- - º KEOSAUQUA COO.I. BOOK AN ID Business Directory SECON ID EDITION Compiled by Second Committee of the Dorcas Society of the Christian Church 1922 KEOSA UQUA, IOWA - - - - | | | | || KEOSA UQUA COOR BOOK |- IDIſ IDII IDIſ IDIſ IEE E]EID IDII ºccted Recipes | | (The 15 engaupua | (Unak iºnok l atty E. ºn 4. T]; jºusiness Directuru l E. Compiles from Tecipes contributeo bu E. the turn intent ºf is eositiqua attà viciitifu | E. *Note the tauertising to itſaitten hereitt. E. E]EII EIDII E]EII EEI IDID E]EII IDI IEE TOMLINSON THE PRINTER. M.T. PLEASAN r, lowA T i Éi# i É KEOSA UQUA C00A BOOK embne soºyſ ļºti o qe sae ºf A KEOSA UQUA COOR BOOK 5. E]EII HfÉÉ E. | É HÉ#É # E. IEII IEII IEEEE IEE EDIſ IEE County Officials Hon. J. C. Calhoun, County Representative to General Assembly, Keosauqua H. B. Carroll, County Superintendent of Schools Josiephine Barker, Deputy Superintendent, Mt Zion W. B. Newbold, County Attorney. Keosauqua Eva W. Robinson, County Recorder, Keosauqua Orpha Bonney, Deputy Recorder, Keosauqua J. W. Earley, County Engineer, Keosauqua H. A. Burnett, County Coroner, Keosauqua Dr. E. E. Sherman, County Physician and Examiner of the blind, Keosauqua. Ray Horn, Steward of County Home Craig McIntosh, Janitor of County Offices. DID IDI IE]: EEE |E|| EEL EEI IDID | E. E. E.f E. i KEOSA UQUA COOK BOOK E.E.ÉE.ÉE.|E.ÉE.É E. IDID IIII IDID ID-II IDII IDIL- IDII ID-II City Officiary Mayor, J. A. Maltbie Heads of Departments - John Wright, Telephone Seward Fellows, Water H. E. Wilson, Streets and Alleys S. L. Fellows, Electric Lights Fred Zeigler, Side walks R. B. Kittle, City Clerk Regular meeting first Wednesday of each month at City Building Frank Johnson, City Marshall Sam Brownlee, Night Watchman Keosauqua Volunteer Fire Company E. Anderson, Fire Chief Melvin McDonald, Captain Joe Price, Secretary - John Kriess, Treasurer Thad Sherod, Driver of Chemical and Hose Fire Truck Municipal Lighting Plant - Frank Shreckengast, Engineer James Glancy, Assistant Engineer Roger Kittle, Lineman and Electrician ÉE.E.H i E. IDID IL-1 EIGII IDIt Eidºſ IEI IL-1ſ KEOSA UQUA COOR BOOK 7 Keosauqua Public School |PUBLIC school Bºº Fully Accredited. Normal Training High School In addition to the study course, recreation and training are given in Debating, Declamatory, Glee Club, Orches- tra, Tennis, Football, Basket ball and Base ball. Members of the Board of Education W. H. Saunderson, President J. H. Landis, Secretary J. A. Maltbie, Treasurer W. T. Beer, W. B. Newbold Joe Barker R. B. Rowley George Fellows, Janitor Debating Team for 1921-22 Benton Stong - Lucile Beer Cyrus Newbold E.fi E.E.fE.E. IDII IEII IDI IDI E]EII JDII IDE E] DI KEOSA UQUA COOR BOOR." EDIEEID IDIE IEII IEll IEII IDIE IDID i | - | E. | - - | 5 Keosauqua Public School Concluded # - | E] | Ei L- 1. D E. | | : E. T º D E. - | | Normal Training Building | | Faculty for 1921-22 E. E. F. M. Essex, Superintendent H. V. Streyfiler, High School Principal - Bertha Saunderson, Domestic Science and Algebra H E. V. B. Beal, Mathematics and Science - Lois King. English and Latin - Edith Davenport, English and Public Speaking L- É - Meribah Fowler, 8th grade º - Louva Hanner, 7th grade Bedie Kriess, 5th and 6th grades Nellie Heeren, 4th grade F. E. Hattie Shaver, 2nd and 3rd grades | - Ione Snyder, 1st grade Winners in Van Buren Co. Declamatory Contest, 1922 | - Benton Stong, Oraorical E. E. Helen Peebler, Humorous Representative to Subdistrict Declamatory Contest, Lucile Beer - ſl | iſ IIIBºitºul ILL IDI IDID IDE EII-II IDID. KEOSA UQUA COOR BOOK T- III IEIG IE1D IEE E] E. | | E. E. ~\ly E. - - T E. COOK BOOK AND DIRECTORY COMMITTEE|| É ^\SN | D T E. Josiephine Sherman, Chairman and Secretary É T | Flora Brownlee, Treasurer Mary Fellows, Mate Bonner, Myra Barnett, Mary Jemison, - É Lovicia Vance, Gladys Griffith. Lily Higdon T - Fae Regur, Irene Trible, Minnie Earley E. 5 | E. >|< y | E. | E. | = E. To the good women who contrib- uted recipes, and the enterprising É F. business men, who made this | - work possible, this cook book is I RESPECT FULLY DEDICATED E. # - # E]EID EIDI. IE1. IED IEEDIE II-II FITII =} # KEOSA UQUA COOR BOOK IDID EIDIſ JDII |E|| IEII IDII IDII EIDII E. | à County Officials E. E. Honorable Board of Supervisors - Tom Campbell, Chairmen, Keosauqua W. P. Meek, Stockport F. A. Nelson, Douds Regular Sessions of Board are viz The second secular day in January 5 The first Monday in April r- The second Monday in June, September and November É É Bonaparte. º C. J. Watkins, Deputy Auditor, Keosauqua A. H. Mounce, Clerk of the Court, Keosauqua Lona C. Maltbie, Deputy Clerk M. F. Kinsey, County Sheriff, Keosauqua H. R. Davidson, Deputy Sheriff, Keosauqua 5 E. M. J. Munson, County Treasurer, Keosauqua - Nellie Donoho, Deputy Treasurer, Keosauqua E. E. | 5 T E] ſil C. E. Meek, County Auditor and secretary to the Board. FIEICIL IEE IGIt IDII |E|| IE][ IEII f E.E.f# KEOSA UQUA COOR BOOK II-II- Int IDII IDIſ IDII IDI III: H| E. E. | É É E. Womans Improvement Society Keosauqua’s Civic Club Public Rest Room, Library and Community Hall main- tained by this organization at the head quarters on 1st. street opposite the State Bank. The Free Public Library is open on Tuesday, Thursday, and Saturday from 2 o'clock to 5 p. m. Mrs. E. E. Sher- man, head librarian. Annual meeting of Civic Club is the first Tuesday in March. Mrs. Mary Wolford, president Mrs. Wm. Walker, secretary Mrs. A. J. Secor, treasurer Board of Trustees to whom application is made for use of building. Mrs. E. E. Sherman Mrs. J. C. Calhoun Mrs. Harold Wilson Rest room and toilet is open to the public at all times. -] |D|I IEEED- IDII ILºſ IDI E]EE Iſº- # - E. # ÉHE.É | # 10 KEOSA UQUA COOK BOOK EIDIE | 5 É H F- f É E. E. m E. | IEE IEII IDII IEE EDII FIDIſ Christian Church, Keosauqua, Iowa Minister, Carl E. Smith Bible School at 9:45 George Fellows, superintendent Mrs. H. A. Burnett, assistant superintendent Mary Fellows, choirister Preaching and Communion at 11:00 o'clock Christian Endeavor at 7:00 p. m. Miss Louva Hanner, president Evening preaching service at 8:00 o'clock Midweek service, Thursday at 8 o'clock p. m. Chairman of official board, Dr. E. E. Sherman Regular meeting 1st Wednesday in each month Chairman of trustees, T. E. Dehart President of Woman's Missionary Society, Mary Jemison Regular meeting 2nd Thursday in each month President of Dorcas Society, Flora Brownlee Regular meeting 1st Tuesday in each month EILE Ele-I, EIDIſ IDI | E. || | IEEEEEEEE KEOSA UQUA COOK BOOK 11 EIGIEED- IDII IGII IDID IDI id: IDE III º º E. D | Methodist Episcopal Church i E. E. E. Pastor, J. C. Coughlin m - Bible School at 9:45 l M. J. Munson, superintendent = # Preaching service at 11 o'clock Epworth League at 7 o'clock E E º Bedie Kriess, president 7. - Mid week service, Thursday at 7 p. m. E. | Queen Esther Circle, Nellie Donoho, leader - E. Regular meeting of Circle second Friday in eaeh month Ruthian Society E. º President, Mrs. A. Peters - E. Regular meeting on the second Wednesday in the month Womans Home Missionary Society E. L- º President, Mrs. W. H. Saunderson - # Regular meeting, third Friday in each month Womans Foreign Missionary Society E. President, Mrs. W. M. Walker - E. Regular meeting first Friday in each month Chairman of Stewards, John Wright É - º | Chairman of Trustees, M. P. Wolford | E. E T L E. E. | E]EEEEEEEI EIDEEE E]Ell EIDI E. 12 KEOSA UQUA COOR BOOK -IL-L-L IL-II id-in ii-ii IL-II -ID-ID- IL-II IL-ID- |ll E. E. | D. | | E. | D} | E. - |- Congregational Church É l E. | | D. |) Pastor, J. M. Hedges i Clerk of the church, Mrs. S. W. Manning D. T Bible school at 9:45 # A. J. Secor, Superintendent | | R. R. McBeth, assistant E. Preaching service at 11 o'clock | E Christian Endeavor, 7 o'clock | - Robert Agnew, president T | º | Evening service at 8 o’clock The Ladies of the Guild | Mrs. Eliza Hanna president # - Mrs. Roy Overman, secretary Regular meeting the last Thursday in the month 5 J. H. Landis, chairman of Board of Deacons H. E. Blackledge, chairman of Board of Trustees G. R. Buckles, Moderator É EIDIE -iſºil EDIE Idºlº- IEEEEEE|D|E KEOSAUQUA COOR BOOK 13 EIDI EIDI- IDII IEII IDI EIDI HEH HEE [I] D] E. D] | E. - | E. - # É American Red Cross E. E. - Van Buren County Chapter | º E. R. R. McBeth, chairman J. A. Maltbie, vice chairman D. E. S. W. Manning, treasurer Mrs. E. E. Sherman, secretary, Keosauqua, Iowa E. É For any service to which World War veterans or their families are entitled, or for information pertaining to Red Cross activities, apply to the Home Service Secretary, E. E. Mrs. E. E. Sherman, Keosauqua Iowa. County Red Cross office at residence Regular meeting, last Wednesday of each month E. E. Annual meeting, fourth Wednesday in October | Fiscal year begins July 1st. E. E. E. º E. É E. | E. | * EIDIEEE IL-ID- IDI IEL lºll Jºll —IDII ID-1 £4. KEOSA UQUA COOR BOOK IDH id-tº- IDII IDII IIII IDII IDI- EIDIE I | | | ſº r l E. É Organizations Meeting in the Masonic Hall E. É r- Keosauqua Lodge No. 10, A, F, and A. M. | B. M. Manning, W. M. El - W. O. Bostock, S. W. E. M. F. Kinsey, J. W. º, R. B. Rowley, Secretary E. - Regular meeting first Monday in each month D. - | Chapter Royal Arch Masons, No. 23 E. - W. O. Bostock, High Priest É H. A. Burnett, King l James H. Wilson, Scribe D. | R. B. Rowley, Recorder | E. Regular meeting first Friday in each month É - El Chanan Commandery, No. 28 É H. E. Blackledge, E. C. J. H. Maltbie, Gen. g | R. R. McBeth, C. G. E. W. M. Walker, E. P. - R. B. Rowley, Recorder | - Regular meeting first Tuesday after the first Monday in º- E. each month Lynds Chapter No. 27, Order Easten Star E. | Josiephine Sherman, W. M. # Isabelle Strickling, A. M. Mary Fellows, Secretary E. Regular meeting last Wednesday before full moon, E. | || º É | - E. JE Elºiſ |E|| ºrdſ: E]E1. IEII IDID Iºlſ E]E]E KEOSA UQUA COOR BOOK 15 [I] DII IDID- IDII IEII IDI IDII IDII EIDID E. E. | American Legion, Keosauqua, Iowa E. E T º Clyde Beer Post, No. 113 # É E. ÉH E. º - - º Regular meeting first Monday of each month H. E. Rees, Post Commander A. F. Kohl, Vice Commander John Jackson, Adjutant Elmer Kennedy, Finance Officer Lee Higdon, Sargeant-at-Arms Don Jamison, Historian Arthur Dorothy, Chaplain James Benning, Atheletic Officer Charles Watkins, Correspondance Officer - The American Legion Auxiliary Adaline Brewster, President - Beulah Shreckengast, Secretary Myra Barnett, Chaplain Rose Elerick, Treasurer Virgil Leroy, Hospital Chairman Florence Huff, Executive Committee Chairman Josiephine Sherman, Historian Regular meeting last Tuesday night of each month at Legion Club Rooms És É i EIDI IDII IDII IDII Ichi IDII |DIEEI 16 KEOSA UQUA COOR BOOK EID it-ºrd- IEID IDID IDII IDut icit HDI | [l] E. |- E. E. É º W. C. Harper Post No. 79 E. 5 Grand Army of the Republic - James A. Fowler, Commander, | William Hartson, Adjutant ſº E. | Regular meeting, first Saturday in each month at 2:30 P.M. |- | E. | | º # W. C. Harper Womans Relief Corps No. 16 E. E. - Mrs. Flora E. Brownlee, President Mrs. Dora Fowler, S. V. P. E. Mrs. Blanche Peters, J. V. P. - # - Mrs. Minnie McIntosh, Secretary - Mrs. Hessie Carroll, Treasurer - Mrs. Mattie Coughlin, Chaplin º - Mrs. Mary Fellows, Conductor | E. Mrs Anna Kennedy, Guard | | Mrs. Myra Barnett Patriotic Instructor D | Mrs. Mable DeHart, Musician |- Mrs. Norma Cochrell # Miss Alice Wright Color Bearers | Mrs. Josephine Cochrell D] Miss Lona Maltbie | - Regular meeting the first and third Tuesday in each month D at the M. W. A. Hall. | # | E. | E. E. | l E. JI IDIE IEII Eicit IEII lºſt Eleiſ Eid-1D- IDID=7 KEOSA UQUA COOR BOOK 1 7 E.E.ÉÉf# E. # E. E. Boy Scout Local Counsel, J. A. Maltbie, H. E. Blackledge H=G=E=E=E=E=E=E=E. Boy Scouts of America, Troop No. 1 of Keosauqua Iowa James M. Hedges, Scout Master Ora Watkins, Assistant Scout Master Richard Blackledge, Scribe Patrol Leaders, viz Beaver Patrol, George Elerick Eagle Patrol, Marion Parker Bull Moose Patrol, Don Regur Regular meeting first and third Fridays of each month. Camp for 1922, Ottumwa, Iowa, July 23 to 30. º and J. A. Brown. Camp Fire Girls, No. 30046 Mrs. Edith Hedges, Guardian Io Sloan Therme, Assistant Guardian Barbara. Therme, Secretary Madeline Manning, Treasurer Regular meeting first and third Monday in each month. Keosauqua Iowa E ÉÉ É H EIDID IDID IDII IDID E]EIDEEED]E] 1S REOSA UQUA COOR BOOK EIGIEEEEEEEEEEEEEEI HHE.ÉE.E.E.F.E E. E. Organizations Meeting in I. O. O. F. Hall Keosauqua Lodge No. 3, I. O. O. F. Regular meeting every Saturday night, April to Septem- ber, 7.30, October to March, 8:00. All visiting Odd Fellows are cordially invited to attend the meetings. Guy Gray, N. G. G. W. Gilchrist, V. G. F. A. Pearson, Secretary Keosauqua Encampment, No. 20 I.O.O.F. Regular meeting the first and third Tuesdays. April to September, 7:30. October to March, 8:00 O. L. Burkett, Chief Patriarch C. F. Henry, Scribe -- Keosauqua Rebekah Lodge, No. 340 I. O. O. F. Regular meetings second and fourth Friday of each month. April to October, 8:00, October to April 7:30 Visitors cordially welcomed. Established February 1896. Mrs Hattie Munson, N. G. Mrs. Mary Jemison, V. G. Mrs. Elsie Campbell, Secretary | E.E.E.ÉE. # É icit IL-1 Priºſ IDIL- IEji EEI Iºlſ KEOSA UQUA COOK BOOK 19 E. E. E. E. E. Keosauqua Commercial Club “To make a better town and Community” The type of accomplishments is illustrated by the following The support of summer concerts for the community. The improvement of home grounds. The elimination of unsightly and unsanitary buildings. The securing of a public park for the town. Help extended to those interested in improved trade conditions. Arthur J. Secor, President J. Henry Strickling, Vice President E. C. Cox, Secretary D. R. Therme, Treasurer Regular meeting second Wednesday in each month. Keosauqua Lacey State Park A conservation area of 1300 acres around the Horse Shoe Bend of the Des Moines River, open FREE to the Public. An automobile driveway thru it, affords opportunity to view some interesting phenomena of Natures' handiwork. Tables and benches are supplied, swings for the children, deep shade and quiet make it a desirable camping place. H. E. Rees, Custodian J. Henry Strickling H. E. Blackledge Local Park Board S. W. Manning Keosauqua, Iowa IEII IDID- IETE E]EII IEII IDII IEII IDE E.ÉE. É E. E EE E E É Fieli JEII IDE IDID IIII IEII IDI IEE 20 KEOSA UQUA COOR BOOK -IL-III IDID IL-III IDTI EIDII IDII IDI II-II [l] | E. L- ANDERSON'S RIVERSIDE PARK E. E. –ºf SS- E. A recreation park along the Des Moines River, where # boating and bathing facilities are furnished. A motor E. boat makes trips upon request. - D] T - Tables, swings, seats and good drinking water makes this i a very pleasant place for camping parties. - D | A minimum fee is charged for the use of this park. 5 | Entrance to park on State road two miles north of E. Keosauqua. Iowa. | 5 - - L D. É T Strand Cl lene D É - The Temple of Silent Art i 5 Headquarters for Service and Good, Clean Pictures ſ - “[IlBIll OF SERDICE" E. º Feature Pictures Educational Programs In |- Feature Programs Our Theatre every week. i Comedies - E. News Reels Our Prices are Right Located next to Let's Get Acquainted. E. The Home Bakery | E. R. G. KECKLER, Mgr. | E. D | E. II EEE -II-II ºldſ E]EII ILII EIDID lºll ID]E. KEOSA UQUA COOK BOOK 21 EIDII IDID- IDII IDII IDII IDIſ IDII IDE Tomato Soup Olive Wilson Heat to the boiling point one quart tomatoes (cooked) from which the seeds have been removed by pressing through a sieve. Add one teaspoonful of soda, let boil a few minutes, then add salt and pepper to suit taste and a generous lump of butter. Heat three pints of sweet milk in a double boiler, add just before serving, do not let boil after adding milk. A little chopped onion fried in butter and added to the soup is a great improvement Cream Of Tomato Soup Mrs. Holly Day Half can tomatoes, two teaspoons sugar, fourth teaspoon soda, one quart milk, one slice onion, four taplespoons flour, one teaspoon salt eighth teaspoon pepper, third cup butter, Scald milk with onion, re- move onion, and thicken milk with flour, dilute with cold water until thin enough to pour; cook twenty minutes, stirring constantly at first cook tomatoes with sugar fifteen minutes, add soda and rub thru a sieve, Combine mixtures and turn in a bureen, over butter, salt and pepper. Cream Of Celery Soup From “Diet For The Sick” Half cup celery, cup boiling water, salt and pepper, tablespoon butter, tablespoon flour, cup rich milk, slice onion. Blend carefully. Asparagus Soup From “Diet For The Sick” One half bundle asparagus, two cups milk, tablespoon butter, one and one half tablespoons flour, salt and pepper. Blend carefully. tº: EIDII IL-II EIDID- IDI IDII E]ED IELD- IEE 22 KEOSA UQUA COOR BOOK | E. Our Stock is complete. We can make anything you want. Prices Right. Satisfaction Guaranteed. | H | P. E. CHANNEL Handles Wear-U-Well Shoes at # Factory Prices | SAVES ALL MIDDLEMEN'S PROFITS REPAIRS, HARNESS, SHOES, - AUTO CURTAINS, ETC. E. Dealer in | Harness, Saddles, Whips, Robes, Blankets # E.É#Éi É KEOSAUQUA, IOWA É * | - # The Home of | Ice Cream – Confectioneru, All Kinds of Soft Drinks | HOT A[ll] COLD Lll[] Obi ES CIGARS Aſll) TOBACCO | L. ll)EISSGERBER Uln1Oſl PHONE, 194 É Keosauqua - loupa KEOSA UQUA COOK BOOK 23 EIDID IDID- IDII IDI IDI IDI IDI IDE MEATS, POULTRY, GAME Beef Loaf Mrs. J. M. Overman To one pound beefsteak chopped, add one egg, half cup bread crumbs half cup milk, teaspoon salt, bake in buttered pan. Shepherd Pie Mrs. Walter Fickey Take cold beef or any cold meat, season with pepper and salt, half onion cut fine and rich gravy, put in a baking dish, cover with mashed potatoes, brown in oven. Roast Turkey With Oyster Dressing Mrs. Frank Elliot Dress and prepare turkey as usual, sprinkle inside with salt and pep- per, make dressing with bread crumbs or crackers. Moisten the bread with oyster liquor then mix in dressing, salt and pepper. Stuff body to make plump, lay in roasting pan with water enough to keep plenty of moisture while cooking, let cook well done, baste occasionally to make brown evenly. I find this a simple and delightful way to cook a turkey. Chicken Croquette Amy Lazenby Boil the chicken until tender, then chop fine. To one chicken add half cup cracker crumbs and season with salt, pepper and chopped pars- ſey. Mix with the prepared chicken broth or butter. Make in cro- quettes and fry. Victimized Chops Nellie Cooper Trim all fat from a loin chop, cut very thick, lay it between two very thin chops like a sandwich. Broil until the outside chops are burned, the inner chop will be done and exceedingly juicy. Serve on a hot plate, º EIDID EIL-II FIDI IDIt ILII IDI It][ JElſ- 24 KEOSA UQUA COOR BOOK IDII ID-IL- IEII IIII IDIE IDII IDII IDID | L/ º | | of the strongest financial institutions in Van Buren County. E] It has a paid up Capital Stock of Twenty-Seven Thousand Eight Hundred Dollars. It is under conservative management and stands ready at all times to meet the wants of its customers, whether large or small. We have over Fifteen Hundred satisfied depositors and would be pleased to add you among our new ones, assuring you we are in a position to take care of your business and handle it satisfactorily at all times. If you do not carry an account with us now, why not start one and let us prove to you our ability in handling your business. Call in and let us talk this matter over with you. We take care of your valuable papers without charge. D1 D -IL-IL IEE EIL1- EIGſ EIGII IEII -IDIDI | | | - –T H E – | - | E. | | Keosauqua State Bank || | OF HEOSA UQUA, HOW A | ÉiiÉÉ# E. | KEOSAUQUA COOK BOOK =IEEEEEEEI id-li ILII IEEEE Pigs In Blankets Mrs. Edgar Buckles Use wafer sliced bacon, take fine fat, oysters, dry them, lay one on each piece of bacon, roll up and skewer with a couple of wooden tooth picks. Lay in rows in dripping pan. Bake 15 minutes, add a little water and milk to the gravy after removing pigs, thicken with a little corn starch wet in milk. Saratoga potatoes go nicely with them. Fried Oysters Mrs. M. E. Spencer Take oysters from their own liquor on to a napkin and dry off, then make a tablespoon of lard or beef fat hot, in a thick-bottomed frying pan, add to it half teaspoon salt, dip each oyster in flour, or crackers rolled fine, until it will take up no more then put in the pan, hold over the fire until one side is brown, turn with fork, five minutes will fry them after put in pan. Oysters may be fried in butter but not so good After drying they may be dipped in beaten egg before rolled in flour if one likes. Pickled Fish Mrs. J. Shames Clean and wash fish thoroughly. Cut in pieces and salt. Let stand a few hours. Put in a kettle, cover with water and boil until done Take kettle from fire, but let the fish remain in the liquor until cool then remove from kettle with spoon and place in stone jar. Take enough vinegar to cover fish, put in spices, (mixed pickling spices) and heat thoroughly, cool and pour over fish. Beef Steak Roast Mrs. Walter Fickey Take nice round steak, pound well, then spread with butter, season with salt and pepper, then spread with nice dressing (same as made for chicken) roll close, tie with strings, then put in roaster and roast in a hot oven. - Quail Pie Mrs. Walter Fickey After quails have been cleaned, salt and pepper them and stuff with bread crumbs or oyster dressing and stew a few minutes keeping them well covered. Cover a baking dish with rich puff paste, put in your birds, sprinkle in some minced parsley and hard boiled egg, cut up fine, also flakes of butter rolled in flour, add the gravy in which the birds were stewed, cover with rich paste and bake in moderate oven about one hour, a little lemon juice to this pie is an addition. tº-IDII IDII ºld.II IDII EIDI IDIſ Ital Eicle: KEOSA UQUA COOK BOOK ÉÉH É 5 E. E. E. IDII IDII IDIt IDII IDII IDII IDII IDII L. S. Houdeshelts' Greetings –ºf SS- Back of the beating hammer By which the steel is wrought Back in the work-shops' clamor The seeker may find the thot. The thot that is ever master Of Iron, Gas, and Steel, That rise above disaster And trample it under heel. Then know all you good people Round about our town If your binders broke up or your auto broke down, When every thing's fixed that's been on a tear Just take it to Houdeshelt and get it repaired. It may be your motor, a break, or a wheel, Transmission or frame, or any old thing, A top or a body, a cushion or tire, Houdeshelt will mend them and fill them with hot air. Others may fret and tinker or labor with lusty blows, But back of them all stands the thinker The man of experience who knows. For into each plow, or auto, each piece and part and whole Must go the brains of labor, that gives his work a soul. EliE.É ÉE.#E.HE. H I IDIt EIEE ºicſ EEII Hall IcII EIDII KEOSA UQUA COOR BOOK 27 EIDII IDID- IDI IDII IDI IDII IDI - IDID= Stuffed Steak Mrs. Aaron Brown A good loin steak, one or one and a half inch thick, then make a dressing of bread crumbs, salt, pepper, sage or onion and butter, lay on steak and roll up and tie and bake in oven 40 minutes, baste often and slice. Roast Opossum and Sweet Potatoes Tena Johnson Dress opossum as a pig by scraping or skinning. Par-boil about 2 minutes, remove, trim off the surplus fat, salt and pepper well. Fill with oyster dressing, lay sweet potatoes around and cover them with the liquor from the kettle. Let roast about four hours. Roast Pork Mrs. Edwin Manning Take rib roast, break to fold over Fill space with fine bread crumbs melted butter, sage, pepper, salt and onions and a very liftile moisture. Fold rib over, salt and pepper and bake to a finish. An oyster dressing can be used instead of the above. Noodles Mrs. J. W. McIntosh Two eggs, two eggshells full of water, one teaspoon baking powder a little salt and flour enough to mix as stiff as you can roll, Roll thin and spread on table to dry for one and a half or two hours. Then roll and slice thin, Drop in boiling broth and cook 20 minutes. Do not lift lid while cooking. Pork Dumplings Mrs. Aaron Brown Make a dough as for pies only not so short, roll out long and fourth inch thick, then take two and one half pounds of fresh pork ham, cut on food chopper, salt very heavy and pepper, use sage or onion, then spread on the dough. rol! up, pinch the ends together and wet a cloth in hot water, sprinkle flour on it, roll the roll of dough in it and tie the ends together round and lay in a pot in hot water and keep boiling steady for two and a half hours. º IDII IL-II ºldſ IDI IDIt IDI IDII EEE 3S ATEOSA UQUA COOR BOOK =IBIEEEEEEEEEEEEEEE E É E] D][ You will agree with us, regardless of how critical you may be, that our MONUMENTS are of magnificent beauty, besides being of the highest grade MARBLE and GRANITE quarried. Ordering the monument now of this establishment means securing the FINEST WORK and MARBLE or GRANITE – and the lowest price obtainable on such work—and, having the monument erected in the near future. FAIRFIELD GRANITE WORKS L. E. Whitney | EIGII IºII IDII IDID IDII -IDII IL-ID -I E | H KEOSA UQUA COOR BOOK 29 - - =geleſ-Eleelera-EB=E=FF Beef Loaf - Mrs Roger Kittle Chop fine three pounds of lean beef with one of salt pork, add small cupful of cracker crumbs, half cup milk, three beaten eggs, salt and pepper to taste. Mix well, form into a loaf, if too soft add a little flour to hold it together; over this pour half pint water and half cup butter melted together; bake one hour, set aside to cool. Roast Turkey - Mrs. Roger Kittle Take bread crumbs to the amount of one loaf or according to the size of your turkey, to this add half cup butter, rub these together until thoroughly mixed, season with salt, pepper and sage and iſ liked a very little onion: add just enough cold water to hold together the bread crumbs, as too much makes a soggy dressing. After stuffing place turkey in pan breast down: the white meat, usually so dry and tasteless, will be juicy and delicious; one hour before it is done the breast is turned up and browned. Salmon Souffle Mary E. Martin Three eggs, one pint milk, one can salmon, picked to pieces, one tablespoon flour, half teaspoon salt. Scald the milk in a double boiler, beat eggs very light and add first to the hot milk, then add the flour butter and salt, after they have been creamed well Place the salmon in a baking dish and pour the filling over it. Bake or steam twenty or thirty minutes; serve hot. - - Chicken Jelly Mrs. Sarah Walker Take an old hen and boil until fowl falls from bone; take out all gristle fat and bones, place in wet mold a little butter, salt and pepper to taste, half ounce of gelatine when dissolved. Liquor must be seasoned pretty high for chicken absorbs. French Birds Mrs. A. L. Heminger - Mrs. Lucia Therme Take two pounds of round steak, cut thin, cut in pieces about 4 inches long by 3 inches wide, cut an onion in small pieces and lay on meat, also small strip of dry salt pork or bacon; salt and pepper each piece and roll up and tie with coarse thread; put in iron pot with a little butter and º IDII IDII EIDII IDII IDI IDIEEE EIGIE 30 KEOSA UQUA COOR BOOK ==EEEEEE hºrt Eºiſ-Gi-FIDI GO TO # McCRARY LUMBER CO., DOUDS, IOWA É For Building Material We Handle Lumber, Shingles, Cement, Lime 5 Hollow Building Tile, Drain Tile, - *- Common Building Brick |In fact everything you could expect to find in a E. first class Lumber Yard. We do a Cash Business and our prices are # Reasonable. - CALL AND SEE US | C. R. McCRARY, Manager H |I - E. -. | H. E. DUCKWORTH | |- # Hardware, Tools, Cutlery, |Heating Stoves, and Oil Stoves | E. #“O. V. B.” --- Our Very Best, is the very best # |- I # KEOSA UQUA, IO WA | E] |- Idiº IDICED-II —! KEOSA UQUA COOR BOOK 31 -IDI-III-II IDII EIDII EDID IDII -ºid IEIC sprinkle well with flour: set on slow fire and cover. Let it boil until all the juice boils out and browns, stirring to keep from burning; when brown put in a pint of water, let cook one hour. If gravy is not thick enough add more flour. Serve altogether in deep dish. Baked Noodles Mrs. Florence Blackledge One egg, half egg shell of water, little salt. Flour to stiffen, roll thin and cut in strips about half inch wide. Boil in salt water five or ten minutes, drain and let stand in cold water a few minutes. Take a pint of milk and flour and cook to the consistency of cream. Take a pan, butter it, put in alternately layer of noodles and grated cheese. Pour over all the thickened cream, put in small lumps of butter and salt a little. Bake one hour. Good served with the birds. Roast Duck - Mrs. Flora Brownlee Pick the duck dry, then roll in towel dipped in hot water and let lay 15 minutes, keeping the towel covered and hot. Then take and rub duck very hard with coarse dry towel, clean and put in roaster, salt and pepper and some hot water on it. Baste very often so as not to roast too brown. Roast from two to three hours owing to size. Veal Loaf Mrs, Flora Brownlee Take 4 pounds chopped beef, one half pound chopped salt pork, four eggs, one half cup bread crumbs, teaspoon salt, half teaspoon pepper. Mix well, put in bread pan, spread butter on top and bake three hours. Excellent hot, or cold. Roast Quail With Oyster Dressing Mrs. Flora Brownlee Pick your birds then cut down back and clean and wash good, then rub them with salt and pepper to season. Fill with oysters and bread crumbs for dressing, close back by stitches or tooth picks, brush over with melted butter and roll in flour, then put in hot, buttered in hot oven. Add a cup of boiling water and baste very often. When done thicken gravy in pan and serve hot. Or one can be served on a square of toast moistened in the gravy. Bake from one to one and a half hours. DIL IDII IDII IDII IEII IIII IDII IDE IDID= 32 KEOSA UQUA COOR BOOK EIGIEEE id-il id-li IDII il-li IDIE IL-II - T | E | D | | MALTBE, BEER & WRIGHT i E. | - General Merchandise - i É - | T = KEOSAUQUA, IOWA E. T F | É - STATE LINE DEMOCRAT 5 |Only Democratic Newspaper Published In | Van Buren County - É # FIFTY-SECOND YEAR OF PUBLICATION --- - E. I E. Owner, Mrs. Clara Smith Estate E. - Manager and Publisher. Geo. W. Neafie *- D l T KEOSAUQUA, IOWA É 5 I | El ºld- IDIC IDID EIDII IDII IEEEMEIEEEE KEOSA UQUA COOK BOOK 33 EIGIEIDID IDID -ID-II EDI IDI -1EII IDIt Roast Mutton Mrs. Flora Brownlee Take a piece of mutton, remove any bones, leaving a place for bread dressing, remove all the pink skin from outside then season with salt and pepper and season bread crumbs with salt, pepper, sage and melted butter and milk, place in baking pan in a moderately hot oven. The meat should be frequently basted with the meat liquor in the pan, Roast from two to three hours. Dumplings Mary E. Martin Half a cup milk, one egg, two heaping teaspoons baking powder, mix in enough flour to make a stiff batter. Do not remove the meat from the broth, drop the dumplings in on top, cook twenty minutes over a moderate fire. Do not remove the lid until they are ready to serve, as that will make them fall. Meat Roll Mrs. Margaret Brown Two pounds chopped meat, one cup cracker crumbs, two eggs well beaten, one teaspoon salt and butter melted, cover with crumbs, bits of butter on top, bake one hour. Swiss Roast Mrs. David Williams Take from two to three pounds of round steak, cut about three inches thick. Pound three-fourths cup of flour into it, also pepper and salt to taste. Have some lard hot in baking pan, sear the roast thoroly and then pour over it a cup of tomatoes and an onion sliced thin Cover with the balance of the cup of flour and about a quart of hot water. Bake from an hour and half to two hours. EIGIDIEE IDII IEE IDID ELL IDII IDI ID, 34 KEOSA UQUA COOK BOOK | | WILSON BARBAN STORE “The Home of Bargains” EIGEEEEEEEEEEEEEEEEEE | | GENERAL MERCHAN DISE || E. 3. | We Carry Everything KEOSAUQUA, IOWA |The place where Bargains are sold When you get quality goods, i remember where you bought them. i - KEOSAUQUA, IO WA | | DETERs cashistor. E . EHuº-nºlº->iciº-lºſ ID-L Iºnic- LII KEOSA UQUA COOR BOOK 35 EIDIEEIDIEIGII IL-II EDII IEleaneleifat SALAIDS AND PICKLES SN, ſº *2% N Bean Salad lona Shipley Two cans beans chopped fine, 1 teacup cucumber pickles, 1 head of celery, 1 small onion. Mix all together and pour over the following dressing: Mix 1 tablespoon flour in just enough vinegar to moisten it, beat the yolks of two eggs, two teaspoons sugar, 1 teaspoon prepared mustard small lump butter, add to this a pint of weak vinegar, let come to boil, cool and pour over salad, Mixed Pickles Mrs. Carrie Shipley One gallon green chopped tomatoes, 1 gallon roasting ears, one half gallon mangoes, 1 gallon chopped cucumbers, 1 gallon pickles, one half gallon onions, 3 cups sugar to gallon of spices and vinegar. Green Tomato Pickles Ione Snyder Chop fine one gallon cabbage, one gallon green tomatoes, one quart onions, two or three green pepper pods. Sprinkle salt over the toma- toes only for an hour, drain off the water then put with other chopped pickles, to this add four tablespoons of ground mustard, two tablespoons powdered ginger, one tablespoon of mace, tablespoon whole cloves, tablespoon bark cinnamon, three pounds of sugar, ounce of celery seed. Mix all well, cover with good vinegar and boil slowly until done. Corn Relish Mrs. Gorman Mrs. Edgar Buckles Ten cups of corn (cut from cob) ten cups cabbage, chopped fine, half gallon vinegar, three tablespoons salt, three cups sugar, four table- spoons white mustard seed, two tablespoons celery seed. Mix thoroly, cook half hour. EIDI EHDII IDII |cºlſ IDII IDID. IDID EIDII ID 36 KEOSAUQUA COOR BOOK HOTEL NMANNING H H SPECIAL SUNDAY DINNER Phone 8 KEOSAUQUA, IOWA i THE KEOSAUQUA REPUBLICAN Keosauqua, Iowa É ROWLEY & LANDIS, Proprietors Established in 1855 PLAIN AND FANCY JOB PRINTING Official Paper of the County Ecº-IEEEEEEEI IEEE IDII E]EEſº KEOSA UQUA COOK BOOK 37 EIGIEEEIGIEIDIEIGII IDIE-1Dic IDIE English Walnut Salad Mrs. Harold Wilson Willa Perkins Dickison Two cups of nuts, half ºup celery chopped fine, mixed with white dressing. Half cup water, half cup vinegar, two tablespoons flour and two of mustard mixed, two tablespoons sugar, teaspoon salt, half tea- spoon white pepper. When cooked add a little cream to thin. Potato Salad Mrs. H. S. Beer Mrs. J. W. Moody Mrs H. E. White Boil a half dozen large potatoes and when nearly cold chop fine, two raw onions chopped, salt, pepper to taste, three hard boiled eggs cut fine. Dressing, half cup vinegar, heaping teaspoon flour, three table, spoons sugar, lump butter, one egg, cook slow to a smooth cream. Add cream if desired. Mangoe Pickles Jessie McGaffey Remove the seed from the mangoe peppers and soak in salt water over night. Chop cabbage real fine and add salt and white mustard seed to taste. Mix thoroly and fill mangoes. Pack in jar and pour cold vinegar over them. Tomato Chowder Ellen Rinabarger Jennie Kinsey One half bushel green tomatoes, three medium sized cabbage, 6 green peppers, 4 onions minced fine, 1 teacup mustard, 2 teaspoons cinnamon, 1 pint grated horse radish, 6 cups brown sugar. Chop tomatoes fine mix with one cup salt, let set over night. Drain well, cook slightly in weak vinegar, drain again. Add cabbage chopped fine and other ingre- dients. Cover well with cold vinegar. Only the best vinegar should be used. The onions may be left out if not pleasant to the taste of the family. Cream Dressing for Cabbage Salad Mrs. H. E. White Two tablespoons whipped cream, two tablespoons sugar, four table- spoons vinegar. Beat well and pour over cabbage previously cut fine and seasoned with salt and pepper. EIDID- IDII IDII IEID IDI Idle Ic][ IIII ldſ 38 A EOSA UQUA COOK BOOK EEHGHGIUHEIGI What Acme Minerals do for Sows and Pigs | Acme Minerals fed from birth to maturity fight the free intestinal worms suc-| cessfully. - Acme Minerals are made; according to the formula || worked out by the Iowa; Experimental Station. Write for Free Formula and our Low Prices, H. A. BURNETT Furniture and Undertaking EMBALMER AND FUNERAL DIRECTOR GRAPHS, PIANOS, PAINT and GLASS Agent for Kemble's Flowers and Plants Farmers Phone 131 - Union Phone 45 RUGS, SEWING MACHINES, PHONO- KEOSAUQUA, IOWA El Egº-IGIEEE IDID-ID: Eliº D.C.E.D.II IDII º KEOSA UQUA COOK BOOK 39 EIDIEDII IEEIGIE-MEEIGIE idºli EIGII Chicago Hot Mrs. John Johnson Three dozen ripe tomatoes chopped fine, one dozen onions chopped fine, one head cabbage chopped fine, one pint chopped celery, one cup horse radish, half cup salt, scant tablespoon cayenne pepper, pint green peppers ground, two thirds cup white mustard seed, cup brown sugar, glass mixed spices, quart of good cider vinegar. Do now cook. Salad Nellie DeHart Two cups celery, one cup nut meats, two cups apple chopped. Use the following dressing: yolks of four eggs, half cup of vinegar, salt Cook until smooth; after removing from the stove add teaspoon of but- ter. If too thick thin with sweet eream. - - Pea Salad - BeSS Overman One can of peas, drain off liquor and wash well, two sacks peanuts halved, chop five or six pickles, serve with mayonnaise. Adriondack Salad Mrs Chas. L. Smith Can peas, three tablespoons onions, four tablespoons cheese, four tablespoons sweet pickles, salt and paprika, mayonnaise salad dressing. Cut onions, cheese and pickles in small pieces, Serve very cold with meat dinner. - Salmon Salad Mrs. Walter Beer One can salmon, 3 or 4 boiled potatoes cut in dice, 5 or 6 pickles cut in small pieces. Mix thoroughly with the following dressing. Beat two eggs, add between and 1 cup vinegar, tablespoon sugar, salt to taste, cook until it thickens, add tablespoon of sweet cream. Hard boiled eggs may be sliced on top of salad if desired. Chili Sance Mrs. C. A. Cornell Mrs. J. W. Moody Six quarts peeled ripe tomatoes, 2 teacups vinegar, two scant teacups sugar, salt to taste, 4 large onions chopped, mixed spices, pinch cayenne pepper. Cook down one third. Good. =IEEEEEEEEEEEEEEEEE 40 KEOSA UQUA COOK BOOK E-F#DD-Iº-I-II- loupa ll)esleuan | College Mt. Pleasant, loupa "The [ſlother of ll)estern Colleges" Degree Courses offered in fifteen Majors, |ncluding ---------- Eic-E É s Home Economics and Agriculture Catalogues furnished upon request | The finest Gymnasium and Swimming Fool in lowa U. S. S M TH, Fh. B., D. D. Fresident É G. c É Farmers Mutual Telephone | Companu KEOS, All QuA, IOll)A É E. E. Smith, President Ed Duffleld. Dice President M. l. Burkett, Secretaru and Treasurer R. M. Dorothu, Manager Egº-HGIEEE IDII ID'ſ lººd- Ilºil- IDID-º KEOSAUQUA cook Book 41 EIDIEEE IDII IDII IDI IDI ide icit Chicken Salad With Almonds Nellie Montgomery One pint chopped chicken meat, three tablespoons olive oil, table- spoon lemon juice, cup chopped celery, cup blanched almonds, fourth cup olives, mix thoroughly; moisten well with mayonnaise dressing. Press in small cups, turn out on lettuce leaves, garnish with celery, olives and almonds, The almonds must be roasted after blanching. Waldorf Salad Margaret Edith Smith One cup chopped apple, half cup of celery or cabbage chopped fine, ten cents worth of English walnuts. Dressing. In four tablespoons of boiling vinegar, pour in two well beaten eggs, stir until thick; remove from stove and add teaspoon of butter, two teaspoons sugar, a little salt, when cold thin with cream and pour over salad. Cheese Salad Nellie Montgomery Six hard boiled eggs, one half pound cream cheese chopped fine. Moisten well with mayonnaise dressing. Serve on lettuce leaves. Bean Salad Willa Perkins. Dickison One cup beans soaked over night. Pour off water, put enough wat- er on them to boil until done. When cool add an onion about the size of English walnut chopped fine and moisten with mayonnaise dressing seasoned rather highly with salt, pepper, cayenne and mustard. Mayonnaise Dressing Mrs. Wash Regur Nellie Montgomery Half cup vinegar, half cup sugar, fourth cup butter, yolk one egg, fourth teaspoon of mustard, two tablespoons of flour. Boil unti smooth, when cool thin with sweet cream. Mixed Pickles Mrs. J. W. McIntosh Two gallons green tomatoes chopped fine and sprinkled with salt over night, two gallon watermellon rinds in fairly strong salt water over night, two gallons ripe cucumbers treated as watermellon rinds two gallons cabbage chopped fine, Do not chop mellon rinds and cu- cumbers very fine. Put all together and cook 2 hours in vinegar sweet- ened to taste and one tablespoon mixed spices to each gallon of pickle Club House Salad Mrs. H. B. Sloan Half box macaroni, cooked, salt to taste. Mix with two small stuff. ed olives, one dozen sweet pickles, three hard boiled eggs, a little cel- ery, mix with a good salad dressing all chopped together. =IEEEEEEEEEEEEEEEEE #2 KEOSA UQUA COOR BOOK EEEſºft-HEEIGHERGEHGREGIDEEEENGREE º # Ottumwa, Ia. Floris, Ia. | - Keosauqua, Ia. Lucerne, Mo. |Tisdale LumberCo. i O. D. TISDALE, President É LUMBER, CEMENT, PLASTER, | | SASH, DOORS, E MOULDINGS, PA I N TS É E. and everything in an up-to-date Lumber Yard E. C. COX, Manager i KEOSAUQUA, IOWA L E. | Ekºjº-Engº-ºº-ºº::=IGIE IED Iºlc. IDII IDI - KEOSAUQUA COOR BOOK EIGIEDIEEEDIEEEEE-IGIEEE VEG ETABLES SJ, ſº *27 N Baked Cold Mashed Potatoes Mrs. Anna Stephenson Take cold mashed potatoes add one egg and one cup of milk to beat up thick, a piece of melted butter, mix and bake brown. Baked Corn Mrs. C. R. McCrary Cover the bottom of a pudding dish with corn, then a layer of crack- ers, add salt, pepper and butter; when the dish is full of alternate lay- ers of corn and crackers, pour in a pint of cream or milk and bake slowly. Canned Corn Mrs. David CIemens Cut young tender sweet corn from cob. To twelve cups of corn, add half cup of fine salt and one cup of sugar. Pack the corn in a porce- lain lined kettle with layers of the salt and sugar mixed. Stand for two hours, leave the liquor that has formed on it, put the kettle on the stove and cook until the corn is tender. Seal immediately in air tight jars. Corn Oysters - Pearl Brewster Two eggs; one cup corn, one large tablespoon floor, salt and pepper. Fry in butter. Cut off the tip ends of the grains and scrape the rest; using the scraped for the oysters. Feed the tips to the chickens. Filled Potatoes Mrs. Emma Rowley Select 12 nice large potatoes, wash and peel, scrape out the center of each (the long way.) Put a large spoon of butter in a frying pan, cut a large onion fine and fry a nice brown, Half a loaf white bread soaked in milk, three eggs, pepper and salt to suit taste, pour the onion into the bread; mix well and fill each potato, and put potatoes in a roaster With a roast of heef and serve hot. EIDIE IDII - IDI IDID IDI Ilºilº IDI EIGEIDI £4 KEOSA UQUA COOK BOOK EEEſº-IRIEIGHEHEicºchelºlcº-GEIEEEEE | - - - 5 | Rigsby Motor Co. # Dodge Brothers Motor Cars United States Tires Keosauqua, - Iowa E. M. C. o. - ARE EEST - RE-BUILDING A SPECIALTY | º g º E. Your Patronage Solicited l Satisfaction Guaranteed E. | KEOSAUQUA BATTERY CO. i LA MONTE WILLIAMS, Prop. KEOSAUQUA, IOWA *—a . FIEEEEEEEpº KEOSAUQUA COOK BOOK Eº-IDIE-ITIEIDIEIGIEEEIGIE-Eleleje. Scalloped Potatoes Mrs. Bessie Forbes Peel and slice thin eight medium sized potatoes. Place half of these in a basin well greased with lard or butter; over this sprinkle salt and pepper to taste and about four lumps of butter size of a plum, over this place the rest of the potatoes and add salt, pepper and butter, (same as before); over this pour a pint of cream, the thicker the better. Put in hot oven and in one hour it will be done. If cream is not very rich add more butter. This is good cold. Spanish Rice Mrs. Robert E. Sloan Two tablespoons butter in which are two good sized white onions, minced and cooked, but not brown. Look over one cup of rice and put in dry and soak until swelled nicely, add one cup of cold water and let cook until tender. Last of all add half can tomatoes, one teaspoon, scant, of chili or cayenne pepper, season with salt. Homemade Hominy - Mrs. Seward Fellows One gallon shelled corn, half gallon wood ashes tied in a cloth sack drop in with the corn, cover with water, boil until hull will slip from corn, Wash thru several waters, then replace over fire and boil chang- ing the water to remove the taste of lye, Succotash Mrs Sarah Thomas One pint of dry lima beans soaked over night in cold water. Boil in a covered stew pan until tender, about two hours, remove cover and let boil until nearly dry, then add contents of a can of corn. Season to taste with salt, pepper and butter, cup of rich milk, Serve hot. GEIGIrºr-IDETIriſt-IDIEEEDIEEEDIE 46 KEOSA UQUA COOK BOOK Eºuſehºld= idºri HDi CEID iſ - in-a-nº- | El | HOME BAKERY AND CONFECTIONERY | REAL LOAF BREAD iBaked Clean-Wrapped Clean-Sold Clean |- É #See Us for Prices On Ice Cream, Ices and Sherbetſ Telephone Union 94 WE STRIVE TO PLEASE H. D. BARNETT, Proprietor E. KEOSAUQUA, IOWA Wholesale and Retail Dealer In EGGS, POULTRY AND CREAM - | i É º Your Patronage Solicited T. L. PARISH É Keosauqua, - Iowa EEEEE ºr- IEII ldſ IEE- IGIC IDII KEOSA UQUA COOK BOOK £7 EEIGIEEII idºli idºli ºil-in IEE-IDIEEE BREAD and ROLLS SJ, ſº *27. Nº Light Rolls Mrs. G. W. Davidson Two eggs, one cup sugar, one cup butter, half cup yeast, one pint sweet milk. Rub butter in flour, make a sponge and stir all together, let stand over night, then mix stiff, let rise, roll out, cut with biscuit cutter and shape, then let rise again and bake. Brown Bread Mrs. Will Davidson Mrs. George Prall One cup rye flour, one cup corn meal, one cup molasses, one and one half pints sour milk, one teaspoon soda, one teaspoon salt, one egg, two cups white flour. Graham Gems - Mrs. J. W. Moody One tablespoon molasses, (or half cup sugar) one egg, one cup sour milk, one teaspoon soda, salt, graham flour, to mix soft. Bread Mrs. J. J. Wilson Pare and boil until soft two medium sized potatoes. Scald with the potato water one large spoonful of flour and add the potatoes, mashed finely. When cool enough add a cake of good dry yeast that has been well soaked in warm water, let this stand from noon until night in a warm place to rise. Then add to this a good tablespoon of salt and a pint and one half or two pints of warm water and flour to make a stiff batter, beat well, ( I sometimes add to this a little sugar, ) let stand in a warm place until morning. It is a good plan to stir this well occas- ionally, when it is getting light and foamy. In the morning add a pint of warm water and knead to a stiff dough, don’t be afraid to knead well and a long-time, adding all the flour the dough will take, let stand until light and knead well again, let rise again and divide into loaves, kneading well again. When the loaves are light enough, bake in a moderate oven from one hour to one hour and five minutes. This makes six loaves. º Ele-IDII IDIſ IIII IDII IDID EIDIſ IDE IDE 48 KEOSA UQUA COOA BOOK E-Esſºenºleslºe-eleſſeſſellº, * 3. º º § D T Eºs - - 5 per de R. F. 5 a v E R = oppon rurº 1 r^r ſº T's easy to carelessly push a greenback over a trinket counter or through aticket window; or to slip an over-generous tip to the waiter after a too-costly, meal. Such money methods easily gºw become habit; a habit that never builds anything. Cultivate the habit that makes it easy to tººl push a greenback or two through the teller's wicket, or to slip a coin the HHA size of atip into a safe place until ºil banking time. Then you | will build a robust bank balance that will help you shout"I’M READY"when oppor. tunity beckons pº you to come along. S.W. Manning, Cashier, J. A. Brown Ass’t Cashier Mamming's Bank | KEOSAUQUA, IOWA EBlº-IgEEEEEEEEE=ldeigle=º KEOSAU (QUA COOK BOOK ==EEEEEEEEEEEEEEEE Mother's Biscuits Mrs. Dr. Sherman One and one half quarts of flour, sift into it four level teaspoons of Royal baking powder, mix well one teaspoon salt, one large tablespoon of lard: mix lard into flour until fine, then add enough sweet milk to mix and roll soft, Light Rolls - Louie Matheson Two cups milk or half water, two heaping tablespoons of butter, two tablespoons sugar, fourth cake yeast and a little salt. Put butter and sugar in milk and scald, let cool. cinnamon Rolls Mary Minnich One quart of sponge as for bread, one egg, sugar to taste, cinnamon, lard size of walnut, flour to stiffen as for bread. Let it rise, roll out thin, spread with butter, sprinkle thick with sugar and cinnamon, roll up and cut, put in pan to raise until light and bake in a hot oven one hour. Muffins Mrs. S. E., Irish One and one half cups of flour, two teaspoons of baking powder half cup sugar, half teaspoon salt, one egg, one cup of milk, two tea- spoons of melted butter. Mix in order written, bake in gem pans. Mrs. Walker’s Nut Loaf Mrs. J. C. Calhoun Three cups of graham flour, half cup white flour, cup sugar, cup nuts, chopped rather fine, two cups sweet milk, three teaspoons baking powder, large pinch salt, bake one hour in a slow oven. Cinnamon Buns Mrs. A. Patten When sponge has risen sufficiently to knead, take from it about one quart of the mixture. Work into it three well beaten eggs, sugar to taste, three-fourths cup butter. The dough should be very soft when set to rise. Let stand until it has doubled the original bulk. Spread upon the board, roll out about two inches thick Have ready this mix- ture: Three-fourths cup butter, three teaspoonfuls cinnamon, three fourths pound of sugar, all rubbed to a paste. Spread this upon the dough, roll up as you would for a jelly roll, take hold of the ends of the roll and stretch full length of the board, cut in slices an inch and a half thick, lay in buttered pans, not to close to interfere with the ris- ing, about three quarters of an hour, then bake. GID-Liciºid-in-Ilºil Icit EIDIEEEDIE 50 KEOSA UQUA COOR BOOK SHEROD BROTHERS’ GARAGE Dealers In Overland, Chevrolet, and Willis- Knight Automobiles We sell the Lee Puncture Proof Tires STANDARD OIL SERVICE STATION In Connection Storage Batteries Calls Answered Day or Night. Both Telephones : KEOSAUQUA, IOWA - - THE OVERMAN GROCERY “Where Quality Counts" Agent For SCHOUTIN'S BREAD SELL NATIONAL BISCUIT CO. CARES Keosauqua, Iowa Both Phones | KEOSA UQUA COOK BOOK Eui-ºº-ºº-ul-IEEEEEºle-lºite Buns Mrs. G. H. Craig One pint of light bread dough, one pint of warm water, three table- spoons of sugar, one-fourth cup of lard and butter mixed, flour to make stiff dough; let rise until light, mould out and bake in a hot oven when very light. Egg Biscuit Mrs. Joe Cheney One egg, a piece of butter the size of a walnut, a pinch of salt, one tablespoon sugar, beaten well together. Beat in two cups of light bread sponge. Add flour as you would for any light biscuit, work and set aside to rise. When double its bulk, work again and roll and cut with a biscuit cutter Roll each biscuit in melted butter and let rise about an hour or until very light bake twenty minutes. Light Bread Mrs. Ann Fray Into 2 pints of warm water, not too warm, stir one pint of yeast, let rise over night in warm place. In the morning warm flour, add to this cup sugar, one tablespoon lard, one of salt; mix stiff, let rise again and bake one hour. Boston Brown Bread Mrs. John Johnson Two cups graham, one cup cornmeal, one cup of molasses, one-half cup lard, one cup raisins, one teaspoon salt, one cup sour milk, one teaspoon soda; steam 24 hours. Rusks Mrs. Sarah Walker One pint new milk, quart of flour, scald milk; let cool: teacup sugar, teacup home-made yeast, stir all together. Let set until morning. Beat in two eggs: one cup lard, another cup sugar, mix stiff, let rise again. Then make in long roll, brush with milk and sugar, bake. - El-Elº-IGIEEEEEEEEEEEEE 52 KEOSA UQUA COOR BOOK ºil- Cºll-ºil-ºil- ºcºtº-ºntºº-ºº: PALACE CAFE Meals and Short Orders Ice Cream Specialty RICE & ANDERSON KEOSAUQUA, IOWA E. - - - - - | Holmes Hardware PAINTS OILS WARNISHES - Everything in Hardware º KEOSA UQUA, IOWA MINNICH & STOTSBERY - SHEET METAL WORKERS Rexall Drug Store | J. C. STRICKLING Repairing a Specialty E. - Proprietor EEEEEEEEEEEEEEEEEEEE Estimates Furnished Satisfaction Guaranteed E. - KEOSAUQUA, IOWA Pro RM CAC 13 When You Make Cake “Cake Secrets,” an author- ilative booklet by Janet McKenzie Hill, gladly sent for ten cents. Illustrated. Nothing gives such wonderful results in home made cake as Swans Down Cake Flour! Try it in any good recipe. You can have lighter, whiter, finer, better cake—pie crust—pastry, just as you long to have it. ºpown º ANSDOWN º #Fo Swans Down costs only a few cents CAkº 0 U DY || each making, and yet it saves all the - N ! costly waste of cake disappointments. Swans Down has been the grocers' choice for 25 years. IGLEHEART BROTHERS Evansville, Indiana Established 1856 Also manufacturers of Swans Down Wheat Bran, Nature's Laxative Food. SWANS DOWN Prepared (Not Self-Rising) CAKE FLOUR Preferred by Housewives for 25 years * Mant - - - -- -- --- - . º---- --- *º- - ºratºr anothers - --- - - - - - --- --- --- - - so in on tºy 1N Packac Eºs - FOR SALE BY ANY GOOD GROCER Try This Cake Recipe DELICIOUS SWANS DOWN CAKE Jº cupful butter, or substitute 3 teaspoonfuls baking powder 1 cupful sugar A teaspoonful salt % cupful milk 1 teaspoonful vanilla 2 cupfuls SWANS DOWN CAKE FLOUR 3 egg whites Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add baking powder and salt and sift three times. Add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla extract. Fold in the stiffly beaten egg whites and bake in a loaf or two layers in a moderate oven. Ice as desired. Before attempting to make any cakes in this book, read this article. It may prevent a cake failure, thereby saving the waste of ingredients. These are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. SELECTING INGREDIENTS A good cake cannot be made with poor ingredients. For the best results choose only the purest materials obtainable. Cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more delicate flour. This flour is Swans Down Cake Flour, soft, white and velvety, made especially for cake and pastry making. Swans Down costs but a few cents more per cake and yet it insures against disappointment and costly cake failures. Lighter, whiter, finer, better cakes if you use Swans Down. MEASURING All ingredients called for in any good recipe must be accurately mixed and all measurements should be level. This is necessary in order to obtain the same results in each baking. The standard one-half pint measuring cup should be used and the recipe followed exactly. CAREFUL MIXING It is necessary in successful cake making that all ingredients be perfectly measured and utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile. Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and so on alternately until all the flour and milk is used. Beat the batter, never - - - stirring, after each addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should next be folded in very carefully if recipe calls for same. Work quickly, but carefully, in mixing your cake. CORRECT OVEN HEAT The heat of oven for cake making i of very | great importance. There are some general guides for temperature which may be profitably observed. All thin layer, small cakes and cookies require a hot oven (350–400° F.) Thick layer and cakes baked in a loaf require a moderate oven (325-375°F) while sponge cakes and angel cakes require a slow oven (250–300°F.) Fruit cakes require even a slower ºr oven (200–250°F.) --~~ --- The helpful hints above are taken from “Cake Secrets," an authoritative booklet on cake making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome to a copy full of original recipes, directions, illustrations—for 10c sent to Igleheart Brothers, Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake Flour. If you cannot get it, write us. Use it in your cake and pastry making. Always use Swans Down Cake Flour in all cake recipes given in this book and elsewhere. It insures lighter, whiter, finer cake. KEOSA UQUA COOR BOOK 53 --> EEEI. Idid -III FIDIDIED IDE CA KES AND FILLINGS Skyº *27. TN Black Chocolate Cake - Mrs J. A. Maltbie Half cake chocolate, one cup of sugar, half cup milk, one egg, two teaspoons of vanilla. Mix this together, cook thick, let it get cold be- fore putting into cake. For the cake use one-half cup of butter, one- half cup milk, two cups flour, one cup sugar, three eggs beaten sep- arately, two teaspoons of Royal Baking Powder; put whites of eggs in last. Silver Cake Mrs. E. Winslow Three scant cups of sugar, whites five eggs, two-thirds cup butter, one cup milk, three cups flour, lemon flavoring, three teaspoons baking powder, Bake in loaf one hour. Coffee Cake Mrs. C. P. Whitney Two cups of sugar, one cup each of butter molasses and strong coffee two eggs, beaten light, flve tea-cups flour sifted with two teaspoons Royal baking powder, one pound seeded raisins and currants, one tea- spoon each of cloves, cinnamon, allspice and nutmeg. Garamel Cake - Mrs. Lettie Devin Eight eggs, two cups white sugar, four cups flour, one cup butter, one and one-half cups sweet milk, one teaspoon lemon, two teaspoons baking powder, Cream the butter and sugar, beat eggs to a stiff froth. Icing. Three cups brown sugar, one-half cup sweet milk, one table spoon of butter: boil until thick, spread between layers. Cake Mrs. Addie Brewster One and one-half cups sugar, one cup milk, two-thirds cnp butter, whites of five eggs, two teaspoons baking powder, one teaspoon extract. EEEEEEEE IDI Iciſ IGH CIDI Icic Icic- 54 KEOSAUQUA COOK BOOK EIGII -L-L EEh IL-ID- in-l IEEEiºli FIDE- * … . Do You Like Choice Pork? If so You like Hampshire Meat Buy The Best, Raise The Best. We Specialize in Pure Bred Hampshire Hogs. Wickfield Farms. F. F. SILVER, Prop' CANTRIL, IOW.A. Visitors Welcome at all Times ame=tapage=E=G=G=G=E=" KEGSA UQUA COOK BOOK EIGIEEI -IDI IDII id-ni IL-II -idºli IEE Spice Cake Miss M. Daughrity One and one-half cups sugar, one-half cup butter, two cups raisins. one teaspoon cinnamon, one teaspoon cloves, two teaspoons baking powder, two teacups of flour. Mix and bake in loaf, Devil's Food Cake Mrs. Grace Kinsey Two cups of sugar, three-fourths cup butter, one square of choco- late, two cups of flour, half cup cold water, half cup hot water, three eggs beaten separately, two teaspoons Royal baking powder. Cream sugar and butter, add yolks, also half cup cold water, add chocolate after in half cup of boiling water, add flour, baking powder and whites of eggs. Filling. One pint brown sugar, half cup sweet cream or milk, one teaspoon butter. Boil until waxy. Chocolate Cake Lulu Smith Two eggs, two cups sugar, two cups flour, one cup sour cream, one teaspoon soda, two squares of chocolate. Cream sugar and eggs, add cream then flour, melt chocolate and stir into batter. Dissolve soda in a little water or milk and stir up good. Bake in layers or loaf. Frost with any white frosting. Mahogany Cake Mrs. Sloan Maxwell One and one half cups of granulated sugar, one half large cup butter three eggs, one teaspoon extract, three cups flour, one teaspoon of soda dissolved in half cup of sweet milk. One half cup of chocolate cooked in half cup of sweet milk, set aside to cool while making rest of cake. - Cream Cake - Mrs. C. R. McCrary One cup of sugar, small half cup butter, two eggs, one half cup of sweet milk, one and one half cups flour, one heaping teaspoou Royal baking powder. Devils Food Cake Mrs. John Martin Grate one fourth cake chocolate in a bowl and add half cup boiling water and one teaspoon soda. Mix and let stand while making the rest of the cake, Two cups brown sugar, half cup butter, three eggs. Cream all together and add one cup sour (clabber) milk, three cups flour and one teaspoon baking powder, add chocolate. Filling. Two cups brown sugar, one third cup of sweet milk, butter size of an egg EEEEEEEEEEEEEEEEEE 56 KEOSA UQUA COOR BOOK Fººgießen-he ich IEEEEEEEEEEEEEE ºxaz THE UNIVER S.A. L. C.A. R. i| # Authorized Sales and Service E. E. Trucks and Tractors. Also Genuine Ford Parts in stock at all times. E. - Batteries Rebuilt and Recharged Acetylene Welding and Brazing General Repairing Harbridge Motor Co. KEOSAUQUA, IOWA Give Us a Trial | | A complete line of Ford Cars, 5 # É | “Buy a Ford and spend the difference | asgºesignergiejºielſaertieſ-le=ºeº KEOSA UQUA COOR BOOK 57 EIDIEDIſ IDII IDI IDIſ IDIE-udiciclº- Jam Cake Daisy Haney Six eggs, yolks and whites beaten separately, two cups sugar, four big cups flour, one cup butter, one cup sour cream, one teaspoon Royal baking powder, two teaspoons soda (or one cup sweet cream, two tea- spoons baking powder, one teaspoon soda, sour cream preferred.) one cup jam and one cup jelly melted together, then cooled, one teaspoon cloves, one tablespoon each of all other spices desired, one tablespoon coffee, one tablespoon chocolate. Bake in layers. Filling. Three fourths cup sugar, half cup butter, three fourths pint sweet cream, one tablespoon corn starch or two tablespoons flour, one egg well beaten Mix well and boil until thick. Angel Food Cake Bertha Fellows One glass sugar, sifted six times, teaspoon cream of tartar sifted with glass flour six times, whites of eleven eggs beaten until they will stand alone; fold in sugar, then flour, and bake 40 minutes in slow oven. Hash Cake Mrs. Emma Rowley Two cups sugar, two cups butter, three teaspoons of baking powder one cup of seedless raisins, one cup of nut meats chopped, vanilla. Bake in loaves and frost with boiled icing. Fancy Sugar Cake Mrs. George Long Two pounds of sugar, one pound of butter, eight eggs, one pint of sweet milk, lemon extract. Rub butter and sugar well, a few eggs at a time, two ounces of Heartshorn powder dissolved in the sweet milk, then put in the flour, make a thin dough, roll out, cut in small cakes and bake in a hot oven. Dried Apple Fruit Cake Mrs. Emma Rowley Soak three cups of dried apples over night in cold water, enough to swell them, chop them in the morning and put on three and one-half cups of molasses and stew them until almost soft, and one cup of nice seedless raisins, stewed a few minutes. When cold add three-fourths of a pound of chopped walnuts, three cups of flour, one cup of butter, three eggs, one teaspoon of soda, also spices to suit taste This make two good sized pans. º IDII IDI IDID Educiduſ IDIſ EIDID IDE 58 KEOSA UQUA COOK BOOK IL-1 IL-II- IDh IL-II IL-L- IDE ill-il- - ill-il- - | Andrew R. Beggs AUCTIONEER KEOSAUQUA, IOWA E. Live Stock Sales a Specialty Satisfaction Guaranteed—Phone for Dates Phone my residence or the Democrat Office for Dates É GO-GAS AND FAULTLESS MOTOR OILS are Refined, with the Motorists, satisfaction and Pleasure View in Mind. E. É On that Basis you get more Power, Smoothest running and a Saving on Fuel and Repair Bills Hawkeye Oil Co., Delaware # HIGDON, Local Manager, Keosauqua, Ia. : # Pember's Shoe Store Good Shoes Sure Fit. If You Have Shoes to Repair Bring Them to Us Bºeºſºleleſſ IDII IDI IEIDE id: IEEE 4 KEOSA UQUA COOK BOOK Edicº-EILII IGID IDII IDID IDII - EID IEE Nut Filling for Layer Cake Mrs. J. W. McIntosh One cup sugar, one cup cream, one cup hickory nuts chopped fine. Boil all together until thick enough to spread. Have the cake cold. Tea Cake Mrs. E. Winslow One cup sugar, two eggs, one tablespoon butter, half cup milk, Va.- nilla flavoring, one teaspoon Royal baking powder. Dried Apple Cake Mrs Ola Rowley Two cups of dried apples, soaked over night. In the morning boil in one cup of molasses (chop apples fine), two cups of brown sugar, two eggs, one cup sour milk, teaspoon soda, two teaspoons each of cinnamon nutmeg, cloves, and lemon extract, three cups of flour, one cup of TalSlimS. Marshmallow Cake Mrs. John Johnson Half cup of butter, one and one half cups sugar, two and one-half cups pastry flour, half cup milk, two teaspoons of Royal baking pow- der, five eggs, one teaspoon vanilla. Marshmallow paste: three- fourths cup sugar, one-fourth cup of milk, two tablespoons water, half teaspoon vanilla, one- fourth pound marshmallow Spread the paste between layers and on the top marshmallows cut in halves. Birthday Cake Mrs. Holly Day One-half cup butter, one and one-fourth cups brown sugar, yolks two eggs, two-thirds cup sweet mil", two and one-fourth cups flour, two teaspoons baking powder, one teaspoon lemon extract, one teaspoon vanilla, two tablespoons water, half cup of raisins seeded and cut in pieces, half cup walnut meats cut fine, one third Cup currants. Whites of two eggs added last. Bake in slow oven one and one-quarter hours, Cover with white frosting. Burned Sugar Cake - Mrs. Joe Regur, Jr. Part one. Half cup of butter, yolks two eggs, one and one-half of cup of sugar,(light brown). Cream sugar and butter together, add the yolks of the eggs. Nexu add one cup of cold water, two cups of flour, add three teaspoons of the burned sugar and one teaspoon of vanilla and and the half cup of flour which has two teaspoons Royal baking º IDI IDII HDD IEID IDII -IDID EDID EIDIE 60 KEOSA UQUA COOK BOOK FAIRFIELD, IOWA Try Trading There For Every Garment Ladies Wear Fairfield’s One H ill -- . Big Store Invites | º you to spend some º Time Here in Sys- tematic Shopping | by making close Comparison in Ouality — Style — Prices You Will Be Welcome agºengeleaelele—Iſaeimaelele BG=5% KEOSA UQUA COOK BOOK 61 EIDIEDI. EDID IDIſ IDI IDI -IDEDIC powder in it. Last of all add the whites of two eggs beaten stiff. Part two. One-half cup of sugar, and when brown sufficiently add half cup of boiling water and boil down to a syrup. You can put any kind of icing you want, only flavor with the burned sugar. Nut Cake Mrs. Harold Wilson One and one-half cups of sugar, half cup butter, one cup sweet milk, whites of five eggs, well beaten, three cups of flour. Beat well, then add two teaspoons of Royal baking powder and one cup of nut meats. White Cake Mrs. Allen Van Auken Cream one-half cup butter with one and one-half cups of sugar, add one cup of milk, two and one-half cups of flour, two teaspoons of Royal baking powder, beaten whites of five eggs, fourth teaspoon of almond extract and half teaspoon of orange extract. This cake should be delicate and fine grained, this can be accomplished only by thoroughly beating before the whites are added, the whites folded in quickly, and the cake baked in a moderate oven. Caramel Cake Mrs. Lettie Devin Mrs. G. W. Davidson Two-thirds cup butter, two cups sugar, three cups flour, one scan cup of milk, whites of seven eggs, three teaspoons Royal baking powder: Filling: One-half cup butter, one cup milk, two cups sugar. Cook and test, then flavor. Beat until stiff. White Cake Mrs. J. A. Maltbie Two cups sugar, half cup butter, one cup sweet milk, two and one- half cups flour, two teaspoons Royal baking powder, whites four tggs, teaspoon lemon and one of vanilla. Fruit Cake Mrs. Margaret Brown Oue cup of butter, three cups sugar, six eggs, five cups flour, one cup sweet milk, three teaspoons Royal baking powder, two pounds each of raisins and currants, half pound citron, spices. EEEEEE IDID -IDIt EDID IEEEEEE 62 KEOSA UQUA COOK BOOK EEI ill-il- ILºrd id-ni I-II IEEEEEEEE- | El A. E. JEM ISON Contractor and Builder E. Estimates and Plans Furnished É FARMERS’ TELEPHONE No. 21 # REOSAUQUA - IOW A H - º | A. A. BONNER GEORGE E. B.ONNER E. A. A. BONNER & SON E. Reosauqua, Iowa |- El m | l)ealers In # | Dort and Velie Automobiles | É # Also Used Cars of different makes for sale - We assure Courteous Treatment to all. º º - Farmers' and Union Phones | *E=EEEEEEEEEEEEEEEEEEEEE . KEOSA UQUA COOR BOOK 63 EEEEEEEEEEEEE-IEEEE Ginger Cake Mrs. J. A. Maltbie Anna Glover One cup of sugar, half cup butter, one teaspoon ginger, cinnamon and cloves, two teaspoons soda in one cup boiling water, two and three fourths cups of fiour. Two eggs added last Raisins or nuts make it better. A Delicious Cake Mrs. J, Roland Sherman One and one-half cups sugar, two-thirds cup butter, work these to gether until they form a cream, add whites of five eggs, beaten stiff, then add half cup cornstarch, dissolved in a little milk: now two thirds cup of milk. Two teaspoons baking powder in flour. Flavor with va- nilla. Any kind of filling. - Fruit Cake - Mrs. W. J. Dooly One cup of butter, two cups brown sugar, one cup strong coffee, one cup sorghum molasses, four and a half cups flour, four eggs, two tea- spoons of soda, one teaspoon each of cinnamon and cloves, one pound each of raisins and currants, fourth pound of citron, cup hickory nuts if desired. This recipe fills a gallon pan. ºut-lºcutic-in- IEII IDII IDIſ IDII IEE KEOSA UQUA COOK BOOK Dr. IDID ºit HDID II-IL- Idºll UNION TELEPHONE COMPANY CONTINUAL SERVICE Bell Telephone Connection Office Over the Post Office KEOSAUQUA, - IOWA º D BLACKLEDGE & BLACKLEDGE Real Estate and Financial Brokers Agents Wanted SEND FOR LIST OF I.O.W.A LAND BUY-SELL–TRADE KEOSAUQUA, IOWA | E. E *G=EEEEEEEEEEEEEEEEEEEEE KEOSA UQUA COOK BOOK -Dº-EDI EIDID IDII IDI IDI -udit IEE PLES AND TARTS SJ, ſº *27 N Lemon Pie Bessie Forbes Mrs. E. F. Pittman Mrs. R. E. Sloan Grated rind and juice of one lemon, yolks of four eggs, two cups sugar, two cups boiling water, four tablespoons corn starch, lump butter. Cook on top of stove, Use whites of eggs for frosting. Summer Mince Pie Mrs. J. W. Harwood Pour one cup of boiling water over one cup of pulverized crackers. When cool, add two well beaten eggs, half cup melted butter, one cup raisins, half cup vinegar, two cups sugar, one teaspoon cinnamon, half teaspoon cloves. Bake with two crusts in a slow oven until mixture thickens. Green Tomato Pie Mrs J. W. Harwood Into lower crust slice two or three medium sized tomatoes very thin, cover with one cup sugar, one and a half spoonful of flour, two spoonsful of strong vinegar, one teaspoon cinnamon and a generous lump of butter. Put on upper crust and bake in a slow oven. Pie Plant Jam Mrs. Walter Fickey Seven pounds of pie plant, cook until a mush. Put hardly any water on, the juice is enough One has to stir to keep it from burn- ing. Then put in six pounds of light brown sugar and the juice of two lemons. Cook 20 minutes. Have one pound of almond nut meats chopped fine, then add the rinds of the lemons and cook 15 minutes longer. E.I IDID IDI FIDIII IDI IDID IDI It iſ EIDID 66 KEOSA UQUA COOR BOOK -Li- IL-IL- Dr. Lºlº IEE Litº Eit IEE- Vinegar Pie Sadie Rinabarger y One cup each of hot water, sugar and vinegar, when nearly boiling add two well beaten eggs, two tablespoons of cornstarch and a piece of butter the size of an egg. Cook this mixture until it thickens and flavor with lemon if desired. Have crust baked and cooled, Baked Apple Dumplings Olive Wilson Make a soft baking powder biscuit dough. For six dumplings peel eight medium sized apples and chop, not too fine. Roll out enough dough for one, roll thin as for cookies, place apples on dough and sprin- kle with tablespoon sugar, fold dough over apples and place in deep baking pan. Make a dip of two pints of milk, one pint of warm water, one cup sugar, half cup butter, flavor to taste with vanilla, Pour over pumplings and bake in moderate oven from half to three-fourths of an hour. Pumpkin Pie Mrs. Bert Jennison One and one-half cups sugar, one and one-half pints of milk, one pint pumpkin, teaspoon of ginger, two teaspoons cinnamon, two eggs. Enough for two pies. Walnut Ple Mrs. W. J. Dooly Use yolks of two eggs, two-thirds cup of sugar, half cup of flour two-thirds cup of walnut meats broken, and one pint of milk. Mix eggs, flour and sugar thoroughly and stir into milk. When it boils add nut meats. Bake crust, pour mixture in and place in oven fifteen min- utes; make meringue of the whites of the eggs. Cream Puffs Mrs. Will Davidson Mrs. Lulu Smith One cup hot water, scant cup butter. Let boil and add slowly cup flour, stir rapidly until smooth. Add four eggs, break eggs and beat in one at a time. Drop by spoonfuls on buttered pan and bake about forty minutes. Serve with a cream filling. Cream filling: One pint milk, half cup sugar, two eggs, one tablespoon corn starch, boil, let cool and add to cream puffs before serving. ºt-I-II -IL-II EIGIE IEII IEL Eudelejerºſiº KEOSA UQUA COOR BOOK EIDID -- IDII IDI IDII IDII IEID-1DDDID - Apple Tart Pie Mrs. G. W. Davidson Pare four good sized apples into quarters, rounded side up in pastry half cup sugar over apples, teaspoon butter, two tablespoons flour, three tablespoons sugar with a little milk, cream to a thin batter, pour over apples and bake in a moderate oven. Cream Pie - Mrs. Margaret Brown Half teacup sugar, tablespoon flour, add one teacup good cream. Beat the white of one egg. Bake with bottom crust, grate nutmeg on top. Lemon Pie Mrs. Octavia Strickling Rind of one lemon and juice, five tablespoons sugar, two heaping tablespoons flour, yolks of two eggs, pint of boiling water: Cook and pour into baked crust and brown beaten whites of two eggs on top. Chocolate Pie Mrs Grace Kinsey Mrs. G. D. Umphrey Mrs. Bert Jemison Cook together one cup sugar, cup milk, three tablespoons chocolate dissolved in one third cup hot water, two tablespoons flour, yolks of two eggs, butter size of an egg. Whites of eggs for frosting. Let cool before putting into baked crust. This makes two pies. Frost top. Tart. Shells Mrs. George Prall Cup lard, three tablespoons water or milk, four tablespoons white sugar, white of one egg, three cups flour, pinch salt. L)ate Pie Mary De Hart Seed and stone the dates and cook until soft in sweet milk, Remove from the stove, press through a colander, add tablespoon butter, and the beaten yolks of two eggs, saving the whites for frosting. Bake with single crust. This makes one pie. =|ºlſ=Jºelelejemejeiſelm EEEEEE 6S KEOSA UQUA COOR BOOK - ill-In Il- HDºn -L-L- Hºl IDIL. -ºil-it- IDIDE Buttermilk Pie Mrs. J. C. Brownlee Cup sour buttermilk, cup raisins, one egg, half teaspoon nutmeg, half teaspoon cinnamon, three fourths cup sugar. Bake between two crusts Mince Meat Mrs. Sarah Thomas Two pounds beef, one pound suet, five pounds apples, two pounds each of raisins and currants, two and a half pounds brown sugar, two table- spoons cinnamon, one tablespoon each of cloves, allspice, salt and nut- meg, quart of boiled eider, pint of sorghum molasses, Mix and cook until apples are soft. ºf EEI IDI -IDIL IEID IEEEEEEEEEE KEOSA UQUA COOK BOOK 69 EIGIEEEEEEEEEEEE-IgEIGIE DIET FOR THE SICPS BY Evangeline Sherman Rinney, R, N. We desire to give due credit to our text-book “Practical Dietetics” by Alida Frances Pattee, as well as our own practical experience in hospital feeding. From National Christian Hospital and White Sanitarium, BREAD The steamed brown bread recipes given elsewhere in this book are most healthful for invalids. In preparing them in hospital practice however, the graham and meal are most carefully sifted in order to make smooth, soft texture. EGGS Steamed Eggs Butter the egg shirrer, or a small sauce plate and pour in the eggs Salt, place in steamer over boiling water and cook until white is firm. Cooked in this manner, the white is tender and light and can be eaten by invalids. Poached or Dropped Eggs Toast a square or round piece of bread and four toast points, put on hot plate and garnish with a sprig of parsley: Have a shallow pan two-thirds full of boiling salted water, allowing one teaspoon salt to one pint water. Put a slightly buttered muffin ring on a buttered skimmer in the water. Break an egg into the ring. The water should cover the egg. When there is a film on top and the white is firm care- fully take up skimmer, remove ring loosen egg with knife and place on the toast; salt slightly. The toast may be buttered if desired. =lelſ–JEEagle/EEEEEEEEEE-lº 70 KEOSA UQUA COOR BOOK EEEEEEEEEEEEEEEEEEE Eggs Poached in Milk One egg, salt, one and a half teaspoons butter, half cup thin cream, two tablespoons grated cheese. Melt, butter in top of double boiler, add cream and when hot drop in carefully the egg. Cook until white is nearly firm, add salt and sprinkle with cheese. Serve on toast Cheese may be omitted. Cuddled Eggs. One egg, one saltspoon salt, half ºup milk, speck of pepper: one tea- spoon butter. Beat egg in top of double boiler until light, add milk and rest of ingredients and stir over boiling water until it thickens: allow it to stand a few minutes without stirring, to set. Serve on toast or hot rice, VEG ETABLES Riced Potatoes Add salt and pepper to boiled potatoes and rub them through a heated potato ricer, or squash strainer into the hot dish the are to be served in. Serve immediately, or pour a little milk over the top and brown in oven. - Baked Potatoes Select potatoes of uniform size, not very large, wash and scrub thoroughly, cut off a small piece at each end in order that the steam may escape. Bake in hot oven from forty-five to fifty minutes. When baked break open slightly that steam may escape, and serve on folded napkin. Creamed Potatoes One cup sliced or cubed potatoes, fourth cup milk, half tablespoon butter, fourth teaspoon salt, finely chopped parsley, speck white pepper, Heat the milk, put the potatoes in and cook until they have nearly ab- sorbed the milk. Add butter, and seasoning, cook five minutes longer. Add parsley and serve hot. }{=IEEEE| Elºiſ IEEEEEEEEEEIG KEOSA UQUA COOK BOOK EIGIEIDII EILII IDI IDII IEE-DEEE whips AND souf FLEs Strawberry Whip One cup of fresh strawberries, whites two eggs, one-third cup pow- dered sugar, Wash and hull the strawberries and mash slightly Beat whites of eggs until stiff, add sugar and berries, beat until very stiff using a broad bowl and a wire egg beater, beating with a long, steady stroke. Pile lightly on a glass and serve with white or sponge cake. Omelet Souffle Yolk one egg, three tablespoons powdered sugar, two tablespoons lemon juice, speck salt, whites of two eggs, strawberry or fruit jam, To the well beaten yolk add the sugar, salt, lemon juice and rind. Beat the white to the stuffest possible froth, then cut and fold into the yolks Have ready a small baking dish, buttered and spread with a layer of the fruit, pour the omelet over it and bake in a moderate-oven fifteen or twenty minutes. Test as for baked custard. Serve at once. Do not use lemon rind if it interferes medicinally. Peach Meringue One cup yellow peaches, sugar to taste, yolk of one egg, bread crumbs white of egg, one tablespoon powdered sugar. Stew peaches in very little water, sweeten to taste and stir in the well beaten yolk. Butter a pudding dish and cover bottom with bread crumbs, put in the peaches and bake fifteen minutes. Cover with meringue made of white of egg and powdered sugar. Brown slightly in the oven. Serve cold DRINKS FOR SICK Grape Water Four tablespoons grape jelly, half cup boiling water, half cup cold water, lemon juice and sugar. Serve ice cold. This may be varied by using different jelly. =E=E=E=EEEGHEIHEIGHEEE 72 KEOSA UQUA COOK BOOK ºfflic- iº- IDFL EHEL -Hºl. lºcº-hºº-º-º: Lemonade–Hot or Cold One lemon, one cup boiling water, two tablespoons sugar, half lemon thin sliced. Wash and wipe lemon, cut a very thin slice from middle. Squeeze juice into a bowl keeping back the seeds, add sugar and boiling water; cover and put on ice to cool, Strain and pour into a glass or sherbet cup. Cut half the slice of lemon into two pieces and use as garnish in glasses, or a few berries, or slice of orange may be used. Pineapple Lemon Half cup grated pineapple, juice one lemon, two tablespoons Sugar, half cup boiling water, one cup ice cold water. Mix pineapple, lemon juice and add sugar, then boiling water; cool, add ice cold water, strain and serve. Canned pineapple may be used. Coffee One tablespoon of ground coffee with pint cup boiling water for each person. For every five persons add one heaping tablespoonful of coffee additional. Let boil five minutes and remove and serve at once. Milk Punch Two tablespoons of brandy, a little sugar and a gill of hot water; add a gill of milk and a little nutmeg. ALBUMINOUS DRINKS Egg and Wine One egg, half cup cold water, sugar, wineglass sherry, nutmeg. Beat the egg, heat the water and wine together, not boiling, pour on the egg stirring constantly, Flavor with sugar and nutmeg. Albuminized Orange White one egg, one-half to one tablespoon sherry, sugar. Beat the white stiff, add slowly while beating the wine and sugar. Egg Lemonade One egg, two tablespoons sugar, two tablespoons lemon juice, one cup ful cold water. Beat the egg thoroughly, add the sugar and lemon juice, pour in gradually one water, stirring until smooth. Strain and Serve ºf EEI EDI -]Cl, EEI IEEEEEEEEEE KEOSA UQUA COOR BOOK 73 EEEEEEEEEEEEEE-IEEEE Malted Milk and Raw Egg One tablespoonful malted milk, one tablespoon crushed fruit, one egg, twenty drops acid phosphate, one tablespoon crushed ice, three-fourths cup ice water. Mix the malted milk powder, crushed fruit and whole egg and beat five minutes. Add the phosphate and crushed ice, blend thoroughly, Strain, add ice water and a grating of nutmeg. Malted Milk and Currant Jell One tablespoon malted milk, fourth cup of boiling water, one table- spoon currant Jelly, three-fourths cup cold water, cracked ice. Mix malted milk with a little of the boiling water to make a smooth pasue. add the jelly, stir well, add the cold water, add ice. Strain and serve. Eggnog One egg, speck of salt, one tablespoon sugar, two-thirds cup of milk, one and a half tablespoons of wine or one tablespoon brandy. The taste of the above may be changed by using nutmeg, chocolate pine- apple, orange juice etc. - Beef Eggnog One egg, speck salt, one tablespoon sugar, half cup hot beef broth, one tablespoon brandy, Omit sugar and brandy if preferred. Egg and Brandy Three eggs, four tablespoons cold water, nutmeg, four tablespoons brandy, sugar. Beat eggs, add cold water, brandy and sweeten to taste. Give a tablespoonful at a time. STARCHY DRINIXS Rice Water Two tablespoons rice, pint cold water, salt, milk; Clean rice, put on in cold water, cook until rice is tender, Strain and dilute with boiling water or hot milk to desired consistency. Season with salt. Sugar may be added if desired. Cinnamon, if allowed may be cooked with it. Oatmeal Water Half cup of fine oatmeal, one quart water, (use sterile water boiled and cooled,) add oatmeal and suand in warm place well covered for one and a half hours. Strain, season and cool. Used for dyspeptics. Elºiſ-EEEEEEEEEEEEEEEEE 74 KEOSA UQUA COOK BOOK Bºsleleſſelſ-HEEEEEEEEEEEE The blending of soups is the most particular part, hence a general rule for blending: (1) Prepare vegetables, cook and strain. (2) Fre, pare cream sauce; melt butter, add the flour and gradually pour on the scalded milk or water. Cook thoroughly. (3) Blend 1 and 2, season strain and serve immediately. Tomato Soup One cup strained tomatoes, one tablespoon butter, slice onion, two tablespoons flour, one pint water or soup stock, half teaspoon salt, pepper. Blend by general directions. Pea Soup Half can peas, one teaspoon sugar, one cup cold water, salt and pep- per, one cup milk, half slice onion, one tablespoon butter, and table- spoon flour. Remove onion as soon as scalded. Masn the peas, blend by general directions, Beef Juice Select a piece of meat from the upper part of the round. Warm slightly to set free the juices, then squeeze out the juice by means of a press, lemon squeezer, into a warm cup. Salt and serve at once. Scraped Beef Take a good round steak and with a sharp knife scrape the soft meat off the tough, stringy fibers, Season this pulp with salt and pepper (if allowed). Make into small cakes, Iry quickly on nou skillet. Serve on round buttered toast. Raw Beef Sometimes raw beef is prescribed. Prepare as for scraped beef, Cut bread very thin, spread with scraped beef, make sandwich, cut in fancy shape and brown. Beef Tea One pound of lean beef, cut into small pieces, put into a jar without a drop of water, cover tightly and set in a vessel of cold water. Heat gradually to a boil and continue until the meat is like white rags. Season with salt and serve either hot or cold. Eaglº-EEEEEEEREMEDIEEE4 KEOSA UQUA COOK BOOK 75 EEEEEEEEEEEEEEEE-IGIEEE Indian Meal Gruel To make a cupful of gruel, take a tablespoon of Indian meal, wet it with a liftle water; pour on it half a pint of boiling water and let it boil half an hour, Nutmeg, sugar and cream may be added if approved. Veal Broth Stew a small knuckle in about three quarts of water, two ounces of rice, a little salt, a blade of mace, Boil until half of quantity is evapo- rated. Blackberry Cordial One quart of blackberry juice, one pound of granulated sugar, one tablespoon of whole cloves, cinnamon, allspice and a teaspoon of grated nutmeg. Boil all together for 15 minutes and seal while hot. Serve cold when prescribed by a physician. Jellied Eggs Drop an egg in a cup of boiling water, move off the fire to the back lid and let remain three minutes. Four minutes cooks a trifle harder yet soft enough for most invalid use, A Hospital Mayonnaise Dressing One teaspoon mustard, two teaspoons powdered sugar, one teaspoon salt, speck cayenne, yolks of 2 eggs, one and a half cups pure olive or salad oil, two tablespoons vinegar, two tablespoons lemon juice. Mix dry ingredients, add to yolks and mix thoroughly Add a few drops of oil at a time until half cup is used, beating with egg beater. Then add alternately a few drops of vinegar and lemon juice and the remainder of the oil, using care not to lose the stiff consistency. Add to food just before serving. It is fine with lettuce, and all salad plants, also chicken and meat salads. When allowed, such foods act as appetizers. EEEEEEEEEEE|Duejºſeiºſeley 76 KEOSA UQUA COOK BOOK ºeurºenºcerºſecutelºlenc, CONFECTIONS Chocolate Creams Mary de Hart Any amount of sugar and enough water to moisten well. Stir until the sugar is thoroughly dissolved but do not stir after the syrup begins to boil. Boil until it will spin a thread, then take carefully from the fire and cool. Add flavoring and coloring if desired and beat with the hand or a wooden spoon until quite stiff. Mould in any shape you desire, let stand for several hours or over night, and coat with choco- late. Stuffed Dates Mary de Hart Remove the seeds from the dates, fill the cavity with fondant, made as given above, and roll in powdered or granulated sugar as desired. Swirles Nouget Nellie cooper, by kindness of Mrs. James Swirles Two and a half pounds granulated sugar, also one pound granulated sugar. One pint glucose, whites of seven eggs, pint of English walnut meats, and teaspoon vanilla. To the two and a half pounds sugar add glucose, and cover with water and boil until it hardens when dropped into cold water. Cover the one pound of sugar with water and boil as for frosting, pour over the well beaten whites of the eggs beating as for frosting, then pour slowly into the sugar and glucose, stirring all the while, about 15 minutes, or until it begins to harden, then add vanilla and nut meats, and pour into buttered moulds. The sugar and glucose should be boiled about half an honr before the other is started. Alcuma Wm. Miles Cook two pounds sugar and one pint water, and four ounces Silver drippings until it makes a soft ball in cold water. Set off the stove, stir in six ounces nut meats Stir until it thickens a little, then turn out on a buttered plate. amº=EG=E=E=RE="E=E=EE,4 KEOSA UQUA COOK BOOK 7 =E=E=E=E=E=E=E=E= Corn Syrup Fudge - Dora Williams Three cups light brown sugar, three-fourths cup milk, four table- spoons corn syrup, and lump of butter the size of an egg. Boil until it makes a soft ball in water, take from the stove, add vanilla and beat until it begins to harden, then pour into buttered plates and cool. A cupful of nut meats may be added before beating and is an improve ment. Pinocha Eva Sherman Three cups light brown sugar, half cup milk or cream, butter the size of walnut, half cup nut meats half teaspoon soda the last thing. Cook until it will form a soft ball in cold water, and beat until cold Pour out on buttered plates and cut in squares. Chocolate Fudge - Eva Sherman Two and a half cups white sugar, half cup cream, lump of butter the size of a walnut, one square chocolate, vanilla. Cook until a soft ball can be made in cold water, beat until nearly cold, pour in buttered pan and cut in squares. Sea Foam Bess Overman Susie Liming Three cups sugar, a half cup silver drippings or other syrup, three fourths cup boiling water, Cook until hard in water. Pour over the stiffly beaten whites of two eggs, add a cup of nut meats, flavor and beat until cool enough to drop from spoon on oiled paper. Fondant Wm. Miles Two pounds sugar, one and a half teacups water, half teaspoon cream tartar: cook until it makes a soit ball. Stir with an iron spoon until creamy, pour out on a marble slab or large meat platter, cover with folded wet towel and cover with hot, kettle. Let steam until EIGI- IDI IDII III. IDI Elriculºchºnd-IDſ KEOSA UQUA COOK BOOK soft, then knead until perfected. This can be used in many ways Centers for chocolate creams, etc. Some of this can be melted in a rice cooker, or double boiler, in small quantities, pour out in layers, white chocolate, rose color, then slice thru when cool. Cream Candy Mary Day One quart white sugar, one pint boiling water, butter size of an egg. Boil until it hardens in cold water. Pull until white. Hickory Nut Candy Susie Liming One cup hickory nut meats, two cups sugar, butter size of an egg (without salt,) one tablespoon vinegar. Boil, do not stir until it hard- ens when it drops in water. Stir in one teaspoon of soda and beat well, Pour into buttered pans. When cool, pull until white, cut into sticks. flavor as desired before pouring out to cool. PARTY DAINTIES Gelatine Snow Pudding Mrs. Stanley Manning Dissolve 2 tablespoons of gelatine in a little cold water, add boiling water enough to make half pint. Add juice of 1 lemon, 1 cup s gar. Let cool until as thick as syrup. Beat the whites of 4 eggs, add to mix- ture beat until spongy, then mold. Serve with whipped cream. Rhubarb Sherbet Mrs W. C. Cheney Mrs. Addie Duckworth Stew together 2 quarts of rhubarb and three pints water until the frit is reduced to a pulp, strain thru cheese cloth. Return to the fire and add sufficiant sugar to make very sweet. When sugar is dissolved add juice of small lemon and let cool. Freeze, and when partly frozen add white of one egg beaten to stiff froth with two tablespoons sugar. agsage=E=E=fºreme-Ele-la-34 KEOSA UQUA COOK BOOK 7 EIDII EIDI EIDID IDII IEII Idi —nºiſ IDE Prune Pudding Mrs. Carrie Regur One cup prunes cut fine, whites of 4 eggs, 4 tablespoons granulated sugar, add pinch of salt to eggs and beat stiff. Put in sugar, then prunes. Set pudding pan in pan of boiling water and bake 20 minutes. Serve with whipped cream. Peppermint Ice Cream - Maud S. Buckner One pound mint stick candy soaked in quart of cream over night. Add 1 quarts cream and half quart fresh milk. Strain and freeze. Pieplant Cobbler Mrs. W. Regur Butter a deep dish and fill with pieplant cut in small pieces, add plenty of sugar and pour over a batter made of cup of sweet milk, 2 well beaten eggs, 1 salt spoon of salt, I heaping teaspoon baking pow- der, 2 cups flour. Bake until a golden brown. Serve with any pre- ferred sauce, Banana Canoes Minnie Tanner Mrs. Dr. Sherman Peel bananas carefully, take out center to make canoes, slice a little off bottom to make stand then fill with finely minced fruit salad. Serve with whipped cream to represent water about canoe, Two tooth picks make miniature oars. A beautiful party dish. Cheese Straws Mrs. Georgia Sherman Mrs. A. R. Begg Cup flour, 1 cup grated cheese, half teaspoon salt, a pinch of cayenne pepper. Butter size of egg, 1 egg, cold water to ma'e paste. Cut in strips 7 inches long, half inch wide, Bake a golden brown. White Velvet Sherbet Mrs. Addie Duckworth Juice of 6 lemons, 1 cup of sugar to each lemon, whites of two eggs well beaten, 2 quarts sweet milk. Have freezer packed with 2 parts ice and one part salt and when the milk and sugar are partly frozen add lemon juice. Turn freezer slowly at first then faster till nearly hard enough, then add eggs. Let stand two hours to ripen. EIGIEEEEEEEEEEEEEEEE 80 KEOSAUQUA COOK BOOK FEEEEEEEEEEEEEEEEEEEE Cream Hºuffs Mrs. John Johnson One pint of boiling water, 3 cup butter, pinch salt. Let the water boil, stir 13 cups of flour in the water and thoroughly cook, set aside and let it cool. Five eggs, beat in one at a time until smooth. Cream filling: one pint of milk, one egg, two tablespoons sugar, two table spoons corn starch, flavor to taste. After the puff is filled sprinkle with powdered sugar, break a little hole in the side and pour the fill- ling ln. Date Pudding Nellie Marriott One pound dates seeded and chopped, add half cup warm water. let come to a boil, after which add one and a half tablespoons sugar, half cup English walnut meats, chopped or ground, whites of two eggs beaten to a stiff froth. Put in buttered pan and bake 15 minutes. Milk Sherbet Mrs. Catherine Savage Mrs. J. C. Calhoun Four quarts milk, 4 cups sugar, juice of 6 lemons [use part oranges if preferred, whites of three or more eggs. The lemons will curd the milk, but don't let that disturb you, Put in freezer and it will come out all right. Suet Pudding Bertha Fellows Cup Suet. I cup raisins, 1 cup sugar, 2 cups flour, 1 teaspoon baking powder; sweet milk to make stiff batter, steam 3 hours. Serve with clear sauce, Orange Pudding Mrs. W. B. Strait Peel and slice four large oranges, lay them in your pudding dish, pour over them one cup of sugar. Beat the yolks of three eggs, half cup sugar, two tablespoons of corn starch, pour into a quart of boiling milk; let this boil and thicken, then let it cool before pouring over the oranges. Beat the whites of the eggs and pour over the top, set in oven to brown slightly. }{=IEI IDI -ºud Elºiſ-EEEEEEEEEºſº KEOSAU (JUA COOK BOOK 81 -JEE-lucºciºlcidicudicingle-ice- Rajsin Puffs Mrs. John Wright One cup sugar, lump of butter size of walnut, half cup milk two eggs, 1 cups flour, one teaspoon baking powder, one cup raisins, steam in Cup.S. Nut Pudding Margaret J. Vance Cream half cup butter, two cups sugar, two eggs well beaten, half cup cold water. Sift three teaspoons Royal baking powder, with one and a half cups flour and add to the creamed mixture half cup of nut meats. Serve with whipped cream or some nice sauce. Fruit Punch for large party Wm. Miles, Caterer Eighteen lemons, thirty six oranges, four cans grated pine apple, one gallon grapejuice, one quart cherry juice, water seven gallons, sugar to taste, Strain and ice to suit, place in a punch bowl. For ornamenta- tion slice one orange in quite thin slices, place a tooth pick in each slice with a candied cherry on end and put in punch bowl for floaters Marshmallow Cream Nellie Montgomery Half pound marshmallows, cut up, one cup whipped sweet cream, one cup English walnuts, chopped. Mix, put on ice for twenty four hours before serving for dessert. Pineapple Sherbet Willa Perkins Dickinson Six pints sugar [dissolved in four pints of warm water], one large can pineapple, pineapple to be chopped fine, juice of two and a half lemons. Add the whites of two eggs when half frozen, =lelſ-Elºi-utile-leſ-leit-jºe-lºnelſile=1: 82 KEOSA UQUA COOK BOOK IEII IL-II Icil IDI IEE Eield- E]EII IEII IL-L-L | 5 | W. B. Newbold - Emily L. Newbold 5 County Atty. y The Van Buren Abstract | | Newbold & Newbold Company E. Law Office Incorporated 1908 É Attorneys and Abstracters Offices Opposite Court House Opposite Court House REAL ESTATE FARM LOANS F. Special attention given to the J. Lester. Th P | | settlement of estates. We prepare M . . B . . E. abstracts of title to all town lots "...", º Ulc. . ec'y L and farm property in Van Buren - ULC. ºounse E. County and can handle all such Both Phones E. work promptly. | B.D. LaForce, M.D., A B. Fair, M.D. E. E. SHERMAN, M. D F LA Drs. LaForce & Fair Both Union and Farmers phones | E. - --- - - - i tº PAR, NOºººh" "A" Scientific Refraction and # Specialists - ſº Glasses Fitted Correct adjustment of E. Office Phone, Black 863. Spectacles and Eyeglasses - Hoffman Bldg. E. Ottumwa, Iowa Keosauqua, Iowa. | # Dr. G. D. HUMPHREY| Robt. and H. B. Sloan | | Veterinary Surgery and Dentistry ATTORNEYS AT LAW E. All Calls promptly answered Office near the Court House | |- Day or Night c. Keosauqua, Iowa. Keosauqua, Iowa. | É JULIAN C. CALHOUN Dr. Murdoc Bannister, ſi É Lawyer Surgery and Consultation || - - work g Keosauqua, Iowa. Hofman Bldg. Ottumwa | # | C. R. Russel, Ph. G. M. D. Dr. J. Warren Rinabarger fi | Office over Peters Store Osteopathic Physician - Both Phones D. Keosauqua, Iowa. Keosauqua, Iowa. É I | # E]E][ IGſ lºſt IDI IDIſ IEE IDI IDID EEIL KEOSA UQUA COOK BOOK EIDIEEEI. Inſ IDII EIDI IDIſ -nºid IEE Additional Recipes -X- Children's Sponge Cake Mrs. Norma Cochrell One and one half cups Gold Medal flour, 2 teaspoons baking powder, one cup sugar, 2 eggs, milk or cream, pinch of salt, Break the eggs into a cup and fill with milk or cream. Mix and sift dry ingredients, combine with the milk and eggs, beat all together for five minutes. Bake ten minutes in muffin pans. Thousand Island Dressing Evangeline Rinney One cup bottled salad dressing, two tosp. chopped parsley, two tosp. chilisauce, two tosp. chopped sweet pickles, two tosp. chopped pimento. French Chow-Chow Mrs. Mary Trebi Cut fine, one quart each of cucumbers small cucumbers, onions and green tomatoes, two heads cabbage, four sweet peppers. Put all toge- ther and cover with brine made of water and one cup of salt. Soak 4 hours or over night then scald in the same brine. Drain good, Dress- ing. Six tablespoons of ground mustard, 1 tablespoon tumeric, 1 cup of flour, 2 quarts of vinegar, 2 lbs. of white sugar. If you want to can it, heat all together and seal up hot. White lcing Mrs. H. B. Carroll (New fashioned way ) Take T-8 cups of sugar, a pinch of Cream Tartar, 1 egg white and three tablespoons of cold water. Place in a double boiler being sure uhat the water in lower part is boiling and beat 7 minutes with a Dover egg beater. Add flavoring and spread on cake. Banana Salad Mrs. J. R. Gilchrist One-half dozen sliced bananas, chopped fine, 8 or 10 marshmallows: quartered 1–3 cup sugar, dash of salt. Use mayonnaisse dressing and cream. Sprinkle with ground nuts. - EIGID-leuc-IcicleID=ldrid-Julti-Idº-EEEE S4 KEOSA UQUA COOR BOOK sººn | | # | E. E.E. E. Lºcº- IDFL Hºt IEHE Hººterºcºmºcº ELLIS E. WAN ZANT FLOUR, FEED, HAY, GRAIN SEEDS, AND FARM MACHINERY KEOSAUQUA, IOWA Both Phones We carry the best lines of Farm Machines made. — The International Harvester Co., McCormick and Deering Binders and Mowers, Hay Loaders, Hay Rakes and Stackers, Side Delivery Rakes and etc. McCormick & Deering Binder Twine Our repairs are the genuine I. H. C. Beware of the “Will Fit” imitations. The genuine Fit Closer, Wear Longer, and Betterin Quality. We pride ourselves on the Quality of the Flour we carry. Kansas Champion, I.H. and Playsafe. We furnish you with service in all lines with our International Speed Truck. We are Agents for the Case Tractors, Case Automobiles, and Case Threshers. Egº-age=EE=E=lſºſ-Eme=glº-EBEº KEOSA UQUA COOK BOOK 8. tº-IDIEEErrºll Iºtº- Idiº Id. IEE-nºr Icic- Roast Goose Mrs. Ella Rinabarger Cut off the wings at the first joint. Have at least five gallons of water at the boiling point and put the goose in. Hold it down, then turn it over and hold it down a short time. Try the feathers and if they come out easily take it out and wrap in a piece of heavy cloth to steam. After a time try the feathers to see if they will come off clean leaving no down. If so, pick at once. If the scalding is not complete, put it in the water as before, After it is picked, singe and wash out thoroly and hang up by neck to drain over night. Next morning put in the oven without salt or water and bake for about one hour to render the goose grease and water and cool slightly. Rub thoroughly with salt, shaking some salt inside. Prepare a dressing as for any other baked fowl, stuff and sew firmly. Put in a Roasting pan half filled with water and roast at least four hours, unless the goose is known to be very young. Dixie Creams Elma Beggs Make one pound firm peanut butter into moulds size of large cherry Then dip in fondant as follows two cups sugar, one-fourth teaspoon cream tartar, two-cup water, Burnt sugar to give a nice brown. Flavor with Mapleine. Cookingredients till it form a soft ball in cold water. Do not stir while cooking. When done set to cool, when pan can be held on hand without burning, whip until creamy, re-heatin double boiler. Dip moulds and lay on waxed paper to cool. Mutton Roast Minnie Tanner Four pounds of roast mutton, one level teaspoon of salt, one cup of boiling water. Carefully wipe of the mutton with a damp cloth. Sprinkle with salt and place in a roaster. Add the water; cover closely and set in a hot oven. After twenty minutes lower the fire and bake for one and a half hours in a moderate oven. Baste frequently. Fruit Cake Mrs. Norma Cockerell One cup dark brown sugar, one cup hot water, one cup raisins, one- half cup lard, pinch of salt, one teaspoonful nutmeg, one-half teaspoon- ful cloves, one teaspoonful clinnamon. Cook raisins first, heat lard 'til melted, let cool, add two cups of flour, one teaspoon of soda, one-half teaspoon of baking powder. Cup Cake Bertha McCarty Two-thirds cup butte, two cups sugar. four eggs, one cup milk, three cups flour four teaspoons baking powder, one teaspoon vanilla or lemon. Bake in gem pans and ice. Eigenciencieselenge-lºſedle=Gil-lº 86 KEOSA UQUA COOK BOOK IDII Inſ III: IDI IEII IDIſ IDI IEL IEE_ - D. D r. J. A. CRAI # CHAPTER I, P. E. O. G | Physician and Surgeon Meets every alternate Monday. Office in Manning Block c Bess Overman, President - Keosauqua, Iowa. D. É A. O. U. W. | l Wyotte McIntosh, M. W. Dr. Frank Blinn Dorsey E. J. A. Brown, Recorder. Dr. Frank Blinn Dorsey, Jr. m | Stated meetings 1st and 3rd Thurs Dorsey Building E. days of the month. R . k, I - | Dr. C. R. Russell, Med. Examiner Keokuk, Iowa | º - - É M. W. of A. Work, Lewis & Work || | Ray Brownlee, V. C. Attorneys and Counselors at Law | 5 H. H. Marriott, Clerk Leighton Office Building l # Meetings every alternate Monday D. night Ottumwa, lowa ſº- li | # F. M. McCLURG Dr. F. L. NELSON || - - General Surgery and X-Ray | E. Resident Dentist Taylor Bºldg, Main and Court St. l - Keosauqua, Iowa. Ottumwa, Iowa fi E. | W. M. Walker Robert R. McBeth g l Walker & McBeth E. Attorneys, at-Law | General Practice. E. State and Federal Courts | E. | D. É | r El G. ſt | d | EEEEEE|[ EDI IDE Edd- JEE ED][ EEE KEOSA UQUA COOK B00K S7 ==IEE=IEEEEEEEEEEEEEE Banana Salad Dressing Mrs. Tom Campbell Peel and cut bananas to suit, 7 tablespoons of sugar, 1 teaspoon of flour. teaspoon of salt. 2 eggs beaten light, 1 cup medium sour vine- gar, stir with eggs, add dry ingredients; whip , pint of cream and pour over bananas. Nuts may also be added. Perfection Salad Ruth Sherman Two tablespoons gelatine, 1–2 cup cold water, 1-2 cup vinegar, juice of one lemon, two cups boiling water, 1-2 cup sugar, one teaspoon salt, two cups sliced celery, one cup shredded cabbage, three pimentos, chopped. Mix gelatine and cold water. 'Let stand until water is absorbed. Add boiling water, sugar and salt, stir until gelatine is dissolved completely, add vinegar and lemon juice, When the mixture begins to set, stir in chopped vegetables and pour into a mould. Serve on lettuce with salad dressing. Nuts can be added with chopped veg- etables if desired. Sour Milk Doughnuts Mrs. Ernest E. Cox One cup sugar, one cup sour milk, two eggs, one half teaspoon salt, one teaspoon soda, one-half teaspoon baking powder, about three cups flour Use vanilla or cinnamon for flavoring. Beat the eggs, add Sugar, sour milk, salt, baking powder and soda. Dissolve soda in a little sour milk first; add flour enough to make a soft dough. Roll, cut and fry in deep fat. - Cottage Pudding Mrs. A. E. Jennison Three-fourths cup sugar, pinch of salt, one egg, three tablespoons melted butter, two heaping cups of flour, one cup of milk, two teaspoon- ful baking powder: one cup chopped nuts, Bake in a shallow pan and serve with sauce. Lemon Sauce:- Melt one tablespoonful butter, cream in three fourths cup sugar, one pint cold water, add one egg beaten light. When boii- ing add cornstarch to thicken as you like. Flavor with lemon extract. Orange Sunshine Cake Margaret Beggs Whites ten eggs, one teaspoon orange flavoring one and one-half cups powdered sugar, one cup flour, yolks of six eggs, one teaspoon cream of tartar. Method: Beat whites of eggs until stift and dry, add sugar gradually and continue beating, then add the yolks, beaten un- til lemon colored, add the extract cut in the flour siſted with the cream of tartar. Bake 50 minutes in a moderate oven, in an angel cake pan. Fruit Salad Josiephine Sherman (Four Portions.) One cup diced oranges, one-half cup diced celery, one-third cup diced marshmallows, one-third cup English walnut meats, one-half cup salad dressing. =EEEEEEEEEEEEEEEE-JE. SS KEOSA UQUA COOK BOOK Hºgji=EEEEEEEEEEEE Old-fashioned Salt-rising Bread Beulah Shreckengast To one quart of lukewarm water, add one teaspoonful of sugar, one. fourth teaspoonful of salt and a teacupful of white cornmeal. Mix all together well. Then add slowly, one punt of warm flour and mix to the consistency of sponge. Place pan of sponge in a larger vessel filled with warm water and let rise about four hours until light. Warm two quarts of flour in a bread bowl; make a hollow in the cen- ter of the flour and pour in the sponge. Mix until it can be handled on bread board, then knead ubout twenty minutes. Form into two loaves, place in greased bread pans and set in a warm place; let rise until loaves are twice the size when placed in pans, which will be from one to two hours. Bake in moderate ovem one hour. Cooked 1ce Gream Mrs. Z. O. Haney One pint milk, one cup sugar, one-half cup flour, two eggs. Beat all together and cook until thick, then add one quart cream, one cup sugar, one tablespoonful vanilla and milk enough to make one gallon. Minniehaha Cake Mrs. Wallas Keasling One-half cup butter, one and one-half cups sugar, three eggs, one cup milk, two and one-half cups flour, two teaspoonsful baking powder, one teaspoonful vanilla. Mix dry ingredients, cream butter and sugar add heaten egg yolks, vanilla, then the milk and flour, beat well and bake in a quick oven. Beet Relish Mrs. G. H. Greenwalt To one quart of cold boiled beets chopped fine, add one quart of cold chopped cabbage, one-half cup grated horse-radish, one-half teaspoon red pepper, salt to taste, vinegar to cover, Good cold with meat roasts. Waffles Gertrude Norman One and one-half cups flour, two thºsp. cornmeal. one teaspoon salt, one tbsp. sugar, three teaspoon Royal baking powder, two cups milk, one egg, two the p, shortening. The old method called for three eggs Directions: Sift flour, sugar, salt, and baking powder together into bowl, add milk and melted shortening. Beat in yolk of egg and fold in well beaten whites. Bake on very hot greased waffie iron. Wººglº-Eagle/EE=lſº R*E=EEGE={ INDEX. Bread and Rolls 47-51 Cakes and Fillings ------------------- . . 53–63 Confections 76–81 69–70 Diet for Sick Meats___ _ _ _ _ _ _ _ _ _ _ Pies and Tarts --- 65–68 Soups 21 Salads and Pickles 35 41 Vegetables -------------------------------------- 43-45 Whips and Souffles - - - - - - - - - - - - 71–75 Additional Miscellany ill- 83–88 UNIVERSITY OF MICHIGAN LIBRARY co CONSERVATION UNIT co Examination and treatment records are on file. call (coke ºr 1922 T- Job # lºors - O-º-º: Work by Zºº, low- - Zia º Date ºn 26/, 4 º -