Cook directory, 1917

This is a digital copy of a book that was preserved for generations on library shelves before it was carefully scanned by Google as part of a project

to make the world's books discoverable online.

It has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one that was never subject

to copyright or whose legal copyright term has expired. Whether a book is in the public domain may vary country to country. Public domain books

are our gateways to the past, representing a wealth of history, culture and knowledge that's often difficult to discover.

Marks, notations and other maiginalia present in the original volume will appear in this file - a reminder of this book's long journey from the

publisher to a library and finally to you.

Usage guidelines

Google is proud to partner with libraries to digitize public domain materials and make them widely accessible. Public domain books belong to the public and we are merely their custodians. Nevertheless, this work is expensive, so in order to keep providing tliis resource, we liave taken steps to prevent abuse by commercial parties, including placing technical restrictions on automated querying. We also ask that you:

+ Make non-commercial use of the files We designed Google Book Search for use by individuals, and we request that you use these files for personal, non-commercial purposes.

+ Refrain fivm automated querying Do not send automated queries of any sort to Google's system: If you are conducting research on machine translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the use of public domain materials for these purposes and may be able to help.

+ Maintain attributionTht GoogXt "watermark" you see on each file is essential for in forming people about this project and helping them find additional materials through Google Book Search. Please do not remove it.

+ Keep it legal Whatever your use, remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other countries. Whether a book is still in copyright varies from country to country, and we can't offer guidance on whether any specific use of any specific book is allowed. Please do not assume that a book's appearance in Google Book Search means it can be used in any manner anywhere in the world. Copyright infringement liabili^ can be quite severe.

About Google Book Search

Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web

Pastors of the Church

Rev. William Charles Hogg, Ph.D., 1900-1903

ly Google

The Third Presbyterian

Published in the interest of the "Manse Fund" by the "Mite Society" of the Third Presbyterian Church, of Chester, Penna.

"We nay live without poetry, miuic and art, W« may live without coiwcieiic«, and live without heart; We may live without friends, we may live without books ; Bat civilized man cannot live without cooks. He may live without hooks, what is knowledge but grieving ? He may live without hope, what ia hope hut deceiving 7 He may live without love, what is passion but pilling? But where is the man that can live without dining? "

HHHE compilers of a work of such limited scope cannot ^J promise those who use it that they will find everything in its pages, but can heartily assure them that all of the recipes here given have been highly recoimnended to us by the contributors.

The Committee wishes to extend its appreciative thanks to the Business Public, who have aided the enterprise so ma- terially by using our advertising space, and also to Mrs, H. E, Taylor, of Edwardsville, 111., who kindly gav.e us permis- sion to copy from the Edwardsville Code Book.

The popularity of the First Edition is the occasion of the republication of this work. The looo copies were so quickly disposed of and demands for additional numbers so frequent, that we believe ourselves to be serving the public by re-issu- ing. The Mite Society.

Chester, Pennsylania,

Digiiz.db^COOgle

Smart Shop

Chester's New Ladies' Ready- to-Wear and Millinery Store

Showing exclusive Spring Styles in Ladies' and Misses'

Models Not to be Found Elsewhere

Our Motto, "No Two Garments Alike"

Exclusive Showing of New Spring Millinery

ly Google

"PERFECT" Loaf of Bread

The HighMt PticmI Flour in Amarica, and Wortli all it Co*U

The better judge a man is of really good bread,

the more certain he is to demand

bread made of Ontop Flour once

he has tried it.

T. Frank McCall's Sons

Sixth and Madison Sts. Chester, Penna.

"Honey'B the goodest thing oh ! An' blackbcETy pie is goodeit too ; But rite hot biscuits 'ist Boakin' wet Wif tree molassus is goodest yet."

HOME-MADE BREAD (with mixer)

Mrs. George Stewart

1 quart water I tablespoon lard

2 teaspoons salt i tablespoon sugar

3 quarts flour i yeast cake

Put lard and water (warm) into mixer. When lard is dissolved, add sugar, salt and yeast cake which has been dis- solved in luke-warm water. After mixing these ingredients, add flour and turn mixer until it balls. This makes four

Mrs. Taylor W. Smith g large potatoes i cup salt

I cup sugar i pint home-made yeast

I handful hops

Pare and boil potatoes, mash them through a colander, then scald with water drawn from the hops, and add sugar, salt and yeast. Enough cold water can be added to make i gallon of yeast. \

ly Google

BREAD (with mixer) Miss Anna E. Black

1 tb. g 01. Gold Medal flour i heaping teaspoon salt I teaspoon lard K yeast cake

I large tablespoon condensed milk

Dissolve the milk, lard and yeast cake in i pint of warm water. Put in bread mixer with flour and salt, and turn until it balls, then knead in pail fifteen minutes. Makes 2

Mrs. Anna E. Grubb

1 pint milk I cup sugar

'A cup lard and butter mixed H box raisins

2 tablespoons chopped citron 2 eggs

Set a sponge at night by mixing a yeast cake, or i cup of liquid yeast, a small teaspoon salt and the milk, warmed, with flour enough to form a soft batter. In the morning add other ingredients, and if not stiff enough, add more flour; if too stiff, a little more warm milk or water, and knead. Set in warm place to rise. Then make into loaves, let rise until double its size, and bake in moderate oven an hour or more.

Mrs. Jennie B. Fulton (Mrs. V. J. Levora)

Pare and boil 2 fair sized potatoes at noon. Grate them and add 2 tablespoons sugar and i cake yeast foam (or Magic yeast cake) soaked in j ust enough water to moisten it. Set aside imtil evening. To use for Bread.

At night take about a teacup of lukewarm water, stir in flour to make a not very stiff batter, also two tablespoons of the potato starter. Beat about 10 minutes and set aside

ly Google

until morning. In the morning take for 4 loaves, i quart warm water. Put in mixing bowl (or mixer), stir in flour enough to make the dough, also the yeast set the night be- fore. Work it well and smooth at this stage, and set to rise ag^in. When risen, work on board until elastic ; make into loaves ; fill pans about half and let rise until nearly full. Bake in pretty hot oven.

For the next baking, prepare potatoes and sugar as be- fore, at noon, and add to the small amount of starter remain- ing. Mix well with fork, and use in the evening as before. No additional yeast need be added during entire winter.

Mrs. Mary V. Culbertson,

West Hope Presbyterian Church, Philadelphia

1 cup of bread sponge 2 eggs

14 cup raisins % cup of milk

2 tablespoons of butter 8 teaspoons sugar

Heat butter and milk together until lukewarm, add other ingredients with enough flour to stiffen. Let rise until twice its size. Knead and let rise until very light. This will make two loaves.

525 Market Street

Hat and Men's Furnishing Store In Chester

Mrs. J. A. Gibson, Pontiac, Michigan

Early in the morning scald ^ cup fresh milk; have pre- pared in earthen cup 4 tablespoons unbolted com meal, sifted once, a pinch each of salt and soda. Pour over this the milk vi^hile lx>ilirig; stir thoroughly and set in warm, not hot, place until light.

Next morning sift a little flour into an earthen bowl, add about i cup warm water and stir in the yeast thoroughly. When light, sift more flour into a larger dish, add more warm water and salt ; then stir the yeast in thoroughly. Keep warm, and when light it is ready to mould into loaves. This will make five or six good-sized loaves. Butter the top soon as moulded. Do not mix the dough very stiff, nor let it get too light in the loaf. Turn and change quite often in the oven. When the loaf has risen to about double its size, place it in the coolest part of the oven until it is a well-round- ed loaf ; then on the top grate, until it browns, then at bot- tim again, to finish. The oven should be such that a pound and a half loaf will bake in 45 minutes, a delicate brown.

Mrs. A. H. P. Clyde

1 lb. flour !4 tb. sugar

2 or 3 eggs Grated rind of half lemon Vt lb. butter 2 teaspoons baking powder 2 oz. candied peel, chopped About I teacup milk

Mix together all the dry ingredients ; beat the eggs, keep- ing back a small part of one white, to glaze the buns, add the eggs to the mixture and sufficient milk to make a stiff paste. Divide in fifteen pieces, make up quickly into balls, brush with egg, and sprinkle with sugar. Bake twenty minutes in a quick oven.

Phone 134R 12th St. aad Edgemont Ave.

Mrs. Mabel Fulton Safford, Edwardsville, 111. Liquid Starter Keep on ice in summer, and do not let freeze in winter. Soak I yeast cake over night in enough water to cover it. At noon next day strain off water from yeast; add 3 table- spoons sugar, I pint lukewarm potato water strained.

Pour into a quart jar, an^lace in warm place. By night there should be a generous loam on top. At night take one cup of this starter for bread. To the remainder which is left for next baking, add a generous cup of warm potato wa- ter, and 3 tablespoons sugar and proceed as before. If kept in right temperature this starter should last for many

To your cup of starter add enough warm water to bake re- quired amount of bread (i qt. will make about 4 loaves), a cook-spoon of sugar and teaspoon of lard. Mix with flour to proper consistency for kneading. Knead well and put to rise over night. In the morning it will have over-run a gallon crock on to your bread board. Work and mould into loaves, then place in greased pans, turning moulds so that they will be well greased all over. Let rise until double size, and bake for about one hour. Have oven hot for first fifteen minutes, then let cool off gradually until baking is

When setting to rise over night grease the top well, to keep from crusting. You will find this an unfailing and sat- isfactory recipe and in which your bread should be out of the

Mrs. Matthew McKinnell 1 tb. flour I oz. rice flour

% tb. butter % tt>. sugar

Mix the butter and sugar together and work in gradually the flour and when kneaded into a stiff paste roll out into round or square cakes J inch in thickness.

Pinoh the edges, put some pulevrized sugar or candied peel on top and bake in a moderate oven on a baking sheet or floured paper until a light brown color.

Miss Anna E. Black 4 Clips flour 4 teaspoons baking powder

lish walnuts) i cup sugar

i^ cups milk

Raise twenty minutes. Bake one hour. This makes 2

Miss Emetine Moore, Llanerch, Pa

i^cups flour I heaping teaspoon baking powder

% cup butter i egg

1 cup sugar A pinch of salt

M cup milk

Cream, butter and sugar, add beaten egg and milk ; sift salt and baking powder with flour and mix. Spread in a pan, cover with currnts and cinnamon, sprinkle with sugar and bake. Serve hot, cut in squares.

Miss Camelia R. Bullock, Mt. Holly, N. J.

quarts flour

Lard size o

tablespoon sugar

A IJUle salt

pi. boiled milk

I cup yeast

Mix all together and add the yeast. Cover and let stand

ly Google

in warm place over night. In the morning knead until it cracks and blisters, using- as little flour as possiible. Place in pan to rise. 2 hours before baking roll out -J-inch thick, spread over well with butter, cut into cakes, fold together and place in pan to rise. Bake 15 minutes in quick oven.

Mrs. A, Duncan Yocum

3 cups mashed potatoes % yeast cake in cup warm water

1 cup melted lard 1 teaspoon salt

2 eggs I teaspoon sugar

Mix at 1 1 a. m. At 2 p. m. add enough flour to handle. Knead and let rise until 4 p. m.

Mould in pocket-book rolls, or roll and cut with small cake cutter. Let rise again, and about 6 p. m. bake in hot oven for 10 minutes, and serve hot.

Mrs. S. E. Brown Boil 1 pint of new milk and while hot pour it over ^-cup of lard and J-cup of flour. When cool, add 2 teaspoons of sugar, some salt, and i large cup of good yeast and sufficient flour to make a rather stiff sponge. Set to rise and when light, stififen and knead well. When light again roll out and cut with small cutter. Place in pans and when light again bake in quick oven about 20 minutes.

Mrs. Margaret C. Black I pint warm water 2 tablespoons butler

1 cup sugar Pinch of salt

Yolks of 3 eggs Enough flour to make a rather stiff

2 heaping tablespoons condensed batter

In winter 1 yeast cake. In summer ^. Make sponge about 5 o'clock p. m.. Let rise until bedtime, add more flour and knead in bowl. Let rise until morning.

ly Google

Mrs. H. B. Birtwell I pint milk i tablespoon lard

« tb. sugar I tablespoon butter

1 egg % nutmeg Pinch of salt 14 yeast cake

Flour sufficient to make stifE dough.

Make a sponge of all the ingredients, and set to rise. When light add flour to make dough quite stiff, and knead well. When light again mould into shape, stand in greased pans, cover and set again to rise. Bake in a quick oven 20 minutes. Brush the tops with white of an egg.

Mrs. F. W. Griffith

2 cups milk, boiled and cooled i tablespoon sugar hi yeast cake i egg

I teaspoon salt

Dissolve yeast cake iin the milk, add other ingredients and flour enough to make a stiff tatter. When light add I cup of sugar and i cup of melted butter and flour enough to make a stiff dough, and let it rise again.

CINNAMON ROLLS (Very Good) Mrs. Myrtle S. M0I2, Greenville, Ohio Into 4 pints of sifted flour put i pint of sponge containing the strength of i yeast cake; i pint of whole milk, which has been scalded and cooled ; 2 tablespoons of melted butter, i cup of sugar, t teaspoon salt, and i beaten egg. Beat about 5 minutes then add flour enough to make a soft dough. Knead gently and let rise until very light. Then knead into shape and roll in sheets ^ inch thick, brush with melted butter and sprinkle with sugar and cinnamon. Roll as jelly cake and cut in slices about an inch thick. Dip each slice in melted butter and place in baking pans about an inch deep- Sprinkle with sugar and cinnamon and when light, bake 20 to 30 minutes in a moderate oven.

ly Google

Mrs. A. E. Hammell

Dissolve I yeast cake in i pint of warm milk, add a little salt and flour enough to make a spong-e, and set to rise. When light add i egg, ^ cup lard, and i cup sugar. Knead well, then roll out, cover with lard, sugar and cinnamon. Set to'rise, and bake when light. For Top of Buns ;

Boil together some molasses, brown sugar and cinnamon, and pour over top when baked. Cut in squares to serve.

Mrs. William Darrell.

Dissolve I ytast cake in 2 cups of warm water, and mix with 4 cupfuls or more of flour, i tablespoon of melted but- ter am' a little salt. Set this sponge to rise in a warm place for a few liours. Then knead and make into small round cakes and fry in the frying pan witih plenty of lard, as you would a beefsteak, only not as much heat. When one side browns, turn over on other side and brown. These are tried and excellent.

Mrs. W. J.AmoId I pint miiK I tablespoon sugar

3 mashed potatoes I teaspoon salt

I tablespoon lard Nearly all of i yeast cake

Melt the lard in the milk but DO NOT BOIL. Dissolve, yeast cake in part of warm milk, add other ingredients and flour enough to make as bread, knead 15 minutes and let rise. Knead again and roll out into biscuit. Let rise again and bake in hot oven.

ly Google

Mrs. E. G. King, Lincoln, Illinois

2 cups scalded milk Wliites of z egfss

^ cup butter 7% cups sifted flour

4 tablespoons sugar I cake yeast foam dissolved in U

I teaspoon salt cup lukewarm water

Mix ihe milk, sugar, butter and sak. When lukewarm add the flour, yeast and whites of eggs, wdl beaten ; knead well, and let rise; then shape in long thin strips about 8 inches long and ^ inch thick, keeping them of equal thick- ness. Let rise again then bake. Have oven very brisk and reduce heat at the end of 5 miniites.

Mrs. Geo. W. Lynch [ egg (beaten) 2 teaspoons sugar

I cup milk 1 teaspoon salt

I cup flour 1 teaspoon baking powder

Mix and bake in quick oven.

Mrs, Arthur Dyer, Edwardsville, III.

1 «up flour I egg

2 cups meal 2 teaspoons baking powder 2 tablespoons sugar % teaspoon salt

Water to make a smooth batter I tablespoon lard

Mix all of the dry ingredients and sift through flour sift- er, then work in the lard well. Beat egg in a cup and fill cup up with water and add to mixture, then enough more water to make a batter that will just pour into pan. Bake in quick oven.

ly Google

Mrs. Jane E. Fahnestock 2 cups granulated sugar 2^ heaping teaspoons baking

I tablespoon lard and butter powder

I cup flour 2 eggs

I teaspoon salt (scant) Enough corn meal to stifEen

Mrs. ]ciin Rowe

1 pint sour milk I pint corn meal % teaspoon salt

Dissolve soda in the sour milk, add salt, beaten egg and meal, and bake in greased pan, or pour on hot griddle and bake as you would pan-cakes.

Mrs. H. M. Dunlap, Savoy, Illinois

President o£ the Illinois State Domestic Science Association.

Into I pint milk pour i pint boiling water ; when luke- warm add I teaspoon salt, a small compressed yeast cake, or 5-cake of dry yeast dissolved in i-cup water; stir in suffi- cient flour to make a batter that will drop from the spoon. Beat continuously 5 minutes. Cover and set in warm place. When light add flour to make dough. Take out on board and knead 10 or 15 minutes. When the doiagh becomes elas- tic and springs back upon pressure, make it into 4 loaves. Size of pans should be about 8x4x4 inches. Cover and stand in warm place imtil dough has doubled its bulk and is light Brush the top with water. Bake 15 minutes with the oven thermometer at 9 ; then lower the temperature to 8 and bake I of an hour. If a bread machine is used, and it should be, mix directly into a dough. It requires 2f quarts of whole wheat flour to every quart of wetting.

ly Google

Bread Sticks. Take i cup of the whole wheat dough, add i tablespoon melted butter and enoi^h flour to remove stickiness. Di- vide into as many pieces as divisions in stick pan and roll into shape. Let rise imtil twice their bulk. Put into oven at 9, and after lo minutes reduce to 8 and continue baking for 30 minutes.

Mrs. Aimie Pierce, Harrisburg, Pa, 4 ears green com, grated i small teaspoon baking powder

a eggs, beaten separately Salt and pepper to taste

Pour in buttered pan and bake ^-hour.

Miss Annie N. Griffitlx lU cups meal 3 eggs

I cup flour I teaspoon salt

1-3 cup 3t^:ar 2 teaspoons baking powder

Butter size of a walnut Mix with milk.

Mrs. Wra. B. Ulrich I e^ I tablespoon melted butter

1 cup sweet milk 2U teaspoons baking powder

2 cups flour A little salt

3 tablespoons sugar

Mrs. Will Innes, Jr., Eddystcme, Pa.

1 pint cream i teaspoon salt

2 eggs I tablespoon melted butter

3 cups flour 2 teaspoons baking powder

Beat the yolks of the eggs and add to the cream; add gradually the fipur, beating well; let stand 15 minirtes, then

ly Google

add salt and melted butter, the whites of the eggs beaten to a stiff froth, and baking powder. Bake in well greased muf-

Mrs. S. Thompson

To each cup of flour add i teaspoon of lard and I tea- spoon Royal Baking Powder. Mix with milk and bake in quick oven, 15 minutes.

Mrs. Maargaret Grubb

Cut up four ounces of butter into a quart of flour ; make it into a smooth paste with new milk ; knead it well, add a little salt and roll out as thin as paper. Cut out the cakes with a tumbler, and bake quickly. Serve hot. Very nice to serve with soup.

Mrs. Margaret Grubb

I quart flour 2 tablespoons butter

I pint milk 4 teaspoons baking powder

I teaspoon sugar 1 teaspoon salt

Sift together 4 times the flour, sugar, salt and baking powder. Rub in the butter and mix with the milk; beat vigorously for i minute, drop by tablespoonfuls into hot iron gem pans, and bake 10 minutes in a quick oven. Ex- cellent made with Rye or Graham flour.

ly Google

Miss Hattie T. Hance

V. cup sugar I cup corn mea!

I cup water i egg

I cup flour 2 teaspoons baking powder

U teaspoon salt 2 tablespoons melted butter

Mix and pour into well-buttered dripping pan, and bake in quick oven. May be cut in squares and served hot as a dessert, with sauce, or cream and sugar.

Mrs. Grant Powell, Eddystone, Pa.

2 cups flour 2 cups milk

3 eggs % teaspoon salt

Grease gem pans and put them in oven to get very hot. Beat eggs until very light, add milk and salt, then add the flour slowly, beating until very smooth. Take pans from oven, fill quickly, bake 30 minutes. If properly made and baked should swell to four times 'their original size. These make a delicious breakfast cake.

Mrs. S. M. Pierce 2 cups flour 2 teaspoons baking powder

1 cup milk 14 teaspoon salt

2 eggs I teaspoon melted butter

Sift together flour, baking powder, and salt. Add milk with yolks of eggs. Beat until smooth then add the beaten whites of eggs and melted butter. Fry in waffle irons.

Mrs, Mabel F, Safford, Edwardsvilte, 111. I pint sour milk I teaspoon soda

I egg 2 tablespoons melted butter

Dissolve soda in the sour milk, beating' well. Add the egg and enough flou- to make a medium thin batter. Then add the melted butter, and salt to taste. Have waffle irons hot and well greased.

Mrs. Jennie B. Fulton. I pint sour milk I teaspoon soda

I egg Salt to taste

Dissolve the soda in sour milk, beating well, when, if pro- portioned as it should be, the milk will rise in bubbles. Add the egg, and flour to form a smooth batter which is too thick. Thin to proper consistency with sweet milk. Bake one cake on hot griddle, and if it looks raw when broken apart, add more flour and more sweet milk,

Mrs. A. T. Sutton, Crescentville, Pa,

Two lbs. brown sugar, 2 cups of water. Let boil ten minutes, then flavor with I teaspoon vanilla, and bottle for

Phone COTinection Free Delivery

Broad and Upland St!. CHESTER, PA.

Bread and Rolls

Broad and Crosby Sts.

ly Google

"Some hae meat that canna eat, And some wouid eat that want it; But we hae meat, and we can eat, Sac let the Lord be thankit."

Mrs. A. L. Lathem

2% lbs. veal hi teaspoon each o£ parsley, thyme,

14 lb. ham salt and pepper

I cup dry bread crumbs A little onion juice may be added

I egg if desired.

1 tablespoons melted butter

Chop the meats fine and mix with other ingredients. Mould in pan and bake 2 hours. Serve hot, with dressing, or cold.

Mrs, Mary Rodgers

Lay in a broad pot, a boneless piece of beef, cut from the round, three or four inches in thickness. A piece weighing from five to six pounds, a solid chunk, boimd and skewered into a compact shape, is enough for a family of ordinary size. Pour over it a quart of boiling water, add salt and pepper to taste and 2 onions cut in pieces. Cook over a slow fire, turning the meat several times. Allow about 15 minutes cooking to the pound. When done transfer to a dripping pan and brown in the oven. Brown some flour and thicken the Hquor left in the pot, for gravy. Serve meat with tomato sauce or catsup.

ly Google

Mrs. Charles H. HuIAard Cover a knuckle of veal with cold water and boil until meat slips from bone, season with salt and pepper. Re- move meat, pick out fat and bones, strain liquor and sea- son highly with salt, pepper and lemon juice, and slightly with sage and thyme. Chop the meat and have ready five hard boiled eggs. Put in a pan a layer of sliced egg, then a layer of the meat, until all is used. Pour over this the strained liquor, press down with a weighted cover, and set away to stiffen.

Mrs. Emma L. Killin, N. Weymouth, Mass. iH tb. beef I cup bread crumbs

i^ lbs. pork I small onion

Salt and pepper Sprig of parsley

Run all of the meat through the grinder. Mix with the other ingredients and shape into a loaf. If not containing fat enough dot the loaf with pieces of butter or lay several slices of flitch on top. If baked in a covered pan, no water need be added to the loaf. Bake about 2 hours.

Mrs. James Davidson ' tb. Hamburg steak

Mix well and bake in oven 20 minutes to i-hour.

Cut Flowers FLORIST Funeral Designs

Bell Phone Chester. Pa.

ly Google

Mrs. Anna Schoenberg tU tbs. round steak i cup of cracker crumbs

ii lb. salt pork H cup sweet milk

1 egg. Butter the size of a walnut

Grind the meats together, and mix well with other in- gredients, salt and pepper to taste. Bake i hour, basting fre-

Mrs. Morris Plumley

a lbs. fresh beef, cut fine Small onion

4 tomatoes, cut fine Bimch parsley

6 potatoes, diced

Boil all together about i hour. Thicken with flour and add water for gravy, if necessary.

Mrs. Emma Haslam

To make the dough, sift i^ teaspoons baking powder and J teaspoon salt with about i pint of flour, then rub into it i teaspoon of shortening, and mix deftly with water. Roll out and cut in pieces of uniform size. Cook ij pounds of mutton, neck or any good stewing pieces, from which the fat should be trimmed carefully after it is cut in pieces, until it is quite tender, and then let it cool. Peel 3 or 4 potatoes and I or 2 onions. Make a layer of the mutton over the bottom of a pot ; slice a layer of potatoes over this, then a layer of onions, and over this lay pieces of the dough, apart from each other. Repeat this until all is used, finishing with the dough. Over each layer sprinkle flour, salt and pepper, and on top of last layer lay a sprig of parsley or celery. Cover with water and cook i^ hours. Start on slow fire.

ly Google

Mrs. C. S. Piatt Choose loin or rib chops. Remove all superfluous fat and pink skin; have chops cut about r| inches thick; cut a pocket in each, inserting the knife from outside edge of chop, and reaching to bone. Into this pocket place stuffing made' with moistened bread, seasoned with salt, pepper, sage and melted butter. Fasten the cut side with toothpicks that have been dipped in melted butter. Place chops in pan that has been sprinkled with salt and pepper and bits of but- ter. Bake 20 or 30 minutes. Do not add water. Serve with brown or tomato sauce.

Mrs. C, E. Bates, Omaha, Neb.

3 or 4 cloves A little celery salt

Cook, then strain. Thicken with flour and butter rubbed together, salt ; add white and red pepper.

Have a frying pan very hot with fat enough to merely cover the bottom. Into this place chops, or any pieces of lamb or veal, which must be uncooked. Brown quickly on both sides, and remove from the fire. Put a layer of one- half of the chops on the bottom of a baking dish; season with salt and pepper, and on this put a layer of green corn cut from the cob. Sprinkle with a little flour and then add a layer of uncooked lima beans. Repeat these layers from the chops up, and add enough boiling water to reach not quite to the top of the beans. If desired a few sweet po- tatoes can be placed on top of the stew. Cover closely, and cook slowly from i^ to 2 hours. This makes a savory dish for lunch or supper.

ly Google

Mrs. Robert Bradley

Line a large bowl with a dumpling dough. Cut in small pieces i-J pounds of rump steak, season to taste, add onions if desired, and place in bowl. Pour over it one cup of ccAd water, and cover it with dough, as for a pie. Then cover the bowl with a small plate or saucer, and tie all in a large cloth. Place in a large pot with enough water to come up three-quarters way of the bowl and boil three hours. Mush- rooms may be added to this stew, if desired.

Mrs. Wm. B. UlricH

4 tbs, chicken I can mushrooms

Boil chicken until it comes from the bone, then cut in pieces. Parboil sweetbreads and soak in cold calt water half hour, then remove all skin or hard substance, then cut as the chicken. Also cut the mushrooms and mix all to-

For the dressing, use

I quart milk 4 tablespoons flour

4 tablespoons butter 3 bay leaves

Boil the bay leaves in the milk, then remove. Use little juice of onion, little nutmeg and salt, and red pepper to taste ; boil until it is the proper thickness, then pour over the chicken and other ingredients and mix thoroughly with a fork. Put all in a baking dish, cover with bread crumbs and pieces of butter on top, bake 20 or 25 minutes. Serve

ly Google

Mrs. E. J. Jeffress, EdwardsviUe, 111.

Cover the chicken with water, (a full grown hen is best), let cook slowly until two-thirds done. Salt the broth to taste and cook until the meat will fall from the bones. Remove from the broth ; take out the bones and lay the meat in bot- tom of baking dish ; now prepare a saiKC as follows :

Sauce - Melt 3 tablespoons butter, add to it 3 tablespoons flour, a little pepper, mix and add r cup warm water, and 4 cups hot broth, cook to a bubbling, then add i cup 'hot cream or milk, pour this into baking dish over chicken, reserving enough sauce for the gravy bowl. Set in oven to keep to a cooking point while you make

Crust for Pie

2^ cups flour in bowl 2 scant teaspoons baking powder

2 tablespoons shortening well rub- i egg beaten, to which add 1 cup

bed into flour ' milk

Vs teaspoon salt

Sir this into flour to make a thick batter which spread over chicken and bake.

Mrs. Margaret Grubb

Take a spring chicken of about 3 pounds, cut up and wash in cold water. Then salt and place in deep skillet with just enough water to steam. Cover and keep addinig enough water to keep it steaming, until it is tender. Then add a large piece of butter, and dust with flour and fry a golden brown. Take out on a hot platter and make a cream gravy and pour over the chicken and serve.

ly Google

Mrs. Sara H. Kasab Stuffing for chicken. H cup boiled rice K cup blanched almonds

'li tb. chopped raw meat Salt and pepper to taste

Prepare the chicken and stuff, tying legs together, and neck under wings, and boil until half tender. Lift out, and set the stock aside for soup. Brown the chicken in a pot with butter or bacon fat, keeping covered until done. Or if preferred, brown in hot oven.

Mrs. Ritchey G. Early, Edwardsville, 111.

I cup cream or milk i tablespoon flour

I lump butter, size of egg A bit of minced onion or parsley

I cup fine bread crumbs i teaspoon salt

I pint finely chopped cooked ^4 teaspoon pepper

chicken z eggs

Heat cream, when boiling add flour and butter creamed, let it boil up thick. Remove from fire and when cool mix in the other ingredients, the beaten egg last.

Flour the hands and make up into small round flat cakes ; dip in egg and bread crumbs and fry in lard and butter mixed. When a light brown take up and lay on brown pa- per to absorb grease. Serve hot.

Mrs. N. O. Nelson, Edwardsville, 111.

Boil a large, old, fat chicken until quite tender; when cold, pick to pieces and chop very fine. Take i set of calve's brains, place them in salt water 20 or 30 minutes to draw out the blood ; then place on stove in cold water and as soon as they raise the boil, lift them off, and take from them any discol orations. Mix them with the chopped chicken; then season with salt, pepper and nutmeg, juice of one lemon, some onion juice or grated onion and piece of melted butter the size of an eg^. A little celery or parsley chopped fine adds to the flavor. Last of all, add enough thick sweet cream to make a dough so soft that it is hard to form the croquettes. Set the croquettes in a cool place, at least an hour before frying. Dip in yolk of egg and cracker meal and fry in boiling lard. Serve with peas.

Mrs. C. N, Travous, Edwardsville, III.

Chop cold cooked chicken fine, measure, and to every pint add a tablespoon butter, two of dried bread crumbs, -J-cup stock or boiling water, 2 eggs, slightly beaten, salt and pep- per to taste.

Put these ingredients in a sauce pan and stir over fire for a moment until thoroughly mixed.

Fill custard cups two-thirds full with the mixture; set in baking pan half filled with boiling water, and bake in mod- erate oven 20 miniutes. When done, turn out carefully on a heated dish, and pour cream sauce around them. Any cold roast or poultry can be used in this way.

Cream sauce for Eoudins - Melt i tablespoon butter, add one of flour, then ^-pint of cream or milk, stir continually until it boils, add ^-teaspoon salt and a dash of pepper and it is ready for use.

ly Google

Mrs. W. R. Prickett, Edwardsville, 111.

Cut the chicken up as for frying. Salt and pepper each piece and roll well in flour. Place in the baking pan with 3 heaping tablespoons of butter and a cup of water. Have the oven hot when the chicken is put in and let it reinain until it is browned on top. Turn the pieces over to have it all well- browned, and pour into the pan 4 cups of boilinig' water, into which one tablespoon of sugar, and a little salt and pepper have been stirred. Keep basting the chicken as the pieces dry on top, adding more water as necessary.

When it is done remove chicken to platter, and place baking pan on top of stove, and slowly add one cup of hot milk to the gravy. If the chicken is well-basted it will be brown and moist, and the gravy can be thinned with milk or water.

Mrs. Mary V. Culbertson, West Hope Church, Philadelphia

Vt pint cream I tablespoon butter

Salt and pepper i tablespoon chopped parsley

The above mixiture to every pint of finely chopped cold chicken. Put the butter in sauce pan to melt, then add other ingredients ; stir over the fire until the mixture boils. Fill individual dishes, sprinkle lightly with bread crumbs, and brown in hot oven.

Mrs. J. T. Keller, St. Louis, Mo. Put your dinner pot on the stove, a flat bottom preferred. Put into this a cookspoon of lard, the same of flour, and a little chopped onion. Stir constantly until this is quite brown ; have your chicken jointed and drop into this. Stir well ; pour over enough water to cover. Put lid on and let cook slowly until dinner. Salt and pepper to taste. Old or young: chicken may be used. I prefer old. I use lard in preference to butter, because it burns less easily. If chicken is very fat use less lard. If you try this once you will try it twice.

Mrs. C. S. Piatt.

Mix well, wrap in floured cloth, and boil for two hours. Delicious either hot or cold.

Mrs. Wm. Darrell

Make pie crust, not rich. Roll as for pie crust.

Cut pieces four inches square and lay one pork sausage

link which has been skinneid, on the square. Draw sides

together, so they will just meet on top, gently press together

and close the ends. Bake a golden trt-own in a dripping pan.

Mrs. C. S. Ratt. Chop very fine, first removing all gristle and hard pieces, scraps, or left overs, from boiled ham - or put through a meat grinder, and to every cupful, add one-half teaspoonful dry mustard and half teaspoonful pepper. If dry, add melted butter, enough to moisten. Pack lightly in small earthen cups, paste paper over them, and set them in pan boiling wa- ter. Bake slowly one hour. Very nice for sandwiches.

ly Google

Mrs. J. N. Miles.

Buy shinbone of beef. Boil in as small a quantity of wa- ter as possible, until meat falls from bone. Season with salt and pepper, add spices if desired. Pack down in dish or mould. When cold, turn out and slice.

Mrs. E. L. Goodknight, Lincoln, 111.

Take i flank steak ; make dressing of bread, butter, salt,

pepper, and sage ; spread the dressing on the steak and roll

it up ; tie with a cord and roast in oven until tender.

Mrs. M. McKinnell.

Cut i^ lbs. of steak into pieces, and beat them flat with a heavy knife. Chop 2 ounces of suet, and all the trimmings of the steak, and put them in a bowl with a teaspoonful of chopped parsley. Add one egg, well beaten, and seasoning to taste. Mix well together, then put a layer of the mixture on each piece of beef ; roll up, and tie with string. Put a pint of gravy or water in a sauce pan, with the rolls of beef, and stew gently until tender.

Have ready a hot dish, piled with mashed potatoes, ar- range the rolls neatly around the potatoes ; thicken the gravy, with flour, season with salt and pepper, stir until it boils, then strain over the beef olives. '

Meats and Home-dressed Chickens

12th & Edgmont Ave. Bell 868

Mrs. S. Thompson. 3^ tbs. good lean beef 3 tablespoons cream

3 eggs 6 crackers

Butter size of an egg

Chop the beef nearly as fine as for mince meat. Roll the crackers. Mix all the ingrediients together well, and shape into an oblong loaf and bake three quarters of an hour in a quick oven. Serve hot or cold.

Mrs. A. H. P. Clyde. Make a layer of sliced onions in bottom of baking pan, or dish. Season with salt and pepper. On top of this a layer of cold meat, sliced in thin slices, or cut into small pieces. Dredge with flour and pour over it two tablespoons catsup. Repeat alternately until meat is all used, finishing with layer of onions. Cover with cold water and bake for one-half hour in hot oven. Cold gravy may be used with the water to cover.

With Tomato Saiice

Mrs, Georgiana M. Schnapp, Mt. Lebanon, Bairut, SjTia,

I lb. lean, raw beef, ground fine and seasoned with salt and pepper, ^ cup of blanched almonds, cut crosswise to make four pieces.

Take one level tablespoon ful of the meat and form it, with the hands, into a firm ball. Stick this full of pieces of the nuts, pushing them into the meat until covered.

Dip in beaten egg, then in flour or bread crumbs, drop in hot lard and brown thoroughly.

In a clean pan, fry a sliced onion in butter, or bacon fat,, then add the meat balls, and cover with strained tomatoes, seasoned to taste, and simmer for one hour. Serve with boiled rice.

ly Google

Mrs. C. F. McCall

Mix together i cup cold chopped beef, a cup bread crumbs

and one egg. Mosten, until soft, with milk, season with

salt and pepper. Mould into cakes, or balls, dip in beaten

egg, then in bread crumbs, and fry in hot lard.

Mrs. W. H. Booth

Smooth one teaspoon flour with a little cold water. Add

this, with a little butter, pepper and salt to i cup of milk

and boil together.

Remove from the fire, and, when cooled a little, mix with chopped cold meat, and thicken with cracker dust. Form into cakes and fry in hot lard.

Mrs. W. H. Hall, Edwardsville, 111. Take some left over cold roast beef, mince very fine and mix with it ^ as much mashed potatoes ; season with pepper, salt, mustard and catsup, and add one cup of gravy ; work tc^ether and make very hot in sauce pan. Put in dish, cover with fine bread crumte, and brown quickly in oven. Add a little butter to top as it begins to brown.

Mrs. J. C. Van Pelt Parboil a nice veal cutlet. Cut in small pieces, about the size of a large oyster. Dip each piece in egg and cracker dust and fry a nice brown.

Csn Paint Anythlns

Mrs. Annie Pierce, Harrisburg, Pa.

Make a dough the same as for soup noodles, but roll, not quite as thin. Mix 2 lbs. ground beef, i small onion chop- ped fine, parsley, salt, pepper, 2 eggs and 2 cups of stale bread, which has been soaked, thoroughly. Roll up In the dough, as you would an apple dumpling, and boil in meat broth about half an hour.

Mrs. Margaret Grubb. Make a noodle dough with 2 well beaten eggs, i table- spoonfid milk, flour enough for make a stifif dough. Roll. out in pieces large enough to hold one tablespoon filling.

For the Filling. Soak one-half loaf of stale bread, and mix with one pound of lump sausage, and one egg. Season with parsley or thyme, and salt and pepper. Fill each piece of dough with one small tablspoon of filling, pinch together and drop into boilinig soup broth. Cook one half-hour.

Mrs. F. Y. Ferree, Edwardsville, 111, Parboil 2 or 3 lbs. of liver, grind it and add a beaten egg, 2 rolled crackers, a little butter and a stick or two of chopped celery ; season with salt, pepper, a dash of cinnamon, clove, nutmeg and celery seed. Mix, using a little water form into loaf and bake. Fill pan half way up sides of loaf with water and baste frequently.

Department Store

Mrs. S. T. Robinson, Edwardsville, 111. Brown flour and lard together in a pot, put in the mea.t, pour over it the tomatoes, strained through a colander, add salt, a dash of red pepper, and a pint of hot water, flavor with thyme. Cook 2^ hours, having only enough liquor left for gravy when done. Serve with steamed rice- 5 lbs. veal ham I heaping cookspoon flour

I large cookspoon lard K

Mrs. W. R. Prickett, Edwardsville, 111. Have the skillet smoking hot before anything is placed in it. Put in the steak and sear it on both sides as rapidly as possible, salting and peppering at the same time. Have ready a heaping tablespoon of melted butter, measured be- fore it is melted. Pour in the butter and turn the steak in it until it is cooked to your satisfaction. Place the steak on a hot platter and add 3 tablespoons of hot, clear coffee, with a pinch of sugar, to the gravy. Stir well together and pom- over the steak.

Mrs. Laura L. Kerlin.

To improve liver, cut slashes in it and thread with thin strips of fat bacon. Season somewhat highly and bake for an hour or more. This is the usual manner of its prepara- tion in France.

Mrs. George Dyson. When the roast of beef is done, pour into the boiling drip- pings {there must be no water with them) a batter made of the following : 2 eggs, i cup of milk, a pinch of salt, 3 teaspoons baking pOwder, 2 teaspoons of sugar and enough flour to make a smooth batter.

ly Google

Mrs. M. J. Crist, Lemoyne, Pa.

Fry beefsteak browning nicely, but NOT scorching. When done take out, and place on hot platter. "Hien slice into the skillet one real ripe tomato. Stir until quite smooth and thicken with flour. Then, if desired, pour over the meat on platter.

Place the steak on a hot platter and add 3 tablespoons of hot clear coffee, with a pinch of sugar, to the gravy. Stir well together and pour over the steak. More butter may be added if more gravy is desired.

Mrs. C. E. Bates, Omaha, Neb. 1 cdn tomatoes i small onion

3 or 4 cloves A little celery salt

Cook, then strain. Thicken with flour and butter rubbed together, salt ; add white and red pepper.

Mrs. H. E. Taylor, Edwardsville, III.

I pint flour

% tablespoon shortening

1-3 teaspoon salt

Mix quickly and lightly. Cut to proper size, form into balls deftly and steam on top of stewed chicken with only enough liquor to make steam but not boil up over the dump- lings. Steam quickly 15 minutes.

Egg Dishes

Name of contributor mislaid. % pint milk I tablespoon parsley

1 tablespoon butter i teaspoon salt

2 tablespoons flour 4 teaspoon pepper

3 hard boiled eggs lo drops of onion juice, if desired I raw egg

Bring milk to boiling point, add flour and butter rub- bed together, stir until it forms a stiff paste. Add, slowlj% the raw eggs, well beaten ; stir again and remove from the fire. Add the boiled eggs, chopped fine, and the other in- gredients : mix all together and turn out to cool- Then shape in cutlet form, dip in t%% and bread crumbs and fry in hot

Mrs. Anna E, Grubb.

Proportion - i cup of milk to 2 eggs. Pour milk in small sauce pan. Salt to taste, and add small piece of butter. Bring to a slow boil and break eggs into it. When set lift out and place on slices of toast, and pour over them the hot milk. A very nice dish for breakfast, or for a convalescent.

Mrs. Arthur Dyer, Edwardsville, 111. I cup milk Vi tablespoon melted butter

I tablespoon flour A little salt

4 eggs beaten separately

Mix flour, milk and yolks, stirring in whites last. Butter skillet, turn in mixture, cook on top of stove about lo minutes, then set in oven to brown.

Can Paint Anything

Mrs. E. W. Feigenbaum, Edwardsville, 111.

Boil 8 eggs fifteen minutes ; drop into cold water, then remove shells. Separate whites from yolks ; chop whites and seive the yolks. Prepare a cream dressing, 2 tablespoons butter, melted 2 cups warm milk, or half cream,

iH tablespoons flour half milk

A little pepper

Cook to a bubbling, stirring constantly. Then turn into this the chopped whites of eggs, and salt to taste. Have ready slices of toasted bread on hot platter. Place a por- tion of the dressing on each slice of toast. Sprinkle the seived yolks over the top.

Mrs. Mary Haneline, Monticello, Illinois.

Bake In gem tins. In to each tin put i teaspoon butter,

break into this an ^%'g, pepper and salt, and over with cream,

put into oven and bake.

Mrs. E. Foreman, Edwardsville, 111. Beat four eggs very light. Have ready a pan of hot but- ter: pour the beaten eggs into it, and fry until a fine brown color on under side. Fold over and serve hot.

4 eggs 1 tablespoon pounded crackers

I cup milk I tablespoon flour

Double in four, or, when egg is placed on griddle, scatter a layer of finely chopped ham, veal, or cold chicken, and

ly Google

Mrs. Jennie B, Fulton Set over the fire a porcelain lined pan, capable of holding just the requisite number of eggs, so that they will lie close together, the whites forming, when cooked, a layer nearly an inch in thickness. In this pan pour a gill of thin cream, have ready six eggs, broken, one by one, in a saucer and slipped into a larger dish, and as soon as the cream reaches the boil- ing point, turn in the eggs. Season with salt and pepper. Simmer two minutes, and set in the oven until the yokes show a tendency to thicken, but do not allow them to harden.

Mrs. M. Brandt, Fayetteville, N. C.

Cut 6 hard boiled eggs in two lengthwise or across ; if the latter, cut a slice from each end, so they will stand up. Mash the yolks fine and add to them a little more than half their bulk in finely ground cooked meat, preferably ham ; season with salt, i of a saltspoon of mustard, and i level teaspoon- ful of shopped parsley; moisten to a paste of consistency with cream or raw egg, and fill into the cooked whites, rounding over the tops. Rub with melted butter, place on a baking dish, pour around either a good meat gravy or white sauce, and bake until brown.

Or mash the yolks as above, season with salt, pepper, melted butter and parsley; fill into the whites, rub over with raw white, and press two halves together, making a whole egg; cover with beaten egg, roll in crumbs, and fry in deep fat. Cover the bottom of a hot platter with half an inch of tomato sauce, squeeze the left-ovir eggs over it (there will only be enough to be decorative) and lay in the eggs. Gar- nish the edge of the platter with parsley sprigs.

Mrs. B. E. Smith, Greensboro, N. C.

Boil eggs hard, cut in two, remove the yolks, mash fine,

season with salt, pepper, butter, mustard, add spoonful of

chow chow or vinegar ; fill, set in dish on lettuce or parsley.

Cheese Dishes

Mrs. J. Frank Black I pint milk i teacup grated cheese

I teaspoon cornstarch % teaspoon mustard

Lump of butter size of walnut A dust of cayenne Mix together, heat, and spread over toast.

About % tb. mild cheese 3 level tablespoons of cornstarch

2 tablespoons butter i cup milk

I egg yolk

Make a cream sauce with the butter, cornstarch and milk. Beat into this the egg yolk, and season highly with pepper and a little salt. Add two tablespoons grated cheese, and when melted, remove from the fire, and stir in gently one g'enerous cupful mild cheese, cut in small cubes. Cool the mixture thoroughly, and shape into croquettes. Dip in egg and bread crumbs, fry in hot fat, drain well on soft paper, and serve in a nest of parsley or lettuce leaves.

Mrs. Mary Davidson

Make a white sauce by cooking together one tablespoon flour and a small tablespoon of butter, then adding ^ cup of . milk, 2 tablespoons of grated cheese and salt and pepper to taste. Cook until thick. Take from fire and when cool add the yolks of two eggs, well beaten. Last of all the beaten whites. Put into a baking dish in a moderately hot oven and when brown it is ready to serve.

ly Google

Mrs. Mary V Culbertson, West Hope Church, Philadelphia Cut the cheese in thin pieces, put in a spider and put milk in to cover the bottom of the pan. Place on the stove where it will inelt, and keep stirring until all is melted. Let it boil a minute, then add one egg: that has been beaten a little, boil it up and it is ready to serve. If preferred, a sliced or grated onion may be added at the beginning.

Mrs. R. M. Douglas, Greensboro, N. C. To I pound of grated cheese add i quart of flour, J pound of butter, a pinch of cayenne pepper and plenty of salt; knead well, roll, cut in strips, and bake in a quick oven.

Mrs. M. W. Pmbrey, Greensboro, N. C.

Make a rich pastry, roll very thin and baste with butter

highly, sprinkle with grated cheese; fold and roll again, each

time adding butter and cheese. Cut in strips |-inch wide

and four inches long, bake quickly.

Pork Products

All kinds of meat retailed at

Stalls 56 & 58 Farmers Market

812 Edgmont Ave. Chester, Pa.

ly Google

Your kind Inquiry for our products

will encourage a Chester Industry

G-r'oceries and Provisions

Cor. Penn and Washington Streets

Steam and Hot Water Heating 716 WeUh Street

ICE CREAM, FANCY CAKES Both Phones

Broad and Upland Sts., CHESTER, PA.

Cor. nth and Potter Sts.

NA/IVI. yv/ARD, Jr.

Fire Insurance - Real Estate

"No fisbtr But a well wisher To the game." - Seott

Directions for preparing, - Clean fish carefully, slit it low enough so as not to have any blood on the backbone, but do not make too large a cut so as to spoil looks of fish ; wash thoroughly in cold water. GREAT CARE must be taken not to break the gall, for it would make fish bitter. Use good driving or lard for frying.

The best fish to bake are white fish, bass, pickerel, pike, red-snapper, shad, etc., all having white flesh. They should be basted often, and a stuffing also serves to keep the fish moist as well as to season it. Clean, wipe and dry the fish. If it is a slimy fish, scald with hot water before attempting to clean. Rub with salt inside and out, stuff, and sew with soft darning cotton, leaving a large knot at one end that you can find after the fish is baked ; cut gashes two inches apart on each side so they will alternate (not opposite to each other) and skewer into the shape of an S or an O ; put the fish on a sheet, rub all over with soft butter, salt and pepper, and place narrow strips of salt pork in the gashes ; dredge with flour (or not, as you please) , and put into a hot oven WITHOUT WATER. (The fish sheet, or tin, should fit into the baking pan, if one is used, loosely so that it may be easily removed). While baking baste with hot water and butter <is soon as jt begins to brown, and repeat every ten minutes. When done slip carefully from the fish sheet on a

ly Google

hot platter, draw out the string, wipe off all the water or fat which runs from the fish and remove the pieces of pork. Pour a HoUandaise sauce, around (not over) the fish, or serve a drawn butter sauce, flavored with lemon, and pile Saratoga chips lightly around the fish. Garnish the head of the fish with parsley or water cresses. Fish that have been frozen are almost sure to break; if they do, fill the broken places with parsley.

Stuffing for Baked Fish

For a fish weighing 4 to 6 lbs. take one cup of cracker

crumbs, one saltspoon of salt, one saltspoon of pepper, one

teaspoon of chopped onions, one teaspoon of chopped parsley,

one teaspoon of capers, one teaspoon of chopped pickles.

Bread Stuffing

Soak half a pint o' bread crumbs in cold water ; when soft press out all the water. Fry one tablespoon minced onion in two of butter, add the bread, a teaspoon chopped parsley, pepper and salt. Let cook till nearly dry. Cool for a few minutes, and beat in one egg.

Mrs. W. O. Paisley, Lincoln, 111.

Have an inch basswood or cottonwood board cut to a size a little longer than the fish.

Use one that is well seasoned, and if the bass or cotton- wood cannot be had, be sure to use a wood with no resin in it. Take a whitefish (or a shad) clean and split it open; place on the plank, skin side down ; season with salt and pep- per and baste with butter. Bake in moderate oven about 30

When done, garnish with creamed potatoes and again place in oven and brown, after which trim the edges with parsley and slices of lemon. Serve at once on the plank.

ly Google

Mrs. James Davidson Put 2j lbs. haddock in pan with little water, a lump of butter, pepper and salt. Bake about forty to fifty minutes. Make a sauce by smoothing together a table- spoon each, of butter, flour, and chopped parsley, and stirring into one cup of milk in sauce pan, stir while cook- ing, season with salt and pepper and pour over fish, when

Mrs. Margaret A. Stott In the opinion of many people, the best way to cook shad is to bake it. A roe shad is preferable. Fill it with a stuffing made of bread crumbs, salt, pepper and parsley, mixed'with the beaten yolks of 2 eggs. Stuff the fish and either sew it up or tie it around with string. If you like, score it in several places on top and lay in the cuts slices of salt pork or bacon. If baked in a Savory (covered bake pan) lay in without water, but if an open pan, pour over it a little water and melted butter, and bake as you would a fowl, an hour or more. Garnish with sliced lemon and water cresses or parsley. If desired bake the roe alongside of the shad, or fry as follows: Dip in beaten egg then roll in bread crumbs and fry in hot bacon fat or lard.

Mrs. S. T. Robinson, Edwardsville, 111. In the evening wash mackerel well in several waters and soak over night. In morning heat skillet well, use heaping tablespoon, half lard, half butter, when hot place mackerel in pan open side down. Turn two or three tim«s until done. Serve vnth butter gravy in which it was cooked, poured over.

ly Google

Mrs. H. H. Forman, E^wardsville, 111. Soak over night with open side down. In morning rinse and suspend, head down, to drain. Place in wire broiler over a hot bed of coals, turning often. Remove to hot platter, season with pepper and butter and garnish with parsley.

Mrs, Mabel F. Saflord, Edwardsville, 111, I can salmon U cup melted butter

3 eggs A little each of minced parsley,

*i cup bread crumbs cayenne and lemon juice

Salt and pepper to taste

Flake the salmon, add beaten yolks of eggs and other ingredients and lastly the whites of the eggs beaten stiff. Bake in oven half hour; serve with drawn butter sauce to which add 2 hard boiled egg^.

Miss Lydia Eyre Baker I can salmon 1 tablespoon chopped parsley

I cup sweet cream I teaspcon salt

3 tablespoons- flour Juice half lemon

. I large tablespoon butter A little cayenne

Drain salmon - chop fine, add to it the salt, parsley, lemon juice and cayenne. Mix thoroughly. Let the cream boil. Rub butter and flour smooth ; stir into boil- ing cream, stir and cook 2 minutes. Season to taste; stir into salmon, mix well and put to cool. When cool form into croquettes. Roll in cracker dust and egg. Fry as doaghnuts.

Mrs. S. M. Pierce

Put 2 lbs. of codfish to soak over nig-ht. Drain off

the water, then cover again with water and boil until

tender. Then pick to pieces and mix with twice as much

mashed potatoes, make into balls and fry in hot fat.

Mrs. Frank Crossley, Crescentville, Pa. I cup cold cooked fish I cup of milk

. I cup white sauce i tablespoon bread crumbs

Scald the milk in saucepan, thicken with flour and add a piece of butter, season to taste, parsley or onion juice add to its flavor. This constitutes the white sauce. Re- move the bone, skin and brown crust from the fish, flake it, mix with th ehot sauce, pour into a buttered dish, sprinkle the bread crumbs over the top and bake a light

Oean fish, and let them lie a lew minutes, wrapped singly in clean dry towel; season with pepper and salt, roll in corn meal, fry in 1-3 butter and 2-3 lard; drain on sieve and serve hot.

ly Google

Shell Fish

Mrs, Norris Powell Twenty-five large oysters; pick out of liquor and see tliat all shells are removed. Strain the liquor and add three tablespoonfuls to the oysters; put in stew pan, add- ing salt and pepper to taste. Mince very fine a little cel- ery to flavor. Add one pint of rich milk and let come to boiling point. Then add one teaspoonful of cornstarch mixed in a little water and one tablespoonful of butter. Let cook just till the oysters ruffle.

Mrs. G. W. Haggerty, Leraoyne, Pa.

Twenty-five nice fat oysters (or one pint). Draw liquor and chop fine; add two tablespoons rich cream, one or melted butter, two, or four, hard boiled eggs chopped fine with oysters; a little bit of onion, salt and pepper, and to the 25 oysters use tea cup of bread crumbs to thicken.

Place the batter in the shells, which have been previ- ously cleaned. Sprinkle a few bread crumbs on top and brown in a hot oven. Do not leave in oven over five or six minutes as they will dry out.

The four eggs, one onion, and a little more butter and cream, then the amount named, makes a richer, softer

Mrs. Sarah R. Rebert

r pint oysters 2 tablespoons oyster liquor

-i tablespoons butter Salt and pepper

3 tablespoons cream Bread crumbs

Put a thick layer of bread crumbs in bottom of baking dish, then layer of oysters, cream, butter and oyster liquor then bread crumbs. The top layer should be of bread crumbs. Bake half hour.

ly Google

Mrs. A. D. Yocum

Do not drain oysters to be fried, but let them remain in liquor until ready to be dipped.

Lift each oyster carefully with sharp kitchen fork, and dip in cracker dust (freshly rolled), then in beaten egg, and again in the cracker dust. Place on a large platter two hours before frying. For frying use a very small, deep agate sauce-pan, and have lard about two inches deep, and boiling hot. Fry only three or four oysters at a time, as it takes but a minute. Lift out with wire spoon and place on brown paper in hot oven. Do not pile up or cover, and serve as quickly as possible,

Mrs. John H. Rowe

Pick over the opened oysters to remove bits of shdl. Wash quickly in cold water and drain on sieve.

Put one tablespoon butter (to about 25 oysters) into sauce pan with the oysters and a dash of salt and pepper. Cover and shake over a hot fire until edges ruffle, and oysters are plump. May be served on toast. ,

Mrs. S. M. Pierce Sift I qt. flour, 2 teaspoons baking powder and salt (to taste) tc^ether, then work into it i tablespoon butter, and I tablespoon lard, and mix with ice-cold water. Roll out and line a deep baking dish; fill with oysters, retain- ing a portion of the Hquor, a few slices of cold boiled po- tatoes, and a piece of butter the size of an egg, cut into small pieces. Cover with an upper crust and bake in oven.

Miss Mary Volkhardt I quart oysters, rriinced fine with a sharp knife, i cup rich drawn butter based upon milk (see Meat and Fish sauces) cayenne and black pepper to taste. Stir minced oysters in drawn butter and cook 5 minutes. Have ready some shapes of pastry, baked in patty-pans, then sHpped out. Fill these with the mixture ; set in oven 2 minutes to heat and send to table.

To Make the Patty Shells

Any good recipe for puff pastry. It is generally made with butter, kept ice cold, and is better if it stands in a cool place an hour or two before baking. To shape the paste for patties, roll to about 1-3 inch in thickness and stamp out with two and one-quarter inch cutter, twice as many pieces as you want shells. Cut centers from one- half of them., leaving the rim about half inch wide. Lay these rings on the whole rounds, pressing them down that they may stick together. If very cold weather it may be necessary to wet the top of the large rounds near the edge, to make sure that the rings shall not slip. Bake the centers for covers for the shells. Patty shells should rise in ten minutes, and then take about twenty minutes longer to bake through and brown.

Take any quantity of oysters desired, put into a col- ander, and scatter salt through them to clean them, then wash them in clear water. Have ready a saucepan of boil- ing water, throw the oysters in and let them boil gently imtil the seams curl up. Take off and put them immedi- ately into ice-cold water to plump them. Now take the Hquor of the oysters, boil and skim well ; season to taste with mace and allspice. Add a little vinegar (not too much), when this boils, throw in the oysters ; boil up once, and take off. Keep in liquor, and eat cold. .

ly Google

Mrs. Lizzie Thomas

Prepare i cup thick cream sauce (see sauces). Pan

I pint cleaned oysters, drain and add to sauce. Season

with salt, pepper, pinch of mace and few drops of lemcHi

Miss Luckie 2^ large clams z tablespoons flour

I egg 3 tablespoons bread crumbs

H pint milk or cream i tablt spoon chopped parsley

I tablespoon butter Salt and pepper to taste

Wash the ciams and drain through a colander, cut the black heads from them, and chop very fine. Put the milk in a small pan and set it over boiling water until boiling hot. Mix the butter and flour together and add to the boiling milk. Slightly beat the egg and add that. Now put in the clams and cook a few minutes imtil they taste done. Add parsley salt and pepper and bread crumbs and brown in the oven.

Mrs. WilHam Provost, Jr.

I quart crab meat 3 tablespoons butter

I pint milk Juice o( one small onion

I teaspoon chopped parsley Salt and pepper to taste

3 teaspoons flour

Put the milk on to boil in double boiler ; when it reaches the boiling point add butter and flour which have been pre- viously worked together, add crab meat, onion and parley, salt and pepper, let boil a few minutes.

Take from the fire, let cool, and then fill the shells. Put beaten egg and cracker crumbs on top and fry in boiling fat

ly Google

cxjam chowder.

Mrs. Taylor W. Smith 25 clams cut up, ^-Ib, salt pork chopped fine, 6 potatoes sliced thin, 4 onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions and juice o£ clams. Cook 2^ hours then add clams. 15 minutes before serving add 2 quarts milk.

Mrs. John Taylor. 25 clams washed and drained, steam till the shells open easily; save every drop of juice that comes with opening and add enough water to make one quart. With a pair of scis- sors trim off the soft part of the clam and reserve to serve with the broth. Chop the toi^h portions a little and sim- mer 15 minutes in the broth- Strain and add pepper and salt, if needed, and sen.-e in very small bullion cups. Send the reserved portion to the table with melted butter and lemon juice poured over them.

Mrs. J. Frank Black Boil macaroni in a cloth and keep it straight. Put a layer in a dish, season with cayenne and salt, then a layer of oys- ters, and so continue until dish is full. Mix grated bread with one egg and spread over the top, having previomly put small bits of butter and some milk over macaroni and oys- ters. Bake J-hour.

Phone 1 34 R 1 2lh St. and Edgemont Ave.

Mrs. Fulton.

Pick over and wash i quart oysters. Scald i pint milk.

Strain, boil, and skim oyster liquor ; when clear add oysters.

Cook till oysters are fdump and well ruffled ; take from fire,

add hot milk, salt and pepper.

If desired thicker, rub together one tablespoon each of butter and flour; add to milk and stir until smooth. This may be varied by addition of a little chopped celery or onion.

The foundation for almost all our common sauces is what the French call a "roux," made as follows :

Melt one ounce (one rounded tablespoon) butter in a sauce pan and let it boil until it begins to show a pale straw color. Add two tablespoons flour and stir briskly. Add one pint hot milk, or milk and water, or water, pouring slowly and beating hard, add one-half teaspoon salt, one-half salt- spoon white pepper, and you have a plain white sauce or drawn butter, to which a good tablespoon of butter should be added just long enough to melt before going to the table. When the butter and flour are allowewd to become brown, it is called a brown roux and is used for soups, stews,

Cream one pint cream, one-half teaspoon salt, one table- spoon butter, ^-saltspoon pepper, 2 tablespoons flour, a speck of cayenne. Make as above.

Make as No. i, using only one scant tablespoon flour and

thicken with a liaison of 2 eggs beaten with an equal bulk of

cold water, return to the sauce pan until the sauce thickens

like soft custard.

ly Google

Allow 2 tablespoons butter and 4 heaping tablespoons flour to a pint of cream seasoning as before. This sauce is much improved by using half or more rich chicken stock in place of all cream.

Cook one tablespoon flour in one teaspoon butter, add slowly one cup of strong veal or chicken stock; when it boils remove from fire and whisk in yolks of 4 eggs beaten smooth with one tablespoon lemon juice and a few drops of onion juice if desired; return to the fire and stir con- stantly until it begins to stiffen, then drop in one tablelspocm butter and beat with whisk till dissolved and smooth. It sounds like more trouble than it really is, and it is the best sauce made for boiled fish, cauliflower, asparagus, etc.

Groceries and Provisions

loth & Potter Sts.

^^^^^^Prompt Attention

Hatter and Furnisher

Chester, Pa.

ly Google

The Delaware County Building Association

What is a cook book without a wife to cook for you ? What is a wife witfiout a home to cook in 7

The Delaware County Building: Association cannot g;uatantee everybody a wife, but can assist every husband and wife and every woman intending: to have a husband and every man expecting: a wife, a home to use this cook book in, if our advice is followed. Call to see us on the first Monday nig:ht in any month and if your wife does not care to have you call at nig:ht, bring: her any time during: the day.

, ANDREW L. PALMER, Preiident

ALEXANDER B. GEARY. Secretary

HOWARD C. SETH. Tre«Mirer

ELGIN E. WEEST. Soliciior

DiDiel W. Flcnacr JoKph H. HiDbon

W. 1. Bkke McCUnichiD Jama Fiiel

Willi*m Thonu>

JohD I. McCor George W. Laugheid

ly Google

Soup stock is made from cheap, tough cuts. The meat should be cut in small pieces and soaked in cold water for half an hour to draw out the juices. Bone is added for the sake of the gelantine which it contains, and which will give body to the soup. A good proportion is i pound each of meat and bone to each quart of water. Use a kettle with a very tight cover, and simmer slowly for a number of hours. Stock is better when made the day before it is used.

I tb. lean beet 2 cloves

I tb. bone, or 2 tbs. of shin 2 allspice berries

I quart cold water 1 sprig parsley

I teaspoon salt i tablespoon each kind chopped

W teaspoon pepper corns vegetables.

Prepare meat as above, soak in the water ^-hour, heat slowly and simmer 3 hours, add vegetables and seasoning, simmer i hour longer, and strain. Next day remove cake of fat.

To clear stock beat white i egg till frothy, add, with broken shell to above stock when cold, (after fat is remov- ed) ; heat slowly and stir constantly. Boil 10 minutes with- out stirring; set aside 10 minutes. Strain through 2 thick- nesses cheese cloth dipped in cold water.

Mrs. H. C. Duff. Stew one-half can com, or two cups com, with one-half cup water until soft. Scald one pint milk, with salt and pep- per added, in the top of a double-boiler; add 1-2 tablespoon of sugar; pour in the com and strain If desired.

ly Google

Mrs. Charles H. Mubbard.

3 roots o[ celery 2 tablespoons flour

r quart milk I tablespoon butter

I pint water Salt and pepper

Boil celery until tender and put through a colander. Heat milk, add water and celery. Rub butter and flour together and stir into boiling soup, and stir constantly un- til it thickens, add salt and pepper.

Mrs. Margaret Grubb.

Drain liquor from 50 oysters, into a kettle. Examine oysters to be sure that all particles of shell are removed. Put about a quart of milk on the stove in stew pan. When it reaches bailing poin stir into it 4 ounces butter and 2 tea- spoons flour rubbed together, then let it come to a boil.

Strain the liquor, pour over the oysters and heat, add the heated oysters quickly to the milk, season with salt and a dash of cayenne, remove from fire and serve.

Mrs. LilHan H. Maris. Take ^-pound green split peas, wash them well and put them in a large soup kettle with 4 or 5 quarts of cold water. Let it come slowly to a boil, then boil rapidly for half-hour or more, then gently till all api>earance of hard particles is removed, '(between 3 and 4 hours). Season with salt, pep- per, and a dash of red pepper. Just before serving add a cup of cream or rich milk. Water must be added during boiling. When finished there should be about 3 quarts. This is a very inexpensive and highly nourishing soup.

Can Paint Anything

Put meat in cold water and boil 2 hours, salt, add i table- spoon barley, i tablespoon rice, ^ can tomatoes; grind in meat grinder 2 medium sized potatoes, i large onion, r tur- nip, I carrot, i head cabbage, i stalk celery (use the dried leaves when celery is out of season), sprig of parsley and add to the boiling stock. Just before serving slice in half

Mrs. B. H. Svi'eney

quart tomatoes

Sprig of parsley

pint water

Utile celery

Put all together and let boil for fifteen minutes. Then take from stove and put through a sieve. Return to fire and add a good size piece of butter and a little thickening of milk and cornstarch, and let boil until proper thickness.

Miss Rorence Adele Spencer. 3 potatoes I tablespoon flour

1 pint milk, or I teaspoon salt

r pint milk and water M teaspoon white pepper

2 teaspoons chopped onion z teaspoons parsley I tablespoon butter Celery salt

Cook the potatoes until soft, drain ; cook the milk and onion in a double boiler. Beat potatoes with a wire potato masher. Add the hot milk, strain, and use this to make a J white sauce, adding other ingredients, except parsley, which must be added just before serving. Cook 5 minutes, and

Cut pieces of stale bread into cubes, and brown in the

ly Google

Mrs. A. H. Leeder. Boil I onicHi, celery, 2 carrots, i bay leaf, 6 whole pep- pers and 2 doves, until vegetables are tender. Mash throi^h a colander, and add i quart of tomatoes and i quart of wa- ter. Boil slowly for a short time, add salt, sugar, a large piece of butter, and a teaspoonful of flour mixed with water, and strain again.

Mrs. John I. HofEecker. Take i pint of stewed tomatoes, two tablespoons of sugar, the juice of one onion, boil together. Then add 2 table- spoons of flour, and ^ teaspoon of baking soda. Let one quart of milk come to a scald, then pour milk in with toma- toes, stir well, and season with salt, pepper, and a tablespoon of butter.

Mrs, Arhur Quisenberry, Lincoln, 111. Cut the chicken as for frying, put in kettle with sufficient water to cover. Season to taste and boil slowly until very tender. Remove chicken from broth, and to the broth add enough water to make a quart ; add i pint sweet milk. Take 2 tablespoons flour and stir in cold milk to make it like cream ; beat until smooth and add to the boiling broth. Boil 2 minutes and send to table steaming hot.

Mrs. Fulton.

Stir in, and work in, all the flour it will take. Roll as Hiia as you possibly can ; hang over a chair back on a nap- kin to dry; then roll up like a jelly roll and slice off as thin as a wafer.

ly Google

Mrs. H. C. Duft

Ccx>k three pints of soup or marrowfat beans with one one-half pounds of fresh pork. When done, reipove the meat. Take out a dish of beans to serve for dinner. Take a pint of beans and run them through a sieve Have as much water as necessary for the amount of soup desired, add the pulp and a tablespoonful of butter, make thickening of one tablespoon of flour, and one-half cup sweet milk, one well-beaten egg and one onion cut fine. Salt and pepper to taste.

Mrs. Fulton.

Buy a good soup bone, either a joint or piece of shin. Keep well covered with water and cook slowly for several hours, until the bones are bare. Strain and set in a cool place until the fat forms in a cake, when it should be re- moved. All piwes of meat should be picked out and placed in bowl and seasoned, a little vineger and a portion of the stock poured over, and set aside to serve when cold. Chop together, all kinds of vegetables, i cabbage, 2 potatoes. 2 turnips, i onion, tomato, celery, .orn, lima beans, anything in season, a very little piece of a red or green pepper, and rice or barley if desired. Also macaroni (Conchigli). Add these to the broth, and water enough to cover well, salt and cook until vegetables are all tender, then add a sprig of parsley, and a little sage and thyme, add water occasionally so that you will have about 4 quarts of soup when done. Is excellent heated over the next day,

One eg^ well beaten, mix with enough flour to make a stiff dough, roll as thin .as possible ; let dry 25 minutes ; cut in strips i inch wide, lay strips one upon the other and cut as small as possible crosswise ; stir into beef, veal or chicken broth, while boiling. Boil 20 minutes; serve immediately. Try above once, and you will try it again.

Both Telephones -

Eleventh & Edgtnont Avenue

Sanitary Shaving Parlor

Children's Haircutting a Specialty

14th and Providence Ave.

ly Google

Ra^ Carpets and l^ugs

For Sale or Woven to Order by

JAMES McDowell, 535 w. 3rd St., Chester, pa.

Men's Wear

19 W. Third St, Chester, Pa>

In YOUR Case Nothing May Happen - But

In the puTcbasing, aelllng and final settlements of real estate it la essential that the smallest detail be considered.

The DELAWARE COUKTY TRUST COBIPAITY'S experience in such affairs has shewn it where to look for weak spots in all matters of record, and what precaationary measures to take for the future protection of its clients.

Consult any officer of our Real Estate Department any time.

Delaware County Trust Company

Market Squate

"Cheerful cooks make every dish a feast."

To Prepare Vegetables.

Mrs. John A. Hanna.

Have them fresh. Wash well, cutting out all decay. When peeled, let lie in cold water. Always let water boil be- fore putting them in.

Turnips - Boil 40 minutes to i hour.

Beets - Boil from i to 2 hours then put in cold water and slip skins off.

Spinach - Boil 20 minutes.

Parsnips - Boil 20 to 30 minutes.

Onions - Best boil in 2 or 3 waters adding milk the last

String beans - Boil one and one-half hours.

Shell beans - Require i hour.

Green Com - Boil 20 minutes.

Green Peas - Should be boiled 20 minutes in as little water as possible.

Asparagus - Same as peas; serve on toast with cream

Cabbage - Boil from i^ to 2 hours in plenty of water. There are two ways recommended for cooking cabbage so that it will be odorless. One is to never allow the water to heat above the temperature that will cause it to simmer gen- tly. And the other is, to drop it leaf by leaf into boiling water and cook until tender. The theory is not to break the cells that contain the odor.

ly Google

Mrs. John A, Hanna.

Fry onion in butter until brown. When quite brown and frizzled up, turn in the -| can tomatoes : grate or cut cheese in small pieces and add to boiling tomatoes and stir until melted and smooth. Serve on toast or crackers.

Mrs. Bunyea. I quart parsnips I'li lbs. pork chops

Salt t6 taste and cook together until tender. Then add dumplings, made as follows : Sift 2 teaspoons baking pow- der with flour enough to thicken i pint of water, add i tea- spoon salt. Drop into the boiling stew.

Mrs. Slocum, Sr., West Park Presbyterian Church,

Half small head of cabbage, chopped to pieces i^ inches in length. Boil it 20 minutes. Drain in a colander.

Heat 2 tablespoons of butter in saucepan ; when melted, stir in 2 tablespoons of flour and nearly one pint of sweet milk ; stir until it thickens ; add 3 hard boiled eggs .chopped coarse, i teasixx>n salt and a little pepper. Take about 2 cups fine bread crumbs moisten with melted butter. Put a little butter in baking-dish to keep it from sticking. Put lay- er of cabbage then bread crumbs, then dressing alternate as before, leaving crumbs on top. Bake 20 minutes.

Mrs. C. N. Travous, Edwardsville, 111.

Put I quart of chopped cabbage in a kettle of boiling wa- ter ; add a teaspoonful of salt and boil 20 minutes.

Drain, turn into a heated dish, pour over cream sauce, and serve.

Cream Sauce for Cabbage. - Melt a tablespoonful butter, add a tablespoon flour, a half-pint of cream or milk, stir con- tinually until it boils, add half teaspoon salt, a dash of pep- per and it is ready to use.

Mrs. Fulton. Select medium sized, well-shaped potatoes. Bake so that the outside is firm and crisp, not too brown. Cut in halves, crosswise. Scrape out the insides rapidly, so they keep hot, mash and season, and return to the shells. Place in baking pan, on end, and brown in oven. Serve at once.

Miss Maggie Vance. 14 cup mashed potatoes Hcup milk

I egg 1 teaspoon baking powder

Salt to taste Flour to stiffen

Mix well, using enough flour to stififen so that it will drop from a spoon. Fry c«i hot pan with fat.

Mrs. Ann Kennard. Peel and slice potatoes as for frying. Put them into bak- ing pan with enough sweet milk to cover potatoes ; add but- ter or cream for seasoning and bake in oven. Do not salt until about done, then stir in salt and finish baking. (Salt causes milk to curdle). Onions or a little parsley may be added, if desired.

ly Google

Mrs. Margaret Grubb. I pint hot mashed potatoes I tablespoon chopped celery

I teaspoon salt I teaspoon butter

1-3 teaspoon pepper About H cup cream

1 teaspoon onion juice (if desired)

Beat well together, shape into pyramid shaped croquettes, half size of an egg. Set on a board to dry for an hour or more, dip in beaten egg, roll in bread crumbs, and fry in deep kettle of smoking-hot fat.

Mrs. Sara H. Kasab. I medium size loose cabbage i small cup rice hi tb. beef or mutton Salt and pepper to taste

Place whole cabbage in a vessel. Cover with boiling wa- ter, then put on lid and steam until soft. As the outer leaves soften, remove, so that the remainder will soften in propor- tion. All must be just soft enough to roll. Thin the thick part of the stock from the center of leaves, cutting the large leaves in half, and simply removing the stock from small

Place the pieces of stock lengthwise in bottom of kettle to prevent the rolls from sticking.

Grind the meat through coarse grinder, with some fat. Clean the rice and mix with chopped meat, and salt and pep-

Lay the cooked cabbage leaves flat on the board and fill each with about one tablespoon of the mixture. Roll up like a cigar and place closely, side by side in layers, in the kettle. Then cover well with boiling water, and press down well with a plate, leaving the plate on until done. Simmer over medium fire for two hours. Half hour before serving add juice of one lemon, and, if desired, a sprig of dried mint.

Mrs. H. E. Taylor, Edwardsville, 111. Put i^ tablespoons butter in a frying pan. When melted add a scant tablespoon chopped onion ; let it color slightly ; then add two cupfuls cold boiled potatoes, cut into dice. Stir until the potato has absorbed all the butter and become slightly browned, then sprinkle with salt, pepper and a table- spoonful chopped parsley. Mix well and serve very hot.

Mrs. C. R. Lee, Omaha, Neb. 1 cup brown sugar 'A ciip water

Cut potatoes in half, lengthwise. Make a syrup of the sugar, water and butter, and pour over the potatoes. Sprinkle sugar and small bits of butter over the top and bake in slow oven about an hour, in buttered pudding dish.

Mrs. M. A. Winstead. Greensboro. N. C. To I quart of mashed potatoes add i tablespoon of butter, 2 tablespoons of sugar, i cup of sweet milk ; cream this to- gether and put in a baking dish and let it brown till it be- comes light brown.

Mrs. Sara H. Kasab.

hi peck beans (green or wax) 2 large onions

1% tbs, rack of Iamb, cut in chops Salt and pepper to taste

hi: can tomatoes

Prepare beans for cooking. Fry the meat browning well. Slice the onions and fry in bacon fat, then add, with beans, to the meat, and cover with a lid. Cook half an hour, shak- ing pan often ; then add tomatoes, and water to cover ; cook for two hours.

ly Google

Mrs. John Killin, North Weymouth, Mass. One quart of navy beans; pick over carefully and soak over night. In the morning put on the back of the stove, and cover with boiling water. After they have parboiled half and hour take up a spoonful and blow on them; if the skins curl back they are done. Put them in a colander, and pour a dipper of cold water through them- Take a deep earthen bean pot holding 2 quarts, put in some of the beans, then half-pound salt pork "a streak of lean, and a streak of fat" (the pork must be washed with warm water and gashed across the top) - then fill up with beans. Take one teaspoon of salt, half a teaspoon of mustard, and two tablespoons of molasses ; dissolve in hot water and pour over the beans ; then fill the pot with hot water. They must be baked six hours, and as much longer as you please. When- ever the water cooks away, fill the pot again until nearly done, then let the water cook away.

Mrs. Fulton. Pick over i^ pints beans. Cover well with water to which has been added a saltspoon of soda. Boil until the skins are shriveled, and the water quite green. Drain well, cover again with water, and cook until a shari>-pronged fork will go through, but not mash them. Drain again and place in a deep pan or baking dish. Prepare about ^-pounds or ^- pound (according to taste) of salt pork, or smoked bacon, and press it down well into the centre of beans. Sprinkle plentifully with salt and pepper, pour over them i cup of table syrup, and as much water as the dish will hold. Cover with a plate or lid which fits closely, and bake in a slow oven from 4 to 6 hours, adding water when necessary.

Mrs. Mary Wyatt, Lincoln, 111. J can com Butter size ol an egg

I pint sweet milk Salt

6 crackers, rolled Pepper

Lay a part of the corn in baking dish ) sprinkle with salt, pepper and part of the butter ; then a layer of crumbs, more com. etc., until all are used- Pour the milk over and bake 20 minutes then set up to brown. Tomatoes may be sub- stituted for corn in same way, by leaving out the milk.

Mrs. Mabel F. Safford, Edwardsville, 111.

Cut then in halves, or in slices if too lar^, and dust each surface with salt, pepper and sugar, and enough very fine bread crumbs (or flour )to dry them. Have some hot but- ter (or good pork fat in the ) frying pan and brown the to- motaes on both sides. Drop bits of butter between them and stand over a moderate fire to cook very slowly. When ten- der take up carefully with a cake turner and serve on a heat- ed platter. They are sometimes finished with a cream gravy as follows : Pour over them enough cream to nearly cover, let come to a boil, and simmer five minutes. Lift the slices carefully and thicken the gravy with 2 egg yolks beaten with a little old cream. Do not let it quite boil, but serve as soon as thickened, A more simple way to make the gravy is as follows : After the slices are carefully lifted to the heated platter, as above directed, add a little butter to that left in the frying pan, if necessary, and smooth into it a cook- spoon of flour then add a pint, or more, of rich milk, stir constantly until it is thickened, seascm with salt, pepper and sugar, and pour over the tomatoes, just before serving. One piece of tomato, if very soft, may be stirred up with the gravy, if desired. This gives the gravy a richer color and

ly Google

Mrs. R. Chester Spencer, Ridley Park, Pa,

Remove the blossom end of 12 medium sized t<»natoes, and, with a teaspoon, scoop out the middles and dust inside with salt, then turn upside down to drain while you prepare the following:

2 cups milk Bread crumbs

Melt the butter and flour together over a slow fire, then add two cups milk and cook until thick. Season with a pinch of red pepper and salt to taste.

Remove from fire. Grate 4 tablespoons cheese and add to the cooked sauce. Separate 3 eggs, beat both parts until light. Add the yolks to the sauce, and, lastly, fold in the well beaten whites. Fill the tomatoes, sprinkle tops with bread crumbs and bake in moderate oven about ^ hour.

Mrs. Annie E. Grubb. Take 8 small tomatoes, scald and remove skins, then place in sauce pan with a little water, let cook slowly 10 minutes, pour in colander and drain. Cook again, add seasoning and a pinch of soda. Then add i cup cream or rich milk which has been thickened with 2 dessert-spoons of flour and three ounces of butter - let simmer a few minutes and serve.

Mrs. Ida Young Cut the grains from ten ears of corn mix with one quart of shelled lima beans, and boil until tender, and drain. Melt two tablespoons of butter and pour on the com and beans. Season with pepper and salt. Let simmer ten minutes ; pour in a cup of sweet cream ; when hot, serve.

ly Google

Mrs. R. Chester Spencer, Ridley Park, Pa.

One-half pound macaroni broken in pieces. But I prefer the Conchigli, or any brand put up in small elbow shape.

Pour over boiling water, add a little salt. Boil hard twenty minutes; drain and put in pudding dish and pour over the following mixtiu-e ; Two tablespoons flour, two tea- spoons dry mustard (if desired), one half pound grated cheese, one pint new milk. Mix the mustard and flour into a smooth paste with some of the cold milk ; set the remain- der of the milk on the stove. When it boils, add the flour and mustard, and the grated cheese; cook until it looks smooth taking care not to burn. When done, pour over the macaroni and bake until a nice brown. Twenty minutes should be sufficient. Be sure to use new milk as the cheese will cause it to curdle otherwise.

Mrs. Stroud

Boil the egg plant until tender. Remove the skin, mash well and mix with an equal quantity of bread crumbs- Put in a buttered baking dish, season with pepper, salt and but- ter, sprinkle crumbs over the top and bake J hour. This makes a delightful and digestible dish.

Mrs. William Ahrens, Edwardsville, 111. 1 1-3 quarts water M tb. macaroni

3 tomatoes 1-3 cup butter

Boil the water, salted to taste, add the macaroni and the tomatoes mashed fine. Boil hard for an hour then add the butter; set back and let it steep 15 or 20 minutes and

ly Google

Mrs. Grace W. Tinker, Pierce City, Mo. This is an excellent way to use left over meats, such as roast beef, chicken, pork, bits of steak, or fish. Cut the ends from -J-dozen sweet peppers (mangoes) and throw into boihng salted water for a few minutes. Remove from the water and fill with your ground meat (of whatever kind) and an equal quantity of iM-ead crumbs. Put a lump of but- ter on top of each and make a rather thin cream sauce of I teaspoon of butter and one of flour, melted together over a slow fire. Then add i teacup of milk and cook with the but- ter and flour until smooth. Salt and pepper to taste. Pour this sauce into each meat filled pepper, bake |-hour and

Mrs. Margaret Grubb

Pick over carefully while dry, throw a few plants at a time into a large pan of cold water, wash well on both sides to dislodge insects and pass to another pan. They should have at least three s«parate waters- Put the spinach into a large kettle WITHOUT WATER, set it on the stove where it will cook slowly till the juice is drawn, then boil till tender, drain and chop fine. For half a peck of spinach add one ounce of butter, one-half teaspoon salt. Reheat and serve on buttered toast.

- Mrs. S. T. Robinson, Edwardsville, 111.

Cut a small egg plant in half, lengthwise, and dig out the white part, without breaking the shell. Boil until tender in slightly salted water, when tender, drain, mash, add half-cup toasted bread crumbs, butter size of an egg, season with white pepper, more salt if needed and a dash of chopped onion. Fill the half shells with this mixture and bake 20 minutes. Serve in the shells.

ly Google

Miss Florence Adele Spencer

Wash and scrape the celery, cut in half-inch pieces. Cook until tender, drain and serv« with a sauce.

Sauce for Vegetables

3 tablespoons butter White pepper

3 tablespoons flour i cup milk

I teaspoon salt i cup stock

Heat the butter, when it biJjbles add the flour, peR>er and salt. Add gradually the hot milk and stock, stirring con- stantly and allowing the mixture to thicken each time the liquid is poured in. Pour this sauce o\-er the vegetables, or toast, and serve immediately.

Mrs. George Thomas

Peel and cut them in slices about one-fourth inch thick, sprinlde with salt and pepper, pile them and place a weight over them for an hour or more, tipping the plate slightly that the juice may drain away. Or drain them when ready for cooking. Dip in egg and cracker dust, or bread crumbs, and fry in hot lard, stand on end in wire basket to drain.

Mrs. Albert Roberts, Crescentville, Pa. <

A very nice way of cooking noodles is to boil them 15 minutes in boiling salted water. Then take from fire and pour off water, keep the cover on noodles to retain the heat. Put a large piece of butter in frying pan, chop one small onion very fine, fry until a golden brown, then add noodles and salt and pepper to taste. These are delicious when served with stewed tomatoes.

ly Google

Mrs. Elmer Grubb, Norwood, Pa.

Boil nice red beets until tender. Let them stand in cold water; remove skins, cut into any shape desired. Place in dish in warming oven, and prepare the following sauce: I tablespoon Ibutter, melted % cup hot water

% tablespoon flour 'A cup vinegar

14 cup sugai

Mix butter and flour until smooth, then add the sugar, dis- solve in the hot water and vinegar. Stir into the butter and flour; gradtially. Let cook to a bubbling and pour over beets, when ready to serve-

Mrs. Slocum, Sr., West Park Church, Philadelphia. Wash on cupful of rice. Boil in plenty of hot water 20 minutes. Make a cream dressing of flour, butter and milk, salt and pepper, and a small dash of cayenne. Grate half- pound cheese. Put layer of rice, then cheese, then dressing. Bake in oven until the top is a nice golden brown. Very

Mrs. W. A. Foster, Greensboro, N. C. Peel and slice about ten good sized onions, put them to cook in boiling salted water , to which add one teacupful of milk; cook until about two-thirds done, then drain; have ready a buttered pan, put first a layer of bread crumbs, thai a layer of the onions, add salt, pepper and a lump of butter, then another layer of bread crumbs and c«iions, etc., until all the onions are used^ last layer should be bread crumbs ; cover with milk and bake in a rather hot oven for thirty minutes.

ly Google

Mrs. Fulton

Peel under warm water, cut a slice from each end and let He in cold water with a pinch of soda for an hour. Put into boiling water to cook, adding one salt spoon of soda to each quart- As soon as they begin to soften, change the water and finish cooking in salted water. Drain thoroughly and serve with bread sauce, 9r with only butter, salt and pepper.

They are excellent baked ; for this choose large ones, and, after they are parboiled in the soda water, dry them care- fully, wrap each one in a buttered paper, lay in a baking pan and cook in a very hot oven until they can be pierced with a straw. Serve with any good vegetable sauce.

The Bread Sauce Crumble about one-eighth of a loaf of stale bread and place it in a sauce pan with a scant half-cup of cold milk and six whole peppers. Let simmer for five minutes: then pour in one-half cup cream, one-half teaspoon onion juice, simmer five minutes longer and serve in a sauce bowl, removing the

Wholesale Commission Merchants

Bell Phone 1531

NA/m. S. Casto

504 Market Street (2nd Floor) Chester, Pa.

Cleaning, Pressing and Altering

Goods called for and delivered Satisfaction guaranteed

ly Google

ly Google

It has been observed that "Change is the sauce thai sharpens

Salads should be served the day they are prepared. Vege- table salads should be stirred as little as possible, that their freshness may be preserved.

To crisp lettuce, cabbag:e and all vegetables used for salads put in ice water for two hours before usir^.

To cut celery, tiffkey, chicken, and meats of all kinds, it is preferable to use sharp shears.

. Mrs. John R. Sweeney

Put into a sauce pan two cupfuls of the white stalks of celery cut in small pieces, a half onion sliced, a few sprigs of parsley, salt and pepper to season. Add two cups boiling water and siminer until celery is tender. Strain throi^h jelly bag. Soften two tablespo<Mis of gelatine in a cup of cold water, allowing it to stand at least one hour. Add strained celery water while hot, stir until dissolved.

Season with paprika and juice of lemon, pour into in- dividual moulds-

Mrs. James Stallman, Edwardsville, 111. Peel and cut firm, ripe apples into dice of uniform size ; cut crisp celery into half-inch bits.

To 2 cups celery add 2 cups apples, season with a little sal tand stir into the mixture a mayonnaise dressing. Put into salad bowl lined with crisp lettuce leaves. Pour may- onnaise dressing over the top and serve.

ly Google

Mrs. Riifus Williams Cut celery in smalt pieces until you have 3 cupfuls and on it pour a cupful vinegar, set aside; boil 6 eggs hard and mince them up and pour into them a tablespoon of melted butter, a good teaspoonful of salt, 2 or 3 tablespoonfuls of vinegar; rub this mixture till smooth and keep it in a dish to itself and the celery in the dish with cup of vinegar until just before it is to be used, then drain off all vinegar from the celery and add to the celery the egg mixture with half the sauce for salad stirred through it. Place in the dish it is to be served in and at the last moment spread the remainder of the nai'ce over the top.

Mrs. C. S. Piatt

6 good sized apples 6 tablespoons salad dressing

W tb. shelled English walnuts

Bake apples, paring and coring same before placing in oven, when cold fill spaces with nuts and cover with dress- ing. Serve on lettuce leaves.

Mrs. Grace W. Tinker, Pierce City, Mo. Cook one good sized chicken; until it falls from the bone. Then take chicken out of kettle and cook the Juice, or stock, dowti until there is only about i cup. When the chicken is cold cut into bits with scissors. Cut celery into bits until you have sanre quantity of celery as chicken. Then have the following dressing prepared and cold : Four eggs beaten, I cup vinegar (dilute with water), i tablespoon mustard, gne pinch of red and black pepper, salt to taste. Add chicken liquor and one teaspoonful flour made smooth in little water. Cook these all together and when cold mix with the chicken and celery and serve.

ly Google

Mrs. T. W. Smith Equal parts of apple and celery, cubed, served on lettuce with walnuts and cold boiled eggs with dressing as follows: Put six tablespoon fuls of salad oil in a bowl ; add to it three tablespoonfuls of white vinegar, half a teaspoonful of salt, a little cayenne, a few drops of onion juice; beat all to- gether with a beater and it is ready to serve.

Miss Olive M. Crist, Lemoyne, Pa. 1 quart chopped cabbage 2 cups sugar

1 quart beets, boiled tender then 1 teaspoon salt chopped fine 1 teaspoon pepper

1 cup ground horseradish

Cover with cold vinegar and seal. Keep in a cool place.

Miss Mary Volkhardt

Peel as many small ripe tomatoes as there are to be covers. Remove the hearts and set on ice to become cold. Pare cu- cumbers quite close to the seeds and chop them coarsely. Pour over a French dressing and fill them lightly into the tomatoes. Serve each on a crisp lettuce leaf-

Mrs. Adiline Reinstine, Lansdowne, Pa

3 medium sized onions

2 or 3 stiiks of celery

Chop coarse and season with salt, pepper and vinegar to

ly Google

Mrs, B. R. Bonnell, Loveland, Colorado

1 quart apples, cut in small ilicc- i large pineapple (canned pineap- shaped pieces pie can be used) cut in snlall

I teacup English walnuts pieces.

Mix all together and stir in salad dressing, sweetened to taste. Apples must not be cut until ready to mix with

other ingredients t.s they will turn brown.

I tablespoon Colman's mustard 14 teaspoon salt

Butter size of walnut hi cup of vinegar

Mix mustard, sugar and salt, add water to make smooth paste, add the yolks, well beaten, then butter and vinegar. Cook in double boiler until it thickens like custard. Re- move and let it get cold before using. To one cup of cream whipped stiff add above mixture to suit taste. Then pour over any kind of salad and mix gently. Must be sweetened when used for Waldorf Astoria Salad.

Mrs. Isaac Houpt

Boil 8 white potatoes with the skins on, when cold pare and cut in small squares. Sprinkle with a little salt and pepper, cut a piece of celery in small pieces, chop an onion fine, then make the following dressing:

Two egg's well beaten, i teaspoonful sugar, i teaspotmful flour, I cup milk, i wineglass of vin^ar, I tablespoonful butter. Mix all together, put on stove stirring all the time until thickens. Pour same over the above mixture, mix all together. Serve on crisp lettuce leaves and slice hard boiled

ly Google

Mrs- Lizzie Garrett, Philadelphia, Pa. 6 medium potatoes ^ eggs

'A pound bacon ^ cup vinegar

I onion A little parsley

Boil potatoes cut in slices or dice shap, cut bacon in small pieces, put in saiKe pan to fry then add seasoning , potatoes and onions cut fine; boil and cut in slices the eg'gs; pour vinegar over all, let heat thoroughly, garnish with parsley and serve hot or cold.

Mrs. M. Brandt, Fayettville, N. C.

Cut into small, dice-shaped bits 2 ounces of cooked cold beef, the same of cooked cold tongue, of chicken, and, if you like, about i ounce of cold boiled ham- Now put into the bottom of your salad-bowl a little of the beef, and place on top 2 boned sardines, a little of the tongue then the chicken, and again half a dozen sardines; sprinkle ham over the top; garnish around the dish and in the centre with crisp lettuce

Mrs. Gothard, West Park Church, Philadelphia Take 12 eggs, boil hard, mash yolks and chop the whites through the yolks very fine.

t teaspoon mustard I teaspoon salt

1 teaspoon olive oil 1 scant cup vinegar

1 teaspoon sugar 3 eggs, beaten

Put vinegar in sauce pan, and when boiling hot add other ingredients. Boil 5 minutes. This will make dressing enough for 3 dozen eggs.

ly Google

Mrs. W. A. Pegram, Lincoln, 111 I cup English walnuts or al- I cup apples, cut fine monds, chopped i cup celery, cut fine

I cup salnd dressing

Just before serving, place some salad dressing into which a cup of whipped cream has been lightly stirred, on top of the salad.

Mrs. M. Brandt, Fayetteville, N. C. Take a can of salmon, pour off the oil and prepare a dress- ing as follows : Beat the yolks of two eggs with the yolks of two eggs boiled hard and mashed fine. Add gradually a tablespoonful of mustard, three tablespoonfuls of butter, salt, pepper and vinegar to taste,

Mrs. C. S. Piatt

Chop fine cold boiled ham or put through meat grinder.

Boil hard 2 or 3 eggs, and arrange in slices around the ham,

which is placed like a mound in the center of salad dish.

Lettuce leaves on the edge of the dish make a nice ad-

(Will Keep Several Days) Emma R. Humphrey, Lincoln, 111. 1 can wedifing ring pineapple 2 bananas, sliced and 4 oranges, chopped fine 3 bunches white grapes

Make into jelly by directions, half-pack^e Knox's gela- tin, using juice of the oranges and pineapples and of 2 lemons. Let cool and pour over the fruit. Stir occasionally.

ly Google

Mrs. Geo. Fallows

Take a pint of oysters and use the following dressing:

Beat well two eggs, add to them -J cup each of cream

and vinegar, one-half teaspoon each of mustard, celery salt

and a ditst of cayenne, one tablespoon butter. Put into

doubk boiler and cook like soft custard.

Parboil the oysters, drain them and add dressing, set away to cool and at serving time add one pint diced celery.

Mrs. John Rowe Chop the meat rather fine, season well with salt, pepper and mustard. Pour over a mayonnaise dressing well thin- ned with vinegar, and set away to season. When ready to serve add about half as large a quantity of broken lettuce .leaves, using the large ones, mix in plenty of mayonnaise and serve in the cleaned shells, garnished with the small let- tuce leaves- If canned fish is used, serve on a bed of the broken leaves. Crabs are prepared in the same way.

Mary E. Bonner, Edwardsville, III

Boil sweet-breads dry and cut in small pieces; wash and dry celery, cut in small pieces. Boil mushrooms, dry and mix together with mayonnaise dressing: 2 hard-boiled eggs % teacup vinegar

I teaspoon salt i raw egg, well beaten

I teaspoon pepper 3 teaspoons oil or butter

1 teaspoon French mustard 2 teaspoons white sugar

Mrs. S. G. CcMTifort 2 eggs, well beaten I tablespoon sugar

2 teaspoons salt i tablespoon cornstarch

1 teaspoon melted butter % cup milk

1 teaspoon mustard % cup vinegar

Mix well together and cook in double boiler until it

Mrs. John A. Wood

2 eggs, well beaten z teaspoons sugar % cup water Lump of butter

% cup vinegar Salt to laste

I teaspoon mustard

Put the eggs, with water added, on fire, and add mustard, vinegar and sugar. Cook, stirring constantly, until it boils, then add butter and salt.

Mrs. E. W. Piatt

3 eggs, beaten i tablespoon (or more, according Wcup milk (sour eeam preferred) to taste) of sugar

Hcup vinegar i level teaspoon mustard

I level teaspoon salt I level teaspoon butter

1 level teaspoon flour Mix mustard, sugar, salt and flour together, then the milk or cream ; add this to the beaten ^gs, and lastly the vine- gar and butter. Cook, stirring constantly, removing from the fire when boiling point is reached.

Department Store

Mrs. Emma V, Haslam I egg, beaten light 'i teaspoon cornstarch

% cup vinegar (not too sour) I teaspoon mustard

Butter, size of hickory nut lU teaspoons sugar

Mix well, and stir over fire until it thickens. Keep in cool place.

Miss Nettie Rhodes

I cup sour cream i teaspoon mustard

2-3 cup vinegar i teaspoon cornstarch

1 egg 2 teaspoons salt

3 sugarspoons sugar 2 to 3 tablespoons of melted butter

Pinch of cayenne

Beat egg in a bowl, add some milk, then other ingredi- ents (having dissolved cornstarch in a part of the vinegar), put butter in frying pan, and when melted, add the mixture and stir until it thickens.

Mrs. J. T. Keller, St. Louis, Mo. First of all have all ingredients and the bowl and spoon ice cold-

I level teaspoon salt 2 tablespoons lemon juice

% teaspoon onion juice a tablespoons vinegar

Dust of red pepper i cup whipped cream

3 yolks of eggs % pint olive oil

Mix dry ingredients and add to egg yolks, beat well, and, a drop at a time, add the oil stirring vigorously to blend

When oil is all in add vineger, lemon juice and onion. Just before using, beat in the whipped cream. If you like, a level teaspoon powdered sugar may also be used.

ly Google

Mrs. Annie Stewart Mix in a two quart bowl, one even teaspoon ground mus- tard, one of salt, and one and one-half of vinegar, beat in the yolk of a raw egg. Then add very gradually a half pint of pure olive oil, beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon juice. If covered closely it will keep for weeks. If the dressing curdles, take another egg yolk and add to it the curdled mixture, stirring constantly.

Miss Mary Snow, Bridgeton, N. J.

10 eggs 1 teaspoon salt

Vi pint olive oil [ teaspoon mustard

14 teaspoon cayenne A little vinegar

Boil 8 of the eggs hard, and chop fine, mix with the dry ingredients then add to it the beaten yolks of the 2 raw eggs. Mix well, then add slowly the olive oil ; beat until very light, and lastly add a little vinegar.

Mrs. Howard Parsons

liicup water

Sugar to taste

Vi cup vinegar

Lump of butter

Pinch of mustard

Salt to taste

Mix sugar, mustard and cornstarch together dry, then add the water, the beaten eggs and butter ; place over the fire. Before it gets hot add the vinegar. Cook, stirring constant- ly until it boils.

Mrs. E, M. Letherbury

1 teaspoon mustard ^ teaspoon salt ^ teaspoon flour i teacup vinegar

Smooth the mustard and flour in the beaten egg, add su- gar, salt and vin^;ar and cook until it thickens, stirring con-

Mrs. C. N. Travous, Edwardsville, 111.

2 tablespoons vinegar : teaspoon sugar

2 tablei^poons ice water Salt, pepper and paprika to taste

2 tablespoons olive oil

When ready to use, drop bit of ice, size of walnut, into dressing and beat until mixed-

Mrs. William Lilley

I quart vinegar

Let cherries stand in vinegar over night. Drain off vine- gar next morning and add sugar. Stir occasionally for a day or two until dissolved. Do not cook. Jar.

Department Store

3 baskets potatoes

I bag salt (5c bag)

Wi pk, Bermuda onions

6 bunches celery

3 quarts vinegar

aWlbs. butter

3 -nuarts water

% tb. mustard

iMi quarts flour

3 lbs. sugar

Dash of red pepper

S quarts skim milk

If potatoes are not very salty, add 3 tablespoonfuls of salt to dressing. Use fourth pound of celery seed if desired.

Electrical Shoe Repairing Co.

Phone Keystone 308-Z

ly Google

Rees & Maloy

Oak and Pine Kindling Wood

Cord, Slab and Grate Wood cut to any size

ly Google

ly Google

Beef. Veal. Pork. Lamb and Mutton

Also Butter, Eggs and Poultry

Telephone Connections

Jewelers and Opticians

IMamonds. Watches, Jewelry, SllTerwore, Tictrolu, Records

618-20 Edgmont Avenue CHESTER. PA.

Bell Phone 1466 J Estimates cheerfully furnished

Interior and Exterior Decorator

Wall Paper and Paints, Painting and Paperhan^int^

1007 E^moot Avenue, Cheater, Pa.

Crutches, Hard Rubber, Elastic Trusses, Borline Eye Wash, Body

B^ts, Shoulder Braces, Elastic Stockings, Ankle Braces

Optical Repairing Hannfacturing Optician

MEN ""ilE^S^k^ BOYS

609 Edgmont Avenue

"Let your moderation be known to all men." - Phil. 4:5-

Mrs. John Rowan Sweeney W peck green tomatoes i tablespoon salt

1 cauliflower i quart vinegar

I quart green string beans i tablespoon sugar

1 quart onions (cut fine) H of 5 cts. worth tumeric

Mix mustard and tumeric with the vinegar. Cut up the vegetabtes and boil all together until well done. When cold, bottle.

Mrs. J. E. Fahnestock

3 doz. large cucumbers % peck small white onions (whole)

M peck large onions (sliced) 'A peck green t

.12 large peppers (green, yellow loo small cucumbers

Cut in pieces about an inch thick, the large cucumbers, and slice, or cut in pieces, the green tomatoes and peppers. Sprinkle over all the vegetables i pint of salt, and let stand- In the evening put them in a bag and hang up to drain over night. Next day put the pickle in a kettle with some cauli- flower, cut in sprigs, and add -

% oz.' ground mace 4 heaping tablespoons ground mus-

%oz. white mustard seed I tb. brown sugar

Cover with cider vinegar and stew one hour slowly.

Mrs. R. A. Battin Measure after parts are cut the required size.

I qt. large cucumber pickles, cut i qt. string beans, cut one inch

in pieces in length

I qt. celery, cut in small pieces I qt. corn

I qt. tiny cucumber pickles, whole i dot. red string peppers, whole 1 qt. cauliflower, separated 6 large green peppers, seeds ex-

I qt. tiny white onions, whole tracted and peppers chopped

Cover all with weak salt water, and leave 24 hours. Af- ter which scald in same water until cauliflower is tender, place to drain while making the dressing, as follows: I coffee cup flour iHcups granulated sugar

6 tablespoons ground mustard i tablespoon tumeric

Mix there together and add 2 quarts cider vinegar. Cook this dressing over a slow fire until qnite thick and the flour is well done. Pour over the chow-chow, and seal while hot.

Miss Olive M. Crist, Lemoyne, Pa.

H gal. vinegar % tb. mustard

1 oz. celery seed 5 cts. worth tumeric

2 tbs. brown si«ar

This dressing can be used for any kind of pickles.

Mrs. F. DeLannoy

25 ripe tomatoes 1^ qts. vinegar

8 onions 3 tablespoons celery seen

2 cups sugar 3 tablespoons celery seed

3 tablespoons celery seed i tablespoon allspici

Boil 3 hours.

ly Google

Miss Lou Chapman, Edwardsville, 111.

I pint vinegar Broken cinnamon and grated nut-

? pounds peaches meg, tied in cheese cloth and

3 pounds sugar boiled in vinegar

I tablespoon whole cloves

Pour the boilmg syrup over the fruit, packed in jar. Miss one day and scald again, repeating until the ninth morning' The last time heat the peaches in syrup to proper quantity by boiling. Cover with plate, vreighted, to keep fruit under

Mrs. Emma Derrlckson.

iH qts. vinegar i cup salt

Boil 3 hours.

Chop tomatoes, peppers and onions fine, put in bottles same as ketchup.

Mrs. Wm. Ellis 12 large tomatoes 2 teaspoonfuls celery seed

1 cup sugar i teaspoonful ground mustard

2 large onions i teaspoonful ground cloves

2 cups vinegar I tablespoonful salt

Boil one hour.

Can Paint Anything

Mrs. J. C. VanPelt

25 ripe tomatoes

12 green peppers (sweet)

i tbs. brown sugar H tablespoon salt 4 cups vinegar

Chop all up together, boil gently for 2 hours. Celery seed and mustard seed can be added if desired.

Mrs. Annie Stewart 24 ripe tomatoes

I teaspoon cloves

1 tablespoon allspice

I tablespoon salt

Chop all fine and boil until thick.

Mrs. Hannah A. Newton.

I cup sugar

I qt. vinegar

3 peppers, chopped fine

I tablespoon of cinnamon

tablespoon allspice tablespoon cloves tablespoon salt

Boil three hours, use ground spices, put them in a bag.

Mrs. John Taylor

'A peck green tomatoes W peck opions % peck green peppers

^4 Vox Colman's mustard

I cup sugar

A little over I qt. vinegar

Salt to suit the taste, boil

Mrs. L. M. Mills, WaJHngford, Pa.

1 qt. cabbage (cut fine) i qt. cauliflower

I qt. small onions i qt. celery (cut line)

I qt. large onions {cut fine) 4 cucumbers

4 peppers (cut fine

Partly cook lima beans and cauliflower, th'en put in layers in kettle and add i cup salt J-lb. mustard seed and 2 lbs. sugar. Cover with vinegar and cook slowly one hour. Then add i lb, yellow mustard, J cup cornstarch and i tablespoon- ful tumeric. Let thicken a little then bottle.

Mrs. John S. Lyndell

I gal. cabbage hi tb. whole mustard

% pk. green tomatoes i ounce whole cloves

I tb. brown sugar A little salt

1i4 doz. peppers I gal. cider vinegar

Boil ^ hour.

Mrs. J. O. Wilson 30 large ripe tomatoes (peeled) 10 large onions 7 green and red peppers 5 tablespoons salt

15 tablespoons of granulated su- 7 cups vinegar gar 2 large heads celery

Chop the celery, peppers, and onions together fine and mix with tomatoes. Boil for i^ hours. Stir constantly to keep from burning.

Phone 1 34 R 1 2th St. and Edgmoit Ave.

Mrs. F, Otis Bryant

1 doz. large cucumbers i tablespoon mustard seed

I sharp pepper 4 sweet peppers, red and green

4 large onions Sugar to taste

Slice the cucumbers, salt them and let stand 2 or 3 hours. Press out the water. Chop the peppers, slice or chop the onions. Cover all with cider vinegar and boil about 20 minutes. Put in jars while hot.

Mrs. Chas. Hamilton. Media, Pa.

Silce and mix together 24 cucumbers and i peck onions. Salt them over night and drain water from them next morning. Then mix in 5 cents worth each of mustard seed and celery seed, and a few cloves.

Put in jars, and then boil a quart of vinegar and pour over boiling hot. To be put up air tight. This is fine.

Miss Lizzie McCIone

Make a salt brine, hand full of salt to a pint of water,

bring water to a boil, pour over onions three mornings, then

put in bottles and cover with the white wine vinegar. Add

a few small red peppers and cloves if desired.

Mrs. George Thomas.

Salt cauliflower, and let stand over night, drain and cook until tender. Peel onions and cook until tender. Mix and put into jars with mustard seed and a few cloves and a little salt. Coyer with boiling vinegar and seal.

ly Google

Mrs. George Thomas. Boil medium sized beets until tender, peel and slice into jars pinch of salt and teaspoonful sugar to each jar, pour boiling hot vinegar over and seal.

Mrs. J- E. Jeffress, Edwardsville, 111. I large cabbage 4 bunches celery I large cauliflower

I peck green tomatoes i qt. lima beans

3 qts. small white onions U gal string beans

loo small cucumber pickles 3 red peppers

6 or 7 small green mushmelons

Cut all into small pieces, salt well and let stand over night Next morning, drain well and pour over jufet venegar enough to cook it in, then drain this off and add the fol-

I%cups flour 1 tablespoon black mustard seed

1 tablespoon white mustard seed 4 cups sugar

I tablespoon celery seed i scant tablepoon tumeric

I tablespoon ground mustard 2 qts. vinegar

Mrs. C. E. Mink, Highland Park, Pa-

Chop fine, mix all together and sprinkle with half cup salt, let stand over night, drain, then add I small cup sugar i qt. vinegar

5 cts. worth mustard seed i tablespoon mustard, ground

I tablespoon celery seed

Boil 10 or 15 minutes.

ly Google

Miss Mary Volkhardt

I peck green tomatoes 2 do?, large pickles

I oz. mustard seed i tablespoon yellow mustard

1 head cabbage 3 peppers, i red one

I oz. celery seed 2 cups sugar

Cut tomatoes, onions, and peppers, saJt with about i cup salt, and let stand over night. In the morning, drain, then add the chopped pickles and cabbage. . Put the cloves and allspice in a bag and add with other spices and the sugar. Cover with vinegar and boil 15 minutes.

Mrs. Emma Roberts, Crescentville, Pa.

3 qts. green tomatoes 2 tablespoons ground ginger

3 tablespoons dry mustard % cup sugar

2 tablespoons ground mustard 2 tablespoons celery seed 6 large red peppers i qt. cider vinegar

Chop fine the tcmiatoes, onions and peppers, add other i gredients, boil 15 minutes and seal.

Mrs. Alice Mahoney Hpk. green tomatoes 2 large red peppers

I head cauliflower i bunch celery

Slice and salt over night ; In the morning, wa^h and salt to taste. Add cloves, allspice, mustard seed, celery seed, tumeric and sugar to taste. Cover with cider vinegar and let come to a boil.

ly Google

Miss Rebecca Pierce, Harrisbiirg', Pa. hi pk. areen tomatoes 6 peppers, red and green

1 large head cabbage i teaspoon celery seed

8 onions Enough tumeric to color

1 large bunch celery

Chop or grind the tomatoes, onions, peppers, cabbage, and celery. Salt, and let stand awhile. Squeeze out the water, and boil in vinegar. Sweeten to suit taste.

Mrs. M. Ocheltree

H pk. green tomatoes 2 tablespoons celery seed

M tb. mustard seed 6 large peppers

6 large onions

Chop all together fine Put in layers one of tomatoes and one of onions, and one of salt, using in all half cup salt. Let stand over night, in the morning squeeze dry and put on to boil with 2 quarts of vinegar. Cook until tender, when nearly done add i pound sugar.

Miss H. G. Crosby

ti peck green tomatoes (chopped 2 lbs. brown supar

fine) 1 place ginger

'A peck onions 3 QtS- vinegar

4 green peppers 2 tablespoons celery seed.

2 tablespoons allspice 2 lbs. brown sugar

2 tablespoons ground cloves Salt 2 tablespoons stick cinnamon

Chop fine the. tomatoes, onions and peppers, pour over them I quart of the vinegar and boil ten minutes. Salt to taste. Tie the allspice and cloves in a bag, and pour over them, with other spices, the remaining 2 quarts of vinegar and boil, then pour over the pickles and boil 15 minutes.

ly Google

Miss Rebecca Pierce, Harrisburg

1 pint lima beans i doz. ears corn

1 large head cabbage % peck green tomatoes

I pint string beans 5 cts. worth mustard seed

I doz. sweet peppers i lb. brown sugar

1 qt. small onions, chopped fine 5 etc. worth celery seed

Boil beans in separate kettle until soft, chop < onions, tomatoes and peppers fine, salt and let stand i hour, then squeeze out well and mix all together. Cover with vinegar, boil 15 minutes.

Mrs. Harry Umstead, Philadelphia

4 pecks green peppers (seeds out) 2 tablespoons mustard seed

3 tablespoons allspice 4 cups vinegar

Put spices in bag, excepting mustard seed- Chop vegetables fine, salt to taste and boil half-hour; then strain, and boil so minutes more. Bottle while hot.

Mrs. S. E. Arment 1 peck green tomatoes 6 peppers (red)

1 tablespoon brown mustard seed i tablespoon celery seen

1 tablespoon white mustard seed 2 tablespoons salt

Cut the tomatoes, onions and peppers fine and add i pint of the vinegar. Scald, and drain well. Then add the re- maining vinegar and other ingredients. Boil 20 minutes.

Miss H. G. Crosby I qt. small cucumbers (whole) I pint salt I qt, cucumbers (sliced) I cup flour

I Qt green tomatoes (sliced) I cup sugar

I qt. small button onions i tablespoon celery seed

1 large and two small cauliflowers, 6 tablespoons ground mustard

divided in flowerets Vinegar

4 green peppers i tablespoon tumeric

4 qts. water

Make a brine of the water and salt. Pour over the mix- ture of vegetables and let stand 24 hours. Heat enough to scald and pour into colander and drain ; then add the green peppers (without seeds) chopped fine, and the celery seed. Mix the flour, ground mustard and tumeric with vinegar to make a smooth paste. Add the sugar, and vinegar enough to make 2 quarts. Boil this mixture until it thickens, stirr- ing constantly. Add vegetables, .ind cook until well heated

Mrs. F. W. Griffith I qt, large cucumbers (cut small) 6 green peppers (cut small)

Put these vegetables into a weak brine for 24 hours. Scald slightly in the same, drain and put into a crock. Turn over them the following dressing and mix thoroughly:

1^4 cups sugar i cup flour

Stir all together until smooth. .\dd 2 quarts of vinegar. Cook until thick, stirring all the while.

Csn Paint Anything

Mrs. Wm. Taylor. I ^eck ripe tomatoes i teaspoon cayenne pepper

I pt. vinegar i tablespoon ground cinnamon

I tablespoon celery seed i tablespoon Colman's mustard

1 cup sugar I tablespoon allspice

I tablespoon ground cloves salt to taste

Cut up the tomatoes and boil them, then strain until all the seeds are out. Mix the mustard in the vinegar, then mix all together and ix>il slowly until thick. Seal while

Mrs. Caroline C. Bayer

2 tablespoons mustard seed i teaspoon cayenne

1 pint cider vinegar 2 taMespoons whole (

2 tablespoons celery seed 3 cups sugar

6 large onions, cut fine 2 tablespoons whole allspice

I tablespoon ground mustard i nutmeg

Boil the tomatoes, onions and whole spices together until the tomatoes are very soft, then strain liirough wire sieve. Add other ingredients and boil to half the quantity,

Mrs. E. Forman, Edwardsville, III,

I tablespoon cloves 1 tablespoon allspice

1 pint vinegar 6 lbs. sugar

I teaspoon cinnamon Boil two hours-

Mrs. J. A. Smith, State Road, Highland Park, Pa. 18 large ripe tomatoes 3 teaspoons cinnamon

6 tablespoons brown sugar 3 tablespoons salt

6 green peppers, chopped fine 3 teaspoons cloves 3 teaspoons ginger 6 teacups vinegar

3 onions, chopped fine 3 teaspoons nutmeg

Cut Up the tomatoes, chop the peppers and onions fine, boil the three together until soft, then put through colander. Add the remaining ingredients and boil until thick.

Mrs. Elizabeth W. Johnson Wpeck ripe tomatoes I small cup sugar

2 stalks celery, or celery seed I cup white and brown mustard

2 red peppers seed, mixed

I qt. good vinegar 2 tablespoons black pepper

Skin the tomatoes without scalding and chop them fine with the onions. Boil the vinegar and sugar tc^ether, cool, and mix well with other ingredients and bottle.

Mrs. A. H. P. Clyde

1 tablespoon salt I teaspoon cinnamon

I teacup water i qt. vinegar

I teaspoon cloves

Put the grapes in a kettle with the cup of water, boil until soft, then strain. Add other ingredients and boil until thick. Bottle and seal.

Delicious for cold pork.

Mrs. Geo. W- Lynch

'A peck tomatoes i tablespoon ground

I cup horse radish % cup salt

3 pts. vinegar 2 tablespoons mustard seed I tablespoon ground cloves I cup sugar

4 peppers 2 tablespoons celery seed

Bell Phone 434 W Local Phone 184

Our Country Eggs

are the very best and always fresh for boiling. Every one guaranteed good

Our Creamery Butter ||f

are coming in fresh all the time

WH. E. HOWARD, Broad and VpUnd Streets, CHESTER, PA,

ly Google

Cummings & Glenney

8 W. 3rcl St. CHESTER

Lincoln- Republic

' Home OFRce, Howarlh Building CHESTER, PENNA.

Purely Vegetable Will not injure flneet fabric No nibbing

Directione on every paoksge MRS. HAfiTHA CALL, Sole Agent, 28 W. 8tli Street, CHESTER

Phil MclVlunigal

Tht Latest Furnishings Always

35 W. 3rd Street, CHESTER

Photography by Appointment

Bigh Grade Portraits in Crayon, Water Color, Paatel and Sepia

"What moistens the lips, what brightens the eye, What calls back the past like the rich pumpkin pie?"

"Would you like to know Ihe reason why We make such lovely sunshine pie? We'll give to you the recipe, 1

For the more pies made, the better, you see; A pound of patience you must find; Mix well with loving' words and kind; Drop in two pounds of helpful deeds. And thought for other people's needs, A peck of smiles will make the crust. Then stir and bake it well you must. And now we ask that you will try A slice of OUT sweet sunshine pie."

Mrs. Wm, M. Mclntyre. . 3 good sized lemons 2 tablespoons cornstarch

2 cups of sugar 2 cups water

Line the pie pins, with pastry, bake and cool. Make fill- ing' as follows: Grate the rind and squeeze the juice from lemons, add the si^^ and water and place on the fire in double boiler. Mix the cornstarch with a little water, beat the yolks of the eggs and add both to mixture. Boil five minutes or until thick. Let cool, and fill the pies. Beat the whites of the eggs with half-cup of sugar, spread over top of pies and brown in oven. This will make three medium sized

ly Google

Mrs. C. Grant Hopper, West Park Presbyterian Churdi,

I large lemon 2 tablespoons cornstarch

I egg 3 tablespoons cold water

I cup sugar I cup boiling' water

Dissolve cornstarch in the cold water, add the boiling wa- ter, juice and grated rind of lemon, and the sv^iar. Cook until thick and clear. Let cool, then add ycJk of tiie egg, well beaten. Pour into a well baked pie-crust.

The white of the egg beaten stiff with 2 tablespoons of powdered sugar, well beaten together. Cover top of iwe and bake in a quick oven to a light brown.

Mrs. Margaret C. Black I cup sugar 1 very full cup bread crumbs

1 cup water Juice and grated rind of I lemon

2 eggs A lump of butter

Fill crust and bake.

Miss Anna M. Green. I egg I teaspoon butter

I eup sugar i large- white potato

Beat the egg very light, add the sugar and butter, bcE^ together. Grate the rind of the lemon, squeeze the jiuce into that, then grate the potato. Stir all tc^ether and bake with a top crust.

With One Crust Mrs. Chas. S. HamiHon, Media, Pa, I lemon Butter size of a walnut

I cup sugar 3 eggs

Line a pie plate with good crust, and add the filHng pre-

Separate the yolks and whites of eggs. Add the sixgar and bntter to the yolks and beat all together. Add the grated rind of the lemon, and last of all stir in the whites of the eggs, beaten to a stiff froth. Bake, but do not bum.

Miss Agnes V. Culbertson, West Park Presbs^erian Church,

I lemon, juke anil grated rin ' z eggs 3 tablespoons f9our I cup milk

I cup sugar

Line the pan with good pie-crust. Prepare filling as fol-

Separate the eggs. Put the sugar into the yolks and beat, add flour and beat again, add milk and lemon. Lastly fold in the stiffly beaten whites of eggs, being careful not to beat the mixture after whites are added.

Mrs. Annie E. Grubb The one, two, three pie Crust is an infallible rule for just one pie, and consists of one cup of chilled and sifted flour, two tablespoons of cold lard chopped through the flour, and three tablespoons of ice water. Salt to taste, mix quickly and roll deftly on cold board and success is yours.

ly Google

Mrs. Lillian Hart Maris

and liquor in whichi^ oz. salt

1-3 oi. pepper , seed them W oz. mace, or nutmeg, ground

2 tbs. sugar % oz. ginger

4 tbs. apples - green 2 lemons - pulp and grated rind

% !b. suet - chopped fine 2 oranges - pulp and grated rind

% tt) citron, cut in very thin strips i% pints molasses

1 oz. allspice, ground i pt. syrup from spiced fruits or a

2 oz. cinnamon, ground glass of jelly

Enough for a dozen or fifteen large pies.

Mrs. Isaac Houpt

I qt. stewed pumpkin W teaspoon ginger

6 eggs ^ teaspoon cinnamon

1 qt. milk ii teaspoon nutmeg 1^4 cups sugar % teaspoon cloves

2 tablespoons molasses

Press the pumpkin through a sieve, beat the whites and yolks of the efegs separately, mix together, add other in- gredients, and beat well. Line pie pans with pastry, and fill. Bake without an upper crust.

Mrs. Fulton

ili4 cups pumpkin % teaspoon salt

I cup milk 1 teaspoon c

Wcup sugar 14 teaspoon nutmeg

I teaspoon flour 2 eggs, slightly beaten W teaspoon baking powder Makes two pies.

ly Google

Mrs. John Taylor

4 lbs. beet - neck piece 2 or 3 lemons

2 lbs. suet 2 or 3 oranges

1 pk. apples 'A cup vinegar and water

5 lbs. sugar

Keep in a stone jar in cool place.

Mrs. A. W. Wolf Mix togetJier for lower part, I egg i tablespoons flour

I lemon i cup molasses

1 cup sugar 2 cups cold water

Mix together for upper part-

2 cups sugar i cup sweet milk

2 eggs 2 teaspoons baking powder

IS cup shortening 2^6 cups flour

Line a deep dish with puff paste. Pour in the mixture for lower part, then add the mixture for upper part, but do not stir the two tc^ether.

Mrs, Margaret Grubb Wash the stalks and cut into inch bits without peeling,pour boiling; water over it and let it stand ten minutes, drain and dredge lightly with flour ; for a ten-inch plate, allow a heap- ing cup of sugar, dot with one tablespoon butter cut in bits the size of a pea, cover and bake in a quick oven for the first ten minutes, then more slowly until done, about thirty minutes in all.

Mrs. J. F. Stillwell, Edwardsville, 111.

I cup sugar z heaping tablespoons sifted flour

Few bits of butter on top j cup milk

Fill the pie plate which has been covered with pastry about level with cherries. Mix sugar and flour dry, then add the milk, stir smooth and pour over the cherries. Dis- tribute the bits of butter over all and bake without top crust.

Mrs. E. C. Killin, N. Weymouth, Mass, I cup cranberries j tablespoon flour

4 cup raisins i teaspoon vanilla

1 cup sugar

Chop cranberries and raisns fine, add sugar, flour and vanilla, mix well together, then add half cup of boiling wa-

Cover pie plate with pastry, fill with mixture and cover with top crust. Bake.

Mrs. V. S. Bailey % cup grated chocolate or cocoa I cup sugar

2 eggs % cup cream - cornstarch I qt. milk

Dissolve the cornstarch in water, beat the yolks of the eggs, add the sugar, and chocolate, mix and stir into the boiling milk until it thickens. Line two deep pie pans with rich pie crust and bake in a quick oven. Cool and fill with the mixture when it is cooled. Beat the whites of eggs stiff and spread over the top and brown in the oven.

Miss F. Adele Spencer

Plain Pastry

iticups flour 1-3 or % cup fat

1 teaspoon baking powder(if used) Ice water hi. teaspoon salt

Mix in the order given.

For Apple Pie

Wipe and cut tart apples into rights ; remove the cores and skin. Vary the amount of sugar according to the acidity of the apples^ using 2 tablespoons or more for an apple. If the apples are not juicy, add from half to one tablespoon water, according to the size of the apple- They may be flav- ored with lemon juice, cinnamon or nutrn^, and should be covered with bits of butter. Bake until the apples are soft and the crust brown.

Apple sauce may be used on a baked crust.

Miss Alice Fangenroth, Edwardsville, 111. Line a pie pan with good crust; put into it 2-3 cup of sugar, mixed well with 2 tablespoons flour. Now slice the apple or peach into this and sprinkle a little sugar. on top, add 2 tablespoons water and bake three-quarters of an

Miss -Agnes V- Culbertson, West Park Church, Philadelphia,

3 eggs Butter size of walnut

2 cups sugar I cup water

2 tablespoons water i pineapple

Use judgment about the amount of water used. Cut the pineapple in small pieces. Cover with top crust.

ly Google

Mrs. Edward C. Killin, N. Weymouth, Mass. 2 lbs. prunes % of a lemon cut in small pieces

i^cups sugar i teaspoon of butter

Soak the prunes over night. In the morning put on to coolc- until soft. Remove the pits, put back on stove, add sugar, lemon and butter ; let all cook again for five minutes and make three of the best prune pies you ever ate.

Mrs. Margaret Grubb *+4 pints milk i cur sugar

4 eggs I teaspoon lemon extract (No. al)

Pinch of salt

Line well greased pie plate with pastry fourth-inch thick, take ball of paste, well floured, and, with palm of left hand pressed against edge, prcnreed to push the paste from cen- ter into a thick high rim on edge of plate. Fill while in oveiv with sugar, eggs and milk beaten with extract and strained. Bake in moderate oven 20 minutes.

For cocoanut custard pie proceed as above, adding i^ cups grated cocoanut, and leaving out half-pint milk.

Mrs. Safiford, Edwardsville, 111.

Line a pie plate with crust. Fill with cranberries, care- fully washed and picked over; pour over them about i^ cups of sugar, sprinkle with a very little water, cover with a top crust, and bake in a quick oven at first, then more slowly un- til done, about .'^o minutes-

ly Google

Mrs. M. S. Sinn, Gastonia, N. C. Raisins to cover the crust i cupful sugar

3 eggs I light teaspoon flour

Cream your butter and sugar well together, then add the flour, separate your eg^s and add i yolk at a time until all are well mixed; then gradually stir in the milk until all is well beaten together ; stone and cut the raisins up fine, then have crust in pan, sprinkle over this the raisins to cover the bottom, and then pour over the custard and put in to bake; you then take the whites of the eggs, beat ih&j\ stiff and add sugar to make icing { use vanilla for flavoring) put over the pies. Take a knife and press the icing close to the crust, and it will not separate when cooked.

Mrs. T. Otis Byrant 3 cups flour I cup brown sugar

I small cup lard i teaspoon cinnamon

Set this part aside until the following batter is made :

I cup molasses i teaspoon baking soda

1 cup boiling water

A"fter mixing well into the molasses, add the first part by handfuls until over half has been added, then sprinkle the rest over the top of the pies. Make enough crust for three

From "Mapleine Danties"

I cup granulated sugar i teaspoon ginger

% cup butter i cup Mapelinc syrup

Make regular pie crust and bake in quick oven- Use the whites of the egg for meringue. Enough for two (wes.

ly Google

Mrs. T. A. Hatch, Greensboro, N. C. 4 es^ iH cupfuls molasses

I cupful sugar 2 teaspoons butter

Beat eggs separately, put whites in last, season with nut- meg; and ginger; bake on a thin under crust in moderate

Mrs. E. H. Wood, Omaha, Neb.

W cup cracker crumbs 2 tablespoons water

Grated rind of one and juice of two lemons. Stir all to- gether and let stand over ni^t, or any length of time before baking in the pie crust.

Miss Minnie E. Shaw

2 cups boiled rice 2 cups milk

2 eggs 2 tablespoons of flour

I cup sugar

Use whatever flavoring you prefer. Line a pie plate with

crust, fill and bake as other pies.

Mrs. E. C. Mink, State Road, Highland Park, Pa. I pt. cold sweet potatoes, piashed 2 eggs I cup sugar Butter size of eggs

I % pints milk

Melt the butter, mix with other ingredients, flavor with grated nutmeg. Bake in one crust

ly Google

5 cts. worth cottage cheese 2 eggs

5 cts. worth cream 2 tableipeons flour

Salt and sugar to taste. Thin wi'^ milk like pumkin pie>

Mrs. E. J. Jeffress, EdwardsviUe, DL

K teaspoon salt i e^

I full tablespoon lard 3 level teaspoons baking powder

I egg Milk

Mix baking powder and salt into flour, rub in butter and lard, beat the egg in a tea cup and fill cup with milk, then add this to flour to make a soft dough. Divide in two parts, roll thin and spread with soft butter. Place the two to- gether and bake. When done, split open and ^>read the sweetened fruit. Serve with cream.

Mrs. Annie Schoenenberg I cup hot water % cup butter

I cup flour 2 eggs

Dissolve the btrtter in the hot water. Set on stove and let come to a boil. Stir in the flour while boihng. Stir until smooth. Let cool and stir in the ^gs one at a time without beating. Drop on buttered tins and bake 30 minutes in quidc oven. This makes about 9 puffs. Fill with the following, ij cups milk and i beaten egg heated tc^ether, sweeten and flavor to taste, and thicken with cornstarch.

Phone 1 34 R 1 2th Si. and Edgmont Ave.

The INu Bone Corset

^s guaranteed to give Comfort, Style, Good Health and Excellent Wearing QuaUtles.

Hade to Measure whether yon are atout or thin.

Is highly recommended for all Abdominal Troubles.

627 New Market St. Chester, Pa.

The Pennsylvania National Bank

The Bank for all, large or imall Hezt to City Hall U. S. Depository

Ogkers and Diivetors John J. Backley, President; Edward C. Burton, Vice President; DaMiel £. Casey, Cashier; John J. Bnckley, £. C. Burton, Samuel. Enion, B. D, Lone, R. P. Lutes, Joseph Messlck, E. B. McClenachao, David B. McClure, W. S. McDowell, James HcKane, S. Everett Sproul, R. P. Talley, J. C. Taylor.

A commercial efficient National Bank, with a Savings Department under United States Government supervision. 3^ Interest allowed on deposits of $1.00 and upward. Open every business day 9 to 3. Saturday until 12 o'clock noon. Friday evenings 7 to 8.30 o'clock.

ResI Estate

Insurance, Loans

S21 Market St. Chester. F>a.

Vapor, Steam and Hot Water Heating Repairing and Steam Fitting Satisfaction Guaranteed

Third and Concorl Avenue CHESTER, PA.

Josh Billings' Philosopsy: - "We should be keerful how we encurridge luxuries. It is but a step forard from hoe cake to plum puddin'; bat if s a mile and a hall by the nearest road when we hav» to go back again."

Miss M. E. Shaw.

I lb. raisins 6 eggs (or can be made with a)

I lb. beef suet (chopped fine) ^ teaspoon cinnamon

K lb. stale bread crumbs H lb. orange and lemon peel

tt lb. brown sugar

Put in greased moulds, tie in cloth and boil five hours when made, and five hours before serving;. Either rich as plain sauce can be used with it.

Mrs. George Dyson.

z cups sugar 14 lb. orange and lemon peel

I cup milk 3 teaspoons baking powder

U cup butter i teaspo'jn allspice

3 eggs 3 tablespoons dark molasses and a

I potato (grated^ little salt

I carrot (grated)

Put in a pudding bag in boiling water and boil five hours. Serve with hard sauce.

ly Google

Mrs. F. O. Bryant Strain the juice from i quart of cherries and place them in ix)ttom of baking pan. Pour over the following batter : 2 eggs (beaten separately) I cup of milk

I cup sugar 2 cups of flour

1 tablespoon of butter I heaping teaspoon baking powder

Bake 45 minutes. Serve with sauce made of the juice, heated to boiling point and thicken with 2 tablespoons of cornstarch. Add half-cup of sugar.

Mrs. H. C. Duff -i Clips molasses i cup suet (chopped line)

2 (ijps raisins 2 level teaspoons baking powder

Add enough floiu" to make batter drop from spoon. Not too thin. Mix and steam 2\ hours,

Mrs. Wm. Darrell

3 cups flour 2 tablespoons sugar I small cup suet Vt teaspoons salt

1 cup raisins i teaspoon baking powder

Add enough milk to make a stiff batter and boil steady for :| of an hour.

Mrs. Alice Mahoney

1 cup sugar 2 teaspoons baking powder Vt cup milk Butter size of walnut

2 cups flour

Cream, sugar and butter, add eggs well beaten, then milk, flour, ami baking powder, flavor to taste. Bake twenty minutes. Serve with cream and sugar.

ly Google

Mrs. Sarah R. Rebert

1 pint flour I cup sugar

il4 teaspoons baking powder I cup sweet milk

Can use any kind of fruit desired. Serve with cream and

Miss Mary Simmington, Philadelphia

5 oranges i tablespoon cornstarch

I cup sugar 2 ounces pulverized sugar

Slice the oranges in small pieces, place in a pudding dish and sugar each layer.

Make a custard of the cup of sugar, milk, yolks of eggs and cornstarch, boil and pour over the oranges- When cold make a meringue of the egg whites and pulverized sugar, and cover t<^.

Mrs. S. Thompson

I pint milk 4 even tablespoons cornstarch

^ citp sugar I teaspoon vanilla 4 eggs (whites) ^

Beat eggs to a stiff froth and stir in last

Contributed by Ceylon Spice Co., Philadelf^ia T pint boiling water 3 tablespoons Instantaneous Tapi-

H cup sugar oca

1 lemon 2 eggs (whites)

To the pint of boiling water add the juice of lemon and ihe sugar ; while still boiling sprinkle and stir in the tapioca. Continue boiling from ij to i minute, till grains are clear. Have ready the finely whipped whites of eggs in earthen bowl, pour boiling tapioca on them, beating until thoroughly mixed ; set away to cool. Serve with the following sauce : To one pint of boiling milk add the well-beaten yolks of the two eggs, together with half teaspoon of moistened corn- starch and half cupful sugar ; flavor with lemon extract.

Ceylon Spice Co. 1 pint milk 2 rounded tablespoons moistened

I pint water cocoa

1 teaspoon vanilla 6 tablespoons Instantaneous Tapi-

1% tea cups sugar

Bring the milk and water to a boil and add sugar and ':ocoa; carefully sprinkle and stir in the tapioca, continue boiling one minute, remove from fire and add the vanilla. Have ready the finely beaten whites of the eggs into which pour the boiled mixture and beat thoroughly together. - Serve with whipped cream.

Miss Annie N. Griffith

I cup raw com 3 ^ses (yolks and whites beaten

I cup white sauce A little each of sah and sugar and

baking powder Score and scrape the com from the cob, add the white sauce and salt, sugar and baking powder. When cool add

ly Google

the yolks and whites of eggs. Turn into a shallow dish and bake 20 minutes, in a hot oven.

For the White Sauce

1 tablespooi! butter i heaping teaspoon flour

I cup milk

Miss Jessie Simmonds I package gelatine iH cups granulated sugar

% pint cold water ihi pints milk

I pint boiling water 4 eggs (separated)

3 lemons (juice)

Soak gelatine in the cold water half hour, then add the boiling water, and set aside to cool. Beat the whites of the eggs until stiff and add half cirp of the sugar and the juice of lemons. When gdatine cools, and before it stiffens, add to mixture and beat all together well, and pour in dish or mold. Set in coo! place to stiffen.

Make a custard, using double boiler, of the milk, egg yolks, and remaining cup of sugar. Put the milk and sugar in first, and when thoroughly heated, stir in the beaten yolks. Use to pour over the pudding.

Mrs. L. Cullens, Edwardsville, 111.

1 can corn I pint milk

W cup bread crumbs 1 tablespoon butter

Salt and pepper and bake one hour.

Csm Psint Anything

ly Google

Mrs. Geo. Dyson

3 cups flour 3 teaspoons baking powder

I tablespoon lard A little salt

Mix with milk to a stiff batter then add either blackber- ries, peaches, cherries, or raisins. Pour into a well but- tered steamer and steam one hour or more, serve with cream or clear sauce.

Mrs. Geo. Dyson

6 or 8 sound apples i quart water

I cup tapioca Butter size of egg

Core the apples, fill with sugar, and place in baking' tin. Stir the water, tapioca and butter over fire until done, pour over apples and bake in hot oven until apples are soft. Serve with cream or lemon sauce.

For Lemon Sauce

Boil ti^ether i pint water and a large cup of sugar until clear and a little thick. Flavor with lemon.

Mrs- Mary M. Harley

4 cups scalded milk % teaspoon salt

^ cup grated chocolate I teaspoon vanilla

2-3 cup sugar

Melt chocolate in a double boiler, pour the boiling milk over the bread crumbs, put half the sugar in chocolate and beat in eonugh milk from the bread-crumbs to thin chocolate. Pour chocolate into bread-crimibs, add beaten eggs, the re- mainder of the sugar, salt and vanilla. Bake i hour in but- tered dish. Serve cold.

ly Google

Miss Helen Fahn.'estxwk

2 tablespoons butter i teacup milk

I teacup sugar 2 cups flour

1 egg iH teaspoons baking powder

Butter a pudding dish and bake. Serve with any sauce preferred. Red raspberries and, later, peaches, can be pre- pared in same manner. Use half quantity for small pud-

Mrs. Amelia Kothe

2 cups light brown sugar 3!4 cups flour

2-3 cup butter 3 levei tablespoons baking powder

I cup sweet milk i teaspoon salt

Sift together the flour, baking powder and salt. Cream together the sugar and butter, add milk and flour and beat well. Stir the huckleberries (washed,- dried, carefully picked over and well floured) into this mixture. Bake in a well oiled dripping pan for 45 minutes.

Mrs. Richard Miller

2 oz. loin suet (chopped fine) i teaspoon baking powder

I pint flour A little salt

Mix with cold water to the proper consistency to roll out, then roll out and put in any kind of preserves, raisins or cur- rants. Then roll up and tie in a cloth and boil, or if steamed, place in a dish. Cook two hours. Serve with drawn butter,

Mrs- S. Thompson

I pint milk Butter size of egg

Salt and pepper

Grate the corn into a pudding dish. Add eggs, well beaten, and butter. Season to taste. Bake 20 minutes in hot oven.

Mrs. L. M. Armstrong, Edwardsvilk, 111.

6 tablespoons flour i pint sweet milk A little salt

Pare and core the apples. Set in buttered pan, pour on th e batter. Bake one hour. Serve with sauce.

Miss Luckie 1 pint bread crumbs i lemon (grated rind and juice)

1 quart milk Butter siie of egg

Make a custard, using the grated rind of lemon and beaten yiAks of eggs with i cup sugar, the milk, bread crumbs and butter. Bake. When cool, spread over top with slices of jelly to cover with a meringue made of the -egg whites beaten stiff with I cup sugar and the juice of lemon, and brown in

Mrs. W. S. Potts, Pawnee, Neb.

2-3 cup sugar i small teaspoon

1 tablespoon butter i egg

2 tablespoons sour milk I cup flour te cup preserved or spiced goose- 'A teaspoon soda

ly Google

Make into batter and bake in cake pan. (other frmt jams may be used.)

I cup sugar I orange 0"'^^ 3nd grated rind)

I tablespoon flour i% cups boiling water

1 small teaspoon butter

Vanilla sauce may be made by substituting that flavor for the orange. Cook until it thickens.

Mrs. A. H. Qyde 3 cups bread crumbs i tablespoon butter

I pint milk i lemon

% cup sugar 3 tablespoons pulverized sugar

Soak the bread crumbs in milk ; beat the yolks, sugar and butter together, flavor with the rind and juice of lemon, bake all in a greased pan; when done spread with jam. Cover with a meringue of the beaten whites and pulverized sugar

Mrs. Richard Miller Proportion for dumplings : A tablespoon of flour and a pinch of salt to each peach or apple. Mix in a bowl with boiling water, stirring all the time. Place the dough while hot around the fruit, tie in a cloth and place in boiling water; boil half hour and serve with butter and sugar.

Meats and Home-dressed Chickens 12th & Edgmont Ave. Bell 868

Mrs. E. J. Jeffress, Edwardsville, 111.

3 eggs, well beaten i cup sugar

'A cup butter i cup jam

1 tablespoon sour milk hi cup flour

% teaspoon soda in the milk I teaspoon mixed spices

Bake in moderate oven.

2 eggs (well beaten) % cup butter I cup sugar

Rub butter and sugar together, stir in the beaten eggs, place over the fire and stir until thick, then remove at once.

NoAI Cook Book

I qt. blackberries i cup sugar

Put in saucepan that has a tight cover so steam vnll not es- cape. Simmer ten minutes.

For the Dumplings I cup sifted flour I tablespoon sugar

I heapini^teaspoon bakingpowder U teaspoon salt

Sift above ingredients together; put two drops No-AI vanilla in enough milk to make a soft dough- Dip teaspoon in juice and drop the dumplings in quickly, wetting spoon each time ; keep far enough apart not to touch. Set on mat and let simmer at boiling jxwnt 12 to 15 minutes. Do not lift cover until time is up. Serve with soft custard sauce. Apples, peaches, cherries, or dried fruit may be used as above, only be sure and do not have too much juice, as dump- lings will be heavy. If too juicy dip out part and make it into a sauce to serve over dumplings.

ly Google

Mrs. Arthur Dyer, Edwardsville, 111. 2 cups milk I teaspoon baking powder

I egg Flour to make a thin batter

!>& cup butter

Put a layer in pudding dish, add a quart of raw Uack- berries well covered with sugar and a little butter. Cover with remaining batter and bake one hour. Serve either hot or cold with sweet cream.

Mrs, B. H, Sweeney

4 eggs (separated) i cup sugar

Let milk and gelatine soak one hour. Then put this on the stove and let come to a scald. Beat the yolks of the eggs with half the sugar and pour into the scalded milk, let come to a curdle. Then let cool just a little. Beat the whites of eggs light with the remaining half of sugar. Then stir this into the custard- Put in moulds and serve with rich

Mrs. C, V, Ladomus

Beat half of the sugar into yolks of eggs and half into whites of eggs. IHssolve gelatine in the milk in double boiler; when just at boiling point take from fire and beat in the yolks of eggs. Then add the whites of eggs. Use one teaspoon of any desired flavoring. Beat all wdl tt^ether, turn into moulds and set in cool place.

ly Google

Mrs. W. C. Hogg, Williamsport, Pa. a Clips cream 1% tablespoons gelatine

1 cup strong coffee 2 tablespoons cold water

I cup sugar 3 tablespoons boiling water

Whip the cream. Dissolve gelatine in the cold water, then stir in the boiling water. Mix all except cream. Stand dish in ice water and beat with egg-beater until it begins to thicken, then fold in whipped cream.

Mrs. Laura L. Kerlin 1-3 package gelatine 1 cup stiffly whipped cream

I cup boiling water i cup apricot pulp

S cup sugar i lemon' (juice)

Dissolve gelatine in a little cold water, add the boiling water, also the sugar, lemon juice and apricots- When it has cooled stir in the whipped cream, and put in ice box until time to serve.

Mrs. Frances B. Free

1 teacup sugar

Put the milk in double boiler, add the beaten yolks of eggs, the cup of sugar and vanilla, to make custard. When done, pour in dish. Beat the whites of eggs to a stiff froth, with

2 tablespoons sugar, and drop, by spoonfuls, on top of cus- tard. Brown slightly in oven. Half this quantity is suffi- cient dessert for 4 or 5 persons.

Mrs. C. H. Hubbard

I pint boiling water i teaspoon vanilla

U cup sugar

Moisten cornstarch with cold water ; add to it the boiling water, and sugar. Pour this mixture slowly on the beaten whites, and add vanilla. Four in mold and set on ice.

Custard Sauce for Above r pint milk 4 tablespoons sugar

4 eggs (yolks) i teaspoon vanilla

Heat the milk, and with a little o£ it mix the eggs and sugar. Take milk from stove and add mixture, and put back on stove. Stir until it will coat a knife blade, add va- nilla and set away to cool.

Mrs. W. Myers, Philadelphia j

1-3 box gelatine K cup sugar

1-3 cup cold water 3 eggs (whites)

1-3 cup boiling water i cup banana pulp or apples

I lemon (juice)

Line a mold with lady fingers. Soak the gdatine in the cold water, pour over it the boiling water. Strain over it the banana pulp (about 4 good sized bananas peeled and pressed through a ricer), add the sugar and lemon juice. Place the vessel containing the mixture in a pan of ice water, stir until the sugar is dissolved. Beat the whites of eggs until stiff, add the cold mixture to the eggs and fold together until stiff enough to drop from a spoon. Pour into the lined mold, and serve with whipped cream or custard.

Mrs. Sarah R. Rebert % small pineapple 2 eggs (whites)

4 taiblespoons powdered sugar H pint cream

Have the cream on ice for several hours. Pare, remove the eyes, and grate pineapple. Put pulp upon a sieve to drain. Beat eggs until foamy; add sifted sugar, by degrees, beating steadily ; then beat until stiff and glossy. Whip the cream to a stiff froth. Stir it carefully into the meringue. Then fold in the pineapple pulp, adding as much as the cream and nieringue will hold without being too soft. Serve very cold in custard glasses.

Mrs- R. J. Dunning, Omaha, Neb. I qt. milk 4 tablespoons sugar

4 eggs A little vanilla

Rinse cups in cold water. Pour in custard and place in pan of hot water. Bake 25 minutes.

Mrs. Robert R. Aikin

Butter some slices of thin toast generously, and line with it the bottom and sides of a china dish which can be set in the oven. The pieces of toast, made of stale bread and cut quite thin, should be well dried in toasting; they should be trim- med to fit the dish neatly. Fill the remaining space with stemmed strawberries, packed closely. Sift pleanty of sugar over and among the berries and set in a moderate oven for half hour, or until the fruit has melted a good deal, and settled. It will be found that they melt away so much that the dish must not only be packed, but heaped, or it will not look well when done. Serve very cold with thick creanl. This is delicious.

Miss Ella H. Culbertson, West Hope Presbyterian Church,

1 lb. prunes, stewed, stoned and 4 eggs (whites) chopped very fine 4 tablespoons confectioner's sugar

Beat the egg whites very stiff, add the sugar. Beat in tiie prunes, and beat the mixture until it will hold its diape. Serve with soft custard made of - I pint milk 4 tablespoons sugar

4 eggs (yolks) Lemon flavoring

This will serve eig'ht persons.

No-Al C:ook Bo(Jk Whip I cup heavy cream, sweeten, flavor with 3 dr<^ No-Al Lemon. Cut berries in discs at serving time, r^l in powdered sugar, sprinkle through the cream by folding it over the berries. Fill cream-puff shells, heap above the puff irregularly. Set on plate with a few whole berries, rolled in si^ar, <Hi the side of plate, and cube of cake.

Mrs. Margaret Grubb Boil rice in salted water till very tender. Wet small cups, And while rice is still hot,- pack tightly into cups, leaving a hollow in centre. Set in a cold place for about 3 hours. In serving, fill hollow with red jelly and pour custard sauce around each one.

Mrs. C. Bunyea Nice large quinces, cut in halves. Take cores out, and fill each quince with a little butter. Place in pan with water and bake. Serve with pulverized sugar and cream.

ly Google

Mrs. T. W. Smith

I pint apple sauce 1-3 cup cofd water

1-3 box gelatine i lemon (thinly peeled rind)

Cook together, after soaking gelatine in the water for one hour, and turn into a border mold ; when cold turn it out on a platter and fill the center with sweetened whipped cream.

Mrs. Mary M. Harley Pare and cut in thin crosswise slices six large juicy oranges, removing the seeds. Place a layer in the bottom of a large glass dish, sprfcikle with si^ar, ihen a layer of can- ned, shredded pineapple, drained from syrup, and continue the alternate layers until the fruit is all used. Heap sweet- ened whi[q)ed cream on top and serve cold, with gold, sponge or some other light cake.

Mrs. J. T. Keller, St. Louis, Mo.

s eggs ^ cup milk

m teaspoon salt i cup flour

Reserve the whites, and beat other ingredients together until smooth, and let stand an hour before using. Beat the whites of eggs stiff, and fold in when ready to fry- Cut the fruit in thin, small sections, dip each in the batter and fry a handsome brown. Serve with sauce made by boiling the juice of the pineapple with half cup sugar.

Miss Luckie

3 eggs (whites) I cup sugar

I cup fruit

Beat very light.

ly Google

Mrs. Joseph Stroud

Line the sides of a mold with sponge cake, cover the bot-

tim with sliced bananas, and fill up with stiffly whipped

cream. Set on ice until served.

Mrs. Geo. Kalbfleisch, Edwardsville, 111. Mix tc^ether lightly "equal parts of orange pulp, bananas cut in dice, and California grapes with seeds removed and cut in halves, also some grated pineapple, add sugar and lemon and orange juice. Serve in glasses, or halves of oranges, with pulp removed.

Mrs- A. H. Leeder I lemon (jaice and rind) I cup sugar

I egg ' I cup boiling water

Beat the egg, add sugar and lemon then add to this the boiling water. Heat slowly and take from fire when boiling point is reached. Serve hot.

Mrs. A. B. Hammell H cup butter i egg (the white beaten stiff)

I cup pulverized sugar I teaspoon vanilla

Beat all together thoroughly.

Osn Paint Anything

ly Google

Mrs. B. H. Sweeney % cup sugar 14 teaspoon vanilla

% cup water % cup cream or milk

4 ounces unsweetened chocolate

Boil sugar and water 5 minutes in a sauce pan, let syrup cool, then stir in slowly the chocolate (melted), add the vanilla and let stand in a pan of hot water until ready to serve ; then add cream or milk.

No-Al Code BocA:

1 cup powdered sugar i tablespoon clear lemon or grape

% eup butter 4 drops No-Al lemon or vanilla

Wash butter in very cold water ; when it is tough and elas- tic, put into a bowl and beat into a cream ; when very light begin to gradually add the sugar and flavors desired, beating all the while. When very light and thick gradually beat in tiie lemon or grape juice.

This is improved by adding whites of two eggs, one at a time, while beating the sugar in. Heap into a glass dish and stand on ice to cool. Candied cherries cut and sprinkled over are a change.

Mrs. Sarah R. Rebert 1 small cup sugar H pint boiling milk

1 egg Piece butter size of walnut

2 tablespoons water 2 tablespoons flour

Mix sugar, egg, flour, and water together, being careful that flour does not lump, then stir in the boiling milk ; use any desired flavor,

ly Google

Mrs! T. W. Smith 14 cup Hmtter I cup sugar

1 teaspoon vanilla

Cream the butter ; add gradually the sugar and stir until light and creamy. Place the cornstarch in a sauc^Min, moisten with a little cold water and pour over it one pint of boiling water ; place over the fire and cook until clear. At serving time stir this hot mixture into the butter and sugar; stir until thoroughly mixed, add the vanilla and serve.

Mrs. Sarah E. Brown

2 qts. rich milk i teaspoon vanilla 5 tablespoons rice (scant) Pinch salt

4 tablespoons sugar

Cook in slow oven 2 hours, stirring frequently the first

(Contributed by Minute Gelatine Co.) Cook in a double boiler for fifteen minutes one quart hot milk, two heaping tablespoons MINUTE TAPIOCA and a little salt, stirring frequently. Beat together the yolks of two e^s and half cup sugar, and at the end of the fifteen minutes stir into the milk and tapioca. Let all this cook till it begins to thicken like custard. Remove from fire, pour into a dish and whip in the beaten whites of the eggs until no white is to be seen. Add any flavoring desired. It is de- licious poured, when cold, over any fresh fruit, as straw-

Boil half a cup of MINUTE TAPIOCA and half cup sugar in four cups water till clear. Pour this over one pint canned pineapple. When sufficiently cold decorate the top of pudding with currant jelly and serve with sweetened