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Democrat Steam

Leadville, Colorado.

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LEADVILLE, COLORADO; ^ob Printing House.

Herald Democrat Steam Book and I

889.


^Pk^e face "Of making many

books there

no end," said a wise man; There is a "place" for all

is

but probably he had good cooks.

man knows

things as well as a "time," and every hungry place for a

good dinner.

by way of

his

If the shortest road

stomach, then the projectors of

to

the

man's heart

this little

is

volume

all other authors, we have There are cook-books and cook-books, but who ever saw a cook-book for " Cloud City"?

think they have struck

written to meet a

it

its

felt

want."

fact that in a

It is a well-established

culinary has

So, like

rich.

"long

and peculiar

local

high altitude the science

laws.

It

that a different proportion of ingredients

a different Jength of time.

more may,

fuel is required here it is

It

is

He

boiling point

must wait

is

by some that

even claimed

is

who

Be

this as it

has recently

not in healthy employment

her of the superior ([uality of his mother's

new world.

altitude, or

commonly held

than in a lower altitude.

brought his wife from the East,

in her

is

necessary, as well as

well established that the husband,

when he reminds cooking.

is

until she has learned the

Without a

new conditions why the

scientific explanation of

reached at lower temperature here than at lower

whether

this

one

fact

accounts for the necessity of

different proportions of ingredients in

cookery, the Ladies of

Church gracefully bow themselves before the public with a genuine blessing to every family. Poor cooking is responsible for much of the wretched health of women and children, and much of the drinking habit among men. If, by gathering together in this little volume the wisest experience, the Congregational

wrought out

in the peculiar conditions of this lofty altitude,

are able to bring peace shall

have been amply

and happiness

to the

we

home, our ambition

satisfied.

Ladies Congre(;ational Church.


A'^''<i

i

V


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PEA SOUP. Parboil the peas in saleratus water (one heaping teaspoon to kettle two-thirds full of water), then

boil with a piece of salt pork.

wash well and put

Season to

pepper, and onions previously fried in butter.

crumbs

with

taste,

Add

in

salt

to

and

dried bread

Mrs. C. H. Bailey.

just before serving.

TOMATO SOUP. One

quart of tomatoes, or a two-pound can of tomatoes, to

which add one quart water, one-half of a small onion sliced^ a piece of butter the size of a hen's egg, in which rub a large tablespoon of flour, and boil slowly one hour. Just before serving, strain the

soup and add one pint of scalded milk.

BLACK BEAN SOUP. One slice of

pint of black beans, a small joint or shank of beef, a salt

with water.

Soak the beans over night, drain off the them into the kettle with the meat, and cover

pork.

water, and put

Boil about five hours; strain through the colander.

Season with red pepper and a three hard-boiled eggs

and

slices

little

wine.

of lemon.

Add

the yolks of

Mrs. Werner.

VEGETABLE SOUP. Boil a soup-bone little salt,

and

let

all

it

ing, boil steadily until

day

in plenty of water;

stand until the next day.

strain

it,

add a

In the morn-

about an hour before dinner, when season


— SOUPS.

6 to taste,

and add one

large onion, part of a carrot, little cab-

bage, one tomato, part of a turnip, one potato,

Mrs.

fine.

Hugh

all

chopped very

Parry.

ONION SOUP. Four large onions, cut up (not salt,

sliced), six

ounces of butter,

cayenne, soup stock, with yolks of four eggs, one-fourth of

a loaf of bread cut in very thin slices and dried, two tablespoons

Slowly

of grated cheese.

stir

the onions in the butter one hour,

being very careful not to brown; add

stirring frequently,

one-third as cheese.

much

Have

stock.

in the

Beat up the eggs with a ladle

full

tureen the bread and

of soup; pour this on

the bread, cover close, and stand five minutes. the soup and serve at once.

salt,

Add

pepper, cayenne and stock, and cook one hour longer.

Add

the rest of

Mrs. Werner.

MACARONI SOUP. One son with

gallon soup stock, five sticks macaroni, one onion. salt

and pepper.

Huch

Mrs.

Boil well.

Sea-

Parry.

VEAL SOUP. Two

legs of veal, put

when skimmed, add soup

come

is

on with boiling water and skimmed

butter.

Prepare rice by boiling.

done, remove bone and meat, strain, add

to a boil.

add chopped

Beat yolk of egg

parsley, little

in dish

nutmeg;

with a

;

When

the

and

let

rice, little

water,

then pour over soup and

serve.

RICE SOUP. One

quart of water, one-fourth cup of rice, piece of butter,

yolk of egg, chopped parsley, the egg,

little

add parsley and nutmeg;

nutmeg.

i)our

Stir the yolk

of

over the soup and serve.

NOODLE SOUP. Boil two good, is

fat

all that is good of them For the noodles, take two eggs, a

old chickens until

extracted for the broth.


â&#x20AC;&#x201D;

â&#x20AC;&#x201D;

SOUPS. pinch of a

stiff

three tablespoons sweet milk, flour

roll

without breaking.

and cut

ribbons.

enough

Roll out in two very thin sheets;

dough.

they will tight,

salt,

7

Lay

let

to

make

dry until

the sheets together, roll up

as fine as possible with a sharp knife into little

Thrown the noodles into the boiling broth about twenty

minutes before serving.

Mrs. Werner

ASPARAGUS OR CELERY SOUP. Six bunches of asparagus, cooked thoroughly and pressed

through a sieve tablespoons five

;

flour.

one quart of milk, half pound butter, and four Mix flour and butter together, and let boil

minutes, then add the milk, then the asparagus, stirring well

but not boiling.

Season with

three bunches are

above.

Mrs.

sufficient

Hugh

Parry.

salt

and pepper

and serve

perfectly white, strain again, ;

the

hot.

soup to

to taste. If celery

If not is

used,

be made same as


— —

St^t^i^ YEAST. Peal and boil eight common-sized potatoes in two quarts of water, with one handful of hops tied up in a thin bag.

When

mash them fine, add one pint of flour, one tablespoon ginger, and one-half cup sugar; mix thoroughly, then, having added more water to make up for what has boiled away, turn on the water in which the potatoes and hops were When quite warm, but not boiled, boiling l*)t, stirring it well. After it is done working, add one hot, add one cup of yeast. the potatoes are done,

tablespoon

salt.

Mrs. C. H. Bailev.

GRAHAM BREAD. Two

cups graham

flour,

one and a half cups sour milk, one

tablespoon N. O. molasses, one scant tablespoon soda, one table-

spoon

salt,

Miss F. L. Ranmond.

BISCUIT.

One

(piart

powder,

sifted

and bake

in a

flour,

with

one cup flour.

quick oven.

lard, Salt.

two teaspoons Price's baking Mix with milk to roll soft,

Mrs. Bro()ks.

YEAST. mash them through a colander, add enough of the water they were boiled in to make a thin Boil six potatoes until soft,

batter

cup

;

full

then six tablespoons sugar. of fresh yeast, and \mt in a

Stir all together with a large

warm

place over night.


>>l">>»I«yOO S. N.

DWIGHT, J.

N.

M. H. WILLIAMS, Vice-President.

President.

WALLING,

T. H.

Casiiier.

LEE, Ass't

^^^.^:^C^^i>^„.

-ij-^*—>t

^^..

^.^

Miial Bat

Tie Aiiericai --^-^

Casiiier.

^r>

liERDVlliliE,

COliO.

Capital,

$100,000. Dlt^ECTOI^S:

M. H. Williams,

T. G. Roberts,

S. T.

George

P.

KosTiTCH,

Copeland,

George

H. S. Dickerman,

Daniel Sayer, Chas. A. Seymour,

E.

Taylor, S. N.

J.

DWIGHT.

^?<C

A general banking business transacted. able

on

demand.

Deposits received pay-

Time loans made on satisfactory security and

commercial paper discounted. United States and Europe. All

Sam. Mayer,

N. Walling,

customers treated

in

Drafts

issued on

Careful attention the

most

liberal

principal

given

to

cities

of

collections.

manner consistent with

sound banking.

d@OOOOOQ^Oi@Q^»>>>>>>>>>>>>%>>>>:»:»'»>>%>%%'«i,^^


FfllRBANK'S^SOflPS. WHITE 8TRR,

100

Bars,


— — ——

BREAD, YEAST, GEMS, ETC.

HOP YEAST. Boil four large potatoes, and at the same time stee]) a fourth

package of hops

sufficient

in

water to cover them.

Mash

the

potatoes through a colander, strain over them four cups of the

hop water flour to

;

add one cup sugar, tablespoon

the consistency of

and leave

yeast,

cup of

it

batter

uncovered

this for four loaves

salt

;

Add

cakes.

thicken with

one-half cup

Use one-half a Mrs. Werner.

in a jar to rise.

of bread.

GRAHAM GEMS. One

pint

graham

pint sour milk,

little

flour, salt,

one pint

flour, one-half cup sugar, one and small teaspoon soda. Mrs. W.

H. Nash.

MUFFINS. One cup

sweet milk, two eggs well beaten, one small teaspoon

two large teaspoons baking powder,

salt,

Drop

in

hot muffin pans.

Mrs.

J.

flour for stiff batter.

M. Raymond.

GRAHAM GEMS. One cup

sour milk, tablespoon of molasses, pinch of

teaspoon soda, graham

flour.

Mrs.

Hugh

salt,

half

Parry.

BOSTON BROWN BREAD. Two lasses,

cups sour milk, one cup sweet milk, one-half cup mo-

two cups Indian meal, two cups graham

salt,

one teaspoon soda.

in a

slow oven.

Mrs.

Steam J.

five hours.

flour,

one teaspoon

Bake one-half hour

M. Raymond.

BROWN

BREAD.

Four cups milk, three cups Indian meal, one cup graham flour, flour, one cup molasses, one egg, teaspoon soda dissolved

one cup

one teaspoon salt. Steam five or six Bake half an hour. (This rule requires a five-pound to steam). Mrs. W. H. Nash.

in a little boiling water,

hours. lard pail


——

BREAD, YEAST, GEMS, ETC.

GRAHAM GEMS. Two

cups graham meal, two cups

two large spoons sugar.

Salt.

flour, three

cups sour milk,

Soda according

to condition of

Mrs. C. H. Bailey.

the milk.

GRIDDLE CAKES. One cup sour milk, one cup sweet milk, two eggs, half teaspoon soda^ one small teaspoon baking powder. Mix with flour. Mrs. Guilbault.

POTATO BREAD. Six good-sized potatoes, boiled and well mashed

;

one pint

which they were boiled, one cup of Set the sponge in a warm place over yeast for the sponge. In the morning, when kneading the bread add a little night. salt, little sugar, lard the size of an egg, and sufficient luke-warm or

more of

water to

the water

make

in

Hugh

Mrs.

of bread.

six loaves

Parry.

GRIDDLE CAKES. One cup

stale

bread crumbs soaked

in

in the

milk

two cups of water,

Let

three cups flour, one yeast cake to start.

it

rise

over night;

morning add two eggs and one-half teaspoon soda, and

to

form a thin batter.

sive mornings, the

same

The

batter left can be used succes-

as buckwheats.

RUSK. One

pint milk and one pint sugar;

half cup yeast, raisins in

morning add

the

and some salt,

melted butter and more

and when

light bake.

flour.

warm

slightly,

add one-

Let set over night, and

three beaten eggs, one heaping cup

flour.

Let

it rise,

then

make

into rolls

Mrs. O. H. Simons.

BISCUIT.

One flour,

with

cup sweet milk, two teaspoons baking powder sifted in

one small teaspoon flour.

Mould

well.

salt, lard

Mrs.

J.

size of a walnut,

M. Raymond.

moulded


BREAD, YEAST, GEMS, ETC.

BROWN BREAD. One cup

quart corn meal, one pint

yeast,

flour,

one cup molasses, one

one teaspoon soda, one tablespoon

Mix

salt,

four cups cold

and salt, make a hole in the middle, put in the molasses, yeast and soda, stir it well, then add the water a cupful at a time. Steam six or seven hours, bake two hours. Mrs. C. H. Bailey. water.

well the meal, flour

JOHNNY CAKE. Two

coffee cups meal,

one and one-half coffee cups

two eggs, one teaspoon soda, sour milk. D. LeOxMard.

Stir well.

flour,

Mrs. H.


— —

&ji!ji!H<i^

CABBAGE SALAD. One medium head cabbage,

three

eggs beaten,

six table-

spoons cream, and three of melted butter, (or five tablespoons milk and four of butter), one teaspoon or more of mustard, one of pepper, one of until

it

Cover

salt,

one coffee-cup strong vinegar heated

thickens but not boils.

Mix with

the cabbage

when

hot.

Mrs. H. D. Leonard.

tightly.

CHICKEN SALAD. One chicken, smothered when cold, cut in small pieces; do not use a chopping knife. Prepare as much celery as chicken, two medium-sized cucumber pickles cut up also, the whites of This part of salad may be mixed the eggs left from the dressing. at once, as it does not hurt to stand, and the dressing poured ;

;

over just before

it is

used.

DRESSINC;.

Yolks of four hard-boiled eggs mashed to a smooth paste, one-half teaspoon tard,

vinegar. stir it.

salt,

one-half teaspoon pepper, two of mus-

two of sugar, four of

salad-oil,

one small teacup of good

Pour over chicken, and mix with a fork; This

is

enough

for eight persons.

Mrs.

J.

B.

do not Henslee.

COLD SLAW. One small head of cabbage and one onion, chopped fine; add one teaspoon salt, two tablespoons sugar, one cup vinegar, and a little pepper. Mrs. Hugh Parry.


— —

SALADS.

13

COLD SLAW. One-third

vinegar,

pint

three

tablespoons

sugar,

cream, one of butter, two eggs beaten with cream. sugar and butter together;

gar,

vine-

when boiUng, add eggs and

Chop

cream, cooking until thick.

two of

Cook

the

celery, if obtainable; if not, celery salt;

cabbage

fine,

adding

then pour over

it

the

Mrs. O. H. Simons.

dressing.

POTATO SALAD. Pare six or eight large potatoes, boil until done, and slice Peel and cut up a white onion in small bits and

thin while hot.

mix with the

Cut up some breakfast bacon

potatoes.

bits, sufficient to

fill

a teacup, and fry

a light brown.

it

the meat, and into the grease stir three tablespoons

in small

Remove vinegar,

making a sour gravy, which, with the bacon, pour over the potato and onion. Mix lightly. To be eaten when hot. Mrs. McKenzie,

WINTER SALAD. Two

boiled potatoes pressed through a sieve, one spoonful

mustard, two of

salt, three of olive oil, one of vinegar, yolks of two hard-boiled eggs, a little onion chopped fine, one spoonful anchovy sauce added last. Mrs. H. D. Leonard.

CABBAGE SLAW. Boil one cup of vinegar, melt in

of a walnut. sugar, salt,

on

a piece of butter the size

and half teaspoon pepper.

this mixture.

boil

it

Beat together one egg, one teaspoon each mustard,

one minute.

Stir

it

Pour

well, then put this

Pour the boiling vinegar back on the stove and

on the cabbage.

Mrs. McKenzie.

SALAD DRESSING. Yolks of three eggs, two teaspoons wet mustard, one-half cup vinegar, two tablespoons sugar, one-half teaspoon salt, two teaspoons butter.

and cook

Heat vinegar and butter, add other ingredients, Mrs. H. C. Dimick.

until thick as cream.


SALADS.

14

CARROT SALAD. Select tender, rich colored carrots, scrape fast-boiling water until tender; glass salad bowl.

and

boil

them

in

cut in thin slices and put in a

Sprinkle with sifted loaf sugar, add the juice

of a large, fresh lemon, and a wineglass of olive

Garnish

oil.

the dish with very thin slices of onion, or any fresh, green salad

Mrs. John Alfred.

leaves,

EGG SALAD. Six hard-boiled eggs cut quite

Mix

chopped.

fine,

one-fourth of a cabbage

well together.

DRESSING.

Three tablespoons of melted of pepper and

butter,

one small teaspoon each

one teaspoon of prepared mustard.

salt,

Mix

Mrs. C. A. Frear.

together and pour over salad.

SALAD DRESSING. Yolks of two eggs, or one whole egg, well beaten, added to Add butter the size of an tgg. five tablespoons boiling vinegar.

Cook with

in a

salt,

pan of boiling water.

pepper and mustard.

When

cool, season to taste

Thin with sweet cream

to the

Mrs. H. D. Leonard.

required consistency.

POTATO SALAD. Boil ten or twelve medium-sized potatoes, not too soft, cool

a

little,

peel

and

slice;

add pepper and

vinegar (be careful with vinegar not to

tablespoons hot water, a half an hour

;

well, then serve.

little

salt,

make

onion cut very

two tablespoons too sour), two

it

fine.

Let

then adcT two or three spoons olive

To

be eaten with cold meats.

it

oil.

stand

Mix

Mrs. Werner.

EGG SALAD. Two

dozen eggs, boiled hard and chopped not too

quantity of celery.

fine,

Mix with Durkee's Salad Dressing

Garnish the dish with lettuce and serve. ten or twelve persons.

This

is

equal

to taste.

sufficient for


â&#x20AC;&#x201D; SALADS.

15

CABBAGE SLAW. Take a medium head cabbage, chop of

salt

;

fine,

with one tablespoon

squeeze the water out thoroughly with your hands, then

pour one-half cup vinegar over. DRESSINC;.

Three eggs, one-fourth cup butter, two tablespoons condensed milk. Season with pepper. Beat together with one-half teacup boiling water is

;

cook

five

then ready to serve.

minutes and pour over the cabbage.

Mrs.

P. B.

Turnbull.

It


——

]^?^

MINCE Four pounds of salt

beef, twelve

pork, two pounds

pound of

PIES.

pounds of apples, one-half pound pounds of raisins, one

of sugar, four

citron, four ounces of cassia,

cloves, one pint molasses,

of good vinegar.

two of nutmeg, one of one quart of boiled cider, or one quart

Mrs. Taylor.

MOCK MINCE Five large crackers rolled

fine,

PIES. one and a half cups molasses,

one-half cup sugar, two-thirds cup vinegar, two cups chopped raisins,

one-half cup butter, one and a half cups cold water, a

little salt,

and cook Grover.

one teaspoon each until

thick.

One heaping

all

kinds of spices.

will

make

LEMON

PIE.

This

Put

tablespoon cornstarch, dissolved

all

together

Mrs. L. A.

four pies.

in a little

cold

water; pour on one coffee-cup boiling water, and boil until

it

and add two-thirds coffee-cup sugar, yolks of two eggs, small lump of butter, and juice and grated rind of two lemons. Mrs. O. H. Simons. puffs

up; take

off the stove

PIE-CRUST. Four cups of flour, one large teaspoon salt, one teaspoon Mix baking powder, one scant cup lard, one large cup water. rather soft.

Miss Price.

Take

part of crust

and

roll in butter for

top crust.


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******^J'^iJ'

CORNER' BOOK* STORE. -K>«=<^

ReWLAND ^

|eHN

60,,

stationers anil Booksellers, Intlsts

purveyors

rHaterials, tfolc!

ypera

rens,

Qeaal

^upplies,

(glasses,

Dlanl?s.

J-BYEF^Y FACILITY POI^*^

tl-£^iy Ai.\ ^*^ In the (Tlost

Approved

CORNER HARRISON

Ml

(TlanneP.

BND FOURTH 8T„

Leadville, Colorado.


——

PIES.

CREAM Whip one

quart of

stiff

baking.

When

cool,

fill

PIE.

cream, add sugar and vanilla to your

Line pie-plates with

taste.

17

and prick with a

crust,

with the whipped cream.

fork before

Mrs. Pax-

ton.

LEMON

PIE,

Grate the rind of one lemon, add one tablespoon cornstarch dissolved in a

little

cold water, one teacup boiling water, one

Take

whole egg and the yolks of two.

the whites of two eggs

meringue, and brown in the oven.

for the

SWEET POTATO

Parry.

PIE.

Boil or bake sufficient sweet potatoes to

when rubbed through a colander

Hugh

Mrs.

make

a pint of pulp

add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspoon lemon Bake in a shallow pan lined with rich crust. When extract. done, beat the w'hites with a little powdered sugar for top, and brown in the oven. Mrs. Hugh Parry.

ILEMON The

juice

;

PIE.

and grated rind of one lemon, one tablespoon

cornstarch, one teacup sugar, two eggs (reserving the white of

one), one cup boiling water.

constantly until

it

Mix

thickens; pour

all it

together and cook, stirring

in the crust

and bake. Beat

the white with three spoons sugar and spread on top; return to

the oven and

brown

lightly.

Mrs. McKenzie.

CREAM One

PIE.

pint of milk put in a steamer

;

let

it

come

to

aboil;

then add half a cup of sugar, two tablespoons cornstarch and yolks of two eggs well beaten

When

cool, have crust

together.

baked ready

Flavor with lemon.

for filling.

Beat the whites

of the eggs, spread on top and brown in the oven.

Parry.

Mrs.

Hugh


â&#x20AC;&#x201D;

8

â&#x20AC;&#x201D; PIES.

1

ENGLISH APPLE

PIE.

Small piece of butter in pan, add apple sauce, then cover with crust and bake; add apple and crust and bake again, and so

on

until

pan

is filled.

Serve with hot sauce.

CREAM

Mrs. Paxton.

PIE.

One cup sugar, one ^gg, one-fourth cup butter, one-half cup sweet milk, two cups flour, one teaspoon soda, one-half teaspoon of essence of bitter almonds.

round shallow

This makes two cakes, baked in

tins.

CREAM FOR

One

FILLING.

scant pint milk, one cup sugar, yolks of two eggs, one-

half cup flour.

Flavor with vanilla.

Boil the milk, add flour

moistened smoothly with cold milk, then sugar and eggs let it Use the whites of the eggs boil to the consistency of cream. ;

with two tablespoons sugar for the meringue.

warm cakes, put cream between and meringue on Mrs, Hugh Parry. the two pies in the oven.

i^'C^'-'

Cut open the top.

Brown


^ A ^C WHITE CAKE. Whites of eight eggs well beaten, one and a third cups sugar, one scant half cup butter, three cups niilk,

and sugar, then

butter

in

stir

one cup sweet

B.

Mix

flour.

gradually milk and flour, sifting

Mrs.

Flavor with lemon.

the flour in, then the whites of eggs. J.

sifted flour,

one-half teaspoon baking powder mixed in the

Henslee.

GINGER COOKIES. Two

cups molasses, one cup sugar, one cup water, one large

cup butter, one tablespoon soda, one tablespoon ginger, Flour enough to

cinnamon.

little

Mrs. Wm. Pemberthy,

roll.

CHEAP CREAM CAKE. One cup

sugar,

one cup sweet milk, two cups

flour,

one tablespoon butter, one teaspoon baking powder.

Bake

taste.

one egg, Flavor to

in layers.

FILLING.

One a

little

egg, one-half cup sugar, one-fourth cup flour mixed with

cold milk, and stirred into one cup boiling milk.

until thick

enough.

Flavor.

Boil

— Miss Cora Paddock.

TEA CAKE. One cup sugar, one tablespoon butter, two eggs well beaten, one cup sweet milk, one and a half teaspoons baking powder. Flour enough for pretty thick batter. One teaspoon lemon or vanilla extract.

mond.

Bake

in kot

gem

pans.

— Miss

F. L.

Ray-


——

CAKE.

io

GINGERBREAD. One cup cups of

molasses, one

ginger and one of soda. flour together;

egg, butter size of an

teaspoon

one-fourth

flour,

egg, three

cloves, one-half

teaspoon

Beat molasses, egg, butter and part of

pour a cup of boiling water on soda, add

mixture, then remainder of

flour,

beating thoroughly.

it

to

Mrs. O.

H. Simons

COOKIES. One cup

butter,

two cups sugar, one cup sweet cream.

the sugar and pour over the butter.

Stir while

it

melts.

Melt After

after putting in it and stir in the sweet cream and mixing thoroughly, add an even teaspoon of soda. Beat three eggs, yolks and whites together, and put in, but do Mix them as soft as not mix until you have added some flour. possible, taking them up from the table with a knife. The less flour the better. Use extra C sugar; you cannot use granulated sugar. Mrs. S. J. Hanna.

cold,

it is

cream

;

the cream

ANGEL FOOD. The

whites of eleven eggs beaten to a

stiff froth,

a tumbler

and a half each of flour and pulverized sugar. Sift the sugar and flour twice, adding a teaspoon of cream tartar, and a little Stir lightly,

salt.

Do

flavor

not grease the pan.

Bake twenty-five minutes. to taste. Mrs. C. E. Dodge.

CHEAP SPONGE CAKE. One-half large teacup sugar, one teacup

flour,

three eggs,

two tablespoons milk, one heaping teaspoon baking powder, one Mrs. H. D. teaspoon essence of lemon. Stir all well together.

Leonard,

JENNIE'S SUGAR CAKES. Three cups sugar, two of butter, three eggs well beaten, one Mrs. A. J. LampFlour sufficient to roll out.

teaspoon soda. shire.


——

CAKE.

21

NUT CAKE. Six eggs, one large cup of sugar, one-half cup butter, one-

pound of English walnuts

half cup sweet milk, one

rolled fine,

one tablespoon of baking powder, and flour to thicken. with extract of strawberry, and bake in a flat pan.

Flavor

COOKED FROSTING.

The

whites of three eggs beaten

until

it

stiff,

and one cup of granulet it cook

Put sugar in a pan and cover with water,

lated sugar.

will hair

from the end of a

with this until perfectly cold spread on cake.

;

it

Stir the beaten eggs

fork.

will

then be thick enough to

Mrs. W. L. Scott.

COOKIES.

Two

cups sugar, three-fourths cup butter, one and a half cups

Flour milk, one teaspoon soda. Flavor with nutmeg. enough to roll softly. Sprinkle sugar on top, cut and bake. Mrs. p. B. Turnbull.

sour

CHEAP FRUIT CAKE. Three eggs, two-thirds cup brown sugar, fill up the cup with molasses, half cup butter, half cup sour milk, three cups sifted flour, one teaspoon each of cinnamon, cloves and soda, half teaspoon nutmeg.

Add

currants

and

Mrs. H. D,

raisins.

Leonard.

LEMON The

juice of

FILLING FOR CAKE.

two lemons, two eggs, piece of butter the

of a hickory nut, coffee-cup of sugar. boil until layers.

it

thickens, stirring carefully.

Beat This

all is

size

together and

enough

for four

Mrs. C. E. Dodge.

COOKIES. One cup

light

brown

two tablespoons sweet powder. oven.

Add

sugar, one-half

milk,

enough Mrs. John Alfred. flower

and two

cup butter, one egg, teaspoons of

to roll thin.

Bake

in

baking a quick


— — CAKE.

22

MARBLE CAKE. For the white cake even cups

five

One cup

:

butter, three cups white sugar,

one-half cup sweet milk, one-half teaspoon

flour,

Flavor with lemon.

of soda, whites of eight eggs.

One cup butter, two cups of brown For the dark cake sugar, one cup of molasses, one cup sour milk, one teaspoon soda, :

four cups of flour, yolks of eight eggs

of

all

white,

Put in pans

kinds.

and

on,

so

and one whole egg, spices

a layer of dark, then a layer of

first

with a dark

finishing

Wm.

Mrs.

layer.

Morris.

FRUIT CAKE. One pound

sugar, three-fourths

one and a half pounds

butter, twelve eggs,

half

brown

of flour, one of

pounds currants, one-half pound

almonds, one-half pound

raisins,

pound

one and one-

one-half pound

citron,

one-half pint sour milk, one level

figs,

teaspoon soda, two teaspoons each of allspice, cloves and cinna-

mon, one teaspoon mace.

Mrs. C. A. Frear.

WHITE CAKE. One cup

pulverized

and one-half cup white butter

sugar,

beaten to a cream, one-half cup milk, one and two-thirds cups flour,

one-fourth cup cornstarch, whites of nine eggs beaten to a

froth,

one teaspoon of baking powder and lemon extract.

Mrs.

G. B. Harker.

DOUGHNUTS. One

coffee-cup granulated sugar, one-fourth coffee-cup butter,

one coffee-cup milk, four eggs, two tablespoons water, two teaCream spoons baking powder, one teaspoon salt, one nutmeg. the sugar

and butter

as for cake,

milk, water, salt and for handling. little

Do

nutmeg

not

fresh every time,

roll

and

;

out

add the eggs,

well beaten, then

next flour enough to all

roll half

at once, but

an inch thick.

make

stiff

keep adding a

Add

baking

and have your lard just right. In about Keep well an hour after cooking, roll in powdered sugar. Mrs. Guilbault. covered in an earthen jar.

powder with the

flour


— CAKE.

23

JELLY ROLL. Two

teacups of coffee sugar, two teacups of sifted flour, two

heaj)ing teaspoons baking

powder

good -sized and bake in a quick oven to a light brown. When done, turn out on a moulding board, and spread with jelly. Roll carefully, and wrap each roll in a clean napkin. Can be used for table at once. Mrs. Hugh Parry. eggs and beat

all

;

into this break six

Turn

well together.

LEMON

into square tins

CAKE.

One cup sugar, one-half cup butter beaten to a cream then add the yolks and whites of five eggs, beaten separately. Grate the rind of one lemon, add the juice of same, and three-fourths ;

cup sweet milk.

Dissolve one-half teaspoon of soda and

Do not mix M. Mahn.

together.

— Mrs. F.

too

stiff.

Bake

in

stir all

a moderate oven.

PRINCE OF WALES CAKE. White Part.

— One

of three eggs, two cups

cup sugar, one-half cup butter, whites flour,

one-half cup sweet milk, one tea-

spoon baking powder.

Dark Part. — One cup brown

sugar, one-half cup butter,

yolks of three eggs, one-half cup sweet milk, two cups flour, one

cup seeded raisins, tablespoon cinnamon, little nutmeg, one teaspoon baking powder. Bake in jelly tins, two white and two dark.

Cooked

icing to be put between the layers.

cups sugar, whites of two eggs boil until

it

stiff froth,

Mrs.

p. B.

hairs

and

;

on the end of the spoon

stir

it

One and

a half

dissolve the sugar in water

in the hot syrup,

;

and

beat the eggs to a

and beat

until cold.

Turnbull.

DROP GINGER CAKES. One

quart

flour,

teaspoons soda, two

Drop with spoon on

half pint

milk, half pint

molasses,

teaspoons ginger, butter size tins.

Mrs. H. D. Leonard,

two

of an egg.


CAKE.

24

MARBLE CHOCOLATE CAKE. Light Part.

— One

cup sugar, one-half cup butter, whites

three eggs, one cup milk, one teaspoon baking powder, about

two cups

flour.

Dark Part

— One cup sugar, one-half cup

butter, yolks three

eggs, one cup milk, three-fourths cup grated chocolate, moistened

with boiling water, one teaspoon baking powder, about two cups Put alternate spoon fulls of the Flavor with vanilla. flour. batter in a round deep pan with a stem, and bake until done.

Mrs.

p. B.

Turnbull.

GINGERBREAD. One cup brown sugar, one cup New Orleans molasses, one cup shortening, three eggs, one cup sour milk, teaspoon soda, To be eaten pinch of salt, tablespoon ginger, little cinnamon. as a dessert with cream.

Mrs. Guilbault.

GOLD CAKE. Two one and

heaping cups

flour,

a half cups butter,

yolks of four eggs, one cup sugar,

one and a half cups sweet milk, one

and a half teaspoons soda, one teaspoon cream Mrs. M. L. Clark. taste.

tartar.

Flavor to

CORNSTARCH CAKE. Whites of three^eggs, one and a half cups cornstarch, one and a half cups milk, one cup pulverized sugar, one and a half cups butter, one and a half teaspoons cream tartar, one-fourth Mrs. M. L. Clark. Flavor wnth lemon. teaspoon soda.

WHITE CAKE. One cup

sugar, one-half

cup butter, two cups

flour,

whites of

Cream the seven eggs, and a scant teaspoonj^baking powder. l)utter and sugar, and add gradually the well-beaten whites, with Bake Flour and extract to taste. a half teacup of sweet milk. Cooper. Mrs. in a moderate oven, well covered, until light.


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GROCERIESi MEATS. Ki^h.

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——

——

CAKE.

25

SPONGE ROLL. One cup

sugar, two cups

flour,

water, and one of baking powder. light,

eggs, six teaspoons of

six

Beat the eggs and sugar very

add the rest of the ingredients and beat rapidly Bake quickly; turn on a clean cloth, spread with

smooth.

or any kind of filling that

is

liked,

mixture can be baked in jelly

and

roll

while warm.

tins, if preferred.

until jelly

This

Mrs. Cooper.

ROLLED JELLY CAKE. Four eggs, whites and yolks beaten separately, one half cup of pulverized sugar, one cup flour, one teaspoon baking powder. P^Iavor with lemon extract. Bake in a large flat tin. Mrs. P. B.

TURNBULL.

•SPONGE CAKE. One heaping

coffee-cup flour, one even coffee-cup sugar, six

eggs, essence lemon.

Mrs. H. D. Leonard.

COOKIES. Two

cups granulated sugar, one cup butter, three eggs, one

cup boiling water, one teaspoon baking powder, one teaspoon soda. Flour enough to roll good. Flavor with nutmeg to suit

Mrs. G. B. Harker.

the taste.

COFFEE CAKE. Four eggs (reserve the whites of two

for frosting),

one and

one-half cups molasses, the same of sugar, two cups chopped

cup butter, one cup strong cold coffee, one tea two teaspoons soda, one teaspoon each all kinds

raisins, one-half

spoon spices.

salt,

Mix

stiff

with

flour.

This will make two large loaves.

Mrs. L. a. Grover.

DOUGHNUTS. One cup spoon

salt,

sweet milk, one even cup sugar, two eggs, one tea-

two teaspoons baking powder, two teaspoons melted Mrs. J. M. Raymond.

butter, flour to roll.


CAKE.

26

BRIDE'S CAKE. Whites of twelve eggs, three cups sugar, small cup butter, cup sweet milk, four small cups of flour, half cup cornstarch, two teaspoons baking powder. Flavor to taste.

A

cup of thin sliced citron dusted with

above, makes a very nice citron cake.

flour,

Mrs. A.

added to the Lampshire.

J.

WHITE CAKE. Whites of four eggs, one cup sugar, good half cup butter, cup of milk, three cups of flour, one teaspoon bakuig powder, one teaspoon of flavoring.

The

yolks of the eggs, and the same ingredients

gold cake.

make

a nice

Mrs. McKenzie.

HARRISON CAKE. One cup

sugar, one-half cup butter, three eggs well beaten,

half teaspoon soda stirred in half cup sour milk, two small cups

Pour in small dripping Flavor with lemon or vanilla. Bake half an hour. Miss R. H. Nash.

flour.

pan.

SPONGE CAKE. One cup five

sugar, two scant cups flour, one-half cup cold water,

eggs beaten separately, one teaspoon baking powder, one

teaspoon extract.

Mrs. T. Kyle.

FIG FILLING

One and

a half pounds

half a cup of water.

figs

FOR CAKE. chopped

Cool, then

fill

fine

the

;

boil

cake.

down

with

Mrs. Guil-

BAULT.

FRUIT COOKIES. Two warm

eggs, one

and a third cups brown sugar, two-thirds cup

water, two-thirds cup butter, even teaspoon soda dissolved

in hot water,

one cup chopped

Flour enough to handle

cinnamon and Mrs. C. A. Frear.

raisins; salt,

easily.

cloves.


—— —

CAKE.

27

CHOCOLATE FROSTING. Shave three fourths cup Baker's chocolate, add three-fourths cup sugar beaten with one egg and a tablespoon of cream. Cook over the tea kettle. Miss Price.

CHEAP DROP CAKES. One cup

molasses, one cup water, three cups flour, two eggs,

one teaspoon soda, butter

an egg, one teaspoon each Mrs. C. H. Bailey.

size of

and cinnamon.

cloves, allspice

WHITE CAKE. One cup sugar, one-half cup butter, whites of nine eggs, two and three-fourths cups flour, one-fourth cup cornstarch, one cup Flavor with lemon. milk, one teaspoon baking powder. Beat sugar, butter, flour and milk together, then add eggs and baking powder.

Mrs. C. A. Frear.

SPICE CAKE. Yolks of

five eggs,

one cup sugar, one cup milk, two and a

half cups flour, one teaspoon baking powder, butter the size of

an egg, a heaping teaspoon of

all

kinds of spices.

Mrs. C. E.

Dodge.

ANGEL FOOD. Whites of ten eggs, three-fourths tumbler pulverized sugar, one

full

tumbler of flour measured and then sifted seven times,

three-fourths teaspoon

cream

extract or bitter almond.

tartar sifted in the flour.

Lemon

Mrs. T. Kyle.

GINGER SNAPS. Mix

powder with one and a quarter pound sugar, two teaspoons butter, one-half pint molasses, and two tablespoons extract of ginger. Roll very thin and bake in a few minutes. Will Mrs. John Alfred. soften by being kept. three teaspoons baking

quarts of flour

;

add

to this one-quarter


——

CAKE.

28

PLAIN CAKE FOR LAYERS. One-half cup butter, three-fourths cup sugar, two eggs, one

cup milk, two and a half cups teaspoon baking powder.

flour after sifting three times,

Mix

butter

one

and yolks thoroughly, add

milk, flour and baking powder; lastly, the beaten whites, with a

good amount of

flavoring.

CREAM FOR LAYER CAKE. Yolks of two eggs, one tablespoon sugar, one teaspoon

and one teacup milk;

boil until

it

flour

Mrs. O. H. Simons.

thickens.

WHITE CAKE. Whites of two eggs beaten

one cup sugar,

to a stiff froth,

piece of butter the size of an egg, one cup milk, two and a half

cups

teaspoon baking powder.

flour,

C. E.

Flavor to

Mrs.

taste.

Dodge.

MARBLE CAKE. Light Part.

—Whites

of four eggs, cup of sugar, one-half

cup sweet milk, one teaspoon baking powFlavor with lemon. der, two and a half cups flour. Dark Part. Yolks of four eggs, cup brown sugar, half cup

cup

butter, one-half

molasses, half cup butter, half cup sour milk, teaspoon soda, two

and a half cups

flour.

dark and light Mrs. Taylor.

Stir together,

slow oven.

parts,

and bake two hours

in a

DOUGHNUTS. One cup

sour milk, cup and a half

C

sugar,

melted butter, half a teaspoon soda, pinch of to

mix

soft

dough.

Cinnamon

to taste.

Mrs.

two teaspoons

salt, flour

Hugh

enough

Parry.

POUND CAKE. One and to

three-fourths cups sugar, half

a cream, one pound

eggs, one

Werner.

pound butter rubbed

flour sifted three times, whites of sixteen

cup walnuts, one teaspoon baking i)owder.

Mrs.


CAKE.

29

CREAM CAKE. Whites of three eggs beaten very ter

and one cup sugar beaten

light,

to a cream,

two spoons baking powder.

cups

flour,

bake

in layers.

one-fourth cup butone cup milk, three

Stir

eggs

in

last

and

For the cream, take the yolks of two eggs, one cup milk, onehalf cup sugar, two tablespoons cornstarch, butter size of a hick-

Beat the yolks, then add the other ingredients and

ory-nut. boil.

Flavor to taste when cool.

cool.

Mrs. John /Vlfred.

Do

not spread on layers until

RAISIN CAKE. Take one and a quarter pounds of

light

dough, a teacup of

pound Bake one hour. Mrs. John Alfred.

sugar, one of butter, three eggs, a teaspoon of soda, one

of raisins, nutmeg or cinnamon to the

Let

it

rise

before being baked.

taste.

COOKIES, Cup

of melted butter, two-thirds cup sour milk, teaspoon

soda dissolved

in

hot water, three eggs well beaten, one and a

fourth cups sugar, flour to roll thin, and bake in a quick oven.

Mrs.

J.

M. Raymond.

BANANA CAKE. Two cups

cups sugar, one cup butter, one cup sweet milk, three

flour,

yolks of five eggs, whites of three, two teaspoons

baking powder. Filling.

Bake

— Whites

in layers.

of two eggs,

one-half pound

silver knife

powdered

Cut banana thin with

sugar; spread each layer with the icing.

and spread thick over icing. Mrs. Werner.

Strawberries

may be

used the same way.

STRAWBERRY SHORT CAKE. One cup

sour milk, very small teaspoon soda, one tablespoon

melted butter, tins.

little salt,

Split the cakes

add

and add

and bake in Mrs. Guilhault.

flour to thicken,

berries.

pie


—— —

CAKE.

30

SPONGE CAKE. Two

cups

flour,

two teaspoons baking powder,

cup milk, two cups sugar.

six eggs,

one

Mrs. John Alfred.

GINGER SNAPS. One cup C

sugar, one-half

cup molasses, one cup boiling and cinnamon.

water, two eggs, one teaspoon each soda, ginger

Flour enough to

roll

out well.

Mrs. G. B. Harker.

DOUGHNUTS. One

cup of not too thick sour cream, or one of sour

coff'ee

milk and one tablespoon butter, two eggs, a salt,

soft.

little

nutmeg and

one teacup sugar, one small teaspoon soda dissolved.

Mrs. A.

J.

Mix

Lampshire.

OLD-FASHIONED GINGERBREAD. One

tablespoon soda, one teaspoon pulverized alum, each in

one-half cup boiling water.

Add one pint New

and bake

in a

quick oven.

Mrs.

Hugh

Orleans molasses,

Mix

one tablespoon ginger, one-half cup butter.

soft, roll thin,

Parry.

CONFECTIONERY FROSTING. Take the white of one egg (don't beat sugar into

until

it

it is

it)

and

stir

as thick as cold cream, or as

can be spread on the cake.

Flavor

if

powdered

thick as

it

desired.

LAYER CAKE. TWO CAKES OF THREE LAYERS. One cup

sugar, one-half cup butter, four eggs, one cup milk,

four cups flour, two heaping teaspoons baking powder.

CREAM FILLING.

One cup

milk,

half cup

sugar; boil

one minute.

heaping tablespoons cornstarch, yolks of two eggs; boil minutes.

When

cold add one

teaspoon vanilla.

Two five


— —

— CAKE.

31

COOKIES. One cup C

sugar, one

powder, one egg

Hugh

;

flour

cup melted

enough

lard,

to roll

two teaspoons baking

without sticking.

Mrs.

Parry.

ICE-CREAM CAKE. Two

cups sugar, scant cup of butter, one cup sweet milk,

two cups

flour,

one cup cornstarch, whites of eight eggs, two

teaspoons baking powder sifted

in

the flour

Cream, butter and sugar, add milk, then

and

last

Bake

eggs well beaten.

THE ABOVE.

ICING FOR

water on sugar and boil

till

the well beaten whites

then beat

;

lemon and two teaspoons Mrs. Werner.

and cornstarch. and cornstarch,

in la3'ers.

Whites of four eggs, four cups sugar candies

it

flour

till

;

pour half pint boiling

;

pour boiling sugar on

it

is

cold.

Flavor with

Spread between the cake.

vanilla.

GINGER SNAPS. Bring to a scald one cup of molasses, and

spoon soda; pour

it

stir

in

one table-

while foaming over one cup sugar, one egg

and one tablespoon ginger beaten together; then add one tablespoon vinegar and flour enough to roll, stirred in as lightly as possible.

Mrs.

Wm. Morris.

VARIETY CAKE. Light Part. size of

der.

— Whites

of three eggs, one cup sugar, butter

an egg, half cup sweet milk, one teaspoon baking pow-

Flavor with lemon.

Dark Part.

^

About two cups

— One-half cup

flour.

cup molasses, cup of chopped raisins, yolks of three eggs, one-half teaspoon soda, half a cup of coffee, about two cups flour, spices of all kinds.

a

little

Bake

layers, then

Parry.

in square tins.

sugar, flavor with

sugar,

one-half

Beat the whites of two eggs with

lemon

add enough sugar

;

to

this is to frost

be used between the

the

top.

Mrs.

Hugh


— —

— CAKE.

32

COOKIES. Rub

together

till

beat two eggs and in

nutmeg.

a

Add

white one teacup Initter and two of sugar;

stir

into the mixture with a

Grate

little flour.

Dissolve one teaspoon soda in one cup milk.

Mrs. H. D. Leonard.

flour to roll easy.

MACAROONS. One-half pound grated almonds, one-half pound sugar, one

Blanch and chop the almonds, add

lemon, whites of two eggs.

eggs and sugar, with the juice of lemon.

Drop a small quantity

on paper greased on the back, which

enable you to take off

will

Mrs. Werner.

the pan.

COOKIES. One-half cup cold water, one teacup white sugar, one-half

cup butter, one-half cup sweet cream, three eggs, two heaping teaspoons baking powder, one teaspoon lemon extract. Mix well

and

roll to

about one-fourth an inch in thickness.

Sprinkle with

granulated sugar, cut, and bake in a quick oven.

Mrs. Wm.

Morris.

CREAM One

of melted butter settles

salt

dish;

to

;

butter stand a itw

let the

the bottom

;

moments

till

add the let

it

flour

and

stir

quickly

till

it

comes

off

when

fill

cool, then l)eat ihe eggs in one at a time.

quick oven.'

with cream.

Drop Bake

Sprinkle the puffs with powdered sugar and

This

will

make forty-five |)uffs.

CHOCOLATE One

it

from the

from the spoon on buttered pans, not too near together. in a

the

eight eggs, grated rind of half a

Set the butter and water on the stove to boil;

lemon. boils

PUFFS.

pint of flour, one large pint of water,^ one-half, pound

tablespoon

melted

sugar boiled to a syrup

in

Mrs. Werner.

ICING.

chocolate.

One and

two tablespoons water.

while hot the whites of two eggs, and then

stir in

a half cups

Add

to this

chocolate.


fmii

njiiie^i!

lifqinll^il!

eVEr^YHlHING SAGI^ED UNDEF? THIS BF?AND IS Fl^EE FI^OM flUU flDULiiPBI^AIlION, AND SUm LfP WI1IH ^AI^E AND (SUEANIilNESS.

THE FOLLOWING

VARIETIES, 1889 PACK, WILL BE THIS SEASON, AND CAN BE OBTAINED

IN

STOCK

OF YOUR GROCER:

Preserved Strawberries, Extra Strawberries,

Blackberries, Blueberries,

Preserved White Pitted Cherries, Preserved Red Pitted Cherries, Spiced Red Pitted Cherries, Asparagus, Lima Beans, Red Pitted Pie Cherries, Preserved Red Currants, Stringless Beans, Yellow Crawford Peaches, Sugar Corn, Grated Pineapple, Extra Fine Peas, Sliced Pineapple, Early June Peas,

Red Antwerp Raspberries,

Marrowfat Peas,

Black Raspberries, Preserved Gooseberries,

Succotash,

Tomatoes.

STRICTLY PURE MAPLE SYRUP, Canned

Sugar Bush, thereby retaining

its Original Flavor and Note the brand, "BATAVIA." Take no other under the supposition that you are getting something equal to the "BATAVIA." If your grocer does not keep "BATAVIA" goods, he can obtain them from

at the

Purity.

THE

G, 8,

MOREY MERGHNTILE

GO,

Wholesale Grocers, Sole Agents

for

Colorado.

DENVER, COLO.


" P'

1%.

p6gs, paipts, ©ils,

Q\B HAI^I^ISON AYE.

^4dii4^ J0S1IK^&-^..,

A

WW


CAKE.

33

JELLY OR CHOCOLATE LAYER CAKE. Four

eggs,.r4«lf

cup sugar, half *LcupSof

flour, in

which a

teaspoon of baking powder has oeen well mixed, pinch of half

cup of milk or cream put

in the last thing.

salt,

Mrs. Werner.

CINNAMON CAKE. One and

a fourth pounds flour, one })ound sugar, four eggs, pound butter, half pound grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and flour. Roll out to the thickness of one-fourth an inch or less. Cut out with cake-cutter and stand over night, and bake the next morning in a moderate oven. Mrs. Werner. half


^

— —

liiflflii)!)<^ sijjS

Sali^ss.

SUET PUDDING. Cup chopped flour after

it is

suet,

sifted,

cup molasses, cup sweet milk, three cups raisins and a few whole ones,

cup stoned

teaspoon soda dissolved in a of cloves til

little

boiling water, teaspoon each

and cinnamon, one-half teaspoon nutmeg.

done, at

Steam un-

least three hours.

SAUCE FOR SAME. Butter size of an egg, cup of sugar, tablespoon

flour.

together and pour on boiling water, cook one-half hour.

with brandy, or anything preferred.

SNOW

Mrs.

S. J.

Put

all

Flavor

Hanna.

PUDDING.

One-half box Nelson's gelatine, one pint boiling water, one and a half cups sugar, juice of two lemons. When mixture is cool add beaten whites of eight eggs, and beat until ready to congeal.

Tint with

— Mrs.

J. B.

fruit coloring,

and serve with whipped cream.

Henslee.

TAPIOCA PUDDING. Take one-half cup of tapioca, soak over night, put on the cook up clear, add one cup of sugar, stove in the morning Bake one hour, set away large spoon of butter and raisins. Mrs. Hugh Parry. Serve with cream. until cool. ;

PLUM PUDDING. Six crackers pounded fine, six eggs, one quart boiling milk, Raisins, currants, citron one cup sugar, one-half cup butter. and spices to taste. Mrs. W. H. Nash.


— PUDDINGS AND SA UCES.

35

POP-OVERS. Three eggs, three cups flour, three cups milk, a little salt, butter the size of an egg, one heaping teaspoon baking powder. Beat the whites separate and add in a (piick

last.

Bake

in small muffin tins

Mrs. Hu(;h Parry,

oven.

PLUM PUDDING. Chop and rub half

pound sugar

cream one-fourth pound of

to a

mix

;

Add

well.

four

well

suet,

add scant

beaten eggs, one

grated nutmeg, one-half teaspoon each cloves, mace, and

one-half cup brandy, three-fourths cup milk, flour to

Seed and chop one-half pound

batter.

half

pound

raisins,

make a

salt,

thin

wash clean one-

currants, cut into thin slices one-half

pound

citron.

Sprinkle fruits with flour to prevent their settling to the bottom of

Steam

batter.

five

or eight hours.

SAUCE FOR PUDDING.

Cream two cups of

butter,

sugar, the unbeaten white

add slowly one cup powdered

of one egg, two tablespoons of wine

and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day. Mrs. H. C. Dimick.

CHOCOLATE PUDDING. One

quart milk, three squares Baker's chocolate melted in

the milk, two

eggs,

spoons sugar. small

teaspoon

four large spoons cornstarch,

large

Cool

salt.

in

a mould.

Serve with whipped

Mrs. F. G. Barker.

cream.

INDIAN One sugar,

thfee

Beat sugar, eggs and cornstarch together, add

PUDDING.

quart milk, one cup white meal or gold dust, one cup

two eggs.

two hours slowly.

Salt.

Scald the meal in milk, and bake about


— — —

PUDDINGS AND SAUCES.

36

QUEEN OF PUDDINGS. One

crumbs, one quart of new milk, one cup

pint bread

yolks

sugar,

spread with

of four

eggs.

Whip

jelly.

Bake

in

slow

whites of eggs to

oven stiff

when done

;

froth,

add four

tablespoons pulverized sugar, spread on top, return to oven and

brown.

Serve with whipped cream.

SNOW

Mrs. H. C. Dimick.

PUDDING.

One-half package gelatine, soak two hours in one pint cold water

;

heat without boiling until

it is all

dissolved

;

when nearly

add the whites of powdered sugar, the froth, one cup stiff four eggs beaten to a Use the yolks Let it cool. juice and grated rind of one lemon. Mrs. for a soft custard to put around each dish when served. • T. Kyle. cold, beat thoroughly with an egg beater, then

TRANSCENDENTAL PUDDING. Half a teacup of

Take salt,

rice

steamed in one quart of milk two hours.

the yolks of three eggs, grated rind of one lemon, a

sweeten

to

taste.

This

Butter the pudding dish.

is

Bake.

to

be stirred

into

Beat the whites

stiff,

little

the rice.

sweeten

with pulverized sugar, flavor with the juice of the lemon. in

oven and brown

lightly.

SNOW

Set

Mrs. H. D. Leonard,

PUDDING.

Pour half a pint boiling water over half a box gelatine; two cups sugar; beat whites of four eggs gradually to the dissolved gelatine, etc. minutes, until

stir

Into this squeeze the juice of three -emons, add

until dissolved.

it

to a stiff froth,

add

Beat constantly thirty

has the appearance of snow.

Dip moulds

in

cold water, and put the mixture on ice to cool.

CUSTARD FOR THE ABOVE. Three cups milk, three-fourths cup sugar, yolks of four eggs. Boil the milk and stir in the eggs gradually, Flavor with vanilla being careful not to

let it

lump.

Mrs. H. C. Dimick.


— PUDDINGS AND SAUCES.

37

BAKED CUSTARD. Scald one quart of milk, then add

sweeten and flavor to in

four well-beaten eggs;

Pour into a pudding dish, and

taste.

set

a pan of hot water in the oven.

ORANGE PUDDING. Peel four oranges, slice very thin, lay in a deep dish with one

cup white sugar strewn over

it

set

;

it

away

an hour.

for

CREAM FOR SAME. One-half cup

flour,

butter, yolks three eggs,

three-fourths

cup sugar, small piece of

one half teaspoon essence lemon.

and pour into one pint boiling water;

these together

few minutes; pour over the oranges while hot.

of the eggs to a

stiff froth,

Beat

let it boil

a

Beat the whites

add two teaspoons sugar, spread over brown a few minutes. Serve cold.

the top, place in the oven to

Mrs. W. H. Nash.

BAKED CUSTARD. Beat the yolks of four eggs half an hour pulverized sugar, then one quart cold,

lemon

extract,

warm

water.

the cups

fill

Place

one of the custards the

fire

is

and

pan

set

them

five

ounces

add a teaspoon

pan half

in a

in a rather cool

;

filled

with

oven and gradually

In about twenty minutes dip a teaspoon in

increase the heat.

baking custards,

tlie

add

;

new milk

to see if

it is

for if left in the

too hot, the milk

Great care is needed in oven a minute too long, or if

firm.

will certainly

whey,

Wm.

Mrs.

Morris.

DANDY PUDDING. One

quart sweet milk, two tablespoons cornstarch, five table-

spoons sugar, yolks of four eggs. together,

ens and

is

pudding a

little

bake.

and

stir

into the milk

smooth.

dish.

Beat the cornstarch and sugar

when boiling;

stir until it

Flavor with a teaspoon vanilla.

Beat the whites of the eggs to a

pulverized sugar, pour on the

Mrs. H. D. Leonard.

toj),

stiff

thick-

Butter the froth with

put in the oven and


;

APPLE MERINGUE. Pare and stew a few apples just as you would for sauce

two or three

slices of bread, butter

them

;

take

Line a bread pan

well.

with pie crust, cover with a layer of the apple sauce well sweet-

Bake ened with sugar, next a layer of bread, then of apples. on top spread an for meringue, the white of egg Beat till done. and brown in the oven. Serve with cream or sauce of any kind.

â&#x20AC;&#x201D; Mrs.

Hugh

Parry.

GELATINE CUSTARD. One

quart milk, one-half box gelatine, two-thirds cup sugar,

Put gelatine in milk, scald the same, then add the

three eggs.

yolks of eggs with the sugar, and

when

a

little

water and

cool

stir

stir in

salt.

the whites.

Let Set

it

thoroughly, adding flavoring

it

come

to a boil

in a basin

when

of cold

quite cool.

ORANGE JELLY. One-half box gelatine dissolved in one-half pint cold water

add half a pint boiling water, place over the When thoroughly dissolved add one cup of five oranges and two lemons, and put in a

half an hour; then

steam of a tea-kettle. sugar, the juice

mould

in a cool place.

PRUNE JELLY. Soak in water one-half a box of gelatine. Stew half a pound of prunes until tender, then remove the stones. To liquid add gelatine and one cup of sugar, and enough hot water to make a pint and a gill of liciuid. Return prunes to litphd and let boil. Serve with whipped cream.


— DESSERT.

39

WHIPPED CREAM. Add and

cream of moderate thickness the white one-half cup pulverized sugar

to one-half pint

of one egg beaten to a

stiff froth,

The grated

flavoring.

riiid

and

juice of half a

lemon

is

nice.

CHARLOTTE RUSSE. Eighteen Savoy biscuit, three-fourths pint cream, one table-

spoon powdered sugar, one-half ounce

Flavor with

isinglass.

Brush the biscuit with the white of egg.

Line bottom of a round mould, standing them upright all around the edge, then place the mould in the oven for five minutes to dry the egg. Whip the cream to a stiff froth with the sugar, vanilla or wine.

the

flavoring

and melted

charlotte, cover the top

Fill the

isinglass.

with a piece of sponge cake the shape of the mould, place on the ice until

Mrs. Werner.

ready for use.

WINE JELLY. Two pounds

one pint pale sherry, one pint cold waler,

sugar,

one package Cox's gelatine, juice of two lemons, one quart

boil-

ing water, small stick cinnamon.

water one hour, add to this

over

all

the boiling water, stirring until gelatine

Put in the wine

last.

ice to cool,

is

dissolved.

Strain through flannel bag without squeez-

Wet mould with

ing.

on

Soak the gelatine in cold sugar, lemon, cinnamon, and pour

water and

cold

pour

in

the jelly

;

set

Mrs. Werner.

ICE-CREAM. One come

teacup milk, one cup sugar, two eggs beaten light,

to a boil; cool

and

strain,

with a tablespoon of vanilla.

let

adding onequart cream. Flavor

Then

freeze.

Mrs. McKenzie.

COFFEE JELLY. One box hours, then

gelatine dissolved in half a pint cold water

add one pint

sugar, one

and a half pints boiling water. Serve with cream and sugar.

pint strong hot

Strain

— Miss R.

and

set

H. Nash.

coff'ee,

away

two one

to cool.


———

— DESSERT.

40

ORANGE SHERBET. Six oranges, whites of six eggs beaten to a

— Mrs. Paxton.

LEMON One-half

two

stiff froth,

Freeze same as ice cream.

quarts of water, two cups of sugar.

JELLY.

paper gelatine dissolved

one-half

in

pint

cold

then add one pint of boiling water, juice

water an hour;

a lemon, three-fourths pint sugar.

Strain

and

set

away

of

to cool.

CHARLOTTE RUSSE. One

pint milk, one-fourth

box Nelson's

Mix

two eggs.

sugar, yolks of

vessel of boiling water until gelatine

Flavor with vanilla.

a sieve.

two cups

is

dissolved.

When

Strain through

cool, beat in one pint of

Line your dish with sponge cake and pour

well-whipped cream.

Mrs.

in the custard.

gelatine,

these ingredients and set in a

J.

B.

Henslee.

FRUIT ICE-CREAM. Two

quarts cream, five eggs, one and one-fourth coffee-cups

pulverized sugar, three pounds peaches peeled and choj^ped

Beat whites and yolks of eggs separately.

may be

Any

fruit

fine.

preferred

Mrs. Guilbault.

used.

ICE-CREAM. One sugar,

pint of milk, one pint of cream, one cup pulverized

two eggs.

pints of cream.

Flavor to

Mrs. G.

suit

B.

This makes three

the taste.

Harker.

PINEAPPLE SHERBET. Pour two quarts of boiling water over one can of apple, steep one hour and strain.

two cups of

sugar.

I'ut

Add

into freezer;

the whites of five eggs to a

stiff froth,

juice of six

when

and

freeze

two hours.

lemons and

partly frozen,

adding slowly

are whi|5ped four tablespoons pulverized sugar.

into freezer

sliced pine-

whip

after they

Stir this slowly

Mrs. H. C. Dimick.


i^

A

f-

^y {J

^')l/»

4.V

East Sixth Street,

116 and 118

114,

aAA.

LtBADYILLE,

(sOLOI^ADO,

-«^DEAUEF?S IN*^-

HEATIN& AND COOIINd STOVES.

I

We

Cilrtains, BLANKETS, IN

Shades, EDfiS,

Pillows,

Comforts,

COOKING-UTENSILS, TINWARE,

eVEI^YiPHIMS REGBSSAI^Y B0^ F^OUSE-I^EEPING. ADDIIPION WE HAVE A

FAGOl,

Bejair We

also eaupy a Full Liine ofQr^^—

call

ai

IN

Djliolsterii Dejartmeit.

your ESPECIAL ATTENTION to our

New and

Choice Line of

UPHOLSTERED * PARLOR * Rocters, Single

anfl

Bed Lomips,

SUITS, Etc.


^ i3i^.g^l!laj]<:cDli3o p »

-••-,

>*<

CREAMED OYSTERS. One

quart of oysters, one and a half cups cream, one heaping

Salt and pepper to taste. Let the cream mix the cornstarch in a little milk and stir into the cream add pepper and salt. Let the oysters come to a boil in their own liquor, and skim carefully. Drain nff the li(|uor, and turn the ovsters into the cream. Mrs. H. D. Leonard.

tablespoon cornstarch.

come

to a boil, ,

CREAMED CELERY. and cover with milk,

when

boil-

Pare, slice, cut in dice an inch square; boil until nearly

done

Cut ing,

in inch pieces

add

salt

and a small piece of

butter.

to which,

Serve hot.

DICED TURNIPS. in as little

water as possible.

tablespoon sugar, and

salt to

To one taste

;

quart of turnips, add one

when

boiled quite dry, add

two or three spoons of cream and a beaten egg. Lampshire.

CHOPPED

Mrs. A.

J.

PICKLE.

One peck

of green tomatoes, one pint green peppers, two

green

cucumbers, four bunches celery and one ounce

quarts

celery seed, one ounce mustard seed, five cents worth of tumeric in

a bag, one large cup brown sugar, two heads of cabbage, one-

pound horse-radish. Sprinkle salt over cabbage and and let drain over night rinse with water in the morning. Put seeds and tumeric in vinegar and boil, pour over fourth

tomatoes,

the ingredients while hot.

;


â&#x20AC;&#x201D;

â&#x20AC;&#x201D; MISCELLANEOUS.

42

EGG OMELETTE. Ten

eggs, one large coffee-cup milk, a

eggs very light, add the milk and

Beat the

little salt.

Pour into a hot skillet When in which a large tablespoon of butter has been melted. partly cooked, remove from fire and bake in oven until firm. salt.

Place a hot platter on top of omelette, invert quickly, and serve at once.

CHILI SAUCE. Fifty large, ripe tomatoes, six green peppers, six red peppers,

and

eight onions

eight tablespoons

six garlics,

salt,

eight table-

spoons sugar, twelve cups vinegar, celery, cloves, cinnamon and

Chop peppers and onions

allspice to taste.

chop the tomatoes.

Boil two hours

;

stir

WATERMELON SWEET

very

fine.

Peel and

while boiling.

PICKLE.

Pare and cut the rind into thin pieces and place in a porcelain-lined kettle;

spoons

enough

to

about

five

pounds of

add two

fruit,

tea-

with sufficient water to cover, and boil until tender

salt,

to pierce with a silver fork.

quart of vinegar,

Drain well, then take one

two pounds sugar, and pour over the

fruit.

Scald the syrup and pour over the fruit for eight successive days, the ninth day add one ounce each stick cinnamon, whole cloves

and

Scald

allspice.

all

together and seal up.

Nicer

if left

to

Mrs. L. A. Grover.

stand two or three months.

DRESSING FOR MEATS AND POULTRY. ESPECIALLY FOR TURKEYS.

One-half loaf baker's bread dried and soaked squeeze the bread well with the hands until

Smother a small onion

brown

it;

add

in

all

in cold

the water

water; is

this to the bread, also

one pound chopped

one-half pound tender pork, grated half nutmeg, pepper,

chopped adding

parsley, three eggs, beating the whites

last.

out.

a large piece of butter, but do not

Mrs. Werner.

to a froth

veal, salt,

and


— —

MISCELLANEOUS.

43

VEAL LOAF. Three-fourths pound raw veal, one-fourth pound raw salt-pork, three eggs, nine crackers, three teaspoons

salt,

one and a half

Chop very fine, and 'bake one Mrs. W. H. Nash.

teaspoons pepper, parsley.

When

cold, slice thin.

GERMAN One

hour.

PICKLES.

bushel large, yellow cucumbers; peel, cut up lengthwise

and remove seeds sprinkle with salt and let stand twelve hours. Strain and thoroughly dry with a cloth cover with cold vinegar and let stand for two weeks pour off vinegar, dry cucumbers, ;

;

;

put in a jar with a teacup of mustard seeds and spices.

Boil

vinegar to cover and pour over them warm.

sufficient

Mrs.

Werner.

ESCALLOPED OYSTERS. Sprinkle a buttered dish with cracker crumbs, then put in a layer of oysters,

some

so on until the dish

Pour over the top a

bits of butter, is

full,

little

a

little

pepper and

salt,

and

leaving crumbs and butter on top.

milk.

Bake

until of a light

brown.

TO BLANCH ALMONDS. Shell the nuts

and pour boiling water over them;

stand a minute, then throw them into cold water the hands

and

the dark skin will

come

;

let

them

rub between

off.

BOILED FISH. One mountain

trout

or

white

sprinkle salt on the inside and out

fish,

and

clean let it

and wash

well,

stand over night;

morning put into salt boiling water, boiling fifteen or Lay on a platter sprinkled with chopped parsley and serve at once with hot potatoes boiled in salt water.

in

the

twenty minutes.

For gravy, a large piece of butter melted but not boiled

;

the butter slowly into a tureen, leaving the salt in the dish.

chopped

parsley.

Mrs. Werner.

pour

Add


— MISCELLANEOUS.

44

SPICED CURRANTS. Stem three

pints of ripe currants.

parts of sugar to one of strong vinegar.

Make Add

a syrup of three currants, boil for

a few minutes, stirring constantly to prevent burning. with cinnamon and cloves.

Spice

Mrs. H. C. Dimick.

FISH

CHOWDER.

Cut up a add these to the salt pork in alternate layers; cover with boiling water and cook until soft. Season to taste, add an onion if liked, one Let boil. Add a few large pint milk, and piece of butter.

Try out small

medium-sized

pieces of salt pork in a kettle.

fish, slice

Boston crackers

thin four or five potatoes

;

(split) just before serving.

GRAPE PRESERVES. Wash grapes

the grapes, weigh, having equal weight of sugar and

then pulp the grapes, put the pulp in a kettle and boil

;

Rub

twenty-five minutes.

add the sugar, and skms and boil ten minutes. kettle,

through a sieve boil

— Miss R.

;

return this to the

minutes, then put in the

thirty

H. Nash.

DUMPLINGS. One

pint flour,

baking powder,

one cup milk, one egg, a large teaspoon

salt. Make the batter soft, so as to drop Cook about ten minutes. Be sure to have the

little

in with a spoon.

soup boiling when you drop them

in.

Mrs.

Serve at once.

W. H. Nash.

SAUER KRAUT WITH OYSTERS. Drain the oysters.

Mix some

flour with part of the liquor,

let come to a boil add come to a boil again add pepper and of butter. Then fill dish with layer of sauer

put the rest of the liquor on the stove, oysters salt

and

flour

and piece

and

let

kraut and layer of oysters alternately.

Werner.

;

;

Serve at once.

Mrs.


â&#x20AC;&#x201D;

â&#x20AC;&#x201D; MISCELLANEOUS.

SWEET Take seven pounds of

45

PICKLE. pounds sugar, one quart cinnamon and cloves, and fruit and boil the syrup down

three

fruit,

vinegar, one-half ounce each mace,

Take out the scald all together. and pour over; repeat this for three days.

COLD TOMATO CATSUP. One-half peck tomatoes, three pints of good vinegar, threefourths cup salt, three-fourths cup

ground mustard seed, three

peppers, handful celery seed, one tablespoon grated horse-radish.

Mix

well

and bottle

tight.

SPICED BEEF. Chop one pound raw the size of an Qgg.

Add

beefsteak and a piece of suet or pork

one-half pint bread crumbs

or crack-

cream or milk, a small piece of butter. Season with savory, marjoram, salt and pepper. Mix and make in a roll with flour enough to keep together. Bake. ers,

two eggs,

When

six tablespoons

cold slice thin.

PREPARED Boil until quite soft

pieces and lay upon a

flat

three

FISH.

pounds of

fish

;

pick in

Season with pepper and

dish.

small salt,

Turn upon the well-beaten yolks of four eggs a pint of scalding milk, and pour it over the fish. Beat to a stiff froth the whites and spread over the surface. Bake half an hour. Mrs. W. H. Nash. add a small piece of

butter.

TOMATO TOAST. Run

a quart of stewed ripe tomatoes

place in a porcelain kettle, season sugar to taste.

Cut thin

place on a platter, and

cream

to the

Lampshire.

slices

through a colander,

with butter, pepper, salt and

of bread, brown on both sides,

when ready

to serve,

tomatoes and pour over the

add a pint of sweet toast. Mrs. A. J.


MISCELLANEOUS.

46

CRANBERRY JELLY. mash Cover cranberries with water and cook until soft To one pint of juice add one pound of Pour the hot Return to stove and boil one-half hour. sugar. ;

through a colander.

liquid in

moulds

to cool.

— Miss R.

H. Nash.

HOT MUSH BREAD FOR DINNER. Scald a pint of corn meal until of the consistency of

when cooked,

mush

;

cool with sour or buttermilk until about as thick

dough; then add one-half teaspoon each of salt and soda, two eggs, and a teaspoon of butter. Beat well and To be served in the dish in which it is baked, bake quickly. as batter cake

and helped with a spoon.

Mrs. Cooper.

FOAM SAUCE. One cup

sugar,

one egg

spoons boiling milk.

;

beat well together, add four table-

Flavor with vanilla.

'^

''^""'""'mm^

Mrs. W. H. Nash.


\

Bj]M -^->^^*<-

MOLASSES CANDY. Two

cups

New

Orleans molasses, one cup sugar, one table-

spoon vinegar, a piece of butter the

size of

out thin on pans.

— Miss

F. L.

a walnut.

Either pull

twenty-five minutes, stirring constantly.

it

Boil or pour

Raymond.

PEANUT CANDY. One pound add

of granulated sugar put in an iron spider;

Crush a quart of peanuts very

from lumps.

until free

just before takiitg

from the stove.

fine

stir

and

Mrs. C. E. Dodge.

CHOCOLATE CARAMELS. One

large

cup sugar, one-half cup molasses, one half cup

milk, butter the size of an egg, one teaspoon cornstarch, onefourth

pound chocolate.

— Miss R.

H. Nash.

CHOCOLATE CARAMELS. One cup

milk, two cups molasses, one cup sugar, one and a

half cakes chocolate, small piece of butter.

and

stir it

into the milk

Try when done and cooled a

other ingredients.

when it

as

little,

Grate the chocolate

boiling, then stir in gradually the

you would molasses candy, and cut in squares half an inch.


CANDIES.

48

FRENCH CREAM CANDY. (uncooked.)

Mix bowl

whites of two eggs and their bulk in water in a large

beat very well, add a dessert spoon vanilla and about two

;

pounds

"XXX"

confectioners' sugar (finest grade of powdered

Take beat well, and the paste is ready. pound of dates, remove stones, put in a piece of the candy paste and roll each one in granulated sugar.

sugar), well sifted

;

half a

For Fig Candy, dough on a board prevent

a pound of

split half (first

adhering), then a layer of

its

dough, and cut

place a layer of the

figs,

powdered sugar

sprinkle well with

to

a layer of

again

figs,

in squares.

Nuts of any kind may be made up into candy by using the meats then

for the foundation

roll in coarse

or inside of

of paste, and

balls

little

sugar; set each kind out in a cool place to

harden.

For Chocolate Creams

roll

any number of

balls size of small

marbles from the dough, and when they are hardened, dip with a fork into

some Baker's chocolate melted on

not to allow

it

to boil

;

better to melt

a pan of hot water on the stove.

it

the.stove.

in a little

Or make

Be

careful

cup placed

in

a caramel of three-

fourths pint sugar, one-third pint milk, two tablespoons butter,

and one square chocolate. teaspoon^^ vanilla. water,

and dip

Boil twenty minutes

Remove from

fire,

and add one

place in a pan

of hot

in the little balls.

Cocoanut Candy may be made by

rolling out another portion

of the dough on the floured board, sprinkle with cocoanut,

few times with the

A

roller,

and cut into

mixture of cocoanut and

roll

a

squares.

nuts

chopped

fine

makes

a

delicious candy.

For English Walnut Candy the

dough

and press Candy.

into

round

firmly.

flat

split the walnuts,

balls, place

shape some of

a half of the nut on each

Use hickory-nut meats

for

Hickory-Nut


^Ho^SEHOLiD* f4n4TS..^ To

•.•

clean the silver spoons and forks in everyday use, rub

them with a damp cloth dipped

in

baking soda, then polish them

with a small piece of chamois skin.

Rub

•.•

and

rinse

on the inside of your coffee pot when washing remove the coffee and egg very quickly. Be sure

salt

will

it

thoroughly before using

it

it

it,

to

again.

Old lamp burners should be boiled often in strong saleratus Let them boil for an hour, polish them, and they will be good as new, and will not trouble you by causing a smoky '.

water. as

-.'

Brooms become very

brittle in

ping them in hot suds every week will last

much

this

will

dry atmosphere

dip-

* * *

longer.

•.•Cut old boot tops into pieces the right calico,

;

toughen them, so they

and you have a holder that

size,

will not heat the

cover with

hand.

JAVELLE WATER. TO BLEACH AND REMOVE STAINS. Four pounds sal-soda, one pound chloride of lime, one gallon water. Heat the sal soda in a vessel over the fire, add the water boiling. first

Boil ten minutes.

reduced

mixture.

it

to

powder.

Add the chloride of lime, having When cold, bottle and cork the

Rinse well after using.

CLEANING FLUID. one drachm; chloroform, one drachm; drachms; deodorized benzine, two pints; oil of wintergreen, two drachms. Nice for cleaning kid gloves, grease Sulphuric ether,

alcohol, two

spots, etc.


COPYRIGHT APPLIED FOR. All

Rights Reserved.


LIBRARY OF CONGRESS

lililllllliililllliilllilllllllilliilllilll

010 230 530 9

#

Cloud City Cookbook  

Cloud City Cookbook was published in 1889 by Ladies Congressional Church.

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