mixture and bake a light brown.
This will make three pies.
Mrs. R. SCHWANK.
COCOANUT CUSTARD
Two egg yolks, one tablespoonful flour, one-half cupful sugar,
pinch of salt, one cupful milk, one cupful cocoanut, flavor to taste.
Mix in order given and pour into unbaked pastry and bake in slow
Mrs. H. G. DALTON.
oven.
BUTTER SCOTCH PIE
One cupful brown sugar, one teaspoonful butter, one-half
cupful sweet milk. Cook this until it is very brown and thick,
stirring all the time. Add one pint of milk (less the one-half
cupful used above), yolks of two eggs, two tablespoonfuls corn
starch or flour, one teaspoonful vanilla. Cook until thick and
put in baked crust with whites of eggs for icing.
Mrs. Ollie R. STALLARD.
CHESS PIE
One dozen yolks of eggs, two and one-half cupfuls sugar,
butter size of walnut. Beat very light; flavor with lemon or
vanilla. Put in unbaked individual crusts and bake in moderate
Mrs. J. J. Wood, Concord, Va.
oven.
JAM TART
Two eggs (separated), one cupful milk, one level tablespoonful
corn starch, one-half cupful cocoanut, one-half level teaspoonful
baking powder, one-half teaspoonful vanilla extract, two table-
spoonfuls raspberry jam, one level tablespoonful sugar. Line a
greased glass pie plate with pastry. Bake in moderate oven
Beat yolks of eggs with sugar. Heat milk (except two table.
spoonfuls) and pour it slowly into yolks of eggs, stirring all th-
time. Return this to saucepan and add corn starch moistenede
with remainder of milk. Stir until well thickened. Remove
from fire. Add cocoanut, baking powder, extract and whites
of eggs stifly beaten. Put jam at bottom of pastry case and
mixture on top; brown lightly in the oven. Sprinkle with sugar
and serve the tart either hot or cold. Mrs. P. C. CARTWRIGHT.
51


KNOX GELATINE makes a transparent, tender, quivering jelly
CHESS PIE
Two cupfuls sugar, one cupful melted butter, one cupful
sweet cream, four eggs. Put the mixture in baked crusts and
return to oven to brown and form custard. This makes two pies.
Mrs. John ROBERTS.
The Stone Mountain Bottling Co., Inc.
is noted for its sanitation
and high-grade drinks
The Famous Wiedemann Brew
A Specialty
Phone No. 22 NORTON, VA.
Greever Motor Sales, Inc.
Ford
THE UNIVERSAL CAR
Authorized Sales
and Service
NORTON and COEBURN, VA.
Insist on Genuine Ford Parts when
having your car repaired
52


KNOX ACIDULATED GELATINE-no bother-no trouble—no
squeezing lemons
Cakes
Cake is acceptable at every kind of luncheon,
In fact, cakes were invented for that meal,
For five o'clock tea, weddings and for school boys.
-Anonymous.
BLACK CAKE
Boil together for three minutes, two cupfuls brown sugar,
two cupfuls cold water, four cupfuls raisins (small), two-thirds
cupful lard, two teaspoonfuls each of cinnamon and cloves, half
teaspoonful salt, two cupfuls chopped nuts. When perfectly cold,
stir in two level teaspoonfuls soda dissolved in a little water,
four cupfuls flour, one teaspoonful baking powder. Bake in either
loaf or layers and put together with caramel icing.
Mrs. J. L. CAMBLOS.
WHITE CAKE
Whites of four eggs, three-fourths cupful butter, one cupful
sugar, three and one-half cupfuls flour (after sifting), three-
fourths teaspoonful cream tartar in flour, one cupful buttermilk,
one teaspoonful soda dissolved in milk. Mrs. J. L. Camblos.
THANKSGIVING CAKE
Three cupfuls granulated sugar, one and one-fourth cupfuls
butter, one cupful milk, three and one-half to four cupfuls flour,
ten egg whites, one teaspoonful vanilla, one-fourth teaspoonful
almond extract, three teaspoonfuls baking powder, two cupfuls
finely shredded citron. Cream butter and sugar, add flavoring
and milk to butter and sugar, then the flour and beat very hard;
then fold in egg whites; then the citron which has been dredged
in some of the flour; sift remainder of four and baking powder
together three times and add. Bake in large tube pan one and
one-quarter hours. Ice with thick icing or with this creamy
icing.
CREAMY ICING—Two egg whites, three tablespoonfuls cold
water, pinch of cream tartar, confectioners' sugar, flavoring. Add
water and cream tartar to egg whites and beat just a moment or
two; then add tablespoonful sugar and stir. As the mixture
becomes creamy, add more sugar and continue until stiff enough
to spread. Must be stirred vigorously for at least fifteen minutes.
Do not beat if you wish it to be soft and delicate.
MRS. T. F. McKELVEY.
53


Four separate Desserts for Salads from one package of KNOX
GELATINE
MARBLE CAKE
Whites of four eggs, one cupful white sugar, half cupful butter,
half cupful sweet milk, two teaspoonfuls baking powder, one
teaspoonful vanilla and two and one-half cupfuls flour.
Dark Part-Yolks of four eggs, one cupful brown sugar,
one-half cupful cooking molasses, one-half cupful butter, one-
half cupful sour milk, one teaspoonful each of cloves, cinnamon,
mace and nutmeg, one teaspoonful soda dissolved in a little
milk (added after part of the flour is stirred in), one and one-half
cupfuls flour. Drop spoonful of each kind, first the white and
then the dark alternately.
MRS. T. S. McKELVEY.
GINGER SNAP FRUIT CAKE
Two pounds of raisins, two pounds currants, one pound citron,
one pound butter, one glass blackberry or currant jelly, three
tablespoonfuls chocolate, one teaspoonful each mace, cloves,
cinnamon and nutmeg, one pound white sugar, one pound grated
ginger snaps, one cupful wine or grape juice; pour over fruits
and let stand three hours. Dredge fruits well with flour. Bake
in moderate oven five hours. Mrs. Lacy, Winchester, Va.
ORANGE CAKE
Two cupfuls sugar, one cupful butter, cream well; one cupful
of orange juice, five eggs dropped in unseparated (one at a time),
three and one-half cupfuls flour, two teaspoonfuls baking powder.
ORANGE FILLING—Two oranges (juice and grated rind),
yolks of two eggs, one heaping tablespoonful corn starch, one
cupful sugar, half cupful cold water; cook until thick and when
cool spread between cakes.
CONTRIBUTED, Norton, Va.
SMALL WHITE CAKE
One and one-half cupfuls sugar, one cupful sweet milk, one-
half cupful butter, whites of five eggs, three cupfuls flour (sifted
before measuring), two teaspoonfuls baking powder. Flavor
with one-half teaspoonful each vanilla and lemon.
MRS. F. B. KLINE.
GOLDEN CAKE
One cupful butter, two cupfuls of sugar, one cupful of sweet
milk, yolks of seven eggs, three cupfuls of flour, two teaspoonfuls
of Royal baking powder. Flavor with one teaspoonful each of
vanilla and lemon.
MRS. T. S. McKELVEY.
55


KNOX GELATINE is economical -one package makes Four Pints
of Jelly
BURNED SUGAR CAKE
One-half cupful butter creamed with one and one-half cupfuls
sugar, one cupful lukewarm water, two and one-half cupfuls
flour, two teaspoonfuls baking powder, three or four teaspoonfuls
burned sugar, two eggs (beaten separately), adding yolk last.
First burn sugar to have ready for cake (sugar will be black),
one-half cupful sugar to burn; burn until it smokes good, then pour
over it one cupful boiling water.
FILLING—Make white icing and add three or four spoonfuls
MRS. P. C. CARTWRIGHT.
burned sugar.
NUT CHOCOLATE CAKE
Two ounces cocoa or chocolate, one-half cupful brown sugar,
one-half cupful cold water, one egg yolk, one teaspoonful vanilla,
one cupful chopped walnuts or pecans. Cook above in double
boiler and when cool add to the following mixture: Two-thirds
cupful butter, one cupful brown sugar, two whole eggs, one
teaspoonful soda (dissolved in one-half cupful sour milk), two
cupfuls flour.
MRS. FINK COMANN.
WEDDING CAKE
One cupful butter, three cupfuls white sugar, one cupful
milk, twelve egg whites, three teaspoonfuls baking powder, four
cupfuls four (Swan's Down is best), one teaspoonful almond
extract. Cream butter and sugar together; add milk, four,
then beaten egg whites. Sift baking powder and flour together
several times and add to other ingredients.
MRS. T. S. McKELVEY.
DELICATE CAKE
One cupful corn starch, one cupful butter, two cupfuls white
sugar, one cupful sweet milk, two cupfuls flour, seven egg whites.
Cream butter and sugar; mix one teaspoonful cream tartar with
flour and corn starch, one-half teaspoonful soda with sweet milk.
Add milk and soda to sugar and butter, then flour, then whites
Flavor to taste. (Excellent.)
White House Cook Book.
of eggs.
WHITE CAKE
Scant one-half cupful butter, one and one-half cupfuls sugar,
one scant cupful milk, two cupfuls flour, two level teaspoonfuls
baking powder, four well-beaten egg whites. Flavor with lemon
and vanilla.
MRS. J. L. Camblos.
56


Desserts can be made in a short time with KNOX GELATINE
GENOA CAKE
One-half pound butter, one-half pound sugar, one-half pound
flour, one-half pound chopped almonds, one-half pound chopped
citron, five eggs, one wine glass of sherry, flavor with rosewater.
Cream butter and sugar; add beaten yolks, then sherry and
rosewater. Sift flour and warm; add flour, beaten whites of
eggs,
then almonds and citron which have been chopped fine, dredged
with four and warmed. Bake in well greased loaf pan.
Mrs. J. L. Camblos.
NIGGER CAKE
One-half cake chocolate (large size), one cupful sugar, two egg
yolks, one-half cupful sweet milk. Boil above until chocolate
and sugar are dissolved, and flavor with vanilla when cool.
BATTER-One cupful sugar, one-half cupful butter, two whole
eggs, one-half cupful milk, two cupfuls flour, one teaspoonful soda
dissolved in one tablespoonful boiling water; stir in first mixture
and bake. Put together with white icing.
MRS. T. S. McKELVEY.
MARSHMALLOW CAKE
Nine egg whites, one cupful flour, one and one-eighth cupfuls
of sugar, one heaping spoonful of cream tartar. Sift flour and
cream of tartar five times; beat eggs until stiff and dry, then beat
in sugar with egg whip, then mix in the flour. Bake in three
layers in ungreased pans in very slow oven.
Filling—Whites of two eggs, two cupfuls of sugar, one-half
pound of marshmallows. Cook sugar and water together until
it spins a thread, then stir in the marshmallows, and when all are
melted pour over the egg whites beaten very stiff.
CONTRIBUTED.
ANGEL CAKE
Whites of eleven eggs, one teaspoonful of cream of tartar,
one and one-half cupfuls of granulated sugar, one cupful of flour
and flavoring to suit taste. Beat whites of eggs until light but
not dry, then add cream of tartar and beat until very stiff and
glossy, then add sugar sifted seven times, mixing well with a wire
egg beater. Finally, add flavoring and flour, slowly, which has
been sifted seven times. Bake in an ungreased pan for about
three-quarters of an hour in a slow oven. Let it remain in pan
until cold.
It is important in baking Angel Cake to have fresh eggs and
a slow oven.
Mrs. R. H. BRUCE.
57


Try the KNOX GELATINE recipes found in this book
DEVIL'S FOOD
Two cupfuls brown sugar, one-half cupful butter, two eggs,
one-half cupful sour milk, one-half cupful hot coffee, one-fourth
cake Baker's chocolate, one teaspoonful soda, one teaspoonful
baking powder, two and one-half cupfuls sifted flour and one
teaspoonful vanilla.
MRS. F. B. Kline.
DELICIOUS SPICE CAKE
One cupful butter, two cupfuls white sugar, four whole eggs,
,
three cupfuls flour, three teaspoonfuls baking powder, one teaspoon-
ful each cinnamon, nutmeg, allspice, ginger, spice, mace and
cloves. Cream butter and sugar together and when thoroughly
creamed add one egg at time till all have been beaten in, then add
spices and one teaspoonful each of vanilla and lemon, then the
flour and baking powder. Can be baked either loaf or layers
and put together with any kind filling, but caramel filling and
icing and then covered over with white icing makes a very pretty
cake.
MRS. T. S. McKELVEY.
FRUIT CAKE
Two small teacupfuls butter, three cupfuls brown sugar,
six whole eggs beaten in one at time with butter and sugar, one
pound seeded raisins, one pound currants, one-half pound citron
(cut in very small pieces), one-half cupful cooking molasses and
one-half cupful sour milk. Stir butter and sugar to cream;
beat in eggs, one at time; add one teaspoonful nutmeg, one table-
spoonful cinnamon, one teaspoonful cloves, mace, then add mo-
lasses and milk; stir well and add one glass ginger ale. After
stirring well, add four cupfuls flour and one level teaspoonful
soda that has been dissolved in boiling water. Mix fruits well
with about two tablespoonfuls flour. Bake in moderate oven.
Mrs. T. S. McKELVEY.
WHITE ICING
Three cupfuls white sugar, three cupfuls water, and whites of
Pour water over sugar and let come very slowly
to boil. Do not stir. When thick enough to spin a thread,
add one tablespoonful vinegar and pour over_beaten egg whites.
Beat till cool enough to spread. MRS. T. S. McKELVEY.
three eggs.
WHITE ICING, No. 2
Two cupfuls white sugar, one cupful water, two egg whites
and one teaspoonful vinegar. Boil together sugar and water;
add vinegar and pour over eggs.
MRS. G. T. FOUst.
59


KNOX GELATINE-Economy with highest Quality
NUT FILLING
One cupful of sugar, one cupful of thick sweet cream, one cup-
ful of pecans, chopped fine. Boil all together until thick and let
cool without stirring.
CONTRIBUTED.
CARAMEL FILLING
Three cupfuls brown sugar, one-half cupful butter and one
small size can of Carnation cream. Cook sugar and one cupful
of water together till it spins a thread, then add butter and the
cream and stir constantly. Cook till thick enough to spread
and beat until creamy.
CONTRIBUTED.
CHOCOLATE FILLING
One-half large cake Baker's chocolate, one teacupful sweet
milk, two teacupfuls white sugar and butter size of an egg. Shave
or grate chocolate into pan; when it has melted add sugar and
milk, and when boiling add the butter. Cook to the right con-
sistency and when almost cool, add vanilla to flavor.
FLUFFY ICING
One teaspoonful Knox sparkling gelatine, three tablespoon-
fuls cold water, one-half teaspoonful vanilla (one teaspoonful
orange extract, if desired), one cupful sugar, one-quarter cupful
hot water, two egg whites. Soak the gelatine in the cold water
in a small cup and dissolve by melting over hot water. Add the
sugar to the hot water and cook directly over the fire until the
syrup
will spin a thread. Turn out the heat, or remove pan from
the fire, and add the liquid gelatine immediately, pouring it through
a strainer into the syrup. Have egg whites beaten until stiff
on a platter or a very large plate, and very slowly add the syrup,
beating constantly between additions. When all the syrup has
been added, add #avoring, pour icing in top of double boiler and
cook over hot water, beating constantly with a slotted or other
wooden
spoon. When icing becomes so thick spoon can be drawn
through it without icing running together again, it is ready to
pile on cake. Remove from fire and pile icing quickly on cake,
evening top with a broad-bladed knife. If the icing should lose
its shine, continue icing cake as usual but leave a little of the
icing in the double boiler; to this add two or three tablespoonfuls
of hot water and cook until thickened, but not as thick as the
first icing. Pour this on top of the dull icing and a glossy finish
will be the result.
Mrs. Knox.
60


Free cook book offer in each package of KNOX GELATINE
OATMEAL COOKIES
One cupful of granulated sugar, one cupful of butter and
lard, one cupful of chopped raisins, two beaten eggs, one teaspoon-
ful of cinnamon, one teaspoonful of cloves, three-fourths tea-
spoonful of soda, six tablespoonfuls of buttermilk. Add two cup-
fuls of flour, mix well; then two cupfuls of oatmeal, and add
raisins after being well mixed with flour. MRS. W. W. KEMP.
ROCKS
One and one-half cupfuls of brown sugar, one cupful of
butter or crisco, three eggs, one and one-half cupfuls of raisins,
one teaspoonful of soda, one teaspoonful of cinnamon, one-half
teaspoonful of salt, one pound of broken walnut meats, two and
one-half cupfuls of four (or more). Make very stiff and drop
from teaspoon.
Mrs. Hays Dalton.
SCOTCH CAKES
One cupful of butter, one-half cupful of brown sugar (sifted),
three cupfuls of four. Cream butter and sugar. When well
mixed, add flour and knead. Roll out about one-fourth to one-
half inch thick; cut in squares.
Mrs. J. C. Dawson.
AUNT BETTIE'S TEA CAKES
One quart of four, two teaspoonfuls of baking powder, one
teaspoonful of salt, one cupful of sugar, two eggs, one tablespoonful
of lard, one tablespoonful of butter, four tablespoonfuls of sweet
milk, one teaspoonful of vanilla. Sift flour, baking powder and
salt together.
Mrs. JOHN ROBERTS.
WALNUT COOKIES
One-fourth cupful butter, one-half cupful sugar, two yolks
(well beaten), one cupful pastry flour, one teaspoonful baking
powder, one quarter teaspoonful of salt and grated rind of one-
half an orange; three-fourths cupful of chopped black walnuts.
Mix in order
given and fold in stiffly beaten whites of eggs.
MRS. T. S. McKELVEY.
SAND TARTS, No. 1
One pound granulated sugar, three eggs, one-half pound of
butter, flour enough to make a stiff batter. Roll thin and use
small cutter; bake in moderate oven. Put nut kernels on top
and sprinkle sugar and cinnamon on before baking.
Mrs. John A. ESSER.
64


KNOX SPARKLING GELATINE improves Soups and Gravies
Puddings
“Your dressing, dancing, gadding, where's the good in;
Sweet lady, tell me, can you make a pudding?”
QUEEN OF PUDDINGS, No. 1
Put one cupful of small pieces of bread in a baking dish;
grate the rind of a lemon over them. Beat the yolks of three
eggs with one-half cupful of sugar; and one quart of milk and
pour over bread; put small bits of butter over the top and bake
in a slow oven about one hour, or until it gets like a custard.
Remove from oven and cover with meringue made with the
whites of the three eggs and a little sugar and teaspoonful of
lemon juice.
Miss MARTHA HYNDMAN.
QUEEN OF PUDDINGS, No. 2
One pint of bread crumbs, one quart of milk, one cupful of
sugar, yolks of five eggs, grated rind of one lemon, one tablespoon-
ful of butter. Bake like custard. When baked, spread jelly or
jam of any kind over the top, and cover with meringue.
MRS. R. S. GRAHAM.
STEAMED CHOCOLATE PUDDING
Put two cupfuls of flour in a bowl; three teaspoonfuls of
Royal baking powder; three-fourth cupfuls of sugar; two eggs;
one cupful of sweet milk and two tablespoonfuls of butter; two
squares of chocolate, melted together with a little vanilla. Mix
all thoroughly together and beat a couple of minutes. Steam two
hours; the last hour slowly. Serve hot with hard sauce.
X CONTRIBUTED.
WOODFORD PUDDING
Three eggs, one cupful sugar, one cupful flour, one cupful
butter, one cupful of jam or preserves, one level teaspoonful soda,
in three teaspoonfuls sour milk. Bake in greased pan until done
and serve with sauce.
MRs. T. P. FORD.
LEMON SAUCE
One cupful of sugar, one-half cupful of butter, one egg (beaten
light), one lemon (juice and grated rind), one-half cupful of boiling
Put in pan and thicken over steam.
MRS. H. B. McCOLGAN.
water.
67


KNOX GELATINE comes in two packages-PLAIN and
ACIDULATED (Lemon Flavor)
and one
BANANA PUDDING
Make custard of one quart of milk, yolks of six eggs
cupful of sugar. Cook in double boiler and flavor with vanilla.
Fill bowl with alternate layers of bananas and custard. Beat
whites of six eggs and four tablespoonfuls of sugar for top. Put
in oven and brown. Serve cold. Mrs. J. J. Wood, Concord, Va.
COTTAGE PUDDING
Cream together one cupful of sugar and one tablespoonful
of butter; add one beaten egg, one cupful sweet milk, one pint of
flour, and two heaping teaspoonfuls of baking powder.
SAUCE FOR PUDDING-Mix together one cupful of sugar and
one egg. Add one tablespoonful of flour, and butter size of walnut.
Add one pint of boiling water. Boil a minute or two and flavor
with lemon juice and grated nutmeg. Mrs. W. W. KEMP.
RICE PUDDING
To six cupfuls of boiling water stir in three-fourths cupful of
rice and one teaspoonful of salt. Cook thirty minutes; drain
through colander. "To the rice add two eggs, one cupful of raisins,
one-half cupful sweet milk, flavor with vanilla. "Pour this in
baking dish, cover with bits of butter and bake about thirty
minutes.
MRS. B. W. DOBYNS.
PLUM PUDDING
Three eggs, one-fourth pound butter, two teacupfuls brown
sugar, two pounds raisins, two cupfuls bread crumbs, one cupful
flour, two cupfuls figs, two cupfuls suet, three cupfuls milk, one-
half pound citron, three teaspoonfuls baking powder, one table-
spoonful each of conserved lemon and orange peel, one-fourth
teaspoonful each of cloves, allspice, nutmeg, and mace. Flour
fruit for pudding with extra flour. Boil three or four hours.
Miss JESSE GRAHAM, Tazewell, Va.
and sugar.
VELVET PUDDING
Three pints fresh milk, five eggs (beaten separately), one
cupful of white sugar beaten into the yolks, four tablespoonfuls
corn starch dissolved in a little milk and added to
eggs
Bring milk to boiling point and pour over above mixture; return
to stove and let get very thick, stirring all the time; flavor with
vanilla. Beat whites with one-half teacupful of sugar, spread
on top of pudding, set inside stove and let brown slightly. Serve
with cream.
Mrs. MARY QUILLEN, Cumberland Gap, Va.
69


KNOX GELATINE is Guaranteed to please or money back
CHERRY PUDDING
Two tablespoonfuls butter, one cupful sugar, one small
cupful sweet milk, two cupfuls flour, one teaspoonful baking
powder, whites of two eggs. Mix as you do cake; then add one
cupful canned cherries, from which juice has been drained.
Sauce For Same-Yolks of two eggs, one tablespoonful
flour, one tablespoonful butter, one cupful brown sugar, one
cupful boiling water, one cupful cherry juice. Mix well together
and cook; stir often for it burns easily.
MRS. F. B. KLINE.
FRUIT PUDDING
Stir together one-half cupful sugar and one egg; add one-half
cupful milk and pinch of salt; one and one-half teaspoonfuls
baking powder in one and one-half cupfuls of flour; add last,
one rounded tablespoonful of butter, melted. Have fruit in
bottom of baking vessel, and sugar, and with blackberries a
sprinkle of flour. Pour batter on top and bake in moderate oven
one hour. Cherries or huckleberries may be used.
Mrs. W. W. KEMP.
Wood Hardware Company
HARDWARE
Paints, Household and
Sporting Goods
Phone 151
NORTON, VIRGINIA
70


· Use KNOX GELATINE if you would be sure of results
PRUNE SOUFFLE
One-half pound prunes, five egg whites, one cupful sugar,
one-half tablespoonful lemon juice. Wash and soak prunes in
cold water over night. Cook in same water until soft; remove
stones and put through a coarse strainer. Add sugar and cook
five minutes. This mixture should be the consistency of mar-
malade. Beat whites of eggs very stiff; add prune mixture;
when cold add lemon juice. Pile lightly in buttered pudding dish
and bake twenty minutes in slow oven. Serve cold boiled custard
made from egg yolks.
MRS. C. M. KILBY.
MARSHMALLOW JELLY
Two tablespoonfuls Knox gelatine, one-quarter cupful cold
water, one cupful boiling water, one-half cupful sugar, one cupful
orange juice, two tablespoonfuls lemon juice, one-half box marsh-
mallows. Soak gelatine in cold water; add boiling water.
When
dissolved add sugar and fruit juices. Strain through fine strainer.
Cut marshmallows into four pieces. Put in individual molds.
Pour in gelatine and chill. Serve with whipped cream.
CONTRIBUTED.
CARAMEL PUDDING
One scant cupful sugar, three cupfuls milk, pinch of salt,
one teaspoonful vanilla, two heaping tablespoonfuls corn starch.
Heat milk in double boiler, saving one-half cupful to mix corn
starch. Caramelize sugar. Add a little hot milk to dissolve
sugar, then put in double boiler and stir occasionally until the
sugar is all dissolved. Add corn starch and cook until thick.
Pour in molds and serve with whipped cream. This is also good
served with pineapple Bavarian cream. Mrs. J. C. Dawson.
ICE BOX DESSERT
Soften one-fourth pound of butter till creamy. Add one-half
cupful of confectioner's sugar, stirring continually until sugar is
thoroughly blended with butter. Then add the yolks of three
eggs, one at a time, beating well after addition of each egg. To
this mixture put a scant one-fourth cupful of well drained grated
pineapple, one-third cupful of well mashed banana or any pulpy
fruit. (A few marschino cherries help.) Beat the whites of eggs
stiff and dry, and after the mixture is well beaten, fold in the
whites, beating hard four minutes. Line the mold with lady
fingers or any stale cake and pour on mixture. Place in re-
frigerator and let stand twenty-four hours.
Mrs. Č. M. Kilby, Lynchburg, Va.
73


Dainty Recipes in each KNOX GELATINE package
MINT PARFAIT
One bunch of fresh mint, one and one-half cupfuls sugar,
one-half cupful water, whites of two eggs, two cupfuls cream,
one-eighth teaspoonful salt. Crush mint leaves and steep in
boiling water for twenty minutes. Strain and add water to
sugar and boil until syrup will thread when dropped from spoon.
Pour slowly on the whites of the eggs, beaten stiff and dry. Beat
until mixture is cool. Whip cream and salt and combine mix-
tures. Pour into a mold and freeze. Mrs. R. S. GRAHAM.
LEMON ICE CREAM
One cupful milk, one and one-half cupfuls of cream, one
and one-quarter cupfuls of sugar, one-fourth cupful strained
lemon juice, one-half teaspoonful lemon extract, two table-
spoonfuls of cold water, one and one-half junket tablets. Heat
milk to lukewarm. Add sugar, lemon extract and junket which
has been softened in water. Allow to “set” and then add cream
which has previously been whipped. Pour mixture into freezer
and when partially frozen, add lemon juice and stir it in thor-
oughly with other ingredients. This quantity will serve six per-
MRS. T. S. McKELVEY.
sons.
STRAWBERRY SURPRISE
Two quarts of strawberries, one pint sugar, one pint water,
whites of six eggs, juice of two lemons. Mash berries to a pulp;
add sugar, water, lemon juice and beaten egg whites. Turn
into a freezer and freeze. The turning of the dasher will beat
all to a foamy and delicious “surprise." MRS. EPPERSON.
PINEAPPLE BAVARIAN CREAM
One and one-half cupfuls grated pineapple, one-third cupful
sugar, juice of one lemon, add one-quarter box Knox gelatine
(softened in one-quarter cupful cold water and dissolved by
setting dish in hot water). Place dish in ice water and stir
constantly until beginning to thicken, then fold in one cupful
cream, beaten solid. Serve with the rest of the pineapple from
the can cooked with one-quarter cupful sugar, three or four
minutes, chilled and
-around cream. MRS. J. C. Dawson.
APRICOT ICE
One quart apricot juice, two pint bottles ginger ale, juice of
two lemons, juice of three oranges. Sweeten according to taste.
MRS. C. P. MCDONALD.
77





Each package of KNOX GELATINE makes FOUR PINTS of jelly
Pickles and Preserves
“Peter Piper picked a peck of pickled peppers.”
PEPPER RELISH
Three dozen sweet peppers, one dozen each of red, green
and yellow if to be had; one-half dozen large onions. Chop or
grind all together. Pour boiling water over and drain off. Then
pour cold water over, let come to a boil and drain off. Add two
cupfuls of sugar, two tablespoonfuls of salt, one teaspoonful
celery seed, one quart vinegar and two or three pods of hot pep-
pers. Let come to a boil and can.
Mrs. KATHARINE DUNNAM PEIRCE.
CUCUMBER SWEET PICKLES
Take cucumbers that have been in a strong brine for a month
or more; slice them about one-fourth inch thick, soak the salt
out, changing water three or four times a day. When fresh,
take three and one-half pounds, put in a kettle with one ounce
of pulverized alum, cover with cold water and let boil one-half
hour after it begins to boil, let cold water run over them. Then
cover with fresh cold water, add one ounce of ginger; let come to
boil and boil one-half hour. Make a syrup of three pounds of
sugar, one quart vinegar (white vinegar preferred); one pint
water; add one ounce stick of cinnamon, three-eighths ounce
whole cloves, one-eighth ounce mace, tied up in a bag. When
syrup comes to a good boil, add cucumbers. Boil until clear;
syrup should not be very thick. Time, about forty-five minutes
to one hour.
MRS. C. R. PEPPER.
TOMATO CATSUP
One peck of tomatoes (boil until you can strain through a
colander); one-half gallon vinegar; six onions, chopped fine;
one-half teaspoonful black pepper; four tablespoonfuls salt;
one teaspoonful each of mace, ginger, cloves (powdered), celery
seed; four teaspoonfuls mustard seed; two teaspoonfuls powdered
mustard; one and one-half pounds sugar. Boil until thick;
when cold, bottle.
Mrs. John Roberts.
SWEET PICKLES
One-half cupful salt, one small cupful of dry mustard,
twenty-five cents worth of saccharine, two teaspoonfuls of ground
81


KNOX GELATINE solves the problem of “What to have for
dessert"
cloves, two teaspoonfuls allspices, one gallon vinegar. Mix
spices and mustard to a paste, then mix with vinegar. Put pickles
in jars and cover with mixture without heating.
MRS. BARTHOLEMEW.
CHILLI SAUCE
One peck ripe tomatoes; one-half gallon onions; three pints
vinegar; two pounds sugar; one-half cupful salt; one tablespoon-
ful each of ground pepper, cloves, allspices, ginger, cinnamon,
mustard and celery seed; two tablespoonfuls mustard seed;
one-half teaspoonful cayenne pepper. Let cook with frequent
stirring for four or five hours.
Mrs. J. E. DUNNAM.
YELLOW PICKLE
Twelve medium sized cucumbers, nine medium sized onions.
Slice, cover with salt and let stand over night. Rinse and squeeze
dry. Cover with vinegar; add two tablespoonfuls of ground
tumeric, four tablespoonfuls of ground mustard and two or three
cupfuls sugar (according to sourness of vinegar). Cook until
very tender, then thicken with three-fourths cupful of flour,
mixed to paste with vinegar. Remove from stove and when
cool, add one can chopped pimento and four or five tablespoonfuls
of olive oil. Seal in jars.
Mrs. J. L. CAMBLOS.
CHILLI SAUCE
Twelve large tomatoes, two large onions, four green peppers,
three cupfuls vinegar, salt, sugar, spice. Boil until tender.
CONTRIBUTED.
GRAPE CATSUP
Two pounds grapes, one tablespoonful cinnamon, one-half
cupful vinegar, one-half tablespoonful cloves, one-half table-
spoonful allspice, one pound sugar. Cook until grapes are soft;
remove seeds; put spices in. bag. Simmer fifteen minutes.
Mrs. J. A. ESSER.
CHOW-CHOW
One-half gallon cabbage, one-half gallon green tomatoes,
one pint peppers, one quart of onions, one-half gallon vinegar,
one-half cupful sugar, salt, mustard, celery seed and spices to
taste. Boil until tender.
Mrs. J. A. ESSER.
82


KNOX stands for Quality and Quantity in Gelatine
APPLE AND ELDERBERRY JELLY
Two-thirds of very sour apple, or crab apple juice, one-third
elderberry juice. Use as much sugar as juice. Mrs. W. W. Kemp.
half way.
COLD PACK METHOD
FOR VEGETABLES AND FRUITS
Sterilize jars; dip rubbers in hot water, then place on jars.
Sort fruit or vegetables for firmness. Pack jars to within one-
quarter inch of top—when using jars with wire clamps, leave
both clamps up; if screw top jar, screw the
cap
a little
more than
When ready for cooking, place the jars on a rack or
folded towel in bottom of kettle or boiler. The water in kettle
must be same temperature as contents of jar, and should come to
neck of jars. Count your time for cooking from the moment the
water boils. At the end of cooking, fasten down the clamp or
screw the cover tightly and protect from draft. Store in a cool,
dark place.
BEANS
Pack tightly in jars After jar is filled with cold water, add
a teaspoonful of salt, adjust top, cook three hours at one cooking,
or, if more convenient, one hour per day for three days.
BEETS
Select small, tender beets, or cut into quarters large beets;
cook until three-quarters done; pack into jars and use brine as for
beans. Cook one hour and a half.
PEACHES
Peel peaches; put into cans whole or in halves; fill jar with
cool syrup (ten cups sugar to four quarts of water); cook twenty
minutes.
BERRIES
After washing fine fresh berries in colander, pack in jar, fill
jar with syrup (seven cupfuls sugar to four quarts of liquid, part
of which may be berry juice), and cook ten minutes.
SOUP VEGETABLES
One-half tomato pulp; one-half corn, or one-quarter corn
and one-quarter carrots. Cook tomato pulp down until the
thickness of tomato catsup. After bringing corn to boiling point,
add to tomatoes.
Cook carrots until nearly done; scrape them and cut as de-
sired; add to corn and tomatoes and cook about one-half hour.
Put in pint jars and add to soup stock that is already flavored
with cabbage, onion and celery.
86


See that the name K-N-O-X is on each package of gelatine you buy
GINGER PUNCH
One-half pound Canton ginger, one quart cold water, one
cupful sugar, one cupful orange juice, one-half lemon juice. Add
the sugar to the cold water and boil fifteen minutes. Strain and
add orange and lemon juice. Serve on crushed ice.
A. F. GRAHAM.
STRAWBERRY WATER
One quart strawberries, one pint water, two and one-half
cupfuls sugar, two lemons, two pints Apollinaris water. Crush
the berries with a wooden
sugar
and water and pour
through a fine sieve and filter until clear. Add lemon juice and
Apollinaris water. Mrs. HOUSTON PATTERSON, Harrogate, Tenn.
spoon. Mix
COCOA
Four teaspoonfuls cocoa, four teaspoonfuls sugar, two cup-
fuls boiling water, two cupfuls milk. Mix the cocoa and sugar.
Add the boiling water slowly and boil five minutes. Add the
milk and heat, but do not boil. Serve with whipped cream.
MRS. S. B. McCLUNG.
COCOA FOR FIFTY
One-half pound cocoa, four quarts of milk, four quarts of
water, one teaspoonful vanilla, pinch of salt. Mix cocoa with
sugar. Add boiling water and milk, and let boil five or ten min-
utes. Add vanilla and salt.
Mrs. F. B. Kline.
FRUIT PUNCH
One pint strong tea, two and one-half lemons (dozen), two
oranges, two small cans grated pineapple, one quart maraschino
cherries (without juice), eight cupfuls granulated sugar. Dissolve
sugar in four cupfuls of boiling water. Cool and add other in-
gredients. Dilute with water to taste. Pour over a block of ice.
This is sufficient for fifty people.
Mrs. B. W. DOBYNS.
GINGER ALE PUNCH
Rind of six lemons, rind of four oranges, six sprays of mint,
two tablespoonfuls almond extract, two and one-half pounds
sugar, two bottles ginger ale. Grate rind and squeeze the juice
of the lemons and oranges upon the sugar. Let stand one hour
and strain. Add the almond extract and ginger ale. Bruise
the mint sprays and add to the punch.
Mrs. Z. P. Erwin, Harrogate, Tenn.
94


Domestic Coal Co.
XX
High-Grade Coal
for Furnace or Domestic Use
Free Burning
Low Ash
XX
Deliveries Made on
Short Notice
PHONES
225 or 299
XX
NORTON
97


AN OLD MAID
Once there was an old maid
who said that she did not
need to marry.
She had a
parrot that swore, a monkey
that chewed tobacco and a
cat that went out nights.
But the Old Maid needed a
Bank and YOU need one.
.
Try Us
Progressive, Commercial;
Conducted along modern, as
well as conservative lines.
First National Bank
of Norton
105


Our Business is Built Upon These
Corner Stones of Success:
Quality, Honesty, Service, Economy
DRY GOODS, CLOTHING and
GENERAL MERCHANDISE
D. CURY
Norton, Va.
I F --- ?
Price is any inducement
Quality is what you want
Cleanliness appeals to you
Your time is valuable
PIGGLY-WIGGLY
Is here to serve you
110


HOTEL NORTON
NORTON, VIRGINIA
“Don't divorce your wife
because she cannot cook.
Eat at Hotel Norton and
keep her for a pet"
The National Bank
of Norton
Resources Over
$600,000.00
Burglar and Fire Proof
Safety Deposit Boxes
For Rent
111


A. J. FLANARY
Dealer in QUALITY GROCERIES
In Norton, Va., Since 1909
The Oldest, and yet the Youngest.
Ask your friends and neighbors about
us. We carry at all times the most
complete and up-to-date line of Qual-
ity Groceries to be found anywhere.
Also a complete line of Fruits and
Vegetables in season. Country Pro-
duce and Feed Stuff. Our Quality,
the Best; Our Service, the Best; Our
Prices, the Lowest Possible.
OUR MOTTO: Once a Customer Always a Customer
832 Park Ave
NORTON, VA.
Phone 29
ROBERT FLEMING
President
W. R. FLEMING
Vice-President
J. B. FLEMING
Sec'y & Treas.
Fleming Land Corporation
SUCCESSORS TO
Norton Land & Improvement Co.
We have all kinds of desirable Lo for sale
to suit the largest as well as the smallest
purse. Quit renting and start an invest-
ment. Buy a lot and build a home-this
will give security to yourself and family.
A Small Payment Down, the
Balance Just Like Paying Rent
--
116