Ayer's book of pies and puddings

              <i> tes
==== PUBLISHED BY
DR.J.C.AYER& Co.,
. LOWELL.fr\ASS., U.S.A. . '.
COPYRIGHT, 1892.
"PROOF OF THE PUDDING."
The thousands of unsolicited testimonials we have
published, and have yet to publish,
give the most
Overwhelming, Incontestible, Convincing
l?ROOF
That A YER'S Sarsaparilla., and A YER'S only, is the cheapest,
the most reliable, and the best remedy to stimulate and build
up the system reduced by the wear and tear, the work and
worry, of Daily Life. It is the medicine for you.
As a tonic, blood-purifier, and invigorator, for quickening the appe­tite
and improving the digestion, there is no remedy equal to Ayer's
Sarsaparilla. It is the one medicine, for diseases originating in impure
blood, upon which the system can always depend for satisfactory results.
It bas secured the confidence of all classes.
It is Indorsed by Chemists.
It is Prescribed by Physicians.
It is Patronized by Lawyers and Preachers.
It is Praised by Editors, Merchants, and Clerks.
It is Recommended by :Mothers who ::;peak from personal knowledge
and experience.
It is the medicine which Daughters, ons, Husbands, and Wives, all
over ti.Je civi lized world, for the past 50 years, have recognized
as the Superior, the Best of blood medicines, because they have
witnessed and experienced tlte results of its workings.
If, therefore, your system is breaking down under the work imposed
upon it, if your blood is weak and worn out, if your digestion is at
fault, if you are nervous, irritable, or suffer from that "all-gone," tired
feeling, take
A YER'S Sarsaparilla
It Has Cured Others, and Will Cure You
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AYER'S BOOK OF PIES AND PUDDINGS.
AMERICA is the home ot the Pm. Nowhere else In the world are Pies to be found so
appetizing and so toothsome. For the benefit of those who ha~e not yet learned all
there Is to be known about Pies and how to make them, and In order, also, to teach every
housekeeper how to make the best PUDDINGS, we present "AYER'B BooK OF PrEs .em
l'UDDINGS," written expressly for us, by the author of "Ayer's Preserve :Book" and
"Ayer's Home Economies." Every one of these recipes has been proved, and, we are
confident, will be fully appreciated by all into whose hands this work may come.
P1 ES.
Plain Pastry.-:r.llx one pint of sifted
pastry fiour wl th half a teaspoonful of salt,
and then chop Into lt half a cup of lard or
cottolene, a!'d half a cup of butter, until It is
In fine pieces. Wet wltib very cold water Into
quite a. still dough. Ta.ke one quarter of the
dough, toss It on a well-fioured board until
round, then pat It down smooth 11.nd c-oli It In
every direction to keep it round, until 1t Is
the size you wish. Lay lt on the plate, being
careful to have It come to the edge, and see
that there a.re no bubbles of alr underneath.
Roll tile upper crusts In the same way, and
either press them together close to the edge,
or turn the upper crust under the lower one.
This Is sufficient for two pies.
Cover with crust .rolled out half an Inch Ia.rger
than the plate. Turn In the edge and pinch
It Into a fluted rim. Allow for each pie,
three eggs, three cups of mllk, half a cup of
sugar, and half a teaspoonful of salt. Heat
the milk, beat the yolks until very llg~t and
thick, add the sugar and salt, and a little
grated nutmeg If you like it. Then add the
bot milk and the whites of the eggs beaten
slightly. Brush the under crust with a Httle
of the white of egg, then turn In the mixture
and bake slowly until It is firm. Test lt with
a knlfe; If done, the blade will be clean in­stead
or milky.
Cornstarch P1e.-lltx one tablespoon­ful
of cornstarch and two tablespoonfuls of
sugar, and stir them Into the beaten yolk of
one egg; add the beaten white and one te&­spoonfol
of vanlll a.nd .a pluch of salt, and
one pint of hot mllk. Bake In an under crust,
like a custard pte.
Rich Pastry.-Rub one heaping table­spoonful
of lard into one quart of s1fted
pastry fiour, until It Is fine, like meal. :Beat
the white of one egg slightly, add three.quar­ters
of a cup of Ice-water and stir It Into the
dour, addJng more water carefully If needed,
until It Is as soft as can be rolled. Scrape It Cream Ple.-Line a plate with a crust,
out on a well-ftoured board, turn It over until prick holes In several places, put on a border,
well oovered, and then roll It out about half bake quickly and set away to cool. Sweeten
an iuch tlllck. Cover the surface with little and flavor one cup of cream, chill and whip
dots of butter, using in all about one cup and It, and pile It on the crust. For a V11.rlety, the
a half. Dredge with fiour, fold the sides to crust may be covered with a thin layer o'f
the centre, roll over to the end, turn It half apple jelly before putting on the cream, or
way round and pat It down till nat. Then bits of jelly may be put on top,
ron Into a. long, thin strip, and fold In three NmmER 2.-Mix one tablespoonful of !lour
folds. Tum half rom1d again, roll out, fold w!Lh one cup of sugar, and add to lt the sttmy
In three layers, and put It In a cold place for beaten whites of three eggs. Add one pint
haU au hour. Roll as required for the rims of cream, a tiny pinch of salt, and lla.lf a tea­and
the upper crusts of pies. spoonful of orange extract. Turn Into a
Custard Ple.-Useanearthernorgran- paste-lined plate and bake the same as a
lte pie-plate, about an Inch and a half deep. custard pte.
AYER'S SARSAPARILLA Cures Others, Will Cure You.
AGONY
Of Mind and Body
NICHT AND DAY.
Mrs. Aug. Pyrltz, Sulphur Sprtngs, Oreg.:
A MARTYR
To the tortures of
2
that I could use Ayer's Sarsaparilla, not only
without fear, but, proba@ly, with benefit. I
accordingly took five or six bottles, and was
entirely cured of rheumatism. This was In
1884, and during all these years, I have hardly
felt a pain."
Unable to Work. -George Rledrlch,
Prospect Park, Cal., says: " I suffered so
badly from rheumatism that I was unable to
work for a long time. At last, I was Induced
to try Ayer's Sarsaparilla, and, after taking
three bottles, the pains of rheumatism
left me."
A Hopeless Case.-" About seven
years ago, I was troubled with rheumatism R H E U MAT J S M and female C)mplalnt. The physicians pro-nounced
my .. •a h; :>eless, and, at last, said
Tells of her helpless condition and of
her almost miraculous recovery
by the use of
that I could not live t11ree months longer.
Ayer's Sarsaparilla being brought me by my
daughter, I took it with Immediate benefit.
I continued taking this medicine untll I bad
A
' S "II used sixteen bottles, which 'l •• tirely cured yer s arsapara a me,sothatlbave enjoyed good health ever
since, for a woman of my age, 76 years."-L.
The following statement, though
very remarkable, is no more so than
many others in our files. Mrs. Pyritz
says:
"A martyr to rheumatism, I bad but faint
hopes of ever finding relief, none of the usual
remedies proving of the slightest benefit. I
was rendered nearly helpless, and most of
the tlme in such agony that me seemed un­endurable.
At length, I was Induced to try
Ayer's Sarsaparilla, and soon began to ex­perience
relief. Now, after a year's use of
that medicine, I rejoice to say that I am en­tirely
free from the pains of rheumatism, and
my former strength and vigor have been
fully restored. I regard my recovery as al·
most miraculous."
Phillips, Marble Rock, Flag Co., Iowa.
Foot and Ankle .-"}ly daughter, who
was for a long tlmll distressed with rheuma­tism
of the foot and ankle, bas been so
substantially benefited by the use of Ayer'a
Sarsaparilla, that I am disposed to regard
her as cured; this, too, after the failure of
untold remedles.''-A. H. Huber, Pharmacist,
Westminster, Md.
Unable to Walk.-" My son was
amlcted with rheumatism and kidney com­plaint,
and unable to walk without ald.
Reading in an advertisement what Ayer'a
Sarsaparllla had done for others similarly
amlcted, I procured a bottle of this remedy
and my son began taking lt. After using
three bottles, be was able to walk without
assistance, and is Improving so rapidly that
I may say be has recovered his health. I
Excruciating Pains.-N. Mortonson,
Editor of the Superior Posten, Is!Jpeming, cannot too strongly recommend Ayer's Sar-
Mich., testifies: "For eight years, I suffered saparllla."- Mrs. Charles Trevett, Nora
the most excruciating pains from rheuma- Springs, Floyd Co., Iowa.
tlsm, both In Sweden and America, and Entirely Helpless.-" For several
almost despaired of ever finding a cure. years, I was plagued with inflammatory
Finally, I determined to try Ayer's Sarsapa- rheumatism, being so bad at times as to be
rilla, having heard of many cases that bad entirely helpless. For the last two years,
been relieved by lt. Before beginning to use whenever I felt the effects of the diseuse, I
tills preparation, I had Mr. Tullgren, of Iron began to take Ayer's Sars:warilla, and have
Mountain, Mich., a graduate in pharmacy not been troubled with a spell for a long
from Sweden, analyze it. He Informed me tlme."-E. T. Hansbrough, Elk Run, Va.
AYER'S PILLS cure Bilious Complaints.
Cream Pie (with C ake Crust).­Beat
two eggs well, add one cup of sugar and
one tablespoonful of melted butter and beat
again. Add half a cup or milk. Mix two
teaspoonfuls of baking powder with one and
a half cups of flour, and stir it into the el(g
mixture. Flavor with one teaspoonful of
lemon extract. Beat it well and bake in a
round, shallow pan. When cool split it with
a long, sharp knife, and till with prepared
cream.
Cream for Ples .-Boil one cup or milk,
wet one tablespoonful of cornstarch in a little
cold milk, stir It Into the bolllng milk and
cook over hot water ten minutes, stirring
often. Beat one egg light, add two table­spoonfuls
of sugar and a pinch of salt, and
stir it Into the thickened milk. Cook one
minute, stir In one teaspoonful of butter and
one teaspoonful of vanilla and set away to
cool. Put it between cake crusts.
Jelly Ple.- Llne a fiat tin plate with a
thin layer of paste, prick holes in It, and put
on a border. Bake In a hot oven about ten
minutes, or until a delicate brown. Spread
with a half - Inch layer of any kind or
fruit jelly or marmalade. Cover with thick
whipped cream. Sweeten, flavor, and chill
the cream, and then beat sti lf with an egg
beater. Or cover with a meringu-e.
Banana-Cream Pie.-Line a plate
with a crust and rim. Fill with sliced bana­nas.
Beat the yolk of one egg with one-third
of a cup of sugar, add one teaspoonful of
orange extract, and one cup of cream or rich
milk. Pour this over the banann.s and bake.
Cover with a meringue made with the whites
or three eggs beaten stiff with three table­spoonfuls
of powdered sugar, and flavored
with orange extract.
Apple-Cream Ple.-Beat the yoll(S of
three eggs, add one cup and P half of sugar,
and one tablespoonful of lemon juice wiUt
the grated rind of half a lemon. Wilen this
Is well beaten stir in half a cup (scant) of
water. Mix two teaspoonfuls of baking
powder with two cups of sifted pastry flour;
beat tlti~ into the egg mixture, and then add
the stiffly lle<1ten whites of the eggs. Bake
in two round ~hallow pans. When cold, split
With a long knife and fill with apple cream.
3
three eggs with a fork or wire beater, then
beat in half a cup of powdered sugar. Add
the sifted apple and beat until it is very st!JI
and cream-eolored. Keep it in a cool place,
and when ready to serve spread a thin layer
of apple jelly on the cake, then put a thick
layer of the apple cream. Cover with the
other cake and serve with cream.
Washington P ie.-Make the cake
crust as directed for cream pies, and bake It
in two shallow pans. When done, spread
one with raspbeny jam and cover with the
other. Sift powdered sugar over the top.
Le mon Pie, No. 1 .-Soak half a cup
of soft bread crumbs in one cup of mllk until
well moistened. Beat two tablespoonfuls of
butter with three tablespoonfuls of sugar, add
two well-beaten eggs and the grated rind and
juice of one lemon, then the soaked bread.
Bake in a. plate lined and bord ered with rich
pastry, and put a lattice work of narrow
strips over the top.
Lemo n Pie, No. 2.-Cream one hea~
lug tablespoonful of butter with one cup of
sugar, add three unbeaten yolks, one at a
time, and beat until out of sight. Add the
whites in the same way. Add grated rind
and juice or one large lemon, and turn into a
porcelain double boiler and cook until It
thicl<ens, stirring constantly. When cool
tum it between two crusts wltich have been
bal<ed with a. mock iiliing.
Lemon Pie, with Merlngue.-Mlx
one heaping tablespoonful of flom with three­quarters
of a cup of sugar, add the beaten
yoll<s of three eggs and the whites of one,
the grated rind of half and the juice of one
lemon, and one cup of cold water. Bake It
in one crust in a moderate oven. Beat the
whites of two eggs, add half a cup of pow­det
·ed sugar and beat until very stiff. Pile It
rongitly on the pie and color slightly.
Orange Pie.-Prepare one cup of orange
juice and pulp, and the gt:ated rind of half an
orange. Cream one tablespoonful of butter,
add one cnp of sugar, the yolks of two eggs,
well beaten, and the ora.nl(e. So:1k two table­spoonfuls
of cracker crumbs in half a cnp of
mill<, and add them to the orange and egg
mixture. Bake In one crust and cover with
a meringue of the whites of the eggs beaten
Apple Cream.-Wipe and steam three with two tablespoonfuls of sugar. ·
lat·ge, sour apples, until soft. Rub them Nut Ple.-One cup of walnut meats
through a hair sieve. Beat the whites of ground fine in a coffee mill. Mix with them
A YER'S CHERRY PECTORAL. Prompt to act, Sure to cure.
FOR LA GRIPPE,
Bronchitis, or Pneumonia,
AYER'S
Cherry Pectoral
Taken in the earl{ stages, proves
Jtsel a
Certain and Sure Specific.
It Is equally effective In
Croup and Whooping Cough,
And if used in season, prevents the further
development of
CONSUMPTION.
Prompt to act, and sure to cure.
Where Danger Lies.-" The prevail·
lng wave of Influenza which is sweeping over
the country, brings most serious and danger­ous
symptoms In Its wake. In ninety per
cent. of tbe cases, Bronebltis, more or less
severe, follows close upon the Infiuenr;a. It
Is here the danger lies; tbe inflamed condition
of the throat and broncblal tubes Induces
Pneumonia. It Is just at this crisis that
Ayer's Cherry Pectoral is extremely beneft­cial.
It soothes the irritated membrane,
allays pain, and a1fords the su1ferer rest of
body and mind. It is not too much to claim
that in many Instances, fatal complications
bave been prevented by this admirable prep­a.
ra.tion."-T/~ Ct.rlstian Invuirtr, New York.
Racking Cough.-" A severe attack
of La Grippe left me with a distressing, con­sumptive
cough. I tried a great variety of
remedies, but It grew worse, racking my
entire system. Being recommended Ayer's
Cherry Pectoral, I immediately began to use
It, and, after taking three-quarters of a bot;.
tie, I was entirely cured."-J. H. Gray, East
Saginaw, Mich.
A Doctor's Certificate.-" I wish to
express my bigb appreciation of Ayer's
Cherry Pectoral, having had occasion to use
It In many eases, two of which, W. F. Owen
and Joseph Johnson, were abscess of the
lungs, Involving a1most tbe entlre organ.
The patients were treated by several pbysl­Olans,
and were pronounced to be In the last
stages of Consumption. Being placed In my
hands the main.part of the treatment was
Ayer'a Cherry Pectoral This was about
eight years ago, and both men are now, to all
apiJii8il"ance, in perfectly sound health. I
have tried tbis remedy In a number ol other
cases with like favorable results."-John A..
Ritter, :rtL D., West Baden, Ind.
Immense Demand. -"For many
years, I have sold Ayer's preparations and
been acquainted with their value. I a1ways
keep Ayer's Cherry Pectoral in tbe bouse
for the use of my family. About two weeks
ago, I bad a sharp attack of sore throat, or
tbe epidemic now so prevalent, known a.s
"La Grippe." I 1rnmed1ately began to nse
Ayer's Cherry Pectoral according to direc­tions,
and It promptly e1fected a cure. I
consider tbls remedy one of the most reliable
and economical preparations eyer put on the
market, Its long use and Immense demand
proving Its merits."-E. C. Williams, P. l\1.,
Santa Cruz, Cal.
A Marvel.-" In the Fall, I took a severe
cold, was confined to my room with a contin­uous
oough, pains in my lungs, and sick
tbrougb and through. I tried many home
cures and some doctors• prescriptions, but
grew gradually worse. Ayer'& Cherry Pec­toral
being recommended, I took It, carefully
following the directions. It was a marvel,
if not a mlracle, from the ftrst dose, and
perfect recovery was speedily the result. I
believe It saved my llfe."-L. R. Carpenter,
Vashon, King Co., Wash.
Terrible Condition.-" I was one of
the first victims of La Grippe In this country.
At the time, I was living in Atlanta, Ga. I
bad often read of Ayer's Cherry Pectoral,
and as my throat was in a terrible condition
from the effects of the disease, I procured a.
bottle of this remedy, and, before it was balf
used, my tiu·oat was as well as ever."
-F. T. Menken, Gen. Sec. Y. M. C. A., Green­ville,
S.C.
Owes Her Life to lt.-" While In Sae­ramento,
Cal., I was a1lllcted wltb weak 1ungs
and a bad cough, which continued so long
that It was supposed I had the Consumption.
I tried various remedies, but to Ayer's
Cherry Pectoral I ewe my cure. I never feel
safe without this preparation at band."­Miss
Maud :McConnell, Osage City, Kans.
AYEB'S SARSAPARILLA aids Digestion.
one eup of soft bread crumbs, one cup of
m!lk, one beaten egg, on&-fourth cup of suga.r,
the juiee of half a lemon, a.nd ha.lf a teaspoon­ful
of salt. Bake on a shallow plate, the
same as mince pie.
P umpkin Pie.- The small, deep-col­ored,
sugar pumpkins are the best. If the
pies are to be made without eggs, always
prepare the pumpkin by baldng, as It will be
drier titan when stewed. If It be stewed, be
very careful not to burn it.
2 cups pumpkin, 1~i cup of sugar,
2 cups mllk, il cup of molasses,
1 egg or one cracker, teaspoon salt,
%teaspoon ginger, 2 tablespoons raisins.
Boll the raisins half an hour; let the water
boll away, slip out the seeds and add pulp
to the pumpkin. Bake In a plate lined and
bordered with rich crust.
Squash Pie.-Use dry, mealy squashes.
Those tlmt are watery will not be ~<ny better
In pies than they are a.s a vegetable. Stew,
steam, or bake the squash, sift it a.nd allow
one and a half cups for each pie. Add while
hot one tea poonful of butter, ha.lf a teaspoon­ful
of salt, one saltspoonful of cinnamon, and
half a. cup of sugar. Add slowly one cup of
boiling milk, tlr In the beaten yolk of one
egg, and lastly the white beaten until creamy,
but not stiff. Bake In one deep crust. It is
som.u.tnes diiDcult to brown a squash pie;
beating the white separately wlll help It to
brown.
Creen Apple Ple.-Use any tart, early
apple. Pare and slice, and heap Utero on a
plate lined with pastry and rim. Cover with
a crust put on lightly. Bake carefully, and
when done remove the crust and mix with
the apple half a cup of sugar, one teaspoon­ful
of butter, and a little nutmeg. Put the
top crust on again, and sp1·1nk1e it with pow­dered
sugar, and when ready to serve cover
It with whipped cream. •
Sweet Apple Pie.- Roll out a thin
crust, line the plate, sprinkle with flour, Uten
cover with another thin crust and bake a
delicate brown. When ready to serve remove
the upper crust, and cover the lower one with
prepared sweet apples. Wipe, core, and bake
the apples until tender, then cut them In small
Pieces, and remove any tough skin; spread
them on the lower crust, cover with thick
cream and replace the upper crust. This Is
delicious.
9rab· A,pp le Pie.-Wash the large er&b
apples, quarter them, and remove the steiDl!
and cores. Fill a deep dish with the apples,
put on one cup of sugar for a quart of apples,
cover with a crust and bake. Or bake them
with an under crust, adding sugar after
baking.
Dried Apple P ie.- Use the eleanest
and best dned apples. Remove every bit or
core or anything that may be objectionable.
Wash them thoroughly and put them In boll·
lng water, just enough to shtlw among the
pieces, and cook until tender. llfash well,
and It Jumny sift them. Add sugar to taste.
the amount wlll depend upon the apple.
Flavor with lemon or orange juice and the
grated 1·ind, but do not boll the rind wtth the
apples. Rose-water, cinnamon, or nutmeg
may be used to vary the flavor. Spread &
thin layer of the apple on a shallow pie-plate,
previously lined with crust, cover with •
crust, press the crusts together near the edge
and bake quickly.
Apple Pie, with Merlngue.-Select
small, tart, 1·ipe apples. Wipe, core, and cut
them In ha.lves. Line a dish with pastry,
place the apples on t11e crust with the skin
side down, and 1111 the cavities with sugar
mlxed with a little salt and lemon juice. Ada
about two tablespoonfuls of cold water.
Bake until the apples are soft. Cover with
a meringue made of the whites of tl1ree eggs,
well beaten, and Uuee tablespoonfuls of
powdered sugar. Color It a. delicate brown.
Red Apple Pie.-Fill a deep pudding­dish
or bean-pot with apples, pared, cored,
and quartered. All()w one cup or sugar and
half a cup of water to two quarts of app~.
Cover closely, and bal<e In a slow oven four
or five hours, or until a deep, rich, red color.
Line a dish with rich pastry, put on a rim, fill
with clean rags, cover with pastry and bake.
Remove the top crust and rags, fill with the
baked apple, replace the crust a.nd serve bot.
If the apple be cold, warm the pie just befou
serving.
Apple Custard.
2 raw apples, 1 saltspoonful nutmeg,
1 cup sugar, 2 eggs,
1 tablespoonful butter, 1 cup of mllk.
Select juicy apples of a. mlld lla.vor, pare
and scrape to a pulp. Use a silver knife.
Cream the butter and sugar, add the spice,
the beaten yolks of the egg , the milk, and
AYER'S CATHARTIC PILLS. Every Dose Effective.
Astonishing Results.
A Case of Scrofula wbklh defied Medical
Treatment, and which was pr~
nounced Hopeless,
Completely Cured
by the use of
AVER'S
Sarsapar.i II a
B. W. Rubart, Editor Gazette, Hunts­ville,
0., saves the LUe
of hle Son.
Read the Father's Statement:
"My little boy, when two years of age, be­came
afflicted with Scrofula, which mani­fested
Itself In open sores on the neck. He
grew worse In spite of the best medical
treatment, and fin ally tne doctors gave up
the case as Incurable. I then began using
Ayer'e Sarsaparilla, and a complete cure
was the astonishing result. In one month
the sores were healed, and in sixteen weeks
the child was as well as ever, nor has the
disease shown any sign of returning up to
date. I sincerely believe that only for Ayer'e
Sarsaparilla, my child would not be llving
tMay."-R. W. Rubart.
Sores Healed Rapldly.-"My oldest
daughter, when a child, was a great sufferer
from Scrofula, having three sores on one side
of her neck and one on the other. I used
Ayer'e Sarsaparilla to purify her blood, and
ao etiective wa the result that the sores
healed rapidly. leaving only their scars be­Wnd.
She Is now woman grown and In good
health. I· have no doubt that her life was
saved by the use of Ayer'e Sarsaparilla. It
has also proved equally beneficial with my
other children, who were more or less troubled
with the same dlsease."-Sylvester Blr, Gro­cer,
243 East l\Iarket st., New Albany, Ind.
Entirely Cured.-"For years, my son
was troubled with a Scrofulous humor, until
he began taking Ayer'e Sarsaparilla, when
an Immediate Improvement was observed.
..Uter using eight bottles, he was entirely
6
cured, sud I can conJ!dently recommend
Ayer's Sarsaparilla for anyone sutferina:
from Scrofula."---J. C. Mears, Maynard, Iowa.
He alth Restore d.-" For several
months, I was troubled with scrofulous ernp.
tlons 'over the whole body. My appetite waa
bad, and my system so prostrated that I W&IJ
unable to work. After trying a variety of
remedies In vain, I resolved to take Ayer'e
Sarsaparilla, and with such good etiect that
less than one bottle restored my health and
strength. The rapidity of the cure aston­Ished
me, as I expected the process to be long
and tedlous."-Frederlco Martz Fernandes,
Villa Nova de Gaya, Portugal.
Once Puny, now Strong. -" When
I was one year old, my mamma died of Scrofu­lous
Consumption. The doctor said that I,
too, would soon die, and a ll our neighbors
thought that even if I dld not die, I would
never be able to walk, because I was so weak
and puny. A gathering formed and broke
under my arm. I burt my linger and It
gathered and threw out pieces of bone. U I
hurt myself so as to break the skin, It was
sure to become a running sore. I had to take
lots of medicine, but nothing did me any
good until I took Ayer's Sarsaparilla, and
now I am a strong boy ten years old."-
T. D. M., Norcatur, Kans.
Bunches Removed.-" A short time
since I bad a scrofulous aiiectlon, wWch
showed itself in bunches on my neck. In
consequence of this humor, my stt·engtb
failed, I lost several pounds of flesh, and my
appetite seemed entirely gone. In this weak­ened
condition I was induced to try Ayer'•
Sarsaparilla. Before I had taken one full
bottle I had occasion to thank my fr iends
for their timely advice. I had not taken one­third
of the first bottle before there was a
marked change in my case for the better.
Now my appetite Is restored, o1y strength re­turned,
and the troublesome bunches on my
neck have nearly disappeared." -1\irs. A.
M. Beach, Glover, Vt.
Sore Hand Two Yea rs.-"1 was
troubled with a sore hand for over two
years. Neither salves, ointments, nor any
of the many external applications I used,
helped me. Being Informed, at last, that the
cause of my complaint was scrofula, I took
six bottles of Ayer'e Sarsaparllla and was
cured."- H. Hlnklns, Riverton, Nebr.
AYER'S CHERRY PECTORAL cures La Grippe.
the apple. Line a plate with a crust and rim,
fill with the custard, and bake until firm.
Beat the whites of the eggs, add two table­spoonfuls
of sugar, pile It lightly on the pie,
&nd color it a delicate brown.
Date Pie, with Apples.-Wash one
cup soft dates in warm water, stone them
and cut in small pieces, add one cup of stewed
and sweetened apple, and bake between two
crusts, the same as plain apple pie.
NUliiBER 2.-Wash one cup of dates, soak
them in warm water until soft, then press
them through a fine colander, add one beaten
egg, one saltspoonful each of salt and nutr
meg or allspice, one cup of milk, and sugar
to taste; the amount will depend upon the
sweetness of the dates. Bake in a shallow
plate in one crust with a rim. Add more milk
1f this does not fill the plate.
Peach Pie.-Balce two crusts with flour
or clean cloth between. Pare and slice a pint
ot fresh peaches, and sprinkle generously
with powdered sugar. When ready to serve,
put them between the two baked cmsts.
Canned Peach Pie.- Pour off the
syrup from a can. of peaches. Slice the fruit,
and bake it between two cmsts, the same as
any fruit pie. Put the syrup on to boil, add
sugar to taste, and thicken it with one tea­spoonful
of cornstarch wet in a little water.
Cook ten minntes; when the pie is done raise
the crust and pour the syrup over the fruit.
Replace the cover and serve at once.
Rhubarb Pie.-Prepare the rhubarb by
washing and cutting into small pieces, but do
not remove the pink slciu. Pour boiling water
over it and let it stand for five minutes; then
drain It off. Tl1is draws out some of the acid
juice which may well Le spared from such
very sour fruit. Fill an earthern or granite
dish with the rhubarb, aiiCI sprinkle over it
augar in the proportion of one cupful to one
heaping pint of rhubarb. Jlfix one table­spoonful
of flour with the sugar, and put one
tablespoonful of butter in little pieces here
and there on the rhubarb. Cover with a rich
crust, which should be pressed close to the
edge of the plate. Cut a cross iu the middle
and bake slowly about half an hour.
llerry Pie.-Cover an earth ern or granite
Pie-plate with pastry, sprinkle about a table­spoonful
of flour on the crust, and fill the
Pl&te very full with blueberries which have
been carefully picked over and washed.
Sprinkle half a cup of sugar over the berries,
shake a little salt on, and cover with a rich·
top crust, which should be well pressed down
about tile edge and be pricked with a fork in
several places. Bake slowly until the crust
is brown and the juice boils up in the holes.
Currant Pie.-Currants, when about
half ripe, are delicious for pies. Make them
the same as berry pies, using ab .. ut twice as
much sugar.
Cooseberry Pie. -Pick off the stems
and tops and stew the berries in a little water,
barely enough to keep them from burning,
then sweeten to taste with brown sugar. Fill
a sllallow plate, which has been covered with
pie crust, with the stewed fruit, having only a.
thin layer, then cover with the upper crust
and bake until brown.
Strawberry Pie.-Cover a plate with a.
thin, rich crust put two rims on the edge,
priclc holes in it and bake quickly. Put one
cup of sugar with three cups of strawberries
and mash them slightly. Fill the plate and
cover with thick, whipped cream. Sweeten,
fl;wor, and chill one cup of cream. Whip it
witll an egg-beater, and if not stiff, stir in
quickly one tablespoonful of chopped gela­tine
dissolved in two tablespoonfuls of boil­ing
water.
Cranberry Pie. -Stew the cranberries
In barely water enough to cover with a little
sugar. When they have boiled five minutes
add more sugar, and when the benies are
soft add sugar again, nsiug in all equal meas­ure
of sugar and cra.uiJerries. Do not stir
them, and after the last sugar has boiled set
them aside to cool. Cover a shallow plate
with crust, put on a border, fill with the
stewed fruit, and lay narrow pieces of crust,
which have been cut with a pastry-jagger,
across the top in opposite directions. Bake
slowly until the crust is brown.
Cranberry Pie, with Ralsins.-Pick.
over, wash and chop tile cranbenies slightly
and stone the raisins. Use one cup and a halt
of berries and half a cup of raisins for one
pie. Mix with them one cup of su~;ar and
one tablespoonful of llonr and one te-aspoon­ful
of butter. He:-tp the fruit in the plate
and bake with two crusts in a quick oven.
Cherry Pie, with Crackers.-Line
a plate with paste and rim. Put half a cup
A YER'S HAIR VIGOR. The Best Dressing.
8
R ev. N . Nl•C h 0 } s, Ccuhreerdr ym Pe.e ctFoorarl .t heI Ida.isdt fsliot,e eann yde aornse, Ib hoattvlee
used this preparation with good e1fect when­ever
I take a bad cold, and I know of numbers
of people who keep It in the house all the
tlme, not considering it safe to be without
it."-J. "C. Woodson, P. :r.t., Forestlilill, W.Va.
CHATHAM, ASS.
INDORSES
AVER'S
CHE~RY PECTORAL
AS A
Splendid Remedy
for Diseases of the
Throat Trouble.-" In my f.c1.mily, I
generally use my own medical preparations ;
but recently my daughter was attacked With
a throat trouble, which made It dlfflcult for
her to swallow, accompa.n!ed with loss or
appetite and some fever. 1\fy remedies prov­Ing
ineffectual, it occw-red to me to try Ayer'•
Cherry Pectoral. In a· brief time, she was
cured and completely restored to health.''­C.
J. B. Golder, Walpana, Hawke's Bay,
New Zealand. Throat and Lungs. Chronic Bronchltls.-"We have been
dealing In Ayer's medicines for years, and
He furth er says, "It has done me great have always found them to give the very best
eood, and I have much pleasure In testifying satlsfactron. One of our customers, a lady,
t-o Its merlts.''-Rev. N. Nichols. was afflicted for a long time with chronic
A Doctor Writes~ "Having been fur- bronchitis. In the summer of 1889, after
nisbed with the recipe of Ayer'a Cherry having used various remedies without bene­Pectoral,
I have much pleasure In prescri.Jl.. fit, she tMed Ayer's Cherry Pectoral. Almost
fng It In cases of bronchitis, phthisis, and Immediately she was relieved, and, in a short
.other diseases of the lungs."-A. H. Chand,. time, completely cured.'' -R. S. Webster
ler, M.D., Edgett's Landing, N. B. & Co., Udora, Ontr.
Lydia Thompson, the famous actress, The Worst Cough Cured.-"! know,
.certifies: "Dr. Ayer's Cherry Pectoral has from personal expel;ence, that Ayer's Cherry
been of very great service to me. It improves Pectoral Is a good medicine. Several years
and strengthens the voice, and 1s always ago, I cured the worst cold I ever had by the
effective for the cure of colds and coughs." use of this preparation. I hav-e kept It for
A Lecturer says: "Having thoroughly sale since I have been in business, have
tested the properties of Ayer's Cherry Pee- used it In my family, a.nd always found it to
toral as a remedy for bronchial and throat be a satisfactory remedy."-Joseph Milburn,
Affections, I am hear~lly glad to testify to the Merchant, Glens ted, Morgan Co., Mo.
tntrlnslc merits of this preparation."-T. J. Loss of Voice.-"Ikno\v Ayer's Cherry
l'rlacmurray, Ripley, Ohio. Pectoral Is good for Joss of voice and sore
Badly lnflamed.-"Some time ago, I throat."-A. s. Whitten, llfinneapolls, llllnn.
~aught a severe cold, my throat and lungs Cured of Hoarseness.-" Having,
were badly infiamed, a:ud I had a terrible for some time, been troubled with bronchltl•
cough. It was supposed that I was a victim and hoarseness, I nsed Ayer's Cherry Pee­of
conswnptlon, and my !Mends had little toral, and find it gives me Immediate relief .
.bope ot recovery. But I bought a bottle of Although I have taken only three bottles, I
Ayer's Cherry Pectoral, took it, and was en- have used enough to convince me that Ayer'•
tlrely cured. No doubt, it saved my life."- Cherry Pectoral is the best of throat and lung
Izorah Jones, Emerts Cove, Tenn. remedies, and I can cordially recommend It
Pronounced Incurable.-" When I to all suffering trom diseases of this nature.''
was a boy, I had a bronchial trouble of such -J. N. Lambert, Hope, Texas .
.a persistent and stubborn character, that the The Best.-" The best remedy for La
doctor pronounced it Incurable with ordinary Grippe Is Ayer's Cherry Pectoral."- (ReT.)
~emedies, but recommended me to try Ayer's John K. Chase, South Hampton, N. H.
AYER'S HAIR VIGOR removes Dandruff.
of sugar and one teaspoonful ot butter on the
crust, 1111 with two cups of stoned cherries
IlliXed with two soda crackers rolled line, add
one-hail cup of water and another hail cup of
sugar. Cover with crust, press the edges
close together, cut a hole In the middle and
bake quickly.
Crape Pie,-Select thin-skinned grapes
fully 1ipe. Slip the pulp from the skins of
one pint of grapes. Stew the pulp until the
seeds will separate, then press it ful·ough a
colander. Add the skins, one soda cracker
rolled line, and sugar to taste. Spread a thir
layer on a plate covered with crust, put vn
strips. of pastry crossing dlagonall:~~, and bake
until the crust Is done.
Raisin Pie.-Boil one cup of raisins in
one puit of water half an. hour. Let the '"ater
boil down to one cupful. Slip the seeds IJ.·om
the fruit, add one cup of soit bread crumbs,
one tablespoon of lemon. juice, quarter of a
cup ot sugar, and one well-beaten. egg. Bake
between two crusts.
Rich Mince-PI& Meat.
1 cnp chopped meat, 1 crrp of meatllquor,
1 cup of ~a! sins, r tablespoonful sari,
1 cup of emrra.nts, 1 tablespoon cinnamon,
% cup of citron, '~teaspoonful mace,.
1 cnp of brown sugar, ' teaspoonful cloves,
1fc cup of molasses, 1 emon,
a cups chopped apple, 1 orange,
1 cup of boiled elder.
Select a piece of beef from the neck or the
round. It should be juicy, lean, with a little
nice fat. Cook lt In boiling water until tender
enoug)l to pierce with a fork. Let the water
boil down until there is about a pint to a
pound. Let the meat cool In the llquor and
9 I
rim: round the edge, and! cut several slits lA
the top crust. If you have double or treble
the amount of meat, use the other thlnga 1!1
the same proportions.
PUDDINCS.
Chocolate Cornstarch Pudding.
-Mix halt a cup of sugar, two tablespoonful•
of cornstarch, and hail a cup of grated choo­olate.
Beat the yolks of three eggs; then
bea~ into them the sug;~.r mixture aud add
one ouart of milk. Bake about half an hour.
llea: .n ~ whites of the eggs, add three table­spoonruls
of powdered sugar, a pinch of sal&
and a teaspoonful of vanilla. When beaten
stili, put it on. to t11e pudding and x:eturn to
the oven to calor slightly. Serve cold.
Mock Cream Pudding.-Heat one
quart of milk... Wet three tabLespoonfuls of
cornstarch fn a little cold milk and stir them
into the milk when It ts full of bubbles. Stir
it. well as lt thickens and let it cook slowly,
ftrteen minutes. Add one teaspQonful or va­nilla.
and three-fourths of a cup of sugar, and
stir until dlssolve.d. Beat the whites of four
eggs till stiff and dry, and stir them lightly
ln.to the hot m!Jfture. Remove at once and
turn Into a buttered mould, and set away to
cooL and ha.rden. A-lake a soft custal!d wltb
the yolks of the eggs, three heaping tabl&­spoonfuls
of sugar, half a. teaspooltl!ul of salt,
and three. cups of milk. Cook it over hot
water until It thickens; stra,in it, add hal! a
teaspoonful of almond and let it cooL Tur11
the cream into a shallow dish and pow· the
custard sauce around it.
wh.encold chop it fine with the fat also. Pa.re, Strawberry Pudding.-Splinkle one
core, and chop the apples .. Seed the raisins, cup of sugar over one quart of stJ·awberries;
and carefully clean the currants. Shave the mash and let them stand Wltil the sugar Ill
citron in thin slices. Use the grated rind and dissolved, stiJ:ring and mashing the mixtur;t
the juice of the lemon a.nd orange. Measure occasionally. Squeeze. it through coarse
the clove sparingly and the salt generously. cheese cloth. There should be about one cup
Mince pies are often spoiled by too little salt of juice; add boiling water to make one pint
and too much clove. If boiled cider cannot of liquid and put It on to boiL Wet thre.
be obtained, use vh1egar, or more lemon and tablespoonfuls of comstarcll In a little cold
water. Mix all the materials tborongl!ly and water and stir it into the boiling syrup. Add
cook until the apple loolts clear. Put It fn a sal !spoonful of salt and cook. ten minutes,
glass jars and seal tightly. This is rich stirring frequently. Beat the whites of thres
enough for an epicure, without Wiue or eggs stiff but not quite dry, and stir them
brandy, bu:t If you think they are essential, into the thickened syrup just trefore removing
and can be uged without harm, add haLf a cup it from the fire. Turn It Into a mould which
of eaell after the mixture is cooked. When ha.s been wet in cold water, and set it away
read:y to make Into pies, put a thin layer be- in a very ~old place; Make a custard sauce
tween two crusts and bake quicltly. Put a w!tli the yolkS' of the eggs', to serre wfth tt;,
A YEWS SARSAPARILLA Purfiles the- Blood.
10 •
YOUR HAlR.
Is It Worth Saving?
Or havs Itching and Scaly Humors
caused it to fall out until
you a.re now
NEARLY BALD.
Bead what otherB Bay or
Ayer's Hair Vigor.
AND TRY IT YOURSELF.
Their Experience may be Yours.
Retained Color and Fullness.­.
A. gentleman who formerly resided in Con­necticut,
but who now resides at Honolulu,
writes: "For 20 years past, my wife and I
have used Ayer's Hair Vigor, and we attrib­ute
to it the dark hair whl~h she and I now
have, while hundreds of our acquaintances,
kn or a dozen years younger than we. are
!!lither gray-headed, white, or bald. When
uked how our hair has retained Its color and
fullness, we reply, 'By the use of Ayer's Hair
'flgor-nothlng else.' "
New Growth of Hair.-" In 1868, my
~J>manced was nearly bald, and the hair kept
flailing out every day. I induced her to use
.&.yer's Hair Vigor, and very soon, It not only
checked any further loss of hair, but pro­duced
an entirely new growth, which has
remained luxuriant and glossy to this day.
l! can recommend this preparation to all in
need or a genuine hair-restorer. It should
be on the toilet-table of every lady who
wl.shes to retain her hair to old age.''­.
j.ntonio Alarrun, Bastrop, Tex.
Friends urged me to use Ayer'a Hair VIgor,
and, on doing so, my hair immediately began
to grow, and I now have as heavy and fine a
head of hair as one could wish for, being
changed, however, from blonde to dark
brown."-Mrs. J. H. Horsnyder, 152 Pacific
ave., Santa Cruz, Cal.
Bad Humor Cured.-" Some three or
four months ago, I had a bad humor all over
my head, showing Itself In pimples and small
sores, causing Intolerable itching and uneasi­ness
of the scalp, and the almost entire lo s
of my hair. Two bottles of Ayer's Hair
V1gor completely cured me, restoring my hair
as full and firm as ever."- D. S. Hughes,
Braceville, IlL
Blessing to All.-" Some five years ago,
I was not a little alarmed to dlscovet" that
my balr was falling out, threatening speedy
baldness. Ayer's Hair Vigor being recom­mended,
I procured a bottle and at once
applied It to my hair and scalp; continuing to
do so for several weeks, and was happily
surprised that my hair stopped falling and
new hair came out full of life and vigor.
Ayer's Hair Vigor not only restores new
hall·, but gives new life and vigor to Its
growth, and Is a blessing to all who use it."
-D. J. Burt, Baptist l\'llnister and Clerk ot
th&Superior Court, Dawsonville, Ga.
Perfectly Bald.-"Nine months after
having the typhoid fever, my head was per­fectly
bald. I was induced to try Aye,.•s Hair
Vigor, and before I had used ball a bottle
the hair began to grow. Two more bottles
brought on\ as good a head of hair as ever I
had. On my recommendation, my brother
WilHam Craig made use of Ayer's Hair Vigor
with the same good results."-Stephen Craig,
832 Charlotte st., PWiadelphla, Pa.
Most Satisfactory.- " I have used
Ayer's Hair Vigor for the past four or five
years, and find it a most satisfactory dressing
for the hair. It is all that I could desire, being
harmless, causing the hair to retain Its natu­ral
color, and requiring but a small quantity
to render the hair soft, pliable, and easy to ar­ranga."-
Mrs. M. A. Bailey, Haverhill, Mass .
Ceased Falling Out.-" A little more
Fine Head of Hair.-" When a girl at than two years ago, my hair began turning
~ehool, In Reading, Ohio, I had a severe gray and falling out. .After using one bottle
't.ttack of brain fever. On my recovery, I of Ayer's Hair Vigor my hair was restored to
ound myself perfectly bald and, for a long Its original color and has ceased falling out."
111me, I feared I should be permanently so. -Mrs. H. W. Fenwick, Digby, N. S.
AVER'S CHERRY PECTORAL for Hoarseness.
11
Delmonico Puddlng.-Put one quart
of milk on to boil, reserving a little to wet
two tablespoonfuls of cornstarch to a tbin,
smooth batter. When the milk is full of bub­bles,
stir in tile starch, and let it cook at least
ten minutes, stirring frequently. Beat the
yolk-s of three eggs, add half a cup of sugar
and half a teaspoonfu l of salt. Remove the
starch from the fire, stir the eggs into it thor­oughly,
return it to the fire and cook it just a
minute, stirring constantly. Let it cool, then
stir in one teaspoonful of lemon or vanilla,
pour it Into a dish for serving and put a layer
of jelly or jam over the top. Beat the whites
of the eggs, add three tablespoonfuls of pow­dered
sugar and one teaspoonful of lemon
juice, beat until stiff and pile it lightly on the
jelly. Brown it slightly in the oven.
Celatine Pudding.- Soak one-fourth
box of gelatine in one-fourth of a cup of cold
water twenty minutes; add three-fonrths of
a cup of boiling water. Put one pint of milk
on to boil. Beat the yolks of three eggs, add
three tablespoonfuls of sugar and asaltspoon­ful
of salt, and when light add the boiling milk.
Oook in the double boiler until thick, like
cream, stirring constantly. Strain the gela­tine
into it, add one teaspoonful of vanilla
and the whites of t·he eggs beateh ~tifl'. Stir
It well and pour it into wet mouhl.s. Serve
very cold.
Snow Pudding.-Soak one~fourth of a
box of gelatine in one-fonrt11 of a cup of cold
water twenty minutes, then dissolve It in one
cup of boiling water, add one cnp of sugar
and one-fourth cup of clear lemon jui ce.
When the sugar is dissolved strain it into a
large bowl, and while it is cooling make a
eustard sauce, with the yollts of three eggs.
Beat the whites of the eggs until slightly
3tlff, and when the gelaUne is cold and begins
to thicken beat it until very light and white.
Then add the whites of the eggs and beat all
together until white like snow. When stiff
enough to drop, tum it into a wet mould and
~et it away until it is firm. Turn out and
pour the custard sauce around it.
small cylinder churn, and as the thick froth
rises skim it oil into a pudding-pan, which is
also on ice. Whip until you have nearly three
pints of froth. Dissolve the gelatine in one­fourth
of a cup of boiling water, and strain
It into t11e liquid cream in the bowl. Mix it
thoroughly and ponr it Into the froth . Stir
mpidly on the bottom of the pan without
lilting out the spoon. When the liquid cream
begins to thicken then stir in the froth, and
when all is in, and the cream is nearly stitr
enough to dl'Op, pour it into a pretty dish.
Serve with sponge-cake wafers.
Tapioca and Cocoa nut Custard.
-Soak three tablespoonfnls of pearl tapioca
in one cup of water over night. In the morn­ing
put the tapioca into one quart of milk
and boil until soft. Beat the yollts of lour
eggs and one cup of sugar togeth er, add
three tablespoonfuls of dessicated cocoanut
and stir into the milk. Cook a few minutes
lon~er and tum into a dish. Beltt the whites
of the eggs with three tablespoonfnls ot
sugar; put it on the top, and slightly brown it
in the oven. Sprinkle a little cocoanut on
the meringue and serve cold.
Peach Pudding.-Drain off the syrup
from one can of peaches; add to it one pint
of water, and sugar to taste. The amount
will depend upon how much the fruit was
sweetened in canning. Boil the syrup and
skim until clear. Then stir into it one-third
as much whole wheat or Graham flour. Wet
the flour first in a little cold water. Stir it
as it thickens and let it cook ten minutes.
Put the peaches into a deep dish and pour the
thickened syrup over them. Serve cold with
cream.
Currant Pudding.-Put one-half of a.
cup of pearl tapioca into a small sti'<Liner and
let cold water run through it to cleanse it.
Cook it in one pint of boiling water, in a
double boiler, until the tapioca is soft and
transparent. Stit· it often wilile it is cooking.
Add one- fourth of a teaspoonful of salt.
Pick over one prnt of ripe currants, and
sprinkle them witll one cup of fine, granulated
Charlotte Russe.-Soak one-fourth of sugar. Turn the hot tapioca over them and
a. box of gelatine iu one-fourtll of a cup of set away in a very cold place. When served
cold water. P ut one-fourth of a cup of pow- with cream, this makes a delicious and cool
dered sugar, one pint of thin cream and two summer desert.
tablespoonfuls of black or very strong coffee Chocolate Pudding. - Soak hall a
Into a quart bowl, and place it In a pan of cup of Irish moss in cold water; when soft,
broken ice Jr snow. Whip the cream with a piek it over, wash again and tie it in a bit of
AYER'S CHERRY PECTORAL Prevents P neuq1onla.
.
DO YOU SUFFER
FROM
Sick Headache P
Is your Liver Out of Order?
ARE YOU TROUBLED WITH
Dyspepsia, or Indigestion?
Do you !eel unfttted for work?
TAKE
AVER'S PILLS.
They are sugar-coat ed.
Are purely vegetable.
Contain nothing injurious.
Dissolve quickly in the stomach.
Keep the system in perfect order.
EVERY DOSE EFFECTIVE.
"I have been using Ayer's PUis since 1.852.
l1ind no other medicine does so much good,
and am never without them. They were
recommended to me by Dr. Bonipllan, of
Platte Co., Mo., and are about the only
medicine in our family. I am now 66 years
of age."-Wm. Sauer, Jr., Corning, Kans.
Quick Relief.-" I '\\'as relieved of Sick
Headache· In a ver,y short time after having
taken Ayer's Cathartic Pills."-E. Guilloud,
21 So11th st., San A.ntonio, Texas.
"Ayer's Cathartic Pl!ls eured me of Sick
Headache and my husband of Neuralgia.
We think there i!! no better medicine, and
have induced many to use it."-Mrs. M. A.
Brockwell, Harris, Tenn.
12
Relieve .Neuralgia.-"! consl,der ltm,
duty to cerftfy that A;rer'11 Pills have com­pletely
reliend my wife of Neuralgia, from
:which complaint she was for a long time a
great sntferer."-F. z. Dlaz, San Diego, Tex.
Appetite Restored.-"! formerly su1-
fered from Indigestion and weakness of
the stomach ; but since I began the use of
A yer's Pills, I have the appetite of a far­mer's
boy. I am 46 years of age, and recom­mend
all woo wish to be free flom dyspepsia
to take one of Ayer's Pills after dinneF, till
their digestive organs a re in good order."­William
Steinke, Grant, Neb.
Costiveness Cured.-" Having been
severely afflicted with Costiveness, I waa
induced to try Ayer's Pills. Their use baa
ellected a eomplete eure, and I can con.ll­dentry
recommend. them to all simUarlJ
a.ftllcted."-C. A. Whitman, Merehant, Nl~
omo, Cal.
Cure Liver Complaint.-" For seve­ral
years, l was a great sul!erer from Liver
Complaint, which caused severe pains under
the right side, from under the right shoulder­blade;
sallowness or the skin, low-s pirited­ness,
and cramp in t he stomach. I am pleased
to be able to state that I liave been relieved
of all these complaints by the use of Ayer'•
Pills. I find them, also, to be an elegant after­dlnnerplli."-
Mrs. liLA. Stead, Muncy, Pa.
Better Than for Years.-"I have
been the victim of Dyspepsia and Rheuma­tism
for years, so bad that my bands are
crippled, and I suffer periodically, from
seve~.·e headaches. Until lately when these
headaches came on, I was obltged to give up
work. I have tried many medicines, but
wrtbo11t any benefit, until about a year ago I
began taking Ayer's Cathartic Pills regularly,
and now my digestion is greatly hnproved,
the headaches virtually cured, and my general
health much better than !or years."-Mrs.
Emma McCarty, Colon, St. Joseph Co., Mich.
A Creat Suffer er. -" I was a. g:J'ea.t
sufferer from Dyspepsia and Constipation. I
Best In t he World.-" For Sick Hea.d- bad no appetfte, became greatly debilitated,
ache, caused by a disordeEed condition of the and was continually afflicted with headache
stomach, Ayer's Pills are the most reliable and dizziness. After trying various rem&­remedy.
They were first recommended to dies, I ftnall'y began to use Ayer's Pills, and
me by my mother, thirty years ago, and are soon my appetite improved, my bowc's were
the mildest and best purgative In the world." regulated, and I became well."-D. M. Logan,
-s. C. Bradburn, Worthington, Mass. Wilmington, Del.
AYER'S SARSAPARILLA for Female Wea.knesses.
I
lace or netting. Put It, with a qua.rt ot milk,
Into the double boile~. and cook until the
milk thic~ens. Put one sqna1·e of chocolate
In a saucepan, with two tablespoonfuls of
water and two or sugar. Stu a.s it boils, and
when smooth add half a cup of milk. When
well blended, mh It with the milk and moss.
When the milk ha.s thickened enough to keep
Its shape when dropped on a cool plate, add
a pinch of salt and stra.ln it into a mould 01:
small cups. Serve cold with sugar and cream.
C u p Custards.- Take a quart of fresh
or unskimmed mflk", and heat it quite hot.
Beat the yolks o. :our egg~r, until well broken
and smooth; then beat In four heaping table­spoonfuls
of sngar and an even teaspoonful
of salt, until thick and creamy. Beat the
whites slightly, until foamy; ad<l them to the
yolks, and then mix thoroughty with the hot
milk. Set the cll.!tard cups in a shallow pan,
fill them with the custard, stlcrln&' well a.s
you pour It In, that the foam may be equally
distributed. FlU them as fun as you can,
then set the pa In the oven and fill till nearly
running &ver. Pour hot water Into tile pan
and bake them ca1'1lfully in a. hot, but not too
hot oven. If they are very foamy they will
scorch quickly. Take each one ant a.s soon
as It pllfls up, and a knife blade, fnserted
clear to the bottom, comes om etean.
Tapioca Cream. -Put one quart of
new, rich mtlk, and three .tablespoonfuls of
pearl tapioca Into a double boiler, and cook
over-boiling water about an hour, or mttll the
tapioca Is soft. Beat t11e yollts of four eggs,
add half a cup of sugar ~t~~ll qnarter of a tea­..
poonful of salt. Add to the cooked tapioca
one teaspoonfnl of butter and t11e beaten egg
ml:l.tun. Cook about two minutes, or just
long enough to set the eggs. Remove from
the lll'e and add the we!I"beaten white of one
egg, and fiavor with vani!Ia and a few drops
of almond. Pour It Into a glass dish. When
ready to serve, beat the remaining whites of
the eggs stilt, with three. tablespoonfuls of
IIOWde1·ed sugar. Flavor with half a. teaspoon.­M
of lemon extract. Put this meringue over
tbe eream in large spoonfuls, and eeorate it
wltil bits of bright jeUy.
Flummery.-Cut about one. ptm ot stale
spo11ge or other light cake Into thin slices.
Pua into a. pudding-dish a layer of the cak.e,
llllcl moisten It wltb wine, or thjj juice from
canned peaches or other !mit. Tl\en ad{!
13
more eal:e and syrup, and moisten the wboll
with one pint of soft custard. Beat the yolkl
of two eggs, add two heaping tablespoonfnll
of sugar and a pinch of salt, and when t~
Is well mixed, sfu In two cups of hot m.ilL
Cook over balling water until the lllixture
thickens and is smooth, stirring constant!)'.
Let It cool a little, then add one teaspoonfal
of vanilla and strain U over the cake. Beat
the whites of two eggs stiff, then add two
tab1espooufuls of powdered sugar, and beat
until nry stUL .Pile this mixture lightly oa
the top.
Blueberry Puddlng.-Stew one quart;
of blueberries In one cup of water, until sort.
Add half a cup ot sugar and rnash them well
until all broken. Then turn into coarse
cheese-cloth and squeeze out an the juice.
Remove the crust from stale, white bread.
VIenna bread is the best Cut the Inside Into
small, thin pieces, and put a layer of It Into a
bowl or earthern mould. 1\folsten the bread
with the hot berry-syrup, putting on as much
as the bread will absorb, .A.dd more bread
and synup until all are used. Set It away to
cool. Tum on' and serve with cream.
Minute Puddln g.-llreasnre one quarl
of milk. Mix one plot of fiour and liatf a
teaspoonful of salt, and make It Into a smooth
batter with part of tbe milk, and put the r &­malnder
on to boll In a buttered saucepan.
Beat two eggs very light, stir them into tho
paste and beat well. When the milk bollll,
add the other mixture and s.tlr rapidly untu
it is as thick as mush. Serve Immediately,
with cream sweetened and fiavored to taste .
Batt er Pudding ( BoUed).-Mix h~
a cup ot fiour and lla!J a teaspoonful of salt,
and make It Into a smooth paste, with a llttl&
of a pint of milk.. Gradually add enough
more to make a smooth batter. Beat three
eggs until 'iery light, and mix the remainder
of the milk with them, then mix all with the
flow: and beat it. thoroughly. Bntter a pud
ding-mould having a tight cover, strain. the
batter into U1e mould, cover tightly and pu\
It iuto a kettle oi boiling water; boil steadily
an hour and a half. Batter puddings fall
easily, t11ere-fore Ca1'1l mu~t be taken not to
move them while cooking, and to keep •
steady ll.re and' plenty or bolllng water to re
plenlsh the kettle. Handle It carefnUy wheD. '
taking It from the mould, and serTe at OliOS
with snowy sauee-.
A YER'S PILLS for &he Stomach, Liver and Bowela.
14
IN THE SPRING
To Purify the Blood and Remove
That Tired Feering
TAKE
AVER'S
Sarsaparilla
Read the Testimony of
Nathan S. Olea veland,
Whose Father was for Sixty Yea1•s Pro­f
essor at Bowdo-in College,
B1•unswick, Me.
"My daughter enjoyed uninterrupted health
from her birth until about a year ago, when
ahe began to complain at times of a feeling
of fatigue, headache, loss of energy, debility,
dizziness, Indigestion, and loss of appetite.
I concluded that all her complaints originated
In Impurity of the blood, and a consequent
decline of vitality, and at once had her com­mence
the use of Ayer's Sarsaparilla. This
restored her blood-making org&ns to healthy
action, and in due time completely restored
her former health. Ayer's Sarsaparllla is a
most valuable remedy for the lassitude and
Cebillty incident to the Spring season. Its
purity is peculiar to all D1·. Ayer•s medicines."
- N. s. Cleaveland, Jamaica Plain, 1\Iass.
Wonderfully Cood Results.- " It
gives me pleasure to say that I heartily
recommend Ayer's Sarsaparllla to a ll my
customers, frum a personal knowledge of its
curative qualities. lily wife always uses it
as a Spring medicin e, with wonderfully good
results, and many of my fri ends to whom I
have sold it, speal< of It in the highest terms."
-J. L. J\1inty, Druggist, St. Johnsbury, Vt.
That Tired Feeling.-" When sutl'er­tng
from loss of appetite, or t11at tired feeling,
or when I am troubled with skin eruptions,
and the blood needs purifying, I take Ayer's
Sarsaparilla, and lind relief In a few days.
For the past live years, I have used It as a
Spring and Autumn medicine, being con­vhilced
that It Is tbe very best preventive of
fevers, in this climate. I am so satisfied that
Ayer's Sarsaparilla is the best that I gladly
recommend it to all who are in need of an
alterative and tonic."-E. Guilloud, Teacher,
21 South st., San Antonio, Texas.
Very Efficacious.- " I have used
Ayer's Sarsaparilla as a remedy for the vari­ous
diseases common to the Spring time, and
also as a tonic for the system. I find it
to be very efficacious, and thin!< that every
one who Is troubled with impurities of the
blood should try Ayer's SarMparilla."-C. E.
Jaquith, Nashua, N. II.
A Splendid Substitute.-" My father
was au old-time puysician in Vermont, and
every Spring he dosed us with roots and
herbs, sulphur and molasses, to carry of!' the
impurities of the blood which had accumu­lated
during the winter. I well remember
how I used to hate those nasty, heroic doses.
When I removed to this city, I soon found,
by my feelings, that I needed a Spring medi­cine,
and I found a splendid substitute for the
old-time doses in Ayer 'a Sarsaparilla. I feel
fresher and stronger to go through the sum­mer
after Its use."-J. Castright, Machinist,
Power Company, Broolclyn, N. Y.
"I ahYays use Ayer's Sarsaparilla in the
Spring and find it gives the greatest satisfac­tion.
As a blood-purifier, I know of no equai
to it, and I would recommend it to all who
are troubled with blood disease of any kind."
-A. J. Beck, Cid, N. C.
Never Fails--"I have never known
Ayer's Sarsaparilla fail to give satisfaction.
In hundreds of cases within my knowledge,
it has proved a perfect specific for diseases
arising from impurities In the blood. I re­gard
It as an invaluable Spring mediciue."-
C. W. Allen, Druggist, Brunswick, l\1e.
Tones up the System.-" For seve­ral
years past, I have regularly taken Ayer's
Sarsaparilla, not to cure any specific disease,
but to tone up the system preparatory to the
heated term. It always relieves that f!leliug
of languor so prevalent during the Spring
months."-Henry H. Davis, Nashua, N.H.
Spring Bolls.- " I suffered with boils
every Spring, for years, until I began taking
Ayer's Sarsaparilla. A few bottles of this
medicine etl'ected a permanent cure."-E. F.
Lund, Portsmouth, Va.
AYER'S SARSAPARILLA for the Complexion.
15
Batter Pudding (Baked),-Put one a well-greased mould, and boll steadily for
cup of flour and one saltspoouful of salt Into six hours: When done turn out on to a dish,
a large bowl. Measure one cup of milk and decorate the top with a sprig of holly, and
Jlllx part of It with the flour until It Is a sticl< blanched almonds Into the surface. If
smooth paste, then add enough more to make yon approve of ~he English fashion, you may
a thick batter. Break Into it one whole egg, pour two tabl&Spoonfuls of brandy over it,
and beat it with a wire whisk or Dover egg- and light lhe brandy as It Is taken to the
beater until it is very, very light. Add the table. Serve with a rich, gold sauce.
remainder of the milk, beat again and turn New England Plum Puddlng.­qulckly
into hot, buttered gem-pans, and bake Roll enough crackers to make one piut of
about half an hour. Have the oven hot at crumbs. Let them soak one hour iu three
first, then check the fire, and be sure to bake pints of milk. Mix one cup of sugar, one
tbem long enough or they will fall. Serve teaspoonful of salt, and half a teaspoonful of
with fruit sauce. cinnamon and nutmeg. Rub one heaping
Curral)t Dumplings. -Take a pound tablespoonful of butter to a cream, add the
of raised biscuit dough, and worl{ into It one sugar mixture, and when well blended, add
cup of currants and one saltspoon!ul of spice. six eggs, one at a time, and beat until out of
Make it into very small balls a:.td steam them sight. Stir this Into the milk, and add two
twenty minutes. Serve at once with any hot, cups of nice l\Iuscatel raisins seeded. Butter
liquid sauce. a deep pudding-dish thick with cold butter,
Pudding a·la·Cr~me.-Boil one pint turn in the pudding aud bake in a very mod­of
milk. Mix one-fonrtb. cup of sugar and erate oven three b.ours. Cover the pudding
one-hfLlf cup of flour, and wet it to a smooth until nearly done. Serve with hard sauce.
paste with one-fourth cup of col<! milk. Stir Cup-Cake Pudding. -Mix two tea­It
into the boiling milk and cook about ten spoonfuls of baking powder and half a
minutes, stirring constantly. Add one-fourth teaspoonful of salt with two cups of flour.
of a cup of butter, and when well mixed set Cream one tablespoonful of butter with half
It away to cool. Half an hour before serv- a cup of sugar; add one egg, well beaten,
lug, beat the yolks of four eggs until light and one cup of milk. Stir in the flour mix­colored
and thick, aud the whites until stiff ture and beat well; then turn iuto small,
and dry. Mix the yolks thoroughly with the buttered moulds, or cups, and steam one hour.
thickened milk, and mix in the whites lightly.
Turn into a shallow pudding-dish, well but- Cottage Pudding. -Beat one egg
tered, place the dish in a Pfln of hot water In light; add half a cup of sugar and two-thirds
the oven, and bake about twenty-five minutes. of a cup of milk. l\1ix two teaspoonfuls of
Serve the moment it comes from the oven. baking powder and one-fourth of a nutmeg,
To be eaten wl th sauce a-la-crame. grated, into two cups of flour, and stir this
Into the egg mixture. Beat In two tablespoon-
English Plum Puddlng.-Seed three- luis of melted butter. Pour into a biscuit-pan
fourths of a pound of best Muscatel raisins and IJake about twenty · minutes. Cut into
and cut them into quarters. Pick over one squares and serve with sauce.
pound of seedless raisins and cut them Into
halves. Cut into very thin strips one ounce Cocoanut Puddlng.-Take one cup
each of candied lemon and orange peel. of fresh cocoanut, grated, o1· one heaping cup
Pound half au ounce of bitter almonds. Re- of cocoanut cakes, broken Into small pieces.
move the strings from one pound of suet and Soak them half an hour in one pint of milk.
chop very fine. l\1ix the suet with one quart Beat the yolks of two eggs, add two table­of
sifted bread cmmbs, add the raisins, peels, spoonfuls of sugar, even, if yon have used
•nd almonds, and the grated rind of a fresh the cakes, and rounding, if the fresh nut; add
lemon. llfix one heaping teaspoonful each of half a teaspoonful of salt and half a teaspoon­grated
nutmeg and cinnamon with one pound ful of lemon extract. Stir this Into the milk
of best light brown or coffee-crushed sugar. and bake in a quick oven about twenty min­Beat
eight eggs until very light, add the sugar, ntes, or until the custard is firm.
and when well mixed stir this little by little Bread-and-Butter Puddlng.-But­lnto
the fruit mixture, then add half a cup of ter thin slices of bread sufficient to two-thirds
nice brandy. Beat It thoroughly; pour It Into fill a two-quart pudding-dish. Butter the dish
A YER'S HAIR VIGOR tor Faded or Gray Hair.
A Terrible Condition.
OOVLRED WITH SORES FOR
FOUR YEARS!
40 Days Helpless in Bed.
e1,000.00 Paid to PbysicJana, but tbell­:
U:edlelnes Fall to Afford Relief.
Cured by Taking
Ayer's Sarsaparilla
J. J. Dubose, Sharpsburg, San Patricio Co.,
Texas, In a recent communication to us,
makes the following statement: "Eight years
ago, I was taken sick with bolls on my leg,
and after they seemed to heal, I was seized
-with severe pains in my hip. Tltey became
:110 dlstressiug, tha.t I was not mond in my
bed, during forty days. more than three or
four times. During this time, white swellings
~e out all over my body and became run­ning
sores. For four years, I was In this
terrible conditi<Hl. The best physicians In
the State could no~ help me. My father paid
out nearly flOOO for physicians• fees, and all
to no avail. I was able to move about but
very J!ttle, and that with the aid of crutcl'les.
:Bones came out o! botl'l arms, and a piece
nearly five inclles long came out of my right
tl'llgh, making the right leg five inches shorter
than the other. Removing these ])ones was
the only help any physician ever gave me.
.After enduring all these sufferings, I began
to use Ayer's Sarsaparilla according to direc­tions.
When first I began taking It, I was
very wealt and had no appetite. Less than
two bottles gave me a good :tppetlte, and 1
began g-.tining in ties!\ and general health.
'Twenty-one bottles Cllred me and I threw
away my crutches. This was three years
ago. I gained 25 pounds d'nring the first year
I used the Sarsaparilla. I am now stout and
cogged, and work on the farm and on the
~erry. These statements l can substantiate
.at any time by witnesses. I haTe sears to
'llhow and the bones that made them. I write
in. the hope tl'lat my testimony may be ot use
ta some, and the means of their getting re,.
before they sn.ffer as I ha.ve doue."
16
Carbuncles Disappeared. -" Por
years, 1 was aJlllcted with carbuncles on the
back of my neck. They were a somce ot
·eat annoyance and trouble. A gentleman,
noticing my condition, suggested that I make
a trial of Ayer'a Sarsaparilla. I did so faith­fully,
and the carbuncles disappeared. From
that time I have been entirely free from them,
my appetite has vastly Improved, and I enjoy
better bodily health than ever before, results
which I believe to be due solely to the use of
Ayer'a Sarsaparilla."- 0Elando Snell, 132
F()rd st., Lowell, Mass.
You Can be Cured.-" One year ago,
I suffered severely from boils and carbuncles,
and for nearly two months was unable to
work. A druggist, who saw me one day,
said,' You can be cured of your troubles, It
you will take Ayer's Sarsapalilla.' I pro­cured
this medicine at once, and, aJter taking
•wo bottles, was entirely well, and bave r&­malned
so ever since."- L. J. McDonald,
Soley st., ChaJ>lestown, Mass.
Proved Effectlve.-"A boll on my hand
Jed me to think my blood needed purUylng,
and r have been taklng some of Ayer's Sar­saparllla.
It has proved e.ffectlve not only
as a boil-cure, but In giving me an appetite
that requires an e1tra outlay In food. Shall
haTe to ad vance the rates for advertising to
•even up.'"- James Baynes, Publisher T/u
.&merican SwineAerrJ., Alexandria, Dakota.
Cure was Complete.-"Durlng the
winter of 1884., I was badly aJlllcted with car­buncles
on my neck. I tr1ed a number of
doctors' prescriptions, but without relief. At
last I took Ayer'& Sarsaparilla, and before I
had finished one l>o~Ie, the cure was com­plete.''-
Michael Lynch, Howes ville, W. Va.
Cood for Both.-" For several years,
I was I.Jioubled with boils and carbuncles. ID
casting about for a reiW!dy It ocenned to me
that Aye:r's Sarsaparilla had been used in my
father's famlly, with excellent success, and I
thought ~hat what was good for the father
would be also good for the son. Three or
tour bottles entlxely cured me, and I have not
had a boll, pimple, or any eruptive trouble
since, althoug)l two years ha.ve e~psed. I
can conscientiously speak In the highest
terms oi Ayer'a Sarsaparilla. and many years
experience in th& drug business enables ~
to spealt lntelli&ently.''~C. M. Batl1el4,
Fannl&nd, Ind.
A YER'S SABSAP ABILLA regulAtes the KldDeJL
l
17
thickly with cold butter, and put In a layer of
breaa; sprinkle over It a little cinnamon and
grated nutmeg, and add a generous layer of
raisins, and so on until the bread .is used.
Cover with milk and lei it stand over night or
several hours. Then drain oil' the milk which
tbe bread has not absorbed, and add to it four
eggs, well beaten, three-quarters of a cop of
sugar, and half a teaspoonful of salt. Pour
this into the dish, press the bread down sev­eral
times, then add enough more milk to fill
nearly to the top of the dish. Bake In a mod­erate
oven three hours; cover it at ftrst, but
do not stir it.
Steamed Bread Puddlng.-One pint
of bread broken into small pieces. Add one
cup of milk, one-tlllnl of a cup of molasses,
one egg, beaten, and one cup of raisins,
stoned, and cut in halves. J\llx thoroughly,
then slit In ha.Jf a teaspoonful each of cinna­mon,
grated nutmeg, salt, and soda. Tw·n
Into a buttered puddlng-boile• and cook In
boll.iug water about two ooun.
Queen's Puddlng.-Btrtter a three­pint
pudding-dish, and soak in it one pint of
stale bread, crumbled finely in one quart of
milk, untll quite soft. Beat the yolks of four
eggs, add one-!ourtll of a eu~t of sugar and
one heaping tablespoonful ot butter creamed
together. Flavor wi til half a nutmeg, grated,
or one-fourth of a teaspoonful of cinnamon
and one teaspoonful ot salt. Stlr this into
ihe bread and mllk and bake one hour. When
done, spread a layer of raspbeuy or g:t-ape
lam over the top. Beat the whltes of the eggs
slightly, add four tablespoonfuls oJ powdered
sugar and one teaspoonful of lemon, beat
until stiff, and pllc it on the jam. Return to
the oven until slightly browned. Serve warm,
but not hot, wltll butter and sugar worked
together until creamy.
Brown-Bread Puddlng.-Soak one
cup of stale brown-bread crumbs in one pint
ot milk. Add one cup of chopped snet, one
cup of currants, or seedless raisins, rolled ln
a little fiour, and half a cup or sugar, mixed
with four well-beaten eggs. Flavor with cin­namon
or nutmeg. Boil three hours In a
mould, and serve with snowy sauce.
Fifteen-Minute Puddlng.--.Split as
many crackers as will serve the family. Lay
candled cherries over one-half. ptLt the halves
toaether again, tie them closely in a cloth that
h&s been wet and ftonxed. and boil llfteen
minutes In half milk and water, sllghtlJ'
salted. Serve with a rich sauce.
Baked Apple Pudding.-111ix half a
teaspoonful of salt and two teaspoonfuls of
bak"ing powder with two cups of fiour. Rub
In a quarter of a cup of butter. Beat one egg
light, mix it with a scant cup of milk and stir
it Into the ftour. Spread the dough about
half an inch thick, on a shallow, oblong pan.
Cut several apples into quarters, pare and
core them, and cut ln two. Arrange In par­allel
rows on the surface of the dough, and
press the core edge down Into the dough.
Sprinkle about two tablespoonfuls of sugar
over the apple. Bake quickly, cut Into
squares, and serve with lemon sauce.
Apple Turnover.- Take about three
pints of sour apples, pared, quartered, and
cored. Put them Into a deep, granite pud.
ding-dish, which has a ttght cover. 1\Ux one
quart of flour, two teaspoonfuls of baklnc
powder, and haJJ a teaspoonful of salt, and
make It int»a soft doagh, with about a seant
.:up of milk. Roll it out large enough to fit
the dish, and lay It over the apples, pt•essinl
it down close at the edges, which should bo
well butte1·ed, that the !Iteam may be kept
Inside. Butter the Inside or t11e co,er, se*
tile dish on the stove, with a ItCrtorated cover
or some skewers under It to keep the apple.
lrom scorching; cook half an hour. Do not
raise the cover until the \lme ha.s expired.
'furu the pudding over on to a large, round
plate, &o tllat the apple will be Otl the top
when serviug. Cut Into sections like a. pie,
and serve with maple syrup.
Prune Puddlng.-Mlx three and a half
cups of fiour, one teaspoonful of salt, half a
teaspoonful eacl\ of cinnamon and nutmeg
mixed, and rub Into I~ one cup of suet, chop­ped
fine, and one eup of prunes stoned, and
cut small. Add one cup of sweet milk, then
one cup of mola.s es, with one teaspoonful
of soda sifted Into It ju t before mixing.
Turn it into a buttered. mould, and ste.a.m
three hours. Serve w1lh snowy sauce.
Fruit Dumplings.-lllfx one pint of
Hour, oue-half of a teaspoonful of s3ilt, and
two teaspoonfuls of baking powder; rub In
one heaping tablespoonful of butter and mix
into a stiff dough, with three-fourths of a enp
of milk. TQSS the dough on to a well-floured
board, knead it slightly, and ron out one-third
of an luch thick. Cut Into rounds with a
A YER'S SARSAPARILLA Overcomes Dyspepsia.
18
A DISEASED LIVER
COMPELS
Mr. C. W. Wales, Columbiana, Ala.,
TO GIVE UP WORK.
Wasted and worn to emaciation, without
Strength or Ambition, he applies in
vain to Physicians for relief.
Is finally cured by
AVER'S PILLS.
"For three years, I was amlcted with Liver
Complaint. I employed the best physicians
In the country, but could get no relief. lily
health was so bad that I was compelled to
relinquish a pleasant and lucrative situation.
I bad neither strength nor ambition, and
lnffered continually. I became very much
emaciated, and was scarcely able to do any
business whatever. Five months since. I was
recommended to take Ayer's Cathartic Pills.
I did so; and, before I had finished the first
box, my health was much improved. I con­tinue
the use of the Pills, and look forward
to a permanent cure, as I have increased in
atrength, and am gaining daily."- C. W.
Wales, Columbiana, Ala.
Immediate Benefit.-" I suffered for
months, with Stomach and Liver troubles.
My food did not digest, my bowels were sore
and constipated, and my back and head Itched
Incessantly. I tried various remedies, but
received no benefit until 1 commenced using
Ayer's Pills. These Pills afforded me almost
Immediate benetit. I took them regui;~rly
for nearly a month, and my health was
completely restored." -D. W. Baine, New
Berne, N.C.
Marked Improvement.-" I have
used Ayer's Pills !or various affections
arising !rom a derangement of the Uver and
Never Falls.-" For over two years, 1
was amicted with torpidity of the Liver. I
bad no appetite, suffered from Constipation,
Indigestion, Headache, pain in the side and
back, and general debility. Ayer's Pills were
the first medicine to give me relief. I took
three boxes of them, a1Hl was cured. This
remedy never fails to stimulate the liver
and quicken the appetite."-G. 0. Williams,
West Meriden, Conn.
In Perfect Condltion.-"Ayer's Pills
keep my Stomach and Liver in perfect condi­tion.
Five years ago, I was severely affiicted
with Dyspepsia and Enlargement of the
Liver, most of the time being unable to re­tain
any solid food on my stomach. Three
boxes of Ayer's Pills cured me."- Lucius
Alexander, 1\IarlJlebead, 111ass.
A Sure Cure.-" Ayer's Pills are a sure
cme for Liver Complaint. For months, I
suffered from tbls disorder, ;1nd was, for a
long time, under medical treatment for It, but
grew worse continually. Nothing seemed to
help me until I finally began to take Ayer's
Pills. After using four boxes of this medi­cine,
my health was restored."-E. L. Fulton,
Hanove•·, N. H.
An Eminent Physician says: "Hav­Ing
prescribed many thousands of Ayer's
Pills, in my practice, I can unhesitatingly
pronounce them the best cathartic in use.
Not only as a common purgative have I
obtained excellent effects from them, but In
those cases attended witil a bilious aspect of
tile eyes and skin, Indicating a derangement
of the liver, I have found them wonderfully
successful."-J. C. Mayhew, M. D., New
Bedford, Mass.
Stands the Climate.-" Ayer's Pills
are taken here for everything, and seem to
cttre everything. Our diseases here are
almost all bilious diseases, and Ayer's Pills
are found to be an lnbllible remedy for them.
They are the only sugar-coated pill which
has ever stood this climate. All other pills
deteriorate rapidly here, but yours do not."
-Carvallo, Sanchez & Co., Bogata, S. A.
digestive organs, and luwe found them to be Afflicted for Years.-" For !our year~.
a. powerful, though mild, conective. Their I was amicted with Liver Complaint. The
use has always been felt in my case by a best physicians in tile country being unable
marked Improvement In the general tone and to relieve me, I was advised to try Ayer's
capacities of the system. They .do not pro- Pills. I did so, and believe my liver Is now
duce griping or other unpleasant sensations." In a perfectly ileal thy condltlon."-111. Jarrell,
-C. Danley, Belton, Texas. High Point, Guilford, N. C.
A YER'S PILLS are easy to take.
19
large cutter. .Put half ot a pared peach Into
the centre of each, draw the dough up over
the peach and roll carefully In the hand until
the folds have disappeared and It Is smooth,
like a ball. Butter the perforated pan In a
stean1er, arrange the dumplings on it so they
will not touch, cover tightly and steam twenty
minutes. Serve with fruit sauce made with
the same kind of fruit. Bananas and apples,
cut Into halves, apricots, four or five large,
stoned cherries, strawbenles, or blackberries,
may be used In a similar manner.
Baked Huckleberry Dumpling.­l\
Ux one teaspoonful of salt, four teaspoonfuls
of baking powder, and half a cup of sugar,
with one quart of flour. Rub In one-third ot
a cup or butter. Wet it with milk or water
sumclent to make a dough that will lteep In
shape when dropped from a spoon. Wash
and dry one pint of berries, and roll them in
<lour. l\1lx t11em lightly Into the dough. Drop
the dough from the end of a large spoon on
to a well-buttered dripping-pan. Have the
dumplings ~orne distance apart. Bake about
twenty minutes and eat with snowdrift sauce.
Clngerbread Pudding. -1111x two
cups of flour, one even teaspoonful of soda,
two teaspoonfuls of ginger, and one-half of a
teaspoonful of salt; add one- half of a cup of
chopped raisins. When well floured stir In
one-half of a cup each of molasses and sour
milk, and one heaping tablespoonful of but­ter
melted. Turn it into a buttered pudding­mould,
set it Into a kettle of boiling water
and cook two and a half hours. If necessary
to double the recipe, cook It au hour longer.
Serve with lemon sauce.
Steamed Berry Puddlng.-ll11x two
teaspoonfuls of bai,ing powde1· and one-half
of a teaspoonful of salt with two cups of flour.
Wet It with one cup of mille Beat the yolks
of two eggs, add one-halt of a cup of sugar
creamed with one tablespoonful of softened
butter. Beat until creamy, then beat them
Into the batter. Beat the whites stiff, add
them, and then stit· in carefully two cups of
blueberries, picked over and floured well.
Steam in a melon-mould two hours. Serve
with snowy sauce.
Steamed Suet Puddlng.-1\tix two
teaspoonfuls of baking powder, half a tea­spoonful
of salt, and two teaspoonfuls of
ginger, with two cups of flour. Chop half a
cup of suet, and mix it with the flour. Add
one-fourth of a cup of molasses and co14
water enough to make a soft dough. Grease
some half-pint tin cups or small moulds, and
put in enough 'lf the dough to half fill them
Cover them with buttered paper, set them IL
a Kettle of boiling water, cover, and cook
about an hour. The water should be replen
ished, so that half of the cup Is in the water
all the time. Turn out carcfu1ly and serv~
with lemon sauce.
Baked Suet Puddlng.-Boil one qua.rl
of milk, sift Into It, holding the hand lllgh
three.q uarters of a cup of yellow corn-mea!
and stir until It Is smooth and wen scalded
Add one cup molasses, one teaspoonful or salt
and two tablespoonfuls of sugar. Butter 11
deep pudding-dish, put Into It one cup suel
chopped fine, one quart of cold milk, one cup
of currants or seedless raisins, or dried her
rles, and the bolling milk mixture. Bake vef1
slowly six hours, ancl let It stand In the oven
over night, if possible, or until the fire goes
out, that It may have the slow ripening of the
old brick ovens. Serve with butter or cream.
Baked Indian- Meal Pudding.­Boll
one pint of milk. Stir In four tablespoon·
fuls of Indian meal and cook ten minutes.
Cool it and add a. pint of cold milk, half a cup
of molasses, half a teaspoonful each of salt
and cinnamon, and two eggs, well beaten
with half a cup of sugar. Bake lu a hot oven
two hours; when It has baked half an hour,
add one cup of cold milk. To be eaten wltb
cream or butter.
Boiled Corn-Meal Puddlng.-MIJ
half a cup or ftour, one cup and a half of corn
meal, and sift into It half a teaspoonful eacb
of salt, ginger, and allspice, and one tea­spoonful
of soda. Wet It with one cup of
sweet milk, one cup of sour mil!t, and half a
cup of molasses. Turn into a buttered pud·
din!(-dlsh and boil three hours. Serve witb
foamy sauce.
Peach Pudding. -Butter au earthen
pudding-dish and put In one pint of sliced
peaches. Make a batter with one heaping
cup of flour, one heaping teaspoonful of
baking powder, one saltspoonful of salt, two­thirds
of a cup of sugar, and wet it with one
cup of milk and one egg beaten light. Stir
in one tablespoonful of butter, melted, the
last thing, and beat well. Then pour It over
the peaches, and bake In a bot oven abov.t
half an hour.
AYER'S CHERRY l'ECTORAL Curet Colds and Cougha.
20
WEARY WOMEN
NEED
Ayer's Sarsaparilla
To Purify and Enrich
the Blood,
STRENGTH£ THE NERVES,
AND
Invigorate the System
It Wo1•ks Wonders!
Dyspepsia and Heart Disease. ­"
For many years, my wife (1\lrs. Caroline
8mith) -was troubled with Dyspepsia and
Heart Disease, and although she consulted
aeveral physicians and tried a great variety
of medicines, she could procure no relief, but
rather grew worse. At that time, 1868, we
lived Jn Wyoming, Ont., and, on.e day, hap­pening
to read of the cures e.flected by the
use of Ayer's Sarsaparilla, I bought a bottle
for ber. Before It was half used, she was so
much better, that she determined to continue
t&king IJJ.is medicine for months Jf need be,
until she was completely cured. Bhe Is to­day
as hale and hearty a woman as can be
found at the age of over 70."-W. L. Smith,
J.P., Thetford, Ont.
Una ble to Work .-" A few years ago,
my wlie was in poor bealth, and, constantly
crowing~weaker, she became at last so low
as to be unable to do any housework. During
this time, she was under medical treatment,
at a cost of over five hundred dollars, but
without benefit. After using one bottle of
A.yer'& Sarsaparilla, we noticed an improve­ment
In her health. It was very slight but It
was enough to warrant the continued use of
this medicine till she fully recovered. She is
now a perfectly well woman, stt·ong and
active, and I feel sure that her restoration to
health Is due to the faithful use of Ayer's
llarsapat1lla."- T. B. Barnett, Merchant,
Edwards, Mo.
Run Down.-"For many years, I have
been familiar with Ayer's Sarsaparilla, hav-lng
used It In the East, before coming to
Cal!lornia; and whenever I am run down,
debilitated, and do not feel equal to my work,
I have always found relief and su·ength by
taking it. I consider It the nt pJUJJ ultra
ot tonics and blood-purU!ers." - Mrs. J.
C. Phllbrooks, Proprietor Hotels Corfu,
Lawrence, VIrginia, and Ha'lllllton, Los An­geles,
Cal.
Nervous and lrrJtable.-" I am sixty
years of age, and from my girlhood I have
been familiar with the name of 'Ayer.' While
a pioneer In the woods of Michigan, the yel­low-
covered Almanac was a part and parcel
of our household effects, and was always
looked for as the new year came; but, being
usually In good health, I 11ad no occasion to
try any of Dr. Ayer's remedies, until live
years ago, when I moved to Utls section ot
the country. I became nervous, irritable,
sleepless, and lost fiesh. 1 tried the springs,
consulted physlctans, and took a variety ot
medicines, but all without benefit. Two years
ago, when I had reached a stage that alarmed
my doctors as well as myseU, I began a
course of Ayer'a Sarsaparilla. I soon became
stronger, gained fiesh, slept better, and my
general health Improved. I use no other
medicine now, whenever I feel poorly, and It
Infuses new llfe and vigor into my system.
It has certainly been a godseud to me, and
If this testimony Induce others to use Ayer'a
Sarsapat·llla, I shall have pat·tly repaid a debt
of gratitude.'' - Mrs. Seymour L. Bingham,
945 s. Eighth st., San Jose, Cal.
A Cre a t S u fferer.-" For eight years,
I was, most of the time, a great sufferer from
Constipation, Kidney Trouble, and Indiges­tion,
so that my constituUon seemed to be
completely broken down. I was Induced to
try Ayer's Sarsaparilla, and took nearly
seven bottles, with such excellent results
that my stomach, bowels, and kidneys are In
perfect condition, and, In all their Junctions,
as regular as clock-work. At the time I
began taking Ayer's Sarsapat·llla, my weight
was only 129 pounds; I now can brag of 169
pounds, and was never In so good health. ll
you could see me before and after using, you
would want me for a traveling advertisement.
I swear by Ayer's, and beUeve this prepara­tion
of Sarsaparilla to be the best in the
market to-day."- S . .P. Smith, 812 Poplar st.,
Towanda, Pa.
AVER'S SARSAPARILLA for old and young.
,.n Dowdy.-nn & deep, two-qnarl
pudding-dish wtth t:hffi.skinned, tart apPles,
which have been quartered and oored.
Sprinkle a teaspoonful of allspice among
them, and pour over half a cup at molasses.
Mix two teaspoonfuls of ba:king powder, half
a teaspoonful of salt, and one pint of flour.
Rub 'In a tablespoonf.ul of butter, 31nd wet
with water or ml'lk Into a dough as soft as
can be relied. Butter the >edge of the dish,
cover with the dough and press 1t elose to
the edge. Balre slowly, and cover the crust
with paper If It brown too fast. When <lone
cut the crust Into large pieces and mix it with
the apple. Serve hot with butter, or cold
with cream.
Rhubarb Pudding.-Wash. and cut
Into Inch pieces, enough rhubarb to nearly
fill a three-pint pudding-dish. Mix half a
nutmeg, grated, arui three cups of sugar.
Butter the dish thiek with cold butter; put
In a layer of soft bread crumbs, then a layer
of rhubarb, then a thick layer of sugar and
a tablespoonful of butter, cut into little bits;
then repeat the layers, having a thick layer
of bread crumbs on the top. Mlx a. little
melted butter with the top erumbs. Bake
about a.n hour, slowly at first, and serve hot
or co1d.
Creamy Puddlng.-Butter a two-quart
pudding-dish and put into It a quart of new
or unskimmed m11k, two tablespoonfuls each
of pearl tapioca, well-washed rice, and su.gar,
one-half of a teaspoonful of salt, and quarter
of a nutmeg grated. Let them soak on the
back of the stove an hour or more. Bake
one hour in a very moderate oven and stir it
up from the bottom, but not from tile edges,
several times during the first half hour, then
ad.d one heaping talblespoonful of butter.
When done it should be soft and creamy
rather than brown or dry. Serve with cream
and mild flavored jelly beaten together in
equal proportionB-and
long enough, it will be a. reddish-brown.
color; tbe raisins wm be evenly distributed,
and every grain of rice will show dearly io.
the mass. Serve hot with butter, or cold
with cream.
Rhubarb and Tapioca Puddtng.
-Wash, and cut into small pieces, one quart;
of rhubarb. Cook it, with one pint of sugar.
In a poroela.in or granite double boiler, nnW
tender; do not stir it. Skim It out carefully
and put It Into an earthen pudding-dish. TO<
the syrup left in the double boiler add enougb
bolling water to make one quart, and when
boiling add two-tbl.rds of a cup of pearl
tapioca. Let tt boil one bour, then pour i~
over the rhubarb. Add one large tablespoo~
ful of butter, and bake about half an hour.
Senre with foamy sauce or with cream.
Blrd's· Nest Pudding. -Pour one
quart of boiling water over one-half cup ol
pearl tapioca.. Set it over the lire and cook
rapidly a few minutes, stirring occasionally,
then let it cook over bolling water until the>
tapioca is transparent. Atl.d half a teaspooU>­fut
of salt. Oore several thin-skinned apples,
cut in halves, arrange them with the hollow
side up In a round, earthen dish; 1i11 the can­tles
with sugar and lemon juice. Pour the
tapioca over them and bake In a hot oven
until the apples are done. Let it cool a little
before serving. Eat with sugar and cream.
Sago Puddlng.-Cook one-third of a.
cup of sago in one quart of milk over boiling:
water for one hour, or until the sago is trans­parent.
Stir in half a teaspoonful of salt
and one tablespoonful of butter. Beat on&
egg until light with half a cup of sugar, an<l
stir it into the sago. Put it into a pudding­dish,
and bake about twenty minutes, or until
it puffs up and Is brown. To be eaten hot.
with butter or cream.
Swedish Rolled Puddlng.-.1\lake a.
nice bread.-dougll with one cup or milk, on&
teaspoonful each of sugar and buUet·, one-
Rice Pudding.-Pick over .and wash half a teaspoonful of salt, and one-fourth ot
half a cup of rice. Put It Into a deep pud- a yeastreake, dissolved in one-fourth of a cup
ding-dish, with half a cup of sugar, half a of water and flour to mix stilT. When well
teaspoonful of salt, half a cup of raisins, and risen roll it out half an Inch thick and spread
one quart of milk. Stlr until the sugar Is it with stewed cranberries. Roll it up, flour
dissolved, then put it into a very moderate the ends wen, and lay it in a pudding-bag
oven and cook very slowly four hours. Do which has been wrung out of hot water anll
not cover or stir it, but let the film that forms floured. The bag should be 1arge that th&
on the milk serve as a cover, which may be pudding may have room to swell. Tie 'the>
removed before serving. If baked slowly end tight, plunge lt into boiling water and
AYER'S SARSAPARILLA Quickens the Appetite.
22
A LOWELL LADY
Who S uffered Intensely
from a
Burning, Itching, Humiliating
•
ERUPTION ON HER FACE
Finds Relief and Cure
by using
Ayer's Sarsaparilla
Others who have been afflicted with
Skin Diseases relate their experi·
ences, and tell of the great
good this Incomparable
Medicine .lla" done.
Face Eruption.-" I was troubled with
an eruption on my face, causing, at times, a
burning and Itching sensation, which was
almost unendurable. When I wished to ap­pear
In company the eruption was a source
of constant annoyance and humiliation.
Nearly a year ago, I commenced using Ayer's
Sarsaparilla, and, after a short time, the erup­tion
began to diminish. Much encouraged at
this result, I continued to take the medicine,
and, after using ten bottles, I find myself
entirely, and, as I believe, permanently cured.
My face Is perfectly smooth, and my skin
clear."- Mary M. Wood, 40 Adams st.,
Lowell, Mass.
Entirely Disappeared.-" I was af­flicted
with a pimply eruption covering my
face •md body. After talting three bottles of
Ayer's Sarsaparilla, these pimples entirely
disappeared and my skin became almost as
fair as a child's. I can confidently recom­mend
Ayer's Sarsaparilla as the best blood­purifier
In existence."-Ill. P. Wheeler, 2201
Christy ave., St. Louis, l\Io.
literally covered from head to foot with a red
and exceedingly troublesome rash, from
which she had suffered for two or three years,
In spite of the best medical treatment avalla.
ble. At my recommendation, her father at
last began to administer Ayer's Sarsaparilla,
two bottles of which effected a complek.
cure, much to her relief and her father•t
delight. I am sure, were he here to-day, he
would testify In the strongest terms as tG the
merits of this superior medlcine."-.Richard
Birks, Chemist and Druggist, 207 McGill st.,
111ontreal, P. Q.
Dry and Scaly.-" I had, for years, a
dry, scaly hum8r, from which I suffered ter­ribly.
As my brother and sister were simi­larly
alllicted, I presume the disease Ia
hereditary. Last winter, Dr. Tyron (of Fer­nandina,
Fla.), said to me: • Take A.yer'e
Sarsaparilla, and continue it for a year.' For
five months 1 took It dally and very soon all
signs of the humor disappeared. I have not
had a blemish upon my body for the last three
months, and I attribute my cure wholly to
Ayer's Sarsaparilla."-T. E. Wlley,l46Cham­bers
st., New York City.
A Bad Humor.-"! had a bad humor
in my system, which resulted In a sore on my
face. A cancer-specialist, who vis ited me,
pronounced It a cancer, and offered to remove
It for $25. I declined his services, and, in­stead,
used three bottles of Ayer's Sarsapa­rilla,
which entirely cured me. I feel sure
the Sarsaparilla removed the cancer, because
it bas not put in Its appearance since."-J.
W. Adcock, Washburn, Barry Co., Mo.
Sores Dried Up.-" In t11e Fall of 1891,
I was cured, by the use of Ayer's Sarsapa­rilla,
of a very troublesome humor of the
blood, for which I had been vainly trying for
a year or more, to obtain relief. When I
I began to use Ayer's Sarsaparilla, I bad
sores on my body and limbs as l:u·ge as
5(}-cent pieces; but after taking this medicine
for a time, the sores dried up and scaled off,
leaving no scars or marks.''-J. D. Struble,
Abilene, Kans.
From Head to Foot.-" I have sold Pimples on Face.-" I was badly
Ayer's Standard Family Medicines for 40 troubled with pimples on the face; also, with
years, and have heard nothing but good said discoloration of the skin, which s11owcd itselt
of them. I know of many wonderful cures In ngly, dark patches. No external treat­performed
by Ayer's Sarsaparilla, one In par- ment did more than temporary good. Ayer's
tlcular being that of a little daughter of a Sarsaparilla e!Iected a complete cure."­Church
of England miuister. The child was Thos. W. Boddy, 29 River st., Lowell, Ma111.
A Y ER'S SARSAPARILLA regulates the Kldneya.
23
cook two hours. Keep the kettle replenished
often with bolllng water. Serve with any
sweet sauce unflavored.
Watermelon Pudding. -Mix two
rounding teaspoonfuls of baking powder, one­half
of a teaspoonful or salt, and two and a
half cups or flour. Stir In oue-half of a cup
of raisins, cut lengthwise, to Imitate melon­seeds.
Beat one egg very light with one-halt
of a cup of sugar. Stir one cup of strained
strawberry juice Into the flour mixture, add
the egg and sugar and one heaping table­spoonful
of butter, melted. Beat It well and
pour it Into a well-buttered, melon-shaped
mould, and steam It one hour and a half.
Serve with foamy sauce unflavored.
Caramel Custard. -Heat one quart
of milk. 1\telt a large, halt cup of sugar In
an Iron pan, over a hot fire. Stir, as It colors,
and when it Is as brown as you wish add two
tablespoonfuls of water. Stir about three­fourths
of it into the hot milk. Beat the yolks
of !our eggs to a light cream; add half a tea­spoonful
of. salt, one teaspoonful of vanilla,
and part of tile hot milk. 1\tix It well and
stir it into the remainder of the milk. Cook
It over bolling water and stir It well. When
It coats the spoon and is smooth, strain It
lmo a dish that is suitable for Ute table, and
set away to cool. Before serving, beat the
whites of the eggs stiff; add to them the
remainder of the caramel and half a cup of
powclered sugar, and beat until still' enough
to hold Its shape. Pile It roughly on the
custard.
Sauce a-la·Cr~me.- Rub one-fourth
of a cup of butter in a warm bowl, until thick
like cream. Gradually beat into it one-half
of a cup of powdered sugar. Add one-half
of a cup of cream slowly, and flavor with one
teaspoonful of vanilla and a few drops of
almond, or with four tablespoonfuls of peach
or strawberry syrup. Serve it on any hot,
delicate pudding.
Custard Sauce.-Scald one pint of
milk. Use only the yolks of eggs, and allow
three generally, !our or five if wanted very
rich, and one with one tablespoonful of corn­starch
for a very plain sauce. Beat the yolks
until creamy, add three tablespoonfuls of
sugar and a saltspoonful of salt; beat until
the sugar Is well mixed. Aclcl the hot milk,
and turn into the double boiler and cook until
It coats the spoon. Stir all the time, and
raise the holler from the water occasionally
to check the cooking. The moment the foam
disappears and the custard has tWckened,
strain It, and when cool flavor to taste with
vanilla, lemon, almond, colfee, or fruit-juice.
Fruit Sauce.-Rub one-fourth of a cup
of butter to a cream, add gradually one cup
of powdered sugar, and beat until light and
frothy. Then beat In gradually one cup of
fruit, either mas bed strawberries, raspber­ries,
currants, sliced peaches, or orange-pulp.
Set It In a cool place till hard. Serve with
hot puddings, the same as hard sauce.
Foamy Sauce. -Beat half a cup of
butter to a light cream; add one cup of gran­ulated
sugar, and stir until it is very white.
Just before serving, pour on one cup of bolllng
water and stir it rapidly for two minutes.
Colden Sauce.-Rub one-half or a cup
of butter to a cream, add three-fourths of a
cup of light, brown sugar. Set the dish In
boiling water, and stir until melted and hot.
Beat the yolks of two eggs light and creamy,
adcl. them to the liquid, and stir constantly
until thick. Flavor wltll one-halt of a cup of
peach syrup or sweet-pickle vinegar.
Snowy Puddlng-Sauce. -Boll one
cup of milk and thicken It witll one table­spoonful
of flour, worked smooth In a little
cold water. Cook five minutes; add one
saltspoonful of salt and set It away to cool.
Cream one heaping tablespoonful of butter
with one cup of powdered sugar, add one
teaspoonful of vanilla, and beat It Into the
cool, thickened mille Beat the white of one
egg stllf, and beat it gradually Into the sauce.
To be eaten on hot puddings.
Lemon Sauce. -1\Iix half a cup of
sugar and one tablespoonful of cornstarch In
a granite saucepan. Stir in carefully one
cup of boilin~ water and cook ten minutes,
stirring often. Add more boiling water, If
too thick, as the starch varies in its thicken­Ing
qualities; and If too thin, let It boil longer.
Stir In a little of the grated rinrl and the juice
of one lemon, and one tablespoonful of but­ter.
Remove to the back of the stove and
stir In quickly the well-beaten yolk of one
egg. Beat the white very stiff and cut It In
lightly, leaving part of it In little Jumps, which
gives a very pretty effect. This may be made
without the egg, when a plainer sauce 11
desired.
A YER'S PILLS Cure Sick Headache.
•
DRUGGISTS
Rave only Xind Worda tor
AVER'S
.tandard Family
MEDICINES.
fterf a!umy6j.utify endorsemc?tt. Phy­"""'""
pre~tct'ik t1«mm-- Dt"Uggillu
reconunend them. and use them
U.. their fam.iUu.
•rots of Pel'l!lonal Experience,
Observation, and Knowledge.
Lowen druggists bave but one opinion as
Ill the merits and sales of Ayer's Sarsapa­R'Illa.
Here are two statements, which voice
Ule aentlments of others:
"Our experience in seillng proprletaTy
medicines Is, that while new remedies, under
tbe Influence of an advertising 'boom,' may
have a brisk demand for a while, the sale of
the old standards, like Ayer's Sarsaparilla,
keeps up wl th the Increase of population.
A.;yer's Sarsaparilla Is always in demand."­F.
H. Butler & Co., Tower's Corner.
"For twenty years, as druggists and phar­macists,
we have recommended and sold
.6.7er's Sal'Saparilla, and it has neorer yet
cone bad< on our endorsement. This extract,
made ol the best selected materials, Is com­pounded
with care and skill, and upon its
merits any druggist can Indorse Its sterling
qpalitles.!'-Carter & Sherburne, Cor. 1\Ierrl­mack
& Bridge sts., Lowell, :Mass.
Preferred to any Other.-" I ha1>'e
10ld Ayer's medicines for over forty years
and know their value. We frequently bear
our old customers-men ol observation, who
are not apt to spend a doll~r without getting
'Wlllue received-say that they prefer 'Ayer's
8&rsaparUla to any ot11er.' "-Jas. II. Camp,
Druggist, Delavan, Wis.
"I sell more of Ayer's Sarsaparilla .and
A7er's other medicines than of any three
other siml!ar preparations. They glve excel­umt
satisfaction, and, during the Zl years I
!lave been In the business, I have heard no
j
complaint aga!Mt them."-E. Breunert, Drug­glst,
Denver, Colo.
":My customers say, 'Give me Ayer's Sar­saparilla.,
I will take no other.' A.yer's
Sa.rsaparilla and Ayer's Pills sell on their
merits. I handle all kinds of medicines, but
find nothing that g:tves such perfect ·salllsfae­tlon
as the two preparations above rnen­Honed.''-
S. L. Haskins, Cooleyvllle, 1\fass.
A Chlllan Doctor writes : "I have
t'he pleasure to Inform you that I prescribed
botb Ayer's Sarsaparilla and Ayer's Ptlls,
formore than two years, In the hospital under
my charge, and witb sucb good results In
blood diseases, dyspepsia, and constipation,
that I consider 1t my duty to recommend
these medicines for general use."-Franclsco
Pichonctlon, City Physician, Orsotno, CWU.
"The public have decided that, for purify­Ing
the blood, Ayer'a Sarsaparltla leads all
in point of merit. With the best drugs and
appliances, and long experience, J. 0 . .Ayer
& Co. supply, In their Sarsaparilla, a ricb
alterattv9 medicine."- William Lambert,
Druggls(, Newark, N. J.
From New Zealand .-"I have a very
good demand for A;yer'a Sarsaparilla and
Ayer'a other preparations, selling half a
dozen bottles to the one of any other kind.
The Hair Vigor is the most popular article
in tws line I have In my ston•, and I have
known of many cures being made l!y the
use of Ayer's Cherry PectoraL"- W. J.
Llndop, Chemist and Druggist, Cartexton,
New Zealand.
Medical Testlmony.-"Several years
ago, I prescrtbed Ayer's Sarsaparilla for a
little girl, four years of age (member of a
prominent family of this county), who was
affi feted with Scrofula. After only three or
four bottles were used, the disease was
entl:rely eradicated, and she now enjoys
excellent health.''- J, w. Bosworth, M. D.,
PllllJppt, w. va.
"In my p:ract!lle, I Invariably prescrlb6
Ayer's Sarsaparilla for chronic diseases of
the blood, andAyer'a Pills In all cases where
an aperient is needed. I can also testify to
the merits of Ayer's Cherry Pectoral, as one
bottle entirely relieved me of an obstinate
cough, before I began the practiee of medl­elne.''-
W. P. Wright, M. D., Paw Paw
Ford, Tenn.
.... ; 7 AYER'S SARSAPARILLA for Old &Dd Young •
r (
I~DEX.
PAGl!! PAGl!! PAGl!!
PIES.-Apple Cream - 3 Red Apple 5 Flummery 13
Apple Custard Rhubarb . 7 Fruit Dumpllngs - 17
Apple, with Meringue Squash 5 Gelatine - II
Banana Cream Strawberry 7 Gingerbread - 19
Berry 7 Sweet Apple ~ Huckleberry Dumpling 19
Cunned Peach 7 Washington 3 Minute 13
Cherry, with Crackers 7 PUDDINGS. -A-la-Creme 15 Mock Cream - 9
Cornstarch Apple Turnover 17 )lew England P lum 15
Crab-Apple Baked Apple - 17 Pan Dowdy 21
Cream Baked Jndlan-llleal 19 Peach 11-19
Cream (with cake crust) Baked Suet - 19 Prune 17
Cream for Pies Batter (Bolledl 13 Queen's 17
Cranberry Batter (Baked) 15 Rhubarb - 21
Cranberry with Raisins Bird's ~est 21 Rhubarb and Tapioca 21
Currant Blueberry 13 Rice - 21
Custard Bolled Corn-)leal 19 Sago- 21
Date Pie, with Apples Bread-and-Butter 15 Snow II
Dried Apple Brown Bread 17 Steamed Berry 19
Gooseberry Caramel Custard 23 Steamed Bread 17
Grape 9 Charlotte Russe - 11 Steamed Suet ' 19
Green Apple 5 Chocolate 11 Strawberry 9
Jelly ~ I Chocolate <;ornstarch- Swedish Rolled 21
Lemon ( ~os . 1 & 2) Cocoanut 15 Tapioca Cream 13
Lemon, with Meringue 3 Cottage lh & Cocoanut Custard 11
)llnce-Meat, Rich 9 Creamy - 21 Watermelon · 23
)lut 3 Cup-Cake 1 .~ SAUCES.-Custard 23
Orange 3 Cup Custards- lJ Foamy auce 23
Pastry, Pla.tn - Currant - 11 FruJt Sauce 23
Pastry, Rich Currant Dumplings 15 Golden Sauce 23
Peach Delmonico 11 Lemon Saure 23
Pumpkin English Plum 15 auce a-la-Cri!me - 23
Raisin ~·t cteen-1\tlnute 17 Snowy Pudding-Sauce 23
AVER'S PRESERVE BOOK, written expressly for us by the author of AVER'S
BOOK OF PIES A;-;D PUDDI:s'GS and AYER'S HO~IE ECO:s'O:lllES, sent tO any address,
by the J. C. Ayer Co., Lowell, Mass., on receipt of a two-cent stamp.
AVER'S HOME ECONOMIES, by the author of AYER's PRESERVE BooK and
AVER'S BOOK OF PIES A:s'D PUDDINGS, sent to any address, by the J. C. Ayer Co.,
Lowell, Mass., on receipt of a two-cent stamp.
A NICHT WITH RAMESES 11. A profusely-Illustrated and verycurious souvenir
of ancient Egypt. Sent to any address on receipt of six cents In stamps, by the J. C.
Ayer Co., Lowell, 1\fass.
AVER'S BOOK OF PIES AND PUDDINGS. Additional copies of
this book may be obtained from the J. C. Ayer Co., Lowell, }'lass., on
receipt of a two-cent stamp.
Ask forAYER'S SARSAPARILLA. Be sure you get it.
SPECIAL COLLECTIONS &: RARE BOOKS
WALTER CLINTON JACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
AVER'S SARSAPARILLA
IS THE KIND YOU NEED.
It has no E>qnal as a scientific and certain remedy for " reaknesses,
Debility, Loss of AppetitE', Rheumatism, C'hronic Catarrh, or crofula.
It is the richest in curativE', ton ic, and st-imulating
properties, and is a reliable specific for indigestion,
or dyspepsia. It never fails to act healthfully upon
tlw stomach, liver, bowels, and ki lneys, and to im­part
the strength necessary to do all that is required
of these organs. It braces up the whole muscular
system and establishes conditions of health in those
who are suiTering from the effect of disease. To
day, as for the past 50 years, A YER' ._ arsaparilla
is acknowledged
The Best of Blood-Purifiers.
It maintains this standard because of its merits,
and because it is A ~IED I CINE THAT CURES. After
Diphtheria, . carlet or Typhoid Fever, after La
GrippE', or any ailment which poisons the blood and
prevents rapid recovery, take A1.'ER'S Sarsaparilla.
You make no mistake, try no experiment, nor take
any chances when you buy this medicine. The thou­sands
of wonclE>rful cures which it has wrought, the
voluntary testimony of people who haYe been bene­fited,
and whose lives have been saved by its use,
combined with the statements of physicians, drug­gist
, and chemists, prove beyond question that
AYER' ..:arsaparilla is all it is claimed to be. What it has done for
others, it will do for yon. 'l'ry it and be convinced.
Has cured others, will cure you