Lemon jelly 1/2 box of cox's *** *** *** 1/2 fruit of cold water *** it st*** about on half *** 2 cups of *** of sugar *** of 3 *** into the *** and *** 1/2 *** of filing *** *** sugar and lemon juice *** all *** *** Emily *** --------------------------------------------------------------------- (jubilee0002) EVART H. SCOTT, President. JOHN R. MINER, Secretary. EMMA E. BOWER, Treasurer. JUNIUS E. REAL, ANNA B. BACH, LEONHARD GKUNRR, JOSEPH T. JACOBS, CHRISTIAN MACK, WILLARD B. SMITH. WALTER S. PERKY, Superintendent. OFFICE OF The Board of Education, CITY OF ANN ARBOR. Ann arbor, mich.,...189... --------------------------------------------------------------------- (jubilee0003) one egg one gill a*** a half of milk one table spoon butter two table spoon water enough flour to make a thick butter or one cup full Beat the egg until light and milk add melt the butter with the water add flour sifted with tea spoon baking powder, stone a gord size cup full of dates cut or chop in small pieces *** with flour and *** through the ***ding steam one hour and fifteen minutes - *** with any *** *** --------------------------------------------------------------------- (jubilee0004) White cake *** Duson. 1 full cup sugar. 1/2 cup butter white of four eggs, 1 2/3 cup of flour 2 teaspoons baking powder. 1/2 cup milk. Gold Cake. Add one white egg. Chocolate cake. Blanch Ba*** 1 cup butter, 2 cups sugar, 5 eggs 1 cup *** 3 cups flour, 1/2 pan grated chocolate sifted 3 over teaspoon baking powder filling 2 cups sugar. 1 1/2 eggs 1/2 pan chocolate. beaten to met sugar boil until done. Bread cake-1 large cup head dough 1 large cup sugar 1 large cup raisons 1 large tablespoon Butter 1/2 teaspoon soda 1 egg-nutmeg vanilla *** --------------------------------------------------------------------- (jubilee0005) Angel Cake hits of mine large eggs 1 1/4 cups granulated sugar cup flour 1/2 teaspoon of cream tait*** *** salt *** whites of egg add it add cream later ***at *** *** in sugar thoroughly and *** lightly - flour to taste Bake *** to sixty minutes turn pan *** Delicate cake ***lis of four eggs - 3/4 cup milk ***cup butter 1 cup sugar 1 1/2 cup flour - 2 large teaspoons baking powder *** butter and sugar, add milk *** in flour and baking powder *** egg and put in last thing *** --------------------------------------------------------------------- (jubilee0006) M***haha lajer cake 1 1/2 cups gram sugar, 1/4 cup butter 1/2 cup milk - 2 cups flour, 2 teaspoon baking powder - whites of six eggs beat thoroughly. for filling 1 cup stoned raising, 1 cup hickory nut meats choppied fine, 1 cup sugar *** with water - boil thick enough to *** *** cake *** of 8 eggs, 1 cup granulated sugar 1/4 cup butter, 1/2 cup milk, 1 1/2 cup flour 2 teaspoon baking powder Gram butter and sugar Beat yolks thoroughly and ***ter in butter and sugar, put in milk then flour *** ***, Bake in *** molasses cake 1 cup *** molasses - 1 cup sugar *** cup butter, 1 cup hot water, 1 teaspoon *** in the water - 1 teaspoon ginger *** flour --------------------------------------------------------------------- (jubilee0007) 2 *** beef after bring cooked chopped fine 2 *** 2 *** chopped fine 4 *** raisons *** apples chopped fine *** oranges *** citron chopped fine *** cinnamons, 1 ***tin*** *** all spice *** from sugar mrs John ***aynard Coffer Cake 1 cup coffee - 1 1/2 brown sugar - 1 cup butter cup molasses - 1/2 *** *** 1/2 *** ***ions cups flour - 1 teaspoon *** - 1 teaspoon soda *** thick cake 1 cup sugar butter size walnut 1 1/2 cup flour - 3 eggs - 3 table spoons milk 2 tea spoons baking powder *** *** cup sugar 2 *** cup butter 1 *** cup raisons stoned cho***l *** eggs - 3 table spoons milk *** Cookies 2 cups sugar 1 cup butter 1 cup raisins chopped 3 eggs 3 table spoon milk 1 *** --------------------------------------------------------------------- (jubilee0008) Chust*** quince *** The Whites of three egg 3/4 pound sugar 1/2 pound quince *** quince whole skin an all when *** off skin and *** beat eggs to a shift froth - noting time - add sugar and beat until the hom cup - add quinces and beat - one hom - drop on paper and at is a $am place in dry - *** in foundered sugar - put an *** in glass cans with covers. Chocolate drops - him same 1 pound sugar Six eggs - two large coffee cups sugar. *** Tea spoan baking powder as much chocolate grated in as you like one half pound finally chopped almonds flour enough to make stiff enough to drop on this and bake. *** - Cookies - him smith 1 pound sugar - 1/2 pound butter jell on 8 eggs - 1 tea spoon baking powder cup sugar and butter - add eggs well be a flour to well. Lemon juice of ***ind Pepper drops, (Mrs. Reyes) 1 *** sugar, 5 eggs, 2 teaspoon *** 1 teaspoon clone mid of 1 lemon grate a handful of chopped mite, a handful of *** for ***pul mixed 1 teaspoon powder enough flour to make it almonds --------------------------------------------------------------------- (jubilee0009) The *** and other egg *** milk sugar. *** *** of spoon onto time. Nuts drops (From Ellen B. Godfrey.) 3 eggs 1 cupful sugar 2 cups hickory nuts. 4 even tablespoons flour, perhaps 5. Take *** size of hickory met and roll flour on your hand, of cook on greased to milk sherbet - *** 1 quart milk - 1 *** sugar 3 lemons - grated *** and juice of mango - fastly f***ze milk and sugar - then add juice of lemons - 1 I add one third water, which I like better than all milk - G.B.B) --------------------------------------------------------------------- (jubilee0010) Beef Loaf 2 lb of beef and 1/2 lb of pork 1/2 cups of cracker crumbs 1 1/2 cups of *** milk 2 eggs and 1 tablespoon butter salt and pepper when ready for the oven pour over nearly a gt of ***lding water. Steamed brown bread 1 cup of *** milk 1 cup of gralim flour 1/2 cup while 1/2 *** meal 1/2 cup molasses teaspoon soda salt a few raisins of liked steame 1 hour and put in oven ten minutes. Fruit suet pudding 1 cup of suet chopped fine 1 cup of molasses 1 cup *** milk 1 cup raisins 1 cup *** 3 cups of flour 1 teaspoon --------------------------------------------------------------------- (jubilee0011) Suda steam 8 hour sauce for *** 1 cup sugar 1/2 cup butter 1 egg 1 cup Innil bake 2 cups of burn sugar each of butter 4 eggs 1 cup sour milk 1 teaspoon soda IIb raisins IIb currants spice to taste citron or lemon Jems 11/2 cups butter milk 1/2 cup sugar 1 teaspoon salt and soda 2 tablespoon melted lord. --------------------------------------------------------------------- (jubilee0012) ***-*** Tichle Lilly 4 Heads of Cabbage 2 *** of 1 *** of green papers 1 peck of green *** 1 *** each of Black and yellow westard 2 teaspoon ful of ciu***a cloves, alpice and ground peper 3 pounds of brown sugar to one of vinegar. When chopped fire *** and lease stand over right to *** worming pour of its ***ales a*** cover *** hot vinegar let plan six hours. bake fresh vinegar *** to cover and beat all together. --------------------------------------------------------------------- (jubilee0013) Drop Biscuits 2 cups flour, 2 teaspoons baking powder - butter size of an *** little salt 1 cup milk stir in grad- ually, has think enough to drop in Juice from the offers. --------------------------------------------------------------------- (jubilee0014) L76.27 DIRECTIONS. NEVER GREASE THESE TINS. As seen in out on first page, the sides and bottoms of these tins can be taken apart, by first removing the three springs, cut the cake loose from the side, then by inserting the point of a knife in the groove at the bottom the side becomes loose and can moved. Cut *** loose fr*** removed *** it *** remain on the bottom until need GENTLE HINTS. The whites of eggs beat stiffer and much quicker when quite cool; therefore keep them in the cellar until wanted for use. The nature of salt is cooling and all cakes that are composed large*** of the whites of eggs should have a good pinch of salt added before beating. Do not mix up a cake in a bowl that has just come out of hot water; cool it with cold water. It will save you work in the end. The fresher the eggs the better the result in cake making. --------------------------------------------------------------------- (jubilee0015) DEDICATION. To the housekeepers, old and young, experienced and inexpe- rienced, of our Church and Community, and to all who wish to perfect themselves in the Art of Cooking, this Book is respect- fully dedicated. By the Committee --------------------------------------------------------------------- (jubilee0016) *** --------------------------------------------------------------------- (jubilee0017) The Jubilee Cook Book. A COLLECTION OF TESTED RECIPES, COMPILED BY A COMMITTEE FROM THE Ladies' Aid Society OF THE METHODIST EPISCOPAL CHURCH, OF ANN ARBOR, MICH. "A woman that feareth the Lord, She shall be praised. Give her of the fruit of her hands; And let her work praise her in the gates. ANN ARBOR, MICH.: THE COURIER STEAM PRINTING HOUSE. 1887. --------------------------------------------------------------------- (jubilee0018) FIRST METHODIST EPISCOPAL CHURCH OF ANN ARBOR. --------------------------------------------------------------------- (jubilee0019) INDEX. Preface 3 Soup 5 Oysters 8 Fish 10 Meats 13 Poultry 22 Breakfast Dishes 25 Vegetables 35 Salads 42 Bread 45 Breakfast Cakes and Tea Rolls 51 Cake 54 Cookies and Fried Cakes 67 Pies 75 Puddings 79 Creams and Delicate Desserts 89 Preserves and Jellies 95 Lunches 99 Spiced Fruit, Pickles and Catsups 101 Candies 107 Miscellaneous 110 --------------------------------------------------------------------- (jubilee0020) *** --------------------------------------------------------------------- (jubilee0021) PREFACE. Whether people eat to live, or live to eat, still with its mystery, con- fronts our thoughtful civilization. But we do not learn that tea has been postponed to await the solution. The very latest developments as- sure us that men will eat, and inasmuch as nothing contrary to this may be discovered so late in the afternoon of our world's history, it becomes the benefactors of our race to furnish such information as will present the results of the best experience. Our modesty shall not interfere with the assertion of the important truth, that the Jubilee Cook Book answers the demand. Gibbon tells us that among the Romans the inventor of a new sauce was liberally rewarded, but if it did not prove palatable, the claimant was restricted to that article until another was invented. The Commit- tee accepts the conditions, so certain are its members that the recipes will afford such satisfaction as must relieve the purchaser of any unwel- come visitations. We have heard that in other lands bad cooking has been a fruitful source of domestic infelicity, first by producing painful disappointment, where the delicious and agreeable was anticipated, and second from those painful reminders which insist upon refreshing the patient's mem- ory, in reference to the last meal. Even Dr. Ben Johnson had no im- perial scepter that could " bid the sunshine smile " when he sat down to his illy-cooked mutton. His stentorian rhetoric was peculiarly forci- ble as the unfortunate servants received his imperial rebukes for their bad cooking. But they were not to blame: They lived too soon. The " Jubilee" had not dawned. Such exhibitions now would be unpar- donable, inasmuch as every home may enjoy the experiences of the very competent contributors to the Cook Book. --------------------------------------------------------------------- (jubilee0022) It may be objected that our hundreds of recipes will tend away from that simplicity that for 500 years contributed to the dominion of Sparta over Greece. Did not that state subsist upon a simple diet? Yes, but we are desirous that the sword should be beaten into the plowshare, and an important agency in the transformation is the Cook Book. Attila never tasted bread. How far his habit may have influenced his scourge- like nature, we may not tell, but his were not the qualities demanded by our civilization. Therefore eat bread, and in order that it may disarm war-like tendencies, get the recipes for its kneading, and raising, and baking from the Cook Book. Lamartine says the Arabs pushed to superstitious extremes their re- spect for hospitality, and its principal symbol was salt. It need not be feared that we are losing our appreciation of this very beautiful custom; on the other hand, it will be ascertained that salt is an ingredient in many articles of diet mentioned in the Cook Book. We propose to be in advance of Lamartine's Ishmalites. They provided milk for their guests because it was cheaper than water, but the Cook Book has not been influ- enced by such parsimony, for where water was needed to render the diet palatable, it has been recommended regardless of expense. Trusting that our mission is in the interest of individual comfort, do- mestic peace, and national progress, we submit the Jubilee Cook Book for the patronage of an appreciative public. --------------------------------------------------------------------- (jubilee0023) Aunt Mary's Racoeel Cake. 1 cup yeast 1 cup sugar 1 cup lard 1 cup milk 2 eggs stir to a stiff batter let size over night. In the morning add 2 cups sugar 1 cup butter 1 egg fruit - nutmeg or mace - stir well together - let size and bake- molasses Cake 3/4 cup boiling water - fill up with butter - 1 cup molasses 1 tea spoon soda - make thin batter - going or 1 tea spoon variety cake 2 tea cups of sugar - 1 cup of butter whites of 4 eggs - 1 cup of milk 2 1/2 cups flour, 3 spoons baking powder, bake in three layers. Learn one third for fruit and spice. Corner acteant --------------------------------------------------------------------- (jubilee0024) Lew H. Clement, Music Dealer. Pianos and Organs 38 SOUTH MAIN ST., ANN ARBOR, MICHIGAN. SHOWS THE FINEST AND MOST COMPLETE ASSORTMENT OF MUSIC GOODS IN WASHTENAW COUNTY. SHEET MUSIC, VIOLINS, MANDOLINES, CLARINETS, STRINGS, PIANOS, PIANO STOOLS, MUSIC BOOKS,' GUITARS, ACCORDEONS, FLUTES, CASES, ORGANS, PIANO SCARFS, MUSIC ROLLS, BANJOS, HARMONICAS, BAND INSTRUMENTS, BOWS, SEWING MACHINES, &C., &c., &c. All articles warranted exactly as represented. Our motto---Honest Goods at Honest Prices and Square Dealing Every Time. Try and be convinced. LEW H. CLEMENT (OVER.) 38 SOUTH MAIN ST --------------------------------------------------------------------- (jubilee0025) WILL YOU EVER BUY A PIANO OR ORGAN ? IF SO, YOU Are INVITED TO CALL AND EXAMINE THE RELIABLE INSTRUMENTS SOLD BY LEW H. CLEMENT, THE SQUARE MUSIC DEALER. THE EXPERT PLAYER WHO WISHES THE VERY BEST INSTRUMENT AT AN HONEST PRICE, CAN THERE OBTAIN THAT WHICH WILL CERTAINLY PROVE SATIS- FACTORY. BELIEVING THAT THE BEST IS THE CHEAPEST! AND THAT THE BEST RESULTS COME FROM BUYING AND SELLING THE BEST GOODS. ONLY THOSE INSTRUMENTS KNOWN TO BE ABSOLUTELY RELIABLE AND OF UNDOUBTED SUPERIORITY WILL BE SOLD. INVITATION IS EXTENDED TO EVERY CRITICAL MUSICIAN TO CAREFULLY EXAMINE Haines Bros, Celebrated Upright Pianos, WHICH ARE INDORSED BY MORE PROMINET ARTISTS THAN ALL OTHERS. THEIR BEAUTIFUL, SYMPATHETIC, AND SINGING QUALITY OF TONE COMBINED WITH THEIR PERFECT ACTION AND UNDISPUTED DURABILITY PROVE THEM DE- SERVING OF THE HIGHEST PRAISE. THE *** UNDECIDED *** PURCHASER ! WHO IS UNABLE TO DECIDE JUST WHAT TO BUY, OR WHERE TO BUY, CAN RELY ON "SQUARE DEALING" UNDER ALL CIRCUMSTANCES. YOU ARE REQUESTED TO CALL AT ANY TIME, WHETHER YOU INTEND PURCHASING OR NOT. AN EXAM- INATION WILL CONVINCE YOU THAT THOSE INSTRUMENTS ONLY ARE SOLD KNOWN TO REPRESENT ACTUAL VALUE, AND GUARANTEED AS REPRESENTED. HAINES BROS, PIANOS, ESTEY ORGANS. NEWBY & EVANS PIANOS, CENTURY ORGANS. ---EVERYTHING MUSICAL.--- *** DO NOT FORGET THE STORE. *** The Square *** Music Dealer LEW H. CLEMENT, 38 South Main St., - Ann. Arbor, Michigan. (OVER.) --------------------------------------------------------------------- (jubilee0026) ADVERTISEMENTS. Johnnie Cake. 1 egg butter size of an egg or 1/2 butter 1/2 lard 2 heaping table spoons sugar 1 cup sweet milk 1/2 cup corn meal 1 cup white flour 2 teaspoonsful baking powder - salt (Extra good - EBB.) --------------------------------------------------------------------- (jubilee0027) WINES & WORDEN ! ---DEALERS IN--- DRY GOODS, CARPETS, MATS, MATTINGS ---AND--- OIL CLOTHS Direct from manufacturers and importers. We pride ourselves in keeping Good Goods. We mark them close, convinced that small profits make quick sales. Quick sales make frequent renewal of stock necessary. Frequent renewal of stock means the newest of new goods, at the lowest of low prices. Thankful for liberal patronage in the years that are past, we invite all wanting good goods at close prices to call at NO, 20 SOUTH MAIN STREET, ANN ARBOR, MICH. --------------------------------------------------------------------- (jubilee0028) Imperial Cake. Mrs. I. N. Maynard. 1 lb of butter, 1 lb granulated sugar. 1 lb flour 10 eggs 1 lb raisins 1 lb sweet almonds flauched and cut thrice 1/2 lb citron cut very thrice 1 nutmeg. 1 glass of good juice. Mix butter & sugar together to a cream - ***east the eggs separately and add next, then sift the flour three twices baking a little of it to sprinkle the fruit lightly before adding to mixture. It requires to be will baked. Half receipt makes a good sized cake. --------------------------------------------------------------------- (jubilee0029) graham Buael 2 cups of graham flour 1 cupful of corn meal 2 cupfuls of sour milk 1/2 cup molasses 1/2 cup water 2 teaspoons of soda a little salt - steam three hours, make one half hour from form and fire side. --------------------------------------------------------------------- (jubilee0030) UP-SIDE-DOWN CAKE PAN FOR BAKING UNUSUAL AND DELICIOUS CAKES EASILY Also Bakes Excellent ANGEL FOODS, COFFEE CAKES, TORTES, ETC. DIRECTIONS PINEAPPLE UP-SIDE-DOWN CAKE Melt four tablespoons of Snow- drift or pour four tablespoons of Wesson Oil in bottom of pan. Add one cup of brown sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete wheel of Pineapple in center and place Half wheels around. Make following sponge batter:——Beat yolks of three eggs, add one cup of granulated sugar, one-quarter teaspoon salt and five tablespoons of pineapple juice. Sift in one cup Pastry Flour and one teaspoon Baking Powder. Fold into stiffly beaten egg whites. Pour over fruit. Bake forty-five minutes to one hour in mod- erate oven at 325 degrees F. The rounded bottom makes it very easy to get the cake out of the pan. WESSON OIL & SNOWDRIFT SALES CO. 1464 West 37th Street CHICAGO, ILL. --------------------------------------------------------------------- (jubilee0031) From Mrs Potters Cook. JOHN MOORE Chicken *** 1/4 oz boiled chicken chopped fine 1/2 pint milk 1/4 pound butter 1 teaspoon salt even 2 tablespoons flour a pinch cayenne pepper mix flour smooth in a butter of the milk put the rest of milk in a pan of boiling water when hot-pour in flour sprinker the *** and pepper over the butter and cut it in the milk. When like thick cream mix it thouroughly with the chicken and put it aside to become cold and stiff them fruit into twelve crozmelts make surface very smooth still then in beaten yolk of egg-then in grated bread lay in frying basket and fry in deep brown in lard a golden brown. --------------------------------------------------------------------- (jubilee0032) Corn Fruits 12 ***. 1 table spoon flour, one egg, 2 table spoon milk mix with a little salt and pepper *** fry in lard. Celery salad. Put celery in 1 tea spoon dry must and Lee water after being cut in half inch spices 2 tea spoons salt Small pinch cayanal pepper 1/2 gill vinegar - 1/2 pint sweet milk 1 pan egg Mix mustard salt pepper with 1/2 tea spoon vinegar - add egg and beat ***ell then with left hand hold bowl - and pour the Oil in a thread like steam into the bowl beating brisk all the time 2 mints be like a thick batter them add the rest of *** a as Slowly - hour over dry. --------------------------------------------------------------------- (jubilee0033) 1 cup sugar 1 rounding spoon lard 1 table spoon molasses yolk of one egg spices to salt 2 goral size after - put grinder through 1 tea spoon soda in 1 cup Boiling water, after stirring in flour enough to make it as thick as *** crust see with the white of the egg 1/2 cup Raisons cut --------------------------------------------------------------------- (jubilee0034) Marigolds 3 eggs 1 cup sugar 1/2 cup butter - beat very light 1 cup milk - 2 cups flour One tea spoon grated nutmeg drop on hot butter tins Raised dough nuts 1 qt light - dough 1 cup sugar 1/2 cup butter 2 eggs Beat light and turn on the dough add flour enough to much put back in bowl in an hour cut out and five in hart level mace and met nutmeg or cinnamore --------------------------------------------------------------------- (jubilee0035) H|E|R|N|I|A|! EGAN'S IMPERIAL TRUSS. This is a new Truss upon new and anatomical principles, hav- ing a SPIRAL SPRING PAD, varying in size and form, as well as strength of spring. The pres- sure being circular, or graduated, adapts itself to every motion of the body. WORN DAY AND NIGHT. The Adult pad gives a pressure from 2 to 6 lbs. Pad No. 3 gives 3 lbs, Pad No. 4 gives 4 lbs., Pad No. 5 gives 5 lbs., Pad No. 6 gives 6 lbs. The springs are all interchangeable ONE with the OTHER, and can thus be exchanged till the PROPER PRESSURE is obtained, and without extra expense. Our Infant's Truss is a perfect success. LADIES' TRUSSES A SPECIALTY. Our Umbilical Truss is something new and NEVER FAILS. Pronounced by the Best Medical Authority to be the TRUE and ONLY UMBILICAL TRUSS. Our Truss is used by the best medical men of Ann Arbor, and in the Michigan State hospitals. EGAN IMPERIAL TRUSS CO., HAMILTON BLOCK, - ANN ARBOR, MICH. THE WHITE IS KING! Simple, Silent, Sure. Perfect, Powerful, Popular. The Best Machine! The Best Woodwork ! The Greatest Range of Work! The White embodies more mechanical improvements than any Sewing Machine in the World ! White Sewing Machine Co. L, O'TOOLE, Manager, - Office next to Savings Bank, West Huron St., Ann Arbor, Mich. --------------------------------------------------------------------- (jubilee0036) BACH & ABEL, 26 MAIN ST., Are Displaying the Largest and Most Com- plete Stock of DRESS GOODS SILKS, PLUSHES, VELVETS, CLOAKS, SHAWLS, BLANKETS, FLANNELS, HOSIERY, GLOVES, UNDERWEAR, SHIRTS, ETC., ETC., EVER SHOWN IN THIS OR ANY OTHER CITY OF ITS SIZE, BACH & ABEL. --------------------------------------------------------------------- (jubilee0037) LADY, HAVE YOU A BOY ? ONE OF THOSE IRREPRESSIBLES, WHO WEARS OUT AND TEARS OUT FASTER THAN YOU CAN REPAIR. IF SO, WE HAVE Just The Recipe For You! ---BRING YOUR BOY TO--- A. L. NOBLE, ---LEADING--- CLOTHIER and HATTER TO BE CLOTHED, MR. NOBLE HANDLES GARSON, MEYER & CO'S GOODS WHO HAVE THE REPUTATION OF MAKING THE MOST STYLISH, AS WELL AS DURABLE GARMENTS IN THE MARKET. HIS FACILITIES FOR BUYING CHILDREN'S KNEE PANTS! ENABLES HIM TO SELL THEM AT ABOUT THE COST OF CLOTH AND TRIMMING. TRY THIS RECIPE. *** IT WILL GIVE YOU ENTIRE SATISFACTION.*** --------------------------------------------------------------------- (jubilee0038) J. M. STAFFORD, —THE— MERCHANT TAILOR No. 19 MAIN St., ANN ARBOR, - MICHIGAN, ALWAYS HAS AN ELEGANT LINE OF ENGLISH AND SCOTCH GOODS IN STOCK THE TWO SAMS! CLOTHIERS! ONE PRICE TO ALL EVERY LADY AFTER HAVING HER MEALS PROPERLY COOKED DESIRES TO SEE HER TABLE SET IN FIRST-CLASS STYLE, C. BLISS & SON NO. 11 SOUTH MAIN STREET, ---HAVE WHAT IS NECESSARY TO ACCOMPLISH IT, IN--- Tea Sets, Cake Baskets, Baking Dishes, Castors, Berry Dishes, Water Sets, SILVER KNIVES AND ALL THE SMALLER ARTICLES, SUCH AS SPOONS, LADLES, PIE KNIVES, &C. &C. WE HAVE ALSO ADDED A PINE LINE OF CARVING SETS AND AN ELE- GANT STOCK OF SILK UMBRELLAS. IF YOU REQUIRE SPECTACLES WE CAN FIT YOU OUT IN THAT LINE, AS WE ARE PRACTICAL OPTICIANS AND HAVE THE LARGEST STOCK IN THE COUNTY. REPAIRING of WATCHES, CLOCKS and Jewelry Neatly and Promptly Done. --------------------------------------------------------------------- (jubilee0039) C. EBERBACH, GENERAL HARDWARE CALL AND SEE THE EXCELSIOR OIL HEATING AND COOKING STOVES, WHICH ARE ESPECIALLY ADAPTED TO Light Housekeeping! BOTH FOR COOKING AND HEATING 23 AND 25 MAIN ST. J. H. POLHEMUS, Livery Stable! THE BEST AND MOST EXTENSIVE IN THE CITY. Hack and Bus Line to All Trains! THE ONLY LINE RUNNING TO NIGHT TRAINS. ORDERS FOR PARTIES ETC., A SPECIALTY. PARTICULAR ATTENTION TO THE TRAVELING PUBLIC. Cor. Main and Catherine Sts., ANN ARBOR, - MICH. MISS WILLARD, NO. 80 SOUTH MAIN STREET, LATEST STYLES! ---IN--- MILLINERY! OLDEST ESTABLISHED HOUSE IN THE CITY. Black Crepes Cleaned and Renewed. --------------------------------------------------------------------- (jubilee0040) Schuh & Muehlig, ---DEALERS IN--- HARDWARE GARLAND STOVES AND RANGES. Plumbing, Steam Heating, Gas Fitting. HOUSE FURNISHING A SPECIALTY MANTELS AND GRATES, TILE AND SLATE HEARTH. ---MANUFACTURERS OF--- Tin, Sheet Iron and Copper Ware! 31 S. MAIN ST. AND 1 1/2 WASHINGTON ST., ANN ARBOR, - MICHIGAN. --------------------------------------------------------------------- (jubilee0041) J. F. SCHUH, DEALER IN THE POPULAR DAVIS AND DOMESTIC SEWING MACHINES! NEEDLES AND PARTS FOR ALL MACHINES. MACHINES *** REPAIRED *** ON *** SHORT *** NOTICE. NO. 31 SOUTH MAIN STREET, ANN ARBOR, MICHIGAN. Go to RINSEY & SEABOLT, BAKERS, AND DEALERS IN Groceries, Provisions, Flour and Feed! WHOLESALE AND RETAIL. NOS. 6 AND 8 EAST WASHINGTON STREET, ANN ARBOR, MICHIGAN. --------------------------------------------------------------------- (jubilee0042) Get Your Recipes Filled at GOODYEAR'S DRUG STORE. G. *** J. *** SCHiAPPCASSE, DEALER IN California and Domestic FRUIT, CANDY, NUTS OF ALL KINDS ICE CREAM AND OYSTER PARLORS, TO- BACCO AND CIGARS. NO. 3 EAST HURON ST., ANN ARBOR, - MICH. JOHN BURG ---SELLS--- BOOTS, SHOES ---RUBBERS AND--- CARPETS AT THE LOWEST PRICES. LATEST DESIGNS. No, 43 SOUTH MAIN ST. LADIES! DON'T LET PREJUDICE PREVENT YOUR GIVING THE NEW "STANDARD" ROTARY SHUTTLE Sewing *** Machine A TRIAL, DON'T LISTEN TO WHAT THE AGENTS FOR THE OLD MACHINES SAY. Try the "Standard." IT IS THE SWIFTEST, SMOOTHEST, NICEST RUNNING MACHINE EVER GIVEN TO THE PUBLIC. ALVIN WILSEY, SECOND FLOOR, 25 SOUTH FOURTH ST. PIANOS FOR RENT AND SALE FOR CASH OR EASY PAYMENTS. --------------------------------------------------------------------- (jubilee0043) Go to MRS. E. ROEHM'S, NO. 10 E. WASHINGTON ST., FOR MILLINERY AND FANCY GOODS! YOU WILL FIND THE NEWEST STYLES IN PLUSHES, VELVETS, RIBBONS, HATS, BIRDS, TIPS, &C, ALL MATERIALS FOR FANCY WORK, ALSO THE NEWEST DESIGNS IN STAMP- ING PATTERNS EMBROIDERY AND STAMPING DONE ON SHORT NOTICE. ---BRUSH &c CO.,--- PROPRIETORS OF Livery, Bus, Hack, and Boarding Stable. Special attention given to all calls day and night. Free Telephone at Brown's Grocery, State St., connecting with our Barn. Barn, Cor. Fourth and Washington Sts., Rear of Cook House. J. F. HOELZLE, DEALER IN ALL KINDS OF Fresh and Salt Meats! PORK, HAM, BACON AND LARD. Best Quality of Sausages and Bologna A SPECIALTY. NO. 31 EAST WASHINGTON STREET, - ANN ARBOR, MICHIGAN. M. WEINMANN, MEAT MARKET KEEPS ON HAND ALL KINDS OF FRESH AND SALT MEATS, LARD, HAMS, AND BACON, ALSO ALL KINDS OF BOLOGNAS. COR. WASHINGTON AND FIFTH STS., ANN ARBOR, MICH. --------------------------------------------------------------------- (jubilee0044) --- PUZZLE TO TOAST BREAD ON --- GASOLINE STOVES WITHOUT A TOAST QUICK! TOAST ENEN! JIMS' TOASTER From 1, 2, 3, 4, Slices in Two Minutes, Attachment on Top for Tea or Coffee Pot. NO SMOKE. NO SMELL. SIMPLE, DURABLE and PERFECT in OPERATION The inside wire cone is heated to a red heat in a minute's time and the bread is placed in the four outside wire holders, which makes it a pleasure to toast bread. A moderate blaze is necessary. Price 75 cents. Special rates to the trade. Agents wanted everywhere in United States and Canada. HARKINS & WILLIS, ANN ARBOR, MICH. CITY LAUNDRY Oldest and one of the most reliable laundries in Michigan. Work called for and delivered free of charge. No. 2 Fourth Street, East of Court House. M. M. SEABOLT, *** Proprietor. ***C. SCHULTZ,*** COAL! COAL! Office on West Ann Street, ---OFFERS--- COAL AS CHEAP AS THE CHEAPEST. --------------------------------------------------------------------- (jubilee0045) IF YOU WILL FOLLOW! CAREFULLY THE RECIPES GIVEN IN THIS BOOK AND WILL RE PARTICULAR ---TO--- BUY YOUR FLAVORING EXTRACTS, BI- CARBONATE OF SODA, CREAM OF TAR- TAR, MUSTARD, ETC., ETC., AT CALKINS' PHARMACY YOU WILL HAVE MUCH BETTER SUC- CESS IN COOKING. EVERYTHING THAT IS BOUGHT AT 34 S. STATE STREET IS THE BEST AND PUREST THAT CAN BE BOUGHT ANYWHERE. W. B. WARNER, 24 SOUTH STATE ST., GROCERIES! AND PROVISIONS FRUITS AND NUTS PURE SPICES AND Flavoring*** Extracts! ALL GOODS WARRANTED. PLEASE CALL AND GET MY PRICES WHEN YOU NEED ANYTHING IN THE GROCERY LINE! WILLIAMS & SON SOUTH STATE ST. DEALERS IN CHOICE GROCERIES! FRUITS, ---AND--- PROVISIONS OSCAR O. SORG TAKES THE LEAD IN HOUSE, SIGN AND FRESCO ---PAINTING--- PAINTERS' SUPPLIES ---A SPECIALTY--- 70 S. MAIN STREET --------------------------------------------------------------------- (jubilee0046) L. GRUNER, BOOTS AND SHOES! NO. 8 SOUTH MAIN STREET, ANN ARBOR, MICH., REPAIRING DONE NEATLY AND PROMPTLY. J. C. & W. W. WATTS. JEWELERS HAVE A LARGE AND SELECT STOCK OF Watches, Jewelry, Solid Silver and Plated Ware, Opera Glasses! OPTICAL GOODS, GOLD HEADED UMBRELLAS, AND MANY NOVELTIES SUITABLE FOR HOLIDAY, WEDDING AND BIRTHDAY PRESENTS, NO 10 SOUTH MAIN STREET. Agency for the Detroit Evening News. MRS. CASPARY'S RESTAURANT AND BAKERY ---ALL KINDS OF--- CANDY, CIGARS, TOBACCO, ICE CREAM, SODA WATER AND OYSTERS IN SEASON. NO. 13 ANN STREET, ANN ARBOR. --------------------------------------------------------------------- (jubilee0047) CASPAR RINSEY, ---DEALER IN--- Groceries, Provisions Flour & Feed TOBACCO, CIGARS, & C. No. 16 East Huron Street, Opposite Cook's Hotel, ANN ARBOR, - MICHIGAN. MANUFACTURERS OF APPARATUS FOR HEATING BY STEAM. HUTZEL & CO., ANN ARBOR, MICHIGAN. Hot Water, Hot Air, Ventilation, Plumbing, WATER SUPPLIES, DRYING, DRAINAGE AND SANITARY WORK! Dealer in all kinds of Plumbers' and Steam Supplies. Go to RANDALL'S ---FOR--- Choice Wall Papers! FINE ART GOODS, ARTISTIC PHOTOGRAPHY, NO. 30 EAST HURON STREET,.- ANN ARBOR, MICH ---FIRST NATIONAL BANK--- ORGANIZED 1863. CAPITAL,----$100,000 SURPLUS AND UNDIVIDED PROFITS, - 20,000 TRANSACTS A GENERAL BANKING BUSINESS, CHAS. H. RICHMOND, President. PHILIP BACH, Vice-President. SIDNEY W. CLARKSON, Cashier. --------------------------------------------------------------------- (jubilee0048) WOOD, COAL, FLOUR, FEED, Charcoal, Coke and Kindlings. Goods delivered promptly to all parts of the city. J. P. JUDSON, TELEPHONE 85. - NO. 22 STATE STREET. DR. W. F. BREAKEY, S. E. Cor. Huron and Division Sts., Office Hours, 8 to 10 a.m., 1 to 2 p. m., and 7 to 8 evening. Ann Arbor, Michigan. ---T. E. NICKELS,--- THE LEADING DEALER IN FINE FRESH, SALT AND SMOKED MEATS Has the finest meat market in the city. He is said to be the best judge of meats in this part of the state. Whenever you want an extra fine roast, a nice tender steak, or a delicious piece of bacon or ham, send your order to Mr. Nickels and you will always trade with him thereafter. He is one of the very few who take especial pride in selling none but the finest and most wholesome of meats, and sells all meats squarely on honor in all cases. He has the cream of the meat trade through- out the city and parties who wish none but the best meats at the lowest prices would do well to give him their entire patronage. D. A. McLACHLAN, M. D. OFFICE : ROOM 1, MASONIC BLOCK—(COR. MAIN AND HURON STS.) RESIDENCE : 48 THOMPSON ST., TELEPHONE: No. 128. ANN ARBOR, MICH. --------------------------------------------------------------------- (jubilee0049) Flowers! Flowers! COUSINS & HALL CALL ATTENTION TO THEIR LARGE AND CHOICE ASSORTMENT OF Cut Flowers Which they are growing in larger quantities than ever before. With our increased facilities for growing them, we expect to meet all demands and fill all orders promptly. Our Roses and Carnations are especially fine. All design work done in first-class style. We have a very large assortment of house and bedding plants, Hardey Roses, Border Plants, etc., etc. Annual seedling and vegetable plants in their season. All orders by mail or otherwise will receive prompt attention. GREENHOUSES, 26 SOUTH UNIVERSITY AVENUE, Telephone Connections. ANN ARBOR, MICH. *** A COMPLETE ARRANGEMENT FOR PHYSICIANS and FAMILIES NEATER, CHEAPER —AND MORE— CONVENIENT Than a Stationary Bath Tub, with no Expense of Bath Boom Fixtures. In every house something to bathe in is a necessity for all—sick or well—and Knowlton's Bathing Apparatus, "The Universal Bath," supplies this long-felt want, it is light, simple, strong and durable, yet Marvellously Adjustable. It is an adjunct of the common kitchen chair and by various simple combinations therewith, it becomes prac- tically an efficient Vapor bath, a Foot, Spine, Sponge, Sitz and Full bath for adults, and Small bath for children—ALL IN THE ONE PLIA- BLE VESSEL, REQUIRING VERY LITTLE WATER—and in connection with all these superior advantages it has many others. Salt, Sulphur, Medicated and Mineral well waters, ruinous to a metalic bath, never injures this—and with it those powerful, but heretofore costly reme- dies now so eagerly sought by the afflicted everywhere, can be pru- dently and cheaply applied AT ANY HOME. Ample circulars explain- ing all, free. Address, E. J. KNOWLTON, OFFICE NO. 21 NORTH STATE STREET. (Drawer V.) ANN ARBOR, MICH. --------------------------------------------------------------------- (jubilee0050) TWO GOLD WATCHES GIVEN TO NEAREST GUESSERS On Number of Eyelets in Glass Globe. (See window.) Buy $2.50 worth of goods and get a guess. We sell you better goods for your money than any other house in the county. We have a very nice LADIES' KID BUTTON SHOE FOR $1.25, worth $2.00; and all our other goods in proportion. Call on us before you buy, we take pleasure in showing our goods. The eyelets will be counted about January 1st, 1888. SAMUEL KRAUSE, NO. 48 SOUTH MAIN STREET, — ANN ARBOR, MICH. H. J. BROWN, DRUGGIST COR. MAIN AND HURON STS., HAS A FULL STOCK OF THE BEST GOODS AND OFFERS THEM AT REASONABLE PRICES. WM. ARNOLD, Watchmaker and Jeweler NO. 36 MAIN STREET, WISHES TO CALL THE ATTENTION OF THE HOUSEKEEPERS TO HIS SUPERIOR LINE OF SOLID SILVER and BEST QUALITY of SILVER PLATED WARE ---OF THE CHOICEST PATTERNS--- 1847 Rogers Brothers' and Wm. Arnold's Stamped Goods IN KNIVES, FORKS AND SPOONS, ARE KNOWN TO BE BEST IN THE MARKET. WE OFFER THEM AT PRICES TO INSURE READY SALE. COME AND SEE THE ASSORTMENT AND GET OUR PRICES. --------------------------------------------------------------------- (jubilee0051) ---FURNAM'S--- CHAMPION WEATHER STRIPS Are the best in the world. They will save you their cost in wood and coal in one winter, protect you from cool drafts, and they will become your house. They are permanent and a sure protection against all storms. They have no spring triggers or circle. NONE EQUAL NONE CAN EXCEL OVER 10,000 NOW IN USE. TRY THEM AND YOU WILL BE SATISFIED. NO EXTRA CHARGE FOR REPAIRS. M. J. FURNAM, Manufacturer and Prop. Orders left at EBERBACH'S HARDWARE STORE will receive prompt attention. W. G. SNOW, LIVERY AND HACK LINE HACKS TO ALL TRAINS NIGHT AND DAY. GOOD RIGS AT REASONABLE RATES. ALL ORDERS PROMPTLY ATTENDED TO. 21 N. MAIN ST., Opposite Post Office, ANN ARBOR, MICH. TELEPHONE CONNECTION WITH THE BARN. W. W. NICHOLS. A. C. NICHOLS, D. D. S. Nichols Brother, DENTISTS MASONIC TEMPLE BLOCK, Electricity, Gas or Vitalized Air ADMINISTERED FOR THE PAINLESS EXTRACTION OF TEETH. --------------------------------------------------------------------- (jubilee0052) D. CRAMER, Attorney at Saw, Ann Arbor, Mich. Money Loaned. DO YOU WANT A TRUNK? CHAS, SPOOR HAS THEM DO YOU WANT A VALISE? SEE SPOOR'S STOCK. ARE YOU IN NEED OF A FUR OR PLUSH ROBE? SPOOR'S STOCK IS COMPLETE. HOW ABOUT THAT HARNESS? SPOOR WANTS TO KNOW. 45 S. MAIN ST., ANN ARBOR. --------------------------------------------------------------------- (jubilee0053) The Best! Liveliest! Most Newsy Paper ---IN--- ANN ARBOR ---IS--- THE COURIER! AT $1.00 PER YEAR. JUNIUS E. BEAL, - Editor. - AT THAT OFFICE YOU CAN GET ALL KINDS OF PRINTING ! On Cards, Invitations, Bills, Posters, Etc. BOOK-BINDING A SPECIALTY - This Book is a Sample of Work Done at the COURIER OFFICE. --------------------------------------------------------------------- (jubilee0054) BLACK SILKS. Ladies, don't think of buying a Black Silk Dress until you have examined our BIG BARGAINS IN THE HASKELL AMER- ICAN SILKS at $1.00, $1.25, $1.50 and $1.75 a yard. Rich Black Satin Rhadames at 75c, $1.00 and $1.25 a yard. Buyers of PLUSH CLOAKS can save from $3.00 to $5.00 by looking through our stock. D. F. SCHAIRER. Ann Arbor Savings Bank ANN ARBOR, MICH. CAPITAL, $ 50,000 SURPLUS, 50,000 DEPOSITS, August 1, 1887, 473,254 RESOURCES, August 1, 1887, 600,000 ORGANIZED UNDER THE GENERAL BANKING LAWS OF THIS STATE. RECEIVES DEPOSITS, BUYS AND SELLS UNITED STATES BONDS AND EXCHANGES ON NEW YORK. DETROIT AND CHICAGO. INTEREST PAID ON DEPOSITS IN THE SAVINGS DEPARTMENT! Money to Loan on Approved Securities. DIRECTORS: C. MACK, W. B. SMITH, W. P. HARRIMAN, DAVID RINSEY, W. W. WINES, WM. DUEBEL, DANIEL HISCOCK. OFFICERS: CHRISTIAN MACK, President. W. W. WINES, Vice-President. CHARLES E. HISCOCK, Cashier. --------------------------------------------------------------------- (jubilee0055) Cooking School Brown Bread 3 cups Graham flour sifted 4 level Tea spoons baking powder 1 tea spoon Salt 2 level table spoons sugar 1 1/4 cup milk for whole wheat bread use half as much milk as flour Graham Muffins 2 cups Graham flour sifted 3 level spoons baking powder 1 tea spoon salt-1 egg beaten light 7/8 cup milk - 2 table spoons melted butter 3 level table spoons sugar sift all dry material together Potatoes soup 1 qt milk - 4 table spoon butter 4 of flour, put together, add to milk/when boiling/sift and stir into milk 4 potatoes well boiled French peram*** eggs 1 1/2 cup milk 1 table spoon butter *** boil milk and butter add 4 eggs beaten *** enough to mix stir first long enough to thicken Steamed eggs Pour boiling water over eggs (2 qts) one 6 or eight eggs stand on table 10 minutes Omlet Soufla Whites of 6 eggs - yolks of 3 3 rounding table spoons brown sugar - 1/2 tea spoon vanilla Bake five minutes --------------------------------------------------------------------- (jubilee0056) Cooking School Brown Bread 3 cups Graham flour sifted 4 level Tea spoons baking powder 1 tea spoons salt 2 level table spoons sugar 1 1/4 cup milk for whole wheat bread use half as much milk as flour Graham Muffins 2 cups Graham flour sifted 3 level spoons baking powder 1 tea spoon salt-1 egg beaten light 7/8 cup milk - 2 table spoons melted butter 3 level table spoons sugar sift all dry material together Potatoes soup 1 qt milk - 4 table spoon butter 4 of flour, put together, add to milk/when boiling/sift and stir into milk 4 potatoes well boiled French peram*** eggs 1 1/2 cup milk 1 table spoon butter *** boil milk and butter add 4 eggs beaten *** enough to mix stir first long enough to thicken Steamed eggs Pour boiling water over eggs (2 qts) one 6 or eight eggs stand on table 10 minutes Omlet Soufla Whites of 6 eggs - yolks of 3 3 rounding table spoons brown sugar - 1/2 tea spoon vanilla Bake five minutes --------------------------------------------------------------------- (jubilee0057) Cooking School Juring Juice and Prime of one orange stand one hour - add three spoon water 3 cup sugar, confectionary sugar (4 y) stir all together slowly Cream Pie Crust 1 1/2 *** 1/4 spoon baking powder 2 level spoon granulated sugar 1/2 cup butter - 2 eggs - filling 1 pint milk yolks of mix eggs - 6 rounding table spoons sugar 2 spoons flour - 1 tea spoon vanilla - stir Rocks. 1 1/2 cups sugar 1 cup butter 3 eggs 2 cups raisins (stoned & Chopped) 2 lbs *** walnuts chopped 2 3/4 cups flour (four times more) 1 teaspoon soda dissolved in 2 table spoons sour milk 1 teaspoon cloures 1 tablespoon *** Drop from spoon in greased tin --------------------------------------------------------------------- (jubilee0058) 1 lb sugar 1/2 butter yellow of 8 eggs 1 tea spoon baking powder Lemon juice of rind --------------------------------------------------------------------- (jubilee0059) Lemon Jelly 1 oz of gelatine, (Red the beat) 1 lb boiling water 4 lemons Cut lemons in *** and bruise then add sugar and gelatine and four on the whole the boiling water. Maaes Botsford Aspen- 1 qt. water 1/2 cup vinegar table spoon sugar 1/2 package gelatine Green vegetable coloring Pineapple & cucumber --------------------------------------------------------------------- (jubilee0060) TESTED RECIPES. SOUP. In making soup of any kind, certain rules are essential. First the kettle should be thoroughly clean. The meat should be put into cold water which should be heated gradually, and allowed to simmer slowly for four or five hours, skimming fre- quently. After the meat is taken out, let the soup stand until quite cold, so that all the fat can be removed. Beef is the most nutricious meat for soup, though other meats, fowls and fish can be used. Vegetables, if used, should be sliced thin, rice noo- dles or whatever thickening is used should be added last. Crackers for soup are much nicer if set in a warm oven for a few minutes before sending to the table. Bread crumbs fried brown in butter and dropped into soup just as it is sent to the table, is very nice for flavor. BEEF SOUP STOCK. Take a shank of beef and cut the meat in fine pieces. Take out the marrow and put it with a small piece of butter into a kettle, set it over the fire and when hot add the meat and then cook until brown, then put in the bones and sufficient hot water to cover it well, let it boil four hours, strain and set away in a cool place. This will keep a week or longer and can be used as the base for any vegetable soup. BEEF SOUP. Put into a kettle a soup bone, pour on cold water, add salt, cover closely and boil slowly three or four hours, then remove the meat from the kettle if you wish to use it, as the vegetables spoil the taste of the meat, slice three or four onions and a few small potatoes and other vegetables, if you like, and boil until very soft, season to taste and serve hot. Good for cold days. A. M. L. --------------------------------------------------------------------- (jubilee0061) TURKEY SOUP. Put all the bones and scraps of meat and bits of dressing of the turkey into a kettle with enough water to cover them; let boil one hour, add some celery chopped fine, when done season to taste and strain. MRS. C. H. W. OYSTER SOUP. One quart of oysters, one quart of water, drain the liquor from the oysters through a colander. Put the liquor with the water, let it boil and skim it if needed, add half a cup of butter, salt and pepper to taste, and six crackers rolled fine, when it begins to boil pour in the oysters, and when it boils again add half a cup of sweet cream or rich milk. Let it scald a moment then serve. ANOTHER.—Put a quart of oysters into a quart of cold water, when it comes to the boiling point, season as in the above rule. The oysters will be very plump and tender, and the soup rich. MRS. W. W. W. BOSTON SOUP. Boil one quart of beans three hours, add one quart of to- matoes and boil half an hour and strain through a colander. Season with plenty of salt and pepper. Keep plenty of water in the beans while boiling, to prevent burning. Stir often after they begin to cook to pieces. Have the soup of the consistency of cream, when done. MRS. A. W. AMES. TOMATO SOUP. A cupful of tomatoes with pepper, salt and butter, let it all cook twenty or thirty minutes, add a quart of sweet milk, let it come to a boil, and serve hot. CREAM OF SALMON. For two quarts of soup remove the skin and bone from a cupful of cold salmon, and rub it through a fine sieve with a potato masher. After the fish is prepared, make a cream soup. Put over the fire a sauce pan with two large tablespoons of butter and two level spoons of flour, stir them together until they form a smooth paste, then gradually stir in hot milk until two quarts have been added, let it come to a boil, then put in the salmon, let it boil up once, stirring constantly, season with salt and pepper. MRS. NELSON BOOTH. --------------------------------------------------------------------- (jubilee0062) CORN SOUP. Cut the corn from six ears scraping the milk from the cobs, put it in one pint of water, boil gently until done, then add one quart of sweet milk and when it boils stir into it two ounces of butter rubbed into a tablespoonful of flour, pepper and salt. Beat the yolk of an egg, put it in the tureen and pour the boiling soup over it, stirring all the time. TAPIOCA CREAM SOUP. One quart of white stock, one pint of cream or milk, one onion, two heads of celery, one-third cup of tapioca, two cups of cold water, one tablespoonful of butter, a small piece of mace, salt and pepper. Wash tapioca and soak over night in cold water. Boil gently with the stock for one hour. Cut the onion and celery into small pieces and cook for twenty minutes with the milk and mace. Strain into the tapioca and stock. Season with salt and pepper, add butter and serve. MRS. CARRIE JENNINGS. NOODLES FOR SOUP. Beat two eggs, thicken them with flour about the same as for pie crust, add a little salt and roll out as thin as possible into sheets, place them where they will dry gradually. Before becoming crisp fold them together several times and cut in very narrow strips (the narrower the better) drop these into the soup and let boil two or three minutes. MRS. C. E. MUTSCHEL. CHEAT OYSTER. Take of Tomatoes a pint, canned or freshed, to a large cup of nice white codfish picked up fine; add to this three pints of water and a tablespoon of butter; when these have boiled twenty minutes add one pint of sweet milk; let it just scald, and put in half a teaspoonful of soda. Serve immediately. WHITE SOUP. Boil a veal bone three hours with turnips, celery, onions, carrots, and whatever else you may have that is suitable, and that will not turn it dark, strain and boil again. Just before you serve it add a pint of cream or milk, with three eggs well beaten. Remove from the fire and stir rapidly. MRS. DAVID GODFREY. --------------------------------------------------------------------- (jubilee0063) OYSTERS. OYSTER PIE. Line a deep pie plate with rich crust, spread on a layer of oysters, one of rolled crackers, and another of oysters, season with salt, pepper and butter, pour in the liquor from the oysters and a little cream or milk, and lay on it a top crust. It is cooked sufficient when the crust is nicely browned. OYSTER SAUCE. Prepare some nice drawn butter, scald the oysters in a little water and mix with the butter. Stir well and let it come to a boil. Serve with oyster crackers. MISS M. L. POND. CREAMED OYSTERS. Drain off the liquid, heat the oysters through, pour on one quart of cream, let come to a boil, then add one tablespoon of flour dissolved in milk, a little butter salt and pepper to taste. MILDRED KNOWLTON. CREAMED OYSTERS. One quart of oysters, one quart of cream or sweet milk, thicken with a little flour as if for gravy, when cooked pour in the oysters with their liquor. Pepper, salt and butter to taste. Pour over nicely browned buttered toast. MRS. S. M. SPENCE. OYSTER ROLL. Cut a round piece 6 inches around from the top of a loaf of bread. Remove the inside from the loaf, leaving crust an inch thick, make a rich oyster stew and fill the loaf with it and the bread crumbs. Gloss the loaf with a beaten egg and bake ten minutes. S. E. BAILEY. OYSTER LOAF. Take either a round or a long loaf of bread and dig out the inside leaving only the crust. Dry three cupfuls of the crumbs in the oven, then fry in a little butter until a golden crisp. --------------------------------------------------------------------- (jubilee0064) FISH BOILED WHITE FISH. Lay the fish open in a dripping pan with the back down, nearly cover with water, add two tablespoons of salt to one fish, cover tightly and simmer (not boil) half an hour. Dress with gravy, butter and pepper and garnish with hard boiled eggs sliced. For the sauce, use a piece of butter the size of an egg, one tablespoonful of flour, half a pint of boiling water. Boil a few minutes and add three hard boiled eggs sliced. MRS. N. BOOTH. SALMON LOAF. A NICE DISH FOR TEA.---One can of salmon, four eggs well beaten, four tablespoons of butter melted, half a cup of fine bread crumbs, season with pepper, salt, mace and parsley. Chop the fish and rub in the butter with the back of a silver spoon until it is smooth. Beat the crumbs into the eggs and add the seasoning. Put into a buttered pudding mold and steam one hour. SAUCE. One cup of milk heated and thickened with one tablespoon of corn starch, the liquor from the fish (if none, double the quantity of butter), one large spoonful of butter, one raw egg, one spoonful of any kind of catsup, a pinch of cayenne pepper, and one of mace. Put the egg in last and very carefully boil one minute. When the pudding is entirely cold, take from the mold and pour the sauce over it. Slice it after it goes to the table. MRS. A. W. AMES. TO FRY FISH. If the fish is large open it down the back and remove the back bone, cut the fish in pieces convenient for serving, salt them and dip them in corn meal and fry half an hour in plenty of hot fat. I prefer beef drippings with a little butter, to all butter for frying fish. MRS. W. C. STEVENS. --------------------------------------------------------------------- (jubilee0065) TO BAKE FISH. Thoroughly clean the fish, wipe it dry, then make a dress- ing of stale bread or cracker crumbs seasoned with pepper, salt, butter and an egg to make it adhere, use only enough water to moisten the bread. Fill the fish with the dressing, sew it up and wind a narrow strip of cloth about it to prevent breaking. Dredge the fish with flour, put it in the baking-pan and lay some lumps of butter on it, bake thoroughly in a moderate oven, lay it on the platter and remove the strings and send it to the table as hot as possible. Any fish of three or more pounds is very good baked. FISH TURBOT. Steam a white fish until tender then remove the bones and sprinkle with salt and pepper. For a dressing heat one pint of milk and thicken with a quarter of a pound of flour, when cool add two eggs, a quarter of a pound of butter a very little onion parsley and thyme. Put in a baking dish alternate layers of dressing and fish. . Cover with bread crumbs and bake half an hour. S. E. BAILEY. ESCALOPED FISH. Fresh fish (almost any kind) three pounds. Boil whole, twenty minutes, with a little salt; remove bones. Take one pint of thick cream, one pint of milk, four tablespoons of flour, stirred in some of the cold milk, have the remainder of the milk boiling and stir in the cold thickening; then add cream, one cup of bread or cracker crumbs, season, salt, etc., put in bottom of dish layer of crumbs, then layer of fish, with the thickening on top, alternate until both are used, having last on the top the cracker crumbs. Bake one-half hour. H. M. CLOUGH. BOILED CODFISH WITH POTATOES. Soak sufficient codfish for your meal in cold water, put the potatoes in kettle to boil, when boiled ten minutes lay in the fish with the potatoes. Make rich dressing with butter rubbed smooth with flour and seasoned with salt and pepper. Pour on boiling water to make the amount desired. MRS. C. H. --------------------------------------------------------------------- (jubilee0066) STEWED CODFISH. Select thick and white codfish, pick in not too fine pieces, soak in cold water. When freshened put in stewpan with water to cover, let cook slowly, but not boil, for half an hour, then add milk thickened with flour sufficient to make quite thick, let boil and serve. If desired stir in beaten eggs. A nice breakfast dish with baked potatoes. MRS. C. H. W. CODFISH BALLS. Pick the fish fine and freshen ; boil potatoes and mash them. While the potatoes are hot mix the fish with them, using one- third fish and two-thirds potatoes. Put in plenty of butter; make into balls and fry in hot butter or lard. SALT MACKEREL. Wash the fish clean, cutting off the head, fins and tail. Soak it in cold water over night, if the fish is small; if a large one, twenty-four hours will be necessary. (Soaking it in hot milk a short time before cooking removes the strong taste). Wipe the fish dry, lay it on a gridiron, the skin side down, and let it broil; or put it on a tin plate and bake fifteen minutes in a quick oven. After removing it to the platter, spread butter upon it. It is a good plan to keep a tin especially for fish, as it is so difficult to remove the odor from a vessel in which fish has been cooked. --------------------------------------------------------------------- (jubilee0067) MEATS. Much depends upon the selection of meat. The sirloin and rib pieces are mostly used for beef roasts. For steak, porter-house and sirloin are the choicest. Twenty minutes to the pound is the rule for a roast of beef, most people prefering it rare. Pork, veal and lamb must always be well done to be palatable. Do not salt steak before or while it is cooking, as it draws out the juices, especially in broiling, as they will be lost. If the fact can be demonstrated to a cook, that tough meat can be made tender by pouring a little vinegar on it twenty min- utes before cooking, there is no reason why she should send a tough steak to the table. That method of cooking is the most wholesome which prepares food most perfectly for the process of digestion. Broiled and roasted meat retains nearly all its juices. It is best to confine them by coagulating the albumen. This is done by exposing the cut surfaces at first to intense heat and when both surfaces are brown, finish cooking the meat by removing a little from the fire. Roasts may be seasoned after the surface is well browned. Boiling is the more economical way of cooking meat, especially if soup is to be made of the liquor, but as the juices of meat will escape unless the albumen of the cut surface is quickly coagulated, it is necessary to put the meat into boiling water in order to preserve them, then boil or simmer slowly. Tough steak is often made more tender by cutting across in squares on both sides and pouring over it a little vinegar, allowing it to stand about twenty minutes before broiling. The flavor of a beef roast may be very much im- proved by the juice of a lemon poured over it just before baking. ROAST BEEF. Have the oven hot and do not put water in the pan, pepper and salt it slightly, and moisten the meat with the juices and fat that will soon be made in the pan. Let the oven cool a little after the cut surfaces are browned. MRS. B. DAY. --------------------------------------------------------------------- (jubilee0068) ROAST BEEF. *** roast of from six to ten pounds, have your *** all the bones, sprinkle with salt and pepper, *** of suet in the center and roll firmly, wind it a few *** with a strong cord and tie, place in dripping pan *** of water and one tablespoon of vinegar. Have the oven not enough to sear the meat quickly. Baste and turn often. For a roast of eight pounds one hour is sufficient time to cook it providing the oven is hot enough, and it should be. Follow these directions well and you will never have to make the excuse, "Our butcher never sends us a good roast of beef. MRS. F. E. YALE. ROAST BEEF. Rub the salt and pepper into the meat thoroughly and dredge well with Hour to prevent the juices coming out. Put in a very hot oven, without water, until seared over, when it may have a slower fire. MRS. A. W. AMES. YORKSHIRE PUDDING FOR ROAST BEEF. Bake exactly as for ordinary roast for the table, then make a pudding as follows: To every pint of milk take three eggs, three cups of flour and a little salt, stir to a smooth batter and pour into the pan under the meat, half an hour before it is done. MRS. NELSON BOOTH. TO ROAST MEAT. Take beef or fresh pork, three to five pounds, and allow two hours to cook. Wash, place in kettle, season well, pour upon it cold water enough to partially cover. Turn it over oc- casionally while boiling and when tender place the kettle upon the lid, cover and let it roast in the kettle. Do not put too much water on the meat as you cannot roast it down as soon as it is tender. Mutton should be parboiled first, veal does not need so much time. MRS. O. F. WEBSTER. YORKSHIRE DRESSING. One pint of sweet milk, one cup of flour, one small tea- spoonful of salt, three eggs. Beat the eggs, stir the flour into the milk, add the eggs, then pour into the dripper with your roast twenty minutes before taking from the oven. Very nice. MRS. SESSIONS. --------------------------------------------------------------------- (jubilee0069) TO COOK BEEF STEAK. A young wife thought she saw her husband *** her was waning, and went to an old sorceress for *** eby she might regain his affections. "Each *** the witch, "thou must go to the meat man ***, from the loin of a young ox, as thick and as bro ***d, and after thou hast well beaten it with a heavy iron *** over hot coals until it frizzles and sears, turning it often. Then place it on one of thy ***inty dishes, which thou must not forget to make hot, and oh it put a fair piece of butter, saying in thy heart, 'this I do for thee, oh my husband,' put on another piece of butter, and then put on another piece of butter. This do each day and thou wilt soon find thou has regained thy husband." W. BEEF STEAK BROILED. Lay a thick tender steak upon the gridiron, well greased with suet, over the coals, when done on one side, have ready a platter well warmed, with a little butter on it, lay the steak without pressing it, cooked side down, then quickly place it upon the gridiron again and cook the other side. When done place upon the platter, spread with butter, season with salt and pepper and keep warm a few minutes. Serve on hot plates. Garnish with sprigs of parsley. B. BEEF STEAK FRIED. Take either porter house, tenderloin or sirloin steak, not more than one inch thick. Remove the bone, cut it in pieces convenient to turn. Put your frying-pan over the fire with small pieces of fat from the steak, have the pan quite hot, now put in your steak, cover and turn just as soon as it browns, do most of the cooking on the second side; leaving it a few minutes for those who like it rare, and longer for those who like it well done. Have your platter hot and sprinkle it *** little salt and pepper, remove it to the platter at once, sp*** a little nice butter over it, sprinkle a little salt and pepper on it, pour a little coffee into the pan and turn into the platter, but not over the meat. Set on the grate in the oven a minute and serve at once. A. M. W. --------------------------------------------------------------------- (jubilee0070) PACKED BEEF. Take three pounds of raw beef chopped fine, one table- spoon of salt, one teaspoon of pepper, one tablespoon of thyme or sage., eight rolled crackers, two eggs, butter the size of an egg, and milk to moisten, pack it in a pan, cover with water and bake two hours. MRS. DAY. BEEF ROLL. Take a large slice of steak off the round, pound it well, make a dressing of bread crumbs seasoned with salt, pepper and sage or summer savory and an egg, all moistened with water until it adheres. Spread it on the steak, roll it, put a cloth around it and tie it up tight. Boil one hour and bake half an hour. MRS. W. W. W. BEEF ROLL. Three pounds of raw beef chopped fine, two eggs, six table- spoons of milk, one tablespoon of salt, one teaspoon of pepper, twenty-eight crackers rolled not too fine, a *** of a pound of salt pork chopped fine or its equivalent in butter; knead all together and roll into two loaves. Bake steadily two hours, basting it frequently. MRS. S. C. RANDALL. SPICED BEEF. Chop tough beef steak (raw) and a piece of suet the size of an egg. Season with pepper, salt and a little summer savory; add two eggs, one-half pint of bread crumbs, four tablespoons of cream and a small piece of butter. Mix and work in a roll, with enough Hour to keep together, and bake in a pan with a little butter and water like a roast. Slice when cold. MRS. B. DAY. BEEF OR VEAL LOAF. Three and one-half pounds of beef, chopped fine, two tablespoonfuls of salt, one tablespoon of pepper, two cups of milk, one-half cup of butter, two and one-half cups of rolled crackers and two eggs. Press into long narrow tins and bake two hours. MRS. W. C. STEVENS. CORNED BEEF. Have your butcher corn a piece of the round, of about six inches in thickness. Let lay in pickle, three or four days, made with rock salt, a small piece of saltpeter and sugar. Wrap --------------------------------------------------------------------- (jubilee0071) around it as tightly as possible several coils of strong cord. Boil slowly six or seven hours, in a vessel large enough to sus- pend it. If desired hot, cut the wrappings and serve. Save the liquor in the pot and what remains from dinner replace in it; and let stand over night or longer when all the liquor will be absorbed by the meat. This process will ensure the meat both finely flavored and tender. An invaluable recipe, A. PRESSED CORNED BEEF. After serving corned beef at dinner, while yet warm, chop up fat and lean together, not very fine. Stir in enough dry mustard to flavor it, put in an oblong baking pan, and place over it another of the same size, right side up, put in this two or three flat irons for a weight and let stand over night. The next day it will turn out in a good loaf from which slices can be cut. ROAST VEAL. For six pounds of the loin of veal, make a stuffing of bread crumbs mois***ned with hot water or milk; adding salt, pepper and thyme to suit the taste, and one egg beaten with butter the size of an egg. Oysters chopped may be added if desired. Mix thoroughly, and then sew it within the loin, binding it after- wards with a string to keep in the stuffing. The above stuffing is suitable for poultry of any kind. MRS. B. DAY. ROAST VEAL PIE. Out cold roast veal into small pieces, place in the dish you wish to bake it in, put in the gravy that was left, add some water; season with butter, salt and pepper; place on the stove and let it cook until very tender. Make crust the same as for baking powder biscuit. Mix a spoonful of flour smooth with water and stir into the pie. Place a tea-cup inverted in the center. Now lay on the crust and bake in a hot oven. Serve in the dish in which it is baked, set upon a plate. MRS. C. W. VEAL POT PIE. One and a half pounds of lean veal cooked until nearly tender in about two quarts of water; season well with salt, pep- per and butter; make a thickening with half cup of milk and --------------------------------------------------------------------- (jubilee0072) two or three tablespoonsful of flour; mix smooth and stir into the meat. It is now ready for the crust. Take one quart of flour and prepare as for baking-powder biscuit; beat an egg very light, put in the center of the flour, and with milk or water mix very quickly; roll and cut into biscuits; roll each one lightly in flour and drop into the boiling kettle ; cover tightly, leaving plenty of room to swell. Let them boil for thirty min- utes without uncovering. Carefully watch the fire that it is not too hot under the kettle, as they will scorch very quickly. In making baking-powder biscuits, as well as crust for pot pie, if you wish to mix with water always take half lard and half butter, and be generous with it, but if you use milk a small piece of butter alone does better. MRS. F. E. YALE. VEAL LOAF. Three lbs. raw, chopped veal, twelve crackers rolled fine, three eggs well beaten, one tablespoon sage, one teaspoon pepper and one of salt, four tablespoons water ***tter the size of an egg laid on for basting; bake one hour. *** oven. MRS. W. ***CHARD. VEAL LOAF. Three pounds of veal chopped fine, one tablespoon salt, one dessert-spoon pepper, two tablespoons butter, two table- spoons water, one dozen crackers rolled fine, three eggs. Mix all together thoroughly, and bake two hours. MRS. P. B. ROSE. ESCALOPED VEAL. Three lbs. raw veal or beef, chopped fine; one-fourth lb. fat raw salt pork, chopped fine; one dozen crackers, rolled fine, or same amount bread-crumbs; season, mix well; pack and bake thoroughly. When cold slice. MRS. G. LEE. SPICED VEAL. Three pounds of veal chopped fine, two eggs, eight small crackers, rolled, a piece of butter the size of an egg, one table- spoonful of salt and one of pepper, and water enough to make quite moist. Bake two hours in a hot oven; pack firmly as possible in the baking dish. MRS. W. W. RAMSAY. --------------------------------------------------------------------- (jubilee0073) VEAL OMELET. Three lbs. chopped veal, two eggs, well beaten ; one table- spoonful of cream, one of salt, one teaspoon of pepper, six tablespoons of rolled crackers. W. DRAWN BUTTER Melt in a sauce pan a tablespoonful of butter, stir into it till smooth a tablespoon level full of flour, and add a cup of boiling milk, salt and pepper. BOILED LEG OF MUTTON. Wash the mutton and rub it with salt, immerse it in a large kettle with boiling water. Let it cook until tender, and if the water is not all boiled out, turn some of it into an earthen bowl. Now let the remainder of the water or broth simmer away until the mutton is nicely browned; turn it often and season with salt and pepper; then remove to a hot platter. Mix some flour smooth with water and stir into the fat, having added the bowl of liquor***rve on hot plates. W. FRIED MUTTON CHOPS. Trim the skin from the chops; heat a frying-pan until the chops hiss on being put into it; brown quickly, first on one side, then on the other, and then remove a little from the hot part of the stove, and finish cooking the chops to the desired degree. When they are done put them on a platter, season with salt, pepper and butter. Serve them hot and on hot plates. BROILED MUTTON CHOPS. Select good fat chops, cut quite thick, broil over a brisk charcoal five upon a wire gridiron, turning frequently until both sides are .lone. Serve on a hot platter, sprinkle with salt and pepper, and spread with a little butter. Garnish with celery. MUTTON CHOPS FRIED. Put them in a dripping pan in the oven, with a little water, salt and pepper, baste frequently, turning them until browned to fancy. BROILED LAMB CHOPS. Have them fat and tender from the forequarter, broil over --------------------------------------------------------------------- (jubilee0074) clear fire, season with salt, pepper and butter, and serve laying them one over the other, with a slice of lemon on the top. PORK ROAST. Take the piece to be roasted, sprinkle it well with salt and pepper and lay it in a dripping pan. Place in oven and bake, not too fast, but thoroughly. ROAST SPARE-RIB. Crack the ribs through the middle, rub with pepper and salt. Make a stuffing of bread-crumbs; season to suit taste; lay the stuffing on the ribs and fold the other over it; sew it up tightly; put in a dripping-pan with a little water; baste often and turn so as to bake both sides evenly until nicely browned. BOILED HAM. Wash and scrape the ham, put in a kettle with cold water enough to cover it. Let it come to a boil, and keep boiling slowly until tender all through ; then remove from the fire, and let it stand in the kettle until cold. Remove the skin and put the ham in a dripping pan to bake. Sprinkle a little sugar and flour over the fat and bake until nicely browned. S. HENDRICKSON. BOILED HAM. Take a ham of ten or twelve pounds, pour boiling water over it, and let it cool enough to wash and scrape it clean ; put it in a perfectly clean boiler, with cold water to cover it; bring it to the boiling point, when place on the back part of the stove to simmer steadily six or seven hours, or until it is tender when tested with a fork. When done place in a large pan to skin ; dip the hands in cold water; take the skin and pull downward. Set it in a moderate oven, placing the lean side downward, sift over it powdered crackers and bake one hour. SALT PORK AND APPLES. Cut half a pound of nicely cured pork in slices a quarter of an inch thick, fry them slowly until brown in a deep frying pan, and take them up on a hot platter. Meantime wash, wipe and slice six sour apples, and when the pork is taken up, put them into the frying pan to cook until tender, but not broken. Lay them on the platter with the pork and serve them hot. --------------------------------------------------------------------- (jubilee0075) SCRAPPLE. Take such parts pork as are generally used for "head- cheese," boil until the meat falls from the bone, keeping well covered with water. Strain out the liquor and return it to the kettle. If very greasy skim well. Then make a mush, by stir- ring corn meal into this liquor, cooking for one hour and a half. While the mush is cooking, chop the meat fine (bits of rind are a nice addition) and stir as evenly as possible into the mush. Salt and pepper highly. Let all boil up once, and take out into square pans. When cold it is to be sliced and fried, the same as sausage meat. It is a delightful breakfast dish. MRS. M. P. TABER. SALEM, OHIO. FRIED SWEET-BREADS. As soon as they come from market they should be washed, the skins and little pipes carefully removed ; cut in pieces the size of an oyster, season with salt and pepper, then cover both sides with flour. Lay them in a hot frying pan, which has been well buttered, and fry an even brown. MRS. C. E. MUTSCHEL. SA USAGE. For ten lbs. of meat, two ozs, of salt, one of pepper. Chop all together. MRS. FERDON. SA USAGE. To each pound of meat one teaspoonful of each sage and pepper, and one even tablespoon of salt. --------------------------------------------------------------------- (jubilee0076) POULTRY. ROAST TURKEY AND CHICKEN. Clean, wash, and then wipe dry. Fill with dressing of moistened bread crumbs, seasoned with butter, pepper, salt and sage, or summer savory if preferred, then sew up and truss. Put in a roasting-pan with water, in which is a large piece of but- ter, or what is better, very thin slices of salt fat pork. Chop the giblets fine, to add to the gravy. When the fowl is done remove to a platter, and thicken the gravy with flour made smooth with water. Cook fowl until tender and of a rich brown color. Use cranberry sauce and currant jelly with fowls, veal, ham and game; capers or nasturtiums with mutton ; mint sauce with roasted lamb; pickles with fish. MRS. B. DAY. TO FRY CHICKENS. Take a spring chicken, cut it open on the back and breast, pound and break the joints and bones, season, roll in flour, place in hot lard in a frying pan and let it fry until tender and brown; then add a little water, cover and steam. Serve with butter. Add a little milk to gravy in stew pan and thicken. MRS. O. F. WEBSTER. FRIED CHICKEN. Cut your chicken in pieces, if very young just in half; see that it is well cleaned ; wipe it dry. Beat up two eggs; have a plate of flour; dip each piece first in the flour, then in the egg; season with salt and pepper. Have hissing hot lard in your skillet; put in the chicken; when brown on one side, turn it, brown the other; place upon the platter; mix a tablespoon of flour smoothly into a cup of sweet milk. Put a piece of butter half the size of an egg into the skillet, pour in the flour mixture, stir; and let come to a boil. Pour it over the chicken. I fry veal cutlets the same way. MRS. A. L. C. --------------------------------------------------------------------- (jubilee0077) BONED TURKEY. First make the stuffing to suit your taste. Take a turkey that has not been drawn, so as to have no openings in it if possi- ble ; if drawn, sew up the openings firmly before boning. I take two chickens, one beef tongue, one can oysters, one pound fresh, lean tenderloin pork. Have the turkey frozen and thawed, the tongue boiled and skinned, the pork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil, with just water enough to cover. Have the turkey well washed and singed, being careful not to break the skin; lay the turkey on its breast, cut off the legs and wings at the first joint, cut down the whole length of the back, and with a sharp knife separate the flesh from the bones, one side at a time; throw the bones into the kettle with the chicken to boil. Now for the filling: First lay the whole tongue to form the breast; clear all the chicken meat from the bones, cut the pork in small pieces, fill up your turkey, legs, wings and all, first ty- ing ends of legs and wings tight. Have the chicken liquor well boiled and seasoned. Put in chicken, pork and oysters, and a little dressing; turn the chicken liquor into the turkey and sew up firmly. Turn it over and shape it nicely with the hands. Tie a cord tightly to the neck and draw it round and tie it to the right wing, close to the body; tie down legs and wings; sew around it a piece of strong cloth, and steam or roast. Leave the cloth on till cold. Carve cold in round, thin slices, com- mencing at the neck. This is a difficult dish to attempt by any but a skilled cook. Some leave the bones in the wings and legs as they are quite difficult to remove. MRS. S. F. W. MISSOURI STYLE FOR COOKING CHICKENS. Cut up as for fricassee, put in fry-pan, cover with water. Let boil till tender and water boiled out, then add butter, salt, pepper, frying till browned. For good gravy, add water, with a little flour stirred up to thicken, boiling a minute or more; then serve. S. H. BISHOP. FRICASSEED CHICKEN. Cut up chicken, wash ; then put in a kettle in cold water, enough to cover, and cook until tender. Then season with pep- per, salt and butter, and thicken with a little flour made smooth with water. --------------------------------------------------------------------- (jubilee0078) CHICKEN POT PIE. Prepare and cook chickens until within twenty minutes of being done; prepare a dough as for biscuit, and roll and cut in small squares; place in a steamer over boiling chicken, and steam. When done remove and prepare chicken as for fricas- see, and serve. CHICKEN CHEESE. Two chickens boiled tender, chopped (not too fine), and seasoned with salt and pepper. Boil three or four eggs and slice, with which line molds and pour in the chicken, and add the liquor they were boiled in. Slice cold. MRS. B. DAY. BROILED CHICKEN. Clean and split open the chicken, and lay it on the grid- iron over a clear fire. Sprinkle with salt and pepper, and spread with the best fresh butter, and serve on a hot platter, with a few sprigs of water-cresses around it. Serve lettuce salad with it. PRESSED CHICKEN Two chickens boiled tender, chopped not too fine, add the liquor they were boiled in, season with salt' and pepper, add a few tablespoons of rolled cracker; mix all together. Boil four or five eggs hard; put in a mold a layer of chicken and one of sliced egg until the mold is full; press by putting a weight on top. Beef or veal can be prepared the same way. MKS. W. W. W. QUAIL. Quail are very nice to stew until nearly done, then roast in the oven to a nice brown, basting frequently with melted butter and water. Serve on soft buttered toast. --------------------------------------------------------------------- (jubilee0079) BREAKFAST DISHES. TONGUE TOAST. Take bits of cold boiled tongue, mince fine, mix with cream or milk, and to every half pint of mixture add the well beaten yolks of two eggs. Let it simmer over the fire a minute or two. Pour over nicely buttered toast, and serve hot. MRS. W. W. RAMSAY. OMELET FOR ARTHUR'S BREAKFAST. One coffee cup of sweet milk, three eggs (well beaten), with one-half teacup of flour. Butter a large frying-pan, and when moderately hot pour in the mixture and let it cook slowly, being very careful not to let it scorch. When sufficiently hard to roll or lap together add salt, butter and pepper, according to taste, and after lapping it together, as you do a turnover, let it cook slowly five minutes, then remove it to the platter for the table, and eat while hot. SNO WFLAKE OMELET. Separate the white and yolks of six eggs, beat each very light, then turn them together, seasoning with two tablespoons of sweet cream, (or milk and a little butter), salt, and a dash of pepper; then fry, a part at a time, as soon as one is done fold it over and remove to the platter. This will make six or seven omelets. MRS. W. W. W. A DELICIOUS OMELET. Four eggs well beaten, one cup of milk, half a cup of bread crumbs. Put a generous piece of butter into the frying-pan, pour in the mixture and cook slowly ten minutes. Slip a knife around the edge, and if done just right, it can be turned or rolled as it is put upon the hot platter. This is very light and more delicate than if made of all eggs. MRS. MARY J. JOHNSON. --------------------------------------------------------------------- (jubilee0080) HAM OMELET. Chop the ham fine. To a pint of the ham, take six eggs, beat very light. Put the ham in a frying-pan and when quite hot, add the eggs. Stir till partly cooked, then let it stand over the fire till set, fold over and take up. MRS. A. W. AMES. RICE CROQ UETTE. Three cups cold, boiled rice, one tablespoon sugar, one half teaspoon salt, one tablespoon butter, one egg, beaten light; work all together into a smooth paste. Flour your hands, and make into oval balls, dip in flour or cracker dust, and fry in hot lard. J. Q. A. HAM TOAST. One-fourth lb, lean ham chopped very fine, the yolks of three eggs ("well beaten), one-half oz. butter, two tablespoonfuls of cream, and a little red pepper. Stir over the fire till it thickens, then spread on hot toast. Garnish with parsley. S. E. BAILEY. TO SERVE COLD MEATS. Take cold meats picked from the bone and finely chop- ped, to one cupful add the juice of one onion, if the meat is fresh give it salt, pepper and sage; add one cupful of bread- crumbs, break in an egg or two, and moisten if necessary with a little water. With floured hands make into small cakes and fry brown on both sides. R. A. KNOWLTON. MEAT CROQUETTES. Take cold steak, or roast meat, put it in a pan and stew till tender, remove any pieces of bone or gristle, chop it fine; then add about two-thirds the quantity of bread-crumbs, season with salt, pepper, and a little of some sweet herb, add an egg and sufficient water to moisten. Make into flattened balls and fry in a well buttered frying pan. MRS. W. BEEF PATTIES. Chop fine some cold beef; beat two eggs, mix with milk and add a little melted butter, salt and pepper; make into rolls and fry. --------------------------------------------------------------------- (jubilee0081) TESTED RECIPES. MEAT CAKES. Chop any cold meat; season with salt, pepper and butter; make a batter of half a pint of sour milk, level teaspoon of soda, an egg, and a little salt, and flour to thicken. Lay a spoonful of batter on the griddle, place on it a spoonful of meat, then cover it with the batter and bake. HASH. One-third fresh or canned beef, two-thirds potatoes ; chop (not too fine), season well with salt and pepper, and dredge over a little flour. Put in a spider about half a cup of milk with a liberal piece of butter, let it come to a boil, then add the hash; let it simmer a few minutes before stirring. Cook for about five minutes and serve immediately. MRS. F. E. YALE. FRICASSEED OYSTERS. For a quart can, drain the oysters as dry as possible, put a piece of butter the size of an egg into your spider and let it get quite brown; put in your oysters. As soon as they commence to cook add as much more butter, which has been previously well mixed with a teaspoonful of flour. Let it cook a moment and add one egg beaten with a teaspoonful of cream. Let this cook a moment and pour over buttered toast. BEEFSTEAK TOAST. Chop cold steak or tongue very fine ; cook in a little water, put in cream or milk, thicken; season with butter, salt and pepper, and pour it over slices of toast. Prepare boiled ham in the same way, adding the yolk of an egg. FRIZZELED HAM AND EGGS. Take bits of ham, boiled or fried, chop fine and place in a spider with butter. Take four or six eggs, beaten, pour over the bam, and when heated through salt, pepper and stir together. Cook until brown and turn over. MENNONITE TOAST. Beat three eggs well, add a pint of sweet milk, salt. Cut slices an inch thick from a loaf of bread; remove the crust, dip the slices into the egg and milk, fry like doughnuts, in very hot lard, until brown; butter and sprinkle with powdered sugar. Serve hot. MRS. NELSON BOOTH. --------------------------------------------------------------------- (jubilee0082) SALMON FOR A LUNCH OR TEA. A pretty dish is to take a can of salmon, drain off the liquor, lay the fish on a platter and with a silver fork pick it into bits. Make a dressing as follows: The yolks of two hard-boiled eggs, two mealy potatoes, two tablespoons of butter, one teaspoon each of mustard and salt; rub them together smoothly with a case-knife, then mix in vinegar to make it of the consistency of thick cream ; lay this in spoonfuls here and there on the sal- mon, and a ring of the white of the egg on the side of it, if you like. Garnish the platter with nasturtium leaves and blossoms, or parsley will do, or lettuce with it is very nice. This dressing I use in making deviled ham for sandwiches, and for nearly all kinds of salad. It was sent to me by Mr. Dowd, of New York, more than twenty-five years ago. MRS. W. W. WHEDON. Another nice dish for tea is to boil a cup of rice, very light and dry, then poach eggs, that is, break them carefully into a sauce-pan of water just at the boiling point, let them cook slowly till you can lift them easily from the water, and lay them on the rice, which you have spread upon a platter, put a bit of butter, salt and pepper on each egg. MRS. W. W. W. ZIMMT KUCHEN. Take a part of your dough that has been prepared with shortening for raised biscuits, into this mix a handful of sugar, then roll out to the thickness of about one-half inch, place in a dripping pan and let stand in a warm place till light. When light cover the top with melted butter, and sprinkle over with sugar and cinnamon. Bake and cut in strips. This is a break- fast bread much used by Germans. MRS. C. E. MUTSCHEL. APPLE FRITTERS. Pare and remove the cores from sour apples, slice in pieces one fourth of an inch thick. Dip each piece in a batter, made of milk, flour, one egg, and a little salt. Fry in hot lard or but- ter until the apple is soft and the fritter is brown on both sides. When done sprinkle over with cinnamon and sugar. MRS. C. E. MUTSCHEL. --------------------------------------------------------------------- (jubilee0083) FRIED LIVER. Cut in thin slices and pour over it boiling water. Drain off the water and dredge the liver with flour. Season nicely with salt and pepper. Put it in the frying pan with enough hot fat to brown it nicely without burning. Cover and fry slowly until done. MRS. MARY STALKER. RELISH FOR LUNCH. Boil one half dozen eggs perfectly hard, shell and cut them in two, take out the yolks, mash and season them with salt, pepper and mustard and return them to the whites. Serve with bread and butter. MRS. E. E. ROYER. SOFT BOILED EGGS. Place the eggs in a saucepan, and cover with boiling water. Let them stand where they will keep hot but not boil for eight minutes. EMMA W. ROGERS. PANNED OYSTERS ON TOAST. One quart of oysters, one tablespoon of butter, one of cracker crumbs, salt and pepper to taste. Heat the oyster liquor to the boiling point and skim; then add to it the oysters, butter, and cracker crumbs; when they boil up, pour over five small slices of buttered toast, serve hot and garnish with thin slices of lemon. EMMA W. ROGERS. CROQ UETTES. For a family of six, take one half pound of meat scraps, chopped fine; to this add as much again of mashed potatoes and rice, with a handful of rolled crackers. Pepper and salt to taste. Make out in any form desired. Beat up one egg, roll these first in the egg, then in the cracker or bread crumbs, and fry in hot lard. A little thyme may be added. MRS. E. E. ROYER. SCOLLOPED HAM. Boil the small end of a ham and after slicing off all that can be served nicely for the table, take from the bone the little bits that may be left and chop them fine. Then take a deep dish, cover the bottom with rolled crackers; then sparingly spread the chopped ham; and then hard boiled eggs, thinly --------------------------------------------------------------------- (jubilee0084) sliced ; and then another layer of crackers, ham and eggs until the dish is filled. Add a few lumps of butter, pepper and salt, with milk or water. Cover with a crust or grated cracker. Bake three quarters of an hour. MRS. E. E. ROYER. CLAM CHO WDER. Chowder for six persons. One and one half dozen of good sized clams, saving the liquor. Sliced potatoes, one and one- half quart; and two good sized onions. Place clams, potatoes and onions in a kettle in alternate layers, seasoning each layer with red pepper chopped fine and salt. Pour over it the liquor saved from the clams, add boiling water to cover well, and boil until the vegetables are well cooked, add a piece of butter the size of an egg. Serve hot. Be happy. MRS. EMMA D. BULLIS. *** Fish any kind of fish fricked fire just as much milk as fish boil milk and chicken pery thick with flour, after in fish and chicken with salt wanting and with 2cal pepper, a gord juice of butter. When cool after in four well beaten eggs sprinkle bread crumbs on top bake twenty minutes Mrs *** --------------------------------------------------------------------- (jubilee0085) VEGETABLES, MASHED POTATOES. After cooking drain them well and let them steam for a few minutes, then salt and mash well, add half a cup of milk, or enough to make them moist, a liberal piece of butter, then with a large spoon beat thoroughly for five or ten minutes. If a rich yellow color is desired add the yolk of an egg. Dish and serve immediately. If mashed potatoes must stand let it be in a tureen in a warm oven, but never in the kettle on the Stove. MRS. F. E. YALE. A pretty dish is to take well seasoned mashed potatoes, rub them through a colander into a baking dish, taking care not to settle them down, bake a light brown in a quick oven, and send to table in the same dish. POTATO CAKES FOR BREAKFAST. Save from dinner a soup plate of mashed potatoes, add to it half a saltspoonful of pepper, the same of nutmeg, a little salt and the yolk of an egg; form into small cakes, put in a buttered baking pan, brush the top with the white of an egg and brown in a quick oven. CREAMED POTATOES. Chop cold potatoes rather fine, place over the fire with half as much cream as potatoes, a dash of flour, salt and pepper. If milk is used instead of cream add butter and a little more flour. Potato prepared in this way is very nice. MRS. A. W. AMES. SOUTRERN POTATOES. Slice them as for frying, let them remain in cold water one hour, put into a pudding dish, salt and pepper, a little milk. Place in the oven and bake one hour, remove from the oven and add small lumps of butter over the top, return to the oven to brown. MRS. S. H. ADAMS. --------------------------------------------------------------------- (jubilee0086) ESCALOPED POTATOES. Peel and slice potatoes thin same as for frying. Butter an earthen dish, put in a layer of potatoes and season with salt, pepper and butter, a bit of onion chopped fine, sprinkle on a little flour. Put in another layer of potatoes and the season- ing. Continue in this way until the dish is filled. Just before putting into the oven, pour a cup of milk over. Bake three- quarters of an hour. The onion can be omitted if not liked. MRS. EMMA FERDON. POTATO CROQUETTES. Season finely mashed potatoes with salt, pepper and butter, add sweet milk to moisten, mix thoroughly with it one beaten egg, have a plate of rolled crackers, another of well beaten egg and the frying pan with hot lard, make the potatoes into small smooth pats or rolls, dip each into the egg and then into the crackers and fry a light brown. Lay on brown paper first to absorb the fat, and serve hot. MRS. S. M. SPENCE. POTATO PANCAKES. Grate a dozen medium sized potatoes, after peeling them and washing thoroughly, add the yolks of three eggs, a heaping teaspoon of flour, and if they seem too dry a little milk will do to thin them, with a large teaspoonful of salt, and lastly, the whites of three eggs beaten stiff, and thoroughly beaten in with the potatoes. Heat your griddle and put butter and lard in equal proportions in it, and fry the cakes until they are brown. Make them a third larger than the ordinary size of the pancake. WARMED-OVER POTATOES. Put in a spider one cup of milk with a good piece of butter. Let it boil, then thicken with a spoonful of flour, slice the potatoes, not too thin, and add. Carefully stir them a few minutes until thoroughly warmed, then serve immedi- ately. ANOTHER.—Put in a spider a piece of butter or fresh meat drippings, chop an onion fine and put in the spider, let it brown for a few minutes. Chop cold boiled potatoes, not too fine, season with salt and pepper and add. Let them fry slowly, carefully turning them from the bottom. --------------------------------------------------------------------- (jubilee0087) SARATOGA POTATOES. Pare and slice with a cabbage cutter as many potatoes as are to be required. New potatoes, or up to the 1st of Novem- ber will require to lay in the water but a few hours, while old or withered ones will be all the better if they soak (ready sliced) two days. They must be thoroughly chilled and be curled, to be very nice. Place over the fire a Scotch bowl containing lard as for fried cakes. Draw your cooking table very near the stove and spread over one end a cloth folded several thick- nesses. Place the dish of potatoes on one corner of the cloth for a weight and to have it near by, then lay a small handful of the slices on the cloth and wipe dry with a small towel. When dry and the lard is boiling hot throw in a few, stirring almost constantly, with a skimmer in the left hand, while with the right you are drying another handful. When a light brown, remove to a collander and salt slightly with a salt shake. Not with the fingers. Remarks.—To make Saratoga potatoes is not a difficult task, if properly understood. I am convinced that the most frequent difficulty arises from the potatoes not being thoroughly chilled, or being cut so thin that they cannot be dried, and so mat together and take too much lard. They will keep several days in summer and two weeks in winter without growing strong, if the lard is sweet, and by throwing them in a pan of any sort and placing them in a warm oven a few minutes, they will regain all their original crispness and can be served hot. MRS. GEO. A. DOUGLASS. TO COOK GREEN TOMATOES. Take full-grown tomatoes before they are turned, pare and slice, then cook in clear water until partly done, turn off the water, put on enough more to finish cooking. Season with butter, pepper, salt and one half cup of cream. Toast a slice of bread or as many as needed, and turn the tomatoes over it. Send to the table hot. MRS. P. D. NOBLE. TO FRY GREEN TOMATOES. Out in slices half an inch thick, roll in flour, salt and pep- per and fry in butter. --------------------------------------------------------------------- (jubilee0088) PARSNIPS. Wash and scrape, cut in slices lengthwise, boil till tender then fry in butter, sprinkle on a little salt. PARSNIPS. Boil till tender, remove the skin and mash them in the stew-pan with a little milk, a generous lump of butter, salt and pepper. SQUASH. Boil till tender, having first removed the skin and seeds. Mash and season with salt and butter. Hubbard squash is very nice when baked, scraped from the shell and seasoned with butter and salt. CAULIFLOWER. Cut off the leaves and stalk close to the bottom of the flowers, let it stand in cold water a short time, then put in boil- ing water, salted. Cook till tender. Serve hot with drawn butter poured over it or eat it with vinegar if preferred. CABBAGE. Prepare and cook the same as cauliflower, not using the drawn butter. Many persons think a piece of salt pork boiled with cabbage improves it. It is excellent when cooked in the water in which good, sweet corned beef has been boiled. CABBAGE WITH MILK. Shave the cabbage fine, put in hot water enough to cover it, let it boil fifteen minutes, drain off the water, pour on a cupful of milk, add salt, pepper and butter, and a spoonful of flour, mixed with milk. ASPARAGUS ON TOAST. Asparagus should be boiled in fresh water, after having been tied in bunches with the tops all one way. When thor- oughly cooked, take out and spread lengthwise on the toast in a deep dish, pour over the whole a gravy made from some of the water the asparagus was cooked in, butter, pepper and salt. VEGETABLE OYSTERS. Wash thoroughly, scrape off the skin with a knife, cut across in rather thin slices, stew until tender in water sufficient --------------------------------------------------------------------- (jubilee0089) to cover, add a piece of codfish to season. When done, remove the codfish, thicken with flour rubbed smooth with butter. Toast slices of bread, put in a dish and pour the vegetable oys- ters over. Send to the table hot. MRS. S. H. ADAMS. CREAMED TOMATOES. Pare and slice ripe tomatoes, stew until perfectly smooth, add salt, pepper and a piece of butter the size of an egg; just before taking from the fire stir in a cup of cream with a table- spoon of flour made smooth in a part of it; do not let it boil after the flour has been put in. Have ready pieces of toast in a dish, pour the tomatoes over and serve. MRS. S. H. ADAMS. BOILED RICE. Pick over and wash one cup of rice. Into three small cupfuls of water put the rice, salt it well, let it boil twenty minutes (the water should boil away), then remove to the back of the stove and let it stand ten or fifteen minutes, keeping it covered. Do not stir it, and pour it out .as carefully as possible, so as not to break the kernels. EGG PLANT. Peel and slice, boil in water with a little salt until thor- oughly cooked. Drain off the water, pour on sufficient milk to cover the slices, add a few lumps of butter rolled in flour; when it thickens stir in the beaten yolks of two or three eggs and serve at once. BOILED CORN. Green corn is best when first picked; the husk should never be removed until just before cooking. Remove all the silk, and cut off the end of the cob close to the corn. Put in boiling water with a little salt, cook ten or fifteen minutes. STEWED CORN. Carefully cut the corn from the ear, so as not to cut into the cob, scrape the cob lightly so as to secure the milk, add water to just cover, place in a stew-pan. cover and cook slowly half an hour or more, until done. Add a little milk, season with butter and salt. MRS. C. H. --------------------------------------------------------------------- (jubilee0090) MOCK OYSTERS. Grate six ears of corn, add two beaten eggs, two table- spoons of flour, two tablespoons of cream or sweet milk, salt, pepper, and butter, and drop in spoonfuls on a hot, well-but- tered griddle. MRS. W. GREEN PEAS. Do not shell them until ready to cook, put into enough water to cover, boil twenty to thirty minutes: season with butter, salt and a little flour made smooth. Serve hot. BOSTON BAKED BEANS. Soak over night one quart small white beans with one tea- spoonful soda. Into an earthen ware pipkin with close-fitting lid, put half the beans, then one lb. salt pork, well-streaked with lean, and then the balance of the beans. Add three table- spoonfuls of N. O. molasses, one teaspoonful soda, cover the beans with water, and cook in a moderate oven seven or eight hours. When done they should be nicely browned, soft and juicy. MRS. ETTA LEE FERDON. BAKED BEANS. One quart white beans, nicely picked and washed, soak over night, put in fresh water, and cook until they begin to crack open; then put them in a little stone crock, add sufficient water to cover them, put in a little salt and soda and a table- spoon of sugar. Three-fourths pound of pork gashed through the rind, sink it in the beans even with the top, cover them closely, and let them bake four hours. MRS. BENNETT. MACARONI. Soak macaroni for two hours. Then let it boil for twenty minutes, drain off the water, place in an earthen dish a layer of macaroni, then a layer of grated cheese, till your dish is full; season with salt, pepper, a tablespoon of butter and a cup of sweet milk. Bake slowly one-half hour. MRS. RAMSAY. BOILED ONIONS. Peel and wash, boil ten minutes, drain off the water, add boiling water, boil and drain a second time; pour on more boiling water, and cook until done; drain off all the water, add salt, pepper, butter and milk or cream. The milk can be omitted. MRS. W. --------------------------------------------------------------------- (jubilee0091) BEEFSTEAK SMOTHERED WITH ONIONS. Slice six or eight good sized onions, put into a frying-pan with a tablespoon of beef drippings or butter, season with salt and pepper, cover and let them cook until tender. If too dry add more drippings, and fry until brown, stirring often to pre- vent burning. Select a nice sirloin steak, and have it cut one inch and a quarter thick. Broil rare or well done, as preferred, remove to the platter and cover thickly with the fried onions. The success of this dish depends largely on the selection and cooking of the steak. MRS. A. L. NOBLE. FRIED ONIONS. Slice and boil ten minutes at a time in three waters; drain and fry in butter or meat drippings, season with salt and pep- per and serve hot. --------------------------------------------------------------------- (jubilee0092) True pounds *** - one pound sweet breads, boil and cut in pieces after it is cold add as much celery as meat necessary yo*** of three eggs *** 1 large table spoon butter 1/2 cup vinegar 1 teaspoon mustard 1 teaspoon salt 1 teaspoon *** *** red pepper set in pan hot water - 2 *** it *** - when cold add the *** of two eggs will just with meat and celery two hard boild eggs - thin the dressing with cream - add to meat - cut one hard boiled egg in *** and put on top - mix two or three hours before using SALADS POTATO SALAD. One pint of cold boiled potatoes, cut in small pieces; one pint of chopped cabbage; a little celery cut in small pieces; four boiled eggs, two cut up and put in the salad, and two cut in slices and laid on top. Add a little salt. DRESSING.—Yolks of two eggs, one teaspoon of salt, one teaspoon of mustard, one teaspoon of pepper, four tablespoons of butter, four tablespoons of vinegar, one tablespoon of sugar. Beat all together and cook. When cool add about half a cup of sweet cream and turn it over the salad. MRS. MARY J. JOHNSON. LOBSTER SALAD. One can of lobster, picked up fine, removing all hard, yel- low pieces; one half cup of finely chopped lettuce. Mix the two together and add the salad dressing. Lay it on a bed of lettuce leaves in a salad dish. DRESSING.—Two eggs beaten, one teaspoon of salt, two tea- spoons of sugar, three mustard-spoons of mustard as prepared for the table. Beat all together. Put one cup of vinegar in a dish of water on the stove and when boiling h*** add the mixture, stirring till like soft custard. Just before pouring over the salad, add one cup of thick, sweet cream. MRS. A. W. A. SALAD DRESSING. Yolks of four eggs beaten well. Drop into them as you beat them two tablespoons of best olive oil. Add two tea- spoons of made mustard, four of powdered sugar and two of salt. Lastly add sixteen tablespoons of vinegar. Stir con- stantly until it thickens. Makes one bottle the size of Durkee's Salad Dressing. May be used for salmon salad, lettuce, to matoes, cold slaw, chicken salad, &c. ELLEN SOULÉ CARHART. --------------------------------------------------------------------- (jubilee0093) CHICKEN SALAD. One chicken, boiled tender and chopped fine; three eggs, boiled hard; chop the whites of the eggs with the chicken; chop three heads of celery and mix with the chicken ; rub up the yolks with four tablespoonfuls of Durkee's salad dressing, add a pinch of salt and pepper, and enough vinegar to moisten. Before serving, pour over it half a cup of cream. Garnish the top with olives, small cucumber pickles, pickled beets cut in fanciful designs, and celery leaves. MISS EMMA BOWER. LETTUCE SALAD. Two heads of lettuce, yolks of two hard boiled eggs, one tablespoonful of melted butter, one teaspoonful mustard, one- half teaspoonful each of salt and pepper, one tablespoonful of sugar; mix all together and let it stand five minutes, then add four tablespoonfuls vinegar; pour over lettuce when ready to serve. MRS. S. HENDRICKSON. POTATO SALAD. DRESSING.—One-half cup of vinegar, one tablespoon of but- ter, a small tablespoon of sugar, one teaspoon made mustard; mix and let come to a scald. To two eggs, beaten thoroughly, add one-half cup of sweet milk; pour the scalding dressing on the eggs and milk; return to the fire and let it thicken; cool. Cut the potatoes into dice; two hard boiled eggs, cut into dice; one o***; salt and pepper to the taste; pour on the ***ssing and mix with a silver fork. MRS. A. L. WORDEN. MAYONNAISE. Yolks of six raw eggs, beaten with an egg-beater, and cut with salad oil; add one cup of milk and one cup of vinegar. Place the bowl containing the mixture in hot water over the fire and stir constantly until it thickens. When cold, season with mustard, salt and red pepper. Thin with cream. MRS. HARRINGTON. SALAD DRESSING THAT WILL KEEP. Yolks of ten raw eggs ; butter, the size of an egg; one tea- spoonful of mixed mustard; half a teaspoonful of Cayenne pepper; salt and sugar, to the taste. Boil all together thor- --------------------------------------------------------------------- (jubilee0094) oughly, and place the dish over boiling water until thick. Bot- tle tight and it will keep for weeks. RACHAEL. DRESSING FOR CHICKEN SALAD. To four well beaten eggs add a tablespoonful each of made mustard, sugar and butter. Place two thirds of a cup of vinegar on the stove, and when it begins to simmer, add the above mix- ture. Stir (but do not let boil) until it is a thick custard. After it is cold, pour over your chicken and celery, which has been cut fine, and peppered and salted to the taste. MRS. L. R. WOOLFOLK. BLUE GRASS REGION, KY. Potatoes Salad Cut up potatoes with one half teaspoon Onion and small bunch of pa***ley 1 even teaspoon salt Dressing 1 egg - 4 tablespoon vinegar piece of butter *** of *** 1 *** teaspoon *** *** little pepper star all together and cook in pan of hot ***ter let cool and just before eating thin with cream *** --------------------------------------------------------------------- (jubilee0095) *** one and one half cup Indian meal one and one half cup Rye meal one half cup molasses five cup sweet milk one tea spoon salt one tea spoon soda Rye meal hot Rye flour *** meal and eye together add m***sses, dissolve soda in milk using all together thoroughly steam in a mould five hours BREAD. The art of making good bread is acquired, not only by the closest attention to rules, but by a certain amount of experience. This is absolutely necessary, and although accompanied by dis- couragements, and frequent failures, it is the only way any de- gree of success may be attained. First, one must be able to distinguish good flour from poor: second, one must know when to set bread and how long to let it rise, as it is affected so easily by the temperature of the room in which it is placed. French bread is said to be sweet and good, as a rule, and in making it, two things contribute to this, that is, the manner and form of baking. In making bread, they never make thick loaves. The loaves being so thin, the heat strikes through very soon after they are placed in the oven, hence, all the fermentation is stopped; while in the case of large loaves, fermentation con- tinues to go on after the bread has been in the oven some time, and of course, much of the sweetness is lost. The time required for baking is not less than three quarters of an hour; whether more time is required or not depends upon the heat of the oven. "The little fairy that hovers over successful bread-making *** heat; not too little, nor too much, but uniform." To test whether bread is done, rap gently with the fingers; if done, the sound will be hollow, if not done it will be dull and heavy. After removing the bread from the oven, take from the tins, and tilt on one side uncovered until it becomes cool. Bread is certainly a necessity, but we should not make it merely for this reason, for if we make it because we have to, our family will eat it for the same reason; while if we take pride and pleas- ure in our work, we are sure to have the welcome "well done" pronounced upon it, and the reputation of a good bread maker is worthy any woman's ambition. YEAST. Make ready a stone jar, having it perfectly clean and sweet; --------------------------------------------------------------------- (jubilee0096) put into the jar two-thirds of a cup of sugar, two thirds of a cup of salt, and one quart of nicely mashed potatoes; add the water in which the potatoes were boiled; have ready a small handful of hops in an earthen bowl, pour boiling water over the hops and let stand a few minutes; then strain into the jar; pour water over the hops again and strain into the jar, making three quarts of the mixture; when milk warm add two-thirds of a cup of yeast, or one yeast cake dissolved in a little water. Let it stand in a warm place until light, or until it sparkles, then cover closely and keep it in a cool place. Good for six weeks. MRS. C. H. W. BREAD. To make good bread, sift into your bowl one quart of flour, to which add three good sized potatoes, freshly boiled and mashed, with warm water sufficient to make a thin batter; then a teaspoonful of salt and a square of Flashman's yeast. If in the winter, put it in a warm place, and it will take about three hours to rise. When quite light, stir in sufficient flour to knead easily, being careful not to make it too stiff. Work it twenty minutes, then put it again to rise, and when light, make out your loaves with as little handling as possible. Bake in a not too hot oven. MRS. E. E. ROYER. ANOTHER.—— When potatoes are boiled for dinner, drain the water off into a quart of flour, two tablespoonfuls of sugar, one tablespoonful of shortening, and a little salt. If not enough water, add more and stir well. Put one yeast cake soaking, and when the mixture is cool, add it, stirring well. In the morning mix into the flour, with warm water; mix soft. When light, roll into loaves. Do not make them large. Let it rise again till very light before putting into a quick oven. MRS. O. F. WEBSTER. ANOTHER.—— Two quarts of warm water poured on a table- spoon of sweet lard. Stir in flour (Minnesota is the best) till it is a thick batter, boating (same as griddle cakes) for several minutes, then add a tea cup of fresh yeast, setting it to rise in a warm place. In the morning, early, mould for twenty minutes, then set to rise till light, when you take dough for one loaf, place on the cake-board and roll out the same as for pie crust, sprinkling on flour when necessary, rolling up till you have --------------------------------------------------------------------- (jubilee0097) It is not every one who knows, however, that brown bread, the old rye and Indian loaf, known in New-England as Boston brown bread, makes the most delicious bread to serve with milk and berries. To make this bread, get a cup and a half of Indian meal and a cup and a half of rye meal (not rye flour), half a cup of molasses, five cups of sweet milk, a teaspoonful of salt and a teaspoonful of soda. Mix the rye and Indian meal together. Add the molasses, dissolve the soda in the milk and mix all together thoroughly. Steam the bread in a tin pail or mould for five hours. --------------------------------------------------------------------- (jubilee0098) rolled out four or five times, then the loaf is ready for tins, let- ting it rise till light. Care should be used in not getting in too much flour. This quantity will make four loaves. The sponge should be prepared at night in the summer; in cold weather make the sponge immediately after dinner. At nine o'clock p. m. mould as mentioned above, put in a warm place to rise till morning, then use the rolling-pin process, which requires great patience but gives you good, fine-grained bread. MRS. S. H. BISHOP. YEAST. One coffee-cup of grated raw potatoe, one-half tea-cup of table salt, one-half tea-cup granulated sugar, a tea-cup of water in which a handful of hops has boiled, three pints of boiling water poured over these materials. When a little more than luke-warm add a half cup of good yeast. When light put into fruit jars and keep in cool, dark place. MRS. S. H. BISHOP. QUICK SALT RISING. Take half a coffee-cup of meal, scald with boiling sweet milk until about as thick as sweet cream, set in warm place to rise then set away in cool place. This will keep several days in cool weather. For bread take about one pint hot water, add salt, a little sugar and a pinch of soda, let it cool until it will not scald the flour, then add flour until about as thick as pan- cake batter. Stir in about one half of the meal yeast previ- ously made and set in a kettle of quite warm water, keeping warm. This sponge will quickly rise. Then pour into a pan of flour, adding warm water and more salt if necessary, a table- spoonful of melted butter and sponge it, letting it rise; knead into loaves, let it rise and bake. But little kneading is neces- sary. MRS. E. A. D. JOHNNY CAKE. Two cups flour, one cup corn meal, one-half cup sugar, one-half cup butter, one-half cup milk, three eggs, three spoons baking powder. MRS. G. A. DOUGLASS. STEAMED INDIAN BREAD. Take two large cups of Indian meal, half a cup of short- ening (fresh roast beef drippings if you have it), pour over suf- ficient boiling water to scald the meal well, add salt and one --------------------------------------------------------------------- (jubilee0099) small cup of molasses, when cool enough add a pint of light bread sponge, thicken stiff with graham flour, put in a tin pail, one deep enough to allow about four inches for rising, keep in a warm place till light, which should be a couple of hours, when light take a piece of old cotton wring out of warm water and dredge with flour, tie it loosely over the top of the pail and place in a kettle of boiling water, cover tightly and let it boil from three to four hours, adding water from time to time. When done remove the cloth and place in the oven for five minutes to dry off, then slip a knife around the edge of the pail turn bottom up on a plate and lift the pail off. When cool cut in round slices. MRS. F. E. YALE. BROWN BREAD. One cup of Indian meal scalded with hot water, one cup of molasses, one tablespoon sugar, two cups sour milk, two tea- spoons even full of soda, a little salt and thicken with graham flour. Steam one and one-half hours, then bake fifteen minutes or until brown. MRS. V. C. VAUGHAN. SALT RISING BREAD. At night or in the morning (early) scald out a quart pitcher and in it put four tablespoonfuls of new milk and a small one-fourth teaspoonful each of salt and soda. Add boiling water enough to scald. When cooled so that flour will not scald stir in enough to make a thick batter, cover closely and set the receptacle in a dish of warm water. If water gathers on top dust in a little flour and stir briskly. When light set a sponge, putting flour in bread pan to make the de- sired amount; make a depression in center, turn in a pint of hot milk or water, which will scald some of the flour. Add a little salt and enough very warm (not scalding) milk or water to. make your bread. Pour in the rising and stir to a smooth batter, sprinkle a little flour over top, cover with a clean cloth and set in a warm place. When light immediately knead soft into loaves, brush over the top with butter. Cover well and keep warm until light. Bake in a quick oven twenty to thirty minutes. Best results are obtained in using flour not ground too fine. MRS. E. E. BEAL. --------------------------------------------------------------------- (jubilee0100) GRAHAM AND INDIAN BREAD. Take one quart of nice, soft meal to which add salt and one teaspoon soda. Pour on just enough boiling water to thoroughly scald, but not to make sloppy, add one teacupful good molasses, let it cool until it will not scald the yeast, then add one-half cup lively, soft yeast, stir in graham flour until the batter is very stiff, put in a tin, set in warm place to rise. Steam two hours and bake in moderate oven one hour. More or less molasses may be used according to taste. MRS. E. A. DARBY. GRAHAM BREAD. Take one quart tepid water or two-thirds milk and one- third water, stir this into one pint of wheat flour and enough graham to make a stiff batter. Mix with it one-half pint home- made yeast or two tablespoons baker's yeast, add a pinch of salt, let it rise in a warm place over night. In the morning add a small tea-cup of molasses or brown sugar and stir in enough graham flour to make as stiff a batter as is possible to stir with a spoon. Put into bake tins and when light bake. If there is danger of becoming acid, add a small teaspoon of soda with the molasses. MRS. T. F. MCDONALD. RICE JOHNNY CAKE. One cup boiled rice, one egg, one and one-half cups sour milk, one teaspoon soda, one tablespoon melted butter or lard, one large handful flour. Thicken with corn meal. Sweeten if you like. Add a little salt. MRS. J. Q. A. S. GRAHAM BREAD. Three cups graham flour, one cup wheat flour, two cups buttermilk, one teaspoon soda, one of salt, one-half cup molasses. Steam two hours and bake ten minutes. MRS. C. G. DARLING. INDIAN BREAD. One cup sour milk, two cups sweet milk, two cups Indian meal, one cup flour, one-half cup molasses, a little salt, one teaspoon soda. Steam three hours. MRS. S. HENDRICKSON. ROLES, VERY NICE. Two coffee-cups of flour, one of sweet milk, two table- spoons of baking powder, four of melted butter. Will make twelve cakes. Bake in a quick oven. MRS. W. F. BREAKEY. --------------------------------------------------------------------- (jubilee0101) POTATO YEAST. One tablespoon of salt, one tablespoon of sugar, three tablespoons of flour. Pour on a pint of boiling water and let it cool; add two yeast cakes and let it rise; then boil one dozen large potatoes, rub them through a colander and pour on them one quart of boiling water and one quart of cold water, and let it stand until cool, then put the whole together and let it rise. Take one pint of the mixture for each loaf of bread to be made. MRS. NELLIE J. POND. INDIAN BREAD. One pint of rich buttermilk, one pint of meal, one pint of flour, one egg, one teaspoon of saleratus, two tablespoons of sugar or molasses, pinch of salt. The egg may be omitted. Bake one hour in one loaf. M. L. KERR. BROWN BREAD. Two cups of corn meal, one cup of unbolted wheat flour, two cups of buttermilk, one cup of molasses, one teaspoon of soda; steam three hours, bake fifteen minutes. MRS. C. HALLADAY. CLINTON, MICH. Yeast Mrs Wagner 12 Potatoes boiled induce water mix well 4 table spoon flour - 1 white sugar and the potatoes one of salt Pour the water boiling hot one *** flour, sugar & when cool add two yeast cakes dissolved warm water. Add two qts hot water to the waiter and when cool --------------------------------------------------------------------- (jubilee0102) *** Biscuits 2 cups flour 2 teaspoon haling powder 2 mall juice butter size walnut a sprinkle of salt 1 cup milk (put in gradually. mean thick enough to deep in chunks from upon BREAKFAST CAKES AND TEA ROLLS. BAKING POWDER BISCUIT. Take one qt. of flour and sift it; mix thoroughly with the flour one teaspoonful of salt and two very heaping teaspoon- fuls of baking powder; add a little over one-half teacupful of butter until the butter is reduced to grains as fine as oatmeal. Stir into these ingredients enough cold milk to make a soft dough; add enough flour to enable you to roll out and cut into biscuits. Handle the material as little and as quickly as possi- ble, and bake in a quick oven. MRS. A. *** BOURNS. BOSTON TEA ROLLS. Scald three pints of milk; while hot put in one cup of but- ter and one cup of sugar When cool add six quarts of sifted flour and the yeast as follows : one yeast cake in a cup of warm water (disolved), into which stir flour enough to make a thick batter. After all the ingredients are mixed let the mixture stand over night to rise. Mould or knead the whole and let it stand until after dinner or about noon, when it is rolled out about an inch thick, cut with a tin or tumbler; one half is folded upon the other, a small piece of butter being put in between. Let it rise and bake for tea. R. ***KNOWLTON. TEA BISCUITS. Take bread dough; work in it a small lump of butter. Make out your biscuits and set them away in a cool place until just before tea, when they should be changed to a warmer place and in fifteen minutes they will be ready to bake in a brisk oven. After the first working bread should be handled very lightly. MRS. E. E. ROYER. --------------------------------------------------------------------- (jubilee0103) SALLY LUNN. Two eggs well beaten, two tablespoons butter, two table- spoons sugar, two cups flour, two teaspoons baking powder. MRS. A. E. MORRIS. ORCHARD LAKE. SALLIE LUNN. Take one-half cake of compressed yeast, three pints of flour, one and a half cups of sweet milk, one cup of butter (melted), one tablespoon of lard, a little salt, three eggs, beaten separately. Mix as for cake, let it rise, then put it in deep jelly pans and let it rise again; bake in a moderately hot oven. When done, split open and butter each piece, laying one piece upon the other. Serve while hot. MRS. DR. RAMSEY. POP-OVERS. One egg, one cup of milk, one cup of flour, salt, one tea- spoon of baking powder. Have the muffin-pans very hot and bake quickly. A nice breakfast dish. CORNMEAL GEMS. Piece of butter size of a walnut, one cup of molasses; melt butter with molasses; one egg, one cup of flour, one and one-half cups of cornmeal, one and one-half cups of sweet milk, one teaspoon of soda. JULIA B. ROYS. RUSKS. One pint of new milk, one gill of ye