Cook B.ook 
 
 Second Bdition
 
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 Favorite Recipes 
 
 COMPILED BY 
 
 Ladles of the Cumberland 
 Presbyterian Church 
 
 , C9L. 
 
 1903 
 
 SECOND EDITION 
 
 Prossof Mem ford Doily Journal
 
 The Slay to a Jean's f)cart 
 
 Ie Cbrougb Bis Stomach 
 
 The QHay to a Roman's F>eart 
 
 Ie Cbrougb a )Man'9 J^eat Hppcarance 
 
 Our business is to make a man look his best. Let 
 us put a well-fitting ::::::::::::: 
 
 Suit of Clothes 
 
 On you, " Mi 1 . Man." and the rest is easy. 
 
 THE TOGGERY caters to the man who wants "the 
 best" to wear. Our exclusive hi^h-^rade trade signifies 
 that we lead the van as a gentleman's modern clothing 
 establishment. 
 
 "THE TOGGERY 
 
 Everything a Man or Boy Wears
 
 Soups 
 
 CELERY CREAM SOUP. 
 
 Boil ;i small nip of rice in three quarts of milk, until it will 
 
 pass thronyh a sieve; grate tlie white part of two heads of 
 celery (three if small) on a 1 read "-rater; add this to She 
 rice milk after it has l:een strained; put to it a quart of line 
 white stock, let lo>l until celery is perfectly tender; season 
 with salt and | epper. and a d:.h of cayenne, if desired. Ff 
 cream "is obtainable, snlstitnte one pint for the same tinantifv 
 of milk. 
 
 MRS. JUDD SMITH. 
 
 TOMATO SOUP. 
 
 Four medium si/.ed tomatoes To one <|iiart of milk, cook to- 
 matoes thoroughly \vitli small half teaspoon of soda; pepper. 
 'salt and sugar to taste; add milk and butter size of an egg 
 jwlu'ii ready and serve hot. 
 
 MRS. J. W. TEE AD WELL. 
 
 HOME MADE NOODLES. 
 
 Wet with the yolks of four ej_ r gs as much llonr as will make;' 
 firm paste; roll thin as possible and cut into bands an inch in 
 width; dust them with flour and place four of them, one upon 
 the other, cut in finest strips: separate and spread them txn 
 pi 01 Voard to dry a few minutes before using. Drop slowly in 
 chicken or any kind of soup and boil five minutes. 
 
 MRS. M. G. LONG. 
 POTATO SOUP. 
 
 One' pint of sweet milk, one medium size onion, one e^g, one 
 scant tablespoonful of flour, three small potatoes, salt. First 
 slice the onion in the milk, put it on to boil, let it get hot (not 
 
 Burnett's Extract Lemon, 25c; Vanilla, 35c bottle Kutner's.
 
 FAVORITE RECIPES. 
 
 boiling), then add flour; cook the potatoes alone. When soft 
 -put them through the potato sieve; beat up the egg in soup 
 'bowl, then strain the milk and onion over this beaten egg, add- 
 ing the potato last. This makes a very nice soup. 
 
 MKS. PKCK. 
 
 MOCK OYSTER SOUP. 
 
 W Place over the fire one quart of peeled tomatoes, let them 
 stew for a little while, then add one-half teaspoonful soda and 
 stir until tomatoes are cut up good; add two quarts of milk, 
 and season with butter, salt and pepper to taste. Canned , > 
 matoes may be used. 
 
 H6ALLIE TROXLER. 
 
 TOMATO CREAM SOUP. 
 
 Six fresh tomatoes or one can of tomatoes, one sprig parsley, 
 one onion, two tablespoons butter, two tablespoons flour, one, 
 pint of milk, one bay leaf, two ^[oves, salt and pepper, one-half 
 teaspoon soda. If fresh tomatoes are nsed one and a half pints 
 "water or stock. Cut tomatoes in slices and stew until tender 
 jwith onion, bay leaf, cloves, parsley and water. If using can- 
 ned tomatoes omit the w r ater. Pass through a sieve, rubbing 
 all the pulp through also. Blend flour and butter until smooth; 
 add hot tomato and stir imtil boiling; then put in the soda, 
 apd just before serving add the milk previously scalded. 
 
 LUCY CORTXKR. 
 CELERY SOUP. 
 
 Cut off the white of half dozen heads of celery, boil in foux 
 pints of white stock with quarter pound !<-.: : ant and one 
 tablespoonful of butter. Simmer a full hour, strain, return to 
 pan, thicken with a little flour, stir in very carefully a few 
 spoonfuls of cream. Pour over bits of toasted bread and 
 serve. May be made without stock. 
 
 MRS. B. K. SWEETLAND, Lemoore. 
 
 GOOD, UP-TO-DATE SHOES 
 
 AT THE RIGHT PRICES, IS THE MOTTO OF 
 
 124 N. IRWIN STREET 
 HftNrORD, CAL. 
 
 I. C TAYLOP 
 
 Try Him Tor Your Next Pair 
 
 REPAIR SHOP IN CONNECTION
 
 v \VORITE RECIPES. 
 
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 FAVOKITE BECIPES. 
 
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 FAVORITE RECIPES.
 
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 FAVORITE RECIPES. 
 
 Vegetables 
 
 RULES FOR COOKING VEGETABLES. 
 
 Peas, potatoes, asparagus, corn on cob. summer squash, to- 
 jnatoes, rice, spinach, require about half an hour to cook; al- 
 .ways putting into boiling water salte<l. 
 
 Young beets, young turnips, young carrots and parsnips, 
 baked potatoes (sweet and Irish), three quarters of an hour. 
 
 String beans, onions and many winter vegetables require 
 from one and n half to two hours to cook. Prepare them and 
 lei lav in <-<>M water half ;in hour makes them nicer. 
 
 STUFFED TOMATOES. 
 
 Take large, round, firm tomatoes, remove top, also centers; 
 fill with the following: Mix well some cold chopped meat, 
 bread crumbs, a little chopped onion, salt, pepper and plenty 
 of 1 utter; add the centers of tomatoes; fill the shells; replace 
 the lop. tie with string; lay in pan with hot drippings or but- 
 ler to season. Put in oven half hour to Drown and bake 
 t h rough. Serve hot. 
 
 MRS. DOPKINS. 
 SPANISH BEANS. 
 
 Boil pink beans in clear water until tender; one tablespoon 
 lard; drain beans, saving water; fry beans In hot lard five 
 iminutes, add water they were cooked in and boil a few min- 
 mtcs; add half cup cheese and let melt. Serve with Spanish 
 dressing. 
 
 MBS. ED. DOBSOX. 
 STUFFED POTATOES. 
 
 Bake good si/.cd potatoes; when done cut off top the long 
 way; scoop out the inside and mash; season with huttor, cream, 
 salt, popper and white of egg. Stir all till very light, refill the. 
 potatoes; make smooth and rub top with yolk of egg and but- 
 ter. Set in oven to brown. Served hot. 
 
 MRS HOOD, San Francisco. 
 
 STRING BEANS. - ^ 
 
 Remove string from beans, cut lengthwise, then break into 
 small pieces, boil until tender in salt water. Put onion in pan 
 
 French Peas, 25c can Kutner- Goldstein Co.
 
 FAVORITE RECIPES. 
 
 and fry; add flour ami brown, then soup stock; \\iieu it has 
 boiled put in the beans and let boil five minutes. 
 
 A NICE WAY TO PREPARE SUMMER SQUASH. 
 
 Peel and slice in pieces half inch wide across the squash, salt 
 jand pepper, then roll in corn meal. Fry brown on each side 
 an hot lard or butter. Spread little butter on after placing 
 on dish before serving. 
 
 ME 8. M. P. TBOXLEB. 
 
 SWEET POTATOES BAKED WITH SUGAR. 
 Peel and slice raw potatoes; place in deep baking pan and 
 almost cover with water. Put one cup sugar and small pieces 
 of butter all over the top. Flavor with nutmeg Let cook 
 ^mtil well done, top pieces brown and syrup thick. 
 
 MRS. L. 
 
 STUFFED PEPPERS. 
 
 Kiglit large sweet peppers, cut tops off and remove seeds; 
 throw into salt water, let stand fifteen minutes. One cupful 
 cold boiled veal, one cupful green corn, one cupful white bread 
 'crumbs, one teaspoonful salt, one saltspoonful white pepper, 
 chop all very fine and fill peppers. .lust before putting - n 
 tops add butter size walnut; close up and s>tand in deep pan, 
 pour over one cupful of stock or water and cook one half hour 
 in moderate oven. 
 
 MRS. ('. II. SCHfYKLKY. 
 CORN OYSTERS. 
 
 Mix one pint of grated green corn with three tablespooni'uls 
 of milk or cream, one small teacupful of flour and U teacup of 
 melted butter, one well beaten egg, one small teaspoonful of 
 salt, !! teaspoonful of pepper Fry in hot butter. 
 
 BEETS GERMAN STYLE. 
 
 Boil, peel and chop; have a skillet on stove with butter hot; 
 turn beets in; season with salt and pepper; stir well: let brown. 
 Just before sending to table pour in half cup of sweet cream. 
 
 MRS. NETTIE BECKMAX. 
 GREEN CORN GRIDDLE CAKES. 
 
 To each pint of corn add two well beaten eggs, two table- 
 spoonfuls cream, one of melted butter, a little salt and about 
 one teblespoonful flour, just enough to make batter right 
 consistency. Beat well and fry on hot griddle like regular 
 griddle cakes. 
 
 Shredded Wheat Biscuit, 15c packageKutner-Goldstein Co.
 
 FAVORITE RECIPES. 
 
 GENUINE MEXICAN BEANS AS PREPARED IN MEXICO. 
 
 Vsc pink beans, -which may lie procured at all grocery stores. 
 To 2 cups of beans. ;iiii! I! cups of water and soak over night. 
 If in a hurry one may boil beans without previous soaking, but 
 the soaking reduces the time oi' cooking by one hour. Add 
 a small onion ami boil gently until beans will mash between 
 fingers. l)o not make the mistake of throwing away liquid 
 in which beans are boiled. Into a frying pan, no less than 
 two inches deep, place a large cooking spoonful of fresh lard. 
 Allow it to become very hot (this is the secret of beans not 
 being greasy after frying), and with a perforated spoon, lay 
 the beans, free of liquid, gently into pan. During this pro- 
 cess the pan may be moved to back of stove to avoid setting 
 fire to lard, which will unavoidably spatter. After laying in 
 as many bean* as will absorb lard, place pan again over hot 
 fire and mix leans and lard thoroughly until beans appear to 
 have a coating of lard and begin to burst. Add a cupful of 
 liquid in which beans were boiled and gently crush beans with 
 cooking spoon, but do not mash. Xow add remainder of 
 liquid and allow to simmer on back of stove for about one-half 
 hour, or until beans are of consistency desired-- cither with 
 considerable liquid (but thick) or quite dry. Success de- 
 pends upon ol serving the following rules: Do not add salt 
 iini il beans are boiled soft. The onion is not perceptible after 
 conking, only giving the beans the characteristic Mexican 
 Taste which no spice can produce. Eave lard at boiling point. 
 lie not 1 oil leans in tin. Prepared spices or Mexican Chile 
 may be added after the last portion of liquid is used. Re- 
 pealed warmings improve taste. If very (.try add a little. 
 water and place in oven for a few minutes. 
 
 EXAMINER PRIZE RECIPE. 
 SUCCOTASH. 
 
 -Hoil one quart lima or string beans until tender, cut down 
 the middle the grains of 1 do/,, ears of corn, nut scrape; drain 
 off water from beans; add the corn; season with salt and .pep- 
 per and a good lump of butter. If too dry iuld a little cream 
 or milk. Cook 1 wenly minutes after adding the corn. 
 
 MRS. D. S. FISH. 
 GREEN CORN PATTIES. 
 
 Take ]-2 ears of grated or scraped corn; three tablespoonfuls 
 of Hour: salt and pepper to taste; one egg well beaten; drop 
 in small cakes in hot 1 utter or lam. Half the reejpe may be 
 used for smaller familv. 
 
 Jello, all flavors, lOc package Kutner-Goldstein Co
 
 1 
 
 A GOOD COOK 
 
 HffS NEED OF ^^ 
 
 Good 
 
 Kitchen 
 Utensils 
 
 With Which to Cook 
 
 And She Can Get them by Looking at Our Lines. 
 Everything Necessary at Hand For a ::::::: 
 
 Complete Kitchen. 
 
 LEE. W. FOSTER 
 MERCANTILE <5. 
 
 121 West Seventh St. Hanford
 
 FAVORITE RECIPES. 
 
 POTATO SCALLOP. 
 
 Take six or eight medium sized potatoes; pare and slice 
 thin; put into your pan a layer of potatoes, a little salt, pepper 
 and butter and a small amount of flour; then add another lav- 
 sr of potatoes, and so on; pour on enough milk to almost cover 
 them, then bake. Sweet potatoes may fce done the same way. 
 
 PRIED TOMATOES. 
 
 Cut large round tomatoes in halves and flour the inside 
 ickly; season with a little salt and pepper; allow the butter 
 o get very hot before putting in tomatoes and brown on both 
 Serve with cream gravy or any way you like. 
 
 'MRS. DOBSOX. 
 
 SCAI LOPED POTATOES. 
 
 Peel and slice raw potatoes, then put a layer in baking dish- 
 season with salt, pepper and butler until* dish is full- put 
 over top a littl-o cream or milk and a few breaU crumbs and 
 small pieces of butter. Rake an hour and serve hot. 
 
 MRS. C. C. FARNSWORTH. 
 BAKED TOMATOES. 
 
 Take six smooth, round tomatoes, (not too ripe), cut a slice 
 from the smooth end of each and with a teaspoon carefully re- 
 move the pulp; lay each slice with the tomato from which it 
 WH8 ,-ut; then hash one onion and a little of white cabbage- 
 :-rumb in two slices of stale white bread; add a half cup of 
 
 rm 1Utl 
 
 >" onc 
 
 cli s,i ' c caspoonu 
 
 eh; salt and pepper to taste. Pill the tomatoes, replace 
 the covers, butter a baking pan, lay the stem side down, anl 
 bake % hour. If nicely done, they are a handsome dish and 
 
 SUE. N. DUNHAM. 
 STUFFED PEPPERS. 
 
 Peel six peppers, placing in oven until they blister; remove 
 
 e seeds and fill with cheese; roll in flour; beat separated and 
 
 I very light the wh.t.-s an,! yolkos of three eggs; then 
 
 Serve a* on" ^ PePPe '" h0t lard and fry Jight brown - 
 
 MRS. HI). DOBSON. 
 SCALLOPED CORN. 
 
 . * "*?*** (f r "" Cnn C0rn >5 butter a bake 
 
 cover bottom with layer of cor, over which sprinkle a lit- 
 butter, then a layer of corn until 
 
 French Mushrooms,
 
 12 FAVORITE RECIPES. 
 
 dish is full. The top layer should be corn, with bits of but- 
 ter. Pour over all about one cup of milk. Govern amount 
 of milk by moisture in corn. Bake one half hour. 
 
 MBS. JUDD SMITH. 
 
 STUFFED SUMMER SQUASH. 
 
 Select squashes of the same size; boil xmtil tender ; si li- 
 the tops and save them. Have ready rolled cracker or bread 
 crumbs well seasoned with salt, pepper and butter, and very 
 little chopped onion, moistened with the squash that is re- 
 moved from the inside; add one egg or more, according to the 
 amount prepared; mix well and refill the squashes, replace the 
 tops and bake until quite brown. 
 
 MRS. D. S. FISH. 
 
 FRIED CORN. 
 
 Take about six good ears of corn; cut from cob so as to cut 
 each grain about half into; scrape balaiice off with knife; add 
 almost tablespoonful flour, cup water, salt and pepper to taste. 
 Have frying pan on stove containing tablespoonful butter or 
 lard, piping hot; put corn in this and let remain without 
 stirring until brown, next to frying pan; turn over and let 
 brown again,' and so on until almost all perfectly brown. Just 
 try this one time. 
 
 MES. LANDIS. 
 POTATO PUFF. 
 
 Take two cups of mashed potatoes; one tablespoonful of 
 butter; mix well, then add two eggs well beaten, and one cup 
 of milk. Bake in quick oven. 
 
 G. C. AYDELOTT, M3R, D. MURRAY, SUPT. 
 
 f/anforc/ Ice Company 
 
 Manufacturers 
 
 PURE DISTILLED WATER ICE 
 
 HO(V1 INDUSTRY
 
 FAVORITE RECIPES. 
 
 13 
 
 Vegetables
 
 14 
 
 FAVORITE RECIPES. 
 
 . 
 
 fwuutJMr uSU
 
 FAVORITE RECIPES. 
 
 15 
 
 
 
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 16 
 
 FAVORITE RF.CIFES. 
 
 (-fa^^C^ts&C X^-
 
 FAVORITE RECIPES. 
 
 JMeats 
 
 Bleats to lie roasted ov boiled, should be given the greatest 
 amount of heat possible at first, that the surface may be 
 hardened and the juices retained. 
 
 POT ROAST BEEF. 
 
 Take a lean piece of beef, cut a little fat from it and fry 
 in an iron pot a fe\v minutes, SIMS m the beef and sprinkle 
 over a little llour; put in the pot and fry l.rown on all sides. 
 Pour in hot water to rover the I, eel, cover lightly and cook 
 until tender. Add a little boiling water at intervals to pre- 
 vent burning. Thicken the gravy and pour around the meat 
 en the plat I'M-. 
 
 MRS. FRANCES RUSSEM. 
 HOT POT. 
 
 Slice alternai'- layers of mealy potatoes ana onions in deep 
 agate or earthen dish; salt and pepper ead, layer; nearly cover 
 with water. Place a nice rump roast of beef, which has been 
 well salted, on top: put in onions and I ake from one to two 
 hours, according to amount of potatoes and onions and size of 
 Sometimes if roast is not large it is best to cook the 
 variables a while before laying on the meat, especially jf 
 one likes rare beef. The potatoes must he very soft so that 
 juice around them is rather thick. They ;xre not spoiled by 
 cooking .1, long time. 
 
 MU'S. 11ATT1K VYOKSWICK. 
 SPANISH DRESSING FOR CHICKEN. 
 
 One dozen dried red peppers, cover with water and let boil 
 fifteen minutes; drain off water; put peppers Jhnnigii siev. 
 Then take one tablespoonful lard and heat in skillet; mix in 
 one tablespoon flour; put in the red pepper and season with 
 salt. Stew chicken and when tender pour dressing over and 
 let it all heac together a few minutes, when it is ready to 
 serve. This dressing is good for beans or any Spanish disb. 
 
 MKS. KD. DOBSOX. 
 CREAMED CHICKEN. 
 
 One chicken, 1 can mushrooms, 1. 'quart cream (*/!> milk will 
 do); ~> lallespoons flour. ' ( teaspoon grated nutmeg, ^ of a 
 
 Bromangelon, all flavors, 152 package Kutner-Goiclst^in Co.
 
 18 FAVORITE RECIPES. 
 
 large onion (grated), salt, ami a bit of cayenne; put cream in 
 double boiler; put butter in when heated; add flour stirred in 
 a little milk; add onion and nutmeg; pour over picked chicken 
 and mushrooms. Bake forty minutes. 
 
 ANNA DOPKi.\>'>. 
 
 TULLOCHGORUM ROLL. 
 
 Three pounds of beek steak, and % pound of suet (-hopped 
 fine, 3 rolled crackers, 2 eggs, butter size of walnut; salt and 
 pepper to taste; roll tightly in a loaf, and bake. Place a few 
 slices of bacon on top, before putting in oven. 
 
 MRS. D. E. CAMERON. 
 
 SALMON PUDDING. 
 
 One can salmon, 2 eggs, % cup milk, butter sixe of walnut; 
 salt and pepper; drain liquor from can, remove skin and 
 bones; add eggs and other ingredients and mix well; put in a 
 greased tin; set this in a pan of hot water and bake 1;"5 min- 
 utes in a moderate oven; garnish with hard boiled eggs cut in 
 rings. 
 
 MRS. D. R. CAMERON. 
 BEEF MOULD. 
 
 Break two thick pieces of brown bread into sufficient gravy 
 to moisten it, and add enough minced cold cooked beef to 
 fill a quart mould; season with s;i!t and pepper :ind a le-aspooa- 
 ful of Worcestershire sauce; mix these ingredients with enough 
 raw egg 1o bind the whole together and press firmly into a 
 buttered mould (floured); cover tightly anrt boil one hour, 
 turn from mould and serve with tomato sauce. 
 
 MEAT EUCHE. 
 
 Oust: Three cups flour, '2 level teaspooiifnls baking 
 powder. 1 teaspoonful salt, % cup lard, enough milk to make 
 T dough; roll about % inch thick. iy 2 pounds chopped 
 beef; put 1 tablcspoonful drippings in frying pan, when hot 
 add seasoned meat and cook till almost done; remove from 
 stove, place it on the dough and roll; place in the oven and 
 bke until .lone. (iravy: Place 2 table-spoonfuls lard J.i 
 
 ying pan, 1 heaping table spoonful flour; add water to make 
 gravy, r.ud 2 table' spoonfuls Gelhardt's Eagle Chili Powder- 
 place I .-up -rated cheese and 1 good sized onion (chopped) 
 on loaf; pour gravy over and serve immediatelv. 
 
 MRS. F/V. DEWEY. 
 
 Sliced or Grated Pineapple, 15c tinKutner-Goldstein Co.
 
 FAVORITE RECIPES. 19 
 
 BEEF LOAF. 
 
 Three :unl one half pounds uncooked beef, three-fourths of si 
 pound salt pork (both chopped), one cupful rolled crackers, 
 Iwo eggs well beaten, two teaspoonfuls salt, one teaspoonful 
 jn'|i|icr, butter si/.e of an egg. Small piece of suet chopped 
 mav l,o used if preferred in place of salt pork. Sprinkle 
 cracker crumbs and bits of butter on top after it is formed 
 into a loaf. Hake two hours. 
 
 MRS. H. H. FISHER, Woodland. 
 VEAL LOAF. 
 
 Chop together three pounds log or loin vea;, and % pound 
 salt pork; roll one dozen crackers; put one half of them in 
 the veal with two beaten eggs; season with salt and pepper; 
 mix all together, and make into solid form; then take re- 
 mainder of crackers and spread smoothly, moistening the 
 crackers with very little water. In baking place loaf in 
 small bake pan: place this in larger one, in which you hav-3 
 put enough water to steam the loaf, and cover all with an- 
 other pan. Bake one hour and serve cold. 
 
 MRS. .1. A. MOOKK. 
 TURKEY DRESSING. 
 
 Torn bread, half dozen small biscuits, season with pepper, 
 nalt and sage to taste. lioil or roast the turkey until tender; 
 pour enough of liquor from turkey over the bread to moisten 
 well; mix. 
 
 MRS. CORTNER, 
 A NICE WAY TO COOK STEAK. 
 
 Hound steak, well pounded; salt and pepper on each side; 
 roll in flour. Have lard piping hot; place steak in and brown 
 well on each side; then pour in just a little hot water, and 
 rover quickly; steam until done. Serve hor. 
 
 MKrs. ,\. I,. LANDSS, Sr. 
 BAKED CHICKEN. 
 
 Have chicken salted over night; boil until tender; have 
 ready dressing made of about equal parts corn bread and 
 biscuit; season with salt, pepper and sage, motsten with stock 
 from chicken; fill chicken with dressing, also on outside; place 
 in pan in oven with enough stock to keep moist; bake until 
 brown. Serve with hard-boiled eggs cut in two, and gravy 
 made by stirring tablespoonfnl flour in pan (after having re- 
 moved chicken) and one cup or more sweet milk; let cook until 
 it thickens some. 
 
 MRS. JOHN HALL. 
 
 Huyler's Cocoa, 30c tin Kutner-Goldstein Co.
 
 20 FAVORITE RECIPES. 
 
 SCALLOPED OYSTERS. 
 
 OIK- i|imrt of oysters put in a colander, drain off juice, wash 
 carefully: butter a deep pudding dish, cover bottom with 
 cracker crumbs, (not too fine) season with salt, pepper and 
 bits of butter; then a layer of oysters, seasoned, a layer of 
 cracker rruml s, thru oycstcrs until :ill are used. I'ut i-rack-T 
 crumbs on top with bits of butter. Pour over a few table- 
 spoonfuls of oyster liquor, strained, and one cirpful cream: l>;iu.-, 
 covered, one half hour; uncovered, half-hour. Very fine. 
 
 MRS. JOE BIDDLE. 
 SALMON LOAF. 
 
 Melt two tablespoonfuls butter in a sauce pan, add two eggs 
 well beaten, two-thirds cup cracker crumbs, salt and pepper to 
 taste, and oil from one can salmon. Remove bones and skin 
 from salmon and add to above mixture; work until very fine; 
 put in greased baking powder can, cover ami steam one hour. 
 Remove from can while hot and set in ice. Serve sliced on 
 platter, garnished with hard boiled eggs, parsley and quarters 
 of lemons. 
 
 MRS. AVILSIE HALL. 
 WILD DUCKS. 
 
 Ducks, onions, soup stock, cloves, ginger, vinegar, browned 
 flour, claret, 2 lay leaves, salt and pepper. Soak the ducks in 
 
 ...It All Depends.. 
 
 JUpon the Quality of the Meat 
 
 THE BEST COOK CAN'T MAKE POOR MEAT TENDED! 
 
 REMEMBER TEL\T WHEN YOU TRY 
 SOME OF THESE MEAT RECIPES 
 
 And Order where you arc certain you will get the best of 
 MeatF. Where they are careful in buying the stocn, careful in 
 slaughtering, careful in refrigerating, and careful in delivering 
 it to you in time, is at 
 
 The Ltmdis Neuter 
 
 120 W. Seventh St.. Hanfcrd 'Phone Main 62
 
 FAVORITE RECIPES. 21 
 
 Bait water, vinegar and onions over night; Avash and 
 cut. them up; after drying them well fry in fat, then 
 add the browned flour, browned onions, soup stoc.k, 
 claret; stick cloves in an onion and add bay leaves; season 
 with salt, pepper and ginger, and cook slowly. 
 
 MBS. CROSS. 
 PLANKED FISH. 
 
 Split open a firm white fish, remove back bone, lay on well 
 buttered plank or fish sheet and dredge with flour, salt and 
 pepper; spread with soft butter; bake in liot oven 10 or 15 
 minutes; then surround fish with thick border of well seasoned 
 mashed potatoes and bake about 15 minutes longer, basting 
 frequent I v ; garnish with lemon and parsley, and serve. 
 
 MRS. JOE BIUDLE. 
 
 SPANISH STEW. 
 
 Take the desired quantity of stew meat; cook slowly lill 
 well done, sailing to laste when placed over fire. Wash 
 thoroughly six or eight dried red peppers; open, remove seeds, 
 core and veins; then put the peppers in a small pan, pour over 
 cold water to barely cover and set on the back of the stove 
 to cook slowly. About an hour before* meal time empty into 
 a strainer and rub through, working the pulp thoroughly 
 through the sieve. This will give a red, gravy-like liquid. 
 Heat your frying pan and brown a little sliced onion in half 
 butter, half drippinys; add to this the meat skimmed out from 
 its liquid; stir it about well and add flour to brown; then 
 pour in the pepper gravy and the meat liquid, and cook slowly 
 till serving. Half a cup of sweet cream aaded just before 
 serving adds to the dish. This quantity is sufficient for a 
 family of five or six. 
 
 MRS. J. F. MICHEL. 
 OYSTER PATTIES. 
 
 I /me patty-pans with thin pastry, pressing it well t> The tin; 
 put a piece of bread or a ball of paper in each; cover them 
 with paste and brush them live..' witl. !h" white o'J an egg; 
 cut an inch square of pastry thin, I>I:H on center of each; 
 glaze this also with egg, and bake in a quick oven fifteen to L'<) 
 minutes; remove bread or paper when half: cold: scald as many 
 oysters as you require (allowing three for each patty) in their 
 ow"n liquor; strain the liquor after scalding, cutting oysters 
 if very large; put two tablespoonfuls of butter and two of llo;ir 
 into a sauce pan; stir together over the flro till the flour 
 smells cooked; then pour half pint of oyster liquor and half 
 
 Lipton's Teas, POc Ib At Kutner's
 
 22 FAVORITE RECIPES. 
 
 pint of milk into the Hour ami butter (if you have cream use 
 it instead of milk), stir till it is a thick, smooth sauce; put 
 oysters into this and let them boil once; bea tho yolks of two 
 eggs; remove oysters from stove, and stir the eggs into them 
 till the sauce looks like thick custard; v. hen cool fill patties. 
 When they are to be used place in a warm ovou and heat well 
 before serving. 
 
 MBS 1>. If. 0. 
 TO BOIL HAM. 
 
 Remove the bone, place the ham in a clean ham sack, pla^e 
 in a kettle of tola water, then add one Iiu'f cup vinegar and 
 two tablespoonfuls mustard; toil about two hours, then pour 
 off the water, put in hot water and boil one h'>ur ;ni<! a half. 
 Dc.'icJon*. 
 
 Mi.S. A. V. TAYLOR. 
 OYSTER PATTIES. 
 
 To make crust, take 3 pints flour, -'X- p.v.in.l Urnl, i leaspoon 
 hiking powder, little salt, mix witli milk. Killing: Take - 
 oun-ies butter, \'-> pint sweet cream. "1 tablospooul'uig flour, :> 
 (isv.eii large oysters, with salt and pepper; melt butter; stir iti 
 li.'Hir: boil cream and stir in; cock the oysiers ii; their o\vn 
 1 roth till they are cooke 1 through; skim ofl' the froth: strain 
 the oysters and add the cream sauce and fill the crusts. 
 
 :UKS. Tl'TTLK. 
 A LA MARQUISE. 
 
 Clean and cut up a chicken, boil slowly till very tender and 
 let cool in the water in which it was boiled; make a cream 
 sauce, using cream for the liquid; season with salt and pepper, 
 chopped parsley ;uil celery salt; drain the chick. MI Tree from 
 skin fsit and bone, and chop fine; make layer of cream sauco 
 in a baking dish; spread a layer of ehickea upon it, then a 
 layer of canned mushrooms, chopped fine; then sauce, and so 
 "ii till dish is full; pour over the liquor drained from mush- 
 nxmis. sprinkle with crumbs; dot with butter and bake brown. 
 This is very nice for luncheons baked in custard cups or little 
 paper rases sold by caterers. 
 
 MRS. TUTTLE. 
 OYSTER FRITTERS. 
 
 One rr.i-rt fresh oysters chopped as in :; a;ad; beat fonr 
 eggs, une cup ,,f Hour, and one-half cup of milk; season with 
 salt and butter; I eat in chopped oysters and fry in part but- 
 ''' and lard. Serve while hot. 
 
 IlKRDKLLA DOPKINS. 
 
 Van Camp's Soups, all kindt, 2 cans for 25c At Kutner's.
 
 FAVORITE KECIPES. 23 
 
 HAM PATTIES. 
 
 One pint of ham, well cooked; mix with two parts of bread 
 crumbs \vot with milk; put batter in gem pans; break an 
 egg over each; sprinkle top of each with cracker crumbs and 
 bake until brown. 
 
 M US. TUTTLE. 
 FRIED OYSTERS. 
 
 Take oysters from the liquid and drain them; make a bat- 
 ter of one egg, a little milk and flour to thicken; season with 
 salt and popper; dip oysters in hatter, then in rolled cracker 
 crumbs; fry in equal parts hot lard and butter having plenty 
 of fat in skillet. 
 
 MRS. .7 HDD SMITH. 
 STEAK ROLL. 
 
 Two pounds liamburg steak, 1' tablespooiit'uls of butter, '! 
 rolled crackers, 2 eggs, pepper and salt to taste; mix all to- 
 gether and form in one roll; bake an hour and a half; serve 
 with tomato sauce. Good sliced cold. 
 
 MRS. D. S. FISH. 
 
 CITY BAKERY 
 
 THE ONLY COFFEE PARLOR 
 THE NICEST ICE-CREAM PARLOR 
 THE ONLY CANDY FACTORY 
 In Hanford 
 
 What You Want and 
 
 When You Want It 
 
 W. BERNSTEIN, Proprietor
 
 24 
 
 FAVORITE RECIPES. 
 
 J 
 I 
 
 ; 
 
 - / 
 
 
 
 5*/U^-*^ 
 
 Meats 
 
 _^. 
 
 ^ 
 
 
 *"^
 
 
 FAVORITE RECIPES. 
 
 25 
 
 4. <y 
 
 -
 
 26 FAVORITE RECIPES.
 
 FAVORITE RECIPES. 27
 
 8 FAVORITE RECIPES. 
 
 Gntrecs 
 
 CELERY SANDWICHES. 
 
 Use dainty, little baking powder biscuits, freshly bilked, but 
 fold, or white horn* 1 made bread for these sandwiches. Only 
 the very tender part of the celery should be used, and clion- 
 ped fine and put in ice water until needed. Add a few chcp- 
 ped walnnts to the celery and enough mayonnaise dressing tn 
 hold them together. Butter the bread before cutt.ing from ! !>.> 
 loaf, spread one slice with the mixture and press another over 
 it. If 1 iscuits are used split and butter them. They should 
 be small, very thin and delicately browned. 
 
 CHILLI CANCASA. 
 
 One spoonful lard, one onion, four or live screen pe; 
 two good sized tomatoes, half cup of cheese, cut in small 
 pieces. Fry onions :>nd peppers, add tomatoes and fry all to- 
 Aether, and when dry add half cup milk, .lust before taking 
 off stove, add cheese. 
 
 IMKS. KD. DOBSO.X. 
 POTATO FRITTERS. 
 
 ': cup sweet milk. 2 tablespoon ids mashed potatoes, I 
 teaspoon baking powder, 1 egg, 1 salt spoonful of salt, flour 
 to make a stiff batter. For each fritter drop a te:ispoonful in 
 a kettle of hot lard. 
 
 MATT IK BALDWIN. 
 OMELET. 
 
 3 eggs beaten separately; to yolks add half cup cracker 
 cruml.s, a dash of pepper and a pinch of s;i!t. Stir iu beaten 
 whites: lightly pour into a hot buttered spider: ;'ry M li^ht 
 brown; serve hot. Sufficient for a family of three. 
 
 MRS. L. ('. 1) CXI I A.M. 
 FRITTERS. 
 
 One ci;p sweet milk. 1 i-gg. 1 teaspoon baking powder; a 
 litTie s-i!t; tionr to drop from spoon into hot lard. 
 
 MRS. .1. \V. BARMorb'. 
 CHEESE CAKES. 
 
 1 <-up four. '_. cup cheese (yrated). ' . L . cup litter. ' L . tea- 
 sj.oonfrl 1 aking j owder: salt to taste, ami a dash of cayeiMie 
 pepp.-r: yolk of 1 e-n. }{), the butter lightly into the Jlo-.r, 
 
 Underwood's Deviled Ham, 30c canAt Kutncr's
 
 FAVORITE RECIPES. 29 
 
 with which baking powder li:is been sifted, add the cheese, 
 salt ami pepper, ami mix to a light paste with yolk of egg. 
 Roil out on a floured hoard, cut with very small liiscuit cutter 
 and l;ake in hot oveu. Serve with salads. 
 
 \l US. [). S. FISH. 
 
 STUFFED EGGS. 
 
 I'oil the egos halt' an hour; cool and shell; halve and re- 
 move , yolks. Mash yolks and work in a little salt, and a 
 dash of cayenne pepper, oil or melted butter and mustard and 
 a little vinegar and chopped parsley; press into the hollows 
 of the whites. Oarnish the dish with parsley. 
 
 MRS. D. S. FISH. 
 
 PEACH FRITTERS. 
 
 For the hatter One i-up of flour, two eggs, half cup co!d 
 water, half teaspoon salt, tal lespoon of melted butter: separate 
 the yolks and whites. Heat the yolks enough to be well 
 mixed. Add the water and stir this in the flour. Add tl.e 
 salt and butter and heat until perfectly smooth. Whip tho 
 (whites of ey.^s to a still' froth and stir them lightly into tho 
 Hatter. Pare, halve and stone a number of firm peaches and 
 have ready a deep kettle of smoking hot fat. Dip each h-ilf 
 peach in the latter and drop into the fat. turning them over 
 that they may le evenlv colored. Drain on unglazed pap-T 
 and serve, dusting them lightly with powdered sugar. 
 
 MRS. ('. M. CROSS. 
 
 APPLE FRITTERS. 
 
 1 cup milk. 1 cup ilor.r, 1 cup chopped apples, J eggs, pinch 
 of salt, teas] nun taking powder; stir well. Frv in hot lard. 
 
 'MRS. WT'K. 
 
 CHEESE SOUFFLE. 
 
 ii tablespoons tlour, ''> taHespoons butter, .'; eggs, 1 cup milk, 
 1 cup grated cheese, seasoning to taste. Make a thick, white 
 sauce by blending butter and flour in sauce pan; then adding 
 milk and stirring until boiling. Cook 3 minutes, then stir in 
 the cheese and yolks of eggs beaten until thick ;season to las!,-, 
 remembering that cheese may be salty. Fold in stiffly beaten 
 whites of eggs and ".;.ike in a greased dish about twenty-five 
 minutes. Serve quickly as it falls. 
 
 LITY roRTXEK. 
 
 Vermicilli, Macaroni, Spaghetti, lib. boxes, 15c At KutnerN
 
 30 FAVORITE RECIPES. 
 
 Gntrees
 
 TAVOBITE RECIPES. 31
 
 32 FAVORITE RECIPES.
 
 FAVORITE RECIPES. 33
 
 34 FAVORITE RECIPES. 
 
 Bread 
 
 RULES FOR MAKING BREAD. 
 
 Twice as much flour as wetting, is a good rule to follow, not 
 to have bread too stiff. For four large loaves: 3 pints of 
 liquid; butter or lard, size of an egg; tablespoon sugar; sail. 
 to taste. Cold weather lequires more yeast than in warm 
 weather. Bread is better raised slowly and not too warm. 
 
 BOSTON BROWN BREAD. 
 
 One and one half cupfuls sour milk, one half cupful sour 
 cream, one cupful corn meal, and one cupful white flour, two 
 cupfuls graham flour, one cupful syrup, salt to taste, two 
 teaspoons soda. If sour cream is not obtainable use two 
 cupfuls sour milk and one tablespoonful of butter melted. 
 Steam three hours. 
 
 MRS. JUDD SMITH. 
 
 MUFFINS WITHOUT EGGS. 
 
 2V-.' cupfuls flour, 2 teaspoonfuls baking powder, 2 labl.-- 
 spoonfuls melted butter, and add to the milk 1 cupful milk 
 1 tablespoonful sugar, little salt. This will make ten muf- 
 lins. 
 
 MRS. D. R. CAMERON. 
 
 LIGHT BREAD. 
 
 One pint good yeast, 2 quarts warm water, a little salt and 
 sugar. Mix in sponge over night; in morning stir in flour to 
 make stiff; knead well and let stand until light; knead in 
 loaves; set aside until light. 
 
 MRS. C. RAILSBACK. 
 
 LIGHT ROLLS. 
 
 One pound of bread dough, two eggs and one heaping table- 
 spoon of butter. When your broad is ready to make into 
 leaves, take one pound of the dough, beat the eggs thoroughly, 
 melt l>utter and mix all together. It will be necessary to 
 add a little flour; let raise and when light knead into rolls 
 and let stand until light, and bake in a good, hot oven. 
 
 MRS SADIE WILSON. 
 
 Crabs, per can 2f>c Kutner-Goldstem Co.
 
 FAVORITE RECIPES. 
 
 BOSTON BROWN BREAD. 
 
 1 scant cup rye flour, 1 heaping cup graham, 1 cup corn 
 meal; sift 1 oget her; beat thoroughly with 1 cup Orleans mo- 
 lasses, 1 cup sweet milk. 1 cup sour milk, ''_> cup brown s 
 *J teaspoonfuls soda. 1 toa spoonful salt. Steam ,'> hours. 
 ];") minutes. .Cool a i'e\v minutes before cutting. 
 
 MRS. E. T. COSPUR. 
 CORN BREAD. 
 
 - eggs, 1 teaspoon salt, 1 teaspoon soda, I 1 /, cups butter- 
 milk, - tablespoons melted lard. Add enougli corn meal to 
 make very thin batter. 
 
 MRS. JOHN CORTNER. 
 
 Veast: Cook two good sized potatoes and mash thoroughly; 
 add a heaping teaspoonful of salt, one tablespoonful of sugar 
 and a pint of. boiling water. Let stand until hike warm; 
 then dissolve one cake of Magic yeast and add to this. Let, 
 reast stand twelve hours before using. 
 
 Bread: Take flour, three heaping tablespoonfuls of sugar, 
 small teaspoonful of salt, the yeast, and one pint of hike 
 warm water and mix to a stiff dough and km-ad thoroughly jfor 
 fifteen or twenty minutes. In hot weather let rise five or 
 six hours; in cold weather double the time. Then thoroughly 
 knead again; mould into pans and bake for one hour. This 
 recipe makes eight loaves. 
 
 MRS. S. M. JOTNKR. 
 SOFT EGG BREAD. 
 
 Two eggs well beaten. .MIC half teaspoon salt, 1 scant tea- 
 spoon soda, 1 pint buttermilk, 4 tablespoon? white corn meal. 
 Bake quickly; serve hot. Put on table in pan you bake it in. 
 
 MRS. LANDIS. 
 SALT RISING BREAD. 
 
 Scald '!.. cup of new milk; thicken with corn meal; stand in 
 a warm place over riiyht. In the morning put in as much 
 warm water as you want and make a batte~ with flour; then 
 when il is light add r -_. pint of new milk and put in a lump. 
 When it is light mold into, loaves; let rise nnd bake. 
 
 (ii-M.'TRrDK LARISH FOX, Lemoore. 
 
 MUFFINS. 
 
 Beat yolks of *2 eggs; add 1 cup milk, a pinch salt, one pint 
 flour with 1 teaspoonful baking powder. Beat whites of eggs 
 stitV and stir in gently. Put in gem pans or rings to bake 
 quickly. 
 
 MRS. DUNHAM. 
 
 Shrimps, per can 25c Kutner-Goldstein Co.
 
 36 FAVORITE EECIPES. 
 
 SALT RISING BREAD (Southern Bread). 
 
 Stir one heaping tablespoonful of corn 1110:1] into one half 
 cupful scalding fresh, sweet milk. ;it night: put in tin cmi 
 :mil set in warm place. li; the morning take one pint warm 
 water (not scalding), a pinch of soda, and i>\-ike a Latter of 
 flour thick enough to drop off point of a knife. Stir in mix- 
 ture which has stood over night; beat well: set in kettle of 
 warm water; cover with a cloth: keep at even temperature 
 It should Vic light and foamy in about two hours. Then add 
 one and one half pints warm water (or part warm milk if 
 desired), dessert spoonful salt, and enough flour to work into 
 loaves. Knead until smooth; put in bread pans; ><-r over 
 warm water, or in warm place, to rise. Bake in moderate 
 oven. When done keep in cool place. Delicious. 
 
 MBS. A. L. T.AXDIS. SR. 
 
 GRAHAM GEMS. 
 
 One pint of graham flour, one cup of sweet milk. twi> 
 well beaten, one-half cup of butter, a little salt and sugar, 
 two teaspoonfuls of baking powder. Have gem pans hot. 
 
 MKS. !'. V. DK\VKV.. 
 
 YEAST BREAD. 
 
 For three good sized loaves, take two and one half sifters 
 of flour, add salt and two small cupfuls yeast; mix with warm. 
 not hot, water until the dough is linn and cj.n be km-.i.'r 1 
 without stir-king to the hands. Grease the toj- of the dough 
 well with warm, melted lard; cover and set to iis-- wiiere t.ae 
 dough will keep warm. In three hours the dough should be 
 light and soft, and ready to mould into loaves. (ip-ase the 
 top of the loaves with warm lard and let rise again. 'n about- 
 one hour the bread should be ready to bake. '. fave the oven 
 well heated and bake '% of an hour. 
 
 POTATO YEAST. 
 
 Three heaping tablespooufuls flour. '2 tablcspoonfuls sugar. 
 I tablespoonful salt. Stir well and scald with boiling j.ota: > 
 water, making a very stiff batter that can be well bra; -:!. 
 Mash three medium sized potatoes, or two huge ones, ai-d add 
 to the above mixture. Heat well ami add more boiling po- 
 tato \\ater until the mixture is the consistency of very thin 
 batter; add about ' ._. cupful boiling hot water: win 
 enough to bear finger in. add Lj cupful good yeast, or one 
 
 cake Magic yeast, which has 1 i well soake-i in ' ._. cupful 
 
 warm, not hot. water; stir well: cover and set in a warm place 
 
 Lobsters, per can 25c Kutner-Goldstein Co.
 
 FAVORITE RECIPES. 
 
 37 
 
 to rise. When the potatoes are cooking, take as many hops 
 as can he held with the finders and thumb of one hand; cover 
 with cold water and set where it will boil. As soon as ?t 
 comes to a boil set it on the back of the stove, where it will 
 simmer gently until used. This yeast should lie made the 
 dav before it is used. The above amount will make about, */ 
 gallon, and if kept in the cellar, or other .vml place, can lie 
 used for several bakings, and will make ns nice bread aa 
 when the yeast, is first, made. 
 
 It Gives Entire Satisfaction 
 
 "CREAM OF WHEAT FLOUR" GIVES US F.NTIBK 
 SATISFACTION FOR BAKING CAKES, BREAD OK ANY- 
 THING FOR WHICH FLOUR IS USED. WE UST1 IT ALTO- 
 GETHER. 
 
 MRS. JUDD SMITH. 
 MRS. J. A. MOORE, 
 MRS. R. J. HUDSON.
 
 38 FAVORITE RECIPES. 
 
 Bread
 
 FAVORITE EECIPES. 39
 
 FAVORITE RECIPES.
 
 FAVORITE RECIPES.
 
 42 FAVORITE RECIPES. 
 
 Salads 
 
 SALAD DRESSING. 
 
 */2 cup lemon juice, yolks of four eggs, 3 tablespoons oliv* 
 oil, 1 small teaspoon salt and pepper, 1 cup sour cream. 1 tea- 
 spoon mustard, 1 ta blespoon sugar, beaten together. Rent 
 eggs, oil, salt and pepper together; add the lemon juice, then 
 beat in the cream. Add vinegar to taste. 
 
 MBS. E. T. COSPKU. 
 APPLE SALAD. 
 
 1 cup hashed apples, % cup walnut meats, cut in coar 
 pieces; % cup hashed celery. Serve with any good salad dres- 
 ing. 
 
 MATTIK BALDWIN. 
 NEUF CHATEL SALAD. 
 
 Moisten 1 neuf chatel cheese with '2 tablespoonfula s\vet 
 milk; form into small ogg shapes and serve ID r.osts of tot- 
 tuce leaves, with a French dressing made of 4 tablespooiifi:!* 
 of oil, :; tablespoonfnls of vinegar, % te:ispoonful salt, \'\ 
 teaspoonful of pepper. 
 
 MBS. .10K BIDDLK. 
 BEAN SALAD. 
 
 Cold Boston baked deans, celery, mayonnaisr. Shave cri*,>, 
 white celery very fine; mix with the beans and mayonnaise. 
 and serve on lettuce. 
 
 MBS, C. M. CROSS. 
 VEGETABLE SALAD. 
 
 Use French bottled beans, use French bottled onions, us 
 bottled peppers, use French bottled dressing. 
 
 MRS. CROSS. 
 OYSTER SALAD. 
 
 3 quart oysters. 1' hard boiled eggs, 1 large; spoonful of inrir- 
 (! butter, 1 teaspoonful cadi of salt and pepper. '.-_. nip vin- 
 egar. 1 quart of celery. 1 eyg beaten. '2 teaspoonfuls of ma-.l 
 mustard. ~2 pickled cucumbers. 
 
 MRS. CROSS. 
 SWEETBREAD SALAD. 
 
 1 pair of sweetbreads, halt' nip mayonnaise Iresvi.g. lettiu-,- 
 leaves or celry tops. Wash well the sweetbreads; cover -.vith 
 boiling ;,,,.,. ;lll ,| s i n;lll(> r f or !>( n ,i m ,tes. Drain and eorr 
 
 Aromatic Pickling Spices, 25c per box Kutner-Qoidstein Co.
 
 FAVORITE RECIPES. 43 
 
 with cold water. As soon as cold enough to handle, remove 
 all skin and cut in "pieces with silver knife. Mix the sweet- 
 breads with the dressing, and serve on lettuce leaves or celery 
 tops. 
 
 CREAM SALAD DRESSING. 
 
 'Four tablespoonfuls butter, one tablespoon ful sugar, one 
 lablespoonful flour, teaspoonful salt, one cup sweet milk, half 
 cup vinegar, three eggs, one large teaspoo?vful mustard, a lit- 
 tle cayenne pepper. First melt butter in sauce pan, add florr 
 and stir until smooth: then add milk and stir until it begins 
 t.o .boil. Place sauce pan in a larger one filled with water, 
 let cook a few minutes, stirring occasionally so it will not get 
 lumpy. Beat eggs ligl t, and add to them the salt, peppc.-, 
 sugar and mustard which has lieen well mixed, dry. Add vin- 
 egar, mix thoroughly, add to boiling mixture, stir until thick 
 as custard; strain. "When cool, bottle. When used, thin w'th 
 whipped cream. 
 
 MRS. 1). R, CAMEROr. 
 
 POTATO SALAD. 
 
 (i large potatoes, 2 hard boiled eggs, 2 cups chopped celery, 
 2 medium sized cucumbers, and a little onion. Boil potatoes, 
 let get cold, cut in rinall pieces; cut the eggs up fine; mix all 
 the ingredients together and salt a little. When I cannot get 
 celery I use a little celery seed. SALAD i)HKSSJXG Yolks 
 of four eggs, one sinnl! tablespoon of dry mustard. 14 of '* 
 teaspoon of salt, a good teaspoon of sugar, 2-3 cup of goo 1 
 vinegar, one teaspoon of flour and 1 cup of svveet milk. Mix 
 mustard, sugar, flour, salt, all together to a smooth paste; add 
 vinegar, spoonful at a time, and then the milk in --aine manner. 
 
 THIS BOOK WAS PRINTED AND BOUND INTHE 
 
 Department 
 OF THE HAINFORD DAILY JOURNAL
 
 44 FAVORITE EECIPES. 
 
 J'ut on stove and cook until it comes to M boil; add butter 
 or olive oil. Before you mix it with your salad add one cup 
 of good sweet cream. 
 
 MKS. SAD1K \\TLSOX. 
 
 CrEEEN PEA SALAD. 
 
 Din- :i cupful of e.oM veal or chic-ken, and place on :i hel ut' 
 lettuce. Cover with -{wo eupsful peas, drained well from the 
 liquor. Pour over the whole a French dressing, seasoned wltn 
 mustard and mint leave. 
 
 LUOlE roi.TXKi;. 
 
 OLIVE AND EGG SALAD. 
 
 Remove shells from the number of hard boiled eggs desin.l, 
 and beginning at the sinall end' cut the whites almost to the 
 base into fifths, lengthwise, removing the yolks. Ti-rn back 
 the petals thus formed fo that they will curl prettilv'and tint 
 them a delicate pink with beet juice. Mash the yolks 1.-> a 
 soft cream; add chopped olives (half cupful to half doz. egg>- ) 
 and a teaspoon paprika. Mold again into balls; return to Mu- 
 tinied petals; prick with a fork to roughen the surface. n.'l 
 place on each a tablespoonful of mayonnaise. Set rach in a ne<: 
 of crisp lettuce. 
 
 LU(5t?r < ,-T.VKR. 
 CHICKEN SALAD WITH CHEESE. 
 
 Kul) the yolks of r'ire.e hard boiled eggs to :i smooth pasi . 
 Mix in very slowly iv.o tablespoonfuls salad oil, stirring wi'h 
 a fork all the time.' Add a tablespoonful mustard, half spoon- 
 ful cayenne, half teaspoonful salt and two. "lablespoonfiils 
 vinegar. When thoroughly mixed. one and one half eupfl 
 -rated cheese. Mix -.\iili the. salad a cupful cold chicken cvi' ir 
 small dice. Line salad bowl with lettuce leaves, pile d i. i.-n 
 etc., in the middle, garnish with little pieces celery and 
 whites of fjrjjs sliced in lings. 
 
 CHEESE FINGERS. 
 
 Chop one tablespoonl id butter into one ci;p flour, and whrii 
 line as meal mix in one-third c,-p grated ehe;c, a little salt. .1 
 sprinkling cayenne and one-half leaspooiiful baking powder, 
 Mix with from one-third to one-half cup water, as for biscuit. 
 I.'oll thin, cut in sti-'ps ,,r any fancy shapes and bake a pal- 
 brown in moderate ( . V en, From ten t(. fifteen miriiiTes \\ili 
 j.rr>b;il,ly be l.mg eiioi^.h. These are easier made Thau cheese 
 fingers. ;;nd are very i.ice to serve warm for luncheon or with 
 
 salad. 
 
 Pastry Spices, 20c per box_Kutner-Goldstein Go.
 
 FAVORITE RECIPES. 
 
 45 
 
 J 

 
 46 FAVORITE RECIPES. 
 
 f 
 
 [ffl 
 I 
 
 #~***L 
 <K^- ^W^r A^*#
 
 V 
 
 FAVORITE &ECIPES. 
 
 
 
 ZxCxd 
 
 u-5 
 
 ^^ 
 
 i/^oc ^>^C sf tfff^t^*^ 
 
 otin^ trl ^/r^ed^ e^t 
 
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 \s^n & lrt^^C\ A^e ^^ *4 ' frbtn^, 
 
 ^2^^^^V/^^ M 
 
 fa^rlvtfi f^tt^yL 4^_A/-<
 
 48 
 
 FAVORITE RECIPES.
 
 FAVORITE RECIPES 49 
 
 Pickles 
 
 MUSTARD DRESSING. 
 
 Three pints vinegar, one and one-half caps s,, .,.,,- ,, m ..j, H r 
 cup flour, one-half ,,om,,l mustard. Put mustard and su-ai- 
 together with a Jittl- vinegar; Mir till smooth. |eat the thro- 
 I'mts ot vinegar to a boiling tK>int ;tll ,i ,, 0! r ,,.,. th|1 tfl 
 :l smooth. Cse for pickle-string bqanl small cucum.' 
 bers, cauliflower, small unions, or anything desired -cut in 
 small pieces. When cool pour dressing over me pickle .1 
 seal in bottles or jars. 
 
 Mi;s. K. \VAi'i i-; 
 FRENCH MUSTARD PICKLE. 
 
 4 quarts .-reen tomatoes (chopped), 1 quart small eucumherH 
 I quart small onions, 1 qnart cauliilower. three ,,,-,.,,; peppers- 
 
 t all stand in weak brine twenrWour 1,,-urs; ,-ook fifteen 
 minutes, then drain. Dressing for same Three cups ,,f sugar 
 (whit), one cup of fl,,,.r. six tablo R po..nfiils mustard one t.-.Me 
 sp<M)n TUIIH . p,,wler, two qnaits vinegar, one mmrt wile- 
 Let vinegar and water ,-ome to boil; stir hi tin- 'dressr 
 cook th.ck like custard; put in the pickle a few minutes 
 
 MKS. Tr.Ymi-: \\-o!,'s\Vlc'C. 
 CHOW CHOW. 
 
 <'liop one peck m -,i tomatoes, i, peck ripe toniatoea sit 
 -nions. :; small heads cabbbage, 1 doz. greei, peppersj seeds re - 
 
 lOVed; .t red peppers; see.ls remove.!; sprink'-- wit^ salt Mild 
 put in :-, coarse !;;,,; drain over night. In ;h, morr&ng pat in 
 ; ' porcelain lined kettle, with two pornds brown sugar,' '.. tea- 
 
 'up -rated horse radish. 1 tahlespoonful ewli TOun<l black ,.,,- 
 Per and mustard, whole white mustard seed, inacc , nd eelerv 
 iee/1; cover with vinegM and boil till dear. S,,,l up in jar ... ' 
 
 Mb's. AI.ICK P 
 
 PEACH PICKLES. 
 
 ~ pounds peaches. :! pounds su-ar. 1 pint of ine*ar } .,M, 
 
 f water; spice to taste. Moil SUK:II , vj,,,.^,,, at ; ;ni ; ; 
 
 : drop peaches into syrup and c,,ok until tender- lifi 
 
 out carefully an.! boil syrup about a half hour or 'until 
 
 eh. Place peaches in sym,. until , t boila m> w!,,.-i 
 
 take from lire and seal in ^lass jars. 
 
 MI{*. .ICiM) >MJTH. 
 Genuine New Orleans Molasses, 75c gallota_^At
 
 60 FAVOEITE RECIPES 
 
 CHOW CHOW. 
 
 Forty pounds green tomatoes, one doz. onion?:, v liree uiediu i 
 eabbage heads, two dozen appl.M. one-half dozen j'leeii peepers, 
 one dozen red peppers; sprinkle cayenne and blar-V pepper ovc. : 
 chop nil fine and sprinkle in salt (not too nui'-li): put in sack 
 to drain over niglit. Then heat one-half gallon good vin'<_:i ; - 
 and one-half cupful sugar; pour in ingredient:*, let come to :i 
 boil. Seal while hot. Very nice. 
 
 MRS. JO!-: !,I I >I >LK 
 
 CHILI SAUCE. 
 
 One peek ripe tomatoes, peeled; ten or t welv nig onions, 
 six^r eight green peppers, three re I peppers, three good-sized 
 apple*, one lemon, all chopped fine; one tablfispoonful s-ilt. two 
 teaspoonfuls cayenne pepper, one teaspoonful Mark ]>epper, DIM- 
 tvaspoont'ul luystard; < ne teaspoont'r.l ea-h. cinnamon, alls|>:. . 
 vlnves; eight t-upfuls hrown sugar, two quarts good vi 
 <"ook well. 
 
 MRS. .iOK. MII)If.E. 
 
 WATERMELON PICKLES. 
 
 Cut the lemon, in oblong pieces, remove the rind mid soft part 
 near the seed. Soak o^er night in Meak alum water, to which 
 hsis 1 ecu added a tablespoonful of salt: sin:-nei in w--ak \ inc^ 
 gar until tender; then drain well. Mak* a sy*i-up in the pro- 
 portion of 1 pint of vinegar, .'! pounds of sugar to 7 poiui.N < t 
 fruit; two sticks cinnamon, 1 teaspomiful wide cloves. 
 syrup come to the 1 oil; add the melons; when heated through 
 se.-d in cans. ., 
 
 MRS. K, T. 
 
 Gurnee Planing Mill 
 
 B. S. GURNEE, PROP'R. 
 
 Mantels, Grilles, Dardwood floors 
 Store and Saloon fixtures, Stairs, Gtc. 
 
 KINDLING AND COAL ROLLED BARLEY 
 
 HANKOUI). CAL.
 
 FAVORITE RECIPES 51 
 
 pickles 
 
 737 
 
 4 
 
 V 
 
 ^G2-^-^ y 
 
 C^~/-/rX-^c ) 
 
 : M*CT
 
 
 52 
 
 FAVORITE 
 
 n I^M^t 
 
 A 
 
 y ^VH^Vt^t^l^vC I>^J\ t
 
 FA.ViOS.ITE RECIPES. 
 
 53 
 
 y 
 
 XV ^> ^X^-^*-^ x ' 
 
 i ' ^
 
 34 
 
 FAVOUITE RECIPES.
 
 FAVORITE RECIPES. 55 
 
 puddings 
 
 GRAHAM PUDDING. 
 
 1 cup milk, 1 cup molasses, leup raisins, '2 cups graham Hour, 
 1 teaspoon soda, spices. Steam two hours. 
 
 MRS. W. V. BUCK i\ PR. 
 SWEET POTATO PUDDING. 
 
 Peel and parboil :> large potatoes; when ccld, grate fine 
 Cream together i/. cuj) each of butt or and sugar; beat into 
 this the whipped yolks of 5 eggs, 1 cup of rich milk, the grated 
 potato, 1 teaspoonful each of powdered cinnamon and nutmeg, 
 the juice and grated rind of a lemon and a wine >lass of 
 brandy. Beat hard and bake in a deep, greased pudding, dish. 
 Serve hot with brandy sauce. This is a delirious dessert. 
 
 MRS. JOE RIDDLE. 
 NUT PUDDING. 
 
 Beat separately the yolks and whites of six eggs. To the 
 yolks add 1% cups of granulated sugar, and to the beaten 
 whites add three cups of finely chopped nuts. MIK all to- 
 gether lightly and add 1 teaspoonful of vanilla. Last of all, 
 nift in a teaspoonful of baking powder, well mixed witu :i 
 tablespoonful of flour. Bake quickly in jelly cake tins and 
 put together with whipped cream. This will serve ten persons. 
 
 LU(.Y CORTMW. 
 SUET PUDDING. 
 
 1 cup suet, clioppi'd iine; 3 cup Molasses, 1 cup sweet milk, 
 3 1 /-; cups flour, 1 c.up raisins, 1 teaspoonful soda. Steam four 
 hours. Sauce for same One cup sugar, half .-;ip butter, 1 
 
 PHOTOGRAPHS 
 
 60 to po well's 
 
 dp-to~Datclorh & Latest Hrtietk JSovelties 
 
 Sharpies Block, Han ford
 
 53 FAVORITE RECIPES. 
 
 egg, the juice and grate-l rind of 1 large oran-;. , or two sin.' 1 1 
 to ;i boil. Serve hot. 
 
 MKS. L. E. .IOXKS. 
 ORANGE PUDDING. 
 
 1 cup sugar, H cup rolled crackers, piece of butter size of AH 
 egg, thejuice and grated rind of 1 large orange, or two small 
 ones; 1 quart of sweet milk. Bake "like "eustar'd. Serve CO'M; 
 plain or with whipped cream. 
 
 MRS. r.KED V. DKWKY. 
 
 CARAMEL PUDDING. 
 
 1 pint of milk in double boiler, 'melt 'half cup sugar till a 
 light brown; when melted add ^4 tablespoonfuls of boiling 
 water; allow the mixture to hoil for a moment and add it 10 
 the milk; take from the stove and add a tea spoonful vanilla; 
 when cool, not cold, stir in hastily 4 eggs thoroughly beatev, 
 with '2 tablespoonfuls of sugar; pour all into a mould; stair I 
 in a pan of boiling water and bake until . cily like; put aside 
 to cool. Serve plain or with whipped cream. 
 
 LIT. : OORTNER. 
 SAUCE I OR HOT PUDDINGS. 
 
 ('ream half cup butter, I 1 /-: cups st-^ar tog.-iner; then stir in 
 white of one well beaten egir; flavor to tas'e. 
 
 MISS AX<JIK SAXHORN, Lemoore. 
 CARROT PUDDING. 
 
 1 cup grated carrots, 1 cup grated potatoes, 1 cap /lour. 1 v,i|> 
 of sugar, 1 o cr.p of raisins; cloves, cinnajiion, Miimeg, V<, spoo-i- 
 ful each; 1 teaspoon soda. Put all the ingredients together, 
 leaving the "rating of potatoes until the last; to this add soda 
 and pinch of salt; beat thoroughly and steam two hours in 
 ."> pound lard bucket. 
 
 MRS. AXDY lirCKXKR. Lemoorc. 
 
 A MODEL DPLKi STORI! 
 
 Conducted OR a Modern System 
 
 COUSINS & MOWLAM!) 
 
 prescription Druggists 
 
 M ANPORO. CAL.
 
 FAVORITE RECIPES. 57 
 
 ENGLISH FRUIT PUDDING. 
 
 One pound currants; one pouinl seeded I'aisins; one pound 
 sugar; one pouinl sue r ; Two pounds <, aTi'd or i-oaked bread: six 
 ggs; one-half Teaspoon soda; 1\vo Teaspoons salt; one gratcu 
 nutmeg. Crumb the s'.-ft |>;irT of Th Itroail first; soak The crust 
 in boiling milk. P>eaT The eggs and put all together; mix thor- 
 oughly with The hands. '1'ake a SCHISM e piece of cotton cloth, lay 
 on a cup; ]>nt The pudding into the doth and tie down closr>. 
 Put in boiling water and boil five hours. As it boils 'iway add 
 more \vaTer. 
 
 M.RS. M. L. ] r KCK. 
 PLUM PUDDING. 
 
 One-half cup su^ar; one cup raisins; one cup currants; one 
 cup suet; one cup bread crumbs; >ne cup flour; one cup sweet 
 milk; one-half -up molasses; one-half cup citron; four cg^s, 
 well beaten; one tablespoonful butter; one teaspoonful each 
 cinnamon, allspice, nntiveg and cloves, Two teaspoonfuls vanilla; 
 two teaspoonfuls baking po\viler; a ]iindi of sail. Boil four 
 hours. Sauce 1 cup si!f_>'ar and neai'iy one cup butter beat to a 
 i-reain. 1'ut one eyy in a cup; Iteat 'veil <inii fill cup with cold 
 water; then pour it inlo sugar and butter. PuT on stove a-i I 
 stir constantly; let -boil just a little .viiile. Flavor with juice. 
 of a lemon. Splendid. 
 
 MRS. I.A.N'DIS. 
 LEMON PUDDING. 
 
 Yolks of live e^s beat in ',4 jio.ind of powdered sugar i'or 
 half an hour steadily Take ' ._. box -^ehi'iiiie (Knox) dissd \-(-<! 
 in water (about ' cup); one or Two lesnotis. according to sour- 
 ness desired. Heat whites still' and add carefully. Put in 
 mold and keep in cool place. 
 
 MRS. F. .!. \y.\LKKK. 
 
 Kings Co. Cleaning &<* Dye Works 
 
 ALL KL\DS Or 
 
 G^R^ENTS CLEWED. WE5SED, KILPAIRE'D 
 
 In first-class style, by an expert eloaner and dyer. 
 Men's Hats cleaned, trimmed and rebloeked ........... 
 
 Abbott Building. Seventh St.. Hanford. two d(ioi-s east of 
 Telephone < )trice. 
 
 Telephone Red 23. B. K. Peterson. Proprietor
 
 58 FAVORITE RECIPES. 
 
 TAPIOCA PUDDING. 
 
 One cup of tapioca soaked one hour ni warm water; add <>no 
 and ^he-half cups of brown sugar; one quart of hot v>ater. 
 Flavor with vanilla and bake about one hour. Serve, . >1<! 
 with whipped cream. 
 
 r/riiEL FRKUMAX. 
 
 RAISIN PUFF PUDDING. 
 
 Two eggs; half cup butter; two tablespoons sugar; one cup 
 sweet milk; two cups flour; one cup seeded raisins or any kin I 
 of fruit preferred; two teaspoons baking powder, .Makes ten 
 eups. Steam half hour. Serve with cream or sauce. 
 
 MBS. XKWPOKY. 
 STEAMED CHOCOLATE PUDDING. 
 
 Beat the yolks of three eggs until light; add gradually on<> 
 cup of sugar and beat until light; add three tablespoonfuls of 
 sweet milk; one or.nce if chocolate (melted over hot water). 
 Mix thoroughly. Add one cup of flour and beat until smooth. 
 Beat the white of the eggs to a stiff, dry froth and add qv-'ckly 
 to the pudding, with two teaspoons of l.ak'ng powder. Pnt 
 large spoonful in cups and steam 20 mi nines. Served with 
 sauce made of one cup sugar, one-half cru l.utter beaten to a 
 cream, one teaspoon of vanilla and gradually one-half cup oi' 
 milk. Stir all the time. Place Vowl in f.nsm of hot water and 
 stir sauce until smooth and cream" no longer. Do not let boil. 
 
 KTHEL FREEMAN. 
 ENGLISH PLUM PUDDING. 
 
 One-half poi.ml of bread crumbs, fine; one-half pound ilor.r; 
 one ] ound 1 eef suet ( i-opped fine; one pound currants, wash 1 
 and dried; one and one-half pounds of raisins, Chopped: one 
 pound of pulverized sugar; half pound candie.l perl, cut flno; 
 one-fourth pound almonds, blanched and chopped; one teaspoon 
 ginger; half teaspoon mixed spices; one teaspoon salt; six e.^gs, 
 well lealen: two lemons, juice ai.d rind; two wine glass's 
 French brandy; half pint milk. First prepare everything; next 
 
 6. OuCommcn 
 
 JevVeler and 
 Optician f/anford, Cat.
 
 FAVORITE RECIPES. .i<j 
 
 mix Hour and cvuml;s, then suet; r.ext fruits, sugar, nuts ami 
 spice. Stir again: add eggs, milk, brandy and lemon juice in 
 the order named, Seating with a s : Iver fork. It should be 
 pretty soft. Have ready buttered pudding molds with covers. 
 Tie a doth over tightly and boil eight hours. Makes t\vo pud- 
 dings. \\'lien ready to use them boil two I'-ours more. 
 
 MRS. HOE LOCK. 
 GRAHAM PUDDING. 
 
 < >ue-half cup of molasses; V-'i cup of butter; ^ cup of sv\ei-t 
 milk; 1 ' _ cups of graham flour; '/> cup of laisins; !/:> cup of 
 
 currants; 1 egg; 1 teas] nful soda; salt -iiid spice to t;',ste. 
 
 Steam li' L > hours. Serve with hard and bra:!<ly sauce. 
 
 M. IRENE DEWKV. 
 
 GINGER PUDDING. 
 
 One egg ; 1 cup molasses; '/> cuj) butter, !/ L > cup raisins 
 (seeiled): ! L . cuji liot viiter; 1 teaspoon ginger; 1 teaspoon soda; 
 2 3 /4 cups flour. Stir like cake do'igh. Steam in baking powder 
 cans an hour. 
 
 SUE DODGE BRYAN, Colegrove. 
 SPONGE PUDDING. 
 
 Two ounces butter; '2 ounces sugar; '1 oir-ices flour; 1 [lint 
 milk; '.1 f'ggs, yolks aii'i whites be:it' i n se]);v.itely. Boil miik, 
 stir in flour (having previously mixed it with a little cold milk 
 as you do corn starch); then add the other ingredients, leaving 
 whites of eggs til! last. 1'our into buttered dish, sei ;n pan of 
 boiling water and bake rather slowly. Serv.^ at once. 
 
 SATCK FOR sr<)X(iE PUDDING V t cup butter, "v-as'.'.rod 
 sjiaringly; ' . cup sugar, beaten to a cream; j well beaten "egg 
 Set in double boiler; flavor with either sherry wine or brandy 
 before serving. 
 
 MRS. L. K. FKLTCiV. 
 
 R. G-. 
 
 Agent For 
 
 Best's Crude Oil 6ngines 
 
 Hlso Centrifugal pumps 
 
 118-21 N. IrwinSt, XV Uanford. Cal
 
 60 FAVORITE RECIPES. 
 
 APPPLE PUDDING. 
 
 Fill a buttered baking dish with sliced apples :i.n-l pour 
 top the following batter: 1 tablespoon in.Her, '_ -ni 1 -'-:" 
 1 egg, Vj <"!' '"i'k. 1 cup flour. 1 teaspoon b:ikiug iowder. I'.akc 
 slowly. Servo with cream and sugar or air. sauce. 
 
 MRS. JOH.J NKwmirr. 
 
 PRUNE PUDE1NG. 
 
 One pound prunes (ruby preferre i ; ; whites or 4 eggs; 1 cup 
 sugar. Stew prunes till tender, remove pits and chop; beat 
 eggs; add sugar; mix all together and bake 20 minn;.-. Serve 
 hot or cold with cream. 
 
 STRAWBERRY PUDDING. 
 
 One box Knox's gelatine dissolved in one quart of milk. S-; 
 it on the stove and let it gradually heat t.mil the gelat-iu- is 
 thoroughly dissolved. Use one drawer of su-awberrie:--. reserv- 
 ing the best for a garnish. Strain tin rest through a cloth; ad-.i 
 to the milk and sweeten to taste. Set away in a mould to <-<,ol. 
 When it begins to set stir in one cup of whipped cream. \\ ken 
 stiff, turn on a platter, put whipped cream around and drop 
 the large berries around. 
 
 ANNA DOt-'KlN's. 
 
 CORN MEAL PUDDING 
 
 Heat one and one-half pints of milk to boiling; stir in care- 
 fully six tablespoonfuls of coinmeal and one of Hour. Let I 
 stand on the stove for some time, stirring <.tten. Add onc-hHf 
 cupful butter, one-fourth cupful molass-'s and three-fourths 
 cupful of sugar. When thoroughly cooked, add one pint of 
 cold milk. When cool, add three beaten egv. Flavor with v.i- 
 nilla or cinnamon and a little ginger. l?ake two 1 ours in mod<"-- 
 ate oven. Serve with sauce. 
 
 \i;;-s. .iui> SMITH. 
 
 PLAIN PUDDING. 
 
 One-half cupful of molasses; one-half ci-pful S'Hii creaiii; 
 butter size of an egg (melt butter): one egg; one 1 <--'^poonfu! 
 
 ;a ilissolved in milk and molasses; one < ;;pful st<;a,' i raisins 
 nd a little finely cut citron if desire I. Spices n -j teaspoonful 
 each iif cinnamon ; n: nut meg; t'ii.ur to urike stiti' batt-'v. 
 Steal i one and one-half hours. Serve with sauce. Tnis same 
 r>'<-' . \'sing two-thirds yraham tlour and oMc-third white llr.ur, 
 
 ;kes a very good uraham |)ud<ling. which sieam two and ;uir- 
 iiiilf hours. Serve with sauce. 
 
 MRS. Jl'DD SMI i li 
 
 New York Cider Vinegar, 30c Gallon Kutner-GoirtscoJn Co.
 
 FAVORITE RECIPES. 
 
 61 
 
 puddings
 
 ^ - 
 
 31M/O 
 k !: 
 
 ^ * ' JP
 
 y^^t^t^r 
 
 FAVORITE RECIPES. 
 
 / 
 
 h 
 
 / ' 
 
 
 ^- $s&i~^t^!^_#&o 
 .-.^ y 
 
 / 1^<?. ^2^-^^i-C 

 
 64 FAVORITE RECIPES. 
 
 ' ' C\ AS ^ / 
 
 y^lxu-c- >rz^c. Gs^<~C\. 
 
 ^^^c &^c~esf'~' 
 
 
 '~'
 
 FAVORITE RECIPES 65 
 
 ""#>#'*' " 
 
 MINCE MEAT. 
 
 Nine lar-re lemons, juice only; 1 L> or more larye apples: .'! 
 : ]xnimls raisins: 3 pounds suet; (> pounds sao.-ii- i; oui'.i -es c^nidied 
 peel, ('hop nil well and put in jars for use. :iot cooking it. 
 
 MRS. F!i;.MM-;y. 
 CHESS CUSTARD PIE. 
 
 Yolks of six eo<.s; whites of two; beat very HijMi!; ; il'i-i; 
 add one and one-lialf t-nps snyar; two ir.uudcd tal>les|)Oons 
 sifted flour; butter tlie si/e of two cjj's; (Savor with nutmeg. 
 After this is all l:eaten thoroughly toyei iu-r. add one-halt' ( 'np 
 sueet milk. Hake slowly in rich pastry. I '.cat whiles of four 
 'i^s and one and one-half cups su^ar together until (|uite stilV: 
 spread ovei 1 tops of pies and In-own nicely in a slow oven. 
 Thin will make two pies. 
 
 .MRS. I. 15. SKU-\ 
 
 EXAMINER PRIZE RECIPE FOR MINCE MEAT. 
 Two pounds nice nai> l;ee!', l:oi!ed, and "hopped fine wlicM 
 colii; one pound uiincio l;eet' suet; five pome's juicy apple-, 
 pai-i-d and chopped; two pounds seeded rai-'ins; two pounds 
 Hidtanas (seedless raisins); two pounds dried < -,:rrants; '_; 
 pound citron (chopped): three ta hlcspoonfuls cinnamon; two of, 
 mace and one each o!' ;dlspice, niit'iH^ and tnhle salt; oiii'-h; !i" 
 gallon sweet cider: lirandy if preferred. Mince meat made 1>v 
 tliis recipe will keep rill spring. 
 
 'MifS. M. L. SHORT. 
 
 TO M J . V IT C O J E V I C I E 
 
 FITLL.TJNK OK HOOKS AND STATION KRV. 
 MACA/IXHS AND 1'KIMODU 'A LS. CKIAKS 
 AND TOBACCOS. FRTITS. NM T TS. NOTIONS. 
 
 Confectionery and Ice Cream ,* 8:9t an c d c^ ure8t in 
 
 Phone Red I'll. , llautoixl, Cal.
 
 66 FAVORITE RECIPES 
 
 MOCK MINCF, PIE. 
 
 ."> crackers, '/_ cup 1 --utter, 1 VL- flips ot sugar, 1 ^ cup molas:<M, 
 V-> cup of vinegar, juice of 2 or 3 le'.nons and grated rind of one, 
 1 cup chopped raisins, 1 teaspoonful each of cloves and cinnn- 
 
 mon, V- nutmeg. 
 
 MRS. I.. 8. FISH. 
 
 CREAM PJCE. 
 
 1 pint milk, 1 cup su^ar, scant luilf cup flour, t eggs. Let 
 milk come to a boil; l-u.t yolks and ;lour with a little cold milk; 
 add boiling milk; let boil till it thickens; flavor. Bake crust 
 and pour mixture In ; nl put whites (sweetened and flavored) 
 rn top and brown. 
 
 LENA ARMSTRONG. 
 LEMON PIE. 
 
 1 cup sugar, 1 cup boiling water, juice and grated rind of 2 
 lemons, flour enough to make of proper consistency, 2 egg*, 
 1 piece of butter size of an egg. I'.oil sugar < ml water an I 
 grated rind of lemon and butter th'ee or four minutes; add 
 thickening and before removing from stove add vnbeaten yolks 
 of eggs; stir well. 'When cool, add ,iuice of lemons, and strain. 
 Use whites of eggs for meringue. 
 
 MRS. A. E. 1IORLOCK 
 
 THE NEW YORK STORE 
 
 Tailor-Made Suits 
 
 Tailor-Mode 
 Jackets and 
 
 UTEST NEW YORK GOODS SI IJ. TIMES 
 
 '%% ^&^3^ 
 
 The Ne\x? York Store
 
 FAVORITE RECIPES. 67 
 
 PIE CRUST. 
 
 3. cups flour, 1 cup li.vd, 1 teaspoont'ul salt; rub Hour, salt and 
 Tard together. Use i<-c water to i>;a'<e dough. Makes 2 pies. 
 
 MRS. F. V. DEWEY. 
 
 FILLING FOR LEMON PIE. 
 
 3 eggs and 1 lemon. Use cue whole egg and two yolks; one 
 cii)i sugar, one cup v\;\'er. one cup stale bread crumbs; bent 
 w/iites for top; sweefr i and flavor 1o taste. 
 
 MHS. JOINKR. 
 CURRANT PIE. 
 
 Thre-.'-fourths cup sugar, two eggs, one scant tablespoon flour, 
 three tablespoonfuls water; mix into paste. Cup fresh cur- 
 rants; line pie tin will: crust and bake before filling. Mix 
 sugar and yolks of eggs' and flour together; rhen add water; 
 then fruit. Boil till thick, stirring constantly to keep from 
 burning. Fill crust; add whit >>. well be;i1en. to top and 
 slightlv sweetened. hrown in oven. 
 
 MRS. T.KSLIK SMITH, Armona. 
 
 BAKERS' CUSTARD PIE. 
 
 Heal the yolks of ',, eggs to a cream; stir thoroughly 1 table- 
 spoonful sifted flour nr.i. 3 of sugar; add to it th.> beaten yolks, 
 a little \unilla and a little nutmeg; last a pint of scalded milk 
 and spoonful melted 1 ulter; turn into a pie tin lined with paste, 
 and bake. Beat the whites for top; add 3 teaspoonfuls siigav. 
 When pie is done, put on top. 
 
 MUS. VAX YALKKXBKRG. 
 
 CUSTARD PIE. 
 
 1' eggs beaten sep;i.ralely, '.', cup sii-ar, ^ tabl-.-.^.oonf uls flour, 
 1 quart milk, cinnamon ;md nutmeg. Hake i>ne hour in a slow 
 oven. MISS LEMON. 
 
 Y. H. BOUDREAU 
 
 Mcintorcl, Col. 
 practical Cdatchmaker 
 
 jeweler and Stationer
 
 68 FAVORITE RECIPES, 
 
 GRATED APPLE PIE. 
 
 (Jrate. apples. eH'KT sweet or M>I,I sweet-'ii !o laste :uH 
 bake immediately in n;nlor crust, with liits of butter and spri'iV 
 ling of cinnajnon on lop. 
 
 MKS. X. ?\ DL'XCAX. 
 TRANSPARENT PIE. 
 
 One cup sugar, one <-\ij) Imlter creamed toge' iu-r; add yolks 
 of two eggs. Bake in one crust. Cover Avith j an while ba'c- 
 iuy. Heat whites, toiu tablespoonfuls snjjnr for iierinjjio. 
 M;ikcs t \\ (i pics. 
 
 MRS. JO i" P.I Dl )MO. 
 LEMON j?ra. 
 
 Juice ;mil grated lin i of one lar^e lemon; i cup sugar, 2 
 tablespoonftils coru sui'rcli, stirred- in jnire: 1 cup })oilin.j 
 water, poured over mixture slowly :-:d cook until clear. Thon 
 add the yolk of one egg, well beaten; fill the shells, and cover 
 with a meringue of white, of egg and sugar, and return to oven 
 for a few minutes. 
 
 LILLTA BUKK-KU, 
 CREAM PIE. 
 
 Have a rich under (rust nady; ti;en sprinkle with one CMIJV 
 sugar mixed with 1 teaspoon flour j.rnl bits of '>.itter; then add 
 1 cup cream, either socr or sweet; f'fivoring if desired. 
 
 MRS. LAN-MS. 
 
 The Nevtf York Store 
 
 Laces Ribbons potions 
 
 KID GLOVES, STANDARD PATTERNS 
 
 Kabo -Corsets 
 
 Shoes 
 
 Carpets 
 
 Ruys 
 
 (Mattings 
 
 The New York Store
 
 FAVORITE RECIPES. 69 
 
 pies 
 
 "T*~~ 
 
 &*- ' 
 
 . 
 
 % 
 
 
 . 
 
 A/0 / ^^vCo &^*<*^L
 
 /o 
 
 W^z^ 
 
 70 FAVOBITE KECIPES. 
 
 C-H-y-isVi^ t 
 
 ^ ; d 
 
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 ;,, L^U*>(* 
 
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 -/ X -^^X_ 
 
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 FAVORITE RECIPES. 71
 
 72 
 
 FAVORITE RECIPES. 
 
 
 ^ 
 
 V 
 
 / /v 
 
 : K. 

 
 FAVOKITE RECIPES. 73 
 
 Cafcce 
 
 BREAD CAKE. 
 
 1 cup raised dough, !.. cup of butter, 1 cup of sugar. 2 eggs, 
 2 sticks of grated chocolate, V-- toaspoonful of nutmeg and 
 cinnamon each. '_. teaspoonful of soda; no milk or water; 
 flour enough to make <|uite stiff. 
 
 MBS. I). S. FISH. 
 WHITE CAKE. 
 
 I' L . cups sujjar, --.' cup butter. 1 cup milk, whites of 4 eggs, 
 - <-ofl'ee cups Hour. L' teaspoons linking powder; flavor with 
 vanilla. 
 
 MRS. ,J. W. BABBOUB. 
 
 SNOW CAKE. 
 
 T cup Nii^ar. ' L . cup butter )>eat with sugar to a cream; '_ 
 cup s\vri'i milk, \vhitcs ot' 1 eyrjis lieateTi to a liard foam; 2 
 ni|s sit'teil Hour. 1 teaspoonful of baking powder; flavor to 
 taste. Frosting in tablespoonf uls of s\)g;ir. 4 tablespoonfuls 
 of water; boil until little stringy; cool a little and add whHesr 
 <f l! well beaten egiis; beat until cool, and spread on cake. 
 
 ' MRS. IX S. FISH. 
 PLUM CAKE. 
 
 1 pound granulated sugar, ' L . pound butter. Stir these well 
 together. Add ."> eyys well lieaten, '2 wine glasses sour cream, 
 I' wine j;lass brandy, 1 wine glass molasses, 1 pound of floi;r 
 and as much soda, as will lay on end of knife : 1 nutmeg, 1' 
 dessert spoons cinnamon. - pounds raisins, stoned and cut; 1 
 
 They Use No Other 
 
 WE RECOMMEND "CREAM OF WHEAT" FLOUB, 
 MADE BY THE HANFORD FLOUR MILL, H. GK LACEY & 
 CO., PROPRIETORS, FOR CAKES, BREAD AND PASTRY. 
 WE USE NO OTHER. 
 
 MRS. J. H. DOPKINS. 
 
 MRS S. L. LANDIS.
 
 74 FAVORITE RECIPES. 
 
 pound currants. % pound citron or orange peel; 1 
 pound chopped walnuts, % cup orange mnrmalade. Put a 
 little of the flour with the fruit. Bake in a moderate oven 
 I 1 ! 1 hours. 
 
 MISS DOPKlNs. 
 DEVIL CAKE. 
 
 L! cups brown sugar, */> cup butter (beaten to a cream); 2 
 eggs (well beaten), V> cup sour milk (or cream). Mix ^ 
 cup boiling water, in which dissolve I rounded teaspoon soda.; 
 stir and pour over 2 oz. Baker's grated unsweetened chocolate; 
 mix well, then pour into cake mixture. Add 2 teaspoons 
 vanilla, 2 cups of flour (after sifting). Grease pans well and 
 pprinkle with flour. Filling 1% cups brown sugar, 3 table- 
 Bpoons water; boil until it threads; add piece of butter, pour 
 into beaten white and add small -cup grated chocolate, and 
 fitir. 
 
 MRS. LESLIE SMITH. Armona. 
 
 WHITE FRUIT CAKE. 
 
 - flips sugar. 1 cup butter. 3 cups flour, S eggs (whites only), 
 L level teaspooufuls baking powder, 1 U . pound finely chopped 
 
 A Bad Cooking Range 
 
 Has brought "about more domestic trouble 
 than incompatibility of religion. : : : 
 
 Cde Hre flgents for 
 
 "Universal" Stoves and Ranges 
 
 The Best on Earth 
 1 : VERY OTSTE OUARAXT3 ; I ) 
 
 Arthur E. Horlock Co. 
 
 HANFolM). CAL.
 
 FAVOBITE RECIPES. 75 
 
 blanched almonds, 1 cup grated e.ocoanut, % pound finely cut 
 citron, ^ glass white wine, tablespoonftil rose water. Bake 
 about 3 hour. 
 
 MRS. A. E. HORLOOK. 
 
 WHITE CAKE. 
 
 i! cups sugar, 1 nip butter, 1 cup sweet niilk, 3 cups flour, L' 
 level teaspoonfuls baking powder, whites of eight eggs. 
 
 MRS. VILLA BLAKELY. 
 
 SPICE CAKE. 
 
 - cups sugar, :t i cup butter, 4 eggs, 1 cup milk, li cups flour, 
 .'; teaspoonfuls baking powder, 1 tablespoonful cinnamon. 
 Frosting Whites of :2 eggs, 18 teaspoonfnls sugar, 1 tea- 
 spoonful cinnamon. Th ; s, without the cinnamon, makes a 
 good plain cake. 
 
 MRS. J. COOPER. 
 
 MOCHA FILLING FOR CAKE, 
 
 1 cup sweet butter. '.> cup pulverized sugar creamed to- 
 ggther; and. drop by drop at a time, add 4 tablespoons of 
 strong coffee. Flavor with vanilla. 
 
 MRS. D. H. CAMERON. 
 
 ALMOND FILLING FOR CAKE 
 
 '' eggs, 1 pint sweet cream, '^ scant cup sugar. '2 tablespoo.'i- 
 fuls flour, 'o pound almonds blanched and chopped fine. Cook 
 iu double 1, oiler: flavor with vanilla. 
 
 MRS. D. R. CAMERON. 
 
 ALMOND CAKE. 
 
 Two cups of sugar, one cup of butter, one cup milk, one cup 
 ('iris siarch. two <-ups *ifte<; (lour, two teaspoonfuls of baking 
 powder, whites of six eggs; flavor. Icing Hoil two cups of 
 sugar in a little water until it strings from The spoon; pour 
 
 practical Rorseeboer 
 
 HAST END SEVENTH ST. HAN FORD. CAL
 
 76 FAVORITE RECIPES 
 
 this slowly over the beaten whites of three oggs; to half of 
 lliis add two-thirds of a cup of pounded Hanehed alnioii'!-: 
 i<-c tlie cake with the other half. 
 
 MRS. K. A. TrTTLK. 
 DATE CAKE. 
 
 12 egjjs. \vhites and yolks beateu sepavatelv; i.j pom. i 
 chopped dates. 1 ]>ound sugar, ID square soda crackers, (if 
 small, 12); 1 teaspooiiful cinnamon and allspice; 2 07.. choco- 
 late, grated; 1 lemoii 's juice and grated rind. Mix yolks and 
 sugar and beat to a cream; add spices, lemon, chocolate, 
 dates and crackers, which have been rolled or ground fine; 
 lastly put in the well beaten whites. Bake in an nnbutterod. 
 pan in rather quick oven for 40 minutes or longer. Follow 
 directions carefully. 
 
 MRS. JOE. BIDDLE. 
 WHITE CAKE. 
 
 Cream one half er.p butter and one and one half cups sugar, 
 gradually beating all the while until creamed; add three-fourths 
 flip milk and two cups tlour; beat until smooth; beat whites <- f 
 four eggs stiff; add to the hatter with two teaspoon fu Is baking 
 powder, in eygs. 
 
 MRS. PKi K. 
 
 We Do Not Deiw 
 
 that other grocers sell good gro- 
 ceries we do not assert that 
 none sell better goods than we; 
 few sell as good : : : : : 
 
 None Sell as Good at as Low Prices. 
 
 Thut's why we have the trade. 
 
 -.558 
 
 Barney, Kelly & Widmer
 
 FAVORITE RECIPES. 77 
 
 FRUIT CAKE. 
 
 One pound lirown sugar, one pound butter, one pound flour, 
 eleven eggs, one pmm<l citron, three pounds currants, four 
 pounds raisins, four nutmegs, one tablespoon cloves, one tal.l"- 
 spoon burned molasses, two tablespoons cinnamon, one half 
 pint brandy or coffee, one teaspoonful soda dissolved in a littlft 
 hot water. 
 
 MRS. M. L. I'KCK. 
 CHOCOLATE SPONGE CAKF 
 
 1 tablespoonful of butter. 1 cup of sugar, 1 cup of hot water, 
 1 V L cups of flour, yolk of one egg, 2 tablespoonfuls of grated 
 chocolate, 1 small teaspoonful of soda, dissolved in the water; 
 1 teaspoonful of baking powder; llavor with vanilla. Filling 
 White of one egg with confectioner's sugar or boiled frosting. 
 This cake lias quite a rage in the east. 
 
 MRS. F. J. WALKER. 
 CHOCOLATE CAKE. 
 
 2 cups of sugar, '_> cup of butter 1 V> cups of flour and one 
 of cornstarch. or 2' L . cups of cake flour; 1 teaspoonful of bak- 
 ing powder. 1 cup of milk, whites of four eggs, 1 teaspoonful 
 vanilla. Sift the flour and sugar each four times. Always 
 add flour to the creamed sugar and before adding milk or 
 water in making any kind of cake. Chocolate Filling 1^ 
 cups of sugar, '_> cup of water, boiled together until it rope.?; 
 melt 4 tablespoonfuls of chocolate in this and pour 011 the 
 stiffly heal en whites <>f two eiigs. Flavor with vanilla. 
 
 MRS. K. .1. WALK Kb'. 
 
 EASY FEATHER CAKE 
 
 ''ream one cup white sugar with one tablespoouful of melted 
 butter, two beaten eggs, one half teaspoonful lemon or vanilla 
 extract, one and one half cups (lour sifted, with one teaspoon 
 of baking powder, one half cup sweet milk. Bake in two 
 lavers. (*se any filling desired. Makes nice jellv cake. 
 
 MRS. BEN. FRANKLIN. 
 
 CONSULT THIS COOK BOOK 
 
 Put its instructions into practical 
 use and buy the celebrated : : : 
 
 "ACORN" COOK STOVE 
 From DAVIS BROS. 
 
 East Front St., Hanford And the results will be fruitful
 
 78 FAVORITE RECIPES. 
 
 WHITE PERFECTION CAKE (Bride). 
 
 Three cups sugar, one of butter, one of milk, three of flour 
 ami one of cornstarch; or four cups of Swansdown Cake flour. 
 The whites of twelve eggs beaten to a stiff froth, two tea- 
 spoonfuls of cream tartar in the flour, and one of soda dis- 
 solved in half the milk. Dissolve the cornatarch in the rest 
 of the milk. Sift the sugar and flour each four or five times, 
 gifting the cream tartar with the flour ;cream the butter and 
 add the sugar gradually, beating it to a cream; then the flour 
 and milk, alternately; and last, the whites of the eggs. 
 
 MRS. F. J. WALKKIJ. 
 NUT CAKE. 
 
 I '.._. <-i;ps sugar (scant), % cup butter, :1 4 ciiji sweet mil'.-. 1 
 cup chopped English walnuts, 2 cups flour, 2 teaspoonfuls halt- 
 ing powder, whites of four eggs. Flavor. 
 
 MRS. .TOK TVrODLK. 
 MARSHMALLOW CAKE. 
 
 Whites of eleven e^gs beaten to a stiff froth. I 1 -. 1 tumblers 
 of sugar, 1 tumbler <-;ike flour. (Sift cadi ~> times). 1 te.-i- 
 spoonfui of cream tartar. Sift the flour once nnd 
 measure. and then add the cream tartar and sit't 
 four more times. After the eggs are well beaten. 
 stir in the sugar lightly and very quickly. Then stir 
 in the flour, stirring all the time. Add one teaspoonful of 
 vanilla. Put in ungreased layer tins, or bake in loaf in un- 
 greased pan. Bake slowly at first. Invert the pan and let 
 stand 1") minutes b'fnr-_ removing from the pan. \farslimallo\v 
 filling Id cents worth of marshmallows; I 1 -.- cups sugar: '_. 
 cup of water; whites of two eggs. Break the marshmallows 
 in small pieces. Roil ti>e sugar and water until it spins a thread; 
 then add marshmallows and inelt them. Then pour on th 
 stirtlv beaten whites and beat until cold. 
 
 MRS. F. .1. WALKKK. 
 
 WHITE MOUNTAIN CAKE. 
 
 Two cups of sugar, one cup of butter, on*; cup milk, throe 
 cups flour, one teasponful good baking powder, one teaspoonful 
 extract lemon, whites of ten eggs, f'ream sugar and butter 
 t-igcther. Add milk by beating in a spoonful at a time. Sift 
 Hour and baking powder together at least six times, and beat 
 into cake one spoon* u I :it a time. Add lemon extract last. 
 Whip eygs to stiff' i'rotli; add about two spoonfuls at a lin:-> 
 into this mixture; beat until smooth and creamy. Pour into 
 
 Abalone, 15c cau Kutner-Goldstein Co.
 
 FAVORITE RECIPES. 79 
 
 square or round pan ami Lake slowly until done. This is fine 
 for either loaf or layer cake. 
 
 MRS. B. FRANKLIN. 
 FRUIT FILLING FOR CAKE. 
 
 .Four table spoonfuls of citron chopped very fine, four table 
 spoonfuls chopped si--i'ed raisins; one half cup of almonds 
 blanched and chopped fine, or English walnuts; one quarter 
 pound chopped figs, one half teaspoonful of orange extract. 
 This is to be used with the boiled filling. 
 
 MRS. .1. A. MOORF. 
 SPONGE CAKE. 
 
 - eggs beaten light; beat in one cup of sugar, % cup of 
 sifted flour. Next \i> cup of flour sifted with 1 teaspoonful of 
 baking powder. Lastly % scant cup of boiling water. Flavor 
 with vanilla. Bake in 3 layers. Filling of whipped cream. 
 
 MRS. y. V. DKWKY. 
 WHITE CAKE. 
 
 9 eggs, '1 cups sugar, 1 cup butter, 4 cups flour, '2 teaspoonfuls 
 baking powder. 1 cup sweet milk. Flavor with lemon or bit- 
 ter almond. 
 
 MRS. JOE BIDDLE. 
 WORLD'S FAIR CAKE. 
 1 Vo cups sugar, '.j cup butter, ' > cup milk. lVi> cups flour. 
 
 1 teaspoon baking powder sifted with the flour, 3 eggs,. 6 
 table spoonfuls of unsweetened chocolate, melted. Cream the 
 butter and sugar; add a little of the eggs and flour before put- 
 ting in the milk. The melted chocolate is stirred in at the las',, 
 with one teasponful of vanilla extract. 
 
 MRS. W. V. BUCKNER. 
 YELLOW CAKE. 
 Yolks of four eggs, 1 cup of sugar, '/:> <-up butter ' L . cup mv.'v, 
 
 2 cups flour; 1 cup raisins chopped; l -_> ten spoon soda; I 
 teaspoon cream tartar. Beat the eggs well; cream butter anil 
 sugar. Put soda in milk, and add to the eggs. Sift cream oi* 
 tartar and put in flour, and add; then add raisins which have 
 been dredged with flour. Bake in moderate oven. 
 
 MRS. I). R. CAMERON. 
 
 CHOCOLATE MARBLE CAKE. 
 
 1 cupful of butter, '2 cups of sugar, .'! cups of flour, 4 
 <'j;gs. one cupful .-.I' sweet milk, 2 teaspoonf::N of baking 
 powder; a little salt. When the cake is mixed, take one cup 
 
 Minced Clams, 15c can Kutner-Goldstein Co.
 
 30 FAVORITE RECIPES. 
 
 ful of b:iTts.T. and star into it one large spo* lil-.il of choco- 
 late, A*et \vith a little milk. Fill your baking psn ;il>i ^t 
 an inch thick with yellow batter aiul drop in this, the iHr.'c 
 mixture in places forming rings. Proceed with the light till 
 all is used. 
 
 MRS. B. 8. C.rRXKFv 
 
 ORANGE CAKE. 
 
 2 cupfuls sugar, yolks of 5 eggs, whites of 3 eggs, juice ^>1" 
 
 1 large orange, \' cup cold water, '2 teaspoonfuls baking pow- 
 der. Bake in three layers. ICING White of two eggs beaten 
 stiff with powdered sugar, grated rind and juice of 1 orange; 
 spread as jelly cake. 
 
 MRS. F. J. WALKER. 
 
 FRUIT CAKE. 
 
 1 Ib. or '2 teacupfuls sugar, 1 Ib. or 2 teacupfuls butter. 4 
 teacupfuls flour, 12 eggs, 2 Ibs. seeded raisins, 2 Ibs. currants, 
 
 2 Ibs. citron cut fine; 1 teacupful broken nuts, 2 grated n-it- 
 megs, 1 teaspoonful cloves, 1 small table spoonful allspice, 3 Vis 
 teaspoont'uls baking powder. Mix sugar and butter to a i-rcan* 
 Add well beaten yolks, then whites whipped to a stiff froth* 
 mix flour lightly, then add fruit floured, spices, one glassful 
 tart flavored jelly. One glassful brandy. Bake three hours in 
 slow oven. Excellent. 
 
 MRS. ('. M. CROSS. 
 
 SOUR CREAM FRUIT CAKE. 
 
 2 eggs, 1 cup brown sugar, % cup sour cream, and butter- 
 size of small egg; % cup of molasses, little salt. Small tea- 
 spoon soda, 2 cups chopped raisins; adding also walnut mr-yrs 
 or almonds, dates, figs and citron if wished; chopped liuo; 
 cinnamon, doves, nut.ueg, allspice, mace; 2V4 cups of flou--. 
 
 MRS. P. R. CAMERON. 
 
 BROWN STONE FRONT. 
 
 One cup grated chocolate, one half cup brown sugar, yolk of 
 one egg, % cup milk. Set this on stove and let get hot and 
 pour in cake while hot. CAKE One cup brown sugar, % cup 
 butter, 2 eggs, 2 cups flour, VL> cup milk, \. 2 teaspoonful soda, 
 ] teaspoon baking powder. Flavor with vanilla. Pour hot 
 batter in this mixture and bake in two layers, with boilod 
 frosting between. 
 
 MRS. R. C. WHITE. 
 
 Currants, 2 Ibs. 25c Kutner-Goldstein Co.
 
 FAVORITE RECIPES . 81 
 
 MOUNTAIN CAKE. 
 
 1 cup butter, i' cups sugar, 1 cup milk. 3 cups flour (aft^r 
 sifted). 6 eggs, ~ good-sized teaspoons baking powder. Stir 
 butter a n< I sugar to a cream; add the yolks of eggs, one at 
 11 time beat well; then milk and Hour and baking powder- flav- 
 or to taste. Bake in loaf or layers as you like. 
 
 MRS. SADIE WILSON". 
 CARAMEL CAKE. 
 
 1 cup sugar, ' _. cup butter, ' ^ cup milk, I 1 ^. cups flour. - te.v 
 apoonfuls baking powder, whites of 5 eggs. Makes two thick 
 layers. FILLIXU XO. 1 '2 cups granulated sugar. 1 cup 
 cream. 1 tablespoonf ul vanilla, lump of butter size of rin 
 egg. KILLING \(). L- 1 cup sugar '-j pint cream; boil to- 
 gether until it spins a thread, then add <5 tablespo,<i:i'it!-i sugar 
 that has liceu previously melted. 
 
 I, ' 
 
 SPICE CAKE. 
 
 Two-t hirds cup ln.iJter, '2 cups light brown sugar, '1 eg;;,?;, I 
 cup sour milk, :5 cups flour, 1 teaspoon soda in milk. ^ nut- 
 meg, 1 teaspoon cloves and cinnamon. Merangue Whites of 
 three- eggs, brown sugar to thicken. 
 
 MRS. L. E. Y. 
 DOUGHNUTS. 
 
 One egg beaten lightly. J ._. cup sugar, little salt, 'l l /-> table- 
 spoonfuls melted lard, 1 cup milk, 1 heaping teaspoonful bak- 
 ing powder; nutmeg and cinnamon to taste; flour to roll soft. 
 
 MRS. L. E. F. 
 GOLDEN ANGEL FOOD. 
 
 One level cup of flour, one cup sugar. 7 whole eggs, 1 level 
 teaspoonful cream of tartar, 1 heaping tablespoonful corn 
 starch. Sift corn starch, cream tartar and flour four times. 
 Moil sugar with water, like boiled icing. Heat whites and 
 yolks of eggs separately. Put into the yolks one teaspoonful 
 of vanilla. Pour hot sugar into whites slowly, then the yolks 
 And lasflv the flour. Make fortv-five minutes. 
 
 MRS. M. F. TONER. 
 
 ANGEL FOOD CAKE. 
 
 Whites of from 11 to 14 eggs. 1 cup flour, li /L , cups sugar, 
 "] teaspoonful cream of tartar. Pinch salt in flour. Sift flour 
 and sugar, each separately, six times. Beat eggs until begin 
 to froth well, then add cream of tartar and beat until very 
 light. Slowly add sugar, giving it time to dissolve as it. is 
 .stirred; then slowly add flour. Make in ungreased pan, with
 
 82 FAVORITE RECIPES. 
 
 paper cap for covering. Do not open oven door for fifteen- 
 minutes after placing cake in it. Bake forty minutes. Turn 
 upside down after baked, allowing it to gently fall from pan. 
 
 MRS. LAXDIS. 
 MARSHMALLOW CAKE. 
 
 Mix ingredients same as above, and bake in three layers. 
 No caps required for layers. FILLING One cup sugar in- 
 one-third cup cold water, boiled without stirring until it ropes. 
 Have ready beaten white one egg, into which stir syrup. Place 
 'o pound candy in :tgatt pan, inside open oven. When v. arm 
 stir all lumps out, and stir in sugar and egg. Spread between 
 layers and well over outside. 
 
 DEVIL'S FOOD. 
 
 Dark part 1 /: cup white sugar, 1 large cup grated eho< <>- 
 late, VL 1 <'up sweet milk, yolk one egg. Mix and cook on back 
 of stove fifteen minutes, stirring to keep from burning. Let 
 cool while making light part, as follows: 
 
 ',o cup butter, three eggs, ',{. cup sweet milk, 1 level te:i- 
 s'poonful soda dissolved in a little milk, 1 cup sugar. 1'j -iip^ 
 flour. Mix light and dark parts, and bake in three layers. 
 
 Frosting 1 cup sugar, 1-3 cup cold water, boil until it roped, 
 without stirring. Have ready beaten white one egg. over 
 which pour syrup. Stir until cool, place between hirers, and 
 over cake. 
 
 MT?S. LAN IMS. 
 SILVER CAKE. 
 
 2 <T,J,S sugar, 1 cup butter, 3 cups flour, 2 spoons baking 
 powder, 1 cup milk, whites of five egys. flavor. Cream Inl- 
 and sugar. Sift flour and baking powder three times. 
 
 MRS. CATHKbMNK (OK. 
 
 BOILED ICING. 
 
 One --up sugar, ' L . tup water. Boil till makes soft b-ili 
 in water. Tour into the beaten white of one egg. Beat un- 
 til cool. 
 
 MKS. HATTIK DoN Ac; KK. 
 
 WHITE CAKE. 
 
 1 cupful of I, utter, two cupfuls of (scant) sugar, 1 cupful 
 of milk, 3Vo cups of sifted flour, t\vo teaspoonfnls of baking 
 powder, whites of five eggs. Sift flour and baking powd'T 
 three times. KILLING Take the whites of ~2 eggs, beat :o 
 a froth; then add enough of powdered sugar to make it thick; 
 grate the rind of one large orange: add the juice of the orange
 
 FAVORITE RECIPES. S3 
 
 and juice of one large lemon; add more sugar to make it 
 right for spreading. Beat this mixture until it is creamy. 
 
 MRS. J. A. MOOEE. 
 EGGLESS CAKE. 
 
 1 cup white sugar, 1 cup sweet milk; two cups flour, thor- 
 oughly sifted with 2 level teaspoonfuls baking powder; % tea- 
 spoonful vanilla and pinch of salt. Mix all together and beat 
 well. Lastly add five table spoonfuls melted butter; beat five 
 minutes and bake in three layers. When cool place together 
 with filling of whipped cream flavored with vanilla and sweet- 
 ened with % cup sugar. Serve fresh. 
 
 MRS. LANDIS. 
 CHOCOLATE FILLING. 
 
 1 cup grated chocolate, 3 cups sugar, 1 cup sweet milk, *. 
 cup butter, 1 teaspoonful vanilla, 1 tablespoonful vinegar. Put 
 on to boil, stirring until it begins to boil, but not while boil- 
 ing, as it will candy. Boil until thick like jelly. 
 
 MRS. L. 
 WHITE CAKE. 
 
 1 cupful sugar, small <,;_. cupful butter. '! cupful milk, 1 and 
 2-3 cupfuls sifted flour, 1 rounded teaspoonful baking powder, 
 whites of four eggs. <'r*am butter and sugar, and sift bak- 
 ing powder and flour three times. Add to butter and sugar a 
 little Hour and eggs before milk, then the remaining whites 
 and flour gradually. Thoroughly mix and flavor. Double re- 
 cipe if larger cake is desired. 
 
 MRS. .1UDD SMITH. 
 
 MAHOGANY CAKE. 
 
 1 '-j cups of sugar, % cup of chocolate cooked in \^ cup of 
 milk, \i cup of butter, Vi> cup of milk, 3 eggs, '2 cups of flour, 
 'o teaspoonful of soda dissolved in a little milk. For my frost- 
 ing I take 2 tablespoons of chocolate and put In milk enough 
 to melt it; then I work in confectioner's sugar until thick 
 enough to spread. lie careful and don't get too much m'lk 
 in chocolate. This makes an all chocolate cake, or you c:in 
 use a white frosting ,'iid it makes it nice. 
 
 MRS. W. T. BURXKTT. 
 
 POTATO CAKE. 
 
 1 cupful of butter, 2 and 1 -:i cupfuls of Hour, v o cupful ol 
 sweet milk; four sticks of grated chocolate, unsweetened, or 1 
 cupful; 1 cupful of chopped walnuts, 1 teaspoouful each of 
 
 Seeded Raisins, lOc Ib Kutner-Goldstein Co.
 
 84 FAVORITE RECIPES. 
 
 cinnamon, cloves and nutmeg, 2 cupfuls of sugar, 1 cupful 
 mashed potatoes, 4 eggs, '2 teaspoonfuls of baking powdc 
 Cream the butter and sugar, then the flour and mill 
 liately. sifting the baking powder and grated chocolal 
 gether, then eggs. Add spices and coarsely choppei 
 floured. Stir as little as possible after adding the nuts. 
 
 M RS. C. M. CROSS. 
 
 SPONGE CAKE. 
 
 1 scant cup sugar, pinch of salt. 1 cup flour with one even 
 teaspoonful baking powder. Sift all together, then add tlire- 
 e.'gs unbeaten, and one tablespoonful .-old water. 
 ininutes; then add a few drops of lemon flavoring, one moi 
 tablespoon water, and % teaspoonful baking powder. 
 well and bake in a moderately hot oven. 
 
 .<. E. i' . 
 
 DEVIL'S FOOD. 
 
 I'-u-t 11 cupful of l.rovvn sugar, V-i cupful of butter, 1 eop- 
 ful of sweet milk, 3 cupfuls of flour, 1 teaspoonful of soda, : 
 eags, volks only. Part 2-1 cupful brown sugar. 1 cupii 
 pated chocolate, K cupful sweet milk. Flavor with van,! 
 Put part two on stove and let it come to a bo.l: when 
 mix with part one. Sift flour, then measure; put soda n 
 and sift again. While part two is cooking, mix par 
 Bake fifty minutes in loaf, or bake in layers, and put log,- 
 with chocolate filling. Let part two get entirely cold 1 
 mixing together. Filling- 1 cup white sugar. ... cup 
 milk 1 cup grated chocolate, 1 teaspoon butter. 
 and milk boil and when it will drop quick from a spoon t 
 from stove and put in ch ..... late and butter and 
 smooth. Flavor with vanilla.
 
 FAVORITE RECIPES. 
 
 Cakes. 
 

 
 86 FAVORITE RECIPES . 
 
 //: 
 
 
 
 
 
 < 
 
 
 '. 
 
 I 
 
 1) v
 
 FAVORITE RECIPES. 
 
 37
 
 FAVORITE RECIPES
 
 FAVOIttTE RECIPES. 
 
 Cookies, Gingerbread and Doughnuts 
 
 TEA CAKE. 
 
 Break one egg j,, ( .,,|, an ,i flj] ( . li; , w j t ), sour ( . roall); .,,,,. \ t , Vt ,\ 
 teaspoon soda. one cnii brown .sugar, two cups flour; flavor 
 with cinnamon. To be eaten warm. 
 
 MRS. IM-X'K. 
 CREAM COOKIES. 
 
 1 cup of thick, sour cream, ] cup sugar, 1 eirg. fi piece of 
 butter si/.e of large egg. ' L . teaspoonful salt, ] teaspoonfnl 
 Hoda. 1 ]>int cream (mix first with soda). Sugar, butter ami 
 iinlicatcn <-ir,r all to^otlu-r ami licat up lijjlil. l"lavor with 
 vanilla. Add "., cup finely chopped walnuts, or roeoanut if 
 desired. Flour enough to make very soft dough; roll thin 
 and cut. Bake in rather quick oven. 
 
 M. IRKXK 1)I-:\VEY. 
 DELICIOUS COOKIES. 
 
 (5 cgys beaten to a foam; 1 cup of butter, 2 cups of sugar, 
 (sugar and butter well mixed), :> tablespoonfuls of milk, 1 
 large teaspoouful of baking powder, '_. mitirog; flour sufficient 
 to roll thin. 
 
 MKS. 1). W. FJSH. 
 ^> OAT CAKE. 
 
 ','> cupfuls oat meal, ~2 >upfuls flour, 1 cup sugar, 1 teaspoouful 
 Koda, little salt; mix up dry; pour ' :_. cupful hot water over ' ._. 
 cupful butter and mix to the above. Holl out thin, cut in 
 squares, and bake a light brown. 
 
 MRS. I). K CAMKl.'OX. 
 SOUR MILK SUGAR COOKIES. 
 
 - cupfuls of sugar, 1 cupful of butler, ] cupful of so;:r 
 milk, a good pinch of salt, .' eggs, 1 teaspooiiful of soda; mix 
 soft and roll thin in sprinkled sugar instead of flour. 
 
 . MRS. T5. S. (jri.'XKK. 
 "MAMMY HANKS' COOKIES." 
 
 One and a half cups white sugar, one cup butter, creamed to- 
 gether; three tablesiioonfuls sweet milk, one half t easpoonfnl 
 mitmeg extract, one teaspooiifn! baking powder, two eggs, 
 flour enough to make dough as soft as possibl" (just so it can 
 be handled); roll very thin, cut in any shape desired and bake 
 in quick oven to light brown. Nice if sugar is sprinkled on 
 before cutting out, but not at all necessary.
 
 90 FAVORITE RECIPES. 
 
 COOKIES. 
 
 Four cups flour, two cups sugar, one cup butter, four eggs, 
 two heaping teaspoons of baking powder, one-fourth cup milk, 
 r water; mix quick, knead a very little. 
 
 MRS SAJDTE WILSON. 
 GINGER BREAD. 
 
 One cup of sugar, one half cup of molassrs. one half cup 
 of butter, one egg, two ami a half cups of flour (full cups), 
 teaspoonful and a half of soda dissolved in two-thirds of a cup 
 of cold coffee; one teaspoonful of vinegar; sift with flour ono 
 teaspoonful of ground cloves, one teaspoonful cinnamon, one 
 of ginger; beat five minutes. Bake in a moderate oven. 
 
 MRS. M. K. LADD. 
 SOFT GINGER CAKE. 
 
 One half cup molasses, one half cup soar cream, one egg, 
 one even teaspoon soda, one cup flour, one small teaspoon 
 ginger, little salt. 
 
 MRS. PECK. 
 GINGER CAKE. 
 
 One cup of white sugar. Va -'iip of molnsses, ~'* cup of but- 
 ter, 1 egg, two-thirds cup of cold water v -th teaspoonful of 
 soda disolved in it, one heaping spoonfrl of ginger. 2Va cups 
 of flour, spices. At the last add 1 tablespoon of vinegar. 
 
 MRS. W. V. HKCKNKR. 
 GINGER COOKIES. 
 3 eggs. 1 c'.-p syrup. % cup of b utter and Tar.!. 1 cup sugar, 
 4% cups flour. 1 teaspoonful of soda dissolved ii. _ tablespoon- 
 fuls of sweet milk, 1 teaspoonful baking powder, 1 teaspoonful 
 of ginger. 
 
 MRS. JOK. MIDDLE. 
 
 MOLASSES CAKE. 
 
 2 CL'-.S i e;-i li.n'i't. >:_. c'lp butter. L.. cup sour milk, !_. -up* 
 of molasses. '_' cups flour (measured after it is sifted), '2 tea- 
 spoons cinnamon, 1 teaspoon ginger. 1 teaspoon soda. Bake 
 in shallow tins. 
 
 MRS. K. T. COSPKR. 
 GINGER SNAPS. 
 
 One cupful New Orleans molasses, one cupful brown sugar, 
 one cupful butter. Roil twenty minutes; add one teaspoonfiil 
 Koda, one well benten i-gy. <me tablespoonf ul ginger. Flour to 
 make very stiff. 
 MRS. H. H. FJSHKR, Woodland. 
 
 Durkee's Salad Dressing, 35c Kutner-Goldsteui Co.
 
 FAVO3ITB RECIPES. 91 
 
 GINGER COOKIES. 
 
 One cup sugar, halt' cup lard or two-thirds cup butter, one 
 cup molasses, half cup buttermilk, two eggs, one scant tea- 
 spoon soda and one of halting powder, one spoon ginger, flour 
 to make a stiff batter. 
 
 MRS. ELIZABETH WAIT. 
 DOUGHNUTS. 
 
 7 tablespoonfuls sweet milk, 1 egg, \<-> cup sugar, \'-> teaspoon 
 salt, 1 tablespoon hot lard. 1 heaping teaspoon baking powder. 
 
 MRS. J W. BARBOUR. 
 COOKIES. 
 
 J egi>'s, 2 cups sugnr, 1 cup butter, -}\ cup sweet milk, 1 
 level teaspoon soda. 
 
 MRS. J. W. BARBOUR. 
 MRS. BURBECK DOUGHNUTS. 
 
 2 cups sugar, 2 cups sweet milk, % cup lard. : ?j cup good 
 yeast, - eggs, nutmeg, \/ cup potatoes (mashed). Sponge at 
 noon; at night add salt and small teaspoor soda and knead 
 into a body (not too stiff); in the morning roll out about 
 V, inch thick and cut in rings; lay on tea towel; sprinkle with 
 flour; when very light frv in hot lard. 
 
 MRS. ESTHER BURBECK. 
 DOUGHNUTS. 
 
 8 cups flour, 2 cups sweet milk, 1 cup sour cream, 1 1-3 cups 
 sugar, H eggs, 2 teaspoont'nls soda, 4 teaspoonfuls cream tarta>'. 
 These are d>licioi:s, and as the recipe makes quite a large 
 (|uantitv it is nice when making for a compaiiv. 
 
 MRS. L. E. F. 
 
 DOUGHNUTS. 
 
 Two-thirds cupful of milk, one cupful of sugar, three cupfuls 
 of flour, one tablospoonful of butter, two eggs, one teaspoonful 
 of baking powder. Work with the hands as little as possible. 
 
 MRS. SLIGHT.
 
 92 
 
 FAVORITE EECIPES . 
 
 Coohies, Gingerbread and Doughnute 
 
 
 
 D 
 
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 A-X_
 
 
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 J 
 
 
 
 
 
 
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 uc^r 
 
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 * "' r 
 
 . 
 
 - 
 
 '
 
 94 
 
 TAVORITE RECIPES. 

 
 FAVORITE RECIPES. 
 
 
 

 
 96 FAVORITE RECIPES . 
 
 Desserts 
 
 ITALIAN CREAM. 
 
 1 quart sweet milk, */> box gelatine, so:ikpd until soft; -.-r 
 milk come to the boiling point; add gelatine. 4 eggs, sepa- 
 rate yolks from the v. bites; beat 1 tablespoon Luis granulated 
 sugar with the yolks, and four.ta'blespoonfuh granulated sugar 
 with the whites. StL- yolks in the boiling vm!k; remove from 
 fire and stir in the whites. Flavor with vanilla. Pour in 
 mold; let stand in H cold place over night. 
 
 MRS. R. T. COSPKR. 
 MARSHMALLOW CREAM. 
 
 Dissolve one tabU-spoonful of gelatine in one cup boiii.ig 
 water; when dissolved pour very slowly over the stiff beat- M 
 whites of 4 eggs, one tup of sugar prd one tea-spoon lemon -x- 
 tract. Beat until it begins to set and then put in moulds. Se;-<-e 
 with whipped cream. By getting "leaf gre<> i " and "fruit 
 red" paste, this can be divided in. three parrs and a ribbon 
 cream, made red, flavored with roso; white, lemon; green, va- 
 nilla. Put in layers n your mould. 
 
 MR*. CAMKHOX. 
 FROZEN BANANAS. 
 
 1 dozen bananas, l pound sugar, i pint water, ,'i>i!-f _' orar. <;-;, 
 1 pint cream. Peel bananas ami mash them fine. Boil water 
 and sugai together :'or live minuter,; strain, and when cool, ad-1 
 orange juice and haiu-nas. Free/,?, turning tiowlv. Wln-n 
 frozen, remove the dashei and stir the cream in carefully (wlii->- 
 ped); repack and s-t away to harden. 
 
 LTCV CORTXKH. 
 SORBET. 
 
 1 quart water, 1 pint sugar, 1 cup orange juice, 1 {> cup leim n 
 juice, 1 pint cho|>ped pineapple. Cook water, suof..r and pirn- 
 apple for ^(1 minuttefi; add fruit juice; cool; s'laii', .md freeze 
 to mush. Use, for -'reeling 1 part rock salt to H parts crushed 
 ire. 
 
 LUCT COKTXKK. 
 STRAWBERRY ICE CREAM. 
 
 Hull 1 quart of berries; sprinkle vitli about J cups of sugar, 
 and mash them; let stand until the sugar is dissolved and th'Mi 
 through a clotii; add 1 quart of cream, and if net s\ve--t
 
 FA\ QUITE .RECIPES. 97 
 
 enough add more sugar. The pulp le:'t in the c'dtli should lie 
 stirred ii to a little milk and sqiuv.'-d again in order to get ;ill 
 the berries, but not 1'ie seeds. The-i freeze. K'ispberry crea'ii 
 does not require so i:uidi fruit juice, as the flavor is stronger 
 and richer. 
 
 ANNA DOl'KIXS. 
 
 MILK SHERBKT. 
 
 1 quart sweet mi!'\, . pint sugar, .ji:ice of ."', lemons, grate-1 
 peel of cue; juice of 1 (.range. Mix .juices wi'h sugar; put : 'i 
 free/.e. and partially ,Ki<-k them; add milk. Turn until well 
 blended and (iuish parking. 
 
 MKS. fOr! BTDDLK. 
 
 ORANGE DESSERT. 
 
 Select oranges having fine skins; -ut away ouo third from tlu- 
 end of each orange and with a spoon 7emovc all the pulp. I'se 
 onlv the larger parts, < utting the edges in small points. Put the 
 skins it; cold water i:ntil read} to -erv e. Press the juice from 
 the pulp with vegrTibie press; there shouH ! about a pi.it 
 of juice to (i oranges Soak V 2 box gelatine In ''- cup r-ol-l 
 water iinlil soft: add 1 cup boiling v;<iter." .juic-> of 1 lemon, 1 
 cup sugar and 1 pint orrnge juice. S li: - until .iugai is dissolved 
 and strain. Set away to chill. When rea-ly to serve arrange 
 the ski:is on a suitable dish collet ively. or placo on separate 
 plates ,o lie served indlv iduall v, ih'-'i. I'll with 1 in jellv cut in 
 cubes a;id decorate \ri1h whip|--e<l cream and can-.ln d cherries. 
 CHARLOTTE RUSSE. 
 
 I pint cream, well whipped; beat 5 tablespoons sugar with 
 volk* of 4 e-gs; simmer together < _ pint milk ai^d ^ <>z. geU- 
 ti.io until gelatine is cii^sohvd; then MIX with Uaten yolks ami 
 sugar; add the whii.-s of eggs, well beaten, and then cream. 
 Flavor with vanilla aiic set aside Lo cool. Po.u- into mould 
 previously lim-1 with sponge cake. When stiff and solid, turn 
 m .to plate and sift sagar ovor ^ TOKTNKK. 
 
 TOMATO JELLY. 
 
 Moil together '/' '-an tomatoes, :, cloves, 1 La/ leaf, a slice 
 of onion, y-> teaspoon thyme, 1 teaspoon sugar, a little salt 
 pepper, a Tlash of red pepper and ^ cup vinegar; boil 
 strain; add a box of gelatine and heat agaiu. Pour m nioi-J 
 
 : ,,,d set on ice a day. Serve with meat. ^^TI r 
 
 Mii>>. I L L i ljr>. 
 
 Pickles, 35c quartKutner-Goldstein Co.
 
 98 FAVORITE RECIPES. 
 
 FROZEN STRAWBERRIES. 
 
 1 quart strawberries, juice of two lemons. 1 pound sugar. 1 
 quart water. Add sugar and lemon juice to berries; stand 
 aside one hour. Mash lie 1 lies, add water, stir until sugar is 
 thoroughly dissolved Mid freeze slowly. 
 
 LUCY CORTNKK. 
 ICE CREAM. 
 
 One-half gallon good cream, one half gallon milk, three ciijis 
 sugar, one-half cup gelatine, soaked in one-half cup water one- 
 half hour. Set in ftove until dissolved; strain and cool; put 
 in freezer; add gelatine and freeze. 
 
 MRS. JOB BIDDLE. 
 TRUIT PUNCH. 
 
 2 cups sugar, 1 cuo vater, 1 cup te ; ice water, 1 quart bot- 
 tle Appollinaris, 1 pint strawberry syrup, juice of 5 lemons, 
 juice of 5 oranges, 1 can grated pineapple, V-> pint Marashin" 
 cherries. Make a syrup by boiling sugar and water; add tea, 
 fruit juices, pineapple and strawberry syrup. Let stand '!0 
 minutes; strain; add enough ice water to make I'-j gallons of 
 liquid; turn into a large punch bowl over a pi.-<-.- !' u-eancla-M 
 cherries and Appollinaris water. 
 
 LUCY CORTNKR. 
 STRAWBERRY ICE. 
 
 4 tablespoons gelatine dissolved in hot water, 3 boxes straw- 
 berries mashed and s\veetened; make a good ricn lemonade; ad-1 
 the gelatine and berries and freeze. This m:?,ke.3 one gallon. 
 Any fruit or berries m::\ be used the same as strawberries yel- 
 low peaches especially nice. 
 
 A. \l. DOPKINS. 
 ORANGE MARMALADE. 
 
 1 dozen oranges, 6 lemons, 10 pounds of sugar; slice the fruit 
 very thin, taking out all the seeds; put J /4 ?iut of water 0:1 
 them; put the fruit in a granite pan and put water in until yon 
 can just see it coming up; do this over night. Next morning, 
 pour the water from the seeJs in witli the fruit, and put on ts 
 cook; when boiling add the sugar, and cook until the fruit la 
 tender.
 
 FAVORITE RECIPES . 99 
 
 Desserts 
 
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 FAVORITE RECIPES . 101 
 
 )VIi9ccllancou3 
 
 MARGUERITES. 
 
 3 pound of raisins (seeded), one povud English valnuts, chop- 
 ped fine together; make into a real paste. Beat whites of three 
 eggs and add sugar r.ntil stiff enoug.i for it-ing -so it will not 
 run off the crackers. Get v.afer <rackers; spread them with 
 the paste of nuts ind raisins and ;-o\er with icing. Put them 
 in a very hot oven !')! a minute only, to give them a delica'-- 
 brown. These are "try nice to serve with coffee or chocohr>- 
 for light refreshments. 
 
 MlfS. Tl'TTLE. 
 
 BLACKBERRY ACID. 
 
 Cover twelve pounds berries with iwo quarts .v:>Ter. to whii-ii 
 add five ounces tartari<- acid. Lot stand forty-eight hour;; 
 strain, and to each pint of juice add from three-fourths to ouc 
 pound sugar, according to taste. Stir until dissolved. Lei 
 stand for a few days, then bottle or put in a jug, and if in- 
 clined to ferment, leav^ the cork out for a few days. A little. 
 of the acid put in water makes a pleasant drink for summer, and 
 is refreshing to a siex person, and i.ot injurious in the least. 
 
 MPTS. LANDTS. 
 
 WALNUT WAFERS. 
 
 1 cup brown sugar, i cup \\alnut meats, ->it >'i small pie.-r- : 
 i/4 teaspoon salt, 3 heaping tablespoons flour; mix well together 
 and add two eggs well beaten; place in a grease I tin, a teasn..,.u 
 in a place, with space between each one. 
 
 MES. D. R. CAMERON. 
 
 ANGEL FOOD WAFERS. 
 
 Made like Angel 'ake. Put a teaspoon in a place, in a tin. 
 and watch closelv in tdo\v oven. 
 
 MRS. D. R. < A.MKb'O.X. 
 
 HERMITS. 
 
 2 eggs, IV- flips white sugar, 1 -i.p butter, 1 teaspoon wde 
 dissolved in'o tablespoons sweet milk, 1 cup raisins ehoppfl'1 
 fine, M, teaspoon each of cloves, nutmeg and cinnamon; roll and 
 cut like cookies, and bake in a quit >c oven. 
 
 MRS. D. I, 1 . 
 
 California Olive Oil, large bottles, $l_Kutnev Goldstein k>.
 
 102 FAVORITE RECIPES. 
 
 3ROWN DROP CAKES. 
 
 1 egg, 2-3 cup sugar, 3-3 cup of '.Hitter (melted), ] tablespoon 
 molasses, % cup sour milk, 1 teaspoon soda; 1 cup flour, cinna- 
 mon and allspice; bake in gem pans. 
 
 MRS. D. H. CAMEBOX. 
 
 NUT PARFAIT. 
 
 1 pint of whipped cream, whites ct 3 or 4 tggs, J /j ciip of 
 sugar, ] /4 cup of water, 1 cup of ruts (English walnuts), 1 
 tablespoonful of vanilla. The nuts should be slightly crisped 
 in the oven, cooi.nl and rolled with a rolling pin in- 
 stead of chopping thenu Beat 'the whites to a stiff 
 froth. Boil the sugar and water same as for frost- 
 ing and pour slowly on the beaten whites and beat until co-,1; 
 add nuts, vanilla and whipped cream; pack in one pound baking 
 powder cans, in ice and rock salt, Mid let stand S 1 ^. hours >r 
 more, if packed in one large can or f'cezer. 
 
 MRS. F. j. WALKKK. 
 
 ORANGE MARMALADE. 
 
 12 seedless oranges sliced fine. To each pound of fruit add 
 two pints of water; >et stand 24 houys; boil until soft; measurf 
 and to each pound of fruit add ...IVi- pounds sugar and boil 1% 
 hours. Just before removing from the fire, add the juice of 
 six. lemons. . , , . , , 
 
 MRS. F. .1. WALKKR. 
 
 WHIPPED CREAM. 
 
 In making whipped cie'gm, be sure to cool thi' cream below 
 churning temperature (which ranges from 'i4 to 7 degivos 
 Fahrenheit), or you ];.ay : get a dish of butter on hand; and the 
 cooler, the quicker ir becomes thi. -I. ; only don't freeze it, of 
 course. To a coffee cup of cream add the whites of two eggs, 
 two tablespoonfuls of sugar, and a little flavoring extract; I/eat 
 all together; an egg beoter will do the work tho most rapidly. 
 This quantity will ma.lte a quart . bo-.vli'ul, after it is beaten so 
 as to stand alone wntn dropped from off a spooii. The cream 
 should be rather thick, and perfectly sweet. So you sec, you 
 have a quart out of ,1 cupful, "by using the wliites of only two 
 eggs with the cream. 
 
 MRS. I). S. FISH. 
 ORANGE TARTLETS. 
 
 3 large oranges (jiiifc of 3 and rind of one), 1 cup sugar, 2 
 dessert spoons of butt<r, juice of J L . lemon, 3 teaspoons corn 
 
 Alphabet Paste, 1-lb. box, 15c Kutuer-Goldstein Co.
 
 Two Things That Are Es- 
 sential to Man's Happiness 
 
 plenty to 6at 
 plenty to Cdear 
 
 Enough for self, 
 And some to spare. 
 
 It will be easy to have 
 money to spare if you trade 
 at our store. 
 
 The Largest StocU 
 The Best Goods 
 The Lowest Prices 
 
 Are the inducements we "THE PRINCETON* 
 
 would have you investigate. ' 
 
 B.B.McGINNIS&CO.
 
 104 FAVORITE RECIPES. 
 
 starch wet with lemon juice, 2 tablespoons of water, 1 -gg. H ; >:.t 
 to a smooth ,-ream. and let it boil; then pour into t 
 lined with crust.' and hake. ^ HATTIK ROBINSON. 
 
 CREAMED BICE. 
 
 o tablespoons rice, croked until tender in : littl- snlt-d 
 water; 1 tablespoons of gelatine cooked in the rice abo 
 mtnutes; then set off to cool. When cool add ;,, pint or whi,,- 
 ped ,ream and % cup of sugar; bent all well together 1 
 flavor with vanilla and put in a mou ^ ijfl 
 
 CREAM PUFFS (About One Dozen.) 
 
 One-naif cup butter, <-ne ,-up of hot water. ,me cup of riour. 
 three eggs Let water and butter boil; Then stir ... Hour 
 ter stirring a minute set off and let cool; mix in eggs inj* 
 and tea,,oon baking powder; drop with spoon in ,,,tt,r,M ,a- 
 and bake thirtv minutes in hot oven. When cold open an, 
 wit h ,-,stard or wMppri -ream. ^^ ^ y TA VLOB. 
 
 LEMON TARTS. 
 
 Two cups sugar, tv-o tablespoons melted butter, two egj 
 well beaten, juice of one lemon. Bake in pastry slu-lh 
 
 of filling t,, 8 ^^ BALDWIN 
 
 MACAROONS. 
 
 Whites of two eggs, one cup level full of powdered sugar 
 one-half pound of almonds. Pour boiling water over t 
 monds to take off the brown skins; then put in the ovn t. 
 When cold round the., to a paste, beat the eggs aud su.^r to a 
 ,tiff froth and add to the almond paste, mix.ng th< 
 with the back of a s,.oon. Roll the preparation ,a your 1- 
 into little balls the si/,- of a nutmeg; place on papoi 
 and bake in a cool oven H light brown. ^^ ^ TrT TLV 
 
 ALMOND WAFERS. 
 
 One pound sugar. l,e pound butter one pound al.nP.b 
 rtieed fine, one taWaspoon baking powder sieved with a q 
 ,,f n,-ur. using plenty of Hour to roll; sprinkle -gar and 
 
 nitnl un t01> - SA-RA \\KISBAFM. 
 
 Sugar Wafers, 60c lb Kutner-Goldstein Co.
 
 FAVOR ITE RECIPES. 105 
 
 PICKLE FOR CORN BEEF. 
 
 To one hundred pounds of beef, ten pounds s:i!v, one pound 
 brown sugar, one tablespoon salt petre. Boil; skim; have meat 
 in barrel and pour over boiling Jnit. Watch and poilr oft", an<i 
 boil over after a few da vs. 
 
 .1. H. DOPKLXS. 
 SALTED ALMONDS. 
 
 Blanch the almonds by pouring boiling water on them and 
 then boil in strong salt water. One cup of salt to one an! a 
 fourth cups of water. Boil about twenty minutes. Dry i-i ,i 
 towel by moving them back and forth. Then fry in hot fat 
 until a prettv brown. 
 
 MRS. J. A. M001JK. 
 
 FOR CHAPPED HANDS AND FACE!. 
 
 (ilycerine 1 ounce; lierjjoin 1 dram; cologne 1 ounce;ext i -a 
 of witch ha/.el enough to make S ounces. Apply and dry 
 thoroughly. 
 
 MRS. VILSliO HALL.
 
 106 FAVORITE RECIPES. 
 
 JVIisccUancous 
 
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 A^^S . 
 
 h^t~P<!*~<-<. ^~ AT^^-C /-zr^-tJ't, 
 
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 INDEX 
 
 Bread .............. 34-41 
 
 73-88 
 Cookies, Gingerbread and Doughnuts.. 8995 
 
 Desserts ........ ............ i ............................ Z 96-100 
 
 Entrees ..................................................... 28-33 
 
 Meats .................................... 17 _ 27 
 
 Miscellaneous ................................. 101106 
 
 Salads ........... 4248 
 
 .................................................. "'.".' 
 
 Pickles 4954 
 
 65-72 
 
 5564 
 Vegetables .................................. 7 _ 16
 
 
 /\J^t 
 
 
 J 
 
 ^1 
 
 d^i 

 
 DO YOU W/VINT A RECIPE 
 
 FOR MAKING YOU SLAD ? 
 
 This is All There is to it See 
 
 McCOURT & NEWPORT 
 
 For Men'* and Boys' Good Wearables.