-
Ohio’s Pride Laird, kettle rendered, nothing but lard
.
§
&
HOUSEKEEPERS’ CALENDAR
;
;
º
Good housewives, now's your time to plan;
A busy year begins with
w
- JAN.
House linens reach their lowest ebb;
We must replenish them in
FEB.
It's not too soon to make and starch
Light summer clothing now in
w
MARCH.
All flower beds must be put in shape
And flower seeds planted out in
s
AP.
Then cleaning house and moving day
Destroy our happiness in
MAY.
Midsummer will be coming soon,
So prize each day of lovely
- JUNE.
With jams and jellies days fly by,
For currants ripen in
JULY.
Now rest should come for horse and dog,
And busy housewives, too, in
- AUG.
For all good cooks who are adept
Make pickles and preserves in
- SEPT. º
It's not too soon to get well stocked º:
With fall and winter clothes in º:
OCT. º:
Thanksgiving Day. Each kitchen stove §
With pies and turkeys groans in - .
NOV. º
And all our friends we must remember .
With Christmas gifts in gay j
DECEMBER. * º
–Good Housekeeping. j
º:::::::::::::::::::::::::::::::::::::::::::::: sº
6
ºn

º


A treat in meat—Ohio's Pride Ham Roll
Soups
“Let good digestion wait on appetite,”
But 'twill not linger long with soup in sight.
Soup stock is made from beef, two-thirds lean and the remainder
bone and fat. Always crack the bones before boiling, as they contain
a great deal of gelatine. To 4 pounds of lean meat put 4 quarts
cold water, without salt. Let come slowly to the boiling point, skim
often, adding a little salt and a dash of cold water to assist the scum
to rise. When all scum is removed set back and let boil gently for
six or eight hours. Add pepper to taste, strain into jar, let cool and
remove all grease. This stock will keep for many days and from it
many kinds of soup can be made.
SOUP MARMALADE.
One-half peck ripe tomatoes, peel and chop fine; also 1 pint each,
onion, grated corn, and okra (if obtainable), salt and pepper to taste,
cook slowly for 1 hour or longer until very thick. Seal while hot.
This marmalade is the basis of many quickly made soups, of which
the following is one.
HOW TO BIND SOUPS.
Cream soups and purees, if allowed to stand, separate unless bound
together. To bind a soup, melt butter, and when bubbling add an
equal quantity of flour. When well mixed, add to boiling soup and
stir constantly.
VEGETABLE SOUP.
Have your soupbone put on early. Boil well; season about one-
half hour before ready to serve; add to 2 quarts of the beef soup 1
cup chopped potatoes, one-half onion, one-half cup celery, 3 table-
spoonfuls tomatoes, one-third cup rice, a little parsley if desired.
For puree of vegetables, press through a colander. Return the
pulp to the kettle.
CREOLE SOUP.
One cup soup marmalade dissolved in pint of boiling water, 1 pint
hot milk, 1 tablespoon butter; salt and pepper to taste; a few drops
of English sauce. Just before sending to table add bars of nice brown
toast which should not “be in the soup” but floating.—Los Angeles.
- SOUP WITH MARROW BALLS.
Take a small soup bone and remove the marrow. Use the bone for
the broth, add one-half cup of rolled oats and boil well with onion
and parsley. Put the marrow in a bowl; work enough fine cracker
crumbs into it to make a stiff paste, add one tablespoon of flour. Add

7


Ohio’s Pride Ham Roll for the meat course at home or the
dainty luncheon
salt, pepper and nutmeg to taste, form into small balls, add to the
soup, let boil until the balls come to the top and serve.—Mrs. M.
Morris.
PUREE OF BEAN SOUP.
Wash one pint of beans, soak over night in cold water, next morn-
ing drain, cover with boiling water and boil fifteen minutes, drain.
Add 1 onion (chopped) and 2 quarts boiling water, cook slowly
for three-quarters of an hour, add salt and pepper; press beans
through a colander, return to kettle and add one tablespoonful of
butter and one of flour rubbed together, stir until they reach the boil- .
ing point, add a quarter of cup of cream or good milk, serve with
small croutons. Split pea soup made precisely the same, using 1
pint of peas instead of beans.
ASPARAGUS SOUP.
The stock of a can of asparagus, 1 tablespoon of butter, salt and
pepper to taste; small pinch of soda. Let come to boiling point; 1
pint of cream poured in the stock. Serve at once in bouillon cups.
Teaspoon whipped cream on top.–Mrs. Weigand.
CREAM OF POTATO SOUP.
First boil 4 or 5 potatoes together with a stalk of celery and small
onion; Mash all together through a colander, adding the water in
which they are boiled, and a pint of hot milk. Serve with a table-
spoonful of whipped cream and a dash of nutmeg on top of each
plate—Mrs. W. C. Cook.
CREAM OF TOMATO SOUP.
1 quart tomatoes, 1 quart milk, 1 teaspoonful sugar, 4 tablespoons
flour, one-quarter teaspoon soda, 4 tablespoons butter, 1 small onion,
1 teaspoon salt, one-eighth teaspoon pepper. Cook tomatoes with
onion and sugar five minutes, add soda and when bubbling ceases,
strain into a white sauce made from the other ingredients.-Mrs. J.
Twigg. -
TOMATO BISQUE.
To one can of tomatoes rubbed through seive add a pinch of soda,
1 tablespoon of sugar, 2 of flour, 1 of onion juice, 1 quart of milk,
and a lump of butter; season to taste and let it come to a boil. Serve
with whipped cream.—Mrs. Wm. Newlove.
CREAM OF MAIZE SOUP.
One-half can corn, rub through seive, add 1 quart milk, 1 table-
spoon butter, salt and pepper to taste. Let come to a boil and serve.
—Martha.

8



A treat in meat—Ohio’s Pride Ham Roll
PUREE OF CELERY.
Wash and scrape a head of celery and cut it into half-inch pieces.
Drop into a pint of water and cook until very soft. Mash in the
water in which it was boiled. Chop fine a tablespoonful of onion
and cook in a pint of milk for ten minutes; then add the milk to the
celery. Press all through a sieve and return to the fire. Cook to-
gether a tablespoonful of butter and one of flour until smooth, but
not brown. Stir into the boiling soup, season, and serve.
WHITE ALMOND SOUP.
Four pounds knuckle of veal, cut in small pieces, add 3 quarts
cold water, cook slowly 4 hours, then add 1 onion, 2 stalks celery,
little parsley, 1 tablespoon salt, 6 pepper corns. Simmer all one hour
longer, then strain, cool, remove fat and reheat. Cream together 1
tablespoon butter and 2 tablespoons cornstarch, dilute with little hot
soup, cook ten minutes in the boiling soup. Add one-half pint cream,
salt and pepper and one-quarter cup almonds chopped fine or run
through meat chopper. In serving put tablespoon whipped cream in
each plate with small piece of tender celery top.–Mrs. D. J. Hutchin-
son, Passadena, Cal.
BOUILLON.
Wipe and cut meat in inch cubes from 5 pounds lean beef from
middle of round. Put two-thirds of meat in soup kettle and soak in
3 quarts of cold water 30 minutes. Brown remainder in hot frying
pan with marrow taken from a 2-pound marrow bone. Then put
browned meat and bone in kettle; heat to boiling point; skim thor-
oughly and cook at temperature below boiling point 5 hours. Then
add 1 tablespoon salt, 1 teaspoon pepper corns, one-third cup each of
carrot, turnip, onion, and celery cut in small pieces; cook 1 hour
longer then strain, cool, remove fat and clear.—Mrs. Dewitt Owen,
Dixon, Ill.
DEWEY SOUP.
To two quarts of soup stock add 2 tablespoonfuls of rice, 1 medium
sized potato diced fine, small piece of onion cut fine, two or three
whole cloves, and enough celery to flavor. Cook until all is tender.
Have ready one hard boiled egg (crush it fine in a saucer with a
fork), 1 cracker rolled fine. When ready to serve sprinkle egg and
cracker into soup, add a dash of pepper and serve immediately.—Mrs.
I. A. Morris.
- NOODLES FOR SOUP.
Take yolk of one egg, beat it and add its eqaul of water, season
with salt. Mix flour in this until very stiff, then roll as thin as pos-
sible, let lay until dried a little, then roll up and slice as thin as
possible; shake out and you will have long strings; add to broth when
needed.
9


Modern Science Has Produced no Greater Cleanser than
sº SKIDOO SOAP
jī Great, we say, because it accomplishes its
|Sºſ
- C -
Lºirs ALü Gºs Dº.
N
purpose with less expense and effort than any
other known substance, powder, liquid or hard
soap. SKIDOO is a creamy paste, and is a
most delightful one to use, because it works so
fast and does it so quickly, and being in cans is sanitary. For the
Toilet and Bath
it is the best ever, because you get immediate
results. SKIDOO takes off the surface dirt and
then goes further and takes out the stains, and
when you have finished, you will find your hands
white and healthy looking. And in taking a bath
after reposing a few minutes in the bath tub, stand
up and spread a little SKIDOO on a cloth or
brush and rub yourself all over, then rinse, and
you will have the same results as a Turkish Bath.
Then put some SKIDOO on a cloth and see
how quickly it
Cleans the Bath Tub
Applied the same way, you can clean the
tile and hardwood floors, painted walls,
windows, mirrors, cut glass, the kitchen
ware, and it is the only thing to clean
aluminum cooking utensils. In fact, there
is nothing you can't use SKIDOO for, and
you get a 12-ounce can for 10 cents.
Sold by all dealers—If yours don't,
'phone us, Citizen 9798.
THE SKIDOO SOAP CO.,
489 W. Buttles Ave.












10 -


Ohio’s Pride Ham Roll—always ready; a trouble=saver;
economical, too
OYSTER COCKTAIL.
Mix 1 heaping tablespoon of horseradish mustard, one-third
teaspoon tobasco sauce, 3 tablespoons tomato catsup, 2 tablespoons
lemon juice, 1 teaspoon vinegar, scant teaspoon salt. Put oysters in
small glasses, five in each, add 1 tablespoon of the sauce and -set on
ice for an hour before serving.
OYSTER COCKTAIL.
Eight small oysters, strained juice of one-half lemon, one-half tea-
spoon vinegar, one-half teaspoon tomato catsup, 4 drops of tobasco,
salt to taste; one-half teaspoon horse-radish. Let stand for 5 minutes
before serving.—Mrs. L. C. Hoover.
OYSTER COCKTAIL.
To make an oyster cocktail use very small oysters and allow from
four to eight to each glass. Keep them on ice until wanted and have
the glasses thoroughly chilled before filling. Use the common claret
glass if you have not the regular cocktail glass. When ready to
serve put the oysters in the glass and add the following mixture,
using from one to two teaspoonfuls, according to taste: One tea-
spoonful of grated horseradish, one teaspoonful tomato catsup, one
saltspoonful salt, half saltspoon of cayenne, half teaspoon tobasco,
two tablespoonfuls lemon juice. Mix thoroughly. This will be suf-
ficient for six cocktails.-Faith Stallman.
“Wear-Ever” stands for
the best that money can buy.
Thirty days free trial will be
sufficient proof. Call Bell,
North 380.
SCALLOPED OYSTERS.
Pick, wash, and drain 1 solid quart oysters. Put in layers in baking:
dish, alternating with dry bread or cracker crumbs and seasoning.
When dish is filled add strained oyster liquor and sufficient milk to
moisten. Cover with crumbs, add 1 tablespoon butter in bits, and
bake one-half hour in hot oven.
FRIED OYSTERS.
Select largest and finest oysters. Drain and wipe them by spread-
ing upon cloth, laying another over them, pressing lightly. Roll each
in beaten egg, then in cracker crumbs with which has been mixed a
very little pepper. Fry in mixture of equal parts of lard and butter.
--


- - 12


Our winning card—“Ohio’s Pride Lard”
STEWED OYSTERS.
Pick over and wash 1 quart oysters. Scald 1 pint milk. Strain,
boil, and skim oyster liquor; when clear add oysters. Cook till
oysters are plump and well ruffled; take from fire, add hot milk, salt
and pepper. If desired thicker, rub together 1 tablespoon each of
butter and flour; add to milk and stir until smooth. This may be
varied by addition of a little chopped celery or onion.
DELMONICO’S OYSTER FRITTERS.
Take a quart of select, plump, good sized oysters, drain off the
juice, and strain it through a piece of cheese cloth. To a cup of the
juice add a cup of milk, salt to taste, the well-beaten yolks of four
eggs, and enough flour to make a batter as thick as for griddle cakes.
Drop each oyster into this batter, taking it up with a large spoonful,
and fry in deep, hot fat until a nice brown. Serve very hot with nice
crisp celery or cold slaw.
| The recipes in this book
||\) will give superior results
- if ‘‘Wear-Ever” Alumi-
num is used.
PIGS IN BLANKETS.
This is not a new method, but is one which tickles the fancy and
palate, and there may be many who have not tried these dainty, tasty,
tid-bits. For each oyster have a very, very thin, narrow slice of
smoked breakfast bacon, neatly trimmed. Rinse and drain the oysters
and wrap each oyster (or place two together if small) in a strip of
bacon; fasten securely with a small wooden skewer (ttothpick) so
the oyster can not slip out in frying; dip each roll in beaten egg,
then cover lightly with white corn meal and fry a delicate brown,
using a little of the bacon fat to start them with. The bacon must be
sliced as thin as possible so it will brown quickly and the oysters not
be overcooked and tough. Serve with quarters of lemon and celery.
SMOTHERED OYSTERS.
Put one tablespoonful of butter in a covered saucepan with half a
saltspoonful of white pepper, one teaspoonful of salt and a dash of
cayenne. When hot add one pint of oysters. Cover closely and
shake the pan to keep the oysters from sticking. Cook for three
minutes. Serve on toasted crackers.
ROAST OYSTERS.
Wash the shells well with a brush and cold water. Place them in
a pan with the deep half of the shell down. Put them into a hot oven
-



13 --


The Blumer & Sartain Packing Company awarded premium at
Columbus Industrial Exposition, 191 o
and bake until the shell opens. Remove the top shell carefully so as
not to lose the liquor. Arrange them on plates, and on each oyster
place a piece of butter and a little salt and pepper.
OYSTER SALAD.
One pint of celery, one quart of oysters, one-third of a cupful of
Mayonnaise dressing, three tablespoonfuls of vinegar, one of oil, half
a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
tablespoonful of lemon juice. Let the oysters come to a boil in their
own liquor. Skim well and drain. Season them with the oil, salt,
pepper, vinegar and lemon juice. When cold put in the ice chest for
at least two hours. Scrape and wash the whitest and tenderest part
of the celery and with a sharp knife cut in very thin slices. Put in
a bowl with a large lump of ice, and set in the ice chest until serving
time. When ready to serve drain the celery and mix with the oysters
and half of the dressing. Arrange in salad bowl, pour the remainder
of the dressing over it and garnish with water cress. -
SCALLOPED OYSTERS.
(A Family Recipe.)
Drain the oysters. You will not require the liquor for this dish.
It will season a chicken pie, or you may use it for oyster bouillon.
Butter a nice pudding dish; put a layer of oysters in the bottom,
strew fine crumbs over them ; dot the crumbs with bits of butter;
sprinkle with a little finely minced parsley; dust with salt and pepper,
and cover with a white sauce—butter “drawn” with milk instead
of water. Next comes a second layer of oysters; then more crumbs,
until your materials are used up. The last layer should be crumbs,
buttered and seasoned. Bake, covered, for fifteen minutes; uncover,
and brown delicately. It will be found greatly superior to the usual
preparation of scalloped oysters—less watery, richer in flavor, and
creamy in consistency-Marion Harland.
A. E. KNIGHT, 1513 E. Main St.
---
ſiroceries, Meats, Fruits and Vegetables
Citizen Phone 15298 Bell, East 2302 -
AN ORDER, PLEASE.

14



Don’t forget the lard in your baking, but see that it’s
Ohio’s Pride brand -
Poultry
That chicken pie / Ah, let remembrance stay,
Nor ever from our mem'ry pass away.
DRESSING FOR FOWL.
A good dressing can be made of dry bread crumbs, seasoned with
pepper, salt and herbs (if liked), moisten with plenty of melted butter
and very little boiling water (oysters can be added if desired).-
F. A. H.
ROAST TURKEY.
Wash nicely inside and out. To make dressing take 2 quarts dry
bread crumbs, butter size of egg, 2 raw eggs, 1 even tablespoon sage
(or any other flavor), salt and pepper to taste. Mix all together, fill
turkey and sew it up. Rub salt and pepper on outside. Put in
baking pan, place in oven and roast from 2 to 3 hours, according to
size. Roast chicken same way.
Žiš Fudge can be made in an Aluminum
ºccu, C - -
Šiš' sauce pan without scorching.
IMMMMRR.
ROAST DUCK.
Mix 2 cups stale bread crumbs with 1 minced onion, 1 teaspoon
sage, 1 teaspoon salt, pinch of pepper, 1 tablespoon minced fat bacon.
Stuff duck with this dressing, dredge with salt, pepper and flour;
then roast. Garnish with olives and fried apple slices, and serve
with sauce and a glass currant jelly well mixed with tablespoon dry
mustard.—Mrs. M. P. S.
FRIED CHICKEN.
Cut into 10 pieces, salt, roll in flour and place in hot skillet in
which a tablespoon of lard and one of butter has been heated.
Brown quickly and well on both sides about 15 minutes, watching
carefully, then add a few drops of water, cover tightly, and steam
slowly for a half hour, adding just enough water to keep from burn-
ing. Veal steak or cutlets may be fried the same way.—Mrs. Ben
Monett.
PRESSED CHICKEN.
Fat hen, 5 pounds. Stew till falls off the bones and down to pint
of liquid. White meat off chicken put in the bottom of dish, then
a layer of dark, layer of white, until all is used. Pour the stock
21


Never mind about the butter, Ohio's Pride Lard fills the bill
over the chicken; turn a plate over the chicken, put a heavy weight
on top. Let stand in ice box 24 hours. Serve upsidedown on platter,
garnish with parsley.—Mrs. C. Weigand.
CHICKEN PIE.
Take 2 chickens and stew until tender, then season with salt, pep-
per and butter; boil the potatoes in the same until almost done, then
place in the pan to bake. For the crust, take 3 pints of flour and 3
heaping teaspoons of baking powder and put through the seive, work
in a small cup of butter and wet with sweet milk, as soft as you can
handle; fill up the dish with the broth from the chickens and line the
sides of the pan first with some of the dough. A few strips of salt
pork adds to the flavor, cooked at the same time with the chickens.—
Mrs. E. S. Lewis.
CHICKEN POT PIE.
2 large chickens disjointed and boiled in 2 quarts of water; add a
few slices salt pork; season. When nearly cooked, add crust made
of 1 quart flour, 4 teaspoons baking powder, 1 saltspoon salt; stir in
stiff batter with water; drop into kettle while boiling; cover close
and cook 25 minutes.
Did you ever try our famous “Wear-
Ever” combination for steaming pud-
dings?
CHICKEN POT PIE, 2.
Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip
out bones and season. Line sides of clean kettle with rich biscuit
crust (see Biscuits). Add chicken and thickened liquor. Stand on
moderately hot fire. Build fire of dry cobs or small sticks round
kettle, and keep burning till crust is well browned. Put chicken on
platter and lay crust on it. Old-fashioned receipt—Make thick dum-
pling batter (see Dumplings). Drop by spoonfuls into thickened
boiling liquor, cover closely for 20 minutes.
MINCED CHICKEN.
A good way to use up left-over chicken or turkey is to pick the
meat from the bones—the giblets may also be chopped and used and
mix with the left-over gravy, well seasoned, heated through and
spread over slices of toast that have been previously moistened with
water in which a bit of butter has been melted. This should be
served very hot—Mrs. E. E. Cook.
-
-

22



56,oo cans of Ohio's Pride Lard sold to one firm last season; not
a word of complaint—think of that
and bake in a moderate oven for 15 minutes. Then invert the cups
carefully on a heated platter and serve at once with any prepared
sauce.—Mrs. Owen, Dixon, Ill.
CHICKEN OR VEAL CROQUETTES.
Two cups of chicken or veal chopped fine, one-half teaspoon of
celery salt, 1 teaspoon of chopped parsley, 1 teaspoon of lemon juice,
1 teaspoon of chopped onion; salt and pepper to taste.
Sauce—One tablespoon of butter, 1 of corn starch; stir in slowly
1 cup of hot milk and cook until thick; then stir chicken and sauce
together. When cool make into rolls; roll in bread crumbs, dip in
egg, roll again in bread crumbs and fry in hot lard. These are fine.—
Mrs. Horace Maynard.
CHICKEN CROQUETTES.
1 chicken cut fine with scissors, 1 pint of milk with flour and sea-
soning to make a white sauce, one-half pound of shelled almonds
broken fine, 2 tablespoons of chopped parsley, 1 teaspoon of chopped
onion, mix well and mold into shape. Roll in egg, then in cracker
or bread crumbs, and fry in deep lard a pretty brown. This will
make 18 croquettes.
BOUDINS.
Chop cold cooked veal or chicken very fine, and for every pint of
chopped meat allow 1 tablespoon butter, 1 scant halfcupful of cream
or rich milk, the beaten whites of 2 eggs, and salt and pepper to
taste. A tablespoonful of chopped parsley or a little sage may be
added. Melt the butter and pour it over the meat; add cream or milk
and the seasoning. Then beat the mixture well with a wooden spoon;
add the whites of eggs beaten to a stiff dry froth. Fill custard cups
about two-thirds full of the mixture; stand in a baking pan about
half full of hot water and bake in a moderate oven for 20 minutes.
When done drop them carefuly onto a heated dish and serve. Garn-
ish with a sprig of parsley or a blanched almond—Mrs. Caruthers.
Bell Phone, Main 2728 Cit. Phone 3665
E. T. PA UL
Practical Horse Shoer
117 Parsons Ave. COLUMBUS, O.
24


quarter cup powdered sugar. Mix 1 hour before serving.
Ohio’s Pride Lard—“You want the best”;
- Place your order, we do the rest”
CURRY SAUCE.
Fry a tablespoonful of chopped onion in butter and add a table-
spoonful of flour mixed with a teaspoonful of curry powder. Mix
thoroughly, add 1 cupful of cold water, and cook until thick, stirring
constantly. Take from the fire, season with salt and onion juice and
serve hot.
CREAM SAUCE.
Cook together 1 tablespoonful of butter and 2 of flour. Add 2
cupfuls of cream or milk and cook until thick, stirring constantly.
Season with salt and pepper.
TARTAR SAUCE.
Into a bowl put 1 heaping teaspoonful of dry mustard, 1 even tea-
spoonful powdered sugar, 1 heaping saltspoonful of salt, one-half salt-
spoonful of cayenne pepper, and the yolks of 2 fresh eggs; beat until
you can lift it all up on a spoon, then add (1 teaspoonful at a time)
one-half cup of olive oil; it should thicken at once; after the oil is all
used, and the mass is thick and smooth, add 3 tablespoonfuls of
vinegar—a little at a time. When that is all stirred in, add one gener-
ous teaspoonful of vinegar—a little at a time. When that is all
stirred in, add 1 tablespoonful grated onion, 1 tablespoonful each
(chopped) olives, capers, cucumber pickles and parsley. This will
keep a long time, if bottled and kept in a cool place, and is the best
tartar sauce I know how to make.—Mrs. Stallman. -
Newlyweds welcome Alumi-
num showers in this day of grace.
Call Bell, N. 380 and ask for the
“Wear-Ever’’ salesman.
MINT JELLY FOR LAMB.
Cook tart apples, sliced but not peeled, in water to cover, adding a
handful of mint leaves. When soft strain through jelly bag, add
three-quarters as much sugar as there is juice and boil to jellying
point; tint a pale green with vegetable coloring and turn into moulds.
–Miss E. Lundberg.
MINT SAUCE.
One cup chopped green mint leaves, one-half cup vinegar, one-

26


Ohio’s Pride Ham Roll—always ready; a trouble-saver;
economical, too
MINT JELLY TO SERVE WITH COLD LAMB.
Mash and dry 2 bunches of mint, and steep in 1 pint of boiling
water. Soak one-half box of Knox Gelatine in one-half pint of cold
water 2 minutes, add the juice of 2 lemons, 1 cup of sugar; pour over
this the boiling mint, stir until thoroughly dissolved, strain, pour
into moulds, and set in ice chest to harden.
GREEN GRAPE MINT JELLY.
Four pounds green grapes—just before turning red, wash and cook
until soft, add good sized bunch of fresh mint, chop and bruise it,
cook all together, strain through jelly bag. To each pint of juice add
1 pound of hot granulated sugar, measure it and put it in oven so as to
be hot when you are ready for it. From the confectioner get some
green paste and add enough to color it a pretty mint green. Lovely
with lamb.-Mrs. C. Weigand.
CLASSIFICATION OF SAUCES.
No. 1. Thin white sauce to be used for soup
One tablespoonful of butter, 1 tablespoonful of flour, 1 cup of milk
Or Cream.
No. 2. To be used for creamed fish, meat or vegetables.
Two to 3 tablespoonfuls of butter, 2 to 3 tablespoonfuls of flour,
1 cup of milk or cream.
No. 3. To be used for croquettes.
Four tablespoonfuls of butter, 4 tablespoonfuls of flour, 1 cup milk
or cream.—Faith Stallman.
YORKSHIRE PUDDING.
About a quart of milk, 3 eggs, plenty of salt, 10 tablespoonfuls of
flour. Bake in melted butter and lard. Serve with roast beef.-Mrs.
Wm. H. Bingham.
VISIT THE OLD RELIABLE
COLUMBUS, O.
FOR THE BEST PHOTOS.
The largest, finest, and best equipped gallery in
America for producing everything known to the art.
STATE AND HIGH ST.S.




27


Ask your neighbor who uses it what she thinks of Ohio’s Pride Lard
BEEF STEAK.
Take a flank or round of steak, pound it and sprinkle with salt and
pepper. Pour over same chilli sauce or tomatoes, with little onion,
cover and bake from 3 to 4 hours, slowly. Dredge little flour into
the gravy, boil, Mrs. L. R. Pugh.
BEEF STEAK, SPANISH STYLE.
Have a round steak cut an inch thick; lay it on an earthen pie
dish, add a little butter at first and then a little water to baste it with,
and bake half an hour. Take from the oven and cover with a thick
layer of sliced onions and bake until onions are tender. Then add a
layer of sliced tomatoees and bake for 20 minutes. Sprinkle over the
top 2 tablespoonfuls of grated cheese and leave it in the oven, long
eenough for the cheese to melt. Baste every 10 minutes while mak-
ing.—Mrs. Stallman. -
scaling.
A LUNCHEON DISH.
Peel and boil 3 potatoes and 2 small onions and cut into dice. Put
into a hot frying pan a pound of Hamburg steak and cook, stirring
all the time until done. Sprinkle with flour and brown, adding
enough water to make a gravy, salt to taste and add the potatoes
and onions. Cook for a few minutes, then serve on toast, accom-
panied with mashed potatoes and peas.-Mrs. Maynard.
ROASTED FLOURED STEAK.
Two pounds of round steak 1 inch thick, pound three-quarter cup
of flour into the meat with meat pounder; season with salt, pepper,
and small bits of butter. Put in a skillet, cover with boiling water.
Cook 2% hours; let it fry down, make a brown gravy.—Mrs. B. F.
Hyde.
PICKLED BEEF OR TONGUE.
Slice cold roast beef as thin as possible. Place 3 layers of beef in a
crock, then a layer of sliced onions, and so on until the crock is half
filled. On each layer sprinkle whole cloves and allspice, cover with
vinegar slightly sweetened, and add 2 small red peppers. Let stand
at least 24 hours and serve the beef without the onions.—Mrs. J. C.
Morrison.

31


“Ohio’s Pride Lard” is specially prepared for all cooking purposes
beaten, dip chops in this and sprinkle thickly with finely grated bread
crumbs. These are best when broiled. Garnish with lemon sliced
very thin and curled parsley.
HEIBLEIN DRIED BEEF.
Finely chop cold boiled potatoees, there should be 2 cupfuls. Add
three-quarters of a cupful of dried chipped beef cut into small pieces,
and 3 canned pimentoes finely cut. Season with pepper and add more
salt if necessary. Put about one-third of a cup of fat into a frying
pan, add the potato mixture, and stir until thorouhgly mixed with the
fat. Cook slowly until all is thoroughly heated and browned under-
neath. Fold and turn on a hot platter the same as an omelet.
Garnish with parsley and serve very hot.—Mrs. F. A. Stallman.
DRIED BEEF WITH CREAM.
One-quarter pound dried beef picked apart in small pieces, cover
with hot water, let stand 10 minutes, then drain. Dilute 1% table-
spoons flour with enough cold water to make a smooth paste; add to
1 cup scalded cream or rich milk and cook in double boiler 10
minutes; add beef and reheat. One cup of white sauce can be used
instead of cream. Serve on toasted bread.
Replace utensils that wear out with uten-
sils that “Wear-Ever.’’
VEALETTES.
Veal steaks cut from the leg and about as large as one’s hand and
about one-half inch thick are used in the following recipe: Make a
dressing of a cupful of bread crumbs, one-quarter cup of melted
butter, one-half teaspoon salt, a dash of pepper and 1 egg. Spread
a heaping tablespoon of mixture on each slice, roll up and keep to-
gether with toothpicks. Melt a lump of butter in a skillet, add the
meat, brown on all sides. Add a little water, cover and steam until
tender. Then add more water to the gravy in skillet, thicken and
serve.—Mrs. D. C. Owens.
VEAL LOA.F.
!”Three pounds veal chopped fine, one-half pound raw salt pork, one-
third cup bread or cracker crumbs, 2 eggs, 1 teaspoon pepper, 1 table-
spoon salt. Make in a loaf and rub with crumbs. Bake 2 or 2%
hours. Add some sage if liked.—Mrs. M. Morris.
CROQUETTES.
One cup mashed potatoes, 1 cup chopped meat, one-half cup milk,
butter size of an egg, 1 egg, salt and pepper to taste. Beat all to-
gether and when cold, shape, dip in beaten egg and then in bread
crumbs.


33



56,oo cans of Ohio’s Pride Lard sold to one firm last season; not
a word of complaint—think of that
Tomatoes Scalloped with Rice–Cover the bottom of a well but-
tered baking dish with a layer of cooked well seasoned rice; then add
a layer of chopped tomatoes; sprinkle with salt and bits of butter;
then a layer of rice; then one of chopped tomatoes, and seasoning
and so on until the dish is full enough. Use 2 cups of rice, a heaping
tablespoonful of butter, 3 cups of tomatoes, a tablespoonful of salt, a
quarter teasponful of pepper. Bake half an hour. Spread bread
crumbs over the top.
Broiled Tomatoes—Cut the tomatoes horizontally in two; leave the
skins on. Place them on a broiler with the skin side down; dust with
salt and pepper and broil without turning, over a moderate fire, fif-
teen or twenty minutes or until tender. Lay on a hot dish and spread
each piece with butter.
Stuffed Tomatoes—Take six ripe tomatoes of equal size, cut circles
on the top of each and scoop out the inside. Press the pulp through
a sieve and mix in with it a little salt, cayenne, 2 ounces of butter
broken in bits, 2 tablespoonfuls of bread crumbs, 1 onion minced fine,
a tablespoonful of parsley and 2 very large tablespoonfuls of grated
Parmesan cheese. Fill the tomatoes with this mixture, put on the
tops again and bake in a moderate oven. Serve with mushroom
Sat1Ce.
Tomato'Toast—Take good sized tomatoes, put them into boiling
water for two minutes, peel and mince them very fine with 2 red
peppers, a little salt and a small onion. Put half an ounce of butter
in a saucepan with a dessert spoonful of milk; add the tomato mix-
ture, cook it for a few minutes and mix in a well beaten egg. Cook
until thickness of scrambled eggs and serve on slices of fried bread
garnished with parsley.
Tomatoes in Aspic Jelly—Procure small round tomatoes, peel and
core, and fill the inside with several anchovies, cut very fine and
stirred in mayonnaise sauce. Have some melted aspic jelly, just be-
ginning to set, in a deep basin, pass with the trussing needle a piece
of string through the top of each tomato, so that they may be dipped
into the basin of aspic until they are well crusted with the aspic; lay
them on ice and remove the string when quite cold. Place a piece of
aspic cut round upon the top of each tomato, and place on it a sprig
of watercress and a little mayonnaise. Serve on crisp lettuce leaves.
Tomato Souffle–Take 6 good sized tomatoes, 1 ounce of flour, two
ounces of butter, half a teasponnful of essence of anchovy, 2 whole
eggs, the whites beaten to a stiff froth; a quarter of a pint of boiling
cream. When the cream boils stir in the flour, previously mixed
smoothly with a little cold milk. When it boils again take it from
the fire and stir in the butter, anchovy and the eggs. Lastly stir
in the tomatoes and half the butter. Beat it up well and put it in a
small souffle dish and bake in a quick oven about 20 minutes.
38



-
Ohio’s Pride Lard, kettle rendered, nothing but lard
BAKED FLANK STEAK AND ONIONS.
Fifteen cents’ worth of flanked steak, put in roasting pan, season
and cover with sliced onions and pour in a cupful of boiling water
and a tablespoonful of vinegar, which makes the meat tender. Put
in moderate oven and baste once in a while. Turn in about half an
hour. When done thicken the gravy with a tablespoonful of flour
mixed in cold water. This is delicious if there is just enough water
kept in the pan to keep it from burning, and a little more water is
added for gravy when meat is taken up. Too much water makes it
SOggy.
CORN FRITTERS.
One cup grated corn, 1 egg, 1 tablespoon sweet milk; salt and a
little melted butter. Thicken with flour, fry in hot lard.-Mrs. Frank
Stallman. -
PEAS IN THE POD.
A most delicious and comparatively unknown way of cooking peas
is in the pod. Select young peas, put in a steamer, cook until tender.
Serve plain or dipped in drawn butter. Can be eaten in same way
as asparagus, viz.: with the fingers. As much meat comes from the
pod itself as from the peas.
SAUER KRAUT WITH DUMPLINGS.
One pound of fresh pork, or one and one-half pounds of spare-
ribs, 2 quarts home-made sauer kraut and boiling water enough to
cover. Place in a covered baking dish and bake in a warm oven four
hours.
Dumplings–1 quart flour, 2 teaspoons baking powder, one-quarter
teaspoon salt sifted together; add 1 tablespoon shortening, and suf-
ficient milk to make a stiff batter. Remove cover from baking dish
and drop batter in spoonfuls on top of kraut, bake twenty-five minutes.
Remove dumplings and pour browned butter over them. Serve hot.
—Mrs. D. H. Fobes.
CAB.BA.G.E. A. LA CAULIFLOWER.
Cut cabbage in quarters or smaller sections, rejecting hard inner
core, freshen in cold water. Cook, uncovered, in boiling, well salted
water about thirty minutes, or until tender. The addition of a bit
of soda reduces odor and softens cabbage. Drain through colander,
chop and return to fire; add enough milk to not quite cover, generous
piece of butter, little pepper, and dredge lightly with flour. Cook
until flour is well done, stirring often to prevent milk from burning.
CAULIFLOWER.
Trim off outside leaves and lay blossoms down in cold salted water.
Slugs and other insects will drop out, especially if gently shaken in
the water. Tie in a piece of mosquito netting and boil in salted
water till very tender. Drain and serve with Hollandaise sauce or
40


Always specify Ohio’s Pride Lard on your grocery order, then
you get the best
STRAWBERRY FRITTERS.
Crush and sieve fresh berries to make 1 cup pulp. Add 3 beaten
eggs, 1 teaspoon sugar, 1 cup flour mixed with 1 teaspoon baking
powder and enough more flour to make thick drop batter. Fry in
deep kettle of smoking hot fat, and serve with plenty of mashed
berries.
- MEAT FRITTERS.
Cut cold cooked meat in slices or fingers and dip in batter; or
chop and stir into batter, seasoned with salt, pepper and herbs or
chopped onion, as desired. Fry as directed.
* PARKER HOUSE ROLLs.
One quart new milk, 1 cake yeast, one-half cup butter, scant half
cup granulated sugar, 1 teaspoon almond oil; let milk boil and cool
before stirring in flour and yeast. Make soft sponge. When raised
stir in flour to stiffen; let raise again, roll out cut with a biscuit
cutter, dip in melted butter; turn over, let raise till light. Bake
from 8 to 10 minutes in hot oven.—Mrs. C. Weigand.
Song of Aluminum: “I have such a nice
little weigh with me.”
-
HOT ROLLS.
One-half pint of sweet milk and one-half pint of water; let heat
then add 1 tablespoon of sugar, 1 tablespoon of butter and 1 of lard
or 2 lard and no butter, as you prefer, and 1 teaspoon of salt; let
get cool, then stir in flour and 1 cake of compressed yeast that has
been dissolved in warm water and work into a dough; let this rise
and then work down and mold or cut into shape, put into well-
greased pan and let rise and bake 30 minutes. Mix this about noon
to serve at 6 o'clock or at 6 or 7 to serve at 10 o'clock.-Mrs. Brown.
FOR ROLLS.
Boil enough potatoes to make one-half cup after mashed; add
enough water to make 1% pints, 1 small one-half cup of sugar,
1 cake Fleischmann's yeast, 1 desertspoon of salt, 1 heaping spoon
of lard; then thicken with flour, let stand until gets light, then add
flour enough to make a stiff dough; let rise until light and mold out.
When light bake. This is for bread or rolls—Mrs. O. E. Gwinn.
CINNAMON ROLLS.
Take light dough as for bread, mix in one egg, little sugar and
some shortening; roll out to about one-quarter inch thick, spread
butter over it and sprinkle with sugar and cinnamon. Roll up like
-
-


48


Don’t forget the lard in your baking, but see that it’s
Ohio’s Pride brand
the fire and add yolks of 2 beaten eggs, then stir in the whites beaten
stiff. Bake in buttered dish to a golden brown.—Faith Stallman.
CHEESE BALLS.
One cup grated cheese, white of 1 egg, salt and pepper; mix to-
gether, roll into little balls, dip into egg and fine cracker crumbs
and fry in deep fat.
soME ATTRACTIVE NEw ways OF SERVING CHEESE.
White cream cheese can be made into such pretty looking dishes
for luncheon or dinner and with only a little trouble. The cheese is
so soft that it can be easily worked, or, if it is inclined to crumble,
a little sweet cream, beaten in with a silver fork, will make it the
right consistency to manage.
Mould it into a mound-shape, denting in the top, and fill the hollow
with crabapple or currant jelly. The red contrasts with the white
in a most tempting way.
Another way is to press the cheese—without the addition of any
cream—through a colander until it lies in a soft, irregular mound
of light, flaky cheese. Push it into a round shape, and set a row of
preserved strawberries or candied cherries around the base.
Cheese balls—the cream cheese rolled in little balls between wooden
paddles that come for butter balls—are pretty to put on the side of
the individual plates of lettuce. Or another clever idea is to crack
English walnuts and to put the halves one on each side of a little
ball of cheese. They make very clever imitations of English walnut
creams, while the nuts and cheese are a delicious combination.
Swiss cheese is cut in thin square slices—mostly “holes”
Cheese-crackers are made by taking long, salted crackers, spread-
ing them thickly with cheese (not the white, but the ordinary yellow
cream cheese), and laying one on top of another, sandwich fashion.
Then set them in the oven for a few minutes, and the outside edges
will be delicately browned, while the cheese will be cooked just
enough to glue the two crackers together.
Cheese sandwiches are usually made with crackers, but occasion-
ally of thin bread and butter. But, if you use bread, cut it in round
shapes, to imitate miniature cheeses, or make the thin rolled sand-
wiches of it.
Bread sandwiches, spread with softened cream cheese, and a layer
—very thin-of currant jelly on top, are the daintiest sort of little
sandwiches. Or, spread with the cheese, which has been previously
mixed with chopped walnuts and cream, are equally good.
For a green luncheon, the white cheese balls may be tinted a very
pale green by some of the harmless vegetable coloring matters. But
the natural color is always prettiest and best.


53



Ohio's Pride Ham Roll—always ready; a trouble=saver;
economical, too
Salads .
“Everybody knows, or ought to know, what a Salmagundi is.”
CHEESE BALLS.
(Serve with Salad.)
Mould into a ball with your hands a large teaspoonful of some rich
soft American cheese and press one-half of an English walnut on
either side. Place one of these balls and an olive beside the salad
on the plate.
MAYONNAISE, DRESSING.
One teaspoonful of flour, 1 teaspoonful of sugar, one-half teaspoon-
ful of salt, one-quarter teaspoonful of mustard, 1 tablespoonful of
butter, 3 tablespoonfuls of vinegar. Make a batter with 2 eggs, heat
vinegar, then stir in batter and cook, then add one-quarter cup of milk
or cream as preferred.—Mrs. George Abernathy.
SALAD DRESSING. º.
º/ One large teacup of vinegar and water, 1 tablespoonful of butter;
let come to a boil in a double boiler. Take 3 eggs, well beaten; 3 table-
spoonfuls of sugar, one-half tablespoonful of mustard, 3 tablespoon-
fuls of flour; beat these ingredients unit very light, and add to
vinegar; stir with a fork until cooked. When cool add 1 teaspoon of
salt.—Mrs. Horace Maynard.
SALAD DRESSING.
Three eggs, well beaten; 1 teaspoon salt, butter size of an egg, one-
half cup vinegar, 1 tablespoon mustard stirred into the vinegar; 3
tablespoons sugar, one-half teacup cream or milk. After beating eggs,
stir in salt, sugar, mustard and vinegar; also melted butter. Add
cream last. Cook in double boiler and stir constantly. Keep in a cool
place.—Mrs. Benner.
MAYONNAISE, DRESSING WITH OIL.
Put the uncooked yolks of 2 eggs into a cold bowl, then add one-
quarter teaspoon salt, dash of cayenne pepper, beat until light; add
one-half pint or more olive oil drop by drop, stir rapidly and steadily
while adding the oil; after adding a gill of oil then alternate occasion-
ally with a few drops of lemon juice or vinegar; the more oil used
the thicker the dressing. If too thick add a little vinegar. With care
a quart of oil may be used with 2 eggs. If it becomes curdled begin
again with yolk of 1 or 2 eggs in another plate, and after stirring
55


Our winning card—“Ohio's Pride Lard”
BAVARIAN CREAM.
Put one-half box of gelatine into 1 pint of milk; cook in double
boiler. When boiling, stir in the yolks of 3 eggs well beaten with 6
tablespoonfuls of sugar; stir until it thickens into a custard; flavor
to taste and when cold stir into it the whites of three eggs beaten to
a stiff froth. Serve with cream.—Mrs. E. M. Lisle. Oklahoma City.
MARSHMALLOW DRIP.
One pound marshmallows cut in squares; flavor with a few table-
spoonfuls of sherry wine or fruit juices; add 1 pint whipped cream,
stir lightly with fork. Serve in sherbet glasses with chopped nuts
and Marachino cherry.—Mrs. Melville Johnston. -
C. A. WARREN
Millinery
- 113 S. High St. º
columbus, Ohio
- º A
The White-Haines Optical Co.
MANUFACTURERS OF
Kryptoc (Invisible) Bifocal Lenses.


81



Don’t forget the lard in your baking, but see that it’s
Ohio’s Pride brand
Cookies and Small Cakes
Oh, dear to our hearts are the memºries of childhood
When mother made cookies for children to eat.
We thought that her fried cakes and doughnuts and sweet cakes,
And all of the goodies could never be beat. ,
MARGUERITES.
One and one-half cups of granulated sugar, one-half cup water,
1 cup nuts, ground (10 cents worth), 2 tablespoons cocoanut, 4 marsh-
mallows, whites of 2 eggs. Boil sugar and water until it threads,
then stir it into the beaten whites, add nuts, cocoanut and marsh-
mallows. Spread on buttered thin crackers or reception wafers and
brown in oven.—Mrs. George D. Cross. -
HERMITS.
One cup butter, 1 cup sugar, 3 eggs, 1 teaspoon soda dissolved in
2 tablespoons hot water; one-half teaspoon allspice, 1 teaspoon cinna-
mon, 1 pound walnut meats, three-quarter pound dates, chopped fine;
3 cups sifted flour. Drop in spoonful on buttered tin and bake in slow
oven.—Mrs. F. A. Stallman.
HERMITS.
Two cups brown sugar, one-half cup black molasses, 2 eggs, 1 cup
lard, 2 cups chopped raisins, 1% cups sour milk, 2 small teaspoons
soda, 1 teaspoon each cinnamon, allspice, cloves, and nutmeg ; flour to
make a thick batter. Put in pan and bake quickly.—Mrs. Horace
Maynard.
ROCK COOKIES.
Three eggs, beaten separately; 1% cups sugar, 1 cup butter, 1
teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon all-
spice, 1 pound raisins, 1 pound English walnuts (before shelled),
1 teaspoon soda dissolved in 1 tablespoon hot water; flour to make
very stiff dough. Drop by spoonfuls in pan—Mrs. J. Twigg.
COOKIES ENGLISH ROCK.
One and one-half cups brown sugar, 1 cup butter and lard mixed,
one-half cup butter-mil's, 3 eggs, well beaten; three-quarter pound
of raisins (chopped), pinch of salt, 1 teaspoonful of soda, 1 pound
of English walnuts (chopped), 1 teaspoonful of cinnamon, 3 cups of
flour.—Mrs. D. H. Dukes.
89



To obtain the best results from the following recipes use
“Ohio’s Pride Lard”
Cakes
Many men of many minds,
Love these cakes of many kinds—
Cakes of silver, cakes of gold,
Cakes to eat—both hot and cold.
ONE EGG CAKE.
One cup sugar, one-half cup butter, 1 egg, 1 cup sweet milk, 2
teaspoonfuls baking powder; flavor to suite taste. Beat the butter and
sugar to a cream; add egg, beaten separately; flavor, and flour
enough for a soft batter, with the baking powder mixed with flour.
This makes 2 layers. Use lemon icing. Delicious.-Mrs. C. Weigand.
QUICK TEA CAKE.
One and one-half cups sugar, 1 cup milk, one-half cup butter, 2
eggs, 3 cups flour, 3 teaspoons baking powder.—Mrs. O. M. Evans.
ONE EGG CAKE.
One cup sugar, 1 heaping teaspoon butter, three-quarter cup sweet
milk, 1% cups flour, 1 egg, 2 teaspoonfuls baking powder; flavor to
taste.—Mrs. O. M. Evans.
MARBLE CAKE.
One cup butter, 3 cups sugar, 1 cup sweet milk, whites of 8 eggs,
well beaten; 5 cups flour, 3 teaspoons baking powder. After well
mixed, take 1 cup batter, add 1 teaspoon cloves, 2 of cinnamon, one-
half nutmeg; put in one-half of the white and then all the dark, and
the rest of the white and bake 1 hour.—Mrs. O. M. Evans. -
- PORK CAKE (FINE).
Two pounds raisins (seeded), 2 pounds currants, 1 cup walnut
meats, one-half pound candied lemon peel (chopped fine), 2 cups
molasses, 2 cups sugar, 1 teaspoon each of cloves, cinnamon and all-
spice. Mix all together thoroughly. Have 1 pound of clear fat pork
ground fine, dissolve in 1 pint of boiling water; mix with the other
ingredients. Dissolve 1 teaspoonful of soda in water and pour into
the mixture; add enough flour to make a very stiff batter. Bake 1%
hours in a moderate oven.—Mrs. Horace Maynard.
COFFEE CAKE.
One cup butter, or half lard; 1 cup sugar, 1 cup New Orleans
molasses, 1 cup strong coffee, 2 teaspoons soda in molasses; 4 cups
flour, one-half cup raisins, one-half cup currants, 1 teaspoon cin-
- 93
.
º
-


riam Roll—Company drops in unexpectedly; cook is out of sorts;
no one to send to store; happy thought—there’s some
Ham Roll in the pantry
namon, ginger, allspice and cloves. Bake 1 hour or more in 2 bread
pans.—Mrs. R. C. Turner.
BLACKBERRY JAM CAKE.
Three eggs, 1 cup of sugar, three-quarter cup of butter, 3 table-
spoons of sour cream, 1% cups of flour, 1 cup of blackberry jam, 1
teaspoon of soda, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1
nutmeg. Bake in layers with icing between.—Mrs. C. C. Bellows.
FRUIT CAKE_REAL THING.
One pound of butter, 1 pound brown sugar, 12 eggs, 1 glass (one-
half pint) currant jelly, 1 glass (one-half pint) sherry wine, 1 cup
New Orleans molasses, 1% pounds candied orange and lemon peel,
2 pounds flour, 1 pound currants, 1 pound figs, 1 pound dates, one-
half pound candied cherries, one-half pound nuts; all fruit to be
chopped excepting cherries and currants. Cream the butter and
sugar, add the eggs, well beaten; jelly, wine and fruit. Before
putting in the fruit add to it one-half the flour dredging and mixing
well. To the other half of the flour add teaspoon cinnamon, one-
quarter teaspoon ground cloves, two-thirds teaspoon allspice, 1 tea-
spoon salt, 1 nutmeg, a dash of cayenne and black pepper. To the
molasses add a teaspoon of soda dissolved in warm water. Mix well,
put into pans lined with buttered paper. Bake in a moderate oven
for 2 hours. This recipe will make six cakes, weighing about 2
pounds each when baked.—Mrs. C. Weigand.
See that you get the “Wear-Ever” trade
mark when buying cooking utensils.
PRESIDENTIAL FRUIT CAKE. -
The most delicious of all fruit cake is called the “Presiden-
tial Fruit Cake,” because it has been used upon three presidential
tables at Christmas time, and is a White House favorite. If your
family is not large I would advise that you divide this recipe in half:
1 pound butter, 1 pound sugar, 1 pound flour browned and sifted;
12 eggs, beaten separately; 5 pounds seeded raisins, and a half pound
shredded citron peel; 1 glass of grape juice, 1 teaspoonful of melted
chocolate, 1 pound crystallized cherries, 1 pound crystallized pine-
apple, 1 pound blanched almonds, cut fine; 1 pound shelled pecans,
cut small; 1 tablespoonful of powdered cinnamon, 1 spare tablespoon-
ful grated nutmeg, one-half tablespoonful of allspice, one-half table-
spoonful of powdered cloves, 2 teaspoonfuls of rosewater, 1 glass of
grape juice. Soak the almonds in the rosewater over night, and in

94.


A treat in meat—ohio's Pride Ham Roll
DEVIL CAKE.
Three eggs, 3 cups brown sugar, one-half cup butter, one-half cup
sour milk, one-half cup hot water, 1 heaping teaspoon soda, one-
fourth cake baking chocolate, 3% cups flour.
DEVIL’S FOOD. º
Four squares baker's chocolate grated and steamed in three-fourth
cup milk, 1 cup sugar, yolk of 1 egg. Cook until smooth and set
aside to cool.
Cake—One cup sugar, one-half cup butter beaten to a cream; add
3 well beaten eggs, one-half cup milk, 2 cups flour, with 2 teaspoons
baking powder sifted in flour; add to the chocolate mixture.
MARSHMALLOW FILLING.
One cup sugar, one-half cup water, 5 cents worth marshmallows
steamed over hot water; stir all together and spread between the
layers. Exceptionally good—Mrs. E. C. Irvine.
DEVIL’S FOOD CAKE.
Cream, three-fourth cup grated chocolate, one-half cup sweet milk,
two-thirds cup dark brown sugar, yolk of 1 egg. Beat all together
and work until like custard. One cup dark brown sugar, one-half
cup butter, one-half cup sweet milk, 2 cups sifted flour, 2 eggs.
Mix and stir in above cream, add one level teaspoon soda dissolved
in a little warm water. Bake in 2 layers; white icing on top and be-
tween layers. One level teaspoon of soda; if more it will spoil the
cake.-Mrs. Carrie Weigand. -
GOLD CAKE.
One-half cup butter, 1 cup sugar, 2 ºups flour, 6 eggs (yolks),
one-fourth teaspoon salt, 1 heaping teaspoon baking powder, grated
rind and strained juice of 1 large orange. Mix dry ingredients:
cream, butter and sugar; add well beaten yolks, orange rind and
juice and flour. Bake in *" pans in moderate oven.-Mrs. J. N.
Douglas. - º
N - GOOD HUNGRY CAKE.
Cream, 2 cups of dark brown sugar and one-half cup of butter;
then add to the well beaten yolks of 2 eggs 2 teaspoonfuls of cin-
namon, 2 of allspice; then 1 level teaspoonful of soda dissolved in
º 1 cup of sour milk. Make real stiff.
Filling—Boil 1 cup of dark brown sugar and one-fourth cup of
water to a thick taffy and add 1 cup of seeded raisins chopped fine.
Beat the whites of 2 eggs to a stiff froth and stir in chopped raisins.
—Mrs. Frank A. Hamilton.
-

97


-
-
-
The Blumer & Sartain Packing Company awarded premium at
Columbus Industrial Exposition, 1910
* - -
Frostings and Fillings
Spread on the top of a cake so sweet,
These will surely be good to eat.
SOFT ICING FOR CAKE.
Take a scant cup of sugar, add three-fourths cup water; boil until
it threads well from a spoon, remove from the fire, pour gradually
over the well beaten white of 1 egg. Beat all well until stiff enough
to spread; add a little vanilla and lemon mixed.
MARSHMALLOW ICING.
Heat 2 tablespoons of milk and 6 tablespoons of sugar over fire;
boil 6 minutes without stirring. In double boiler heat one-fourth
pound eut marshmallows. When very soft-add 2 tablespoons boiling
water, cook till smooth. Beat in hot sugar; keep beating till partly
cool, add one-half teaspoon extract of vanilla. Use at once.
CHOCOLATE.
One cup sugar, 5 tablespoons sweet milk, 2 tablespoons fine shaved
chocolate, butter size chestnut. Boil 3 minutes and stir until cold.
Put on cake when both cake and filling are cold. If boiled a little
too long add a few drops of milk while stirring. -
If the Liberty Bell had been made of
Aluminum, it would not have cracked.
ORANGE.
Mix orange juice with confectioners' sugar, add a little lemon juice.
Use for filling and top of sponge cake.
MAPLE CREAM.
Two cups maple syrup, one-half cup cream. Cook to soft ball;
flavor with vanilla.
ICING.
One cup 4X confectioners' sugar, 1 teaspoon butter. Beat in cream
or milk to make right consistency.

101



Always specify Ohio’s Pride Lard on your grocery order, then
you get the best
BOILED FROSTING.
One cup sugar, 4 tablespoons boiling water. Boil until it will roll,
but not brittle when dropped in water; then stir slowly in the white
of 1 well beaten egg and beat until right consistency to spread easily.
NUT FROSTING.
Add any nuts to boiling frosting, after partially crushing them on
mixing board. Blanch the nut meats by pouring boiling water over
them, when the skins can be easily removed. Dry nuts in oven before
rolling.
We make a specialty of
TEA and COFFEE
We also handle a full line of CROSSE & BLACK-
WELL Goods of London, England.
THE McDONALD-STEUBE CO.
GROCERS
15 North High Street
MUCH PLEASED
ARE THE OFFICERS AND DIRECTORS OF
The Buckeye State Building and Loan Co.
RANKIN BLDG., 22 W. GAY ST.
COLUMBUS, OHIO
BECAUSE SO MANY OF ITS DEPOSITORS AND BORROWERS ARE
RECOMMENDING THE BUCKEYE TO THEIR FRIENDS AS A
SAFE PLACE TO DEPOSIT THEIR MONEY AND GET
FIVE PER CENT INTEREST, AND ALSO A GOOD
PLACE TO BORROW MONEY, WHERE ONE HAS
SUFFICIENT SECURITY. ITS GROWTH
ENLARGES IT'S US EFU LNESS.
ASSETS, $4,600,000
102



Every can of Ohio’s Pride Lard that is sent out is backed by
our guarantee
stiff; pour syrup slowly with eggs and add nuts. Beat thoroughly
before putting in the nuts.-Frances A Halm.
CREAM CHERRIES.
Make a small round ball of fresh cream, cut a strip of candied
citron size of a cherry stem and put the ball of cream at one end,
take a maraschino cherry, put one-half on each side of the cream ball.
UNCOOKED FRUIT CAKE.
Take one-half pound seeded raisins, one-half pound dates, one-
half pound figs, 1 cup nuts, one-half cup citron, rind of one-half
lemon, rind of one-half orange. Run all together through meat
grinder, then knead 1 cup of XXXX sugar thoroughly through this
mixture. Mold into a cylinder shape and serve in thin slices. To
be eaten as candy.—Mrs. Stallman.
CANDY PUDDING,
Three pints granulated sugar, 4 tablespoons vinegar, not quite 1
pint water, butter size of walnut, soda size of pea, level teaspoon
salt. Mix, set on stove, heat slowly at first, boil until drops will
harden in water. When cool enough pull until it whitens, then mix
in 1 grated cocoanut, half pound raisins seeded and chopped, half
pound blanched and split almonds, half pound pecans or hickory nuts,
half pound figs cut in strips. Place this in a mold in which a damp
cloth sprinkled with cinnamon has been laid. When cold cover with
melted chocolate. Makes about 6 pounds—Adah Zeller.
MAPLE SUGAR CANDY.
Break into small pieces 1 pound of maple sugar and melt. Then
add one-half cup of milk and half a cupful of cream until when a
little is dropped into cold water it forms a soft ball. Take from the
fire and stir until it begins to cream. Pour into a buttered dish,
mark into squares and break apart when cold.
MOLASSES KISSES.
Boil together 4 cupfuls of granulated sugar, 1 cupful of molasses,
1 tablespoonful of butter and 1 teaspoonful of cream of tartar, until
a bit of the mixture dropped into cold water will harden. Turn the
candy into a deep buttered basin. So soon as it cools enough to
permit it, cover the hands with confectioner's sugar and pull it into
long, narrow strips. Take the shears and cut the candy into inch
lengths, wrapping each piece in paraffin paper. -
106


Don’t forget the lard in your baking, but see that it’s
Ohio’s Pride brand
fine thread clings to it the candy is done. Take it from the fire, add
a pinch of cream of tartar, and beat until it is thick enough to mold
easily in the hands. Add grated cocoanut, form into balls, brush over
with white of egg, roll in the cocoanut and set aside to harden.
RIBBONS.
The above foundation may be used for these delicious candies also.
Take equal parts of the cream and flavor with chocolate, vanila,
strawberry, coffee, lemon or anything desired. Cover the pastry
board and rolling pin with confectioner's sugar and quickly roll out
each portion into a long layer about five inches wide. Put 1 flavor
upon the other, press together and cut into strips with the scissors.
PEPPERMINT DROPS.
Two cups sugar, one-half cup water, one-half teaspoon cream of
tartar, 7 or 8 drops of oil of peppermint. Boil sugar and water until
it hairs. Take off, put in cream of tartar and pepperment and stir
until it grains.—Miss Anna Sims.
PURE LEMON DROPS.
To one-half pint of strained lemon juice and an equal part of
water add 2 pounds of granulated sugar, and boil until it will crack
when tried in cold water. Pour into shallow, buttered pans, and mark
into squares when nearly cold.
HOME-MADE TROCHES.
Mix 1 ounce each of powdered cubebs, sweetflag-root, licorice and
gum arabic; then moisten with 1 dram of oil of anise and one-third
of an ounce of oil of cubebs. To this, when well mixed, add one-
half of a pound of best confectioner's sugar and enough warm water
to form a stiff dough. Sprinkle a sheet of brown paper with pow-
dered licorice, and roll out a quarter of an inch thick, and cut out
into troches with a thimble. Add a little more water if the frag-
ments get too dry to roll out nicely. Place upon paper in a cool,
dry place to get dry, which may require several days, after which
pack away in small boxes.
SALTED NUTS OF ANY KIND.
Blanch desired quantity of nuts, put on old platter and set in
warming oven until dry; then stir in enough olive oil to thoroughly
oil them. Let stand about an hour, then sprinkle generously with
salt and brown in oven. Watch very closely, stirring often until
a pretty light brown.—Mrs. Stallman.
NICODEMUS POPCORN.
Put into an iron kettle 1 tablespoonful of butter, 3 of water and 1
teacup of white sugar (XXXX is best); boil until ready to candy,


108


“Ohio's Pride Lard” is specially prepared for all cooking purposes
As soon as the sugar is soft, spread on greased paper; when cool
cut in squares.—S.
CHOCOLATE CREAMS.
Two cups of granulated sugar, one-half cup of water, one-fourth
teaspoon cream of tartar; put into a granite pan and stir until dis-
solved, then place on the stove and with a damp cloth wipe down all
the granules from the pan; let boil until it makes a soft ball in ice
water. Pour very carefully into a large platter. When about milk
warm stir with a wooden spoon until it is thick enough, Take half
of the cream and knead into forms. Take the other half and put
it into a double boiler with 4 tablespoons of chocolate and 1 teaspoon-
ful of vanilla; let this melt, drop the forms in one at a time, and
place on oiled paper to dry. More chocolate may be added if darker
creams are desired. Always make them on a clear, cold day.-Mrs.
M. S. Stetson. -
CHOCOLATE CARAMELS (DENVER).
Two cups sugar, 1 cup warm water, three-fourths cup butter, one-
half cup grated chocolate; let boil, without stirring, until it snaps
in cold water.-S.
CHOCOLATE FUDGE.
Two cups of water, 5 cups of sugar, one-fourth cake of German
sweet chocolate, 1% teaspoonfuls vanilla, 1 piece of butter size of
a walnut; let cook till it will harden in cold water; take from stove
and stir until fairly stiff, then pour on buttered plate; check off in
sqūares immediately. The candy can be poured on nuts laid on
plate.—Robert H. Seeds.
BUTTERSCOTCH (DENVER).
One cup molasses, 1 cup sugar, one-half cup butter, one-half spoon
vanilla; boil until brittle in cold water, then add vanilla and pinch
soda; when cool mold into squares.—S.
CHOCOLATE CREAMs.
Dissolve 2% cups sugar in 1% cups water; boil, then add 4 drops
acetic acid, one-fourth teaspoon glycerine. Cover tightly, cook for 10
minutes, then uncover and boil to the temperature of 113 degrees C. .
Pour onto a wet platter and cool. Beat into this the well beaten
white of an egg and continue beating till stiff. Melt chocolate over
warm water, mold fondant into shape, and when firm dip into choco-
late and coat. Cool on oiled paper—Anne Morris.
CARAMELS.
One cup sugar, a little paraffine (about 1 teaspoon), three-fourths
cup glucose, three-fourths pint cream. Mix sugar, glucose and one-
third of the cream, cook until the mixture gives a soft ball test, then


110


A Telephone is Not
an Expense
It is a modern invention
which does what it claims
to do, as every one who
tries finds out.
It Saves More than it Costs
USE THE BELL
CENTRAL UNION TELEPHONE CO.
R. H. ERLENBUSCH'S SON
Confectioner
Store and Parlors—456-458 S. High St.
Purity Ice Cream and Ices
IN BULK AND NEAPOLITAN.
Wholesale and Retail.
WEDDING AND BIRTHDAY CAKES
Prompt service to Parties, Clubs, Socials,
Weddings and Lawn Fetes.


112



Ohio’s Pride Lard, kettle rendered, nothing but lard
STRAWBERRY SHERBET. -
One quart strawberries, 3 pints water, juice of an orange and
lemon, three-fourths pound white sugar. Crush berries, add other
ingredients execpt sugar and let stand 3 hours. Strain over sugar, .
stir well and place on ice for 2 hours.
CHOCOLATE CUP.
Shave one-half cake of chocolate and put in bowl over hot water.
When melted add 1% pints of hot milk, stir until blended and sweeten
to taste. Whip one-half pint of cream, flavor with vanilla, add half
to the chocolate mixture and heap rest on top of glasses. Serve ice
cold in small glasses.—Mrs. Wm. Garrett.
JAMAICA GINGER ALE.
One bottle Jamaica ginger extract, 1 ounce cream tartar, 6 quarts
water, 1 pound sugar. Mix and stir until sugar is melted, then add
grated peel of a lemon and heat slightly. Add one-half cake com-
pressed yeast, stir well and bottle, wiring down the corks. Can be
used in four days. Refreshing in hot weather.
MINT ALE.
Juice of 3 lemons, small cup sugar, 2 stalks and leaves of bruised
mint, large pitcher half filled with cracked ice, 1 bottle ginger ale.—
F. A. Halm.
DANDELION WINE.
Three quarts dandelion blossoms, wash and cover with 1 gallon
boiling water. Let stand 3 days, then strain and add 3 pounds
sugar, boil 15 minutes, then strain again, add juice of 3 lemons;
when lukewarm add 1 cake Fleischmann's yeast. Put in jugs, tie
cloth over top, set in cool place. Do not disturb till October. Make
from 1st to 9th of May, or when blossoms are best.—Mrs. A. Z.
Bonar.
ELDER BLOSSOM WINE.
Pour 1 gallon boiling water over 1 quart elder blossoms and scald
1 hour. Drain and when cold add 1 cake Fleischmann's yeast, 1
grated lemon and 3 pounds sugar to each gallon. Let stand 24 hours,
strain and bottle. Can be used within 3 months, but grows better
by standing. -
RAISIN WINE.
One pound white sugar, 2 pounds raisins chopped, juice and grated
peel of one lemon, 2 gallons boiling water. Put all in stone jar and
stir every day for a week. Strain and bottle. Good in 10 days.
* 114



A treat in meat—Ohio’s Pride Ham Roll
QUINCE HONEY.
One pint water, 3 pounds sugar, Boil to syrup, grate 1 large or 2
small quinces; add to syrup and boil 15 mintues.—Mrs. Stallman.
JAM.
Five quarts berries, 3% quarts sugar. Moisten sugar and let come
to the boil; put in berries and boil briskly 10 minutes. Set aside.
Dissolve 2 heaping tablespoonfuls of cornstarch, pour in slowly and
stir briskly; set on stove and let boil 5 minutes—Mrs. J. N. Douglas.
RHUBARB MARMALADE.
Five pounds sliced rhubarb, 5 pounds sugar, 1 grated pineapple.
Place on back of range until sugar is dissolved, then allow to cook
moderately for 1 hour. Pour into jars and seal next day.
RHUBARB MARMALADE.
Three pints of rhubarb cut in small pieces, 3 pints sugar, one-half
cup water, 1 orange chopped fine, one-half pound seeded raisins.
Mix and cook until the desired thickness.-Mrs. C. C. Bellows.
MELON MARMALADE.
Take firm citron melons, grate or chop fine. To each pound allow
a pound of loaf sugar, grated rind of 1 lemon, juice of one-half lemon
and one-half teaspoon ground white ginger. Boil until a thick,
smooth jam.—“California.”
ORANGE MARMALADE.
Three oranges, 1 lemon. Slice very thin, cover with 1 quart cold
water, let stand 24 hours, then boil until tender; let stand another
24 hours, then measure and to every measure of fruit and juice add
one of sugar and cook until it will jell.–Frances A. Halm.
MARMALADE.
One pineapple, 3 oranges. Pare the yellow rind of oranges into
1 quart water and let boil; pour off water and add 1 quart of fresh
water. Remove the white inner rind of oranges and grind both
pineapple and oranges, then add together and let boil. Measure
same portion of sugar as fruit and cook until it jells.-Mrs. C.
Skinner.
NEW ORANGE MARMALADE.
One-half pint orange pulp juice, 2 lemons well squeezed mixed
with half pound of fresh stick peppermint candy well pulverized.
Cook until thick enough.-Mrs. C. Weigand. -
116



Always specify Ohio’s Pride Lard on your grocery order, then
you get the best
stand over night. Squeeze out dry the next day and place in a
kettle in alternate layers, together with 1 ounce (scant) of celery
seed, 1 ounce white mustard seed, 5 cents worth ground mustard,
1 ounce of tumeric, 2 pounds of granulated sugar. Rub mustard and
tumeric powder to a smooth paste with vinegar, place on top of
ingredients and cover all well with cider vinegar. Boil 1 hour.
Bottle while hot.
PLUM RELISH.
One-half peck of Damson plums, 1 orange, 1 pound English walnuts
after hulling. Boil plums until tender, and with fingers remove the
seeds. Grate orange, using rind and juice, cut or break the nuts,
sweeten to taste, boil until jellied. To be eaten with a meat course.
—Mrs. Burns L. Maynard.
BORDEAU SAUCE.
Two quarts finely chopped cabbage, 6 large onions finely sliced,
1 quart green tomatoes chopped, 3 red peppers chopped or cut in
strips. Cover with small cup salt and water. Let stand over night,
then boil 5 minutes and drain well, then add the following syrup
(hot): Oue quart vinegar (white wine), 1 cup sugar, 1 tablespoon-
ful whole white mustard seed, 1 tablespoonful celery seed, three-
fourths tablespoonful ground allspice. This makes five pints.-Mrs.
J. N. Douglas. -
SPICED FRUIT.
One pint of vinegar, 2 pints of sugar, piece of ginger root, 12
drops of oil of cloves, cinnamon bark. Put peaches or pears in this
liquor and boil down. For watermelon rind, cut in desired shape,
boil first in alum water until clear and tender, then put in liquor
and boil down.—Mrs. Horace Maynard.
SPICED FRUIT.
Three pounds sugar, 1 pint vinegar, 1 gallon fruit; boil 5 cents
worth of stick cinnamon in cloth ; a few cloves if desired.—Mrs. O.
M. Evans.
WATERMELON PICKLES.
Boil 5 pounds of watermelon rind until tender, then drain. Make
syrup of 3 pounds of sugar and 1 quart of vinegar. When boiling,
drop in the melon, also 1 dozen whole cloves, and 5 cents worth of
stick cinnamon, tied in a lace bag. Boil until clear.
122


THE
EDWARD E. FISHER
COMPANY
-
- * º 7 - * - - º - _
FUNERAL/Esſa BLysR MENT
- TREET


124



What’s the matter with this cake—it’s the lard. Why don’t you
order Ohio’s Pride?
Chafing Dish
RINK-DUM-DIDDY.
Put 1 10-cent can tomato soup in blazer. When boiling add 1%
pounds of New York cream cheese, cut into small pieces. While
cheese is melting, beat the yolk of 1 egg; stir into the yolk pinch of
salt, dash of paprica, about tablespoonful of Worchestershire sauce;
add this to the tomato and cheese mixture, then add one-half onion
finely chopped, and last of all the beaten white of egg, and serve
immediately on salted wafers or toast—Faith Stallman.
OYSTER RABBIT.
Put into the chaffing dish blazer or a granite sauce pan one-half
pound of New York cream cheese, cut into small bits. Bring one-
half cup of oyster juice to boiling point. Dissolve 1 “Steero” Bouil-
lon Cube into the oyster juice; add one-half dozen oysters cut into
small pieces. Pour this mixture into the melted cheese, add a table-
spoonful of butter, a saltspoon of salt and a dash of paprika or
cayenne. Stir until mixture is creamy, then pour over hot toast
which has just been dipped in hot milk.
OYSTER PANNED.
Drain the oysters, not too dry, and place them in the blazer to heat
until they ruffle, tossing them about while cooking. Add butter, salt
and pepper and they are ready.
OYSTER SAUT.E.
Place 2 tablespoonfuls of butter in the pan, drain the oysters and
when the butter is very hot put them in, 1 at a time, to brown
slightly, turning them when cooking. Oysters may be done in many
different ways on the chafing dish. The recipe given for the sweet-
breads may also be followed for oysters with good results.
CHICKEN MINCE.
Place 2 tablespoonfuls of butter and 1 of flour in the pan and when
thoroughly absorbed add a cupful of milk. When creamy add 2
cupfuls of cold cooked chicken that has been cut into dice, stirring
well; when quite hot add a seasoning of salt and just at the last
moment a dust of pepper.
CALVES LIVER,
Chop cold cooked liver into a fine mince. Place a tablespoonful of
butter and half a cupful of milk in the blazer; when hot stir in the
liver and serve.
125



- º
-
r
“Whºrt Prict, and Satisfaction Mºr
IN MEATS
BEEF PORK LAM B VEAL
HAMS BACON SAUSAGE LARD
H A M R O L L
Look for this Brand–0H10'S PRIDE—that means The Best.
OHIO’s PRIDE (BRAND)
L. A R D
PURE KETTLE RENDERED
ALL LARD.
5,600 cans sold to one firm last season—
not one complaint. There must
be a Reason.
THE CHOICEST MEATS-WHY?
We buy only the best cattle. Every one is per-
sonally inspected by an expert in this line. Pre-
pared by the most modern methods under perfect
sanitary conditions, guaranteed by this brand–
OHIO’S PRIDE. Ask your dealer.
THE BLUMER-SARTAIN PACKING COMPANY
GREEN AND RIVER STS. COLUMBUS, OHIO
J
128


Ohio’s Pride Ham Roll—always ready; a trouble-saver;
economical, too
A TOAST OVER THE WEDDING CAKE.
A slice of love; a piece of joy;
A chunk of adoration;
A sliver of unfailing health,
And bridal concentration;
An atom of the grooms content;
The sweetness of the bride—
And may the crumbs of comfort
With both of them abide.
THE BEST TOAST.
Here's health to you and wealth to you,
Honors and gifts a thousand strong;
Here's name to you and fame to you,
Blessing and joy a whole life long.
But, lest bright fortune's star grow dim,
And sometimes cease to move to you,
I fill my bumper to the brim
And pledge a lot of love to you.
—Nannie Byrd Turner.
TO A CHAPERONE.
Here's to the chaperone,
May she learn from Cupid
Just enough blindness
To be sweetly stupid.
—Oliver Herford.
A TOAST.
When food you've none, just grit your teeth and meet it;
When you have food, just grit your teeth—and eat it.
A WIDOW’S TOAST.
Here's to the man you love.
- Here's to the man who loves you.
| Here's to the man who'll be
- True to you—
Here's to the man you'll be
True to.
A TOAST.
Whether a man drink deep or not,
He cannot long stay sober,
Who mixes in his pewter pot
Young love and old October.

140


º Hºk ſe
What's the matter with this cake—it's the lard. Why don't you
order Ohio’s Pride?
A TOAST.
May the chicken never be hatched that will scratch on your grave.
A TOAST.
Fill high the chalice with good cheer,
For Christmas comes but once a year.
With holly bright and mistletoe,
We'll care not how the winds may blow,
But by the cheer yule log's blaze,
On this, the children's day of days,
While gladsome carols greet the ear,
We'll drain the chalice of good cheer.
A TOAST.
Drink, for you know not
Whence you came, nor why;
Drink, for you know not why |
You go, nor whence.
–Omar Khayyam.
Now is the Time to Place that Screen Order.
The Yardley Scrºll and Weather Strip CD.
- - MANUFACTURERS OF
D00r and Window Screens
AND DEALERS IN
WEATHER STRIPS.
Sole agents for Chamberlin Metal Weather Strip and Cinmanco
Rewireable Metal Frame Window Screens.
Office and factory---715-725 Gustavus Lane, rear of 122 Parsons AV.
COLUMBUS, OHIO
BELL PHoNE, EAst 2912 CITIZEN s PH on E 2658



142


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