[ft ! emper -, :i Y STOCKTON, CAL. STOCKTON DAILY RECORD PRINT. 1907. PREFACE IF the heart of man is reached through his stomach, as some observer has remarked, then the housewife who uses this Cook Book has the great advantage of con- tinuing indefinitely, at her pleasure, the heart's best devotion which her husband promised before he was her husband, and which he pledged at the altar should con- tinue long after the last surviving dollar was expended, to show how much more he valued her than money, during the journey of the honeymoon. With it the diffident maiden need not wait with enforced patience and anxious suspense, for the man of her choice to tell whether cupid has struck him with one of his shafts or not. All she needs to do is to wisely use the directions prescribed within and invite him to dine. Not only will the use of this book make revelations of the heart, but it will have a happy effect upon the brain, causing others to think pleasant thoughts and say nice things, especially if they are visitors; and as for servants, why, it will be just marvelous what wisdom they will have in culinary arts after studying this text-book of cookery; besides, they will be perfectly able to get along without any advice. If health is a great desideratum, as discerning folk agree, then this product of philosophy and experience in kitchen chemistry is in a fair way to be an article in the doctor's prescriptions. Hereafter, at least, the M. D. advice will run something like this: "Keep the feet warm, the head cool, the heart right, the brain steady and eat the food prepared according to the recipes published in the Cook Book of the Semper Fidelis Circle, mixing it thor- oughly by the use of those dental formations prepared for the purpose by nature or the D. D. S." In conclusion: This book is not to fill a long felt want, but to keep the want from being long felt. May your heart be glad, your brain sound, your health perfect and may the Great Provider's blessing be ever upon you and yours. May the following lines of you be true: "Some ha' meat but canna' eat, And some could eat that want it; But we ha' meat and we can eat So let the Lord be thanket." INDEX Bread 100-108 Beverages 173-174 Cakes 142-172 Candies 175-179 Eggs 50- 51 Fish 22- 34 Hints for the Housewife 185-186 Invalid Foods 180-181 Luncheon Dishes 91- 99 Light Desserts 131-141 Meats Gl- 70 Medical 182-184 Miscellaneous 187-190 Poultry 52- 60 Pickles and Preserves 71- 79 Puddings 118-130 Pastry 109-117 Soups 5-20 Salads 36- 49 Vegetables 80- 90 Use only "Sperry's Best Family Flour" SOUPS While soup is the one dish to which all the odds and ends of the table, except the sweets, may con- tribute, it may nevertheless be made from any of the same articles in their virgin state. Soup stock is easily made and kept. Beef fur- nishes a good foundation for the same. It should always be put on in cold water, using a quart of water to a pound of meat and bone. Cut the meat and crack the bone, and add about 1 tablespoon salt to a gallon of water. Never let soup boil rapidly. From 4 to 6 hours is the regulation time given by the best soup makers. As soon as scum arises, skim and continue skim- ming, so as to have stock clear. Scum will rise bet- ter if a dash of cold water is added just as the soup begins to boil. The less palatable bits of meat as the flank end of beefsteak and remnants of roasts may be boiled down and added to the stock. Old meat is better for soup than young meat. Soup should be boiled the day before it is used, strained while hot and placed in a clean dish to cool, so that the fat may be removed before using. EGG SOUP. Mrs. John Inglis. Brown squares of bread with butter in the frying pan or use toasted bread cut into 1/2 inch squares. Beat well 3 eggs; pour over them 1 quart scalding milk, stirring all the time; add the toast squares and a piece of butter; season to taste. Serve at once. CRAB SOUP. Mrs. A. H. Wright. Meat from 1 crab, 1 hard-boiled egg, 1 quart hot milk. Melt piece of butter; add i/2 tablespoon flour and stir smooth; add a little cold milk, then the quart of hot milk, salt, a dash of cayenne, the crab chopped fine and lastly the egg chopped fine. Serve as soon as hot. Enough for six persons. Rolled cracker may be substituted for the egg if desired. Ladies' Calling Cards at THE RECORD OFFICE. If it isn't "Sperry's Flour" it isn't the Best Flour. SOUPS. SOUP STOCK. (Fine.) Oakland Cooking School. Four Ibs meat, 2 Ibs bone, 1 onion, y 2 cup carrot, 1/2 cup turnip, 1 piece celery, 6 cloves, 10 pepper corns, 1 bay leaf, 1 sprig parsley, 2 teaspoons salt. Cut meat into small pieces, crack bones, and soak in 3 qts cold water 1 hour. Cook in same water 4 or 5 hours; then add vegetables finely chopped, and seasoning; cook 2 hours more; strain. Then to 1 quart of stock add the white and crushed shell of 1 egg, beating until it boils again; then strain. WHITE SAUCE FOB SOUP STOCK. Miss Gurnee. One quart milk, y 2 CU P butter, 1-3 cup flour, 1/2 teaspoon pepper (red, preferable), a little sugar and celery salt, and salt to taste. Prepare and use the flour in this as one would ordinarily for thick- ening putting butter and salt in last, SCOTCH BROTH. Grandma. Have ready any plain soup stock. Just before soup is needed for table, beat 1 egg lightly and stir into soup stock. As soon as the mixture boils it is done. Serve at once. BEAN SOUP. Mrs. M. H. Orr. One pint of white beans soaked, parboiled, mash- ed and strained. Add 3 pints milk, pepper, salt, a little butter, 3 hard-boiled eggs chopped fine, and small cubes of bread fried in salt pork fat. CLAM CHOWDER. Fry 4 thin slices of salt pork a rich brown. Cut into small pieces. Place the grease from pork in bottom of stew-pan with some of the pieces. Cover with a layer of thinly sliced potato ; add a layer of clams, then a layer of crackers wet in milk. Re- peat until all are used. Season each layer with pepper, salt, bits of the pork and a little butter. Turn in all the liquo^ from the clams and add a small quantity or water. Cover tightly and cook slowly until potatoes are tender. Just before serv- ing add 1 pint of milk or cream. For Servants, Use THE RECORD'S Help Wanted Page. for the whole family You can buy for the whole family at Stockton's Greatest Store. A modern convenience in keeping" with the policy of this store. The life of a retail store depends on its quality and character Hale's have stood the test. Telephone Main 1346 Res. Phone Main 2106. Notary in Office Parkinson & Van Vranken ATTO R N EYS-AT-LAW Rooms 6, 8 and 10 No. 13 S. Hunter Street STOCK1ON, CAL. NEW ENGLAND BAKERY W. L. WEMMER, Proprietor BREAD, PIES AND CAKES FRESH EVERY DAY 348 N. California Street Stockton, Gal. Telephone 881 Main. If it isn't "Sperry's Flour" it isn't the Best Flour. SOUPS. ASPARAGUS SOUP. Boil 1 quart of asparagus, cut in inch lengths, in 1 quart of water until tender, rub through a colander and return to the water in which it was boiled. Heat 1 pint milk ; stir into it 1 tablespoon- ful butter rubbed with 1 of flour, and cook a few moments. Season and pour into asparagus. Let it get boiling hot, and pour into tureen over toasted bread cut into dice. Serve at once. CREAM OF CORN SOUP. Mrs. Geo. W. Tatterson. Twelve ears of tender corn scraped. Boil the cobs 20 minutes in 1 quart of water; remove them and put in the corn; boil 15 minutes, then add 2 quarts of rich milk. Season with salt, pepper and butter and, if thickening is desired, use 2 table- spoons flour. Boil the whole for 10 minutes and turn into a tureen in which are the yolks of 3 well- beaten eggs. CORN SOUP. Oakland Cooking School. One can corn, !/4 cup butter, 1 pint water, !/4 cup flour, 1 quart milk, 1 tablespoon chopped onion, 2 teaspoons salt, ^ teaspoon white pepper (yolks of 2 eggs, but not necessary). Chop corn before using, and strain soup before serving. VEGETABLE SOUP. Prepare a stock from 3 pounds of meat and bone and 3 quarts of water, according to directions in "Soups." Add a carrot, a turnip, an onion, a to- mato, a small potato, some celery and parsley, chop- ped fine. Some add also a little rice or barley. Boil 1/2 hour, and serva If desired real thick, use browned flour. A cup of rich milk or cream poured into tureen just before serving, is favored by some. If one does not care to eat the vegetables, the soup may be run through a sieve when the vegetables are done, and then put on fire again for a moment to heat. THE DAILY RECORD Is a Staunch "Woman's Paper." Established 1878 Incorporated 1902 SIVE$ EXPRESS co. Trasfer and Storage of Baggage, Freight, Pianos and Household Goods; Trunks 25 Cents To and From All Trains Stockton Office 47 South Sutter Street, Cor. of Market St. Telephone Main 2331. RAYMOND J. WHEELER FANCY GROCERIES STAPLE Cor. Center and Lafayette. Telephone Main 86, STOCKTON, CAL. Phone Main 908 DR. GEO E. MINAHEN DENTIST San Joaquin Valley Bank Building, Hours: 9 to 12, 1 to 5 11 North Hunter Street Sundays by Appointment STOCKTON, CAL. ADAMS DAIRY PURE MILK AND CREAM J. L. BEECHER, PROP. Tel. 2755 Main, Waterloo Road STOCKTON If it isn't "Sperry's Flour" it isn't the Best Flour. 10 SOUPS. CLEAR BROTH. Miss Gurnee. Heat 1 tablespoon butter in a deep saucepan that can be covered ; sliver finely a moderately sized onion and drop into the butter; stir until thor- oughly browned ; then mix in from iy 2 to 2 pounds finely chopped lean raw beef off the round. Add 1 quart cold water and stir well. Cover saucepan tightly and place where it will heat slowly. As soon as the water boils, set where it can simmer steadily and let it cook 3 hours ; then strain and return soup to the kettle; add white and shell of 1 egg well beaten with y 2 cup cold water. Boil 5 minutes then strain through flannel bag that has just been wrung from cold water. This may be made the day before needed and heated to boiling point just before serv- ing. Do not forget salt. TOMATO SOUP. Mrs. E. B. Wright. One can tomatoes, 1 onion, 3 pints water, boiled 1 tablespoon butter, y 2 teaspoon salt, 1 teaspoon sugar, 1 pint of water or 1 quart of soup stock, and a little red pepper. Let tomato and water (or stock) come to a boil; rub flour, butter and a little of the tomato together, and stir into the boiling mixture. Strain through a sieve fine enough to retain the seeds. Butter slices of stale bread; cut into small squares; place in a tin pan butter side up, and brown in a quick oven. Serve with soup. TOMATO SOUP. Mrs. Geo. Conflict. One can tomatoes, 1 onion, 3 pints water, boiled % of an hour; strain and add 4 ounces butter, 2 ounces flour, 2 tablespoons sugar, 1 tablespoon salt, pinch of cayenne pepper. Rub the butter and flour together and add y 2 pint sweet milk. TOMATO SOUP. Oakland Cooking School. One can tomatoes, 1 teaspoon soda, y 2 cup but- ter, 1-3 cup flour, 3y 2 teaspoons salt, y 2 teaspoon pepper, little sugar and celery salt, and 1 quart milk. Cook tomatoes about y 2 hour and then add THE DAILY RECORD'S Circulation IS the Largest. A. A. TAYLOR ELECTRIC /. PLANING /. MILL General Mill Work Wood Turning Door and Window Screens Tanks Made to Order TELEPHONE 800 MAIN 148 E. Church Street Stockton, Cal. ALL WORK PROMPTLY ATTENDED TO STOCKTON GROCERY CO. DEALER IN Staple and Fancy Groceries Physicians' Building, No. 344 E. Market St., Stockton, Cal. TELEPHONE 1561 LAUXENOL CATTS Importers and Dealers in Furniture and Carpets Office and Salesrooms: S. E. Cor. Weber Ave and San Joaquin Sts. A FINE LINE OF TOILET ARTICLES PERFUMES, STATIONERY, ETC. PRESCRIPTIONS A SPECIALTY. THE PUBLIC DRUG CO. PHYSICIANS' BUILDING, 338 E. MARKET ST. STOCKTON, CAL. G. H. DIETZ. E. L. WRIGHT. Goods Delivered Free. Phone Main 1377 Th Tmf if lrue rthest ' Use onl y "Sperry's Best Family Flour" 12 SOUPS. the soda. Make a white sauce of the rest of the ingredients (see "White Sauce for Soup Stock"), and pour the tomatoes slowly into the same, adding seasoning last. Strain before serving. MOCK BISQUE SOUP. One-half can tomatoes, 1 quart milk, butter size of an egg, 1 teaspoon cornstarch, a little salt and white pepper. Stew tomatoes till soft enough to strain; let milk come to a boil, adding cornstarch dissolved in a little cold milk, and let it boil very slowly (best in double boiler), about 8 or 10 min- utes ; add salt and pepper, tomatoes with some soda added to keep from curdling, and lastly, the butter. Serve with crackers. CELERY SOUP. Wash and scrape a head of celery well, cut into small pieces, put into 1 pint or more of boiling water and cook until very soft; chop a small piece of onion, boil in 1 quart milk, 10 minutes and add all to the celery; rub through sieve, boil again; thicken with a little flour and season with butter, salt and white pepper. CELERY SOUP. Cut nice stalks celery fine and boil in water sea- soned with salt, nutmeg and sugar to taste, till ten- der; rub through sieve; add !/2 pint strong stock, simmer y 2 hour; then add 1 pint cream, bring to boiling point and serve. CHICKEN SOUP. When the broth is prepared, season with white pepper and more salt, if needed. When ready to serve, pour very gradually into a tureeu in which are placed two or three well beaten eggs, stirring all the time. CHICKEN SOUP. Cut the meat into small pieces and break the bones. Put on plenty of cold water, salt and let slowly come to a boil. Boil very slowly for about 4 THE DAILY RECORD Is a Staunch "Woman's Paper." s= D. B. MORRILL 111 East Main Street Ice Cream, Water Ices and Warranted Pure and Best Frozen Fruits OUR MOTTO FAMILY TRADE A SPECIALTY A well pleased customer is our best advertisement PHONE 2417 Ask Your Grocer for the Hedges-Buck Company's Brands Teas, Coffees and Spices THEY ARE THE BEST TRY THE NEW GROCERS DRURY & BARTHOLOMEW Fine Teas and Coffees A Specialty PHONE MAIN 314 802 E. Weber Ave., Cor. Grant MORRIS BROS. THE LEADING STATIONERS THE BEST PLACE TO BUY A FOUNTAIN PEN STOCKTON MODESTO 20 North El Dorado St. No. 920 I Street Phone Main 444 Phone 51 Black Know the Luxury TT^p nnlv "Knprrv's RpD1 ^ ^P^- 11 ^ H 111 J- 14 SOUPS. hours. Strain and set aside to cool; then skim. Cook about 3 tablespoons rice and a tablespoon minced parsley in a little water; when partly cooked add to the hot stock, season with white pepper, more salt if needed, and a little celery salt and cook until done. An old chicken is always best for soup. The neck, the feet skinned and cracked, and giblets should always be added. OYSTER SOUP. Place the oyster liquor on stove, adding a little water. At same time put on in another dish twice the amount of milk. Let both come to a boil. Place the oysters into the liquor and let boil up once; re- move, and add the scalding milk. Season with cream, butter, a little celery salt, if liked, white pepper and salt. Serve with crisp crackers. Some place a small amount of finely-rolled cracker crumbs in the plates and then pour on the soup. NOODLE SOUP. To 1 egg add as much sifted flour as it will ab- sorb with a little salt and 2 teaspoons of cold water; work in the flour with the fingers 10 or 15 minutes, mixing it as stiff as possible. Roll to a very thin sheet; dust lightly with flour, roll like jelly roll and leave a few minutes; then slice from the ends with a sharp knife, shake out the strips loosely, let dry an hour or two and then drop into hot beef or any other kind of soup and cook about 15 or 20 minutes. POTATO SOUP. Three potatoes, 2 cups milk, y 2 cup cream or milk, yolks of 2 eggs, 1 teaspoon salt, a dash of pep- per and celery salt. Cook potatoes untl very soft; drain and mash ; add beaten yolks, milk and season- ing. Cook in double boiler till it thickens, stirring all the time. Serve immediately. The eggs may be omitted by using 2y 2 tablespoons flour and 2y 2 tablespoons butter instead. This Cook Book Was Printed by THE RECORD. WILKES 6c PEARSON GROCERS You would have better luck with these receipts if you use our w. ca p. BAKING POWDER PURE, SURE AND CHEAP HEADQUARTERS FOR FINE TEAS AND COFFEES 17 and 19 North El Dorado St. Phone 1139 THE RUHL-GOODELL CO. Hardware, Plumbing and Kitchen Utensils 315-317-319 East Weber Avenue, Stockton, Cal. A. MOBATH F. W. GEBLACH Serlach <5c JTforath ffioots, Aoe$j jCeather and 409-411 East Main Street. Telephone Main 2391. STOCKTON, CAL. We sell every Restaurant their Crockery, Glassware, Cutlery and Household Goods. Why Not You? 2/ost~*Dohrmann Co. China Jffall The Largest Store in Stockton ifa "Sperry's Best Family Flour." Pure, Sweet, Clear. 16 SOUPS. PUREE OF POTATOES. Mrs. W. H. Woodbridge. Boil and mash in 2 quarts of water, 4 large pota- toes, 1 small onion, 2 stalks celery and sprig of parsley. When done pass through a sieve. Return to fire, season with salt, pepper and 2 tablespoons butter rubbed into 1 dessert spoon of flour. Boil all together once and turn into tureen over 1 cup of whipped cream. CREAM OF POTATO SOUP. Mrs. Geo. Tatterson. Boil 1/2 dozen medium-sized potatoes; mash thor- oughly; mix with a quart of stock and season with salt and pepper. Boil for 5 minutes; remove scum and then add tumblerful of rich milk and serve as soon as soup has again come to a boil. Must be perfectly smooth. POTATO SOUP. Pare and cut potatoes into cubes; boil until ten- der; add a quart of milk and some salt. Mix 1 egg with as much flour as it will absorb; beat until it becomes like crumbs, then add to the soup. Just before serving put in some butter or cream. BEEF SOUP WITH OKRA. Mrs. A. H. Wright. Cut a round steak into small pieces and fry very brown in 3 tablespoons butter to which 1 sliced onion has been added. Place in a soup kettle with 4 quarts of cold water and boil slowly for 1 hour, adding salt, pepper and 1 pint of sliced okra. Sim- mer 3!/2 hours. BEEF TEA. Take beef and cut into small pieces about 1 inch square. Add salt and let stand about y 2 hour; then add 1 pint of cold water to 1 pound of meat, and let stand about 4 hours. This draws out all the juice. Put on back of stove and let it heat very slowly. Simmer about % hour. Strain and serve. In serving one may add an egg well beaten to a cup of the tea, stirring it in gradually so as not to curdle, and then add a little nutmeg. THE. RECORD Is the Paper for Your Children. B= A Good Recipe Requires Good Utensils. Buy Them at JAMES T. MILLS FIRST-CLASS STOVES AND RANGES, TINWARE, ENAM- ELED WARE, ETC. ETC. 32 East Main Street Phone Main 2367 STOCKTON. CHAS. MOREING O. D. CARSON CARSON & MOREING Dealers in GROCERIES 3EEPROVISIONS Telephone Main 72. N. W. Cor. San Joaquin and Channel Sts., Stockton, Cal. V SUflOLi STABLiES 224 E. Market St. W. S. KELLY, Proprietor Lih/ei*y, peed and Boarding Gentle Horses for Ladies Driving. Special Attention Given to Transient and Boarding. Phone 3151 Main Merchants (Like the World) are getting better. Aint you glad we do not do as Moses did in 31st Numbers. HORNBEAK'S Use onl y "Sperrys Best Family." 18 SOUPS. CREAM OF CARROT SOUP. Grate 3 good-sized carrots, cover with a pint of water. Add a slice of onion and a bay leaf, cover and simmer gently for 30 minutes. Remove the onion and bay leaf and add a quart of milk. Moisten a tablespoon of cornstarch in a little cold milk; add to the soup and stir until thick. Add a rounding teaspoon of salt, a saltspoon of white pepper and just at serving time stir into the mix- ture 2 tablespoons of butter. Serve this soup just as soon as it is made. PEA SOUP. Miss Gurnee. One and one-third cups strained peas; 4 table- spoons flour; 2 tablespoons butter; 2 cups milk. Salt, pepper and celery salt to taste. SPLIT PEA SOUP. Oakland Cooking School. One cup split peas, 3y 2 quarts water, 2 table- spoons chopped onion, y s teaspoon pepper, 3 table- spoons butter, 3 tablespoons flour, iy 2 teaspoons salt, 1 pint milk. Wash peas and soak over night in 1 quart cold water drain and rinse thoroughly ; add 2 cups cold water and the onion, and cook slowly until soft ; then rub through strainer. Make white sauce of the milk, butter, flour, salt and pep- per. ( See White Sauce under Soup Stock. ) Add this liquid to it and cook till a proper consistency. Cooking a ham bone or a piece of ham with soup improves flavor of it. LETTUCE PUREE. Oakland Cooking School. One pint milk, 2 heads lettuce, salt, pepper to taste, 3 tablespoons butter. Wash lettuce and cook util soft in just enough water to keep from burn- ing say about 20 minutes chop fine, and press through sieve. Then make w T hite sauce of remain- der of ingredients (See White Sauce for Soup Stock), add lettuce and about % teaspoon celery salt and serve. Everyone Is Beading THE RECORD Why? m AGENCY TELEPHONE MAIN 99 The Union Ice Company Standard Portland Cement Carnegie Fire Brick, Fire Clay and Brick Dust Yolland & Company INCORPORATED Wood, Coal Coke and Lime WHOLESALE RETAIL Cor. El Dorado and Channel Sts. DOBS THIS INTEREST YOU? The Acme Dairy Co. Produces all its milk and cream. The only dairy in Stockton delivering milk in bottles. We give especial attention to the production of milk for Infants and Invalids. Your patronage solicited. We invite you to inspect our dairy. Ring up Suburban 271. P. Centemeri & Co.'s Kid Gloves ARE THE BEST McCALL'S PATTERNS ARE RELIABLE Price 10 and 15 Cents SMITH & LANG, Agents DRY GOODS AND HOUSE FURNISHINGS 124, 126, 128 E. Main Street. Telephone 1425 F, W. DIETRICH PHONE MAIN 209 J, L. TAYLOR Stockton Coffee Co. TAYLOR & DIETRICH, Proprietors Teas, Coffees, Spices, Etc., Etc. 340 E. MARKET STREET Alliance Building STOCKTON, CAL. 88 Know the Luxury T T C;P rmlv "Snprrv'<5 of the Best Fiour. se om J perry s SOUPS. MACARONI SOUP. Into a quart of boiling water put a good handful of macaroni broken into inch pieces; let boil one hour slowly; then add 2 cups of strained tomatoes (cooked), and just before serving add y 2 cup of cream. Musical, Literary Programs Printed by THE RECORD. ffi= IflCKINBOTHAM BROTHERS Importers of Wagon and Carriage Material and Hardwood Lumber Wheels,^ Axles, Springs," ,; Bolts, Steel Tire, Buggy Bodies, ^ Tops, -'Cushions, f pint milk and 1 gill cream. Boil fish 20 minutes; remove skin and bones and break in rough pieces. Melt butter, add flour; heat milk and when it boils, add butter, THE DAILY RECORD Is a Staunch "Woman's Paper." :THE: Holt Manufacturing Company ( INCORPORATED ) Telephone, Private Exchange 1. Both Western Union and Pacific Postal Telegraph Wires in Our Office DEALERS IN Carriage and Wagon Material Iron, Steel and Coal Link Belting and Wrought Chain Leather Belting Hardwood Lumber Blacksmith's Supplies Jackson Feeder Chain MANUFACTURERS OF Holt Bros. Combined Harvester Holt Bros. Traction Engines Original Stockton Wheels Sarven Patent and Plain Wood Hubs Bodies and Gears Harvester and Header Drapers Stockton Improved Scrapers STOCKTON : : CALIFORNIA a Be e st L F?o U u r r y Use only "Spciry's Best Family." m 30 FISH. flour, cream and a little pepper. Place the fish in this sauce and boil 2 minutes; then put in a dish, sprinkle cheese over it and brown quickly. FRIED SALT MACKEREL. Select as many as required; wash well and soak all day in cold water, changing the water every few hours. In the morning drain off the water, wipe them dry, roll in flour, and fry them in butter. Serve with melted butter, poured over them, and garnished with parsley. FREED SMELTS. Clean the fish, leaving the heads on. Wash, and dry them; salt and pepper to taste and roll in flour. Fry a piece of fat salt pork in the fryingpan; take it out; add to the fat thus left, a piece of butter; when hot, lay in the fish and fry a delicate brown. Lay them on a hot platter, garnish and send to table at once. LOBSTER A LA NEWBERG. Mrs. Truscott. Place in a deep saucepan 2 pounds boiled lobster, cut in medium sized pieces, y 2 pint grape juice, a good sized piece of butter, and season with salt, nutmeg and a dust of red pepper. Cover closely and cook for 6 or 7 minutes. Beat together, in a bowl, 1 pint of sweet cream and the yolks of 2 eggs. Add this to the lobster and serve very hot. FISH A LA DELMONICO. Mrs. Chas. Grunsky. Three cups cooked white fish, 4 tablespoons of butter, 4 tablespoons flour, y 2 teaspoon salt, pepper and lemon juice, sprig of parsley, slice of onion, 2 cups milk, yolks of 2 eggs, 1 cup of buttered cracker or bread crumbs. Scald the milk with the onion and parsley added. Melt the butter ; add flour, pep- per and salt. Strain the milk and add gradually. Let boil until smooth, stirring continually. Beat yolks of eggs, and add. Place layer of fish in a buttered dish or into individual moulds; sprinkle This Cook Book Was Printed by THE RECORD. ICE CREAM WATER ICES SODA HIGH-GRADE CANDIES 434 E. Main Street, Stockton, Cal. Telephone 2181 BURNHAM & CO. Proprietors of NAUMKEAG BAKERY FINE BREAD, PIES AND CAKES PARTIES SUPPLIED. Boston Baked Beans and Brown Bread Every Saturday Afternoon. Corner Miner Avenue and Sutter Street., Stockton, Cal. 109 South San Joaquin Street Ten Cents a Copy Why Pay More? J. 0. Yardlcy's Music Store PIANO TUNING A SPECIALTY TELEPHONE MAIN 935 THE GEO. S. BLAKE, PROP. LIVERY, FEED AND SALE STABLE 540 E. WEBER AVENUE "Sperry's Best Family Flour." Pure, Sweet, Clear. " ' 32 FISH. with a few drops of lemon juice; cover with sauce; then put in another layer of fish, another of sauce; and so on, finishing with sauce. Sprinkle top. with buttered crumbs and bake y 2 hour in moderate oven. HALIBUT SAVOY. Mrs. T. N. Sundy. Make a sauce of 1 teaspoon each of butter and flour and 1 cup hot milk in which dissolve a small pinch of soda. Cook until smooth; add y 2 cup strained tomato juice, y 2 teaspoon onion juice, salt- spoon of salt, a dust of cayenne. Stir in last iy 2 cups flaked, cooked fish. Toss and stir until fish is heated through. Serve on crisp buttered toast. BAKED MACKEREL. After the fish has been freshened, place in a kettle of boiling watei* ; let it boil 15 or 20 minutes, then remove with a skimmer. Remove the head and skin ; lay it in a baking tin and sprinkle with pepper, then pour over it a cup of sweet cream; set it in the oven and bake ten minutes; then serve. CREOLE CRAB. Mrs. E. F. Henderson. The meat of 1 good sized crab picked in small pieces ; put in kettle 1 large tableshpoon of half lard and half butter; add to this a clove of garlc (or small piece of onion, if preferred) and cook until slightly brown. Pour into this I quart of tomato; season well with salt and red pepper, and cook for 20 minutes ; add the crab ; allow it to get thoroughly heated and serve immediately, with the top gar- nished with small pieces of green pepper. FRIED OYSTERS. Dip in beaten egg, then in rolled cracker, season with salt and pepper; fry 1 minute in deep fat, or in a little hot butter, browning them nicely on both sides. Serve with small slices of lemon and garnish with parsley. THE RECORD Is the Paper for Your Children. Abe Lincoln would say: We have endless varieties of BLANKETS part of the time We have slightly damaged Blankets most of the time We sell them all cheaper than you can buy them elsewhere all of the time RETAIL DEPARTMENT STOCKTON WOOLEN MILL CO. Telephone 2069. PHONE MAIN 647 W. E. KENT, MANAGER Peerless Cash Store AMADOR MILLING CO., IONE PROPRIETORS Groceries, Provisions, Flour, Grain and Feed PEERLESS FLOUR A SPECIALTY 312 E. MARKET STREET STOCKTON, CAL. E. CORMENY DEALER IN Groceries and Provisions FRUITS, NUTS AND CANDIES COLD DRINKS IN SEASON Cor. Main and Stanislaus Streets, Stockton, Cal. PHONE 1720 MAIN only "Sperry's Best Family." 5 34 FISH. E8CALLOPED OYSTERS. Put a layer of cracker crumbs in a buttered dish, then a layer of oysters, butter size of egg, y 2 pint milk, 2 eggs; stir the eggs into milk, and pour the liquor on last of all. Bake about 20 minutes. CREAMED OYSTERS. Scald 2 dozen oysters and drain. To the liquor, add 1 pint cream; thicken with 2 tablespoons flour, creamed with 2 tablespoons butter. Season with pepper and salt. Lastly, add oysters. MOCK OYSTERS. Mrs. Geo. Condict. One can corn, y 2 cup milk, 1 teaspoon salt, 2 eggs and enough flour to make a stiff batter ; drop by the spoonful into a well-buttered fryingpan. Everyone Is Reading THE RECORD Why? Eg! LOUIS J. WAGNER Slaughter Houses J. K. WAGNER Waterloo Road Phone Main 5 WAGNER MEAT CO. AVENUE MEAT MARKET WHOLESALE AND RETAIL BUTCHERS AND STOCK MEN Cor. Weber Avenue and American St., STOCKTON, CAL. Phone Main 146 San Joaquin Valley Building and Loan Association Stock Issued at Any Time to Borrowers or Non-Borrowers Monthly Dues at $1 per Share NOBLE & REID 11 SOUTH HUNTER STREET STOCKTON, CAL. O. H. CLOSE The Leading BOOH AND STATIONERY DEALER of Stockton. 123 East Main Street, STOCKTON, CAL. Telephone 915 JOHN ROGERS BENJ. C. WALLACE ROGERS & WALLACE FUNERAL DIRECTORS Embalming a Specialty. First-class Service. We Guarantee the Best Service for the Money in Stockton. The only White Funeral Car in the City. Lady Assistant. 118-122 North California Street, STOCKTON, CAL. Telephone 2591 Use onl J "Sperry's Best Family." 38 SALADS. SALADS HINTS ON SALADS. The excellence of salads depends on the perfect freshness of the materials used. All vegetables should be fresh, crisp and cold. Wash celery and lettuce well, shake dry and place in ice-chest until needed. All salads, except potato, should be served as soon as mixed to prevent their becoming watery. It is better to use a sharp knife to cut all ingredi- ents, instead of chopping them. A delicate flavoj: of garlic may.be imparted to salads by rubbing a clove of it on the bowl in which it is to be served, or in the dish in which the dressing is to be mixed. In making mayonnaise dressing, the dish used and all the ingredients should be thoroughly chilled before beginning. In making cooked dressing, great care must be taken to prevent curdling or lumping. Always set the vessel in a pan of hot water to cook; stir constantly till it thickens and remove immediately from fire. A POET'S SALAD. To make this condiment your poet begs The powdered yellow of two boiled eggs; Two boiled potatoes passed through the kitchen sieve, Smoothness and softness to the salad give; Let onion atoms lurk within the bowl And, half suspected, animate the whole; Of mordant mustard add a single spoon Distrust the condiment that bites so soon; But, deem it not, thou man of herbs, a fault, To add a double quantity of salt; Four times the spoon with oil from Lucca crown, And twice with vinegar procured from town; And lastly, o'er the flavored compound toss A magic soup'con of anchovy sauce. Oh, green and glorious! Oh, herbaceous treat! 'Twould tempt the dying anchorite to eat. Musical, Literary Programs Printed by THE RECORD. J; STOP ! STOP ! ! STOP ! ! ! PPPPPPPPPPPPPPPPPPPPPPPPPP Q. TJ TJ TJ TJ TJ o TJ TJ TJ TJ TJ Stop cooking nice things? No. Stop your Hair from falling, the scalp from itching and Dandruff from forming. 50 Cents "CRINOLA" Crinola is the Best Scalp and Hair preparation on the market. Q. Q. Q. i ft, Q. 0. 0. QL Q. {L Q. ft, Q. Q. PL Q. Q. - Telephone Main 192 0. Bottle ( TOOTHACHE CREME stops the }? ] Toothache instantly. Price 25c. "\ CORN CURE cures the Corn I while you sleep. Price 15c. No cooking required in the above preparations. PATTERSON'S PHARMACY 441 East Main Street TJ 0. T ddddddddddddddddddddddddddd SAMSON IRON WORKS Manufacturers of Gas, Gasoline, Distillate and Crude Oil Engines, Centrifugal Pumps Irrigating Plants put in. STOCKTON, CAL. w< Our Celebrated Wedgewood Cook Stoves to give you the very best results on all recipes. PAHL &t HARRY 33 S. Sutter Street. Phone 2321. If it isn't "gperry's Flour" it isn't the Best Flour. 38 SALADS. POTATO SALAD. Mrs. E. J. Matteson. Boil sufficient number of potatoes with skins on ; boil 2 or 3 eggs according to quantity desired ; chop very fine some crisp celery and onion, also part of the eggs, reserving some to garnish salad. Remove skins from potatoes and slice very thin; add chop- ped celery and onion, salt and pepper to taste, a little vinegar and plenty of sweet, rich cream. POTATO SALAD. Mrs. D. Watson, Benicia. Boil potatoes with jackets on, putting on in cold water. When cooked, pour off water and place in cold water until cold; then peel and slice. Chop one small onion very fine; put a layer of potato and sprinkling of onion, alternately. Dilute vine- gar and water (y 2 cup or little more) ; pour over potatoes and let stand over night; then drain and use salad dressing to taste. CABBAGE SALAD. Miss Florence Padgham. Shred nice crisp cabbage and pour over it, just before serving, the following dressing: Beat y 2 cup sweet thick cream with y 2 cup sugar, add a little salt and y 2 cup vinegar. CABBAGE SALAD. Mrs. G. W. Grupe. Chop cabbage and mix with it the following dressing: Three eggs, well beaten, 6 tablespoons cream, 1 tablespoon salt, pepper and 1 tablespoon mustard. Put 1 tablespoon butter in dish to heat and add the other ingredients mixed with y 2 cup of vinegar. Cook until thick and smooth, and use when cold. PLAIN TOMATO SALAD. Select large round tomatoes of uniform size, 1 for each person, scald and peel them. Score each one across the top with a knife, dividing into quar- ters half way through the tomato, so the parts will spread open. Place each on a bed of lettuce leaves and garnish with a spoonful of thick mayonnaise in the center. For Servants, Use THE RECORD'S Help Wanted Page. Dry. Goods, Millinery, Ladies' and Children's Ready-to- Wear Garments Southeast Corner Main and Hunter Streets, Stockton, Cal. AGENTS STANDARD PAPER PATTERNS YO SEMITE GROCERY 301-307 E. Weber Avenue. Telephone Main 183. STOCKTON, CAL. 1. HEALD'S BUSINESS COLLEGE, 1451 Franklin Street San Francisco, Cal. 2. HEALD'S SCHOOL OF MINES AND ENGINEERING, 299 Locust Avenue, San Francisco, Cal. 3. HEALD'S STOCKTON BUSINESS COLLEGE, Stockton, Cal. 4. HEALD'S STOCKTON SCHOOL OF ENGINEERING, Stockton, Cal. 5. HEALD-DIXON COLLEGE, Bacon Block, Oakland, Cal. 6. HEALD-CHESTNUTWOOD BUSINESS COLLEGE AND NORMAL SCHOOL, Fresno, Cal. 7. HEALD-CHESTNUTWOOD BUSINESS COLLEGE, Santa Cruz, Cal. CAPITALIZATION, $250,000.00 If it isn't "Sperry's Flour" it isn't the Best Flour. BE 40 SALADS. COLD SLAW. Tender cabbage leaves crisped in cold salted water, drained and chopped fine, adding more salt. Let stand % hour, then press out all the moisture by squeezing with the hands. Add a little sugar, red pepper, vinegar and some cream, either sweet or sour, mixing it well with the cabbage before adding the vinegar, which should be put in slowly while stirring. MACAROXI SALAD. Mrs. D. A. Mobley. Boil white macaroni until tender in salted water; when done, plunge it into cold water and drain thoroughly. Cut into half inch lengths and mix with it chopped celery and cold boiled eggs in equal proportions. Serve on lettuce leaves with mayon- naise. SHRIMP-TOMATO SALAD. Miss Padgham. Select nice firm tomatoes, scald and peel, cut off the top and remove the soft inside part to form a cup. Shred shrimps; mix them with mayonnaise and fill the tomato cups with them. Serve 1 tomato to each person on a bed of lettuce leaves with a large spoonful of mayonnaise on top of each. Chop- ped celery and shredded lettuce may be added to the shrimps. STUFFED TOMATO SALAD. Mrs. Keagle. Six large tomatoes, remove pulp and fill with the following stuffing: Four chopped cucumbers, a little chopped onion (and green pepper if liked), seasoned with pepper, salt, oil and vinegar. Serve with mayonnaise on crisp lettuce leaves. TOMATO ASPIC SALAD. Miss Maude Eaves. One quart of tomatoes, stewed and strained ; add I teaspoon each of salt and sugar, 1/2 teaspoon pap- rika, 1 slice of onion, a few bay leaves, a stalk of celery and let boil a minute ; add ^4 b x f gelatine soaked in 1/2 cup of water; stir until dissolved, add- ing the juice of 1 lemon; strain into small cups to THE DAILY RECORD Is a Staunch "Woman's Paper." Telephone Main 95 Stockton City Laundry (Incorporated) A. SELLMAN, President HERMAN C. MEYER, Manager 22 North Grant St. Ladies' and Gents' Fine Work is our Specialty. Suits Cleaned and Pressed. Have you ever noticed that there is always one good store in every city? A store where you can enter in perfect confidence and feel that you will be well treated and your wants promptly attended to D. S. Rosenbaum & Son Leading Clothiers Main and Sufter Stockton, Calif. =a If it isn't "Sperry's Flour" it isn't the Best Flour. 42 SALADS. mould. A few English walnut meats may be sliced and put in each cup if liked. Serve on lettuce leaves, garnished with mayonnaise. CUCUMBER SALAD. Peel and slice fresh cucumbers; salt well and set aside for % hour; drain, add red pepper, vinegar and some cream, added very carefully to prevent curdling. NUT SALAD. Mrs. G. W. Grupe. One cup chopped nuts, 2 cups cabbage, y 2 CU P cream, mixed with the following dressing: Four eggs, 2 teaspoons each of sugar and salt, 1 teaspoon each of celery seed and mustard, y 2 teaspoon pep- per and butter size of an egg. Mix thoroughly with 1 cup vinegar, cook till thick; cool and mix with cabbage and nuts. CELERY, APPLE AND NUT SALAD. Mrs. Wesley Minta. Cut crisp celery in thin crescent pieces; peel and core tart apples, divide into eighths and slice cross- wise into thin slices; crumble pecans or walnuts. Take equal parts of celery and apple, and y part nuts; mix with salad dressing. Serve on lettuce leaves, covering with mayonnaise and garnishing with thin rings or crescents of red apples and the celery tips. NORMANDY SALAD. Mrs. V. K. Chestnut, Wash- ington, D. C. Take equal parts of cooked green peas and pecan kernels, the latter cut in small pieces. Mix with mayonnaise and serve on lettuce leaves. CHICKEN SALAD. Mrs. M. H. Orr. Boil the chicken tender ; when cold chop the meat rather coarse; chop the celery. Take 1 quart of chicken, 1 pint of celery and 1 teaspoon salt. Mix all well together with sufficient dressing to moisten and serve on lettuce leaves with either mayonnaise or cooked dressing. THE DAILY RECORD'S Circulation IS the Largest. = Stockton Bakery QRAVEM BROS, Best Goods Best Service Phone Main 2325 Cor. Lindsay and Aurora Sts. H. J. KUECHLER MANUFACTURING JEWELER Main Corner California Street Artistic Engraving and Fine Watch Repairing- a Specialty. The Th1f ifTrue rthest ' Use onl J "Sperry's Best Family Flour" 44 SALADS. MOCK CHICKEN SALAD. Take a piece of nice firm veal; cook tender in small quantity of water, and allow to cool in the water in which it has been cooked; salt well while cooking. When cool, drain it and remove all gristle or fat; chop and substitute all or part for chicken and prepare with celery the same as chicken salad. SHRIMP SALAD. Mrs. C. E. Moorhead. Two cups finely chopped celery, 1 cup shredded lettuce, 14 cup chopped olives, 1 can shrimps broken in pieces, 2 tablespoons capers, whites of 2 hard- boiled eggs, chopped fine, 2 tablespoons mayon- naise. Mix thoroughly; garnish with lettuce and dressing. Crab may be substituted for shrimps. LOBSTER SALAD. Carefully free from all bits of shell 1 can of lob- ster; shred it; add 1-3 part shredded lettuce or cel- ery and mix with mayonnaise. Serve on lettuce leaves with spoonful of the dressing on top. The lettuce and celery may be left out, using the lobster alone, if preferred. CRAB SALAD. Mrs. L. F. Herrick. For six persons, take 1 crab, shred meat fine and add to it one-third quantity of crisp celery cut in small pieces (not chopped) ; mix with a little may- onnaise, and serve on crisp, light, lettuce leaves. Before serving add a teaspoonful of mayonnaise to each dish. COOKED SALAD DRESSING. Mrs. D. O. Castle. Yolks of 6 eggs, well beaten; add 5 even table- spoons mustard, 6 of sugar, 2 of salt, 8 tablespoons of oil or melted butter, a few drops at a time, 18 tablespoons milk, 17 tablespoons of vinegar. Boil to the consistency of soft custard ; remove from fire and let stand for 5 minutes; then add the whites of the eggs beaten to a stiff froth, and beat all well. This dressing will keep some time if sealed in a fruit jar and kept in a cool place. THE DAILY RECORD Is a Staunch "Woman's Paper." Columbia Dental Parlors EVERYTHING IN THE DENTAL LINE Main and Hunter Streets, Stockton, Cal. ARE TO BE HAD OF JACKSON & EARLE Cor. Sutter and Main Sts. STOCKTON, CAL. SUNOL .'. SHOEING .'. SHOP J. H. McLEOD, Proprietor (Formerly of Palo Alto) 35 S. San Joaquin St., Bet. Main and Market STOCKTON, CAL. THE OWL GROCERY GOOD GOODS RIGHT PRICES COURTEOUS TREATMENT 341-347 E. Weber Avenue Phone 821 ffi Know the Luxury TTcp nnlv "Srw^rrvV "Rat Fnmilv " of the Best Fiour. use om y fcperr^ s sesi i 1 amiiy. SALADS. OYSTER SALAD. Mrs. T. N. Sundy. One quart of oysters cooked in their own liquor until the edges curl; drain them, and add a table- spoon of oil, 1 of vinegar or lemon juice, salt and pepper ; place in the ice-chest. Just before serving, drain the oysters again and mix with them 1 pint of chopped or cut celery, and pour mayonnaise dressing over the whole. STUFFED EGG SALAD. Mrs. F. W. Wurster. Boil 9 eggs hard and put in cold water to prevent their turning dark; when cold, remove shell and cut in half lengthwise; remove the yolks and mash. Pit and chop fine about y 2 CU P f olives (ripe ones are preferable), bone 1 small can best sardines and, chop ; add all to the mashed yolks and moisten with mayonnaise dressing. Put this mixture back into the cavities of the whites; serve on lettuce leaves, garnished with mayonnaise. Chopped boiled ham may be substituted for sardines. Allow 3 half eggs to each person. EGG SALAD. (Plain.) Cold boiled eggs, either sliced or chopped, and placed on lettuce leaves. Cover with dressing. BEEF SALAD. Miss Lucile Moore, Grass Valley. Chop any cold meat very fine; to each y 2 pint add 1 tablespoon tomato catsup, y 2 teaspoon salt, 2 tablespoons olive oil; mix thoroughly, adding a little at a time; add 1 tablespoon vinegar. Peel and scoop out center of several nice tomatoes; fill with mixtures; cover top of each with finely chop- ped parsley or cress. Serve on lettuce leaves. DUCHESSE SALAD DRESSING. Miss Maude Eaves. Yolks of 2 eggs beaten with a pinch of salt, 2 teaspoons mustard mixed with 6 tablespoons milk ; add the yolks and then add 6 tablespoons vinegar. Boil and stir till smooth ; add 6 tablespoons oil and a dash of cayenne; cool and add the beaten whites of 2 eggs. This Cook Book Was Printed by THE RECCED. Furniture and Carpets "The Store That Saves You Money." 410, 412, 414 East Main Street Telephone 2182 STOCKTON, CAL. M. McCormick Company WHOLESALE AND RETAIL BUTCHERS Telephone 36. Main and Center Streets, STOCKTON. "Sperry's Best Family Flour." Pure, Sweet, Clear. 48 SALADS. COOKED SALAD DRESSING. One level tablespoon dry mustard, 1 of salt, 1 teaspoon sugar, 1 rounded teaspoon cornstarch, 2 shakes of cayenne. Mix these together; add slowly 4 tablespoons oil, 3 thoroughly beaten eggs, 1 cup vinegar, and 1 cup rich milk or cream. Cook in double boiler, stirring constantly until thick as cus- tard. Will keep a long time. COOKED SALAD DRESSING. Mrs. O. M. Rowland. Two tablespoons mustard, 1 teaspoon salt and 1 teaspoon sugar. Scald these with just enough water to mix; pour in slowly all the oil the mustard will absorb; add y 2 cup vinegar; beat thoroughly and add 2-3 cup cream or rich milk. Cook until it thick- ens. Cool and put in jar. MRS. COLLINS' SALAD DRESSING. One cup of vinegar put on stove; 2 eggs well- beaten, 3 teaspoons made mustard, 1 teaspoon salt, 1 pinch cayenne, 1 small half cup oil,* 1/2 teaspoon sugar. Beat all well together. On 1 tablespoon flour pour gradually 1 cup milk ; pour this into first mixture and let come to a boil, stirring constantly. SOUR CREAM DRESSING. Mrs. Wesley Minta. One cup sour cream, y 2 cup vinegar, 2 table- spoons sugar, 1 tablespoon mustard, 3 eggs, butter size of egg, salt and cayenne pepper to taste. Mix cream and beaten eggs; dissolve sugar, mustard, salt and pepper in vinegar; stir slowly into cream and eggs; put in double boiler, until thickened. When done, add butter, cook about 5 minutes more; then take from fire and bottle. Will keep for months. CREAM SALAD DRESSING. Mrs. C. W. Norton. One beaten egg, y 2 cup vinegar; beat this and add y 2 teaspoon salt, 14 teaspoon mustard, dash of pep- per, 1 tablespoon sugar. Cook in double boiler and stir constantly until smooth. When cold add y 2 cup of thick sweet cream. THE RECORD Is the Paper for Your Children. SALADS. 49 CREAM MAYONNAISE. Mrs. K. Dortmund. Mix 1 large tablespoon butter, 4 of vinegar, y 2 teaspoon salt, y 2 teaspoon of dry mustard, y 2 tea- spoon sugar and a little black pepper (or a dash of cayenne, if preferred). Mix thoroughly and place the dish in a pan of boiling water over the fire. Stir carefully until very hot, add 1 or 2 well- beaten eggs and stir until thick ; then add y 2 pint of cream and beat until smooth. MAYONNAISE DRESSING. Mrs. W. P. Steinbeck. Beat the yolks of 2 eggs slightly ; then add oil a few drops at a time, stirring constantly until it is as thick as jelly; add I small teaspoon of salt, a little at a time, while stirring in the oil, a pinch of mustard, y 2 teaspoon sugar and a dash of cayenne pepper. Then add vinegar or lemon juice to taste. If it should curdle while stirring in the oil, add a little of the unbeaten white of egg and stir until smooth again. This quantity will make a pint or more of dressing. SAI>AD DRESSING. Mrs. G. W. Tatterson. Six eggs well beaten. Mix 3 teaspoons mustard, 3 teaspoons sugar, 2 teaspoons salt and add to eggs. Boil 18 tablespoons of vinegar and same of water and pour slowly into the mixture, stirring con- stantly. Stir over the fire until slightly thickened; remove before it curdles. When cold add 1 cup whipped cream. Use on 'y "Sperry's Best Family." EGGS HOW TO KEEP EGGS. Mrs. Wesley Minta. Four quarts air-slacked lime, 2 tablespoons crearn tartar, 2 tablespoons salt, 4 quarts cold water. Mix and let stand over night. Pack eggs, large end down, and cover with the pickle. Cover closely and put in cool placa Eggs put away in this way will keep perfectly fresh for months. Do not wash eggs before putting down. BOILED EGGS. Cover completely with cold water the required number of eggs; let them come to a boil and stay for about y 2 minute, then remove. This makes an even soft boiled egg. Another way is to place the eggs in boiling water ; cover tightly and set on back of stove and leave 10 minutes. For the ordinary quick soft boiled egg, place in boiling water and boil 3 minutes. BAKED OB FRIED OMELET. One cup milk, 4 eggs beaten separately, I table- spoon flour dissolved in a little milk, 1 teaspoon salt, 1 tablespoon melted butter. Mix all together, except the whites of the eggs, and pour into a dou- ble boiler. Stir until it commences to thicken, then add the well-beaten whites gradually and pour into a buttered dish, and bake until an even brown. Must be served immediately. ORANGE OMELET. Mrs. Ewing. Two eggs, whites and yolks beaten separately, whites to a stiff froth and yolks very light. Add 2 teaspoons orange juice to yolks and beat well; beat 1 teaspoon sugar into whites. Mix all to- gether, add a pinch of salt; put into a hot buttered pan ; set on top of stove until the bottom is set, then place in moderate oven for 5 or 6 minutes till the top is cooked. as a Everyone Is Reading THE RECORD Why? EGGS. 51 POACHED EGGS. Break carefully into a cup ; have the water salted and boiling. Slide the egg carefully into the boil- ing water. Cover and remove to back of the stove until the egg sets. Serve on slices of toast. BAKED EGGS. Mrs. F. B. Clarke. Break eggs carefully into a greased pie tin until the bottom of tin is covered ( crowding a little does not injure them). On top of each egg place a bit of butter, pepper and salt and place in oven until the whites are set. Serve in the same dish. SS Use only "Sperry's Best Family." POULTRY SUGGESTIONS FOB POULTRY OB GAME. The best poultry has firm flesh, and yellow feet and legs. If one desires to save the feathers, it is better to pick the fowl while the body is warm. After it has become cold pour boiling water over the fowl, taking care that the water touches all parts. Take the fowl in both hands, and rub back and forth a few times. The feathers and pin feathers of turkeys and chickens will come off together. Hub wings between thumb and finger. Have patience in plucking wild game, as ducks, for instance, are covered with down. Singeing will assist in removing same. To singe fowl, light a lagre piece of paper and turn fowl in the blaze, or light a gas fire and use instead of paper. Place on a board and use great care in removing entrails. Keep the liver, gizzard and heart. Remove legs and wings at joint close to body. Cut legs again at second joint. Make an incision about two inches from rump. Separate breast from back by following line of breast bone. Cut breast through center. Flatten back and cut in similar manner. Hot water is better than cold in which to wash fowl, for the heat closes the pores of the flesh and thus the rich juices are retained. Use a litle salt in the water. Wash thoroughly inside and out if the fowl is to be cooked whole. Wipe with a cloth and rub a little salt on the inside. Hang in a cool place until used. Fowl is better if prepared the day before it is to be cooked. Roast turkey or chicken is much improved by steaming until tender, and then finish by roast- ing. Stuff the fowl before steaming, taking care not to have it too full, as the dressing will swell. Wild game should be soaked in salted water for several hours, before cooking. Cook in any man- Musical, Literary Programs Printed by THE RECORD. POULTRY. 53 ner after parboiling it. Turn boiling water over the feet and legs of chickens and turkeys and the skin peels off easily. Place them with the giblets in cold water to cook. Part of them can be used for soup and part for the gravy. In making chicken pie place a cup bottom side up in center of pan, after the latter is lined with crust. Pour in meat and gravy. Put upper crust in place and bake. The cup retains the gravy and keeps under crust from being "soggy." Try it. To sweeten tainted meat or game, rub it over with baking soda and water. Rinse off quickly. DRESSING FOR CHICKENS, ETC. Take stale bread and pour over it enough milk to soak. Let stand until milk is absorbed. Press out bread. Put 1-3 cup butter in fry-pan ; add to it a little onion, finely chopped. Keep stirring until it reaches a golden brown, then put m the bread, into which has been mixed some very finely chop- ped parsley. Stir all thoroughly so that the butter and onions mix well with the bread. When heated through take from stove, season with salt and per-, per. A little sage may be added if one cares for it. But superior without. Omit the onion if desired. BEST WAY TO COOK CHICKEN. Put a large piece of butter into meat roaster ; set on the stove to get very hot, but not burn; cut chicken as for frying ; season with salt and pepper ; roll in flour and sear each piece in the hot butter; then add water to nearly cover the chicken; fasten down cover of roaster and put into the oven till tender. To the gravy add half a cup of sweet cream. CHICKEN FRICASSEE. A delicious chicken fricassee may be made as follows: Cut the chicken into separate portions; the legs, wings, second joints, the breast into halves lengthwise, the back likewise, and the neck. After If it isn't "Sperry's Flour" it isn't the Best Flour. 54 POULTRY. washing off inside and out and cleansing the gib- lets, put all into a stewpan with boiling water to cover, adding an onion and a stalk of chopped cel- ery with the root, also, or soup celery, if stalk cel- ery cannot be procured. Simmer until tender, then remove the chicken to the hot serving platter and place it in the oven with the door slightly open while preparing the gravy. Strain the liquor and put it over the fire again, adding half a pint of very rich milk; when it boils up, thicken with blended flour and butter, a tablespoon of each, stirring to a smooth consistency, then add a tablespoon of minced parsley. Let all simmer for a couple of minutes, and on the moment of removing from the fire, whisk in a cup of rich cream, and serve. CHICKEN FRICASSEE. Mrs. J. A. Sanford. Wash and cut up the chicken ; put on the fire in a stew-pan, with warm water enough to cover, add salt and pepper to taste, and two sticks of celery; cook until tender. Have hot baking powder biscuits broken open and laid on the platter; lay on the pieces of chicken. To thicken the gravy, take one heaping tablespoon of flour, the same of butter ; put over the fire and cook together one minute; rub smooth with very little cold water; then pour the hot broth on this until you have sufficient gravy; put over the fire and cook a few minutes ; then pour- over the chicken and serve. CHICKEN FRICASSEE. Mrs. J. A. Sanford. Wash and cut up the chicken, and wipe dry; put on the fire in a stew-pan, one tablespoonful of olive oil, and one of butter; put in a small piece of onion cut fine; put in the chicken and fry; watch carefully that it does not burn. When fried, cover with warm water and cook tender. FRIED CHICKEN. Mrs. J. A. Sanford. Take young chicken; cut into small pieces; put in a pan with cup of warm water; season with salt For Servants, Use THE RECORD'S Help Wanted Page. m POULTRY. - 55 and pepper; stew until tender, and it absorbs the broth. Put in with chicken, three tablespoonfuls of olive oil, or clarified butter and lard, and fry. PRESSED CHICKEN. 1 chicken boiled until bones can be easily re- moved. When cold, chop fine, Add butter size of an egg. Season with salt, pepper and sage. Stir all together and press in any shape. Cut in slices and serve cold. Nice for picnics. SCALLOPED CHICKEN. Boil a chicken until tender; remove bones and chop. Place in a pan a layer of chicken; season with pepper, salt, bits of butter, and finely chop- ped ham; cover with a layer of cracker crumbs. Repeat layers until dish is nearly filled. Add 1 pint of cream and milk to fill the pan. Bake a deli- cate brown. CHICKEN CROQUETTES. H. Maude Eaves. Two cups chicken, cooked and chopped, three teaspoons butter, three teaspoons flour, one cup stock, three tablespoons lemon juice, one cup cream, two cups bread crumbs, two teaspoons salt. To the stock add the butter and flour (creamed), and beat until it thickens; add chicken, salt, lemon, and a little pepper, bread crumbs, and two beaten eggs. Add the cream after taking from the fire. Shape into cones ; drop into hot lard and fry a rich brown. CHICKEN CROQUETTES. L. M. Moore. One and 1/2 CU P S f ^ ne bread crumbs soaked in 1/2 cup of sweet cream. Cut fine 1 cupful of chicken. Mix this with the crumbs, and to each cup add one egg. reason with salt and pepper; form in shape, and roll in cracker 'crumbs and egg. Fry in very hot lard. CHICKEN PIE. Mrs. J. A. Sanford. Boil until very tender young or old chickens in just enough water to stew them; season them with salt, pepper, and a little celery. Make a puff paste; If it isn't "Sperry's Flour" it isn't the Best Flour. m ' 56 POULTRY. line the sides of a deep dish; when the chicken is done, put it into the dish, thicken the gravy with flour, let it boil up, and pour the gravy over the chicken in the dish ; put in a small piece of butter. If you want it very nice, add a half can of oysters ; cover with the puff paste, and bake quickly. CHICKEN PIE. Mrs. Mary Tatterson. Crust: Two quarts Sour, I teaspoon salt, 2 heap- ing teaspoons baking powder. Sift together 3 times. Two-thirds cup lard and butter size of au egg, rubbed thoroughly into flour. Moisten with cold milk, a little at a time, and mix with a knife until flaky. Cut into 2 pieces, one larger than the other. Roll larger piece and cover bottom, sides and rim of pan. Roll smaller piece for top crust, making incisions to let air out. Two chickens cleaned, cut by the joints and wash thoroughly. Place in stew- pan, cover with cold water, add salt and cook until tender. Drain and thicken gravy. Into the crust- lined pan place a layer of chicken (bones pointing toward center), add pepper, salt and ^2 CU P gravy- Arrange each layer the same until pan is filled. Cover with top crust. Pinch the edge all around and bake. When pie is baked make an incision in center and fill with hot gravy. FRIED CHICKEN. Take a chicken (young), cut up, dredge with flour on both sides, and pepper and salt. Put into a fry-pan, containing about 3 tablespoons of hot butter. Let it sear over a little on both sides, then add considerable water a large cupful or more. Cover closely and set on back of stove and let it simmer slowly, turning before done. Manage to have it golden brown on both sides when cooked. A little more water may have to be added. Serve with a rich, light brown gravy, poured over the chicken, and made by putting water into pan, THE DAILY RECORD Is a Staunch "Woman's Paper." POULTRY. 57 thickening with little flour, and seasoning with pepper, salt and a little cream. This is delicious if cooked carefully and takes from % to l 1 ^ hours to cook chicken, according to age of bird. BAKED CHICKEN. Split a young chicken straight down the back. Rub it well with butter on both sides, and sprinkle generously with pepper, salt and flour. Place in covered baking pan, and put in oven about 1 hour. Just a little water should be kept in baking pan, so that the steam will cook it. If at end of time it is not a golden brown all over, remove lid for a few minutes, baste and turn, but do not let it be- come dry or too brown. Make a rich gravy and pour over chicken when ready to serve. COLD ROAST CHICKEN. Mrs. S. A. Borland. Prepare full-grown chicken. Butter a paper and wrap closely around it. Set on wire stand in bak- ing pan with a little water. Bake 2 hours. Re- move paper and let chicken brown. Remove from pan and set aside to cool. CHICKEN FRITTERS. Cut cold roasted, or boiled chicken, or fowl into small pieces, and place in an earthen dish. Season well with salt, pepper, and the juice of a fresh lemon. Let the meat stand an hour; then make a fritter batter, and stir the pieces into it; drop by the spoonful into boiling fat, and fry till a light brown. Drain, and serve immediately. Any ten- der cold meat can be used this way. DEVILED CHICKEN. Mrs. Robert Inglis. Cut the meat from a cold roasted, or boiled chicken, or turkey, into long strips. Let these re- main for 3 hours in a liquid composed of 2-3 olive oil and 1-3 lemon juice. Drain, pepper and salt them, roll in beaten egg, then in bread crumbs, and fry a delicious brown. Serve with a sauce piquante If it isn't "Sperry's Flour" it isn't the Best Flour. 58 SALADS. of melted butter, lemon juice, French mustard, and a dash of paprika, POTTED CHICKEN WITH MUSHROOMS. Cut up a young chicken. Put into a deep pot 2 ounces of butter; when melted put in the chicken and cook very slowly until a delicate brown, turn- ing once in a while; add salt, pepper and a little boiling water when necessary to keep from burning. About 15 minutes before serving add 14 lb fresh mushroom ; simmer slowly and when done, thicken the gravy with flour and serve. For 2 chickens use twice the quantity of butter and y 2 H> mush- rooms. PIGEON ON TOAST. Take young pigeons. Dress and split down the back. Season with salt and pepper. Lay flat, skin side up in a baking pan. Put bits of butter and a little sprinkling of flour on each. Nearly cover with water. Boast slowly and baste well. When done, place each bird on a piece of toast which has been dipped in gravy, in which the pigeons have been cooked. Doves or young chicken are nice cooked the same way. FRIED QUAIL OR SQUABS. Dress, split down the back, and open as flat as possible. After washing, drain well. Boll in flour, and place in frying pan with plenty of hot lard, or salt pork cut fine. Cover tightly. Fry slowly, adding a little hot water at a time to keep moist. Season with salt and pepper. Time required, from 30 to 40 minutes, according to age of birds. Serve with gravy made from part of grease left in pan into which rub 2 tablespoons flour. When smooth add enough milk for gravy. Season. ROAST TURKEY. As roasting a turkey is a slow process, requir- ing from 4 to 5 hours, it should be prepared the fc THE DAILY RECORD'S Circulation IS the Largest POULTRY. 59 day before. After drawing, singe and wash thor- oughly inside and out in several waters and drain. Stuff according to the following directions: Cook the giblets and chop fine with one onion, add one heaping tablespoon of butter to the water in which they are cooked; break into the bowl enough stale bread to fill the body and craw, mois- ten with the liquor; season highly with sifted sage, salt and pepper; fill the turkey and sew up. Tie a cord around the neck to prevent the escape of the stuffing; tie down the legs and wings; put in dripping pan; make a paste of flour and butter and spread over the turkey. Baste frequently and roast until tender. When done, put on a platter and draw out the cord carefully; make a brown gravy, skimming off the fat. Allow 20 minutes to the pound for roasting and 20 minutes addi- tional. ROAST GOOSE. Bag your goose, and feed it for four weeks with corn and wheat so as to have it nice and fat. For the stuffing; take an onion, chop it, and put it on to steam in about two tablespoons of butter. Take a loaf of bread, remove the crusts, soften in cold water, but do not let it get too soft; press it out and put the bread in with the onion. Keep on the stove until thoroughly heated. Cool, and add a little parsley and the goose's liver, chopped. Add three w r ell-beaten eggs and a sliced apple, pepper salt and nutmeg. Stuff your goose, and roast it for three hours in a steady oven. ROAST DUCK. (Wild.) Pick, draw and rinse with pinch of soda in last water to make tender and remove odor. Soak over night in salt and water. Make a gravy of sliced onions, pepper and salt as seasoning. If not fat, tie a small piece of salt pork on breast. Stuffing: Three pints bread crumbs, 3 tablespoons butter, Th Th!s t ifTru f e rthest ' Use onl J "Spends Best Family Flour" 60 POULTRY. 1 chopped onion, 1 teaspoon each black pepper, sage and salt. Do not stuff too full. Sew up open- ing. Place in pan with gravy and turn often. Bake in hot oven. Roast until tender, basting frequently. WILD DUCK OR GOOSE. Mrs. D. S. Crane. Stuff with any good dressing. Onion is prefer- able for game. Steam in steamer until it is tender when pricked. Then put strips of fat salt port across each and fasten on with toothpicks and bake. (Wild.) BABBIT STEW. Cut the rabbit into pieces. Cover with vinegar, into which you have sliced an onion, and add some whole cloves and cinnamon. Drain, as it will be sour enough without using much of the vinegar. Cover with water, and boil until tender. Take a piece of butter and add a heaping tablespoon of flour, and brown. Season with salt, pepper and nutmeg, and add to the stew. BELGIAN HARE. Cut into small pieces, and fry in lard and butter; when brown, slice an onion over it, and brown with flour. Then put into a kettle, and cover with water, and simmer until tender. Season the gravy with salt, pepper, nutmeg, and a finely chopped carrot. If the gravy is not thick enough, use more flour. A piece of bacon boiled with the hare will improve it. THE DAILY RECORD Is a Staunch "Woman's Paper." 61 MEATS TO BOIL FRESH MEATS. Place in a kettle of boiling water; skim as soon as scum arises and place where it will boil slowly but constantly. There should be enough water to last until thoroughly cooked. No salt should be added until meat is about three-fourths done. Skim again after salting, as more scum will arise. Allow about 20 minutes to the pound, according to quality of meat. The older the meat, the longer time it needs. A pod of red pepper in the water will prevent the odor of boiling meat filling the house. If meat seems tough, put a tablespoon or two of vinegar into water before putting in the meat. When preparing a leg of mutton for boil- ing, always be sure to remove the thin outer skin. TO BOIL SALTED MEATS. Put on in cold water and let slowly come to a boil, allowing about 40 minutes to the pound, modified according to quality of meat. Dried and smoked meats should be soaked for some hours before putting into water. PRIME ROAST BEEF. Mrs. A. H. Wright. Have the bones removed and the roast skew- ered. Dredge well with flour, pepper and salt, and place on top a piece of suet. Place in pan on a trivet, or on 2 or 3 bones laid cross-wise of pan, to keep it out of the fat. The oven should be very hot when the meat is put in that the surface may be quickly seared over and the juices confined. As soon as it browns well, add a little boiling water. Keep the fire hot and baste every 10 or 15 minutes, adding a little water, as it boils away, and turning the meat so as to brown both sides. When done, remove the meat and thicken the gravy with flour and season to taste. A two-rib Be e st L F?ou7 Use only "Sperry's Best Family." 62 MEATS. roast will cook in l 1 /^ hours. If wanted very well done, allow a little more time. A GOOD WAY TO USE COLD MUTTON. Chop the meat fine, moisten with a little broth, if you have it; if not, with a little water. Season with butter, salt and pepper, and heat. Serve on slices of buttered toast. COTTAGE MEAT PIE. Mrs. G. W. Grupe. Three cups cold cooked meat, 1 tablespoon minced onion, 2 tablespoons butter, 2 tablespoons flour, 1 cup milk or water and 2 teaspoons salt. Cook for a minute or two on top of stove. Then spread 3 or 4 cups mashed potatoes over the top. Koughen surface with a fork and bake. May be used with or without lower crust. VEAL CROQUETTES WITH STRING BEANS. Chop 2 pounds of cold roast veal with or without 2 boiled sweetbreads; moisten with a lit- tle soup or gravy; add yolks of 2 eggs. Season with a teaspoon each of chopped parsley, salt and cayenne pepper. Roll the mass into cones, dip them into beaten egg; roll in crumbs; dip again in beaten egg and roll again in crumbs; then fry in hot fat. Arrange neatly on a dish with small ends upright. Around them place a border of string beans nicely cooked and seasoned. An ap- petizing dish. BEEFSTEAK PUDDING. Mrs. W. R. Thresher. Two Ibs round steak; roll in flour; fry brown in part butter and part lard. Season highly with salt and pepper, and cut in pieces about 2 inches square. Place in a stew-pan and cook until ten- der with plenty of water. When tender, add water enough to have plenty of gravy and thicken with flour. Make a dough as for baking powder biscuit; roll out a large round of it, an inch or more in thickness. Lay it on a buttered plate, and place the meat in the center. Fold the edges This Cook Book Was Printed by THE RECORD. MEATS. 63 over the meat and pinch the dough together in the middle, putting in a little of the gravy. Put in the steamer, cover the top of the steamer with a folded cloth and steam about 3-4 hour. Serve hot with plenty of gravy. LEG OF MUTTON. Put in kettle and cover with boiling water. Let boil gently for 1 hour; then place it in a roasting pan; season well with salt, pepper, and a dash of ginger; dredge well with flour and put in a hot oven for iy 2 hours, basting often with some of the broth it was boiled in. Brown, and serve with caper sauce. Caper sauce: One tablespoon of flour rubbed into 2 tablespoons melted butter; add boiling water until it thickens. Season with salt and 2 tablespoons capers. VEAL SOUFFLE. Mrs. E. H. Fontecilla. Two cups scalded milk, 2 level tablespoons flour, 2 tablespoons butter, y 2 cup bread crumbs, 2 cups finely chopped cooked veal, yolks of 2 eggs, well beaten, 1 tablespoon finely chopped parsley, salt and pepper. Make a sauce of milk, flour, butter, salt and pepper, add crumbs and cook a minute. Eemove from fire and add veal, parsley and yolks of eggs. Have whites of eggs beaten to a stiff froth and. fold into the mixture. Turn into 1 a buttered pudding dish and bake in a moderate oven thirty minutes. Serve immediately. Cold corned beef prepared in same manner is delicious. MEAT BALLS WITH TOMATO SAUCE. Chop fine any cold meat, especially bits left from roast beef or veal; add 1 cup bread crumbs wet with milk, 1 egg and seasoning; make into balls as you would sausage meat. Fry brown 2 or 3 onions, to which add left-over gravy, if any, and about 1 quart of tomatoes, and season. After this has cooked together for about 20 minutes, lay in meat balls, and cook for about y 2 hour; "Sperry's Best Family Flour." Pure, Sweet, Clear. m 64 MEATS. when ready to serve, put meat balls on platter and cover with the tomato sauce. TOMATO MEAT PIE. Mrs. H. Hickinbotham. Cover the bottom of a pudding dish with bread crumbs; add a layer of cold roast mutton, chopped fine, then a layer of sliced tomatoes, and so on, using crumbs for the top layer. Season each layer highly, using cayenne pepper, and placing bits of butter on each layer of crumbs. Bake until browned and serve hot. Cold veal or pork may be used in the same way. MEAT LOAF IN BICE BORDER. Mrs. S. A. Borland. Grease well a basin, placing a border of cold cooked rice about an inch thick around the edge. Chop fine the meat remaining from a roast. To 1/2 cup of meat add 1 egg well beaten, a slice ofl bread, soaked in warm water and pressed dry, and enough of the gravy or water to moisten. Season to taste and fill this with the rice border. This should be prepared about 3-4 of an hour before dinner, covered closely in a double boiler and steamed. Turn it out on platter and pour around it a tomato sauce, made as follows: One table- spoon melted butter, 1 tablespoon flour, y 2 can strained tomato. Cook until thick. POT ROAST. Mrs. J. Harry. Always have a piece of solid beef for pot roast with a little fat. Let the pot get hot, then put in the beef and brown on all sides quickly, then add 2 cups of hot water, salt and pepper, piece of onion and a piece of tomato; simmer l 1 /^ hours. Add more water if you want more gravy and just before serving thicken gravy with flour. MINT SHERBET FOR ROAST MUTTON. Ella S. Salbach. One-half pound sugar to 1 scant quart boiling water. Boil while stripping leaves from 12 stalks of fresh mint; chop the leaves then pound to a pulp and add to the hot syrup. When cool, add THE RECORD Is the Paper for Your Children. = MEATS. 65 the juice of 2 lemons; strain and freeze to the con- sistency of mush. BROILED BEEFSTEAK. Place the steak on a hot, well-greased gridiron and leave only long enough to sear one side so that the juices cannot escape, then turn and sear the other, and cook from five to twelve minutes, as wanted rare or well done, turning often, to keep in the juices and prevent scorching. Dish on a hot platter, season with salt and pepper and bits of butter and serve at once. If the means of broiling are not at hand, heat a frying-pan siz- zling hot, put in steak, brown or sear as quickly as possible on both sides to keep in the juices. then cook until done, turning several times. Dish and season as broiled steak. This is nearly as good as broiled steak. Use no fat in frying. If the fry-pan is hot enough the meat will not stick. TOUGH STEAK MADE TENDER. Mrs. R. L. Gardner. Salt, pepper and roll in flour and fry a rich brown. Nearly cover with hot water. Place a cover over the frying pan and remove to back of the stove. Allow the steak to simmer for an hour or more, adding a little water from time to time to prevent scorching. BAKED ROUND STEAK. Cut into small pieces. Dredge each with flour and place in bottom of well-buttered pan a layer of steak. Season well with salt, pepper and bits of butter. Continue until all the steak is used. Fill the pan two-thirds full of water, cover tightly, and bake l 1 /^ hours. ROUND STEAK. (Italian.) Mrs. D. O. Castle. Season a 25-cent steak with salt and pepper; then pour over it 2 tablespoons vinegar and let it remain y 2 hour to make it tender. Heat a large tablespoon of lard very hot in frying pan. Kub steak with garlic and dredge both sides with * no the BLt L Flou Use onlv "Sperry's Best Family." ==! 66 MEATS. flour; place in the hot pan and brown it on both sides. Add to it, 2 bay leaves, 1 sage leaf, 1 small onion and a little finely chopped parsley; also I pint cold water and cook slowly 1 hour. Add a little more water if needed to keep from burning. Steak cooked in this manner is delicious. SPANISH BEEFSTEAK. Mrs. Calder. Fry the steak well, and in the same fat, after the steak is removed, fry some onions and green peppers. When well fried, cut some tomatoes very fine, sufficient to make enough sauce for the quantity of steak. Fry these with the onions, then season. Let stand about 3 minutes, then pour over the steak. FRIED TRIPE. Mrs. Geo. Tatterson. Cut the tripe into pieces the size you wish to fry; cover with cold water and boil y 2 hour; then drain off the water. Make a batter of 2 eggs, 4 tablespoons milk, salt, pepper and 1 tablespoon flour. Dip the tripe into the batter and fry in hot lard or drippings. ROLLED CORN BEEF. Mrs. H. Hickinbotham. Use a flank piece of corned beef. Make a dress- ing as for chicken or turkey. Spread it over the beef, roll tightly and tie. Place in a thin cloth and boil until tender. Take up, drain and press under a weight. Slice cold and garnish with small cucumber pickles. FRIED LIVER. Cut the liver (calf's is the best) into thin slices; pour boiling hot water over and immediately drain it off; then skin, season with pepper and salt; roll in Graham flour or cracker dust, and fry in skillet containing some hot fat or butter. Have skillet well covered, and fry slowly for about 20 minutes until a nice brown. Make a gravy by stirring into the fat, after bacon has been removed, 1 tablespoon flour and adding Everyone Is Heading THE RECORD Why? is a MEATS. 67 about 1 pint milk. Boil up, season and serve with gravy poured over the liver. VEAL LOAF. Three and one-half pounds of minced veal, 3-4 pounds pork (leg is best), 3 eggs (well beaten), 1 tablespoon pepper, 1 tablespoon salt, 1 grated nutmeg, a little sage, 4 rolled crackers, 1 table- spoon cream, and butter size of an egg. Mix all together into a loaf, put into a pan and bake in a moderate oven, basting frequently. Some add a little onion to this and others a teaspoon of sugar. To make a beef loaf, use beef instead of veal, and bake with small piece of suet placed on top. VEAL LOAF. Mrs. E. A. Hamilton. Chop 2 pounds veal; add !/4 pound salt pork, chopped; 1 cup cracker crumbs, 2 eggs, salt, pep- per and sage to taste. Mix well. Press into bak- ing powder cans and steam about 2 1 /> hours. When cold, run a knife around the can, and the loaf will come out in nice shape to slice cold. VEAL CUTLET SAUTE WITH PUREE OF CARROTS. Select the cutlets from the thick part of the leg; beat them well, then bro'wn in a little butter. Boil 2 dozen carrots in salted water for 1/2 hour; mash them and rub them through a sieve; add 2 tablespoons butter and season to taste. Cover the bottom of a hot dish with the carrot puree, place the cutlets on top and serve. BROWN FRICASSEE OF VEAL. Mrs. C. H. Keagle. Slice finely y pound salt pork; put it into a kettle and cook until crisp and brown. Take out the pork and add 2 pounds veal cut into strips, and turn until nicely browned, then transfer to a saucepan. To the hot fat add 3 tablespoons flour. When brown, add 1 quart boiling water, stirring until smooth; pour this over the meat and season it to taste. Cover and simmer gently for 1 hour. Serve with boiled rice. 38 Know the Luxury Hep nnlv "Snpirv's Rpt Farnilv '* of the Best Flour. U Se O11 V ft l x rr J S -"^Sl r amilV. 68 MEATS. FRIED VEAL CUTLETS. Mrs. Wesley Minta. The choicest cutlets are cut from the center of the hind leg. Pound the meat well, dip into beaten egg, then into rolled cracker, and place in a skillet containing plenty of hot butter and drig- pings, mixed. Season well on the upper side with pepper and salt. Cover closely and when a rich golden brown, turn and brown on other side. Now season this side. The meat should cook very slowly for nearly an hour. When done, remove meat; add milk or cream to the butter remaining in the skillet, thicken with a little flour and sea- son with butter, pepper and salt. Pour this gravy over the cutlets. Some serve sliced lemon with this dish. FRIED BACON AND EGGS. Cut bacon in thin slices and fry; some prefer it crisp, others fry only till transparent. To fry crisp, put it in a very hot skillet and tend care- fully. Fry eggs in same pan and serve one on each slice. For liver and bacon, take out the bacon when fried; keep hot and fry the sliced liver in same fat. When done, serve on same dish with the bacon; garnish with slices of lemon. MOCK DUCK. Mrs. R. L. Gardner. Chop finely a slice of salt pork; mix it with a cup of bread crumbs, a small minced onion, pep- per, and sage. Spread on a slice of round steak. Roll it up, tie, and put it in a pan with a pint of hot water, laying a slice of salt pork on top. Add a little salt, if the pork is not salt enough, to season it. Cover and bake nearly 3 hours. Brown and serve with a gravy. MOCK TERRAPIN. Season half a calf s liver with salt and fry brown in butter; cut into small bits; dredge well with flour; add y 2 pint water, teaspoon each of Musical, Literary Programs Printed by THE RECORD. MEATS. 69 mixed mustard and lemon juice, ^ saltspoon cayenne, 2 hard-boiled eggs, chopped fine, and 2 tablespoons butter. Boil a minute or two and serve. Cold veal may be used instead of liver. THE COOKING OF PORK. Pork roast. Roast slowly at first, and allow a half hour to the pound, as pork must be well done. Fried apples, or apple sauce, is always nice with pork, cooked in any style. For chops: Procure the loin and fry slowly until very well done; serve plainly, seasoned with pepper and salt. ROAST VEAL OR LAMB WITH DRESSING. Remove bone from foreshoulder. Place a dress- ing in the cavity from which the bone has been removed. Rub the meat thoroughly with salt, pepper and flour. Place on trivet in baking-pan with a little hot water and put into oven. Baste frequently. Twenty minutes to the pound and 20 minutes over is usually the time for roast veal, lamb and pork. Probably the lamb needs a little less time than veal or pork. Make gravy as for any roast. BOILED HAM. Pour boiling water over the ham and let stand until cool enough to wash; scrape clean, put into the boiler, with cold water enough to cover; bring to boiling point, skim, and place on back of stove to simmer steadily for 6 or 7 hours, or until ten- der when pierced with a fork; be careful to keep water at boiling point, but do not allow to go much above that. Turn the ham once or twice in the water; when done, take up and put into bak- ing-pan to skin; dip hands in cold water, take skin between fingers and peel as an orange; set in mod- erate oven, placing lean side of ham downward, and bake 1 hour. TRIPE "CREOLE" Mrs. P. Kahn. Cut l 1 /^ Ibs tripe into small pieces and fry in a pan w r ith 2 ounces butter, 1 onion and y% green If it isn't "Sperry's Flour" it isn't the Best Flour. 70 MEATS. pepper (both chopped). Brown slightly for 6 min- utes. Transfer to a sauce pan and add 1 chopped tomato and y 2 pint Spanish sauce. Season with salt, pepper, a crushed clove of garlic and a bay leaf. Cook for 15 minutes and serve with a spoon- ful of chopped parsley sprinkled over the top. Spanish sauce is a mixture of flour and good broth, stirred until smooth, simmered for an hour and strained through a sieve, then add a gener- ous piece of butter. For Servants, Use THE RECORD'S Help Wanted Page. H= PICKLES AND PRESERVES PICKLED NASTURTIUM SEEDS. Fill a jar with unripe nasturtium seeds. Pour boiling vinegar, well salted, over them. Drain off the vinegar after three days and boil again. Pour over the pickles as at first. Repeat this three times. These are an excellent substitute for capers. PEACH CHUTNEY. Six Ibs peaches, 2 Ibs sugar, 1 Ib raisins, 1-3 Ib salt, i/o Ib green ginger root, 14 Ib mustard seed, ^ Ib red chili peppers and 2 quarts vinegar. Pare and slice peaches, stew until soft in half of the vinegar; boil the sugar and the other half of vinegar into a syrup; add the raisins, seeded and chopped; the mustard seed, crushed; the peppers, seeded and chopped; and the ginger root, chopped. Add the salt and a little garlic ; boil all together for 20 min- utes and seal in jars. CUBBY. Mrs. A. H. Wright. Fry tender 1 dry onion, 1 large tooth of garlic, a piece each of carrot and parsnip ; add 1 teaspoon salt and put all through a colander. Brown 1 table- spoon butter; add 1 dessertspoon flour rubbed smooth, then add gradually 1 pint soup stock and 1 raw potato, grated. Boil slowly until it thickens. Boil 1 cup cocoanut in 1 cup milk. Strain and add to curry just before serving. MIXED MUSTABD. Mrs. Geo. W. Tatterson. Two tablespoons mustard, 1 tablespoon each of flour and olive oil, I teaspoon sugar and a pinch of salt. Mix all but the oil. Stir in boiling water sufficient to make a thick paste. Thin with vinegar, add oil and stir well. Milk may be substituted for oil. =JH If it isn't "Sperry's Flour" it isn't the Best Flour. 72 PICKLES AND PRESERVES. FRENCH MUSTARD. Mrs. Geo. Condict, Lockeford. Cream together three tablespoons each of mus- tard and sugar. Add 1 egg beaten light, then add gradually 1 teacup vinegar and beat until smooth. Cook 3 minutes, stirring constantly. When cool beat in 1 tablespoon of olive oil. Milk may be used instead of oil. ENCHILADA SAUCE. Mrs. W. R. Thresher. Fry until brown 3 sliced onions in 3 tablespoons olive oil. Strain, and add 3 tablespoons flour. Stir smooth and add the strained juice from 1 quart cooked tomatoes which have been brought to a boiling point. Add 1 teaspoon each of sugar and salt, 3 tablespoons "Grandma's" pepper which has been moistened with water for 10 or 15 minutes before using. Strain mixture and add grated cheese if desired. Pour over macaroni or rice. CHOW CHOW. Twelve Ibs shredded (green) tomatoes, 3 Ibs green peppers, 5 Ibs silver-skin onions. Sprinkle with salt and let them stand over night. Press dry and add I head cabbage, 1 stock celery, 3 quarts vinegar, 1 pint brown sugar, 10 cents' worth of white mustard seed and 5 cents' worth of celery seed. Cook tender and bottle. CHOW CHOW. Mrs. Graves, Kansas City. Chop green tomatoes fine, sprinkle with salt and let them stand 24 hours. Use same amount of cu- cumbers and cauliflower. Take !/4 amount of onions, chop separate, cover with cold vinegar for 48 hours. Press dry and add celery and white mus- tard seed, horseradish and green and red peppers, 4 Ibs brown sugar to the gallon and vinegar suffi- cient to cover. Boil 20 minutes. TOMATO CHOW CHOW. Mrs. Roblin. One-half bushel green tomatoes, 1 dozen onions, 6 green peppers chop all and sprinkle with 1 pint salt. Let them stand over night. Drain and cover THE DAILY RECORD Is a Staunch "Woman's Paper." PICKLES AND PRESERVES. 73 with good vinegar and cook slowly for 1 hour. Strain and put in jars, leaving an inch of space at top of dressing. Dressing is as follows : Mix and cook thoroughly 2 Ibs sugar, 2 teaspoons each of cloves, cinnamon and allspice, 1 teaspoon pepper, y 2 cup ground mus- tard seed, 1 pint grated horseradish and. vinegar sufficient to mix. Pour boiling hot over mixture, will keep for years. CHILI SAUCE. Louise Wurster. Twenty-four ripe tomatoes, 8 green peppers (hot), 4 large onions, 1 quart vinegar, 1 cup brown sugar, 1 tablespoon each of allspice, cloves, cinna- mon, mustard and salt. Chop onions and peppers. Tie spices in a bag. Boil all together 4 or 5 hours. Seal in fruit jars. CHILI SAUCE. Mrs. Taylor, Benicia. To 1 dozen ripe tomatoes and 2 onions, chopped fine, add 1 cup vinegar, y 2 cup sugar, I large spoon salt, little cayenne or chili pepper. Boil 3 hours and bottle. TOMATO CATSUP. Mrs. L. O. Stamper. Slice 1 small box of tomatoes and sprinkle over them 6 tablespoons salt. Let them stand over night. Then drain off the water and add 1 pint vinegar, 3 ounces mustard, y 2 ounce cinnamon, all- spice, red and black pepper. Boil 1 hour and set away for 3 or 4 days. Then boil again and bottle. TOMATO CATSUP. Mrs. Manuel. One gallon strained tomatoes, 3 tablespoons each of salt, allspice and cinnamon, 1 tablespoon black pepper, 2 tablespoons ground mustard, 2 teaspoons each of cloves and cayenne pepper, and 1 pint of vinegar. Cook slowly for 4 hours. CURRANT CATSUP. Five Ibs currants, 4 Ibs sugar, 1 cup vinegar, 1 tablespoon salt, 1 teaspoon each of cinnamon, cloves and nutmeg. Boil 1 hour. If it isn't "Sperry's Flour" it isn't the Best Flour. 74 PICKLES AND PRESERVES. GRAPE CATSUP. Stew 5 Ibs grapes until soft. Strain and add 2~y 2 Ibs sugar, 1 tablespoon each of cloves, cinnamon, allspice, pepper and salt, and 1 pint of vinegar. Boil until thick, then bottle. SPICED CURRANTS (Fine.) To every pint currants allow 1 pint sugar. Make syrup in proportion to 4 pints sugar to 1 pint vine- gar, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon cloves, % teaspoon mace, y 2 teaspoon salt. When boiling add currants and boil 20 minutes. SPICED PLUMS. The blue damson plums are best. Take 4 Ibs sugar, 5 Ibs fruit, 2 tablespoons each of cinnamon and cloves. Boil 2 hours; then add 1 pint cider vinegar. Cook a few minutes and put away in jars. SWEET PICKLES. One quart water and 1 quart vinegar, 4 pounds dark brown sugar, boiled to a syrup. Pour on fruit while boiling. Leave 36 hours, turn off and boil again. Pour on fruit and seal. PICKLED GRAPES. Mrs. W. C. Ramsey. One gallon vinegar, 2 gallons water, 1 gallon sugar and plenty of whole cloves and cinnamon bark. Boil all together and when cold pour over grapes which have been broken in small bunches, and seal. PICKLED FIGS. Mrs. P. W. Wurster. Ten Ibs figs, 4 Ibs brown sugar, 1 pint vinegar, 4 teaspoons cinnamon, 2 teaspoons each of cloves and allspice. Dissolve i/o teaspoon soda in plenty of hot water and pour over figs to destroy rank taste. Pour off and rinse in hot water and drain. Heat vinegar and sugar until sugar is dissolved. Tie spices in a bag and place in hot syrup. Add figs and boil 1 hour and bottle. THE DAILY RECORD'S Circulation IS the Largest PICKLES AND PRESERVES. 75 PICKLED FIGS. Mrs. W. C. Ramsey. Seven Ibs figs, 1 pint good cider vinegar, 3 Ibs sugar and plenty of whole cloves and stick cinna- mon. Place spices in a bag and boil with vinegar and sugar. Drop in figs and boil until tender. Put in glass jars like other fruit. SWEET PICKLED FIGS. Mrs. Wesley Minta. Take figs and boil till tender; take them out and lay singly on plate or colander, drain day and night till thoroughly dry, then put into the boiling syrup and boil 15 minutes. Take them out carefully and put into jars. Pour syrup over them. For 3 morn- ings pour off syrup and scald, then pour over and set aside. SYRUP. One quart vinegar, 3 pounds sugar, 5 cents' stick cinnamon, broken and tied in a bag. Let all come to a boil. OIL PICKLES. Mrs. F. A. Pollard. One hundred small cucumbers sliced thin, I quart button or silver-skin onions sliced thin. Sprinkle whole with y 2 pi n t salt. Drain 6 hours. Mix with 2 gills sweet oil, 2 ounces celery seed, 1 dessert spoon black pepper. Place in jars and cover with cold vinegar. MIXED PICKLES. Mrs. M. A. Moore, Grass Valley, Cal. Four quarts small cucumbers, 2 quarts onions, 2 quarts green tomatoes, sliced fine, 2 quarts string beans, cauliflower and green peppers, as much as needed. Put all together in salt and water for 24 hours. Cut fine and scald in same water. DRESSING FOR SAME. Six tablespoons of mustard, 5 cents' worth of tu- meric, l 1 /^ cups of sugar, 1 cup of flour, 2 quarts vinegar. Take mustard, flour, sugar and tumeric and wet with a little vinegar. Stir in 2 quarts vinejrar. Put it on the stove to heat and thicken. Th Th!f ifTrue rthest ' Use onlv "Sperry's Best Family Flour" 76 PICKLES AND PRESERVES. Keep stirring to prevent sticking. If a little too thick, thin, with vinegar. After filling jars with pickles, pour the dressing over while hot. MIXED PICKLES. Mrs. L. J. Locke, Lockeford, Cal. Peel and slice 1 quart large cucumbers, 1 quart small cucumbers (whole), 1 quart celery cut in small pieces, 1 quart small silver-skin onions, 1 quart string beans, 1 large cauliflower in pieces, 6 mango peppers sliced, 2 small green peppers. Place all in weak salted water for 24 hours. Scald in same and drain. DRESSING FOB SAME. Six tablespoons ground mustard, 1 tablespoon turneric, 3 quarts cider vinegar, % cup sugar, 1 cup flour, 4 teaspoons celery seed. Mix well and cook enough to cook flour. Pour over pickles and seal hot. GERMAN SALT PICKLES. Mrs. L. O. Stamper. Select cucumbers of medium size with the stems on. Wash well. Prepare a brine that is strong enough to float an egg. Place a layer of grape leaves, then a layer of cucumbers, then a layer of dill. Repeat until all are used. Let them stand two weeks before using. Wash and place pickles in vinegar if desired. GERMAN SWEET PICKLES. Peel and remove seeds from ripe cucumbers, and place in brine strong enough to float an egg. After soaking in brine for 12 hours, wash thoroughly, wipe dry, and cut into strips. Cover with a brine made of vinegar and water in equal parts, and boil up once. Drain cucumbers and place in a jar in alternate layers with dill. Add a few mustard seeds, and a bag of cloves and cinnamon to second brine, also a small amount of sugar. Boil again, and pour over cucumbers while hot. THE DAILY RECORD Is a Staunch "Woman's Paper." PICKLES AND PRESERVES. 77 QUINCE HONEY. Mrs. C. M. Grupe. Five Ibs sugar boiled in 1 quart of water. Grate 4 quinces and mix with syrup. Cook slow r ly for 15 minutes. ORANGE MARMALADE. To every Ib fruit add 1 quart water. Let it stand 24 hours. Boil until skins are soft. When cold add 1 Ib sugar to each pint of fruit and boil 2 hours. When removed from stove add juice of 4 lemons to each dozen oranges. Use the whole of the orange. ORANGE MARMALADE. Mrs. H. Hickinbotham. Slice 12 oranges very thin. To each Ib of fruit add 2 quarts water and let it stand 24 hours. Cook until tender, and set away for 12 hours. Add 1 Ib sugar for each Ib fruit and boil 1 hour. Remove from stove and add juice of 6 lemons. Bottle and seal with paraffine. ORANGE MARMALADE. Mrs. C. E. Morehead. Slice 4 oranges and 2 lemons in quarters, then cut opposite way, very thin. Add 2 quarts water and boil 2 hours. Allow 1 cup sugar to 1 cup juice. Boil i/o hour. This makes 8 glasses. ORANGE MARMALADE. Mrs. R. L. Gardner. Slice thin 4 oranges and 2 lemons. Measure and add 1 pint water. Cook until tender, and add as much sugar as you had mixture before cooking. Boil until it jells. FIG MARMALADE. Louise Wurster. Allow y 2 Ib sugar to 1 Ib peeled (black) figs. Boil figs 3 hours, add 1 lemon, sliced fine and sugar. Boil all 1 hour. FIG MARMALADE. Mrs. Geo. Tatterson. Allow 1 lemon to 2 Ibs peeled figs. Boil 15 min- utes. Add % Ib sugar to each Ib fruit. Boil 25 min- utes, stirring constantly. PEACH AND PINEAPPLE JAM. Ten Ibs peaches, 6 Ibs sugar, 1 pineapple shred- ded. Boil 2 hours. 5 n e g^Fioff. Use opl y "Sperry's Best Family." 78 PICKLES AND PRESERVES. PEACH AND PINEAPPLE PRESERVES Mrs. A. H. Wright. Five Ibs ripe peaches, 1 can pineapple, % Ib su- gar. Add sugar and boil. Add juice of pineapple, boil again, then add pineapple, cut fine. Boil until thick. Put in glasses and cover top with wax. CURRANT JELLY (uncooked) Mrs. A. W. Davidson. Take equal parts sugar and juice. Mix well and set in the sun. APRICOT AND PINEAPPLE JAM. Nine Ibs apricots, 9 Ibs sugar, 3 Ibs shredded pineapple. Let sugar stand on pineapple over night. Pare and stone apricots. Mix well together and boil ~Li/o hours. APRICOT AND PINEAPPLE JAM. To 5 Ibs peeled apricots use 1 pineapple. Allow % Ib sugar to 1 Ib fruit. Cut apricots in halves, add sugar and mix well before setting on the stove. Cook from 40 to 45 minutes, stirring constantly. Cook pineapple with same proportions of sugar for 1/2 hour. Mix with the cooked apricots and re- move from fire. Must be kept air tight. ISABELLA GRAPE JELLY. Take small bunches of grapes. Use a little water to keep from scorching, and mash grapes while they are boiling. Boil 20 minutes and work through a. colander, then through a coarse sieve. Allow 1 cup sugar to 1 cup grapes. Boil 15 minutes. BLACKBERRY AND PLUM JELLY. Mrs. Cyrus Moreing. Four Ibs blackberries, 1 Ib damson plums, crush while simmering. Strain and allow 1 pint sugar to 1 pint juice. Boil 20 or 30 minutes. Very ripe berries can be used as the plums give necessary acidity. STRAWBERRY JAM (uncooked). Mrs. C. H. Jones. Mash ripe berries very fine. Allow 1 cup sugar to each cup berries. Stir until thoroughly mixed. Place in jelly glasses and let stand a few days be- fore covering. Tie paper over the glasses. Rasp- This Cook Book Was Printed by THE RECORD. PICKLES AND PRESERVES. 79 berries and Loganberries can be used in same manner. STRAWBERRY JAM (cooked). Boil fruit 15 or 20 minutes. Stir and skim. Al- low % Ib sugar to 1 Ib fruit. Boil 20 or 30 minutes longer, stirring constantly. Apply same rule for other kinds of berries and for currants. STRAWBERRY JELLY. Mrs. W. C. Ramsey. Put berries into kettle on back part of stove to soften slowly, mash well; when thoroughly heated pour through half dozen thicknesses of cheese cloth, let drip, not squeeze. Take three cups of Astrakan apple juice to one of strawberry; let boil 5 or 6 minutes; add slowly, equal quantity of heated sugar; let boil until it jells (about ten minutes). STRAWBERRY PRESERVES. To 1 ten-pound box of berries use 50 cents' worth of sugar. Place sugar on back of stove with 1 cup water. When hot, put in berries and let them sim- mer some time. Remove from fire and set away until next day. Then simmer again and seal hot. "Sperry's Best Family Flour." Pure, Sweet, Clear. . . = VEGETABLES TIME TO COOK VEGETABLES. Potatoes, boiled, 30 minutes; baked, 45 minutes; squash, 30 minutes; green peas, 20 to 40 minutes; shell beans, 1 hour; string beans, 2 hours; green corn, 20 minutes; asparagus, 20 to 30 minutes; spinach, 15 minutes; tomatoes, 1 hour; cabbage, 45 to 60 minutes; cauliflower, 45 to 60 minutes, onions, 1 hour; beets, 1 to 4 hours; turnips, 1 to 2 hours; parsnips, 1 to 2 hours; carrots, 1 to 2 hours. Nearly all vegetables should be put into boiling water to cook. Cabbage, onions and tur- nips should be cooked in an uncovered kettle, thus avoiding the disagreeable odor that usually arises from them. Spinach is best cooked in its own juices without the addition of water. Hold onions under water while peeling to prevent the eyes smarting, or put a piece of raw potato on the end of the knife. In preparing beets to boil, great care must be taken not to cut the stalks too close or to break off the roots, which will cause them to lose their color and flavor. Dried beans are sufficiently parboiled if the skins crack open when blown open. Add a pinch of soda to the water in which beans are parboiled. HINTS ON COOKING POTATOES. Old potatoes are improved by being peeled and allowed to soak in cold salted water for an hour or two before cooking. When preparing potatoes, they should be put in cold water as soon as peeled to prevent darkening. Mealy potatoes, and those apt to cook to pieces, are better baked or steamed. If salt is added to the water, when potatoes are half boiled, it will preserve their shape. If potatoes become mealy on the outside, leaving the heart un- THE RECORD Is the Paper for Your Children. VEGETABLES. 81 cooked, they should be put to boil in cold water; otherwise, put them in boiling water. When done, drain off all the water, place on the back of stove, uncover and allow them to dry a little. Sweet pota- toes require more time to cook than white po- tatoes. SARATOGA CHIPS. Take medium-sized potatoes, peel and put into cold salted water; when lard is good and hot, re- move the potatoes from the water and dry with a cloth; slice as thin as possible and cook in the hot fat immediately until crisp and brown. Slice as you need them and fry only a few at a time. Salt just before serving. WARMED OVER POTATOES. Take the left over potatoes from dinner and cut in small pieces into a fry-pan ; salt, pepper and add enough lard or butter to keep from sticking. Stir with knife to keep from burning and fry a nice brown; then just barely cover with milk and set over fire. Let the milk dry away, stirring the potatoes all the time. POTATO CONES. Form cold mashed potatoes into small mounds by pressing them into a small sized cup, and then remove carefully from the cup and place in a but- tered tin, the large end down; on the top of each place a piece of butter ; place in the oven until they are nicely browned. If handled carefully they can? be kept in perfect shape. LYONNAISE POTATOES. Cut into pieces sufficient cold boiled potatoes to measure 1 quart; 1 tablespoon chopped onion fried a light brown in 3 tablespoons butter; add the pota- toes, season with salt and pepper, toss lightly with fork; add when very hot, I tablespoon chopped parsley, cook a moment and serve. If liked, add a few drops of lemon juice. f F X IOU?. Use onl J "Sperry's Best Family." 82 VEGETABLES. CREAM POTATOES. Put 1 tablespoon butter into a frying-pan ; when melted add 1 tablespoon flour and rub to a smooth paste ; add I 1 /*? cups milk, and boil to a thick cream ; add salt and pepper, and then stir in 2 or 3 cups cold boiled potatoes, diced. BROWNED POTATOES. Peel either white or sweet potatoes, place in the pan with a roast of beef or veal. Turn or baste them frequently, so that they will brown well in the gravy, and allow them to bake nearly an hour. STUFFED POTATOES. Bake 6 potatoes in a moderate oven about an hour; cut in two lengthwise; remove the center; mash and season with piece of butter size of an egg, about y 2 cup hot cream, pepper and salt; beat until light, and add the beaten whites of 2 eggs. Eeturn to the shells, touch lightly here and there with the yolk of an egg and bake in a quick oven. MASHED POTATOES. Boil until tender, drain off the water and stand on back of stove until dry ; mash with fork or potato masher, season with butter, pepper and salt, add a little milk or cream, and beat until light and smooth. Do this quickly, as they must be served very hot. SCALLOPED POTATOES. Place layers of thinly sliced raw potatoes in a well-buttered baking dish; season well with salt, pepper, butter, and dust a little flour over them. When pan is full, pour over them milk in the pro- portion of y 2 pint to a quart of potatoes. Cover the pan and bake until tender, then remove the cover and allow to brown. Bake about an hour. SAUCES TO SERVE WITH VEGETABLES. WHITE OR CREAM SAUCE. Put 1 tablespoon butter into sauce pan; when melted add 1 tablespoon flour and rub to a smooth Everyone Is Reading THE RECORD Why? VEGETABLES. 83 paste; add 11/2 cups milk; stir constantly and cook until it is of the consistency of thick cream; add salt and pepper. The butter must not brown, and the sauce should be perfectly smooth and free from lumps. DRAAVN BUTTER SAUCE. Proceed as above, using more butter and boiling water in place of milk, pouring it on gradually and stirring briskly to prevent lumping. Allow the sauce to boil up once after it is smooth. BAKED BEANS. Mrs. Sophia Wright. One quart small white beans put to soak over night in plenty of water. In the morning drain off the water and put on to boil in cold water. When boiling, turn off the water and cover again with hot water ; when half done, add about a pound of salt pork, and cook until the beans are tender. Turn them into a large pan, placing the pork in the center; season with pepper and salt (if the pork is not salt enough), i/4 cup sugar and 1 teaspoon dry mustard. Bake 3 or 4 hours, adding water as needed. BAKED BEANS. Mrs. W. P. Steinbeck. Pick over and wash 1 quart of small white beans ; cover with cold water, and allow to come to a boil; pour off all the water, and cover again with hot water. Cook till tender; drain and season with 1 teaspoon salt, 1-3 cup molasses, pinch of mustard and a little cayenne pepper; add a small piece of salt pork and bake 5 or 6 hours, in moderate oven, adding water as needed. They should be a rich brown, when done. SPANISH BEANS. Mrs. Charles Sampson. Soak 1 quart of brown beans over night; parboil twice; add 1 pint of tomatoes, 1 large onion, 4 cloves of garlic, 4 small red peppers, cut fine, and 1 tablespoon salt. Boil 3 or 4 hours, adding water as it boils down. A piece of salt pork or ham cut in -88 Use only "Sperry's Best Family." 84 VEGETABLES. dice improves the flavor. Leave out the onion and use only 2 cloves of garlic, if a less highly flavored dish is liked. STRING BEANS. Mrs. A. F. Harrison. String carefully; cut lengthwise and crosswise; wash and drain thoroughly; put heaping table- spoon of butter in frying-pan and when very hot put in the beans. Stir constantly for 10 or 15 min- utes, not allowing them to brown ; cover with boil- ing water; add salt and boil briskly until water has boiled away, which will be about % of an hour. ASPARAGUS. Wash thoroughly and cut off the white ends; tie in bunches and place in kettle of salted boiling water. Cook 20 minutes; remove carefully to pre- vent breaking. It may be served with butter, salt and pepper; with cream sauce; with drawn butter sauce; on toast, or with mayonnaise dressing, hav- ing the asparagus either hot or cold, when served with the dressing. CARROTS. Wash, scrape and slice them; cook until tender, drain, season with salt, pepper, a tablespoon of but- ter rolled in flour and a little milk or cream. They may be cooked as above, mashed and seasoned with butter, pepper and salt. BAKED CABBAGE. Chop and cook as for boiled cabbage; when ten- der, drain and add about y 2 as much bread crumbs as cabbage, 3 beaten eggs, salt and pepper, small pieces of butter; add milk enough to partly cover and bake about y 2 an hour. FRIED CABBAGE. Shred the cabbage ; place with some lard or drip- .pings in the frying-pan; cover and cook until ten- der, stirring occasionally to prevent burning; sea- son with salt and pepper, add vinegar if liked. A little water added at first will prevent it burning. Musical, Literary Programs Printed by THE RECORD. VEGETABLES. 85 CABBAGE. Mrs. William French. Slice, boil tender in salted water, drain off nearly all the water and stir into it, while hot, the follow- ing dressing: One beaten egg, 1 tablespoon flour, 1 tablespoon cream or butter and 3 tablespoons vinegar. CREAMED CABBAGE. Slice and put into a kettle with a piece of butter the size of an egg; cover and cook for 20 minutes; add enough cream or milk to half cover and cook for 10 or 15 minutes longer; season with salt and pepper and serve hot. CORN BAKED WITH PEPPERS. Score the ears and scrape from the cob sufficient jaw corn to measure 1 pint; wipe 2 green peppers; drop into boiling water for 5 minutes; rub off the skin with rough cloth; remove seeds and shave fine. Put corn and peppers in layers into a buttered baking dish, seasoning with salt. Pour over it 1 cup of cream in which is mixed 1 beaten egg; add 2 tablespoons melted butter, and bake in a quick oven 40 minutes. CORN OYSTERS. Mrs. Simpson, Lake City, Minn. One pint grated corn, yolks of 3 eggs, 3 or 4 rolled crackers, salt and pepper; beat well and add the beaten whites of 3 eggs. Place butter and lard in a hot pan, drop in spoonfuls of the batter and cover so they will steam. Brown slowly. CORN SPANISH. Mrs. Sampson. Cut the kernels from 4 ears of corn; cut in small pieces 4 medium sized tomatoes, 1 bell pepper and 1 chili pepper; cook all together for 20 or 30 min- utes, season with butter, salt and 1 teaspoon sugar. If too thin, thicken with a little flour. EGG PLANT. Mrs. K. Dortmund. Put egg plant, whole, into kettle with plenty of water; simmer until tender; drain, peel and mash. Add bread crumbs, a little chopped onion, If it isn't "Sperry's Flour" it isn't the Best Flour. 86 VEGETABLES. thyme, salt, pepper, a dash of cayenne, parsley and plenty of butter; grate over the top some bread crumbs and set into the oven to brown. STUFFED EGG PLANT. Cut the vegetables in half, lengthwise, leaving on the stems and parboil in salted water. Scoop out most of the inside; mash and add 2 eggs, a little bacon, a few mushrooms, also the stems, a little chopped onion and parsley, pepper, salt and bread crumbs soaked in stock or hot water. Fill the halves with this; place in a buttered pan; add a little oil to each and bake 40 minutes. STUFFED EGG PLANT. Mrs. C. E. Moorehead. Cut in half and remove center; parboil until tender. Chop a large tomato, an onion, a little parsley and add to the part removed; also 2 or 3 beaten eggs, bread crumbs, salt and pepper. Fill the skins, roll in cracker crumbs and bake till brown. STUFFED EGG PLANT. Proceed as above, using a plain stuffing made with 3 rolled crackers, 1 beaten egg, salt, pepper and butter, added to the cooked centers. Fill the shells; cover with cracker crumbs, bits of butter, and bake y 2 hour. FRIED ONIONS. Peel and cut into thin slices; put into a frying pan containing butter or pork drippings. Cover and stir often to prevent burning. Season with salt and pepper. BAKED ONIONS. Take as many onions of an even size as desired. Wipe the dirt off with a cloth but do not wash or remove any skin. Bake about 1 hour and remove outer skin and serve. They can be seasoned all together, or individually, with butter and salt and pepper. STUFFED ONIONS. Mrs. K. Dortmund. Take large onions, boil until partly done; drain and carefully remove the hearts. Chop these with m VEGETABLES. 87 bits of cold meat; add bread crumbs, 1 beaten egg, 1 spoonful cream, salt and pepper. Fill the onions with this; place them in a stewpan wtih a little water and simmer y 2 hour. Add to the juice a little flour mixed smooth with milk and a little lemon juice. SCALLOPED ONIONS. Boil small onions until tender; drain and place in a buttered baking dish in alternate layers with bread crumbs; season with salt, pepper and but- ter, and partly cover with milk or cream. Bake !/o hour. STUFFED SQUASH. Mrs. A. H. Wright. Select small summer squash; cut out the stem end, and scrape out the seeds. Prepare a mixture of highly seasoned chopped cold meat, stale bread crumbs, melted butter and little onion. Fill squash and bake 45 minutes. SUMMER SQUASH. Take small young squash; do not peel, but cut out at the stem end a hole the size of a walnut. Place carefully in kettle; cook in salted water until tender; remove to platter without breaking and into each hole put a piece of butter, pepper and salt. Squash cooked this way is never watery. FRIED SUMMER SQUASH. Slice in 14 inch slices; dip in beaten egg, then in flour and fry slowly in hot lard. Season with salt and pepper. SCRAMBLED TOMATOES AND EGGS. Fry 1 tablespoon minced onion to a light brown in 2 tablespoons butter. Heat 1 cup strained tomatoes, 2 teaspoons sugar, salt and pepper; add 3 beaten eggs, the butter and onion, and cook until thick and creamy, stirring all the time. Pour over slices of toast, and, if liked, sprinkle with grated cheese. SCALLOPED TOMATOES. In a well buttered baking dish, place layers of sliced fresh tomatoes well covered with bread a If it isn't "Sperry's Flour" it isn't the Best Flour. 88 VEGETABLES. crumbs, salt, pepper and bits of butter, having the top layer of crumbs. Bake % hour. DELMONICO TOMATOES. Miss Maude Eaves. Peel tomatoes and cut out center; fill the open- ing with breadcrumbs seasoned with butter, salt and pepper, a little onion if desired, and bake. SMOTHERED MUSHROOMS. Cut into small pieces, put in a dish with salt, pepper, butter and 2 tablespoons water. Cover closely and bake for about 20 minutes. NOODLES. Mrs. Oscar Stamper. Two well-beaten eggs, salt; add flour and knead thoroughly until all the flour possible has been worked in; roll out in thin sheets and let them be- come dry but not brittle. Roll up and cut into small strips; shake them out well to prevent sticking together. Boil a chicken tender; remove it and cook the noodles in the broth. Serve the chicken with a gravy made by adding milk to the broth and thickening with flour, mixed smooth with water. Noodles may be cooked in salted water; drained and served with squares of bread fried brown, thrown over the top. Season with butter. SPAGHETTI WITH MUSHROOMS. Mrs. J. M. Royce. Cut small porterhouse steak into bits and place in a fry-pan with hot olive oil. Into this, cut a clove of garlic; add 2 cans of French mushrooms strained from their liquor, and fry a delicate brown. Add a little of the mushroom liquor, 1 pint of tomatoes, 1 chili pepper (scraped), salt and butter; cook slowly for 1 hour. Meanwhile, cook the spaghetti until tender, then add it to the sauce and cook an hour. Just before serving, add grated cheese. SPAGHETTI A LA MILANESE. Mrs. E. H. Fontecilla. Two cups cream sauce, 2 cups spaghetti, 1 level saltspoon pepper, 1 hard boiled egg, 1 small cup grated cheese, y 2 teaspoon paprika, 3 tablespoons THE DAILY RECORD Is a Staunch "Woman's Paper." g VEGETABLES. 89 chopped, cooked ham, 1 saltspoon soda, stale bread for toasting. Boil the spaghetti in plenty of salted water and drain in colander for a few minutes. Prepare the cream sauce with a table- spoon each of flour and butter, and 1 cup of milk; cook until smooth. Add cheese, soda and season- ing to the sauce; pour over the spaghetti; reheat; pour into a platter and garnish on top with egg, ham and border points of toast. DEVILED SPAGHETTI. Mrs. A. H. Wright. Boil carefully 4 ounces of spaghetti, drain and throw into cold water for 15 minutes; drain again and cut fine. Put 1 tablespoon each of flour and butter in a saucepan; add y 2 pint milk, stir until boiling; add salt, pepper, a little onion, 1 table- spoon chopped parsley and 3 hard-boiled eggs, chopped fine. Pour this sauce over the spaghetti; mix; cover all lightly with bread crumbs and brown quickly in a hot oven. Serve with a little tomato catsup. MACARONI AND CHEESE. Mrs. Oscar Stamper. Throw macaroni into boiling salted water, cook from 20 to 30 minutes, or until tender; drain and place in layers in a buttered baking dish, each layer covered with bread crumbs and grated cheese. Over this pour a gravy made as follows: One tablespoon butter in frying pan, rub into it 1 tablespoon flour and add about iy 2 cups milk and cook till creamy, stirring to prevent lumping. Salt. Pour it over the macaroni and bake until browned on top. MACARONI SPANISH. Make a sauce as follows: Fry 2 medium sized onions in ham, bacon fat or oil; add 2-3 can toma- toes, a little parsley, few olives, y 2 red pepper and salt. Cook macaroni in salted water, with a little garlic; when tender, drain and place on platter If it isn't "Sperry's Flour" it isn't the Best Flour. 90 VEGETABLES. and pour over it the sauce. Sprinkle with grated cheese. MACARONI WITH OYSTERS. Cook macaroni as above and place in baking dish in alternate layers of macaroni sprinkled with grated cheese, and oysters, butter and cream. Bake % hour. BOILED RICE. Mrs. E. H. Fontecilla. Wash thoroughly 1 cup rice and cook in 1 gal- lon of salted water. Do not put the rice in until the water is boiling hard and do not cover while cooking. When tender, drain in a colander and put in the oven to dry, stirring occasionally with fork. RICE SOSO. Mrs. Moorehead. Let cool 2 cups cooked rice and spread over it the following sauce: Mash y 2 glass of jelly and add it to the beaten whites of 2 eggs. STEWED CELERY. Mrs. George Tatterson. The stalks of celery not suitable for the table as a relish may be utilized in the following man- ner: Wash carefully and cut into small pieces; boil about % of an hour in salted water and drain; serve with a cream sauce, or season it with salt, pepper and sweet cream. STUFFED PEPPERS. Wash and remove the centers from 6 large bell peppers; prepare a filling as follows: One quart of bread crumbs, 1 small onion and 2 medium sized tomatoes, chopped fine; season highly with salt, pepper and melted butter. Fill the peppers with the stuffing; set them closely together in a baking pan, half filled with hot water to which may be added a little soup stock or gravy; cover them with another pan and bake about % of an hour, removing the cover for the last 5 or 10 min- utes to allow them to brown. The filling may be varied by the addition of chopped meat, grated cheese or parsley. THE DAILY RECORD'S Circulation IS the Largest. LUNCHEON DISHES HOW TO PREPARE SANDWICHES. Use a very sharp knife and an even board and slice the bread very thin. Expose the butter to the air long enough to soften sufficiently for easy spreading. To keep sandwiches from drying, wrap them, as soon as made, in a cloth, wrung as dry as possible out of cold water. PEPPER SANDWICH. Mrs. A. H. Wright. Chop green peppers, from which all seeds have been removed, very fine; add a pinch of salt, a little salad oil and vinegar. Let stand a few minutes, then press as dry as possible and spread between prepared bread. PEANUT SANDWICH. Mrs. K. Dortmund. Shell roasted peanuts and remove all skin; run them through a meat chopper, or grind fine. Put on a fire, adding enough butter to make a smooth paste and spread on thinly sliced buttered bread. LETTUCE SANDWICHES. Mrs. W. P. Steinbeck. Cut fresh bread into very thin slices and spread with a little butter; then place 1 or 2 leaves of let- tuce it depends on the size on a piece of bread; cover the same with a little mayonnaise dressing; then another piece of bread and cut once. As fast as made, they should be put into a pan and covered, as they dry out very quickly. The lettuce should always be very crisp, and if made in warm weather, it is well to set them in the refrigerator for a while before serving. OLIVE SANDWICHES. Chop some seeded ripe olives very fine and add enough mayonnaise dressing to spread well; place the same between thinly buttered slices of rye bread and press firmly together. The thinner bread is cut for sandwiches the better. Th Thu t ifT?u f e rthest ' Use onl y "Sperry's Best Family Flour" I 92 LUNCHEON DISHES. DRESSING FOB SANDWICHES. One-half pound butter, 2 tablespoons mixed mus- tard, 3 tablespoons salad oil, a litle red pepper, salt, and yolk of 1 egg. Rub the butter to a cream ; add the other ingredients and mix thoroughly. Set away to chill and before using, mix with finely chopped ham. PICNIC SANDWICHES. One Ib cooked ham put through meat chopper, 3 hard boiled eggs, 1 small piece onion, a sprig of parsley. Mix well with 3 tablespoons salad dress- ing and spread on thinly sliced buttered bread. EGG SANDWICHES. Mrs. K. Dortmund. Boil eggs hard; halve them; remove yolks; run through a colander; then mix them with chopped walnuts and mayonnaise dressing. Fill empty whites and serve on lettuce leaves. ITALIAN SANDWICH. Mrs. F. N. Keagle. One pound California cheese (grated), 1 pod garlic minced very fine, y 2 CU P tomato catsup, cay- enne pepper and salt, mixed to a smooth consistency with olive oil. Use with any kind of bread. CHEESE SANDWICHES. Mrs. G. H. Cowie. One cup grated cheese, 1 tablespoon melted but- ter or olive oil, 1 beaten egg. Season to taste with pepper and Worcestershire sauce and juice of y% lemon. Put the egg in last and beat to a cream. To be spread on salted crackers and browned in the oven. FILLING FOB CHICKEN PATTIES. Mrs. C. H. Keagle. Cut the white meat of a cold, cooked chicken into small pieces; put into a saucepan y 2 pint of cream or milk and y 2 pint of chicken broth, 1 oz. butter in small pieces and rolled in flour, salt, red pepper and a very little nutmeg. Place the pan on the stove where it will simmer to boiling point; then remove and let cool. Beat up the yolks of 2 eggs with y 2 teaspoon flour and a lit- THE DAILY RECORD Is a Staunch "Woman's Paper." LUNCHEON DISHES. 93 tie milk; add this to the other mixture and cook until thick; then add to the chicken and heat through; fill shells and serve hot. Some prefer to use the eggs hardboiled and chopped. OYSTER PATTIES. One pint small oysters, y% pint cream, 1 large teaspoon flour, salt and pepper. Heat the cream in a double boiler; thicken it with the flour, rubbed smooth in a little cold milk, and season with the salt and pepper. AVhile the cream is heating, bring the oysters to a boil in their own liquor ; skim care- fully, and add them with a little of the liquor, to the cream and boil up once. Fill hot pastry shells with this mixture and serve at once. This will fill 18 shells. OYSTER PATTIES. Put the liquor from the oysters into a saucepan; add the grated rind of 1 lemon, a pinch of cloves, some cayenne pepper and 1 tablespoon of butter. Thicken with a little flour. Make more, if desired, by adding a little milk. Then put into this the oysters cut in halves. Serve hot in hot patty shells. MOCK TERRAPIN. Mrs. Ewing. Take 1 cup of chicken or veal broth; place in a pan and simmer down until a dark golden brown, and the pan can almost be turned upside down without its running out. To this add 1 tablespoon of butter and 1 rounded tablespoon flour. Pour into this slowly, while stirring, the water from 1 can of mushrooms. When this sauce is thoroughly cooked, add left over sweetbreads, finely chopped, or chicken, or veal, yolks of a number of hard- boiled eggs, some red and some white pepper, salt and mushrooms. If one has a little cream, it may be added. Two or 3 kinds of the meats mentioned, may be used together ,if at hand. } ffi BSrtWtow Use onlv "Sperry's Best Family." 94 LUNCHEON DISHES. CHICKEN TERRAPIN. Mrs. H. Hahman, Santa Rosa. Kemove the skin, and cut into little square pieces, a cold boiled chicken. Boil down juice in which the chicken was boiled to y 2 pint. Make a gravy of y Ib butter melted in saucepan ; rub in smoothly a ta- blespoon flour, then add a pint of cream and the chicken broth. Season with salt and cayenne pepper, and put in 3 hard-boiled eggs, chopped not too fine, and glass of sherry wine. Serve hot with a few olives and crisp crackers or sandwiches. This is enough for six. HOW TO PREPARE SWEET BREADS. Mrs. Ewing. When coming from the market, place in cold salt water for 1 hour. Remove and put into boiling water; cook until tender, as shown by using a fork; then place them into cold water again. When cold skin them; then make a cream sauce, put them in, and let all boil up together and they are ready to serve. CROQUETTES OF SWEET BREADS. Take sweet breads, soak them for an hour in cold water with a tablespoon of vinegar, or a little lemon juice and cook them for twenty minutes. Then drop them again into cold water to harden. When cold, pick apart, freeing them as much as possible from the skin. Have the pieces no larger than an oyster. Now make a batter of 1 egg, a little milk and flour. Dip the sweet breads into this and fry in hot fat, until a golden brown. Season with salt and pepper. If preferred dip them into beaten egg and roll in cracker crumbs instead of batter. When done put them on a brown paper, a moment, to free from grease. Serve hot with sliced lemon and a little parsley. CHEESE STRAWS. Mrs. S. M. Hickinbotham. Three tablespoons flour, 3 tablespoons Parmesan cheese, 1 tablespoon butter, 1 tablespoon milk, % saltspoon salt, y saltspoon red pepper, % salt-spoon nutmeg, yolk of 1 egg. Mix the dry ingredients; This Cook Book Was Printed by THE RECORD. LUNCHEON DISHES. 95 add the milk, yolk, and the butter softened. Stir well with a spoon, and when smooth, divide the dough into two parts for rolling. Roll very thin, cut into strips 3 inches long and bake 15 minutes in a slow oven. CHEESE STRAWS. Mrs. Wesley Mlnta. One cup grated cheese, 2 eggs, butter the size of an egg, a little red pepper and mustard, and flour enough to roll. Mix cheese, butter and flour; add the other ingredients; roll thin and place in long shallow pan. Cut crosswise with a knife or tracer, into narrow strips the width of straws, and bake. Watch carefully or they will burn. Grated cheese may be sprinkled over the top before baking. LUNCHEON DISH. Boil 1 cup rice in salted water; add to it, when done, 1 teacup chopped meat, y 2 cup or less of chili sauce and butter size of a walnut. Serve hot. A GOOD LUNCHEON DISH. Take left-over salmon, break up into little pieces ; add crisp, shredded lettuce and mix thoroughly with sour cream salad dressing. Serve with crackers. CHEESE CRACKERS. Take crackers, butter meagerly; spread with grated cheese and sprinkle with little cayenne pep- per; place in oven for short time; then serve hot with hash or other light meat dishes. A GOOD LUNCHEON DISH FROM LEFT-OVERS. Put the broth or gravy left over from a chicken into a pan; make more by adding milk, cream, butter, a little more thickening and seasoning. Put into this, when cooked, left-over chicken taken from the bones and cut into little squares, the dressing cut up small, if any; a little rice, if on hand; left- over hard-boiled eggs, cut into small pieces or chopped ; let all come to a boil ; season with red pep- per, salt, butter, etc., and serve on small pieces toast. It should be quite watery when served so as "Sperry's Best Family Flour." Pure, Sweet, Clear. HP 96 LUNCHEON DISHES. to soak the toast. Veal may also be used in this way. A DELICIOUS LUNCHEON DISH. Mrs. S. A. Blythe. Place a tablespoon butter into a saucepan and let brown ; add 1 tablespoon Hour and stir together until it makes a paste; then put in the liquor from oysters, to thin; add 2 tablespoons catsup; cook all together, and just before serving, add the oysters. Serve on diagonally shaped pieces of toast, placed on a platter, and garnish with parsley. FISH CROQUETTES. Mrs. H. Hickinbotham. Any cold boiled, baked or fried fish from which all fat, bones and skin have been removed, chop- ped fine; 1-3 as much mashed potato, rubbed to a cream with a little butter. Mix thoroughly; make into balls; dip into beaten egg; roll in cracker crumbs and fry. Serve with pickles. CHICKEN CROQUETTES. Soak l}/2 cups bread crumbs in y 2 CU P sweet cream ; mix with this 1 cup finely cut chicken ; add 1 egg and salt and pepper to taste. Shape, roll in egg; then in rolled cracker and fry. MUTTON CROQUETTES WITH TOMATO SAUCE. Use left-over pieces of cold mutton or other meats. Chop very fine. Roll a number of crackers fine, mix with the meat and season to taste; moisten with milk or water; mold into cakes and fry brown in butter. Serve with the following sauce: Cover and simmer gently for 20 minutes y 2 can of toma- toes, 3 cloves, 14 of a bay leaf, y 2 teaspoon of salt, 1-3 teaspoon white pepper, y z onion cut fine. Take a clean saucepan and put into it 2 tablespoons flour and 2 tablespoons butter; melt these together over the fire and gradually add the strained tomatoes, stirring until the sauce is smooth. MARGUERITES. Mrs. V. K. Chesnut. Unsalted Long Branch crackers, whites of 3 eggs beaten to a stiff froth, 1 cup sugar, 1 cup English walnut meats cut into small pieces (not chopped), THE RECORD Is the Paper for Your Children. is LUNCHEON DISHES. 97 flavor to taste. Stir all together and spread thickly on the crackers; put on stiff paper and bake in moderate oven about 20 minutes. Nice to serve with afternoon tea, ice-cream or berries. This quan- tity will make 36. CHILI CON CARNE. One round steak, 1 tablespoon hot fat, 2 table- spoons rice, 1 cup boiling water, 2 large red pep- pers, y 2 pi n t boiling water, salt and onions to taste. Cut the steak into small pieces; place in frying pan with the hot fat, water and rice; cover closely and cook slowly until tender. Remove the seeds and part of the veins from the peppers; cover with i/o pint boiling water and let them stand until cool ; then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour and let come to a boil. Season with salt and a litle onion, if desired. Pour the sauce on the meat and serve. BAKED APPLES. Peel and core the apples; put them into a deep pie-dish half filled with water. Fill up the cavities with sugar and little cinnamon, and put a smal] piece of butter on top of each. Bake till soft, bast- ing occasionally with the juice in the pan. May be served hot or cold with their own syrup, or with whipped cream flavored w r ith vanilla, COTTAGE CHEESE. Mrs. C. C. Keniston. Take sour milk before old enough to have an unpleasant taste; set in a warm place, not hot. When the curd separates from whey, drain off the latter ; put the curd in a strong bag and squeeze out the whey; inash the curd fine, mix with it a little cream or butter and salt to taste. Mold into small cakes. BOILED TONGUE. Mrs. Tatterson. If the tongue be corned, put into cold water; if fresh, into hot water. Boil 3 hours; try with a Use only "Sperry's Best Family." 98 LUNCHEON DISHES. fork; set aside and let cool in the liquor. When cold, remove the skin and serve as desired. SCRAPPLE. Take bits of cold fowl, or any kind of cold meat, or two or three kinds together, and chop fine; put into frying-pan with water to cover; season well; if you have any gravy, add it. When it boils thicken with cornmeal stirred in carefully, like mush, and about as thick. Cook a short time, pour into a dish to mold ; slice off, and fry for breakfast or lunch. CHEESE OMELETTE. H. Maude Eaves. One cup cracker crumbs, 1 cup milk, 1 cup grated cheese, 3 eggs, yolks and whites beaten separately, and salt. Mix together, adding beaten whites of eggs last. Bake 10 minutes in a buttered dish. SCALLOPED CHEESE. Season 1 cup bread crumbs with salt and red pepper; add 1 tablespoon butter, 3 eggs, iy 2 cups milk and % pound grated cheese. Place in baking dish and sprinkle with 1 cup bread crumbs. Bake till brown. FRIED BANANAS. Select fruit not over-ripe. Slice it lengthwise. Place a little butter in a dish ; as soon as it begins to bubble, put in the fruit and fry brown. Serve with or without bacon. QUIVERING DAVY. Mrs. Oldham. Have a shin bone of beef cut into 3 or 4 pieces, add a little salt and cover with cold water. Boil 5 hours, or until the meat cleaves from the bone. When done, there should be but a little liquor left. Shred the meat fine, season with salt, red, and black pepper and pack into a long, narrow mold; strain the liquor over it. This should be prepared the day before used, and should be of a quivering con- sistency when cold. B= Everyone Is Reading THE RECK) RD Why? LUNCHEON DISHES. 99 GERMAN TOAST. Mrs. L. G. Harry. One egg well beaten, 1 pint milk and a pinch of salt. Dip thin slices of stale bread into this and fry brown. Serve with butter and sugar. GERMAN TOAST. Mrs. F. W. Wurster. Slice stale bread; dip into well-beaten egg to which has been added a little salt, and fry brown in butter. Allow 1 egg for every 4 slices of bread and serve hot as possible. BANANA FRITTERS. Mrs. W. R. Thresher. Two eggs, whites and yolks beaten separately, 1 cup flour, 2 tablespoons olive oil or butter, salt and sufficient luke-warm water to make a smooth batter, adding the whites of eggs last. Slice bananas in halves, lengthwise; dip into the batter and fry in deep fat; serve with powdered sugar. WELSH RAREBIT. Place 2 tablespoons butter and i/ 2 pound grated cheese in a double boiler. When the cheese is melted, add 2 eggs, y 2 teaspoon each of paprika and salt, a pinch of cayenne, 1/4 teaspoon soda and y 2 cup cream. Cook until as thick as custard. Serve on toast w r hich has been toasted only on one side, putting the cheese on the untoasted side. DRIED BEEF IN CREAM. Shave your beef very fine or buy the chipped beef; pour over it cold water; set on stove and let come to a boil, slowly; then pour this off and pour on sufficient cream to make a gravy; let this come to boil. If you have no cream, use milk and butter, thickened with a little flour, mixed smoothly with w r ater; season with pepper and serve on toast, or with boiled potatoes in their jackets. CASTOETEN. Boil 10 cents calves' liver and when nearly done skin and grate it. Mix with this 1 small onion, grated, 3 hard-boiled eggs, pepper, salt and fat from some fowl or butter. Shape into balls and fry brown. = 'BSFffi. t^e on'! "Sperry's Best Family." BREAD GRATED POTATO YEAST. ' Grate 2 medium-sized potatoes into a sauce-pan ; pour over them about 1 pint of boiling water, beat- ing rapidly; add 2 tablespoons sugar and 1 table- spoon salt; boil together; when lukewarm, add 1 cake of compressed or dry yeast moistened in, water ; cover and set in a warm place to raise. When you wish to make fresh yeast, repeat this process, using 1 cup of the old yeast instead of the yeast cake. If the old yeast seems to have lost its life or smells sour, add a pinch of soda to it One cup of this yeast will make 3 large loaves. WHITE BREAD. Mrs. Sophia Wright. Sift 1 quart of flour, 2 teaspoons salt and 2 table- spoons sugar into the bread-pan ; mix 2 cups of hot water with 1 cup milk; when this is lukewarm add 1 cup of potato yeast and stir into the sifted flour. Stir in more flour until it can be kneaded with the hands; turn it on the bread-board and knead until it will not stick to the board. Form the dough into a round loaf; put back into the bread-pan ; cover closely with a pan and set to raise over night. In the morning it should be double the size. Turn it on the board, which has been lightly dusted with flour; knead for 4 or 5 minutes; form into 3 loaves and place them in a well-greased bak- ing-pan. Rub them over the top and sides with melted lard to prevent them sticking together and to give a soft crust. Cover with a cloth; set in a moderately warm place and allow them to raise to double their size, which should take from l 1 /^ to 2 hours. Bake in a moderate oven about 45 minutes. Be careful to knead in all the flour at the first mix- ing, using barely enough at the second kneading to keep the dough from sticking. Too much flour Musical, Literary Programs Printed by THE RECORD. BREAD. 101 added at the second kneading is apt to make the bread dry. Keep out of draughts while it is raising. WHITE BREAD. Mrs. J. M. Harry. Yeast: Two boiled potatoes mashed in potato water; pour this on two tablespoons of flour; smooth nicely (if too thick add a little hot water), 1 scant tablespoon salt, 2 scant tablespoons sugar. When cool add 1 cake magic yeast after it is dissolved. Make yeast day before making the bread. Bread: Two big quarts of siften flour, 3 pints of warm water or milk and water with one scant tablespoon of salt added to it. Add 2 cups yeast; beat well with spoon; when light knead with your hand, adding enough flour to make a smooth dough so that it won't stick to the board. Mould into loaves; set in a warm place to raise; when light, bake. Do not let a draught strike it. This will make 4 large loaves, pan of light rolls and a loaf of currant bread or coffee cake. WHITE BREAD. Florence Padgham. To make 3 medium-sized loaves take 4 potatoes, mashed thoroughly, 1 tablespoon flour, scald the flour, and when cool, add the yeast cake. When light stir up with 1 pint water and a little flour, not to make stiff. Let this raise over night. In the morning add a small piece of butter or lard, y 2 tea- spoon sugar, 1 teaspoon salt. Knead thoroughly and let it raise again before mixing into loaves. Bake about 30 minutes. WHOLE WHEAT BREAD. Scald a pint of milk ; add 1 teaspoon salt, 2 table- spoons sugar, 1 tablespoon butter. W T hen luke- warm add 1/2 cake compressed yeast dissolved in 1/2 cup warm water, then stir in 21^ cups white flour or enough to make a thick batter; beat it well; cover closely and set the bowl in a pan of water, hot, but not scalding. Place the pan where the wa- If it isn't "Sperry's Flour" it isn't the Best Flour. STATE BAKERY WM. INGLIS & SON Phone Main 91 112 South Center St. EUREKA ! "I have found the ideal bread," triumphantly ex- claimed one of the best housekeepers in Stock- ton. She referred to that baked at the STATE BAKERY. Little wonder that she was pleased, for we have the knowledge, the skill, the inclination, the ma- terials, all necessary to the production of really good bread bread that's pleasing to the eye, the palate and the stomach alike. FRESH BREAD, CAKE AND PASTRY. For Servants, Use THE RECORD'S Help Wanted Page. BREAD. 103 ter will keep hot or add more hot water occasion- ally. In an hour or less the batter will be full of bubbles; then stir in the whole wheat flour, using enough to make a dough that will keep its shape when you stop stirring. Mix and cut it through and through with a knife, until not a particle of flour can be seen. Work well from the bottom and edges to the center, scrape the bowl clean and smooth off the top; if it settles to a level it is too soft and a little more flour is needed, but add only a table- spoonful at a time lest it be too stiff. Cover and let it raise again ; stir it down as soon as it cracks and seems light, After it raises again in the bowl, turn it out on the floured board, using only enough flour to prevent sticking. Shape into 4 round or 2 long loaves with as litle handling as possible; put in pans. Cover and let it raise until double its bulk, then bake about an hour. The oven should be a little cooler than for white bread and a little more time will be required for baking. GRAHAM BREAD. Mrs. Taylor. One-quarter cup sugar, !/4 cup syrup, 4 cups gra- ham flour, 2^/2 cups sour milk, 2 teaspoons soda in the milk, 1 teaspoon salt. Let it raise 2 hours. GRAHAM BREAD. Miss F. R. Wickersham. One quart graham flour, 1 cup molasses, 1/2 cup butter, 1 scant teaspoon baking powder, salt, 1 pint sour milk and 1 teaspoon soda. BOSTON BROWN BREAD. Mrs. E. H. Fontecilla. One cup rye meal, 1 cup corn meal, 1 cup whole wheat flour, % cup molasses, 2 cups sour milk, 2 level teaspoons soda and 1 level teaspoon salt. Mix and sift all dry ingredients thoroughly; add mo- lasses and sour milk, then soda moistened with a little cold water. Grease 1 pound yeast powder cans, half fill with batter, place in a kettle of boil- ing water and steam iy 2 hours. This amount will make 3 nice loaves. If it isn't "Sperry's Flour" it isn't the Best Flour. m * 104 BREAD. CURRANT BREAD AND COFFEE CAKE. Mrs. Jos. Harry. Take a piece of dough as large as for a loaf of bread; add a small cup sugar, 1 cup currants or raisins, 1 egg, a piece of butter or lard the size of an egg, and a little cinnamon. Mix up well with the hand. Pour in greased pan and when light, bake. Coffee cake is just the same as currant bread with the currants left out. For the top take tablespoons sugar, 1 teaspoon flour, a little but- ter and cinnamon. Crumble with the fingers, and sprinkle on top of the cake just before putting it into the oven. BROWN BREAD. Two cups yellow corn meal, 1 cup rye or graham flour, 1 tablespoon salt, 2 cups sweet milk, 1 cup molasses, 1 cup sour milk, 1 teaspoon soda. BROWN BREAD. Eliza A. Davis. Two cups yellow corn meal, 2 cups graham flour, 3 cups sour milk or buttermilk, 1 small cup molasses, 1 heaping teaspoon soda. Place in ket- tle of boiling water, cover tightly and steam con- stantly for 3 hours. This quantity is sufficient to fill a 5-pound lard bucket. BOSTON BROWN BREAD. Mrs. O. M. Rowland. Two cups yellow corn meal, 1 cup rye flour, 1 cup molasses, 1 teaspoon salt. Mix this with 3 cups boiling water, then add 1 cup sweet milk, 1 teaspoon soda, and 1 cup flour. Bake 1 hour slowly, then steam 4 or 5 hours. SOUR MILK BISCUIT. Mrs. Chas. D. Miller. One pint clabbered milk, 2 heaping teaspoons baking powder, 1 teaspoon salt, 1 tablespoon lard, 1 quart flour. Sift flour, salt and baking powder very thoroughly. Add sour milk. Be careful not to mix too stiff and handle as little as pos- sible. Butter pan and bake in a quick oven. Make indentations with finger or knife on each biscuit and place a tiny bit of butter in each place before baking. 8? fit THE DAILY RECORD Is a Staunch "Woman's Paper." BREAD. 105 BAKING POWDER BISCUIT. One heaping cup flour, 1 teaspoon baking pow- der, a little salt, all sifted together. Then mix in thoroughly about 1 teaspoon of butter, and milk enough to make a soft dough. Only stir enough to mix well. Roll out about % of an inch in thick- ness. Cut the biscuits and bake. When done they should be about twice the size when placed in pan. BREAKFAST GEMS. Miss Lucille Moore, Grass Valley. Rub together until well mixed 1 quart flour, y 2 cup butter, y 2 cup lard, pinch of salt. Add 1 cup currants or seedless raisins, cinnamon to taste, % cup sugar, y 2 pint bread sponge made from y 2 yeast cake. When light put into gem pans and raise again. Bake about 20 minutes. If you make bread save y 2 pint of same sponge to save making fresh. CORN BREAD. Mrs. W. R. Thresher. One cup yellow corn meal, 2-3 cup white flour, 1-3 cup sugar and scant teaspoon salt; sift all to- gether; 1 teaspoon soda dissolved in 1 cup sour milk and add to the flour, then add 1 beaten egg and 2 tablespoons melted butter. If possible us>e the same quantity of cream, either sweet or sour in place of butter for shortening. Bake in shallow pans in hot oven. Sweet milk may be substituted for sour and baking powder for soda. Sugar may be left out entirely or N. O. molasses substituted. VIRGINIA CORN BREAD. Inga A. Griffith. Three cups white corn meal, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons bak- ing powder, 1 tablespoon lard, 3 cups milk, 3 eggs, 1 cup flour. Sift together flour, corn meal, sugar, salt, and baking powder. Rub in the lard cold. Add the well-beaten eggs, and then the milk. Mix into a moderately stiff batter, and pour into well- greased shallow baking tins. Bake from thirty to forty minutes. If it isn't "Sperry's Flour" it isn't the Best Flour. 106 BREAD. GRAHAM GEMS. One and one-half cups graham flour, y 2 CU P white flour, 1 egg, 1 cup milk, 2 teaspoons baking powder, salt, little sugar and melted butter, 1 tablespoon. ROLLS. L. M. Moore. Three cups flour, 1 cup milk, y 2 cup hot water, 1 tablespoon sugar, 1 teaspoon salt, 1-3 cake com- pressed yeast. Proceed same as with other rolls. ROLLS. Mrs. H. B. Marshall. One pint of milk, scalded; add to it while hot 2 heaping tablespoons sugar, and 1 of butter. When the milk is cool, add a little salt and y 2 cup of yeast, or 1 compressed yeast cake; stir in flour to make a stiff sponge, and when light mix as for bread. Let it raise until light; punch it down with the hand, and let it raise again; repeat 2 or 3 times. Then turn the dough on the moulding board and roll out to about an inch in thickness and cut in rounds. Brush the surface of each with melted butter, and fold one-half over the other. Place in greased baking pan; let them raise until light and bake. While warm brush the tops of the rolls over with melted butter to make the crust tender. POP OVERS. Mrs. F. R. Clarke. One egg beaten light; add 1 cup sweet milk, 1 cup flour and pinch of salt. Put all the flour in at once to prevent lumping. Beat thoroughly and pour into a greased gem pan. Have pan hot and baked in a quick oven about twenty minutes. Use no soda, cream tartar nor baking powder. The above will make eight pop overs. The recipe can be doubled. CORX MEAL MUFFINS. Mrs. John Inglis. Four tablespoons melted butter, 2 tablespoons sugar, 6 tablespoons yellow corn meal, 2 eggs, 2 cups milk or water, 3 teaspoons yeast powder, pinch salt, and flour enough to stiffen so as to THE DAILY RECORD'S Circulation IS the Largest. BREAD. 107 drop nicely. Beat the eggs thoroughly; add the milk. Mix the sugar and melted butter and add to the milk, and egg. Beat in thoroughly the rest of the ingredients. Bake in gem pans. MUFFINS. Mrs. A. Roberts. Two cups flour, 1 cup milk, 2 eggs, 2 teaspoons baking powder, 2 tablespoons butter, melted and added last. Bake in muffin pans. MUFFINS. One egg, 1 cup flour, 2 level teaspoons baking powder, 1 cup milk and little salt. This quantity is for small family. MUFFINS. Mrs. E. McKenzie. Three eggs, 2 tablespoons sugar, 1 coffee cup milk, 2 tablespoons butter, y 2 teaspoon salt, 2 tea- spoons baking powder, l 1 /^ cups flour. Beat eggs separately. Bake in muffin tins in a hot oven. This may require a little more flour. MILK TOAST. Slightly brown 8 slices bread. Let 1 pint milk come to boiling point and then thicken with 1 tablespoon flour mixed smoothly with cold milk. When cooked add y 2 teaspoon salt, piece of butter size of a walnut, or cream if you have it. Dip each piece in separately before putting in dish. APPLE FRITTERS. Mrs. A. Davidson. Peel, quarter and slice as many apples as de- sired. Put into a batter made of 1 cup milk, 2 eggs, flour, and salt to taste. Fry in hot fat. RICE FRITTERS. One cup cooked rice, y 2 cup flour, 1 scant tea- spoon baking powder, salt, and enough milk to make rather a thin batter. Have more grease in the pan than one would use for pancakes. RICE GRIDDLE CAKES. Mrs. A. Davidson. Stir a cup of cold boiled rice into 1 quart sweet milk and allow it to stand undisturbed for y 2 hour. Add 1 teaspoon salt, y 2 CU P melted butter, 1 cup flour, a teaspoon soda dissolved in a little water. Th Thif ifT?u f e rthest Use onl y "Sperry's Best Family Flour^ 108 BREAD. Stir thoroughly and test on griddle. If the cakes show a disposition to break add a little more flour. BUCKWHEAT CAKES. Mrs. W. R. Thresher. Three cups Eastern buckwheat flour mixed to a smooth batter with luke-warm water. Add a teaspoon salt, 2 tablespoons N. O. molasses, and about y 2 cake compressed yeast dissolved in a little luke-warm water. Set this mixture to raise over night. In the morning add 1 level teaspoon soda dissolved in a little water. Fry on a hot griddle. POTATO PAN CAKES. Mrs. Jos. Harry. Three large, grated, raw potatoes, 3 well-beaten eggs, a scant teaspoon salt, 3 tablespoons milk, 3 tablespoons flour, 1 teaspoon baking powder. Fry in hot lard. WAFFLES. Mrs. L. O. Stamper. Sift into 1 pint flour 2 teaspoons yeast powder and salt; then add 1 tablespoon melted butter, 2 well-beaten eggs, and enough milk to make a thin batter. Be sure and have the two sides of the waffle pan well heated and greased before begin- ning to bake. WAFFLES. Mrs. John Craig. To 1/2 CU P very soft butter add 3 eggs, yolks and whites beaten separately, 1 quart flour, 2 tea- spoons baking powder, i/ 2 teaspoon salt. Add milk to make a thin batter. Beat hard for 2 minutes and bake in hot buttered waffle irons. ft THE DAILY RECORD Is a Staunch "Woman's Paper." PASTRY HINTS ON PASTRY. Lard must be hard and the water very cold to make good pastry. Handle as little as possible. If you desire the upper crust very flaky, save 2 table- spoons of shortening for top crust. Roll thin and spread evenly, adding a pinch of salt. Cut in 4 pieces, placing each on top of the other. Roll and cut again. Repeat for 3 times at least. When pie is ready for oven, wipe top over with milk and just before it is done remove from oven and wipe over again. Return to oven and finish baking. For a juicy pie take a strip of cloth about l 1 /^ inches wide, wet and bind on the edg of crust. This will pre- vent juice from running out. Remove soon as pie is baked. PIE CRUST. Mrs. W. R. Thresher. Three cups flour, 1 cup lard or % cup cottolene, 1 teaspoon salt, pinch of soda. Chop lard into flour with knife as much as possible. Add just as litle water as is possible to hold together. This recipe makes pastry enough for 2 large pies. APPLE PIE. Peel and chop nice tart apples, % cup sugar, sprinkle of flour, small teaspoon cinnamon, pinch of salt. Stir well together and fill crust and put bits of butter over apples before adding top crust. MINCE MEAT. Two Ibs lean beef boiled and cooled in water it has boiled in. When cold chop fine. Strain the water and add to the mixture when ready to cook 1 Ib suet minced to a powder, 5 Ibs juicy apples pared, cored and chopped, 2 Ibs raisins seeded, 2 Ibs Sultans or seedless raisins, 2 Ibs currants, ^ Ib chopped citron, 3 tablespoons cinnamon, 2 table- spoons cloves, 1 tablespoon fine salt, 1 grated nut- meg, 4 Ibs brown sugar, 1 quart vinegar. Cook a a Use onlv "Sperry's Best Family." a 110 PASTRY. slowly, stirring frequently until the apples are cooked. Taste of the mixture; if too sweet, add vinegar to taste, if too sour, add sugar to taste. If too dry, use cold coffee for wetting. Bottle or can like fruit. LEMOX PIE. Mrs. B. J. Matteson. Two lemons, 1 cup water, 1 cup brown sugar, 2 tablespoons flour, 5 eggs, 2 tablespoons white sugar. Grate the rinds, squeeze out the juice and chop pulp very fine. Place together and add water, flour and brown sugar, working all into a smooth paste. Beat eggs, saving whites of 2, and mix with paste. Bake with lower crust only. This makes 2 pies. While pies are baking beat the whites of 2 eggs to a stiff froth. Stir in white sugar. Place on the top of the pies after they are baked and remove to the oven to brown. LEMON PIE. Mrs. Rob't Inglis. Beat together 1 cup sugar, butter half size of an egg, 3 beaten eggs, leaving whites of 2 for frosting, salt, 1 cup milk, juice and grated rind of 1 lemon. Bake in lower crust Frost with well-beaten whites of 2 eggs and 2 tablespoons powdered sugar. Spread over pie after it is baked and brown in oven. LEMON PIE. Mrs. A. Truscott. Grated rind and juice of 3 lemons, 1^ cups su- gar, 2 grated crackers, iy 2 cups milk, 1 tablespoon butter, 5 eggs. Save whites of 2 eggs for frosting; beat well ; add 1 tablespoon sugar. When pies are baked, frost and return to oven and brown. LEMON PIE. Mrs. Sarah Moore. Yolks of 6 eggs, 6 tablespoons sugar, juice of 2 large lemons; beat well. Cook in double boiler until it thickens. Beat whites to a stiff froth ; add 6 tablespoons sugar and beat into the thickened yolks. Have your crust baked and fill with this and brown in oven. This Cook Book Was Printed by THE RECORD. PASTRY. Ill POTATO LEMON PIE. Mrs. R. L. Gardiner. Juice and grated rind of 1 lemon; grate 1 potato size of lemon, 1 teaspoon flour stirred into 1 cup sugar, 1 cup water, and beaten yolks of 1 egg. Boil a few moments and put into a previously baked crust and frost with remaining white beaten with 1 tablespoon sugar. Brown in oven. LEMON PIE WITH TWO CRUSTS. Mrs. W. R. Thresher. Three eggs, 2 scant cups sugar, 1 cup boiling water, pinch salt) 2 tablespoons flour, juice and grated rind of 2 lemons, small piece butter. Meas- ure sugar and flour and mix thoroughly together; add lemon juice and rind and then boiling water. Let this come to a good boil and then pour it over the well-beaten eggs; add the butter and salt. Let this mixture cool before pouring into the crust. This will make 2 small pies. MOCK MINCE PIES. Mrs. D. O. Castle. One cup sugar, 1 cup vinegar (scant), 1 cup water, 1 cup molasses, 1 cup raisins, y 2 CU P melted butter, 1 cup cracker crumbs well rolled, 1 teaspoon each of cinnamon and allspice, y% teaspoon each of cloves and nutmeg. This makes a large pie or 2 small ones. MOCK MINCE PIE. Mrs. F. R. Clarke. Five rolled crackers, 3 eggs, 1 cup each of sugar, raisins, vinegar, cold water and butter, iy 2 cups of molasses, 1 lemon chopped fine, 1 teaspoon all kinds of spices. Rub butter and sugar together, add eggs well beaten, then add other ingredients. This will make 4 pies. MINCE PIE. Fill a crust with previously made mince meat. Use a shallow plate. Put bits of butter on top mince meat, a litle nutmeg, a few drops of extract lemon and a litle sugar. Cover with a rich pastry. ffl= "Sperry's Best Family Flour." Pure, Sweet, Clear. 1 112 PASTRY. RHUBARB PIE. Mrs. F. R. Clarke. If the rhubarb be tender, it is not necessary to remove all the skin. Cut into small pieces. Turn boiling water over it and let stand for 5 minutes. Drain off the water, and place fruit in pan already lined with crust. Add y z cup raisins, plenty of sugar, brown is preferred, a litle nutmeg, sprinkling of flour, pinch of salt and bits of butter. Bake with top crust. RHUBARB PIE. Eemove the skin and cut rhubarb into inch pieces. Mix well with 1 cup sugar, and 1 table- spoon flour. Put small bits of butter over top be- fore adding top crust. Bake in moderate oven. SQUASH PIE. Mrs. Roberts. One cup strained, well-cooked squash, 1 cup milk, 1/2 cup sugar, 1 teaspoon salt, y 2 teaspoon each of cinnamon and ginger, little nutmeg, 2 well-beaten eggs. Quantity for 1 pie. FILLING FOR PUMPKIN PIES. Mrs. W. R. Thresher. Steam pumpkin and rub through colander. Take 2 cups of the pumpkin, a little salt; add small piece butter, 1 teaspoon each of ginger and cinnamon, 2 scant cups sugar, 3 well-beaten eggs and 3 cups hot milk. This quantity is sufficient for 2 pies. LEMON TARTS. One cup sugar, y 2 cup sweet milk, 1 tablespoon butter rubbed into sugar, 2 cups of flour, sifted three times after adding y 2 teaspoon cream tartar. Juice of 1 good sized lemon, yolks of 3 eggs. Stir well. Line gem pans with a thin pie crust. Fill each with mixture and bake. TARTS. Tarts can be made from any pie crust left over. Roll very thin, cut with biscuit cutter. Prick % of the number with a fork to keep from blistering. In the remaining half cut 3 holes with a thimble. Bake in a quick oven. Prepare for the table by THE KECORD Is the Paper for Your Children. as PASTRY. 113 placing jelly on the pricked crust and place the one with holes over it. FROSTING FOR TARTS. Four tablespoons sugar and whites of 3 eggs, beaten together. Place on top of each tart. Place in oven for frosting to harden. Another method is to cut the thin crust into ob- long pieces, about 3x4 inches. Put jam or jelly be- tween two uncooked pieces and moisten the edges with water. Cook in a hot oven. CINNAMON ROLL. Take ordinary pie crust and roll thin. Cover with sugar, sprinkle with cinnamon and bits of but- ter. Roll up and slice into y 2 inch pieces and cook in hot oven. BERRY PIES. Mrs. R. L. Gardner. Make a good pastry and fill with any preferred berries. Add sugar, y 2 cup for strawberries, % cup for raspberries, 3-4 cup for huckleberries, 1 cup for wild blackberries, iy 2 cups for gooseberries, l 1 /^ cups for currants, 1 tablespoon flour. Mix berries, sugar and flour well together before putting into crust. Bake in moderate oven. CHERRY PIE. Pit cherries enough to fill pie plate; % CU P sugar; 1 tablespoon flour. Mix cherries, sugar and flour well together. Bake in moderate oven. CRANBERRY PIE. Pennsylvania Style. Line pie plate and fill with cranberries. 1 cup sugar, y 2 cup molasses, dust a little flour over from sifter. Cover with little strips of crust about y 2 inch wide, so that it forms the top in little blocks. CREAM PRUNE PIE. Mrs. P. T. Turner. Stew, stone and mash through colander enough prunes to make 1 cup of pulp, sugar to taste, yolks of 2 eggs, well beaten, 1 cup rich milk, pinch of salt and flavor with vanilla. Bake in an under crust a Use onl J "ferry's Best Family." 114 PASTRY. as quickly as possible. Frost with whites of 2 eggs beaten with 1 good tablespoon sugar. Slightly brown in oven. WHIPPED CREAM PIE. Mrs. D. O. Castle. 1 cup milk, 1 scant cup sugar, cooked together in double boiler, with 2 teaspoons cornstarch. When nearly cold add well beaten yolks of 2 eggs and any preferred flavoring. Bake crust separate; then fill with this cream when cool. On this filling put whipped cream sweetened to taste. Lastly well beaten whites of 2 eggs and 1 tablespoon sugar. Do not set in oven to brown, but decorate with red hot iron. CREAM PIE. Mrs. D. O. Castle. One pint milk, well beaten yolks of 2 eggs, 1 tablespoon cornstarch dissolved in little milk re- served from the pint, 1 small cup sugar. Heat milk, sugar, yolks of eggs in a double boiler and slowly add cornstarch stirring until it thickens. Kemove from fire and flavor. Prick the crust to keep from blistering and bake. When filling is cold, fill the crust, frost with remaining whites of 2 eggs beaten with 1 tablespoon sugar. Slightly brown in oven. MOCK CHERRY PIE. Mrs. F. B. Hubbard. Stir together 1 cup sugar and 2 heaping table- spoons flour. Add 1 cup cranberries cut in quarters and y 2 CU P raisins seeded and chopped fine. Lastly, add 1 cup cold water, pinch of salt and a teaspoon vanilla. Bake with 2 crusts and serve cold. COCOANUT PIE. Mary Hardy. Have your crust baked. 1 pint milk, 4 level table- spoons cornstarch, dissolved in a little of the milk, well beaten yolks of 2 eggs, y 2 CU P sugar, a little salt. Heat the milk and add the mixture stirring until well cooked. Fill crust. Frost with beaten whites of 2 eggs, 4 tablespoons sugar, 4 tablespoons cocoanut. Sprinkle with cocoanut and brown in oven. Everyone Is Reading THE RECORD Why? PASTRY. 115 CUSTARD PIE. Mrs. H. M. Baker. Three eggs well beaten together, 4 tablespoons sugar, 1 pint milk, pinch salt, nutmeg to taste. Bake in lower crust in quite a hot oven. Be care- ful not to over bake. CURRANT PIE. Mrs. Geneva Allen. Two cups currants mashed fine, 1 tablespoon flour, 1 cup sugar, yolks of 2 eggs. Beat all to- gether thoroughly. Bake in lower crust only. Frost with white of 2 eggs and 1 tablespoon sugar. Spread on pie after it is baked and brown in oven. CUSTARD PIE. Beat 4 eggs very light. (Save white of 1 for frosting if desired). Add 4 tablespoons sugar, a pinch of salt, flavor to taste. Bring 1 quart milk to boiling point. Turn milk on eggs and sugar, stirring while doing so. Have ready a deep pie tin on which crust is built up around the top. Turn in mixture and bake carefully. To try the pie take a sharp knife. Insert corner of blade in middle of pie. If it seems thick like jelly remove from oven. Beat white of egg very light and spread over top. Brown for a moment. ORANGE SHORTCAKE. Mrs. Geo. Tatterson. Pare the oranges being careful to remove all the white part of the peeling. Quarter and slice re- moving all seeds, stir in sufficient sugar to suit the taste. Let stand for a half hour, drain off the juice, place on the stove and when hot stir in a little flour mixed smooth with water. Cook for a minute or two stirring constantly. Pour over the oranges and mix well. Mix a dough as you would for baking powder biscuits, only use a little more shortening. Divide in halves and roll it out a little thinner than for biscuit to fit the pan you desire to bake it in. Place one portion in the greased pan, spread well with soft butter, place the other on top and bake. Sep- S 1 the Use only "Sperry's Best Family." 116 PASTRY. arate the layers and fill with above mixture and serve at once. Have plenty of filling. If you have more than you can put between the layers, spread a little on the top. LEMON SHORTCAKE. Mrs. R. L. Gardner. Sift together one pint flour, 2 teaspoons baking powder, 1 teaspoon sugar and ^ teaspoon salt. Into this rub 1 tablespoon butter and use sufficient milk to mix into a soft dough like biscuit. Divide into three parts and roll each the size of a layer cake pan. Place 1 cake in the pan and rub over with softened butter. Place the second cake on the first, butter as before and place the last cake on the top. Bake in a hot oven. When done spread the follow- ing filling between the layers. Filling: Moisten 3 level tablespoons cornstarch with cold water and stir this into 1 cup boiling water. Add 1 cup sugar and a pinch of salt. Cook until smooth, then add the juice and part of the grated rind of 1 lemon, 1 heaping tablespoon butter and 1 well-beaten egg. Serve the cake hot. STRAWBERRY SHORTCAKE. One quart flour, made into soda biscuit dough, diivde and roll two layers that will just fit a jelly cake pan. Lay in one, spread a little butter over, lay the other on lightly and bake. Meanwhile get berries ready; 3 pints or more, hulled, and if very large, slice once or twice and sugar plentifully. When the cake is done, lift off the top layer. Lay the other on the plate. Butter liberally, spread on half the berries; put on the other layer inside out, butter, and spread on the rest of the berries. Serve hot. One may use whipped creame with less berries. STRAWBERRY SHORTCAKE. Mrs. Sarah Moore. Make rich biscuit dough in 2 layers, size neces- sary for family. Bake a nice brown and when serv- Musical, Literary Programs Printed by THE RECORD. PASTRY. 117 ing put on strawberries and filling. Use one box of strawberries in all. Take 7 large or 9 small straw- berries and cut but not mash, 2-3 cup sugar, white of 1 egg. Beat 5 minutes at a time at intervals while getting dinner. This is for filling. Take the rest of the box of berries, cut up and add a little sugar. Put a little butter on cakes, cover with berries and then with filling. If it isn't "Sperry's Flour" it isn't the Best Flour. PUDDINGS APPLE DUMPLINGS. Make a rich baking-powder crust; peel and core apples ; roll out crust about 14 f an i ncn thick ; cut out circles to fit apples; place latter on dough; fill cavity with sugar, a little cinnamon or nutmeg; incase each apple in the crust, wet edges and press tightly together; put into kettle of boiling water slightly salted; boil y 2 an hour, taking care that the water covers the dumplings. They are also very nice steamed or baked. Serve with sugar and cream or any hot sweet sauce. When boiling them, some prefer tying a cloth around each dumpling; others roll them in dry flour. QUICKLY-MADE APPLE PUDDING. Butter a pudding dish; fill with a layer of tart apples, quartered. Season the same with a bit of salt, a little cinnamon, some sugar and butter. Add a little water to the apples and when they begin to boil cover with small dumplings and let boil, closely covered, about 20 minutes. Serve with whipped cream or plain cream, sweetened and flavored with vanilla. Other fruits may be used. Dumplings: 1 cup flour, 1 small teaspoon bak- ing powder, little salt, sifted together. Stir up with about y 2 CU P> or little more, of milk, stirring as little as possible, then drop from a spoon. The dough should be thinner than for biscuit, but stiffer than for batter. This pudding is made on top of stove. APPLE PANCAKE. Mrs. W. R. Thresher. Sift 2 cups flour and 2 teaspoons baking powder into a bowl; add y 2 teaspoon salt and rub through the flour y cup butter. Beat 1 egg light and add 3-1 cup milk to it. Stir the egg and milk into the tlour and make a soft dough of it. Spread about For Servants, Use THE RECORD'S Help Wanted Page. f PUDDINGS. 119 an inch thick in shallow pans and fill with slices of tart apples. Sprinkle the top with brown sugar and cinnamon and dot with bits of butter. Bake and serve with cream or a sweet pudding sauce. APPLE PUDDING. Mrs. C. H. Yost. Three cups chopped apple, 1 cup sugar, 3 cups fine bread crumbs, 1 cup raisins, 1 cup currants, y 2 cup citron, 1 pint milk, 1 teaspoon cinnamon, 1 teaspoon nutmeg, y 2 teaspoon cloves, a little salt and 2 well beaten eggs. Line pudding dish with buttered paper, sprinkle with cracker dust and bake about 1 hour. Serve hot with hard sauce. APPLE PUDDING. Stew apples that have be'en pared, cored, and quartered, until soft. Beat and add to every pint of pulp 1/2 CU P f sugar, small piece of butter, y 2 cup of bread crumbs, and 2 eggs well beaten. Bake half an hour. Serve with cream, though the pud- ding is good by itself. Over the top sift a little powdered sugar. A pint of the apple pulp is the foundation of a pudding for four persons. APPLE PUDDING. Mrs. Geo. Condict, Lockeford. Fill a buttered baking dish with sliced apple. Season and pour over them a batter made of 1 tablespoon of butter, y 2 cup sugar, 1 egg, y 2 cup sweet milk and 1 cup flour, in which has been sifted 1 teaspoon baking powder. Bake in a moderate oven till brown. Peaches are very nice cooked in the same way. Serve with sauce. APPLE ROLL. Mrs. Emma Adams. Make a crust as for biscuit. Roll out 1 inch thick and as large as a plate. Cover with sliced apples, seasoned with a small quantity of sugar, spice and pinch of salt. Roll up carefully. Lay close to- gether in pan and bake y 2 hour in hot oven. Serve with sauce. If it isn't "Sperry's Flour" it isn't the Best Flour. m 120 PUDDINGS. APPLE SAGO PUDDING. One quart apples sliced, y 2 cup sago, soaked in 1 cup boiling water over night for several hours, y 2 cup sugar, y 2 CU P cocoanut, little salt and little butter, sometimes just a little water, especially if apples are dry. Mix well. Bake from iy 2 to 2 hours in a slow oven. Serve with cream and sugar. When done should look like wine jelly. POOR MAN'S PUDDING. Mrs. C. W. Norton. Three cups flour, 1 cup molasses, 1 cup hot water, 3 tablespoons melted butter, 1 teaspoon each of soda and cinnamon, 1 cup raisins, 1 egg, y 2 teaspoon cloves. Steam 3 hours. CHOCOLATE PUDDING. One pint milk, y 2 cup sugar, pinch of salt. Heat this; add 2 tablespoons cornstarch dissolved in lit- tle milk, yolk of 1 egg. Cook until it thickens. Re- move from stove and add the white of 1 egg well beaten, 3 tablespoons chocolate. Favor with vanilla. STEAMED CHOCOLATE PUDDING. Miss Moore. One small cup flour and the same of milk. Dis- solve a stick of chocolate in a little of the milk. Cream, i/ 2 cup sugar and y 2 slice of butter; add yolks of four eggs. Stir in the milk, chocolate and the flour (unsifted) slowly. Steam 1 hour. Serve with cream or pudding sauce. CHOCOLATE PUDDING. Mrs. W. P. Steinbeck. One large tablespoon Knox's Gelatine, soaked in 1 cup warm water for 5 or 10 minutes, stirring oc- casionally until dissolved, 6 eggs beaten separately, until very light, 1 cup sugar, 3 tablespoons choco- late, y 2 teaspoon vanilla. Beat all ingredients to- gether and let stand until hardened. Serve with whipped cream. H= THE DAILY RECORD Is a Staunch "Woman's Paper." g" PUDDINGS. 121 ORANGE PUDDING. Mrs. E. W. Drury. Five large oranges, peeled carefully and sliced thin; put in an earthen dish and sprinkle with sugar. Make a boiled custard of 1 pint milk, y 2 cup sugar and 4 eggs, the whites of 2 reserved for frost- ing. When custard is cold, pour over the oranges and make a frosting of the whites of eggs and a little sugar. Spread over top and brown in oven. PLUM PUDDING. Mrs. Robert Inglis. Three cups sifted flour, 1 cup New Orleans mo- lasses, Vo cup brown sugar, y 2 CU P butter, 3 eggs beaten light, 1 cup sweet milk, 2 level teaspoons soda dissolved in milk, 1 heaping teaspoon cinna- mon, 1 scant teaspoon cloves, y 2 a nutmeg, a little salt, 1 cup seeded raisins, y 2 cup shedded citron, y 2 cup candied orange peel, cut fine. Mix the dry ingredients; add molasses and eggs, soda in the milk, melted butter, lastly the fruit well dredged in flour. Fill buttered baking powder tins not quite two-thirds full and steam l 1 /^ hours. GRANDMA'S PLUM PUDDING. Mrs. A. H. Wright. Take soft part of loaf of bread ; pick into pieces. Add 2 beaten eggs, 1 cup seeded raisins, 1 cup mo- lasses, butter size of an egg, spices. Steam 3 hours. PRUNE PUDDING. One cup prunes, soaked over night and sliced fine, 1 cup graham flour, 1 cup sweet milk, 2-3 cup molasses, 2 eggs well beaten, 1 heaping teaspoon soda, pinch of salt, 1/2 teaspoon each of cloves, cin- namon and nutmeg. Pour into buttered mold and steam 2 hours. Sauce: Butter size of an egg, 1 cup sugar, juice and a little of the grated rind of 1 lemon, 1 egg well beaten, 6 tablespoons boiling water, added one at a time, until well mixed. RAISIN PUFFS. Cream 1 tablespoon of sugar and 1 of butter. Add 1 egg, y 2 cup milk, 1 cup flour ( in which sift If it isn't "Sperry's Flour" it isn't the Best Flour. 122 PUDDINGS. iy 2 teaspoons baking powder), and y 2 cup raisins, seeded and chopped fine. Pour this into 4 well- greased cups. Steam y 2 hour. PRUNE PUDDING. Mrs. N. E. Jordan. Chop fine 1 coffee cup cooked prunes. Add the beaten whites of 4 eggs, and a little sugar if de- sired. Bake 20 minutes. Serve with whipped cream. SUET PUDDING. Mrs. J. U. Castle. One-half loaf bread crumbs, % cup chopped suet, 1 cup milk, y 2 cup sugar, y 2 cup molasses, 3 eggs, 1 cup chopped raisins, y 2 cup currants, y 2 teaspoon each of spices, y 2 teaspoon soda. Steam 3 hours. STEAMED PUDDING. Mrs. G. A. Atherton. One small cup suet, 1 cup each of raisins, cur- rants and sour milk, % cup syrup, 1 teaspoon soda, y 2 teaspoon each of cinnamon, allspice, cloves and little nutmeg, flour to make a stiff batter. Steam 3 hours in a tight can. May be cooked in pound baking powder cans in 2 hours. This recipe will fill 5 or 6 cans. SUET PUDDING. Mrs. D. Crane. One cup molasses, y 2 cup sugar, y 2 cup chopped suet, 1 egg, y 2 cup chopped raisins, 1 cup hot water, 1 teaspoon soda and sufficient flour to make of the consistency of cake. SALEM STEAM PUDDING. Mrs. H. Baker. One cup suet chopped fine, 2,y 2 cups flour, mixed with suet, 2-3 cup N. O. molasses, 1 cup milk, 1 cup chopped and seeded raisins, y teaspoon each of cloves and nutmeg, y 2 teaspoon cinnamon, 1 tea- spoon soda, y 2 teaspoon salt. Steam 2y 2 hours. Serve with hard or cooked sauce. SURPRISE PUDDING. Mrs. John Craig. Make a stiff blanc mange as follows: 4 table- spoons cornstarch, 1 quart milk, 4 eggs, beaten separately, % cup sugar, flavor to taste. Pour into =9? THE DAILY RECORD'S Circulation IS the Largest. S IB PUDDINGS. 123 a flat dish. When cold cut into 2 inch squares, roll in sifted cracker crumbs, then in slightly beaten egg, then again in crumbs. Drop into boiling lard and fry until brown. Sprinkle with powdered sugar and serve with the following lemon sauce: Three-fourth cup butter, 114 cups sugar, 2 table- spoons cornstarch. Beat well; add 1 pint of hot water, 1 lemon thinly sliced. Cook about 5 minutes. COTTAGE PUDDING. Two-third cup sugar, i/ 2 cup sweet milk, iy 2 cups flour, butter size of a walnut, 1 teaspoon cream tartar, y 2 teaspoon soda or 2 scant teaspoons bak- ing powder, pinch of salt. Bake in shallow pan. Cut into squares and serve with any kind of sauce. RICE SLICE. Tie loosely in a bag 1 cup raw rice, 1 cup seeded raisins, a pinch of salt and boil in salted water for 2 hours. Slice and serve with cream and sugar. SAGO PUDDING. N. E. Jordan. " Soak until soft y 2 cup sago in enough cold water to cover. Put into a double boiler and cook until clear. Add y 2 cup granulated sugar, juice of 1 lemon and whites of 2 eggs beaten to a stiff froth. Make a boiled custard of 1 pint milk, yolks of 2 eggs, 2 tablespoons sugar, and pour over the cooked sago. Serve cold. BLACK PUDDING. Mrs. Roblin. One-half cup each of chopped raisins, sweet milk and molasses, ^ cup butter, 2 cups flour, i/ 2 tea- spoon soda dissolved in the milk. Steam iy 2 hours. BICE PUDDING. Mrs. A. H. Wright. One-half cup raw rice, 3 pints milk, small piece butter, pinch of salt, 4 tablespoons sugar. Bake slowly 3 hours, stirring every 15 or 20 minutes at first. Then let it brown and serve warm or cold. Th Thif ifTrue rthest ' Use onl J "Sperry's Best Family Flour" 124 PUDDINGS. PINEAPPLE PUDDING. Mrs. H. E. Adams. One-half box gelatine, whites of 3 eggs, 2 cups sugar, pint of hot water, juice of 1 lemon. Dissolve gelatine in water. Add lemon juice and sugar, mix well and strain through cheese cloth into a large mixing bowl. When cool enough to begin to thicken, stir in whites of eggs beaten to a stiff froth. Beat mixture until it is thick and snow white all through. Add 5 tablespoons grated pineapple. Place in molds to harden. Serve with whipped cream. PINEAPPLE PUDDING. Mrs. Wesley Minta. One cup grated pineapple, 1 cup water, whites of 5 eggs, juice of one lemon. Thicken with corn- starch to consistency of blanc mange and sweeten to taste. Directions: Put water and fruit on to' boil; when boiling thicken with cornstarch and let boil 15 minutes very slowly; add juice of lemon and place dish in cold water. After whipping whites of eggs stiff, beat them into hot mixture for 5 minutes. Put into mold and place on ice. Serve with sweetened, whipped cream. PINEAPPLE PUDDING. Mrs. E. W. Drury. , One box Knox's gelatine, l 1 /^ pints warm water, enough to dissolve gelatine, 1 pint sugar, juice of 2 lemons, and juice from 1 pound can of pineapple. Strain this mixture and pour over pineapple, which has been cut into small pieces. Set in a cool place to harden and serve with sweet cream. INDIAN PUDDING. Seven tablespoons cornmeal wet with cold water. Stir in 1 well-beaten egg. Add 1 quart boiling milk, 1 cup molasses, 1 cup cold milk, a little salt and cinnamon. Bake 2 hours stirring occasionally the first hour. Serve plain or with vinegar sauce. CORNMEAL PUDDING. One teacup of meal, y 2 cup of flour, stirred to- gether with cold milk. Scald one pint of milk and THE DAILY RECORD Is a Staunch "Woman's Paper." g PUDDINGS. 125 stir the mixture into it and cook until thick; then thin with cold milk about like thin batter. Add 1/2 cup sugar, y 2 cup New Orleans molasses, 2 eggs, 2 tablespoons butter, little salt, 1 tablespoon of mixed nutmeg and cinnamon and 2-3 teaspoon of soda, just before putting into oven. Bake two hours. After baking half an hour, stir it thoroughly; then finish baking. Serve hot with hard sauce or cream. FIG PUDDING. H. Maude Eaves. One cup each of seeded raisins, chopped figs and chopped suet, 1 cup sweet milk, 2y 2 cups flour, V/ 2 cups molasses, 1 level teaspoon soda, y 2 teaspoon each of cinnamon, ginger and nutmeg. Steam 3 hours and serve with hard sauce. FIG PUDDING. Mrs. John Craig. One-half pound figs, chopped fine, 2 cups bread crumbs, 3 eggs, y 2 cup suet chopped fine, 1% cups sweet milk, y 2 cup sugar, pinch of salt, y 2 tea- spoon baking powder, y 2 cup flour. Beat all to- gether thoroughly 3 minutes. Put into buttered molds or cans with tops; set in boiling water and boil 3 hours. Serve hot with sauce. COCOANUT PUDDING. Miss Moore. Take sufficient stale bread to make a pudding of the required size and pour boiling water over it Soak the bread so that no crumbs remain. Add 1/2 cup of grated cocoanut. Make a custard of 1 quart milk, 4 eggs, 5 tablespoons sugar and a little nutmeg. Mix all and bake. PINEAPPLE TAPIOCA. Soak 1 cup pearl tapioca over night; then cook until transparent; if too thick add hot water. When done, add one can chopped pineapple and the juice also. Sugar to taste. Serve with cream. COFFEE PUDDING. Mrs. T. J. Gill. One pint bread crumbs wet with cold coffee, 1 cup brown sugar, 5 eggs (three will do), 1 cup Be e st L ^our y ^ se only "Sperry's Best Family." m 126 PUDDINGS. raisins, spices to taste, 1 teaspoon soda, y 2 cup mo- lasses. Add flour sufficient to make batter a little thicker than for hot cakes. Use y 2 teaspoon baking powder. Put batter into 3 well-greased 1-pound baking powder cans. Set in boiling water and cook in iy 2 hours. A little chopped suet is very good in this pudding. Any kind of sauce can be used. DATE PUDDING. One-half pound dates (stoned and chopped), 3 tablespoons melted butter, y 2 cup molasses, y 2 cup milk, 1 2-3 cups flour, y 2 teaspoon soda, 14 teaspoon each of salt, cloves, allspice and nutmeg. Thor- oughly mix together the dry ingredients. Add the others, dates last. Steam l 1 /^ hours and serve with hard sauce or whipped cream. ENGLISH BATTER PUDDING. Two eggs well beaten, a little salt, 4 tablespoons sifted flour and 2 cups milk. Bake almost y 2 hour and serve hot with butter and sugar. NUT PUDDING. Two eggs well beaten, y 2 cup butter, 1 cup sugar, 1-3 cup syrup, 1 cup milk, 1 teaspoon each of baking powder and cinnamon, y 2 teaspoon each of cloves, allspice and nutmeg, 1 pint flour, pinch of salt, 1 cup walnuts; chopped fine. Steam 2 hours and serve with liquid sauce. SNOW BALLS. Mrs. J. A. Sanford. One teacup sugar, 1 coffee cup flour, 1 even tea- spoon baking powder, 2 tablespoons sweet milk, 3 eggs, well beaten, and flavor with lemon. Pour into 7 well-buttered cups and steam 25 minutes. When done, take out and roll in powdered sugar. Serve with whipped cream. SNOW PUDDING. Mrs. C. E. Morehead. Pour 1 pint boiling water over y 2 box gelatine; add juice of 1 lemon and 2 cups sugar. When nearly cold, strain and add the whites of 3 eggs beaten This Cook Book Was Printed by THE RECORD. PUDDINGS. 127 stiffly, and beat all together. Set into mold to shape and chill. Make a custard of the yolks of 3 eggs, 1 pint of milk and 1 teaspoon cornstarch, 4 table- spoons sugar and pinch of salt. Pour custard around snow when ready to serve. FRUIT PUDDING. One-third box gelatine dissolved in y 2 CU P c ld water; then add y 2 cup boiling water, y 2 cup sugar and juice of 2 lemons. Cut up 3 oranges and 3 bananas and sprinkle with sugar. Pour the jelly over them. Set in a cold place to harden and serve with cream, whipped or plain. QUEEN OF PUDDINGS. Yolks of 2 egg's beaten well, y 2 cup each of milk and sugar ; mix with bread crumbs and grated rind of 1 lemon, and bake. Take out and spread with jelly; then, over this, spread the beaten whites of 2 eggs and juice of 1 lemon. Place in oven a few minutes to brown. TAPIOCA PUDDING. Mrs. Joe Dietrich. One cup tapioca soaked in water 1 hour, 3 eggs, 1 cup sugar, 1 pint of milk, pinch of salt, and a little nutmeg. Bake % hour. MINUTE PUDDING. Sift 1 pint flour. Take enough milk from a quart to wet it and make a smooth paste, and place re- mainder of milk on the stove. When the milk boils, add paste, y 2 teaspoon of salt, and finally 2 well- beaten eggs. Keep stirring until thoroughly cook- ed. Flavor with sugar and nutmeg, and serve with cream. If double boiler be used, it takes about 15 minutes for boiling. If it gets too stiff, a little milk may be added. DELICIOUS PUDDING. One-half pint molasses, y 2 pint water, 1 teaspoon soda, 1 cup seeded raisins, spices to taste, flour to make a stiff batter, a little salt. Steam 3 or 4 hours. Serve with hard sauce. 'Sperry's Best Family Flour." Pure, Sweet, Clear. g " 128 PUDDINGS. DELICIOUS PUDDING. Mrs. K. Dortmund. One cup cornmeal, 1 pint milk, a little salt, 2 well-beaten eggs, enough syrup to sweeten; pare and slice some apples on top. Cover and bake 2 hours in a moderate oven. Eemove cover when done and brown. GRAHAM PUDDING. One and y 2 cups graham flour, y 2 cup syrup, y 2 cup raisins, y 2 cup currants, y 2 cup sour milk, 1 teaspoon soda, ^4 cup butter, 1 egg, y 2 teaspoon cinnamon, cloves, allspice and mace. Steam 2y 2 hours. Serve with sauce. MABSHMALLOW PUDDING. Mrs. C. H. Yost. Soak 1 tablespoon gelatine in y 2 cup cold water; fill the cup with boiling water. Break the white of an egg into deep bowl; pour in the gelatine and beat y 2 hour. Add 1 cup sugar, and either a cup of nuts, sliced bananas or sliced pineapple and serve with whipped cream. CARAMEL PUDDING. Mrs. D. M. Watson. Place 1 cup light brown sugar in pan on stove till it browns and has a caramel taste; then add 1 tablespoon butter, y 2 cup milk, and cook 12 min- utes. Add to it nearly a pint of milk and 2,y 2 tablespoons cornstarch, stirring constantly. When very stiff and well cooked remove from stove. Flavor with vanilla and pour into mold. Serve cold with whipped cream. CABLE PUDDING. One cup butter, 2 cups sugar, 1 cup sw^eet milk, 3% cups flour, 3 eggs, saving whites of 2 for frost- ing, 1 teaspoon cream tartar, y 2 teaspoon soda or 2 teaspoons baking powder. Bake in two layers. Cut and sugar any kind of fruit two hours before serving pudding and place between layers. No sauce is required. THE RECORD Is the Paper for Your Children. PUDDINGS. 129 DELICIOUS PEACH PUDDING. Mrs. Wesley Minta. Fill a pudding dish with whole, peeled peaches and pour over them 2 cups water. Cover closely and bake until peaches are tender; then drain off the juice and let it stand until cool. Add to the juice 1 pint sweet milk, 4 well-beaten eggs, 1 small cup flour with 1 teaspoon baking powder mixed in it, 1 cup sugar, 1 tablespoon melted butter and a little salt. Beat well 3 or 4 minutes and pour over peaches. Bake until a rich brown and serve with cream or hard sauce flavored to taste. Any fruit may be used. CARROT PUDDING. Mrs. Wesley Minta. One cup each of grated carrot, grated raw potao, sugar, suet, currants and raisins, 2 cups flour, 2 eggs, 1 teaspoon soda. Steam 3 hours. Half the quantity will steam in 1% hours. 1 tea- spoon each of all kinds of spices may be added. Sauce : y 2 cup butter and 1 cup sugar creamed. Beat 2 eggs separately, stirring the yolks into the butter and sugar; add 1 tablespoon flour, then gradually boiling water, stirring all the time, and boil up once. Lastly stir in, gradually, the whites of eggs. As fine as plum pudding. PUDDING SAUCE. Cream y 2 cup butter; add gradually y 2 cup sugar, stirring until light and creamy. Place rounded tablespoon cornstarch in a sauce pan, moisten with a little cold water; pour in 1 pint boiling water and cook clear. Mix all and flavor to taste. HARD SAUCE. Beat 1 cup white sugar, powdered is best, and y 2 cup butter together until thoroughly mixed. The longer it is beaten the better. Add any de- sired flavoring. Some prefer to use equal quantities of butter and sugar, but this makes it very rich. Serve cold. t L Flour. Use onl J "Sperry's Best Family." 130 PUDDINGS. VINEGAR SAUCE. One pint boiling water, 1 cup sugar, 1 table- spoon flour mixed smoothly in a little water, !/4 grated nutmeg and pinch of salt. Boil 10 minutes. Just before serving add 1 tablespoon butter and 2 tablespoons vinegar. CREAM SAUCE. Mrs. Geo. W. Tatterson. Cream together 1 cup powdered sugar a nd scant 1/2 cup butter. Add y 2 cup cream and stir all into 1/2 cup boiling water. Cook for a few moments, stirring constantly. Flavor to taste. CARAMEL SAUCE. L. M. Moore. One tablespoon butter, 1 cup of white sugar, 1 tablespoon cold water. Put these on the stove to brown; add hot water to make the required quan- tity; thicken with 1 teaspoon flour dissolved in a little water. Flavor with 1 teaspoon of vanilla. PUDDING SAUCE. One pint milk or cream, y 2 cup sugar, white of 1 egg beaten lightly, 1 small tablespoon corn- starch. Favor with nutmeg. PRUNE PUDDING. Mrs. F. W. Wurster. One and y 2 cups flour, 1 heaping cup cooked prunes chopped, y 2 cup molasses, y 2 cup sour or sweet milk, y cup butter, 1 egg, 1 teaspoon soda, pinch of salt, y 2 teaspoon cinnamon, cloves, a little nutmeg. Steam 2y 2 hours. Serve with hard sauce. Everyone Is Reading THE RECORD Why? BE a LIGHT DESSERTS CHARLOTTE RUSSE (Fine). Mrs. Sanborn, Benicia. Soak !/4 box Knox's gelatine in y 2 cup of sweet milk y 2 hour, and when dissolved set cup in hot water. Take 1 pint whipped cream; add y 2 cup pulverized sugar, a little salt and the beaten whites of 2 eggs, and flavor with vanilla. Add gelatine lukewarm and strain while adding. Stir until gelatine is well mixed with cream, and when nearly stiff enough to drop, turn into bread tin or mold lined with lady fingers or narrow slices of sponge cake which have been dipped into the white of an egg to hold them together, and have it even on top to set well when turned out. A tablespoon of strawberry juice added will im- prove it, or one can use other flavorings. Split the lady-fingers, putting round side next to tin, and where they do not fit accurately put in small pieces. Needs about 1 pound lady-fingers. Must be made day before using. Served in slices. APPLE FLOAT. To 1 quart apples stewed and well mashed add the whites of 3 eggs well beaten and 4 heaping tablespoons sugar. Beat all together 15 minutes. Serve with rich milk. Flavor with nutmeg. AMBROSIA. Peel and slice 8 fine oranges, y 2 cocoanut, grated, i/ 2 cup pulverized sugar. Arrange oranges in glass dish, scatter cocoanut thickly over them. Sprinkle with sugar, then place another layer of oranges, and so on until all are used. Serve at once. APPLE CHARLOTTE. Mrs. R. J. Quinn. Two heaping teaspoons gelatine, 1-3 cup cold water, 1-3 cup boiling water, 1 cup sugar, 1 cup apple sauce, juice of 1 lemon, whites of 3 eggs. Soften gelatine in cold water; dissolve in boiling water; add sugar, then juice of lemon; strain. Uee onl J "Sperry's Best Family." 132 LIGHT DESSERTS. When cool add apple sauce. When jelly begins to set, beat with a whisk until light. Add whites of the eggs beaten stiff. Beat all together thor- oughly. Turn into moulds and serve with whipped cream. STRAWBERRIES AND WHIPPED CREAM. Mrs. McKenzie. Line a glass dish with lady fingers. Place in the dish a layer of berries, one of powdered sugar, then a layer of whipped cream and so on until dish is filled. Heap cream roughly on top layer, dot with berries, sprinkle with sugar. Serve when thoroughly cold. AN EASILY-MADE DESSERT. Fill the bottom of a dish with strawberries. Boil well some cornstarch in milk; salt, sweeten and flavor. Cool a little after taking from the fire; then pour over the berries and set aside to get cold. Serve with cream and sugar flavored with vanilla or serve with whipped cream. Make cornstarch just stiff enough to pour easily. FROZEN PEACH. Mrs. A. S. Hudson. One pint canned peaches rubbed through a col- ander, 1 pint peach juice, 1 pint water, 1 pint sugar and juice of 1 lemon. Mix all together and freeze same as ice cream. A DELICIOUS DESSERT. Mrs. D. O. Castle. Sugar 1 pint raspberries. Set aside. Heat a glass of grape juice and sweeten to taste. Into this stir the yolks of 6 eggs beaten light. Cook a few minutes and set to cool. Use 1 pound maca- roons. Place in a dish a layer of macaroons, rasp- berries and grape custard, alternately, until dish is full. Beat whites of eggs very stiff and spread on top. Place in oven to brown slightly. When cut the colors are brown, red, yellow and white. Musical, Literary Programs Printed by THE RECORD. m LIGHT DESSERTS. 133 PINEAPPLE DESSERT. Place alternate layers of halved lady-fingers and diced pineapple in dish and pour over all a pint of whipped cream. PINEAPPLE JELLY. Dissolve 2 tablespoons granulated gelatine in 1/2 cup cold water. Add 1 cup hot water in which 1 cup sugar has been dissolved. Add 1 cup fresh pineapple, juice and grated pulp, and 1 table- spoon lemon juice. Pour into a mould. Serve very cold with whipped cream. FRIED CREAM. Mrs. Henry Adams. One pint milk, 1 tablespoon cornstorch, 4 table- spoons flour, yolks of 3 eggs, y> cup su?;ar and 14 of a nutmeg (grated). Scald % pint of milk and reserve y pint in which to mix the flour and corn- starch, stirring constantly until a smooth paste. Add to the hot milk and stir rapidly until quite thick', then add the yolks beaten lightly, the sugar and nutmeg. Cook a moment longer. Pour into a square pan to cool. When cold turn out on a board, cut in squares, dip in white of egg, then in cracker crumbs and fry in hot lard until a light brown. MOONSHINE. Mrs. T. J. Gill. Beat the whites of 6 eggs to a very stiff froth; add gadually 6 tablespoons powdered sugar (to make it thicken use more sugar until 1 pint is used). Beat y 2 hour, then beat in 1 tablespoon preserved peaches cut in tiny bits. Set on ice until thoroughly chilled. In serving pour in indi- vidual dishes some rich cream sweetened and flavored with vanilla. On the cream place a lib- eral portion of the moonshine. This will serve 7 or 8 persons. STRAWBERRY GELATINE. Mrs. T. A. Nelson. One-half box gelatine, iy 2 teacups sugar, V 2 pint cold water, 1 quart strawberries, VL- pi nt boiling water, 2 lemons, y 2 pint of cream. Soak If it isn't "Sperry's Flour" it isn't the Best Flour. 134 LIGHT DESSERTS. the gelatine in the cold water for 20 minutes, then add the boiling water and stir until gelatine is dissolved. Add the sugar and the juice from the lemons; then strain the whole into a measuring cup and add sufficient cold water to make iy 2 pints of the whole. Wet a tin mould with cold water and place a small jam jar in middle to make a hollow center when finished, placing a weight inside of jar to keep it in place. Pour y of gela- tine mixture in mould and set on ice to thicken, keeping the remainder in a warm place. As soon as the jelly sets, add a deep layer of the stemmed fruit, then pour in more of the mixture. Again set on ice and when it thickens, add another layer of the fruit and mixture until all are used. When ready to serve put a little hot water in jar and when jelly is released from sides remove jar. Set mould for a moment in hot water to free sides. Turn out upon a flat serving dish. Sweeten cream, whip to a froth, and heap it into the hollow center made by the jar. STRAWBERRY FOAM. Mrs. Wesley Minta. Wash 1 cup hulled strawberries and press through a sieve; beat 1 cup cream till stiff; beat whites of 2 eggs until dry; then gradually beat into the eggs y 2 cup powdered sugar and continue beating till very stiff; fold in the cream and strawberry juice and set on ice to chill. Serve cold in dainty thin glasses, with lady-fingers. BLANC MANGE. Beat 3 eggs thoroughly and add to them 4 table- spoons cornstarch dissolved in a little cold milk. Let 1 quart milk come to boiling point and stir in the eggs and cornstarch. Stir briskly until cooked. Flavor with lemon or vanilla and pour into mould to cool. Sweeten to taste while cooking or eat with cream and sugar. Can be made without eggs if preferred. For Servants, Use THE RECORD'S Help Wanted Page. LIGHT DESSERTS. 135 BANANA FRITTERS. Mrs. Henry Adams. One heaping cup flour, yolks of 2 eggs, pinch of salt, 2 tablespoons melted butter, 1 cup water. Add the whites beaten to a stiff froth, and stir in lightly 2 or 3 bananas cut in thin strips. Fry in hot lard. Dust with powdered sugar. This will serve 8 persons. STRAWBERRY SHERBERT. Crush to a smooth paste 1 quart strawberries. Add 3 pints water, juice of 1 lemon, 1 tablespoon orange flower water. Strain and add % pound white sugar. Stir till sugar is dissolved. Strain again and set on ice till very cold. PEACH SHERBERT. Mrs. C. H. Keagle. Make a syrup of 1 quart water, 1 pint sugar. Add 1 teaspoon gelatine soaked in cold water. Strain, then add 1 quart yellow peaches, pared and passed through a sieve, juice of 1 lemon. Freeze like ice cream. LEMON SHERBERT. Four cups water, 2 cups sugar, 1 cup lemon juice. Freeze. Take out dasher and add to sherbet the stiffly beaten white of 1 egg. Stir in. Pack like ice cream. PINEAPPLE SHERBET. Mrs. F. B. Hubbard. Boil 2 teacups sugar and 1 quart water 5 min- utes. When cold, add juice of 1 lemon and a small can pineapple. Fresh fruit can be substitute^ After freezing for a few moments open freezer and add the white of 1 >egg well beaten. Cover and finish freezing. PINEAPPLE SHERBET. Mrs. D. M. Watson. Two cans of grated pineapple, 1 pint sugar, 2 lemons, 1 quart water, whites of 2 eggs, 1 table- spoon Knox's gelatine dissolved in 1 cup cold water. Boil sugar and water together for 5 min- utes, take from fire; add lemon juice, pineapple If it isn't "Sperry's Flour" it isn't the Best Flour. 136 LIGHT DESSERTS. and dissolved gelatine, and lastly the eggs well beaten. Freeze as soon as cool. This makes about % gallon sherbet. BANANA SHERBET. Mrs. D. O. Castle. Make a syrup of 1 pint sugar and 1 quart water. When ready to boil set aside to cool. Add juice of 1 lemon and 2 oranges, also 1 dozen ripe bananas, peeled and mashed smooth. Stir all together well and freeze. When it begins to thicken open freezer and add the whites of 2 eggs well beaten. Cover and freeze like ice cream. FLOATING ISLAND. Make a custard of 6 eggs, 1 quart milk, small pinch salt, sugar to taste; beat and strain yolks before adding milk; place custard in double boiler, stirring constantly until it boils; remove, flavor with lemon, rose or vanilla, and pour into a shal- low dish. Spread over the boiling hot custard the well-beaten whites, to which a little sugar has been added; then set aside to chill. Some turn the custard into glasses and serve with whipped cream or frothed whites of eggs on top, finishing with a lump of jelly in center. When the whites have been sufficiently whipped, some prepare them by placing a tablespoonful at a time on boil- ing water or milk, lifting them out carefully when cooked and placing them gently on the float. CARAMEL CUSTARD. Mrs. Roberts. Yolks of 3 eggs, 1 cup milk, 1 cup sugar, 1 table- spoon cornstarch. Boil milk. Put sugar in frying pan and burn to rich chocolate brown. Stir con- stantly until melted. Pour in milk, let stand on stove and stir until dissolved. Beat yolks, add cornstarch dissolved in little milk. Pour hot mix- ture on eggs, stirring constantly. Bake in moder- ate oven, as a custard. Add meringue of whites of eggs and brown. I THE DAILY RECORD Is a Staunch "Woman's Paper." LIGHT DESSERTS. 137 CARAMEL CUSTARD IN CUPS (Fine). Miss Gurnee, O. C. S. Melt 4 tablespoons sugar until light brown ; pour it into 6 cups and shake quickly so the caramel will line them. Beat 3 eggs without separating. Add to them 3 tablespoons sugar, II/Q cups cream and 1 teaspoon vanilla. Thoroughly mix all, and pour over the caramel. Set the cups in a baking pan of hot water and bake in the oven 10 or 15 min- utes, until set in the center. Serve cold. APPLE CUSTARD. Grandma. Pare and core 8 or 10 medium-sized apples. Lay them in cold water until a syrup is prepared in which to boil them. Make a syrup of 1 cup water, juice and grated rind of 1 lemon, % cup sugar, and a few pieces of stick cinnamon. Put in the apples and simmer until soft. Take them up, nicely drained and place in dish for table. Boil syrup and pour over them. Make a soft custard with yolks of 4 eggs, 3 tablespoons sugar and 1 scant quart milk. When cold, spread over the apples. Whip the whites of the eggs, flavor with lemon and place on custard. Set in oven long enough to color frosting. ORANGE CUSTARD. Mrs. Emma Adams. Five eggs beaten with 2 cups sugar. Add juice of 2 oranges and rind of 1 and 2i/ 2 cups milk. Fill cups and bake y> hour. PRUNE WHIP. Mrs. Ida M. Stites. Soak 12 large prunes over night. Stew until tender. (Try with a straw). Remove pits. Cut very small ; add y> cup sugar, the whites of 2 eggs, beaten stiff, 1 heaping teaspoon cream tartar. Beat all together and pour into baking dish. Place in moderate oven until whites of eggs are brown. Serve in same dish as cooked in. Beat yolks and add to milk for sauce. Sufficient quantiy for 6 persons. If it isn't "Sperry's Flour" it isn't the Best Flour. 138 LIGHT DESSERTS. PRUNE WHIP. Mrs. T. A. Nelson. To % pound prunes stewed very soft and strained through a colander add 4 tablespoons fine sugar, whites of 4 eggs, well beaten. Bake 20 minutes in slow oven. When cold serve with whipped cream. PEACH ICE CREAM. Mrs. J. O. Derr. One quart nice ripe peaches after they are mashed fine, about 1 quart of pure sweet cream, 4 cups sugar and whites of 2 eggs. Freeze without cooking. ICE CREAM. Louise Wurster. Heat thoroughly 1 quart milk, 1 cup sugar and 5 eggs well beaten. When cold flavor and add 1 pint cream. ICE CREAM. Mrs. F. R. Clarke. Twelve eggs well beaten, 1 gallon milk, 4 teacups sugar, 1 pint rich cream, flavor to taste. Heat milk to boiling point. Turn on to the eggs and sugar. When cool enough to freeze add cream and flavoring. One-half of the above ingredients will make a gallon of ice cream. Instead of the cream, 2 teaspoons cornstarch dissolved in a little cold milk and stirred into the boiling milk can be used with satisfactory results. ICE CREAM (Fine). One pint fresh cream, y 2 can condensed cream, 5 eggs, whites and yolks beaten separately, 11/2 (large) cups sugar beaten with yolks of eggs. Flavor with vanilla. Do not boil. This makes 1 gallon. (Sweetening and flavoring freeze out some). SPANISH CREAM. Mrs. A. Truscott. Soak 1/2 box gelatine in enough water to cover. Scald 1 quart milk. Stir in gelatine until dissolved. Beat together yolks of eggs and 1 small cup sugar. Turn hot mixture on eggs and sugar. Return to stove and stir rapidly until it thickens. Remove from stove and add beaten whites of 4 eggs. Turn into moulds to harden. Serve with whipped cream. THE DAILY RECORD'S Circulation IS the Largest LIGHT DESSERTS. 139 ' DUCHESSE CREAM Mrs. J. O. Derr. One cup tapioca covered with water over night. Drain and cover with hot water. Simmer until it becomes clear, stirring all the tima Add juice of 2 lemons, 1 can chopped pineapple, 2 cups sugar, and beaten whites of 2 eggs. Serve with cream. TAPIOCA OR LEMON CREAM. Mrs. P. B. Hubbard. Two tablespoons pearl tapioca soaked over night ; drain. Cook with l 1 /^ pints milk, yolks of 2 eggs, 3 tablespoons sugar, 1 teaspoon extract lemon. When cooked beat in whites of eggs. BAVARIAN CREAM. H. Maude Eaves. Boil 1 pint rich milk, 4 tablespoons sugar. Add 1/2 box gelatine, While this is cooling whip 1 pint cream very stiff. When mixture is nearly cold stir in the whipped cream. Pour into moulds. Flavor to taste. TAPIOCA CREAM. Three tablespoons tapioca soaked in 1 cup water over night. Boil 1 quart milk and stir in tapioca until it thickens. While on the stove stir in the well-beaten yolks of 3 eggs, 1 cup sugar, 2 tea- spoons vanilla or lemon and pinch of salt. Beat whites of eggs for frosting. When thoroughly beaten pour boiling water over them. Drain off water and drop frosting in spoonfuls over the tapioca after it has become cold. A nice dish for invalids. NAPOLEON CREAM. Mrs. P. Dohrmann. Bring 1 quart milk to boiling point. Add 6 well- beaten eggs creamed with 4 tablespoons sugar, pinch of salt, butter size of a walnut and 1 teaspoon vanilla. Stir constantly until it thickens. Pour into a dish and set aside to cool. Before serving beat the whites of 4 eggs very light. When frosting will stand alone beat into it, gradually, y 2 glass currant jelly and 5 drops extract of rose. Drop in spoonfuls over pudding after it is cold. * Th Th!fif Tru f e rthest ' Use onl J "Sperry's Best Family Flour" 140 LIGHT DESSERTS. LEMON CREAM. Miss Gurnee, Oakland Cooking School. Two eggs, juice of 1 lemon, little of grated rind, 1/2 CU P sugar, 14 cup cold water. Beat eggs very light; add lemon juice and rind, sugar and water. Cook in double boiler until like thick cream. Beat with egg beater while cooking. May be flavored vanilla. Serve cold. PINEAPPLE CREAM. Mrs. J. M. Royce. Select a well-shaped, ripe pineapple. Cut off the upper end and remove all the flesh from the center, keeping the shell in good shape. Set the rind on ice to become chilled and shred the pineapple re- moving the core. To each pint of fruit allow 3 cups water and a pint of sugar. Boil all for 15 minutes, then add 1 teaspoon of gelatine dissolved in cold water and press the whole through cheese cloth. When cold add juice of 2 lemons, and freeze to the consitency of mush. Then add 1 cup of cream whipped stiff. Pour into the pineapple shell, heap- ing it lightly on top. Set the shell in the can of the freezer, or any pail of sufficient size which is tightly covered. Bury in ice and salt for 1 hour. This can be colored with coloring paste to please the eye. HAMBURG CREAM. A. Friend. Two large lemons, juice and rind ; 1 cup sugar, 8 eggs. Stir together the juice, rind and sugar; add the well-beaten yolks. Put all in a tin pall and set in a pot of boiling water (if you have not a double boiler) ; stir for 3 minutes, take from the fire; add the well-beaten whites of the eggs. Serve when cold. STRAWBERRY ICE. Make a syrup of 3 cups sugar and a little water. When ready to boil, add juice of 5 or 6 lemons, ^4 box gelatine (soak gelatine in a little cold water), 1/2 box strawberries, crushed smoothly and sweet- ened a little. Add enough water to make a little THE DAILY RECORD Is a Staunch "Woman's Paper." LIGHT DESSERTS. 141 less than 1 gallon. After freezing slightly, add well-beaten whites of 2 eggs and stir rapidly. Close can and finish freezing. PINEAPPLE ICE. Florence Padgham. One !/2 pints cold water, y 2 pint sugar. Boil to- gether for 10 minutes. Juice of 1 lemon. Beat white of 1 egg very stiff. Large !/2 CU P pineapple. Mix pineapple and lemon with syrup after latter is cold. Add last the beaten white. Freeze. LEMON ICE. Boil 3 pints water, li/ 2 Ibs sugar and rinds of 2 lemons, 1.0 minutes. Strain; when cool add juice of 6 large lemons, being careful to remove all the seeds and pulp. Mix well and freeze. RHUBARB ICE.^-Mrs. Al. Davidson. Stew nice young pie-plant with juice and rind of 1 lemon, until rhubarb is tender. Strain and add sugar to taste. Freeze and serve at once. Know the Luxury TTsA nnlv "ST\ATTV'H "RAftt of the Best Flour. u se oni y operry s isest of the Best Flour. ff = CAKES HINTS ON CAKE-MAKING AND BAKING. To have perfect success, the cook must use judgment and care. First prepare your pans; cover bottom of pan with paper, grease well (for which lard is better than butter), then sprinkle with flour; turn the pan over, and the flour that is left will keep the cake smooth and make it come out nicely. For layer cake do the same, but do not use the paper. For mixing, earthen or granite ware is much better than tin. In regard to mixing cake, cooks differ. Some cream butter and sugar, add eggs, milk, flavoring, then flour with the baking powder. Some think that the better way is to always separate the whites from yolks, breaking yolks into mixing dish and whites into a shallow plate. Beat whites stiff and mix with the beaten yolks; add the sugar, sifted, the butter, soft but not oily, the milk, the flour with the baking powder, and lastly the flavor- ing. It is usually advisable to follow directions as given for the particular cake desired. Never stir cake. Beat it thoroughly, bringing the batter up from the bottom of the dish at every stroke. Always sift the baking powder with the flour. Fine cane sugar, sifted, is the best. If fewer eggs are used than directed, use a little more bak- ing powder. Eggs beat lighter when cold and fresh. A small pinch of salt added helps to cool and freshen them. Some cake-makers prefer to use cold water instead of sweet milk. Always test your dough. Place a spoonful in a small patty pan and bake. If it raises higher in the center, it has plenty of flour. If it is level, it This Cook Book Was Printed by THE RECORD. CAKES. 143 needs a little more flour. If it goes to a decided peak, it has too much flour and a very little milk should be added. A funnel pan is preferable for all fine loaf cakes. They are less liable to fall. Layer cakes require a hot oven; loaf cakes a moderate one, allowing heat to increase. Cakes containing molasses should have a very slow oven, as they burn easily. All except layer cakes should be covered with a paper cap, while baking. Take a square of brown paper large enough to cover well the cake pan. Cut off the corners and lay a plait on four sides, fasten- ing each with a pin so as to fit nicely over the pan. This will throw it up in the center so that the cover will not touch the cake. Save the cap as it can be used several times. Be careful not to remove cake from the oven be- fore done. Test with a clean broom-splint or knit- ting needle, and if the dough does not adhere it is done. When removed, set the cake while in the pan, on an inverted sieve to cool evenly. It should re- main in the pan at least fifteen minutes after leav- ing the oven. To prepare currant and raisins: Wash currants in warm water, rubbing well and changing water until clear; dry in a sieve; spread on a cloth and rub; pick out poor ones. Put others into a warm oven to dry thoroughly before using. Raisins for cake should never be washed. The moisture would tend to make cake heavy. Dredge them with flour and add just before putting into the oven; otherwise they will sink to the bottom if the cake is allowed to stand. Fruit cakes keep well in waxed paper ; better and longer if wrapped in tin foil. Cut citron and orange peel fine; never chop. "Sperry's Best Family Flour." Pure, Sweet, Clear. 144 CAKES. SCRIPTURE CAKE. Mrs. G. W. Grupe. 1 cup butter Judges, 5-25. 2 cups sugar Jeremiah, 6-20. 3y 2 cups flour 1 Kings, 4-22. 3 cups figs or other fruit 1 Sam., 30-12. 1 cup nuts Genesis, 43-11. 1 cup sour milk, pinch of soda Exodus, 3-8. 5 eggs Isaiah, 10-14. Pinch of salt Leviticus, 2-13. 1 large spoonful water Genesis, 24-20. Spices to taste 1 King's 10-2. Follow Solomon's advice for making a good boy (first clause, Proverbs, 23-14) and you will have a good cake. PORK CAKE (Fine). One pound fat pork, 4 eggs, 1 cup molasses, 1 cup sugar, 2-3 cup hot water, 1 cup (large) raisins, 2-3 cup currants, 2 teaspoons soda. Spice of all kinds. This makes 2 large cakes, which will keep like fruit cake. Chop pork very fine; pour the hot water over it (coffee is better), then let it cool When cool put in sugar, molasses, raisins, then eggs. Flour last with soda mixed into it. Apples may be substituted for raisins but they should be boiled in molasses to give rich color. WEDDING FRUIT CAKE. Mrs. W. B. Harrison. Two Ibs sugar, 1% Ibs butter, 2 Ibs flour, 4 Ibs currants, 4 Ibs raisins, 1 Ib citron. 10 eggs, y 2 pint syrup, Vo pint sour milk, 1 gill fruit juice, 1 cup chopped almonds, 1 teaspoon soda, 1 tablespoon each of mace, cloves, cinnamon and 1 nutmeg. FRUIT CAKE. Mrs. P. T. Turner. One-half Ib flour, y 2 Ib butter, y 2 Ib sugar, 5 eggs, li/2 Ibs raisins, 1 Ib currants, y 2 Ib citron, y 2 table- spoon mace, 114 tablespoon clotves/il tablespoon each of cinnamon and nutmeg. Scant y 2 teaspoon soda, !/4 cup syrup, and 1 cup chopped nuts. THE RECORD Is the Paper for Your Children. CAKES. 145 WEDDING CAKE. Two Ibs sugar, 2 Ibs butter, 2y 2 Ibs flour, 15 eggs, 1 Ib citron cut fine, 3 Ibs currants, 3 Ibs stoned raisins, i/o cup \vetting, 1 cup molasses, 1 teaspoon soda, 2 nutmegs, 1 tablespoon each, cloves, cinna- mon and mace, 1 orange. Nuts may be added. Bake 4 or 5 hours. Will make 2 large cakes. FRUIT CAKE. Mrs. F. R. Clarke. One Ib flour, 1 Ib butter, 1 Ib sugar, 3 Ibs raisins, 3 Ibs currants, 1 Ib citron, 14 Ib flour in which to roll fruit, 12 eggs, 4 nutmegs, 1 oz. mace, 1 tea- spoon each of soda, cinnamon, cloves and y 2 tea- spoon allspice, y 2 pint molasses. Chop half the raisins. The cake is much improved by stoning all the raisins. Bake in a deep pan in a moderate oven for several hours. Cake is much improved by bak- ing several months before using. FRUIT CAKE. Mrs. C. E. Morehead. One cup butter, 2 cups sugar, 1 cup molasses, 1 cup sour cream, 4 eggs, 3y 2 cups flour, 1 cup rais- ins, 2 cups currants, some citron, cut fine, 1 tea- spoon each of cloves, allspice, cinnamon and soda. PLUM CAKE. Two cups brown sugar, 2-3 cup butter, i/ 2 cup sweet milk, 3 cups flour, 2 teaspoons baking pow- der, 3 cups raisins, y 2 cup citron, cut fine, 1 table- spoon each of cloves, cinnamon, nutmeg, 2 table- spoons w r etting. DRIED APPLE CAKE. Mrs. E. J. Matteson. Pour boiling water over l 1 /^ cups dried apples and let stand over night. Chop apples and let sim- mer in % cup molasses till almost dry. Let stand until cool and flour same as any fruit, 1 cup sugar, 2 eggs, y 2 cup milk, 1 teaspoon soda dissolved in milk, 1 tablespoon butter and all kinds of spices, flour to make a thin batter. Add apples last. no theBest L F X iou? Use only "Spercy's Best Family." a 146 CAKES. DRIED APPLE CAKE. Mrs. D. O. Castle. Soak 2 cups dried apples over night. In morn- ing chop fine. Add % cup molasses, 1 cup light brown sugar, 1 cup butter warmed a little, 4 eggs, 1/2 CU P sour cream, 1 teaspoon soda, 2y 2 cups flour, 1 teaspoon all kinds of spices, 1 cup raisins, seeded, chopped and rolled in flour. This cake will keep some time. Bake in slow oven. APPLE CAKE. Mrs. R. A. Taylor. Soak 3 cups dried apples in water over night. In morning, chop fine and boil % of an hour in 2 cups of syrup; when cool add 1 cup butter, 1 cup sugar, 1 cup sour milk (in which dissolve 1 teaspoon soda), 4 eggs, 4 cups flour (containing 2,y 2 tea- spoons yeast powder), 1 cup raisins, 1 teaspoon each of nutmeg, cloves and 2 of cinnamon. POUND CAKE. Mrs. Thomas McKay. Two large cups sugar, iy 2 cups butter (scant), 8 eggs, 2 cups unsifted flour, 1 even teaspoon bak- ing powder, and flavor with lemon. If baked in 1 pan, bake 1 hour. Better if baked in a funnel pan. WHITE POUND CAKE. Mrs. A. Truscott. Whites of 12 eggs, 1 pound sugar, % pound but- ter, 1 pound sifted flour, 1 pound shredded cocoa- nut, 1 pound blanched and chopped almonds, y 2 pound chopped citron, y 2 glass milk or water, 1 teaspoon baking powder. POUND CAKE. Mrs. J. U. Castle. 10 eggs, 3 good cups flour, 3 scant cups sugar, ~Ly 2 cups butter. Add 4 tablespoons of hot water to the sugar and butter before creaming. Cream well, then beat in eggs, 1 at a tinm Add sifted flour with 1 small teaspoon baking powder. Beat all together thoroughly. Flavor. DELICIOUS PLAIN CAKE. Mrs. F. R. Clarke. Two cups sifted sugar and 1 scant cup butter beaten together. Add 3 well-beaten eggs, 1 cup Everyone Is Reading THE RECORD Why? CAKES. 147 milk, 3 cups flour, measured after sifting 3 or 4 times. Sift with flour 1 teaspoon cream tartar and y 2 teaspoon soda or 2 teaspoons baking powder. Add the milk and flour alternately. Flavor to suit. The oven should be quite hot when cake is first put in, then keep a slow even fire. WHITE PERFECTION CAKE. Mrs. G. C. Hyatt. Three cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 1 cup cornstarch, whites of 12 eggs beaten to a stiff froth, 2 teaspoons cream tartar, 1 of soda sifted into the flour. Dissolve the corn- starch in the milk and add it to the sugar and butter ; beat well together ; add milk, then flour and lastly the whites of eggs. Flavor. PLAIN WHITE CAKE. Mrs. F. B. Hubbard. Whites of 3 eggs well beaten, 1 cup sugar, y 2 cup butter, y 2 CU P sweet milk, 1 cup flour, y 2 cup corn- starch, 1/2 teaspoon cream tartar, 14 teaspoon soda. SUNSHINE CAKE. Mrs. Sanborn. Five whole eggs and whites of 2 extra, 1 cup sugar sifted 5 times, 2-3 cup flour sifted 5 times, then take measure, 1-3 teaspoon cream tartar and pinch of salt in flour, flavor with lemon. Beat yolks very light; when whites are half beaten, add cream tartar to them and beat very stiff. Stir in yolks and sugar well beaten together; fold in flour last, but as easily as possible. Bake in slow oven from 35 to 50 minutes, in a funnel pan, ungreased. Use yolks of the 2 extra eggs for frost- ing. DORCAS CAKE. Mrs. H. E. Adams. One cup sugar, y 2 cup butter rubbed to a t;ream, y 2 cup milk, 1 heaping cup of flour sifted with 1 teaspoon of baking powder. Whites of 3 eggs beaten to a stiff froth folded in last. Flavor with orange. Frosting: Beat the yolks of the eggs with 5 heaping teaspoons of powdered sugar 15 minutes. Flavor with orange. Use only "Sperry's Best Family." 148 CAKES. CANARY CAKE. Mrs. McKenzie. One-half cup butter, iy 2 cups sugar, l 1 /^ cups flour, y 2 cup milk, 4 eggs, 1 teaspoon vanilla, 1 tea- spoon baking powder. Cream butter and sugar and add yolks of eggs, one at a time without beating, and stir well until all the yolks are in; then add milk and flavoring; then flour; then whites of eggs, beaten stiff; and last of all the baking powder. Bake for more than 1 hour in a very slow oven, in- creasing the heat gradually. POND LILY CAKE. One cup butter, iy 2 cups sugar creamed thoroughly. Add well-beaten whites of 2 eggs, then beat entire mixture 5 minutes. Add well-beaten whites of 2 more eggs; beat again; then add the white of one more, and beat for 5 minutes. Stir in 1 cup milk a little at a time. When milk is all added be sure the sugar is dissolved. Add V/ 2 pints flour with ~Ly 2 teaspoons baking powder. Flavor. Best baked in a funnel pan or in 2 small loaves. Frost with boiled frosting. DELICATE CAKE. Mrs. C. Yost. Two cups sifted sugar, 1 cup butter, 1 cup milk, 1 cup cornstarch, 2 cups sifted flour, 2 teaspoons baking powder, 1 teaspoon lemon, whites of 7 eggs beaten very stiff and folded in last. DELICIOUS CAKE. Mrs. W. F. Jordan. Two cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 3 eggs well beaten, 1 teaspoon baking powder, 1 cup chopped raisins. MARBLE CAKE. Mrs. E. J. Matteson. Light part : iy 2 cups white sugar, y 2 cup butter, !/2 cup sweet milk, w T hites of 4 eggs, 2y 2 CUP 8 fl ur into which sift 1 teaspoon cream tartar and y 2 tea- spoon soda. Dark part : 1 cup brown sugar, y 2 cup molasses, y 2 cup butter, y 2 cup sour milk, yolks of 4 eggs, 2y 2 cups flour into which has been sifted 1 teaspoon cream tartar and y 2 teaspoon soda, and 1 teaspoon Musical, Literary Programs Printed by THE RECORD. CAKES. 149 each of cinnamon, cloves, allspice and nutmeg. Drop into cake pan in alternate spoonfuls. MARBLE CAKE. Mrs. G. W. Grupe. Cream % cup butter with iy 2 cups sugar. Add 1 cup milk, 21/2 cups flour, 2 teaspoons baking pow- der and whites of 5 eggs. Sift flour with baking powder adding alternately with eggs. Flavoring. To make the marble, divide the batter into 3 parts. To one part add a tablespoon ground chocolate; to the second, a few drops of fruit coloring, leaving the last white. Place alternately by spoonfuls in baking pan. MARBLED 'CHOCOLATE CAKE. One-half cup butter, and 1 cup sugar beaten to a cream, y 2 cup sweet milk (cream is better), iy 2 cups flour, 1 teaspoon baking powder and whites of 4 eggs, added last Take 1 cup of this mixture, add to it 5 tablespoons grated chocolate, wet with milk and flavored with vanilla. Put a layer of white batter in cake pan; drop the chocolate batter with a spoon in spots; add the remainder of the white batter and bake. Use chocolate icing. MARBLE CAKE. Mrs. E. J. Matteson. Light part : l 1 /^ cups white sugar, y 2 cup butter, y 2 cup sweet milk, 2y 2 cups flour, y> teaspoon soda, 1 teaspoon cream tartar and whites of 4 eggs well beaten and added last. Dark part : 1 cup brown sugar, y 2 cup molasses, 1/2 cup butter, y 2 cup sour milk, y 2 teaspoon soda, 1 teaspoon cream tartar, yolks of 4 eggs and 2y 2 cups flour. 1 teaspoon each of cinnamon, cloves, all- spice and nutmeg. LEMON CAKE. May Oldham. Cream together 1 cup sugar and 1-3 cup butter. Add 3 eggs beaten very light, iy 2 cups flour sifted twice with I 1 /*? teaspoons baking powder and pinch If it isn't "Sperry's Flour" it isn't the Best Flour. 150 CAKES. of salt, also the grated rind of 1 lemon. Beat rap- idly for 5 minutes. Pour into a well-greased pan and bake in a slow oven. When done mix juice of 1 lemon with 2-3 cup sugar and spread over the top. An orange may be used instead of the lemon. ANGEL CAKE (Fine). One cup flour, 1^ cups granulated sugar, 11 eggs (whites), 1 teaspoon vanilla or almond, 1 teaspoon cream tartar. Sift flour 4 times then measure. Add cream tartar and sift 4 times more. Sift sugar 3 times through flour sieve. Beat whites of eggs to a stiff froth, add sugar, a little at a time, then flour and lastly vanilla. Beat up well. Do not butter pan, but lay paper in bottom of it. Bake 40 or 45 minutes in a moderate oven. When done turn the pan up side down but let air get under. If the cake does not come out after standing an hour or so, run a knife around gently. Frost cake on down side with a cream frosting: 1^ cups powdered sugar whipped into 6 tablespoons thick cream until it looks like and has consistency of other icing. This cake should be baked in a funnel pan and covered while baking with a paper cap. (See "Hints on Cake Making"). GOLD CAKE. One cup sugar, y 2 CU P butter, y 2 cup milk, yolks of 5 eggs (well beaten), iy 2 CU P S (l ar g e ) flour, 2 scant teaspoons baking powder. Flavor with lemon. SILVER CAKE. Measure ingredients same as in Gold Cake, using well-beaten whites of 5 eggs. Flavor with rosa CLEVELAND LOAF CAKE. Mrs. W. R. Thresher. Three-fourths cup butter slightly warmed and beaten to a cream with 1 cup sugar. Separate 3 eggs and beat whites to a stiff froth and set aside to be added to batter the last thing. Beat yolks For Servants, Use THE KECORD'S Help Wanted Page. a CAKES. 151 and add to the butter and sugar. Beat well; add gradually y 2 cup milk, beating until creamy. Now add 2 cups flour, into which has been sifted 2 level teaspoons baking powder and when smoothly mixed add flavoring and beaten whites of eggs. WATERMELON CAKE (white part). Two cups white sugar, 1 cup butter, 1 cup milk, 31/2 cups flour, 2 teaspoons cream tartar, 1 teaspoon soda or "2 teaspoons baking powder, whites of 6 eggs, well beaten. Flavoring. RED PART. One cup red sugar, y 2 cup butter, 1-3 cup milk, 2 cups flour, 1 teaspoon cream tartar, y 2 teaspoon soda, or \y 2 teaspoons baking powder, yolks of 6 eggs, 1 cup Sultana raisins (whole). Bake in large round pan. Cut a piece of plain stiff paper 3 inches wide by 22 inches long. Grease both sides. Pin ends together. Place in center of pan. Turn red part inside circle made by paper. Turn white part outside circle. Remove paper carefully, using knife. Bake at once. POTATO CAKE. Two cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 1 cup chopped walnuts, 1 cup ground choco- late, 1 cup mashed potatoes, 2 teaspoons baking powder, y 2 teaspoon each of cinnamon, cloves and allspice, 5 eggs. Cream the sugar and butter; add eggs well beaten. Put nuts, spices, baking powder, and chocolate into flour. Add to sugar, butter and eggs. Add potatoes last. POTATO CARAMEL CAKE. Mrs. J. Manuel. Two-thirds cup butter, 2 cups granulated sugar, 2 cups flour, 1 cup hot mashed potatoes, y 2 cup sweet milk, 4 eggs, 2 teaspoons baking powder, 1 cup chocolate, 1 cup chopped walnuts, 1 teaspoon each of cloves, cinnamon and nutmeg. Cream but- ter and sugar; then add yolks of eggs; then milk, If it isn't "Sperry's Flour" it isn't the Best Flour. m 152 CAKES. potatoes, spices and chocolate. Sift baking powder into flour. Beat white of eggs stiff and add the nuts just before putting into pan, Bake 1 hour in an oven not too warm until the cake loosens from the edge of the pan. Frosting : % cup milk, 2 cups sugar, butter size of an egg. Boil until it strings, then beat. DEVIL'S FOOD CAKE. Mrs. C. Nicewonger. First part: (Custard), 1 cup grated chocolate, 1/2 cup milk, 1 cup brown sugar, 1 egg, 1 teaspoon vanilla, Stir all together in a granite saucepan and cook slowly for a few minutes. Set aside to cool. Second part: 1 cup brown sugar, y 2 CU P butter, 2 cups flour, y 2 cup milk, 2 eggs. Cream butter, sugar and yolks of eggs; add milk, sifted flour and whites of eggs beaten stiffly. To this add the custard part. Then stir in a level teaspoon soda dissolved in a little water. This makes three lay- ers, which should be put together with boiled frost- ing, or bake in 1 large loaf. DATE CAKE. L. M. Moore. One and a half cups sugar, 2-3 cup each of butter and milk, 3 cups of flour, 3 eggs well beaten, l 1 /^ teaspoon baking powder, 1 pound stoned dates, chopped. NUT CAKE. Two small cups sugar, 1 cup butter, 4 eggs, 3 cups flour, 1 cup cold water, 2 teaspoons baking powder, 2 cups chopped nuts. NUT CAKE. Mrs. O. M. Rowland. Three eggs well beaten, V/ 2 cups sugar, 1 scant cup butter, i/ 2 cup sweet milk, 2y 2 cups flour, 1 cup raisins, 1 cup walnuts chopped fine with flour sifted over them, 2 teaspoons baking powder, 1 tea- spoon each of lemon and nutmeg. THE DAILY RECORD Is a Staunch "Woman's Paper." CAKES. 153 WALNUT CAKE. Mrs. J. C. Gage. One-half cup cornstarch, 1 cup flour, y 2 cup milk, y 2 cup melted butter, 1 cup sugar, 2 eggs, 1 tea- spoon baking powder and 1 cup English walnuts, pounded quite fine. LOAF NUT CAKE. Mrs. S. J. Hardy. Two-thirds cup butter, 1 2-3 cups sugar, 2-3 cup sweet milk, 2 eggs, 2 2-3 cups flour, 2 teaspoons baking powder, 1 cup broken nuts. CRACKER AND NUT CAKE. Seven eggs well beaten, iy 2 cups sugar, y 2 cup butter, 1 tablespoon milk, 11/2 cups rolled crackers, 1 cup grated chocolate, 1 teaspoon baking powder. Add 1 cup chopped walnuts, 1 cup chopped raisins, 1 cup citron. COFFEE CAKE. Mrs. S. A. Borland. Three scant cups flour, 1 cup sugar, y 2 cup but- ter, y 2 cup molasses, 2 eggs, 1 cup fruit, y 2 cup cold coffee, 1 teaspoon cinnamon, y 2 teaspoon allspice, y 2 teaspon cloves, 1 teaspoon soda, GERMAN COFFEE CAKE. Two quarts of flour mixed into a soft dough with lukewarm milk; add 4 or 5 teaspoons Brewers' yeast and let it raise. Add % cup sugar, 3 eggs, piece of butter size of an egg and a little more flour; then 3 or 4 more spoons of yeast and a little salt. Let it raise again in the tin in which it is baked. Spread a little melted butter or cream over the top; sprinkle with sugar and cinnamon and bake. GOOD COFFEE CAKE. Mrs. Wesley Minta. One small tablespoon butter, 1 tablespoon lard, 14 cup sugar, % cup milk, 1 egg, and flour enough to make like cake (about 1 pint), and iy 2 teaspoons baking powder. Put into shallow pan and sprinkle with sugar, cinnamon, chopped nuts (either wal- nuts or almonds), and small pieces of butter. Will bake in about 10 minutes. If it isn't "Sperry's Flour" it isn't the Best Flour. 154 CAKES. VERY FIXE SPONGE CAKE. Oakland Cooking School. Six eggs, 1 cup sugar, tablespoon of lemon juice, grated rind of y 2 lemon, 1 cup flour. Beat yolks until thick; add lemon juice and grated rind. Beat thoroughly again; add sugar gradually and con- tinue beating. Beat whites until stiff and dry ; mix them in and when partly blended fold in flour. Bake in unbuttered funnel pan in slow oven from 1 to li/4 hours. LEMON SPONGE CAKE. Mrs. M. S. Thresher. Beat 6 eggs together thoroughly. Stir in 2 cups of granulated sugar and 2 cups of flour. Beat well. Add y 2 teaspoon soda dissolved in 1 tablespoon water; juice and grated rind of one large or two small lemons. Beat a long time and bake im- mediately in quick oven. SPONGE CAKE. Mrs. J. U. Castle. Beat 2 cups sugar with 4 well-beaten eggs, y 2 hour. Add 2y 2 cups flour, 2 heaping teaspoons baking powder, pinch salt, and 1 cup boiling water. Flavor. Bake in moderate oven. THREE-LAYER SPONGE CAKE. Mrs. A. W. Davidson. Whites of 3 eggs beaten stiff and added to beaten yolks. Add 1 cup sugar, 1 teaspoon vanilla, y 2 tea- spoon salt. Beat well; add l 1 /^ cups flour before sifting, 1 heaping teaspoon baking powder, 2-3 cup boiling water added last. Nice with whipped cream filling. ORANGE SPONGE CAKE. Mrs. C. H. Yost. One cup powdered sugar, sifted 3 times, added to beaten yolks of 4 eggs. Beat long and hard. Add juice of 1 very large orange, 1 cup flour sifted 3 times, 1 teaspoon baking powder; lastly whites beaten stiff. VELVET SPONGE CAKE. Mrs. C. Yost. Six eggs, 2 cups sugar, 2y 2 cups flour, y 2 teaspoon salt, 2 teaspoons baking powder, 1 cup boiling THE DAILY RECORD'S Circulation IS the Largest. CAKES. 155 water. Beat yolks and sugar together long and hard, using 1/4 of the water gradually to soften the sugar. Then add flour and baking powder after sifting 4 times, and remainder of water. Lastly the well beaten whites. Flavor with lemon. SPONGE CAKE. Mrs. J. H. Martin. Two teacups sugar, 4 eggs beaten together. Add 2 teacups flour sifted with 2 teaspoons baking pow- der. Add 2-3 cup boiling water last. Flavor. Sift flour 3 times, and measure after sifting. ECONOMICAL LAYER CAKE. Mrs. W. R. Thresher. Separate 2 eggs. Beat the whites stiff, the yolks creamy. Add to yolks 1 cup sugar; beat well. (If too thick add a very little of the whites). Then add lump of softened butter size of an egg. Beat thoroughly; add gradually y 2 cup milk; then l 1 /^ cups flour into which has been sifted 1 rounded teaspoon baking powder. Lastly add the beaten whites, and i/o teaspoon vanilla. 3 layers. If 3 eggs are used instead of 2, reserve the white of one for frosting. MARSHMALLOW LAYER CAKE. Mrs. J. L. Sanborn. Beat whites of 2 eggs very stiff and add to beaten yolks. Add 1 cup sugar, 1-3 cup soft Gutter; beat well; 1/2 CU P sweet milk, 1^ cups sifted flour and 1/2 CU P unsweetened chocolate, 2 level teaspoons baking powder. Flavor. Bake in 3 layers. Filling : Cut into small pieces 20 marshmallows ; set over boiling water to soften. Beat these into a boiled icing, using 1 cup powdered sugar, 1-3 cup water, and white of 1 egg. When well mixed spread between layers. WHITE MARSHMALLOW FILLING. Mrs. Hohenshell. Two tablespoons gelatine dissolved in 8 table- spoons boiling water. While still hot pour in 1 pound pulverized sugar ; whip half an hour. Flavor with vanilla. Immediately spread on cake which must be cold. Th Th!f ifTrue rthest ' Use onl y "Sperry's Best Family Flour" 156 CAKES. BANANA CAKE. Mrs. Arthur Wright. For the cake use any good recipe. Make 3 layers. Filling : 2 cups sugar, 4 tablespoons water. Boil until it threads. Just before taking from fire add a small pinch cream tartar. Have ready the whites of 2 eggs, beaten stiff. Pour syrup slowly into the eggs. Beat until stiff enough to spread on cake, which you have previously spread with bananas sliced in thin rounds. Work quickly to prevent frosting from hardening too fast. DELICATE LAYER CAKE. Mrs. Grupe. One y 2 cups butter, % cup whites of eggs, 1 cup water, li/> cups sugar, 3 cups flour, 3 teaspoons baking powder. Flavoring. Cream butter, 1 cup sugar and flour together; add water a little at a time, then beaten egg and the remainder of the flour; beat all about 5 minutes. Filling: 1 cup walnuts, 1 cup seeded raisins, y 2 cup citron, 1 cup sugar, 1 cup water, juice of 1 lemon. Cook all together 5 minutes. Before tak- ing from the fire stir in 1 teaspoon of arrow root APPLE CREAM CAKE. Mrs. R. L. Gardner. One cup sugar, 1 egg, 1-3 cup butter, y 2 CU P sweet milk, 1 1-3 cups flour, 2 teaspoons baking powder. Bake in 2 round pans. Grate 2 fine flavored apples, put in the beaten white of 1 egg and 2-3 cup sugar. Beat with egg beater till very stiff and spread be- tween and on top of cake. Should be made just before needed for use. Berries may be used instead of apples. MINNEHAHA CAKE. Mrs. A. Truscott. Beat i/o cup butter and li/> cups sugar to a cream. Add 3 well-beaten eggs, 2-3 cup milk, 2y 2 cups flour and 2 teaspoons baking powder. Flavor and bake in 3 layers. Filling: 1 cup sugar, 4 tablespoons water. Boil until it threads from the spoon. Have ready the beaten white of 1 egg into which beat the boiled THE DAILY RECORD Is a Staunch "Woman's Paper." g CAKES. 157 sugar until thick and smooth. Add quickly y 2 cup chopped nuts and y 2 cup chopped and seeded raisins. Spread between layers. HARLEQUIN CAKE. Mrs. C. H. Keagle. Three-fourths cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 3 eggs, 2 teaspoons baking pow- der. Cream butter and sugar; add yolks well beaten ; when very light, add milk, flour and baking powder, lastly whites which have been beaten stiff. Divide into 4 parts. Have 2 parts white; to an- other part add 1 square chocolate and to the other add fruit coloring. Spread with boiled icing. COCOANUT CAKE. Mrs. E. J. Matteson. One cup sugar, y 2 cup milk, iy 2 cups flour, 3 well-beaten eggs and 1 heaping teaspoon baking powder. Bake in layers. Filling: Get a fresh cocoanut and grate, saving the milk from same and using it in cake instead of other milk, iy 2 cups sugar and */ cup water boiled together till stringy; then take from fire and add to the well-beaten whites of 2 eggs. Beat until ready to spread. Add plenty of cocoanut. Spread between layers and on top of cake. STRAWBERRY LAYER CAKE. Mrs. Wesley Minta. Two eggs, beat whites separately until stiff ; then add beaten yolks, 1 cup sugar, 1 thin slice ( about 1-3 cup) butter. Beat all together and add y 2 cup sweet milk. Sift into this V/ 2 cups unsifted flour, containing 2 level teaspoons baking powder. Flavor. This makes 3 layers. Filling: Crush 1 cup ripe strawberries with spoon, add 1 cup sugar, and white of 1 egg not beaten. Put all into a can and beat with an egg beater until thick enough to spread. By using can spattering is prevented. Be e st L F?o U u r r y Use only "Spends Best Family." 158 CAKES. SOUR CREAM ALMOND CAKE. Mrs. F. B. Hubbard. Two cups sugar, 2-3 cup butter, 4 eggs, y 2 CU P sweet milk, 3 cups flour into which sift 2y 2 tea- spoons baking powder; add. y 2 teaspoon extract of almond. Bake in layers. Pilling: Mix 1 cup thick sour cream with 1 pound chopped and blanched almonds and sugar to taste. Beat yolks of 2 eggs very light and add to cream with 2 tablespoons cornstarch (cooked). Beat whites of eggs and sweeten to taste. Mix all thoroughly, flavor with vanilla and spread between layers after cake is cold. BROWN STONE CAKE. Mrs. Chas. D. Miller. Make a custard of 8 tablespoons grated chocolate, 5 tablespoons granulated sugar, y 2 cup sweet milk. Boil until slightly thick, then cool. One y 2 cups brown sugar, y 2 cup butter. Beat both to a cream. Add 3 eggs, one at a time. Beat thoroughly; add 2 teaspoons baking powder. Pour in custard and stir well. Add V/2 cups flour, y 2 cup sweet milk. Flavor with vanilla and bake in layers. Filling for same: 2 cups powdered sugar, 2-3 cup sweet milk, butter size of an egg. Do not stir while cooking. Boil ten minutes and beat until cold. Spread between layers. RAILROAD CAKE. Mrs. W. B. Harrison. Three eggs, 2 cups flour, iy 2 cups sugar, 1 table- spoon butter, y 2 cup milk, 1 teaspoon baking pow- der, flavoring. Bake in layers. COUNTRY CREAM CAKE. Break 2 eggs into a cup and fill the cup with cream. Beat all with 1 cup sugar. Add l 1 /^ cups flour into which sift l 1 /^ teaspoons baking powder. Pinch of salt. Bake slowly. EASILY MADE LAYER CAKE. Mrs. T. Carey. One cup (good size) sugar, 1 heaping cup flour, 2 large teaspoons baking powder, all sifted to- This Cook Book Was Printed by THE RECORD. CAKES. 159 gether. Break 2 eggs in same cup. Beat them thoroughly and pour in enough milk to fill. Pour this into flour and beat well together. Bake in 2 layers. This is especially nice for whipped cream, as it has no butter in it. DOLLY VARDEN CAKE. Mrs. F. R. Clarke. Two cups white sugar and 2-3 cup butter beaten together. Add 3 well-beaten eggs, 3 cups flour after sifting 3 or 4 times. Sift with flour 1 tea- spoon cream tartar and y 2 teaspoon soda or 2 teaspoons baking powder. Add 1 cup milk. Take half the mixture, flavor with lemon and bake in tins like jelly cake. To other half of mixture add 1 tablespoon molasses, 1 teaspoon each of cloves, cinnamon and nutmeg and 1 cup of chopped raisins sprinkled with flour. Bake as above. Put cake together in alternate layers with jelly between. CREAM PUFFS. Mrs. F. R. Clarke. One coffee cup boiling water, y 2 CU P butter, 1 heaping cup flour. Boil water, add butter, then stir in flour. Remove from stove and beat until smooth. When perfectly cold, stir into mixture 3 eggs, one at a time. Drop from spoon into a but- tered pan. Bake about twenty minutes. Filling: 1 cup sugar, 1 quart milk. When boiling stir into it 2 tablespoons flour stirred smooth into a little cold milk. Add 1 egg well beaten. Flavor to taste. Carefully insert knife in one side of each puff and fill. Whipped cream may be used for filling. SPICE CAKE. Mrs. M. Wright. One cup dark brown sugar, 1 cup molasses, 1 cup sour milk, with a teaspoon of soda, 1 cup but- ter, 2 eggs, 4 cups flour, 1 cup stoned raisins, 1 cup citron cut fine, y 2 cup orange peel cut fine, 1 cup currants, 1 teaspoon cinnamon, 1 of ginger, little nutmeg, flavoring and salt. Bake slowly until the cake will not stick to a broom straw. Will keep like fruit cake. B= "Sperry's Best Family Flour." Pure, Sweet, Clear. 160 CAKES. , COCOA CAKE. Mrs. Wesley Minta. One cup butter, 2 cups sugar, 4 eggs, 1 cup sour milk, 1 teaspoon soda, 2y 2 cups flour, small y 2 cup cocoa, mixed with flour. Stir in flour and whites of eggs last and beat well. SPONGE CAKE. One cup flour, 1 cup sugar, 1 teaspoon yeast powder, 2 tablespoons cream, 4 eggs. Beat all to- gether a long time. Bake 20 minutes. MOCHA CAKE. Five eggs beaten separately, 1 cup sugar beaten well with the yolks, 1 cup sifted flour, 1 soupspoon yeast powder. Add the beaten white;' last and flavor with l 1 /^ tablespoons "Crosse & Blackwell's" Coffee Extract PLAIN FRITTER BATTER. Two eggs beaten separately. Add to yolks 1 small cup milk, 1 tablespoon sugar and pinch of salt; sift into a bowl V/ 2 cups flour and 1 teaspoon yeast powder. Add the yolks and milk to the flour gradually to make a smooth batter and add the beaten whites last. COCOANUT DROP CAKES. One egg, 1 cup sugar, 14 cup melted butter, y 2 cup milk, 2 cups flour, 1 rounded teaspoon yeast powder, salt, 1 cup cocoanut, vanilla. RAISIN DROP CAKES. One egg, 1 cup sugar, y cup melted butter, y 2 cup cold coffee, 2 cups flour, 1 rounded teaspoon yeast powder, salt, 1 teaspoon cinnamon, y teaspoon cloves, y 2 cup chopped raisins. SEED CAKES. Two cups flour, 1-3 cup butter rubbed together, add 1 cup sugar, 2 teaspoons caraway seed and 14 teaspoon salt; mix well and add y 2 cup milk, to which has been added 14 teaspoon soda dis- solved in 1 teaspoon hot water. Boll thin and bake in quick oven. Instead of caraway add y 2 cup cocoanut or chopped nuts. THE RECORD Is the Paper for Your Children. m CAKES. 161 FRUIT DROP CAKES. One egg, 1 cup sugar, 14 cup melted butter, i/ 2 cup cold coffee, 2 cups flour, 1 rounded teaspoon baking powder, salt, 1 teaspoon cinnamon, y teaspoon cloves, y 2 cup chopped raisins and y 2 cup currants. APPLE CAKE (Xo Eggs). Mrs. Borland. One cup sugar, scanty 2 cup butter. Dissolve 1 teaspoon soda in 1 cup fresh, warm apple sauce, 1 teaspoon each cinnamon and allspice, y 2 tea- spoon cloves, 2 cups flour, 1 cup raisins may be added. Bake in a loaf. PORK CAKE (No Eggs). Mrs. Miller. Pour 1 pint boiling water over 3-4 Ib fat salt pork chopped or ground fine. When cool add 1 cup molasses, 2 cups brown sugar, 6 cups flour, 2 teaspoons soda, 1 tablespoon each cinnamon cloves and allspice and 1 grated nutmeg; add 2 Ibs raisins, 1 Ib currants and y 2 Ib citron. Bake in a moderate oven. CHECKERBOARD CAKE. Light part Whites of 4 eggs, 1 cup sugar, scant y 2 cup lard, y 2 cup milk, V/ 2 cups flour, 1 heaping teaspoon baking powder. Flavor with lemon. Dark part Yolks of 4 eggs, 1 cup sugar, scant y 2 cup butter, y 2 cup cold coffee, iy 2 cups flour, 2 tablespoons chocolate, 1 heaping teaspoon baking powder, y 2 teaspoon cloves. Flavor with vanilla. Bake in layers. Drop the dough in rings, holding back of spoon toward center of tin to make rings uniform, alternating light and dark. SATIN ICING FOR SAME. Four tablespoons white sugar placed in pan of hot water until melted and hot. Beat with this the whites of 2 eggs until mixture is cool and smooth enough to spread. QUICK CAKE. One heaping large cup flour, 1 scant cup sugar, 1 heaping teaspoon baking powder. Sift all together no theBlst L F X iour. Use only "Sperry's Best Family." 162 CAKES. twice. Break into same cup 2 eggs, 4 tablespoons melted butter, and then fill cup with milk. Pour into flour and sugar and stir enough to mix well and then bake in two layers. Also makes very good loaf cake. FILLING FOB SAME. One tablespoon melted butter, 2 tablespoons lukewarm coffee or boiled milk, 2 tablespoons choco- late. Add enough powdered sugar to make creamy. Little vanilla, MOCHA CAKE. Yolks and whites of 5 eggs beaten separately. Beat 1 cup sugar into yolks. Add 1 cup sifted flour, 2 teaspoons baking powder. Add beaten whites last. Flavor with iy 2 teaspoons of coffee extract. MOCHA FILLING. Work the salt from 1-3 cup butter, then cream with 1 cup powdered sugar. Add the well-beaten yolks of 2 eggs and y cup very strong coffee stirred in slowly to prevent curdling. Slice butter y 2 i ncn thick, cream 1 cup, powdered sugar with this until the sugar cannot be tasted. Add very gradually the well-beaten yolks of two eggs. Then add very carefully y CU P strong coffee. MOCHA FROSTING. Boil together 1 cup sugar and 4 tablespoons strong coffee until it threads, then pour into the beaten whites of 1 egg. Beat until creamy and stiff enough to spread. PINOCHE CAKE (4 layers). Mrs. Morken. Two cups brown sugar, y 2 CU P butter, y 2 cup sour or sweet milk, 2 eggs, 1 teaspoon soda; if sour milk, 21/2 teaspoons of baking powder; if sweet milk, y 2 cup chocolate dissolved in y 2 cup hot water ; 3 cups flour measured after one sifting. Salt and vanilla. FILLING. Two cups brown sugar, y 2 cup sweet milk, 1 cup chopped nuts, butter size of an egg. Boil all to- Everyone Is Reading THE RECORD Why? CAKES. 163 gether until when dropped into water it will make a soft ball. Beat until it begins to cream, then spread. If it hardens too fast set saucepan into hot water. CINNAMON DROPS. One cup molasses, y 2 cup melted butter or cot- tolene, 2-3 cup boiling water, 1 level teaspoon soda in water, 1 teaspoon cinnamon, flour enough to make a batter which will drop from spoon. ECONOMICAL DROP CAKES. Mrs. Woodruff. One cup sour cream whipped light with 1 cup sugar, 1*4 cup flour sifted with a pinch of salt and soda, 2 heaping teaspoons corn starch, 1 rounded teaspoon baking powder. A few chopped dates or nuts may be added. Drop from a teaspoon into a well buttered tin and bake in a quick oven. SCOTCH FANCIES. Mrs. F. R. Clarke. One egg beaten light, 1/2 cup sugar, 1 tablespoon melted buter, y 2 teaspoon salt, y teaspoon vanilla, 114 cups uncooked rolled oats. Drop from teaspoon into buttered tin and bake in a moderate oven. EGOLESS COOKIES. Two cups flour and 1-3 cup butter rubbed to- gether, add 1 cup sugar and y teaspoon salt. Mix well and add y 2 cup milk to which has been added 14 teaspoon soda dissolved in 1 teaspoon hot water. Add 2 teaspoons caraway seed, or y 2 cup cocoanut or chopped nuts. Roll thin and bake in quick oven. LAYER SPICE CAKE. Mrs. Hyatt. Beat slightly 1 whole egg and yolks of 2. Add 34 cup sugar, % cup sour milk, 2 cups flour, 1 tea- spoon each of cinnamon, cloves and mace, y 2 tea- spoon salt sifted with flour, 3 tablespoons melted butter and 1 teaspoon soda dissolved in 2 table- spoons hot water. Bake in 3 layers. Filling : Beat whites of 2 eggs very stiff ; add 1-3 cup hot maple syrup and beat until cold. BLt L F*ou Use only "Sperry's Best Family." 164 CAKES. SPICED CAKES. Mrs. E. H. Fontecilla. One cup brawn sugar, 1 cup white sugar, 1 level teaspoon allspice, 1 tablespoon molasses, 1 level tea- spoon cloves, 3 tablespoons milk, 1 level teaspoon cinnamon, 34 cup grated chocolate, 4 eggs, 2y 2 cups flour, 1 teaspoon vanilla, iy 2 teaspoons yeast pow- der, pinch of salt, 10 cents almonds, blanched and cut up. Mix all dry ingredients excepting flour; add eggs \vell beaten, then molasses and milk. Lastly flour and almonds. If batter be too stiff add a little milk. Bake in sheets. When done cut into small squares. Will keep a long time. SPICE CAKE. Mrs. Geneva Allen. One large cup sugar, 1 egg, % cup sour cream or scant y 2 cup butter. Beat thoroughly; add y 2 cup sweet milk, 2 small cups flour, 2 teaspoons baking powder and a pinch of salt. Sift these to- gether; add 2 tablespoons chocolate, y 2 teaspoon each of cinnamon and allspice and 1 teaspoon vanilla. SPICE CAKE. Two eggs, 1 cup sugar, y 2 cup butter, y 2 cup milk, 2 cups flour, 1 cup chopped raisins, 2 teaspoons baking powder, all kinds of spices. SMALL SPICE CAKES. One cup molasses; add 1 teaspoon of soda dis- solved in a cup of boiling water, 2 tablespoons melted butter, 1 teaspoon cinnamon, y teaspoon of mace, y 2 teaspoon of salt, 3 cups flour. Beat till smooth. Bake in gem pans in a moderate oven. GINGER SNAPS. Mrs. T. McCay. One small cup New Orleans molasses, 1 small cup butter and lard mixed. Let these come to a boil ; then mix 1 cup brown sugar, 1 egg, little salt, ginger and cinnamon. Use 1 even teaspoon soda, putting y 2 of it into the boiling syrup and the other y 2 teaspoon dissolve in 1 tablespoon vinegar. Mix all together and use flour enough to roll. Musical, Literary Programs Printed by THE RECORD, CAKES. 165 GINGER SNAPS. Mrs. F. R. Clarke. Boil together 1 cup brown sugar, 1 cup molasses and 1 cup shortening; part butter and part lard or drippings can be used. When cooled a little add pinch of salt, 1 tablespoon cold water, 1 teaspoon each of soda, cinnamon and ginger, and flour suf- ficient to roll. Koll very thin and cut in any desir- able shape with a sharp knife. Bake in a quick oven. This makes a large quantity but they can be kept a long time in a closed tin box If they become a trifle soft place in the oven for a few moments and they will be as good as when first baked. GINGER SNAPS. Mrs. Drury. One cup sugar, 1 cup shortening, 1 cup molasses, 1 tablespoon ginger (heaping), 1 teaspoon soda, 1 teaspoon cinnamon (heaping). Cook on top of stove until mixed. Salt. Add V 2 cup sour milk and mix into the flour. Roll thin and bake brown. HARD GINGER BREAD. Mrs. Hall, San Francisco. One 1/2 cups molasses (boiled), 1 cup sugar, 1 cup butter, 1 cup cold water, 1 tablespoon vinegar, 1 tablespoon ginger, 2 heaping teaspoon soda. Boil molasses and let get nearly cold, stir sugar and shortening together, cold water and molasses; mix all together, enough flour to roll. Bake in shallow pan. GINGER BREAD. Mrs. M. E. Sargent. One cup New Orleans molasses, y 2 cup sugar, 1 egg, 1 cup sour cream, 1 teaspoon soda, 1 table- spoon ginger, y 2 teaspoon cinnamon, 2y 2 cups flour. GINGER BREAD (Fine). One-half cup butter, y 2 cup molasses, 1 cup sugar, 1 teaspoon soda in a cup boiling water, 2y 2 cups flour and 2 well-beaten eggs added just before baking. Add 1 teaspoon of all kinds of spices and 1 cup chopped raisins. If it isn't "Sperry's Flour" it isn't the Best Flour. 166 CAKES. GINGER BREAD Mrs. McGarey. One cup brown sugar, 1 cup molasses, 1 cup sour cream, 2 eggs well beaten, 1 teaspoonful of cloves and allspice, 2 teaspoons ginger and cinnamon, 1 tablespoon soda, 4 cups of flour. Add raisins if desired. GINGER CAKE. Mrs. W. B. Harrison. One cup each of butter, molasses, sugar and but- termilk, 3 cups flour, 1 tablespoon soda, 3 eggs, 1 tablespoon ginger. DOUGHNUTS. Mrs. F. R. Clarke. Into 4 cups of flour sift 1 teaspoon each of soda, cream tartar and baking powder and large pinch of salt. Sift all 3 times. Sift 1 cup sugar and rub into it a piece of butter size of an almond. Add 2 small eggs or 1 large one (the former is preferred), 1 cup sour milk. A little cinnamon and nutmeg. Mix thoroughly and if there be not sufficient flour to roll add more, only be careful to have just enough to handle without sticking. Roll about 14 an inch in thickness. Cut with doughnut or bis cuit cutter. If the latter, use thimble for the cen- ter. Roll and cut all before beginning to fry. Have ready a pan of hot lard or any substitute. Place doughnuts carefully in the lard and keep turning constantly as they begin to raise. Stand them in a deep pan in rows as they are cooked. Do not place one on top of another until they are cold. Keep in a covered tin. MRS. SARGENT'S DOUGHNUTS. Sift 1 quart of flour with 2 tablespoons yeast powder, a little salt and *4 grated nutmeg. Dis- solve 1 cup (large) sugar with 1 cup milk, add 2 beaten eggs and mix into the flour. Add a piece of butter size of a walnut (melted) to the dough. Mix very soft. For Servants, Use THE RECORD'S Help Wanted Page. CAKES. 167 DOUGHNUTS. Mae Mclntire. Two eggs, 1 full cup sugar, butter size of walnut, pinch of salt, y 2 teaspoon cinnamon, 1 cup sweet milk, 2 teaspoons baking powder. Flour enough to roll quite soft. Fry in hot lard. DOUGHNUTS. Mrs. H. M. Baker. Two eggs, 1 cup sugar beaten well together; add 1 cup sour milk with level teaspoon soda, 2 table- spoons melted butter, 1 heaping teaspoon baking powder, 14 teaspoon cinnamon and nutmeg. Enough flour to roll. Cut out and let stand 15 minutes before frying. Fry in hot lard. SUGAR COOKIES. Mrs. Sampson. One cup sugar, 2-3 cup butter, 4 tablespoons milk, 11/2 teaspoons baking powder, 2 eggs, vanilla, a little cinnamon or nutmeg and flour enough to roll. MACAROONS. Mrs. Roblin. Whites of 2 eggs beaten stiff, 1 cup powdered sugar, 2 tablespoons chocolate, 1 cup nuts, chopped fine. Bake in a slow oven. KISSES. Mrs. Sampson. Whites of 4 eggs beaten stiff. Add y 2 pound powdered sugar. Drop on greased tin. Wipe over with a wet knife. Bake quickly. HERMITS. Mrs. L. J. Locke. Two cups sugar, y 2 cup molasses, 1 cup butter, 3 eggs, 1 cup chopped raisins, 1 teaspoon soda dis- solved in little warm water. All kinds of spices. Flour enough to roll. HONEY CAKES. Mrs. S. M. Hickinbotham. One cup honey, 1 cup sugar, 4 eggs, 6 bars of chocolate, 3 cups flour and 2 teaspoons baking powder; add spices and flavor to taste. Spread thinly in large pans and bake. Frost with boiled frosting and cut in little strips. If it isn't "Sperry's Flour" it isn't the Best Flour. 168 CAKES. CHOCOLATE KISSES. Mrs. U. J. Struthers. Whites of 2 eggs beaten stiff, 2-3 cup of pow- dered sugar, 3 sticks or 1 cup grated chocolate, 1 cup chopped walnuts. Drop on oiled paper and bake in slow oven about 30 minutes. CITRON ROLLS. Mrs. P. W. Dohrmann. One pound sweet butter, 1 pound bar sugar, creamed. Add 8 well-beaten eggs, 1 pound citron and y 2 pound lemon peel cut fine, 2 tablespoons vanilla, flour enough to make soft dough for rolling, having added a knife point full of hartshorn. Put dough in cool place, using only a small quantity at a time. Roll into long strips. Cut into 2 or 3 inch lengths. Bake in waxed pans, after making three cross wise impressions on each. Rub over with yolks of egg and bake in moderate oven. COOKIES. Mrs. M. S. Moore. Cream 1 cup sugar and y 2 cup butter; add 1 egg well beaten, 2 tablespoons cold water, 1 teaspoon baking powder, and a pinch of nutmeg. Flour enough to roll thin. Bake in hot oven. SUGAR COOKIES. Mrs. D. M. Watson, Benicia. Four eggs, 2 cups sugar, 1 cup butter, 2 tea- spoons baking powder. Flour enough to roll. FRUIT COOKIES. Mrs. H. M. Baker. One egg, 1 cup sugar mixed together; add 1/2 cup shortening (14 lard, y butter), 1 cup chopped, seeded raisins, 2 tablespoons sour milk with a level teaspoon soda, y 2 teaspoon each of cinnamon, cloves, mace and nutmeg. Flour enough to roll. DARK COOKIES. Jessie Foster. One cup butter, 4 cups dark brown sugar, 4 eggs, 1 teaspoon soda, y 2 teaspoon nutmeg, flour enough to make stiff dough. Roll out thin and bake in moderate oven. ALMOND COOKIES. Grate the yolks of 1 dozen hard-boiled eggs, use 1 cup blanched almonds (finely chopped), 1 pound THE DAILY RECORD Is a Staunch "Woman's Paper." .CAKES. 169 butter, 6 raw well-beaten eggs, grated rind of 1 lemon, 1 wineglass brandy, pinch of hartshorn, then sweeten and flavor to taste and add sufficient flour to roll. Grease pans lightly and paint the tops of cookies with well-beaten yolks of eggs mixed with milk. Sprinkle with finely chopped almonds, sugar and cinnamon and bake. NUT COOKIES. Mrs. P. W. Dohrmann. Two tablespoons butter and 1 cup sugar creamed; 3 well-beaten eggs, 14 teaspoon salt, 3 tablespoons milk, 2 cups finely chopped nuts( al- monds or peanuts are best), and flour enough to roll. ANISE SEED COOKIES. Mrs. P. W. Dohrmann. Nine eggs, 1 pound sugar, 1 pound flour, beaten for 1 hour. Add 3 tablespoons anise seed. Drop from a spoon on waxed tins; let set over night. Bake next day in a moderately heated oven. GERMAN CHRISTMAS COOKIES. One dozen eggs, 12 tablespoons honey, 3 pounds sugar, 25 cents almonds chopped fine, 25 cents cit- ron chopped fine, 1 tablespoon hartshotrn, l 1 /^ tablespoon baking powder, 1 tablespoon each of cinnamon, allspice, cloves and nutmeg. Flour to make very stiff. Mix one week before baking. Then roll out thin and cut with a knife. GERMAN BUTTER XMAS COOKIES. One pound usalted butter and 1 pound bar sugar creamed together until white. Add 8 well- beaten yolks; beat 10 minutes; then beat in the 8 well-beaten whites. Flavor with 1 tablespoon each of lemon and vanilla. Add a generous knife point of grated hartshorn which has been mixed in a saucer of flour. Then flour enough to make a soft dough to roll. Do not knead. Roll very thin and brush with milk and yolks of egg. If it isn't "Sperry's Flour" it isn't the Best Flour. 170 CAKES. GRAHAM COOKIES. Two and one-half cups brown sugar, 2 eggs, 2 tablespoons melted butter, 1 teaspoon soda, and sufficient graham flour to roll. May add caraway seed, nuts or raisins. BOCKS. Cream together iy 2 cups brown sugar and 1 cup butter. Add 3 eggs, 1 cup chopped walnuts, iy 2 cups raisins (seeded), 1 teaspoon cinnamon, 1 level teaspoon soda dissolved in water and 2y 2 cups of flour. Drop from a teaspoon and bake slowly. WALNUT WAFERS. Beat 2 eggs light, add 1 cup brown sugar, 3 heaping tablespoons flour in which y^ teaspoon bak- ing pOAvder has been mixed, 1-3 teaspoon salt and 1 cup of walnut meats slightly broken. Drop on but- tered tins and bake until brown. ICINGS AND FILLINGS. Boiled icings : 2 cups sugar, 1-3 cup water boiled until almost ready to thread from a spoon. Have ready the beaten white of one egg; stir slowly the boiling mixture into it. Flavor. Do not stir while boiling. If it hardens too quickly while spreading, keep putting the knife used into hot water. STRAWBERRY FILLING. Mrs. W. P. Steinbeck. Mash 2 baskets strawberries and sweeten to taste. Place between layers with whipped cream. APPLE AND LEMON FILLING. Mrs. F. W. Goodrum. Grate 3 tart apples and mix with 1 well-beaten egg, 1 cup sugar, juice and grated rind of 1 lemon. Boil a few minutes until like cream. Cool and spread between layers. If apples are not tart add 2 lemons. FRUIT FILLING FOR LAYER CAKE (Fine). Four tablespoons each of finely chopped citron and seeded raisins, i/ 2 cup blanched almonds, chop- ped fine, 14 pound chopped figs. Beat whites of 3 THE DAILY RECORD'S Circulation IS the Largest. * CAKES. 171 eggs very stiff ; add i/ 2 cup sugar. Mix all together. Spread between the cake and while hot so as to cook the eggs slightly. LEMON FILLING. Mrs. Geo. Conflict. Juice and grated rind of 1 large lemon, 1 egg, 1 cup sugar. Stir all together and cook 3 minutes. FILLING FOB CAKE. Boil 1 cup sugar and y 2 cup milk for 5 minutes. Remove from fire and add small piece of butter, 1 teaspoon vanilla and 2-3 teaspoon cream, tartar. Beat until creamy, then spread on cake. LEMON FILLING. Mrs. Sophia Wright. One cup Avhite sugar, 2-3 cup water, the juice and grated rind of 1 large lemon. Put these on to boil and then stir into it 1 well-beaten egg. Stir rapidly to prevent curdling and then add 1 level tablespoon cornstarch dissolved in a little cold water, and cook till it thickens. When cool spread on the layers. FIG FILLING. Mrs. Burt, San Francisco. One cup figs, 1 cup raisins. Beat the whites of 3 eggs with y 2 cup powdered sugar. Add fig mix- ture. Beat well. Spread between layers. Ice top with 3 tablespoons powdered sugar and just enough lemon juice to' make paste. Chopped nuts may be used with the figs. FROSTING. Beat the white of 1 egg stiff. Add gradually 10 teaspoons powdered sugar. Flavor, Put in a dry, cool place to harden. Pink coloring for cakes and icings may be made by dissolving the pink gelatine which conies in every box of Knox's gelatine in a little hot water. Use enough to give the required color. CHOCOLATE CARAMEL FILLING. Two cups sugar, 3 tablespoons chocolate, y 2 cup milk, lump butter size of walnut. Boil until it nearlv threads. Beat a little and spread on cake. Th Th!f ifTru f e rthest Use onl J "Sperry's Best Family Flour" 172 CAKES. WHIPPED CREAM FOB LAYER CAKE. One pint thick cream well chilled, 1 tablespoon sugar; beat until it will spread; then gently stir in a little flavoring. Don't beat too long or it will turn to butter. The white of 1 egg well beaten and added last will make it lighter. Sliced bananas or strawberries may be used with the cream after it is whipped. CHOCOLATE FILLING. Mrs. W. R. Thresher. (1). y 2 cup sugar, y 2 ground chocolate, y 2 cup milk, small piece of butter and 1 teaspoon vanilla. Boil a few minutes, then stir until thick enough to spread. (2). 1 cup sugar, 5 tablespoons milk, 3 table- spoons chocolate. Flavor and boil 5 minutes. Stir until thick enough to spread. NUT FILLING. Put y 2 cup milk into a double boiler. When it boils, add 1 cup chopped walnuts, 2 eggs beaten light, and sugar to taste. ORANGE JELLY FILLING. Grate 2 large oranges and a portion of the rind of 1. Remove the seeds. Add 1 cup sugar and 2 tablespoons water. Put into double boiler. Mix 1 tablespoon cornstarch in a little water. Stir into the orange and cook until the raw taste of the starch is gone. Add the beaten whites of 2 eggs and powdered sugar. Reserve a little of the frost- ing for the top of cake. Stir the remainder into the orange when it is cold. CAKE WITH ONE EGG. One cup sugar, 1 tablespoon butter, 1 egg, 1 cup milk, 2 cups flour, 2 teaspoons yeast powder. THE DAILY RECORD Is a Staunch "Woman's Paper." =35 CHOCOLATE. Put into a granite pot set in boiling water, 1 quart milk or a pint each of cream and milk; stir into it 3 heaping tablespoons grated chocolate mixed to a paste with hot milk. Boil 2 or 3 min- utes and serve at once. If not wanted so rich use part water. COFFEE. Moisten the required amount of coffee with a lit- tle cold water and add a well-beaten egg if desired. Add to this sufficient cold water for the quantity necessary for the meal. Allow it to come to a boil and remove at once to back of the stove until needed. COFFEE. One tablespoon coffee for each person mixed with the white of an egg; pour boiling water over it and boil a minute or two. Add a little cold water; then set back where it will keep very hot for about ten minutes. Serve with cream. TEA. As soon as water boils well, pour it over the tea; set back where it will keep hot, but not boil. Should be served in 5 or 6 minutes after being made, LEMONADE SYRUP. Moisten 1 pound of cube sugar with sufficient water to absorb it and boil to a clear syrup. Add the juice of 12 lemons and the grated rinds of 6, stirring it in well but do not let it boil. Bottle the syrup at once and cork when cold. Mix a little of the syrup with cold water when lemonade is de- sired. CURRANT PUNCH. Two pounds sugar and 1 quart water boiled for 5 minutes. Skim and add juice of 2 lemons and 1 orange. Strain and stir in a pint tumbler of tart only "Sperry's Best Family." 174 BEVERAGES. currant jelly. Set aside until very cold. When ready to serve add chipped ice and 1 quart bottle Apollonaris water. This will fill about 15 small sherbet cups. SUBSTITUTE FOB CREAM IN COFFEE. Mrs. C. C. Keniston. Beat an egg to a froth ; add butter size of a wal- nut and turn the coffee on this gradually, as you turn from boiling pot into the one for the table. RICE WATER. Four tablespoons rice, 3 cups cold water. Cook y 2 hour, then season with salt. Strain and serve. PINEAPPLE PUNCH. Mrs. J. W. Abeel. One dozen lemons, i/> dozen oranges, juice from 1 can pineapple, 6 small cups sugar. When the sugar is thoroughly dissolved in the juice, add as much water as the whole amount of juice; add the pineapple cut into cubes. Will fill 24 sherbert cups. PINEAPPLE PUNCH. Boil together 2 pounds sugar and 1 pint of water until it "ropes." Remove from stove and add the juice of 6 lemons and 2 grated pineapples. Stand this aside over night. When ready to serve turn into a punch bowl. Add a block of ice and dilute the punch with either plain or Apollonaris water. OATMEAL DRINK. One-fourth pound of fine, fresh oatmeal, 6 ounces white sugar and V 2 lemon cut into small pieces. Mix with a little warm water; then pour over it 1 gallon of boiling water, stirring all together thoroughly and use when cold. CHERRY PUNCH. Mrs. Al. Davidson. Boil 1 pint sugar and 2 quarts water for 10 min- utes. Set aside to cool. Add ^2 pi n t lemon juice, pint cherry juice,) drained from stemmed cherries, and a few drops of extract of almonds. Serve with a little cracked ice and a slice of lemon in each glass. This Cook Book Was Printed by THE RECORD. CANDIES ORANGE STICKS. Slice oranges in narrow strips. Cover with water and scald 3 times. Prepare a syrup by boil- ing together % cup water and 2 cups sugar. Place strips of orange in syrup and boil. Remove, place on a towel to absorb the syrup, then roll in granu- lated sugar to coat them. STUFFED DATES. Mrs. John Craig. Remove pits from 1 pound best quality of dates. Take part of them (the inferior looking ones) and chop to a pulp; mix with a quantity of walnuts or hickory nuts, chopped fine. Stuff each slitted date with this mixture and wrap in waxed paper. May be prepared some time before wanted. CHOCOLATE CARAMELS. Mamie Patterson. Seven tablespoons chocolate, 6 tablespoons each of sugar and syrup, 3 tablespoons milk, butter size of walnut. Boil until it will form a soft ball when dropped into cold water. Turn into buttered pan to cool. CHOCOLATE CREAM CARAMELS. Gertrude Littlehale. One coffee cup each of rich cream, brown sugar and molasses, butter size of an egg. Boil 10 min- utes, then add 7 tablespoons grated chocolate and boil until done. CHOCOLATE CREAM CARAMELS. One cup each of ground chocolate, New Orleans molasses and cream, 2 cups white sugar, butter size of an egg. Beat all together and boil, stirring continually, until it forms a soft ball when dropped into cold water. Add 1 teaspoon vanilla just be- fore it is done. Pour out on buttered pans. When cool enough, cut into squares and wrap in paper. "Sperry's Best Family Flour." Pure, Sweet, Clear. as -= = 176 CANDIES. FRENCH CANDY. Mamie Dortmund. Two cups granulated sugar, 1 heaping teaspoon glucose, 1 cup boiling water. Stir until all is dis- solved; cover kettle and boil rapidly for 10 min- utes or until it forms a ball when dropped into cold water. Kemove from fire and place the dish in a dish of cold water for about 10 minutes, to cool. Then stir briskly until soft and whita Turn on a wet napkin and mold into small balls. To color pink, add while stirring the mixture, a little color- ing that comes with gelatine which has previously been dissolved. WHITE CANDY. Boil together 2 cups granulated sugar, 1 cup water and 1 tablespoon vinegar until it becomes brittle when dropped into cold water. Add 1 tea- spoon vanilla. Pour into buttered tins. When cool enough to handle, pull; then form into sticks and cut into sections with a sharp knife before it gets cold. CREAM CANDY. One 1/2 cups sugar covered with water and a pinch of cream tartar. Boil until it forms a soft ball when dropped into cold water. Flavor and turn it on a greased marble slab or thick brown paper. Stir constantly till creamy. Let stand for some time, covering with a damp cloth. Use as de- sired; either plain or as foundation for different kinds of French candies. SAUSAGE CREAMS. Mrs. Morehead. Use for foundation the "French Cream Candy." Knead in, i/ 2 cup each of finely chopped raisins and nuts, 1/2 CU P cocoanut Make into small loaves. Let stand 1 hour; then slice into small pieces. It is better to work in these ingredients while the cream is warm. THE RECORD Is the Paper for Your Children. CANDIES. 177 COCOANUT CREAMS. Knead into "French. Candy" some cocoanut, form; dip into white of egg, then into shredded cocoanut. DATE CREAMS. Use the small balls as directed in "French Candies," placing a seeded date around each ball. WALNUT CREAMS. Prepare balls as directed above and press y 2 wal- nut to each side. PINEAPPLE CREAMS. Use sliced pineapple with cream balls. CHOCOLATE CREAMS. Take the uncolored cream balls as prepared un- der "French Candy" and dip them into dissolved chocolate. Set aside to dry. Use a hat pin for the dipping. For cocoanut chocolate creams knead some cocoanut into the cream foundation before forming the balls; then dip. The chocolate should always be boiling hot when used. It may be kept so by placing over a boiling tea kettla MOLASSES CANDY. (1). 1 cup each of molasses and sugar, 1 tea- spoon butter. Stir while boiling and when done add y 2 teaspoon soda. (2). Boil 1 pint molasses and 1 cup sugar, stirring constantly. When partly cooked, add y 2 teaspoon each of cream tartar and butter. Boil until it will harden in cold water. Just before turning out add 1 scant teaspoon soda. Nuts may be added. BUTTERNUT TAFFY. Two cups light brown sugar, y 2 cup butter and % cup thin cream boiled together until the mix- ture is elastic but not brittle. Do not stir. When done, add 1 teaspoon vanilla and a cup of butternut meats. ?. Use onl J "Sperry's Best Family." 178 CANDIES. BUTTER SCOTCH. Mrs. E. B. Wright. (1). 2 cups sugar, 2 tablespoons water, piece of butter size of an egg. Boil without stirring until it will harden on a spoon. Pour out on buttered plates. (2.) 1 cup each of molasses, sugar and butter. Boil together until it will harden when cool. FUDGE. Gertrude Littlehale. Two cups brown sugar, 1 tablespoon butter, y 2 cup milk, 4 tablespoons chocolate, Boil until it forms a soft ball when dropped into cold water. If it sugars, add more milk and cook over. Stir continually while boiling. Some add a pinch of salt. Turn into a buttered tin and cut into squares when slightly cool. CHOCOLATE FUDGE. Helen M. Wright. Three cups white sugar, 1 cup milk, piece of but- ter the size of an egg, and 2 squares of unsweetened chocolate (or 2 heaping tablespoons of cocoa). Stir all together before placing on stove, then stir enough to prevent sticking while boiling. Boil about 10 minutes, then remove from fire and add a scant 1/2 teaspoon vanilla and stir briskly for about 2 minutes; then pour into buttered tins to a depth of 1 inch. Cut into squares before it hardens. Be careful not to stir it too long or it will harden be- fore you can pour it out; or not too short a time, or it will not be creamy. COCOANUT FUDGE. The same as above, leaving out chocolate and adding about a cup of cocoanut when removing from the fire. TAFFY. * Two cups brown sugar, y 2 CU P butter, 4 table- spoons molasses, 2 tablespoons each of water and vinegar. Boil 20 minutes. Everyone Is Beading THE RECORD Why? CANDIES. 179 COCOANUT TAFFY. Miss Gertie Meloche. One cup sugar, y 2 cup each of molasses and milk, 1 cup cocoanut moistened with part of the milk. Let milk and molasses come to a boil; add sugar; let boil, and when nearly done add the cocoanut. Try this as you would molasses candy. PEPPERMINTS. Two cups granulated sugar, y 2 cup water. Let it boil hard for about 3 minutes; then add 2 tea- spoons essence of peppermint. Take from fire at once Stir hard until the mixture is white and creamy. Then drop on paraffine paper any size desired, turning the spoon to make them round. PINOCHE. Mabel Matteson. Three cups brown sugar, 1 cup sweet milk or cream and piece of butter size of an egg. Boil, stirring continually, until it will form a soft ball when dropped into cold water. Remove from stove; add 2 cups finely chopped walnuts and a tea- spoon vanilla. Beat briskly and when it begins to grow rough pour into buttered dishes to cool. Pea- nuts may be substituted for the walnuts. SALTED ALMONDS. Blanch and dry the nuts. Place in a large drip- ping pan and pour on sufficient oil to moisten them. Place in the oven and stir often to prevent burn- ing; when all are of an even light brown color, re- move and sprinkle well with salt and place on brown paper until the oil is absorbed. Butter may be substituted for oil. POPCORN CRISPS. Miss Susie Sperry. One small pan popped corn. Syrup : 1 cup sugar, 2 tablespoons each of vine- gar, water and syrup and 1/2 tablespoon butter. Boil, but do not stir. When it hardens by drop- ping into cold water, pour the corn into the syrup and stir quickly. Pour out on a board and pound into mould. Cut into shape with biscuit cutter. Best L /iSS. Use only "Sperry's Best Famllj." INVALID FOODS INVALIDS' FOODS. Mash ripe grapes and strain. Allow S 1 /^ pounds of sugar to 1 gallon juice. Bottle like fruit, after thoroughly heating. BEEF EXTRACT OB TEA. Cut 1 pound of lean beef (get the round) into small pieces and put them into a bottle without adding any water. Cork the bottle and place in a kettle of cold water and let it boil for several hours. EGG NOGG. Beat yolk of 1 egg ; add pinch of salt and % tea- spoon sugar. Place in a glass and fill with rich milk, leaving room enough for the white of the egg, beaten very light and added last. Flavor to taste. TOAST WATER. Toast slices of crusts of stale bread. Pour enough boiling water over them to cover. Cover the dish tightly and do not disturb until it is cold. Strain and sweeten to taste. MUTTON BROTH. Cut into small pieces iy 2 pounds lean mutton. Cover with cold water and cook slowly for 1 hour. Add salt and boil another hour. Strain and use plain or add rice, sago or pearl barley. EGG LEMONADE. Beat until very light 1 egg with 1 tablespoon sugar. Stir in 3 tablespoons cold water and juice of 1 small lemon. Fill glass with pounded ice. Drink through a straw or glass tube. OMELETTE. Beat the yolk of 1 egg ; add pinch of salt and ^ cup milk. Mix and place in a small granite pan after latter has been heated and had small lump Musical, Literary Programs Printed by THE KECORD. INVALID FOODS. 181 of butter placed in it. Allow it to set on stove until omelette begins to set. Place the well-beaten white on top, and cover pan and allow it to steam a moment before serving. BEEF SANDWICH. Scrape fine 2 or 3 teaspoons of uncooked fresh beef; season well and spread between thin slices of buttered bread. COBNMEAL GRUEL. Two-thirds cup cornmeal stirred slowly into 1 quart boiling water. Stir often to prevent lumping. Thin with rich milk. OATMEAL GRUEL. One cup oatmeal, 2 quarts water and ^ teaspoon salt. Boil slowly until reduced to 1 quart. Strain and thin with milk. INVALIDS' MILK SOUP. Brown in hot butter tiny squares of stale bread. Add 1 pint milk and pinch of salt. Beat the yolk of 1 egg and pour the hot soup slowly on the egg, stirring to prevent curdling. Cream may be added. TO STERILIZE MILK. Thoroughly cleanse a bottle with scalding water. Fill with cold milk and cook with cotton batting which has previously been in a hot oven for several minutes. Place bottle in a vessel of cold water, having it on a level with the milk, and boil y 2 an hour. If it isn't "Sperry's Flour" it isn't the Best Flour. MEDICAL Earache Dip in warm sweet oil a bit of cotton on which has been placed a pinch of black pepper, and insert it in the ear. Relief is sometimes ob- tained by blowing tobacco smoke into the ear and closing it with cotton. Irritation of Stomach or Slight Cough Sip a cup of very hot water V 2 hour before breakfast each day. How to Make a Mustard Plaster Mix to a paste mustard with warm lard or sweet oil. Place be- tween soft cloths to prevent blistering. Apply warm. Sprains One tablespoon each of turpentine and vinegar, and white of 1 egg. Shake all together thoroughly and apply speedily. Sore Throat Mix 1 teaspoon each of sulphur and glycerine, and y 2 glass of water. Gargle and take a small dose internally. Laxative Chop together 2 pounds black figs and 3 ounces senna. Mix with 1 cup brown sugar. Dose: One-half teaspoonful at night. Nosebleed Make a wad of butchers' brown paper to fit under the upper lip, and press it firmly up- ward. Burns and Scalds Wet cotton in mixed linseed oil and lime water and apply at once. Keep the cotton dampened with same, A simple remedy is to take equal parts of flour and soda, mix and thoroughly wet. Change when necessary. To Stop Slight Hemorrhages Apply a, hand- ful of flour, or bind brown paper over the cut. When an artery is cut the blood spurts out in jerks. Place a tight bandage above the cut. When a vein is cut the blood flows in a steady stream and the For Servants, Use THE RECORD'S Help Wanted Page. g MEDICAL. 183 bandage must be placed below the cut. For com- mon flesh wounds, take 1/2 CU P fresh milk and 2 tea- spoons vinegar and place over the fire until it curdles. Drain and place on the cut. Change often if necessary. Apply warm. Cholera Morbus One ouce each of gum cam- phor, gum myrrh, asafoetida, opium and cayenne. One quart best brandy. Make y this recipe, Dose : One teaspoonful every 15 minutes in 2 tablespoon- fuls of water. Dose for diarrhea: The same once in 24 hours. Cough Kemedy Simmer 1 quart boiling water and 1 large cup dried hops for 2 hours. Strain; add juice of 3 lemons, 1 pound loaf sugar and 1% ounces gum arabic. Cook down to 1 pint. Dose: One tablespoonful when there is an inclination to cough. To Kemove Cinders From the Eye Place 1 or 2 grains of flaxseed in the eye, thus forming a glut- inous matter to which any foreign substance will adhere. It can be easily washed out. Mosquito or Flea Bites These are rendered easily painless by rubbing the afflicted parts with a piece of soap moistened sufficiently to produce a lather and allowing it to dry. Hair Tonic Five cents worth bitter apple, 10 cents worth sage, 1 tablespoon sulphur, 1 quart water. Boil a long time. Strain and bottle for use. Fainting Place the person in recumbent posi- tion with head lower than body. Loosen all cloth- and apply cold water to the face. Cure for Bee Sting Apply baking soda slightly dampened with water, or mix earth with water until it forms a paste. Sunstroke Wrap a cold wet cloth around the head. Spread salt thickly over another wet cloth If it isn't "Sperry's Flour" it isn't the Best Flour. 184 MEDICAL. and apply to back of neck. Apply dry salt behind the ears. Put mustard plasters under the knees and on the soles of the feet. Insomnia Wet one end of a linen towel in cold water and apply to back of neck. Fold the dry end around the neck and over wet part. It soothes and quiets the nerves, To Hasten or Abort a Boil Bind a piece of bacon or salt pork on the affected part. Colds or Hoarseness Wring a flannel out of boiling water, sprinkle with turpentine and apply to chest. Repeat when flannel gets cold. Cover with dry flannel to prevent frequent repetition. Add the juice of 1 lemon to the beaten white of 1 egg ; also sugar. Dose : One teaspoonful. THE DAILY RECORD Is a Staunch "Woman's Paper/ Hints for the Housewife A piece of pointed whalebone or fine pine wood is nice to clean out corners. An easy way to wash windows. Use two wash- cloths and a large one free from lint for drying. Wet one of the cloths with soap and water. Rub this over the window to moisten the dirt. Dampen the second cloth and pour on it a little coal oil. Go over the window with this. Then polish briskly with the dry cloth. Do not have either cloth so wet that it will drip. To prevent odor while cooking cabbage or onions, set a cup of vinegar on stove and let it boil. Glass bottles can be cut off below the neck and used for jelly glasses. Tie a cord around the bot- tle at the desired place, wet cord with turpentine or coal oil and set on fire. Try it. An oyster shell placed in the tea-kettle will at- tract the stony particles to itself, thus preventing the formation of a crust on inside of kettle. When your kerosene lamps give a bad light, and smoke, or smell, boil the burners half an hour with a tablespoonful of soda in the water. Never fill your lamps to the brim, as the oil rises and causes a disagreeable odor. Use Spanish bark for washing wool goods. Shake goods thoroughly and iron when partially dry. Lard or drippings are clarified by frying slices of raw potato in them. Strain through a cloth. Water should just begin to boil when used for cooking. Otherwise it is insipid. When crackers become soft place them in a hot oven a few moments to freshen them. If a pinch of soda be put into an omelette it will retain its shape when put upon the table. Instead of opening the door if the oven be too hot, place a small dish of cold water in the oven. If it isn't "Sperry's Flour" it isn't the Best Flour. 186 HINTS FOR THE HOUSEWIFE. Soap rubbed on the hinges of a door will prevent creaking. A tablespoon of milk put into the water in which old potatoes are cooked will prevent their turning a dark color. After a stove has been thoroughly polished rub it every morning with an old paper and it will look well for a long time. Make starch with soapy water and the irons will not stick and the linen will have a better gloss. Use hard soap for closing mouse holes. Leaders of Their Class AYENOE HILLC ASK YOUR GROCER THE DAILY RECORD'S Circulation IS the Largest. = MISCELLANEOUS TABLE OF WEIGHTS AND MEASURES 1 quart of flour 1 pound 1 pint of liquor 1 pound 1 pint chopped meat (packed) 1 pound 2 coffee cups butter 1 pound 2 cups granulated sugar 1 pound 2 heaping cups powdered sugar 1 pound 4 teaspoonf uls 1 tablespoonful 8 teaspoonf uls or 2 tablespoonfuls 1 ounce The ordinary measuring cup holds y 2 pint JAPANESE CLEANING CREAM. Shave 3 ounces white Castile soap very fine. Boil in 1 quart soft water until dissolved, then add 3 quarts more of water. Cool and add 3 ounces each of ammonia, ether and alcohol and 2 ounces gly- cerine. Shake well together and it is ready for use. Excellent for removing grease spots from clothes, carpets, etc. CHLOROFORM FOR CLEANING. Chloroform will remove grease spots from wool. WASHING FLUID. One ten-cent can Gillet's lye, 10 cents worth pure ammonia, 5 cents worth Salts of Tartar. Dissolve the lye in a small quantity of cold water. Add 4 quarts boiling water. Cover tightly and let it stand until cold. Then add ammonia and Salts of Tar- tar. Bottle and cork tightly. Soak the clothes over night. Wring out and place in boiler. Cover with water and add % CU P f fluid and plenty of soap. Boil well. Rub out of suds, rinse and blue. TO WASH FLANNELS WITHOUT SHRINKING. Make a warm suds of borax soap and water. Rub with the hands. Avoid using rub-board as much ESTABLISHED 1849 TELEPHONE 1 PURE FOODS Help to Keep Us Well PURE DRUGS Make Us Well When We Are Sick "OUR MOTTO" Any article which we sell that does not prove exactly as represented, will be bought back at full retail price. This insures you a square deal. We keep everything in the drug line. PRICES RIGHT GOODS RIGHT Kodaks, Supplies and Finishing Work THE HOLDEN DRUG CO. Corner Main and El Dorado Streets STOCKTON, CAL. Good Paste in Cooking is a good thing but not in DIAMONDS Everything GOOD in JEWELRY at this store FRIEDBERQER'S IMMACULATE LINEN Is the mark of the gentlemen. We keep your linen as it should be. We do the work quickly and as well as modern machinery, pure soap and water and workmen can do it. 1235 E. Lindsay Street. Thfl Th!f ifT?ue. rthest - Use only "Sperry's Best Family Flour' MISCELLANEOUS. 189 as possible. Kinse in warm water in which a little soap is used. Do not use hot or cold water. Do not wring, but squeeze lengthwise through the hands. FURNITURE POLISH. One cup vinegar, 1 cup turpentine, 1 cup alcohol, 1 cup sweet oil. Shake well and apply with a soft brush. TO CLEAN WOODWORK. Put a few drops of coal oil into warm water and use a soft cloth. TO REMOVE MILDEW. Soak the spots in sour milk mixed with salt and lay article in the sun. Repeat until stains are re- moved. TO REMOVE IRON RUST. Kub the spots with lemon juice mixed with salt. HARD SOAP. Melt 6 pounds clarified grease; add 1 heaping tablespoon ammonia and 10 cents worth lye or pot- ash. Stir 10 minutes and place in moulds. TO CLEAN ZINC. Rub it with a cotton cloth dipped in coal oil, and polish with a dry cloth. TO REMOVE SEALING WAX FROM FRUIT CANS. Rub the ware briskly with a damp cloth dipped into baking soda. TO CLEAN TIN OR GRANITE WARE. Pour boiling water over them or use hot stove lid. TO DRAW THREADS FOR HEMSTITCHING. Brush the linen over with a good lather made of soap and water. Pull the threads after the linen is dry. THE DAILY RECORD Is a Staunch "Woman's Paper." *??& ^Is^Piour 7 Use onl J "Sperry's Best Family." GC d +-> O O O) CO O ^ CO w 190 MISCELLANEOUS. TO BLANCH ALMONDS. Pour boiling water over them and boil a moment. Drain and toss them into cold water. The skins will then slip off easily. Brown in the oven and moisten with butter. TO REMOVE INK STAINS. Soak the goods in milk until the spots disappear, or dip the spots into melted tallow and in washing out the tallow the ink will come with it. This Cook Book Was Printed by THE RECORD. ^j> ^A 4T-<3V "Sperry's Best Family Flour." Pure, 8weet, Clear. W THE RECORD Is the Paper for Your Children. Use only "Sperry's Best Family." Everyone Is Beading THE RECORD Why? o,?e 'Sj.fSSK. Use on 'y "Sperry's Best Family." Musical, Literary Programs Printed by THE RECORD. f