Home's Pharmacy THE BEST OF EVERYTHING IN DRUGS, SPICES, TOILET ARTICLES, STATIONERY, POST CARDS, AND SODA WATER jt * Agents for CRESCENT ICE CREAM omr Helps FROM THE LADIES' AID SOCIETY of The First Baptist Church California Clean Clothes Phone 301 Make Clean Cooks Whittier Steam Laundry THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES 106 GIFT of Bruce Henstell /hittier Free Delivery Prices Always the Lowest Phone 44 The Prescription Drug Store We Sell You Wtat You Want 103^ S.Greenleaf Ave. HOME HELPS A warm hearth, and a bright hearth, and a hearth swept clean, Where the tongs can't raise a dust, and the broom isn't seen; Where the clouds never fly about, and the foot doesn't fall, Ah! that's the fire for a man like me, in cottage or In hall. As cleanliness comes next to godliness, it should be the fundamental principle of all house-keeping; let it underlie every department from the garret to the cellar, but most ap- parent in the pantries, cellar and closets, for there is the resting place of all the supplies that come to the table. If stale articles are allowed to accumulate in the cellars and refrigerators, the purity and genuine flavor of the food is imperilled or destroyed. Neither fruit nor vegetables, milk nor meats of uncertain age should be allowed to accumulate and taint the atmosphere. Establish the rule of a weekly cleansing of every receptacle of food, also of a daily thor- ough oversight of the same. THE CARE OF HOUSEHOLD STORES. Bread should not be exposed to the air, but kept in a very clean tin box or crock with a cover. Wood is objectionable for keeping either bread or cake, as many kinds impart a disagreeable flavor. Wrap hams in paper and pack in a barrel or box of ashes. The ham or piece of dried beef which is cut for daily use can be placed in a paper-lined bag, tied tight to keep out flies, and kept in a cool place. Keep cheese in a tight tin box; when very dry, grate and keep in glass jar, closely covered. SOUPS Give no more to every guest, Than he is able to digest; Give him always of the prime, And but a little at a time. Swift. TOMATO SOUP. Stew a can of tomatoes and strain ; add a pinch of soda to remove acidity; in another saucepan boil three pints of NEVER TOO OLD TO BEGIN milk thickened with a tablespoonful of corn starch previous- ly mixed with a little cold milk; add a lump of butter size of an egg; salt and pepper to taste, mix with tomatoes; let all come to a boil and serve. JELLIED BOUILLON- To each one-half pound of beef and veal used add 1% pints of cold water ; crack the bones, if any, and let simmer till meat is in rags. Strain off the liquid and add 1 teaspoon celery salt, 1 tablespoon chopped carrot, onion and tomato and 4 pepper corns. Let this simmer again twenty minutes, then strain, and when cool set in refrigerator for twelve hours to jelly. Serve in chilled glasses or fancy cups, with an olive or a slice of lemon for garnish. TOMATO CREAM SOUP. One quart either canned or fresh tomatoes, cooked some time and strained ; add soda the size of a large pea ; cool it and add a quart of rich milk, one tablespoonful of butter and one of corn starch or flour; salt and pepper to taste. Boil a few minutes. POTATO SOUP. In one quart of milk put one-half of an onion and let it simmer fifteen minutes ; take your potatoes, mash them, and add to the milk; strain through a colander; season with one-half tablespoonful butter, teaspoonful of salt and a pinch of pepper. A good quick soup. OYSTER STEW. First get nice, fresh oysters, open the can and pour the oysters into a colander, rinse with ice-cold water, put into a stew pan and stir over, the fire until the leaves begin to sep- arate; pepper, salt and butter them to taste, and serve either on carefully prepared toast, or in saucers or small soup plates. Put no water to them. OYSTER SOUP. Put one quart of boiling water in a kettle, then one quart of rich milk; stir in one teacup of rolled cracker crumbs, seasoned with pepper and salt to taste. "When all comes to a boil, add one quart of nice fresh oysters; stir well to keep from scorching ; then add a piece of sweet but- ter about the size of an egg; let it boil up once only, then pour into tureen immediately and send to table. Skim be- fore adding the butter- TO DRINK BEN-HUE COFFEE FISH Hospitality should be classed among the cardinal virtues. BROILED WHITE FISH. Clean, split down the back, and let stand in salted wa- ter for several hours ; wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with salt and pepper. Put flesh side down at first, and when nicely browned, turn carefully on the other side. Cook for twenty or thirty min- utes or until nicely browned. CLAM FRITTERS. Take raw clams, chopped fine, and make a batter with juice, an equal quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen. Fry like other fritters. CLAM STEW. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice ; add a little hot water, pepper, a very little salt, and butter rolled in flour sufficient for seasoning; cook five minutes and pour over toast. OYSTER PIE. Spread a rich puff paste over a deep pie plate (the sides and edge not the bottom) ; drain the liquor from large, fine oysters ; put them into a pan and season with pepper, salt, spice and butter; have ready the yolks of three hard-boiled eggs, chopped fine, and some grated bread crumbs ; pour the oysters into the dish, strew over them the chopped egg and bread crumbs, roll out the lid of the pie; after putting. in a little flour and half cup of cream, put on the lid and bake in a quick oven till the crust is done. CORN OYSTERS. Score and press pulp from a sufficient number ears corn to make 1 pint pulp. Beat 2 eggs, whites and yolks sepa- rately; add first yolks then whites to the corn, mix gently, add l /2 teaspoon salt, dash pepper, 2 heaping tablespoons flour; mix well. Put butter into frying pan. When hot drop mixture by spoonfuls into it. Brown on both sides. Serve hot. LOBSTER. Be sure the lobster is fresh ; to test it, draw back the 3 GOOD SEASONING IS MOST ECONOMICAL tail; if it springs into position again it is pretty sure to be good. The size of the lobster regulates the time required to cook it; fifteen minutes for large ones and ten for small. Putting them at once into boiling water is the common mode of cooking; have the water cover them and boil until done. Don't cook too much, as the fine, delicate flavor is destroyed by it. If meat clings to the shell when opened and looks shrunken, it is cooked too much. BROILED LOBSTER. Split the meat of the tail and claws, and season well with salt and pepper ; cover with soft butter and dredge with flour. Place in the broiler, and cook over a bright fire until a delicate brown. Arrange on a hot dish, pour Becha- mel sauce around and serve. STEWED LOBSTER. The meat of a two and a half pound lobster cut into dice, two tablespoonfuls of butter, two of flour, one pint wa- ter, a speck of cayenne, salt and pepper to taste. Let the butter get hot, and add the dry flour. Stir until perfectly smooth, then add the water, gradually stirring all the while. Season to taste; add the lobster, heat thoroughly and serve. MEATS AND GAME "The Knife is Mightier than the Sword." RULES FOR COOKING MEATS. Salted meat should be put to cook in cold water, that it may freshen while cooking. Fresh meat that is to be served with sauce at table should be put in boiling water to cook, as that best preserves the juices. Put soup meat over in cold water to cook, as that ex- tracts the juices. "When making soup have a kettle of boil- ing water on the fire for replenishing with, and keep the meat simmering or boiling slowly all the time. Be sure to remove the scum when it first rises. The more gently the meat boils the tenderer it will be. It requires 20 minutes to the pound for cooking lamb and veal, 15 for beef if rare. Break eggs in cold water to poach, and put old potatoes to cooking in cold water. So say the French cooks. A piece of red pepper cooked with a boiled dinner is an improvement. USE BEN HUE HIGH GRADE SPICES Remember always that the meat fiber is toughened by rapid cooking. LITTLE PIGS IN BLANKETS. Cut fat English bacon in. very thin slices ; season large oysters with salt and pepper, and wrap an oyster in each slice of bacon; pin it up with a fresh tooth-pick; heat a frying-pan and put in the little pigs. Cook just long enough to crisp the bacon, about two minutes in a very hot oven. Place slices of toast that have been cut into small pieces and serve immediately. Do not remove the skewers. This is a nice relish for lunch or tea. To garnish with parsley improves the looks of the dish. The pan must be very hot before the "pigs" are put in; then be careful not to burn them. CAROLINA CHICKEN. One scanty cup of milk thickened with one even tea- spoonful of flour; put in a saucepan to boil and add one beaten egg, then a cup of finely-chopped chicken. Serve in large spoonfuls on pieces of toast. CHICKEN SHORTCAKE. Prepare a couple of nice tender fowls as for fricassee- ing; cook them .until well done; season with pepper- salt and butter; thicken to the consistency of thick cream (add a cup of cream if possible). Have a pan of hot soda discuit just out of the oven when the chickens are ready to take up, split the biscuit open and butter them, place on a plat- ter and pour chicken over and send to table. FOR CHICKENS IN SHELLS. Boil the chicken in water or broth; cut the meat into . little dice, mix them while hot with a Bechamel sauce or with a white sauce made with cream; sprinkle sifted bread crumbs or cracker crumbs over them; brown slightly in a hot oven. Serve immediately. Sometimes mushrooms are mixed with the chicken dice- CREAM CHICKEN. Stew two chickens until very tender. Remove meat from bones and cut in small pieces; add a can of mush- rooms, also cut up, bring iy% quarts of sweet cream to a boil and thicken with 4 tablespoons of flour rubbed into 5 IF INVITED TO TAKE TEA tablespoons of butter, pour over the chicken, put cracker crumbs on top, also bits of butter, and bake from 20 to 30 minutes. ROAST VEAL. Prepare a leg of veal for the oven by washing, drying and larding it with strips of bacon or ham, and dredging it well with flour and seasoning with salt and pepper; baste frequently and serve with gravy (it is cooked in) thickened. A roast fillet of veal should be prepared by stuffing it with bread crumbs, seasoned with chopped ham, summer-savory, pepper and salt. Dredge lightly with flour and bake. MARBLED VEAL. Take a knuckle of veal, cut off the meat, boil the bones for gravy, cut the meat in small pieces, and fill a basin or mould with a layer of veal and a layer of ham, alternately ; season with mace, pepper and salt: pour over it the gravy and put it in the oven for an hour or more till done, and when cold turn it out. Nice for tea, sliced. CALF'S LIVER STEWED. Boil till partly done; take out the saucepan and chop into small pieces ; put back in the saucepan, stew until ten- der and skim well; season with butter, pepper and salt; thicken with a little flour, and serve over slices of toasted bread. CALF'S LIVER FRIED- Cut in thin slices, wash and drain them, roll in corn meal or cracker crumbs; fry the fat from three slices of pork and fry the liver in it. LAMB AND TOMATO. Prepare six nice tomatoes f tfr cooking ; drain off all the water you can from them, as it makes them rank. Chop some cold lamb and have ready some grated bread crumbs. Alternate a layer of crumbs, meat and tomato, seasoning each layer as you go with pepper, salt, butter, and a little sugar, finishing with the crumbs. Bake in the oven until brown on top and cooked through. Any other meat may be substituted for lamb. SAY, BEN-HUE SUITS ME TO BROIL A FORE QUARTER OF LAMB. Take out all the bones but the small ribs; broil as you would chicken. For the gravy, have the bones cracked in small pieces, put in a covered saucepan with a little water. There should be a teacup full when done. Strain and add flour to make thick as cream (a little cream is an improve- ment) ; butter the size of an egg. Do not let it boil after the butter is in. About as delicious as spring chicken. CREAMED CHICKEN. Cut the meat of two chickens fine with shears and add ^2 onion grated, 1 pint mushrooms (canned). Stir 5 table- spoons of flour in 4 tablespoons of butter and add this to l*/2 quarts of sweet cream which has just come to a boil- Beat this until smooth and add to chicken and season with pepper and salt. Put in baking dish, sprinkle with cracker crumbs and bake % hour. BREADED TONGUE. Slice cold cooked tongue, then dip in beaten egg, then in bread crumbs and fry brown. Make a tomato sauce, pour sauce into a platter, lay the slices of fried tongue upon it and garnish with parsley and sliced olives. LIVER PATTIES. Take a half pound of calf's liver, boil and chop fine; season with salt, pepper, and catsup, adding a little thick brown case. Bake a few minutes in hot patty shells. NICE WAY TO COOK STEAK. Cut steak in nice sized pieces. Dip in ice water, roll in flour, fry in plenty of butter and lard. Cook veal cutlets and mutton chops same way. TO BOIL HAM. Soak, from twelve to twenty-four hours, a ham weigh- ing eight to ten pounds; then cover with boiling water, to which add a pint of vinegar, two or three Bay leaves, a little bunch of thyme, some parsley (dried will do) ; boil very slowly two and one-half hours- take out, skin and remove all the fat but a layer half an inch thick ; trim all the black, discolored outside, put in dripping-pan, strew bread crumbs mixed with a little brown sugar and brown in the oven (hot) half an hour or so. Sherry wine added while roast- ing improves the flavor. YOU MAY THINK OTHERS NICE VEAL BIRDS- Have the veal cut in thin slices, trimmed in squares of about four inches each way. Cut also pork into 1-inch squares, allowing one for each bird, chopping pork and trimming as fine as possible and adding half the amount of cracker crumbs. Season highly with salt, pepper, celery salt, paprika and onion. Mix with egg and milk enough to hold together. Fill each with dressing and fasten together with tooth-picks. Roll in flour and brown in butter in the oven. SCALLOPED CHICKEN. One chicken, 1 can mushrooms, 1 pint oysters. Cook chicken and cut up in small pieces. Scald oysters and chop them, chop mushrooms, put together same as any scallop and roll with rolled crackers. Season with butter, salt and pep- per, cover with milk and bake. FROG LEGS. First skin, then throw into boiling water for five min- utes. Take out and put them in cold water until cold then wipe dry. Season with salt and pepper, dredge with flour and fry a nice brown in butter. Serve with a little cream sauce around them. SCALLOPED VEAL. Boil the veal, and when cold and firm cut it with a sharp knife into small cubes. Butter a baking dish and place in it a layer of bread and cracker crumbs, then a lay- er of veal, alternating until the dish is two-thirds full, the last being a thin layer of bread crumbs. Sprinkle each of the layers with salt and pepper and lay over them bits of butter, also add a little milk and broth. Enough liquid should be added to moisten the crumbs entirely through. For a three-quart tin, bake from one to three-quarters of an hour. BEEF LOAF. Three pounds round steak ground very fine, 3 eggs, 1% cups crackers rolled fine, % cup butter, salt and pepper to taste. "Work with hands until it is like a rubber ball ; spread with butter on outside and bake l}/2 hours in a little hot water; baste often CHICKEN CROQUETTES. Four and a half pounds chicken boiled and chopped Lady's 'Bank Account Household accounts in muny homes are like snakes in Ire- land there aren't any. The money comes and goes in hap- hazard fashion and there is no exact knowledge as to where it goes. It goes it's gone, that is all there is to it. Pater familias complains of the heavy drain on the family purse, and mater familias murmurs that living is so high nowadays. She has wor- ries and troubles enougth with- out bothering her head about columns of figures that won't add twice alike and accounts that absolutely refuse to bal- ance. There are many wives in this city, however, who have discov- ered the convenience and help- fulness of a checking account at the Whittier National Bank Then their troubles are over. Banks are the friends helpers of the provident. Ways to Sate and At the end of the month you may wonder where all the money has gone. It's spent, it's gone you realize that and that's all you do know about it. Here are two suggestions which, if followed up, will re- duce your expenses and allow you to have money in the bank. 1. Keep an expense record. 2. Spend less than you earn. The first rule makes the sec- ond one easy. The second one will make a savings account with this bank a necessity and convenience. You can start an account with $1.00. Home Savings 'Bank of Whittier A Recipe F^or Tired F^eet A F^air of S to be used in connection with a liberal quantity of their Superior Dry Goods and in direct contact with a pair of Ouster Brown Guaranteed Hose, 255c per pair L. A. Davis E. B. Van Antwerp Res. Phone 4783 Res. Phone 6874 Phone 173 Sanitary Plumbing Co. PLUMBING Steam and Gas Fitting All Work Guaranteed 109 N. Greenleaf Avenue STOVES A Complete Line GAS, WOOD AND COAL None Better in the Market Farmers' Hardware & Supply Co. Home Phone 30 105-107 N. Greenleaf Ave. Good Cooks Are Essential to Happiness and Good Music Goes a Long Way Towards Accomplishing the Same Thing. BALDWIN STARR ELLINGTON RICHMOND HOWARD FRAYSER VICTOR TALKING MACHINES Caldwell-Thornburgh Piano Co. 110 E. Philadelphia Street . NO DISH IS TOO LARGE if it contains some of our Ice Cream. What fla\or do you like? Your wants will be given careful considera- tion. Lamor& Hamilton Phone 48 108 E. Phil. St. BUT THERE'S NOTHING LIKE BEN-HUR SPICE very fine; moisten to a thick pulp with the liquor in which it has been boiled. Mix with this a pint and a half of mash- ed potatoes, beaten to a cream, three eggs, one teaspoon mustard, sweet marjoram, salt and pepper to taste, a little celery chopped very fine; soften with milk till very soft, and add quarter of a pound of butter ; mold into forms, dip into egg and cracker dust, and fry in boiling lard. ROAST LIVER. One and a half or two pounds of nice calf's liver; wash and cut three gashes across it, into each of which place a slice of thinly cut bacon; press together and roast an hour and a half or two hours in an oven hot enough to brown nicely ; baste often ; serve while hot. STUFFED BEEFSTEAK. Take a flank or round steak, pound it, and sprinkle with pepper and salt ; then make a plain stuffing and spread on the meat, roll it up, and tie closely ; put in a pot with a quart of boiling water and a lump of butter the size of an egg ; boil slowly one hour ; then put in a pan with the water in which it was boiled, and bake until nicely browned, bast- ing it frequently; dredge a little flour into the gravy, boil, and pour over the meat. BEEF CROQUETTES. Chop fine some cold beef, beat two eggs, and mix with the meat, and add a little milk, melted butter, salt and pep- per. Make into rolls and fry. BEEF LOAF. Three pounds of beef chopped fine, six crackers rolled fine, three eggs well-beaten, one tablespoonful of salt, one teaspoonful of pepper, one tablespoonful of melted butter; mix well and shape like a loaf of bread ; put a little water and \bits of butter into the pan, cover with a pan, bake two hours, and baste occasionally. VEGETABLES The onion strong, the parsnip sweet, The twining bean, the ruddy beet, Tea, all the garden brings to light, Speaks of a landscape of delight. Never let vegetjilili-s si and in llu- water after coming off the fire, but put them in a colander over boiling water if you have to keep them back for dinner. SUCH AROMA AND DELICIOUS FLAVOR CORN OYSTERS. Sixteen ears of young sweet corn grated, two eggs, the yolks and whites beaten separately, a full teaspoonful of sugar, pepper and salt. Bake in small cakes on a hot grid- dle. If the corn is old, you can add a couple of tablespoon- fuls of milk. TO COOK SWEET CORN. Husk and silk young corn, cut from cob as described in canning succotash. Cook cobs, then cook the corn in the same water half an hour (very little water), add three tea- spoonfuls sweet cream, butter, salt and pepper; scald and serve. CORN OMELETTE. One dozen ears of young corn grated, salt and pepper, four eggs, a lump of butter size of an egg, one cup of milk, one tablespoonful of flour, the whites and yolks of eggs beaten separately. Heat and butter an earthen pie plate and bake in a hot oven ; done when browned nicely. BAKED BEANS. Soak over night five cups of beans. In the morning parboil, adding tablespoon soda; then drain, add small cup of molasses, 1 teaspoon of mustard, salt to taste, and half a pound of salt pork. Put in a jar, cover with hot water. Bake five or six hours. OILED CUCUMBERS. Thirty medium sized cucumbers, 12 good sized onions, 1 quart vinegar, *4 bottle table oil, 1 small handful red pep- per, 6 tablespoonfuls celery seed. Peel and slice cucumbers and onions, mix, salt, thoroughly cover, let stand all night ; in the morning place in colander and drain, then cover with vinegar and stand four hours ; pour off vinegar. Take oil and mix well with cucumbers ; heat one quart fresh vinegar to boiling and pour hot over cucumbers and onions ; put in air-tight jars. It will be right to use in about a week. SCALLOPED TOMATOES. Butter an earthen dish, then put in a layer of tomatoes, fresh or canned (without skins), then cover with a layer of rolled crackers; add a little butter, sugar, salt and pepper; repeat this process until dish is full, then bake one hour in hot oven. Have cracker crumbs on top layer and dot with bits of butter. 10 IT'S BEN-HUR COFFEE ESCALLOPED CABBAGE. Chop a head of cabbage quite fine and scald. Melt 2 tablespoonfuls of butter in a saucepan and mix smooth with 2 tablespoonfuls of flour; then add 1 pint of milk and stir till it boils ; season with salt and pepper and add 4 hard- boiled eggs chopped fine. Drain the cabbage, put in a pud- ding dish and pour the sauce over it. Put grated bread crumbs and bits of butter over top and bake slightly brown in the oven. ESCALLOPED TOMATOES. One pint fresh or canned tomatoes, one generous pint bread crumbs, three tablespoonfuls of butter, one of sugar, one scant tablespoon of salt, one-fourth teaspoonful of pep- per, put a layer of the tomatoes in a dish, sprinkle with salt and pepper and dot butter here and there over it, then strew with crumbs. Continue this until all the ingredients are used and bake brown one hour if fresh tomatoes, half hour if canned. TOMATO PUDDING. Slice tomatoes and spread over the bottom of a pud- ding dish. Season each layer with salt, pepper and sugar, then a layer of bread and butter. Repeat until the dish is full. Bake one hour. Eat with meats. Tomatoes may be stuffed and baked. FRIED TOMATOES. Peel tomatoes and cut crosswise in thick slices, salt and pepper, dip each slice into thick flour, then in beaten egg and fry on griddle or spider, in hot lard if in spider. After taking up, pour in a cup of cream, thicken and season, then pour over them. A little sugar sprinkled over them when cooking improves them. POTATOES A LA PARISIENNE. With a vegetable scoop cut out balls from raw-pared potatoes. Let them stand in cold water, and about ten min- utes before serving time put the balls in a basket and fry them until brown in a kettle of fat. SARATOGA POTATOES. Pare potatoes, slice them very thin and let them stand in ice water for several hours. When the slices are brittle drain off the water from them, put them into a frying basket 11 BEN HUE COFFEE HAS QUALITY and lower them, into a kettle of boiling fat. Cook for ten minutes. FRENCH FRIED POTATOES. Cut a medium sized potato into four parts, let stand in cold water, drain, place into a frying basket and lower into a kettle of boiling fat. Cook eight or ten minutes. RICE CROQUETTES. One large cup of cooked rice, one-half cup of milk, one egg, one tablespoon of sugar, one tablespoon of butter, one- half teaspoon of salt and a slight grating of nutmeg; put the milk on to boil, add the rice and seasoning, add the egg well-beaten, stir one minute, take off and cool. When cold shape, roll in egg crumbs and fry. BREADED SAUSAGE. Prick the sausages with a fork, roll in egg, then in bread crumbs, place in a frying basket and lower into fat and cook for ten minutes. If anything requires seasoning, see that it is done before the breading. STEWED PIE PLANT. Skin and cut nice pie plant as you would for pies. Put it in a porcelain kettle with a little water, -cover and stew as you would apples; sweeten to taste. Very nice. SALADS A salad should come to the table fresh and crisp. The garnishes should be of the lightest and freshest kind. SALMON SALAD. One can of salmon drained, chopped and boned, add one cup of chopped celery, one-half cup nuts, pepper and salt, and enough hot dressing to mix. SWEETBREAD SALAD. Cut cold boiled sweetbreads in small dice, put in a salad bowl and chopped boiled potatoes and celery cut up. Pour over boiled dressing and garnish. ADIRONDACK SALAD. One can peas, three tablespoonfuls onions, four table- spoonfuls cream cheese, four tablespoonfuls sweet midget 12 Sanitary BaRery OUR SPECIALTY MILK BREAD 210 Wi-st Philadelphia St. Phone :>:> WHITTIER, CAL. Open Day and Night Storage, Repairing and Supplies "Our Repair Wagon Will Go Anywhere Anytime" Central Garage ALL KINDS OF MACHINE WORK 21IJ-L220 \V.-st Philadelphia Street K. A. I J-ll. Manager Home Phone 7 WHEN YOU NEED GREEN, STAPLE OR FANCY GROCERIES COME TO OUR STORE L. C. Montgomery Phone Ex. 31 GROCER S. Greenleaf GOOD SERVICE REASONABLE RATES Home Telephone Co. T. L. Ely, General Manager L. Scofield, Agent Home 125 San Pedro Lumber Co. Wholesale and Retail Lumber Dealers WIIITTIER, CAL. Stationary Gas Engines, Air Compressors and All Pumping Plant Work. Home phone 203. Saunders Brothers, Props. CHALMERS-DETROIT AND HUDSON AUTOMOBILES 222-224-226 West Philadelphia St. IF YOU WANT To rent a houss or rooms, To buy a residence lot or business lot, A walnut grove or orange grove, Unimproved land, To secure a loan or insur- ance, Notary work, Your taxes paid, Literature about this section. Information ragarding land values, Estimates of incomes from different products Or a look over this section of the country, Call on or Write to S. W. Barton & Co. REAL ESTATE, LOANS AND INSURANCE Pioneer Real Estate Firm of Whittier, Cal. 104 West Philadelphia St. J. L. MALCHO MERCHANT TAILOR AND GENTS' FURNISHER Cleaning, Pressing, Repairing Goods Called for and Delivered Suits to Measures, $15.50 and Up 103 N. GreenleafAve. AVhittier, Cal. Home Phone 90 ASK YOUR NEIGHBOR pickles, salt and paprika. Boiled or mayonnaise salad dress- ing. Cut onions very fine and cut cheese and pickles in small pieces. Serve very cold with a meat dinner. Also very good for a stag dinner. APPLE SALAD. Two cups of apples (cut in cubes), one cup of celery (cut in cubes), one-half cup of English walnuts (chopped rather fine), pinch of salt. Dressing: One cup whipped cream, three tablespoon- fuls salad dressing, two tablespoons sugar. After thorough- ly mixing the two, cover with whipped cream. SALAD DRESSING. Three-fourths glass of sugar, into which stir one heap- ing tablespoon of flour, pepper, one teaspoon salt. Fill glass with milk, stir in the yolks of five eggs, one tablespoon but- ter, one pint vinegar, one-half pint of water; stir until thick- ens. TOMATO SALAD DRESSING. One-half cup vinegar, one teaspoon sugar, one-half tea- spoon salt, one teaspoon mustard, one egg well beaten. Cook over hot water. When cold pour over tomatoes. SALAD DRESSING. Lump of butter size of an egg, one tablespoon mustard, one scant tablespoon salt, one-half cup sugar, mix well. Three eggs, drop them separately into the other ingredients andjbeat well after each. Two-thirds cup vinegar, one cup cream or rich milk ; cook in double boiler. If for fruit salad add whipped cream. FRENCH MUSTARD. Three tablespoons ground mustard, one tablespoon sugar well worked together; then add one beaten egg and beat until smooth. Add one teacupful of vinegar, a little at a time. When cool add one tablespoon of salad oil. If pre- ferred, leave out oil and add one tablespoon of butter before cooking. SALAD DRESSING. Beat yolks of eight eggs light, add one cup sugar, table- spoon each of mustard, salt and black pepper, a small pinch of cayenne pepper, one-half cup sweet or sour cream. Bring to a boil one and one-half pints of vinegar and one cup but- 13 TRY BEN HUR WHITE PEPPER ter, pour on above mixture; stir well. When cold, bottle tight. SALAD. Three bananas (sliced), one cup English walnuts, one- half cup celery (cut fine), one cup white grapes (seeded). Dressing: Two eggs (beaten), one-salf cup of sugar, one-half cup vinegar, one-half teaspoon salt, one tablespoon butter. Boil until it thickens, and just before mixing the salad, add three-quarters cup of cream. FRUIT SALAD. Dissolve one package gelatine in cold water, add one quart hot water, one-half cup sugar, juice of one lemon and two oranges, one box grated pineapple and six bananas. Set on ice to harden. TOMAT6 SALAD. Peel with a sharp knife small, round tomatoes, hollow- ing out the stem sides slightly; arrange them on a platter hollow side up, with three or four small crisp lettuce leaves under each one, and fill the hollow of each tomato with a dressing made as follows: One egg, two tablespoonfuls of vinegar, butter the size of a hickory nut, salt, cayenne pep- per, and a teaspoon of French mustard. Stir all together and cook slowly over hot water, stirring constantly until thickened. Do not cook too long, or it will curdle. A mayonnaise dressing can be used if preferred. SWEETBREAD SALAD. Let the sweetbreads lie in salt water at least an hour or two before cooking. Boil until tender with a little salt ; let them get cold, then chop up with celery, and serve with a mayonnaise dressing. OYSTER SALAD. Cut a quart of oysters into bits; mix with them two- thirds as much blanched, tender celery (also cut, not chop- ped to pieces) as you have oysters; put into a glass dish; pour over it a good mayonnaise dressing, and serve immedi- ately. Until the oysters and celery are mixed keep both in a very cold place. This salad is delicious if eaten as soon as made. CREAM CHEESE SALAD. Wash a head of lettuce and dry carefully on a clean towel, arrange it in a salad bowl with a little cream-curd cheese, or a roll of fresh Jersey Neufchatel cheese. Pour 14 THE IDEAL PEPPER FOR SALADS over this six tablespoonfuls of oil, two of vinegar, add a saltspoonful of salt and a quarter of saltspoonful of pepper ; keep in a cool place until served. A delicious breakfast salad, served with good coffee and fresh rolls. SALAD. Wax beans make a delicious salad ; choose young beans, remove the strings, cut into half-inch pieces, or longer if you choose ; cook in salt and water ; while warm, cover them with a dressing of oil, vinegar, salt and pepper, remember- ing the old maxim: "A spendthrift for oil, a miser for vinegar, a wise man for salt, a mad man for mixing." Use at least twice as much oil as vinegar. CELERY SALAD. One head of cabbage, three bunches of celery, chopped very fine ; take a scant teacupful of vinegar, a lump of but- ter the size of an egg, the yolks of two eggs, one teaspoon- ful mustard, one of salt, a pinch of cayenne pepper, a tea- spoonful of sugar ; mix these well, put the mixture on the stove. CAKES The turnpike road to people's heart I find. Lies through their mouth or I mistake mankind. CAKE MAKING. If it is warm weather, place the eggs in cold water for a few minutes, as they will then beat up better, be sure they are fresh. The cake tins should be prepared before the cake if baking powder is used, so that the cake may be placed in the oven at once on being mixed. Fresh lard is better for greasing the pans than butter. Do not stir cake batter, but beat it thoroughly from the bottom of the dish at every stroke, beating more slowly towards the last, the motion being always upward. In winter you may use the hand, but in summer a wooden spoon is better. Always mix a cake in earthen or stone ware. "Milk" means always sweet milk. DARK CAKE. One cup dark sugar, two tablespoons butter, two eggs, one-third cup chocolate dissolved in hot water, two-thirds cup sweet milk, one teaspoon of vanilla flavoring, two cups sifted flour, with one teaspoon baking powder, one teaspoon soda dissolved in hot water; beat all. thoroughly. 15 FOR PURITY, STRENGTH AND FLAVOR DELICATE CAKE. 1 cup sugar, ^ cup butter, cream well; add cup of sweet milk slowly, 2 cups flour, 2 heaping teaspoons of baking powder sifted well with the flour, whites of four eggs, beat- en well ; add half at a time, last to batter. Flavor with lem- on extract. KELLY ISLAND CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one-half cup milk, three teaspoons baking powder. For filling stir together a grated lemon, a large tart apple, an egg and a cup of sugar ; boil four minutes. A great fav- orite of gentlemen. A very excellent cake. FRUIT CAKE. One pound butter, one ounce mace, one pound sugar, one pound flour, two pounds currants, one pound raisins, one ounce cinnamon, one ounce cloves, four nutmegs, eight eggs, one-quarter pound citron, one-half ounce extract of rose, one cup sour milk, one teaspoon soda. BLACK CHOCOLATE CAKE. One and one-half cups sugar, scant one-half cup butter, three well-beaten eggs, saving the white of one egg for frosting. Take one cup of sweet milk, putting one-half on stove to heat, stirring into it a scant one-half cup grated chocolate; cool, and add to the mixture. Put one teaspoon soda in the other one-half cup of milk and add lastly add one and three-quarter cups flour with a little baking powder sifted in ; vanilla. SPICE CAKE. One and one-half cups brown sugar, scant three-quar- ter cup butter, three eggs, one cup sour milk, one teaspoon soda, a little baking powder sifted in flour, pinch of salt, nutmeg, cinnamon, cloves, two and one-half cups flour, one cup chopped raisins. DELINEATOR WHITE CAKE. One-half cup butter, one and one-half cups sugar, scant one cup luke warm water stirring in gradually, two and one- half cups flour, one heaping teaspoon of baking powder, three eggs or whites of four. 16 DR. MARY KRAFT OSTEOPATH Diseases of Women and Children; Confinements Dr. Chas. C. Williams DENTIST Home Phone 65 R. C. Hiatt IT* , . A 11 (~* B.F.Arnold Home Phone R 377 niuT.~.T\I nOlQ V_,O. Res. Phone 238 REAL ESTATE Loans, Mines, Oil Lands, Insurance San Joaquin Valley Lands a Specialty Office Phone 377 Lock Box 95 114 V 2 East Philadelphia Street Home Phone 49 F. A. JACKSON Proprietor Iowa Livery WHITTIER, CAL. C. H. DANFORTH AUTOMOBILES, MOTORCYCLES AND BICYCLES 164 SO. GREENLEAF AVE. MISS A. M. GORDON Millinery 124 Philadelphia Whittier. Cal. R. L. McGee Office Phone 173 L. E. McGee Res. Phone 2284 McGEE BROTHERS ELECTRIC WIRING And Supplies. Motors Installed. Estimates on Contract Work Guaranteed Clear Certificate of Inspection Tungsten Lamps and Fixtures Office 109 N. GVeenleaf Ave. PORTRAITS VIEWS Ramsey's Studio 1091/2 South Greenleaf Ave. KODAK FINISHING ENLARGEMENTS Home Phone 52 DR. E. A. DANIELS DENTIST Hockett Building . Volkmor SCIENTIFIC HORSESHOER SHOEING OF ROAD HORSES A SPECIALTY Electric Horse Clipping General Blacksmithing Electric Disc Sharpening Iron and Wood Work Home Phone 116 Full Line of Farm Implements 109 W. College Street BEST GOODS LOWEST PRICES The Enterprise Grocery M. H. MILLiS, Proprietor Phone 175 L R. MORRIS CO. Tom Morris, Manager NEW AND SECOND-HAND GOODS BOUGHT AND SOLD 119 'South Greenleaf Avenue Berry's Market For Everything in the Choicest of Meats and Poultry Green Cut Bone for Poultry FRESH FIS,H FRIDAYS Geo. W. Berry, Prop. Phone 132 Sutphen The Whittier Tailor FINE DRY CLEANING A SPECIALTY Phone 82 * 113 W. Philadelphia St. BEN HUE EXTRACTS YOU'LL FAVOR SUNSHINE SPONGE CAKE. Whites of seven eggs, yolks of five eggs, one heaping teacup fine granulated sugar, one heaping teacup flour, measure sugar and flour after sifting five or six times, one- quarter teaspoon cream tartar, one teaspoon lemon extract, add pinch salt and cream tartar to the whites of the eggs. Beat until stiff, add sugar and beat thoroughly ; add flavor- ing and yolks of eggs, carefully stir in flour; bake thirty- five or forty minutes in slow oven. When removed from oven invert pan and leave until cool. SOLID CHOCOLATE CAKE. Two cups of brown sugar, one-half cup of butter, one- half cup of sour milk, two small eggs, beaten all together, not separately; grate one-third cake of Baker's chocolate and put in one-half cup of hot water in which one teaspoon of soda has been dissolved, two heaping cups of flour, with tablespoon of vanilla. FRUIT CAKE. One cup butter, one cup sugar (brown), one cup molass- es, one cup sour milk, one and one-half teaspoons soda (scant measure), three cups flour, four eggs, two pounds raisins, one-quarter pound citron, one nutmeg, spices. WHITE CAKE. Two cups sugar, one cup butter, one cup sweet milk, three cups flour, the whites of six eggs, three teaspoons baking powder. ANGEL CAKE. Separate and cool eleven whites of eggs, sift one tumb- ler of flour with one level teaspoon cream tartar three times; sift one and one-quarter tumblers sugar three times: Beat whites until stiff, carefully stir in sugar, then fold in the flour, very little at a time ; flavor and bake one hour. NEW YEAR'S MARBLE CAKE. Dark Part: Yolks of four eggs, one cup brown sugar, one-half cup molasses, one-half cup of butter, one-half cup of sour milk, one teaspoon cloves, one teaspoon cinnamon, one nutmeg, one teaspoon soda, one and one-half cups sifted flour. White Part: Whites of four eggs, one cup of white sugar, one-half cup of butter, one-half cup of sweet milk, two teaspoonfuls of baking powder, one teaspoon of vanilla, 17 USE BEN-HUR BAKING POWDER two and one-half cups sifted flour. Put in the pan alter- nately, first a spoon of white, then a spoon of dark, etc. DEVIL'S FOOD. One and one-half cups granulated sugar, three-quarter cup of butter, three-quarter cup of sour milk, one teaspoon soda mixed with a tablespoon of boiling water, two cups of flour, one teaspoon of vanilla, three eggs, two squares of chocolate. DEVIL'S FOOD CAKE. Two squares chocolate, one egg, one-half cup milk; cook; add one cup sugar, butter size of egg, one teaspoon vanilla, one-half cup milk with teaspoon soda, two cups flour sifted with one teaspoon cream tartar. Bake in loaf or layer. WEST SIDE CAKE. One teaspoonful soda in coffee cup, add eight table- spoons hot water, four tablespoons melted butter, yolks of two eggs. Fill cup with molasses, beat well, thicken with flour; bake in two layers with frosting between, or in one plain cake. SNOW CAKE. One-fourth cup butter, one cup sugar, one-half cup milk, two eggs (whites), one and two-thirds cups flour, one- half teaspoon vanilla, one and one-half teaspoons baking powder. DELICATE CAKE. One-half cup butter, one-half cup milk, one and one- half cups sugar, four eggs, (whites only), two cups flour, one teaspoon baking powder, vanilla extract for flavoring. Make one sheet. FRUIT CAKE. One-half cup butter, one cup sugar, two eggs, one-half cup milk, one cup flour, one heaping teaspoon baking pow- der, one-half pound each currants and raisins, one-half tea- spoonful each cloves, nutmeg and cinnamon. Bake one hour. JELLY ROLL. Four eggs, three-quarters cup pastry flour, one-half cup powdered sugar ; beat sugar and yolks of eggs to froth ; beat whites to stiff, dry froth and add to sugar and yolks. Add flour stirring swiftly and gently. Bake in shallow pan 18 IT MAKES LIGHT, WHOLESOME CAKES twenty minutes. While warm cut off edges and spread with jelly. Roll up in towel till time to serve. SPICE CAKE. Three-fourths cup of butter, two cups of sugar, one cup of milk, one cup of raisins, one cup of nuts, one teaspoon cinnamon, one teaspoon of cloves, two teaspoons of cocoa, one-quarter teaspoon of nutmeg, four eggs, two cups of flour, one teaspoon baking powder, a little salt, vanilla. COFFEE CAKES. Three cups of bread sponge, one-half cup of butter, two tablespoonfuls of sugar, two eggs. Roll thin, cut out as for biscuit; sprinkle with sugar, cinnamon and bits of butter. Bake slowly. FIVE MINUTE CAKE. Break an egg in a teacup and fill it with sweet cream. Pour this over one teacup of sugar and beat well. Sift to- gether one cup of flour, one-half cup of corn starch and two teaspoonfuls of baking powder. Add this to the mixture and flavor to taste. This may be baked in loaf or in layers with any filling desired. PORK CAKE. One pound fat salt pork chopped fine, two pounds raisins, two cups sorghum, two cups sugar, one teaspoon cin- namon, one teaspoon cloves, one teaspoon allspice, one nut- meg, two cups boiling water, one and one-half teaspoons soda, six cups flour. Bake two hours in a slow oven. DARK CAKE. First Part: One-half cup grated chocolate, one-half cup sweet milk, one-half cup sugar; cook, but not boil, and set away to cool. Second Part: One cup sugar, two eggs, one-half cup butter, two-thirds cup sweet milk, two cups flour, level tea- spoon soda, flavor to taste. Bake in layers. Filling i'or Dark Cake: One cup thick sweet cream, beat in powdered sugar until thick; flavor with lemon ex- tract. MAHOGANY MIXED CAKE. Two-thirds of grated chocolate, one-half cup of brown sugar, one-half cup sweet milk, boil and cool ; one cup of brown sugar, scant one-half cup butter, one-half cup sweet 19 WE SUGGEST BEN-HUR SPICES milk, two eggs, one and two-thirds cups flour, one pound nuts, one-half pound raisins, level teaspoon soda, teaspoon vanilla. Bake one hour. SPICE CAKE. One-half cup butter, two cups light brown sugar, one- half cup of sour milk, one teaspoon soda, two of cream tar- tar, four eggs, two cups flour, one tablespoon of cinnamon, one teaspoon of cloves and nutmeg. Bake in layers and keep the whites of two eggs for frosting between layers. DROP CAKES. Two cups brown sugar, one cup shortening, one cup sour milk, one teaspoon soda, three eggs, four cups flour, two teaspoons cinnamon, one of cloves, one cup raisins. SPONGE CAKE. Four eggs well beaten, two coffee cups sugar; beat eggs and sugar well together; two cups flour, butter the size of a walnut, two-thirds of a cup boiling water, three teaspoons baking powder, flavor to taste. Add the water gradually the last thing. Bake in well-greased dripping pan, spread with jelly while hot and roll. This will make two large rolls or three small ones. OATMEAL CAKES. One cup sugar, one cup butter or fryings, two eggs, one cup of sour cream or milk, one teaspoon soda, two cups oat- meal and two cups of flour mixed well together; one cup raisins cut fine, flavor with vanilla. Bake in gem tins. BURNED SUGAR CAKE. One and one-half cups sugar, one-half cup butter, one cup cold water, two cups flour, yolks of two well-beaten eggs, one teaspoon vanilla, three teaspoons of the burned syrup, one-half cup flour, the whites of the two eggs, add two tea- spoons of baking powder. Bake in three layers. Caramel: One-half cup sugar, burned; removed from fire and add one-half cup cold water ; set on stove and boil again to a thick syrup. This furnishes caramel for three cakes. ' Filling: One cup sugar boiled, add three teaspoons of the caramel, white of one egg. LAYER CAKE. One and one-fourth cups sugar, one-half cup butter, 20 THEY WILL MAKE GOOD CAKE BETTER one-half cup sweet inilk, one and three-quarters cups flour, three eggs, beaten separately, two teaspoons baking powder. Use any filling you like. DEVIL'S FOOD CAKE. One-half cup of butter, one cup of sugar, yolks of two eggs, one-half cup of grated chocolate melted in two table- spoons of boiling water and beaten more; two-thirds cup of sweet milk with one level teaspoon of soda dissolved, two cups of flour with one teaspoon baking powder; lastly, add one teaspoon of vanilla, well beaten whites of two eggs ; mix chocolate with butter and milk and yolks of eggs. Fine with raisin filling. WALNUT CAKE. One-half cup of milk, one cup of butter, two cups of sugar, three cups of flour, four eggs beaten separately, one tablespoon baking powder, two cups of walnuts cut small. CHOCOLATE CAKE. Two ounces chocolate, four eggs, one-half cup milk, one- half cup butter, one and one-half cups sugar, one heaping teaspoonful of baking powder, one and three-quarters cups flour. Beat butter to a cream, add the sugar, the yolks and part of the flour, beating all the time. Then add milk and chocolate dissolved in five tablespoonfuls of boiling water. Add the remainder of the flour and the baking powder. Stir the stiffly beaten whites carefully into the mixture. Bake in a moderate oven forty-five minutes. Boiled Frosting: Mix one-half cup of water and one and one-half cups of granulated sugar. Boil gently without stirring until it will spin a thread. Beat the whites of two eggs to a very stiff froth. Beat in one-quarter of a teaspoonful cream of tartar. Pour boiling syrup gradual- ly into this, beating until stiff enough to put on cake with- out running. Flavor when nearly cool. SPANISH CAKE. One cup brown sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, one teaspoon each baking powder and cinnamon, one-half teaspoon cloves, two eggs, leaving out the white of one for frosting. Bake in two layers and frost. JOHNNY CAKE. One cup sour milk, six tablespoons corn meal, three 21 USE BEN-HUR BAKING POWDER tablespoons flour, three tablespoons sugar, pinch salt. Bake in hot oven. POTATO CAKE. One cup potatoes (mashed), one cup butter, two cups sugar, one square chocolate, one-half cup sweet milk, one- half teaspoon nutmeg, cinnamon and vanilla, one and one- half cups flour, two teaspoons baking powder, one cup nuts, one-half cup raisins, four eggs ; mash potatoes hot, cream butter and sugar, add mashed potatoes, then yolks of eggs, flour, milk, other ingredients, whites of eggs last. NUT CAKE. One cup sugar, one-half cup butter, one cup sweet milk, one and one-half cups flour, two teaspoons baking pow- der, whites three eggs, one-half teaspoon vanilla, one teacup walnut meats rolled. ALMOND FROSTING. Blanch half a pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth until cold ; pound a few of them at a time in a mortar till well pulverized; mix carefully the whites of three eggs and three-quarters of a pint of powdered sugar; add the almonds, flavor with teaspoonful vanilla or lemon, and dry in a cool oven or the open, air when weather is pleasant. GELATINE FROSTING. Two even tablespoonfuls of gelatine dissolved in three teaspoonfuls of cold water, after which add three table- spoonfuls of boiling water. Strain and stir in fine sugar un- til stiff. Beat a long time. Very nice. HICKORY NUT MEAT FROSTING. To one egg add a cup of sugar, chop the meats very fine and mix with frosting after long beating, and spread on cake as thickly as you wish. ORNAMENTAL FROSTING. Draw a small syringe full of the icing and work it in any design you fancy. Wheels, Grecian borders, flowers or borders of beading look well. YELLOW FROSTING. The yolk of one egg and nine tablespoonfuls of pulver- ized sugar ; flavor with vanilla. Use the same day it is made. 22 IT MAKES LIGHT ,WHOLESOME CAKES GINGER COOKIES. One cup of sugar, one cup of butter or part lard, one egg, one tablespoon of vinegar, one tablespoon of gingert, one teaspoon of soda dissolved in boiling water. Mix like cooky dough, rather soft. DOUGHNUTS. Two cups sugar, one cup sour milk, one cup of sour cream, three eggs, two scant teaspoons soda, flavor to 1 , suit the taste, one-half teaspoon of salt, flour 'enough to roll. ' COOKIES. Two cups sugar, one cup of butter, three eggs, one cuji of sour cream, two scant teaspoonfuls soda, flavor to suit the taste; add flour enough to roll. NUT WAFERS. For the nut w r afers work four tablespoons of butter un- til creamy, using a wooden spoon, preferably a wooden cake spoon which has slits; then add gradually, while stirring and beating constantly, one cup granulated sugar and two eggs well beaten. Mix and sift two teaspoonfuls of baking powder, one-quarter teaspoon of salt and one cupful of pastry flour (once sifted). Add to first mixture, then add four tablespoonfuls of milk, three-quarters cupful of finely chopped peanuts and one teaspoonful of lemon juice. ,Drop from a teaspoon on an unbuttered tin shoot one inch apart; and place half a peanut on top of ^each. Bake fifteen min- utes in a slow oven. This recipe should make three dozen cookies. OATMEAL COOKIES. One cup sugar, one cup butter, one cup raisins (chop- ped), two cups white flour, two cups oatmeal, eight table- spoons milk (sweet), one teaspoon cinnamon, one teaspoon soda. GINGER COOKIES. Three cups molasses, two-thirds cup lard, two cups wa- ter, one large tablespoon ginger, two heaping teaspoons soda. Knead soft a long while. COOKIES. One cup sugar, two-thirds cup butter, one egg, one-half cup sour milk, one teaspoon soda, nutmeg to flavor, flour. 23 YOU MAY THINK OTHERS NICE GINGER SNAPS. One cup lard, one cup sugar, one cup molasses, one tablespoon ginger, heaping teaspoon soda, knead stiff with flour, with a spoon, keep it warm while kneading, roll in balls with hand, keep apart in pan to give them room to spread. BOCKS. One and one-fourth cups sugar, one-half cup butter, one-half cup sweet milk, two eggs, one-half teaspoon salt, three-quarters teaspoon soda, one-half teaspoon cinnamon, one-quarter teaspoon cloves, one cup chopped raisins, two cups flour, two cups oatmeal. Drop on buttered tins and bake in a quick oven. NUT COOKIES. Sugar, two cups, butter, two-thirds cup; eggs, three; sour cream, one cup ; soda, one teaspoon ; chopped nuts, one cup. GINGER SNAPS. Two cups sugar, one cup molasses, three eggs, four tablespoons of vinegar, one teaspoon of cinnamon, one table- spoon ginger, one tablespoon soda, flour enough to roll. JUMBLES. Four eggs, one cup butter, two cups sugar, one cup sour cream, two teaspoons of soda, small nutmeg, flour enough to roll. CHILDREN'S COOKIES. One-half cup brown sugar, one-half cup molasses, one- half cup butter or lard, one-half cup hot water, two cups flour, one-half tablespoon soda, one-half tablespoon ginger. Stir and drop on buttered tins. OATMEAL COOKIES. Six cups oatmeal, one cup butter, two cups of sugar, one cup boiling water, one teaspoon soda, flour enough to roll. Rub butter in the oatmeal, then add sugar and water and flour. OATMEAL COOKIES. One cup white sugar, one cup shortening (butter and lard mixed), two eggs, and a pinch of salt, one teaspoon soda, six tablespoons sour milk, two cups flour, two cups oatmeal, one cup chopped nuts or raisins. Drop a tea- epoonful in a place in a 'greased pan and bake in hot oven. 24 BUT THERE'S NOTHING LIKE BEN-HUR SPICE. FRUIT COOKIES. One and one-half cups sugar, one cup butter worked to a cream, add three eggs well beaten, one-half cup molasces, one teaspoon soda dissolved in a little cold water, cup of raisins, cup of currants', one teaspoon each of cinnamon, cloves and ginger, flour enough to roll. COOKIES. Two eggs, one cup of sugar, one cup of sour cream, one-half cup of butter, one-half teaspoon soda, one-half tea- spoon salt, two heaping cups flour, one teaspoon baking powder sifted with the flour, one teaspoon of vanilla. Add just enough more flour to roll out easily. Sour milk can be used instead of sour cream with more bu'ter. ROCKS. One and one-half cups light brown sugar, one cup but- ter, three eggs, two and one-half cups flour, one teaspoon soda, one teaspoon cinnamon, three-quarters pound of rais- ins, one and one-half pound English walnuts or hickory nuts. Drop spoonful in place on buttered tins. MOLASSES COOKIES. Two cups of molasses, one cup of brown sugar, one cup of butter, one cup of buttermilk, yolks of two eggs, one tablespoon of ginger, three teaspoons of soda, one teaspoon of cloves, one teaspoon of cinnamon, one teaspoon of vanilla. Bake in quick oven. Whites of two eggs for cooked frost- ing. GINGER SNAPS. One cup sugar, one cup of molasses, one heaping cup of butter, and lard, mixed, two eggs, two teaspoon ginger, a little ground cinnamon, one heaping teaspoon soda dissolved in a little hot water, flour to roll thin. GINGER COOKIES. One cup sugar, one cup molasses, one cup butter and lard, mixed, two eggs, one cup sour. milk, two teaspoons soda, one teaspoon cinnamon, one of cloves, two teaspoons ginger, one teaspoon vanilla. Flour enuogh to keep from sticking. Cut in squares, bake in quick oven; frost when cold. Keep in stone jar; will keep a long time. GRAHAM FRUIT COOKIES. One tablespoon butter, one and one-half cups brown GOOD SPICES MAKE GOOD COOKIES sugar, one cup thick with graham flour to roll out. Bake in an oven as hot as for white flour cookies, as it takes longer to bake them. FRIED CAKES. Mix thoroughly one cup of sugar and butter the size of a walnut, add two eggs. Dissolve one level teaspoon soda in a little warm water and add to One cup buttermilk. Now add the buttermilk and one quart of flour, also one-half tea- spoon of salt. This will seem a soft dough, but be careful about adding any more flour. Sprinkle with sugar. DROP DOUGHNUTS. One cup sweet milk, two cups sugar, two teaspoons melted butter, four eggs, one teaspoon baking po\vder, two cups currants. Make stiff batter and drop teaspoonful in boiling lard. Splendid. DOUGHNUTS. One and one-half cups sugar (light brown), one and one-half cups buttermilk, three eggs, eight tablespoons melted butter, enough flour to make them sufficiently stiff to roll out. Flavor. Fry in smoking hot lard. DOUGHNUTS. One cup of sugar, three eggs, one teaspoon of melted butter, two-thirds cup of sour cream, two even teaspoons of cream tartar, one even teaspoon of soda, flour enough to roll. Salt and nutmeg to taste. NEW ENGLAND FRIED CAKES. One cup light brown sugar, one rounding tablespoon butter, one cup sweet milk, two eggs, one-quarter tablespoon salt, one-quarter teaspoon nutmeg, 4 cups flour, four round- ing teaspoons baking powder. Sift baking powder with flour, cream butter and sugar, add eggs and beat thorough- ly; then add the milk and flour. More flour should be add- ed on the kneading board until the dough can be rolled out one-fourth of an inch thick and retain its shape when: cut. WHITE COOKIES. One and one-half cups sugar, one cup butter, two eggs, one-half cup sweet milk, one and one-half teaspoonfuls bak- ing powder, one teaspoon vanilla. Add flour to make as soft a dough as can be rolled. Roll thin and bake in a quick oven. GRAHAM COOKIES. Two-thirds cup sugar, one cup molasses, one-half cup 26 BEN HUE SPICES ARE EXTRA GOOD butter, one-half cup sour milk, one teaspoon ginger, one tea- spoon soda. Mix with graham flour. NUT CRULLERS. Beat four eggs until light, then beat in one cupful of sugar. To this add the grated rind of one lemon and one- half a nutmeg grated, one-half teaspoonful of salt and a gill of sweet milk ; stir in one-half pound of dried cocoanut and one quart flour, in which two teaspoonfuls of baking pow- der are sifted. Roll to the thickness of half an inch, cut out with a round cutter half an inch in diameter. Boil in hot lard to a delicate brown and roll in powdered sugar. These little balls taste like confectionery. COCOANUT COOKIES. One and one-half cups sugar, one scant cup butter (creamed together), two eggs beaten, one-half cup sweet milk, one cup cocoanut, teaspoon vanilla, two teaspoons bak- ing powder sifted in enough flour to make a soft dough. Bake in a quick oven. SUGAR COOKIES. One-half cup of melted butter, one cup of soft light brown sugar, two eggs, one-half teaspoon of soda dissolved in two tablespoons of water, two teaspoons of baking powder. Flavor to taste and flour enough to mix a dough as soft as can be handled. Set dough on ice to harden before rolling out. OATMEAL COOKIES. One cup white sugar, one cup shortening, two eggs, pinch of salt, five tablespoons sour milk, one-half teaspoon soda, two cups oatmeal, two and one-half cups flour, one cup seeded raisins. MARSHMALLOW CREAM. One pint of cream, one-half cup sugar, one-quarter pound or marshmallows, English walnuts, two tablespoons of gela- tine. Dissolve gelatine in one-half cup of hot water and pour over the marshmallows, which will also dissolve. Whip the cream and add it to the sugar, nuts and other mixture. Set aside to cool. BREAD AND ROLLS To mould mankind at will and shape their acts, First dine them well and they will become as wax. INGREDIENTS FOR ONE LOAF OF BREAD. One cup lukewarm milk or water, one-eighth cake com- 27 A SUGGESTION FOR BREAKFAST pressed yeast dissolved in one-quarter cup of lukewarm wa- ter, one-half teaspoonful sugar, same of salt, one teaspoon- ful of lard, and three to three and one-half cups of flour; the less flour used, the better. Beat the sponge well; let stand until light, then mix in a loaf. Use only enough of the flour to make a batter (for the sponge) thick as for grid- dle cakes. The two important ingredients in wheat flour are starch and gluten. Starch produces heat, gluten muscle. The popular process flour we now hear so much of, is more nu- tritious than that formely used because of the large amount of gluten it contains. Yeast serves to change part of the starch in the flour to sugar, but there is no such change when soda is used for raising bread or biscuits. BUTTER ROLLS. In measuring sugar and salt after a recipe, the spoon should be level full for the latter and rounding full for the former. One quart flour, one-half pint of warm milk, one table- spoonful of lard, one of sugar, one and a half cakes quick yeast dissolved in half a cup of warm milk. Add flour to make a thick batter, and beat until light; (can't beat too much) ; then mix the lard, sugar and the half pint of warm milk and flour with the yeast, and beat it and beat it, and beat it and set it to rise : when light, add salt ; mix stilz enough for biscuit, and let rise again; when light, roll and cut out small, put a small piece of butter on the top of each biscuit, double over or pinch together, let them rise again, and bake in a quick oven. Do not place them very near each other in the baking pans. Bake fifteen minutes. In kneading do it with the fingers, not the whole hand. BROWN BREAD. Two cups buttermilk, one cup sweet milk, one-half cup brown sugar, one cup corn meal, one cup white flour, three cups graham flour, one-half cup molasses, one teaspoon salt, one cup raisins floured, two teaspoons soda dissolved in hot water. Beat hard, cover and bake one and one-half hours. GINGER BREAD. Two-thirds cup white sugar, one-half cup maple syrup, one-half cup butter, one-half cup sweet milk, two cups flour, one teaspoon cinnamon, one teaspoon ginger, one teaspoon soda, two eggs. Bake in moderate oven. 28 BEN HUR COFFEE AND FRIED CAKES WHITE GEMS. Two eggs, two tablespoons melted butter, two table- spoons sugar, one cup sweet milk, two scant cups flour, one and one-half tablespoons baking powder, a little salt. Bake in gem tins. STEAMED BROWN BREAD. Two cups graham flour, one cup white flour, one cup molasses, one-half cup sour milk, one cup water, one egg, pinch of salt, one teaspoon soda, one cup dried currants. Steam two and one-half hours. FRITTERS. Two eggs beaten well, two cups of flour, one cup of milk, two teaspoons of baking powder, a pinch of salt. Drop in hot lard and cook until brown. MUFFINS. Two cups flour and two teaspoons baking powder, one- quarter cup lard, one-quarter cup sugar, one cup milk, yolks of two eggs. Lastly add whites of two eggs beaten stiff. FRENCH ROLLS. One pint sweet milk, scalded. Put into it while hot one- half cup of sugar and one tablespoon of butter. When the milk is cool add a little salt and one-half cup of yeast or one compressed yeast cake. Stir in flour to make a stiff sponge and when light mix as for bread. Let it rise until light, punch it down with the hand and let rise again. Repeat two or three times, then turn the dough on the moulding board and pound with the rolling pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted butter and fold over. Let the rolls rise on the tins, bake, and while warm brush over the surface with melted butter. Don't mix too stiff. "DUTCHMEN." One pint bread sponge, one-half cup sugar, two beaten eggs, heaping tablespoon lard. Mix soft, let rise, make into tiny biscuits, let rise again, bake in rather quick oven, serve hot. ROLLS. One pint sweet milk, one-half cup sugar, one half cup butter (or lard and butter mixed) ; stir together and let come to a boil ; when cool put in one soaked yeast cake and 29 FOR EARLY RISING stir well. Pour this into one quart of flour and let remain over night. In the morning mix as bread and when light poke down just once; let it rise a second time, then roll out quite thin; cut out with cooky cutter, spread with but- ter, double over half and let rise, then bake. NUT BREAD. Sift together four cups flour, four teaspoons baking powder, one teaspoon of salt, one cup of sugar, and add one cup of chopped hickory nut meats, not very fine. Stir, then add one cup of milk and one well beaten egg. Pour into two buttered bread pans and let stand twenty minutes. Bake one-half hour. ANNA'S WAFFLES (EXCELLENT). Three cups of flour, one and one-half cups of sweet milk, three eggs, one tablespoon melted butter, one and one-half tablespoons baking powder, salt; beat eggs separately. WAFFLES. One pint sour milk, two teaspoons soda, three eggs beat- en separately, three teaspoons melted butter, salt, and flour to make stiff batter. Very nice. SALT RISING BREAD. One pint boiling water poured upon two tablespoons new milk and a saltspoon of salt ; one of pepper and ginger. Let stand until just lukewarm ; then stir in flour enough to make thick batter ; put the dish in a kettle of warm water and stand until light, keeping it warm, then add three pints warm milk or water and flour enough to make thick batter, adding a teaspoon salt. Let rise again, mix into loaves and bake when light. SODA BISCUIT. To a quart of flour add a saltspoon of salt, three very heaping teaspoons of baking powder, a piece of lard the size of an egg; sift the baking powder and salt into the flour, then rub the lard thoroughly through the flour; mix to a soft dough with sweet milk, with as little kneading as possi- ble, roll and cut with a cooky cutter, and bake in quick oven. BUNS. Three cups sweet milk, one cup yeast, two cups sugar, one cup butter, one cup currants. At night mix two and one-half cups of milk, one cup sugar and the yeast with flour 30 USE BEN HUE BAKING POWDER enough to form a thick batter. In the morning beat the re- maining sugar and butter together and add to the batter. Add the remainder of the milk and mix moderately stiff with flour, adding the cup of currants. If it should seem best, add a pinch of soda to the milk before mixing stiff. When risen light, roll out to the thickness of half an inch and cut with a biscuit cutter. Let rise and bake. BROWN BREAD. Three teacups sour milk, one teacup molasses, one tea- cup corn meal, three teacups graham, one teaspoon soda, one scant tablespoon salt. Mix and pour into three well buttered molds and set in steamer over boiling water, cover closely and steam four hours, then remove to a moderate oven for fifteen or twenty minutes to dry top. WALNUT BREAD. Stir one cup chopped walnut meats into the sponge for two small loaves of bread. Mix hard and treat as you would ordinary bread dough. Bake in pound baking pow- der cans. When cold cut in thin slices, butter, and press two slices together. STEAMED BROWN BREAD. Three cups of graham flour, stir in the flour one heap- ing teaspoon of soda, a little salt, two-thirds cup of molass- es, one cup sour milk, two-thirds cup of seeded raisins. Steam three hours, put in oven, bake fifteen minutes. Serve hot. CURRANT ROLLS. Dissolve one yeast cake in a pint of scalded and cooled milk ; add flour for a "sponge". When light add three eggs, one-half cupful each of sugar and melted butter, a teaspoon of salt, and flour to knead. When light, roll into a thin sheet, brush with butter, dust with cinnamon and sugar, and sprinkle with currants. Roll, cut into rounds. Bake about half an hour. CORN CAKES. One cup flour, one cup corn meal, three teaspoons bak- ing powder, one-half cup butter,one-half cup sugar, salt to taste. Add last one egg beaten light and added to one cup sweet milk. POTATO ROLLS. Two cups mashed potatoes, one cup of home-made yeast, 31 SUCH AROMA AND DELICIOUS FLAVOR three eggs, one cup of sugar. When raised light add one cup of lard or butter, and flour to make a soft dough, and when quite light , mould into small rolls -and let rise again before baking. If wanted for six o'clock p. m., set about nine a. in. CORN MUFFINS. One pint meal, one tablespoon lard, one heaping tea- spoon baking powder, one-half pint of milk, two eggs, one- half teaspoon of salt. Beat the eggs separately until very light. Then add to the yolks the meal, baking powder and salt sifted together, then the lard melted, then the milk, and when just ready to pour into the hot buttered pans add the whites of eggs beaten to a stiff froth. DABS. Two cups whole wheat flour, three tablespoons of but- ter or lard, one tablespoon of baking powder, two table- spoons sugar, one teaspoon salt, milk enough to make a stiff batter that will drop from a spoon, about one cup. Drop in dabs on a well greased dripping pan and bake. BREAKFAST BUNS. One pint warm water, one-half cup lard, one cup light bread sponge, one teaspoonful salt. Mix stiff at noon and let dough rise till night. Make into biscuits, making them flat like a baker's buns, place at least two inches apart in bake pans, let rise till morning and bake ten or fifteen min- utes. In warm weather mix about middle of the afternoon. STEAMED GRAHAM BREAD. One cup of sweet milk, one cup of sour milk, one-half cup of molasses, one-half cup of sugar, one cup seeded rais- ins, one teaspoon soda, salt and graham flour to make a stiff batter. Steam three hours. BROWN BREAD. Two cups of sour milk, two-thirds cup of molasses, one and one-half level teaspoons of soda dissolved in hot water, one teaspoon salt, one large coffee cup each of flour, corn meal and graham flour. Beat well, making a stiff batter. Steam three hours, then bake fifteen minutes. If desired, add one-half cup of seeded raisins. PIES CHICKEN PIE CRUST. Two teaspoons baking powder in two cups flour, two 32 Teas and Coffees Our Specialty Home Phone 281 Whittier Grocery Co. J. N. WOODARD, Prop. 119 East Philadelphia Street Whittier, Cal. The Toggery THE SPECIALTY STORE FOR MEN'S, BOYS' AND CHILDREN'S CLOTHING, HATS AND FURNISHINGS N. Rosenbaum Post Office Block WHITTIER, CAL. Pure Ice Puritas Water Recommended to Those Who Eat and Drink Whittier Ice Co. Phone 119. Office 121 S. Greenleaf CHAS. H. BAIRD, Manager COOK WITH GAS Southern California Edison Co. 121 E. Philadelphia St. Phone 14 W. H. Kimball 109 East Philadelphia Street THE BEST RECIPE FOR A GOOD TEMPER IS TO GO TO E. H. White FOR YOUR FURNITURE AND CARPETS 125 S. Greenleaf A\e. Residence Phone: Home 130 Dr. O. J. Osborn VETERINARIAN Office and Hospital : 148 South Comstock Avenue Both Phones 160 Whittier, Cal. H. Auf der Heide All Work Guaranteed Storage, Supplies Home Phone 26 College Garage Cor. College and Greenleaf REPAIRING GASOLINE AND ELECTRIC CARS GENERAL MACHINE WORK Agent for Demot Auto IT'S BEN-HUR COFFEE tablespoons lard or butter, salt, one egg, one cup milk. Mix soft so as to spread on the -pie with a spoon. LEMON PIE. Grate the yellow rind of a lemon, add the juice, one cup sugar, one saltspoon of salt, two level tablespoons of flour; beat well and add one cup of milk, pour in pie tin lined with crust and bake. "When done beat the whites of the eggs to a sliflf froth and one-half cup sugar spread on the top. Re- turn to the oven and brown lightly. MINCE MEAT. Three bowls of beef boiled and chopped, five bowls of apples, one bowl of molasses, one of vinegar, two quarts of cider, one of suet or butter, two of raisins, five of sugar, two tablespoons each of cinnamon, nutmeg and cloves, one table- spoon each of salt and black pepper, three lemons ; grate in the outside and squeeze in the juice. Add all but the meat and spices, boil until the raisins are tender, and pour on to the meat and spices. This makes a large quantity, but it is vory nice and keeps well. APPLE OR PEACH MERINGUE PIE. Pare, slice and stew the fruit, sweeten and mash ; grate nutmeg on it, spread crust on plate and bake till done ; then spread on the plate and cover with thick meringue made by whipping to a froth the whites of three eggs for each pie, sweetening with three tablespoons of sugar. Beat until it will stand alone, and cover the pie three-quarters of an inch thick; set back in the oven till well "set" and eat cold. A little corn starch can be added if the egg is too thin. PUMPKIN PIE. One pint well stewed and drained pumpkin, one quart rich milk, scalded, one cup sugar or a little less, and two tablespoons of molasses, one tablespoon ginger, same of cin- namon, half saltspoon of salt, two eggs. Bake in quick oven in a pie plate lined with nice crust ; fill and bake at once. PUMPKIN PIE. To one quart of stewed pumpkin use three pints of milk or cream, three eggs, one nutmeg, tablespoon of butter, and half a cup (small) of powdered cracker to four pies. Sweet- en to taste. 33 SIMPLY DE-LICIOUS MOCK CHERRY PIE. One and one-half cups of cranberries, one cup raisins, one cup sugar, one tablespoon flour, one teaspoon vanilla, one-half cup water, one teaspoon butter (melted), chop cran- berries and raisins, then add flour, sugar, etc., and don't bake it too fast. ORANGE PUFF PIE. Cream together three-quarters of a cupful of sugar and three tablespoonfuls of butter and beat in the juice of an orange and half the rind grated ; add the yolks of three eggs and the whites of one, beaten ; line a deep pie plate with rich flaky crust, and fill with the mixture ; bake, and when done cover with an icing made by beating the whites of two eggs to a stiff froth and adding three tablespoonfuls of powder- ed sugar. Set in the oven and brown slightly. Serve cold. CHOCOLATE PIE Two cups milk, scant cup sugar, two tablespoonfuls of flour, pinch salt, level tablespoonful of pulverized chocolate, yolks of two eggs, whites for frosting. Put chocolate and sugar in cold milk before putting over the fire. Keep out a little of the cold milk to rub the flour smooth, also a little sugar for frosting. LEMON CUSTARD PIE. One cup of sugar, three eggs, one cup of milk, one table- spoonful of flour, two tablespoonfuls of powdered sugar, juice and rind of one lemon. This makes enough for one pie. SOUR CREAM PIE. Four eggs ; save whites of three eggs for top. Piece of butter size of small walnut, one cup sugar, one cup chopped raisins, one cup sour cream. Beat eggs well, add cream and beat again, then add sugar, butter and raisins ; beat this un- til raisins are thoroughly separated. Beat whites of three eggs and spread on top. LEMON PIE. One cup of sugar, two tablespoonfuls of flour, one egg, one cup of water, juice and rind of one large lemon, one soda cracker. MOCK LEMON PIE. One cup of sugar, one heaping tablespoonful of flour, the yolks o.? two eggs (save the whites for frosting), one 34 BEN HUR HIGH GRADE COFFEE teaspoon of lemon extract, two-thirds cup of boiling water, two-thirds cup of stewed pie plant; mix sugar, flour, egs and extract together, then pour on the water, then the pie plant. Bake with one crust. BEST PIE CRUST Two and one-half cups of flour, one cup of lard, one even teaspoon of salt, one even teaspoon of baking powder, one-half cup cold water PUDDINGS Live like yourself, was soon .my ladies' word. And lo, a pudding smoked upon the board. Pope SUET PUDDING. One cup molasses, one cup sweet milk, one cup suet chopped fine, on.e-half teaspoon soda, one cup raisins, one cup currants, two and one-half cups flour. Mix well; salt and spice to taste. Steam three hours. WALNUT LOAF. Mix thoroughly two cups soft bread crumbs from center of loaf, one cup chopped walnut meats, one level teaspoon salt, one-quarter teaspoon pepper and ginger. Melt one- third cup butter in one-half cup hot water, pour gradually into a beaten egg, then combine with dry ingredients. Shape into an oval loaf, put into a buttered pan, bake forty-five minutes in a moderate oven. Baste with hot water in which a little butter has been melted. Serve with brown sauce. Pare and core twelve apples ; slice them ; then stir into one quart of new milk; one quart of sifted corn meal; add a little salt, then the apples, four tablespoons chopped suet and one teacup molasses, adding one teaspoon soda dis- solved. Mix thoroughly, pour into buttered dish and bake for four hours. Serve hot with the following sauce: Sauce: One cup sugar, one-half cup butter, one egg beaten light, one lemon, juice and rind ; one-half cup boiling water; put in a tin basin and thicken. STEAMED PUDDING. Three-quarters cup butter, one-half cup molasses, one- half cup brown sugar, one cup sour milk, one teaspoon soda, three cups ifour. one coffee cup raisins, one-half cup currants. THE SECRET OF GOOD PUDDING one teaspoon cloves, two teaspoons cinnamon, one teaspoon salt. Steam about two and one-half hours. Sauce: Juice and grated rind of one lemon, one-half cup of butter, one tablespoon corn starch, one cup of sugar. Retta Perry. SUET PUDDING. One cup of molasses (sorghum), one cup of suet chop- ped fine and mixed with three cups of flour and pinch of salt, one cup of sweet milk, one teaspoon soda, one teaspoon cinnamon, nutmeg to taste; last add one-half pound raisins and other fruits if desired. Steam three hours and serve with sauce. SCALLOPED APPLES. One quart stale bread crumbs, one-quarter cup butter, one quart sliced apples, one quarter cup sugar, one-quarter teaspoon grated nutmeg, grated rind and juice of one-half lemon (lemon may be omitted). Grease pudding dish with butter ; place layer of bread crumbs in bottom ;cover with lumps of butter; add layer of sliced apples, add sugar, nut- meg and lemon. Then add another layer of bread crumbs, and continue in same way until dish is full, having bread crumbs on top. Bake forty minutes in moderate oven. Cov- er at first to prevent crumbs browning. Serve with sugar and cream. Very good served without cream with roast pork. CHARLOTTE RUSSE. One pint cream, three-quarters of a pint of milk, one- quarter of a pound of sugar, one-quarter of a box of gelatine, two eggs, one teaspoon of vanilla added to the cream; add to the sugar the yolks of the eggs beaten together, dissolve the gelatine in the warm milk, strain this into the sugar and yolks; beat the whites stiff; have the cream cold and whip light, add the cream to the eggs, sugar and gelatine; lastly add the whites of the eggs; pour into moulds lined with sponge cake, and set in the ice chest until wanted. CHARLOTTE RUSSE. One cup sugar, one cup flour, two eggs, one-third cup boiling water, one teaspoonful baking powder; flavor with lemon. Break the eggs into the sugar, beat thoroughly, add the flour and the baking powder, then the water and the lemon ; bake in a square loaf, split the cake an