Book of Recipe

DAUGHTERS
OF THE
AMERICAN REVOLUTION
BOOK OF
RECIPES
' *
-.
GENESEE CHAPTER
FLINT, MICHIGAN
^ 1
m
30C
D&
î
Garland Ranges |
3 C
n c
D C
3H
7
Tke Worl d' s Best Cooks kave used
Tke World' s Best Stove
for Over 50 Years
Garland
Enamel
Cabinet
Gas Range
Thi s is the popular
size with the house-
wife It has a large
cooking t op, broiler
and an enamel
cabinet. Once we
demonstrate this
wonder stoveyou
will have no other.
$48.50
You have never really cooked until
you've had a GARLAND.
Kitchen Cabinets Refrigerators
Porcelain Top Tables
G e o . W . G a ine y F u r nit u r e Co .
116-122 E. First St. Complete House Furnishers
IWk of JRrapes
Compiled By
(Senesee (Efyapier
^Baugl]ters of ilje JVmertcan ^Reoolutton
FLINT, MICHIGAN
1922
Smith Printing Co., 424-26 Buckham St.
INDEX
SUBJECT PAGE
How To Preserve a Husband 3
Wei ght s and Measures 4
A Message From Cupid 5
Soups 7
Meats 11
Luncheon Dishes 19
Cakes 27
Cookies and Fri ed Cakes 39
Bread 47
Muffins, Waffles and Fri ed Cakes 53
Desserts, Puddi ngs, Sauces 57
Pies 71
Pickles and Relishes 75
Salads 78
Fancy and Frozen Desserts 84
Preserves and Beverages 86
Sandwiches 90
Candy , 93
Household Hints ' 94
Quantities for Serving Large Numbers 96
HOW TO PRESERVE A HUSBAND
A good many husbands are spoiled by mi smanagement . Some
women go about it as if t hei r husbands were balloons and blow t hem
up. Ot hers keep t hem const ant l y in hot wat er ; ot hers let t hem freeze
by t hei r indifference and carelessness. Some keep them in a stew by
i r r i t at i ng ways and words.
Ot hers roast t hem; some keep them in pickle all t hei r lives. I t
cannot be supposed t hat t hei r husbands will be t ender and good-managed
in this way, but t hey are really delicious when properl y t r eat ed.
In selecting your husband, you should not be guided by t he silvery
appearance, as in buyi ng a mackerel , nor yet by t he golden t i nt s, as if
you want ed salmon. Be sure t o select him yourself, as t ast es differ.
Do not go to mar ket for him, t he best are al ways brought to your door.
It is f ar bet t er to have none, unless you will pat i ent l y l earn how
to cook. A preservi ng ket t l e of t he finest porcelain is best. See t hat
t he linen in which you wr ap him is nicely washed and mended with t he
requi red number of but t ons and st ri ngs t i ght l y sewed on. Tie him in
t he ket t l e by a st rong silk cord called comfort, as the one called dut y
is apt to be weak.
They ar e apt to fly out of t he ket t l e and be burned and crust y on
t he edges, since like crabs and lobsters you have to cook t hem alive.
Make a clean, st eady fire out of love, neat ness and cheerfulness. Set
him as near this as seems to agr ee with him. If he sput t er s and
fizzes, do not be anxi ous, some husbands do this unt i l quite done. Add
a little sugar in t he form of what confect i oners call ki ssesbut no
pepper or vi negar what ever. A little spice improves t hem. Do not
stick any sharp i nst r ument s i nt o him to see if he is becomi ng t ender.
St i r him gent l y, wat chi ng t he while lest he lie too close t o t he ket t l e
and so become useless. You cannot fail to know when he is done.
If t hus t r eat ed you will find him ver y di gest abl e, agr eei ng nicely
with you and t he children and he will keep as long as you want , unless
you become careless and set him in t oo cold a pl ace.
I
WEIGHTS AND MEASURES
4 cs. flour equal 1 pound.
2 cs. but t er , packed solidly, equal 1 pound.
2 cs. gr anul at ed sugar equal 1 pound.
2 % cs. brown sugar equal 1 pound.
3 % cs. confect i oners' sugar equal 1 pound.
1 square Baker ' s chocolate equal s 1 ounce.
2 Ts. unmel t ed but t er equal 1 ounce.
4 level Ts. flour equal 1 ounce.
4 level sal t spoons equal 1 level t easpoon.
3 level t easpoons equal 1 t abl espoon.
16 level t abl espoons equal 1 cup.
2 cs. equal 1 pi nt .
2 pi nt s equal 1 quar t .
8 quar t s (dry measur e) equal 1 peck.
4 pks. equal 1 bushel.
To use sweet milk in reci pes calling for sour, add 1 t. cream of
t ar t er to each cup milk and Mi t. soda t o t he flour.
To use sour milk in recip3S calling for sweet , neut r al i ze t he sour
milk by addi ng V
2
t. soda to each cup and add V* t o Vz t he baking
powder called for t o t he flour.
ABBREVI ATI ONS USED IN THI S BOOK
t. t easpoon
T. t abl espoon
e. cup
lb. , pound
oz. ounce
gal . gallon
pk. peck
bu. bushel
4
"A Message from Cupid"
Cupid brought t hi s message,
From my lover once;
I could not i nt er pr et it,
I was such a dunce.
But I think t hat women
See with cl earer eyes;
Or as t hey grow older,
Maybe t hey grow wise.
Men' s heart s are in t hei r stomachs,
I have since found out ;
If you don' t believe it,
You will soon, no doubt.
Cupid will not t ar r y
If your bread be sour,
If your cake be heavy
He' ll not stay an hour.
And he goes off slowly,
But with t ear f ul eyes,
When he shut s his t eet h on
Gut t a percha pies.
Don' t t hi nk of embroi dery,
Lay aside your book;
If you care for Cupid
You must l earn to cook.
5
One Powerful Bank in
Six Convenient Locations
7T* JjW JJv
Corner Saginaw and Union Streets
Corner Industrial and Hamilton Avenues
St. John Street
Industrial Avenue, near Leith Street
Corner Second Avenue and N. Saginaw Street
Corner Lewis and Broadway
JT *!* *x*
Industrial Savings Bank
"The Bank of Personal Service"
6
KNOX GELATI NE come in t wo packagesPLAI N and ACIDULATED
(Lemon Fl avor)
SOUPS
"Too many cooks spoil t he br ot h. "
Not hi ng furni shes a bet t er foundat i on for soup t han a shank of
beef; if veal is added t he flavor will be more delicate. The bones
(broken in small pieces) are a valuable addi t i on. Always put meat t o
boil slowly on back of stove, remove scum t hat rises t o t op and add a
little cold wat er occasionally to keep i t from boiling until it has t hor -
oughly been skimmed and your soup will be clear. Be careful about
addi ng too much salt.
A skillful cook will be careful t hat no pungnent flavor predomi-
nat es, but all are blended as not to suggest any one in part i cul ar except
in cases where only t he flavor of one veget abl e is desired. When you
can make a good stock you have t he foundat i on of all soups and can
have a new soup every day by addi ng different flavorings or veget abl es.
SOUP STOCK
1 shin of beef, 5 quar t s of cold wat er , 1 onion, 1 carrot , 1 t ur ni p,
2 bay leaves, 1 sprig parsl ey, 12 cloves, 1 stalk celery, 1 T. salt.
Si mmer t he meat 4 hours, add veget abl es and si mmer 1 hour longer.
St r ai n stock t hr ough fine sieve. Add salt and let st and in cool place.
(Test ed. )
OYSTER SOUP
1 pi nt oyst ers, 1 % pi nt s cold wat er, 1 pi nt sweet milk j but t er , salt
and pepper.
Put oyst er in cold wat er and boil well for 20 mi nut es. Season
and add milk. Let all become hot , but do not boil aft er adding milk.
This will serve 4 persons. (Test ed. )
CREAM OF POTATO SOUP
Scald t hr ee cups of milk wi t h one onion in a double boiler. Gradu-
ally st i r i nt o i t one cup mashed pot at o; st rai n 1 level teaspoon flour,
2 of but t er ; st i r into t he mi xt ure salt, pepper. If t oo thick add more
milk. (Test ed. )
Avoid Baking Worri esUse GOLD MEDAL FLOUR
7
CMippiaJell-0
O
F all forms of whipped Jell-O the Bavarian
creams are most popular, and they may
well be, for in no other way can these favorite
dishes be made so easily and cheaply. Jell-O is
whipped with an egg-beater just as cream is,
and does not require t he addition of cream,
eggs, sugar or any of the expensive ingredients
used in making old-style Bavarian creams.
PINEAPPLE BAVARIAN CREAM
Dissolve a package of Lemon Jell-O in half
a pint of boiling water and add half a pint of
juice from a can of pineapple. When cold and
still liquid whip to consistency of whipped
cream. Add a cup of the shredded pineapple
Pour into mould and set in a cold place to
harden. Turn from mould and garnish with
sliced pineapple, cherries or grapes.
The Ge n e s e e P u r e Food Corrvpa.-rvy
Two Factories
Le RoyU.Y. Bridqeburg.Ozit.
c/fmQricas Most Famous Dessert"
8
KNOX GELATINE is GUARANTEED to please or money back
S OUP S Co n t i n u e d
TOMATO SOUP
Cook one peck t omat oes, % dozen onions t oget her ; cook bunch
celery in t wo qts. wat er , keepi ng t he quant i t y t wo quart s. Mix cup
but t er , y
2
cup flour, % cup salt, % teaspoon red pepper and add t o
celery wat er ; st rai n t omat oes and add celery mi xt ur e; let boil and can
hot . (Test ed. )
VEGETABLE SOUP
Boil a beef bone in t hr ee quar t s of wat er for t hr ee hours. Remove
t he meat and add t o soup a very little cabbage, 1 onion, 1 car r ot , 1
t ur ni p, and some celery, all chopped fine, and one l arge t abl espoon of
rice or barl ey. Season with salt and pepper and boil one hour. Serve
as it is or st rai n if pr ef er r ed.
Season t he meat with salt and pepper, a small piece of but t er , and
cook brown in a little of t he brot h unt i l t ender and serve aft er t he
soup. (Mrs. W. S. Hut chi son. )
CREAM OF CORN SOUP
1 can of corn, 2 cups of boiling wat er , 1 l arge onion cut up fine.
Si mmer for 20 mi nut es t hen press t hr ough sieve. Two tablespoons
flour, 2 t abl espoons but t er. Blend flour and but t er t oget her. Add t wo
cups milk and add t o t he above. (Mrs. Pomeroy. )
TOMATO BOUILLON
1 peck of washed ripe t omat oes, 1 bunch each of celery and parsl ey,
2 bay leaves, 12 peeled onions. Cover wi t h wat er, boil one hour, t hen
st rai n. Put back into ket t l e; add
x
k cupful of salt, % cupful of but t er ,
% cupful of sugar, % cupful of flour, % t easpoonful each of cayenne
pepper and mace. Cook unt i l thick as cat sup. Can while hot .
Delicious to use in any way t hat st rai ned t omat oes are served. To
be t hi nned when used for soup. (Mrs. E. C. Smith, J r . )
CORN SOUP
One can of corn, one small onion, t wo pot at oes. Boil all t oget her ,
st rai n. Add one cup of milk, one t abl espoon of but t er and a little salt.
(Mrs. D. D. Ai t ken. )
Avoid Baking WorriesUse GOLD MEDAL FLOUR
9
OFFICERS:
A. G. B I SHOP
President
H. C. SP ENCER
Vice-President
JAMES . MARTI N
Vice-Pres. and Cashier
G. E. MERRI LL
Assistant Cashier
I. L. YOUNG
Assi stant Cashier
T. S. COWI NG
Savi ngs Cashier
R. S. B I SHOP
Assistant to President
E. P. HOP K I NS
Auditor
Capital
and Surplus
One
Million
Dollars
"Over Half a Century of Service"
Genesee County Savings Bank
-FOUNDED 1872 ~
Branches at ., ,. ,
Asyl um & WKearsley Sts. Dur a nt Hot el Building
10
The KNOX ACIDULATED package contains Lemon Fl avori ng
MEATS
"Some hae meat t hat canna eat ,
And would eat t hat want i t ;
But we hae meat t hat we can eat ,
Sae l et t he Lord be t hanket . "Bur ns.
BEEF POT ROAST
Brown in some suet, two medi um sized Spanish onions, with
teaspoon of papri ka, put in beef cut in small pieces and wiped perfect l y
dry. Brown on bot h sides, t ur ni ng several t i mes, unt i l r eal br own;
cover t i ght l y and place weight on lid so st eam cannot escape. Cook
half hour, remove lid and season well with sal t and pepper. Cover
agai n, cook slowly unt i l t ender. If you like, put pot at oes in about
half hour before serving. Lift out when done and make brown gravy.
Meat is cooked in its own juice and is delicious. (Mrs. F. M. Locy.)
BAKED WHI TE FI SH
Pl ace a whole fish when cleaned and dry, in bake-pan. Season
with salt and pepper to t ast e. Pour over it one-half t ea cup of mel t ed
but t er , place on t hi s t hr ee l arge t omat oes crushed or cut up. Bake in
a moderat e oven for one to one and one-quart er hours.
(Mrs. F. M. Locy.)
BAKED HAM
Cut a slice of ham % -inch thick. Soak it in milk over ni ght . Rinse
it in t he morni ng and place in shallow pan. Cover with brown sugar,
bread crumbs, pepper and bits of but t er . Bake 1 hour in hot oven.
(Mrs. E. H. Kni ckerbocker. )
CHILI CON CARNI
2 onions chopped and cooked in one cup olive oil. Add % lb. of
Hambur g steak and cook unt i l meat is done. Add 1 can kidney beans,
1 can Campbell' s t omat o soup, 2 T. chili powder and salt.
(Mrs. Blanche Dumanois. )
TO HAVE LI GHT DUMPLINGS
Place dumplings on pieces of meat in ket t l e, and l et them cook
for t went y mi nut es. Do not let wat er boil over t hem.
(Mrs. L. J. Locy.)
Avoid Baki ng Worri esUse GOLD MEDAL FLOUR
II
Ladies'
Pumps and
Oxfords
at
Economy
Prices
Buster
Brown
Shoes
For Boys
and Girls
A COMPLETE LINE OF FOOTWEAR
FOR THE ENTIRE FAMILY
The Economy Shoe Store
416 S. Saginaw St. Flint, Mich.
mJF
hi^-rrT^ Warrick Brothers
Flint's Finest Store for Women
p>OR twenty years Warrick Brothers
have been building an institution on
merchandise of merit and good service.
In this comparatively short period of
time they have given the people of Flint
and vicinity a store that ranks with the
finest in this part of the country. The
picture at the left shows the front of
the new edifice erected two years ago
along the most modern plans. There are
four floors and a great Bargain Bas2-
ment divided off into 18 departments for
the convenience of our patrons. One of
the most modern washed air ventilating
systems known to modern science keeps
the air always cool and fresh, which
makes it very pleasant to shop on hot
summer days.
You are invited to visit the store at
your earliest convenience at which time
you will be rendered every courtesy in
keeping with an up-to-date department
store desirious of gaining your patron-
age.
A Modern
Department Store
4 Floors and
Bargain Basement
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc.
M EATS Co n t i n u e d
DRESSING FOR BOILED TONGUE
1 cup rai si ns, 1 cup wat er, % cup bl ackberry j am or jelly, j ui ce of
one lemon.
Boil t hi s t oget her and pour over cooked t ongue. Bake j ust long
enough to heat t hrough. Garnish with slices of lemon.
(Carri e Billings Miller.)
YORKSHIRE PUDDING
(To be served wi t h a roast of beef)
2 cups of flour, % t easpoon of sal t , 3 eggs, 2 cups of milk.
Mix flour wi t h salt. Add beat en eggs and milk. Beat unt i l smooth.
Pour into a shallow baki ng pan wi t h % cup of drippings in. Do not
let bat t er be more t han 1 inch thick. Bake in hot oven 30 t o 45 mi nut es
unt i l it puffs up light and brown. Serve around roast on pl at t er , and
garni sh with parsley. This will serve 12 peopl e. (Virginia S. Cook.)
CRUST FOR CHICKEN PI E
2 cups flour, 4 t easpoons baking powder, 1 cup sweet milk, 6 t abl e-
spoons mel t ed but t er , 1 egg.
Use same bat t er for dumplings or short cake. (Marjorie Black.)
VEAL LOAF
3 lbs. veal , % lb. salt pork chopped fine. Mix 4 crackers rolled
fine, 2 T. milk, 1 T. salt, % t. pepper, a little onion j ui ce or finely
minced onion, 2 T. lemon j ui ce.
Mix all t oget her and form a loaf. Bake in slow oven or 3 hrs. in
fireless cooker. (Mrs. W. S. Hut chi nson. )
IMITATION PRESSED CHICKEN
1 lb. of r ound beefst eak, 1 lb. of fresh pork st eak, 1 lb. of veal
st eak. Have meat free from fat and bones. Add a small peeled onion,
cover with wat er and cook unt i l t ender .
Put t hr ough chopper and add: 1 cupful of bread crumbs, *4
cupful of but t er , 1 cupful of liquor t he meat was cooked in.
Season highly wi t h salt and pepper. Pack i nt o an ear t hem or
glass dish, cover, and place weight on cover. Ready for use as soon
as cold. (Mrs. E. C. Smith, Jr . )
BEEF LOAF
2 lbs. beef chopped fine, 2 eggs, 1 cup sweet milk, 1 cup rolled
crackers or bread crumbs, 2 T. but t er , pepper and salt t o t ast e, V* lb.
fat fresh pork may be added i nst ead of but t er .
Mix t oget her well, place but t er on t op. Press down in a greased
tin and bake slowly % t o % hr . (Mrs. Marshall M. Fri sbi e. )
13
Use KNOX GELATINE if you would be sure of results
ME A T S C o n t i n u e d
VEAL LOAF
Boil 3-lb veal soup bone unt i l t ender enough t o pick off t he bone.
A shank of veal is best to buy. Have 1 pi nt of stock in t he ket t l e when
meat is done. Remove every bit of bone and si new and chop fine. Melt
% cup of but t er in t he hot stock and pour into t he veal. Add a high
seasoni ng of salt and pepper and 2 cups of crackers rolled fine. Stir
in 3 beat en eggs last. Put in sweet marj oram for seasoning if desired.
Bake in a bread t i n 45 mi n. t o 1 hr . Be sure t o put a piece of
oiled paper in bot t om of bread t i n. (Mrs. B. M. Garner. )
VEAL LOAF
3 lbs. veal , % lb. fat salt pork ( gr ound) , 1 egg, 4 rolled crackers,
2 T. cream, 1 T. lemon j ui ce, 1 T. salt, 1 t. pepper, few drops of onion
j ui ce. Mix, pack in tin and bake in slow oven 2 Vz hrs.
(Mrs. W. H. Edwards. )
MEAT LOAF
3 lbs. veal , beef, pork and ham, in al l ; 2 eggs, 1 cup bread crumbs,
1 cup milk, salt and pepper t o season. Put yolk in loaf and beat whi t es
stiff and spread over t op. Bake slowly. (Mrs. Bar r i nger . )
CRUST FOR MEAT PIE OR SHORT CAKE
2 c. flour, 3 t. baki ng powder, 1 c. milk, 6 T. mel t ed but t er , 1
beat en egg. (Mrs. Bl anche Dumanoi s. )
HUNGARIAN ROAST
2 % lbs. fresh flank st eak, 1 can of fresh or canned t omat oes, 8
oni ons, 1 cup wat er . Put steak in covered r oas t er ; put sliced onions
on i t ; salt t o t ast e. Pour over t omat oes. . Cook in hot oven 1 hour.
Add hot wat er as needed. Dr aw onions and t omat oes off meat and
l et meat cook till t ender . Lay on hot pl at t er while you t hi cken gravy.
Pour over meat . Ther e should be lots of t he onion and t omat o gravy.
Season wel l . (Mrs. R. C. Dur ant . )
CORN B EEF
6 lbs. beef, 5 T. salt, 2 T. sugar, 1 t. sal t pet er. Wat er to cover
and l et st and 24 hr s. Cook in t he wat er you corn i t i n.
( Mar gar et K. Barri nger. )
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
14
All you add it water and sugar to the Knox Acidulated package
ME AT S Co n t i n u e d
SWISS STEAK
Take t wo lbs. of r ound steak, t wo inches t hi ck, dredge with flour
and brown in t wo t abl espoons of but t er . Add salt and pepper. When
nicely browned add one can of t omat oes, one can of peas from which
t he liquor has been drai ned, one green pepper, one onion, celery if
desired. Cook in casserole 2 to 3 hours. If available a fireless cooker
is best. Otherwise use a slow oven. (Virginia S. Cook.)
VEAL BODINES
1 pint of cooked veal (aft er being put t hr ough meat chopper ) ,
% cup of bread crumbs, 3 t abl espoons of melted but t er , 1 cup meat
stock, 2 beat en eggs and a little chopped parsl ey. Bake in gem t i ns
20 mi nut es and serve hot with mushroom sauce, or t omat o sauce.
(Mrs. J. M. Johnson. )
BAKED MEAT CROQUETTES
1% c. cold cooked meat minced fine, 1% c. hot stock or gravy,
1 c. crumbs, 1 t. salt, % t. pepper, 2 T. salad dressing, 1 well beat en
egg.
Mix t he meat , crumbs and seasoning, add salad dressing, t hen hot
meat stock. St i r in egg. Let mi xt ur e get cold. For m in cylinders.
Put in but t er ed pans wi t h bits of but t er on t op and bake in a quick
oven until nicely browned. (Mrs. W. G. LaRock. )
SALMON TURBIT
1 lb. salmon, 1 pt . milk, V2 cup but t er , 2 T. flour, 2 eggs, 8 crackers,
1 small onion, parsl ey, pepper and salt. Pick skin and bones from fish
and mince wi t h a fork. Make a cream of but t er , flour and milk, by
heat i ng but t er first, t hen addi ng flour, and lastly milk. Let t hi s cool
and t hen add beat en eggs to fish wi t h seasoni ng, and mix wi t h cream.
Pl ace par t of t he crumbs on t op. Bake in a but t er ed casserole % hr.
(Mrs. Marshall M. Frisbie. )
FISH TURBOT
Steam a fine l arge whi t e fish unt i l t ender. Take out bones, pick
up and season with salt and pepper. Al t er nat e l ayers of fish with
cream sauce and bits of but t er in a baki ng dish. Cover wi t h crumbs
and bake.
Sauce: Heat 1 pt . of milk, into which has been sliced 1 onion.
Let scald and remove onion. When cool add 2 beat en eggs. Use M
lb. of but t er . (Mrs. B. M. Garner. )
15
For Dainty, Delicious Desserts Use Knox Gelatine
ME A T S C o n t i n u e d
SAUSAGE PI E
1 lb. link sausage placed in bot t om of baki ng dish over which pour
bat t er made of: 1 egg, 1 cup flour, % cup milk, 1 t easpoon baking
powder . (Mrs. Twai t s. )
STUFFI NG FOR BAKED FI SH
% c. cracker crumbs, V2 c. bread cr umbs, % c. mel t ed but t er , % t.
sal t , Vs t . pepper, onion j ui ce, % c. hot wat er . Mix in order gi ven.
To Bake Fi shFi l l fish wi t h dressi ng, sew up and r un a needl e
hol di ng whi t e t hr ead, t hr ough head, middle of back and tail. Draw-
fish in shape of l et t er " S " and tie firmly. Put in but t er ed pan, brush
wi t h mel t ed but t er , sprinkle wi t h crumbs and bake one hour or unt i l
t ender . (Mrs. W. G. LaRock. )
CHICKEN A LA KING
Melt 2 T. of but t er in a fryi ng pan, add % gr een pepper (chopped
fine), 1 c. fresh mushroom caps (peel ed and broken in pi eces). St i r
and cook 3 or 4 mi nut es. Add 2 level T. of flour and % t. salt. Cook
unt i l frot hy, t hen add 1 pt. of cream and st i r unt i l sauce t hi ckens. Add
3 c. of cooked chicken cut in cubes. Set over hot wat er , cover and
let st and until ver y hot. In t he meant i me cream Vi c. but t er , beat
i nt o it yolks of 3 eggs, 1 t. onion j ui ce, 1 T. lemon j ui ce, 1 t. papri ka.
Stir mi xt ur e into hot chicken and cont i nue st i rri ng unt i l egg t hi ckens.
Serve on t oast . ( Mar gar et K. Bar r i nger . )
(Mrs. George R. Goering. )
SPI CED GOOSEBERRI ES
6 qt s. gooseberri es, 9 lbs. sugar, 1 pt . vi negar, 1 level T. each of
ci nnamon, cloves and allspice.
Put berri es in ket t l e wi t h half t he sugar and 2 qt s. of wat er. Boil
1 % hrs. When nearl y done add t he r est of t he sugar, vi negar and
spice. Boil % hr. and st i r const ant l y. (Mrs. George R. Goering. )
I TALI AN STEAK
1 % lbs. t op r ound with f at on, 1 gr een pepper ( seeded) , 4 soda
crackers, 1 onion (size of egg) , Vi can t omat oes or 1 l arge t omat o.
Put all t hr ough food chopper, season wi t h salt and pepper, form
i nt o balls and fry in but t er . (Mrs. George R. Goeri ng. )
GOLD MEDAL FLOUR Makes Delicious Cake, and Pastries
16
Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed
Dainty Recipes in each Knox Gelatine package
ME AT S Co n t i n u e d
VEAL BIRDS
1 lb. veal steak sliced very t hi n cut i nt o pieces about 4 inches long
and 2 inches wide. Make dressing of 3 or 4 T. bread crumbs, a little
onion j ui ce, 1 egg, j ui ce and gr at ed ri nd of 1 lemon, salt, pepper, and
t he small bi t s of meat left from t ri mmi ng t he st eak (chopped fine).
Stir t oget her, spread some of t he mi xt ure on each of t he oblong
pieces of meat , roll lightly and fast en securely with toothpicks, sprinkle
wi t h pepper and salt, t hen roll in flour and f r y in but t er a light brown.
Make a t hi n cream sauce and bake in casserole 1 % hours.
(Mrs. P. D. Chapel.)
HAM BAKED WITH TOMATOES
3 slices of raw ham cut a little over an inch thick. Put in roast er
and spread 3 T. each of sugar and flour mi xed over t he ham. Pour
over all a quar t of cooked t omat oes. Cover and bake 2 hr s. Remove
ham from t he pan and add % pi nt of sweet cream, which makes t he
sauce to serve with t he ham. (Mrs. H. B. Fr eeman. )
BAKED PORK CHOPS
Beat 1 egg, dip chops in egg, then in flour. Sprinkle with salt and
pepper. Brown quickly in fryi ng pan in which but t er or other fat has
been heat ed. Cover with hot wat er and bake in moder at s oven for
1 hour wi t h dish covered. (Mrs. H. B. Fr eeman. )
CREAMED BEEFSTEAK
Put 3 tablespoons but t er (to each pound of st eak) in frying pan
and let get hot. Cover t he st eak (on meat boar d) wi t h Vz cup flour
and pound or chop it in. Then put t he meat in t he hot but t er and
brown well on bot h sides. Then add wat er to half fill spider, put on
back of stove and let simmer for % hour or more. A tough steak
t r eat ed like t hi s will prove very pal at abl e. (M. Alice Elwood. )
CHICKEN CROQUETTES
2 c. meat , 1 c. stock or milk, 1 t. salt, 1 T. flour, 1 T. onion j ui ce,
1 T. lemon j ui ce, 3 T. but t er , 2 eggs.
Put stock on to boil. Mix flour and but t er t oget her and stir i nt o
stock. Add chicken, seasoning and eggs. Cool and shape.
17
floRisr
Dur ant Hot e l B ui l di ng
505 N. Saginaw St.
Opposite City Hall
623 S. Saginaw St.
ESTABLISHED 1884
Try our Odorless-Benzol-Cleaning
Ci ? i ? f i ? V C CLEANERS
OtL/CiJLEi I O and DYERS
Benzol cleans tn half the time of Gasoline thus eliminating wear
on silks and light gatments. It will make grimmy whites clear,
like new, and rotorc the brightness to colored silks.
We also manufacture Button*.
Phone 420 128 E. FIRST ST.
asseroh the PYREX way
THE CHINA CLOSET
517 S. SAGINAW ST. PHONE 719-W
18
KNOX GELATINE is highest quality and worth its price
LUNCHEON DISHES
CANDIED SWEET POTATOES
Wash and boil sweet pot at oes unt i l about half done. Drai n, par e
and slice lengthwise in thick slices, placing in bot t om of shallow pan.
Spread wi t h but t er liberally and pour over a thin syrup made of 1%
cups each of brown sugar and wat er. Bake unt i l t he syrup is thick.
SPANI SH RICE
4 onions in fryings of salt pork, 2 cups ri ce, % cup t omat oes,
1 green pepper sliced very fine, red peppers to t ast e. Add wat er as
needed. Bake. (Mrs. Slawson. )
BREAD OMELET
1 cup st al e bread crumbs soaked unt i l soft in Ms cup sweet milk.
Beat t hem qui t e smooth, add % t easpoon salt and 5 eggs. Beat yolks
and white separat el y and t he whi t es last. Pour into but t er ed puddi ng
dish and bake 30 mi nut es. Serve at once. (Miss E. W. Wi t herbee. )
FRENCH FRI ED POTATOES
(Easy)
Par e pot at oes, cut in inch cubes, ri nse in cold wat er, drain and
dry with towel. Fr y in deep f at about 15 mi nut es, drai n, sprinkle wi t h
salt and serve at once, or can be r eheat ed in oven. (Mrs. C. W. Root . )
19
How Much?
We do not do business on price.
Yet, there is no Women's Apparel Store in Flint that
equals our values.
Women who trade with us right along seldom ask
"How much?" until they have made a satisfactory selec-
tion.
They come to us primarily for high grade, standard
goods, but they also know that the answer to this question
"How much?"will be as gratifying as the style, qual-
ity and workmanship.
In every one of our departmentscoats, suits, dresses,
etc.you will find merchandise of the highest standard,
on which we guarantee the fullest measure of value,
quality and satisfaction.
We can afford to accept a relatively small profit on
each sale because these individual profits are multiplied
many times.
To prove what The Vogue price policy means to you
find what you want and then ask
How Much ?
1BB3
MICH .
20
KNOX ACI DULATED GELATI NE saves t he cost, time and bot her of
squeezing* lemons
LUNCHEON DISHESContinued
BAKED OMELET
6 eggs, beat whi t es and yolks separat el y. Dissolve % t easpoon of
salt and small piece of but t er in % pi nt of boiling milk. Stir quickly
i nt o eggs, pour in deep pan and bake in very quick oven unt i l light
brown. (Mrs. B. F. Miller.)
OMELET
Ei ght eggs beat en separat el y, t wo t abl espoons cream, pinch of salt.
Put in a hot fryi ng pan t hat is but t er ed a l i t t l e. When t hi ckened and
browned under side, put in hot oven to brown on t op, t hen roll up.
(Mrs. L. J. Locy.)
GLAZED SWEET POTATOES
Boil pot at oes unt i l nearl y done, remove j acket and cut lengthwise.
Have four t abl espoons wat er in pan, lay pot at oes in pan roundi ng side
down. Spread with but t er , t hen a little sugar. Place in a very slow
oven unt i l gl azed. (Mrs. L. J. Locy.)
HASH
Put a good sized piece of but t er in spider, and add pot at oes and
meat t hat have been finely ground or chopped. Season wi t h salt and
pepper and brown. Add two tablespoons of wat er and cover. Cook
slowly. (Mrs. W. S. Hut chi son. )
CLAM CHOWDER
1 qt . clams, % t easpoon pepper, 4 cups of pot at oes (cut fine),
1 onion, 1 tablespoon of salt, 4 t abl espoons but t er , V2 lb. salt pork,
scalded milk.
Clean and pick over clams, reservi ng liquor. Chop fine. Cut pork
in pieces and t r y out . Add clams, onion, liquor and pot at oes; also
seasoni ng with 2% cups of boiling wat er. Cook very slowly for t wo
or t hree hours. If too thick, add milk t o make requi red consistency.
(Virginia S. Cook.)
21
TEACHOUT BROS.
CLEANERS and DYERS
Carpet and Rug Cleaning
also All Kinds of Pleating.
Ph 1210
vnones
1 2 u 121( ) N S a g | n a w S t
WI: RECOMMEND
Burroughs' B read Fl our
F o r l t r<' i i i l
Pride of the Cook-Room
F u r 1'iiH ir y
DRUGS PAINTS GLASS
VARNISHES
F. D. BAKER & SON
502 S. Saginaw St. Phone 16
DR. L. R. SLAWSON
DENTIST
101- 107 WALSH BLDG.
P HONE 2407 - W
11
Union (Trust anit
falling* Hank
-Vani by Itff JFonntxai"
;
KNOX GELATI NE is measured r eady for uset wo envelopes in each
package
LUNCHEON DISHESContinued
CHEESE SOUFFLE
Blend 2 T. of but t er and 2 of flour. When smooth add
l
/
2
cup
milk to V
2
t. salt, % t. cayenne pepper. Cook unt i l i t thickens slightly,
st i rri ng all t he t i me. Add well beat en yolks of t hr ee eggs and one
cup gr at ed cheese. When cool fold in 3 stiffly beat en whites. Tur n
into but t er ed dish and bake 2 mi n. (Mrs. M. E. Chandl er. )
CORN A LA SOUTHERN
To one can of corn or cornl et add 2 eggs slightly beat en, teaspoon
of salt, % t easpoon pepper, 1 % t abl espoons but t er mel t ed, and 1 pi nt
of scalded milk. Tur n i nt o but t ered puddi ng dish and bake in slow
oven unt i l firm. (Margaret K. Barri nger. )
SPAGHETTI
Fr y % onion in 1 t abl espoon but t er . Add 1 tablespoon flour, 1
pi nt of t omat oes, 2 cloves. Cook and st rai n. Put one package of
boiled spaghet t i in baki ng dish with % lb. of cheese. Pour over i t t he
t omat o mi xt ur e. Bake t went y mi nut es. (Mrs. Marshall Smi t h. )
CHEESE FONDU
3 eggs, 1 cup soft bread crumbs, 1 cup scalded milk, V
2
t. salt, 1 t.
but t er , 1 cup of cheese cut fine. Separ at e eggs and beat unt i l light.
St i r crumbs i nt o hot milk. Add cheese, salt and pepper, t hen beat en
yolks. Fold in t he beat en whites last. Bake in a moderat e over 20 or
25 mi nut es. A good l uncheon dish. (Mrs. H. B. Fr eeman. )
MI NI STER' S WI FE CREAMED SALMON
1 pint canned salmon. Remove bone and skin but not vhe oil;
mince fine. 1 pi nt dry br ead crumbs, ground fine. Make craam sauce
of 1 pi nt milk, 3 t abl espoons corn st arch (not heapi ng) , 2 t abl espoons
but t er , sal t and papri ka to t ast e.
Grease dish well, put t hi n layer of crumbs on bot t om, next one of
salmon, t hen cream sauce. Repeat , addi ng crumbs last. Cover or dot
with bits of but t er and Crisco or l ard. Bake about t went y mi nut es.
(Addie D. Monroe. )
Avoid Baking Wor r i esUse GOLD MEDAL FLOUR
25
H e a lt hfu l
Re lia ble
Eco no mica l a
The prudent
housewife avoids
substitutes, which may
contain alum, and uses
ROYAL
BAKING
POW DER
>'
Absolutely Pure
Made from Cream of Tartar, \
derived from grapes.
\
2*.
Where recipes call for Gelatine use KNOX SPARKLING GELATINE
CAKES
Hints On Cake Making
Do not have your oven too hot when you put your cake i n. Keep
fire low unt i l t he cake ri ses, t hen i ncrease heat . If cake rai ses too
high in cent er, it is because t he oven is too hot at first. If cake is
coarse grai ned it is, usual l y because but t er and sugar are not creamed
sufficiently.
In maki ng loaf cake i t is bet t er t o put in whi t es of egg before t he
flour; in a l ayer cake, aft erwards.
Any cake with short eni ng in it can be beat en aft er flour or baki ng
powder are added.
In a sponge cake, af t er t he flour is in, t he less you stir t he bet t er.
In maki ng angel cake, fold in flour r at her t han st i r ; st i rri ng or
beat i ng breaks t he air bubbl es, t hi ns t he bat t er and makes cake t ough
and heavy.
27
Each package of KNOX GELATINE makes FOUR PINTS of jelly
CAKES
'Sift and beat with all your might,
Your cake will be fluffy and light."
NO EGG SPICE CAKE
1 c. granulated sugar, 1 c. buttermilk, 1 t. soda, % c. (scant)
butter or substitute, 2 c. flour, 1 c. raisins, % t. salt, 1 t. cinnamon,
1 t. nutmeg, V
2
t. cloves, grated rind of % orange or lemon.
(Mrs. E. E. Rockwood.)
COCOANUT CAKE
Sift together 1% c. flour, % c. sugar and 4 teaspoons baking
powder Add 4 T. melted butter, 1 t. lemon juice, % cup fresh grated
cocoanut and 1 beaten egg.
Iceing1 c. sugar, % c. water; boiled until it threads. Add beaten
whites of two eggs and beat until cool enough to use.
(Mrs. Blanche Dumanois.)
ZELMA'S FRUIT LAYER CAKE
1 cup brown sugar, % cup butter (can use part lard), % cup r,our
milk, 1 teaspoon soda, (can use sweet milk with 2 teaspoons Royal
baking powder), 1% cups flour, 3 eggs, add 1 cup raisins; 1 teaspoon
cinnamon, 1 teaspoon cloves.
IceingBoiled frosting with 1 cup of chopped rasins in
(Mrs. A. A. Floyd.)
ONE EGG DROP CAKE
Take 1 egg and drop it in 1 cup of milk, then with fork beat egg"
good in milk, then add 1 cup sugar and beat; add 1% scant cups flour,
2 teaspoons Royal baking powder, and add seasoning. Add lastly 5 T.
melted butter, 1 cup of floured raisins. This makes 14 drop cakes. Ice
them if you care to. (Mrs. A. A. Floyd.)
28
KNOX GELATINE solves the problem of "What to have for dessert?"
Use KNOX GELATINEthe Four Pint package
CAK E S Co n t i n u e d
BLANCHE' S DEVI LS FOOD
Cream t oget her 1 T. melted but t er , 1 cup sugar and a pinch of
salt. In a sauce pan put 2 squares of Baker' s unsweet ened chocolate
and M cup wat er. Let this boil up, t hen t ur n it over t he first mi xt ur e.
Add yolks of 2 eggs and 1 % level cups of flour sifted with 2 level t.
baki ng powder. Fl avor with 1 t. vanilla. Lastly add 1 cup boiling
wat er and % t. baki ng soda. This bat t er is quite t hi n. No more flour
should be used t han t he recipe calls for. (Mrs. E. E. Rockwood.)
COCOA CAKE
1 cup sugar, % cup but t er , 1 cup sour milk, 1 teaspoon soda, 2 cups
flour, 2 t abl espoons cocoa, 1 t easpoon cinnamon.
(Carri e Billings Miller.)
FI VE MINUTE CAKE
1 cup sugar, salt, % cup short eni ng, 2 eggs dropped in cup. Fill
cup with sweet milk. Fl avori ng. 1 % cups flour, 1 Ms t easpoons baki ng
powder ( Royal ) . Beat all t oget her for five mi nut es.
(Mrs. E. H. Baker. )
CHOCOLATE NOUGAT CAKE
Vz cup short eni ng, 1 cup sugar ; cream 2 eggs unbeat en, one at a
t i me; 2 squares of unsweet ened chocolate, 1 cup sour milk, 1 t easpoon
soda, 1 Vs cups flour, 1 cup nut meat s. Delicious as cup cakes.
(Mrs. Mullin.)
CHOCOLATE TWO LAYER CAKE
Boil % cup wat er, V-i cup white sugar, 2 squares chocolate, yolk
of 1 egg, 1 t. vanilla. Cream well 1 cup sugar, % cup but t er , and
add 2 eggs, 1 cup sour milk, 1 t. soda and 1 t. Royal baking powder
sifted four t i mes in t wo cups of flour, 1 t. vanilla. When r eady for
oven add hot mi xt ure and beat . Put i nt o t i ns and bake fast .
Fr ost i ng2 c. 4X sugar, 3 t. cocoa, 1 T. mel t ed but t er mixed. Add
enough hot coffee to spread wel l . (Mrs. W. H. Edwards. )
CHRISTMAS NUT CAKE
2 cups whi t e sugar, % cup but t er , 3 eggs, 1 cup sweet milk, 3 cups
sifted flour, 3 t. Royal baking powder, flavoring, 1 cup chopped nut s.
Cream but t er and sugar, and yolks of eggs, milks, flour with baki ng
powder, t hen beat en whi t es of eggs, and nut s. Bake in a flat t i n and
cut in squar es. (Mrs. Marshall M. Fri sbi e. )
29
Try this Simple, Sensible
Saving Way of Having
Your Washing Done
While You Do the Cooking
PHONE 44
127 E. Second Street
The Laundry of Quality
M)
KNOX GELATINE makes a transparent, tender, quivering jelly
PRINCE OF WALES CAKE
% c. but t er , 2 e. brown sugar, 4 c. flour and 4 t. baki ng powder,
1 c. sour milk and Ms t. soda, 1 egg and t wo yolks, 4 T. molasses, 1 c.
rai si ns, 1 c. chopped citron peal , 1 t. each cinnamon and cloves, % t .
nut meg.
IceingBoil 1 c. sour cream and 1 c. brown sugar unt i l thick, add
1 c. chopped nut s and beat unt i l cool . (Mrs. Blanche Dumanois. )
SUNSHINE CAKE
Whi t es of 7 eggs, yolks of 5 eggs, 1 % cups sugar, 1 cup flour,
1 pinch sal t , % t easpoon cream of t ar t ar . Sift sugar and flour five
t i mes, measure and set aside. Separ at e eggs, beat i ng yolks t o stiff
f r ot h; whip whites to a foam. Add cream of t ar t ar and whip stiff.
Add sugar t o whi t es, t hen beat . Next add yolks and beat , t hen flour
and flavoring and fold lightly t hrough. Moderat e oven 40 to 50 mi nut es
in t ube tin which is not greased. (Mary A. Williams.)
LEMON SPONGE CAKE
1 cup sugar, 3 eggs, 2 tablespoons wat er, 1V4 cups flour, 2 t ea-
spoons baki ng powder ( Royal ) . Beat eggs, add t o sugar and cream,
t hen add wat er, flour and baking powder. Bake in l ayers in slow oven.
Filling1 cup sugar, 1 lemon (juice onl y) , 1 egg, 2 tablespoons
flour, 1 cup boiling wat er. Cook unt i l thick, t hen add 1 tablespoon
but t er . (Mary A. Williams.)
SPONGE CAKE
Add 1 cup sugar to 3 eggs, beat t horoughl y, t hen add 3 t abl e-
spoons wat er , 1 t. vanilla, IV* cups flour, 1 t. cream of t ar t ar , % t.
soda. Bake in moderat e oven. ( Ber t ha B. Trembl ey. )
CHEAP CAKE
1 egg, 1 cup sugar, 1 %, cups flour, 5 t abl espoons melted but t er ,
2 t easpoons baki ng powder, ( Royal ) , 1 teaspoon vanilla. Bake in one
square t i n. (Mrs. E. P. Hopkins )
Avoid Baking Worri e, Vt e GOLD MEDAL FLOUR
31
COMPLIMENTS OF
FLINT'S FUNERAL DIRECTORS
C. M. DUSENBERY
Telephone 177-F1 612 N. Saginaw St.
GROVES & COMPANY
Telephone 172 900 N. Saginaw St.
JENNINGS-McKINNEY CO.
Telephone 114-F1 607 S. Saginaw St.
LOSS & COMPANY
Telephone 1119-F1 1031 N. Saginaw St.
W. H. LOSS COMPANY
Telephone 4286 1015 N. Saginaw St.
32
Knox Acidulated Gelatine no botherno troubleno squeezing lemons
C A K E S C o n t i n u e d
DARK CAKE MADE IN GEM TI NS
2 cups dark sugar, hi cup but t er , 1 cup seedless raisins, 1 cup nut
meat s, 1 teaspoon ci nnamon, 3 t abl espoons chocolate melted in *4 cup
hot wat er , 3 level t easpoons baking powder ( Royal ) , 4 eggs ( whol e) ,
1 cup milk, 3 cups flour. Cream but t er and s ugar ; add dissolved choco-
late and milk before eggs, fruit and flour. (M. L. Morgan. )
SPONGE CAKE
Yolks of 4 eggs, 3 tablespoonsful cold wat er , pinch of salt. Beat
2 mi nut es. Add 1 cup sugar ; beat 5 mi nut es. Put 1% tablespoonsful
corn st arch in cup filled with flour, 1 teaspoon Royal baking powder;
flavor. Add beat en whi t es of 4 eggs last. Bake in moderat e oven
about 400 . (Mrs. H. C. Dewey.)
WHI TE LAYER CAKE
1
x
k c. flour, 1 c. sugar, 2 t. Royal baking powder, sift four t i mes.
Break t wo eggs in a cup, fill with sweet milk, add 11 t easpoons melted
but t er . Beat hard and flavor. Bake in t wo layers.
(Camilla E. Woolfitt.)
COFFEE CAKE
1 cup short eni ng, 1 cup molasses, 1 cup sugar, 1 cup chopped
rai si ns, 1 cup st rong coffee, 1 egg, 1 teaspoon soda, 1 teaspoon cinna-
mon, 1 t easpoon lemon ext r act , 2 % cups flour. Bake in t wo loaves.
Never fails, and keeps wel l . (Mrs. Mullin.)
CHOCOLATE LADY FI NGERS
2 cakes sweet chocol at e, 2 % T. S. hot wat er , 4 egg yolks beat en
al t oget her ; t hen t he beat en whi t es, and beat for 15 mi nut es.
Line dish with l ady fingers, t hen place al t er nat el y chocolate and
l ayer of l ady fingers usi ng t hr ee dozen in all. Pour over t op Sk pt . of
whipped cream. Serve ice cold. (Mrs. James Far ber . )
HICKORY NUT CAKE
XVt. cups sugar, Ms cup but t er , 2 cups flour, % cup milk, 2 t. of
Royal baki ng powder, whi t es of 3 eggs well beat en. Roll in flour 1 cup
hickory nut meat s and add last. (Mrs. F. D. Chapel. )
Aoid Baking Worri esUse GOLD MEDAL FLOUR
33
Capital $200,000.00 Surplus $300,000.00
FIRST
NATI ONAL
B ANK
<?F* JJN* wj V
4% On Savings
*<H* vj \ VJV
"National Protection for Your Savings"
JX* vX* * * >
Women will find that a Checking Account with
this Bank is very convenient.
CORNER S. SAGINAW and KEARSLEY STS.
34
KNOX standi for Quality and Quantity in Gelatin-
LAYER CAKE
1 . up sugar, 2 tablespoonaful butti-r, % eft-it* (well beaten). 2 cups
sifted flour, 2 tea*poon*ful Royal bakii Flavor as desired.
2% cups flour if eggs are large, otherwise 2 cupa. Bake in two layers.
<K K. Swan)
FRUIT CAKE
2 tttft brown sugar, 1 cup butler, yolks of 2 egg* (whites for
g), 1 cup raisins, 1 cup walnuts. 1 cup aour milk, 1 teaspoon
soda, I teaspoon cinnamon, 4 teaspoon cloven, % teaspoon nuttne-s.
link.' about 1 hour in SLOW oven. ( f t II Swan I
LADY BALTIMORE CAKE
1 cup butter. 2 cups sugar, 1 cup milk, 8H cup* flour, S teaspoon*
Royal baking powder, white* of 6 egg* beaten dry, I teaspoon rose
Hake in layers.
Frosting3 cup* sugar, 1 cup boiling wst er; boil till it threads.
Baal In tat -tif fly beaten whites of 3 I-ITK". aibl l cup chopped
I i u p chopped nut m I m thin (Ike* (Mr 11.ni or est >
IMPERIAL CAKE
1 lb. sugar. 1 lb. butter. 1 lb. tor four rups) flour. 1 lb raisin*.
H lb. citron. S lb. almonds (blai i teaspoon soda.
Bake slowly one hour or mor
WHITE CAKE
1 cup butter, 2 cups granulated sugar, *4 cup sweet milk, 4 cup*
sifted flour, 4 level teaspoons Royal baking powder, 1 teaspoon vanilla,
whites of 8 large or 9 small eggs.
Cream butter and sugar together, then add milk, then flour and
baking powder sifted together, and lastly the whites of egg* beaten
very stiff. Bake in deep pan 45 minutes in slow oven. When the
cake is ready for the oven jar up and down smartly on the table until
all the air bubbles eome t o the surface. (Mrs. B. F. Miller.)
APPLE SAUCE CAKE
1 S cups apple sauce, 1 cup sugar, H cup lard, 2 cups flour, 1 t.
soda, 1 t. cinnamon, 1 t. cloves, % t. salt, 1 cup raisins, % cup walnut
meats, a little nutmeg, 1 T. molasses, 1 egg. (Mrs, James Karber.)
Avoid Baking Worri. aUse COLD MEDAL FLOUR
IS
FOUR separate Dn n r t i or Salads from one package of Knox Gelatine
CAKESContinued
MOCK ANGEL FOOD
1 cup sugar, 1 cup flour (Swans Down cake flour), 2 t. baking
powder (heapi ng), pinch of salt. Sift 6 times ] cap IWMt milk bol
hut not boiling, added to atiov.-. Two eggs, whites bruten stiff.
Do nol grease ti n; bake in slow oven. When taken from oven
turn bottom side up on 2 cup" t o give it air. Frost with boiled frosting.
(Mrs. F. I), (hnp.-l I
FUDCE CAKE
% cup brown sugar, 1 large tablespoon butter, 2 squares chocolate,
2 spoons vanilla, 1 egg, *4 cup milk. 1 eup Hour, salt. 1 ipoon Royal
baking powder.
Iceing1 cup powdered sugar, 1 large tablespoon butter. 2 large
Ublespoona dry cocoa, 2 large tablespoons hot coffee. Vanilla
(Mrs Mary Maine*.)
ANGEL FOOD CAKE
I tumblerful egg whites, 1 V tumblerful (scant) sugar. Sift sugar
n or right times 1 tumblerful flour; sift seven or eight times
I t. cream tartar, % t. salt, 1 t. cold water. Vanilla.
( MAI pom. i
BIRTHDAY CAKE
1 % cups sugar, % cup butter creamed together; pinch of H
1 cup milk, vanilla, 2>* cups flour, 2 level t. cream of tartar, and
1 level t soda, or 2 t. Royal baking powder. Add beaten whites of
2 eggs at l ast Bake in three l ayers. (Mrs. W. S Hutchison.)
NUT CAKE
1 cup brown sugar, 2 eggs, hi t. Royal baking powder, 2 cups
English walnut meats, 3 rounding T. of flour. Spread thin on a tin,
and bake 20 mi nutes. (Mrs. C. C. Goodes.)
B UTTERNUT CAKE
Cream together 1
l
i c. sugar and H c. butter. Add % c. sweet
milk, 2 "4 c. flour sifted with 2 t Royal baking powder, 1 c. nut meats
dredged lightly with flour. Lastly add hi t. vanilla and fold in the
.vhites of 4 eggs beaten stiff. (Mrs. George R. Goering.)
36
Desserts can be made in a short t i me with KNOX GELATI NE
C A K E S C o n t i n u e d
HUCKLEBERRY CAKE
1 cup sugar, % cup but t er , % cup milk, 2 eggs, Ms teaspoon nut meg
if desired, a little salt, 2 t easpoons Royal baki ng powder, \Vz cups
flour, 1 pi nt berri es dredged in flour. Spri nkl e sugar over t op. Bake
quick. (Mrs. R. C. Dur ant . )
ORANGE CREAM CAKE
Cream t oget her 1 cup sugar, M cup but t er , and add 2 eggs well
beat en. Sift t oget her 1 % cups flour, 2 t easpoons Royal baking powder.
Vz t easpoon salt. Add to above mi xt ure al t er nat el y with % cup of
milk. Bake in l ayers.
Fi l l i ngGrat ed ri nd and juice of 2 oranges, % cup of boiling
wat er . Pour over
x
k cup of sugar well mixed with \M\ t abl espoons
of flour or corn st arch. Cook unt i l thick in double cooker, t hen add
1 tablespoon melted but t er and white of 1 egg beat en stiff.
When bot h cake and filling are cold, put t oget her and cover with
whi t e frost i ng and decorat e with sections of or ange. (Mrs. Demorest . )
CHOCOLATE STRI PS
Mi cup of but t er, 1 cup of sugar, 2 eggs, 1 Mi squares chocolate,
1 t easpoon vani l l a, Wt cups flour, 1 cup nut meat s. Bake in a shallow
t i n; while hot cut in nar r ow strips t wo or t hr ee inches long.
(Mrs. Marshall Smith. )
BELFAST CAKE
% cup but t er , 1 Ms cups sugar, 1 egg, 1 cup sour milk, 2 cups of
gr aham ( si f t ed) , % cup white flour, 1 t easpoon soda, H teaspoon
ci nnamon, Ms teaspoon nut meg, % t easpoon salt, 1 cup rai si ns. May
bake in l ayers, using raisins for filling. (Mrs. Marshall Smith. )
GRAHAM CAKE
Mi cup but t er , 1 cup sugar, 1 egg, 1 cup milk, 16 graham crackers
(rolled fine), 1 cup flour, 2 t easpoons Royal baki ng powder. Bake in
t wo l ayers.
Fi l l i ng1 cup powdered sugar, 1 l arge t abl espoon but t er . Thin
with cream to spread. (Mrs. Mary Maines.)
BOILED FROSTI NG
1 c. sugar, % c. wat er, 1 egg whi t e, 1 t . flavoring, % t. cream of
t ar t ar . Add cream of t ar t ar to sugar and wat er . Boil till a syrup
which must make a soft ball in cold wat er . Add slowly to stiffly beat en
whi t e of egg. Beat t horoughl y. (Mrs. W. G. LaRock. )
37
O. M. SMITH & CO.
"Where Quality Reigns"
A RECIPE THAT HAS PROVEN SUCCESSFUL,
VARIED AND VERSATILE, IS THE
APPEAL OF THIS STORE.
It would not be difficult to name the particu-
lar features which have established the acknow-
ledged economy of making selections in this
store.
It is indeed an unusual combination which
includes with such complete success, desirable
style, almost endless variety, novelty, dependa-
bility and moderate pricing.
Omitting any one of these immediately
lessens the satisfaction the decidedly low pric-
ings bring.
So it is these, considered as a whole, which
make the supremacy of this store as a value-
giving institution.
M
A KNOX GELATINE Dessert or Salad is attractive and appetizing
COOKIES AND FRIED CAKES
"What is more t empt i ng t han a nice brown doughnut . "
DOUGHNUTS
2 eggs, Vz cup sugar, 4 t abl espoons melted but t er , 2 cups flour into
flour si eve; i nt o flour put % t easpoon salt, 1 t easpoon cream of t ar t ar ,
% t easpoon soda. Add about 1 cup of flour, roll out and fry.
(Mrs. E. P. Hopkins. )
FRI ED CAKES
1 c. sugar , 1 egg, 1 t. soda, 1 c. sour milk or but t ermi l k, 3 T. short-
eni ng, flour t o mix. Makes about t hr ee dozen. (Camilla E. Woolfitt.)
POTATO FRI ED CAKES
Two medium-sized pot at oes mashed, 1 t. but t er , 1 t. soda, 1 scant
cup sugar, 1 egg, 1% t. Royal baking powder, % cup (l arge) of milk.
Fl our enough to roll out wel l . (Mrs. C. C. Goodes.)
BUTTER SCOTCH COOKIES
2 cups of medi um brown sugar, 1 cup mel t ed but t er , 1 tablespoon
soda, 1 of vinegar, 1 of cream of t ar t ar , 2 eggs well beat en, vanilla,
flour to make stiff. Mix into rolls and put i nt o refri gerat or over night.
In t he mor ni ng slice off and bake in hot oven. Mrs. Black.)
MOLASSES COOKIES
1 cup molasses, % cup brown sugar, 1 cup but t er (or shor t eni ng) ,
% cup hot wat er , % t easpoon salt (unless but t er is us ed) , 1 teaspoon
each of ci nnamon, cloves and gi nger. Mix soft and bake in r at her
quick oven. (Mrs. C. W. Root. )
CRUMB COOKIES
2 cups brown sugar, 1 cup l ard, 1 cup molasses, 5 cups crumbs,
1 cup cold wat er , 5 cups flour, 3 eggs, 2 t easpoons ci nnamon, 2 t easpoons
soda, sal t . (A. H. Baker. )
39
Try the KNOX GELATINE recipes found in this book
COOKIES AND FRIED CAKESContinued
BROWN SUGAR COOKIES
2 cups l i ght br own sugar , 2 eggs, 1 cup but t er and l ard mixed,
% cup sour cream (scant meas ur e) , 1 t easpoon soda, grat ed nutmeg,
lemon ext r act , flour t o handl e easi l y. (Mrs. Slawson.)
ROCKS
1 % c. brown sugar, 1 c. but t er , 3 c. flour, 1 % c. raisins, 1 lb.
English wal nut s, 3 eggs, 2 t. ci nnamon, 1 scant t. cloves, 1 t. soda
dissolved in a l i t t l e hot wat er . Drop on greased pan and bake in a
moder at e oven. ( Mar gar et K. Bar r i nger . )
FRUIT COOKIES, FILLED
2 cups gr anul at ed sugar, 1 cup l ard, 2 eggs, 2 t. soda dissolved in
a little hot wat er . Then fill cup up with sweet milk. 4 level t. cream
of t a r t a r , 7 cups of flour wi t h cr eam of t a r t a r sifted i nt o i t , 2 t . lemon
ext ract .
Filling2 cups chopped rai si ns, ] cup sugar, 1 cup hot wat er, 2 T.
flour mixed with sugar. Boil unt i l t hi ck. Roll cookies t hi n, spread
wi t h filling, pl ace anot her over i t and bake. (Mrs. Marshal l M. Frisbie.)
WHITE COOKIES
1 % cups sugar, 1 % cups but t er ,
x
k cup sweet milk, 1 teaspoon
soda in milk, 2 eggs well beat en, 4 cups flour. Roll t hi n. Vanilla flavor.
(Mrs. Hopkins.)
ROCK ISLAND COOKIES
Cream V2 cup of but t er or subst i t ut e wi t h 1 cup of light brown
sugar . When light and cr eamy add 1 egg and beat 5 mi nut es. Sift 2
even t easpoons Royal baki ng powder wi t h 1V2 cups of flour. Add
2 t abl espoons of sweet milk t o egg mi xt ur e. Fl avor with vanilla and
a dash of nut meg. Add flour and baki ng powder, drop from spoon
ont o well greased pans and bake in a quick oven.
(Mrs. Har r i et Thompson. )
OATMEAL COOKIES
1 cup whi t e sugar , 1 cup brown sugar, 2 cups l ard, 6 cups oatmeal,
2 cups flour, 1 egg, 1 t easpoon soda in % cup hot wat er, 1 tablespoon
nut meg; sal t . Roll out wi t h as little flour as possible.
Fi l l i ng1 lb. dat es wi t h 1 cup sugar . Cook unt i l a past e. Pl ace
1 t easpoon of past e bet ween t wo t hi n l ayers f or cookie.
(Mrs. Geo. H. Gorden. )
40
< * .
(JiH* Jla&tsmt n.
r
(ttltftfjiers
Lewis Dry Cleaning Co.
"For Those Who Care"
HIGHEST QUALITY OF WORK
MODERATE PRICES
Please give us a trial and be convinced
Goods called for and delivered
PHONE 5363 908 ANN ARBOR ST.
41
KNOX GELATINEEconomy with highest Quality
GI NGER SNAPS
1 cup mol asses, 1 cup brown sugar , 1 cup but t er , 1 egg, 1 table-
spoon gi nger, 1 t abl espoon vi negar , 1 t abl espoon soda, 7 cups of flour.
Put molasses, sugar and but t er to boil. When i t begins to boil
add soda, vi negar and gi nger. Let i t cool t hor oughl y; add egg and
flour. (Mrs. E. P. Hopki ns. )
WHI TE COOKI ES
2 c. sugar, 1 c. sour cr eam, 1 c. but t er or short eni ng, 2 eggs,
1 even t. soda, 1 t. Royal baki ng powder, nut meg t o season, flour to
mix. Makes t hr ee dozen. (Camilla Woolfitt.)
MOLASSES COOKI ES
1 cup br own sugar , % cup mol asses, % cup shor t eni ng, % cup hot
wat er , 1 egg, 1 t easpoon gi nger, 2 t easpoons soda; sal t ; flour to make
r at her a stiff mi xt ur e. Roll t hi n and bake in quick oven.
(Emel i ne A. Chase.)
OATMEAL COOKI ES
1 cup brown sugar , 1 cup shor t eni ng (bacon fine), 1% cups sweet
milk, 2 cups oat meal , 2 cups flour, 2 eggs (well be a t e n) , 1 teaspoon
soda, 1 t easpoon salt, 1 t easpoon ci nnamon, 1 t easpoon Royal baking
powder. Let st and 2 hours. Drop on tin wi t h t abl espoon.
(Mrs. C. E. Baldwin.)
OATMEAL MACAROONS
4 cups oat s, 2 cups brown sugar, 1 cup mel t ed but t er , 2 eggs,
1 cup cocoanut , 2 cups flour, 1 t easpoon soda, Ms t easpoon Royal baking
powder, pinch of sal t .
Drop yolks of eggs into but t er and sugar , beat well. Add cocoanut
and salt. Dissolve soda in a little hot wat er , add oat s and IV2 cups
flour wi t h baki ng powder sifted, addi ng last % cup flour sparingly-
Add whi t es of eggs well beat en. Dr op from t easpoon ont o well greased
pan. Bake in slow oven. Makes 60. ( Anna P. Dewey. )
CREAM COOKI ES
1 % cups sugar, 1 cup sour cr eam, 1 clip but t er , 2 eggs, 1 t. soda,
salt and nut meg, flour t o knead soft, V2 cup sugar t o spri nkl e over top.
Cr eam but t er and sugar , t hen add well beat en eggs, add soda to
cr eam; put all t oget her and knead soft . (Mrs. Twai t s. )
DATE BARS
1 c. nut s, 1 c. dat es, 2 eggs, 3 T. flour, 1 t. baki ng powder, 1 t.
vanilla. Beat eggs separ at el y, add % c. powdered sugar, 2 T. cream.
Bake on but t er ed t i n. (Mrs. Bl anche Dumanoi s. )
42
KNOX GELATINE is the one dessert for all appetite*
ANI SEED COOKIES
% c. short eni ng, 1 c. sugar, 2 eggs, 2 T. milk, 4 T. aniseed, 4 t.
Royal baki ng powder and flour. (Mrs. Blanche Dumanois. )
PECAN PRALI NES
2 c. brown sugar, % c. boiling wat er, 1 c. pecan meat s, 2 T. but t er .
Boil sugar and wat er, add but t er and nut s. Boil five mi nut es, remove
and beat . Then drop by spoonsful on but t er ed pan and bake.
(Mrs. Blanche Dumanois. )
OATMEAL CAKES
2 eggs, 1 scant cup sugar, 1 T. mel t ed but t er , a little salt, 1 t.
vanilla, 1 t. Royal baking powder, 2% c. rolled oat s.
Drop in t easpoonsful , well apar t , on a baki ng tin. Cook in slow
oven. ( Mar gar et K. Bar r i nger . )
FROSTED CREAMS (Quick and Economical)
4 T. hot wat er, 5 T. melted but t er , 1 t. soda, 1 t. vanilla. Put
t hese i nt o a cup t hen fill t he cup wi t h New Orl eans mol asses; 2 cups
flour, sifted first t hen measured. Put into a cookie pan and spread
out smooth. Frost with confect i oners' sugar and cut in squares. Be
careful not t o overbake. (Mrs. Marshall M. Fri sbi e. )
STUFFED COOKIES
3 cups light brown sugar, 1 l arge cup l ard, 3 eggs, 1 cup sweet
milk', 1 t easpoon soda, 1 level spoon salt, 2 t easpoons Royal baking
powder.
FillingV
2
lb. figs, Ms lb. rai si ns. Grind, and cook down with two
cups wat er and t wo cups sugar.
Alma Hi nds Baker (Mrs. E. H.)
MABEL' S OATMEAL COOKIES
1 cup sugar, 1 t abl espoon mel t ed but t er, 2 eggs well beat en, 2 Ms
cups Quaker oat s, 2 t easpoons Royal baki ng powder, 2 t easpoons vanilla.
Mix in order given, drop mi xt ure on shallow but t er ed t i ns, one-half
t easpoon at a t i me, very f ar apar t . Bake in moderat e oven E or 10
mi nut es, not too brown. Remove from t i ns while still warm.
(Addie D. Monroe.)
COCOANUT MACAROONS
One egg well beat en, one-half cup sugar, t wo-t hi rds of a cup of
cocoanut and one cup of rolled oat s. Make i nt o small round cakes and
bake in a quick oven unt i l cri sp. (Mrs. F. M. Locy.)
SUGAR COOKIES
2 cups sugar, 1 cup short eni ng, 2 eggs, 1 cup but t ermi l k, 1 teaspoon
soda; flavoring; flour, as little as can be used t o roll. Sprinkle sugar
on t op of cookies before baki ng. (Mary A. Williams. )
Avoid Baki ng Wor r i esUse GOLD MEDAL FLOUR
43
A Ne w S t a nd a r d
K. . r fu ne r a l d ir e ct o r * ha * be e n a ct by a u ch
r e pr e se nt a t ive mo r t icia n* a n D
Dw MI OJI Kvsr y pr o visio n ha * be e n ma d e
t o r e nd e r t o t he clie nt a se r vice t ha t w a
t r u ly w o r t hy o f t he w o r d "pr o fe ssio na l. "
The mo d e m fu ne r a l d ir e ct o r i, a * a r u le , a
pr o fe ssio na l ma n o f t he hift hr *t t y pe ; a
ma n t r a ine d in se ve r a l scie nce *, a nd a
ffr a d u a t e o f a r e lia ble r o lle **. W e a d d t o
t his a libe r a l me a su r e o f e xpe r ie nce , o b-
t a ine d in y e a r * o f se r vice t o t he pu blic.
EXCLUSIVE AGENTS FOE THE
(1UNWOOP MAUaOUCUM
vf
DODDS -
DUMANOIS
F UNERAL H OME
9 0 1
Garland St
PH ONE 2 0 0 0
M. E. SEAR
MEATS POULTRY
SAUSAGE A SPECIALTY
1107 N. Saginaw St. Phone 518
4
See t hat t he name K-N-O-X is on each package of Gel at i ne you buy
BROWNIES
1 cup sugar, Vs cup but t er , 2 eggs, MI cup milk, 1 cup flour, 2
squares mel t ed chocolate, 1 cup wal nut meat s cut fine, a little salt,
1 t easpoon vanilla. Rub sugar and but t er t oget her. Beat eggs sep-
ar at el y and add whi t es last. No baki ng powder or soda.
(M. Alice Elwood. )
CREOLES
3 eggs beat en, 1 Vi c. brown sugar, % c. flour, sal t , M teaspoon
Royal baki ng powder, 1% c. pecan nut s. Mix in bowl, beat well ami
bake. Decorat e with pecans. (Mrs. Blanche Dumanois. )
H ERMI TS
1 c. but t er , 2 c. sugar, Mt c. sour cream, 8 eggs, 4 c. flour, 1 e.
raisins ( chopped) , 1 c. nut meat s, 1 t . soda, 1 t. ci nnamon, Mt t. cloves,
M> t. nut meg. (Mrs. George R. Gooring. )
HERMI TS
1% cups brown sugar, 1 cup but t er ( par t l ar d) , % cup sour milk.
Ms t. soda, 2 Ms cups Hour, 8 eggs, 1 cup raisins ( chopped) , I c. currant *,
1 cup chopped nut s, 1 teaspoon cinnamon and cloves Drop from spoon.
(Mrs. A. A. Floyd.)
MACARONI AND CHEESE
1 pkg. macaroni , cook and dr ai n; Ms. lb. grat ed cheese, 3 large
onions chopped fine, 1 can t omat oes, salt and pepper. Add 1 chopped
sweet pepper. Cook al t oget her and st i r oft en. (Mrs. A A. Floyd. )
NUT COOKIES
2 cups brown sugar, 1 cup short eni ng, 2 eggs, H cup New Orleans
molasses, 1 t easpoonful soda (l evel ), 1 scant cup sour milk, 1 teaspoon
ci nnamon, Ms t easpoonful ground cloves; raisins and black wal nut
meat s ; flour to roll very soft. ( E. B. Swan. )
JUMBLES
2 cups light brown sugar, 2 eggs, % cup but t er , Mt cup l ard.
2 t easpoonsful wat er , 2 teaspoonsful vanilla, 1 teaspoonful Royal baki ng
powder, 1 t easpoonful soda; vanilla. Fl our t o make very stiff.
( E. B. Swan. )
GOLD MEDAL FLOUR Make. Del i ci ou. Cake, . nd Pa . t r i e .
45
\
IGRAM BROTHERS
FINE GROCERIES
AND MEATS
High Quality is Our First Consideration
2413 Detroit Street 1502 Richfield Road
Phone 3068 Phone 2897
'SttM wjMBBttdL
PHONES fi%\TL**rA- 728
4 6 0 0
A - M * ^
G a
r
,a nd S t
4605 ^ V ^ T F S T -
We can deliver Fl owm In any city, on thort notice by telephone
When you are looking I his book
through for a good recipe, just
remember that we have everything
to help you prepare your menus.
A. A. RIKER
401 Detroit Street Phone 45
iWriftetgljans
,
cr
FOUR GOOD
DRUG STORES
46
KNOX GELATI NE is GUARANTEED to p l e u e or money back
BREAD
"Br ead, t he staff of l i fe. "
SOFT GI NGER BREAD
3 eggs, 1 c. but t er , 1 c. molasses, ZVz c. flour, 1 t. gi nger, 1 t. cinna-
mon, 1 c. sugar, % t. cloves, 1 t. soda, 1 t. Royal baki ng powder.
Cream but t er and sugar t oget her, add t he egg yolks, molasses, and
t he milk wi t h soda dissolved in it. Beat well, t hen add t he flour in
which have been sifted t he baki ng powder and spices. Lastly t he beat en
whi t es of eggs. Bake in slow oven 45 mi nut es. (Mrs. B. F. Miller.)
BROWN BREAD
% cup sugar, but t er size of egg, % cup molasses, pinch of salt,
2 cups sour milk, 1 teaspoon soda, 2 cups gr aham flour, 2 cups white
flour. Let rise 15 mi nut es and bake in a slow oven.
BETTE' S GEMS
3 t abl espoons sugar, but t er size of egg. Cream t oget her , and add
1 egg well beat en, 1 cup sweet milk, 2 cups flour, 2 t easpoons Royal
baki ng powder, Ms t easpoon sal t . (Addie D. Monroe. )
BAKING POWDER BISCUITS
2 c. flour, 4 t. Royal baki ng powder, 1 t . salt, 1 T. l ard, 1 T. but t er ,
% c. milk.
Mix dry i ngredi ent s, sift t wi ce, chop but t er and lard in wi t h a
knife. Add liquid, gradual l y pouri ng in t he cent er. Use enough liquid
t o make soft dough. Toss on floured board, pat lightly t o y2-inch in
thickness. Shape with biscuit cut t er. Pl ace in but t er ed pan. Bake in
hot oven fifteen mi nut es. (Mrs. W. G. LaRock. )

47
As your Grocer for KNOX GELATI NETake no other
B R E A D C o n t i n u e d
NUT AND RAISIN LOAF
1 c. but t er , 2 c. sugar, 3 eggs, 2% cups flour, 2t. Royal baking
powder, 1 t. salt, 1 c. broken wal nut meat s, 1 c. chopped raisins, % c.
milk, % t. vanilla, Vz t. lemon ext ract .
Cream t he but t er and sugar. Add beat en egg yolks and beat until
light. Sift flour, baking powder and salt t oget her. Add nut s and
raisins and st i r into t he but t er mi xt ure, al t er nat el y wi t h t he milk. Fold
in stiffly beat en egg whites. Add flavoring. Pour i nt o a well greased
loaf tin and bake in moderat e oven about 1 hour.
MARY' S BROWN BREAD
1 % cups corn meal, 1 % cups gr aham flour, 1 t easpoon salt, 1 t ea-
spoon soda (l evel ), 1 teaspoon Royal baki ng powder (l evel ), % c. flour.
Mix al t hese t oget her, and t hen sift. Add scant cup of yellow molasses
and scant pi nt of sour or but t ermi l k. Pour into well greased coffee
cans (wi t hout cover s) . Boil or st eam 3 hour s. Bake fifteen mi nut es.
(Addi e D. Monroe. )
MOTHER' S JOHNNY CAKE
1 egg, Vi cup but t er , IVi cups sour milk, 2 cups corn meal, 1 t ea-
spoon soda, 2 t easpoons flour. (Mrs. A. A. Floyd. )
CHEESE ROLLS
' 2 cups flour, 4 t easpoons Royal baki ng powder, 2 t abl espoons lard
or but t er , % tablespoon salt. Add milk to make dough. Roll %-inch
thick, spread with melted but t er and spri nkl e 1 cup of gr at ed cheese.
Roll and cut and bake 20 mi nut es. (Mrs. A. A. Fl oyd. )
BROWN BREAD
1 cup sour milk, % cup molasses, 1 cup whi t e flour, 1 cup gr aham
flour, 1 t . soda, 1 egg, % cup rai si ns. Beat egg, add sour milk with
soda, and molasses, t hen flour, and rai si ns dredged wi t h flour. Bake
slowly about 1 hour. (Mrs. Marshall M. Fri sbi e. )
DATE BREAD
% cup sugar, 1 egg, 1 l arge tablespoon melted l ard, 2Vi cups of
but t ermi l k, 2 level t easpoons soda, 1 t easpoon salt, 3 % cups gr aham
flour, 1 lb. of dat es cut in pieces. Bake slowly 40 mi nut es.
(Mrs. R. C. Dur ant . )
GOLD MEDAL FLOUR Makes Delicious Cakes and Past ri
48
KNOX SPARKLIN GELATINE impror*. Soup. .d Gravis.
B READCont i nued
DATE LOAF
1 cup brown sugar, 1 larg<- T. butter. I It cup* tour milk, I t soda,
I 1. Halt, m cup* whiir Hour, 1 >? cup* frraham flour, 1 lb. date*
(stoned, (loured and cut up), % lb. shelled walnut* cut up. Bake 1 H
hour* in slow oven. (Mm. James Farbtr.)
CORN BREAD
2 egg* (beat separately). If cup sugar, 2 tablespoon* melted but-
11 r. 1 enp sweet milk, 1 rup Boor, t cup corn meal. S level teaspoon*
Royal baaing powdWr. (Mr*. BlawMn.)
POP-OVERS
2 eftir* (well beaten). 1 cup milk, 1 cup flour. Bake slowly,
i Mr*. L R. Slsw.on.)
NUT BREAD
1 egg, *4 c. ujtar, Mi t aalt, I <- flour, i t Royal baking- powder.
1 c. milk, H c. nut meat*.(Camilla WooMit >
BROWN BREAD
2 cup* *our milk. U cup white .ugar. ** rup molawr*. \
graham flour with 1 t Royal laki> . and 1 t soda and a little salt
Slow oven 4.*> minute*. (Mr* VY II Edwards.)
OATMEAL GEMS
2 cup* rolled oat?. 1 W cup* our milk. Lot *tand fi or 8 hour*.
Cream 1 egg. 14 cup sugar, 1 T. shortening, 1 cup flour. Into Mi t
salt, 1 t. soda. 1 t. Roval baking powder. Bake in medium oven.
(Mr*. W. H. Edward..>
DATE BREAD
Mi c. sugar, 1 egg, 1 heaping: T. melted lard, creamed. Add 2Mr
c. sour milk. 1 level t. soda, 1 level t. salt, 3 Mi c. graham flour, 2 T.
molasses, 1 lb. dates cut in pieces. Bake alowly.
(Mrs. Blanche Dumanota.)
NEW ENGLAND BROWN BREAD
3 cups com meal, scald and let stand an hour. 1 cup white flour,
2 eggs well beaten, 1 cup New Orleans molasses, I spoon aalt, 1 dessert
spoon of soda. Steam three hours-(Mrs. C. E. Baldwin.)
BRAN BREAD
4 cups bran, 2 cups white flour. 8 tablespoon* molaaaes, 2 t. aoda,
I I. salt Sweet milk "
r
to make sloppy." This makes two loaves. Bak*
in a moderate oven.~(Mrs, C E. Baldwin.)
Avoid Baking WorriesUse COLD MEDAL FLOUR
Established in 1862
"NOTHING SUCCEEDS LIKE SUCCESS"
A Depart ment Store should be t he kind of
place where everybody can buy. It should not
offer for sale merchandise t hat appeal s to one
class of people exclusively. Rat her it should
reflect in its merchandise and its service, t he
type of people t hat go to make up t he whole
community which it seeks to serve.
That is why this store, which has been serv-
ing Flint folks for sixty years, is t ryi ng to be a
representative American Depart ment Store.
We Appreci at e Your Pat ronage
We know t hat in pleasing you, you will con-
tinue to patronize us and t hrough you many of
your friends will become our customers. We
want to hear from you when you are pleased or
displeased; our desire is to satisfy you in every
instance. If at any time you have a suggestion
to offer we will be glad to have you make it.
Smith, Bridgman & Co.
Your StoreEverybody's Store
For Over Half a Century
50
Give t he growi ng children KNOX SPARKLI NG GELATI NE
B READCont i nued
NUT BREAD
1 c. brown sugar, 1 egg, 2 c. but t ermi l k, 2 t. soda (dissolved in
mi l k) , 1 T. shor t eni ng, Vi t . sal t , 3 c. gr aham flour, 1 c. wheat flour,
1 t. Royal baki ng powder, 1 c. nut meat s. Bake slowly one hour.
BOSTON BROWN BREAD
1 cup sour milk, Vi cup New Orl eans molasses, 1 egg, 1 t. soda
(dissolved in mi l k) , but t er size of wal nut , enough gr aham flour t o make
cake bat t er ; salt well. St eam tV4 hours. St ar t in cold wat er.
(Mrs. J ames Far ber . )
NUT BREAD
Four cups flour, 4 t. Royal baki ng powder, Vi t. salt, Vi cup sugar.
Mix and add 2 eggs, 2 cups sweet milk and 1 cup nut meat s. Let Btand
20 mi nut es t hen bake in a slow oven about 45 mi nut es.
(Mrs. E. A. Roekwood.)
NUT BREAD
4 cups flour, 1 cup nut meat s cut up, % cup sugar , 1 egg, 2 cups
milk, pinch of sal t , 4 t. Royal baking powder. Let rise Vi hour. Bake
in slow oven. (Mrs. F. D. Chapel. )
BROWN BREAD
2 cups gr aham flour, 1 Vi cups corn meal, Vi cup sugar, 1 teaspoon
salt, 1 cup rai si ns, Vi cup molasses, 2 cups sour milk or but t ermi l k,
1 t easpoon soda. St eam 2 hours. (Mrs. Demorest . )
MRS. H.' S NUT BREAD
3 cups flour, 1 cup sugar, 4 t easpoons Royal baki ng powder, 1 tea-
spoon salt, sifted t oget her. Add 1 cup chopped wal nut meat s ; mix well
wi t h 1 Vi cups of milk and 1 well beat en egg. Let raise for 20 mi nut es
and bake slowly 1 hour . (Mrs. Demorest . )
BRAN MUFFI NS
1 cup whi t e flour, 2 cups Kellogg' s Prepared Br an, 1 egg, 1 Vi cups
sour milk, 1 t easpoon soda sifted with t he flour, 1 teaspoon melted but-
t er, 1 t easpoon sugar or molasses, Vi t easpoon sal t . (Mrs. Demorest . )
CORN BREAD
1 cup flour, Vi cup corn meal, 2 t easpoons Royal baking powder,
1 tablespoon sugar , 1 egg, Vi t easpoon salt, 1 cup milk, 1 tablespoon
mel t ed but t er . (Mrs. Demorest . )
BROWN BREAD
1 egg, 2 cups of milk (sweet or s our ) , % cup whi t e sugar filled up
with molasses, 4 cups of gr aham flour. If cream is sweet, 4 t easpoons
of baki ng powder ; if cream is sour, 2 t easpoons of soda. Sal t ; nut s
and rai si ns if desi red. Bake one hour . (Virginia S. Cook.)
Avoid Baking Wor r i ei
, U. e GOLD MEDAL FLOUR
51
KNOX Sparkling Gelatine makes dainty desserts for dainty people
B RE ADCo n t i n u e d
SPANISH BUNS
% cup but t er , 1 cup light brown sugar, 2 egg yolks, % cup milk,
2 t easpoons ci nnamon, 1 teaspoon cream of t ar t ar , % t easpoon soda,
1% cups past ry flour. Sift t oget her several t i mes. Cream but t er ,
sugar and egg yolks well beat en, t hen add milk and flour mi xt ure al t er-
nat el y. Bake slowly. (Mrs. F. Hammond. )
BROWN BREAD
2 cups sour milk, 1 t easpoon salt, 2 t easpoons soda, % cup of
molasses (may use Karo if pr ef er r ed) . Mix 2 cups gr aham flour and
1 cup white flour. Add and stir t horoughl y. Add raisins if desired.
Bake in moder at e oven. (Mrs. Geo. E. Barnes. )
BROWN BREAD
2 cups graham flour, 1 cup sour milk, 1 t easpoon soda, % cup of
brown sugar, 1 tablespoon molasses, 1 t abl espoon shor t eni ng; rai si ns.
Bake slowly. (Mrs. E. D. Black.)
BROWN BREAD
4 cups graham flour, 2 cups sour milk, 1 % T. soda, nut meat s or
raisins, % cup molasses, pinch of salt, Vt, cup sugar. Bake in slow
oven. (Mrs. J. E. St orer. )
SOUR CREAM JUMBLES
1 cup thick sour cream, 1 cup sugar, 1 t easpoon soda in cream,
% t easpoon salt, 1 t easpoon vanilla, 2 cups flour, 2 t easpoons Royal
baki ng powder sifted in flour. Bake in gem t i ns or as a loaf.
(Mrs. B. F. Miller.)
POTATO TEA BISCUIT
% cup hot sifted pot at o, V* cup but t er , 1 t easpoon each of salt
and sugar mixed well t oget her, 1 cup scalded milk (cool ed), 1 com-
pressed yeast cake, white of one egg slightly beat en.
Knead with flour to a smooth dough. Let it ri se, and knead down
once. Then af t er second rising shape as desired. When very light
bake 15 mi nut es. ( Mr s. Twaits. )
52
FREE COOK BOOK OFFER IN EACH PACKAGE KNOX GELATINE
MUFFINS, WAFFLES AND PANCAKES
"Just make your pancakes
As you find here,
And in your home
You will find good cheer."
WHEAT PANCAKES
2 cups sour milk (buttermilk best), 2 cups sifted flour, 2 level t.
(scant) soda, 2 T. shortening, 2 eggs beaten separately, folding whites
in last thing. Can be fried without greasing griddle. When shorten-
ing is used in batter, use Gold Medal flour. (Mrs. J. E. Twaits )
A REAL SOUTHERN JOHNNY CAKE
3 tablespoons shortening, 1 cup brown sugar, 1 egg, % teaspoon
salt, 1 cup buttermilk or sour milk with an even teaspoon soda in it,
1 cup wheat flour and 1 cup Indian meal (granulated). Beat thor-
oughly. Bake with a slow fire. (Caroline F. Elwood.)
SWEET MILK WAFFLES
2 cups flour, IVi cups milk, 1 teaspoon baking powder (Royal),
3 eggs (whites and yolks beaten separately), 1 tablespoon melted lard.
(E. B. Swan.)
MY NEIGHBOR'S PANCAKES
1 cup buttermilk, little salt, 1 rounding T. graham flour, 1 level t.
of soda, 1 level t. Royal baking powder. Stir in white flour to make a
batter. (Mrs. B. M. Garner.)
PANCAKES
1 cup buttermilk or sour milk, 1 even teaspoon of soda dissolved
in the milk, 1 tablespoon graham flour, 1 even teaspoon Royal baking
powder, and wheat flour enough to make it the right consistency, lhis
makes 9 or 10 pancakes. (M. Alice Elwood.)
Avoid Baking Worrie.U.e GOLD MEDAL FLOUR
53
ROYAL
MAYONNAISE
"The Home-Made Kind"
Especially for Fruit Salads or when a mild dressing
is preferred.
Royal Salad Dressing
"For that Dainty Luncheon"
Either of the Dressings Insures a Delicious Salad
The Horton Cato Mfg Co.
WINDSOR, CANADA DETROIT, MICH.
The Ba k e r Co nse r va t o r y o f Mu sic
MODERN THOROUGH AUTHORITATIVE
We have a record of producing results.
The position which this school holds as
authority adds to the natural interest taken by
the pupil the assurance that our methods are
correct.
The growth of the school, alone, is ample
proof of the excellency of our service.
Piano: Mrs. Lucile Jolly, Mrs. Clarence
Eddy, Mrs. F. S. Montgomery, Mrs. Clarence
LaCass.
Voice: Mr. Frederick Protheroe.
Violin: Mr. Eugene E. Everhart.
Dramatic Art: Irena Schnelker.
Art: Miss Ruth Moffett.
Officers: Eldon E. Baker, President; G. D.
Howard, Secretary; W. S. Ballenger, Vice Presi-
dent ; H. E. Potter, Treasurer.
619 Garland Street. Phone 1894.
M
FOUR separate Desserts or Salads from one package of Knox Gelatine
MUFFINS, WAFFLES AND PANCAKESContinued
QUEEN FRI TTERS
% c. boiling wat er ,
x
k c. (scant ) but t er , % c. flour, 2 eggs. Put
but t er in sauce pan and pour on wat er. As soon as wat er r eaches
boiling poi nt add all t he flour at once. St i r unt i l mi xt ur e leaves sides
of saucepan, cleaving t o t he spoon. Rembve from fire. Add eggs
unbeat en one at a t i me, beat i ng mi xt ur e t horoughl y bet ween addi ng
of eggs. Drop by spoonsful. Fr y in deep fat , unt i l well puffed out
and browned. Drai n.
These may be spri nkl ed wi t h powdered sugar and filled wi t h pre-
serves. (Mrs. W. G. LaRock. )
FRI TTERS
1 egg, V* cup milk ( s weet ) , 1 cup flour, 3 t easpoons baki ng powder
(Royal ). Beat egg till light, add salt and milk, t hen flour and baki ng
powder sifted t oget her . If bat t er is too stiff add more milk. Fr y in
deep fat and serve hot wi t h mapl e syr up. (Mrs. C. W. Root . )
WAFFLES
1 % cups of flour (level measur es) 1 cup of milk, 3 t. baki ng
powder ( Royal ) , 1 t . sal t , yokes of 2 eggs beat en. The whi t es beat en
stiff and added t o t he above mi xt ur e. Last l y add 1 l arge T. mel t ed
but t er . (Mrs. C. C. Goodes.)
WAFFLES
2 eggs beat en separat el y, 2 c. milk, 1% c. flour, 2 t . Royal baki ng
powder, 1 T. mel t ed but t er . (Mrs. Bl anche Dumanoi s. )
GRAHAM GEMS
One t abl espoon but t er , 3 t abl espoons sugar, 1 egg, 1 cup sour milk,
1 t easpoon soda, V
2
t easpoon sal t ,
x
k cup whi t e flour, 1 cup gr aham
flour. (Mrs. E. D. Bl ack. )
OATMEAL MUFFI NS
% cup oat meal soaked in 1 cup sour milk. Add 1 heapi ng cup
flour, 1 t abl espoon sugar, 1 t easpoon sal t , Ms t easpoon soda, 1 t easpoon
Royal baking powder. Beat t horoughl y. 1 % t abl espoons short eni ng. Beat
well and pour i nt o muffin pans . (Carol i ne F. Elwood. )
55
Use KNOX GELATI NE if you would be sure of resul t s
MUFFINS, WAFFLES AND PANCAKESContinued
CORN MEAL GEMS
1 cup corn meal , 1 cup wheat flour, 1 cup sour milk, 1 egg, 1 t abl e-
spoon sugar, % teaspoon salt, 1 t easpoon soda, 2 t abl espoons short en-
i ng. (Mrs. E. D. Black.)
MUFFI NS
M cup but t er , 1 egg, V* cup sugar, % cup milk, 1 % cups flour,
2% teaspoons Eoyal baki ng powder sifted in flour. Cream but t er and
sugar, add t he beat en egg, t hen a little flour and milk al t ernat el y. Bake
in hot oven. (Mi ss E. W. Wi t herbee. )
SQUASH MUFFI NS
1 cup cooked and sifted squash, 1 egg, % cup sugar, 1 cup milk,
a little salt, 1% cups flour, 2 t easpoons Royal baki ng powder sifted in
flour. Mix well and bake in gem pans in a hot oven.
CORN MEAL CAKE
1 egg, but t er size of egg, 1 c. sour milk, 1 t. soda, % c. sugar,
1 c. corn meal , 1 c. flour. (Camilla Woolfitt.)
CORN PONE
To 1 cup scalding hot milk add % cup gr anul at ed corn meal,
Ms t easpoon salt, 1V2 t abl espoons but t er . When cool add 1 egg well
beat en and 1 heapi ng teaspoon Royal baking powder. Pour i nt o a hot
spider or gr ani t e dish and bake in hot oven.
BUCKWHEAT CAKE
2 cups buckwheat flour, 2 cups sour milk, % cup short eni ng, 1 t ea-
spoon soda, V2 t easpoon salt. Bake slowly in a broad shallow pan and
cut in squares. (Marjorie Black.)
OATMEAL MUFFI NS
2 cups of rolled oat s, 1 Ms cups of sour mi l k; l et st and for 6 hours.
M cup of sugar, % teaspoon of salt, 1 cup of flour, 1 egg, 1 t easpoon
of soda. Bake in hot oven about V2 hour. (Virginia S. Cook.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Past ri es
56
KNOX GELATI NE come in t wo packagesPLAI N and ACI DULATED
DESSERTS, PUDDINGS, SAUCES
"The dai nt i est last, t o make t he end more sweet . "
PRUNE NUT WHI P
One pound of st oned and chopped pr unes, whi t es of four eggs, one
cup sugar beat en lightly, and one-half cup chopped nut meat s. Bake
until brown, serve wi t h whi pped cr eam. (Mrs. F. M. Locy. )
SUET PUDDING
3 t abl espoons sugar , Vz cup minced suet ,
x
k cup molasses, % cup
milk, % t easpoon soda, Vz t easpoon of alspice, cloves and salt, 1 Vz
cups flour, Vz cup rai si ns. Put into but t er ed dish and st eam 3 hours.
Har d SauceCr eam Vt cup but t er , 1 cup powdered sugar, beat en
egg whi t e, 1 t easpoon vani l l a. (M. E. Chandl er. )
MANHATTAN PUDDI NG
Jui ce of 3 or anges, j ui ce of Vz lemon, Vz cup sugar. St i r often
and let st and an hour or longer. 2 cups cream ( whi pped) , I cup of
powdered sugar , 1 cup nut meat s cut not too fine.
Grease mel on-shaped mold wi t h olive oil, put in or ange, spread in
whipped cream wi t h nut meat s and sugar in, cover with paraffin paper ,
clamp on cover and place curved side down in equal par t s of ice and
rock salt for t hr ee hour s . (Mrs. F. D. Chapel. )
MARSHMALLOW CREAM
Dissolve 1 r ounded T of Knox Gr anul at ed Gel at i ne in % cup cold
wat er. St i r over t he fire unt i l dissolved. Add % cup cold wat er t o
gel at i ne and cool.
Beat t he whi t es of 4 eggs, wi t h a pinch of sal t , unt i l very stiff.
Then ver y slowly add gel at i ne, beat i ng all t he t i me. Beat in one cup
gr anul at ed sugar and 1 t . al mond ext ract .
Take out one-t hi rd of t he mi xt ur e and t i nt pink, spread over bot t om
of mold, spri nkl e wi t h finely chopped nut s. Then spread on t he sec-
ond one-t hi rd of whi t e and more nut s. The last one-third t i nt gr een
and spread on t op. Spri nkl i ng with nut s and chopped candi ed cherri es
if desired. May be made some t i me before needed. Tur n out and
slice and serve wi t h sweet ened whipped cream and flavored with vanilla.
(Mrs. H. B. Fr eeman)
57
DES S ERTS , P U D D I N GS , S AUCE S Co n t i n u e d
DATE TORT
Put t hr ough t he food chopper separat el y 1 cup dat es (1 l b. ) , and 1
level cup nut meat s. Beat 1 level cup sugar with 3 egg yolks. St i r
into this t he dat es and nut meat s. Then sift in 4 heapi ng T. flour and
1 heapi ng t. Royal baking powder. Beat t he whites of t he 3 eggs and
add last. Spread in a but t er ed pan V
2
-inch thick and bake slowly
unt i l a good brown. Put i nt o a cool oven and never allow it to get
very hot.
Serve with whipped cream or in summer a slice of ice cream on
top is very nice. To serve, cut t he t a r t in pieces about 4 inches square.
It will rise t hen fall a little. Is served cold. (Mrs. B. M. Garner. )
DATE TORT
3 egg yolks, % cup sugar, 1 cup dat es chopped, % cup nut meat s,
1 cup bread crumbs, salt. Fold in white of eggs last. Bake 25 min.
Fl avorvani l l a. Serve with whipped cr eam. (Mrs. J. E. St orer. )
PUDDI NG SAUCE
1 cup powdered sugar, 1 T. but t er mi xed t oget her. Add t he beat en
yolk of 1 egg and lastly t he beat en whi t e. 1 t. vanilla. Serve on
warm cake( Mr s. F. D. Chapel. )
HOT CHOCOLATE SAUCE
Mix Vz c. sugar, 4 level t. cocoa and 1 of flour; add 1 T. but t er and
1 c. boiling wat er. Cook over st eam unt i l t hi ckened. Vanilla.
HARD SAUCE
Cream % c. but t er and 1 c. confect i oners' sugar. Fl avor if de-
sired. % c. crust ed st rawberri es may be added.
CREAM SAUCE
1 c. cream, beat en stiff; add % c. powdered sugar and % t. vanilla.
DATE CRUMBLES
2 eggs well beat en, 1 cup sugar, 2 teaspoonsful Royal baki ng powder,
1 rounded tablespoon flour, 1 cup chopped nut meat s, 1 cup dat es cut
in small pieces. Mix t oget her and spread in t wo greased pie t i ns. Bake
in slow oven % hour. Crumble and serve in sherbet cups wi t h whipped
cream, mixed. (Mrs. W. V. Smi t h. )
GOLD MEDAL FLOUR Makes Delicious Cake, and Pastri.
58
AH you add is water and sugar to the Knox Acidulated package
DESSERTS, PUDDINGS, SAUCESContinued
P INEAP P LE CREAM
1 pint cream whi pped and sweet ened; two t easpoons gel at i ne
soaked in 3 t abl espoons cold wat er . Add a l i t t l e hot wat er and add t o
the cream 1 pi nt shredded pi neappl e. Let st and about t en mi nut es
then put i nt o sherbet cups. Serves 10 or 12. (Mrs. W. V. Smi t h. )
GLORIFIED HARD SAUCE FOR PUDDINGS
Int o t hr ee t abl espoons of but t er creamed, stir as much confec-
tioner' s sugar as possi bl e; t hen add one-half pi nt of whi pped cream
and flavor. (Mrs. J. M. JohnSon. )
CRANBERRY SOUFFLE
Cook and st rai n 1 qt . cr anber r i es, 2 cups sugar. Let cook till
sugar is dissolved, t hen let cool. Add whi t es of 3 eggs beat en t o stiff
froth. Put in oven till set . When cool put in sher bet gl asses and add
whipped cream wi t h nut s . (Mrs. W. V. Smi t h. )
DATE PUDDING
1 c. sugar, Ys c. cr eam, 1 c. dat es, Y
2
c. al monds chopped, 2 egg
whites beat en. Boil sugar and cr eam unt i l it t hr eads, pour over t he
beaten whites, t hen add al monds and dat es. (Mrs. Bl anche Dumanoi s. )
BAKED CUSTARD
1 quar t milk, 4 eggs, salt, sugar t o t ast e. Beat eggs wi t h an egg
beat er, but not t oo foamy. Add milk and beat . Last l y add sal t , sugar
and nut meg or ot her flavoring. Put cust ard cups in pan of wat er while
baki ng. (Carol i ne F. Elwood. )
CREAM TAPIOCA
Soak 3 t abl espoons pearl t api oca in wat er for an hour. Add %
cup sugar, 3 eggs, sal t , 1 qt. milk, but t er , flavoring. Cook in double
cooker unt i l thick and serve col d. (A. H. Baker . )
STRAWBERRY SHORT CAKE
1% cups flour, 1 egg, % cup milk, 2 t abl espoons mel t ed f at , %
teaspoon salt, 2 % t easpoons Royal baki ng powder.
Put all i ngredi ent s except egg whi t e in mi xi ng bowl and beat well.
Fold in stiffly beat en whi t e, t ur n i nt o greased shallow pan. Bake in
hot even. Crush half t he berri es and sweet en, let st and half an hour.
Cover shor t cake cr ust first wi t h crushed ber r i es, t hen wi t h whole ones.
Cover all wi t h whi pped cr eam. (Mary A. Williams. )
59
ZACHARIAS BROS.
Your Grocer
"The Most of the Best for the Least"
1609 DETROIT STREET
STORE No. 2
Free Delivery
Phones 3670-598
A
Spencer Corset (fives the grace-
ful poise of body which is the
seoet of style.
May I call and explain the Spencer
Dcsiirninj? Service further? Kindly
write or telephone for an appoint-
ment.
Mrs. Marion Olmstead
228 W. Dayton St. Tel. 942-R
lltg'utered Spenar Cortttitn

Rejuveno
GREISSELL'S
BUTTERNUT
Always Dependable
60
KNOX GELATINE is economi cal one package makes FOUR PINTS
of jelly
RHUBARB PUDDING
Grease a pudding dish and put into it a layer of bread crumbs
moistened with lemon juice and generously mixed with sugar. Sprinkle
the crumbs with small pieces of butter and over them pour a thick layer
of stewed rhubarb well sweetened. Now add more crumbs and more
rhubarb until dish is full. Sprinkle the top with dry crumbs dotted
with butter. Bake, covered for Vz hour. Uncover, bake for ten
minutes longer. Serve with a hard sauce. (Mrs. M. E. Chandler.)
LEMON PUDDING
% cup sugar, 2 t. (level) corn starch, 4 t. (level) cold water, pinch
of salt, 1 cup boiling water. Cook thoroughly then beat this into the
whites of 2 eggs and the grated rind of 1 lemon and juice of 1 lemon.
(Mrs. J. E. Storer.)
COCOA PUDDING WITHOUT MILK
1 quart boiling water; mix 3 tablespoons cocoa and 3 tablespoons
corn starch; sweeten to taste and add a little vanilla extract. Cook
all thoroughly in double boiler and pour into mould. Serve cold with
cream. (Miss E. W. Witherbee.)
MOTHER MONROE'S PRUNE WHIP
1 pound prunes, 1 cup sugar, whites of 4 eggs. Wash prunes, soak
over night, cook slowly until tender (very soft). Remove pits and whip
with fork until well broken. Add sugar and well beaten whites of eggs,
whip some more, and pour into buttered pudding dish. Bake until light
brown.
SauceMake boiled custard as follows: 1 pint milk, yolks of
two eggs, Y
2
cup sugar. Boil in double boiler until creamy, add 1 scant
teasoon of corn starch mixed with little cold water, stirring well. Cool,
flavor with vanilla. Serve cold, with cold prune whip.
(Addie D. Monroe.)
CHOCOLATE SAUCE
2 c. milk, 1% T. corn starch, 2 squares Bakers' chocolate, 4 T.
powdered sugar, 2 T. hot water, 2 eggs, % c. powdered sugar, 1 t.
vanilla.
Scald all but U c. milk, add corn starch diluted with the remaining
milk. Cook 8 minutes in double boiler. Melt chocolate over hot water,
add 4 T. powdered sugar and the hot water, stir until smooth into the
cooked mixture. Beat whites of egg stiff. Add remaining powdered
sugar beating the unbeaten yokes and stir into cooked mixture. Cook
1 minute. Add vanilla and cool before serving. (Mrs. W. G. LaRock.)
61
KNOX ACIDULATED GELATINE . ave. the co. t, time and bother of
POOR MAN'S PUDDING
1 cup suet, 1 cup molasses, 1 cup water or milk, 1 cup fruit, 1 t.
cinnamon. Mi t. cloves, 1 t. soda. Stir in flour for thick batter and
steam two hours.
Sauce for PuddingScant % cup butter, 1 cup pulverized sugar,
beaten to cream. 1 cup boiling water, beaten white of one egg stirred
in last. (Mrs. J. E. Twaits.)
CHOCOLATE BREAD PUDDING
1 pt. bread crumbs, 1 qt. milk, 2 squares Bakers' chocolate, % c.
sugar, 2 eggs,
l
A t. salt, 1 t. vanilla.
Soak bread crumbs in milk 30 minutes. Melt chocolate in sauce
pan placed over hot water. Add one-half the sugar and enough milk
taken from the bread and milk to make of the consistency to pour. Add
to the mixture remaining sugar, salt, vanilla and eggs slightly beaten.
Turn into a buttered pudding dish and bake one hour in moderate oven.
Serve with hard sauce or chocolate sauce. (Mrs. W. G. LaRock.)
MINT JELLY
1 cup mint leaves, Wt cup vim-gar and lemon juice mixed, V4 cup
sugar, 1% cups water. Simmer slowly for one-half hour, add 2 table-
spoons gelatine that has been dissolved in cold water. Pour in moulds
to harden. (Mrs. A. A. Floyd.)
STEAM PUDDING
1 egg, 1 tablespoon butter, % c. milk, 1% c. flour, 1 small c.
sugar, 2 t. Royal baking powder; vanilla. Steam one hour.
PINEAPPLE PUDDING
To juice left from a can of sliced pineapples, add juice of M*
lemon and water to make 1 pint of liquid. Put in double boiler and
thicken with cornstarch to consistency of filling for lemon pies, (about
4 level tablespoons). When thickened add small piece of butter and
let cool. When cool stir in beaten whites of 2 eggs and place in mold.
Serve with whipped cream. Nuts may be added if desired.
(Mrs. J. M. Johnson.)
SAILOR'S DUFF
1 egg, % cup molasses, 1 Mt cups flour, 1 level teaspoon of soda
in Ms cup warm water, salt (1 pinch). Steam 1 hour.
SauceTo V% pint of whipped cream add % cup of confectioners'
sugar, yolks of 2 eggs and lastly beaten whites and vanilla.
(Mrs. J. M. Johnson.)
GOLD MEDAL FLOUR Make. Delicious Cake, and P a. t ri e.
62
For Dai nt y, Delicious Dessert s Use Knox Gel at i ne
GINGER PUDDING
2 tablespoons sugar, % cup butter, 2 eggs, % cup molasses, % cup
hot water, 1 teaspoon soda, 1 teaspoon salt (small), % teaspoon ginger,
% teaspoon cloves, V2 teaspoon cinnamon, flour. Stir as thick as cream
cake and steam IV2 hours. Serve with whipped cream.
(Mrs. C. E. Williams.)
BREAD PUDDING
1 cup milk, 1 egg, 2 tablespoons sugar, Ve teaspoon salt, 1 slice
bread, % teaspoon vanilla. Beat egg yolk, sugar and milk together,
crumble in bread, bake or steam. Beat white and spread over top just
before done. Serve with whipped cream. (Mrs. C. W. Root.)
CARAMEL TAPIOCA PUDDING
1 cup Pearl Tapioca soaked in 2 cups cold water over night. Add
2 cups brown sugar dissolved in 2y
2
cups boiling water. Bake until
clear or about 1Y2 hours. Stir once in awhile. Serve cold with
whipped cream. (Mrs. F. D. Chapel.)
LEMON PUDDING
% cup sugar, 2 level T. cornstarch, 4 level T. water, pinch of salt.
Add 1 cup boiling water and stir until cooked. Beat whites of 2 eggs
stiff and add to the above with the grated rind and juice of one lemon.
Serve cold. (Mrs. P. D. Chapel.)
SUET PUDDING
Vz cup suet (chopped fine), % cup best molasses, % cup raisins,
V2 cup sweet milk, 2 level cups flour and a small t Royal baking powder,
1 level t. soda (steam 2 hrs. ). Figs or dates may be used instead of
raisins, and nut meats added.
Sauce No. 11 level cup sugar and % cup butter creamed to-
gether. Add the beaten yolk of 1 egg, then the beaten white. Last
beat in 1 cup cream whipped.
Sauce No. 21 level cup sugar and % cup butter creamed. Beat
in 1 beaten egg, 1 T. boiling water and juice of 1 lemon. Heat in a
bowl over tea kettle while eating dinner. (Mrs. B. M. Garner.)
63
We will be pleased t o have you call and
exami ne our compl et e line of t he ver y l at est
in correct engravi ng.
WEDDING INVITATIONS
ANNOUNCEMENTS
CALLING CARDS
CORRESPONDENCE
STATIONERY
GREETING CARDS, ETC.
jimttlj printing (Etmtpanu
424-26 ûckljam &t. pj t me 913
RUBBER STAMPS FOR EVERY
PURPOSE
24-HOUR SERVICE
Jjlint ûbiier j^tamp JBorbs
424-5 ûcMima <Si- $t;mte 913
64
APPLE TAPIOCA
% doz. t ar t appl es, 1 cup sugar, pinch of salt, % cup mi nut e
tapioca or pearl t api oca soaked over night, 1 qt . wat er . Put t api oca
in hot wat er in doubl e boiler and cook 15 mi nut es. Then pour over
pared and sliced appl es, wi t h sugar , salt and a sprinkle of ci nnamon,
and bake about Ms hour in a covered dish. Serve wi t h plain or whipped
cream. (Mrs. Marshal l M. Fri sbi e. )
STEAMED CUP PUDDING
1 egg, y
2
cup gr anul at ed sugar, lump of but t er size of an egg,
1 cup sweet milk, 2 level t. baki ng powder, sifted wi t h 1 big cup of
flour. Put in 6 greased cups and st eam 15 mi nut es. Use peaches,
cherries or berri es wi t h it. Put a little bat t er in bot t om of cup, t hen
fruit, t hen bat t er .
Sauce for P uddi ng% cup sugar, lump of but t er , 1 T. flour. Rub
together, pour about 2 cups cold wat er over mi xt ur e and cook carefully
until thick. Fl avor with vanilla aft er cooking.
(Mrs. Marshall M. Fri sbi e. )
TAPIOCA DATE PUDDING
% cup mi nut e t api oca, 1 Vz cups brown sugar, 8 cups boiling wat er,
% package dat es or figs,
x
k t. salt. Cook in double boiler \k hour,
remove and add % cup chopped nut s and flavoring. Put in molds.
Serve cold wi t h plain or whipped cream. Jui ce of Vz lemon is a pleas-
ant addi t i on. (Mrs. J ames Far ber . )
SLATE PUDDING
1 cup chopped dat es, 1 cup broken Engl i sh wal nut s, M, cup flour,
1 teaspoon Royal baki ng powder, V2 cup milk, 2 eggs, % cup sugar.
Mix t he dat es, wal nut s, flour and baki ng powder. Beat t he whi t es
of t he eggs unt i l stiff and dry, t hen gent l y fold in t he sugar, beat en
yolks, milk and first mi xt ur e. Bake % hour in a slow oven or 45
mi nut es in tireless cooker. ( Kat hr yn Mitchell Edmund. )
LEMON RICE PUDDING
% cup of ri ce (well cooked and s al t ed) , Ms cup sugar, 1% cups
sweet milk, 2 eggs. Beat t he yolks and sugar, with gr at ed ri nd of one
lemon, t oget her and st i r into milk. Cook unt i l it t hi ckens and st i r i nt o
rice. Cover wi t h frost i ng made of t he beat en whi t es, juice of t he
lemon and 1 % cups gr anul at ed sugar, and bake t o a light brown.
(Mrs. James Far ber . )
65
4
We will be pleased t o have you call and
exami ne our compl et e line of t he ver y l at est
in correct engravi ng.
WEDDING INVITATIONS
ANNOUNCEMENTS
CALLING CARDS
CORRESPONDENCE
STATIONERY
GREETING CARDS, ETC.
j^mttfj |rmimg fflampang
424-26 ^Buiktjam $&. $!{oite 013
RUBBER STAMPS FOR EVERY
PURPOSE
24-HOUR SERVICE
<3[Itni ^Rubber jltamp fflorfes
424-6 ^Buckhms gi- $ fane 913
64
APPLE TAPI OCA
V2 doz. t a r t appl es, 1 cup sugar, pinch of sal t , % cup mi nut e
tapioca or pear l t api oca soaked over ni ght , 1 qt. wat er . Put t api oca
in hot wat er in doubl e boiler and cook 15 mi nut es. Then pour over
pared and sliced appl es, wi t h sugar, sal t and a spri nkl e of ci nnamon,
and bake about V2 hour in a covered dish. Serve wi t h plain or whipped
cream. (Mrs. Marshal l M. Fri sbi e. )
STEAMED CUP PUDDI NG
1 egg, V2 cup gr anul at ed sugar, l ump of but t er size of an egg,
1 cup sweet milk, 2 level t. baki ng powder, sifted wi t h 1 big cup of
flour. Put in 6 greased cups and st eam 15 mi nut es. Use peaches,
cherries or ber r i es wi t h it. Put a little bat t er in bot t om of cup, t hen
fruit, t hen bat t er .
Sauce for PuddingV2 cup sugar, l ump of but t er , 1 T. flour. Rub
together, pour about 2 cups cold wat er over mi xt ur e and cook careful l y
until thick. Fl avor wi t h vani l l a af t er cooking.
(Mrs. Marshal l M. Fri sbi e. )
TAPI OCA DATE PUDDI NG
% cup mi nut e t api oca, 1 % cups brown sugar, 3 cups boiling wat er ,
% package dat es or figs, hi, t. salt. Cook in doubl e boiler hi hour ,
remove and add hk cup chopped nut s and flavoring. Put m mol ds.
Serve cold with pl ai n or whi pped cream. Jui ce of % lemon is a pl eas-
ant addi t i on. (Mrs. James Far ber . )
SLATE PUDDI NG
1 cup chopped dat es, 1 cup broken Engl i sh wal nut s, hi cup flour,
1 teaspoon Royal baki ng powder, hk cup milk, 2 eggs, % cup sugar.
Mix t he dat es, wal nut s, flour and baki ng powder. Beat t he whi t es
of t he eggs unt i l stiff and dry, t hen gent l y fold in t he sugar, beat en
yolks, milk and first mi xt ur e. Bake % hour in a slow oven or 45
minutes in fireless cooker. ( Kat hr yn Mitchell Edmund. )
LEMON RICE PUDDI NG
% cup of ri ce (well cooked and s al t ed) , hk cup sugar, i y
2
cups
sweet milk, 2 eggs. Beat t he yolks and sugar , wi t h gr at ed r i nd of one
lemon, t oget her and st i r i nt o milk. Cook unt i l i t t hi ckens and stir i nt o
rice. Cover wi t h frost i ng made of t he beat en whi t es, j ui ce of t he
lemon and 1 hk cups gr anul at ed sugar, and bake t o a light brown.
(Mrs. J ames Far ber . )
Avoid Baking Worri esUse GOLD MEDAL FLOUR
65
J
Try KNOX ACIDULATED GELATI NE with t he Lemon Fl avor enclosed
NEW STYLE BAVARIAN CREAMS
The Bavari an creams made from t he following recipe are "new
st yl e" in t hei r simplicity and economy and t hei r pi quancy of flavor. No
sugar, cream or eggs are used in t hese delightful dishes, but only
whipped Jel l - 0 and fruit juices (t he frui t itself only when part i cul arl y
desi r ed) .
PI NEAPPLE BAVARIAN CREAM
Dissolve a package of Lemon Jel l - 0 in a half pi nt of boiling wat er
and add a half pint of j ui ce from a can of pineapple. When cold and
still liquid whip to consistency of whipped cream. Add a cup of shred-
ded pineapple if you wish. Serves from 9 to 12 persons.
Instead of pineapple j ui ce, berry j ui ce or ot her fruit juices may
be used t o make similar Bavari an creams.
HOW TO WHI P JELL- O
If you have never whipped Jel l - 0 and know not hi ng about t he
process, you will be glad t o know t hat it is as simple a mat t er as whip-
ping thick cream. Begin t o whip t he jelly while i t is still liquid-cold
but not yet congeal i ngand whip till it is of t he consistency of thick
whipped cream. Use a Dover egg-beat er and keep t he Jel l - 0 cold
while whipping by set t i ng t he dish in cracked ice, ice wat er or very
cold wat er. A tin or al umi num quar t measure is an ideal utensil for
t he purpose. It s depth prevent s spat t eri ng, and tin and aluminum
admi t quickly t he chill of t he ice or cold wat er. Add cream or what-
ever else goes into t he dessert af t er not beforewhi ppi ng t he Jell-O.
The whipping process more t han doubles t he quant i t y of plain Jell-O,
so t hat when whipped one package of Jel l - 0 serves twelve persons
instead of six.
THE " PLAI N" JELL- O DESSERT
Dissolve one package of Jell-O, any flavor, in a pi nt of boiling
wat er. Pour into a mould and put in a cold place t o harden. When
set t ur n out on a plate.
Be sure to use Jell-O, with t he name Jel l - 0 in big, red l et t ers on
t he package.
SNOW PUDDING
Dissolve a package of Lemon Jel l - 0 in a pi nt of boiling wat er.
When cold and still liquid whip with an egg-beat er t o consistency of
whipped cream. Let st and till firm and t hen pile it by spoonfuls into
sherbet glasses and serve with egg cust ard.
66
TWO STORES
1555 Detroit Street 2001 Lewis Street
At Mary Street Corner Broadway
Phone 5012-R Phone 2174
Pure Drugs, Toilet Articles, Sundries
and Rubber Goods
Gilbert's and Lowney's Candies fresh every week
Ice Cream Sodas Ices
Prescription Specialists
TELEPHONE YOUR WANTS WE DELIVER PROMPTLY
Best Results are Obtained By Using
White Mountain Flour
For Bread or Pastry
*J p JJV
Your Grocer Will Be Glad to Supply You
J. JELLIS & CO.
Corner W. 2nd and Ann Arbor Sts. Phone 174
67
Dai nt y Recipes in each Knox Gel at i ne package
PI NEAPPLE TRI FLE
Dissolve 1 pkg. orange jello in V2 pt . boiling wat er. When cool
add V2 cup grat ed pi neappl e, juice of % orange, % cup sugar. Let
st and unt i l i t begins to thicken t hen add % pt. of cream whipped
stiff. (Mrs. W. H. Edwards. )
CARAMEL PUDDING
1 pi nt of milk, 3 eggs, 6 t abl espoons of flour. Cook in double
boiler. Melt 1% cups of brown sugar. Tur n cust ard into melted
sugar and add one-third cups each of rai si ns, figs and nut meat s. Cut
fine. Serve with whipped cream. (Mrs. Marshall Smith. )
DATE PUDDING
Cut up one package dat es, add 2 cups boiling wat er. Into t hi s
dissolve 2 level teaspoonsful soda. Let st and to cool. 2 tablespoonsful
but t er , 2 cups sugar, 2 well beat en eggs, 1 t easpoon salt, 2 level cups
flour. Mix sugar, but t er , eggs and salt, add al t ernat el y t he soda mix-
t ur e and flour. Bake, slow oven 40 mi nut es. Serve with whipped
cr eam. (Anna P. Dewey.)
DATE PUDDING
1 lb. dat es, V2 lb. suet cut fine, 1% cups milk or water,*2 cups flour,
1 tablespoon molasses, 1 teaspoon soda, 1 t easpoon Royal baking powder;
salt. St eam two and one-half hour s. (Mrs. Marshall Smith. )
DATE PUDDING
1 lb. chopped dat es, 1 c. nut meat s, 1 c. sugar, 3 T. flour, 1 t. Royal
baki ng powder, 2 eggs well beat en; mix well. Add 2 Well beat en eggs.
Bake in a shallow pan very slowly 40 mi nut es. Set pari in dish of wat er.
Serve with whipped cream. (Mrs. George R. Goering. )
68
jjHdfene Gimlet jilpp
219 Genesee Bank Building
Phone 4921 for Appointment.
WHOLESALE RETAIL
S t a r W a ll Pa pe r & Pa int Co .
Watch for our special advertisements in the
newspaper, on Paints, Wall Paper, Linseed Oil,
Turpentine and Accessories.
PHONE 3522 . 1216 N. SAGINAW ST.
FOR PROMPT DELIVERY
Catsman Coal Co.
Phones 296 and 3497
George H. Holmes
PLUMBING and HEATING
310 East First Street Phone 361-F1
REPAIRING A SPECIALTY
69~ ~
KNOX GELATINE U measured ready for use two envelopes in each
package
DES S ERTS , P U D D I N GS , S AUCE S Co n t i n u e d
CARROT PUDDING
1 cup raw carrot s, 1 cup raw pot at oes, V2 cup melted but t er or
oleo, 1 cup sugar, 1 cup flour, 1 t. nut meg, 1 t. ci nnamon, 1 t. salt,
2 cups of raisins.
Put car r ot s and pot at oes separat el y t hrough meat gr i nder and
measure. Mix with them t he but t er and sugar, t hen add flour mixed
and sifted with ot her dry i ngredi ent s. Add t he raisins t hat have been
dredged with a little flour. Steam 2V2 hours or less if small molds are
used. Serve with hard sauce or whipped cream.
(Mrs. H. B. Fr eeman. )
ENGLISH PLUM PUDDING
% lb. each of chopped suet , rai si ns, cur r ant s, sugar, and bread
crumbs, 2 chopped apples, 1 lemon ( gr at e t he r i nd) , V*. teaspoonful
each of cloves, cinnamon and salt, 4 eggs (whites and yolks beat en
separ at el y) . Wei ght i ngredi ent s carefully and mix well. St eam 5
hours. Serve with hard sauce. (Mrs. E. C. Smi t h, J r . )
CHERRY PUDDING
1 tablespoon but t er, 1 cup sugar, 1 egg, 1 cup milk, 2 cups flour,
2 t easpoons Royal baking powder, nut meg, 2 cups frui t .
But t er puddi ng dish well. Put frui t in bot t om and pour bat t er
over. Bake 1 hour.
Sauce1 tablespoon but t er , % cup sugar, 1 tablespoon flour, and
nut meg. Rub but t er , sugar and flour t oget her. Add nut meg. Add
hot wat er and st i r on t he stove unt i l proper consistency. Add lemon
j ui ce. Fr ui t j ui ce makes it very pal at abl e. (M. Alice Elwood. )
LEMON CREAM PUDDING
Int o 1% cups boiling wat er stir 2 t abl espoons corn st arch which
has been moistened in t he j ui ce of 1 l arge lemon. Add 1 cup sugar
and t he yolk of one egg (or more accordi ng to t he number of t he com-
pany to be ser ved) , and let boil about 5 mi nut es. Then add t he beat en
white of t he egg. Set aside to cool and serve with whipped cream. You
may make a meri ngue of t he beat en white of t he egg and some pow-
dered sugar and serve t hat way. (Caroline F. Elwood. )
70
KNOX GELATI NE solves t he probl em of "What to have for des s er t ?"
P I E S
SWEET POTATO PI E
2 or 3 pot at oes boiled and mashed, % t easpoon salt, % t easpoon
nut meg, % t easpoon ci nnamon, cup brown sugar , 2 t abl espoons fat .
Add enough milk t o mi xt ur e so i t will not r un when put i nt o crust , and
t hen bake slowly.
SWEET POTATO PUDDI NG
Add rai si ns to t he above mi xt ure and bake in a pan wi t hout cr ust ,
slicing marshmal l ows over t he t op and browni ng j ust before removi ng
puddi ng from oven. (Carri e Billings Miller.)
ELDERBERRI ES FOR PI ES
6 lbs. of t he frui t af t er bei ng picked from st ems, 4 lbs. brown
sugar, 1 pi nt of vi negar, 1 t abl espoonful of ci nnamon, 1 t easpoonful
each of cloves and allspice. Boil unt i l thick. Can while hot.
(Mrs. E. C. Smith, Jr . )
ORANGE PI E
Mix t he gr at ed pul p (except t he bi t t er cent er p a r t ) , skin and j ui ce
of t wo oranges, wi t h one cup of sugar. Int o t hi s st i r t he yolks of t hr ee
eggs and one-half cupful of sweet cream. Bake in cr ust as a cust ar d,
beat t he whi t es of t hr ee eggs, usi ng j ust enough sugar to make t hem
stiff. Brown in oven. (Mrs. F. M. Locy. )
71
^Bartlag (Eustam-mafre (&&xmi%
GUARANTEED
THROUGHOUT
^m, Jform fam, 515 Ûbmz L
Pljone 2592
BEST PASTRY, ROLLS,
CAKES, BISCUITS
Are Assured if you use
White Swan
Flour
Every Sack Guaranteed
Made in Flint by
PENINSULAR FLOUR MILL
7 2
Each package of KNOX GELATINE makes FOUR PINTS of jelly
P I ESCont i nue d
BUTTER SCOTCH PIE
2 tablespoons butter, 1 % cups brown sugar, 2 eggs, 1 pint milk,
2 tablespoons corn starch, 1 baked pie shell, 2 tablespoons granulated
sugar. Brown the butter, add the brown sugar and brown a little more.
Then add the milk. Beat the yolks and add to the first mixture. Cook
for five minutes, stirring constantly. Pour into the baked shell, cover
with a meringue made of eggs and the granulated sugar. Put in the
oven to brown. All measurements level. (Kathryn Mitchell Edmund.)
PIE PLANT PIE
1% cups sugar, 1 rounded tablespoon flour, 1 egg, grated rind of
% lemon, small piece of butter. Put these ingredients together and
cream them. Do not peel pie plant but cut into very fine pieces and
add to first mixture. (Caroline F. Elwood.)
LEMON PIE
1 cup water, 2 tablespoons flour, % cup sugar, salt. Cook in a
double boiler. Then add grated rind and juice of 1 lemon and yolk
of 1 egg. Bake crust first. Put in filling and cover with meringue.
(M. Alice Elwood.)
FLAKY PIE CRUST
Mix one and one-half cups of lard with three and one-half cups
oflur, add a little salt, sugar and Royal baking powder, then add one
cup of cold water and let stand on ice until thoroughly chilled before
using. (Mrs. L. J. Locy.)
73
Where recipes call for Gelatine use KNOX SPARKLI NG GELATI NE
P I ES Co n t i n u e d
PUMPKIN PIE
Two eggs, 1 cup milk, 1% cups pumpki n, 2 t abl espoons molasses.
Sweeten with brown sugar and spice. (Mrs. M. E. Chandl er. )
LEMON FILLING FOR PI E
One cup sugar, 1 T. flour, yolk of 2 eggs, but t er siz of wal nut , salt,
juice and grat ed ri nd of 1 lemon. Mix and add 1 cup boiling wat er.
Cook unt i l thick. Use beat en whites for t op. (Mrs. W. H. Edwards. )
GOOD EASY-TO-MAKE PI E CRUST
One-half cup l ard, % cup boiling wat er , 1 % cups flour, a little sal t .
Stir lard and hopi ng wat er t oget her until lard is all dissolved, add salt
and flour and stir. This amount makes one pie with a cover, and an
ext ra shell. (Margaret K. Barri nger. )
NONPARI EL MINCE MEAT
One cup chopped meat , 1 cup chopped suet , 2 cups chopped apples,
1 cup meat brot h (wat er t he meat was cooked i n) , % cup molasses,
% cup frui t juice ( any ki nd) , V
3
cup boiled cider (which can be dis-
pensed with and t he same amount additional frui t juice or jelly used) ,
1V2 cups raisins, 1 cup cur r ant s, 1% cups brown sugar, 2 t easpoons
salt, % t easpoon each ci nnamon, cloves and nut meg, 1 lemon grat ed
with rind and j ui ce, or V
2
cup vi negar. Mix all t oget her and cook
slowly unt i l apples are soft. (Mrs. E. E. Rockwood.)
WASHINGTON PIE
One egg, pinch of salt, 4 tablespoons sugar, but t er size of an egg,
5 tablespoons milk, 1 teaspoon Royal baki ng powder, % coffee cup
of flour. Pour this into a pie pl at e. Peel peaches or apples. Cut in
small pieces and place on bat t er . Sprinkle with ground ci nnamon and
sugar. (Caroline F. Elwood.)
74
The KNOX ACIDULATED package contains Lemon Flavoring
PICKLES AND RELISHES
TEN-DAY PI CKLES
Seven l bs. of bi g cucumbers. Cut off stem end and soak in st r ong
bri ne for t hr ee days. Soak in clear wat er t hr ee days, changi ng wat er
every day. Cut t hem crosswise in %-i nch pieces and cook in weak
vi negar and wat er unt i l t hey will prick easily wi t h fork.
Thr ee lbs. brown sugar, 3 pi nt s vi negar, stick of ci nnamon, cloves,
celery seed accordi ng to t ast e. Heat t hi s and pour over pickles every
day for t hr ee days. Heat and put in cans. Will make 8 pi nt s. (Test ed. )
MUSTARD PI CKLES
1 gallon vi negar, boil and mix 6 T. corn st ar ch in wat er enough
to make smoot h past e. St i r in t he vi negar. Af t er well cooked t ake
off stove and cool. Then add 3 cups gr anul at ed sugar, % lb. Col eman' s
must ar d, 8 T. white must ar d seed, 2 T. t umeri c, 2 qt s. onions and 2
qt s. pickles soaked in bri ne over ni ght ) , t hen scald 10 mi nut es in vine-
gar wi t h a l ump of al um. 1 cauliflwore, st eam till t ender .
MUSTARD PI CKLES
( For 150 cucumbers. ) % peck onions, 1 l arge cauliflower. Soak
each in a bri ne separat el y over ni ght . In t he mor ni ng drai n and let
cold wat er r un over t hem. Heat 5 cups of vi negar, 3 cups of sugar
and pour hot over t he pickles. Let all come to a boil. Then pour all
t he vi negar off and t hi cken by addi ng 1 cup of flour ( smal l ) , % t . of
t ummer i c, 2 T. (l arge) of must ar d and a pinch of salt if necessary.
Put i nt o j a r s and seal . (Mrs. C. C. Goodes.)
TOMATO RELI SH
One peck green t omat oes, V
2
peck onions. Chop and l et st and in
salt over night. Drain t horoughl y. Chop 4 pepper s (red or gr e e n) ,
add to t e drai ned mi xt ure 2 t easpoons cloves, 2 t easpoons ci nnamon,
Vi lb. must ar d seed. Mix all t oget er. Cover wi t a syrup of 2 l bs. of
brown sugar and 1 qt. of vi negar. Do not cook. Will keep year s. Do
not cook. (Mrs. Mullin.)
BEET PI CKLES
Select beet s of uni form size and boil unt i l t ender , t hen remove
skins and pack in glass j ar s . When j ar s are full pour over t hem hot
diluted vi negar t hat is spiced and sweet ened t o t ast e. They will keep
indefinitely. (Mrs. L. J. Locy. )
75
Knox Acidulated Gelatineno botherno troubleno squeezing lemons
SALADS
"My salad days, when I was gr een. "
FRUIT SALAD
One can sliced pineapple cut in cubes, 1 lb. green grapes cut , % lb.
marshmallows cut in quar t er s.
Dressi ngOne qt . whipped cr eam, 1 pint cream (1 quar t when
whi pped) , % c. sugar, 1 t. must ard, V
2
t. flour, beat en yolks of 4 eggs,
% c. vinegar. Heat in double boiler and add to dry i ngredi ent s.
(Mrs. Pomeroy. )
PERFECTION SALAD
1 envelope Knox Sparkl i ng Gel at i ne, 1 % cup cold wat er, % cup
mild vinegar, 2 tablespoonfuls lemon j ui ce, 2 cups boiling wat er, V
2
cup
sugar, 1 teaspoonful salt, 1 cup cabbage (finely shr edded) , 2 cups
celery (cut in small pi eces), 2 pimentoes (cut in small pi eces).
Soak gel at i ne in cold wat er five mi nut es. Add vi negar, lemon
j ui ce, boiling wat er, sugar, and salt. St rai n, and when mi xt ure begins
to stiffen, add remai ni ng i ngredi ent s. Tur n into mold, first dipped in
cold wat er, and chill. Remove to bed of l et t uce or endive. Garnish
with mayonnai se dressing, or cut in cubes, and serve in cases made of
red or green peppers, or t ur n i nt o molds lined wi t h canned pi ment oes.
A delicious accompani ment t o cold sliced chicken or veal.
NEW MANHATTAN SALAD
Dissolve a package of Lemon Jel l - 0 in a pi nt of boiling wat er and
two tablespoonfuls vinegar. While it is cooling, chop one cup of cart
appl es, one cup of English wal nut s, one cup of celery, and season wi t h
salt. Mix these i ngredi ent s and pour over t hem t he Jell-O. Cool in
individual molds, and serve with mayonnai se or Fr ench dressing on
crisp l et t uce leaves, garni shed with pi ment oes or radi shes.

78
\
For the Best Results in Cooking
use
Howe's Milk
Become a HOWE'S patron.
You'll appreciate the excellent
Service and, as for Quality,
just try a quart tomorrow
then let us have your opinion.
PHONE 5625
HOWE'S DAIRY
516 MERRILL PLACE
J . J. LEE & CO.
Groceries and Fruit
snug
Phones 1285-1286 615 S. Saginaw St.
"Peacock" Brand Hams and Bacon
Our Best Bet
People's Cash Meat Market
618 S. Saginaw St. 124 E. Kearsley St.
Phone 1349 Ph
ne 1 6 7
79
KNOX stands for Quality and Quant i t y in Gel at i ne
S AL ADS Co n t i n u e d
THOUSAND ISLAND DRESSI NG
One cup chili sauce, 1 cup mayonnai se dressing, 3 green peppers,
1 onion, 1 can pi ment oes, salt to t ast e. Put pi ment o, onion and pepper
t hr ough food chopper. (Mrs. J. M. Johnson. )
THOUSAND ISLAND DRESSI NG
One cup mayonnai se dressing, 1 c. chili sauce, 1 beet , 1 green
pepper, 2 sweet cucumber pickles, 1 sour cucumber pickle, 1 onion.
Chop beet , pepper, onion and pickles. Drain well. Add to chili
sauce and dressi ng. (Mrs. W. G. LaRock.)
GERMAN POTATO SALAD
Six l arge pot at oes boiled with skins on. When cold, cut into dice.
Have r eady one l arge spinach or Bermuda onion, cut i nt o small pieces.
Mix bacon gravy with one tablespoon pure olive oil. St i r al t oget her
with salt and pepper to t ast e. Garnish with hard boiled egg.
(Mrs. F. M. Locy.)
SALAD DRESSING
One cup milk in double boiler, 1 T. but t er , 1 T. must ar d. Mix
small % cup sugar, 2 well beat en eggs or yolks of 4, 1 % T. flour, 1 cup
vi negar. St i r this mi xt ure into hot milk. Stir const ant l y unt i l i t
t hi ckens. When used add sour or sweet cream.
(Mrs. W. S. Hut chi nson. )
EGG SALAD
1 % egg for each person, boiled hard. Put t hr ough chopper. Salt
1 T. but t er melted for every 3 eggs. Bind with eggs. Put i nt o wet
moulds. Serve with slice of t omat o or al one with Russian sal ad dressing.
(Mrs. Pomeroy. )
80
KNOX GELATINE is the one dessert for all appetites
SALADSContinued
MAYONNAISE SALAD DRESSING (Cooked)
One cup boiling water, M, cup vinegar, 2 tablespoons oil, 2 table-
spoons flour, 2 egg yolks. Rub flour and oil together and stir in boil-
ing vinegar and water. Pour over the beaten egg yolks. When cool
add one cup of oil slowly, beating until smooth.
Mix the following with a little dressing and add last, stirring well.
One teaspoon salt, % teaspoon mustard, % teaspoon sugar, red pepper
to taste. (Marjorie Black.)
CUCUMBER SALAD
Pare 12 large cucumbers, chop 4 onions, 3 green peppers, chop and
add Vi cup salt. Let drain all night. In the morning add 1 cup granu-
lated sugar, 1 cup grated horseradish, 4 tablespoonfuls mustard seed,
2 tablespoonfuls celery and cover with cold vinegar. Will keep.
(Mrs. Mullen.)
THOUSAND ISLAND DRESSING
Juice of 1 lemon, juice of 1 orange, % cup olive oil, % green
pepper and % onion chopped fine, 4 T. catsup, 2 T. (level) salt, 1 T.
(level) paprika, % T. (level) dry mustard-. Sugar to taste. Beat
until oil is mixed. (Mrs. J. E. Storer.)
CORN SALAD
24 ears of corn, 3 green peppers, 4 onions, 1 large head cabbage,
% cup salt, 2 cups sugar, 2 qts. vinegar, Vi lb. ground mustard.
Chop the cabbage, peppers and onions fine. Put all the ingredi-
ents together and simmer for 3 or 4 hours.
(Kathryn Mitchell Edmund.)
THREE MINUTE MAYONNAISE
1 egg, % teaspoon paprika, % teaspoon mustard, % tablespoon
salt, 1 tablespoon each of lemon juice and vinegar, 1 cup oil, put in
bowl, % of oil and all ingredients, being careful not to break the egg.
Beat with egg beater till well mixed, then add part of oil, beat again,
add remainder of oil and beat until thick. (Mrs. Mary Maines.)
81
Try t he KNOX GELATI NE recipes found in this book
SALADSCont i nued
SALAD DRESSI NG
Two eggs (beat l i ght l y), 1 t easpoon salt, 1 t abl espoon French' s
prepared must ar d. Whi p till foamy. One can Eagl e br and milk. Whip
apai n from t hr ee to five mi nut es. Add% of t he Eagl e br and can of
vi negar. Whi p agai n from t hr ee t o five mi nut es.
(Mrs. C. E. Baldwin. )
FRENCH DRESSI NG
Three T. oil, 3 T. vi negar, 3 T. cat sup, sal t and papri ca. Beat
well with egg beat er and serve at once on gr een veget abl es.
(Mrs. H. B. Fr eeman. )
JELLO SALAD
One cup shredded cabbage, 1 cup diced celery, 1 T. pi ment o, 1 T.
green pepper. Mix all t oget her with one T. of vi negar and a little
salt. Set in lemon jello. Serve with a cooked mayonnai se.
PIMENTO SALAD
Two heapi ng T. Knox No. 1 Gel at i ne, % c. cold wat er , % c. (scant )
vi negar, juice of one lemon, 1 pt . boiling wat er, % c. cugar, 1 t. salt,
1 c. finely shredded cabbage, 3 pi ment oes.
Soak gel at i ne in t he cold wat er, add sugar, lemon, salt and vinegar.
When i t begins t o set, add cabbage and pi ment oes.
BEET SALAD
One qt . chopped beet s (cooked), 1 qt. cabbage ( chopped) , 1 cup
horseradi sh, 2 cups brown sugar, 2 t. must ar d, 2 t. black pepper, 2 t.
salt, 1 qt. vi negar. (Mrs. James Far ber . )
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastri,
82
Desserts can be made in a short t i me wi t h KNOX GELATI NE
SALADSContinued
GRAPE FRUI T SALAD
Two t abl espoons Knox Gel at i ne, % cup boiling wat er , % cup lemon
juice, % cup sugar, V2 t easpoon salt, % cup gr ape frui t pul p.
Mix lemon j ui ce, sal t , boiling wat er and sugar and add gel at i ne
which has been soft ened in a l i t t l e cold wat er . St i r unt i l dissolved.
Cool and add gr ape f r ui t pul p cut in smal l pieces, and t ur n i nt o indi-
vidual molds. Serve wi t h Royal mayonnai se, addi ng whi pped cr eam.
( Mar y A. Wi l l i ams. )
SALAD DRESSI NG
Two t easpoons flour, 4 t easpoons sugar , 1 t easpoon salt, % t easpoon
mustard, Vt, cup vi negar, 1 cup milk (sweet or s our ) , 2 eggs, but t er
size of wal nut . Mix dry i ngr edi ent s t oget her , add eggs well beat en,
and milk. Cook till smoot h. Add but t er last aft er t aken from fire.
(Mrs. Geo. H. Gordon.)
EGG SALAD FOR TEN PEOPLE
Eight eggs boiled har d, 1 lb. cheese. Chop eggs when cold, not
very fine, t hen chop cheese and pour over cooked sal ad dressi ng t hi nned
with whipped cr eam. (Mrs. C. E. Bal dwi n. )
MAYONNAI SE DRESSI NG
One T. must ar d, 1 T. sugar , cayenne pepper , 3 egg yolks, 1 t . Bait,
M c. vinegar, j ui ce of % l emon, 1 c. whi pped cr eam.
Mix all dr y i ngr edi ent s, add yolks and beat . Add oil little by
little. When ver y thick add vi negar a little at a t i me bet ween addi -
tions of oil. When all t he oil is gone add l emon j ui ce, t hen whi pped
cream. Pl ai n cream may be used. Thi s makes a quar t qui t e t hi ck.
( Mar gar et K. Bar r i nger . )
NEW MANHATTAN SALAD
Dissolve a package of Lemon J el l - 0 in a pi nt of boiling wat er and
two tablespoonsful vi negar. Whi l e i t is cooling, chop one cup of t ar t
apples, one cup of Engl i sh wal nut s, one cup of cel ery, and season wi t h
salt. Mix t hese i ngredi ent s and pour over t hem t he Jel l - 0 Cool in
individual moul ds, and serve wi t h mayonnai se or Fr ench dressi ng on
crisp l et t uce l eaves, gar ni shed wi t h pi ment os or radi shes.
83
KNOX GELATINEEconomy with highest Quality
FANCY AND FROZEN DESSERTS
"Cakes and pies all fine, but hur r ah f or t he ice cr eam. "
LEMON SHERBERT
One pt. boiling wat er, 1 c. sugar, % c. lemon j ui ce. White of
one egg added when freezing is j ust to begin. Boil sugar and water to
form t hi n syrup and cool. Add lemon juice and freeze.
Method of Freezi ngUse t hr ee quart s of ice to one of salt. Ice
should be finely pounded, salt coarse. (Mrs. W. G. Larock. )
PINEAPPLE BAVARIAN CREAM
Dissolve a package of Lemon Jel l - 0 in a half pi nt of boiling wat er
and add a half pi nt from a can of pineapple. When cold and still liquid
whip t o consistency of whipped cream. Add a cup of shredded pine-
apple if you wish. Serves from 9 to 12 persons.
Inst ead of pineapple j ui ce, ber r y j ui ce or other f r ui t j ui ces may be
used to make similar Bavari an creams.
NUT FRAPPE
Vz envelope Knox Sparkl i ng Gel at i ne, % cup cold wat er, % cup
sugar, 1 cup cooked pineapple and st r awber r i es, 1 cup cream, % cup
milk, white of one egg, 1 cup chopped nut s.
Soak gel at i ne in t he cold wat er five mi nut es and dissolve over
hot wat er. Add dissolved gel at i ne t o cream, milk and sugar and stir
in beat en whi t e of egg. When cold, add t he pi neappl e and st rawberri es
which have been chopped in small pieces, also t he chopped nut s. Serve
ice cold in sherbet glasses.
LEMON SPONGE OR SNOW PUDDING
% envelope Knox Sparkl i ng Gelatine, \i cup cold wat er , 1 cup
boiling wat er , % cup sugar, M cup lemon j ui ce, whi t es of t wo eggs.
Soak gel at i ne in cold wat er five mi nut es, dissolve in boiling wat er,
add sugar, lemon juice and gr at ed ri nd of one lemon. St rai n and set
aide. Occasionally st i r mi xt ure, and when quite t hi ck, beat with wire
spoon or whisk until frothy. Add whites of eggs beat en stiff, and
cont i nue beat i ng until stiff enough to hold its shape. Pile by spoonfuls
on glass dish. Chill and erve with boiled cut ard. A very at t r act i ve
dih may be prepared by coloring half t he mi xt ure red.
84
See t hat t he name K-N-O-X is on each package of Gel at i ne you buy
FANCY AND FROZEN DESSERTSContinued
THE " PLAI N" JELL- O DESSERT
Dissolve one package of J el l - 0, any flavor, in a pi nt of boiling
wat er. Pour i nt o a mould and put in a cold place to har den. When
set t ur n out on a pl at e. Be sure t o use J el l - 0, wi t h t he name Jel l - 0
in big, red l et t er s on t he package.
SNOW PUDDI NG
Dissolve a package of Lemon J el l - 0 in a pi nt of boiling wat er .
When cold and still liquid whip wi t h an egg beat er t o consi st ency of
whipped cream. Let st and till firm and t hen pile it by spoonfuls i nt o
sherbet glasses and serve wi t h egg cust ard.
HOW TO WHI P JELL- O
If you have never whipped Jel l - 0 and know not hi ng about t he
process, you will be glad to know t hat it is as simple a mat t er as whip-
pi ng thick cream. Begin to whip t he j el l y while i t is still liquidcold
but not yet congeal i ngand whip till it is of t he consistency of thick
whipped cream. Use a Dover egg beat er and keep t he Jel l - 0 cold while
whi ppi ng by set t i ng t he dish in cracked ice, ice wat er or very cold
wat er. A tin or al umi num quar t measur e is an i deal ut ensi l f or t he
purpose. It s dept h prevent s spat t eri ng, and tin and al umi num admi t
quickly t he chill of t he ice or cold wat er . Add cream or what ever else
goes into t he dessert af t er not beforewhi ppi ng t he Jel l - 0. The
whi ppi ng process more t han doubles t he quant i t y of plain Jel l -O, so
t hat when whi pped one package of Jel l - 0 serves t wel ve persons i nst ead
of six.
PI NEAPPLE SNOW
1 % pi nt s of sugar, 1V2 quar t s of wat er , one can of shredded pine-
appl e. Boil all t oget her for 15 mi nut es. St rai n or not as preferred.
Cool before put t i ng in freezer. When par t l y frozen, add t he stiffly
beat en whites of 3 eggs. Delicious. (Mrs. E. C. Smi t h, Jr . )
CRANBERRY SHERBET
1 qt. cr anber r i es, 1 qt . wat er , 1 pt . sugar, 2 lemons. Cook and
st rai n t he cr anber r i es, add t he wat er and sugar and boil five mi nut es.
When cool, add t he j ui ce of t he lemons and freeze in an ice cream
f r eezer . ( Kat hr yn Mitchell Edmund. )
STRAWBERRY ICE
Mash 2 qt s. of nice st r awber r i es wi t h 2 lbs. of sugar. Let st and
2 hours. Squeeze in st rai ni ng cloth, pressi ng out all t he j ui ce. Add
an equal measur e of wat er . When half frozen add t he beat en whi t es
of 3 eggs. (Mrs. R. C. Dur ant . )
Avoid Bale ing Wor r i esUse GOLD MEDAL FLOUR
85
KNOX SPARKLIN GELATINE improves Soups and Gravies
PRESERVES AND BEVERAGES
"Wat er is t he beverage provided for man by nat ur e. "
GRAPE FRUIT MARMALADE
One orange, 1 lemon, 1 grape frui t . Slice very t hi n, measure and
add t hr ee t i mes as much wat er as fruit. Let st and 24 hours, t hen
place over fire and aft er coming t o a boil, boil 10 mi nut es. Set away
to cool and let st and anot her 24 hours. Then measure and add an
equal amount of sugar and boil unt i l it will jelly.
(Bert ha B. Trembl ey. )
ORANGE MARMALADE
15 medium sized sweet oranges, 3 medium sized grape frui t , scant
4 lbs. gr anul at ed sugar, 1 gallon wat er .
Par e frui t and cut up fine, add skin (cut fine) of one orange and
a dozen gr. frui t seeds tied in a cloth. Add wat er (cold) and let st and
over night. Boil about four hours or unt i l t ender and r at her thick, add
sugar and boil about % hour. (Mrs. James Far ber . )
MARMALADE
Two oranges, 1 grape fruit, 1 lemon. Wash and cut fine. Measure
frui t j ui ce. Add 3 cups wat er t o one of frui t . Stir and l et st and 24
hours. The second day boil t en mi nut es. The t hi rd day add sugar,
cup for cup, and boil till it j el l i es. (Mrs. W. V. Smith. )
STRAWBERRY AND PINEAPPLE CONSERVE
Two pineapples cut fine, 4 quar t s of st rawberri es, j ui ce of 2 lemons,
4 pounds of sugar. Let st and over ni ght and cook unt i l thick like jelly.
(Mrs. J. M. Johnson. )
MEDLEY CONSERVE
One qt. raspberri es, 1 qt. red cur r ant s, 1 qt. cherri es, 1 pi neappl e,
2 l arge oranges, 1 lb. raisins. St one cherri es, pick over raspberri es,
stem cur r ant s, pare and shred pi neappl e, cut oranges in small pieces
wi t hout removi ng peel. Weigh frui t . Si mmer over a slow fire one
hour, st i rri ng often. Heat as many pounds of sugar as t her e ar e of
fruit, add t o t he boiling fruit and cook to t he consistency of mar mal ade.
Seal in j ar . (Emel i ne A. Chase.)
86
A* your Grocer for KNOX GELATINE Take no other
PRESERVES AND BEVERAGESContinued
PEACH CONSERVE
Thr ee qt s. peaches cut in pieces, 3 pt s. sugar ( 3 oranges (juice of
t he m) , 1 can pi neappl e, 1 lb. rai si ns. Cook peaches one hour, add t he
r est and cook one-half hour. Add rai si ns l ast . (Mrs. W. V. Smi t h. )
CARROT MARMALADE
10 c. car r ot s put t hr ough food chopper, 3 c. wat er . Boil slowly
one hour. Add 4 or anges and 3 lemons t hat have been cut t hr ough
food chopper with t hei r skins, and 10 cups sugar. Boil at least one
hour more unt i l it j el l i es. (Mrs. Blanche Dumanoi s. )
ORANGE MARMALADE
(Makes 15 glasses.) Shave 1 orange, shave 1 l emon, shave 1
grape frui t . Meat ure frui t and add t hr ee t i mes t he quant i t y of wat er.
Let st and over ni ght and in t he mor ni ng boil t wo mi nut es only. Let
st and anot her ni ght and t he second morni ng add t o each pi nt of j ui ce a
pi nt of sugar. Boil two hours slowly or unt i l i t jellies.
(Mrs. C. C. Goodes.)
DELI CI OUS PEAR PRESERVES
Peel and cut i nt o small dice-shaped pieces enough pear s to make
4 quart s. Cover with 2 lbs. of sugar and 2 t abl espoonful s of ground
ginger. Let st and for 12 hours. Put on stove and boil for 20 mi nut es
slowly, count i ng from t i me it commences t o boil. Then add % can of
sliced pi neappl e cut i nt o small dice shaped pieces wi t hout peel i ng, % lb.
almonds (bl anched and r e- quar t er ed) . Then boil for 10 mi nut es
longer. Can while hot . (Mrs. E. C. Smith, J r . )
GRAPE CONSERVE
Grapes or cur r ant s , 5 l bs. ; sugar, 3 t o 5 l bs. ; rai si ns, 2 l bs. ; oranges,
4 lbs. Cook about one-half hour . (Mrs. M. E. Chandl er. )
SUN-COOKED STRAWBERRI ES
Pick over and wash berri es, weigh t hem. Put i nt o preservi ng
ket t l e. Add as many pounds of sugar as berri es, st i r and pl ace on fire,
and cont i nue st i rri ng occasionally unt i l mi xt ur e begi ns t o boil. Pour
preserves onto l arge pl at t er s havi ng it about t wo inches deep and place
in t he sun for 24 hour s, covered wi t h glass. I t is t hen r eady to put in
j ar s, cover with paraffin. (Mrs. George R. Goering. )
Avoid Baki ng Wor r i es U. e GOLD MEDAL FLOUR
87
Give t he growing children KNOX SPARKLI NG GELATI NE
PRESERVES AND BEVERAGESContinued
STRAWBERRY CONSERVE
1 qt. st rawberri es, 5 cups pie plant cut in %-inch pieces, 8 cups
sugar, 1 lb. seeded raisins. Put all t oget her , let st and over ni ght . I n
the mor ni ng cook on a slow fire about 15 mi nut es or perhaps a little
longer. Keep well ski mmed. (Mrs. Pomeroy. )
STRAWVERRY PRESERVES
Boil 2 % quar t s of sugar wi t h 1 pi nt wat er , unt i l sugar is melted.
Add 2 heapi ng qt s. st rawberri es, boil from 20 to 30 mi nut es. Shake
ket t l e and skim but do not stir. When done pour into small pans and
shake occasionally till cold. I t causes berri es t o remai n whole and
pl ump. Can when cold. Cover with parafine. Never cook more t han
2 qts. at a t i me. Mrs. D. D. Aitkens. )
FRUI T PUNCH
Two cups sugar, one cup wat er, one pi nt st r awber r y syrup, one
quart appol i nari s, five lemons, five oranges, one can grat ed pi neappl e,
half pi nt Maraschino cherri es. Boil t he sugar and wat er for 10 mi nut es,
add t he frui t j ui ces, pineapples and st r awber r y syrup. Let st and half
hour, st rai n, add enough wat er to make one and a half gallons of liquid,
t ur n into a large punch bowl over a piece of ice and add t he cherri es
and apollinaris wat er . This will serve fifty peopl e. (Mrs. S. J. Locy. )
LEMONADE
% cup lemon j ui ce, 1 quar t wat er, 1 cup sugar. Have t he wat er
boiling, pour i t ont o t he lemon juice and sugar, st rai n, and when cold,
i ce. (Kat hryn Mitchell Edmund. )
GRAPE JUI CE
Take one pi nt of wat er to one basket of grapes. Let boil unt i l
seeds and pulp are ent i rel y separat ed. Put t hr ough a jelly bag and add
% sugar t o juice and boil 15 or 20 mi nut es. Bot t l e.
88
The Acme of Perfection in
Refrigeration and Purity
GUARD THE FAMILY'S HEALTH-
TAKE ICE THE YEAR ROUND.
Flint Spring Water Ice Co.
PHONE 3360
AG ENCY S TABLIS H ED 1903
R. J. GILLESPIE & Co.
INS URANCE, REAL ES TATE. LOANS , RENTALS
901-2-3 F. P. Smith Bldg.
PHONE 917
We Sell the Following Kinds of Insurance:
Fire, Employers' Liability, Compensation, Surety Bonds,
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Plate Glass, Burglary, Tourists' Baggage,
Life, Health, Tornado
Thirty-Four of the Largest, Strongest and Most Popular
Fire, Bonding and Liability Companies
AUTOMOBILE INDEMNITY
INSURANCE BONDS
89
A KNOX GELATI NE Dessert or Sal ad is at t r act i ve and appet i zi ng
SANDWI CHES
"Let ' s pack our baskets and eat in t he woods. "
Al ways use a sharp knife in prepari ng sandwiches. Use bread a
day old, t he finer grai n t he bet t er. Spread wi t h but t er soft enough t o
di st ri but e evenly, but not melted but t er. But t er with a broad bladed
kni f e; t ri m crust s and wr ap sandwiches in a damp cloth unt i l ready for
use.
MARSHMALLOW SANDWI CHES
Take thin r ound crackers and spread with cream cheese. Pl ace
a marshmal l ow on t op and dot with a bit of but t er . Place in hot oven
j ust long enough for t he marshmal l ow to puff up. Then serve at once.
The oven must be piping hot or marshmallows will fl at t en and be t ough.
HAM SANDWICH
Cold boiled ham (V* as much fat as l ean) . Season with salt and
papri ka. Mix with salad dressing and enough cream to spread.
DATE AND NUT SANDWICH
Spread cream cheese on but t er ed br ead; next a l ayer of chopped
dat es; sprinkle with chopped peanut s.
RAISIN SANDWICH
Grind 1 Vs c. raisins and % c. English wal nut s. Put between but -
t er ed br ead.
BROWN BREAD
Spread thin slices of brown bread with but t er , t hen wi t h cot t age
cheese, mui x with chopped nut s.
COLD MEDAL FLOUR Makes Delicious Cakes and Past r i es
90
FREE COOK BOOK OFFER IN EACH PACKAGE KNOX GELATI NE
SANDWICHESContinued
TOASTED CHEESE SANDWI CHES
Toast ed bread, but t er , % lb. cheese, chopped wi t h 2 pi ment oes.
Spread on t oast , put in oven unt i l cheese begi ns t o melt. Serve hot.
CLUB SANDWI CHES
Bet ween t wo slices of bread put l et t uce leaf, mayonnai se dressi ng,
t hen slice whi t e meat of chi cken; mor e dressing. Put bacon, fried cri sp,
on t op. Cut across cornerwi se. Put uickle cut l engt hwi se on pl at e.
OPEN SANDWI CHES
Cut any kind of bread in f ancy shapes, but t er and spread wi t h Phi l a-
delphia Cream Cheese. Cut pi ment oes in f ancy shapes t o form flowers
or border, or use al monds t o form daisies.
CHEESE SANDWI CHES
Cream 2 T. but t er , V2 cup gr at ed cheese, M t. each of must ar d
and papri ka and % c. chopped stuffed olives. Season with sal t .
CHI CKEN SANDWI CHES
Six T. of chopped, cooked chicken, 2 T. chopped gr een pepper,
% t . chopped parsl ey, 2 T. mayonnai se dressi ng. Sal t t o t as t e.
CHEESE AND NUT SANDWI CHES
Gri nd wal nut s and mix wi t h equal amount s of cream cheese and
add salt and papri ka for seasoning.
Avoid Baki ng Wor r i esUi e GOLD MEDAL FLOUR
91
KNOX GELATI NE is GUARANTEED to please or money back
SANDWI CHESCont i nued
EGG SANDWI CHES
Chop finely 4 hard boiled eggs, 1 cup celery. Season with salt and
pepper and melted but t er or dressing to bind it t oget her.
MEAT SANDWI CHES
Almost any kind of heat chopped fine, add chopped cel ery or cress
as desi red, season with salt, must ar d, red, whi t e black or sweet pepper
( papr i ka) , and add mel t ed but t er , cream or dressing t o bind i t t oget her
to spread nicely.
SANDWICH FILLING
Mix 1 T. but t er , U t. salt, % t. must ar d, 1 T. (level) flour, a dash
of cayenne, % lb. st rong cheese, % cup milk. Stir all over a low blaze
or hot wat er. Then add 2 eggs and 1 can of pi ment oes chopped. Thi s
will keep a weak on i ce. (Mrs. C. C. Goodes.)
SANDWICH FI LLI NG
One can pi ment oes put t hr ough food chopper, but t er size of an egg,
1 T. must ar d, Vz T. sal t , pinch of red pepper, Ms cup Pet milk.
When all is mel t ed, add 3 eggs beat en in % cup Pet milk. Cook
unt i l smooth, t hen add pi ment oes. (Bert ha B. Trembl ey. )
92
KNOX Sparkling Gelatine makes dainty desserts for dainty people
CANDY
"Sweet s to t he sweet . "
GRAPE- NUTS DI VI NI TY FUDGE
Vz cup Grape-Nut s, 2 cups sugar, % cup wat er, 2 eggs, 1 level t ea-
spoonful vani l l a, % l b. dat es cut fine. Cook sugar and wat er unt i l it
spins a t hr ead. Pour slowly over t he beat en whites, whipping until t he
mi xt ur e begi ns to har den. Add vanilla and dates, t hen t he Grape-Nut s.
Spread on but t er ed t i ns, cut in squares when cool.
SEA FOAM CANDY
2 cups sugar, V
2
cup Karo corn syr up, 1 cup hot wat er , whites of
2 eggs beat en stiff, 1 cup nut meat s, 1 t . vanilla. Cook sugar and Kar o
in wat er slowly unt i l a piece will r at t l e in cold wat er. Pour over beat en
whi t es and beat t oget her with chopped nut s until it forms in a ball.
Spr ead out on but t er ed pl at es, cool and cut in squares.
(Lena P. Frisbie. )
MARSHMALLOW CANDY
Boil wi t hout st i r r i ng till it f or ms a firm ball, t he following: Three
cups light brown sugar, % cup of mi l k. When done beat in % lb. of
marshmal l ows and 1 cup nut meat s . (Mrs. W. V. Smith. )
MACAROONS
Whi t es of 3 eggs ( beat en) , 1 cup sugar. Cook t oget her over
st eam unt i l crust f or ms on t op and bot t om. Add 2 cups cocoanut,
1 t abl espoon corn st arch. Drop on but t er ed t i ns, bake in quick oven.
(Mrs. Marshall Smi t h. )
KI SSES
Whi t es of 3 eggs beat en stiff, 1 cup sugar, 1 t . cornst arch. Cook
in double boiler unt i l it cooks ar ound edge a little crust on dish. Take
from fire and add 1 cup cocoanut, 1 t . vanilla. Drop on oiled paper or
greased tin and bake in very slow oven. (Mrs. F. D. Chapel. )
93
HOUSEHOLD HINTS
I t will improve boiled frost i ng t o mix wi t h t he sugar cream of
t ar t ar t he size of a bean.
TO REMOVE FRUI T STAINS
Pour boiling wat er over stained surface, havi ng i t fall from a dis-
t ance of t hr ee feet , or wri ng art i cl es out of cold wat er and hang out
of doors on a frosty night.
TO WASH MIRRORS AND WI NDOWS
Rub over with chamois skin wr ung out of war m wat er, t hen with
a piece of chamois skin or clean cloth. This method saves much
st rengt h.
BAKING POWDER
2 measures (any size) cream of t ar t ar , 2 measur es ( any size) flour,
1 measure ( any size) soda ( scant ) . Sift t oget her t horoughl y or shake
in large can. (Mrs. C. W. Root.)
TO SET COLOR IN GINGHAMS, ETC.
2 t abl espoons salt, 1 tablespoon t ur pent i ne, 2 quar t s wat er. Let
gar ment or mat eri al soak in this, t hen hang up t o dry wi t hout wri ngi ng
out , so t hat sal t will dry i nt o t he mat er i al . When perfect l y dr y l aun-
dr y it as you would any mat er i al . (E. B. Snow. )
FOR REMOVING MI LDEW
Pour 1 qt . of boiling wat er on 1 oz. of chloride of lime, and st rai n
t hrough a cloth. Then add 3 qts. of cold wat er . Let st and over ni ght
and pour off t he solution carefully so as not t o get any of t he sedi ment
in bot t om of vessel. Let articles st and in solution 12 hrs. Then rinse
t horoughl y and put t hrough r egul ar washing. An old recipe and a
good one. (Mrs. B. M. Garner. )
REMEDY FOR RHEUMATISM
Jui ce of 1 lemon, 1 cup wat er, 1 t. soda. Mix and dri nk every
ni ght for t hr ee or four weeks, or unt i l relieved.
(Mrs. Marshall M. Fri sbi e. )
94
FOUR separate Desserts or Salads from one package of Knox Gelatine
HOUSEHOLD HINTSContinued
TO REMOVE IODINE STAINS FROM COTTON FABRICS
Soak the stain in alcohol, roll up the garment, and let stand at
least 12 hours. Then pour boiling water through the stain, and the
iodine will entirely disappear. (Kathryn Mitchell Edmund.)
LOTION FOR CHAPPED HANDS
Soak % ounce gum tragacanth in one pint soft water for three
days, or until quite soft, then add to it one gill alcohol, 1 gill glycerine,
and M gill cologne. Shake well and it is ready for use.
(Mrs. E. E. Rockwood.)
TO DESTROY A WART
Wet frequenty with strong soda (baking) water. Touched two or
three times a day with castor oil will hurrv the process.
(Mrs. C. W. Root.)
JAVELLE WATER
1 lb. Sal Soda, % lb. Chloride of Lime. Dissolve each in 2 quarts
of water. Let settle and join. Will remove most stains.
(Mrs. Marshall Smith.)
HEALTH PRESERVES
One package senna leaves, % lb. figs, % lb. raisins. Grind leaves
and fruit in food chopper. Add 1 cup brown sugar and 1 cup hot
water. Cook slowly, stirring' frequently, until thick. This will keep
indefinitely. Use 1 teaspoonful (or according to age) at night for
laxative. (Mrs. Marshall M. Frisbie.)
If anything you are boiling should scorch in the kettle, set the
kettle into cold water immediately, and then remove whatever cook-
ing to another kettle and it will not taste of the scorch. (Mrs. Twaits.)
95
KNOX GELATINE come in two packagesPLAIN and ACIDULATED
Quantities for Serving Large Numbers
Dinners, Picnics, Etc.
Per 100
Roast Beef1 lb. to 3 persons 35 lbs.
Roast Veal or Por k1 lb. to 4 persons 25 to 30 lbs.
Veal LoafHot , 1 lb. to 5 persons 21 lbs.
Veal LoafCold, 1 lb. t o 4 per sons- 15 lbs.
HamBaked ( hot ) , 1 lb. t o 4 persons 30 lbs.
HamBaked (col d), 1 lb. to 10 persons 10 lbs.
Chicken Pi eTwo 4-lb. chickens to 1 pie, serves 12 persons 8 pies
Roast Tur keyA 10-lb. t ur key to 11 persons 90 lbs.
Roast Tur keyA 15-lb. t urkey to 20 persons 75 lbs.
Scalloped Pot at oes3 qts. to 12 persons 8 pans
Mashed Pot at oes1 pk. (before peeling) to 35 persons 3 pks.
Baked Beans 2% lbs. dry beans, 1 lb. pork, to 20 persons 5 pans
Cabbage Sal ad4% lbs. cabbage, % can pi ment os to 25 j ersons_18 lbs.
(For 100 persons, 1% quar t s dressing, 1 y
3
quar t s cream. )
Oyster St ew3 qt s. oyst ers, 5 qt s. milk for 25 persons 32 qt s.
Brown Br ead1 l arge loaf to 15 persons 7 loaves
Whi t e Br ead1 large loaf t o 20 persons 5 loaves
Hot RollsSmall size, 1 doz. to 6 persons 17 doz.
Cold RollsSmall size, 1 doz. to 8 persons 13 doz.
Lemonade1 lemon for 2 glasses, 48 lemons 100 glasses
Jel l y1 glass to 8 or 10 persons 10 to 12 glasses
Pi es6 pieces each 17 pj
e
s
Cheese1 lb. t o 35 persons 3 lbs.
Cakes20 pieces each 5 cakes
Ice Cream6 dishes to t he quar t ; 1 gal. t o 25 persons 4 gals.
Coffee1 lb. to 40 persons 2V2 lbs.
Cream for Coffee1 qt . to 25 per s ons , 4 qt s.
But t er1-l b. brick to 32 persons 3 lbs.
Loaf Sugar 1 lb. to 25 persons ^_4 lbs.
GOLD MEDAL FLOUR Makes Delicious Cakes and Past r i es
96
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