CHOICE RECIPES Contributed by the WOMEN'S LEAGUE of Hanover Presbyterian Church Wilmington, Delaware - 1920 CHAS. L. STORY COMPANY PRESS º - - - - - - - - - - Contents SOUPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 FISH AND SHELL FISH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 MEATS AND POULTRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 VEGETABLEs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 SALADs, SALAD DRESSINGS AND ENTREES . . . . . . . . . . . . . . . . 27 BAKING POWDER BREADS . . . . . . . - - - - - - - - - - - - - - - - - - - - - - - - 35 BREADS MADE WITH YEAST . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 DEsserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 PIES AND PASTRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 CAKES AND ICINGS FOR CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . 67 COOKIES, DOUGHNUTS, ETC. . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 PRESERVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -- - - - - 93 PICKLES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 CANDIES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 BEVERAGES, ICES, FROZEN DESSERTS. . . . . . . . . . . . . . . . . . . . 109 HELPFUL SUGGESTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 - Preface “How to live well” is the theme of this book. Every civilized man, you know, needs a cook; (At least so we're told by many wise sages) And the hints which are found in the following pages, Will, we hope, aid the housewife in her efforts to plan Three meals every day for some gluttonous man. The recipes given are the best of their kind; We believe that in no other book will you find Such delicious concoctions to suit every taste; Such dainty repasts to be made in great haste When surprised by a guest on your busiest day And a thought of a meal fills your soul with dismay. At these times and others, this book is a treasure, To be used in your haste, and again at your leisure. If you follow directions, you have our guarantee Of successful results from each recipe. So good luck, and a greeting to every fair cook Whose menus are improved by using this book. F lowers A. B. CARTLEDGE, Jr. 220 WEST NINTH STREET WILMINGTON, DEL. HARRY F. MELLON #lumthittu aut ſipatitu 809 ORANGE STREET WILMINGTON, DEL. GAINADAY Washer Wringer ELECTRIC SPECIALTY CO., Inc. ELECTRICIANS 109 W. NINTH STREET PHONE 821 APPLIANCES, FIXTURES Wilmington, Del. 4. Soups Clam Broth Chop fine two dozen clams. Add to them a pint of cold water, a thin slice of onion and a dash of pepper. Let it just reach the boiling point, strain, bring again to the boiling point, add a tablespoonful of butter and a tablespoonful of chopped parsley. Mrs. W. T. Inderlied Clam Chowder 1 pint clams 1% pints milk 2 large potatoes 2 hard boiled eggs 1 small onion Butter size small egg 1 tablespoonful flour Run clams, potatoes and onion through food chopper, grinding onion finer than clams and potatoes. Cook clams, clam juice, potatoes, and onions together. Scald milk, thicken it with flour, also add butter. After clams are done, take thickening from fire and let cool a little, then add both. Add eggs which have been run through chopper, also parsley and serve. Do not mix the two while at boiling point. Mrs. Homer Forsythe Tomato Soup 1 quart of canned tomatoes 1 quart milk 1 quart water 1 teaspoonful red pepper 1 small onion 1 teaspoonful salt 2 tablespoonfuls butter 1 tablespoonful sugar Boil tomato and onion in a quart of water ten minutes with a few cloves, then add salt, pepper and sugar; press thru a sieve, return to the fire; add butter and milk; let simmer for 20 minutes. Serve with croutons. Mrs. J. H. Holt - - º Cream of Tomato Soup Scald one quart milk with one slice of onion; remove onion and thicken milk with one-quarter cup flour; dilute with cold water to a consistency of thin cream and free from lumps. Cook twenty minutes, stirring constantly at first. Cook one pint tomatoes with one-half tablespoonful sugar fifteen minutes. Add 34 teaspoonful soda and rub through strainer. Add to thickened milk, bring to boiling point and strain over 1-3 cup butter, 1 teaspoonful salt, 1-8 teaspoonful pepper and 2 drops tobasco sauce. Serve in soup with croutons. Mrs. Homer Forsythe Cream of Corn Soup 1 can corn 3 tablespoonfuls butter 1% pints boiling water 1 heaping tablespoonful flour 1 pint hot milk Pepper and salt to taste Yolks 2 eggs Put the corn in the boiling water, when heated, put through a sieve until reduced to a pulp. Season and simmer while you melt the butter, stir flour in the butter, then thicken soup with it, boil milk and add. Then put in the beaten eggs and cook one minute. Pour through sieve into tureen. Mrs. Homer Forsythe Cream of Lima Bean Soup Soak 1 cup of dried beans over night. Drain and add 3 pints of cold water. Cook till soft and put through a sieve. Cook together five minutes 2 tablespoonfuls butter, 2 slices of onion, 4 slices of carrots (cut in cubes). Remove vegetables, add 2 tablespoonfuls flour, 1 teaspoonful salt, dash of pepper, stir into boiling soup. Just before serving add 1 cup cream or milk. - Split Pea Soup may be made the same way. Mrs. W. T. Inderlied GEO. CARSON E OYD 3Fluriat 21 G VV. TENTH STREET BELL PHONE 6612 If we Please You Tell others, Iſ Not Tell Us Your Patronage Solicited JAMES W. G. NORTON. Wholesale and Retail Dealer in Fish, Oysters and Clams 2002 MARKET STREET WILMINGTON, DEL. D. & A. Phone 5061 AGENTS FOR DU PONT PAINTS SEABURG & BLACKWELL General Painters and Hardwood Finishers Automobile Painting a Specialty VANDEVER AVENUE, Opposite Lamotte St. WILMINGTON, DEL. Fish and Shell Fish Fish cooked by the hot oven Method Clean and cut Fish in pieces large enough to serve, and prepare for cooking in the following manner:- Place some milk in a bowl and salt it heavily, in the pro- portion of a tablespoonful to a cup of milk. This salted milk takes the place of the high-priced eggs generally used, and at the same time thoroughly seasons the fish. Dip the fish in the milk with the left hand, then in finely sifted bread crumbs (nothing but bread crumbs will do), with the right hand, then place in a baking pan which has been well greased. Sprinkle each piece with a little melted butter or fat. Have the oven piping hot, place pan of fish in oven keeping fire full force, for ten minutes, then take from oven. If the heat has been sufficient, the pan, when taken from the oven, will be quite dry underneath the fish, each piece will be beautifully browned on all sides, and may be easily removed to a platter, with the aid of a pancake turner. Garnish with sprigs of parsley and pieces of lemon. Mrs. W. T. Inderlied Fish Croquettes Take the remnants of any boiled or fried fish. Remove all bones and skin, mince fine. Add a dash of salt, a dash of cayenne pepper, 1 teaspoonful of lemon juice. Set J/3 teaspoonful of butter on stove and when it begins to bubble add a tablespoonful of flour, when the flour is smooth (not brown) add a gill of milk. Pour into the fish, make into croquettes and roll in eggs and cracker dust and fry. Mrs. C. M. McGowan Deviled Clanns 1 pint clams 1 large tablespoonful butter 2 egg yolks Mustard 1 tablespoonful bread crumbs Salt Pepper Chop clams very fine. Put butter and bread crumbs on to heat; when melted add the clams boiling hot, add seasoning and yolks of eggs. Take off, put in shells, bake in oven until brown. Mrs. Homer Forsythe -- 9 Oyster Patties 1 egg, beaten well 1 cup milk 1 level cup flour % teaspoonful salt Add flour gradually to the egg, then add milk, making thin batter. Bake for 20 minutes in very hot buttered muffin tins. - White Sauce for Patties 1 tablespoonful flour 1 tablespoonful butter Cream together and add 1 cup of milk, Öyster liquid, salt, cayenne pepper. Cook until smooth, then add oysters. Mrs. John Stroud Oyster Shortcake Make a soft, smooth shortcake dough with baking powder, using milk instead of water. Bake in thin layers, split and butter generously as soon as baked. Drain the liquor from a quart of oysters, scald and skim carefully, add a little butter, salt and pepper to taste, and then the oysters. Cover the layers of shortcake with the oysters, put one on top the other, pour over them the following sauce: Heat 1 cupful milk % cupful cream Rub together 1 tablespoonful of butter and 1 tablespoonful flour, add to milk just as it begins to boil, stir until it becomes smooth and thick. If too thick, thin with a little of the oyster liquor. Serve immediately. Mrs. W. T. Inderlied Deviled Crabs 1 quart crab meat 3 hard boiled eggs put through ricer Salt to taste Sauce 2 tablespoonfuls butter - % pint cream 2 tablespoonfuls flour 1 teaspoonful parsley chopped fine % teaspoonful red pepper Heat until thick, then mix with crab meat. When mixed thoroughly add 1 tablespoonful Worchestershire Sauce. Mrs. Homer Forsythe 10 Deviled Crabs 1 pint crab meat % nutmeg (grated)—dash of cayenne % pint cream - pepper 2 tablespoonfuls flour rubbed into 1 tablespoonful salt - 1 tablespoonful butter 1 tablespoonful chopped parsley Yolks 4 hard boiled eggs Put cream on in double boiler. When boiling add butter and flour and stir until smooth. Mash egg yolks fine, add to cream with all seasoning and crab meat. Boil shells in soda water and scrub clean. Fill with mixture when cold. Spread with egg and bread crumbs and fry in fat deep enough to cover. Mrs. C. E. Yost 11 C. M. CELLA Dealer in FOREIGN AND DOMEs.TIC FRUITs WHOLESALE AND RETAIL N. W. Cor. Fourth and King Streets D. & A. 4643-W WILMINGTON, DEL. ORDERS RECEIVED BY PEIONE Celery All Year Around Pure Lucca Olive Oil For Bread and Cakes VISIT The Public View Bakery Home Baking | | E. Fourth Street WNM. F. ASCHENEACH Manufacturer of 3|te (Cream anti (Tamilieg CONCORD AVENUE AND JEFFERSON STREET EDITH N. McCONNELL 841 MARKET STREET WILMINGTON, DEL. REAL HAND PADDLED ICE CREAM 13 A. M. PIERCE & SON Wholesale and Retail Dealers in FLOUR, FEED, GRAIN, ETC. 1400 WASHINGTON STREET D. & A. Phone 289–W WILMINGTON, DEL. CHAS. J. KENNEDY & SON Rºyall 7)ccorations *******śse-, 1902 MARKET STREET Joseph S. HAMILTON, President FRANK C. SPARKs, Treasurer D. & A. Phone 2029–W JOSEPH S. HAMILTON COMPANY Bricklayers and Contractors Estimates Furnished on all Kinds of Brick, Stone, Concrete Work Cennent and Brick Paving OFFICE. 829 ORANGE STREET Jobbing Promptly Attended To WILMINGTON, DEL. Agents for W. H. Covert’s Fireplace Throats and Dampers and Asphalt Expansion Joints for Cennent Pavements FOR Pºp WINTERTHUR SPECIAL #, CLOVER DAIRY “A” GRADE FOR "# CLOVER DAIRY “B” GRADE SAFE NMILK CLOVER DAIRY CO. - 1.2TH and ORANGE STS. Phones 1540–1541 14 Meats and Poultry Brown Stewed Chicken Cut chicken up in small pieces, but do not flour; put butter in pan and brown chicken, then add about a cup of water, cover and cook slowly until tender. If it boils dry add a little more Water. - Mrs. C. M. McGowan Veal Croquettes Take very finely minced veal, moisten it with cream and a beaten egg, season with salt and pepper, form into small cones either by hand or in a small wine glass, crumb the outside and fry in boiling lard or put in the oven and bake, basting frequently. - Miss M. B. Lloyd Chicken—Southern Style Dress, clean, cut up two chickens (one year or less). Sprinkle with salt, pepper, then dip in egg, diluted with cold milk (two tablespoonfuls milk for each egg) and fine bread crumbs. Place in a well greased dripping pan and bake in a hot oven until evenly browned, turn often and baste after first five minutes cooking with }}cup butter melted in }/3 cup hotwater. After butter is used, baste every five minutes with fat in pan. The cooking will require about 35 minutes if chickens are young. Garnish with crisp bacon, serve corn fritters. Mrs. Homer Forsythe Chicken or Veal Croquettes 2 cups chopped meat (left over) 1 cup milk or cream 1 small onion 1 tablespoonful butter rubbed into 2 1 tablespoonful parsley tablespoonful flour Salt and pepper to taste Put milk or cream on in double boiler, stir into it flour and butter until smooth, add other ingredients and boil five min- utes. When cold mould into croquettes. Dip in egg and bread crumbs. Fry in deep fat. Mrs. C. E. Yost 15 Calves Liver Spanish Style Wipe liver with damp cloth, dust both sides with salt, pepper and flour. Fry quickly in, bacon fat, when brown on both sides add thinly sliced sweet pepper, using 1 large pepper to 1 pound of liver. Add about 3% cup of water, cover pan and steam slowly for about half hour, adding more water when needed. Dredge flour in pan, adding water to make gravy, then pour over liver and serve. Mrs. C. C. Hoopes Chicken, Salmon or Veal Souffle Souffle for 8 or 10 persons 2 tablespoonsful butter 1 cup milk 1% tablespoonsful flour % cup bread crumbs % teaspoonful salt and little pepper 2 eggs 1 cup meat chopped fine Melt butter and flour, pour milk on gradually, cook until slightly thickened, add bread crumbs and yolks of eggs beaten light, then meat, and fold in whites after beating stiff. Turn into buttered baking dish and bake twenty minutes in a moderate oven and serve at once. Mrs. C. E. Thomas Meat Loaf 2 pounds round steak ground fine % teaspoonful pepper 1 egg—beaten well Little grated onion 1 teaspoonful salt % cup milk % cup cracker crumbs Make into loaf and bake for about one and a half hours, browning first on top and baste, adding just enough water to baste with. Put little melted butter into mixture and also little on top before putting in oven. Mrs. C. E. Thomas Breaded Lamb's Tongues Wash the tongues and boil slowly in salted water one hour. When done let stand in the water until cool. Remove the skin, any bone and gristle, and split in half lengthwise. Dip in beaten egg, then in bread crumbs and fry quickly in deep fat until brown. Lay on light paper to drain. Miss Rachel C. McClintock 16 Breaded Lamb Chops Wipe the required number of lamb chops, remove bones, fold flank around chop and fasten securely with a skewer (tooth pick). Roll in soft fine bread crumbs. Dip in egg beaten slightly and diluted with 2 tablespoonfuls milk, then again in crumbs well seasoned with salt and pepper. Arrange in a well greased dripping pan, surround with J/3 cup salt pork cubes and bake twenty to twenty-five minutes in a hot oven. When brown on one side turn and brown on other, add more fat as needed. Serve around a mould of buttered peas or asparagus. - Mrs. Homer Forsythe Bon 1 pint cold meat chopped fine 2 tablespoonfuls dried bread crumbs % cup stock or boiling water 2 eggs (beaten) 1 tablespoonful butter Salt and pepper to taste - Stir all together over fire until mixed and bake in cups or patty pans well greased. Sauce for Over Meat 1 quart tomatoes cooked until they can be put through a sieve. Mix 1 tablespoonful butter and 1 tablespoonful of flour in frying pan, brown, then stir in strained tomatoes. Put meat balls on platter and pour sauce over. Mrs. C. E. Thomas 17 TLoreman's Yiestaurant - BREYERS’ ICE CREAM Tibone 2438-R) 2108 Yūtarket Street Particular Attention to Organization and Home Orders - HARRY K. IFULTON Tirumutº attà ſtruglieg WOODEN AND EAEEER WAIRE 107 EAST FOURTH STREET Terms Cash Wilmington, Del. G. W. BRINTON & SON Florists Full Line of Cut Flowers Modern Shoe Repairing Co. 202 W. NINTH STREET WILMINGTON, DEL. 19 Mary Louise Candy Shop Main Store and Factory 1027 Orange Street WILMINGTON, DEL. OLD TIME HOME MADE CANDIES Made Fresh every hour. Try our Mary Louise Special. All of our Candies are one price, 60c the lb. You will like our Candy as every one else does. Yours for a sweet tooth. CHARLES FORWOOD CONTRACTOR A N D BUILDER D. & A. PH O N E 24.62-W 2O14 BOULEVARD 20 Vegetables Corn Pudding 2 eggs % level teaspoonful pepper 2 cupfuls corn pulp % level teaspoonful baking powder 1 1-3 cupful milk % cupful flour 1 level teaspoonful salt 1 tablespoonful melted butter Time: Preparation, 10 minutes; baking, 25 minutes. Number served: Six to eight persons. Beat the eggs, without separating, until light; add the salt, pepper, flour, milk, butter and corn; mix; add the baking powder; pour into a greased earthen baking dish, and bake in moderate oven about twenty-five minutes. Serve at dinner with roast beef or chicken, or for lunch or supper with cold meat or creamed smoked beef. Mrs. W. T. Inderlied Candied Sweet Potatoes Peel the potatoes and boil until about half done. Cut in lengthwise slices and lay in shallow greased pan. Pour over a sirup of half a cupful of brown sugar, 4 cupful of boiling water, and 2 tablespoonfuls of fat. Place in a moderate oven and baste frequently with sirup until potatoes are done and well candied. Mrs. W. T. Inderlied Stuffed Tomatoes Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one tablespoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice. Arrange tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mix- ture. Put on the tops, and bake slowly for three quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve. Miss M. B. Lloyd 21 Baked Linna Beans with Tomatoes 1 pound lima beans 2 cups cooked tomato 2 thick slices bacon - Soak beans overnight, parboil five minutes, rinse, cook in water to cover until tender. Add one teaspoonful salt to every quart of water used. More water may be added if necessary during boiling. Season tomato with salt and pepper to taste, add to beans which have been drained of all surplus liquid (save for soup). Put into baking-pan, put bacon on top, bake one-half hour or until bacon is crisp and brown. Time in combining, 10 minutes. Time in cooking, 2 hours and 30 minutes. Temperature, 350 degrees. Recipe makes two quarts cooked beans. Mrs. W. T. Inderlied Scalloped Potatoes Peel and slice potatoes thin, wash and drain. Put layer of potatoes in baking dish, season with salt and pepper, bits of butter, cheese, also parsley, then sprinkle a little flour, and add more potatoes, seasonings, etc., until dish is about 2-3 full. Then cover with sweet milk and put in oven to bake. Mrs. E. F. Metzger Canning Corn Cut corn from cob, and to every 9 cups of corn add 34 cup of sugar and 9% cup of salt, let stand 15 minutes. Add 1 cup of water, and bring to a good boil. Remove from fire and add 1 teaspoonful of salicylic acid. Can immediately. Mrs. Fred P. Rush Egg Plant Fritters 1 egg plant - 1 cup flour 1 egg 1 teaspoonful baking powder % eggshell milk Method:— Cut egg plant in quarters and boil in two waters, then drain and press water out in colander. To this add beaten egg and milk, then add flour and baking powder. Mix batter so it will drop nicely from spoon. Fry in fat. - Mrs. W. F. Tucker 22 - Frenched Potatoes Cut raw potatoes, selecting those of uniform size, into six pieces; let lay in cold water a short time then dry on a towel and plunge into hot lard until they are light brown. About twenty minutes is sufficient time if lard is hot. Lay them on coarse brown paper to drain. Sprinkle with salt, serve hot. - Miss M. B. Lloyd Saratoga Potatoes Peel, slice very thin and put a few slices at a time into boil- ing hot lard. Fry light brown until the edges curl. Lay them upon a napkin to absorb the grease and when laid in a hot dish sprinkle with salt. Miss M. B. Lloyd Baked Stuffed Tomatoes 6 large ripe tomatoes 2 cups seasoned bread crumbs To each cup of bread crumbs add 1 tablespoonful of melted butter, J/3 of a small onion chopped very fine and salt and pepper to taste and to each tomato add 1 tablespoonful of sugar. Mrs. W. T. Inderlied Steamed cabbage Cut cabbage same as for sauer krout. Three slices fat bacon cut up into small pieces fried out nice and brown. Add the cabbage, put in frying pan, add 4 cup vinegar. Cover with water, season with salt and pepper to taste. Cover closely in frying pan and cook slowly, one and a fourth hours or until cooked. Mrs. C. H. Williams Creamed Corn Cut corn from J/3 dozen small ears. Mix 9% cup bread crumbs with corn. Beat one egg thoroughly. Mix with it one tablespoonful melted butter and one teaspoonful sugar. Add J/3 cup milk and salt and pepper. Add this mixture to the corn and crumbs. Mix well and bake about twenty minutes in a baking dish. Sprinkle top with seasoned crumbs before baking. Mrs. W. S. Valentine 23 Biggest MULLIN’ Clothing Because Hats Best 6th and Market Shoes JOSEPH THOMAS COMPANY Manufacturers’ Distributors Wall Paper, Paints, Supplies 511–513 SHIPLEY STREET D. & A. PHONE 5166 WILMINGTON, DEL. BUILLEN HEROS. Green Groceries Fresh Fruits Glass Goods Cut Price HOME DRESSED MEATS Delivery Service º Phone 1175-J 1908 MARKET ST. “If its good to eat, we have it.” CARRETT, MILLER & co. INCORPORATED Jobbers and Manufacturers’ Agents - Electrical Supplies and Construction Materials N. E. Cor. 4th and Orange Sts. WILMINGTON, DEL. 25 THE HOME NEVVSFA PER OF DELAVVARE YOU WILL HAVE EYEGLASS SATISFACTION IF YOU HAVE YOUR EYES EXAMINED EY JAN/ ES D. STROUD OFTONMETR | ST SECOND FLOOR 722 MARKET STREET FORMERLY AT 707 BROKEN LENSES PROMPTLY REPLACED 26 Salads, Salad Dressings and Entrees Christmas Salad Select the required number of small firm tomatoes, peel, chill and with a sharp knife cut them into eighths, beginning at the stem and cutting toward the blossom ends. Drain slices of canned pineapple from the syrup. Arrange them in centers of individual nests of crisp lettuce heart leaves. With a sharp knife, cut them into narrow wedge shape pieces (pie fashion) leaving slices of pineapple intact. Arrange the pieces of tomato cut-side down over pineapple, with stem ends toward center to simulate a poinsetta. Allow five pieces for each portion. The effect will be more easily obtained if soft pulp is removed. Fill centers with a drop of Mayonnaise and insert a tuft of yellow celery leaves in center. Pipe Mayonnaise between red petals. If the foregoing details are carried out, a most attractive holiday salad will result. Mrs. Homer Forsythe Stuffed Eggs with Sardines Boil 6 eggs for twenty minutes, and when cool remove shell carefully and cut eggs in half, lengthwise, removing the yolks. Rub 6 sardines to a paste, and rub egg yolks smooth, mixing the two. Add a little lemon juice and pepper, then fill each half of egg with mixture, and place together. Mrs. J. Z. O'Donnell Eggs a la Goldenrod 3 hard boiled eggs % teaspoonful salt 1 tablespoonful butter 1-8 teaspoonful pepper 1 tablespoonful flour 5 slices toast 1 cup milk Parsley Make thin white sauce with butter, flour, milk and season- ings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut slices of toast in halves, arrange on platter and pour over the sauce. Force yolks through ricer and sprinkle over the top. Garnish with parsley. Mrs. Leon Walker 27 Orange Salad Cut off the tops of large oranges. Carefully remove pulp. Mix pulp with an equal quantity of sliced bananas and one-half the quantity of walnut meats. Marinate with French dressing. Place in orange shells. Chill thoroughly and serve with toasted crackers. Mrs. W. T. Inderlied Nut and Celery Salad Finely shred 2 cups of celery in water. Drain and dry. Add 1% cups hickory meats broken fine but not chopped. Serve with french dressing, and garnish with water cress. Mrs. J. Z. O'Donnell Madison Salad Chop together 4 large cucumbers, 1 onion and 2 tablespoon- fuls of parsley. Mix well with mayonnaise and stuff tomatoes with mixture. Mrs. J. Z. O'Donnell Roquefort Cheese Dressing Work 1-3 cup of crumbled Roquefort cheese to a cream. Gradually add 6 tablespoonfuls olive oil, Jº tablespoonful salt, % tablespoonful paprika, 2 tablespoonfuls vinegar, stirring constantly. Chill and beat thoroughly before serving. Pour this over firm hearts of lettuce. - Mrs. Homer Forsythe Arcady Dressing 2 cups milk % teaspoonful mustard 2% tablespoonsful cornstarch 2 egg yolks % cup sugar % cup vinegar 1% teaspoonsful salt 3 tablespoonsful salad oil Heat the milk in the top of the double boiler. Add the cornstarch and cook twenty minutes. Pour mixture slowly over beaten egg yolks, which have been mixed with the sugar, salt and mustard. Cook as you would custard. Remove from the fire when it is thick enough to coat the spoon. Beat in the vinegar and oil with egg-beater. - Mrs. W. T. Inderlied 28 California Sunshine Dressing % cup juice from canned pineapple 2 teaspoonsful cornstarch % cup orange juice % teaspoonful salt % cup lemon juice 1 egg yolk 2 teaspoonsful sugar 1 teaspoonful oil Mix fruit juices and heat them. Add cornstarch and cook fifteen minutes in the top of the double boiler. Add egg yolk and cook as custard. Remove from the fire, add salad oil and beat vigorously. Blend with an equal quantity of stiffly whipped cream and serve with fruit salad. With a heavy meal this dress- ing on a fruit salad is acceptable in place of the conventional pudding or pastry dessert. Mrs. W. T. Inderlied Russian Dressing 1 cup mayonnaise 34 tablespoonful paprika % cup olive oil 1 tablespoonful pimento puree 1 tablespoonful vinegar 1 tablespoonful green pepper chopped % tablespoonful salt fine 2 hard boiled eggs—yolks and whites chopped separately Add to first mixture and chill. Before serving, add J/3 cup chili sauce. Mrs. Homer Forsythe Fruit Salad Dressing Yolks 3 eggs 3 tablespoonsful sugar 3 tablespoonsful melted butter Stir over boiling water until it thickens a little. When cold mix in 1 pint of whipped cream and serve on fruit, with cherry on top. Sufficient for 8 or 10 persons. Mrs. H. S. Drew Sweet Mayonnaise 4 eggs 4 drops onion juice 6 tablespoonsful lemon juice % cup confectioners sugar 5 tablespoonsful melted butter Small teaspoonful of salt 1% cups whipped cream Pinch paprika Beat eggs, lemon juice, salt and butter together. Cook in double boiler stirring constantly. When ready to serve, add whipped cream, sugar, onion juice and pinch of paprika. Mrs. O. E. Simpers 29 Cabbage Dressing 4 tablespoonsful cream, or sour cream 1 tablespoonful sugar 4 tablespoonfuls vinegar 2 eggs 1 tablespoonful butter Pinch red pepper, mustard and salt Boil until thickness of cream. Pour hot over finely cut cabbage and let stand until cold. A very nice dressing for a salad. Mrs. U. G. Hackett Salad Dressing 4 tablespoonsful sugar % teaspoonful mustard 4 tablespoonsful flour 1 cup vinegar % teaspoonful salt 1 cup cold water 1 tablespoonful butter or oil to suit taste Mix sugar, flour, salt and mustard in bowl and add vinegar and water until all are smoothly mixed. Put butter or oil in sauce-pan and cook until they form a thick paste. Beat eggs until light and mix with other mixture. Thin with cream or oil as used. Mrs. W. H. Lewis Mayonnaise Dressing Yolk of 1 egg Add oil slowly, stirring constantly, occasionally adding a little lemon juice. Continue beating until you have desired quantity. Add 94 tespoonful mustard, dash of cayenne pepper, generous pinch of salt. Mrs. S. H. Baynard, Jr. Cheese Souffle 2 tablespoonsful butter % teaspoonful salt 3 tablespoonsful flour Few grains cayenne % cup milk - % cup grated cheese Yolks 3 eggs, also whites Melt butter, add flour and when well mixed add gradually the milk; then add salt, cayenne and cheese. Remove from fire, add yolks of eggs beaten until lemon colored. Cool mixture and fold in whites of eggs which have been beaten stiff and dry. Pour into a buttered dish and bake in a slow oven twenty min- utes. Serve at once. Mrs. Edward O. Barton 30 Cheese Ramekin % pound cheese 1 cup milk 1 cup crumbled bread Pinch of mustard and salt and teaspoonful of butter in pan to melt cheese, 3 eggs. Beat yolks of eggs until light, add bread crumbs, milk, salt and mustard. Cook cheese which has been cut into small pieces slowly with butter until smooth; then add other mixture to it and cook a minute or two until well mixed. Have the whites of the eggs beaten stiff and fold into cheese. Give it a couple of beats to mix well and then put into a buttered baking dish. Cook in a pan of water thirty-five minutes. Have oven hot and let both burners go until the cheese begins to rise, then let it cook slowly the rest of the time. - Miss Emma Butz Spanish Rice % cup raw rice % pound grated cheese 2 onions 2 green peppers, (sliced) 1 quart tomatoes Boil rice, brown tablespoonful butter in pan, add onion and pepper. • Let brown lightly. Put a part of the tomatoes into bake dish. Add boiled rice, pepper, onions, peppers and cheese. Bake about three-quarters of an hour. Mrs. C. E. Yost Spaghetti WITH TOMATO AND CHEESE 1 package Quaker Spaghetti broken and dropped into 2 quarts boiling salted water, 2 teaspoonfuls salt. Boil for half hour, drain, place in baking pan. Pour over it 1 can tomato soup and if too thick a little of the stock from boiling. Grate cheese over top then cover with bread crumbs, mixed with melted butter, brown in quick oven. Mrs. W. T. Inderlied 31 OGDEN HOVVARD CO. Furniture Stoves Floor Covering Pathe Phonographs FIFTH AND KING VVILNWINGTON, DEL. E S T A B L | S H E D | 8 5 7 Gavvthrop & Bro. Company STEAM AND HOT VVATER HEATING SANITARY PLUMBING AND GAS FITTING 7 O B O R A N G E S T R E E T VVilmington, - - - Delaware 33 C. A D L L A C ONE of the many reasons why women show such over- whelming preference for the Cadillac, is because they drive it without fatigue. # $º DELAWARE MOTOR SALES CO. PHONE 1055 Eleventh and King Sts. 34 Baking Powder Breads Cinnamon Buns Sift together 1 pint of flour, 1 tablespoonful of sugar, 9.3 teaspoonful of salt, 1 heaping teaspoonful of Royal Baking Powder, rub in 2 tablespoonfuls of butter, mix with milk to soften dough. Roll out and spread with melted butter, granulated sugar, cinnamon and raisins. Roll up like jelly roll, cut in inch slices and lay close together in greased pan, with cut side up. Sprinkle brown sugar in pan before putting buns in. Bake in quick oven. Mrs. O. E. Simpers Corn Bread 34 cup corn meal % teaspoonful salt 1% cups flour 1 cup milk % cup sugar 1 egg 5 teaspoonfuls baking powder 1 or 2 tablespoonfuls melted butter Mix dry ingredients, add milk and egg well beaten, then butter and bake in buttered pan in hot oven, about twenty minutes. - Mrs. E. F. Metzger Corn Meal Muffins 1 egg, and 34 cup sugar beaten together 2 tablespoonsful shortening 1 cup milk 1 cup corn meal % cup flour, mixed with heaping teaspoonful baking powder and a little salt Mrs. B. C. Grommon Scones 2 cups flour % teaspoonful salt 2 teaspoonfuls baking powder 1 egg % cup milk 2 level tablespoonfuls shortening Sift flour, baking powder and salt. Mix egg and milk to- gether and stir in. Add shortening, melted. Drop by table- spoonfuls two inches apart on baking sheets. Bake in hot oven about fifteen minutes. Miss Rachel C. McClintock 35 Biscuits 2 cups sifted flour % teaspoonful salt 2 teaspoonfuls baking powder 4 tablespoonfuls butter 1 cup milk Drop biscuit on greased pan and bake in quick oven. Mrs. E. F. Metzger Breakfast Muffins 1 pint of flour sifted with 2 heaping teaspoonfuls of baking powder and piece of butter half as large as egg. 1 egg, 3 table- spoonfuls of sugar and 1 cup of sweet milk. Bake very quick. Warm muffin tins beforehand. - Mrs. G. T. Sauter Quick Finger Rolls 1% cups flour 2 teaspoonfuls baking powder % cup white corn meal 2 level tablespoonfuls shortening % teaspoonful salt % cup milk Sift together flour, corn meal, salt and baking powder. Rub in shortening, stir in milk and mix well. Cut off pieces about the size of a small egg. Roll out under the hand until they are the size of one's middle finger. Lay on greased baking sheets and brush over with milk. Bake in hot oven seven or eight minutes. Miss Rachel C. McClintock Cream Waffles Beat 2 eggs with a pint of sour cream; add a teaspoonful of soda, J/3 teaspoonful of salt, with flour to make a thin batter. Pour in well-greased waffle irons, bake brown, butter and serve very hot. - Mrs. W. T. Inderlied Cinnannon Tea Cake Cream butter size of egg, 1 cup sugar, 1 egg, 1 cup milk, enough flour to make a stiff batter, 2 teaspoonfuls baking powder. Put batter into two cake tins; melt a large piece of butter and pour over the tops of cakes, then sprinkle over them 34 of a cup of sugar to which a teaspoonful of cinnamon has been mixed. Mrs. Helen R. McClellan 36 Scotch Tea Scones Mix and sift 2 cups flour % cup sugar 3 teaspoonfuls baking powder 33 teaspoonful salt 2 tablespoonfuls fat cut or rubbed in-add well beaten egg and 3% cup cream - or rich milk Roll out to J/3 inch thickness and cut in 3 inch squares. Brush over each square with melted butter and sprinkle with chopped raisins. Fold into triangles—pressing edges together, brush tops with milk and bake in hot oven. Mrs. C. E. Thomas Egg Biscuits 2 cups flour 2 teaspoonfuls sugar 2 teaspoonfuls baking powder, salt, 2 eggs well beaten and milk to make a and a large tablespoonful lard soft dough Roll out and cut as desired. - Mrs. George Somes Popovers Sift together one cup of sifted flour, J4 teaspoonful of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two minutes with a Dover beater, and bake about half an hour in a gem pan, buttered, in fast oven. Mrs. W. T. Inderlied Muffins 2 cups flour % teaspoonful salt 3 teaspoonfuls baking powder 1 cup milk 1 tablespoonful sugar 2 eggs 1 teaspoonful shortening Mrs. H. L. Hopkins Graham Raisin Bread 1 cup sour milk 1 teaspoonful baking powder 1 cup water % cup molasses 2% cups graham flour % cup sugar 1 cup wheat flour 1 cup raisins (floured) 2 teaspoonfuls soda 1 teaspoonful salt Bake in moderate oven. Mrs. B. C. Grommon 37 Benjamin F. Shaw Co. HIGH prESSuRE STEAM FITTERS WILMINGTON, - DELAWARE 39 FRAIM'S PASTEURIZED MILK In making any of these recipes that call for milk, they will be better by using Fraim's Perfectly Pasteurized Milk FRAIM'S DAIRIES Vandever Avenue and Lamotte St. - Wilmington, Del. Ullr Hautarh ()ptiral (Lumpatuſ #Irearriptimit (ſ)ptiriang flarket alth ºffifth Street; Hilutiitutun, - Belauare ºrſ! #ſºute 7 IIHF 40 Breads made with Yeast Potato Buns 1 quart fresh mashed potatoes 1 cup lard 2 eggs % cup sugar 1 yeast cake 1 quart flour Mix well and set to rise over night. Stiffen in the morning and let rise again, then roll out and cut with a biscuit cutter and in one hour they will be ready for the oven. Bake until a golden brown on top. Mrs. U. G. Hackett Parker House Rolls 1% pints milk 1 dissolved yeast cake 2 tablespoonfuls shortening 2 tablespoonfuls sugar 1 good teaspoonful salt Enough flour to make soft dough Heat milk—add sugar and butter while warm. Cool—then add flour and salt, knead and let raise till double in bulk. Roll thin, cut, spread with melted butter, let raise till very light, bake in moderate oven fifteen or twenty minutes. - Mrs. C. E. Thomas Brown Bread % cup chopped raisins % cup sugar % cup molasses 1 teaspoonful salt 2 tablespoonfuls melted butter 2 level teaspoonfuls soda 5 cups graham flour 2 cups sour milk - Bake one hour. Mrs. Paul Newman Nut Bread 3 cups flour, J/3 cup sugar, 1 teaspoonful salt, 1 egg, 3 tea- spoonfuls baking powder, 1 cup chopped nuts and 1 cup milk. Let stand two hours before baking and bake in a moderate oven. Raisins (J/3 cup) may be added, if desired. Mrs. Helen R. McClellan 41 Nut Bread 4 cups flour 2 heaping teaspoons baking powder 1 teaspoonful salt % cup sugar - Sift these together 1 cup nuts (chopped) 1% to 2 cups milk Mix, put in tins and allow to rise thirty minutes. Bake thirty to forty-five minutes. Mrs. Paul Newman Nut Bread 1 cup sugar 1 egg 1 teaspoonful salt 1 cup sweet milk 1 cup nuts 4 cups flour 4 teaspoonfuls baking powder Beat egg in bowl, add sugar beating slowly, then add milk and nuts. Sift flour and baking powder together and add to above. Let rise at least twenty-five minutes, an hour makes it lighter. Bake one hour in moderate oven. Mrs. C. E. Thomas Oat Meal Bread º 2 cups oatmeal 5 cups flour 2 cups boiling water 1 tablespoonful butter or other short- % cup molasses ening 1 teaspoonful salt 1 cake compressed yeast dissolved in % cup luke warm water Add boiling water to oat meal and let stand one hour, then add molasses, salt, butter, dissolved yeast cake and flour. Let rise until double in bulk, knead thoroughly and shape into loaves. Put into pans, let rise until double in bulk and bake forty-five minutes. Mrs. C. E. Thomas Hot Rolls 3 tablespoonfuls butter and lard 1 tablespoonful sugar 1 teaspoonful salt % cup luke warm water 6 cups flour 1 pint milk 1 yeast cake Scald milk, add butter, salt and sugar. When cool add yeast cake dissolved in water, then add 3 cups flour and beat well. Then add remaining flour and knead. If not enough flour add a little more. This makes about three dozen. Mrs. Anna Girven 42 Corn Meal Muffins 1 cake Fleischman's yeast 2 cups corn meal % cup flour % cup milk (scalded and cooled) 1 cup luke warm water 1 tablespoonful sugar 3 tablespoonfuls shortening % teaspoonful salt 1 egg Dissolve yeast and sugar in liquid, add corn meal and shorten- ing (melted), add egg and flour, fill muffin pans 34 full, cover and let stand in warm place thirty-five minutes. Bake twenty minutes in hot oven. Mrs. L. D. McDonald Mush Cakes 1 pint corn meal 1 quart boiling water 1 quart flour 1 teaspoonful salt % cake Fleischman's Yeast Stir into the corn meal enough cold water to wet it thor- oughly; stir this into the boiling water in which the salt has been dissolved; cook this mush thoroughly, then cool. Dissolve the yeast in J/3 cup lukewarm water; this with the flour should be stirred into the mush. Cover and set in a warm place to raise for about three hours. Bake on a griddle not too hot, allowing a tablespoonful to a cake. To prevent the batter from sticking to spoon, dip same into cold water each time. Mrs. Robt. P. Robinson Four Loaves Bread Bring to a scald 2 cups milk 2 cups water Before cooling add 2 tablespoonfuls lard Dissolve 1 Fleischman's Yeast cake in 1 cup lukewarm water Make soft sponge by beating in flour to cooled mixture to which has been added yeast cake and 3 tablespoonfuls sugar and 1 tablespoonful salt. When light mix in flour until dough does not stick and let rise. - - When light make into four loaves and when light bake. Mrs. Charles F. Kellogg 43 Yotſ "// //€7)é/ Amozº HOW MA NY STEPS, HOW MUCH. TIME AND LABOR A Se//ers’ Kircheſ, Ca//mez Will save until you have one in your kitchen. - They are not CHEAP Cabinets. They are built for the woman who wants and will have but the best. They possess conveniences not found in any other Cabinet and they are made in two sizes and in oak or white, grey or blue enamel. We are exclusive agents and would welcome an opportunity to show you these Cabinets. Or we'll gladly mail a catalogue on request. The M. Megary & Son Company. . . Sixth and Taſma// Streeſ; 45 EDNA M. MARTIN £xclugitte £iſilliteru 906 West Tenth Street Phone 7341-W Paper Hanger and Decorator John Reybold Phone 8443W 230|| Pine St. PATRONIZE I X L LAUNDRY E. Woodward MEATS AND GROCERIES 13th and King Streets Phone I036 46 Desserts Peach Molds 1 cup milk 1 heaping tablespoonful corn starch 3 tablespoonfuls sugar White 1 egg 1 large peach Heat milk, add sugar and cornstarch dissolved in a little of the milk. Stir until thick and smooth. Add pinch of salt to white of egg, beat until stiff and fold into the thickened milk. Take from fire and stir in the peach which has been pared and cut into small cubes. Pour into egg cups or small molds and let get cold and firm. When ready to serve, turn out into sauce dishes and pour over the following sauce. Heat 1 cup milk, stir in the yolk of egg and 2 tablespoonfuls sugar. When it thickens remove from fire and flavor with vanilla. Miss Rachel C. McClintock Lemon Meringue Pudding Place finger-shaped bits of stale sponge cake in a baking dish and add to it this custard: 1 cup sugar and 3 tablespoonfuls cornstarch mixed, add one cup boiling water slowly and cook until clear, add a teaspoonful of butter, 2 beaten egg-yolks and grated rind and juice of 1 lemon. Whip the whites of the eggs stiff, add 2 tablespoonfuls powdered sugar, spread this over the top and brown lightly in oven. Serve very cold. Mrs. W. T. Inderlied Fig Tapioca 2-3 cup Pearl Tapioca 3 cups cold water 1% cups light brown sugar 2-3 cup diced figs 2-3 cup chopped english walnuts 1 tablespoonful Vanilla Creanl Soak tapioca over night in water. In the morning add sugar, figs and nuts. Steam one hour in double boiler. Stir in vanilla and turn into serving dish. Chill and serve with plai" or whipped cream. Mrs. C. E. Yost 47 To Serve Peaches Not everybody knows, that peaches can be baked like apples. Peel them and place in a shallow pan and sprinkle with a little sugar, melted butter, a few drops of lemon juice and a slight grating of nutmeg. Some housewives serve them in halves with the pits removed, to be eaten with a spoon, like an orange. The velvety skin is tough enough to hold without breaking. - - Another peach dessert is made by peeling several peaches, cutting them in half and removing the stones. Each half is then placed on a slice of angel cake and a large spoonful of ice cream or whipped cream put in the cavity. Over all whipped cream is piled. This should be only slightly sweetened, as the cake and fruit are so sweet themselves. “Peach kisses” call for a few marshmallows. Peel large, well-flavored peaches and take out the stones. Sprinkle with sugar and put a marshmallow cut in half into each cavity. Cover with sweetened cream that has been whipped to a stiff froth. Serve the “kisses'' as cold as possible. Mrs. W. T. Inderlied Bavarian Cream % package Knox's gelatine, soak in 1 quart milk % cup cold water until dissolved 3 eggs 1 cup sugar Beat yolks of eggs with sugar, add boiled milk and gelatine. Add beaten whites when cold. Mrs. Homer Forsythe Orange Delight Soak V6 box of gelatine in one gill of cold water fifteen minutes, now add three gills of boiling water, stir until dissolved; put into it half a pint of granulated sugar, 3 gills of sour orange juice and the strained juice of one lemon, stand in a cool place; harden in the refrigerator. Place a couple of rounds of sliced oranges in each individual dish, cover with the jelly, then a layer of soft custard or whipped cream as a mask. Serve ice cold with lady fingers. Mrs. W. T. Inderlied 48 Orange Pudding Take 2 eggs, 2-3 cupful of sugar, grated rind and juice of 1 large orange, 1 pint of milk, 1 tablespoonful of butter, 4 table- spoonfuls of bread crumbs. Beat the eggs until light and add sugar and orange juice. Scald milk and add butter and pour over the crumbs and add to the eggs, sugar and orange juice. Mix well and bake slowly and serve very cold. Mrs. W. T. Inderlied Sauce for Gelatine 3 oranges 1 grape fruit 1 pint water 1 pound sugar Shred the fruit. Cook the water and sugar to a syrup. After taking from the stove, stir in the fruit and add 2 cup of grape juice. Mrs. O. E. Simpers Spanish Cream % box gelatine 1 quart milk Yolks 3 eggs 1 cup sugar Soak gelatine in milk one hour, put it on the stove, and when almost boiling stir in eggs and sugar. Strain and put in moulds. Serve with whipped cream. Mrs. G. T. Sauter Prune Souffle 1 cup or about 96 pound of prunes, cooked and mashed fine with fork, 5 tablespoonfuls powdered sugar, whites of 5 eggs, beaten very dry, then add sugar gradually, then add prunes gradually and a little lemon juice. Put in pan greased with butter and set pan in water and bake slowly for about twenty-five minutes. Mrs. F. O. Rush Cocoanut Tapioca Heat 1 quart of milk, add yolks of 4 eggs, 1 cup of sugar and 3 tablespoonfuls of cocoanut beaten together, add 1-3 cup of ta- pioca, boil four or five minutes. Turn into baking dish, beat whites of eggs with 1 teaspoonful of sugar (powdered) spread over top of pudding. Sprinkle cocoanut over white of eggs. Set in oven to brown. Mrs. B. C. Grommon 49 Cottage Pudding 1 cup sugar, 1-4 cup butter, 1 egg, well beaten together; 1 cup milk, 2 teaspoonfuls baking powder, well sifted in two cups flour. Bake in shallow pan twenty minutes, in quick oven. Miss M. B. Lloyd Plum Pudding 1 pound raisins 1 pound currants % pound suet 1 cup sugar 1 cup New Orleans Molasses 1 cup flour 2 eggs 1 teaspoonful baking powder % tablespoonful cinnamon 13 tablespoonful allspice 1 nutmeg Juice one lemon, and grated rind 1 pint bread crumbs Mix eggs, sugar and molasses, spices, suet and lemon. Rub together—flour, baking powder and fruit, then put in the bread crumbs. Place in buttered pan and boil three hours. Mrs. W. T. Inderlied Pandowdy Sift into a bowl 1 cup of flour, 1% teaspoonfuls baking powder and a salt spoonful of salt. Add a tablespoonful of butter and rub together. Mix the yolks of 2 eggs with a cup of milk, add to the flour with a tablespoonful of sugar, mix until smooth. Whip the whites of 2 eggs to a stiff froth and stir lightly into batter. Pour the batter over berries or fruit and bake in a medium hot oven. Serve with cream or sauce. Mrs. W. T. Inderlied Spanish Cream 1 package gelatine, (4 heaping 4 pints milk teaspoonfuls) 6 eggs 1% cups sugar 2 tablespoonfuls vanilla Soak gelatine in 1 pint of milk five minutes; then add sugar, remainder of milk and beaten yolks of eggs. Put on stove and stir until gelatine is dissolved and the mixture begins to curdle. Remove from fire and when cool, add vanilla and the beaten whites of the eggs, and stir until thoroughly mixed. Let set four or five hours, or over night, if convenient, in cold place. Half of this is sufficient for eight persons. Mrs. O. E. Simpers 50 - | {{= - Don’t Let Your HouseGrow Old ANY houses, built ten years ago, are spoken and thought of as old houses. They look like old houses, bring the rentals of old houses, and are worth old-house prices when sold. If your house needs repairs, now is the time to make them. We have pictures, plans and articles on the repair- ing and remodeling of all kinds of buildings. No matter what you eventually buy, we can give you full informa- tion about everything on the market worth considering. PHONE 130 Wilmingtºn Sash & D001 GOmpany |MBER AND Mll WOM Asphalt Shingles Roofing Wall Board Front and Madison Streets - WILMINGTON, - - DELAWARE 51 Tºmitrilla FACIAL TREATMENT FOR GLASSES for ALL Ladies and Gentlemen § * It is surprising how many people we fit during the year º with glasses that give them excel- #"Nº One are too young and none A too old to receive benefit from M. LaRowe ...; ..". Eyestrain, latent I LEY ST - efects, changing vision—every (...) form of eye trouble can be cor- 909 SH P - § (ſ) / rected with glasses the way we Second Floor fit them. * Our charges are moderate; our Morris Plan Bank Building work guaranteed. We never dis- appoint because we prescribe glasses only when needed—and º * only º right kind. Come O us with your Eye Troubles. - - º S. L. McKEE OPTICAL CO. Ladies and Children S 816 Market St. Hair Cutting 3. BIRD, FORD & CO., Compliments of INCORPORATED ELLWOOD SOUDER & SONS CO. General Insurance FORD BUILDING 52 Caramel Pudding 2 cups browned sugar 2 tablespoonfuls corn starch 2 eggs 1 quart milk Brown sugar in iron pan, dissolve with a little hot water, then add milk, dissolved corn starch and eggs beaten. Stir while cooking until thick. Serve with cream, whipped cream or apple whip. Mrs. C. F. Wentz Apple Whip Beat a white of egg with a V6 cup of sugar, grate a firm tart apple, drain and add to egg white. Beat until thick and light. Add vanilla. - - - Mrs. C. F. Wentz Raisin Puffs 1 egg 1 tablespoonful sugar % cup butter % cup milk % cup raisins 1 cup flour 1 teaspoonful baking powder Steam twenty-five minutes. This makes five cups. Sauce for Puffs 1 small cup sugar 1 egg 1 tablespoonful flour 2 tablespoonfuls cold water Beat above well together and pour into J/3 a pint of milk (or water), already boiling and boil one minute, then add a piece of butter size of walnut and continue to boil until the butter is thoroughly mixed through. Flavor with vanilla. Mrs. D. F. Evans Rice Custard % cup of rice (scant). Soak in cold water for one hour. 1 quart of milk. Boil rice in milk until soft, add pinch of salt. Stir into the boiling rice the beaten yolks of 4 eggs and 4 table- spoonfuls of sugar, boil until thickened, add 1 teaspoonful of vanilla. Pour into baking dish, cover with the beaten whites of the 4 eggs, adding 4 tablespoonfuls of sugar and let brown in OVell. Mrs. C. C. Hoopes 53 Chocolate Sauce 1 square chocolate 1 cup brown sugar % cup sweet milk Yolk 1 egg Boil a few minutes and flavor with vanilla. Mrs. Helen R. McClellan Sauce for Apple Dumplings Cream a scant } @ cup butter, 1 cup sugar, add to this 1% tablespoonfuls flour and some grated nutmeg. After thoroughly mixed add 1 pint boiling water and boil a few minutes, flavor with vanilla or any flavor desired. Mrs. Helen R. McClellan Date Pudding 1 cup chopped nuts 1 cup dates 1 egg beaten 1 cup sugar 3 tablespoonfuls flour 1 teaspoonful baking powder 1 cup milk - Bake twenty minutes and serve with cream or ice cream. Mrs. Emma V. Mount Lady Fingers with Lemon Filling 4 egg yolks 5 tablespoonfuls sugar Juice of 1 lemon 3 tablespoonfuls hot water Cook and stir well, then fold in the whites of the eggs. Line a cup with lady fingers, fill with the mixture. Mrs. Wm. E. Holland 54 RUTTER & N EISSER Bakery and Confectionery 23d and Washington Streets WILMINGTON, DEL. We specialize on Wedding and Fruit Cake. Also furnish estimates on Pure Ice Cream for Churches, Parties and Family Trade, also make FINE, FANCY SMALL CAKES TO ORDER Uſe filmerit śhup M. A. BAI LEY | NFANT'S AND CHILDREN’s VVEAR 227 WEST NI NTH STREET P. H. O. N. E. Go 16-w F E A D IHF EVENING |0||NMI 33rd YEAR WILMINGTON, DELAWARE No. 160 C H U R C H F A G E. S C C | A L. F A G E FT C C D F A G E. ET.c., E-Tc For Your Church, Club and Society Events 12 Cents a Week 56 Pies and Pastry Puff Paste 2 cups flour % teaspoonful salt 1 teaspoonful Rumford Baking 33 cup butter or lard Powder Ice cold water Sift flour, salt and baking powder, rub in shortening very lightly, mix with water and roll out once only. Mrs. L. C. Fritz Pumpkin Pie 2 cups mashed pumpkin 1 cup sugar 2 eggs - 1 teaspoonful salt % teaspoonful ground ginger 4 teaspoonful nutmeg % teaspoonful cinnamon % cup milk % teaspoonful lemon juice Take the mashed pumpkin, mix it with spices, sugar, salt eggs and milk beaten together. Fill pie plate lined with crust, dust top with cinnamon and bake forty to sixty minutes, in moderate oven. Mrs. L. Walker Raisin Pie Boil 1 pound of raisins, 1 cup of molasses and 1 quart of water together for one hour. Add 1 tablespoonful of flour, a small piece of butter, spice to suit taste and bake in two crusts. - Mrs. J. Z. O'Donnell Cream Pie 1 cup milk 1 cup water Yolks 2 eggs 2 heaping tablespoonfuls flour, and a % cup sugar little corn starch, if needed Add vanilla and a little butter when taken from fire. Bake in one crust. - Mrs. J. Z. O'Donnell 57 Colony Pumpkin Pie Pastry— 3 cups flour 34 cup shortening 1% teaspoonfuls salt Cold water to mix so dough can be rolled. Filling— 4 cups strained pumpkin 4 cups milk 2 eggs 1% teaspoonfuls salt 2 teaspoonfuls cinnamon or % cup molasses ginger % cup sugar This is quite good and very inexpensive. - Mrs. W. T. Inderlied Custard Pie Beat yolks of 3 eggs to a cream. Stir thoroughly 2 table- spoonfuls of sifted flour into 3 tablespoonfuls of sugar, this separates the particles of flour so that there will be no lumps, then add it to the beaten yolks and a pinch of salt, teaspoonful of vanilla, a little nutmeg, next the well beaten whites of the eggs, and lastly a pint of scalded milk (not boiled) which has been cooled. Mix this in by degrees and turn all into a deep pie pan lined with puff paste. Bake twenty-five to thirty minutes. Mrs. F. Snyder Yankee Creann Pie 1 cup sifted sugar 1 cup flour 3 eggs 1 teaspoonful baking powder Bake in cake tins (layer cake); split this and fill with the following cream: 1 pint milk 1 or 2 eggs 1 tablespoonful cornstarch Sweeten and flavor with vanilla. It should be made early in the morning to serve at noon. Mrs. Homer Forsythe Lemon Sponge Pie 1 cup milk Juice and rind 1 lemon 1 cup sugar 2 tablespoonfuls flour Yolks 2 eggs Beat whites of eggs dry and fold in mixture. Bake in one crust in moderate oven. Mrs. Martha Barton 58 You Know Wilmington's Famous Restaurant by the Quality of the Foods Served The Best the Market Affords at Popular Prices THE NEW YORK RESTAURANT 410 Market Street THE NEW YORK LUNCH ROOM 408 Market Street SAR ROS & LIARAKOS. PROPs. French Pastry a Specialty Regular Dinners and Suppers Steaks and Chops - Oysters and Clams LUCCA OLIVE OIL JOHN BROTHERS w H. O. L. Es A L E A N D R ETA I L FRUIT AND FRODUCE S. W. Cor. Fifth and King Streets Both Phones WILMINGTON, DEL. 59 P. J. O'HARA Meat and Grocery Market 2000 JEFFERSON ST. D. & Phone 3525 Taxip Phone 40 60 Lemon Meringue Pie 1 quart hot water and 1 pound sugar, put over fire and boil slowly for ten minutes. While syrup is cooking, grate yellow rind of 2 lemons. Mix the juice of lemons with 3 heaping table- spoonfuls of corn starch. Add small pinch salt. Separate 4 eggs and mix the beaten yolks with lemon juice and corn starch, beat all well together and add the boiling syrup; boil one minute then remove from fire and add grated rind. Have pie crusts ready baked. Use whites of eggs beaten stiff, with one table- spoonful of granulated sugar for each egg. Brown in oven. This makes sufficient for two pies. Mrs. F. O. Rush Banbury Tarts Chop 1 cup of seeded raisins, add /3 cup of cleaned currants, 1 cup of sugar, 2 tablespoonfuls of cracker dust, 1 beaten egg, juice and grated rind of 1 lemon. Roll pie crust very thin, cut in circles, lay on each 1 tablespoonful of filling, wet edges of paste, fold each side over the middle to form a semi-circle, dust with granulated sugar and bake twenty minutes in a slow oven. Mrs. Edith L. Stroud Strawberry Short Cake Mix 1% cups flour, 4 tablespoonfuls sugar, 1 heaping tea- spoonful baking powder, pinch salt, mix thoroughly, rub in 1-8 pound butter, add enough milk to make a soft dough and put it in a cake tin and bake. When cool split in half putting crushed and sweetened berries in between the layer and on top. Mrs. Helen R. McClellan Lemon Meringue Pie Make a short pie crust and bake in pie tin. Grate the rind and use juice of 1 large lemon. Add 2 cups of water, 1 cup of sugar, 1 piece of butter size of an egg. Put all ingredients on fire adding about 3 tablespoonfuls of cornstarch. Cook until thick. Take off fire and add yolks of 3 eggs reserving the whites for the meringue. Beat the whites and add granulated sugar until stiff. This will make one large D1e. Mrs. Emma V. Mount 61 Pineapple Pie Line a pie plate with pastry, mix lightly together the well beaten yolks of 4 eggs, 1 cupful granulated sugar, 1 cupful grated pineapple and the stiffly beaten whites of 2 eggs. Bake in a moderate oven. Cover with a meringue made with the whites of 2 eggs stiffly beaten and 3 tablespoonfuls of sugar added. Serve hot or cold. Mrs. W. T. Inderlied Creann Puffs Melt V6 cup butter in one cup boiling water, stir in 1 cup flour, take off stove and beat thoroughly, then let cool. Stir in 3 eggs, 1 at a time, without beating, mix thoroughly and drop a heaping teaspoonful in greased pans, two or three inches apart and bake in a moderate oven twenty-five or thirty minutes, or until done. If not done they will fall. When cold cut open near the top and fill with custard cream. Puffs are good when kept over if not filled until ready to be served. Custard Cream for Puffs 2-3 pint sweet milk; 4 tablespoonfuls sugar, 1 egg, 2 table- spoonfuls flour wet in a little milk. Mix all together and boil until it thickens, add 1 teaspoonful vanilla, let cool a little, then fill puffs. Mrs. Sallie T. Jemison Cocoanut Pie 2 eggs 1 cup sugar 1 tablespoonful flour 1% cups milk 94 pound or 10 cents worth cocoanut Beat the eggs, add the sugar, flour, milk and cocoanut. Crust % pound flour % pound lard, crisco or cottolene % teaspoonful salt % teaspoonful baking powder Be sure to bake pie slowly in moderate oven until set. Mrs. H. T. Etchels 62 Strawberry Shortcake 2 cups flour % teaspoonful salt 1 tablespoonful sugar 1 egg 4 teaspoonfuls baking powder 1-3 cup butter 1-3 cup milk 1% tablespoonfuls lard Mix dry ingredients and sift twice. Work in shortening with tips of fingers. Add egg well beaten and milk. Roll out until about two inches thick and bake. Split and butter the sides, pile lower half with crushed and sweetened strawberries and decorate top with whole berries, set in whipped cream. Mrs. C. H. Williams BUY YOUIL VICTIOOL/\ AT FOODD’S Special Terms The much wanted Victor Records are always of Payment in stock. Purchase your Victor Records may be - - arranged if where selecting them is a pleasure. Where desired every Record is Guaranteed New, Unused, Perfect. Where you can always find the Record wanted, whether it be a popular "hit" or an aria by an operatic idol. R. L. FOOTO Fu ſmiſuſe CO. Seventh (Ind Shipley 63 B E LL D H O N E 4 50 CARROLL W. GDIFFITH REAL ESTATE, FIRE INSURANCE N1OI&TG/\GTS NEGOTI/\ITED No. 22 4 W E S T N IN TH ST. D. E. ET WILMINGTON, DELAWARE E S T A B L I S H E D 18 7 4 George B. Booker Company W H O L E S A LE Fruits and Vegetables ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| 102-104-106 EAST FOURTH STREET WILMINGTON, - DELAWARE 65 Healthful Reliable Economical The prudent housewife avoids substitutes, which may contain alum, and uses - -- - - - . - - - - -". -- - - - - --- - - . --- º - - … - •º *** Absolutely Pure sº Made from Cream of Tartar, derived from grapes. cakes and Icings for Cake Pound Cake 1 pound sugar 1 pound butter 1 pound flour 10 eggs Cream the butter and sugar together and add 1 egg at a time and beat each egg five minutes. Flavor with a little nut- meg. Last of all add flour and bake in a slow oven. Mrs. Emma V. Mount French Cake Cream 2 cups sugar, 9.3 cup butter or crisco, add 3 eggs, beat well then add alternately 3 cups flour (sifted) 1 cup milk, 1 tablespoonful baking powder sifted with flour, a pinch of salt, flavoring. Bake in layers in moderate oven. Icing Boil 1 cup sugar, J/3 cup water until it threads. Add to white of 1 egg, beat until creamy. Mrs. Harry Hobson Chocolate Cake (Devil's Food) 4 eggs 2 cups sugar % cup butter 34 cup sweet milk 3 cups flour 2 teaspoonfuls baking powder Boil together the following— % cake Bakers chocolate % cup sugar 34 cup milk Cook in double boiler until smooth, add 1 teaspoonful of Vanilla. When cool mix into the above batter. Bake in layers. Icing 1 cup granulated sugar 4 tablespoonfuls water Boil until it hairs from spoon, pour slowly over white of 1 egg. beaten light, beat rapidly. Mrs. L. D. McDonald 67 Velvet Sponge Cake 1% cups sugar 3 eggs 1% cups flour % teaspoonful baking powder 34 cup hot milk Butter size of walnut Beat sugar and eggs together, then add flour and baking powder gradually and milk and butter last. Use a dover egg beater until most of the flour is in the cake. Bake in “Turk head” in moderate oven about twenty-five minutes. Mrs. C. F. Wentz Cocoanut Cake 1 cup butter 3 cups sugar 1 cup milk 4 cups flour 5 eggs 3 teaspoonfuls baking powder % pound grated cocoanut Icing Whites 2 eggs - % pound pulverized sugar % pound grated cocoanut Mrs. G. T. Sauter Devils Cake 1 cup sugar 1-3 cup butter 3 tablespoonfuls cocoa 1 cup buttermilk or sour milk 1 teaspoonful soda 1% cups flour 1 teaspoonful vanilla 1 egg Mrs. Caroline Stroud Shaw White Fruit Cake 1-3 cup butter 1 cup sugar % teaspoonful salt Yolks 4 eggs and whites of 2 % cup milk 2% teaspoonfuls baking powder 2 scant cups flour % cup seeded raisins % cup sliced pineapple % cup chopped cherries % cup walnuts - Flavoring Cream butter, add sugar, salt and gradually beat well. Add yolks of eggs, flavoring and beat again. Add milk, flour and baking powder, beating until light. Fold in carefully the whites stiffly beaten and then add carefully the fruits, nuts, cleaned and floured. Pour into greased pan and bake in a moderate oven. Mrs. B. C. Grommon 68 RENTS COLLECTED PROMPT SETTLEMENT D. & A. P. H. O N E 849 William V. Montgomery REAL ESTATE MORTGAGES and INSURANCE No. 919)% ORANGE STREET WILMINGTON, - DELAWARE ~~~~~~~~~~~~ P H O N E 7 8 0 6–W William W. Thompson ſlumbing am ſipating No. 129 West Eighteenth Street WILMINGTON, - - DELAWARE ~~~~~~~~~~~~ 69 “Home of Good Shoes” EVENING FUNM RS CLOTH OF SILVER SAT I N A N D KID ss.so to se.so NELSON SHOE CO. G. T. SAUTER, Mgr. GLANDING'S Big Food Market 615-617 King Street Wilmington, Del. Millard F. Davis 2 ſeweler Tenth and Market Streets 9- || E. Second Street º For Christmas Gifts of Real Cheer both to the home and to the individual you will find in the Davis Stock a selection affording the widest price latitude. M. Burton Meyer, O.D. Optometrist COLLINS & MEYER 101 WEST EIGHTH ST. Glasses That Give Satisfaction 70 Cream Chocolate Cake 4 eggs 2 cups sugar 2 cups flour—(measured after sifting) 2 teaspoonfuls baking powder 1 teaspoonful vanilla % teaspoonful salt 1 cup, 33 milk and Jº water, brought to the boiling point Beat whites of eggs until very light. Beat yolks and add to whites, beating briskly, adding sugar gradually, beating all the time. Add vanilla. Light the gas oven at this point and allow it to go full force until cake is ready for oven. - Fold in the flour, baking powder and salt, first having sifted them together two or three times. Add liquid, pour into square layer tins which have been well greased and floured. Place on rack half-way of oven, turning down both flames very low. Let bake slowly for forty or forty-five minutes. Icing Boil 1 cup of sugar, pinch of cream of tartar, 4 cup of water together until it spins a thread. Pour gradually into the beaten white of 1 egg and beat rapidly. Spread on cake and allow to set but not harden. Melt J/4 lb. of bitter chocolate over boiling water, pour over the whole cake. Place halves of English walnuts on top. This is a delicious cake. Mrs. W. T. Inderlied Surprise Cake 1 large cup sugar 1 cup milk % cup butter 2% cups flour 1 egg 2 teaspoonfuls baking powder Mrs. J. Z. O'Donnell Ginger Pound Cake 4 eggs 1 cup butter 2 cups sugar 1 cup sweet milk 1 cup molasses 3 cups flour 1 teaspoonful soda—(mixed 1 teaspoonful cloves with flour) 1 teaspoonful cinnamon 1 teaspoonful ginger Can be baked in muffin tins, if preferred. Mrs. J. Z. O'Donnell 71 Wellesly Cake 1 cup butter 2 cups sugar 1 cup milk Whites 5 eggs 2 cups flour 2 teaspoonfuls baking powder 1 cup corn starch Method— Cream butter, adding the sugar gradually. Sift together flour, corn starch and baking powder and add alternately with milk to the first mixture. Beat the whites of eggs until stiff, and add and beat vigorously. To 1-3 of the mixture add 1% squares of melted chocolate and J/3 teaspoonful of cinnamon. Cover the bottom of the pan with white mixture by spoon- fuls, add chocolate and then remainder of white by spoonfuls that the cake may have a marbled appearance. - Cover with a boiled icing, flavored with vanilla, and after it hardens, spread chocolate melted with butter over the white icing. - Mrs. James D. Stroud Cocoanut Sponge Cake 3 eggs 1% cups sugar 1% cups flour 1% teaspoonfuls baking powder 34 cup boiling water Separate eggs, beat whites until very stiff, beat in yolks, then sugar, then flour and baking powder sifted together, last the boiling water. Bake in two layers in moderate oven. Filling Boil 1 cup sugar, 4 tablespoonfuls water until it just spins a thread, pour into the beaten white of 1 egg, beat until cold, stir in 1 cup cocoanut, spread on cake. - Mrs. S. H. Baynard, Jr. Water Pound Cake 2 cups sugar % pound butter 4 eggs 1 pound flour 1 teaspoonful baking powder Mix sugar and butter together, add eggs one at a time after which add 1 cup of luke warm water, to this add the flour and baking powder. - Mrs. C. W. Lawson Lennon Jell Cake * 1 cup sugar Butter—(size of egg) 1 egg 1 cup sweet milk 2 cups flour 2 heaping teaspoonfuls baking powder Vanilla Jell for Cake Juice and grated rind 1 lemon Jº cup sugar Yolk one egg–CUse white for boiler % cup boiling water icing) - 1 teaspoonful cornstarch– Pinch salt (Dissolved in cold water) Mrs. Charles F. Kellogg Eggless, Milkless, Butterless Cake Boil together the following for three minutes, 1 cup brown sugar, 1 cup water, 1-3 cup lard, 2 cups seeded raisins, 1 tea- spoonful of cinnamon, J2 teaspoonful cloves, J4 teaspoonful grated nutmeg. - When thoroughly cold add the following, J4 teaspoonful salt, 1 teaspoonful soda dissolved in little hot water, 2 cups pastry flour sifted with 93 teaspoonful of baking powder. Bake in slow oven. Mrs. C. E. Thomas Orange Cake % cup butter 1 cup sugar 2-3 cup milk 2 cups flour 3 level teaspoonfuls baking Whites of three eggs, bake in layer powder - Icing Grated rind and juice of 1 orange. Juice of 1 lemon, enough confectionary sugar to make stiff enough to spread. Mrs. L. D. McDonald Spice Layer Cake 3 eggs—(Remove whites of 2) J3 cup brown sugar V6 cup molasses % cup sour milk. % cup butter 1 teaspoonful cloves 1 scant teaspoonful soda 2% cups flour Dissolve half of the soda in the milk and half in molasses. Use whites of eggs with 1 cup of sugar (boil for filling). Mrs. E. Bradley 73 Fig Cake 2 cups sugar 3 cups flour 1 cup milk 34 cup butter 5 eggs 3 teaspoonfuls baking powder PASTE 1 pound figs—(chopped) 1 cup cold water 1 cup sugar Cook until smooth and forms a paste. Spread on cake. Miss Bertha Harlan White Sponge Cake Bake in a loaf or in gem pans Whites 5 eggs 1 cup sugar—(granulated) 1 teaspoonful vanilla 1 cup flour - 1 level teaspoonful baking powder Beat the whites of eggs to a stiff froth. With a tablespoon stir in sugar and vanilla, then } @ cup sifted flour, then J/3 cup flour and 1 teaspoonful baking powder sifted together. Put in pans at once and bake a light brown, in quick oven. This makes eighteen. Have pans well buttered. Miss Bertha Harlan Yum Yunn Cake 2 cups brown sugar 2 cups hot water 1 box raisins 2 big tablespoonfuls lard % teaspoonful salt Boil this mixture a short time and remove from stove, cool then add :- 1 big teaspoonful soda 2 teaspoonfuls cinnamon 1 teaspoonful allspice % teaspoonful mace 3 cups flour Mix this all well and beat hard, add /9 teaspoonful baking powder in last flour. Bake in turks head about forty-five to fifty-five minutes. Mrs. J. Hunt Holt Snow Cake % cup butter 1 cup sugar 1% cups flour % cup milk Whites 4 eggs 1 teaspoonful baking powder Mrs. J. Z. O'Donnell 74 - Byron S. Biscoe Butter, Eggs, Cheese, Tea, Coffee and Giroceries 32.7 KING ST. Phone 4202-J WILM INGTON, DEL. Compliments of M||N& [[||NS (Cleanerg attà Buerg 1 VANDEVER A.V.E. PHONE 5404 Federal Products are Made from the Purest of Ingredients Try them and be convinced FH)|||}|{E}|ES 814 Market Street 9 East 14th Street CHESTER J. MOORE GENERAL INSURANCE Odd Fellows Building S. E. Cor. 11th & King Sts. WILMINGTON, DEL. Willil ). iliſk & (0, Illſ. (Luttrartura alth Builmers ~~~~~~~~~~~~~~~~ SHOP AND OFFICE: No. 8 0 4 O R A N G E S T R. E. E. T WILMINGTON, DELAWARE TELEPHONE 2555-J FRANK N. OVERDEER, President HEAR, N BROTHERS * * £ilarket . . Concord Ave, and VVashington St. P H O N E 8, 2 9 F ANC Y G R O C E R IES AND ME ATS VVE DELIVER 76 Chocolate Creole Cake % cup oleomargarine or butter J4 cup butter - 2 cups brown sugar 3 eggs, whites and yolks beaten 1-3 cup cocoa separately % cup strong coffee % cup thick sour cream 1 teaspoonful soda with 2 cups bread flour Creann Bake in two layers and put boiled frosting between and on top. When icing is set, put a thin layer of melted chocolate on top. Miss Gladys Hyde Black Joe Cake % cup cocoa % cup milk 1 egg (yolk) Cook to a paste, but not thick. Remove from fire and while hot add— 1 cup granulated sugar % cup milk 1% cups flour 1 teaspoonful soda mixed with flour Piece butter—size of an egg Vanilla to taste Icing 8 tablespoonfuls sugar (brown or 4 tablespoonfuls cocoa pulverized) 2 tablespoonfuls milk 1 tablespoonful butter Vanilla to taste Cook until it begins to thicken. Miss Mary Grandel Chocolate Cake 1% cups flour Cream 134 caps of brown sugar 2 eggs with }% cup lard 4 teaspoonfuls cocoa % teaspoonful salt Add 1 teaspoonful soda mixed in a tea- 1 teaspoonful vanilla spoonful of vinegar Bake slowly for thirty minutes. Mrs. H. R. Bartenslager Lightning Cake 1 heaping cup flour 1 scant cup sugar - Pinch salt 1 teaspoonful baking powder Sift all together. 1-3 cup of butter melted (but not hot), in this drop 2 eggs, fill up cup with milk. - Mrs. B. C. Grommon 77 Cold Water Sponge Cake 1% cups sugar 1% cups flour 3 eggs % cup ice water 1% teaspoonfuls baking powder Beat yolks and sugar with 1 tablespoonful water, sift the baking powder with the flour and add, stir in the ice water, lastly fold in the well beaten whites. Avoid beating the whites into the mixture as this will take out the air bubbles which are so necessary for the success of the cake. Pour into a well greased pan which has also been floured and bake in a moderate oven. - Mrs. Robert P. Robinson Angel Cake Whites 10 eggs 1 teaspoonful cream tartar % teaspoonful salt 1% cups sugar—(sifted five times) 1 cup flour, sifted five times 34 teaspoonful almond Beat eggs until frothy, add cream of tartar and salt, con- tinue beating until stiff, fold in stiffly beaten whites, sifted flour and sugar, separately, add almond and bake in unbuttered baking tin about forty-five minutes, moderate oven. Mrs. F. Snyder Gold Cake Yolks 10 eggs 1 cup sugar 1% cups flour Jº cup milk % cup butter—(scant) 1 teaspoonful baking powder % teaspoonful lemon juice Cream butter, add sugar and continue beating, adding well beaten yolks and lemon juice, then the sifted flour and baking powder, which have been sifted together alternately with the milk. Bake in a buttered tin, and moderate oven about forty- five minutes. - Mrs. F. Snyder Chocolate Sponge Cake % cup cocoa 1 cup sugar % cup water 3 eggs—(beat separately) % cup flour Pinch salt 1 teaspoonful baking powder Mrs. Homer Forsythe 78 - Orange Sponge Cake 4 eggs 3 cups sugar 2 cups flour - 2 teaspoonfuls baking powder Beat the eggs very light, then slowly add sugar and beat well, add baking powder and flavoring, then 1 cup boiling milk. Icing Juice of 1 orange, enough confectionery sugar to make it. spread. A little orange may be grated through the icing. Mrs. Homer Forsythe Sunshine Cake Yolks 5 eggs 1 cup flour—(sifted five times) Whites 7 eggs % teaspoonful cream tartar 1 cup sugar % teaspoonful orange extract Pinch salt Method–Beat yolks separately, then whites of the eggs, beat sugar in whites hard, then add yolks and the flour. Bake slowly for one hour. Mrs. F. O. Rush Plain Cake 3 cups flour 2 teaspoonfuls baking powder 2 cups sugar % cup butter 1 cup milk - 3 eggs Flavor according to taste Cream butter, eggs and sugar; add milk and flavor, sift the baking powder with the flour and stir into the mixture. - Bake in a moderately hot oven either in one loaf or in layers. Mrs. Robert P. Robinson Chocolate and Coffee Cake 2 scant cups sugar 3 eggs 2-3 cup butter 1-3 cake chocolate 1 cup black coffee 2 cups flour 2 teaspoonfuls baking powder Separate the eggs Icing 1% cups sugar % cup milk or cream Boil together and add butter size of egg and 4 cake of chocolate. Mrs. E. L. Flory Caramel Cake 2 cups brown sugar 2 tablespoonfuls cocoa 2 tablespoonfuls butter Put into bowl then put a teaspoonful of baking soda into a cup and pour about 1-3 cup of boiling water over it, then pour it over the ingredients in the bowl. Add 1 cupful of sour milk (or 1 teaspoonful of cream of tartar in a cup of sweet milk), a pinch of salt and 2% cups of flour. Icing 1 cup brown sugar 1 cup granulated sugar 1 tablespoonful butter % cup milk Boil five minutes, add 1 teaspoonful of vanilla, after taking from fire; pour quickly over cake. Mrs. O. E. Simpers Apple Sauce Cake 2 cups stewed apples 2 cups sugar 2 teaspoonfuls soda 1-3 cup butter 3 cups flour 1 teaspoonful cinnamon 1 teaspoonful nutmeg 1 teaspoonful allspice 1 box raisins 1 cup black walnut meats citron marachino cherries Bake slowly two hours in sunshine pan. Mrs. C. E. Yost Old Fashioned Soft Gingerbread 34 cup butter 1 cup sugar 2 cups New Orleans molasses 2 cups sour milk 2 eggs (beaten separately) 1 teaspoonful ginger 1 teaspoonful cinnamon 4% cups flour 1 tablespoonful soda (dissolved in milk) Mrs. L. D. McDonald One Egg Cake 1-3 cup butter 1 cup sugar 1 egg 1 cup milk 2 cups flour 1-3 teaspoonful salt 1 teaspoonful vanilla 2 teaspoonfuls Rumford Baking powder Bake in layers and spread with icing made with 2 tablespoon- fuls of cocoa, 4 tablespoonfuls of water, 1 teaspoonful of vanilla, add enough xxxx sugar to spread evenly. Mrs. L. C. Fritz _ - 80 Lennon Cheese Cake % pound butter % pound sugar 1 wine glass cream 2 ounces sponge cake 3 eggs grated rind and juice of one lemon Bake in rich crust. - Mrs. L. C. Fritz Cup Cake - - Rub to a cream, 3 cups of sugar, with 1% cups of butter, stir in 3 well beaten eggs, 1 cup milk, 1 teaspoonful of vanilla or lemon and 6 cups of sifted flour and 3 teaspoonfuls of Rumford Baking Powder. Ice with plain icing. - Mrs. L. C. Fritz Icings Butter Icing 1 cup 4x sugar 1 piece butter size of egg Cream these together. Break 1 egg in the above mixture. Beat well and flavor with vanilla. Mrs. Chester Moore Chocolate Icing 1 cup 4x sugar 1 piece butter size of egg - 3 tablespoonfuls cocoa - Thin the above mixture with cream. Mrs. Chester Moore Orange Icing Put 1 running over tablespoonful of strained orange juice in a bowl, 2 teaspoonfuls of lemon juice with the grated yellow rind of 1 small sour orange; let it stand for twenty minutes, then stir in J/3 a teacupful of confectioners' sugar, then the slightly beaten yolk of 1 egg; stir, now add sufficient confectioners' sugar to make it the consistency to spread easily over the cake; it should not run; spread evenly then put in a cool, dry place to stiffen. This icing will be rich and creamy, never becoming “rocky''. If cake is rubbed on the edge with sugar the icing seldom runs off the sides. Mrs. W. T. Inderlied 81 White Icing 1% cups sugar 1 egg white % cup water Boil sugar and water until thick enough to form a thread in cold water, then flavor and allow to boil about two minutes. Beat white of egg until light then mix in slowly the sugar mixture and then beat until light and cool with egg beater. Mrs. W. H. Lewis Mocha Frosting % cup butter 2 teaspoonfuls cocoa 1 cup powdered sugar 2 tablespoonfuls strong coffee Cream butter and sugar, then add coffee and cocoa; beat until light. Mrs. O. E. Simpers Lemon Cream Cake Icing Uncooked Cream 1-8 pound butter, mix a little confectioners sugar, add 34 of a lemon grated (the entire lemon is grated), add yolk of 1 egg, add the rest of the 1 pound of confectioners sugar. If too thick, thin with thick cream. Mrs. Helen R. McClellan Chocolate Icing 2 ounces chocolate 1 cup sugar 2 tablespoonfuls warm water 4 tablespoonfuls milk Place in a pan on the back of the stove until the sugar and chocolate have dissolved; boil five minutes; spread on cakes before cool. Mrs. Robt. P. Robinson White Icing 2 cups sugar, 94 cup water. Boil these together until it hairs from a fork and begins to form scales around the side of the pan. Beat the whites of 2 eggs to a stiff froth. When sugar is sufficiently boiled, pour it into the whites of the eggs, beating as you pour, until it is smooth and stiff enough to stay on the cake. Mrs. Robt. P. Robinson Caramel Icing 3% cups brown sugar, 1 cup milk, piece of butter size of walnut. Boil till a drop will harden in cold water, then beat until just thick enough to spread on cake. Mrs. Robt. P. Robinson 82 (Jumpliments uſ Ulte illilutiitutul attà ||ltilañelphia (Urartium (ſumptutu Hamilton Coal Co. --~~~~~~~~~~~~ “LEHIGH" A N T H R A C I T E “SOUTH FORK’’ B I T U M I N O U S ~~~~~~~~~~~~~~ Eleventh and Church Streets Phone No. 5 LEON WALKER, Treas. 84 Cookies, Doughnuts, Etc. The Famous Salvation Army Doughnuts Time may dim the American doughboy's recollection of many a weary hour in the trenches and fields of France, but it's pretty safe to venture the prediction that he never will forget the toothsome, wholesome Salvation Army Doughnut. It's a mouth-watering memory at that. 2 large cups flour 1% cups sugar - 1 egg 1 teaspoonful salt 1 tablespoonful lard 4 teaspoonfuls baking powder Cinnamon or nutmeg to taste Milk to make a soft dough This quantity sufficient to make three dozen doughnuts. Mrs. W. T. Inderlied Raised Molasses Cookies 2 cups brown sugar 2 cups molasses 1 teaspoonful salt 1 tablespoonful baking soda 8 tablespoonfuls cold water 2 eggs Method:- Mix stiff as ginger cakes at night. In morning add more flour and mix very stiff, then roll out to bake. - Mrs. W. F. Tucker Macaroons % pound powdered sugar 1 pound almond paste Grate the paste, break whites of 3 eggs into grated paste, mix with hand, add sugar. Drop in pan and bake in slow oven. Mrs. L. R. Hall Swedish Cookies % pound butter 1 Cup Sugar % cup milk 2 cups flour Cream butter and sugar, add milk, then stir in flour. Roll very thin and cut in strips about one inch wide and three inches long. Bake quickly. Miss Rachel C. McClintock 85 Surprise Cookies 1 egg 1 cup sugar % cup butter and lard % cup milk - 3 teaspoonfuls baking powder 1 teaspoonful soda . Flour to stiffen, roll thin - Filling 1 cup ground raisins % cup sugar 1 cup boiling water 1 tablespoonful flour Mix the flour and sugar and add to the water and raisins. Cook until thick and then let cool. Put 1 teaspoonful on cookie and lay another cookie on top and bake. - Mrs. D. F. Evans - Ginger Puffs 2 tablespoonfuls butter 1 cup molasses 2 teaspoonfuls ginger 1 teaspoonful cinnamon 1 egg 2% cups flour 1 teaspoonful baking soda % cup hot water Cream butter, add molasses, ginger and cinnamon. Beat in egg, add flour, then baking soda (dissolved in the hot water): Drop by teaspoonfuls about two inches apart on baking sheets. Bake in moderately hot oven, about ten minutes. Miss Rachel C. McClintock Drop Cookies 4 tablespoonfuls butter 1 cup sugar 1 egg - 1 cup milk 2% cups flour 2 teaspoonfuls baking powder Vanilla flavoring Cream butter and sugar, add the egg and beat well. Sift * together the flour and baking powder and add alternately with the milk. Flavor with vanilla. Drop by teaspoonfuls about two inches apart on baking sheets. Bake in hot oven, about ten minutes. Miss Rachel C. McClintock Fruit Cookies 1 cup butter 1% cups brown sugar - 2 eggs 1 cup chopped raisins or other fruit 3 tablespoonfuls sour milk 1 teaspoonful soda % teaspoonful allspice Enough flour to make soft dough, roll and cut with cutter. Mrs. L. D. McDonald 86 - Rolled Oats Cookies 1 small cup butter 1 small cup sugar 2 eggs - 4 tablespoonfuls milk Little nutmeg 2 cups oats 1 teaspoonful cinnamon 2 cups flour 2 teaspoonfuls baking powder 1 cup raisins Put in shallow pans, by teaspoonfuls a little distance apart and bake in quick oven. Mrs. W. W. Swayze Oat Meal Macaroons Cream 2 level tablespoonfuls butter, add gradually V6 cup sugar, then the beaten yolks of 2 eggs, beaten again with another % cup sugar. Then stir in 2 cups rolled oats (dry), 93 cup flour mixed with 2% level teaspoonfuls baking powder and 4 tea- spoonful salt, 1 teaspoonful vanilla and fold in whites of eggs. Drop with a teaspoon on back of dripping pan about three inches apart, bake in slow oven. This makes a very stiff mixture and it should be. Mrs. C. E. Thomas Molasses Cakes Cream together 1 cup sugar, 1 cup shortening, add 1 cup molasses, to this add 4 tablespoonfuls vinegar with enough water to make V6 cup and in this dissolve 2 teaspoonfuls baking soda. Then add to entire mixture 1 teaspoonful salt, 2 teaspoonfuls cinnamon, 2 teaspoonfuls ginger, about 4% or 5 cups flour. Roll out and cut. Bake in moderate oven. - - Mrs. H. Hobson Crullers 2 cups sugar % cup butter 2 eggs 2 cups sour milk 1 teaspoonful soda (dissolved in boiling water) Cream butter, sugar and eggs, into the sour milk pour the soda dissolved in water, then add flour enough to make a soft dough which can be rolled and cut into forms. - Drop into a pan of boiling lard, turning each one until the cruller is a brown color. Dust with pulverized sugar and ground cinnamon. - - Mrs. Robert P. Robinson 87 Currant Cakes 1 cup brown sugar 2 tablespoonfuls shortening 1 egg 1 level teaspoonful cloves, cinnamon 1 cup milk and allspice 1 cup currants 2 teaspoonfuls baking powder Flour for medium stiff mixture Mrs. C. E. Thomas Fried Cakes 1 egg 1 cup sugar 1 cup milk Little salt Butter size of egg 3 teaspoonfuls baking powder Nutmeg to taste - Make stiff enough to roll, use very hot fat to drop in. Mrs. C. E. Thomas Sour Cream Cookies 1 cup sour cream 1 cup granulated sugar % cup brown sugar 1 tablespoonful lard 1 tablespoonful butter 2 eggs 1 level teaspoonful soda (in 1 level teaspoonful baking powder (in the cream) the flour) 2% cups flour Cinnamon Nutmeg - Vanilla Salt Mrs. Charles F. Kellogg Currant Junbles Drop from teaspoon on buttered tins. This recipe makes about four dozen. % pound butter 1 cup granulated sugar 1 tablespoonful milk (rich) 1 teaspoonful vanilla 2 eggs 1% cup flour - 2 level teaspoonfuls Royal Baking Powder Cream together butter and sugar, add milk, add vanilla, move to one side of mixing bowl, break the eggs beside it, beat them well, stir all together; stir in 1 cup sifted flour, then } @ cup flour and 2 level teaspoonfuls baking powder sifted together. Stir in at once the currants which have been carefully washed and dried and dredged with a little flour. Do not stir again as this would make the jumbles tough. - - Miss Bertha Harlan 88 - Brownie Cakes 1 cup butter 1 teaspoonful soda 1% cups sugar 1% tablespoonfuls hot water 3 eggs 3 cups flour 1% cups chopped nuts 1% teaspoonfuls salt 1% cups raisins 1 tablespoonful cinnamon Cream the butter and sugar gradually, add eggs well beaten. Add soda dissolved in water, J/3 flour mixed and sifted with the salt and cinnamon, then add nuts, fruit and remaining flour. Drop by spoonfuls one inch apart on a buttered sheet (waxed paper) and bake in a moderate oven. Mrs. J. Hunt Holt Cookies % cup melted butter 2 cups sugar 2 eggs % cup milk Mix all together, then into the flour sifter put enough flour to roll out, with 1 teaspoonful of soda, 2 teaspoonfuls of cream of tartar. Mix all together and add 2 teaspoonfuls of vanilla. Roll out, cut with biscuit cutter, cut thick, bake in long pan. Mrs. C. T. Somes Brownies % cup butter 1 cup sugar 2 eggs 2 squares chocolate 1 cup walnuts % cup flour 1 teaspoonful vanilla Mrs. U. S. Grant Macaroons 1 pound almond paste, mash thoroughly with the unbeaten white of 1 egg, then add the unbeaten whites of 5 eggs. Mix together thoroughly, then add 34 pound pulverized sugar, stirring until smooth. Cut papers to fit pan, using no grease on either DaDer Or Dan. Drop mixture on paper, about 1-3 teaspoonful for each cake. When browned in a fairly hot oven, lift paper from pan to a wet cloth. When the paper is wet through, lift cakes with a knife. - Mrs. Robert P. Robinson - 89 Cry Babies 1 cup sugar 1 cup molasses 1 cup lard 1 egg 2 tablespoonfuls ginger 1 cup hot water (poured over) 1 tablespoonful baking soda 1 pinch salt 5 cups flour Drop by teaspoonfuls allowing plenty of room for them to spread. Bake in moderate oven. Mrs. C. E. Yost Christmas Cookies % cup butter 1 cup sugar 2 eggs 1 cup molasses 1 cup sour cream 2 teaspoonfuls soda % pound mixed candied peel 34 pound almonds 1 teaspoonful cinnamon % teaspoonful nutmeg Add sufficient flour to roll out, cut with fancy cutters, bake in moderate oven. These improve with keeping. Mrs. O. E. Simpers 90 French Olive Oil Use P. O. Station No. 5 Smithfield Hams at Best * "...a d C. M. GRUBE'S anned OOCIS 1914–1916 Market St. Phones 7795.7796 Wilmington, Del. ood Thos. J. Lawson Co. Coal and W HARRY W. FRAZER, - Proprietor Hardware, Paints, Etc. Eureka Vacuum Cleaners Dish Washing Machines Wilmington Electric Appliance Co. 834 MARKET STREET At the Electric Light Store WILMINGTON, DEL. Crystal Washers Simplex Ironers 92 Preserves Pineapple Honey 1 quart water 2 pounds sugar - 1 large cup grated pineapple Boil until thick. - Mrs. H. L. Hopkins Tomato Honey - To each pound of tomatoes add the grated peel of one lemon and a % dozen fresh peach leaves, place them in preserving kettle and cook slowly until tomatoes fall to pieces, then strain through bag. To each pint of juice add 1 pound of sugar, and the juice of 1 lemon, boil a half hour or until a thick jelly is formed, fill glasses and do not cover until cold. - Mrs. L. C. Fritz Red Tomato Conserve 8 pounds ripe tomatoes 5 pounds sugar 6 oranges (rind of 3) 2 lemons (with rind) 1 box seeded raisins 1 cup nut meats (English Walnuts) Put oranges, lemons, raisins and nuts through the meat chopper. - - Cook the tomatoes about fifteen minutes to reduce the water in them. Then add the sugar, oranges and lemons, cooking to the consistency of jam ; add the nuts and raisins a few minutes before finished. - Mrs. W. S. Valentine Lennon Butter Grate the rind and extract the juice of 2 large or 3 small lemons, beat 4 eggs, whites and yolks separately; add to the beaten yolks the juice and rind of the lemons and sugar to taste. Cook and stir constantly until thick, then add piece of butter size of walnut, and fold in the whites of eggs, removing imme- diately.from fire. , - Mrs. O. E. Simpers 93 Cherry Jelly Take 2 quarts of cherries cook and strain, 6 large apples, cook and strain, then pour the 2 juices together, take a pound of sugar to a pint of juice, cook twenty minutes. Mrs. Clara M. B. LaRowe Cranberry Sauce Wash 2 pounds of cranberries, drain, put in a saucepan with 2 pounds of sugar, cover and cook slowly for half an hour; re- move the cover, stir and when a few drops are put in a cool place for a minute or two, if sufficiently stiff turn into an earthen vessel and cool thoroughly. Miss M. B. Lloyd Cranberry Jelly 1 quart cranberries, 1 pint water, 1 pint sugar; put all in a kettle together and boil half an hour without stirring, then turn off the juice for jelly and the remainder will make a nice sauce. Or strain the whole through a sieve and it will make a stiff jelly. Miss M. B. Lloyd How to put up Pineapples 12 large, ripe pineapples will make about thirty half-pint glasses of preserves. Remove the eyes, then pare the pineapples carefully and by means of a coarse grater, shred the fruit, saving the juice. Take 2 large cupfuls of the grated pineapple and 1 scant cup- ful of water. To this add 2% cupfuls of sugar. Turn into a preserving kettle and place it over the fire. Re- move the scum frequently from it while boiling. Boil until it looks clear and thickens when a little is tested on a cool saucer. When done, pour it into a basin and allow it to cool. Divide into sterilized glasses and seal with melted Parowax. - Mrs. W. T. Inderlied Canned Ox Heart Cherries 1 pound cherries (not stoned) 1 cup sugar % cup water Make syrup and drop cherries in. Mrs. W. T. Inderlied 94 Preserved Strawberries 1 quart berries 1% cups sugar % cup water Make a syrup of the sugar and water, drop the berries in, cook until tender and juice is thick. Quantity should fill pint jar. Mrs. W. T. Inderlied Carrot Marmalade 5 pounds carrots 4 pounds sugar 3 oranges (juice and rind) 3 lemons (juice and rind) Wash and scrape carrots. Put through food chopper. Steam one-half hour, add other ingredients and cook one hour or until jelly like. Mrs. W. W. Swayze Apple Butter 10 pounds apples 3 pounds brown sugar 1 quart cider Spice to taste. Cook slowly and until desired thickness. Mrs. C. E. Thomas Lemon Butter Beat well 6 eggs, 34 pound butter, 1 pound sugar, the yellow rind and juice of 3 lemons; stir well and cook in a double boiler until rather thick. When cool it is nice for tarts or cake filling. Mrs. Robert P. Robinson Pear Honey Take 14 large pears, pare and put through the food chopper, also }/3 pound of cocoanut put through the chopper, cook until a dark brown. Mrs. C. M. B. LaRowe Keifer Pear and Orange Preserve A peck pears and 4 large oranges (rind and all) run through meat chopper, for each cup of pulp add 1 cup of sugar. Cook twenty minutes or until thick. Pineapple can be substituted for orange. Mrs. L. D. McDonald 95 Peach Mangoes Take large yellow peaches (rather ripe) rub off fuzz with cloth. Remove pitts and fill the peaches with grated horse- radish and white mustard seed mixed. Tie together with thread, place in jar and pour over hot syrup made of 1 pound brown sugar to 1 quart of vinegar. Mrs. L. D. McDonald Peach Conserve Peel and slice 4 peck peaches. Slice rind and all of 4 oranges, 4 pounds sugar. Boil slowly three quarters of an hour. Add 1 cup english walnuts just before taking from fire. Put in jelly glasses and parrafine. Mrs. S. H. Baynard, Jr. Pear Marmalade 3 pounds pears 3 oranges 2 lemons - 4 pounds sugar Put all through the grinder and add sugar, cook twenty minutes and then bottle. Mrs. J. H. Holt Grape and Walnut Jam 4 baskets Concord Grapes 5 pounds sugar 2% pounds English Walnuts 2 pounds seedless raisins (in shell) - Wash and squeeze each grape, putting skins and pulp in separate bowls. Cook pulp in kettle until seeds are loosened from pulp. Mash pulp through cullinder. Put skins and pulp together and cook about thirty minutes. Add sugar and raisins and cook for twenty-five minutes, stirring constantly. Just before removing from fire add walnut meats broken into small pieces. Dont chop walnuts with chopper. 1 orange chopped fine will improve flavor very much. (Skin and pulp). Mrs. W. H. Lewis Grape and Apple Jelly 3 quarts of concord grapes picked from the stems, 1 dozen tart apples quartered and cored, without paring, 3 pints of water. Put all in preserving kettle and let boil till apples are soft, then pour in bag and squeeze out all juice. Boil 1 pint of juice with 1 pint of granulated sugar at a time, and as quickly as possible. This is a fine jelly and one that will retain its shape, when turned out of glass. Mrs. L. C. Fritz 96 We are interested in you and the good work you are doing. | We are interested in the good things of this life—we are very fond of good eats—and it is a pleasure to assist you in this work—if you are interested in us. Do part of your Christmas shopping here—and if in need of Ready-to-Wear . . . Garments see ours before purchasing them elsewhere. LIPPINCOTT & CO., (IN co RPo RATED) 306–314. MARKET ST. WILMINGTON, - DELAWARE 98 Pickles Sweet and Sour Mustard Pickle 2 quarts green tomatoes sliced 3 hot peppers sliced 3 sweet peppers sliced 1 quart and 1 pint small onions 6 cucumbers sliced 1 quart small sweet pickles (whole) 1 quart and 1 pint sliced cabbage Salt this mixture over night. In the morning make a paste of— * 1 scant cup flour 6 tablespoonfuls mustard 1 tablespoonful tumeric 2% cups sugar % teaspoonful red pepper About 1 quart vinegar Put tomato mixture on to boil, after little while add the paste. Cook until thickens and add salt if necessary. Mrs. S. H. Baynard, Jr. Green Tomato Soy 1 gallon green tomatoes sliced 1 quart onions sliced 1% pounds sugar 1 quart vinegar 1 tablespoonful ground mustard 1 tablespoonful black pepper 1 tablespoonful salt % tablespoonful cloves 2 tablespoonfuls celery and mustard seed (mixed) Cook together until tender. - Mrs. W. W. Swayze Chili Sauce 18 large ripe tomatoes 6 onions 6 peppers % teaspoonful celery seed 5 tablespoonfuls sugar 3 tablespoonfuls salt 5 cups vinegar 1 teaspoonful cinnamon 1 teaspoonful cloves 1 teaspoonful nutmeg Mrs. O. E. Simpers Pepper Relish 1 dozen green peppers (sweet) V3 dozen red peppers (sweet) 1% pounds sugar 15 onions 1% pints vinegar 1 tablespoonful mustard seed 1 teaspoonful whole cloves 1 tablespoonful celery seed Cook half hour. Mrs. W. T. Inderlied 99 Indian Relish 1 peck green tomatoes (chopped) % peck red tomatoes (chopped) 6 onions (chopped) 3 small heads cabbage (chopped) 1 dozen green peppers (chopped) Sprinkle with salt, put in bag to drain; then put in kettle with 2 pounds of brown sugar, 1 tablespoonful of mustard seed, 1 tablespoonful of celery seed, cover with vinegar and boil until clear. Mrs. O. E. Simpers Cold Ripe Tomato Catsup - 1 peck of tomatoes, peeled without scalding and chopped fine, drain in colander until water is mostly out, then add: 1 quart strong vinegar 1 pound sugar 1 tablespoonful salt 1 ounce whole yellow mustard 3 tablespoonfuls cinnamon 1 ounce celery seed 5 hot peppers (chopped fine) 6 sweet peppers (chopped fine) 6 large onions (chopped fine) Mrs. C. C. Hoopes India Relish 1 peck green tomatoes 2 quarts onions 4 green peppers 3 red peppers Chop fine and salt over night with J/3 cup salt. Drain well in the morning and add 2 ounces mustard seed, 2 pounds gran- ulated sugar, 2 quarts vinegar (if not too strong—if so less), 1 heaping spoonful ground allspice, cook well and seal. Good and not expensive. - Mrs. C. E. Thomas Tomato Catsup Wash tomatoes, carefully removing all seeds. Boil to- matoes until soft enough to press through colander, then through fine wire sieve. 2 gallons this “tomato mush'; 1 cup sugar, a little less than 1 cup salt, 2 cups vinegar, 4 large onions, 1 hot and 1 sweet pepper, about a jelly-glassful Clawson's mixed spices. Tie onions, spices and peppers in a cheesecloth bag. Boil all together for about three hours, or until it becomes as thick as desired, put up air-tight. Mrs. Robt. P. Robinson 100 Chow Chow 1 quart green tomatoes 1 quart yellow string beans 1 quart lima beans 1 quart small onions 2 dozen small sweet pickles % dozen peppers (4 green and 2 red) % dozen ears corn 1 large head cauliflower 2 cups brown sugar 1% guarts vinegar 2 ounces celery seed 2 ounces mustard seed 2 ounces yellow mustard % of 5 cents worth tumeric Cook the vegetables separately, then put them all into one pan, adding sugar, vinegar and spices, and cook about ten min- utes: Mrs. Helen R. McClellan Pickle Sweet º 1 head cabbage % peck green tomatoes % dozen medium sized onions 6 sweet green peppers 6 sweet red peppers % dozen dill pickles Grind all ingredients and salt with !3 cup of salt. Let stand 1 hour. Squeeze out liquid and cover with vinegar. Grind pickles and add to other mixture together with 1 pound sugar and 1 teaspoonful tumeric, 2 tablespoonfuls celery seed, 2 tablespoonfuls mustard seed. Cook one hour and air- tight. Mrs. W. H. Lewis Favorite Pickle 8 ripe tomatoes 2 pounds sugar 1 dozen ears corn 2 quarts vinegar 1 dozen sweet green peppers % cup salt 3 red peppers 2 tablespoonfuls celery seed 1 quart onions 2 tablespoonfuls ground mustard 1 quartsmall cucumber pickles (sweet) 2 tablespoonfuls tumeric Put peppers, onions, through meat chopper. Chop to- matoes fine, cut cucumbers in half length wise. Cook forty-five minutes. Mrs. Wm. E. Holland Green Tomato Pickle 1 gallon green tomatoes (after they Jº dozen onions are chopped fine) 4 large peppers (2 green, 2 red) 1 tablespoonful celery seed 1 tablespoonful mustard seed 1 tablespoonful cloves 1 pound sugar Cover with vinegar and let come to a boil. Mrs. H. L. Hopkins 101 Tomato Pickle Cut 1 peck green tomatoes and 6 onions in thin slices. Take 1 cup salt and pack tomatoes and onions and salt in layers. Let stand over night. In morning pour off liquid and wash, then put in kettle with 4 coarsely chopped green peppers, pint of vine- gar and tablespoonful each of cloves, cinnamon and white mustard seed. Cook until soft and sweeten to taste with brown Sugar. Mrs. C. H. Williams 102 BREIDABLIK FARM TELEPHONE 858 P. O. BOX 950 WILMINGTON, DEL. Clean Milk F rom Clean Cows Guernsey Cattle Tuberculin Tested under Federal Supervision H. J. KREBS, L. H. LeBARON, Owner Manager WILLIAM STEWART Concord Ave. and Monroe St. Finest Groceries, Meats, Fruits and Vegetables “Our Motto—Quality, Service, Economy” Try Our “Golden Blend" Coffee and Our “India Ceylon" Tea DELIVERY TWICE DAILY 104. Candies Butterscotch 1 cup sugar 2 tablespoonfuls boiling water % cup molasses % cup butter 1 tablespoonful vinegar Boil ingredients together until, when tried in cold water mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients. Mrs. W. T. Inderlied Fudge 1 pound brown sugar, J/3 cup milk, piece of butter size of walnut. Let come to a boil and add 2 heaping tablespoonfuls cocoa. Boil seven minutes. Take from fire and add vanilla flavoring. Let stand until cold. Beat until it holds its shape when dropped from spoon. Drop from teaspoon on wax paper. Miss Elizabeth H. McClintock Molasses Candy 1 cup black molasses 1 cup sugar % tablespoonful butter % teaspoonful baking soda Cook sugar, molasses, butter and baking powder until they form a thread in cold water, then beat or pull until light. A cup of nut meats may be mixed just before removing from fire. Mrs. W. H. Lewis Fudge 2 cups granulated sugar 1 cup milk 1-3 cup butter 1-3 cake Baker's Chocolate Place over the fire and boil nine minutes, after it commences to boil. Remove from fire and add 1 teaspoonful of vanilla, and beat five minutes, pour into buttered pan and mark in squares when partly cool. Mrs. O. E. Simpers 105 Penoche 2 cups brown sugar 1 cup white sugar 1 cup milk 1 cup chopped walnuts % cup molasses 1 tablespoonful butter 4 tablespoonfuls grated 1 teaspoonful vanilla chocolate 1 saltspoonful salt Let the sugar, milk, butter, salt and molasses come to a boil, then add the chocolate and nuts. Boil until it thickens, remove from fire and add vanilla and heat until creamy. Pour in butter- ed pan and mark in squares when partly cool. Mrs. O. E. Simpers Plain Chocolate Carannels 2% cups sugar % cup corn syrup % cup butter 1-8 teaspoonful cream of tartar 2% cups milk 2% squares Baker's Chocolate 1 teaspoonful vanilla Put the sugar, syrup, butter, cream of tartar and 1 cup of milk over the fire, stir constantly and when the mass has boiled a few minutes, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added. Stir every few minutes and cook until a hard ball may be formed when tested in cold water. Remove from fire and add the choco- late and vanilla, beating them thoroughly through, then pour into buttered pan. When nearly cold cut into squares. Mrs. O. E. Simpers Creamed Grapes % pound confectioners sugar White 1 egg 2 tablespoonfuls water Flavor with vanilla Beat egg and water, then add sugar and flavoring. Wash grapes and dip into cream. Mrs. L. R. Hall Peanut Brittle Place a shallow sauce pan containing 2 cups of white sugar over a slow fire, and stir until thoroughly melted. As soon as it boils stir into it 1 cup of chopped peanuts, previously prepared. Remove from fire and pour into shallow buttered pan. Mrs. L. R. Hall 106 Banks & Bryan ~~ jetpelerg alth . . . šilberg miti)3 ~~ Market and Fifth Streets Wilmington, Delaware M. F. HAYDEN £1mumera Ninth and Tatnall Streets PHONE 605 Greenhouses, Newport Pike, PHONE 4987–W WILMINGTON, DEL. Elsie Kersey Chase ſhilliterſ S$2 606 KING STREET WILMINGTON, DEL. Albert Bucher šiutta £ragg (Élagg £lertrir £aigely 31 efferg 713 Shipley Street WILMINGTON, DEL. 108 Beverages, Ices, Frozen Desserts Grape Juice Put 1 cup of ripe Concord grapes in a sterilized jar, add % cup of sugar, and fill jar to overflowing with boiling water. Seal tightly and turn jar upside down for three days. This is a most remarkable recipe on account of economy of material and of time in preparation. - Mrs. C. F. Wentz Grape Juice 6 quarts grapes 2 quarts water Boil ten minutes, strain and add:- 1 quart water 2 pounds sugar Boil fifteen minutes—can. Mrs. H. R. Bartenslager Lennon Water-Ice Take the juice from 4 nice, juicy lemons and 1 large orange, and strain it through a sieve. Boil together for five minutes 1 quart of water, 1 pound of sugar and a few chippings of yellow rind of lemon and orange; strain and cool, add lemon and orange juice and freeze. - - Miss M. B. Lloyd Pineapple Punch To make a fascinating violet-tinted punch of delicate flavor, put 1 cup of grated pineapple with 1 pint of water, cook for fifteen minutes. Strain through cheesecloth, pressing out all the juice. Add 1 pint of water and 2 cups of sugar, which have been boiled ten minutes, J/3 cup of freshly made tea, the juice of 3 oranges and 3 lemons, 1 cup of grape juice and 2% guarts of water. Put in a punch bowl with a large lump of ice. Serve perfectly chilled in sherbet glasses. - Mrs. W. T. Inderlied 109 - Peach Ice Select 1 quart of large, white, mellow peaches, pare and throw them in water to prevent discoloration; boil for five minutes 1 pound of sugar, 1 quart of water, strain and when cold add the peaches well mashed, and the juice of half a lemon. Freeze. Miss M. B. Lloyd Pineapple Lemonade Pare, eye and grate a large ripe pineapple; add the strained juice of 4 lemons and a syrup made by boiling together for four minutes 1 pound of sugar and 1 pint of water. When cold add 1 quart of water; strain and ice. Mrs. W. T. Inderlied Raspberry Syrup To each pint of strained raspberry juice add 1 pound of gran- ulated sugar. Let it stand over night. In the morning boil for ten minutes and bottle. A spoonful or 2 in a glass of cold water makes a very refreshing drink. Mrs. W. T. Inderlied Bisque 1 pint whipping cream % cup powdered sugar 4 eggs - 1 teaspoonful vanilla Whip cream, beat eggs separately, put sugar and vanilla in yolks, add cream, then stir in whites of eggs lightly. Put in mould and pack in salt and ice. Let stand four hours. Mrs. F. C. Anderson Raspberry Shrub Add to 8 quarts of fine ripe black raspberries sufficient vine- gar to reach the top, but not to cover them. Let stand in a stone jar for twenty-four hours. Then strain through a colander, mashing the berries well. Strain again through cheesecloth, and measure the juice. Allow 1 pound of sugar for 1 pound of juice. Put the juice in a preserving kettle and let it boil for twenty minutes; add the sugar and boil ten minutes longer. Seal in fruit.jars or bottles. - Mrs. W. T. Inderlied 110 Ching Ching Fill a glass 2-3 full of shaved ice; add 3 or 4 lumps of sugar, the juice of a large orange and a few drops each of essence of cloves and peppermint. - Mrs. W. T. Inderlied Apricot Ice 1% cups apricot pulp 2 cups sugar 3 cups water % cup lemon juice Use 1 No. two can of apricots and put through coarse sieve. Make syrup of sugar and water by boiling together ten minutes. Cool syrup and add with lemon juice to apricot pulp. Freeze to a mush, let stand one hour or more to ripen. Time in combining twenty minutes. Freezing, twenty minutes. - Time in cooking, ten minutes. Recipe makes one quart. Mrs. W. T. Inderlied Frozen Custard Grate the rind of 3 lemons on a platter. Add 3 cups of sugar and rub thoroughly, adding gradually the juice of 1 lemon. Put 3 pints of milk on the stove and bring to a scald. Then add 1 teaspoonful of corn starch and let come to a boil. Take off of fire and add 5 eggs well beaten. Then add 1 quart of good cream. Before freezing strain all the mixture through a fine sieve. This amount will make one gallon. Miss Emma V. Mount 111 Get AZusic from a Music Store We sell music exclusively and not as a “side line.” We have specialized in music for years; we know values; we know quality. We have learned how to fill your musical needs to your satisfaction. Whatever you buy here is absolutely reliable and we stand in back of every item in our stock. PIANOS VICTROLAS PLAYER PIANOS SONORAS PLAYER ROLLS GRAFONOLAS SHEET MUSIC RECORDS Accessori Es AnD SMALL Goods A’O/3/E//EAV P/AAVO CO. 7/0 Markey Syreez KNABE PIANOS KNABE AMPICOS REYNOLDS CANDY CO. QUALITY CANDIES ICE CREAM SODA WATER LUNCHEON 4 || 5 MARKET STREET 113 Qſìje (Central 32ational 33ank MARKET AND FIFTH STS. vvi LM. I. N. GTo N. tº E LAvv. A RE RESOURCES - - - $2,500,000.00 Roe ERT F. Ro BI Nso N, PREs be NT PHILIP J. CAR PENTER, vice-PRE's ident GE of GE. F. B.A. R.D., cash iER Edward R. Pusey Co. X5uilöcts' Supplies 813 Shipley St. Wilmington, Del. 114 Helpful Suggestions Equivalents Sixty-drops equal one teaspoonful. Three teaspoonfuls equal one tablespoonful. Four tablespoonfuls equal a quarter of a cup or half a gill. Eight rounded tablespoonfuls of dry material equal one cupful. Sixteen tablespoonfuls of liquid equal one cupful. One cupful of liquid equals two gills or half a pint. One heaping tablespoonful of sugar equals one ounce. One heaping tablespoonful of butter equals two ounces. One cup of butter or sugar equals one-half pound. Two cups of flour equal one-half pound. Proportions One heaping teaspoonful of baking powder to two cups of flour. Hints for Home Cooks When soup is poor, try an addition of grated cheese. It will give richness and flavor. Sprinkle a little white sugar on a sponge cake just before setting in oven to bake. It will form a dainty crust on the top. A Good Cooking Timetable for Meats and Fowl Mutton, fifteen minutes to the pound; beef, twenty min- utes; veal, twenty minutes; ham, eighteen to twenty minutes; fowls, twenty to thirty-five minutes. Miss M. B. Lloyd Timetable for Cereals Oatmeal, one hour or longer. Cream of wheat, thirty minutes or longer. Rice, thirty minutes or longer. Corn Meal, ninety minutes or longer. 115 To Eliminate the Grease in making Griddle Cakes Take a piece of white cloth, linen or muslin, 4 inches square in centre of which put 2 tablespoonfuls of salt, draw up the corners, making salt bag. - Grease the griddle for the first time and after this instead of greasing, rub with the salt bag. Mrs. C. W. Lawson Three Practical Suggestions 1. Add a pinch of cream of tartar to boiled dressing to keep it from hardening. 2. Sprinkle flour over top of cake to keep icing from running. 3. Brush bottom crust of pie with beaten white of egg to keep filling from going through. Mrs. W. T. Inderlied 116 People who Demand “THE BEST’’ and Appreciate Refinement Dine at “THE LAN/ EROS ’’ WILMINGTON'S Newest, Most Popular Restaurant TRY OUR FAMOUS N00N HOUR LUNCH, 12 to 230–75c DINNER, 5.30 to 8.30–$1.25 SPECIAL SUNDAY DINNER–$2.00 COMBINATION BREAKFAST-40c to $1.25 There's an atmosphere of luxury; there's a service so satisfactory and a menu so elaborate that the most fastidious person leaves THE LAN/M EROS With the feeling of having “Dined Well” Our Banquet Hall Seats Two Hundred and Fifty Comfortably. Dancing after Dining in the Banquet Hall, if you desire. Music Daily 837 Market Street Wilmington, Del. EAT THIS_ Food is necessary to live. How about when you die? There is nothing said about eating in heaven, but there is and must be music in heaven. Why not have heaven on earth with a NEW EDISON THE WORLD'S WONDER INSTRUMENT After Diane. Stop at Concert Hall, 107 W. Ninth Street Boehm McAdams Piano Co. EVERYTHING MUSICAL 117 - . - - C. ºce: Cººes - º ºf 20 - - - CA º - Jawa. º *gene - - - - - - - - - - - - - - - - - -