MAJESTIC RANGE CATALOGUE AND COOK BOOK. HARPER, REYNQLDS & CO., LOS ANGELES, CAL. INDEX. Biscuits, Kolls, Tea Cakes, etc - Page 25 HiVad Making . 15 Cakes : .39 Circulating Boiler 99 C.ffee, Tea, etc 93 Delicious Desserts 55 Dumplings 54 Ki;. suggest that you see your neighbors; if they do not pos- sess a " Majestic " advise them to buy one at once ; and after a trial exchange congratulations, which will be a recom- mendation to other neighbors and friends. Remember, that each and every "Majestic" is guaranteed to work to perfection. NOTE. On the three last pages of this book will be found Majestic Range cuts lettered A, B and C respectively. They are only designed to show attachments that can be connected with any family range on preceding pages. In ordering please be governed by the number on range, and from ranges A, B or C select such extra attachments as may be desired ; if Pressure Boiler or Charcoal Broiler, state which end of range to be connected, right or left. The price on hotel ranges includes double mantel shelf. .Our open reservoir as shown on family sixes cannot be connected with either 55, 56, 57, 58 or 59. ''MAJESTIC" IN SENSITIVENESS TO HEAT " MAJESTIC." 10 MAJESTIC RANGE COOK BOOK. MATERIAL. The life of a range depends on quality more than on the weight of material. A range made of cast and wrought iron is heavier, but on account of its inferior character will not last half so long, as one made of malleable iron and wrought steel weighing much less. It is a well established fact, that ranges made of malleable and wrought steel and best gray iron are in every way superior to ranges made of wrought and cast iron, or of cast iron Avholly. Few people under- stand the process of making malleable or know the enormous expense connected with its manufacture for range work, nor have we the space to go into a detailed statement. Suffice to say. years in time and very large sums of money have been spent in bringing it up to its present high state of perfection. Majestic Eanges are made of material especially manu- factured for the purpose. The steel is cold rolled, thor- oughly annealed and double stretched, giving a smooth and level surface: the parts in malleable iron are fully decarbon- ized, making them strong, durable, and equal in tensile " MAJESTIC" IN ALL THINGS" MAJESTIC." MAJESTIC RANGE COOK BOOK. 11 strength to that of wrought iron they cannot be broken by rough usage; the gray iron is made of the best quality of pig, such as will stand the greatest amount of lire service. In our family size ranges the parts in malleable are as follows : Oven doors and frames, warming closet doors and frames, ash pan frames, top frames, fire doors and frames, flue and clean-out frames, back flue collars, shelf corner irons, door stakes, latch and latch catches, dampers and frames, damper rods, hooks, lugs, oven buttons, door handles and number plates. In hotel ranges the parts in malleable are : Oven doors and frames, oven door stakes, shoes, door handles and catches, ash pan frames, warming closet doors and frames, flue and clean-out doors and frames, shaker, cranks and lugs. The parts in steel: For range body, No. 14; oven body. No. 14; oven bottom, No. 10. In the largest sizes, two numbers heavier. With such material, and constructed as they are. Majestic Kanges will stand the test of years of hard usage without a break or flaw. MAJESTIC" IN UNIFORMITY MAJESTIC." 12 MAJESTIC RANGE COOK BOOK. IMPROVED WATER HEATER FOR OPEN RESERVOIR. t> People who have used open reservoirs with water back and pipe connections are familiar with the annoyances occasioned by the filling and burning out and free/.ing and bursting of such connections; but they have not given tin- matter thought sufficient to understand the cause. Water contains more or less mineral and vegetable matter, and when heaiedto above 212 degrees such matter is left as a deposit in pipes or water heater, which gradually fills the entire space, and there being no way of cleaning the>e parr- burn out. Should the water freeze in these connections, the vent from heater to re.-crvoir is cut off. the result being the bursting or explosion of water back, sometimes with force sufficient to wreck the entire apparatus; in fact, there are instances where by these explosions people have been killed. With our new water connection as shown on this page, these dan- gerous complications are jj^&^ fully overcome, as by its open connection with |j|^Jf|^^^ f *k|& reservoir it can readily be cleaned ; and there being a free open outlet from heater to reservoir -JP renders it absolutely safe from explosion by freezing. This improvement is of such importance to purchasers that they should examine carefully any cooking apparatus with reservoir connec- before buying; an abundance of hot water and absolute safety should be the recommending feature. " MAJESTIC" IN SEASON- MAJESTIC.' MAJESTIC RANGE COOK BOOK. OUR NEW PIN EXTENSION WATER FRONT. For years the ever-present and all-important question with Range and Stove manufacturers has been, how to increase the heating surface of water backs so as to give a supply of hot water adequate for the de- mands, without encroaching upon the fire space or detracting from the baking qualities of the ovens, Pipes, coils and water backs of varied and multiple forms have been deviled, yet none of them can be referred to as doing the work required. Knowing that a aCT^--^. water back in contact with the oven chilled fSOp&^^T^------^^ and destroyed its effi- ciency, and desiring 1B| _'. ?1 adornments are simple, not too much not too lit- *^ 4 > I tic. but just enough nickel- plate and polish to show ~-CJP to thc b j est . ldva ^ ta o- ( .. Price, $53.00. Prices Include delivery on board cars in St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 25 BISCUITS, ROLL5, TEA CAKES, ETC. Biscuit. Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little .salt, and a teacup of yeast; work into dough, until smooth. If win- ter, set in a warm place; if summer, in a cool one to rise. In the morn- ing work softly and roll out one-half inch and cut into biscuit and set to rise for thirty minutes, when they will be ready to bake in a Majestic Range. These are delicious. Soda Biscuit. Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking pow- der), one of salt, and one tablespoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level tablespoon of lard or butter (or half and hatf), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a Majestic Range in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. Hard Tea Biscuit. Two pounds of flour, one-fourth pound but- ter, one saltspoon salt, three gills milk; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small teacup and half an inch thick, prick with a fork, and bake in a Majestic Range in a moderate oven until they are a delicate brown. South Carolina Biscuit. One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good teaspoon salt; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuit with the hands, as our grandmothers used to do; add one good teaspoon cream tartar if preferred; bake well in a Majestic Range, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the " boys " relished them '* hugely." Breakfast Rolls. Mix the dough in the evening, according to directions in the recipe for making good bread ; add a tablespoon of butter, and set where it will be a little warm until morning; cut off pieces, and carefully shape them into rolls of the desired size by rolling them between the hands, but do not knead them ; dip the sides of each into drawn butter when they are shaped, and place them in the baking pan (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the top with drawn butter, and dust a little fine salt over the top ; set in a warm place, and they will quickly rise ready for baking in a Majestic Range. These are delicious. " MAJESTIC "IN SPRING TIME < MAJESTIC." 26 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 43. FOR SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD No. 43HC. Has no water-front. Has three anchor plates and six 8-inch lids. Top cooking surface 29x33 inches; oven 17 inches wide, 21 inches deep, 13 inches high; mantel shelf, large lower warming oven, bailed ash pan, heavy diagonal grates and fire-linings, protecting bar. gravity door handle and towel rod. Flue lined with pure asbestos board. Made almost entirely of malleable iron and wrought steel. Progression is our motto, and the successive steps leading up to this beautiful range can be cle^viv obs^rvpH . Price, $44.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 27 Coffee Rolls. Work into a quart of bread dough a rounded table- spoon of butter and a balf teacup of white sugar ; add some dried currants (well washed and dried in the oven), sift some flour and sugar over them, work into the other ingredients, make into small rolls, dip into melted butter, place in tins, let rise a short time, and bake in a Majestic Range. E very-day Rolls. Take a piece of bread dough on baking day when molded out the last time, about enough for a small loaf, spread out a little, add one egg, two tablespoons of sugar, and three-fourths cup of lard; add a little flour and a small teaspoon soda if the least bit sour; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes. Bake in a Ma- jestic Eange. Vienna Rolls. Have ready in a bowl a tablespoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping teaspoons baking powder; mix and sift thoroughly together, and place in a bowl with butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness, according to the flour (about three-fourths of a pint), put into the milk half a teaspoon of salt, and then stir it into the flour, etc., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch thick and cut with a large round cutter ; fold each one over to form a half round, wetting a little between the folds to make them stick together; place on buttered pans so as not to touch, wash over on top with milk to give them a gloss, and bake imme- diately in a hot oven in a Majestic Range about twenty minutes. It will do them no harm to stand half an hour before baking if it is desired. Sally JLunn. Sift into a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one saltspoon salt, three eggs well-beaten, and two tablespoons of good yeast. Mix well together, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick Majestic Range oven. Warm the milk and butter over water until the butter is melted; beat the eggs in a two-quart tin pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the flour. Let rise over night. Some add two tablespoons sugar and use a teaspoon soda and two of cream tartar instead of the yeast. Rusk. One pint milk, three eggs, one teacup each of butter and sugar, and one coffee cup potato yeast; thicken with flour and sponge over night; in the morning stir down, let rise, and stir down again; when it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or, when baking take four cups dough, one-half cup butter, one cup sugar,-three eggs ; mix thoroughly, adding enough flour to mold easily; let rise, make into rather high and nai'row biscuit, let rise again, rub the tops with a little sugar and water, then sprinkle over them dry sugar. Bake twenty min- utes in a Majestic Range. " MAJESTIC "IN SUMMER" MAJESTIC." 28 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 44. FOR SOFT COAL OK WOOD. IF FOR HARD COAL OR WOOD No. 44HC. Tho only pronounced change from No. 43, is that this range has our pin extension'' water- ^ KKffMmmm ^^ front; and the all-impor- tant question with house- &BHHHM keepers, what range will supply the greatest quan- .; t ity of hot water is at once answered when this ^BBB^BjP hea ter is shown in the ange. lucre is nothing made, encompassed in the same space, that is equal to it in heating power. Price, $-!(!. 00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchaert the rate varying according to distance-trom 26c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 29 Rusk. Two teacups raised dough, one teacup sugar, half cup but- ter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light mold into high biscuit and let rise again; sift sugar and cinnamon over the top and place in Majestic Range oren. Lebanon Rusk. One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking in a Majestic Range. If wanted for tea, set about nine A. M. Bread Puffs. If the wheat bread is light enough for the oven at breakfast time, have ready some hot lard in a deep kettle; with the thumb and two fingers pull up some of the dough quite thin, and cut it some two or three inches in length ; as these pieces are cut, drop them in the lard and fry like doughnuts on a Majestic Range. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of hot cream, seasoned with pepper and salt. Wheaten Gems. Mix one teaspoon baking powder and a little salt into one pint flour; add to the beaten yolks of two eggs one teacup sweet milk or cream, a piece of butter (melted) half the size of an egg, the flour with baking powder and salt mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately in gem pans in a hot Ma- jestic Range oven, and take out and send to the table immediately. Wheat Muffins. Mix one pint milk, two eggs, three tablespoons yeast, and saltspoon of salt, with flour enough to make a stiff batter; let rise four or five hours and bake in muffin rings in hot Majestic Range oven for about ten minutes. This recipe may be made with Graham flour by adding two tablespoons of molasses, and is excellent. Corn Muffins. One quart sifted Indian meal, a heaping teaspoon butter, one quart milk, a saltspoon salt, a third cup yeast, a tablespoon of molasses; let it rise four or five hours, and bake in muffin-rings in a Ma- jestic Range. Graham Muffins. Two cups of sour milk, two tablespoons brown sugar, a little salt, one teaspoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk use sweet, adding cream of tartar. Bake in a Majestic Range. Waffles. Take one quart of flour, a teaspoon of salt, a tablespoon of melted butter, and milk enough to make a thick batter. Mix thoroughly. Add two well-beaten eggs, and one measure each of acid and soda (or two heaping teaspoon* acid and one moderately heaping teaspoon soda) of Hereford's Bread Preparation; stir well, and bake at once in waffle irons on a Majestic Range. Quick Waffles. Two pints sweet milk, one cup butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four teaspoons baking powder, beating very hard and fast for a few minutes. These are very good with four or five eggs, but much better with more. Bake in a Majestic Range. " MAJESTIC "IN FALL" MAJESTIC." 30 MAJESTIC RANGE COOK BOOK. Crullers. Two coffee cups sugar, one of sweet milk, three eggs, u heaping tablespoon butter, three teaspoons baking powder mixed with .six cups flour, half a nutmeg and a level teaspoon cinnamon. Beat eggs, sugar and butter together, add rnilk. spices and flour; put another cup flour on molding board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick; cut in squares, make three or four incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard and cook like doughnuts on a Ma- jestic Kange. Fried Cakes. One coffee cup of not too thick sour cream, or one of sour milk and one tablespoon ot butter, two eggs, a little nutmeg and salt, one teacup sugar, one small teaspoon soda dissolved; mix soft. Fry on a Majestic Range. Cornmeal Doughnuts. A teacup and a half boiling milk poured over two teacups meal ; when cool add two cups flour, one of butter, one and one-half of sugar, three eggs; flavor with nutmeg or cinnamon: let rise till very light; roll about half an inch thick, cut in diamond shape and boil in hot lard on a Majestic Range. Cream Doughnuts. Beat one cup of sour cream and sugar and two eggs together, add level teaspoon soda, a little salt, and Hour enough to roll. Cook on a Majestic Range. Doughnuts. One egg, a cup rich milk, a cup sugar, three pints flour, three teaspoons baking powdei (or one and a half measures Hors- ford's Bread Preparation). These are made richer by adding one egg and one teaspoon butter. Cook on a Majestic Range. Xorth Star Doughnuts. One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level teaspoon soda, spice to taste, and flour to roll. Cook on a Majestic Range. Berlin Pancakes. Roll out dough slightly sweetened and short- ened, as if for very plain doughnuts; cut in circles like biscuit, put a tea- spoon currant jam or jelly on the center of one, lay another upon it. pn-.-> the edges tightly together with the fingers and fry quickly in boiling fat on a Majestic Range. They will be perfect globes when done, a Tittle smaller than an orange. Trifles. A quart flour, a cup sugar, two tablespoons melted butter, a little salt, two teaspoons baking powder, one egg, and sweet milk suffi- cient to make rather stiff; roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the short way as possible, in- serting the knife near one edge and ending the cut just before reaching the other. Pass two knitting needles under every other strip, spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. Only one can be fried at a time. Fry on a Majestic Range. Lemon Snaps. A large cup sugar, two-thirds cup butter,, half teaspoon soda dissolved in two teaspoons hot water, flour enough to roll thin; flavor Avith lemon. Bake in a Majestic Range. " MAJESTIC "IN SIMPLICITY" MAJESTIC." MAJESTIC RANGE COOK BOOK. 31 Fruit Cookies. Two cups of sugar, one eup of butter, two cups of chopped raisins, two eggs, two tablespoonfuls of sour milk, one tea- spoonful of soda, one-half teaspoonful each of extract of nutmeg, clove and cinnamon. Flour enough to roll; bake in a quick Majestic Range oven. The Best Cookies. Two cups of powdered sugar, one-half cup of butter, one cup of sweet milk, whites of four eggs, one teaspoonful extract of lemon, two teaspoonfuls of baking^ powder, flour enough to make a soft batter. Bake in patty tins in a Majestic Range. Beat the batter hard for ten minutes before putting into tins. When cold, ice with soft white icing made with the whites of four eggs and powdered sugar enough to make them stiff. Tea Cakes. Put upon a pie board one pound of flour which you have previously sifted, make a hole in the center, in which place one-half pound of butter, six ounces of powdered sugar and four eggs. Mix all well together, and roll out your paste extremely thin ; cut it out in rounds or squares, put in a pan which has been' buttered slightly, brush your cakes with beaten egg, sprinkle on top with one-half pound of currants; put in a Majestic Range oven, and when colored a bright yellow remove them and serve as needed. Almond Drops. Six eggs, one pound of sugar, one-half pound of butter, one quart of flour, two teaspoonf uls of baking powder, one cup of cream, one teaspoonful extract of almond. Drop from spoon on buttered paper, and ba*ke in a Majestic Range. Anise Drops. Three cups of sugar and six eggs beaten together one-half hour; add one quart of flour, one teaspoonful of anise seed. Grease the pan with beeswax, and drop the mixture from a spoon. Bake in a Majestic Range. Spice Drops. Yolks of three eggs, one-half cup of butter, one cup of molasses, one-half cup of sweet milk, three cups of flour, three tea- spoonfuls of baking powder; spice with ground nutmeg, cloves, cinna- mon, and flavor with one teaspoonful extract of lemon; drop on tins lined with buttered paper. Bake quickly in Majestic Range. Dew Drops. Two cups of powdered sugar, one-half cup of butter, one cup of sweet milk, whites of four eggs, one teaspoonful extract of lemon, two teaspoonfuls of baking powder, flour enough to make a soft batter. Bake in patty tins in Majestic Range, and ice when cold. Ginger Drops. Pne cup of molasses, one-half cup of brown sugar, one-half cup of butter, one teaspoonful each extract of ginger and cinnamon; two teaspoonfuls of soda in one cup of hot water, three cups of flour, two eggs. Bake in drops in buttered tins in Majestic Range. Bread Cake. On baking day, take from your dough when ready for baking, two cups of dough, add two cups of white sugar, one cup of butter, three eggs, two tablespoonfuls of sweet cream ; one-half pound of currants, dredged; one and one-half teaspoonfuls extract of cinnamon; beat hard for five minutes; put in two buttered pans and let raise for twenty minutes. Bake one-half hour in a Majestic Range. "MAJESTIC" IN EVERY HOWIE " MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 45. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOO No. 45HC. Long descriptive ar- we refer for detail to No. ing feature in this range per reservoir and its con- needless to say that all tides are tiresome, hence 43, the only distinguish- bcing the 15-gallon cop- nections, as shown. It is users are delighted. Price, $54.00. Prices Include delivery on board cars in St. Louis. Frieght must be paid by purchasers the rate varying according to distance from 25c to $2.00 per tOO Ibs. MAJESTIC RANGE COOK BOOK. 33 Bice Waffles. Boil half a pint of rice and let it get cold, mix with it one-fourth pound butter and a little salt. Sift in it one and a half pints flour, beat five eggs separately, stir the yolks together with one quart milk, add whites beaten to a stiff froth, beat hard, and bake at once in waffle-iron on Majestic Range. Corn Dodgers. To one quart corn meal add a little salt and a small tablespoon lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot Majestic Range oven. Cracknells. To one pint of rich milk put two ounces butter and spoon of yeast. Make it warm, and mix enough fine flour to make a light dough; roll thin and cut in long pieces, two inches broad. Prick well, and bake in a slow oven in Majestic Range. Alabama Jolmny-Cake. Cook a pint of rice till tender on a Majestic Range, add a tablespoon butter; when cold add two beaten eggs and one pint of meal, and when mixed spread on an oaken board and bake by tipping the board up before an open fire. When done on one side turn over. The dough should be spread half an inch thick. Jolmny-Cake. Two-thirds teaspoon soda, three tablespoons su- gar, one teaspoon cream of tartar, one egg, one cup sweet milk, six table- spoons Indian meal, three tablespoons flour and a little salt. This makes a thin batter. Bake in a Majestic Range. Alabama Rice Fritters. Four eggs beaten very light, one pint milk, one cup boiled rice, three teaspoons baking powder in one quart flour; make into a batter, drop by spoonfuls into boiling lard. Cook on a Majestic Range. , Sauce. One pound of sugar, one and a half cups water, stick of cin- namon ; boil until clear. Apple Fritters. Make a batter in proportion of one cup sweet milk to two cups flour, a heaping teaspoon baking powder, two eggs beaten separately, one tablespoon sugar, one saltspoon salt; heat the milk a little more than milk-warm, add slowly to the beaten yolks and sugar, then add flour and whites of eggs; stir all together and throw in thin slices of good sour apples, dipping the batter up over them; drop in boil- ing lard in large spoonfuls with piece of apple in each and fry to a light brown on a Majestic Ra,nge. Serve with maple syrup or a nice syrup made of sugar. Cream Fritters. One and a half pints flour, one pint milk, six well-beaten eggs, one-half nutmeg, two teaspoons salt, one pint cream; stir the whole enough to mix the cream; fry in small cakes on a Majestic Range. Fritters. Four eggs well beaten, one quart of flour, two heaping teaspoonfuls baking powder, one-half teaspoonful of salt, milk to make a batter; fry in hot lard on a Majestic Range; sprinkle with sugar, or eat with syrup. v " MAJESTIC "IN WINTER ' MAJESTIC." 34 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 46. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 46HC. Has no water-front. It is the realization of all that is good and hon- a cooking apparatus. Is perfect in construction, operates charm- ingly, and will do service for from twelve to fifteen persons. Top cookin"- surf ace 29x36 inches; six 8-inch lids; oven 20 inches wide, 21 inches deep, iches high; mantel shelf, large lower warming oven, bailed ash pan heavy diagonal grates and fire-linings, protecting bar, gravity door handle and towel rod. ^lue lined with pure asbestos board. Made almost entirelv of malleable iron and wrought steel. Price. $48.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchaiers-the rate varying according to dlstance-from 2Bc to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 35 Buckwheat Cakes. Buckwheat flour when properly ground is perfectly free from grits. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour but injures the quality. The pure buckwheat is best and is unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water (one may be cold and the other boiling) ; put half the mixture in a stone crock, add five teacups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a teacup of yeast. Or, the same ingredients and proportions may be used except adding two tablespoons of molasses or sugar, and using one quart of water instead of one pint each of milk and water. Cook on a Majestic Range. French Pancakes. Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter with one ounce of sugar and half a pint of milk, and beat until smooth. Put a ta- blespoon at a time into a hot frying-pan slightly greased, spreading the batter evenly over the surface of the pan by tipping k about, fry to a light brown on a Majestic Range, spread with jelly, roll it up, dust it with powdered sugar, and serve hot. Bread Cakes. Take stale bread and soak over night in sour milk; in the morning rub through a colander, and to one quart add the yolks of two eggs, one teaspoon salt, one teaspoon so'da, two tablespoons sugar, and flour enough to make batter little thicker than for buckwheat cakes; add last the well-beaten whites of the eggs and bake on a Majestic Range. Corn Cakes. One pint cornmeal, one of sour milk or buttermilk, one egg, one teaspoon soda, one of salt. A tablespoon of flour or corn starch may be used in place of eggs. Bake on a griddle on a Majestic Range. Flannel Cakes. Make hot a pint of sweet milk and into it put two -heaping tablespoons butter, let melt, then add a pint of cold milk, the well-beaten yolks of four eggs placing the whites in a cold place a teaspoon of salt, four tablespoons potato yeast, and sufficient flour to make a stiff batter; set in a warm place to rise, let stand three hours or over night; before baking add the beaten whites; fry like any other grid- dle-cakes on a Majestic Range. Be sure to make batter stiff enough, for flour must not be added in the morning unless it is allowed to rise again. Indian Pancakes. One pint Indian meal, one teaspoon salt, small teaspoon soda; -pour on boiling water until a little thinner than mush; let stand until cool, add the yolks Qf four eggs, half a cup of flour in which is mixed two teaspoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites well and add just before baking in a Majestic Range. Plantation Buckwheat Cakes. One quart best buckwheat flour, one handful of corn meal, two teaspoonfuls baking powder, one teaspoonful salt, two tablespoonfuls New Orleans molasses, one table- spoonful melted butter. Mix thoroughly; cook on a Majestic Range, as soon as ready. " MAJESTIC "IN AWARDS" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 47. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 47HC. With our '-pin extension" water-front connected with 40 or 50 gallon pressure boiler, thig range t-^-sr^^rsincrt^ furnishes the most abun- dant supply of hot water, dHJHKMMBBigfl and it is not too much to say. thai it charms the M cook and supplies at each meal time the utmost IHHHBB^P wants of the household. It is recommended as possessing all the requisites to economical house- keeping. Price, $50.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers-the rate varying according to distance-from 25c to $2.00 per 100 ibs. MAJESTIC RANGE COOK BOOK. 37 Fried Mush. A delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard on a Majestic Range. Or dip in beaten eggs salted to taste, then in bread or cracker crumbs, and drop in hot lard like doughnuts. Graham Mush. Sift meal slowly into boiling salted water, stir- ring briskly until it is as thick as can be stirred with one hand ; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold, or sliced and fried like com mush. Cook on a Majestic Range. Oatmeal Mush. To two quarts boiling water well salted add one and a half cups best oatmeal (Irish, Scotch, Canadian or Akron are best) ; stir in meal by degrees, and after stirring up a few times to prevent its . settling down in a mass at the bottom, leave it to cook three hours with- out stirring. While stirring in the meal put inner kettle directly on range. (Cook in a custard kettle with water in outer kettle). To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfast dish, especially for growing children, who need bone and muscle-producing food. To be wholesome it must be well cooked, and not the pasty, half-cooked mass usually served at boarding-houses. There are a few persons with very delicate digestive powers who should eat oatmeal only when thoroughly pearled, as the outer husks of the grain irritate the coatings of the stom- ach. In lieu of a custard kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours on a Ma- jestic Range. Steamed Oatmeal. To one teacup oatmeal add one quart cold water, teaspoon salt; put in steamer over a kettle of cold water, and steam one hour and a half on a Majestic Range after meal begins to cook. Cracked Wheat. Two quarts salted water to two cups best white winter wheat; boil tAvo or three hours in a custard kettle. Or, soak over night and boil at least three-fourths of an hour. Or, put boiling water in a pan or small tin bucket, set on range, stir in wheat, set in steamer and steam four hours. Or, make a strong sack of thick muslin or drilling, moisten wheat with cold water, add a little salt, place in sack, leaving half the space for wheat to swell in. Fit a round sheet of tin, perforated with holes half an inch in diameter, to the inside of ordinary kettle so that it will rest two or three inches from the bottom; lay sack on the tin, put in water enough to reach tin, and boil from three to four hours, sup- plying water as it evaporates. Serve with butter and syrup, or cream and sugar. When cold, slice and fry on a Majestic Range; or warm with a little milk and salt in a pan greased with a little butter; or make in griddle-cakes with a batter of eggs, milk, a little flour and pinch of salt. Fine White Hominy or Grits. Take two cups to two quarts salted water, soak over night, and boil three-quarters of an hour in a cus- tard kettle on a Majestic Range. Serve with milk and sugar, or when cold slice and fry. " MAJESTIC "IN BAKING" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 48. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 48HC. In all things pertaining eminent. With its im- ~ of the cook can be nearly its work noiselessly, and user. With its 15-gallon uients the hot water sup- other respects it is the to culinary matters this range stands pre- !fca^ provements the services dispensed with; it does with great comfort to the, copper reservoir attach- ply is abundant. In same as No. 46. Price, $60.00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchasers-trie rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 39 CAKES. Cup Cake. One cup of butter, two cups of sugar, three cups of flour, four eggs, one-half cup of milk, two teaspoonfuls of baking pow- der, one teaspoonful extract of lemon or white rose. Bake in a Majestic Range. Plain Fruit Cake. One cup of butter, one of brown sugar, one of molasses, one of sweet milk, three cups of flour, four eggs, one and one-half teaspoonfuls of cream of tartar, one teaspoonful of soda, one of nutmeg, two pounds of raisins, seeded ; one teaspoonful each extract of rose and cinnamon, one-half of cloves, one-half wineglass of brandy. Bake in a Majestic Range. Cream Sponge Cake. Two cups of sugar, one of cream, two cups of flour, four eggs, one teaspoonful of baking powder, one teaspoon- ful extract of lemon. Bake quickly in a Majestic Range. Pound Sponge Cake. One pound of sugar, one-half pound of flour, nine eggs, juice of one lemon; stir the yolks of eggs and sugar to a cream ; add flour and lemon; the whites last, and bake in a quick oven in a Majestic Range. Quick Sponge Cake. Three eggs, one and one-half cups of su- gar, two cups of flour, two teaspoonfuls of baking powder, one-half cup of cold water, one teaspoonful extract of lemon. Bake in a Majestic Range. White Sponge Cake. One and one-half cups of powdered su- gar, one cup of flour, a pinch of salt, whites of eleven eggs, one teaspoon- ful of baking powder, one teaspoonful extract of vanilla. Bake hi a Majestic Range. Marble Cake. White Part. One-half cup of butter, one and one- half cups of sugar, one-half cup of milk, two and one-half cups of flour, whites of four eggs, one teaspoonful of baking powder, one teaspoonful extract of lemon. Dark Part. One-half cup of butter, one-half cup of molasses, two cups of brown sugar, one-half cup of sour milk, one-half teaspoonful of soda, two cups of flour, yolks of four eggs, one whole egg, one teaspoon- ful of cloves, one of extract of cinnamon ; put into well-buttered pan, one teaspoonful of white, one of dark, until all is used. Bake in a Majestic Range. Chocolate Marble Cake. Whites of six eggs, one cup of butter, two cups of sugar, three cups of flour, one-half cup of sweet milk, two teaspoonfuls of baking powder, one teaspoonful extract of vanilla; one- quarter cake of chocolate grated and mixed into one-half of the batter; put into the cake pah in layers of dark, then white. Bake in a Majestic Range. "MAJESTIC" IN SHIPS < MAJESTIC." 40 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 49. FOB SOFT COAL OK WOOD. IF FOE HAED COAL OR WOOD No. 49HC. Has no water-front. This range is made more particularly for the North and Northwestern trade, where people want 9-inch lids and large ovens. Top cooking surface 31x33 inches; four 9-inch lids and wide key- plate; oven 17 inches wide, 23 inches deep, 13 inches high; mantel shelf, large lower warming oven, bailed ash pan, heavy diagonal grates and lire-linings, protecting bar, gravity door handle and towel rod. Flue lined with pure asbestos board. The general design and construction is the same as on all family sizes. Price, $45.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 41 Bride's Cake. Three cups of white sugar, one cup of butter, one of sweet milk, four cups of flour, one-half cup of corn starch, whites of twelve eggs, two teaspoonfuls of baking powder, one teaspoonful each of extract of vanilla and leinon. Bake in a Majestic Range. Black or Wedding Cake. One pound of brown sugar, one pound of butter, one and one-half pounds of flour, twelve eggs; one pound of currants, dredged; two pounds of raisins, seeded; one-half pound of citron, cut thin; one-half pound tigs, chopped; one pound almonds, blanched and chopped; one glass of jelly, one wineglass of brandy, one teaspoonful extract of cinnamon, one teaspoonful of cloves, two teaspoonfuls of nutmeg. Mix all well, the whites of the eggs and brandy last. Bake in two loaves in a Majestic Range four hours, or longer if not cooked through. Will keep well for one year. Angels' Food No. 1. One and one-half tumblers of granulated sugar, one tumbler flour, each sifted seven times ; in the last sifting put in one even teaspoonful of cream of tartar; whites of eleven eggs ; flavor with extract of almond or vanilla. Bake one hour in a Majestic Range. Angels' Food No. 2. One and one-half tumblers of sifted pow- dered sugar, one tumbler of flour sifted four times, one teaspoonful of baking powder, whites of eleven eggs, one teaspoonful extract of vanilla; beat the eggs stiff, add sugar, then flour and baking powder. Do not butter the pan. Bake one hour in a Majestic Range. Fig Cake. Two cups of sugar, one cup of butter, one cup of cold water, three cups of seeded raisins, one pound of figs, three cups of flour, two teaspoonfuls of baking powder, one egg. Bake slowly in a Majestic Range. Imperial Cake. One pound of butter, one pound of sugar, one pound of flour, juice and rind of one lemon, nine eggs, one pound of blanched almonds, one-half pound of citron, one-half pound of raisins, one teaspoonful of baking powder. Bake in a Majestic Range. Fruit Cake. Stir to a cream one pound each of brown sugar and butter and ten eggs ; one wineglass of brandy, one of wine ; mix in one pound of flour and two teaspoonfuls of baking powder; add two pounds of seeded raisins, two of currants, one of citron, one-quarter of almonds. One teaspoonful each extract of rose and cinnamon. Bake in a Majestic Range three or four hours. Washington Cake. One cup of butter, three cups of brown su- ar. one cup of milk, four eggs, one cup of seeded raisins, three cups of our, two teaspoonfuls of baking powder, one teaspoonful of cloves, one of nutmeg, one teaspoonful extract of cinnamon. Bake in a Majestic Range. Hickory -Nut Cake. Two cups of sugar, one cup butter, three cups of flour, one cup of milk, four eggs, two teaspoonfuls of baking powder, one cup of nut meats cut fine, one-half teaspoonful extract of almond. Bake in a Mejestic Range. " MAJESTIC "IN CARS" MAJESTIC." 42 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 5O. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 50HC. Is a fac-simile of No. 49. The only change, to which we call atten- tion, is for the guidance j^~^^^=^a of people in ordering. 1 his range has our "pin SHHBHHHBfl extension " water - front fitted with nipples ready for connection with pres- sure boiler, and if prop- erly connected, insures a ' j: r ^si iv OUll supply of hot water beyond the needs of any one family. Price, $47.00. Prices Include delivery on board cars In St. Louis. -Freight must be paid bj purchasers the rale varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 43 Chocolate Loaf Cake. One cup of sugar, one tablespoonful of melted butter, three-fourths cup of milk, one and one- half cups of flour, two teaspoonfuls of baking powder, yolks of eight eggs, white of one; grate one-quarter of a cake of chocolate into one-half cup of the milk and boil until thick. Flavor with extract of vanilla and mix into the batter. Bake in a Majestic Range. Cocoanut Loaf Cake. One pint of flour, two cups of sugar, one-half cup of butter, one cup of milk, live eggs, two teaspoonfuls of baking powder, one cup of grated cocoanut, one-half teaspoonful extract of almond. Bake in a Majestic Range. Caramel Cake. One cup of butter, two cups of sugar, one cup of milk, one and one-half cups of flour, one cup of corn starch, whites of seven eggs, two teaspoonfuls of baking powder, one teaspoonful extract of vanilla; bake in long pans. One-half pound of brown sugar, one-half pound of chocolate, one-half cup of milk, butter the size of an egg, two teaspoonfuls extract of vanilla ; boil until thick enough to spread ; spread over the top and sides of cake. Or two cups of brown sugar, one cup of sweet cream, two teaspoonfuls of vanilla, butter the size of an egg ; boil until it sugars; spread over top and sides. Bake in a Majestic Range. White Cream Cake. Four cups of flour, one cup of butter, one cup of sweet cream, three cups of sugar, two teaspoonfuls of baking powder, whites of ten eggs; flavor with extract of white rose. Bake in a Majestic Range. White Pound Cake. One pound of sugar, one pound of flour, one pound of butter, whites of sixteen eggs, one teaspoonful of baking powder, one teaspoonful extract of lemon. Bake in a Majestic Range. White Lady Cake. One and one-half cups of flour, one cup of sugar, one-half cup of butter, whites of four eggs, one-half cup of milk, one teaspoonful of baking powder; flavor with extract of peach. Bake in a Majestic Range. White Mountain Cake. One pound of sugar, one and one-half pounds of butter, one pound of flour, whites of ten eggs, one-half tea- spoonful extract of almond. Bake in a Majestic Range. White Fruit Cake. One pound each of flour, butter, white sugar and blanched almonds, two pounds of citron, one grated cocoanut, whites of sixteen eggs, two teaspoonfuls of baking powder, one teaspoonful ex- tract of white rose. Bake in a Majestic Range. Pound Cake No. 1. One pound of butter, one pound of sugar, one pound of flour, sixteen eggs leaving out yolks of four one tea- spoonful extract of lemon. Bake in a Majestic Range. Pound Cake Xo. 2. One pound of sugar, one pound of butter, one pound of flour, twelve eggs beaten separately very light, one wine- glass of brandy. Bake in a Majestic Range. Citron Cake. One quart of flour, one cup of butter, two cups oi sugar, twelve eggs, one cup of cream, one glass of wine, one teaspoonful extract of almond, one cup of chopped citron. Bake in a Majestic Range. " MAJESTIC" IN HOTELS ' MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 51. FOR SOFT COAI, OK WOOD. IT FOR HARD COAL OR WOOD No. 51HO. H;i- our 15-gallon copper which is the absence of back; such connections account of filling with or freezing :u.d bursting, this trouble cannot occur; the reservoir is safe and dimensions, see No. 49. reservoir, the recommending feature of nipples and closed water- giving trouble to users on sediment and burning out, With our new connection the heater being open to readily cleanable. For Price, $55.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance-from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. Doughnuts. One pound of butter, one and three-quarters fff a pound of sugar, one quart of sweet milk, four eggs, one cup of yeast, one teaspoonful extract of cinnamon. Mix together butter, sugar, milk, yeast and one quart of flour. Set to raise over night. In the morning add the eggs well-beaten, then the flavoring, and flour enough to make a stiff dough; let rise three hours; roll thick and fry on a Majestic Range in hot ' lard. Fried Cakes No. 1. Take three eggs, one cup of brown sugar, one cup of sweet milk, three teaspoonfuls of baking powder, three table- spoonfuls of hot lard, one quart of flour, one teaspoonful of extract of cinnamon. Fry in hot lard on a Majestic Range. Fried Cakes Xo. 2. One quart of flour, one cup of sugar, one- half cup of milk, one-half cup of cream, two eggs, two teaspoonfuls of baking powder, one teaspoonful extract of cinnamon. Fry in hot lard on a Majestic Range. Ginger Snaps. -One and one-quarter cups of flour, one-quarter cup of sugar, two tablespoonfuls of butter, one-half pint of molasses, three tablespoonfuls of baking powder, two teaspoonfuls extract of Jamaica ginger. Bake in a Majestic Range. Ginger Cookies. Two cups of molasses, one cup of lard, one cup of sugar, one-half cup of sour cream, one tablespoonful of ground ginger, two eggs, three and one-half teaspoonfuls of soda, flour to roll thick. Bake in quick Majestic Range oven. Fruit Ginger Bread. Two pounds of flour, three-fourths of a pound of butter, one pound of sugar; one pound of raisins, seeded and chopped; one pound of currants, two cups of molasses, one-half cup of sour cream, six eggs, one heaping teaspoonful of soda, two tablespoon- fuls of ground ginger, one teaspoonful extract of cinnamon; mix well. Add the fruit last, well dredged with flour. Beat well, and bake in tin pans in a Majestic Range. Ginger Bread. One cup of molasses, one-half cup of butter, one cup of boiling water, one egg, two and one-half cups of flour, one and one-half teaspoonfuls of soda, one teaspoonful each essence of Jamaica ginger and extract of cinnamon. Bake in a Majestic Range. Soft Sugar Ginger Bread. One cup of molasses and two cups of sugar beaten together, one cup of sour milk, one teaspoonful of soda, four eggs, five cups of flour, and one and one-half tablespoonfuls of ground ginger. Bake thirty minutes in a Majestic Range. Sponge Ginger Bread (Eggless). Five cups of flour, one heaping tablespoonful of butter, one cup of molasses, one cup of sugar, one cup of sour milk, two teaspoonfuls of saleratus dissolved in hot water, two teaspoonfuls extract of ginger, one teaspoonful extract of cinnamon ; beat very light, and bake in broad, shallow pans in a Majestic Range. Half a pound of seeded raisins, cut fine, added to this will make a de- licious tea bread. " MAJESTIC" IN INSTITUTIONS" MAJESTIC," 46 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 52. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 52HC. Has no water-front. Top cooking surface 31 x 36 inches ; six 9-inch lids; oven 20 inches wide, 23 inches deep, 13 inches high; mantel shelf, large lower warming oven, bailed ash pan, heavy diagonal grates and fire-linings, protecting bar, gravity door handle and towel rod. Flue lined with pure asbestos board. Made almost entirely of malleable iron and wrought steel. This range is amply large to do the cooking for fami- lies of fifteen to twenty persons. Price, $54.00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 47 Coffee Cake. One cup of coffee or two tablespoonfuls extract of coffee, one cup of molasses, one cup of butter, one cup sugar, one of rais- ins, one of currants, four cups of flour, one nutmeg, one-half teaspoonful extract of cinnamon, one-half teaspoonful cloves, four eggs, one-half teaspoonful soda dissolved in hot water. Bake in a Majestic Range. Clove Cake. One cup brown sugar, one egg, one cup of sour cream, one teaspoonful of soda, one-half cup of flour, a pinch of salt, one teaspoonful of cloves. Bake in a Majestic Range. Spice Cake. One cup brown sugar, one cup molasses, one cup butter, one of milk, one nutmeg, one teaspoonful extract of cinnamon, one teaspoonful of cloves, three eggs, four cups of flour, two teaspoonfuls of baking powder. Bake in a Majestic Range. Mottled Cake. One pound of sugar, one-half pound of butter, whites of twelve eggs, three cups of flour, one teaspoonful of baking powder, one teaspoonful extract of peach; take one- half of the batter and stir in one teaspoonful fruit coloring; fill the buttered cake pan by put- ting in one spoonful of white, then one of pink, until all the batter is in. Bake in a Majestic Range. Lunch Cake. Four cups of sugar, three cups of flour, one-half cup of milk, two eggs, two teaspoonfnls of baking powder, one teaspoon- ful extract of peach. Bake in a Majestic Range. Gold Cake. One-half cup of butter, two cups of sugar, three cups of flour, one cup of milk, yolks of ten eggs, one teaspoonful extract of lemon. Bake in a Majestic Range. Delicate Cake. One and one-half cups of sugar, one and one- half cups of flour, one cup of corn starch, one-half cup of butter, one-half cup of milk, whites of six eggs, two teaspoonfuls of baking powder; fla- vor with one-half teaspoonful extract of almond. Bake in a Majestic Range. Rolled Jelly Cake. One cup of sugar and two eggs creamed; add two tablespoonfuls of water, one and one-half cups of flour, one tea- spoonful of baking powder, one teaspoonful extract of lemon. Bake, in a Majestic Range, in a dripping pan in quick oven; when cool spread with jelly and roll. Lemon Jelly Cake. One and one-half cups of sugar, one-half of butter, one-half of milk, two and one-half cups of flour, three eggs, two teaspoonfuls of baking powder, one teaspoonful extract of lemon. Bake in layers in a Majestic Range. Filling . One cup of sugar, one egg, grated rind and juice of one lemon, one tablespoonful of water, one teaspoonful of flour. Boil until it thickens ; cool and spread between the layers. Orange Cake. Make cake part the same as for lemon cake. Bake in a Majestic Range. Filling. Whites of two eggs, three cups of sugar, the grated rind and juice of one orange, half the juice of one lemon, two teaspoonfuls extract of orange. Spread between layers. " MAJESTIC "IN RESTAURANTS" MAJESTIC." 48 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 53. FOB SOFT COAL, OR WOOD. IF FOE HARD COAL OK WOOD No. 53HC. The top cooking surface, etc., is accurately given under No. 52. _ No doubt readers will have &r&&^&xa v %. n ti ce< ! t^ e striking simi- larity in their construct- Bn99^^H||H ive features; in fact, one of the strong points we V| " rnake in recommending our ranges to the public ^l^ is, that the parts are nearly interchangeable one with the other, as is the case with our " pin extension " water-front in this range. The testimony of users is alto- gether in its favor. Price, $56.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. ICING FOR CAKE. Boiled Frosting. One pint of granulated sugar with enough water to dissolve it. Let it boil on a Majestic Range until it threads from the spoon. Beat the whites of two eggs stiff and pour the boiling sugar into it, beating all the time. Cream Frosting Take the whites of two eggs, add an equal measure of cold water, stir into this confectioners' sugar until the right consistency to spread. Flavor with one-half teaspoonful extract of vanilla. The Best Icing. One pound of sugar, whites of three eggs ; beat the whites until frothy, not white, add the sugar gradually with one hand while you beat with the other. Flavor with extract of lemon or almond. Frosting. Whites of two eggs, two cups of pulverized sugar, one- half cup corn starch. Beat all together until stiff, and frost the cake while hot. Soft Icing. Ten teaspoonfuls of sugar to one egg; beat twenty minutes. Flavor with extract of rose. Almond Icing. Three cups of sugar, one pound of almonds, blanched and pounded to a paste ; beat the whites of three eggs and stir in the sugar and almonds. Flavor with extract of rose. Water Icing. Two cups of sugar, water enough to make a thick paste, a small pinch of cream of tartar. Beat well; if not stiff enough, add more sugar. Flavor with one-half teaspoonful extract of peach. Chocolate Icing. Melt three ounces of chocolate in a little water, boil in two cups of sugar, stir in the whites of three well-beaten eggs. Flavor with extract of vanilla. Orange Cake Frosting. Yolks of three eggs beaten very light and made stiff with pulverized sugar, one teaspoonful of orange extract; put on the cake while warm. Gelatine Icing. Dissolve one tablespoonful gelatine in one-half cup boiling water, and strain ; thicken with powdered sugar, and flavor. Chocolate Icing. One cup milk; when it comes to a boil, add one cup grated chocolate; when chocolate is dissolved, add one and a half cups pulverized sugar, the yolks of five eggs ; after it has been taken from the stove, add one teaspoonful of vanilla. Crystallization. Crystallization consists in simply covering the cake while the icing is wet with granulated sugar, plain or pink. Or you can use pink or white sugar, or rock candy crushed. If you wish to crys- tallize only a portion of the icing, and that in any particular design, first allow the icing to dry, then wash the part you wish crystallized with white of egg or gum water, and cover it with the sugar ; then shake off what will not remain on. "MAJESTIC" IN SCIENCE" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 54. FOR SOFT COAL OK WOOD. IF FOR HARD COAL OR WOOD No. 54HC. Is the last of the series of family ranges, the description of which i* fully ~et forth under jj|^^ No. 52. With its r Ion copp.T ivservoir, as 1^^^^^, shown, it is admirably adapted for small restau- 4ftHJl ^H ranls and hotels, or fam- ili<>> who do cooking for WIT twenty to twenty - live pcr.-on.s. As of all our ^58 , j family ranges, we rec- ommend Xo. 54. ^*** i; .-ary ; cover till the peas are done tender, then add a bit of butter rolled in flour, and pepper to taste; let simmer for a few min- utes and serve. Mutton Chops. Season with salt and pepper, put in skillet, cover closely and fry five minutes, turning over once ; dip each chop in beaten egg, then in cracker or bread crumbs, and fry till tender or nicely browned on each side; or put in oven in a dripping pan with a little water, salt and pepper; baste frequently and bake in a Majestic Range until brown. To broil lamb chops, trim neatly, broil over a clear fire, with a Majestic Broiler, season with pepper and salt, and serve with green peas. Fried Salt Pork. Cut in rather thin slices, and freshen by letting lie an hour or two in cold water, or milk and water, roll in flour and fry till crisp (if in a hurry pour boiling water on the slices, let stand a few minutes, drain, roll in flour and fry as before) ; drain off most of the grease from frying pan, stir in while hot one or two tablespoons of flour, half a pint new milk, a little pepper, and salt, if not salt enough already from the meat; let boil and pour into gravy dish. This makes a nice white gravy when properly made. Cook on a Majestic Range. " MAJESTIC "IN PROPORTIONS" MAJESTIC." ' MAJESTIC RANGE COOK BOOK. MAJESTIC LAUNDRY STOVE No. 1 Is no doubt the most convenient and economical apparatus that has ever been constructed for laundry purposes. It has space on sides to hold eight sad irons, so arranged that they set closely against fire linings. The -stove has open anchor plate, short center, and two 8-inch lids, so that any 8-inch pit or flat-bottom wash boiler may be used on top. If wanted, we connect open top Copper Reservoir with water heater inside of fire box, that will heat 40 gallons of water. Any kind of fuel can be used. Price, $18.50. With Water Connections, 21.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 61 Fried Porksteaks. Fry like beefsteaks, with pepper and salt, or sprinkle with dry powdered sage if the sausage flavor is liked. Fry on a Majestic Range. Roast Pork. A small loin of pork, three tablespoons bread crumbs, one onion, half a teaspoon chopped sage, half teaspoon salt, half teaspoon pepper, one oiiHce chopped suet, one tablespoon drippings. Separate each joint of the loin with the chopper, and then make an inci- sion with a knife into the thick part of the pork in which to put the stuf- fing. Prepare the stuffing by mixing the bread crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed press the mixture snugly into the incision already made in the pork, and sew to- gether the edges of the meat with needle and thread, to confine the stuf- fing. Grease well a sheet of kitchen paper with drippings, place the loin into this, securing it with a wrapping of twine. Put to bake in a dry baking pan in a brisk Majestic Range oven, basting immediately and con- stantly as the grease draws out, and roast a length of time, allowing twenty minutes to the pound and twenty minutes longer. Serve with apple sauce or apple fritters. Veal Loaf. Chop fine three pounds of leg or loin of veal and three -fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two eggs, season with pepper and a little salt if needed; mix all together and make into a solid form; then take the crackers that are left and spread smoothly over the outside ; bake in a Majestic Range one hour, and eat cold. Veal or Chicken Pot-Pie. Put two or three pounds veal (a piece with ribs is good) cut in a dozen pieces in a quart of cold water; make a quart of soda biscuit dough, take two-thirds of dough, roll to a fourth of an inch thick, cut in strips one inch wide by three long; pare and slice six potatoes; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then add pieces of veal and dough, seasoning with salt, pepper, and a little butter, until all the veal is in the pot; add boiling water enough to cover, take rest of dough, roll out to size of pot, cut several holes to let steam escape, and place over the whole. Put on a tight lid and boil gently on a Majestic Range twenty or thirty minutes without uncovering. A Pot Roast. Take a nice brisket of beef, weighing about four pounds, trim off rough parts; place it in a kettle, over a good fire, on a .Majestic Range; bro\vn one side, then turn and brown on the other; then add one pint of boiling water; cover and cook slowly one hour. Adda teaspoonf ul of salt when the meat is half done. After the water evapo- rates add no more, as there should be sufficient fat to finish cooking the meat. When the meat is done place it on a heated dish. Drain all the fat but two tablespoonfuls from the pot, and puf it away for frying. To the two tablespoonfuls in the pot add the same quantity of flour. Mix well, and add one pint of water; stir until it boils; season, and pour around the meat. " MAJESTIC" IN PRINCIPLE" MAJESTIC." MAJESTIC RANGE COOK BOOK MAJESTIC RANGE No. 55. FOB SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD 55HC. and Hue lined with asbestos* - Prices include delivery on board cars in St. Louis Freight must be .paid by purchasers-the rate varying according to distance-from 25c to $2.00 per MAJESTIC RANGE COOK BOOK. Boned Ham. Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender on a Majestic Range, putting it on in warm water; take up in a wooden tray, let cool, remove bone carefully, press the ham again into shape, return to boiling liquor, remove pot from fire and let the ham remain in it till cool. Cut across and serve cold. Boiled Ham. Pour boiling water over it and let stand until cool enough to wash ; scrape clean (some have a coarse hair brush on purpose >for cleaning hams), put in a thoroughly cleansed boiler with cold water enough to cover; bring to the boiling point and then place on back part of range to simmer steadily for six or seven hours, or till tender when pierced with a fork (if the ham weighs twelve pounds) ; be careful to keep water at boiling point, and not to allow it to go much above it. Turn the ham once or twice in the water; when done take up and put into a baking pan to skin; dip the hands in cold water, take the skin be- tween the lingers and peel as you would an orange ; set in a moderate oven, placing the lean side of the ham downward, and if you like sift over pounded or rolled crackers. Bake one hour in a Majestic Range. The baking brings out a great quantity of fat, leaving the meat much more delicate, and in warm weather it will keep in a dry, cool place a long time ; if there is a tendency to mold set it a little while into the oven again. Or, after the ham is boiled and peeled cover with the white of a raw egg, and sprinkle sugar or fine bread crumbs over it; or cover with a regular cake-icing, place in the oven and brown ; or, quarter two onions, stick whole allspice and black pepper in the quarters, with a knife make slits in the outside of the ham in which put the onions, place in dripping pan, lay parsley around and bake till nicely browned. Or, after boiling and peeling dust with sugar and pass a hot knife over it until it forms a caramel glaze, and serve without baking. A still nicer way is to glaze with strong meat jelly or any savory jelly at hand, boiled down rapidly , (taking great care to prevent burning) until it is like glue. Brush this jelly over the ham when cool and it makes an elegant dish. The nicest portion of a boiled ham may be served in slices, and the ragged parts and odds and ends chopped fine for sandwiches, or by adding three eggs to one pint of chopped ham a delicious omelet may be made. If the ham is very salt it should lie in water over night. Broiled Ham. Cut the ham in slices of medium thickness, place on a hot gridiron and broil on a Majestic Broiler until the fat readily flows out and the meat is slightly browned; take from the gridiron with a knife and fork, drop into a pan of cold water, then return to the gridiron, - repeat several times, and the ham is done; place in a hot platter, add a few lumps of butter, and serve at once. If too fat trim off a part; it is al- ' most impossible to broil the fat part without burning, but this does not impair the taste. Pickled pork and breakfast bacon may be broiled in the same way. Delicious Fried Ham. Place the slices in boiling water and cook till tender; put in frying pan and brown on a Majestic Range, and dish on a platter; fry some eggs by dripping gravy over them until done instead of turning; take up carefully and lay them on the slices of ham. " MAJESTIC "IN USE" MAJESTIC." 64 MAJESTIC RANGE COOK BOOK. Fried Veal Cutlets. Make a batter of half pint of milk, a well- beaten egg, and flour; fry the veal brown in sweet lard or beef drippings, dip it in the batter and fry again till brown ; drop some spoonfuls of bat- ter in the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin, pounded, and cooked nearly an hour in a Majestic Range. Cracker crumbs and eggs may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire. If a gravy is wanted sprinkle a little flour in the pan, add salt and pepper and a little water, let come to a boil, and pour over the cutlets; or, pound well, squeeze juice of lemon over the slices, let stand an hour or two, dip in beaten egg and then in fine bread crumbs (if no stale bread is at hand dry slices in a cool oven), plunge at once into hot fat enough to cover. The slices will brown before they are thoroughly cooked, and the pan should be drawn aside to a cooler place to "finish " more slowly. Fish may be fried in the same way ; when done the meat will separate readily from the bone when a knife is inserted. They may be dipped in milk and then in flour, instead of in eggs and bread crumbs; sift salt evenly over the meat or flsh just before serving. The bread crumbs should be fine ; if coarse, they crumble off with the egg in cooking. Roast Spare-Rib. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey-dressing, sew up tightly, place in dripping pan with pint water, baste frequently, turning over once so as to bake both sides equally Bake in a Majestic Range until a rich brown . Yankee Pork and Beans. Pick over carefully a quart of bear and let them soak over night; in the morning wash and dram in another water, put on to boil in cold water with half a teaspoon of soda- boil about thirty minutes (when done the skin of a bean will crack if taker out and blown upon), drain, and put in an earthen pot first a slice of port and then the beans, with two or three tablespoons of molasses. Whei the beans are in the pot put in the center half or three-fourths of a pounc of well-washed salt pork with the rind scored in slices or squares, and uppermost, season with pepper and salt if needed; coverall with he water, and bake six hours or longer in a moderate oven in a Majestic Range, adding hot water as needed; they can not be baked too Keep covered so that they will not burn on the top, but remove cover hour or two before serving, to brown the top and crisp the pork. This , the Yankee dish for Sunday breakfast. It is often baked the day before allowed to remain in the oven all night, and browned in the mornin< Serve in the dish in which they are cooked, and always have enough lei to know the luxury of cold beans, or baked beans warmed over. If sal pork is too robust for the appetites to be served, season delicately wit salt, pepper, and a little butter, and roast a fresh spare-rib to serve wit them. "MAJESTIC" IN SPEED" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 56. FOB SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD 56HC. , restaurants, double mantel shelf , center flue, one water-front. Price, Prices include de.ivery on board cMu the rate varying aecording to distance-from 25c to $Z.uu | 66 MAJESTIC RANGE COOK BOOK. POULTRY. Baked Chickens. Dress the chickens and cut them in two, soak for half an hour in cold water, wipe perfectly dry and put in a dripping- pan, bone side down, without any water; have a hot oven, and, if the i-hirkens are young, half an hour's cooking in a Majestic Range will be sufik-ient. Take out, and season with butter, salt and pepper; pack one above another as closely as possible, and place in a pan over boiling water, covering them closely this keeps them moist until served boil the gib- lets in a little water, and, after the chickens are taken from the dripping- pan, put into it the water in which giblets were boiled, thicken it, and add the chopped giblets. This manner of baking chickens is fully equal to broiling them. Baked Spring Chickens. Cut each of four chickens into seven or nine pieces, wash thoroughly and quickly, and put in a colander to drain, put a half tablespoon each of lard and butter into a dripping-pan, lay in the pieces, and add half a pint hot water; place in Majestic Range oven and bake half an hour, turn, taking care that they get only to a light brown, and, just before taking up, add salt and pepper to taste; when done, take out in a dish and keep hot. To make the gravy, add a half pint or more of water, set the dripping-pan on the range, and add one tablespoon flour mixed with half cup of cream or milk, stirring slowly, adding a little of the mixture at a time, Let cook thoroughly, stirring constantly to prevent burning, and to make the gravy nice and smooth ; season more if necessary. Baked Chicken with Parsnips. Wash, scrape and quarter parsnips, and parboil for twenty minutes ; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lump of butter the size of an egg, or two or three slices of good pickled pork; put enough water in pan to prevent burning, place in Majestic Range oven and bake until chickens and parsnips are done to a delicate brown; serve chicken separately on a platter, pouring the gravy in the pan over the parsnips. Chicken Croquettes. Boil two fowls weighing five pounds each till very tender, mince fine, add one pint cream, half pound butter, salt and pepper to taste; shape oval in a jelly glass or mold. Fry in lard like doughnuts until brown on a Majestic Range. Breaded Chicken. Cut a tender chicken into seven pieces, as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs, seasoned with chopped parsley, pepper and salt; place in dripping- pan, dot the pieces with bits of butter (one tablespoon in all), add a little water, bake slowly in a Majestic Range, basting often. When done, take out chicken and make gravy in the pan by adding a mixture of flour and butter, make smooth by stirring. Add either cream or milk to make sufficient gravy, which season to taste. " MAJESTIC" IN COMPLETENESS" MAJESTIC." MAJESTIC RANGE COOK BOOK. 67 Broiled Chickens or Quails. Cut a chicken open on the back, lay on the meat-board and pound until it will lie flat, place on Majestic Broiler and broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much better to tender, chop line and add flour, butter, pepper, salt, and stir a cup of sweet cream to the water in which they were boiled ; when the chicken is done, dip in this gravy while hot. lay it back on the broiler a minute, put it in the gravy and let boil for hall a minute, and send to the table hot. Cook quails in the same way. Dressing for Chicken or Beef .Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordinarily in a Majestic Range; for ducks, add onions chopped fine ; if the bread-dressing is wanted too, it may be laid in the corner of the pan. Fricasseed Chicken. Cut up and put on to boil, skin side down, on a Majestic Range in a small quantity of water, season with salt, pep- per, and slices of an onion if liked; stew gently until tender, remove chicken, add a half pint of cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two or three minutes, add a little chopped parsley, and serve. Or, first fry the chicken brown in a little hot lard on a Majestic Range, take out chicken, add a tablespoon flour, and let cook a minute, stirring constantly; add a pint of water (or stock, if at hand), a little vinegar or Worcestershire sauce, season with salt and pepper; when it has boiled, remove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce- pan with barely enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken, and fry with pork on a Majestic Range until it is a fine, rich brown; take chicken and bits of pork from the pan, pour in the broth, thicken with brown flour, mixed smooth with a little water, and season with pepper; now put chicken and pork back into gravy, let simmer a few minutes, and serve very hot. English Roast Turkey. Kill several days before cooking, pre- pare in the usual manner, stuff with bread-crumbs (not using the crusts) rubbed fine, moistened with butter and two eggs, seasoned with salt, pep- per, parsley, sage, thyme or sweet marjoram ; sew up, skewer, and place to roast in a rack within a dripping-pan in a Majestic Range; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed to- f ether, stir in the dripping-pan, let boil thoroughly and serve in a gravy- oat. Garnish with fried oysters, and serve with celery sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds. If it ecomes too brown, cover with buttered paper. " MAJESTIC" IN REALITY ' MAJESTIC." 68 MAJESTIC RANGE COOK BOOK. Chickens for Lunch. Split a young chicken down the back, wash and wipe dry, season with salt and pepper. Put in a dripping-pan, and place in a moderate Majestic Range oven; bake three-quarters of an hour, This is much better for traveling lunch than when seasoned with butter. Chicken Pot-pie. Cut up a chicken and place on a Majestic Range in hot water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread dough, add a small lump of lard, and mix up like light biscuit, roll, cut out with cake-cutter, and set by range to rise ; wash and pare potatoes of moderate size, and add them when chicken is almost done; when potatoes begin to boil, season with salt and pepper, add dumplings and season again. See that there is water enough to keep from burning, cover very tightly, and do not take cover off until dumplings are done. They will cook in half an hour, and may be tested by lifting one edge of the lid, taking out a dumpling, and breaking it open. Or the dumplings may be placed in steamer over cold water, taking care to leave some of the holes in steamer open as, if all are covered by the dumplings, the steam will not be admitted, and they will not cook well. If there are too many dumplings to lie on bot- tom without covering all holes, attach them to the side and upper edge of steamer by wetting dough and pressing it to the edge. When done, re- move to vegetable dish and pour hot gravy over them. Dish potatoes by themselves, and chickens and dumplings together. Make gravy by mix- Ing two level tablespoons flour and a little butter together, and stir into the broth remaining in pot slowly, add more boiling water if needed, and season with salt and pepper. Or, make dumplings with one pint sour milk, two well-beaten eggs, half teaspoon soda (mixed iu part of the flour), and Hour enough to make as stiff as can be stirred with a spoon; or baking powder and sweet milk may be used. Drop in by spoonfuls, cover tightly, and boil on a Majestic Range, as above. A pot-pie may be made from a good boiling piece of beef ; if too much grease arises, skim off. Chicken Pie. Cut up two young chickens, place on a Majestic Range in hot water enough to cover (as it boils away add more, so as to have enough for the pie and for gravy to serve with it), boil until tender; line the sides of a four of six quart pan with a rich baking powder or soda biscuit dough quarter of an inch thick, put in part of the chicken, season with salt, pepper and butter, lay in a few thiu strips or squares of dough, add the rest of chicken and season as before ; some add five or six fresh eggs, or a few new potatoes in their season; season liquor in which the chickens are boiled with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick with a hole in the center the size of a tea cup. Keep adding the chicken liquor as needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour in a moderate oven. Veal pies are similarly made, omitting eggs, and using two or three pounds veal to a quart of dough. Add to the liquor left in pot a table- spoon of butter mixed with flour to a paste, season with pepper and salt for gravy, adding water if needed. " MAJESTIC" IN STANDING" MAJESTIC." MAJESTIC RANGE COOK BOOK. 69 MAJESTIC RANGE No. 57. FOR SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD 57HC. Is designed to supply the demands of people who have large . families, or who enter- tain and do cooking for large numbers. It has two ovens ^^^^wKur reei latfng deep, 13 inches high, with large warming oven under each One fi re with our regui aung dampers governing the temperature in either oven, to suit the wants of *f*fcj surf ace 32x53 inches; six 8-inch lids, and key plates, double mantel shelf, diagonal grates, bailed ash pan, and horse-shoe water-back. nice, si. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers- the rate varying according to dlstance-from 25c to $2.00 per 100 Ibs. 70 MAJESTIC RANGE COOK BOOK. GAME. Quail on Toast. Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or ten minutes, drain and dry with a cloth, lard them with bacon or butter and rub salt over them, place on Majestic Broiler and turn often, dipping two or three times into melted butter; broil about twenty minutes. Have ready as many slices of buttered toast as there are birds, and serve a bird, breast upward, on each slice. Broiled Pheasant or Prairie Chicken. Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough without parboiling), and boil until it can be pierced with fork; take out, rub over salt, pepper and butter, and broil with breast over brisk fire on a Majestic Broiler; place a lump of butter on each piece and set all in the oven a few minutes. For breakfast serve on fried mush; for dinner, on toast with a bit of currant jelly over each piece. It may be served with toast cut in pieces about two inches square, over which pour gravy made by thickening the liquor in which the birds were boiled, with a little but- ter and flour rubbed together and stirred in while boiling. Squirrels may be prepared the same way. Broiled Quail. Split through the back and broil over a hot fire on a Majestic Broiler, basting frequently with butter. When done place a bit of butter on each piece and set in a Majestic Eange oven a few mo- ments to brown. Serve on pieces of toast with currant jelly. Plovers are cooked in the same way. Pigeons should be first parboiled and then broiled. Prairie Chickens. Cut out all shot, wash thoroughly but quickly, using some soda in the water, rinse and dry. fill with dressing, sew up with cotton thread, and tie down the legs and wings: place in a steamer over hot water till done, remove to a dripping pan, cover with butter, sprinkle with salt and pepper, dredge with flour, place in a Majestio Range oven and baste with the melted butter until a nice brown. Serve with either apple sauce, cranberries or currant jelh*. Roast Duck. Ducks are dressed and stuffed in the same manner as above. Young ducks should roast from twenty-five to thirty minutes; full-grown for an hour or more with frequent basting. Some prefer them underdone, served very hot. but thorough cooking will prove more gen- erally palatable. Serve with currant jelly, apple sauce and green peas. If old. parboil before roasting. Place the remains of a cold roast duck in a stew pan with a pint of gravy and a little sage, cover closely and let it simmer for half an hour on a Majestic Range; add a pint of boiled green peas, stew a few minutes, remove to a dish, and pour over it the gravy and | " MAJESTIC" IN APPEARANCE" MAJESTIC." MAJESTIC RANGE COOK BOOK. 71 Roast Quails. Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper; stuff with any good dressing and se\v up with tine thread: spread with butter and place in a Majestic Range oven with a good steady heat, turning and basting often with hot w.ajter seasoned with butter, salt and pepper; bake three-quarters of an hour. AVhen about half done add a little hot water to the pan, and it is well to place a dripping pan over them to prevent browning too much. Add to the gravy Hour and butter rubbed together, and water if needed. Roast Goose. The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. A ''green" (four mouths old) is the choicest. Kill at least twenty-four hours before cooking: cut the neck close to the back, beat the breast-bone flat with a rolling pin. tie the wings and legs securely, and stuff with the fol- lowing mixture : Three pints bread crumbs, six ounces butter, or part butter and part salt pork, two chopped onions, one teaspoon each of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking pan with- a little water, and baste frequently with salt and water (some add onion and some vinegar), turning often so that the sides and back may all be nicely browned. " When nearly done baste with butter and a little flour. Bake in a Majestic Range two hours or more if old. When done take from the pan. pour off the fat. and to the brown gravy left add the chopped giblets which have previously been stowed till tender, together with the water they we'-e boiled in; thicken with a little flour and butter rubbed to- gether, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose. Reed Birds. Roasting by suspending on the little wire which ac- companies the roaster is the best method ; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of each and scoop out a part of the^po- tato; drop a piece of butter into each bird, pepper and salt, and put it in the hollows made in the potatoes; put on as covers the pieces cut off. and clip the other end for them to stand on. Set in a baking pan upright with a little water to prevent burning, bake slowly in a Majestic Range. and serve in the dish in which they are baked. Or, boil in a crust like dumplings. Rabbits. Rabbits, which are in the best condition in mid-winter, be fricasseed like chicken in white or brown sauce. To make a pie, first stew till tender and make like chicken pie. To roast, stuff with a dressing made of bread crumbs, chopped salt pork, thyme, onion, and per and salt; sew up, rub over with a little butter, or pin on it a few -alt pork, add a little water in the pan, and baste often. Serve with mashed potatoes and currant jelly. Bake ia a Majestic Range. Snipe- Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked in a Majestic Range. "MAJESTIC" IN EVERY LAND " MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 58. FOIl SOFT COAL OR WOOD. Has two ovens, each 17 inches wide, 23 inches deep, 13 inches high w th center flues one fire: center plate with reducing ring, balance solid or open^ wit ^ ** de ^ ef Top cooking surface 34x63 inches, double mantel shelf, lower warming ovens, baUe nsh pan, heavy diagonal grates and fire linings pin extension waterback .End flu- lined with pure asbestos boajd. For parts in steel, malleable and gray iron see page 11. Price Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers- trie rate varying according to distance from 26c to $2.00 per Ibs. MAJESTIC RANGE COOK BOOK. 73 FISH. Baked Fish. Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and ">epper. fiU with a stuffing made like that for poultry but drier; sew it up and put in% hot pan with some drippings and a lump of butter, dredge with Hour, and lay over the fish a few thin slices of salt pork or bits of butter; bake an hour and a half in a Majestic Range, basting occasionally. Baked Shad. Open and clean the fish, cut off head (or not as pre- ferred) cut out the backbone from the head to within two inches of the tail and fill with the following mixture : Soak stale bread in water, squeeze dry; cut a large onion in pieces, fry in butter, chop fine, add the bread, two ounces of butter, salt, pepper, and a little parsley or sage; heat thoroughly, and when taken from the fire add two yolks of well- beaten eggs; stuff, and, when full, wind the fish several times with tape, place in baking pan in a Majestic Range, baste slightly with butter, and cover the bottom of pan with water. Serve with the following sauce : Sauce. Reduce the yolks of two hard-boiled eggs to a smooth past add two tablespoons olive oil, half teaspoon mustard, and pepper an vinegar to taste. Baked Salmon, Trout or Pickerel. Clean thoroughly, wipe carefully, and lay in a dripping pan with hot water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several muffin rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail to- gether) ; bake slowly in a Majestic Range, basting often with butter and w;iu-r. When done have ready a cup of sweet cream into which a few spoons of hot water have been poured, stir in two tablespoons melted butter and a little chopped parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once. Place the fish in a hot dish and pour over the sauce. Codfish a la Mode. Teacup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well beaten, half tea- cup butter, salt and pepper; mix well, bake in baking dish from twenty to twenty-five minutes in a Majestic Range. Boiled Fish. To boil a fish fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in a well- floured cloth, tie closely with twine or sew, and place in well-salted boil- ing water. Place where it will simmer from eight to ten minutes to the pound, on a Majestic Range, according to size and thickness of fish. Boiled Salt Mackerel. After freshening wrap in a cloth and simmer for fifteen minutes on a Majestic Range; it will be almost done as soon as the water reaches the boiling point; remove, lay on it two hard- boiled eggs sliced, pour over it drawn butter and trim with parsley leaves. Boiling salt fish hardens it. " MAJESTIC "IN COOKING " MAJESTIC." 74 MAJESTIC RANGE COOK BOOK. Boiled White Fish. Dress the fish nicely and cover in fish kettle with boilino- water seasoned well with salt; remove the scum as it and simmer, allowing from eight to ten minutes time to every pound ; when about half done add a little vinegar or lemon juice, take out, drain, and dish carefully, pouring over it drawn butter; or garnish with sprigs of parsley, and .serve with egg sauce. Cook on a Majestic Range. Broiled White Fish. Clean, split down the back, and let stand insulted water for several hours: wipe dry and place on agyrell-g] fridiron over hot coals, sprinkling with salt and pepper. Tut flesh side own at first, and when nicely browned turn carefully on the other. Cook on a Majestic Range for twenty or thirty minutes, or until nicely browned on both sides. Brook Trout. Wash and drain in a colander a few minute nearly to the tail, flour nicely and put in pan, which should be hot but not burning; throw in a little .salt to prevent sticking, and do not turn until brown enough for the table. Trout are nice fried with slices of salt pork. Cook on a majestic Range. Codfish Balls. Soak codfish cut in pieces about an hour in luke- warm water, remove skin and bones, pick to small pieces and return to range in cold water. As soon as it begins to boil change the water and brino- to a boil again. Have ready potatoes boiled tender, well mashed and seasoned with butter. Mix thoroughly with the potatoes half the quantity of codfish while both are still hot, form into flat, thick cakes or round balls, fry in hot lard or drippings on a Majestic Range, or dip in hot fat like doughnuts. The addition of a beaten egg before making into balls renders them lighter. Cold potatoes may be used by reheating, adding a little cream and butter and mixing while hot. Fried Fish. Clean thoroughly, cut off the head, and. if large, cut out the backbone, and slice the body" crosswise into five or six pieces: dip in Indian meal or wheat flour, or in a beaten egg, and then in Dread crumbs (trout and perch should never be dipped in meal), put into a thick-bottomed skillet, skin side uppermost, with hot lard or drii fry slowly on a Majestic Range and turn when a light brown. The roe and the backbone if previously removed may be cut up and fried with i br- other pieces. A better way is to dredge the pieces in the llonr. with beaten egg, roll in bread crumbs and fry in hot lard or drippings enough to completely cover them. If the fat is very hot the fish will not absorb it and will be delicately cooked. When brown on one side turn over in the fat and brown the other, and when done let them drain. ,Sli.-cs of large fish may be cooked in the same way. Serve with tomato sauce or slices of lemon. Pan-Fish. Place in pan with heads together and fill spaces with smaller fish ; when ready to turn put a plate over, drain off fat, invert pan. and the fish will be left unbroken on the plate. Put the lard back in the pan. and when hot slip back the fish, and when the other side ii brown drain, turn on plate as before, and slide them on the platter to go to the table. Cook on a Majestic Range. " MAJESTIC" IN DESIGN" MAJESTIC." MAJESTIC RANGE COOK BOOK. 75 EGGS. To Make Omelet. Beat the yolks lightly ; then add the milk, the salt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching the butter; put in a tablespoon of butter and pour in the omelet, which .should at once begin to bubble and rise in flakes. Slip under it a thin, broad- bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs be- gin to set." fold over, shake the skillet so as to entirely free the omelet, ran -fully slide it on a hot platter and serve at once. It should be cooked in from three to five minutes. To bake an omelet place in the frying-pan on top of range until it begins to "set" in the middle, then place in a rather hot Majestic Range oven; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten minutes. Where a large quantity of eggs art- used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Three eggs make a good-sized oineletT Ham. chicken and all kinds of meat omelets are made by chop- ping the meat fine and placing between the folds before dishing. In making vegetable (asparagus, tomatoes, cauliflower, etc.) omelets cook the vegetables as if for the table; place them in the center of the omelet just before folding. For a plain, easily-made omelet take three tablespoons milk and a pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fold over and serve at once. Some scald a little parsley, pour off the water, chop it. and mix with the omelet just before pouring into the pan. Old cheese grated and added to a plain omelet is a favorite dish. To make a bread omelet re- move all crust from a large slice of light, white bread, moisten with sweet milk, rub through a sieve, add to the yolks, beat very thoroughly, and season with salt and pepper to taste, adding beaten whites last. Washington Omelet. Let one teacup milk come to a boil, pom- it over one teacup bread crumbs and let stand a few minutes. Break six into a bowl; stir (not beat) till well mixed; then add the milk and bread: mix; season with salt and pepper and pour into a hot skillet, in \vhicha large tablespoon of butter had been melted; fry slowly, cut-in squares, turn, fry a delicate brown on a Majestic Range: serve at once. Curried Eggs. Slice two onions and fry in butter, add a table- spoon curry powder and one pint good broth or stock: stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments on a Majestic Range, then add eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil. " MAJESTIC "IN CONCEPTION- MAJESTIC." 76 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE COOK BOOK. Prices include delivery on board cars in St. Louis. Freight must be paid by purchasers the rate .varying according to distance from 25c to $2.00 per 100 Ibs. 78 MAJESTIC RANGE COOK BOOK. Boiled Eggs. Put them on in cold water, and when it has hoiled on a Majestic Range the eggs will he done, the whiles being soft and di- gestible, as they are not when put on in hoiling water. Escaloped Eggs. Moislen bread crumbs with milk or meat broth, place a layer of this in a well-buttered dish, slice some hard-boiled eggs, and dip each slice in a thick drawn butter sauce to which a well-beaten egg has been added; put a layer of them upon the crumbs, then a slight layer of minced ham. veal or chicken, then bread, etc.. finishing with dry, sifted bread crumbs; bake until well heated in a Majestic Range. Or, mix equal parts minced ham and fine bread crumbs, season with salt, pepper and melted butter, adding milk to moisten till quite soft; half fill buttered gem pans or small patty pans with this mixture, and break an egg carefully upon the top of each, dust with salt and pepper, sprinkle finely powdered crackers over all, set in the oven and bake eight minutes. Serve immediately. Frizzled Ham and Eggs. Take bits of either boiled or fried ham. chop fine and place in a skillet prepared with butter or beef drip- pings: take four to six well-beaten eggs, pour over ham, and when heated through season well with pepper and salt; stir together, cook until done brown on a Majestic Range, and turn over without stirring. Poached Eggs. Break and drop them one at a time in salted water, to which some add a small lump of butter; some say drop in when simmering, others when boiling, not letting it bofl again after putting in the eggs; others have water boiling, salt, then place it where it will stop boiling, drop in eggs and let simmer gently till done on a Majestic Rang Always take great care in keeping the yolk whole. To preserve the eg, round, muffin rings may be placed in the water, or stir with a spoon an drop in the eddy thus made, stirring till egg is cooked. To serve them toast squares of bread three-quarters of an inch thick, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, and sprinkle with pepper and salt. ' Some put a bit of butler on each egg. Serve with Worcester sauce if desired. Some poach eggs in milk, serving them in sauce dishes with some of the milk, and season- ing with pepper and salt. Scrambled Eggs. In a deep earthen pie plate, warm sweet milk, allowing two tablespoons to each egg (or less, with a large number eggs), add a bit of butter size of a walnut, and a little salt and peppe When nearly to boiling point drop in the eggs, broken one at a time in saucer: with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks, if it begins t cook dry and fast at the bottom move the dish back instantly, for succe depends wholly on cooking gently and evenly, proportions being of se ondary importance. Take from range before it has quite all tbiekene and continue turning it up from the bottom of the dish a moment longe If served in another dish (it keeps warmer served in same) have it wel heated. The mixture should be in large flakes of mingled white and yel- low, and as delicate as baked custard. Some prefer them scrambled without the milk. Cook on a Majestic Range. " MAJESTIC "IN FORM ' MAJESTIC." K. 5 MAJESTIC RANGE COOK BOOK. 70 VEGETABLES. Dry Lima Beans. Wash one quart of dry lima beans in two warm waters, soak three hours, drain, and put on Majestic Range to cook in enough boiling water to cover them: cover pot with tin lid, adding more hot water as it boils away, boiling rapidly for one and a half hours, when there should be only water enough to come up to top of the beans ju>t sufficient to make a nice dressing. Five minutes before taking up. season with salt and pepper, and stir in a dressing made of one tablespoon each of flour and butter, rubbed together until smooth. This is a delicious dish. String Beans. String, snap and wash two quarts beans, boil on Majestic Range, in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hour and a half, and add salt and pepper just before taking up. stirring in one and a half tablespoons butter rubbed into two tablespoons flour and half pint sweet cream. Or, boil a piece of salted pork on Majestic Range one hour, then add beans and boil an hour and a half. For shelled beans boil half an hour in water enough to cover, and dress as above. Stewed Carrots. Take any quantity desired, divide the carrots lengthwise, and boil on Majestic Range until perfectly tender, which will require from one to two hours. "When done, have ready a sauce-pan with one or two tablespoons butter, and small cup cream; slice the carrots very thin, and put in the sauce-pan; add salt and pepper, and let stew ten or fifteen minutes, stirring gently once or twice, and serve in a vegetable dish. Some add more milk or cream; when done skim out carrots, and to the cream add a little flour thickening, or the beaten yolks of one or two eggs. When it boils pour over the carrots and serve. Carrots may also be boiled with meat like turnips or parsnips, but they take longer to cook than either. Stewed Corn. Cut with a sharp knife through the center of every row of grains, and cut off the outer edge; then with the back of the blade push out the yellow eye. with the rich, creamy center of the grain, leaving the hull on the cob. To one quart of this add half a pint rich milk, and stew until cooked in a covered tin pail, in a kettle one-third full of boiling water; then add salt, white pepper, and two or three ounces butter; allow two hours for cooking on a Majestic Range; it seems a long time, but there is no danger of burning, and it requires no more attention than to stir it occasionally and to keep good the supply of water. If drier than liked, add more milk or cream. Or, after cutting corn from the cob, boil the cobs ten or fifteen minutes and take out and put com in same water; when tender, add a dressing of milk, butter, pepper and salt, and just before serving stir in beaten eggs, allowing three eggs to a dozen ears of corn. "MAJESTIC" IN VALUE-' MAJESTIC." SO MAJESTIC RANGE COOK BOOK. Heidelberg Cabbage. Select two small, solid heads of hard red cabbage; divide them in halves from crown to stem ; lay the split side down, and cut downwards in thin slices. The cabbage will then be in narrow strips or shreds. Put into a saucepan a tablespoon of clean drip- pings, butter, or any nice fat; when fat is hot, put in cabbage a teaspoon of salt, three tablespoons vinegar (if the latter is very strong use but two), and one onion, in which three or four cloves have been stuck, buried in the middle; boil two hours and a half on a Majestic Range; if it becomes too dry and is in danger of scorching add a very little water. This is very nice. Fried Cabbage. Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand live minutes. Have an iron kettle smoking hot, drop one tablespoon lard into it, then the cab- bage, stirring briskly until quite tender; send to table immediately. One-half cup sweet cream and three tablespoons vinegar the vinegar added after the cream has been well stirred, and after taking from the Majestic Range, is an agreeable change. When properly done an invalid can eat it without injury, and there is no offensive odor from cooking. Dandelions. They are fit for use until they blossom. Cut off the leaves, pick over carefully, wash in several waters, put into boiling water, boil one hour, drain well, add salted boiling water, and boil two hours on a Majestic Range; when done, turn into a colander and drain, season with butter, and more salt if needed, and cut with a knife; or boil with a piece of salt pork, omitting the butter in the dressing. Boiled or Fried Onions. Wash and peel, boil ten minutes, pour off this water, again add boiling water, boil a few minutes and drain a second time; pour on boiling water, add salt and boil for one hour on a Majestic Range; place in a colander, turn a saucer over them and press firmly to drive off all the water; place in a dish and add butter and pep- per. Or, about half an hour before they are done, turn a pint of milk into the water in which they are boiling, and, when tender, season as above. Old onions require two hours to boil. To fry onions, slice and boil ten minutes each time in three waters, drain, fry in butter or beef drippings, stir often, season, and serve hot. Potatoes Boiled or Baked in Jackets. Wash clean (a brus is the best implement for cleaning potatoes), cut off the ends, let stand in cold water a few hours, put into boiling water, the larger ones first, and 'in in a short time adding the rest, cover, and keep boiling constantly; er fifteen minutes throw in another handful of salt and boil another fifteen minutes on a Majestic Range ; try with a fork, and if it does not quite run through the potato, they are done. (This is called " leaving a bone in them. 1 ') Drain, take to door or window and shake in open air to . make them mealy; return to range and allow to stand uncovered for; moment. Or, when washed, bake in a moderate oven fifty minutes; place in a steamer half an hour over water kept constantly boiling; serve immediately; or, wash and peel medium-sized ones and bake in pan with roast meat, basting often with the drippings. " MAJESTIC" IN COMPLETION" MAJESTIC." MAJESTIC RANGE COOK BOOK. 81 Boiled Corn. Put the well-cleaned ears in salted boiling water. boil an hour on a Majestic Range, or boil in the husk for the same time, remove husks and serve immediately. Corn thoroughly cooked is a wholesome dish. Hominy. Soak one quart of ground hominy over night, put over the fire in a tin pail, set in boiling water with water enough to cover, boil gently for five hours on a Majestic Range, as it can not be hurried. After the grains begin to soften on no account stir it. The water put in at first ought to be enough to finish it, but if it proves too little, add more care- fully, as too much makes it sloppy. Salt just before taking from the range, as too early salting makes it dark. Jf properly done, the grains will stand out snowy and well done, but round and separate. Boiled Cauliflower. To each half gallon water allow heaped ta- blespoon salt; choose close and white cauliflower, trim off decayed out- side leaves, and cut stock off flat at bottom ; open flower a little in places to remove insects which generally are found about the stalk, and let cauliflowers lie with heads downward in salt and water for two hours pre- vious to dressing them, which will effectually draw out all vermin. Then put into boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire on a Majestic Range, keep- ing the saucepan uncovered. The water should be well skimmed. When cauliflowers are tender, take up. drain, and if large enough place upright in dish ; serve with plain melted butter, a little of which may be poured over the flowers, or a white sauce may be used made as follows : Put butter size of an egg into the saucepan, and when it bubbles stir in a scant half teacup of flour; stir well with an egg whisk until cooked; then add two teacups of thin cream, some pepper and salt. Stir it over the fire until perfectly smooth. Pour the sauce over the cauliflower and serve. Many let the cauliflower simmer in the sauce a few moments before serving. Cauliflower is delicious served as a garnish around spring chicken, or with fried sweetbreads, when the white sauce should be poured over both. In this case it should be made by adding the cream, flour, and seasoning to the little grease (half a teaspoon) that is left after frying the chickens or sweetbreads. Delicate Cabbage. Remove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot with enough boiling water to cover; boil on a Majestic Range until thoroughly cooked (which will generally require about forty-five minutes), add salt ten or fifteen minutes before removing from fire, and when done, take up in a colander, press out the water well, and season with butter and pepper. This is a good dish to serve with corned meats, but should not be cooked with them ; if preferred, however, it may be seasoned by adding some of the liquor and fat from the boiling meat to the cabbage while cooking. Or. cut the cabbage in two, remove the hard stock, let stand in cold water two hours, tie in thin netting or piece of muslin, and boil in salted water for a longer time than when it is cut finely. Drain, remove, and serve in a dish with drawn butter, or a cream dressing poured over it. " MAJESTIC "II* CREATION" MAJESTIC." 82 MAJESTIC RANGE COOK BOOK. GAS RANGES. On the three following pages will be found cuts of our new line of Majestic Gas Ranges, with description. In the construction, bringing out. and introduction of these ranges we followed the dictates of a compre- hensive understanding as to the wants of the people, and submit our work to their judgment. It is not our policy to claim merit by decrying the make of others, hence we speak only of the-Majestic. It may be difficult, but people will learn that a Gas Range should not be a temporary affair, used to-day, thrown away to-morrow. Judgment and sound sense ought to teach them that iron or steel subject to intense heat should be heavy, strong and well made. The steady growth in the use of gas as a fuel for cooking induced u to undertake the manufacture of a Gas Range that would be permanent, in fact everlasting; and to this end we make them only of the best material obtainable. The bodies, ovens, and centre flues are made of the best cold-rolled steel; oven doors, frames, hinges, stakes, and gravity handles, of malle- able iron ; other pavt.< best gray iron. All parts in steel and malleabl are riveted firmly and solidly together. Our new Mantel and Closet Shelves are conveniences much appreci "ated by users. Our burners are new and made with a view to the smalles consumption of gas. Our water heater is the largest ever made, it having 432 square inche of direct fire surf ace; it can be connected with either range. Our con necting gas pipes and pin valves are so made as to preclude the possibili of escaping gas, and are so simple that a child may connect and operate them. Door panels and all fittings are nickel plated and highly polished. Shelf bands and brackets polished. Looked at from all the different standpoints, it is the greatest and best Gas Range in the world. " MAJESTIC "IN THINGS PRESENT "MAJESTIC." MAJESTIC RANGE COOK BOOK. CO "55 I 2 o ^S.a-S'S ^ according to distance - Irom 25c to $2.00 per 84 MAJESTIC RANGE COOK BOOK. MAJESTIC GAS RANGE "C" Has roasting and baking ovens, each 16 inches wide, 18 inches deep, inches high; top cooking surface 24x28 inches, and mantel shelf, three single burners, one double. The ovens are surrounded by double steel flues, and are heated by inverted twin burners producing' a flame incandesent. thus enconomizing gas and utilizing to the fullest extent the products of the most perfect combustion ever produced in a gas range. Oven burners are lighted from the outside by needle lighter. For material and general constructive feature see page 11. Price, $37.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers- Ike rate varying according to distance from 25c to S2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 85 Is identically the same as Range ' C " with our closet shelf and water heater connected. Air mixers, valves, cut-offs, burners and connections are the same on all. This range is complete in all its details, and will do cooking and heat water for ten to fifteen persons. L. Price, $50.00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs 86 ' MAJESTIC RANGE COOK BOOK. SOUPS. Stock. Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each; any bones, trimmings of poultry, or fresh meat, quarter pound of lean bacon or ham. two ounces of butter, two large onions, each stuck with cloves: one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, half a teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and half pint of cold water. Cut up the meat and bacon, or ham, into pieces of about three inches square; rub the butter on the bottom of the stewpan : put in half a pint of water, the meat, and all the other in- gredients. Cover the stewpan, and place it on a Majestic Range, having a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five hours. As we have said be- fore, do not let it boil quickly. Remove every particle of scum while it is doing, and strain it through a five hair sieve. Time: five and one half hours. Average cost, twenty-five cents per quart. Beef Soup. Take bones and trimmings from a sirloin steak, put over fire after breakfast in three quarts water, boil steadily until about an hour before dinner, when add two onions, one carrot, three common-sized potatoes, all sliced, some parsley cut fine, a red pepper, and salt to taste and put on a Majestic Range. This makes a delicious soup, sufficient for three persons. All soups are more palatable seasoned with onions and red pepper, using the seeds of the latter with care, as they are very strong. Veal Soup. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil on a Ma- jolic Range. Prepare one fourth pound of macaroni by boiling it by it-cit. with sufficient water to cover it; add a little butter to the macaroni when it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. Chicken Soup. In boiling chickens for salad, etc., the broth (water in which they are boiled) may be used for soup. When the chick- ens are to bo served whole, stuff and tie in a cloth. To the broth add a dozen tomatoes (or a quart can), and one thinly-sliced onion; boil twenty minutes on a Majestic Range, season with salt and pepper, add two well- beaten eggs and serve. Noodles for Soup. Rub into two eggs as much sifted flour as they will absorb ; then roll out until thin as a wafer; dust over a little flour, and then roll over and over into a roll, cut off thin slices from the edge of the roll and shake out into long strips; put them into the soup lightly and boil for ten minutes on a Majestic Range; salt should be added while mixing with the flour about a saltspoonful. " MAJESTIC" IN SERVICE" MAJESTIC." MAJESTIC RANGE COOK BOOK. 87 Oyster Soup. Two quarts of oysters, one quart of milk, two table- spoonfuls of butter, one teacupful hot water; pepper, salt. Strain all the libuor from the oysters; add the water and heat. When near the boil, add the seasoning, then the oysters. Cook on a Majestic Range about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and send to table. Tomato Soup. Tomato soup is a much relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots, and onions, also a stalk of celery, with half a pound of lean ham and a little bit of fresh butter over a slow" lire for an hour . on a Majestic Range. Then add two quarts of diluted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomate<. Slew the whole for an hour and a half, then pass through the sieve into the pan again; add a little pepper and salt, boil for ten minutes and serve hot. To Get up a Soup in Haste. Chop some cold cooked meat fine, and put a pint into a stew-pan with some gravy, season with pepper and salt and a little butter if the gravy is not rich, add a little flour moistened with cold water, and three pints boiling water, boiled moderately half an hour on a Majestic Range. Strain over some rice or nicely toasted bread, and serve. Uncooked meat may be used by using one quart of cold water to a pound of chopped meat, and letting it stand half an hour before boil- ing. Celery root may be grated in as seasoning, or a bunch of parsley thrown in. Bean Soup. Boil a small soup-bone in about two quarts water until thf meat can be separated from the bone, remove bone, add a coffee- cup white beans soaked for two hours, boil for an hour and a half on a Majestic Range, add three potatoes, half a turnip and a parsnip, all sliced ''oil half an hour longer, and just before serving sprinkle in a few dry bread-crumbs; season with salt and pepper, and serve with raw onions sliced very line for those who like them. Potato Soup. Potato soup is suitable for a cold day. Make it in the following manner: Get as many beef or ham bones as yen can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least on a Majestic Range. The bone of a roast beef is excellent. Strain off the liquor care- fully, empty out the bones and debris of the ham. restore the liquor to the put. and place again on the fire. Having selected, washed, and pared some nice potatoes, cut them into small pieces, and boil them in the stock till they melt away. An onion or two may also be boiled among the bones to help the flavor.* I do not like thick potato soup, and I usually strain it through a hair sieve, after doing so placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as po- tato soup is best when it is newly made. ' MAJESTIC "IN ACCOMPLISHMENTS MAJESTIC." MAJESTIC RANGE COOK BOOK. Ox-Tail Soup. Take two ox tails and two whole onions, two rots, a small turnip, two tablespoonfuls of Hour, and a little white pepper, add a gallon of water, let all boil for two hours on a Majestic Range : then take out the tails and cut the meat into small pieces, return the bonr- to the pot, for a short time, boil for another hour, then strain the sou]), and rinse two spoonfuls of arrowroot to add to it with the meat cut from the bones, and let all boil for a quarter of an hour. Vegetable Soup. Two pounds of course, lean beef, cut into st two pounds of knuckle of veal, chopped to pieces, two pounds of mutton bones, and the bones left from your cold veal, cracked to splinters, one pound of lean ham, four large carrots, two turnips, two onions, bunch of herbs, three tablespoonfuls of butter, and two of flour, one tablespoonful of sugar, salt and pepper, seven quarts of water. Put on meat, bones, herbs and water, and cook slowly live hours on a Majestic Range. Strain the soup, of which there should be live quarts. Season meat and bones, and put into the stock-pot with three quarts of the liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying pan with the sliced carrots, turnips, and onions, and fry to a light brown. Now. add a pint of the skimmed stock, and stew the vegetables tender, stir in the flour wet with water, and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, cayenne and salt, boil five minutes, rub through a colander, then a soup-sieve, heat almost to boiling, and serve. Lobster Soup. Procure a large hen fish, boiled, and with all its coral, if possible. Cut away from it all the meat in neat little pieces; beat up the fins and minor claws in a mortar, then stew the results in a stew-pan, slowly, along with a little white stock; season this with a bunch of sweet herbs: a small onion, a little bit of celery, and a carrot may be placed in the stock, as also the toasted crust of a French roll. Season to taste with salt and a little cayenne. Simmer the whole lor about an hour on a Majestic Range; then strain and return the liquor to the saucepan, place in it the pieces of lobster, and having beaten up the coral in a little flour and gravy, stir it in. Let the soup remain on the fire for a few minutes without boiling and serve hot. A small strip of the rind of a lemon may be boiled in the stock, and a little nutmeg may be added to the seasoning. This is a troublesome soup to prepare, but there are many who like it when it is well made. Green Pea Soup. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it on a Majestic Range over a moderate fire let it boil gently for two hours, then skim it clear, add a quart of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half an hour, then having scraped the skins from a quart of small young poi add them to the soup; cover the pot, and let it boil for half an hour longer; work quarter pound of butter, and a dessert spoonful of flour to- gether, and add them to the soup ten or twelve minutes before taking it off the fire. Serve the meat on the dish with parsley sauce over, and the soup in a tureen. " MAJESTIC" IN STRENGTH" MAJESTIC." MAJESTIC RANGE COOK BOOK. OYSTERS. Escaloped Oysters. Take crushed crackers not too fine; drain liquor from a quart of oysters and carefully remoVe all bits of shell ; but- ter a deep dish or pan, cover the bottom with crackers, put in a layer of oysters .seasoned with salt and pepper and bits of butter in plenty'.! then a layer of crackers, then oysters, and so on until dish is full, finishing with the crackers covered with bits of butter; pour over the whole the oyster liquor added to one pint of boiling water (boiled and skimmed), place in a hot .Majestic Range oven, bake half an hour, add another pint of hot water, or half pint water and half pint of milk, in which a .small lump of butler has been melted; bake another half hour, and, to prevent browning too much, cover with a tin or sheet iron lid. All bread-crumbs, or a mixture of crackers and bread-crumbs may be used when more con- venient. As the amount of liquor in oysters varies, and the proportion of crackers or bread-crumbs to the oysters also varies, tin? quantity of water must be increased or diminished according to judgment and taste. Some prefer to coek half the time given above. Boiled macaroni may be used in place of cracker crumbs. Fried Oysters. Drain carefully, remove all bits of shell, and sprinkle with pepper and salt, and set in a cool place -for ten or fifteen minutes. Then, if oysters are small, pour them into a pan of crackers rolled fine, add the liquor, mix well, and let stand five minutes, add a little salt and pepper, mold into small cakes with two or three oysters in each, roll in dry crackers until well encrusted, and fry in a Majestic Range, in hot lard and butter, or beef-drippings. Serve hot in a covered dish. Or. dip the oysters in the yolk of eggs, well seasoned and beaten, then in corn meal with a little baking powder mixed with it. and fry in Maj< -tie Range, in hot lard like doughnuts; or if you have frying basket, place them on that and drop it in the hot lard. Test the heat as for doughnuts. Or, drain thoroughly, put in a hot frying-pan, in a Majestic Range, turn so as to brown on both sides. They cook in this way in a few moments, and the peculiar ilavor of the oysters is well preserved. Serve on a hot covered dish, with butter, pepper and salt, or add a little cream just before serving, and serve on toast: or take two parts rolled crackers and one part corn meal, mix well, roll the oysters in it. and fry in equal parts butter and lard. Season with salt and pepper. Oyster Fritters. Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or beef drippings ready in a kettle, on a Majestic Range, drop the batter into it with a large spoon, taking up one oyster for each spoonful. The oyster must be large and plump. "MAJESTIC" IN WATER HEATING " MAJESTIC," 90 MAJESTIC RANGE COOK BOOK. Panned Oysters. Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four teaspoons of oyster liquor: then place on the toast a layer of oysters, sprinkle with pepper, and put on top a small piece of butter; place pans in a baking pan and put in a Majestic Range oven, covering with a tin lid, or if not large enough, another pan to keep in the steam and flavor; have a quick oven, and when cooked seven or eight minutes, until '-ruffled,'' remove cover and sprinkle with salt; replace cover and cook one minute longer. Serve in the patty- pans. This is delicious. Oyster Roll. Cut a round piece, say six inches across, from the top of a well-baked round loaf of bread, remove the inside from the loaf, leaving crust half an inch thick; make a rich oyster stew, and put in the loaf first a layer of it, then of bread crumbs, then oysters, and so on; place cover over the top. glaze the loaf with the beaten yolk of an egg, and place in Majestic Range oven for a few moments, Serve very hot. Oysters in the Shell. Open the shells, keeping the deepest ones for use. Melt some butter, season with minced parsley and pepper. When slightly cooled, roll each oyster in it, using care that It drips but little, and lay in the shells. Add to each shell a little lemon juice. with grated bread-crumbs, place in a baking-pan and bake in a quick Majestic Range oven; just before they are done add a little salt. Serve in the shells. Oyster Stew. Put the liquor from the oysters on the Majestic Range, let boil, skim, and season with butter and pepper, add oysters. let come to a boil only, season with salt and serve. This is pronounced a "royal stew.'' Steamed Oysters. Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set them on a Majestic Range over a pot of boiling water (where they will get the steam), and boil hard for twenty minuti-s : if the oysters are open they are done; if not, steam till they do open. Serve at once and eat hot, with salt and a bit of butter. Or, wash and drain one quart select oysters, put on a Majestic R;i in pan, and place in steamer over boiling water, cover and steam til! oysters are plump with edges ruffled; place in heated dish with butter, pepper and salt, and serve. Oyster Omelet. Add to a half cup of cream six eggs beaten very light, season with pepper and salt, pour into a frying-pan on a Majestic Range, with a tablespoon of butter; drop in a do/en large oysters cut in halves, or chopped fine with parsely, and fry until a light brown. Double it over and serve immediately. Oyster Patties. Take of oysters according to the number to be served. Place the oysters in the same pan with butter, pepper, salt and a. little flour: stir, and let simmer a few minutes on a Majestic Range. Bake shells of rich puff paste in patty tins, and also small rounds for covers; heat the shells and fill with oysters; put on the covers and set in the Majestic Range oven for five minutes. Serve immediately. " MAJESTIC" IN DEVELOPMENT" MAJESTIC." MAJESTIC RANGE COOK BOOK. 91 PUDDINGS. Christmas Plum Pudding. One pound of suet, chopped fine, one pound of sugar, one pound of grated bread, one pound of raisins, two pounds of currants, one glass of brandy, two teaspoonfuls of ground ginger, two teaspooufuls of nutmeg, one of cloves, a pinch of salt, one pint of milk: beat well, and steam five hours on a Majestic Range. Serve with rich wine sauce. Fruit Pudding. One cup of suet, chopped; one cup of molasses, one cup of brown sugar, one cup of milk, three cups of flour, one tea- spoonful of cloves, one tablespoonful of baking powder, one cup of chop- ped raisins; steam three hours on a Majestic Range. Serve with sauce. Suet Pudding. One cup of suet, one of molasses, one cup of rnilk, one cup of seeded raisins, two cups of Graham Hour, one cup of wheat flour, one teaspoonful of baking powder. Steam three hours on a Majestic Range. Graham Pudding. Two cups of Graham flour, one cup of mo- . one-half cup of milk, one cup of raisins, one pinch of salt, and ; -pooaf ul of soda. Steam two hours on a Majestic Range. Puff Pudding. Mix one pint of flour, one teaspoonful of baking powder, a pinch of salt, and milk enough to make a batter. Pour into a greased pan; put steamed apples on top, then pour on more batter. Strain one-half hour on a Majestic Range. Serve with hard sauce. Queen of Puddings. One pint of bread crumbs, one quart of milk, one cup of sugar, yolks of four eggs, one tablespoonful of butter, one teaspoonful extract of lemon. Bake in a Majestic Range; spread w ith a layer of fruit jelly. Whip the whites of the eggs to a froth with one cup of sugar and the juice of one lemon; then spread on top and brown. Cream Pudding. Mix one-half cup of sugar and one grated lemon. Beat six eggs to a froth, and add one pint of flour, one pint of milk and one pint of rich cream, a pinch of salt. Bake in a buttered^dish in a Majestic Range. Serve with lemon sauce. Tipsy Pudding. Saturate a loaf of sponge cake, baked in a Majestic Range, with wine or brandy; make a rich boiled custard, place the cake in a deep glass dish, and pour the custard over it. Stick the top full of blanched almonds, and serve cold. Rice Pudding. One quart of milk, four eggs, one-half cup of rice, three-quarters cup of sugar, one tablespoonful of butter, one-half cup of raisins, seeded and chopped; boil the rice five minutes in one pint of milk. When cool, add the yolks of the eggs, also butter and sugar, then the pint of unboiled milk, the whites of the eggs and the raisins last"; add one teaspoonful of nutmeg. Cook one hour on a Majestic Range, and eat cold. "MAJESTIC" IN NAME - MAJESTIC." MAJESTIC RANGE COOK BOOR. Orange Pudding. Peel and cut up six oranges into the bottom of a dish; pour over them a custard. Make the frosting of the whites of four eggs and one-third of a cup of sugar. Spread over the top, brown a little in a Majestic Range and serve cold. Chocolate Pudding. One pint of milk, one pint of bread crumbs, yolks of three eggs, five tablespoonfuls of grated chocolate; scald the milk, and add bread crumbs and chocolate, take from the fire and add. one-half cup of sugar and the yolks of three eggs; bake fifteen minutes in a Majestic Range. Spread wilh meringue, brown, and serve with cream . Cottage Pudding. One cup of milk, one-half cup of sugar, one egg, one tablespoonful of melted butter, two tablespoonfuls of baking powder; flavor with extract of lemon; bake one-half hour in a Majestic Range. Serve with lemon sauce. Railroad Pudding. Beat one egg, add one cup of sugar, one tea- spoonful of melted butter, one and one-half cups of flour, one teaspoon- ful of baking powder, one-half cup of milk, one teaspoonful extract of lemon; bake in a Majestic Range. Serve with foaming sauce. Peach Cottage Pudding. Stir sliced peaches into a batter made of one-half cup of sugar, three tablespoonfuls of melted butter, one beaten egg, one cup of milk, one pint of flour, three teaspoonfuls of baking pow- der; bake in a loaf in a Majestic Range, Serve with hard sauce. Tapioca Fruit Pudding. Soak one cup of tapioca over night, cook .soft iu water, then add, and cook thoroughly on a Majestic ].'. one pint preserved raspberries, cool in a mold ; serve with sugar and cream. Chocolate Pudding "No. 2. Boil one pint of milk, add one-half cup of sugar, two tablespoonfuls of grated chocolate, one large spoonful of corn starch : boil on a Majestic Range until thickened, then pour into a mould and place on ice. Serve with cream flavored with extract of vanilla. Macaroni Pudding. One cup broken macaroni, one quart milk, four eggs, juice and grated peel of one-half lemon, three-quarters of a cup of sugar and two tablespoonfuls of butter; boil the macaroni in one- half the milk until tender: while hot stir in the butter, sugar, lemon and eggs. Bake in a buttered mould one-half hour in a Majestic Range. Delmonico Pudding. One quart of milk, one tablespoonful of corn starch dissolved in cold milk; yolks of five eggs well beaten, six tablespoonfuls of sugar; boil five minutes, then pour into a pudding dish and bake one hour in a Majestic Range; beat the whites of six eggs with sugar and flavor with extract of lemon; return to the Majestic oven and brown. Indian Pudding. Pour enough boiling water on two cups of In- dian meal to wet, add one-half cup of butter, one cup of sugar, a pinch of salt, two cups of milk, one-half cup of molasses and one cup of seeded raisins; one teaspoonful extract of cinnamon and a little nutmeg. Bake three hours in a Majestic Range, and serve with cream. " MAJESTIC "IN FINISH'- MAJESTIC." MAJESTIC RANGE COOK BOOK. COFFEE, TEA, ETC, Steamed Coffee. Put coffee into the pot, pour the boiling water on it; place this pot (which is made to lit) into the top of the tea-kettle, and let cook from ten to twenty minutes on a Majestic Itange, while water in kettle is kept boiling all the time. This makes a clear, delicious coffee. Some persons hold that by first wetting the coffee with cold water, bringing it to boiling point, and then pouring in water, more of the strength is extracted. Army Coffee. Coffee or tea may be made quickly by placing the required quantity of cold water in the pot and adding the coffee tied up in a sack of a line gauze or piece of muslin; bring to boiling point, boil live minutes and serve. Make tea in the same way, except that the tea is put loose in the water and simply allowed to boil up once on a Majestic Range. Coffee with Whipped Cream. For six cups of coffee of fair si/o take one cup sweet cream whipped light with a little sugar; put into each cup the desired amount of sugar and about a tablespoon boiling milk: pour the coffee over these and lay upon the surface of the hot liquid a large spoonful of the frothed cream, giving a gentle stir to each cup before serving. This is known to some as meringued coffee and is an I'i'-gant French preparation of the popular drink. Chocolate served in this way is delicious. Vienna Coffee. Filter instead of boiling the coffee, allowing one tablespoon ground coffee to each person and "'one for the pot; "put a quart of cream into a custard kettle or pail set in boiling water, and put it where it will keep boiling; beat the white of an egg to a froth, and mix well with three tablespoons cold milk. As soon as the cream is hot re- move from lire, add the mixed egg and milk, stir together briskly for a minute, and then serve. Another method is to pour boiling water over the coffee, cover closely, boil one minute, remove to the side of the range a few minutes to . and serve. Allow two heaping tablespoons coffee to a pint of water. The less time the coffee is cooked the more coffee is required, but the liner the flavor. The late Professor Blot protested against boiling the coffee at all. as in his opinion the aroma was evaporated and only the bitter flavor left. Tea. Pour into a granite tea-steeper a very little boiling water, and then put in the tea, allowing one teaspoon of tea to each person. Pour over this boiling water until the steeper is little more than half full; cover tightly and let it stand where it will keep hot but not boil, the tea infuse, for ten or fifteen minutes and then pour into the grs . i ^ "MAJESTIC" IN ECONOMY MAJESTIC." MAJESTIC RANGE COOK BOOK. tea-urn, adding more boiling water, in the proportion of one cup of water for every teaspoon of dry tea which has been infused. Have boil- ing water in a water-pot, and weaken each cup of tea as desired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best. Tea should never be boiled, but be sure that the water boils that you use for steeping. From three to five minutes is suf- ficient time ; if it stands longer the tea is apt to lose its aroma and have the bitter taste of the leaf. Chocolate. Grate chocolate, allowing for one quart of water six tablespoonfuls of chocolate; mix smooth with a little water and boil fifteen minutes on a Majestic Range, add one quart rich milk, boil a few minutes longer, and serve hot, with sugar. Chocolate. Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil bard fifteen minutes, add one quart of rich milk, let scald, and serve hot. This is enough for six persons. Cocoa can also be made after this recipe : Some boil either coca or chocolate only one minute and then serve, while others make it the day before using, boiling tt for one hour on a Majestic .Range, and when cool skimming off the oil, and when wanted for use. heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Cocoa is from the seed of the fruit of a small tropical tree. There are several forms in which it is sold, the most nutritious and convenient being chocolate, the next cocoa, then cocoa nibs, and last cocoa shells. The ground bean is simply cocoa; ground fine and mixed with sugar it is chocolate; the beans broken into bits are " nibs." The shells are the shells of the bean, usually removed before grinding. The beans are roasted like coffee and ground between hot rollers. Vienna Chocolate. Put into a coffee-pot set in boiling water one quart of new milk (or a pint each of cream and milk), stir into it three lumping tablespoons grated chocolate mixed to a paste with a cold milk, let it boil two or three minutes and serve at once. To make good choco- late good, materials are required. Iced Tea. Prepare tea in the morning making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely gar- nished with well-washed grape leaves. Iced tea may be prepared from either green or black alone, but it is considered an improvement to mix the two. Tea made like that for iced tea (or that left in the tea-pot after a meal), -with sugar to taste, a slice or two of lemon, a little of the juice, and some pieces of cracked ice makes a delightful drink. Serve in glasses. " MAJESTIC" IN USEFULNESS" MAJESTIC." MAJESTIC RANGE COOK BOOK. 95 WHAT PEOPLE SHOULD KNOW. That a range, a stove, or heating apparatus, has no more draught than a steam boiler or a square box. That the chimney creates the draught; the taller, the better the draught. That it should be higher than any other part of the building. That it should be not less than 9x9 inches inside, and smooth. That two smoke pipes should not enter the same chimney. That every other flue opening in the chimney must be closed. That the space below where the pipe enters should be cut off That new chimneys are often left half filled with brick and mortar. That old flues are often cracked outside, not half high enough, and full of soot. That such conditions kill the draught. That the pipe entering chimney must be same size as on the range. That the larger the range, the larger and higher must be the chim- ney. That good fuel must be provided; if wood, well seasoned; if coal, well selected. That the fire-box should not be filled above top of linings. That the flues of range must be cleaned once a week. That in 10,000 Majestic Ranges not twenty complaints are made by the users. That such complaints are caused wholly by bad flues, or inefficient cooks. That our guarantee is based upon the assumption That the purchaser will provide the proper chimney flue. That dealers are not authorized to say ; -They will take it back." That it is too well established to need such an assertion. That we and our dealers guarantee the range, and not the flue. That under proper conditions nothing on earth works belt "MAJESTIC" IN THINGS PAST " MAJESTIC." MAJESTIC RANGE COOK BOOK. For MAJESTIC RANGE A. Double Mantel Shelf wtten taken IN PLACE of plain %vc eharii'e extra. *:2.UO. SEE PAGE 9. MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE B. For Dunlile < Hoee.1 Shelf when taken IN I-LACE of plain we charge cxlni. S.">.0<). SEE PAGE 9. 98 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE C. Charcoal Broiler connected, - - extra, $10.00. 40-gallon Galvanized Iron Pressure Boiler connected, - extra, "2\. 00. Doable Closet Shelf IN PLACE of plain, extra, 5.00. Broiler or Boiler may be connected on either end of Bange, as desired. SEE PAGE 9. CIRCULATING BOILER. COLD WATCH Many places outside of large cities have, within the past year or two, added to other improvements the never-failing evidence of better civilization, viz. : Waterworks, sup- plying from one central point an abundance of water. As a result, many that heretofore knew nothing of the uses or benefits of hydraulic pressure boilers are anticipating their use, but knowing little about their connection or operation, WATER BACK and having no plumber to ex- plain matters, write to us for information. To accurately de- monstrate the question this cut was made. It shows hot and cold water flow apd return pipes, how con- nected to boiler and water-heater. The heater is tapped for one-inch pipes, and connection with boiler should be the same, with a gentle easy curve, as shown in cut. Short angles greatly retard circulation. Open. Closed. NEW REGULATING DAflPERS. This illustration shows our Xew Regulating Dampers, which are u.