Cook book

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Naomi Chapter No. 102
ORDER OF THE EASTERN STAR
Meets second and fourth Tuesday
in the Scarlet Room of the Masonic
Temple. M M M M
Compiled and Published by the Members of
Naomi Chapter No. 102, 0. E. S.
Buffalo, N. Y.
The Committee desires to thank the
various business firms who have aided
very materially in the publication
of this book. .- .- .- .-
The Masonic Life Association
MASONIC TEMPLE
BUFFALO, N.Y.
Founded 1872 by Most Worshipful Brother
Christopher G. Fox, at that time Grand Master of
Masons of the State of New Y ark-designed as an aid
to the charitable work.
It has paid over EIGHT M I LLJ 0 N S OF
DOLLARS ($8,000,000.00) in losses, at an expense to
its members averaging less than half old-line life rates.
It is in prime shape, and has a surplus of over three
hundred and fifty thousand dollars ($350,000.00).
It is your home institution, managed by Buffalo
Masons. It is for the protection of Masonic families
only.
Drop us a card. We will send literature.
NELSON 0. TIFFANY,
President and General Manager
NELSON 0. TIFFANY, Jr.
Vice-President and Superintendent of Agencies
5
Bread, Biscuits, Etc.
Bread. ,
One pint sour milk, add ~ teaspoon baking soda,
hand full of salt. Break yeast into 112 cup luke warm
water to which 1 teaspoon sugar has been added, and
let it raise to the top. Add to milk and soda 1/2 cup
lard and enough hot water to make the above luke
warm. Enough flour to make soft dough. Knead
well and let raise. Then cut in loaves and knead
. again. Let it raise and bake in a medium oven for
about one hour.
Mrs. Lulu Archer.
Brown Bread.
Two cups sour milk, 2 cups graham flour, 2 cups
:white flour, 1 teaspoon baking soda, 1 egg, % cup
lard and butter mixed, 112 cup molasse~ 112 cup brown
sugar.
Mrs. B. Eckert
Brown Bread.
One egg, well beaten; 112. cup sugar, 112 cup mo­lasses,
21h cups graham flour, 1% cups white flour,
2 cups sour lnilk, 1 large teaspoon soda, 2 tablespoons
butter, 1/3 lb. raisins. Butter three coffee cans, fill
half-way with batter, put on covers and bake in slow
oven one hour.
Flora A. Babcock
Tis"' '.r. & C. BEST Flour
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6
Boston Brown Bread.
One quart sour milk, 1 lb. brown sugar, 4 table­spoons
molasses, 2 level tablespoons soda, 1 table­spoon
salt, 5 cups graham flour, 2 cups white flour,
1 cup raisins. Bake one and one-half hours in slow
oven. Make three loaves.
Agnes P. Gerber.
Corn Bread or Johnny Cake.
One cup corn meal, 1 cup flour, 1 cup sugar. Put
this into a bowl and add three tablespoons of melted
butter. Mix thoroughly, then add one cup sour milk,
in which is dissolved one teaspoon of saleratus and
one-half teaspoon of salt. Mix all together, then
add one egg. Mix thoroughly and bake in a quick
oven.
Mrs. Catherine Brinkman
Graham Bread ..
Two cups graham flour, 1 cul> white flour, 2 tea­spoons
soda, pint sour milk, ~4 cup sugar, 1,4 cup
molasses, % cup nut meats aiid dates chopped and
dredged. with. some of the flour. Bake in two small
bread tins three-quarters of an hour in slow oven.
Mabl~ J. Swick
Graham Bread.
. . One tablespoon shortening, 1 egg, 1/2 cup m6 sses,
:Y2 cup <sugar, 3 cups sour milk, 2 cups wheat flou.r, 3
cups graham flour, £:Y2 teaspoons soda, aJ,ld a little
salt. Put this into ·fine baking powder cans. with
covers on, and bake about thirty-five or forty min­utes.
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7
Brown Nut Bread.
Four tablespoons melted lard, 2 eggs, 1 cup sugar,
1 cup sour milk, 2/3 cup New Orleans molasses, ll/2
cups flour, 1% cups graham flour, lj2 teaspoon salt,
1 teaspoon baking soda, 1 cup Sultana raisins, 1 cup
chopped nut meats. Beat eggs and sugar together
for five minutes, then add molasses, soda mixed with
milk, salt, flour, raisins and nuts. Mix and turn
into floured cake tin and bake in slow oven one
and a quarter hours.
Mrs. Katherine Cook
Dropped Biscuit.
One quart flour, 1 teaspoon salt, 4 teaspoons bak­ing
powder sifted together four .. times, rub in 2 table­spoons
butter and mix with 1 p_int, of 'milk, beat vig­orously
for one minute; drop by tablespoon in hot
iron gem pans and bak'\ te ' ~nutes in hot oven.
Excellent made with rye o.r g 1U: flour.
'· ', Mrs. Jennie Ehle
-t ~
~ta ' , % cup sugar, 14
oo 'Soda, 1 cup raisins,
5 cents worth walnut nie . . ix all, make hole
in center and add lj2 cup. '. , 'asse , 2 cups milk. Put
in tin, let stand , 40 minute 1 th bake one hour in
slow oven. ' . • ''7' · ·
· ;, ~< Rubey K. Ellis.
. Tea Puffs. , /
O.ne egg, 1 cup of milk, 2 tablespoons melted but­ter,
pinch of salt, 2 cups flou,r, 2 teaspoons baking
powder. Bake in gem tins ..
Mrs. Elizabeth Steck
Use T. & C. JJEST Flour
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8
Cinnamon Biscuits.
One quart flour, 3 teaspoons of baking powder, 1
teaspoon salt, 1 small teacup sugar, 1 tablespoon of
cinnamon. Mix and sift dry ingredients. Work
thorough 1 tablespoon of shortening. Mix with milk
or water to a soft biscuit dough. Roll out to 1 inch
thickness. Cover thickly with raisins and roll up
dough. Pat out again and cut as ordinary biscuits.
Bake in hot oven from fifteen to twenty minutes.
Mrs. Clara D. Perrott.
Nut Bread.
One egg, 1Y2 cups milk, 4 cups flour, 1 cup chopped
walnuts, 1 cup sugar, pinch of salt, 4 teaspoons baking
powder. Bake in two loaf tins.
Marian E. Gardner.
Pop Overs.
Take 1 pint of sifted flour, 1 level teaspoon of
salt, beat 3 eggs lightly, add one pint of milk and
gradually stir into the flour mixture. Beat six min­utes
after all are together. Put into hot, well greased
gem pans and bake from twenty to twenty-five min­utes.
Mrs. Eleanor C. Lehman
Nut Bread.
One egg well beaten, 1 cup milk, 2 cups flour, :14 cup
sugar, Y2 teaspoon salt, 2 teaspoons baking powder,
Y2 cup chopped nuts. Pour in greased pans and let
stand twenty minutes. Make into one loaf and bake
forty minutes.
Lydia Albee.
Use T. & C. BEST Flour
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9
Nut Bread.
One egg, 1 cup milk, % cup sugar, 1 cup walnuts,
2 cups ratsms, 1f2 teaspoon salt, 2 cups flour, 2 tea­spoons
baking powder. Bake one hour.
Mrs. Mary A. Clark
Gingerbr-ead.
One cup of brown sugar, 1 cup of syrup, 1f2 cup of
butter, lj2 cup of lard, 2¥2 cups flour, lj2 cup corn­starch,
1 cup sour milk, 1 tablespoon of ground gin­ger,
1 teaspoon soda, 1 teaspoon of ground cloves.
Mrs. Julia Brown.
Nut Bread.
Mix 4 cups flour, 3 teaspoons baking powder, 1
cup chopped walnuts, lj2 cup raisins chopped, % cup
sugar, 1¥2 cups of milk and 1 egg. Bake in slow
oven one hour.
Margaret Berst
Apple, Peach or Corn Fritters.
Two beaten eggs, 2 tablespoons milk, 1f2 cup flour,
1 teaspoon baking powder, pinch of salt. Mix in­gredients.
Stir in liberal quantities of sliced apples
or peaches or cooked corn. Fry in deep hot fat. _
Florence Hoyer.
Lion Mountain Muffins.
Cream ~~ cup butter, add 1 tablespoon sugar and 1
egg well beaten, sift 2 cups flour with 3 teaspoons
baking powder and lj2 teaspoon salt. Add to first mix­ture,
alternating with % cup milk. Bake in moderate
oven.
Mrs. Sarah Gager.
Use T. & C. BEST Flour
i
10
Pan Cakes.
1 egg, 2 cups of flour, 2 cups of sour milk, 1 tea­spoon
of soda, 2 tablespoons of sugar, a pinch of
salt. First add sugar and egg, then the milk and
soda, then beat very light and add flour and salt.
Mrs. Sarah Smith
Apple Cake, or Kuchen.
(Following will make two.)
Quarter cup sugar, 1 tablespoon butter, 1 egg, %
cup milk, 1% cups flour, 2 teaspoons baking powder.
(1) Mix in order given, (2) Spread in layer tins, (3)
Place sliced apples on top, ( 4) Sprinkle with sugar
and cinnamon, ( 5) Bake in moderate oven. Peaches
or fresh prunes may be substituted, in which case
omit cinnamon.
Mrs. May Nessler
Johnnie Cake.
One cup sour milk, 1 cup corn meal, 1 cup flour, 1
teaspoonful soda (level), 2 eggs, 1 teaspoon salt, 1
small cup sugar, 1 tablespoon butter. Mix sugar
and butter, add eggs, sour milk and soda, flour and
salt. Bake 40 minutes.
Margaret Kaiser
Corn Meal Muffins.
One cup flour, % cup corn meal, 2 teaspoons bak­ing
powder, lj2 teaspoon salt, 1 cup milk, 1 table­spoon
melted butter, 1 egg. Mix dry materials to­gether,
then add egg, melted butter and milk. Bake
in a moderate oven about twenty minutes.
Mrs. Matilda Kleber
Use T. & C. BEST Flour
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13
Blitz Kuchen.-
Half cup butter, 1 cup of granulated sw~ons butter,
it and then add 2 eggs and beat it togethe'P,n!3 bak­cup
of milk, 2 cups of flour, 2 teaspoons of bah.f{em
powder, mix well and put it in two kuchen tins.
Half cup of shelled almonds laid on, then add lj2 cup
of granulated sugar, 1 teaspoonful cinnamon mixed
together and sprinkled over top before baking. Bake
in moderate oven twenty minutes.
Emma Kranichfeld
Biscuits.
One quart flour, 1 tablespoon lard, 1 tablespoon
butter, 3 teaspoons baking powder and salt. Mix
salt with milk, stir in with knife. Roll out about
half inch thick.
Mary Brown
Scotch Scones.
Three cups of flour, 1% cups sour milk (or butter­milk),
1 level teaspoon of baking soda, 1 level tea­spoon
of baking powder, pinch of salt. Mix to the
consistency of biscuit dough, roll lightly and bake
on a hot plate.
E. J. Nachbar
French Toast.
Beat an egg light, add half a cup milk or more
and salt to taste. Put the mixture in a shallow dish
and dip slices of stale bread in it. Do not let them
soak much. Fry in spider greased with butter or
bacon fat.
Mrs. L. H. Stickles
Use T. & C. BEST Flour
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10
..t(uchen , Loaf.
1 egg, 2 'ca- half cups sugar, Yz cup butter, pinch
spoon ..?Jam together, add 2 beaten eggs, rind and
sa~te of lemon, % cup milk, 2 cups flour, 2 teaspoons
baking powder, % cup raisins, 2 ounces almonds
in bottom of tin, butter tin first. Bake in slow oven
45 or 50 minutes.
Janie Van Hook
Parker House Rolls.
One cake of yeast in 1 cup of water or 1 cup of
home-made yeast, 1 tablespoon sugar, 2 cups milk,
lard the size of an egg, % teapsoon salt. Scald the
milk and lard and let cool. Mix salt and sugar with
flour, stir in milk and yeast and kneed very thor­oughly,
using as little flour as possible. Let rise
until the oulk is fully double, then kneed again
slightly. Roll out about half inch thick, cut and
brush the top with butter and fold over if for rolls.
If biscuits are to be made, cut with small biscuit
cutter and do not fold. When very light bake in
a moderately quick oven.
Martha E. Tiffany
Elder Flower Waffles.
Cut entire clusters of full bloom elder blossons hav­ing
a three-inch stem. If clusters are large, separate
into three or four parts. Pick over carefully and
shake well. Hold by the stem and dip each cluster
in thin pancake batter, then into deep boiling lard
until of a light brown color. Sprinkle with sugar and
serve hot. Novel in appearance and good.
Lauretta E. Koehler.
Use T. & C. BEST Flour
13
Flour Gems.
One egg, 1 tablespoon sugar, 2 tablespoons butter,
1% cups sweet milk, 2lj2 cups flour, 3 teaspoons bak­ing
powder. Turn into heated and buttered gem
pans and bake quick.
Mrs. Alice Bowman
Buns.
One quart warm sweet milk, 2 tablespoons salt,
1 cup sugar, 1 cup shortening, 1 yeast cake. Mix to­gether
with flour to make stiff dough. Let rise over
night. In morning form in buns and bake.
Mrs. Anna Weinheimer
Muffins.
Three-quarters cup of sugar, butter size of an
egg, cream, 1 egg beaten with pinch of salt, % cup
of milk, 1% cups of flour, 2 teaspoons baking
powder. Vanilla to taste-Slade's Pearl Vanilla.
May E. Powell
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Use T. & C. BEST Flour
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15
Soups
Clam Chowder.
Twenty-five clams, 4 potatoes, Vz cup . of chopped
salt pork, 1 saucer onion, 1 pint bowl of tomatoes.
Pour over the pork and onions 2 quarts of boiling
water. When the onions are done add the chopped
potatoes, keeping up the amount of water first used
by adding boiling water. Cook slowly. Add chopped
clams and liquid and tomatoes. Cook a few minutes
aud add 1 quart sweet milk, a soup plate of rolled
crackers. Boil up and it is done. Will serve six
people.
Mrs. Viola Livingston.
Fish Chowder.
Take 6 potatoes cut in pieces, 2 lbs. fish, 1 onion,
% can tomatoes, a little more than cover with hot
water and boil. When most done add' a few soda
crackers broken in pieces, a little salt and pepper and
the last thing a cup of cream.
Mrs. Caroline Witmer.
Clam Chowder.
One dozen clams, 3 carrots, lti head of cabbage, 3
potatoes, 3 tomatoes, 3 onions, 1 large stalk pf celery,
¥.z lb. of salt pork. Salt and pepper to taste. Chop
very fine. Boil two hours.
Mrs. Magdelena DeBray.
Use T. & C. BEST Flour
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Clam Chowder.
One pound beef, lj2 lb. salt pork, lj2 head cabbage
(small), 1 carrot (large), 4 medium sized onions, 1
large potato, 1 bottle ketchup, pepper and salt. Grind
all fine and cook four hours in about 5 quarts of water.
1lh dozen clams. Keep clams and broth separate.
Grind clams and add about twenty minutes before
ready to serve.
Mrs. P. Thompson.
Vegetable Soup.
Twenty-five cents worth of beef off the shank
to 1 gallon of cold water, 1 pint of canned tomatoes,
1 large onion, lj2 cup of barley or rice, 2 carrots, 1
stalk of celery, 1h small turnip or cabbage or both.
Cut vegetables fine or grind them. Cook all until
tender.
Susan J. Gilbert .
Chinese Chop Suey. •
Ingredients: One lb. lean pork or chicken, 1 can
small mushrooms, 6 medium sized onions, 2 stalks of
celery, 1 can bamboo sprouts, 1lb. Chinese water nuts,
10c worth Chinese sauce, half of sweet and half of
salty (purchase from Chinese merchant.) Peel water
nuts and onions and slice thin. Cut or dice p~rk.
Cut celery, bamboo and mushrooms into small pieces.
Put pork into large frying pan and add enough water
to cover. Cook fifteen minutes and add onion, bamboo
and water nuts and cook about fifteen minutes. Then
add enough Chinese sauce to color and add celery and
mushrooms, cook about ten minutes more before
adding enough sauce to taste. Serve with boiled rice.
This makes enough for ten or twelve persons.
Louise M. Fenton.
Use T. & C. BEST Flour
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Canadian Chowder.
One quart of onions chopped coarse, 1 qt. cabbage
chopped coarse, 1 qt. large ripe cucumbers chopped
coarse, 3 red peppers (sweet) chopped, 2 red
peppers (strong) chopped, lj2 cup of dry mus­tard
(Colman's), lj2 cup flour, 2% cups sugar, 1 tea­spoon
tumeric, 1 teaspoon celery seed, 1 teaspoon
mustard seed, 1 qt. of strong vinegar. Put onions, cab­bage
and cucumbers (not the peppers) in crock and
add a cup of salt. Let stand all night and in the morn­ing
pour the water off. Make a paste of mustard,
flour, sugar and tumeric with the vinegar. Bring all
to a boil. Add the rest of the vinegar.
M. Spoonley.
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Use T. & C. BEST Flour
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0. E. CHENEY, President J. N. CHENEY, Treasurer
Buffalo Oyster Company
Sale At~ents for Premier Salad Dressing
WHOLESALE AND RETAIL
Oysters, Fish, Poultry and Game
Corner Chippewa and Pearl Streets
Bell Phones, Tupper ~91 and 892
Frontier Phone 220 " BUFFALO, N. Y.
LADIES:
Do you realize that you can get more for your money at
S. M. ARNOLD CO'S. NEW 5 and lOc.
STORE 257 Main Street
than any Store in the city.
SODA FOUNTAIN AND LUNCH IN CONNECTION
F. ALBERT,
Pres. and T rea•.
LA FAY c. WILKIE
Vice-President
E. SCHOMBURG,
Secretary
Lenox Flower Shop
584 MAIN STREET
Ph ~ Seneca 1697
ones 1 Federal 22904 BUFFALO
19
Meats, Fish, etc.
Chicken a ht Casserole.
Prepare chicken as for fricassee. ·i'·vit drippings
or butter in pan and fry chicken until brown. Heat
casserole and put in chicken. Pour over gravy made
from drippings left in pan which has been thickened
with flour. Fifteen or twenty minutes before taking
out add mushrooms and cup of peas. Send to table
in co-vered casserole.
Alice G. Grampp·.
Casserole of Rice and Meat.
Two cups chopped and cooked meat, 1 tablespoon
parsley, i tablespoon salt, 1 egg (may omit), 14 tea­spoon
pepper, 14 cup fine crumbs, 1;4 teaspoon on­ion
juice, 4 cups boiled rice.
STOCK OR WHITE SAUCE.
Season the meat and mix with the crumbs and beat­en
egg. Add enough stock or white sauce to make it
pack easily. Line mold or dish with 3 cups rice. Fill
with the meat. Cover with the remainder of the rice.
Cover tightly and steam forty-five minutes. Serve
with tomato sauce. One cup raw rice will give the
four cups of boiled rice. This dish is particularly
good if the meat used is mutton. ·
L. Rogers.
Use T. & C. BEST Flour
20
Veal Loaf.
Three pounds of veal, 2 tablespoons of cracker
crumbs, two tablespoons sweet cream, 1 egg, pepper
and salt to taste and season with parsley. Chop the
veal fine. Take out the strings. Mix and make into
a loaf. Put a piece of butter the size of a walnut on
top. Bake in a pan.
Mrs. Julia Kirk.
Veal Loaf.
One and one-half lbs. veal, 2 lbs. round steak, %
lb. salt pork. Grind all together. 1 pint bread
crumbs, lj2 cup celery (chopped), lj2 cup tomatoes, 2
eggs. Salt and pepper to taste. Two ounces melted
butter poured over all.
Mrs. Ella Osgood.
Beef Casserole.
Two lbs. of round steak cut up in cubes, 1large on­ion,
1 large carrot, a little suet, 1 can of tomatoes, 1
can of peas, 6 cloves, pepper and salt, % cup tapioca
or rice. Bake in slow oven two and one-half or three
hours.
Mrs. E. Forner.
Appetizing Meat Dish.
Take lj2 pound of chopped beef and fry in butter.
Keep stirring it so the meat doesn't stick together.
Add 3 good sized onions cut up fine and allow these to
fry a little while. Then add 1 pint of tomatoes and
4 ounces of noodles boiled in salted water. Add salt
and paprika and cook for 1 hour. Then add a little
water when needed.
Frona E. Nauman.
Use T. & C. BEST Flour
21
Codfish Balls.
One cup codfish picked and soaked well, 3 cups
hot mashed potatoes, 1 egg, small piece butter, salt
and pepper. Squeeze fish thoroughly and add hot to
potatoes. Then add egg and beat hard. Drop in
spoonsful on a plate. When cold, roll round and dip
in egg and bread crumbs as you are ready to fry.
Mrs. Anna BaAnes.
Chicken Wiggle.
One tablespoon butter, 2 tablespoons flour, 1 can
peas, 1 pint of milk, 1 can chicken, salt and pepper.
After melting butter and flour, make a smooth paste.
Add milk slowly and boil. Season the chicken, then
add the peas and beaten egg.
Mrs. L. Hartman.
Beef Loaf.
One and one-half pounds round steak and 1j2 pouna
salt pork chopped fine, 1 cup bread crumbs, 1 teaspoon
salt, 1/2 teaspoon pepper, 1;4 teaspoon cloves, 1;4 tea­spoon
savory or sage, 1 egg beaten, 1 tablespoon
tepid water. Make in shape and bake slowly two
hours.
Mrs. Frances Rodgers.
Beef Suey.
Two lbs. Hamburg steak, 1 can tomatoes, 1 can
mushrooms, 1j2 box spaghetti. Fry steak in butter,
to a light brown. Fry one onion in butter. Boil spa­ghetti
till soft. Drain through colander. Cut mush­rooms
in half. Put all together and let boil till hot.
Season with salt and pepper.
Flora M. Weiner.
Use T. & C. BEST Flour
22
Beef Loaf.
One lb. Hamburg steak, 1 onion chopped, 1 teaspoon
salt, 1,4 teaspoon pepper, 1 cup milk, 1 egg, small
piece butter, 2 crackers rolled. Mix together and put
into a buttered pan. Put dressing made of 1 cup rolled
crackers, lj2 cup milk, lj2 cup water, a little salt, pep­per,
sage or poultry dressing, on top. Put on top of
foaf and dot with little pieces of butter. Bake for
one hour.
Mrs. Alice E. Hoffman.
Finnan Haddie (D,elmonico Style.)
Wash the fish and soak for half an hour in cold
water, skin side up. Drain and cover with boiling
water and let stand five minutes. Drain again care­fully,
remove the skin and bones and place the fish
in a buttered serving dish. Pour over it a white
sauce, cover with buttered crumbs and bake in a hot
oven long enough to brown the top.
Helen C. Kingston.
Chicken Pie.
Cut in pieces 1 chicken, boil in sufficient water to
cover until tender, adding when half done 1 table­spoon
of salt. Take out the chicken and remove the
largest bones. Thicken the liquid with one table­spoon
of flour made into a paste with 1 tablespoon of
butter. Add salt and pepper to taste. Boil for five
minutes. Crust: Take one quart of flour and sift
with two heaping teaspoons of baking powder and
a little salt. Rub into it a 2-3 cup of butter. Mix as
for tea biscuits with milk enough to make a soft
dough. Line the sides of a deep dish. Put in the
chicken and cover with upper crust.
Mrs. Harriet Hoyer.
Use T. & C. BEST Flour
23
Lobster a Ia Delmonico.
Two pounds lobster, ~. cup butter, % tablespoon
flour, 1j2 teaspoon salt, few grains cayenne, a bit of
nutmeg, 1 cup thin cream, yolks o.f two eggs, 2 table­spoons
sherry. Remove lobster from shell and cut
into small cubes. Melt butter, add flour, seasonings
and cream gradually. Add lobster, and when beaten
add yolks of eggs and sherry.
Mary A. McCullagh.
Chicken a Ia King.
Two tablespoons of butter in frying pan; add ljz
of a green pepper chopped fine, 1 cup of mushroom
caps. Stir and cook three or four minutes. Add 2
level tablespoons of flour and ljz teaspoon of salt.
Cook until frothy. Then add 1 pint of cream and stir
until sauce thickens. Then add 3 cups of cooked
chicken cut in cubes. Cover and let stand to become
very hot. In meantime cream 14 cup of butter, and
beat into that yolks of 3 eggs, 1 teaspoon of onion
juice, 1 tablespoon of lemon juice, lj2 teaspoon of
paprika. Stir this mixture into hot chicken until
egg thickens. Serve on toast or ramekins.
Mrs. Nettie Schneider.
Boiled Tongue With Tomato Sauce.
Use 1 salted tongue. Then boil together 1 quart of
broth from the tongue, 1 quart of tolllatoes, 1 onion,
1 dozen raisins, 1 tablespoon mixed spices, 1 table­spoon
vinegar, 1 tablespoon brown sugar, 1 tablespoon
lard, 2 tablespoons brown flour. Boil till onion is soft
and then strain. After all is finished add 1 can of
mushrooms and the sliced tongue. This recipe makes
enough for about ten persons.
Mrs. Bertha Kast.
BEST Flour
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24
Chili Con Carne.
One or 1lj2 lbs. round steak (cut small), 1 can red
kidney beans, :Y2 can tomatoes, 1 onion, 2 green pep­pers
(cut fine). Brown steak in butter and add a
little water. Simmer gently three-quarters of an
hour. Add the other ingredients and thicken a little
if necessary.
Mrs. Mabel E. Waters.
Fish Turbit.
Boil about 2 pounds of white fish. When cold boil
3 cups of milk, 1 teaspoon salt, a little pepper and
chopped parsley, lj2 teaspoon onion, :Y2 teaspoon
thyme. Mix in 1/2 teacup butter, 2 tablespoons flour.
Stir the boiling mixture. Beat up 1 egg and stir in
just as you take from the stove. Break the fish into a
baking dish. Place a layer of fish then a layer of
bread crumbs until all is used up. Sprinkle bread
crumbs over top and bake half an hour.
Mrs. R. Bergens.
Sweetbread Ramekins.
Prepare sweetbreads as for creaming and cut into
small pieces with a silver knife. Heat one cup milk
or cream to boiling point to which add 1 tablespoon
butter and 1 tablespoon flour that have been thor­oughly
blended together. Stir until smooth and suffi­ciently
thick. Add salt to taste. Add sweetbreads
and one cup small French peas. Mix thoroughly and
turn into ramekins. Cover with dried bread crumbs
and bake ,in moderate oven until bread crumbs are
browned. Chicken can be used in place of sweet­breads
and is equally good. It may be served in patty
shells instead of being baked in ramekins.
Mrs. Sarah Meyers.
Use T. & C. BEST Flour
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25
Fricassee Chicken.
Cut up one fowl; put into kettle; cover fowl with
water; add juice of 1 lemon, 1 slice of salt pork cut
in small pieces, pepper and salt. Simmer until tender.
Thicken gravy and add yolk of 1 egg to same. The
lemon juice will whiten and make the chicken tender.
Mrs. Nellie Clark.
Pan Roast (any kind of meat).
Instead of putting on a lot of water in the old way
and letting it boil down and then brown, put in iron
frying pan about one tablespoon of dripping fat.
When melted put in your meat. Salt and pepper to
taste. Onion if desired. Then cover tightly with pan
and let simmer over a slow fire. It will draw its own
cuit dumplings can also be made and in that way a
whole dinner cooked in one pan.
Maria K. Hitzler.
Planked Whitefish.
Remove the head, tail and entrails. Split it so it
will be flat on the plank. Have ready and heated a
two-inch white oak and oval plank a little larger than
the fish. Dry and place it on the plank, skin side
juice sufficiently. Turn over occasionally if chicken.
If desired add potatoes. If you desire much gravy
add sufficient water before putting in potatoes. Bis­down.
Make a sauce of 2 tablespoons of butter, 1j2 cup
boiling water, juice of 1lemon, 1 teaspoon salt, 1 tea­spoon
beef extract, 3 drops tabasco sauce. Baste the
fish thoroughly. Place in a moderate oven and bake
forty minutes, basting every ten minutes. Remove
from the oven and make a wide border of mashed
potatoes. Brush potatoes lightly with butter. Return
to the oven and brown lightly.
Mrs. A. V. Pattyson.
Use T. & C. BEST Flour
26
Baked White Fish With Egg Dressing.
Clean and rinse the white fish. Sprinkle inside and
out with salt and pepper. Bake till done. Then place
on platter and garnish with parsley and with the fol­lowing
dressing. Dressing: Boil hard 3 eggs and cut
in very small dice. Put in frying pan 1 teaspoon flour,
1 small cup cream. When thick add the eggs.
Mrs. Harris Shaw.
Macaroni and Oysters.
In a buttered baking dish, put a thick layer of
macaroni cut into small pieces. Add a layer of oy­sters
well drained and sprinkle with salt and pepper
and dot with small pieces of butter. Repeat until
the dish is full. Cover with cracker dust and bake
for fifteen or twenty minutes.
Agnes Erskine.
Stuffed Eggs.
Put 6 eggs into cold water. Boil for fifteen minutes.
Put them into cold water which keeps the white of
the egg a good color. Cut them in halves lengthwise
and take out the yolks, which pound with one table­spoonful
of chopped cold meat. Add one tablespoon
of chopped parsley, salt, pepper and red pepper to
taste, and 1 tablespoon of melted butter. Mix all well
together, take a small piece, fill hollow of the white
of the egg with this. Join the other half with it, and
when all filled rub over the outside with flour. Brush
over with beaten egg. Roll in fine bread crumbs.
Fry a golden color in plenty of smoking-hot fat.
Decorate with parsley and serve very hot.
Mrs. Anna Rodgers.
Use T. & C. BEST Flour
27
Scalloped Fish. ·
Melt 1 teaspoon of butter. Stir in 1 teaspoon flour,
lj2 cup milk, % cup of water and stir until smooth.
Put 1 pint of finely picked cold fish in a greased pan.
Pour the sauce over it. Sprinkle with bread crumbs.
Bake twenty minutes in a hot oven.
Mrs. Agatha Moehlau.
How to Cook a Husband.
A good many husbands are entirely spoiled by
mismanagement in cooking, and so are not tender
and good. Some women keep them too constantly in
hot water; others freeze them; others put them in
a stew; others roast them; others keep them con­stantly
in a pickle. It cannot be supposed any hus­band
will be good and tender managed in this way,
but they are really delicious when properly treated.
Don't keep them in the kettle by force, as he will
stay there himself if proper. care is taken. If he
should splutter or fizz, don't be anxious; some hus­bands
do this. Add a little sugar in the form of
what confectioners call "Kisses," but no vinegar or
pepper on any account. A little spice improves him,
but it must be used with judgment. Do not try him
with something sharp to see if he is becoming tender.
Stir him gently the while, lest he lie too long in the
kettle and become fiat and tasteless. If you follow
these directions, yo:u will find him digestible, agree­ing
nicely with you, and he will keep as long as you
want.
From a Member.
Use T. & C. BEST Flour
I ........ ..
HENRY SAUERWEIN
FUNERAL DIRECTOR AND EMBALMER
934 NIAGARA STREET BUFFALO, N. Y.
I
Henry J. Wood (A}, Co.
Plumbing '& Beating ·
Electrical Household
Appliances
/
1358 Main Street BUFFALO, N.Y.
Be Photographed
DON'T WAIT- To-day is a good time
So make an appointment now, and be photo­graphed
by
J. GEO. NUSSBAUMER
PORTRAIT PHOTOGRAPHER
. Studlo-628 Main Street Buffalo, N. 1' •
BELL PHONE
'
29
Vegetables
Stuffed Tomatoes.
Choose large tomatoes and cut off stem ends and
take out centers. Fill with stuffing and lay on a but­tered
baking pan and bake in a hot oven for thirty
minutes.
STUFFING TO FILL THEM.
One cup bread crumbs, 1-3 teaspoon salt, % tea­spoon
pepper, 1 tablespoon chopped parsley, 2 table­spoons
melted butter.
Florence Freeman.
Spaghetti Sauce. ltalenne.
In 1,4 lb. butter fry 3 onions and let fry until yellow
brown. Chop fine :Y2 lb. round steak and fry with
onions until brown. Have 1 quart stock put in above
with 1 can campbell's Tomato soup, 3 garlics, 7 small
dried peppers, 1 can tomato paste and salt and pepper.
Let come to a boil and thicken with cornstarch. This
is enough for twenty people.
Matilda Mesinger.
Scalloped Tomatoes.
One can tomatoes, 1j2 onion sliced, 2 or 3 stalks of
celery, 2% tablespoons cooked rice. Season with
salt and pepper. Bake in casserole for one hour.
Mrs. K. F. Black.
Use T. & C. BEST Flour
30
Potatoes au Gratin.
Slice cold boiled potatoes into baking dish. Add
salt and pepper. Put into a double boiler % lb .. of
strong cheese cut into small pieces with 1 large table­spoon
butter and let melt. Add 1 tablespoon of flour
and stir. Add 1 pint milk gradually and cook until
creamy. Then pour over potatoes and bake in hot
oven until nicely brown. Potatoes should be well
covered with sauce.
Mrs. Lena Northen.
Escalloped Potatoes.
Chop as many potatoes as are desired, to the size
of small marbles. Place half the quantity in a bak­ing
dish and sprinkle with salt, pepper and butter
and 1 tablespoon of flour. Then add the balance of
the potatoes and sprinkle with salt, pepper and but­ter.
Cover with milk and bake in mod.erately hot
oven for one hour.
Miss Margaret G. Gilbert.
Stuffed Green Peppers.
Cut off the stem end of peppers and cut out the
centers. Take boiled macaroni and cheese well sea­soned
with butter, pepper and salt to stuff into the
peppers. Put into the oven and bake.
Miss Laura McCord.
Escalloped Cabbage.
Cook shredded or chopped cabbage in salted water
until nearly tender. Put in baking dish. Add 1 cup
white sauce made from 2 level tablespoons of flour,
2 level tablespoons butter, 1 cup sweet milk. Cover
with grated cheese and bake.
Elizabeth Fish.
Use T. & C. BEST Flour
31
Deviled Corn.
Four tablespoons butter, 5 tablespoons flour, 1%
teaspoons salt,% teaspoons mustard, 1% cups milk, 1
egg, dash of paprika, 3 teaspoons of Worchestershire
sauce, 1 can corn. Cover with buttered crumbs and
bake until brown. Fry what is left the next day. ._
Mrs. Grace V. Dimmick.
0
Potato Dumplings.
One dozen large potatoes, 6 tablespoons flour, 2
tablespoons baking powder, 1 tablespoon melted but­ter,
3 eggs and salt. Grate potatoes which have been
boiled. Mix with the flour and baking powder. Add
melted butter and eggs one by one. Form into balls
about the size of a small apple. Salt and boil fifteen
minutes. Take out with skimmer and serve with any
kind of fricassee or pot roast.
Mrs. Carrie Nagle.
Boston Baked Beans.
To one quart of beans, soaked over night, use %
lb. salt pork, 1 tablespoon molasses, 14 teaspoon
Coleman's mustard, lj2 of a small onion shaved, salt
and pepper to taste. Let beans come to a good boil,
drain and wash. Put them in baking dish with pork
and other ingredients and cover with cold water.
Cook in a slow oven, keeping them covered with
water for twelve hours. One-half hour before using,
uncover, and let water cook away and brown.
Grace E. Heaney.
Cauliflower.
Boil a medium sized cauliflower in salt water until
done. Drain and arrange in a shallow dish. Brown
a heaping tablespoon of butter together with a tea­spoon
of fine cracker or bread crumbs and pour over
the cauliflower.
Hildegard Marlatt.
Use T. & C. BEST Flour
L
32
Filled Cabbage.
Two large heads of cabbage, 1 pound ground veal,
1 lb. ground fresh pork, lj2 loaf soaked bread, 1 whole
egg, white of second, salt, pepper, red pepper and 1
onion. Parboil cabbage until almost soft and set
aside to cool, saving cabbage water. Chop onion fine
and roast until brown in piece of butter the size of an
egg. Add soaked bread and wasted onion to chopped
meat. Season to taste with red pepper, salt and pep­per.
Add whole egg and white of second egg and mix
well. Take a three-quart granite dish and put a thick
layer of cabbage in the bottom, then a layer of meat,
then cabbage, etc., until dish is full, having cabbage
on top. Now pour over all the cabbage water and
cover top with the old outside leaves of cabbage
which have been washed. Bake one and a half hours
in moderate oven. Turn out on a large platter and
cut in pieces like a cake.
GRAVY.
Dissolve a piece of butter the size of an egg with
two cooking spoons of flour. Thin with hot water and
juice of half a lemon. Just before serving add a cup
of sour or sweet cream beaten with the yolk of an egg.
Mrs. Frances E. Hoefler.
T
Use T. & C. BEST Flour
33
Salads
Pimento Salad.
One pint can of pimentos, 1 head of lettuce, 2 stalks
of celery, boiled mayonaise dressing. Open can of
pimentoes and empty at once, then cut up finely.
Wash crisp tender celery and cut into half-inch pieces
and combine with pimento. Mix thoroughly with
mixture of boiled mayonaise dressing.
Susanna Fullmer.
Quick Banana Salad.
Split bananas lengthwise. Place on lettuce leaves.
Cover with salad dressing and sprinkle liberally with
chopped nuts.
SALAD DRESSING.
Material: 4 tablespoons butter, 1 tablespoon flour,
1 tablespoon sugar, 1 teaspoon mustard (prepared),
1 teaspoon salt, 2 eggs, a pinch of cayenne pepper, 1
cup sweet milk or cream, lj2 cup vinegar.
Method: Melt the butter, stir in the flour, then the
milk. Let it boil. Remove from fire and while hot
add the yolks of the eggs, beaten, mustard, salt, pep­per,
sugar, then the vinegar. Beat the whites of the
eggs and beat in last.
Mrs. Effie M. Phipps.
Use T. & C. BEST Flour
34
Beet Salad.
Three quarts of chopped cooked beets, 1 quart of
chopped raw cabbage, 1 cupful grated horseradish, 1
pint of sugar, 1 tablespoon salt. Mix well together
and place in a jar and cover with cold vinegar. This
is an excellent relish served with a meat course, or
it may be mixed with chopped hard boiled eggs and
served on a lettuce leaf as salad.
Mrs. Mabel C. Fowler.
Cheese Salad.
Rub smooth the yolk of a hard boiled egg and a
tablespoon of olive oil. Add one teaspoon salt and
~ teaspoon white pepper. Mix well and add 14 lb.
of grated cheese and 1 tablespoon vinegar. Mix all
well together and put in paper cases with lettuce
sandwiches.
Mrs. Cassie McCord.
Candle Fruit Salad.
In a round slice of pineapple, place half a banana.
Place a candied cherry on top. Serve with mayan-naise.
Pearl Anderson.
Cream Salad Dressing.
Mix 4 tablespoons melted butter with three of flour,
1 teaspoon salt, 1 teaspoon Colman's dry mustard,
small % teaspoon of paprika with one cup of cream
or rich milk. Cook in double boiler. When boiling
add three well beaten eggs. When sauce is cooked
add slowly lj2 cup of vinegar. If you like olive oil add
three teaspoonsful. This can be kept any length of
time. When ready to use take one tablespoon of
dressing and add two of cream.
Mrs. L. A. Smith.
Use T. & C. BEST Flour
35
Corn Salad.
Two dozen ears corn, 1 head cabbage, 5 green pep­pers,
2 quarts vinegar (dilute if strong), 2 tablespoons
mustard (scant)' 2 tablespoons white mustard seea~
2 tablespoons black mustard seed, 2 tablespoons celery
seed, 4 tablespoons salt, 4 cups brown sugar, 2 quarts
little white onions. Cut corn from cob and boil it in
two cups water ten minutes. Cut cabbage and pep­pers
fine. Mix all together and boil twenty minutes.
Seal hot.
Zetta Sutton.
Salad Dressing.
One egg thoroughly beaten, lj2 cup vinegar, 1 table­l:'!
poon butter, 1 teaspoon mustard. Mix all together
and cook over teakettle until it thickens. Then add
a cup of sweet cream and whip until smooth. /
Mrs. Mary E. Horner.
Potato Salad.
To about 6 potatoes add 2 hard boiled eggs (cut up).
Slice celery or cucumber (or both) into potatoes. To
half pint cream add vinegar and mix. Season to taste.
Mrs. Caroline R. Knell.
Banana and Nut Salad.
This is a novel salad which might be said to be in
season all the year round. Have 6 bananas well
chilled, then cut in three or four lengthwise strips.
These are rolled in peanuts ctit exceedingly fine and
two strips are allowed to a plate. They are laid on
crisp lettuce leaves with a mound of mayonnaise be­tween
the slices.
Mr&. Flora Suor.
Use T. & C. BEST Flour
J
loth Phones Estimatn CheerCaliJ' Given
JOHN YOUNG
Col'\tractor and Builder
342 Baynes Street
Both Phones _
BUFFALO, N.Y.
Concrete Paving
Concrete Foundations
GEORGE VOSSELLER
CONCRETE
Sidewalks and Driveways
COAL
Cement Floors, Driveways
and Cellar Bottoms 290 BIRD AVENUE
Edw. H. Roos
CONTRACTOR AND BUILDE~
Dealer in All Kinds of Lumber
Oflice and Yard
584 Linwood Avenue Buffalo, N. Y.
37
Salad Dressing.
One tablespoon butter, 1 tablespoon flour, 1 table­spoon
sugar, V2 teaspoon mustard, lj2 teaspoon salt,
dash of red pepper. Mix to a paste and boil with 1-3
cup of vinegar and a little water. After boiling add
one egg beaten and boil again. Mix with milk and
cream. Very good for potato or cabbage salad.
Mrs. Amy.,. Merlan.
Waldorf Salad.
Two cups each of apples and celery cut small, then
add 1 cup of w~lnuts mixed well with the following
dressing. Pile on lettuce leaves and keep in a cool
place until ready to serve. This will serve about eight
people.
DRESSING.
Three eggs, 1 tablespoon sugar, 1 tablespoon salad
oil or 1¥2 tablespoons welted butter, 1 tablespoon
mustard, 1 teaspoon salt, 1 cupful of sweet milk, 1
cup vinegar. Stir butter, salt, mustard and sugar in
a bowl until smooth. Add the eggs and beat well.
Then add the vinegar and finally the milk. Place
in double boiler and stir until it thickens like soft
custard. When cool add 1 cupful of whipped cream.
Georgia M. Gilbert.
Hawaiian Salad.
One can of sliced Hawaiian pineapple, one head
lettuce, 1 cup chopped walnuts, 1 cup chopped daisy
cheese, 1 bottle cherries. Place one slice of pineapple
on lettuce leaf on plate. Sprinkle with cheese and
then with mayonnaise and chopped walnuts. Place
cherry in cavity of pineapple. This will serve eight
persons.
Mrs. Lillian Bomm.
Use T. & C. BEST Flour
/
38
Cream Salad Dressing.
One-half teaspoon salt, 1 teaspoon flour, 1 teaspoon
mustard flour, 2 tablespoons sugar (level), % cup of
sweet cream, 2 egg yolks, 2 tablespoons butter, :1;4 cup
vinegar. Mix dry ingredients with butter. Add yolks
of eggs, then cream and lastly the vinegar, a little at
a time so it will not curdle. Cook in double boiler,
until it is thick like custard.
Mabella R. Chamberlin.
Corn Salad or Relish.
Twenty-four ears sweet corn, 1 head cabbage chop­ped
fine, 2 teaspoons salt, 4 red peppers, 2 stocks
celery or celery seed, 2 cups sugar, 3 quarts vinegar,
6 teaspoons dry mustard, 1 teaspoon tumeric powder.
Heat vinegar and mix mustard with water and add
to vinegar. Cook until tender.
Mrs. Eva Kennedy.
Fruit Salad.
Six oranges, a grapefruit, 1 lemon, 1 bottle (small)
cherries, 3 bannas, 1 apple, Y2 cup English walnuts.
Dressing: One cup milk, 1 teaspoon sugar, 1 teaspoon
mustard (small), butter the size of an egg, Y2 tea­spoon
salt, 2 tablespoons flour, juice of 1 lemon, 14
cup vinegar, 3 eggs. Mix and cook until thick. Thin
with whipped cream.
Sadie Vosseller.
Red Dressing.
To make one pint of red dressing chop fine 2 hard­boiled
eggs, 1 green pepper and 1 red pepper. Then
take teaspoon chopped chives, % cup tomato catsup,
% cup of olive oil. Season with vinegar, salt and
pepper. Serve on lettuce leaf.
Mrs. Augusta Batten.
Use T. & C. BEST Flour
39
Hyden Salad.
One gallon finely chopped cabbage, 11/2 gallons fine­ly
chopped green tomatoes, 1j2 pint finely chopped
green peppers (hot), 3 pints finely chopped onjons.
Sprinkle with salt and let stand over night. D}ain
well and pour boiling water over and squeeze dry.
Add 4 tablespoons ground ginger, 1 tablespoon ground
cloves, 2 tablespoons celery seed, 2 tablespoons salt,
2 pounds sugar to 1j2 gallon vinegar. Boil altogether
a few minutes.
Jennie E. Chene.
Fruit Salad.
Juice of 2 lemons, juice of 2 oranges, 2 eggs, 1fz to
l.cup of sugar, to taste, 1fz cup of cream. To the juice
of the 2 lemons and 2 oranges add 2 beaten eggs. Beat
juice and eggs together. Add sugar and boil until
as thick as custard. When cold add 1j2 cup of whipped
cream, and add to fruit when ready to serve. Any
fruit desired.
Lillie Leggett.
Tuna Fish Salad.
One can tuna fish, a stem or two of finely cut up cel­ery
and parsley, and mix with salad dressing.
Mrs. Bertha Frer~.
Ambrosia Salad.
Two 10c packages of Philadelphia cream cheese,
a 20c can of pineapple, 1j2 pound of marshmallows.
Beat up the cream cheese with a little of the pine­apple
juice till like whipped cream. Mix in the pine­apple,
drained of juice and picked or cut up into small
pieces. Add the marshmallows snipped up with the
scissors. Use a little mild salad dressing and serve
with a little whipped cream on each helping.
R. Dell Jack.
Use T. & C. BEST Flour
BOTH PHONES
ALBERT C. KRANICHFELD ·
PLUMBING AND HEATING CONTRACTOR
434 GENESEE STREET
Estimates Cheerfully Furnished BUFFALO, N.Y.
Phone Tupper 1488-R
CHAS. HAURIK
LADIES' TAILOR
959 Main Street BUFFALO, N.Y.
Both Phones
McDONALD BROS.
CHOICE GROCERIES
MEATS AND COAL
RETAIL PROVISION DEALERS
107 Wakefield Avenue
41
Cheese
Rice au Gratin.
One cup of rice boiled tender in salted water. But­ter
well a bake dish. Grate lj2 cup cheese. Chop lj2
cup of pimentoes and mix with rice. Add one tea­spoon
r;;ugar. Put in dish and pour over with 1 pint
of milk. Add lumps of butter and bake one-half hour.
Margarette Oberist.
Rice With Cheese.
One-half cup grated cheese, 2 cups of steamed rice,
2 tablespoons butter, dash cayenne, lj2 teaspoon salt
and milk. Arrange the cheese and rice in alternate
layers in a baking dish which has been buttered. Al­low
sufficient milk to just moisten. On top place a
layer of buttered bread crumbs and bake until brown
on top.
Edith E. Parr.
Spaghetti (Italian style).
One package spaghetti, 1lb. cheese, 1 can tomatoes,
2 onions, 1fz lb. bacon. Boil spaghetti until tender.
Boil tomatoes separately. Fry onions and bacon
(after they are ground), brown, and -add to heated
tomatoes. Just before serving pour all over spaghetti
and put grated cheese on top.
Mrs. Mira E. Moore.
Use T. & C. BEST Flour
/
42
Cheese Balls.
One package of cream cheese, lj2 green or 1)!, red
pepper, 1,4 lb. walnuts and meat of 6 olives. Chop
the pepper, nuts and olives fine and put in the cheese
with a tablespoon of cream. Roll in small balls and
serve on lettuce leaf.
Frances M. Hibbard.
Tomatoes and Cheese.
Cut the stem-end from ripe tomatoes and with a
small scoop or spoon remove the insides. To 2 table­spoons
of tomato pulp add one teaspoon of bread
crumbs and the same quantity of cheese crumbled in­to
bits. Season to taste and return mixture to the
tomatoes. Replace the stem-ends and bake tomatoes
for twenty minutes in a roasting pan. Transfer to a
hot platter and serve.
Gertrude Badgley Grant.
Rice Cutlets with Cheese.
One cup rice, % cup boiling water, 1,4 cup cream,
11)!, cup milk, 1% cup pimentoes, salt and pepper.
Entries.
One tablespoon butter, 1 tablespoon flour, 1,4 tea­spoon
salt, 1,4 teaspoon paprika, 4 tablespoons grated
cheese.
Place in a double boiler the rice with boiling water.
Boil until all the water has been absorbed. Then
add the cream and milk. Boil until they are absorb­ed.
Then add the sweet peppers, salt and pepper.
Form into five cutlets and cool. Then knead egg and
bread thin. Fry in deep hot fat and serve with them
a sauce made of last five ingredients.
Mrs. Jean S. Tripi.
Use T. & C. BEST Flour
43
Sandwiches
English Walnut Sandwich.
One-quarter pound English walnuts, a lOc bottle
olives, a few sweet peppers, lOc worth cream cheese,
2 or 3 sweet pickles. With or without mayonnaise
dressing.
Mrs. S. W. Fryer.
Pimento Cheese Sandwiches. White or Brown Bread.
Put 10 cents worth of cream cheese and 2 canned
pimentoes through the meat grinder. Season with
salt and cayenne and mix with a little sour cream.
Beat thoroughly.
Mrs. Jansent.
For Fifty Deviled Ham Sandwiches.
One pound boiled ham ground fine, 2 stocks celery
ground fine, 1 dozen olives ground fine and dressing
for same, 2 eggs beaten well, 4 tablespoons sugar, 2
tablespoons Colman's mustard dissolved in 4 table­spoons
of vinegar. Stir all together well. Put in dish
and place on fire, stirring constantly until thick cream
and then pour over ham quite warm. When cool
spread on bread with lettuce leaf.
Mrs. Catherine Stiles.
Sandwich Filling.
Drain the liquor from one quart piccalilli, boil
one calf's tongue, take six pickled holland herring,
run all through a meat grinder and mix thoroughly.
This makes a nice sandwich filling with rye bread.
Louise A. Bentz.
Use T. & C. BEST Flour
/
FRANK HAMMOND
DIAMONDS, WATCHES, SILVERWARE, OPTICAL
GOODS, WEDDING PRESENTS
WE are the only Jewelers in the business section of Buffalo owning
their place of business, with no rent to pay, and discounting all
bills, we feel justified in saying we can sell anything in the jewelry line
under the lowest prices asked by our competitors.
43 Years in Same Location 24 Years Railroad Watch !~spector
RAILROAD WATCHES A SPECIALTY.
Eyes tested for glasses Free of Charge "We WATCH Buffalo"
54 and 56 Seneca Street
BELL PHONE, TUPPER 561-W
F. W. HIBBARD
CARPENTER
CONTRACTOR and BUILDER
108 FARGO A VENUE
ESTIMATE ON ALL
BUILDINGS
PHONE, BELL SENECA 2576-J
REPAIRING IN ALL
ITS BRANCHES
ESTABLISHED 1860
]. H. NORTHEN
HARDWARE AND ROOFING
373 MICHIGAN AVENUE
COPPER, TIN AND
SHEET IRON WORK BUFFALO, N.Y.
45
Cakes and Cookies
Devil's Food Cake.
One-half cup sugar, % cup cocoa, % cup coffee,
boil slowly until thick, set aside to cool; 1 cup of
sugar, lj2 cup of butter, % cup of Cold coffee, 2 cups
of flour, small quantity soda, little baking powder, salt,
flavor with Slade's Pearl vanilla; add the above and
mix thoroughly and bake in moderate oven.
Mock Frosting:-Two cups confectioners sugar, 4
tablespoons hot coffee, teaspoon Slade's Pearl vanilla,
4 teaspoons cocoa.
Mrs. Bessie Dusing.
Sponge Cake.
Beat 6 eggs with 2 leyel cups of granulated sugar
for 25 minutes or until there is no grit; the:ri sift 2
level cups of flour twice into it, add Slade's flavoring.
Line your cake dish with greased paper, then cover
with paper when put into oven.
Mrs. Elizabeth Hayes.
Apple Sauce Cake.
· One cup sugar, % cup butter, 11/2 cups apple sauce
(unsweetened), 1 teaspoon soda, 1 cup raisins, 2 cups
flour, 1 teaspoon cloves, 1 teaspoon cinnamon. Bake
slowly.
Helen Duerr.
Use T. & C. BEST Flour
I
46
Devil Food Cake.
One-quarter lb. chocolate dissolved in 1 cup boil­ing
water; let cool; 2 small cups brown sugar, lj2 cup
butter, lj2 cup sour milk, 2 eggs, 1 rounding teaspoon
of soda dissolved in a little black coffee, 2 cups flour;
beat the eggs separate and put in the whites last.
Put together with frosting.
Mrs. Hattie Gillett.
Sponge Cake.
Take 3 eggs and beat one minute, add 1% cups
of sugar and beat five minutes, add 1 cup of sifted
flour and beat one minute, half cup of water; now add
another cup of flour with 2 teaspoons baking powder,
beat one minute, add teaspoon of Slade's Pearl va­nilla
or any flavor desired, and a pinch of salt.
Phoebe Varley.
Fried Cakes.
One cup hot mashed potatoes, 1 cup sugar, ¥2 cup
butter, 3 eggs, 1 cup milk, 4 cups flour, 4 teaspoons
baking powder, small teaspoon salt, teaspoon Slade's
Pearl vanilla. Cream, sugar and butter, then add hot
potatoes, then eggs, milk, then flour, baking powder
and Slade's Pearl vanilla.
Mrs. Kathryn Streich.
Layer Cake.
Three eggs (well beaten), 114 cups sugar, 1% cups
flour, 2 teaspoons baking powder, %, cup hot milk.
Frosting:-Two cups 'confectioners sugar, % cup
butter (creamed), lj2 cup cream (whipped). Chop
almonds fine and brown them in the oven to sprinkle
on top of cake.
Mrs. Mary Tralles.
Use T. & C. BEST Flour
47
Sunshine Cake.
Whites 7 eggs, yolks 5 eggs, cup granulated sugar,
pinch salt, 1-3 teaspoon cream of tartar, cup flour,
Slade's flavoring. Sift, measure and set aside flour
and sugar. Beat yolks and whites separately, add
pinch of salt and cream of tartar to whites. Whip
until very stiff, add sugar and beat in, then add beaten
yolks; add flour, folding in lightly. Bake in a moder­ate
oven from 20 to 40 minutes.
Elizabeth Schaaf.
Cocoanut Cake.
Mix together 2 yolks and one whole egg, 1% cups
of granulated sugar and 2 large tablespoons of soft
butter, then gradually add one cup of sweet milk, 2
cups of flour with 2 teaspoons of baking powder
sifted, add a pinch of salt, also Slade's Pearl vanilla
for flavoring.
Frosting for Cake :-Prepare one fresh cocoanut,
boil 1 cup of granulated sugar with a little water till
it threads from a spoon, then pour gradually on the
whites . of two eggs beaten very stiff, whip till stiff
enough to spread, put in between layers with some
of the cocoanut, then put the remainder on the top
and sides.
Mary Weigel.
Crumb Cake.
Two cups brown sugar, 2 cups flour, % cup short­ening,
% teasnoon baking powder, lj2 teaspoon mace
or nutmeg; rub together until thoroughly mixed and
take lj2 cup of mixture away for top of cake. Then
add 1 egg, 1 cup sour milk and 1 scant teaspoon of
soda. Put into tin and sprinkle the half cup of crumbs
over top and bake.
M. Dole.
Use T. & C. BES'l' Flour
,.
\
48
Devil's Food Cake.
One cup sugar, 2 tablespoons butter, yolk oj egg, 2
cups flour, 2 tablespoons cocoa, 1 cup milk, 1 teaspoon
baking soda (saleratus), ~Hades Pearl vanilla. Place
sugar and butter in mixing bowl. In basin on the
stove, place Y2 cup of milk, together with cocoa or
chocolate; when boiling stir in yolk of egg slightly
beaten. When thickened to gravy stage, remove from
fire and pour, while hot, over sugar and butter in
mixing bowl. Stir mixture thoroughly and add re­maining
milk in which a level teaspoon of baking
powder has been dissolved. Add 2 cups flour, flavor
with Slade's Pearl vanilla. Bake in two tins. Put
together with fudge or chocolate frosting using white
of egg.
Mrs. Sarah E. Rogers.
Spice Cake.
One cup of granulated sugar, lh cup of shortening,
1 cup of sour milk, 1 egg, 1 teaspoon of saleratus, 1
teaspoon of baking powder, 2¥2 cups of flour, salt, cin­namon
and cloves to suit the taste; beat eggs, sugar,
and shortening together; dissolve saleratus in milk,
sift baking powder with flour; add milk and flour al­ternately
to eggs and sugar. Sprinkle granulated
sugar on top of cake just before placing in the oven.
Anna B. Gill.
Delicious Cake.
One cup flour, 1 cup sugar, 1 teaspoon baking pow­der,
sifted three times; butter size of egg, melted in
cup and add 2 eggs and fill rest of cup with milk;
pour into sifted flour and sugar, add Slade's flavoring
and beat well; bake in loaf. Be sure and sift flour
and sugar three times or it will not be good.
Mrs. Sophia Greglistine.
Use T. & C. BEST Flour
49
My Son's Favorite.
One and one-half cups of granulated sugar, Yz cup
of butter, pinch of salt, 4 eggs, a scant 3,4 cup of milk,
2% cups (good measure) of sifted flour, 2 teaspoons
of baking powder, juice of one orange. Cream butter
and sugar thoroughly, add yolks of eggs, milk, juice
of orange, flour and lastly the white of the eggs (beat­en
to a froth). Bake in three square layers. This
will make 1 Yz cakes of two layers each.
Filling for this Cake :-One cocoanut grated fine
(do not use desiccated), 1 pint of whipped cream, 1
cup of granulated sugar, whites of 3 eggs (beaten to a
froth), grated rind of one orange. To whipped cream
add sugar, fold in whites of eggs and rind of orange
and 1lj2 cups of grated cocoanut. Have cake thor­oughly
cool, then spread layers with above filling, re­serving
enough to spread on sides when layers are
put together. After cake is covered sprinkle top and
sides with grated cocoanut. The yolks ·remaining
can be used for boiled salad dressing.
Mrs. Otillie Claris.
Chocolate Cake.
One-half cup butter (scant), 13,4 cups sugar, 3 eggs,
13,4 cups flour, 1 teaspoon baking powder, 1-3 tea­spoon
baking soda in lj2 cup sweet milk, 1,4 cake Bak­er's
chocolate grated and boiled in lj2 cup sweet milk
until thick. When cold add.
Ida M. Murchison.
Angel Cake.
Whites of 11 eggs beaten stiff, 1 cup sugar, 1 cup
flour, lj2 teaspoon cream tartar, flavor with Slades
extract to suit. Bake slowly one hour or more.
Mrs. ·Freda Bradley.
Use T. & C. BEST Flour
50
Genuine Wedding Fruit Cake.
This is delicious. One lb. of brown sugar, 1 lb. of
butter, 10 eggs (whites and yolks beaten separately),
2 lbs. of raisins, 2 lbs. of currants, ljz lb. of lemon
peel (cut fine), ljz lb. orange peel (cut fine), ljz lb. of
citron (cut fine), 1 lb. of flour, 1 lb. of English wal­nuts,
11/2 teaspoons of cinnamon, 1% teaspoons of
cloves, 11/2 teaspoons of nutmeg, 1 teaspoon of bak­ing
powder, 1 teaspoon of Slade's Pearl vanilla, 1 tea­spoon
of Slade's Pearl Lemon, lj2 pint of best brandy.
This makes four good sized cakes. Bake from 2% to
3 hours in a slow oven.
Mrs. Harriett A. Davis.
Nut Cake.
Cream 2 tablespoons butter with 1 cup of sugar,
add the yolks of 3 eggs, then one cup of milk, two
cups of sifted flour with 2 teaspoons baking powder,
1 cup of walnut meats cut fine, and last the stiffly
beaten white of 1 egg, reserving the other 2 for icing;
add to the cake a pinch of salt and Slade's flavoring.
Bake in a slow oven.
Mrs. A. L. Eichelberger.
Blackberry Cake.
Three-quarter cup of butter, 1 or 1% cups sugar,
cream the butter and sugar; add 3 eggs, 1 heaping
cup blackberries (crush them fine), (blackberries or
raspberries), 1 teaspoon soda dissolved in berries, 2
cups flour, lj2 teaspoon cloves, lj2 teaspoon cinnamon,
lf::! of nutmeg grated. Bake in layers or loaf
and frost. · For frosting use juice of berries and con­fectioners
.sugar.
Edna L. Springborn.
Use T. & C. BEST Flour
•
•
51
Crumb Cake.
Three-quarter cup of butter, 1 cup of brown sugar,
21,4 cups of flour (crumb this), take 1 cup of crumbs
out for top of cake; % cup of sour milk (good half),
a scant teaspoon of saleratus dissolved in a little
sour milk, 1 cup of raisins, 1 cup of currants, a little
lemon and citron peel; don't stir until all is in to­gether;
now put the cup of crumbs on top of cake,
and pad down lightly and sprinkle on top with
Slade's Pearl vanilla or maple. Bake about 40 min­utes
in a moderate oven.
Mrs. Christina Hawley.
Cocoa Cake-2 Layers.
One-half cup butter, 11/2 cups brown sugar, 2 eggs,
1 teaspoon Slade's Pearl vanilla, 1 cup sweet milk,
1 cup cocoa, 114 cups flour, scant teaspoon soda in
flour.
Filling:-One and one-quarter pound dates, take
out stones and cut in two, then add a small piece of
butter and 3 tablespoons of sugar.
Mrs. Emily Gerrard.
Maple Walnut Cake.
One and one-quarter cups granulated sugar
creamed with lj2 cup butter, add 1 cup sweet milk, 2
cups flour, which have been sifted with 4 level tea­spoons
baking powder, add pinch of salt and a few
drops of Slade's Pearl vanilla; fold in the stiffly
beaten whites of 3 eggs and bake in two layers; stir
sufficient confectioners sugar into % cup of maple
syrup to make frosting stiff enough to spread, put
between and on top, then sprinkle broken walnut
meats over the cake.
Mrs. Mary Gerber.
Use T. & C. BEST Flour
52
Velvet Sponge Cake.
Two eggs well beaten, 1 cup sugar, 1 teaspoon
Slade's flavoring, little salt, 1 cup flour, 1 level spoon
cream tartar sifted in flour. Add to sugar and eggs
lh cup hot milk and 1 tablespoon butter; add to milk
lh teaspoon soda.
Mrs. Dora Spencer.
Christmas Cake.
Mix 1 lb. brown sugar, 3 eggs, 1 large teaspoon of
soda in :Y2 cup of boiling water, add and mix well 1
teaspoon ground cinnamon, 1 teaspoon ground cloves,
:14 lb. shelled almonds chopped fine, 4 cups flour. Roll
dough and cut in squares, frost with confectioners
sugar mixed with milk.
Mrs. Adelia Glair.
Spice Cake.
One cup sugar, 3 eggs lh cup butter, lh cup cur­rants,
lh cup raisins, 1 cup sour milk, 1 teaspoon cin­namon,
1 teaspoon cloves, 1 teaspoon allspice, nut­meg,
1 teaspoon salaratus, 3 cups flour.
M. Lehman.
Loaf Cake.
One-half cup butter, 1 cup sugar, 2 eggs, 1 teaspoon
Slade's Pearl vanilla, 3 teaspoons baking powder, 2
cups flour, % cup milk. Cream ·butter and sugar to­gether.
Add yolks of eggs well beaten, Slade's Pearl
vanilla. Mix together with flour and stir the mixture
alternately with the milk and the well beaten whites
of eggs. Bake in shallow pan in moderate oven lh
hour.
Mrs. Julia Carrigan.
Use T. & C. BEST Flour
53
Cider Cake.
Two cups brown sugar, 1 cup shortening, 3 cups
flour, 1 cup raisins, 1 cup sweet cider, 3 eggs, 1 tea­spoon
of cloves, lj2 teaspoon allspice, 1 teaspoon soda.
Method: Cream sugar and shortening, add eggs,
stir soda into cider, mix lastly flour and raisins, the
latter well floured. Bake in Turk's head pan one
hour in moderate oven.
Edith A. Tischendorf.
Eggless Cake.
Cup sugar (brown), large tablespoon butter, %
teaspoon nutmeg, % teaspoon cinnamon, :Y2 teaspoon
cloves, cup sour milk or buttermilk, 1 level teaspoon
soda dissolved in a little hot water, 1% cups flour, cup
nut meats, cup raisins and citron.
Ida Windsor.
Potato Cake.
Three-quarters cup butter, 2 cups sugar, lj2 cup
milk, 1% cups mashed potato, 2 cups flour, 4 eggs,
:Y2 cup grated chocolate, 1 teaspoon cinnamon, 1 tea­spoon
nutmeg, 1 teaspoon clove, 2 teaspoons baking
powder, 1 cup nuts.
Mrs. E. R. Price.
Spice Cake.
One cup sugar, %cup butter, 1 cup sour milk, 1 tea­spoon
soda dissolved in 1 tablespoon hot water, 2 cups
flour, 1 teaspoon cinnamon, 1 teaspoon cloves, :Y2 tea­spoon
nutmeg, 1 cup chopped raisins. If desired as
a dessert bake in cup-cake tins and serve warm with
whipped cream.
Catherine B. Kent.
Use T. & C. BEST Flour
54
Nut Cake.
Two eggs, 1 cup sugar, lj2 cup butter, % cup milk,
1 large cup chopped walnuts, 2 teaspoons baking pow­der,
1% cups flour.
Ida M. Clark.
Spice Cake.
One and one-half cups sugar, 2% cups flour, lj2
cup butter, 1 cup sour milk, 2 eggs, 1 teaspoon soda,
2 teaspoons cinnamon, 2 teaspoons allspice, 1 tea­spoon
cloves, 1 cup broken nut meats, 1 cup raisins ..
Mrs. Mary A. Ross.
Cheap Cream Cake.
One cup of sugar, 1 egg, 1 cup sweet milk, 2 cups
flour, 1 tablespoonful butter, 2 heaping teaspoons of
baking powder; Slade's flavoring to taste. Divide in
three parts and bake in round shallow pans.
Cream Filling: Beat 1 egg and Y2 cup sugar to­gether,
then add 14 cup flour, wet with a very little
milk and stir this mixture into Yz pint of boiling
milk until thick, Slade's flavoring to taste. Spread
the cream when cool between the layers.
L. Robinson.
Loaf Cake.
Three-quarters cup sugar, 1 tablespoon butter,
whites of 2 eggs, % cup milk, 3 teaspoons baking
powder, 1% cups flour; flavor with Slade's Pearl va­nilla.
Bake quickly.
Frosting: Beat all together to a cream; yolks of
2 eggs, 3 tablespoons sugar, 1 teaspoon cinnamon.
Spread on cake and set in the oven to crisp over
quickly.
•. Mary E. Ashton .
Use T. & C. BEST Flour
55
Delicate Cake.
Whites of 4 eggs, 1 cup of sugar, 1 cup of milk, Y2
cup of butter, 2* cups of flour, 2 large teaspoons of
baking powder. Cream butter and sugar, add milk,
then sift in flour and baking powder, beat whites of
eggs and add last, Slade's flavoring to taste.
Miss E. Wesp.
Sea Foam Cake.
Whites of 7 eggs beaten half, then add 1,4 teaspoon
cream tartar, beat stiff enough to hold a silver fork,
1 cup sugar sifted four times, add slowly; then add
yo],ks 5 beaten eggs, 1 teaspoon Slade's Pearl vanilla,
fold in slowly 1 cup flour sifted four times. Bake in
slow oven 40 minutes. (Place a pan of cold water
in oven.) Use angel food tin.
Mrs. Lydia Yensby.
Potato Cake.
One cup sugar (scant), 4 eggs, % cup potato flour, \. 1
1 teaspoon baking powder, pinch salt. Method: Beat '
egg yolks and sugar, add baking powder to flour and
sift in egg and sugar, add salt; beat whites of eggs
very stiff and stir all together. Put in a deep round
tin or bake in layers in a moderate oven, twenty-five
to thirty minutes. ,.
Mrs. ~ary Wiot.
Easter Lily Cake.
One-third cup butter, 1 cup sugar, % cups milk,
1% cups flour, 2% teaspoons baking powder, 3 egg
whites, 1-3 teaspoon Slade's Pearl lemon, 2-3 tea­spoon
Slade's Pearl vanilla.
Emily G. Campbell.
Use T. & C. BEST Flour
56 .
Apple Sauce Cake.
One cup of sugar, 1f2 cup of butter, 1% cups of ap­ple
sauce made from sour apples, 2 teaspoons of soda
diS!iOlved in apple sauce, 1 teaspoon of cinnamon, 1f2
teaspoon cloves, 1 nutmeg, 1 cup of seeded raisins
and 3 cups of flour.
Gertrude H. Blodgett.
f
Layer Cake.
Two well beaten eggs, 1 cup sugar, 1% cups flour,
2 teaspoons baking powder,% cup milk, butter size of
a walnut. Bake in two layers.
Mocha Filling-One-quarter cup butter, 1% large
cups confectioners sugar, cream together, 2 farge
4 tablespoons of strong coffee, 1 teaspoon cocoa, % tea­spoon
Slade's Pearl vanilla; cream all together cold.
Mrs. Elizabeth Schaefer.
Black Chocolate Cake.
Bea ': up yolks of 2 eggs, add % cup sweet milk, 4
tablespoons melted chocolate. Let come to a boil.
When cold add 1 cup granulated sugar, 4 tablespoons
melted butter, ¥2 cup sweet milk, lf2 cup flour, 1 small
teaspoon soda, 2 even teaspoons baking powder, 1
teaspoon Slade's Pearl vanilla.
Ina Masters.
Swedish Potato Flour Cake or Sponge Cake.
·One cup granulated sugar boiled in water until it
strings, 5 eggs, whites and yolks beaten separately;
add sugar to whites of eggs, % teaspoon baking pow­der
in 9 heaping teaspoons potato flour, add yolks of
eggs, juice of ¥2 lemon. Bake in round tin % to %
hour.
L. W. DeGraff.
Use T. & C. BEST Flour
...
59
Pound Cake. ·
One and (me-half cups of flour, 1 cup ot'U butter, lj2
. cups of sugL ·, 5 eggs, 1f2 teaspoon of bakin~{Uelted,
Beat Lutter and flour to a cream; beat eggs and~ven
• very light, put C'1l together and add baking powd~ ..
Bake in a slow oven.
Mrs. Bertha Moeloth.
Lighting Cake.
One_ cup of sugar, 1 cup of flour, 1 heaping teaspoon
of b::-,ri.ing powder, sifted together 4 times, then put a
piece of butter s1ze of an egg, melted in a cup, not
hot,· then break 2 eggs in the cup, and fill up with
milk. 1 teaspoon of Slade's Pearl Vanilla; stir hard
and put i~ pans.
Mrs. Harriet E. Davis.
Spice Cake.
Three eggs, 1 cup molasses, 1 cup sugar, 2-3 cup
butter, 1 teaspoonful soda in• 1 cup sour milk, 1 tea­spoonful
nutmeg, 11/2 teaspoonful cinnamon, 1 tea­spoonful
cloves, 3 cups flour.
Jessie May Wilder.
White Cake.
One cup sugar, V2 cup butter, % cup sweet milk, 2
cups flour, 2 teaspoons baking powder, whites of 3
eggs beaten to a stiff froth and put in last thing; beat
sugar and butter to a cream, add milk, flour and bak­ing
powder and beat hard, then add the whites of
eggs, a pinch of salt.
Annie E. Milow.
Use T. & C. BEST Flour
56 58
Jutter Frosting for Cake.
()IJ.e c~ • •
ple tespoons melted butter, 2 tablespoons milk,
.41 oon Slades Pearl vanilla. Thicken with con-lOners
sugar.
Mabel J . Bowman.
Potato Cake.
Three-fourths cup of butter, 1lj2 cups of sugar,
lj2 scant cup of milk, % cup fresh mashed potatoes,
% cup chopped nuts, 11/2 cups flour, 3 eggs, 1lj2 tea­spoons
baking powder, 2 squares chocolate (me1ted). /
% teaspoon cloves, % teaspoon cinnamon, lj2 tea­spoon
nutmeg, Slade's Pearl vanilla.
Louise M. Moershfelder.
Oatmeal Cookies.
Three cups of flour, 2 cups of oatmeal, 1 cup of
sugar, 1 cup of lard, 2-3 cup of water, lj2 teaspoon of
soda, 1 teaspoon of salt. Filling-One pound dates,
1 cup brown sugar, 1 cup hot water. Boil until thick,
stirring constantly. Fill before baking.
Mrs. Eliza Kaiser.
·Ginger Cookies.
Two cups molasses, 1 cup brown sugar, 1 cup short­ening
(lard or drippings), 2 scant teaspoons soda and
fill cup with warm water, 1 teaspoon salt, 2 teaspoons
vinegar, 2 teaspoons baking powder, 1 teaspoon gin­ger
and other spices if desired. Mix stiff with pastry
flour; best mixed night before; requires less flour and
easier to handle.
Mrs. Margaret Shaw.
Use T. & C. BEST Flour
59
Brownie.
One cup sugar, 2 eggs beaten stiff, %cup butter, %
cup flour, % cup walnuts, 2 squares chocolate melted,
salt and Slade's Pearl vanilla. Bake in medium oven
20 minutes. Cut in squares while warm.
E. R. DeGraff. ·•
Anise Christmas Cookies.
One and one-half cups sugar, 3 eggs, 1 cup butter
and lard mixed, 8 tablespoons water, 2 rounded tea­s:;_:;.::>
onb baking powder, 5 drops anise oil, flour for soft
dough; roll thin.
Minnie G. Rappold.
Oatmeal Cookies.
Two cups flour, 2 cups oatmeal, 1 cup sugar, 1 cup
butter; rub these together, then add 2 eggs well
beaten, then add % teaspoon of soda dissolved in one
tablespoon of water, next add 1 teaspoon cinnamon,
1 teaspoon nutmeg, 1 cup raisins. Mix, do not roll;
just take one te~spoon at a time and . flatten each,
then bake.
Regina Flood Keyes.
Crullers.
One cup sugar, 2 eggs, 3 cups flour, 3 teaspoons
baking powder, lj2 teaspoon grated nutmeg, lj2 tea­spoon
salt, 1 cup milk, 3 tablespoons melted butter.
Beat yolks of eggs and sugar until thick, add melted
butter next, flour, salt, baking powder and nutmeg
sifted together, next pour in milk and beaten whites
of eggs; mix all thoroughly; roll out on well floured
board, cut in rings and fry in hot fat.
Mrs. G. E. Irr.
Use T. & C. BEST Flour
60
Cookies.
TWo eggs, 1 cup sour cream, 1 cup bacon grease,
2 cups sugar, 1 teaspoon of saleratus, 1 teaspoon of
nutmeg, 1 teaspoon Slade's Pearl lemon. Mix soft.
Evelyn G. Robinson.
Drop Cakes.
One and one-half cups sugar, 1 cup butter, 2 eggs,
lj2 cup buttermilk, 2 teaspoons soda, 2% cups flour,
1% cups cut raisins, a little cinnamon or nutmeg.
Cream butter and sugar, add the eggs well J:leatcn, U
add buttermilk and soda, then flour and raisins; stir
well and add the cinnamon and nutmeg, bake until
well browned. When these are cold remove from pan
and place on oil paper to prevent sticking.
Beatrice F. Neville.
Herman Cookies.
Two cups of sugar, 1 cup of butter, Vz cup of lard,
3 eggs, lj2 teaspoon of soda in boiling water, 3 table­spoons
of sweet milk, 2 cups of currants, 1 nutmeg
grated, 1 teaspoon of cloves, 1 teaspoon of cinnamon,
flour enough to make a stiff batter. Cut out and bake
in a hot oven.
Mrs. Anna Streichan.
Rocks.
One and one-half cups sugar, Y2 cup lard, Yz cup
butter, 1 cup sour milk, 3 cups white flour, 2 cups
graham flour, lh cup currants, Y2 cup Sultana raisins,
Vz cup chopped walnuts, Vz nutmeg, Y2 teaspoon
cloves, % teaspoon cinnamon, lh teaspoon soda, 2
eggs. Drop on greased pan and bake.
Mrs. Margaret Simpson.
Ust> T. & C. BEST Flour
61
Chocolate Cookies.
Six eggs, 1% cups sugar, :Y2 cake bitter chocolate, 1
cup flour, 1 teaspoon Slades' Pearl vanilla. Beat yolks
of eggs and sugar to a cream. Add the beaten whites,
flour and vanilla. Melt chocolate and add last thing.
Pour into greased dripping pan and bake. When cold
cut in squares.
Mrs. C. F. Zimmerman.
Rocks Christmas Cookies.
One cup melted butter, 1% cups white sugar, 3 eggs
beaten separately, 1 teaspoon baking soda (scant),
3 teaspoons cinnamon, 2 teaspoons cloves, 3 cups
flour, 1 lb. chopped dates, 1 lb. walnut meats. Drop
from the end of a knife on a buttered pan and bake
in a hot oven about twenty minutes.
Mrs. Alice McDonald.
Cookies.
One cup sugar, 1 cup butter, 1 cup sour milk, 1 level
teaspoon baking soda, Slades Pearl vanilla, and
a pinch of salt, also flour to make a stiff dough. Roll
very thin.
Mrs. Bertha Muskopf.
Cream Cookies.
Two cups sugar, 1 cup butter or % cup butter and
V2 cup lard, 1 cup sour cream, 1 teaspoon soda. Mix
into a soft dough.
Mrs. Anna G. Magoffi.n.
Dropped Sugar Cookies.
Two cups sugar, 2 eggs, 1 cup butter, 1 cup sour
milk, 1 teaspoon soda, a little salt and a little nutmeg.
Helen L. Shults.
Use T. & C. BEST Flour
/
62 "
Oatmeal Cookies.
Two eggs, 1 cup sugar, beat yolks of eggs with sug­ar;
1 cup butter or shortening, 1 teaspoon cinnamon,
2 cups oatflakes, 1 cup chopped raisins, 1 scant tea­spoon
of soda in 3 tablespoons of boiling water, 2 cups
flour. The whites of the eggs are beaten stiff and
mixed with the flour. Bake on the bottom of tins.
Anna E. Clark.
Oatmeal Cookies.
One cup sugar, 2 eggs, % cup drippings, 1 te!"fspoo11
soda, 1 teaspoon each of baking powder, cinnamon
and salt, % cup raisins, 2 cups each of flour and oat­meal.
Drop on buttered tins.
Loretta J. Armburst.
Oatmeal Cookies.
Cup of sugar, % cup butter, 2 eggs, 4 tablespoons
sweet milk, 2 cups rolled oats, 2 cups flour, 1 cup chop­ped
raisins, a teaspoon soda, a teaspoon Slades va­nilla,
and a pinch of salt. Drop on greased pan and
bake.
Rosa A. Hopkins.
Molasses Cookies.
Two eggs, 1 cup molasses, 1 cup sugar, 1 small cup
shortening, 1 teaspoon cinnamon, 1 teaspoon ginger,
3 teaspoons (small) soda. Stir soda in molasses un­til
well dissolved; flour to make a soft dough. Bake
in quick oven.
Carrie D. Stroud.
Use T. & C. BEST Flour
63
Dessert
Hamburg Cream.
One large lemon, 1 cup granulated sugar, 4 eggs.
Stir together the rind and juice of 1 large lemon,
one cup sugar and add the yolks of 4 eggs well beaten.
Put on in double boiler. Stir for five minutes. When
quite thick take from fire and whip in your 4 whites
well beaten. Serve ice cold with whipped cream.
This makes seven sherbet glasses.
Anna Steele Haurick.
Charlotte Russe.
Line dish with lady fingers which are stuck togeth­er
with the white of an egg and sugaP, 1 pint cream
whipped, white of 2 eggs beaten, 1 cup white sugar,
lj2 box of gelatine dissolved in luke warm water. Fla­vor
with Slades Pearl vanilla.
Miss A. E. Slacer.
Chocolate Whip.
One pint milk, 3 eggs, 3 tablespoons sugar, 1 square
chocolate melted, 1 teaspoon Slades Pearl vanilla.
Separate the whites and yolks of eggs. Beats yolks,
adding sugar and then milk. Put in double boiler.
When hot, add chocolate. Stir while boiling. Pour
in sherbet glasses. Beat whites of eggs until stiff,
add tablespoon sugar and vanilla and put over choco- -
late mixture when cool. Serve cold.
Miss Minta Mayer.
Orange Float.
Put one quart of water, 1 cup sugar and the pulp
and juice of 2 lemons on the fire. When boiling, thick­en
with 4 tabl~poons cornstarch and boil ten or
twelve minutes, stirring constantly. When cold, pour
it over some sliced oranges and spread the beaten
whites of 2 eggs. Sweeten and flavor with a few
drops of lemon juice over all.
Miss Nellie L. Falke.
Use T. & C. BEST Flour
"Consume Our Coal and
be a Satisfied Consumer"
C. A. & M. KAISER
47 Virginia Street
Phones 5 Bell, Tupper .l36.l-W I Federal, 43-064 BUFFALO, N Y.
:-~ -
~IIIIIIHIIIIIIIIIIIIIIIIIIIIIIIIUIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIflllnllllllllllllllllllllllllllllllllllllllllllllllqiiiJinlllllllllllllllllllllll~
EASTERN STAR RINGS MASONIC RINGS
C. C. PENFOLD
MANUFACTURNIG JEWELER
EASTERN STAR .JEWELS AND JEWEL-RY
SPECIAL WORK TO ORDER
700 MAIN STREET BUFFALO, N . Y .
George. Sutton
Commercial Printer
297 Seneca Street BUFFALO, N. Y.
65
Pudding
Apple Strudle.
Ingredients for from six to eight persons.
Two cups flour, 2-3 cup milk, 1 egg, 2 level table­spo6fi,;;
butter, 3 level teaspoons baking powder, 1,4
level teaspoon salt, 3 or 4 tart apples peeled and chop­ped,
% cup sugar, 1j2 cup raisins chopped, 14 level
teaspoon cinnamon, grated rind of half a lemon, 1,4,
cup soft butter for spreading. Baking time thirty
minutes. Sift the flour, add baking powder and salt,
rub in butter and beat the egg and milk and add to
mixture. Knead lightly for a moment and roll out
on a floured board into a sheet 14 inch thick. Spread
this with soft butter and cover with raisins and apples.
Sprinkle with sugar, cinnamon and lemon rind and
roll as you would a jelly roll. Place on a shallow
greased pan and brush with milk. Bake in a quick
oven about thirty minutes. Serve warm with hard
sauce or cream.
Mary Fullmer.
Graham Pudding.
One-half cup molasses, lj2 cup sweet milk, 1j2 cup
raisins, 1 cup graham flour, 1 teaspoon soda stirred
in molasses. Steam for two hours.
Sauce: Four tablespoons sugar, 2 tablespoons
butter, 1 tablespoon cornstarch. Lemon or wine for
flavoring. Use hot water to thicken.
Nellie B. Stroud.
Use T. & C. BEST Flour
66
Caramel Pudding.
Six tablespoons flour, 2 tablespoons butter, 2 table­spoons
white sugar, 2 teaspoons baking powder, 2
eggs and enough milk to make a stiff batter.
Maple syrup-Method: Pour sufficient syrup in mold
to float pudding. Mix all ingredients together. Pour
into center of syrup and steam two and a half or
three hours.
Kathryn Tallis.
}fountain Dew Pudding.
Two cups of bread crumbs or crackers, yolks of 2
or 3 eggs (as you wish), lj2 cup sugar, 2 tablespoons
shredded cocoanut, 1 teaspoon of Slades Pearl lemon
extract or lemon juice and grated rind, 1 pint milk or
water. Bake half an hour. Have whites of eggs
beaten stiff with a cup of sugar.
Jessie D. Root.
Apple Pudding.
Fill a buttered baking dish with sliced apples and
pour over the top a batter made of one tablespoon of
butter, lj2 cup sugar, 1 egg, 1fz cup sweet milk and 1
cup flour in which has been sifted 1 teaspoon baking
powder. Bake in a moderate oven till brown. Serve
with cream and sugar or liquid sauce. Peaches are
very nice served in the same way.
Mrs. B. M. Hunt.
Apple Snow.
Peel and grate 2 large sour apples, sprinkling over
it a small cup of powdered sugar as you grate it to
keep it from turning dark. Break into this the whites
of 2 eggs and beat. This will fill a large dish. Pour
custard around it if liked.
Mrs. E. Straehle.
Use T. & C. BEST Flour
67
Carrot Pudding.
One cup grated carrots, 1 cup grated potato, 1 cup
chopped suet, 1 cup brown sugar, 1 teaspoon soda dis­solved
in hot water, 1 teaspoon salt, 2 teaspoons cin­namon,
1 cup chopped raisins, 1 cup currants, ll/2 cup
flour (large cups). Steam well for two hours.
Sauce: Two eggs, 1 cup sugar, 1j2 cup butter, juice
of 1 lemon. Put in double boiler and boil.
Mrs. Margaret Reinhardt.
Walnut Pudding.
One-quarter cup butter, 1j2 cup sugar, % cup molas­ses,
1j2 cup sweet milk, 1% cups flour, 1j2 level tea­spoon
soda, 1;4 teaspoon cinnamon, 1;4 teaspoon
Slades Pearl vanilla, a few drops lemon, % cup
chopped walnuts, 2 eggs. Cream, butter and sugar
and put together in the order named. Steam for two
and a half hours. Serve with a sauce or cream.
Mrs. Mira E. Moore.
Fruit Pudding.
One cup raisins, 1j2 cup currants or citron, 1 tea­spoon
of mixed cloves, cinnamon and allspice, l tea­spoon
soda, 2 small cups flour, 1 cup molasses, 1 small
cup butter or suet, 1 cup 'milk, a little salt. An egg
can be used or not. Steam for three hours.
Sauce: One large cup sugar, 1j2 cup butter. Beat
these to a light froth and then add and beat well with
the yolk of 1 egg. Beat the white very light and then
to this add wine or flavoring. A little milk may be
added if you wish the sauce thinner. Set it on a pot of
hot water for ten or fifteen minutes.
Mrs. Ellen J. Falke.
Use T. & C. BEST Flour
68
Peach Pudding.
Fill pudding dish with whole peeled peaches. Pour
over them 2 cups of water. Cover closely and cook
until tender. Drain juice and cool and add 1 pint of
sweet milk, 4 well beaten eggs, 1 cup flour sifted with
1 teaspoon baking powder, 1 cup sugar, 1 teaspoon
melted butter, 1 teaspoon salt. Beat well and pour
over peaches and bake slowly to light brown. Serve
with cream.
Ethel Weinheimer.
Rice Pudding Without Eggs.
One-half cup rice, 3 pints milk, 1 cup sugar, butter
the size . of a walnut, pinch of salt, Slade's vanilla.
Bake one and one-half hours slowly.
Mrs. Mary Peffers.
Apple Pudding.
Fill a buttered baking dish with sliced apples and
pour over the top a batter made of 1 tablespoon of
butter, lj2 cup of sugar, 1 egg, lj2 cup of sweet milk,
1 cup of sifted flour, 1 tablespoon of baking powder.
Bake in moderate oven until brown. Serve with
cream and sugar or liquid sauce.
E. Spoonley.
Cherry Pudding.
One quarter box gelatine, lj2 pint cold water.
Cook ten minutes and then pour over it lj2 pint canned
cherry juice and 1 pint canned cherries. Stir well
until it starts to thicken, then turn into moulds. Whip
lj2 pint sweet cream until thick. Add Slades Pearl
vanilla and sugar to taste. Garnish with bits of cur­rant
jelly.
Mrs. H. E. Milliron.
Use T. & C. BEST Flour
69
Marshmallow Pudding.
Beat the whites of 3 eggs stiff, add 1 cup of sugar.
dissolve 2 teaspoons of gelatine in :Y2 cup of hot water.
After gelatine is dissolved add eggs and sugar. Flavor
with Slades Pearl vanilla. Beat ten minutes, adding
bananas and walnuts before it gets too stiff.
Sauce: Yolks of 3 eggs beaten stiff, 1 cup of milk,
2 tablespoons of sugar. Cook to the consistency of
cream. Set pudding and sauce away to cool. To
serve: Pour sauce over pudding.
Vera I. N. Gill.
Inexpensive Christmas Pudding.
One cup of molasses, 1 cup chopped suet, 1 cup of
sweet milk, 1 cup seeded raisins (washed and chop­ped),
1 pound English walnuts chopped fine, 1,4 lb.
figs chopped. 1 grated nutmeg, 2lf2 cups flour, lf2 tea­spoon
baking powder placed in flour, 1 teaspoon soda,
V2 teaspoon salt. Steam two and one-half hours or
longer.
Sauce: Two tablespoons of butter, lf2 cup sugar, 1
tablespoon cornstarch, 1 cup boiling water. Beat
thoroughly the butter, sugar and cornstarch. Pour
water over them and cook a few minutes in double
boiler. Flavor with brandy, vanilla or lemon.
Mrs. J. Wood.
Prune Whip.
Sweeten to taste % lb. prunes and stew until very
soft. Remove pits and mash fine. When cold add the
beaten whites of 4 eggs and beat together until light.
English walnuts or raisins may be added. Bake in a
moderate oven twenty minutes. Serve cold with
cream sauce or whipped cream.
Ida M. Sticht.
Use T. & C. BEST Flour
/
70
Bread Pudding.
One pint grated bread crumbs, 1 quart of sweet
milk, sugar to taste, yolks of 2 well beaten eggs, grat­ed
rind of half ·a lemon. Bake and when set add
meringue of whites (well beaten), 2 tablespoons sug­ar
and juice of a lemon. Brown.
Grace Aileen Bomm.
Caramel Pudding.
On large cup brown sugar, 14 cup water. Boil un­til
it forms a soft gum drop in cold water. Pour on ~
the whites of 4 eggs be~ten stiff and beat until cold.
Add 1 teaspoon Slades Pearl vanilla.
Custard for pudding: One pint milk, yolks of 4 eggs,
lh cup sugar. Flavor to suit. Boil in double boiler
until thick.
G. Faulkner.
Nut Pudding.
One cup molasses, 1 cup chopped suet, 1 cup sweet
milk, 2lj2 cups flour, 1 cup seeded raisins, 1lb. English
walnuts, 1,i lb. chopped figs, 1 grated nutmeg, 1 tea­spoon
soda. Mix and steam for two and a half hours.
Mable A. Burke.
Fig Pudding.
One-half pound figs, lj2 lb. suet chopped fine, lj2 lb.
sugar, 2 cups fine bread crumbs, 2 eggs well beaten, a
little salt and milk enough to hold all together. Mix
thoroughly and steam two and a half hours. Serve
with hard sauce made of 1 egg, piece of butter size of
an egg, 1 cup brown sugar and flavored with Slades
Pearl vanilla.
Mrs. Gaul.
Use T. & C. BEST Flour
J
71
Lemon Pudding.
One lemon sliced thin, 1 cup sugar, 2 cups water.
Let stand on stove for half an hour to slowly simmer.
Make a batter of 1 egg, 1j2 cup sugar, % cup cold
water, 1 large cup flour, 1% teaspoons baking pow­der.
Pour into pan leaving the liquid in pan. Bake
about thirty minutes and serve hot. The liquid in
pan becomes a little thick and is used as the pudding
sauce.
Mrs. Mary Barnes.
English Plum Pudding.
Five pounds best raisins, seedless, 1 lb. best cur­rants,
washed and rub dry between towels, 1 lb. finely ·
chopped beef suet, 1j2 lb. candied peel, 1 nutmeg grat­ed,
14 teaspoon salt, 2 cups granulated sugar, 2 cups
flour, 1 carrot grated, juice and rind of 1 lemon and 1
orange, 2 teaspoons Slades Pearl lemon extract, 2
teaspoons vanilla extract, 12 eggs beaten well and
enough milk to mix well. Butter a large pudding dish
or six small ones filled with a mixture. Dip a pud­ding
cloth in hot water. Sprinkle a little flour in the
center. Turn it over the pudding and tie firmly
around the upper rim of the bowl. Pin the four cor­ners
together on top and place in a large kettle of
boiling water. Boil slowly but constantly for twelve
hours. Add boiling water as necessary to keep en­tir~
ly covered.
Ida M. Southall.
Peach Pudding.
Cut peaches into butter dish. Cover with a little
sugar. Mix 1 egg with % cup milk. Add 1 cup flour
with 1 tablespoon baking powder.
Ruth Mahan Weber.
Use T. & C. BEST Flour
72
Caramel Bread Pudding.
Caramelize one-h~1f cup sugar and add to 4 cups
scalded milk. When caramel has dissolved add 2
cups stale bread crumbs and let soak thirty minutes.
Beat 2 eggs slightly. Add 2-3 cup sugar, 1j2 teaspoon
salt and 1 teaspoon Slades Pearl vanilla. Add to first
mixture. Turn into buttered pudding dish and bake
one hour. Serve with whipped cream, sweetened and'
flavored with vanilla.
Jane R. Breese.
Bowling Pudding.
One cup molasses, 14 cup butter, 1 cup sour milk,
2 cups flour, 1 teaspoon soda. Spice to taste. Steam
for two hours.
Sauce: One cup powdered sugar, lh cup butter, 2
tablespoons boUing water, 1 egg well beaten.
Mrs. May Bell Magoffin.
Plum Pudding.
One pound flour, 1j2 lb. raisins, 1j2 lb. currents, lh
lp. J:>eef suet, lj2 lb. citron, 1 cup of bread crumbs, 1
nutmeg grated, 1j2 lb. brown sugar, 1 egg. Mix and
beat all together. Grease basin and boil four hours.
Mrs. Carrie Tallis.
St. James Pudding
One cup molasses, 1 cup sweet milk, 14 cup butter,
1 teaspoon soda, 1 teaspoon cloves, 1 teaspoon all­spice,
1 teaspoon cinnamon, flour to thicken as stiff
as cake batter.
Sauce: Three eggs, lh cup butter, 1 cup sugar. Stir
yolks, butter and sugar to a cream. Beat whites stiff
and add flavor to suit. Steam three hours.
Elizabeth Tischendorf.
Use T. & C. BEST Flour
73
Date and Walnnt Plenty.
Two eggs, 1 cup powdered sugar, 1 cup dates, 1 cup
shelled walnuts, 2 tablespoons flour, 1 teaspoon bak­ing
powder, 1 tablespoon water. Stir sugar and eggs
together, and add dates and nuts cut into small pieces.
Add flour and baking powder. Bake in a slow oven
and serve with whipped cream.
Emily P. Albee.
T
Use T. & C. BEST Flour
·.Fire Doors
Metal Sash With Wire Glass
Elevator Gravity Traps
Elevator Door Hangers
Elevator Safety Gates
Steel Rolling Doors
Fire Extinguishers
Kalamein Doors
DUSING & HUNT, INc.
B. M. HUNT
President
F. C. DUSING E. M. PARSONS
Vice President Secretar11
Office and Factory
386-390 Michigan Ave. Buffalo, N. Y.
PHONES S Bell, Seneca 970
( Federal23-726
/
75
Pastry, Pies, etc.
Banana Pie.
Line your pie plate with crust and bake. 11,4 cups of
sw-eet milk, 2 tablespoons flour, yolks of 2 eggs, % cup
of sugar. Add this to milk and boil in double cooker
until it thickens. Then let cool. Slice bananas in
pie crust. Pour the custard over the bananas. Beat
the whites to a stiff froth. Put in oven and brown.
A. Spoonley.
Pumpkin Pie.
Cut the pumpkin in small pieces, cover with water
and a little salt, boil slowly till the pulp is dry, rub
through a colander. For one pie take 2 tablespoons,
or a little more if desired, of the pulp, 1 cup of milk,
one egg, half cup sugar, spice with nutmeg and gin­ger.
Mrs. Thomas Howard.
Lemon Pie.
Two eggs, yolk; first; 2 tablespoons flour, % cup
sugar; mix all these ingredients well in the inner
part of a double boiler; add 1 cup hot water and cook
until thick. When cool add the juice of 1 lemon.
Line a pie tin with crust, then bake until light brown;
when cool cover with the lemon. Whip the whites,
add two tablespoons sugar and a little salt; bake in
oven until light brown.
Mae K. Heath.
Use T. & C. BEST Flour
76
Filling for Cream Pie.
One-half cup sugar, 1,4 cup cornstarch, 1 table­spoon
butter, 2 egg yolks, 11/2 cups milk, Ys teaspoon
salt, 1 teaspoon Slade's flavoring. Mix cornstarch,
sugar and eggs; add milk and butter; cook in double
boiler, stirring constantly. When cold fill crust
which has been previously baked. Cover with merin­gue
made with whites of 2 eggs and 2 spoons granu­lated
sugar. Place in oven until brown.
Mrs. Clara Seibel.
Lemon Pie.
Grated rind and juice of 1 lemon, yolks of 2 eggs,
1 tablespoon of flour, one large cup of water, 1 cup
of sugar, whites of 2 eggs for frosting.
Mrs. J. B. Hampton.
Lemon Pie.
The grated rind and juice of 1 lemon, 1 tablespoon
of flour or cornstarch and 1 cup of sugar, beaten to­gether
until it foams, 1 cup of boiling water. Set
on the fire and stir until it boils and is quite thick.
When nearly cold add the beaten yolks of 2 eggs.
Bake with lower crust. Beat the whites to a stiff
froth, add 2 tablespoons of granulated sugar, spread
over pie, and set in oven until a nice light brown.
Mrs. Etha M. Carrick.
Cream Filling.
One-half cup sugar, Ys teaspoon salt, 1-3 cup flour,
2 cups milk, 2 eggs, % teaspoon Slade's flavoring.
Scald milk, add sugar, salt, flour and eggs beaten to­gether
and cook about 15 minutes over hot water,
stirring often. Flavor when cool.
Luella T. Braun.
Use T. & C. BEST Flour
/
77
Pineapple Cream Pie.
One-half cup sugar, 3 level tablespoons flour, 1 level
tablespoon cornstarch, pinch salt. Mix the above
together, add 2 beaten egg yolks, and stir thoroughly;
next add 1 cup grated pineapple and i cup boiling
water or pineapple juice and 2 level tablespoons but­ter.
Mix well and cook in a double boiler, stir till
thick. Remove from fire and beat in rapidly 2 egg
whites stiff. When cold put in pie shell previously
baked. Whip 1f2 cup cream and sweeten with 2
tablespoons sugar. Add 3 drops Slades Pearl lemon
~xtract and pile on pie. Serve immediately.
" Mrs. A. Headwall.
Peach Cream Pie.
Freshly stewed or canned peaches, cream filling,
whipped cream, pie crust. Line a tin with pie crust
and bake cover with a layer of peaches, pour over
cream filling, and top with a half-inch layer of sweet­ened
whipped cream. This should not be put to­gether
till serving time. Strawberries, raspberries or
Logan berries may be substituted for peaches. The
filling calls for the following ingredients:
Cocoanut Pie.
Three eggs, 1 tablespoon cornstarch, 3 tablespoons
sugar, 2 cups milk, scalded, 1j2 cup grated cocoanut} ~
beat the yolks of eggs, add sugar and cornstarch and
pour on the scalded milk slowly, add the grated cocoa­nut
and turn into deep plate lined with rich paste.
When baked cover with a meringue made from whites
of eggs well beaten, to which three tablespoons of
powdered sugar should be added; sprinkle with cocoa­nut
and brown in the oven.
Mrs. Louise Siple.
Use T. & C. BEST Flour
(
78
Cocoanut Pie.
Beat the yolks of 2 eggs, add Y2 teacup of sugar, 1
large cup fresh grated cocoanut, small piece of butter
and a teacup of milk. Line a large pieplate with rich
pie crust and bake until half done, pour in the above
mixture and bake until done. Beat the whites of
eggs until stiff, add Y2 teacup granulated sugar on
pie and brown slightly in the oven.
·Mrs. Helene Robinson.
Lemon Pie.
One cup sugar, butter size of egg, 1 lemon, grated
and juice; yolks of two eggs, 2 even tablespoons of
flour; 1 cup sweet milk. Stir well and add whites of
eggs, well beaten, last. Bake slowly.
Mrs. Nellie Lawrence.
Currant Pie.
Crust: 1 heaping cup flour, salt, Y2 cup shortening;
filling: 1 cup ripe currants, 1 cup sugar, Y2 cup water,
2 yolks eggs, 1 tablespoon flour, 2 whites eggs. Mash
currants, add sugar and water, beat yolks; add ·flour,
combine the mixture, keep whites of eggs for the top
of pie.
Mrs. Grace Haas.
Nut Cream Pie.
In a double boiler cook one cup of sweet milk with
1 cup of white sugar; thicken with one tablespoon
of flour and the yolks of three eggs, then add juice of
one lemon and one-half cup nuts chopped finely.
Bake crust as for lemon pie; when cooked fill with
the nut custard, cover the top with a meringue and
brown.
Jasmine Strayne.
Use T. & C. BEST Flour
79
Mock }Iince Pie.
One-half peck green tomatoes, :Y2 peck apples;
chop fine and drain off the juice, then add as much
water as there is juice; also 1 tablespoon of salt, 2
tablespoons of cinnamon, 2 tablespoons of allspice,
2 tablespoons of cloves, 2 tablespoons of nutmeg, 5
lbs. brown sugar, 3 lbs. raisins, 1 cup of vinegar, 1 cup
of jelly. Cook 2 hours. If any of the spices are not
cared for, they can be omitted.
Mrs. Elizabeth .K ennedy.
Cranberry Pie.
One cup of cranberries chopped fine, 1j2 cup of
raisins, 1 cup of sugar, lj2 cup of water; 1 tablespoon
flour, 1 tablespoon Slades Pearl vanilla. It is to be
made with under and upper crust, which should be
rich and flaky.
Kathryn Graeber.
Self-Frosting Lemon Pie.
One cupful sugar, 1 heaping teaspoonful flour, beat­en
with yolks of 2 eggs, butter size of walnut, 1 cup­ful
milk, grated rind and juice of 1 lemon. Beat
whites of eggs stiff.
Minnie E. Griffith.
Lemon Meringue Tart.
Make a rich pastry of one cup of flour, one-third
cup of shortening, a little salt, a "teaspoon of the juice
of a lemon and ice water to moisten. Chill thorough­ly,
roll out lightly, spread with butter, fold over and
roll again. Place over an inverted pie pan, prick well
to avoid blistering and bake in a hot oven. Cool
slightly before adding the filling.
Use T. & C. BEST Flour
80
Green Tomato Mince Pie.
One peck of green tomatoes chopped fine and
drained, add the sa:tne quantity of water as the juice
drained off, cook until soft, add 4:Y2 lbs. of granulated
sugar and boil until thick. Then add 2 tablespoons
of salt, lh lb. chopped suet, 1 cup of vinegar, 2 table­spoons
of ground cloves, 2 tablespoons of cinnamon,
1 whole nutmeg grated, 3 lbs. of seeded raisins, 2 lbs.
currants, lh lb. of citron or part citron, le:tno.n and
orange peel chopped if you wish, lh pint brandy, heat
thoroughly; when making pie chop one apple to each
pie which improves it. ~
Mrs. J. Oberkircher.
Lemon Pie.
One tablespoon cornstarch, mixed in cold water
in quart bowl, fill bowl half .full of boiling water, 1
cup sugar, grated rind of 1 lemon and juice, the yolks
of 3 eggs, a lump of butter and pinch of salt. Frost
with the whites of 3 eggs beaten with 2 tablespoons
of sugar. Set in oven to brown lightly.
Mrs. AnnaT. Suor.
Filling.
Moisten 4 level tablespoons of cornstarch with 1-3
cup of cold water and use this to thicken 1 cup of
boiling water. Cook for three minutes, add 1 cup of
sugar, the grated rind of 1 and juice of 2 lemons
and when boiling mix thoroughly with 3 beaten egg
yolks. Pour into pastry shell, cover with a thick
meringue of the 3 egg whites and 1-3 cup of fine sugar
and brown in a slow oven. Serve very cold, but do
not place in a draft to cool or meringue will shrink.
Margaret A. Donaldson.
Use T. & C. BEST Flour
81
Pastry for Pies.
One cup of flour, 3 tablespoons of lard, lj2 teaspoon
of baking powder, a pinch of salt, 3 tablespoons of
ice cold water.
Mrs. J. M. Lyons.
Pumpkin Pie Without Eggs.
One cup of pumpkin, 1 cup sugar, heaping table­spoon
of flour, 1 teaspoon cinnamon, 1 teaspoon gin­ger,
pinch salt, 2 cups milk.
Zona Chapman.
.___,__-- -- Recipe for Lemon Pie •
One cup of water, let it come to a boil, piece of but­ter
the size of an egg, put that in the water, 2%
heaping tablespoons of flour, wet with water; 1 cup
of sugar, 1 lemon or two; if small grate the rind of
one, yolks of 2 eggs beaten; add the flour, sugar, eggs
and last of all the lemon. Use the whites of eggs for
meringue.
Mrs. Emilie Masman.
Mince Meat.
Four pounds of lean boiled beef chopped fine, twice
as much chopped tart apples, 1 pound suet chopped
well, 2 pounds seeded raisins, 1 pound currants picked
over, washed and dried, lj2 pound citron cut up fine,
1 pound brown sugar, 1 quart cooking molasses, 2
quarts sweet cider, 1 pint boiled cider, 1 tablespoon
salt and the same of black pepper, mace, allspice and
cloves, 2 tablespoons cinnamon, 2 small nutmegs grat­ed.
Mix thoroughly and set on range and cook
through. Remove from fire and when nearly cool
stir in a pint of good brandy and a pint of Maderia
wi~e. Put in a stone jar, cover tightly and set in a
cool place.
Mrs. Ada Schantz.
Use T. & C. BEST Flour
Evenings Open :
Monday, Thursday and Saturday
Phone, North 1058-J
Mrs. W. A. V. Pattyson
MILLINERY PARLORS
314 Hampshire Street Opposite Lawrence Place
EVERYTHING IN FLOWERS
SANGSTER
FLORIST
1291 Jefferson St., near East Utica St.
BOTH PHONES BUFFALO, N. Y.
F. P. IHDE &u SON
WALTER F. IHDE, Prop.
TAILORS
382 Michigan Avenue BUFFALO, N._ Y.
83
..
Pickles, etc.
Mother's Favorite Pickle.
One quart raw red cabbage, chopped fine, 1 quart
boiled beets, 2 cups sugar, 1 tablespoon salt, 1 tea­spoon
black pepper, 1 teacupful grated horseradish.
Cover with cold vinegar and keep from the air.
Mabel Long.
Mustard Pickles.
Two quarts cucumbers peeled and sliced, 2 quarts
green tomatoes sliced, 2 quarts small onions, 6 green
peppers seeded, 6 celery, 2 cauliflowers. Put all
in salt water for twenty-four hours. Scald in same
brine and drain.
DRESSING: Twelve tablespoons mustard, 2 table­spoons
tumeric powder, 3 cups sugar, 3 quarts vine­gar,
1 cup flour.
Alma Curnow.
Sliced Pickles.
Fifty cucumbers 4 or 5 inches, sliced thin, 6 large
onions sliced thin, 3 large red peppers, 3 large green
peppers. Stand in water over night with 1 cup of salt.
Drain off and pack in jars. Boil 2 quarts vinegar, 3
cups sugar, 2 tablespoons whole mustard seed, 24
cloves and pour over pickles. Add a little alum.
Mrs. C. A. Griffith.
Use T. & C. BEST Flour
/
84
Mixed Pickles.
Two quarts green tomatoes, 1 quart sm.all white
onions, 6 green peppers, 1 head cauliflower, 2 quarts
green beans, 1 bunch celery. Slice green tomatoes,
peel small onions, separate the cauliflower, string the
beans. Put all into brine (using one-half cup of salt
to five quarts of water). Let stand twelve hours.
Drain and put in cold water and let come to a boil.
Drain and have ready two quarts vinegar seasoned
with 1 cup sugar, 1 cup flour, 6 tablespoons mustard,
1 tablespoon tumeric, 1 tablespoon salt. Chop pep­pers
and celery. Bring vinegar to a boil. Put in veg- ­etables
and when it comes to a boil, can.
Mrs. Suor.
Sweet Pickles.
One hundred pickles soaked for twenty-four hours
in strong salt brine. Pour off and rinse in clear
water. Add 1 quart cider vinegar, 1 cup sugar, 1 oz.
whole cloves, 1 oz. stick cinnamon, 1 oz. small black
peppers, a little horseradish sliced, a few small red
peppers. Scald pickles in vinegar.
M. Brendel.
Pickles.
Make a brine not quite strong enough to float an
egg. Dissolve in it a piece of alum as large as a wal­nut
to about three quarts of water. Pour this over
the pickles boiling hot and let stand over night. Wipe
the pickles dry and sort them so they will be of a
uniform size. Pack them in jars and put in a few
mixed whole spices and then sweeten the vinegar to
your tast~ pour it over the pickles boiling hot and
seal.
Mrs. Susie Hibbard.
Use T. & C. BEST Flour
85
Canned Red Peppers.
Three dozen sweet peppers, remove seeds and chop.
Put a good handful of salt over them and water to
cover. Let stand over night: Drain and make syrup
of 1 cup of brown sugar, 1 cup vinegar, 5c worth of
mustard seed. Let come to a boil and can.
Blanche Raines.
Sweet Cucumber Pickles.
Wash cucumbers, then put in cold brine over 'tlight.
Next morning dry them and put in jars. 1 gallon vin­e_
gar cold, 1 cup water, 2 cups sugar, 1 cup salt, 1
~ tablespoon Colman's mustard. Mix with a little of
the cold vinegar. Mix well and pour over the cu­cumbers.
Put a little horseradish root on top of each
jar and seal tight.
Mrs. Jennie Mansfield.
Cucumber Pickles.
Three dozen medium sized cucumbers, 15 medium
sized onions. Slice into crock alternately. Sprinkle
each layer with a little salt, not too much. Let stand
over night. Let drain. 2 quarts vinegar, 1 cup brown
sugar, 2 tablespoons white mustard seed, 2 tabelspoons
celery seed. Let come to a boil. Take 3 tablespoons
flour (stirred in a little cold vi~egar.) Put into vine­gar.
Put in pickles and let scald.
Mrs. M. J. Rast.
Olive Oil Pickles.
One hundred small cucumbers washed and sliced,
3 cups olive oil, 1 cup salt, 1 cup white mustard seed,
lh cup black mustard seed, 3 teaspoons celery, 2 quarts
vinegar, 3 red peppers sliced, 1M peck smal~ onions
sliced. Mix and bottle not cooked.
Mrs. J. Irene Hutton.
Use T. & C. BEST Flour
86
Watermelon Pickles.
Pare off the green of the watermelon rinds, cut in
squares and cover with weak alum water poured on
hot. Let it stand twenty-four hours. Then soak in
clear water until well cleansed of the alum. Put in
a kettle, cover with pure water and boil until tender.
Then press the water out with a napkin. Make a
syrup of equal quantities of vinegar and sugar. Add
one or two sticks of cinnamon and race ginger(ginger
root). Put the fruit in and cook till clear. Then take
it out and cook the syrup a little more.
Helen G. Sharp.
Chunk Pickles.
Seven pounds of cucumber pickles cut in chunks.
Put in strong brine for three days. Then in fresh
water for three consecutive days. Take equal parts
of white vinegar and water (enough to cover pickles),
and a piece of alum the size of hickory nut. Let this
and pickles come to a boil. Drain pickles dry as pos­sible.
Put in jars and pour over them syrup made as
follows: 3 quarts vinegar, 3 pounds brown sugar, 1
ounce stick cinnamon, 1 ounce celery seed, 1 ounce
whole allspice. Heat together well and pour while
hot over the pickles. Twenty five pickles are enough
for this recipe.
Mrs. Clara C. Zimmer.
Sweet Pickles.
Take middle sized pickles and put in salt brine
over night. Pack in cans with dill and a small piece of
horseradish. Then take % of white vinegar and 1,4
of water and sweeten to taste. Add whole mixed spice
to vinegar and water. Pour over pickles and seal
cans. Do not boil the vinegar.
Carrie Sippel.
Use T. & C. BEST Flour
87
Sliced Pickles.
Salt down one hundred pickles for four hours, 6 red
peppers, 2 quarts onions, 1 tablespoon mustard seed,
2 cups brown sugar to each quart of vinegar. Drain
the pickles, thi:m taste. If too salty add a little water
and then boil the sugar and vinegar and mustard seed
together. Put the pickles in and let boil twenty
minutes.
Mrs. Anna Bomm.
Sweet Red Peppers Pickled.
,. Pifty red peppers; wipe off; do not wet them; re-move
seeds; let stand in salt water 24 hours. 2 cups
salt and cover with water. Drain off water. Make
syrup of 6 cups sugar, 8 cups vinegar, 8 cups cold
water, 2 tablespoon whole cloves, 2 tablespoons whole
allspice, 2 oz. stick cinnamon. Put spices in bag and
boil all to a syrup. Then add peppers and boil until
tender. Be careful not to boil too long as they are
not so nice when too soft. Let cool before canning.
L. Treble.
Chili Sauce.
Fifty large tomatoes, 12 onions, 2 red peppers, 5
tablespoons salt, 10 tablespoons brown sugar, 10 cups
cider vinegar. Boil four hours.
Cecilia F. Schwarz.
Uncooked Chili Sauce
One peck of rip tomatoes, pare, chop fine and drain
well through colander, then add 2 cups chopped
celery, 2 cups chopped onions, 2 cups sugar, lj2 cup
salt, 2 tablespoons mustard seed, 3 red peppers, 1 qt.
good vinegar. Seal in glass jars.
Mrs. Pearl E. Gallardo.
Use T. & C. BEST Flour
88
Celery Relish.
Six stalks celery, 2 cauliflowers, 1,4 lb. mustard, 4
tablespoons flour, 1 tablespoon tumeric powder, 2
tablespoons celery seed, 4 red peppers (do not use
seeds), 2 quarts vinegar, 2 lbs. brown sugar. Chop
fine or put through meat grinder the celery, cauli­flower
and peppers. Put in salt brine 24 hours; drain.
Mix sugar, mustard, flour and tumeric powder with
vinegar, boil, then put mixture in and boil till thick.
Mrs. Mary D. Penney.
Mint Jelly.
Boil one cup of vinegar with 1 cup of white sugar
and 1 large tablespoon of mint until the sugar is dis­solved.
Then add 11/2 tablespoons gelatine that has
been soaked for half an hour in cold water enough to
cover. Pour into jelly glasses the day before using.
Mrs. Neville Duncan.
Pepper Relish.
Twelve green peppers, 12 red peppers (both sweet),
7 good-sized onions. Chop fine, pour boiling water
over them and let stand 15 minutes, then drain; then
add 1 pint of vinegar, 11/2 cups sugar, 3 tablespoons of
salt. Cook altogether fifteen minutes.
Mrs. E. H. Bergens.
Chili Sauce.
One-half bushel tomatoes, 25 onions, 12 green pep­pers,
1 bunch celery. Chop onions, peppers and cel­ery
fine. 8 cups granulated sugar, 2 quarts cider vin­egar,
1 tablespoon of ground cinnamon, cloves and
allspice. Boil all together for two and a half hour~.
M. C. Southall.
Use T. & C. BEST Flour
89
Pepper Hash.
Ten large red peppers, 10 large green peppers, 10
onions. Chop up fine and pour on boiling water and
let stand ten minutes. Drain and put on fresh water.
Let stand again ten minutes. Make syrup of 1 quart
of vinegar, 1 tablespoon salt, 1 cup brown sugar and
let scald up for fifteen minutes with the vegetables.
Put in fruit cans.
Mary Paradice.
Corn Relish.
Four onions, 12 ears evergreen corn, 4 small green
and red peppers. 1 head cabbage chopped, 2 table­spoons
salt, 1 cup granulated sugar, 14 cup dried mus­tard,
3 pints vinegar, 1 pint water, 3 heads celery
chopped fine. Boil 30 minutes and can air tight.
Letitia Cooper.
Tomato Catsup.
One bushel ripe tomatoes, 24 large onions. Cut up
tomatoes and put onions through coarse food chopper .
. 5 lbs. brown sugar, :Y2 lb. whole black pepper, 1/2 lb.
whole cloves, % lb. salt, 2 oz. whole cinnamon, 2 qts.
vinegar. Put all in boiler at once and boil from "three
to five hours or until quite thick. Strain thoroughly. ·
Add one teaspoon ceyenne pepper. Bottle and seal.
This will keep for years.
Mrs. F. T. Coppins.
Tomato Relish.
One peck ripe tomatoes put through chopper. Drain
for six hours. Scant % cup salt, 2 cups celery chopped
fine, 2 onions, 2 scant pounds brown sugar, 3 red
peppers chopped fine, 2 oz. white mustard seed, 1 oz.
ground cinnamon, 1 oz. allspice, 1 oz. cloves, 1 qt.
vinegar. Keep in a cool place. Not necessary to seal.
Don't cook it.
Mrs. F. A. Cofield.
Use T. & C. BEST Flour
LUNCHEON 11.30 to 2.30-35c. DINNER 5.30 to 7.30-SOc.
Also A La Carte Service
The Minoday Inc.
Home Cooked Food
Private Dining Rooms for Banquets and Parties
ELEVATOR SERVICE
70 West Chippewa Street
on Elmwood and Grant Car Lines
Root Buildinm
BUFFALO, N.Y.
Compliments of
One of Our Members
Bell Phone, North 2383-J Federal Phone, 46-850
The Watts Mantel and Tile Co. Inc.
RICHARD J. WATTS, President
Marble, Slate and Tile Work
Wood Mantels, Gas Grates, Coal Grates, Gas Logs and Andirons,
Fire Place Trimmings, Tiled Bath Rooms, Veatibules,
Kitchens, Porches and Verandas
Showrooms
322 Auburn Avenue BUFFALO,N.Y
91
Preserve, etc.
Plum Conserve.
Two pounds plums, 2 lbs. sugar, 1;4 lb. English wal­nuts
(unshelled), 1% lbs. seeded raisins, 1 orange and
---.peeling. Wash and pit plums. Break up walnuts and
cut orange and peeling. Cook together until thick.
Irene Hoyer.
Orange Marmalade.
Five pints boiling water, 6 large oranges or 5
oranges and 1 lemon, 6 tasty apples, 7 lbs. granulated
sugar. Slice oranges very thin and peel immediately
into the boiling water. Cook until tender. If let stand
they become bitter. Add the apples pared and chop­ped
fine. Let this boil slowly for about 1% hours,
and then add the 7 lbs. sugar and let the whole boil
slowly for another hour. It is then ready to put in
jars. Can be made any time of the year.
Edith Calbick.
Grape Conserve.
Four pints grapes picked from stem, 3 lbs. sugar,
2 lbs. raisins, % lb. English walnuts. Remove skins
and cook inside of grapes until seeds can be removed.
Use skin and pulp and mix all together. Let come to
a boil and cook about ten minutes or until juice jel-lies.
' r
Mrs. Blanche Hamilton.
Use T. & C. BEST Flour
/./.
92
Pickled Peaches.
To a quart of vinegar add 3 lbs. brown sugar, 1
teaspoon whole cloves, 1 teaspoon whole allspice, few
sticks of cinnamon to 1 peck of peaches.
Mrs. Chas. Blanchard.
Relish for Cold Meats.
Two quarts red currants, 2 oranges, %lb. raisins, 5
cups sugar. Boil currants and remove seeds. Chop
orange skin fine and squeeze out the juice. Chop the
raisins fine and mix all well together. Cook slowly
twenty minutes, being careful that it does not bm;Ih­as
it burns easily. Makes nine glasses.
Mrs. K. M. Hutt.
Peach Pr.eserve.
Wash clean and quarter peaches, lib. sugar to lib.
peaches. Cook four or five hours and stir occasion­ally.
Miss Christian Gaetz.
Grape Relish.
Five pounds grapes, 4 lbs. sugar, lib. walnuts, lib.
raisins, 4 oranges. Boil the grapes, strain to remove
seeds. Squeeze the pulp out of the oranges. Cook
the rind with water until soft and chop fine. Add all
together and cook until thick.
Gertrude E. Cudliff.
Pear Conserve.
Seven pounds pears cut in small dice, 7 lbs. sugar,
1,4 lb. crystallized ginger, 3 lemons. Peel lemons and
boil skin to remove bitterness. Shave fine. Add this
to pears and sugar and ginger. Add enough water to
not burn. Let boil until rich and clear.
Mrs. H. Reichle.
Use T. & C. BEST Flour
93
Amber Marmalade.
One grape fruit, 1lemon, 1 orange shaved very thin.
Use all but seeds and core. Add three times as much
water as fruit. Let stand over night. In morning
boil ten minutes. Let stand another night. Next "'
morning add pint for pint of sugar. Cook this two
hours or until jellied and put in glasses with parafine.
Mrs. T. M. Straub.
Orange Marmalade (English Recipe).
Wash one dozen oranges and % doz. lemons. Slice
Tery fine and put into large preserving kettle. Cover
with 1 gallon of cold water. Put seeds and ends of
fruit in a bowl. Cover with cold water. Let all stand
36 hours. Then strain water from seeds into kettle.
Boil two hours after boiling point is reached. Add 10
pounds granulated sugar. Boil 1% hours or until it
jellies. Pour into jelly glasses and when cold cover
with paraffine.
Mary F. Brinkmann.
Rhubarb Marmalade.
Three pounds sugar, 3 lbs. rhubarb, 2 lbs. figs cut
small, 1 lemon, juice and rind. Boil one hour.
Mrs. Streets.
Rhubarb Marmalade.
Four medium sized oranges, 1 qt. sugar ( 4 cups), 1
qt. rhubarb cut small. Grate outside of oranges in
kettle and add pulp. Add sugar which will be dis­solved
in orange juice. Add rhubarb. Let simmer
slowly until it will jelly when dropped from spoon.
When jellied add ll/2 -cups of walnuts slightly chop­ped.
Put in jelly glasses. This quantity makes seven
glasses.
Miss M. 0. Rogers.
Use T. & C. BEST Flour
/
94
Plum Conserve.
One basket blue plums, 5 lbs. sugar, 1 lb. ra1sms
seeded, 2 oranges, the peel of 1 chopped, 1 lb. walnut
meats chopped. Cook until it jellies.
Mrs. Katherine N. Wilder.
Peach Marmalade.
Six pounds peach pulp, 6 lbs. sugar, rind juice and
meat of 4 oranges, lj2 lb. candied cherries. Cook 11/2
hours. When cold add 1 cup of brandy. Put in jelly
glasses and seal.
Mrs. Mary McLeoa.
Prune Marmalade.
Six pounds fresh prunes, 4 lbs. granulated sugar.
Cut prunes in small pieces, add 2 lbs. raisins and sug­ar
over night, 1 lb. of walnuts cut in small pieces,
rind and bulk of a lemon, rind of a orange. Stew slow
until thickened or jelly like. Put in jelly glasses.
Mrs. Anna B. Machemar.
Peach Marmalade.
Eighteen peaches sliced or diced, 1 orange, 1 lemon.
Grind thin yellow peel and use juice of fruit. Take
1 bowl sugar to 1 bowl peaches. Add orange and
lemon and cook slowly until it jellies.
Mrs. W. E.--Lyon.
Orange Marmalade.
3 grape fruits, 3 oranges, 3 lemons. Almost three
times as much water as fruit. Let stand over night,
then in the morning boil half an hour. Next morn­ing
measure equal quantities of sugar and fruit. Boil
the fruit half an hour and then add the sugar and boil
until thick.
Harriet i.. Mahan.
Use T. & C. BEST Flour
95
Ginger Pear.
Prepare so to have 5 pounds pears after peeling.
Chop rather coarse and place in an earthen or gran­ite
dish and mix 4 pounds sugar and let stand over
night. Then slice 2 lemons thin. Take out seeds,
slice 1 ounce green ginger root and steep in a little
water and turn over them. Just let them come to a
boil very slowly, then shove back and let them sim­mer
three hours.
Ida B. Almas.
Use T. & C. BEST Flour
Psychic Clairvoyant Reme es
These Woaderful Psychic Remedies are Manufactured, Guarant-d
and Sold Only by
MRS. NELLIE WHITCOMB
Daughter of the late Mrs. J. H. R. Matteson, the Noted
Clairvoyant Doctreas of Buffalo, N.Y.
FOR over 40 years Mrs. Matteson 's office in Buffalo has been the
Mecca to which the invalids of the city and surrounding country
have resorted-many of them after having spent their living on the
regular physicians in vain. Thither the rich and poor, halt and blind,
the youthful and the age,d.l the hopeful and the despairing, have resorted
to a Great Fountain oj .Healing.
And from this office they have gone with new heart and hope and
strength out again into the battle of life-the great majority permanently
cured, others helped and strengthened.
MRS. ]. H. R. MATTESON passed to higher life October'
11th 1913. Her eldest daughter MRS. NELLIE WHITCOMB
succeeds her. Positively no personal calls.
Psychic Clairvoyant Remedies are all made of fresh roots, herbs
and bark. Write for free booklet and try these wonderful
remedies.
Address all Communications to
MRS. NELLIE WHITCOMB
BUFFALO, N. Y.
Be Sure and Get the Remedies Guaranteed by MRs. NJ:.LLIE WHITCOMB
ORIGINAL REMEDIES- PRICE, $1.00 PINT
RETAIL AGENT
SMITH'S DRUG STORE
G. B. Rogers, Prop.
402 Michigan Ave. Cor Eagle
WHOLESALE AGENTS
Buffalo, N. Y.
PLIMPTON-COW AN CO.
Swan and Ellicott Streets Buffalo, N. Y·
AND
R. K. SMITHER'S DRUG STORES
Distributed to the Retail Store Trade by PLIMPTON·
COWAN Co., Buffalo, N.Y.
97
,.
4
Candy.
Italian Cream.
Make a custard of 1 pint of milk, the yolk of 3 eggs
and 3 tablespoons of sugar. Add a dash of salt when
- it is cooked enough to coat on the spoon. Add 1 oz.
of gelatine which has soaked for half an hour in some
cold milk. As soon as the gelatine has dissolved, re­move
from the fire and wb.en it begins to stiffen fold
in carefully the whites of 3 eggs whipped to a stiff
froth. Turn into a mould to set.
Katie A. Falke.
Pinocha.
Two cups of brown sugar, % cup milk, a piece of
butter the size of a walnut. Cook until it will form a
soft ball in water. Just before the mixture is done
add % pound of chopped walnuts. When the candy is
taken from the fire add 1 tablespoon of thick cream.
Beat it until it grains. Pour into a buttered tin and
cut as you do fudge.
Edna Mae Pattyson.
Fudge.
Nine teaspoons chocolate, :t,i cup of milk, 1 cup xxx
sugar, butter about the size of a walnut. Boil five or
six minutes, then add lh teaspoon of Slades Pearl
vanilla. Whip until thick. Pour upon a buttered
plate and cut into small squares.
Katherine Koch.
Use T. & C. BEST Flour
98
Cinnamon Suckers.
Four cups granulated sugar, lj2 cup vinegar, lj2 cup
water, 2 tablespoons butter, cinnamon flavoring as
strong as desired, red coloring. Boil until brittle
when tested in water. Add flavoring and coloring
last. When cool enough to handle, form into any
shape and press on to sticks. This recipe makes sixty
suckers.
Anna M. Young.
Divinity Candy.
Two cups of sugar, lj2 cup water, 1/2 cup corn syrup.
Mix and cook until it hairs. Have ready beaten to a
stiff froth the whites of 2 eggs and into this pour the
mixture, very slowly at first. Beat (not stir) as long
as you can and add as you beat a lj2 cup or more of
nuts. Flavor to suit taste and transfer to a buttered
dish. If a chocolate flavor is desired, use cocoa. If
a maple flavor, use brown sugar instead of white.
When cooked right "divinity" resembles putty in con­sistency.
Adelia L. Teller.
Maple Cream Candy.
Four cups brown sugar (or maple), 1 cup cream
(or milk and a little butter), 1 cup nuts, almonds, wal­nuts,
etc. Let the sugar and cream boil % hour, stir­ring
constantly. Try by dropping a little into a cup
of cold water. When it forms a soft ball, remove from
the fire and add nuts and stir until it begins to thick­en.
Then pour into shallow pans and mark into
squares before it becomes quite cold.
Elizabeth Brinkmann.
Use T. & C. BEST Flour
/_
99
Chocolate Fudge.
Two squares chocolate, 1,4 cup of butter, 1,4 cup
molasses or syrup, Vz cup of cream, 1 cup white sug­ar,
1 cup brown sugar. Boil good for 9 minutes, stir­ring
continually. Take from fire and add Slades Pearl
vanilla and chopped nuts and beat till its starts to
thicken. Then pour in buttered pans.
Mrs. Estella Wagner.
Maple Mousse.
One cup maple syrup, 1 pint whipped cream, yolks
of 4 eggs (or 2 whole eggs). Boil the syrup and pour
it over the well-beaten eggs. When cold add the
whipped cream. Pour into mould and set on ice for
three or four hours.
Mrs. Josephine Bonno.
Use T. & C. BEST Flour
ARNOLD T. ARMBRUST
• DEALER IN
HARDWARE, STOVES AND PAINTS
BUILDERS' AND P AllNTERS' SUPPLIES
1830 Genesee Street, Cor. Bailey Avenue
BUFFALO, N.Y.
We invite you to visit
Wheat's Ice Cream Company's
New Plant
The largest and most sanitary plant in the world
VISITORS ALWAYS WELCOME
Place Your Next Order for Ice Cream With Us
Both Phones 221-235 ELM STREET
101
Frozen Dainties
Chocolate Mousse.
One pint whipped cream, 1 square of Baker's choc­olate,
:y2 cup powdered sugar, 1% tablespoons sugar.
Melt the chocolate, 1lj2 tablespoons sugar and 1 table­spoon
of water in a double boiler. When cold add
3 tablespoons whipped cream, % cup powdered sugar
~ sprinkled lightly through. Flavor the chocolate mix­ture
with Slades Pearl vanilla and whip it quickly
through cream. Freeze with either ice or snow
packed around it. Don't freeze hard.
Mrs. Eugenia Wesp.
Velvet Ice Cream.
One quart milk, 2 tablespoons cornstarch, 2 cups
pulverized sugar. Cook all together. Beat whites of
2 eggs. Stir into custard while hot. Set away to cool.
Whip 1 pint of cream. Add to the custard. Flavor
with Slades Pearl vanilla and then freeze.
Frances Nuermberger.
Milk Sherbet.
One quart and 1 pint good rich milk, 2 cups sugar,
juice of 2 lemons and 1 orange, 1 tablespoon gelatine
dissolved in two tablespoons of cold water and one of
vanilla. After the milk is measured take a cup of milk
and put :ln gelatine and set in warm place. Put in
one cup of sugar in lemon juice and a cup of sugar in
milk. Add lemon juice after the sherbet is partly
frozen.
Mrs. Dunham.
Use T. & C. BEST Flour
/
I
103
Beverages
Grape Juice.
Take twenty pounds Concord grapes and pick care­fully
from the stems. Add 2 quarts water, crushing
the grapes. Bring to boiling point and then strain
through a colander, using a little more water and
then through a jelly bag. Return juice to the fire and
add 6 lbs. granulated sugar. Let sugar melt and
when at boiling point again remove the scum. Bottle
while hot and seal.
Tea Punch.
Make a syrup· by cooking together a cupful water
and 2 cups sugar until the syrup spins a hair. Add
a cupful of freshly brewed strong tea. As soon as
cool add a pint of any berry juice or syrup, the juice
of 4 large lemons and 5 oranges, a can of shredded
pineapple. Let stand covered for an hour or two and
then strain. Turn in a cupful of maraschino cherries,
a quart of mineral .water and 3 sliced bananas. Pour
in punch bowl, adding enough plain water to make
6 quarts of the liquid. You may leave out the ba­nanas
if you like.
Unfermented Grape Juice.
Stem six quarts of grapes and put them over the
fire in 2 quarts of water. Bring to boil and strain.
Return to the fire and bring again to a boil. Bottle
and seal.
Use T. & C. BEST Flour
KING OF COUGH REMEDIES
SMITH'S Buxton's English Balsam
THE FAVORITE REMEDY FOR
Coughs, Colds, Hoarseness, Influenza, Difficulty in
Breathing, Bronchitis, and All Affections of the
Throat and Lungs. None Other Genuine.
SMITH'S DRUG STORE
GEORGE B. ROGERS, Propr.
402 Michigan Avenue, Cor. Eagle BUFFALO, N. Y.
PLEASE NOTICE
When Purchasing Goods, · Kindly Re­member
the Advertisers in this Book.
BOT11 PHONES
WM. B. KENNEDY
FUNERAL DIRECTOR
I 888 MAIN ST. BUFFALO. N.Y.
105
Miscellaneous
Tonic.
Two lemons sliced, 1 cup brown sugar, 2 tablespoons
_ Epsom salts, 1 tablespoon cream of tartar, 1 quart of
~- boiling water poured over all . . Wine glassful before
breakfast.
Burn Liniment.
One pound lard or half of lard and half mutton tal­low,
1 ounce organum, 1 ounce laudanum, 2 ounces
camphor gum, 5c worth menthol. This is the best
liniment for a burn or any sore, and a burn will not
blister if it is used at once. Neither will a sore throat
or a cold on the chest.
Cleaning Fluid.
One-quarter ounce alcohol, 1-8 ounce chloroform,
1-8 ounce ether, 1-8 ounce oil lavender. Put into
1 quart bottle deodorized benzine.
Use T. & C. BEST Flour
l)
I
MEMORANDA
Use T. & C. BEST Flour
MEMORANDA.
Use T. & C. BEST Flour
MEMORANDA
Use T. & C. BEST Flour
MEMORANDA
Use T. & C. BEST Flour
MEMORANDA
Use T. & C. BEST Flour
Contents
Bread, Biscuits, Etc.------------------------- ______ Pages 5-13
Beverages __________________________________________ _ " 103
Cakes & Cookies___________________________________ " 45-62
Candy __________________________________ ------------ " 97-99
Cheese____________ ______ ______ ______ __ __ ______ ______ " 41-42
J)essert---------------------------------------------- " 63 I
Frozen Dainties ___________________________________ _ " 101
Meats, Fish, Etc.------_____________________________ " 19-27
Miscellaneous ______________________________ -------- " 105
Pastry, Pies, Etc.---------- __ ----------------------- " 75-81
Pickles, Etc .. _____________________ ------------------ " 83-89
Preserves, Etc. ------ ------- ------------------------ " 91-95
Pudding ______ -------------- ____________ ------------ " 65-73
Salads------ ___________ -------~---------------------- " 33-39
Sandwiches ----------- __________________ ------------ " 43
Soups ------------------ _____ ------ ------------------ " 15-17
Vegetables ------------ ------ __________________ ------ " 29-3
I '
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