648 Bloomfield 1924 Cookbook

Recipes from ladies of the area of Bloomfield - Walworth and Kenosha with their names noted. There are names of Slades Corners women in this book. This book belonged to Mrs Paul E Sauer and is from the Sue Smith SMS collection and has writing in the margins. A copy of the original book was made, the original returned.

21948537

1924

648 Bloomfield 1924 Cookbook.pdf

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Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Walworth, Wisconsin

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Valentine
SNIPPETS of SALEM
648 - Bloomfield Cook
Book 1924

100 apx pages
Contents:
Recipes from ladies of the area of Bloomfield - Walworth and
Kenosha with their names noted. There are names of Slades Corners
women in this book.
This book belonged to Mrs Paul E Sauer and is from the Sue Smith
SMS collection and has writing in the margins.
A copy of the original book was made, the original returned.
Some names:
Amborn
Armstrong
Arnold
Baker
Bannister
Barr
Bauman
Beaver
Berndt
Bill
Bjerning
Braver
Brown
Buell
Bundy
Burgett
Charles
Chelini
Cobb
Davis
Dennis
Diegnan
Dubenstine
Duff

Evans
Forbes
Fuller
German
Gifford
Gleason
Guman
Habecker
Hafs
Hammersley
Hargenson
Helgert
Hermance
Hermann
Hibbard
Hinzbeter
Hoffman
Holtzheimer
Jennings
Johnson
Kaddatz
Katen berg
Kimball
Kohn

Kordoske
Krause
Krueger
Kull
Lager
Lambert
Lawrie
Lee
Maas
Madison
Madison
Malick
Mayer
Meurer
Meyerhofer
Nutt
Otto
Paskie
Peacock
Potter
Price
Reith
Rice
Robinson

Rusmann
Ryan
Scarcliff
Schultz
Schuren
Skrogstad
Solman
Steffen
Stewart
Taggart
Thon
Trapp
Traver
Tromblee
Umant
Vinant
Vogt
Vorpagel
Vorpagle
Wilson
Vanny
Zarnstorff
Ziech

NOTE:
Researchers should also refer to the Digital archives at the SALEM
COMMUNITY LIBRARY (and possibly other websites) for complementary
images.
Compiled 7/2014 by L S Valentine Copyright©Valentine2014

Valentine
SNIPPETS of SALEM
648 - Bloomfield Cook
Book 1924

100 apx pages
Contents:
Recipes from ladies of the area of Bloomfield - Walworth and
Kenosha with their names noted. There are names of Slades Corners
women in this book.
This book belonged to Mrs Paul E Sauer and is from the Sue Smith
SMS collection and has writing in the margins.
A copy of the original book was made, the original returned.
Some names:
Amborn
Armstrong
Arnold
Baker
Bannister
Barr
Bauman
Beaver
Berndt
Bill
Bjerning
Braver
Brown
Buell
Bundy
Burgett
Charles
Chelini
Cobb
Davis
Dennis
Diegnan
Dubenstine
Duff

Evans
Forbes
Fuller
German
Gifford
Gleason
Gum an
Habecker
Hafs
Hammersley
Hargenson
Helgert
Hermance
Hermann
Hibbard
Hinzbeter
Hoffman
Holtzheimer
Jennings
Johnson
Kaddatz
Katen berg
Kimball
Kahn

Kordoske
Krause
Krueger
Kull
Lager
Lambert
Lawrie
Lee
Maas
Madison
Madison
Malick
Mayer
Meurer
Meyerhofer
Nutt
Otto
Paskie
Peacock
Potter
Price
Reith
Rice
Robinson

Rusmann
Ryan
Scarcliff
Schultz
Schuren
Skrogstad
Solman
Steffen
Stewart
Taggart
Than
Trapp
Traver
Tromblee
Umant
Vinant
Vogt
Vorpagel
Vorpagle
Wilson
Yanny
Zarnstorff
Ziech

NOTE:
Researchers should also refer to the Digital archives at the SALEM
COMMUNITY LIBRARY (and possibly other websites) for complementary
images.
Compiled 7/2014 by L S Valentine Copyright©Valentine2014

Valentine
SNIPPETS of SALEM
648 - Bloomfield Cook
Book 1924
100 apx pages
Contents:
Recipes from ladies of the area of Bloomfield - Walworth and
Kenosha with their names noted. There are names of Slades Corners
women in this book.
This book belonged to Mrs Paul E Sauer and is from the Sue Smith
SMS collection and has writing in the margins.
A copy of the original book was made, the original returned.
Some names:
Amborn
Armstrong
Arnold
Baker
Bannister
Barr
Bauman
Beaver
Berndt
Bill
Bjerning
Braver
Brown
Buell
Bundy
Burgett
Charles
Chelini
Cobb
Davis
Dennis
Diegnan
Dubenstine
Duff

Evans
Forbes
Fuller
German
Gifford
Gleason
Guman
Habecker
Hats
Hammersley
Hargenson
Helgert
Hermance
Hermann
Hibbard
Hinzbeter
Hoffman
Holtzheimer
Jennings
Johnson
Kaddatz
Katen berg
Kimball
Kohn

Kordoske
Krause
Krueger
Kull
Lager
Lambert
Lawrie
Lee
Maas
Madison
Madison
Malick
Mayer
Meurer
Meyerhofer
Nutt
Otto
Paskie
Peacock
Potter
Price
Reith
Rice
Robinson

Rusmann
Ryan
Scarcliff
Schultz
Schuren
Skrogstad
Solman
Steffen
Stewart
Taggart
Thon
Trapp
Traver
Tromblee
Umant
Vinant
Vogt
Vorpagel
Vorpagle
Wilson
Yanny
Zarnstorff
Ziech

NOTE:
Researchers should also refer to the Digital archives at the SALEM
COMMUNITY LIBRARY (and possibly other websites) for complementary
images.
Compiled 7/2014 by L S Valentine Copyright©Valentine2014

•

I

A COOK BOOK

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of Original Recipes

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TESTED AND RECOMMENDED BY THE
HOUSEWIVES OF THE TOWN
OF BLOOMFIELD

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PUBLISHED BY

THE LADIES OF THE BLOOMFIELD
FARMERS CLUB

1924

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To Those
Progressive Housewives

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Arnold's Drug Store

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Who master their wor~

The Rexall Store

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Instead of allowing it to master them;

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This book is dedicated.

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Phone 11

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Lake Geneva, Wis.

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QUALITY MERCHANDISE

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We are pleased to offer you so many lines of merchandise of unquestioned quality standard. May we not
have the pleasure of supplying you?

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iShopcd that this useful book may serve to help not only
housekeeper but the <'Xperienced one as well; and
' one may safely affirm that the old saying: "Too many
,cooks spoil the broth," is not applicable here,

There is a close relationship between quality and
ec01;10my. Rarely does it prove profitable to accept an inferior article even at a cheap price. The satisfaction that
comes to us in the use of a thing of merit more than outweighs price consideration alone.

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BREAD, ROLLS AND MUFFINS
HOME-MADE YEAST
One handful of hops put in a bag, five potatoes cooked in two parts
of water till soft; put through sieve, then add two tablespoonfuls sugar,
two tablespoonfuls salt, one teaspoonful ginger. Add one yeast cake after
it is cool, or one cup of soft yeast, put in a warm place and let it rise about
three hours; put in jug and it is ready for use. One cup of this will make
five loaves of bread.-Mrs. F. H. Gleason, Sr.

Pendergast Oil \=<?·

BREAD
To make good bread, take four quarts of good flour, mix with it half
a tablespoon of salt, and set in a warm place. Put one cupful of flour and
one yeast cake crumbled fine in a bowl. Mix to a smooth batter with one
cupful of lukewarm water. Set in a warm place and let it rise about threequarters of an hour. Have one and one-half ~ts of sweet milk and one
and one-half of water, made moderately warnillli"Empty the bowl of sponge
into the flour, and add the milk and water until a firm, rather stiff, dough
is obtained. Knead this vigorously for five minutes, then set in a warm
place and let it rise from two and a half to three hours. Divide into three
loaves, mould, and place in a warm place, let risf, and when light put in
oven and bake an hour.-Mrs. Ed. Katenberg.

Lake Geneva, Wis.

Phone 480

Dealers in THREE Grades .of

That Better Gasoline
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Pure Pennsylvania Kerosene-High Grade
Mil\. Oils-Tractor Oil
GREASES FOR ALL PURPOSES

Service That Serves and Absolute Satisfaction

OATMEAL BREADJ-t ·;_ AJ •
Ac<•.lrv
One cup sweet cream, one cup sour milk, one te'aspoonful soda, one
tablespoonful sugar, pinch of salt, two cups oatmeal (must be fine ground),
one cup flour. Mix soda and sour milk, add cream, salt, sugar, then oatmeal, and stir in flour last. Bake the same as johnnie-cake.-Mrs. Henry
Arnold.

GRAHAM BREAD
•.

NUT GRAHAM BREAD
Two cups sour milk, one rounding teaspoonful soda (mix), one
teaspoonful salt, three-fourths cup sugar, one teaspoonful baking powder,
two cups graham flour, one cup wheat flour, three-fourths cups nut meats,
one-half cup raisins (if desired). Mix sour milk and soda. Add flour
and baking powder mixed together; add sugar, salt, then nut meats and
raisins. Bake about forty-five minutes in moderate oven. Good and economicaL-Mrs. Grover Kull.
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GRAHAM BREAD

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Four cups sour milk, one-J,alf cup sugar, one-half cup molasses, one
teaspoon soda, one-half cup wheat flour, three and one-half cups graham
flour, one-half teaspoon salt.

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GRAHAM BREAD

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One cup white flour, three cups graham flour, one small cup sugar,
one cup raisins, one-half teaspoon salt, one teaspoon baking powder. Stir
well and add two cups sour milk into which has been stirred one teaspoGn
soda. Bake in slow oven one hour.-Mrs. E. Maas.
6

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Take four cups buttermilk, one cup sweet cream, four teaspoons soda,
four teaspoons sugar, a little salt, flour to make a soft dough, taking one
part wheat and three parts gJ;,aham flour. Bake one hour.-Mrs. Ed.
Holtzheimer.
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CORNBREAD
quarts of cornmeal, add a tablespoonful of salt, one teapowder, and mix sufficient water with it to make a thin
it with a spread-cloth and set it to rise. When ready to bake
pour into a baking pan and bake slowly.-Mrs. Jacob

BROWN BREAD
make it, use !me-half cup molasses, one pint sour milk or butterteaspoonful soda, two teaspoons melted butter or lard, a little
e quart graham flour with one heaping teaspoon baking powder
it. Bake one hour. (I bake in baking powder cans, which makes
for slicing.)-l\1rs. A. German. ·' -' -:
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MUFFINS OR SALLY LUNNS
One pint flour, four teaspoons baking powder, one-half teaspoon salt
(scant), two eggs (beaten separately), one-half cup milk, one-half cup
butter, melted.
·
Mix flour, baking powder and salt. Beat the yolks, and add the milk
and melted butter; Put the two mixtures together quickly; add the whites
last. Fill muffin pans two-thirds full, and bake in very hot oven fifteen
minutes. This makes eight muffins. If for tea, add two tablespoons of
sugar to the flour; use a scant cup of milk and one-.fourth of a cup of
butter, if you prefer.-Mrs. Grover Kull.
-~~.

STATE LINE STORE
H. D. C. Bannister
Genoa Junction, Wis.

GRAHAM MUFFINS

Your Complete Shopping Center

One and one-fourth graham flour, one cup flour, one cup sour milk,
three-fourths teaspoon soda, one-third cup molasses, one teaspoon salt.
Mix and sift dry ingredients; add milk to molasses and combine mixtures. Bake in hot oven in buttered gem pa~Mrs. G. Kull.

Furnishings for every member of the family
Thltlatest in Dry Goods
and
The Best in Groceries

BROWN BREAD
One cup cornmeal, two cups graham flour, one-half teaspoon salt, two
teaspoons baking powder, two and one-half cups sweet milk, one-half cup
molasses. Beat well; steam two and one-half hours.-Mrs. Charles
Gifford.

Try Us-Ou:rmotto is "To Satisfy"

NUT BREAD WITHOUT YEAST
Cream together half a cupful of sugar, two well-beaten eggs and one
teaspoonful of salt. Then gradually mix in two cupfuls of sweet milk,
four cupfuls of flour sifted with four teaspoonfuls of baking powder and
one large cupful of chopped walnut meats. Pour into a large sized bread
pan and let the bread stand for twenty minutes. Bake forty~five minutes
in a moderate oven.-Mrs. George Gauger and Mrs. Robert Otto.

Real Econonly

NUT BREAD
One cup milk, one-half cup sugar, one egg, one-fourth teaspoon salt,
three-fourths cup chopped nuts, two and one-half cups flour,
spoons baking powder.-Mrs. Albert Bauman.

OATMEAL GEMS
One cup of Oatmeal soaked in one cup of sour milk two
hours or over night. One cup of flour, one-third cup of sugar, a
salt, one egg, one teaspoonful of soda mixed with the flour. Bake
tins. This recipe makes one dozen gems.-Mrs. Geo. Price.

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FEATHER-WEIGHT MUFFINS

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Consists in always having a little something ahead so
you can take advantage of bargains. The way
to do this is to start a bank account
with us at once. You will be surprised to see how fast the
account will grow.
Start Now

Citizen's State Bank

One cup sweet milk, one egg, one tablespoon butter, two
baking powder; add flour to make a stiff batter. Bake in tins in
-Mrs. J. Kordoske.

Genoa Junction

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Wisconsin

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CORN CAKES

A Full Line of Finished Work Constantly on Hand
All Kinds of Cemetery Work Done at Lowest Prices

One cup canned corn, three-fourths cup milk, one-half teaspoon salt,
one tablespoon baking powder, one cup flour, one-half ,tablespoon sugar,
two well
beaten
To the
corn eggs.
add sugar with milk and eggs; Mix flour, salt and baking
powder. Combine mixtures. Bake in gem tins. Delicious with roast beef.
-Mrs. D.

Vv.

W. J. SIMON

.

Marble and Granite MONUMENTS

Forbes.

PENNY BUNS
Dissolve in two cups boiling water: two tablespoons lard, one tablespoon salt, one-half cup sugar. vVhen cool add two eggs, one yeast cake
in one cup water. Stir stiff with flour and knead. Put in warm place to
rise. Cut down. If wanted for breakfast, put in muffin pans the night
before and bake fifteen minutes in hot oven. This mixture will keep a
week if cut down occasionally and kept in ice box.

GRAHAM ROLlf
One pint graham flour, one pint wheat flour, two heaping teaspoonfuls
baking powder, one teaspoonful salt, one pint milk, one tablespoonful
sugar, lard size of egg rubbed into flour dry, add milk and other ingredients. Form into rolls one and one-half inches thick and three inches
long. Give plenty of room in tins.-Mrs. Chas. Gifford.

Imported and American Granite a Specialty
LAKE GENEVA

Andrew L. Maisch

SOUTHERN CORN BREAD
Beat up three eggs, add two and one-half cups sweet milk, sift two
teaspoons baking powder and one teaspoon salt with two and one-half cups
·white corn meal and one-half cup white flour; stir together hard; have a
tablespoon of grease heating in the pan it is to be baked in; pour the
melted lard into the batter and stir well; turn into the hot pan and bake
in rather quick oven. Having the pan hot makes brown, crisp undercrust.

Arthur G. Bullock

MOORE PIARDWARE CO.
Hardware, Tools and Cutlery
Telephone No. 1

731 Main Street

Lake Geneva, Wis.

STEAMED INDIAN BREAD
One pint of sweet milk, one of sour, three of Indian meal, one of
flour, one cup molasses, one teaspoon soda, one teaspoon salt. Steam one
hour, and bake one hour; eat either warm or cold.-Mrs. F. C. Paskie.

WISCONSIN

J. H. Miller

Max Miller

Farming Equipment

-Mrs. C. Malick.

ROLLS
Two quarts sifted flour, two tablespoons butter, two tablespoons
sugar; salt. Make a sponge with warm milk, one cup yeast. \Vhen light,
mould; let raise again, roll, cut with cooky cutter, butter tops, fold over,
let raise, and bake thirty minute~.-Mrs. D. W. Forbes.

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CORN GEMS
Separate two eggs; beat the yolks and add one cupful of milk, onehalf teaspoon of salt, a level teaspoon of melted butter, and one cupful of
corn meal; beat well and add a half cupful of flour sifted with a level
teaspoon of baking powder; fold in the beaten whites of eggs and bake
in gem tins.

W.

J.

MILLER'S SON CO.
Genoa Junction, Wis.
11

10

EGG GEMS

FOR PROMPT AND EFFICIENT SERVICE
GO TO

One pint cold meat chopped, two pints bread crumbs; wet with milk;
salt and pepper; fill buttered gem tins; break eggs on each gem; season
and sprinkle with crumbs; bake eight minutes.-M rs. Chas. Gifford.

THE LAKE SHORE GARAGE

GRAHAM BREAD

We make Special Prices on Oil by the Barrel
Phone 3~0
Lake Geneva, Wis.

One-fourth cup sugar, one large cup sour milk, one cup graham flour,
one cup white flour, one teaspoon soda.-Mrs. Glenn Burgett.

GRAHAM GEMS

Telephone 33

Beat one egg well, add one pint of sweet milk, one-half teaspoon salt,
two tablespoons of sugar, one tablespoon of butter, add graham flour until
it will drop off the spoon. Heat and butter gem tins before dropping in
batter. Bake about twenty minutes.-.!\1rs. Ryan.

WILLIAM H. NOTT• .JR.
Successor to Hague & Bucknall
Purveyor of Prime Fresh and Smoked Meats
Fish ~nd Oysters in Season
501 Broad Street
Lake Geneva, Wis.

HIBBARD'S RECIPE FOR GORN BREAD
Let a flat iron fall into a basket of eggs; use all that is broken. Take
one or six cups of sour cream, according to eggs broken; one or six cups
of fine cornmeal, according to cream used; from one to six cups of (Pillsbury's Best) flour, one to six teaspoons of baking powder (Dr. Prices) ;
one to six cups of molasses or brown sugar. Mix to thin batter and bake
forty minutes in a Kalamazoo range with oven indicator. About nine
serve hot.

BAKING POWDER BISCUIT

Poultry a Specialty

F. L. Vosburgh

J. B. Vosburgh

Vosburgh Hardware Co.
~

Two cups flour, two heaping tablespoons Calumet baking powder,
one tablespoon butter or lard; salt to be decided by whether butter or lard
is used. Mix with cold water.-Mrs. E. E. Potter.

Hardware and Stoves
Plumbing, Heating, House Furnishings, Paint
Telephone 15
Genoa Junction, Wis.

DATE BREAD
Two cups sour milk, one cup dates, three cups graham flour, one-half
cup sugar, three-fourths cup nut meats, two scant teaspoons soda, one teaspoon salt.-Mrs. E. E. Potter.

STEAMED BROWN BREAD
Two-thirds cup brown sugar, two tablespoons molasses, two cups sour
milk, one teaspoon soda, one teaspoon salt, three cups graham flour. Steam
two and one-half or three hours in mould or baking powder cans. Excellent.--;Mrs. R. R. Hoffman.

"·

F . H . GLEASON

"'

Boys' and Men's Clothing
Shoes and Jewelry
Genoa Junction
Wisconsin

~

RECIPE FOR KELLOGG'S BRAN MUFFINS
One-quarter cup sugar, shortening size of an egg. Cream shortening
and sugar together. Add to this one egg, one cup sour milk (or sweet
milk), one cup Kellogg's Bran, one and one-quarter cups flour, one level
teaspoon soda (or two teaspoons baking powder if sweet milk is used) .
Pinch of salt. Mix well. This will make twelve large delicious muffins.
12

F. M. DURKEE & SON
Dealers in

Coal. Feed, Cement and Sewer Pipe
Phones: Office 82, Residence 46
l&

Lake Geneva, Wis.

CORN CAKES

A Full Line of Finished Work Constantly on Hand
All Kinds of Cemetery Work Done at Lowest Prices

One cup canned corn, three-fourths cup milk, one-half teaspoon salt,
one tablespoon baking powder, one cup flour, one-half Jablespoon sugar,
two well beaten eggs.
To the corn add sugar with milk and eggs; Mix flour, salt and baking
powder. Combine mixtures. Bake in gem tins. Delicious with roast beef.
-Mrs. D. W. Forbes.

W.

.·

SIMON

Marble and Granite MONUMENTS

PENNY BUNS

Imported and American Granite a Specialty

Dissolve in two cups boiling water: two tablespoons lard, one tablespoon salt, one-half cup sugar. vVhen cool add two eggs, one yeast cake
in one cup water. Stir stiff with flour and knead. Put in warm place to
rise. Cut down. If wanted for breakfast, put in muffin pans the night
before and bake fifteen minutes in hot oven. This mixture will keep a
week if cut down occasionally and kept in ice box.

LAKE GENEVA

WISCONSIN

Andrew L. Maisch

Arthur G. Bullock

MOORE PIARDWARE CO.

GRAHAM ROLl,f
One pint graham flour, one pint wheat flour, two heaping teaspoonfuls
baking powder, one teaspoonful salt, one pint milk, one tablespoonful
sugar, lard size of egg rubbed into flour dry, add milk and other ingredients. Form into rolls one and one-half inches thick and three inches
long. Give plenty of room in tins.-Mrs. Chas. Gifford.

Hardware, Tools and Cutlery
Telephone No. 1

731 Main Street
Lake Geneva, Wis.

STEAMED INDIAN BREAD
One pint of sweet mjlk, one of sour, three of Indian meal, one of
flour, one cup molasses, one teaspoon soda, one teaspoon salt. Steam one
hour, and bake one hour; eat either warm or cold.-Mrs. F. C. Paskie.

J. H. Miller

Max Miller

Farming Equipment

SOUTHERN CORN BREAD
Beat up three eggs, add two and one-half cups sweet milk, sift two
teaspoons baking powder and one teaspoon salt with two and one-half cups
white corn meal and one-half cup white flour; stir together hard; have a
tablespoon of grease heating in the pan it is to be baked in; pour the
melted lard into the batter and stir well; turn into the hot pan and bake
in rather quick oven. Having the pan hot makes brown, crisp undercrust.

J~

~

-Mrs. C. Malick.

ROLLS
Two quarts sifted flour, two tablespoons butter, two tablespoons
sugar; salt. Make a sponge with warm milk, one cup yeast. When light,
mould; let raise again, roll, cut with cooky cutter, butter tops, fold over,
let raise, and bake thirty minute~.-Mrs. D. W. Forbes.

CORN GEMS

W.

Separate two eggs; beat the yolks and add one cupful of milk, onehalf teaspoon of salt, a level teaspoon of melted butter, and one cupful of
corn meal; beat well and add a half cupful of flour sifted with a level
teaspoon of baking powder; fold in the beaten whites of eggs and bake

J.

MILLER'S SON CO.
Genoa Junction, Wis.

in gem tins.

11
10
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(GG GEMS

FOR PROMPT AND EFFICIENT SERVICE
GO TO

One pint cold meat chopped, two pints bread crumbs; wet with milk;
salt and pepper; fill buttered gem tins; break eggs on each gem; season
and sprinkle with crumbs; hake eight minutes.-M rs. Chas. Gifford.

THE LAKE SHORE GARAGE

GRAHAM BREAD

We make Special Prices on Oil by the Barrel
Phone 3~0
Lake Geneva, Wis.

One-fourth cup sugar, one large cup sour milk, one cup graham flour,
one cup white flour, one teaspoon soda.-M rs. Glenn Burgett.

GRAHAM GEMS
Poultry a Specialty

Telephone 33

Beat one egg well, add one pint of sweet milk, one-half teaspoon salt,
two tablespoons of sugar, one tablespoon of butter, add graham flour until
it will drop off the spoon. Heat and butter gem tins before dropping in
batter. Bake about twenty minutes.-1\!Irs. Ryan.

WILLIAM H. NOTT, JR.
Successor to Hague & Bucknall
Purveyor of Prime Fresh and Smoked Meats
Fish ~nd Oysters in Season
Lake Geneva, Wis.
501 Broad Street ,

HIBBARD'S RECIPE FOR CORN BREAD
{p.

Let a flat iron fall into a basket of eggs; use all that is broken. Take
one or six cups of sour cream, according to eggs broken; one or six cups
of fine cornmeal, according to cream used; from one to six cups of (Pillsbury's Best) flour, one to six teaspoons of baking povv·der (Dr. Prices);
one to six cups of molasses or brown sugar. Mix to thin batter and bake
forty minutes in a Kalamazoo range with oven indicator. About nine
serve hot.

J. B. Vosburgh

F. L. Vosburgh

Vosburgh Hardware Co.
Hardware and Stoves
Plumbing, Heating, House Furnishings, Paint
Genoa Junction, Wis.
Telephone 15

BAKING POWDER BISCUIT
Two cups flour, two heaping tablespoons Calumet baking powder,
one tablespoon butter or lard; salt to be decided by whether butter or lard
is used. Mix with cold water.-Mrs. E. E. Potter.

DATE BREAD
Two cups sour milk, one cup dates, three cups graham flour, one-half
cup sugar, three-fourths cup nut meats, two scant teaspoons soda, one teaspoon salt.-Mrs. E. E. Potter.

STEAMED BROWN BREAD
Two-thirds cup brown sugar, two tablespoons molasses, two cups sour
milk, one teaspoon soda, one teaspoon salt, three cups graham flour. Ste;:tm
two and one-half or three hours in mould or baking powder cans. Excellent.---;Mrs. R. R. Hoffman.

RECIPE FOR KELLOGG'S BRAN MUFFINS
One-quarter cup sugar, shortening size of an egg. Cream shortening
and sugar together. Add to this one egg, one cup sour milk (or sweet
milk), one cup Kellogg's Bran, one and one-quarter cups flour, one level
teaspoon soda (or two teaspoons baking powder if sweet milk is used) .
Pinch of salt. Mix well. This will make twelve large delicious muffins.
12

F. H. GLEASON
,>

Boys' and Men's Clothing
Shoes and Jewelry
Wisconsin
Genoa Junction

F. M.

DURKEE & SON
Dealers in

Coal. Feed, Cement and Sewer Pipe
Phones: Office 82, Residence 46
l&

Lake Geneva, Wis.

W ATERME.LON CAKE
One cup sugar, one-half cup butter, two eggs, one cup water, two
teaspoons baking powder and one-half teaspoon salt in two cups flour; add
flavoring; take part of the batter into a different dish and color with
Dr. Price's red fruit coloring and add to this a half cup of currants. Put
by spoonfuls alternately in pan, white dough, then pink. When done,
green frosting may be spread on top.-Mrs. C. Malick.

ONE REASON--This store is able to dr&w customers 20 to 25
miles to do their shopping here is the fact that
we always carry the most complete stock of

Dry Goods and Ladies Apparel

BROWN LOAF CAKE
Cream two cups of brown sugar with one-half cup of butter, add two
eggs, one-half cup sour cream, in \iFhich has been dissolved one teaspoon
soda, one-half cup water, one-fourth cake chocolate dissolved in a little
hot water, one teaspoon vanilla and two cups flour.-Mrs. Theo. Rusmann.

in this section of the state
Quality and Low Price go hand-in-hand here

CHECKERBOARD CAKE
White part.-Two cups sifted pastry flour, one rounding teaspoon
baking pwoder, one and one-fourth cups granulated sugar, one-half cup
butter, one-half cup water, one teaspoon vanilla, whites of four eggs.
The dark part.-Two cups flour, one teaspoon baking powder, one
cup brown sugar, one-half cup butter, one-half cup of water, one-half
teaspoon each of cloves, cinnamon and nutmeg, four egg yolks well beaten,
lastly one ounce of melted chocolate put in. Sift flour once, add baking
powder and sift three times, cream butter and sugar, adJ yolks and beat
hard, then water and flour next, put in square layer pans in strips, light
and dark alternately and place together, dark to light.
Icing part.-One and one-half cups of confectioners' sugar with just
enough cream to spread, flavor with vanilla._.:M rs. Henry Braver.

Larsen's Tire & Supply Co.

WHI.TE CAKE
Put into mixing bowl one cup white sugar and one and one-half cups
sifted flour into which has been sifted one rounded teaspoon baking
powder; then into a cup ,ut the whites of two eggs, fill the cup half full
of butter and then fill it full of sweet milk---the three ingredients IT''lking
the cup full-add a little flavoring; put all into bowl and beat for five
minutes.-Mrs. Gco. Hermance.

Phone 13-W

505 Broad St.

Lake Geneva, Wis.
TIRES

'·

BATTERIES

WELDING

WHITE CAKE
One-half cup shortening, one and one-half cups sugar beaten to a
cream, one cup milk, two and one-half cups flour, whites of four eggs
added after flour, one teaspoon soda, two teaspoons cream tartar, one
tablespoon vanilla.-Mrs. Geo. Gifford.

Luther Chevrolet Sales

GOLD CAKE
One-half cup of butter, one cup of sugar, one-half cup of sweet milk,
yolks of four eggs, ti''O teaspoi"nfuls of baking powder, one teaspoonful of
Jemon extract, two and one-h.Jf c }S of flour.- Mrs. C. B. Gleason.

/
1.

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Repairing
Gop·"'

FEATl !.R <".:AKE

Phone 541

cup

One cup
milk, one
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hxide Batteries
Genoa Junction, Wis.

LOAF CHOCOLATE CAKE
One and one-half cups sugar, one-half cup butter, one-half cup sour
milk, one teaspoon soda dissolved in milk, two eggs, four tablespoons
grated chocolate-pour over chocolate one-half cup boiling water, two
cups flour, one teaspoon vanilla; bake in a square tin and ice with white
frosting.-Mrs. Geo. Gifford.
•

LILY CAKE
One-third cup butter, one cup wgar, one-half cup milk, one and threefou·rths cups flour, two and one-half level teaspoons baking powder, three
egg whites, one-third teaspoon extract lemon, two-thirds teaspoon vanilla;
cream the butter, add gradually the sugar and the vanilla, beat the egg
whites to a stiff froth and add, sift the flour and baking powder together
thoroughly and add to the first mixture alternately with the milk, bake in
a moderate oven forty-five minutes, cover with chocol-ate frosting. Good.
-Mary Braver.

BLUE RIBBON SPICE CAKE
One cup sugar, one-half cup butter, two eggs (leave one white for
frosting), one cup sour milk, two cups flour, two teaspoons cinnamon,
one teaspoon allspice, one-half teaspoon cloves, one teaspoon vanilla, one
teaspoon soda, one-half cup nut meats or raisins. Cream butter and sugar;
add eggs well beaten; sift spices, pinch of salt and flour; mix soda with
milk; beat well, adding nuts last.

MINNIE HA HA CAKE
One cup brown. sugar, one cup molasses, one teaspoon cinnamon, onehalf teaspoon each of cloves and allspice, one cup boiling hot water, one
heaping teaspoon soda, two cups flour, beaten yolks of two eggs; bake in
layers and fill with any kind of fruit filling.

TIPTOP GINGER BREAD
One-half cup butter, one-half cup sugar, one-half cup molasses, onehalf cup sour milk or cold water, one and one-half cups flour, two eggs
(not beaten), one tablespoonful ginger, one teaspoonful soda. The secret
of having it light and tender is in beating the soda and molasses together
thoroughly and in not beating the eggs. Add molasses and soda before the
flour.-Mrs. A. German.
·

GINGER BREAD
Two eggs, two-thirds cup
one cup boiling hot water,
spoons cinnamon, one teaspoon

one cup molasses, one cup sugar,
two teaspoons soda, two teaJohn Madison.

SOUR
One cup molasses, one cup
and three-fourths teaspoons so'
melted butter. Mix soda \vith
molasses; sift dry ingredients
beat well; bake twenty-five

and one-half cups' flour, one
ginger, one-fotirth cup
stir till very foamy; add
mixtures; add'~butter;
D. C. ,Bannister,

GINGERBREAD
One cup molasses, one-half cup sugar, one-half cup shortening, one
cup hot water, two eggs (yolks), two and one-half cups flour, two teaspoons soda, two teaspoons ginger.-C. A. Price.

JOHNNY-CAKE
One-half cup of sugar, two eggs, one cup of sour milk, one-half teaspoon of soda, two cups cornmeal, one cup white flour, a little salt.-Mrs.
Nutt.

JOHNNY-CAKE
Two cups white flour, one cup cornmeal, one-half cup sugar, onehalf cup butter, two teaspoons baking powder, one teaspoon salt, two eggs,
one cup milk.-Mrs. E. Maas.

JOHNNY CAKE
One egg, three tablespoons sugar, three tablespoons butter, a little
salt. Heat well three-fourths cup sweet milk, one-half cup cornmeal, one
cup flour, two teaspoons baking powder.-lVIrs. E. 0. Kull.

BRIDES CAKE
Cream of small cup of butter, after washing out the salt and pressing
as dry as possible; cream in slowly three cups of sugar; beat the whites of
twelve eggs very light; sift together four small cups of flour, one-half cup
cornstarch, two teaspoons baking powder; add this alternately with one
cup of milk and one-fourth cup of water, to the butter and sugar, with
one teaspoon of lemon extract; beat well, then add the egg whites, and
w-hen well mixed pour into a pressed six-quart milk pan that has previously
been lined with two thicknesses of light brown paper, carefully buttered;
bake in a rather slow oven, being very careful not to move the cake or
jar it in any manner until cooked; test gently with a small tooth pick,
which will come out perfectly clean if the cake is baked enough; turn out
very carefully; when nearly cold dust lightly with flour then cover with
icing made of confectioners' sugar moistened with rich milk and a little
lemon extract; set away to harden. In a few hours apply a second coat of
and put on the roses. To make the roses mix the icing very stiff,
take small pieces of this and mould with the fingers in the shape
and stand edgewise in groups to form roses. Buds are made
way, only smaller. When the roses are hardened apply
· 1g all around and between them, smoothing it with a
in a bowl of cold water. Set the cake on a large plate
· It is well to test a small cake of the batter before
in the oven, as all flours aren't alike.-Mrs.

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DEVIL'S FOOD CAKE
"VI elt one square of chocolate, i!dd one-half cup of sugar one-half cup
sweet milk. _rolk of one egg; cook until mixture thickens; set aside to coo];

on~:-fomth

cream
cup of butter and one-half cup of sugar, one egg well
beaten, one-fourth cup sour milk. one-half teaspoon soda sifted in one and
one-third cups Hour. Combine mixture and add vanilla; bake in layers
i!nd put between and on top boiled frosting; add to filling one-fourth cup
chopped raic:ins if desired.--! ncz L. Bjerning.

PORK CAKE

AR

J. E.

Three-{ourths pound ro:k chopped very fine, one pint boiling water,
one cup sugar. one cup rr olnsses. two teaspoons cinnamon, one of cloves,
one nutmeg, t·,ro teaspoom; soda, one and one-half pounds raisins. currants
and
oners.
hicko
_1· nuts, Hour enough to make quite stiff. Bake
one ho ur.-1\J
Katzenberger,

Keith Hats

Jantzen Sweaters

Excelsior Gloves

Ever Warm Jackets

SPONGE CAK£l.u'-

Allan A Underwear
Lee Overalls
Society Brand Clothes

f'·\1-J· ,A.)\ .:

Une scant cup of sugar, two eggs (whites and yoik's beaten separately). one-half cup boiling water, one-half teaspoon salt, one cup sifted
flour, two teaspoons baking powder. Beat yolks with sugar until creamy,
add R.whites,
Hour, baking poH·der and water. Flavor to suit ta:-;tc.-Mrs.
D.
Kimball.

ARR

J. E.

SPONGE CAKE

Lake Geneva, Wis.

eggs, {)flt: Ulp sugar. one cup flour, one teaspoon baking powder,
one teaspoon lemon extract, one-half cup boiling water. 1\1ix according
to the 11a1 it is written.-1HJs. Albert Baumann.

RAISIN CAKE
One and one-half cups sugar, two-thirds cup butter, two eggs, one
cup :iour milk. two and one-half cups flour, one teaspoon soda, one teaspoon
powder. one cup raisins. one cup currants (chopped), one
teaspcon cinnan·on. little clones and nutmeg, one teaspoon lemon extract,
pinch of s:Jlt __ :'\_f rs. 1\ M.yerhofer.

NUT CAKE
One level cup sugar, one cup milk, one-half cup butter, one-fourth
cup cocoa, three eggs, two level teaspoons baking powder, one cup nut
meats, one-half teaspoon salt. Cream sugar and butter, add eggs, whole
one at a time, and beat each one into the batter till smooth and light. Add
the flour sifted with salt and baking powder alternately with the milk.
Beat in the cocoa and nuts chopped coarse and slightly floured.-Bertha
Katzen berg.

JELLY ROLL CAKE
sugar, uu~ and one-half teaspoons baking powder, one cup
six tablespoons of hot water. Sift and mix the dry
in eggs ( weJ] beaten), add hot water, beat the batter well,
-~·-greased pan so b<1tter will be one-fourth inch thick. Whip
jell with fork and spread on cake while hot. Trim edge and roll immediatelr.-Mrs. A G. Hibbard.

HICKORY NUT CAKE

HICKORY NUT CAKE
Beaten whites of four eggs, one-half cup butter,
two
sugar. one cup chopped hickory nuts, three
spcons
powder. 1\1 ix flour and baking
butte;·, add milk, then flo:n and baking powder
and nuts.
fJ osting of powdered sugar and
Mrs. Fred Dubenstine.

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Two cups of sugar, one cup each of butter and cold water, two eggs,
two cups of nuts, two teaspoonfuls of baking powder, three cups of flour.
-Mrs. Chas. Gleason. r:;
v' 0 i >, :r- c.-/~},·\.· '
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FRUIT CAKE

<I

One and one-half cups sugar, one-half cup butter and enough lard to
'make large cup, four eggs, one cup milk, one-half glass of brandy if you
desire, three cups of flour, two teaspoons baking powder, raisins, currants
and citron, little lemon extract.-Mrs. Dwight Gleason.

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SUNSHINE CAKE RECIPE

FRUIT CAKE

;c;~f(

\Nhites of seven eggs, yolks o{ fiye, one and ontci:?d!:rth cups granulated sugar, one cup flour pastry, scant one-thi; d teaspoon cream of tartar,
a pinch of salt added to the whites of (·ggs before whipping, and flavor to
taste. Sift four times, measure and set aside flour and sugar. Separate
the eggs, putting the whites in the mixing bowl and the yolks in a small
bowl; beat rolks to a very stiff froth, whip whites to a foam, add cream of
tartar and whip until very stiff; add sugar to the whites and beat in same
with yolks; flavor and heat, then flour and fold lightly. Put 111 moderate
oven and bake from twenty to forty minutes.-Anna Helgert.
FIVE-Lake View

'1\nJ
tme cupful of sugar, one-half cup butter, one cup of sour
rr:ilk, onE'
one-half teasrcons soda, one even teaspoon each of cloves,
nutmeg, cinnarron and al!O'j:ice, one cup of raisins (se-eded), two cups of
flour.-Ella Ambo n.

LIGHT FRUIT CAKE
One-ktlf cup ktte;-, one
sugar, one cup milk, four egg whites,
two c lfS !1 ou·, one and
rocmded teaspoons baking powder, onehalf c;rp ch1;:red , a:s;ns, t··:rl o:mces citron cut fine, one-third cup walnut
meats cut f1ne. 1\!Iix as o;cow cake, adding fruits and nuts after butter and
suga·-. lise an)' 1-illing.-lVI:s. \Vm. Dubenstine.

i

PLAIN NUT CAKE

FRUIT CAKE

One cup sugar, one-half cup butter, ·, wo eggs, one-half cup of sweet
milk, two cups Hour, t11·o teaspoons baking powder, one cup chopped nuts.
-JVl rs. Glenn Burgett.

One cup of shortening, one cup of molasses, one and one-half cups
of h C\Vll s0ga , fo _cr
t.-;o teaspoonfuls of cinnamon, one teaspoonful
of c1ovcs, cnrc
of mace, one teaspoonful of nutmeg, one cup
of soL·r mil'<, th ee tcasroonfuls of cornmeal, one pound of raisins, one
cup of nuts, one-half cup of sliced citron, one teaspoon of sliced orange
and lerr:on
t1nJ teasro~.ns of soda, flour to stiffen. Bake about two
hou-s.-~,·1

ONE-EGG CAKE

s. T.

.

FRUIT CAKE

~~

One-third cup butter and one cup of sugar creamed together, one
egg lightly beaten, two cups flour, one teaspoon cream of tartar and onehalf teaspoon soda or two teaspoons baking powder, one cup of sweet
rr.ilk. Flavor to suit taste . .Bake in layers or loaf.-Inrz L. Bjerning.

~.

:

One cc·p butter, one cup sugar, fi1·e eggs, four cups flour, one cup
Sultana • aisins,
rmd of one lemon, one-half cup milk, two teaspoons
rmYde;-, th·ee ounces mixed peel; cream the buL , add the sugar,
beat in one egg at a tirr:e cntil you have three, then ado some sifted flour
until yoCI have five; stir in the raisins, peel, currants and
and anothclee on ;ind;
\Hll. add the baking powder; bake in large pan or two
srr:all ones. Half the
makes a good-sized cake.-l\1rs. J. E.

One cup sugar, one-half cup bdtter, two eggs, one-half cup sour milk,
one-half teaspoc',-.. s<Jda, one cup nut meats, one and one-l1alf cups flour, or
one and one-fourth cups flour if no nut meats, four teaspoons cocoa.l\1rs. Herman Yanny.

APPLE SAUCE CAKE

K:·a'_J~,e.

"

CHOCOLATE CAKE
One cup s ·gar, one egg, one cup milk, one teaspoon soda dissolved
in the milk, two tablespoons melted chocolate, one tablespoon melted
butter, two cups llour, one teaspoon baking powder, one teaspoon vanilla,
a little salt. Bake in layers.-1\iirs. Herman Zarnstorff.

MARBLE CAKE

M~

.

One and one-half cups unsweetened apple
two cups brown
sugar, one-half cup butter, one cup raisins, two teaspoons soda dissolved
in the applt> sauce, one teaspoon cinnamon, one teaspoon cloves and a little
nutmeg, three cups flour.-Mrs. Glenn Burgett.

ft.PPLE SAUCE CAKE
""(

This cake is rr:ade in sq:arate batters, a dark and a''iight one. For the
da--k one, one-half cup huttr:r, one cup brown sugar, two and one-half
cups {1 ou;·, one teaspoon baking powder, yolks of four eggs, one- 1 alf cup
milk, one teas}:oon of cinnar: on, cloyes and all-spice. For the light'batter,
one-half cup of butter, one cup of sugar, two and one-half cups flour, one
tea,.po~;n baking rowder: add the whites of four eggs, one-half cup of milk
.and one teaspoon lerron ext; act. Have a paper-lined tin; with a spoon
drop the batter alternately in and bake in moderate oven.-Mrs. Joseph

DEVIL CAKE

alf cup shortening, one cup unsweetened apple
one-half teasroon cloves, one-half teaspoon
one and three-fourth cups flour.

"
cup shortening, two eggs, one-haLf cup molasses,
f teaspoon cloves, one-half cup coffee, disn coffee, one cup raisins, add two cups flour and
.-Mrs. M. E. Lambert.
,.Ill
21

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DATE CAKE
One cup sugar, one-half cup butter, one cup buttermilk in which has
been dissolved one teaspoon soda, one egg, one-half pound of dates, onehalf teaspoon of salt, one heaping teaspoon cinnamon, one-half teaspoon
cloves, one-fourth teaspoon mace, one and one-half cups flour.-Mrs.
Andrew Y anny.

McCarthy Furniture
& Undertaking Co.

COFFEE CAKE
Two cups sugar and three-fourths cup butter creamed, one cup good
coffee, one cup raisins and spices mixed into four cups flour, two teaspoons
soda in one-half cup molasses, four well-beaten eggs added last.-Mrs.
R. J. Fuller.

COFFEE CAKE
Soak one cake dry yeast in luke warm water. Mix one pint warm milk,
two beaten eggs, one-fourth pound butter; add yeast. Gradually add flour,
mixing well. Add one cup sugar, two teaspoons salt and rest of flour,
enough to make a soft dough. Keep warm and allow to raise about nine
or ten hours, until cracks form on top of dough. Knead down and when
raised again, roll out. Put in coffee cake tins, raise to double. Butter top,
cover with sugar and cinnamon and bake in moderate oven. This p1akes
three cakes.-Mrs. ()scar W. Hafs. :C..
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THE PLACE THAT SAVES
YOU MONEY

Phone 76-R

Burlington, Wis.

..

- - - - - -..,,CHOCOLATE POTAT'1 CAKE
.. __
~-~~,,-_....,..,__, __ ;,-

One cup cold mashed potatoes, two cup~ .ugar, one-half cup butter,
three well beaten eggs,· one cup sweet milk, two tablespoons grated chocolate, two teaspoons of a mixture of nutmeg, allspice, cloves and cinnamon
(mixed together), two teaspoons baking po·wder, two cups flour; beat well,
stir in one-half cup chopped nuts, one cup raisins; bake in a moderate
oven, as this cake requires long, slow baking.-Mrs. R. H. Bjerning.

SPICE CAJ(E
One cup sugar, one-ha]f cup shortening, one cup sour milk. one teaspoon soda, two cups flour, one teaspoon baking powder, one cup raisins,
two cinnamons, one cloves.-l\1 rs. Bert Tromb!ce.

CAKE WITHOUT EGGS

BANANA LAYER CAKE

Cream together one-third cup of butter and one cup sugar, add one
cup of milk, two heaping cups of flour and two teaspoons of baking powder,
flavor with one-half teaspoon of vanilla and bake. lee with :my frosting
desired. In cold weather, warm milk a' little or it is apt to make
and butter hard.-Mrs. Robert Otto.

One cup of sugar, one-fourth cup of butter. one cup sn~eet milk) t\vo
·
one white for frosting; one teaspoon vanilla, two teaspoons
r sifted with two cups of flour. Filling for the cake: One
white of one egg; whip together till stiff and add sugar
add three bananas mashed fine and spread between layns
cake.-Mrs. C. Malick.

POTATO CAKE
Four eggs beaten light with one and one-half
fourths cup of butter, one and one-half cups of
one cup chopped walnut meats, one-half cup
spoon each of cinnamon and vanilla, three te
one large, hot; mashed potato.-Mrs. ]. Lager.
One cup molasses,
cup lard, one cup sour milk, three teaspoons
spices, five cups flour.-Mrs. Dwight Gleason.
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BUTTERLESS, MILKLESS CAKE
sugar, one cup \Vater, one-half package r;usms, one' salt, one-fourth teaspoon nutmeg, one teaspoon cinnamon,
cloves. Boil three minutes. \Vhen cool add: one level teafted in two cups flour, one-half teaspoon baking powder, onemeats. Bake forty-five minutes in moderate oven. Use _choco. vV. C. Arnold.
23

SPONGE CAKE WITH ICE CREAM FILLING
Four eggs beaten five minutes, two cups of sugar, two cups of flour,
one cup of boiling water, two tablespoons of baking powder, one tablespoon each of lemon and vanilla. Frosting: one and one-half cupfuls of
powdered sugar, one-half cup of butter, one-half cup whipped cream, one
teaspoon each of lemon and vanilla. Beat to a frost.-Mrs. H. C
Hinzheter.

To do an Artistic Job of Baking
a woman must approach the task with an
undisturbed mind, good fuel, and the finest
kind of flour There are no better fburs than

MOLASSES CAKE
One tablespoonh;l of butter or other shortening, one cup molasses,
one-half cup sugar, one cup water, one teaspoon soda dissolved in a tablespoonful of hot water, on teaspoon each of ginger and cinnamon, two
cups of flour. Mix all well together and bake in a loaf or card tin.-Mrs.
N. C. Hinzheter.

Madelia's Best and \1\'mgold
Try them and satisfy yourself

BLACKBERRY CAKE
Three eggs; one cup light brown sugar, three-fourths cup butter,
one and one-half cups sifted flour, one-half cup sour milk, one teaspoon
soda, one teaspoon cinnamon, one-half teaspoon cloves, one cup blackberry
jam added last.-Mrs. A. G. Hibbard.
NORTH WESTERN CAKE
One cup molasses, one-half cup sugar, one-half cup butter, one teaspoon each of cinnamon, cloves and allspice, two and one-half cups flour,
two teaspoons soda dissolved in one cup bc.iling water, yolks of two eggs
added after the flour. lcing for above: two cups sugar, eight tablespoons
boiling water, and boil until it threads from the spoon; beat whites to a
stiff froth and beat while adding the hot syrup; add one cup chopped
raisins.-Mrs. Geo.

Gifford~ATE

TARTER

J~{~~

Three eggs, one cup white sugar, one cup dates, one cup walnuts,
one cup flour, two teaspoonfuls baking powaer, one cup cream. Beat three
eggs light, add vne cup white sugar, one cup dates, one cup walnuts, cut
the dates and walnuts (do not chop them), add one cup flour sifted with
two teaspoons baking powder; bake in a fiat .:in and put a '"":~~o.
filling on it.-Mrs. \Vm. Trapp, Jr.
ICE CREAM CAKE
Whites of four eggs beaten to a stiff froth, one cup of
of sweet milk, one-half cup of butter, three cups of flour,
of baking powder, one teaspoonful of vanilla. Ice Cream
tablespoonful of butter, two tablespoonfuls of milk, one
vanilla, one pound of powdered sugar; beat together till
to spread; add more milk if needed.-Mrs. Chas. Gleason.
CITRON CAKE
\ / Four eggs, whites and yolks beaten separately; two cups
tourths cup butter, one cup milk, three cups flour, one-half
rolled in fiour.-Mrs. Dwight Gleason.
24

Taggart Lumber Co .
Flour and Feed Tel. 10

Lumber and Fuel Tel. 39

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MARSHMALLOW CAKE
One cup white sugar, one-half cup butter, yolks of two eggs, threefourths cup sweet milk, one and one-fc)urth cup flour, two and one-half
teaspoonfuls baking powder, whites of two eggs,· one-half cup sugar, cocoanut, marshmallows.
One cup white sugar creamed with one-half cup butter; add yolks
two eggs, three-fourths cup sweet milk, one and one-fourth cups flour
with two and one-half teasooonful bakine: powder. Bake in round
tin. For filling: beat whites ~f two eggs stiff; add one-half cup white
r; spread on cake; sprinkle with cocoanut and lay coated marshmallows
and brown in oven.-Mrs. \iVm. Trapp, Jr.
MARBLE CHOCOLATE CAKE
One cup of sugar and one-half cup of butter beaten to a cream, onecup of sweet milk, one and one-hal£ cups of flour sifted with one
of baking powder, one-half teaspoon of salt, and whites of four
d last. Flavor with vanilla. Put one cup of above mixture into
ish, add five tablespoons grated chocolate. Put by spoonfuls,
y, in pan-white dough then brown. Any frosting may be used.
D. R. Kimball.
25

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WHITE COCOANUT CAKE
One and one-half cups sugar, t1vo tablespoons melted butter, one cup
of sweet milk, whites of four eggs, handful of cocoanut, two teaspoons
baking powder.-Mrs. John Umant.

ALLAN E. PEACOCK
Lake Geneva, Wis.

ANGEL FOOD CAKE
Whites of nine eggs, one and one-fourth cups granulated sugar, one
cup flour; one-half teaspoon cream tartar, pinch of salt added to eggs
before beating, one-half teaspoon vanilla. Sift flour five times, sugar two
times. Beat eggs about half, add cream tartar and beat until very stiff.
Stir in sugar and vanilla thoroughly, then flour very lightly. Bake about
thirty to forty minutes.-Laura Steffen.

Dry Goods, Ready-to-Wear, Shoes, Rugs,
Linoleums, Shades and Wall Paper

DARK SPICE CAKE

Operated Honestly and Squarely for

Two eggs, two cups of brown sugar, one cup of butter or lard, one
cup of sour milk, one teaspoonful soda, one teaspoonful each of cinnamon
and cloves, one-half teaspoonful of nutmeg, one teaspoonful of salt, three
large cups
flour, one cup of :r;ais.ins; bake in a large tin.-Mrs. Chas.
Gleason.
, .: ,., .
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twenty-four years

764 Main Street

Telephone 375

AUNT MARY'S CAKE
Two cups brown sugar, one cup butter, three eggs, one and one-half
cups sour milk, one teaspoonful soda, one teaspoonful mace, one teaspoonful
cloves, one teaspoonful cinnamon, three cups flour with one teaspoonful
'baking powder; raisins and nuts.-Gertrude Reith.

"SOUR CREAM CAKE"

SNOW CAKE

Two eggs, two cups sour cream, one teaspoon soda, two and one-half
cups sugar, one and one-half teaspoons lemon extract, pinch of salt, flour
for medium cake for batter.-C. A. Price.

One cup sugar, heaping tablespoonful of lard or butter, pinch of salt,
one cup sweet milk, two cups flour, two teaspoons of baking powder, flavor
to tasts. Add one cup snow just before putting cake into bakirtg.-l\1rs.
\Vm. Vogt, Jr.

DATE CAKE

QUICK CAKE
Break two eggs in cup, fill cup 1vith sweet cream, add to
sugar, beat; add one and <;me-half cup flour in which one and
teaspoonful baking powder is sifted; delicious with whipped
Mrs. W. C. Arnold.

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ORANGE CAKE
Sift one and one-half cups pastry flour and one cup white sugar,
teaspoons baking powder, salt; break one egg into a cup, fill cup
milk, stir into the flour and sugar; melt piece of butter size of an
add to batter, and also add the grated rind of one-half orange
well; bake in layer. For icing take the juice of one orange
of the grated rind; add sufficient icing sugar to make a frosting
German.

-<

One package dates cut in pieces, one teaspoon soda, one cup boiling
water, poured over dates; let stand until rest of cake is ready.
One cup sugar, two tablespoons butter scant, two eggs beaten
separately, yokes beaten in sugar and butter. One and one-half cups flour,
one teaspoonful baking powder; one teaspoonful vanilla, pinch of salt.
Dates and water, one cup of nut meats rolled in flour, beaten whites
eggs. Bake one hour. Recipe from Ohio.-Mrs; E. F. Hibbard.

IMPERIAL CAKE
Whip six egg whites very still and yolks separately. One and onehalf cups sugar with one-half cup water; boil until it threads; pour over
egg whites, then mix yolks with mixture. Add one cup pastry flour with
three-fourths of teaspoon of cream of tartar; little salt and flavoring.
Bake about forty-five minutes.-Mrs. James Deignan.
27

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COTTAGE CHEESE COFFEE CAKE
Two Cakes
A good pound cottage cheese, twelve ounces sugar, four ounces butter,
one cup milk (varies according to cheese), six eggs, heat separately; two
ounces cornstarch and flour together; vanilla.
Cream the butter, sugar and egg yoke until foamy. Gradually add
cheese so as to mix well; then the corn starch and flour; then the milk
and last the stiffly beaten whites of eggs. Pour in coffee cake dough which
has been. punched down again; sprinkle cake with cinnamon and bake in
a hot oven until the cheese has raised well and round.-l\1rs. Oscar IV.
Hafs.

C~~ B. Habecker
Furniture & Undertaking

COCOANUT LAYER CAKE
One and one-half cups sugar, two-thirds cup butter (cream well),
twJ-thi ds cup egg whites (unbeaten), one cup cold water, one teaspoon
flavoring, two and one-half cups flour. two teaspoons baking powder.
Mix the flour and baking powder by sifting four times; add the flour
mixture to the creamed butter and sugar gradually; alternating Hour and
water. Lastly add the eggs well beaten. Bake in a moderate oven.Mrs. Wm. Krueger.

THREE EGG ANGEL FOOD
One cup sugar, one and one-third cups flour, two-thirds cup scalded
milk, one-half teaspoon cream tartar, three teaspoons baking powder, onethird teaspoon salt, whites of three eggs; mix and sift dry ingredients
'four times; pour on gradually the milk; mix well; add whites of eggs
(well beaten) last; hake forty-five minutes in an angel food tin.-J\!Irs.
Doric Forbes.

BROWN CAKE
One pound brown sugar, one-half cup butter, four eggs, one pound
raisins, one pound currants, one cup walnuts, one-half cup molasses, one
cup milk, one spoon cloves, cinnamon, nutmeg; add sufficient flour for
thick batter.-Mrs. Adolph Katzenberg.

BROWN CAKE
One and one-half cups white sugar, one-half cup brown sugar, two
eggs, one-half pound raisins, one-half pound dates, two cups nut-meats
(chopped), two cups sour cream, one tablespoon shortning, two tahle"'spoons molasses, two cups coffee, two teaspoons :;oda, teaspoon each of
cinnS:mon, cloves; three cups flour, one teaspoon salt. Very good when
more fruit is added.-Mn;. Adolph Katzenberg.

ECONOMY CAKE
Two cups ralS!ns, two cups sugar, one cup lard, one cup water, one
and one-half teaspoons each of cinnamon, cloves and ginger. Heat to near
boiling point; remove from fire and cool; then add two teaspoons soda
and three half cups flour.-Mrs, Maggie Scarcliff.
28

Picture Framing

Telephone 94

Lake Geneva, Wis.

BURNT SUGAR CAKE
Burn one cup of s;1gar a dark amber color; add one cup boiling water
and boil until like syrup; cool.
One and one-half cups granulated sugar, one-third cup butter creamed,
two eggs, one cup cold water added slowly, four tablespoons burnt sugar,
two and three-fourth cups flour, two teaspoons baking powder, one teasyJon vanilla. This makes three big layers.
Filling: One and cne-half cups granulated sugar, one-third cup
\\·ate; boil until it threads; add beaten whites of two eggs, three tablespoons burnt sugar, one-half teaspoon vanilla.-J\!Irs. JVfaggie Scarcliff.

MILK SPONGE CAKE
Th ee eggs, one cup sugar, six tablespoons hot milk, one teaspoon
ler:on and vanilla, one cup flour, one and one-half teaspoons baking
rowder, pinch salt. Beat the yolk of egg, add one-half sugar, slowly beat
aga n, add hc:t rnilk and remaining sugar and white of eggs beaten stiff.;
add f1o :r baking rowder and salt sifted twice. Bake in an ungreased
tube tin, in moderate oven thirty rninutes.-J\11rs. F. Katzenberg.
29

SNOWDRIFT CAKE
One-half cup snow drift, one cup warm water, whites of five eggs,
one and one-half cups sugar, two and one-half cups flour, four teaspoons
baking powder, one teaspoon flavor; add eggs, last; makes three layers.Ruth Kimball.

Careful Workmanship
Will Determine the Beauty of Your Horne

CAKE ICINGS

When You Build This Spring·

CARAMEL FILLING

"Build Strong to Last Longer"

One cup brown sugar, five tablespoons cream; boil five minutes, stir
until thick enough to spread on cake after removing from fire.-Mrs. S. F.
Schultz.

We have the craftsmen, the materials, and the time,
providing you come in now and plan as carefully as we
build.

CHOCOLATE ICING
One and one-half cups confectioners' sugar, one-half cup chocolate
(melted), milk or 'cvater, vanilla. :Melt chocolate, add sugar and enough
milk or cold water to make thick paste. Beat .~-ith a fork until smooth
and creamy; add vanilla and spread on cake while cake is hot. \iVill stick
to cake and not to fingers.-Mrs. G. Kull.

REINER·r & MALSCH
Established 1908

Lake Geneva, Wis.

LEMON FILLING FOR CAKE
One cup sugar, two and one-half tablespoons flour, grated rind of two
lemons, one-fourth cup lemon juice, one egg, one teaspoon butter; cook
until it thickens.-Mrs. \Viii Dennis.

LEMON SAUCE
One large tablespoon butter, one of flour, one cup sugar; mix all
together, then add one cup boiling water; stir constantly; remove from
fire and add one teaspcon melted butter; flavor with lemon.-Mrs. H.
Katzen berger.

MOCK WHIPPED CREAM FOR CAKE FILLING
Grate one large sour apple; immediately add one cup sugar, white of
one egg well beaten; flavor with vanilla and beat thoroughly.-Mrs. D. R.
Kimball.

CARAMEL FILLING

BROWN SUGAR ICING

One-half cupful sweet cream, two cupfuls brown sugar, one tablespoonful butter. Mix together and boil till thick.-Mrs. A. \V. Hafs.

One cup brown sugar, six tablespoons water, white of one egg beaten
stiff, vanilla; boil sugar and \\·ater till quite hard when dropped in cold
water; pour into beaten white of egg, whip with egg beater.

NUT FILLING
Three-fourths cupful sugar, one-half cupful sour cream, one small
egg, one cupful nuts (any kind). one-half teaspoonful vanilla. Mix
together and boil till thick.-Mrs. A. \V. Hafs.

WHITE MOUNTAIN ICING
One cupful granulated sugar, one-half cup water, white of one egg,
one teaspoon vanilla. Bring the water to a boil, add the sugar, and let
the syrup cook without stirring until it will thread when lifted with the
tip of a spoon. Pour it boiling hot over the white of egg, which has been
beaten to a froth; mix till it is soft and creamy, then add the flavoring.Mrs. D. Solman, Jr.

HICKORY NUT FILLING FOR CAKE
One cup sugar, one cup chopped hickory nuts, one cup sweet cream,
Boil until quite thick, then spread on cake.-Mrs. John Madison.

4

DATE FILLING
One cupful sugar, five teaspoonfuls water, three cupfuls of chopped
dates. Mix sugar and water, boil until syrup is stringy, then add elate~
and beat till thick.-Mrs. A W. Hafs.

BROWN SUGAR FROSTING
Two cups of br01vn sugar, one cup. of sweet milk, one scant tablespoonful of butter; cook about ten minutes, add vanilla, thrn beat till cool.
-Mrs. Chas. Gleason. n
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CAKE FILLING
One and three-fourths cups powdered sugar, one cup of maple syrup,
one-half cup of cream. Boil until soft ball forms when tried in cold water.
Beat until creamy, then spread on cake.-Mrs. D. R. Kimball.

CHOCOLATE CUSTARD FILLING
One cup hot water, one tablespoon cocoa, two-thirds cup sugar, one
tablespoon butter, one tablespoon cornstarch, vanilla.-Mrs. Oscar W.
Hafs.

PINEAPPLE FILLING
One cup grated pineapple, one cup water, one-half cup sugar. When
boiling thicken with cornstarch. When cool spread between layers.-Mrs.
Oscar W. Hafs.

CAKE FROSTING
Seven-eights cup sugar, three tablespoons cold water, one egg white,
just a speck of salt. Beat all in double boiler five minutes having boiling
water in lower container; flavor.-D. C. F.

APPLE FROSTING
One egg, one apple and one cup sugar; beat well.-·Mrs 0. \V. H.

CHOCOLATE FILLING
Three-fourths cuj) sugar, two squares chocolate (melted), three tablespoons milk, two egg yolks. Process: Cook until smooth-the sugar,
chocolate and milk; add the beaten yolks of eggs and cook together one
minute.-Mrs. K. G. Bill.

FILLING FOR PIE OR CAKE
To one egg well beaten add one cup sugar, one cup sour milk or
buttermilk, one tablespoon vinegar if wished, one rounded teaspoon flour,
cinnarr:on, one cup raisins chopped fine.-lVIrs. R. J. Fuller.

LEMON FILLING
Grated rind and juice of one lemon, one small cup sugar, even tablescoon butter, one egg well beaten; boil, stirring constantly.-Mrs. Glenn
Burgett.

FIG FILLING
One-half pound chopped figs, two tablespoons sugar, three tablespoons
boiling water, one tablespoon lemon juice; cook in double boiler till thick
enough.-Mrs. Joe E. Evans.

CREAM FILLING FOR CAKE
One cup sour cream, one cup sugar; ·boil four minutes, take from the
fire and stir in one-half cup of chopped hickory nut meats and one tablespoon vanilla. \Vhip till cool, then spread on a plain cake.-,Mrs. Frank
Bundy.
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CHOCOLATE ICING
One egg, one cup sugar, one square of chocolate, butter the size of a
walnut, four tablespoons of cream; cook over hot water until thick.Bertha Katzenberg.

BOILED FROSTING
Boil one and one-half cups granulated sugar with five tablespoons of
hot water until it will form a soft wax when dropped into cold water.
Have ready the white of one egg beaten stiff; pour the syrup into this
slowly, beating all the time until yvhite and foam\'.-Mrs. H. C.
Hinzpeter.

CARMEL NUT FROSTING
One cup cream, one cup brown sugar, one cup chopped hickory nut
meats. Cocoanut or chopped raisins may be substituted for the nuts.Gertrude Reith.

CHEAP FROSTING
vVhite of one egg beaten to a stiff froth. ten heaping teaspoons of
sugar, one of cornstarch. Put on cake while it is hot.--C. A. Price.

FRITTERS AND GRIDDLE CAKES
SOUR MILK PANCAKES
eggs 1vell beaten, one-half teaspoon
four cups sour milk,
soda, enough flour to make thin batter.-l\1 rs. D. Forbes.

CORN FRITTERS
cspoons of flour, one-balf cup milk, two eggs, one can corn,
r to taste. Drop into a hot, \\'ell buttered frying pan; brown
and serve hot.
eggs, one-fourth teaspoon salt, eight
flour, pinch baking powder.-Mrs.

HEAT PANCAKES
k, one-half teaspoon soda (dissolved in a
ul salt, one tablespoon sugar, one cup
flour to make a thin batter. Turn but

CROQUETTES
tatoes, one egg, one-half teaspoon salt, add
croquettes; roll' in beaten egg and cracker
rs. D. W. Forbes.
33

APPLE FRITTERS
Peel, cure and slice several tart apples and stir into batter; batter:
two eggs, well beaten, one and one-half cups sweet milk, salt, and flour
to make thin batter. Drop into deep fat and fry, dredge in sugar and serve
hot with syrup.-Mrs. D. W. Forbes.

Our Message ·to you---

FRITTERS
We operate a clean and sanitary store.

Tlc!rce eggs, one pint sour milk, one teaspoonful of soda, pinch of
salt, flour enough to make a stiff batter, beat thoroughly, drop by spoonsful
in hot lard.-Mrs. Frank Katzenberg.
,'11•

We use the best of our knowledge in buying the best goods on
the market.
This enables our customers to receive the best of quality.

OAT MEAL GRIDDLE CAKES

All goods purchasd from our store are guaranteed. If they are not
satisfactory we will cheerfully refund your monel..

'1
oat meal (uncooked), one and one-half cups flour, one
teaspo< •n L ' tt, one teaspoonful soda dissoh·ed in two tablespoonsful hot
water. '·
· c .1.spoonful baking powder (mix in flour, two and one-half
cups sour milk or buttermilk, two eggs beaten lightly, one teaspoonful
sugar, one or two tablespoonfuls melted butter according to richness of
milk. Process: Soak oat meal over night. In milk (in the morning) mix .
and sift flour, soda, sugar and salt; add this to oat meal mixture; add
melted butter and eggs beateq lightly; beat thoroughly and cook as griddle
cakes.-Mrs. J. H. Hoffman.

Is it not a pleasure to step into a clean neat store, where eatables
look appetizing}
Give ua a triaL We will appreciate your business, no matter how
small.
Compare our quality and service---then our price.

Brunswick's Quality Grocery
Genoa Jet., Wis.

FRIEDCAKES AND COOKIES
GRANDMA FORBES' DOUGHNUTS
Two-thirds cup cream and enough sour milk to make
two cups sugar, one egg, two scant teaspoons soda.

FRIED CAKES
Two eggs well beaten, one cup of sweet milk, three
melted butter or sweet cream, one cup of sugar, one teaspoon
teaspoons of baking powder, three cups of flour. Knead
season to taste.-Mrs. Joseph Mayer.
Three eggs, two cups sugar, one
half t,easpoon soda, one teaspoon baking
teaspoon cinnamon, flour enough to
Duberstine.

OLD-FASHIONED
Two cups of sugar, three eggs, small
,spoons of warm lard, not hot; thoroughly st
meg to taste; one teaspoon good saleratus in
three teaspoons baking powder in the flour ( d
Stir well as long as you can stir. Add flour un
not be too stiff, nor yet too soft. Good.-Mrs.

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Drug Supplies

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FOR POULTRY and STOCK

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FRIED CAKES

FRUIT COOKIES

Two eggs, one cup sugar, six tablespoons, melted butter, one tea cup
sweet milk, two teaspoons baking powder, nutmeg, flour to make a soft
dough.-Mrs. Carl Zarnstorff.

Two cups sugar, one cup shortening, two eggs, three tablespoons sour
milk, one-half teaspoon soda, one teaspoon cinnarLon, a little nutmeg, one
and one-half cups chopped raisins, three and one-half cups flour. Cook in
moderate oven.-Mrs. M. E. Lambert.

LAZY DOUGHNUTS

CHOCOLATE COOKIES

Two-thirds cup sugar, two eggs, one cup sour milk and six teaspoonfuls melted butter,; or,
·One cup sour cream;· pinch of salt, nutmeg, one-half teaspoonful soda
'and one- teaspoonful hrrking powder. Stir well and drop from spoon.
Note.-One teaspoonful vinegar added to lard before it gets hot decreases
its rrbsorption by doughnuts.-l\1rs. W. C. Arnold.

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DOUGHNUTS

One cup brown sugar, one-half cup melted butter, one egg, one-half
cup sweet milk, one-half teaspoon soda, three tablespoons mel ted chocolate,
one, cup raisins, one cup chopped nuts, one and one-half cups flour. Drop
on greased tins. These are "out of sight."-Mrs. E. Maas.

OATMEAL COOKIES

..

One cup sugar, one scant cup of shortening, two well-beaten eggs,
boiled icing.-Mrs. Joe B. Evans.

Beat three eggs till light, add one and one-half cupfuls of sugar; beat
again; stir one level teaspoonful of soda into a cupful of sour cream; add
to sugar and eggs one small teaspoonful salt, one teaspoonful cinnamon
and half a grated nutmeg. Mix with sufficient flour to make a soft dough;
roll about one-half an inch thick, cut out, and fry in hot lard.-Ella
Amborn.

GINGERSNAPS
One cup each of sugar, molasses and butter, or lard and butter mixed,
one teaspoon of soda dissolved in a little hot water, one tablespoon of
ginger, one-half teaspoon black pepper. Mix the ingredients; add as much
flour as can be stirred in, not kneaded. Pinch off pieces the size of marbles,
roll in the hand, slightly flattening, put in well-greased tins with room
for spreading and let remain on tins until cold.-M rs. F. C. Paskie.

FRIED CAKES
One and two-thirds cups of sugar, two eggs, one-half teaspoon salt,
one and one-fourth cups of sour milk, one-half cup of sour cream, one
six tablespoons sour milk, one-half teaspoon soda, one teaspoon cinnamon,
one-half teaspoon salt, one cup chopped raisins (other fruit and nuts if
desired), two cups of flour and two cups of uncooked oatmeal. Drop from
spoon into buttered tin and bake in quick oven.-M rs. D. R. Kimball.

DOUGHNUTS
One egg, one cup sugar, one-half cup cream (sou,), one cup sweet
milk, one level teaspoon soda, one heaping teaspoonful baking powder.
Mix soda with cream, baking powder with flour, and add other ingredients.
Mix stiff enough to roll easily, and fry in the usual manner.-Mrs. E. E.
Potter.

POT ATO DOUGHNUTS
Three tablespoons butter, three-fourths cup sugar, three
one white; one cup freshly mashed potato, one-fourth cup o
and one-half cups flour, three teaspoons baking powder,
salt, one-half teaspcon mace, one-fourth teaspoon nutmeg.
Cream, butter and sugar, then the eggs; stir in the
add the flour graduallv and use more if necessary. Roll and
doughnuts before commencing the frying.
86

SOFT GINGER COOKIES
One cupful brown sugar, one cupful blackstrap molasses, one heaping
cupful of lard, three eggs, half cup of sour milk, three flat teaspoons soda
in a little hot water, one teaspoon each ginger and cinnamon and a little
salt sifted with the flour. Use just enough flour to handle nicely. Roll,
and bake in quick oven.-Mrs. C. Malick.

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DROP COOKIES

.

One cup of butter, two cups brown sugar, six eggs, twJ and one-half
cups flour, two cups raisins, two and one-half teaspoons baking powder,
spices to taste.-Mrs. Herman Yanny .

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SOFT MOLASSES COOKIES

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One cup
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cup molasses, one cup shortening, one teaspoon
of salt, cinnamon, ginger, flour enough to
Yanny.

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ginger, qne
soft.-lirs. E.

cup sugar, one cup butter, three teaspoons
, one teasp'oon soda, one egg; flour to mix

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CHOCOLATE COOKIES

FRUIT COOKIES

One cup butter, one and one-half cups sugar, two cups molasses, six
large tablespoons cocoa or one-half can Baker's chocolate dissolved in· hot
water, one-half cup hot water, yolks five eggs, one teaspoon cinnamon, one
teaspoon cloves, one-half teaspoon nutmeg, two teaspoons baking powder,
one teaspoon soda, one teaspoon vanilla, and flour. When cool frost with
teaspoon soda; flavor with nutmeg.-Mrs. Glenn Burgett.

One and one-half cups sugar and one cup butter worked to a cream,
three eggs, one-half cup molasses, one teaspoon soda dissolved in a little
hot water, one cup raisins, one teaspoon cinnamon and one of ginger, one
cup nuts, flour to roll.-Mamie Amborn.

OATMEAL SPICED COOKIES

WHITE COOKIES
Two cups sugar, three eggs, one cup butter, one-half cup sour cream,
bake in quick oven twenty minutes.-Mrs. Oscar W. Hafs.

COCOANUT CREAMS
One pound can Eagle Brand Condensed sweet milk, one pound cocoanut, pinch of salt; mix very well and drop teaspoonful on buttered tins;
one-half cup sour milk, one teaspoon soda, one-half teaspoon nutmeg, flpur
enough to roll; sprinkle sugar over top; bake in quick· oven.-Mrs. M.
Vorpagel.

.,

OATMEAL COOKIES
Two cups brown sugar, one and one-half cups lard, four eggs, four
cups flour, four cups oatmeal, one cup raisins, one teaspoon soda, and put
jn.Jlot water, one pinch salt.-Mrs. Wm. Vorpagle.

GINGER DROPCAKES
One-half cup sugar, one-third cup butter, one cup molasses, one cup
boiling water, two teaspoons soda, two and one-half cups flour, one teaspoon cinnamon, one teaspoon ginger, one teaspoon cloves, ·two eggs well
beaten just before baking.-Mrs. 0. Hargenson.

OATMEAL COOKIES
One cup sugar, one cup butter and lard mixed, two eggs, three cups
---ilm:rr,itn:rr'filil~spoons sweet milk, one cup currants, two cups raw oatmeal,
one teaspoon each of soda, cinnamon and vanilla.-l\1rs. Albert Bauman.

GINGERSNAPS

FILLED COOKIES

Two cups of molasses, one cup of sugar, one cup of shortening, one
cup of hot water, two teaspoonfuls soda, one teaspoonful ginger, eight cups
of flour, a little salt.

"

GINGERSNAPS
One cup molasses, one-half cup butter or drippings, three and onefourth cups flour, one rounded teaspoon baking powder, two teaspoons
ginger, one teaspoon salt. Bake in moderate oven.-Mrs. Wm. Duberstine.

CHOCOLATE DROP COOKIES
One and one-half cups sugar, one cup shortening, two eggs, onefourth cup hot water, two squares chocolate melted over hot water, one
teaspoon cinnamon and soda, three and one-half cups flour, one cup nuts
and raisins mixed. The batter should be stiff enough to shape with a spoon
(more flour may be added if necessary). Drop with a spoon on buttered
tins.-Mrs. J. Steffen.

CHOCOLATE
One cup white sugar, one-half cup
sweet milk:, one egg and yolk: of another, one
nut meats, one-half teaspoonful cream of
spoonful soda in milk:, melt two square of
in tins.-Mrs. A. Guman.
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cup

One cup butter, two cups sugar (creamed, beat in good), three whole
eggs, one cup sweet milk, two and one-half cups dry rolled oats, one cup
raisins, three-fourths cup chopped walnuts, three cups sifted flour (measure
after sifting), one-half teaspoon salt, one teaspoon each of cinnamon,
cloves, allspice and soda (level measure). Add dry ingredients to the other
mixture, beat hard, drop from spoon on dropping pan (leave room for
spreading); bake in moderate oven. Will keep for weeks in tin box.M rs. A. German.

One cup sugar, one egg, one-half cup butter, one-half cup milk, three
and one-half cups flour, one teaspoon soda, two teaspoons cream of tartar,
one teaspoon vanilla.-Mrs. R. H. Bjerning.

FILLING FOR COOKIES
One cup chopped raisins, one-half cup sugar, one-half cup water, one
teaspoon flour, lemon flavoring; cook until thick and put between thinly
rolled cookies and bake.-Mrs. R. H. Bjerning.

NT DROPCAKES
two teaspoonfuls baking powder, one cup milk,
cup sugar, one cup currants. Sift flour, taking
. Rub in butter with flexible knife or fingers.
enough sweet milk to make a moderately stiff
about twenty-five minutes. Lemon or vanilla
if desired.-Mrs. J. J. Meyerhofer.

MOLASSES COOKIES
sugar and one cup lard ; add one egg well
one cup sour milk, one teaspoon soda disone teaspoon each of cinnamon and ginger
flour enough to rolL-Mrs. Theodore Rusmann.
29

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HERMITS
One and one-half cups brown sugar, one cup shortening, two eggs,
one teaspoon each of cinnamon, allspice and cloves, one cup chopped nut
meats, one cup chopped raisins, one teaspoon of soda dissolved in one-half
cup of hot water, flour enough to make a rather stiff dough. Drop on
greased tins and bake in moderate oven.-Mrs. John Lager.

Two cups sugar, one cup butter, one cup sour cream, one teaspoon:iul
two eggs, flour enough to make a soft dough.-Mrs. vVm. Katzenberger.

SOFT MOLASSES COOKIES
One cup molasses, one-half cup
teaspoonful cinnamon, one-half
Boil water and lard together, put in
Mix as soft as you can handle. Bake
than a hundred years old.)-1virs. A.
MO~ASSES

w:1ter, one-half cup lard, one-half
ginger, one teaspoonful soda.
soda, and stir well; add molasses.
in a moderate oven. (Recipe more
German.

CREAM PUFFS
One cup hot water, one-half cup butter; boil water and butter
together, stir in one cup flour, good and full. Remove· from stove, stir
into a smooth paste, then stir in three unbeaten eggs; be- all five minutes.
Drop by spoonfuls on buttered tin or muffin tins; bake in quick oven onehalf hour; makes eleven puffs. When cold put a slit in side and fill with
sweetened whipped cream; serve the same day they are baked.-Mrs.
D. \V. Forbes.

COOKIES

One cup of mobsses, one cup of ;;weet milk, one cup of shortening,
one and one-half cups cf brown sugar, nne cup of hickory nuts, one cup
of raisins, three level tea.;poons of soda siftec in flour, one egg; stir up
the night before. Takl' (>rJe egg and two tablespoons of sweet milk, mix
well and put on cookies with cloth j '<1St before baking. Also sprinkle a
little sugar on if liked.

1-vtARGUER~ 1 ES
Whites of two eggs, four tablespoons powdered sugar, one-fourth cup
chopped nut meats. Beat whites of eggs very stiff, adding powdered sugar
and nuts. Spread over Saratoga flakts or salted wafers and brown lightiy
in a slow oven. (Sometimes fruit is used with the nuts.)

CUP CAKES
One-half cup
scant
sugar, two eggs,, flavoring, scant
cup milk, two cups flour.
sweet
is used add two scant teaspoons
baking powder. If Sl • milk add orw-half scant teaspoon soda and onehalf teaspoon baking nomln. Mix \I dl and hake in muffin tins.-J\1 rs.
Oscar \V. Hafs.

FROSTED CREAMS
One cup sugar, two eggs well beaten, one cup shortening, one cup
sour milk, one cup molasses, two teaspoons soda, one teaspoon each ginger
and cinnamon; flour to make pretty stiff. Spread in tins real thin; bake,
frost, and cut in squares.-Mrs. R. R. Hoffman.

FROZEN COOKIES
Two-thirds cup white sugar, two-thirds cup hrown sugar, one scant
cup shortening, two eggs, two and three-fourth cups flour, one teaspoon
soda in flm,r, one teaspoon cinnamon, one cup chorped almonds; divide
into two pieces, make into rolls, let stand nne night, urt in slices and bake.
-Mrs. Adolph Katznl>erg.

BROWNIES
One cup brown sugar, one-half cup
one-half teaspoon cinnamon, one-half teaspoon
melted chocolate, one ceaspoon
one-fourth
one cup nut meats (any kind). Cream butter
eggs and molasses; add spices; one-fourth cup
solve the soda; add cup sifted flour, then add
flour to make a soft hatter; drop from a spoon
will make about twenty-five cookies.-.M.rs. \Vm.

LADYFINGERS
Two eggs, one cup sugar, one teaspoon cream
soda in flour, flour enough to roll, flavor with
Mrs. D. vV. Forbes.

JUMBLES
4

SOFT JUMBLES

One and one-half cups sugar, one cup sour cream, two-thirds cup
butter, one teaspoon soda, three cup.s flour, three~;dgs, one tc;_~spoon vanilla.
Drop by teaspoonfuls on greased tm and bake.~~rs. D. ~. Forbes.

HICKORY NUT JUM¢LES

iwo

One cup butter, one cup sugar, two eggs,
tablespoons sweet milk,
two cups flour, one teaspoonful baking p~d. er, one cup hickory nuts.
Drop off a spoon.-Mrs. D. C. Forbes. /

JELLY JUMBLES
Creath one~half cup shortening (butter preferred) with one cup
sugar; add one egg, one-half teaspoon soda dissolved in one-half cup sour
milk; flour enough to roll. Roll about one-fourth inch thick, cut with
biscuit cutter, and from half of these cut out center or make three cuttings
w:it;h a .thimble. Spread jelly over the biscuit halves, cover with the cutout' halyes;··;tnd bake.-Mrs. R. R. Hoffman.
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PIE
PIE PASTE
One cup flour, two heaping tablespoons lard, salt, three tablespoons
water. To have especially nice, allow to stand on ice and chill before
rollipg out.

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A Friend in Need
Is a Bank Which Is Both

EXTRA GOOD PIECRUST

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One pint good pastry flour sifted with heaping teaspoon cream of
tartar and one-half teaspoon soda; one cup cold water, one cup melted
lard; stir in more flour if it is needed to make it stiff enough to handle
good.-Mrs. H. C. Hinzpeter.

Friendly and Substantial

PIE-DENVER EXPOSITION

'

For two large pies take one pint of stewed pumpkin, three eggs beaten
separately, two cups of sugar, one tablespoon melted ·butter, one and onehalf pints milk, one teaspoon cinnamon, one and one-half teaspoon ginger,
one-half teaspoon nutmeg, one salt spoon salt, one teaspoon vanilla; stir
all together and add the beaten whites.-Mrs. E. T. Hibbard.

4

CUSTARD PIE
Five eggs, one cup sugar, three cups milk, nutmeg, vanilla; pour in
crust and bake.-Edna Gifford.

WE WILL SERVE YOU
FAIRLY AND WELL

PUMPKIN PIE
Pare and stew pumpkin soft and dry. Put thru colander and to ane
cup of sifted pumpkin add: Two tablespoons sugar, one egg, one pinch
of salt, two tablespoons molasses, one-half teaspoon of ginger and cinnamon, one-fourth teaspoon nutmeg, one pint of milk.-Mrs. Geo. Baker.

MOCK CHERRY PIE
One cup cranberries, one tablespoon flour mixe!l with one cup sugar,
one-half cup seeded raisins chopped fine; mix and add one cup boiling
water and vanilla to flavor. Bake in rich crust.-Mrs. W. C. Arnold.

Estab. 1884

BUTIERSCOTCH PIE
Brown heaping tablespoon of butter in saucepan, radd one tablespoonful of flour, one cupful of brown sugar, one and one-half cupfuls
milk and the yolks of two eggs. Cook until thick, pour into a pie tin that
has been lined with crust, and bake. '1\fhen done, spread on the stiffly
beaten whites of eggs and brown.-Mrs. Aug. Berndt.

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THEFIRST NATIONAL BANK
Lake Geneva, Wis.
Surplus $50,000
Capital $50,000

BANANA PIE
Two eggs, one and one-half cupfuls milk, one tablespoon cornstarch,
one pinch salt, one-half cup sugar, one-half teaspoon vanilla. Mix cornstarch with one-half cup milk, add salt, sugar and beaten yolks of eggs,
then the other cupful of milk, and boil until mixture thickens, then cool.
Bake rich crust, then place layer of bananas in it, then the cooleq mixture.
Beat the whites of eggs with sugar and frost the pie.-Flore,p~; Hafs.

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BANANA PIE

LEMON CREAM PIE

Bake crust; in it slice three bananas. Boil until thick one cup of milk,
one-half cup sugar, little salt, yolks of two eggs, two tablespoons flour,
flavoring with vanilla; pour over bananas, put on the beaten whites of two
eggs, and brown.-J\1rs. S. F. Schultz.

One pint of milk, one teacup of sugar, yolks of two eggs, three tablespoons of cornstarch wet in a little milk, and add the yolks. When the
milk comes to a boil add the cornstarch. Let cool and stir in two tablespoons of lemon essence. Bake with one crust. Whip the two whites of
eggs light, add one tablespoon of sugar, spread on top of pie, and brown.
-Mrs. Frank Bundy.

BUTTERSCOTCH PIE
Two eggs, butter the size of half an egg, one-half cup brown sugar, .
one-half cup of white sugar, one and one-half cups of milk, two tablespoons
of flour mixed in sugar. Cook all together like a custard, flavor with
vanilla, frost with the whites of the eggs. Bake crust first. Makes two
pies.-Mrs. Rice.

CHOCOLATE PIE
Four tablespoons cocoa, six tablespoons of sugar, two tablespoons of
cornstarch, yolks of two eggs, pinch of salt; then stir in one pint of boiling
water, cook until thick; when cool add vanilla; pour in baked crust; beat
white of egg for top, and brown.-J\1rs. H. C. Hinzpeter.

CHOCOLATr PIE

RAISIN PIE

One large cup boiling water in a stewpan; add one-half cup sugar,
one teaspoon butter, one and one-half tablespoons cornstarch (wet with a
little water), yolk of one egg, pinch of salt; beat all together and adL. co
the boiling water. Add three tablespoons grated chocolate, one teaspoon
vanilla; let thicken, then cool a little before putting in your crust, which
must be baked first. Frost with the white of the egg or with whipped
cream.-1\iirs. A. S. Rice.

One-half pint vinegar, one pint \Vater, one cup rarsrns, one cup sugar,
yolks of two eggs, one tablespoon of butter, two tabldpoons cornstarch,
whites of two eggs beaten stiff; flavor with lemon.-J\1rs. H. C.
Hinzpeter.

CREAM PIE
One pint milk, two hrge spoonfuls sugar, one tablespoon flour, yolks
of two eggs and white of one. Beat eggs, sugar and flour together, let
the milk get boiling hot, pour in the beaten parts and stir until thick.
Make the crust and bake it. Fill with the custard. Beat the remaining
white of egg till stiff; spread evenly over the top, return to the oven to
brown slightly. Flavor to taste-l\1rs. H. C. Hinzpeter.

SOUR CREAM PIE
One cup sour cream, one cup sugar, one-fourth teaspoon cloves, onehalf teaspoon cinnamon, yolks of three eggs and white of one, one-half cup
seeded raisins. Bake like lemon pie, using whites of two eggs with two
tablespoons sugar. Put on after pie is baked and brown in oven.-Mrs.
M. E. Lambert.

MOCK MINCEMEAT
One cup cold water, one-half cup molasses, one-half cup brown sugar,
one-half cup cider vinegar, two-thirds cup melted butter, one cup raisins
(seeded and chopped), one egg beaten light, one-half cup rolled cracker
crumbs, one tablespoon cinnamon, one teaspoon each cloves, allspice, nutmeg, salt and black pepper (scant these spices). Put saucepan on fire with
water and raisins; let cook a few minutes, then add sugar and molasses,
then vinegar, then other ingredients. A little fruit juice can be added.Mrs. R. R. Hoffman.

WHIPPED CREAM PIE
Cream together yolks of two eggs, two-thirds cup of sugar, butter
size of egg, one tablespoon of flour, pinch of salt. Heat one pint of milk,
then pour in the above rrixture and cook until thick. Add vanilla. Pour
in a baked crust, sprinkle with nut meats, and let cool. \Vhip one-half
pint cream, add two tablespoons sugar, and spread on pie.-Mrs. A. G.
Hibbard ( N a tiona! Hotel, Peoria, Ill.).

PUMPKIN PIE

MOCK LEMON PIE

One cup cooked pumpkin, one cup milk, one-half cup sugar, one teaspoon cinnamon, one scant teaspoon ginger, one egg, pinch of salt.-Mrs.
E. 0. Kull.

One cup sugar, two tablespoons flour, yolks of two eggs, one teaspoon
lemon extract, two-thirds cup boiling water, two-thirds cup stewed pieplant. Mix sugar, flour, eggs and extract together, then pour on water,
then pieplant. Bake in one crust. Use whites of eggs for top.-Mrs. R. R.
Hoffman.

LEMON PIE

SHEPERD'S PIE

Grate one lemon (mixing the juice with the grated rind), one cup
of water, one cup of sugar, yolks of two eggs, a piece of butter the size of
an egg, two tablespoons of flour. Bake with one crust.-Mrs. Joseph
Mayer.

Line a baking dish with potatoes mashed very soft with milk. Over
this place a layer of cold chopped meat seasoned to taste; then another
layer potatoes; cover the top with bread crumbs and bake until thoroughly
heated throughout and browned on top.-J\1rs. D. \V. Forbes.
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BANANA PIE

LEMON CREAM PIE

Bake crust; in it slice three bananas. Boil until thick one cup of milk,
one-half cup sugar, little salt, yolks of two eggs, two tablespoons flour,
flavoring with vanilla; pour over bananas, put on the beaten whites of two
eggs, and brown.--Mrs. S. F. Schultz.

One pint of milk, one teacup of sugar, yolks of two ~gs, three table-·
spoons of cornstarch wet in a little milk, and add the yolks. \Vhen the
milk comes to a boil add the cornstarch. Let cool and stir in two tablespoons of lembn essence. Bake with one crust. vVhip the two whites of
eggs light, add one tablespoon of sugar, spread on top of pie, and brown.
-Mrs. Frank Bundy.

BUTTERSCOTCH PIE
Two eggs, butter the size of half an egg, one-half cup brown sugar,
one-half cup of white sugar, one and one-half cups of milk, two tablespoons
of flour mixed in sugar. Cook all together like a custard, flavor with
vanilla, frost with the whites of the eggs. Bake crust first. Makes two
pies.-Mrs. Rice.

CHOCOLATE PIE
Four tablespoons cocoa, six tablespoons of sugar, two tablespoons of
cornstarch, yolks of two eggs, pinch of salt; then stir in one pint of boiling
water, cook until thick; when cool add vanilla; pour in baked crust; beat
white of egg for top, and brown.-Mrs. H. C. Hinzpeter.

CHOCOLATr PIE

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RAISIN PIE

One large cup boiling water in a stewpan; add one-half cup sugar,
one teaspoon butter, one and one-half tablespoons cornstarch (wet with a
little water), yolk of one egg, pinch of salt; beat all together and ad._ w
the boiling water. Add three tablespoons grated chocolate, one teaspoon
vanilla; let thicken, then cool a little before putting in your crust, which
must be baked first. Frost with the ·white of the egg or with whipped
cream.-Mrs. A. S. Rice.

One-half pint vinegar, one pint water, one cup raisins, one cup sugar,
rolks of two eggs, one tablespoon of butter, two tabldpoons cornstarch,
whites of two eggs beaten stiff; flavor with lemon.-l\1rs. H. C.
Hinzpeter.

CREAM PIE
One pint milk, two 1arge spoonfuls sugar, one tablespoon flour, yolks
of two eggs and white of one. Beat eggs, sugar and flour together, let
the milk get boiling hot, pour in the beaten parts and stir until thick.
Make the crust and bake it. Fill with the custard. Beat the remaining
white of egg till stiff; spread evenly over the top, return to the oven to
brown slightly. Flavor to taste-Mrs. H. C. Hinzpeter.

SOUR CREAM PIE
One cup sour cream, one cup sugar, one-fourth teaspoon cloves, onehalf teaspoon cinnamon, yolks of three eggs and white of one, one-half cup
seeded raisins. Bake like lemon pie, using whites of two eggs with two
tablespoons sugar. Put on after pie is baked and brown in oven.-Mrs.
M. E. Lambert.

MOCK MINCEMEAT

WHIPPED CREAM PIE

One cup cold water, one-half cup molasses, one-half cup brown sugar,
one-half cup cider vinegar, two-thirds cup melted butter, one cup raisins
(seeded and chopped), one egg beaten light, one-half cup rolled cracker
crumbs, one tablespoon cinnamon, one teaspoon each cloves, allspice, nutrreg, salt and black pepper (scant these spices). Put saucepan on fire with
water and raisins; let cook a few minutes, then add sugar and molasses,
then vinegar, then other ingredients. A little fruit juice can be added.M rs. R. R. Hoffman.

Cream together yolks of two eggs, two-thirds cup of sugar, butter
size of egg, one tablespoon of flour, pinch of salt. Heat one pint of milk,
then pour in the above rrixture and cook until thick. Add vanilla. Pour
in a baked crust, sprinkle with nut meats, and let cool. Whip one-half
pint cream, add two tablespoons sugar, and spread on pie.-Mrs. A. G.
Hibbard (N a tiona! Hotel, Peoria, Ill.).

PUMPKIN PIE

MOCK LEMON PIE

One cup cooked pumpkin, one cup milk, one-half cup sugar, one teaspoon cinnamon, one scant teaspoon ginger, one egg, pinch of salt.-Mrs.

LEMON PIE

One cup sugar, two tablespoons flour, yolks of two eggs, one teaspoon
lemon extract, two-thirds cup boiling water, two-thirds cup stewed pieplant. Mix sugar, flour, eggs and extract together, then pour on water,
then pieplant. Bake in one crust. Use whites of eggs for top.-Mrs. R. R.
Hoffman.

Grate one lemon (mixing the juice with the grated rind), one cup
of water, one cup of sugar, yolks of two eggs, a piece of butter the size of
an egg, two tablespoons of flour. Bake with one crust.-Mrs. Joseph
Mayer.

Line a baking dish vvith potatoes mashed very soft with milk. Over
this place a layer of cold chopped meat seasoned to taste; then another
layer potatoes; cover the top with bread crumbs and bake until thoroughly
heated throughout and browned on top.-Mrs. D. \V, Forbes.

E. 0. KulL

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SHEPERD'S PIE

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FROSTED CURRANT PIE

GRAHAM PUDDING

One cup ripe currants mashed fine, one cup sugar, one-half cup water,
yolks of two eggs, one tablespoon flour. M.ake an undercrJlSt, make the
custard, pour over currants, bake like custard pie. Frost top with the two
whites and four tablespoons sugar, then brown it.-Mrs. ]. Steffen.

Two cups graham flour, one cup molasses, one cup milk, one egg,
one teaspoon soda, one-half teaspoon salt, one teaspoon cinnamon, one- cup
raisins; mix and steam two hours.
Sauce for graham pudding.-Mix one tablespoon sugar and one tablespoon butter; pour on two cups boiling water and thicken with a tablespoon of cornstarch; flavor with vanilla.-Mrs. G. Kull.

LEMON PIE
One cup sugar, yolks of two eggs, juice of one lemon, t~ tablespoons
of cornstarch, one and one-half cups boiling water; boil until thick. Use
the egg whites for frosting.-Mrs. Otto Madaus.

..(:OCOANUT CREAM PIE
Heat two cups milk and one cup cocoanut; add one cup sugar, two
large spoons cornstarch; dissolve in a little milk; add yolks of three eggs,
flavor with vanilla, and put in baked under crust. Beat the whites of eggs,
put on top, and brown slightly.-Mrs. ]. Lager.

PUMPKIN PIE (SOUTH DAKOTA STYLE)
One cup stewed pumpkin, one cup sugar, one egg, one teaspoon ginger,
one teaspoon cinnamon, one-fourth teaspoon salt, one-quarter teaspoon allspice, one tablespoon butter, one cup milk.-Anq~~:·;~tewart.

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APPLE TAPIOCA PUDDING
Pare and core tart apples; fill opening with butter and sugar; put
into pudding dish; a heaping teaspoon each of dry tapioca and sugar to
each apple; put in apples, sprinkle with ground cinnamon, fill dish nearly
full of water, and bake.-Mrs. Ryan.

RAISIN PUFFS
One-half cup butter, two tablespoons flour, two eggs, one cup chopped
raisins, one cup milk, two cups flour, two teaspoons baking powder; put
in cups and steam three-fourths of an hour. Serve with any preferred
sauce.-Mrs. A. G. Hibbard.

APPLE DUMPLINGS
Dough: One quart flour, two and one-half teaspoons baking powder,
one teaspoon salt and sift. Rub into this one large tablespoon lard; mix
with one pint sweet milk; turn on board and roll out.
Pare and quarter good cooking apples, cut round pieces of dough like
saucer; place four quarter apples in center with piece of butter, one tablespoon granulated sugar, pinch of cinnamon or nutmeg; bring dough up
around all and press together with fingers.
Place in shallow pan with very little boiling water; bake thirty
minutes or until light brown. Serve with any desired sauce.-Mrs. A. D.
Robinson,
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CHRISTMAS PUDDING.
One cup suet, one cup molasses, one cup. milk, three cups flour, •one
teaspoon soda, one-half teaspoon salt, one-half teaspoon cloves, one-half
teaspoon allspice, one-half teaspoon cinnamon, one and one-half cups
raisins; put into round moulds and cover; if two moulds steam two hours,
if one steam three hours.
Sauce-One cup sugar, two teaspoons flour or cornstarch, one teaspoon
butter, one-half teaspoon salt, two cups boiling water, one teaspoon vanilla
or juice and grated rind of one lemon; boil all together.-Mrs. A. D.
Robinson.

CRANBERRY SHORT CAKE
Pick over and wash three cups of cranberries; add one and one-fourth
cups sugar and one cup boiling water; cover and boil ten minutes.
Short Cake-One-fourth cup butter; one-half cup sugarf:;rsalt, one
egg, one-fourth cup milk, one cup flour, two teaspoJJns ba~1l.oowder.­
Mrs. Oscar W. Hafs.

STRAWBERRY SHORT

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Two and one-half cups flour, one cup sugar, pinch of salt, three teaspoons baking powder; sift all together. One rounded .. tablespoon lard,
one egg, water to make soft dough; bake in two cake~ in a hot oven.
Delicious.-Mrs. Maggie Scarcliff.

SNOW BALL PUDDING
One-fourth cup butter, one-fourth cup sugar, one cup flour, one-fourth
cup milk, one teaspoon baking powder, two egg whites, one-half teaspoon
flavoring; mix as cake and bake.
Sauce-One-fourth cup butter, one-half cup sugar, one-half cup
ing water, yokes of two eggs, lemon juice; cook until thick and serve.

POTATO AND CARROT PUDDING
One-half cup of fat, one cup grated raw carrot, one cup grated raw
potato, one cup brown sugar, one cup seeded raisins, one cup of nuts, two
eggs, three teaspoons baking powder, cinnamon, cloves, nutmeg, of each
one-half teaspoon, one teaspoon salt, one and one-half cups flour.
Cream butter and sugar, add eggs, beat; add vegetables; mix baking
powder an~ seasoning with flour then add, beat well; add fruit dredged
with small part of flour; steam three hours. Serve with any preferred
sauce. Very good.-Mrs. E. 0. Kull.
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RAISIN PUFFS
Two cups flour, one cup milk, one cup chopped raisins, three tablespoons sugar, two teaspoons baking powder; steam three-quarters of an
hour.-Mrs. E. T. Hibbard.

PEACH SHORTCAKE
Three-fourths cup sugar, three-fourths cup milk, one and one-half cup
flour, one egg, one and one-half teaspoon baking powder, one peach, shortening. Process: Mix sugar with milk, then add beaten egg, flour and
baking powder. Drop in six greased muffin tins. Press a section of the
peach in each cup of batter; then bake.
Sauce-One cup sugar, three-fourths cup milk, one egg, two peaches.
Process: Beat sugar and egg then add milk. Boil slowly until it thickens.
Set aside to cool; then crush two peaches and mix with the sauce. Pour
over cakes.-Mrs. Andrew Hafs.

TAPIOCA PUDDING
One cup of tapioca soaked over night in one quart of water; add one
quart of milk and boil twenty minutes; stir to prevent sticking; add yolks
of four well beaten eggs, two tablespoons of sugar, small tablespoon of
butter, level teaspoon of salt; boil a few moments longer, remove from
stove and flavor with vanilla; cover with whites of eggs beaten to a stiff
froth, witlf'"'1llG,yvderesisugar. Serve cold.-Mrs. D. R. Kimball.

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DATE PUDDING

l\1ix one cup chopped (fine) suet, two cups bread crumbs, one cup
dates (stoned and cut in pieces), one cup sugar, one teaspoon each of nutmeg, cinnamon and baking powder; heat yolks and whites of four eggs
separately and add. Steam three hours.-Mrs. A. G. Hibbard.

THANKSGIVING PUDDING
One cup each bread crumbs, sweet milk, chopped suet, molasses, one
pound raisins, one-fourth pound citron, one-half cup chopped nut meats,
two and one-half cups flour, one teaspoon salt, one dessert spoon soda,
'!Pii'es to taste; steam three hours.
'',,,,i Sauce-Two cups sugar, one-half cup water, boil to a syrup, grated
juice and rind of one lemon, one egg beaten, piece of butter size of an egg.
\Vhen well beaten pour the syrup over it and stir until well mixed.Mrs. M. E. Lambert.

DELICIOUS RICE PUDDING
One cup rice, one-half cup sugar, three eggs, three cups milk, onefourth teaspoon salt, one-half teaspoon milk; wash and scald one cup rice,
boil it one hour in double boiler, add salt, drain, add three large cups
milk; let boil three-fourths of an hour, then add three well beaten eggs,
one-half cup sugar, one-half teaspoon vanilla; let stand till cold and serve
with cream or milk.-Mrs. T. Skrogstad.
48

Full line McCALL PATTERNS in Stock
Full line GOSSARD CORSETS in Stock
Full line WOMEN'S AND CHILDREN'S SHOES
in Stock
Full line EIFFEL HOSIERY in Stock
Full line GILT EDGE UNDERWEAR in Stock
Latest Styles in WOMEN'S AND
CHILDREN'S READY TO WEAR
APPAREL at Reasonable Prices.

N. E. DAVIS
GROCERIES, FLOUR AND FEED

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Tel. 7.

Genoa Junction
i!

TRY
Hammersley's Drug Store
FIRST
LUICK'S ICE CREAM - CANDY - CIGARS
POPULAR COPYRIGHT BOOKS
SCHOOL SUPPLIES
STOCK REMEDIES

PHONE 93
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RICE PUDDING
Cover with water one-half cup rice and pinch of salt, cook in double
boiler until tender; to this add two beaten eggs, one and one-half cups
milk, one-half cup sugar, put all in a baking dish, sprinkle with cinnamon
and sprigs of butter and bake in oven three-fourths of an hour; raisins
may be added.-Mrs. D. W. Forbes.

A Range For Every Purse

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BLACK PUDDING
One cup of warm water, one-half cup raisins, one-half cup of molasses,
yolks of two eggs, one teaspoon cinnamon, one-half teaspoon each of cloves,
salt, one teaspoon soda, one and one-half cup flour, pour batter into greased
baking powder cans and steam one and one-half hours.
Dressing for same.-Whites of two eggs, one-half cup butter, melted
a little; one cup sugar; beat until creamy.-Mrs. A. S. Rice.

SUET PUDDING
Two-thirds cup of suet chopped fine, one-half cup of molasses, onehalf cup of sugar, one cup of sour milk, one cup seeded raisins, one teaspoon
salt, two teaspoons soda, one egg well beaten, two and one-half cups of
flour; steam three hours; keep the pudding covered with an extra tin so
the steam will not drip on the pudding; keep water boiling. Serve with
hard sauce.-Mrs. N. Myerhofer.

Yolks 2 eggs, 2
whites 2 eggs, ~i
ing oil or butter.

until smooth; add
dry and stiff. Cc
into whttes. Place
pan or steel skillet,
unic on "low" heat.

DATE SH0-0-FLA Y PUDDING
Two eggs, one cup sugar, butter the size of walnut, one teaspoon
vanilla, one tablespoon flour, one teaspoon baking powder, one cup dates,
one-h~lf cup walnut meats. Serve with ~J.Yhipped cream. This makes ten
small c'l:lishes.-Mrs. Frank Katzenberg. ~·<:e·/·' : . <·..{)CLeo
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STEAMED BREAD PUDDING

Orre pint bread crumbs, one cup molasses, one cup hot water, one cup
flour, o~ cup raisins, one tablespoon butter, one egg, one teaspoon soda,
spice to \aste; steam two hours; use any pudding sauce desired. The
following ~s a good one: One tablespoon of flour stirred into one cup of
sugar; add\. a little cold water, then add one pint boiling water; boil three
minutes; add butter size of small egg; after removing the sauce from the
'*'fire add one teaspoon lemon extract.-Mrs. Adolph Kull.

PEACH WHIP
One and one-half cups sliced peaches, one-half cup sugar, white of one
egg. Place all into a large bowl and whip with egg beater until light.
Delicious when served with plain gelatin or baked sponge pudding.Mrs. D. W. Forbes.

PLUM PUDDING

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Two cups rolled oats or wheat, three tablespoons flour, one-half cup
molasses, one-half cup brown sugar, one cup sweet milk, one teaspoon
cinn,11mon, one teaspoon cloves, one teaspoon soda, salt, one cup raisins Qr
dar;s; steam three hours. Serve with cream.-Mrs. D. W. Forbrs'f
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consin Electric Compan
Electrify ; '1 to Satisfy"

FROZEN CUSTARD

SOUPS AND DUMPLINGS

One quart new milk, one and one-half cups sugar, two tablespoons
cornstarch, three yolks of eggs, three whites of eggs. Cook one quart milk
and one cup sugar until it boils, then add one-half cup sugar, two t:tblespoons cornstarch and three yolks of eggs mixed together; boil again and
then let cool; when cool add one quart new milk and the beaten \Vhites
of three eggs.-Mrs. John Madison.

CELERY SOUP
Break apart and clean two bunches of celery, then chop it finely and
boil in just enough water to cover until it is soft enough to rub through
a colander; scald three pints of milk and add to the celery and the water
in which it was boiled; add onion if desired; then rub together one tablespoon butter and flour and stir it in the boiling soup; season with salt and
pepper and serve with strips of toasted bread or crackers.-Mrs. D. W.
Forbes.

STEAMED FRUIT PUDDING
One-fourth cup butter, one-half cup molasses, one-half cup milk, one
egg, one and one-half cups graham flour, one-half teaspoon soda, one teaspoon salt, one cup raisins. Melt butter; add molasses, milk and egg well
beaten; add flour and salt; seed raisins and sprinkle with flour; add soda
last of all; steam two and one-half hours in buttered mold.
Sauce for pudding.-One-half cup sugar, one cup boiling water, one
blespoon cornstarch, two tablespoons butter, one teaspoon vanilla.H.D~:ster.

TOMATO SOUP
One quart milk, one bay leaf, one-fourth teaspoon soda, two tablespoons butter, one stick chopped celery, two tablespoons flour, one teaspoon
sugar, two teaspoons salt. Put tomatoes on to cook with bay leaf and
celery, a little onion may be added; let boil until tender; make milk hot,
rub butter and flour together, soften with a little milk, then add to the
rest of the milk and stir constantly until boiling; strain tomatoes into the
soup dish, add sugar, salt and soda, and quickly the hot milk, stirring all
the time. Serve at once.-Mrs. J. J. Meyerhofer.

HEAVENLY HASH
cream, twenty-five best marshmallows (sliced fine),
; mix marshmallows and nuts with the whipped
several hours, then serve (ice cold), decorated with
rs. Dwight Gleason.

POTATO SOUP
Dice three large potatoes, one onion, two sticks of celery, pepper and
salt; boil these in one quart of water; when done pour all into dish, into
which has been sliced thin stale bread and one cup sweet creanf.-Mrs.
D. W. Forbes.
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CARAMEL PUDDING
alf cups of medium brown sugar, two cups milk, one
(dissolved in a little milk) ; brown the sugar in
the milk, thin the cornstarch, add a little butter
) ; put in molds to harden and serve with whipped cream.

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One quart milk, one-half can tomatoes, two tablespoons buttei); one .. "'
half tablespoon sugar, a pinch of salt and pepper; stew tomatoes and': ad<f
to milk; add to tomatoes salt, sugar and pepper; add tomatoes'"to milk'~
Mrs. J. Kordoski.

CARAMEL SAUCE

TOMATO SOUP

white sugar, one cup brown sugar, one teaspoon butter, one
cups water; boil together until consistency of syrup.-Mrs.
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PUDDING SAUCE
rry, grape or strawberry juice, boiled, sweetened and thickened
'iittle cornstarch makes a delicious sauce for rice, bread or steamed
-Mrs. J. A. Ryan.

PUDDING SAUCE

MARYLAND TOMATO SOUP

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Take six or eight ripe tomatoes, peel and put them over to boil in
cold water, add a teaspoon soda and salt; when done take butter the size
of an egg, two or three tablespoons of flour and brown, then let this cool;
when cciol add milk or sweet cream; let this come to a boil, stirring constantly; put with tomatoes, adding a little pepper. This makes a fine soup.
-Mrs. Ed. Holtzheimer.

INVALID SOUP
<'/

heaping tablespoon butter, one-half cup sugar
and sugar, add white of

52

Boil one and one-half quarts of buttermilk, add one tablespoon of
sugar, one-half teaspoon of salt; when it comes to a boil drop in a few
dumplings made of one-half cup of flour, a pinch of salt, one-half teaspoon
of baking poyvde~;, ..~~t ,in the flour, one egg, stirred well.-Mrs. W. C"'
Maas.

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GREEN CORN SOUP

I

Six ears sweet corn or enough to make one pint, water to cover the
ears, one pint milk or cream, one teaspoon flour, one teaspoon butter, one
teaspoon sugar, one teaspoon salt, pepper.
With a sharp knife scrape the thinnest possible shaving from each
row of kernels, then with the back of the knife scrape out the pulp, leaving
the hull on the corn. Break the cobs, if long, and put them on to boil
with enough cold water to cover them. Boil thirty minutes and strain
(there should be about one pint of water when cooked) put the corn
water on to boil again and when boiling add the corn pulp. Cook fifteen
minutes, add the salt, pepper, sugar and boiling milk, cream the butter
with the flour and mix gradually; boil up and serve at once. Canned corn
may be used in the same way.

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CREAM OF CORN SOUP

-I

One can corn, two and one-half pints milk, two tablespoons butter,
one tablespoon of flour, one tablespoon salt, one saltspoon pepper, one
tablespoon onion. Chop and mash the corn as fine as possible; put it with
the milk in a double boiler and cook fifteen minutes; put the butter and
onion in a small frying-pan, and cook slowly ten minutes. Add the flour
and cook until smooth. Stir all into the corn and milk; add seasoning,
straip and serve.-Mrs. 0. lVIeurer.

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CREAM TOMATO SOUP

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O~e can tomatoes, three and one-half tablespoons flour, one and onehalf te~poons salt, one-half teaspoon soda, four cups of milk, a dash of
pepper; 'Scald the milk, thicken with the flour diluted with enough cold
milk to pour, stir thoroughly and cook ten minutes; cook the tomatoes ten
minutes, rub through a sieve; add soda; combine the mixtures, strain (salt
and,,l'peppe~ must be added last). A small piece of bay leaf may be added
,to, ~my crl(<lm soup.-C. A. Price.

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VEGETABLE SOUP
Boil a medium sized piece of soup meat two hours; strain and return
the stock to the pot; take one head cabbage, six carrots, two small onions,
one turrtip, two stalks celery and a little parsley; chop all together and
add to soup stock; when nearly done add one cup cooked rice, season to
taste with salt and pepper. Sufficient for eight persons.-Mrs. H. Katzenberger.

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Put two cups of tomatoes to heat in pan or kettle; add three-fourths
of a teaspoon of salt, one-eighth of pepper and a teaspoon sugar; add a cup
of· chopped cold meat.
Make dumplings of two cups of flour, two teaspoons of baking
powder, a half tablespoon of butter, three-fourths cup of milk; drop the
dumplings by spoonfuls in the hot mixture, cover closely and cook slowly
fifteen minutes.-Mrs. L. A. Kimball.

l

CHELINI'S
Wlln©ll®~<IDll®

Purity Ice Cream

<ID!lil<dl

~®fr<ronll

GIVE US A TRIAL
PHONE 326-W
Lake Geneva, Wis.

723-725 Main Street
B. CHELINI, Prop.

We Are Always Ready to Serve You at

L. M. TRAVER'S

GARAGE
Dodge Brothers Sales and Service
LAKE GENEVA, WIS.
PHONE 313-W

"Satisfied Customers Our Motto"

LAWRENCE KOHN

JOHN T. JENNINGS

1Sobn & 31enning~
QI:br jforemo!lt Qf:lotbitr!l

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Men\ and Boys' Shoes

I

Lake Geneva, Wis.

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A\

CHINESE DUMPLINGS

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Cobb Hardware Co .
1'!IDJE;

WTI~Q:IID~~Jr~~ ~'IT'@~~

Lake Geneva, Wis.

PHONE 6

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55

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DROP DUMPLINGS

MACARONI AND CHEESE

One large cup milk, one tablespoon cream or other shortening. One
egg, lwo teaspoons baking powder; add flour enough to make dough stiff
enough to drop by desert spoonful into meat stock.-Mrs. Maggie
Scarcliff.

Two cups macaroni, one quart water, one-half teaspoon salt; boil
until done; turn off water; make alternate layers of macaroni, grated
cheese, cracker and bread crumbs seasoned with butter, salt and pepper;
pour over this heated milk until very wet; bake one and one-half hours.

POTATO SOUP

IT ALlAN MACARONI

Three large potatoes, one quart milk, one small onion, three tablespoons butter, two tablespoons flour, one and one-half teaspoons salt, onefourth teaspoon celery salt, one teaspoon chopped parsley. Cook potatoes
in boiling salt water, when soft, mash well. Scald milk with onion; add
milk slowly to potatoes; add butter and other ingredients; cook a few
minutes; sprinkle with parsley and serve.-Mrs. Oscar W. Hafs.

One package macaroni in boiling water with a little salt, when quite
soft drain, pour In baking dish; put two cans of tomatoes in a stew-pan
with two tablespoons butter, pinch of cayenne pepper, a teaspoon sugar;
boil twenty minutes; pour over macaroni and bake a light brown.-Emily
Katzen berg.

CREAMED CABBAGE

LIVER DUMPLINGS

Boil cabbage in salt water; when done, drain; return to kettle; add
one-half cup milk; let come to boil and stir into this one tablespoon flour
rubbed into tablespoon of butter; season with pepper and salt; turnips and
carrots may be cooked the same way.

Two pounds of liver, small piece suet, season to taste with salt, pepper
anli nutmeg; one-half onion, five crackers (rolled fine), three eggs, one
cup flour; put liver, suet and onion through meat grinder; add seasoning,
eggs, crackers and flour; drop by tablespoonfuls into boiling salt water;
let boil ten to fifteen minutes; drain onto a hot platter and pour over onions
that have been fried in butter.-Mrs. 0. Meurer.

SCALLOPED CABBAGE
Boil one small head of cabbage in salted water fifteen minutes; drain
and chop fine; butter a baking dish; put in a layer of cabbage, sprinkle
with cracker crumbs, pepper and salt and bits of butter; repeat alternately
until dish is full; pour on enough milk to moisten good and bake one-half
hour.-Mrs. R. Otto.

NOODLES
To each egg take one cooking spoon of cold water, and salt to taste;
beat eggs, add water and salt, then enough flour to knead very stiff; cut
off small piece·s and roll very thin, lay on table and partly dry them, then
sprinkle each with a little flour, roll or fold and cut very fine; shake out
on table until perfectly dry; drop in boiling salt water ten or fifteen
minutes; drain and season with butter grated bread crumbs fried brown.
Delicious with sauer kraut.-Mrs. Otto Meurer.

BAKED TOMATOES
Tomatoes, bread, salt, pepper, butter; select nice sized tomatoes and
with spoon take out some of the pulp; put pulp in dish and add enough
bread to thicken the pulp; add salt, pepper and little butter; fill the
tomatoes again and put small piece of butter on each one; bake ten minutes
in hot oven; be sure oven is hot.-Mrs. John Madison.

GERMAN POTA TO DUMPLINGS
Take two dozen large potatoes, boil one dozen with the skin in salt
water; pare and wash them; the. other dozen grate raw, squeeze perfectly
dry through a cloth; mix them with the mashed ones, then add two heaping tablespoons of flour, one teaspoon of salt, one egg; mix thoroughly,
then have ready four slices of white bread, cut in small squares and fried
a light brown in butter; mix these with the potatoes; then make into balls
and roll lightly in flour and boil in salt water. These are delicious with
sauer kraut.-Mrs. Otto lVIeurer.

CAULIFLOWER
Trim a fine white head of cauliflower; lay in salted water for an
hour; then tie in a thin white cloth and steam three-fourths of an hour;
turn into a dish; sprinkle with a little salt and pour over it a cream sauce.

SQUASH
To get the best results cut up a dry, yellow winter squash in good
sized pieces and bake till tender without browning; then scrape it out into
a pan, season, add plenty of butter and reheat.

VEGETABLES
STEAMED CABBAGE

FRIED CARROTS

Iiutter or drippings size of an egg, shred one head of cabbage, two
tablespoons water, pepper and salt; put all into a basin and cover; cook
over a moderate fire.

Boil after scraping; cut in halves lengthwise; season; roll in flour
and fry.

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LEFT OVER CAKE
Slice cake; make a white sauce of butter, flour, milk, pinch of salt,
flavoring; cover cake and serve. Makes a delicious desert.-Mrs. 0. W.
Hafs.

FRIED TOMATOES
Slice half-ripe tomatoes about three-fourths of an inch thick, sprinkle
with salt, pepper and a little sugar; dip in buttered cracker crumbs and fry.

FRUIT WHIP

BAKED EGG PLANT

Soak dried prunes or apricots over night in enough water to cover.
Cook until tender in the water in which they were soaked. Add sugar to
taste. Convert into fruit pulp. (Apple sauce can also be used.) One-half
cup fruit pulp, sugar to taste, whites of two eggs beaten stiff, few grains
salt, few drops lemon juice; fold fruit pulp into the white of egg. Chill
before serving.-Mrs. Oscar W. Hafs.

Peel and slice an egg plant; leave in salt water thirty minutes; steam
until soft; mash and mix in two beaten eggs, one tablespoon butter, one
small cup sweet milk, one small cup bread crumbs; season with salt and
pepper; bake until brown.-Mrs. Chas. Gifford.

RICE CROQUETTES

CHEESE FONDUE

One pint cold cooked rice, three tablespoons milk, one egg, two tablespoons butter, one-half teaspoon salt, pepper, chopped parsley; warm rice
in double boiler with enough milk to soften it; add butter, seasoning and
beaten eggs, and cook until eggs thicken; cool, shape into rolls, roll in
bread crumbs and egg, and cook in hot fat.
SEVENTEEN-Lake View

One cup scalded milk, one cup soft stale bread crumbs, one-fourth
pound mild cheese cut in small pieces, one tablespoon butter, one-half teaspoon salt, yolks three eggs beaten; fold in whites of eggs beaten until stiff;
put in buttered baking dish and bake twenty minutes in moderate oven.Mrs. Wilson.

BAKED BEANS
One quart beans; one-half pound pork; one and one-half tablespoons
molasses; soak beans over night; in morning drain, cover with water, let
boil, then add one teaspoon soda; let boil several minutes and drain; rinse
with boiling water; recover with boiling water, add pork and cook till
beans are tender; put in an earthen pot, add molasses, pepper and salt, and
bake in oven five· hours.

SALADS
HAM SALAD

Take as many potatoes as needed and peel, slice very thin lay in cold
water for one hour, drain, dry between cloths; have ready a pan of fat to
the depth of one inch; when smoking hot drop in potatoes; keep in motion
while cooking; drain on paper, dust with salt and serve.

Take cold boiled ham, fat and lean together, chop it until it is
thoroughly mixed and the pieces are about the size of peas; then add to
this an equal quantity of celery cut fine-if celery is out of season lettuce
may be substituted; line a dish thickly with lettuce leaves and fill with
chopped ham and celery; make a dressing the same as for cold slaw and
turn over the whole. Very fine.-Amelia Hermann.

POT A TOES IN CREAM

TOMATO SALAD

SARATOGA CHIPS

Cold boiled potatoes, two-thirds cup cream, one-fourth teaspoon white
pepper, one-fourth grated nutmeg, one teaspoon salt; chop potatoes into
small pieces; add to them all the ingredients; put them into a baking dish
and bake thirty minutes in a quick oven; serve at once.

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SUCCOTASH
Cut hot boiled corn from cob, add equal quantity of hot shelled beans;
season with butter and salt; reheat before serving; canned corn can be
used with equally good results.

Peel and slice twelve good, sound, fresh tomatoes, the slices about onefourth of an inch thick; set them on the ice or in a refrigerator while you
make the dressing; make the same as mayonnaise, or you may use cream
dressing. Take one head of the broad-leaved variety of lettuce, wash and
arrange them neatly around the sides of a salad bowl; place the cold sliced
tomatoes in the center. Pour over the dressing and serve.-Amelia
Hermann.

PLAIN CREAM CABBAGE SALAD

"

BAKED PARSNIPS
Wash parsnips and cook forty-five minutes in boiling water, drain
and plunge into cold water, when skins will slip off easily; mash, after
cutting out tough centers; season with butter, salt and a little sugar if
liked; place in buttered baking dish; cover with buttered crumbs and bake
long enough to become brown.

~

One-half cup sugar, one egg, one teaspoon ground mustard, one teaspoon salt, one-half cup cream; beat all together thoroughly, then pour in
one-half cup hot vinegar; let slowly cook for a few moments and pour
over chopped cabbage.-Mrs. C. Malick.
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DATE SALAD
1'wo cups chopped apples, one pound dates, one cup celery, one cup
nut-meats chopped fine; one-fourth cup sugar, mix all with mayonnaise;
very good if one-half cup cream is added.-Mrs. Adolph Katzenberg.

SALAD VEGETABLE
One package mint tryphosia, one cup hot water, one cup cold vinegar,
one teaspoon salt; mix together. Then add one can pimentoes, one cup
celery, one onion size of egg, cut in tiny cubes; harden in mold.-Mrs.
Adolph Katzenberg.

TUNA SALAD
Drain oil from one can tuna fish, three hard boiled eggs, one cup
chopped celery or cucumbers, one tablespoon grated onion, pinch salt; mix
with mayonnaise and serve on lettuce leaves.

GREEN PEA AND EGG SALAD
Cut four hard boiled eggs lengthwise; remove the yolks and mix with
one cup of peas and enough salad dressing to moisten. Fill the whites and
serve in nests of head lettuce.-M~,s. Edw. Katzenberg. f~u· . .
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24-HOUR SALAD

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One pound marshmallows cut fine, one quart canned white cherries,
one can pineapple, drain off juice and cut fine, one-third pound nut-meats
or one cup.
Dressing for Salad-Yolks of four eggs beaten juice of one lemon,
one-fourth thick cream. Stir all together and cook until thick; when cool
stir in one-half pint whipped cream. Pour over salad mixture and let stand
twenty-four hours.-Mrs. L. 0. Hibbard.

HASTY RELISH
Three tomatoes chopped; one onion, one green pepper, one-half teaspoon salt, paprika, one-half cup vinegar, one tablespoon olive oil.

WATERMELON SALAD

WALDORF SALAD

Cut iced water melon in round balls with potato scoup; arrange
several balls on lettuce leaf and serve with French dressing.

One pint celery cut into dice, one pint chopped apple, one-half pint
nut meats; season with salt and pepper and let stand about one hour.
Shortly before serving cover with rich dressing.-Mrs. D. R. Kimball.

CABBAGE SALAD
One small head lettuce, shredded fine, one small can shredded pmeapple,· one-fourth cup sugar, one cup cream, one-fourth cup vinegar, teaspoon salt, paprika.

BANANA SALAD
Six bananas sliced, one-half pound marshmallows diced; mix well
with salad dressing, garnish with chopped nut meats; serve on lettuce
leaves.

SALAD DRESSING
Two eggs well beaten, eight tablespoons of vinegar, two tablespoons
sugar, one-fourth teaspoon mustard, one tablespoon butter, dash of paprika,
salt; cook in a double boiler stirring constantly until thick; thin with
cream.-Mrs. Wm. Krueger.

CABBAGE SALAD
Small head cabbage, shred fine, one cup peanuts, one cup carnation
cream, two tablespoons vinegar, one tablespoon sugar, one teaspoon salt;
beat cream five minutes; dash paprika; serve on lettuce leaves.

TOMATO CUP SALAD
Cut slice off bottom of tomato so it stands firm. Hollow tomato
very carefully, put contents in bowl. Then add two large green peppers,
twelve stoned olives, chopped fine, teaspoon salt, season with French
dressing and fill tomatoes, pour mayonnaise over top; garnish with parsley,
or serve on lettuce leaf.
60

BEAN SALAD
Take wax beans, slice up fine and cook till done, then drain; while
still hot stir in one tablespoon of butter, two tablespoons sugar and three
tablespoons of vinegar; add salt and pepper and a little sliced onion to suit
the taste; vary your seasoning to amount of beans.-l\1rs. Henry Kimball.

SALMON SALAD
One can salmon, one-fourth small head cabbage (chopped), one tablespoon mustard dissolved in one-fourth cup vinegar, one tablespoon sugar,
pepper and salt; when ready to serve add two tablespoons mayonnaise
dressing. Decorate with olives.

TOMATO JELLY (SALAD)
Put a can of tomatoes in a sauce pan with a slice of onion, one-half
cup chopped celery, a level teaspoon salt and a dash of pepper; bring to
the boiling point, strain, add juice of one lemon and one-half box of Knox's
gelatin that has soaked one-half hour in a pint of cold water; turn into
molds; when ready to serve dip quickly into boiling water. Serve with
mayonnaise dressing.

POTATO SALAD (HOT)
Pare six or eight large potatoes and boil till done and slice thin while
hot, peel and cut up three large onions into small bits and mix with the
potatoes; cut up some breakfast bacon into small bits sufficient to fill a
teacup and fry it a light brown; remove the meat, and into the grease stir
three tablespoons of vinegar, making a sour gravy, which, with the bacon,
pour over the potato and onion; mix lightly; to be eaten when hot.Amelia Hermann.
61

SALAD DRESSING
BOILED DRESSING
Two eggs (well beaten), one-half cup vinegar, one-half cup sugar,
one teaspoon salt, one teaspoon pepper, one teaspoon mustard, one teaspoon
cornstarch, one teaspoon butter; mix mustard and cornstarch in a little
water; boil all together over slow fire; this dressing can be used for cabbage
salad or banana salad with nut meats.-Mrs. A. G. Hibbard.

GIFTS THAT LAST

A. F. BROWN

WAT·CHE'8, JEWELRY,
SILVER, COLORED
GLASSWARE

Plumbing, Steam and Hot
Water Heating
Jobbing Promptly Attended
To ·

A. A. JOI-INSON

728 Gardner St.
Phone 591
Lake Geneva, Wis.

Jeweler
756 Main St.

Standard Plumbing Fixtures

Lake Geneva

SALAD DRESSING
Three-fourths cup vinegar, a little water, two tablespoons sugar, one
teaspoon ground mustard, yolks of three eggs, pinch salt, one teaspoon
butter; boil
together; whip whites of eggs and stir in last.-Mrs. Wm.
Katzen berg.
-.•,
·-,.·
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E. A. Buell
Dealer in

Contractors and Builders

Implements,
Fencing,
Posts, Wagons, Harness,
Oils, Etc.

Lake Geneva, Wis.

CREAM DRESSING FOR COLD SLAW
Two tablespoons whipped cream, two tablespoons sugar, four tablespoons vinegar; pour over finely chopped cabbage seasoned with salt.Mrs. Ryan.

Lawrie & Lees

DRESSING FOR CABBAGE
Put three tablespoons of melted butter on stove; add four tablespoons
of good vinegar, one small teaspoon mustard; let come to a boil; just before
removing from stove add one egg well beaten, stirring constantly that it
may not curdle; when cold stir in two-thirds cup of sweet cream.-Mrs.
Glenn Burgett.

William Duff

Hahn & Thon

Merchant Tailor

Grocery and Market

BOILED DRESSING

Made to Measure Clothes

PHONE 139-W

Beat three eggs very lightly, stir in one cup of vinegar, one-half cup
sugar, small teaspoon salt, a pinch of mustard, one tablespoon butter; boil
until it thickens; when cold add a cup of sweet cream.-Mrs. Wm.
Vogt, Jr.

Pressing

Repairing

PHONE 180-W

Cleanil'g

Lake Geneva, Wis.

Lake Geneva

RADIOS

TIRES

SHERRY SAUCE
Two tablespoons sugar, one tablespoon flour, one tablespoon butter,
one egg, a pinch of salt, one-half cup sherry wine; mix flour, sugar and
butter with a little cold water to a cream, then the egg; add two cups of
boiling water; sherry may be omitted and flavor with vanilla; pour over
sliced fruit when cold.-Bertha Katzenberg.

FRENCH SALAD DRESSING

Genoa Junction Auto Co.
Ford Authorized Sales
and Service

Five tablespoons olive oil; three tablespoons vinegar, one-fourth teaspoon salt, a little paprika; very good on a salad consisting of lettuce,
tomatoes, and hard-boiled eggs.-Gertrude Reith.

VIENNESE SALAD DRESSING
One cup thick sour cream, one tablespoon sugar, one saltspoon salt;
whip the cream until thick and then stir in enough vinegar to give dressing
a tart flavor; deliciolls for chopped cabbage, lettuce or any green salad,
62

B. J. BILL, JR.

B. F. SCHUREN

GENOA JUNCTION, WIS.

TELEPHONE 9
6~

SALAD DRESSING FOR CABBAGE
One tablespoon flour, one-half teaspoon salt; one-fourth teaspoon
pepper, one teaspoon mustard, two heaping teaspoons sugar, butter size of
a walnut, one-half cup mild vinegar; rub sugar, mustard, flour, pepper and
salt together; mix with vinegar and boil to a soft paste; take from stove;
add one-half cup sweet cream.-Mrs. Aug. Berndt.

SALAD DRESSING
This is fine and will keep a long time; add '\ little cream to it as you
use it: Two eggs (well beaten), one cup vinegar, four tablespoons sugar,
two teaspoons mustard, two teaspoons salt, two teaspoons flour; beat all up
together and cook slowly till thick, then add two tablespoons butter.Mrs. A. S. Rice.

"'

CUCUMBER PICKLES
For two quarts of cucumbers, two tablespoons sugar, two tablespoons
of salt, two tablespoons of mustard. Have cucumbers perfectly dry; mix
sugar, salt and mustard and sprinkle over thetn; add heated vinegar enough
to cover. A little alum keeps them crisp.-Mrs. D. R. Kimball.

CORN SALAD
Twelve large ears of toni, one head of cabbage (chopped fine), one
red pepper, one cup sugar, one-eighth tablespoon mustard, two tablespoons
salt, one quart vinegar; cook all together slowly one-half hour; put in glass
jars.-Mrs. E. Maas.

CANNED CUCUMBER SALAD
Two dozen cucumbers; one-half dozen onions (peel and slice thin),
three-fourths cup salt; let stand over night; three-fourths tablespoon
mustard seed; six tablespoons olive oil, one-half tablespoon celery seed, two
tablespoons sugar, one tablespoon pepper, three pints vinegar; if put up in
fruit jars will keep all winter.-Mrs. ]. Steffen.
'

CORN SALAD
One-half -gallon vinegar, two tablespoons salt, two cups sugar, onefourth pound mustard; boil all together and pour over ten cups of corn,
ten cups of chopped cabbage and three· peppers; cook slowly until
thoroughly done; do not use pepper seeds.-Mrs. John Deignan.

CHOWCHOW
One peck green tomatoes chopped fine; add a handful of salt and let
drain over night; chop two large cabbages and eight big onions; add one
gallon cider vinegar and four pounds brown sugar, two tablespoons black
pepper, two tablespoons each of cinnamon, cloves and allspice, four teaspoons of mustard and one of red pepper. Cook all together slowly for
three hours and seaL-Mrs. C. Malick.

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84

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MIXED MUSTARD PICKLES
One peck green tomatoes, four onions, one large head cauliflower, a
few green beans and cucumbers; chop fine, pour over a salt brine, let stand
over night, and drain. Take three-fourths gallon cider vinegar, one cup
sugar, two tablespoons butter; bring to a boiL Mix with cold vinegar one
cup flour, six tablespoons ground mustard, one-half ounce turmeric powder;
put over pickle~, cook about ten minutes, then put in glass jars.-Mrs.
E. 0. Kull.

CATSUP
Thirty large tomatoes, five large onions, two green peppers (no
seeds); cook and strain; add ten tablespoons sugar, six cups vinegar, five
tablespoons salt; boil down and bottle.-Mrs. D. R. Kimball.

TOMATO CATSUP
One peck tomatoes (peel, chop and drain in cloth over night); add
one and one-half pints vinegar, one-half cup salt, one cup brown sugar, one
cup mustard seed, two. tablespoons black pepper, one and one-half ounces
celery seed, four onions (chopped), tvvo red peppers (chopped). Mix well
and seal in bottles.-Mrs. George Hermance.

MIXED PICKLES
One quart of large cucumbers, one dozen small ones, one dozen small
onions, one cauliflo>ver, one quart green tomatoes. Put cucumbers in brine
and scald the rest in salt and water. Add pepper and whatever else you
like-two and one-half quarts vinegar, two and one-half cups sugar, one
cup of flour, one tablespoon mustard. Scald vinegar with sugar, flour and
mustard. Pour the vinegar over the whole and bottle when cool. Keep
sealed.-Mrs. John Diegnan.

TOMATO SOY
Two gallons green tomatoes (sliced), twelve good-sized onions, two
quarts vinegar, one quart sugar, two tablespoons salt, two tablespoons black
pepper, two tablespoons cinnamon and cloves. Mix well and put into jars.
-Mrs. Armstrong.

GREEN TOMATO PICKLES
One-half peck green tomatoes; pare and let stand in salt water over
night, then drain and scald in vinegar and ·water. Drain again and wipe
dry, then stick three or four cloves in each tomato. To one pint of vinegar
take two pounds brown sugar and a little stick of cinnamon; heat but do
not boil vinegar three mornings, and pour on tomatoes, then seaL-Mrs.
Herman Yanny.

CUCUMBER PICKLES
One gallon good cider vinegar, one pint salt, one pound ground
mustard, one cup sugar; put into a three-gallon jar. Wash cucumbers and
put into mixtt1re.-Mrs. E, 0. Kull.
65

....

BEET PICKLES
DILL PICKLES

One-half peck small dark red beets; boil till tender, peel, and put in
fruit cans. Boil for five minutes one quart vinegar, one large cup sugar,
one tablespoon whole cloves and piece cinnamon bark. Strain and pour
over beets while hot.-}\11 rs. C. Malick.

Boil, skim and let cool three cups vinegar, twelve cups salt brine that
will carry an egg, one and one-half teaspoons alum, five cents' worth
cream of tartar. When this is cold pour over fifty cucumbers that have
been packed in jar alternately with grape leaves and dill. These will keep
all winter.-Mrs. Peter Germann.

SWEET BRINE FOR HAM

DILL PICKLES

lVIix one and one-half pounds brown sugar and one pint salt; rub
into the meat well, let it lav twenty-four hours, and drain; then put in
jar and cover with th;s pickle: For one hundred pounds of meat, eight
pounds salt, five pounds brown sugar, two ounces of soda, one ounce saltpeter, four gallons water; stir until well dissolved. Let ham remain for
four weeks, take out, drain, and smoke.-Mrs. E. 0. Kull.

Put in a stone jar a layer of grape and cherry leaves and a little dill,
then pack in layer of cucumber leaves, dill and cucumbers, and so on till
jar is full, with leaves on top. Take one cup of salt, three quarts o£ water,
one quart of good cider vinegar; let come to a boil, then let fbol five
minutes and pour on pickles. Put a weight on top. Good to use in a few
weeks.-Mrs. A. S. Rice.

CHOWCHOW

GOOD PICKLES

One peck green tomatoes, three heads of cabbage, six large peppers,
all chopped fine and mixed with one pint of salt. Let stand over night,
then drain off the brine and boil the whole slowly for one hour in one
gallon of vinegar; then drain this off, take another gallon of vinegar with
one-fourth pOlmd of ground mustard, three and one-half pounds brown
sugar, one tablespoon each of cinnamon, cloves and allspice, and boil all
togethcr.-Mrs. John Diegnan.

Put in the bottom of a two-quart fruit can two teaspoons salt, one
teaspoon whole mixed spices; fill can full of little cucumbers, then fill the
can full of boiling hot cider vinegar and seal tight.-Mrs. A. S. Rice.

CUCUMBER RELISH
Twelve large cucumbers peeled and chopped fine. Add one-half cup
salt, let stand for two hours, then drain good. Chop three large onions
and mix in two teaspoons black ground pepper, one teaspoon white mustard
seed. Add cold cider vinegar enough to cover. Can be kept in small jars.
Does not have to be air-tight.-Mrs. R. H. Bjerning.

CUCUMBER PICKLES
Pour boiling water over cucumbers and let stand twelve or twentyfour hours; dry with a cloth, pack in glass jars with spices between, then
pour over the following mixture: To one gallon of vinegar add one pound
sugar, one cup of salt, one tablespoon al urn. Seal immediately.-M rs. John
Diegnan.

BEET RELISH
One quart chopped boiled beets, one quart chopped raw cabbage, one
cup grated horseradish, two cups granulated sugar, one teaspoon salt and
a little celery seed. Mix and pack in jar and cover with vinegar.-M. H.

CUCUMBER PICKLES
Chop fine t\\~elve large cucumbers \Vithout seeds or skins, four large
green peppers and four large onions; add one-half cup salt, mix well, and
let stand over night. In the morning drain and add one cup of horseradish
(chopped fine), one cup sugar, one teaspoon celery seed, one tahlespoon
mustard seed; mix all with cold vinegar.-Mrs. Glenn Burgett.

DILL PICKLES
First make a brine which is strong enough to bear an egg, then add
half as much rr:orc ·water as you have brine. Wash the cucumbers in cold
water. In a stone jar place a layer of cucumbers, a layer of grape leaves
and a layer of dill, using leaves and stems. Fill the jar up in this manner,
pour the brine over all, and cover first with a cloth and then with a plate,
putting a weight on top of the plate. The cloth must be taken oft and
rinsed out clean frequently.-Mrs. J. Steffen.
6~

MUSTARD PICKLES
One quart small onions, two small green peppers, one red pepper, one
quart small cucumbers, one quart large cucumbers sliced, one quart green
tomatoes diced, one large cauliflower; cover with the following brine and
let stand twenty-four hours; one pint salt, four quarts water.
The following morning let the brine and mixture come to a boil;
drain.
Dressing-One cup flour, six tablespoons Colman's Mustard, two cups
tablespoon tumeric, two quarts cider vinegar; boil until thick 1,
then add pickles.-Mrs. Wm. Krueger.
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MOTHER'S PICCULUA

'h

tomatoes, one head cabbage chopped; mix with one
in thin bag and let drain over night; in morning add
four green peppers, chopped; mix: all; one and one-half
ablespoons mustard seeds; boil thirty minutes, add enough
,-Mrs. Adolph Katzenberg.
67

SPICED RHUBARB

,..

Sprinkle two and one-half pounds of sliced rhubard with one pound
of sugar and let stand over night. Drain in the morning and add to the
juice one cupful of water, one cupful of sugar and one-half cupful of cider
vinegar. Put on to boil with a spice bag containing one-half teaspoonful
each of cloves, mace, allspice, ginger and cinnamon. Boil until it forms
a nice syrup, then add rhubatd and boil untihhick.-Mrs. George Gauger.

SPANISH PICKLES
One peck green tomatoes (thinly sliced), four onions (sliced) ;
sprinkle same with one cup salt, let stand over night, then drain. Add
one-half ounce each of cloves, allspice berries and peppercorns, one-half
cup mustard seed, one pound brown sugar, four green peppers (chopped)
and enough cider vinegar to cover. Boil one-half hour.-Mrs. D. C.
Forbes.

SWEET PICKLES

.

CHERRY PICKLES
Take half-grown cucumbers, pack in jar with dill and cherry leaYes
between each layer. Cover with a brine one cup salt 'to five quarts of
water. Allow to stand two weeks. Then take from brine, cut in inch
pieces, pack in sterilized jars, fill with syrup of one cup vinegar, one cup
sugar, mixed spices and seal.-Mrs. James Deignan.

· CUCUMBER PICKLES (SLICED)

Remove the seeds, pulp and stems from six green and six red peppers,
add six peeled onions, and run through the meat chopper. Put in saucepan,
cover with boiling water, let stand five minutes, then drain. Cover with
following mixture and let simmer twenty minutes: One cupful sugar, two
tablespoons salt and one and one-half cups vinegar. Store in glass jars.M rs. E. E. Potter.

PUTTING UP CUCUMBER PICKLES
Put into a two-quart glass can four tablespoonfuls of sugar, four of
salt, and four scant tablespoonfuls of ground mustard. Shake• these
ingredients well to mix the mustard with the salt and sugar; then add one
teacupful of good vinegar and shake well again to dissolve. Now' wash
the cucumbers and fill the glass jar, and then cover with vinegar 'and seal
as usu.al.-Mrs. J. H. Hoffman.
·

SLICED CUCUMBER PICKLES
Part' <ll!d slice two dozen medium cucumbers and six onions. Sprinkle
with salt and let stand over night; drain dry.
Sauce-Two-thirds cup of mustard, one tablespoon each white pepper,
ginger and celery seed. Mix with enough oil to make a stiff paste. Add
three pints of vinegar, cook, and when cold pour over pickles.-Mrs.
Potter.

SOUR CUCUMBER PICKLES
Fill glass jars with cucumbers (pickle size) and cover with mixture
in the following proportions: One gallon vinegar, one cup of salt, one cup
of sugar.-Mrs. E. E. Potter,

APPLE GINGER

SPICED CURRANTS

Four pounds each of apples and brown sugar. JV1ake a syrup of sugar,
adding a pint of water; chop apples fine, put in syrup with four sliced
lemons. one ounce of green ginger root. Boil until clear.-Mrs. Ed.
Katzen berg.

For each four pounds of fruit take four pounds sugar, two teaspoons
each of allspice and cinnamon, one-half teaspoon each of cloves and salt,
one and one-half teacups of vinegar. Let come to a boil before adding
h:uit. Boil at least one hour.,-Mrs. \Vm. Vogt, Jr.

MUSTARD PICKLES

GREEN TOMATO PICKLES
·One peck green tomatoes (sliced), si~ large , onions · (sliced), Put
into a jar and sprinkle through them one cup of salt; let stand over ni::;ht,
drain off in the morning; then take two quarts of water and one quart of
vinegar, boil the tomatoes; onions and three red peppers (sliced fine) in
thjs for five'minutes, then drain in a colander and put in your kettle four
qtrarj;s vinegar, two pounds of brown sugar, one-half pound, ground
niustard. two tablespoons ground cloves, two tablespoons ground ginger.
Boil fifteen minutes and then put in jars.-Mrs. Otto. Meurer.

"

MUSTARD PICKLES
vVash small cucumbers, pack in can, put in one
tablespoons mustard seeds, fill can with cold vinegar, and
Katzenberger.
GS

Take eight pounds of green tomatoes and chop fine; add four pounds
of brown sugar and boil down three hours; add a quart of vinegar, a teaspoon each of mace, cinnamon and cloves, and boil about fifteen minutes.
Let cool and put in jars.-Mrs. George Gauger.
Twelve large cucumbers, six onions, one pint vinegar, one cup brown
sugar, one teaspoon celery seed, one teaspoon ginger, one teaspoon mustard
seed, one teaspoon pepper, one teaspoon cinnamon bark, one teaspoon salt,
one teaspoon turmeric powder. Peel and slice fine cucumbers and onions,
sprinkle with salt, let stand one hour, then drain, and remaining ingredient
let come to a boil and seal while hot.-Mrs. John Vinant.

PEPPER RELISH

To make one gallon of pickles usc three cups of
of sugar, two tablespoons of grated horseradish, two
spices, one tablespoon of dry mustard. Boil this all to
in salt water for twelve hours, then draw and put in j
over them and seal while hot.--Mrs. Wm. Ziech.

'

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GINGERED PEARS

~

Eight pounds pears, four pounds sugar, one-half pound Canton ginger,
four lemons. Quarter, core and remove stems from pears and cut into
small squares. Grate the rind of the lemons. Boil water, sugar and lemon
juice together fifteen minutes. Add fruit and ginger and cook slowly two
and a half hours. Seal hot.-Mrs. A. W. Hafs.

PICKLED PEACHES
One-half peck peaches, two pounds brown sugar, one pint vinegar,
one ounce stick cinnamon, and cloves. Boil sugar, vinegar and cinnamon
twenty minutes; dip peaches quickly into hot water and rub off fuzz with
a cloth; stick each peach with four cloves, put into syrup, and cook until
soft.-Mrs. Albert Baumann.

PICKLED CAULIFLOWER
Break the heads into small pieces and boil ten or fifteen minutes in
salt and water. Remove from the water and drain carefully. When cold,
place in a jar, pour over it hot vinegar in which has been scalded a liberal
supply of whole cloves, pepper, allspice and white mustard. Tie the spices
in a bag and on removing the vinegar from the fi;·e stir into each quart of
it two teaspoonfuls of French mustard and half a cup of white sugar.
Cover tightly and be sure to have the vinegar cover the pickles.-Amelia
Hermann.

CHOWCHOW
One head of cabbage, two dozen cucumbers (medium green), two
dozen green tomatoes, one dozen onions, three green peppers, two heads
celery; chop all together fine. Mix with one cup salt, let stand over night;
squeeze out, put in kettle with one quart of vinegar and one quart of
water. Scald, drain. Put in two quarts of fresh vinegar one cup mustard
seed, little celery seed, two pounds sugar, one teaspoon ground cinnamon,
one teaspoon allspice; let heat together and put in jars while hot.-Mrs.
N. Myerhofer.

STRING BEANS (VEGETABLE)
One peach basket full of cut beans (washed), one cup salt, one cup
sugar; let stand, over night; fill in fruit jars with juice.-Mrs. N.
Meyerhofer.

PEPPER HASH
Twelve green peppers, twelve red peppers, ten large onions, three
pints vinegar, one and one-half cups sugar, three tablespoons salt, two
tablespoons mustard seed, two tablespoons celery seed. Chop peppers and
onions firie and cover with boiling water; let stand five minutes, drain,
cover again with boiling water and let stand ten minutes; drain. Add all
the ingredients and cook fifteen minutes. Add celery and mustard seed to
taste.-Mrs. H. D. C. Bannister.
7 ~)

SWEET APPLE PICKLES
Four cups sugar, four cups vinegar, three cups water; boil and put in
pickles.-Mrs. Wm. Vorpagle.

CHILI SAUCE
Nine ripe tomatoes, one onion (chopped fine), two cups vinegar, two
teaspoons sugar, one teaspoon each of ginger, cloves, cinnamon and allspice.
Mrs. Nutt.

INDIAN SAUCE
Pare and core twelve apples; peel and seed twelve tomatoes; chop
nine onions. Boil these until soft in one pint of vinegar, then add one-half
cup salt, two cups sugar, one teaspoonful each of ginger, pepper, cloves and
cinnamon. Then let it boil again for a few minutes and put in cans.M rs. J. Thomsen.

MISCELLANEOUS
CROST ADES OF BREAD
Cut stale bread in squares or circles. Removing centers leaving cases
brush over with melted butter and brown in oven. Fill with creamed
vegetables, fish or meat.-l\1rs. L. G. KimbalL

RICE WATER
Wash two ounces of rice, boil one hour in two quarts of water, strain
and sweeten; may be flavored.

OATMEAL GRUEL
Mix one-half cup of meal with a little cold water; then add a pint of
boiling water, salt and boil thirty minutes.

A TRIFLE TO USE LEFT OVER CAKE OR CANNED FRUIT
Line sherbet cups with thin strips of left-over cake; into the nest of
cake put any left over canned fruit-pears, peaches, pineapple or apple;
pile whipped cream, sweetend and flavord to taste, over fruit and sprinkle
with chopped nuts.-Mrs. Kull.

FOOD-FOR-THE-GODS
One pound of powdered sugar, six eggs (whites beaten stiff and added
last), one-half pound chopped walnut meats. one-half pound dates
(chopped), three tablespoons grated bread crumbs, one teaspoon baking
powder; bake in two or three layers fifteen minutes; break in pieces and
serve with Jvhipped cream.-Mrs. A. G. Hibbard.
71

DEVILED EGGS

DRESSING FOR GOOSE OR TURKEY

Boil hard the number of eggs desired; cut lengthwise in half; extract
the yolks, rub to a smooth paste with a little melted butter, salt, pepper,
mustard, and very little vinegar; fill the whites with the paste and serve
on platter garnished with parsley or lettuce leaves.-Mrs. H. Katzenberger.

One loaf white bread, one-fourth pound pork sausages, one-half pound
prunes, three apples, one egg, one-half cup chopped celery; salt and pepper
to taste; cook the heart and liver of the fowl; let it stand to cool. then
chop it up fine and add the liquid to one loaf white bread. Add the
sausages (which have to be skinned), pare and slice three medium sized
apples and add one egg to the mixture. Add one-half cup chopped celery;
soak the prunes over night; in the morning drain off the water and add
the prunes and salt and pepper to taste. Mix welL-Mrs. T. Skrogstad.

BAKED OMELET
Add to tea-cup warm milk: one tablespoon butter, one tablespoon
flour (wet to a paste), stir into milk; mix in the beaten yolks of six eggs,
salt, pepper; and last, fold in whites (beaten stiff) ; bake twenty minutes.
Serve immediately.-Mrs. Chas. Gifford.
.

TOMATO CHUTNEY

EGGS WITH TOMATOES

Takes Place of Catsup

Five eggs, one-half pint tomatoes, one-half tablespoon flour, very small
onion (minced), one teaspoon salt, pepper; put onion and salt in butter
in basin; add tomatoes; when boiling add beaten eggs; let thicken slowly;
serve on crisp toast wet with cream.-Mrs. Chas. Gifford.

Cut up and peel twelve large tomatoes, six onions chopped fine, one
cup vinegar, one cup sugar, handful raisins, chopped fine, salt to taste, onehalf teaspoon cayenne, one-half teaspoon white pepper; boil one and onehalf hours, bottle or put in jars and seal.~Mrs. Carl Zarnsdorf.

CLAM CHOWDER

GRAPE CONSERVE

Two or three slices of bacon, one onion, two or three large potatoes,
one pint clams, one can strained tomatoes; season with thyme, salt and
pepper. Pare the potatoes and cut in small cubes; cut bacon and onions
Into small pieces and brown in a soup kettle, then add potatoes with enough
water to cover and cook lin til tender; then add "the strained clam juice,
tomatoes, seasoning and, lastly, the chopped clams.-Mrs. 0. Meurer.

Five cups of pulp, three cups of sugar, two cups of raisins, one cup of
nutmeats, chopped; boil twenty-five minutes.-Mrs. E. T. Hibbard.

CORN CHOWDER
Put a generous half cup salt pork in a saucepan over the fire; when
it begins to fry, add one onion, sliced. Stir until it begins to brown, then
add one cup corn, one cup raw potato (cut into dice), one quart boiling
water, one tablespoon butter; cook one-half hour, then add one tablespoon
flour, one pint milk, one-half teaspoon salt, pepper. \Vhen it boils add six
rolled crackers and serve.

BAKED EGGS
One-half tablespoon butter melted in pan, six eggs, one-fourth' cup of
milk (poured over eggs), one cracker rolled fine, salt and pepper to taste.
-Mrs. A. G. Hibbard.

BAKED CORN AND CHEESE
GRAPEJUICE, JAMS AND JELLY

Two cups corn, one egg, two tablespoons of melted butter, one cup
milk, salt and pepper; beat eggs slightly, add to the milk, mix with corn,
then stir in butter, pepper and salt; pour into a well-buttered baking dish;
cover with grated cheese and a few bread crumbs; dot with pieces of butter;
bake twenty-five minutes, or until brown.-Mrs. Andrew Yanny~

BAKED APPLES

GOOSEBERRY CONSERVE
Five pounds gooseberries, two pounds ralSlns (seeded and cut), five
pounds sugar, five oranges (juice of all and rind of three). Put rind in
cold water, let simmer slowly until boiling hot, then pour off water, chop
fine, squeeze orange over sugar; add gooseberries, raisins and orange peels
and heat all slowly for twenty minutes.

.
J-1

Pick nice, sound, tart apples; remove blossom end; fill with sugar and
a small piece of butter; place in a deep basin with one cup sugar and one
of water, to bake; when baked remove apples to a glass dish and pour the
syrup over them; serve cold.-Mrs. J. A. Ryan.

GRAPE FUDGE
Six pounds of grapes off stems, six pounds of sugar, one po~nd nut
meats, one pound raisins. Pulp grapes-cook pulps a little to put through
sieve to take out seeds; cook skins in very little water containing about one
tablespoon vinegar. Put all together and cook one hour.-Mrs. W. C.
Arnold.

TO CAN CORN
Nine cups of sweet corn, one-half cup sugar, one-half cup salt, onehalf cup boiling water; cook fifteen or twenty minutes, then can. Keep in
a dark place.-Mrs. E. 0. Kull.

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RED RASPBERRY CONSERVE
PEAR CONSERVE

Juice of five pounds currants, one quart red raspberries, five pjl)unds
sugar, one pound raisins, two oranges, parboil chopped rind of one orange,
boil until thick. Good for sandwiches.

Four pounds of ripe pears (chopped), three pounds of sugar, one
pound of figs. Boil until thick and fill in jelly glasses.-Mrs. Thomas
Helgur.

TOMATO PRESERVES
One-half_,peck ripe tomatoes, eight cups sugar, two sliced lemons, one
ounce stic~ ci~~on. Boil four hours.-Mrs. Koenig.

PUMPKIN CONSERVE

Five quarts tomatoes, six quarts apples; stew separately, mix well;
put in a kettle and add six pounds of sugar, two tablespoonfuls of ground
cloves and three tablespoonfuls of cinnamon.-Mrs. E. G. Price.

Cut a ripe pumpkin into one-half inch squares. Put into deep dish
and sprinkle with sugar, one-half cup sugar to four quarts pumpkin. Let
stand two days. Then drain off all water, add same quantity of good
cooking apples; then put one-half pound sugar to each pound of fruit.
Then boil; add two lemons, eight raisins if liked; boil until tender and
thick. Put in jars and seaL-Mrs. S. J. Charles.

Pick over, wash, drain and remove stems from grapes. Separate pulp
from skins, put pulp in preserving kettle, heat to boiling point and cook
slowly until seeds separate from pulp; then rub. through a sieve. Return
to kettle with skins, add eqcal amount of sugar and cook slowly thirty
minutes, stirring to keep from burning. Put in tumblers.-Mrs. Albert
Baumann.

":URRANT JELLY
Pick over currants; wash and drain; cook with a little water until
currants look white; strain through a coarse strainer, then allow juice to
drop through a double thickness of cheesecloth. Measure and boil fifteen
minutes. Add equal measurements of heated sugar, then boil ten to fifteen
rpinutes longer. Skim and pour into moulds.-Mrs. Albert Baumann.

PEAR MARMALADE OR JAM
Cut pears in halves, remove core, put in porcelain-lined kettle, add
sufficient water to cover bottom of kettle, cover and heat slowly to boiling
point. Then stir and mash until fine; add half as much sugar as pears
unless pears are very sweet; boil slowly, stir occasionally, boil until jellylike, put in jars and seal.
,;,:Plum jam can be made the same as pear. To add half apples makes
plu,ijam a little more dainty.-Mrs. L. G. Kimball.
'

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PINEAPPLE ICE.

Ill

Pears, grapes and sugar. Take equal parts of pears and grapes.
Separate skins of grapes from pulp and squeeze pulp through a colander
to extract seeds. Mix pears, grapeskins and pulp; take equal parts of this
mixture and sugar and boil together until of jam consistency.-Mrs. Henry
Arnold.

GRAPE JUICE
Pick the grapes off the stems, put them in a kettle and cover scantily
with water. Boil them, strain, and add to every quart of juice one-half
to one cup of sugar, according to how sour the grapes are. Heat up
juice again and just let it come to a boil. Then bottle it.-Mrs. A.
Hafs.

PURE UNFERMENTED GRAPE JUICE

Juice of four quarts ripe red currants, one pound raisins, juice of
three oranges, grated rind of one and one-half oranges, four quarts sugar;
cook a'll together for about one-half hour.-Mrs. S. 0. Hibbard.

74

~

KING'S JAM

Take only Concord grapes, pick them from stems and wash thoroughly,
then place them in a cloth and press so as to extract the juice well ftom
the skins; place the juice in a porcelain-lined kettle and boil fifteen
minutes, after which let simmer another ten or fifteen minute~ on back of
stove. In meantime boil bottles and corks, and while bottles are still hot
fill in the juice and cork tightly. It would be well to seal th~ same. If
desired, a pint of water and one-half pound of sugar may be added to a
quart of juice before boiling.-Mrs. 0. Meurer.

THANKSGIVING SAUCE

~

Two cups water, one cup sugar, juice of three lemons, two cups ice
water, one can pineapple. Make a syrup by boiling sugar and water
together. Cool, add ice water, lemon juice and pif,leapple.
Freeze-Use three level measures of ice and one of salt. Mix ice in
salt in dish pans. Place mixture in top of double boiler and set into a dish
pan of water, keep constantly stirring.-Mrs. Oscar W. Hafs.

CURRANT CONSE.VE

"

"·.Take one pound of cranberries and boil them, then add one pound of
raisins and three cups of sugar; boil till thick, after removing from stove,
add nut. meats; very nice served with whipped cream.-Mrs. Chas.
Gleason.

f)

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TOMATO BUTTER

GRAPE MARMALADE

....

PLUM CONSERVE
One square basket bluish-red plums or nine pounds, four pounds
sugar, two whole oranges, grated rind of one, one cup walnut meats. Let
stand with sugar until it draws enough juice to boil; boil until thick; add
nut meats five minutes before removing from stove.

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MEATS AND FISH
HAM SOUFFLE

ECONOMICAL MEAT DISH

One cup cold chopped ham, one pint milk, one-half cup bread crumbs;
pepper and salt; three eggs. Beat the eggs light; mix the ingredients very
thoroughly and bake twenty-five minutes. Serve with tomato sauce.

Take about a three-pound round steak, two inches thick; pound in
just as much flour as you can (one cup), salt and sear in hot pan thirty
minutes. Pour boiling water over and simmer two hours.-Mrs. W. C.
Arnold.

MEAT SOUFFLE
One cup milk, one tablespoon butter, one tablespoon flour, one egg.
Cook these together and when thick stir in one cup chopped meat and
beaten yolks of two eggs. Cook one minute. When cool, add beaten whites
of two eggs and bake twenty minutes. This recipe is very good with
chicken or any meat.-lVI rs. Potter.

SPANISH MEAT BALLS
One can tomatoes, one chopped onion, one and one-half pounds
chopped round steak, one-half loaf soaked bread, one egg; paprika and salt
to taste, cook tomato and onion one-half hour, mould meat, bread and egg
into small balls, then cook in tomato three-fourths of an hour. Season with
pinch of cayenne and salt.-M. H.

RABBIT SMOTHERED IN ONIONS
Have rabbits skinned and dra\vn, wash several times in cold water,
joint and lay in middle part of roaster, sprinkle with salt and pepper and
a few dabs of butter, two tablespoons of bacon, drippings, and cover with
sliced onions. When onions are tender lay rabbit pieces on top to brown;
when brown turn and brown other side (keep a little water in underpart
of the roaster to steam roast until tender). Use water, which will be
juicy and rich, for gravy. When done lay rabbit pieces on platter, cover
with the onions and gravy, thickened with a little corn starch.-Mrs. G.
Kull.

MEAT LOAF
Two pounds hamberg steak, one egg, one cup cracker crumbs or
bread; one cup sweet milk, one onion (chopped fine), salt and pepper to
taste; put in greased pan and bake about two hours.-Mrs. F. Glef!son.

AN ECONOMICAL MEAT DISH
Cut one pound of round steak in small pieces; place in a deep frying
pan, with one onion sliced and a rounded tablespoonful of bee.£ drippings
or butter; fry until well browned; stir in 'one heaping tablespoonful of
flour; add two cups o'f hot water; move to the back of the range, and
simmer one hour.
Mix one cupful of flour and one teaspoonful of baking powder with
· ·enougi,J water to make a stiff batter; drop in spoonfuls on top of the meat;
cover tightly and boil ten minutes. Serve immediately. Season, to taste.
-Mrs. E. E. Potter.
4l>

LIVER AND BACON
One-half pound calf's liver, a tew slices of bacon, a little flour, pepper
and salt. Wipe liver with a damp cloth and cut in slices one-half inch
thick; fry bacon first, roll liver in flour, then brown quickly on both sides,
add pepper and salt, and finish cooking slowly.

POT ROAST
Take four p<Hmds uf beef from the shoulder; put one-half cup•uf
good drippings in iron kettle; make hot and sear beef on each side; when
well browned set aside where it will cook slowly for two hours; att~r 't~'e
first hour add salt and pepper, a slice of celery, carrot, onion and bay leaf
if liked. If cooked slowly no water will be needed. Pour off somepJ",the
fat and make gravy as for roast beeL_

VEAL CROQUETTES

Two cups chopped cold cooked veal, one-half teaspoon salt, onefourth teaspoon pepper, few drops onion. juice, yolk oj one egg, one cup
,-tJ,~ick sauce made of white soup stock. Mix ingredients in order given.
Cool, shape, crumb and fry.-M. H.

.1BEEF STEAK

HAM CROQUETTES
Three cups cold ham gro~nd, either boiled or fried; one large potato,
one onion (ground), two beaten eggs; form into oval balls and fry; serve
vvith tomato sauce as follows: One-half qn tomatoes, one-eighth teaspoon soda, three tablespoons of butter, two and one-ha~f tablespoons of
flour, one teaspoon salt, dash of pepper; cook tomatoes ten minutes, rub
thrugh sieve, add soda, then add the butter and flour cooked together;
cook until thickened and scason.-C. A. Price.
7G'

Take round steak and pound salt and pepper in it. Place in )lot
griddle; brown nicely on each side; then roll in flour. Cover with water
and let simmer one hour. Onion may be added if liked.-Mrs. Andrew
Hafs.

TO COOK PORK CHOPS

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Place chops in the frying pan and add just water enough to well cover
the bottom of the pan; cook in open dish until the water has evaporated,
then the chops will brown and be well cooked without being dry; season
just befor~ taking up,
77

CORNED BEEF HASH

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One pint chopped meat, a little water or milk, three cups cold chopped
potatoes, four tablespoons butter, pepper, salt, minced onion. Mix meat
with potatoes, butter and seasonings, and cook slowly until a nice brown
crust has formed; fold, turn out carefully onto a warm platter; serve at
once.

The Home Paper

CHICKEN PADDIES
One cup cold chopped chicken, one cup bread crumbs, one egg, four
tablespoons chicken gravy, one tablespoon butter, pepper, salt and chopped
parsley. Mix ingredients, put in basin and boil several minutes; let cool
and form into cakes and fry in hot fat.

IS

,>

"THE HUB ABOUT WHICH THE
WHEEL OF NEIGHBORHOOD
ACTIVITY REVOLVES"

HOW TO SEASON SAUSAGE
To each pound of meat add one rounding desert spoon salt, one-half
as many rounding teaspoons of pepper and sage.-E. T. Hibbard.

PEANUT SAUSAGE
Cream five teaspoons peanut butter with one-half cup water; add one
large cup grated bread crumbs, one-fourth teaspoon salt, and one teaspoon
minced onion and a dash of powdered sage. Form in cake, fry in butter
until a golden brown.

HAM EN CASSEROLE
Eight cold boiled potatoes, one-half pound boiled ham (ground), onehalf pound American cheese (sharp), two large green peppers, one-half
can pimentoes, one-half pint cream, salt, pepper, one-half teaspoon paprika;
cut all ingredients very small, use a few slices of green peppers for garnishing; then bake in casserole twenty-five minutes.-Mrs. Adolph Katzen berg.

BAKED HAM
,
When in hurry, take one slice ham one inch thick, sprinkle with
onion, dash pepper, cover with milk, and bake until tender.-Mrs. Adolph
Katzen berg.

MINCEMEAT

Once You Read It

Two howls of cooked beef chopped fine, five bowls of chopped apples,
two bowls of sugar, one bowl of currants, one bowl of raisins, one bowl
of chopped suet, one bowl of molasses, one bowl of sweet cider or ielly,
juice and rind of two lemons, juice of two oranges, one tablespoon cloves,
two tablespoons cinnamon, two teaspoons salt. Cook above and put into
cans.-Mrs. Glenn Burgett.

You Will Always Want It In Your Home

PATTY CAKES FROM LEFT-OVERS
One cup any kind of cooked meat, ground, one cup bread or cracker
crumbs, one medium sized onion and two medium sized potatoes, either
cooked or raw, ground, one egg not beaten, one-half cup sweet milk, salt
and pepper to taste; mix all together, pat into cakes and fry.-Mrs. Maggie
Scarcliff.

The

Lake Geneva Tribune

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MINCEMEAT
One peck green tomatoes chopped fine, two tablespoonfuls salt; pour
hot water over in colander; leave come to a boil and drain three times;
one-half peck apples put through meat grinder, three pounds light brown
sugar, one cup chopped suet, two pounds cinnamon, one tablespoonful
cloves, one tablespoonful nutmeg, one pound currants, one pound raisins,
one cup vinegar. Boil until apples are done.-Mrs. J. Brugger, Sr.

FRIED OYSTERS IN BATTER
Two eggs, three-fourths cup milk, one teaspoon salt, one-eighth teaspoon pepper, one cup flour.
Beat eggs until light; add salt and pepper; add milk slowly to flour,
stir until smooth and well mixed; combine mixtures. Prepare oysters as
for above recipe, dip in batter, fry in deep fat, drain and serve; garnish
with lemon and parsley.

MEATS AND THEIR ACCOMPANIMENTS
Roast Bed-Tomato sauce; grated horseradish; mustard; cranberry
sauce; and pickles.
Roast Pork-Apple sauce; cranberry sauce.
Roast Veal-Tomato; mushrooms; onions or cranberry sauce.
Roast A1 utton-·Currant jelly; caper sauce.
Boiled !vfuttrm-Onion or caper sauce.
!Joiled Fowls-Bread sauce or onion; lemon or cranberry sauce;
jellies; cream sauce.
Roast Lalllb-l\1int sauce.
Roast Turkey-Cranberry sauce; currant jelly.
Venisrm or Jf/ ood Duck-Cranberry sauce; currant jelly.
Roast Goose-Apple or cranberry sauce; grape or currant jelly.
Spinach should be served with veal; green peas with lamb; lemon
j uicc is nice with all fish.

TO CAN MEAT
Place cans, covers, and rubbers in racks and immerse in cold water.
Bring to a boil, and boil gently for a few minutes. Remove cans and fill
half full with meat which previously has been cut in pieces just right to
fit in to cans.
Put in one tablespoonful of salt shaking it in well; finish filling can
with meat. Don't fill can too full, as the meat will swell slightly and may
push off the cover. Then place on the cover. If mason jars are used screw
cap into position until they catch, but do not tighten. If glass top jar,
place glass lid and rubber in position; place tbe top bail in position but
leave side bale up. Return gently to hot water, pr'ocess three hours from
the time it starts to boil, then remove cans, tighten covers and set aside
to cooL Will keep indefinitely.-Mrs. P. Bjerning.

SPANISH RICE
Two tablespoons lard, one onion, one cup of rice; cook until onion
is browned. Add two cups of water gradually. After boiling add another
cup of water, one can of tomatoes, season to taste,-Mrs. Oscar W. Hafs.
so

CHOP SUEY
One pound lean pork or beef browned and cooked, four or five large
onions sliced and fried light brown, about one quart of cut up celery. one
teaspoon brown sugar; mix all together and cook one-half hour, season
with salt and pepper. Serve with Chinese sauce.-Mrs. Oscar W. Hafs.

DRAWN BUTTER
Two tablespoons butter, two tablespoons flour, one-half pint boiling
water, one-half teaspoon salt, one teaspoon pepper. Rub flour and butter
together, add very slowly the boiling water, beating all the time; stir until
it boils; add the salt and pepper. \Vith the addition of one tablespoon of
vinegar this make a good fish sauce.

CHOP SUEY
One pound of bamberger, one pint of tomatoes, one and one-half cups
of macaroni. Boil macaroni then add the tomatoes; fry the ham berger till
it is about half done then pour in tomatoes and macaroni. Season to taste
and cook until brown.-Mrs. S. J. Charles.

IT ALlAN SPAGHETTI
One and one-half pounds spaghetti. one pound beef-veal and pork
(ground), one-half can strained tomatoes, one can mushrooms, small bunch
parsley, medium sized onion, one te.aspoon salt, one-half teaspoon pepper,
pinch paprika, pinch thvme. Chop parsley and onion fine; add to meat and
fry all in butter until brown; add tomatoes and seasoning and let simmer
one-half hour; add mushrooms and heat through; boil spaghetti until
tender; pour cold water over it and strain. Combine the two mixtures
and heat; add cheese to taste-about one-fourth pound.-Mrs. Harold
D. C. Bannister.

CHILI CON CARNE
One and one-half pounds ground meat, one large onion; fry together
until brown. One can of tomatoes poured over the brown meat and onions,
one can of red kidney beans, one package of macaroni previously boiled,
three medium diced potatoes, t<vo tablespoons of chili powder, salt and
pepper to suit taste; add hot water enough to form a soup.-Mrs. Wm.
Krueger,

CHILI CON CARNE
One-half pound round steak, one onion, three cups rice. Process: Cut
steak in small pieces and fry brown in pan. Add onion chopped fine; then
add the well cooked rice. Season with salt and pepper and heat all
together; add water or milk as liked. Tomatoes may be added.-Mrs.
K. G. Bill.
If onions are fried slightly before adding to meat loaf or dressing for
fowl, the flavor is better.
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CHILI CON CARNE
GRAVY

Two pounds beef (or pork), one can red kidney beans, one can
tomatoes, two onions, four stalks celery, tw-o-thirds teaspoon chili powder,
dash red pepper.-Mrs. Oscar vV. Hafs.

Stir cornstarch into the butter, add liquid and boil for three minutes,
take from fire, add egg well beaten, pour over loaf and serve:

THICKENING FOR STEWS

RICE PILOF

When cooking stews or soups that require a little thickening instead
of the ordinary flour and water, sprinkle in one-half cup rolled oats when
first putting on the stew. You will have a thickening which is nutritious
and gives a fine flavor as welL-Mrs. A. G. Hibbard.

Four cups cooked rice, two cups tomatoes, two teaspoons salt, pepper,
small piece of onion, bread crumbs, celery, bits of meat and green pepper.
Place a layer of rice in bottom of baking dish, cover with tomatoes, bits
of meat. green peppers, sprinkle with salt, celery, onion; cover with another
layer of rice and alternate until dish is full; cover with crumbs and brown
in the oven.-M rs. Oscar vV. Hafs.

TOAD-IN-THE-HOLE
Roll one-haif pound sausage into six balls, place in greased baking
dish, make a hatter of two eggs, two tablespoons flour (heaping), onehalf pint of sweet milk. Pour over sausage, place in moderately hot oven
and bake one hour. Serve with pork gravy and boiled or baked potatoes.
-Mrs. A. G. Hibbard.

IRISH MACARONI
One pint mashed potatoes instead of macaroni, season with butter,
salt, pepper; add some cream, one egg well beaten, about one cup grated
cheese;hot.
put in a baking dish, CO\'er with grated cheese. Bake until brown.
Serve

•

BEEF LOAF
Three pounds beefsteak, chopped fine; roll some crackers, one egg,
pepper, salt, and a little sage; mix well and bake three-fourths of an hour.
Can be made of veal with a slice of salt pork chopped fine.-Mrs. Ed.
Katzen berg.

MACARONI AND HAM
Put in a buttered pudding dish boiled macaroni in layers with minced
ham; season the ham with a little mustard or onion juice; heat one egg
and mix with one cup of milk; pour oYer all and bake in quick oven
fifteen minutes.-M. H.

BEEFSTEAK ROLL
Take good round steak about one inch thick, lay it flat on a board,
make a dressing of cooked mashed potatoes, bread crumbs, a small piece
of butter, some minced parsley, and a chopped onion; add a little salt and
pepper, spread this dressing smoothly on the steak, roll over and over like
a jelly roll and tie both ends with a cord; place in a baking dish or pan,
with a little water and suet; baste often.-Mrs. 0. Meurer.

STEWED VEAL WITH DUMPLINGS
Three pounds of veal cut up, and salt to suit taste; add one tablespoon
butter, and onion, stew one and one-half hours_ Dumplings.-Two cups
flour, four level teaspoons baking powder, pinch of salt, sift; lard size of
an egg worked into the flour; wet up with one cup of milk into which
a beaten egg has been stirred, use more milk if not soft. Drop spoonfuls
at a time on the meat; cook twenty minutes without removing cover;
take up meat and dumplings on a platter; serve with thickened gravy made
·
from broth; pour over stew.

GERMAN SAUER BRATEN

ESCALLOPED POT A TOES WITH HAM
Cut raw potatoes in thin slices, butter a baking dish
of ham several inches thick (which has been par-boiled)
dish, and put potatoes in layers, sprinkle each layer with
flour; cover with milk and bake one hour.-Mrs. D. YV.

and place a slice
in the bottom of
salt, pepper and
Forbes.

BREADED SPRING CHICKEN
Cut chicken into pieces, dip each piece into egg, then into bread
crumbs; season with salt and pepper; place into roaster with lump of
butter on each piece of chicken; add one-half cup hot water; cover and
cook until tender; remove cover and let chicken brown. A cup of cream
added to juice in the pan and thickened improves the gravy.-Mrs. D. W.
Forbes.
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Five pounds of beef (shoulder, rump or round), three cups of white
vinegar, one cup water, four or five bay leaves, eight or ten whole cloves,
a few whole pepers, salt and onion to taste; boil the vinegar and spice a
few minutes and pour over the meat, slice four or more onions (to suit
taste) into this; when cool put meat in this and set away about four days,
then it is ready to roast.-Mrs. 0. Meurer.

MEAT PUDDING
All meat not used for sausage, hams, shoulders, or side meat may be
placed in a kettle to be cooked for this delectable dish. This includes the
head, with tongue; the heart, liver, and all clean skins after lard has been
striped from them. To these trimmings add water and cook slowly until
very tender. Remove bones and largest pieces of meat, cut the meat into
small pieces and place back in the kettle. Add water and thicken with
corn meal and buckwheat flour, about equal portions.
Cook slowly, stirring constantly; season to taste with salt, pepper and
sage. Whe,n done pour in dripping pans. When firm, slice down. Serve
cold or fry like mush.-Mrs. Edw. Katzenberg.

I

TO BAKE FISH
Clean tl1e fish thoroughly, take a sheet of paper and spread thinly
with lard; place the
seasoned with salt and pepper, on the sheet;
d··edge lightl\" "'ith flo:F and bake in a moderate oven. You must judge
the time b) the size cf the fish. Sec recipe for stuffing.

TO BOIL SALT COD

-1

ESCALLOPED OYSTERS
One pint oysters, four tablespoons oyster liquo:·, two tablespoons milk,
one cup crackET crumbs, one-half cup
one-half cup stale bread
melted butter, salt, pepper,
J\1ix bread and cracker crumbs and stir in butter; put a thin layer in
bottom of buttered baking dish, cover with oyste:·s and sprinkle with salt
and pepper; add half of the oyster
and milk; repeat and cover with
; emaining crumbs; bake thirty minutes in hot oven. Never use more than
two layers, or the middle lawr will be underdone.

"

Select la··ge, white ccd, C'.Jt into convenient pieces for serving. wash
well in cold ,,,ater; cover \Yith fresh cold water, leave over night. An hour
before serving, put into kettle, pour over boiling water and bring slowly
to boiling point; sirnrn gently for ten minutes, then lift carefully with
a skimmer; pour over cream sauce and serve very hot.

CODFISH BALLS

~

MEAT AND FISH SAUCES

One cup fish, two raw potatoes, one teaspoon butter, one egg, pepper,
salt if needed. Proceed as in previous recipe; when needed, put thr
potatoes, cut small, into a saucepan, then the fish on top; cook gentlv until
the potatoes nre done; drain welL
all bones from fish. mash
potatoes srrooth, shred fish, add the
butter and pepper; shape
into small balls and fr\' in srr'okine: hot
with egg sauce.

WHITE OR CREAM SAUCE
Two tablespoons butter, two tablespoons Hour, one-half teaspoon salt,
one-fourth teaspoon pepper, one-half pint milk. Rub the butter and flour
together; add the hot milk, stir constantly over the lire until it reaches the
boiling point; add the salt and pepper and it is readv for use.

STEAMED SALMON LOAF
One
can salrron, four tablespoons melted butter, three eggs, one
cup fine
crumbs, salt and pepper.
: Liquid from fish, two
tablespoons melted butter, one teaspoon cornstarch, one egg, a little salt.
Pick salrron into small
hcilt eggs until light, mix all together, put
into buttered mold and steam one hour.

EGG SAUCE
~

This is made by adding tw-o hard-boiled eggs chopj)ed tine to one-half
pint cream sauce.

~

MINT SAUCE
lV1int, sugar, vir2egar. \Vash the mint, pick off the leaves and chop
very f1ne; rub the sugar with the mint, then add just enough vinegar to
cover. Stand aside for one hour.

STUFFING FOR FISH
This would be enough for a fish weighing from four to six pounds,
One cup cracker crumbs, one teaspoon salt, one-fourth teaspoon pepper,
one teaspoon pickles, one teaspoon capers,
one teaspoon chopped
one-fourth cup melted butter, one teaspoon chopped onion. This makes a
dry crurnbh· dressing. If a moist dressing be desired use stale bread crumbs
and moisten with a heatm egg and the butter.

.,..,

SAUCE FOR WARMED OVER DISHES

?"

Two tablespoons flour, two tablespoons butter, one-half cup stock,
one-half teaspoon pepper, one-half teaspoon brownone-half teaspoon
ing, one-half cup milk. Rub flour and butter together, fill the cup half
full of stock, then fill it up with the milk; add this to the flour and butter.
Stir constantly until boiling; add the seasonings and serve. By adding to
this the yolks of two eggs you have a very good sauce to serve with boiled
chicken.

SALMON BALLS
One can salmon, remove oil and mince fine, add one cup of cracker
crumbs rolled fine, and two eggs beaten lightly; salt and pepper to taste.
Form into balls and
a golden brown in hot pork fryings, or a mixture
of lard and butter.-Inez L Bjerning.

FRIED OYSTERS
Clean and dry between towels selected oysters. Season with salt and
pepper, dip in flour, egg and cracker or stale bread crumbs, and fry in deep
fat. Drain on brown paper, garnish vvith parsley and serve.

TOMATO SAUCE
One-half can tomatoes or one and three-fourths cups fresh stewed
tomatoes, one slice onion, two and one-half tablespoons flour, one-eighth
teaspoon pepper, one-fourth teaspoon salt, one teaspoon sugar, three tablespoons butter. Cook onion \vith tomatoes f1fteen minutes, rub through
strainer and add to butter and Jlour (to which seasonings have been added)
cooked together.

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APPLE SAUCE

CANDY

One pound apples, one pint water, one-half cup sugar. Quarter and
core the apples, do not pare them, add the water, cover saucepan and bring
to the boiling point. Press through a colander, add the sugar, then turn
out to cool. Serve with duck, goose or roasted pork.

CHOCOLATE FUDGE
Three cups granulated sugar, three squares Baker's chocolate, one
cup milk, one tablespoon butter. Mix in saucepan and boil over quick fire
for one minute and twenty seconds. Cool, beat until very stiff; add one
cup nut meats and tablespoon vanilla. Shake onto buttered platter.M rs. G. Kull.

CRANBERRY SAUCE
One quart cranberries, one pint water, one pound granulated sugar.
Wash the cranberries in cold water, put them into a granite kettle, cover
kettle and bring to boiling point; when soft press them through colander;
add the sugar and stir over the fire until sugar is melted; cool before using.

PA~OCHE

Two cups brown sugar, one-half cup milk, one-half tablespoon butter.
Cook and stir until it creams; add one-half teaspoon vanilla; beat until
it begins to grain; stir in walnuts or hickory nuts (chopped). Put on
greasrd platters and when it begins to harden cut into squares.-Mrs. G.
Kull.

TAFFY APPLES

t

Cook together one pound of granulated sugar and one cup of water
until the syrup is brittle when a little is dropped into cold water. Stir in
a teaspoonful of lemon juice, then dip into the syrup small apples through
which skewers have been run, after which lay on platte. s to drain and
harden.-Mrs. Wm. Ziech.

COCOA FUDGE CANDY

I

HORSERADISH SAUCE

,_

One and one-half cupfuls sugar, six teaspoonfuls cocoa, one-half cupful
milk, one-half teaspoonful vanilla, one teaspoonful butter. Mix sugar and
cocoa and add milk. Let boil, stirring so it will not burn. Add butter and
vanilla. When it forms a small ball when dropped in water remove from
the fire and beat thoroughly. Pour in buttned tins, and whm partly cool
cut into squares.-Florence Hafs.

CARAMEL FUDGE

One tablespoon butter, two tablespoons flour, one pint cream or milk,
salt. Add to the melted butter two tablespoons flour, stirring it well, then
add one pint sweet cream or milk, salt, and grated horseradish to taste;
let it come to a boil and serve hot with boiled beef; and also good served
with boiled fish.-Mrs. Otto Meurer.

Two cups of light brown sugar, one scant cup of thin cream or milk,
small tablespoon of butter. Cook until a ball is formed when dropped in
water; remove from stove, beat, and flavor.-Mrs. D. R. Kimball.

TOMATO CATSUP

Beat vvhites of six eggs very stiff, add one pound of sugar, flavor with
lemon. Cut off pieces size of walnuts and drop on buttered paper and let
dry in hot sun or warm oven for two hours.-Mrs. Ryan.

VANITY PUFFS

Two gallons cooked tomatoes put through a sieve and measured after
straining. Return to kettle, boil two hours; do not scorch at all. Add one
quart vinegar, three tablespoons salt, one tablespoon each black pepper,
mustard and cinnamon, one-half teaspoon of allspice and cloves, one cup
sugar. Tie all spices in a bag and boil about one hour.-M rs. 0.
Haegenson.

PENOCHI
Two cups brown sugar, one cup white sugar, two-thirds cup sweet
milk, small piece butter. Cook until it forms a very soft ball when dropped
in cold water. Have ready one-half cup walnuts and three or four figs.
Just before taking from the stove add a small pinch of cream of tartar, as
that tends to make penochi creamy. Take from stove and stir until it
begins to grain under the spoon. Add vanilla, nuts and figs. Pour into
buttered pans and cut into squares.-Mrs. E. 0. Kull.

SPICED CURRANTS

MOLASSES CANDY
Take seven pounds currants, four pounds sugar, one cup vinegar,
whole cloves and stick cinnamon to taste. Boil until currants are tender,
skim out fruit, and boil the balance about one hour. Put back berries and
boil several minutes, then put in jars and seaL-Mrs. D. C. Forbes.

One cup brown sugar, one-half cup molasses, one-half tablespoon
vinegar, one-half teaspoon butter, one-half teaspoon vanilla. Boil all
together until a drop forms a hard ball when dropped in cold water. Pour
in buttered tins and when cool enough to handle pull.-Mrs. Harold
D. C. Bannister.

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ICE CREAM CANDY

ICE CREAM (CHOCOLATE OR PLAIN)

One cup of sugar, one-half cup of water, one-fourth teaspoonful of
cream of tartar, butter the size of an egg. Boil all together about fifteen
minutes, not stirring until taken from the fire, when the extract is added.

Four quarts milk, one and one-half quarts cream, two tablespoons
cornstarch, three cups sugar, three eggs (separated), one tablespoon vanilla.
Put two quarts of whole milk in a basin, set on stove; when hot add one
cup of sugar, and if chocolate ice cream is preferred add a cupful of melted
chocolate. Beat the yolks of three eggs in a bowl, add two tablespoons
cornstarch and enough cold water to make it smooth. Pour this egg and
cornstarch mixture into the hot milk mixture and boil, stirring constantly,
until thick and smooth. Remove from stove; thin down gradually with
the rest of the milk; add cream, two cups of sugar, the beaten whites of
three eggs, and vanilla. Mix thoroughly, strain, and freeze. This will
make six quarts.

PUFFED RICE BRITTLE
One cup sugar, one-half cup water, one teaspoon vinegar, two tablespoons molasses, one tablespoon butter, one-half teaspoon salt, one-half
package Puffed Rice. Dissolve sugar and water and boil slightly. Add
the other ingredients and boil to the hard ball stage. Take from fire and
quickly add puffed rice, previously warmed. Spread on a buttered dish
to cooL-Mrs. Oscar \V. Hafs.

WINTERGREEN OR PEPPERMINT DROPS

-

One and thiee-fourth cups granulated sugar, three-fourth cups hot
water, four drops either flavor, one teas};oon cornstarch. Boil without
stirring until it forms a soft ball in water. Let cool and beat until creamv;
drop on greased paper. This may also be used as a foundant.-D. C. F.

BEVERAGES
ORANGE SHRUB

DIVINITY
One-third cup water, two-thirds cup of syrup. two cups of sugar;
boil all together until it forms a hard mass when dropped in co:d water.
Beat the whites of two eggs
stiff and beat in t\\·o oJnces of walnut
or hickory meats, two ounces
raisins chopped very fine, pour over the
syrup and beat all the time till it stands alone; pour out in buttered tin.Mrs. Carl Zarnstorff.

..

Juice of six oranges and three lemons, one dozen seeded grapes cut
fine, and about the same amount of pineapple cut fine. Dissolve one
pound:'.sugar in four quarts of water and add to above. Serve very cold.

FRUIT PUNCH
Twelve lemons, two pounds sugar dissolved in six quarts water. Add
any kind of fruit juice until you have the desired strength.

LEMON FRAPPE

DIVINITY FUDGE

One dozen lemons, one pint cold tea, one and one-half pounds sugar,
three oranges, one bottle Maraschino cherries. Add sugar (boiled to a
syrup) and any fruit juice you prefer.

Two cups sugar, one-half cup white corn syrup, one-half cup water.
Boil until brittle when dropped in water, then pour onto the beaten whites
of two eggs. Add one cup of chopped nuts and beat well before pouring
onto a<'g,reased pan to cooL-Lucius Hibbard.

EGG LEMONADE
Juice of one lemon, one fresh egg: (beaten), one
sugar; add two tumblers of water.

ICE CREAM
MOUSSE (AN EASY FROZEN DELICACY)
One quart cream (whipping), one-half pound candied cherries, onehalf pound English walnut meats, sugar, vanilla. \Vhip one quart of
cream very stiff. Sweeten and flavor with vanilla to taste. Add cherries
and nut meats, cut up coarsely. To freeze, rinse baking powder cans in
cold water and fill (one quart of cream fills four cans). Cover with white
paper and put covers on tight. Pack in a pail of chipped ice, adding a little
salt. Let stand four hours. To remove from cans, remove covers, turn
upside down, and tap. Slice as brick ice cream and serve.-,-Mrs. Grover
Kull.

FACTS WORTH KNOWING
THE COOK'S GUIDE
....

.

Ten common-sized eggs weigh one pound .
Soft butter the size of an egg weighs one ounce.
One pint of coffee or sugar weighs twelve ounces.
One quart of sifted flour (well heaped) weighs one pound .
One pint of best brown sugar weighs thirteen ounces.
Two teacups (well heaped) of coffee or sugar weigh one pound.
sn

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Two teacups (level) of granulated sugar weigh one pound.
Two teacups of soft butter (well packed) weigh one pound.
One and one-third pints of powdered sugar weigh one pound.
Two tablespoonfuls of powdered sugar or flour weigh one ounce.
One tablespoonful (well rounded) of soft butter weighs one ounce.
One pound of wheat flour is equal to one quart.
One pound and two ounces of Indian meal make one quart.
One pound of soft butter is equal to one pint.
One pound and two ounces of best brown sugar make one quart.
One pound and one ounce of powdered white sugar make one quart.
One pound of broken loaf sugar is equal to one quart.
Four large tablespoonfuls make one-half gill.
One common-sized tumbler holds one-half pint.
One common-sized wineglass is equal to one-half gill.
One teacup holds one gill.
One large wineglass holds two ounces.
One tablespoonful is equal to one-half ounce.

D

TO PREVENT GLASSES FROM CRACKINC
Put a silver spoon in when any hot liquid is to be poured into the
glass, pouring directly on the bowl of the spoon. The heat will not crack
the glass in this way.

TO CLEAN WILLOW FURNITURE
Use salt and water. Apply it with a stiff brush. Scrub well and dry
thoroughly.

TO CLEAN PORCELAIN BATHTUBS
The ugly black stains around the sides of the tub disappear like magic
when wiped with a soft cloth moistened with kerosene.

TO REMOVE STAINS FROM TABLE LINEN
Pin the linen over a dish with clothespins and pour boiling water over
the stain until it disappears.

TO CLEAN WHITE PLUMES
To clean a white plume, make a paste of gasoline and flour. Dip the
plume in it repeatedly, drawing, after each dipping, lightly through the
fingers so as not to injure the plume; then shake out-of-doors until the
gasoline is evaporated. The flour will shake off and the plume will even
retain its curl and original fluffiness. If the plume does not come out white
the first time, repeat the process.

TEA IN PERFECTION
To have tea in perfection it is only necessary to follow the four
following rules:
1. Let the water be freshly drawn.
-2. Let the water boil furiously five minutes before using.
3. Let the water remain on the leaves not less than seven nor over
ten minutes, and then be poured off into another heated vessel.
4. Use one full teaspoon of tea for every cup of water, and if too
strong reduce the quantity.
Adherence to these simple rules procures the best and most harmless
tonic, the most exquisite flavor and the most inexpensive beverage known
to civilization.

CORNS
Soak the feet every day in warm water to which a little borax and
baking soda has been added, and in about a week the corn can be picked out.

TO KEEP LEMONS
Lemons should be kept in water until they are wanted for use, and
the skin will not only be kept from hardening but their flavor will be
improved.

TO CUT FRESH WHITE BREAD

ACCIDENTS AND EMERGENCIES

Use a knife that has been heated, and it will cut smoothly.

FOR FAINTING

TO TEST EGGS

Loose~fthe clothing, bathe the temples with cold water, admit plenty
of fresh air;·- and apply a hot water bag to the feet.

The freshness of eggs may be tested by placing them in brine, one
part of salt and ten parts of water; the fresh eggs will sink, while the bad
ones will float.

NOSE BLEED
Roll a piece of soft paper hard and place between the upper lip and
gums, and in a few minutes the bleeding will stop.

THE REFRIGERATOR
A small dish of fine charcoal kept in the refrigerator and renewed
every week will absorb the odors and keep everything fresh and clean.

HOARSENESS
Beat the white of an egg, add the juice of a lemon, and sweeten with
white sugar. Take a teaspoonful at a time.

--<

TO EXTERMINATE MICE

IN CASE OF FIRE

Fill the holes with common yellow laundry soap and a mouse will
never attempt to gnaw through it.

Wet a silk handkerchief and tie over the face. It will prevent suffocation from smoke, permit free breathing, and exclude smoke from the
lungs.

Place a few pieces of zinc on hot coals in the stove and it will prove
a very effective chimney sweeper.

00

TO REMOVE SOOT FROM A CHIMNEY

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COOKING ACID FRUITS
Acid fruits, such as gooseberries, plums, cranberries and rhubarb,
require an unlimited amount of sugar, much of which can be saved by
stirring in, before sweetening, a little soda, say one-half a teaspoonful to a
quart of fruit.

TO CLEAN HARDWOOD OR STAINED FLOORS
Sweep thoroughly and dust, then rub with an absorbent flannel cloth
wet with kerosene.

TO CLEAN AND BRIGHTEN GILT PICTURE FRAMES
Rub over the frame water in which onions have been boiled. It will
remove dust and specks and brighten the frame.

TO KEEP TINWARE FROM RUSTING
~

Tinware may be kept from rusting by rubbing it with fresh lard when
new, then thoroughly heating it in the oven before it is used.

FOR SALT SHAKERS
To prevent salt from getting l urnpv in damp weather, when filling,
put in twelve or thirteen grains of rice. This will keep the salt dry and
fine.

SWEEPING CARPETS
When S\veeping a dusty carpet or rug, first scatter pieces of wet
newspaper over it and it will then sweep clean without raising dust.

FOR FERNS
To make your ferns grow rapidly and look green and bright, put two
raw oysters, chopped fine, into the pot with the fern about every two or
three weeks, and give plenty of water.

FOR RUBBER PLANTS
vVash the leaves about once a month with warm soapsuds. When
dry, rub reach leaf with a cloth wet in olive oil. This feeds the plant and
promotes a rapid grovvth.

FOR HOUSE PLANTS
A few drops of ammonia put in each quart of water with which the
plants are watered will improve the color of the foliage and increase the
growth.

TO REMOVE IRON RUST
Place the fabric over a cup of warm water, apply muriatic acid with
a small soft brush, and the iron rust will disappear; then rinse in two or
three changes of water and hang out in the air to dry.

FAINTING OR FITS
Place patient flat on back and loosen clothing. Give plenty of breathing room. Camphor, ammonia or smelling salts may be held under the
nose for a few seconds at a time, and the patient exposed to cool air. Cold
water may also be dashed into. face.
'c

HBA VENLY HASH
Beat yokes of 4 eggs until very thick and light colored, then
beat into them gradually 1 cupful powered sugar, add juice of 2
lerr,ons, beat again, peel and slice thin 6 bananas, peel 4 oranges,
cut across in thin slices. Place in deep dish layer of bananas,
then dressing alternate with orange until dish is filled with dressing on top. Pineapple and strawberries can also be used with the
bananas.-Mrs. Wm. Kaddatz.

HAMBURGER HASH

t

To one part of uncooked hamburger steak take 2 parts scant
chopped raw potatoes and chopped onions, if liked. Mix well, season with salt, pepper and butter or drippings. Put in baking
dish, cover with water and bake until nearly done; uncover and
brown welL-Mrs. Wm. Kaddatz.

giving and, best of all, eat

FOREIGN BODIES IN THROAT
If impossible to remove with the fingers, a pair of blunt pointed
scissors may be used in place of forceps; a hairpin, straightened out and
with one end bent in the shape of a loop may also be used in withdrawing
the obstruction. A piece of candr stuck in the throat may be dissolved by
sipping hot water. Buttons, coins or marbles lodged in children's throats
can sometimes be displaced by inducing vomiting. If such articles are completely swallowed, do not give a purgative, but let the bowels alone for a
day or two and give plenty of good solid food so that the foreign body
may pass off without injuring the intestines.

HICCOUGH
Have the patient draw a deep breath and hold it as long as possible.
In severe attacks, apply mustard plasters, hot vinegar, brandy or whisky
over the stomach.

DISLOCATIONS
The reduction of a dislocation calls for no immediate haste, and far
less injury is inflicted if the patient is allowed to await the arrival of a
physician \\·ho can perform the necessary manipulations after administering
an anesthetic. Cold wet cloths may be applied, while waiting, to relieve
the pain.

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TABLE OF CONTENTS

Breads ---------------··················--········--------------·-·····-·····------6-12
Cakes ······················---------------------························---------14-30
Cake Icings, Cake Fillings ---------------------···········--------30-33
Candy ············---------------------······-------------------------------------87-88
Facts Worth Knowing ------------------------------------------------89-93

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Friedcakes and Cookies ----------------------------------------------34-41
Fritters and Griddle Cakes ------------------------------------··33-34

.

Grape Juice, Jams and Jelly --------------------------------------73-75
Ice Cream ____________ ,_______________________________________________________ 88-89
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···---····------------------------··----------------------------------------30-33

Jumbles ... ,_ ... ______ ._____ ._____ .__ ... ___ ... _____________ ... ____________ .___________ 41
Meats and Fish ---------·-------·----------··'··-······------------------76-85
Meats and Fish, Sauces for .-,-------------------------------------85-86
Miscellaneous --------------------------------------------------------------71-73

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Puddings, Short Cakes, etc. -------------------------.--------------.46-52

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Salads ·················------------------------·································59-61 .

Vegetables -------------·-·············-·-------------------------------------·56-59

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Soups and Dumplings ---···-·····--------------------------------····53-56

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Pickles --------------------------------------------------------------------------64-71 ·

Salad Dressing ··························----------------------------······62-64

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